CN101940329A - Production process for recombined livestock and poultry meat product - Google Patents

Abstract

The invention provides a production process for a recombined livestock and poultry meat product and relates to processing technology for edible animal meat products. The production process comprises the following steps of: 1, cutting rabbit meat, namely selecting pure muscles; 2, mincing, namely adding ingredients, uniformly stirring the mixture and standing for 10 minutes; 3, mixing the ingredients and manufacturing, namely weighting all the ingredients, adding the ingredients into the minced meat, uniformly stirring the mixture, and salting the minced meat for 10 minutes at a low temperature; 4, dishing up, namely pouring the minced and mixed meat paste into a tray; 5, drying, namely putting the tray into a drying oven, and drying the meat until the meat is hardened and dried, wherein the temperature is controlled to 65 +/- 1 DEG C, and the time is controlled to between 5 and 6 hours; 6, testing samples, namely stopping drying if the water content is less than or equal to 14 percent; 7, baking, namely putting the tray into a far infrared oven and baking the meat for about 1 minute at the temperature of 220 DEG C; 8, pressing, namely pressing meat slices with a pressing machine when the meat is hot; 9, cooling; 10, cutting into pieces; and 11, packing. The production process has the advantages of solving the problem of easy waste because of small muscle blocks (slices) of small animals and filling up the blank of the field of the processing of rabbit meat products in China.

Description

Reorganization animal meat products production technology

Technical field:

The present invention relates to the edible animal technology for processing meat food, particularly toy otter rabbit meat product processing technology.

Background technology:

Meat is the nutraceutical that can not lack in people's daily life.Along with the raising of living standards of the people, from nutrition, health diet angle, people more and more pursue the food of high protein, low fat, low cholesterol.Particularly rabbit meat has very high nutritive value, contains high protein, high phospholipid, homoamino acid, and the advantage of " three Senior Three are low " such as low fat, hypolipemia, low cholesterols also contains multivitamin and inorganic salts.Especially amino acid content is very high, and is often edible, can guarantee that health has comprehensive nutrition supply, and the unharmful substance deposition.Be called green functional food such as " health care meat ", " beauty treatment meat ", " intelligence development meat " by western developed country, become the first-selected meat product of developed country.

At present, meat products processing industry under project, rabbit meat processing also is in smoke fire and burns the stage, and popular rabbit meat product on the domestic market adopts traditional rough machining methods such as smoked, roasting more, as the poor rabbit on the our province market, roasting rabbit, processing technology is simple, and product category is single, and the shelf-life is short, the market radianting capacity is poor, and realm of sale is restricted.Along with the raising of people's living standard, also more and more higher to the quality requirements of meat products processing, traditional rough-wrought product such as smoked, roasting, more and more incompatibility consumers in general's demand.Therefore produce and have long shelf-life, color is various, and the otter rabbit meat product that mouthfeel effect is good meets consumer psychology and demand that consumers in general pursue just.

Chinese patent application numbers 200510045033.9 discloses " jerky and preparation method ", and it adds the technology process and is: the processing technology of dried pork slice:

Major ingredient: 100 parts of porks

Flavoring: soy sauce 2-6 part, ginger juice 0.5-1.5 part, yellow rice wine, cooking wine or liquor 0.5-1 part, monosodium glutamate 0.1-0.3 part, potpourri 0.1-0.3 part, salt 3-5 part, natrium nitrosum 0.01-0.05 part.

Fuel: milk powder 10-15 part, sugared 7-10 part, bone meal 8-12 part.

Preparation method and step:

1, with frozen meat after thawing under 5 ℃, be cut into the sliced meat that thickness is 2-4mm;

2, prolong 1-2 times that makes the sliced meat area extend to original area through bundle;

3, sliced meat are put into flavoring, soaked 2-6 hour under the room temperature; Sliced meat are taken out the stand sieve;

4, add water and fuel and make it to mix thoroughly with sliced meat, soaked 1-2 hour, sliced meat are taken out the stand sieve, amount of water does not drip when sieving sliced meat with the stand, the flow liquid body is advisable;

5, the sliced meat baking under 65-75 ℃ that will spread out after sieving was stirred once in 1 hour, toasted 3-4 hour down at 85-100 ℃ then, toasted 1-2 minute under 120-200 ℃ again;

6, take out placement at normal temperatures, cooling back packing.

This invention has solved the problem that the dried pork slice productive rate is low, nutritional labeling is comparatively single, adding ingredient can not firmly attach on the sliced meat surface effectively.Traditional jerky removes the nutritional labeling of meat own, is immersed in outside the micro-flavoring of with the jerky adhering on surface in the jerky, does not generally have other compositions again.Nutritional labeling is comparatively single, and taste is dull.And when adding other nutritional labelings, usually can not be unified into an integral body again because of additive and sliced meat, because of the smooth surface of meat comes off.And adopt the meat of jerky of this invention preparation red tender, and the milk powder bone meal of surface attachment and sugared light yellow complexion, shinny, tack-free, because sugar moieties has immersed in the meat, after drying, sugar and milk powder are fixed on bone meal meat surface extremely securely, do not come off.Protein and calcium content have improved greatly, and the jerky fragrance of barbecue and the delicious U.S. of milk are good to eat.

The narration jerky has comprised rabbit meat in this document, but only lists dried beef, dried pork slice, three kinds of embodiment of calcium milk jerky, does not have rabbit meat embodiment.In fact rabbit meat can't carry out this processes according to ox, this type of large animal meat of pig, because rabbit is a toy, cube meat is little, can't be cut into the sliced meat of thickness 2-4mm, and 1-2 times of area again extends.

The otter rabbit is a toy, and the rabbit meat that cuts down is more scrappy, can not disposal molding, improve otter rabbit meat utilization rate, and rabbit meat that certainly will will be scrappy rubs and reconfigure moulding, with raising otter rabbit meat utilization rate.

Secondly, pork is attached to the sliced meat surface with additives such as condiments in manufacturing process, part takes impregnation method to enter in the human body, because of batching loss in process of production, make batching have the discount situation, the product nutritional labeling that actual production is come out is different with theoretical calculated data, and is poorer than what expect.

Summary of the invention:

The objective of the invention is to overcome above-mentioned defective, a kind of reorganization animal meat products production technology is provided.

The solution of the present invention is: production technology is:

1, rabbit meat is cut apart: select anosis epidemic disease for use, do not have injury, the fresh rabbit meat of breed phase more than three months, clean up, remove broken bone, fat and muscle tendon, choose pure muscle;

2, rub: rabbit meat is poured in the meat grinder, and aperture 3～4mm twist and get final product for 1 time, and adding is prepared burden, and mixes thoroughly, leaves standstill 10 minutes;

3, batching and making

In the per kilogram fresh meat, get batching: salt 15 ± 3 grams, soy sauce 50 ± 5 grams, white sugar 150 ± 15 grams, egg 30 ± 3 grams, white pepper powder 2 ± 0.3 grams, liquor 2 ± 0.3 grams, monosodium glutamate 5 ± 0.5 grams, five-spice powder 2 ± 0.3 grams, soybean protein 30 ± 3 grams, sesame 10 ± 0.5 grams, sesame oil 40 ± 4 grams;

Carry out down at 20 ± 2 degree, take by weighing in each batching adding meat mincing in strict accordance with prescription, mix thoroughly to be placed on and pickled 10 minutes between pickling, the room temperature of pickling the workshop should be controlled at 2～4 ℃, prevents that semifinished or finished goods is putrid and deteriorated in the curing process;

4, push-plate: rub the meat gruel of preparing burden, pour pallet into, according to the needs of production product variety specification, spread out into the uniform thin layer of thickness, local flavor rabbit jerky THICKNESS CONTROL within 0.15～0.2 centimetre, local flavor rabbit sliced meat THICKNESS CONTROL is at 0.2～0.3 centimetre of thickness etc.;

5, oven dry: pallet is placed in the baking oven, and temperature should be controlled at 65 ± 1 ℃, dries by the fire the meat exsiccation of hardening, and the time is 5～6 hours;

6, test check: measure the moisture that dries by the fire the back product with moisture teller,, then stop oven dry, be higher than 14%, then continue oven dry as moisture as moisture≤14%, qualified until product moisture content;

7, baking: pallet was put in 220 ℃ of far-infrared ovens baking about 1 minute, shrink fuel-displacedly to sliced meat, till color and luster is reddish brown, require to be yield 50%, moisture less than 10%;

8, flatten: with press sliced meat are flattened while hot;

9, cooling: the product after the baking cools off in low temperature drying, cleaning, draughty environment, requires relative air humidity below 65%;

10, stripping and slicing:, sliced meat are cut into a certain size fritter according to product specification;

11, packing: cooled product is packed in low temperature drying, cleaning, draughty environment, requires relative air humidity below 65%.

The invention has the advantages that: solved the problem of toy because of muscle masses (sheet) shape Xiao Yi waste, additives such as its seasoning matter form organic whole with rabbit meat directly and in the rabbit meat of going into to rub, and directly enter baking box, and nutritional labeling is difficult for running off.So reorganization otter rabbit butcher's shop is done and is better than dried pork slice does on the ratio that unit nutrition keeps.Reach free from extraneous odour on the product sensory of producing, do not have focal spot, do not have mildew, do not have foreign matter, have distinctive flavour of jerky and color and luster, kept the original nutritive peculiarity of otter rabbit meat, the innovative product local flavor improves the quality of products, and the shelf-life reached more than 6 months at normal temperatures.Filled up the blank of domestic rabbit meat product manufacture field.

The specific embodiment:

The technological process and the use equipment at otter rabbit of the present invention butcher's shop, require as follows:

1, informal voucher rabbit health quarantine: require to meet GB2707-2005

2, freezing process:

1. equipment: low-temperature cold store

2. require: informal voucher rabbit central temperature-18 ℃

3, the operation of thawing:

1. technology: flowing water thaws

2. require: water meets GB 5729-2006, thaw do not have ice crystal to the center till

3. equipment: digester

4, segmentation process:

1. technology: manual cutting apart

2. require: 20 ℃ of temperature (± 1 ℃) in the workshop

5, finishing process:

1. technology: hand finish

2. require: reject broken bone, muscle, film, 20 ℃ of temperature (± 1 ℃) in the workshop

6, Minced Steak operation:

1. equipment: meat grinder;

2. require: meat grinder aperture 3mm, 20 ℃ of temperature (± 1 ℃) in the workshop

7, burden process:

1. technology: manual batching

2. require: 20 ℃ of temperature (± 1 ℃) in the workshop

8, shop dish operation:

1. technology: manual shop dish

2. require: meat gruel thickness 2-3mm

9, baking operation

1. equipment: drying box

2. technology: electric heating constant temperature circulating air drying

3. key parameter: 65 ℃ of constant temperature, to moisture≤16%

10, baking operation:

1. equipment: far-infrared oven

2. technology: far infrared baking

3. key parameter: 220 ℃ of constant temperature, 2 minutes time

11, slicing process:

1. technology: manual section

2. require: clean environment, disinfection before producing

12, high-temperature sterilization, inner packing operation:

1. equipment: multifunction packaging machine

2. packaging material: polyethylene plastic bag

3. require: seal tight

4. key parameter: 220 ℃ of constant temperature, 2 minutes time

13, the operation of weighing:

1. equipment: electronic platform scale

2. require: weighting error ± 5%

14, external packing operation:

1. equipment: multifunction packaging machine

2. packaging material: polyethylene plastic bag

3. require: seal tight

15, vanning operation: manual vanning

16, warehouse-in storage procedure:

1. the greenhouse is deposited

2. require: protection against rodents, insect protected, waterproof.

Claims (1)

1. reorganization animal meat products production technology, it is characterized in that: production technology is:

(1) rabbit meat is cut apart: select anosis epidemic disease for use, do not have injury, the fresh rabbit meat of breed phase more than three months, clean up, remove broken bone, fat and muscle tendon, choose pure muscle;

(2) rub: rabbit meat is poured in the meat grinder, and aperture 3～4mm twist and get final product for 1 time, and adding is prepared burden, and mixes thoroughly, leaves standstill 10 minutes;

(3) batching and making

In the per kilogram fresh meat, get batching: salt 15 ± 3 grams, soy sauce 50 ± 5 grams, white sugar 150 ± 15 grams, egg 30 ± 3 grams, white pepper powder 2 ± 0.3 grams, liquor 2 ± 0.3 grams, monosodium glutamate 5 ± 0.5 grams, five-spice powder 2 ± 0.3 grams, soybean protein 30 ± 3 grams, sesame 10 ± 0.5 grams, sesame oil 40 ± 4 grams;

Carry out down at 20 ± 2 degree, take by weighing in each batching adding meat mincing in strict accordance with prescription, mix thoroughly to be placed on and pickled 10 minutes between pickling, the room temperature of pickling the workshop should be controlled at 2～4 ℃, prevents that semifinished or finished goods is putrid and deteriorated in the curing process;

(4) push-plate: rub the meat gruel of preparing burden, pour pallet into, according to the needs of production product variety specification, spread out into the uniform thin layer of thickness, local flavor rabbit jerky THICKNESS CONTROL within 0.15～0.2 centimetre, local flavor rabbit sliced meat THICKNESS CONTROL is at 0.2～0.3 centimetre of thickness etc.;

(5) oven dry: pallet is placed in the baking oven, and temperature should be controlled at 65 ± 1 ℃, dries by the fire the meat exsiccation of hardening, and the time is 5～6 hours;

(6) test check: measure the moisture that dries by the fire the back product with moisture teller,, then stop oven dry, be higher than 14%, then continue oven dry as moisture as moisture≤14%, qualified until product moisture content;

(7) baking: pallet was put in 220 ℃ of far-infrared ovens baking about 1 minute, shrink fuel-displacedly to sliced meat, till color and luster is reddish brown, require to be yield 50%, moisture less than 10%;

(8) flatten: with press sliced meat are flattened while hot;

(9) cooling: the product after the baking cools off in low temperature drying, cleaning, draughty environment, requires relative air humidity below 65%;

(10) stripping and slicing:, sliced meat are cut into a certain size fritter according to product specification;

(11) packing: cooled product is packed in low temperature drying, cleaning, draughty environment, requires relative air humidity below 65%.