Method of assisting marinated meat through ultrasonic wave

Abstract

The invention discloses method for assisting marinated meat through ultrasonic wave. The method comprises the following steps: material selection and initial processing; pickling: soaking meat into water with the salt with the mass percent being 10 to 20 to pickle the meat for 30min; precooking: putting the pickled meat into water, pressurizing the water to 0.13 to 0.16MPa, and then boiling for 5to 10min; marinating: putting the precooked meat into marinade prepared in advance, to ensure that the meat is completely soaked into the marinade, boiling the marinade with soft fire, soaking an ultrasonic generator into the marinade, emitting ultrasonic wave with the strength being 10W / cm<2> to 18W / cm<2>, keeping the process for 30 to 40min, then extincting the fire, closing a pot opening afterthe marinade is cooled down to 80 DEG C, and performing insulation for 30min; taking out the meat: naturally cooling down the meat to 25 DEG C after the meat is taken out, freezing the marinade for using for the next time after the marinade is filtered; performing vacuum packaging and sterilization. The method can effectively reduce the marinating time on the premise that the marinating quality isguaranteed, saves energy and reduces emission, improves the scale production efficiency, and improves the mouthfeel of the meat.

Description

technical field [0001] The invention relates to a method for marinating meat, in particular to a method for marinating meat assisted by ultrasonic waves, and belongs to the field of food processing. Background technique [0002] Stewing is to put the ingredients into the pre-prepared marinade and boil it with fire. During the cooking process, the marinade in the marinade is soaked into the ingredients. This process is an extremely important process for making marinated products. For marinating vegetables, because the vegetable structure is simple, easy to taste, and the marinating time is short; for meat marinating, because the meat structure is relatively dense, the stewed flavor is not easy to enter the meat tissue, so compared with vegetables, Its marinating time is longer, which brings problems of not being energy-saving enough, and reducing the efficiency of large-scale production. Contents of the invention [0003] The purpose of the present invention is to provide ...

AI Technical Summary

Problems solved by technology

For marinating vegetables, because the vegetable structure is simple, easy to taste, and the marinating time is short; for meat marinating, because the meat structure is relatively dense, the stewed flavor is not easy to enter the meat tissue, so compared with vegetables, Its brine time is longer, which brings about the problem of not being energy-saving enough and reducing the efficiency of large-scale production

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