| 摘要 |
PURPOSE: A method of manufacturing processed meat is provided to enable tough meat with little fat to be used as meat for marinated barbecued meat by injecting a high-quality emulsion sauce to the meat. CONSTITUTION: A thermocoagulation protein and a marinated meat sauce composition are mixed, heated, and emulsified to manufacture an emulsion sauce. The emulsion sauce is injected to meat using an injection device. The emulsion-sauce-injected meat is stabilized by evenly diffusing the emulsion sauce in the muscle tissue and muscle plasma of the meat through a vacuum tumbling massage. The product is frozen quickly. The thermocoagulation protein comprises milk protein 30-40 weight%, sugar 5-15 weight%, albumen 10-20 weight%, salt 5-8 weight%, refined starch 15-23 weight%, soybean protein 8-12 weight%, citric acid 2-4 weight%, dextrin 5-10 weight%, lecithin 1-2 weight% and guar gum 0.5-1 weight%. The emulsion sauce comprises animal fat 30-40 weight%, thermocoagulation protein 4-5 weight%, and marinated meat sauce composition 55-65 weight%. The vegetable oil is added in the animal fat to adjust the viscosity. The injection device comprises multiple injection needles, and injects the emulsion sauce 25-35 parts by weight to the meat 100 parts by weight with the injection pressure of 1.3-1.8 kg/m^2 through the injection needles. [Reference numerals] (1) Frozen raw materials; (10) Metal detection; (11) Packaging with boxes; (12) Freezing(-20°C); (2) Thawing; (3) Cleaning; (4) Emulsion sauce injection; (5) Vacuum tumbler; (6) Rapid freezing(-40°C); (7) Half-thawing(-3 to 4°C); (8) Cutting by specification; (9) Vacuum packaging; (E) Emulsion sauce; (E1) Animal fat; (E2) Heat coagulation protein; (E3) Composition for a barbequed beef sauce
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