Preparation method for processing cooked meat

• Main Authors: LU YAN, GUO JING, WANG LILI, QU YI, ZHAO DAN, YE HUI, GUO LINSHANG, ZHAO HONGWEN, NIU CHENYUAN, MA YUSHAN
• Format: Patent
• Language: Chinese; English
• Published: 25.02.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method for processing cooked meat, which comprises the following materials in parts by weight: 500 g of meat, 15-20 g of a meat improver, 0.2-0.5 g of carrageenan, 0.1-0.2 g of citric acid, 20-30 g of starch, and 150-165 g of water. By means of the meat improver, the carrageenan, the citric acid, the starch and other nutrition-enhanced natural green raw materials, 1 jin of raw meat can be processed into 1 jin of cooked meat, the meat is fresh, tender and delicious, and no prohibited products harmful to human bodies such as potassium nitrate are contained. 本发明公开了一种熟肉加工的制备方法，包括有按照重量份计，包括有如下材料：肉类500克，肉食改良剂15-20克、卡拉胶0.2-0.5克、柠檬酸0.1-0.2克、淀粉20-30克、水150-165克。本发明通过肉食改良剂、卡拉胶、柠檬酸、淀粉，这些强化营养的天然绿色原料，可将1斤生肉加工成1斤熟肉，肉质鲜嫩味美，不含火硝之类对人体有害的违禁用品。