Processing method for improving corrosion resistance of pot stewed meat products
A technology of stewed pork products and processing methods, which is applied in the direction of antimicrobial preservation of food ingredients, food preservation, food science, etc., can solve problems such as short shelf life, large side effects, and health impact, and achieve anti-corrosion and freshness. The effect of less nutrient destruction and smooth taste
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[0007] The processing method for improving the anticorrosiveness of sauced meat products proposed in the present invention first thawed the raw materials and then selected the meat, and then the selected meat was sauced or marinated, and then cooked at a high temperature. In the high-temperature cooking step, follow With a mass ratio of 1:5000, the lysozyme and the meat are added to the pot for preservation and preservation, and the meat is cooled and inspected after being boiled at a high temperature. The finished product is qualified as the inspection; in this example, the high temperature The temperature of the cooking step is controlled between 80-100°C, and the time is controlled between 2.5-3.5 hours. This kind of processing method for making sauced stewed meat products can more than double the product shelf life, and uses lysozyme as a preservative and preservative, which is natural, non-toxic and harmless, and has better insurance effects, while reducing heat sterilizati...
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