CN101999694A - Method for quickening sousing of raw meat by adopting ultrasonic treatment - Google Patents
Method for quickening sousing of raw meat by adopting ultrasonic treatment Download PDFInfo
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- CN101999694A CN101999694A CN200910168942XA CN200910168942A CN101999694A CN 101999694 A CN101999694 A CN 101999694A CN 200910168942X A CN200910168942X A CN 200910168942XA CN 200910168942 A CN200910168942 A CN 200910168942A CN 101999694 A CN101999694 A CN 101999694A
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Abstract
The invention provides a method for quickening sousing of raw meat by adopting ultrasonic treatment, comprising the following steps of: treating raw fresh meat soaked in a sousing solution with a certain concentration (such as 0-26% salts) for a certain time (0-5h) by using the ultrasonic waves (the power range is 0-3000w) with a certain frequency range (20-100kHz) by utilizing the cavitation effect and the mechanical effect of ultrasonic waves to quicken the sousing of the raw meat, and installing a constant-temperature device on a ultrasonic treater to keep the temperatures of the sousing solution and the meat constant (the constant range is 0-25 DEG C). The method for quickening sousing of the raw meat by adopting ultrasonic treatment in the invention is applied to the large-scale quick-sousing production of the raw meat. The method for quickening the sousing of the raw meat by adopting the ultrasonic treatment in the invention has the characteristics of high speed, convenience, sanitation, energy saving and environmental protection, and benefits the quick sousing of most kinds of raw meat, and the time for standing sousing is 2-5 d in general while the time needed by the ultrasonic treatment is only 0-5 h.
Description
Technical field
The invention belongs to processing technique field, relate to the pickling technology of raw meat, relate in particular to and utilize hyperacoustic cavitation effect and mechanical effect to accelerate pickling of raw meat.
Background technology
Pickling of raw meat is important link in the meat products processing.Traditional pickling process is wasted time and energy, and production efficiency is low, depends on highly-saline infiltration, does not promote the effective means of salt rapid osmotic, and the salt infiltration is slow and inhomogeneous, causes mouthfeel, quality instability; Salting period is long, and the nutritional labeling loss is bigger; Also cause microbial contamination easily.Therefore it is significant to study the application of new process technology in the quick cure of raw meat.
The method of the quick cure of meat mainly contains pre-massage, syringe needle salt solution injection, needle-less salt solution injection and voltolization is arranged.Pre-massage is to adopt 60～100kPa/cm before pickling
2The pre-massage treatment of pressure, make meat become soft, accelerate the absorption pickle material; There is syringe needle salt solution injection to adopt brine injector under the effect of compression pump, pickling liquid to be expelled in the raw meat by the spininess head; Needle-less salt solution injection adopts the highly pressurised liquid generator, and pickling liquid is injected directly in the raw meat; Voltolization is to adopt high pressure technique (10MPa/cm
2More than) handle raw meat, cathepsin is discharged, shorten pickling the phase of meat.Because said method all needs to adopt high pressure technique, but high pressure technique needs expensive equipment or energy consumption big, is difficult to aborning popularize.
Handle to accelerate many researchs to have been arranged aspect the pickling of meat both at home and abroad at ultrasonic wave.Sir ó I. etc. (Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat[J] .Journal of Food Engineering, 2009,91 (2): 353-362.) pickle the pig longissimus dorsi muscle with leaving standstill processing, vacuum tumbling and three kinds of methods of low frequency low-density ultrasonic wave processing, the result shows that the microstructure that can both improve meat is handled in ultrasonic wave and tumbling; Ultrasonic wave is handled can also improve water-retaining property (WHC), improves the texture characteristic such as the tender degree (ultrasonic intensity is big more, the processing time is long more, and effect is obvious more) of meat, significantly improves the seepage velocity of salinity.Ca ' rcel J.A. etc. (High intensity ultrasound effects on meat brining[J] .Meat Science, 2007,76 (4): 611-619) select two kinds of difform pig longissimus dorsi muscles to pickle, with leave standstill, stirring, three kinds of modes of ultrasonic wave handle, the result shows, leave standstill and pickle and stir the meat of pickling, its water content and sodium chloride infiltration capacity do not have significant change; When ultrasonic wave is handled meat, have a ultrasonic intensity threshold value, when reaching this threshold value, the water content of meat is apparently higher than the initial moisture content of meat, and above behind the threshold intensity, the recruitment of sodium chloride and hyperacoustic Strength Changes are proportional; The shape of meat influences not quite the result.Cai Huazhen etc. (technical study [J] of ultrasonic technology processing less salt bacon. Food Science, 2008,29 (2): 192-195.) Salted pork pickles in the test proves, ultrasonic wave energy is destroyed the institutional framework of meat, accelerate the infiltration of salt, carry a few days ago reaching and pickle balance; Ultrasonic wave can also promote the decomposition of protein.Zhong Saiyi (application study [D] of ultrasonic wave in boiled salted duck processing. Nanjing: Agricultural University Of Nanjing, 2007) improve the traditional pickling process technology of boiled salted duck with ultrasonic wave, and draw the optimal processing parameter that the boiled salted duck ultrasonic wave is pickled by single factor experiment and orthogonal test; Inquire into the tender degree that the excess of export sound wave energy significantly improves meat simultaneously, free aminoacid content obviously increases, and promotes the diffusion and the infiltration of salinity and spice effectively, when keeping traditional salt teal characteristics, shortens salting period greatly.In the above-mentioned domestic and international research, because processor for ultrasonic wave is not installed thermostat, every processing 20min, temperature rises 5～10 ℃, product quality stability is produced harmful effect, and only explore ultrasonic wave and handle and to accelerate and improve pickling of meat, application foundation and the method for ultrasonic wave in the pickling on a large scale of all raw meat is not provided at a kind of meat.
Summary of the invention
The objective of the invention is to overcome above-mentioned prior art deficiency, processor for ultrasonic wave with thermostat is provided, at plurality of raw materials meat, be more suitable for the method for pickling on a large scale, to improve the modernization of meat processing technology in raw meat.
Ultrasonic wave provided by the invention is handled and is accelerated the method that raw meat is pickled, utilize hyperacoustic cavitation effect and mechanical effect, pickle fresh meat in the solution with being immersed in finite concentration, ultrasonic wave with the certain limit frequency is handled the regular hour, accelerate pickling of raw meat, and the temperature constant of thermostat to keep pickling solution and meat is installed on processor for ultrasonic wave.Ultrasonic wave provided by the invention is handled and is accelerated the method that raw meat is pickled, and is applied in the production of extensive quick cure of raw meat.The method that ultrasonic wave processing quickening raw meat provided by the invention is pickled has advantage fast, generally leave standstill to pickle and need 2～5d, and ultrasonic wave is only handled the time of 0～5h, and easy, health, energy-saving and environmental protection, helps the quick cure of most of kind raw meat.
The present invention is to provide a kind of ultrasonic wave and handle the method that quickening raw meat is pickled, specifically:
1. the ultrasonic wave processing power that the present invention relates to is 0～3000w, and frequency is 20～100kHz, and pickling solution (is example with salt) concentration is 0～26%, and the processing time is 0～5h.
2. the method that the ultrasonic wave processing quickening raw meat that the present invention relates to is pickled is applied in the extensive quick cure of raw meat.
3. the ultrasonic wave that the present invention relates to is handled and is accelerated the method that raw meat is pickled, and is divided into preparation and the ultrasonic wave of pickling solution and handles.Following steps are specifically arranged:
(1) pickle the preparation of solution: the brine concentration of pickling solution is 0～26%, and other seasoning matter require to add as one feels fit according to local flavor;
(2) cube meat is put into processor for ultrasonic wave: the cube meat that cuts is immersed pickle solution.Wherein pickling solution can be directly to be loaded in the treatment box of processor for ultrasonic wave, the also small volume container splendid attire that can make with PE, PP, PVC etc. or their composite membrane, the suitable quantity of water of in the treatment box of processor for ultrasonic wave, packing into, to fill the small container of pickling solution again and place water, and guarantee that pickling solution does not leak;
(3) ultrasonic wave is handled: set processor for ultrasonic wave frequency, power, treatment temperature and time, carry out ultrasonic wave and handle, to meeting the requirements of salt content;
4. the processor for ultrasonic wave that the present invention relates to is made of ultrasonic generator and thermostat.
5. the principle that ultrasonic wave processing quickening raw meat of the present invention is pickled is: ultrasonic wave has cavitation effect and mechanical effect.Cavitation effect refers to: the minute bubbles that often exist size some vacuum or that contain a small amount of gas or steam to differ in the liquid, when the ultrasonic wave of certain frequency acts on liquid, the vesicle that size is suitable can resonate, vesicle greater than resonant size is displaced outside the liquid, vesicle less than resonant size becomes big gradually under ultrasonication, during near resonant size, the sparse stage of sound wave swells vesicle rapidly; At the compression stage vesicle of sound wave again suddenly by adiabatic compression, until burying in oblivion.Bury in oblivion in the process, vesicle inside can reach high temperature and several thousand atmospheric high pressure of several thousand degree.Mechanical effect is: ultrasonic wave is the propagation of mechanical vibrational energy, can form effectively to stir with mobile in liquid, destroys the structure of medium, pulverizes the particle in the liquid, can reach the inaccessible effect of common low frequency mechanical agitation.Meat is under the immense pressure that the ultrasonic cavitation effect forms is impacted, and muscle fibre ruptures, and destroys the cell membrane of cell, increase the penetration of cell membrane, cause macromolecular scission of link, eliminate the resistance that curing agent enters muscle inside to a certain extent, accelerate curing speed, improve the tender degree of meat.Cavitation effect of ultrasonic waves causes sarcoplasmic reticulum in the muscle, mitochondria and lysosomal destructurized, wherein calcium ion and lysosomal enzyme release, the CKIs sex change of calcium kinase and protein substrate are modified, be subjected to the attack of enzyme and hydrolysis takes place easilier, thereby the activity of calcium kinase and lysosomal enzyme is improved.Cavitation also might make enzyme denaturation and reduce the activity of enzyme.Cavitation effect of ultrasonic waves makes the free radical showed increased in the musculature, and free radical can destroy the binding between the peptide chain hydrogen bond, further causes the destruction of protein three-dimensional structure, discharges more amino acid, improves the local flavor of meat.
The specific embodiment
The present invention is described further in conjunction with example.
Embodiment 1 ultrasonic wave of the present invention is handled and is accelerated the method that raw meat is pickled
(1) pickle the preparation of solution: the brine concentration of pickling solution is 10%;
(2) cube meat is put into processor for ultrasonic wave: be cut into the cube meat of every about 50g, be immersed into and pickle solution.Wherein pickle the small volume container splendid attire that solution is made with composite membrane, pack, place the treatment box of processor for ultrasonic wave, and it is equal with liquid level in the small container to be filled to the water surface;
(3) ultrasonic wave is handled: set 20 ℃ of processor for ultrasonic wave power 300w, frequency 40kHz, treatment temperatures, ultrasonic wave is handled 60min;
(4) after ultrasonic wave was handled, the curing speed of raw meat, local flavor, tender degree and moisture holding capacity can both be improved.
Embodiment 2 ultrasonic waves of the present invention are handled and are accelerated the method that raw meat is pickled
(1) pickle the preparation of solution: the brine concentration of pickling solution is 12%;
(2) cube meat is put into processor for ultrasonic wave: be cut into the cube meat of every about 50g, be immersed into and pickle solution.Wherein pickle the small volume container splendid attire that solution is made with composite membrane, pack, place the treatment box of processor for ultrasonic wave, and it is equal with liquid level in the small container to be filled to the water surface;
(3) ultrasonic wave is handled: set 20 ℃ of processor for ultrasonic wave power 300w, frequency 40kHz, treatment temperatures, ultrasonic wave is handled 80min;
(4) after ultrasonic wave was handled, the curing speed of raw meat, local flavor, tender degree and moisture holding capacity can both be improved.
Claims (4)
1. ultrasonic wave is handled and is accelerated the method that raw meat is pickled, and it is characterized in that: utilize the basic principle of ultrasonic wave effect, accelerate pickling of raw meat.
2. handle according to claim 1 ultrasonic wave and accelerate the method that raw meat is pickled, it is characterized in that: utilize hyperacoustic cavitation effect and mechanical effect, to be immersed in finite concentration and pickle fresh meat in the solution (as salt 0～26%), with the certain limit frequency (20～100kHz) ultrasonic wave (and power bracket: 0～3000w) handle the regular hour (0～5h), accelerate pickling of raw meat; And the temperature constant (constant scope: 0～25 ℃) that the installation thermostat is pickled solution and meat with maintenance ultrasonic wave processing procedure on processor for ultrasonic wave.
3. according to claim 1 or 2, processor for ultrasonic wave is characterized in that: be made of ultrasonic generator and thermostat, wherein, generating means can be set multiple frequency, power and time; It is constant that thermostat adopts the mode of circulating water to control in the treatment box fluid temperature.
4. ultrasonic wave according to claim 1 and 2 is handled and is accelerated the method that raw meat is pickled, and uses processor for ultrasonic wave, is applied to the occasion of the extensive quick cure of raw meat.
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Cited By (23)
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| CN102406193A (en) * | 2011-12-02 | 2012-04-11 | 浙江大学舟山海洋研究中心 | Method for tenderizing squid meat quality with ultrasonic |
| CN102551095A (en) * | 2012-01-06 | 2012-07-11 | 陕西师范大学 | Treatment method for increasing polyunsaturated fatty acid in cut beef of Qinchuan cattle |
| CN102987431A (en) * | 2012-12-11 | 2013-03-27 | 西南大学 | Preparation method of chicken retort pouch and product thereof |
| WO2013040671A1 (en) * | 2011-09-22 | 2013-03-28 | Совместное Общество С Ограниченной Ответственностью "Инвестгрупп-Белая Русь" | Method for hydrating a ground, protein-containing biomass and food product or semi-finished product produced therefrom |
| CN103340426A (en) * | 2013-05-31 | 2013-10-09 | 句容市天贵农副产品有限公司 | Old goose pickled production method for inhibiting lipid oxidation |
| CN103783559A (en) * | 2014-01-23 | 2014-05-14 | 安徽农业大学 | Ultrasound and wet salting combined efficient composite salting method for meat |
| RU2525270C1 (en) * | 2013-02-21 | 2014-08-10 | Ольга Николаевна Красуля | Cooked sausage products manufacture method |
| CN104814447A (en) * | 2015-05-27 | 2015-08-05 | 四川龙洋食品有限公司 | Preparation method of non-smoked low-salt flavored preserved meat |
| CN104886551A (en) * | 2015-06-10 | 2015-09-09 | 青川海伶山珍商贸有限责任公司 | Production method of russula alutacea food |
| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
| CN103918954B (en) * | 2014-04-18 | 2016-04-06 | 重庆鸿紫圆光生物科技有限公司 | A kind of use ultrasonic wave to process food method and ultrasonic food processing machine |
| CN105876682A (en) * | 2016-06-01 | 2016-08-24 | 莆田市汇丰食品工业有限公司 | Small octopus salting method |
| CN105962160A (en) * | 2016-06-01 | 2016-09-28 | 莆田市汇丰食品工业有限公司 | Canned abalone and preparation method thereof |
| CN107484974A (en) * | 2017-08-24 | 2017-12-19 | 合肥市福来多食品有限公司 | A kind of processing method of the ultrasonic assistant sauced duck meat palm |
| CN108576659A (en) * | 2018-03-12 | 2018-09-28 | 合肥工业大学 | A kind of recombination less salt pork bacon and preparation method |
| CN108719412A (en) * | 2018-06-04 | 2018-11-02 | 河南华炬生物工程有限公司 | A kind of production method that the spicy flavor meat of pure meat is taken off |
| CN109892575A (en) * | 2019-03-26 | 2019-06-18 | 大连工业大学 | A kind of method that carbon dioxide microbubble auxiliary ultrasonic pickles less salt smoked boils ham |
| CN110050822A (en) * | 2019-05-13 | 2019-07-26 | 湖南文理学院 | A kind of salting apparatus and its method shortening the pickled product production cycle |
| CN111588001A (en) * | 2020-04-13 | 2020-08-28 | 南京农业大学 | Method for improving tenderness of raw meat and meat products through mechanical vibration |
| CN112401140A (en) * | 2020-10-28 | 2021-02-26 | 吉林农业大学 | Method for preparing beef by using ultrasonic-assisted heat |
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
| CN113017130A (en) * | 2019-12-24 | 2021-06-25 | 合肥华凌股份有限公司 | Food material pickling method, electronic device, refrigerator and household appliance linkage system |
| CN115039858A (en) * | 2022-07-26 | 2022-09-13 | 浙江兴业集团有限公司 | Smoked tuna meat slice |
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- 2009-09-02 CN CN200910168942XA patent/CN101999694A/en active Pending
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|---|---|---|---|---|
| WO2013040671A1 (en) * | 2011-09-22 | 2013-03-28 | Совместное Общество С Ограниченной Ответственностью "Инвестгрупп-Белая Русь" | Method for hydrating a ground, protein-containing biomass and food product or semi-finished product produced therefrom |
| CN102406193A (en) * | 2011-12-02 | 2012-04-11 | 浙江大学舟山海洋研究中心 | Method for tenderizing squid meat quality with ultrasonic |
| CN102551095A (en) * | 2012-01-06 | 2012-07-11 | 陕西师范大学 | Treatment method for increasing polyunsaturated fatty acid in cut beef of Qinchuan cattle |
| CN102987431A (en) * | 2012-12-11 | 2013-03-27 | 西南大学 | Preparation method of chicken retort pouch and product thereof |
| CN102987431B (en) * | 2012-12-11 | 2014-10-01 | 西南大学 | Preparation method of chicken retort pouch and product thereof |
| RU2525270C1 (en) * | 2013-02-21 | 2014-08-10 | Ольга Николаевна Красуля | Cooked sausage products manufacture method |
| CN103340426A (en) * | 2013-05-31 | 2013-10-09 | 句容市天贵农副产品有限公司 | Old goose pickled production method for inhibiting lipid oxidation |
| CN103340426B (en) * | 2013-05-31 | 2014-12-10 | 句容市天贵农副产品有限公司 | Old goose pickled production method for inhibiting lipid oxidation |
| CN103783559A (en) * | 2014-01-23 | 2014-05-14 | 安徽农业大学 | Ultrasound and wet salting combined efficient composite salting method for meat |
| CN103918954B (en) * | 2014-04-18 | 2016-04-06 | 重庆鸿紫圆光生物科技有限公司 | A kind of use ultrasonic wave to process food method and ultrasonic food processing machine |
| CN104814447A (en) * | 2015-05-27 | 2015-08-05 | 四川龙洋食品有限公司 | Preparation method of non-smoked low-salt flavored preserved meat |
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| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
| CN105876682A (en) * | 2016-06-01 | 2016-08-24 | 莆田市汇丰食品工业有限公司 | Small octopus salting method |
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| CN109892575A (en) * | 2019-03-26 | 2019-06-18 | 大连工业大学 | A kind of method that carbon dioxide microbubble auxiliary ultrasonic pickles less salt smoked boils ham |
| CN110050822A (en) * | 2019-05-13 | 2019-07-26 | 湖南文理学院 | A kind of salting apparatus and its method shortening the pickled product production cycle |
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| CN113017130A (en) * | 2019-12-24 | 2021-06-25 | 合肥华凌股份有限公司 | Food material pickling method, electronic device, refrigerator and household appliance linkage system |
| CN111588001A (en) * | 2020-04-13 | 2020-08-28 | 南京农业大学 | Method for improving tenderness of raw meat and meat products through mechanical vibration |
| CN112401140A (en) * | 2020-10-28 | 2021-02-26 | 吉林农业大学 | Method for preparing beef by using ultrasonic-assisted heat |
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
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Application publication date: 20110406 |