Healthy delicious preserved meat and making method thereof
A delicious and bacon technology, which is applied in the direction of using chemicals to preserve meat/fish, food ingredients as antioxidants, climate change adaptation, etc. It can solve the problems of high benzopyrene content, unfavorable human health, high salt addition, etc., to achieve meat color Effects of dark red, enhanced antioxidant activity, and low salt content
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Embodiment 1
[0069] The preparation method of healthy and delicious bacon comprises the following steps:
[0070] (1) Raw meat pretreatment: wash the raw meat, cut into strips with a length of 35 cm, a width of 6 cm, and a thickness of 3 cm, hang them at 6°C for 5 hours, drain the surface water, and obtain the pretreated raw meat;
[0071] (2) Preparation of pickling preparation: mix 2 kg of salt, 2.5 kg of spices, 1.5 kg of white wine, 0.4 kg of white granulated sugar, 1 kg of water-retaining agent aqueous solution, and 0.08 kg of antioxidant to obtain the pickling preparation;
[0072] (3) Pickling: Weigh 120 kg of pretreated raw meat, apply the pickling agent evenly on the surface of the pretreated raw meat, the mass ratio of the pickling agent to the pretreated raw meat is 1:18, put it into the pickled In the container, layer by layer, marinate at 4°C for 36 hours to obtain marinated meat, turn over once every 12 hours during the marinating process, place the upper layer of meat on the...
Embodiment 2
[0082] The preparation method of healthy and delicious bacon comprises the following steps:
[0083] (1) Raw meat pretreatment: wash the raw meat, cut into strips with a length of 35 cm, a width of 6 cm, and a thickness of 3 cm, hang them at 6°C for 5 hours, drain the surface water, and obtain the pretreated raw meat;
[0084] (2) Preparation of pickling preparation: mix 2 kg of salt, 2.5 kg of spices, 1.5 kg of white wine, 0.4 kg of white granulated sugar, 1 kg of water-retaining agent aqueous solution, and 0.08 kg of antioxidant to obtain the pickling preparation;
[0085] (3) Pickling: Weigh 120kg of pretreated raw meat, apply the pickle evenly on the surface of the pretreated raw meat, the mass ratio of the pickled agent to the pretreated raw meat is 1:18, and then apply the pickled The raw meat of the marinade is treated at 100MPa for 15 minutes, then put into a marinating container, stacked layer by layer, and marinated at 4°C for 36 hours to obtain marinated meat. Durin...
Embodiment 3
[0095] It is basically the same as that of Example 2, except that the aqueous solution of the water-retaining agent is an aqueous solution with a mass fraction of polydextrose of 3%.
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