Processing method of marinated meat

• Main Authors: HUANG CAIHONG, ZHENG JIE, JIN LONG, NI WEICHAO, GAO TIAN, CAO SHANSHAN
• Format: Patent
• Language: Chinese; English
• Published: 29.06.2021
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a processing method of marinated meat, and belongs to the technical field of food processing. The disclosed method comprises the following steps: preparing a pickling liquid: crushing spices, extracting with water, adding into cooking wine, and uniformly mixing; preparing pickled meat: pickling a meat raw material with the pickling liquid, adding water, and heating; preparing marinated meat: heating marinating raw materials, and adding the pickling liquid; after marinating the pickled meat, pouring hot oil; and preparing marinated meat: adding lutein ester into the marinated meat, and frying. Aiming at the technical problems in the prior art that the flavor and the taste of a product are influenced, the nutritional value of the marinated meat is lost and the health of the body is not facilitated due to the fact that high-temperature sterilization or preservative addition is adopted for preserving the stewed meat, the processing method of the marinated meat disclosed by the invention d