Low-salt preserved meat sauce and preparation method thereof

Abstract

The invention discloses a low-salt preserved meat sauce and a preparation method thereof. After the preserved meat is cooked and cooled, the fat meat part is separated from the lean meat part, and thus respectively dicing for later use, wherein the lean meat part is subjected to freeze drying until the water content is less than 5%; then the lean meat part is subjected to rehydration treatment in hot water, and after the treatment is finished, the lean meat is fished out and dehydrated to obtain pretreated preserved lean meat for later use; in addition, preserved lean meat is subjected to ultrasonic water treatment to obtain an extracting solution, and then the extracting solution is subjected to low-temperature concentration to prepare the preserved meat flavor make-up liquid; and finally, the preserved fat meat part, the pretreated preserved lean meat and the flavor compensation of the preserved lean meat are fried together to obtain the low-salt preserved meat sauce. The invention overcomes the defects of high salt content, insufficient preserved flavor and the like of the preserved meat sauce in the market; the low-salt preserved meat sauce prepared by the method is low in sodium content, rich in preserved flavor and long in shelf life, can be used for being mixed with rice and noodles, and can also be used as cooking sauce; and each parameter in the process is strictly controlled, so that the standardization of the production process is realized, and the eating range is expanded.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-salt bacon sauce and a preparation method thereof. Background technique [0002] Bacon is a non-instant meat product made of fresh (frozen) livestock meat as the main raw material, mixed with other auxiliary materials, and processed through processes such as pickling, drying (or sun-dried, air-dried), and smoked (or not smoked). Bacon is generally made of fresh pork belly with skin or pork hind leg as the main raw material, which is cut into long strips, marinated with salt and spices, and then air-dried or smoked. The prepared bacon is cooked and cut into slices. The fat part is transparent and shiny, and the lean part is bright in color, yellow and red. Appetizing, cold, digestion and other effects, by the majority of consumers of all ages. However, the eating method of bacon is relatively simple, and it can only be fried or steamed, and it is extremely inconvenient to ca...

AI Technical Summary

Problems solved by technology

However, the eating method of bacon is relatively simple, it can only be fried or steamed, and it is extremely inconvenient to carry, and it is usually only suitable for cooking at home.

In this way, it cannot be applied to all consumer groups, and the scope of application is relatively narrow

[0003] Due to the special process of making bacon, the finished bacon has high salt content. Excessive consumption will lead to high sodium intake, prone to sodium retention, leading to cardiovascular diseases, and at the same time increase the risk of osteoporosis, chronic kidney disease, and gastric cancer. risk of other diseases