AU2020103914A4

AU2020103914A4 - Quantitative saucing method and snack meat products

Info

Publication number: AU2020103914A4
Application number: AU2020103914A
Authority: AU
Inventors: Dong Han; Feng Huang; Xia Li; Chunhui Zhang
Original assignee: Institute of Food Science and Technology of CAAS
Current assignee: Institute of Food Science and Technology of CAAS
Priority date: 2020-12-07
Filing date: 2020-12-07
Publication date: 2021-04-29
Anticipated expiration: 2028-12-07

Abstract

The present invention discloses a quantitative saucing method, including: mixing raw meat and seasoning according to a ratio, tumbling, and ripening; wherein, in the tumbling, a vacuum degree is -1.0 to -0.05 MPa, a temperature is 0-5°C, the tumbling is an intermittent tumbling, time of each tumbling is 10-30 minutes, and an interval time between adjacent tumbling is 10-30 minutes. The present invention also provides a snack meat product. The present invention has a quantitative ratio of the raw meat and seasoning, high utilization rate of spices, no boiling loss, uniform product quality, low energy consumption, no waste stewed soup discharge, and no environmental pollution.

Description

QUANTITATIVE SAUCING METHOD AND SNACK MEAT PRODUCTS TECHNICAL FIELD

The present invention relates to the field of meat processing, in

particular to a quantitative saucing method and snack meat products.

BACKGROUND

Most of the sauced meat products sold presently on the markets are

prepared by the traditional stewing process using a stewed soup,

including selecting fresh meat or thawed meat products as raw meat,

trimming, washing, draining, marinating in a pre-cooked marinating

solution for 5-8 hours, stewing in a jacketed pan containing dilute stewed

soup at 95°C for 50 minutes, stewing again in a concentrated stewed soup

for 3-5 minutes, packaging and performing secondary sterilization to

obtain finished products. However, the traditional stewing process needs

to be continuously partially added stewing materials because of

absorption, consumption and thermal evaporation of the stewed soup. The

components of the stewed soup are unstable and the flavor is uneven due

to a non-proportional absorption effect of the raw meat on the spices. The

stewed soup can only be used continuously for 3-5 times, which is not

conducive to the quality stability control of the stewed meat products.

Excessive free fatty acids, trans fatty acids, heterocyclic amines,

nitrosamines and other toxic and harmful substances are produced in the stewed soup due to repeated boiling oxidation and high temperature for a long time, which is not conducive to the quality and safety control of the stewed meat products. In addition, the traditional stewing process is a processing method with excessive the stewed soup and shortage of the raw meat, has high production cost, low utilization rate of spices, boiling loss of the raw meat, and waste liquid pollution. Therefore, the traditional stewing process has unstable products quality, low safety, and high production costs, which restricts the standardization and industrialized production of the stewed meat products at a certain extent. Therefore, it is urgent to design a technical solution that can overcome the above-mentioned shortcomings to a certain extent.

SUMMARY

An object of the present invention is to provide a quantitative

saucing method and snack meat products, and the quantitative saucing

method has advantages of quantitative ratio of raw meat and seasoning,

high utilization rate of spices, no boiling loss, uniform products quality,

low energy consumption, no waste stewed soup discharge, and no

environmentalpollution.

In view of objects mentioned above and other advantages, the

present invention provides a quantitative saucing method, including the

following steps:

mixing raw meat and seasoning according to a mass ratio, tumbling, and ripening; wherein, in the tumbling, a vacuum degree is -1.0 to -0.05 MPa, a temperature is 0-5°C, the tumbling is an intermittent tumbling, time of each tumbling is 10-30 minutes, and an interval time between adjacent tumbling is 10-30 minutes.

Preferably, in the quantitative saucing method, the mass ratio of the

raw meat and the seasoning is 100 : 10-30.

Preferably, in the quantitative saucing method, the tumbling is

performed in a tumbling tank, the vacuum degree is -1.0 to -0.08 MPa,

the temperature is 4°C, and a rotation speed of the tumbling tank is 6-12

rpm.

Preferably, in the quantitative saucing method, the ripening includes

drying, steaming and baking.

Preferably, in the quantitative saucing method, in the drying, a

drying temperature is 60-90°C, drying time is 10-30 minutes, a relative

humidity is less than 30%, and a wind speed is 2000-3000 rpm;

in the steaming, a steaming temperature being 85-95°C, a steaming

time being 10-60 minutes, a relative humidity being 100%, and a wind

speed being 500-1000 rpm;

in the baking, a baking temperature being 80-120°C, baking time

being 10-30 minutes, a relative humidity being less than 30%, and a wind

speed being 500-1000 rpm.

Preferably, the quantitative saucing method also includes smoking,

wherein a smoking temperature is 60-90°C, a smoking time is 5-20

minutes, a relative humidity is less than 30%, and a wind speed is

500-1000 rpm.

Preferably, in the quantitative saucing method, the raw meat is fresh

meat or frozen meat.

Preferably, the quantitative saucing method also includes performing

pretreatment of the raw meat before mixing raw meat and seasoning,

wherein, the pretreatment includes at least one of thawing, trimming and

performing deodorization.

Preferably, in the quantitative saucing method, raw materials of the

seasoning include:

table salt, white granulated sugar, monosodium glutamate, I+Q

disodium succinate, monascus colours, compound phosphate, sodium

nitrite, ethyl maltol, soy sauce, water, water-soluble capsaicin,

water-soluble pepper extract, water-soluble green pepper extract, chicken

powder, fine stewed duck paste, bean paste, boiling wine, pepper powder,

chili powder, thirteen spices compounds, five spices powder.

The present invention also provides snack meat products which are

prepared by the quantitative saucing method.

The present invention includes at least the following advantages:

In the quantitative saucing method of the present invention, muscle fibers of raw meat such as duck neck, chicken wing, chicken neck, and others meat pieces, are beaten under the action of beating, tumbling and seasoning in the tumbling step, salt-soluble protein is separated out, the salt-soluble protein forms a network structure after absorbing water, and the network structure improves the water retention of sauced meat products. The raw meat has a strong adsorption and penetration effect on the seasoning under vacuum tumbling and immersion process, the raw meat can absorb a certain amount of seasoning within a specific immersion time, so as to achieve quantitative tumbling and seasoning and improve uniformity and stability of meat products quality.

Other advantages, objects, and features of the present invention will

be showed in part through following description, and in part will be

understood by those skilled in the art from study and practice of the

present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

Fig. 1 is an electronic nose flavor profile diagram of spicy duck neck

prepared by the traditional stewing process.

Fig. 2 is an electronic nose flavor profile diagram of spicy duck neck

prepared by the quantitative saucing method of the present invention.

Fig. 3 is a GC-MS flavor radar diagram of spiced duck neck

prepared by the traditional stewing process.

Fig. 4 is a GC-MS flavor radar diagram of spiced duck neck prepared by the quantitative saucing method of the present invention.

DETAILED DESCRIPTION

The present invention will now be described in further detail with

reference to the accompanying drawings in order to enable person skilled

in the art to practice with reference to the summary.

It should be noted that terms of "having", "containing" and

"including" as used herein do not exclude presence or addition of one or

more other elements or combinations thereof.

The present invention provides a quantitative saucing method,

including: mixing raw meat and seasoning according to a mass ratio,

tumbling, and ripening;

wherein, in the tumbling, a vacuum degree is -1.0 to -0.05 MPa, a

temperature is 0-5°C, the tumbling is an intermittent tumbling, a time of

every time of the tumbling is 10-30 minutes, and an interval time between

adjacent tumbling is 10-30 minutes. The raw meat can be selected from

duck neck, chicken wing, chicken neck, and meat piece. The seasoning is

preferably liquid seasoning. The vacuum degree is preferably -1.0 to

-0.08 MPa, and the temperature is preferably 4°C. The total tumbling

time containing the interval time is 30-720 minutes. In the tumbling,

muscle fibers of raw meat are beaten under the action of beating,

tumbling and the seasoning, salt-soluble protein is separated out, the

salt-soluble protein forms a network structure after absorbing water, and the network structure improves the water retention of sauced meat products. The raw meat has a strong adsorption and penetration effect on the seasoning under vacuum tumbling and immersion process, the raw meat can absorb a certain amount of seasoning within a specific immersion time, so as to achieve quantitative tumbling and seasoning and improve uniformity and stability of products quality.

In another embodiment, the mass ratio of the raw meat and the

seasoning is 100 : 10-30, preferably 100 : 20-25.

In another embodiment, the tumbling is performed in a tumbling

tank, the vacuum degree is -1.0 to -0.08 MPa, the temperature is 4°C, and

a rotation speed of the tumbling tank is 6-12 rpm, preferably 10-12 rpm.

In another embodiment, the ripening includes drying, steaming and

baking, and the drying, the steaming and the baking can be performed by

existing drying, steaming and baking technology.

In another embodiment, in the drying, a drying temperature is

-90°C, drying time is 10-30 minutes, a relative humidity is less than

%, a wind speed is 2000-3000 rpm; and it is preferred that the drying

temperature is 85-88°C, the drying time is 20-25 minutes, the relative

humidity is 10%, and the wind speed is 2900 rpm;

in the steaming, a steaming temperature being 85-95°C, steaming

time being 10-60 minutes, a relative humidity being 100%, a wind speed

being 500-1000 rpm; and it is preferred that the steaming temperature is

-90°C, the wind speed is 960 rpm;

in the baking, a baking temperature being 80-120°C, baking time

being 10-30 minutes, a relative humidity being less than 30%, a wind

speed being 500-1000 rpm; and it is preferred that the baking temperature

is 100-110°C, the baking time is 20-25 minutes, the relative humidity is

-20%, and the wind speed is 960 rpm.

In another embodiment, the quantitative saucing method also

includes smoking, wherein a smoking temperature is 60-90°C, a smoking

time is 5-20 minutes, a relative humidity is less than 30%, and a wind

speed is 500-1000 rpm. It is preferred that the smoking temperature is

-85°C, the smoking time is 15-20 minutes, the relative humidity is 5%,

and the wind speed is 960 rpm.

In another embodiment, the raw meat is fresh meat or frozen meat.

In another embodiment, the quantitative saucing method also

includes performing pretreatment of the raw meat before mixing raw

meat and seasoning, wherein, the pretreatment includes at least one of

thawing, trimming and performing deodorization.

In another embodiment, raw materials of the seasoning include:

table salt, white granulated sugar, monosodium glutamate, I+Q

disodium succinate, monascus colours, compound phosphate, sodium

nitrite, ethyl maltol, soy sauce, water, water-soluble capsaicin,

water-soluble pepper extract, water-soluble green pepper extract, chicken powder, fine stewed duck paste, bean paste, boiling wine, pepper powder, chili powder, thirteen spices compounds, five spices powder.

The present invention also provides snack meat products which are

prepared by the quantitative saucing method.

The present invention is described by a specific embodiment as

follows.

Embodiment 1 a quantitative saucing method of spicy duck necks

and a verification test thereof

The duck necks are selected from duck necks of Pekin-duck.

The duck necks are performed quantitative saucing according to the

following steps:

1, pre-treating the duck necks, and trimming

Fresh or thawed duck necks are selected, and lymph, fascia and

other foreign materials on the surface are removed.

2, deodorization

The pretreated duck necks are placed into a cleaning tank, 1 %o

white pepper and 2 %o white vinegar are added for deodorization, and

then the duck necks are washed with water and drained for use.

3, seasoning preparation

All kinds of raw materials of the seasoning according to Table 1 are

weighted, and mixing to obtain compound seasoning solution.

Table 1 raw materials list of the compound seasoning solution of spicy flavor (based on 1kg raw meat) seasoning usage (g) seasoning usage (g) table salt 12.0 water-soluble 3.80 capsaicin white granulated 10.0 water-soluble 1.0 sugar pepper extract monosodium 3.80 water-soluble 1.60 glutamate green pepper extract

I+G 0.20 chicken powder 3.0

disodium succinate 0.20 fine stewed duck 7.0

paste

monascus colours 0.05 bean paste 18.0

E=100

compound 3.28 boiling wine 24.0

phosphate

sodium nitrite 0.10 pepper powder 0.50

ethyl maltol 0.05 chili powder 0.60

soy sauce 29.0 thirteen spices 1.0

compounds

water 100.0 five spices 1.20

powder

4, quantitative tumbling

After deodorization, the duck necks are placed into a tumbling tank,

adding the compound seasoning solution at a mass ratio of the duck necks

and the compound seasoning solution of 100:22, and tumbling; wherein, a

rotation speed of the tumbling tank is 12 rpm, a vacuum degree is -0.08

MPa, a temperature is 4°C, the tumbling is an intermittent tumbling, time

of each tumbling is 10-30 minutes, the interval time between adjacent

tumbling is 30 minutes, and the total tumbling time containing the

interval time is 720 minutes.

5, ripening and smoking

After the duck necks are seasoned by tumbling in the step 4, tiling

on a tray cart carried 10kg per layer, pushing into a multifunctional

fumigation furnace for ripening and smoking. The ripening includes

drying, steaming and baking in sequence, and the smoking can be

selectively adopted according to product flavor requirements. The setting

parameters of the fumigation furnace are shown in Table 2.

Table 2 parameters of the ripening and smoking

steps temperature time humidity wind speed

(°C) (min) (RH/100) (rpm)

ripening drying 88 25 10 2900

steaming 90 55 100 960

baking 100 25 20 960 smoking 85 15 5 960

6, cooling and packaging

The duck necks after being smoked are naturally cooled in a drying

room for 30 minutes, then cooling in a 0-4°C cooling room for about 3 h

until the central part temperature of the duck neck is decreased to 15°C,

and packaging, wherein vacuum sealing should be straight, neat and

without wrinkles, and packaging workers pay attention to personal

hygiene and disinfection of tools and instruments, and keep packaging

site hygienic.

7, second sterilization

After packaging, performing secondary sterilization in time by a

pasteurization method, wherein, the sterilization temperature is 85°C, the

sterilization time is 15 minutes, and then cooling in circulating tap water

for 30 minutes until the central part temperature of the duck neck is

decreased to 15°C.

8, labeling and boxing

After cooling, the duck neck products are transferred to a labeling

room for labeling and boxing. The label must be standardized, tight and

firm, the printed date is standardized and clear, and there is no double

date on the label and the box.

9, inspection and storage

The duck neck finished products is carried out inspection in accordance with the requirements of the products standards, and is stored in a warehouse after passing the inspection. Storage record and identification are kept. The warehouse temperature should be kept at

-4°C to obtain spicy sauced duck neck finished products.

The flavor analysis of the spicy sauced duck neck products

processed by the quantitative saucing method and the traditional stewing

process is performed by sensory evaluation combined with electronic

nose sniffing. The result shows that the saucing effect of the sauced duck

neck processed by the quantitative saucing method can completely reach

the saucing effect of the sauced duck neck processed by the traditional

stewing process. The flavor profile diagrams are shown in Fig. 1 and Fig.

2.

As shown in Fig. 1 and Fig. 2, the absorption of spices and

seasoning components by raw meat is based on the cold immersion effect

in the quantitative saucing method of the present invention. Compared

with the traditional stewing process using a 90-100°C stewed soup, the

raw meat in the quantitative saucing method is not boiled in the stewed

soup, so protein components in the raw meat are denatured during the

drying process, and form a protein protective layer which improves the

water retention of the products. The quantitative saucing method has no

boiling loss, increases the yield of the products, and improves the quality

of the product. A comparison of energy power and auxiliary material consumption of the quantitative saucing method and the traditional stewing process is shown in Table 3.

Table 3 Comparison of energy power and auxiliary material

consumption of the quantitative saucing method and the traditional

stewing process (based on Iton raw meat)

process energyconsumption spices consumption

water electricity gas (kg)

(T) (Kw) (T)

traditional 12.20 501.80 2.0 1.10

stewing process

quantitative 6.06 250.90 0.94 0.22

saucing method

As shown in the Table 3, the spices consumption in the production of

the spicy duck neck products using 1 ton raw meat by the quantitative

saucing method is 0.22 kg, which accounts for 20% that of the traditional

stewing process; water consumption is 6.06 tons of water, electricity

consumption is 501.80Kw, and gas consumption is 2.0 tons. The energy

consumption only accounts for 49.9% that of the traditional stewing

process.

Embodiment 2 a quantitative saucing method of spiced duck neck

and a verification test thereof

The duck necks are performed quantitative saucing according to the following steps:

1, pre-treating the duck neck, and trimming

Fresh or thawed duck necks are selected, and lymph, fascia and

other foreign materials on the surface are removed.

2, deodorization

The pretreated duck necks are placed into a cleaning tank, 1 %o

white pepper and 2 %o white vinegar are added for deodorization, and

then the duck necks are washed with water and drained for use.

3, seasoning preparation

All kinds of raw materials of the seasoning according to Table 4 are

weighted, and mixing to obtain compound seasoning solution.

Table 1 raw materials list of the compound seasoning solution of

spicy flavor (based on 1kg raw meat)

seasoning usage (g) seasoning usage (g)

table salt 12.0 camellia oil 3.50

white granulated 10.0 sesame oil 1.50

sugar

monosodium 3.80 zanthoxylum oil 1.0

glutamate

I+G 0.20 chicken essence 4.0

disodium succinate 0.20 maltose 7.0

monascus colours 0.05 white spirit 40.0

E=100

compound 3.28 boiling wine 24.0

phosphate

sodium nitrite 0.10 thirteen spices 1.50

compounds

ethyl maltol 0.05 five spices 2.50

powder

soy sauce 29.0 water 100.0

4, quantitative tumbling

After deodorization, the duck necks are placed into a tumbling tank,

adding the compound seasoning solution at a mass ratio of the duck neck

and the compound seasoning solution of 100:22, and tumbling; wherein,

rotation speed of the tumbling tank is 10 rpm, the vacuum degree is -0.10

MPa, the temperature is 4°C, the tumbling is an intermittent tumbling,

time of each tumbling is 30 minutes, the interval time between adjacent

tumbling is 30 minutes, and the total tumbling time containing the

interval time is 720 minutes.

5, ripening and smoking

After the duck necks are seasoned by tumbling in the step 4, tiling

on a tray cart carried 10kg per layer, pushing into a multifunctional

fumigation furnace for ripening and smoking. The ripening includes

drying, steaming and baking in sequence, and the smoking can be selectively adopted according to product flavor requirements. The setting parameters of the fumigation furnace are shown in Table 2.

Table 2 parameters of the ripening and smoking

steps temperature time humidity wind speed

(°C) (min) (RH/100) (rpm)

ripening drying 88 25 10 2900

steaming 90 55 100 960

baking 100 25 20 960

smoking 85 15 5 960

6, cooling and packaging

The duck necks after being smoked are naturally cooled in a drying

room for 30 minutes, then cooling in a 0-4°C cooling room for about 3 h

until the central part temperature of the duck neck is decreased to 15°C,

and packaging, wherein vacuum sealing should be straight, neat and

without wrinkles, and packaging workers pay attention to personal

hygiene and disinfection of tools and instruments, and keep packaging

site hygienic.

7, second sterilization

After packaging, performing secondary sterilization in time by a

pasteurization method, wherein, the sterilization temperature is 85°C, the

sterilization time is 15 minutes, and then cooling in circulating tap water

for 30 minutes until the central part temperature of the duck neck is decreased to 15°C.

8, labeling and boxing

After cooling, the duck neck product is transferred to a labeling

room for labeling and boxing. The label must be standardized, tight and

firm, the printed date is standardized and clear, and there is no double

date on the label and the box.

9, inspection and storage

The duck neck finished products is carried out inspection in

accordance with the requirements of the products standards, and is stored

in a warehouse after passing the inspection. Storage record and

identification are kept. The warehouse temperature should be kept at

-4°C to obtain spiced duck neck finished products.

The analysis of the spiced duck neck processed by the quantitative

saucing method in the embodiment 2 and the traditional stewing process

is performed by sensory evaluation combined with GC-MS. The result

shows that the saucing effect of the spiced duck neck processed by the

quantitative saucing method can completely reach the saucing effect of

the spiced duck neck processed by the traditional stewing process. The

flavor analysis of the spiced duck necks processed by the quantitative

saucing method in the embodiment 2 and the traditional stewing process

is performed by GC-MS, and obtained flavor radar diagrams are shown as

Fig. 3 and Fig. 4. A comparison of energy power and auxiliary material consumption of the quantitative saucing method and the traditional stewing process is the same as the embodiment 1, which is shown in

Table 3.

A summary

In the quantitative saucing method of the present invention, muscle

fibers of raw meat such as duck neck, chicken wing, chicken neck, and

others meat pieces, are beaten under the action of beating and tumbling of

a tumbling machine, and under the action of phosphate in the seasoning,

salt-soluble protein is separated out, the salt-soluble protein forms a

network structure after absorbing water, and the network structure

improves the water retention of sauced meat products. The raw meat has

a strong adsorption and penetration effect on the seasoning under vacuum

tumbling and immersion process, the raw meat can absorb a certain

amount of seasoning within a specific immersion time, so as to achieve

quantitative tumbling and seasoning and improve uniformity and stability

of products quality. In the process of ripening and smoking, the surface

protein of the raw meat is denatured in the drying process, and forms a

hard shell to prevent water loss and improve water holding capacity. The

raw meat is ripened by the penetration action of steam in the steaming

process which simulates the boiling process of the traditional stewing

process, avoids defects of the traditional stewing process, ensures the

flavor and taste of the sauced products, and achieves uniform and stable quality. Compared with the traditional stewing process using a 90-100°C stewed soup, the raw meat in the quantitative saucing method is not repeatedly boiled in the stewed soup. The quantitative saucing method has no boiling loss, safe product quality, high yield of meat products, fully utilization of the liquid seasoning, no raw meat waste and waste liquid discharge, which improves the comprehensive production efficiency of the sauced meat products.

The quantitative saucing method of the present invention realizes

quantitative saucing without stewed soup by the accurate ratio of the raw

meat and compound liquid seasoning (saucing solution). In the

quantitative saucing method, the ration of the raw meat and compound

liquid seasoning, and the concentration of the compound liquid seasoning

are determined according to the quality requirements such as flavor, taste,

color and luster of the sauced meat products, and the absorption capacity

of the raw meat to the compound liquid seasoning under vacuum and low

temperature conditions. The raw meat is tumbled and immersed in the

compound liquid seasoning, so that the compound liquid seasoning are

completely absorbed, thereby realizing the quantitative flavor modulation.

The quantitative saucing method is suitable for the production of snack

sauced meat products, and is a new processing method. Compared with

the traditional stewing process, the quantitative saucing method has a

quantitative ratio of the raw meat and other auxiliary materials, high utilization rate of spices, and has no waste stewed soup discharge and no environmental pollution. The usage only accounts for 10%-30% that of the traditional stewing method. The quantitative saucing method has no boiling loss, product yield is increased by 5%-8%, product quality is uniform; energy consumption is reduced, and energy consumption only accounts for 40%-50% of the traditional stewing method.

The number of devices and processing scale described here are used

to simplify the description of the present invention. The application,

modification and changes of the pilot-plant device for extraction of bone

nutrient components of the present invention will be obvious to those

skilled in the art.

Although the embodiments of the present invention have been

disclosed above, they are not limited to the applications previously

mentioned in the specification and embodiments, and can be applied in

various fields suitable for the present invention. For ordinary skilled

person in the field, other various changed model, formula and parameter

may be easily achieved without creative work according to instruction of

the present invention, changed, modified and replaced embodiments

without departing the general concept defined by the claims and their

equivalent are still included in the present invention. The present

invention is not limited to particular details and illustrations shown and

described herein.

Claims

WHAT IS CLAIMED IS:

1. A quantitative saucing method, being characterized in that, the

method includes the following steps:

mixing raw meat and seasoning according to a mass ratio, tumbling,

and ripening;

wherein, in the tumbling, a vacuum degree is -1.0 to -0.05 MPa, a

temperature is 0-5°C, the tumbling is an intermittent tumbling, time of

each tumbling is 10-30 minutes, and an interval time between adjacent

tumbling is 10-30 minutes.

2. The quantitative saucing method according to claim 1, being

characterized in that, the mass ratio of the raw meat and the seasoning is

100 : 10-30.

3. The quantitative saucing method according to claim 1, being

characterized in that, the tumbling is performed in a tumbling tank, the

vacuum degree is -1.0 to -0.08 MPa, the temperature is 4°C, and a

rotation speed of the tumbling tank is 6-12 rpm.

4. The quantitative saucing method according to claim 1, being

characterized in that, the ripening includes drying, steaming and baking.

5. The quantitative saucing method according to claim 4, being

characterized in that, in the drying, a drying temperature is 60-90°C, a

drying time is 10-30 minutes, a relative humidity is less than 30%, and a

wind speed is 2000-3000 rpm; in the steaming, wherein, a steaming temperature is 85-95°C, a steaming time is 10-60 minutes, a relative humidity is 100%, and a wind speed is 500-1000 rpm; in the baking, wherein, a baking temperature is 80-120°C, baking time is 10-30 minutes, a relative humidity is less than 30%, and a wind speed is 500-1000 rpm.

6. The quantitative saucing method according to claim 1, being

characterized in that, the method also includes smoking, wherein a

smoking temperature is 60-90°C, a smoking time is 5-20 minutes, a

relative humidity is less than 30%, and a wind speed is 500-1000 rpm.

7. The quantitative saucing method according to claim 1, being

characterized in that, the raw meat is fresh meat or frozen meat.

8. The quantitative saucing method according to claim 1, being

characterized in that, the method also includes performing pretreatment of

the raw meat before mixing raw meat and seasoning, wherein, the

pretreatment includes at least one of thawing, trimming and performing

deodorization.

9. The quantitative saucing method according to claim 1, being

characterized in that, raw materials of the seasoning include:

table salt, white granulated sugar, monosodium glutamate, I+Q

disodium succinate, monascus colours, compound phosphate, sodium

nitrite, ethyl maltol, soy sauce, water, water-soluble capsaicin, water-soluble pepper extract, water-soluble green pepper extract, chicken powder, fine stewed duck paste, bean paste, boiling wine, pepper powder, chili powder, thirteen spices compounds, five spices powder.

10. Snack meat products, being characterized in that, the snack meat

products are prepared by the quantitative saucing method according to

any one of claims 1-9.