Meat sauce containing diced meat and preparation method of meat sauce

Abstract

The invention relates to a preparation method of meat sauce containing diced meat. The preparation method comprises steps as follows: (1) qualified fresh meat is selected and cut into or minced into diced meat; (2) the diced meat is subjected to high-voltage pulse treatment; (3) a protease liquid is added for tumbling treatment; (4) the diced meat is subjected to high-voltage pulse treatment again; (5) a bacterium solution is added for inoculated fermentation; (6) reducing sugar is added for a Maillard reaction; (7) salt, sauce, phosphate and spice are added for blending; (8) filling and sterilization are performed; protease and the bacterial solution conveniently permeate into the diced meat in a high-voltage pulse electric field manner; a liquid containing polypeptides and amino acids conveniently flows out, and the Maillard reaction is conveniently performed on the surface of the diced meat.

Description

technical field [0001] The invention relates to a method for preparing meat sauce, in particular to a meat sauce containing meat grains and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people's awareness of nutrition and health care is also constantly strengthened, so people have higher requirements for the quality of food. Most of the traditional meat sauce is processed by the traditional method - put the minced meat directly into the hot oil, add various auxiliary materials, and fry it. [0003] Bacterial liquid fermentation of livestock and poultry meat can decompose macromolecular substances such as protein, sugar and fat to produce small molecular substances such as peptides, amino acids and fatty acids, increase the content of amino nitrogen and improve the flavor of the product. Prior Art CN105146488 A Mince livestock and poultry meat into granules, ferment them with lactic acid bacteria, st...

AI Technical Summary

Problems solved by technology

Prior art CN105533310 A uses enzymatic hydrolysis to prepare crab-flavored seasoning sauce, but the protease treatment of crab meat also cannot solve the technical problem of protease entering the meat

[0004] Meat paste treated with enzyme treatment or microbial fermentation needs to be processed into minced meat in order to exert the effects of enzyme treatment and microbial fermentation. Consumers have a sense of trust in meat paste with small pieces of meat, and feel that meat paste with the nature of meat pieces It is more practical and affordable, but the meat sauce with meat pieces in the prior art, because the inside of the meat pieces is difficult to contact with enzymes, or the inside of the meat pieces is not fully fermented, so consumers feel uncomfortable

In addition, there are also traditional marinating methods, which can improve the taste inside the meat, but cannot change the essence of the meat inside the meat, that is, the tissue structure of the meat, etc.