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Preparation method of slow-release marinating liquid for sauced and marinated meat

A technology of braised meat in sauce and slow release, which is applied in the preservation of meat/fish with chemicals, application, and preservation of food ingredients as anti-microbials, etc. problems, to achieve the effect of extending product shelf life, easy industrial production, and improving product quality

Pending Publication Date: 2020-09-11
重庆真本味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technology has problems such as long sterilization time, high energy consumption, nutrient loss, poor taste, and reduced safety. The characteristics of sauced meat products are missing, and the product quality is reduced.

Method used

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  • Preparation method of slow-release marinating liquid for sauced and marinated meat
  • Preparation method of slow-release marinating liquid for sauced and marinated meat
  • Preparation method of slow-release marinating liquid for sauced and marinated meat

Examples

Experimental program
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Effect test

Embodiment 1

[0021] The preparation method of the slow-release brine used for stewed pork in sauce is prepared by the following method:

[0022] (1) Extraction of brine liquid: after superfine grinding of the brine material, sieve, take the brine material and add 95% ethanol according to the material-to-liquid ratio of 1:8, filter it on a shaker at 55°C for 12 hours, and then add it to the residue according to the material-to-liquid ratio of 1:4 After re-extracting with 95% ethanol for 12 hours, it was filtered. The combined filtrates were concentrated by rotary evaporation at 50°C to obtain the brine material extract, which is the core material of the slow-release brine.

[0023] (2) Product preparation: Weigh 6g of composite wall material starch sodium octenyl succinate and maltodextrin in proportion to dissolve in 15ml of deionized water, stir at room temperature for 2h, then add 3g of halogen material extract and stir for 0.5h, and The mixed solution was homogenized at 10,000 rpm for ...

Embodiment 2

[0034] Braised meat flavor slow-release supplement, prepared by the following method:

[0035] The preparation method of the slow-release brine used for stewed pork in sauce is prepared by the following method:

[0036] (1) Extraction of brine: dry and mash the brine, then sieve, take the brine and add 95% ethanol at a material-to-liquid ratio of 1:8, filter on a shaker at 55°C for 12 hours, and pour into the residue at a material-to-liquid ratio of 1:4 Add 95% ethanol to re-extract for 12h and then filter. The combined filtrates were concentrated by rotary evaporation at 50°C to obtain the brine material extract, which is the core material of the slow-release brine.

[0037] (2) Product preparation: Weigh 10 g of composite wall material starch sodium octenyl succinate and maltodextrin in proportion to dissolve in 25 ml of deionized water, stir at room temperature for 2 h, then add 5 g of stew extract and stir for 0.5 h, and The mixed solution was homogenized at 10,000 rpm f...

Embodiment 3

[0040] The preparation method of the slow-release brine used for stewed pork in sauce is prepared by the following method:

[0041] (1) Extraction of brine liquid: after superfine grinding of the brine material, sieve, take the brine material and add 95% ethanol according to the material-to-liquid ratio of 1:8, filter it on a shaker at 55°C for 12 hours, and then add it to the residue according to the material-to-liquid ratio of 1:4 After re-extracting with 95% ethanol for 12 hours, it was filtered. The combined filtrates were concentrated by rotary evaporation at 50°C to obtain the brine material extract, which is the core material of the slow-release brine.

[0042] (2) Product preparation: Weigh 8 g of composite wall material starch sodium octenyl succinate and maltodextrin in proportion to dissolve in 20 ml of deionized water, stir at room temperature for 2 h, then add 4 g of stew extract and stir for 0.5 h, and The mixed solution was homogenized at 10,000 rpm for 7 minut...

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Abstract

The present invention discloses a preparation method of slow-release marinating liquid for sauced and marinated meat. The slow-release marinating liquid is used to extend shelf life of the sauced andmarinated meat, at the same time maintains original unique flavor of marinated meat products, and delays flavor loss. A slow-release embedding technology is used, a certain proportion of a composite wall material of sodium starch octenyl succinate and maltodextrin is dissolved and then a marinating material extract is added to embed substances containing antioxidant components and volatile flavorsubstances to prepare the slow-release marinating liquid. The slow-release marinating liquid is released slowly during a storage and preservation period, obviously improves shelf life of the sauced and marinated meat products, reduces a change rate of flavor of the sauced and marinated meat, improves quality of the sauced and marinated meat, increases consumers' desire to buy, and is easier for large-scale industrial production.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a method for preparing slow-release brine for stewed meat in sauce. Background technique [0002] As a traditional meat product with Chinese characteristics, stewed pork with sauce has a long history, strong flavor and attractive color, and is loved by consumers. It is cooked from fresh meat in a brine containing spices and seasonings. In recent years, with the rapid development of the national economy, the acceleration of people's life rhythm and the change of consumption concept, my country's stewed pork industry has ushered in an unprecedented development opportunity. [0003] Stewed meat with sauce is rich in nutrients and is susceptible to microbial contamination and spoilage, resulting in a small sales radius and a short storage period. With the prolongation of storage time, its unique flavor will be lost, the product quality will decline, and the acceptability will be low, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23L27/00A23L13/70A23L13/40
CPCA23B4/20A23L27/72A23L13/72A23L13/428A23V2002/00A23V2200/10A23V2300/14A23V2250/082A23V2250/5114A23V2200/16Y02A40/90
Inventor 刘昌仁
Owner 重庆真本味食品有限公司
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