Fecha de publicación:
02/04/2014
Fuente: WIPO "meat"
The invention provides a processing technique of pickled sauced meat. The processing technique comprises the steps of selection, trimming, rolling and pickling, sauce pickling, drying, maturing and the like. In the processing, the pickled sauced meat comprises the following active ingredient in parts by weight: 100 parts of streaky pork with the lean-to-fat ratio of (1:2)-(2:1), the pickled materials comprise the following compositions in parts by weight: 1.5-2.5 parts of salt, 0.003-0.008 part of sodium nitrite, 0.5-1.5 parts of white granulated sugar, 0.1-0.3 part of sodium erythorbate, and 3-5 parts of water. A flavored curing agent comprises the following active ingredients in parts by weight: 0.2-0.5 part of glucose, 3-6 parts of sweet soybean sauce, 0.1-0.5 part of monosodium glutamate, 0.5-1.5 parts of soy sauce, and 0.5-1.5 parts of cooking wine. The pickled sauced meat prepared by adopting the technique is bordeaux in color, clear in cooked shredded meat, refreshing but not greasy, transparent, rich in flavor and uniform, the varieties of a conventional flavored cured meat products can be enriched after the pickled sauced meat is popularized, the economic benefits of enterprises can be increased, and the development of the livestock and poultry processing industry and the cultivation industry can be promoted.