| | | | | meats using a sauce containing rooibos. The |
| | | | seasoning sauce improves taste and softness of |
| Several methods, techniques and ingredients are | | | | meats, removes the bad smell from the meats, |
| used in the art of meat seasoning, depending on | | | | and gives useful functions such as anti-oxidant |
| the type of meat, the method of cooking and | | | | activity and adult disease prevention to the |
| preservation. We describe herewith some of the | | | | meats. The method comprises the steps of |
| methods and ingredients used for the different | | | | cutting the ribs in the length of 4 to 12 cm, |
| types of meat processing. | | | | removing fat, slicing the rib meats of 4 to 6 mm |
| A meat processed food, which is prevented from | | | | thickness, and washing them with water. It is then |
| discoloration due to oxidation, involves heating | | | | mixed with 3% rooibos, water, soy sauce, sugar, |
| meat materials in the presence of inorganic | | | | starch syrup, ginger and garlic. |
| compounds containing gas-generating compounds, | | | | Other sauces that are used contain preferably 0.3 |
| metal ion-releasing compounds and natural | | | | wt. % of the extract of Citrus ourantium to total |
| polysaccharides. Thus, minced lean pork is mixed | | | | weight of the sauce. The extract improves fat |
| with natural salt, NaHCO3, carrageenan, xanthan | | | | dissolution and physical functions without side |
| gum, trehalose, sodium glutamate, and ice-cold | | | | effect, such as blood pressure increase, muscular |
| water, cured at 20° for 24 h, chopped, further | | | | disorder, insomnia, nervousness and the like. |
| mixed with lard, egg white powder, spices, etc., It | | | | A Korean sauce given here provide a seasoning |
| is then packed in casings, dried at 70° for 30 | | | | composition for roasting meat with Cactus |
| min, smoked at 70° for 40 min and finally | | | | extracts., thereby improving the meat quality, |
| heated at 75°. | | | | by removing the meaty smells and give a |
| Potassium and sodium salts nitrites and nitrates | | | | savory taste. Hence it boosts one's appetite. A |
| are recommended for use under certain levels in | | | | seasoning composition for meats contains 1-20 wt. |
| several foodstuffs such as non-heat-treated, | | | | % of a Cactus leaf extract, 0.01-5 wt. % of a |
| cured and dried meat products, other cured meat | | | | Cactus fruit extract, 0.1-2.0 wt. % of vitamin C |
| products, canned meat products and bacon. | | | | and 0.5-5 wt. % of an oligosaccharide. Another |
| These are used as preservatives so as to get a | | | | meat seasoning recipe involves a sauce of |
| balance between ensuring the microbiological | | | | water-soluble chitosan 3-10%, herbal medicines |
| safety of the ham, while keeping the level of | | | | 1-5%, onion, garlic, ginger, sesame oil, sugar, soy |
| nitrosamine as low as possible s in the final | | | | sauce and other spices. The herbal medicines is |
| product. | | | | composed of the juice of Hizikia fusiforme, the |
| The food additive may be of plant origin, as an | | | | tea of dried roots of Liriope platyphylla, and the |
| example, it is made from sage-brush (Artemisia | | | | fruit tea of Crataegus pinnatifida in a ratio of 2:1:1. |
| vulgaris, Asteraceae) leaves harvested before | | | | Softening of some meats involve hard-boiling the |
| flowering ,and dried at 60-80°C to 13% | | | | meat of beef or pork in a fermented product |
| moisture, then boiled for 5-10 min before use, and | | | | and soup soy sauce The fermented product is |
| minced. The additive contains in dry matter | | | | prepared from nutraceuticals, cereals, |
| ?15% protein, 3.0% fat, 19.0% cellulose, 0.4% | | | | vegetables, fruits, tourmaline, loess, charcoal and |
| water-soluble carbohydrates, and about 3.0% ash. | | | | the like. It is rich in nutrients and has |
| The additive can be used for enrichment of | | | | characteristic taste and flavor. Beef or pork is |
| dairy products with nutritive and bioactive | | | | added with a fermented product and soup soy |
| substances (Ca, P, vitamin C, ?-carotene). | | | | sauce and then hard-boiled to produce the meat |
| Seasoned meat which is meant for long-time | | | | product. |
| storage; the meat is mixed with spices and | | | | Powder -dried- type meat seasoning contains a |
| condiments in order to improve permeation and | | | | mixture of freeze-dried garlic (86 to 91% by wt.), |
| to enhance the taste and flavor thereof. This will | | | | ginger (9 to 14% by wt.), black pepper powder |
| lengthen the shelf life without degradation in | | | | and salt powder. The seasoning is used in roasting |
| quality. The ingredient includes 65-75wt% of raw | | | | meat on a frying pan, and a wire mesh grill by |
| meat, 5.5-7.0wt% of soy sauce, 2.5-3.5wt% of | | | | sprinkling it on the meat; thus it reduces a meaty |
| pear, 2.5-3.5wt% of onion, 0.5-1.0wt% of garlic, | | | | smell, improves meat quality and preserves the |
| 0.1-0.5wt% of ginger, 0.1-0.3wt | | | | characteristic taste of meat. |
| A method is described for preparing seasoned | | | | |