CN103989194B - A kind of preparation method of pork neck meat - Google Patents
A kind of preparation method of pork neck meat Download PDFInfo
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- CN103989194B CN103989194B CN201410260010.9A CN201410260010A CN103989194B CN 103989194 B CN103989194 B CN 103989194B CN 201410260010 A CN201410260010 A CN 201410260010A CN 103989194 B CN103989194 B CN 103989194B
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
The present invention relates to a kind of prepare pork neck meat method and pickle feed liquid for this preparation method, belong to a kind of preparation method of meat products.This preparation method comprises Feedstock treating operation, injection process, tumbling operation successively, leaves standstill and pickle operation, air-dry operation, slicing process, fried operation, vacuum packaging operation and air-flow sterilization process; Wherein, inject in injection process and pickle feed liquid, pickle feed liquid and comprise drinking water, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder.The obtained product surface attractive color of the method, salty middle band be sweet, chew strength, has unique pork neck meat fragrance, but also be convenient for carrying, instant bagged.
Description
Technical field
The present invention relates to a kind of method preparing pork neck meat, belong to a kind of preparation method of meat products and pickle feed liquid for this preparation method.
Background technology
China is meat production big country, and output occupies the first in the world always in the recent decade.Within 2010, China's pork output is 5,070 ten thousand tons, and China's meat gross output value has accounted for 3.7% ~ 4.7% of GDP, accounts for 33% ~ 40% of primary industry production value, meat industry oneself become one of pillar industry in national economy being related to national economy and social stability.
In recent years, along with nutrition, hygienic development, market demand is safer, convenient, nutrition and distinctive dry meat products, and people it is also proposed higher requirement consumer to meat products and are no longer confined to common mouthfeel and meat for the requirement of meat products.Pork neck meat is positioned at pig neck both sides, and precious because it is rare, so there is the title of " gold six liang ", this position meat fat is uniformly distributed as snowflake, and it is Fresh & Tender in Texture, enters larynx tasty and refreshing smooth, and mouth strength is moderate, is applicable to very much the needs of modern consumer.The invention provides a kind of pork neck meat baking leisure product with peculiar flavour, meet different consumer demand.
Also the preparation method of some pork neck meats is had at present, such as publication date is on 07 04th, 2012, publication number is the Chinese patent of CN102524828A, disclose a kind of preparation method of pork neck meat, the auxiliary material that the method is used and weight proportion be, pork neck meat 100 Fen white sugar 0.1-0.3 part, oyster sauce 5-7 part, cooking wine 1-3 part, fennel seeds 0.01-0.05 part, anistree 0.05-0.1 part, ginger powder 0.01-0.03 part, monosodium glutamate 0.05-0.1 part, lemongrass grass meal 0.08-0.10 part, chickens' extract 0.1-0.2 part, garlic powder 0.02-0.04 part, phosphate 0.03-0.06 part and frozen water 8-12 part.Preparation method's step is as follows: (1) to get off pork neck meat from mowing pig neck; (2) by pork neck meat with pickle after auxiliary material mixes with frozen water, be positioned over tumbling 1-2h in tumbler, require that vacuum remains on-0.008MPa, amount to tumbling 4-5h, work 15-20min, intermittently 8-10min, rotating speed is 4-5rpm/min; (3) pickle at 0 ~ 4 DEG C 12 ~ 15 hours and get final product.The obtained pork neck meat of the method belongs to raw product, not section, air-dry, fried, air-flow sterilization process, and the packaging further heat treatment that also needs to dismantle in consumer's hand could eat, can not instant bagged, carries and eat equal inconvenience.
Summary of the invention
The object of the invention is to overcome deficiency of the prior art, and provide one that pork neck meat can be utilized for primary raw material, can make local flavor stronger, nutrition is abundanter, and the preparation method that eats of the more convenient consumers in general of instant packaging and pickle feed liquid for this preparation method.
For solving the problems of the technologies described above, a kind of pork neck meat preparation method provided by the invention comprises:
(1) Feedstock treating operation: select fresh pork neck meat as raw meat, mowing is also cleaned, and the temperature control of raw meat meat is at 0 ~ 4 DEG C;
(2) injection process: be put in injector by the pork neck meat that mowing is good, injects wherein and pickles feed liquid; Described pork neck meat and the ratio pickling feed liquid parts by weight are 100:14, described feed liquid of pickling comprises drinking water, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder, and the ratio of its parts by weight is successively respectively 10:0.8-1.5:1.8-2.5:0.3-1.3:0.02-0.08:0.08-0.18:0.08-0.15: 0.1-0.2:0.005-0.01:0.02-0.08:0.1-0.5:0.5-1.2;
(3) tumbling operation: the pork neck meat injected is poured in tumbler and carries out knead-salting;
(4) leave standstill pickle operation: the pork neck meat that tumbling is good is put into 0-4 DEG C of pre-freezer and pickle, total salting period is 72-84 hour;
(5) air-dry operation: undertaken air-dry by the pork neck meat pickled, must not adhesion between cutlet time air-dry, and air-dry optimum configurations is: temperature 6-8 DEG C, and wind speed is 0.15-0.8 meter per second, and humidity is 30-45%, and the time is 96-108h;
(6) slicing process: by air-dry good pork neck meat by specification section;
(7) fried operation: be placed on conveyer belt by the pork neck meat of section in step (6) and be sent to Fryer, frying temperature is 180-190 DEG C, and deep-fat frying time is 18-22s.
Further, the described method preparing pork neck meat also comprises vacuum packaging operation, described vacuum packaging operation adopts stretched film vacuum packaging, the counterdie of packaging is drawn into the single groove that several are suitable with section specification, the corresponding groove of every block section, carries out vacuum packaging with stretched film packing machine; The parameter of vacuum seal program is, sealing temperature is 135-145 DEG C, and vacuum is-0.08MPa, and the pumpdown time is 5 seconds, after vacuumizing end, is automatically transmitted by conveyer belt, through cutting knife, is cut into single independently inner wrapping.
Further, the described method preparing pork neck meat also comprises air-flow sterilization process, and packaged pork neck meat is laid in square position by the amount of often coiling 6-8kg by described air-flow sterilization process, is placed in drying room and carries out the sterilization of normal pressure air-flow, sterilization temperature is 80-85 DEG C, and the time is 20-60 minute; After sterilization, pork neck meat is pushed between heat radiation, make it be cooled to normal temperature, thus obtain finished product pork neck meat.
Further, in described injection process, preferably pickle drinking water in feed liquid, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder the ratio of parts by weight be respectively 10:1:2:0.5:0.05:0.12:0.1:0.15:0.008:0.05:0.3:0.722.
Further, in described injection process, the preserved materials liquid temp injected controls at 2-8 DEG C.
Further, in described tumbling operation, described tumbler deposits in the freezer of 0-4 DEG C of environment, and tumbling mode is continuous tumbling, and rotating speed is 8-10 rev/min; Total tumbling time is 30-60 minute, does not need to vacuumize in whole tumbling procedure.
Further, in described air-dry operation, the humidity of fermenting cellar is realized by computer automatic control room, temperature, wind speed and hydrofuge control to realize by computer automatically, and air-dry optimum configurations is: temperature 6-8 DEG C, and wind speed is 0.15-0.8 meter per second, humidity is 30-45%, and the time is 100-105h.
Further, in slicing process, long * wide * slab specification is 40mm*30mm*5mm.
The present invention also provides a kind of and pickles feed liquid for pork neck meat preparation method, described feed liquid of pickling comprises drinking water, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder, and the ratio of its parts by weight is successively respectively 10:0.8-1.5:1.8-2.5:0.3-1.3:0.02-0.08:0.08-0.18:0.08-0.15: 0.1-0.2:0.005-0.01:0.02-0.08:0.1-0.5:0.5-1.2.
Further, pickle described in drinking water in feed liquid, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder the ratio of parts by weight be respectively 10:1:2:0.5:0.05:0.12:0.1:0.15:0.008:0.05:0.3:0.722.
The concrete effect of the present invention is as follows:
1. the present invention is from the improvement formula, and the interpolation albumen powder in pickling liquid, can improve protein content and nutritive value further on the basis of meat own.
2. the present invention adopts the low-temperature air-drying of 6-8 DEG C, and pork neck meat internal moisture fully to external diffusion evenly, finally can be reached interior free surface moisture and be rationally uniformly distributed; Humidity and the winter climate humidity of 30-45% are close, make pork neck meat air-dry with this understanding closer to pork neck meat local flavor air-dry in natural environment in the winter time, the functional component of feed liquid can be made fully to incorporate products, so the pork neck meat excellent taste obtained, there is unique local flavor.
3. in the fried operation of the present invention, pork neck meat sliced meat are put one by one and imports deep fryer on a moving belt, there will not be pork neck meat to pile up bottom deep fryer and cause fried inequality or occur that the pork neck meat deposition the bottom of a pan causes deep-fat frying time long and zoom generation substandard products, improve operating efficiency, also avoid causing unnecessary waste.
4. present invention improves over traditional pork neck meat production technology, start with from raw meat, extravasated blood in raw meat and lymphoid tissue are rejected clean, compared with traditional handicraft, the security that recruitment meat products is edible.
5. the present invention is under the prerequisite keeping traditional manufacturing technique and local flavor, traditional handicraft is innovated, Western-style injection tumbling technique and the air-dry frying technological process of Chinese style are mixed, obtain the instant class pork neck meat goods of a kind of leisure, product surface attractive color, salty middle band be sweet, chew strength, there is unique pork neck meat fragrance, but also be convenient for carrying.The present invention is conducive to the industrial product structure adjusting meat products, and the present invention improves the preparation level of pork neck meat by new technology, new technology, makes meat products more be applicable to the needs of convenient purification, variation, fast food, balanced in nutritionization.
6. the present invention can adopt continuous vacuum stretched film packing machine to carry out stretched film vacuum packaging to the pork neck meat after baking, single pork neck meat individual packets dress, safe and sanitary, be easy to carry, under vacuum conditions simultaneously, effectively can hinder oxygen, avoid that product product of causing because storage requirement is improper in storage or sales process is mouldy, oxidation, denaturalization phenomenon occur, make product quality more stable.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, the present invention is further detailed explanation.
Fig. 1 is the process flow diagram of pork neck meat preparation method in the embodiment of the present invention.
Detailed description of the invention
Embodiment 1
In the present embodiment, pork neck meat preparation method comprises successively: Feedstock treating operation, injection process, tumbling operation, leave standstill pickle operation, air-dry operation, slicing process, fried operation, vacuum packaging operation and air-flow sterilization process, also have and pickle feed liquid for this preparation method, specific as follows:
(1) Feedstock treating operation: select fresh pork neck meat as raw meat, mowing loses flesh extravasated blood on surface and lymph, and the temperature control of raw meat meat is at 0 ~ 4 DEG C, and the pork neck meat weight after mowing is 100kg;
(2) injection process: good for mowing pork neck meat is put in injector, inject wherein and pickle feed liquid, the weight of pickling feed liquid is 14kg; Drinking water, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder is comprised in the feed liquid of pickling of 14kg, the ratio of its parts by weight is successively respectively 10:1.5:2.5:1.3:0.08:0.18:0.15:0.2:0.01:0.08:0.5:1.2, interpolation albumen powder in pickling liquid, can improve protein content and nutritive value further on the basis of meat own; The pork neck meat injected is contained in stainless steel ladle car;
(3) tumbling operation: tumbler deposits in the freezer of 4 DEG C of environment, tumbling mode is continuous tumbling, and rotating speed is 8-10 rev/min; Total tumbling time is 40 minutes, does not need to vacuumize in whole tumbling procedure, pork neck meat can be allowed to absorb the feed liquid of injection further by tumbling, and the every composition of feed liquid is uniformly distributed further in meat;
(4) leave standstill pickle operation: be contained in clean container by the pork neck meat that tumbling is good, cover plastic protection film, put into 4 DEG C of pre-freezers and pickle, total salting period is 84 hours;
(5) air-dry operation: the pork neck meat pickled a piece a piece hang on unwheeling cross bar with hook, putting into fermenting cellar carries out air-dry, must not adhesion between cutlet during peg, maintain a certain distance and be convenient to ventilate, each each fermenting cellar puts at most 8 unwheelings, and air-dry optimum configurations is: temperature 6-8 DEG C, and wind speed is 0.15-0.8 meter per second, humidity is 30-45%, and the time is 96-108h; Traditional meat products prepares air-dry temperature all at 35-75 DEG C, adopts low temperature 6-8 DEG C of air-dry 96h in this step, makes pork neck meat internal moisture even to external diffusion, finally reaches interior free surface moisture and be rationally uniformly distributed; Humidity and the winter climate humidity of 30-45% are close, make pork neck meat air-dry with this understanding closer to pork neck meat local flavor air-dry in natural environment in the winter time.
(6) slicing process: air-dry good pork neck meat slicer is cut into the thick small pieces for 40mm*30mm*5mm of the wide * of long *;
(7) fried operation: adopt automatic continuous Fryer to carry out fried, oil is ready-mixed oil, frying temperature is 180 DEG C, the pork neck meat sliced meat cut in step (6) are put on a moving belt one by one, line speed is 30m/min, deep-fat frying time is 20s, collect the sliced meat exploded with clean plastic crate at Fryer tail end, owing to adopting automatic continuous Fryer fried, pork neck meat sliced meat are put one by one and imports deep fryer on a moving belt, there will not be pork neck meat to pile up bottom deep fryer and cause fried inequality or occur that the pork neck meat deposition the bottom of a pan causes deep-fat frying time long and zoom generation substandard products.
(8) vacuum packaging operation: adopt stretched film vacuum packaging, utilize mechanical property, the counterdie of packaging is drawn into the single groove that the wide * of several long * is respectively 42mm*32mm*5.2mm deeply, a slice pork neck meat is put in each recess, requirement is put neatly, and the vacuum seal program starting stretched film packing machine is packed; The parameter of vacuum seal program is, sealing temperature is 140 DEG C, and vacuum is-0.08MPa, and the pumpdown time is 5 seconds, after vacuumizing end, is automatically transmitted by conveyer belt, through cutting knife, is cut into single independently inner wrapping;
(9) air-flow sterilization process: packaged pork neck meat is laid in square position by the amount of often coiling 6-8kg, is stuck in square position in unwheeling, and push drying room and carry out the sterilization of normal pressure air-flow, sterilization temperature is 85 DEG C, and the time is 60 minutes; After sterilization, pork neck meat is pushed between heat radiation, make it be cooled to normal temperature, thus obtain finished product pork neck meat.
Embodiment 2
In the present embodiment, pork neck meat preparation method comprises successively: Feedstock treating operation, injection process, tumbling operation, leave standstill pickle operation, air-dry operation, slicing process, fried operation, vacuum packaging operation and air-flow sterilization process, also have and pickle feed liquid for this preparation method, specific as follows:
(1) Feedstock treating operation: select fresh pork neck meat as raw meat, mowing loses flesh extravasated blood on surface and lymph, and the temperature control of raw meat meat is at 0 ~ 4 DEG C, and the pork neck meat weight after mowing is 100kg;
(2) injection process: good for mowing pork neck meat is put in injector, inject wherein and pickle feed liquid, the weight of pickling feed liquid is 14kg; Drinking water, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder is comprised in the feed liquid of pickling of 14kg, the ratio of its parts by weight is successively respectively 10:1.2:2.2:1.0:0.06:0.15:0.13:0.18:0.008:0.07:0.4:1.0, interpolation albumen powder in pickling liquid, can improve protein content and nutritive value further on the basis of meat own; The pork neck meat injected is contained in stainless steel ladle car;
(3) tumbling operation: tumbler deposits in the freezer of 3 DEG C of environment, tumbling mode is continuous tumbling, and rotating speed is 8-10 rev/min; Total tumbling time is 40 minutes, does not need to vacuumize in whole tumbling procedure, pork neck meat can be allowed to absorb the feed liquid of injection further by tumbling, and the every composition of feed liquid is uniformly distributed further in meat;
(4) leave standstill pickle operation: be contained in clean container by the pork neck meat that tumbling is good, cover plastic protection film, put into 3 DEG C of pre-freezers and pickle, total salting period is 78 hours;
(5) air-dry operation: the pork neck meat pickled a piece a piece hang on unwheeling cross bar with hook, putting into fermenting cellar carries out air-dry, must not adhesion between cutlet during peg, maintain a certain distance and be convenient to ventilate, each each fermenting cellar puts at most 8 unwheelings, and air-dry optimum configurations is: temperature 6-8 DEG C, and wind speed is 0.15-0.8 meter per second, humidity is 30-45%, and the time is 96-108h; Traditional meat products prepares air-dry temperature all at 35-75 DEG C, adopts low temperature 6-8 DEG C of air-dry 96h in this step, makes pork neck meat internal moisture even to external diffusion, finally reaches interior free surface moisture and be rationally uniformly distributed; Humidity and the winter climate humidity of 30-45% are close, make pork neck meat air-dry with this understanding closer to pork neck meat local flavor air-dry in natural environment in the winter time.
(6) slicing process: air-dry good pork neck meat slicer is cut into the thick small pieces for 40mm*30mm*5mm of the wide * of long *;
(7) fried operation: adopt automatic continuous Fryer to carry out fried, oil is ready-mixed oil, frying temperature is 185 DEG C, the pork neck meat sliced meat cut in step (6) are put on a moving belt one by one, line speed is 30m/min, deep-fat frying time is 20s, collect the sliced meat exploded with clean plastic crate at Fryer tail end, owing to adopting automatic continuous Fryer fried, pork neck meat sliced meat are put one by one and imports deep fryer on a moving belt, there will not be pork neck meat to pile up bottom deep fryer and cause fried inequality or occur that the pork neck meat deposition the bottom of a pan causes deep-fat frying time long and zoom generation substandard products.
(8) vacuum packaging operation: adopt stretched film vacuum packaging, utilize mechanical property, the counterdie of packaging is drawn into the single groove that the wide * of several long * is respectively 42mm*32mm*5.2mm deeply, a slice pork neck meat is put in each recess, requirement is put neatly, and the vacuum seal program starting stretched film packing machine is packed; The parameter of vacuum seal program is, sealing temperature is 140 DEG C, and vacuum is-0.08MPa, and the pumpdown time is 5 seconds, after vacuumizing end, is automatically transmitted by conveyer belt, through cutting knife, is cut into single independently inner wrapping;
(9) air-flow sterilization process: packaged pork neck meat is laid in square position by the amount of often coiling 6-8kg, is stuck in square position in unwheeling, and push drying room and carry out the sterilization of normal pressure air-flow, sterilization temperature is 50 DEG C, and the time is 30 minutes; After sterilization, pork neck meat is pushed between heat radiation, make it be cooled to normal temperature, thus obtain finished product pork neck meat.
Embodiment 3
In the present embodiment, pork neck meat preparation method comprises successively: Feedstock treating operation, injection process, tumbling operation, leave standstill pickle operation, air-dry operation, slicing process, fried operation, vacuum packaging operation and air-flow sterilization process, also have and pickle feed liquid for this preparation method, specific as follows:
(1) Feedstock treating operation: select fresh pork neck meat as raw meat, mowing loses flesh extravasated blood on surface and lymph, and the temperature control of raw meat meat is at 0 ~ 4 DEG C, and the pork neck meat weight after mowing is 100kg;
(2) injection process: good for mowing pork neck meat is put in injector, inject wherein and pickle feed liquid, the weight of pickling feed liquid is 14kg; Drinking water, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder is comprised in the feed liquid of pickling of 14kg, the ratio of its parts by weight is successively respectively 10:1.0:2.1:0.8:0.05:0.13:0.12:0.16:0.007:0.06:0.3:0.8, interpolation albumen powder in pickling liquid, can improve protein content and nutritive value further on the basis of meat own; The pork neck meat injected is contained in stainless steel ladle car;
(3) tumbling operation: tumbler deposits in the freezer of 2 DEG C of environment, tumbling mode is continuous tumbling, and rotating speed is 8-10 rev/min; Total tumbling time is 40 minutes, does not need to vacuumize in whole tumbling procedure, pork neck meat can be allowed to absorb the feed liquid of injection further by tumbling, and the every composition of feed liquid is uniformly distributed further in meat;
(4) leave standstill pickle operation: be contained in clean container by the pork neck meat that tumbling is good, cover plastic protection film, put into 2 DEG C of pre-freezers and pickle, total salting period is 76 hours;
(5) air-dry operation: the pork neck meat pickled a piece a piece hang on unwheeling cross bar with hook, putting into fermenting cellar carries out air-dry, must not adhesion between cutlet during peg, maintain a certain distance and be convenient to ventilate, each each fermenting cellar puts at most 8 unwheelings, and air-dry optimum configurations is: temperature 6-8 DEG C, and wind speed is 0.15-0.8 meter per second, humidity is 30-45%, and the time is 96-108h; Traditional meat products prepares air-dry temperature all at 35-75 DEG C, adopts low temperature 6-8 DEG C of air-dry 96h in this step, makes pork neck meat internal moisture even to external diffusion, finally reaches interior free surface moisture and be rationally uniformly distributed; Humidity and the winter climate humidity of 30-45% are close, make pork neck meat air-dry with this understanding closer to pork neck meat local flavor air-dry in natural environment in the winter time;
(6) slicing process: air-dry good pork neck meat slicer is cut into the thick small pieces for 40mm*30mm*5mm of the wide * of long *;
(7) fried operation: adopt automatic continuous Fryer to carry out fried, oil is ready-mixed oil, frying temperature is 180 DEG C, the pork neck meat sliced meat cut in step (6) are put on a moving belt one by one, line speed is 30m/min, deep-fat frying time is 20s, collect the sliced meat exploded with clean plastic crate at Fryer tail end, owing to adopting automatic continuous Fryer fried, pork neck meat sliced meat are put one by one and imports deep fryer on a moving belt, there will not be pork neck meat to pile up bottom deep fryer and cause fried inequality or occur that the pork neck meat deposition the bottom of a pan causes deep-fat frying time long and zoom generation substandard products,
(8) vacuum packaging operation: adopt stretched film vacuum packaging, utilize mechanical property, the counterdie of packaging is drawn into the single groove that the wide * of several long * is respectively 42mm*32mm*5.2mm deeply, a slice pork neck meat is put in each recess, requirement is put neatly, and the vacuum seal program starting stretched film packing machine is packed; The parameter of vacuum seal program is, sealing temperature is 140 DEG C, and vacuum is-0.08MPa, and the pumpdown time is 5 seconds, after vacuumizing end, is automatically transmitted by conveyer belt, through cutting knife, is cut into single independently inner wrapping;
(9) air-flow sterilization process: packaged pork neck meat is laid in square position by the amount of often coiling 6-8kg, is stuck in square position in unwheeling, and push drying room and carry out the sterilization of normal pressure air-flow, sterilization temperature is 80 DEG C, and the time is 30 minutes; After sterilization, pork neck meat is pushed between heat radiation, make it be cooled to normal temperature, thus obtain finished product pork neck meat.
Embodiment 4
In the present embodiment, pork neck meat preparation method comprises successively: Feedstock treating operation, injection process, tumbling operation, leave standstill pickle operation, air-dry operation, slicing process, fried operation, vacuum packaging operation and air-flow sterilization process, also have and pickle feed liquid for this preparation method, specific as follows:
(1) Feedstock treating operation: select fresh pork neck meat as raw meat, mowing loses flesh extravasated blood on surface and lymph, and the temperature control of raw meat meat is at 0 ~ 4 DEG C, and the pork neck meat weight after mowing is 100kg;
(2) injection process: good for mowing pork neck meat is put in injector, inject wherein and pickle feed liquid, the weight of pickling feed liquid is 14kg; Drinking water, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder is comprised in the feed liquid of pickling of 14kg, the ratio of its parts by weight is successively respectively 10:0.8:1.8:0.3:0.02:0.08:0.08:0.1:0.005:0.02:0.1:0.5, interpolation albumen powder in pickling liquid, can improve protein content and nutritive value further on the basis of meat own; The pork neck meat injected is contained in stainless steel ladle car;
(3) tumbling operation: tumbler deposits in the freezer of 0 DEG C of environment, tumbling mode is continuous tumbling, and rotating speed is 8-10 rev/min; Total tumbling time is 40 minutes, does not need to vacuumize in whole tumbling procedure, pork neck meat can be allowed to absorb the feed liquid of injection further by tumbling, and the every composition of feed liquid is uniformly distributed further in meat;
(4) leave standstill pickle operation: be contained in clean container by the pork neck meat that tumbling is good, cover plastic protection film, put into 0 DEG C of pre-freezer and pickle, total salting period is 72 hours;
(5) air-dry operation: the pork neck meat pickled a piece a piece hang on unwheeling cross bar with hook, putting into fermenting cellar carries out air-dry, must not adhesion between cutlet during peg, maintain a certain distance and be convenient to ventilate, each each fermenting cellar puts at most 8 unwheelings, and air-dry optimum configurations is: temperature 6-8 DEG C, and wind speed is 0.15-0.8 meter per second, humidity is 30-45%, and the time is 96-108h; Traditional meat products prepares air-dry temperature all at 35-75 DEG C, adopts low temperature 6-8 DEG C of air-dry 96h in this step, makes pork neck meat internal moisture even to external diffusion, finally reaches interior free surface moisture and be rationally uniformly distributed; Humidity and the winter climate humidity of 30-45% are close, make pork neck meat air-dry with this understanding closer to pork neck meat local flavor air-dry in natural environment in the winter time.
(6) slicing process: air-dry good pork neck meat slicer is cut into the thick small pieces for 40mm*30mm*5mm of the wide * of long *;
(7) fried operation: adopt automatic continuous Fryer to carry out fried, oil is ready-mixed oil, frying temperature is 180 DEG C, the pork neck meat sliced meat cut in step (6) are put on a moving belt one by one, line speed is 30m/min, deep-fat frying time is 20s, collect the sliced meat exploded with clean plastic crate at Fryer tail end, owing to adopting automatic continuous Fryer fried, pork neck meat sliced meat are put one by one and imports deep fryer on a moving belt, there will not be pork neck meat to pile up bottom deep fryer and cause fried inequality or occur that the pork neck meat deposition the bottom of a pan causes deep-fat frying time long and zoom generation substandard products.
(8) vacuum packaging operation: adopt stretched film vacuum packaging, utilize mechanical property, the counterdie of packaging is drawn into the single groove that the wide * of several long * is respectively 42mm*32mm*5.2mm deeply, a slice pork neck meat is put in each recess, requirement is put neatly, and the vacuum seal program starting stretched film packing machine is packed; The parameter of vacuum seal program is, sealing temperature is 140 DEG C, and vacuum is-0.08MPa, and the pumpdown time is 5 seconds, after vacuumizing end, is automatically transmitted by conveyer belt, through cutting knife, is cut into single independently inner wrapping;
(9) air-flow sterilization process: packaged pork neck meat is laid in square position by the amount of often coiling 6-8kg, is stuck in square position in unwheeling, and push drying room and carry out the sterilization of normal pressure air-flow, sterilization temperature is 80 DEG C, and the time is 20 minutes; After sterilization, pork neck meat is pushed between heat radiation, make it be cooled to normal temperature, thus obtain finished product pork neck meat.
Embodiment 5
In the present embodiment, pork neck meat preparation method comprises successively: Feedstock treating operation, injection process, tumbling operation, leave standstill pickle operation, air-dry operation, slicing process, fried operation, vacuum packaging operation and air-flow sterilization process, also have and pickle feed liquid for this preparation method, specific as follows:
(1) Feedstock treating operation: select fresh pork neck meat as raw meat, mowing loses flesh extravasated blood on surface and lymph, and the temperature control of raw meat meat is at 0 ~ 4 DEG C, and the pork neck meat weight after mowing is 100kg;
(2) injection process: good for mowing pork neck meat is put in injector, inject wherein and pickle feed liquid, the weight of pickling feed liquid is 14kg; Drinking water, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder is comprised in the feed liquid of pickling of 14kg, the ratio of its parts by weight is successively respectively 10:1:2:0.5:0.05:0.12:0.1:0.15:0.008:0.05:0.3:0.722, interpolation albumen powder in pickling liquid, can improve protein content and nutritive value further on the basis of meat own; The pork neck meat injected is contained in stainless steel ladle car;
(3) tumbling operation: tumbler deposits in the freezer of 0 DEG C of environment, tumbling mode is continuous tumbling, and rotating speed is 8-10 rev/min; Total tumbling time is 40 minutes, does not need to vacuumize in whole tumbling procedure, pork neck meat can be allowed to absorb the feed liquid of injection further by tumbling, and the every composition of feed liquid is uniformly distributed further in meat;
(4) leave standstill pickle operation: be contained in clean container by the pork neck meat that tumbling is good, cover plastic protection film, put into 0 DEG C of pre-freezer and pickle, total salting period is 72 hours;
(5) air-dry operation: the pork neck meat pickled a piece a piece hang on unwheeling cross bar with hook, putting into fermenting cellar carries out air-dry, must not adhesion between cutlet during peg, maintain a certain distance and be convenient to ventilate, each each fermenting cellar puts at most 8 unwheelings, and air-dry optimum configurations is: temperature 6-8 DEG C, and wind speed is 0.15-0.8 meter per second, humidity is 30-45%, and the time is 96-108h; Traditional meat products prepares air-dry temperature all at 35-75 DEG C, adopts low temperature 6-8 DEG C of air-dry 96h in this step, makes pork neck meat internal moisture even to external diffusion, finally reaches interior free surface moisture and be rationally uniformly distributed; Humidity and the winter climate humidity of 30-45% are close, make pork neck meat air-dry with this understanding closer to pork neck meat local flavor air-dry in natural environment in the winter time;
(6) slicing process: air-dry good pork neck meat slicer is cut into the thick small pieces for 40mm*30mm*5mm of the wide * of long *;
(7) fried operation: adopt automatic continuous Fryer to carry out fried, oil is ready-mixed oil, frying temperature is 180 DEG C, the pork neck meat sliced meat cut in step (6) are put on a moving belt one by one, line speed is 30m/min, deep-fat frying time is 20s, collect the sliced meat exploded with clean plastic crate at Fryer tail end, owing to adopting automatic continuous Fryer fried, pork neck meat sliced meat are put one by one and imports deep fryer on a moving belt, there will not be pork neck meat to pile up bottom deep fryer and cause fried inequality or occur that the pork neck meat deposition the bottom of a pan causes deep-fat frying time long and zoom generation substandard products,
(8) vacuum packaging operation: adopt stretched film vacuum packaging, utilize mechanical property, the counterdie of packaging is drawn into the single groove that the wide * of several long * is respectively 42mm*32mm*5.2mm deeply, a slice pork neck meat is put in each recess, requirement is put neatly, and the vacuum seal program starting stretched film packing machine is packed; The parameter of vacuum seal program is, sealing temperature is 140 DEG C, and vacuum is-0.08MPa, and the pumpdown time is 5 seconds, after vacuumizing end, is automatically transmitted by conveyer belt, through cutting knife, is cut into single independently inner wrapping;
(9) air-flow sterilization process: packaged pork neck meat is laid in square position by the amount of often coiling 6-8kg, is stuck in square position in unwheeling, and push drying room and carry out the sterilization of normal pressure air-flow, sterilization temperature is 80 DEG C, and the time is 30 minutes; After sterilization, pork neck meat is pushed between heat radiation, make it be cooled to normal temperature, thus obtain finished product pork neck meat.
In a word, the foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of patent of the present invention.
Claims (8)
1. a pork neck meat preparation method, is characterized in that: this preparation method comprises the following steps successively:
(1) Feedstock treating operation: select fresh pork neck meat as raw meat, mowing is also cleaned, and the temperature control of raw meat meat is at 0 ~ 4 DEG C;
(2) injection process: be put in injector by the pork neck meat that mowing is good, injects wherein and pickles feed liquid; Described pork neck meat and the ratio pickling feed liquid parts by weight are 100:14, described feed liquid of pickling comprises drinking water, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder, and the ratio of its parts by weight is successively respectively 10:0.8-1.5:1.8-2.5:0.3-1.3:0.02-0.08:0.08-0.18:0.08-0.15: 0.1-0.2:0.005-0.01:0.02-0.08:0.1-0.5:0.5-1.2;
(3) tumbling operation: the pork neck meat injected is poured in tumbler and carries out knead-salting;
(4) leave standstill pickle operation: the pork neck meat that tumbling is good is put into 0-4 DEG C of pre-freezer and pickle, total salting period is 72-84 hour;
(5) air-dry operation: undertaken air-dry by the pork neck meat pickled, must not adhesion between cutlet time air-dry, and air-dry optimum configurations is: temperature 6-8 DEG C, and wind speed is 0.15-0.8 meter per second, and humidity is 30-45%, and the time is 96-108h;
(6) slicing process: by air-dry good pork neck meat by specification section;
(7) fried operation: be placed on conveyer belt by the pork neck meat of section in step (6) and be sent to Fryer, frying temperature is 180-190 DEG C, and deep-fat frying time is 18-22s.
2. pork neck meat preparation method according to claim 1, it is characterized in that: the described method preparing pork neck meat also comprises vacuum packaging operation, described vacuum packaging operation adopts stretched film vacuum packaging, the counterdie of packaging is drawn into the single groove that several are suitable with section specification, the corresponding groove of every block section, carries out vacuum packaging with stretched film packing machine; The parameter of vacuum seal program is, sealing temperature is 135-145 DEG C, and vacuum is-0.08MPa, and the pumpdown time is 5 seconds, after vacuumizing end, is automatically transmitted by conveyer belt, through cutting knife, is cut into single independently inner wrapping.
3. pork neck meat preparation method according to claim 2, it is characterized in that: the described method preparing pork neck meat also comprises air-flow sterilization process, packaged pork neck meat is laid in square position by the amount of often coiling 6-8kg by described air-flow sterilization process, be placed in drying room and carry out the sterilization of normal pressure air-flow, sterilization temperature is 80-85 DEG C, and the time is 20-60 minute; After sterilization, pork neck meat is pushed between heat radiation, make it be cooled to normal temperature, thus obtain finished product pork neck meat.
4. pork neck meat preparation method according to claim 3, it is characterized in that: in described injection process, preferably pickle drinking water in feed liquid, white granulated sugar, edible salt, monosodium glutamate, I+G, Jiang Fen, white pepper powder, five-spice powder, natrium nitrosum, ethyl maltol, pork essence cream, albumen powder the ratio of parts by weight be respectively 10:1:2:0.5:0.05:0.12:0.1:0.15:0.008:0.05:0.3:0.722.
5. pork neck meat preparation method according to claim 4, is characterized in that: in described injection process, the preserved materials liquid temp injected controls at 2-8 DEG C.
6. pork neck meat preparation method according to claim 4, is characterized in that: in described tumbling operation, described tumbler deposits in the freezer of 0-4 DEG C of environment, and tumbling mode is continuous tumbling, and rotating speed is 8-10 rev/min; Total tumbling time is 30-60 minute, does not need to vacuumize in whole tumbling procedure.
7. pork neck meat preparation method according to claim 4, it is characterized in that: in described air-dry operation, the humidity of fermenting cellar is realized by computer automatic control room, temperature, wind speed and hydrofuge control to realize by computer automatically, air-dry optimum configurations is: temperature 6-8 DEG C, wind speed is 0.15-0.8 meter per second, and humidity is 30-45%, and the time is 100-105h.
8. pork neck meat preparation method according to claim 4, is characterized in that: in slicing process, long * wide * slab specification is 40mm*30mm*5mm.
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| CN106165833A (en) * | 2016-07-12 | 2016-11-30 | 江西博莱农业高科技股份有限公司 | A kind of instant pork neck meat and preparation method thereof |
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