CN105747008A - Preparation method of sauced meat - Google Patents
Preparation method of sauced meat Download PDFInfo
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- CN105747008A CN105747008A CN201410766915.3A CN201410766915A CN105747008A CN 105747008 A CN105747008 A CN 105747008A CN 201410766915 A CN201410766915 A CN 201410766915A CN 105747008 A CN105747008 A CN 105747008A
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Abstract
The invention discloses a preparation method of sauced meat. The method aims at solving the problem in prior sauced meat products that preservatives are added in order to realize long-term fresh-keeping effects, and excessive preservatives influence human body health. The method comprises the following steps: weighing, extraction, preparation of sauce materials, curing, baking, etc. The preparation method of the sauced meat is changed by cooperation of components; in a prerequisite that the local flavor of the sauced meat is not changed, preservatives are not added, and generation of qualitative change of the sauced meat is effectively prevented. The sauced meat has the advantages of good mouthfeel, beautiful color, abundant nutrition, and reserved original local flavor of the sauced meat; at the same time usage of preservatives is avoided, shelf-life of the packed sauced meat reaches 6-8 months, so that the method has an important meaning for promoting development of the sauced meat product.
Description
Technical field
The present invention relates to field of food, especially pork food field, the preparation method being specially a kind of sauced meat.
Background technology
Sauced meat is as the meat products of Chinese tradition, and it has, and color and luster is attractive in appearance, nutritious, mouthfeel chewiness, feature with rich flavor, and entrance is delicious sweet salty, and delicate fragrance is promoted the production of body fluid, fertile and oiliness, very popular, is always up the delicious food on people's dining table for a long time.The kind of soy sauce mainly includes poultry etc., for instance marinated pig trotters, Hepar Sus domestica, Gaster Sus domestica etc..Time edible, sauced meat is directly changed cutter sabot.Owing to sauced meat boils through the long period in halogen soup, taste is very delicious, is liked by a lot of people.
At present, the demand of tradition sauced meat presents ascendant trend year by year, and sauced meat goods, mainly based on bulk goods sale, owing to sauced meat goods are long-time apt to deteriorate in atmosphere, and then have impact on the development of sauced meat goods.Owing to China's cold chain is unsound, and sales environment is unhygienic, and tradition sauced meat has often just had very big pollution before being sold, it is possible to have undesirable effect for health.For this reason, it may be necessary to sauced meat is packed, packaging generally also to use preservative that sauced meat is played preservation.Preservative, as chemical reagent, is excessively used and can have a strong impact on health.
Therefore, at present in the urgent need to a kind of new sauced meat preparation method, the purpose preserved for a long time effectively to solve existing soy sauce to be undertaken by preservative.
Summary of the invention
The goal of the invention of the present invention is in that: for current existing sauced meat goods in order to reach long-period freshness preserving effect, it is necessary to interpolation preservative, and the problem that excessive preservative can affect health, it is provided that the preparation method of a kind of sauced meat.The present invention preparation method by changing sauced meat, by the cooperation between component, under the premise not changing sauced meat local flavor, it is not necessary to adds preservative, can effectively prevent the generation of sauced meat qualitative change.The sauced meat mouthfeel adopting the present invention is good, and color and luster is attractive in appearance, nutritious, remaining original local flavor of sauced meat greatly, effectively prevent the use of preservative simultaneously, the sauced meat shelf-life after packaged was up to 6 ~ 8 months, for promoting the development of sauced meat goods, significant.
To achieve these goals, the present invention adopts the following technical scheme that
The preparation method of a kind of sauced meat, comprises the steps:
(1) each component is weighed by proportioning, standby；
(2) after Folium Perillae being mixed with water, smash, obtain Folium Perillae serosity, then with ultrasonic-leaching, obtain extracting solution；
(3) by extracting solution, sweet soybean paste, flavoring for mixture uniformly, sauce is obtained, standby；
(4) raw meat sauce is pickled, obtain cured meat, then in cured meat surface smear Oleum Arachidis hypogaeae semen, baking, obtain sauced meat；
In described step 1, weigh each component by following ratio of weight and number: raw meat: sweet soybean paste: flavouring agent: Folium Perillae: water: Oleum Arachidis hypogaeae semen=(70 ~ 120): 10:8 ~ 15:15 ~ 30:(0.01 ~ 0.08): (0.05 ~ 0.2)；
Described flavouring agent includes following component: sugar, Rhizoma Zingiberis powder, Zanthoxyli Bungeani powder, Fructus Piperis powder, hot pepper powder, salt, described sugar, Rhizoma Zingiberis powder, Zanthoxyli Bungeani powder, Fructus Piperis powder, hot pepper powder, salt ratio of weight and number be (0.3 ~ 2): (0.02 ~ 0.2): (0.01 ~ 0.2): (0.02 ~ 0.12): (0.1 ~ 0.6): (0.3 ~ 2.0).
Described sugar, Rhizoma Zingiberis powder, Zanthoxyli Bungeani powder, Fructus Piperis powder, hot pepper powder, salt ratio of weight and number be (0.5 ~ 1): (0.05 ~ 0.1): (0.05 ~ 0.1): (0.05 ~ 0.1): (0.1 ~ 0.15): (0.6 ~ 0.8).
In described step 2, with ultrasonic-leaching Folium Perillae serosity, ultrasonic power is 100 ~ 200W, ul-trasonic irradiation time 15 ~ 35min.
In described step 4, after raw meat is cut into strip or bulk, then pickle.
In described step 4, after raw meat is cut into strip or bulk, thickness is less than 1.5cm, then pickles.
In described step 4, being pickled by raw meat sauce, salting period is 3 ~ 8h, and pickling temperature is 5 ~ 25 DEG C.
In described step 4, after cured meat surface smear Oleum Arachidis hypogaeae semen, toasting, baking temperature is 50 ~ 80 DEG C, and baking time is 3 ~ 6h.
For foregoing problems, the preparation method that the present invention provides a kind of sauced meat.The present invention breaks the normal procedure thinking, by the use of sauce, effectively prevent sauced meat internal rotten, simultaneously by the baking effect of Oleum Arachidis hypogaeae semen, make sauced meat under the premise with Oleum Arachidis hypogaeae semen delicate fragrance, form oily overlay film on the surface of soy sauce, mutual by both, so that soy sauce is formed anticorrosive coat by inner and table, effectively intercept antibacterial in air and, for the effect of sauced meat, extend the shelf-life of product.Meanwhile, by pickling and the combination toasted in the present invention, effectively prevent existing sauced meat needs the drawback of high cooking, it is possible to greatly reduce energy resource consumption, reduces the production cost of sauced meat.
Folium Perillae, usually used as requisite accompaniment when eating raw fish, is used as spice more.And in the present invention, Folium Perillae is made serosity by applicant, and carry out lixiviate with ultrasound wave.Under hyperacoustic effect, in Folium Perillae, Cytoplasm breaks, and Organic substance therein leaches, and it is mixed with other components, makes sauce.Then being pickled by raw meat sauce, in curing process, the Organic substance in Folium Perillae is immersed in the inside of raw meat, thus playing the purpose effectively preventing sauced meat rotten, reaches under the premise of inapplicable preservative, effectively prevents the purpose that sauced meat is rotten.Meanwhile, under the effect of Folium Perillae, prepared sauced meat has light fragrance, is effectively improved the quality of sauced meat.
Then, then at cured meat surface smear Oleum Arachidis hypogaeae semen, toast, obtain sauced meat.Antibacterial is only in moistening, moist environment, ability Fast-propagation, and the baking process of the present invention can remove the moisture on cured meat surface, it is thus able to significantly inhibit the breeding of surface bacteria, Oleum Arachidis hypogaeae semen can form oil rete on the surface of cured meat simultaneously, thus effectively intercepting antibacterial, it is prevented that sauced meat goes bad.
After measured, adopting the sauced meat prepared of the present invention to have light fragrance, mouthfeel is good simultaneously, and color and luster is attractive in appearance, nutritious, has been effectively retained original local flavor of sauced meat, and it is without adopting preservative simultaneously, the shelf-life up to 6 ~ 8 months, for up to more than 1 year.
In sum, adopt the sauced meat color and luster prepared by the present invention delicious, do not need to add any preservative, color and luster and mouthfeel remain good, simultaneously without high cooking, shorten the production cycle of food, decrease the possibility that sauced meat is rotten, effectively maintain the local flavor of food simultaneously.The present invention is for promoting the development of sauced meat goods, significant.
Detailed description of the invention
All features disclosed in this specification, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Any feature disclosed in this specification, unless specifically stated otherwise, all can by other equivalences or there is the alternative features of similar purpose replaced.That is, unless specifically stated otherwise, each feature is an example in a series of equivalence or similar characteristics.
Embodiment 1
Each component is weighed by proportioning, standby.Wherein, raw meat, sweet soybean paste, flavouring agent, Folium Perillae, water, Oleum Arachidis hypogaeae semen quality be followed successively by 80kg, 10kg, 9kg, 16kg, 0.03kg, 0.08kg.
Wherein, in flavouring agent, the mass ratio of each component is: sugar: Rhizoma Zingiberis powder: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt=0.5:0.05:0.05:0.05:0.25:0.5.
After Folium Perillae is mixed with water, smash, obtain Folium Perillae serosity, then with ultrasonic-leaching, power is 150W, and the time is 30min, obtains extracting solution.By extracting solution, sweet soybean paste, flavoring for mixture uniformly, sauce is obtained.After raw meat is cut into strip or bulk, thickness is less than 1.5cm, then sauce is pickled, and pickles 5h at 20 DEG C, obtains cured meat.By cured meat surface smear Oleum Arachidis hypogaeae semen, toast 5h at 60 DEG C, obtain sauced meat.Gained sauced meat has light delicate fragrance, and mouthfeel is good, color and luster is attractive in appearance, nutritious.
Being preserved by sauced meat vacuum bag, after measured, after preserving 8.5 months, there is not qualitative change phenomenon in product.
Embodiment 2
Each component is weighed by proportioning, standby.Wherein, raw meat, sweet soybean paste, flavouring agent, Folium Perillae, water, Oleum Arachidis hypogaeae semen quality be followed successively by 70kg, 10kg, 8kg, 15kg, 0.02kg, 0.06kg.
Wherein, in flavouring agent, the mass ratio of each component is: sugar: Rhizoma Zingiberis powder: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt=0.45:0.04:0.03:0.04:0.1:0.4.
After Folium Perillae is mixed with water, smash, obtain Folium Perillae serosity, then with ultrasonic-leaching, power is 200W, and the time is 15min, obtains extracting solution.By extracting solution, sweet soybean paste, flavoring for mixture uniformly, sauce is obtained.After raw meat is cut into strip or bulk, thickness is less than 1.5cm, then sauce is pickled, and pickles 4h at 25 DEG C, obtains cured meat.By cured meat surface smear Oleum Arachidis hypogaeae semen, toast 6h at 70 DEG C, obtain sauced meat.Gained sauced meat has light delicate fragrance, and mouthfeel is good, color and luster is attractive in appearance, nutritious.
Being preserved by sauced meat vacuum bag, after measured, after preserving 6.5 months, there is not qualitative change phenomenon in product.
Embodiment 3
Each component is weighed by proportioning, standby.Wherein, raw meat, sweet soybean paste, flavouring agent, Folium Perillae, water, Oleum Arachidis hypogaeae semen quality be followed successively by 100kg, 10kg, 12kg, 23kg, 0.05kg, 0.12kg.
Wherein, in flavouring agent, the mass ratio of each component is: sugar: Rhizoma Zingiberis powder: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt=1.1:0.1:0.1:0.08:0.25:0.8.
After Folium Perillae is mixed with water, smash, obtain Folium Perillae serosity, then with ultrasonic-leaching, power is 200W, and the time is 18min, obtains extracting solution.By extracting solution, sweet soybean paste, flavoring for mixture uniformly, sauce is obtained.After raw meat is cut into strip or bulk, thickness is less than 1.5cm, then sauce is pickled, and pickles 6h at 20 DEG C, obtains cured meat.By cured meat surface smear Oleum Arachidis hypogaeae semen, toast 5h at 75 DEG C, obtain sauced meat.Gained sauced meat has light delicate fragrance, and mouthfeel is good, color and luster is attractive in appearance, nutritious.
Being preserved by sauced meat vacuum bag, after measured, after preserving July, there is not qualitative change phenomenon in product.
Embodiment 4
Each component is weighed by proportioning, standby.Wherein, raw meat, sweet soybean paste, flavouring agent, Folium Perillae, water, Oleum Arachidis hypogaeae semen quality be followed successively by 105kg, 10kg, 15kg, 25kg, 0.07kg, 0.15kg.
Wherein, in flavouring agent, the mass ratio of each component is: sugar: Rhizoma Zingiberis powder: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt=1.25:0.13:0.12:0.10:0.35:1.0.
After Folium Perillae is mixed with water, smash, obtain Folium Perillae serosity, then with ultrasonic-leaching, power is 150W, and the time is 35min, obtains extracting solution.By extracting solution, sweet soybean paste, flavoring for mixture uniformly, sauce is obtained.After raw meat is cut into strip or bulk, thickness is less than 1.5cm, then sauce is pickled, and pickles 8h at 18 DEG C, obtains cured meat.By cured meat surface smear Oleum Arachidis hypogaeae semen, toast 4h at 80 DEG C, obtain sauced meat.Gained sauced meat has light delicate fragrance, and mouthfeel is good, color and luster is attractive in appearance, nutritious.
Being preserved by sauced meat vacuum bag, after measured, after preserving August, there is not qualitative change phenomenon in product.
Embodiment 5
Each component is weighed by proportioning, standby.Wherein, raw meat, sweet soybean paste, flavouring agent, Folium Perillae, water, Oleum Arachidis hypogaeae semen quality be followed successively by 85kg, 10kg, 8.5kg, 20kg, 0.03kg, 0.1kg.
Wherein, in flavouring agent, the mass ratio of each component is: sugar: Rhizoma Zingiberis powder: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt=0.7:0.08:0.07:0.08:0.15:0.6.
After Folium Perillae is mixed with water, smash, obtain Folium Perillae serosity, then with ultrasonic-leaching, power is 200W, and the time is 15min, obtains extracting solution.By extracting solution, sweet soybean paste, flavoring for mixture uniformly, sauce is obtained.After raw meat is cut into strip or bulk, thickness is less than 1.5cm, then sauce is pickled, and pickles 3.5h at 20 DEG C, obtains cured meat.By cured meat surface smear Oleum Arachidis hypogaeae semen, toast 6h at 55 DEG C, obtain sauced meat.Gained sauced meat has light delicate fragrance, and mouthfeel is good, color and luster is attractive in appearance, nutritious.
Being preserved by sauced meat vacuum bag, after measured, after preserving October, there is not qualitative change phenomenon in product.
The invention is not limited in aforesaid detailed description of the invention.The present invention expands to any new feature disclosed in this manual or any new combination, and the step of the arbitrary new method disclosed or process or any new combination.
Claims (7)
1. the preparation method of a sauced meat, it is characterised in that comprise the steps:
(1) each component is weighed by proportioning, standby；
(2) after Folium Perillae being mixed with water, smash, obtain Folium Perillae serosity, then with ultrasonic-leaching, obtain extracting solution；
(3) by extracting solution, sweet soybean paste, flavoring for mixture uniformly, sauce is obtained, standby；
(4) raw meat sauce is pickled, obtain cured meat, then in cured meat surface smear Oleum Arachidis hypogaeae semen, baking, obtain sauced meat；
In described step 1, weigh each component by following ratio of weight and number: raw meat: sweet soybean paste: flavouring agent: Folium Perillae: water: Oleum Arachidis hypogaeae semen=(70 ~ 120): 10:8 ~ 15:15 ~ 30:(0.01 ~ 0.08): (0.05 ~ 0.2)；
Described flavouring agent includes following component: sugar, Rhizoma Zingiberis powder, Zanthoxyli Bungeani powder, Fructus Piperis powder, hot pepper powder, salt, described sugar, Rhizoma Zingiberis powder, Zanthoxyli Bungeani powder, Fructus Piperis powder, hot pepper powder, salt ratio of weight and number be (0.3 ~ 2): (0.02 ~ 0.2): (0.01 ~ 0.2): (0.02 ~ 0.12): (0.1 ~ 0.6): (0.3 ~ 2.0).
2. the preparation method of sauced meat according to claim 1, it is characterized in that, described sugar, Rhizoma Zingiberis powder, Zanthoxyli Bungeani powder, Fructus Piperis powder, hot pepper powder, salt ratio of weight and number be (0.5 ~ 1): (0.05 ~ 0.1): (0.05 ~ 0.1): (0.05 ~ 0.1): (0.1 ~ 0.15): (0.6 ~ 0.8).
3. the preparation method of sauced meat according to claim 1, it is characterised in that in described step 1, with ultrasonic-leaching Folium Perillae serosity, ultrasonic power is 100 ~ 200W, ul-trasonic irradiation time 15 ~ 35min.
4. the preparation method of sauced meat according to any one of claim 1-3, it is characterised in that in described step 4, after raw meat is cut into strip or bulk, then pickle.
5. the preparation method of sauced meat according to any one of claim 1-4, it is characterised in that in described step 4, after raw meat is cut into strip or bulk, thickness is less than 1.5cm, then pickles.
6. the preparation method of sauced meat according to any one of claim 1-5, it is characterised in that in described step 4, being pickled by raw meat sauce, salting period is 3 ~ 8h, pickling temperature is 5 ~ 25 DEG C.
7. the preparation method of sauced meat according to any one of claim 1-6, it is characterised in that in described step 4, after cured meat surface smear Oleum Arachidis hypogaeae semen, toasting, baking temperature is 50 ~ 80 DEG C, and baking time is 3 ~ 6h.
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| CN201410766915.3A CN105747008A (en) | 2014-12-15 | 2014-12-15 | Preparation method of sauced meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617987A (en) * | 2018-03-29 | 2018-10-09 | 成都众宜坊农业开发有限公司 | A kind of red wine sauce and its application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058104A (en) * | 2010-12-23 | 2011-05-18 | 四川金忠食品股份有限公司 | Preparation method of braised pork with soy sauce |
| CN103416763A (en) * | 2013-07-10 | 2013-12-04 | 朱建军 | Potpourri natto bean paste roast beef |
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2014
- 2014-12-15 CN CN201410766915.3A patent/CN105747008A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058104A (en) * | 2010-12-23 | 2011-05-18 | 四川金忠食品股份有限公司 | Preparation method of braised pork with soy sauce |
| CN103416763A (en) * | 2013-07-10 | 2013-12-04 | 朱建军 | Potpourri natto bean paste roast beef |
Non-Patent Citations (1)
| Title |
|---|
| 程道梅: "紫苏抗菌防腐性能研究", 《西南农业大学硕士学位论文》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617987A (en) * | 2018-03-29 | 2018-10-09 | 成都众宜坊农业开发有限公司 | A kind of red wine sauce and its application |
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