CN101720940A - Method for processing animal minced meat - Google Patents
Method for processing animal minced meat Download PDFInfo
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- CN101720940A CN101720940A CN200810166649A CN200810166649A CN101720940A CN 101720940 A CN101720940 A CN 101720940A CN 200810166649 A CN200810166649 A CN 200810166649A CN 200810166649 A CN200810166649 A CN 200810166649A CN 101720940 A CN101720940 A CN 101720940A
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Abstract
The invention discloses a method for processing animal minced meat, which comprises the steps of: adding auxiliary materials such as protein, meat adhesives, compound phosphate, seasoning and the like into the minced meat, performing processes of vacuum tumbling, salting, stirring and the like for forming through finishing, and applying a certain pressure to form a structure similar to one-piece meat through refrigeration. After being cutting into slices, meat products produced by the processing method are good in flakiness and elastic, can be kept perfect integrity after being cooked, are tender and smooth in mouthfeel through long-term cooking, can be used for cooking of instant boiling, roasting, stir-frying and the like and production of other meat products, and improves the utilization factor and additional value of the minced meat.
Description
Technical field
The present invention relates to the processing method of food, specifically is a kind of processing method of animal meat mincing.
Background technology
Meat is people's indispensable foods in diet, be the main source that obtains protein, in recent years, along with the raising of people's living standard, consumption of meat proportion in daily life is increasing, produces the butchering of meat product, processing enterprise is more and more.In process of manufacture, inevitably bring the meat mincing of a lot of fritters.These meat mincing generally are difficult to effectively be made full use of, and its value does not obtain maximum the embodiment.
Goal of the invention
The object of the present invention is to provide a kind of processing method of animal meat mincing.This processing method by adding various auxiliary materials and use modernized technology to make it adhesion-molded, and makes its sequencing, standardization with the animal meat mincing, is suitable for factory's large-scale mass production.Have after the product section flakiness good, complete flexible, mouthfeel is tender, boil not old characteristics for a long time, can be used for rinsing boil, culinary art processing such as barbecue, frying, also can be used for the processing of Other Meat series products, effectively improved the utilization rate and the added value of meat mincing.
Summary of the invention
The present invention is achieved through the following technical solutions:
1, raw material is selected and is handled: selects the animal meat mincing of fresh, no soft or hard bone, no foreign matter, fat-free, free from admixture and bulk extravasated blood, clean up, and control temperature below 10 ℃.
2, vacuum tumbling:, join and carry out tumbling in the vacuum tumbler with adding auxiliary materials such as albumen, salad oil, composite phosphate, flavoring in the raw meat.Vacuum-0.06--0.08Mpa, temperature is controlled at below 10 ℃, 40-60 minute tumbling time.
3, low-temperature salting: the meat after the tumbling was pickled 2 hours under 0-4 ℃ of cryogenic conditions.
4, stir: the meat after will pickling is poured mixer into, and meat binder and 2 times of water are mixed in the back adding mixer, with the raw meat mixing and stirring.
5, moulding is exerted pressure: become the meat trimming that stirs cylindric or regular shape such as bulk, and evenly apply meat weigh pressure more than 2 times more than 2 hours in environment below 10 ℃, make it typing.
6, quick-frozen: the meat after will finalizing the design is gone into below-30 ℃ in the freezer quick-frozen to central temperature-18 ℃, obtains cube meat and monoblock meat structure similar, can be used for further processing, as the cooking or processing.
The specific embodiment:
The specific embodiment of this invention is described below in conjunction with example.
Embodiment 1:
1, selects the pig meat mincing 10kg of fresh, no soft or hard bone, no foreign matter, fat-free, free from admixture and bulk extravasated blood, clean up, and control temperature below 10 ℃.
2, with adding albumen 0.3kg, salad oil 0.25kg, composite phosphate 0.08kg, flavoring 0.03kg in the raw meat, join and carry out tumbling in the vacuum tumbler.Vacuum-0.06-0.08Mpa, temperature is controlled at below 10 ℃, 40 minutes tumbling time.
3, the meat after the tumbling was pickled 2 hours under 0-4 ℃ of cryogenic conditions.
4, the meat after will pickling is poured mixer into, meat binder 0.1kg and water 0.2kg is mixed the back add in the mixer, with the raw meat mixing and stirring.
5, become the meat trimming that stirs cylindric or regular shape such as bulk, and in environment below 10 ℃, evenly apply meat and weigh pressure 2 hours more than 2 times, make it typing.
6, the meat after will finalizing the design is gone into below-30 ℃ in the freezer quick-frozen to central temperature-18 ℃, obtains cube meat and monoblock pork structure similar, can be with being for further processing, as the cooking or processing.
Embodiment 2:
1, selects the ox meat mincing 10kg of fresh, no soft or hard bone, no foreign matter, fat-free, free from admixture and bulk extravasated blood, clean up, and control temperature below 10 ℃.
2, with adding albumen 0.4kg, salad oil 0.2kg, composite phosphate 0.05kg, flavoring 0.05kg in the raw meat, join and carry out tumbling in the vacuum tumbler.Vacuum-0.06--0.08Mpa, temperature is controlled at below 10 ℃, 60 minutes tumbling time.
3, the meat after the tumbling was pickled 2 hours under 0-4 ℃ of cryogenic conditions.
4, the meat after will pickling is poured mixer into, meat binder 0.15kg and water 0.3kg is mixed the back add in the mixer, with the raw meat mixing and stirring.
5, become the meat trimming that stirs cylindric or regular shape such as bulk, and in environment below 10 ℃, evenly apply meat and weigh pressure 2 hours more than 2 times, make it typing.
6, the meat after will finalizing the design is gone into below-30 ℃ in the freezer quick-frozen to central temperature-18 ℃, obtains cube meat and monoblock beef structure similar, can be with being for further processing, as the cooking or processing.
Embodiment 3:
1, selects the rabbit meat mincing 10kg of fresh, no soft or hard bone, no foreign matter, fat-free, free from admixture and bulk extravasated blood, clean up, and control temperature below 10 ℃.
2, with adding albumen 0.35kg, salad oil 0.3kg, composite phosphate 0.1kg, flavoring 0.05kg in the raw meat, join and carry out tumbling in the vacuum tumbler.Vacuum-0.06--0.08Mpa, temperature is controlled at below 10 ℃, 60 minutes tumbling time.
3, the meat after the tumbling was pickled 2 hours under 0-4 ℃ of cryogenic conditions.
4, the meat after will pickling is poured mixer into, meat binder 0.15kg and water 0.3kg is mixed the back add in the mixer, with the raw meat mixing and stirring.
5, become the meat trimming that stirs cylindric or regular shape such as bulk, and in environment below 10 ℃, evenly apply meat and weigh pressure 2 hours more than 2 times, make it typing.
6, the meat after will finalizing the design is gone into below-30 ℃ in the freezer quick-frozen to central temperature-18 ℃, obtains cube meat and monoblock beef structure similar, can be with being for further processing, as the cooking or processing.
Result verification:
With this method make cube meat, color and luster is normal flesh pink, through with after the slicer section, the sliced meat flakiness is good, through the cooking or rinse and boil, sliced meat are finished not broken, have better elastic, the mouthfeel delicacy does not have any smell.
Claims (5)
1. the processing method of animal meat mincing, it is characterized in that: this processing method is to add auxiliary materials such as albumen, meat binder, composite phosphate, flavoring in the animal meat mincing, through processes such as vacuum tumbling, low-temperature salting, stirrings, the arrangement moulding, apply certain pressure, again through freezing formation and the similar structure of monoblock meat.
2. the processing method of a kind of animal meat mincing according to claim 1 is characterized in that: this processing method comprises following processing step:
(1) selects the animal meat mincing of fresh, no soft or hard bone, no foreign matter, fat-free, free from admixture and bulk extravasated blood, clean up.
(2) with adding auxiliary materials such as albumen, grease, composite phosphate, flavoring in the raw meat, join and carry out tumbling in the vacuum tumbler.Vacuum-0.06--0.08Mpa, temperature is controlled at below 10 ℃, 40-60 minute tumbling time.
(3) meat after the tumbling was pickled 2 hours under 0-4 ℃ of cryogenic conditions.
(4) stir: the meat after will pickling is poured mixer into, and meat binder and 2 times of water are mixed in the back adding mixer, with the raw meat mixing and stirring.
(5) moulding is exerted pressure: become the meat trimming that stirs cylindric or regular shape such as bulk, and evenly apply meat weigh pressure more than 2 times more than 2 hours in environment below 10 ℃, make it typing.
(6) quick-frozen: the meat after will finalizing the design is gone into below-30 ℃ in the freezer quick-frozen to central temperature-18 ℃.
3. the processing method of a kind of animal meat mincing according to claim 2 is characterized in that: the employed raw material of this processing method is the animal meat mincing, can be chicken, pork, beef, mutton, rabbit meat, also can be the animal flesh that other can be edible.
4. the processing method of a kind of animal meat mincing according to claim 2, it is characterized in that: this processing method is to have added auxiliary materials such as albumen, composite phosphate, grease, flavoring in the meat mincing raw material, its adding proportion is: albumen: 3-4%, grease: 2-3%, composite phosphate: 0.5-1%, flavoring: 0.3-0.5%.
5. the processing method of a kind of animal meat mincing according to claim 2 is characterized in that: the addition of meat binder is 1-1.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810166649A CN101720940A (en) | 2008-10-11 | 2008-10-11 | Method for processing animal minced meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810166649A CN101720940A (en) | 2008-10-11 | 2008-10-11 | Method for processing animal minced meat |
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| CN101720940A true CN101720940A (en) | 2010-06-09 |
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| CN200810166649A Pending CN101720940A (en) | 2008-10-11 | 2008-10-11 | Method for processing animal minced meat |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366108A (en) * | 2011-09-14 | 2012-03-07 | 天津市黑子食品有限公司 | Preparation method of roast rabbit |
| CN102697066A (en) * | 2012-05-30 | 2012-10-03 | 广东真美食品集团有限公司 | Processing method for dried livestock meat egg |
| CN102771802A (en) * | 2012-05-31 | 2012-11-14 | 苏州市好得睐美食食品有限责任公司 | Chicken extract beef fillet and preparation method thereof |
| CN103040016A (en) * | 2013-01-23 | 2013-04-17 | 张恒华 | Shredded roasted rabbit product and making method thereof |
| CN103141860A (en) * | 2012-10-31 | 2013-06-12 | 河南省淇县永达食业有限公司 | Black-bone chicken roll and preparation method thereof |
| CN107616429A (en) * | 2017-10-27 | 2018-01-23 | 云南农业大学 | A kind of Rose Essentielle beef granules and preparation method thereof |
-
2008
- 2008-10-11 CN CN200810166649A patent/CN101720940A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366108A (en) * | 2011-09-14 | 2012-03-07 | 天津市黑子食品有限公司 | Preparation method of roast rabbit |
| CN102697066A (en) * | 2012-05-30 | 2012-10-03 | 广东真美食品集团有限公司 | Processing method for dried livestock meat egg |
| CN102771802A (en) * | 2012-05-31 | 2012-11-14 | 苏州市好得睐美食食品有限责任公司 | Chicken extract beef fillet and preparation method thereof |
| CN103141860A (en) * | 2012-10-31 | 2013-06-12 | 河南省淇县永达食业有限公司 | Black-bone chicken roll and preparation method thereof |
| CN103040016A (en) * | 2013-01-23 | 2013-04-17 | 张恒华 | Shredded roasted rabbit product and making method thereof |
| CN107616429A (en) * | 2017-10-27 | 2018-01-23 | 云南农业大学 | A kind of Rose Essentielle beef granules and preparation method thereof |
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Open date: 20100609 |