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Sauce marinated product and preparation method thereof

A technology of marinated sauce products and bone sauce, which is applied in food preparation, chemical preservation of meat/fish, food science, etc., can solve the problems of meat products losing their edible value, re-contamination of contents with bacteria, and meat products being stale, etc. To achieve the effect of broadening the sales radius and sales area, excellent taste and flavor, and low bad stock rate

Inactive Publication Date: 2014-06-18
HEBEI ZHUWANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The meat products in bags vary in size and need to be cut into small pieces when eating, which is suitable for family consumption, but it is inconvenient to eat in many occasions such as travel, outdoor dining, schools, hospitals, etc.
[0005] The bagged meat products are easy to get air in the bag due to the sealing line and wrinkles for too long, causing the contents inside to be re-contaminated by bacteria, making the meat products deteriorate and lose their edible value
[0006] For the use of vacuum packaging bags, the efficiency of packaging small grams of products is very low, often causing meat products to be stale during the packaging process
[0007] The bagged stewed meat products are sterilized at high temperature for a long time, so that the product not only loses its original taste, but also becomes soft and noodle, which is not popular with consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Prepare stewed sauce product of the present invention, raw material consumption is as follows:

[0036] Sauce beef 75kg, edible glue 25kg (gelatin 0.465kg, beef lean meat 19kg, water 5.5kg), salt 0.6kg, preservative 0.76kg (sodium lactate 0.5kg, sodium dehydroacetate 0.2kg, potassium sorbate 0.007kg , sodium nitrite 0.002 kg, nisin 0.05 kg), monascus red pigment 0.006 kg, seasoning 0.8 kg (soy sauce 0.3 kg, spiced juice 0.2 kg, beef essence 0.3 kg).

[0037] Preparation of compound edible mucilage: Among the above raw materials, first use gelatin to absorb water, and then emulsify it with beef lean meat into a slurry in a chopping machine, and set aside.

[0038] Prepare beef stew, comprising the following steps:

[0039] 1) The beef used above must have a moving inspection certificate. If it is a frozen raw material, it must first be thawed in running water to a central temperature of about 5 degrees, trimmed and removed from the beef with blood, hair, lymph and other...

Embodiment 2

[0051] Prepare stewed sauce product of the present invention, raw material consumption is as follows:

[0052] 60 kg of marinated chicken, 40 kg of compound edible glue (0.4 kg of carrageenan, 29 kg of lean chicken meat, 10.6 kg of water), 0.5 kg of salt, 0.2 kg of preservatives (0.007 kg of potassium sorbate, 0.19 kg of sodium diacetate, Sodium nitrate 0.003 kg), food coloring 0.005 kg (Monascus red pigment 0.004 kg, Monascus yellow pigment 0.001 kg), seasoning 0.2 kg (salt 0.1 kg, monosodium glutamate 0.02 kg, chicken essence 0.08 kg).

[0053] Preparation of compound edible mucilage: Among the above raw materials, first use carrageenan to absorb water, and then emulsify it into a slurry in a chopping machine with lean chicken meat, and set aside.

[0054] Prepare braised chicken, comprising the following steps:

[0055] 1) The chicken used above must have a moving inspection certificate. If it is a frozen raw material, it must first be thawed in running water to a central te...

Embodiment 3

[0067] Prepare stewed sauce product of the present invention, raw material consumption is as follows:

[0068] Sauce pork 75 kg, compound edible glue 25 kg (CMC 0.5 kg, pork lean meat 18 kg, water 6.5 kg), salt 0.75 kg, preservative 0.6 kg (sodium lactate 0.561, potassium sorbate 0.007 kg, nisin 0.03 kg, sodium nitrite 0.002 kg), food coloring 0.13 kg (sorghum red 0.1 kg, monascus red pigment 0.026 kg, allura red 0.004), seasoning 1.1 kg (salt 0.8 kg, sugar 0.2 kg, I+G 0.02 kg, spices 0.08 kg)

[0069] Preparation of compound edible glue: Among the above raw materials, first use CMC to absorb water, and then emulsify it into a slurry in a chopping machine together with lean pork meat, and set aside.

[0070] Prepare pork in sauce, comprising the following steps:

[0071] 1) The pork used above must have an animal inspection certificate. If it is a frozen raw material, it must first be thawed in running water to a central temperature of about 5 degrees, and the pork is trimme...

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PUM

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Abstract

The invention relates to the field of cooked food processing and especially relates to a sauce marinated product and a preparation method thereof. The sauce marinated product comprises, by weight, 50-95 parts of boneless sauce marinated meat, 5-50 parts of composite edible glue slurry, 0.5-1 part of table salt, 0.2-1 part of a food antiseptic, 0.005-0.02 parts of food coloring and 0.2-2 parts of a flavoring, and the above raw materials are loaded and sealed. The loaded sauce marinated product has the advantages of high production efficiency, eating convenience, good taste and local flavor, low bad rate and long quality guarantee period.

Description

technical field [0001] The invention relates to the field of cooked food processing, in particular to a stewed sauce product and a preparation method thereof. Background technique [0002] Stewed meat products are traditional Chinese meat products, mainly including livestock and poultry, aquatic products and by-products, such as: braised pig's trotters, pork knuckles, pig head meat, pig heart, pig liver, pork belly, grilled chicken, beef, donkey meat, etc. It is rich in nutrition, chewy in taste, and rich in flavor. Each product has its own flavor characteristics. It has been a delicacy that people like for a long time; And the younger generation loves it too. Traditional stewed meat products in sauce occupy half of the whole market of cooked meat products and show a growing trend year by year. [0003] Sauce and marinated products are still mainly sold in bulk. Due to the unsound cold chain in my country and the unhygienic sales environment, these cooked meat products oft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
CPCA23L13/52A23B4/20A23L13/10A23L13/428A23L13/65
Inventor 张云山孟占峰
Owner HEBEI ZHUWANG FOOD CO LTD
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