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Pork pickled with soy sauce and preparation method thereof

A technology for sauced meat and fresh meat, applied in climate change adaptation, food science, etc., can solve problems such as inability to store for too long, excessive nitrite, etc., to improve diffusion and penetration, eliminate nitrite, improve taste and The effect of tenderness

Inactive Publication Date: 2017-09-26
四川省夹金印象农牧发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But because a large amount of nitrites will be produced in the pickling process, the problem of excessive nitrites is often faced. At the same time, the sauce meat prepared by the prior art cannot be stored for too long without being put into the refrigerator for freezing. time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method for sauced meat, comprising the following steps:

[0029] (1) Take fresh meat with a fat-to-lean ratio of 1:1, cut it into strips with a width of 5-8cm and a weight of 0.8-1kg, wash it, and apply fish sauce accounting for 5% of the weight of the fresh meat, and then put it in Marinated in 12% brine for 5 days at room temperature to obtain marinated meat;

[0030] (2) Weigh the Chinese medicinal materials accounting for 10% of the weight of fresh meat, add 3 times the weight of Chinese medicinal materials to soak for 3 hours, then decoct for 5 hours, filter, and collect the medicinal liquid; then weigh the condiments accounting for 15% of the weight of fresh meat, Crush the condiments and mix with the liquid medicine;

[0031] Wherein, the Chinese medicinal materials include Angelica dahurica, clove, nutmeg, perilla leaf, cinnamon bark, tangerine peel and Amomum; wherein, the weight ratio of Angelica dahurica, clove, nutmeg, perilla leaf, cinnamon b...

Embodiment 2

[0036] A preparation method for sauced meat, comprising the following steps:

[0037] (1) Take fresh meat with a fat-to-lean ratio of 1:2, cut it into strips with a width of 5-8cm and a weight of 0.8-1kg, wash it, and apply fish sauce accounting for 3% of the weight of the fresh meat, and then put it in Marinated in 15% salt water at room temperature for 5 days to obtain marinated meat;

[0038] (2) Weigh the Chinese medicinal materials accounting for 8% of the weight of fresh meat, add 3 times the weight of Chinese medicinal materials to soak for 3 hours, then decoct for 4 hours, filter, and collect the medicinal liquid; then weigh the condiments accounting for 15% of the weight of fresh meat, Crush the condiments and mix with the liquid medicine;

[0039] Wherein, the Chinese medicinal materials include Angelica dahurica, clove, nutmeg, perilla leaf, cinnamon bark, tangerine peel and amomum; wherein, the weight ratio of angelica dahurica, clove, nutmeg, perilla leaf, cinnam...

Embodiment 3

[0044] A preparation method for sauced meat, comprising the following steps:

[0045] (1) Take fresh meat with a fat-to-lean ratio of 1:2, cut it into strips with a width of 5-8cm and a weight of 0.8-1kg, wash it, and apply fish sauce accounting for 3% of the weight of the fresh meat, and then put it in Marinated in 12% brine for 5 days at room temperature to obtain marinated meat;

[0046] (2) Weigh the Chinese medicinal materials accounting for 10% of the weight of fresh meat, add 3 times the weight of Chinese medicinal materials to soak for 3 hours, then decoct for 4 hours, filter, and collect the medicinal liquid; then weigh the condiments accounting for 10% of the weight of fresh meat, Crush the condiments and mix with the liquid medicine;

[0047]Wherein, the Chinese medicinal materials include Angelica dahurica, clove, nutmeg, perilla leaf, cinnamon bark, tangerine peel and amomum; wherein, the weight ratio of angelica dahurica, clove, nutmeg, perilla leaf, cinnamon ba...

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Abstract

The invention discloses pork pickled with soy sauce and a preparation method thereof. The method comprises the following steps: (1) cleaning fresh pork, coating with fish sauce, then putting the pork into saline water, and pickling for 4 to 5 days at a room temperature to obtain pickled pork; (2) taking traditional Chinese medicine materials, decocting and gathering medicinal liquid; taking and pulverizing condiments, and mixing the pulverized condiments with the medicinal liquid; (3) putting the pickled pork into a product obtained in the step (2), carrying out ultrasonic treatment for 50 to 80 minutes, and then continuously soaking for 2 to 3 days; (4) taking the pickled pork subjected to the ultrasonic treatment, putting the pickled pork into a mixed solution of L-alanine and ascorbic acid to be soaked for 5 to 8 hours; then soaking into black tea water for 3 to 4 hours; taking out the pickled pork; sequentially smearing mel and vegetable oil on the surface of the pickled pork, and baking for 5 to 10 minutes to obtain the pork pickled with the soy sauce. The pork pickled with the soy sauce prepared by the method disclosed by the invention almost contains no nitrite, and cholesterol of the pork pickled with the soy sauce disclosed by the invention is also much lower than that of the same kind of the pork pickled with the soy sauce, thereby reducing the eating risk.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to sauced meat and a preparation method thereof. Background technique [0002] Sauce pork is a kind of marinated raw meat product made by marinating pork with spicy seasonings and then air-drying. It has the characteristics of beautiful color and strong flavor; it has a long history of processing and eating in China. It has been produced in the early period, and it has a history of five or six hundred years. [0003] But because a large amount of nitrites will be produced in the pickling process, the problem of excessive nitrites is often faced. At the same time, the sauce meat prepared by the prior art cannot be stored for too long without being put into the refrigerator for freezing. time. Contents of the invention [0004] In view of the above-mentioned deficiencies in the prior art, the present invention provides a sauced meat and a preparation method the...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23L5/30
CPCA23L5/32A23L13/10A23L13/428A23L13/70A23L33/105Y02A40/90
Inventor 罗佳
Owner 四川省夹金印象农牧发展有限公司
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