A method for preparing jar meat by microwave heating and sterilization

A technology of microwave heating and jar meat, which is applied in the field of food processing, can solve the problems of inconvenience to carry, easily polluted meat, and short storage period, and achieves the effects of easy portability, good sterilization effect, and difficult preservation.

Active Publication Date: 2021-02-02
雅安职业技术学院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a method for preparing jar meat by microwave heating and sterilization, which can solve the problem of short shelf life when adopting one-time sterilization process steps in the prior art, and can also solve the problem of directly frying meat pieces after frying. Putting it in jars or jars for storage without packaging makes the meat easily polluted, not easy to carry and improves the taste of marinating

Method used

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  • A method for preparing jar meat by microwave heating and sterilization
  • A method for preparing jar meat by microwave heating and sterilization
  • A method for preparing jar meat by microwave heating and sterilization

Examples

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Embodiment 1

[0048] A method for preparing jar meat by microwave heating and sterilization, comprising the following steps:

[0049] (1) Pretreatment: Select fresh hind legs, wash with hot water to remove blood and stains, remove and drain until there is no residual water on the surface; after draining, cut the pork into square blocks with a size of 15cm×15cm, The thickness is 6cm, and the weight of each piece of meat is about 1000g; get selected meat;

[0050] (2) Marinate: draw strips on the selected meat to form thin seams. The number of strips on each piece of meat is 2, one horizontally and one vertically. The depth of each strip is 1cm. Scribing strips on the selected meat can increase the marinade Delicious, but too much will affect the appearance and overall quality, so it is appropriate to choose 2. Then evenly smear the marinade on the selected meat and put it into an altar to marinate, using 120g of marinade per kilogram of selected meat. After the cured meat altar is sealed, ...

Embodiment 2

[0056] A method for preparing jar meat by microwave heating and sterilization, comprising the following steps:

[0057] (1) Pretreatment: Select fresh hind legs, wash with hot water to remove blood and stains, remove and drain until there is no residual water on the surface; after draining, cut the pork into square blocks with a size of 15cm×15cm, The thickness is 6cm, and the weight of each piece of meat is about 1000g; get selected meat;

[0058] (2) Marinate: draw strips on the selected meat to form thin seams. The number of strips on each piece of meat is 2, one horizontally and one vertically. The depth of each strip is 1cm. Scribing strips on the selected meat can increase the marinade Delicious, but too much will affect the appearance and overall quality, so it is appropriate to choose 2. Then evenly smear the marinade on the selected meat and put it into an altar to marinate, using 120g of marinade per kilogram of selected meat. After the cured meat altar is sealed, ...

Embodiment 3

[0064] A method for preparing jar meat by microwave heating and sterilization, comprising the following steps:

[0065] (1) Pretreatment: Select fresh hind legs, wash with hot water to remove blood and stains, remove and drain until there is no residual water on the surface; after draining, cut the pork into square blocks with a size of 15cm×15cm, The thickness is 6cm, and the weight of each piece of meat is about 1000g; get selected meat;

[0066] (2) Marinate: draw strips on the selected meat to form thin seams. The number of strips on each piece of meat is 2, one horizontally and one vertically. The depth of each strip is 1cm. Scribing strips on the selected meat can increase the marinade Delicious, but too much will affect the appearance and overall quality, so it is appropriate to choose 2. Then evenly smear the marinade on the selected meat and put it into an altar to marinate, using 120g of marinade per kilogram of selected meat. After the cured meat altar is sealed, ...

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Abstract

The invention discloses a method for preparing jar meat by microwave heating and sterilization, which includes pretreatment to obtain selected meat; marinating to obtain marinated meat; frying to obtain fried meat and microwave sterilization, and optimizing the process of microwave high-temperature sterilization Process conditions: microwave power 10~15KW, frequency 3000~4000MHz, temperature 70℃~90℃, processing time 2min~5min. The jar meat in the present invention has a complete strip shape, golden and bright skin color, unique pickled taste, oily fragrance but not greasy, fresh and delicious. The invention improves the traditional production method of jar meat. By packaging the semi-finished products and using microwave heating and sterilization, the sterilization effect of microwave heating and sterilization is good, so that the number of bacteria in the meat is greatly reduced, and the meat quality and taste of the jar meat are maintained. shape. The present invention uses a transparent high-temperature retort bag for packaging, and the traditional jar meat is very easy to cause pollution in the process of taking it. Compared with the traditional packaging and preservation method, the present invention has a beautiful appearance, is easy to carry, has a good preservation effect, and is more conducive to storage.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing jar meat by microwave heating and sterilization. Background technique [0002] Low-temperature meat products refer to meat products that are pasteurized at a lower sterilization temperature. Theoretically speaking, such a degree of sterilization can completely kill pathogenic microorganisms, ensure the safety and reliability of the product, and retain the nutritional value of meat products to the greatest extent. However, due to the low sterilization temperature, qualified low-temperature meat products can only be produced by using high-quality, non-polluting raw and auxiliary materials and strictly controlling microorganisms in each link of the production process. At the same time, low-temperature sterilization cannot kill bacteria that form spores, which also requires low-temperature refrigeration to ensure the shelf life of products in the later...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10A23B4/01
CPCA23B4/012A23V2002/00A23V2200/32A23V2200/30A23V2200/14
Inventor 何靖柳彭裕红张恒韦婷刘翔李成忠罗小莉董赟
Owner 雅安职业技术学院
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