Marinated meat sauce and marinated meat making method and equipment

Abstract

The invention aims at researching and designing core equipment in sauce preparation, marinated meat finished products, a marinated meat production technology and a marinated meat production process toform a complete protection scheme. In order to overcome the defects of traditional sauces and marinated meat products, the invention provides the marinated meat which is long in shelf life, tender and smooth in meat quality and uniform and consistent in internal and surface flavoring degree. According to the marinated meat sauce and the marinated meat making method and equipment, the marinated meat sauce comprises the following raw materials in parts by mass of 10-35 parts of edible oil, 3-9 parts of edible salt, 0.05-2 parts of edible gum, 1-2 parts of starch, 1-3 parts of seasonings, 0.5-3parts of soybean milk fermentation products, 0.5-2 parts of honey and 0.05-0.4 part of food additives. The marinated meat making method comprises the following steps: preparing brined meat, preparingthe sauce and performing mixing and sterilizing. A trimming device comprises a first intermittent transmission device, a first partitioning machine, an overturning plate, a telescopic air cylinder, asecond intermittent transmission device and a second partitioning machine, wherein the overturning plate is used for transferring the marinated meat; and the first partitioning machine and the secondpartitioning machine are respectively used for partitioning two sides of the marinated meat.

Description

technical field [0001] In the field of food, the invention specifically relates to a method and equipment for making stewed meat sauce and stewed meat. Background technique [0002] Stewed meat products are traditional flavor foods that are loved by consumers in general. Some existing stewed meat products have a short shelf life, especially the sauce seasoning is very thick, which not only covers the original flavor of the poultry meat, but also after eating a certain amount (normal and healthy body, eating more than half a catty), there will be physiological protection for the body. In response, a large part of the traditional sauce production process is passed down from generation to generation according to the traditional ratio. Due to the relatively backward technology level in the past, few researchers have considered the impact of sauce on the human body from a biological point of view. At present, no one has studied the physiological response of normal people to the ...

AI Technical Summary

Problems solved by technology

However, due to the structure of poultry meat, from the surface layer to the inside, there are epidermis, subcutaneous fat accumulation, and muscle fibers. Often the tight muscle fibers are difficult to marinate in place (salt, phosphate, etc. cannot fully penetrate into the meat) or are too mature to lose weight. To improve the chewiness and smoothness of the muscle fibers, in order to solve this problem, the applicant has carried out research on improvement in process and equipment

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