2 results about "Marination" patented technology

The present application provides a meat processing method, comprising the following steps: S10: thawing step of thawing frozen meat; S20: cleaning the thawed meat, and air cleaning the cleaned meat; S30: preparing a marinating liquid containing a maca extract fermentation liquid; S40: after the cleaning step S20, injecting the marinating liquid into the meat using a syringe; S50: tumbling step of tumbling the meat injected with the marinating liquid and the marinating liquid in a tumbler, so that the marinating liquid penetrates into the meat, and the meat is marinated and tenderized; S60: vacuum packaging the meat after marination and tenderization, so as to provide a meat processing method, and a meat processed thereby, which can improve the taste and aroma of the meat, reduce the peculiar smell of the meat, soften the meat, and improve the quality of the meat.

The invention relates to the technical field of food processing, particularly discloses a preparation method of a multi-stage pickled flavor beef product, and aims to solve the problems of low efficiency, non-uniformity, high occupied area, poor quality and the like of traditional static pickling. The method is characterized in that a multi-stage dynamic pickling strategy of water-retaining agent-free saline injection and 6-hour vacuum tumbling is adopted, and the vacuum tumbling is carried out at the negative pressure of 50kPa and the temperature of 0-5 DEG C. By adopting the scheme, the pickling efficiency and uniformity are remarkably improved, the productivity and the field utilization rate are improved, and the taste, the color and the water binding capacity of the product are improved.