Salted meat and preparation method thereof

A technology for cured meat and fresh meat is applied in the directions of food ingredients as taste modifiers, food ingredients as odor modifiers, food ingredients as taste modifiers, etc. , difficult to taste and other problems, to achieve the effect of easy digestion and absorption, rich nutrition and strong aroma

Inactive Publication Date: 2018-03-20
施俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For pork, because it has a lot of fat, whether it is fried or stewed, it is greasy. If it is eaten in large quantities for a long time, the human body will easily gain weight if it consumes too much fat, which is not good for health. It is best to use whole lean meat to fry or stew , its texture is dry, hard, difficult to taste, and the taste is extremely poor; for beef, although it has more lean meat, its fiber is thicker and difficult to chew, especially for children under 3 years old.
Moreover, people with weak spleen and stomach, especially children and the elderly, eat fried or stewed meaty food, which is not easy to digest, and it is easy to stop eating, thus restricting the edible range and usage of pork and beef

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: A kind of cured meat made from the following raw materials: 1000kg of fresh meat, 100kg of radish leaves, 5kg of tangerine peel, 2kg of amomum, 5kg of ginger, 1kg of star anise, 0.2kg of fennel, 30kg of table salt, 1kg of vinegar, liqueur Liquid 100kg, rapeseed oil 300kg, sugarcane juice 150kg; Its preparation method comprises the following steps:

[0029](1) Cleaning: Scrape and wash the singed fresh meat, rub the surface of the fresh meat with radish leaves until the radish leaves are rubbed into slag, then wash off the leaf slag on the surface of the fresh meat with clean water, and then wash it with clean water at 20°C Rinse the fresh meat 3 times until there are no oil droplets floating on the rinsed water surface;

[0030] (2) Poaching: Cut the rinsed fresh meat into squares and put them in a pot with cold water according to the ratio of tangerine peel, amomum, ginger, star anise, fennel, salt, and vinegar. Cook for 15 minutes, wait for the meat in ...

Embodiment 2

[0035] Embodiment 2: A kind of cured meat made from the following raw materials: 1200kg of fresh meat, 75kg of pumpkin leaves, 4kg of tangerine peel, 1.5kg of amomum, 6.5kg of ginger, 0.7kg of star anise, 0.3kg of fennel, 25kg of salt, and 1.5kg of vinegar kg, sweet wine liquid 80kg, tea seed oil 400kg, sugarcane juice 100kg; Its preparation method comprises the following steps:

[0036] (1) Cleaning: Scrape and wash the singed fresh meat, rub the surface of the fresh meat with radish leaves or pumpkin leaves until the radish leaves or pumpkin leaves are rubbed into slag, and then wash off the leaf slag on the surface of the fresh meat with clean water. Then rinse the fresh meat with clean water at 23°C for 3 times until there are no oil droplets floating on the surface of the rinsed water;

[0037] (2) Poaching: Cut the rinsed fresh meat into squares and put them in a pot with cold water according to the ratio of tangerine peel, amomum, ginger, star anise, fennel, salt and vi...

Embodiment 3

[0042] Embodiment 3: A kind of cured meat, made from the following raw materials: fresh meat 1500kg, radish leaves or pumpkin leaves 50kg, tangerine peel 5kg, amomum 1kg, ginger 8kg, star anise 0.5kg, fennel 0.5kg, salt 15kg, vinegar 2kg, sweet wine liquid 50kg, oil 500kg, sugarcane juice 50kg; Its preparation method comprises the following steps:

[0043] (1) Cleaning: Scrape and wash the singed fresh meat, rub the surface of the fresh meat with radish leaves or pumpkin leaves until the radish leaves or pumpkin leaves are rubbed into slag, and then wash off the leaf slag on the surface of the fresh meat with clean water. Then rinse the fresh meat twice with clean water at 25°C until no oil drops float on the rinsed water surface;

[0044] (2) Poaching: Cut the rinsed fresh meat into cubes and put them in a pot with cold water according to the ratio of tangerine peel, amomum, ginger, star anise, fennel, salt, and vinegar. Cook for 25 minutes. After the meat in the center of t...

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PUM

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Abstract

The invention relates to salted meat and a preparation method thereof and belongs to the technical field of food processing. The salted meat is prepared from the following food raw materials in partsby weight: 1000-1500 parts of fresh meat, 50-100 parts of radish leaves or pumpkin leaves, 3-5 parts of dried orange peel, 1-2 parts of amomum fruits, 5-8 parts of ginger, 0.5-1 part of aniseed, 0.2-0.5 part of fennel, 15-30 parts of table salt, 1-2 parts of vinegar, 50-100 parts of sweet wine liquid, 300-500 parts of oil and 50-150 parts of sugarcane juice. The preparation method comprises the steps: (1) cleaning, (2) boiling in water, (3) frying in oil, (4) pickling, and (5) vacuum packaging. The salted meat provided by the invention is unique in flavor, fat but not greasy, soft and tender in meat fibers, digestible, red in color, salty and sweet in mouthfeel, crisp, soft, delicious, fragrant, delicate, smooth, juicy, chewy and strong in fragrance, the flavor leaves in the mouth and on the lips for a long time after the salted meat is eaten and the salted meat has a lingering aftertaste.

Description

technical field [0001] The invention relates to cured meat and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pork and beef are rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other components, which can improve the body's ability to resist diseases. They are the main non-staple foods in daily life. role. It is especially suitable for supplementing blood loss and repairing tissues for people who are growing and developing, after surgery and after illness. [0003] However, at present, pork and beef are less practiced, and the common ones are frying and stewing. For pork, because it has a lot of fat, whether it is fried or stewed, it is greasy. If it is eaten in large quantities for a long time, the human body will easily gain weight if it consumes too much fat, which is not good for health. It is best to use whole lean meat to fry or stew , its texture is dry and hard, difficult to taste,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L33/10A23L33/105
CPCA23L13/42A23L13/428A23L13/72A23L33/10A23L33/105A23V2002/00A23V2200/16A23V2200/14A23V2200/15A23V2200/30A23V2250/21A23V2250/1614A23V2250/18
Inventor 施俊
Owner 施俊
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