CN102258198A - Method for preparing recombinant meat granules - Google Patents
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- CN102258198A CN102258198A CN2011102312875A CN201110231287A CN102258198A CN 102258198 A CN102258198 A CN 102258198A CN 2011102312875 A CN2011102312875 A CN 2011102312875A CN 201110231287 A CN201110231287 A CN 201110231287A CN 102258198 A CN102258198 A CN 102258198A
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Abstract
The invention discloses a method for preparing recombinant meat granules. The method comprises the following steps: adding edible oil with weight being 3-8% of that of meat samples to a pan, after the edible oil is hot, pouring the meat samples to be fried uniformly and adding white sugar, monosodium glutamate, white swine, maltose and honey with weights respectively being 4-8%, 0.2-0.4%, 1-2%, 4-6% and 2-4% of that of the meat samples to undergo mixed frying; after the soup is completed absorbed, transferring the meat billets to a baking tray and baking the meat billets in an oven at 65-68 DEG C until the meat billets become loose; pouring the meat billets into a drum pan, controlling the temperature between 120 DEG C and 140 DEG C, frying the meat billets until the aroma is strong and then taking out the meat billets; and adding decocted recombinant liquid to the fried meat billets, after uniform mixing, forming the meat billets, cutting the cooled meat billets into meat granules, baking the meat granules until the moisture is below 15% and packaging the meat granules, thus obtaining the recombinant meat granules. The obtained products have high nutritional value, long shelf lives, peculiar flavor and unique taste and are easy to realize automatic production.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of preparation method of recombinant meat grain.
Background technology
Dried meat product has leisure characteristic and local characteristic, and taste is different, and development rapidly.But all the time, traditional processing technology is mainly adopted in the production of these products, produces through thaw, precook, boil again, baking etc.A large amount of nutrition leaks, nutritive value limits to relatively, and added value is low.Simultaneously, also be difficult to realize serialization, automated production.Need the great amount of manpower resource, belong to labour-intensive type production.This has brought great challenge to production process control and final products.Not strict control operation flow process is brought secondary or repeated pollution to product easily, is having a strong impact on the safety and the shelf life of product.And product is stiff usually, difficulty is chewed, and most of products are dried beef goods, and are keeping the original fiber of muscle, though brought good chewiness to product, for consumer groups such as old age, children, are subjected to serious restriction undoubtedly.Final products are stiff fiber, also make human body that it is digested and assimilated and have a greatly reduced quality, and can not demonstrate fully the nutritive value function of product.In addition, product is owing to need to keep the original fibre structure of muscle, makes plurality of raw materials meat to be reconfigured to produce may being reduced to of novel dried meat product almost nil.This all drawback seriously hampers the exploitation of novel product and has limited the development of dried meat product.
In addition, at present also very many to the research of recombinant meat grain, obtained impressive progress, and the Related product listing has been arranged gradually.But still have complex process, nutritive loss is serious, is difficult to defectives such as automation." a kind of novel jerky (granular crisp) and preparation method thereof " disclosed as Chinese patent publication number CN1522606A, utilize monoblock meat, also can be for cutting apart meat mincing, can be a breeding stock meat or a poultry, also can be the mixing meat of several meat, simultaneously in manufacturing process, added TGase (TG enzyme) and organized soybean protein to change agent as matter, adopt raw material select and handle, the strand system is cut and is mixed, can boiling, pelletizing moulding and each technology step of dry cooling gather and carry out jerky production.Chinese patent publication number CN 101438832A discloses " a kind of processing method of the jerky of recombinating ", after utilizing bromelain injection tenderization, carry out raw meat pickle tasty, raw meat is rotten and the rotten mixing of cold cuts, with TGase (TG enzyme) as crosslinking agent, utilize the pressure assistant formation then, carry out boiling again, baking, packing preparation reorganization jerky.Chinese patent publication number CN101331955A discloses " a kind of preparation method of combined meat ", successively passes through meat material seasoning preliminary treatment, dries chopping, batch mixing, high-pressure molding processing, low-temperature shaped processing, pelletizing, sterilization treatment, oven dry is handled and is prepared combined meat.
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Summary of the invention
A kind of high nutritive value, long shelf-life, the local flavor that the objective of the invention is to overcome above-mentioned shortcoming and provide is special, mouthfeel is unique, realizes the preparation method of the recombinant meat grain of automated production easily.
Purpose of the present invention and solve its technical problem underlying and realize by the following technical solutions:
The preparation method of a kind of recombinant meat grain of the present invention may further comprise the steps:
(1) all kinds of raw meats is cut into sliced meat of uniform size, shredded meat or meat cubelets, gets the meat sample;
(2) in frying pan, add the edible oil of incarnation sample weight 3-8%, burn and pour the meat sample after the heat into and fry evenly, add the white sugar of incarnation sample weight 4-8%, the monosodium glutamate of 0.2-0.4%, the liquor of 1-2%, the maltose of 4-6%, the honey of 2-4% etc. and mix frying;
(3) be transferred to baking tray after treating to receive soup fully, in 65-68 ℃ of baking oven, dry by the fire loose to the meat embryo;
(4) the meat embryo is poured in the cylinder frying pan, the control temperature is fried to aromatic flavour and is taken out at 120-140 ℃;
(5) water, 2.5-5% sucrose, 2.5-5% gelatin that in pot, adds incarnation sample weight 5-10% together infusion to temperature reach more than 120 ℃ the liquid of must recombinating;
(6) well-done reorganization liquid is endured in adding in the good meat embryo of frying, after mixing, be laid in the flat-plate molded mould, after compression moulding on the forcing press, putting into 0-4 ℃ of freezer cools off the meat embryo fully, the meat embryo that cooling is good cuts into the meat grain on the particle cutting machine, with the meat grain put into 65-68 ℃ of baking ovens dry by the fire to moisture below 15%, packing gets product.
The preparation method of above-mentioned a kind of recombinant meat grain, wherein: raw meat is one or more the mixture of any ratio in the aquatic products meats such as livestock and poultry meat such as ox, sheep, chicken and shrimp, fish, sea cucumber.
The preparation method of above-mentioned a kind of recombinant meat grain, wherein: the meat sample carries out the modification of meat sample before (2) step frying.Method is: the bromelain of its weight of adding 0.2-0.8 ‰, the composite phosphate of 0.1-0.3%, the salt of 0.2-0.9% mix (dissolving with low amounts of water in advance) in the meat sample, rub and put into 40 ℃ of baking ovens behind the 15-20 min and be incubated 1.5h, stir repeatedly during this time, make enzyme liquid fast, uniformly penetrating is to the meat sample; The meat sample that tenderization is handled well the enzyme 5-10min that goes out under 80-90 ℃ of high temperature takes out cooling; Adding 3-5 ‰ changes glutaminase enzyme (TG enzyme), mixes, and is incubated 1.5h in 40 ℃ of baking ovens, during stir repeatedly, make enzyme liquid fast, uniformly penetrating is to the meat sample.
The preparation method of above-mentioned a kind of recombinant meat grain, wherein: finished product be shaped as cuboid, square or spherical or the like, size is 1.5-3g.
The present invention compares with prior art, has tangible beneficial effect, as can be known from the above technical solutions: adopt the raw material stir-frying-technology, in the frying process, not only reduced in the conventional method and precooked, boil again, and the nutrient loss that brings of the digesting technoloy in the modern crafts; In the soup juice concentration process, also can make product fully tasty.In addition, also utilize meat embryo stir-frying-technology, the product mouthfeel that raw meat is processed obtain under higher temperature is unique more.Later-stage utilization sugar, glue are stained with technology, make the meat embryo forming, cooling cutting typing then, and oven dry obtains finished product, thereby is convenient to realize factory's large-scale production and full process automatization, has wide generalization.This method is utilized enzyme modification and can both be prepared without the enzyme modification technology has strong local flavor and mouthfeel, and nutritive loss is few, costly product.Adopt the enzyme modification technology then can obtain the more high-end dried meat product of high nutritive value, flavour.This method raw material is selected extensively, can be the single or compound as raw meat of aquatic products meats such as livestock and poultry meat such as ox, sheep, chicken or shrimp, fish, sea cucumber.
The specific embodiment of the present invention is provided in detail by following examples.
The specific embodiment
Below to the specific embodiment according to the preparation method of a kind of recombinant meat grain of the present invention, describe in detail as after.
Embodiment 1
A kind of preparation method of recombinant meat grain may further comprise the steps:
(1) will beef and pork be cut into shredded meat of uniform size after cleaning watery blood, meat sample (beef and pig make up by weight 2:1);
(2) in frying pan, add the edible oil of incarnation sample weight 3%, burn and pour the meat sample after the heat into and fry evenly, add 8% white sugar, 0.2% monosodium glutamate, 2% liquor, maltose 4%, honey 2% and mix frying;
(3) be transferred to baking tray after treating to receive soup fully, in 65-68 ℃ of baking oven, dry by the fire loose to the meat embryo;
(4) the meat embryo is poured in the cylinder frying pan, the control temperature is fried to aromatic flavour and is taken out at 120-140 ℃;
(5) water, 5% sucrose, 4% gelatin that in pot, adds incarnation sample 6% together infusion to temperature reach more than 120 ℃;
(6) well-done feed liquid is endured in adding in the good meat embryo of frying, after mixing, be laid in the flat-plate molded mould, after compression moulding on the forcing press, putting into 0-4 ℃ of freezer cools off the meat embryo fully, the meat embryo that cooling is good cuts into the meat grain on the particle cutting machine, with the meat grain put into 65-68 ℃ of baking oven dry by the fire to moisture below 15%, packing gets product.
Embodiment 2
A kind of preparation method of recombinant meat grain may further comprise the steps:
(1) beef is cut into sliced meat of uniform size, adding 0.2 ‰ bromelains, 0.1% composite phosphate, 0.9% salt (dissolving with low amounts of water in advance) mixes, rub and put into 40 ℃ of baking ovens behind the 15min and be incubated 1.5h, during stir repeatedly, make enzyme liquid fast, uniformly penetrating is to the meat sample; The meat sample that tenderization is handled well the enzyme 5min that goes out under 80-90 ℃ of high temperature takes out cooling.Add 3 ‰ TG enzymes (dissolving with low amounts of water in advance), mix, in 40 ℃ of baking ovens, be incubated 1.5h, during stir repeatedly, make enzyme liquid fast, uniformly penetrating is to the meat sample;
(2) in frying pan, add the edible oil of incarnation sample 8%, pour the meat sample that enzyme is handled well into after burning heat, wait to occur to add behind the big water gaging 4% white sugar, 0.4% monosodium glutamate, 1% liquor, maltose 6%, honey 2% and mix frying;
(3) be transferred to baking tray after treating to receive soup fully, in 65-68 ℃ of baking oven, dry by the fire loose to the meat embryo;
(4) the meat embryo is poured in the cylinder frying pan, the control temperature is fried to aromatic flavour and is taken out at 120-140 ℃;
(5) water, 2.5% sucrose, 5% gelatin that in pot, adds incarnation sample 5% together infusion to temperature reach more than 120 ℃;
(6) well-done feed liquid is endured in adding in the good meat embryo of frying, after mixing, be laid in the flat-plate molded mould, after compression moulding on the forcing press, putting into 0-4 ℃ of freezer cools off the meat embryo fully, the meat embryo that cooling is good cuts into the meat grain on the particle cutting machine, with the meat grain put into 65-68 ℃ of baking oven dry by the fire to moisture below 15%, packing gets product.
Embodiment 3
A kind of preparation method of recombinant meat grain may further comprise the steps:
(1) beef is cut into meat cubelets of uniform size, adding 0.8 ‰ bromelains, 0.3% composite phosphate, 0.2% salt (dissolving with low amounts of water in advance) mixes, rub and put into 40 ℃ of baking ovens behind the 15min and be incubated 1.5h, during stir repeatedly, make enzyme liquid fast, uniformly penetrating is to the meat sample; The meat sample that tenderization is handled well the enzyme 10min that goes out under 80-90 ℃ of high temperature takes out cooling; Add 5 ‰ TG enzymes (dissolving with low amounts of water in advance), mix, in 40 ℃ of baking ovens, be incubated 1.5h, during stir repeatedly, make enzyme liquid fast, uniformly penetrating is to the meat sample;
(2) in frying pan, add the edible oil of incarnation sample 5%, pour the meat sample that enzyme is handled well into after burning heat, wait to occur to add behind the big water gaging 6% white sugar, 0.3% monosodium glutamate, 1% liquor, maltose 4%, honey 4% and mix frying;
(3) be transferred to baking tray after treating to receive soup fully, in 65-68 ℃ of baking oven, dry by the fire loose to the meat embryo;
(4) the meat embryo is poured in the cylinder frying pan, the control temperature is fried to aromatic flavour and is taken out at 120-140 ℃;
(5) water, 5% sucrose, 2.5% gelatin that in pot, adds incarnation sample 10% together infusion to temperature reach more than 120 ℃;
(6) well-done feed liquid is endured in adding in the good meat embryo of frying, after mixing, be laid in the flat-plate molded mould, after compression moulding on the forcing press, putting into 0-4 ℃ of freezer cools off the meat embryo fully, the meat embryo that cooling is good cuts into the meat grain on the particle cutting machine, with the meat grain put into 65-68 ℃ of baking oven dry by the fire to moisture below 15%, packing gets product.
The above, only be three in the preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (4)
1. the preparation method of a recombinant meat grain may further comprise the steps:
(1) all kinds of raw meats is cut into sliced meat of uniform size, shredded meat or meat cubelets, gets the meat sample;
(2) in frying pan, add the edible oil of incarnation sample weight 3-8%, burn and pour the meat sample after the heat into and fry evenly, add the white sugar of incarnation sample weight 4-8%, the monosodium glutamate of 0.2-0.4%, the liquor of 1-2%, the maltose of 4-6%, the honey mixing frying of 2-4%;
(3) be transferred to baking tray after treating to receive soup fully, in 65-68 ℃ of baking oven, dry by the fire loose to the meat embryo;
(4) the meat embryo is poured in the cylinder frying pan, the control temperature is fried to aromatic flavour and is taken out at 120-140 ℃;
(5) water, 2.5-5% sucrose, 2.5-5% gelatin that in pot, adds incarnation sample weight 5-10% together infusion to temperature reach more than 120 ℃ the liquid of must recombinating;
(6) well-done reorganization liquid is endured in adding in the good meat embryo of frying, after mixing, be laid in the flat-plate molded mould, after compression moulding on the forcing press, putting into 0-4 ℃ of freezer cools off the meat embryo fully, the meat embryo that cooling is good cuts into the meat grain, with the meat grain put into 65-68 ℃ of baking ovens dry by the fire to moisture below 15%, packing gets product.
2. the preparation method of a kind of recombinant meat grain as claimed in claim 1, wherein: raw meat is one or more the mixture of any ratio in the aquatic products meats such as livestock and poultry meat such as ox, sheep, chicken and shrimp, fish, sea cucumber.
3. the preparation method of a kind of recombinant meat grain as claimed in claim 1 or 2, wherein: the meat sample carries out the modification of meat sample before (2) step frying, method is: the bromelain of its weight of adding 0.2-0.8 ‰, the composite phosphate of 0.1-0.3%, the salt of 0.2-0.9% mix (dissolving with low amounts of water in advance) in the meat sample, rub and put into 40 ℃ of baking ovens behind the 15-20 min and be incubated 1.5h, stir repeatedly during this time, make enzyme liquid fast, uniformly penetrating is to the meat sample; The meat sample that tenderization is handled well the enzyme 5-10min that goes out under 80-90 ℃ of high temperature takes out cooling; Adding 3-5 ‰ changes the glutaminase enzyme, mixes, and is incubated 1.5h in 40 ℃ of baking ovens, during stir repeatedly, make enzyme liquid fast, uniformly penetrating is to the meat sample.
4. the preparation method of a kind of recombinant meat grain as claimed in claim 3, wherein: finished product be shaped as cuboid, square or spherical or the like, size is 1.5-3g.
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| CN2011102312875A CN102258198B (en) | 2011-08-12 | 2011-08-12 | Method for preparing recombinant meat granules |
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| CN2011102312875A CN102258198B (en) | 2011-08-12 | 2011-08-12 | Method for preparing recombinant meat granules |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871140A (en) * | 2012-09-30 | 2013-01-16 | 安徽老炊食品有限公司 | Processing method of compound beef granules |
| CN104489740A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of recombinant jerky |
| CN104856091A (en) * | 2015-06-15 | 2015-08-26 | 广西大学 | Processing method of oil-containing recombinant dry minced meat |
| CN111067084A (en) * | 2020-01-14 | 2020-04-28 | 三只松鼠股份有限公司 | Adhesive for cooked meat and method for preparing beef minced product by using adhesive |
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| CN1178646A (en) * | 1997-10-23 | 1998-04-15 | 黄英杰 | Process for making jerky |
| CN1954702A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Dried beef with eight-quelite and its production method |
| CN101095507A (en) * | 2007-07-06 | 2008-01-02 | 福建农林大学 | Method for producing assembled bionic dried meat and the products thereof |
| CN101331955A (en) * | 2008-07-29 | 2008-12-31 | 马顺廷 | Preparation method of combined meat |
| CN101438832A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for processing recombined dried meat |
| CN101438833A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for improving meat quality |
| CN101744298A (en) * | 2010-01-04 | 2010-06-23 | 成都市翻鑫家科技有限公司 | Method for manufacturing dried beef |
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2011
- 2011-08-12 CN CN2011102312875A patent/CN102258198B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178646A (en) * | 1997-10-23 | 1998-04-15 | 黄英杰 | Process for making jerky |
| CN1954702A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Dried beef with eight-quelite and its production method |
| CN101095507A (en) * | 2007-07-06 | 2008-01-02 | 福建农林大学 | Method for producing assembled bionic dried meat and the products thereof |
| CN101331955A (en) * | 2008-07-29 | 2008-12-31 | 马顺廷 | Preparation method of combined meat |
| CN101438832A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for processing recombined dried meat |
| CN101438833A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for improving meat quality |
| CN101744298A (en) * | 2010-01-04 | 2010-06-23 | 成都市翻鑫家科技有限公司 | Method for manufacturing dried beef |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871140A (en) * | 2012-09-30 | 2013-01-16 | 安徽老炊食品有限公司 | Processing method of compound beef granules |
| CN104489740A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of recombinant jerky |
| CN104856091A (en) * | 2015-06-15 | 2015-08-26 | 广西大学 | Processing method of oil-containing recombinant dry minced meat |
| CN111067084A (en) * | 2020-01-14 | 2020-04-28 | 三只松鼠股份有限公司 | Adhesive for cooked meat and method for preparing beef minced product by using adhesive |
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| CN102258198B (en) | 2013-10-30 |
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