CN107223698B - Fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of natural fresh-keeping agent and vacuum cooling - Google Patents

Fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of natural fresh-keeping agent and vacuum cooling Download PDF

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CN107223698B
CN107223698B CN201710559929.1A CN201710559929A CN107223698B CN 107223698 B CN107223698 B CN 107223698B CN 201710559929 A CN201710559929 A CN 201710559929A CN 107223698 B CN107223698 B CN 107223698B
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CN107223698A (en
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周頔
肖梅
蔡华珍
韩青莉
杜庆飞
闻雯
杨荣荣
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Chuzhou University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—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

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Abstract

The invention discloses a fresh-keeping and quality-guaranteeing method for processing marinated meat by cooperating natural fresh-keeping agent with vacuum cooling, which comprises the following steps: mixing natural antistaling agent and the prepared brine, injecting into the pretreated meat, rolling, pickling, boiling, vacuum cooling, packaging, pasteurizing, and vacuum packaging to obtain the final product. The synergistic method used by the invention can obviously reduce the colony count level of the marinated meat product; the shelf life of the marinated meat can be prolonged by 25-30 days at 4 ℃. In addition, the method of the invention can lead the stewed meat to have bright and ruddy color, small hardness and enough elasticity, and is easier to be loved by consumers.

Description

Fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of natural fresh-keeping agent and vacuum cooling
Technical Field
The invention belongs to the technical field of food preservation and quality guarantee, and particularly relates to a preservation and quality guarantee method for processing marinated meat by a natural preservative in cooperation with vacuum cooling.
Background
The braised meat product is a traditional flavor meat product in China, is deeply loved by wide consumers all the time because of strong fragrance, soft mouthfeel and chewy flavor, and the consumption of the braised meat product is increased year by year. However, the traditional stewed meat products in China still have the problems of low production efficiency, unstable quality, short shelf life and the like, and are far behind the requirements of the modern food processing industry. Therefore, how to prolong the shelf life of the marinated meat product and improve the edible quality of the product is a key problem to be solved urgently.
In recent years, adding a natural preservative into meat products to prolong the shelf life of the products is a research hotspot. Related researches show that the problems of narrow antibacterial spectrum, short antiseptic period and the like of a single antiseptic bacteriostatic agent can be solved by compounding the natural preservative; can achieve better fresh-keeping effect, and simultaneously can reduce the cost of using the natural bacteriostatic agent singly and the safety problem of tolerance generated by individual strains. Therefore, the research on the related application of the natural preservative compound treatment in the marinated meat products is quite necessary.
In the industrial production process of the marinated meat products, the boiled meat products stay in an environment of 20-60 ℃ for a long time, and residual microorganisms in the products can propagate in a large quantity, so that potential safety hazards exist, the shelf life can be influenced, and the eating quality of the products can be influenced. In order to improve the situation, the meat processing factory in China generally adopts the traditional methods of air cooling, water cooling and the like to cool the products; however, the traditional method has the defects of long cooling time, high cost of manpower and material resources and difficulty in ensuring the sanitary safety of the product. In order to solve the problem of rapid cooling, many studies have been made by technicians, in which vacuum cooling technology has been found to be an efficient and convenient cooling method in recent years. The principle of the vacuum rapid cooling technology is that products are placed in a vacuum cooling chamber, and the temperature of the products is reduced due to heat absorption through evaporation. However, the vacuum cooling technology is mainly applied to cooling and fresh keeping of vegetables and flowers at present, and is rarely applied to the field of Chinese meat products.
The natural preservative and the vacuum cooling technology related by the invention are cooperatively processed, so that the quality guarantee period of the marinated meat product can be obviously prolonged, and the color, luster and texture of the marinated meat product are improved. The technology has good application prospect in the technical field of preservation and quality guarantee of Chinese meat products.
Disclosure of Invention
In order to overcome various defects in the preservation and quality guarantee of the marinated meat products in the prior art, the invention aims to provide a method for prolonging the shelf life of the marinated meat and improving the eating quality of the marinated meat by the cooperation of a natural preservative and a vacuum cooling technology. The method comprises the steps of adding a natural preservative into raw meat, and carrying out vacuum cooling treatment on a cooked meat sample. The method can remarkably prolong the shelf life of the marinated meat product and ensure that the marinated meat has good color and luster and good taste.
The purpose of the invention can be realized by the following technical scheme:
a natural preservative and vacuum cooling synergistic marinated meat preservation and quality guarantee method comprises the following steps: mixing natural antistaling agent and the prepared brine, injecting into the pretreated meat, rolling, pickling, boiling, vacuum cooling, packaging, pasteurizing, and vacuum packaging to obtain the final product.
Further, the natural preservative consists of trehalose and sodium lactate; wherein the addition amount of trehalose is 5.5-6.5 wt% of the meat, and the addition amount of sodium lactate is 0.15-0.25 wt% of the meat.
Further, a vacuum cooler is used for vacuum cooling, the final temperature is set to be 24-32 ℃, and the vacuum cooling pressure is 2-5 KPa.
Further, the raw meat is pretreated by removing fat, cartilage, drenches scar, blood stasis and dirt from the raw meat, cutting the raw meat into blocks of about 200g, rinsing with clear water to remove the blood stain on the surfaces of the meat blocks, draining water and metering;
the brine is prepared by wrapping 2g of cassia bark, 2g of star anise, 2.5g of pepper, 2g of fennel and 3 dry hot peppers with clean gauze to prepare a material bag; putting the seasoning bag into 5L of water, adding 200g of salt, 4ml of soy sauce, 3ml of cooking wine and 20g of soft sugar, decocting with strong fire for 10min, and then decocting with slow fire for 50min to obtain brine;
the brine injection is to inject brine injection to different positions of the pretreated meat;
the rolling and pickling step is to manually knead the meat injected by brine at 10 ℃ for 5 min; continuously for 4 times, each time at an interval of 3min, and making into pickled meat;
the cooking is to cook the pickled meat in boiling water for 5min, and keep the slightly boiling state for cooking for 30min to obtain marinated meat;
the pasteurization is to sterilize the bagged meat in a high-temperature sterilization pot for 30min at 90 ℃; cooling the sterilized bagged meat to room temperature by using running water to obtain sterilized meat;
the vacuum packaging is to vacuum package the sterilized meat to obtain a finished product; the vacuum condition is vacuum chamber pumping time of 30 s; the plastic packaging adopts heat sealing, and the sealing time is 5 s; and the cooling time after plastic packaging is 5 s.
Further, the vacuum package is a PA/PE composite vacuum package bag.
The invention has the following beneficial effects: 1. according to the method for the synergistic treatment of the natural preservative and the vacuum cooling technology, the natural preservative is compounded and used, so that the problems of narrow antibacterial spectrum, short preservative period and the like of a single preservative bacteriostatic agent can be solved; the fresh-keeping effect is better, and simultaneously, the cost of using the natural bacteriostatic agent singly can be reduced, and the safety problem of tolerance generated by individual strains is solved. The principle of the vacuum rapid cooling technology is that products are placed in a vacuum cooling chamber, and the temperature of the products is reduced due to heat absorption through evaporation. 2. The synergistic method can obviously reduce the colony count level of the marinated meat product, and the preservation experiment is carried out at 4 ℃, so that the quality guarantee period of the marinated meat can be prolonged by 25-30 days compared with the traditional method; in addition, the stewed meat prepared by the synergistic method has bright and ruddy color, small hardness and enough elasticity, and is easier to be loved by consumers.
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FIG. 1 is a flow chart of a process for processing marinated meat by using a natural preservative in cooperation with vacuum cooling.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
As shown in figure 1, trehalose and sodium lactate in an amount of 5.5 wt% and 0.15 wt% respectively based on the weight of meat are mixed with the prepared brine uniformly, injected into beef tendon meat, rolled, pickled, boiled, vacuum-cooled at a final temperature of 24 deg.C under a vacuum pressure of 2000Pa, packaged, pasteurized, and vacuum-packaged to obtain the final product.
Example 2
As shown in figure 1, trehalose and sodium lactate in an amount of 5.5 wt% and 0.20 wt% respectively based on the weight of meat are mixed with the prepared brine uniformly, injected into beef tendon meat, and subjected to rolling, pickling and boiling, then cooled under the conditions of vacuum cooling final temperature of 28 ℃ and vacuum pressure of 3500Pa, and finally packaged, pasteurized and vacuum packaged to obtain the finished product.
Example 3
As shown in figure 1, trehalose and sodium lactate in an amount of 5.5 wt% and 0.25 wt% respectively based on the weight of meat are mixed with the prepared brine uniformly, injected into beef tendon meat, rolled, pickled, boiled, cooled under vacuum cooling at final temperature of 32 deg.C and vacuum pressure of 5000Pa, packaged, pasteurized, and vacuum packaged to obtain the final product.
Example 4
As shown in figure 1, trehalose and sodium lactate in an amount of 6.0 wt% and 0.15 wt% respectively based on the weight of meat are mixed with the prepared brine uniformly, injected into beef tendon meat, rolled, pickled, boiled, cooled under the conditions of vacuum cooling final temperature of 28 ℃ and vacuum pressure of 5000Pa, packaged, pasteurized and vacuum-packaged to obtain the finished product.
Example 5
As shown in figure 1, trehalose and sodium lactate in an amount of 6.0 wt% and 0.20 wt% respectively based on the weight of meat are mixed with the prepared brine uniformly, injected into beef tendon meat, rolled, pickled, boiled, cooled under vacuum cooling at final temperature of 32 deg.C and vacuum pressure of 2000Pa, and then packaged, pasteurized and vacuum packaged to obtain the final product.
Example 6
As shown in figure 1, trehalose and sodium lactate in an amount of 6.0 wt% and 0.25 wt% respectively based on the weight of meat are mixed with the prepared brine uniformly, injected into beef tendon meat, and subjected to rolling, pickling and boiling, then cooled under the conditions of vacuum cooling final temperature of 34 ℃ and vacuum pressure of 3500Pa, and finally packaged, pasteurized and vacuum packaged to obtain the finished product.
Example 7
As shown in figure 1, trehalose and sodium lactate in an amount of 6.5 wt% and 0.15 wt% respectively based on the weight of meat are mixed with the prepared brine uniformly, injected into beef tendon meat, and subjected to rolling, pickling and boiling, then cooled under the conditions of vacuum cooling final temperature of 32 ℃ and vacuum pressure of 3500Pa, and finally packaged, pasteurized and vacuum packaged to obtain the finished product.
Example 8
As shown in figure 1, trehalose and sodium lactate in an amount of 6.5 wt% and 0.20 wt% respectively based on the weight of meat are mixed with the prepared brine uniformly, injected into beef tendon meat, rolled, pickled, boiled, cooled under vacuum cooling at final temperature of 24 deg.C and vacuum pressure of 5000Pa, packaged, pasteurized, and vacuum packaged to obtain the final product.
Example 9
As shown in figure 1, trehalose and sodium lactate in an amount of 6.5 wt% and 0.25 wt% respectively based on the weight of meat are mixed with the prepared brine uniformly, injected into beef tendon meat, rolled, pickled, boiled, cooled under the conditions of vacuum cooling final temperature of 28 ℃ and vacuum pressure of 2000Pa, packaged, pasteurized and vacuum-packaged to obtain the finished product.
Comparative example 1
Injecting the brine into beef tendon meat, rolling, pickling, boiling, and naturally cooling to room temperature. Packaging, pasteurizing, and vacuum packaging to obtain the final product.
And (3) performance detection:
to verify the effect of the present invention, the following comparative tests were conducted on the samples prepared in examples 1 to 9 and comparative example 1, and the test results were as follows:
1. total colony count assay
And (3) placing the samples after different treatments in an incubator at 37 ℃ for 48h, simultaneously carrying out blank experiments, and comparing the total colony count levels of the samples of different groups.
2. Color index detection
The samples after the different treatments were measured with a colorimeter and the L (brightness) and a (redness) values were recorded.
3. Texture index detection
The hardness and elasticity of the differently treated samples were determined using a texture analyzer.
4. Sensory evaluation index detection
The purpose, meaning, and sensory evaluation index and notice of the experiment are clarified. The panelists consisted of 10 individuals, each evaluation was performed individually by each panelist without contact communication, and the samples were rinsed with clear water between evaluations. The evaluation group scores six aspects of the fragrance, the taste, the tissue state, the color, the taste and the residual meat flavor of the marinated meat, and the scoring standards are shown in table 1.
TABLE 1 sensory evaluation Table
Figure BDA0001346813370000051
Figure BDA0001346813370000061
5. Composite score
And comprehensively considering four indexes of the total number of colonies, the color (comprising an L value and an a value), the texture (comprising hardness and elasticity) and the sensory score of the sample, and performing parameter optimization by adopting a comprehensive weighted scoring method. In the weighted evaluation, the total number of colonies was set to 40%, L-value to 5%, a-value to 5%, hardness to 15%, elasticity to 15%, and sensory score to 20%. If the required trends of the investigation indexes are the same, the symbols are the same; the trend is different, the sign is different. Wherein the smaller the total number of colonies, the better the L value, the larger the a value, the better the hardness, the greater the elasticity, and the better the sensory score. In the calculation, the larger the better the value is, the positive sign is taken, the smaller the better the value is, the negative sign is taken, and the larger the final composite score is, the better the result is. The evaluation results are shown in table 2:
TABLE 2 total number of colonies of marinated meat and quality index
Figure BDA0001346813370000062
As shown in table 2, compared with comparative example 1 and examples 1-9, the natural preservative cooperating with the vacuum cooling treatment can significantly inhibit the growth of microorganisms in the marinated meat, thereby prolonging the shelf life thereof; according to some embodiments of the invention, the L value of the marinated meat can be increased, so that the color and luster of the marinated meat are brighter, and all embodiments can increase the a value of the marinated meat, so that the color and luster of the marinated meat are more ruddy, and the color and luster of the whole marinated meat is easier to be loved by consumers; most embodiments of the present invention can reduce the hardness of the meat and increase the elasticity of the meat, so that the meat is very elastic and has proper chewing strength.

Claims (7)

1. A fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of a natural fresh-keeping agent and vacuum cooling is characterized in that: the fresh-keeping and quality-guaranteeing method of the marinated meat comprises the following steps: mixing natural antistaling agent and the prepared brine, injecting into the pretreated meat, rolling, pickling, boiling, vacuum cooling, packaging, pasteurizing, and vacuum packaging to obtain the final product; the natural preservative consists of trehalose and sodium lactate; wherein the addition amount of trehalose is 5.5-6.5 wt% of the weight of meat, and the addition amount of sodium lactate is 0.15-0.25 wt% of the weight of meat; and the vacuum cooling uses a vacuum cooler, the final temperature is set to be 24-32 ℃, and the vacuum cooling pressure is set to be 2-5 KPa.
2. The preservation and quality guarantee method for the marinated meat by the cooperation of the natural preservative and the vacuum cooling as claimed in claim 1, which is characterized in that: the raw meat pretreatment comprises the steps of removing fat, cartilage, drenched scars, blood stasis and dirt from the raw meat, cutting the raw meat into blocks of about 200g, rinsing with clear water to remove the blood stain on the surfaces of the meat blocks, draining water and metering.
3. The preservation and quality guarantee method for the marinated meat by the cooperation of the natural preservative and the vacuum cooling as claimed in claim 1, which is characterized in that: the brine is prepared by wrapping 2g of cassia bark, 2g of star anise, 2.5g of pepper, 2g of fennel and 3 dry hot peppers with clean gauze to prepare a material bag; the flavoring bag is placed in 5L water, added with 200g of salt, 4ml of soy sauce, 3ml of cooking wine and 20g of soft sugar, and boiled over strong fire for 10min and then changed to small fire for 50min to obtain brine.
4. The preservation and quality guarantee method for the marinated meat by the cooperation of the natural preservative and the vacuum cooling as claimed in claim 1, which is characterized in that: the rolling and pickling step is to manually knead the meat injected by brine at 10 ℃ for 5 min; continuously for 4 times, each time at an interval of 3min, and making into pickled meat; the cooking is to cook the pickled meat in boiling water for 5min, and keep the slightly boiling state for 30min to obtain the marinated meat.
5. The preservation and quality guarantee method for the marinated meat by the cooperation of the natural preservative and the vacuum cooling as claimed in claim 1, which is characterized in that: the pasteurization is to sterilize the bagged meat in a high-temperature sterilization pot for 30min at 90 ℃; and cooling the sterilized bagged meat to room temperature by using running water to obtain the sterilized meat.
6. The preservation and quality guarantee method for the marinated meat by the cooperation of the natural preservative and the vacuum cooling as claimed in claim 1, which is characterized in that: the vacuum packaging is to vacuum package the sterilized meat to obtain a finished product; the vacuum condition is vacuum chamber pumping time of 30 s; the plastic packaging adopts heat sealing, and the sealing time is 5 s; and the cooling time after plastic packaging is 5 s.
7. The preservation and quality guarantee method for the marinated meat by the cooperation of the natural preservative and the vacuum cooling as claimed in claim 1, which is characterized in that: the vacuum package is a PA/PE composite vacuum package bag.
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