CN103947737A - Preserving and color-protecting method of duck meat processed ham product - Google Patents
Preserving and color-protecting method of duck meat processed ham product Download PDFInfo
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- CN103947737A CN103947737A CN201410190042.6A CN201410190042A CN103947737A CN 103947737 A CN103947737 A CN 103947737A CN 201410190042 A CN201410190042 A CN 201410190042A CN 103947737 A CN103947737 A CN 103947737A
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Abstract
The invention discloses a preserving and color-protecting method of a duck meat processed ham product. The preserving and color-protecting method is characterized by comprising the steps: tumbling and pickling in a tumbling after raw material meat paste is treated, tumbling by forwards rotating for 5-15min and backwards rotating for 5-15min, and standing for 2-4h, wherein the total operation time is 12-20h, the vacuum degree is -0.1-0.1Mpa, and the rotating speed is 5-8 turns per minute; then adding a coloring adjunct and a preserving and color-protecting agent, tumbling by forwards rotating for 5-15min and backwards rotating for 5-15min, and standing for 1-2h, wherein the total operation time is 8-12h; sterilizing after a casing is filled with the pickled meat paste, keeping the temperature at 85 DEG C for 15min, keeping the temperature at 95 DEG C for 9min, keeping the temperature at 106 DEG C for 8min, keeping the temperature of 119 DEG C for 5min, and then rapidly reducing the temperature to 28 DEG C within 20min. The duck meat processed ham product produced by adopting the preserving and color-protecting method is good in color, and capable of keeping the color of the product for a longer time.
Description
technical field:
The present invention relates to a kind of preparation method of meat products, be specifically related to the freshness-keeping and color protection method of a kind of duck side leg.
background technology:
Along with constantly accelerating of modern life rhythm, people have got used to simply, convenient and nutritious food consumption, so the fast food class meat products such as pork luncheon meat, ham sausage, square leg has occupied increasing ratio in food consumption.Side's leg is bright in colour, fatty, connective tissue is less, between cube meat, in conjunction with fine and close, there is no hole and crack, and have and well pickle local flavor, low salinity, mouthfeel is fresh and tender.Side's leg is one of food of liking of the European and American countries people.
After high temperature, there is the problem of fugitive color in duck side's leg, although production technology personnel have carried out a lot of research, improve, aspect the links such as actual production, transportation, sale, there are differences, product COLOR FASTNESS PROBLEM is still very serious, also perishable, had a strong impact on the quality of product.
summary of the invention:
The object of the invention is to for deficiency of the prior art, the freshness-keeping and color protection method of a kind of duck side leg is provided, simple to operate, environmental protection.
For solving the problems of the technologies described above, the technical solution used in the present invention is: the freshness-keeping and color protection method of a kind of duck side leg, its innovative point is: raw material muddy flesh is put into tumbler knead-salting after processing, tumbling forward 5-15 minute, reversion 5-15 minute, stop 2-4 hour, total run time is 12-20 hour, vacuum is-0.1～0.1Mpa, rotating speed be 5～8 circle/minute, then add toner and freshness-keeping and color protection agent, the 5-15 minute of tumbling forward again, reversion 5-15 minute, stops 1-2 hour, and total run time is 8-12 hour; Sterilization after muddy flesh bowel lavage after pickling, 85 ℃ are incubated 15 minutes, and 95 ℃ are incubated 9 minutes, and 106 ℃ are incubated 8 minutes, and 119 ℃ are incubated 5 minutes, and then in 20 minutes, fast cooling is down to 28 ℃.
Further, tumbling environment is 0-4 ℃.
Further, the consumption of described toner is the 0.03-0.05% of raw meat shale amount, and the consumption of described color-protecting and antistaling agent is the 3.5-4.2% of raw meat shale amount.
Further, described toner is glycerol monolaurate 1-1.5 part, sodium alginate 35-42 part, the sour sodium 18-23 part of junket unit, xanthans 18-22 part, locust bean gum 8-11 part.
Further, described freshness-keeping and color protection agent is: 1000 parts of pure water, Tea Polyphenols 0.2-0.4 part, sorbic acid 0.1-0.3 part, Cys 0.1-0.3 part, xanthans 0.2-0.3 part, sodium Diacetate 1.5-3.5 part, salt 5-9 part, lactic acid 2-8 part.
Beneficial effect of the present invention:
1, adopt the color and luster of duck side's intestines that method of the present invention produces good, and can keep the color and luster of product the long period.
2, the present invention configures simply, easy to operate, only all the components need be mixed and can add use together with the former batching of product.
the specific embodiment:
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
embodiment 1
A freshness-keeping and color protection method for duck side's leg, raw material muddy flesh is put into tumbler knead-salting after processing, tumbling forward 5 minutes, reverses 5 minutes, stops 2 hours, total run time is 12 hours, vacuum is-0.1Mpa, rotating speed be 5 circles/minute, tumbling environment temperature is 0 ℃.
Add quality and be the toner of raw meat shale amount 0.03% and quality and be 3.5% freshness-keeping and color protection agent of raw meat shale amount, then tumbling forward 5 minutes, reverse 5 minutes, stop 1 hour, total run time is 8 hours.Toner is 1 part of glycerol monolaurate, 35.4 parts of sodium alginates, 18.2 parts, the sour sodium of junket unit, 18.3 parts of xanthans, 8.6 parts of locust bean gums.Freshness-keeping and color protection agent is: 1000 parts of pure water, 0.2 part of Tea Polyphenols, 0.1 part of sorbic acid, 0.1 part of Cys, 0.2 part of xanthans, 1.5 parts of sodium Diacetates, 5.2 parts of salt, 2.8 parts of lactic acid.
Sterilization after muddy flesh bowel lavage after pickling, 85 ℃ are incubated 15 minutes, and 95 ℃ are incubated 9 minutes, and 106 ℃ are incubated 8 minutes, and 119 ℃ are incubated 5 minutes, and then in 20 minutes, fast cooling is down to 28 ℃.
embodiment 2
A freshness-keeping and color protection method for duck side's leg, raw material muddy flesh is put into tumbler knead-salting, tumbling forward 15 minutes after processing, reverse 15 minutes, stop 4 hours, total run time is 20 hours, vacuum is 0.1Mpa, rotating speed be 8 circles/minute, tumbling environment temperature is 4 ℃.
Then add quality and be the toner of raw meat shale amount 0.05% and quality and be 4.2% freshness-keeping and color protection agent of raw meat shale amount, then tumbling forward 15 minutes, reverse 15 minutes, stop 2 hours, total run time is 12 hours; Toner is 1.5 parts of glycerol monolaurates, 41.2 parts of sodium alginates, 22.6 parts, the sour sodium of junket unit, 21.9 parts of xanthans, 10.7 parts of locust bean gums.Freshness-keeping and color protection agent is: 1000 parts of pure water, 0.4 part of Tea Polyphenols, 0.3 part of sorbic acid, 0.3 part of Cys, 0.3 part of xanthans, 3.5 parts of sodium Diacetates, 8.7 parts of salt, 7.3 parts of lactic acid.
Sterilization after muddy flesh bowel lavage after pickling, 85 ℃ are incubated 15 minutes, and 95 ℃ are incubated 9 minutes, and 106 ℃ are incubated 8 minutes, and 119 ℃ are incubated 5 minutes, and then in 20 minutes, fast cooling is down to 28 ℃.
Duck of the present invention leg side intestines color is good, and fugitive color is not rotten in long-pending beneficence process, improves the quality of product.
Claims (5)
1. a freshness-keeping and color protection method for duck side's leg, is characterized in that: raw material muddy flesh is put into tumbler knead-salting, tumbling forward 5-15 minute after processing, reversion 5-15 minute, stop 2-4 hour, total run time is 12-20 hour, and vacuum is-0.1～0.1Mpa, rotating speed be 5～8 circle/minute, then add toner and freshness-keeping and color protection agent, then tumbling forward 5-15 minute, reversion 5-15 minute, stop 1-2 hour, total run time is 8-12 hour; Sterilization after muddy flesh bowel lavage after pickling, 85 ℃ are incubated 15 minutes, and 95 ℃ are incubated 9 minutes, and 106 ℃ are incubated 8 minutes, and 119 ℃ are incubated 5 minutes, and then in 20 minutes, fast cooling is down to 28 ℃.
2. the freshness-keeping and color protection method of a kind of duck side according to claim 1 leg, is characterized in that: tumbling environment is 0-4 ℃.
3. the freshness-keeping and color protection method of a kind of duck side according to claim 1 leg, is characterized in that: the consumption of described toner is the 0.03-0.05% of raw meat shale amount, and the consumption of described color-protecting and antistaling agent is the 3.5-4.2% of raw meat shale amount.
4. the freshness-keeping and color protection method of a kind of duck side according to claim 1 leg, is characterized in that: described toner is glycerol monolaurate 1-1.5 part, sodium alginate 35-42 part, the sour sodium 18-23 part of junket unit, xanthans 18-22 part, locust bean gum 8-11 part.
5. the freshness-keeping and color protection method of a kind of duck side according to claim 1 leg, is characterized in that: described freshness-keeping and color protection agent is: 1000 parts of pure water, Tea Polyphenols 0.2-0.4 part, sorbic acid 0.1-0.3 part, Cys 0.1-0.3 part, xanthans 0.2-0.3 part, sodium Diacetate 1.5-3.5 part, salt 5-9 part, lactic acid 2-8 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190042.6A CN103947737A (en) | 2014-05-07 | 2014-05-07 | Preserving and color-protecting method of duck meat processed ham product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190042.6A CN103947737A (en) | 2014-05-07 | 2014-05-07 | Preserving and color-protecting method of duck meat processed ham product |
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| CN103947737A true CN103947737A (en) | 2014-07-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410190042.6A Pending CN103947737A (en) | 2014-05-07 | 2014-05-07 | Preserving and color-protecting method of duck meat processed ham product |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692909A (en) * | 2009-10-28 | 2010-04-14 | 南通玉兔集团有限公司 | Plum blossom roast meat |
| CN101961099A (en) * | 2010-09-27 | 2011-02-02 | 南京雨润食品有限公司 | Whitening and color protection process for chicken sausage |
-
2014
- 2014-05-07 CN CN201410190042.6A patent/CN103947737A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692909A (en) * | 2009-10-28 | 2010-04-14 | 南通玉兔集团有限公司 | Plum blossom roast meat |
| CN101961099A (en) * | 2010-09-27 | 2011-02-02 | 南京雨润食品有限公司 | Whitening and color protection process for chicken sausage |
Non-Patent Citations (1)
| Title |
|---|
| 危贵茂: "方腿的加工工艺", 《肉类工业》 * |
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Application publication date: 20140730 |