Preparation method of sauced meat

A technology for sauce meat and sauce, applied in food preparation, application, food science and other directions, can solve problems affecting human health, etc., and achieve the effect of maintaining good color and taste, good taste and rich nutrition

Inactive Publication Date: 2016-07-13
梓潼锦诚商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing sauced meat in view of the problem that preservatives need to be added in order to achieve a long-term fresh-keeping effect in existing sauced meat products, and excessive preservatives will affect human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh each component according to the proportion and set aside. Among them, the quality of raw meat, sweet noodle sauce, seasoning, perilla leaves, water, and peanut oil is 80kg, 10kg, 9kg, 16kg, 0.03kg, and 0.08kg in sequence.

[0029] Wherein, the mass ratio of each component in the seasoning is: sugar: ginger powder: pepper powder: pepper powder: sea pepper powder: salt=0.5:0.05:0.05:0.05:0.25:0.5.

[0030] The perilla leaves were mixed with water, crushed to obtain a perilla leaf slurry, and then ultrasonically extracted with a power of 150W for 30 minutes to obtain an extract. Mix the extract, sweet noodle sauce and seasoning evenly to obtain the sauce. After cutting the raw meat into strips or blocks, the thickness of which is not more than 1.5cm, marinating with the sauce, and marinating at 20° C. for 5 hours to obtain cured meat. Spread peanut oil on the surface of the marinated meat and bake it at 60°C for 5 hours to obtain the sauced meat. The obtained sauc...

Embodiment 2

[0033] Weigh each component according to the proportion and set aside. Among them, the quality of raw meat, sweet noodle sauce, seasoning, perilla leaves, water, and peanut oil is 70kg, 10kg, 8kg, 15kg, 0.02kg, and 0.06kg in sequence.

[0034] Wherein, the mass ratio of each component in the seasoning is: sugar: ginger powder: pepper powder: pepper powder: sea pepper powder: salt=0.45:0.04:0.03:0.04:0.1:0.4.

[0035] The perilla leaves were mixed with water, crushed to obtain a perilla leaf slurry, and then ultrasonically leached with a power of 200W for 15 minutes to obtain an extract. Mix the extract, sweet noodle sauce and seasoning evenly to obtain the sauce. After the raw meat is cut into strips or blocks, the thickness of which does not exceed 1.5cm, the sauce is then marinated, and marinated at 25° C. for 4 hours to obtain cured meat. Spread peanut oil on the surface of the marinated meat and bake it at 70°C for 6 hours to obtain the sauced meat. The obtained sauced ...

Embodiment 3

[0038] Weigh each component according to the proportion and set aside. Among them, the quality of raw meat, sweet noodle sauce, seasoning, perilla leaves, water, and peanut oil is 100kg, 10kg, 12kg, 23kg, 0.05kg, and 0.12kg in sequence.

[0039] Wherein, the mass ratio of each component in the seasoning is: sugar: ginger powder: pepper powder: pepper powder: sea pepper powder: salt=1.1:0.1:0.1:0.08:0.25:0.8.

[0040] The perilla leaves were mixed with water, crushed to obtain a perilla leaf slurry, and then ultrasonically leached with a power of 200W for 18 minutes to obtain an extract. Mix the extract, sweet noodle sauce and seasoning evenly to obtain the sauce. After the raw meat is cut into strips or blocks, the thickness of which does not exceed 1.5cm, the sauce is then marinated, and marinated at 20° C. for 6 hours to obtain cured meat. Spread peanut oil on the surface of the marinated meat and bake it at 75°C for 5 hours to obtain the sauced meat. The obtained sauced ...

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PUM

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Abstract

The invention discloses a preparation method of sauced meat. The method aims at solving the problem in prior sauced meat products that preservatives are added in order to realize long-term fresh-keeping effects, and excessive preservatives influence human body health. The method comprises the following steps: weighing, extraction, preparation of sauce materials, curing, baking, etc. The preparation method of the sauced meat is changed by cooperation of components; in a prerequisite that the local flavor of the sauced meat is not changed, preservatives are not added, and generation of qualitative change of the sauced meat is effectively prevented. The sauced meat has the advantages of good mouthfeel, beautiful color, abundant nutrition, and reserved original local flavor of the sauced meat; at the same time usage of preservatives is avoided, shelf-life of the packed sauced meat reaches 6-8 months, so that the method has an important meaning for promoting development of the sauced meat product.

Description

technical field [0001] The invention relates to the field of food, especially the field of sauced meat food, in particular to a preparation method of sauced meat. Background technique [0002] As a traditional Chinese meat product, sauced meat has the characteristics of beautiful color, rich nutrition, chewy taste and strong flavor. delicious food. The types of soy sauce mainly include livestock and poultry, such as braised trotters in sauce, pork liver, pork belly, etc. When eating, just change the sauce meat directly to a knife and put it on a plate. Because the sauced meat is cooked for a long time in the stewed soup, it tastes very delicious and is liked by many people. [0003] At present, the demand for traditional sauced meat is showing an increasing trend year by year. The sauced meat products are mainly sold in bulk. Because the sauced meat products are easy to deteriorate in the air for a long time, the development of sauced meat products is affected. Due to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/311
Inventor 罗岗
Owner 梓潼锦诚商贸有限公司
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