Processing method for improving corrosion resistance of pot stewed meat products

Abstract

The invention relates to a processing method for improving corrosion resistance of pot stewed meat products. The processing method comprises the following steps: unfreezing raw materials, selecting meat materials, stewing or marinating, cooking at a high temperature, cooling, checking, acquiring end products, and the like. In the step of cooking at a high temperature, lysozyme as a preservative and the meat materials are put into a pot, wherein the mass ratio of lysozyme to meat materials is 1:5000. The processing method for improving corrosion resistance of pot stewed meat products is capableof effectively prolonging the shelf life; the lysozyme as a natural protein is capable of acting in stomach and intestine for absorbing nutrients, is nontoxic to human body, will not remain in body,has an excellent insurance effect and meanwhile will not damage the original flavor and taste of the products and has an excellent effect of enhancing taste; the processed pot stewed meat products arerich in nutrition, taste tender and smooth and have an ideal technical effect.

Description

Technical field

[0001] The invention relates to a processing method for improving the antisepticity of sauced stewed meat products. Background technique

[0002] With the rapid development of society and economy, people’s life rhythm is accelerating, and cooked food products are becoming more and more popular among people, especially marinated meat products, which can be eaten after unpacking, and they taste good and have certain nutritional value. However, the stewed meat products are very susceptible to microbial attack during the preservation process to cause spoilage. Therefore, the use of preservatives to mimic microorganisms and delay spoilage is one of the important technologies for food preservation; in traditional processing methods, in order to make the product The shelf life of the meat is prolonged, and chemical food preservatives, such as sodium nitrite, are added during the high-temperature cooking of the raw meat. Its characteristics are that it can be colored, pre...

Examples

Embodiment Construction

[0007] The processing method for improving the anticorrosiveness of sauced meat products proposed in the present invention first thawed the raw materials and then selected the meat, and then the selected meat was sauced or marinated, and then cooked at a high temperature. In the high-temperature cooking step, follow With a mass ratio of 1:5000, the lysozyme and the meat are added to the pot for preservation and preservation, and the meat is cooled and inspected after being boiled at a high temperature. The finished product is qualified as the inspection; in this example, the high temperature The temperature of the cooking step is controlled between 80-100°C, and the time is controlled between 2.5-3.5 hours. This kind of processing method for making sauced stewed meat products can more than double the product shelf life, and uses lysozyme as a preservative and preservative, which is natural, non-toxic and harmless, and has better insurance effects, while reducing heat sterilizati...

Technical field

[0001] The invention relates to a processing method for improving the antisepticity of sauced stewed meat products. Background technique

[0002] With the rapid development of society and economy, people’s life rhythm is accelerating, and cooked food products are becoming more and more popular among people, especially marinated meat products, which can be eaten after unpacking, and they taste good and have certain nutritional value. However, the stewed meat products are very susceptible to microbial attack during the preservation process to cause spoilage. Therefore, the use of preservatives to mimic microorganisms and delay spoilage is one of the important technologies for food preservation; in traditional processing methods, in order to make the product The shelf life of the meat is prolonged, and chemical food preservatives, such as sodium nitrite, are added during the high-temperature cooking of the raw meat. Its characteristics are that it can be colored, pre...

Examples

Embodiment Construction

[0007] The processing method for improving the anticorrosiveness of sauced meat products proposed in the present invention first thawed the raw materials and then selected the meat, and then the selected meat was sauced or marinated, and then cooked at a high temperature. In the high-temperature cooking step, follow With a mass ratio of 1:5000, the lysozyme and the meat are added to the pot for preservation and preservation, and the meat is cooled and inspected after being boiled at a high temperature. The finished product is qualified as the inspection; in this example, the high temperature The temperature of the cooking step is controlled between 80-100°C, and the time is controlled between 2.5-3.5 hours. This kind of processing method for making sauced stewed meat products can more than double the product shelf life, and uses lysozyme as a preservative and preservative, which is natural, non-toxic and harmless, and has better insurance effects, while reducing heat sterilizati...