CN110447844A - A kind of production method of halogen meat - Google Patents

Abstract

The present invention relates to a kind of production methods of halogen meat, belong to food processing field；The following steps are included: choosing raw meat, arranging cleaning, stripping and slicing segmentation, ultrasonic sterilization, buck depickling, clear water shower, inject salted, heating stew in soy sauce, drift sand ice cooling, high current water removal, vacuum packaging, the present invention is a kind of halogen meat manufacturing technology that can be saved at normal temperature without high temperature high pressure sterilizing technique without radiation sterilizing technology, the halogen meat made of this method, it can be reserved at normal temperature 3-6 months, and production process energy conservation and environmental protection can meet the flavor and taste of traditional halogen meat products to the maximum extent.

Description

A kind of preparation method of stewed meat

technical field

The present invention relates to the technical field of food processing, and more specifically relates to a method for preparing stewed meat.

Background technique

Braised pork, also known as stewed vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching in the prepared marinade. It is a traditional Chinese delicacy. Every place has its own unique flavor of braised pork. products. Most of the seasoning spices used for stewed meat have the effects of appetizing and invigorating the spleen, digestion and stagnation, etc., and promote growth and development, improve iron deficiency anemia, enhance memory, increase appetite, beneficial nutrition and meet the human body's demand for protein and vitamins; therefore, stewed meat It can be popular all over the country and favored by consumers. However, because the traditional braised meat processed products have not been sterilized by high temperature and high pressure, it is difficult to preserve them for a long time, so they can only be cooked and sold now. If the current modern food processing technology is adopted, meat products can only be stored at room temperature for a long time after being sterilized by high temperature and high pressure. However, after high temperature and high pressure sterilization, the taste of the meat will become soft and rotten like canned food, losing the flavor and texture of traditional braised meat products. After high-temperature and high-pressure sterilization, the unique spice flavor of braised pork will also deteriorate, thereby affecting the traditional flavor of the product. Now there is low-temperature meat product processing technology, adding preservatives and then going through the pasteurization process. Although the original flavor and texture of stewed meat can be preserved, the product must be preserved and sold at low temperature throughout the process, which increases the cost of sales and increases the cost of meat. food safety risk.

The invention is a production technology of stewed meat that can be preserved at room temperature without high temperature and high pressure sterilization process or irradiation sterilization technology. The production process is energy-saving and environmentally friendly, and can satisfy the flavor and taste of traditional stewed meat products to the greatest extent.

Contents of the invention

In order to solve the above problems, the object of the present invention is to provide a preparation method of stewed meat;

In order to achieve the above object, the technical solution of the present invention is: a method for making stewed meat, comprising the following steps:

(1) Select raw meat: choose safe and hygienic fresh meat or frozen meat;

(2) Finishing and cleaning: remove the fascia and inedible parts of the raw meat in step (1), and clean them;

(3) cutting into pieces: the meat obtained in step (2) is cut into pieces;

(4) Ultrasonic sterilization: add self-made sterilizing vinegar with a concentration of 2-5% to the cut and divided meat, and perform ultrasonic sterilization to remove the blood in the raw meat;

(5) Deacidification with alkaline water: after removing the meat in step (4), soak it in 0.3-0.5‰ baking soda solution for 1 hour to remove the sour taste;

(6) Rinse with clear water: remove the salt etc. formed by acid and alkali by rinsing with clear water after the meat in the step (5) is pulled out;

(7) Inject salting: inject compound phosphate solution into the meat in step (6), then add self-compounded or commercially available special preservatives for meat products, roll and marinate for 2 hours; Add it twice, one part is added when marinating, and the other part is added when marinating; if it is steamed, all are added when marinating;

(8) Heating and marinating: the marinated meat can be stewed in brine until cooked or steamed in a steamer;

(9) Quicksand ice cooling: use quicksand ice to quickly cool the stewed or steamed stewed pork to below normal temperature;

(10) Strong current dewatering: the sterilized strong wind quickly removes the moisture on the surface of the cooled stewed meat;

(11) Vacuum packaging: the meat obtained in step (10) is directly vacuum-sealed or sliced and then vacuum-sealed and packaged to obtain a finished stewed meat product.

Further, the volume (L) of the self-made sterilizing vinegar aqueous solution added in step (4) is 1.5-3 times the meat mass (Kg), and the ultrasonic sterilization treatment time is 40-60min.

Further, the sterilizing method in step (4) is soaking in 2-5% self-made sterilizing vinegar solution for 3 hours.

Further, 0.5-1.5% fresh orange peel or 0.05-0.25% orange peel is also added in the sterilization process of step (4).

Further, the volume ratio of the mass of meat to the baking soda solution in step (5) is 1:1.5-1:3.

Further, the composition of the compound phosphate solution in step (7) is: 2-3% of table salt, 0.1-0.2% of white sugar, 0.3-0.4% of compound phosphate, and 0.75-1.0‰ of sodium D-isoascorbate.

Further, in step (7), the volume of the compound phosphate solution injected into the meat is 0.2-0.4% of the meat mass, and the amount of preservative added is 1-2% of the meat mass.

Further, during the marinating process in step (8), if the marinated meat is used, the marinated meat needs to be heated to a boil, then boiled on low heat for 1 hour, and then simmered for 30 minutes after turning off the heat. If steamed, the marinated meat needs to be steamed for 30-30 minutes. 60min.

Compared with prior art, the beneficial effect of the present invention is:

1. The present invention is a production technology of stewed meat that can be preserved at room temperature without high temperature and high pressure sterilization technology or irradiation sterilization technology. It adopts step-by-step sterilization technology to solve the gap between flavor and quality between traditional technology and sterilization technology. The irreconcilable contradiction between anti-corrosion and fresh-keeping can reduce the deterioration of flavor substances in product seasonings caused by high temperature and radiation at the same time, and ensure that the original traditional flavor of products remains unchanged. The prepared stewed meat can be stored at room temperature for 3-6 months. The production process is energy-saving and environmentally friendly, which can satisfy the flavor and taste of traditional stewed meat products to the greatest extent; in addition, adding orange peel during the sterilization process can accelerate the removal of blood , while retaining the sweetness of the orange peel, it can better stimulate the original flavor of the stewed meat, improve the appetite of diners, and reduce the greasy feeling;

Secondly, quicksand ice cooling technology is used to quickly cool high-temperature food below normal temperature, and the cooling speed exceeds 3°C/s. During the cooling process, it also has a strong effect of killing bacteria, reducing the antibacterial strength and reducing the effect of preservatives. Dosage. At the same time, rapid cooling can maintain the original crispy taste and chewiness of meat products, and maintain the taste and quality of the products themselves in traditional food processing. Therefore, if the method does not use food preservatives, but uses antiseptic spices or extracts of medicinal and edible homologous plants, it can better meet the higher requirements of the market for products.

Description of drawings

Fig. 1 is a flow chart of the process for making stewed meat.

Detailed ways

The technical solutions of the present invention will be further described below in conjunction with specific embodiments.

Example 1

A method for preparing stewed meat, comprising the following steps:

(1) Select raw meat: choose safe and hygienic fresh pork or frozen pork;

(2) Finishing and cleaning: remove the fascia and inedible parts of the raw meat in step (1), and clean them;

(3) cutting into pieces: the meat obtained in step (2) is cut according to the size required by the product;

(4) Ultrasonic sterilization: Add self-made sterilized vinegar with a concentration of 2% to the cut meat, add the self-made sterilized vinegar aqueous solution (L) to 1.5 times the meat mass (Kg), ultrasonically sterilize for 60 minutes, and remove raw materials blood in the meat; or immerse in 2% homemade sterilizing vinegar solution for 3 hours; 0.5% fresh orange peel is also added during the sterilization process to speed up the removal of blood;

(5) Alkaline water deacidification: after removing the meat in step (4), soak it in 0.3‰ baking soda solution for 1 hour to remove the acidity; the volume ratio of the quality of the meat to the baking soda solution is 1:1.5;

(6) Rinse with clear water: remove the salt etc. formed by acid and alkali by rinsing with clear water after the meat in the step (5) is pulled out;

(7) Inject salting: inject compound phosphate solution to the meat in step (6), then add your own preservative compound, roll the meat and marinate for 2 hours; the volume of injecting compound phosphate solution to the meat is 0.2% of the meat mass. %, wherein, the amount of preservative added is 1% of the meat mass; the composition of the compound phosphate solution is: 2% of table salt, 0.2% of white sugar, 0.4% of compound phosphate, and 1.0‰ of sodium D-isoascorbate; The ingredients are Nisin 0.033%, tea polyphenols 2.78%, clove essential oil 0.66%;

(8) Marinate: add 1% preservative to the brine, put the marinated meat into the brine and cook until cooked. The marinated meat needs to be heated and boiled, then simmered for 1 hour on low heat, and then simmered for 30 minutes after turning off the heat;

(9) quicksand ice cooling: use quicksand ice to quickly cool the stewed meat to below normal temperature;

(10) Strong current dewatering: the sterilized strong wind quickly removes the moisture on the surface of the cooled stewed meat;

(11) Vacuum packaging: directly evacuate and seal the package to obtain the finished stewed meat.

The self-made antiseptic vinegar composition of step (4) includes the following parts by weight: 43 parts of basic white vinegar, 10 parts of plant extracts, 10 parts of dextrin, 10 parts of citric acid, and 5 parts of malic acid, wherein the basic white vinegar includes the following Raw materials in parts by weight: 35 parts of food-grade acetic acid, 8 parts of sucrose; and, 800 parts by weight of clean water are added to the self-made sterilized vinegar; the plant extracts include one or more medicinal food Edible alcohol extracts of homologous plant or vegetable and fruit grade by-products; the vegetables, fruits and by-products are fruit flesh or vegetable rhizomes.

Example 2

A method for preparing stewed meat, comprising the following steps:

(1) Select raw meat: choose safe and hygienic fresh beef or frozen beef;

(2) Finishing and cleaning: remove the fascia and inedible parts of the raw meat in step (1), and clean them;

(3) cutting into pieces: the meat obtained in step (2) is cut according to the size required by the product;

(4) Ultrasonic sterilization: add self-made sterilizing vinegar to the cut and divided meat, the concentration of homemade sterilizing vinegar is 5%, add the volume (L) of homemade sterilizing vinegar aqueous solution to 3 times the meat mass (Kg), and ultrasonically sterilize Treat for 50 minutes to remove the blood in the raw meat; or soak in 5% homemade sterilized vinegar for 3 hours; add 1.5% fresh orange peel during the sterilization process to speed up the removal of blood;

(5) Alkaline water deacidification: after removing the meat in step (4), soak it in 0.5‰ baking soda solution for 1 hour to remove the sour taste; the volume ratio of the quality of the meat to the baking soda solution is 1:3;

(6) Rinse with clear water: remove the salt etc. formed by acid and alkali by rinsing with clear water after the meat in the step (5) is pulled out;

(7) injection salting: to the meat injection compound phosphate solution in the step (6), the volume of the meat injection compound phosphate solution is 0.4% of the meat mass, then add 1% commercially available special preservative for meat products, Tumbling and marinating for 2 hours; wherein, the composition of the compound phosphate solution is: 3% of table salt, 0.1% of white sugar, 0.3% of compound phosphate, and 0.75‰ of sodium D-isoascorbate;

(8) Heating and marinating: put the marinated meat in a steamer and steam for 30 minutes until cooked;

(9) quicksand ice cooling: use quicksand ice to quickly cool the steamed stewed pork to below normal temperature;

(10) Strong current dewatering: the sterilized strong wind quickly removes the moisture on the surface of the cooled stewed meat;

(11) Vacuum packaging: after the meat is sliced, it is vacuum-sealed and packaged to obtain the finished stewed meat.

The self-made sterilizing vinegar composition in step (4) includes the following parts by weight: 86 parts of basic white vinegar, 1 part of plant extract, wherein the basic white vinegar includes the following raw materials in parts by weight: 65 parts of food-grade acetic acid, 21 parts of sucrose ; And, 1000 parts by weight of clean water is also added to the self-made sterilized vinegar; the plant extracts include one or more edible alcohol extracts of medicinal and edible homologous plants or vegetable and fruit grade by-products; The vegetables and fruits and their by-products are fruit flesh or vegetable rhizomes.

Example 3

A method for preparing stewed meat, comprising the following steps:

(1) Select raw meat: choose safe and hygienic fresh mutton or frozen mutton;

(2) Finishing and cleaning: remove the fascia and inedible parts of the raw meat in step (1), and clean them;

(3) cutting into pieces: the meat obtained in step (2) is cut according to the size required by the product;

(4) Ultrasonic sterilization: add self-made sterilizing vinegar to the cut and divided meat, the concentration of homemade sterilizing vinegar is 4%, add the volume (L) of homemade sterilizing vinegar aqueous solution to be twice the meat mass (Kg), and ultrasonically sterilize Treat for 40 minutes to remove the blood in the raw meat; or soak in 4% homemade sterilized vinegar for 3 hours; add 0.25% tangerine peel during the sterilization process to speed up the removal of blood;

(5) Deacidification with alkaline water: after removing the meat in step (4), soak it in 0.4‰ baking soda solution for 1 hour to remove the sour taste. The volume ratio of the meat mass to baking soda solution is 1:2;

(6) Rinse with clear water: remove the salt etc. formed by acid and alkali by rinsing with clear water after the meat in the step (5) is pulled out;

(7) salting by injection: to the meat injection compound phosphate solution in step (6), the volume of the meat injection compound phosphate solution is 0.3% of the meat mass, then add 1.5% commercially available special preservative for meat products, Tumbling and marinating for 2 hours; wherein, the composition of the compound phosphate solution is: 2.5% of table salt, 0.15% of white sugar, 0.35% of compound phosphate, and 0.9‰ of sodium D-isoascorbate;

(8) Heating and marinating: put the marinated meat in a steamer and steam for 60 minutes until cooked;

(9) quicksand ice cooling: use quicksand ice to quickly cool the steamed stewed pork to below normal temperature;

(10) Strong current dewatering: the sterilized strong wind quickly removes the moisture on the surface of the cooled stewed meat;

(11) Vacuum packaging: directly evacuate and seal the package to obtain the finished stewed meat.

The self-made sterilizing vinegar composition in step (4) includes the following parts by weight: 60 parts of basic white vinegar, 5 parts of plant extracts, 5 parts of dextrin, 5 parts of citric acid, and 2 parts of malic acid, wherein the basic white vinegar includes the following Raw materials in parts by weight: 45 parts of food-grade acetic acid, 15 parts of sucrose; and, 900 parts by weight of clean water are added to the self-made sterilized vinegar; the plant extracts include one or more medicinal food Edible alcohol extracts of homologous plant or vegetable and fruit grade by-products; the vegetables, fruits and by-products are fruit flesh or vegetable rhizomes.

Example 4

A method for preparing stewed meat, comprising the following steps:

(1) Select raw meat: choose safe and hygienic fresh donkey meat or frozen donkey meat;

(2) Finishing and cleaning: remove the fascia and inedible parts of the raw meat in step (1), and clean them;

(3) cutting into pieces: the meat obtained in step (2) is cut according to the size required by the product;

(4) Ultrasonic sterilization: add self-made sterilizing vinegar to the cut meat, the concentration of homemade sterilizing vinegar is 4%, add the volume (L) of self-made sterilizing vinegar aqueous solution to be 1.8 times the meat mass (Kg), and ultrasonically sterilize Treat for 50 minutes to remove the blood in the raw meat; or soak in 4% homemade sterilized vinegar for 3 hours; add 0.05% tangerine peel during the sterilization process to speed up the removal of blood;

(5) Alkaline water deacidification: after removing the meat in step (4), soak it in 0.4‰ baking soda solution for 1 hour to remove the sour taste, the volume ratio of the meat mass to baking soda solution is 1:1.8;

(6) Rinse with clear water: remove the salt etc. formed by acid and alkali by rinsing with clear water after the meat in the step (5) is pulled out;

(7) injection salting: to the meat injection compound phosphate solution in the step (6), the volume of the meat injection compound phosphate solution is 0.2% of the meat mass, then add 1.2% commercially available special preservative for meat products, Tumbling and marinating for 2 hours; wherein, the composition of the compound phosphate solution is: 2% of table salt, 0.1% of white sugar, 0.3% of compound phosphate, and 1.0‰ of sodium D-isoascorbate;

(8) Heating and marinating: put the marinated meat in a steamer and steam for 40 minutes until cooked;

(9) quicksand ice cooling: use quicksand ice to quickly cool the steamed stewed pork to below normal temperature;

(10) Strong current dewatering: the sterilized strong wind quickly removes the moisture on the surface of the cooled stewed meat;

(11) Vacuum packaging: after the meat is sliced, it is vacuum-sealed and packaged to obtain the finished stewed meat.

The self-made antiseptic vinegar composition of step (4) includes the following parts by weight: 70 parts of basic white vinegar, 3 parts of plant extracts, 6 parts of dextrin, 8 parts of citric acid, and 1 part of malic acid, wherein the basic white vinegar includes the following Raw materials in parts by weight: 50 parts of food-grade acetic acid, 18 parts of sucrose; and, 1000 parts by weight of clean water are added to the self-made sterilized vinegar; the plant extracts include one or more medicinal food Edible alcohol extracts of homologous plant or vegetable and fruit grade by-products; the vegetables, fruits and by-products are fruit flesh or vegetable rhizomes.

Example 5

A method for preparing stewed meat, comprising the following steps:

(1) Select raw meat: choose safe and hygienic fresh pork or frozen pork;

(2) Finishing and cleaning: remove the fascia and inedible parts of the raw meat in step (1), and clean them;

(3) cutting into pieces: the meat obtained in step (2) is cut according to the size required by the product;

(4) Ultrasonic sterilization: add self-made sterilizing vinegar to the cut meat, the volume concentration of self-made sterilizing vinegar is 2%, the volume (L) of adding self-made sterilizing vinegar aqueous solution is 1.7 times of meat mass (Kg), ultrasonic Sterilize for 60 minutes to remove the blood in the raw meat; or dip in 2% homemade sterilized vinegar for 3 hours; add 0.5% fresh orange peel during the sterilization to speed up the removal of blood;

(5) Alkaline water deacidification: after removing the meat in step (4), soak it in 0.3‰ baking soda solution for 1 hour to remove the acidity; the volume ratio of the quality of the meat to the baking soda solution is 1:1.5;

(6) Rinse with clear water: remove the salt etc. formed by acid and alkali by rinsing with clear water after the meat in the step (5) is pulled out;

(7) salting by injection: inject compound phosphate solution to the meat in step (6), the volume of the compound phosphate solution injected to the meat is 0.2% of the meat quality, then add natural preservatives, roll the meat and marinate for 2h; , the composition of the compound phosphate solution is: salt 2%, white sugar 0.2%, compound phosphate 0.4%, D-sodium erythorbate 1.0‰; natural preservatives are fruit and vegetable alcohol extracts, that is, carrots, celery, potatoes, soybeans, Tea leaves, medlar, kelp, spinach, cabbage root, chrysanthemum, leek, ginger, pepper, holly, fennel and cloves are mixed in any proportion and extracted with 60-75% ethanol;

(8) Marinate: put the marinated meat in a steamer and steam for 30 minutes until cooked;

(9) quicksand ice cooling: use quicksand ice to quickly cool the stewed meat to below normal temperature;

(10) Strong current dewatering: the sterilized strong wind quickly removes the moisture on the surface of the cooled stewed meat;

(11) Vacuum packaging: directly evacuate and seal the package to obtain the finished stewed meat.

The self-made antiseptic vinegar composition of step (4) includes the following parts by weight: 43 parts of basic white vinegar, 10 parts of plant extracts, 10 parts of dextrin, 10 parts of citric acid, and 5 parts of malic acid, wherein the basic white vinegar includes the following Raw materials in parts by weight: 35 parts of food-grade acetic acid, 8 parts of sucrose; and, 800 parts by weight of clean water are added to the self-made sterilized vinegar; the plant extracts include one or more medicinal food Edible alcohol extracts of homologous plant or vegetable and fruit grade by-products; the vegetables, fruits and by-products are fruit flesh or vegetable rhizomes.

The above is only a specific implementation of the present invention, but the scope of protection of the present invention is not limited thereto, and any changes or replacements that do not come to mind through creative work shall be covered within the scope of protection of the present invention. Therefore, the protection scope of the present invention should be determined by the protection scope defined in the claims.

Claims (8)

1. a method for making stewed meat, is characterized in that, comprises the following steps: (1) Select raw meat: choose safe and hygienic fresh meat or frozen meat; (2) Finishing and cleaning: remove the fascia and inedible parts of the raw meat in step (1), and clean them; (3) cutting into pieces: the meat obtained in step (2) is cut into pieces; (4) Ultrasonic sterilization: add self-made sterilizing vinegar with a concentration of 2-5% to the cut and divided meat, and perform ultrasonic sterilization to remove the blood in the raw meat; (5) Deacidification with alkaline water: after removing the meat in step (4), soak it in 0.3-0.5‰ baking soda solution for 1 hour to remove the sour taste; (6) Rinse with clear water: remove the salt etc. formed by acid and alkali by rinsing with clear water after the meat in the step (5) is pulled out; (7) Inject salting: inject 0.2-0.4‰ compound phosphate solution into the meat in step (6), then add self-compounded or commercially available special preservative for meat products, roll and marinate for 2 hours; if it is stewed , the preservatives are added in two times, half of which is added when marinating, and half of which is added when marinating; if it is steamed, all are added when marinating; (8) Heating and marinating: the marinated meat can be stewed in brine until cooked or steamed in a steamer; (9) Quicksand ice cooling: use quicksand ice to quickly cool the stewed or steamed stewed pork to below normal temperature; (10) Strong current dewatering: the sterilized strong wind quickly removes the moisture on the surface of the cooled stewed meat; (11) Vacuum packaging: the meat obtained in step (10) is directly vacuum-sealed or sliced and then vacuum-sealed and packaged to obtain a finished stewed meat product. 2. the preparation method of stewed meat according to claim 1 is characterized in that, the volume (L) that adds self-made sterilized vinegar aqueous solution in the step (4) is 1.5-3 times of meat quality (Kg), the ultrasonic sterilization process The time is 40-60min. 3. The preparation method of stewed meat according to claim 1, characterized in that, the sterilizing method of step (4) is dipping in 2-5% self-made sterilizing vinegar aqueous solution for 3h. 4. The preparation method of stewed meat according to claim 1, characterized in that 0.5-1.5% fresh orange peel or 0.05-0.25% orange peel is also added in the sterilization process of step (4). 5. The preparation method of stewed meat according to claim 1, characterized in that, the volume ratio of the quality of the meat to the baking soda solution in step (5) is 1:1.5-1:3. 6. The method for preparing stewed meat according to claim 1, characterized in that the composition of the compound phosphate solution in step (7) is: 2-3% of table salt, 0.1-0.2% of white sugar, and 0.3-0.4% of compound phosphate , Sodium D-isoascorbate 0.75-1.0‰. 7. The stewed meat preparation method according to claim 1 is characterized in that, in the step (7), the volume of the compound phosphate solution injected into the meat is 0.2-0.4% of the meat quality, and the amount of the preservative added is the meat quality 1-2% of. 8. The method for making stewed meat according to claim 1, characterized in that, in the stewing process of step (8), if the stewed meat method is adopted, the marinated meat needs to be heated and boiled, then simmered for 1 hour on low heat, and then simmered for 30 minutes after turning off the heat , if the method of steaming is used, the marinated meat needs to be steamed for 30-60 minutes.