CN104305247A - Processing method of instant meat product - Google Patents
Processing method of instant meat product Download PDFInfo
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- CN104305247A CN104305247A CN201410573155.4A CN201410573155A CN104305247A CN 104305247 A CN104305247 A CN 104305247A CN 201410573155 A CN201410573155 A CN 201410573155A CN 104305247 A CN104305247 A CN 104305247A
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/40—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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a processing method of an instant meat product. The processing method comprises the following steps: selecting fresh meat or frozen meat at first, and pretreating the fresh meat or frozen meat for later use; preparing a maillard reaction solution; crushing and mixing to prepare a spice; cooling the maillard reaction solution to 2-10 DEG C, and uniformly injecting the reaction solution into the meat by using a saline water injection machine, wherein the injection volume is 2-5% of the mass of the meat raw material; standing until the maillard reaction solution is uniformly infiltrated into meat fibers, and cutting the meat into meat particles of 1-2cm<3>; putting the meat particles into a tumbling machine, adding sesame, sugar, edible salt, edible oil, white spirit and the spice, and tumbling to season the meat particles; heating to cure the meat particles in a microwave heating tunnel; and discharging the meat particles, quickly cooling the meat particles in fast-cooling equipment, metering, vacuumizing, packaging, sterilizing by passing through a microwave sterilizing tunnel, and quickly cooling to the normal temperature to obtain the instant meat product. By adopting the processing method disclosed by the invention, the maillard reaction solution is injected into the meat, and reaction is initiated during microwave heating and curing, so that the meat is quickly and uniformly colored, is good in color and luster and has outstanding and lasting meat fragrance; and from microwave sterilization to commercial sterilization, damages to meat fibers are small.
Description
Technical field
The invention belongs to meat deep process technology field, more specifically relate to a kind of processing method of ready-to-eat food.
Background technology
Ready-to-eat food, due to instant bagged, is easy to carry, and liked by consumers in general.At present the mode such as common ready-to-eat food many employings stew in soy sauce, baking, fried, heated-air drying is processed on the market, finally adopts high temperature sterilization to make product reach comparatively long shelf life.By the meat products that the method processes, the stew in soy sauce that adopts painted more.In stew in soy sauce coloring process, stew in soy sauce overlong time, sterilization intensity is excessive, the fragrant a large amount of loss of meat, and meat product color turns black, meat fiber heavy damage, lacks flexibility and the problem such as chewiness; The stew in soy sauce time is too short, and coloring liquid permeates heterogeneity in raw meat, thus causes the problem that meat section color and luster differs.There is the problem that meat tangent plane color and luster differs; Have a strong impact on the quality of product.
For solving the series of problems that high temperature sterilization brings, generally adopting and adding anticorrisive agent reduction sterilization intensity, or adopting the methods such as novel non-thermal sterilization technique.If patent ZL200910213553.4 by adding nisin and potassium sorbate expands antimicrobial spectrum in meat products, in conjunction with superfreeze sterilization and flexible heat sterilization, realize reduction sterilization intensity, minimizing flavor loss, but consumer expects preservative free; CN201010510466.8, CN200910075094.8 patent adopts hyperpressure low-temperature sterilization, product special flavour free of losses, but to there is sterilization process be step, cannot the drawback such as serialization, large-scale production.
Maillard reaction is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), the different proportion of amino acid, sugar, and the difference of acid extraction, the shades of colours such as golden yellow, brown, brown can be presented.
Heating using microwave can make material inside and outside portion heat simultaneously, heat up simultaneously, and firing rate is fast and even.Microwave disinfection is the coefficient result of microwave heating effect and biological effect, compared with high temperature sterilization, and the sterilization intensity needed for obtaining in lower temperature and shorter time.Microwave treatment food can significantly shorten the Raw material processing time, and the loss of meat perfume is few, and meat fiber destroys little, and product quality is high; And microwave equipment floor space is little, be easy to realize serialization, large-scale production.
Summary of the invention
Goal of the invention of the present invention is to provide one significantly can shorten process time, reduces sterilization intensity, and the ready-to-eat food meat perfume making to obtain is outstanding, lasting, and meat tangent plane color and luster is homogeneous, and have favorable elasticity and chewiness, mouthfeel is good; And processing technology is simple, the processing method of ready-to-eat food of serialization, large-scale production can be realized.
The invention provides a kind of processing method of ready-to-eat food, concrete steps are as follows:
(1) choose the qualified fresh meat of sanitary inspection or frozen meat, fresh meat cleaning is for subsequent use, cleans for subsequent use after frozen meat flowing water thaws;
(2) Maillard reaction liquid is prepared:
L-cysteine hydrochloride 5g, glycine 3-4g, alanine 1-2g, wood sugar 3-5g, glucose 10-20g, Cobastab is added in 180-200g water
11g, taurine 1g, yeast extract, powdered soy or hydrolyzed vegetable protein 5g, enzymolysis pork cream, enzymolysis beef extract or enzymolysis chicken paste 15-30g, dissolve and mix;
(3) spice is prepared:
By chilli, Chinese prickly ash, anise, cassia bark, fennel seeds, dried orange peel, cloves, Radix Glycyrrhizae, fragrant fruit, ginger is pulverized respectively, cross 80 mesh sieves, get chilli 100g, Chinese prickly ash 20g, anistree 30g, cassia bark 20g, fennel seeds 10g, dried orange peel 10g, cloves 5g, Radix Glycyrrhizae 15g, fragrant fruit 10g, ginger 60g is mixed to get spice;
(4) the Maillard reaction liquid that step (2) is prepared is cooled to 2-10 DEG C, in the meat with the even implantation step of brine injector (1), temperature 10-18 DEG C between injection, injection volume is the 2-5% of raw meat quality; Leave standstill 10-30min, treat that Maillard reaction liquid uniformly penetrating is in meat fiber, is cut into 1-2cm by meat by dicer
3meat grain;
(5) the 1kg meat grain that step (4) is cut into is placed in tumbler, drop into spice 20g prepared by flour 100g, sesame 20g, white granulated sugar 100g, salt 50g, edible oil 100g, white wine 20g, monosodium glutamate 20g and step (3), at normal temperatures, tumbling 10-20min, to the seasoning of meat grain;
(6) the meat grain after step (5) seasoning is entered microwave heating tunnel by conveyer belt, conveyer belt speed 0.8-1.5 m/min, microwave power 100kW, heating tunnel's internal temperature 110-140 DEG C, drop temperature 45-65 DEG C;
(7) by the meat grain discharging of microwave treatment in step (6) extremely fast cool equipment, make meat grain central temperature be cooled to 2-8 DEG C in 5-15min, then vacuumize metering packing;
Microwave heating tunnel's discharging opening, fast cold tunnel, packing machine are positioned at 100,000 grades of cleaning shops, workshop temperature 10-18 DEG C;
(8) meat grain packaged in step (7) is sent into microwave disinfection tunnel by conveyer belt, conveyer belt speed 2-5 m/min, microwave merit 50kW, heating tunnel's internal temperature 80-85 DEG C; Be cooled to room temperature rapidly after microwave disinfection, obtain ready-to-eat food product.
The present invention adopts and Maillard reaction liquid is injected raw meat inside, causes Maillard reaction, make meat Quick uniform painted, not only solve the problems of stew in soy sauce coloring process while heating using microwave slaking; But also generate meat-like flavor material, make the ready-to-eat food meat perfume that obtains outstanding, lasting.Adopt color difference meter to measure product color, result shows that ready-to-eat food product color is: L*=37-54, a*=12-19, yellowing b*=18-22, and the meat products color and luster yellowing b* of stew in soy sauce colouring is between 4-8.Adopt microwave heating tunnel by the slaking of meat grain, testing result shows, microwave heating tunnel's discharge outlet meat grain total plate count is 0.By controlling microorganism total amount in meat grain temperature, environment temperature and environment.Reach commercial sterilization finally by microwave disinfection, and the loss of meat perfume is few, meat fiber destroys little.
Detailed description of the invention
The present invention first selects fresh meat or frozen meat, and pretreatment is for subsequent use; Described fresh meat or frozen meat are fresh or chilled beef, pork, mutton, chicken, one or two or more kinds mixing meat mixed in required ratio in duck.Preparation Maillard reaction liquid; Prepare spice mix; Maillard reaction liquid is injected raw meat inner, be then cut into meat grain; Meat grain is mixed with flavoring, spice tumbling to send into microwave heating tunnel heat aging; Meat grain discharging to fast cool equipment is lowered the temperature rapidly, and metering vacuumizes packaging, by the sterilization of microwave disinfection tunnel, is cooled to rapidly normal temperature and obtains ready-to-eat food product.After microwave disinfection, the rapid type of cooling is frozen water groove or the air-cooler type of cooling.
With specific embodiment in detail the present invention is described in detail below.
Embodiment 1:
(1) choose the chilled beef that sanitary inspection is qualified, clean stand-by after flowing water thaws;
(2) Maillard reaction liquid is prepared: in 200g water, add L-cysteine hydrochloride 5g, glycine 3g, alanine 2g, wood sugar 5g, glucose 10g, Cobastab
11g, taurine 1g, yeast extract 5g, enzymolysis beef extract 30g, dissolve and mix to obtain Maillard reaction liquid;
(3) spice is prepared:
Learn from else's experience pulverizing, excessively 80 object chilli 100g, Chinese prickly ash 20g, anistree 30g, cassia bark 20g, fennel seeds 10g, dried orange peel 10g, cloves 5g, Radix Glycyrrhizae 15g, fragrant fruit 10g, and ginger 60g is mixed to get spice;
(4) the Maillard reaction liquid that step (2) is prepared is cooled to 2 DEG C, with brine injector by even for parenteral solution implantation step (1) meat, temperature 10 DEG C between injection, injection volume is 5% of raw meat quality.Leave standstill 30min, treat that Maillard reaction liquid uniformly penetrating is in meat fiber, is cut into 1-2cm by meat by dicer
3meat grain;
(5) the 1kg meat grain that step (4) is cut into is placed in tumbler, drop into spice 20g prepared by flour 100g, sesame 20g, white granulated sugar 100g, salt 50g, edible oil 100g, white wine 20g, monosodium glutamate 20g and step (3), at normal temperatures, tumbling 20min, to the seasoning of meat grain;
(6) the meat grain after step (5) seasoning is entered microwave heating tunnel by conveyer belt, conveyer belt speed 0.8 m/min, microwave power 100kW, heating tunnel's internal temperature 140 DEG C, drop temperature 65 DEG C;
(7) by the meat grain discharging of microwave treatment in step (6) extremely fast cool equipment, make meat grain central temperature in 15min, be cooled to 2 DEG C, then vacuumize metering packing;
Microwave heating tunnel's discharging opening, fast cold tunnel, packing machine are positioned at 100,000 grades of cleaning shops, workshop temperature 10 DEG C;
(8) meat grain packaged in step (7) is entered microwave disinfection tunnel by conveyer belt, conveyer belt speed 2 ms/min, microwave merit 50kW, heating tunnel's internal temperature 80 DEG C; Be cooled to room temperature rapidly after microwave disinfection, obtain ready-to-eat food product.
Employing color difference meter records instant beef granules color and luster and is: L*=44.49, a*=19.67, b*=18.20.
Embodiment 2: with embodiment 1, unlike:
(1) choose the fresh beef that sanitary inspection is qualified, clean for subsequent use;
(2) Maillard reaction liquid is prepared: in 180g water, add L-cysteine hydrochloride 5g, glycine 3g, alanine 2g, wood sugar 3g, glucose 10g, Cobastab
11g, taurine 1g, yeast extract 5g, enzymolysis beef extract 30g, dissolve and mix to obtain Maillard reaction liquid;
Employing color difference meter records instant beef granules color and luster and is: L*=44.72, a*=19.58, b*=18.45.
Embodiment 3: with embodiment 2, unlike:
(1) choose the fresh chicken meat that sanitary inspection is qualified, clean for subsequent use.
Embodiment 4: with embodiment 2, unlike:
(1) choose the qualified fresh mutton of sanitary inspection and fresh chicken meat, clean for subsequent use.The mass ratio of fresh mutton and fresh chicken meat is 2:6;
Embodiment 5: with embodiment 1, unlike:
(1) choose the cold pork that sanitary inspection is qualified, clean stand-by after flowing water thaws;
(2) Maillard reaction liquid is prepared: add L-cysteine hydrochloride 5g, glycine 4g, alanine 1g, wood sugar 3g, glucose 15g, Cobastab at 200g water
11g, taurine 1g, powdered soy 5g, enzymolysis pork cream 15g, dissolve and mix to obtain Maillard reaction liquid;
(4) the Maillard reaction liquid that step (2) is prepared is cooled to 2 DEG C, with brine injector by even for parenteral solution implantation step (1) meat, temperature 10 DEG C between injection, injection volume is 4% of raw meat quality.Leave standstill 30min, treat that Maillard reaction liquid uniformly penetrating is in meat fiber, is cut into 1-2cm by meat by dicer
3meat grain;
(5) the 1kg meat grain that step (4) is cut into is placed in tumbler, drop into spice 20g prepared by flour 100g, sesame 20g, white granulated sugar 100g, salt 50g, edible oil 100g, white wine 20g, monosodium glutamate 20g and step (3), at normal temperatures, tumbling 15min, to the seasoning of meat grain;
(6) the meat grain after step (5) seasoning is entered microwave heating tunnel by conveyer belt, conveyer belt speed 1 m/min, microwave power 100kW, heating tunnel's internal temperature 120 DEG C, drop temperature 60 DEG C;
(7) by the meat grain discharging of microwave treatment in step (6) extremely fast cool equipment, make meat grain central temperature in 5min, be cooled to 8 DEG C, then vacuumize metering packing;
Microwave heating tunnel's discharging opening, fast cold tunnel, packing machine are positioned at 100,000 grades of cleaning shops, workshop temperature 15 DEG C;
(8) meat grain packaged in step (7) is entered microwave disinfection tunnel by conveyer belt, conveyer belt speed 3 ms/min, microwave merit 50kW, heating tunnel's internal temperature 85 DEG C; Be cooled to room temperature rapidly after microwave disinfection, obtain instant pork granule product.
Employing color difference meter records pork grain color and luster and is: L*=54.51, a*=15.95, b*=22.21.
Embodiment 6: with embodiment 1, unlike:
(1) choose the chicken in jelly meat that sanitary inspection is qualified, clean stand-by after flowing water thaws;
(2) Maillard reaction liquid is prepared: add L-cysteine hydrochloride 5g, glycine 4g, alanine 1g, wood sugar 3g, glucose 10g, Cobastab at 200g water
11g, taurine 1g, hydrolyzed vegetable protein 5g, enzymolysis chicken paste 15g, dissolve and mix to obtain Maillard reaction liquid;
(4) the Maillard reaction liquid that step (2) is prepared is cooled to 10 DEG C, with brine injector by even for parenteral solution implantation step (1) meat, temperature 18 DEG C between injection, injection volume is 2% of raw meat quality.Leave standstill 10min, treat that Maillard reaction liquid uniformly penetrating is in meat fiber, is cut into 1-2cm by meat by dicer
3meat grain;
(5) the 1kg meat grain that step (4) is cut into is placed in tumbler, drop into spice 20g prepared by flour 100g, sesame 20g, white granulated sugar 100g, salt 50g, edible oil 100g, white wine 20g, monosodium glutamate 20g and step (3), at normal temperatures, tumbling 10min, to the seasoning of meat grain;
(6) the meat grain after step (5) seasoning is entered microwave heating tunnel by conveyer belt, conveyer belt speed 1.5 ms/min, microwave power 100kW, heating tunnel's internal temperature 110 DEG C, drop temperature 45 DEG C;
(7) by the meat grain discharging of microwave treatment in step (6) extremely fast cool equipment, make meat grain central temperature in 10min, be cooled to 8 DEG C, then vacuumize metering packing;
Microwave heating tunnel's discharging opening, fast cold tunnel, packing machine are positioned at 100,000 grades of cleaning shops, workshop temperature 18 DEG C;
(8) meat grain packaged in step (7) is entered microwave disinfection tunnel by conveyer belt, conveyer belt speed 5 ms/min, microwave merit 50kW, heating tunnel's internal temperature 85 DEG C; Be cooled to room temperature rapidly after microwave disinfection, obtain instant pork granule product.
Employing color difference meter records chicken grain color and luster and is: L*=37.04, a*=12.48, b*=18.75.
Embodiment 7: with embodiment 3, unlike:
(1) choose the qualified frozen mutton of sanitary inspection and chicken in jelly meat, clean stand-by after flowing water thaws, the mass ratio of mutton and chicken is 4:6;
(2) Maillard reaction liquid is prepared: add L-cysteine hydrochloride 5g, glycine 3g, alanine 2g, wood sugar 5g, glucose 20g, Cobastab at 200g water
11g, taurine 1g, powdered soy 5g, enzymolysis chicken paste 30g, dissolve and mix to obtain Maillard reaction liquid;
Employing color difference meter records meat grain color and luster and is: L*=42.75, a*=16.53, b*=20.69.
Embodiment 8: with embodiment 3, unlike:
(1) choose the qualified chilled beef of sanitary inspection and freeze duck, clean stand-by after flowing water thaws, the mass ratio of beef and duck is 5:5;
(2) Maillard reaction liquid is prepared: add L-cysteine hydrochloride 5g, glycine 3g, alanine 2g, wood sugar 5g, glucose 20g, Cobastab at 200g water
11g, taurine 1g, powdered soy 5g, enzymolysis beef extract 30g, dissolve and mix to obtain Maillard reaction liquid;
Employing color difference meter records meat grain color and luster and is: L*=40.93, a*=18.27, b*=19.76.
Claims (3)
1. a processing method for ready-to-eat food, is characterized in that concrete steps are as follows:
(1) choose the qualified fresh meat of sanitary inspection or frozen meat, fresh meat cleaning is for subsequent use, cleans for subsequent use after frozen meat flowing water thaws;
(2) Maillard reaction liquid is prepared:
L-cysteine hydrochloride 5g, glycine 3-4g, alanine 1-2g, wood sugar 3-5g, glucose 10-20g, Cobastab is added in 180-200g water
11g, taurine 1g, yeast extract, powdered soy or hydrolyzed vegetable protein 5g, enzymolysis pork cream, enzymolysis beef extract or enzymolysis chicken paste 15-30g, dissolve and mix;
(3) spice is prepared:
By chilli, Chinese prickly ash, anise, cassia bark, fennel seeds, dried orange peel, cloves, Radix Glycyrrhizae, fragrant fruit, ginger is pulverized respectively, cross 80 mesh sieves, get chilli 100g, Chinese prickly ash 20g, anistree 30g, cassia bark 20g, fennel seeds 10g, dried orange peel 10g, cloves 5g, Radix Glycyrrhizae 15g, fragrant fruit 10g, ginger 60g is mixed to get spice;
(4) the Maillard reaction liquid that step (2) is prepared is cooled to 2-10 DEG C, in the meat with the even implantation step of brine injector (1), temperature 10-18 DEG C between injection, injection volume is the 2-5% of raw meat quality; Leave standstill 10-30min, treat that Maillard reaction liquid uniformly penetrating is in meat fiber, is cut into 1-2cm by meat by dicer
3meat grain;
(5) the 1kg meat grain that step (4) is cut into is placed in tumbler, drop into spice 20g prepared by flour 100g, sesame 20g, white granulated sugar 100g, salt 50g, edible oil 100g, white wine 20g, monosodium glutamate 20g and step (3), at normal temperatures, tumbling 10-20min, to the seasoning of meat grain;
(6) the meat grain after step (5) seasoning is entered microwave heating tunnel by conveyer belt, conveyer belt speed 0.8-1.5 m/min, microwave power 100kW, heating tunnel's internal temperature 110-140 DEG C, drop temperature 45-65 DEG C;
(7) by the meat grain discharging of microwave treatment in step (6) extremely fast cool equipment, make meat grain central temperature be cooled to 2-8 DEG C in 5-15min, then vacuumize metering packing;
Microwave heating tunnel's discharging opening, fast cold tunnel, packing machine are positioned at 100,000 grades of cleaning shops, workshop temperature 10-18 DEG C;
(8) meat grain packaged in step (7) is sent into microwave disinfection tunnel by conveyer belt, conveyer belt speed 2-5 m/min, microwave merit 50kW, heating tunnel's internal temperature 80-85 DEG C; Be cooled to room temperature rapidly after microwave disinfection, obtain ready-to-eat food product.
2. the processing method of a kind of ready-to-eat food according to claim 1, is characterized in that fresh meat or frozen meat are fresh or chilled beef, pork, mutton, chicken, one or two or more kinds mixing meat mixed in required ratio in duck.
3. the processing method of a kind of ready-to-eat food according to claim 1, after it is characterized in that microwave disinfection, the rapid type of cooling is frozen water groove or the air-cooler type of cooling.
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| CN104799342A (en) * | 2015-04-15 | 2015-07-29 | 武汉为一知识产权开发有限公司 | Method for quickly pickling meat products |
| CN104886625A (en) * | 2015-06-18 | 2015-09-09 | 云南农业大学 | Quantitative marinating method of marinated mutton product |
| CN105249249A (en) * | 2015-10-29 | 2016-01-20 | 上海应用技术学院 | Modified dried pork slices and making method thereof |
| CN105707719A (en) * | 2016-04-12 | 2016-06-29 | 河南佳怡食品有限公司 | Pork bean curd and preparation method thereof |
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| CN108850780A (en) * | 2018-06-26 | 2018-11-23 | 桃江县南北西东土特产销售有限公司 | A kind of julienned pork and preparation method thereof |
| CN109619361A (en) * | 2018-11-28 | 2019-04-16 | 上海正况商务咨询中心 | A kind of trendy styles from Hong Kong XO sauce and preparation method thereof |
| CN110338386A (en) * | 2019-08-22 | 2019-10-18 | 内蒙古李牛牛食品科技股份有限公司 | A kind of preparation process of fresh and crisp melon seeds and melon seeds obtained |
| CN111084339A (en) * | 2019-12-26 | 2020-05-01 | 安徽舒香食品有限公司 | Processing method of pre-cured Chinese conditioning dish |
| CN112471424A (en) * | 2020-11-18 | 2021-03-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Automatic production system and method for instant meat granules without secondary sterilization |
| CN115316647A (en) * | 2022-08-12 | 2022-11-11 | 内蒙古蒙元宽食品有限公司 | Preparation method of beef paste |
| CN115606753A (en) * | 2022-11-09 | 2023-01-17 | 漳州市宏香记食品有限公司 | Processing technology of instant meat product |
| WO2023176747A1 (en) * | 2022-03-14 | 2023-09-21 | 味の素株式会社 | Composition for heating edible meat |
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| CN112471424A (en) * | 2020-11-18 | 2021-03-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Automatic production system and method for instant meat granules without secondary sterilization |
| WO2023176747A1 (en) * | 2022-03-14 | 2023-09-21 | 味の素株式会社 | Composition for heating edible meat |
| CN115316647A (en) * | 2022-08-12 | 2022-11-11 | 内蒙古蒙元宽食品有限公司 | Preparation method of beef paste |
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