Preparation method of sauced meat

A technology of sauce meat and sauce preparation, applied in food science, climate change adaptation, food ingredients as color, etc., can solve problems such as poor taste, light sauce flavor, dark color, etc., and achieve shortened production cycle, rich sauce flavor, The effect of increasing production

Inactive Publication Date: 2017-05-17
吴江市同里酱制品厂(普通合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the sauced meat purchased in the market is directly marinated with fresh pork with salt, without the process of refrigeration and deacidification, the sauced meat produced will have a peculiar smell and poor taste; the drying process depends on natural drying or natural drying , the efficiency is extremely low, and weather factors directly affect the production cycle; the taste of ordinary soy sauce is poor, the sauce is light, the color is black or dark red, and the color, aroma and taste are poor

Method used

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  • Preparation method of sauced meat

Examples

Experimental program
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Effect test

Embodiment 1

[0019] The preparation method of embodiment one sauce meat

[0020] 1) Prepare acid-removing meat: naturally cool 2000g of fresh pork, and refrigerate the cooled fresh pork at 0-4°C for 4 hours to obtain sour-reducing meat;

[0021] 2) Pickling: Use a knife to cut a 5cm deep hole at the leg bone of the sour meat, pour 40g of 2% edible salt into it, cover the surface of the sour meat with the remaining 30g of 2% edible salt, and rub the meat with your hands. Knead the sour meat repeatedly for 6 minutes so that the edible salt is fully absorbed by the sour meat; put the kneaded sour meat into a large ceramic vat with the skin facing upwards, stack it layer by layer, put it at the mouth of the vat, and cover it The mouth of the pottery jar is slightly small, and the round bamboo slices woven with green bamboo are used to cover the stones. The use of pure natural round bamboo slices ensures the taste of the meat and no peculiar smell. Cover with stones to press out the blood in t...

Embodiment 2

[0025] The preparation method of embodiment two sauce meat

[0026] 1) Prepare sour meat: cool 2000g of fresh beef naturally, and refrigerate the cooled fresh beef at 0-4°C for 4 hours to obtain sour meat;

[0027] 2) Pickling: Use a knife to cut a 5cm deep opening at the leg bone of the decomposed meat, pour 30g of 1% edible salt into it, cover the surface of the soured meat with the remaining 40g of 1% edible salt, and rub the soured meat with hands Knead repeatedly for 6 minutes so that the edible salt is fully absorbed by the acid-discharging meat; put the acid-discharging meat after kneading into a large ceramic vat, with the skin facing upwards, layer by layer, put it at the mouth of the vat, and cover it with a cover smaller than the mouth of the pottery vat , round bamboo slices woven with green bamboo, and covered with stones, the use of pure natural round bamboo slices ensures the taste of the meat, no peculiar smell, and at the same time makes the force even when th...

Embodiment 3

[0031] The preparation method of embodiment three sauce meat

[0032] 1) Prepare sour meat: cool 2000g of fresh chicken naturally, and refrigerate the cooled fresh chicken at 0-4°C for 4 hours to obtain sour meat;

[0033] 2) Pickling: Use a knife to cut a 5cm deep opening on the leg bone of the acid-removing meat, pour 20g of 1.5% edible salt into it, cover the surface of the acid-reducing meat with the remaining 50g of 1.5% edible salt, and rub the acid-reducing meat with hands Knead repeatedly for 6 minutes so that the edible salt is fully absorbed by the acid-discharging meat; put the acid-discharging meat after kneading into a large ceramic vat, with the skin facing upwards, layer by layer, put it at the mouth of the vat, and cover it with a cover smaller than the mouth of the pottery vat , round bamboo slices woven with green bamboo, and covered with stones, the use of pure natural round bamboo slices ensures the taste of the meat, no peculiar smell, and at the same time...

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Abstract

The invention discloses a preparation method of sauced meat. The method comprises the following steps of (1) preparing aged meat; (2) salting: partitioning shank of the aged meat, injecting one part of edible salt, covering the surface layer of the aged meat with another part of edible salt, repeatedly kneading the aged meat, stacking the kneaded aged meat layer upon layer in a manner that the skin is uniformly upward, covering with a bamboo sheet and pressing with stones to squeeze out bloody water and standing for over 24 hours to obtain salted meat, and repeating the steps for re-salting to prepare salted meat; (3) airing for the first time, evaporating the moisture in the salted meat by using ventilation equipment; (4) saucing the firstly aired salted meat by using soybean paste and soy sauce at the volume ratio of 1:1; and (5) airing for the second time, hanging the salted meat in a room or under the sun for airing 24-48 hours for the second time. The sauced meat obtained by the method is good in mouthfeel and good in taste, the preparation cycle is shortened and the yield is increased.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing sauced meat. Background technique [0002] Sauce meat is a kind of cured raw meat products made from fresh pork, salt, and ordinary soy sauce, which are marinated, dried, sauced, and then dried. At present, the sauced meat purchased in the market is directly marinated with fresh pork with salt, without the process of refrigerating and deacidifying, the sauced meat produced will have a peculiar smell and poor taste; the drying process depends on natural drying or natural drying , the efficiency is extremely low, and weather factors directly affect the production cycle; the taste of ordinary soy sauce is poor, the sauce is light, the color is black or dark red, and the color, aroma and taste are poor. Contents of the invention [0003] In view of the above-mentioned problems in the prior art, the purpose of the present invention is to provide a method for pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/50A23L13/40
CPCA23V2002/00A23V2200/04A23V2200/16Y02A40/90
Inventor 叶东生
Owner 吴江市同里酱制品厂(普通合伙)
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