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Tenderizer, marinating agent for meat and marinating method

A tenderizer and meat technology, applied in food ingredients as taste improver, food science and other directions, can solve the problems of high cost and poor flavor of meat tenderization, and achieve increased meat flavor and good tenderization effect. , the effect of low cost

Inactive Publication Date: 2017-09-15
GUANGDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention provides a tenderizer, a stewed meat preparation and a stewed method, which are used to solve the problems of meat's own fishy smell, poor flavor, and high cost of tenderizing meat

Method used

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  • Tenderizer, marinating agent for meat and marinating method

Examples

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Effect test

Embodiment 1

[0062] (1) Wash and peel the nine-ripe pineapple, cut it into pieces, squeeze the juice, filter it with gauze, and get the filtrate; peel the fresh ginger, squeeze the juice with a juicer, filter it with four layers of gauze to get the juice , take the filtrate for later use; after the papaya is peeled, mash it with a juicer, and take the filtrate for later use.

[0063] (2) Mix pineapple juice, ginger juice, and papaya juice in a ratio of 3:1:2 to make a tenderizer, and store in a refrigerator at 4°C.

[0064] (3) Add 1000g of water to the soup pot, wash 2.5g of fragrant fruit, 1.5g of fragrant leaves, 4.0g of cloves, 2.5g of fennel, 3.0g of cinnamon, 2.5g of nutmeg, 3.0g of peppercorns, 2.5g of star anise, dried Put 3.0g pepper, 3.0g Angelica dahurica, 1g tangerine peel, 50g table salt, 35g edible oil, 20g sugar, 20g dark soy sauce, 15g green onion, 15g ginger, put them into a soup pot and cook for 30 minutes, then add cooking wine 10g , continue heating and concentrating t...

Embodiment 2

[0068] (1) Wash and peel the nine-ripe pineapple, cut it into pieces, squeeze the juice, filter it with gauze, and get the filtrate; peel the fresh ginger, squeeze the juice with a juicer, filter it with four layers of gauze to get the juice , take the filtrate for later use; after the papaya is peeled, mash it with a juicer, and take the filtrate for later use.

[0069] (2) Mix pineapple juice, ginger juice, and papaya juice in a ratio of 3:1:2 to make a tenderizer, and store in a refrigerator at 4°C.

[0070] (3) Add 1000g of water to the soup pot, wash 2.5g of fragrant fruit, 1.5g of fragrant leaves, 4.0g of cloves, 2.5g of fennel, 3.0g of cinnamon, 2.5g of nutmeg, 3.0g of peppercorns, 2.5g of star anise, dried Put 3.0g pepper, 3.0g Angelica dahurica, 1g tangerine peel, 50g table salt, 35g edible oil, 20g sugar, 20g dark soy sauce, 15g green onion, 15g ginger, put them into a soup pot and cook for 30 minutes, then add cooking wine 10g , continue heating and concentrating t...

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Abstract

The present invention belongs to the technical field of food and particularly relates to a tenderizer, a marinating agent for meat and a marinating method. The tenderizer comprises the following raw materials in parts by weight: 2-3 parts of pineapple juice, 1-2 parts of fresh ginger juice and 1-2 parts of papaya juice. Compared with the prior art, the tenderizer has a good tenderizing effect on meat products, and is simple in composition and low in costs. The marinating agent for the meat comprises the tenderizer and a flavoring agent. The flavoring agent comprises rhizoma chuanxiong, bay leaves, cloves, fennel, cassia barks, netmegs, Chinese prickly ash, star anise, dried chilies, radix angelicae, dried tangerine peels, edible salt, edible oil, white sugar, dark soy sauce, shallots, ginger and cooking wine. The marinating agent for the meat can conduct tenderizing on the meat products and increases flavor of the meat products.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a tenderizer, a stewed meat preparation and a stewed method. Background technique [0002] In the process of meat processing, marinating is a common method. It can eliminate the meat's own meaty smell, and at the same time give the meat a rich and diverse taste. Different brine preparations can be made into different brines, and the types and proportions of the raw materials of the brine preparations will affect the brine making effect. The tenderness of stewed meat is an important index to evaluate the quality of meat, and it is also one of the research hotspots of scientific work at home and abroad. Using tenderization technology can improve the tenderness of stewed meat and improve the quality of meat. The current meat tenderization methods mainly include mechanical tenderization, electrical stimulation, calcium ion injection, and enzyme tenderization. Enzyme prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00A23L13/40A23L13/70A23L5/20
CPCA23L5/20A23L13/42A23L13/428A23L13/70A23L27/00A23L27/10A23V2002/00A23V2200/14
Inventor 刘晓丽杨霞芳吴克刚
Owner GUANGDONG UNIV OF TECH
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