CN107156675A - A kind of processing method for harrowing meat - Google Patents
A kind of processing method for harrowing meat Download PDFInfo
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- CN107156675A CN107156675A CN201710440197.4A CN201710440197A CN107156675A CN 107156675 A CN107156675 A CN 107156675A CN 201710440197 A CN201710440197 A CN 201710440197A CN 107156675 A CN107156675 A CN 107156675A
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- meat
- cutlet
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Abstract
The invention discloses a kind of processing method for harrowing meat, fresh or short-term freezing man livestock and poultry lean meat by raw material examinations, mowing, immersion, cutting, blending spice, low-temperature salting, the dehydration of paving sieve, enter fragrant urn leaching, unstrained spirits perfume curing sizing, section pack, high temperature high pressure sterilizing softening, outer packing and inspection storage and be made.The present invention passes through processing of being adopted new technology to domestic animal, fowl lean meat and beef etc., it is fabricated to the local flavor rake meat of uniqueness, the local flavor for having dried meat product has the too late softness of dried meat product again, product is neither too hard, nor too soft, be easy to chew, outside deconditioning young man, old man, children, the unsound crowd of tooth are also met to the demand of high protein lean meat, is tourism at home, lie fallow the good merchantable brand having a dinner party, and has very big quality-improving to existing drying CARCASS QUALITY.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of processing method for harrowing meat.
Background technology
As the improvement of people's living standards, the quantity of country's population of being obese is more and more at present, being too obese to cause
Slimmer, hypertension, hyperlipemic patients are all avoided eating animal fat meat by many diseases, such as hypertension, high fat of blood, and select food lean meat,
Lean meat protein content is high, and nutrition is good, but lean meat is processed into shaped article, often becomes stiff and solid, such as dried beef,
Dry, hard, difficult chew is exactly its feature.Many people, particularly old man, children, the unhealthy person of tooth is forbidding.
The content of the invention
It is an object of the invention to provide a kind of processing method for harrowing meat, with asking for solving to propose in above-mentioned background technology
Topic.
To achieve the above object, the present invention provides following technical scheme：
A kind of processing method for harrowing meat, is comprised the following steps that：
(1) raw material is checked and accepted：Choose fresh or short-term freezing man livestock and poultry lean meat；
(2) mowing：Pare off lymph, body of gland, broken bone, manadesma, blood stains, impurity, grease and the chopped cooked entrails of sheep；
(3) soak：Tap water at normal temperature floods the human body and soaks 50~70min, and frozen meat no longer soaks after flowing water thawing；
(5) cut：Along muscle fibre trend, the strip that width is 4~6cm is cut into；
(6) blending spice：Auxiliary material is added, cutlet is stirred with auxiliary material with mixer；
(7) low-temperature salting：The good cutlet of blending spice is held with water-tight vessel, 2~5 DEG C of fresh-keeping warehouses of feeding through 46~
50h's is pickled, and base perfume is salted down and penetrates taste；
(8) paving sieve dehydration：Paving sieve, not overlapping extruding drains water droplet, bakery is sent into time, in 70~80 DEG C of temperature
4~5h of lower baking, is qualified when product moisture is 20~24%, goes out drying room cooling；
(9) urn leaching is entered fragrant：The cutlet cooled down is neatly thrown into clean native urn, adds the auxiliary material liquid prepared and enter
Row leaching is fragrant, allows cutlet to suck and is impregnated with, it is ensured that full aroma is mellow and full, 46~50h of native urn leaching perfume under normal temperature；
(10) unstrained spirits perfume curing sizing：Vegetable oil is added in pot according to quantity and heated, seasoning white granulated sugar, pepper grain, pepper is added
Grain, dry chili make fragrance, pour into cutlet and stir-fry 10~15min, add honey and fry and mixes uniform, add white wine and go removal of impurities taste to rise
Pot cooling；
(11) section pack：The cutlet of unstrained spirits perfume curing sizing is cut into slices or cut off with slicer, section requires thickness
Uniformly, cut-out requires that length is consistent, is easy to pack to vacuumize, moisture 35~40% accurately claims dress to vacuumize by packing specification；
(12) high temperature high pressure sterilizing softens：It is paved on the sliced meat or cutlet of having taken out vacuum are smooth in stainless steel screen frame, send
Enter high temperature sterilization in retort, 1.8~2.1MPa of steam pressure, 117~121 DEG C of temperature；It is simultaneously soft in high temperature and high pressure environment
Change connective tissue so that the soft glutinous fragrance of product, it is ensured that shredded meat fibroid, there is chewiness again, palatability is strong, and child old man can
Easily enjoy；
(13) outer packing：Cased by specification requirement, it is desirable to and ensure that the name of an article, date of manufacture are clear, error-free；
(14) storage is examined：Quality inspection is qualified, piled up by storehouse requirement.
It is used as further scheme of the invention：In the step (6), the proportioning of auxiliary material is to be added per in 100kg raw meat bars
1.4~1.6kg salt, 0.9~1.1kg zanthoxylum powders, 1.8~2.2kg wine, 0.9~1.1kg chilli powders and 2.8~3.2kg sauce
Oil.
It is used as further scheme of the invention：In the step (9), the proportioning of auxiliary material liquid is to be dehydrated per 100kg in cutlet
Add 5~8kg white granulated sugars, 0.5~1kg monosodium glutamates, 60~80kg spice waters, 5~8kg honey, 0.08~0.12kg D- different anti-bad
Blood sodium.
It is used as further scheme of the invention：In the step (10), matching for seasoning adds in the cutlet for being every 40kg
Enter 4.5~5.5kg vegetable oil, 1.8~2.2kg white granulated sugars, 0.7~0.9kg pepper grains, 0.10~0.14kg pepper corns, 0.3~
0.5kg dry chilis, 0.9~1.1kg honey and 0.9~1.1kg white wine.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention uses brand-new technology, by the way that to domestic animal, fowl lean meat, beef that particularly hardly possible is chewed etc. uses new work
Skill is processed, and is fabricated to the local flavor rake meat of uniqueness, and the local flavor for having dried meat product has the too late softness of dried meat product again, and product is soft or hard
It is moderate, be easy to chew, fragrance is pleasant, and aftertaste is long, outside deconditioning young man, also meets old man, children, tooth unsound
Crowd, to the demand of high protein lean meat, is tourism at home, lie fallow the good merchantable brand having a dinner party, and has very big to existing drying CARCASS QUALITY
Quality-improving.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
The procedure of processing for harrowing meat is as follows：
(1) raw material is checked and accepted：Choose fresh or short-term freezing man livestock and poultry lean meat；
(2) mowing：Pare off lymph, body of gland, broken bone, manadesma, blood stains, impurity, grease and the chopped cooked entrails of sheep；
(3) soak：Tap water at normal temperature floods human body immersion 50min, and frozen meat no longer soaks after flowing water thawing；
(5) cut：Along muscle fibre trend, the strip that width is 6cm is cut into；
(6) blending spice：Auxiliary material is added, cutlet is stirred with auxiliary material with mixer；The proportioning of auxiliary material is per 100kg
1.4kg salt, 0.9kg zanthoxylum powders, 2.2kg wine, 1.1kg chilli powders and 2.8kg soy sauce are added in raw meat bar；
(7) low-temperature salting：The good cutlet of blending spice is held with water-tight vessel, 2 DEG C of fresh-keeping warehouse salting down through 50h are sent into
System, base perfume is salted down and penetrates taste；
(8) paving sieve dehydration：Paving sieve, not overlapping extruding drains water droplet, bakery is sent into time, dried at a temperature of 70 DEG C
5h, is qualified when product moisture is 20~24%, goes out drying room cooling；
(9) urn leaching is entered fragrant：The cutlet cooled down is neatly thrown into clean native urn, adds the auxiliary material liquid prepared and enter
Row leaching is fragrant, allows cutlet to suck and is impregnated with, it is ensured that full aroma is mellow and full, native urn leaching perfume 46h under normal temperature；The proportioning of auxiliary material liquid is every
5kg white granulated sugars, 1kg monosodium glutamates, 80kg spice waters, 5kg honey, the different Vitamin C sodium of 0.12kg D- are added in 100kg dehydration cutlet；
(10) unstrained spirits perfume curing sizing：Vegetable oil is added in pot according to quantity and heated, seasoning white granulated sugar, pepper grain, pepper is added
Grain, dry chili make fragrance, pour into cutlet and stir-fry 10min, add honey and fry and mixes uniform, add white wine and go removal of impurities taste off the pot cold
But；Addition 4.5kg vegetable oil, 2.2kg white granulated sugars, 0.7kg pepper grains, 0.14kg Hus in the cutlet that the proportioning of seasoning is every 40kg
Green pepper grain, 0.3kg dry chilis, 1.1kg honey and 0.9kg white wine；
(11) section pack：The cutlet of unstrained spirits perfume curing sizing is cut into slices or cut off with slicer, section requires thickness
Uniformly, cut-out requires that length is consistent, is easy to pack to vacuumize, moisture 35~40% accurately claims dress to vacuumize by packing specification；
(12) high temperature high pressure sterilizing softens：It is paved on the sliced meat or cutlet of having taken out vacuum are smooth in stainless steel screen frame, send
Enter high temperature sterilization in retort, steam pressure 1.8MPa, 121 DEG C of temperature；Soften connective tissue in high temperature and high pressure environment simultaneously,
So that the soft glutinous fragrance of product, it is ensured that shredded meat fibroid, there is chewiness again, palatability is strong, and child old man can easily enjoy；
(13) outer packing：Cased by specification requirement, it is desirable to and ensure that the name of an article, date of manufacture are clear, error-free；
(14) storage is examined：Quality inspection is qualified, piled up by storehouse requirement.
Embodiment 2
The procedure of processing for harrowing meat is as follows：
(1) raw material is checked and accepted：Choose fresh or short-term freezing man livestock and poultry lean meat；
(2) mowing：Pare off lymph, body of gland, broken bone, manadesma, blood stains, impurity, grease and the chopped cooked entrails of sheep；
(3) soak：Tap water at normal temperature floods human body immersion 60min, and frozen meat no longer soaks after flowing water thawing；
(5) cut：Along muscle fibre trend, the strip that width is 5cm is cut into；
(6) blending spice：Auxiliary material is added, cutlet is stirred with auxiliary material with mixer；The proportioning of auxiliary material is per 100kg
1.5kg salt, 1.0kg zanthoxylum powders, 2.0kg wine, 1.0kg chilli powders and 3.0kg soy sauce are added in raw meat bar；
(7) low-temperature salting：The good cutlet of blending spice is held with water-tight vessel, 2~5 DEG C of fresh-keeping warehouses of feeding through 46~
50h's is pickled, and base perfume is salted down and penetrates taste；
(8) paving sieve dehydration：Paving sieve, not overlapping extruding drains water droplet, bakery is sent into time, dried at a temperature of 75 DEG C
4.5h, is qualified when product moisture is 20~24%, goes out drying room cooling；
(9) urn leaching is entered fragrant：The cutlet cooled down is neatly thrown into clean native urn, adds the auxiliary material liquid prepared and enter
Row leaching is fragrant, allows cutlet to suck and is impregnated with, it is ensured that full aroma is mellow and full, native urn leaching perfume 48h under normal temperature；The proportioning of auxiliary material liquid is every
It is different anti-bad that 6.5kg white granulated sugars, 0.75kg monosodium glutamates, 75kg spice waters, 6.5kg honey, 0.1kg D- are added in 100kg dehydration cutlet
Blood sodium；
(10) unstrained spirits perfume curing sizing：Vegetable oil is added in pot according to quantity and heated, seasoning white granulated sugar, pepper grain, pepper is added
Grain, dry chili make fragrance, pour into cutlet and stir-fry 12min, add honey and fry and mixes uniform, add white wine and go removal of impurities taste off the pot cold
But；Addition 5kg vegetable oil, 2kg white granulated sugars, 0.8kg pepper grains, 0.12kg peppers in the cutlet that the proportioning of seasoning is every 40kg
Grain, 0.4kg dry chilis, 1.0kg honey and 1.0kg white wine；
(11) section pack：The cutlet of unstrained spirits perfume curing sizing is cut into slices or cut off with slicer, section requires thickness
Uniformly, cut-out requires that length is consistent, is easy to pack to vacuumize, moisture 35~40% accurately claims dress to vacuumize by packing specification；
(12) high temperature high pressure sterilizing softens：It is paved on the sliced meat or cutlet of having taken out vacuum are smooth in stainless steel screen frame, send
Enter high temperature sterilization in retort, steam pressure 1.95MPa, 119 DEG C of temperature；Soften connective group in high temperature and high pressure environment simultaneously
Knit so that the soft glutinous fragrance of product, it is ensured that shredded meat fibroid, there is chewiness again, palatability is strong, and child old man can easily enjoy
With；
(13) outer packing：Cased by specification requirement, it is desirable to and ensure that the name of an article, date of manufacture are clear, error-free；
(14) storage is examined：Quality inspection is qualified, piled up by storehouse requirement.
Embodiment 3
The procedure of processing for harrowing meat is as follows：
(1) raw material is checked and accepted：Choose fresh or short-term freezing man livestock and poultry lean meat；
(2) mowing：Pare off lymph, body of gland, broken bone, manadesma, blood stains, impurity, grease and the chopped cooked entrails of sheep；
(3) soak：Tap water at normal temperature floods human body immersion 70min, and frozen meat no longer soaks after flowing water thawing；
(5) cut：Along muscle fibre trend, the strip that width is 4cm is cut into；
(6) blending spice：Auxiliary material is added, cutlet is stirred with auxiliary material with mixer；The proportioning of auxiliary material is per 100kg
1.6kg salt, 1.1kg zanthoxylum powders, 1.8kg wine, 1.1kg chilli powders and 2.8kg soy sauce are added in raw meat bar；
(7) low-temperature salting：The good cutlet of blending spice is held with water-tight vessel, 5 DEG C of fresh-keeping warehouse salting down through 46h are sent into
System, base perfume is salted down and penetrates taste；
(8) paving sieve dehydration：Paving sieve, not overlapping extruding drains water droplet, bakery is sent into time, dried at a temperature of 80 DEG C
4h, is qualified when product moisture is 20~24%, goes out drying room cooling；
(9) urn leaching is entered fragrant：The cutlet cooled down is neatly thrown into clean native urn, adds the auxiliary material liquid prepared and enter
Row leaching is fragrant, allows cutlet to suck and is impregnated with, it is ensured that full aroma is mellow and full, native urn leaching perfume 50h under normal temperature；The proportioning of auxiliary material liquid is every
8kg white granulated sugars, 1kg monosodium glutamates, 60kg spice waters, 8kg honey, the different Vitamin C sodium of 0.12kg D- are added in 100kg dehydration cutlet；
(10) unstrained spirits perfume curing sizing：Vegetable oil is added in pot according to quantity and heated, seasoning white granulated sugar, pepper grain, pepper is added
Grain, dry chili make fragrance, pour into cutlet and stir-fry 15min, add honey and fry and mixes uniform, add white wine and go removal of impurities taste off the pot cold
But；Addition 5.5kg vegetable oil, 1.8kg white granulated sugars, 0.9kg pepper grains, 0.10kg Hus in the cutlet that the proportioning of seasoning is every 40kg
Green pepper grain, 0.5kg dry chilis, 0.9kg honey and 1.1kg white wine；
(11) section pack：The cutlet of unstrained spirits perfume curing sizing is cut into slices or cut off with slicer, section requires thickness
Uniformly, cut-out requires that length is consistent, is easy to pack to vacuumize, moisture 35~40% accurately claims dress to vacuumize by packing specification；
(12) high temperature high pressure sterilizing softens：It is paved on the sliced meat or cutlet of having taken out vacuum are smooth in stainless steel screen frame, send
Enter high temperature sterilization in retort, steam pressure 2.1MPa, 117 DEG C of temperature；Soften connective tissue in high temperature and high pressure environment simultaneously,
So that the soft glutinous fragrance of product, it is ensured that shredded meat fibroid, there is chewiness again, palatability is strong, and child old man can easily enjoy；
(13) outer packing：Cased by specification requirement, it is desirable to and ensure that the name of an article, date of manufacture are clear, error-free；
(14) storage is examined：Quality inspection is qualified, piled up by storehouse requirement.
The present invention excavates cuisines among the people, and traditional handicraft and modern technologies are organically combined, allow the cuisines of ecosystem to pass through section
Skill is lifted and Guizhou mountain is walked out in guarantee, it is ensured that the safety of product, nutrition, health, convenient, is packed, without refrigeration；Solve
Dry, the hard, difficulty of instant flavored lean meat product chew problem；Its benefit from object expansion, applicable crowd extend to children and
Old man, is real love food, accomplishes people-oriented.
The production technology content of present invention rake meat is high, and production equipment requires more, complex process, and control standard is tight, processing
The pure meat gone out gives off a strong fragrance pure, long without muscle oil, and entrance infiltration is that dispersion is velvet shape, and light levigate chew overflows perfume in one's mouth, there is tooth
Anodontia can be enjoyed easily.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Claims (4)
1. a kind of processing method for harrowing meat, it is characterised in that comprise the following steps that：
(1) raw material is checked and accepted：Choose fresh or short-term freezing man livestock and poultry lean meat；
(2) mowing：Pare off lymph, body of gland, broken bone, manadesma, blood stains, impurity, grease and the chopped cooked entrails of sheep；
(3) soak：Tap water at normal temperature floods the human body and soaks 50~70min, and frozen meat no longer soaks after flowing water thawing；
(5) cut：Along muscle fibre trend, the strip that width is 4~6cm is cut into；
(6) blending spice：Auxiliary material is added, cutlet is stirred with auxiliary material with mixer；
(7) low-temperature salting：The good cutlet of blending spice is held with water-tight vessel, 2~5 DEG C of fresh-keeping warehouses of feeding are through 46~50h
Pickle, base perfume is salted down and penetrates taste；
(8) paving sieve dehydration：Paving sieve, not overlapping extruding drains water droplet, bakery is sent into time, 4 are dried at a temperature of 70~80 DEG C
~5h, is qualified when product moisture is 20~24%, goes out drying room cooling；
(9) urn leaching is entered fragrant：The cutlet cooled down is neatly thrown into clean native urn, adds the auxiliary material liquid prepared and soaked
Perfume (or spice), allows cutlet to suck and is impregnated with, it is ensured that full aroma is mellow and full, 46~50h of native urn leaching perfume under normal temperature；
(10) unstrained spirits perfume curing sizing：Vegetable oil is added in pot and heated according to quantity, seasoning white granulated sugar is added, pepper grain, pepper corn, peppery
Chillies dried makes fragrance, pours into cutlet and stir-fries 10~15min, adds honey and fries and mixes uniform, adds white wine and go removal of impurities taste off the pot cold
But；
(11) section pack：The cutlet of unstrained spirits perfume curing sizing is cut into slices or cut off with slicer, section requires that thickness is uniform,
Cut-out requires that length is consistent, is easy to pack to vacuumize, moisture 35~40% accurately claims dress to vacuumize by packing specification；
(12) high temperature high pressure sterilizing softens：It is paved on the sliced meat or cutlet of having taken out vacuum are smooth in stainless steel screen frame, feeding is killed
High temperature sterilization, 1.8~2.1MPa of steam pressure, 117~121 DEG C of temperature in bacterium pot；Soften knot in high temperature and high pressure environment simultaneously
Form tissue so that the soft glutinous fragrance of product, it is ensured that shredded meat fibroid, there is chewiness again, palatability is strong, and child old man can be light
Enjoy；
(13) outer packing：Cased by specification requirement, it is desirable to and ensure that the name of an article, date of manufacture are clear, error-free；
(14) storage is examined：Quality inspection is qualified, piled up by storehouse requirement.
2. the processing method of rake meat according to claim 1, it is characterised in that in the step (6), the proportioning of auxiliary material is
1.4~1.6kg salt, 0.9~1.1kg zanthoxylum powders, 1.8~2.2kg wine, 0.9~1.1kg capsicums are added in per 100kg raw meat bars
Powder and 2.8~3.2kg soy sauce.
3. the processing method of rake meat according to claim 1, it is characterised in that in the step (9), the proportioning of auxiliary material liquid
For added in every 100kg dehydration cutlet 5~8kg white granulated sugars, 0.5~1kg monosodium glutamates, 60~80kg spice waters, 5~8kg honey,
The different Vitamin C sodium of 0.08~0.12kg D-.
4. the processing method of rake meat according to claim 1, it is characterised in that in the step (10), the proportioning of seasoning
For added in every 40kg cutlet 4.5~5.5kg vegetable oil, 1.8~2.2kg white granulated sugars, 0.7~0.9kg pepper grains, 0.10~
0.14kg pepper corns, 0.3~0.5kg dry chilis, 0.9~1.1kg honey and 0.9~1.1kg white wine.
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2017
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| 翟怀凤: "《精选肉制品配方338例》", 31 July 2015, 北京：中国纺织出版社 * |
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Application publication date: 20170915 |