Quantitative marinating production line for meat products

Abstract

The invention discloses a quantitative meat marinating production line.Meat products are processed sequentially according to following sections including a meat preprocessing section, a curing section, a quantitative marinating section, an inner packaging section, a sterilization section and a finished product storage section.A meat cooking process of the quantitative marinating section includes three steps: 1) primary roasting for 25-35min at 90-95 DEG C; 2) steaming for 30min at 92-98 DEG C; 3) secondary roasting for 20-30min at 130-145 DEG C.The quantitative meat marinating production line has the advantages that complete process and industrialization are realized, and high production efficiency, low energy consumption and product loss and high product yield are realized as well; marinating liquid is avoided in the production process, and products are uniform, stable and unified in flavor and taste; industrial processing of traditional sauced and marinated products is realized, and standard large-scale industrial production can be realized.

Description

technical field [0001] The invention relates to a quantitative marinating production line for meat products, which is used for continuous production of quantitative marinating meat products. Background technique [0002] Stewed meat in sauce is a typical representative of traditional Chinese meat products. It has a history of thousands of years. The products have the characteristics of beautiful appearance, bright color, mellow flavor and delicious taste, and are deeply loved by consumers. At present, the production of stewed meat products in sauce basically follows the traditional method of stewing in a large pot, which has problems such as high energy consumption, complicated operation, and harsh production environment. Moreover, the uniformity and stability of the products produced are poor, the spices used are excessive, and old soup containing a large amount of harmful substances will be produced, the product flavor is unstable, the shelf life is short, and large-scale ...

AI Technical Summary

Problems solved by technology

At present, the production of stewed meat products in sauce basically follows the traditional method of stewing in a large pot, which has problems such as high energy consumption, complicated operation, and harsh production environment.

Moreover, the uniformity and stability of the products produced are poor, the spices used are excessive, and old soup containing a large amount of harmful substances will be produced, the product flavor is unstable, the shelf life is short, and large-scale production is difficult to achieve standardization, scale and industrial production. The development of traditional Chinese meat products

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