CN114886093B - Production process of salted meat stuffing - Google Patents
Production process of salted meat stuffing Download PDFInfo
- Publication number
- CN114886093B CN114886093B CN202210632021.XA CN202210632021A CN114886093B CN 114886093 B CN114886093 B CN 114886093B CN 202210632021 A CN202210632021 A CN 202210632021A CN 114886093 B CN114886093 B CN 114886093B
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- China
- Prior art keywords
- meat
- tartary buckwheat
- curing
- pickling
- wine
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- 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
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Abstract
The invention relates to the technical field of fresh meat processing, and provides a preparation process of cured meat stuffing, which comprises the following steps of: cleaning fresh meat, pre-curing with radix Et rhizoma Fagopyri Tatarici wine, curing with curing materials again, steaming, processing and packaging; according to the invention, fresh meat is pre-pickled with self-made tartary buckwheat wine, and then is mixed with self-made pickling materials for deep pickling, so that the fresh meat is delicious and soft, has the fragrance of tartary buckwheat, and more importantly, the nutritional value of the pickled fresh meat is higher.
Description
Technical Field
The invention relates to the technical field of fresh meat processing, in particular to a production process of pickled meat stuffing.
Background
Nowadays, meat products become a favorite food for thousands of people, especially pork, which has delicious taste and relatively low price, and is popular with consumers. However, the fat content of the rice can reach about 30% at the highest, and the rice has some harm to people suffering from obesity, hypertension, hyperlipidemia and coronary heart disease. As people's living standard increases, people begin to pay more attention to green healthy diet. Therefore, how to reduce the intake of animal fat has become a hot problem for research by nutritionists at home and abroad in recent years. Especially, people like the salted pork as stuffing of sausage, rice dumplings, moon cakes and the like, but how to keep the original color, smell and taste of the product, and also make the product low in fat, and meanwhile, the salted pork is particularly important to contain rich nutrition.
Disclosure of Invention
The first aim of the invention is to provide a production process of the pickled meat stuffing, wherein the pickled fresh meat is tender and soft, has the faint scent of tartary buckwheat, and more importantly, has higher nutritive value.
A preparation process of cured meat stuffing comprises the following steps:
s1, fresh meat processing: fresh pork is taken, cleaned and tidied, lean meat is separated, and cut into 1.5-2 cm thick meat pieces, and the lean meat is directly sliced;
s2, fresh meat pretreatment: adding tartary buckwheat wine into lean meat for pre-curing for 10-20 hours, and adding salt into fat meat for pre-curing for 10-20 hours;
s3, preparing pickling materials: parching salt to slight yellow, taking out, adding adjuvants, and mixing to obtain pickling material; the auxiliary materials comprise modified artemisia glue, red rice flour, chicken essence, monosodium glutamate, sugar and meat tenderizer; the modified sand sagebrush gum comprises sand sagebrush gum, beta-cyclodextrin, tea polyphenol and antioxidant peptide;
s4, curing fresh meat: uniformly mixing the curing material obtained in the step S3 with the pretreated lean meat obtained in the step S2, curing for 10-15 hours, turning over, and curing for 10-15 hours again;
s5, pickling post-treatment: drying the cured lean meat and fat meat, removing the moisture on the surface, steaming in a steamer, dicing, adding curing materials again, mixing uniformly, and vacuum packaging.
The technical scheme of the embodiment of the invention has at least the following advantages and beneficial effects:
1. according to the invention, the lean meat is pre-pickled with the self-made tartary buckwheat wine, and then is mixed with the pickling material containing the modified sand sagebrush gum for deep pickling, so that the surface hydrophobicity of protein is reduced, the delicious taste and the water-moist and elasticity of the meat are improved, the phenomenon of hardness can not occur, the oxidation of protein can be greatly delayed under the refrigerating or freezing condition, the functionality and the quality of myofibrillar protein of the fresh meat are improved, the meat is more tender and soft, the fresh flavor of tartary buckwheat is realized, and more importantly, the nutritional value of the pickled fresh meat is higher.
2. The tartary buckwheat wine takes tartary buckwheat as a monarch drug, is rich in main components for reducing blood sugar and blood fat, such as flavone, tartary buckwheat protein and the like; the kuh-seng, the kudzuvine root, the bighead atractylodes rhizome and the poria cocos are used as ministerial drugs to accelerate the assimilation of glucose in the body so as to reduce blood sugar; the red sage root and the immature bitter orange are used as adjuvant drugs, the propolis is used as an guiding drug, the effects of clearing heat and moistening dryness are achieved, the effects of reducing blood sugar and blood fat can be achieved by matching the raw materials, and the influence of fresh meat fat on human blood fat is neutralized.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The following describes a process for preparing the cured meat stuffing provided by the embodiment of the invention.
A preparation process of cured meat stuffing comprises the following steps:
s1, fresh meat processing: fresh pork is taken, cleaned, finished, fattened and lean, and the fat pork is directly sliced and salted; cutting lean meat into meat blocks with the thickness of 1.5-2 cm, and loosening the lean meat by using a meat loosening needle;
s2, fresh meat pretreatment: adding tartary buckwheat wine into lean meat for pre-curing for 10-20 hours, and adding salt into fat meat for pre-curing for 10-20 hours;
s3, preparing pickling materials: parching salt to slight yellow, taking out, adding adjuvants, and mixing to obtain pickling material; the auxiliary materials comprise modified artemisia glue, red rice flour, chicken essence, monosodium glutamate, sugar and meat tenderizer; the modified sand sagebrush gum comprises sand sagebrush gum, beta-cyclodextrin, tea polyphenol and antioxidant peptide; the inventor innovatively adds the modified sand sagebrush gum, after the sand sagebrush gum is grafted with starch, tea polyphenol and antioxidant peptide, the starch paste network structure is covered on the surface of the sand sagebrush gum, so that the sand sagebrush gum is more compact, holes are uniformly distributed, gaps are smaller, meanwhile, the gel of meat myofibrillar protein of the sand sagebrush seed gum forms more network structures, and the addition of the tea polyphenol can enhance the crosslinking capability of protein, so that the network structure is more compact, the gaps are smaller, and the water retention is better; in addition, the tea polyphenol contains hydrophilic hydroxyl and phenolic acid carboxyl, and hydrophilic groups are introduced into the protein by combining the tea polyphenol with the protein, so that the surface hydrophobicity of the protein is reduced, the delicious taste, the water-moist and the elasticity of the fresh meat are improved, and the phenomenon of hardness cannot occur;
the antioxidant peptide has strong antioxidant activity, can remove free radicals or be used as a protective film to block free radical chain reaction, has good film forming property and viscosity, can form a layer of compact film on the surface of protein molecules, is more compact in cross-linking with a network film structure of starch and artemisia glue under the action of tea polyphenol, and can form a compact network structure with myofibrillar proteins of fresh meat again, so that moisture in the myofibrillar proteins of the fresh meat is bound, and the water retention of the meat quality of the fresh meat is improved; can well slow down the oxidation rate of fresh meat fibrin; more importantly, under the condition of refrigeration or freezing, the oxidation of protein can be greatly delayed, the functionality and quality of myofibrillar protein of fresh meat quality are improved, the oxidation resistance of antioxidant peptide and the water retention and locking effect of a network structure which is mutually crosslinked with Artemisia annua gum, starch and tea polyphenol are mainly realized, more antioxidant amino acid residues can be exposed in the hydrolysis process of the antioxidant peptide, so that the oxidation resistance is enhanced, the oxidation and dissolution of protein in the refrigeration process are delayed, the functionality and quality of myofibrillar protein are improved, and the meat quality can still be kept for a relatively long time under the condition of refrigeration or freezing.
The addition of the red yeast powder not only makes the meat bright in color, but also can maintain the color of the meat; the monascus rice has the effects of reducing blood pressure and blood fat, and the contained monascus K can prevent cholesterol from being generated; the red pigment is not required to be added, the meat is delicious, the red pigment has the advantages of no toxicity and safety, and the red pigment has the effects of strengthening spleen, promoting digestion, promoting blood circulation, removing blood stasis and removing food stagnation;
s4, pickling lean meat: uniformly mixing the curing material obtained in the step S3 with the pretreated lean meat obtained in the step S2, curing for 10-15 hours, turning over, and curing for 10-15 hours again;
s5, pickling post-treatment: taking the cured lean meat and fat meat out of the pot, airing the skin moisture, putting the aired lean meat and fat meat into a steamer to steam the moisture to 35% -45% for about 40 minutes, taking out of the pot, then hot dicing, adding curing materials again, uniformly mixing, and quantitatively carrying out vacuum packaging for each package.
In the invention, based on the problems that the meat quality is easy to harden and the color is dark after long-time placement in the prior art, the inventor firstly pre-pickle fresh meat with self-made tartary buckwheat wine and then mix the pre-pickled fresh meat with self-made pickling materials for deep pickling, and in the pickling process of the two steps, the inventor fully impregnates the fresh meat with the tartary buckwheat wine, so that the fresh meat quality is more delicious and has the fragrance of tartary buckwheat;
specifically, the modified artemisia glue is obtained by carrying out dry grafting on artemisia glue and beta-cyclodextrin tea polyphenol and whey antioxidant peptide; the mass ratio of the artemisia glue to the beta-cyclodextrin tea polyphenol to the antioxidant peptide is 3-8: 1-2: 1-2: 1.
specifically, the specific parameters of the dry grafting are as follows: the temperature is 50-60 ℃, the relative humidity is 60-90%, and the heating time is 12-48 h.
Specifically, in S2, the mass ratio of the adding amount of the tartary buckwheat wine to the lean meat is 1-2:10; the mass ratio of the salt to the fat meat is 1-2:10.
Specifically, in S3, the mass ratio of the modified artemisia glue, the red rice flour, the chicken essence, the monosodium glutamate, the sugar and the meat tenderizer in the auxiliary materials is 3-5: 2-3: 1 to 1.5:1 to 1.5:1 to 1.5:1 to 1.5.
Specifically, in S4, the mass ratio of the adding amount of the pickling material to the lean meat is 1-2: 15; s5, the mass ratio of the adding amount of the pickling materials to the lean meat is 1-2: 15.
specifically, the tartary buckwheat wine comprises the following raw materials in parts by weight: tartary buckwheat, radix sophorae flavescentis, radix puerariae, bighead atractylodes rhizome, poria cocos, radix salviae miltiorrhizae, immature bitter orange and propolis; 70-90 parts of tartary buckwheat, 5-10 parts of radix sophorae flavescentis, 5-10 parts of radix puerariae, 1-5 parts of bighead atractylodes rhizome, 1-5 parts of poria cocos, 1-5 parts of radix salviae miltiorrhizae, 1-5 parts of immature bitter orange and 10-20 parts of propolis.
The inventor uses local self-produced tartary buckwheat as a main medicine and cooperates with radix sophorae flavescentis, radix puerariae, bighead atractylodes rhizome, poria cocos, radix salviae miltiorrhizae, immature bitter orange and propolis, and the ingredients such as flavone, D-chiro-inositol, steroid saponin, tartary buckwheat protein, polyphenol, alkaloid and polysaccharide can inhibit alpha-glucosidase, improve insulin resistance and the like, can regulate intestinal flora, resist oxidation, remove free radicals, regulate metabolism and the like; tartary buckwheat is taken as a monarch drug, and is rich in flavone, tartary buckwheat protein and the like, and is used as a main component for reducing blood sugar and blood fat of the tartary buckwheat; the kuh-seng, the kudzuvine root, the bighead atractylodes rhizome and the poria cocos are used as ministerial drugs to accelerate the assimilation of glucose in the body so as to reduce blood sugar; the red sage root and the immature bitter orange are used as adjuvant drugs, the propolis is used as an guiding drug, the effects of clearing heat and moistening dryness are achieved, the effects of reducing blood sugar and blood fat can be achieved by matching the components, and the influence of fresh meat fat on blood fat of a human body is neutralized. Compared with the existing white spirit which is directly soaked in fresh meat, the white spirit has better nutritive value, can keep the fresh and tender meat quality and moisture of the fresh meat, and has better use taste.
Further, the preparation method of the tartary buckwheat wine comprises the following steps:
(1) Soaking tartary buckwheat, oat rice and glutinous rice in equal amount, draining, steaming, cooling, adding distilled water (the ratio of coarse cereals to distilled water is 3:1 (g: mL)), sterilizing at 125 ℃ for 20min, inoculating 5% -10% of monascus seed liquid, and standing at 30 ℃ for 5-10d;
(2) Adding edible alcohol according to a certain proportion, soaking for a period of time, squeezing the fermented material in the step (1) to obtain a wine body and vinasse, precipitating the wine body, filtering, and sterilizing for later use;
(3) Cleaning the raw materials except for the tartary buckwheat, respectively taking 1/3 to 1/2 of the raw materials for decoction, and filtering to obtain medicinal liquid;
(4) Mixing the wine body obtained in the step (2) with the liquid medicine obtained in the step (3), adding the rest raw materials, soaking for a period of time, and obtaining the tartary buckwheat medicinal liquor.
According to the method, the red yeast seed liquid is utilized to ferment the black tartary buckwheat, and the contents of the functional components of polyphenol, flavonoid substances, proteins, amino acids, unsaturated fatty acids, unique cellulose, vitamins and minerals can be obviously improved after fermentation, wherein the contents of trans-cinnamic acid and rutin in phenolic acid substances can be also increased, and the content of hydrophilic antioxidants can be greatly improved, so that the pickled fresh meat has a larger nutrition effect, the faint scent of the tartary buckwheat can be reserved, and the product phase and taste of the fresh meat can be improved.
Further, in the step (2), the mass of the edible alcohol is 10-30 times of the mass of the tartary buckwheat, and the degree of the edible alcohol is 60% -90%.
Further, in the step (2), the edible alcohol is preheated to 50-60 ℃ before being added; and the temperature is kept for 20-40min during soaking, so that the effective components in the medicine can be quickly leached out to a greater extent, and the nutrition efficacy of the tartary buckwheat wine is improved.
Further, in the step (3), the specific operation of decoction is as follows: boiling water, decocting with strong fire for 10-15 min, and decocting with slow fire for 25-35 min; can fully excite the active ingredients in the medicine and dissolve in water, thereby realizing the health care effect of the liquid medicine.
Further, in the step (4), the mass ratio of the wine body to the liquid medicine is 3-5:1.
The fresh meat prepared by the method can be used as stuffing, such as moon cake, rice dumplings or sausage, and can also be directly used as food for cooking.
Example 1
A preparation process of cured meat stuffing comprises the following steps:
s1, fresh meat processing: taking 1kg of fresh pork, cleaning, finishing, separating fat and lean, directly slicing the fat pork, and salting; cutting lean meat into 1.5cm thick meat pieces, and loosening the lean meat with a meat loosening needle;
s2, fresh meat pretreatment: adding 150g of tartary buckwheat wine into lean meat for pre-curing for 15 hours, and adding 20g of salt into fat meat for pre-curing for 15 hours;
s3, preparing pickling materials: parching salt to slight yellow, taking out, adding adjuvants, and mixing to obtain pickling material; the auxiliary materials comprise Sha Haojiao g of modified Sha Haojiao g, 250g of red rice flour, 100g of chicken essence, 100g of monosodium glutamate, 100g of sugar and 100g of meat tenderizer;
s4, pickling lean meat: uniformly mixing 90g of the pickling material obtained in the step S3 with the pretreated lean meat obtained in the step S2, pickling for 12 hours, turning over, and then pickling for 12 hours;
s5, pickling post-treatment: taking out the cured lean meat and fat meat, airing the skin moisture, putting the aired lean meat and fat meat into a steamer to steam 40% of moisture for about 40 minutes, taking out the steamer, then hot dicing, adding 90g of curing material again, uniformly mixing, and vacuum packaging.
In addition, the tartary buckwheat wine comprises the following raw materials: 70g of tartary buckwheat, 10g of radix sophorae flavescentis, 5g of radix puerariae, 1g of bighead atractylodes rhizome, 1g of poria cocos, 5g of radix salviae miltiorrhizae, 5g of immature bitter orange and 10g of propolis; the preparation method comprises the following steps:
(1) Respectively weighing 70g of tartary buckwheat, oat rice and glutinous rice, soaking, draining, steaming and cooling, then adding 70mL of distilled water, sterilizing, then adding 8% monascus seed solution, and standing and culturing for 10d at 30 ℃;
(2) Heating 700g of 80% edible alcohol to 50 ℃, mixing with the material cultured in the step (1), preserving heat, soaking for 30min, squeezing the fermented material to obtain wine body and vinasse, precipitating the wine body, filtering, and sterilizing for later use;
(3) Cleaning the raw materials except for the tartary buckwheat, respectively taking 1/3 to 1/2 of the raw materials for decoction, and filtering to obtain medicinal liquid;
(4) Mixing the wine body obtained in the step (2) with the liquid medicine obtained in the step (3), and then adding the rest raw materials to soak for a period of time to obtain the tartary buckwheat medicinal liquor.
Examples 2-6 differ from example 1 in that table 1 below shows:
table 1 the difference from example 1 is that examples 2-6
Comparative example 1
This comparative example differs from example 1 in that: s2, pre-curing lean meat by adding white spirit instead of using tartary buckwheat wine.
Comparative example 2
This comparative example differs from example 1 in that: s3, the pickling material is not added with the modified artemisia glue, but directly added with the artemisia glue.
Comparative example 3
This comparative example differs from example 1 in that: the tartary buckwheat wine is as follows: soaking radix Et rhizoma Fagopyri Tatarici in Chinese liquor.
Comparative example 4
This comparative example differs from example 1 in that: the tartary buckwheat wine does not contain bighead atractylodes rhizome, poria cocos and immature bitter orange.
Experimental example 1
Meat stuffing obtained in examples 1-6 and comparative examples 1-4 was prepared into meat dumplings by the same method, and 50 randomly selected respondents were scored by random tasting evaluation, 1-10 was classified as satisfactory, 1-3 was classified as unsatisfactory, 4-6 was classified as normal, 7-8 was classified as better, and 9-10 was classified as very satisfactory; the average values of the evaluation results are shown in table 2:
table 2 tasting evaluation results
| Mouthfeel of the product | Fragrance of Chinese medicine | Color | Meat quality | Fat content/% | |
| Example 1 | 9 | 9 | 9 | 10 | 15.02 |
| Example 2 | 10 | 9 | 10 | 9 | 15.13 |
| Example 3 | 10 | 8 | 9 | 9 | 15.21 |
| Example 4 | 9 | 9 | 8 | 10 | 15.17 |
| Example 5 | 10 | 8 | 9 | 10 | 14.98 |
| Example 6 | 9 | 8 | 8 | 10 | 15.16 |
| Comparative example 1 | 6 | 6 | 5 | 5 | 28.42 |
| Comparative example 2 | 4 | 8 | 7 | 4 | 15.27 |
| Comparative example 3 | 5 | 6 | 5 | 4 | 25.69 |
| Comparative example 4 | 5 | 6 | 5 | 5 | 20.18 |
As can be seen from the data in Table 1, the fresh meat salted in this embodiment has better taste, flavor, color and meat quality as the stuffing of the rice dumplings, and the red yeast rice flour can make the meat bright in color and delicious in meat quality, while the tartary buckwheat wine obtained by matching the tartary buckwheat with the radix sophorae flavescentis, the radix puerariae, the rhizoma atractylodis macrocephalae, the poria cocos, the radix salviae miltiorrhizae, the fructus aurantii immaturus and the propolis has excellent effect on the pickling of the fresh meat, is beneficial to improving the taste, the flavor, the color and the meat quality of the fresh meat, and can reduce the fat content.
Experimental example 2
Meat stuffing obtained in examples 1-6 and comparative examples 1-4 was prepared into meat dumplings by the same method, stored under refrigeration (5-8 ℃) and taken out at 5d, 10d, 15d, 20d, 30d and 60d, respectively, and randomly tasted meat taste scores were made for 50 randomly selected panelists, with 1-10 being classified as satisfactory, 1-3 being classified as unsatisfactory, 4-6 being classified as general, 7-8 being classified as better, and 9-10 being classified as very satisfactory; the average values of the evaluation results are shown in table 3:
TABLE 3 evaluation results of meat quality and mouthfeel at different time periods
From the data in Table 3, it can be seen that: according to the embodiment, the modified artemisia glue is added into the pickling material, so that after fresh meat is pickled, the oxidation of protein can be greatly delayed under the refrigerating or freezing condition, the functionality and quality of myofibrillar protein of the fresh meat quality are improved, and the fresh meat quality can still maintain the delicious degree for a relatively long time under the refrigerating or freezing condition.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. The preparation process of the cured meat stuffing is characterized by comprising the following steps:
s1, fresh meat processing: fresh pork is taken, cleaned and finished, fat and lean are separated, the fat meat is directly sliced, and the lean meat is cut into meat blocks with the thickness of 1.5-2 cm;
s2, fresh meat pretreatment: adding tartary buckwheat wine into lean meat for pre-curing for 10-20 hours, and adding salt into fat meat for pre-curing for 10-20 hours; the mass ratio of the adding amount of the tartary buckwheat wine to the lean meat is 1-2:10; the mass ratio of the salt to the fat meat is 1-2:10;
the tartary buckwheat wine comprises the following raw materials: 70-90 parts of tartary buckwheat, 5-10 parts of radix sophorae flavescentis, 5-10 parts of radix puerariae, 1-5 parts of bighead atractylodes rhizome, 1-5 parts of poria cocos, 1-5 parts of radix salviae miltiorrhizae, 1-5 parts of immature bitter orange and 10-20 parts of propolis; the preparation method of the tartary buckwheat wine comprises the following steps:
(1) Soaking tartary buckwheat, oat rice and glutinous rice, draining, steaming, cooling, adding distilled water, sterilizing, inoculating 5% -10% monascus seed solution, and standing at 30deg.C for culturing 5-10d;
(2) Adding edible alcohol according to a certain proportion, wherein the mass of the edible alcohol is 10-30 times of that of tartary buckwheat, and the degree of the edible alcohol is 60% -90%; after soaking for a period of time, squeezing the fermented material in the step (1) to obtain wine body and vinasse, precipitating the wine body, filtering, and sterilizing for later use;
(3) Cleaning raw materials except tartary buckwheat, respectively taking 1/3-1/2 of the raw materials for decoction, and filtering to obtain medicinal liquid;
(4) Mixing the wine body obtained in the step (2) with the liquid medicine obtained in the step (3), and then adding the rest raw materials to soak for a period of time to obtain the tartary buckwheat medicinal liquor;
s3, preparing pickling materials: parching salt to slight yellow, taking out, adding adjuvants, and mixing to obtain pickling material; the auxiliary materials comprise the following components in percentage by mass: 2-3: 1-1.5: 1-1.5: 1-1.5: 1-1.5 of modified sand sagebrush gum, red rice flour, chicken essence, monosodium glutamate, sugar and meat tenderizer; the modified sand sagebrush gum comprises sand sagebrush gum, beta-cyclodextrin, tea polyphenol and antioxidant peptide; the modified artemisia glue is obtained by carrying out dry grafting on artemisia glue and beta-cyclodextrin tea polyphenol and whey antioxidant peptide; the mass ratio of the artemisia glue to the beta-cyclodextrin tea polyphenol to the antioxidant peptide is 3-8: 1-2: 1-2: 1, a step of;
s4, pickling lean meat: uniformly mixing the curing material obtained in the step S3 with the pretreated lean meat obtained in the step S2, curing for 10-15 hours, turning over, and curing for 10-15 hours again; the mass ratio of the adding amount of the pickling material to the lean meat is 1-2: 15;
s5, post-curing: airing the pickled lean meat and fat meat, removing skin moisture, steaming in a steamer, dicing, adding pickling materials again, wherein the mass ratio of the adding amount of the pickling materials to the lean meat is 1-2: 15, after mixing evenly, vacuum packaging.
2. The process for preparing the cured meat stuffing according to claim 1, wherein in the step (2), the edible alcohol is preheated to 50-60 ℃ before being added; and preserving heat for 20-40min during soaking.
3. The process for preparing the cured meat stuffing according to claim 1, wherein in the step (4), the mass ratio of the wine body to the liquid medicine is 3-5:1.
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| CN108850879A (en) * | 2018-05-07 | 2018-11-23 | 李�根 | A kind of method for salting of butcher's meat |
| CN108925853A (en) * | 2017-05-26 | 2018-12-04 | 白迎霞 | A kind of spicy and hot salted meat or preserved meat and preparation method thereof |
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| RU2330458C1 (en) * | 2007-01-17 | 2008-08-10 | Олег Иванович Квасенков | Method of production of preserved food "chicken salad" |
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| CN103300310A (en) * | 2013-05-24 | 2013-09-18 | 宁波大学 | Processing method of functional poultry tea sausage with orange pumace |
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