Sauced and stewed meat product and making technology thereof

Abstract

The invention relates to the field of processing of sauced and stewed meat, in particular to a sauced and stewed meat product and a making technology thereof. The sauced and stewed meat comprises the following raw materials in parts by weight: raw meat, preserving seasoning, saucing and stewing juice, a coloring agent and a compound additive, wherein the compound additive comprises an antioxidant and a food preservative, and the antioxidant consists of ascorbic acid, capsaicine and a rosemary extract in the proportion being 3 to 1 to 1. The making technology of the sauced and stewed meat product comprises the steps of: (1) selecting the materials; (2) performing preserving; (3) performing marinating; and (4) performing vacuum packing, performing high-temperature sterilizing, performing cooling, and performing outer packing. The making technology is simple and high in yield, the prepared sauced and stewed meat is good in mouth feel, rosy in color, high in quality and long in preservation time, the raw materials are safe in source, the additives are natural substances, and the sauced and stewed meat belongs to a green safe food.

Description

technical field [0001] The invention relates to the field of processing stewed meat with sauce, in particular to a stewed meat product with sauce and a preparation process thereof. Background technique [0002] Stewed pork with sauce is a kind of meat product with traditional characteristics in my country. It is widely welcomed by the general public because of its wide variety, unique taste, unique flavor, and delicate meat quality. At present, the traditional stewed meat in sauce is prepared in the market. The processing process mainly includes selecting raw materials, seasoning, marinating the raw materials, adding brine after marinating for stewing, cooling and packaging, and sterilizing after packaging. The process is complicated, the cost is high, and there are the following defects: First, the traditional pickling is soaked in salt, which often has uneven penetration, resulting in unstable appearance, taste, and taste of the product, insufficient chewiness, and low yie...

AI Technical Summary

Problems solved by technology

At present, the traditional stewed meat in sauce is prepared in the market. The processing process mainly includes selecting raw materials, seasoning, marinating the raw materials, adding brine after marinating for stewing, cooling and packaging, and sterilizing after packaging. The process is complicated, the cost is high, and there are the following defects: First, the traditional pickling is soaked in salt, which often has uneven penetration, resulting in unstable appearance, taste, and taste of the product, insufficient chewiness, and low yield. It takes a long time to marinate, and the processed meat is hard, and it is easy to breed bacteria, causing microbial contamination; the second is that the tenderization of the existing stewed meat is mainly achieved by long-term stewed meat, but the stewed meat is long and slow. The production rate of the product is reduced, and it also causes a lot of energy consumption, and the shelf life is extended by sterilizing and cooling the cooked stewed pork. After the second sterilization, the vacuum-packed stewed pork is stored in 4 under natural conditions months or so, not only the cost is high, but also the flavor and organizational state of the product are destroyed