CN106562222A - Making method of chilled meat roll - Google Patents
Making method of chilled meat roll Download PDFInfo
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- CN106562222A CN106562222A CN201510651239.XA CN201510651239A CN106562222A CN 106562222 A CN106562222 A CN 106562222A CN 201510651239 A CN201510651239 A CN 201510651239A CN 106562222 A CN106562222 A CN 106562222A
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- meat
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Abstract
The invention discloses a making method of chilled meat roll and relates to the field of mutton processing. The method comprises the following steps: S1, cutting selected chilled aged meat, and carrying out correction treatment; S2, putting the corrected meat pieces into a tumbling machine and carrying out low-temperature tumbling, and preserving and pickling; and S3, putting a tenderized meat product into a sausage stuffer, filling, and quick-freezing so as to obtain quick-frozen meat roll. Two ends of the meat roll prepared by the above making method are flat, and the meat is tight. Lean and fat are uniform and shaped as snowflake. As an adhesive is added during the tumbling process and the tumbling temperature and tumbling time are controlled, the meat has good adhesion and is not easy to disperse after negative catalysis and is not easy to air-dry.
Description
Technical field
The present invention relates to Slanghter processing of lamb field, more particularly to a kind of manufacture method of cold fresh meat volume.
Background technology
Fine and tender taste of the Carnis caprae seu ovis compared with Carnis Sus domestica, the fat, cholesterol level compared with Carnis Sus domestica and beef are few.Carnis caprae seu ovis can
Imperial wind and cold, can mend body again, to general cough due to wind and cold, chronic tracheitiss, deficiency and coldness asthma, deficiency of the kidney sexual impotence,
Abdominal part cold type of pain, body void are cold, soreness of the waist and knees, emaciation and sallow complexion, deficiency of both QI and blood, after being ill or body void in puerperal is lost
There are treatment and tonification effect Deng all empty shapes, being most appropriate to winter eats, therefore is referred to as winter tonic, deep
It is popular to people.
Beef contains rich in protein, and aminoacid ratio of components Carnis Sus domestica is needed closer to human body, can improve body
Resistances against diseases, lose blood and the aspect such as repair tissue in supplement to the people of growth promoter and Post operation, aftercare
It is particularly suitable.Severe winter eats beef, has warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks：Beef has benefit
Middle QI invigorating, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst.Suitable for sinking of QI of middle-JIAO,
The people of body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face eats.
Mutton roll is the conventional dispensing of chafing dish restaurant.Entrance is smooth, fertilizer and it is oiliness, be the essential food materials of a persons sponging on an aristocrat
One of.But existing method：The meat for cutting off is wound in a roll freezing directly to eat, so original method is cut
The sliced meat for getting off easily scatter shapeless during mutton cooked in a chafing pot, and outward appearance is uneven unsightly, fertilizer
The shortcomings of thin ratio disunity, skewness.
The content of the invention
It is an object of the invention to provide a kind of manufacture method of cold fresh meat volume, so as to solve to deposit in prior art
Foregoing problems.
To achieve these goals, the manufacture method of cold fresh meat volume of the present invention, the method is according to following steps
It is rapid to realize：
S1, pretreatment of raw material
The cold fresh acid discharge meat chosen is divided into into the cube meat that size is 8～12cm × 8～12cm；Cube meat is gone
Blood stains, go that excrement is dirty, go lymph, the correcting process removed broken bone, go tendon；
S2, Tenderization
Revised cube meat is put in tumbler to carry out, after low temperature tumbling 4min～8min, completing tenderization；
S3, fill
Meat after tenderization is put into into sausage filler, after fill, quick-freezing, quick-freezing roulade is obtained.
Preferably, the control condition in the process temperature for making cold fresh meat volume is：Temperature is less than or equal to 12 DEG C.
Preferably, in step S1, the cold fresh acid discharge pork pies include cold fresh acid discharge Carnis caprae seu ovis, cold fresh acid discharge beef and
Cold fresh acid discharge Carnis Sus domestica.
Preferably, in step S1, in the cold fresh acid discharge meat, the ratio of weight and number of lean meat and fat meat is (85～90)：
10。
Preferably, in step S2, the condition of the low temperature tumbling is concrete：0-10℃.
Preferably, in step S2, revised cube meat and binding agent are put in tumbler together carries out low temperature
Tumbling, wherein, it is 0.5%-1% that described adhesive accounts for the percentage by weight of the revised cube meat.
It is highly preferred that described adhesive is glutamine transaminage.
Preferably, in step S3, from the transparent casing of a diameter of 80mm or 150mm, carry out fill.
Preferably, also there are following steps after step s 3：S4, cutting remove the intestinal outside quick-freezing roulade
Clothing, cutting obtain presetting the quick-freezing roulade of fixed weight, the quick-freezing roulade of every section of fixed weight are entered
Row pyrocondensation pastes Product labelling and dynamic ticket after processing；Pyrocondensation process is carried out from thermoplastic film.
The invention has the beneficial effects as follows：
Roulade two that preparation method of the present invention is prepared is flat, and meat is tight；Girth of a garment collocation is uniform,
Flakes；Because binding agent and tumbling temperature, the control of tumbling time are added in tumbling procedure, meat is made
Between bonding it is preferable, be difficult to scatter after negative catalysis；It is difficult to air-dry.
Description of the drawings
Fig. 1 is the schematic flow sheet of the manufacture method of cold fresh meat volume.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, it is below in conjunction with accompanying drawing, right
The present invention is further elaborated.It should be appreciated that specific embodiment described herein only to
The present invention is explained, is not intended to limit the present invention.
Embodiment 1
With reference to Fig. 1, the manufacture method of cold fresh meat volume described in the present embodiment, the method are realized as steps described below：
The cold fresh acid discharge meat chosen is divided into the cube meat that size is 10cm × 10cm by S1, pretreatment of raw material；
Cube meat is carried out blood stains, goes excrement dirt, goes lymph, the correcting process removed broken bone, go tendon；
S2, Tenderization, revised cube meat is put in tumbler to be carried out after low temperature knead-salting 5min,
Complete tenderization；
Meat after tenderization is put into sausage filler by S3, fill, after fill, quick-freezing, obtains quick-freezing roulade.
Explanation is explained in more detail：
(1) in step S1, the cold fresh acid discharge pork pies of selection include cold fresh acid discharge Carnis caprae seu ovis, cold fresh acid discharge beef and
Cold fresh acid discharge Carnis Sus domestica.Cold fresh acid discharge meat, sense organ are qualified, and physicochemical and microbial index meets edible specification requirement,
Grant into raw material freezer preserve, it is stand-by, wherein, raw material freezer：Quick-freezing room (- 30 DEG C), freezer (- 18 DEG C),
Refrigerator (0-4 DEG C).Workshop draws corresponding raw material with outbound list according to the production schedule.
In step S1, in the cold fresh acid discharge meat, the ratio of weight and number of lean meat and fat meat is 85：10.
(2) control condition in the process temperature for making cold fresh meat volume is：Temperature is less than or equal to 12 DEG C.Plus
Thoroughly cleaning boiling hot sterilization is poured boiling water on before and after container, instrument, operating board, equipment use used by work, often
All categories concentrate soaking disinfection with 100ppm disinfectant solution.
(3), in step S2, the temperature of the low temperature tumbling is 5 DEG C.
In step S2, revised cube meat and binding agent are put in tumbler together carries out low temperature tumbling, its
In, it is 0.5% that described adhesive accounts for the percentage by weight of the revised cube meat.
(4), in step S3, from the transparent casing of a diameter of 80mm, carry out fill.
(5) also there are following steps after step s 3：S4, cutting remove the casing outside quick-freezing roulade,
Cutting, obtains presetting the quick-freezing roulade of fixed weight, the quick-freezing roulade of every section of fixed weight is carried out heat
Contracting pastes Product labelling and dynamic ticket after processing；Pyrocondensation process is carried out from thermoplastic film.
(6) title according to product, specification requirement are accurately cased, 500 grams of Carnis caprae seu ovis packages
Volume 48/case, 2500 grams of Carnis caprae seu ovis packages volume 10/case, tape seal after vanning.It is required that packing cratess facial tissue is moistureproof
Performance is high, and quality inspection after arrival checks humidity resistance according to GB.Quality inspection is responsible for inspecting finished product net content and dress by random samples
Whether the net content domain of walker after case is in specified interval, and whether Product labelling and dynamic probatio inspectionem pecuoarem leak patch.
Complete the finished product warehouse-in storage cased：Storage vault temperature is required at -18 DEG C, product requirement is liftoff from wall, code
Height of embankment degree is no more than 8 layers.
Embodiment 2
The manufacture method of cold fresh meat volume described in the present embodiment, the method are realized as steps described below：
The cold fresh acid discharge meat chosen is divided into the cube meat that size is 8cm × 8cm by S1, pretreatment of raw material；Will
Cube meat carries out blood stains, goes excrement dirt, goes lymph, the correcting process removed broken bone, go tendon；
S2, Tenderization, revised cube meat is put in tumbler to be carried out after low temperature knead-salting 4min,
Complete tenderization；
Meat after tenderization is put into sausage filler by S3, fill, after fill, quick-freezing, obtains quick-freezing roulade.
In the present embodiment, in the control condition of the process temperature for making cold fresh meat volume it is：10 DEG C of temperature.It is described
Cold fresh acid discharge meat is cold fresh acid discharge Carnis caprae seu ovis, and in the cold fresh acid discharge meat, the ratio of weight and number of lean meat and fat meat is 90：
10.The condition of the low temperature tumbling is concrete：5℃.In step S2, by revised cube meat and binding agent one
Rise to be put in tumbler and carry out low temperature tumbling, wherein, described adhesive accounts for the weight of the revised cube meat
Percentage ratio is 1%.Described adhesive is glutamine transaminage.In step S3, from a diameter of 150mm
Transparent casing, carry out fill.Also there are following steps after step s 3：S4, cutting remove quick-freezing
Casing outside roulade, cutting obtain presetting the quick-freezing roulade of fixed weight, by every section of fixed weight
Quick-freezing roulade pastes Product labelling and dynamic ticket after carrying out pyrocondensation process；Pyrocondensation process is carried out from thermoplastic film.
By using above-mentioned technical proposal disclosed by the invention, having obtained following beneficial effect：Present invention system
Roulade two that Preparation Method is prepared is flat, and meat is tight；Girth of a garment collocation is uniform, flakes；Because
Binding agent and tumbling temperature, the control of tumbling time are added in tumbling procedure, make to bond between meat preferably,
It is difficult to scatter after negative catalysis；It is difficult to air-dry.
The above is only the preferred embodiment of the present invention, it is noted that common for the art
For technical staff, under the premise without departing from the principles of the invention, some improvements and modifications can also be made,
These improvements and modifications should also regard protection scope of the present invention.
Claims (9)
1. the manufacture method that a kind of cold fresh meat is rolled up, it is characterised in that the method is realized as steps described below：
S1, pretreatment of raw material
The cold fresh acid discharge meat chosen is divided into into the cube meat that size is 8～12cm × 8～12cm；Cube meat is gone
Blood stains, go that excrement is dirty, go lymph, the correcting process removed broken bone, go tendon；
S2, Tenderization
Revised cube meat is put in tumbler to carry out, after low temperature tumbling 4min～8min, completing tenderization；
S3, fill
Meat after tenderization is put into into sausage filler, after fill, quick-freezing, quick-freezing roulade is obtained.
2. manufacture method according to claim 1, it is characterised in that in the process temperature for making cold fresh meat volume
The control condition of degree is：Temperature is less than or equal to 12 DEG C.
3. manufacture method according to claim 1, it is characterised in that in step S1, the cold fresh acid discharge
Pork pies include cold fresh acid discharge Carnis caprae seu ovis, cold fresh acid discharge beef and cold fresh acid discharge Carnis Sus domestica.
4. manufacture method according to claim 1, it is characterised in that in step S1, the cold fresh acid discharge
In meat, the ratio of weight and number of lean meat and fat meat is (85～90)：10.
5. manufacture method according to claim 1, it is characterised in that in step S2, the low temperature tumbling
Condition it is concrete：0℃-10℃.
6. manufacture method according to claim 1, it is characterised in that in step S2, by revised meat
Block and binding agent are put in tumbler together carries out low temperature tumbling, wherein, after described adhesive accounts for the amendment
Cube meat percentage by weight be 0.5%-1%.
7. manufacture method according to claim 6, it is characterised in that described adhesive is that glutamine turns
Ammonia enzyme.
8. manufacture method according to claim 1, it is characterised in that in step S3, from a diameter of
The transparent casing of 80mm or 150mm, carries out fill.
9. manufacture method according to claim 1, it is characterised in that also exist after step s 3 following
Step：
S4, cutting remove the casing outside quick-freezing roulade, and cutting obtains presetting the quick-freezing of fixed weight
Roulade, the quick-freezing roulade of every section of fixed weight is carried out Product labelling and dynamic ticket are pasted after pyrocondensation process；From
Thermoplastic film carries out pyrocondensation process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510651239.XA CN106562222A (en) | 2015-10-10 | 2015-10-10 | Making method of chilled meat roll |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510651239.XA CN106562222A (en) | 2015-10-10 | 2015-10-10 | Making method of chilled meat roll |
Publications (1)
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| CN106562222A true CN106562222A (en) | 2017-04-19 |
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| CN201510651239.XA Pending CN106562222A (en) | 2015-10-10 | 2015-10-10 | Making method of chilled meat roll |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108454938A (en) * | 2018-02-05 | 2018-08-28 | 张海儒 | A kind of Antiforge packaging method of mutton roll |
| CN108514080A (en) * | 2018-03-12 | 2018-09-11 | 东阿阿胶股份有限公司 | A kind of donkey meat volume and preparation method thereof |
| CN108634225A (en) * | 2018-05-16 | 2018-10-12 | 内蒙古小肥羊食品有限公司 | Ice boils raw material mutton of mutton and preparation method thereof |
| CN115226857A (en) * | 2022-08-08 | 2022-10-25 | 上海豪守(河南)食品有限公司 | Preparation method of crisp bone fat sheep board product |
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| CN101438834A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for improving meat quality |
| CN101889691A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Production method of opsonized mutton |
| CN102715524A (en) * | 2012-07-04 | 2012-10-10 | 云南农业大学 | Processing method of beef food in hot pot |
| CN103141860A (en) * | 2012-10-31 | 2013-06-12 | 河南省淇县永达食业有限公司 | Black-bone chicken roll and preparation method thereof |
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2015
- 2015-10-10 CN CN201510651239.XA patent/CN106562222A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438834A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for improving meat quality |
| CN101889691A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Production method of opsonized mutton |
| CN102715524A (en) * | 2012-07-04 | 2012-10-10 | 云南农业大学 | Processing method of beef food in hot pot |
| CN103141860A (en) * | 2012-10-31 | 2013-06-12 | 河南省淇县永达食业有限公司 | Black-bone chicken roll and preparation method thereof |
Non-Patent Citations (1)
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| 陈明华等: "《牛羊产品加工技术》", 31 October 2005 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108454938A (en) * | 2018-02-05 | 2018-08-28 | 张海儒 | A kind of Antiforge packaging method of mutton roll |
| CN108514080A (en) * | 2018-03-12 | 2018-09-11 | 东阿阿胶股份有限公司 | A kind of donkey meat volume and preparation method thereof |
| CN108634225A (en) * | 2018-05-16 | 2018-10-12 | 内蒙古小肥羊食品有限公司 | Ice boils raw material mutton of mutton and preparation method thereof |
| CN115226857A (en) * | 2022-08-08 | 2022-10-25 | 上海豪守(河南)食品有限公司 | Preparation method of crisp bone fat sheep board product |
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Application publication date: 20170419 |
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