Meat product pickling material and preparation method thereof

Abstract

The invention relates to a meat product pickling material and a preparation method thereof. The meat product pickling material is characterized by comprising the following raw materials of white granulated sugar, table salt, monosodium glutamate, spice, chili powder, chicken powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, d-sodium erythorbate and ethyl maltol. Through the adoption ofthe meat product pickling material disclosed by the invention, pickled products are gentle in color and natural in fragrance, flavor is given to foods, the effects of stimulating the appetite, promoting digestion and promoting absorption are achieved, and products are free from preservatives and free from manual pigment; and a scientific modern food blending technique is used, so that the freshness and the fragrance of meat can be presented. According to the meat product pickling material disclosed by the invention, a material bag is selectively added, the material bag can be added properly according to specific situations of the meat quality pickling time and the like, nitrite can be effectively eliminated, and the increment of the nitrite content caused by the condition that the meat ispickled overnight is avoided.

Description

Technical field [0001] The invention belongs to the technical field of food preparation ingredients, in particular to a meat product marinade and a preparation method thereof. Background technique [0002] The marinade is suitable for the marinating of various meat products, vegetables and seafood. After marinating with marinade, it gives the product various flavors, makes the meat tender and juicy, and can effectively remove the fishy smell of the meat itself. The production of marinade has gradually become popular in the family from catering, creating more entertainment for family cuisine. The marinade maximizes the function of seasoning and completely simplifies the cooking process, even if you don’t understand oil, salt, sauce and vinegar. Influence to make top gourmet dishes, so as to use the simplest way to complete top delicacy. With people’s quick and easy demand, marinade has become an important part of the family’s diet. [0003] However, with the emergence of food saf...

AI Technical Summary

Problems solved by technology

Eating nitrite is not beneficial to the human body, and excessive consumption can easily cause nitrite poisoning

In addition, in the process of marinating meat, in order to make the meat fully absorb the taste of the marinade, it is easy to marinate overnight. Once the marinating time is long, the nitrite content inside the meat will decrease under the catalysis of enzymes and fungi. It will further increase, which is not conducive to health after eating

[0004] Traditional marinade has a variety of varieties, which can meet different taste requirements, but it has no effect on the decomposition of nitrite. At the same time, in order to standardize food production standards, food additives are strictly controlled in our country. The ingredients of some traditional marinade products And the content no longer meets the national regulations, and new formula marinade products are bound to be needed to meet the needs of the market, and to improve the taste, color and texture of pickled products while meeting the needs of consumers for a healthy diet