Method for quickly pickling meat products

A meat product, fast technology, applied in food preparation, application, food science and other directions, can solve the problems of unfavorable human health, long marinating time, difficult to meet production and other problems, and achieve shortened production cycle, tight meat quality, and clean surface. Effect

Inactive Publication Date: 2015-07-29
WUHAN SHUTAI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the pickling time in the pickling technology is generally longer, requiring more than 12 hours, and the food processing in the factory requires high-efficiency, high-quality, and high-volume work progress, so the current pickling technology is difficult to meet the needs of production
Moreover, in order to achieve the purpose of long-term preservation, traditional salted products usually contain more than 5% salt, which is not good for human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The present embodiment 1 provides a kind of method that takes duck as raw material to marinate meat products quickly, and the specific steps are as follows:

[0020] (1) Wash the duck with clean water, remove the blood, and drain.

[0021] (2) Clove 1%, white pepper 0.8%, cardamom 0.14%, mustard seed 0.08%, cumin 0.09%, cinnamon 0.09%, salt 7%, sugar 3%, pepper 2.5%, pepper 2%, white wine 1.3 %, 1% soy sauce, and 81% water are formulated as pickling seasonings.

[0022] (3) Inject a nutrient solution containing vitamins, zinc, selenium, calcium, iron, and phosphorus into the drained duck. The injection amount of the nutrient solution is 3% of the weight of the duck, and knead for 10 minutes to make the nutrient solution evenly distributed.

[0023] (4) Add the marinated seasoning prepared in step (2) and the duck treated in step (3) into the vacuum tumbler together, the weight ratio of the marinated seasoning to the chicken is 1:4, and the temperature is controlled at ...

Embodiment 2

[0026] Present embodiment 2 provides a kind of method that takes squab as raw material for a kind of quick-cured meat product, and concrete steps are as follows:

[0027] (1) Wash the pigeons with clean water, remove the blood, and drain.

[0028] (2) Clove 1.5%, white pepper 0.8%, cardamom 0.14%, mustard seed 0.08%, cumin 0.09%, cinnamon 0.09%, salt 5%, sugar 3%, pepper 2.5%, pepper 2%, liquor 1.3 %, 1% soy sauce, and 82.5% water are formulated as pickling seasonings.

[0029] (3) Inject the nutrient solution containing vitamins, zinc, selenium, calcium, iron, phosphorus in the squab after draining, the nutrient solution injection amount is 3% of the squab weight, rub 10min to make the nutrient solution evenly distributed.

[0030] (4) Add the marinated seasoning prepared in step (2) and the squab processed in step (3) into the vacuum tumbler, the weight ratio of the marinated seasoning added to the chicken is 1:4, and the temperature is controlled at 0 -4°C, low-temperatur...

Embodiment 3

[0033] The present embodiment 3 provides a kind of method that uses chicken as raw material to marinate meat products quickly, and the specific steps are as follows:

[0034] (1) Wash the chicken with clean water, remove the blood, and drain.

[0035] (2) Clove 1.5%, white pepper 1.3%, cardamom 0.14%, mustard seed 0.08%, cumin 0.09%, cinnamon 0.09%, salt 7%, sugar 4%, pepper 2.5%, pepper 2%, white wine 1.5% %, 0.8% of soy sauce, and 79% of water are formulated as pickling seasonings.

[0036] (3) Inject a nutrient solution containing vitamins, zinc, selenium, calcium, iron and phosphorus into the drained chicken, the injection amount of the nutrient solution is 3% of the weight of the chicken, and knead for 10 minutes to make the nutrient solution evenly distributed.

[0037] (4) Add the marinated seasoning prepared in step (2) and the chicken treated in step (3) into the vacuum tumbler, the weight ratio of the marinated seasoning added to the chicken is 1:4, and the temperat...

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PUM

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Abstract

The invention provides a method for quickly pickling meat products. The method comprises steps as follows: (1) cleaning raw materials, removing blood water, and draining the raw materials; (2) preparing pickling seasoning; (3) injecting a nutrient solution into the raw materials treated in Step (1); (4) performing roll pickling on the pickling seasoning prepared in Step (2) and the raw materials treated in Step (3); (5) cleaning, draining and then packaging the products treated in Step (4). The method solves problems that traditional pickling methods are long in pickling time, the salt content of pickled products is higher than 5%, and the pickled products are adverse to human health. With the adoption of the quick pickling method, the pickling time can be shortened to 2 h, the production cycle is greatly shortened, the salt content of the pickled products is lower than 4%, the pickled products are clean in surface, compact in meat and glossy, and the requirement of people for food health can be better met.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for quickly curing meat products. Background technique [0002] The development of pickling technology has a history of hundreds of years. Fast, efficient, guaranteed salt content, and excellent surface color have always been the goals pursued by people. At present, the pickling time in the pickling technology is generally longer, requiring more than 12 hours, and the food processing in the factory requires high-efficiency, high-quality, and high-volume work progress, so the current pickling technology is difficult to meet the needs of production. And in order to achieve the purpose of long-term preservation, traditional salted products usually have a salt content of more than 5%, which is harmful to human health. Contents of the invention [0003] In view of this, the present invention provides a kind of method of fast cured meat products [0004] A method for fast curing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 张建国
Owner WUHAN SHUTAI TECH
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