Processing technology of meat products, and meat products obtained through processing technology

Abstract

The invention provides a processing technology of meat products, and meat products obtained through the processing technology. The processing technology of the meat products comprises the following steps: performing fermentation treatment on raw material meat through a fermenting agent so as to obtain fermented meat, wherein the fermenting agent comprises 60-75 wt.% of staphylococcus carnosus and25-40 wt.% of staphylococcus vitulinus; pickling the fermented meat to obtain pickled meat; and steaming the pickled meat so as to obtain the meat products disclosed by the invention. The fermenting agent consisting of the staphylococcus carnosus and the staphylococcus vitulinus is used for fermentation, two kinds of strains mutually cooperate, and the strains rapidly propagate through nutrients in the meat, so that the products produce unique fermented flavor; besides, through fermentation, the original color of the meat is displayed, and the color of the products is bright and similar with the original color of the meat; and besides, the fermenting agent does not generate acids, so that the problem that the taste of the meat products turns sour is solved. In addition, a steaming technology is combined, so that the usage of a conventional marinating and cooking technique is avoided, and the standardization of technology implementation and the taste consistency of the obtained meat products can be guaranteed.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a meat product processing technology and the obtained meat product. Background technique [0002] When the existing fermentation technology is applied to meat products, acid is produced after fermentation, and additives are generally required to realize tenderization of meat products. The above-mentioned fermentation technology will make the mouthfeel of meat products sour, and the cost is relatively high. [0003] In addition, in order to make the meat products taste thoroughly, the traditional stewed cooking technology is generally used, but the stewed soup color and aroma cannot be standardized in the stewed boiled technology, which further leads to the inability to standardize the control of the water temperature in the stewed process, and the inability to adjust the stewed meat according to the amount of stewed meat. Difficulties such as standardization of cooking tim...

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to provide a processing technology of meat products and the meat products obtained therefrom, so as to solve the problem of sour taste of meat products in the prior art