CN103783559A - Ultrasound and wet salting combined efficient composite salting method for meat - Google Patents
Ultrasound and wet salting combined efficient composite salting method for meat Download PDFInfo
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- CN103783559A CN103783559A CN201410030743.3A CN201410030743A CN103783559A CN 103783559 A CN103783559 A CN 103783559A CN 201410030743 A CN201410030743 A CN 201410030743A CN 103783559 A CN103783559 A CN 103783559A
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- meat
- salting
- ultrasonic wave
- wet
- treatment
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- 235000013372 meat Nutrition 0.000 title claims abstract description 65
- 238000009938 salting Methods 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000002604 ultrasonography Methods 0.000 title abstract description 4
- 239000002131 composite material Substances 0.000 title abstract 3
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 238000005554 pickling Methods 0.000 claims description 38
- 235000021110 pickles Nutrition 0.000 claims description 27
- 238000002203 pretreatment Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 10
- 229920003023 plastic Polymers 0.000 claims description 8
- 239000004033 plastic Substances 0.000 claims description 8
- 235000020995 raw meat Nutrition 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 235000019542 Cured Meats Nutrition 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 abstract description 2
- 206010016807 Fluid retention Diseases 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000011160 research Methods 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 238000001764 infiltration Methods 0.000 description 3
- 230000008595 infiltration Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 241000219307 Atriplex rosea Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241000219321 Caryophyllaceae Species 0.000 description 1
- 235000002845 Dianthus plumarius Nutrition 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006854 communication Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses an ultrasound and wet salting combined efficient composite salting method for meat, which comprises the following steps: preparing salting liquid, pretreating raw material meat, carrying out salting pretreatment on the meat, and carrying out ultrasound and wet salting combined composite salting on the meat. According to the method disclosed by the invention, equipment is simple, the implementation is easy, and the operation is safe, and the method has a great popularization value in the field of meat processing; application experiments prove that by using the salting method disclosed by the invention, the salting time can be shortened to 40-60 minutes, and meat with a good salting effect can be obtained, and the redness value, tenderness value, amino acid content and water retention of the salted meat are all better than those of equivalent wet salted meat, and therefore, while the salting time is significantly shortened, compared with a wet salting technology, the method disclosed by the invention can significantly improve the quality of salted meat.
Description
Technical field
The present invention relates to utilize the means of ultrasonic wave in conjunction with wet salting, the method for rapidly and efficiently pickling meat, belongs to meat and pickles new technology.
Background technology
Pickling is one of important step in meat products processing.By pickling technology, meat is pickled local flavor, pickles yellowish pink, pickled quality and form, pickle the cycle, pickle numerous meats such as uniformity and pickle the index of quality and all have facilitation.At present, the method that meat is pickled mainly adopts dry-salt, wet salting, mix and pickle and the method such as salt water injection, but because traditional pickling process technique is depended on high salinity unduly, lack and promote salt rapid osmotic effective means, cause salt infiltration slow and inhomogeneous, products taste quality is unstable, and the cycle of pickling is long, easily causes the problems such as microbial contamination; Modern salt water injection pickling technology, although to traditional pickling process process modification, can improve and pickle uniformity and permeability, and applicable large-scale corporation pickles, and easily makes yellowish pink red scale value (a value) decline, and meat turns white, and affects the evaluation of meat outward appearance.Existing pickling process technology, pickling efficiency, pickle in effect and have some drawbacks, can not be guaranteed product quality, causes the wasting of resources such as labour, material resources.
Ultrasonic wave refers to that the inaudible frequency of people's ear, higher than above sound wave, can have effect spread in the media such as gas, liquid, solid melt, and in its communication process, the interaction of ultrasonic wave and medium can make hyperacoustic phase place and amplitude etc. change.The mainly machinery based on its cavitation effect and chemical affect of the application of ultrasonic wave in food industry, hyperacoustic mechanics effect is given the penetration of solvent cell membrane and is strengthened the inside and outside mass transport of cell, hyperacoustic another effect is to destroy the cell membrane of cell, cell inclusion is more easily discharged, people utilize hyperacoustic these features, are widely used in the fields such as industrial agriculture medical and health and bioengineering.
Have been reported, ultrasonic wave is used in meat processing technology just gradually, can promote the infiltration of pork salinity and diffusion Li Lan can wait proportion as the research of Cai Huazhen etc. shows hyperacoustic cavitation effect; The proportion 40KHZ such as Li Lanhui, electrical power 1000W, intensity is 1.33W/M
2ultrasound bath process goat cube meat 3-5min, find obviously to have improved the tenderization speed of cube meat; Zhong Saiyi improves the traditional pickling process technique of boiled salted duck with ultrasonic wave, show that ultrasonic wave can effectively promote diffusion and the infiltration of salinity and spice, has significantly improved the tender degree of meat simultaneously; Lyng etc. prove that ultrasonic wave treatment technology can improve the tender degree of beef after processing beef with the low frequency ultrasonic wave of certain limit, shorten its maturity period, increase economic benefit; The people such as Liu Xinling, pickle operation to beef and carry out ultrasonic wave processing research, have investigated the impact of different ultrasonic processing times on curing speed, by measuring the length of penetration of natrium nitrosum, determine curing speed, thus the best ultrasonic treatment time of optimization.
The research of meat ultrasonic wave pickling technology, though carried out some researchs, but be mainly to conduct a research around curing speed, reach and solely attempt to utilize ultrasonic wave to pickle the object that improves curing speed, but ignored the impact of ultrasonic wave on key indexs such as meat nutritional labeling, yellowish pinks, ultrasonic wave meat pickling technology still needs further improvement.In meat products large-scale production processing, ultrasonic wave is pickled and can be produced a large amount of heat, causes the rising of temperature, affects the meat index such as cured meat yellowish pink, meat water retention, and research before all fails to consider or ignore the impact of this factor.Therefore, adopt simply ultrasonic wave to pickle meat, though can improve curing speed; or tenderization meat; but may cause the generation of unfavorable phenomenons such as pickling meat yellowish pink is thin out, nutrition leak, cannot form and effectively protect pickling meat quality, ultrasonic wave pickling technology still needs to inquire into.
Summary of the invention
The object of the present invention is to provide the meat high efficiency composition method for salting of a kind of ultrasonic wave in conjunction with wet salting; pickle pretreatment technology, adopt the ultrasonic impact research of wet salting mixing pickling technology on meat structure, yellowish pink, nutritional labeling of being combined with wet salting mixing pickling process, clear and definite ultrasonic wave by refinement ultrasonic wave; foundation can quick cure and effectively protection meat pickle yellowish pink, protection and pickle meat nutritional labeling, protection meat structure, ultrasonic wave pickling process technology efficiently.
For achieving the above object, the present invention adopts following technical scheme:
Ultrasonic wave, in conjunction with the meat high efficiency composition method for salting of wet salting, comprising: pickling liquid preparation, raw meat pre-treatment, pickle pre-treatment and ultrasonic wave is pickled in conjunction with wet salting is compound;
Concrete steps are as follows:
(1) pickling liquid preparation:
Pickle requirement configuration pickling liquid by different meats, wherein brine concentration is 8 ± 3%, and other batchings are pressed product requirement and added;
(2) raw meat pre-treatment:
Fresh feed meat is cleaned up, remove the peel, go suety, take volume as 6L processor for ultrasonic wave is as example, be cut into 150 ± 20 grams of big or small cube meat, stand-by;
(3) pickle pre-treatment:
Step (2) is pickled to the good meat sample of pre-treatment and mix in 0.9-1.1:1 ratio with step (1) pickling liquid, then sealing;
(4) ultrasonic wave is pickled in conjunction with wet salting is compound:
The mixing cured meat sample of step (3) encapsulation process is placed in to processor for ultrasonic wave, keeps water temperature to be no more than 10 ℃, ultrasonic power is 60W × 40%, and ultrasonic time is 40-60 minute.
The meat sample of pickling pre-treatment in described step (3) mixes in 1:1 ratio with pickling liquid, then puts into food grade plastic bag or other plastics, glass container seals.
Advantage of the present invention:
The present invention is in significantly shortening salting period, improve and pickle meat quality, equipment is simple, easy to implement the method, handling safety, there is larger promotional value at meat manufacture field, show by application experiment, method for salting salting period of the present invention shortens to 40～60 minutes, and obtain pickle respond well meat, wherein red scale value, tender degree value, amino acid content, water retention are all better than equal wet salting meat.
The specific embodiment
Embodiment 1: a kind of ultrasonic wave, in conjunction with the meat high efficiency composition method for salting of wet salting, comprises the following steps:
(1) pickling liquid preparation
Pickle requirement configuration pickling liquid by different meats, wherein brine concentration is 6%, and other batchings are pressed product requirement and added;
(2) raw meat pre-treatment:
Fresh feed meat cleans up, and removes the peel, goes suety, take volume as 6L processor for ultrasonic wave is as example, is cut into 160 grams of big or small cube meat, stand-by;
(3) pickle pre-treatment:
To handle meat sample well and mix in 1:1 ratio with pickling liquid, put into food grade plastic bag (or other plastics, glass container) sealing;
(4) ultrasonic wave is pickled in conjunction with wet salting is compound
The polybag that pickling liquid and raw meat are housed is placed in to processor for ultrasonic wave, keeps water temperature to be no more than 10 ℃, ultrasonic power is 60W × 40%, and ultrasonic time is 40 minutes.
Embodiment 2: a kind of ultrasonic wave, in conjunction with the meat high efficiency composition method for salting of wet salting, comprises the following steps:
(1) pickling liquid preparation:
Pickle requirement configuration pickling liquid by different meats, wherein brine concentration is 8%, and other batchings are pressed product requirement and added;
(2) raw meat pre-treatment:
Fresh feed meat cleans up, and removes the peel, goes suety, take volume as 6L processor for ultrasonic wave is as example, is cut into 150 grams of big or small cube meat, and the large I of cube meat is adjusted by the same equal proportion of ultrasonic wave volume and cube meat size according to processor for ultrasonic wave volume, stand-by;
(3) pickle pre-treatment:
To handle meat sample well and mix in 1:1 ratio with pickling liquid, put into food grade plastic bag (or other plastics, glass container) sealing;
(4) ultrasonic wave is pickled in conjunction with wet salting is compound
The polybag that pickling liquid and raw meat are housed is placed in to processor for ultrasonic wave, keeps water temperature to be no more than 10 ℃, ultrasonic power is 60W × 40%, and ultrasonic time is 50 minutes.
Claims (2)
1. ultrasonic wave, in conjunction with a meat high efficiency composition method for salting for wet salting, is characterized in that comprising: pickling liquid preparation, raw meat pre-treatment, pickle pre-treatment and ultrasonic wave is pickled in conjunction with wet salting is compound;
Concrete steps are as follows:
(1) pickling liquid preparation:
Pickle requirement configuration pickling liquid by different meats, wherein brine concentration is 8 ± 3%, and other batchings are pressed product requirement and added;
(2) raw meat pre-treatment:
Fresh feed meat is cleaned up, remove the peel, go suety, take volume as 6L processor for ultrasonic wave is as example, be cut into 150 ± 20 grams of big or small cube meat, stand-by;
(3) pickle pre-treatment:
Step (2) is pickled to the good meat sample of pre-treatment and mix in 0.9-1.1:1 ratio with step (1) pickling liquid, then sealing;
(4) ultrasonic wave is pickled in conjunction with wet salting is compound:
The mixing cured meat sample of step (3) encapsulation process is placed in to processor for ultrasonic wave, keeps water temperature to be no more than 10 ℃, ultrasonic power is 60W × 40%, and ultrasonic time is 40-60 minute.
2. a kind of ultrasonic wave according to claim 1 is in conjunction with the meat high efficiency composition method for salting of wet salting, it is characterized in that: the meat sample of pickling pre-treatment in described step (3) mixes in 1:1 ratio with pickling liquid, then put into food grade plastic bag or other plastics, glass container seals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410030743.3A CN103783559A (en) | 2014-01-23 | 2014-01-23 | Ultrasound and wet salting combined efficient composite salting method for meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410030743.3A CN103783559A (en) | 2014-01-23 | 2014-01-23 | Ultrasound and wet salting combined efficient composite salting method for meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783559A true CN103783559A (en) | 2014-05-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410030743.3A Pending CN103783559A (en) | 2014-01-23 | 2014-01-23 | Ultrasound and wet salting combined efficient composite salting method for meat |
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| CN (1) | CN103783559A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187797A (en) * | 2014-07-11 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Processing technology for salted goose |
| 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 |
| CN106722355A (en) * | 2016-12-15 | 2017-05-31 | 江苏省农业科学院 | A kind of method of ultrasonic wave tenderization goose |
| CN107960607A (en) * | 2017-12-11 | 2018-04-27 | 徐州汉戌堂食品有限公司 | A kind of ultrasonic wave meat curing method |
| CN109170611A (en) * | 2018-10-22 | 2019-01-11 | 枣庄学院 | A kind of pomegranate flavor dried pork and preparation method thereof using the preparation of ultrasonic wave added pickling technology |
| CN110353193A (en) * | 2019-08-01 | 2019-10-22 | 安徽农业大学 | A method of improving marinated livestock and poultry meat |
| CN111011742A (en) * | 2019-12-31 | 2020-04-17 | 安徽光正食品有限公司 | Efficient composite pickling method for low-temperature meat product by utilizing ultrasonic waves |
| WO2022205885A1 (en) * | 2021-03-31 | 2022-10-06 | 青岛海尔电冰箱有限公司 | Ultrasonic auxiliary pickling device and refrigerator |
| WO2022205886A1 (en) * | 2021-03-31 | 2022-10-06 | 青岛海尔电冰箱有限公司 | Ultrasound-assisted marination device and refrigerator |
| WO2023071323A1 (en) * | 2021-10-29 | 2023-05-04 | 青岛海尔电冰箱有限公司 | Refrigerator and ultrasonic brining device thereof |
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| CN103271372A (en) * | 2013-05-31 | 2013-09-04 | 句容市天贵农副产品有限公司 | Fast manufacturing method of cured old goose |
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| CN102450689A (en) * | 2010-10-21 | 2012-05-16 | 江苏嘉安食品有限公司 | Method for curing preserved pork by combining ultrasonic treatment with compound protease |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187797A (en) * | 2014-07-11 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Processing technology for salted goose |
| 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 |
| CN106722355A (en) * | 2016-12-15 | 2017-05-31 | 江苏省农业科学院 | A kind of method of ultrasonic wave tenderization goose |
| CN107960607A (en) * | 2017-12-11 | 2018-04-27 | 徐州汉戌堂食品有限公司 | A kind of ultrasonic wave meat curing method |
| CN109170611A (en) * | 2018-10-22 | 2019-01-11 | 枣庄学院 | A kind of pomegranate flavor dried pork and preparation method thereof using the preparation of ultrasonic wave added pickling technology |
| CN110353193A (en) * | 2019-08-01 | 2019-10-22 | 安徽农业大学 | A method of improving marinated livestock and poultry meat |
| CN111011742A (en) * | 2019-12-31 | 2020-04-17 | 安徽光正食品有限公司 | Efficient composite pickling method for low-temperature meat product by utilizing ultrasonic waves |
| WO2022205885A1 (en) * | 2021-03-31 | 2022-10-06 | 青岛海尔电冰箱有限公司 | Ultrasonic auxiliary pickling device and refrigerator |
| WO2022205886A1 (en) * | 2021-03-31 | 2022-10-06 | 青岛海尔电冰箱有限公司 | Ultrasound-assisted marination device and refrigerator |
| WO2023071323A1 (en) * | 2021-10-29 | 2023-05-04 | 青岛海尔电冰箱有限公司 | Refrigerator and ultrasonic brining device thereof |
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Application publication date: 20140514 |
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