Wet-state meat braised with sauce and automatic continuous production method thereof

Abstract

The invention discloses wet-state meat braised with sauce and a production method thereof. The wet-state meat braised with the sauce has the following raw material formula in parts by weight: 10-90 parts of livestock meat, 1-60 parts of milky seasoning liquid and 1-30 parts of sauce braising material liquid. After the milky seasoning liquid and the sauce braising material liquid are injected into meat blocks, interval vacuum rolling is carried out, so that the taste and the flavor of two types of seasoning liquid and the meat are completely kept; low-temperature drying-high-temperature boiling-low-temperature drying subsection type operation is adopted so that the fiber feeling of the meat is enhanced very well and the meat braised with the sauce has good chewiness and tenderness and the nutritional value of the meat braised with the sauce is improved very well; the package product is sterilized at a high temperature and a preservative does not need to be added so that the shelf life of the meat braised with the sauce is prolonged very well and can reach more than 10 months; and in total, the wet-state meat braised with the sauce, disclosed by the invention, not only has strong mea fiber feeling, good chewiness and high nutritional value, but also has stable product quality, complete shape and stable net content, and is suitable for industrialized production.

Description

technical field [0001] The invention relates to the technical field of meat product processing, and specifically provides a wet sauce braised meat and an automatic continuous production method thereof. Background technique [0002] For a long time, how to pursue the tradition of "color, aroma, taste, and beauty" in combination with diet, deeply excavate the treasure house of my country's traditional diet culture, and develop a variety of convenience foods with regional and national characteristics has always been a task for us. [0003] At present, the meat products in the domestic market are mainly concentrated in four major items: gelatinous sausage, ham, smoked and cooked, and sauced stew. However, my country's traditional stewed pork products have a history of thousands of years, with various categories and different flavors. Generally, there are southern stewed and northern sauces. Only sauce brine class fails to realize large-scale, industrialized continuous productio...

AI Technical Summary

Problems solved by technology

[0004] 1) It is difficult to ensure the stability of the flavor when using old brine repeatedly to marinate meat, especially in the industrial production of brine, it is difficult to continuously guarantee its quality, and there is even no uniform standard for the storage method and conditions of brine, which is easy to involve food safety issues;

[0005] 2) It is difficult to ensure the integrity and regularity of the shape of the product in traditional soy sauce. For enterprises and consumers, the net content label of the product is difficult to stabilize, and it is easy to cause a lot of waste and loss during production;

[0006] 3) Traditional stewed meat with sauce can only be used as fresh food or as a product with a short shelf life that needs to be stored at low temperature in the cold chain

4. The long-time cooking of traditional stewed meat leads to the yield of traditional stewed meat not exceeding 60%. At the same time, a large amount of nutrients are lost during the stewed process, and the original elasticity and taste of the meat feeling is difficult to express

However, the wet sauce stewed meat and its production technology that can be automatically and continuously produced have not been reported yet, and the stability of the sauce stew flavor, requiring long-term storage at room temperature, and the regularity and quantification of the shape have become problems to be solved urgently.

Images