CN104522697A - Method for processing meat marinated products - Google Patents
Method for processing meat marinated products Download PDFInfo
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- CN104522697A CN104522697A CN201510025601.2A CN201510025601A CN104522697A CN 104522697 A CN104522697 A CN 104522697A CN 201510025601 A CN201510025601 A CN 201510025601A CN 104522697 A CN104522697 A CN 104522697A
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- Prior art keywords
- meat
- sterilization
- microwave drying
- processing
- duck
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- 235000013372 meat Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 35
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 33
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 19
- 206010033546 Pallor Diseases 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 208000005156 Dehydration Diseases 0.000 claims description 18
- 230000018044 dehydration Effects 0.000 claims description 18
- 238000006297 dehydration reaction Methods 0.000 claims description 18
- 241001131796 Botaurus stellaris Species 0.000 claims description 14
- 238000003672 processing method Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 10
- 230000000284 resting effect Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 abstract description 12
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000009938 salting Methods 0.000 abstract description 2
- 230000003260 anti-sepsis Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000234314 Zingiber Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000021404 traditional 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of food processing and in particular discloses a method for processing meat marinated products. The method comprises the following steps: unfreezing, cleaning, blanching, salting, centrifuging and dewatering, performing microwave drying, performing vacuum sealing and sterilizing. In the process of processing meat marinated products such as chicken feet, duck feet, chicken wings, duck wings and pigskins, because the tissues are crushed into mud after high-temperature sterilization, irradiation sterilization is generally adopted, while irradiation equipment is expensive, and the sterilization cost is high, so that the processing cost of the meat marinated products is high, and the enterprises cannot be supported. The technical problem of bagged sterilization, antisepsis and preservation in the processing enterprises of the meat products such as the chicken feet, duck feet, chicken wings, duck wings and pigskins in the market is solved, and the method has great application prospects.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of processing method of meat bittern product.
Background technology
Spiced and stewed food is the traditional food of China, and it is famous with skin tough meat perfume (or spice), can directly eat, and products taste enriches, and when chewing, kindred is raw fragrant, unique flavor.Stew in soy sauce dish is not single cook method, but integrates and cook (heating) and both seasonings, and it draws materials conveniently, can Feng Kejian; Quality is agreeable to the taste, and sense of taste enriches; Pleasant aroma, profit and oiliness; Easy to carry, be easy to keeping; Increase appetite, nutritional benefit.
Shank in the market, duck pawl, Chicken Wings, Duck wing, in the meat bittern product process such as pigskin, also exist the raw material that need purchase costly for the production of, and produce with the tender shank etc. of resting period lower than 1 year, rotten as mud owing to organizing after its high temperature sterilization, therefore usually irradiation sterilization is adopted, but irradiation security there is no final conclusion, and apparatus expensive, sterilization costly, meat bittern product processing cost is remained high, profit margin is more and more less, enterprise is difficult to support, therefore, be badly in need of developing one to be enclosed within the basis of guaranteeing both quality and quantity and more to optimize, more cost-saving meat bittern product processing method.
Summary of the invention
The object of the present invention is to provide a kind of processing method of meat bittern product, solve on the market the resting period such as tender shank lower than the problem of the meat non-refractory sterilization of a year, overcome the technical problem that the packed sterilization and anticorrosion of meat products processing enterprise is fresh-keeping, there is huge application prospect.
For achieving the above object, the present invention adopts following technical scheme:
A kind of processing method of meat bittern product comprise thaw, clean, blanching, pickle, centrifugal dehydration, microwave drying, vacuum seal, sterilization.
It specifically comprises the steps:
1) thaw: adopt and higher than the flowing water of 25 DEG C, the freezing meat raw materials deposited is not thawed, make it thoroughly melt;
2) clean: with flowing water, the meat raw materials thawed is cleaned;
3) blanching: by the meat raw materials after cleaning, with 75-100 DEG C of hot-water soak 1-10 minute, dehematize removes raw meat, pulls out to put into after cold water rinses again and takes out;
4) pickle: by the meat after blanching and flavoring uniform mixing or put into baste and evenly pickle, the time is 1-48 hour;
5) centrifugal dehydration: by the meat centrifugal dehydration treatment 5-10 minute pickled, centrifugal rotational speed is 2000 ~ 3000 revs/min;
6) microwave drying: the meat after dehydration is carried out microwave drying, to remove the moisture of 10-40%;
7) vacuum seal: the meat of microwave drying is adopted vacuum packaging, hot-seal;
8) sterilization: packaged meat is put into sterilization kettle, gets product for sterilization processing 10-30 minute at 80-125 DEG C.
Described meat raw materials is the meat be less than a year resting period, comprises shank, duck pawl, Chicken Wings, Duck wing, pigskin.
Remarkable advantage of the present invention is:
(1) raw material that the present invention adopts is the meat products of the non-refractory sterilization such as shank, duck pawl, Chicken Wings, Duck wing, pigskin be less than a year resting period, and can effectively economize in raw materials cost;
(2) organize rotten as mud after the meat high temperature sterilization such as tender shank, duck pawl, Chicken Wings, Duck wing, pigskin, therefore usually adopt radiation sterilizing, but irradiation security there is no final conclusion, and apparatus expensive, sterilization costly, makes meat bittern product processing cost high, and enterprise is difficult to support.The present invention adopts the production technologies such as blanching, centrifugal dehydration, microwave drying, solve on the market the resting period such as tender shank lower than the problem of the meat non-refractory sterilization of a year, overcome the technical problem that the packed sterilization and anticorrosion of meat products processing enterprise is fresh-keeping, there is huge application prospect.
Detailed description of the invention
More be convenient to make content of the present invention understand, be described further technical solutions according to the invention below in conjunction with detailed description of the invention, single the present invention is not limited only to this.
embodiment 1
A kind of processing method of meat bittern product specifically comprises the steps:
1) thaw: adopt and higher than the flowing water of 25 DEG C, the freezing tender shank deposited 3 months is not thawed, make it thoroughly melt;
2) clean: with flowing water, the tender shank thawed is cleaned;
3) blanching: by the shank 100kg 80 DEG C of hot-water soaks 5 minutes after cleaning, dehematize removes raw meat, pulls out to put into after cold water rinses again and takes out;
4) pickle: by flavoring uniform mixings such as the shank after blanching and capsicum, salt, soy sauce, cooking wine, the processing time is 15 hours;
5) centrifugal dehydration: by the shank centrifugal dehydration treatment of pickling 5 minutes, centrifugal rotational speed was 3000 revs/min;
6) microwave drying: the shank after dehydration is carried out microwave drying, to remove the moisture of 20%;
7) vacuum seal: the shank of microwave drying is adopted vacuum packaging, hot-seal;
8) sterilization: packaged shank is put into sterilization kettle, at 121 DEG C, sterilization processing gets product for 15 minutes.
embodiment 2
A kind of processing method of meat bittern product specifically comprises the steps:
1) thaw: adopt and higher than the flowing water of 25 DEG C, the freezing tender duck pawl deposited 6 months is not thawed, make it thoroughly melt;
2) clean: with flowing water, the tender duck pawl thawed is cleaned;
3) blanching: by the duck pawl 50kg 100 DEG C of hot-water soaks 1 minute after cleaning, dehematize removes raw meat, pulls out to put into after cold water rinses again and takes out;
4) pickle: by flavoring uniform mixings such as the duck pawl after blanching and white granulated sugar, salt, soy sauce, carry powders, the processing time is 1.5 hours;
5) centrifugal dehydration: by the duck pawl centrifugal dehydration treatment of pickling 8 minutes, centrifugal rotational speed was 2500 revs/min;
6) microwave drying: the duck pawl after dehydration is carried out microwave drying, to remove the moisture of 10%;
7) vacuum seal: the duck pawl of microwave drying is adopted vacuum packaging, hot-seal;
8) sterilization: packaged duck pawl is put into sterilization kettle, at 100 DEG C, sterilization processing gets product for 30 minutes.
embodiment 3
A kind of processing method of meat bittern product specifically comprises the steps:
1) thaw: adopt and higher than the flowing water of 25 DEG C, the freezing tender chicken wings deposited 8 months is not thawed, make it thoroughly melt;
2) clean: with flowing water, the tender chicken wings thawed is cleaned;
3) blanching: by the chicken wings 60kg 75 DEG C of hot-water soaks 10 minutes after cleaning, dehematize removes raw meat, pulls out to put into after cold water rinses again and takes out;
4) pickle: the chicken wings after blanching is put into the baste that capsicum, ginger, monosodium glutamate, salt, lactic acid, water etc. is deployed into and evenly pickle, salting period is 48 hours;
5) centrifugal dehydration: by the chicken wings centrifugal dehydration treatment of pickling 10 minutes, centrifugal rotational speed was 2000 revs/min;
6) microwave drying: the chicken wings after dehydration is carried out microwave drying, to remove the moisture of 40%;
7) vacuum seal: the chicken wings of microwave drying is adopted vacuum packaging, hot-seal;
8) sterilization: packaged chicken wings is put into sterilization kettle, at 125 DEG C, sterilization processing gets product for 10 minutes.
The invention solves the meat such as tender shank, duck pawl, Chicken Wings, Duck wing, pigskin on the market cannot the problem of high temperature sterilization, overcome the technical problem that the packed sterilization and anticorrosion of meat products processing enterprise is fresh-keeping, obtained spiced and stewed food shape is complete, meat high resilience, tender and not rotten, good mouthfeel.
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 covering scope of the present invention.
Claims (3)
1. a processing method for meat bittern product, is characterized in that: comprise thaw, clean, blanching, pickle, centrifugal dehydration, microwave drying, vacuum seal, sterilization step.
2. the processing method of meat bittern product according to claim 1, is characterized in that: specifically comprise the steps:
(1) thaw: adopt and higher than the flowing water of 25 DEG C, the freezing meat raw materials deposited is not thawed, make it thoroughly melt;
(2) clean: with flowing water, the meat raw materials thawed is cleaned;
(3) blanching: by the meat raw materials 75-100 DEG C of hot-water soak 1-10 minute after cleaning, dehematize removes raw meat, pulls out to put into after cold water rinses again and takes out;
(4) pickle: by the meat after blanching and flavoring uniform mixing or put into baste and evenly pickle, the time is 1-48 hour;
(5) centrifugal dehydration: by the meat centrifugal dehydration treatment 5-10 minute pickled, centrifugal rotational speed is 2000 ~ 3000 revs/min;
(6) microwave drying: the meat after dehydration is carried out microwave drying, to remove the moisture of 10-40%;
(7) vacuum seal: the meat of microwave drying is adopted vacuum packaging, hot-seal;
(8) sterilization: packaged meat is put into sterilization kettle, sterilization processing 10-30 minute at 80-125 DEG C, gets product.
3. the processing method of meat bittern product according to claim 2, is characterized in that: described meat raw materials is the meat be less than a year resting period, comprises shank, duck pawl, Chicken Wings, Duck wing, pigskin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510025601.2A CN104522697A (en) | 2015-01-20 | 2015-01-20 | Method for processing meat marinated products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510025601.2A CN104522697A (en) | 2015-01-20 | 2015-01-20 | Method for processing meat marinated products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522697A true CN104522697A (en) | 2015-04-22 |
Family
ID=52838474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510025601.2A Pending CN104522697A (en) | 2015-01-20 | 2015-01-20 | Method for processing meat marinated products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522697A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868606A (en) * | 2022-11-25 | 2023-03-31 | 天津春发生物科技集团有限公司 | Preparation method of chicken feet with pickled peppers and chicken feet with pickled peppers |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132886A (en) * | 2011-03-08 | 2011-07-27 | 周德明 | Production process for instant pork skin |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN102657341A (en) * | 2012-05-30 | 2012-09-12 | 琼州学院 | Processing method for convenient rice wine soaking duck food |
| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN103181576A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Snack duck feet processing process |
| CN103653025A (en) * | 2013-12-26 | 2014-03-26 | 集美大学 | Processing method of duck wing with tea taste |
| CN103918954A (en) * | 2014-04-18 | 2014-07-16 | 重庆工商大学 | Method for processing foods by ultrasonic waves and ultrasonic food processor |
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2015
- 2015-01-20 CN CN201510025601.2A patent/CN104522697A/en active Pending
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| CN102132886A (en) * | 2011-03-08 | 2011-07-27 | 周德明 | Production process for instant pork skin |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
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| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN103653025A (en) * | 2013-12-26 | 2014-03-26 | 集美大学 | Processing method of duck wing with tea taste |
| CN103918954A (en) * | 2014-04-18 | 2014-07-16 | 重庆工商大学 | Method for processing foods by ultrasonic waves and ultrasonic food processor |
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| Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868606A (en) * | 2022-11-25 | 2023-03-31 | 天津春发生物科技集团有限公司 | Preparation method of chicken feet with pickled peppers and chicken feet with pickled peppers |
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Application publication date: 20150422 |