CN108514080A - A kind of donkey meat volume and preparation method thereof - Google Patents
A kind of donkey meat volume and preparation method thereof Download PDFInfo
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- CN108514080A CN108514080A CN201810198857.7A CN201810198857A CN108514080A CN 108514080 A CN108514080 A CN 108514080A CN 201810198857 A CN201810198857 A CN 201810198857A CN 108514080 A CN108514080 A CN 108514080A
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- donkey meat
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- fluid injection
- salt
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The invention discloses a kind of donkey meat volume and preparation method thereof, feed components form as follows according to parts by weight：100 parts of donkey meat, salt down 15 20 parts of fluid injection；Wherein, the group of fluid injection of salting down becomes：0.8 1.2 parts of glycerine, 0.4 0.8 parts of composite phosphate, 0.4 1 parts of sugar alcohol, 0.6 1 parts of salt, 0.6 1 parts of sugar, 10 15 parts of water, 0.05 0.12 parts of color stabilizer.The preliminary finish of raw material donkey meat is used in the preparation method of donkey meat volume, prepares the processing steps such as fluid injection, the note that salts down, tumbling, balance, clot, freezing that salt down, the donkey meat volume color of preparation is vivid, and agreeable to the taste sense, palatability are preferable invariably, free from extraneous odour, pH value is in normal meat critical field.Donkey meat volume prepared by this method is simple for process, overcomes the shortcomings that donkey meat rolls up poor taste, tumbling discoloration, remains pure natural components in donkey meat, improve the yield of product and the stability of product quality.
Description
Technical field
The invention belongs to meat product processing technology fields, and in particular to a kind of donkey meat volume and preparation method thereof.
Background technology
《Compendium of Materia Medica》It records：Donkey meat is sweet in flavor, cool in nature, nontoxic.Solve vexed, only wind is mad, enriching the blood and tonifying qi, controls many years ago strain.
The hollow drink of liquor.It treats hemorrhoid and draws worm.Gu has the saying of " pliosaur meat in the sky, ground donkey meat ".Donkey meat is not only with good meat quality, but also nutritive value
Height has the characteristics that " four high three low four nothings ", four is high compared with ox, sheep, pork：Protein content is high, essential amino acid contains
Amount is high, content of polyunsaturated fatty acid is high, content of mineral substances is high；Three is low：The confession that fat content is low, cholesterol level is low, fatty
It can be than low；Four nothings：Without hormone, antibiotic-free, without clenbuterol hydrochloride, without epidemic disease.It can be seen that not only nutritive value is high but also medicine for donkey meat
Reason effect is strong, is more satisfactory animal food raw material.
Donkey meat volume is one of main food materials of donkey meat chafing dish, with the rise of donkey meat chafing dish in recent years, the exploitation gesture of donkey meat volume
It must go.Because the quality and characteristic of the meat such as donkey meat and beef, mutton, pork have differences, the Research on processing technology of donkey meat volume
It is essential.Find that donkey meat volume easily occurs that color is partially deep, and mouthfeel slightly bitter and palatability are poor during donkey meat rolls up working research
The problems such as, therefore from soft textive formula is replaced, control girth of a garment ratio and the uniformity in production process, acid discharge work after improvement raw material donkey meat is killed
Skill etc. carries out the screening that donkey meat rolls Preparation Method, and significant effect is not strong.
At present about in the pertinent literature of donkey meat processing, there are the preparation methods such as donkey meat sausage, donkey meat moon cake and donkey meat ball
Relevant report has not yet to see the report that standby pertinent literature is rolled as the donkey meat of donkey meat chafing dish food materials.Therefore, a breeding ass how is researched and developed
Roulade and preparation method thereof has important practical significance.
Invention content
It is partially deep easily to there is color for donkey meat existing in the prior art volume, the problems such as mouthfeel slightly bitter and poor palatability, this
Invention improves the quality of its donkey meat for the peculiar quality of donkey meat and a kind of donkey meat volume of characteristic offer and preparation method thereof.The present invention
The donkey meat scrolling color pool of preparation is ruddy, and mouthfeel is suitable, and palatability is good, flavor nature free from extraneous odour.
The technical solution that the present invention takes is：
A kind of donkey meat volume, feed components form as follows according to parts by weight：
100 parts of donkey meat, salt down 15-20 parts of fluid injection；
The group of the fluid injection that salts down becomes：0.8-1.2 parts of glycerine, 0.4-0.8 parts of composite phosphate, 0.4-1 parts of sugar alcohol, salt
0.6-1 parts, 0.6-1 parts of sugar, 10-15 parts of water, 0.05-0.12 parts of color stabilizer.
Further, the color stabilizer each component weight of the fluid injection that salts down is as follows：D-araboascorbic acid sodium 0.05-
0.07 part, 0.5-0.7 parts of citric acid, 0.4-0.6 parts of calcium chloride, 0.3-0.5 parts of phytic acid.
Further, the salt in the fluid injection that salts down is added in the form of the salt packet that gauze wrapped is formed, and is contained in salt packet
Salt, medical stone granule and bamboo chip particle are according to weight ratio 5:1:The mixture of 1 composition.
A kind of preparation method of donkey meat volume, specifically comprises the following steps：
(1) raw material donkey meat preliminary finish：It is moved towards according to meat fiber, raw material donkey meat is divided into strip along silk, claims net weight and steps on
Note；
(2) fluid injection that salts down is prepared：It according to raw material donkey meat weight, is required according to raw material proportioning, configures the fluid injection that salts down；
(3) salt down note：Raw material donkey meat is laid in the fluid injection that salts down configured, carries out the note that salts down, after the note that salts down, by raw material donkey
Meat and the fluid injection taking-up that salts down；
(4) tumbling：The raw material donkey meat after noting that salts down and the fluid injection that salts down are added in the dry tumbler of cleaning, progress tumbling；
(5) it balances：The raw material donkey meat that tumbling is finished is taken out, and is positioned in pickling disk, under the conditions of 0-4 DEG C
Balance 5-10h；
(6) clot：It weighs raw material donkey meat to be added in the hopper of coiler, pays attention to placing direction, fill bag, rear pull squeezes empty
Gas；
(7) it freezes：Roulade is refrigerated in -15 DEG C or less.
Further, the strip length of raw material donkey meat is 6-8cm in the step (1).
Further, salt down in the step (3) note when, by configure salt down fluid injection addition pre-flush the note machine material fluid bath that salts down
In, raw material donkey meat is laid in and is salted down on note machine feeding belt, the note that salts down is carried out.
Further, salt down in the step (3) note when, will in the note machine material fluid bath that salt down salt down fluid injection extract after pass through injection
Mode inject in raw material donkey meat, carry out the note that salts down.
Further, tumbling program is in the step (4)：Tumbling 10min suspends 3min, recycles 4 times.
Further, in the step (7) when freezing, roulade is subjected to anxious jelly processing, center temperature in -35 DEG C or less freezers
Degree should be down in for 24 hours -15 DEG C hereinafter, after roulade is refrigerated under -15 DEG C of the following conditions.
Beneficial effects of the present invention are：
Effect of color protection can be improved in color stabilizer, while reducing the color protection time, improves product quality；Wherein, D-araboascorbic acid
Sodium can remove the oxygen in salting fluid injection down and the quinone of oxidation is reduced into aldehydes matter, prevent quinones substance further spontaneous
Polymerization forms coloring matter, to reach effect of color protection；Citric acid can reduce solution ph, to inhibit the work of polyphenol oxidase
Property；Calcium chloride has high-dissolvability, high heat of solution, extremely strong hygroscopicity, and substrate is prevented to be contacted with polyphenol oxidase, can color protection
The hardness of meat can be increased again；The antioxidation of phytic acid can prevent meat oxidation deterioration, while have to the metal ion in meat
Chelation, meanwhile, phytic acid hydrolysate in human body is inositol and phosphatide, the former has anti-aging effects, and the latter is human body
Cell important component.
Salt packet uses gauze property, convenient for picking and placeing and cycle is used for multiple times；Medical stone granule in salt packet and bamboo chip particle
The exchange velocity of salt and water can be increased, the trace element in medical stone granule can increase micro- dense in pickling liquid
Degree, promotes the infiltration of salt molecule, while its micro radioactivity can also play the role of corrosion-resistant；Improve the infiltration of salt, contracting
The short pickling time, and the lines for being effectively improved meat is clear, improves meat quality, extends the shelf-life of meat indirectly.
The coordinated of composite phosphate, glycerine and sugar alcohol in the present invention makes raw material donkey meat soft texture, while can drop
Low product water activity can effectively improve the color and luster of meat products, make it that cerise be presented.Donkey meat prepared by this method rolls up face
Color is vivid, invariably agreeable to the taste sense, and palatability is preferable, free from extraneous odour, and pH value is in normal meat critical field.Donkey prepared by this method
Roulade is simple for process, overcomes the shortcomings that donkey meat rolls up poor taste, tumbling discoloration, remains pure natural components in donkey meat, improve production
The yield of product and the stability of product quality.
In the preparation method of donkey meat volume in the present invention, raw material donkey meat is laid in and is salted down on note machine feeding belt, is salted down
Note, considerably increases contact area, improves the harmony for the note that salts down, then the fluid injection that will salt down is uniformly injected into meat piece by way of injection
In, it overcomes dry salting and wet cure salting period is long, pickle uneven, the defects of juice loss is serious, have quickly, just
The advantages that prompt, controllable.Tumbling is to speed up a kind of method of curing speed, carries out mechanical treatment to meat piece by tumbling, promotes
Salt down the distribution of fluid injection of salting down during note, improves the tenderness and mouthfeel of meat, accelerates the extraction of salt soluble protein and to meat
The movement on block surface can improve the yield of product and the stability of product quality.It is after tumbling that meat is quiet under cryogenic
A period of time is set, is conducive to continuing to complete for meat internal physiological biochemical reaction after tumbling, meat can be further increased
Water-retaining property, can be further ensured that the stability of product quality in later stage storage.
Specific implementation mode
It is further illustrated the present invention with reference to specific embodiment.
Embodiment 1
A kind of donkey meat volume, feed components form as follows according to parts by weight：
100 parts of donkey meat, salt down 15 parts of fluid injection；
The group of the fluid injection that salts down becomes：0.8 part of glycerine, 0.4 part of composite phosphate, 0.4 part of sugar alcohol, 0.6 part of salt, sugar 0.6
Part, 10 parts of water, 0.12 part of color stabilizer.
Salt down fluid injection color stabilizer each component weight it is as follows：0.05 part of D-araboascorbic acid sodium, 0.5 part of citric acid,
0.4 part of calcium chloride, 0.3 part of phytic acid.
The salt to salt down in fluid injection is added in the form of the salt packet that gauze wrapped is formed, and salt, medical stone granule are contained in salt packet
With bamboo chip particle according to weight ratio 5:1:The mixture of 1 composition.
A kind of preparation method of donkey meat volume, specifically comprises the following steps：
(1) raw material donkey meat preliminary finish：It is yellowish pink dark red, glossy using the donkey meat of health quarantine qualification, fat it is white or
It is faint yellow；Meat is fine and close, flexible, and surface is micro- dry, tack-free；With donkey meat intrinsic smell, free from extraneous odour is visible by naked eyes different
Object is moved towards according to meat fiber, and raw material donkey meat is divided strip along silk according to 6-8cm, claims net weight and registers；
(2) fluid injection that salts down is prepared：According to raw material donkey meat weight, food grade additives are weighed one by one, respectively after solubilising additive,
It is slowly stirred 0.8 part of glycerine, 0.4 part of composite phosphate, 0.4 part of sugar alcohol, 0.6 part of salt, 0.6 part of sugar, 10 parts of water, color protection slowly
The mixing of the additives lysates such as 0.12 part of agent is added to prepares the fluid injection that salts down together；
(3) salt down note：The fluid injection that salts down configured is added in the note machine material fluid bath that salts down of pre-flush, raw material donkey meat is laid in and is salted down
On note machine feeding belt, the note that salts down is carried out, (auxiliary salts down note：After the fluid injection that salts down in the note machine material fluid bath that salts down is extracted by way of injection
Inject in raw material donkey meat, carry out the note that salts down) after the note that salts down, by the fluid injection taking-up that salts down in raw material donkey meat and material fluid bath；
(4) tumbling：The raw material donkey meat after note that salts down and the fluid injection that salts down are added in the dry tumbler of cleaning, by being set to tumbling journey
Sequence tumbling.Tumbling program is arranged：Tumbling 10min suspends 3min, recycles 4 times.
(5) it balances：The raw material donkey meat that tumbling is finished is taken out, and is positioned in pickling disk, 12h is balanced under the conditions of 0 DEG C；
(6) clot：It weighs raw material donkey meat 500g to be added in coiler hopper, pays attention to placing direction, fill bag, rear pull squeezes
Air pricks hole in air pocket position with thin label in extrusion process and air is discharged, and is careful not to continuously to prick empty in order to avoid fried bag；
(7) it freezes：Roulade is subjected to anxious jelly processing in -35 DEG C or less freezers, central temperature should be down to -15 DEG C interior for 24 hours
Roulade is refrigerated under -15 DEG C of the following conditions after hereinafter,.
Embodiment 2
A kind of donkey meat volume, feed components form as follows according to parts by weight：
100 parts of donkey meat, salt down 18 parts of fluid injection；
The group of the fluid injection that salts down becomes：1 part of glycerine, 0.5 part of composite phosphate, 0.5 part of sugar alcohol, 0.8 part of salt, sugar 0.8 part,
13 parts of water, 0.01 part of color stabilizer.
Salt down fluid injection color stabilizer each component weight it is as follows：0.06 part of D-araboascorbic acid sodium, 0.6 part of citric acid,
0.5 part of calcium chloride, 0.4 part of phytic acid.
The salt to salt down in fluid injection is added in the form of the salt packet that gauze wrapped is formed, and salt, medical stone granule are contained in salt packet
With bamboo chip particle according to weight ratio 5:1:The mixture of 1 composition.
A kind of preparation method of donkey meat volume, specifically comprises the following steps：
(1) raw material donkey meat preliminary finish：It is yellowish pink dark red, glossy using the donkey meat of health quarantine qualification, fat it is white or
It is faint yellow；Meat is fine and close, flexible, and surface is micro- dry, tack-free；With donkey meat intrinsic smell, free from extraneous odour is visible by naked eyes different
Object is moved towards according to meat fiber, and raw material donkey meat is divided strip along silk according to 6-8cm, claims net weight and registers；
(2) fluid injection that salts down is prepared：According to raw material donkey meat weight, food grade additives are weighed one by one, respectively after solubilising additive,
It is slowly stirred 0.8 part of glycerine, 0.4 part of composite phosphate, 0.4 part of sugar alcohol, 0.6 part of salt, 0.6 part of sugar, 10 parts of water, color protection slowly
The mixing of the additives lysates such as 0.12 part of agent is added to prepares the fluid injection that salts down together；
(3) salt down note：The fluid injection that salts down configured is added in the note machine material fluid bath that salts down of pre-flush, raw material donkey meat is laid in and is salted down
On note machine feeding belt, the note that salts down is carried out, (auxiliary salts down note：After the fluid injection that salts down in the note machine material fluid bath that salts down is extracted by way of injection
Inject in raw material donkey meat, carry out the note that salts down) after the note that salts down, by the fluid injection taking-up that salts down in raw material donkey meat and material fluid bath；
(4) tumbling：The raw material donkey meat after note that salts down and the fluid injection that salts down are added in the dry tumbler of cleaning, by being set to tumbling journey
Sequence tumbling.Tumbling program is arranged：Tumbling 10min suspends 3min, recycles 4 times.
(5) it balances：The raw material donkey meat that tumbling is finished is taken out, and is positioned in pickling disk, 10h is balanced under the conditions of 4 DEG C；
(6) clot：It weighs raw material donkey meat 500g to be added in coiler hopper, pays attention to placing direction, fill bag, rear pull squeezes
Air pricks hole in air pocket position with thin label in extrusion process and air is discharged, and is careful not to continuously to prick empty in order to avoid fried bag；
(7) it freezes：Roulade is subjected to anxious jelly processing in -35 DEG C or less freezers, central temperature should be down to -15 DEG C interior for 24 hours
Roulade is refrigerated under -15 DEG C of the following conditions after hereinafter,.
Embodiment 3
A kind of donkey meat volume, feed components form as follows according to parts by weight：
100 parts of donkey meat, salt down 20 parts of fluid injection；
The group of the fluid injection that salts down becomes：1.2 parts of glycerine, 0.8 part of composite phosphate, 1 part of sugar alcohol, 1 part of salt, sugared 1 part, water 15
Part, 0.05 part of color stabilizer.
Salt down fluid injection color stabilizer each component weight it is as follows：0.07 part of D-araboascorbic acid sodium, 0.7 part of citric acid,
0.6 part of calcium chloride, 0.5 part of phytic acid.
The salt to salt down in fluid injection is added in the form of the salt packet that gauze wrapped is formed, and salt, medical stone granule are contained in salt packet
With bamboo chip particle according to weight ratio 5:1:The mixture of 1 composition.
A kind of preparation method of donkey meat volume, specifically comprises the following steps：
(1) raw material donkey meat preliminary finish：It is yellowish pink dark red, glossy using the donkey meat of health quarantine qualification, fat it is white or
It is faint yellow；Meat is fine and close, flexible, and surface is micro- dry, tack-free；With donkey meat intrinsic smell, free from extraneous odour is visible by naked eyes different
Object is moved towards according to meat fiber, and raw material donkey meat is divided strip along silk according to 6-8cm, claims net weight and registers；
(2) fluid injection that salts down is prepared：According to raw material donkey meat weight, food grade additives are weighed one by one, respectively after solubilising additive,
It is slowly stirred 0.8 part of glycerine, 0.4 part of composite phosphate, 0.4 part of sugar alcohol, 0.6 part of salt, 0.6 part of sugar, 10 parts of water, color protection slowly
The mixing of the additives lysates such as 0.12 part of agent is added to prepares the fluid injection that salts down together；
(3) salt down note：The fluid injection that salts down configured is added in the note machine material fluid bath that salts down of pre-flush, raw material donkey meat is laid in and is salted down
On note machine feeding belt, the note that salts down is carried out, (auxiliary salts down note：After the fluid injection that salts down in the note machine material fluid bath that salts down is extracted by way of injection
Inject in raw material donkey meat, carry out the note that salts down) after the note that salts down, by the fluid injection taking-up that salts down in raw material donkey meat and material fluid bath；
(4) tumbling：The raw material donkey meat after note that salts down and the fluid injection that salts down are added in the dry tumbler of cleaning, by being set to tumbling journey
Sequence tumbling.Tumbling program is arranged：Tumbling 10min suspends 3min, recycles 4 times.
(5) it balances：The raw material donkey meat that tumbling is finished is taken out, and is positioned in pickling disk, 6h is balanced under the conditions of 4 DEG C；
(6) clot：It weighs raw material donkey meat 500g to be added in coiler hopper, pays attention to placing direction, fill bag, rear pull squeezes
Air pricks hole in air pocket position with thin label in extrusion process and air is discharged, and is careful not to continuously to prick empty in order to avoid fried bag；
(7) it freezes：Roulade is subjected to anxious jelly processing in -35 DEG C or less freezers, central temperature should be down to -15 DEG C interior for 24 hours
Roulade is refrigerated under -15 DEG C of the following conditions after hereinafter,.
The embodiment of the present application 2 prepare donkey meat volume and undressed pork and on the market donkey meat volume contrast table such as the following table 1.
Table 1 is meat quality contrast table
Compared with pork, donkey meat is a kind of low fat high protein and without clenbuterol hydrochloride enriched animal raw-food material, in example 2
The donkey meat volume roulade color of preparation is scarlet, and no bitter taste and palatability are preferable, and nutrient health, is a good donkey meat chafing dish food
Material.
The above is not limitation of the present invention, it should be pointed out that：Those skilled in the art are come
It says, under the premise of not departing from essential scope of the present invention, several variations, modifications, additions or substitutions can also be made, these improvement
Protection scope of the present invention is also should be regarded as with retouching.
Claims (9)
1. a kind of donkey meat volume, which is characterized in that feed components form as follows according to parts by weight：
100 parts of donkey meat, salt down 15-20 parts of fluid injection；
The group of the fluid injection that salts down becomes：0.8-1.2 parts of glycerine, 0.4-0.8 parts of composite phosphate, 0.4-1 parts of sugar alcohol, salt 0.6-1
Part, 0.6-1 parts of sugar, 10-15 parts of water, 0.05-0.12 parts of color stabilizer.
2. a kind of donkey meat volume according to claim 1, which is characterized in that the color stabilizer each component parts by weight of the fluid injection that salts down are matched
Than as follows：0.05-0.07 parts of D-araboascorbic acid sodium, 0.5-0.7 parts of citric acid, 0.4-0.6 parts of calcium chloride, phytic acid 0.3-0.5
Part.
3. a kind of donkey meat volume according to claim 1, which is characterized in that the salt in the fluid injection that salts down is formed using gauze wrapped
The form of salt packet be added, salt, medical stone granule and bamboo chip particle are contained in salt packet according to weight ratio 5:1:The mixing of 1 composition
Object.
4. a kind of preparation method of donkey meat volume, which is characterized in that specifically comprise the following steps：
(1) raw material donkey meat preliminary finish：It is moved towards according to meat fiber, raw material donkey meat is divided into strip along silk, claims net weight and registers；
(2) fluid injection that salts down is prepared：It according to raw material donkey meat weight, is required according to raw material proportioning, configures the fluid injection that salts down；
(3) salt down note：Raw material donkey meat is laid in the fluid injection that salts down configured, carries out the note that salts down, after the note that salts down, by raw material donkey meat with
The fluid injection that salts down is taken out；
(4) tumbling：The raw material donkey meat after noting that salts down and the fluid injection that salts down are added in the dry tumbler of cleaning, progress tumbling；
(5) it balances：The raw material donkey meat that tumbling is finished is taken out, and is positioned in pickling disk, controlled at balancing under the conditions of 0-4 DEG C
5-10h；
(6) clot：It weighs raw material donkey meat to be added in the hopper of coiler, pays attention to placing direction, fill bag, rear pull squeezes air；
(7) it freezes：Roulade is refrigerated in -15 DEG C or less.
5. the preparation method of donkey meat volume according to claim 4, which is characterized in that raw material donkey meat in the step (1)
Strip length is 6-8cm.
6. the preparation method of donkey meat according to claim 4 volume, which is characterized in that salt down in the step (3) note when, will match
The fluid injection that salts down set is added in the note machine material fluid bath that salts down of pre-flush, and raw material donkey meat is laid in and is salted down on note machine feeding belt, is salted down
Note.
7. the preparation method of donkey meat according to claim 6 volume, which is characterized in that salt down in the step (3) note when, will salt down
The fluid injection that salts down in note machine material fluid bath is injected in raw material donkey meat after extracting by way of injection, carries out the note that salts down.
8. the preparation method of donkey meat volume according to claim 4, which is characterized in that tumbling program is in the step (4)：
Tumbling 10min suspends 3min, recycles 4 times.
9. the preparation method of donkey meat volume according to claim 4, which is characterized in that in the step (7) when freezing, by meat
Roll up and carry out freezing processings in -35 DEG C or less freezers, roulade central temperature be down in for 24 hours -15 DEG C hereinafter, after by roulade in -15
It is refrigerated under DEG C the following conditions.
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| CN201810198857.7A CN108514080B (en) | 2018-03-12 | 2018-03-12 | Donkey meat roll and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112219968A (en) * | 2020-09-26 | 2021-01-15 | 上海统益生物科技有限公司 | Recombined fat beef and mutton roll color fixative and color fixation method |
| CN113768098A (en) * | 2021-08-04 | 2021-12-10 | 河南美是食品有限公司 | Allium mongolicum and beef and making method thereof |
Citations (24)
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| CN112219968A (en) * | 2020-09-26 | 2021-01-15 | 上海统益生物科技有限公司 | Recombined fat beef and mutton roll color fixative and color fixation method |
| CN113768098A (en) * | 2021-08-04 | 2021-12-10 | 河南美是食品有限公司 | Allium mongolicum and beef and making method thereof |
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