CN105380218B - Can normal temperature storage Japanese skewer-roasted pork and preparation method thereof - Google Patents
Can normal temperature storage Japanese skewer-roasted pork and preparation method thereof Download PDFInfo
- Publication number
- CN105380218B CN105380218B CN201510672471.1A CN201510672471A CN105380218B CN 105380218 B CN105380218 B CN 105380218B CN 201510672471 A CN201510672471 A CN 201510672471A CN 105380218 B CN105380218 B CN 105380218B
- Authority
- CN
- China
- Prior art keywords
- pork
- skewer
- liquid seasoning
- meat
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 92
- 238000003860 storage Methods 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 46
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 101
- 235000013372 meat Nutrition 0.000 claims abstract description 89
- 239000007788 liquid Substances 0.000 claims abstract description 88
- 239000000463 material Substances 0.000 claims abstract description 71
- 240000000571 Nopalea cochenillifera Species 0.000 claims abstract description 59
- 238000002347 injection Methods 0.000 claims abstract description 33
- 239000007924 injection Substances 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 10
- 230000035800 maturation Effects 0.000 claims abstract description 8
- 238000001514 detection method Methods 0.000 claims abstract description 7
- 235000013580 sausages Nutrition 0.000 claims description 47
- 235000013555 soy sauce Nutrition 0.000 claims description 27
- SMWDFEZZVXVKRB-UHFFFAOYSA-N Quinoline Chemical compound N1=CC=CC2=CC=CC=C21 SMWDFEZZVXVKRB-UHFFFAOYSA-N 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 235000013622 meat product Nutrition 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims description 11
- 235000019710 soybean protein Nutrition 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- 229910019142 PO4 Inorganic materials 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 10
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 10
- 235000020429 malt syrup Nutrition 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
- 239000005030 aluminium foil Substances 0.000 claims description 9
- 239000003963 antioxidant agent Substances 0.000 claims description 9
- 230000003078 antioxidant effect Effects 0.000 claims description 9
- 235000019249 food preservative Nutrition 0.000 claims description 9
- 239000005452 food preservative Substances 0.000 claims description 9
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000005457 ice water Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical group C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 229920002148 Gellan gum Polymers 0.000 claims description 5
- 102000003929 Transaminases Human genes 0.000 claims description 5
- 108090000340 Transaminases Proteins 0.000 claims description 5
- 239000000216 gellan gum Substances 0.000 claims description 5
- 235000010492 gellan gum Nutrition 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000001540 sodium lactate Substances 0.000 claims description 5
- 229940005581 sodium lactate Drugs 0.000 claims description 5
- 235000011088 sodium lactate Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 4
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical group N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 4
- 108010053775 Nisin Proteins 0.000 claims description 4
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 4
- 238000013329 compounding Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 235000010350 erythorbic acid Nutrition 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000004309 nisin Substances 0.000 claims description 4
- 235000010297 nisin Nutrition 0.000 claims description 4
- 235000021317 phosphate Nutrition 0.000 claims description 4
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 4
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 4
- 235000010288 sodium nitrite Nutrition 0.000 claims description 4
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 4
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical group CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 4
- 230000000903 blocking effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000007613 environmental effect Effects 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 235000013594 poultry meat Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000006708 antioxidants Nutrition 0.000 claims 4
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 239000011229 interlayer Substances 0.000 claims 1
- 150000003016 phosphoric acids Chemical class 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 238000005829 trimerization reaction Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 239000000835 fiber Substances 0.000 abstract description 8
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 34
- 230000000052 comparative effect Effects 0.000 description 17
- 229910052736 halogen Inorganic materials 0.000 description 13
- 150000002367 halogens Chemical class 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 12
- 239000000654 additive Substances 0.000 description 8
- 230000000996 additive effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 230000006872 improvement Effects 0.000 description 7
- 238000007705 chemical test Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000020997 lean meat Nutrition 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- -1 brine halogen Chemical class 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000792859 Enema Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 101000983338 Solanum commersonii Osmotin-like protein OSML15 Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000002152 food acidity regulator Nutrition 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000014101 wine Nutrition 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 it is a kind of can normal temperature storage Japanese skewer-roasted pork and preparation method thereof, by weight, this can the Japanese skewer-roasted pork of normal temperature storage there is the following raw material formula：100 parts of meat material, 12~25 parts of liquid seasoning of injection, 3.5~10 parts of roast pork liquid seasoning；And preparation method mainly includes the preparation of liquid seasoning, the preparation of meat material, marinated, bowel lavage, maturation process, slice and packaging, detection and sterilization process；The present invention passes through optimizing raw material formula and preparation method, make Japanese skewer-roasted pork obtained have the characteristics that shape rule, it is tasty it is uniform, flavor is good, meat fiber sense is strong, chewiness is good, suitable for normal temperature storage and long shelf-life, have a vast market prospect and market efficiency.
Description
Technical field
The present invention relates to skewer-roasted pork and preparation method thereof technical field, specifically provide it is a kind of can normal temperature storage Japanese roast pork
Meat and preparation method thereof.
Background technology
Skewer-roasted pork is the traditional Han nationality's famous dish in Guangdong Province, belongs to Guangdong dishes system.Skewer-roasted pork is the one kind for roasting meat, means and uses pig
Meat, meat of poultris add in soy sauce, salt, sugar, wine seasoning, be inserted on special fork after marinated through electricity or charcoal baking and
Into a kind of cooked meat product, be Guangdong burn taste one kind.It takes on a red color, lean meat is made, slightly sweet tea more.Japanese skewer-roasted pork meat is tender more
Juice, bright and lustrous, fragrance overflow；Wherein again using fertilizer, lean meat equilibrium to be excellent, referred to as " half girth of a garment ".
Japanese roast pork originates from Cantonese roast pork, but is different from Cantonese roast pork.Japanese skewer-roasted pork raw material more options streaky pork
Or plum blossom meat, after tumbling (massage) by hand be rolled into tubular, external application lace cord is tied up or brine halogen boils or boiling baking and
Into.The Japanese roast pork delicate mouthfeel and succulence made of streaky pork, the alternate fat of the girth of a garment is aromatic strongly fragrant, is the top grade in Japanese roast pork.
For the Japanese roast pork made of plum blossom meat because fat is relatively fewer, lean meat is relatively more, so the fragrant aspect of fat was slightly inferior to for five flower days
Formula roast pork, but chewiness is stronger.In Japan, the conventional method for producing Japanese skewer-roasted pork is that halogen boils, the streaky pork that will have been pickled
Or plum blossom meat clot, it is placed on after being tied up with cotton thread in halogen soup and carries out prolonged halogen and boil, pulled out and cooled down after draining, then
It is sliced before consumption.The advantages of halogen boils be flavor substance in halogen soup can halogen boil with entered in soaking process it is Japanese
In skewer-roasted pork, so the flavor foot and succulence of Japanese skewer-roasted pork, the processing method that halogen boils are suitble to small-scale production, do not need to be large-scale
Production equipment, input it is smaller.But the shortcomings that this halogen boils method is to rely on the artificial seasoning for carrying out halogen soup, the production produced every time
Product flavor can not be consistent completely；It is tied up additionally, due to using cotton rope, the thickness of product is very uneven, and shape is not fixed,
The specification of product cannot be efficiently controlled；Therefore, the above-mentioned halogen method of boiling is unable to the Japanese roast pork of large-scale production.
In addition, traditional Japanese skewer-roasted pork is frozen product, it is desirable that is preserved under freezing conditions.But current domestic enterprise is cold
Chain is generally done bad so that Japanese roast pork meat product is not easy to store and transport.In addition, the chain franchisee of the hand-pulled noodles enterprise of Japan expands
Rapid, Japanese skewer-roasted pork is an important composition ingredient of hand-pulled noodles again, therefore to the increase in demand of Japanese roast pork, therefore scale
It is necessary that metaplasia produces Japanese skewer-roasted pork.
Invention content
In order to overcome drawbacks described above, the present invention provides it is a kind of can normal temperature storage Japanese skewer-roasted pork and preparation method thereof,
The preparation method is simple, safe operation, and through skewer-roasted pork Japanese made from the preparation method with the Japanese skewer-roasted pork of tradition
While flavor, also shape rule, it is tasty uniformly, stable quality, can normal temperature storage and long shelf-life.
The present invention in order to solve its technical problem used by technical solution be：It is a kind of can normal temperature storage Japanese skewer-roasted pork
Preparation method, including following making step：
(1) preparation of liquid seasoning：Liquid seasoning includes injection liquid seasoning and roast pork liquid seasoning, preparation method difference
For：
(1a) injects the preparation of liquid seasoning：The seasoning material of formula ratio is weighed, which mainly includes ice water, food
Salt, white granulated sugar, soy sauce, phosphate, injection-type soybean protein isolate, edible glue, tasty agents, acidity regulator and antioxidant,
Above-mentioned seasoning material is obtained to injection liquid seasoning after mixing；Separately the injection liquid seasoning is refrigerated spare；
The preparation of (1b) roast pork liquid seasoning：Soy sauce, taste quinoline, malt syrup, brown sugar, the glutamine for weighing formula ratio turn
Above-mentioned roast pork Seasoning Ingredients are obtained roast pork liquid seasoning as roast pork Seasoning Ingredients by amine enzyme after mixing, spare；
(2) preparation of meat material：Blocking poultry meat is thawed, after cleaning, carry out fascia, fatty mowing processing, obtain meat material；
(3) it pickles：The injection liquid seasoning prepared in above-mentioned steps (1) is injected into according to proportioning in meat material first,
And the burden control between injection liquid seasoning and meat material is 0.12~0.25:1；Then by the meat containing injection liquid seasoning
The roast pork liquid seasoning prepared in material and above-mentioned steps (1) is put into according to proportioning in vacuum tumbler and is carried out very together
Empty tumbling operation；After the completion of vacuum tumbling operation, the meat material containing liquid seasoning is pickled 8 under 0~8 DEG C of ambient temperature conditions
~12h, it is spare；
(4) bowel lavage：The meat materials quantitative pickled in above-mentioned steps (3) is filled in permeable and ventilative casing, is used in combination
It tenses punched-card machine casing to be tensed and checked card sealing, obtains sausage；
(5) maturation process：The sausage that above-mentioned steps (4) make is placed in Fumigator and under the conditions of 55~65 DEG C first
It is once toasted, until casing dry tack free；And then steam is recycled to carry out sausage boiling to meat albumen to cure；Then
After sausage after boiling is again placed in Fumigator and carries out 40~60min of secondary baking under the conditions of 95~120 DEG C, sausage
Maturation process is completed；In addition, also sausage is cooled to 0~15 DEG C after the completion of curing；
(6) it is sliced and packs：The sausage that above-mentioned steps (5) are made first carries out under -35~-30 DEG C of environmental condition
It is quick-frozen, terminate after the central temperature of sausage reaches -10~-5 DEG C quick-frozen；And then remove the casing of sausage, and utilize and cut
Piece machine cuts sausage, obtains the uniform sliced meat of piece type；Then sliced meat are vacuum-packed using aluminium foil bag again,
Obtain packed meat products；
(7) it detects and sterilizes：Packed meat products made from above-mentioned steps (6) is examined using food metal detection equipment
It surveys；The packed meat products after detection at 110~130 DEG C is subjected to 10~30min sterilization processings again, is cooled to after sterilization
Room temperature to get to can normal temperature storage Japanese skewer-roasted pork.
As a further improvement on the present invention, the seasoning material has further included inorganic salts, spice in above-mentioned steps (1a)
Powder, food preservative；
The specific preparation method of roast pork liquid seasoning is in above-mentioned steps (1b)：First the soy sauce of formula ratio and taste quinoline are placed in
It is heated in jacketed pan and under the conditions of 40~50 DEG C；And then the brown sugar of formula ratio and malt syrup are sequentially added into folder again
Layer pot in and stir to being uniformly dissolved, above-mentioned mixed liquor is placed in marinated library again after mixing refrigerate it is spare, until work as
When needing to carry out the marinated operation of step (3), then above-mentioned mixed liquor is taken out from marinated library, and simultaneously by the paddy ammonia of formula ratio
Amide transaminase is put into above-mentioned mixed liquor, and stirring and dissolving is uniform, obtains the roast pork liquid seasoning.
As a further improvement on the present invention, the phosphate is sodium tripolyphosphate；The edible glue is gellan gum；It is described
Acidity regulator is sodium lactate；The antioxidant is D-araboascorbic acid sodium；The inorganic salts are sodium nitrite；
The tasty agents compounds the mixture formed for monosodium glutamate and the sapidity nucleotide disodium；The food preservative is lactic acid
The mixture that streptostacin and sodium dehydroacetate compounding form.
As a further improvement on the present invention, in above-mentioned steps (2), the weight of meat material is 2.0~3.0 kilograms/block；Meat material
Size is：40~60cm of length, 20~40cm of width, 1~2cm of thickness；The fat thickness of meat material is 0~3mm；And step (2)
Step (2a) is further included between step (3)：Meat material obtained by step (2) is positioned under 0~4 DEG C of ambient temperature conditions and is refrigerated
It is spare；
In above-mentioned steps (4), the casing selects the fabric casing for sausage that folding diameter is 105mm；The weight of the sausage for 2.5~
3.0 kilograms/block, the length of sausage is 60~70cm.
As a further improvement on the present invention, in above-mentioned steps (3), the proportioning control between the roast pork liquid seasoning and meat material
System is 0.035~0.1:1；Vacuum tumbling operation technological parameter be：Environment temperature is 0~6 DEG C, vacuum degree for 0.04~
0.085Mpa, rotating speed are 8~10r/min, and tumbling total time is 3~9h.
The present invention also provides it is a kind of can normal temperature storage Japanese skewer-roasted pork, using it is of the present invention can normal temperature storage
The preparation method of Japanese skewer-roasted pork is prepared.
As a further improvement on the present invention, by weight, this can normal temperature storage Japanese skewer-roasted pork have it is following former
Material formula：100 parts of meat material, 12~25 parts of liquid seasoning of injection, 3.5~10 parts of roast pork liquid seasoning.
As a further improvement on the present invention, the meat material is selected as pork；
The injection liquid seasoning based on 100 parts by weight, by weight, the injection liquid seasoning have following former
Material formula：40~52 parts of ice water, 1~5 part of salt, 8~15 parts of white granulated sugar, 9~15 parts of soy sauce, 0.5~1.5 part of phosphate, note
5~10 parts of emitting soybean protein isolate, 1~1.3 part of tasty agents, 8~15 parts of acidity regulator, resists 0.05~0.1 part of edible glue
0.3~0.4 part of oxidant, 0.04~0.06 part of inorganic salts, 0.4~0.5 part of condiment powder, 0.2~0.35 part of food preservative；
The roast pork liquid seasoning based on 100 parts by weight, by weight, the roast pork liquid seasoning have following former
Material formula：45~52 parts of soy sauce, 15~20 parts of taste quinoline, 2~4 parts of malt syrup, 20~30 parts of brown sugar, glutamine transaminage 1
~4.5 parts.
As a further improvement on the present invention, the phosphate is sodium tripolyphosphate；The edible glue is gellan gum；It is described
Acidity regulator is sodium lactate；The antioxidant is D-araboascorbic acid sodium；The inorganic salts are sodium nitrite；
The tasty agents for 0.8~1 parts by weight monosodium glutamate and 0.2~0.3 parts by weight the sapidity nucleotide disodium compounding and
Into mixture；
The food preservative is the nisin of 0.1~0.2 parts by weight and the dehydrogenation vinegar of 0.1~0.15 parts by weight
The mixture that sour sodium compounding forms.
The beneficial effects of the invention are as follows：The present invention is by the optimum organization to its composition of raw materials and preparation method progress and changes
Into, make Japanese skewer-roasted pork obtained have shape rule, it is tasty uniformly, flavor is good, meat fiber sense is strong, chewiness is good, suitable for normal
The characteristics of temperature storage and long shelf-life, have a vast market prospect and market efficiency.
Specific embodiment
The present invention is described in further details with reference to specific embodiment, but the present invention is not restricted to these implement
Example.
The invention discloses it is a kind of can normal temperature storage Japanese skewer-roasted pork and preparation method thereof, through the application preparation method system
Japanese skewer-roasted pork while with traditional Japanese roast pork meat flavor, also with shape rule, it is tasty uniformly, flavor it is good,
Chewiness is good, can normal temperature storage and the features such as long shelf-life.Study carefully it and realize reason, essentially consisting in the present invention can normal temperature storage to this
The preparation method of Japanese skewer-roasted pork optimize innovation, and be equipped with and combination is optimized to its composition of raw materials, illustrate as
Under：
First, preparation method using the present invention come prepare can normal temperature storage Japanese skewer-roasted pork
Parts by weight of the Examples 1 to 5 according to shared by the raw material described in table 1, come according to following steps (1)~step (7)
Make this can normal temperature storage Japanese skewer-roasted pork：
(1) preparation of liquid seasoning：Liquid seasoning includes injection liquid seasoning and roast pork liquid seasoning, the preparation side of the two
Method is respectively：
(1a) injects the preparation of liquid seasoning：The seasoning material of formula ratio is weighed, which mainly includes ice water, food
Salt, white granulated sugar, soy sauce, phosphate, injection-type soybean protein isolate, edible glue, tasty agents, inorganic salts, condiment powder, food are prevented
Above-mentioned seasoning material is obtained injection liquid seasoning, separately injects this by rotten agent, acidity regulator and antioxidant after mixing
Liquid seasoning is placed in marinated library and is refrigerated under 0~5 DEG C of ambient temperature conditions spare；
The preparation of (1b) roast pork liquid seasoning：Soy sauce, taste quinoline, malt syrup, brown sugar, the glutamine for weighing formula ratio turn
Amine enzyme is as roast pork Seasoning Ingredients；The soy sauce of formula ratio and taste quinoline are placed in jacketed pan first and under the conditions of 40~50 DEG C into
Row heating；And then the brown sugar of formula ratio and malt syrup are sequentially added in jacketed pan again and stirred to being uniformly dissolved, mixed
Above-mentioned mixed liquor is placed in marinated library and is refrigerated under 0~5 DEG C of ambient temperature conditions spare again after uniformly；Until when needing
When progress step (3) pickles operation, then above-mentioned mixed liquor is taken out from marinated library, and simultaneously by the glutamine of formula ratio
Transaminase is put into above-mentioned mixed liquor, and stirring and dissolving is uniform, obtains the roast pork liquid seasoning；
(2) preparation of meat material：Blocking poultry meat is thawed first, after cleaning, carry out fascia, fatty mowing processing, obtain meat
Material；The weight of the meat material is 2.0~3.0 kilograms/block, and meat material size is：40~60cm of length, 20~40cm of width, thickness 1
~2cm；The fat thickness of meat material is 0~3mm；Then it also needs obtained meat material to be positioned in freezer and in 0~4 DEG C of ring
It refrigerates spare under the temperature condition of border, until when the marinated operation for needing progress step (3), then meat material is taken from freezer
Go out；
(3) it pickles：The injection liquid seasoning prepared in above-mentioned steps (1) is injected into according to proportioning in meat material first,
Proportioning between injection liquid seasoning and meat material must be controlled 0.12~0.25:1；Then injection liquid seasoning will be injected
The roast pork liquid seasoning prepared in meat material and above-mentioned steps (1) is put into according to proportioning in vacuum tumbler and is carried out together
Vacuum tumbling operates, wherein, the proportioning between the roast pork liquid seasoning and meat material will be controlled 0.035~0.1:1, vacuum tumbling
The technological parameter of operation is：Environment temperature is 0~6 DEG C, and vacuum degree is 0.04~0.085Mpa, and rotating speed is 8~10r/min, is rolled
Total time is rubbed as 3~9h；After the completion of vacuum tumbling operation, by the meat material containing liquid seasoning under 0~8 DEG C of ambient temperature conditions
Marinated 8~12h, it is spare；
(4) bowel lavage：It is 105mm's that the meat materials quantitative pickled in above-mentioned steps (3) is filled to permeable, ventilative and folding diameter
In fabric casing for sausage, and with tense punched-card machine casing is tensed, check card sealing and cut-out, obtain sausage；The weight of the sausage is
2.5~3.0 kilograms/block (being preferably 2.75 kilograms/block), the length of sausage is 60~70cm；
(5) maturation process：The sausage that above-mentioned steps (4) make is placed in Fumigator and under the conditions of 55~65 DEG C first
It carries out low-temperature primary and toasts 50~60min, until casing dry tack free；And then 85~95 DEG C of steam is recycled to carry out sausage
50~60min of boiling is cured to meat albumen, i.e., sausage central temperature reaches 76 DEG C or so；Then the sausage after boiling is put again
After 40~60min of high temperature secondary baking is carried out in Fumigator and under the conditions of 95~120 DEG C, sausage maturation process is completed；Separately
Also sausage is cooled to 0~15 DEG C after the completion of outer curing；
(6) it is sliced and packs：The sausage that above-mentioned steps (5) are made first carries out under -35~-30 DEG C of environmental condition
It is quick-frozen, terminate after the central temperature of sausage reaches -10~-5 DEG C quick-frozen；And then remove the casing of sausage, and utilize and cut
Piece machine cuts sausage, obtains weight as 18~40 grams/piece and the uniform sliced meat of piece type；Then aluminium foil is used again
Sliced meat are vacuum-packed bag, obtain packed meat products；
(7) it detects and sterilizes：Packed meat products made from above-mentioned steps (6) is examined using food metal detection equipment
It surveys, food caused by avoiding metal impurities endangers；Packed meat products after detection carries out to 10 at 110~130 DEG C again~
30min sterilization processings, be cooled to room temperature after sterilization to get to can normal temperature storage Japanese skewer-roasted pork.
In addition, in the present invention, by weight, this can the Japanese skewer-roasted pork of normal temperature storage there is the following raw material formula：
100 parts of meat material, 12~25 parts of liquid seasoning of injection, 3.5~10 parts of roast pork liquid seasoning.
Preferably, the meat material is selected as pork；And the injection liquid seasoning based on 100 parts by weight, by weight
Meter, the injection liquid seasoning have the following raw material formula：40~52 parts of ice water, 1~5 part of salt, 8~15 parts of white granulated sugar, sauce
9~15 parts of oil, 0.5~1.5 part of sodium tripolyphosphate, 5~10 parts of injection-type soybean protein isolate, 0.05~0.1 part of gellan gum, taste
0.8~1 part of essence, 0.2~0.3 part of the sapidity nucleotide disodium, 8~15 parts of sodium lactate, 0.3~0.4 part of D-araboascorbic acid sodium, Asia
0.04~0.06 part of sodium nitrate, 0.4~0.5 part of condiment powder, 0.1~0.2 part of nisin, sodium dehydroacetate 0.1~
0.15 part；And the roast pork liquid seasoning based on 100 parts by weight, by weight, the roast pork liquid seasoning has as follows
Composition of raw materials：45~52 parts of soy sauce, 15~20 parts of taste quinoline, 2~4 parts of malt syrup, 20~30 parts of brown sugar, glutamine transaminage
1~4.5 part.
Table 1：Unit：Parts by weight
Note：For purposes of illustration only, " soy sauce " in the existing formula by the injection liquid seasoning is defined as " soy sauce I ", by roast pork tune
" soy sauce " in taste substance formula of liquid is defined as " soy sauce II ".
2nd, commercially available Japanese skewer-roasted pork is prepared
The customary preparation methods of the Japanese skewer-roasted pork of tradition, it is as follows：
Comparative example 1：Meat material selects streaky pork or plum blossom meat, will carry out tumbling together with meat material and flavoring for mixture first
Meat material is rolled into tubular, and tied up tubular meat material with cotton thread by operation by hand after the completion of tumbling；Then the meat material that will have been tied up
It is placed in halogen soup and carries out prolonged halogen and boil, pulling cooling out after the completion of stew in soy sauce drains；Finally the good meat material of stew in soy sauce is cut again
It is piece, packaging, stored refrigerated；Prepared by product completes.
In addition, present invention also provides comparative example 2~4, weight of the comparative example 2~4 shared by all in accordance with the raw material described in table 2
Part is measured, and Japanese skewer-roasted pork is made according to preparation method described herein.
Table 2：Unit：Parts by weight
Note：For purposes of illustration only, " soy sauce " in the existing formula by the injection liquid seasoning is defined as " soy sauce I ", by roast pork tune
" soy sauce " in taste substance formula of liquid is defined as " soy sauce II ".
2nd, product sensory evaluation and Physico-chemical tests
(1) product sensory evaluation
Respectively to obtained by the embodiment of the present invention 1~5 can normal temperature storage 1~4 institute of Japanese skewer-roasted pork and comparative example
Japanese skewer-roasted pork obtained carries out sensory evaluation, and test result is as follows：Table 3 is the sensory evaluation standard of Japanese skewer-roasted pork；Table 4 is
Japanese skewer-roasted pork that can be obtained by Japanese skewer-roasted pork and the comparative example 1~4 of normal temperature storage obtained by the embodiment of the present invention 1~5
Analyses Methods for Sensory Evaluation Results；Table 5 in shelf life, prepared by the present invention can the Japanese skewer-roasted pork of normal temperature storage and comparative example 1~4
The integrated sensory of obtained Japanese skewer-roasted pork evaluates comparison.
The sensory evaluation standard of 3 Japanese skewer-roasted pork of table
Obtained by 4 inventive embodiments 1~5 of table can be obtained by Japanese skewer-roasted pork and the comparative example 1~4 of normal temperature storage
The Analyses Methods for Sensory Evaluation Results of Japanese skewer-roasted pork
In 5 shelf life of table, prepared by the embodiment of the present invention 2 can normal temperature storage Japanese skewer-roasted pork and comparative example 1~4
The integrated sensory of obtained Japanese skewer-roasted pork evaluates comparison
It can be obtained with reference to shown in table 3 and table 4：Japanese skewer-roasted pork prepared by the present invention is in appearance, flavor, grease fragrance and nozzle
Chewing sense etc. all has higher scoring, this shows that obtained by the present invention be a kind of shape rule, tasty uniform, flavor
Japanese skewer-roasted pork good, meat fiber sense is strong, chewiness is good；Wherein especially with skewer-roasted pork performance optimal Japanese obtained by embodiment 2, but
Remaining embodiment also can meet production requirement.
In addition, it can also be obtained from table 3 and table 5：Although the Japanese skewer-roasted pork obtained by comparative example 1 has preferable wind
Taste, but product design is uneven, and particularly, the Japanese skewer-roasted pork obtained by comparative example 1 is refrigerated item, and the shelf-life is still very short
, and within the product refrigeration phase, the cost of storage is big, and it is also high to holding conditions requirement, therefore be not easy to store and transport.And this hair
For bright obtained Japanese skewer-roasted pork under the conditions of room temperature environment and after the storage period of 6 months, product still has excellent synthesis
Sensory evaluation scores show that the Japanese skewer-roasted pork obtained by the present invention is suitable for normal temperature storage, and also has the longer shelf-life.
Japanese skewer-roasted pork obtained by as comparative example 2~4, although being also easy to normal temperature storage, their product senses in Storage period
Official's quality decline is very fast, can not be compared with product quality of the present invention.Therefore, compared to comparative example 1~4 obtained by Japanese fork
Canton style roast pork, Japanese skewer-roasted pork obtained by the present invention not only shape rule, it is tasty uniformly, flavor is good, meat fiber sense is strong, chewiness
It is good, and it is suitable for normal temperature storage, and long shelf-life.
And the Japanese skewer-roasted pork obtained by the present invention why have shape rule, it is tasty uniformly, flavor is good, meat fiber sense
By force, the characteristics of chewiness is good, suitable for normal temperature storage and long shelf-life, have benefited from optimum organization that it carries out composition of raw materials, with
And preparation method is optimized, it is mainly manifested in：1) in terms of composition of raw materials, 1. the present invention uses two kinds of liquid seasonings,
One kind is mainly by ice water, salt, white granulated sugar, soy sauce, phosphate, injection-type soybean protein isolate, edible glue, tasty agents, nothing
The injection liquid seasoning that machine salt, condiment powder, food preservative, acidity regulator and antioxidant mix, another kind are
The roast pork liquid seasoning mainly mixed by soy sauce, taste quinoline, malt syrup, brown sugar and glutamine transaminage, this two kinds tune
The formula of taste substance liquid is the optimization formula obtained under verification experimental verification several times, can effectively ensure that the wind of Japanese skewer-roasted pork
Taste, grease fragrance and chewiness；Especially, in the present invention, the addition proportioning injected between liquid seasoning and meat material is very heavy
Will, this is directly related to the flavor of product and the quality of chewiness, because when the additive amount for injecting liquid seasoning is very few, can make
Salt distribution in meat material is uneven, is unfavorable for the flavor of product, and when the additive amount for injecting liquid seasoning is excessive, and can make
The acid value and peroxide value of roast pork meat product have increase trend, so as to make the reduction of product storage-stable, are unfavorable for the storage of product
It hides；And addition proportioning of the present invention between injection liquid seasoning and meat material carries out excellent control, will injection liquid seasoning and meat material it
Between addition than control 0.12~0.25：1, the sense organ of the sense organ and product of product in Storage period is effectively improved, this
Point can be found out from the embodiment 2 in table 4 and table 5 and the sensory test of comparative example 3~4.2. except to injection liquid seasoning with
Addition proportioning between meat material is carried out outside excellent control, and the present invention is also to phosphate, injection-type soybean protein isolate and glutamine
The additive amount of transaminase carries out excellent control, shows：A) by being optimized to sodium tripolyphosphate and injection-type soybean protein isolate
Combination, by the control of the additive amount of sodium tripolyphosphate in 0.5~1.5 parts by weight, by the additive amount control of injection-type soybean protein isolate
It makes in 5~10 parts by weight, Japanese skewer-roasted pork is made to still maintain certain moisture after high temperature sterilization, efficiently avoids Japanese fork
Canton style roast pork is toasted and high temperature sterilization after the drawbacks of causing product mouthfeel hair bavin, it is ensured that make product of the present invention that there is splendid chewing
Sense, this point can be found out from the embodiment 2 in table 4 and table 5 and the sensory test of comparative example 2~4；B) by adding paddy ammonia
Amide transaminase simultaneously carries out excellent control to its additive amount, make meat material when carrying out bowel lavage molding closely, and after high temperature sterilization
Will not be loose, product keeps the shape of rule.
2) in terms of production technology, 1. the present invention is mixed by the injection liquid seasoning and roast pork liquid seasoning in meat material
Afterwards, intermittent vacuum tumbling is carried out, the flavor and fragrance that can make above two liquid seasoning are fully retained into meat material；
2. the present invention is operated using the segmented of low-temperature bake-thermophilic digestion-high-temperature baking, i.e., the sausage made is first placed in Fumigator
It is interior and low-temperature primary is carried out under the conditions of 55~65 DEG C toast 50~60min, until casing dry tack free；And then 85 are recycled
~95 DEG C of steam carry out sausage 50~60min of boiling to meat albumen curing；Then the sausage after boiling is again placed in sootiness
After carrying out 40~60min of high temperature secondary baking in stove and under the conditions of 95~120 DEG C, sausage maturation process is completed；This segmentation
Formula operation can be such that the fiber sense of meat is enhanced well, and skewer-roasted pork is made to have good chewiness and bite；3. the present invention
Using permeable, ventilative fabric casing for sausage in enema operation, in this way when sausage carries out subsequent maturation process, can preferably arrange
Go out the portion of water in sausage, so as to make the present invention roast pork meat product after high temperature sterilization mouthfeel still keep meat original
The true mouthfeel of fiber, chewiness are good；4. the present invention sliced meat is vacuum-packed using aluminium foil bag, and the aluminium foil bag is preferred
For the preferable PET12/Al7/PA15/RCPP60 aluminium foil bags of barrier property, compared to traditional transparent high-temperature retort pouch, the aluminium foil
Bag is smaller on the microbiological indicator influence of product, and the aluminium foil bag also slows down the colour fading speed of skewer-roasted pork product colour well
Degree, it is red sauce to show as the skewer-roasted pork product color in aluminium foil bag, and the skewer-roasted pork product color in transparent high-temperature retort pouch
For grey；5. the present invention also carries out high temperature sterilization to the product after packaging, the shelf-life of skewer-roasted pork of the present invention is extended well,
It is made to can reach 10 months or more.Therefore, the present invention is on the basis of optimizing raw material formula, and is equipped with the producer to skewer-roasted pork
Method optimizes innovation, improves the quality of Japanese skewer-roasted pork finished product well.
(2) product Physico-chemical tests
Respectively to obtained by embodiment 2 can the Japanese skewer-roasted pork of normal temperature storage and the day obtained by comparative example 2~4
Formula skewer-roasted pork carries out Physico-chemical tests.Testing result is as shown in table 5：
Obtained by 6 embodiment of the present invention 2 of table can be obtained by the Japanese skewer-roasted pork of normal temperature storage and comparative example 2~4
Japanese skewer-roasted pork Physico-chemical tests result
Note：P=(M1-M2)/M1*100%；Wherein percentage of water loss P, weight M1 before dehydration, weight M2 after dehydration；
F=(D1-D2)/D1*100%；Average diameter D1, diameter D2 after sterilization before wherein shrinking percentage F sterilizations；
As shown in Table 6, the percentage of water loss of Japanese roast pork meat product obtained by the embodiment of the present invention 2 and shrinking percentage much smaller than pair
Japanese skewer-roasted pork obtained by ratio 2~4, this also indicates that the product obtained by the present invention efficiently avoids Japanese skewer-roasted pork
The drawbacks of causing product mouthfeel hair bavin after toasted and high temperature sterilization, the Japanese roast pork meat product obtained by the present invention has splendid
Chewiness.Certainly, this also further demonstrates in composition of raw materials of the present invention and the additive amount for injecting liquid seasoning is controlled, especially
It is to the excellent control of the additive amount of sodium tripolyphosphate and injection-type soybean protein isolate, and the mouthfeel of product of the present invention is produced to pass
Important role.
In addition, the Japanese skewer-roasted pork obtained by compared to comparative example 2~4, the embodiment of the present invention 2 are also seen that from table 6
The acid value and peroxide value of obtained Japanese roast pork meat product are relatively low, this also indicates that Japanese obtained by the embodiment of the present invention 2
Roast pork meat product oil quality is good, freshness and refinement are good, and product is full of nutrition；Especially since the Japanese fork of the present invention
The acid value and peroxide value of Canton style roast pork product are relatively low, and product storage-stable is high, have the longer shelf-life.
In conclusion the present invention makes Japanese skewer-roasted pork obtained have shape by optimizing raw material formula and preparation method
It is regular, tasty uniformly, flavor is good, meat fiber sense is strong, chewiness is good, suitable for normal temperature storage and long shelf-life the characteristics of；Wherein again
Especially it is best in quality with 2 products obtained therefrom of embodiment, have a vast market prospect and market efficiency.
Above-mentioned lifted embodiment is only to illustrate the composition and effect of the present invention, not thereby limits the special of the present invention to arrest
Sharp range, therefore the change of all equivalent structures and the similar modification of the present invention is not departed from such as, it is under the jurisdiction of patent of the invention
Scope.
Claims (9)
1. it is a kind of can normal temperature storage Japanese skewer-roasted pork preparation method, it is characterised in that：Including following making step：
(1) preparation of liquid seasoning：Liquid seasoning includes injection liquid seasoning and roast pork liquid seasoning, preparation method are respectively：
(1a) injects the preparation of liquid seasoning：Weigh the seasoning material of formula ratio, the seasoning material mainly include ice water, salt,
White granulated sugar, soy sauce, phosphate, injection-type soybean protein isolate, edible glue, tasty agents, acidity regulator and antioxidant, will be upper
It states seasoning material and obtains injection liquid seasoning after mixing；Separately the injection liquid seasoning is refrigerated spare；
The preparation of (1b) roast pork liquid seasoning：Weigh soy sauce, taste quinoline, malt syrup, brown sugar, the glutamine transaminage of formula ratio
As roast pork Seasoning Ingredients, above-mentioned roast pork Seasoning Ingredients are obtained into roast pork liquid seasoning after mixing, it is spare；
(2) preparation of meat material：Blocking poultry meat is thawed, after cleaning, carry out fascia, fatty mowing processing, obtain meat material；
(3) it pickles：The injection liquid seasoning prepared in above-mentioned steps (1) is injected into according to proportioning in meat material first, and is noted
The burden control between liquid seasoning and meat material is penetrated 0.12~0.25:1；Then by containing injection liquid seasoning meat material, with
And the roast pork liquid seasoning prepared in above-mentioned steps (1) puts into progress vacuum tumbling in vacuum tumbler together according to proportioning
Operation；After the completion of vacuum tumbling operation, the meat material containing liquid seasoning is pickled into 8~12h under 0~8 DEG C of ambient temperature conditions,
It is spare；
(4) bowel lavage：The meat materials quantitative pickled in above-mentioned steps (3) is filled in permeable and ventilative casing, and with tense
Casing is tensed and checked card sealing by punched-card machine, obtains sausage；
(5) maturation process：The sausage that above-mentioned steps (4) make is placed in Fumigator first and is carried out under the conditions of 55~65 DEG C
Primary baking, until casing dry tack free；And then steam is recycled to carry out sausage boiling to meat albumen to cure；Then it will steam
After sausage after boiling is again placed in Fumigator and carries out 40~60min of secondary baking under the conditions of 95~120 DEG C, sausage curing
Processing is completed；In addition, also sausage is cooled to 0~15 DEG C after the completion of curing；
(6) it is sliced and packs：The sausage that above-mentioned steps (5) are made first is under -35~-30 DEG C of environmental condition into scanning frequency
Freeze, terminate after the central temperature of sausage reaches -10~-5 DEG C quick-frozen；And then remove the casing of sausage, and utilize slice
Machine cuts sausage, obtains the uniform sliced meat of piece type；Then sliced meat are vacuum-packed using aluminium foil bag again, obtained
To packed meat products；
(7) it detects and sterilizes：Packed meat products made from above-mentioned steps (6) is detected using food metal detection equipment；
The packed meat products after detection at 110~130 DEG C is subjected to 10~30min sterilization processings again, room is cooled to after sterilization
Temperature to get to can normal temperature storage Japanese skewer-roasted pork.
2. it is according to claim 1 can normal temperature storage Japanese skewer-roasted pork preparation method, it is characterised in that：Above-mentioned steps
The seasoning material has further included sodium nitrite, condiment powder, food preservative in (1a)；
The specific preparation method of roast pork liquid seasoning is in above-mentioned steps (1b)：The soy sauce of formula ratio and taste quinoline are first placed in interlayer
It is heated in pot and under the conditions of 40~50 DEG C；And then the brown sugar of formula ratio and malt syrup are sequentially added into jacketed pan again
It is interior and stir to being uniformly dissolved, above-mentioned mixed liquor is placed in marinated library again after mixing refrigerate it is spare, until when need
When progress step (3) pickles operation, then above-mentioned mixed liquor is taken out from marinated library, and simultaneously by the glutamine of formula ratio
Transaminase is put into above-mentioned mixed liquor, and stirring and dissolving is uniform, obtains the roast pork liquid seasoning.
3. it is according to claim 2 can normal temperature storage Japanese skewer-roasted pork preparation method, it is characterised in that：The phosphoric acid
Salt is sodium tripolyphosphate；The edible glue is gellan gum；The acidity regulator is sodium lactate；The antioxidant is different anti-for D-
Bad hematic acid sodium；
The tasty agents compounds the mixture formed for monosodium glutamate and the sapidity nucleotide disodium；The food preservative is nisin
The mixture that rhzomorph and sodium dehydroacetate compounding form.
4. it is according to claim 1 can normal temperature storage Japanese skewer-roasted pork preparation method, it is characterised in that：Above-mentioned steps
(2) in, the weight of meat material is 2.0~3.0 kilograms/block；Meat material size is：40~60cm of length, 20~40cm of width, thickness 1
~2cm；The fat thickness of meat material is 0~3mm；And step (2a) is further included between step (2) and step (3)：By step (2) institute
Meat material be positioned under 0~4 DEG C of ambient temperature conditions refrigerate it is spare；
In above-mentioned steps (4), the casing selects the fabric casing for sausage that folding diameter is 105mm；The weight of the sausage is 2.5~3.0
Kilogram/block, the length of sausage is 60~70cm.
5. it is according to claim 1 can normal temperature storage Japanese skewer-roasted pork preparation method, it is characterised in that：Above-mentioned steps
(3) in, the burden control between the roast pork liquid seasoning and meat material is 0.035~0.1:1；The technological parameter of vacuum tumbling operation
For：Environment temperature is 0~6 DEG C, and vacuum degree is 0.04~0.085Mpa, and rotating speed is 8~10r/min, tumbling total time for 3~
9h。
6. it is a kind of can normal temperature storage Japanese skewer-roasted pork, using described in any one in claim 1-5 can normal temperature storage
The preparation method of Japanese skewer-roasted pork is prepared.
7. it is according to claim 6 can normal temperature storage Japanese skewer-roasted pork, it is characterised in that：By weight, this can be normal
The Japanese skewer-roasted pork of temperature storage has the following raw material formula：100 parts of meat material, 12~25 parts of liquid seasoning of injection, roast pork seasoning
3.5~10 parts of liquid.
8. it is according to claim 7 can normal temperature storage Japanese skewer-roasted pork, it is characterised in that：The meat material is selected as pig
Meat；
The injection liquid seasoning based on 100 parts by weight, by weight, the injection liquid seasoning are matched with the following raw material
Side：40~52 parts of ice water, 1~5 part of salt, 8~15 parts of white granulated sugar, 9~15 parts of soy sauce, 0.5~1.5 part of phosphate, injection-type
It is 5~10 parts of soybean protein isolate, 0.05~0.1 part of edible glue, 1~1.3 part of tasty agents, 8~15 parts of acidity regulator, anti-oxidant
0.3~0.4 part of agent, 0.04~0.06 part of sodium nitrite, 0.4~0.5 part of condiment powder, 0.2~0.35 part of food preservative；
The roast pork liquid seasoning based on 100 parts by weight, by weight, the roast pork liquid seasoning is matched with the following raw material
Side：45~52 parts of soy sauce, 15~20 parts of taste quinoline, 2~4 parts of malt syrup, 20~30 parts of brown sugar, glutamine transaminage 1~4.5
Part.
9. it is according to claim 8 can normal temperature storage Japanese skewer-roasted pork, it is characterised in that：The phosphate is trimerization phosphorus
Sour sodium；The edible glue is gellan gum；The acidity regulator is sodium lactate；The antioxidant is D-araboascorbic acid sodium；
The tasty agents compounds what is formed for the monosodium glutamate of 0.8~1 parts by weight and the sapidity nucleotide disodium of 0.2~0.3 parts by weight
Mixture；
The food preservative is the nisin of 0.1~0.2 parts by weight and the sodium dehydroacetate of 0.1~0.15 parts by weight
Compound the mixture formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510672471.1A CN105380218B (en) | 2015-10-13 | 2015-10-13 | Can normal temperature storage Japanese skewer-roasted pork and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510672471.1A CN105380218B (en) | 2015-10-13 | 2015-10-13 | Can normal temperature storage Japanese skewer-roasted pork and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105380218A CN105380218A (en) | 2016-03-09 |
| CN105380218B true CN105380218B (en) | 2018-07-10 |
Family
ID=55413473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510672471.1A Active CN105380218B (en) | 2015-10-13 | 2015-10-13 | Can normal temperature storage Japanese skewer-roasted pork and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105380218B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036739A (en) * | 2016-06-07 | 2016-10-26 | 山东龙盛食品股份有限公司 | Onion-flavored pickling material and preparation method thereof |
| CN106036750A (en) * | 2016-06-27 | 2016-10-26 | 山东龙盛食品股份有限公司 | Basic marinade and preparation method thereof |
| CN106071895A (en) * | 2016-06-30 | 2016-11-09 | 杨寿 | A kind of manufacture method of Cantonese qibuliang Barbecued pork in honey |
| CN107751807A (en) * | 2017-10-12 | 2018-03-06 | 江苏雨润肉食品有限公司 | A kind of processing method for lifting spiced beef quality |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3740234A (en) * | 1971-01-21 | 1973-06-19 | B Price | Method of preparing barcecued turkey |
| CN1076341A (en) * | 1993-03-05 | 1993-09-22 | 石家庄市食品四厂 | A kind of ham and method for producing through high temperature sterilization |
| CN102125269A (en) * | 2010-01-13 | 2011-07-20 | 天津科技大学 | Method for producing low-temperature and low-salt ham by utilizing ultrahigh pressure |
| CN102334700A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Sliced smoked ham and preparation method thereof |
| CN102742864A (en) * | 2012-08-01 | 2012-10-24 | 合肥工业大学 | Method for preparing smoked sausages |
-
2015
- 2015-10-13 CN CN201510672471.1A patent/CN105380218B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3740234A (en) * | 1971-01-21 | 1973-06-19 | B Price | Method of preparing barcecued turkey |
| CN1076341A (en) * | 1993-03-05 | 1993-09-22 | 石家庄市食品四厂 | A kind of ham and method for producing through high temperature sterilization |
| CN102125269A (en) * | 2010-01-13 | 2011-07-20 | 天津科技大学 | Method for producing low-temperature and low-salt ham by utilizing ultrahigh pressure |
| CN102334700A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Sliced smoked ham and preparation method thereof |
| CN102742864A (en) * | 2012-08-01 | 2012-10-24 | 合肥工业大学 | Method for preparing smoked sausages |
Non-Patent Citations (1)
| Title |
|---|
| 冻干叉烧肉的研制;王玉川;《食品工业科技》;20041130(第11期);第89页第1.2、1.3.1节 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105380218A (en) | 2016-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN105380218B (en) | Can normal temperature storage Japanese skewer-roasted pork and preparation method thereof | |
| CN104082755A (en) | Preparation method for marinated pig knuckle | |
| CN103181576B (en) | Snack duck feet processing process | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN102389122A (en) | Manufacturing method of charcoal broiling pork chop | |
| CN102845774B (en) | Multi-taste instant seafood products and preparation method thereof | |
| CN103005397A (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN103719891A (en) | Stewed duck head in soy sauce for children | |
| CN104585785A (en) | Salt-baked duck leg and preparation method thereof | |
| CN111000151A (en) | Preparation method of marinated chicken feet | |
| CN104222958A (en) | Novel crab-flavor soup base and preparation method thereof | |
| CN104687087A (en) | Salt baked duck leg and preparation method thereof | |
| CN106261695A (en) | A kind of manufacture method of instant rice-pudding | |
| CN105533608B (en) | Can normal temperature storage hygrometric state meat cubelets seasoning and preparation method thereof | |
| CN107212351A (en) | Bamboo shoots clear soup hotpot seasoning and preparation method thereof | |
| CN104256749A (en) | Spicy and hot seafood soup base and preparing method thereof | |
| CN103704744A (en) | Duck wing with sauce for children | |
| CN105685841A (en) | Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof | |
| KR101306358B1 (en) | Method for manufacturing duck-meat and duck-meat | |
| CN104432204A (en) | Preparation process of spiced marinated rex rabbit meat | |
| CN104905294A (en) | Pickled chilli chicken giblets with Tujia flavor | |
| JP4918157B1 (en) | Process for producing cooked fruits and vegetables and cooked fruits and vegetables | |
| CN106722405A (en) | A kind of processing method of quick-freezing cooked Feng Wei Channel-catfish fishes | |
| CN106261967A (en) | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |