CN110833145A - 一种熟肉加工的制备方法 - Google Patents
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- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
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- 238000003756 stirring Methods 0.000 claims description 19
- 235000015277 pork Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 12
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- 235000015278 beef Nutrition 0.000 claims description 6
- 241000283074 Equus asinus Species 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 4
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- 241000209501 Spirodela Species 0.000 claims description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 238000000354 decomposition reaction Methods 0.000 description 1
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- 235000019264 food flavour enhancer Nutrition 0.000 description 1
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- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Abstract
本发明公开了一种熟肉加工的制备方法,包括有按照重量份计,包括有如下材料:肉类500克,肉食改良剂15‑20克、卡拉胶0.2‑0.5克、柠檬酸0.1‑0.2克、淀粉20‑30克、水150‑165克。本发明通过肉食改良剂、卡拉胶、柠檬酸、淀粉,这些强化营养的天然绿色原料,可将1斤生肉加工成1斤熟肉,肉质鲜嫩味美,不含火硝之类对人体有害的违禁用品。
Description
技术领域
本发明涉及肉类加工领域,具体来说为一种熟肉加工的制备方法。
背景技术
传统熟肉制品在加工过程中,由于高温而导致肉内部分蛋白质、油脂和水分的分解流失,一斤生肉只能加工出熟肉6两左右,所以如何在加工中降低肉类营养损耗成了行业内制作的一个问题.
发明内容
本发明提供一种熟肉加工的制备方法,以解决上述背景技术提出的现在做肉食生意非常困难,成本高的问题。
为解决上述技术问题,本发明提供一种技术方案:一种熟肉加工的制备方法,按照重量份计,包括有如下材料:肉类500克,肉食改良剂15-20克、卡拉胶0.2-0.5克、柠檬酸0.1-0.2克、淀粉20-30克、水150-165克。
优选地,其由以下步骤制成:
步骤(1):将各材料进行称量;
步骤(2):将肉食改良剂15克,卡拉胶0.2-0.5克于容器中,用少量温水化开,不断搅动,以没有颗粒为准;
步骤(3):取淀粉倒入步骤(2)的液体内,搅拌均匀,加入到总量搅拌均匀,再加入柠檬酸搅匀;
步骤(4):用医用注射器将原料液体均匀注射到肉内;
步骤(5):注射后,停发2-3小时,让肉充分吸收,停发中间,如原料液体从肉中滋润,再用注射器注射到肉内,停发其间,要不断用手搓搅肉,以便肉质能吸收更均匀;
步骤(6):停发结束后,下锅煮肉40-60分钟即熟。
优选地,在煮肉时用80度以上的水进行下锅,开锅后,用小火煮肉。
优选地,所述肉类包括有猪肉、驴肉、牛肉、鸡肉、羊肉、鸭肉、狗肉等。
与现有技术相比,本发明的有益效果为:本发明通过肉食改良剂、卡拉胶、柠檬酸、淀粉,这些强化营养的天然绿色原料,可将1斤生肉加工成1斤熟肉,肉质鲜嫩味美,不含火硝之类对人体有害的违禁用品,有助于创业者对外零售或批发,且效益将十分可观。
具体实施方式
为使本发明实现的技术手段、创造特征、达成目的与功效易于明白与理解,下面结合具体实施方式,进一步阐述本发明。
实施例1,一种熟肉加工的制备方法,按照重量份计,包括有如下材料:肉类500克,肉食改良剂15克、卡拉胶0.2克、柠檬酸0.1克、淀粉20克、水 150克。
进一步地,其由以下步骤制成:
步骤(1):将各材料进行称量;
步骤(2):将肉食改良剂15克,卡拉胶0.2克于容器中,用少量温水化开,不断搅动,以没有颗粒为准;
步骤(3):取淀粉倒入步骤(2)的液体内,搅拌均匀,加入到总量搅拌均匀,再加入柠檬酸搅匀;
步骤(4):用医用注射器将原料液体均匀注射到肉内;
步骤(5):注射后,停发2-3小时,让肉充分吸收,停发中间,如原料液体从肉中滋润,再用注射器注射到肉内,停发其间,要不断用手搓搅肉,以便肉质能吸收更均匀;
步骤(6):停发结束后,下锅煮肉40-60分钟即熟。
进一步地,在煮肉时用80度以上的水进行下锅,开锅后,用小火煮肉。
进一步地,所述肉类包括有猪肉、驴肉、牛肉、鸡肉、羊肉、鸭肉、狗肉等。
实施例2,本发明提供一种十里飘香调味剂与熟肉共同使用,效果更好,取100kg切割后的新鲜牛肉,用适量盐腌制24小时,之后投入锅内;将各100g的丁香、乳香、桂皮、八角、陈皮碾碎、装袋再扎口放入锅中;再加入100g的食盐、5kg的黄酒、6kg的白糖、5kg的上等酱油、3kg的淀粉、0.2g的聚丙烯酸钠以及适量清水,用旺火煮20分钟,再在小火下继续煮10分钟,然后真空包装即为成品。
实施例3,本发明提供另一种十里飘香调味剂与熟肉共同使用,取100kg切割后的新鲜牛肉,用3kg的包括基于改良剂重量的20wt%的氯化钠、40wt%的磷酸盐、37.5wt%的糖、0.5wt%的卡拉胶和2wt%的异维生素C钠的改良剂腌制24小时,之后投入锅内;将各100g的丁香、乳香、桂皮、八角、陈皮碾碎、装袋再扎口放入锅中;再加入100g的食盐、5kg的黄酒、6kg的白糖、5kg 的上等酱油、3kg的淀粉,0.2g的聚丙烯酸钠以及适量清水,用旺火煮20分钟,再在小火下继续煮10分钟,然后真空包装即为成品。
实施例4,一种熟肉加工的制备方法,按照重量份计,包括有如下材料:肉类500克,肉食改良剂20克、卡拉胶0.5克、柠檬酸0.2克、淀粉30克、水 165克。
进一步地,其由以下步骤制成:
步骤(1):将各材料进行称量;
步骤(2):将肉食改良剂20克,卡拉胶0.5克于容器中,用少量温水化开,不断搅动,以没有颗粒为准;
步骤(3):取淀粉倒入步骤(2)的液体内,搅拌均匀,加入到总量搅拌均匀,再加入柠檬酸搅匀;
步骤(4):用医用注射器将原料液体均匀注射到肉内;
步骤(5):注射后,停发2-3小时,让肉充分吸收,停发中间,如原料液体从肉中滋润,再用注射器注射到肉内,停发其间,要不断用手搓搅肉,以便肉质能吸收更均匀;
步骤(6):停发结束后,下锅煮肉40-60分钟即熟。
进一步地,在煮肉时用80度以上的水进行下锅,开锅后,用小火煮肉。
进一步地,所述肉类包括有猪肉、驴肉、牛肉、鸡肉、羊肉、鸭肉、狗肉等。
以上实施例仅表达了本发明的某种实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (4)
1.一种熟肉加工的制备方法,其特征在于,按照重量份计,包括有如下材料:肉类500克,肉食改良剂15-20克、卡拉胶0.2-0.5克、柠檬酸0.1-0.2克、淀粉20-30克、水150-165克。
2.根据权利要求1所述的一种熟肉加工的制备方法,其特征在于,包括有如下步骤:
步骤(1):将各材料进行称量;
步骤(2):将肉食改良剂15克,卡拉胶0.2-0.5克于容器中,用少量温水化开,不断搅动,以没有颗粒为准;
步骤(3):取淀粉倒入步骤(2)的液体内,搅拌均匀,加入到总量搅拌均匀,再加入柠檬酸搅匀;
步骤(4):用医用注射器将原料液体均匀注射到肉内;
步骤(5):注射后,停发2-3小时,让肉充分吸收,停发中间,如原料液体从肉中滋润,再用注射器注射到肉内,停发其间,要不断用手搓搅肉,以便肉质能吸收更均匀;
步骤(6):停发结束后,下锅煮肉40-60分钟即熟。
3.根据权利要求2所述的一种熟肉加工的制备方法,其特征在于,在煮肉时用80度以上的水进行下锅,开锅后,用小火煮肉。
4.根据权利要求1所述的一种熟肉加工的制备方法,其特征在于,所述肉类包括有猪肉、驴肉、牛肉、鸡肉、羊肉、鸭肉、狗肉等。
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CN1327767A (zh) * | 2001-07-06 | 2001-12-26 | 王现群 | 高营养保全的肉类加工技术 |
US20060068077A1 (en) * | 2003-03-28 | 2006-03-30 | Uno Shoyu Co., Ltd. | Meat modifying agent, method of producing meat product and meat product |
CN106923234A (zh) * | 2017-02-24 | 2017-07-07 | 厦门如意三煲食品有限公司 | 一种注射型畜禽肉品质改良剂 |
CN108294248A (zh) * | 2018-01-18 | 2018-07-20 | 孟敏 | 一种牛肉加工工艺 |
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Patent Citations (4)
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CN1327767A (zh) * | 2001-07-06 | 2001-12-26 | 王现群 | 高营养保全的肉类加工技术 |
US20060068077A1 (en) * | 2003-03-28 | 2006-03-30 | Uno Shoyu Co., Ltd. | Meat modifying agent, method of producing meat product and meat product |
CN106923234A (zh) * | 2017-02-24 | 2017-07-07 | 厦门如意三煲食品有限公司 | 一种注射型畜禽肉品质改良剂 |
CN108294248A (zh) * | 2018-01-18 | 2018-07-20 | 孟敏 | 一种牛肉加工工艺 |
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Title |
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