Processing method of meat products with health-care functions

Abstract

The present invention discloses a processing method of meat products with health-care functions. The processing method specifically comprises the following steps: S1, conducting pressing: taking freshand boneless large meat blocks, removing excess hair in outer skin of the large meat blocks, then flattening the large meat blocks and placing the large meat blocks in a box body of a material pressing machine, controlling pressure intensity in the box body of the material pressing machine at 8-10 Mpa, and pressing out free water inside the large meat blocks; and S2, conducting mincing: successively placing the large meat blocks after pressed in the S1 into a meat mincer for mincing and controlling cross-section diameter of the shredded meat minced from the meat mincer to be 5-10 mm. The large meat blocks are subjected to processing and cooking, proteins in the meat flow into a solution, then the solution is coagulated, so that the proteins in the meat are not lost and more convenient forpeople to absorb, the absorption rate of human body for nutrients is 80% or more, consumption is convenient, and besides, during cooking, fresh gingers are added to play effects of improving taste and preventing micro-organisms.

Description

Technical field [0001] The invention relates to the technical field of meat product processing, in particular to a meat product processing method with health care functions. Background technique [0002] Meat products are an important source of protein for people. Therefore, meat product processing is an important part of the food industry. Due to the high price of meat products and people's full use of protein, people will process and pack meat products to extend the meat The shelf life of the products is divided into two types of existing meat products on the market. The first is curing, which avoids the growth of bacteria through high osmotic pressure, and the second is cooking, where the meat products are cooked and then vacuum packaged. Even if the shelf life of meat products becomes longer, and people buy it back, it is easy to eat, but the method of curing is not suitable for people with high blood pressure, and the damage to the liver increases when people eat. Although t...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a meat product processing method with health care function. By processing and cooking large pieces of meat, the protein in the meat flows into the solution, and then coagulates the solution, so that the protein in the meat will not be lost, and the protein in the meat will be more stable. The advantage of being easy for people to absorb solves the problem that the existing meat products have poor taste and no nutrition, time-consuming and labor-intensive production, and the shelf life is generally only 2-3 days. The shelf life is short and consumes a lot of manual cooking, which increases people's workload.