Hotpot-flavored conditioning convenient meat product and processing method thereof

Abstract

The invention discloses a hotpot-flavored conditioning convenient meat product and a processing method thereof, and the conditioning convenient meat product is prepared by the following steps: pickling livestock and poultry meat, stewing the pickled livestock and poultry meat in a stewing soup without red oil at the lower layer of a hotpot soup base, then placing the stewed livestock and poultry meat on a steaming and smoking rack, steaming and smoking the stewed livestock and poultry meat with the residual stewed soup and the stewing soup containing the red oil at the upper layer of the hotpot soup base, thus flavor substances evaporated during steaming and smoking of the hotpot soup base gradually permeate into the meat blocks, and the product is crisp in texture and has a strong hotpot flavor. The production raw materials of the product can be pork, mutton, beef, poultry meat or rabbit meat, the product type can be instant jerky or sauced meat which is eaten together with rice or bread, the produced product is crisp in taste, has rich hotpot flavor and is not greasy, and red oil cannot be adhered to hands when the instant food is eaten by hands after a bag is opened.

Description

technical field [0001] The invention relates to the field of meat products, in particular to a hot pot-flavored instant meat product and a processing method thereof. Background technique [0002] Hot pot is the most popular in Southwest China. Foods with hot pot flavor, such as hot pot-flavored braised pork, jerky, potato chips and other leisure and convenience foods, are also popular in the market. The conventional processing method of meat products such as jerky and stewed meat with hot pot flavor is to add the prepared hot pot ingredients to the stewed soup during the product processing, so that the hot pot flavor can penetrate into the meat. However, the main body of hot pot ingredients is oil-immersed type, and hot pot flavors are mainly dissolved in fat or oil, so the surface of the product is often covered with red oil, and some consumers do not like greasy and heavy products, and they are red when opened as a convenience food. The oil sticks to the hands, which is v...

AI Technical Summary

Problems solved by technology

However, the main body of hot pot ingredients is oil-immersed type, and hot pot flavors are mainly dissolved in fat or oil, so the surface of the product is often covered with red oil, and some consumers do not like greasy and heavy products, and they are red when opened as a convenience food. The oil sticks to the hands, which is very inconvenient

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