Processing and preserving method of convenient marinated meat dishes

Abstract

The invention discloses a processing and preserving method of convenient marinated meat dishes. The processing and preserving method comprises the following steps of: step 1, performing coloring treatment on to-be-processed foods; step 2, heating oil, putting the to-be-processed foods subjected to coloring treatment in the heated oil, and frying the foods until the fried foods are golden; step 3, heating marinated liquid, putting the to-be-processed foods subjected to frying into the marinated liquid for cooking for 30-90 minutes, wherein the weight of the marinated liquid is 50-100% of that of the foods to be processed; step 4, when the temperature of the marinated liquid is reduced to 50-70 DEG C, adding chitosan to the marinated liquid, performing uniform mixing, performing maintaining for 3-7 minutes, and fishing out the marinated foods from the marinated liquid; and step 5, packaging the foods with packaging boxes free from detaching films and can be heated in a microwave oven, and performing cold storage. The processing and preserving method disclosed by the invention is definite in technology and convenient to use; the storage period of products can be effectively prolonged, and the storage period of the products under the cold storage condition of 4 DEG C can reach 9-18 days; and besides, the convenient marinated meat dishes are simple to re-heat and convenient to eat, and the flavor and the nutrition of the convenient marinated meat dishes are furthest maintained.

Description

technical field [0001] The invention relates to a processing and preservation method of convenient stewed meat dishes, in particular to a processing and preservation method of convenient stewed meat dishes with good preservation effect and long shelf life. Background technique [0002] With the rapid development of social economy, people's life is becoming more and more rich, and the requirements for the taste and nutrition of food are also getting higher and higher. Although the best flavor of food is maintained in bulk, its shelf life is short and it is easy to spoil. , so a lot of food is vacuum-packed. At present, vacuum-packed foods on the market include vacuum-packed, modified-atmosphere-packed, and bulk-packed. Vacuum-packed, high-temperature and high-pressure sterilization is used to kill all potential bacteria. Longer shelf life, but high-intensity heat treatment will cause changes in taste, especially for meat, which will easily denature protein and reduce the elas...

AI Technical Summary

Problems solved by technology

[0002] With the rapid development of social economy, people's life is becoming more and more rich, and the requirements for the taste and nutrition of food are also getting higher and higher. Although the best flavor of food is maintained in bulk, its shelf life is short and it is easy to spoil. , so a lot of food is vacuum-packed. At present, vacuum-packed foods on the market include vacuum-packed, modified-atmosphere-packed, and bulk-packed. Vacuum-packed, high-temperature and high-pressure sterilization is used to kill all potential bacteria. Longer shelf life, but high-intensity heat treatment will cause changes in taste, especially for meat, which will easily denature protein and reduce the elasticity of meat fibers, which will have a certain impact on the taste, appearance, flavor and nutritional value of the product. It is inconvenient to reheat at the time, and the package must be unpacked before heating

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