Melt preventing salted pork in jelly and manufacture method thereof

Abstract

The present invention provides melt preventing salted pork in jelly and a manufacture method thereof. The melt preventing salted pork in jelly is prepared from the following raw materials: 70-80 parts by weight of finely selected pork, 20-30 parts by weight of finely selected goose meat, 80-120 parts by weight of water, 30-50 parts by weight of pig's skin, 1-2 parts by weight of edible salt, 5-11 parts by weight of cooking materials, 1-2 parts of a natural bacteriostatic agent, 3-5 parts of gelatin and 0.5-1.0 part by weight of transglutaminase. The melt preventing salted pork in jelly is prepared by the following steps: (1) raw material preparing; (2) pickling; (3) boiling, (4) marinating soup boiling; (5) shaping and (6) finished product preparing. Compared with the prior art, the prepared melt preventing salted pork in jelly has the following advantages: (1) a saline injection machine is used to conduct an injection, a use amount of the edible salt is reduced, and a pickling time is reduced; and (2) the transglutaminase and gelatin are added, a melting point is improved, and at the same time, texture and structure are more stable.

Description

technical field [0001] The invention belongs to the field of processing low-temperature sauced meat products, and in particular relates to an anti-melt meat and a preparation method thereof. Background technique [0002] Yarou is a well-known traditional stewed pork product with Chinese characteristics. It is famous for its white skin, red meat, translucent stewed jelly, and unique flavor. This product is made of selected cold fresh pork tendon and pork skin, adhering to the traditional Chinese craft, and introducing modern low-temperature meat product processing technology, and adding special old brine to refine it. It has unique flavor, fresh meat, pure taste, and no oil. It is not greasy and can preserve nutrients to the greatest extent. It can improve skin elasticity, reduce wrinkles, and play an anti-aging cosmetic effect. [0003] However, the sterilizing temperature during the cooking process of the meat (the central temperature of the meat product is 80-90°C) is no...

AI Technical Summary

Problems solved by technology

[0003] However, the sterilizing temperature during the cooking process of the meat (the central temperature of the meat product is 80-90°C) is not enough to completely sterilize, and secondary pollution is prone to occur in the subsequent process, causing microbial growth and resulting in spoilage of the product; It has a low melting point, usually only 20°C to 25°C, and can only be eaten at a relatively low temperature, which is not conducive to the transportation and con