CN103766930A - Method for accelerating meat curing by alternating vacuum and pressurization - Google Patents
Method for accelerating meat curing by alternating vacuum and pressurization Download PDFInfo
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- CN103766930A CN103766930A CN201310744590.4A CN201310744590A CN103766930A CN 103766930 A CN103766930 A CN 103766930A CN 201310744590 A CN201310744590 A CN 201310744590A CN 103766930 A CN103766930 A CN 103766930A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for accelerating meat curing by alternating vacuum and pressurization, belonging to the technical field of food processing, and in particular relates to a curing method of meats of livestock and poultry. The method comprises the steps of soaking fresh meat into curing liquid, and curing by alternating vacuum and pressurization, wherein during curing, the vacuum degree is 0.02-0.1MPa, the pressure value is 0.05-0.25MPa, the time ratio of vacuum to pressure is (1-3): 1, and the total time of alternate curing is shorter than 8h. According to the method, curing is carried out by alternating vacuum and pressurization, so that the defects that the meat curing period is long, curing is not even, and the like can be overcome.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to the method for salting of poultry, meat of poultris.
Background technology
Pickling is one of important step of meat products processing, a lot of characteristic meat products are formed by pickling, as ham, bacon, salt water duck, pressed salted duck, wind duck, the traditional meats such as wind goose, its distinctive local flavor has been won liking of consumers in general, but the traditional handicraft that meat is pickled mainly relies on highly-saline pickling, waste time and energy, production efficiency is low, do not promote the effective means of salt rapid osmotic, this has just caused salt infiltration slow and inhomogeneous, products taste, quality is unstable, salting period is long, nutritive loss is larger, and easily cause the problems such as microbial contamination, be unfavorable for realizing the suitability for industrialized production of traditional salted and cured goods.
At present, the pickling technology of uses advanced, improves pickling process to shorten the salted time, guarantees to pickle effect simultaneously, very great for the production efficiency meaning that improves enterprise.Along with generation and the development of modernization sophisticated equipment, new equipment and technology also start to be applied to gradually pickling of meat.Up to now, impel the method for meat quick cure, mainly contain pre-massage, salt solution injection, ultrasonic wave facture and ultra high pressure treatment method, but these methods are thrown away and are existed technical requirement high, the shortcomings such as product facility is expensive, and energy consumption is large are difficult to popularize in actual production.Therefore study the application of new process technology in meat quick cure significant.
Summary of the invention
The object of this invention is to provide a kind of vacuum and alternately accelerate with pressurization the new method that meat is pickled, having overcome meat, to pickle the cycle long, pickles the defects such as inhomogeneous.
The present invention is immersed in fresh meat in pickling liquid, pickle by vacuum and the method that pressurization is alternately pickled, while pickling, vacuum is 0.02～0.1MPa, and force value is 0.05～0.25MPa, vacuum is 1～3 ︰ 1 with the time ratio of pressure, and the total time of alternately pickling is less than 8 hours.
Beneficial effect of the present invention:
1, the present invention's equipment price used is not high, simple to operate, and the good uniformity of pickling is easy to promote;
2, the present invention is the curing speed that improves meat by means of physical action, does not add additive, meets the requirement of green safety food;
What 3, the present invention pickled meat is no more than 8 hours total time, and speed promotes successful, can improve 40%;
4, the present invention can also improve the water-retaining property of meat, reduces the cooking loss rate of meat, contributes to improve the yield of meat products, is applicable to the processing of poultry, meat of poultris.
Pickle efficiency in order to improve, the mass ratio that feeds intake of fresh meat and pickling liquid is 1 ︰ 2.5.
While pickling, vacuum is 0.06～0.08MPa, and force value is 0.15～0.2MPa.Curing speed increases along with the increase of vacuum, but it is slow to reach the increase of the speed of pickling after 0.08MPa, and therefore to select vacuum be 0.06 ~ 0.08MPa in the present invention; Curing speed increases along with the increase of force value, and when force value exceedes after 0.2MPa, the moisture of meat and pH value can decline to some extent, and therefore pressure selection of the present invention is 0.15 ~ 0.2MPa.
Vacuum is 3 ︰ 2 with the time ratio of pressure.The time of vacuum and pressure curing speed when being 3:2 is the fastest, and water-retaining property is best
In pickling liquid before immersion, saliferous mass percent is 6～8%, and the mass ratio that feeds intake of fresh meat and pickling liquid is 1 ︰ 2.5～3.In the time that the salt concentration of pickling liquid exceedes 8%, vacuum pressed is pickled the improvement of water-retaining property to meat and tender degree by ineffective.Vacuum alternately pickle with pressurization compared with normal pressure pickle that speed increases at most, when the mass ratio that feeds intake is 1:2.5 ~ 1:3, vacuum performs to maximum with pressurization effect alternately.
The specific embodiment
Example 1:
1, the pickling liquid 2.5kg that is first 8% by salt content is placed in pressure vessel, then the fresh duck brisket of 1kg peeling is dropped into this pressure vessel.
2, the above-mentioned pressure vessel of good seal, vacuumizes with vavuum pump, and making vacuum in container is 0.08MPa, keeps 18 minutes, and then exhaust rapidly, then container is pressurizeed with force (forcing) pump, making container inner pressure value is 0.2MPa, keeps 12 minutes, then rapid exhaust; Successively circulation above vacuumize, compression motion, after 4 hours, finish.From pickling liquid, take out the duck brisket 0.1kg pickling.
3, according to the mensuration of sodium chloride content in GB/T 12457-2008 food to this method the salt content after 4 hours measure, according to boiling=［ heavy before (heavy after heavy before heating-heating)/heating ］ × 100%, weigh the forward and backward meat sample quality of heating, calculate cooking loss.
Result shows that the salt content of the meat of pickling according to this method is 3.65%, the salt content of the normal pressure wet salting of common process is 2.61%, the cooking loss rate of the meat that the inventive method is pickled is 8.55%, and the cooking loss rate of common process normal pressure wet salting is 11.31%.
4, with reference to J.E. Hayes etc., Development of a modi ed dry curing process for beef.The method of Meat Science 77 (2007) 314 – 323 is measured Rou center and outside salt content, evaluates the uniformity of pickling.
| ? | Meat center salt content | The outside salt content of meat | Mean value |
| Normal pressure is pickled | 2.01% | 3.21% | 2.61% |
| Vacuum is alternately pickled with pressurization | 3.41% | 3.89% | 3.65% |
Example 2:
1, the pickling liquid 3kg that is first 6% by salt content is placed in pressure vessel, then the fresh pork of 1kg peeling is dropped into this pressure vessel.
2, the above-mentioned pressure vessel of good seal, vacuumizes with vavuum pump, and making vacuum is 0.07MPa, keep 10 minutes, and then exhaust rapidly, then with press pump pressurization, making force value is 0.15MPa, keeps 10 minutes, then rapid exhaust; Successively circulation above vacuumize, compression motion, after 4 hours, finish.From pickling liquid, take out the pork 0.1kg pickling.
3, according to the mensuration of sodium chloride content in GB/T 12457-2008 food to this method the salt content after 4 hours measure, according to boiling=［ heavy before (heavy after heavy before heating-heating)/heating ］ × 100%, weigh the forward and backward meat sample quality of heating, calculate cooking loss.
Result shows that the salt content of the meat of pickling according to this method is 3.42%, the salt content of the normal pressure wet salting of common process is 2.61%, the cooking loss rate of the meat that this method is pickled is 8.35%, and the cooking loss rate of common process normal pressure wet salting is 11.31%.
4, with reference to J.E. Hayes etc., Development of a modi ed dry curing process for beef.The method of Meat Science 77 (2007) 314 – 323 is measured Rou center and outside salt content, evaluates the uniformity of pickling.
| ? | Meat center salt content | The outside salt content of meat | Mean value |
| Normal pressure is pickled | 2.01% | 3.21% | 2.61% |
| Vacuum is alternately pickled with pressurization | 3.145% | 3.695% | 3.42% |
Conclusion: from upper two examples: adopt technique of the present invention to pickle yield higher, pickle Hou Rou center and outside salt content difference little, the good uniformity of pickling is pickled in normal pressure.In addition, be no more than 8 hours total time, speed promotes successful.
Claims (5)
1. a vacuum alternately accelerates with pressurization the method that meat is pickled, fresh meat is immersed in pickling liquid, it is characterized in that: alternately accelerate the method that meat is pickled with vacuum and pressurization, while pickling, vacuum is 0.02～0.1MPa, force value is 0.05～0.25MPa, vacuum is 1～3 ︰ 1 with the time ratio of pressure, and the total time of alternately pickling is less than 8 hours.
2. vacuum alternately accelerates with pressurization the method that meat is pickled according to claim 1, it is characterized in that: the mass ratio that feeds intake of fresh meat and pickling liquid is 1 ︰ 1～4.
3. alternately accelerate according to vacuum described in claim 1 or 2 and pressurization the method that meat is pickled, it is characterized in that: while pickling, vacuum is 0.06～0.08MPa, force value is 0.15～0.2MPa.
4. vacuum alternately accelerates with pressurization the method that meat is pickled according to claim 3, it is characterized in that: vacuum is 3 ︰ 2 with the time ratio of pressure.
5. vacuum alternately accelerates with pressurization the method that meat is pickled according to claim 3, it is characterized in that: in the pickling liquid before immersion, saliferous mass percent is 6～8%, and the mass ratio that feeds intake of fresh meat and pickling liquid is 1 ︰ 2.5～3.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310744590.4A CN103766930A (en) | 2013-12-31 | 2013-12-31 | Method for accelerating meat curing by alternating vacuum and pressurization |
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| CN201310744590.4A CN103766930A (en) | 2013-12-31 | 2013-12-31 | Method for accelerating meat curing by alternating vacuum and pressurization |
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| CN103766930A true CN103766930A (en) | 2014-05-07 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106616530A (en) * | 2016-12-09 | 2017-05-10 | 大连工业大学 | Processing method of biological degreasing-based sturgeon food |
| CN107212289A (en) * | 2017-06-02 | 2017-09-29 | 杭州富阳康盛食品有限公司 | Food-processing method |
| CN108740829A (en) * | 2018-06-07 | 2018-11-06 | 重庆凯年食品有限公司 | A kind of bacon processing technology |
| CN113693430A (en) * | 2020-05-21 | 2021-11-26 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, computer device, readable storage medium and cooking device |
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| SU566550A1 (en) * | 1976-02-11 | 1977-07-30 | Останкинский мясоперерабатывающий комбинат | Method of producing smoked food |
| CN1099576A (en) * | 1993-06-11 | 1995-03-08 | 迪安食品公司 | Method of curing pickle stock |
| KR20020053903A (en) * | 2000-12-26 | 2002-07-06 | 이대성 | Device and method for marinating meat by vacuumizing and pressurizing |
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2013
- 2013-12-31 CN CN201310744590.4A patent/CN103766930A/en active Pending
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| SU566550A1 (en) * | 1976-02-11 | 1977-07-30 | Останкинский мясоперерабатывающий комбинат | Method of producing smoked food |
| CN1099576A (en) * | 1993-06-11 | 1995-03-08 | 迪安食品公司 | Method of curing pickle stock |
| KR20020053903A (en) * | 2000-12-26 | 2002-07-06 | 이대성 | Device and method for marinating meat by vacuumizing and pressurizing |
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| 詹文圆，等: "变压滚揉腌制工艺对冷却猪肉中微生物的影响", 《食品工业科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106616530A (en) * | 2016-12-09 | 2017-05-10 | 大连工业大学 | Processing method of biological degreasing-based sturgeon food |
| CN107212289A (en) * | 2017-06-02 | 2017-09-29 | 杭州富阳康盛食品有限公司 | Food-processing method |
| CN108740829A (en) * | 2018-06-07 | 2018-11-06 | 重庆凯年食品有限公司 | A kind of bacon processing technology |
| CN113693430A (en) * | 2020-05-21 | 2021-11-26 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, computer device, readable storage medium and cooking device |
| CN113693430B (en) * | 2020-05-21 | 2022-08-09 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, computer device, readable storage medium and cooking device |
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Application publication date: 20140507 |