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Making method of chilled meat roll

A production method and a technology for chilling fresh meat, applied in the field of mutton processing, can solve the problems of uneven appearance, uneven proportion of fat and lean, uneven distribution, etc., and achieve the effects of not easy to spread, tight meat, and not easy to air-dry

Inactive Publication Date: 2017-04-19
内蒙古大牧场牧业(集团)有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing method: directly the cut meat is rolled into frozen food, the meat slices cut by the original method are easy to scatter out of shape in the process of shabu-shabu, and the appearance is uneven and not beautiful, the ratio of fat and thin is not uniform, and the distribution Disadvantages such as unevenness

Method used

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  • Making method of chilled meat roll

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Effect test

Embodiment 1

[0026] refer to figure 1 , the preparation method of cold fresh meat roll described in the present embodiment, this method realizes according to following steps:

[0027] S1, raw material pretreatment, the selected chilled fresh meat is divided into meat pieces with a size of 10cm×10cm; the meat pieces are corrected to remove blood stains, feces, lymph, broken bones, and tendons;

[0028] S2, tenderization treatment, put the corrected meat pieces into the tumbler for low-temperature tumbling and marinating for 5 minutes, and then complete the tenderization;

[0029] S3, filling, put the tenderized meat into the sausage filling machine, after filling and quick-freezing, quick-frozen meat rolls are obtained.

[0030] A more detailed explanation:

[0031] (1) In step S1, the chilled freshly soured meat selected includes chilled freshly soured mutton, cold freshly soured beef and cold freshly soured pork. Cold fresh and sour meat, with qualified sensory, physical, chemical and ...

Embodiment 2

[0041] The preparation method of cold fresh meat roll described in the present embodiment, this method realizes according to the following steps:

[0042] S1, raw material pretreatment, the selected chilled fresh meat is divided into meat pieces with a size of 8cm×8cm; the meat pieces are corrected to remove blood stains, feces, lymph, broken bones, and tendons;

[0043] S2, tenderization treatment, put the corrected meat pieces into the tumbler for low-temperature tumbling and marinating for 4 minutes, and then complete the tenderization;

[0044] S3, filling, put the tenderized meat into the sausage filling machine, after filling and quick-freezing, quick-frozen meat rolls are obtained.

[0045] In this embodiment, the temperature control condition in the process of making the chilled fresh meat roll is: the temperature is 10°C. The cold fresh and sour meat is cold fresh and sour mutton, and the weight ratio of lean meat and fat in the cold and fresh sour meat is 90:10. Th...

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Abstract

The invention discloses a making method of chilled meat roll and relates to the field of mutton processing. The method comprises the following steps: S1, cutting selected chilled aged meat, and carrying out correction treatment; S2, putting the corrected meat pieces into a tumbling machine and carrying out low-temperature tumbling, and preserving and pickling; and S3, putting a tenderized meat product into a sausage stuffer, filling, and quick-freezing so as to obtain quick-frozen meat roll. Two ends of the meat roll prepared by the above making method are flat, and the meat is tight. Lean and fat are uniform and shaped as snowflake. As an adhesive is added during the tumbling process and the tumbling temperature and tumbling time are controlled, the meat has good adhesion and is not easy to disperse after negative catalysis and is not easy to air-dry.

Description

technical field [0001] The invention relates to the field of mutton processing, in particular to a method for making cold meat rolls. Background technique [0002] Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Mutton can not only protect against wind and cold, but also nourish the body. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. [0003] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes tha...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/70
Inventor 李金桩王海峰
Owner 内蒙古大牧场牧业(集团)有限责任公司
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