CN116264902A - Standard marinating method for sauced meat product - Google Patents
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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
- A23L13/70—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
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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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
Abstract
The application belongs to the technical field of foods, and particularly relates to a standard marinating method for sauced meat products. The application provides a standard marinating method of sauced marinated meat products, which adopts marinating soup and raw meat for marinating; the marinade comprises water, a composite spice bag, oil and composite seasonings; the raw meat comprises raw meat 1 which is already cooked, raw meat 2 which is already cooked, raw meat 3 which is already cooked and raw meat 4 which is already cooked; the standard marinating method comprises the following steps: the marinating soup and the freshly cooked raw meat are marinated for a plurality of times, and the marinating soup can be repeatedly adopted to marinate the freshly cooked raw meat by controlling the mass ratio of each pot of marinating soup to the raw meat and the salinity of the marinating soup. The application provides a standard marinating method for sauced and marinated meat products, which effectively solves the technical problem of unstable flavor of meat products in the traditional sauced and marinated meat product processing method.
Description
Technical Field
The application belongs to the technical field of foods, and particularly relates to a standard marinating method for sauced meat products.
Background
The sauced meat product is the meat product with the most Chinese characteristics, originates from spring and autumn, has more than 3000 years history so far, has unique color, smell and taste and is popular with consumers. The processing technology of sauced meat products is a product of Chinese meat even though it is substituted and transmitted, and is a crystal with wisdom and experience.
The key point of traditional sauced pork product processing is the application of soup stock, the spice, salty fresh sweet seasoning and oil are prepared into the marinated soup according to the proportion, and then the cleaned and precooked raw material meat is added into the marinated soup for boiling and soaking. The traditional marinating process for marinating the soup stock needs to continuously supplement spices, salty and fresh sweet seasonings and oil materials due to material absorption consumption and heating water vapor evaporation. However, due to unequal proportion adsorption of the raw meat to the spices, evaporation of water caused by boiling of the marinated soup, precipitation of bitter components in the spices, continuous froth and scraps in the boiling of the raw meat, and more components of the marinated soup, the flavor of the product is difficult to stabilize, the technological parameters are unstable, and standardized production cannot be achieved. The conventional marinated products must be handled by an experienced chef, but it is difficult to ensure the stability of the flavor due to the aforementioned variables.
Disclosure of Invention
In view of the above, the application provides a standard marinating method for sauced meat products, which effectively solves the technical problem of unstable flavor of meat products in the traditional sauced meat product processing method.
The application provides a standard marinating method of sauced marinated meat products, which adopts marinating soup and raw meat for marinating; the marinade comprises water, a composite spice bag, oil and composite seasonings;
The raw meat comprises raw meat 1 which is already cooked, raw meat 2 which is already cooked, raw meat 3 which is already cooked and raw meat 4 which is already cooked; the raw meat 1 comprises one or more of beef, beef tripe, beef intestine, beef tongue, beef tendon, beef hoof, pork feet, pork hand grains, pork elbows, pork bones, rib rows, pork large intestine, pork tongue, pork ears, pork scalp and streaky pork; the raw meat 2 comprises one or more of duck heads, duck frames, duck legs, duck necks, duck gizzards, whole ducks, chicken feet, pigeons and whole chickens; the raw meat 3 comprises one or more of chicken wings, chicken legs and chicken kidneys; the raw meat 4 comprises one or more of duck feet, duck wings, chicken wings and duck intestines;
the standard marinating method comprises the following steps:
step 1, marinating the marinated soup and the freshly boiled raw meat in a first pot, wherein the marinating comprises the following steps:
1. heating the marinated soup to 95-98 ℃, and immersing the fresh boiled raw meat 1 into the marinated soup for 4-8 min; the mass ratio of the marinated soup to the raw meat marinated in the first pot is (10-15) (6-10); preferably, in the step, the marinating soup is heated to 96 ℃ and soaked for 4min, and the mass ratio of the marinating soup to the raw meat marinated in the first pot is 10:5;
2. Immersing the freshly cooked raw meat 2 into the marinated soup, heating the marinated Shang Xian to 95-98 ℃ and then heating the marinated soup to 85-90 ℃ for 12-20 min; preferably, in this step, the halogen Shang Xian is heated to 96 ℃ and then the halogen soup is heated to 85 ℃ for 15min;
3. immersing the fresh boiled raw meat 3 and the fresh boiled raw meat 4 into the marinating soup, maintaining the temperature of the marinating soup at 85-90 ℃ for 20-25 min, and then fishing out the raw meat 4; preferably, in the step, the temperature of the marinated soup is maintained at 85 ℃ and the soaking time is 20min;
4. continuously maintaining the temperature of the marinated meat at 85-90 ℃ for 20-25 min, and fishing out all raw meat in the pot to obtain a marinated meat product and first pot marinated soup; preferably, in the step, the temperature of the marinated soup is continuously maintained at 85 ℃ and the soaking time is 20min;
step 2, marinating the first marinating soup and the freshly boiled raw meat in a second pot, wherein the marinating method specifically comprises the following steps:
1) Adding water into the first pot marinating soup to enable the mass ratio of the first pot marinating soup to the raw meat marinated in the second pot to be (10-15) ((6-10)), and adjusting the salinity of the marinating soup to 2.8-3.0 by using the fresh and delicious seasoning powder of the composite seasoning; preferably, in the step, the mass ratio of the first pot marinated soup to the second pot marinated raw meat is 10:5, and the fresh and fragrant seasoning powder of the composite seasoning regulates the salinity of the marinated soup to 2.8;
2) Heating the marinated soup to 95-98 ℃, and immersing the fresh boiled raw meat 1 into the marinated soup for 4-8 min; preferably, in the step, the marinated soup is heated to 96 ℃ and soaked for 4min;
3) Immersing the freshly cooked raw meat 2 into the marinated soup, heating the marinated Shang Xian to 95-98 ℃, and heating the marinated soup to 85-90 ℃ for 12-20 min; preferably, in this step, the halogen Shang Xian is heated to 96 ℃ and then the halogen soup is heated to 85 ℃ for 15min;
4) Immersing the fresh boiled raw meat 3 and the fresh boiled raw meat 4 in the marinating soup, maintaining the temperature of the marinating soup at 85-90 ℃ for 20-25 min, and then fishing out the raw meat 4; preferably, in the step, the temperature of the marinated soup is maintained at 85 ℃ and the soaking time is 20min;
5) Continuously maintaining the temperature of the marinated meat at 85-90 ℃ for 20-25 min, and fishing out all raw meat in the pot to obtain a marinated meat product and a second pot marinated soup; preferably, in the step, the temperature of the marinated soup is continuously maintained at 85 ℃ and the soaking time is 20min;
And 3, carrying out third pot marinating on the second marinating soup and the freshly boiled raw meat, wherein the third pot marinating specifically comprises the following steps:
1) Adding water into the second pot marinated soup to make the mass ratio of the second pot marinated soup to the third pot marinated raw meat be (10-12) ((5-6)), and adjusting the salinity of the marinated soup to 2.8-3.0 by the fresh and fragrant seasoning powder of the composite seasoning; preferably, in the step, the mass ratio of the second pot marinated soup to the third pot marinated raw meat is 10:5, and the fresh and fragrant seasoning powder of the composite seasoning regulates the salinity of the marinated soup to 2.8;
2) Heating the marinated soup to 95-98 ℃, and immersing the freshly cooked raw meat 1 into the marinated soup for 4-8 min; preferably, in the step, the marinated soup is heated to 96 ℃ and soaked for 4min;
3) Immersing the freshly cooked raw meat 2 in the marinated soup, heating the marinated Shang Xian to 95-98 ℃, and heating the marinated soup to 85-90 ℃ for 12-20 min; preferably, in this step, the halogen Shang Xian is heated to 96 ℃ and then the halogen soup is heated to 85 ℃ for 15min;
4) Immersing the fresh boiled raw meat 3 and the fresh boiled raw meat 4 in the marinating soup, maintaining the temperature of the marinating soup at 85-90 ℃ for 20-25 min, and then fishing out the raw meat 4; preferably, in the step, the temperature of the marinated soup is maintained at 85 ℃ and the soaking time is 20min;
5) Continuously maintaining the temperature of the marinated meat at 85-90 ℃ for 20-25 min, and fishing out all raw meat in the pot to obtain a sauced marinated meat product and a third pot marinated soup; preferably, in the step, the temperature of the marinated soup is continuously maintained at 85 ℃ and the soaking time is 20min;
and 4, carrying out fourth pot marinating on the third marinating soup and the freshly boiled raw meat, wherein the method specifically comprises the following steps of:
1) Changing a composite spice bag of the third pot-stewed soup (namely, taking out and discarding an old composite spice bag of the third pot-stewed soup, adding a new composite spice bag), and then adding water into the third pot-stewed soup so that the mass ratio of the third pot-stewed soup to the raw meat marinated in a fourth pot is (10-12): (5-6), and adjusting the salinity of the marinated soup to 2.8-3.0 by fresh and delicious seasoning powder of the composite seasoning; preferably, in the step, the mass ratio of the third pot marinated soup to the raw meat marinated in the fourth pot is 10:5, and the fresh and fragrant seasoning powder of the composite seasoning regulates the salinity of the marinated soup to 2.8;
2) Heating the marinated soup to 95-98 ℃, and immersing the freshly cooked raw meat 1 into the marinated soup for 4-8 min; preferably, in the step, the marinated soup is heated to 96 ℃ and soaked for 4min;
3) Immersing the freshly cooked raw meat 2 in the marinated soup, heating the marinated Shang Xian to 95-98 ℃, and heating the marinated soup to 85-90 ℃ for 12-20 min; preferably, in this step, the halogen Shang Xian is heated to 96 ℃ and then the halogen soup is heated to 85 ℃ for 15min;
4) Immersing the freshly cooked raw meat 3 and the freshly cooked raw meat 4 in the marinated soup, maintaining the temperature of the marinated soup at 85-90 ℃ for 20-25 min, and then fishing out the raw meat 4; preferably, in the step, the temperature of the marinated soup is maintained at 85 ℃ and the soaking time is 20min;
5) Continuously maintaining the temperature of the marinated meat at 85-90 ℃ for 20-25 min, and fishing out all raw meat in the pot to obtain a marinated meat product and a fourth pot marinated soup; preferably, in the step, the temperature of the marinated soup is continuously maintained at 85 ℃ and the soaking time is 20min;
and 5, the step 1, the step 2, the step 3 and the step 4 are one cycle, the step 1, the step 2, the step 3 and the step 4 are sequentially circulated, the circulation times are 1 time, 2 times, 3 times, 4 times, 5 times, 6 times, 7 times, 8 times or 9 times, and the marinade is discarded after being used for 28-32 days.
Specifically, a salinity meter is adopted to detect the salinity of the marinated soup.
Optionally, the preparation method of the marinated soup comprises the following steps:
step one, heating water to boiling;
mixing and heating the compound spice bag, the sugar color of the compound seasoning and boiling water for 30-35 min to obtain first marinade soup; preferably, in this step, the heating time is 30min;
thirdly, regulating the salinity of the first marinade to 2.8-3.0 by using the fresh and fragrant seasoning powder of the composite spice bag to obtain a second marinade; preferably, in the step, the fresh and fragrant seasoning powder of the compound spice bag adjusts the salinity of the first marinated soup to 2.8;
and step four, mixing the oil with the second marinating soup to prepare the marinating soup.
Specifically, in the third step, a salinity meter is adopted to detect the salinity of the first marinated soup.
Optionally, the marinating soup is Chuanqu marinating soup or Chaozhen marinating soup.
Optionally, the Chuanhal soup comprises water, compound spices, oil and compound seasonings; the compound spice bag comprises white button, dahurian angelica root, citron grass, star anise, tsaoko cardamon, galangal, myrcia, gardenia, clove, common fennel, amomum fruit, cassia bark, liquorice, red yeast rice, rapeseed, red pepper and dried chilli king; the oil comprises spicy red oil; the compound seasoning comprises fresh and fragrant seasoning powder and sugar color.
Specifically, each 20kg of water, the composite spice bag comprises 50g to 60g of white button, 50g to 60g of angelica dahurica, 20g to 40g of lemongrass, 100g to 120g of star anise, 50g to 60g of tsaoko cardamom, 100g to 150g of galangal, 50g to 60g of bay leaf, 20g to 30g of yellow gardenia, 60g to 70g of clove, 50g to 60g of fennel, 80g to 100g of amomum fruit, 150g to 180g of cinnamon, 50g to 80g of liquorice, 30g to 50g of red yeast rice, 50g to 80g of rapeseed, 100g to 150g of red pepper and 200g to 250g of dried pepper king.
Specifically, each 20kg of water, the composite spice bag comprises 50g of white button, 50g of angelica dahurica, 20g of lemongrass, 100g of star anise, 50g of tsaoko cardamom, 100g of galangal, 50g of bay leaves, 20 g-g of yellow gardenia, 60g of clove, 50g of fennel, 80g of fructus amomi, 150g of cinnamon, 50g of liquorice, 30g of red rice, 50g of coriander seeds, 100g of red pepper and 200g of dried pepper king.
Specifically, the spicy red oil is Chuanhal spicy red oil.
Specifically, every 20kg of water, the Sichuan halogen spicy red oil is 10-12 kg.
Specifically, every 20kg of water, the spicy red oil is 10-12 kg.
Optionally, the damp marinated soup comprises water, compound spices, oil and compound seasonings; the compound spice bag comprises white button, dahurian angelica root, citron grass, star anise, tsaoko cardamon, galangal, myrcia, gardenia, clove, common fennel, amomum fruit, cassia bark, liquorice, red yeast rice, rapeseed, rhizoma zingiberis and black pepper particles; the oil comprises a tidal marinated onion oil; the compound seasoning comprises fresh and fragrant seasoning powder and sugar color.
Specifically, each 20kg of water, the composite spice bag comprises 50g to 60g of white button, 50g to 60g of angelica dahurica, 20g to 40g of lemongrass, 100g to 120g of star anise, 50g to 60g of tsaoko cardamom, 100g to 150g of galangal, 50g to 60g of bay leaf, 20g to 30g of yellow gardenia, 60g to 70g of clove, 50g to 60g of fennel, 80g to 100g of amomum fruit, 150g to 160g of cinnamon, 50g to 60g of liquorice, 30g to 50g of red yeast rice, 50g to 60g of rapeseed, 1000g to 1200g of rhizoma zingiberis and 20g to 30g of black pepper particles.
Preferably, each 20kg of water, the composite spice bag comprises 50g of white button, 50g of angelica dahurica, 20g of lemongrass, 100g of star anise, 50g of tsaoko cardamom, 100g of galangal, 50g of bay leaves, 20 g-g of yellow gardenia, 60g of clove, 50g of fennel, 80g of amomum villosum, 150g of cinnamon, 50g of liquorice, 30g of red rice, 50g of coriander seeds, 1000g of rhizoma zingiberis and 20g of black pepper particles.
Specifically, every 20kg of water, the amount of the green onion oil is 10 kg-12 kg.
Preferably, the amount of the green onion oil is 10 kg-12 kg per 20kg of water.
Optionally, the fresh and fragrant seasoning powder is the existing conventional fresh and fragrant seasoning powder, such as the commercially available fresh and fragrant seasoning powder.
Specifically, the fresh and fragrant seasoning powder comprises edible salt, monosodium glutamate, white granulated sugar, yeast extract, maltodextrin, acid hydrolysis vegetable protein seasoning liquid and 5' -flavor nucleotide disodium.
Specifically, the fresh and fragrant seasoning powder comprises the following components in parts by weight: 30-40% of edible salt, 22-35% of monosodium glutamate, 18-20% of white granulated sugar, 2-4% of yeast extract, 8-10% of maltodextrin, 1.5-3% of hydrolyzed vegetable protein seasoning liquid and 0.8-1% of 5' -flavor nucleotide disodium.
Specifically, each 20kg of water, the composite seasoning comprises 1800-2000 g of fresh and fragrant seasoning powder and 500-800 g of sugar color.
Specifically, the ingredients of the marinade and the raw meat of the standard marinating method are all commercial products.
Specifically, the marinade disclosed by the application accumulates more soluble flavor materials, such as free amino acids, nucleotides and the like, in continuous marinating. The method forms the unique and delicious taste of fresh, mellow and thick, so the marinated soup is soul of the traditional marinated Chinese. However, in order to avoid the increase of harmful substances, in combination with practice, the old brine is thoroughly discarded every month (about 28 to 32 days), and then the old brine is thrown for a month after the re-brine is opened, so that a proper balance point is found between the food safety problem and the flavor retention of the old brine.
Optionally, in the standard marinating method, before each time of adding the raw meat, the bittern froth of the marinated soup is salvaged.
Alternatively, in the standard marinating method, the cycle is completed in 1 day, 2 days, 3 days, 4 days, 5 days, or 10 days.
Optionally, fishing out and discarding the marinated oil and jelly-like precipitate in the marinated soup every day;
the residue precipitate of the brine Shang Deceng was fished out and discarded weekly.
Optionally, when the marinating is stopped, heating and boiling the marinated soup, maintaining the boiling time to be 30-35 min, and then sealing the sealing film for low-temperature preservation.
When the same marinating soup is adopted for marinating fresh boiled raw material meat for many times, each pot is required to control the mass ratio range of the marinating soup to the raw material meat, the salinity of the marinating soup is also required to be controlled simultaneously, the two parameters are controlled to keep the flavor stability of the marinated meat product, and the salty taste is the most basic bottom taste in the composite taste of the marinated meat product; the marinating time of the raw meat with different textures and different volumes is different, so that the taste and flavor of the raw meat with different textures and different volumes can be controlled to be optimal; the temperature range of the marinated raw meat is controlled between 85 ℃ and 90 ℃, the optimal taste can be achieved, the water retention of the meat is good, the meat is crisp and delicious, and the ingredients permeate into the meat.
In summary, the method solves the standardized problem of marinating the soup stock of the traditional marinated meat product, people without kitchen operation experience can manufacture the marinated meat product with stable quality and good taste through training for 1-2 days according to the standardized operation flow, and the core problems of popularization and popularization of the traditional marinated meat process are overcome. The standard flow keeps the essence of the traditional marinating process to the greatest extent within the minimum cost, and solves the problems of no standard, complex operation, low efficiency and unstable product flavor of the traditional marinating process. On one hand, the production efficiency is greatly improved, on the other hand, the stability of the product is greatly improved, and the modern standard process is used for accurately inheriting the traditional Chinese cooking culture.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
Fig. 1 is a schematic diagram of a layered structure of marinated soup after marinating raw meat for multiple times.
Specifically, referring to fig. 1, after multiple marinating, the marinated soup is divided into four layers, wherein the first layer is marinated oil, the second layer is froth and impurities, the third layer is marinated soup, and the fourth layer is residue scraps.
Detailed Description
The application provides a standard marinating method of a sauced meat product, which is used for solving the technical defect of unstable flavor of the meat product in the traditional sauced meat product processing method.
The following description of the technical solutions in the embodiments of the present application will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by one of ordinary skill in the art without undue burden from the present disclosure, are within the scope of the present disclosure.
Wherein, the raw materials or reagents used in the following examples are all commercially available or self-made.
The following examples were used with a fresh flavor powder comprising: 40 w/w% edible salt, 26 w/w% monosodium glutamate, 18 w/w% white granulated sugar, 3 w/w% yeast extract, 9 w/w% maltodextrin, 3 w/w% hydrolyzed vegetable protein flavoring solution, 1 w/w% disodium 5' -flavoring nucleotide.
The salinity meter used in the following examples was an existing conventional salinity meter.
Example 1
The embodiment of the application provides a standard marinating method of a Chuan marinated meat product, which is carried out in a retail market and specifically comprises the following steps:
the composite spice bag used for the Chuanhal steamed pork product comprises 50g of white button, 50g of angelica dahurica, 20g of citronella grass, 100g of star anise, 50g of tsaoko cardamom, 100g of galangal, 50g of bay leaves, 20g of gardenia jasminoides, 60g of clove, 50g of fennel, 80g of fructus amomi, 150g of cinnamon, 50g of liquorice, 30g of red yeast rice, 50g of caraway seeds, 100g of red pepper and 200g of dried chilli king, and the spice is cleaned with water and ground into powder, and is packaged with non-woven fabrics to form a bag for standby.
The oil used in the Sichuan marinated meat product of the embodiment is 10kg of Sichuan marinated spicy red oil.
The compound seasoning used for the Chuanfu braised pork product of the embodiment comprises 1800g of delicious seasoning powder and 500g of sugar.
Raw meat used for the Chuanhal braised pork product comprises boiled pork hands, pork hand grains, big bones, pork tripe tops, duck heads, duck frames, duck legs, chicken wings, duck feet, duck wings, duck gizzards and chicken feet; the amount of these boiled raw meat materials was controlled according to the actual sales conditions (10 kg of raw meat per pot in the following marinating).
1. And (3) a pot boiling flow:
1. cleaning the marinating barrel, and sterilizing for 2 times by boiled water;
2. adding 20kg of water, heating to boil, and adding the composite spice bag and the sugar color into the water for 30 minutes at 93 ℃;
3. then the delicious seasoning powder is used for seasoning the marinated soup until the salinity of the marinated soup reaches 2.8;
4. and finally, pouring the oil into the marinated soup obtained in the step 3, and mixing to obtain the marinated soup.
2. The standard marinating method comprises the following steps:
step 1, marinating the marinated soup and fresh raw meat in a first pot, wherein the marinating comprises the following steps:
1. heating the marinade to 96 ℃, and immersing the pork feet, the pork feet and the big bones in the marinade for 4min; the mass ratio of the marinated soup to the raw meat marinated in the first pot is 10:5;
2. Immersing duck heads, duck frames, duck legs, chicken wings, duck feet and duck wings into the marinated soup (wherein the duck feet and the duck wings are immersed after being put into a marinating porous box), and then heating the marinated soup to 96 ℃ firstly and then heating the marinated soup to 85 ℃ for 15min;
3. immersing duck gizzard and chicken feet in the marinated soup, maintaining the temperature of the marinated soup at 85 ℃ for 20min, and then fishing out duck feet and duck wings;
4. the temperature of the marinated meat is continuously maintained at 85 ℃ and the soaking time is 20min, and all products in the pot are fished out to obtain the marinated meat product and the first pot marinated soup;
step 2, marinating the first marinating soup and fresh raw meat in a second pot, which specifically comprises the following steps:
1) Adding drinking water into the first pot marinating soup, so that the mass ratio of the first pot marinating soup to the raw meat marinated in the second pot is 10:5, and adjusting the salinity of the marinating soup to 2.8 by adopting fresh and fragrant seasoning powder;
2) Heating the marinade to 96 ℃, and immersing the pork feet, the pork feet and the big bones in the marinade for 4min;
3) Immersing duck heads, duck frames, duck legs, chicken wings, duck feet and duck wings into the marinated soup (wherein the duck feet and the duck wings are immersed after being put into a marinating porous box), and then heating the marinated soup to 96 ℃ firstly and then heating the marinated soup to 85 ℃ for 15min;
4) Immersing the duck gizzard and the chicken feet in the marinated soup, maintaining the temperature of the marinated soup at 85 ℃ for 20min, and then fishing out the porous box for preparation containing duck feet and duck wings;
5) Continuously maintaining the temperature of the marinated meat at 85 ℃ for 20min, and fishing out all products in the pot to obtain a marinated meat product and a second pot marinated soup;
and 3, carrying out third pot marinating on the second marinating soup and the fresh raw meat, wherein the third pot marinating method specifically comprises the following steps of:
1) Adding drinking water into the second pot marinated soup to enable the mass ratio of the second pot marinated soup to the raw meat marinated in the third pot to be 10:5, and adjusting the salinity of the marinated soup to 2.8 by using the fresh and delicious seasoning powder;
2) Heating the marinade to 96 ℃, and immersing the pork feet, the pork feet and the big bones in the marinade for 4min;
3) Immersing duck head, duck frame, duck leg, chicken wing, duck foot and duck wing into the marinated soup (wherein, the duck foot and the duck wing are immersed after being put into a marinating porous box), and then heating the marinated soup to 96 ℃ firstly and then heating the marinated soup to 85 ℃ for 15min;
4) Immersing the duck gizzard and the chicken feet in the marinated soup, maintaining the temperature of the marinated soup at 85 ℃ for 20min, and then fishing out the porous box for preparation containing the duck feet and the duck wings;
5) Continuously maintaining the temperature of the marinated meat at 85 ℃ for 20min, and fishing out all products in the pot to obtain a marinated meat product and a third pot marinated soup;
and 4, carrying out fourth pot marinating on the third marinated soup and the fresh raw meat, wherein the method specifically comprises the following steps of:
1) The old compound spice bag in the third marinade is fished out and discarded, a new compound spice bag is put in, then drinking water is added into the third marinade so that the mass ratio of the third marinade to the marinated raw meat in the fourth marinade is 10:5, and the salinity of the marinade is adjusted to 2.8 by the fresh and delicious seasoning powder;
2) Heating the marinade to 96 ℃, and immersing the pig hands, the pig hand grains and the big bones in the marinade for 4min;
3) Immersing duck head, duck frame, duck leg, chicken wing, duck foot and duck wing in the marinated soup (wherein, the duck foot and the duck wing are immersed after being put into a marinating porous box), and then heating the marinated soup to 96 ℃ and then heating the marinated soup to 85 ℃ for 15min;
4) Immersing the duck gizzard and the chicken feet in the marinated soup, maintaining the temperature of the marinated soup at 85 ℃ for 20min, and then fishing out the porous box for preparation containing the duck feet and the duck wings;
5) Immersing the pork tripe top in the marinade soup, maintaining the temperature of the marinade soup at 85 ℃ for 1min, then taking out the pork tripe top and mixing the pork tripe top with the marinade soup with the same weight in an oil basin (without heating), and immersing the pork tripe top in the marinade soup for 10min;
6) After the pork tripe is lifted up, continuously maintaining the temperature of the marinated soup at 85 ℃ for 20min, and lifting up all products in the pot to obtain a sauced marinated meat product and a fourth pot marinated soup;
step 5, step 1, step 2, step 3 and step 4 are one cycle; each step is carried out in a kitchen in a house and is completed in one day, the steps 1, 2, 3 and 4 are sequentially circulated for 8 times, namely, the marinating soup is discarded after 32 days, and then the marinating soup is prepared again for marinating according to the steps.
Specifically, in the standard marinating process, the raw meat can continuously clear the brine froth and the residue scraps, the marinating soup is turbid by repeated marinating, and in the steps 1, 2, 3 and 4, the raw meat is put in each time, the brine froth of the marinated soup is salvaged, and the froth must be frequently beaten.
Specifically, after the market receives every day, the first layer of marinade must be added to the marinade, and the settled jelly-like sediment is discarded before the next day the market begins.
Specifically, the residue of the lower layer of marinade must be discarded weekly in the retail market, and the specific operations are as follows: the marinating barrel is cleaned once a week, 5kg of the bottommost marinating soup and residues are poured out, and then drinking water is replenished.
Specifically, after the market is received every day, the marinating soup of the marinating barrel is heated to boiling for 30 minutes, and then the marinating barrel is covered with a sealing film for sealing, so that invasion of external microorganisms and bacteria is avoided, and the aseptic state of the marinating barrel is maintained.
3. Stability tests were performed on the marinated products of the 1 st to 10 th pots of this example and consumer group tests were performed on the marinated products of the 1 st, 3 rd and 10 th pots of this example, comprising:
1. the stability test method comprises the following steps: 10 members of Ai Xiao claw shops are invited randomly to evaluate and test the products obtained by marinating 1-10 pots respectively, and finally feedback is carried out: uniform color, aromatic flavor, soft and glutinous meat, spicy and tasty, and moderate salty taste. The results are shown in tables 1 to 2.
2. The consumer group test method (performed using existing conventional group test methods) includes: the 10 Ai Xiao store members were randomly invited to form a panel, which was first assigned the purpose, meaning and visual assessment of the experiment, and then scored by 10 consumers. The results are shown in tables 3 to 5.
As can be seen from tables 1 to 5, the color, smell, hardness, salt content, sweetness, delicacy, compound fragrance, spicy taste, water retention and overall evaluation of the marinated sauced meat products obtained by the standard marinating method are all stable, meanwhile, the standard marinating method does not need to use a large machine, only needs to use a small and cheap salinity meter to detect the salt content, and can marinate the products with stable flavor efficiently on the premise of not using industrial lines such as the large machine and the like.
Table 1 stability test of Chuanhal pot 1-5 pot products
Table 2 stability test of 6-10 pot products of Chuanhal pot
| Take out the round | Sixth pan | Seventh pan | Eighth pan | Ninth pot | Tenth pan |
| Color and luster of the product | Slightly light reddish brown | Slightly light reddish brown | Slightly light reddish brown | Slightly light reddish brown | Slightly light reddish brown |
| Smell of | Spicy and hot compound flavor is strong | Spicy and hot compound flavor is strong | Spicy and hot compound flavor is strong | Spicy and hot compound flavor is strong | Spicy and hot compound flavor is strong |
| Hardness of hardness | All products are softer and glutinous | All products are softer and glutinous | All products are softer and glutinous | All products are softer and glutinous | All products are softer and glutinous |
| Salty degree | Has moderate taste | Has moderate taste | Has moderate taste | Has moderate taste | Has moderate taste |
| Sweet taste | Non-detail sweet taste | Non-detail sweet taste | Non-detail sweet taste | Non-detail sweet taste | Non-detail sweet taste |
| Fresh flavor | Fresh and fragrant | Fresh and fragrant | Fresh and fragrant | Fresh and fragrant | Fresh and fragrant |
| Composite incense | Is rich in weight | Is rich in weight | Is rich in weight | Is rich in weight | Is rich in weight |
| Spicy and hot taste | Spicy and hot taste | Spicy and hot taste | Spicy and hot taste | Spicy and hot taste | Spicy and hot taste |
| Water retention property | Plump up | Plump up | Plump up | Plump up | Plump up |
| Overall evaluation | Tasty spicy, fresh and soft glutinous rice | Tasty spicy, fresh and soft glutinous rice | Tasty spicy, fresh and soft glutinous rice | Tasty spicy, fresh and soft glutinous rice | Tasty spicy, fresh and soft glutinous rice |
Table 3 first Chuanhal pot product population test
Table 4 third Chuanhal pot product population test
Table 5 tenth Chuan marinated pot product population test
Example 2
The embodiment of the application provides a standard marinating method of a damp marinated meat product, which is carried out in a retail market and specifically comprises the following steps:
the composite spice bag used for the damp-and-marinated meat product comprises 50g of white button, 50g of angelica dahurica, 20g of citronella grass, 100g of star anise, 50g of tsaoko cardamom, 100g of galangal, 50g of bay leaves, 20g of gardenia jasminoides, 60g of clove, 50g of fennel, 80g of fructus amomi, 150g of cinnamon, 50g of liquorice, 30g of red yeast rice, 50g of caraway seeds, 1000g of rhizoma zingiberis and 20g of black pepper, and the spice is cleaned with water and ground into powder, and is packaged with non-woven fabrics to be separated from residues for standby.
The oil used in the instant marinated meat product was 10kg of marinated onion oil.
The compound seasoning used in the damp marinated meat product of the embodiment comprises 1800g of delicious seasoning powder and 500g of sugar.
Raw meat used for the steamed and braised pork product in the embodiment comprises boiled pork hands, pork hand grains, big bones, pork tripe tops, duck heads, duck frames, duck legs, chicken wings, duck feet, duck wings, duck gizzards and chicken feet; the amount of these boiled raw meat materials was controlled according to the actual sales conditions (10 kg of raw meat per pot in the following marinating).
2. And (3) a pot boiling flow:
1. cleaning the marinating barrel, and sterilizing for 2 times by boiled water;
2. adding 20kg of water, heating to boil, adding the composite spice bag and the sugar color into the water, and stewing for 35 minutes at 90 ℃;
3. then the delicious seasoning powder is used for seasoning the marinated soup until the salinity of the marinated soup reaches 2.8;
4. and finally, pouring the oil into the marinated soup obtained in the step 3, and mixing to obtain the marinated soup.
2. The standard marinating method comprises the following steps:
step 1, marinating the marinated soup and fresh raw meat in a first pot, wherein the marinating comprises the following steps:
1. heating the marinade to 96 ℃, and immersing the pork feet, the pork feet and the big bones in the marinade for 4min; the mass ratio of the marinated soup to the raw meat marinated in the first pot is 10:5;
2. immersing duck heads, duck frames, duck legs, chicken wings, duck feet and duck wings into the marinated soup (wherein the duck feet and the duck wings are immersed after being put into a marinating porous box), and then heating the marinated soup to 96 ℃ firstly and then heating the marinated soup to 85 ℃ for 15min;
3. immersing duck gizzard and chicken feet in the marinated soup, maintaining the temperature of the marinated soup at 85 ℃ for 20min, and then fishing out duck feet and duck wings;
4. the temperature of the marinated meat is continuously maintained at 85 ℃ and the soaking time is 20min, and all products in the pot are fished out to obtain the marinated meat product and the first pot marinated soup;
Step 2, marinating the first marinating soup and fresh raw meat in a second pot, which specifically comprises the following steps:
1) Adding drinking water into the first pot marinating soup, so that the mass ratio of the first pot marinating soup to the raw meat marinated in the second pot is 10:5, and adjusting the salinity of the marinating soup to 2.8 by adopting fresh and fragrant seasoning powder;
2) Heating the marinade to 96 ℃, and immersing the pork feet, the pork feet and the big bones in the marinade for 4min;
3) Immersing duck heads, duck frames, duck legs, chicken wings, duck feet and duck wings into the marinated soup (wherein the duck feet and the duck wings are immersed after being put into a marinating porous box), and then heating the marinated soup to 96 ℃ firstly and then heating the marinated soup to 85 ℃ for 15min;
4) Immersing the duck gizzard and the chicken feet in the marinated soup, maintaining the temperature of the marinated soup at 85 ℃ for 20min, and then fishing out the porous box for preparation containing duck feet and duck wings;
5) Continuously maintaining the temperature of the marinated meat at 85 ℃ for 20min, and fishing out all products in the pot to obtain a marinated meat product and a second pot marinated soup;
and 3, carrying out third pot marinating on the second marinating soup and the fresh raw meat, wherein the third pot marinating method specifically comprises the following steps of:
1) Adding drinking water into the second pot marinated soup to enable the mass ratio of the second pot marinated soup to the raw meat marinated in the third pot to be 10:5, and adjusting the salinity of the marinated soup to 2.8 by using the fresh and delicious seasoning powder;
2) Heating the marinade to 96 ℃, and immersing the pork feet, the pork feet and the big bones in the marinade for 4min;
3) Immersing duck head, duck frame, duck leg, chicken wing, duck foot and duck wing into the marinated soup (wherein, the duck foot and the duck wing are immersed after being put into a marinating porous box), and then heating the marinated soup to 96 ℃ firstly and then heating the marinated soup to 85 ℃ for 15min;
4) Immersing the duck gizzard and the chicken feet in the marinated soup, maintaining the temperature of the marinated soup at 85 ℃ for 20min, and then fishing out the porous box for preparation containing the duck feet and the duck wings;
5) Continuously maintaining the temperature of the marinated meat at 85 ℃ for 20min, and fishing out all products in the pot to obtain a marinated meat product and a third pot marinated soup;
and 4, carrying out fourth pot marinating on the third marinated soup and the fresh raw meat, wherein the method specifically comprises the following steps of:
1) The old compound spice bag in the third marinade is fished out and discarded, a new compound spice bag is put in, then drinking water is added into the third marinade so that the mass ratio of the third marinade to the marinated raw meat in the fourth marinade is 10:5, and the salinity of the marinade is adjusted to 2.8 by the fresh and delicious seasoning powder;
2) Heating the marinade to 96 ℃, and immersing the pig hands, the pig hand grains and the big bones in the marinade for 4min;
3) Immersing duck head, duck frame, duck leg, chicken wing, duck foot and duck wing in the marinated soup (wherein, the duck foot and the duck wing are immersed after being put into a marinating porous box), and then heating the marinated soup to 96 ℃ and then heating the marinated soup to 85 ℃ for 15min;
4) Immersing the duck gizzard and the chicken feet in the marinated soup, maintaining the temperature of the marinated soup at 85 ℃ for 20min, and then fishing out the porous box for preparation containing the duck feet and the duck wings;
5) Immersing the pork tripe top in the marinade soup, maintaining the temperature of the marinade soup at 85 ℃ for 1min, then taking out the pork tripe top and mixing the pork tripe top with the marinade soup with the same weight in an oil basin (without heating), and immersing the pork tripe top in the marinade soup for 10min;
6) After the pork tripe is lifted up, continuously maintaining the temperature of the marinated soup at 85 ℃ for 20min, and lifting up all products in the pot to obtain a sauced marinated meat product and a fourth pot marinated soup;
step 5, step 1, step 2, step 3 and step 4 are one cycle; each step is carried out in a kitchen in a house and is completed in one day, the steps 1, 2, 3 and 4 are sequentially circulated for 8 times, namely, the marinating soup is discarded after 32 days, and then the marinating soup is prepared again for marinating according to the steps.
Specifically, in the standard marinating process, the raw meat can continuously clear the brine froth and the residue scraps, the marinating soup is turbid by repeated marinating, and in the steps 1, 2, 3 and 4, the raw meat is put in each time, the brine froth of the marinated soup is salvaged, and the froth must be frequently beaten.
Specifically, after the market receives every day, the first layer of marinade must be added to the marinade, and the settled jelly-like sediment is discarded before the next day the market begins.
Specifically, the residue of the lower layer of marinade must be discarded weekly in the retail market, and the specific operations are as follows: the marinating barrel is cleaned once a week, 5kg of the bottommost marinating soup and residues are poured out, and then drinking water is replenished.
Specifically, after the market is received every day, the marinating soup of the marinating barrel is heated to boiling for 30 minutes, and then the marinating barrel is covered with a sealing film for sealing, so that invasion of external microorganisms and bacteria is avoided, and the aseptic state of the marinating barrel is maintained.
3. Stability tests were performed on the marinated products of the 1 st to 10 th pots of this example and consumer group tests were performed on the marinated products of the 1 st, 3 rd and 10 th pots of this example, comprising:
1. the stability test method comprises the following steps: 10 members of Ai Xiao claw shops are invited randomly to evaluate and test the products obtained by marinating 1-10 pots respectively, and finally feedback is carried out: uniform color, aromatic flavor, soft and glutinous meat and moderate salty taste. The results are shown in tables 6 to 7.
2. The consumer group test method (performed using existing conventional group test methods) includes: the 10 Ai Xiao store members were randomly invited to form a panel, which was first assigned the purpose, meaning and visual assessment of the experiment, and then scored by 10 consumers. The results are shown in tables 8 to 10.
As can be seen from tables 6 to 10, the color, smell, hardness, salt content, sweetness, delicacy, compound fragrance, spicy taste, water retention and overall evaluation of the marinated sauced meat products obtained by the standard marinating method are all stable, meanwhile, the standard marinating method does not need to use a large machine, only needs to use a small and cheap salinity meter to detect the salt content, and can marinate the products with stable flavor efficiently on the premise of not using industrial lines such as the large machine and the like.
Table 6 test of stability of products from 1-5 pots in a damp marinated pot
| Take out the round | First pot | Second pot | Third pan | Fourth pot | Fifth pan |
| Color and luster of the product | Slightly light brown | Slightly light brown | Slightly light brown | Slightly light brown | Slightly light brown |
| Smell of | The marinated compound flavor is strong | The marinated compound flavor is strong | The marinated compound flavor is strong | The marinated compound flavor is strong | The marinated compound flavor is strong |
| Hardness of hardness | All products are softer and glutinous | All products are softer and glutinous | All products are softer and glutinous | All products are softer and glutinous | All products are softer and glutinous |
| Salty degree | Has moderate taste | Has moderate taste | Has moderate taste | Has moderate taste | Has moderate taste |
| Sweet taste | Non-detail sweet taste | Non-detail sweet taste | Non-detail sweet taste | Non-detail sweet taste | Non-detail sweet taste |
| Fresh flavor | Fresh and fragrant | Fresh and fragrant | Fresh and fragrant | Fresh and fragrant | Fresh and fragrant |
| Composite incense | Light onion oil fragrance | Light onion oil fragrance | Light onion oil fragrance | Light onion oil fragrance | Light onion oil fragrance |
| Water retention property | Plump up | Plump up | Plump up | Plump up | Plump up |
| Overall evaluation | Mellow salty, soft glutinous and palatable | Mellow salty, soft glutinous and palatable | Mellow salty, soft glutinous and palatable | Mellow salty, soft glutinous and palatable | Mellow salty, soft glutinous and palatable |
Table 7 test of stability of 6-10 pot product of damp marinated pot
Table 8 first tidal marinated pot product population test
Table 9 third tide marinated pot product population test
Table 10 tenth tide marinated pot product population test
The foregoing is merely a preferred embodiment of the present application and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present application and are intended to be within the scope of the present application.
Claims (10)
1. A standard marinating method for sauced marinated meat products is characterized in that marinating is carried out by adopting marinating soup and raw meat; the marinade comprises water, a composite spice bag, oil and composite seasonings;
the raw meat comprises raw meat 1 which is already cooked, raw meat 2 which is already cooked, raw meat 3 which is already cooked and raw meat 4 which is already cooked; the raw meat 1 comprises one or more of beef, beef tripe, beef intestine, beef tongue, beef tendon, beef hoof, pork feet, pork hand grains, pork elbows, pork bones, rib rows, pork large intestine, pork tongue, pork ears, pork scalp and streaky pork; the raw meat 2 comprises one or more of duck heads, duck frames, duck legs, duck necks, duck gizzards, whole ducks, chicken feet, pigeons and whole chickens; the raw meat 3 comprises one or more of chicken wings, chicken legs and chicken kidneys; the raw meat 4 comprises one or more of duck feet, duck wings, chicken wings and duck intestines;
the standard marinating method comprises the following steps:
step 1, marinating the marinated soup and the freshly boiled raw meat in a first pot, wherein the marinating comprises the following steps:
1. heating the marinated soup to 95-98 ℃, and immersing the fresh boiled raw meat 1 into the marinated soup for 4-8 min; the mass ratio of the marinated soup to the raw meat marinated in the first pot is (10-15) (6-10);
2. Immersing the freshly cooked raw meat 2 into the marinated soup, heating the marinated Shang Xian to 95-98 ℃ and then heating the marinated soup to 85-90 ℃ for 12-20 min;
3. immersing the fresh boiled raw meat 3 and the fresh boiled raw meat 4 into the marinating soup, maintaining the temperature of the marinating soup at 85-90 ℃ for 20-25 min, and then fishing out the raw meat 4;
4. continuously maintaining the temperature of the marinated meat at 85-90 ℃ for 20-25 min, and fishing out all raw meat in the pot to obtain a marinated meat product and first pot marinated soup;
step 2, marinating the first pot marinating soup and the freshly boiled raw meat in a second pot, wherein the method specifically comprises the following steps:
1) Adding water into the first pot marinating soup to enable the mass ratio of the first pot marinating soup to the raw meat marinated in the second pot to be (10-15) ((6-10)), and adjusting the salinity of the marinating soup to 2.8-3.0 by using the fresh and delicious seasoning powder of the composite seasoning;
2) Heating the marinated soup to 95-98 ℃, and immersing the fresh boiled raw meat 1 into the marinated soup for 4-8 min;
3) Immersing the freshly cooked raw meat 2 into the marinated soup, heating the marinated Shang Xian to 95-98 ℃, and heating the marinated soup to 85-90 ℃ for 12-20 min;
4) Immersing the fresh boiled raw meat 3 and the fresh boiled raw meat 4 in the marinating soup, maintaining the temperature of the marinating soup at 85-90 ℃ for 20-25 min, and then fishing out the raw meat 4;
5) Continuously maintaining the temperature of the marinated meat at 85-90 ℃ for 20-25 min, and fishing out all raw meat in the pot to obtain a marinated meat product and a second pot marinated soup;
and 3, carrying out third pot marinating on the second pot marinated soup and the freshly boiled raw meat, wherein the third pot marinating specifically comprises the following steps:
1) Adding water into the second pot marinated soup to make the mass ratio of the second pot marinated soup to the third pot marinated raw meat be (10-12) ((5-6)), and adjusting the salinity of the marinated soup to 2.8-3.0 by the fresh and fragrant seasoning powder of the composite seasoning;
2) Heating the marinated soup to 95-98 ℃, and immersing the freshly cooked raw meat 1 into the marinated soup for 4-8 min;
3) Immersing the freshly cooked raw meat 2 in the marinated soup, heating the marinated Shang Xian to 95-98 ℃, and heating the marinated soup to 85-90 ℃ for 12-20 min;
4) Immersing the fresh boiled raw meat 3 and the fresh boiled raw meat 4 in the marinating soup, maintaining the temperature of the marinating soup at 85-90 ℃ for 20-25 min, and then fishing out the raw meat 4;
5) Continuously maintaining the temperature of the marinated meat at 85-90 ℃ for 20-25 min, and fishing out all raw meat in the pot to obtain a sauced marinated meat product and a third pot marinated soup;
and 4, performing fourth pot marinating on the third pot marinated soup and the freshly boiled raw meat, wherein the method specifically comprises the following steps of:
1) Changing a composite spice bag of the third pot marinating soup, and then adding water into the third pot marinating soup to enable the mass ratio of the third pot marinating soup to the raw meat marinated in the fourth pot to be (10-12): (5-6), and adjusting the salinity of the marinating soup to 2.8-3.0 by using the fresh and delicious seasoning powder of the composite seasoning;
2) Heating the marinated soup to 95-98 ℃, and immersing the freshly cooked raw meat 1 into the marinated soup for 4-8 min;
3) Immersing the freshly cooked raw meat 2 in the marinated soup, heating the marinated Shang Xian to 95-98 ℃, and heating the marinated soup to 85-90 ℃ for 12-20 min;
4) Immersing the freshly cooked raw meat 3 and the freshly cooked raw meat 4 in the marinated soup, maintaining the temperature of the marinated soup at 85-90 ℃ for 20-25 min, and then fishing out the raw meat 4;
5) Continuously maintaining the temperature of the marinated meat at 85-90 ℃ for 20-25 min, and fishing out all raw meat in the pot to obtain a marinated meat product and a fourth pot marinated soup;
and 5, the step 1, the step 2, the step 3 and the step 4 are one cycle, the step 1, the step 2, the step 3 and the step 4 are sequentially circulated, the circulation times are 1 time, 2 times, 3 times, 4 times, 5 times, 6 times, 7 times, 8 times or 9 times, and the marinade is discarded after being used for 28-32 days.
2. The standard marinating method according to claim 1, wherein the preparation method of the marinated soup comprises:
step one, heating water to boiling;
mixing and heating the compound spice bag, the sugar color of the compound seasoning and boiling water for 30-35 min to obtain first marinade soup;
thirdly, regulating the salinity of the first marinade to 2.8-3.0 by using the fresh and fragrant seasoning powder of the composite spice bag to obtain a second marinade;
and step four, mixing the oil with the second marinating soup to prepare the marinating soup.
3. The standard marinating method according to claim 1, wherein the marinating soup is chuanhal soup or chuanhal soup.
4. A standard marinating method according to claim 3, wherein the Chuanhal soup comprises water, compound spices, oil and compound seasonings; the compound spice bag comprises white button, dahurian angelica root, citron grass, star anise, tsaoko cardamon, galangal, myrcia, gardenia, clove, common fennel, amomum fruit, cassia bark, liquorice, red yeast rice, rapeseed, red pepper and dried chilli king; the oil comprises spicy red oil; the compound seasoning comprises fresh and fragrant seasoning powder and sugar color.
5. The standard marinating method according to claim 3, wherein the damp marinated soup comprises water, compound spices, oil and compound seasonings; the compound spice bag comprises white button, dahurian angelica root, citron grass, star anise, tsaoko cardamon, galangal, myrcia, gardenia, clove, common fennel, amomum fruit, cassia bark, liquorice, red yeast rice, rapeseed, rhizoma zingiberis and black pepper particles; the oil comprises a tidal marinated onion oil; the compound seasoning comprises fresh and fragrant seasoning powder and sugar color.
6. The standard marinating method according to claim 4 or 5, wherein the fresh flavor powder comprises table salt, monosodium glutamate, white sugar, yeast extract, maltodextrin, acid hydrolyzed vegetable protein flavor liquid, and disodium 5' -ribonucleotide.
7. The standard marinating method according to claim 1, wherein in the standard marinating method, brine froth of the marinated soup is salvaged before each feeding of raw meat.
8. The standard marinating method according to claim 1, wherein the cycle is completed in 1 day, 2 days, 3 days, 4 days, 5 days, or 10 days.
9. A standard marinating method according to claim 8, wherein,
taking out and discarding the marinated oil and jelly-like precipitate in the marinated soup every day;
the residue precipitate of the brine Shang Deceng was fished out and discarded weekly.
10. The standard marinating method according to claim 8, wherein when the marinating is stopped, the marinating soup is heated and boiled for 30-35 min, and then the sealing film is sealed for preservation at low temperature.
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