CN-122004415-A - A method for preparing flavoring meat with better texture and the flavoring meat prepared by the same

Abstract

The present invention relates to a method for manufacturing a flavoured meat, comprising a multi-stage ageing process and an intermediate dewatering process. The manufacturing method according to the present invention is a step of preparing a sauce including soy sauce, sugar, black pepper, rice field, starch syrup and fruit juice, a stage of applying the sauce to meat to perform primary ripening, an intermediate processing step of dehydrating the primary ripening meat, a secondary ripening of dehydrated meat at a low temperature, and a stage of vacuum packaging the secondary ripening meat. The manufacturing method according to the present invention provides effects of uniform permeation of perfume, preservation of juice, improvement of texture, and enhancement of preservation.

Inventors

• JIN ZAIHONG

Assignees

• RSGGLOBAL株式会社

Dates

Publication Date

20260512

Application Date

20241125

Priority Date

20241112

Claims (1)

1. 1. A method of making a flavored meat comprising: mixing soy sauce, sugar, black pepper, taste, syrup and fruit juice to obtain sauce, and dipping the sauce in the first aging stage by 25-35% of meat weight; a secondary ripening stage of the primary-ripened meat at a low temperature, and Vacuum packaging of second-instar meat.

Description

A method for preparing flavoring meat with better texture and the flavoring meat prepared by the same Technical Field The present invention relates to a method for producing a seasoned meat having a better texture and a method for producing the same. Background In general, seasoning meat refers to meat such as pork and beef to which various seasonings are added to enhance flavor, and the consumption of seasoning meat which is more easily cooked and eaten than fresh meat is steadily increasing due to the busy life style of modern people. These seasoned meats are usually produced by mixing seasoning ingredients such as soy sauce, sugar, garlic, ginger, etc., and then applying a seasoning sauce to the meats and aging for a while. However, such conventional method of manufacturing a seasoned meat has many problems, such as: First, the conventional method for manufacturing a seasoning meat relies on simple one-time ripening, and has a problem of uneven permeation of perfume. In other words, although the seasoning is excessively smeared on the surface of the meat, the seasoning does not sufficiently penetrate into the interior, resulting in a great difference in taste of each portion and a decrease in the original taste of the meat. This problem is exacerbated especially in the case of cut pieces of high fat content such as pork neck and streaky pork, where the fat layer prevents the penetration of the seasoning. Second, traditional seasoned meats lose juice during ripening due to juice loss. Generally, moisture of meat escapes to the outside due to osmotic pressure during aging, but the conventional manufacturing method cannot control such moisture loss, resulting in deterioration of the texture of the final product. In addition, since the water loss is excessive, the binding force of the seasoning and the meat is weakened, resulting in a phenomenon that the seasoning is easily separated during cooking. Third, conventional sauces are manufactured with an excessive reliance on chemical seasonings or artificial sweeteners. This is not only inconsistent with the current market trend of increasing consumer interest in health, but also is a factor in hindering the natural umami taste of meat due to artificial flavoring. In particular, the excessive use of chemical seasonings causes a peculiar troublesome aftertaste, resulting in a decrease in the organoleptic quality of the product. Fourth, the conventional seasoning meat has a problem in that quality is rapidly deteriorated in distribution. This is because incorrect packaging methods and maturation conditions promote microbial growth and accelerate fat rancidity. This quality degradation is more abrupt, particularly during high temperatures, such as summer, resulting in economic losses, such as shortened shelf life and increased return rates. Fifth, conventional seasoning meats mainly use fruits containing strong proteolytic enzymes such as pineapple, kiwi, etc. to improve the age of meats. However, enzymes in these fruits are overactive and have side effects such as excessive softening of the meat and excessive loss of texture. In addition, these strong enzymes can cause excessive decomposition of proteins in the meat, thereby promoting juice loss and reducing the texture of the final product. Sixth, the conventional method for producing seasoned meat does not systematically control the curing temperature and time. Since it is only aged at room temperature or at a refrigerating temperature for a while, the quality of the product is not uniform due to seasonal or climate change. In particular, quality deterioration phenomena such as promotion of microbial proliferation and acceleration of fatty rancidity often occur due to improper aging temperature. Seventh, the conventional seasoned meat is simply sealed with a preservative film at the packaging stage, and oxidation and deterioration of the seasoning easily occur during circulation. In addition, rancidity of fat is promoted due to oxygen remaining inside the package, and quality is deteriorated such as color change of meat. This results in a reduced marketability of the product and a reduced desire for purchase by the consumer. Eighth, the existing manufacturing method does not systematically establish the proportion of flavoring, so the product is produced by the experience of the manufacturer. Therefore, the quality of the product is not uniform, and it is difficult to ensure uniformity of quality in mass production. In particular, there are problems such as irregular mixing ratio of seasonings, inconsistent taste of the product, and quality differences between production lots. Therefore, there is an urgent need to develop a new manufacturing method that can solve the various problems of the conventional techniques described above, improve the uniform permeability of the seasoning and preservation of the gravy, and produce healthy and delicious seasoned meat using natural ingredients. Prior art literature Patent