CN107307314A - A kind of processing method of local flavor paste flavor pinenut forcemeat veal - Google Patents
A kind of processing method of local flavor paste flavor pinenut forcemeat veal Download PDFInfo
- Publication number
- CN107307314A CN107307314A CN201710494232.0A CN201710494232A CN107307314A CN 107307314 A CN107307314 A CN 107307314A CN 201710494232 A CN201710494232 A CN 201710494232A CN 107307314 A CN107307314 A CN 107307314A
- Authority
- CN
- China
- Prior art keywords
- beef
- pinenut
- processing method
- flavor
- local flavor
- 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.)
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Classifications
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Abstract
The present invention is on a kind of processing method of local flavor paste flavor pinenut forcemeat veal, it is characterised in that suppress the growth of harmful bacteria, tenderization meat by being inoculated with bacillus, optimize beef process, the molecule for changing beef is constituted, and improves beef-flavouring, strengthen stability, extend the storage period of meat products.
Description
Technical field
The present invention relates to food processing field, a kind of processing method of local flavor paste flavor pinenut forcemeat veal is related generally to.
Background technology
In China, because the protein content of beef product is high, and fat, cholesterol level are low, delicious flavour and nutrition
The advantages of value is abundant, consumption of the people to beef product also constantly expands.But the machined layer of the traditional beef product of China
Secondary single, local flavor is of less types, and most of manufacturing enterprises are all concentrated on production dried beef this traditional food, and it has local flavor
Advantage strong, easy to carry etc., but during its cooking and baking and banking up with earth etc., beef causes the color and luster of product because of dehydration not
Good, mouthfeel is hard.In addition, traditional handicraft is continued to use in the processing of traditional beef product always so that the production cycle length of product,
The shortcomings of local flavor is unstable, yield rate is low, power consumption is high, has been not suitable for the large-scale production requirement of modern food industry, and production
The local flavor of product is single, it is impossible to meet consumer demand, and market receives certain limitation.
Fermentation dehydrated beef is a kind of unique flavor, soft texture and the storage period length by being obtained after microbial fermentation
Meat products.Grand celebration is existed《Application of the bacillus in local flavor beef making》It is middle to study the production paste flavor bacterium isolated from white wine
It is used as leavening and makes fermentation dehydrated beef, optimization such as ferment, baked and banked up with earth at the process conditions, the basic physics and chemistry spy of research fermentation dehydrated beef
Levy, the change of free amino acid and flavor substance.
The content of the invention
The present invention is in order to optimize beef process, and the molecule for changing beef is constituted, and improves beef-flavouring, and enhancing is stable
There is provided a kind of processing method of local flavor paste flavor pinenut forcemeat veal for property.
A kind of processing method of local flavor paste flavor pinenut forcemeat veal, it is characterised in that it is made up of following step：
1）, will freezing ultrasonication of the beef through 400-450kHz, 80-12OW to defrosting is softened, cut into 5-6cm3 meat cubelets,
3-3.5% salt is added, continues ultrasonication 20-25 minutes；
2）, by step diced beef mix add 2-3 times measure pasteurized milk, heating water bath adds to 35-45 DEG C and accounts for Quality Beef
3.5-4.0% glucose, 3-3.5% soy meals, is sufficiently stirred for, and accesses 3.5-3.8% bacillus, and ferment at constant temperature 24-48 is small
When；
3）, by step 2 gained diced beef add 3-3.5% by cloves, dried orange peel, anise, Chinese cassia tree equal proportion mix Ultramicro-powder, in
0.1-0.2MPa, 120-121 DEG C sterilize 25-30 minutes, and it is 30-35% to take out diced beef and dried in 60-65 DEG C to moisture；
4）, step 3 gained diced beef added into 10-12% pine seed kernel powders, in extruding 1-1.5 hours, tooth under 1-1.2 tons of pressure repeatedly
Take turns roller fluffy 10-15 minutes；
5）, by fluffy forcemeat veal obtained by step 4 in 90-95 DEG C of microwave drying to moisture be 15-20%, again fluffy processing
10-15 minutes, perfume is baked 30-35 seconds through 120-125 DEG C, room temperature is cooled to, sealed packaging is preserved.
It is an advantage of the invention that：
A kind of processing method of local flavor paste flavor pinenut forcemeat veal of the present invention, it is by ultrasound defrosting, i.e., quick, avoid high temperature from making again
It is meat aging, rotten.Bacillus is inoculated with, in fermentation system, because the acid compound produced in fermentation meat product can
Suppress the growth of harmful bacteria, the antibacterial material of generation can also suppress pathogenic microorganism and produce toxin；In addition, bacillus has
There is the ability of degrading nitrite, so as to reduce the content of nitrite, effectively ensured fermentation meat product security；Because
The enzyme that the microorganism of directional inoculation or its growth are produced is degraded the meat fiber tissue of beef, the meat products after fermentation
Meat tenderization, texture improve.The macromoleculars such as enzyme protein degradation matter, fat, the carbohydrate produced due to microorganism or its growth metabolism
Material, produces substantial amounts of micromolecular compound：Peptide, amino acid and volatile aliphatic acid etc., assign meat products uniqueness
Fragrance, it is more easily digested.Fermentation meat product inhibits meat products because of low moisture activity, low ph value and high concentration salt
The propagation of middle pathogen, extends the storage period of meat products so that product has preferable stability.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of local flavor paste flavor pinenut forcemeat veal, it is characterised in that it is made up of following step：
1）, will freezing ultrasonication of the beef through 4000kHz, 80W to defrostings is softened, cut into 5 meat cubelets, add 3.5% food
Salt, continues ultrasonication 20 minutes；
2）, step diced beef mixed add 2 times of amount pasteurized milks, heating water bath adds to 37 DEG C and accounts for Quality Beef 3.5%
Glucose, 3% soy meal, be sufficiently stirred for, access 3.5% bacillus, ferment at constant temperature 48 hours；
3）, by step 2 gained diced beef add 3.5% by cloves, dried orange peel, anise, Chinese cassia tree equal proportion mix Ultramicro-powder, in
0.1MPa, 121 DEG C sterilize 25 minutes, take out diced beef in 60 DEG C dry to moisture be 30%；
4）, step 3 gained diced beef added into 12% pine seed kernel powder, in being extruded repeatedly under 1 ton of pressure 1 hour, gear pulley fluffy 12
Minute；
5）, by fluffy forcemeat veal obtained by step 4 in 90 DEG C of microwave dryings to moisture be 15%, fluffy processing 10 minutes again,
It is roasting fragrant 30 seconds through 120 DEG C, room temperature is cooled to, sealed packaging is preserved.
Claims (5)
1. a kind of processing method of local flavor paste flavor pinenut forcemeat veal, it is characterised in that it is made up of following step：
1）, will freezing beef through ultrasonication to defrostings is softened, cut into 5-6cm3 meat cubelets, add 3-3.5% salt, continuation
Ultrasonication 20-25 minutes；
2）, by step diced beef mix add 2-3 times measure pasteurized milk, heating water bath adds to 35-45 DEG C and accounts for Quality Beef
3.5-4.0% glucose, 3-3.5% soy meals, is sufficiently stirred for, and accesses bacillus, ferment at constant temperature 24-48 hours；
3）, by step 2 gained diced beef add 3-3.5% by cloves, dried orange peel, anise, Chinese cassia tree equal proportion mix Ultramicro-powder, in
0.1-0.2MPa, 120-121 DEG C sterilize 25-30 minutes, take out diced beef and dry；
4）, step 3 gained diced beef added into 10-12% pine seed kernel powders, in extruding 1-1.5 hours, tooth under 1-1.2 tons of pressure repeatedly
Take turns roller fluffy 10-15 minutes；
5）, by fluffy forcemeat veal obtained by step 4 in 90-95 DEG C of microwave drying to moisture be 15-20%, again fluffy processing
10-15 minutes, bake perfume 30-35 seconds, be cooled to room temperature, sealed packaging is preserved.
2. a kind of processing method of local flavor paste flavor pinenut forcemeat veal according to claim 1, it is characterised in that step 1 ultrasound
Ripple treatment conditions are 400-450kHz, 80-12OW.
3. a kind of processing method of local flavor paste flavor pinenut forcemeat veal according to claim 1, it is characterised in that step 2 gemma
Bacillus inoculum concentration is 3.5-3.8%.
4. the processing method of a kind of local flavor paste flavor pinenut forcemeat veal according to claim 1, it is characterised in that step 3 is dried
Process is：It is 30-35% to be dried in 60-65 DEG C to moisture.
5. a kind of processing method of local flavor paste flavor pinenut forcemeat veal according to claim 1, it is characterised in that roasting perfume temperature
For 120-125 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710494232.0A CN107307314A (en) | 2017-06-26 | 2017-06-26 | A kind of processing method of local flavor paste flavor pinenut forcemeat veal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710494232.0A CN107307314A (en) | 2017-06-26 | 2017-06-26 | A kind of processing method of local flavor paste flavor pinenut forcemeat veal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107307314A true CN107307314A (en) | 2017-11-03 |
Family
ID=60179603
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710494232.0A Pending CN107307314A (en) | 2017-06-26 | 2017-06-26 | A kind of processing method of local flavor paste flavor pinenut forcemeat veal |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144783A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Method for processing crisp pork floss |
| CN102823877A (en) * | 2012-09-11 | 2012-12-19 | 山东省海水养殖研究所 | Enteromorpha prolifera dried meat floss and preparation method thereof |
| CN105454988A (en) * | 2015-11-24 | 2016-04-06 | 湖南农业大学 | Flavor beef pie and preparation method thereof |
-
2017
- 2017-06-26 CN CN201710494232.0A patent/CN107307314A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144783A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Method for processing crisp pork floss |
| CN102823877A (en) * | 2012-09-11 | 2012-12-19 | 山东省海水养殖研究所 | Enteromorpha prolifera dried meat floss and preparation method thereof |
| CN105454988A (en) * | 2015-11-24 | 2016-04-06 | 湖南农业大学 | Flavor beef pie and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 王葳等: "功率超声波在食品工艺中的应用", 《包装与食品机械》 * |
| 蒋大庆: "芽孢杆菌在风味牛肉制作中的应用", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
| 金锋: "紫菜松仁牛肉松加工工艺", 《肉类工业》 * |
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Application publication date: 20171103 |