CN102423082A - Meat product variable pressure flavor penetration method - Google Patents
Meat product variable pressure flavor penetration method Download PDFInfo
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- CN102423082A CN102423082A CN2011103520324A CN201110352032A CN102423082A CN 102423082 A CN102423082 A CN 102423082A CN 2011103520324 A CN2011103520324 A CN 2011103520324A CN 201110352032 A CN201110352032 A CN 201110352032A CN 102423082 A CN102423082 A CN 102423082A
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- pressure
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- meat product
- sousing
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Abstract
The present invention discloses a meat product variable pressure flavor penetration method. The method is characterized in that: the method comprises the following process steps: placing cut meat blocks in a pressure resistance cylinder; filling a sousing solution to the cylinder until the meat blocks are submerged in the sousing solution; increasing the pressure and reducing the pressure to achieve intermittent periodic variation of the pressure inside the cylinder so as to achieve the rapid meat product flavor penetration; with the intermittent pressure variation, the structure of the meat blocks is subjected to an alteration process of pressing and relaxing, such that the meat blocks periodically absorb and extrude the sousing solution so as to shorten the flavor penetration time, improve the efficiency and reduce the cost.
Description
Technical field:
The present invention relates to a kind of meat product processing technology field, is a kind of meat products transformation local flavor permeating method specifically.
Background technology:
The local flavor infiltration is the important procedure of meat products process, at present normal static pickling technologies that adopt more, and this method length consuming time, efficient is low.
Summary of the invention:
The objective of the invention is to overcome the deficiency of above-mentioned prior art, and a kind of meat products transformation local flavor permeating method is provided, mainly solve problems such as existing method salting period is long, efficient is low.
In order to achieve the above object, the present invention is achieved in that a kind of meat products processing transformation local flavor permeating method, and its special character is that it comprises following processing step: stripping and slicing meat is placed in the withstand voltage cylinder; The filling pickling liquid is to flooding cube meat, and it is 0.2-0.3MPa that sealing is forced into in-cylinder pressure, keeps 20min; Pressure release then; And take out vacuum in the cylinder, to vacuum be-0.1 ~-0.05MPa, maintenance 10min; The cycle repeats aforesaid operations is until reaching requirement.
A kind of meat products transformation local flavor permeating method of the present invention, its described transformation mode be pressurization-pressure release, vacuumize-pressurize-... The circulation transformation; Moulding pressure is 0.25MPa, and it is-0.08 MPa that pressure release vacuumizes the final vacuum degree.
Compared with present technology a kind of meat products processing transformation local flavor permeating method of the present invention has outstanding substantive distinguishing features and marked improvement: adopt pressurization-pressure release, vacuumize-pressurize-... Circulation transformation mode; Make the compressing of cube meat structure, thin, alternating action; Be and periodically suck and extrude pickling liquid; Reach the effect that shortens the local flavor time of penetration, thereby raise the efficiency, reduce cost.
The specific embodiment:
In order to understand better and to implement, specify a kind of meat products processing of the present invention transformation tumbling method below in conjunction with embodiment.
Embodiment 1, and stripping and slicing meat is placed in the withstand voltage cylinder, and the filling pickling liquid is to flooding cube meat, and being forced into in-cylinder pressure is 0.25MPa; Keep 20min, pressure release and be evacuated to vacuum and be-0.08MPa then keeps 10min; Being forced into in-cylinder pressure again is 0.25MPa, keeps 20min, The cycle repeats aforesaid operations is until reaching requirement.
Embodiment 2, and stripping and slicing meat is placed in the withstand voltage cylinder, and the filling pickling liquid is to flooding cube meat, and being forced into in-cylinder pressure is 0.2MPa, keeps 20min, and pressure release and be evacuated to vacuum and be-0.05MPa then keeps 10min; The cycle repeats aforesaid operations is until reaching requirement.
Embodiment 3, and stripping and slicing meat is placed in the withstand voltage cylinder, and the filling pickling liquid is to flooding cube meat, and being forced into in-cylinder pressure is 0.3MPa, keeps 20min, and pressure release and be evacuated to vacuum and be-0.1MPa then keeps 10min; The cycle repeats aforesaid operations is until reaching requirement.
Embodiment 4, and stripping and slicing meat is placed in the withstand voltage cylinder, and the filling pickling liquid is to flooding cube meat, and being forced into in-cylinder pressure is 0.2MPa, keeps 20min, and pressure release and be evacuated to vacuum and be-0.07MPa then keeps 10min; The cycle repeats aforesaid operations is until reaching requirement.
Embodiment 5, and stripping and slicing meat is placed in the withstand voltage cylinder, and the filling pickling liquid is to flooding cube meat, and being forced into in-cylinder pressure is 0.3MPa, keeps 20min, and pressure release and be evacuated to vacuum and be-0.06MPa then keeps 10min; The cycle repeats aforesaid operations is until reaching requirement.
Claims (2)
1. meat products transformation local flavor permeating method is characterized in that it comprises following processing step: stripping and slicing meat is placed in the withstand voltage cylinder, and the filling pickling liquid is to flooding cube meat; Being forced into in-cylinder pressure is 0.2 ~ 0.3MPa; Keep 20min, pressure release then, and take out vacuum in the cylinder; To vacuum be-0.1 ~-0.05MPa, keep 10min; The cycle repeats aforesaid operations is until reaching requirement.
2. according to claims 1 described a kind of meat products transformation local flavor permeating method, it is characterized in that described moulding pressure is 0.25MPa, it is-0.08 MPa that pressure release vacuumizes the final vacuum degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103520324A CN102423082A (en) | 2011-11-09 | 2011-11-09 | Meat product variable pressure flavor penetration method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103520324A CN102423082A (en) | 2011-11-09 | 2011-11-09 | Meat product variable pressure flavor penetration method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102423082A true CN102423082A (en) | 2012-04-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2011103520324A Pending CN102423082A (en) | 2011-11-09 | 2011-11-09 | Meat product variable pressure flavor penetration method |
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| CN (1) | CN102423082A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462195A (en) * | 2013-09-29 | 2013-12-25 | 中国农业科学院农产品加工研究所 | Static pressure-variable pickling system |
| CN103766930A (en) * | 2013-12-31 | 2014-05-07 | 江苏省农业科学院 | Method for accelerating meat curing by alternating vacuum and pressurization |
| CN105105177A (en) * | 2015-07-17 | 2015-12-02 | 句容市天贵农副产品有限公司 | Pickling method for increasing old goose meat tenderness |
| CN106072077A (en) * | 2016-06-13 | 2016-11-09 | 福建三都澳食品有限公司 | The processing method of Carnis Haliotidis leisure food |
| CN108576658A (en) * | 2018-01-31 | 2018-09-28 | 东兰县鸿兔养殖专业合作社 | A kind of production method for now killing Roast rabbit |
| CN112385791A (en) * | 2019-08-16 | 2021-02-23 | 湖南农业大学 | Pork curing method and method for accelerating pork curing speed |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099576A (en) * | 1993-06-11 | 1995-03-08 | 迪安食品公司 | Method of curing pickle stock |
-
2011
- 2011-11-09 CN CN2011103520324A patent/CN102423082A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099576A (en) * | 1993-06-11 | 1995-03-08 | 迪安食品公司 | Method of curing pickle stock |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462195A (en) * | 2013-09-29 | 2013-12-25 | 中国农业科学院农产品加工研究所 | Static pressure-variable pickling system |
| CN103462195B (en) * | 2013-09-29 | 2016-01-20 | 中国农业科学院农产品加工研究所 | A kind of static transformation curing system |
| CN103766930A (en) * | 2013-12-31 | 2014-05-07 | 江苏省农业科学院 | Method for accelerating meat curing by alternating vacuum and pressurization |
| CN105105177A (en) * | 2015-07-17 | 2015-12-02 | 句容市天贵农副产品有限公司 | Pickling method for increasing old goose meat tenderness |
| CN106072077A (en) * | 2016-06-13 | 2016-11-09 | 福建三都澳食品有限公司 | The processing method of Carnis Haliotidis leisure food |
| CN108576658A (en) * | 2018-01-31 | 2018-09-28 | 东兰县鸿兔养殖专业合作社 | A kind of production method for now killing Roast rabbit |
| CN112385791A (en) * | 2019-08-16 | 2021-02-23 | 湖南农业大学 | Pork curing method and method for accelerating pork curing speed |
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Application publication date: 20120425 |