CN1043431A - 肉类加工方法 - Google Patents
肉类加工方法 Download PDFInfo
- Publication number
- CN1043431A CN1043431A CN89101602A CN89101602A CN1043431A CN 1043431 A CN1043431 A CN 1043431A CN 89101602 A CN89101602 A CN 89101602A CN 89101602 A CN89101602 A CN 89101602A CN 1043431 A CN1043431 A CN 1043431A
- Authority
- CN
- China
- Prior art keywords
- meat
- processing
- mentioned
- steam
- tough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 20
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910052802 copper Inorganic materials 0.000 claims abstract description 5
- 239000010949 copper Substances 0.000 claims abstract description 5
- 238000003672 processing method Methods 0.000 claims description 2
- 235000021168 barbecue Nutrition 0.000 abstract description 3
- 229920006395 saturated elastomer Polymers 0.000 description 6
- 101100298225 Caenorhabditis elegans pot-2 gene Proteins 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 4
- 241000286209 Phasianidae Species 0.000 description 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 206010040954 Skin wrinkling Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000021058 soft food Nutrition 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
一种肉类加工方法,将肉送入蒸汽锅,再使蒸汽进入蒸汽锅,从而使肉受到蒸汽的加工。它可将咬不动的肉(如舍弃的母鸡等)加工成松软的烤肉。
Description
本发明涉及一种肉类加工方法,特别涉及一种将咬不动的肉类(如舍弃的母鸡)变为松软的烤肉的肉类加工方法。
虽然至今提出了许多种肉类加工方法,但还没有一种是具有代表性的,作为惯常使用的肉类加工方法,我们可以举出日本专利出版物49-30556和4914657。
在这些专利出版物中,上述咬不动的肉类在一个压力为0.7kg/cm2~2.1Kg/cm2的高压锅中蒸煮时间约为30分钟至1小时。
在上述肉类加工方法中,提出了下列问题。
虽然上述咬不动的肉类是在上述0.7Kg/cm2~2.1Kg/cm2的高压下加工的,但会产生肉皮的起皱、脱落、破损和肉的起皱,因此肉的软化程度不是最好的,作为商品的价值就降低了。
签于先有技术的加工方法存在这些缺点,本发明的主要目的是提供一种将咬不动的肉类(如舍弃的母鸡)变为松软的烤肉的肉类加工方法。
按照本发明所述的肉类加工方法包括一个将肉类送入蒸气锅的第一过程,和一个将干蒸汽从锅炉送入上述蒸汽锅从而使上述肉类受到蒸汽加工的第二过程。
在本发明所述的肉类加工方法中,上述咬不动的肉类(如舍弃的母鸡、鹌鹁和其它动物肉类)可以重新变为松软食品,具有烤鸡和炸鸡所具有的高的商品价值,至于节约能源的价值无法准确估算。
图1是表明肉类加工方法的框图。
图2是表明本发明工艺中所用的低压锅和锅炉的侧面图。
下面参考附图说明本发明所述的肉类加工方法的一种最佳实施例。
首先,比如说,将带骨的母鸡或鹌鹁之类被舍弃的咬不动的肉类1,送入低压锅2中,并从锅炉3送入干蒸汽,从而通过上述干蒸汽将上述咬不动的肉类加热并加工为软肉。
现在参考用上述低压锅加工上述咬不动的肉类的一种最佳实施例,说明如下:
低压锅的压力约为0.2~0.5Kg/cm2。
干蒸汽的温度为100~130℃。
热加工的时间约为30分钟至1小时。
按照该最佳实施例所述的加工上述咬不动的肉类的方法,上述咬不动的肉类中的许多脂肪被熔化,在上述低压锅2的下面将门8打开之后被排放掉。
按照我们的实验,可以利用上述加工后的肉和脂肪制成味道极好的烤鸡或炸鸡,而且这种加工后的肉的味道比利用新鲜的小鸡或小鹌鹁制作的烤鸡的味道更美。
现在参考如图2所示的本发明的加工系统,在上述低压锅2上安装了压力表4和干蒸汽进汽部件6,后者有一个安全阀5和一个温度计7,门8的开闭用把手控制。
从前述锅炉3来的一定压力的干蒸汽通过送汽管9送入上述低压锅2中。
Claims (2)
1、一种肉类加工方法,它包括一个将肉类送入蒸汽锅的第一过程,和一个将蒸汽从锅炉送入上述蒸汽锅从而使上述肉类受到蒸汽加工的第二过程。
2、一种如权利要求1所述的加工方法,上述肉类在100~130℃和0.2Kg/cm2~0.5Kg/cm2的低压下加工约30分钟至1小时。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP313500/88 | 1988-12-12 | ||
JP63313500A JPH02156869A (ja) | 1988-12-12 | 1988-12-12 | 肉の加工方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1043431A true CN1043431A (zh) | 1990-07-04 |
CN1026054C CN1026054C (zh) | 1994-10-05 |
Family
ID=18042058
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN89101602A Expired - Fee Related CN1026054C (zh) | 1988-12-12 | 1989-03-21 | 肉类加工方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US4933200A (zh) |
JP (1) | JPH02156869A (zh) |
KR (1) | KR910005276B1 (zh) |
CN (1) | CN1026054C (zh) |
CA (1) | CA1337510C (zh) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5439694A (en) * | 1994-07-11 | 1995-08-08 | Morris & Associates, Inc. | Poultry preparation process and apparatus |
ES2186731T3 (es) * | 1994-09-26 | 2003-05-16 | Eugene R Tippmann | Dispositivo y procedimiento para la preparacion de un producto carnico. |
EP0790778B1 (en) * | 1994-11-07 | 1999-04-28 | Frigoscandia Inc. | Method and apparatus for steam pasteurization of meat |
US6949265B1 (en) | 1995-07-03 | 2005-09-27 | Cargill, Incorporated | Low temperature rendering process |
US6159515A (en) * | 1995-07-03 | 2000-12-12 | Cargill, Incorporated | Low temperature rendering process |
US6569482B2 (en) | 1998-10-30 | 2003-05-27 | Excel Corporation | Method for surface treating animal tissue |
US6291003B1 (en) | 1998-10-30 | 2001-09-18 | Excel Corporation | Method and apparatus for steam pasteurization of meat |
KR100689156B1 (ko) * | 2006-11-17 | 2007-03-09 | 유병주 | 육류가공 방법 |
US9060523B1 (en) * | 2012-10-01 | 2015-06-23 | Guy E Buller-Colthurst | Thermal process for food enhancement |
CN104187770A (zh) * | 2014-08-14 | 2014-12-10 | 贵阳新民食品有限公司 | 一种开袋即食风味扒丝肉加工方法 |
CN109090487A (zh) * | 2018-07-10 | 2018-12-28 | 南宁学院 | 一种芙蓉肉的制作方法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US992488A (en) * | 1910-10-13 | 1911-05-16 | Joseph Von Epler | Process of preserving meats. |
US3316829A (en) * | 1966-02-01 | 1967-05-02 | Bloomer Fiske Inc | Steam cooking apparatus |
JPS4914657A (zh) * | 1972-06-07 | 1974-02-08 | ||
JPS4930556A (zh) * | 1972-07-13 | 1974-03-19 |
-
1988
- 1988-12-12 JP JP63313500A patent/JPH02156869A/ja active Pending
-
1989
- 1989-03-13 US US07/322,809 patent/US4933200A/en not_active Expired - Fee Related
- 1989-03-15 KR KR1019890003186A patent/KR910005276B1/ko not_active IP Right Cessation
- 1989-03-21 CN CN89101602A patent/CN1026054C/zh not_active Expired - Fee Related
- 1989-05-15 CA CA000599702A patent/CA1337510C/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
KR900008977A (ko) | 1990-07-02 |
JPH02156869A (ja) | 1990-06-15 |
CA1337510C (en) | 1995-11-07 |
US4933200A (en) | 1990-06-12 |
KR910005276B1 (ko) | 1991-07-24 |
CN1026054C (zh) | 1994-10-05 |
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