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Constant temperature snack ready-to-eat meat product and preparation method thereof

A kind of product and normal temperature technology, which is applied in the field of casual instant meat products and its preparation at normal temperature, which can solve the problems of inconvenient to carry, weak chewing feeling, and difficult storage of products, etc., achieves improved taste and taste, rich taste, and is beneficial to human health Effect

Inactive Publication Date: 2015-11-25
山东优形食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the snack foods about chicken sold in the market are mainly marinated products, the meat quality is rotten, the taste is close to the same, the chewing feeling is not strong, and the products are not easy to store and inconvenient to carry, such as marinated chicken wings, chicken feet, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A casual instant meat product at room temperature: instant wing root

[0024] The preparation method comprises the following steps:

[0025] (1) Rolling and kneading: put fresh wing roots and marinade liquid into the rolling and kneading machine, and roll and knead for 50-70 minutes at a vacuum degree of 0.09 MPa;

[0026] (2) Standing: Stand in a standing room at 0°C for 10 hours, and turn it every 4 hours to make it pickled evenly.

[0027] Plate placement: put the marinated raw meat evenly on the plate without squeezing or overlapping;

[0028] (3) Drying: Bake at 50°C for 10 hours to make the water content about 45%;

[0029] (4) Vacuum packaging: high temperature sterilization at 100-125°C for 15-40min, cooling;

[0030] The formula of the above-mentioned carnivorous products: 100g of fresh wing root, 2g of spicy pickling powder, 0.1g of phosphate, 0.3g of soy sauce, 0.2g of white sugar, 0.05g of spicy oil, and 0.1g of essence.

Embodiment 2

[0032] A casual instant meat product at room temperature: duck neck

[0033] The preparation method comprises the following steps:

[0034] (1) Tumbling: put the duck neck and marinade liquid into the tumbler and knead, the vacuum degree is 0.06MPa, and knead for 30-60min;

[0035] (2) Standing: Stand in a standing room at 4°C for 16 hours, turn it over every 6 hours to make it pickle evenly.

[0036] (3) Drying: Dry at 65°C for 5 hours, and determine the drying time according to the size of the raw meat;

[0037] (4) Vacuum packaging: low-temperature sterilization at 85-95°C for 15-60min.

[0038] The formula (weight) of above-mentioned instant meat product: duck neck 100g, spicy pickling powder 6g, phosphate 0.2g, soy sauce 1.5g, white granulated sugar 1.5g, spicy oil 0.25g, essence 0.5g.

Embodiment 3

[0040] A casual instant meat product at room temperature: chicken rack

[0041] The preparation method comprises the following steps:

[0042] (1) Tumbling: Put the chicken frame and marinade liquid into the tumbler and knead, the vacuum degree is 0.1MPa, and knead for 10-15min;

[0043] (2) Standing: Stand in a standing room at 2°C for 10 hours, and turn it every 5 hours to make it evenly pickled.

[0044] Plate placement: put the marinated raw meat evenly on the plate without squeezing or overlapping;

[0045] (3) Drying: 5 hours at 50°C, 3 hours at 55°C, 1.5 hours at 60°C, 0.5 hours at 65°C;

[0046] (4) Vacuum packaging: heat sterilization at 125°C for 15 minutes, then cool.

[0047] The formula of the above instant meat product: chicken rack 100g, spicy pickling powder 3g, phosphate 0.2g, soy sauce 0.5g, white sugar 0.8g, spicy oil 0.1g, essence 0.2g.

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PUM

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Abstract

The invention discloses a constant temperature snack ready-to-eat meat product and a preparation method thereof. The preparation method comprises the steps of (1) tumbling: throwing raw meat and salting liquid into a tumbling machine for tumbling for 20 to 90 minutes, wherein the vacuum degree is 0.06 to 0.1 MPa; (2) standing: standing for 4 to 16 hours in a standing room of 0 to 4 DEG C, and stirring once every 4 to 6 hours; (3) drying: drying for 5 to 15 hours at the temperature of 50 to 65 DEG C; (4) performing vacuum package: carrying out high temperature sterilization at the temperature of 100 to 125 DEG C and carrying out heat preservation for 15 to 40 minutes, cooling and packaging to obtain the product. The instant chicken prepared by the method provided by the invention is easy to store, convenient to carry and ready to eat after opening bags, the chewiness is stronger than that of other current instant chicken products, the taste is suitable for the public, and no other food additives are added; the product is suitable for children and old people. According to the instant meat prepared by the method provided by the invention, the odor of chicken and the like is removed, and the dull-red color can increase the appetites of eaters.

Description

technical field [0001] The invention relates to meat food, in particular to a casual instant meat product at room temperature and a preparation method thereof. Background technique [0002] Chicken meat is tender and delicious. It is suitable for a variety of cooking methods, and it is rich in nutrition and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying and stewing soup, but also is a meat that is more suitable for cold food and cold salad. Chicken contains vitamin C, E, etc. It has a high proportion of protein content, many types, and high digestibility. It is easy to be absorbed and utilized by the human body. It can enhance physical strength and strengthen the body. In addition, it contains phospholipids that play an important role in human physiological development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. [0003] Chicken has a good therapeutic effect on malnutrition, ...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/315A23L1/318A23L1/314A23L13/20A23L13/40A23L13/50A23L13/70
Inventor 刘学景祁志刚郭伟伟田丽丽张泽宇
Owner 山东优形食品科技有限公司
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