CN104489050B - A kind of dried meat gradient alternating temperature processing method - Google Patents
A kind of dried meat gradient alternating temperature processing method Download PDFInfo
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Abstract
The present invention relates to a kind of dried meat gradient alternating temperature processing method, this method is based on vacuum curing and gradient alternating temperature is air-dried, and mainly comprises the steps of：Air-dried from bulk lean meat, the finishing slitting that thaws, pulse Vacuum or type of respiration knead-salting, high temperature, low-temperature air-drying, repair bar, low-temperature frying, high temperature frying, last airing, packaging detection storage.With the present invention during air-drying according to the change of the shedding law and dried meat protein gel active force of moisture, the method air-dried using gradient alternating temperature.Air-dry time is shortened within 10 hours, improve production efficiency, save production cost.Meanwhile, the product uniformity of dried meat reaches more than 95%, improves product quality, simplifies air-dried technique, is that many tastes, the exploitation of the air-dried meat product of many outward appearances are laid a good foundation.
Description
Technical field
The invention belongs to food and its technical field of processing, and in particular to a kind of dried meat gradient alternating temperature processing method,
Especially air-dry the gradient alternating temperature processing method of beef or mutton.
Background technology
Dried meat refers to the product being made before shortening by " air-dried " technique, including jerked beef, air-dried mutton etc.
Characteristic traditional meat.The characteristic meat products that jerked beef is dry, dried mutton is NORTHWEST CHINA area, with being of high nutritive value, product
Good, local flavor of fine quality is delicious, shelf life length, carrying and the characteristics of instant, and be well received by consumers, its market potential is huge
Greatly.According to the preliminary statistics, jerked beef is done, dried mutton annual production reaches more than 1,000,000 tons, most of still to be given birth to medium-sized and small enterprises
Based on production, there are more than 100 families in big-and-middle-sized manufacturing enterprise, including cover all, ranch, Meng Yisa, wide hairgrass original, HOh Xil etc., very
Multiple enterprises independent research, derives the taste such as original flavor, spicy, spicy on product special flavour, processed in product design stripe shape,
The shapes such as piece type.It is trimmed to stripe shape, the beef and mutton of piece type to be hung or be placed in Dropbox, is air-dried afterwards.
At present, air-drying the air-dry method of beef or mutton includes natural air drying, hot blast are air-dried and hot blast-microwave segmentation is air-dried etc.
Method.Natural air drying has the advantages that process equipment is simple, processing cost is low, but the influence of climate factor is big, temperature, humidity,
The conditions such as wind speed are difficult to control to, and air-dry time is up to more than 10 days, there is air-dried beef or mutton streaking one, batch products matter
The problem of measuring unstable；Hot blast air-dry method also makes convection current hot blast air-dry, and this method sanitary condition is obtained compared with natural air drying method
Improve, reduce the pollution of dust and bacterium, but it is high temperature or low temperature to air-dry temperature constant, and beef or mutton is air-dried during high temperature
It is a bit darkish in color, flavor substance content is few, and product quality is poor, during low temperature, and air-dry time is longer, and economic benefit is low；Hot blast-microwave point
Air-dry time can be greatly shortened in section air-dry method while product quality is improved, but easily occurs the local mistake of product
The bad phenomenons such as Jiao, flavor substance deficiency, while process equipment and operating cost are high.In summary, natural air drying production efficiency
Low, quality is unstable, and the industrialized production of air-dried beef or mutton is not utilized；Hot blast-microwave segmentation air-dries, fortune high to equipment requirement
Row cost height and product quality existing defects；Hot blast air-dry be present plant produced air-dry beef or mutton most common technique, if
Technique can be air-dried to it to reform, both reduce operating cost, product quality is lifted again, air-dried beef or mutton will be promoted energetically
The development of industry.
The content of the invention
It is an object of the invention to provide a kind of method of new dried meat.It is preferred that, this method has that applicability is wide, be not required to
The characteristics of increasing simple input, technique, air-dried uniform, product appearance and excellent flavor quality newly.
To reach goal of the invention, the technical solution adopted by the present invention is：
A kind of dried meat gradient alternating temperature processing method, it is characterised in that comprise the following steps：
(1) step is pickled：Raw meat is pickled,
(2) air-dry：First part is air-dried at the first temperature, then is air-dried at the second temperature less than the first temperature to knot
Beam.
According to foregoing several method, it is characterised in that：The method for salting is that pulse Vacuum is pickled or type of respiration is true
Empty knead-salting.
According to foregoing several method, it is characterised in that：It is 0-7 DEG C to pickle temperature, and pulse Vacuum curing process is vacuum
Degree more than 0.06MPa is pickled after 17min, and normal pressure pickles 15min, so repeatedly；Between tumbler is rotated after 10min in curing process
Have a rest 15min, and the total time pickled is 4-5 hours, and the speed of rotation is not higher than 1 turn/min.Pulse Vacuum is pickled, and is both avoided
The growth and breeding of oxygen microorganism, further through the osmotic pressure for changing muscle internal environment repeatedly, accelerates extrusion and the absorption of moisture,
So as to accelerate the infiltration of the auxiliary materials such as outside salt.
According to foregoing several method, it is characterised in that：First temperature is less than 56.8 DEG C, preferably 55 DEG C.
According to foregoing several method, it is characterised in that：Described second temperature is 30-40 DEG C, preferably 35 DEG C, warm herein
Degree is lower to be air-dried, and can both have been avoided muscle protein excessively denaturation after a large amount of dehydrations and caused myoarchitecture erosion unordered, again can be with
Promote muscle protein by hydrophobic interaction and random disulfide bond crosslinking, form the institutional framework of even compact.
According to foregoing several method, it is characterised in that：First partly air-dry at the first temperature to removing more than 40%
Moisture, then air-dry at the second temperature less than the first temperature to terminating.
According to foregoing several method, it is characterised in that：The air-dried humidity of first temperature is 70%, and wind speed is 1.5m/s,
The air-dried humidity of second temperature is 50%, and wind speed is 1.0m/s
According to foregoing several method, it is characterised in that：Also pass through fry step after air-drying.
The dried meat prepared according to foregoing several method.
According to foregoing several method, it is characterised in that comprise the following steps：
(1) raw meat is pickled under vacuum with auxiliary material,
(2) air-dry, and
(3) heat fried.
According to foregoing several method, the raw meat is the cutlet or sliced meat repaired along muscle fibre direction.
According to foregoing several method, the accessory package contains salt.
According to foregoing several method, the vacuum of pickling reaches more than 0.06MPa.
According to foregoing several method, it is preferred that air-dry and air-dried using hot air convection, temperature and humidity is air-dried with time ladder
Degree change.
According to foregoing several method, it is characterised in that：First ox, sheep raw meat are pre-processed in step (1), will be into
The freezing ox of block, sheep raw meat, which thaw, arrives -2 DEG C~0 DEG C, repaiies surface and is evident that show condition and manadesma；Segmentation just will be butchered
Fresh beef or mutton cooling acid discharge its temperature is dropped to less than 7 DEG C, repair surface and be evident that show condition and manadesma；
According to foregoing several method, it is characterised in that：Raw meat parallel fibers direction after being pre-processed in step (1)
Slicer is put into, the sliced meat of certain size are cut into, sliced meat are manually cut into cutlet along machine direction herein, and cutlet end is connected.
According to foregoing several method, auxiliary material at least contains salt in step (1), the cattle and sheep raw meat that will be cut, cut into slices
Vacuum tumbler is put into the auxiliary material prepared by a certain percentage carries out pulse Vacuum pickle.
According to foregoing several method, the salt of addition is raw material sliced meat, the 0.8-1.2% of cutlet by weight.
According to foregoing several method, it is characterised in that：The pulse Vacuum curing process is more than vacuum 0.06MPa
Pickle after 17min, normal pressure pickles 15min, so repeatedly；
According to foregoing several method, it is characterised in that：Tumbler rotates interval after 10min in pulse curing process
15min, the total time pickled is 4-5 hours；
According to foregoing several method, it is characterised in that：The speed of rotation is not higher than 1 turn/min.
According to foregoing several method, it is characterised in that：Gradient alternating temperature is air-dried.
According to foregoing several method, it is characterised in that：First part is air-dried at the first temperature, then less than the first temperature
Second temperature under air-dry to terminating, first temperature is less than 56.8 DEG C.
According to foregoing several method, it is characterised in that：The first described temperature is 55 DEG C.
According to foregoing several method, it is characterised in that：When the first described temperature is air-dried, humidity is less than 80%, wind speed
More than 1.5m/s.
According to foregoing several method, it is characterised in that：Described second temperature is not higher than 35 DEG C.
According to foregoing several method, it is characterised in that：Described second temperature is 30-35 DEG C.
According to foregoing several method, it is characterised in that：When described second temperature is air-dried, humidity is less than 60%, wind speed
More than 1.0m/s.
According to foregoing several method, it is characterised in that：First partly air-dry at the first temperature to removing more than 40%
Moisture, then air-dried at the second temperature less than the first temperature to the moisture of removing more than 50%.
According to foregoing several method, it is characterised in that：Mode of heating is fried.
According to foregoing several method, it is characterised in that：Before fried, air-dried sliced meat, cutlet are cut into no longer than 12cm's
Fritter or billet；
According to foregoing several method, it is characterised in that：It is fried be divided into two sections it is fried, first it is fried at the first temperature, then
Fried at the second temperature higher than the first temperature, first temperature is not less than 160 DEG C.
According to foregoing several method, it is characterised in that：The first described temperature is 160-180 DEG C.
According to foregoing several method, it is characterised in that：Described second temperature is not less than 185 DEG C.
According to foregoing several method, it is characterised in that：Described second temperature is 185-190 DEG C.
According to foregoing several method, it is characterised in that：First 2min fried at the first temperature, then higher than the first temperature
Second temperature under fried 1min.It is fried at a first temperature of relatively low, it is to avoid the moisture in dried meat, which is drastically removed, causes flesh
Meat tissue occur cavity and beat burst, make its moisture it is slower while distributing, prevent raw meat long-time heating at high temperature；
At a temperature of first after fried 2min, while the free moisture in raw meat is largely removed, muscle heating is fried ripe, higher than first
It is fried in short-term under the second temperature of temperature, it can both promote the removing of combination water that should not be removed during low-temperature frying, can increase again
Plus the frying fragrance in cold cuts.
According to foregoing several method, it is characterised in that：Dried meat after fried is packed after needing cold dry in the air.
According to foregoing several method, it is characterised in that：It is vacuum-packed with polyester-polyethylene stretch film, in 95 DEG C of hot water
Middle sterilization 40min, produces original flavor and air-dries meat product after cooling.
According to foregoing several method, described meat is beef or mutton.
The invention provides a kind of new processing method of dried meat, compared with traditional air-dry method, this method have with
Lower advantage：
(1) using the air-dried method of gradient alternating temperature, air-dry time is shortened within 10 hours, improve production efficiency,
Production cost is saved.
(2) the product uniformity of dried meat reaches more than 95%, improves product quality, simplifies air-dried technique, is many
Air-dried Process ba- sis has been established in taste, the exploitation of the air-dried meat product of many outward appearances.
The present invention can be used for dried meat is air-dried to dehydrate, and improves product quality, brings certain economic benefit.
Embodiment
The method of the present invention is illustrated below by specific embodiment, but the invention is not limited in this.Following realities
Experimental method described in example is applied, is conventional method unless otherwise specified；The reagent and material, unless otherwise specified,
Obtain from commercial channels.
Embodiment 1, mutton gradient alternating temperature air-dry compliance test result
Mutton fribrillin is dissolved in the 50mM phosphate buffers (pH6.0) of the NaCl containing 0.6M, albumen is adjusted
Concentration is 30mgmL-1.System is adjusted into the pH value to needed for experiment, heating water bath after packing, by 25 DEG C with 1M NaOH or HCl
With 0.5 DEG C of min-1Linear temperature increase to 75 DEG C, be incubated 20min, in temperature-rise period, to 25 DEG C, 35 DEG C, 45 DEG C, 55 DEG C, 65
DEG C, 75 DEG C of gel carry out molecular force research.In addition, using differential scanning calorimeter (Differential scanning
Calorimeter, DSC) heat endurance of sheep fribrillin under the different pH value systems of analysis, DSC test conditions are temperature
25 DEG C~100 DEG C of scanning range, 5 DEG C of min of heating rate-1, using the empty aluminium boxes of Q20 as blank control, carried using instrument
The thermal denaturation temperature (Tmax) of software analysis albumen.
1st, muscle thermal denaturation temperature is verified
The thermal denaturation temperature (DEG C) of sheep longissimus dorsi muscle fribrillin under the different pH value of table 1
Note：N.D. represent to be not detected by denaturation temperature.
Differential scanning calorimetry can be used for influence of the analysis different disposal to protein heat denaturation behavior, its curve
On endothermic peak represent protein receptor hot stretched denaturation when the heat to be absorbed.During pH value 5.0,6.0,7.5, sheep longissimus dorsi muscle
The thermal denaturation temperature of fribrillin is as shown in table 1, wherein Tmax1、Tmax2、Tmax3Myosin head, flesh are represented respectively
The thermal denaturation temperature of globulin afterbody and actin.As shown in Table 1, under three kinds of pH value processing, myosin head is represented
Tmax1Without significant change, its heat endurance keeps relative stability, and denaturation temperature is 56.8~57.1 DEG C.It is considered that flesh ball egg
White denaturation can cause muscle thermal gels, be unfavorable for the discharge of internal moisture, then select the temperature being denatured close to myosin
The removing of muscle moisture is carried out, i.e., less than 56.8 DEG C, the consideration based on equipment precision and cost, preferable temperature is 55 DEG C.
Case study on implementation 2 air-dries beef and mutton gradient alternating temperature air-dry method
First, technological process
Raw meat → defrosting (non-defrost), repair → pickle → air-drying → cut → fried → airing → packaging → sterilizing →
Label vanning → inspection storage
2nd, technology point
1. raw meat thaws (non-defrost), finishing
After raw meat is thawed using high humidity gradient alternating temperature freezing process, visible show condition, tendon are removed, is trimmed to about
2cm × 2cm cutlet is standby, and cold fresh raw meat is not required to thaw, and is directly trimmed to cutlet；
2. pickle
Gained cutlet is put into progress pulse Vacuum in vacuum tumbler to pickle, carried out according to quantitative preserved materials ratio true
Empty knead-salting, the salt of addition is the 0.8-1.2% of raw material cutlet by weight, pickles temperature for 0-7 DEG C, pulse Vacuum salts down
Process processed is that more than vacuum 0.06MPa is pickled after 17min, and normal pressure pickles 15min, so repeatedly；Rolled in pulse curing process
Rub machine and rotate interval 15min after 10min, the total time pickled is 4-5 hours, and the speed of rotation is not higher than 1 turn/min；
3. air-dry
The cutlet pickled is hung in air-dried suspension bracket or is positioned in air-dried unwheeling, and gradient is carried out between air-drying and becomes warm air
It is dry, first partly air-dried under 55 DEG C, 70-80% relative humidity, 1.5m/s wind speed to the moisture of removing more than 40%, then 35
DEG C, air-dry to the moisture of removing more than 50% under 55-60% relative humidity, 1.0m/s wind speed.
4. slitting, it is fried
The cutlet air-dried is cut into about 12cm cutlet, is put into 170 DEG C of oil cauldron and carries out after the fried 2min of leaching, again
In the fried 1min of 190 DEG C of leachings, afterwards, the bar surface grease that loses flesh is drenched, is then placed on screen tray and carries out airing；
5. packaging, sterilizing
Packed when the central temperature of airing cutlet is down to 15 DEG C, it is desirable to which vacuum seal is straight, neat, wrinkle-free
Pleat, packaging personnel note the sterilization of personal hygiene and Work tool, keep the sanitation and hygiene at packaging scene；To enter in time after packaging
Row hot water low temperature sterilization, sterilising temp is 95 DEG C, and sterilizing time is 40 minutes, then with originally water cooling 30 minutes are circulated, extremely
Product center temperature drops to less than 15 DEG C, and the moisture on packaging bag surface is dried up with automatic blow-dry machine；
6. labeling vanning and inspection storage
Product is labelled, cased between being transferred to labeling after cooling, is labelled and is wanted specification, is adjacent to, sturdy；Date print specification,
Clearly；Tested according to product standard requirement, after the assay was approved storage storage, carry out storage record and identify.
The jerked beef gradient alternating temperature of case study on implementation 3 air-dries compliance test result
Beef, from the das Beinfleisch part of Adult Bovine
The present embodiment point experimental group (technique 1) and control group (technique 2,3,4), it is as shown in table 1, real in addition to air-dried technique
Test group and control group and production is processed using the method described in case study on implementation 2.Sensory evaluation is carried out to finished product and wind is determined
Moisture after dry rear and finished product.
Table 1 air-dries technique table
2nd, sensory evaluation is verified
The sense organ evaluating meter of table 2
| Processing | Flavour and smell | Mouthfeel | Tissue morphology | Color and luster | Total score |
| Technique 1 | 7.3±1.1 | 7.5±0.9 | 7.5±0.8 | 8.3±0.4 | 8.5±0.7 |
| Technique 2 | 6.5±1.3 | 6.0±1.0 | 7.3±1.2 | 7.0±0.9 | 7.1±1.0 |
| Technique 3 | 7.2±1.0 | 6.5±0.7 | 6.5±0.7 | 8.3±0.3 | 7.8±0.8 |
| Technique 4 | 7.4±1.0 | 7.7±0.8 | 7.4±1.0 | 8.1±0.7 | 8.6±0.9 |
The totality of experimental group (technique 1) finished product is divided equally higher than technique 2 and technique 3 it can be seen from the data of table 2, compares constant temperature
Air-dried (technique 4) is lower slightly, but air-dry time was but shortened to 9 hours from 18 hours, substantially increased air-dried efficiency.
3rd, air-dry and dehydrate compliance test result
The moisture content analysis table (%) of table 3
| Processing | After air-drying | After finished product |
| Technique 1 | 37.47 | 36.04 |
| Technique 2 | 48.04 | 47.32 |
| Technique 3 | 54.47 | 37.11 |
| Technique 4 | 40.89 | 37.68 |
As shown in Table 3, the air-dried efficiency highest of experimental group (technique 1) and air-dried technique 4 is air-dried, but air-dries technique 1 only
With 9 hours, reduced 7 hours than air-dried technique 4.For finished product, technique 1 and air-dried technique 4 are air-dried poor without conspicuousness
Different (P ＞ 0.05), moisture is 36%, and the yield rate of dried meat is 60%, realizes and efficiently air-dries.Although air-drying technique 3
The moisture of finished product and the no significant difference (P ＞ 0.05) of experimental group (technique 1), but its moisture after air-drying
(54.47%) 37.47% (P ＞ 0.05) of experimental group (technique 1) is noticeably greater than, air-dried efficiency is low, while the fried follow-up work of grade
The high energy consumption of skill.
In a word, 35 DEG C of gradient alternating temperatures for air-drying 6 hours are air-dried after experimental group (technique 1), i.e., 55 DEG C are air-dried 3 hours, are air-dried
Technique is simple, production cost is low, production efficiency is high, non-environmental-pollution, and low-cost high-quality production can be achieved.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (4)
1. a kind of method of gradient alternating temperature air-dried mutton, it is characterised in that comprise the following steps：
（1）Pickle step：Meat ingredient is pickled, and method for salting is that pulse Vacuum is pickled or type of respiration vacuum knead-salting,
It is 0-7 DEG C to pickle temperature, and pulse Vacuum curing process is that more than vacuum 0.06Mpa is pickled after 17min, and normal pressure pickles 15min,
So repeatedly；Tumbler rotates interval 15min after 10min in curing process, and the total time pickled is 4-5 hours, the speed of rotation
Degree is not higher than 1 turn/min；
（2）Air-dry：First part is air-dried at the first temperature, then is air-dried at the second temperature less than the first temperature to terminating；
First temperature is 55-56.8 DEG C, and described second temperature is 30-40 DEG C；The air-dried humidity of first temperature is 70%,
Wind speed is 1.5m/s, and the air-dried humidity of second temperature is 50%, and wind speed is 1.0m/s.
2. according to the method described in claim 1, it is characterised in that：First temperature is 55 DEG C.
3. according to the method described in claim 1, it is characterised in that：Described second temperature is 35 DEG C.
4. according to the method described in claim 1, it is characterised in that：Also pass through fry step after air-drying.
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| CN105146549A (en) * | 2015-08-20 | 2015-12-16 | 西北民族大学 | Cumin-flavored Halal fermented air-dried yak meat and preparation method thereof |
| CN105029461A (en) * | 2015-08-20 | 2015-11-11 | 西北民族大学 | Spiced Moslem fermented air-dried yak meat and preparation method thereof |
| CN106578972A (en) * | 2016-08-31 | 2017-04-26 | 成都伍田食品有限公司 | Making method of air-dried beef |
| CN106962826B (en) * | 2017-04-10 | 2019-12-03 | 韶关学院 | A kind of ultrasonic wave-pulse Vacuum collaboration flesh of fish method for salting |
| CN109315708A (en) * | 2018-12-14 | 2019-02-12 | 安徽省农业科学院农产品加工研究所 | A kind of production method and its salting apparatus of the cured sauced meat that salts down |
| CN109744276A (en) * | 2019-01-22 | 2019-05-14 | 重庆莉莱食品有限公司 | A kind of frying apparatus and its production technology of dried beef |
| CN111938092A (en) * | 2020-08-18 | 2020-11-17 | 湖州南浔温氏佳味食品有限公司 | Processing method of fresh and tender salt roasted chicken capable of being preserved for long time |
| CN112998079A (en) * | 2021-04-21 | 2021-06-22 | 齐鲁工业大学 | Wet dehydration method for keeping flexibility of plant tissue protein |
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