CN106417561A - Fresh keeping method of meat preparation product - Google Patents

Abstract

The invention discloses a fresh keeping method of meat preparation product. The method comprises the following steps: 1, selecting health examination passing animals; 2, extracting the following spices: mixing ginger, Salvia officinalis, Herba Houttuyniae, rosemary and wolfberry fruit according to a mass ratio of (1-3):(1-3):(2-5):(1-5), adding soybean oil with the mass 3-5 times the mass of the mixed spices, carrying out extraction at 60-80 DEG C for 0.5-1.5 h, filtering obtained extract to obtain spice oil, and cooling the spice oil for later use; 3, preparing an emulsion: preparing a solution from purified water and one or more of citric acid, lactic acid and malic acid and the like organic acids according to a ratio of the above organic acid to water of (0.5-1.5):100, adding edible salt accounting for 15% of the total mass of the prepared solution and sucrose accounting for 5% of the total mass of the solution, dissolving the edible salt and sucrose, and mixing the edible salt and sucrose dissolved solution with the spice oil according to a mass ratio of (5-10):1; 4, preserving meat; and 5, carrying out high pressure treatment. The method has the advantages of simple production process, prolongation of the shelf life of the meat product, increase of the added values of the meat preparation product, substantial economic and social benefits, and social resource saving.

Description

A kind of preservation method of prefabricated meat products

Technical field

The present invention relates to a kind of preservation method, more particularly, to a kind of preservation method of prefabricated meat products；Belong to poultry Fowl deep process technology field.

Background technology

Low-temperature meat product in process, maintains original nutritive value and intrinsic local flavor to greatest extent, It is the major trend of China's meat productss future development.But low-temperature meat product sterilizes thoroughly in process, Product is easily putrid and deteriorated, leads to shelf life short.Therefore effective preservation technique is for the storage of low-temperature meat product Fresh-keeping significant.

In order to keep color and the physiologically active ingredient of natural food to a greater extent, new cold sterilization Technology is arisen at the historic moment.Superhigh pressure technique is one kind therein, and it avoids the impact food product of heat treatment appearance The various drawbacks of matter, maintain food original local flavor, color and luster, nutrient substance, are simultaneously effective passivated or kill The microorganism gone out in food, extends the shelf-life of food.Ultra high pressure treatment destroys in food composition Non-covalent bond such as hydrogen bond, ionic bond and hydrophobic bond etc., make the Basic knowledge of analytical reagents such as protein, enzyme, starch Respectively degeneration, inactivation and gelatinizing, and kill the microorganisms such as antibacterial therein, but the original local flavor of food and Nutrient substance is seldom impacted, has reached the purpose of food sterilization and preservation.Superhigh pressure fresh-keeping technology is extensive Be applied to fruit and vegerable and Aquatic product fresh-keeping in.At present ultra high pressure treatment meat productss, pressure is excessive or overlong time meeting The retentiveness leading to meat productss declines, tenderness reduces, and the phenomenon such as color is turned white is it is therefore desirable to assist its other party Method improves the quality of meat productss after ultra high pressure treatment；It is thus desirable to a kind of fresh-keeping side of brand-new prefabricated meat products Method.

Content of the invention

In order to solve the weak point existing for above-mentioned technology, the invention provides a kind of guarantor of prefabricated meat products Fresh method.

In order to solve above technical problem, the technical solution used in the present invention is：A kind of guarantor of prefabricated meat products Fresh method, possesses step as follows：

The qualified poultry of a, selection sanitary inspection, Fowl meat, cleaning, rejecting connective tissue, cleaning removes blood Water；

B, spice extract：By Rhizoma Zingiberis Recenss, Salvia japonica Thunb., Herba Houttuyniae, Herba Rosmarini Officinalis and Fructus Lycii press 1～3: 1～ 3: 2～5: 1～5 mass ratio mixing, by the quality of the spice mixing, add 3～5 times of soybean oil, Extract 0.5～1.5h at 60～80 DEG C, after filtration, obtain spices oil, cooling is standby；

C, emulsion are prepared：By in the organic acid such as citric acid, lactic acid, malic acid one or more press 0.5%～ After 1.5% ratio and pure water are configured to solution, by the gross mass of solution after configuration add 15% Sal and 5% sucrose, after dissolving, dissolves the solution after Sal and sucrose and spices oil in mass ratio 5～10: 1 Ratio mixes, and adds 0.5～1.5% modified soy bean lipoid in 3000r/min stimulating milk secretion by mixed solution quality Change 10min standby；

D, pickle：Solution in step c is raiseeed in 10% couple of meat quality ratio, Fowl meat is injected, ring Border temperature is less than 10 DEG C, the meat after injection is carried out tumbling using tumbling bucket, is continuously run with tumbling bucket 0.5～6h, is then put into the solution stand configuring in step c and pickles 0.5h；

E, HIGH PRESSURE TREATMENT：After meat vacuum packaging after pickling, adopt 25～100MPa process at 20 DEG C After 20-30min, it is placed in 4 DEG C of storages, the shelf-life reaches more than 30d.

Poultry, Fowl meat are one or more of Carnis Gallus domesticus, Carnis Sus domestica, duck meat or beef.

Preparation process of the present invention is simple, extends the shelf-life of meat productss, increases the additional of prefabricated meat products Value, has significant economic benefit and social benefit；Social resources are saved.

Brief description

The present invention is further detailed explanation with reference to the accompanying drawings and detailed description.

Fig. 1 is the manufacturing process flow chart of the present invention.

Specific embodiment

As shown in figure 1, preparation section of the present invention is as follows：

(1) the qualified poultry of sanitary inspection, Fowl meat, cleaning, rejecting connective tissue, are chosen, cleaning removes Blood and slime.Poultry, Fowl meat are one or more of Carnis Gallus domesticus, Carnis Sus domestica, duck meat or beef；

(2), spice extracts：By Rhizoma Zingiberis Recenss, Salvia japonica Thunb., Herba Houttuyniae, Herba Rosmarini Officinalis and Fructus Lycii press 1～ 3: 1～3: 2～5: 1～5 mass ratio mixing, by the quality of the spice mixing, add 3～5 times of Semen sojae atricolor Oil, extracts 0.5～1.5h at 60～80 DEG C, obtains spices oil after filtration, and cooling is standby；

(3), emulsion is prepared：By in the organic acid such as citric acid, lactic acid, malic acid, one or more are pressed After 0.5%～1.5% ratio and pure water are configured to solution, add 15% by the gross mass of solution after configuration Sal and 5% sucrose, after dissolving, solution and spices oil after dissolving Sal and sucrose in mass ratio 5～ 10: 1 ratio mixing, adds 0.5～1.5% modified soy bean lipoid by mixed solution quality and exists The emulsified 10min of 3000r/min is standby；

(4), pickle：Solution in step (3) is raiseeed in 10% couple of meat quality ratio, Fowl meat is carried out Injection, ambient temperature is less than 10 DEG C, and the meat after injection is carried out tumbling using tumbling bucket, continuous with tumbling bucket Operating 0.5～6h, is then put into the solution stand having configured in step (3) and pickles 0.5h (solution covers meat Product)；

(5), HIGH PRESSURE TREATMENT：After meat vacuum packaging after pickling, adopt 25～100MPa at 20 DEG C After processing 20-30min, it is placed in 4 DEG C of storages, the shelf-life reaches more than 30d.

Embodiment 1：

(1) the qualified Carnis Sus domestica of sanitary inspection, cleaning, rejecting connective tissue, are chosen, cleaning removes blood Water；

(2), spice extracts：Rhizoma Zingiberis Recenss, Salvia japonica Thunb., Herba Houttuyniae, Herba Rosmarini Officinalis and Fructus Lycii are pressed 1: 1: 5: 5 ratio mixing, add the soybean oil of 3 times of mass ratioes, after 80 DEG C of extraction 0.5h, cold after filtration Standby；

(3), emulsion is prepared：Citric acid and lactic acid are hybridly prepared in the ratio of 1.5% and 0.5% respectively After solution, after dissolving after the Sal of interpolation 15%, 5% sucrose, in mass ratio 6: 1 are mixed with spices oil Close, add 1% modified soy bean lipoid standby in the emulsified 10min of 3000r/min；

(4), pickle：Inject in 10% pair of Carnis Sus domestica of pork quality ratio, ambient temperature is less than 10 DEG C Under the conditions of, the Carnis Sus domestica after injection is carried out tumbling using tumbling bucket, continuously runs 3h, Ran Houjing with tumbling bucket Only pickle 0.5h；

(5), HIGH PRESSURE TREATMENT：After meat vacuum packaging after pickling, adopt 50MPa process at 20 DEG C After 30min, it is placed in 4 DEG C of storages, the shelf-life reaches more than 30d.

Embodiment 2：

(1) the qualified duck meat of sanitary inspection, cleaning, rejecting connective tissue, are chosen, cleaning removes blood Water；

(2), spice extracts：Rhizoma Zingiberis Recenss, Salvia japonica Thunb., Herba Houttuyniae, Herba Rosmarini Officinalis and Fructus Lycii are pressed 3: 3: 5: 5 ratio mixing, add the soybean oil of 5 times of mass ratioes, after 60 DEG C of extraction 1.5h, after filtration Cooling is standby；

(3), emulsion is prepared：Citric acid, lactic acid and malic acid are pressed respectively 1.5%, 0.5% and 0.5% After after ratio is hybridly prepared into solution, adding 15% Sal, dissolving after 5% sucrose, in mass ratio 5: 1 with Spices oil is mixed, and adds 1.5% modified soy bean lipoid standby in the emulsified 10min of 3000r/min；

(4), pickle：Inject by 10% pair of duck meat of duck meat mass ratio, ambient temperature is less than 10 DEG C Under the conditions of, the meat after injection is carried out tumbling using tumbling bucket, continuously runs 6h with tumbling bucket, then static Pickle 0.5h；

(5), HIGH PRESSURE TREATMENT：After meat vacuum packaging after pickling, 20.100MPa process is adopted at DEG C After 20min, it is placed in 4 DEG C of storages, the shelf-life reaches more than 30d.

Embodiment 3：

(1) the qualified Carnis Gallus domesticus of sanitary inspection, cleaning, rejecting connective tissue, are chosen, cleaning removes blood Water；

(2), spice extracts：Rhizoma Zingiberis Recenss, Salvia japonica Thunb., Herba Houttuyniae, Herba Rosmarini Officinalis and Fructus Lycii are pressed 1: 1: 2: 1 ratio mixing, adds the soybean oil of 5 times of mass ratioes, after 60 DEG C of extraction 0.5h, after filtration Cooling is standby；

(3) emulsion is prepared：Citric acid, lactic acid, malic acid, propanoic acid are pressed respectively 0.5% proportions After becoming solution, after dissolving after the Sal of interpolation 15%, 5% sucrose, in mass ratio 10: 1 are entered with spices oil Row mixing, adds 0.5% modified soy bean lipoid standby in the emulsified 10min of 3000r/min；

(4) pickle：Inject by 10% pair of Carnis Gallus domesticus of Carnis Gallus domesticus mass ratio, ambient temperature is less than 10 DEG C of bars Under part, the Carnis Gallus domesticus after injection are carried out tumbling using tumbling bucket, continuously runs 0.5h, Ran Houjing with tumbling bucket Only pickle 0.5h；

(5) HIGH PRESSURE TREATMENT：After meat vacuum packaging after pickling, adopt 25MPa process at 20 DEG C After 20min, it is placed in 4 DEG C of storages, the shelf-life reaches more than 30d.

Embodiment 4：

(1) the qualified beef of sanitary inspection, cleaning, rejecting connective tissue, are chosen, cleaning removes blood Water；

(2), spice extracts：By Rhizoma Zingiberis Recenss, Salvia japonica Thunb., Herba Houttuyniae, Herba Rosmarini Officinalis and Fructus Lycii press 1: 3: 4: 5 ratio mixing, add the soybean oil of 3 times of mass ratioes, after 60 DEG C of extraction 1.5h, after filtration Cooling is standby；

(3), emulsion is prepared：By citric acid, lactic acid, malic acid respectively 0.5%, 1%, 0.5% ratio After after being configured to solution, adding 15% Sal, dissolving after 5% sucrose, in mass ratio 8: 1 and spices oil Mixed, added 1.2% modified soy bean lipoid standby in the emulsified 10min of 3000r/min；

(4) pickle：Inject in 10% pair of beef of Quality Beef ratio, ambient temperature is less than 10 DEG C of bars Under part, the beef after injection is carried out tumbling using tumbling bucket, continuously runs 6h with tumbling bucket, then static Pickle 0.5h；

(5) HIGH PRESSURE TREATMENT：After meat vacuum packaging after pickling, adopt 100MPa process at 20 DEG C After 30min, it is placed in 4 DEG C of storages, the shelf-life reaches more than 30d.

Said method can effectively suppress the breeding of microorganism in meat productss, and the oxidation of meat, to meat face Color has certain protective effect.

Above-mentioned embodiment is not limitation of the present invention, and the present invention is also not limited to the example above, this Change that those skilled in the art are made in the range of technical scheme, remodeling, add or Replace, also belong to protection scope of the present invention.

Claims (2)

1. a kind of preservation method of prefabricated meat products it is characterised in that：Methods described possess step such as Under：

The qualified poultry of a, selection sanitary inspection, Fowl meat, cleaning, rejecting connective tissue, cleaning removes blood Water；

B, spice extract：By Rhizoma Zingiberis Recenss, Salvia japonica Thunb., Herba Houttuyniae, Herba Rosmarini Officinalis and Fructus Lycii press 1～3: 1～ 3: 2～5: 1～5 mass ratio mixing, by the quality of the spice mixing, add 3～5 times of soybean oil, Extract 0.5～1.5h at 60～80 DEG C, after filtration, obtain spices oil, cooling is standby；

C, emulsion are prepared：By in the organic acid such as citric acid, lactic acid, malic acid one or more press 0.5%～ After 1.5% ratio and pure water are configured to solution, by the gross mass of solution after configuration add 15% Sal and 5% sucrose, after dissolving, dissolves the solution after Sal and sucrose and spices oil in mass ratio 5～10: 1 Ratio mixes, and adds 0.5～1.5% modified soy bean lipoid in 3000r/min stimulating milk secretion by mixed solution quality Change 10min standby；

D, pickle：Solution in step c is raiseeed in 10% couple of meat quality ratio, Fowl meat is injected, ring Border temperature is less than 10 DEG C, the meat after injection is carried out tumbling using tumbling bucket, is continuously run with tumbling bucket 0.5～6h, is then put into the solution stand configuring in step c and pickles 0.5h；

E, HIGH PRESSURE TREATMENT：After meat vacuum packaging after pickling, adopt 25～100MPa process at 20 DEG C After 20-30min, it is placed in 4 DEG C of storages, the shelf-life reaches more than 30d.

2. the prefabricated meat products according to claim 1 preservation method it is characterised in that：Described Poultry, Fowl meat are one or more of Carnis Gallus domesticus, Carnis Sus domestica, duck meat or beef.