Preparation method of Thai-style tied meat

Abstract

The present invention discloses a preparation method of Thai-style tied meat. The preparation method comprises the following steps: 100 jin of hind leg meat, 5 jin of ice grains, 4-5 jin of pepper grains, 2 liang of garlic cloves, 4 liang of sesame oil, 3 jin of monosodium glutamate, 1 jin of weixian (a seasoning material), 3 jin of fish sauce, 7 liang of salt and 7 liang of starchy flour. The meat material is selected and cut into blocks with equal length, then the meat blocks are put into a meat grinder to be stirred and crushed, then ice grains are added into the meat grinder to be stirredand crushed together, then 4-5 jin of the pepper grains, 2 liang of the garlic cloves, 4 liang of the sesame oil, 3 jin of the monosodium glutamate, 1 jin of the weixian, 3 jin of the fish sauce, 7 liang of the salt and 7 liang of the starchy flour are added, and the materials are stirred evenly to be tasty; when the seasoning materials are fully absorbed by the meat, the stirred well meat is vacuum extruded and shaped, and then vacuum packaging and bagging are conducted; and extruding, shaping and packaging are conducted, and the well packaged finished product is soaked in water at a temperature of 60-70 DEG C. Compared with conventional tied meat technologies, the product can be cooked at one time. The processing technology is simple and reasonable, does not add any pigments, and enablesthe meat to be cooked by the soaking. After the cooking, the meat is white in color, fragrant and glutinous in mouthfeel, fat but not greasy, elastic and refreshing.

Description

technical field [0001] The invention belongs to the field of food, and more specifically, relates to a method for preparing Thai-style porridge. Background technique [0002] As a variety of cooked meat products, prickly meat is a traditional delicacy in my country. It is processed in a similar way to Western-style ham, but it has the characteristics of tight meat, unique flavor, strong aroma and endless aftertaste. The traditional processing technology is to fill the meat pieces marinated with the seasoning into the prepared pig belly (bladder), and then use a rope to wrap around the outside of the pig belly to form an oval shape. The protein is solidified (the heating temperature is above 60°C), taken out from the pot, and then tied tightly around the outside of the pig belly with a rope to remove excess water in the belly. During the tightening process, the product is shaped into a cylindrical shape, and again Boil until ripe and out of the pot. Defects in the original ...

AI Technical Summary

Problems solved by technology

Defects in the original pork belly production process: in order to ensure that the pork belly can be tightened without damage to the intestinal skin, pig belly (bladder) must be used as the skin of the pork belly, and the pig belly (bladder) has few sources of raw materials and high price. The cost of cleaning the pig’s belly (bladder) is very high; after filling the processed pig’s belly (bladder) with marinated meat pieces, use a rope to wrap around the outside of the pig’s belly to form an oval shape

Because the meat has strong fluidity, the skin is slippery, and the meat protein has not been heated and denatured and solidified, it is difficult to grasp the tightness of the binding, which requires skilled technical workers to operate manually; the product cannot be matured at one time, and it needs to be pre-cooked and then wrapped around the outside of the pig's belly to tighten it. During the tightening process, the product is shaped; the mechanization of the entire production process is low, and the basic manual production results in low product output and high price. It is a high-end consumer product with a small quantity and is difficult to produce on a large scale; Meat taste needs to be improved