CN104856091A - Processing method of oil-containing recombinant dry minced meat - Google Patents
Processing method of oil-containing recombinant dry minced meat Download PDFInfo
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- CN104856091A CN104856091A CN201510326087.6A CN201510326087A CN104856091A CN 104856091 A CN104856091 A CN 104856091A CN 201510326087 A CN201510326087 A CN 201510326087A CN 104856091 A CN104856091 A CN 104856091A
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- meat
- meat mincing
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- 235000013372 meat Nutrition 0.000 title claims abstract description 89
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 235000013622 meat product Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims description 22
- 235000019198 oils Nutrition 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 16
- 238000004945 emulsification Methods 0.000 claims description 15
- 229910019142 PO4 Inorganic materials 0.000 claims description 10
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 10
- 239000010452 phosphate Substances 0.000 claims description 10
- 235000019710 soybean protein Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000002285 corn oil Substances 0.000 claims description 8
- 235000005687 corn oil Nutrition 0.000 claims description 8
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000009938 salting Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 8
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 239000000835 fiber Substances 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 10
- 150000004671 saturated fatty acids Chemical class 0.000 abstract description 7
- 235000012000 cholesterol Nutrition 0.000 abstract description 5
- 235000003441 saturated fatty acids Nutrition 0.000 abstract 3
- 238000010924 continuous production Methods 0.000 abstract 1
- 238000005215 recombination Methods 0.000 abstract 1
- 230000006798 recombination Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 6
- 210000002808 connective tissue Anatomy 0.000 description 6
- 239000000356 contaminant Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a processing method of oil-containing recombinant dry minced meat. The processing method is used for recombining and processing the major raw materials, namely minced meat and vegetable fat, wherein the complete raw material minced meat is directly processed into the dry meat product in a recombination manner without being crushed, and therefore, the fiber texture and the flavor of the meat can be remained; the vegetable fat in an emulsified state is used for substituting for saturated fatty acids, and therefore, the content of cholesterol and saturated fatty acids in the product can be reduced while the hardness and the chewiness of the product are improved. The oil-containing recombinant dry minced meat produced by use of the method is soft in taste and low in hardness, and has the meat fiber texture and rich flavor; meanwhile, the product is low in cholesterol and saturated fatty acids and meets the requirements of people on healthy meat products. The processing method is capable of realizing continuous production and widely suitable for meat product deep processing enterprises, and provides reference basis for the enterprises to further improve the quality of the dry meat products and produce high-grade meat products.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the processing method that a kind of oil-containing restructuring meat mincing are dry.
Background technology
China is as the maximum pork producing country in the whole world and country of consumption, and annual pork consumption figure is about more than 5,700 ten thousand tons, and wherein, major consumers pattern is cold fresh meat.In production process, for keeping the unification of cold fresh meat product appearance shape, guaranteeing the standardization of product quality, adding and suitably need repair raw meat man-hour, therefore, a large amount of leftover pieces and the meat mincing etc. that pick a bone can be produced.At present, these accessory substances are mainly processed into sausage, meat gruel dried meat, burger etc. with meat gruel form, add the economic benefit of enterprise, facilitate the Appropriate application of resource.But, meat mincing are through rubbing, cutting process such as mixing, muscle fibril is destroyed, it is the molding effect of raising product in formula for a product simultaneously, with the addition of a large amount of starchy materials, make product lack the distinctive fiber sense of meat and local flavor, particularly in the exploitation of jerky series products, there is hardness high, be difficult to problems such as chewing.In addition, being mixed into and being often mixed into a large amount of animal tallows for improving product hardness due to raw material in preliminary working of chopped meat product, eats and too much easily may cause colon cancer, obesity, angiocardiopathy and some chronic diseases.
Summary of the invention
The problem to be solved in the present invention is to provide the dry processing method of a kind of oil-containing restructuring meat mincing, and products obtained therefrom mouthfeel is soft, hardness is little, has fleshy fiber texture and with rich flavor; Meanwhile, product low cholesterol and low saturated fatty acid, meet the demand of people to healthy meat products.
For solving the problems of the technologies described above, the present invention by the following technical solutions: the processing method that oil-containing restructuring meat mincing are dry, process for primary raw material carries out restructuring with meat mincing and vegetable fat.
The processing method that above-mentioned oil-containing restructuring meat mincing are dry, with the vegetable fat after fresh meat mincing or thaw meat mincing and emulsification for primary raw material, by adding phosphate, natrium nitrosum, soybean protein isolate, TG enzyme etc., through pickling tumbling, recombining, heat drying and baking slaking, making oil-containing restructuring meat mincing and doing.
The processing method that above-mentioned oil-containing restructuring meat mincing are dry, comprises the following steps:
(1) pickle tumbling---add in meat mincing mass percent be the salt of 1%, the composite phosphate of 0-0.5% and 0.015% natrium nitrosum, be placed at 4 DEG C tumbler stir, knead-salting 4h;
(2) recombining---in the meat mincing that step (1) is handled well, add mass percent is vegetable fat after the emulsification of the soybean protein isolate of 1.0-2.0%, the glutamine transaminage of 1.0-2.0% and 2-8%, stirs;
(3) heat drying---by the meat mincing that step (2) is handled well, be placed in the compressing 6-18h of grinding tool at 4 DEG C, the chopped meat product after shaping is in 50-65 DEG C of heat drying 2-8h;
(4) baking slaking---the recombinant product after step (3) being heated is cut into meat grain of uniform size or cutlet, in 180 DEG C of bakings to moisture lower than 40%, is processed into half-dried leisure food, cooling, packaging.
Vegetable fat is corn oil.
Emulsification adopts high-speed emulsifying machine 5000 turns/min, emulsification 10min.
To cut, tradition jerky mainly mixes that minced steak is rotten to be added a large amount of auxiliary material and carry out restructuring for raw material and process, its mouthfeel is really up to the mark, meat feeling is poor, fat content is high.For this reason, we have established the processing method that a kind of oil-containing restructuring meat mincing are dry, namely process for primary raw material carries out restructuring with meat mincing and vegetable fat.Wherein, by the mode of restructuring, without fragmentation, jerky series products is directly processed into complete raw material meat mincing, keeps fleshy fiber sense and local flavor; Adopt the vegetable fat of emulsified state to replace saturated fatty acid, while improving product hardness and chewiness, reduce wherein cholesterol, saturated fatty acid content.The oil-containing restructuring meat mincing that application the inventive method is produced do that mouthfeel is soft, hardness is little, have fleshy fiber texture and with rich flavor; Meanwhile, product low cholesterol and low saturated fatty acid, meet the demand of people to healthy meat products.The present invention can realize continuous prodution, is widely used in meat products deep processing enterprise, for enterprise improves jerky quality further, produces high-grade meat products and provide reference frame.
Detailed description of the invention
Embodiment 1
(0) principle process---adopting the fresh meat mincing of butchering process generation through being up to the standards to be raw material, removing surface contaminants, connective tissue and fat, cleaning and drain.
(1) pickle tumbling---add in meat mincing mass percent (in meat mincing) be the salt of 1%, the composite phosphate of 0.5% and 0.015% natrium nitrosum, be placed at 4 DEG C tumbler stir, knead-salting 4h;
(2) recombining---add in the meat mincing that step (1) is handled well mass percent be the soybean protein isolate of 1.6%, the glutamine transaminage of 1.6% and 8% emulsification after corn oil (high-speed emulsifying machine 5000 turns/min, emulsification 10min, lower same), stir;
(3) heat drying---by the meat mincing that step (2) is handled well, be placed in the compressing 12h of grinding tool at 4 DEG C, the chopped meat product after shaping is in 50 DEG C of heat drying 2h;
(4) baking slaking---the recombinant product after step (3) being heated is cut into meat grain of uniform size or cutlet, in 180 DEG C of bakings to moisture lower than 40%, is processed into half-dried leisure food, cooling, packaging.
After testing, the hardness number of this routine oil-containing restructuring meat mincing dryed product is 39982g.Directly edible this product jerky, mouthfeel is soft, hardness is little, has fleshy fiber texture and with rich flavor.
Embodiment 2
(0) principle process---adopting the meat mincing that thaw of butchering process generation through being up to the standards to be raw material, removing surface contaminants, connective tissue and fat, cleaning and drain.
(1) pickle tumbling---add in meat mincing mass percent (in meat mincing) be the salt of 1%, the composite phosphate of 0.4% and 0.015% natrium nitrosum, be placed at 4 DEG C tumbler stir, knead-salting 4h;
(2) recombining---add in the meat mincing that step (1) is handled well mass percent be the soybean protein isolate of 2.0%, the glutamine transaminage of 2.0% and 4% emulsification after corn oil, stir;
(3) heat drying---by the meat mincing that step (2) is handled well, be placed in the compressing 12h of grinding tool at 4 DEG C, the chopped meat product after shaping is in 65 DEG C of heat drying 8h;
(4) baking slaking---the recombinant product after step (3) being heated is cut into meat grain of uniform size or cutlet, in 180 DEG C of bakings to moisture lower than 40%, is processed into half-dried leisure food, cooling, packaging.
After testing, the hardness number of this routine oil-containing restructuring meat mincing dryed product is 43165g.Directly edible this product jerky, mouthfeel is soft, hardness is little, has fleshy fiber texture and with rich flavor.
Embodiment 3
(0) principle process---adopting the fresh meat mincing of butchering process generation through being up to the standards to be raw material, removing surface contaminants, connective tissue and fat, cleaning and drain.
(1) pickle tumbling---add in meat mincing mass percent (in meat mincing) be the salt of 1%, the composite phosphate of 0.4% and 0.015% natrium nitrosum, be placed at 4 DEG C tumbler stir, knead-salting 4h;
(2) recombining---add in the meat mincing that step (1) is handled well mass percent be the soybean protein isolate of 1.2%, the glutamine transaminage of 1.2% and 4% emulsification after corn oil, stir;
(3) heat drying---by the meat mincing that step (2) is handled well, be placed in the compressing 18h of grinding tool at 4 DEG C, the chopped meat product after shaping is in 65 DEG C of heat drying 8h;
(4) baking slaking---the recombinant product after step (3) being heated is cut into meat grain of uniform size or cutlet, in 180 DEG C of bakings to moisture lower than 40%, is processed into half-dried leisure food, cooling, packaging.
After testing, the hardness number of this routine oil-containing restructuring meat mincing dryed product is 43149g.Directly edible this product jerky, mouthfeel is soft, hardness is little, has fleshy fiber texture and with rich flavor.
Embodiment 4
(0) principle process---adopting the meat mincing that thaw of butchering process generation through being up to the standards to be raw material, removing surface contaminants, connective tissue and fat, cleaning and drain.
(1) pickle tumbling---add in meat mincing mass percent (in meat mincing) be the salt of 1%, the composite phosphate of 0.4% and 0.015% natrium nitrosum, be placed at 4 DEG C tumbler stir, knead-salting 4h;
(2) recombining---add in the meat mincing that step (1) is handled well mass percent be the soybean protein isolate of 1.6%, the glutamine transaminage of 1.2% and 6% emulsification after corn oil, stir;
(3) heat drying---by the meat mincing that step (2) is handled well, be placed in the compressing 18h of grinding tool at 4 DEG C, the chopped meat product after shaping is in 50 DEG C of heat drying 6h;
(4) baking slaking---the recombinant product after step (3) being heated is cut into meat grain of uniform size or cutlet, in 180 DEG C of bakings to moisture lower than 40%, is processed into half-dried leisure food, cooling, packaging.
After testing, the hardness number of this routine oil-containing restructuring meat mincing dryed product is 40745g.Directly edible this product jerky, mouthfeel is soft, hardness is little, has fleshy fiber texture and with rich flavor.
Embodiment 5
(0) principle process---adopting the fresh meat mincing of butchering process generation through being up to the standards to be raw material, removing surface contaminants, connective tissue and fat, cleaning and drain.
(1) pickle tumbling---add in meat mincing mass percent (in meat mincing) be the salt of 1%, the composite phosphate of 0.3% and 0.015% natrium nitrosum, be placed at 4 DEG C tumbler stir, knead-salting 4h;
(2) recombining---add in the meat mincing that step (1) is handled well mass percent be the soybean protein isolate of 1.2%, the glutamine transaminage of 1.6% and 2% emulsification after corn oil, stir;
(3) heat drying---by the meat mincing that step (2) is handled well, be placed in the compressing 6h of grinding tool at 4 DEG C, the chopped meat product after shaping is in 55 DEG C of heat drying 2h;
(4) baking slaking---the recombinant product after step (3) being heated is cut into meat grain of uniform size or cutlet, in 180 DEG C of bakings to moisture lower than 40%, is processed into half-dried leisure food, cooling, packaging.
After testing, the hardness number of this routine oil-containing restructuring meat mincing dryed product is 35830g.Directly edible this product jerky, mouthfeel is soft, hardness is little, has fleshy fiber texture and with rich flavor.
Embodiment 6
(0) principle process---adopting the meat mincing that thaw of butchering process generation through being up to the standards to be raw material, removing surface contaminants, connective tissue and fat, cleaning and drain.
(1) pickle tumbling---add in meat mincing mass percent (in meat mincing) be the salt of 1%, the composite phosphate of 0.3% and 0.015% natrium nitrosum, be placed at 4 DEG C tumbler stir, knead-salting 4h;
(2) recombining---add in the meat mincing that step (1) is handled well mass percent be the soybean protein isolate of 1.6%, the glutamine transaminage of 2.0% and 6% emulsification after corn oil, stir;
(3) heat drying---by the meat mincing that step (2) is handled well, be placed in the compressing 12h of grinding tool at 4 DEG C, the chopped meat product after shaping is in 55 DEG C of heat drying 6h;
(4) baking slaking---the recombinant product after step (3) being heated is cut into meat grain of uniform size or cutlet, in 180 DEG C of bakings to moisture lower than 40%, is processed into half-dried leisure food, cooling, packaging.
After testing, the hardness number of this routine oil-containing restructuring meat mincing dryed product is 32366g.Directly edible this product jerky, mouthfeel is soft, hardness is little, has fleshy fiber texture and with rich flavor.
Interpolation due to vegetable fat inevitably affects hardness and the matter structure feature of jerky, therefore while making full use of meat mincing guarantee fleshy fiber sense and local flavor, take suitable restructuring formula and restructuring working process parameter, will more contribute to the exploitation of oil-containing restructuring meat mincing dryed product.
Claims (5)
1. the processing method that oil-containing restructuring meat mincing are dry, is characterized in that processing for primary raw material carries out restructuring with meat mincing and vegetable fat.
2. the processing method that oil-containing restructuring meat mincing according to claim 1 are dry, it is characterized in that the vegetable fat after with fresh meat mincing or thaw meat mincing and emulsification is for primary raw material, by adding phosphate, natrium nitrosum, soybean protein isolate, TG enzyme etc., through pickling tumbling, recombining, heat drying and baking slaking, making oil-containing restructuring meat mincing and doing.
3. the processing method that oil-containing restructuring meat mincing according to claim 2 are dry, is characterized in that comprising the following steps:
(1) pickle tumbling---add in meat mincing mass percent be the salt of 1%, the composite phosphate of 0-0.5% and 0.015% natrium nitrosum, be placed at 4 DEG C tumbler stir, knead-salting 4h;
(2) recombining---in the meat mincing that step (1) is handled well, add mass percent is vegetable fat after the emulsification of the soybean protein isolate of 1.0-2.0%, the glutamine transaminage of 1.0-2.0% and 2-8%, stirs;
(3) heat drying---by the meat mincing that step (2) is handled well, be placed in the compressing 6-18h of grinding tool at 4 DEG C, the chopped meat product after shaping is in 50-65 DEG C of heat drying 2-8h;
(4) baking slaking---the recombinant product after step (3) being heated is cut into meat grain of uniform size or cutlet, in 180 DEG C of bakings to moisture lower than 40%, is processed into half-dried leisure food, cooling, packaging.
4. the processing method that oil-containing restructuring meat mincing according to claim 3 are dry, is characterized in that: described vegetable fat is corn oil.
5. the processing method that oil-containing restructuring meat mincing according to claim 4 are dry, is characterized in that: described emulsification adopts high-speed emulsifying machine 5000 turns/min, emulsification 10min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510326087.6A CN104856091A (en) | 2015-06-15 | 2015-06-15 | Processing method of oil-containing recombinant dry minced meat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183547A (en) * | 2017-06-26 | 2017-09-22 | 阜阳市尚源食品有限公司 | A kind of processing method of aroma dried beef |
| CN109965225A (en) * | 2019-04-16 | 2019-07-05 | 四川润丰肉食品有限公司 | A kind of recombination stewed meat products production method |
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| CN102551106A (en) * | 2011-12-08 | 2012-07-11 | 宁波大学 | Method for producing low-fat composite fish flesh and goose sausages |
| CN102626231A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Recombined fried pork crisps |
| CN103271366A (en) * | 2013-06-18 | 2013-09-04 | 四川农业大学 | Preparation method of novel dried pork slice |
| CN103932240A (en) * | 2014-03-27 | 2014-07-23 | 江南大学 | Method for processing instant flavor fish bean curd with high fish protein preserved at normal temperature |
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2015
- 2015-06-15 CN CN201510326087.6A patent/CN104856091A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258198A (en) * | 2011-08-12 | 2011-11-30 | 贵州大学 | Method for preparing recombinant meat granules |
| CN102551106A (en) * | 2011-12-08 | 2012-07-11 | 宁波大学 | Method for producing low-fat composite fish flesh and goose sausages |
| CN102626231A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Recombined fried pork crisps |
| CN103271366A (en) * | 2013-06-18 | 2013-09-04 | 四川农业大学 | Preparation method of novel dried pork slice |
| CN103932240A (en) * | 2014-03-27 | 2014-07-23 | 江南大学 | Method for processing instant flavor fish bean curd with high fish protein preserved at normal temperature |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107183547A (en) * | 2017-06-26 | 2017-09-22 | 阜阳市尚源食品有限公司 | A kind of processing method of aroma dried beef |
| CN109965225A (en) * | 2019-04-16 | 2019-07-05 | 四川润丰肉食品有限公司 | A kind of recombination stewed meat products production method |
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Application publication date: 20150826 |