Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of processing method of stewed 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 containing natural extracts, etc., can solve the problem of reduced taste, unfavorable health of consumers, and influence on product flavor and other issues, to achieve the effect of ensuring efficiency and effectiveness, superior anti-oxidation, and broad-spectrum antibacterial and anti-oxidative effects

Active Publication Date: 2022-04-08
CHACHA FOOD CO LTD +1
View PDF6 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of processing method of stewed meat
  • A kind of processing method of stewed meat
  • A kind of processing method of stewed meat

Examples

Experimental program
Comparison scheme
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,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a processing method of stewed meat, which belongs to the technical field of food processing. The disclosed method comprises the following steps, making a pickling liquid: crushing spices, extracting them with water, adding them to cooking wine and mixing them; making marinated meat: marinating meat raw materials with the pickling liquid, adding water and heating; making marinated meat: mixing After the marinated raw materials are heated, add the marinade liquid; after the marinated meat is marinated, pour hot oil; to make the marinated meat: add lutein ester to the marinated meat and fry. Aiming at the technical problems that the flavor and taste of the product are affected by the high temperature sterilization or the addition of preservatives used in the prior art for the preservation of stewed meat, the nutritional value of the stewed meat is lost, and long-term consumption of products containing preservatives is not conducive to health , a processing method of stewed meat according to the present application does not require high-temperature sterilization and no preservatives are added. The prepared stewed meat has a bright and beautiful appearance, little loss of nutritional value, stable and rich flavor and taste of the product, and the shelf life is the same as that of adding preservatives. The shelf life of the products is basically the same.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com