Method for accelerating spicy taste of instant marinated grass tortoise meat

Abstract

The invention discloses a method for accelerating the spicy taste of instant marinated grass tortoise meat. The method comprises the following steps: concentrating, purifying, preparing nano-emulsion, marinating grass tortoise meat, smearing the nano-emulsion on the grass tortoise meat, performing vacuum heating, performing subsequent treatment and the like. According to the present invention, with the method for accelerating the flavoring of the characteristic spicy taste, the problems of floating of the spicy taste on the meat surface during the grass turtle meat marinating process, non-uniform spicy taste distribution and the like are solved, the grass turtle meat marinating time is significantly shortened, the grass turtle meat is endowed with the spicy taste with different characteristics, and the like; not only is the production cost of the marinated grass turtle meat saved, but also the product types of the marinated grass turtle meat are enriched.

Description

technical field [0001] The invention relates to the technical field of marinated meat products processing, in particular to a method for accelerating the characteristic spicy taste of ready-to-eat marinated tortoise meat. Background technique [0002] The tortoise, also known as the Chinese tortoise, is a kind of turtle under the genus Pseudomonas. The tortoise has always been considered by the Chinese as an excellent food for nourishment and disease prevention. "Xiaoya · June" once mentioned that "drinking your friends, turtles and carp." All have spirit and longevity. The head of the tortoise is often hidden in the abdomen, which can connect the Ren meridian, so the armor is taken to nourish the heart, kidney, and blood, all to nourish yin." Modern research has found that the crude protein content in the dry matter of cooked tortoise meat is as high as 81.1%, and the amino acid types are not less than 17; It accounts for 93.44%, and contains trace amounts of odd-numbered...

AI Technical Summary

Problems solved by technology

The study found that when the traditional marinating method is used to process turtle meat, there are many spices, too long marinating time, many process steps, easy diffusion of fragrance, low utilization rate of spicy marinade, spicy flavor floating on the surface, and uneven distribution of spicy flavor. Disadvantages of homogeneous and marinated leftovers

Using traditional marinating technology to taste the tortoise meat significantly limits the production cycle and production cost of marinated tortoise meat