Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for processing meat marinated products

A processing method and a technology of stewed products, which are applied in food preparation, application, food science, etc., can solve the problems of high temperature sterilization and other problems, and achieve the effects of saving raw material costs, overcoming bag sterilization, anti-corrosion and preservation, and overcoming technical problems

Inactive Publication Date: 2015-04-22
福建正味生物科技有限公司
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method for stewed meat products, which solves the problem that the meat on the market, such as tender chicken feet, which has been stored for less than one year, is not resistant to high temperature sterilization, and overcomes the problem of sterilization and anticorrosion in bags in meat product processing enterprises. The technical problem of fresh-keeping has huge application prospects

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of processing method of stewed meat product specifically comprises the following steps:

[0023] 1) Thawing: use running water not higher than 25°C to thaw the tender chicken feet that have been frozen for 3 months to melt them thoroughly;

[0024] 2) Cleaning: Clean the thawed tender chicken feet with running water;

[0025] 3) Hot blanching: Soak 100kg of cleaned chicken feet in hot water at 80°C for 5 minutes, remove the blood and fishy smell, remove them and put them in cold water to rinse again before taking them out;

[0026] 4) Pickling: Mix the blanched chicken feet with chili, salt, soy sauce, cooking wine and other seasonings evenly, and the processing time is 15 hours;

[0027] 5) Centrifugal dehydration: Centrifuge the marinated chicken feet for 5 minutes, and the centrifugal speed is 3000 rpm;

[0028] 6) Microwave drying: Microwave drying the dehydrated chicken feet to remove 20% of the water;

[0029] 7) Vacuum sealing: the microwave-dried chick...

Embodiment 2

[0032] A kind of processing method of stewed meat product specifically comprises the following steps:

[0033] 1) Thawing: Use running water not higher than 25°C to thaw the tender duck feet that have been frozen for 6 months to make them melt completely;

[0034] 2) Cleaning: Wash the thawed tender duck feet with running water;

[0035] 3) Hot blanching: Soak 50kg of the cleaned duck feet in hot water at 100°C for 1 minute, remove the blood and fishy smell, take them out, put them in cold water, rinse them again, and then take them out;

[0036] 4) Pickling: Mix the blanched duck feet with sugar, salt, soy sauce, spice powder and other seasonings evenly, and the processing time is 1.5 hours;

[0037] 5) Centrifugal dehydration: Centrifuge the marinated duck feet for 8 minutes, and the centrifugal speed is 2500 rpm;

[0038] 6) Microwave drying: Microwave drying the dehydrated duck feet to remove 10% of the water;

[0039] 7) Vacuum sealing: The microwave-dried duck feet ar...

Embodiment 3

[0042] A kind of processing method of stewed meat product specifically comprises the following steps:

[0043] 1) Thawing: thaw the tender chicken wings frozen for 8 months in running water no higher than 25°C to melt them thoroughly;

[0044] 2) Cleaning: Clean the thawed tender chicken wings with running water;

[0045] 3) Hot blanching: Soak 60kg of cleaned chicken wings in hot water at 75°C for 10 minutes, remove the blood and fishy smell, remove them and put them in cold water to rinse again, then take them out;

[0046] 4) Pickling: Put the blanched chicken wings into the seasoning liquid prepared by chili, ginger, monosodium glutamate, salt, lactic acid, water, etc. and marinate evenly for 48 hours;

[0047] 5) Centrifugal dehydration: Centrifuge the marinated chicken wings for 10 minutes, and the centrifugal speed is 2000 rpm;

[0048] 6) Microwave drying: Microwave drying the dehydrated chicken wings to remove 40% of the water;

[0049] 7) Vacuum sealing: The micro...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of food processing and in particular discloses a method for processing meat marinated products. The method comprises the following steps: unfreezing, cleaning, blanching, salting, centrifuging and dewatering, performing microwave drying, performing vacuum sealing and sterilizing. In the process of processing meat marinated products such as chicken feet, duck feet, chicken wings, duck wings and pigskins, because the tissues are crushed into mud after high-temperature sterilization, irradiation sterilization is generally adopted, while irradiation equipment is expensive, and the sterilization cost is high, so that the processing cost of the meat marinated products is high, and the enterprises cannot be supported. The technical problem of bagged sterilization, antisepsis and preservation in the processing enterprises of the meat products such as the chicken feet, duck feet, chicken wings, duck wings and pigskins in the market is solved, and the method has great application prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing stewed meat products. Background technique [0002] Stewed food is a traditional food in China. It is famous for its tough skin and fragrant meat. It can be eaten directly. Stewed dishes are not a single cooking method, but a combination of cooking (heating) and seasoning. Its materials are convenient and can be abundant or frugal; the texture is delicious and rich in taste; the aroma is pleasant, moist but not greasy; it is easy to carry , easy to keep; increase appetite, good nutrition. [0003] At present, in the processing of chicken feet, duck feet, chicken wings, duck wings, pig skin and other meat stewed products in the market, there is a need to purchase more expensive raw materials for production, and tender chicken feet with a storage time of less than one year For production, because the tissue is rotten like mud after high-temperatu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L1/318A23L13/20A23L13/50A23L13/70
CPCA23L13/70A23L5/13A23L5/15A23L5/34A23L13/20A23V2002/00
Inventor 刘家光刘玉钗王阿万
Owner 福建正味生物科技有限公司