CN103181572A - Marinating material combination for sauced meat product and marinating method thereof - Google Patents
Marinating material combination for sauced meat product and marinating method thereof Download PDFInfo
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- CN103181572A CN103181572A CN2013101080102A CN201310108010A CN103181572A CN 103181572 A CN103181572 A CN 103181572A CN 2013101080102 A CN2013101080102 A CN 2013101080102A CN 201310108010 A CN201310108010 A CN 201310108010A CN 103181572 A CN103181572 A CN 103181572A
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Abstract
The invention discloses a marinating material combination for a sauced meat product, which comprises the following components in part by weight: 2-5 parts of ginger, 3-7 parts of fennel, 1-3 parts of dried tangerine peel, 2-5 parts of clove, 1-4 parts of triclonide, 1-2 parts of vanilla, 0.1-0.3 part of pepper, 0.05-0.15 part of cinnamon, 0.02-0.04 part of amomum tsao-ko, 0.04-0.06 part of citric acid and 0.01-0.02 part of monascorubin. A special color-protecting and fresh-keeping formula is added in a marinating material formula; a good color-protecting and fresh-keeping effect is realized through reasonably controlling the dosage of all the components; and in coordination with a special marinating process method, marinated sauced meat is bright in color and delicious in taste, the shelf life of the vacuum-packaged marinated sauced meat can be prolonged to not less than 150 days at the temperature of less than or equal to 35 DEG C, and the marinated sauced meat can not be largely changed in color and fragrance, so that the market circulation cycle is greatly increased, and the market risk of products is effectively reduced.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of sauce halogen meat manufacturing technology with good keeping fresh and protecting color effect.
Background technology
The stewed meat products quality is agreeable to the taste, sense of taste is abundant, pleasant aroma, profit and oiliness, easy to carry, be easy to keeping, be a kind of instant edible traditional dish that is fit to.
As everyone knows, make stewed meat products and need at first use flavouring such as various spices to make bittern, use this bittern raw meat that boils just can make sauce halogen meat then.The problem that adopts the stewed meat products of traditional halogen material formula stew in soy sauce to exist shelf life to fall short of, under the two-stage sterilization condition, the preservation under room temperature phase is no more than 6 months, and As time goes on the color and luster mouthfeel all can produce bigger variation, the circulation cycle of product on market is shorter, causes the market risk bigger.
Therefore, need to explore a kind of halogen material and use this halogen material to prepare the method for stewed meat products, can prolong sauce halogen meat shelf period, and can effectively keep appearance luster for a long time, to reduce the market risk of product.
Summary of the invention
In view of this, the invention provides a kind of stewed meat products halogen feed composition and stew in soy sauce method thereof, said composition adopts unique keeping fresh and protecting color prescription and stew in soy sauce method, on the basis that keeps sauce halogen meat particular flavor, effectively solve the short technical problem of existing prescription and the prepared sauce halogen of stew in soy sauce method meat shelf period.
The present invention solves the problems of the technologies described above by following technological means:
The invention discloses a kind of stewed meat products halogen feed composition, composed of the following components by weight: ginger 2～5, fennel seeds 3～7, dried orange peel 1～3, cloves 2～5, three how 1～4, vanilla 1～2, Chinese prickly ash 0.1～0.3, cassia bark 0.05～0.15, tsaoko 0.02～0.04, citric acid 0.04～0.06, monascorubin 0.01～0.02.
Preferably, said composition is composed of the following components by weight: ginger 3, fennel seeds 5, dried orange peel 2, cloves 3, three how 3, vanilla 1.5, Chinese prickly ash 0.2, cassia bark 0.1, tsaoko 0.03, citric acid 0.05, monascorubin 0.01.
In addition, the invention also discloses a kind of method of using described halogen material stew in soy sauce stewed meat products, may further comprise the steps:
A) getting each raw material by described prescription, is that 60～80 parts clear water mixes and boils with weight portion then, checks the water yield in the boiling part and adds clear water, notes keeping clear water not boiled dry;
B) boil 50～70min after, to add mass concentration be 20%～30% brown sugar water to the amount of 10-15 part by weight, boils;
C) add 5～10 portions of soy sauce, boil;
D) add liquor, boil;
E) continue to boil receipts water to 1/2 of original solution volume and obtain bittern;
F) raw meat that will use salt to pickle 12～16 hours adds in the bittern, and the part by weight of raw meat and bittern is 1: 3-1: 4, and slow fire boils and keeps 60～70min;
G) halogen meat is dewatered to water content and be no more than 5%, high-temperature sterilization and vacuum packaging namely get sauce halogen meat finished product.Further, in the described step d), the alcoholic strength of liquor is 40～60 degree.
Beneficial effect of the present invention: stewed meat products halogen feed composition of the present invention, composed of the following components by weight: ginger 2～5, fennel seeds 3～7, dried orange peel 1～3, cloves 2～5, three how 1～4, vanilla 1～2, Chinese prickly ash 0.1～0.3, cassia bark 0.05～0.15, tsaoko 0.02～0.04, citric acid 0.04～0.06, monascorubin 0.01～0.02, be provided with distinctive keeping fresh and protecting color prescription in this halogen material formula, and by the reasonable control to each amounts of components, can play good keeping fresh and protecting color effect, cooperate specific stew in soy sauce process, the sauce halogen meat that makes institute's stew in soy sauce is the color and luster deliciousness not only, and the shelf life after the vacuum packaging can prolong under smaller or equal to 35 degrees celsius and was not less than 150 days, and color and luster, fragrance does not all produce bigger variation, the market circulation cycle increases greatly, effectively reduces the market risk of product.
The specific embodiment
Embodiment 1:
Present embodiment adopts the pig streaky pork to make sauce halogen meat as raw meat, by following formulated halogen feed composition, composed of the following components by weight: ginger 2, fennel seeds 3, dried orange peel 1, cloves 2, three how 1, vanilla 1, Chinese prickly ash 0.1, cassia bark 0.05, tsaoko 0.02, citric acid 0.04, monascorubin 0.01.
Use the method for above-mentioned halogen material stew in soy sauce stewed meat products, may further comprise the steps:
A) getting each raw material by described prescription, is that 60 parts clear water mixes and boils with weight portion then, checks the water yield in the boiling part and add clear water that note keeping clear water not boiled dry, this step main purpose is for using seasoning and the nutritional labeling in the clear water extraction halogen material;
B) boil 50min after, to add mass concentration be 20% brown sugar water to 10 parts amount by weight, boils, and plays toning seasoning effect, and make bittern denseer thick;
C) add 5 portions of soy sauce, boil, play the flavouring colour-regulating effect;
D) add the liquor that alcoholic strength is 40 degree, boil, increase fragrance, make easier the entering in the raw meat of fragrance in the bittern;
E) continue to boil receipts water and obtain bittern to 1/2 of original solution volume, the control bittern concentration increases fragrance;
F) raw meat that will use salt to pickle 12 hours adds in the bittern, and the part by weight of raw meat and bittern is 1: 3, and slow fire boils and keeps 60min;
G) halogen meat is dewatered to water content and be no more than 5%, high-temperature sterilization and vacuum packaging namely get sauce halogen meat finished product.
Detect prepared stewed meat products by ASLT test, because fat content is higher in the sauce halogen meat, the chemical reaction that temperature causes plays a major role to the quality influence of sauce halogen meat, and the testing result of sample under 35 degrees centigrade of temperature is as follows:
As can be seen from the above table, the shelf life of the prepared sauce halogen of present embodiment meat can reach 330 days, compares with the sauce halogen meat that adopts prior art to make, and surpasses to adopt the long shelf life of sauce halogen meat that prior art makes 6 months 150 days.
Embodiment 2:
Present embodiment adopts the pig streaky pork to make sauce halogen meat as raw meat, by following formulated halogen feed composition, composed of the following components by weight: ginger 3, fennel seeds 5, dried orange peel 2, cloves 3, three how 3, vanilla 1.5, Chinese prickly ash 0.2, cassia bark 0.1, tsaoko 0.03, citric acid 0.05, monascorubin 0.01.
Use the method for above-mentioned halogen material stew in soy sauce stewed meat products, may further comprise the steps:
A) getting each raw material by described prescription, is that 70 parts clear water mixes and boils with weight portion then, checks the water yield in the boiling part and adds clear water, notes keeping clear water not boiled dry;
B) boil 60min after, to add mass concentration be 25% brown sugar water to 12 parts amount by weight, boils;
C) add 8 portions of soy sauce, boil;
D) add the liquor that alcoholic strength is 50 degree, boil;
E) continue to boil receipts water to 1/2 of original solution volume and obtain bittern;
F) raw meat that will use salt to pickle 14 hours adds in the bittern, and the part by weight of raw meat and bittern is 1: 3.5, and slow fire boils and keeps 65min;
G) halogen meat is dewatered to water content and be no more than 5%, high-temperature sterilization and vacuum packaging namely get sauce halogen meat finished product.
Detect prepared stewed meat products by ASLT test, because fat content is higher in the sauce halogen meat, the chemical reaction that temperature causes plays a major role to the quality influence of sauce halogen meat, and the testing result of sample under 35 degrees centigrade of temperature is as follows:
As can be seen from the above table, the shelf life of the prepared sauce halogen of present embodiment meat can reach more than 330 days, compared with the sauce halogen meat that adopts prior art to make, and surpassed to adopt the long shelf life of sauce halogen meat that prior art makes 6 months 150 days.
Embodiment 3:
Present embodiment adopts the pig streaky pork to make sauce halogen meat as raw meat, by following formulated halogen feed composition, composed of the following components by weight: ginger 5, fennel seeds 7, dried orange peel 3, cloves 5, three how 4, vanilla 2, Chinese prickly ash 0.3, cassia bark 0.15, tsaoko 0.04, citric acid 0.06, monascorubin 0.02.
Use the method for above-mentioned halogen material stew in soy sauce stewed meat products, may further comprise the steps:
A) getting each raw material by described prescription, is that 80 parts clear water mixes and boils with weight portion then, checks the water yield in the boiling part and adds clear water, notes keeping clear water not boiled dry;
B) boil 70min after, to add mass concentration be 30% brown sugar water to 15 parts amount by weight, boils;
C) add 10 portions of soy sauce, boil;
D) add the liquor that alcoholic strength is 60 degree, boil;
E) continue to boil receipts water to 1/2 of original solution volume and obtain bittern;
F) raw meat that will use salt to pickle 16 hours adds in the bittern, and the part by weight of raw meat and bittern is 1: 4, and slow fire boils and keeps 70min;
G) halogen meat is dewatered to water content and be no more than 5%, high-temperature sterilization and vacuum packaging namely get sauce halogen meat finished product.
Detect prepared stewed meat products by ASLT test, because fat content is higher in the sauce halogen meat, the chemical reaction that temperature causes plays a major role to the quality influence of sauce halogen meat, and the testing result of sample under 35 degrees centigrade of temperature is as follows:
As can be seen from the above table, the shelf life of the prepared sauce halogen of present embodiment meat can reach 330 days, compares with the sauce halogen meat that adopts prior art to make, and surpasses to adopt the long shelf life of sauce halogen meat that prior art makes 6 months 150 days.
Embodiment 4:
Present embodiment adopts the pig streaky pork to make sauce halogen meat as raw meat, by following formulated halogen feed composition, composed of the following components by weight: ginger 2, fennel seeds 7, dried orange peel 1, cloves 3, three how 4, vanilla 1, Chinese prickly ash 0.3, cassia bark 0.1, tsaoko 0.03, citric acid 0.05, monascorubin 0.01.
Use the method for above-mentioned halogen material stew in soy sauce stewed meat products, may further comprise the steps:
A) getting each raw material by described prescription, is that 60 parts clear water mixes and boils with weight portion then, checks the water yield in the boiling part and adds clear water, notes keeping clear water not boiled dry;
B) boil 60min after, to add mass concentration be 25% brown sugar water to 15 parts amount by weight, boils;
C) add 5 portions of soy sauce, boil;
D) add the liquor that alcoholic strength is 45 degree, boil;
E) continue to boil receipts water to 1/2 of original solution volume and obtain bittern;
F) raw meat that will use salt to pickle 14 hours adds in the bittern, and the part by weight of raw meat and bittern is 1: 3.5, and slow fire boils and keeps 70min;
G) halogen meat is dewatered to water content and be no more than 5%, high-temperature sterilization and vacuum packaging namely get sauce halogen meat finished product.
Detect prepared stewed meat products by ASLT test, because fat content is higher in the sauce halogen meat, the chemical reaction that temperature causes plays a major role to the quality influence of sauce halogen meat, and the testing result of sample under 35 degrees centigrade of temperature is as follows:
As can be seen from the above table, the shelf life of the prepared sauce halogen of present embodiment meat can reach 330 days, compares with the sauce halogen meat that adopts prior art to make, and surpasses to adopt the long shelf life of sauce halogen meat that prior art makes 6 months 150 days.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although with reference to preferred embodiment the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (4)
1. stewed meat products halogen feed composition is characterized in that: composed of the following components by weight: ginger 2～5, fennel seeds 3～7, dried orange peel 1～3, cloves 2～5, three how 1～4, vanilla 1～2, Chinese prickly ash 0.1～0.3, cassia bark 0.05～0.15, tsaoko 0.02～0.04, citric acid 0.04～0.06, monascorubin 0.01～0.02.
2. stewed meat products halogen feed composition according to claim 1 is characterized in that: composed of the following components by weight: ginger 3, fennel seeds 5, dried orange peel 2, cloves 3, three how 3, vanilla 1.5, Chinese prickly ash 0.2, cassia bark 0.1, tsaoko 0.03, citric acid 0.05, monascorubin 0.01.
3. right to use requires the method for 1 or 2 described halogen material stew in soy sauce stewed meat products, it is characterized in that: may further comprise the steps:
A) getting each raw material by described prescription, is that 60～80 parts clear water mixes and boils with weight portion then, checks the water yield in the boiling part and adds clear water, notes keeping clear water not boiled dry;
B) boil 50～70min after, to add mass concentration be 20%～30% brown sugar water to the amount of 10-15 part by weight, boils;
C) add 5～10 portions of soy sauce, boil;
D) add liquor, boil;
E) continue to boil receipts water to 1/2 of original solution volume and obtain bittern;
F) raw meat that will use salt to pickle 12～16 hours adds in the bittern, and the part by weight of raw meat and bittern is 1: 3-1: 4, and slow fire boils and keeps 60～70min;
G) halogen meat is dewatered to water content and be no more than 5%, high-temperature sterilization and vacuum packaging namely get sauce halogen meat finished product.
4. the method for halogen material stew in soy sauce stewed meat products according to claim 3 is characterized in that: in the described step d), the alcoholic strength of liquor is 40～60 degree.
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| CN2013101080102A CN103181572A (en) | 2013-03-29 | 2013-03-29 | Marinating material combination for sauced meat product and marinating method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584128A (en) * | 2013-07-05 | 2014-02-19 | 新疆顶泰食品科技有限公司 | Marinated venison and production process thereof |
| CN103719888A (en) * | 2013-12-12 | 2014-04-16 | 中国农业科学院农产品加工研究所 | Water-free preparation method of stewed meat |
| CN107751814A (en) * | 2017-09-29 | 2018-03-06 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce halogen pig ear |
| CN107788390A (en) * | 2017-09-29 | 2018-03-13 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce halogen snoot point |
| CN108740828A (en) * | 2018-05-30 | 2018-11-06 | 安徽省好再来食品有限公司 | A kind of stewed meat products quantify flavor modulator approach |
| CN108887604A (en) * | 2018-07-12 | 2018-11-27 | 本溪市双花熟食品有限公司 | The processing method for promoting stewed meat products anti-corrosive properties |
| CN110140891A (en) * | 2019-06-10 | 2019-08-20 | 江西国鸿集团股份有限公司 | A kind of stewed duck with bean sauce production method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584128A (en) * | 2013-07-05 | 2014-02-19 | 新疆顶泰食品科技有限公司 | Marinated venison and production process thereof |
| CN103584128B (en) * | 2013-07-05 | 2015-05-06 | 新疆顶泰食品科技有限公司 | Marinated venison and production process thereof |
| CN103719888A (en) * | 2013-12-12 | 2014-04-16 | 中国农业科学院农产品加工研究所 | Water-free preparation method of stewed meat |
| CN103719888B (en) * | 2013-12-12 | 2015-10-14 | 中国农业科学院农产品加工研究所 | A kind of halogen meat preparation method of not adding water |
| CN107751814A (en) * | 2017-09-29 | 2018-03-06 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce halogen pig ear |
| CN107788390A (en) * | 2017-09-29 | 2018-03-13 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce halogen snoot point |
| CN108740828A (en) * | 2018-05-30 | 2018-11-06 | 安徽省好再来食品有限公司 | A kind of stewed meat products quantify flavor modulator approach |
| CN108887604A (en) * | 2018-07-12 | 2018-11-27 | 本溪市双花熟食品有限公司 | The processing method for promoting stewed meat products anti-corrosive properties |
| CN110140891A (en) * | 2019-06-10 | 2019-08-20 | 江西国鸿集团股份有限公司 | A kind of stewed duck with bean sauce production method |
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Application publication date: 20130703 |