Hotpot-flavored conditioning convenient meat product and processing method thereof

A processing method and technology of meat products, applied in the field of meat products, can solve problems such as inconvenience and red oil sticking

Pending Publication Date: 2021-07-30
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main body of hot pot ingredients is oil-immersed type, and hot pot flavors are mainly dissolved in fat or oil, so the surface of the product is often covered with red oil, and some consumers do not like greasy and heavy products, and they are red when opened as a convenience food. The oil sticks to the hands, which is very inconvenient

Method used

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  • Hotpot-flavored conditioning convenient meat product and processing method thereof
  • Hotpot-flavored conditioning convenient meat product and processing method thereof
  • Hotpot-flavored conditioning convenient meat product and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Such as figure 1 Shown, a kind of conditioning instant meat product of chafing dish flavor, described conditioning instant meat product is made through the following steps:

[0042] S1: prepare hot pot soup;

[0043] S2: separating the hot pot soup to obtain red oil soup and clear soup;

[0044] S3: stew the meat pieces in the clear soup;

[0045] S4: The stewed meat piece is steamed and smoked with the red oil soup to obtain the prepared instant meat product.

[0046] The meat piece is pork.

[0047] A method for processing hot pot-flavored instant meat products, comprising the following steps:

[0048] S1: prepare hot pot soup;

[0049] S101: making butter, bean paste, rapeseed oil, dried chili, Chinese prickly ash, sprouts, fermented glutinous rice, tempeh, pickled pepper, white wine, and spices into a hot pot base by conventional preparation methods;

[0050] The spices include cumin, amomum, star anise, thyme, cinnamon, tangerine peel, old buckle, licorice an...

Embodiment 2

[0068] Such as figure 1 Shown, a kind of conditioning instant meat product of chafing dish flavor, described conditioning instant meat product is made through the following steps:

[0069] S1: prepare hot pot soup;

[0070] S2: separating the hot pot soup to obtain red oil soup and clear soup;

[0071] S3: stew the meat pieces in the clear soup;

[0072] S4: The stewed meat piece is steamed and smoked with the red oil soup to obtain the prepared instant meat product.

[0073] The meat piece is beef.

[0074] A method for processing hot pot-flavored instant meat products, comprising the following steps:

[0075] S1: prepare hot pot soup;

[0076]S101: making butter, bean paste, rapeseed oil, dried chili, Chinese prickly ash, sprouts, fermented glutinous rice, tempeh, pickled pepper, white wine, and spices into a hot pot base by conventional preparation methods;

[0077] The spices include cumin, amomum, star anise, thyme, cinnamon, tangerine peel, old buckle, licorice and...

Embodiment 3

[0095] Such as Figure 1 to Figure 2 Shown, a kind of conditioning instant meat product of chafing dish flavor, described conditioning instant meat product is made through the following steps:

[0096] S1: prepare hot pot soup;

[0097] S2: separating the hot pot soup to obtain red oil soup and clear soup;

[0098] S3: stew the meat pieces in the clear soup;

[0099] S4: The stewed meat piece is steamed and smoked with the red oil soup to obtain the prepared instant meat product.

[0100] The meat piece is poultry meat such as chicken, duck, goose or rabbit meat.

[0101] A method for processing hot pot-flavored instant meat products, comprising the following steps:

[0102] S1: prepare hot pot soup;

[0103] S101: making butter, bean paste, rapeseed oil, dried chili, Chinese prickly ash, sprouts, fermented glutinous rice, tempeh, pickled pepper, white wine, and spices into a hot pot base by conventional preparation methods;

[0104] The spices include cumin, amomum, sta...

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Abstract

The invention discloses a hotpot-flavored conditioning convenient meat product and a processing method thereof, and the conditioning convenient meat product is prepared by the following steps: pickling livestock and poultry meat, stewing the pickled livestock and poultry meat in a stewing soup without red oil at the lower layer of a hotpot soup base, then placing the stewed livestock and poultry meat on a steaming and smoking rack, steaming and smoking the stewed livestock and poultry meat with the residual stewed soup and the stewing soup containing the red oil at the upper layer of the hotpot soup base, thus flavor substances evaporated during steaming and smoking of the hotpot soup base gradually permeate into the meat blocks, and the product is crisp in texture and has a strong hotpot flavor. The production raw materials of the product can be pork, mutton, beef, poultry meat or rabbit meat, the product type can be instant jerky or sauced meat which is eaten together with rice or bread, the produced product is crisp in taste, has rich hotpot flavor and is not greasy, and red oil cannot be adhered to hands when the instant food is eaten by hands after a bag is opened.

Description

technical field [0001] The invention relates to the field of meat products, in particular to a hot pot-flavored instant meat product and a processing method thereof. Background technique [0002] Hot pot is the most popular in Southwest China. Foods with hot pot flavor, such as hot pot-flavored braised pork, jerky, potato chips and other leisure and convenience foods, are also popular in the market. The conventional processing method of meat products such as jerky and stewed meat with hot pot flavor is to add the prepared hot pot ingredients to the stewed soup during the product processing, so that the hot pot flavor can penetrate into the meat. However, the main body of hot pot ingredients is oil-immersed type, and hot pot flavors are mainly dissolved in fat or oil, so the surface of the product is often covered with red oil, and some consumers do not like greasy and heavy products, and they are red when opened as a convenience food. The oil sticks to the hands, which is v...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/50A23L17/10A23L5/10A23L13/40A23B4/052
CPCA23L13/10A23L13/50A23L17/10A23L5/13A23L5/10A23L13/428A23B4/052
Inventor 王卫白婷陈林赵志平张崟刘文龙
Owner CHENGDU UNIV
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