CN101623110A - Method for processing recombined meat products - Google Patents
Method for processing recombined meat products Download PDFInfo
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- CN101623110A CN101623110A CN200910115789A CN200910115789A CN101623110A CN 101623110 A CN101623110 A CN 101623110A CN 200910115789 A CN200910115789 A CN 200910115789A CN 200910115789 A CN200910115789 A CN 200910115789A CN 101623110 A CN101623110 A CN 101623110A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention relates to a method for processing recombined meat products, which is characterized by comprising the procedures of twisting, seasoning, dishing, baking, cutting, packaging and sterilization, wherein in the baking procedure, meat products are baked to contain 16-55% of water. In the invention, TG, starch or soya-bean protein is not added, thereby the product is juicy and tasty and has chewing sense of general meat products; common curing and rubbing procedures for processing the meat products are omitted so that the processing time is short; and the method can be carried out under room temperature without low-temperature environment. The invention greatly shortens the processing time and saves energy sources, and is especially suitable for further processing chopped meat, and the meat products can be placed in a shallow plate with concave and convex patterns and characters to form corresponding patterns and characters on the surfaces of the meat products easily and conveniently. The meat products produced by the invention have proper water content, no residue and long shelf life of 24 months, can be conveniently eaten when the packing bag is opened and are suitable for traveling, leisure time, field life, aviation and aerospace.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of meat products method for processing specifically.
Background technology
Meat nutrition is abundant, and meat products is one of major product of food industry, but the product form of meat products is more single in the market, as jerky, jerky, ham sausage and Western-style ham etc.Jerky and jerky are the traditional meat products of China, go mouldy in order to prevent the product corruption, the water content of its product often is lower than 16%, and added anticorrisive agent, these products are because water content is low, the product quality is hard, and it is edible to be not suitable for old young consumer especially, and product has also lost the mouthfeel feature of the due succulence of meat products in addition.Ham sausage and Western-style ham are to originate from Hesperian a kind of meat products, and its product water content is up to 70%, and add raw materials such as more starch or soybean protein usually, the product delicate mouthfeel, so that lost the due chewability of meat products (promptly chewing strength).These all are major defects that present meat products quality and matter structure aspect exist.
At present, operations such as meat products processing generally includes and pickles, tumbling, the operating time reaches 24 hours sometimes, and these operations will carry out under 4-10 ℃ low temperature environment usually, has the problem of not only time-consuming but also power consumption.In addition, animal is slaughtered in the process and can produce many meat mincing, how these meat mincing are carried out deep processing and produce have necessarily chew strength again the product of succulence also be that the difficult problem that solves is badly in need of in meat packing enterprise.
For meat mincing are carried out deep processing, people have carried out the more research of meat mincing being processed into monoblock meat (being recombinant meat).The recombinant meat processing method that document is reported has two kinds: promptly add enzyme process and add the glue method.Disclose a kind of in the Chinese patent 200410025048.4 by adding glutamine transaminage (Transglutaminase, TG) method of the reorganization flesh of fish; Chinese patent 200810069085.3 discloses a kind of by adding the method for TG reorganization beef; Chinese patent 200610081199.0 discloses a kind of by adding the method for fibrin ferment recombinant meat; Chinese patent 200710009189.0 discloses a kind of by adding the recombinate method of jerky of plural gel.These methods all are to realize just that by adding binding agents such as enzyme or glue meat mincing are bonded to monoblock, have not only increased production cost but also have influenced the mouthfeel of product.
Summary of the invention
Main matter structure defective, process issues at present meat products existence, the invention provides a kind of new recombined meat products processing technology and technology, promptly by the control moisture, do not add adhesive such as any enzyme or glue, realize the reorganization of meat, and produce a kind of new half-dried moisture meat products.
A kind of new recombined meat products processing technology and technology of the present invention comprise the following steps:
(1) strand system: joint (the preceding suitably cutting of the system of twisting) or meat mincing are made with the meat grinder strand, according to the desired matter structure of final products, strand system 1-3 time, and according to the thickness of final products and the strand system sieve plate of the suitable pore size of matter structure requirement selection, thin as product, can select the sieve plate of aperture 2-3mm, thick as product, can select the sieve plate of aperture 3-5mm.
(2) seasoning: add salt, sugar, monosodium glutamate, wine, edible oil, condiment powder etc. in the meat gruel after rubbing, addition is decided according to the local flavor and the taste of final products, fully mixing.
(3) sabot: the meat gruel after the seasoning is packed in the stainless steel tray, and meat gruel thickness is 1-50mm, and the suitableeest thickness is 2-20mm.
Stainless steel tray surface can have concavo-convex figure or literal, can make the meat products surface have corresponding figure and words identification.
(4) smoke: the tray that meat gruel will be housed is smoked under 50-90 ℃ hot blast.After smoking, making the moisture in the meat products is 16-55%, and optimum content is 25-40%.The time of smoking decides according to product thickness and final desired water content.
(5) cutting: monoblock sliced meat or the cube meat that will smoke take out in tray, are cut into required shape and size with cutter.
(6) pack: with the commodity bundle pack of packing into of the collop that segments or cube meat, vacuum-pumping and sealing.
(7) sterilization: the semi-finished product that vacuum packet is installed adopt 85-100 ℃ low temperature sterilization 0.5-1.5 hour, or adopt 110-125 ℃ high-temperature sterilization 0.5-1 hour, be quickly cooled to room temperature after, get product.
Strand system of the present invention, seasoning, sabot, cutting, pack, each step of sterilizing all can adopt existing foods processing technique to finish.
The water content of the meat products that the present invention produced is higher than jerky and jerky, but be lower than ham sausage and Western-style ham, water content is 16-55%, and do not add TG, starch and soybean protein, product is succulence but also have the due chewability of meat products not only, satisfies and meets the requirement of consumer to meat products mouthfeel and matter structure.
Processing technology of the present invention and technology have been saved commonly used the pickling and the tumbling operation of meat products processing.The pre-treatment of new technology has only strand system and two steps of seasoning, and the processing time is very short, can at room temperature carry out, need not low temperature environment, and not only shorten process time greatly but also saved the energy.And this processing technology and technology are particularly suitable for the deep processing of meat mincing, for meat packing enterprise has found a new meat mincing further technological processing way.These all can significantly improve economic benefit of enterprises.
Processing technology of the present invention and technology, only need to have concavo-convex figure and literal on the surface of tray, just can be easy to, make easily the meat products surface to form corresponding figure and words identification, both can make product have the striking features of manufacturing enterprise, can attract client greatly again.
The meat products that the present invention produced, moisture is moderate, can instant bagged, instant does not have disintegrating slag, and shelf life of products can reach 24 months, is particularly suitable for tourism, leisure, open-air, aerospace uses.
Specific embodiment
The present invention is further described by following examples.
Embodiment 1
Get 100 kilograms of broken rabbit meat that pick a bone, meat grinder strand with hole diameter of sieve (perforated) plate 3mm is made 1 time, in meat gruel, add 1.5 kilograms of salt, 5 kilograms in soy sauce, 7 kilograms of white sugar, 0.2 kilogram of white pepper powder, 0.2 kilogram of liquor, 0.5 kilogram of monosodium glutamate, 0.2 kilogram of five-spice powder, 2 kilograms of edible oils, mixing, it is even to pour the surface into and have in the stainless steel tray of spill product sign figure the stand, meat gruel thickness is 3-4mm, put in 65 ℃ of baking ovens and smoked 4-5 hour, to moisture be about 25%, from tray, take off the monoblock sliced meat, be cut into the rectangle sliced meat of 15 * 60mm, pack sliced meat into polyester complex food bag little, seal with vacuum packing machine, again the semi-finished product of wrapping are put in the high-pressure sterilizing pot 115 ℃ of sterilizations 0.5 hour, the back-pressure cooling, there is the sign figure of protrusion on the products obtained therefrom surface, and the product shelf-life at normal temperatures reaches 18 months.
Embodiment 2
Get 100 kilograms of broken chicken that pick a bone, meat grinder strand with hole diameter of sieve (perforated) plate 2mm is made 1 time, in meat gruel, add 2 kilograms of salt, 1.5 kilograms of invert syrups, 0.2 kilogram of white pepper powder, 0.2 kilogram of liquor, 0.4 kilogram of monosodium glutamate, 0.1 kilogram of five-spice powder, 0.05 kilogram of chilli powder, 2 kilograms of edible oils, mixing, pour into to spread out in the stainless steel tray and spare, meat gruel thickness is 3-4mm, put in 70 ℃ of baking ovens and smoked 4-5 hour, to moisture be about 20%, from tray, take off the monoblock sliced meat, be cut into the rectangle sliced meat of 20 * 70mm, sliced meat are packed in the little plastic-aluminum combined food bag, seal, again the semi-finished product of wrapping are put in the high-pressure sterilizing pot 121 ℃ of sterilizations 0.5 hour with vacuum packing machine, the back-pressure cooling, the product shelf-life at normal temperatures reaches 24 months.
Embodiment 3
Get 80 kilograms of pig leg meats, 20 kilograms of pig show conditions, meat grinder strand with hole diameter of sieve (perforated) plate 4mm is made 2 times, in meat gruel, add 1.5 kilograms of salt, 2 kilograms of white sugar, 0.1 kilogram of white pepper powder, 0.15 kilogram of liquor, 0.4 kilogram of monosodium glutamate, 0.1 kilogram of five-spice powder, rub 5 kilograms in carrot, mixing, pour into to spread out in the stainless steel tray and spare, meat gruel thickness is 20-30mm, put in 65 ℃ of baking ovens and smoked 3-4 hour, to moisture be about 45%, from tray, take off the monoblock cube meat, be cut into the rectangle cube meat of 50 * 150mm, pack cube meat into nylon complex food bag big, seal with vacuum packing machine, the semi-finished product of wrapping were put in 90 ℃ the hot water sterilization 1.5 hours again, and taken out and cool off rapidly with cold water, the shelf-life of product in 4 ℃ of refrigerators reaches 6 months.
Embodiment 4
Get 100 kilograms of beef, be cut into fritter with cutter, meat grinder strand with hole diameter of sieve (perforated) plate 4mm is made 2 times, in meat gruel, add 2 kilograms of salt, 1 kilogram of white sugar, 0.15 kilogram of black pepper, 0.2 kilogram of liquor, 0.4 kilogram of monosodium glutamate, 0.1 kilogram of five-spice powder, rub 5 kilograms in tomato, mixing, it is even to pour in the stainless steel tray that the surface scribbles edible oil the stand into, meat gruel thickness is 20-30mm, put in 65 ℃ of baking ovens and smoked 3-4 hour, to moisture be about 40%, from tray, take off the monoblock cube meat, be cut into the rectangle cube meat of 50 * 100mm, cube meat is packed in the polyester complex food bag, seal with vacuum packing machine, again the semi-finished product of wrapping are put in the high-pressure sterilizing pot 115 ℃ of sterilizations 1 hour, the back-pressure cooling, the product shelf-life at normal temperatures reaches 18 months.
Embodiment 5
Get 100 kilograms of grass carp meats of boning, meat grinder strand with hole diameter of sieve (perforated) plate 3mm is made 1 time, in fish meat emulsion, add 1.5 kilograms of salt, 0.15 kilogram of white pepper powder, 0.2 kilogram of liquor, 0.4 kilogram of monosodium glutamate, 0.1 kilogram of ginger powder, 3 kilograms in egg, mixing, pour the surface into stand even (edible oil is coated on the tray surface earlier) in the stainless steel tray that protrudes fish shape pattern arranged, meat gruel thickness is 40-50mm, put in 70 ℃ of baking ovens and smoked 4-5 hour, to moisture be about 50%, from tray, take off the monoblock cube meat, be cut into the rectangle cube meat of 50 * 100mm, cube meat is packed in the nylon complex food bag, seal with vacuum packing machine, again the semi-finished product of wrapping were put in 100 ℃ the hot water sterilization 1.5 hours, taking-up is cooled off rapidly with cold water, and there is recessed fish shape pattern on the products obtained therefrom surface, and the shelf-life of product in 4 ℃ of refrigerators reaches 6 months.
Embodiment 6
Get 100 kilograms of OX-heart, after the cutter cutting, meat grinder strand with hole diameter of sieve (perforated) plate 3mm is made 1 time, in meat gruel, add 2 kilograms of salt, 1 kilogram of invert syrup, 0.2 kilogram of white pepper powder, 0.2 kilogram of liquor, 0.35 kilogram of monosodium glutamate, 0.1 kilogram of five-spice powder, 0.15 kilogram of chilli powder, 2 kilograms of edible oils, mixing, pour into to spread out in the stainless steel tray and spare, meat gruel thickness is 3-4mm, put in 70 ℃ of baking ovens and smoked 4 hours, to moisture be about 30%, from tray, take off the monoblock sliced meat, be cut into the rectangle sliced meat of 15 * 60mm, pack sliced meat into polyester complex food bag little, seal with vacuum packing machine, again the semi-finished product of wrapping are put in the high-pressure sterilizing pot 121 ℃ of sterilizations 0.5 hour, the back-pressure cooling, the product shelf-life at normal temperatures reaches 24 months.
Claims (9)
1, a kind of method for processing recombined meat products, it is characterized in that processing step be strand system, seasoning, sabot, smoke, cutting, pack, sterilization, described smoking, making the moisture in the meat products is 16-55%.
2, method according to claim 1, the thickness that it is characterized in that the meat gruel sabot is 1-50mm.
3, method according to claim 1 and 2, the thickness that it is characterized in that the meat gruel sabot is 2-20mm.
4, method according to claim 1 and 2 is characterized in that meat gruel sabot surface has concavo-convex figure or literal.
5, method according to claim 1 is characterized in that baked temperature is 50-90 ℃.
6, method according to claim 1 or 5 is characterized in that baked temperature is 65-80 ℃.
7, method according to claim 1 is characterized in that the moisture in the meat products is 25-40%.
8, method according to claim 1, it is characterized in that sterilization adopt 85-100 ℃ low temperature sterilization 0.5-1.5 hour.
9, method according to claim 1, it is characterized in that sterilization adopt 110-125 ℃ high-temperature sterilization 0.5-1 hour.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101157894A CN101623110B (en) | 2009-07-30 | 2009-07-30 | Method for processing recombined meat products |
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| CN2009101157894A CN101623110B (en) | 2009-07-30 | 2009-07-30 | Method for processing recombined meat products |
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| CN101623110A true CN101623110A (en) | 2010-01-13 |
| CN101623110B CN101623110B (en) | 2013-07-24 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940329A (en) * | 2010-09-14 | 2011-01-12 | 福建鑫鑫獭兔有限公司 | Production process for recombined livestock and poultry meat product |
| CN101731639B (en) * | 2010-01-18 | 2013-03-27 | 四川白家食品有限公司 | Fried rabbit meet crisps and the manufacture method thereof |
| TWI413501B (en) * | 2010-12-01 | 2013-11-01 | ||
| CN104856089A (en) * | 2015-05-22 | 2015-08-26 | 无穷食品有限公司 | Ready-to-eat and recombined roasted chicken meat with shredded meat and production method therefor |
| CN108936361A (en) * | 2018-05-29 | 2018-12-07 | 塔里木大学 | A kind of preparation method of crisp sliced mutton |
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133861A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Meat pudding product and method for preparing the same |
-
2009
- 2009-07-30 CN CN2009101157894A patent/CN101623110B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731639B (en) * | 2010-01-18 | 2013-03-27 | 四川白家食品有限公司 | Fried rabbit meet crisps and the manufacture method thereof |
| CN101940329A (en) * | 2010-09-14 | 2011-01-12 | 福建鑫鑫獭兔有限公司 | Production process for recombined livestock and poultry meat product |
| TWI413501B (en) * | 2010-12-01 | 2013-11-01 | ||
| CN104856089A (en) * | 2015-05-22 | 2015-08-26 | 无穷食品有限公司 | Ready-to-eat and recombined roasted chicken meat with shredded meat and production method therefor |
| CN108936361A (en) * | 2018-05-29 | 2018-12-07 | 塔里木大学 | A kind of preparation method of crisp sliced mutton |
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
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| CN101623110B (en) | 2013-07-24 |
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