A method for slow brining of meat at 87 degrees celsius

Abstract

The application discloses a kind of 87 ℃ slow brine meat brine processing methods, belong to food processing technical field.The method includes pretreatment, brine preparation, 87 ℃ constant temperature slow brine, 70-80 ℃ off fire brine and natural cooling step.In which, brine preparation when adding old soup, old soup weight accounts for 30-50% of total weight of clear water and old soup.By accurate control in 87 ℃ constant temperature slow brine, cooperate 70-80 ℃ long time brine, the problem of dry wood, low yield, uneven taste and appearance difference caused by traditional high temperature brine is solved.The application method can make product yield increase by 10-20%, meat tender and glutinous juicy, bone-penetrating taste, complete skin color and luster, and process parameter is clear, easy to standardize production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for slow-cooking meat at 87°C. Background Technology

[0002] Braised foods are a traditional Chinese delicacy, widely loved by consumers. Traditional braising techniques often involve prolonged boiling or simmering at high temperatures (above 95℃). However, this traditional method has significant drawbacks: First, the high temperature causes the muscle fibers of the meat to contract violently, resulting in significant moisture loss and a dry, hard texture with low yield. Second, the high temperature makes it difficult for collagen to fully hydrolyze into gelatin, leading to a lack of elasticity and chewiness. Third, the high-temperature boiling easily damages the surface of the raw materials, resulting in poor appearance and uneven color. Finally, traditional methods rely on experience, leading to rough temperature and time control, resulting in inconsistent quality between batches and hindering large-scale, standardized production.

[0003] While there are some reports on sous-vide cooking in existing technologies, most are geared towards Western cooking styles and do not systematically address the contradiction between "penetrating flavor" and "efficient production" in Chinese braising. Therefore, there is an urgent need for a braising process that can achieve a tender and smooth texture, high yield, penetrating flavor, and ease of standardization. Summary of the Invention

[0004] The purpose of this invention is to provide a method for slow braising meat at 87°C to solve the technical problems of dry texture, low yield, uneven flavoring, and unstable appearance in traditional high-temperature braising processes.

[0005] To achieve the above objectives, the present invention provides a method for slow-cooking meat at 87°C, specifically including the following steps: S1. Pre-treatment: Thaw, trim, and soak the meat raw materials to be braised in water to remove blood, then pre-cook them in water containing deodorizing ingredients at 90-100℃, and drain them. S2. Preparation of braising liquid: Add old stock to water, add spice packet and seasonings to the mixed liquid, heat to 90-100℃ and simmer for 20-30 minutes to release aroma, then cool to 87℃ and keep the temperature constant. S3. Constant temperature slow braising: The pretreated raw materials obtained in step S1 are put into the constant temperature braising liquid obtained in step S2 and slow braising is carried out under a constant temperature of 87℃, during which a slight boil is maintained and the pot does not boil. S4. Soaking in brine: Turn off the heat and allow the brine temperature to drop naturally to 70-80℃. Soak in the brine within this temperature range for 60-120 minutes. S5. Post-processing: After the raw materials have been soaked in brine, remove them and drain them. Cool them using natural cooling or air cooling to obtain the finished product.

[0006] Preferably, in step S1, the soaking time in clean water is 1-2 hours, and the pre-cooking time is 10-15 minutes; the auxiliary ingredients for removing fishy smell are scallions, ginger, and cooking wine.

[0007] Preferably, in step S2, the old broth is the braising broth collected and recycled after the previous braising, and the weight of the old broth accounts for 30-50% of the total weight of the water and the old broth.

[0008] Preferably, in step S2, the spices in the spice packet include at least star anise, cinnamon, bay leaves, fennel seeds, cardamom, and white cardamom, and the spices are roasted at a low temperature of 55-65℃ before use.

[0009] Preferably, in step S2, the seasonings include salt, sugar, light soy sauce, dark soy sauce and cooking wine, wherein the amount of salt added is 1.8-2.2% of the total weight of the braising liquid, and the amount of sugar added is 3-5%.

[0010] Preferably, in step S3, the weight ratio of the constant-temperature brine to the raw materials is (2.5-3.5):1.

[0011] Preferably, in step S3, the braising time is 120-180 minutes, and the raw materials are gently pushed once every 20-40 minutes to prevent them from sticking to the pot.

[0012] Preferably, in step S5, rinsing with cold water for cooling is prohibited.

[0013] The core of the 87℃ slow braising technology proposed in this invention lies in precisely controlling the braising temperature to 87℃. At this temperature, muscle fibers undergo mild denaturation, the cross-bridge structure between coarse and fine fibers does not excessively cross-link, and the perimysium and endometrium maintain elasticity, thus preventing excessive juice loss caused by violent muscle fiber contraction. Simultaneously, the collagen in the meat fully unwinds from its triple helix structure and hydrolyzes into gelatin, significantly improving the water-holding capacity and elastic texture of the muscle tissue. Furthermore, the gentle Maillard reaction avoids excessive caramelization and the formation of heterocyclic amines, resulting in a rich, bright red color in the braising liquid and on the surface of the meat, rather than a burnt black. During the soaking stage, the low-temperature environment of 70-80℃ after the heat is turned off maintains the concentration gradient of flavor substances in the braising liquid and the center of the meat, promoting the diffusion and adsorption of flavor molecules (amino acids, nucleotides, organic acids, etc.) into the deeper layers of the meat, achieving a "penetrating flavor throughout, consistent throughout" effect.

[0014] Compared with traditional braising at temperatures above 100°C for extended periods, this invention offers the following significant advantages: (1) Change in taste: The finished product is tender and smooth, firm and elastic, with a glutinous and juicy texture, overcoming the drawbacks of traditional processes that result in dryness and gritty texture; (2) High yield: Due to the enhanced water-locking capacity of muscle and the gelatinization water-holding capacity of collagen, the yield can be steadily increased by 10-20% compared with traditional processes, and 10-20 kg more finished products can be produced from every 100 kg of raw materials; (3) Penetrating flavor: slow soaking at constant temperature, with little difference in flavor between the inner and outer layers, no problem of "salty outside and bland inside", and the richness and aftertaste are significantly better than traditional products; (4) Stable appearance: The gentle heating process effectively protects the integrity of the raw material skin, without breaking the skin or meat, and maintains a bright red color under natural cooling or air cooling conditions, and is not easy to turn black during long shelf life; (5) Better nutrient retention: The low temperature process significantly reduces the loss of heat-sensitive vitamins (such as vitamin B1) and proteins, while avoiding potential harmful substances produced by high temperature; (6) Simple process: core parameters such as temperature, time, and liquid-to-material ratio can be precisely quantified, and it is easy to equip with intelligent temperature-controlled braising equipment to achieve uniform quality of multiple batches of products. It has a strong ability to replicate industrially and promote on a large scale.

[0015] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description

[0016] Figure 1 The images show a comparison of the appearance of the products obtained in Example 1 and Comparative Example 1 of the present invention, where (a) is Example 1 and (b) is Comparative Example 1. Detailed Implementation

[0017] This invention provides a method for slow-cooking meat at 87°C, specifically including the following steps: S1. Pre-treatment: Thaw, trim, and soak the meat raw materials to be braised in water to remove blood, then pre-cook them in water containing deodorizing ingredients at 90-100℃, and drain them.

[0018] In this invention, the ingredients are soaked in water for 1-2 hours and pre-cooked for 10-15 minutes. The deodorizing agents are scallions, ginger, and cooking wine. The purpose of this step is to skim off the foam, remove the fishy smell, and allow the surface proteins of the raw materials to undergo preliminary denaturation and setting. The water used for pre-cooking contains blood foam and fishy substances and is discarded.

[0019] S2. Preparation of Braising Broth: Add water to the reaction vessel or braising pot, and then add the stock. The stock refers to the broth from the previous braising process, which has been filtered, skimmed, collected, and recycled. If there is no stock for the first braising, only water is used; subsequent batches should be prepared proportionally. The amount of stock added should be calculated as 30-50% of the total weight of water and stock, i.e., stock weight ÷ (water weight + stock weight) × 100% = 30-50%. The stock accumulates flavor substances such as amino acids, nucleotides, and collagen hydrolysates dissolved from multiple braising processes, significantly increasing the richness and aftertaste of the braised products. Add a spice packet and seasonings. The spice packet should contain at least star anise, cinnamon, bay leaves, fennel seeds, cardamom, and white cardamom, among other common braising spices. Before adding, bake the spices at a low temperature of 55-65℃ (preferably 60℃) for 10-15 minutes to enhance their aroma. The seasonings include salt (1.8-2.2% of the total weight of the braising liquid), sugar (3-5%), light soy sauce, a small amount of dark soy sauce, and cooking wine. Heat the mixture to 90-100℃ and simmer for 20-30 minutes to fully dissolve the spices and seasonings. Then cool it down to 87℃ and maintain a constant temperature.

[0020] S3. Constant Temperature Slow Braising: Add the pre-treated raw materials obtained in step S1 to the constant temperature braising liquid obtained in step S2, ensuring that the braising liquid completely covers the raw materials by 2-3 cm. The weight ratio of braising liquid to raw materials should be controlled at (2.5-3.5):1, preferably 3:1. Control the braising liquid temperature at 87℃. At this temperature, the braising liquid is in a gentle simmer, with slight surface disturbances but no violent rolling (not boiling). Braise according to the type and size of the raw materials, for 120-180 minutes. During this time, gently stir the raw materials every 20-40 minutes (preferably 30 minutes) to prevent them from sticking to the bottom of the pot, but avoid frequent stirring to prevent the skin from breaking.

[0021] S4. Soaking in Brine: After the constant temperature braising time is reached, turn off the heating source; at this time, the temperature of the brine will naturally drop from 87℃. When the temperature of the brine drops to 70-80℃, let the raw materials soak in the brine within this temperature range for 60-120 minutes. This step achieves "three parts boiling and seven parts soaking", allowing flavor substances to slowly penetrate to the center of the raw materials through the concentration gradient, achieving a consistent taste inside and out.

[0022] S5. Post-processing: Carefully remove the marinated ingredients from the braising liquid and drain off excess liquid. Place them on a wire rack to cool naturally or use a fan for air cooling. Do not rinse with cold water to prevent sudden temperature changes that could cause the product's surface to crack, turn black, and harden. Cooled products can be sold directly or vacuum-packed to extend shelf life. Meanwhile, after braising, filter the braising liquid, skim off any surface oil, and collect it at 0-4℃ for reuse as a starter for the next braising process.

[0023] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention should be considered equivalent substitutions and are included within the protection scope of the present invention. Furthermore, it should be understood that after reading the contents of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims and are all within the protection scope of the present invention.

[0024] In this document, the term "embodiment" means that a specific feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The term "embodiment" appearing in various places throughout the specification does not necessarily refer to the same embodiment, nor does it specifically limit its independence or connection with other embodiments. In principle, in this application, as long as there are no technical contradictions or conflicts, the technical features mentioned in each embodiment can be combined in any way to form corresponding implementable technical solutions.

[0025] Unless otherwise defined, the technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains; the use of related terms herein is merely for the purpose of describing particular embodiments and is not intended to limit this application.

[0026] Unless otherwise specified, the raw materials, reagents, instruments, and equipment used in this invention are all commonly used by those skilled in the art, and the testing standards all use national or international standards commonly used in the field, without further explanation.

[0027] The "stock" used in the following examples refers to the stock prepared after the first braising according to the method of this invention (using water to prepare the braising liquid for the first braising, without adding stock), after filtering, skimming off the oil, collecting, and refrigerating at 0-4℃ to be used as the stock for the next braising. Subsequent batches are added proportionally. The source of the stock in the comparative examples is the same as that in the examples to ensure a consistent flavor profile.

[0028] Example 1 This embodiment provides a method for slow-cooking pig trotters at 87℃, which specifically includes the following steps: S1. Pre-treatment: Take 10kg of frozen pig trotters, thaw them, remove hair, trim them neatly, and remove toenails and any remaining impurities. Soak them in clean water for 1.5 hours, changing the water once in between to thoroughly remove blood. After soaking, put them into boiling water at 95℃, add 100g of ginger slices, 100g of scallion segments, and 200mL of cooking wine, and pre-cook for 12 minutes, skimming off any foam that rises to the surface. After pre-cooking, immediately rinse with warm water and drain. Discard the pre-cooking water.

[0029] S2. Preparation of Braising Liquid: Add 20kg of water and 10kg of stock (stock accounts for 33.3% of the total weight of water and stock) to a 50L braising pot. Mix 15g star anise, 10g cinnamon, 5g bay leaves, 8g fennel seeds, 2 crushed cardamom pods, and 10g white cardamom, then bake in a 60℃ oven for 12 minutes. Place the mixture in a cheesecloth bag to make a spice packet and add it to the pot. Add 450g salt (approximately 1.8% of the total liquid weight), 750g sugar (approximately 3%), 300mL light soy sauce, 50mL dark soy sauce, and 150mL cooking wine. Heat to 95℃ and simmer for 25 minutes to fully dissolve the spices and seasonings. Then cool and stabilize the temperature at 87℃.

[0030] S3. Constant Temperature Slow Braising: Place all the pre-treated and drained pig's trotters into the 87℃ braising liquid, ensuring the liquid covers the trotters by about 3cm. The weight ratio of braising liquid to raw materials is approximately 3:1. Turn on the constant temperature mode of the braising pot and maintain the temperature at 87℃ for 160 minutes. During this time, gently stir the pig's trotters with a long-handled spoon every 30 minutes to prevent them from sticking to the bottom, but do not turn them too frequently to avoid breaking the skin.

[0031] S4. Soaking in brine: After turning off the heat, let the brine cool down naturally. When the temperature drops to 75℃, start timing and soak for 120 minutes at this temperature without stirring.

[0032] S5. Post-processing: Carefully remove the pig's trotters from the water, drain off excess braising liquid, and lay them flat on a drying rack. Place them in a well-ventilated area to cool naturally to room temperature. After cooling, the pig's trotters will have a bright red surface and intact skin. Then, vacuum-pack them.

[0033] S6. Old Broth Recycling: Filter the braising broth to remove residue, skim off the surface oil, collect it in a clean container, and refrigerate it at 0-4℃ for future use.

[0034] Example 2 This embodiment provides a method for slow-cooking pig trotters at 87℃, which differs from Embodiment 1 only in that: in step S3, the constant-temperature slow-cooking time is 150 minutes; and in step S4, the soaking time after turning off the heat is 90 minutes. All other steps are the same as in Embodiment 1 and will not be repeated here.

[0035] Example 3 This embodiment provides a method for slow-cooking pig trotters at 87℃. The only difference from Embodiment 1 is that in step S3, the constant-temperature slow-cooking time is 180 minutes. All other steps are the same as in Embodiment 1 and will not be repeated here.

[0036] Comparative Example 1 This comparative example provides a traditional method for high-temperature braising of pig's trotters, differing from Example 1 only in that: the step of cooling to 87°C is omitted, and the braising liquid is kept boiling (approximately 100°C); in step S3, high-temperature vigorous boiling is used, with a braising time of 120 minutes, without constant temperature control or limitation of a gentle boil; the step of turning off the heat and soaking in the braising liquid in step S4 is omitted, and the trotters are directly removed after braising; the remaining steps (S1, S2, S5) are the same as in Example 1, and will not be repeated here.

[0037] Comparative Example 2 This comparative example provides a braising method involving high-temperature boiling followed by soaking, differing from Example 1 only in that: the step of cooling to 87°C is omitted, and the braising liquid is kept boiling (approximately 100°C); in step S3, the high-temperature boiling time is 60 minutes; in step S4, after turning off the heat, no active cooling is performed, and the braising liquid naturally cools from 100°C to room temperature, with a soaking time of 180 minutes (the initial soaking temperature is much higher than the 70-80°C of this invention); the remaining steps are the same as in Example 1, and will not be repeated here.

[0038] Comparative Example 3 This comparative example provides a braising method with large temperature fluctuations and insufficient soaking time. The only difference from Example 1 is that in step S2, after the braising liquid is boiled, constant temperature control is not used, and the braising liquid is allowed to cool naturally and an attempt is made to maintain it at around 87°C, but the actual temperature fluctuates between 80-95°C; in step S3, non-constant temperature braising is carried out for a total time of 120 minutes, with the temperature fluctuating between 80-95°C; in step S4, the soaking time after turning off the heat is only 30 minutes; the remaining steps are the same as in Example 1. They will not be repeated here.

[0039] The following performance tests were performed on the products obtained in the above embodiments and comparative examples.

[0040] (1) Yield determination: The weighing method was used. After pretreatment (thawing, trimming, soaking, pre-cooking, and draining), the raw materials were weighed and recorded as W1. After braising and cooling, the finished product was placed on a wire rack to drain the surface moisture for 10 minutes, and then weighed and recorded as W2. The yield calculation formula is: Yield = (W2 / W1) × 100%. Each sample was measured three times, and the average value was taken.

[0041] 2. Moisture content determination: The direct drying method was performed according to GB5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food". Take the skin and flesh tissue of the product, mince and mix thoroughly. Weigh 2-5g of the sample into a pre-weighed weighing bottle, place it in an oven at 101-105℃ and dry for 4-6 hours until constant weight. Calculate the moisture content. Each sample was measured three times, and the average value was taken.

[0042] 3. Water-holding capacity (centrifugal water loss rate) determination: Centrifugation method was used. Take a sample from the skin and flesh portion of the product, cut it into small pieces of approximately 2g each. Wrap each piece in two layers of filter paper, place it in a 50mL centrifuge tube, and centrifuge at 4000r / min for 15min. After centrifugation, remove the sample, discard the filter paper, and weigh it. The water loss rate is calculated using the formula: Water loss rate = (Weight before centrifugation - Weight after centrifugation) / Weight before centrifugation × 100%. Each sample was measured three times, and the average value was taken.

[0043] 4. Determination of Collagen Hydrolysis Degree: The determination was performed according to the method in GB / T9695.23-2008 "Determination of Hydroxyproline Content in Meat and Meat Products". The total hydroxyproline content and free hydroxyproline content were determined in raw pig trotters (after pretreatment and before braising) and braised products, respectively. The formula for calculating the degree of collagen hydrolysis is: Degree of hydrolysis = (Free hydroxyproline content / Total hydroxyproline content) × 100%. Each sample was measured three times, and the average value was taken.

[0044] 5. Protein Retention Rate Determination: The Kjeldahl method was used according to GB5009.5-2016 "National Food Safety Standard - Determination of Protein in Food". The crude protein content (unit: g / 100g) in the raw materials (after pretreatment and before braising) and the finished product was determined. The protein retention rate was calculated as follows: Retention Rate = (Finished Product Protein Content × Total Weight of Finished Product) / (Raw Material Protein Content × Total Weight of Raw Material) × 100%. Each sample was measured three times, and the average value was taken.

[0045] 6. Determination of Vitamin B1 Retention Rate: The determination was performed according to the high-performance liquid chromatography (HPLC) method in GB5009.84-2016, "National Food Safety Standard - Determination of Vitamin B1 in Food". The vitamin B1 content in raw materials and finished products was determined. After acid hydrolysis and enzymatic hydrolysis, the samples were reacted with derivatizing reagents, separated using a C18 column, and detected by a fluorescence detector. The retention rate was calculated using the formula: Retention Rate = (Finished Product V...) / (V...) B1 Content × Finished Product Weight) / (Raw Material V) B1 (Content × Raw Material Weight) × 100%.

[0046] 7. Texture Properties (Hardness, Elasticity, Chewiness) Determination: A texture analyzer (TPA) was used for testing. The skin and meat portion of a deboned pig's trotter (avoiding tendons and fat) was used. A cylindrical sample with a diameter of 1.5 cm and a height of 1 cm was cut using a circular sampler. A TA.XTPlus texture analyzer equipped with a P / 50 probe was used. Test parameters were set as follows: initial speed 2 mm / s, test speed 1 mm / s, post-test speed 1 mm / s, compression ratio 50%, and an interval of 5 seconds between compressions. Each sample was measured 6 times, and the average value was taken to obtain hardness (unit: g), elasticity (dimensionless), and chewiness (unit: g·mm).

[0047] 8. Color Measurement: A Konica Minolta CR-400 colorimeter was used for measurement. A standard white plate was used for calibration before testing. Five points were measured at different locations on each pig's hoof skin (outer side of the middle section, avoiding folds). The average value was recorded, along with the L* value (brightness), a* value (redness, a positive value indicates a reddish tint), and b* value (yellowness, a positive value indicates a yellowish tint).

[0048] 9. Determination of Flavor Compounds (Umami Value): An electronic tongue was used for determination. 20g of boneless pork trotter meat was minced, added to 80mL of deionized water, homogenized, centrifuged, and filtered. The supernatant was collected. A TS-5000Z electronic tongue, equipped with an umami sensor, was used. The sample solution was injected into the sensor chamber, and the relative umami value was measured. Each sample was measured four times, and the average value was taken.

[0049] 10. Determination of the number of volatile flavor compounds: Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was used. 5 g of minced sample was placed in a 20 mL headspace vial, equilibrated at 80 °C for 15 min, and then adsorbed using a CAR / PDMS extraction head for 30 min. GC conditions: An HP-5MS column (30 m × 0.25 mm × 0.25 μm) was used. The temperature program was 40 °C for 3 min, increased to 200 °C at 5 °C / min, and then increased to 250 °C at 10 °C / min. MS conditions: EI ion source, scan range 33-450 m / z. Identification was performed using the NIST mass spectrometry library, and the number of flavor compounds with a matching degree greater than 80% was counted.

[0050] 11. Sensory Evaluation: A 9-point sensory evaluation system will be used. Twelve trained food sensory evaluators (half male, half female, aged 22-45) will be recruited. Samples will be deboned, cut into 2cm x 2cm x 2cm pieces, randomly numbered, and placed on white disposable plates. Participants will rinse their mouths with warm water after tasting each sample. The scoring criteria are: 9 points for excellent, 7 points for good, 5 points for average, 3 points for poor, and 1 point for very poor. Evaluation dimensions include: tenderness, juiciness, evenness of flavor absorption, acceptable color, and overall likability.

[0051] Table 1: Results of tests on yield, moisture content, water retention, and degree of collagen hydrolysis

[0052] As shown in Table 1, the yield and moisture content of Examples 1-3 were significantly higher than those of Comparative Examples 1-3, while the water-holding capacity was much lower, and the degree of collagen hydrolysis was also much higher. This indicates that the 87℃ slow braising process of the present invention can effectively improve the product yield and water-holding capacity, promote the hydrolysis of collagen into gelatin, and make the meat more tender, juicy, and palatable.

[0053] Table 2: Results of Nutrient (Protein, Vitamin B1) Retention Rate Test

[0054] As shown in Table 2, the protein retention rate and vitamin B1 retention rate of Examples 1-3 were significantly higher than those of Comparative Examples 1-3. This indicates that the low-temperature slow braising process of the present invention can significantly reduce the loss of heat-sensitive nutrients and better preserve the original nutritional components of meat.

[0055] Table 3: Test Results of Texture Properties

[0056] As shown in Table 3, the hardness of Examples 1-3 is much lower than that of Comparative Examples 1-3, the elasticity is significantly higher than that of the Comparative Examples, and the chewiness is moderate and lower than that of the Comparative Examples. This indicates that the pig trotters prepared by the present invention are softer, more elastic, and have a tender and smooth texture without being dry.

[0057] Table 4: Color Test Results

[0058] As shown in Table 4, the L*, a*, and b* values ​​of Examples 1-3 are all higher than those of Comparative Examples 1-3, indicating that the method of the present invention can make the product's surface color brighter and more vibrant, resulting in a better appearance. Meanwhile, from Figure 1 As can be seen, the pig trotters (a) prepared in Example 1 have intact skin and a bright, uniform, and full red color, while the pig trotters (b) prepared in Comparative Example 1 using traditional high-temperature braising have obviously damaged skin and a dull, blackish color. This indicates that the 87℃ slow braising process of the present invention can effectively protect the integrity of the raw material skin, avoid skin breakage and scorching caused by high-temperature boiling, and significantly improve the appearance quality of the product.

[0059] Table 5: Results of Flavor Compounds and Sensory Evaluation Tests

[0060] As shown in Table 5, the electronic tongue umami scores and the number of flavor compounds detected by GC-MS of Examples 1-3 were significantly better than those of Comparative Examples 1-3. In sensory evaluation, the Examples achieved high scores in tenderness, juiciness, evenness of flavor penetration, color acceptability, and overall likability, while the scores of the Comparative Examples were generally below 6.2. This confirms that the product of the present invention has a richer flavor, more thorough flavor penetration, and higher consumer acceptance.

[0061] In summary, the 87℃ slow-cooking meat braising method provided by this invention is significantly superior to traditional high-temperature processes or uncontrolled low-temperature fluctuation processes in terms of yield, tenderness, juiciness, uniformity of flavor absorption, color stability, nutrient retention, and flavor richness.

[0062] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for braising meat at 87℃ using slow braising, characterized in that, Specifically, the following steps are included: S1. Pre-treatment: Thaw, trim, and soak the meat raw materials to be braised in water to remove blood, then pre-cook them in water containing deodorizing ingredients at 90-100℃, and drain them. S2. Preparation of braising liquid: Add old stock to water, add spice packet and seasonings to the mixed liquid, heat to 90-100℃ and simmer for 20-30 minutes to release aroma, then cool to 87℃ and keep the temperature constant. S3. Constant temperature slow braising: The pretreated raw materials obtained in step S1 are put into the constant temperature braising liquid obtained in step S2 and slow braising is carried out under a constant temperature of 87℃, during which a slight boil is maintained and the pot does not boil. S4. Soaking in brine: Turn off the heat and allow the brine temperature to drop naturally to 70-80℃. Soak in the brine within this temperature range for 60-120 minutes. S5. Post-processing: After the raw materials have been soaked in brine, remove them and drain them. Cool them using natural cooling or air cooling to obtain the finished product.

2. The method for slow-cooking meat at 87°C according to claim 1, characterized in that, In step S1, the soaking time in clean water is 1-2 hours, and the pre-cooking time is 10-15 minutes; the auxiliary ingredients for removing fishy smell are scallions, ginger, and cooking wine.

3. The method for slow-cooking meat at 87°C according to claim 1, characterized in that, In step S2, the old broth is the braising broth collected and recycled after the previous braising. The weight of the old broth accounts for 30-50% of the total weight of the water and the old broth.

4. The method for slow-cooking meat at 87°C according to claim 1, characterized in that, In step S2, the spices in the spice packet include at least star anise, cinnamon, bay leaves, fennel seeds, cardamom, and white cardamom. The spices are roasted at a low temperature of 55-65℃ before use.

5. The method for slow-cooking meat at 87°C according to claim 1, characterized in that, In step S2, the seasonings include salt, sugar, light soy sauce, dark soy sauce and cooking wine, wherein the amount of salt added is 1.8-2.2% of the total weight of the braising liquid, and the amount of sugar added is 3-5%.

6. The method for slow-cooking meat at 87°C according to claim 1, characterized in that, In step S3, the weight ratio of constant temperature brine to raw materials is (2.5-3.5):

1.

7. The method for slow-cooking meat at 87°C according to claim 1, characterized in that, In step S3, the braising time is 120-180 minutes, and the raw materials are gently pushed once every 20-40 minutes to prevent them from sticking to the pot.

8. The method for slow-cooking meat at 87°C according to claim 1, characterized in that, In step S5, it is forbidden to use cold water to rinse and cool.

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