5 results about "Marination" patented technology

The invention discloses a processing technology of roasted and marinated chicken, and belongs to the technical field of food processing. The method comprises the following steps: standing a live chicken to-be-slaughtered area, illuminating a chicken hanging area by adopting blue light, keeping dark light in a slaughtering room, and bloodletting and blood draining by adopting a three-tube cutting method; after viscera are removed, sequentially cleaning the chicken in three sections of cleaning pools, taking the chicken out of the cleaning pools at the temperature of less than or equal to 7 DEG C, air-cooling and cooling, transferring the chicken into a cold storage within half an hour, standing, and maintaining the temperature of the chicken at 0 DEG C; putting the chicken in a bubble cleaning machine to be cleaned in two sections, cleaning with ice water, and then standing and draining; performing vacuum rolling and pickling on the drained chicken; and packaging after rolling, refrigerating, standing and baking. The invention discloses a processing technology of a roasted and stewed chicken. The roasted and stewed chicken presents a golden bright color, the meat section is light brown and uniform, the fishy and sour taste of a traditional technology is eliminated, the roasted chicken has the scorch aroma and the natural delicate flavor of chicken, the taste is crispy and delicious, the saltiness is moderate, and the problem that the flavor of a traditional static pickling method is not uniform is solved.

The invention discloses a reciprocating extrusion type marinating device for marinating poultry eggs, and belongs to the field of food marination.The reciprocating extrusion type marinating device comprises a marinating container, a cam device, an extrusion device and a tray device, a sealing door is hinged to the side wall of the marinating container, the tray device comprises a marinating tray, and the marinating tray is placed on the inner bottom wall of the marinating container; the flexible breathable diaphragm is installed in the diaphragm installation ring, the multiple supporting rods are vertically and fixedly installed on the top of the diaphragm installation ring, and the rubber piston is installed at the top ends of the multiple supporting rods. The cam device is mounted at the top end of the marinating container, and the rubber piston is mounted at the output end of the cam device and slidably connected with the inner wall of the marinating container; an air outlet and an air pressure balance hole are formed in the side wall of the marinating container; the air outlet is provided with a first one-way valve. Physical extrusion and release are periodically applied to the poultry eggs, a container sealing structure is matched, air in the poultry eggs is discharged during extrusion, and marinade is sucked by utilizing negative pressure during release, so that quick and uniform flavoring is realized, and meanwhile, the poultry eggs are prevented from being damaged.

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.

The utility model relates to the technical field of preserved meat processing, and discloses a salt amount control device convenient for uniformly scattering spices, which comprises a storage box, supporting columns are welded on the front side and the rear side of an inner cavity of the storage box, a net cylinder is arranged on the inner side of each supporting column, a salt storage box is arranged at the upper end of the storage box, and a plurality of through holes are formed in the lower end of the salt storage box. And a vibration motor is fixedly mounted on one side of the salt storage box. According to the technical scheme, the vibrating motor can drive the salt storage box to vibrate, so that coarse salt is discharged from the through holes, the rotating net cylinder is matched, salt can be uniformly scattered on meat, the taste balance of the meat is further guaranteed, after the meat is pickled, the baffle can shield the through holes in the lower portion of the salt storage box, and the salt storage box is prevented from being blocked by the baffle. And in the moving process of the auxiliary frame, the scraping plate is used for pushing and cleaning the blood water and minced meat deposited at the bottom of the storage box, so that the blood water and minced meat generated by meat pickling can be conveniently cleaned.