Processing technology of meat products, and meat products obtained through processing technology

A processing technology and technology of meat products, applied in the direction of food science, etc., can solve the problem of sour taste of meat products, achieve bright colors, ensure standardization, and avoid the effect of sour taste

Inactive Publication Date: 2018-06-29
内蒙古大牧场牧业(集团)有限责任公司 +1
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to provide a processing technology of meat products and...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Knives, chopping boards and other tools and utensils are used after high-temperature disinfection. Employees soak their hands in 50ppm chlorine preparations for disinfection or 75% alcohol disinfection (disinfection is required for each of the following procedures).

[0037] Remove all the grease from the thawed raw meat and trim it into 5-10*5-10*5-10cm pieces of meat. Soak the trimmed raw meat in clean water for 1 hour to achieve the purpose of removing blood.

[0038] Inject the fermented liquid into the raw meat, tumble and knead for 20 minutes, and ferment for 72 hours in a 1 million-level fermentation warehouse to obtain fermented meat. The weight content of the starter is 0.009%, the weight content of staphylococcus meatus in the starter is 65%, the weight content of staphylococcus calf is 35%, and 15g of starter is added in every 100 kg of raw meat.

[0039] Put the fermented meat into a marinating tank filled with marinating ingredients for marinating at a temp...

Embodiment 2

[0046] The difference from Example 1 is that 9g of the starter is added per 100kg of the raw meat.

Embodiment 3

[0048] The difference from Example 1 is that 20 g of the starter is added per 100 kg of the raw meat.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a processing technology of meat products, and meat products obtained through the processing technology. The processing technology of the meat products comprises the following steps: performing fermentation treatment on raw material meat through a fermenting agent so as to obtain fermented meat, wherein the fermenting agent comprises 60-75 wt.% of staphylococcus carnosus and25-40 wt.% of staphylococcus vitulinus; pickling the fermented meat to obtain pickled meat; and steaming the pickled meat so as to obtain the meat products disclosed by the invention. The fermenting agent consisting of the staphylococcus carnosus and the staphylococcus vitulinus is used for fermentation, two kinds of strains mutually cooperate, and the strains rapidly propagate through nutrients in the meat, so that the products produce unique fermented flavor; besides, through fermentation, the original color of the meat is displayed, and the color of the products is bright and similar with the original color of the meat; and besides, the fermenting agent does not generate acids, so that the problem that the taste of the meat products turns sour is solved. In addition, a steaming technology is combined, so that the usage of a conventional marinating and cooking technique is avoided, and the standardization of technology implementation and the taste consistency of the obtained meat products can be guaranteed.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a meat product processing technology and the obtained meat product. Background technique [0002] When the existing fermentation technology is applied to meat products, acid is produced after fermentation, and additives are generally required to realize tenderization of meat products. The above-mentioned fermentation technology will make the mouthfeel of meat products sour, and the cost is relatively high. [0003] In addition, in order to make the meat products taste thoroughly, the traditional stewed cooking technology is generally used, but the stewed soup color and aroma cannot be standardized in the stewed boiled technology, which further leads to the inability to standardize the control of the water temperature in the stewed process, and the inability to adjust the stewed meat according to the amount of stewed meat. Difficulties such as standardization of cooking tim...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/70A23L13/40
CPCA23L13/46A23L13/72
Inventor 李金桩
Owner 内蒙古大牧场牧业(集团)有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap