Gravy production method for processing meat product
Patent Information
- Authority / Receiving Office
- CN ยท China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ้ๅ จ่ฑ
- Publication Date
- 2004-03-31
- Estimated Expiration
- Not applicable ยท inactive patent
Abstract
Description
Technical field:
[0001] The invention relates to food processing technology, in particular to a brine preparation method for processed meat products. Background technique:
[0002] During the processing of meat products, marinating with brine is an essential process step, and brine is the key to determine the color, aroma and taste of finished meat products. Although the taste of traditional brine is acceptable, the color of the finished brine is relatively thick due to the high content of components that add color to the finished brine in the raw material composition of the spices, thereby causing the color of the stewed meat products to be too dark. Simultaneously, the raw material composition of this spice also contains the raw material component with higher cost, also causes the cost of finished brine to be too high, and then has improved the sales price of finished meat product, has influenced market purchasing power. Invention content:
[0003] The purpose of the pr...