CN101810344B - Method for processing brined portray meat product - Google Patents
Method for processing brined portray meat product Download PDFInfo
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- CN101810344B CN101810344B CN2009100093611A CN200910009361A CN101810344B CN 101810344 B CN101810344 B CN 101810344B CN 2009100093611 A CN2009100093611 A CN 2009100093611A CN 200910009361 A CN200910009361 A CN 200910009361A CN 101810344 B CN101810344 B CN 101810344B
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Abstract
The invention discloses a method for processing a brined portray meat product, which belongs to the technical field of meat product processing. The method comprises the processes of selection of portray meat, trimming, cleaning, ultrasonic and heating combined permeation, continuous microwave drying, vacuum packing, microwave and high-temperature combined sterilization, cooling and outer packing. The method is characterized in that the material liquid permeation time is shortened to 7 to 9 hours from the traditional over 18 hours by adopting the ultrasonic and heating combined permeation technology; the water activity of the portray meat is quickly reduced by adopting the continuous microwave drying technology, so the brined portray meat product has soft and good mouthfeel, and the retention period of the product is prolonged; the drying time is shortened to about 3 minutes from over 1 hour of the traditional hot air drying; and due to the adoption of the microwave and high-temperature combined sterilization technology, the high-temperature sterilization time of the product is shortened by 5 to 10 minutes, the quality of the product is improved by about 20 percent, and the product realizes commercial sterilization and can be stored for long term.
Description
Technical field
The present invention relates to meat product processing technology field, particularly relate to a kind of processing method of bittern birds meat products.
Background technology
The stew in soy sauce birds meat products is the traditional local flavor cooked product of China, and its preparation method is to mix up thick gravy earlier, then raw material is put into the meticulous boiling of thick gravy and is formed.Traditional bittern birds meat products all is family making or small workshop mode production, does not sterilize and packs.There is the manufacture craft disunity in it, and the stew in soy sauce time is long, and the water activity of product is big, can not long preservation etc. problem, cause most of bittern birds meat products not form industrialization, industrialization production, seriously restricting the development of this industry.
Summary of the invention
The objective of the invention is to overcome the shortcoming of traditional bittern birds meat products processing, a kind of new bittern birds meat products processing method is provided, have improve bittern be penetrated into speed in the birds meat products, fast reduce the poultry water activity, optimize the product mouthfeel, prolong shelf life of products, improve the quality of products, make product to meet the characteristics of national related food sanitary standard.
Technical problem to be solved by this invention is achieved through the following technical solutions:
A kind of processing method of bittern birds meat products comprises selecting of poultry, finishing, clean, ultrasonic wave with add the thermal bleed, the microwave continuous drying, vacuum-packed, microwave disinfection and high temperature bond sterilization, cooling, the external packing operation, it is characterized in that and to select, finishing, poultry after the cleaning is put into the ultrasonic wave bleed device that can heat, add the deployed spice that contains with 1: 1.5 ratio, white granulated sugar, salt, monosodium glutamate, soy sauce, the bittern feed liquid of ethyl maltol and chilli oil, intensification is boiled it, boiling 10min～15min, stop to heat the back and open ultrasonic unit, handle 20min～30min with ultrasonic wave, heating up then boils it, boiling 20min～25min stops to heat the back poultry and soaked in the bittern feed liquid 6 hours～8 hours; Behind the material bleed, take out the dry 2.5min～3.5min of microwave continuous drying device that puts into speed 2m/min～3.5m/min, make material moisture reduce by 10%～20%; The plastics retort pouch is put in stew in soy sauce and dry good poultry weighing, in vacuum packing machine, vacuumize packing then, the retort pouch of sealing is placed on earlier in the microwave continuous sterilizing unit, speed is controlled at 1.0m/min～2m/min, make the product temperature of material in the bag reach 85 ℃～95 ℃, realized being rapidly heated and the purpose of preliminary sterilization, and then a retort pouch of sealing is put into the cannery retort high temperature sterilization, sterilization temperature is 118 ℃～121 ℃, and sterilizing time is 10min～15min, makes product realize commercial sterilization, the energy long preservation, cooling then, external packing is product, and product should meet enterprise-quality standard and national food hygienic standard.
Ultrasonic wave with add the thermal bleed and in heatable ultrasonic wave bleed device, carry out; The microwave continuous drying is carried out in the microwave continuous drying device; Be vacuum-packed in the vacuum packing machine and carry out; Microwave disinfection and high temperature bond sterilization are carried out in microwave continuous sterilizing unit and cannery retort.
The present invention adopts ultrasonic wave and adds thermal bleed technology and microwave disinfection and high temperature bond sterilization technology processing bittern birds meat products, has following advantage:
(1) adopt ultrasonic wave and add thermal bleed technology, the speed when helping improving the bittern feed liquid and being penetrated into birds meat products, the feed liquid infiltration processing time is by foreshortening to 7h～9h more than traditional 18h.
(2) adopt the microwave continuous dry technology, the poultry water activity is reduced fast, make the bittern birds meat products have gentle real good taste, prolonged the shelf-life of product.The dry processing time is by foreshortening to about 3min more than traditional heated-air drying 1h.
(3) adopt microwave disinfection and high temperature bond sterilization technology, make the high temperature sterilization time of product shorten 5min～10min, product quality improves about 20%.
The specific embodiment
Embodiment
The processing of bittern birds meat products:
Select the poultry of no bad change, after finishing, cleaning, put into the ultrasonic wave bleed device that can heat, with example adding to contain the bittern feed liquid of 0.5% spice, 4.5% white granulated sugar, 5% salt, 0.1% monosodium glutamate, 1.2% soy sauce, 0.03% ethyl maltol and 0.1% chilli oil at 1: 1.5, be heated to 100 ℃, boiling 12min, stop to heat the back and open ultrasonic unit, handle 26min with ultrasonic wave, be heated to 100 ℃ then, boiling 20min stops to heat the back poultry and soaked 6.5 hours in the bittern feed liquid.Behind the material bleed, take out and put into power 6kw, dry 2.5min in the microwave continuous drying device of speed 2.5m/min makes material moisture reduce by 12%.Retort pouch is put in stew in soy sauce and dry good poultry weighing, vacuumizes packing then in vacuum packing machine.The retort pouch of sealing is placed on earlier in the microwave continuous sterilizing unit of power 6kw, and speed is controlled at about 1.5m/min, makes the product temperature of material in the bag reach about 90 ℃, and then puts into the cannery retort high temperature sterilization.Sterilization temperature is 120 ℃, and the time is 10min.Cooling, external packing are product then.Product should meet enterprise-quality standard and national food hygienic standard.
Claims (1)
1. the processing method of a bittern birds meat products, comprise selecting of poultry, finishing, clean, ultrasonic wave with add the thermal bleed, the microwave continuous drying, vacuum-packed, microwave disinfection and high temperature bond sterilization, cooling, the external packing operation, it is characterized in that and to select, finishing, poultry after the cleaning is put into the ultrasonic wave bleed device that can heat, add the deployed spice that contains with 1: 1.5 ratio, white granulated sugar, salt, monosodium glutamate, soy sauce, the bittern feed liquid of ethyl maltol and chilli oil, intensification is boiled it, boiling 10min～15min, stop to heat the back and open ultrasonic unit, handle 20min～30min with ultrasonic wave, heating up then boils it, boiling 20min～25min stops to heat the back poultry and soaked in the bittern feed liquid 6 hours～8 hours; Behind the material bleed, take out the dry 2.5min～3.5min of microwave continuous drying device that puts into speed 2m/min～3.5m/min, make material moisture reduce by 10%～20%; The plastics retort pouch is put in stew in soy sauce and dry good poultry weighing, in vacuum packing machine, vacuumize packing then, the retort pouch of sealing is placed on earlier in the microwave continuous sterilizing unit, speed is controlled at 1.0m/min～2m/min, make the product temperature of material in the bag reach 85 ℃～95 ℃, realized being rapidly heated and the purpose of preliminary sterilization, and then a retort pouch of sealing is put into the cannery retort high temperature sterilization, sterilization temperature is 118 ℃～121 ℃, and sterilizing time is 10min～15min, makes product realize commercial sterilization, the energy long preservation, cooling then, external packing is product, and product should meet enterprise-quality standard and national food hygienic standard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100093611A CN101810344B (en) | 2009-02-20 | 2009-02-20 | Method for processing brined portray meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100093611A CN101810344B (en) | 2009-02-20 | 2009-02-20 | Method for processing brined portray meat product |
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| Publication Number | Publication Date |
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| CN101810344A CN101810344A (en) | 2010-08-25 |
| CN101810344B true CN101810344B (en) | 2011-11-30 |
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| CN2009100093611A Active CN101810344B (en) | 2009-02-20 | 2009-02-20 | Method for processing brined portray meat product |
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| CN102919335A (en) * | 2012-03-22 | 2013-02-13 | 宁夏大学 | Microwave sterilization method for accumulation meat blocks having bones and large gap viscera material |
| ES2427419B2 (en) * | 2012-04-24 | 2014-03-18 | Aves Nobles Y Derivados, S.L. | Procedure for preserving chicken and / or turkey meat |
| CN103181583B (en) * | 2013-03-29 | 2014-09-10 | 巫溪县红池腊鲜食品有限公司 | Preparation method of stewed pork |
| CN104305466A (en) * | 2014-09-18 | 2015-01-28 | 浙江工商大学 | Sterilization method of instant shelled shrimps |
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| CN104783211A (en) * | 2015-05-08 | 2015-07-22 | 朱志洪 | Formula and preparation method of medicinal-diet duck |
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| CN106797996A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | A kind of method that low-frequency ultrasonic waves assisted with high-temperature high pressure combined sterilizing extends the pork braised in brown sauce shelf-life |
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| CN107373430A (en) * | 2017-08-16 | 2017-11-24 | 安徽省启示录餐饮管理有限公司 | One kind is without long-acting fresh and tender stew in soy sauce chicken claw of broken skin and preparation method thereof |
| CN107927599A (en) * | 2017-11-09 | 2018-04-20 | 汪亚玲 | A kind of preparation method of stew in soy sauce trotter |
| CN107981230A (en) * | 2017-12-11 | 2018-05-04 | 徐州汉戌堂食品有限公司 | A kind of production method of fast food donkey meat |
| CN108402408A (en) * | 2018-01-08 | 2018-08-17 | 华中农业大学 | A kind of method of the marinated decladding spiced egg of ultrasound |
| CN110101019A (en) * | 2019-06-17 | 2019-08-09 | 韩山师范学院 | A kind of processing method of Chaozhou marinated meat product |
| CN110720597A (en) * | 2019-11-19 | 2020-01-24 | 怀化市明友食品有限责任公司 | Storage method of sauced duck necks |
| CN111671055A (en) * | 2020-06-16 | 2020-09-18 | 江苏省农业科学院 | Processing method of chilled fresh poultry for improving meat quality and product |
| CN111955707A (en) * | 2020-07-14 | 2020-11-20 | 长沙理工大学 | Brine for marinated eggs and marinating method thereof |
| CN111838583A (en) * | 2020-07-20 | 2020-10-30 | 江苏省农业科学院 | Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment |
| CN112120202A (en) * | 2020-09-22 | 2020-12-25 | 广东雅道生物科技有限公司 | Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same |
| CN115137030A (en) * | 2022-03-03 | 2022-10-04 | 广州卓诚食品科技有限公司 | Aseptic packaging method and system for stew |
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| CN101810344A (en) | 2010-08-25 |
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Application publication date: 20100825 Assignee: Chaozhou Zhengyi Biological Technology Co., Ltd. Assignor: Guangdong Kanghui Group Co., Ltd. Contract record no.: 2015440000816 Denomination of invention: Method for processing brined portray meat product Granted publication date: 20111130 License type: Exclusive License Record date: 20151207 |
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Effective date of registration: 20170414 Address after: Bu Zhen An Feng Road 515638 in the middle Guangdong province Chaozhou city Chaoan District Patentee after: CHAOZHOU KANGHUIHONG FOOD INDUSTRIAL CO., LTD. Address before: The middle of the 515638 Guangdong province Chaoan Anbu an Feng Lu Patentee before: Guangdong Kanghui Group Co., Ltd. |