Flavor stewed meat processing method

Abstract

The invention discloses a flavor stewed meat processing method which includes the steps: curing meat for 1-1.5 hours at the temperature of 4-6 DEG C, and soaking the cured meat for 35-38 hours; performing breathing type massage in a vacuum massager; adding seasonings and water to boil; rapidly transferring the high-temperature cooked meat and soup into a vacuum cooling box, and performing vacuum cooling; draining and cooling the cooked meat, and performing vacuum packaging; storing the packaged meat at the temperature ranging from -2 DEG C to -3 DEG C. According to the method, cooling time canbe remarkably shortened, growth and reproduction of microorganisms are furthest restrained, sanitation and flavor of stewed meat are kept, expiration date of the stewed meat is prolonged, refrigerating temperature ranges from -2 DEG C to -3 DEG C, freshness and original flavor of stewed meat products are maintained, vacuum cooling of the stewed meat products and the soup is performed together, taste of the products is purer and stronger, the meat is cured at the lower temperature, curing liquid is not easily acetified and the like, original flavor is kept, cured meat is sufficiently massaged,textures of the stewed meat products are consistent, the flavor stewed meat is fresh and tender in texture, uniform in color and pure in taste.

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.