CN101999681A - High-quality and low-cost meat product and industrial production method thereof - Google Patents
High-quality and low-cost meat product and industrial production method thereof Download PDFInfo
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Abstract
The invention discloses a high-quality and low-cost meat product and an industrial production method thereof. The production method comprises the steps of raw material meat preparation, pickling, stirring, vacuum stirring, filling/feeding into a die, sterilization, roasting or fumigation and the like. The pickling step comprises the following specific steps of: mixing the treated raw material meat, white granulated sugar, monascus color, a sweet inhibitor, common salt, monosodium glutamate and water and pickling for 50-55h; and the vacuum stirring step comprises the specific steps of stirring under the condition that the vacuum degree is 30-45kPa for 20s and capping, vacuumizing and vacuum stirring for 30-60s. In the meat product, a natural color of the monascus color is added as a color former, high-content white granulated sugar is added as a preservative and the sweet inhibitor is added to reduce the sweetness of the product. The meat product has the characteristics of no nitrite, unique flavor, favorable mouthfeeling and high safety and is suitable for the masses to eat.
Description
Technical field
The present invention relates to field of food, more precisely relate to a kind of suitability for industrialized production technology of high-quality low-cost meat products.
Background technology
Meat products since tender delicious, color and luster is ruddy and the long shelf-life, in people's daily life in occupation of very important status.At present, the meat products of China has traditional properties meat products and Western-style meat products two big classes, and is various in style, and the former has had the history in more than 3000 year, and the latter is imported the history that China also has more than 150 year into, and meat industry shows a rising trend, total output accounts for 1/4 of the whole world, occupies first place in the world.
Color and luster that meat products is good and long shelf-life are had benefited from the additive natrium nitrosum in the meat products, and natrium nitrosum can combine with the myoglobins in the meat and form nitrosomyoglobin, makes meat products manifest bright-coloured redness.In addition, natrium nitrosum also can generate a kind of compound with bacterioprotein, produces the process of ATP by the degraded of blocking-up acetone, thereby suppresses the growth and breeding of clostridium botulinum and staphylococcus aureus, plays the corrosion-resistant purpose.But natrium nitrosum is a kind of strong oxidizer, enter in the organism after, can make that low Ferri-hemoglobin is oxidized to ferrihemoglobin in the blood, lose the function of fortune oxygen, cause histanoxia, intoxicating phenomenon appears, the dosage of 0.3～0.5g just can make the people poison.And nitrite can also be had an effect with secondary amine groups under hot conditions, forms nitrosamine, and nitrosamine makes it easier variation attached on the DNA, thereby increases the cancer incidence.China's " food additives use sanitary standard " regulation, the maximum use amount of nitrite is 0.15mg/kg and 0.5mg/kg in the meat products, and residual quantity must not surpass 0.030mg/kg, and the pickling brine ham must not surpass 0.079mg/kg.But the product that still has many illegal businessmans has the remnant nitrite phenomenon that exceeds standard, so safety problem also more and more is subjected to people's attention in recent years.
All seeking a kind of material desirable, that can substitute nitrite fully in recent years both at home and abroad, but also can only be that nitrite and the collocation of other additives are used at present, the hemoglobin and the nitrite effect of extracting such as the pig blood that utilizes pig slaughtering generate nitrosohaemoglobin as colour former, though realized low nitratedly, can not accomplish not use fully.And nitrite is long-term low dose of edible, and human body is also had potential toxic action.
Summary of the invention
The objective of the invention is to the shortcoming that exists at prior art, a kind of suitability for industrialized production technology of high-quality low-cost meat products is provided, its finished product color and luster is ruddy, long shelf-life, no nitrite add, safe, with low cost.
The high-quality low-cost meat products core of the present invention is to keep as much as possible the original color, smell, taste and shape of meat products and under situation about suitably reducing production costs, and the addition of nitrite is reduced to 0.With the high monascorubin performance color-protecting function of security performance, substitute the antisepsis of nitrite by the use amount of suitable increase white granulated sugar, and suppress the sweet taste of crossing of white granulated sugar generation with sweet taste inhibitor.Because the great adjustment of batching will cause the great change of the mouthfeel characteristic, sweet taste characteristic, antagonistic property of meat products etc., so the present invention has carried out brand-new design to the prescription of meat products.
Purpose of the present invention is achieved through the following technical solutions:
A kind of production method of high-quality low-cost meat products comprises the following steps:
(1) raw meat preparation: raw meat is cut into wide cutlet of 3～5cm or 1-2cm
3Fourth; Described raw meat is pork, beef, chicken and/or rabbit meat; If described fat meat is pig fat meat, pig fat meat is with 35 ± 5 ℃ warm water flush away oil slick;
(2) pickle: the raw meat of step (1) gained is pickled 50-55h with mixing of white granulated sugar, monascorubin, sweet taste inhibitor, salt, monosodium glutamate and water;
(3) stir: filler, spices or liquor are dropped into to cut to mix to cut in the pot successively mix, cut and mix the meat that adding is pickled after 2～3 minutes; Described filler is cornstarch, modified corn starch, carragheen, konjac glucomannan, soybean protein isolate and/or wheat gluten; Described batching is spices, liquor and/or yellow rice wine; Described spices is green onion, ginger, garlic, Chinese prickly ash, pepper, anise, cloves and/or Chinese cassia tree;
(4) vacuum stirring: in vacuum is to stir 20s under 30kPa～45kPa condition, adds a cover to vacuumize again and stirs 30～60s;
(5) can/go into mould: for the sausage based article, with the long ligation of 12～15cm, tying is solid, evenly punches with pin, uses 30 ± 1 ℃ of no warm water rinsings then, removes the sump oil on surface; For the pork luncheon meat based article, according to specification, mechanical tinning;
(6) sterilization, baking or sootiness: for the sausage based article, take hot bactericidal assay, being cooled to jar central temperature after the sterilization is below 40 ℃, dry casing; For air-dry quasi-tradition meat products, in 50～60 ℃ of bakings, sootiness or more than the airing 24h; Take the hydraulic pressure bactericidal assay for pork luncheon meat, enter at 60～70 ℃, pressurization is warmed up to 110～120 ℃ then, and constant temperature keeps 30min, and take out back-pressure cooling back;
The weight of described meat products raw material consists of: raw meat 60～80%, filler 2～8%, white granulated sugar 10～25%, sweet taste inhibitor 0.01%～0.02%, salt 1.8～2.5%, monosodium glutamate 0.1～0.15%, water 5%～8%, batching 0.2～1.0%; Monascorubin 0.16%.
For further realizing the object of the invention, when being pork as if described raw meat, the weight ratio of lean pork and pig fat meat is 7: 3～8: 2.
Described sweet taste inhibitor is 2-(4-methoxyl group phenoxy group) sodium propionate, 3-(4-methoxyl group phenoxy group) sodium propionate, triterpene glucoside and/or gymnemic acid; The sweet taste inhibitor water evenly disperses to add, and amount of water is 40～50 times of sweet taste inhibitor quality.
The described temperature of mixing of cutting is controlled at below 10 ℃ by bits on the rocks.
The temperature of described sootiness or baking is controlled at 50～60 degree, and thermizing temperature is controlled at 100～125 ℃.
A kind of high-quality low-cost meat products is characterized in that by method for preparing.
Raw meat used in the present invention is the kind through the qualified meat products of quarantine.
Filler used in the present invention, wherein, konjaku powder is dissolved in cold water earlier, is made into 2.5% solution, is heated with stirring to 60～70 ℃ again in jacketed pan, swelling occurs and promptly gets konjac glucomannan.
Monascorubin used in the present invention is a kind of natural colouring matter by monascus fermentation gained, can be the tunning of crimson aspergillus, monascus purpureus, left rattan rubine aspergillus, its form be liquid or powder pastel, and fusing point is 60 ℃, heat-resisting, fast light, effective to protein staining.
Sweet taste inhibitor used in the present invention can be 2-(4-methoxyl group phenoxy group) sodium propionate, 3-(4-methoxyl group phenoxy group) sodium propionate, triterpene glucoside, gymnemic acid etc., and these sweet taste inhibitors can one or more above compound uses.Wherein, triterpene glucoside is to extract and get according to Chinese patent CN200510101321.1 " triterpene glucoside natural sweet taste inhibitor and extracting method and application ", is white or buff powder, and the triterpene glucoside content of its anti-sugared-workload is more than 95%.The sweet taste inhibitor water evenly disperses, and amount of water is 40～50 times of sweet taste inhibitor quality, then directly is mixed in the product batching.
At present the production stage of tradition and Western-style meat products mostly be raw meat handle, pickle, cut mix, steps such as can, sterilization, cooling, insulation check.Will add a certain amount of natrium nitrosum in the curing process, natrium nitrosum makes meat products have good color and luster, has also brought into play good anti-corrosion function simultaneously, makes shelf-life of different meat products that prolongation in various degree be arranged.In order to produce the high-quality low-cost meat products of no nitre, the present invention replaces nitrite with monascorubin and joins in the meat products.The monascorubin of microbial fermentation gained adds in the meat products, has good dyeability and fast light hear resistance, also can in various degree inhibitory action be arranged to staphylococcus aureus, clostridium botulinum simultaneously, has certain preservative efficacy.The monascorubin reparation technology is simple, cost is low, output is big in the unit interval, can effectively save cost.In order to reach good antiseptic effect, increased the consumption of white granulated sugar among the present invention, higher sugared content also can make osmotic pressure make microorganism because of hyperosmosis dehydration death, thus the antisepsis of playing.Increase in order to reduce the sugariness of having added the more amount white granulated sugar and having caused, be added into sweet taste inhibitor, be reduced to the sweet taste of meat products within consumer's tolerance interval effectively and the sweet taste of existing meat products is consistent.
In order to prolong the shelf-life of meat products, meat products generally has housing material, and packaging material should be the seal excellent material, and stores at shady and cool lucifuge place.
With respect to prior art, the present invention has following advantage and beneficial effect:
The high-quality low-cost meat products that the inventive method is produced has following characteristic:
1, inapplicable natrium nitrosum.The addition of natrium nitrosum is 0, makes the security of meat products be able to effective raising.
2, the cerise and the antiseptic effect that keep existing meat products.Although do not use natrium nitrosum, the present invention uses the plain cerise that produces of red colouring agent for food, also used as a Chinese medicine, uses white granulated sugar to produce antisepsis, has guaranteed the original color, smell and taste of meat products.
3, sugariness is suitable, suppresses increasing of sweet taste with sweet taste inhibitor, makes the prepared meat products of the present invention suitable with existing meat products sugariness, and unique flavor.The white granulated sugar amount that the present invention uses is about 10 times of existing meat products interpolation level.
4, cost degradation.The present invention uses the white granulated sugar of high level to substitute part meat, has saved the production cost of this part material.
The specific embodiment
The invention will be further described below in conjunction with embodiment, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1: ham sausage pork luncheon meat
Get freezing pork 80kg, it is about 4: 6 that the back lean to fat ratio is cut apart in arrangement, is cut into the wide cutlet of 3～5cm; With the white granulated sugar of 15kg, the monascorubin pressed powder of the salt of 1.8kg and 0.16kg adds water 5kg, is made into pickling liquid pork is pickled 55h, Minced Steak.Add starch 7kg, 2-(4-methoxyl group phenoxy group) sodium propionate sweet taste inhibitor 0.02kg, white pepper powder 0.2kg, corn flour 0.04kg and monosodium glutamate 0.1kg and cut and add the meat of pickling after mixing 2 minutes cutting to mix in the pot, adding 1kg ice is considered to be worth doing, cuts to mix evenly to get final product.Vacuum outgas 3～4min, mechanical tinning, tank body is the aluminum metal can, racking room relative humidity remains on 60%, vacuum seal under the 400mmHg, every jar of net weight 350g, 121 ℃ of high temperature sterilization 30s, treat that a jar central temperature is cooled to 40 ℃ and can cases, air drying is stored, and makes ham sausage pork luncheon meat.Do not add natrium nitrosum, composite phosphate and potassium sorbate etc. in this pork luncheon meat production of articles auxiliary material.
Storage at normal temperature carries out sense organ, physics and chemistry and microbiological indicator check to pork luncheon meat after one week, and the result is as follows:
The organoleptic indicator: color is pink, give off a strong fragrance, delicious flavour, salty comfortable in, shape such as full meat, tangent plane is level and smooth;
Physical and chemical index: chloride assay＜2%, natrium nitrosum 0, arsenic (mg/kg)＜0.5, mercury (mg/kg)＜0.1, copper (mg/kg)＜4.(salt (chloride) is measured: nitrate titration GB/T5009.5; Nitrite is measured: hydrochloric acid is ethylenediamine colorimetric method GB/T5009.33 how; Arsenic, mercury, copper are by AFS DETERMINATION.)
Microbiological indicator: total number of bacteria //g,＜100, coliform// 100g,＜40, pathogenic bacteria must not detect, and the phenomenon that no fat, leakage and microbial reproduction pollute exists.(total plate count is measured: GB/T4789.2-2003, coliform is measured: GB/T4789.2-2003)
Embodiment 2: chicken ham sausage pork luncheon meat
Get chicken 50kg, freezing pork 30kg (lean to fat ratio is 3: 7) is cut into the wide cutlet of 3～5cm.With the white granulated sugar of 10kg, the monascorubin pressed powder of the salt of 1.7kg and 0.15kg adds water 5kg and is made into pickling liquid, pork is pickled 50h, Minced Steak.Add starch 9kg, triterpene glucoside sweet taste inhibitor 0.018kg, white pepper powder 0.25kg, corn flour 0.10kg and monosodium glutamate 0.1kg and cut and mix cutting to mix in the pot.Vacuum outgas 3min, mechanical tinning, tank body is the aluminum metal can, racking room relative humidity remains on 60%, vacuum seal under the 400mmHg, every jar of net weight 350g, 121 ℃ of high temperature sterilization 25s, treat that jar central temperature is 39 ℃ and can cases, air drying is stored, and makes chicken ham sausage pork luncheon meat.Do not add natrium nitrosum, composite phosphate and potassium sorbate etc. in this pork luncheon meat production of articles auxiliary material.The method of inspection is with embodiment 1, and assay is substantially with embodiment 1.
Embodiment 3: beef bacon
10kg ox flank is thawed.Be made into the water mixing of the monascorubin pressed powder of 3-(the 4-methoxyl group phenoxy group) sodium propionate of the monosodium glutamate of the carragheen of the white granulated sugar of the salt of 0.25kg, 1.2kg, 0.0.03kg, 0.02kg, 0.002kg and 0.016kg and 2kg and pickle solution, pickling solution is injected in the ox flank under the 0.4MPa pressure condition, under 0～4 ℃ of condition, batch (-type) tumbling 30min, leave standstill 30min, total time is 5h.Plastic sheeting is laid in the mould, then that cube meat is smooth sign indicating number is in mould, and guaranteeing does not have the space between the cube meat, pricks the hole exhaust, dry 20min in 65 ± 1 ℃ of Fumigators, 85 ℃ ± 1 boiling, central temperature are 75 ± 1 ℃ of right sides, after cooling at 65 ± 1 ℃ of sootiness 30min, under 0～4 ℃ of condition, cool off, according to 300 ± 5g packing of weighing,, make beef bacon as the freezer storage.Do not add natrium nitrosum, composite phosphate and potassium sorbate etc. in this beef bacon production of articles auxiliary material.
Storage at normal temperature carries out sense organ, physics and chemistry and microbiological indicator check to beef bacon after one week, and the result is as follows:
The organoleptic indicator: muscle is the nature pink, and fat is creamy white; Quality is tight, and is flexible, and section property is good; Meat is tender, salty comfortable in, the sootiness taste is mellow.
Physical and chemical index: chloride assay＜2%, natrium nitrosum 0, mercury (mg/kg)＜0.1, copper (mg/kg)＜4.(salt is measured: nitrate titration GB/T5009.5; Nitrite is measured: hydrochloric acid is ethylenediamine colorimetric method GB/T5009.33 how; Arsenic, mercury, copper are by AFS DETERMINATION.)
Microbiological indicator: total number of bacteria //g,＜30000, coliform// 100g,＜40, pathogenic bacteria must not detect, and the phenomenon that no fat, leakage and microbial reproduction pollute exists.(total plate count is measured: GB/T4789.2-2003, coliform is measured: GB/T4789.2-2003)
Embodiment 4: rabbit sausage
Rabbit meat 8kg, pig fat meat 2kg, fat meat is cut into 1cm
3About fourth, rabbit meat is cut into 0.5cm
3About fourth.With salt 0.25kg, white granulated sugar 0.8kg, the gymnemic acid of monosodium glutamate 0.01kg, monascorubin pressed powder 0.016kg and 0.002kg is mixed with pickles solution, and the meat cubelets that cut are pickled 40h.The good meat cubelets that salt down take out to drain puts into agitated kettle, adds cornstarch 0.7kg, 13 fragrant 0.05kg, and ginger 0.07kg and beta-schardinger dextrin-0.005kg stir.Pour in the clean hog intestine, the casing appearance is cleaned in the length ligation of the 12em left and right sides, dries by the fire 40min under 60 ± 1 ℃ of conditions, and the back is at 85 ± 1 ℃ of boiling 40min.Drain the casing surface moisture, be cooled to about 35 ℃ and get product, normal temperature is stored down, makes rabbit sausage.Do not add natrium nitrosum, composite phosphate and potassium sorbate etc. in this rabbit sausage production of articles auxiliary material.
Storage at normal temperature carries out sense organ, physics and chemistry and microbiological indicator check to beef bacon after one week, and the result is as follows:
The organoleptic indicator: color and luster is evenly ruddy, delicate mouthfeel, salty comfortable in, tangent plane is smooth, tissue tight is flexible.
Physical and chemical index: protein content 20%, fat content 30%, chloride assay＜2%, natrium nitrosum 0, mercury (mg/kg)＜0.1, copper (mg/kg)＜4.(protein determination: Kjeldahl GB/T 5009.5-1985; Fat test: soxhlet extraction GB/T5009.6; Salt is measured: nitrate titration GB/T5009.5; Nitrite is measured: hydrochloric acid is ethylenediamine colorimetric method GB/T5009.33 how; Arsenic, mercury, copper are by AFS DETERMINATION.)
Microbiological indicator: total number of bacteria //g,＜100, coliform// 100g,＜40, pathogenic bacteria must not detect, and the phenomenon that no fat, leakage and microbial reproduction pollute exists.(total plate count is measured: GB/T4789.2-2003, coliform is measured: GB/T4789.2-2003)
Claims (6)
1. the production method of a high-quality low-cost meat products is characterized in that comprising the following steps:
(1) raw meat preparation: raw meat is cut into wide cutlet of 3～5cm or 1-2cm
3Fourth; Described raw meat is pork, beef, chicken and/or rabbit meat; If described fat meat is pig fat meat, pig fat meat is with 35 ± 5 ℃ warm water flush away oil slick;
(2) pickle: the raw meat of step (1) gained is pickled 50-55h with mixing of white granulated sugar, monascorubin, sweet taste inhibitor, salt, monosodium glutamate and water;
(3) stir: filler, spices or liquor are dropped into to cut to mix to cut in the pot successively mix, cut and mix the meat that adding is pickled after 2～3 minutes; Described filler is cornstarch, modified corn starch, carragheen, konjac glucomannan, soybean protein isolate and/or wheat gluten; Described batching is spices, liquor and/or yellow rice wine; Described spices is green onion, ginger, garlic, Chinese prickly ash, pepper, anise, cloves and/or Chinese cassia tree;
(4) vacuum stirring: in vacuum is to stir 20s under 30kPa～45kPa condition, adds a cover to vacuumize again and stirs 30～60s;
(5) can/go into mould: for the sausage based article, with the long ligation of 12～15cm, tying is solid, evenly punches with pin, uses 30 ± 1 ℃ of no warm water rinsings then, removes the sump oil on surface; For the pork luncheon meat based article, according to specification, mechanical tinning;
(6) sterilization, baking or sootiness: for the sausage based article, take hot bactericidal assay, being cooled to jar central temperature after the sterilization is below 40 ℃, dry casing; For air-dry quasi-tradition meat products, in 50～60 ℃ of bakings, sootiness or more than the airing 24h; Take the hydraulic pressure bactericidal assay for pork luncheon meat, enter at 60～70 ℃, pressurization is warmed up to 110～120 ℃ then, and constant temperature keeps 30min, and take out back-pressure cooling back;
The weight of described meat products raw material consists of: raw meat 60～80%, filler 2～8%, white granulated sugar 10～25%, sweet taste inhibitor 0.01%～0.02%, salt 1.8～2.5%, monosodium glutamate 0.1～0.15%, water 5%～8%, batching 0.2～1.0%; Monascorubin 0.16%.
2. according to the production method of claims 1 described high-quality low-cost meat products, it is characterized in that: when being pork as if described raw meat, the weight ratio of lean meat and pig fat meat is 7: 3～8: 2.
3. according to the production method of claims 1 described high-quality low-cost meat products, it is characterized in that: described sweet taste inhibitor is 2-(4-methoxyl group phenoxy group) sodium propionate, 3-(4-methoxyl group phenoxy group) sodium propionate, triterpene glucoside and/or gymnemic acid; The sweet taste inhibitor water evenly disperses to add, and amount of water is 40～50 times of sweet taste inhibitor quality.
4. according to the production method of claims 1 described high-quality low-cost meat products, it is characterized in that: the described temperature of mixing of cutting is controlled at below 10 ℃ by bits on the rocks.
5. according to the production method of claims 1 described high-quality low-cost meat products, it is characterized in that: the temperature of described sootiness or baking is controlled at 50～60 degree, and thermizing temperature is controlled at 100～125 ℃.
6. a high-quality low-cost meat products is characterized in that each described method preparation by claim 1-5.
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| CN105310015A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of rabbit meat sausage |
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| CN108125239B (en) * | 2017-12-28 | 2021-07-30 | 湖南省农产品加工研究所 | Rabbit meat sausage and preparation method thereof |
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Application publication date: 20110406 |