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...

AI Technical Summary

Problems solved by technology

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, which causes the color of the stewed meat products to be too dark.

At the same time, the raw material composition of the spice also contains high-cost raw material components, which also leads to the high cost of the finished brine, which in turn increases the sales price of the finished meat products and affects the purchasing power of the market