Meat curing agent and processing method of conditioned meat

Abstract

The invention provides a meat curing agent which is capable of making the meat product high in meat tenderness and yield rate. In parts by weight, per 100 parts of the meat curing agent comprises the following ingredients: 1-3 parts of shrimp sauce, 0.001-0.01 parts of paprika red, 2-10 parts of corn starch, 0.1-0.5 part of seasonings and water accounting for all the remaining parts. The seasonings include anises, barks of Japanese cinnamon, fennels, gingers, garlic and green onions of the same parts by weight. The invention further provides a processing method of conditioned meat which is capable of making the meat product high in meat tenderness and yield rate. The beneficial effects of the processing method are as follows: the pork and the meat curing agent disclosed by the invention are mixed according to a certain ratio, then low-temperature vacuum intermittent rolling and kneading and ultrasonic treatment are performed, so that the indexes all satisfies relative national standards; the product is high in meat tenderness and yield rate (the yield rate can be as high as 152%) as well as long in shelf life; the product meets commercial sales requirements in overall sensory acceptability even after one year frozen storage at 18 DEG C below zero; moreover, the product is relatively low in lipid oxidation degree and free of oil-burning smell.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a meat pickling agent and a processing method for conditioned meat. Background technique [0002] Traditional Chinese cuisine pays attention to the seven characteristics of "color, aroma, taste, shape, quality, nutrition, and utensil", and is a food with traditional characteristics. The typical characteristics of its production method are "wide range of materials, strict compatibility, fine knife work, rich seasoning, and many techniques". Traditional Chinese dishes and Western dishes have their own characteristics, and there are great differences in main ingredients, ingredients, seasonings and cooking methods. Chinese cooking is known for knife skills and fire skills. Heat is the most difficult but most important item in Chinese cooking, and it is the key to cooking techniques. The success of a dish is almost entirely determined by the cooking temperature, and the cooki...

AI Technical Summary

Problems solved by technology

Although low-temperature vacuum tumbling and ultrasonic tenderization technologies have been used in meat products, there are no literature reports on the integrated application of low-temperature vacuum tumbling and ultrasonic tenderization technologies to improve the quality of meat products, and the products in the existing research low yield