Making method of health preserving pot-stewed meat keeping traditional craft

Abstract

The invention relates to a making method of a health preserving pot-stewed meat keeping traditional craft. The method consists of the steps of: (1) raw material pickling: carefully selecting meat, performing thawing, and conducting standing pickling in tea water with water and Pu'er tea in a ratio of 100:1 for 3-4h to remove the smell of fish or mutton; (2) brine boiling: mixing concentrated brine with water in a weight ratio of 1:2, then conducting boiling, and in the process adding 2-3 parts of star anise, 2-3 parts of fennel, 2-3 parts of Amomum villosum, 2-3 parts of cardamom fruit, 2-3 parts of nutmeg, 2-3 parts of Alpinia officinarum Hance, 2-3 parts of dried ginger, 3-4 parts of bay leaf, 3-4 parts of vanilla, and 2-3 parts of radix aucklandiae, then adding a proper amount of beer to stew into a stewed soup; and (3) putting the standing pickled meat raw material into the stewed soup well stewed in previous step to conduct marinating. The beneficial effect of the invention relates to the use of the concentrated brine to eliminate the previous long-time boiling process of stewed soup so as to shorten the marinating time, so that the production process can be mechanized and unified, experience is unnecessary for judgment, and the effect of uniform quality of each batch of products can be achieved only by implementation according to an established process.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing health-preserving stewed meat that maintains traditional techniques. Background technique [0002] Stewed meat is a kind of traditional and delicious meat product, which has been deeply loved by consumers. The existing processing technology of stewed meat products in sauce is mainly: after washing the meat products to be processed, marinate them with salt, monosodium glutamate, chemical spices, etc. The taste is too high, and the nitrite and preservatives seriously exceed the standard, which is harmful to human health. The traditional stewed meat process adopts the cumbersome method of stewing traditional cooking materials. It is difficult to grasp the amount of spices and auxiliary materials added during stewing, relying on intuitive taste, vision and smell experience. The inconvenient operation in the industrial production process will make the ...

AI Technical Summary

Problems solved by technology

The traditional stewed meat process adopts the cumbersome traditional cooking method. It is difficult to grasp the amount of spices and auxiliary materials added during the stew. It depends on the intuitive taste, vision and smell experience.

Inconvenient operation in the process of industrial production will make the product quality difficult to be uniform. At the same time, the production process is time-consuming, costly, and material loss and waste are serious.