CN112244257A - Marinating material, production process of marinated meat product and marinated meat product - Google Patents

Marinating material, production process of marinated meat product and marinated meat product Download PDF

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Publication number
CN112244257A
CN112244257A CN202011013672.8A CN202011013672A CN112244257A CN 112244257 A CN112244257 A CN 112244257A CN 202011013672 A CN202011013672 A CN 202011013672A CN 112244257 A CN112244257 A CN 112244257A
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parts
meat product
brine
product
marinating
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周富裕
田宏伟
张宇
吴秀
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Hubei Zhouheiya Food Industrial Park Co Ltd
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Hubei Zhouheiya Food Industrial Park Co Ltd
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23L13/70—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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a marinating material, a production process of a marinated meat product and the marinated meat product, and relates to the field of meat product processing, wherein the marinating material comprises the following components in parts by weight: 20-30 parts of hot pepper, 30-50 parts of pepper, 5-12 parts of anise, 2-7 parts of cassia bark, 1-3 parts of clove, 1-3 parts of myrcia, 1-10 parts of fennel, 1-3 parts of fructus amomi, 2-6 parts of tsaoko amomum fruit and 3-6 parts of liquorice. The production process of the marinated meat product comprises the following steps: s1, preprocessing, S2, brine blending, S3, product marinating, S4, product seasoning and S5, air-conditioned packaging. The invention has the effects of marinating taste and aromatic flavor.

Description

Marinating material, production process of marinated meat product and marinated meat product
Technical Field
The invention relates to the field of processing of marinated products, in particular to a marinating material, a production process of marinated meat products and the marinated meat products.
Background
The marinating materials are also called marinating drugs, marinating spices and the like, namely spice seasonings. The marinated food is a traditional food in China, and the marinating materials and the marinating method of the marinated food are various, so that the mouth feel, the flavor and the like of the marinated food are different, the Chinese delicious food is rich and colorful and has different mouth feels, and the food culture of China is greatly enriched.
At present, the marinade in the market is usually composed of star anise, cassia bark, pepper, fennel and the like, and the problems that the marinated food is not tasty enough and the marinated flavor of the food is not strong easily occur in the marinade prepared from the marinade.
Disclosure of Invention
Aiming at the problems of insufficient flavoring and insufficient halogen flavor existing in the prior art, the invention aims to provide a halogen material. The invention also aims to provide a production process for marinating meat products by using the marinating material. The invention also aims to provide a marinated meat product prepared by adopting the marinating material and the production process.
In order to achieve the first purpose, the invention provides the following technical scheme:
the halogen material comprises the following components in parts by weight: 20-30 parts of hot pepper, 30-50 parts of pepper, 5-12 parts of anise, 2-7 parts of cassia bark, 1-3 parts of clove, 1-3 parts of myrcia, 1-10 parts of fennel, 1-3 parts of fructus amomi, 2-6 parts of tsaoko amomum fruit and 3-6 parts of liquorice.
By adopting the technical scheme, spices such as clove, bay leaves, amomum tsao-ko and liquorice are added into the marinating material, so that the marinating taste and the spicy taste of the marinating material can be further enhanced, the marinated meat product is more tasty, the marinating fragrance of the marinated meat product is more aromatic, and the taste and the flavor are better.
Further, the marinade also comprises 3-6 parts of black pepper, 3-6 parts of rhizoma kaempferiae, 3-6 parts of radix angelicae, 3-6 parts of galangal and 3-6 parts of dried orange peel.
By adopting the technical scheme, the spicy flavor of the marinating material can be further improved by adding the black pepper into the marinating material, and the kaempferia galangal, the angelica dahurica, the galangal and the dried orange peel are matched, so that the spicy flavor is improved, and meanwhile, the marinated meat product is endowed with higher nutritional value and medicinal value, so that the meat product marinated by the marinating material has the effects of dispelling cold, eliminating dampness, warming spleen and stomach and the like.
Further, the halogen material also comprises 2-5 parts of round cardamom, 2-4 parts of lysimachia sikokiana and 2-4 parts of lotus leaf.
By adopting the technical scheme, the kowtow, the lysimachia sikokiana and the lotus leaves are added into the halogen material, and the kowtow has the effects of eliminating dampness and relieving stuffiness, promoting qi circulation and warming middle energizer, and stimulating appetite and helping digestion; the herba Hyperici Erecti has effects of dispelling pathogenic wind, removing dampness, promoting qi circulation, relieving pain, and removing toxic substance; the lotus leaves have the effects of clearing away heat and toxic materials, dissipating blood stasis and stopping bleeding, so that the problems of excessive internal heat and dyspepsia of consumers caused by eating the marinated meat products are relieved to a certain extent.
In order to achieve the second purpose, the invention provides the following technical scheme:
a production process of a marinated meat product comprises the following steps:
s1, pretreatment: the meat product raw materials are iced, cleaned and quickly boiled in water;
s2, brine blending: putting the brine material into water, and decocting for 1-3h to obtain brine;
s3, meat product marinating: adding the meat product raw materials which are quickly boiled in the step S1 into the brine obtained in the step S2, boiling, keeping boiling for 10-40min, and then turning off the fire to soak for 5-30 min;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, uniformly mixing and dispersing, taking out the meat product from the pot, draining, spreading and cooling to obtain a semi-finished product;
s5, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S5 to obtain the finished product meat product.
By adopting the technical scheme, in the step S1, the meat product is iced, cleaned and quickly boiled in water, so that impurities and blood in the meat product can be better removed, and the blood fishy smell of the meat product is effectively reduced; s2, boiling the brine and marinating the meat product in S3, so that the meat product can be endowed with mellow marinating taste, the meat product is boiled for 10-40min in a boiling state, and then is soaked for 5-30min by turning off fire, so that the meat product can better absorb the brine and the marinating is more thorough. And S4, adding seasonings into the brine, and mixing the seasonings into the brine, so that the taste and the mouthfeel of the meat product can be further improved on the basis of the brine taste. And S5, performing modified atmosphere packaging on the semi-finished product, so that the preservation period of the finished meat product can be prolonged.
Further, in the step S2, after the marinade is put into water, 3-5 parts of white spirit and 5-10 parts of soy sauce are poured into the water, and the mixture is decocted into the marinade.
By adopting the technical scheme, the white spirit is poured into the brine, cholesterol insoluble in water in the meat product can be removed, the marinated meat product is more nutritious and healthy, and a small amount of white spirit ingredients immersed in the meat product react with the marinating ingredients in the marinating process, so that the marinating flavor is more aromatic and distinctive. The soy sauce colors the meat product under the synergistic effect of the white spirit, so that the color of the braised meat product is more attractive.
Further, in the step S4, the seasoning includes the following components in parts by weight: 35-45 parts of white granulated sugar, 25-35 parts of monosodium glutamate, 15-25 parts of chicken essence and 11-21 parts of edible salt.
By adopting the technical scheme, the meat product is seasoned by the white granulated sugar, the monosodium glutamate, the chicken essence and the edible salt, so that the sweetness of the meat product can be improved to a certain extent, the spicy taste of marinating is relieved, and the taste of the meat product is more consistent with the taste of the public.
Further, in the step S1, the meat product is thawed by microwave or by heat.
Through adopting above-mentioned technical scheme, the meat products adopt the microwave to unfreeze and can improve the efficiency of unfreezing of meat products, and unfreeze more evenly thoroughly, and the pyrohydrolysis is frozen and then can play preliminary clearance effect to the meat products surface, improves meat products processing health safety.
Further, in the step S1, in the step S1, the meat product is washed by ice water at 0 ℃ for 2-4 times.
By adopting the technical scheme, the frozen water meat product at 0 ℃ is adopted, so that the unfrozen meat product can be cooled for the second time to a certain extent, the meat quality of the meat product is tightened, and the meat product is firmer and has better chewing mouthfeel.
Further, in the step S1, the quick boiling temperature of the meat product is 75-100 ℃.
By adopting the technical scheme, the meat product is quickly boiled in water at 75-100 ℃, so that the bloody water and the bloody fishy smell hidden in the meat product can be well removed, the meat product can be sterilized, and the safety and the sanitation of food are improved.
In order to achieve the third purpose, the invention provides the following technical scheme:
a marinated meat product is prepared by adopting the marinating material and the production process of the marinated meat product.
In conclusion, the invention has the following beneficial effects:
firstly, spices such as clove, bay leaves, amomum tsao-ko and liquorice are added into the marinating material, so that the marinating taste and the spicy taste of the marinating material are further enhanced, the marinated meat product is more tasty, the marinating fragrance of the marinated meat product is more aromatic, and the taste and the flavor are better;
secondly, black pepper, rhizoma kaempferiae, angelica dahurica, galangal, dried orange peel, round cardamom, lysimachia sikokiana and lotus leaf are also added into the marinating material, so that the spicy flavor of the meat product is improved, and meanwhile, the marinated meat product is endowed with higher nutritional value and medicinal value and is more suitable for eating;
thirdly, when the meat product is marinated, the meat product is firstly boiled for 10-40min under the boiling state, and then is soaked for 5-30min under the fire, so that the meat product can better absorb the brine, and the marinating is more thorough and tasty.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are intended to illustrate: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer, and all the starting materials in the following examples were obtained from the ordinary commercial sources except for the specific conditions.
Examples
Example 1
The halogen material comprises the components shown in the table 1.
TABLE 1 halogen component content of examples 1-6
Figure BDA0002697963370000041
Example 2
The halogen material comprises the components shown in the table 1.
Example 3
The halogen material comprises the components shown in the table 1.
Example 4
The halogen material comprises the components shown in the table 1.
Example 5
The halogen material comprises the components shown in the table 1.
Example 6
The halogen material comprises the components shown in the table 1.
Example 7
A production process of a meat product comprises the following steps:
s1, pretreatment: the meat product raw materials are iced, cleaned and quickly boiled in water;
wherein, the deicing process specifically comprises the following steps: unfreezing the meat product through a microwave tunnel, wherein the microwave power is 152kw, and the unfreezing time is 5 min;
the cleaning process specifically comprises the following steps: 2 times of washing is carried out on the unfrozen meat product, and the washing time is 4.5min each time; the water quick-boiling process specifically comprises the following steps: quickly boiling the cleaned meat product in water at the temperature of 80 ℃ for 12 min;
s2, brine blending: putting the brine material into water, and decocting for 1h to obtain brine; wherein the halogen material in the embodiment 1 is selected as the halogen material, and the mass percentage of the halogen material in the brine is 8.5%;
s3, marinating the product: adding the meat product raw materials which are quickly boiled in the step S1 into the brine obtained in the step S2, boiling, keeping boiling for 10min, turning off the fire, and soaking for 5 min;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, uniformly mixing and dispersing, taking out the meat product from the pot, draining, spreading and cooling to obtain a semi-finished product;
the seasoning is prepared from the following components in parts by mass: 35-45 parts of white granulated sugar, 25-35 parts of monosodium glutamate, 15-25 parts of chicken essence and 11-21 parts of edible salt;
s6, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S4 to obtain the finished product meat product.
The embodiment also provides a stewed meat product prepared by the process.
Example 8
A production process of a meat product comprises the following steps:
s1, pretreatment: the meat product raw materials are iced, cleaned and quickly boiled in water;
wherein, the deicing process specifically comprises the following steps: unfreezing the meat product through a microwave tunnel, wherein the microwave power is 175kw, and the unfreezing time is 4 min;
the cleaning process specifically comprises the following steps: washing the unfrozen meat product for 3 times, wherein the washing time is 7min each time;
the water quick-boiling process specifically comprises the following steps: quickly boiling the cleaned meat product in water at 90 ℃ for 9 min;
s2, brine blending: putting the brine material into water, and decocting for 2h to obtain brine; wherein the halogen material in the embodiment 2 is selected, and the mass percentage of the halogen material in the brine is 13.5%;
s3, marinating the product: adding the meat product raw materials which are quickly boiled in the step S1 into the brine obtained in the step S2, boiling, keeping boiling for 28min, turning off the fire, and soaking for 20 min;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, uniformly mixing and dispersing, taking out the meat product from the pot, draining, spreading and cooling to obtain a semi-finished product;
the seasoning is prepared from the following components in parts by mass: 35-45 parts of white granulated sugar, 25-35 parts of monosodium glutamate, 15-25 parts of chicken essence and 11-21 parts of edible salt;
s6, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S4 to obtain the finished product meat product.
The embodiment also provides a stewed meat product prepared by the process.
Example 9:
a production process of a meat product comprises the following steps:
s1, pretreatment: the meat product raw materials are iced, cleaned and quickly boiled in water;
wherein, the deicing process specifically comprises the following steps: the meat product is thawed by hot water at the temperature of 42 ℃ for 6.5 hours;
the cleaning process specifically comprises the following steps: washing the unfrozen meat product for 4 times, wherein the washing time is 9min each time;
the water quick-boiling process specifically comprises the following steps: quickly boiling the cleaned meat product in water at the temperature of 95 ℃ for 6 min;
s2, brine blending: putting the brine material into water, and decocting for 3h to obtain brine; wherein the halogen material in the embodiment 3 is selected, and the mass percentage of the halogen material in the brine is 16%;
s3, marinating the product: adding the meat product raw materials which are quickly boiled in the step S1 into the brine obtained in the step S2, boiling, keeping the boiling for 40min, turning off the fire, and soaking for 30 min;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, uniformly mixing and dispersing, taking out the meat product from the pot, draining, spreading and cooling to obtain a semi-finished product;
the seasoning is prepared from the following components in parts by mass: 35-45 parts of white granulated sugar, 25-35 parts of monosodium glutamate, 15-25 parts of chicken essence and 11-21 parts of edible salt;
s6, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S4 to obtain the finished product meat product.
The embodiment also provides a stewed meat product prepared by the process.
Example 10
The difference between the present example and example 7 is that, in the step of blending brine, the brine material of example 4 is selected.
The embodiment also provides a stewed meat product prepared by the process.
Example 11
The difference between the present example and example 7 is that, in the step of blending brine, the brine material of example 5 is selected.
The embodiment also provides a stewed meat product prepared by the process.
Example 12
The difference between the present example and example 7 is that, in the step of blending brine, the brine material of example 6 is selected.
The embodiment also provides a stewed meat product prepared by the process.
Comparative example 1
Commercially available marinated meat products (modified atmosphere packaged marinated meat products from wuhan essence wuren home food industry garden ltd.).
Sensory testing:
35 volunteers aged 20 to 50 years and normal in taste and smell were randomly selected for sensory testing, 35 volunteers were divided into 7 groups according to the specification of 5 persons/group, each group of volunteers respectively consumed the marinated meat products in examples 7 to 12 and comparative example 1, sensory evaluation after each volunteer was recorded, and the recorded results are shown in table 2.
TABLE 2 sensory test Table for marinated meat products in examples 7-12 and comparative example 1
Figure BDA0002697963370000071
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims (10)

1. The halogen material is characterized by comprising the following components in parts by weight: 20-30 parts of hot pepper, 30-50 parts of pepper, 5-12 parts of anise, 2-7 parts of cassia bark, 1-3 parts of clove, 1-3 parts of myrcia, 1-10 parts of fennel, 1-3 parts of fructus amomi, 2-6 parts of tsaoko amomum fruit and 3-6 parts of liquorice.
2. The marinade of claim 1, further comprising 3-6 parts of black pepper, 3-6 parts of rhizoma kaempferiae, 3-6 parts of radix angelicae, 3-6 parts of galangal and 3-6 parts of pericarpium citri reticulatae.
3. The marinade of claim 2, further comprising 2-5 parts of fructus amomi kokowter, 2-4 parts of lysimachia sikokiana and 2-4 parts of lotus leaves.
4. A process for the production of marinated meat products using the marinade of any of claims 1 to 3, comprising the steps of:
s1, pretreatment: the meat product raw materials are iced, cleaned and quickly boiled in water;
s2, brine blending: putting the brine material into water, and decocting for 1-3h to obtain brine;
s3, meat product marinating: adding the meat product raw materials which are quickly boiled in the step S1 into the brine obtained in the step S2, boiling, keeping boiling for 10-40min, and then turning off the fire to soak for 5-30 min;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, uniformly mixing and dispersing, taking out the meat product from the pot, draining, spreading and cooling to obtain a semi-finished product;
s5, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S4 to obtain the finished product meat product.
5. The process of claim 4, wherein in the step S2, the marinade is added into water, and then 3-5 parts of white spirit and 5-10 parts of soy sauce are added to the water to prepare brine.
6. The process for producing a marinated meat product according to claim 4, wherein in the step S4, the seasoning comprises the following components in parts by weight: 35-45 parts of white granulated sugar, 25-35 parts of monosodium glutamate, 15-25 parts of chicken essence and 11-21 parts of edible salt.
7. The process of claim 4, wherein in the step S1, the meat product is thawed by microwave or thermal thawing.
8. The process of claim 4, wherein in step S1, the meat product is washed with ice water at 0 ℃ for 2-4 times.
9. The process for producing a bacon product according to claim 4 wherein the meat product is quick boiled in the water at a temperature of 75-100 ℃ in step S1.
10. A marinated meat product prepared using the marinade of any of claims 1 to 3 and the process of any of claims 4 to 9.
CN202011013672.8A 2020-09-23 2020-09-23 Marinating material, production process of marinated meat product and marinated meat product Pending CN112244257A (en)

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Application publication date: 20210122