CN107028099A - A kind of method for processing meat of use artificial lighting lifting delicate flavour and fragrance - Google Patents
A kind of method for processing meat of use artificial lighting lifting delicate flavour and fragrance Download PDFInfo
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- CN107028099A CN107028099A CN201710366634.2A CN201710366634A CN107028099A CN 107028099 A CN107028099 A CN 107028099A CN 201710366634 A CN201710366634 A CN 201710366634A CN 107028099 A CN107028099 A CN 107028099A
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Abstract
The invention belongs to meat product processing technique field, the method for processing meat of a kind of use artificial lighting lifting delicate flavour and fragrance is disclosed, method is penetrated into using artificial lighting and less salt, make to be processed the fresh and Titian of meat material increasing；Lay to soak with saturated brine using surface and fresh meat to be processed is carried out to apply salt, total salt dosage is less than the 5% of fresh meat weight；The fresh meat being processed using artificial ultraviolet light, using radiation intensity in 1 μ W/cm2‑10mW/cm2The processed fresh meat of artificial ultraviolet light.Present invention, avoiding the generation of poisonous and harmful substance in meat product production process and residual, production cycle, the energy consumption reduced in production process is greatly shortened, the equipment and production capital input of manufacturing enterprise is alleviated.The popularization and application of the inventive method, for realize meat product supply survey reform, the international competitiveness that lifts domestic meat product it is significant, good social and economic benefit will be obtained.
Description
Technical field
Delicate flavour and fragrance are lifted using artificial lighting the invention belongs to meat product processing technique field, more particularly to one kind
Method for processing meat.
Background technology
With the lifting of people's living standard, ratio of the animal fresh meat in recipe is continuously increased, while being wanted to quality
Also more and more higher is sought, it is desirable to edible taste deliciousness, the fresh fragrant, comfortable taste of smell, the meat remained again without doubtful noxious material
Based food.For current meat products supplier, it can not realize.For example, people using pickling process make stewed duck with bean sauce,
The meat products such as sauced meat, sausage, ham, butcher's meat, although can substantially meet the requirement of people's delicious flavour, but comfortable taste
Just do not accomplish, in order to realize that the long period of pickling process processes needs, prevent process from being addled rotten, generally require to apply
Geavy salt, this is allowed for, and cure foods mouthfeel is over-salty, is not suitable for the plain taste of modern；In addition, existing pickling process, meat material exists
In prolonged curing process, the serious dehydration of meeting, mouthfeel is stiff when causing edible, loses smooth comfortable when fresh meat is eaten
Sense；Existing pickling process is required for fermentation process and increases effect fresh and in perfume, the easy bacteria infection of fermentation process, quilt to reach
The dipleg of courses of infection has the toxigenic microorganism growth of energy during fermenting-ripening, it is likely that can remain it in the product
Toxin, is easily caused the food security index of the doubtful carcinogenic negative unhealthy such as peroxide value, trimethylamine-nitrogen, nitrite
More than permissible range；Polluted moreover, existing pickling process prevents or reduced meat material in curing process by fly, mosquito bite,
The expelling parasite fly eradication measure taken, the material of the negative unhealthy such as easy Residual Mercury, arsenic, copper, it is difficult to meet food production safety
It is required that.The drawbacks of existing refrigeration fresh-keeping technique overcomes traditional pickling process technique, will not produce poisonous and harmful substance, disclosure satisfy that
Food safety requirements, but, Refrigeration Technique can only be fresh-keeping, without increasing effect fresh and in perfume, still can not meet people couple
In the demand of fresh fragrant ticbit.
In summary, tradition, which has to increase, fresh has that finished product salt content is too high, dehydration is serious, mouth in fragrant meat pickling process
Sense is over-salty and too stiff, it is impossible to meet the requirement of modern's taste of diet；Easily produce doubtful carcinogenic and other things harmful to health
The residual of matter；Modern freeze preservation does not increase effect fresh and in perfume, it is impossible to meet demand of the people for fresh fragrant ticbit.
The content of the invention
The problem of existing for prior art, the invention provides a kind of use artificial lighting lifting delicate flavour and the meat of fragrance
Class processing method.
The present invention is achieved in that the method for processing meat of a kind of use artificial lighting lifting delicate flavour and fragrance, described
The method for processing meat for lifting delicate flavour and fragrance using artificial lighting makes to be processed meat using artificial lighting and less salt infiltration method
Material increases fresh and Titian；Lay to soak with saturated brine using surface and fresh meat to be processed is carried out to apply salt, total salt dosage is less than fresh
The 5% of meat weight；The fresh meat being processed using artificial ultraviolet light, using radiation intensity in 1 μ W/cm2-10mW/cm2People
The processed fresh meat of work ultraviolet light.
Further, the method for processing meat of the use artificial lighting lifting delicate flavour and fragrance comprises the following steps：
Step one, fresh meat is selected, square or stick, cleared bloodstain is cut into；
Step 2, is soaked -5 minutes 1 minute with 5 DEG C -15 DEG C of saturated brines；
Step 3, will be hung on draining rack by SS saline soaked meat material, while with 10 μ W/cm2-1mW/cm2Ultraviolet continue
Or intermittent irradiation；
Step 4, be uniformly laid in fresh meat surface with the 1%-3% salt of meat material weight, or uses 5-20 DEG C of saturation
Saline sook 1-10 minutes；
Step 5, by the meat material of upper complete salt, moves to ultraviolet light room, uses 0.1mW/cm2-10mW/cm2Ultraviolet light it is every
Its intermittent irradiation；
Step 6, after-the 3 day the 2nd day, treats that meat material surface salt melts completely, then uniformly lay fresh meat on lean meat surface
1% new salt of weight carries out continuous salt, or soaks meat material -10 minutes 1 minute with 5 DEG C -18 DEG C of saturated aqueous common salt；
Step 7, by the meat material 0.1mW/cm of dipped salt2-10mW/cm2Ultraviolet light irradiate daily；
Step 8, after-the 7 day the 5th day, with 1 μ W/cm2-10mW/cm2The daily intermittent irradiation of ultraviolet light；
Step 9, after-the 15 day the 10th day, with 1 μ W/cm2-10mW/cm2Every 1 day of ultraviolet light or irradiate every other day；
Step 10, after-the 30 day the 25th day, stops ultraviolet light, is aged under ventilated environment；
Step 11, after-the 45 day the 30th day, after being aged through 5-15 days, reach fresh fragrant requirement can undercarriage it is edible or wrap
Dress sale.
Further, draining rack in the step 2, draining -10 hours 0.5 hour.
Further, 0.1mW/cm is used in the step 52-10mW/cm2Ultraviolet light daily intermittent irradiation 1-20 times, every time
- 60 minutes 1 minute.
Further, 0.1mW/cm is used in the step 72-10mW/cm2Ultraviolet light irradiate 3-18 times daily, 1 point every time
Clock -60 minutes.
Further, with 1 μ W/cm in the step 82-10mW/cm2Ultraviolet light daily intermittent irradiation 1-15 times, every time 1
- 60 minutes minutes.
Further, with 1 μ W/cm in the step 92-10mW/cm2Every 1 day of ultraviolet light or every other day irradiate 1-10 times, often
Secondary -30 minutes 1 minute.
Another object of the present invention is to provide a kind of meat for lifting delicate flavour and fragrance by the use artificial lighting to add
The meat products of work method processing.
Advantages of the present invention and good effect are：Solve the finished product salt content that existing meat pickling process makes it is too high,
Mouthfeel is over-salty and dehydration serious, too it is stiff be difficult to it is directly edible, it is impossible to meet that modern's taste of diet is light and rhythm of life adds
The problem of requiring soon.The present invention solve easily produced in traditional pickling process technique fermentation process it is doubtful carcinogenic and other harmful to health
The residual of material, it is difficult to meet the problem of modern food production safety standard is required；The present invention solves modern freeze preservation skill
Art, does not increase effect fresh and in perfume, it is impossible to meet the problem of people are for fresh fragrant ticbit demand；The present invention solves existing
Investing big, power consumption height for low-temperature salting technology and cryogenic freezing technology causes the problem of production cost is high；The present invention is greatly shortened
Meat products increases the time needed for fresh Titian, the production cycle of meat product has been greatly shortened, solves traditional handicraft and pickles
Meat product cycle length, the problem of manufacturing enterprise's circulating fund pressure is big.
The present invention substitutes traditional biochemical preparation method using physical means, it is to avoid poisonous in meat product production process
The generation of harmful substance and residual, are greatly shortened production cycle, the energy consumption reduced in production process, alleviate manufacturing enterprise
Equipment and production capital input.The popularization and application of the inventive method, for realize meat product supply survey reform, lifted it is domestic
The international competitiveness of meat product is significant, will obtain good social and economic benefit.
Brief description of the drawings
Fig. 1 is the method for processing meat flow of use artificial lighting lifting delicate flavour provided in an embodiment of the present invention and fragrance
Figure.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The present invention penetrates into method using artificial lighting and less salt, and realizing makes to be processed the purpose that meat material increases fresh and Titian.
In manufacturing process, fresh meat to be processed is carried out by the way of surface is laid and saturated brine soaks to apply salt, total salt dosage is small
In the 5% of fresh meat weight, the fresh meat being processed using artificial ultraviolet light, using radiation intensity in 1 μ W/cm2-10mW/cm2
In the processed fresh meat of the artificial ultraviolet light of scope, irradiation process, suitable control environment epidemic disaster, and keep ventilation.
The application principle of the present invention is explained in detail below in conjunction with the accompanying drawings.
As shown in figure 1, the method for processing meat of use artificial lighting lifting delicate flavour provided in an embodiment of the present invention and fragrance
Comprise the following steps：
S101：Fresh meat is selected, square or stick, cleared bloodstain, with 5-15 DEG C of 1-5 points of saturated brine immersion is cut into
Clock；
S102：Draining rack will be hung on by SS saline soaked meat material, draining -10 hours 0.5 hour, while with 10 μ W/
cm2-10mW/cm2Ultraviolet continue or intermittent irradiation, treat that the drip of meat material watery blood is net；
S103：Unnecessary fat and the meat mincing being attached on muscle are repaiied, makes to be in complete strip and block, then with meat material weight
The 1%-3% salt of amount is uniformly laid in fresh meat surface, or is soaked 1-10 minutes using 5-20 DEG C of saturated brine；
S104：By the meat material of upper complete salt, ultraviolet light room is moved to, 0.1mW/cm is used2-10mW/cm2Ultraviolet light it is daily
Intermittent irradiation 1-20 times, -60 minutes 1 minute every time, while keeping appropriate ventilation；
S105：After-the 3 day 2nd day, treat that meat material surface salt melts completely, then fresh meat weight is uniformly laid on lean meat surface
1% new salt of amount carries out continuous salt, or soaks meat material -10 minutes 1 minute with 5 DEG C -18 DEG C of saturated aqueous common salt；
S106：By the meat material 0.1mW/cm of upper (leaching) supersalt2-10mW/cm2Ultraviolet light irradiate 3-18 times daily, every time
- 60 minutes 1 minute, while keeping appropriate ventilation；
S107：After-the 7 day 5th day, with 1 μ W/cm2-10mW/cm2Ultraviolet light daily intermittent irradiation 1-15 times, every time 1
- 60 minutes minutes, while keeping appropriate ventilation；
S108：After-the 25 day 15th day, with 1 μ W/cm2-15mW/cm2Ultraviolet light irradiate 1-10 times daily, 1 point every time
Clock -30 minutes, while keeping appropriate ventilation；
S109：After-the 40 day 30th day, with 1 μ W/cm2-20mW/cm2Ultraviolet light irradiate 1-5 times daily, 1 point every time
Clock -30 minutes, while keeping appropriate ventilation；
S110：After-the 60 day 50th day, stop ultraviolet light, be aged under appropriate ventilated environment, was aged through 3-10 days
Afterwards, you can undercarriage is eaten or packing and selling.
The present invention specifically includes following steps：
Step one, fresh meat is selected, square or stick, cleared bloodstain is cut into；
Step 2, is soaked 1-5 minutes with 5-15 DEG C of saturated brine, according to cube meat or cutlet size and saturated brine temperature
Select soak time；
Step 3, will be hung on draining rack by SS saline soaked meat material, draining -10 hours 0.5 hour, while with 10 μ W/
cm2-1mW/cm2Ultraviolet is continuous or intermittent irradiation, according to cube meat or cutlet size and ambient temperature and humidity, smell is dense after illumination
Strong degree and meat material color, selection intensity of illumination and irradiation time, treat that the drip of meat material watery blood is net；
Step 4, repaiies unnecessary fat and the meat mincing being attached on muscle, makes to be in complete strip and block, then uses meat material
The 1%-3% salt of weight is uniformly laid in fresh meat surface, or is soaked 1-10 minutes using 5-20 DEG C of saturated brine, according to
Cube meat or cutlet size and saturated brine temperature selection soak time；
Step 5, by the meat material of upper complete salt, moves to ultraviolet light room, uses 0.1mW/cm2-10mW/cm2Ultraviolet light it is every
Its intermittent irradiation 1-20 times, -60 minutes 1 minute every time, according to cube meat or cutlet size and ambient temperature and humidity, smell after illumination
Strong degree and meat material color, selection intensity of illumination and irradiation time, while keeping appropriate ventilation.
Step 6, after-the 3 day the 2nd day, treats that meat material surface salt melts completely, then uniformly lay fresh meat on lean meat surface
1% new salt of weight carries out continuous salt, or soaks meat material -10 minutes 1 minute with 5 DEG C -18 DEG C of saturated aqueous common salt, according to cube meat
Or cutlet size and saturated brine temperature selection soak time；
Step 7, by the meat material 0.1mW/cm of upper (leaching) supersalt2-10mW/cm2Ultraviolet light irradiate 3-18 times daily, often
Secondary -60 minutes 1 minute, according to cube meat or cutlet size and ambient temperature and humidity, tanginess degree and meat material color after illumination,
Intensity of illumination and irradiation time are selected, while keeping appropriate ventilation；
Step 8, after-the 7 day the 5th day, with 1 μ W/cm2-10mW/cm2Ultraviolet light daily intermittent irradiation 1-15 times, every time
- 60 minutes 1 minute, according to cube meat or cutlet size and ambient temperature and humidity, tanginess degree and meat material color after illumination, choosing
Intensity of illumination and irradiation time are selected, while keeping appropriate ventilation；
Step 9, after-the 15 day the 10th day, with 1 μ W/cm2-10mW/cm2Every 1 day of ultraviolet light or irradiate 1-10 every other day
It is secondary, -30 minutes 1 minute every time, according to cube meat or cutlet size and ambient temperature and humidity, tanginess degree and meat material after illumination
Color, selection intensity of illumination and irradiation time, while keeping appropriate ventilation；
Step 10, after-the 30 day the 25th day, it (is in that fragrant degree selection stops light according to cube meat or cutlet to stop ultraviolet light
Time), it is aged under appropriate ventilated environment；
Step 11, after-the 45 day the 30th day, (examines and cuts according to cube meat or cutlet label and detect after being aged through 5-15 days
As a result the undercarriage time is determined), reach that fresh fragrant requirement can undercarriage be edible or packing and selling.
The application principle of the present invention is further described with reference to specific embodiment.
Embodiment 1：
The meat packing technology for lifting delicate flavour and fragrance using physical means comprises the following steps：
(1) the tenterloin pork that serum mao is net, meat is fresh butchered healthy live pig and obtained is selected, 1 kilogram of left side is cut into
Right square, cleared bloodstain；
(2) soaked 3 minutes with 10 DEG C of saturated brine；
(3) it will be hung on draining rack by SS saline soaked meat material, and stand 3 hours, while with 5 μ W/cm2Deep UV shine
Penetrate, treat that the drip of meat material watery blood is net；
(4) unnecessary fat and the meat mincing being attached on muscle are repaiied, makes to be in complete strip and block, then with meat material weight
2% salt is uniformly laid in fresh meat surface；
(5) by the meat material of upper complete salt, move to ultraviolet light room, daily from 8 up to 22 when with 50 μ W/cm2Deep ultraviolet
Light, irradiates 15 minutes for every 1 hour, while keeping appropriate ventilation.
(6) the 2nd days, the salt of remained on surface is removed, the new salt of fresh meat weight 1% is then uniformly laid on lean meat surface；
(7) by the meat material of upper supersalt daily from 8 up to 18 when with 50 μ W/cm2DUV, every 1 hour irradiate 15 points
Clock, while keeping appropriate ventilation；
After (8) the 5th days, daily from 8 up to 18 when with 30 μ W/cm2DUV and 5mW/cm2Middle ultraviolet light it is mixed
Closing light, irradiates 30 minutes per hour, while keeping appropriate ventilation；
After (9) the 15th days, daily from 8 up to 18 when with 10 μ W/cm2DUV and 10mW/cm2Middle ultraviolet light
Mixed light, irradiated 1 time every 2 hours, 30 minutes every time, is divulged information while keeping appropriate；
After (10) the 30th days, with 5 μ W/cm2DUV and 5mW/cm2Middle ultraviolet light and 10mW/cm2 grey violet outside
Irradiation 1 time daily of the mixed light of light, 40 minutes every time, while keeping appropriate ventilation；
After (11) the 40th days, with 1 μ W/cm2DUV and 5mW/cm2Middle ultraviolet light and 10mW/cm2 grey violet outside
Irradiation 1 time daily of the mixed light of light, 20 minutes every time, is aged under appropriate ventilated environment；
After (12) the 55th days, stop illumination, under appropriate ventilation condition, undercarriage is eaten or packing and selling after being aged 5-7 days.
Index is as follows after testing for the finished product that embodiment 1 makes
First, sensory evaluation:
I. color and luster：Color of the leather Huang is bright, and flesh noodles is bright and clean glossy, and muscle cross-sectional is in deep rosiness or pink, fatty tangent plane white
Or blush, it is glossy.
II. structural state：Muscle is fine and close, and tangent plane is smooth.
III. fragrance：With distinctive fresh fragrance, in fresh odor type, there is initiation appetite effect.
IV. flavour：It is moderately salted, tasty mouthfeel, long times of aftertaste, appetizing of promoting the production of body fluid.
2nd, physical and chemical index：
Free aminoacid content (centre sampling)：15.10mg/g；
Peroxide value：Less than 0.001g/100g；
Trimethylamine-nitrogen：Less than 0.01mg/100g；
Nitrite：Less than 0.01mg/kg；
Salt (in terms of lean meat NaCI)：3.7%；
Moisture content (in terms of lean meat)：56%.
Embodiment 2
The meat packing technology for lifting delicate flavour and fragrance using physical means comprises the following steps：
(1) select that the serum hair butchered healthy live pig and obtained is net, the fresh tenterloin pork of meat, along vertical muscles texture side
Downward knife cuts into 0.5kg stick, cleared bloodstain；
(2) soaked 3 minutes with 10 DEG C of saturated brine；
(3) it will be hung on draining rack by SS saline soaked meat material, and stand 3 hours, while with 5 μ W/cm2Deep UV shine
Penetrate, treat that the drip of meat material watery blood is net；
(5) unnecessary fat and the meat mincing being attached on muscle are repaiied, makes the saturation in complete strip and block, then 15 DEG C
Saline sook 5 minutes；
(6) the meat material of salt will have been soaked, ultraviolet light room is moved to, daily from 8 up to 18 when with 50 μ W/cm2Deep ultraviolet
Light, irradiates 10 minutes for every 1 hour, while keeping appropriate ventilation.
(7) the 2nd days, soaked 5 minutes with 18 DEG C of saturated brines；
(8) by the meat material of dipped salt daily from 8 up to 18 when with 50 μ W/cm2DUV, every 1 hour irradiate 30 points
Clock, while keeping appropriate ventilation；
After (9) the 5th days, daily from 8 up to 18 when with 30 μ W/cm2DUV and 5mW/cm2Middle ultraviolet light it is mixed
Closing light, irradiates 30 minutes per hour, while keeping appropriate ventilation；
After (10) the 20th days, daily from 8 up to 18 when with 10 μ W/cm2DUV and 10mW/cm2Middle ultraviolet light
Mixed light, irradiated 1 time every 2 hours, 30 minutes every time, is divulged information while keeping appropriate；
After (11) the 35th days, with 5 μ W/cm2DUV and 5mW/cm2Middle ultraviolet light and 10mW/cm2Grey violet outside
Irradiation 1 time daily of the mixed light of light, 40 minutes every time, while keeping appropriate ventilation；
After (12) the 50th days, with 1 μ W/cm2DUV and 5mW/cm2Middle ultraviolet light and 10mW/cm2 grey violet outside
Irradiation 1 time daily of the mixed light of light, 20 minutes every time, is aged under appropriate ventilated environment；
After (13) the 60th days, stop illumination, under appropriate ventilation condition, undercarriage is eaten or packing and selling after being aged 5-7 days.
Index is as follows after testing for the finished product that embodiment 2 makes
First, sensory evaluation:
I. color and luster：Color of the leather Huang is bright, and flesh noodles is bright and clean glossy, and muscle cross-sectional is in deep rosiness or pink, fatty tangent plane white
Or blush, it is glossy.
II. structural state：Muscle is fine and close, and tangent plane is smooth.
III. fragrance：With distinctive fresh fragrance, in fresh odor type, there is initiation appetite effect.
IV. flavour：It is moderately salted, tasty mouthfeel, long times of aftertaste, appetizing of promoting the production of body fluid.
2nd, physical and chemical index：
Free aminoacid content (centre sampling)：16.70mg/g；
Peroxide value：Less than 0.001g/100g；
Trimethylamine-nitrogen：Less than 0.01mg/100g；
Nitrite：Less than 0.01mg/kg；
Salt (in terms of lean meat NaCI)：3.5%；
Moisture content (in terms of lean meat)：51%.
Comparing embodiment 1
To embody advantage of the embodiment of the present invention, this comparing embodiment is implemented by typical existing modern technologies, specific making side
Method comprises the following steps：
(1) sorting：The pig back leg that thin skin pin is thin, the leg heart is plentiful, serum mao is net, meat is fresh is selected, fresh leg weight is general to exist
7-10kg/ bars, classify according to weight, are positioned over to drip and are cooled on the shelf of watery blood 10-12 hours, and temperature control is at 2~5 DEG C.
Curing salt selective freezing salt, without nitrite.
(2) hair leg is subjected to mowing：The residual hair of surface and dirt are first scraped off with knife, makes surface bright and clean, then repaiies attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, repair unnecessary fat and the meat mincing being attached on muscle, and it is in bamboo to make
It is lobate.
(3) salt on first time：Last layer salt is thinly spread on flesh noodles, consumption is the 2% of fresh leg weight, by the pig of upper complete salt
Leg fitly stacks 12-14 layers, can be stacked in drum, when it is cold can heap obtain higher.Used with bamboo chip, the superiors at two layers of interval
Gunnysack presses upper weight after covering, to discharge moisture and extravasated blood.Temperature is changed repeatedly in 2-5 DEG C of scope with 2 DEG C/2h, and humidity exists
75%~90%.
(4) on first time after 2-3 days of salt, progress turns over leg and carries out second of upper salt, per leg on salt amount be fresh leg weight
3%.Squeezed again before upper salt and remove extravasated blood, upper complete salt neatly stacks leg.Surface of ham muscle most thick three three writing paper heads point and
Exposed bone etc., aggravates to apply to rub with the hands repeatedly at salt amount, belt leather and smears.A leg was turned over every 3 days after second of upper salt.Pickle storehouse temperature
At 2-7 DEG C, changed with 2 DEG C/2h hold periods, relative humidity is 70%~80%.
(5) after second upper salt 6~9 days salt gradually dissolve in ooze after carry out the 3rd upper salt, per leg on salt amount be fresh leg weight
1.5%, at fat thickness and undisguised head aggravate salt dosage.
(6) leg was turned over every 3 days after the leg of pork of upper supersalt to be placed in the storehouse of pickling of phase III, upper salt, Ku Wen is pickled
Degree is still changed 7-8 days at 2-10 DEG C with 2 DEG C/2h hold periods, and relative humidity is 70%~80%.
(7) wash cool：With cold water, by flesh noodles, full leg soaks 6-9 hours down, after the leg soaked is washed with clear water, dries in the air
Shine and air-dry about 8 hours.
(8) shaping：Two hands exert oneself to extrude from the both sides of leg toward leg center portion, make the leg heart full into olive-shaped；Or with wooden stick and
School bone stool makes shank honest neat, untill paint ankle is without wrinkle.
(9) by the pickled leg of pork of salt, with line tying, its tibia sites is hung 1 week：First stage, first 3 days, relative humidity was
50%~60%, temperature is with 2 DEG C/2h in 2~15 DEG C of scope cyclically-varyings；Second stage, latter 4 days, relative humidity was brought up to
70%~90%, temperature is with 2 DEG C/2h in 5~15 DEG C of scope cyclically-varyings.
(10) it is 70%~80% to be placed in relative humidity, and temperature is progress fermentation 10-15 week in 20~25 DEG C of fermentation storehouse.
(11) in relative humidity 80~85%, temperature is progress after-ripening in 30~35 DEG C of fermentation storehouse and is aged 2-3 months.
Index is as follows after testing for the finished product ham that comparing embodiment 1 is produced：
First, sensory evaluation:
I. color and luster：Color of the leather Huang is bright, and flesh noodles is bright and clean glossy, and muscle cross-sectional is in deep rosiness or pink, and fatty tangent plane is white,
It is glossy.
II. structural state：Muscle is fine and close softer, and tangent plane is smooth, have damp.
III. fragrance：Fresh fragrance is thin, in light odor type.
IV. flavour：Saline taste is laid particular stress on, and mouthfeel is more delicious, and aftertaste is longer.
2nd, physical and chemical index：
Free aminoacid content (sampling of biceps muscle of thigh centre)：17.30mg/g；
Peroxide value：Less than 0.010g/100g；
Trimethylamine-nitrogen：Less than 0.10mg/100g；
Nitrite：Less than 0.24mg/kg；
Salt (in terms of lean meat NaCI)：6.7%；
Moisture content (in terms of lean meat)：48%.
Comparing embodiment 2
To embody advantage of the present invention, traditionally typical technology realizes this comparing embodiment 2, production method of ham bag
Include following steps：
(1) sorting：The pig back leg that thin skin pin is thin, the leg heart is plentiful, serum mao is net, meat is fresh is selected, fresh leg weight is general to exist
7-10kg/ bars, classify according to weight, are positioned over to drip and are cooled on the shelf of watery blood 10-12 hours, temperature selection winter season.
Curing salt selective freezing salt, adds 2-3% nitrite.
(2) hair leg is subjected to mowing：The residual hair of surface and dirt are first scraped off with knife, makes surface bright and clean, then repaiies attachment removal in flesh
Film and hyperpelvic fat and connective tissue, cleared bloodstain, repair unnecessary fat and the meat mincing being attached on muscle, and it is in bamboo to make
It is lobate.
(3) salt on first time：Last layer salt is thinly spread on flesh noodles, consumption is the 2-3% of fresh leg weight, by upper complete salt
The leg of pork fitly stacks 12-14 layers, can be stacked in drum, when it is cold can heap obtain higher.Used with bamboo chip, the superiors at two layers of interval
Gunnysack presses upper weight after covering, to discharge moisture and extravasated blood.Temperature and humidity pickles factory building natural environment with winter, and the rainy day closes
Window, fine day windowing.
(4) on first time after 2-3 days of salt, progress turns over leg and carries out second of upper salt, per leg on salt amount be fresh leg weight
3%.Squeezed again before upper salt and remove extravasated blood, upper complete salt neatly stacks leg.Surface of ham muscle most thick three three writing paper heads point and
Exposed bone etc., aggravates to apply to rub with the hands repeatedly at salt amount, belt leather and smears.A leg was turned over every 3 days after second of upper salt.Pickle storehouse temperature
Factory building natural environment is pickled with winter with humidity, the rainy day closes window, fine day windowing.
(5) after second upper salt 6~9 days salt gradually dissolve in ooze after carry out the 3rd upper salt, per leg on salt amount be fresh leg weight
2-3%, at fat thickness and undisguised head aggravate salt dosage.
(6) leg was turned over every 3 days after the leg of pork of upper supersalt to be placed in the storehouse of pickling of phase III, upper salt.
(7) how many and the soft or hard degree of leg matter carries out double salt according to the unnecessary salt that three writing paper heads are checked when turning over leg, double salt amount is fresh
The 1-2% of leg weight.Stacking 7 days after general double salt 3-4 time, each double salt.
(8) wash cool：After last time double salt is pickled, with cold water, by flesh noodles, full leg soaks 6-9 hours down, the leg soaked
After being washed with clear water, dry and air-dry about 8 hours.
(9) shaping：Two hands exert oneself to extrude from the both sides of leg toward leg center portion, make the leg heart full into olive-shaped；Or with wooden stick and
School bone stool makes shank honest neat, and continuous 2-3 days of shaping, the leg that will salt down is organized into leaf of bamboo shape, and pin is flutterred and is processed into sickle shaped, paint
Untill ankle is without wrinkle.
(10) the pickled leg of pork of salt is dried with line tying its tibia sites hanging, outdoor drying is carried out with natural sunlight,
General when weather is fine to dry one week, chance is overcast and rainy to need extension.It is in yellow or faint yellow to treat leg skin, and inside and outside solid, epidermis is glossy, skin
Lower fat is pure white, muscle purple.
(11) it is 70%~80% to be placed in relative humidity, and temperature is progress fermentation 10-15 week in 20~25 DEG C of fermentation storehouse.
(12) in relative humidity 80~85%, temperature is progress after-ripening in 30~35 DEG C of fermentation storehouse and is aged 2-3 months.
Index is as follows after testing for the finished product ham that comparing embodiment 2 is produced：
First, sensory evaluation:
I. color and luster：Color of the leather Huang is bright, and flesh noodles is bright and clean glossy, and muscle cross-sectional is in deep rosiness or pink, fatty tangent plane white
Or blush, it is glossy.
II. structural state：Muscle densification is solid, and tangent plane is smooth, dry and comfortable.
III. fragrance：With the distinctive fragrance of ham, in Luzhou-flavor.
IV. flavour：Mouthfeel is too salty, and flavour is delicious, long times of aftertaste.
2nd, physical and chemical index：
Free aminoacid content (sampling of biceps muscle of thigh centre)：21.30mg/g；
Peroxide value：Less than 0.27g/100g；
Trimethylamine-nitrogen：Less than 1.8mg/100g；
Nitrite：Less than 21.0mg/kg；
Salt (in terms of lean meat NaCI)：11.7%；
Moisture content (in terms of lean meat)：41%.
Comparing embodiment 3
To embody advantage of the present invention, comparing embodiment 3 is realized using low-salt pickled, following steps are specifically included：
(1) select that the serum hair butchered healthy live pig and obtained is net, the fresh rib pork of meat, cutting 1kg or so side
Block, cleared bloodstain；
(2) soaked 3 minutes with 10 DEG C of saturated brine；
(3) draining rack will be hung on by SS saline soaked meat material, 2 hours are stood；
(4) unnecessary fat and the meat mincing being attached on muscle are repaiied, is then uniformly laid with the salt of meat material weight 2%
On fresh meat surface；
(5) the 2nd days, the salt of remained on surface is removed, the new salt of fresh meat weight 1% is then uniformly laid on lean meat surface；
(7) by the meat material of upper supersalt it is cool hang over in embodiment 1 and the identical environment of embodiment 2；
(8) change of observation meat material, putrefactive odor can be smelt after 10 days.
Comparing embodiment 3 illustrates in the case of no ultraviolet lighting that the fresh meat that less salt is laid in conventional environment will be addled.
By embodiment 1,2 and comparing embodiment 1 and comparing embodiment 2, (embodiment 1,2 carries out pork according to the present invention and added
Work, comparing embodiment 1 makes ham according to existing modern crafts enclosed environment artificially controlling temperature humidity control technique, and comparing embodiment 2 is pressed
According to making ham under the natural open environment of traditional handicraft) finished product detection index be compared it can be found that according to present invention system
The embodiment 1 of work, 2 finished products are all compared high with comparing embodiment 1, the free amino acid total amount of 2 products, the embodiment of the present invention with than
It is on close level compared with embodiment 1, comparing embodiment 2 is higher.Illustrate, the pork product and modern crafts made according to the present invention
The ham delicate flavour pickled is suitable, and the ham delicate flavour that traditional handicraft is pickled is denseer.But, according to modern Taste, traditional handicraft
The delicate flavour for the ham pickled overrich, along with over-salty, be only suitable for being used as cooking seasoning, be not suitable for use in dish major ingredient.This hair
Bright embodiment and comparing embodiment 1 can be as dish major ingredients, and delicious flavour, market consumption quantity is big, and market prospects are good.But,
Comparing embodiment 1 compares the embodiment of the present invention, still there is the problem of mouthfeel is over-salty, it is difficult to substitutes fresh pork and eats, and this
The product made is invented, fresh pork can be substituted and eaten, the market space makes than the modern ham representated by comparing embodiment 1
The product market that technique is produced is much bigger.Moreover, compared to the present invention, the modern ham representated by comparing embodiment 1 makes work
Skill, complex manufacturing, equipment investment are big, production cycle length (needing more than 6 months), are more than 3 times of the present invention, are produced into
This height, valuable product.Peroxide value, trimethylamine nitrogen, nitrite are three important sanitary safety indexes of meat product.
Peroxide value represents a kind of index of the oxidized degree such as grease and aliphatic acid, for illustrating whether sample goes bad because of oxidation,
GB/T 19088-2008《Geography symbol product Jinhua ham》Regulation is superfine and one-level ham peroxide value must not be higher than 0.25g/
100g.The reflection of trimethylamine nitrogen content be biogenic amine in meat products total amount, the generation of biogenic amine is mainly due to enzyme and bacterium
Effect, protein, fat and carbohydrate decompose change and putrid and deteriorated in meat.Edible a large amount of meat products containing biogenic amine can cause
Human body is directly poisoned, while the biogenic amine of high concentration also implies its meat microbial contamination, low quality.The country of one-level ham
Standard requires that the content of trimethylamine nitrogen is less than 2.5mg/100g, and the national standard of superfine ham requires that the content of trimethylamine nitrogen is less than
1.3mg/100g.Nitrite is to allow the food additives of addition, except being acted on color development, also bacteriostasis.Addition
Nitrite can suppress meat poisoning bacillus, and make meat products that cerise is presented.But the addition of nitrite can be in product
Middle residual, eats excessive nitrite to human health.Nitrite can make the low iron of normal oxygen carrying in blood blood red
Protein oxidation loses oxygen carrying capacity and causes histanoxia into ferrihemoglobin.Moreover, nitrite is in human body
Inside and outside to act on forming nitrosamines with secondary amine class, it is carcinogenic, teratogenesis, mutagenic thing when doses are reached in human body
Matter, can seriously endanger health.China's food additives provide the use in Nitrite in Meat Products using sanitary standard
Amount must not exceed 0.15g/kg.Final residue in meat products must not exceed 50mg/kg.GB/T 19088-2008《It is geographical
Famous special product Jinhua ham》Superfine and one-level ham nitrite the final residue of regulation must not exceed 20mg/kg.According to
The peroxide value of finished product that 1-3 of the embodiment of the present invention makes, trimethylamine nitrogen, three indexs of nitrite are than according to the existing modern times
The finished product ham of comparing embodiment 1 of technique making and the finished product ham of comparing embodiment 2 traditionally made are much lower, this
Peroxide value, trimethylamine nitrogen, three indexs of nitrite for the finished product that inventive embodiments make can almost be ignored.With people
The enhancing of health perception, may require that the content of peroxide value, trimethylamine nitrogen, nitrite in ham is more low better.By implementing
The Testing index of example and comparing embodiment is visible, and traditional handicraft is difficult to meet food sanitation safe requirement, and the implementation of the present invention
Example is much better than traditional handicraft, is much better than the requirement of food sanitation safe standard.
The comparison of the embodiment of the present invention and comparing embodiment 3 is it can be found that the present invention is had really using ultraviolet light
Sterilization and anticorrosion is acted on；Compare the embodiment of the present invention 1,2 with comparing embodiment 1,2 it can be found that can add really using the present invention
Speed increases fresh and Titian, it is possible to use the physical means excited with catalytic action of ultraviolet light, substitutes complicated slow and easily produces
The biochemical manufacture craft of raw toxin residual.
The present invention solves traditional meat pickling technology salt content height, and the problem of being not suitable for modern's taste of diet is realized
The less salt of the fresh Titian of increasing makes, and product is more suitable for modern's taste of diet, with tempting market prospects；Salting down for a long time
During system, easy bacteria infection and addle, it is therefore desirable to increase curing salt amount is addled with suppressing pathogen growth, is caused into
Ham salt content height is savored, the taste of modern is less adapted to, can only be difficult to directly eat as seasoning causes the market share not
It is disconnected to shrink." the West fire that the market share for the ham processed by traditional handicraft is constantly produced by the low-salt pickled technique in west
Leg " is tied up, and reason is, by conventionally produced finished product ham salt content height, less to adapt to the taste of modern.This hair
The sterilization and bacteriostasis effect of bright utilization ultraviolet, using artificial ultraviolet light technology, sterilizes and antibacterial by physical means, keeps away
Having exempted from existing high salt pickling process causes the over-salty market of mouthfeel, realizes less salt making, product is more suitable for the taste of modern,
It can directly eat, not only delicious fresh perfume (or spice), and also have the effect of promoting the production of body fluid out taste, with huge potential market, prospect is tempting.
The present invention utilizes the sterilization and bacteriostasis effect of ultraviolet, using artificial ultraviolet light technology, by physical means
Sterilization and antibacterial, realizes low-salt pickled, and meets food production safety requirements.The present invention can be in naturally open tradition fire
Completed in leg workshop, without being used as west low-temperature salting technology or domestic reference west technology modern processing
Seal freezer and carry out strict Temperature and Humidity Control.Rigors of the existing low-salt pickled technique to production environment condition are reduced,
Eliminate the equipment investment of sealing freezer and strict temperature and humidity control.The pressure of manufacturing enterprise's equipment investment is alleviated, while also dropping
Low production process is to realize the energy consumption of temperature and humidity control, and then reduces production cost, improves profit margin and market competition
Power.
In order to realize the purpose for increasing fresh and Titian, prior art generally uses pickling process, is imitated especially with ham salting technique
Fruit is optimal, still, and ham salting technique is by complicated biochemical reaction, not only pickling process is complicated, and the production cycle is long, and one
As the ham salting cycle take 8-10 months even more than year, be especially intended to obtain and preferably increase fresh Titian effect, in addition it is also necessary to be longer
Fermentation and after-ripening digestion time, sometimes even need to take more than 3 years.The present invention utilizes the high-energy photon elicitor protein of ultraviolet
Matter and fat molecule are cracked into small molecule effect, using photodestruciton and photocatalysis, accelerate product to increase fresh and Titian, shorten
Production cycle.Using the present invention, the production cycle only needs the 2-3 months, and 1/3rd of the only existing pickling process production cycle, significantly
The financial cost of manufacturing enterprise is alleviated, the resource utilization of manufacturing enterprise is improved at double.
Using the making meat product of the present invention, compared to existing pickling process, simple production process of the invention many,
Services dispatch is less than a quarter of existing process.Existing ham salting technique, not only the production cycle is long, and complex process.
Need repeatedly to go up salt, not only applying salt and stacking during upper salt every time needs onerous toil, expends a large amount of labours, and two
Secondary upper salt interval also needs multiple turning, and each turning also needs to expend a large amount of labours, dries and be aged turning repeatedly during after-ripening
Also a large amount of labours are cost.And the present invention not only shortens the production cycle, Er Qiecao using the cracking and catalytic action of ultraviolet lighting
Make simply, not only upper salt number of times is few, need to only go up salt 1-2 times, and using directly hanging, without stacking and turning.Therefore, significantly
Operation is simplified, substantial amounts of labor service demand is saved.Labor service is less than a quarter of existing pickling technology needed for of the invention.
Chance of the existing meat pickling process by microorganism pollution during long-cycle production is a lot.By courses of infection
Dipleg have during fermenting-ripening can the growth of toxigenic microorganism, it is likely that its toxin can be remained in the product, led
Traditional handicraft is caused to be difficult to meet food production safety requirements.In addition, traditional ham processing technology is in order to prevent or reduce leg material
It is contaminated, the expelling parasite fly eradication measure taken, easy residual harmful substance, it is difficult to meet food production safety requirements.
The present invention uses artificial ultraviolet light technology, using the sterilization and bacteriostasis effect of ultraviolet, is pressed down with physical sterilization
Bacterium method substitutes the traditional antibacterial measure of chemical sterilization, it is to avoid the noxious material residual of traditional handicraft, easily makes ham processed
Cheng Fuhe food production safety requirements.
The present invention uses the physical means of ultraviolet lighting to substitute tradition and relies on the biochemistry such as preservative, additive or fermentation decomposition
Method；Using the sterilization and bacteriostasis effect of ultraviolet, using the traditional heavy-salt cure technique of ultraviolet lighting technological improvement, significantly reduce
Salt content in meat product, solves traditional pickling process technique because salt dosage causes greatly product salt content high, mouthfeel is over-salty
And the problem of be not suitable with modern's taste；The present invention is decomposed using deep ultraviolet high-energy photons elicitor protein and fatty macromolecular
Principle, doing for fresh and Titian is increased using the fermentation or addition additive of the traditional meat packing technique of ultraviolet lighting technical substitution
Method, it is to avoid traditional handicraft realizes the problem of fermentation process produces toxin or additive carries harmful substance and relies on physics
The purpose that means increase fresh Titian and remained without toxin or harmful physical.Meat product processing has been broken away to be difficult to meet food production
The predicament of safety requirements.Meanwhile, the present invention decomposed using DUV high-energy photons elicitor protein and fatty macromolecular and
The principle of shallow ultraviolet catalytic Maillard reaction accelerates meat material and increases fresh and Titian speed, shortens the production cycle.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (8)
1. a kind of method for processing meat of use artificial lighting lifting delicate flavour and fragrance, it is characterised in that the use artificial light
Use artificial lighting and less salt to penetrate into method according to the method for processing meat of lifting delicate flavour and fragrance, processed meat material is increased fresh and is carried
It is fragrant；Lay to soak with saturated brine using surface and fresh meat to be processed is carried out to apply salt, total salt dosage is less than fresh meat weight
5%；The fresh meat being processed using artificial ultraviolet light, using radiation intensity in 1 μ W/cm2-10mW/cm2Artificial ultraviolet light
The processed fresh meat of irradiation.
2. the method for processing meat of delicate flavour and fragrance is lifted using artificial lighting as claimed in claim 1, it is characterised in that institute
The method for processing meat for lifting delicate flavour and fragrance using artificial lighting is stated to comprise the following steps：
Step one, fresh meat is selected, square or stick, cleared bloodstain is cut into；
Step 2, is soaked -5 minutes 1 minute with 5 DEG C -15 DEG C of saturated brines；
Step 3, will be hung on draining rack by SS saline soaked meat material, while with 10 μ W/cm2-1mW/cm2Ultraviolet it is continuous or
Have a rest irradiation；
Step 4, be uniformly laid in fresh meat surface with the 1%-3% salt of meat material weight, or uses 5-20 DEG C of saturated brine
Immersion 1-10 minutes；
Step 5, by the meat material of upper complete salt, moves to ultraviolet light room, uses 0.1mW/cm2-10mW/cm2Ultraviolet light it is daily between
Have a rest irradiation；
Step 6, after-the 3 day the 2nd day, treats that meat material surface salt melts completely, then uniformly lay fresh meat weight on lean meat surface
1% new salt carry out continuous salt, or with 5 DEG C -18 DEG C of saturated aqueous common salt immersion meat material -10 minutes 1 minute；
Step 7, by the meat material 0.1mW/cm of dipped salt2-10mW/cm2Ultraviolet light irradiate daily；
Step 8, after-the 7 day the 5th day, with 1 μ W/cm2-10mW/cm2The daily intermittent irradiation of ultraviolet light；
Step 9, after-the 15 day the 10th day, with 1 μ W/cm2-10mW/cm2Every 1 day of ultraviolet light or irradiate every other day；
Step 10, after-the 30 day the 25th day, stops ultraviolet light, is aged under ventilated environment；
Step 11, after-the 45 day the 30th day, after being aged through 5-15 days, reaches that fresh fragrant requirement can undercarriage be edible or packaging pin
Sell.
3. the method for processing meat of delicate flavour and fragrance is lifted using artificial lighting as claimed in claim 2, it is characterised in that institute
State draining rack in step 2, draining -10 hours 0.5 hour.
4. the method for processing meat of delicate flavour and fragrance is lifted using artificial lighting as claimed in claim 2, it is characterised in that institute
State and 0.1mW/cm is used in step 52-10mW/cm2Ultraviolet light daily intermittent irradiation 1-20 times, every time -60 minutes 1 minute.
5. the method for processing meat of delicate flavour and fragrance is lifted using artificial lighting as claimed in claim 2, it is characterised in that institute
State and 0.1mW/cm is used in step 72-10mW/cm2Ultraviolet light irradiate 3-18 times daily, -60 minutes 1 minute every time.
6. the method for processing meat of delicate flavour and fragrance is lifted using artificial lighting as claimed in claim 2, it is characterised in that institute
State in step 8 with 1 μ W/cm2-10mW/cm2Ultraviolet light daily intermittent irradiation 1-15 times, every time -60 minutes 1 minute.
7. the method for processing meat of delicate flavour and fragrance is lifted using artificial lighting as claimed in claim 2, it is characterised in that institute
State in step 9 with 1 μ W/cm2-10mW/cm2Every 1 day of ultraviolet light or every other day irradiate 1-10 times, every time -30 minutes 1 minute.
8. a kind of method for processing meat for lifting delicate flavour and fragrance using artificial lighting as described in claim 1~7 any one
The meat products of processing.
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| CN115381055A (en) * | 2022-08-15 | 2022-11-25 | 景德镇市隆政食品有限公司 | Fermentation method for rapidly preparing soft-shelled abalone |
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Effective date of registration: 20230206 Address after: 843006 Lishui Road, Economic and Technological Development Zone, Aksu City, Aksu Prefecture, Xinjiang Uygur Autonomous Region Patentee after: Aksu Hongsheng Animal Husbandry Co.,Ltd. Address before: 321004 No. 688 Yingbin Road, Zhejiang, Jinhua Patentee before: ZHEJIANG NORMAL University |