Processing method of instant meat product
A processing method and product technology, applied in the processing field of instant meat products, can solve the problems of reduced sterilization intensity, inability to continue large-scale production, and no preservatives, etc., and achieve less loss of meat aroma, prominent meat aroma, and less damage to muscle fibers Effect
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Embodiment 1
[0023] (1) Select the frozen beef that has passed the hygienic inspection, and wash it for use after thawing under running water;
[0024] (2) Preparation of Maillard reaction solution: add 5 g of L-cysteine hydrochloride, 3 g of glycine, 2 g of alanine, 5 g of xylose, 10 g of glucose, and vitamin B in 200 g of water 1 1g, 1g of taurine, 5g of yeast extract, 30g of enzymolyzed beef extract, dissolve and mix evenly to obtain Maillard reaction solution;
[0025] (3) Preparation of spices:
[0026] Take and pulverize, 100g dried chili, 20g Chinese prickly ash, 30g star anise, 20g cinnamon, 10g cumin, 10g dried tangerine peel, 5g clove, 15g licorice, 10g fragrant fruit and 60g ginger to get spices;
[0027] (4) Cool the Maillard reaction liquid prepared in step (2) to 2°C, inject the injection liquid evenly into the meat in step (1) with a saline injection machine, the temperature between the injections is 10°C, and the injection volume is 5% of the mass of the raw meat. %. L...
Embodiment 2
[0034] Embodiment 2: with embodiment 1, difference is:
[0035] (1) Select the fresh beef that has passed the hygienic inspection and wash it for subsequent use;
[0036] (2) Preparation of Maillard reaction solution: add 5 g of L-cysteine hydrochloride, 3 g of glycine, 2 g of alanine, 3 g of xylose, 10 g of glucose, and vitamin B in 180 g of water 1 1g, 1g of taurine, 5g of yeast extract, 30g of enzymolyzed beef extract, dissolve and mix evenly to obtain Maillard reaction solution;
[0037] The color of the instant beef granules measured by a colorimeter is: L*=44.72, a*=19.58, b*=18.45.
Embodiment 3
[0038] Embodiment 3: with embodiment 2, difference is:
[0039] (1) Select fresh chicken that has passed the hygienic inspection and wash it for later use.
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