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Compound coloring agent for pot-stewed meat products and method for using same

A technology of stewed meat products and colorants, which is applied in application, food preparation, food science, etc., can solve the problems of unstable color, easy to fade, and low safety, and achieve simple coloring process, convenient use, and safety high effect

Inactive Publication Date: 2012-07-04
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a safe, efficient, stable and easy-to-use composite coloring agent suitable for sauced meat products in view of the defects of unstable color, easy fading and low safety of existing sauced meat products Another object of the present invention is to provide the compound coloring agent for processing the use method of sauce stewed meat products

Method used

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  • Compound coloring agent for pot-stewed meat products and method for using same
  • Compound coloring agent for pot-stewed meat products and method for using same
  • Compound coloring agent for pot-stewed meat products and method for using same

Examples

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preparation example Construction

[0034] Preparation of sugar color: Weigh white sugar (commercially available) and purified water of equal weight; first put the white sugar into a clean pot and heat it with high heat, and stir it continuously in one direction with a spatula, so that the white sugar is evenly heated and melted into a liquid state. When the original light yellow color turns into sauce red, turn to low heat and slowly add purified water until the gel formed when it meets water is completely dissolved in water and becomes sugar color.

[0035] Monascus red: Jiangmen Kelong Biotechnology Co., Ltd., natural pigment, color price 100.

[0036] Sorghum red: Liaoning Keguang Natural Pigment Co., Ltd., natural pigment, color price 80.

[0037] Chili red: Weiyuan Hongyuan Biological Development Co., Ltd., natural pigment, color price 200.

[0038] Citric acid monohydrate: Anhui Fengyuan Biochemical Co., Ltd., food additive, purity 99.5%.

[0039] Brewing vinegar: Hangzhou Food Brewing Co., Ltd., "Shuan...

Embodiment 1

[0047] Embodiment 1: (composite coloring agent of poultry meat sauce braised meat product and using method thereof)

[0048] (1) Raw meat preparation: clean the fresh or thawed raw meat of poultry such as chicken wings, legs, meat, etc. that pass the inspection, drain and set aside;

[0049] (2) Preparation of seasoning liquid: salt 4%, sugar 3%, monosodium glutamate 0.5%, rice wine 1%, pepper 1.0%, ginger 0.5%, green onion 0.5%, fennel 0.5%, cinnamon 0.5%, cardamom 0.3% , 0.1% bay leaves, 0.1% cloves, 88% water to prepare materials, first pack pepper, ginger, onion, fennel, cinnamon, cardamom, bay leaves and cloves into gauze bags, put them in water and boil for 1-2 hours, then Add salt, white sugar, monosodium glutamate and rice wine, and boil for later use;

[0050] (3) Preparation of composite coloring agent: according to the weight percentage of the formula, respectively weigh 93.4% of sugar color, 3.0% of monascus red, 0.8% of sorghum red, 0.6% of capsicum red, 0.2% of ci...

Embodiment 2

[0054] Embodiment 2: (composite coloring agent and using method thereof of beef stewed meat products in sauce)

[0055] In this embodiment, the preparation of the raw meat in step (1) is as follows: clean the fresh or thawed raw meat such as beef steaks and beef that have passed the inspection, and drain it for later use; the formula of the compound coloring agent in step (3) It is: sugar color 97.0%, monascus red 1.1%, sorghum red 0.5%, chili red 0.2%, brewed vinegar 0.1%, sodium pyrophosphate 0.2% and ascorbic acid 1.0%, sugar color heating temperature is 90 ℃; step (4) The weight ratio of the raw meat, the cooking seasoning liquid and the compound coloring agent is 120:100:5; the baking time of the stewed beef in the sauce in step (5) is 60 minutes; the rest of the process steps are the same as in Example 1.

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Abstract

The invention discloses a compound coloring agent for pot-stewed meat products and a method for using same, belonging to the technical field of meat product processing. The coloring agent comprises the following components by the weight percentage: 90.0wt% to 97.0wt% of fried sugar, 1.0wt% to 5.0wt% of monascus red, 0.5wt% to 1.0wt% of sorghum red, 0.2wt% to 1.0wt% of capsicum red, 0.1wt% to 0.5%of acidity regulator, 0.2wt% to 0.5wt% of metal chelating agent and 1.0wt% to 2.0wt% of antioxidant. The method comprises the following steps in the concrete application to the preparation process ofthe pot-stewed meat: preparing raw meat; preparing liquid condiments; preparing the coloring agent; stewing and coloring; baking; vacuum-packaging; high-temperature sterilizing; and the like. The invention has the characteristics of good coloring effect, convenient use, high safety, high efficiency, stable, bright and red color and fading resistance and the like, and solves the problems that the conventional pot-stewed meat is unstable in appearance and color and prone to fade. The invention can be popularized and applied to food-processing enterprises, restaurants and families.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a composite coloring agent for sauced and stewed meat products and an application method thereof. Background technique [0002] Stewed pork in sauce is one of the most representative traditional meat products in my country. It is a fine product in my country's traditional food culture. It is not only rich in variety, good in color, aroma, taste and shape, but also has rich nutrition and delicate meat quality. , fresh and refreshing characteristics, has been welcomed by consumers. In recent years, with the development of my country's meat processing industry, the increase of market consumption demand and the improvement of industrialization, the sauce and braised meat product processing industry has also achieved rapid growth, and its processing mode has gradually changed from workshop-style manual production to factory production. Large-scale production has greatly...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/314A23L1/275A23L5/43
Inventor 肖朝耿陈黎洪辛盛鹏唐宏刚吴玫瑰沈国华刘大群华颖
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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