CN107549669A - A kind of method for salting under animal anaerobic metabolism state - Google Patents
A kind of method for salting under animal anaerobic metabolism state Download PDFInfo
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- CN107549669A CN107549669A CN201710690475.1A CN201710690475A CN107549669A CN 107549669 A CN107549669 A CN 107549669A CN 201710690475 A CN201710690475 A CN 201710690475A CN 107549669 A CN107549669 A CN 107549669A
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Abstract
The invention belongs to food processing technology field, the method for salting being related under a kind of animal anaerobic metabolism state.Comprise the following steps：A, configure the preserved materials needed for sauced meat to be put into homogenizer, homogeneous is stand-by；B, the cardiovascular of the animal after just slaughtering is connected using compression pump, preserved materials are pumped into intravascular；C, after the completion for the treatment of that preserved materials are pumped into, the fur and internal organ of animal is handled, passes through acid discharge after clean water treatment；D, after the completion of acid discharge, segmentation, dress vacuum bag between segmentation is delivered to, autoclaving, obtains required sauced meat.After the present invention stops according to animal body breathing, heart, body tissue cell is still in life anaerobic metabolism state, musculature has original elasticity, using the method for being pumped into preserved materials using cardiovascular, the microcirculation of preserved materials in animal body is realized, preserved materials is uniformly diffused into musculature, simultaneously, using vacuum acid discharge technique, and then flavor giving off a strong fragrance, soft tasty, nutritious purpose.
Description
Technical field
The invention belongs to the method for salting under food processing technology field, more particularly to a kind of animal anaerobic metabolism state.
Background technology
Marinated meat product is one of traditional meat products in China.Marinated meat product has convenient and easy, the close solid, color and luster of meat
Red white clearly demarcated, the salty fresh tasty, unique flavor of flavour, it is easy to carry and the features such as storage tolerance, is still liked so far by broad masses.
Today, butcher's meat are not already singly a kind of methods of preservation corrosion-resistant, have formed a kind of Particular craft of meat products processing.Sauced meat is
Butcher's meat that people like the most is a kind of, traditional sauced meat be after meat sweet fermented flour sauce, pungent and fragrant flavorings are pickled through natural air drying and
Into one kind pickle the peppery meat raw meat product of class, or the cooked product packed through HIGH PRESSURE TREATMENT has in beautiful color, with rich flavor
Feature, due to the addition of sweet fermented flour sauce, therefore referred to as sauced meat.
Improved constantly with the living standard of people, requirement of the people to the quality of life is also being stepped up, by sauced meat
For, people increasingly wish that its meat can also reach soft tasty, nutritious mesh while sauced meat taste is tasted
, the problems such as meat hard, old, poor taste be present however, using conventional methods and preparing sauced meat, present people's life can not be met
Demand.
The content of the invention
The present invention pickles the technical problems such as poor taste for above-mentioned existing sauced meat, proposes that one kind is reasonable in design, method is simple
It is single, cost is cheap and the meat succulence after pickling, flavor giving off a strong fragrance, a kind of soft tasty, nutritious animal anaerobic metabolism state
Under method for salting.
In order to achieve the above object, the technical solution adopted by the present invention is that the present invention provides a kind of animal anaerobic metabolism shape
Method for salting under state, including following effective procedure：
A, configure the preserved materials needed for sauced meat to be put into homogenizer, homogeneous packing is stand-by；
B, it is connected using pulse pump with by the cardiovascular of the animal after just slaughtering, preserved materials is pumped into vascular muscle
In tissue；
C, after the completion for the treatment of that preserved materials are pumped into, the fur and internal organ of animal are handled, is arranged by entering after clean water treatment between acid discharge
Acid；
D, after the completion of acid discharge, segmentation, dress vacuum bag between segmentation is delivered to, autoclaving, obtains required sauced meat.
Preferably, in a steps, the preserved materials by the big bone of ox is crushed boil added in bone soup Chinese prickly ash,
Eight kinds of anise, fennel seeds, cassia bark, dried orange peel, cloves, pepper and the root of Dahurain angelica aniseed be equipped with fermented soya bean, dark soy sauce, salt and monosodium glutamate boil and
Into.
Preferably, in the b step, just slaughtered animal is the animal after slaughtering in 40 minutes.
Preferably, in the b step, the weight ratio of preserved materials and animal is 3~5:100.
Preferably, the acid discharge is vacuum acid discharge, the method for the vacuum acid discharge is that the good animal of clean water treatment is defeated
After delivering between acid discharge, temperature is adjusted to 4 DEG C, is evacuated down to 2 negative pressure, maintains acid discharge time 48h.
Preferably, in the Step d, the autoclaved time is 15 minutes.
Preferably, in the Step d, high pressure is 2 atmospheric pressure.
Compared with prior art, the advantages and positive effects of the present invention are,
After the present invention stops according to animal body breathing, heart, body tissue cell is still in life anaerobic metabolism state, flesh
Meat tissue has original elasticity, using the method for being pumped into preserved materials using pulse pump mimic biology cardiac function, realizes
The microcirculation that preserved materials enter in animal body, makes preserved materials uniformly be diffused into musculature, meanwhile, utilize vacuum acid discharge work
Skill, and then flavor giving off a strong fragrance, soft tasty, the nutritious purpose of succulence.
Embodiment
In order to be more clearly understood that the above objects, features and advantages of the present invention, with reference to embodiment to this hair
It is bright to be described further.It should be noted that in the case where not conflicting, the feature in embodiments herein and embodiment can
To be mutually combined.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still, the present invention may be used also
To be implemented using other modes described here are different from, therefore, the present invention is not limited to the specific of specification described below
The limitation of embodiment.
Embodiment 1, the present embodiment provide a kind of succulence flavor spiced beef
First using ox bone as primary raw material, add water and boil bone soup, during boiling, addition Chinese prickly ash, anise, fennel fruit
Eight kinds of perfume, cassia bark, dried orange peel, cloves, pepper and the root of Dahurain angelica aniseed are equipped with after fermented soya bean, dark soy sauce, salt and monosodium glutamate big fire boil 20 minutes,
Turn small fire and boil 2h, after natural cooling, be delivered in homogenizer, homogeneous, packing is stand-by.
Pulse pump (imitate animal hearts work with) is connected with just slaughtering the cardiovascular of the animal in 40 minutes,
Then other end connection measuring container, according to 5:100 weight ratio, preserved materials are pumped into and slaughtered in animal hearts blood vessel, by
In now body tissue cell still in life anaerobic metabolism state, action of the heart is replaced with bionic heart pulse pump, will be salted down
System material conveys from the big blood vessel of animal body into thin vessels, realizes the microcirculation in animal body, and then preserved materials uniformly expand
It is scattered in musculature, herein it should be noted that causing the loss of blood vessel in order to avoid pressure is excessive, in the present embodiment
In, the pressure of selected bionic heart pulse pump is 1.5 pressure.
Pickled compared to traditional immersion or smearing, preserved materials are directly delivered to the musculature of ox body by the present embodiment
Inside, preserved materials is spread from inside to outside, not only increase the transmission effect of preserved materials taste, solve nothing inside existing sauced meat
The problem of taste, meanwhile, the method pickled using microcirculation to external diffusion, salting period is greatly reduced, has improved and pickle effect
Fruit.
It is with pure water that surface clean is clean after then handling the fur of ox and internal organ after the completion of live body is pickled, then
It is delivered between acid discharge, cures tissue, in the present embodiment, used acid discharge method is vacuum acid discharge, specifically, will be arranged
Temperature is adjusted to 4 DEG C between acid, is evacuated down to 2 negative pressure, maintains acid discharge time 48h, and the acid discharge time, which reaches 48h, two purposes,
One be preserved materials is more spread more uniformly, another be improve acid discharge effect, in the present embodiment, use
Unique acid discharge technique mainly will be adjusted to 2 negative pressure between acid discharge, except using under negative pressure state, in anaerobic state, no
Beyond microbial reproduction, under 2 negative pressure states, the filament expansion between the muscle of ox can be made, cause muscle fibre to break
Split, and then change the institutional framework of beef, the softness of beef, flexibility and tenderness is all significantly improved；Meanwhile
Between ketoboidies after butchering is fed directly into acid discharge through pure water process, it can also ensure the fresh-keeping and microorganism of musculature
Pollution, in the state of 2 negative pressure, make musculature expansion increase, beef does not shrink, and so, is also beneficial to preserved materials
Diffusion.
By the way of the preserved materials that negative pressure acid discharge and bionic heart are pumped into, the spiced beef flavor succulence that not only makes to obtain,
Giving off a strong fragrance overflows, is soft tasty and nutritious, solves the disadvantages such as hard, the old, poor taste of meat on existing market present in spiced beef
End.
Finally, aged beef is delivered between segmentation and splits, fills vacuum bag, after being sterilized under two atmospheric pressure, then
Chilling room cooling is delivered to, dress outer packing finished product storage, autoclaving is the technology of common sterilizing, therefore in the present embodiment
In, no longer it is described in detail.
Embodiment 2, the present embodiment provide a kind of succulence flavouring-soy-sauce mutton
First using the big bone of ox as primary raw material, add water and boil bone soup, during boiling, addition Chinese prickly ash, anise, fennel fruit
Eight kinds of perfume, cassia bark, dried orange peel, cloves, pepper and the root of Dahurain angelica aniseed are equipped with after fermented soya bean, dark soy sauce, salt and monosodium glutamate big fire boil 20 minutes,
Turn small fire and boil 2h, after natural cooling, be delivered in homogenizer, homogeneous packing is stand-by.
Bionic heart pulse pump is connected with just slaughtering the cardiovascular of the ox in 40 minutes, then the other end connects
The good measuring container machine of homogeneous, according to 5:100 weight ratio, preserved materials are pumped into cardiovascular, due to now body group
Cell is knitted still in life anaerobic metabolism state, action of the heart is replaced with bionic heart pulse pump, by preserved materials from animal
Systemic circulation conveys into partial circulating, realizes the microcirculation link in animal body, and then preserved materials are uniformly diffused into muscle groups
It is in the present embodiment, selected herein it should be noted that causing the loss of blood vessel in order to avoid pressure is excessive in knitting
The pressure of bionic heart pulse pump is 2 pressure.
To be pickled compared to traditional immersion or smearing, preserved materials are directly delivered to the inside of animal body by the present embodiment,
Preserved materials is spread from inside to outside, not only increase the transmission effect of preserved materials taste, solve tasteless inside existing sauced meat
Problem, meanwhile, using the method pickled is spread from inside to outside, salting period is greatly reduced, has improved and pickles effect.
It is with pure water that surface clean is clean after then handling the fur of ox and internal organ after the completion of live body is pickled, then
It is delivered between acid discharge, cures tissue, in the present embodiment, used acid discharge method is vacuum acid discharge, specifically, will be arranged
Temperature is adjusted to 4 DEG C between acid, is evacuated down to 2 negative pressure, maintains acid discharge time 48h, and the acid discharge time, which reaches 48h, two purposes,
One be preserved materials is more spread more uniformly, another be improve acid discharge effect, in the present embodiment, use
Unique acid discharge technique mainly will be adjusted to 2 negative pressure between acid discharge, except using under negative pressure state, in anaerobic state, no
Beyond microbial reproduction, under 2 negative pressure states, the filament expansion between the muscle of ox can be made, cause muscle fibre to break
Split, and then change the institutional framework of beef, the softness of beef, flexibility and tenderness is all significantly improved；Meanwhile
Between ox ketoboidies after butchering is fed directly to acid discharge, it can also ensure the fresh-keeping of musculature, in the state of 2 negative pressure
Under, expand musculature, muscle does not shrink, and so, is also beneficial to the diffusion of preserved materials.
By the way of the preserved materials that negative pressure acid discharge and bionic heart are pumped into, the spiced beef flavor succulence that not only makes to obtain,
Giving off a strong fragrance overflows, is soft tasty and nutritious, solves the disadvantages such as hard, the old, poor taste of meat on existing market present in spiced beef
End.
Finally, aged ketoboidies is delivered between segmentation and splits, fills vacuum bag, after being sterilized under two atmospheric pressure, then
Chilling room cooling is delivered to, dress outer packing finished product storage, autoclaving is the technology of common sterilizing, therefore in the present embodiment
In, no longer it is described in detail.
Food inspection：The Luxi Yellow cattle of equal kind, Simmental 1 and as a comparison case are pickled with same preserved materials
Comparative example 2, comparative example 1 are examined with comparative example 1 and embodiment 2 with comparative example 2 in 16 kinds of amino acid and protein content
Survey, this 16 kinds of amino acid are respectively asparatate, threonine, serine, glutamic acid, proline, glycine, alanine, figured silk fabrics
Propylhomoserin, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine and arginic content.
The embodiment 1 of table 1, embodiment 2, the nutrient content table of comparative example 1 and comparative example 2
The above described is only a preferred embodiment of the present invention, being not the limitation for making other forms to the present invention, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Effect embodiment is applied to other fields, but every without departing from technical solution of the present invention content, the technical spirit according to the present invention
Any simple modification, equivalent variations and the remodeling made to above example, still fall within the protection domain of technical solution of the present invention.
Claims (7)
1. the method for salting under a kind of animal anaerobic metabolism state, it is characterised in that including following effective procedure：
A, configure the preserved materials needed for sauced meat to be put into homogenizer, homogeneous packing is stand-by；
B, it is connected using pulse pump with by the cardiovascular of the animal after just slaughtering, preserved materials is pumped into blood vessel and microcirculation
In musculature；
C, after the completion for the treatment of that preserved materials are pumped into, the fur and internal organ of animal are handled, by entering acid discharge after clean water treatment；
D, after the completion of acid discharge, segmentation, dress vacuum bag between segmentation is delivered to, autoclaving, obtains required sauced meat.
2. the method for salting under a kind of animal anaerobic metabolism state according to claim 1, it is characterised in that a steps
In rapid, the preserved materials by the big bone of ox is crushed endure added in bone soup Chinese prickly ash, anise, fennel seeds, cassia bark, dried orange peel, cloves,
Eight kinds of aniseed of pepper and the root of Dahurain angelica, which are equipped with fermented soya bean, dark soy sauce, salt and monosodium glutamate and boiled, to be formed.
3. the method for salting under a kind of animal anaerobic metabolism state according to claim 2, it is characterised in that the b steps
In rapid, just slaughtered animal is the animal after slaughtering in 40 minutes.
4. the method for salting under a kind of animal anaerobic metabolism state according to claim 3, it is characterised in that the b steps
In rapid, the weight ratio of preserved materials and animal is 3~5:100.
5. the method for salting under a kind of animal anaerobic metabolism state according to claim 4, it is characterised in that the acid discharge
For vacuum acid discharge, the method for the vacuum acid discharge is that temperature is adjusted to 4 after the good animal of clean water treatment is delivered between acid discharge
DEG C, 2 negative pressure are evacuated down to, maintain acid discharge time 48h.
6. the method for salting under a kind of animal anaerobic metabolism state according to claim 5, it is characterised in that the d steps
In rapid, the autoclaved time is 15 minutes.
7. the method for salting under a kind of animal anaerobic metabolism state according to claim 6, it is characterised in that the d steps
In rapid, high pressure is 2 atmospheric pressure.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138947A (en) * | 1995-06-23 | 1997-01-01 | 刘志典 | Meat processing method |
| CN104522705A (en) * | 2015-01-15 | 2015-04-22 | 武海民 | Injection type production method for improving meat |
| CN104544142A (en) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | Method for rapidly tendering mutton |
| CN104770755A (en) * | 2015-04-30 | 2015-07-15 | 覃淑兰 | Sauced beef and making method thereof |
| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
-
2017
- 2017-08-14 CN CN201710690475.1A patent/CN107549669A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138947A (en) * | 1995-06-23 | 1997-01-01 | 刘志典 | Meat processing method |
| CN104544142A (en) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | Method for rapidly tendering mutton |
| CN104522705A (en) * | 2015-01-15 | 2015-04-22 | 武海民 | Injection type production method for improving meat |
| CN104770755A (en) * | 2015-04-30 | 2015-07-15 | 覃淑兰 | Sauced beef and making method thereof |
| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
Non-Patent Citations (1)
| Title |
|---|
| 吴杰: "《家常熏卤酱菜》", 31 January 2008, 中国中医药出版社 * |
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