CN103271365A - Processing method for naturally fermenting low-sodium dry cured meat product - Google Patents
Processing method for naturally fermenting low-sodium dry cured meat product Download PDFInfo
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- CN103271365A CN103271365A CN2013102114248A CN201310211424A CN103271365A CN 103271365 A CN103271365 A CN 103271365A CN 2013102114248 A CN2013102114248 A CN 2013102114248A CN 201310211424 A CN201310211424 A CN 201310211424A CN 103271365 A CN103271365 A CN 103271365A
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Abstract
The invention discloses a processing method for naturally fermenting a low-sodium dry cured meat product. The processing method comprises the following steps of: tumbling fresh meat and salt or low-sodium salt with the weight being 2%-5% of that of the fresh meat into a tumbling machine; statically curing, namely standing the tumbled meat for 2-5 days at the temperature of 0-4 DEG C; dehydrating, namely putting the pieces of cured meat for 3-5 days at the temperature of 8-12 DEG C, the humidity of 80%-90% and the wind speed of 1-2 m/s; and naturally fermenting, namely standing the dehydrated meat for 12-16 days at the temperature of 13-20 DEG C, the humidity of 75-85% and the wind speed of 2-3 m/s, and then standing the meat for 7-15 days at the temperature of 20-30 DEG C, the humidity of 65%-80% and the wind speed to be 3-4 m/s, thus obtaining the finished product when the weight loss ratio is 40%-45%. The processing method disclosed by the invention has the advantages that a new technology of temperature-controlled and humidity-controlled multi-stage low-temperature fermentation is adopted, all-natural low-sodium fermentation is adopted without any flavor and fragrance in the processing process, and the safety and the sanitation of the product are guaranteed. Compared with that of products with equal salt, the sodium content of the product can be reduced by 31.6%-50.87%, and thus the product conforms to the idea of low-sodium healthy eating of people.
Description
Technical field
The invention belongs to food processing field, relate to the processing method of the dry-salt meat products of a kind of natural fermented low sodium.
Technical background
China's conventional dry butcher's meat goods have the stable market share because its unique local flavor is subjected to liking of consumers in general deeply with special mouthfeel, be the Other Meat goods irreplaceable.But its production cycle is long, the cost height, and complicated operation, commercial form is few, is restricting the development of whole enterprise always.Simultaneously, China's general salt content of the dry-salt local flavor meat products of tradition is very high, generally is several times as much as the normal salt content of other food, is the 8%-12% of product as the Jinhua ham salt content, and pressed salted duck, bacon, sausage etc. generally about 8%, all belong to high salt meat products.Modern medicine study shows that high sodium salt goods are the important factors that bring out cardiovascular and cerebrovascular diseases such as hypertension, apoplexy.In addition, also can increase the incidence of disease of cancer of the stomach, cancer of the esophagus, carcinoma of urinary bladder, increase the weight of the diabetes state of an illness.Therefore, the content that following meat product processing must reduce sodium salt just can cater to consumer demand.For complying with modern consumer to the low-sodium diet demand, research and develop and a kind ofly can keep original conventional dry butcher's meat goods local flavor, again low sodium, health, safety, fast, novel dry-salt meat products that cost is low is extremely urgent.
Summary of the invention
The present invention is directed to that present domestic conventional dry butcher's meat goods salt content is too high, the production cycle long, unhygienicly, edible lack drawbacks such as convenience, cost height, commercial form are few, the processing method of the dry-salt meat products of a kind of natural fermented low sodium is provided.
Purpose of the present invention can be achieved through the following technical solutions:
The processing method of the dry-salt meat products of a kind of natural fermented low sodium is characterized in that comprising following steps:
(1) tumbling: fresh meat and salt or Cardia Salt are put into tumbler, tumbling 1-3h at a slow speed, the control of 20r/min temperature 0 ?4 ℃; The addition of described salt or Cardia Salt is 3 heavy～5wt% of fresh meat; Described Cardia Salt mainly comprises following material: sodium chloride 5～7 weight portions, potassium chloride 3～6 weight portions, gluconic acid sodium salt 1～2 weight portion, saline taste polypeptide Gly-Lys1～3 weight portions, ornithyl-Beta-alanine 0.1～0.2 weight portion, potassium hydroxide 0.5～1 weight portion;
(2) quiet salting down: the meat after the tumbling was placed 2-5 days down at 0-4 ℃;
(3) dehydration: the meat after will pickling is put into the temperature and humidity control workshop, and temperature is made as 8-12 ℃, and humidity is made as 80%-90%, and wind speed is made as 1-2m/s, places 3-5 days;
(4) natural fermented: the meat temperature after will dewatering is made as 13-20 ℃, and humidity is made as 75-85%, and wind speed is made as 2-3m/s, places 12-16 days; Temperature is made as 20-30 ℃ then, humidity is made as 65%-75%, and wind speed is made as 3-4m/s, places 7-15 days, when weight-loss ratio arrives 40-45%, is finished product.
Wherein, described fresh meat is selected from the qualified pork of normal inspection or beef.
Described Cardia Salt also comprises magnesium chloride 0.5～1 weight portion.The preparation method of saline taste polypeptide Gly-Lys in the Cardia Salt sees the record of CN102389102A specification [0016] section.
The processing method of the dry-salt meat products of natural fermented low sodium of the present invention also comprises the finished product after natural fermented is placed 28-32 ℃, stores under the 60-70% humidity.
Beneficial effect
1) adopts temperature and humidity control multistage cold fermentation new technology, in process, do not add the low sodium fermentation of any essence and flavoring agent pure natural, guarantee the safety and sanitation of product.
2) on the basis that keeps the original flavour of conventional dry curing food and mouthfeel, can significantly reduce the product sodium content, compare with identical salt content product, sodium content reduces 31.6-50.87%.
3) the edible rate of product is higher, need not to do any finishing before eating, and edible part reaches 100%.
4) life cycle of the product is short, cost is low, easy and simple to handle, instant.
The specific embodiment
Embodiment 1, fragrant excellent with pork scented tea, the pork of salt processing
(1) raw material is selected and preliminary treatment: select pig tenterloin or shaven head, reject fat deposit;
(2) tumbling: heavy 100kg is example with fresh meat, adds the salt of 3kg, and cube meat and salt are put into tumbler, tumbling 1h at a slow speed, and the 20r/min temperature is controlled at 0-4 ℃;
(3) quiet salting down: the cube meat after the tumbling is placed 2d down at 0-4 ℃;
(4) dehydration: the cube meat after will pickling is put into the temperature and humidity control workshop, and temperature is made as 10 ℃, and humidity is made as 90%, and wind speed is made as 1m/s, places 3d;
(5) fermentation: temperature is made as 16 ℃, and humidity is made as 85% wind speed and is made as 2m/s, places 14d; Temperature is made as 25 ℃ then, humidity is made as 75%, and wind speed is made as 3m/s, places 10 days.
(6) boiling: take out cube meat, 120 ℃, boiling 15-20min;
(7) excision forming: cube meat is repaiied type slightly, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(8) packing: treat the sliced meat cooling, vacuum packaging namely gets the low dry-salt instant sliced meat of sodium, meat rod;
Wherein step (6)-(8) also can be finished by following steps
(6) excision forming: cube meat is repaiied type slightly, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(7) packing: sliced meat or the meat rod of well cutting are carried out vacuum packaging
(8) high-temperature sterilization: packaged sliced meat or meat rod are put into high-pressure sterilizing pot, place 20min down at 121 ℃ and be finished product.
Products characteristics: the scented tea of this explained hereafter, fragrant rod, be rose pink, tangent plane gloss, succulence is good, and is moderately salted, and the cured flavour that salts down is strong, and wherein sodium content is about 1.52% (accounting for the heavy ratio of meat).
Embodiment 2, low sodium pork scented tea, the fragrant rod of low sodium pork
(1) raw material is selected and preliminary treatment: select pig tenterloin or shaven head, reject fat deposit;
(2) tumbling: heavy 100kg is example with meat, the Cardia Salt that adds 3kg, cube meat and Cardia Salt are put into tumbler, tumbling 1h at a slow speed, 20r/min temperature control 0 ?4 ℃, described Cardia Salt prescription is respectively with the low sodium complex salt of CN102389102A specification embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5, embodiment 6;
(3) quiet salting down: the cube meat after the tumbling was placed 3 days down at 0-4 ℃;
(4) dehydration: the cube meat after will pickling is put into the temperature and humidity control workshop, and temperature is made as 12 ℃, and humidity is made as 90%, and wind speed is made as 1m/s, places 3 days;
(5) fermentation: temperature is made as 20 ℃, and humidity is made as 85%, and wind speed is made as 2m/s, places 12 days; Temperature is made as 30 ℃ then, humidity is made as 65%, and wind speed is made as 3m/s, places 7 days.
(6) boiling: take out cube meat, 120 ℃, boiling 15-20min;
(7) excision forming: cube meat is repaiied type slightly, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(8) packing: treat the sliced meat cooling, vacuum packaging namely gets the low dry-salt instant sliced meat of sodium or meat rod.
Wherein step (6)-(8) also can be finished by following steps
(6) excision forming: cube meat is repaiied type slightly, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(7) packing: sliced meat or the meat rod of well cutting are carried out vacuum packaging
(8) high-temperature sterilization: packaged sliced meat or meat rod are put into high-pressure sterilizing pot, place 20min down at 121 ℃ and be finished product.
Products characteristics: the low sodium scented tea of this explained hereafter, fragrant rod, be rose pink tangent plane gloss, succulence is good, moderately salted, the cured flavour that salts down is strong, and wherein sodium content is that 0.76%-0.93%(accounts for the heavy ratio of meat) to compare with equivalent salt group, sodium content reduces about 38.82%-50%.
Embodiment 3, fragrant excellent with beef scented tea, the beef of salt processing
(1) raw material is selected and preliminary treatment: select that the beef west is cold, eye meat or go up brain;
(2) tumbling: heavy 100kg is example with meat, adds the salt of 3.5kg, and cube meat and salt are put into tumbler, tumbling 2h at a slow speed, and the 20r/min temperature is controlled at 0-4 ℃.
(3) quiet salting down: the cube meat after the tumbling was placed 3 days down at 0-4 ℃;
(4) dehydration: the cube meat after will pickling is put into the temperature and humidity control workshop, and temperature is made as 10 ℃, and humidity is made as 85%, and wind speed is made as 2m/s, places 3 days;
(5) fermentation: temperature is made as 13 ℃, and humidity is made as 80%,, wind speed is made as 2m/s, places 14 days; Temperature is made as 25 ℃ then, humidity is made as 70%, and wind speed is made as 3m/s, places 12 days.
(6) boiling: take out cube meat, 120 ℃, boiling 15-20min;
(7) excision forming: cube meat is repaiied type slightly, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(8) packing: treat the sliced meat cooling, vacuum packaging namely gets the low dry-salt instant bull sliced meat of sodium or beef stick.
Wherein step (6)-(8) also can be finished by following steps
(6) excision forming: cube meat is repaiied type slightly, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(7) packing: sliced meat or the meat rod of well cutting are carried out vacuum packaging
(8) high-temperature sterilization: packaged sliced meat or meat rod are put into high-pressure sterilizing pot, place 20min down at 121 ℃, be finished product after the cooling.
Products characteristics: the low sodium beef scented tea of this explained hereafter, be dark rose, tangent plane gloss, moderately salted, strong sense is arranged, chew the strength foot, succulence is good, and the cured flavour that salts down is strong, and wherein sodium content is about 1.73% (accounting for the heavy ratio of meat).
Embodiment 4, low sodium beef scented tea, the fragrant rod of low sodium beef
(1) raw material is selected and preliminary treatment: select that the beef west is cold, eye meat or go up brain;
(2) tumbling: heavy 100kg is example with meat, adds the Cardia Salt of 3.5kg, and cube meat and Cardia Salt are put into tumbler, tumbling 2h at a slow speed, and the 20r/min temperature is controlled at 0-4 ℃.Described Cardia Salt prescription is with the low sodium complex salt of CN102389102A specification embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5, embodiment 6;
(3) quiet salting down: the cube meat after the tumbling was placed 3 days down at 0-4 ℃;
(4) dehydration: the cube meat after will pickling is put into the temperature and humidity control workshop, and temperature is made as 10 ℃, and humidity is made as 85%, and wind speed is made as 2m/s, places 3 days;
(5) fermentation: temperature is made as 15 ℃, and humidity is made as 80%,, wind speed is made as 2m/s, places 16 days; Temperature is made as 20 ℃ then, humidity is made as 75%, and wind speed is made as 3m/s, places 10 days.
(6) boiling: take out cube meat, 120 ℃, boiling 15-20min;
(7) excision forming: cube meat is repaiied type slightly, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(8) packing: treat the sliced meat cooling, vacuum packaging namely gets the low dry-salt instant bull sliced meat of sodium or beef stick.
Wherein step (6)-(8) also can be finished by following steps
(6) excision forming: cube meat is repaiied type slightly, cut into the meat rod of the sliced meat of thick about 1-2cm or long 1-2cm, wide 1-2cm, high 5-7cm.
(7) packing: sliced meat or the meat rod of well cutting are carried out vacuum packaging
(8) high-temperature sterilization: packaged sliced meat or meat rod are put into high-pressure sterilizing pot, place 20min down at 121 ℃ and be finished product.
Products characteristics: the low sodium beef scented tea of this explained hereafter, be dark rose, tangent plane gloss, moderately salted, strong sense is arranged, chew the strength foot, succulence is good, the cured flavour that salts down is strong, and wherein sodium content is that 0.85%-1.1%(accounts for the heavy ratio of meat) to compare with equivalent salt group, sodium content reduces about 36.42%-50.87%.
Embodiment 5, the bacon of making of salt
(1) raw material is selected and preliminary treatment: select one-level belt leather streaky pork 100kg, require the girth of a garment alternate, subcutaneous fat is divided into 10cm then less than 2cm, and long 25cm's is rectangular.
(2) tumbling: heavy 100kg is example with meat, adds the salt of 5kg, and cube meat and salt are put into tumbler, tumbling 3h at a slow speed, and the 20r/min temperature is controlled at 0-4 ℃;
(3) quiet salting down: the cube meat after the tumbling was placed 5 days down at 0-4 ℃;
(4) dehydration: the cube meat after will pickling is put into the temperature and humidity control workshop, and temperature is made as 8 ℃, and humidity is made as 80%, and wind speed is made as 1m/s, places 5 days;
(5) fermentation: temperature is made as 15 ℃, and humidity is made as 75%,, wind speed is made as 2m/s, places 13 days; Temperature is made as 22 ℃ then, humidity is made as 75%, and wind speed is made as 4m/s, places 15 days.
(6) store: product is placed 28-32 ℃, store under the 60-70% humidity.
Products characteristics: the cured meat fat color is yellowish, and lean meat is dark rose, tangent plane gloss, and the cured meat and fish that salt down are strong, and are moderately salted, and aftertaste is more sufficient, and wherein sodium content is about 2.12% (accounting for the heavy ratio of meat).
Embodiment 6, low sodium bacon
(1) raw material is selected and preliminary treatment: select one-level belt leather streaky pork 100kg, require the girth of a garment alternate, subcutaneous fat is divided into 10cm then less than 2cm, and long 25cm's is rectangular.
(2) tumbling: heavy 100kg is example with meat, adds the Cardia Salt of 5kg, and cube meat and Cardia Salt are put into tumbler, tumbling 3h at a slow speed, and the 20r/min temperature is controlled at 0-4 ℃, and described Cardia Salt prescription is with the low sodium complex salt of CN102389102A specification embodiment 4;
(3) quiet salting down: the cube meat after the tumbling was placed 5 days down at 0-4 ℃;
(4) dehydration: the cube meat after will pickling is put into the temperature and humidity control workshop, and temperature is made as 8 ℃, and humidity is made as 80%, and wind speed is made as 1m/s, places 5 days;
(5) fermentation: temperature is made as 15 ℃, and humidity is made as 75%,, wind speed is made as 2m/s, places 13 days; Temperature is made as 22 ℃ then, humidity is made as 75%, and wind speed is made as 4m/s, places 15 days.
(6) store: product is placed 28-32 ℃, store under the 60-70% humidity.
Products characteristics: the cured meat fat color is yellowish, and lean meat is dark rose, tangent plane gloss, the cured meat and fish that salt down are strong, and are moderately salted, and aftertaste is more sufficient, wherein sodium content is that 1.05%-1.45%(accounts for the heavy ratio of meat) to compare with equivalent salt group, sodium content reduces about 31.60%-50.47%.
Claims (4)
1. the processing method of the dry-salt meat products of natural fermented low sodium is characterized in that comprising following steps:
(1) tumbling: fresh meat and salt or Cardia Salt are put into tumbler, tumbling 1-3h at a slow speed, the control of 20r/min temperature 0 ?4 ℃; The addition of described salt or Cardia Salt be fresh meat heavy 2～5%; Described Cardia Salt mainly comprises following material: sodium chloride 5～7 weight portions, potassium chloride 3～6 weight portions, gluconic acid sodium salt 1～2 weight portion, saline taste polypeptide Gly-Lys1～3 weight portions, ornithyl-Beta-alanine 0.1～0.2 weight portion, potassium hydroxide 0.5～1 weight portion;
(2) quiet salting down: the meat after the tumbling was placed 2-5 days down at 0-4 ℃;
(3) dehydration: the meat after will pickling is put into the temperature and humidity control workshop, and temperature is made as 8-12 ℃, and humidity is made as 80%-90%, and wind speed is made as 1-2m/s, places 3-5 days;
(4) natural fermented: the meat temperature after will dewatering is made as 13-20 ℃, and humidity is made as 75-85%, and wind speed is made as 2-3m/s, places 12-16 days; Temperature is made as 20-30 ℃ then, humidity is made as 65%-80%, and wind speed is made as 3-4m/s, places 7-15 days, when weight-loss ratio arrives 40-45%, is finished product.
2. the processing method of the dry-salt meat products of natural fermented low sodium according to claim 1 is characterized in that described fresh meat is selected from the qualified pork of normal inspection or beef.
3. the processing method of the dry-salt meat products of natural fermented low sodium according to claim 1 is characterized in that described Cardia Salt also comprises magnesium chloride 0.5～1 weight portion.
4. the processing method of the dry-salt meat products of natural fermented low sodium according to claim 1, the processing method that it is characterized in that the dry-salt meat products of natural fermented low sodium also comprise the finished product after natural fermented are placed 28-32 ℃, store under the 60-70% humidity.
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| CN103478752A (en) * | 2013-10-12 | 2014-01-01 | 武汉轻工大学 | Preparation method for low-sodium-salt spiced beef leisure food |
| CN103864899A (en) * | 2014-04-08 | 2014-06-18 | 雷国泰 | Polypeptide capable of increasing saline taste, preparation method thereof and salt containing polypeptide |
| CN105475862A (en) * | 2015-12-24 | 2016-04-13 | 莆田市城厢区诚味食品有限公司 | Method for pickling pork jowl meat |
| CN105638847A (en) * | 2016-01-06 | 2016-06-08 | 祝路芳 | Low salt preservation method for streaky pork |
| CN107495287A (en) * | 2017-09-28 | 2017-12-22 | 中国水产科学研究院南海水产研究所 | The processing method that a kind of compound savory agent quickly pickles fish |
| CN112890113A (en) * | 2021-02-01 | 2021-06-04 | 武汉轻工大学 | Preparation method of preserved meat product and self-heating food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105638847A (en) * | 2016-01-06 | 2016-06-08 | 祝路芳 | Low salt preservation method for streaky pork |
| CN107495287A (en) * | 2017-09-28 | 2017-12-22 | 中国水产科学研究院南海水产研究所 | The processing method that a kind of compound savory agent quickly pickles fish |
| CN112890113A (en) * | 2021-02-01 | 2021-06-04 | 武汉轻工大学 | Preparation method of preserved meat product and self-heating food |
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| CN103271365B (en) | 2014-05-07 |
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