Marinated meat product and making process thereof

Abstract

The present invention relates to a marinated food and a processing technology thereof, pig heads, pig feet, pig tails and pig viscera are used as raw materials, seasonings are added for processing, the processing process comprises the following steps: S1, raw materials of meat products to be marinated are washed, and redundant fat in the pig viscera is removed; the method comprises the following steps: S1, cleaning meat product raw materials, S2, putting the cleaned meat product raw materials into cooking equipment, adding cold water, and blanching the meat product raw materials, S3, taking out the blanched meat product raw materials, cleaning, re-putting the cleaned meat product raw materials into the cooking equipment, then adding clear water, and heating, S4, adding seasonings into the cooking equipment, boiling the water with big fire, and cooling to room temperature. And heating for 30-40 minutes by big fire, then continuously heating for 15-30 minutes by medium fire, finally stopping heating, keeping the raw materials of the meat product in the soup, and continuously braising for 20-30 minutes to obtain a finished product.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a pork product and a processing and production method thereof. Background Art

[0002] Stewing is a traditional food processing method in my country, and stewed products are traditional Chinese food. Its main characteristics are that the finished products are cooked and can be eaten directly, with rich taste and unique flavor. Stewed food is not a single cooking method, but a combination of cooking (heating) and seasoning. Its characteristics are very obvious, with convenient materials, rich or frugal; palatable texture, rich taste; pleasant aroma, moist but not greasy, etc. Stewed food is easy to carry and easy to store; it also increases appetite and is rich in nutrition.

[0003] The head, hoof, tail, and internal organs of pork are common ingredients in braised foods. They are generally popular among consumers because of the different meat textures and tastes of each part. However, the above ingredients themselves have a more obvious odor, which is what people call the smell of internal organs. During the processing, more seasonings need to be added to cover and adjust them. Therefore, the choice of seasoning is an important factor in whether the braised food is delicious. The unique "freshness" of seafood is an effective means to solve the above problems as a unique flavor. For example, oyster sauce is a commonly used seasoning in braised food processing, which can remove the fishy smell and increase the freshness to a certain extent. However, the umami flavor of different seafood is different. Even if they are all shellfish in seafood, the taste of different categories such as oysters, clams, and mussels is also quite different, and the effect of removing the fishy smell and increasing the freshness will also produce great differences.

[0004] In addition, the color of braised food is also an important factor affecting the popularity of food. The commonly used coloring method is to use dark soy sauce, but the coloring effect of dark soy sauce is darker and the visual effect is not good. Therefore, stir-fried sugar color is also a commonly used coloring method. Although it has a certain effect of brightening and reddening, the color type is similar to dark soy sauce. What's more, some unscrupulous merchants even use chemicals to color braised food, which may even endanger the health of consumers. Summary of the invention

[0005] The details of one or more embodiments of the invention are set forth in the description to make other features, objects, and advantages of the application more readily apparent.

[0006] The present invention provides a braised meat product. The raw materials of the meat product include one or more of pig feet, pig heads, pig tails, and pig offal. Taking 15 kg of the braised meat product as a benchmark, the required seasonings include:

[0007] 3-4 green onions, by weight

[0008] 3-4 heads of garlic,

[0009] 10-15 slices of ginger,

[0010] 3-6 grams of star anise,

[0011] 10-20 grams of peppercorns,

[0012] 4-6 bay leaves,

[0013] 3-6 pieces of Angelica dahurica,

[0014] 10-20 red dates,

[0015] 30-40 cardamom seeds,

[0016] 4-6 grass fruits,

[0017] 4-6 pieces of dried tangerine peel,

[0018] 1 piece of sugar cane,

[0019] 8-10 pieces of dried hawthorn slices,

[0020] 300-350ml cooking wine,

[0021] Beer 1200-1500ml,

[0022] 30-50ml of strong liquor,

[0023] 150-200ml light soy sauce,

[0024] Weidamai soy sauce 800-1000ml,

[0025] 40-50ml dark soy sauce,

[0026] 300-500 grams of salt,

[0027] 1-3 grams of saffron,

[0028] 10-30 grams of clam oil.

[0029] In some implementation cases, the clam oil is made from clams cultured in the Hongdao area of ​​Qingdao as raw materials, and the broth of boiled clams is boiled and concentrated to produce the broth extract.

[0030] In some implementation cases, the pork offal includes one or more of pig heart, pig liver, pig lung, and pig intestine.

[0031] The production process of the above-mentioned braised meat product comprises the following steps:

[0032] The following steps are involved:

[0033] S1, cleaning the raw materials of the meat products to be marinated and removing excess fat from the pig viscera;

[0034] S2, put the cleaned meat raw materials into the cooking equipment, add cold water, and blanch the meat raw materials.

[0035] S3, peel the whole sugar cane and cut it into 5-6 sections, place it on the bottom of the cooking device, take out the blanched meat raw materials, wash them, put them back into the cooking device, then add clean water and start heating,

[0036] S4, add seasonings to the cooking equipment, boil the water over high heat, keep heating over high heat for 30-40 minutes, then switch to medium heat and continue heating for 15-30 minutes, finally stop heating, keep the meat raw materials in the soup and continue to simmer for 20-30 minutes to obtain the finished product.

[0037] In some implementation cases, the process for producing clam oil comprises the following steps:

[0038] s1, put the clams in salt water to make them spit out the mucus and sand inside.

[0039] s2, put the clams into the cooking device, add water and steam to obtain clam soup,

[0040] s3, continue to heat the clam soup and keep it boiling, so that the water in the soup evaporates continuously.

[0041] s4, when the water in the soup gradually evaporates and the soup becomes reddish brown and viscous, the required clam oil is obtained.

[0042] In some implementation cases, the raw materials of the meat product include pork liver, which is taken out after being heated over high heat for 15-20 minutes.

[0043] In some implementation cases, after heating on high heat for 20-30 minutes, one or more of white radish or fried bean products are added to the cooking device.

[0044] Compared with the prior art, the present invention has the following beneficial effects:

[0045] 1. Clam oil, as a unique seasoning in the coastal areas of Shandong, has the same freshness-enhancing effect as oyster sauce, and also has a unique flavor. It can better cover the odor of internal organs in braised foods and make the food taste richer. Moreover, by adjusting the cooking time of clam oil, its taste can be further changed. For example, increasing the cooking time of clam oil can give it a certain caramel flavor, which further changes the taste of braised foods.

[0046] 2. Saffron added to the seasoning is a natural ingredient that has high nutritional and medicinal value and has its own unique flavor. More importantly, during the marinating process, saffron will make the color of the marinade tend to orange-red, making the processed marinated products have a more attractive color.

[0047] 3. During the cooking process, adding white radish and fried bean products can absorb the oil in the soup and neutralize the taste of internal organs, thereby relieving greasiness and enhancing the flavor.

[0048] 4. The cooking method proposed in the present invention uses a full set of offal of a whole pig as the cooking raw materials, and adopts a processing method in which all the ingredients are processed and matured simultaneously in one pot. It is very suitable for application scenarios such as markets and restaurants where ingredients are collected and processed on-site. Combined with appropriate dining equipment and dining environment, it has great uniqueness and novelty and is highly attractive to consumers. DETAILED DESCRIPTION

[0049] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is described and illustrated in conjunction with the embodiments below. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. Based on the embodiments provided by the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention.

[0050] The embodiment of the present invention provides a braised meat product. The raw materials of the meat product include one or more of pig feet, pig heads, pig tails, and pig offal. Taking 15 kg of braised meat product as a benchmark, the required seasonings include:

[0051] 3-4 green onions,

[0052] 3-4 heads of garlic,

[0053] 10-15 slices of ginger,

[0054] 3-6 grams of star anise,

[0055] 10-20 grams of peppercorns,

[0056] 4-6 bay leaves,

[0057] 3-6 pieces of Angelica dahurica,

[0058] 10-20 red dates,

[0059] 30-40 cardamom seeds,

[0060] 4-6 grass fruits,

[0061] 4-6 pieces of dried tangerine peel,

[0062] 1 piece of sugar cane,

[0063] 8-10 pieces of dried hawthorn slices,

[0064] 300-350ml cooking wine,

[0065] Beer 1200-1500ml,

[0066] 30-50ml of strong liquor,

[0067] 150-200ml light soy sauce,

[0068] Weidamai soy sauce 800-1000ml,

[0069] 40-50ml dark soy sauce,

[0070] 300-500 grams of salt,

[0071] 1-3 grams of saffron,

[0072] 10-30 grams of clam oil.

[0073] In some implementation cases, the clam oil is made from clams cultured in the Hongdao area of ​​Qingdao as raw materials, and the broth of boiled clams is boiled and concentrated to produce the broth extract.

[0074] In some implementation cases, the pork offal includes one or more of pig heart, pig liver, pig lung, and pig intestine.

[0075] The production process of the above-mentioned braised meat product comprises the following steps:

[0076] S1. Clean the raw materials of meat products to be marinated and remove excess fat from pig viscera, especially the excess fat attached to the inner wall of pig intestines.

[0077] S2. Put the cleaned meat raw materials into the cooking equipment, add cold water, and blanch the meat raw materials. The blanching time shall not exceed 10 minutes. During the blanching process, pay attention to remove the blood foam and other impurities. You can also add appropriate amount of seasonings such as green onion and ginger to remove the fishy smell.

[0078] S3, peel the whole sugar cane and cut it into 5-6 sections, place it on the bottom of the cooking equipment, take out the blanched meat raw materials and wash them, put them back into the cooking equipment, then add water and start heating. The cooking equipment is a bowl-shaped iron pot with a pot diameter of 80-100CM and a pot depth of 30-40CM, placed on a stove of matching size and cooked with firewood. The above cooking equipment can ensure more uniform heating, and the maturity time and degree of maturity of different raw materials are the same, avoiding large differences in taste and texture.

[0079] S4, add seasonings to the cooking equipment, boil water over high heat, keep heating over high heat for 30-40 minutes, then switch to medium heat and continue heating for 15-30 minutes, finally stop heating, keep the meat raw materials in the soup and continue stewing for 20-30 minutes to obtain the finished product. The adjustment of high and medium heat is adjusted according to the amount of firewood added and the degree of burning. When heating over high heat, add 10-15 pieces of firewood with a length of 20-30cm and a diameter of 5-8cm, and burn them fully; when heating over medium heat, reduce the amount of firewood by half.

[0080] In some implementation cases, the process for producing clam oil comprises the following steps:

[0081] s1, place 10-20kg of clams in salt water to allow the clams to spit out the mucus and sand inside.

[0082] s2, put the clams into a pot, add 30kg-40kg of water and steam until the clams are fully mature, remove the clams and obtain clam soup.

[0083] s3, continue to heat the clam soup and keep it on medium-low heat to keep the soup boiling and the water in the soup evaporates continuously.

[0084] s4, wait until the water in the soup gradually evaporates, the soup becomes reddish brown and viscous, and when the clam soup is concentrated to 100-200 ml, the desired clam oil is obtained.

[0085] In some implementation cases, the raw material of the meat product includes pig liver, which is taken out after being heated over high heat for 15-20 minutes. Due to its meat characteristics and structure, if the pig liver is stewed for a long time, it will cause protein loss and produce a large number of pores, which will have negative changes in both taste and properties, so it needs to be taken out in time during the cooking process.

[0086] In some implementation cases, after heating on high heat for 20-30 minutes, one or more of white radish or fried bean products are added to the cooking equipment. White radish has the characteristics of freshness and sweetness, and its own taste can be well neutralized with the seasonings in the stewed soup and the taste of the raw materials of the meat products, which has a significant effect of removing fishy smell and increasing sweetness. And the fried bean products can absorb the oil in the soup well and increase the aroma of the soup due to their porous structure. In addition, white radish and bean products can be sold as a barrel of by-products of stewed food, and the stewed soup can also be used as a soup base for processing and production of other foods.

[0087] The raw materials involved in this patent application can be ingredients commonly purchased in the market. Ingredients such as onions, ginger, garlic, bay leaves, and angelica that do not specify specific weights can all be common ingredients that can be purchased in the market. The fluctuation of specific weights does not affect the implementation effect of this solution.

[0088] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0089] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A braised meat product, wherein the raw materials of the meat product include one or more of pig feet, pig heads, pig tails, and pig offal, characterized in that: Based on the marinating of 15 kg of meat products, the required seasonings include: 3-4 green onions, 3-4 heads of garlic, 10-15 slices of ginger, 3-6 grams of star anise, 10-20 grams of peppercorns, 4-6 bay leaves, 3-6 pieces of Angelica dahurica, 10-20 red dates, 30-40 cardamom seeds, 4-6 grass fruits, 4-6 pieces of dried tangerine peel, 1 piece of sugar cane, 8-10 pieces of dried hawthorn slices, 300-350ml cooking wine, Beer 1200-1500ml, 30-50ml of strong liquor, 150-200ml light soy sauce, Weidamai soy sauce 800-1000ml, 40-50ml dark soy sauce, 300-500 grams of salt, 1-3 grams of saffron, 10-30 grams of clam oil.

2. The braised meat product according to claim 1, characterized in that: The clam oil is a concentrated extract prepared from clam soup.

3. The braised meat product according to claim 1, characterized in that: The pork offal includes one or more of pig heart, pig liver, pig lung and pig intestine.

4. The process for producing the braised meat product according to claim 1, characterized in that: The following steps are involved: S1, cleaning the raw materials of the meat products to be marinated and removing excess fat from the pig viscera; S2, put the cleaned meat raw materials into the cooking equipment, add cold water, and blanch the meat raw materials. S3, peel the whole sugar cane and cut it into 5-6 sections, place it on the bottom of the cooking device, take out the blanched meat raw materials, wash them, put them back into the cooking device, then add clean water and start heating, S4, add seasonings to the cooking equipment, boil the water over high heat, keep heating over high heat for 30-40 minutes, then switch to medium heat and continue heating for 15-30 minutes, finally stop heating, keep the meat raw materials in the soup and continue to simmer for 20-30 minutes to obtain the finished product.

5. The process for producing the braised meat product according to claim 1, characterized in that: The production process of the clam oil comprises the following steps: s1, put the clams in salt water to make them spit out the mucus and sand inside. s2, put the clams into the cooking device, add water and steam to obtain clam soup, s3, continue to heat the clam soup and keep it boiling, so that the water in the soup evaporates continuously. s4, when the water in the soup gradually evaporates and the soup becomes reddish brown and viscous, the required clam oil is obtained.

6. The process for producing the braised meat product according to claim 1, characterized in that: The raw materials of the meat product include pig liver, which is heated on a high fire for 15-20 minutes and then taken out.

7. The process for producing the braised meat product according to claim 1, characterized in that: After heating over high heat for 20-30 minutes, add one or more of white radish or fried bean products to the cooking device.