Processing method of instant meat product

Abstract

The invention relates to a processing method of an instant meat product. The processing method comprises the following steps: selecting fresh meat or frozen meat at first, and pretreating the fresh meat or frozen meat for later use; preparing a maillard reaction solution; crushing and mixing to prepare a spice; cooling the maillard reaction solution to 2-10 DEG C, and uniformly injecting the reaction solution into the meat by using a saline water injection machine, wherein the injection volume is 2-5% of the mass of the meat raw material; standing until the maillard reaction solution is uniformly infiltrated into meat fibers, and cutting the meat into meat particles of 1-2cm<3>; putting the meat particles into a tumbling machine, adding sesame, sugar, edible salt, edible oil, white spirit and the spice, and tumbling to season the meat particles; heating to cure the meat particles in a microwave heating tunnel; and discharging the meat particles, quickly cooling the meat particles in fast-cooling equipment, metering, vacuumizing, packaging, sterilizing by passing through a microwave sterilizing tunnel, and quickly cooling to the normal temperature to obtain the instant meat product. By adopting the processing method disclosed by the invention, the maillard reaction solution is injected into the meat, and reaction is initiated during microwave heating and curing, so that the meat is quickly and uniformly colored, is good in color and luster and has outstanding and lasting meat fragrance; and from microwave sterilization to commercial sterilization, damages to meat fibers are small.

Description

technical field [0001] The invention belongs to the technical field of meat deep processing, and more specifically relates to a processing method of instant meat products. Background technique [0002] Instant meat products are loved by consumers because they are ready to eat after opening the bag and are easy to carry. At present, the common ready-to-eat meat products on the market are mostly processed by marinating, roasting, frying, hot air drying, etc., and finally high-temperature sterilization is used to make the products reach a longer shelf life. The meat products processed by this method are mostly marinated and colored. In the marinating and coloring process, if the marinating time is too long, the sterilizing intensity is too high, the meat flavor will be greatly lost, the color of the meat product will be black, the muscle fibers will be seriously damaged, and there will be problems such as lack of elasticity and chewiness; if the marinating time is too short, t...

AI Technical Summary

Problems solved by technology

For example, patent ZL200910213553.4 expands the antibacterial spectrum by adding nisin and potassium sorbate to meat products, combined with ultra-low temperature freezing sterilization and flexible thermal sterilization, to reduce the sterilization intensity and reduce the loss of flavor, but consumers expect no preservatives; CN201010510466.8, CN200910075094.8 patents adopt ultra-high pressure and low temperature sterilization, without loss of product flavor, but there are disadvantages such as intermittent sterilization process, which cannot be continuous and large-scale production