Gravy production method for processing meat product

Abstract

A food processing technology, especially a method of preparing bittern for processing meat product. The spice contains aniseed, cassia, clove, liquorices and so on;. The method could greatly reduce the cost of bittern.

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...

Examples

Embodiment Construction

[0006] The preparation method of brine of the present invention is illustrated below by a specific example. The steps of this method are:

[0007] Carry out the preparation of spices. The raw material components and weight percentages of the spice are: star anise 3.15, cinnamon 2.95, clove 1.18, grass nut 1.57, tangerine peel 1.77, pepper 1.97, bay leaf 2.76, licorice 1.18, Luo Han Guo 2.36, cumin 2.76, white peppercorns 6.50, Turnipseed 2.76, Kaempfer 3.74, Galangal 59.05, Meat Kou 3.54, Lemongrass 1.38, Bai Kou 1.38. Weigh the above raw materials according to this formula, which are: 40g star anise, 37.5g cinnamon, 15g clove, 20g grass nut, 22.5g tangerine peel, 25g pepper, 35g bay leaf, 15g licorice, 30g Luo Han Guo, 35g fennel, white peppercorns 82.5g, 35g of turnip seeds, 47.5g of kaempferia, 750g of galangal, 45g of meat, 17.5g of fragrant hair, 17.5g of white ko, 1270g in total. Soak these spices in clear water for 30 minutes, then fish out and filter out the water f...

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...

Examples

Embodiment Construction

[0006] The preparation method of brine of the present invention is illustrated below by a specific example. The steps of this method are:

[0007] Carry out the preparation of spices. The raw material components and weight percentages of the spice are: star anise 3.15, cinnamon 2.95, clove 1.18, grass nut 1.57, tangerine peel 1.77, pepper 1.97, bay leaf 2.76, licorice 1.18, Luo Han Guo 2.36, cumin 2.76, white peppercorns 6.50, Turnipseed 2.76, Kaempfer 3.74, Galangal 59.05, Meat Kou 3.54, Lemongrass 1.38, Bai Kou 1.38. Weigh the above raw materials according to this formula, which are: 40g star anise, 37.5g cinnamon, 15g clove, 20g grass nut, 22.5g tangerine peel, 25g pepper, 35g bay leaf, 15g licorice, 30g Luo Han Guo, 35g fennel, white peppercorns 82.5g, 35g of turnip seeds, 47.5g of kaempferia, 750g of galangal, 45g of meat, 17.5g of fragrant hair, 17.5g of white ko, 1270g in total. Soak these spices in clear water for 30 minutes, then fish out and filter out the water f...