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Preconditioning barbecued meat product and processing method thereof

A processing method and technology of meat products, applied in the direction of food ingredients as color, food science, etc., can solve the problems of gelatin coating agent that is easy to melt and drip quickly, and achieve the effects of avoiding surface water, uniform coloring, and strong flavor

Inactive Publication Date: 2016-01-27
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the natural gelatin coating agent can keep the flavor, moisture and color of meat products during storage, the gelatin coating agent tends to melt and drip quickly when grilled, so there is no natural gelatin used in any pre-conditioned barbecue meat products Laminating agent for processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of coating agent

[0027] a. Pretreatment of pigskin: take fresh pigskin, burn the skin with fire and scrape off the remaining hair, wash it, put it in boiling water for 5 minutes, remove it, scrape off the inner layer of fat, and grind it with a meat grinder into fine particles, put them in a container, scald them with boiling water to wash off the remaining oil, and drain the water for later use;

[0028] b. Preparation of pigskin glue: put the pretreated pigskin into a cooking pot, add water twice the weight of the pigskin, cooking wine with 1.5% of the weight of the pigskin, 1% salt, 1% green onion and 1 % ginger slices, and put into the spice bag, first boil on high heat to skim off the floating foam, then simmer for 2-4 hours on low heat, stir while boiling, until the pigskin boiled liquid is viscous gelatin, filter out impurities , standing for subsequent use, the composition and the addition of the spice pack are calculated by 100kg of clear wat...

Embodiment 2

[0035] (1) Preparation of coating agent

[0036] a. Pretreatment of pigskin: take fresh pigskin, burn the skin with fire and scrape off the remaining hair, wash it, put it in boiling water for 10 minutes, remove it, scrape off the inner layer of fat, and grind it with a meat grinder into fine particles, put them in a container, scald them with boiling water to wash off the remaining oil, and drain the water for later use;

[0037] b. Preparation of pigskin glue: put the pretreated pigskin into a cooking pot, add water 2.5 times the weight of pigskin, cooking wine with 3% weight of pigskin, 2% salt, 1% spring onion and 1 % of ginger slices, first boil on high heat to skim off foam, then simmer on low heat for 2-4 hours, stir while boiling, until the pigskin boiled liquid is viscous gelatin, filter out impurities, and stand for later use;

[0038] c. Preparation of sugar color: Take vegetable oil, rock sugar and boiling water according to the weight ratio of vegetable oil: rock...

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PUM

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Abstract

The invention discloses a preconditioning barbecued meat product and a processing method thereof. The processing method comprises the steps of taking livestock and poultry skin and meat as main raw materials, decocting gelatin with the livestock and poultry skin, preparing caramel, stirring and mixing a film laminating agent, salting the meat, laminating a film and performing low-temperature storage. The processed preconditioning barbecued meat product can be directly baked or barbecued without additional coloring, and is rich in flavor, bright red in color and good in preservation.

Description

technical field [0001] The invention relates to a pre-conditioned meat product and a processing method thereof, in particular to a pre-conditioned barbecue meat product and a processing method thereof. Background technique [0002] The skin of livestock and poultry produced after slaughtering and dividing is rich in collagen protein, which can form gelatin after high-temperature cooking. In the processing of pre-conditioned meat products, the meat raw materials are marinated and then stored and sold under low temperature conditions. As the storage time prolongs, the flavor of the product will gradually lose its flavor. The natural gelatin is boiled from livestock and poultry skin, and the surface coating of pre-conditioned meat products can prevent the loss of flavor of spices. Although the natural gelatin coating agent can keep the flavor, moisture and color of meat products during storage, the gelatin coating agent tends to melt and drip quickly when grilled, so there is ...

Claims

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Application Information

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IPC IPC(8): A23L13/40
CPCA23V2002/00A23V2200/04
Inventor 张佳敏王卫白婷吉莉莉李俊霞余静
Owner CHENGDU UNIV
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