Marinating formula and method of poultry meat

Abstract

The invention relates to a marinating formula and method of poultry meat. The poultry meat is preliminarily tenderized through a tenderizing agent, the poultry meat is marinated circularly in a pressure increasing and decreasing mode through a blended marinating extract, the curing and marinating time can be shortened, the needed marinating temperature can be lowered, and meanwhile it can be ensured that the meat is juicy, in addition, part of bacteria can be killed through high pressure, and time needed for sterilization in a later period is saved; meanwhile, the using amount of the marinating extract and materials can be reduced; the poultry meat is jointly cured through hot air dying and microwave curing, the heating time can be further shortened, good chewy performance is achieved while the juicy taste is brought, and the marinating formula and method of the poultry meat are suitable for marinating production of the poultry meat.

Description

technical field [0001] The invention relates to the technical field of meat processing, in particular to a marinated formula for poultry meat and a marinated method thereof. Background technique [0002] In the process of meat processing, marinating is a common method. It can eliminate the meat's own meaty smell, and at the same time give the meat a rich and diverse taste. However, in the marinating process of meat, it needs to be marinated for a certain period of time, so that the aroma of the ingredients can penetrate into the texture of the meat. A variety of factors are related. Meat with rich meat and firm texture needs to be marinated for a long time; meat with large differences in part shape and meat quality is prone to uneven marinated flavor; Stewing will lead to uneven stewing, and the same batch of stewed meat will have different phases and flavors. [0003] In the marinating of poultry meat, for example, in the marinating of a large amount of poultry meat at o...

AI Technical Summary

Problems solved by technology

However, in the marinating process of meat, it needs to be marinated for a certain period of time, so that the aroma of the ingredients can penetrate into the texture of the meat. A variety of factors are related. Meat with rich meat and firm texture needs to be marinated for a long time; meat with large differences in part shape and meat quality is prone to uneven marinated flavor; Stewing will lead to uneven stewing, and the same batch of stewed meat will have different phases and flavors.

[0003] In the marinating of poultry meat, for example, in the marinating of a large amount of poultry meat at one time, since one end of the leg meat is tendons with less meat and flexible tissue, and the other end is chicken leg meat with rich meat and elasticity, during the marinating process, Different meat quality, uneven thickness of meat, and uneven marinating before a large amount of marinating will make poultry meat such as chicken legs prone to uneven meat quality during marinating, such as over-marinating in some parts, lack of marinating in some parts, and lack of flavor. Phenomenon of inconsistency

[0004] In the process of marinating and marinating, using gas pressure to simulate the pressing of meat is a method that can significantly shorten the time of marinating and marinating, and can tenderize the meat and make it easier for the meat to absorb the marinade However, because poultry meat often has hollow and easily broken bones, excessive gas pressure will easily break the bones, making it more troublesome to pick out fine bone fragments when eating, and the poultry bone marrow has a heavy fishy smell, which is easy to damage the marinated poultry flavor of meat