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Processing technology of beef in brown sauce

A processing technology, pork technology, applied in the function of food ingredients, preservation of meat/fish with chemicals, food ingredients containing natural extracts, etc., can solve the problems of unstable effect and single function, and achieve perfect production methods, Good taste and the effect of improving physical function

Inactive Publication Date: 2017-12-01
合肥岭牧农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem of single product function and unstable effect of existing feed additives, the present invention provides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of processing technology of sauce pork of the present invention, the processing method that it adopts comprises the steps:

[0030] (1) Material selection and cleaning: choose hip, thigh or rib meat, cut the meat into small strips, each weighing 50 grams, divide them into 8 groups, wash the meat with water, remove the blood congestion and attached impurities on the surface of the meat, hang dry water;

[0031] (2) Preparation of pickling solution: soak the heat-treated ginkgo leaves in water for 1 day, add water according to 1% of the total amount of water and ginkgo leaves, and heat to 90°C, keep warm for 1 hour and remove Ginkgo biloba, then add 5% salt, 0.5% Chinese prickly ash, 0.6% koji wine and 1% white sugar, and cool for later use.

[0032] (3) Pickling: marinate the dried pork in step (1) together with the pickling solution prepared in step (2) at room temperature for 3 days, and turn it up and down three times during the process, with an interval of 5 ...

Embodiment 2

[0045] A kind of processing technology of sauce pork of the present invention, the processing method that it adopts comprises the steps:

[0046] (1) Material selection and cleaning: choose hip, thigh or rib meat, cut the meat into small strips, each group weighs 100 grams, and divide it into 15 groups. Wash the meat with water to remove blood congestion and attached impurities on the surface of the meat, and hang dry water;

[0047] (2) Preparation of pickling solution: soak the heat-treated ginkgo leaves in water for 3 days, add water according to the 3% of the total amount of water and ginkgo leaves, and heat to 95°C, keep warm for 3 hours and remove Ginkgo biloba, then add 8% salt, 2% prickly ash, 1.5% koji wine and 3% white sugar to the ginkgo juice weight, and cool it for later use.

[0048] (3) Marinating: marinate the dried pork in step (1) and the marinating solution prepared in step (2) at room temperature for 3 days, during which time, turn it up and down four time...

Embodiment 3

[0061] A kind of processing technology of sauce pork of the present invention, the processing method that it adopts comprises the steps:

[0062] (1) Material selection and cleaning: choose hip, thigh or rib meat, cut the meat into small strips, each group weighs 80 grams, and divide it into 12 groups. Wash the meat with water to remove blood congestion and attached impurities on the surface of the meat, and hang dry water;

[0063] (2) Preparation of pickling solution: soak the heat-treated ginkgo leaves in water for 2 days, add water according to the 2% of the total amount of water and ginkgo leaves, and heat to 92°C, and keep warm for 1 to 3 hours Pull out the ginkgo leaves, add 6% salt, 1.5% prickly ash, 1.2% koji wine and 2% white sugar to the weight of the ginkgo leaf juice, and cool for later use.

[0064] (3) Marinate: marinate the dried pork in step (1) together with the marinade prepared in step (2) at room temperature for 3 days, during which time at least three fl...

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PUM

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Abstract

The invention discloses a processing technology of beef in a brown sauce. The technology comprises the following steps of selecting materials, performing cleaning, preparing preserving liquid, performing preserving, performing brushing with a sweet bean sauce, performing natural air drying, performing drying, performing packing and performing storage. Nutrients and efficient components in ginkgo leaves can enter pork through preserving, so that the pork not only is rich in protein, but also has health-care functions, people can sufficiently absorb active components contained in the ginkgo leaves through daily meat foods, the functions of bodies can be improved, and the purposes of preventing diseases and resisting diseases can be realized; and besides, the beef in the brown sauce is good in mouth feel, delicious in meat quality and easy to preserve. Vacuumizing packaging is performed, so that the beef in the brown sauce is convenient to carry, and long in preservation time.

Description

technical field [0001] The invention relates to a processing technology of sauced pork. Background technique [0002] Now, as people's requirements for quality of life are getting higher and higher, the pursuit of food is not only to satisfy hunger, but also a pursuit of beauty and a healthy enjoyment. People are no strangers to sauced meat. It is a frequent visitor on the family table and a treasure for those who love meat. But thinking back, what does the processed pork taste like that we enjoy? It is mixed with various spices, condiments, preservatives, various food additives and so on. In this way, ours is not meat, but the taste accumulated with various accessories. [0003] With the accelerated pace of life, young people are in a sub-health state, and they are generally timid about greasy food. For the beauties and handsome guys who love to eat meat but suffer from fat problems, they can only look at their favorite food, shake their heads, and walk away in despair....

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23L33/105A23B4/20
CPCA23B4/20A23V2002/00A23V2200/30A23V2250/21
Inventor 许伟
Owner 合肥岭牧农产品有限公司
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