Processing method of pickle compound type bone soup meat paste

Abstract

The invention discloses a processing method of pickle compound type bone soup meat paste, which comprises the manufacturing process of: based on sheep / cattle bone, swine bone, rabbit bone, crucian and sheep / beef as main raw materials, decocting sheep / cattle bone, swine bone, rabbit bone and crucian, centrifugally separating to obtain compound bone oil, and vacuum-concentrating the clear soup to prepare the concentrated compound bone soup; and carrying out off-odor removal on sheep or beef, stirring into minced fillet, frying together with pickled vegetables at strong fire to prepare meat paste solid, bagging the bone oil, concentrated bone soup and solid according to a ratio, and sterilizing under normal pressure to obtain compound meat paste finished product. The shelf life of the compound meat paste finished product is more than 6 months, the compound meat paste finished product can be eaten after microwave heating, and can be used as convenient seasoning for rice noodles, vermicelli, noodles, soup and dishes.

Description

technical field [0001] The invention relates to a processing method of meat sauce condiment food, in particular to a processing method of pickled vegetable compound bone broth meat sauce. Background technique [0002] At present, meat sauce seasoning mainly stays in catering production. This kind of meat sauce seasoning that adopts direct frying has the following disadvantages: (1) The raw materials with heavy smell such as beef and mutton have not been processed to remove the smell and increase the aroma, resulting in The product lacks umami and has a strong smell of mutton; (2) The water content is not controlled during production, resulting in high water content and difficult to store. In order to preserve for a long time, it is necessary to use 121 ° C heat sterilization or add chemical preservatives, such as sorbic acid Potassium, etc., the use of heat sterilization will not only destroy the nutritional value and structure of the product, but also affect the flavor of t...

AI Technical Summary

Problems solved by technology

[0002] At present, meat sauce seasoning mainly stays in catering production. This kind of meat sauce seasoning that adopts direct frying has the following disadvantages: (1) The raw materials with heavy smell such as beef and mutton have not been processed to remove the smell and increase the aroma, resulting in The product lacks umami and has a strong smell of mutton; (2) The water content is not controlled during production, resulting in high water content and difficult to store. In order to preserve for a long time, it is necessary to use 121 ° C heat sterilization or add chemical preservatives, such as sorbic acid Potassium, etc., the use of heat sterilization will not only destroy the nutritional value and structure of the product, but also affect the flavor of the product; adding chemical preservatives will reduce the safety of the product, so that the product can only be sold as a low-end product, and the storage period is short In the process of storage, transportation and marketing, safety problems such as corruption and deterioration of indicators often occur