CN109820153A - One kind recording type pickle cured meat product processing method - Google Patents
One kind recording type pickle cured meat product processing method Download PDFInfo
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- CN109820153A CN109820153A CN201910302124.8A CN201910302124A CN109820153A CN 109820153 A CN109820153 A CN 109820153A CN 201910302124 A CN201910302124 A CN 201910302124A CN 109820153 A CN109820153 A CN 109820153A
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Abstract
The present invention relates to meat product processing technology fields, especially one kind records type pickle cured meat product processing method, and processing process is defrosting → segmentation → rinsing → Minced Steak → stirring → marinated → filling → baking → boiling or not boiling → heat dissipation → packaging → storage → vanning delivery.This method gets wet high wind speed baking process using low temperature, early period, low temperature and high relative humidity can greatly promote color development, the big wind speed technique of later period low temperature and low humidity can be effectively improved product quality, it reduces in pickle cured meat product traditional handicraft and is discharged the problems such as fuel-displaced, the destruction that nutriment in pickle cured meat product can be substantially reduced simultaneously, reduces the generation of harmful substance；Energy consumption and production cycle are greatly reduced, production cost has been saved.
Description
Technical field
The present invention relates to field of meat product processing, specific field is that one kind records type pickle cured meat product processing method.
Background technique
Traditional salted and cured product is raw meat through marinated, sauced, sunning (or baking), the raw meat that techniques are process such as records
Based article, because its unique flavor is increasingly by the welcome of the majority of consumers, wherein Sichuan bacon, Kaifeng sheep bacon, Nanjing plate
Duck, Nanjing perfume (or spice) tripe, guang-type sausage, Ningbo dried duck, member Baoji, Chengdu, Guanghan rabbit shreds, the clear sauced meat in Beijing, is extensively asked Nanjing sausage
It is traditional famous product that sauce, which seals meat, Hangzhou stewed duck with bean sauce, Yunnan dry breezed chicken etc., because its slightly different processing method and multifarious original are auxiliary
Material formula forms the different product of each tool special favor.
Conventional machining process is mostly natural drying, and the production cycle is long, and microorganism is difficult to control, and acid value, peroxide value are higher.
In industrialized production, meat products processing enterprise generally uses drying chamber or Fumigator to be toasted, and basic technology is that " raw material thaws
→ segmentation → rinsing → Minced Steak → dice → stirring → pickle → toast and (record) → heat dissipation → packaging ".
Although this technique shortens the production cycle, but the conventional machining process special because of product, causes in baking process
Often there is phenomena such as product turns sour, is discharged, is fuel-displaced and hollow, greatly destroys the flavor and quality of product, and for a long time
High-temperature baking after can accelerate fat oxidation, generate peroxide, peroxide value caused to increase, at the same part nutriment by
It destroys.Shortening product generally uses saturated vapor simultaneously, causes product to be discharged at high temperature fuel-displaced serious, nutriment is by big
Amount is destroyed.
Summary of the invention
The purpose of the present invention is to provide one kind to record type pickle cured meat product processing method, more to solve conventional machining process
For natural drying, the production cycle is long, microorganism be difficult to control, acid value, higher peroxide value the problems such as.
To achieve the above object, the invention provides the following technical scheme:
One kind records type pickle cured meat product processing method, processing process be defrosting → segmentation → rinsing → Minced Steak →
Stirring → marinated → filling → baking → boiling or not boiling → heat dissipation → packaging → storage → vanning delivery.
Wherein, defrosting step includes shouledr meat and attritioning meat thaws, ridge fat thaws；
Shouledr meat and attritioning meat thaw specifically: and shouledr meat and attritioning meat use water thawing, and when defrosting handles with care,
The raw meat of defrosting pot must not exceed 1 ton/pot, defrosting water submerged raw meat；It thaws and reaches 0 DEG C~2 DEG C to donor center temperature
Or defrosting efficiency can enter next process when reaching 80%；
Ridge fat thaws specifically: uses air natural thaw, defrosting room temperature control system is within 15 DEG C, and wind speed is protected in thawing room
It holds between 1.0 meter per seconds~2.0 meter per seconds, thawing time 18 hours~24 hours, central temperature reaches -2 DEG C~2 DEG C Shi Kejin
Enter next process.
Wherein, segmentation step requirement, the basic blood muscle rejected in meat mincing, greasy dirt, broken bone, hurt meat, extravasated blood, hair, lymph and
Other impurities, meat mincing fat content≤25% pick rear meat temperature≤8 DEG C.
Wherein, rinse step is specifically, with tap water rinse, and water temperature control is at 18 DEG C hereinafter, summer is dropped by ice
During which temperature is stirred 3~5 times；It is stand-by using picking up draining 20 minutes~40 minutes after refrigerated with ice if temperature is higher, and drip
Meat temperature temperature≤8 DEG C after water；
Ridge fat is cut into ding shape with dicer, first picks up draining with warm water rinse 8 minutes, places into ice water (≤4 DEG C) and embathes 5
Minute, it stirs evenly, then picks up draining 5 minutes~10 minutes, and the intermediate position of ridge fat is pushed aside for use, and is fertile after draining
Fourth temperature≤8 DEG C.
Wherein, Minced Steak uses aperture for the sieve plate process of 8mm, meat temperature≤8 DEG C after process.
Wherein, when stirring, raw material meat stuffing after process is poured into blender, is then turned on blender, and sequencing in proportion
Auxiliary material and half ice water is added, then adds fertile fourth and is stirred therewith with the other half ice, mixing time is about 5-8 minutes or so,
Positive and negative mixing time is fifty-fifty, can go out machine, out-of-machine temperature≤10 DEG C after mixing evenly；
Wherein, when pickling, the meat stuffing being stirred is placed in 0-4 DEG C of freezer and is pickled 6-8 hours.
Wherein, when filling, use diameter for 17mm collagen casing, the every section of 20g cooked sausage quantifies 35~37g, 15g cooked sausage
Every section quantifies 25~27g, filling to require that casing is full, consolidation at kink, not loosely；Product after filling should be equidistantly winded at
On hack lever, hanging rod requirement: every layer of 8 bar of extension, per car hang 3 layers, and the specific number of plies is determined according to unwheeling；Product spacing 2cm~5cm is produced
The minimum range of product from the ground should be greater than 20cm.
Wherein, baking procedure in room temperature into furnace specifically, start to warm up, 20~30 DEG C of 30~40 DEG C/winter of summer, into furnace
When humidity be 60%~65%, furnace temperature is raised to 58 ± 2 DEG C in 1.5 hours, and humidity rises to 90%, wind speed 5m/s after 1.5 hours,
Color development 3 hours；Humidity is down to 45-50%, wind speed 5m/s again, toasts 4 hours；Humidity is down to 30-35%, wind speed 5m/s again, dries
It is 4 hours roasting；Humidity is down to 20-25%, wind speed 3m/s again, toasts 2 hours；It is cooled to 54 ± 2 DEG C again, humidity is down to 10-15%,
Wind speed 3m/s is dried to end；In first 10 hours, turned to primary and stir every 2 hours, it is total to dry until being dried to moisture up to standard
The roasting time is 15 hours~18 hours.
Wherein, boiling step carries out boiling specifically, the product come out of the stove is pushed into Fumigator, and temperature is 78-82 DEG C, when
Between be 30 minutes, be dried after boiling, 65 DEG C of temperature, the time be 5 minutes.
Wherein, when heat dissipation, product is drawn between heat dissipation after baking and is radiated, heat dissipation to central temperature≤25 DEG C can undercarriage；
Wherein, when packaging, the product after undercarriage is quantified, is packed using continuous vacuum packaging machine, using perfume (or spice)
The dedicated color film of intestines is packed.Every product is quantified one by one, and net content does not allow minus deviation occur.It is required after packaging
Vacuum degree is good, there is not allowed that false envelope problem, attractive packages.
Compared with prior art, the beneficial effects of the present invention are:
(1) this method gets wet high wind speed baking process using low temperature, tests by largely groping, has found best baking
Technique and relevant parameter, early period, low temperature and high relative humidity can greatly promote color development, and the big wind speed technique of later period low temperature and low humidity can be effectively improved production
Product quality reduces in pickle cured meat product traditional handicraft and is discharged the problems such as fuel-displaced, while can substantially reduce in pickle cured meat product and seek
The destruction for supporting substance, reduces the generation of harmful substance；Energy consumption and production cycle are greatly reduced, production cost has been saved.
(2) this method may also be combined with the loss for reducing nutriment in pickle cured meat product using low temperature boiling technique.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
One kind recording type pickle cured meat product processing method, processing process are as follows:
Defrosting → segmentation → rinsing → Minced Steak → stirring → marinated → filling → baking → boiling or not boiling → heat dissipation →
Packaging → storage → vanning delivery
(1) it thaws:
1. shouledr meat, attritioning meat: shouledr meat and attritioning meat use water thawing, and when defrosting will handle with care, defrosting pot
Raw meat must not exceed 1 ton/pot, melt water has to flood raw meat.It thaws and reaches 0 DEG C~2 DEG C to donor center temperature
Or defrosting efficiency can enter next process when reaching 80%, remove extranal packing box in specified region, clean out vehicle in time
Between.
2. ridge fat: using air natural thaw, defrosting room temperature control system is within 15 DEG C, and wind speed is maintained at 1.0 in thawing room
Between meter per second~2.0 meter per seconds, thawing time 18 hours~24 hours, when central temperature reaches -2 DEG C~2 DEG C, it can enter next
Procedure removes extranal packing box in specified region, cleans out workshop in time.
(2) divide: the basic blood muscle rejected in meat mincing, broken bone, hurts meat, extravasated blood, hair, lymph and other impurities etc. at greasy dirt,
Meat mincing fat content≤25% picks rear meat temperature≤8 DEG C.
(3) it rinses: using tap water rinse, water temperature control hereinafter, summer is cooled down by ice, stirs 3 at 18 DEG C therebetween
It is~5 times, stand-by using picking up draining 20 minutes~40 minutes after refrigerated with ice if temperature is higher, and meat temperature temperature after draining
≤8℃.Ridge fat is cut into ding shape with dicer, first picks up draining with warm water rinse 8 minutes, places into ice water (≤4 DEG C) and embathes 5 points
Clock stirs evenly, and then picks up draining 5 minutes~10 minutes, and the intermediate position of ridge fat is pushed aside for use, in order to better
Draining, and fertile Ding Wendu≤8 DEG C after draining.
(4) Minced Steak: shouledr meat, attritioning meat are all made of the sieve plate process that aperture is 8mm, meat temperature≤8 DEG C after process.
(5) it stirs: raw material meat stuffing after process being poured into blender, is then turned on blender, and sequencing is added in proportion
Auxiliary material and half ice water (are first mixed lean meat and auxiliary material thoroughly, then addition pigment water and wine etc.), then add fertile fourth with it is another
Half ice stirs therewith, and mixing time is about 5-8 minutes or so, and positive and negative mixing time is fifty-fifty, in order to stir, stirring
Machine, out-of-machine temperature≤10 DEG C can be gone out after uniformly.
(6) it pickles: the meat stuffing being stirred being placed in 0-4 DEG C of freezer and is pickled 6-8 hours.
(7) filling: to use diameter for 17mm collagen casing, the every section of 20g cooked sausage quantifies 35~37g, the every section of 15g cooked sausage
Quantitative 25~27g, it is filling to require that casing is full, consolidation at kink, not loosely.Product after filling should equidistantly be winded at hack lever
On, hanging rod requirement: every layer of 8 bar of extension, per car hang 3 layers, and the specific number of plies can determine according to unwheeling.Product spacing 2cm~5cm, product
Minimum range from the ground should be greater than 20cm.
(8) toast: room temperature is started to warm up into furnace, 20~30 DEG C of 30~40 DEG C/winter of summer, when into furnace humidity be 60%~
65%, furnace temperature is raised to 58 ± 2 DEG C in 1.5 hours, and humidity rises to 90%, wind speed 5m/s after 1.5 hours, and color development 3 hours；Humidity
It is down to 45-50%, wind speed 5m/s again, toasts 4 hours；Humidity is down to 30-35%, wind speed 5m/s again, toasts 4 hours；Humidity is again
It is down to 20-25%, wind speed 3m/s, is toasted 2 hours；It is cooled to 54 ± 2 DEG C again, humidity is down to 10-15%, and wind speed 3m/s is dried to
Terminate；It in first 10 hours, turned to primary and stirs every 2 hours, until being dried to moisture up to standard, total baking time is 15 hours
~18 hours.
(9) boiling: the product come out of the stove being pushed into Fumigator and carries out boiling, and temperature is 78-82 DEG C, and the time is 30 minutes,
It is dried after boiling, 65 DEG C of temperature, the time is 5 minutes.
(10) it radiates: product being drawn between heat dissipation after baking and is radiated, heat dissipation to central temperature≤25 DEG C can undercarriage.
(11) it packs: the product after undercarriage being quantified, is packed using continuous vacuum packaging machine, it is special using sausage
It is packed with color film.Every product is quantified one by one, and net content does not allow minus deviation occur.Vacuum is required after packaging
Degree is good, there is not allowed that false envelope problem, attractive packages.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (3)
1. one kind records type pickle cured meat product processing method, it is characterised in that: processing process is defrosting → segmentation → rinsing
→ Minced Steak → stirring → marinated → filling → baking → boiling or not boiling → heat dissipation → packaging → storage → vanning delivery.
2. according to claim 1 record type pickle cured meat product processing method, it is characterised in that: the baking procedure is specific
To be started to warm up in room temperature into furnace, 20~30 DEG C of 30~40 DEG C/winter of summer, humidity is 60%~65% when into furnace, and furnace temperature exists
58 ± 2 DEG C are raised in 1.5 hours, humidity rises to 90%, wind speed 5m/s after 1.5 hours, and color development 3 hours；Humidity is down to 45- again
50%, wind speed 5m/s are toasted 4 hours；Humidity is down to 30-35%, wind speed 5m/s again, toasts 4 hours；Humidity is down to 20- again
25%, wind speed 3m/s are toasted 2 hours；It is cooled to 54 ± 2 DEG C again, humidity is down to 10-15%, and wind speed 3m/s is dried to end；?
It in first 10 hours, turned to primary and stirs every 2 hours, until being dried to moisture up to standard, total baking time is 15 hours~18 small
When.
3. according to claim 1 record type pickle cured meat product processing method, it is characterised in that: the boiling step is specific
For the product come out of the stove is pushed into Fumigator and carries out boiling, temperature is 78-82 DEG C, and the time is 30 minutes, is done after boiling
Dry, 65 DEG C of temperature, the time is 5 minutes.
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Citations (8)
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| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
| CN103125975A (en) * | 2013-03-07 | 2013-06-05 | 仲恺农业工程学院 | Instant sausage and production process thereof |
| CN103385480A (en) * | 2013-07-25 | 2013-11-13 | 江苏迈斯克食品有限公司 | Preparation method of novel gristle sausage with Orleans flavor |
| CN103948060A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Lime and peppermint flavored sausages and preparation method thereof |
| CN104382071A (en) * | 2014-07-30 | 2015-03-04 | 南宁新食记食品有限公司 | Processing technology for fresh fragrant salted duck |
| KR101672909B1 (en) * | 2016-01-13 | 2016-11-04 | 보성흑진주 영어조합법인 | comb pen shell is contained functionality sausage and a method of manufacturing the same |
| CN106819930A (en) * | 2017-02-14 | 2017-06-13 | 成都大学 | A kind of pickle cured meat product and its processing method with ferment local-flavor |
| CN107439906A (en) * | 2017-07-31 | 2017-12-08 | 广西柏力食品有限公司 | A kind of manufacture craft of bacon |
-
2019
- 2019-04-16 CN CN201910302124.8A patent/CN109820153A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
| CN103125975A (en) * | 2013-03-07 | 2013-06-05 | 仲恺农业工程学院 | Instant sausage and production process thereof |
| CN103385480A (en) * | 2013-07-25 | 2013-11-13 | 江苏迈斯克食品有限公司 | Preparation method of novel gristle sausage with Orleans flavor |
| CN103948060A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Lime and peppermint flavored sausages and preparation method thereof |
| CN104382071A (en) * | 2014-07-30 | 2015-03-04 | 南宁新食记食品有限公司 | Processing technology for fresh fragrant salted duck |
| KR101672909B1 (en) * | 2016-01-13 | 2016-11-04 | 보성흑진주 영어조합법인 | comb pen shell is contained functionality sausage and a method of manufacturing the same |
| CN106819930A (en) * | 2017-02-14 | 2017-06-13 | 成都大学 | A kind of pickle cured meat product and its processing method with ferment local-flavor |
| CN107439906A (en) * | 2017-07-31 | 2017-12-08 | 广西柏力食品有限公司 | A kind of manufacture craft of bacon |
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