Fermented meat with roast flavor and making method thereof

Abstract

The invention discloses fermented meat with roast flavor and a making method thereof. The making method herein includes the steps of (1) pretreating raw meat; (2) dicing; (3) preparing a marinating material; (4) marinating; (5) fermenting; (6) drying by cold air; (7) grilling with charcoal; (8) grilling by electricity. The fermented meat with roast flavor has the advantages that the cold air drying technique is applied innovatively, surface gloss of the fermented meat is improved, the fermented meat discharges less oil during processing, the fermented meat is less greasy, the requirement of consumers for multiple flavors is met, the fermented meat has rich nutrition, good convenience of carrying, good taste and the like, and the fermented meat is suitable for consumers to eat in tours, vacations and activities for leisure.

Description

technical field [0001] The invention belongs to the technical field of meat products, and specifically discloses a fermented meat with barbecue flavor and a preparation method thereof. Background technique [0002] Fermented meat is a new type of high-grade meat product with special flavor, good color and texture, and a long shelf life formed after pretreatment, pickling, and fermentation of fresh meat as raw material. Compared with traditional meat products, the fermented meat formed after adding microbial starters undergoes a series of complex physical and chemical changes in the meat quality, thus forming more flavor compounds, endowing the meat products with a unique flavor, while ensuring the meat products stability and shorten the production cycle. This may be because microorganisms, as a starter, can not only improve the flavor of meat products, promote the maturation of fermented meat products, but also decompose fat and protein into compounds related to the flavor ...

AI Technical Summary

Problems solved by technology

[0004] 1. The moisture content in the meat is low, about 10-12%, the taste is dry and hard, and the teeth are clogged, so it is not suitable for the elderly and children;

[0005] 2. The flavor of the product is relatively single;

[0006] 3. In the process of long-term storage or sales, due to the storage environment or storage conditions, it is prone to mold and deterioration

In order to extend the shelf life of products and prevent products from fading during long-term storage and sales, most manufacturers will add various additives such as sodium nitrite, preservatives, colorants, etc. Excessive consumption of these additives will affect the health of consumers and cause harm to the human body;

[0007] 4. The requirements for raw meat are very high, resulting in high product costs

The defects of fermented meat processed by traditional technology and the change of consumer consumption habits make it inevitable to improve and innovate the traditional processing technology of fermented meat

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