CN101444306A

CN101444306A - Production method of yak preserved meat

Info

Publication number: CN101444306A
Application number: CNA2007101992466A
Authority: CN
Inventors: 赵静; 樊世青; 李红征; 刁永祥; 张红见; 张瑞强; 贺晓龙; 繁萍
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-11-26
Filing date: 2007-11-26
Publication date: 2009-06-03
Anticipated expiration: 2027-11-26
Also published as: CN101444306B

Abstract

A production method of yak preserved meat comprises: yak raw meat is selected, injected and pickled for preparation; the processed yak raw meat is rolled and kneaded at the temperature of 3-7 DEG C, 20min interval exists in every 20min rolling and kneading, and the total rolling and kneading time is 12h; the rolled and kneaded yak raw meat is placed into a curing tank for 18-36h, is respectively dipped into 1-3g/L of nisin aqueous solution and 1-3g/L of lipase aqueous solution for 15s and 10-30min, and then is smoked for 2h in an oven at the temperature of 100 DEG C; the products are treated by vacuum packing, and is heated and sterilized at temperature of 80-121 DEG C for 30min-2h; the pickled preparation is as follows: 2000-2800g of common salt, 5-15g of sodium nitrite, 40-60g of heterogeneous vc, 800-1200g of white sugar, 3800-4200g of light soy sauce, 3700-4100g of yellow wine, 200-500g of green Chinese onion, 300-550g of fresh ginger, 80-110g of pepper, 90-120g of aniseed, 30-52g of cassia, 20-60g of common fennel, 18-30g of fructus tsaoko, 480-520g of broad bean paste and the rest of water which are prepared and selected in every 100kg of raw meat to be made into cooking liquor for stewing the materials.

Description

A kind of production method of yak bacon

Technical field

The present invention relates to the production method of a kind of industrialized preparing process of the cured beef that salts down, particularly a kind of cured Yak Meat.

Background technology

Bacon is the traditional meat products of China, and color and luster is purplish red, cured meat and fish giving off a strong fragrance, unique flavor.But traditional cured meat product production exists a lot of drawbacks, has seriously restricted the output and the suitability for industrialized production of China's traditional properties meat products.Along with the improvement of people's living condition and the foundation of food quality security marketplace access system, people's food meat custom changes to the three green meat products directions of hanging down height (low fat, less salt, low sugar, high protein) pollution-free, non agricultural chemical residuum.Its consumption market is also gradually to nutrient laden, convenient purification and seriation development.Qinghai is one of four big pastoral areas of motherland, and its high water is clean here, herbage is vigorous, and peculiar plateau yak is wild fully and herds fosterly, and its meat high protein, low fat contain multiple bioactivator, are ideal green health care meat products.But because the our province meat packing is also relatively backward, to sell raw meat, make the home and abroad consumer fail to be familiar with fully plateau yak meat for a long time always.The problem that exists in the present cured pork product processing: chemical preservative too high levels; Salt content height (5%), water activity is low; Shelf-life is short, shelf life only 25 ℃ 3 months; The fat oxidation problem is outstanding; There is not the processing Theory of science to coach unstable product quality.At present, cured pork is only arranged on the market, home and abroad, still do not have the Yak Meat pickled and cured meat.

The content of invention

The objective of the invention is to provide a kind of long shelf-life, salt content is low, water activity is high, the chemical preservation agent content is low, can prevent effectively that fat oxidation, mouthfeel from well not destroying the raw meat local flavor, chewiness is good and the production method of the yak bacon of constant product quality.

Technical scheme of the present invention is: choose the yak raw meat, the injection curing agent; Carry out tumbling at 5 ± 2 ℃, every tumbling 20min, intermittently 20min, always tumbling time 12h; After placing the cylinder that salts down to pickle 18-36h again, dipping 15s and 10-30min in the nisin aqueous solution of 1-3g/L and the 1-3g/L lipase aqueous solution respectively then; Sootiness 2h in 100 ℃ of baking boxs; Product is carried out vacuum packaging, in 80-121 ℃ of pasteurization 30min-2h; Curing agent is, every 100kg raw meat is joined and got: salt 2000-2800g, natrium nitrosum 5-15g, different vc40-60g, white sugar 800-1200g, light soy sauce 3800-4200g, yellow rice wine 3700-4100g, shallot 200-500g, fresh ginger 300-550g, Chinese prickly ash 80-110g, aniseed 90-120g, cassia bark 30-52g, fennel seeds 20-60g, tsaoko 18-30g, thick broad-bean sauce 480-520g, all the other are water, and soup juice is expected in enduring of making.

Another characteristics of the present invention are, when raw meat is frozen meat, it is carried out negative catalysis earlier handle, and treatment conditions are 5-15 ℃ of negative catalysis temperature, and the negative catalysis time is 18-36h.

Another characteristics of the present invention are tumbling equipment 70-95% alcohol disinfecting; Auxiliary material microwave 1280-1521MHZ sterilization 1-5min; Apparatus and personnel's hand 70-95% alcohol disinfecting 3-10min.

The present invention has following advantage and effect: 1, utilization HACCP management system is investigated the microorganism level in the cured Yak Meat goods processing, carry out hazard analysis on this basis, determine to guarantee the CCP of cured Yak Meat quality of item and used the fence technical know-how to control, prolonged the shelf-life of product; 2, the present invention boils and directly gives birth to roasting the contrast with Yak Meat in technological process, and the directly living roasting cured Yak Meat of result is anti-chews sense well, excellent in taste; 3, in cured yak production of articles, adopt probio anticorrisive agent nisin not only can reduce the sterilization temperature and the sterilizing time of cured Yak Meat first, be reduced to 80-121 ℃ of 30min from 121 ℃ of original 2h, and can keep its color and luster, local flavor well; Replace the chemical preservative potassium sorbate, guaranteed security of products; (pH6.66-5.20) reduces the acidity of product within the specific limits, suppresses the breeding of spoilage organisms; With the fence technology use simultaneously the shelf life that makes product by original 25 ℃ extended in 3 months 25 ℃ 10 months; 4, in cured Yak Meat production process, add the lipase that probio produces first, the flavor precursors in conjunction with attitude is decomposed, prevent fat oxidation, discharge flavor substance simultaneously, strengthen and improve the local flavor and the color and luster of cured meat product; 5, the product salt content greatly reduces; 6, be raw material with the distinctive Yak Meat in plateau, opened up a new way for meat products production both at home and abroad, products obtained therefrom can carry out industrialization production, has the market value of reality.7, utilization HACCP management system and fence technical know-how have been determined 4 hurdle in the cured Yak Meat goods processing, i.e. 5-15 ℃ of raw meat negative catalysis temperature, and the negative catalysis time is 18-36h; Tumbling equipment 70-95% alcohol disinfecting; Auxiliary material microwave 1280-1521MHZ sterilization 1-5min; Apparatus and personnel's hand are with 70-95% alcohol disinfecting 3-10min or suggestion disposable glove.8, the utilization orthogonal test has determined that nisin is concentration 1-3g/L as the optimum process condition of the cured Yak Meat of biological preservative preservation; Sterilizing time 20min-2h after the product vacuum packaging, sterilization temperature 80-121 ℃; 9, utilization single-factor experiment has determined that the best use of concentration that lipase improves cured Yak Meat goods local flavor is the aqueous solution of 1-3g/L, and dip time is 10-30min.

The specific embodiment

Embodiment 1, selected foreshank 100kg are at 5 ℃ of negative catalysis 18h; Inject salt 2000g, natrium nitrosum 5g, different vc40g, white sugar 800g, light soy sauce 3800g, yellow rice wine 3700g, shallot 200g, fresh ginger 300g, Chinese prickly ash 80g, aniseed 90g, cassia bark 30g, fennel seeds 20g, tsaoko 18g, thick broad-bean sauce 480g, soup juice is expected in enduring that water 150kg makes; At 5 ℃ of left and right sides tumbling 20min, 20min intermittently, total tumbling time 12h; Put and in cylinder, pickle 18h; Dipping 15s and 10min in the nisin aqueous solution of 1g/L and the 1g/L lipase aqueous solution respectively; Sootiness 2h in 100 ℃ of baking boxs, shaping is weighed, and dries vacuum packaging, 80 ℃ of pasteurization 30min.Finished product is placed into 6 months in 25 ℃, and total number of bacteria meets the relevant meat products standard of country with the coliform number average, better flavor, and mouthfeel is rather good.

Embodiment 2, selected foreshank 100kg are at 10 ℃ of negative catalysis 24h; Inject salt 2500g, natrium nitrosum 10g, different vc50g, white sugar 1000g, light soy sauce 4000g, yellow rice wine 4000g, shallot 300g, fresh ginger 500g, Chinese prickly ash 100g, aniseed 100g, cassia bark 50g, fennel seeds 50g, tsaoko 25g, thick broad-bean sauce 500g, soup juice is expected in enduring that water 150kg makes; At 5 ℃ of left and right sides tumbling 20min, 20min intermittently, total tumbling time 12h; Put and in cylinder, pickle 24h; Dipping 15s and 20min in the nisin aqueous solution of 2g/L and the 2g/L lipase aqueous solution respectively; Sootiness 2h in 100 ℃ of baking boxs, shaping is weighed, and dries vacuum packaging, 100 ℃ of pasteurization 1h.Finished product is placed into 10 months in 25 ℃, and total number of bacteria meets the relevant meat products standard of country, local flavor deliciousness, excellent taste with the coliform number average.

Embodiment 3, selected foreshank 100kg are at 15 ℃ of negative catalysis 36h; Inject salt 2800g, natrium nitrosum 15g, different vc60g, white sugar 1200g, light soy sauce 4200g, yellow rice wine 4100g, shallot 500g, fresh ginger 550g, Chinese prickly ash 110g, aniseed 120g, cassia bark 52g, fennel seeds 60g, tsaoko 30g, thick broad-bean sauce 520g, soup juice is expected in enduring that water 150kg makes; At 5 ℃ of left and right sides tumbling 20min, 20min intermittently, total tumbling time 12h; Put and in cylinder, pickle 36h; Dipping 15s and 30min in the nisin aqueous solution of 3g/L and the 3g/L lipase aqueous solution respectively; Sootiness 2h in 100 ℃ of baking boxs, shaping is weighed, and dries vacuum packaging, 121 ℃ of pasteurization 2h.Finished product is placed into 10 months in 25 ℃, and total number of bacteria meets the relevant meat products standard of country with the coliform number average.

In the foregoing description, tumbling equipment 70-95% alcohol disinfecting; Auxiliary material microwave 1280-1521MHZ sterilization 1-5min; Apparatus and personnel's hand 70-95% alcohol disinfecting 3-10min.

Claims

1, a kind of production method of yak bacon is characterized in that: choose the yak raw meat, the injection curing agent; Carry out tumbling at 5 ± 2 ℃, every tumbling 20min, intermittently 20min, always tumbling time 12h; After placing the cylinder that salts down to pickle 18-36h again, dipping 15s and 10-30min in the nisin aqueous solution of 1-3g/L and the 1-3g/L lipase aqueous solution respectively; Sootiness 2h in 100 ℃ of baking boxs; Product is carried out vacuum packaging, in 80-121 ℃ of pasteurization 30min-2h; Curing agent is, every 100kg raw meat is joined and got: salt 2000-2800g, natrium nitrosum 5-15g, different vc40-60g, white sugar 800-1200g, light soy sauce 3800-4200g, yellow rice wine 3700-4100g, shallot 200-500g, fresh ginger 300-550g, Chinese prickly ash 80-110g, aniseed 90-120g, cassia bark 30-52g, fennel seeds 20-60g, tsaoko 18-30g, thick broad-bean sauce 480-520g, all the other are water, and soup juice is expected in enduring of making.

2, the production method of a kind of yak bacon as claimed in claim 1 when it is characterized in that raw meat is frozen meat, is carried out negative catalysis earlier to it and is handled, and treatment conditions are 5-15 ℃ of negative catalysis temperature, and the negative catalysis time is 18-36h.

3, the production method of a kind of yak bacon as claimed in claim 1 or 2 is characterized in that tumbling equipment 70-95% alcohol disinfecting; Auxiliary material microwave 1280-1521MHZ sterilization 1-5min; Apparatus and personnel's hand 70-95% alcohol disinfecting 3-10min.