CN105795368A - Dynamic rolling and rubbing pickling method for meat product production and rolling and rubbing device of method - Google Patents
Dynamic rolling and rubbing pickling method for meat product production and rolling and rubbing device of method Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 41
- 235000013622 meat product Nutrition 0.000 title claims abstract description 35
- 238000005554 pickling Methods 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title abstract description 19
- 238000005096 rolling process Methods 0.000 title abstract 10
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000009938 salting Methods 0.000 claims description 27
- 239000000463 material Substances 0.000 claims description 18
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 5
- 240000008474 Pimenta dioica Species 0.000 claims description 5
- 235000006990 Pimenta dioica Nutrition 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
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- 108010053775 Nisin Proteins 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 3
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 claims description 3
- 235000012732 erythrosine Nutrition 0.000 claims description 3
- 239000004174 erythrosine Substances 0.000 claims description 3
- 229940011411 erythrosine Drugs 0.000 claims description 3
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 229940057059 monascus purpureus Drugs 0.000 claims description 3
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 3
- 235000010297 nisin Nutrition 0.000 claims description 3
- 239000004309 nisin Substances 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 229940080237 sodium caseinate Drugs 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
- 235000011088 sodium lactate Nutrition 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 235000010288 sodium nitrite Nutrition 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 37
- 238000012545 processing Methods 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 230000003068 static effect Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 241000208308 Coriandrum Species 0.000 description 4
- 241000186781 Listeria Species 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000036528 appetite Effects 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
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- 230000000996 additive effect Effects 0.000 description 2
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- 230000002401 inhibitory effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
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- 239000011885 synergistic combination Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
Abstract
The invention belongs to the technical field of meat product processing, and particularly relates to a dynamic rolling and rubbing pickling method for meat product production.The dynamic rolling and rubbing pickling method for meat product production comprises the following steps that firstly, raw material stuffing, pickling liquid and egg white powder are sequentially added into a rolling and rubbing tank; secondly, dynamic rolling and rubbing are conducted for 355-365 minutes; lastly, filling is directly performed after rolling and rubbing are finished.According to the dynamic rolling and rubbing pickling method, the physical and chemical properties of the meat quality and factors of rolling and rubbing pickling in various aspects are organically integrated, the scientific and innovative change on the rolling and rubbing time is achieved, therefore, the pickling liquid is absorbed more comprehensively and more uniformly, and the water binding capacity of an obtained meat product reaches the optimum peak state.
Description
Technical field
The invention belongs to the technical field of meat products processing, be specifically related to a kind of dynamic knead-salting method produced for meat products.
Background technology
The production of current meat products adopts tumbling in short-term to pickle, with static state, the mode combined more, namely material filling with pickling liquid after tumbling mixes, material filling is stood and within 15-20 hour, pickles, again through tumbling or stirring technique, the starch added or egg albumen powder are mixed homogeneously with preserved materials filling after pickling end, subsequently into filling link.Tumbling is the principle utilizing physical impact, allows meat stir up and down in cylinder, mutually rubs, beats, and reaches massage, pickled effect.Pickling is supplementing of tumbling, makes meat better absorb pickling liquid uniformly, improves the power that is knotted of meat and the elasticity of product.By tumbling, massage, pickle human body breaks down proteins can be made to become water-solubility protein, be easily absorbed by the body, additive and human body protein can be made simultaneously to merge each other, tenderize reaching meat, the effect that mouthfeel is good.
But this traditional mode of production, life cycle of the product is longer, because tumbling time is short, it is necessary to carries out static state and pickles, and only static state is pickled and is accomplished by 15～20 hours, and the easy cooperating microorganisms of curing process, affect the freshness of meat；Meanwhile, static state pickles the equipment of taking up room, and expends resource.And for the high product of meat content, the relative thickness of meat stuffing, only add static state by tumbling in short-term and pickle, salt, phosphate etc. can not fully penetrate in the middle of meat stuffing, it is impossible to fully extract meat albumen, affect structure and the mouthfeel of product.
Summary of the invention
Present invention aims in existing meat products production process not by tumbling and pickle be incorporated into the problem walking to optimal state and a kind of dynamic knead-salting method for meat products production be provided, physicochemical property and the knead-salting each side factor of meat are carried out organic combination by this dynamic knead-salting method, tumbling time is made that science innovation is changed, making pickling liquid absorption more comprehensively, evenly, the retentiveness of gained meat products reaches best peak state；The mouthfeel of gained meat products is tenderer simultaneously, and meat is more flexible, thus taste is better, the quality of product keeps better, and shelf life is longer.Whole dynamic knead-salting method shortens the production cycle of product, decreases the breeding of microorganism, and meat is fresher.
The technical scheme is that a kind of dynamic knead-salting method produced for meat products, comprise the following steps: first raw material material filling, pickling liquid, egg albumen powder are sequentially added in tumbling tank, then carrying out dynamic tumbling, described dynamic tumbling carries out 355～365 minutes；Tumbling is made directly filling after terminating.
Described dynamic tumbling carries out 360 minutes.
Described dynamic tumbling carries out when vacuum is-0.083～-0.090MPa, and wherein tumbling rotating speed is 16r/min；Tumbling angle of operation is 30 °～40 °.Each extrinsic factor in the physicochemical property of the comprehensive various meats of these tumbling conditions and dynamic tumbling is considered, the auxiliary dynamic tumbling of coordinated, material filling meat albumen in the dynamic tumbling procedure of 355～365 minutes is more fully extracted, better absorb pickling liquid, the retentiveness of meat is better, and taste is better；Mouthfeel is tenderer simultaneously, and meat is more flexible.
The drop temperature of described dynamic tumbling is 0-4 DEG C.
Described dynamic tumbling carries out according to the circulation of following drive manner: turn first counterclockwise 30 minutes, then interval 1 minute, finally turns 2 minutes clockwise, completes once to operate；Recirculation operating successively.The dynamic tumbling time of design synthesis of this kind of drive manner, material filling each side factor such as characteristic, it is ensured that dynamically tumbling procedure will not destroy the original elastic of material filling itself, simultaneously facilitates more full and uniform the infiltrating between the texture expecting filling self of pickling liquid.
Described pickling liquid includes following component: sodium lactate, carrageenan, edible essence, sodium tripolyphosphate, sodium pyrophosphate, sodium hexameta phosphate, guar gum, xanthan gum, sodium caseinate, glyceryl monostearate, potassium sorbate, D-Sodium isoascorbiate, Monas cuspurpureus Went, sodium nitrite, nisin, erythrosine, 5 '-disodium 5'-ribonucleotide, spice and Rhizoma amorphophalli powder.
Described spice is made up of following raw material: Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), coriander, allspice, hyssop and Herba thymi vulgaris.Flos Caryophylli matches bacteriostasis the most by force with Cortex cinnamomi japonici (Ramulus Cinnamomi), can be extended to 15 days the product shelf phase under 0-4 DEG C of condition, stores under room temperature condition, and shelf life was up to 5 days, and did not affect the organoleptic quality of product.Collaborative upper coriander is to the antibacterial effect of listeria spp with meat of ham goods for sample simultaneously, after detect 10 DEG C, preserving in 4 week, and bacteria containing amount 2.3log lower than control sample10cfu/ml.Coriander strengthens the bactericidal action to listeria spp with Herba thymi vulgaris and allspice phase coordinated simultaneously.Various strains are not only had selective bacteriostasis by above-mentioned raw materials synergistic combination together, and its inhibitory effect is greatly increased；The heat stability of bacteriostatic active ingredients increases substantially simultaneously.This spice all right appetite stimulator, spleen benefiting and stimulating the appetite, help digestion and the absorption of meat products food.
A kind of tumbling device for described dynamic knead-salting method, including tank body, described tank body is sandwich；Described tank body is connected to two water pipes.Inject cooling circulating water by water pipe, reduce material filling programming rate in tumbling procedure in can body and tank, it is ensured that product quality.
Described device rotary speed is 16～18r/min, the curing speed of high faster rotational speed material filling, improves and pickles effect.
Temperature in described sandwich controls at 9 DEG C.
The invention have the benefit that tumbling and pickling process are perfectly combined by the dynamic knead-salting method produced for meat products of the present invention.The basis of tradition tumbling technology carries out creative reform, breaks through a kind of meat products production technology pickling restriction in traditional handicraft for a long time, be mainly used in meat products, particularly without in the production of starch product, the production cycle of product can be shortened, improve product quality, energy efficient.
By meat products, particularly extending to 355～365 minutes without the tumbling time of starch product, pickling of whole meat products all completes in tumbling procedure, namely need not carry out static state again after tumbling terminates and pickle, be directly entered next production link.Utilize physical impact principle to make pickling liquid evenly more fully penetrate in material filling, accelerate its curing speed, improve its effect pickled.While ensureing product quality, improve the effect pickled and speed, be innovation and the development of meat products production technology.After tumbling terminates, it is made directly filling, it is not necessary to be further added by equipment and take up room simultaneously.
The described dynamic knead-salting method tumbling equipment adopted joined together simultaneously, in the rotating speed of equipment, angle of operation, temperature, vacuum and the duration of runs has all carried out creationary improvement, these condition coordinated realize described dynamic knead-salting method jointly, it is ensured that material filling reduces the waste of energy resources while evenly absorbing pickling liquid.
Below tumbling time is carried out experimental verification without starch meat products for sample:
One, during tumbling time≤330 minute:
(1) Sal, phosphate can not fully penetrate in cube meat, and meat albumen can not fully extract, and affects products taste；
(2) other additive such as moisture, spice, antioxidant can not association reaction abundant with meat, affect the formation of product special flavour, product retentiveness is poor simultaneously, easy water outlet；
(3) preservative can not be distributed in cube meat uniformly, and antiseptic effect is poor, affects the product shelf phase；
(4) production cycle of product is longer, and microorganism is easily grown, and affects the freshness of meat；
(5) personnel equipment can not be made full use of, affect the yield of product, and energy consumption is big.
Two, when tumbling time is 355～365 minutes:
(1) mouthfeel: Sal in pickling liquid, phosphate etc. fully penetrate in meat stuffing, and meat albumen fully extracts, and better absorbs pickling liquid, the retentiveness of meat is better, and taste is better；Mouthfeel is tenderer simultaneously, and meat is more flexible；
(2) sense organ: product tangent plane meat granule becomes apparent from, and color and luster is better；
(3) shelf-life: be incubated in 37 DEG C of environment, the quality of product keeps better, and shelf life is longer；
(4) shortening the production cycle of product, reduce the breeding of microorganism, meat is fresher；
(5) personnel equipment is made full use of, energy-saving and emission-reduction, save cost；
Three, result of the test explanation, without starch product peak state of best in qualityization of product when tumbling time is 355～365 minutes, wherein dynamically tumbling time is that the meat products of 360 minutes gained is in peak point state, but it is not that time more long quality is more excellent, the tumbling time extending product simply, the sarcostyle of meat and organizational structure subject to seriously, cause that the power that the is knotted elasticity of meat is deteriorated, retentiveness is deteriorated, and affects products taste and local flavor.The prolongation of time simultaneously is that the energy and equipment are wasted, and does not meet the policy of national sustainable development.
In sum, the dynamic knead-salting method for meat products production of the present invention makes the strength of material filling rub number of times, and (meat stuffing often turns tooth once through tumbling, it is considered as strength and rubs once, strength rubs number of times=turn number of teeth * rotating speed * tumbling time) up to 23040 times, it it is 10 times of prior art, physicochemical property and the knead-salting each side factor of meat are carried out organic combination by this dynamic knead-salting method, tumbling time is made that science innovation is changed, making pickling liquid absorption more comprehensively, evenly, the retentiveness of gained meat products reaches best peak state；The mouthfeel of gained meat products is tenderer simultaneously, and meat is more flexible, thus taste is better, the quality of product keeps better, and shelf life is longer.Whole dynamic knead-salting method shortens the production cycle of product, decreases the breeding of microorganism, and meat is fresher.
Detailed description of the invention
The present invention will be described in detail by the examples below.
A kind of dynamic knead-salting method produced for meat products, comprise the following steps: first raw material material filling, pickling liquid, egg albumen powder are sequentially added in tumbling tank, then carrying out carrying out dynamic tumbling when vacuum is-0.083～-0.090MPa, wherein tumbling rotating speed is 16r/min；Tumbling angle of operation is 30 °～40 °.Described dynamic tumbling carries out 360 minutes, and drop temperature is 0-4 DEG C；Tumbling is made directly filling after terminating.
Described dynamic tumbling carries out according to the circulation of following drive manner: turn first counterclockwise 30 minutes, then interval 1 minute, finally turns 2 minutes clockwise, completes once to operate；Start to operate to turn counterclockwise 30 minutes again, by that analogy until dynamically tumbling was to 360 minutes next time.The dynamic tumbling time of design synthesis of this kind of drive manner, material filling each side factor such as characteristic, it is ensured that dynamically tumbling procedure will not destroy the original elastic of material filling itself, simultaneously facilitates more full and uniform the infiltrating between the texture expecting filling self of pickling liquid.
Described pickling liquid includes following component: sodium lactate, carrageenan, edible essence, sodium tripolyphosphate, sodium pyrophosphate, sodium hexameta phosphate, guar gum, xanthan gum, sodium caseinate, glyceryl monostearate, potassium sorbate, D-Sodium isoascorbiate, Monas cuspurpureus Went, sodium nitrite, nisin, erythrosine, 5 '-disodium 5'-ribonucleotide, spice and Rhizoma amorphophalli powder.
Described spice is made up of following raw material: Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), coriander, allspice, hyssop and Herba thymi vulgaris.Flos Caryophylli matches bacteriostasis the most by force with Cortex cinnamomi japonici (Ramulus Cinnamomi), can be extended to 15 days the product shelf phase under 0-4 DEG C of condition, stores under room temperature condition, and shelf life was up to 5 days, and did not affect the organoleptic quality of product.Collaborative upper coriander is to the antibacterial effect of listeria spp with meat of ham goods for sample simultaneously, after detect 10 DEG C, preserving in 4 week, and bacteria containing amount 2.3log lower than control sample10cfu/ml.Coriander strengthens the bactericidal action to listeria spp with Herba thymi vulgaris and allspice phase coordinated simultaneously.Various strains are not only had selective bacteriostasis by above-mentioned raw materials synergistic combination together, and its inhibitory effect is greatly increased；The heat stability of bacteriostatic active ingredients increases substantially simultaneously.This spice all right appetite stimulator, spleen benefiting and stimulating the appetite, help digestion and the absorption of meat products food.
The described tumbling device for dynamic knead-salting method, including tank body, described tank body is sandwich；Described tank body is connected to two water pipes.Inject cooling circulating water by water pipe, reduce material filling programming rate in tumbling procedure in can body and tank, it is ensured that product quality.
Described device rotary speed is 16～18r/min, the curing speed of high faster rotational speed material filling, improves and pickles effect.
Temperature in described sandwich controls at 9 DEG C.
Below for the production technology without starch product with bubble face companion (mushroom), embody dynamic tumbling technique different from traditional handicraft.Concrete tumbling technological parameter such as table 1:
Table 1: without starch series of products and bubble face companion (mushroom) tumbling process ration
Note: meat stuffing often turns tooth once through tumbling, is considered as strength and rubs once, and strength rubs number of times=turn number of teeth * rotating speed * tumbling time.
Claims (10)
1. the dynamic knead-salting method produced for meat products, comprises the following steps: be first sequentially added in tumbling tank by raw material material filling, pickling liquid, egg albumen powder, then carry out dynamic tumbling, it is characterised in that described dynamic tumbling carries out 355～365 minutes；Tumbling is made directly filling after terminating.
2. the dynamic knead-salting method produced for meat products according to claim 1, it is characterised in that described dynamic tumbling carries out 360 minutes.
3. the dynamic knead-salting method produced for meat products according to claim 1, it is characterised in that described dynamic tumbling carries out when vacuum is-0.083～-0.090MPa, and wherein tumbling rotating speed is 16r/min；Tumbling angle of operation is 30 °～40 °.
4. the dynamic knead-salting method produced for meat products according to claim 1, it is characterised in that the drop temperature of described dynamic tumbling is 0-4 DEG C.
5. the dynamic knead-salting method produced for meat products according to claim 1, it is characterized in that, described dynamic tumbling carries out according to the circulation of following drive manner: turn first counterclockwise 30 minutes, then interval 1 minute, finally turn 2 minutes clockwise, complete once to operate；Recirculation operating successively.
6. the dynamic knead-salting method produced for meat products according to claim 1, it is characterized in that, described pickling liquid includes following component: sodium lactate, carrageenan, edible essence, sodium tripolyphosphate, sodium pyrophosphate, sodium hexameta phosphate, guar gum, xanthan gum, sodium caseinate, glyceryl monostearate, potassium sorbate, D-Sodium isoascorbiate, Monas cuspurpureus Went, sodium nitrite, nisin, erythrosine, 5 '-disodium 5'-ribonucleotide, spice and Rhizoma amorphophalli powder.
7. the dynamic knead-salting method produced for meat products according to claim 6, it is characterised in that described spice is made up of following raw material: Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), coriander, allspice, hyssop and Herba thymi vulgaris.
8. a tumbling device for dynamic knead-salting method described in claim 1, including tank body, it is characterised in that described tank body is sandwich；Described tank body is connected to two water pipes.
9. according to claim 8 for the tumbling device of dynamic knead-salting method, it is characterised in that described device rotary speed is 16～18r/min.
10. according to claim 8 for the tumbling device of dynamic knead-salting method, it is characterised in that the temperature in described sandwich controls at 9 DEG C.
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