How to use products such as Tester compound moisture retention agents to make conditioned pork slices

Meat slice products are widely used in diet and catering, and in recent years, the consumption of meat by consumer groups has increased day by day, which requires products to keep up with the development of the times, especially in the industrialized and standardized processing and manufacturing industry; in changing the concept of traditional edible meat, the pursuit of meat tenderness, yield, and taste.

Qingdao Tester Technology Co., Ltd. has been carefully developing product process formulas to provide customers with technical processes in the industrialization and standardization of products. The following is a description of the production process of meat slice preparation for catering:

First, the process flow: cutting raw materials - ingredients - slicing - rolling kneading - pickling - packaging - quick-freezing - freezing storage

Second, the main points of operation:

1． Raw materials: Generally use pork outer spine meat (No. 3), pure lean pork front and back leg meat (No. 2, No. 4). To repair the outer fascia, fat. Cut into slices of meat and the size can be adjusted according to the use.

2． Ingredients: Accurately weigh various excipients (salt, white sugar, monosodium glutamate, Qingdao Tex compound moisture retention agent, Qingdao Tex compound acidity regulator M010, ice water, etc.), dissolve in water to make a marinade solution, the water temperature is within 10 ° C.

3． Roll kneading: pour the marinade liquid into the rolling kneading machine, add the meat slices vacuum rolling kneading, rolling kneading time 30min, rolling speed 6r/min, after the liquid is fully absorbed, the meat slices can be poured into the hopper truck

4. Pickling: Place the products contained with rolling and kneading in a low temperature library at 0-6 ° C and marinate for 14-16h

5. Packing: Weight requirements: Vacuum packing according to order requirements.

6..Inspection: Check the packaging specifications and indicate whether they meet the requirements of the order. The packaging appearance is clean and tidy, and the ambient temperature ≤ 8 °C

7. Golden Probe: Parameter setting Fe: 1.5 Sus : 2.5 Non-Fe: 2.0

8. Storage: Temperature requirements -18 °C± 2 °C storage

Third, the product features:

After the product is added to the Test compound acidity regulator M010 and other excipients, it can effectively maintain the moisture of the meat, make the meat juicy and tender, and enhance the taste!