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Processing method of marinated meat

A processing method, the technology of braised meat, applied in the direction of using chemicals to preserve meat/fish, food ingredients as antimicrobial preservation, food ingredients as antioxidants, etc., can solve the problem of reduced taste, unfavorable health of consumers, and influence on product flavor, etc. problem, to achieve the effect of ensuring efficiency and effectiveness, superior antioxidant effect, and broad-spectrum antibacterial and antioxidant effect

Active Publication Date: 2021-06-29
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the problems that high-temperature sterilization and adding preservatives are not good for consumers' health, affects the flavor and taste of products, and reduces the nutritional value of stewed meat, prolongs the shelf life of stewed meat products, and the prepared stewed meat has a bright and beautiful appearance and loses nutritional value Small size, stable and strong product flavor and taste, and the shelf life is basically the same as that of products with preservatives added

Method used

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  • Processing method of marinated meat
  • Processing method of marinated meat
  • Processing method of marinated meat

Examples

Experimental program
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Effect test

Embodiment 1

[0031] The processing method of the present embodiment comprises the following steps:

[0032] 1) Making pickling solution: crush spices: 2 parts of cinnamon bark, 1 part of cassia seed, 0.5 part of orange peel, 1 part of anise, 0.5 part of Chinese torreya and 0.5 part of clove, crush them at low temperature, and extract them with water after ultrasonic treatment. It has good antibacterial effect; 2.5 parts of spice extracts are added to 100 parts of cooking wine and mixed to form a pickling solution. affect the flavor of the meat.

[0033] 2) Making marinated meat: Put 100 parts of meat raw materials into running water to remove the blood in the meat, put them in a vacuum tumbler, then weigh 2.5 parts of pickled liquid in the tumbler, vacuum tumble for 20 minutes, use The vacuum and low temperature environment allows the pickling solution to enter the meat tissue, so that the extract is fully dispersed in the meat tissue. The spice extract can inhibit the growth of microorg...

Embodiment 2

[0038] The processing method of the present embodiment comprises the following steps:

[0039] 1) Preparation of pickling liquid: Spices: 1 part of cinnamon bark, 0.5 part of cassia seed, 0.1 part of orange peel, 0.5 part of anise, 0.1 part of Chinese torreya and 0.1 part of clove, crushed at low temperature, and subjected to water extraction after ultrasonic treatment. Add 0.1 part of spice extract to 100 parts of cooking wine and mix well to form a pickling solution.

[0040] 2) Making marinated meat: Put 100 parts of meat raw materials into running water to remove the blood in the meat, put them in a vacuum tumbler, weigh 1 part of the pickled liquid in the tumbler, and tumble for 10 minutes under vacuum.

[0041] 3) Making marinated meat: put the marinated meat in a vacuum heating pot, add 0.1 part of ginger, 0.1 part of green onion and 0.1 part of garlic, add an appropriate amount of water, and start vacuum heating. Take 1 part of light soy sauce, 1 part of white sugar, ...

Embodiment 3

[0045] The processing method of the present embodiment comprises the following steps:

[0046] 1) Making pickling solution: Grind the spices: 4 parts of cinnamon bark, 2 parts of cassia seeds, 1 part of orange peel, 2 parts of fennel, 1 part of Chinese torreya and 1 part of clove at low temperature, and perform water extraction after ultrasonic treatment. Add 5 parts of spice extracts to 100 parts of cooking wine and mix well to form a pickling solution.

[0047] 2) Making marinated meat: Put 100 parts of meat raw materials into running water to remove the blood in the meat, place them in a vacuum tumbler, weigh 5 parts of pickled liquid in the tumbler, and vacuum tumble for 30 minutes.

[0048] 3) Making marinated meat: put the marinated meat in a vacuum heating pot, add 0.1 part of ginger, 0.1 part of green onion and 0.1 part of garlic, add an appropriate amount of water, and start vacuum heating. Take 10 parts of light soy sauce, 10 parts of white sugar, 10 parts of water,...

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Abstract

The invention relates to a processing method of marinated meat, and belongs to the technical field of food processing. The disclosed method comprises the following steps: preparing a pickling liquid: crushing spices, extracting with water, adding into cooking wine, and uniformly mixing; preparing pickled meat: pickling a meat raw material with the pickling liquid, adding water, and heating; preparing marinated meat: heating marinating raw materials, and adding the pickling liquid; after marinating the pickled meat, pouring hot oil; and preparing marinated meat: adding lutein ester into the marinated meat, and frying. Aiming at the technical problems in the prior art that the flavor and the taste of a product are influenced, the nutritional value of the marinated meat is lost and the health of the body is not facilitated due to the fact that high-temperature sterilization or preservative addition is adopted for preserving the stewed meat, the processing method of the marinated meat disclosed by the invention does not need high-temperature sterilization and does not add a preservative, the prepared marinated meat is bright and beautiful in appearance, small in nutritional value loss and stable and strong in flavor and taste, and the shelf life of the marinated meat is basically consistent with that of the product added with the preservative.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of stewed meat. 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. Most of the stewed condiments have the effects of appetizing and invigorating, digestion and stagnation. At present, many products in the existing prepackaged stewed meat products are either sterilized by high temperature to ensure the shelf life of the product, such as the Chinese patent application publication number CN106797997A, the title of the invention is "three-stage sterilization method for stewed meat in sauce", which discloses that the stewed meat The meat products are vacuum-packed and then subjected to high-temperature sterilizatio...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L5/20A23B4/20
CPCA23L13/72A23L13/428A23L13/43A23L5/27A23B4/20A23V2002/00A23V2200/02A23V2200/10A23V2200/15A23V2200/16A23V2250/21Y02A40/90
Inventor 倪伟超金龙黄彩虹郑洁高甜曹珊珊
Owner CHACHA FOOD CO LTD
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