Braised meat products boast a long history in China, commanding a vast market due to their distinctive flavors and diverse varieties. As early as the Spring and Autumn Period, China possessed highly developed meat processing and cutting techniques, which later evolved into methods like grilling and braising.
After cooking and processing, meat proteins become flavorful and easier to digest, leading to the emergence of primitive processed meat products like beef jerky, dried meat slices, and sausages. During the Qin, Han, and Northern and Southern Dynasties periods, Chinese braised meat products were commonly found in restaurants and inns. Jia Sixie's Essential Techniques for the Common People, compiled during the Northern Wei dynasty, detailed production methods including ingredient ratios, processing techniques, and storage for braised and marinated meats. The renowned Hunan-style jar-braised pork, popular in Hunan province, was developed based on the book's methods for sealed food preservation.
In recent years, with the continuous development and application of advanced technologies and the improvement of people's living standards, the traditional techniques of jianghu meat products have been constantly improved. New processes for making jianghu pig's feet, jianghu beef, and braised chicken legs, etc., are widely loved by consumers. The preservation and anti-corrosion issues of jianghu meat have also been gradually solved, and the market has become very broad. Due to the use of different ingredients and techniques in the processing of jianghu meat products, a variety of jianghu meats have been formed, mainly including jianghu meats, boiled meats, and pickled meats. According to different flavors, jianghu meat products can be classified into braised products, sauce products, honey products, sweet and sour products, and braised products, etc. Braised products are one of the most common jianghu meat products. These products are processed with soy sauce or sweet bean sauce, making the meat products red and rich in sauce flavor, thus called braised. For example, braised pork is particularly delicious and many people like this flavor. Braised products are also called five-spice products because they are processed with spices such as star anise, cinnamon, cloves, Sichuan pepper, and fennel. For example, five-spice braised beef and five-spice ribs. Honey products are made on the basis of braised products by using red yeast rice as a colorant, making the product color bright, and then adding sugar and honey to the auxiliary materials to make it sweet and rich in color. For example, Guangzhou roast goose and barbecued pork.
Sweet and sour products are made by adding sugar and vinegar during the processing of jianghu meat. The products are fragrant, sweet and sour, and not greasy, and are very popular in Jiangsu and Zhejiang regions. For example, sweet and sour pork ribs and sweet and sour pork fillets. Braised products are pre-cooked and then added to selected braising liquid or old soup. They are first boiled over high heat and then slowly braised over low heat, so that the product absorbs the flavor of the pot. Braised products are tender and have a strong aroma. Generally, the longer the braised products are cooked, the fresher the taste and the better the texture. Braised products are classified into Sichuan-style braised products and Chaozhou-style braised products according to different flavors, such as braised chicken wings and Zhou Hei Ya.
The quantitative braising technology is based on the quality requirements of jianghu meat products. In a vacuum tumbling machine, the materials are precisely mixed with compound liquid seasonings (braising liquid), and then dried, steamed, and baked to achieve braising without "old soup". This technology significantly improves the utilization rate of spices, stabilizes the properties of the finished product, reduces the content of heterocyclic amines and nitrite, making the products safer, saves labor, reduces water consumption and carbon dioxide emissions, and is a green, efficient, and low-energy meat processing method with good application prospects in the jianghu meat products industry. Taking jianghu chicken legs as an example, the following conclusions were drawn by comparing the quantitative process and the traditional process:
Sensory quality analysis of jianghu chicken legs processed by two methods
The sensory quality analysis of jianghu chicken legs processed by the two methods mainly focuses on texture analysis and sensory analysis. Texture characteristics are one of the important properties of meat, which are parameters derived from the structure of food. It was found through experiments that there are significant differences in the quality characteristics of chicken legs processed by quantitative and traditional methods. The chicken legs processed by the traditional method have higher hardness than those processed by the quantitative method. The chicken legs processed by the quantitative method have higher cohesiveness than those processed by the traditional method. The chicken legs processed by the quantitative method have significantly higher chewiness than those processed by the traditional method. Through sensory analysis, it was concluded that the chicken legs processed by the quantitative method are superior to those processed by the traditional method in terms of taste and texture. The chicken legs processed by the quantitative method are also superior to those processed by the traditional method in terms of color and taste. However, there is no significant difference in aroma and flavor between the two methods.
Analysis of the nutritional components of the two methods of sauce and stewed meat products
Through research, it was concluded that the protein content of the meat products processed by the quantitative method is slightly higher than that of the meat products processed by the traditional method. The reason for this is that during the quantitative processing, more nutrients and moisture are retained in the product. Due to the higher moisture content of the product, the protein content is diluted, so the difference in protein content is not significant. The moisture and protein content of the products processed by the quantitative method are higher than those processed by the traditional method, and the taste and nutrition are also better. During the traditional stewing process, the fat in the raw materials is cooked into the stewing liquid, resulting in a loss of some fat in the meat. However, the reduction in moisture content increases the fat content, which is higher than that of the meat processed by the quantitative method. In terms of flavor, the products processed by the quantitative method are more stable. The salt content of the products processed by the quantitative method has a smaller error, while the salt content of the products processed by the traditional method has a larger error and is less stable. In summary, the products processed by the quantitative method have richer nutrition, better taste, and more stable flavor.
Analysis of the yield of the two methods of sauce and stewed meat products
After analysis, it was found that the yield of the products processed by the quantitative method is higher than that of the products processed by the traditional method. This is because during the quantitative processing, the selected raw meat is first dried, and during the processing, a hard shell forms on the surface of the meat products, preventing the loss of moisture and protein in the raw materials, resulting in a higher yield. The sales of the products processed by the quantitative method are also better than those processed by the traditional method, resulting in higher profits.
Design of the engineering scheme for quantitative sauce and stewed meat products
From the above, we know that the traditional method of making sauce and stewed meat products has unstable flavor, low yield, and low utilization of spices. It is also difficult to package and store. Therefore, in order to improve the quality of sauce and stewed meat products in China and open up the world market, it is necessary to improve the production and processing technology and launch new products to gain more consumer recognition.
According to the requirements of flavor, color and taste of sauce and stewed meat products, precise ratios of materials and stewing liquid are used to achieve quantitative flavor adjustment. Through drying, steam cooking and baking, the stewing process without "old soup" is realized, thus achieving the quantitative stewing process of sauce and stewed meat products. This process is particularly suitable for the processing of meat products such as braised beef, stewed chicken legs and stewed duck necks.
Through the quantitative stewing process, it is possible to continuously improve the flavor while ensuring its stability, reduce the consumption of raw materials and energy, and achieve the effect of energy conservation and emission reduction. Moreover, this method has a lower production cost and higher efficiency, which can promote the development of standardized and continuous production of sauce and stewed meat products, thereby continuously improving the production efficiency of sauce and stewed meat.
The production method of this scheme is based on the previous sauce and stewing process, and precise process parameters are calculated to meet the production of different products. The process flow starts with preparing raw materials such as chicken legs, washing them, marinating and tumbling them, drying them, and then steaming them. After that, they are cut as required, seasoned again, and packaged using either an automated packaging machine or manually. After packaging, they are inspected and sterilized, and then boxed and stored in the warehouse. They are then sold worldwide while ensuring the shelf life.
During the entire process flow, special attention should be paid to the tumbling and brine injection steps. This step requires the preparation of the ingredients and the use of a colloid mill to homogenize the seasoning liquid to ensure uniformity.
The process parameters of the tumbling machine vary depending on the product. According to the quantitative brining processing technology and processing operation points, the brining workshop should also be designed. The floor of the workshop should be made of durable and waterproof materials and treated for anti-slip. The walls should be smooth and flat, and made of non-permeable materials. The ceiling should be smooth and clean, with as few unnecessary protrusions or gaps as possible. It is also necessary to keep the ceiling clean and carry out anti-mold treatment in a timely manner to reduce bacteria and mold, and strive to ensure the quality of the brined meat products.
After cooking and processing, meat proteins become flavorful and easier to digest, leading to the emergence of primitive processed meat products like beef jerky, dried meat slices, and sausages. During the Qin, Han, and Northern and Southern Dynasties periods, Chinese braised meat products were commonly found in restaurants and inns. Jia Sixie's Essential Techniques for the Common People, compiled during the Northern Wei dynasty, detailed production methods including ingredient ratios, processing techniques, and storage for braised and marinated meats. The renowned Hunan-style jar-braised pork, popular in Hunan province, was developed based on the book's methods for sealed food preservation.
In recent years, with the continuous development and application of advanced technologies and the improvement of people's living standards, the traditional techniques of jianghu meat products have been constantly improved. New processes for making jianghu pig's feet, jianghu beef, and braised chicken legs, etc., are widely loved by consumers. The preservation and anti-corrosion issues of jianghu meat have also been gradually solved, and the market has become very broad. Due to the use of different ingredients and techniques in the processing of jianghu meat products, a variety of jianghu meats have been formed, mainly including jianghu meats, boiled meats, and pickled meats. According to different flavors, jianghu meat products can be classified into braised products, sauce products, honey products, sweet and sour products, and braised products, etc. Braised products are one of the most common jianghu meat products. These products are processed with soy sauce or sweet bean sauce, making the meat products red and rich in sauce flavor, thus called braised. For example, braised pork is particularly delicious and many people like this flavor. Braised products are also called five-spice products because they are processed with spices such as star anise, cinnamon, cloves, Sichuan pepper, and fennel. For example, five-spice braised beef and five-spice ribs. Honey products are made on the basis of braised products by using red yeast rice as a colorant, making the product color bright, and then adding sugar and honey to the auxiliary materials to make it sweet and rich in color. For example, Guangzhou roast goose and barbecued pork.
Sweet and sour products are made by adding sugar and vinegar during the processing of jianghu meat. The products are fragrant, sweet and sour, and not greasy, and are very popular in Jiangsu and Zhejiang regions. For example, sweet and sour pork ribs and sweet and sour pork fillets. Braised products are pre-cooked and then added to selected braising liquid or old soup. They are first boiled over high heat and then slowly braised over low heat, so that the product absorbs the flavor of the pot. Braised products are tender and have a strong aroma. Generally, the longer the braised products are cooked, the fresher the taste and the better the texture. Braised products are classified into Sichuan-style braised products and Chaozhou-style braised products according to different flavors, such as braised chicken wings and Zhou Hei Ya.
The quantitative braising technology is based on the quality requirements of jianghu meat products. In a vacuum tumbling machine, the materials are precisely mixed with compound liquid seasonings (braising liquid), and then dried, steamed, and baked to achieve braising without "old soup". This technology significantly improves the utilization rate of spices, stabilizes the properties of the finished product, reduces the content of heterocyclic amines and nitrite, making the products safer, saves labor, reduces water consumption and carbon dioxide emissions, and is a green, efficient, and low-energy meat processing method with good application prospects in the jianghu meat products industry. Taking jianghu chicken legs as an example, the following conclusions were drawn by comparing the quantitative process and the traditional process:
Sensory quality analysis of jianghu chicken legs processed by two methods
The sensory quality analysis of jianghu chicken legs processed by the two methods mainly focuses on texture analysis and sensory analysis. Texture characteristics are one of the important properties of meat, which are parameters derived from the structure of food. It was found through experiments that there are significant differences in the quality characteristics of chicken legs processed by quantitative and traditional methods. The chicken legs processed by the traditional method have higher hardness than those processed by the quantitative method. The chicken legs processed by the quantitative method have higher cohesiveness than those processed by the traditional method. The chicken legs processed by the quantitative method have significantly higher chewiness than those processed by the traditional method. Through sensory analysis, it was concluded that the chicken legs processed by the quantitative method are superior to those processed by the traditional method in terms of taste and texture. The chicken legs processed by the quantitative method are also superior to those processed by the traditional method in terms of color and taste. However, there is no significant difference in aroma and flavor between the two methods.
Analysis of the nutritional components of the two methods of sauce and stewed meat products
Through research, it was concluded that the protein content of the meat products processed by the quantitative method is slightly higher than that of the meat products processed by the traditional method. The reason for this is that during the quantitative processing, more nutrients and moisture are retained in the product. Due to the higher moisture content of the product, the protein content is diluted, so the difference in protein content is not significant. The moisture and protein content of the products processed by the quantitative method are higher than those processed by the traditional method, and the taste and nutrition are also better. During the traditional stewing process, the fat in the raw materials is cooked into the stewing liquid, resulting in a loss of some fat in the meat. However, the reduction in moisture content increases the fat content, which is higher than that of the meat processed by the quantitative method. In terms of flavor, the products processed by the quantitative method are more stable. The salt content of the products processed by the quantitative method has a smaller error, while the salt content of the products processed by the traditional method has a larger error and is less stable. In summary, the products processed by the quantitative method have richer nutrition, better taste, and more stable flavor.
Analysis of the yield of the two methods of sauce and stewed meat products
After analysis, it was found that the yield of the products processed by the quantitative method is higher than that of the products processed by the traditional method. This is because during the quantitative processing, the selected raw meat is first dried, and during the processing, a hard shell forms on the surface of the meat products, preventing the loss of moisture and protein in the raw materials, resulting in a higher yield. The sales of the products processed by the quantitative method are also better than those processed by the traditional method, resulting in higher profits.
Design of the engineering scheme for quantitative sauce and stewed meat products
From the above, we know that the traditional method of making sauce and stewed meat products has unstable flavor, low yield, and low utilization of spices. It is also difficult to package and store. Therefore, in order to improve the quality of sauce and stewed meat products in China and open up the world market, it is necessary to improve the production and processing technology and launch new products to gain more consumer recognition.
According to the requirements of flavor, color and taste of sauce and stewed meat products, precise ratios of materials and stewing liquid are used to achieve quantitative flavor adjustment. Through drying, steam cooking and baking, the stewing process without "old soup" is realized, thus achieving the quantitative stewing process of sauce and stewed meat products. This process is particularly suitable for the processing of meat products such as braised beef, stewed chicken legs and stewed duck necks.
Through the quantitative stewing process, it is possible to continuously improve the flavor while ensuring its stability, reduce the consumption of raw materials and energy, and achieve the effect of energy conservation and emission reduction. Moreover, this method has a lower production cost and higher efficiency, which can promote the development of standardized and continuous production of sauce and stewed meat products, thereby continuously improving the production efficiency of sauce and stewed meat.
The production method of this scheme is based on the previous sauce and stewing process, and precise process parameters are calculated to meet the production of different products. The process flow starts with preparing raw materials such as chicken legs, washing them, marinating and tumbling them, drying them, and then steaming them. After that, they are cut as required, seasoned again, and packaged using either an automated packaging machine or manually. After packaging, they are inspected and sterilized, and then boxed and stored in the warehouse. They are then sold worldwide while ensuring the shelf life.
During the entire process flow, special attention should be paid to the tumbling and brine injection steps. This step requires the preparation of the ingredients and the use of a colloid mill to homogenize the seasoning liquid to ensure uniformity.
The process parameters of the tumbling machine vary depending on the product. According to the quantitative brining processing technology and processing operation points, the brining workshop should also be designed. The floor of the workshop should be made of durable and waterproof materials and treated for anti-slip. The walls should be smooth and flat, and made of non-permeable materials. The ceiling should be smooth and clean, with as few unnecessary protrusions or gaps as possible. It is also necessary to keep the ceiling clean and carry out anti-mold treatment in a timely manner to reduce bacteria and mold, and strive to ensure the quality of the brined meat products.
