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A kind of stewed meat product with sauce and preparation method thereof

A technology of stewed meat products and meat products, which is applied in the field of meat products, can solve the problems of products losing nutritional value, etc., and achieve the effects of enhancing human immunity, being easy to digest, and contributing to gastrointestinal health

Inactive Publication Date: 2016-06-29
姚玉林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to save costs, most enterprises shorten the cooking time, place the pot at a higher temperature, and continue to cook at a high temperature to achieve the effect of cooking at a traditional time. This processing technology will rapidly denature the protein of meat products and make the product lose intrinsic nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] In the present embodiment sauce stewed meat products, add in every 100 jin of beef: (1) Chinese herbal medicine seasoning powder; 250 grams of ginger, 260 grams of dried ginger, 300 grams of fragrant leaves, 300 grams of vanilla, 250 grams of woody fragrance, 260 grams of tangerine peel, 250 grams of cloves, 200 grams of pepper, and 300 grams of grass fruit;

[0052] (2) Chinese herbal sauce marinade

[0053] 1.5 catties of ginseng, 2 catties of wolfberry, 1 catties of angelica, 225 catties of naturally fermented Northeast soybean miso marinade diluted with water.

[0054] The production process of the present embodiment meat product is as follows:

[0055] (1) Marinate the meat with Chinese herbal seasoning powder at 1°C for 70 hours and drain;

[0056] (2) Put the meat into the pot when the sauce marinade is heated to 60°C under computer control;

[0057] (3) Stew in slow fire for 60 minutes, slowly heat up to 100°C and remove;

[0058] (4) Air-dry for 10 minutes in...

example 1

[0061] Mr. Zhang Baosen, a 62-year-old man from Dongling District, Shenyang City, Liaoning Province, dared not eat meat products for many years. After eating meat products, he felt uncomfortable in his stomach and developed diarrhea. After eating meat products processed by this method, he had no other adverse reactions, increased physical strength, and significantly improved sleep. quality.

Embodiment 2

[0063] In this embodiment, the stewed pork products in sauce are added to every 100 jin of pig's trotters:

[0064] (1) Chinese herbal medicine seasoning powder;

[0065] 230 grams of anise, 230 grams of cumin, 240 grams of amomum, 245 grams of cardamom, 245 grams of nutmeg, 250 grams of ginger, 260 grams of dried ginger, 295 grams of fragrant leaves, 290 grams of vanilla, 245 grams of woody fragrance, 250 grams of tangerine peel grams, 250 grams of cloves, 230 grams of pepper, 290 grams of grass fruit;

[0066] (2) Traditional Chinese medicine sauce marinade

[0067] 1 kg of ginseng, 1 catties of wolfberry, 0.5 catties of angelica, 225 catties of naturally fermented Northeast soybean miso marinade diluted with water.

[0068] The production process of the present embodiment meat product is as follows:

[0069] (1) Marinate the meat with Chinese herbal seasoning powder at 2°C for 72 hours and drain;

[0070] (2) Put the meat into the pot when the sauce marinade is heated t...

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Abstract

The invention relates to the field of a sauce braised pork product, and particularly relates to a meat product of Chinese herbal medicine powder and Chinese herbal medicine seasoning sauce marinade and a preparation method thereof. The method comprises the following steps: (1) adding powder prepared from anise, fennel, fructus amomi, round cardamom, netmeg, galanga, rhizoma zingiberis, myrcia, vanilla, elecampane, pericarpium citri reticulatae, clove, pepper and amomum tsao-ko to the braised pork product; (2) adding ginseng, medlar and angelica sinensis to the sauce marinade, and naturally fermenting to form the sauce marinade prepared from the northeast soybean sauce. The sauce braised pork product is applied to processing of a meat food, so that the product is delicious in taste and not greasy, has a unique fragrance, and is beneficial to gastrointestinal health and easy to digest. The Chinese herbal medicine composition can regulate equilibrium between yin and yang of a human body, and endocrine dyscrasia, and can enhance the human immunity.

Description

technical field [0001] The invention relates to the field of meat products, in particular to meat products prepared from Chinese herbal medicine seasoning powder, Chinese herbal medicine and sauce marinade made from naturally fermented Northeast soybean paste and a preparation method thereof. Background technique [0002] The existing processing technology of stewed meat products in sauce is mainly: after washing the meat products to be processed, marinate them with salt, monosodium glutamate, chemical spices, etc., and then sterilize them directly at 121°C, so that the temperature can reach 100°C in an instant. Above, the primary structure of collagen in meat is destroyed, the continuous high temperature decomposes collagen into gelatin, and the state and color of processed meat products change greatly. [0003] In order to save costs, most enterprises shorten the cooking time, place the pot at a higher temperature, and continue to cook at a high temperature to achieve the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/10A23L27/20A23L27/10
CPCA23L13/428A23L27/14A23L33/10A23V2002/00A23V2200/324A23V2200/30
Inventor 姚玉林
Owner 姚玉林
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