Low-temperature pickled and marinated beef and mutton composition and pickling and marinating method thereof

Abstract

The invention discloses a low-temperature pickled and marinated beef and mutton composition and a pickling and marinating method thereof and relates to a marinating technology capable of resisting fatoxidation, improving tenderness, reducing juice loss of marinated meat and prolonging the expiration date under the low-temperature sterilization condition. Meat pieces are firstly pickled and then marinated with three pickling and marinating material compositions including a raw meat pickling injection liquid, brine perfume and a decontamination and color protection liquid in four steps of pickling, rolling, marinating and contamination and color protection. During pickling, papain, xanthan gum, locust bean gum, flaxseed gum, compound phosphate and rosemary extract are injected into meat pieces in a liquid injection manner, rolling dispersion and perfume water marinating are performed, finally, a fat oxidization resisting agent and antibacterial edible acid are added, quick tenderization, water retention as well as pickling and marinating are realized, high-pressure and high-temperature sterilization is not carried out, and the taste and flavor can be protected. The method for firstly pickling and then marinating beef and mutton at the low temperature has the benefits of high fat oxidation resistance, good water retaining property, high tenderness, antibacterial effect and capability of reducing fat oxidation.

Description

technical field [0001] The invention relates to a marinating technology of yak meat and mutton, in particular to a marinating technology capable of resisting fat oxidation and reducing juice loss of stewed meat. Background technique [0002] The yak is a symbolic animal of the Qinghai-Tibet Plateau and the only cattle species that can adapt to the cold, low oxygen and high altitude environment. Because it grows in high-altitude and pollution-free areas, its meat is delicious and unique in flavor, and is deeply loved by Chinese people, and its demand is increasing day by day. Yak meat and mutton cooked food products are mainly yak meat and mutton jerky and stewed yak meat and mutton. Stewed yak meat and mutton have higher water content, so they have higher economic benefits. [0003] In plateau areas, marinated yak meat and mutton are mostly produced in small workshops without uniform standards. The finished products have quality problems such as serious juice loss, rough ta...

AI Technical Summary

Problems solved by technology

[0003] In plateau areas, marinated yak meat and mutton are mostly produced in small workshops without uniform standards. The finished products have quality problems such as serious juice loss, rough taste, and microorganisms exceeding the limit, which seriously affect the profitability of enterprises.

[0004] During the processing of stewed meat, under the influence of tumbling, high temperature, high salt, etc., the fat oxidation is more serious. The retail stewed yak meat and mutton have only a shelf life of 20 to 30 days. The continuous oxidation of fat will produce bad taste, flavor and Hazardous substances that affect product quality

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