Processing technology for pretreating marinated meat type food

Abstract

The invention discloses a processing technology for pretreating marinated meat type food. The processing technology comprises the following steps of (1) defreezing: taking out frozen raw material meat with bones for defreezing, and trimming the raw material meat; (2) pickling liquid preparation: mixing salt, sugar, monosodium glutamate, flavor nucleotides disodium, a composite water retention antioxidant and auxiliary materials with water to prepare a pickling liquid; (3) vacuum rolling pickling: feeding the defrozen raw material meat with bones and the prepared pickling liquid into a vacuum rolling machine for rolling under the conditions that the vacuum degree is minus 0.06MPa- minus 0.09MPa and the rotating speed is 4-20r / min for 30-120 minutes to obtain the marinated meat type food. The processing technology is suitable for meat products with bones, and the obtained product is uniform in flavor and stable in quality.

Description

technical field [0001] The invention relates to a processing technology of stewed meat food, in particular to a processing technology of pretreatment of stewed meat food. Background technique [0002] Traditional meat stewed food does not go through the pretreatment of marinating. After stewing, the flavor of the brine is generally concentrated on the surface of the meat. If the stewing time is too long, the taste of the meat will be bad, but if the stewing time is too short, the internal flavor will be weak. A feeling that the more you eat, the more tasteless it will affect the overall taste of stewed products. [0003] Meat pickling is the process of treating meat with salt or with salt as the main ingredient, adding other auxiliary materials and spices and other curing materials. Salt and other auxiliary materials can be infiltrated into meat tissue through pickling, reducing their water activity and increasing osmotic pressure, so as to selectively control the activity ...

AI Technical Summary

Problems solved by technology

[0005] The dry pickling method is to rub pickling salt or mixed pickling powder on the surface of the meat, and then stack it in the pickling rack or pickling container, relying on tissue fluid to form a salt solution for pickling, and its defects are: and other flavors penetrate into the meat slowly, the marinating time is long, and the weight of the cured product is significantly reduced, a certain amount of nutrients is lost, and the marinated taste is not uniform enough

There is no relevant description of the pickling agent in this process, which cannot reflect the specific effect of the pickling agent. The rolling and kneading scheme only shows that it is suitable for poultry meat, and does not involve bone-in meat