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Meat product without additive and processing method of same

A processing method and technology of meat products, applied in the field of food processing, can solve the problems of unfavorable human health, high fat content or nitrite content of meat products, etc., and achieve the effects of good digestion and absorption, good brewing effect, and sour taste

Inactive Publication Date: 2017-10-24
QIANDONGNAN SENLINWANG TAXUS CHINENSIS DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the existing family-style meat processing methods are usually frying, stewing and pickling, and the meat products produced from this have high fat content or nitrite content, which is not conducive to human health

Method used

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  • Meat product without additive and processing method of same
  • Meat product without additive and processing method of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Eyebright is used as raw material, and it is dried in the sun until the water content is 20%.

[0042] Burn the above-mentioned dried eyebright to obtain plant ash.

[0043] Mix plant ash with water at 50°C at a weight ratio of 1:5.5 until the plant ash is saturated with water, then let it stand and ferment naturally at 10°C for 7 days. Take the fermented liquid to obtain alkaline water.

[0044] Add soybeans and glutinous rice to alkaline water and boil for 2 hours to obtain alkaline water porridge. Among them, the weight ratio of soybeans, glutinous rice and alkaline water is 4.5:1:15.

[0045] The alkaline water porridge is fermented in a glass device for 6 days to obtain alkaline water grains.

[0046] Soak the pig's feet in the above-mentioned alkaline water bad for 10 days to obtain the pig's feet without additives.

Embodiment 2

[0048] The pea stalks are used as raw materials and dried in the sun until the water content is 15%.

[0049] Burning the above dried pea stalks to obtain plant ash.

[0050] Mix plant ash with water at 60°C at a weight ratio of 1:4.5 until the plant ash is saturated with water, then let it stand and ferment naturally at 37°C for 2 days. Take the fermented liquid to obtain alkaline water.

[0051] Add peas and glutinous rice to alkaline water and boil for 3 hours to obtain alkaline water porridge. Among them, the weight ratio of peas, glutinous rice and alkaline water is 5.5:1:14.

[0052] The alkaline water porridge is fermented in a ceramic device for 8 days to obtain alkaline water grains.

[0053] Soak the pig's ears in the above-mentioned alkaline water dregs for 6 days to obtain the pig's ears without additives.

Embodiment 3

[0055] Using straw as raw material, dry in the sun until the water content is 16%.

[0056] Burn the above-mentioned dried straw to obtain plant ash.

[0057] Mix plant ash with water at 60°C at a weight ratio of 1:4.5 until the plant ash is soaked in water, then let it stand and ferment naturally at 30°C for 4 days. Take the fermented liquid to obtain alkaline water.

[0058] Add soybeans and glutinous rice to alkaline water and boil for 2 hours to obtain alkaline water porridge. Among them, the weight ratio of soybeans, glutinous rice and alkaline water is 5:1:14.5.

[0059] The alkaline water porridge is fermented in a ceramic device for 7 days to obtain alkaline water porridge.

[0060] Soak the pigskin in the above-mentioned alkaline water dregs for 7 days to obtain the pigskin without additives.

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Abstract

The invention relates to a meat product without additive and a processing method of same and belongs to the field of food processing. The processing method includes the steps of: 1) incinerating a plant raw material, which is 15-20% in water content, to prepare plant ash; 2) fermenting the plant ash and collecting a fermentation liquid to obtain alkaline liquid; 3) boiling beans and glutinous rice in the alkaline liquid for at least 2 h to obtain alkaline liquid congee; 4) fermenting the alkaline liquid congee to obtain alkaline leaven; 5) soaking meat in the alkaline leaven for 6-10 days to obtain the meat product. The processing method is simple in operations and is low in cost. The meat product is free of additives and contains various amino acids, has a sour and mellow taste, and has excellent dietary therapy effect on poor appetite, abdominal distension and diarrhea, heatstroke and the like.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to an additive-free meat product and a processing method thereof. Background technique [0002] Meat products are the main source of protein for human beings. At present, meat products are processed in various ways, but various additives are often added in the processing process to achieve the effect of freshness preservation or flavor enhancement. Moreover, the existing family-style meat processing methods are usually frying, stewing and pickling, and the meat products produced therefrom have high fat content or nitrite content, which is not conducive to human health. [0003] Therefore, there is a need for a processing method that can make meat delicious and healthy without using additives. Contents of the invention [0004] One of the objectives of the present invention is to provide a method for processing meat products without additives, which is simple, easy to operate an...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L13/70A23L33/00A23L11/50
CPCA23L11/01A23L13/72A23L33/00A23V2002/00A23V2200/30A23V2200/32
Inventor 王榆雯
Owner QIANDONGNAN SENLINWANG TAXUS CHINENSIS DEV CO LTD
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