Preparation method of meat product with multilayer structure

Abstract

The invention discloses a preparation method of a meat product with a multilayer structure. According to the method, fresh pork hind leg lean meat and streaky pork are used as main materials; in addition, a meat granule pickling material, a basic meat paste seasoning powder material, a multi-color layering additive and a carrageenan solution forming auxiliary agent are prepared. Cutting the two main materials into slices, flapping, taking out part of flapped lean meat slices, adding the meat granule pickling material, and uniformly mixing to obtain large meat granules; cooling the remaining meat slices and clear water, and mincing into basic meat paste after cooling; equally dividing the obtained basic meat paste, and respectively adding layering additives with various colors into each equal part of the basic meat paste to prepare meat paste with various colors; the carrageenan solution is smeared on the inner wall of a mold, then the meat paste of various colors is sequentially put into the mold, the carrageenan solution is smeared between the meat paste of different colors, and an obtained whole meat blank is pressed and formed; and finally performing cooking and post-treatment to obtain a finished product of the meat product with the multi-layer structure. According to the invention, the technology upgrade from a traditional homogenized product to a product with a predetermined multi-layer structure is realized.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for preparing multi-layered meat products. Background Technology

[0002] Meat products, especially reconstituted meat products that have undergone emulsification, chopping, seasoning, and final shaping and cooking (such as classic luncheon meat, meatloaf, and various sausages), have a huge global consumer market due to their stable flavor, convenient storage, and quick consumption. The core of the traditional production process for these products lies in thoroughly emulsifying and mixing the meat raw materials with auxiliary materials to form a homogeneous meat paste matrix, which is then subjected to heat processing such as canning, sausage filling, or molding before being cooked or sterilized.

[0003] In existing technologies, to improve the quality and flavor of such reconstituted meat products, technological research and development in the industry mainly focuses on the following aspects:

[0004] (1) Single texture and flavor products: This is the most common form, such as traditional original flavor luncheon meat. The entire product cross-section presents a highly uniform state in terms of color, flavor and texture, with a simple structure and lack of variation.

[0005] (2) Adding particulate matter to improve texture: In order to alleviate the problem of the product being too soft, some technologies will mix visible particulate matter such as corn kernels, peas, carrot cubes or water chestnut cubes into the emulsified meat paste. However, this improvement is just a simple physical addition and does not change the homogeneous structure of the meat paste matrix itself. The flavor of the particulate matter is often separated from the base meat paste.

[0006] (3) Local adjustment of color or flavor: Some technologies attempt to create products with specific flavors or colors by adding seasonings or pigments, such as adding red yeast rice to make "ham-flavored red luncheon meat" or adding spinach juice to make "green children's meat cake". However, most of these solutions aim to obtain a single, overall color or flavor, or simply mix to form random patterns such as marble, lacking systematic and purposeful hierarchical design and control of the product's internal structure.

[0007] While existing technologies represent traditional wisdom and partial improvements in this field, they have all failed to overcome a fundamental technical bottleneck: the homogenization and chaotic state of the internal structure of reconstituted meat products. Specifically, the shortcomings of existing technologies for reconstituted meat products are mainly reflected in the following aspects:

[0008] (1) Lack of visual appeal and serious product homogenization: Whether it is homogenized minced meat or products with added particles, the internal structure is still a chaotic whole on a macroscopic level, and it cannot provide a visually appealing and impactful image after being cut open. This makes the products lack unique visual recognition in the market and makes it difficult to attract modern consumers who pursue trends and value appearance.

[0009] (2) The flavor system is monotonous or mixed, lacking a sense of design layering:

[0010] ① Products with a single flavor are easy to bore consumers.

[0011] ② Adding granular products results in poor flavor integration between the granules and the minced meat base, creating a disjointed experience.

[0012] ③ Existing technologies cannot enable consumers to experience multiple independent, coordinated, and sequentially presented preset flavors while chewing in a single product.

[0013] (3) The color source is not natural or the color retention is poor:

[0014] ① Existing technologies that involve color changes mostly rely on artificial synthetic pigments, which do not meet modern consumers' pursuit of clean labels and healthy eating.

[0015] ②Even when using natural plant powders (such as spinach powder), the color often becomes dull and yellow (such as green turning yellow) due to oxidation, browning, or thermal decomposition during processing.

[0016] (4) The texture is not rich enough and the innovation of texture is insufficient: The texture of traditional products is mainly delicate emulsification. Even if particles are added, the overall texture is still limited. Existing technology fails to carry out modular texture design from the pretreatment stage of raw materials (for example, integrating delicate minced meat, chewy meat particles and crisp vegetable and fruit pieces at the same time), thus failing to create a three-dimensional and rich texture experience.

[0017] (5) Lack of core technology to achieve stable multi-layer structure: This is the most critical defect. If existing technology simply stacks different meat pastes, during subsequent heat processing, due to the migration of moisture and oil and the fluidity of the meat paste itself, the layers will inevitably permeate and blend with each other, making it impossible to form and maintain clear and stable layer boundaries. This has kept the concept of "multi-layer meat products" at the conceptual level for a long time, making it difficult to achieve stable industrial production.

[0018] In summary, there is an urgent need in this field for an innovative technology that can fundamentally overcome the limitations of homogenized structures in reconstituted meat products. This innovative technology would not only systematically solve the problems of natural color stability, flavor layering, and texture diversification, but more importantly, it must overcome the core technical challenge of maintaining the stability of multi-layered structures during processing, thereby developing next-generation meat products with entirely new multi-sensory experiences. Summary of the Invention

[0019] The technical problem this invention aims to solve is as follows: Based on the long-standing bottleneck of homogenization and chaotic structure in the overall structure of existing reconstituted meat products (such as luncheon meat and meatloaf), this invention provides a method for preparing multi-layered meat products to fundamentally overcome the limitations of homogenized structures in reconstituted meat products. This invention creatively combines meat layers of different colors, flavors, and textures in a structured manner, and through key interlayer stabilization technologies, achieves a technological upgrade from traditional homogenized products to products with a predetermined multi-layered structure.

[0020] To solve the above problems, the technical solution adopted by the present invention is as follows:

[0021] This invention provides a method for preparing a multi-layered meat product, the method comprising the following steps:

[0022] (1) Preparation of raw materials:

[0023] ①The main ingredients are fresh lean pork hind leg meat and pork belly;

[0024] ② Prepare a meat marinade by mixing salt, sugar, cornstarch, and water;

[0025] ③ A basic meat seasoning powder is prepared by mixing white sugar, salt, monosodium glutamate, corn starch, black pepper powder, garlic powder, curry powder, ginger powder, and thirteen spices;

[0026] ④ Formulation of additives for layered characteristics:

[0027] A red layer additive was prepared using beetroot powder, white wine, and compound phosphates.

[0028] A green layer additive is formulated with spinach powder, baking soda, diced water chestnuts, and compound phosphates.

[0029] A yellow layer additive was prepared using curry powder, coconut milk, and compound phosphates.

[0030] A blue layer additive was formulated using butterfly pea pollen, fish sauce, bonito flakes, and compound phosphates.

[0031] A purple layer additive is made from purple sweet potato powder, cheese powder, and fresh lemon juice.

[0032] ⑤ A carrageenan solution is prepared by mixing carrageenan and water and used as a molding aid;

[0033] (2) Pretreatment and tenderization of raw materials:

[0034] Cut the prepared lean pork hind leg and pork belly into thin slices, and thoroughly remove the tendons and membranes from the lean meat; lay the processed meat slices flat on the cutting board, and use the back of a knife to pound all the meat slices horizontally and vertically (to mechanically break up the muscle fibers, so as to tenderize the meat and prevent the finished product from being dry).

[0035] (3) Zoning and Differentiated Marinating:

[0036] Mix 30-40% of the weight of the pounded lean meat slices with the prepared meat marinade (knead by hand until the meat slices become sticky, fully gelatinous, and all moisture is absorbed), and then mix thoroughly to obtain large meat chunks.

[0037] In addition, place the remaining pounded lean meat slices, pork belly slices, and 10-20% of the remaining meat volume of water together in the upper part of a refrigerator at 4-8℃ for cooling (cooling for 1 hour; this step is to ensure that the temperature of the minced meat is effectively controlled in the subsequent meat grinding process).

[0038] (4) Emulsification preparation of basic minced meat:

[0039] Take out the cooled pork belly slices from step (3) and put them into a meat grinder to grind them into small particles at high speed. Then add the cooled lean pork slices and continue grinding. Then add the prepared basic meat paste seasoning powder and cooled water. Start the meat grinder to emulsify at high speed until the meat paste is fully mixed and elastic, and has a sticky gel-like texture. Then add the obtained large meat particles and continue grinding (ensure that the large meat particles are evenly dispersed in the meat paste and are not over-crushed) to obtain the mixed meat paste. Stir the mixed meat paste thoroughly to remove the internal air and obtain the mixed basic meat paste.

[0040] (5) Flavor and color blending for grouping and layering:

[0041] Divide the obtained base meat paste into at least two equal parts, and add at least two of the following additives to the base meat paste: red layer additive, green layer additive, yellow layer additive, blue layer additive, and purple layer additive. Mix well to obtain at least two of the following: red meat paste, green meat paste, yellow meat paste, blue meat paste, and purple meat paste.

[0042] (6) Layered filling and shaping:

[0043] Apply the prepared molding aid evenly to the inner wall of the mold. Place the prepared minced meat of each color into the mold in the order of red, green, yellow, blue, and purple. After each layer of minced meat is laid, press it firmly and make the surface smooth. Apply a layer of molding aid evenly to the smooth surface of the layer before laying the next layer of minced meat. Repeat this operation until the second to last layer. After laying the last layer, press it firmly (no need to apply molding aid again). After all layers are filled, press the whole meat embryo into shape, forming a shape that is slightly lower in the middle and slightly higher on both sides.

[0044] (7) Cooking and post-processing:

[0045] Cover the shaped meat embryo with plastic wrap and place it in a steamer or steam oven. Steam over low heat for 35-45 minutes. After steaming, turn off the heat and let it sit for another 10-15 minutes. Remove and let it cool naturally to room temperature to obtain a multi-layered meat product.

[0046] According to the above-mentioned method for preparing multi-layered meat products, the weight ratio between fresh pork hind leg lean meat and pork belly in step (1) ① is 3 to 5:1, and the overall fat-to-lean ratio is controlled to be 1:9 to 3:7.

[0047] According to the above-mentioned method for preparing multi-layered meat products, the amount of salt, sugar, corn starch and water added in step (1) ② is 0.2-0.4%, 0.3-0.5%, 0.6-0.8% and 3-5% of the total weight of the main ingredients, respectively.

[0048] According to the above-mentioned method for preparing multi-layered meat products, the amounts of white sugar, salt, monosodium glutamate, corn starch, black pepper powder, garlic powder, curry powder, ginger powder and thirteen spices added in step (1) ③ are respectively 0.6-0.8%, 0.6-0.8%, 0.3-0.5%, 2-4%, 0.2-0.3%, 0.1-0.2%, 0.1-0.2%, 0.1-0.2% and 3-6% of the total weight of the main ingredients.

[0049] According to the above-mentioned method for preparing multi-layered meat products, the amount of beetroot powder, compound phosphate and liquor added in step (1) ④ is 0.1-0.15%, 0.2-0.3% and 7-8% of the weight of the base meat paste in this layer, respectively;

[0050] The amounts of spinach powder, baking soda, diced water chestnuts, and compound phosphate added are 0.1–0.15%, 2–3%, 2–3%, and 0.2–0.3% of the weight of the base minced meat in this layer, respectively.

[0051] The curry powder, compound phosphate, and coconut milk are added at amounts of 0.1–0.15%, 0.2–0.3%, and 7–8% of the weight of the base minced meat in this layer, respectively.

[0052] The amounts of butterfly pea flower powder, bonito flakes, compound phosphate, and fish sauce added are 0.1–0.15%, 2–4%, 0.2–0.3%, and 7–8% of the weight of the base minced meat in this layer, respectively.

[0053] The amount of purple sweet potato powder, cheese powder, and fresh lemon juice added accounts for 0.1-0.15%, 0.1-0.2%, and 7-8% of the weight of the base minced meat in this layer, respectively.

[0054] According to the above-mentioned method for preparing multi-layered meat products, the concentration of the carrageenan solution obtained in step (1) ⑤ is 3-5%.

[0055] The positive and beneficial effects of this invention are:

[0056] 1. The technical solution of this invention employs modular zoning and differentiated processing technology: This invention divides the total meat source into two functional modules for independent pretreatment: "basic emulsified minced meat" and "marinated large meat chunks." By pounding some lean meat with the back of a knife and marinating it independently, a "large meat chunk" module providing a firm chewy texture is prepared; while the remaining meat is refrigerated and temperature-controlled for refined emulsification, preparing a "basic minced meat" module providing a delicate texture. Finally, the two are combined, fundamentally constructing a rich textural hierarchy within the multi-layered meat product.

[0057] 2. The technical solution of this invention employs targeted natural pigment stabilization technology: This invention utilizes precise color-protecting strategies tailored to the chemical characteristics of different natural pigments. Specifically, it includes: using white wine in the red layer (beetroot powder) to enhance the solubility and stability of the pigment through its solvent and preservative properties; using baking soda in the green layer (spinach powder) to create a weakly alkaline environment, effectively preventing chlorophyll from undergoing demagnesiation and browning during heat processing, thus maintaining its vibrant green color; and using fresh lemon juice in the purple layer (purple sweet potato powder) to provide an acidic environment, stabilizing the color expression of anthocyanins. This technical system systematically solves the common problems of fading and discoloration when using natural pigments to produce colorful meat products.

[0058] 3. The technical solution of this invention incorporates multi-layer structure stabilization integration technology: This invention creatively solves the core technical bottleneck of interlayer penetration, flavor confusion and structural ambiguity caused by moisture and oil migration during the steaming process of multi-layer meat products by brushing an edible carrageenan solution between the most critical layers as an adhesive and isolation layer, thus ensuring that the final product has a clear and stable "multi-layer" structure.

[0059] 4. The technical solution of this invention employs a layered, directional design technique for flavor and texture: This invention designs different color layers as independent flavor and texture carriers. Based on a unified base flavor, coconut milk and curry powder (yellow layer), fish sauce and bonito flakes (blue layer), cheese powder (purple layer), etc., are added directionally to different layers to give each layer a unique flavor theme; and by adding water chestnut pieces to specific layers (such as the green layer), the texture is locally enhanced, ultimately forming a three-dimensional experience where flavor and texture unfold sequentially during chewing.

[0060] 5. The technical solution of this invention breaks through the limitation of the single visual form of recombinant meat products, and provides a new type of meat product with a predetermined, orderly and stable multi-layer structure, fundamentally changing the chaotic and single visual form inside traditional products, and endowing it with a clear artistic aesthetic and a strong visual impact for market differentiation.

[0061] 6. The technical solution of this invention solves the problem of mixing and interference in the blending of complex flavors: This invention constructs a layered and coordinated complex flavor system. By achieving independent layering in physical structure, each meat layer can carry and retain its unique flavor theme. When eating, consumers can experience multiple preset flavors presented sequentially and independently, rather than being mixed and canceled out, thus realizing the three-dimensional and sequential nature of the flavor.

[0062] 7. The technical solution of this invention overcomes the industry problem of the instability of natural pigments in the heat processing of meat products: This invention provides a systematic solution for the stabilization of natural pigments. By targeting the chemical characteristics of different pigments (such as beetroot red, chlorophyll, and anthocyanins), matching color-protecting agents (such as white wine, baking soda, and lemon juice) are precisely introduced into the corresponding meat layers to ensure that the color of each layer of the product remains bright, vibrant, and stable after steaming and braising, meeting the trend of clean labeling.

[0063] 8. The technical solution of this invention realizes the modularization and designability of meat product texture: This invention processes the meat source into functional zones (such as preparing emulsified minced meat, marinating large meat particles, and adding crisp auxiliary materials), and allocates modules of different textures to different layers, thereby integrating multiple textures such as delicate, chewy, and crisp within a single product, creating a rich and three-dimensional sensory experience that far surpasses traditional meat products.

[0064] 9. The technical solution of this invention provides a core technical solution to ensure the stability of multi-layer structures: This invention solves the core problem of interlayer penetration caused by simple stacking. By introducing interlayer bonding and isolation technology (such as brushing on an edible colloidal solution), it effectively prevents the migration of moisture, oil, and flavor substances between layers during the cooking process, ensuring clear boundaries and structural stability between the final product layers, and providing a fundamental guarantee for achieving all the above-mentioned technical effects.

[0065] In summary, this invention develops a new type of meat product with a stable multi-layered composite structure through a systematic technical solution that integrates "structural design, flavor loading, color stabilization, texture modularization, and interlayer stabilization," thereby providing a breakthrough product development idea and implementation path for the entire reconstituted meat product industry. Attached Figure Description

[0066] Figure 1 This is a schematic diagram of the cross-section of the multi-layered meat product prepared according to the present invention. Detailed Implementation

[0067] The present invention will be further illustrated below with reference to the embodiments, but this does not limit the scope of protection of the technical solution of the present invention.

[0068] Example 1:

[0069] The detailed steps of the preparation method of the multi-layered meat product of the present invention are as follows:

[0070] (1) Preparation of raw materials:

[0071] ①The main ingredients are 500g of fresh lean pork hind leg and 135g of pork belly, with the overall fat-to-lean ratio controlled at 2:8;

[0072] ② Prepare a meat marinade by mixing 2g of salt, 3g of sugar, 5g of cornstarch, and 20g of water;

[0073] ③ Prepare a basic minced meat seasoning powder by mixing 5g white sugar, 5g salt, 3g MSG, 20g corn starch, 1.5g black pepper powder, 1g garlic powder, 1g curry powder, 1g ginger powder and 30g thirteen-spice powder;

[0074] ④ Formulation of additives for layered characteristics:

[0075] A red layer additive was prepared by mixing 0.15g of beetroot powder, 10mL of white wine, and 0.3g of compound phosphate.

[0076] A green layer additive was prepared by using 0.15g of spinach powder, 3g of baking soda, 3g of diced water chestnuts, and 0.3g of compound phosphate.

[0077] A yellow layer additive was prepared by mixing 0.15g of curry powder, 10mL of coconut milk, and 0.3g of compound phosphate.

[0078] A blue layer additive was prepared using 0.15g butterfly pea pollen, 10mL fish sauce, 3g bonito flakes, and 0.3g compound phosphate.

[0079] A purple layer additive was prepared using 0.15g of purple sweet potato powder, 0.2g of cheese powder, and 10mL of fresh lemon juice.

[0080] ⑤ Prepare a carrageenan solution using 0.5g of carrageenan and 10g of water, and use it as a molding aid;

[0081] (2) Pretreatment and tenderization of raw materials:

[0082] Cut 500g of lean pork hind leg and 135g of pork belly into thin slices, and thoroughly remove the tendons and membranes from the lean meat. Lay the processed meat slices flat on the cutting board and use the back of a knife to pound all the meat slices horizontally and vertically (to mechanically break up the muscle fibers, so as to tenderize the meat and prevent the finished product from being dry).

[0083] (3) Zoning and Differentiated Marinating:

[0084] Take 150g of pounded lean meat slices and mix them thoroughly with the prepared meat marinade (knead by hand until the meat slices become sticky, fully gelatinous, and all moisture is absorbed). After thorough mixing, large meat chunks are obtained.

[0085] In addition, place the remaining pounded lean meat slices, pork belly slices and 60g of water together in the upper part of the refrigerator at 4-8℃ to cool for 1 hour (this step is to ensure that the temperature of the minced meat is effectively controlled in the subsequent meat grinding process).

[0086] (4) Emulsification preparation of basic minced meat:

[0087] Take out the cooled pork belly slices from step (3) and put them into a meat grinder to grind them into small particles at high speed. Then add the cooled lean pork slices and continue grinding. Then add the prepared basic meat paste seasoning powder and cooled water. Start the meat grinder to stir and emulsify at high speed until the meat paste is fully mixed and elastic, and has a sticky gel-like texture. Then add the prepared marinated large meat pieces and continue grinding (ensure that the large meat pieces are evenly dispersed in the meat paste and are not over-crushed) to obtain the mixed meat paste. Stir the mixed meat paste thoroughly to remove the internal air and obtain 635g of the mixed basic meat paste.

[0088] (5) Flavor and color blending for grouping and layering:

[0089] The obtained base meat paste was divided into five equal parts, each weighing 127g. Red layer additive, green layer additive, yellow layer additive, blue layer additive and purple layer additive were added to the five equal parts of base meat paste and stirred evenly to obtain red meat paste, green meat paste, yellow meat paste, blue meat paste and purple meat paste.

[0090] (6) Layered filling and shaping:

[0091] Apply the prepared molding aid evenly to the inner wall of the mold. Then, in the order of red, green, yellow, blue, and purple, place the prepared minced meat of each color into the mold. After each layer of minced meat is laid, press it firmly and make the surface smooth. Then, brush a layer of molding aid evenly onto the smooth surface of the layer before laying the next layer of minced meat. Repeat this operation until the second to last layer. After laying the last layer, press it firmly (no need to brush on the molding aid again). After all layers are filled, press the whole meat embryo into shape, forming a shape that is slightly lower in the middle and slightly higher on both sides.

[0092] (7) Cooking and post-processing:

[0093] Cover the shaped meat embryos with plastic wrap and place them in a steamer or steam oven. Steam over low heat for 40 minutes. After steaming, turn off the heat and let it sit for another 15 minutes. Remove and let it cool naturally to room temperature to obtain a multi-layered meat product (see appendix for details). Figure 1 ).

[0094] As shown in the structural diagram of the product prepared in Example 1, the present invention successfully constructed a clear multi-layered structure. Through the key process of brushing carrageenan between layers, the color layers of the steamed product have distinct boundaries and no interpenetration, achieving the desired multi-layered visual effect. By adding targeted color-protecting agents such as white wine (red), baking soda (green), and lemon juice (purple), the vibrancy of the natural pigments after heat processing is effectively guaranteed; simultaneously, each layer exhibits an independent and harmonious pre-set flavor, achieving synergistic stability of flavor and color. The product prepared in this example simultaneously contains the delicacy of emulsified minced meat, the firm chewiness of marinated large meat chunks, and the crispness of water chestnut pieces, resulting in a texture far exceeding that of traditional meat products (such as luncheon meat), achieving a rich triple-texture.

[0095] Comparative Example 1:

[0096] A method for preparing a multi-layered meat product is basically the same as that in Example 1, except that:

[0097] In step (1) ④: a green layer additive is prepared by using 0.15g of spinach powder, 4g of water chestnut pieces and 0.3g of compound phosphate.

[0098] In Comparative Example 1, the green layer of the product was dull, yellowish-brown, and the chlorophyll was destroyed under heat treatment and acidic conditions, resulting in poor visual appeal. In contrast, the green layer of the product prepared in Example 1 of this invention was bright and vibrant green, retaining the natural green color of spinach and exhibiting excellent visual appeal. Therefore, adding baking soda to the green layer additive to maintain an alkaline environment is crucial for protecting chlorophyll, preventing its degradation and browning, and thus preserving the product's bright green color.

[0099] Comparative Example 2:

[0100] A method for preparing a multi-layered meat product is basically the same as that in Example 1, except that:

[0101] In step (5): No molding aid is brushed between the mold and each layer of minced meat.

[0102] After the product prepared in Comparative Example 2 was cut, the interface between the two color layers was blurred and they permeated each other, forming a clear mixing transition zone, which destroyed the designed layered structure. In contrast, after the product prepared in Example 1 of this invention was cut, the interface between the two color layers was clear and distinct, with almost no mutual migration of color and meat paste. It can be seen that brushing a molding aid made of carrageenan and water between each layer can effectively form a physical barrier to prevent the mutual permeation of adjacent meat layers due to the flow of water and oil during steaming. This is a key technology to ensure the clear and stable structure of the "thousand-layer" meat.

[0103] As demonstrated by the embodiments of this invention, the technical solution of this invention achieves a revolutionary breakthrough in visual effects: through layered design and precise color protection with natural pigments, multi-layered meat products with vibrant colors and distinct layers are successfully prepared, resulting in highly recognizable and attractive product appearance. A complex and clear flavor system is constructed: each meat layer has an independent and harmonious flavor theme, allowing consumers to experience a layered experience of various typical flavors (such as curry coconut, Japanese savory, and Italian cheese) presented sequentially. The application challenges of natural pigments are overcome: by introducing targeted color protection methods such as white wine (to dissolve and stabilize beetroot red), baking soda (to maintain the alkaline environment of chlorophyll), and lemon juice (to provide an acidic environment to stabilize anthocyanins), the product maintains its bright and vibrant natural color even after steaming or cooking. An unprecedentedly rich texture is created: through a triple textural design of "marinated large meat chunks (providing a firm chewiness) + emulsified minced meat (providing a delicate texture) + crisp water chestnut cubes (providing a refreshing crunch)," the complexity and enjoyment of the meat product's texture are greatly enhanced. This ensures the long-term stability of the product structure: the innovative interlayer brushing carrageenan process effectively forms a physical barrier layer, preventing the migration of moisture, oils and flavor substances between layers during steaming and storage, thus ensuring the clarity and stability of the multi-layer structure.

Claims

1. A method for preparing a multi-layered meat product, characterized in that, The preparation method includes the following steps: (1) Preparation of raw materials: ①The main ingredients are fresh lean pork hind leg meat and pork belly; ② Prepare a meat marinade by mixing salt, sugar, cornstarch, and water; ③ A basic meat seasoning powder is prepared by mixing white sugar, salt, monosodium glutamate, corn starch, black pepper powder, garlic powder, curry powder, ginger powder, and thirteen spices; ④ Formulation of additives for layered characteristics: A red layer additive was prepared using beetroot powder, white wine, and compound phosphates. A green layer additive is formulated with spinach powder, baking soda, diced water chestnuts, and compound phosphates. A yellow layer additive was prepared using curry powder, coconut milk, and compound phosphates. A blue layer additive was formulated using butterfly pea pollen, fish sauce, bonito flakes, and compound phosphates. A purple layer additive is made from purple sweet potato powder, cheese powder, and fresh lemon juice. ⑤ A carrageenan solution is prepared by mixing carrageenan and water and used as a molding aid; (2) Pretreatment and tenderization of raw materials: Cut the prepared lean pork hind leg and pork belly into thin slices, and thoroughly remove the tendons and membranes from the lean meat; lay the processed meat slices flat on the cutting board, and use the back of a knife to pound all the meat slices horizontally and vertically in a crisscross pattern. (3) Zoning and Differentiated Marinating: Mix 30-40% of the weight of the pounded lean meat slices with the prepared meat marinade to obtain large meat chunks. In addition, place the remaining pounded lean meat slices, pork belly slices, and 10-20% of the remaining meat volume of water together in the upper part of a refrigerator at 4-8℃ for cooling. (4) Emulsification preparation of basic minced meat: Take out the cooled pork belly slices from step (3) and put them into a meat grinder to grind them into small particles at high speed. Then add the cooled lean pork slices and continue grinding. Then add the prepared basic meat paste seasoning powder and cooled water. Start the meat grinder to stir and emulsify at high speed until the meat paste is fully mixed and elastic, and has a thick gel-like texture. Then add the obtained large meat particles and continue stirring to obtain the mixed meat paste. Stir the mixed meat paste thoroughly to remove the internal air and obtain the mixed basic meat paste. (5) Flavor and color blending for grouping and layering: Divide the obtained base meat paste into at least two equal parts, and add at least two of the following additives to the base meat paste: red layer additive, green layer additive, yellow layer additive, blue layer additive, and purple layer additive. Mix well to obtain at least two of the following: red meat paste, green meat paste, yellow meat paste, blue meat paste, and purple meat paste. (6) Layered filling and shaping: Apply the prepared molding aid evenly to the inner wall of the mold. Place the prepared minced meat of various colors into the mold one by one. After each layer of minced meat is laid, press it firmly and make the surface smooth. Then brush a layer of molding aid evenly on the smooth surface of the layer. Then lay the next layer of minced meat. Repeat this operation until the second to last layer. After laying the last layer, press it firmly. After all the layers are filled, press the whole meat embryo into shape, forming a shape that is slightly lower in the middle and slightly higher on both sides. (7) Cooking and post-processing: Cover the shaped meat embryo with plastic wrap and place it in a steamer or steam oven. Steam over low heat for 35-45 minutes. After steaming, turn off the heat and let it sit for another 10-15 minutes. Remove and let it cool naturally to room temperature to obtain a multi-layered meat product.

2. The method for preparing multi-layered meat products according to claim 1, characterized in that: The weight ratio between the lean pork leg and pork belly mentioned in step (1) ① is 3 to 5:1, and the overall fat-to-lean ratio is controlled to be 1:9 to 3:

7.

3. The method for preparing multi-layered meat products according to claim 1, characterized in that: The amount of salt, sugar, corn starch and water added in step (1) ② is 0.2-0.4%, 0.3-0.5%, 0.6-0.8% and 3-5% of the total weight of the main ingredients, respectively.

4. The method for preparing multi-layered meat products according to claim 1, characterized in that: The amounts of white sugar, salt, monosodium glutamate, corn starch, black pepper powder, garlic powder, curry powder, ginger powder and thirteen spices mentioned in step (1) ③ are respectively 0.6-0.8%, 0.6-0.8%, 0.3-0.5%, 2-4%, 0.2-0.3%, 0.1-0.2%, 0.1-0.2%, 0.1-0.2% and 3-6% of the total weight of the main ingredients.

5. The method for preparing multi-layered meat products according to claim 1, characterized in that: The amounts of beetroot powder, compound phosphate, and liquor added in step (1) ④ are 0.1-0.15%, 0.2-0.3%, and 7-8% of the weight of the base minced meat in this layer, respectively. The amounts of spinach powder, baking soda, diced water chestnuts, and compound phosphate added are 0.1–0.15%, 2–3%, 2–3%, and 0.2–0.3% of the weight of the base minced meat in this layer, respectively. The curry powder, compound phosphate, and coconut milk are added at amounts of 0.1–0.15%, 0.2–0.3%, and 7–8% of the weight of the base minced meat in this layer, respectively. The amounts of butterfly pea flower powder, bonito flakes, compound phosphates, and fish sauce added are 0.1–0.15%, 2–4%, 0.2–0.3%, and 7–8% of the weight of the base minced meat in this layer, respectively. The amount of purple sweet potato powder, cheese powder, and fresh lemon juice added accounts for 0.1-0.15%, 0.1-0.2%, and 7-8% of the weight of the base minced meat in this layer, respectively.

6. The method for preparing multi-layered meat products according to claim 1, characterized in that: The concentration of the carrageenan solution obtained in step (1) ⑤ is 3-5%.

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