阅读说明：本技术 一种酱卤肉加工方法 (Method for processing sauced meat ) 是由 占金根 于 2019-12-06 设计创作，主要内容包括：一种酱卤肉加工方法,其特征在于,包括以下步骤：S1：将原料清洗,切分,然后将原料放入煮锅内,其中,所述原料为猪肉,牛肉,鸡肉,鸭肉,鱼肉中的一种或几种。本发明加工酱卤肉的卤料,配方独特,卤制出来的食品在色、香、味等方面均有较大不同,具有独特的风味,用其卤制的酱卤肉芳香油润、咸中带鲜、味道醇郁、鲜香可口、酥嫩相宜、口味独特,能够充分迎合大众口味使消费者喜食且久吃不腻。(The method for processing the sauced and marinated meat is characterized by comprising the following steps of: s1: cleaning raw materials, cutting, and putting the raw materials into a boiling pot, wherein the raw materials are one or more of pork, beef, chicken, duck and fish. The marinating material for processing the sauced marinated meat has a unique formula, the marinated food has different colors, flavors, tastes and the like, and has unique flavor, and the sauced marinated meat marinated by the marinating material is fragrant and oily, salty and fresh, mellow in taste, delicious, crisp, tender and suitable, has unique taste, can fully cater to the taste of the public, and is favored by consumers and not greasy after being eaten for a long time.)

1. The method for processing the sauced and marinated meat is characterized by comprising the following steps of:

s1: cleaning and cutting raw materials, and then putting the raw materials into a boiling pot, wherein the raw materials are one or more of pork, beef, chicken, duck and fish;

s2: weighing the halogen materials, and packaging the weighed halogen materials by using a net-shaped high-temperature-resistant bag;

s3: adding the marinating material into a cooking pot, and cooking until the meat is well cooked to obtain marinated meat;

s4: packaging: taking out the marinated meat, putting into a packaging container, vacuum packaging, and sterilizing.

2. The method for processing sauced marinated meat according to claim 1, wherein the marinating materials comprise spices and seasonings, and the spices comprise the following raw materials: 1-10 parts of salvia miltiorrhiza, 1-10 parts of radix ophiopogonis, 5-20 parts of fennel, 5-20 parts of amomum globosum loureiro, 5-20 parts of liquorice, 5-25 parts of momordica grosvenori, 5-20 parts of myrcia, 10-25 parts of pepper, 10-25 parts of balsamiferous wood and 10-25 parts of coriander seed; the raw materials of the seasoning are required to be: 30-60 parts of cooking wine, 40-80 parts of soy sauce, 30-40 parts of pepper powder, 50-80 parts of rhizoma zingiberis recens powder, 40-90 parts of soup-stock, 50-80 parts of garlic powder, 50-80 parts of salt, 40-70 parts of white sugar, 25-40 parts of monosodium glutamate and 25-50 parts of sesame oil.

3. The method for processing sauced meat according to claim 2, characterized in that: the spice comprises the following raw materials: 2-5 parts of salvia miltiorrhiza, 2-5 parts of radix ophiopogonis, 12-18 parts of fennel, 13-18 parts of amomum globosum loureiro, 12-17 parts of liquorice, 17-23 parts of momordica grosvenori, 13-18 parts of myrcia, 18-22 parts of pepper, 17-21 parts of balsamiferous wood and 16-22 parts of coriander seed; the raw materials of the seasoning are required to be: 45-55 parts of cooking wine, 60-70 parts of soy sauce, 32-37 parts of pepper powder, 60-70 parts of sand ginger powder, 55-75 parts of soup stock, 55-65 parts of garlic powder, 60-75 parts of salt, 50-60 parts of white sugar, 30-37 parts of monosodium glutamate and 30-42 parts of sesame oil.

4. The method for processing sauced meat according to claim 2, characterized in that: the spice comprises the following raw materials: 3 parts of salvia miltiorrhiza, 4 parts of radix ophiopogonis, 15 parts of fennel, 15 parts of amomum globosum loureiro, 15 parts of liquorice, 20 parts of momordica grosvenori, 15 parts of myrcia, 20 parts of pepper, 20 parts of balsamiferous wood and 20 parts of coriander seed; the raw materials of the seasoning are required to be: 50 parts of cooking wine, 65 parts of soy sauce, 35 parts of pepper powder, 65 parts of sand ginger powder, 65 parts of soup stock, 65 parts of garlic powder, 65 parts of salt, 55 parts of white sugar, 33 parts of monosodium glutamate and 40 parts of sesame oil.

5. The method for processing sauced meat according to claim 2, characterized in that: the marinade also includes a preservative.

6. The method for processing sauced meat according to claim 4, characterized in that: the preservative is prepared from the following raw materials in percentage by weight: 2.5 to 3.5 percent of malic acid, 1.0 to 3.5 percent of streptococcus lactis, 2.5 to 3.5 percent of citric acid, 3.5 to 4.5 percent of sodium lactate, 1.0 to 3.5 percent of potassium sorbate and the balance of water.

7. The method for processing sauced meat according to claim 2, characterized in that: the soup stock is prepared by decocting one of ox bone, pig bone, sheep bone or chicken.

Technical Field

The invention relates to the technical field of sauced marinated meat, in particular to a sauced marinated meat processing method.

Background

The sauce braised pork product is prepared by pre-cooking raw material meat and then adding water into spices and seasonings for cooking. The sauced and marinated meat products are cooked meat products, are soft and have rich flavor, and are not suitable for storage.

Disclosure of Invention

In order to solve the problems, the invention provides a method for processing sauced braised meat.

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

the method for processing the sauced and marinated meat is characterized by comprising the following steps of:

s1: cleaning and cutting raw materials, and then putting the raw materials into a boiling pot, wherein the raw materials are one or more of pork, beef, chicken, duck and fish;

s2: weighing the halogen materials, and packaging the weighed halogen materials by using a net-shaped high-temperature-resistant bag;

s3: adding the marinating material into a cooking pot, and cooking until the meat is well cooked to obtain marinated meat;

s4: packaging: taking out the marinated meat, putting into a packaging container, vacuum packaging, and sterilizing.

Preferably, the spice comprises a spice and a seasoning, and the spice comprises the following raw materials: 1-10 parts of salvia miltiorrhiza, 1-10 parts of radix ophiopogonis, 5-20 parts of fennel, 5-20 parts of amomum globosum loureiro, 5-20 parts of liquorice, 5-25 parts of momordica grosvenori, 5-20 parts of myrcia, 10-25 parts of pepper, 10-25 parts of balsamiferous wood and 10-25 parts of coriander seed; the raw materials of the seasoning are required to be: 30-60 parts of cooking wine, 40-80 parts of soy sauce, 30-40 parts of pepper powder, 50-80 parts of rhizoma zingiberis recens powder, 40-90 parts of soup-stock, 50-80 parts of garlic powder, 50-80 parts of salt, 40-70 parts of white sugar, 25-40 parts of monosodium glutamate and 25-50 parts of sesame oil.

Preferably, the spice comprises the following raw materials: 2-5 parts of salvia miltiorrhiza, 2-5 parts of radix ophiopogonis, 12-18 parts of fennel, 13-18 parts of amomum globosum loureiro, 12-17 parts of liquorice, 17-23 parts of momordica grosvenori, 13-18 parts of myrcia, 18-22 parts of pepper, 17-21 parts of balsamiferous wood and 16-22 parts of coriander seed; the raw materials of the seasoning are required to be: 45-55 parts of cooking wine, 60-70 parts of soy sauce, 32-37 parts of pepper powder, 60-70 parts of sand ginger powder, 55-75 parts of soup stock, 55-65 parts of garlic powder, 60-75 parts of salt, 50-60 parts of white sugar, 30-37 parts of monosodium glutamate and 30-42 parts of sesame oil.

Preferably, the spice comprises the following raw materials: 3 parts of salvia miltiorrhiza, 4 parts of radix ophiopogonis, 15 parts of fennel, 15 parts of amomum globosum loureiro, 15 parts of liquorice, 20 parts of momordica grosvenori, 15 parts of myrcia, 20 parts of pepper, 20 parts of balsamiferous wood and 20 parts of coriander seed; the raw materials of the seasoning are required to be: 50 parts of cooking wine, 65 parts of soy sauce, 35 parts of pepper powder, 65 parts of sand ginger powder, 65 parts of soup stock, 65 parts of garlic powder, 65 parts of salt, 55 parts of white sugar, 33 parts of monosodium glutamate and 40 parts of sesame oil.

Preferably, the halogen material further comprises a preservative.

Preferably, the preservative is prepared from the following raw materials in percentage by weight: 2.5 to 3.5 percent of malic acid, 1.0 to 3.5 percent of streptococcus lactis, 2.5 to 3.5 percent of citric acid, 3.5 to 4.5 percent of sodium lactate, 1.0 to 3.5 percent of potassium sorbate and the balance of water.

Preferably, the soup stock is prepared by decocting one of ox bone, pig bone, sheep bone or chicken.

The invention has the following beneficial effects: the marinating material for processing the sauced marinated meat has a unique formula, the marinated food has different colors, flavors and tastes, has unique flavor, is fragrant, oily, salty and fresh, mellow, delicious, crisp, tender and appropriate, and unique taste, can fully meet the taste of the public, and is favored by consumers and not greasy after being eaten for a long time, and comprises spices, seasonings and preservatives, wherein the spices comprise red sage root, dwarf lilyturf tuber, fennel, cardamom, liquorice, momordica grosvenori, bay leaves, pepper, balsamiferous wood, coriander seeds, seasoning wine, soup stock, garlic powder, sand ginger powder, pepper powder and the like, and the preservatives, and the marinated meat prepared by the marinating material has good taste, long flavor retention time, rich nutrition and health care efficacy, can meet the dual requirements of people on taste and health, and enable the flavor of the materials and the sauced meat to be complementary, the meat quality, color and taste are good, the raw materials are easy to obtain, no chemical additive with any property is contained, the seasoning effect is good, the seasoning sauce can be widely used for cooking various foods, the utilization rate of the auxiliary materials of the sauced and marinated meat can be improved, the requirements of people are met, the economic value of the traditional food processing of livestock and poultry products can be improved, and the purposes of protecting the environment and promoting the sustainable development are achieved; the preparation method of the marinating material for processing the sauced marinated meat is simple, is simple and convenient to operate, is suitable for large-scale industrial production and application, and has high product yield and good economic benefit.

Detailed Description

In order that the objects and advantages of the invention will be more clearly understood, the invention is further described in detail below with reference to examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.