Quantitative marinating method of leisure meat product

Abstract

The invention discloses a quantitative marinating method of a leisure meat product. The method comprises the following steps: mixing meat product raw materials and flavorings in proportion, rolling and rubbing, then performing cooking and smoke curing to complete the marinating of the leisure meat product. Compared with traditional marinating methods, the method proportions the raw materials and auxiliary materials quantitatively, has a high spice utilization rate, and has a spice using amount being 10%-30% than that of the traditional methods; the method has no boiling loss; the product yield is improved by 5%-8%; the product quality is consistent; the energy consumption is reduced, and the energy power consumption is only 40%-50% than that of the traditional methods; no waste bittern is discharged, and thus no environmental pollution is caused. The method is suitable for the production of sauce-marinated leisure meat products by cutting raw materials of livestock and poultry fresh (frozen) meat such as duck necks, chicken wings, chicken necks, meat pieces, and the like, and is a novel marinating seasoning method. The method is low in production cost, high in production efficiency, and can realize continuous and industrial production.

Description

technical field [0001] The invention relates to a quantitative marinating method for leisure meat products. Background technique [0002] Stewed meat products in sauce are one of the traditional meat products in my country with a long history. The existing stewed meat products are mainly sauced beef, rabbit meat, dog meat, chicken wings, duck necks, etc., which are very rich in variety. The consumption of sauced meat products in my country is relatively high. At present, the daily consumption of sauced meat products in my country can reach about 15,000 tons, accounting for 40% of the consumption ratio of traditional flavor meat products in my country and 3.9% of the overall level of meat processing industry In 2009 alone, the sales revenue of sauced meat products reached 43.742 billion yuan. The market space for sauced meat products is relatively large, and the development prospects are relatively broad. [0003] At present, most of the stewed meat products sold in the marke...

AI Technical Summary

Problems solved by technology

Due to the absorption and consumption of soup materials and thermal evaporation of traditional stewed process materials, it is necessary to continuously replenish the stewed materials in batches in the stewed process. However, due to the non-equal adsorption effect of the materials on the spices, the composition of the "old soup" is unstable and the flavor is not good. Homogeneous, the stewed soup can only be used continuously for 3 to 5 times, which is not conducive to the quality stability control of sauced stewed meat products; due to cooking oxidation and high temperature for a long time, repeated cooking will cause excessive free fatty acids, trans Toxic and harmful substances such as fatty acids, heterocyclic amines, and nitrosamines are not conducive to the quality and safety control of stewed meat products in sauce; at the same time, the traditional stewed process is a processing method with excessive stewed soup and insufficient materials, which has high production costs and low utilization rate of spices. Low, with cooking loss of raw meat and pollution of production waste liquid

Therefore, the traditional production methods have unstable product quality, poor safety, and high production costs, which to a certain extent have restricted the standardization and industrialized production of soy sauce products.

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