阅读说明：本技术 一种清除肉制品腥臊味提高鲜香味的烹饪方法 (Cooking method for removing fishy smell of meat products and improving fresh flavor ) 是由 刘虎生 于 2020-05-19 设计创作，主要内容包括：本发明公开了一种清除肉制品腥臊味提高鲜香味的烹饪方法,包括以下步骤：S1、在环境温度：12-15C,相对湿度：80-90％,风的流速：1.0-1.5m/s的环境下对冻肉进行解冻；S2、对解冻完成的肉进行分割去筋、腱、肥膘、软骨和淋巴；S3、把油温加热到110-130℃的时候,把500-550克盐、10-30克陈醋、10-20白酒克、1-5克藿香、5-11克高良姜、1-11克花椒、2-8克草果,4-10克小茴香、0.5-1.5克丁香和7-13克白芷加入油里翻炒。本发明在烹饪过程中通过热反应分解清除肉类食材中氨气、氨类、醛、吲哚、硫化物等腥臊异味同时提高肉制品鲜香味；改善风味,改进组织结构,以提高制品的色、香、味；增加营养成分,弥补原料肉某些缺陷,以提高制品营养价值。(The invention discloses a cooking method for removing the fishy smell of meat products and improving fresh fragrance, which comprises the following steps: s1, at ambient temperature: 12-15C, relative humidity: 80-90%, wind flow rate: unfreezing frozen meat in an environment of 1.0-1.5 m/s; s2, cutting the thawed meat to remove tendon, fat, cartilage and lymph; s3, when the oil temperature is heated to 110-130 ℃, 550 g of salt, 10-30 g of mature vinegar, 10-20 g of white spirit, 1-5 g of wrinkled gianthyssop herb, 5-11 g of galangal, 1-11 g of pepper, 2-8 g of tsaoko amomum fruit, 4-10 g of fennel, 0.5-1.5 g of clove and 7-13 g of dahurian angelica root are added into the oil to stir-fry. According to the invention, in the cooking process, the stinking smell of ammonia, aldehyde, indole, sulfide and the like in the meat food materials is removed through thermal reaction decomposition, and the fresh flavor of the meat products is improved; the flavor is improved, and the tissue structure is improved, so that the color, the fragrance and the taste of the product are improved; increase the nutrient content and make up for some defects of the raw meat so as to improve the nutritive value of the product.)

1. A cooking method for removing the fishy smell of meat products and improving the fresh flavor is characterized by comprising the following steps:

s1, at ambient temperature: 12-15C, relative humidity: 80-90%, wind flow rate: unfreezing frozen meat in an environment of 1.0-1.5 m/s;

s2, cutting the thawed meat to remove tendon, fat, cartilage and lymph;

s3, when the oil temperature is heated to 110-;

s4, adding the fried spice into the broth, boiling in a pot, adding 100-200 g of three feet in the boiling process, adding half, and adding the remaining half of three feet five minutes before turning off the fire.

2. The cooking method of claim 1, wherein in step S1, the meat is stacked not too much to prevent cross contamination and not too high temperature, and the tools are required to be sanitary and washed thoroughly after daily use.

3. The cooking method of claim 1, wherein the meat temperature after cutting is kept within 6 degrees in step S2, so that the raw meat does not stay too long, as fast as possible.

Technical Field

The invention relates to the technical field of meat product cooking, in particular to a cooking method for removing the fishy smell of meat products and improving the fresh flavor.

Background

The meat of livestock usually has very special bad smelling of bad smell, if the cooking technology is illegal, the prepared pork food of the luxury pork often has a special smell of bad smell, which makes people difficult to swallow, and the consumption desire of people on the pork food is seriously influenced, which also becomes the biggest obstacle that the pork is difficult to be directly sold in farmer markets, and the smell of the bad smell can still be the main source of trace toxicity contained in the pork.

Disclosure of Invention

The invention aims to solve the defects in the prior art, and provides a cooking method for removing the bad smell of meat products and improving the fresh flavor, which removes the bad smell of ammonia, aldehyde, indole, sulfide and the like in meat materials through thermal reaction decomposition and simultaneously improves the fresh flavor of the meat products; the flavor is improved, and the tissue structure is improved, so that the color, the fragrance and the taste of the product are improved; the nutritional ingredients are added to make up for some defects of the raw meat so as to improve the nutritional value of the product; due to the processing, most meat products become instant food which can be eaten directly, so as to promote the disinfection and increase the production capacity.

In order to achieve the purpose, the invention adopts the following technical scheme:

a cooking method for removing the fishy smell of meat products and improving the fresh flavor comprises the following steps:

s1, at ambient temperature: 12-15C, relative humidity: 80-90%, wind flow rate: unfreezing frozen meat in an environment of 1.0-1.5 m/s;

s2, cutting the thawed meat to remove tendon, fat, cartilage and lymph;

s3, when the oil temperature is heated to 110-;

s4, adding the fried spice into the broth, boiling in a pot, adding 100-200 g of three feet in the boiling process, adding half, and adding the remaining half of three feet five minutes before turning off the fire.

Preferably, in the step S1, the stacked meat is not too much to prevent cross contamination, the ambient temperature is not too high, the sanitation of the appliance is noticed, and the cleaning and disinfection are performed thoroughly after daily use.

Preferably, in step S2, the temperature of the meat after being divided is kept within 6 degrees, so the retention time of the raw meat in the process is not too long, and the faster the retention time is, the better the retention time is.

The invention has the following beneficial effects:

1. according to the invention, in the cooking process, the stinking smell of ammonia, aldehyde, indole, sulfide and the like in the meat food materials is removed through thermal reaction decomposition, and the fresh flavor of the meat products is improved;

2. the flavor is improved, and the tissue structure is improved, so that the color, the fragrance and the taste of the product are improved;

3. the nutritional ingredients are added to make up for some defects of the raw meat so as to improve the nutritional value of the product;

4. due to the processing, most meat products become instant food which can be eaten directly, so as to promote the disinfection and increase the production capacity.

Detailed Description

The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.

It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only and do not represent the only embodiments.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

A cooking method for removing the fishy smell of meat products and improving the fresh flavor comprises the following steps:

s1, at ambient temperature: 12-15C, relative humidity: 80-90%, wind flow rate: unfreezing frozen meat in an environment of 1.0-1.5 m/s;

s2, cutting the thawed meat to remove tendon, fat, cartilage and lymph;

s3, when the oil temperature is heated to 110-;

s4, adding the fried spice into the broth, boiling in a pot, adding 100-200 g of three feet in the boiling process, adding half, and adding the remaining half of three feet five minutes before turning off the fire.

In step S1, the stacked meat cannot be too much to prevent cross contamination, the environmental temperature cannot be too high, the sanitation of the appliance needs to be noticed, and the cleaning and disinfection are needed thoroughly after the use every day.

In step S2, the temperature of the meat after being cut needs to be kept within 6 degrees, so the retention time of the raw meat in the process is not too long, and the faster the meat is, the better the meat is.

According to the invention, in the cooking process, the stinking smell of ammonia, aldehyde, indole, sulfide and the like in the meat food materials is removed through thermal reaction decomposition, and the fresh flavor of the meat products is improved; the flavor is improved, and the tissue structure is improved, so that the color, the fragrance and the taste of the product are improved; the nutritional ingredients are added to make up for some defects of the raw meat so as to improve the nutritional value of the product; due to the processing, most meat products become instant food which can be eaten directly, so as to promote the disinfection and increase the production capacity.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.