CN106942619A - A kind of air-dried meat products and its processing method - Google Patents
A kind of air-dried meat products and its processing method Download PDFInfo
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- CN106942619A CN106942619A CN201710170143.0A CN201710170143A CN106942619A CN 106942619 A CN106942619 A CN 106942619A CN 201710170143 A CN201710170143 A CN 201710170143A CN 106942619 A CN106942619 A CN 106942619A
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- air
- dried
- meat products
- livestock
- processing method
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 27
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 17
- 235000021279 black bean Nutrition 0.000 claims abstract description 17
- 235000015067 sauces Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 235000021110 pickles Nutrition 0.000 claims abstract description 10
- 230000001580 bacterial effect Effects 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000008187 granular material Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims abstract description 3
- 235000020997 lean meat Nutrition 0.000 claims description 19
- 238000007605 air drying Methods 0.000 claims description 17
- 244000144972 livestock Species 0.000 claims description 17
- 244000144977 poultry Species 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000010583 slow cooling Methods 0.000 claims description 8
- 235000020097 white wine Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 4
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 2
- 244000063299 Bacillus subtilis Species 0.000 abstract description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 abstract description 2
- 241000191938 Micrococcus luteus Species 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000020995 raw meat Nutrition 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 description 10
- 235000013594 poultry meat Nutrition 0.000 description 9
- 235000019503 curry powder Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002803 maceration Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of air-dried meat products and its processing method, this method includes original, the preparation of auxiliary material, the making of black bean sauce, pickle and extension dries in the air, air-dry and integer packs each step, the present invention is by the way that the bacterial fermented douchi fermentation sort of quyi is inoculated in soya bean, make the fermented soya bean bacillus contained in the fermented soya bean fermentation sort of quyi, bacillus subtilis, lactic acid bacteria and micrococcus luteus are in soya bean after Zengjing Granule, preserved materials are re-used as to mix with raw meat, the beneficial microbe in preserved materials is fully fermented in meat after air-dried technique by pickled fermented and batch-type hoisting temperature pattern and process a kind of meat products with the distinctive ferment local-flavor of slow air-dried fermented product.The inventive method makes it possible that scale, standardization, safe production air-dry meat products.
Description
Technical field
The present invention relates to a kind of meat products and its processing method, more particularly to a kind of air-dried meat products and its processing side
Method.
Background technology
Air-dried meat products has mouthfeel unique, keeps poultry meat natural flavour mountaineous, and processing and accumulating are convenient, nutritious etc. excellent
Point.The conventional fabrication method for air-drying meat products is, in temperature relatively low season, immediately to cut off lean meat after livestock raised for meat is slaughtered, cut
For strip, hang on outdoor natural air drying and be made.The problem of conventional fabrication method is present be：It can only be added in low temperature season
Work, it is impossible to long-term scale processing, and there is the hidden danger such as unfavorable microorganism and nuisance pollution in process；If using
Higher temperatures toast drying, then due to the missing of natural air drying course of fermentation, cause the complete missing of the effects such as microorganism, make product
Distinctive local flavor, texture and mouthfeel are greatly reduced.
For this reason, it is necessary to which large-scale standardized production can be formed by providing one kind, and process time is short, processing cost is low, institute
The processing method that the air-dried meat products of production has the air-dried meat products of the air-dried meat products peculiar taste of tradition again.
The content of the invention
It is an object of the invention to provide it is a kind of can be formed scale, the air-dried meat products of standardized production processing side
Method, the air-dried meat products of this method production has the distinctive ferment local-flavor that natural air drying meat products has
The processing method for the air-dried meat products that the present invention is provided comprises the following steps：
(1) the former, preparation of auxiliary material：Strip is cut to after taking livestock and poultry lean meat, refrigeration, takes white sugar and spices powder standby；
(2) making of black bean sauce：Soya bean is taken, is cooked after being soaked with warm water, inoculation bacterial fermented douchi fermentation after cooling is pulled out
The sort of quyi, Zengjing Granule be put into after strong fragrance salt, white wine and cold boiling water to having, and altar sealing is entered after stirring and continues to ferment extremely
Few 3 months, black bean sauce is made in then fine grinding；
(3) pickle and extension dries in the air：Livestock and poultry lean meat bar is put into mixer and is slowly stirred with black bean sauce, white sugar and spices powder,
It is sufficiently mixed, then stands and pickles, extension at well-ventilated is placed in after fully pickling and is dried in the air；
(4) air-dry：The livestock and poultry lean meat bar hung after drying in the air is placed between cold air drying, livestock and poultry are made using batch-type hoisting temperature pattern
Lean meat bar cold air drying is to livestock and poultry lean meat bar moisture content 30~32%；
(5) integer is packed：Livestock and poultry lean meat bar after air-drying extension disposed within is dried in the air, appropriately sized rear vacuum packet is then cut to
Dress.
Further, the temperature that livestock and poultry lean meat is refrigerated in step (1) is 2~4 DEG C, and the time of refrigeration is 12~16 hours.
Further, soya bean is soaked with 40~50 DEG C of warm water in step (2), and the steaming time of the soya bean after immersion is 2
~2.5 hours.
Further, the inoculum concentration of the bacterial fermented douchi fermentation sort of quyi is 2.0~2.5g/kg in step (2), Zengjing Granule
Time is 15~21 days, and the addition of the salt, white wine and cold boiling water is calculated as salt 16~18%, white wine 1 by soya bean weight
~1.5% and cold boiling water 4~5%；
Further, per kilogram livestock and poultry lean meat bar is put into 30~35 grams of black bean sauce, 3~5 grams of white sugar and mixing in step (3)
4~5 grams of spices powder.
Further, it is 6~8 hours that the time pickled is stood in step (3), and extension dried in the air the time for 10~12 hours.
Further, batch-type hoisting temperature pattern is described in step (4)：Temperature is kept for 7 DEG C to continue 1 small when starting to dry
When, then slow heating 1 hour to 25 DEG C, 0.4~0.5m/s of wind speed；Then slow cooling 1 hour to 10 DEG C, wind speed 0.6~
0.8m/s；Slow heating 1 hour to 25 DEG C again, 0.4~0.5m/s of wind speed, then slow cooling 1 hour to 10 DEG C, wind speed again
0.6~0.8m/s, so circulation 12~16 hours to 30~32% moisture.
Present invention also offers a kind of air-dried meat products as made from the above method.
The present invention makes the fermented soya bean contained in the fermented soya bean fermentation sort of quyi by the way that the bacterial fermented douchi fermentation sort of quyi is inoculated in soya bean
Bacillus, bacillus subtilis, lactic acid bacteria and micrococcus luteus after Zengjing Granule, are re-used as preserved materials and mixed with raw meat in soya bean
Close, the beneficial microbe in preserved materials is fully fermented in meat and is processed a kind of tool after pickled fermented and air-dried technique
There is the meat products of the distinctive ferment local-flavor of slow air-dried fermented product.The batch-type hoisting temperature pattern that the present invention is used when air-drying can
The moisture at cutlet center is set to slowly enter surface, cutlet overall even is dried, it is to avoid the cold air drying of single temperature may be made
Into meat surface parch the problem of meat center moisture is higher, make product be easier to preservation.The inventive method can make scale, standard
Change, safe production air-dries meat products and is possibly realized.
Embodiment
The curried taste jerked beef of embodiment 1
(1) the former, preparation of auxiliary material：Beef is taken, picks a bone and takes lean meat after splitting, the refrigerating chamber placement 16 for being placed in 2 DEG C is small
When, diameter 3cm strip is cut to after taking-up；Take white sugar and curry powder standby；
(2) making of black bean sauce：Soya bean is taken, after 45 DEG C of warm water maceration, extremely curing in 2.5 hours is steamed and (steams process
In stir 1 time up and down), pull the inoculation bacterial fermented douchi fermentation sort of quyi after cooling out, inoculum concentration is the 2.0g/kg (inoculations per 1kg soya beans
Bacterial fermented douchi fermentation sort of quyi 2.0g), the soya bean after inoculation is placed in capping in bamboo sieve and is put in Zengjing Granule 21 days on shelf, extremely
When having a strong fragrance generation can undercarriage, add the salt for accounting for soya bean weight 18% after undercarriage, 1% white wine and 4% cold are opened
Water, enters altar sealing and continues to ferment 3 months, black bean sauce is made in fine grinding after taking-up after stirring；
(3) pickle and extension dries in the air：5 grams of 35 grams of black bean sauce, 5 grams of white sugar and curry powder, which are added, by per kilogram beef bar takes beef
Bar, black bean sauce, white sugar and curry powder, put it into mixer and are slowly stirred, and are sufficiently mixed it, then stand that to pickle 8 small
When, beef bar after pickling wire rope handling one by one hangs on shelf, is subsequently placed in extension at well-ventilated and dries in the air 12 hours；
(4) air-dry：The beef bar hung after drying in the air is placed between cold air drying, beef bar is existed using batch-type hoisting temperature pattern
Dried under cold wind, the relative humidity between cold air drying is 55~60%；The batch-type hoisting temperature pattern is：Temperature when starting to dry
Degree is kept for 7 DEG C and continues 1 hour, then slow heating 1 hour to 25 DEG C, wind speed 0.5m/s；Then slow cooling 1 hour to 10
DEG C, wind speed 0.8m/s；Slow heating 1 hour to 25 DEG C again, wind speed 0.5m/s, then slow cooling 1 hour to 10 DEG C, wind speed again
0.8m/s, it is 30~32% so to circulate 15~16 hours water content to beef bar；
(5) integer is packed：Beef bar after air-drying extension disposed within is dried in the air 30 hours, vacuum packet after billet is then cut to
Dress, each small one packaging bag of cutlet, people can eat the food after for obtained curried taste jerked beef.
The spiced of embodiment 2 air-dries turkey
(1) the former, preparation of auxiliary material：Turkey is butchered, split after remove lean meat, the refrigerating chamber for being placed in 4 DEG C places 12 small
When, diameter 2.5cm strip is cut to after taking-up；Take white sugar and five-spice powder standby；
(2) making of black bean sauce：Soya bean is taken, after 50 DEG C of warm water maceration, extremely curing in 2 hours is steamed (during steaming
Stir up and down 1 time), pull the inoculation bacterial fermented douchi fermentation sort of quyi after cooling out, inoculum concentration is 2.5g/kg (thin per the inoculation of 1kg soya beans
Bacterial type fermented soya bean ferment sort of quyi 2.5g), the soya bean after inoculation is placed in capping in bamboo sieve and is put in Zengjing Granule 15 days on shelf, to having
Strong fragrance when producing can undercarriage, the salt for accounting for soya bean weight 16% is added after undercarriage, 1.5% white wine and 5% cold are opened
Water, enters altar sealing and continues to ferment 3.5 months, black bean sauce is made in then fine grinding after stirring；
(3) pickle and extension dries in the air：30 grams of black bean sauce, 4 grams of chickens of getting fire of 3 grams of white sugar and five-spice powder are put into by per kilogram turkey bar
Bar, black bean sauce, white sugar and five-spice powder, put it into mixer and are slowly stirred, and are sufficiently mixed it, then stand that to pickle 6 small
When, turkey bar after pickling wire rope handling one by one hangs on shelf, is subsequently placed in extension at well-ventilated and dries in the air 10 hours；
(4) air-dry：The turkey bar hung after drying in the air is placed between cold air drying, turkey bar is existed using batch-type hoisting temperature pattern
Dried under cold wind, the relative humidity between cold air drying is 55~60%；The batch-type hoisting temperature pattern is：Temperature when starting to dry
Degree is kept for 7 DEG C and continues 1 hour, then slow heating 1 hour to 25 DEG C, wind speed 0.4m/s；Then slow cooling 1 hour to 10
DEG C, wind speed 0.6m/s；Slow heating 1 hour to 25 DEG C again, wind speed 0.4m/s, then slow cooling 1 hour to 10 DEG C, wind speed again
0.6m/s, it is 30~32% so to circulate 12~13 hours water content to turkey bar；
(5) integer is packed：Turkey bar after air-drying extension disposed within is dried in the air 24 hours, vacuum packet after billet is then cut to
Dress, each small one packaging bag of cutlet, obtained spiced air-dries turkey, and people can eat the food after.
Claims (8)
1. a kind of processing method of air-dried meat products, it is characterised in that comprise the following steps：
(1) the former, preparation of auxiliary material：Strip is cut to after taking livestock and poultry lean meat, refrigeration, takes white sugar and spices powder standby；
(2) making of black bean sauce：Soya bean is taken, is cooked after being soaked with warm water, the inoculation bacterial fermented douchi fermentation sort of quyi after cooling is pulled out,
Zengjing Granule be put into after strong fragrance salt, white wine and cold boiling water to having, and altar sealing is entered after stirring and continues at least three of fermenting
Month, black bean sauce is made in then fine grinding；
(3) pickle and extension dries in the air：Livestock and poultry lean meat bar is put into mixer and is slowly stirred with black bean sauce, white sugar and spices powder, makes it
It is sufficiently mixed, then stands and pickle, extension at well-ventilated is placed in after fully pickling and is dried in the air；
(4) air-dry：The livestock and poultry lean meat bar hung after drying in the air is placed between cold air drying, livestock and poultry lean meat is made using batch-type hoisting temperature pattern
Bar drying is to livestock and poultry lean meat bar moisture content 30~32%；
(5) integer is packed：Livestock and poultry lean meat bar after air-drying extension disposed within is dried in the air, appropriately sized rear vacuum packaging is then cut to.
2. the processing method of air-dried meat products according to claim 1, it is characterised in that：Livestock and poultry lean meat is cold in step (1)
The temperature of Tibetan is 2~4 DEG C, and the time of refrigeration is 12~16 hours.
3. the processing method of air-dried meat products according to claim 1, it is characterised in that：In step (2) soya bean with 40~
50 DEG C of warm water immersion, the steaming time of the soya bean after immersion is 2~2.5 hours.
4. the processing method of the air-dried meat products according to claim 1 or 3, it is characterised in that：Bacteria type beans in step (2)
The inoculum concentration of the fermented soya beans, salted or other wise fermentation sort of quyi is 2.0~2.5g/kg, and time of Zengjing Granule is 15~21 days, the salt, white wine and cold is opened
The addition of water is calculated as salt 16~18%, white wine 1~1.5% and cold boiling water 4~5% by soya bean weight.
5. the processing method of air-dried meat products according to claim 1, it is characterised in that：Per kilogram livestock and poultry in step (3)
Lean meat bar is put into 4~5 grams of 30~35 grams of black bean sauce, 3~5 grams of white sugar and potpourri powder.
6. the processing method of meat products is air-dried according to claim 1 or 5, it is characterised in that：Stand and pickle in step (3)
Time be 6~8 hours, extension dried in the air the time for 10~12 hours.
7. the processing method of air-dried meat products according to claim 1, it is characterised in that：Batch (-type) described in step (4)
Heating and cooling pattern is：7 DEG C of temperature holding continues 1 hour when starting to dry, then slow heating 1 hour to 25 DEG C, and wind speed 0.4~
0.5m/s；Then slow cooling 1 hour to 10 DEG C, 0.6~0.8m/s of wind speed；Slow heating 1 hour to 25 DEG C, wind speed 0.4 again
~0.5m/s, then slow cooling 1 hour to 10 DEG C again, 0.6~0.8m/s of wind speed, so circulate 12~16 hours to 30~
32% moisture.
8. one kind air-dries meat products as made from the method for any one in claim 1~7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710170143.0A CN106942619B (en) | 2017-03-21 | 2017-03-21 | Air-dried meat product and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710170143.0A CN106942619B (en) | 2017-03-21 | 2017-03-21 | Air-dried meat product and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106942619A true CN106942619A (en) | 2017-07-14 |
| CN106942619B CN106942619B (en) | 2020-12-04 |
Family
ID=59473674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710170143.0A Active CN106942619B (en) | 2017-03-21 | 2017-03-21 | Air-dried meat product and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106942619B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393367A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of shallow sausage and its processing method of fermenting |
| CN110101022A (en) * | 2019-04-24 | 2019-08-09 | 成都大学 | A kind of river taste sauced meat and its processing method |
| CN110623214A (en) * | 2019-09-19 | 2019-12-31 | 南京欧旺食品科技有限公司 | Processing method of air-dried meat product |
| CN111296773A (en) * | 2020-04-14 | 2020-06-19 | 云南宣威火腿集团有限责任公司 | Method for pickling low-salt ham at simulated constant temperature |
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| DE2756959A1 (en) * | 1977-12-21 | 1979-11-08 | Seibold Sen Alfons | Dehydrated air-dried meat mfr. - on trolley by multistage pressing and drying operations |
| CN104286882A (en) * | 2014-09-05 | 2015-01-21 | 佛山市新战略知识产权文化有限公司 | Making technology of fermented meat product |
| CN104382071A (en) * | 2014-07-30 | 2015-03-04 | 南宁新食记食品有限公司 | Processing technology for fresh fragrant salted duck |
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2017
- 2017-03-21 CN CN201710170143.0A patent/CN106942619B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2756959A1 (en) * | 1977-12-21 | 1979-11-08 | Seibold Sen Alfons | Dehydrated air-dried meat mfr. - on trolley by multistage pressing and drying operations |
| CN104382071A (en) * | 2014-07-30 | 2015-03-04 | 南宁新食记食品有限公司 | Processing technology for fresh fragrant salted duck |
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| 付有利: "《现代豆制品加工》", 31 October 2011, 科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393367A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of shallow sausage and its processing method of fermenting |
| CN110101022A (en) * | 2019-04-24 | 2019-08-09 | 成都大学 | A kind of river taste sauced meat and its processing method |
| CN110623214A (en) * | 2019-09-19 | 2019-12-31 | 南京欧旺食品科技有限公司 | Processing method of air-dried meat product |
| CN111296773A (en) * | 2020-04-14 | 2020-06-19 | 云南宣威火腿集团有限责任公司 | Method for pickling low-salt ham at simulated constant temperature |
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|---|---|
| CN106942619B (en) | 2020-12-04 |
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