Low-temperature pickled and marinated beef and mutton composition and pickling and marinating method thereof

A brine composition and the technology of the composition, which are applied in the fields of food science, preservation of meat/fish with chemicals, climate change adaptation, etc., can solve problems such as bad taste, flavor and harmful substances, microorganisms exceeding the limit, affecting enterprise benefits, etc. , to protect the taste and flavor, reduce the loss of juice, and improve the input-output ratio.

Inactive Publication Date: 2018-10-16
SOUTHWEST UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In plateau areas, marinated yak meat and mutton are mostly produced in small workshops without uniform standards. The finished products have quality problems such as serious juice loss, rough taste, and microorganisms exceeding the limit, which seriously affect the profitability of enterprises.
[0004] During the pr

Method used

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  • Low-temperature pickled and marinated beef and mutton composition and pickling and marinating method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0060] Embodiment 1, marinate the marinated method of making yak meat and mutton composition with low temperature marinating marinated

[0061] Three marinade compositions for marinating low-temperature stewed yak meat and mutton, including three marinade compositions of marinated raw meat injection liquid, brine spices and bacteria-reducing and color-protecting liquid,

[0062] 1), the components of the salted raw meat injection liquid are: 5.00 grams of salt, 3.00 grams of white sugar, 0.50 grams of soybean protein isolate, 1000-3000 U of papain, 0.05 grams of xanthan gum, 0.10 grams of locust bean gum, and 0.05 grams of linseed gum. gram, compound phosphate 0.15 gram, rosemary extract 0.01 gram, various raw material room temperature solution is cured raw meat injection liquid marinade composition; Add clear water and be mixed with 1000 grams; Wherein, the title and the name of each group gram in the compound phosphate The weight ratio is: sodium tripolyphosphate: sodium pyr...

Example Embodiment

[0070] Embodiment 2, marinate the marinated method of making yak meat and mutton composition with low temperature marinating marinated

[0071] Three marinade compositions for marinating low-temperature stewed yak meat and mutton, including three marinade compositions of marinated raw meat injection liquid, brine spices and bacteria-reducing and color-protecting liquid,

[0072] 1), the components of the salted raw meat injection liquid are: 15.00 grams of salt, 5.00 grams of white sugar, 0.00 grams of soybean protein isolate, 1000-3000 U of papain, 0.15 grams of xanthan gum, 0.20 grams of locust bean gum, and linseed gum 0.10 gram, 0.30 gram of compound phosphate, 0.03 gram of rosemary extract, various raw materials are dissolved into a solution at normal temperature to be cured raw meat injection liquid marinade composition; add clear water and be mixed with 1000 grams; Wherein, each The name and weight ratio of group grams are: sodium tripolyphosphate: sodium pyrophosphate:...

Example Embodiment

[0075] Embodiment 3, marinate the marinated method of making yak meat and mutton composition with low temperature marinating marinated

[0076] Three marinade compositions for marinating low-temperature stewed yak meat and mutton, including three marinade compositions of marinated raw meat injection liquid, brine spices and bacteria-reducing and color-protecting liquid,

[0077]1), the components of the cured raw meat injection liquid are: further, 8.00 grams of salt, 3.00 grams of white sugar, 1.00 grams of soybean protein isolate, 1500 U of papain, 0.10 grams of xanthan gum, 0.15 grams of locust bean gum, and linseed gum 0.08 grams, 0.20 grams of compound phosphate, 0.02 grams of rosemary extract, and the normal temperature solution of various raw materials is a marinade composition for marinating raw meat injection; add water to prepare 1000 grams; among them, the name of each group of grams in compound phosphate And the weight ratio is: sodium tripolyphosphate: sodium pyro...

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Abstract

The invention discloses a low-temperature pickled and marinated beef and mutton composition and a pickling and marinating method thereof and relates to a marinating technology capable of resisting fatoxidation, improving tenderness, reducing juice loss of marinated meat and prolonging the expiration date under the low-temperature sterilization condition. Meat pieces are firstly pickled and then marinated with three pickling and marinating material compositions including a raw meat pickling injection liquid, brine perfume and a decontamination and color protection liquid in four steps of pickling, rolling, marinating and contamination and color protection. During pickling, papain, xanthan gum, locust bean gum, flaxseed gum, compound phosphate and rosemary extract are injected into meat pieces in a liquid injection manner, rolling dispersion and perfume water marinating are performed, finally, a fat oxidization resisting agent and antibacterial edible acid are added, quick tenderization, water retention as well as pickling and marinating are realized, high-pressure and high-temperature sterilization is not carried out, and the taste and flavor can be protected. The method for firstly pickling and then marinating beef and mutton at the low temperature has the benefits of high fat oxidation resistance, good water retaining property, high tenderness, antibacterial effect and capability of reducing fat oxidation.

Description

technical field [0001] The invention relates to a marinating technology of yak meat and mutton, in particular to a marinating technology capable of resisting fat oxidation and reducing juice loss of stewed meat. Background technique [0002] The yak is a symbolic animal of the Qinghai-Tibet Plateau and the only cattle species that can adapt to the cold, low oxygen and high altitude environment. Because it grows in high-altitude and pollution-free areas, its meat is delicious and unique in flavor, and is deeply loved by Chinese people, and its demand is increasing day by day. Yak meat and mutton cooked food products are mainly yak meat and mutton jerky and stewed yak meat and mutton. Stewed yak meat and mutton have higher water content, so they have higher economic benefits. [0003] In plateau areas, marinated yak meat and mutton are mostly produced in small workshops without uniform standards. The finished products have quality problems such as serious juice loss, rough ta...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L5/41A23B4/24A23B4/20
CPCA23B4/20A23B4/24A23L5/41A23L13/42A23L13/422A23L13/426A23L13/428A23L13/432A23L13/72A23L13/74A23V2002/00Y02A40/90
Inventor 唐善虎郑渝川
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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