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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] (1) Preparation of coating agent

[0027] a. Pretreatment of pigskins: take fresh pigskins, burn the skins to scrape the remaining hairs, wash them and scald them in boiling water for 5 minutes to remove them, after scraping the inner fat, mince them with a meat grinder Into fine particles, put it into the container, add boiling water to scald again to wash off the remaining oil, filter the water for later use;

[0028] b. Preparation of pigskin glue: Put the pretreated pigskin into a boiling pot, add 2 times the weight of the pigskin and 1.5% cooking wine, 1% salt, 1% green onion and 1 % Ginger slices and put in the spice bag, boil on high heat to remove the foam, then boil for 2-4 hours on low heat, stir while boiling, until the pigskin boiled liquid is viscous gelatin-like, filter out impurities , Set aside for later use, the composition and added amount of the spice packet based on 100kg of water are: 40g star anise, 18g pepper, 20g cinnamon, 80g dahur...

Example Embodiment

[0034] Example 2

[0035] (1) Preparation of coating agent

[0036] a. Pretreatment of pigskins: take fresh pigskins, burn the skins and shave the residual hairs, wash them and scald them in boiling water for 10 minutes to remove them, scrape the fat in the inner layer, and grind them with a meat grinder Into fine particles, put it into the container, add boiling water to scald again to wash off the remaining oil, filter the water for later use;

[0037] b. Preparation of pigskin glue: put the pretreated pigskin into a boiling pot, add 2.5 times the weight of pigskin and 3% cooking wine, 2% salt, 1% green onion and 1 % Ginger slices, first boil over high heat to remove the foam, then simmer for 2-4 hours on low heat, stir while boiling, until the pigskin boiled liquid is viscous gelatin-like, filter out impurities, set aside;

[0038] c. Preparation of sugar color: According to the weight ratio of vegetable oil: rock sugar: boiling water 1:12:10, take vegetable oil, rock sugar and bo...

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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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