CN1043836C - 一种处理鲜肉并提高耐久性的方法 - Google Patents

一种处理鲜肉并提高耐久性的方法 Download PDF

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CN1043836C
CN1043836C CN93100450A CN93100450A CN1043836C CN 1043836 C CN1043836 C CN 1043836C CN 93100450 A CN93100450 A CN 93100450A CN 93100450 A CN93100450 A CN 93100450A CN 1043836 C CN1043836 C CN 1043836C
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meat
durability
sucrose
enhancing
processing
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CN1075059A (zh
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哈莱尔德·马吉斯坦德
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    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor

Abstract

本发明的目的是提供一种处理鲜肉并提高其耐久性的方法，包括使肉表面接触粉状蔗糖并排干形成的萃取液。在处理过程中进行肉的脱水，并且从中部分地去除去有机酸和PCB化合物。以这种方式可处理各种肉，如牛肉或鲑鱼肉。

Description

一种处理鲜肉并提高耐久性的方法
本发明涉及一种处理鲜肉并提高其稳定性的方法。该方法可增加肉中的固体(干燥物质)比例并减少有机酸的比例。可保持肉的微生物纯度。
借助于各种方法可对肉进行处理并提高其耐久性。这些方法通常包括微生物的钝化，即这样一种处理，其后肉对微生物的生长来说将成为一种不适当的介质。处理肉的已知方法包括物理方法，如空气干燥，盐化，冷冻或借助于抽真空来避免接近氧气，利用惰性气氛或加油，还包括化学方法，如添加苯甲酸之类的保护剂，硬化处理等；以及生物方法，如在非热处理之肉产品的生产过程中发酵。
上述的处理鲜肉的方法常具有各种缺点。其中的某些方法一般是不能再生产的(空气干燥)，其它则使肉组织恶化(冷冻)或改变肉的特殊感觉性质，特别是味道(盐化)。添加保护剂没有这些缺点，然而结果是外部的化学合成物被加入食物链。这些化合物在体内有害地裂变，或者它们从体内排出会对环境造成麻烦，而人就生活在这一环境中。上述的其它方法一般是不用的(发酵)或不是充分有效的(避免接近氧气)。而且，许多这类方法是昂贵的。所有这些因素就产生这一结果，即仍需要一种处理肉的良好方法，它能有效地提高肉的耐久性，同时从生物学观点看即不是有害的也不昂贵。
本发明的目的是提供一种处理鲜肉并提高其耐久性的方法。所述方法的特征是使肉表面接触粉状蔗糖，并从肉中排干形成的萃取液。
根据本发明之肉的处理可以各种方法进行。例如，可用蔗糖覆盖肉并将其放置在一适当的支架上，这就有可能排干形成的萃取液。这种支架可以是一筛网，最好由尼龙制成，或从食品工业观点出发由其它无毒的塑料制成。不必将蔗糖敷于整个肉表面上。如果肉被切割成块，其一个尺寸大大小于另两个尺寸，如切成牛排，只需将蔗糖敷于该肉块的上表面上。蔗糖穿透肉的结构，然后作为萃取液离开肉。
处理时间和所用的蔗糖数量取决于许多因素，包括肉的种类，其结构，所处理肉块的尺寸和所需的脱水率。
各种肉类都适用于本发明的处理方法，如各种饲养来提供肉品之动物的肉，如牛肉，和鲑鱼或tolstotobic鱼(Hypophthalmichthysmolitvix)之类的鱼肉。鱼肉一般组织较松，并且其处理过程较短。
此外，所处理之肉块的尺寸可以变化。最佳实施例包括一个尺寸较小之肉块的处理，如牛排。然而，这种牛排厚度可能较大，如大至5cm或更大。当然，对较薄牛排的处理可更快地完成。
采用较多蔗糖进行较长时间的处理可导致肉类脱水的程度较高，即导致提高干燥物质含量。
蔗糖处理的平均时间约为24小时。然而可利用较长和较短的时间，这取决于上述各种因素，例如可在约12小时到约72小时的范围内。
可在室温下进行处理，因为蔗溏防止了肉的二次污染。
在完成本发明的处理过程后，可根据消费者需要对肉作进一步处理，例如通过硬化，真空包装和通过其它已知处理方法，如盐化，加调味品等。
根据本发明的方法无过多要求，相对较便宜并且从生态学上来说也较为安全，这些就是本发明的优点。在处理期间，不仅一部分水，而且各种有毒物质，如有机酸和PCB化合物(Polychlorinatedbiphenyls)(如果它们存在)，将部分地与萃取液一起从肉中排出。本方法的另一优点是这样得到的肉从微生物学的观点看是安全的。即使当处理是在较高的环境温度下进行的。蔗糖不会剩留在肉中，并且可保护肉的天然味道，气味和颜色。由于脱水，提高了肉的结构。在处理过程中肉不会失去其能量和营养物质，并由于其性质，它可给出合理食品的适当成分。
借助于本发明的方法，有可能(取决于脱水率)在普通冷冻条件下即在2℃到6℃的温度，延长耐久性多至几个月。鱼肉的耐久性约多至3个月，牛肉的耐久性长于6个月。
作为本发明方法的副产品所产生的蔗糖萃取液在多数情况下可用作生产弹药。
通过下面的例子进一步解释本发明。这些例子只用作说明的目的，本发明不受此限制。
例1
将根据食品工业的惯例加工出的新鲜鲑鱼片置于一尼龙网上，并将粉状蔗糖以均匀的方式覆盖于其上表面上，这样蔗糖不会下落。蔗糖在肉汁中溶解并排干。20小时后进行感觉，细菌和化学检验。样品通过了所有的试验。萃取液含有0.25％的有机酸，它们被确定为醋酸。
在约3℃的温度下冷冻7个星期后，检验的参数基本上无变化。
例2
将厚度为20mm的牛排涂上蔗糖，放入一排干容器，并以均匀的方式覆盖粉状蔗糖，这样蔗糖不会落下。60小时后进行感觉，细菌和化学检验。样品通过所有试验。一特殊方式是进行了PCB分析。原始的肉含有0.200μg/kg的PCB，处理后的样品仅含有0.175μg/kg的PCB(尽管处理后样品的干燥物质含量高得多)。另一方面，萃取液含有多达0.914μg/kg的PCB。
处理后的肉具有良好的感官性质，即颜色，味道，耐久性和气味。在约3℃的温度下冷冻3个月后，所检验的参数基本上无变化。

Claims (3)

1．一种处理鲜血并提高其耐久性的方法，其特征在于在肉表面上覆盖粉状蔗糖，并从肉中排干形成的萃取液。
2．如权利要求1所述的方法，其特征是在一批中将蔗糖涂于肉排的上表面上。
3．如权利要求1或2所述的方法，其特征在于处理需要12到72小时。
CN93100450A 1992-02-04 1993-02-01 一种处理鲜肉并提高耐久性的方法 Expired - Fee Related CN1043836C (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CS92303 CZ278190B6 (en) 1992-02-04 1992-02-04 Method of treatment and increase of raw meat durability
CSPV30392 1992-02-04
CSPV303-92 1994-02-04

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CN1075059A CN1075059A (zh) 1993-08-11
CN1043836C true CN1043836C (zh) 1999-06-30

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US (1) US5607713A (zh)
EP (1) EP0554572B1 (zh)
JP (1) JPH05244862A (zh)
CN (1) CN1043836C (zh)
CZ (1) CZ278190B6 (zh)
DE (1) DE69205150T2 (zh)
NO (1) NO180141C (zh)
SK (1) SK277763B6 (zh)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004073422A1 (en) * 2003-02-19 2004-09-02 Berge Holding As Process for treating meat
CN101442911A (zh) * 2006-01-24 2009-05-27 弗杰尔和弗佐德马特有限公司 用于处理肉的、含有糖和盐的组合物
RU2464831C1 (ru) * 2011-10-11 2012-10-27 Олег Иванович Квасенков Способ изготовления консервов "котлеты рыбоовощные в томатном соусе"
RU2464809C1 (ru) * 2011-10-21 2012-10-27 Олег Иванович Квасенков Способ получения консервов "котлеты рыбоовощные в томатном соусе"
RU2463808C1 (ru) * 2011-10-21 2012-10-20 Олег Иванович Квасенков Способ получения консервов "котлеты рыбоовощные в томатном соусе"

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EP0013042A2 (en) * 1978-12-11 1980-07-09 "P.V.B.A. Chemicals" Method for the preserving of meat pieces, solution used therefor and meat piece preserved according to said method
JPS5995844A (ja) * 1982-11-25 1984-06-02 Haruo Kajitani 包装乾燥透明獣肉
JPH0319647A (ja) * 1989-06-14 1991-01-28 Amano Jitsugyo Kk 調味乾燥肉製品、およびその製造方法
JPH0319646A (ja) * 1989-06-16 1991-01-28 Meiji Milk Prod Co Ltd ジャーキーの製造方法
JPH0349644A (ja) * 1989-07-18 1991-03-04 King Jozo Kk 常温保存性貯蔵肉

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Publication number Priority date Publication date Assignee Title
EP0013042A2 (en) * 1978-12-11 1980-07-09 "P.V.B.A. Chemicals" Method for the preserving of meat pieces, solution used therefor and meat piece preserved according to said method
JPS5995844A (ja) * 1982-11-25 1984-06-02 Haruo Kajitani 包装乾燥透明獣肉
JPH0319647A (ja) * 1989-06-14 1991-01-28 Amano Jitsugyo Kk 調味乾燥肉製品、およびその製造方法
JPH0319646A (ja) * 1989-06-16 1991-01-28 Meiji Milk Prod Co Ltd ジャーキーの製造方法
JPH0349644A (ja) * 1989-07-18 1991-03-04 King Jozo Kk 常温保存性貯蔵肉

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EP0554572A1 (en) 1993-08-11
JPH05244862A (ja) 1993-09-24
NO930377D0 (no) 1993-02-03
US5607713A (en) 1997-03-04
SK30392A3 (en) 1994-12-07
CZ278190B6 (en) 1993-09-15
CZ30392A3 (en) 1993-02-17
NO180141C (no) 1997-02-26
EP0554572B1 (en) 1995-09-27
CN1075059A (zh) 1993-08-11
DE69205150T2 (de) 1996-03-21
NO180141B (no) 1996-11-18
NO930377L (no) 1993-08-05
DE69205150D1 (de) 1995-11-02
SK277763B6 (en) 1994-12-07

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