Flavor stewed meat processing method

Abstract

The invention discloses a processing method of flavored stewed meat, which comprises the following steps: pickling, the pickling temperature is 4-6°C, the pickling time is 1-1.5 hours, and the dipping is 35-38 hours; Breathing massage; add seasoning and water to cook; quickly transfer the high-temperature cooked meat together with the juice to a vacuum cooling box for vacuum cooling; drain and cool, vacuum pack; store at ‑2~‑3°C. The invention can significantly shorten the cooling time, inhibit the growth and reproduction of microorganisms to the greatest extent, maintain product sanitation and flavor, and prolong the shelf life of products; The meat products and the juice are vacuum cooled together, so that the taste of the product is more pure and rich; marinated at low temperature, the marinade is not easy to become rancid, which helps to maintain the original flavor; The texture is consistent, the meat is fresh and tender, the color is uniform, and the taste is pure.

Description

technical field [0001] The invention relates to a meat product processing technology, in particular to a processing method of flavor stewed meat. Background technique [0002] Stewed meat is a dish made by boiling the fresh meat after preliminary processing and blanching in the prepared marinade. It belongs to low-temperature meat products. It maintains the nutrients in meat products to the greatest extent, and the tenderness It is moderate, with good flavor and taste, and is highly praised by the majority of diners. [0003] At present, most of the stewed meat products are processed by natural cooling or air cooling to cool down the high-temperature cooked meat. We know that microorganisms reproduce and grow most actively in the temperature range of 20-60 ° C. Meat products In this temperature range, it is very easy to be infected by microorganisms. Therefore, braised meat products processed by traditional natural or air-cooled cooling methods are prone to deterioration, c...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the stewed meat products are processed by natural cooling or air cooling to cool down the high-temperature cooked meat. We know that microorganisms reproduce and grow most actively in the temperature range of 20-60 ° C. Meat products In this temperature range, it is very easy to be infected by microorganisms. Therefore, braised meat products processed by traditional natural or air-cooled cooling methods are prone to deterioration, cannot maintain the flavor of the product, and affect the safety, sanitation and shelf life of the product.

In addition to the short shelf life of braised meat products currently on the market, there are still the following deficiencies: (1) directly heated and cooked after marinating, and the raw meat has not been rolled, resulting in uneven texture and color of the cooked and cooled finished product, bad taste

(2) Pickling is usually carried out at room temperature. If the temperature is too high or the meat is not fresh, the pickling solution is prone to rancidity, which directly affects the quality of the product.