CN104522705A

CN104522705A - Injection type production method for improving meat

Info

Publication number: CN104522705A
Application number: CN201510019962.6A
Authority: CN
Inventors: 武海民
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-01-15
Filing date: 2015-01-15
Publication date: 2015-04-22

Abstract

The invention discloses an injection type production method for improving meat, and belongs to the technical field of food processing. The method includes the following steps that an animal is slaughtered, and the heart and blood vascular system are reserved completely; a chopper is used for forming an opening in the abdominal cavity of the animal so that the heart can be exposed, and an opening is formed in the right ventricle for bleeding; an injection gun containing prepared marinade is inserted into the left ventricle, and the marinade is injected into the blood vascular system of the animal; when the marinade overflows at the opening of the right ventricle or at the slaughtered part, marinade injection is stopped; salting is performed; the internal organs are removed, and then cleaning and dividing are performed. After the animal is slaughtered, and the internal organs are cleared away, the prepared marinade is directly injected into the heart and the blood vascular system of the animal and directly permeates into the meat through the heart and the blood vascular system, in this way, the taste of the meat is improved, it is avoided that after local division, the marinade is injected into the pieces of meat one by one, and the traditional mode of eating the meat is changed for human beings.

Description

Pouring-in improvement meat production method

Technical field

The invention belongs to food processing technology field, be specifically related to pouring-in improvement meat production method.

Background technology

People are when cooking the animal meat food such as chicken, pork, beef, mutton and donkey meat, in order to animal meat food processing being become appetizing food, usual needs add various condiment on animal meat food He in pot, but because the meat of animal meat food is more closely knit, even if the culinary art long period, its inside is also difficult to tasty, causes the meat of the very shallow one deck of animal meat food surface processed better to eat, but the meat mouthfeel of its inside is poor, has a nasty taste.

In order to improve the mouthfeel of animal meat food, at present, normally at slaughtering of animals, the flavouring after segmentation required for local injection, rolling is rubbed, and makes it tasty, but larger for livestock animals volume ratio, local injection after segmentation, Comparision is loaded down with trivial details, reduces operating efficiency.

Summary of the invention

The object of the invention is intended to provide pouring-in improvement meat production method.

Based on above object, the present invention takes following technical scheme:

Pouring-in improvement meat production method, comprises the following steps:

1) slaughtering of animals, heart and vascular system retain complete;

2) use cutter in the upper shed of animal abdominal cavity, expose heart, in right ventricle upper shed bloodletting;

3) on left ventricle, insert the filling gun that the cure modulated is housed, cure is injected into animal vascular system;

4) treat that right ventricle opening part or the place of invading leach cure, stop injection cure;

5) pickle;

6) gill, cleaning, segmentation.

Described cure mainly comprises the aseptic aqueous solution of salt, flavouring, water, according to the weight of meat, calculates the amount of the cure of required injection.

Also anticorrisive agent is comprised in described cure.

Described cure also comprises vegetable protein.

Beneficial effect of the present invention: the present invention is simple to operate, practical, be not only applicable to the domestic animal that volume is larger, and the animal such as the poultry being applicable to small volume, after slaughtering of animals gills cleaning, directly the cure modulated is injected into animal hearts and vascular system, cure is made evenly directly to infiltrate the inside of meat by heart and vascular system, improve the mouthfeel of meat on the one hand, after avoiding local segmentation, block-by-block injection cure, change the mode of eating meat of people's quasi-tradition, on the other hand add suitable anticorrisive agent in cure as required, extend the holding time of meat, add vegetable protein, nutrition is more balanced.

Detailed description of the invention

Pouring-in improvement meat production method, comprises the following steps:

1) pig is slaughtered, and ensures that heart and vascular system retain complete;

2) use cutter in the upper shed of pig abdominal cavity, expose heart;

3) in right ventricle upper shed bloodletting, left ventricle inserts the filling gun that water is housed, injection water, rinse vascular system;

4) the aseptic cure that in filling gun, loading salt, flavouring, sodium iso-vc, vegetable protein, water are modulated into, cure is injected into pig vascular system;

5) treat that right ventricle opening part or the place of invading leach cure, stop injection cure;

6) pickle;

7) gill, cleaning, segmentation.

Claims

1. pouring-in improvement meat production method, is characterized in that, comprise the following steps:

1) slaughtering of animals, heart and vascular system retain complete;

5) pickle;

6) gill, cleaning, segmentation.

2. pouring-in improvement meat production method according to claim 1, it is characterized in that, described cure mainly comprises the aseptic aqueous solution of salt, flavouring, water.

3. pouring-in improvement meat production method according to claim 2, it is characterized in that, described cure also comprises anticorrisive agent.

4. pouring-in improvement meat production method according to claim 3, it is characterized in that, described cure also comprises vegetable protein.