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Marinated meat product and processing technology thereof

A processing technology and product technology, which is applied in the field of stewed meat products and its processing technology, can solve the problems that the taste of cold soaking soup is difficult to fully penetrate, the thermal movement of molecules is not violent enough, and the effect is not obvious enough, so as to achieve short processing time and food safety High performance, effective in solving technical problems

Pending Publication Date: 2021-04-02
湖北达林达味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the use of cold liquid for pickling, the temperature of the cold liquid is low and the thermal motion of the molecules is not strong enough, resulting in the effect of pickling is not obvious enough; Even if the cold soaking time is as long as 4-5 hours, it is easy to cause the taste in the cold soaking soup to fully penetrate into the stewed meat
In addition, this process also has the problems of long processing time and low efficiency.

Method used

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  • Marinated meat product and processing technology thereof
  • Marinated meat product and processing technology thereof
  • Marinated meat product and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The processing technology of a kind of stewed meat product designed in the present embodiment comprises the following steps:

[0038] 1) In terms of mass parts, 10 parts of rock sugar, 1.2 parts of thirteen incense, 12 parts of soy sauce, 3 parts of monosodium glutamate, 20 parts of salt, 16 parts of oil, 3.3 parts of white wine, 3 parts of star anise, 5 parts of cinnamon, 2.3 parts of peppercorns, Boil 7 parts of pepper and 1000 parts of water to make brine;

[0039] 2) Cut the fresh pork into block-shaped meat pieces with a weight of 250g, prick a number of holes on the meat pieces, soak them in water at a temperature of 46°C for 10 minutes, blanch and drain;

[0040] 3) After heating the brine in step 1) to 100° C., put the meat pieces in step 2) into brine and boil for 35 minutes, and then remove to obtain stewed meat products.

[0041] In step 1), oil is onion ginger oil. The preparation method of the scallion and ginger oil is as follows: put 1 part of diced gre...

Embodiment 2

[0043] The processing technology of a kind of stewed meat product designed in the present embodiment comprises the following steps:

[0044] 1) 11.4 parts of rock sugar, 0.9 parts of thirteen incense, 15 parts of soy sauce, 2.8 parts of monosodium glutamate, 22 parts of salt, 20 parts of oil, 3 parts of white wine, 2 parts of star anise, 4.3 parts of cinnamon, 3 parts of peppercorns, Boil 5 parts of pepper and 1000 parts of water to make brine;

[0045] 2) Cut the fresh rabbit meat into block-shaped meat pieces with a weight of 280g, pierce a plurality of holes on the meat piece, soak in water at a temperature of 42°C for 14min, blanch and drain;

[0046] 3) After heating the brine in step 1) to 100° C., put the meat pieces in step 2) into brine and boil for 40 minutes, and then remove to obtain stewed meat products.

[0047] In step 1), oil is onion ginger oil. The preparation method of the scallion and ginger oil is as follows: put 1 part of diced green onion and 0.8 part ...

Embodiment 3

[0049] The processing technology of a kind of stewed meat product designed in the present embodiment comprises the following steps:

[0050] 1) 10.7 parts of rock sugar, 0.8 parts of thirteen incense, 13 parts of soy sauce, 2.4 parts of monosodium glutamate, 23 parts of salt, 15 parts of oil, 4 parts of white wine, 2.5 parts of star anise, 4 parts of cinnamon, 2 parts of peppercorns, Boil 6 parts of pepper and 1000 parts of water to make brine;

[0051] 2) Cut the fresh duck meat into block-shaped meat pieces with a weight of 350g, pierce a plurality of holes on the meat pieces, soak them in water at a temperature of 44°C for 15min, blanch and drain;

[0052] 3) After heating the brine in step 1) to 100° C., put the meat pieces in step 2) into brine and boil for 45 minutes, then remove and obtain stewed meat products.

[0053] In step 1), oil is onion ginger oil. The preparation method of the scallion and ginger oil is as follows: put 1 part of diced green onion and 0.8 part o...

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Abstract

The invention relates to a processing technology of a marinated meat product. The processing technology comprises the following steps of: 1) decocting the following components in parts by mass of 10-12 parts of crystal sugar, 0.8-1.2 parts of thirteen-spices, 12-15 parts of a soy sauce, 2-3 parts of monosodium glutamate, 20-25 parts of salt, 15-20 parts of oil, 3-4 parts of white spirit, 2-3.5 parts of star aniseeds, 4-5 parts of Chinese cinnamon, 2-3 parts of Chinese prickly ash, 5-8 parts of chilies and 1000 parts of water to obtain brine; 2) cutting fresh meat into meat blocks of block structures, soaking the meat blocks with water for 10-15min, performing blanching, and performing draining; and 3) heating the brine obtained in the step 1) to 100 DEG C, putting the meat blocks obtainedin the step 2) into the brine, performing marinating and cooking for 35-55min, and fishing out the cooked meat blocks so as to obtain the marinated meat product. According to the processing technologydisclosed by the invention, standardized production of the marinated meat product is realized; and the marinated meat product adopting the technical scheme of the invention is notably improved in therespects of color, fragrance, taste and mouth feel, short in processing time, high in efficiency and high in eating safety, and the technical problems existing in the prior art can be effectively solved.

Description

technical field [0001] The invention belongs to the technical field of stewed meat, and in particular relates to a stewed meat product and a processing technology thereof. Background technique [0002] Braised meat, also known as stewed vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching in the prepared marinade. Generally, it can be divided into three categories: red brine, yellow brine, and white brine. Sichuan brine is the most common in the whole country, and most of them are red brine. The stewed meat in Chaoshan area is the most famous and has gone abroad. Braised pork is mainly processed with spices and meat as the main raw materials. Most of the stewed condiments have the effects of appetizing and invigorating, digestion and stagnation. [0003] With the progress of society and the improvement of people's living standards, there is an urgent need for a processing technology that can not only realize the standardized p...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/428A23L13/72Y02A40/90
Inventor 陈亮李玉兴常兴云
Owner 湖北达林达味食品有限公司
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