CN107223698A - A kind of crude antistaling agent collaboration vacuum cooled handles the fresh-keeping keeping method of halogen meat - Google Patents
A kind of crude antistaling agent collaboration vacuum cooled handles the fresh-keeping keeping method of halogen meat Download PDFInfo
- Publication number
- CN107223698A CN107223698A CN201710559929.1A CN201710559929A CN107223698A CN 107223698 A CN107223698 A CN 107223698A CN 201710559929 A CN201710559929 A CN 201710559929A CN 107223698 A CN107223698 A CN 107223698A
- Authority
- CN
- China
- Prior art keywords
- meat
- keeping
- vacuum
- fresh
- antistaling agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 71
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 41
- 150000002367 halogens Chemical class 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 30
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 21
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000009938 salting Methods 0.000 claims abstract description 5
- 238000002347 injection Methods 0.000 claims abstract description 4
- 239000007924 injection Substances 0.000 claims abstract description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 13
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 13
- 229940005581 sodium lactate Drugs 0.000 claims description 13
- 235000011088 sodium lactate Nutrition 0.000 claims description 13
- 239000001540 sodium lactate Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 235000019542 Cured Meats Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 210000000845 cartilage Anatomy 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 238000004080 punching Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 231100000241 scar Toxicity 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 14
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 description 11
- 235000015278 beef Nutrition 0.000 description 10
- 235000021110 pickles Nutrition 0.000 description 10
- 210000002435 tendon Anatomy 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 239000002932 luster Substances 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 239000000022 bacteriostatic agent Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 206010054949 Metaplasia Diseases 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000003182 parenteral nutrition solution Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the fresh-keeping keeping method that a kind of crude antistaling agent collaboration vacuum cooled handles halogen meat, the fresh-keeping keeping method of halogen meat comprises the following steps：By crude antistaling agent and obtained bittern hybrid injection in pretreated meat, through vacuum cooled, by packaging, pasteurize, vacuum packaging finished product after knead-salting, cooking.The Synergistic method that the present invention is used can significantly reduce the total plate count level of halogen meat products；In the extended shelf-life 25~30 days of halogen meat can be made at 4 DEG C.In addition, the inventive method can make, the yellowish pink pool of halogen is bright ruddy, and hardness is small, elastic foot, it is easier to liked by consumer.
Description
Technical field
Guaranteed the quality technical field the invention belongs to food fresh keeping, and in particular to a kind of crude antistaling agent collaboration vacuum cooled processing
The fresh-keeping keeping method of halogen meat.
Background technology
Halogen meat products is China's traditional properties meat products, because of aromatic flavour, soft taste and has chewy texture, deep by wide always
Big consumer likes that its consumption figure is increasing year by year.But it is unstable that China's tradition halogen meat products still suffers from low production efficiency, quality
Calmly, the problems such as shelf life is short, the far behind requirement of modern food processing industry.Therefore how to extend the halogen meat products shelf-life,
It is key issue urgently to be resolved hurrily to improve product edible quality.
In recent years, it is always study hotspot that crude antistaling agent extension shelf life of products is added in meat products.Correlative study table
It is bright, the problems such as crude antistaling agent compounding use can overcome the narrow antimicrobial spectrum of single antiseptic and inhibiting bacteria function agent, anticorrosion time limit is short；It can reach
To more preferable fresh-keeping effect, tolerance is produced while the cost of single use natural bacteriostatic agent can also be reduced and indivedual strains are reduced
The safety issue of property.Therefore related application research of the crude antistaling agent complex treatment in halogen meat products is quite to be necessary
's.
In halogen meat product industry metaplasia production. art, the meat after cooking can rest on 20~60 DEG C of environment the long period
In, there is potential safety hazard, and shelf life, the edible quality of product can be influenceed in the microbes amount reproduction remained in product
It can be affected.To improve this situation, the meat products processing factory of China is generally cold to product using conventional methods such as air-cooled, water coolings
But cool；But, this conventional method is there is also cool time length, manpower and materials cost is high and is difficult to ensure that product is safe and healthy
The shortcoming of property.To solve quick cooling problem, technical staff has carried out many researchs, wherein finding that vacuum cooling technology is in recent years
Come it is a kind of efficiently, easily cooling means.The principle of vacuum fast cooling technology is that product is placed in vacuum cooled room, is passed through
Evaporation endothermic, causes the temperature reduction of product in itself, this method cooldown rate is fast, process short, is remarkably improved product quality and life
Produce efficiency.But vacuum cooling technology is mainly used on the cooled fresh-keeping of vegetables and fresh flower at present, in Chinese style meat products field
Application it is considerably less.
The present invention relates to crude antistaling agent and vacuum cooling technology collaboration processing can significantly extend the guarantor of halogen meat products
The matter phase, improve its color and luster and texture.The technology has good application prospect in the fresh-keeping technical field of guaranteeing the quality of Chinese style meat products.
The content of the invention
To overcome the various defects during halogen food preservation is guaranteed the quality in the prior art, it is an object of the invention to provide one kind
The crude antistaling agent collaboration vacuum cooling technology extension halogen meat shelf-life simultaneously improves the method for its edible quality.This method is in raw meat
It is middle to add crude antistaling agent, handle the meat sample product after cooking through vacuum cooled cooling.The method can significantly extend halogen meat products
Shelf-life and make the yellowish pink damp good, mouthfeel of halogen good.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of crude antistaling agent collaboration vacuum cooled handles the fresh-keeping keeping method of halogen meat, the fresh-keeping side of guaranteeing the quality of the halogen meat
Method comprises the following steps：By crude antistaling agent and obtained bittern hybrid injection in pretreated meat, through knead-salting, boil
Through vacuum cooled, by packaging, pasteurize, vacuum packaging finished product after system.
Further, the crude antistaling agent is made up of trehalose and sodium lactate；Wherein trehalose addition is meat weight
5.5~6.5wt%, sodium lactate addition be meat weight 0.15~0.25wt%.
Further, the vacuum cooled uses vacuum cooled machine, sets final temperature as 24~32 DEG C, vacuum cooled pressure is
2~5KPa.
Further, the raw meat pretreatment is that raw meat is removed into fat, cartilage, drenched after scar, extravasated blood, dirt, is cut
Into 200g or so bulk, clear water punching drift removes cube meat surface blood stains, drains away the water, measures；
The bittern is by cassia bark 2g, anise 2g, Chinese prickly ash 2.5g, fennel seeds 2g, chilli 3, with clean gauze bag
Wrap up in, material bag is made；The material bag is put into 5L water, salt 200g, soy sauce 4ml, cooking wine 3ml, soft white sugar 20g is added, through big fire
Switch to boiling with soft fire 50min after infusion 10min, bittern is made；
The bittern injection is the diverse location that bittern parenteral solution is expelled to meat after pretreatment；
The knead-salting is the meat that will be injected through bittern in 10 DEG C of manual rubbing type kneading 5min；Continuous 4 times, every time between
Every 3min, cured meat is made；
Described cook is that cured meat is put into boiling water to cook after 5min, keeps slight boiling condition to cook 30min, halogen is made
Meat；
The pasteurize is that packed meat is sterilized into 30min 90 DEG C in high-temperature sterilization pot；Packed meat stream after sterilization
Room temperature is water-cooled to, sterilization meat is made；
The vacuum packaging is that will sterilize meat through finished product is vacuum-packed；Vacuum condition is vacuum chamber pumpdown time 30s；
Plastic packaging is using heat-sealing, and sealing time is 5s；Cool time is 5s after plastic packaging.
Further, the vacuum packaging is the composite evacuated packaging bags of PA/PE.
Beneficial effects of the present invention are as follows：1st, the crude antistaling agent used in the present invention and vacuum cooling technology collaboration processing
Method, the problems such as crude antistaling agent compounding use can overcome the narrow antimicrobial spectrum of single antiseptic and inhibiting bacteria function agent, anticorrosion time limit is short；Reach
To more preferable fresh-keeping effect, tolerance is produced while the cost of single use natural bacteriostatic agent can also be reduced and indivedual strains are reduced
The safety issue of property.The principle of vacuum fast cooling technology is that product is placed in vacuum cooled room, by evaporation endothermic, is led
The temperature reduction of product in itself is caused, this method cooldown rate is fast, process short, is remarkably improved product quality and production efficiency.2nd, originally
The total plate count level of halogen meat products can be significantly reduced by inventing the Synergistic method used, of the invention in carrying out preservation experiment at 4 DEG C
Method can make the extended shelf-life 25~30 days of halogen meat compared to conventional method；In addition, the halogen that this Synergistic method is produced
Yellowish pink pool is bright ruddy, and hardness is small, elastic foot, it is easier to liked by consumer.
Brief description of the drawings
Fig. 1 is crude antistaling agent collaboration vacuum cooled processing halogen meat process chart.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below.Obviously, described implementation
Example is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
Embodiment 1
As shown in figure 1, by trehalose and 0.15wt% the sodium lactate for accounting for meat weight 5.5wt% respectively with it is obtained
Bittern be well mixed, be injected in beef tendon meat, through tumbling, pickle, cook after in 24 DEG C of vacuum cooled final temperature, vacuum pressure
Vacuum cooled under conditions of 2000Pa, by packaging, pasteurize, vacuum packaging finished product.
Embodiment 2
As shown in figure 1, by trehalose and 0.20wt% the sodium lactate for accounting for meat weight 5.5wt% respectively with it is obtained
Bittern be well mixed, be injected in beef tendon meat, through tumbling, pickle, cook after in 28 DEG C of vacuum cooled final temperature, vacuum pressure
Cooled down under conditions of 3500Pa, by packaging, pasteurize, vacuum packaging finished product.
Embodiment 3
As shown in figure 1, by trehalose and 0.25wt% the sodium lactate for accounting for meat weight 5.5wt% respectively with it is obtained
Bittern be well mixed, be injected in beef tendon meat, through tumbling, pickle, cook after in 32 DEG C of vacuum cooled final temperature, vacuum pressure
Cooled down under conditions of 5000Pa, by packaging, pasteurize, vacuum packaging finished product.
Embodiment 4
As shown in figure 1, by trehalose and 0.15wt% the sodium lactate for accounting for meat weight 6.0wt% respectively with it is obtained
Bittern be well mixed, be injected in beef tendon meat, through tumbling, pickle, cook after in 28 DEG C of vacuum cooled final temperature, vacuum pressure
Cooled down under conditions of 5000Pa, by packaging, pasteurize, vacuum packaging finished product.
Embodiment 5
As shown in figure 1, by trehalose and 0.20wt% the sodium lactate for accounting for meat weight 6.0wt% respectively with it is obtained
Bittern be well mixed, be injected in beef tendon meat, through tumbling, pickle, cook after in 32 DEG C of vacuum cooled final temperature, vacuum pressure
Cooled down under conditions of 2000Pa, by packaging, pasteurize, vacuum packaging finished product.
Embodiment 6
As shown in figure 1, by trehalose and 0.25wt% the sodium lactate for accounting for meat weight 6.0wt% respectively with it is obtained
Bittern be well mixed, be injected in beef tendon meat, through tumbling, pickle, cook after in 34 DEG C of vacuum cooled final temperature, vacuum pressure
Cooled down under conditions of 3500Pa, by packaging, pasteurize, vacuum packaging finished product.
Embodiment 7
As shown in figure 1, by trehalose and 0.15wt% the sodium lactate for accounting for meat weight 6.5wt% respectively with it is obtained
Bittern be well mixed, be injected in beef tendon meat, through tumbling, pickle, cook after in 32 DEG C of vacuum cooled final temperature, vacuum pressure
Cooled down under conditions of 3500Pa, by packaging, pasteurize, vacuum packaging finished product.
Embodiment 8
As shown in figure 1, by trehalose and 0.20wt% the sodium lactate for accounting for meat weight 6.5wt% respectively with it is obtained
Bittern be well mixed, be injected in beef tendon meat, through tumbling, pickle, cook after in 24 DEG C of vacuum cooled final temperature, vacuum pressure
Cooled down under conditions of 5000Pa, by packaging, pasteurize, vacuum packaging finished product.
Embodiment 9
As shown in figure 1, by trehalose and 0.25wt% the sodium lactate for accounting for meat weight 6.5wt% respectively with it is obtained
Bittern be well mixed, be injected in beef tendon meat, through tumbling, pickle, cook after in 28 DEG C of vacuum cooled final temperature, vacuum pressure
Cooled down under conditions of 2000Pa, by packaging, pasteurize, vacuum packaging finished product.
Comparative example 1
Bittern is injected in beef tendon meat, through tumbling, pickle, cook after naturally cool to room temperature.Packaged, pasteurize,
Finished product is vacuum-packed.
Performance detection：
For the effect of the checking present invention, sample made from above-described embodiment 1-9 and comparative example 1 is carried out following to having a competition
Test, testing result is as follows：
1st, total plate count is detected
Sample after different disposal is placed in 37 DEG C of incubators and places 48h, while blank assay is done, relatively more different groups
The total plate count level of sample.
2nd, lustre index is detected
Sample after different disposal is measured with colour difference meter, record L* values (brightness) and a* values (redness).
3rd, texture index is detected
By its consistency and elasticity of instrumental test of the sample after different disposal.
4th, sensory evaluation Indexs measure
Specify the index and points for attention of the purpose, meaning and subjective appreciation of this experiment.Evaluation group is constituted by 10 people,
Evaluation is individually carried out by each evaluation member every time, and do not contact with each other exchange, is gargled between sample evaluation with clear water.Evaluation group
Halogen meat fragrance, mouthfeel, structural state, color and luster, flavour, the aspect of residual meat flavour six are scored, standards of grading are shown in Table 1.
The sense organ evaluating meter of table 1
5th, comprehensive grading
Consider total plate count, color and luster (comprising L* values and a* values), texture (including consistency and elasticity) and the sense of sample
Official's four indexs of scoring, parameter optimization is carried out using Synthetic weighted mark method.In weighted scoring, the weight of total plate count is set
Coefficient is that the weight coefficient that the 40%, weight coefficient of L* values is 5%, the weight coefficient of a* values is 5%, hardness is 15%, elasticity
Weight coefficient be that the weight coefficients of 15%, sensory evaluation scores is 20%.If the requirement trend of inspection target is identical, then symbol phase
Together；Trend is different, and then symbol is different.Wherein more few better, the L* values of total plate count are the bigger the better, a* values are the bigger the better, hardness more
It is small it is better, elastic be the bigger the better, sensory evaluation scores are the bigger the better.In the calculation, the value being the bigger the better takes positive sign, the smaller the better value
Negative sign is taken, last comprehensive grading is the bigger the better.Gained evaluation result is as shown in table 2：
The halogen meat total plate count level of table 2 and the index of quality
As shown in table 2, compared to comparative example 1 and embodiment 1-9, crude antistaling agent collaboration vacuum cooled processing can significantly press down
The growth of microorganism in brewed brine meat, so as to extend its shelf-life；Section Example in the present invention can improve halogen meat L* values,
Its color and luster is set more to become clear, all embodiments can improve the a* values of halogen meat, make that its color and luster is more ruddy, and color and luster is integrally easier to
Liked by consumer；Most of embodiment in the present invention can reduce halogen meat toughness, increase its elasticity, make its resilient enough simultaneously
There is appropriate chewy texture.
Claims (9)
1. a kind of crude antistaling agent collaboration vacuum cooled handles the fresh-keeping keeping method of halogen meat, it is characterised in that：The halogen meat
Fresh-keeping keeping method comprises the following steps：By crude antistaling agent and obtained bittern hybrid injection in pretreated meat, warp
Through vacuum cooled, by packaging, pasteurize, vacuum packaging finished product after knead-salting, cooking.
2. a kind of crude antistaling agent collaboration vacuum cooled as claimed in claim 1 handles the fresh-keeping keeping method of halogen meat, it is special
Levy and be：The crude antistaling agent is made up of trehalose and sodium lactate；Wherein trehalose addition is the 5.5~6.5 of meat weight
Wt%, sodium lactate addition are 0.15~0.25 wt% of meat weight.
3. a kind of crude antistaling agent collaboration vacuum cooled as claimed in claim 1 handles the fresh-keeping keeping method of halogen meat, it is special
Levy and be：The vacuum cooled uses vacuum cooled machine, sets final temperature as 24~32 DEG C, and vacuum cooled pressure is 2~5 KPa.
4. a kind of crude antistaling agent collaboration vacuum cooled according to claim 1 handles the fresh-keeping keeping method of halogen meat, its
It is characterised by：The raw meat pretreatment is that raw meat is removed into fat, cartilage, drenched after scar, extravasated blood, dirt, is cut into 200 g left
Right bulk, clear water punching drift removes cube meat surface blood stains, drains away the water, measures.
5. a kind of crude antistaling agent collaboration vacuum cooled according to claim 1 handles the fresh-keeping keeping method of halogen meat, its
It is characterised by：The bittern is by the g of cassia bark 2, anistree 2 g, the g of Chinese prickly ash 2.5, the g of fennel seeds 2, chilli 3, with clean yarn
Cloth is wrapped up, and material bag is made；Material bag is put into 5 L water, adds the g of salt 200, the ml of soy sauce 4, the ml of cooking wine 3, the g of soft white sugar 20, warp
Switch to the min of boiling with soft fire 50 after the min of big fire infusion 10, bittern is made.
6. a kind of crude antistaling agent collaboration vacuum cooled according to claim 1 handles the fresh-keeping keeping method of halogen meat, its
It is characterised by：The knead-salting is the meat that will be injected through bittern in 10 DEG C of manual min of rubbing type kneading 5；Continuous 4 times, often
The min of minor tick 3, is made cured meat；Described cook is cooked after 5 min for cured meat is put into boiling water, keeps slight boiling condition to boil
30 min are made, halogen meat is made.
7. a kind of crude antistaling agent collaboration vacuum cooled according to claim 1 handles the fresh-keeping keeping method of halogen meat, its
It is characterised by：The pasteurize is that packed meat is sterilized into 30 min 90 DEG C in high-temperature sterilization pot；It is packed meat after sterilization
Flowing water is cooled to room temperature, and sterilization meat is made.
8. a kind of crude antistaling agent collaboration vacuum cooled according to claim 1 handles the fresh-keeping keeping method of halogen meat, its
It is characterised by：The vacuum packaging is that will sterilize meat through finished product is vacuum-packed；Vacuum condition is vacuum chamber pumpdown time 30
s；Plastic packaging is using heat-sealing, and sealing time is 5 s；Cool time is 5 s after plastic packaging.
9. a kind of crude antistaling agent collaboration vacuum cooled as claimed in claim 1 handles the fresh-keeping keeping method of halogen meat, it is special
Levy and be：The vacuum packaging is the composite evacuated packaging bags of PA/PE.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710559929.1A CN107223698B (en) | 2017-07-11 | 2017-07-11 | Fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of natural fresh-keeping agent and vacuum cooling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710559929.1A CN107223698B (en) | 2017-07-11 | 2017-07-11 | Fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of natural fresh-keeping agent and vacuum cooling |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107223698A true CN107223698A (en) | 2017-10-03 |
| CN107223698B CN107223698B (en) | 2020-06-26 |
Family
ID=59957300
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710559929.1A Active CN107223698B (en) | 2017-07-11 | 2017-07-11 | Fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of natural fresh-keeping agent and vacuum cooling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107223698B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110100877A (en) * | 2019-06-17 | 2019-08-09 | 滁州学院 | A kind of Halogen boils the preservation method of Spiced beef |
| CN111328866A (en) * | 2020-04-07 | 2020-06-26 | 滁州学院 | Fresh-keeping quality-guaranteeing method for processing spiced beef by immersion type vacuum cooling |
| CN112515080A (en) * | 2020-10-10 | 2021-03-19 | 赵立松 | All-dimensional quality-guaranteeing and flavoring process for food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396137A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant squid |
| CN102793210A (en) * | 2012-09-05 | 2012-11-28 | 天津商业大学 | Manufacturing method of sauce braised pork product |
-
2017
- 2017-07-11 CN CN201710559929.1A patent/CN107223698B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396137A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant squid |
| CN102793210A (en) * | 2012-09-05 | 2012-11-28 | 天津商业大学 | Manufacturing method of sauce braised pork product |
Non-Patent Citations (1)
| Title |
|---|
| 赵子瑞等: "酱卤肉制品加工技术研究进展", 《肉类研究》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110100877A (en) * | 2019-06-17 | 2019-08-09 | 滁州学院 | A kind of Halogen boils the preservation method of Spiced beef |
| CN111328866A (en) * | 2020-04-07 | 2020-06-26 | 滁州学院 | Fresh-keeping quality-guaranteeing method for processing spiced beef by immersion type vacuum cooling |
| CN112515080A (en) * | 2020-10-10 | 2021-03-19 | 赵立松 | All-dimensional quality-guaranteeing and flavoring process for food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107223698B (en) | 2020-06-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106261964A (en) | A kind of production method of Hubei flavor fermentation Siniperca chuatsi | |
| CN102960614B (en) | Processing method for medium square skin-on meat dumpling | |
| CN102835669B (en) | Fermentation type air-dried beef and production method of fermentation type air-dried beef | |
| CN103238854A (en) | Production method of air-dried yak meat | |
| CN102894170A (en) | Low-sugar preserved jerusalem artichoke and preparation method thereof | |
| CN107223698A (en) | A kind of crude antistaling agent collaboration vacuum cooled handles the fresh-keeping keeping method of halogen meat | |
| CN103750418B (en) | A kind of vegetable squid skewer and processing method thereof | |
| CN108651878A (en) | Low temperature salts down stew in soy sauce yak meat and mutton composition and its halogen method that salts down | |
| CN103844282A (en) | Method for fabricating canned fish from tilapia wastes | |
| CN102640833B (en) | Method for making preserved arrowhead by segmental sugar osmosis by microwave | |
| CN104996540A (en) | Fresh keeping method for shrimp meat | |
| CN102429005B (en) | Sausage casing biological preservative and application thereof | |
| CN104026641A (en) | Preparation method of tea-flavor instant grass carp | |
| CN109287970A (en) | A kind of preparation method of instant halogen pork head meat | |
| CN102697104B (en) | Lactic acid bacteria fermented jellyfish product and processing method thereof | |
| CN103355427B (en) | Processing technology for preparing recombined dried tofu by broken dried tofu | |
| CN102987436B (en) | Processing technology of steamed lamb | |
| CN102599615A (en) | Lyophilisation method of aquatic products and corresponding cryoprotectant thereof | |
| CN104172030A (en) | Pickle production method for effectively inhibiting pickle albuginea disease during fermentation process | |
| CN102240043A (en) | Instant shredded ham | |
| CN105192645A (en) | Circulating fermentation technology for cowpeas | |
| CN101642257B (en) | Process for producing beef and tendon composite food | |
| CN110946245B (en) | Composite bacteria-reducing ginger female duck and processing method thereof | |
| CN112544895A (en) | Sauce marinated duck foot processing method | |
| CN102805362B (en) | Preparation method of preserved butterfly-shaped pig's cheek meat product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 239001 Chuzhou College (Huifeng campus), No.1 Huifeng West Road, Nanqiao District, Chuzhou City, Anhui Province Patentee after: CHUZHOU University Address before: 239000 no.1528 fengle Avenue, Langya District, Chuzhou City, Anhui Province (Huifeng campus) Patentee before: CHUZHOU University |