CN101627826A

CN101627826A - Technology for processing pork recombinant cooked meat product

Info

Publication number: CN101627826A
Application number: CN200810144009A
Authority: CN
Inventors: 李洪军; 励建荣; 贺稚非
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-07-20
Filing date: 2008-07-20
Publication date: 2010-01-20

Abstract

The invention belongs to industrialized recombinant shaping and processing technology of novel meat type cooked meat products. The technology comprises the following steps: treating fresh and safe pork by rolling, kneading and saucing, then mixing the treated pork and composite food gum in a vacuum mixer evenly, filling the mixture in a boiling bag in vacuum, sealing the boiling bag in vacuum, placing the boiling bag in a manual mechanical die, treating the mixture for 2 to 2.5 hours by heating in a boiling pan at the temperature of between 95 and 100 DEG C, finally cooling the mixture by water in time, and draining the water to obtain the recombinant pork. The recombinant pork has fixed color and good shape, good elasticity and boiling resistance, forms scraps during chewing, and has unique flavor of pork cooked in soy sauce. The processed recombinant pork is convenient to eat and rich in protein, can be used as a popular household main side dish, and meets the daily requirements of mass customers. The recombinant pork processed by adopting the method is convenient, sanitary and safe to eat, has natural appearance and color, good form, intense sauce flavor, tender mouthfeel, heat resistance and boiling resistance, is not aged during boiling for 5 to 10 minutes, forms scraps during chewing, and has certain nutrient health-care function.

Description

Technology for processing pork recombinant cooked meat product

The invention belongs to a kind of industrialization process technology of novel pork instant food.

This project is utilized food processing new technology and new technology processing pork recombinant cooked meat product product, improved traditional workshop-based mode of production, form the serialization machining production line, improved value-added content of product, reduced the production cost, make its product nutrition health, steady quality, edible carry convenient, thereby be Developing of Animal Industry, theoretical and application and development basis have been established in the comprehensive utilization of livestock and poultry meat raw material, have important application value realistic.

Meat is the indispensable important foodstuffs of people's daily life, and Chinese meat total output was more than 8,300 ten thousand tons in 2007, accounted for 1/4 of Gross World Product, and consumption per head reaches 57.2kg/, and wherein, pork output reaches 4,800 ten thousand tons.China has become world's meat first production and consumption big country.But the meat production and the level of processing of China are lower, and its processing ratio only is 8%-10%, and especially the meat level of processing is in urgent need to be improved.

Along with Developing of Animal Industry, the sustainable growth of meat production, the long-term bottleneck factor that lags behind this restriction aquaculture sustainable development of processing also becomes increasingly conspicuous, and the problem of existence is mainly reflected in processing enterprise's small scale, and the intensive processing conversion ratio is low, the technological element of a product is not high, safe mass control technology system is unsound, and process technology lacks systematicness to be integrated and technological innovation, and the high-quality new product development is made slow progress, make a low multiple use the product cost height.Therefore, meat industry scientific and technical innovation and technological progress are extremely urgent, and the deep processing of development meat has become the only way.

For a long time, China's meat products is simple in structure, and kind is single, and meat products proportion is lower, only is about 10%, and meat is sold and consumption with raw material or semi-finished product form such as freezing informal voucher meat, cut meat etc. mostly.China's meat products is extensive, modern production is at the early-stage, formed and resembled Shuan Hui, Yu Run, got profit this etc. a collection of renowned enterprise group, the meat product of its suitability for industrialized production mainly contains with two and compiles Western-style high temperature sausages food that group is representative and be the Chinese and western low temperature cooked meat product of representative with rain profit group.The annual meat products output of China is about 8,000,000 tons, the not enough 8kg of pre-capita consumption, and developed country does not produce the high temperature ham sausage now basically, because of meat products after high-temperature process, mouthfeel, local flavor and nutritional labeling etc. will be subjected to certain influence.This shows that Chinese meat industry is compared with world developed country has very significant gap.Simultaneously, also as can be seen, the developing direction of Chinese meat intensive processing is a Chinese style low temperature cooked meat product.

Although China's production of meat is in continuous increase, the meat products exploitation is serious to lag behind, and at present, the main problem that exists is that meat intensive processing product development is not enough.Simultaneously, the meat packing technology is very backward, and product is very single, meat packing product on the market mainly is the dried product or the high temperature meat product of meat, and process equipment is simple and crude, technology is original, mostly is workshop-based manual processing greatly, and mechanization degree is low, production scale is little, the product sanitary condition is poor, nitrate residue and chemical preservative severe overweight, and production is lack of standardization, quality is extremely unstable, is difficult to satisfy the widespread demand of domestic and international market.Therefore, utilize tenderization of modern tumbling sauce system and the bonding technological development of reorganization to have the low temperature cooked meat product of Chinese national characters and the recombined meat products of Chinese and Western combination will be the important development direction and the market demand trend of meat packing.It is very urgent to develop the livestock and poultry meat intensive processing product that China has independent intellectual property right, trans-utilization has the scientific and technological achievement task of top priority especially now, the conversion of scientific and technological achievement and the introducing of new and high technology can promote China's traditional food industry to the modern food industrial expansion, are of great immediate significance.

The purpose of this invention is to provide a kind of novel reorganization pork cooked meat product safe processing technology, biological characteristics according to pork, at first fresh pork is carried out modern tumbling and pickle and the processing of sauce system, select four kinds of food glue combinations then for use, carry out artificial mechanism dress model type, make its protein abundance, morphological appearance, the mouthfeel delicacy, heat-resisting through boiling, chewing slag becomes the pork delicatessen of a kind of convenience and safe and sanitary.

Process chart of the present invention is seen Figure of description.

The security industry process technology of novel reorganization pork provided by the invention is as follows:

One, pork preliminary treatment

Get fresh pork and be cut into definite shape through machinery, under 4 ℃ of-10 ℃ of low temperature, add 5% sauce tumbling sauce system in the vacuum tumbler, weighing is standby.

Two, sauce and composite food gel preparation

During sauce, take by weighing required sweet fermented flour sauce in preparation, then, take by weighing food-grade food additives such as 60% salt, 2% sodium ascorbate, 0.2% natrium nitrosum and 4% sodium polyphosphate respectively according to the sweet fermented flour sauce mass percent, mix sauce.

When the preparation composite food gel, take by weighing food-grade xanthans, konjaku powder, carragheen and sodium alginate, by 1: 0.5: 2: 1 proportioning mixed, and promptly was mixed with required composite food gel.

Three, reorganization technology

According to a certain ratio, place de-airing mixer to mix the composite food gel and the good pork of preliminary treatment that prepare, vacuum fill is in retort pouch, vacuum seal, place people's tool and mould, and in 95 ℃ of-100 ℃ of digesters heat treated 2-2.5 hour, last, it is soaked with clear water be cooled to room temperature.

Four, packing, check and preservation

The reorganization pork that 1, will dispose is removed people's tool and mould, filter solid carbon dioxide branch, weighing and bagging.

2, packaged reorganization pork is through the check of legal quality sanitary inspection department, and eligible is finished product, can preserve 15-30 days in 4 ℃.

Because this technology is used the tumbling pickling technology fresh pork is carried out the tenderization of sauce system, and by the machine die moulding, make this product appearance attractive in appearance, elasticity and tender degree improve, chewing slag.After the pork process tumbling sauce system, digestibility improves, and flavor substance increases, and has certain alimentary health-care function.Simultaneously, can pork be divided into different shape and size, use special-shaped mould according to the edible consumption needs, make its good looking appearance, change variously, simultaneously, keep good taste, the color and luster nature has unique delicacy slag, the non-ageing characteristics of boiling certain hour.This method has greatly improved the wholesomeness of reorganization pork, has promoted the digestive utilization ratio of human body, has increased value-added content of product, has enriched vegetable kind at home, has satisfied consumers in general's current consumption.

Embodiments of the invention are as follows:

Get fresh pork 100kg through mechanical cutting according to step 1, in the vacuum tumbler, add 5% set by step two sauces that prepare carry out tumbling sauce system and tenderization, get the composite food gel 0.5kg for preparing according to step 2, it is joined in the de-airing mixer, carry out recombining according to the method for step 3 and step 4 then, cooling, packing, check can obtain net weight and be 1000 bags of the qualified novel reorganization pork instant food of 100g at last.

Claims

The present invention is a kind of security industry process technology of novel reorganization pork, it is characterized in that:

1, in the raw meat processing process of reorganization pork, fresh pork is cut into geometry after, in the vacuum tumbler, add sauce and carry out vacuum tumbling sauce system.

When 2, composite food gel prepares, by 1: 0.5: 2: 1 proportioning mixes food-grade xanthans, konjaku powder, carragheen and sodium alginate, promptly prepares composite food gel.

3, in reorganization technology, proportioning by 100: 0.5, pork that preliminary treatment is good and the composite food gel for preparing place de-airing mixer to mix, vacuum fill is in retort pouch, vacuum seal places people's tool and mould, and in 95 ℃ of-100 ℃ of digesters heat treated 1.5-2 hour, at last, it is cooled to room temperature with the clear water immersion.

The reorganization pork that 4, will prepare is removed people's tool and mould, filter solid carbon dioxide branch, and weighing and bagging can be preserved 15-30 days in 4 ℃.