CN106973978A - A kind of method that ultrasonic assistant pickles fresh meat - Google Patents
A kind of method that ultrasonic assistant pickles fresh meat Download PDFInfo
- Publication number
- CN106973978A CN106973978A CN201610035650.9A CN201610035650A CN106973978A CN 106973978 A CN106973978 A CN 106973978A CN 201610035650 A CN201610035650 A CN 201610035650A CN 106973978 A CN106973978 A CN 106973978A
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- China
- Prior art keywords
- meat
- ultrasonic
- pickling liquid
- ultrasonic assistant
- fresh meat
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Classifications
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- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
-
- 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
- A23B4/24—Inorganic compounds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of method that ultrasonic assistant pickles fresh meat.There is provided a kind of shortening salting period, reduce the method that the ultrasonic assistant of microorganism pollution risk pickles fresh meat.Comprise the following steps：1) green meat, is cleaned up into surface watery blood, fat, manadesma is removed；2) it is, 1 by meat, liquor ratio：20~1：In 10 ratio immersion pickling liquid；3), ultrasonic probe is submerged in pickling liquid at from 1~3cm of meat surface, some time is handled under ultrasonic power.Ultrasonic assistant is pickled can change the efficiency of transmission of salinity by cavitation effect, promote the infiltration and diffusion of material, shorten salting period, balance is pickled simultaneously because can quickly be obtained under relatively low salt concentration conditions, be adapted to industrial production.
Description
Technical field
Field is pickled the present invention relates to meat, and in particular to a kind of method that ultrasonic assistant pickles fresh meat.
Background technology
Meat products pickle be CARCASS QUALITY an important step, current meat is pickled to be changed into from past simple antiseptic preservation
To improve local flavor and color, the manufacturing process of meat is improved.But not only time-consuming for conventional dead curing process, and easily produce
The phenomenons such as raw microorganism pollution, it is difficult to adapt to the requirement of modernization industry production.
The content of the invention
The present invention salts down for problem above there is provided the ultrasonic assistant of a kind of shortening salting period, reduction microorganism pollution risk
The method of fresh meat processed.
The technical scheme is that：Comprise the following steps：
1) green meat, is cleaned up into surface watery blood, fat, manadesma is removed；
2) it is, 1 by meat, liquor ratio：20~1：In 10 ratio immersion pickling liquid；
3), ultrasonic probe is submerged in pickling liquid at from 1~3cm of meat surface, some time is handled under ultrasonic power.
The sodium chloride concentration of the pickling liquid is 6 ± 2%, and 50 ± 2mg/L natrium nitrosums, 15 ± 1g/L sucrose are also included in pickling liquid
With 4 ± 0.5g/L composite phosphates.
The ultrasonic power is 150~300W, and processing time is 30~120min.
The beneficial effects of the invention are as follows：Ultrasonic assistant is pickled can change the efficiency of transmission of salinity by cavitation effect, promote material
Infiltration and diffusion, shorten salting period, balance pickled simultaneously because can quickly be obtained under relatively low salt concentration conditions, suitable work
Industry is produced.
Embodiment
The method that a kind of ultrasonic assistant of the present invention pickles fresh meat, comprises the following steps：
1) green meat, is cleaned up into surface watery blood, fat, manadesma is removed；
2) it is, 1 by meat, liquor ratio：20~1：In 10 ratio immersion pickling liquid；
3), ultrasonic probe is submerged in pickling liquid at from 1~3cm of meat surface, some time is handled under ultrasonic power.
The sodium chloride concentration of the pickling liquid is 6 ± 2%, and 50 ± 2mg/L natrium nitrosums, 15 ± 1g/L sucrose are also included in pickling liquid
With 4 ± 0.5g/L composite phosphates.
The ultrasonic power is 150~300W, and processing time is 30~120min.
The present invention is illustrated with reference to embodiment.
Ultrasound Instrument is used in following examples for VCX 750,20kHz, Sonics, USA.
Embodiment one beef is pickled
1) pickling liquid of the concentration containing 6%NaCl, is prepared, other compositions include 50mg/L natrium nitrosums, 15g/L sucrose, 4g/L
Composite phosphate, the pickling liquid prepared is standby in 10 DEG C of refrigerations.Ox back eye muscle position is taken, surface watery blood is cleaned, goes grease removal
Fat and manadesma, the cube meat for being cut into 5 × 5 × 1cm (length × width x thickness) size are stand-by；
2), by the beef handled well and pickling liquid by 1：15 (v/w) ratios are mixed, and are placed in 500mL glass beakers, together
When beaker be placed in ice-water bath prevent in ultrasonication temperature to raise, ultrasonic probe is submerged into pickling liquid from meat surface
At 2cm, ultrasonic power is set as 200W, and control pickling liquid temperature is taken out, in going at 10 DEG C or so after processing 30min
10s or so is rinsed in ionized water, blotting paper dries surface moisture, according to《The survey of sodium chloride in GB/T 12457-2008 food
It is fixed》In NaCl contents in titration measuring beef indirectly.According to same sample treatment and assay method to ultrasonication 60,
NaCl contents are measured (measurement result is as shown in table 1) in 90 and 120min meat samples；
3), according to《The measure of sodium chloride in GB/T 12457-2008 food》In indirectly in titration measuring beef NaCl just
Beginning content and the static NaCl contents pickled after 48h at 10 DEG C (result is as shown in table 1).
Embodiment two pork is pickled
1) pickling liquid of the concentration containing 4%NaCl, is prepared, other compositions include 48mg/L natrium nitrosums, 14g/L sucrose, 3.5g/L
Composite phosphate, the pickling liquid prepared is standby in 10 DEG C of refrigerations.Pork cleans surface watery blood, removes fat and manadesma, is cut into 5
The cube meat of × 5 × 1cm (length × width x thickness) size is stand-by.
2), ultrasonic assistant pickles processing：By the meat sample handled well and pickling liquid by 1：10 (v/w) ratios are mixed, and are placed in
In 500mL glass beakers, while beaker, which is placed in ice-water bath, prevents that temperature is raised in ultrasonication, by ultrasonic probe
Submerge pickling liquid from meat surface 1cm at, set ultrasonic power as 300W, control pickling liquid temperature at 10 DEG C or so, processing
Taken out after 30min, 10s or so is rinsed in deionized water, blotting paper dries surface moisture, according to《GB/T 12457-2008 are eaten
The measure of sodium chloride in product》In NaCl contents in titration measuring pork indirectly.According to same sample treatment and assay method pair
NaCl contents are measured (measurement result is as shown in table 1) in ultrasonication 60,90 and 120min meat samples.
3), according to《The measure of sodium chloride in GB/T 12457-2008 food》In indirectly in titration measuring pork NaCl just
Beginning content and the static NaCl contents pickled after 48h at 10 DEG C (result is as shown in table 1).
Embodiment three goose is pickled
1) pickling liquid of the concentration containing 8%NaCl, is prepared, other compositions include 52mg/L natrium nitrosums, 16g/L sucrose, 4.5g/L
Composite phosphate, the pickling liquid prepared is standby in 10 DEG C of refrigerations.Goose cleans surface watery blood, removes fat and manadesma, is cut into 5
The cube meat of × 5 × 1cm (length × width x thickness) size is stand-by.
2), ultrasonic assistant pickles processing：By the meat sample handled well and pickling liquid by 1：20 (v/w) ratios are mixed, and are placed in
In 500mL glass beakers, while beaker, which is placed in ice-water bath, prevents that temperature is raised in ultrasonication, by ultrasonic probe
Submerge pickling liquid from meat surface 3cm at, set ultrasonic power as 150W, control pickling liquid temperature at 10 DEG C or so, processing
Taken out after 30min, 10s or so is rinsed in deionized water, blotting paper dries surface moisture, according to《GB/T 12457-2008 are eaten
The measure of sodium chloride in product》In NaCl contents in titration measuring goose indirectly.According to same sample treatment and assay method pair
NaCl contents are measured (measurement result is as shown in table 1) in ultrasonication 60,90 and 120min meat samples.
3), according to《The measure of sodium chloride in GB/T 12457-2008 food》In indirectly in titration measuring goose NaCl just
Beginning content and the static NaCl contents pickled after 48h at 10 DEG C (result is as shown in table 1).
Table 1 is initial, pickle balance and different ultrasonic powers under the conditions of
NaCl contents (g/100g meat) in meat
As can be seen from the table, the NaCl contents after 120min in meat are pickled with ultrasonic wave to pickle after 48h with common method for salting
NaCl contents are essentially identical in meat, it is seen that ultrasonic wave, which is pickled, substantially reduces salting period.Because salting period shorten, meat with it is micro-
Biological time of contact greatly reduces, therefore reduces microorganism pollution risk in curing process.
Claims (3)
1. a kind of method that ultrasonic assistant pickles fresh meat, it is characterised in that comprise the following steps：
1) green meat, is cleaned up into surface watery blood, fat, manadesma is removed；
2) it is, 1 by meat, liquor ratio：20~1：In 10 ratio immersion pickling liquid；
3), ultrasonic probe is submerged in pickling liquid at from 1~3cm of meat surface, some time is handled under ultrasonic power.
2. the method that a kind of ultrasonic assistant according to claim 1 pickles fresh meat, it is characterised in that the pickling liquid
Sodium chloride concentration is 6 ± 2%, is also combined phosphorus comprising 50 ± 2mg/L natrium nitrosums, 15 ± 1g/L sucrose and 4 ± 0.5g/L in pickling liquid
Hydrochlorate.
3. the method that a kind of ultrasonic assistant according to claim 1 pickles fresh meat, it is characterised in that the ultrasonic wave work(
Rate is 150~300W, and processing time is 30~120min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610035650.9A CN106973978A (en) | 2016-01-19 | 2016-01-19 | A kind of method that ultrasonic assistant pickles fresh meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610035650.9A CN106973978A (en) | 2016-01-19 | 2016-01-19 | A kind of method that ultrasonic assistant pickles fresh meat |
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| Publication Number | Publication Date |
|---|---|
| CN106973978A true CN106973978A (en) | 2017-07-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610035650.9A Pending CN106973978A (en) | 2016-01-19 | 2016-01-19 | A kind of method that ultrasonic assistant pickles fresh meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927612A (en) * | 2017-12-08 | 2018-04-20 | 河南牧业经济学院 | A kind of beef ultrasonic wave quick cure method |
-
2016
- 2016-01-19 CN CN201610035650.9A patent/CN106973978A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927612A (en) * | 2017-12-08 | 2018-04-20 | 河南牧业经济学院 | A kind of beef ultrasonic wave quick cure method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170725 |