Method for making spicy marinated meat product
A technology for spicy braised and meat products, applied in the field of meat products, can solve the problems of poor taste, heavy fishy smell, and inability to be widely accepted by consumers, etc.
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Embodiment 1
[0015] A. Select suitable meat raw materials, after cleaning, marinate for 1.5-2.5 hours;
[0016] B. Take 1.5 parts of edible oil, 1 part of rock sugar, 320 parts of broth, 0.5 parts of ginger, 0.3 parts of green onion, 1 part of dried chili (chaotian pepper: bullet = 1:2), 3 parts of salt, 1.5 parts of monosodium glutamate, taste 0.1 part of disodium nucleotide and 1.2 parts of brine are boiled on high fire and then slowly boiled on low fire to make brine;
[0017] C. Heat the brine to 120 degrees and keep it at this temperature, take 50 parts of the marinated meat raw materials and add them into the brine with a temperature of 120 degrees and marinate for 150 minutes to make semi-finished meat products;
[0018] D. Fry the semi-finished meat with edible oil at 120 degrees for 1 minute;
[0019] E, drying, packaging, and 12 minutes of high-temperature sterilization at 128 degrees Celsius to form a finished product.
[0020] The marinade formula of the above step B is: 0.5 ...
Embodiment 2
[0022] A. Select suitable meat raw materials, after cleaning, marinate for 2 hours;
[0023] B. Take 1.65 parts of cooking oil, 1.25 parts of rock sugar, 335 parts of broth, 0.65 parts of ginger, 0.4 parts of green onion, 1.25 parts of dried chili, 3.25 parts of salt, 1.9 parts of monosodium glutamate, 0.2 parts of disodium nucleotide, 1.35 parts of stew Boil it over a high fire and then boil it slowly over a low fire to make brine;
[0024] C. Heat the brine to 130 degrees and keep it at this temperature, take 50 parts of the marinated meat raw materials and add them to the brine with a temperature of 130 degrees and marinate for 165 minutes to make semi-finished meat products;
[0025] D. Fry the semi-finished meat with edible oil at 120 degrees for 1.5 minutes;
[0026] E. Drying, seasoning, packaging, and high temperature sterilization at 132 degrees Celsius for 15 minutes to form a finished product.
[0027] The brine formula in the above step B is: 0.65 parts of star a...
Embodiment 3
[0030] A. Select suitable meat raw materials, after cleaning, marinate for 2.5 hours;
[0031] B. Take 1.8 parts of edible oil, 1.5 parts of rock sugar, 350 parts of broth, 0.8 parts of ginger, 0.5 parts of green onion, 1.5 parts of dried chili (chaotian pepper: bullet = 1:2), 3.5 parts of salt, 2.3 parts of monosodium glutamate, taste 0.3 parts of disodium nucleotide and 1.5 parts of brine are boiled over high heat and then slowly boiled over low heat to make brine;
[0032] C. Heat the brine to 140 degrees and keep it at this temperature, take 50 parts of the marinated meat raw materials and add them to the brine with a temperature of 140 degrees and marinate for 180 minutes to make semi-finished meat products;
[0033] D. Fry the semi-finished meat with edible oil at 120 degrees for 2 minutes;
[0034] E. Drying, seasoning, packaging, and high temperature sterilization at 135 degrees Celsius for 18 minutes to form a finished product.
[0035] The marinade formula of the a...
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