Marinated meat product and production processing method thereof

A processing method and technology for braised meat, applied in the field of braised meat processing, can solve the problems of inability to achieve product color, consistency, and high cost, and achieve the effects of good market prospects, improved taste, and consistent color.

Inactive Publication Date: 2019-01-25
陕西十三坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technical shortcomings of domestic stewed products are directly stewed and colored during the stewed process, which not only affects the taste of the product, but also the degree of coloring is not easy to control, the color of the whole batch of products cannot be consistent, and the stewed soup cannot be reused for the stewed The waste of soup is relatively large and the cost is relatively high, which affects product pricing. Therefore, we propose a stewed meat product and its production and processing method

Method used

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  • Marinated meat product and production processing method thereof
  • Marinated meat product and production processing method thereof
  • Marinated meat product and production processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A stewed meat product, consisting of the following raw materials in parts by weight:

[0025] 800 parts of raw meat, 5 parts of sorghum red pigment, 10 parts of rice wine, 15 parts of vinegar, 5 parts of edible salt, 12 parts of ginger slices, 3 parts of Chinese prickly ash, 5 parts of star anise, 10 parts of cinnamon, and 8 parts of minced garlic.

[0026] A method for producing and processing stewed meat products, comprising the steps of:

[0027] S1. Material selection and cleaning: select pork hind legs, in which the weight ratio of fat meat to lean meat is 1:2, shave off the pig hair on the surface of the fat meat, and clean the meat;

[0028] S2. Precooking: add an appropriate amount of water to the pot, heat it to 75°C, then put the meat in S1 into the pot, keep the temperature, cook for 5 minutes, take it out, and seep out the blood in the meat itself in the form of blood foam , to achieve the initial deodorization effect;

[0029] S3, slicing: Slice the preco...

Embodiment 2

[0038] A stewed meat product, consisting of the following raw materials in parts by weight:

[0039] 900 parts of raw meat, 8 parts of sorghum red pigment, 15 parts of rice wine, 20 parts of vinegar, 7 parts of edible salt, 15 parts of ginger slices, 4 parts of Chinese prickly ash, 7 parts of star anise, 12 parts of cinnamon, and 10 parts of minced garlic.

[0040] A method for producing and processing stewed meat products, comprising the steps of:

[0041] S1. Material selection and cleaning: select pork hind legs, in which the weight ratio of fat meat to lean meat is 1:2, shave off the pig hair on the surface of the fat meat, and clean the meat;

[0042] S2. Pre-cooking: add an appropriate amount of water to the pot, heat it to 80°C, then put the meat in S1 into the pot, keep the temperature, cook for 6 minutes, take it out, and seep out the blood in the meat itself in the form of blood foam , to achieve the initial deodorization effect;

[0043] S3, slicing: Slice the pre...

Embodiment 3

[0052] A stewed meat product, consisting of the following raw materials in parts by weight:

[0053] 1000 parts of raw meat, 10 parts of sorghum red pigment, 20 parts of rice wine, 25 parts of vinegar, 8 parts of edible salt, 18 parts of ginger slices, 5 parts of Chinese prickly ash, 8 parts of star anise, 15 parts of cinnamon, and 12 parts of minced garlic.

[0054] A method for producing and processing stewed meat products, comprising the steps of:

[0055] S1. Material selection and cleaning: select pork hind legs, in which the weight ratio of fat meat to lean meat is 1:2, shave off the pig hair on the surface of the fat meat, and clean the meat;

[0056] S2. Precooking: add an appropriate amount of water to the pot, heat it to 85°C, then put the meat in S1 into the pot, keep the temperature, cook for 7 minutes, take it out, and seep out the blood in the meat itself in the form of blood foam , to achieve the initial deodorization effect;

[0057] S3, slicing: Slice the pr...

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Abstract

The invention relates to the technical field of processing of marinated meat, particularly to a marinated meat product, which comprises the following raw materials by weight: 800-1000 parts of raw material meat, 5-10 parts of sorghum red pigment, 10-20 parts of yellow wine, 15-25 of vinegar 5-8 parts of edible salt, 12-18 parts of ginger slices, 3-5 parts of Zanthoxylum bungeanum Maxim, 5-8 partsof Illicium verum Hook.f, 10-15 parts of Cinnamomum tamala, and 8-12 parts of mashed garlic. The invention relates to a processing method of the marinated meat product, wherein the processing method comprises: S1, material selecting and cleaning; S2, pre-cooking; S3, slicing; S4, blanching; S5, pigment coloring; S6, rolling kneading sousing; S7, marinating; S8, cooling; and S9, packaging warehousing. According to the present invention, with the method, the taste of the product is improved, the cost is reduced, the color of the colored product is the same as the color of the product being subjected to marinating cooking, the taste of the product is easily accepted by customers compared with the marinated meat prepared by the ordinary method, and the market prospects are good.

Description

technical field [0001] The invention relates to the technical field of stewed meat processing, in particular to a stewed meat product and a production and processing method thereof. Background technique [0002] The taste and color of cooked meat products, especially stewed meat products in sauce, play a vital role in directly determining whether the product can be accepted by customers, attract customers and increase sales points; In the production process, the main process is: raw material selection→cleaning and trimming→steaming; in the process of stewing, soy sauce and caramel are used to achieve the purpose of coloring. The existing technical shortcomings of domestic stewed products are directly stewed and colored during the stewed process, which not only affects the taste of the product, but also the degree of coloring is not easy to control, the color of the whole batch of products cannot be consistent, and the stewed soup cannot be reused for the stewed The waste of...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23L5/20A23L5/43
CPCA23L5/21A23L5/43A23L13/10A23L13/428A23L13/70A23L33/105
Inventor 郭强陈香珀
Owner 陕西十三坊食品有限公司
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