CN110447844A - A kind of production method of halogen meat - Google Patents
A kind of production method of halogen meat Download PDFInfo
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- CN110447844A CN110447844A CN201910684992.7A CN201910684992A CN110447844A CN 110447844 A CN110447844 A CN 110447844A CN 201910684992 A CN201910684992 A CN 201910684992A CN 110447844 A CN110447844 A CN 110447844A
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
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
Technical field
We's invention is related to food processing technology field, the production method for more particularly relating to a kind of halogen meat.
Background technique
Halogen meat, also referred to as pot-stewed meat or fowl are that treated that raw material is placed in the thick gravy prepared cooks by preparatory processing and blanching
Made of dish, be China traditional cuisines, there are the halogen meat products of oneself unique flavor in various regions.The meat flavoring of halogen is most
With Appetizing spleen-tonifying, relieving dyspepsia and other effects, and enhancing development, which improve hypoferric anemia, enhances memory, increases food
It is intended to, nutritional benefit is also able to satisfy demand of the human body to protein and vitamin etc.；Therefore, halogen meat can sweep the country, by consumption
Person's favor.But since traditional halogen meat fabricated product does not pass through high temperature high pressure sterilizing, it is difficult long-term preservation, it can only now boil existing
It sells.If meat products could can only be grown at normal temperature after high temperature high pressure sterilizing using current modern food processing technology
Phase saves.But after high temperature high pressure sterilizing, it is equally soft rotten that the mouthfeel of meat can become like can, loses traditional halogen meat products
Flavor and texture.After high temperature high pressure sterilizing, deterioration can also occur for the distinctive flavor of halogen meat, to influence product biography
The flavor of system.Now with low-temperature meat product processing technology, using pasteurization processes after adding preservative agent, although halogen can be saved
The original flavor of meat and texture, but the required whole preservation at low temperature of product and sale, increase selling cost, also increase
Food safety risk.
The present invention is that one kind can be saved without high temperature high pressure sterilizing technique without radiation sterilizing technology at normal temperature
Halogen meat manufacturing technology, production process energy conservation and environmental protection can meet the flavor and taste of traditional halogen meat products to the maximum extent.
Summary of the invention
To solve the above problems, the purpose of the present invention is to provide a kind of production methods of halogen meat；
In order to achieve the above objectives, the technical solution of the present invention is as follows: a kind of halogen meat production method, comprising the following steps:
(1) it chooses raw meat: selecting the green meat or chilled meat of safety and sanitation；
(2) arrange cleaning: the fascia of raw meat and the part that cannot be eaten in removal step (1) clean up；
(3) stripping and slicing is divided: the meat that step (2) is obtained carries out cutting；
(4) ultrasonic sterilization: it is 2-5% self-control sterilization vinegar, ultrasonic sterilization that concentration is added into the meat that stripping and slicing has been divided
Processing removes the watery blood in raw meat；
(5) buck depickling: after the meat in step (4) is pulled out, 1h is impregnated with ‰ saleratus solution of 0.3-0.5 and goes to deacidify
Taste；
(6) clear water shower: the salt etc. that the meat in step (5) is formed after pulling out with clear water shower removal soda acid；
(7) inject salted: the meat in step (6) injects compound phosphoric acid salting liquid, oneself compounding or commercially available is then added
Meat products special anti-corrosion agent, knead-salting 2h；It being boiled if it is halogen, preservative is added in two portions, and a part is added when marinated,
A part addition when halogen boils；If it is cooking, then all it is added when marinated；
(8) it heats stew in soy sauce: pickled meat can be put into halogen in brine and boiled to ripe or be put into steaming tray and cook；
(9) drift sand ice cooling: below the halogen meat to room temperature that drift sand ice rapid cooling halogen is ripe or cooks；
(10) high current removes water: the high wind through sterilization processing rapidly removes the moisture on the halogen meat surface after cooling；
(11) it is vacuum-packed: by vacuum-pumping and sealing packet after the direct vacuum-pumping and sealing of step (10) obtained meat or slice
Fill to obtain halogen meat finished product.
Further, the volume (L) that self-control sterilization diluted vinegar solution is added in step (4) is 1.5-3 times of meat quality (Kg),
The time of ultrasonic sterilization processing is 40-60min.
Further, the method for disinfection of step (4) is to impregnate 3h in the self-control sterilization vinegar liquid of 2-5%.
Further, the fresh orange peel of 0.5-1.5% or 0.05-0.25% dried orange peel are additionally added in the sterilization process of step (4).
Further, the quality of meat and the volume ratio of saleratus solution are 1:1.5-1:3 in step (5).
Further, in step (7) compound phosphoric acid salting liquid composition are as follows: salt 2-3%, white sugar 0.1-0.2%, it is compound
Phosphate 0.3-0.4%, D-araboascorbic acid sodium 0.75-1.0 ‰.
Further, it is the 0.2-0.4% of meat quality to the volume of meat injection compound phosphoric acid salting liquid in step (7), adds
The amount of the preservative entered is the 1-2% of meat quality.
Further, during step (8) stew in soy sauce, method is boiled according to halogen, pickled meat, which needs to heat, boils rear small fire
1h is boiled, boils in a covered pot over a slow fire 30min after closing fire, according to the method for steaming, pickled meat needs to steam 30-60min.
Compared with prior art, the invention has the benefit that
1, the present invention is that one kind can be protected without high temperature high pressure sterilizing technique without radiation sterilizing technology at normal temperature
The halogen meat manufacturing technology deposited is solved flavor and quality between traditional handicraft and sterilization technology and is prevented using bacteria reducing technique step by step
Implacable contradiction between corruption is fresh-keeping, while reducing high temperature and irradiation to the deterioration of the flavor substance in product condiment, it protects
It is constant to demonstrate,prove the original traditional properties of product.The halogen meat made can be reserved for 3-6 months at normal temperature, production process energy conservation and environmental protection,
The flavor and taste of traditional halogen meat products can be met to the maximum extent；In addition, adding orange peel in sterilization process, blood can be accelerated
The removal of water, while also retaining the sweet perfume (or spice) of orange peel, moreover it is possible to the preferably included original flavor of excitation halogen meat improves a person sponging on an aristocrat's
Appetite reduces greasy feeling；
Secondly, with drift sand ice cooling technology, the food of high temperature is cooled fast to room temperature hereinafter, cooling velocity be more than 3 DEG C/
S plays the role of powerful kill bacterium simultaneously in cooling process, reduces antibacterial intensity, reduce the dosage of preservative.Together
When, rapid cooling can keep the original tender and crisp mouthfeel of meat products and chewy texture, keep the mouth of product itself in traditional food processing
Sense and quality.Therefore, it if this method does not have to food preservative, but is planted with the fragrance or integration of drinking and medicinal herbs with antisepsis
The extract of object is just more able to satisfy market to the higher requirement of product.
Detailed description of the invention
Fig. 1 is halogen meat fabrication processing figure.
Specific embodiment
Technical solution of the present invention is described further below in conjunction with specific embodiment.
Embodiment 1
A kind of halogen meat production method, comprising the following steps:
(1) it chooses raw meat: selecting the fresh pork or Frozen Pork of safety and sanitation；
(2) arrange cleaning: the fascia of raw meat and the part that cannot be eaten in removal step (1) clean up；
(3) stripping and slicing is divided: the meat that step (2) is obtained carries out cutting according to the size of product requirement；
(4) ultrasonic sterilization: it is that vinegar is sterilized in 2% self-control that concentration is added into the meat that stripping and slicing has been divided, and self-control sterilization is added
The volume (L) of diluted vinegar solution is 1.5 times of meat quality (Kg), and ultrasonic sterilization handles 60min, removes the watery blood in raw meat；
Or 3h is impregnated in 2% self-control sterilization vinegar liquid；It is additionally added 0.5% fresh orange peel in sterilization process, accelerates watery blood
Removal；
(5) buck depickling: after the meat in step (4) is pulled out, 1h is impregnated with 0.3 ‰ saleratus solutions and removes tart flavour；Meat
Quality and saleratus solution volume ratio be 1:1.5；
(6) clear water shower: the salt etc. that the meat in step (5) is formed after pulling out with clear water shower removal soda acid；
(7) inject salted: the meat in step (6) injects compound phosphoric acid salting liquid, and the anti-corrosion of oneself compounding is then added
Agent, rolling meat pickle 2h；Volume to meat injection compound phosphoric acid salting liquid is the 0.2% of meat quality, wherein the preservative of addition
Amount is the 1% of meat quality；The composition of compound phosphoric acid salting liquid are as follows: salt 2%, white sugar 0.2%, composite phosphate 0.4%, D- is different
Sodium ascorbate 1.0 ‰；The ingredient of preservative be Nisin be 0.033%, tea polyphenols 2.78%, clove oil 0.66%；
(8) stew in soy sauce: adding in the brine of 1% preservative, and pickled meat is put into brine halogen and is boiled to ripe, pickled meat need
It heats and is boiled with soft fire 1h after boiling, boil in a covered pot over a slow fire 30min after closing fire；
(9) drift sand ice cooling: the ripe halogen meat to room temperature of halogen or less is quickly cooled down with drift sand ice；
(10) high current removes water: the high wind through sterilization processing rapidly removes the moisture on the halogen meat surface after cooling；
(11) be vacuum-packed: direct vacuum-pumping and sealing packs to obtain halogen meat finished product.
Step (4) the self-control sterilization vinegar ingredient includes following parts by weight: 43 parts of basic light-coloured vinegar, plant extracts 10
Part, 10 parts of dextrin, 10 parts of citric acid, 5 parts of malic acid, wherein the basis light-coloured vinegar, the raw material including following parts by weight: food
35 parts of acetic acid, 8 parts of sucrose of grade；Also, the clean water that parts by weight are 800 is additionally added in the self-control sterilization vinegar；The plant
Object extract includes the edible alcohol extract of one or more kinds of medicinal and edible plants or vegetable and fruit grade by-product；It is described
Vegetable and fruit and by-product are fruit skin and flesh or vegetables rhizome.
Embodiment 2
A kind of halogen meat production method, comprising the following steps:
(1) it chooses raw meat: selecting the fresh beef or freezing beef of safety and sanitation；
(2) arrange cleaning: the fascia of raw meat and the part that cannot be eaten in removal step (1) clean up；
(3) stripping and slicing is divided: the meat that step (2) is obtained carries out cutting according to the size of product requirement；
(4) ultrasonic sterilization: self-control sterilization vinegar being added into the meat that stripping and slicing has been divided, and the concentration of self-control sterilization vinegar is 5%,
The volume (L) that self-control sterilization diluted vinegar solution is added is 3 times of meat quality (Kg), and ultrasonic sterilization handles 50min, removes raw meat
In watery blood；Or 3h is impregnated in 5% self-control sterilization vinegar liquid；It has been additionally added 1.5% fresh orange peel in sterilization process, has accelerated
The removal of watery blood；
(5) buck depickling: after the meat in step (4) is pulled out, 1h is impregnated with 0.5 ‰ saleratus solutions and removes tart flavour；Meat
Quality and saleratus solution volume ratio be 1:3；
(6) clear water shower: the salt etc. that the meat in step (5) is formed after pulling out with clear water shower removal soda acid；
(7) inject salted: the meat in step (6) injects compound phosphoric acid salting liquid, injects compound phosphoric acid salting liquid to meat
Volume be meat quality 0.4%, then be added 1% commercially available meat products special anti-corrosion agent, knead-salting 2h；Wherein, compound
The composition of phosphate solution are as follows: salt 3%, white sugar 0.1%, composite phosphate 0.3%, D-araboascorbic acid sodium 0.75 ‰；
(8) it heats stew in soy sauce: pickled meat can be put into steaming tray and steam 30min, cooked；
(9) drift sand ice cooling: the halogen meat to room temperature cooked or less is quickly cooled down with drift sand ice；
(10) high current removes water: the high wind through sterilization processing rapidly removes the moisture on the halogen meat surface after cooling；
(11) be vacuum-packed: vacuum-pumping and sealing packs to obtain halogen meat finished product after meat is sliced.
Step (4) the self-control sterilization vinegar ingredient includes following parts by weight: 86 parts of basic light-coloured vinegar, and 1 part of plant extracts,
The wherein basic light-coloured vinegar, the raw material including following parts by weight: 65 parts of food-grade acetic acid, 21 parts of sucrose；Also, the self-control
The clean water that parts by weight are 1000 is additionally added in sterilization vinegar；The plant extracts includes that one or more kinds of medicine foods are same
The edible alcohol extract of source plant or vegetable and fruit grade by-product；The vegetable and fruit and by-product are fruit skin and flesh or vegetables
Rhizome.
Embodiment 3
A kind of halogen meat production method, comprising the following steps:
(1) it chooses raw meat: selecting the new fresh mutton or freezing mutton of safety and sanitation；
(2) arrange cleaning: the fascia of raw meat and the part that cannot be eaten in removal step (1) clean up；
(3) stripping and slicing is divided: the meat that step (2) is obtained carries out cutting according to the size of product requirement；
(4) ultrasonic sterilization: self-control sterilization vinegar being added into the meat that stripping and slicing has been divided, and the concentration of self-control sterilization vinegar is 4%,
The volume (L) that self-control sterilization diluted vinegar solution is added is 2 times of meat quality (Kg), and ultrasonic sterilization handles 40min, removes raw meat
In watery blood；Or 3h is impregnated in 4% self-control sterilization vinegar liquid；It has been additionally added 0.25% dried orange peel in sterilization process, has accelerated blood
The removal of water；
(5) buck depickling: after the meat in step (4) is pulled out, 1h is impregnated with 0.4 ‰ saleratus solutions and removes tart flavour, meat
Quality and saleratus solution volume ratio are 1:2；
(6) clear water shower: the salt etc. that the meat in step (5) is formed after pulling out with clear water shower removal soda acid；
(7) inject salted: the meat in step (6) injects compound phosphoric acid salting liquid, injects compound phosphoric acid salting liquid to meat
Volume be meat quality 0.3%, then be added 1.5% commercially available meat products special anti-corrosion agent, knead-salting 2h；Wherein, multiple
Close the composition of phosphate solution are as follows: salt 2.5%, white sugar 0.15%, composite phosphate 0.35%, D-araboascorbic acid sodium
0.9‰；
(8) it heats stew in soy sauce: pickled meat can be put into steaming tray and steam 60min, cooked；
(9) drift sand ice cooling: the halogen meat to room temperature cooked or less is quickly cooled down with drift sand ice；
(10) high current removes water: the high wind through sterilization processing rapidly removes the moisture on the halogen meat surface after cooling；
(11) be vacuum-packed: direct vacuum-pumping and sealing packs to obtain halogen meat finished product.
Step (4) the self-control sterilization vinegar ingredient includes following parts by weight: 60 parts of basic light-coloured vinegar, and 5 parts of plant extracts,
5 parts of dextrin, 5 parts of citric acid, 2 parts of malic acid, wherein the basis light-coloured vinegar, the raw material including following parts by weight: food-grade vinegar
45 parts, 15 parts of sucrose of acid；Also, the clean water that parts by weight are 900 is additionally added in the self-control sterilization vinegar；The plant mentions
Taking object includes the edible alcohol extract of one or more kinds of medicinal and edible plants or vegetable and fruit grade by-product；The vegetables
Fruit and by-product are fruit skin and flesh or vegetables rhizome.
Embodiment 4
A kind of halogen meat production method, comprising the following steps:
(1) it chooses raw meat: selecting the fresh donkey meat or freezing donkey meat of safety and sanitation；
(2) arrange cleaning: the fascia of raw meat and the part that cannot be eaten in removal step (1) clean up；
(3) stripping and slicing is divided: the meat that step (2) is obtained carries out cutting according to the size of product requirement；
(4) ultrasonic sterilization: self-control sterilization vinegar being added into the meat that stripping and slicing has been divided, and the concentration of self-control sterilization vinegar is 4%,
The volume (L) that self-control sterilization diluted vinegar solution is added is 1.8 times of meat quality (Kg), and ultrasonic sterilization handles 50min, removes raw material
Watery blood in meat；Or 3h is impregnated in 4% self-control sterilization vinegar liquid；It has been additionally added 0.05% dried orange peel in sterilization process, has accelerated
The removal of watery blood；
(5) buck depickling: after the meat in step (4) is pulled out, 1h is impregnated with 0.4 ‰ saleratus solutions and removes tart flavour, meat
Quality and saleratus solution volume ratio are 1:1.8；
(6) clear water shower: the salt etc. that the meat in step (5) is formed after pulling out with clear water shower removal soda acid；
(7) inject salted: the meat in step (6) injects compound phosphoric acid salting liquid, injects compound phosphoric acid salting liquid to meat
Volume be meat quality 0.2%, then be added 1.2% commercially available meat products special anti-corrosion agent, knead-salting 2h；Wherein, multiple
Close the composition of phosphate solution are as follows: salt 2%, white sugar 0.1%, composite phosphate 0.3%, D-araboascorbic acid sodium 1.0 ‰；
(8) it heats stew in soy sauce: pickled meat being put into steaming tray and steams 40min, is cooked；
(9) drift sand ice cooling: the halogen meat to room temperature cooked or less is quickly cooled down with drift sand ice；
(10) high current removes water: the high wind through sterilization processing rapidly removes the moisture on the halogen meat surface after cooling；
(11) be vacuum-packed: vacuum-pumping and sealing packs to obtain halogen meat finished product after meat is sliced.
Step (4) the self-control sterilization vinegar ingredient includes following parts by weight: 70 parts of basic light-coloured vinegar, and 3 parts of plant extracts,
6 parts of dextrin, 8 parts of citric acid, 1 part of malic acid, wherein the basis light-coloured vinegar, the raw material including following parts by weight: food-grade vinegar
50 parts, 18 parts of sucrose of acid；Also, the clean water that parts by weight are 1000 is additionally added in the self-control sterilization vinegar；The plant
Extract includes the edible alcohol extract of one or more kinds of medicinal and edible plants or vegetable and fruit grade by-product；The vegetable
Dish fruit and by-product are fruit skin and flesh or vegetables rhizome.
Embodiment 5
A kind of halogen meat production method, comprising the following steps:
(1) it chooses raw meat: selecting the fresh pork or Frozen Pork of safety and sanitation；
(2) arrange cleaning: the fascia of raw meat and the part that cannot be eaten in removal step (1) clean up；
(3) stripping and slicing is divided: the meat that step (2) is obtained carries out cutting according to the size of product requirement；
(4) ultrasonic sterilization: self-control sterilization vinegar being added into the meat that stripping and slicing has been divided, and the volumetric concentration of self-control sterilization vinegar is
2%, the volume (L) that self-control sterilization diluted vinegar solution is added is 1.7 times of meat quality (Kg), and ultrasonic sterilization handles 60min, removal
Watery blood in raw meat；Or 3h is impregnated in 2% self-control sterilization vinegar liquid；0.5% fresh tangerine is additionally added in sterilization process
Sub- skin accelerates the removal of watery blood；
(5) buck depickling: after the meat in step (4) is pulled out, 1h is impregnated with 0.3 ‰ saleratus solutions and removes tart flavour；Meat
Quality and saleratus solution volume ratio be 1:1.5；
(6) clear water shower: the salt etc. that the meat in step (5) is formed after pulling out with clear water shower removal soda acid；
(7) inject salted: the meat in step (6) injects compound phosphoric acid salting liquid, injects compound phosphoric acid salting liquid to meat
Volume be the 0.2% of meat quality, be then added natural antiseptic agent, rolling meat pickles 2h；Wherein, the composition of compound phosphoric acid salting liquid
Are as follows: salt 2%, white sugar 0.2%, composite phosphate 0.4%, D-araboascorbic acid sodium 1.0 ‰；Natural antiseptic agent is fruits and vegetables alcohol
Extracting solution, i.e., by carrot, celery, potato, soybean, tealeaves, fructus lycii, kelp, spinach, Pemisetum flaccidum Griseb, chrysanthemum, leek, ginger,
After capsicum, ageratum, fennel and the mixing of cloves arbitrary proportion, gained is extracted with the ethyl alcohol of 60-75%；
(8) stew in soy sauce: pickled meat can be put into steaming tray and steams 30min, cooked；
(9) drift sand ice cooling: the ripe halogen meat to room temperature of halogen or less is quickly cooled down with drift sand ice；
(10) high current removes water: the high wind through sterilization processing rapidly removes the moisture on the halogen meat surface after cooling；
(11) be vacuum-packed: direct vacuum-pumping and sealing packs to obtain halogen meat finished product.
Step (4) the self-control sterilization vinegar ingredient includes following parts by weight: 43 parts of basic light-coloured vinegar, plant extracts 10
Part, 10 parts of dextrin, 10 parts of citric acid, 5 parts of malic acid, wherein the basis light-coloured vinegar, the raw material including following parts by weight: food
35 parts of acetic acid, 8 parts of sucrose of grade；Also, the clean water that parts by weight are 800 is additionally added in the self-control sterilization vinegar；The plant
Object extract includes the edible alcohol extract of one or more kinds of medicinal and edible plants or vegetable and fruit grade by-product；It is described
Vegetable and fruit and by-product are fruit skin and flesh or vegetables rhizome.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
The change or replacement expected without creative work, should be covered by the protection scope of the present invention.Therefore, of the invention
Protection scope should be determined by the scope of protection defined in the claims.
Claims (8)
1. a kind of halogen meat production method, which comprises the following steps:
(1) it chooses raw meat: selecting the green meat or chilled meat of safety and sanitation；
(2) arrange cleaning: the fascia of raw meat and the part that cannot be eaten in removal step (1) clean up；
(3) stripping and slicing is divided: the meat that step (2) is obtained carries out cutting；
(4) ultrasonic sterilization: it is 2-5% self-control sterilization vinegar that concentration is added into the meat that stripping and slicing has been divided, and ultrasonic sterilization is handled,
Remove the watery blood in raw meat；
(5) buck depickling: after the meat in step (4) is pulled out, 1h is impregnated with ‰ saleratus solution of 0.3-0.5 and removes tart flavour；
(6) clear water shower: the salt etc. that the meat in step (5) is formed after pulling out with clear water shower removal soda acid；
(7) inject salted: the meat in step (6) injects 0.2~0.4 ‰ compound phosphoric acid salting liquids, oneself compounding is then added
Or commercially available meat products special anti-corrosion agent, knead-salting 2h；It is boiled if it is halogen, preservative is added in two portions, and half is when marinated
It is added, half addition when halogen boils；If it is cooking, then all it is added when marinated；
(8) it heats stew in soy sauce: pickled meat can be put into halogen in brine and boiled to ripe or be put into steaming tray and cook；
(9) drift sand ice cooling: below the halogen meat to room temperature that drift sand ice rapid cooling halogen is ripe or cooks；
(10) high current removes water: the high wind through sterilization processing rapidly removes the moisture on the halogen meat surface after cooling；
(11) it is vacuum-packed: vacuum-pumping and sealing after the direct vacuum-pumping and sealing of step (10) obtained meat or slice is packed
Halogen meat finished product.
2. the production method of halogen meat according to claim 1, which is characterized in that self-control sterilization diluted vinegar is added in step (4)
The volume (L) of solution is 1.5-3 times of meat quality (Kg), and the time of ultrasonic sterilization processing is 40-60min.
3. the production method of halogen meat according to claim 1, which is characterized in that the method for disinfection of step (4) is in 2-5%
Self-control sterilization diluted vinegar solution in impregnate 3h.
4. the production method of halogen meat according to claim 1, which is characterized in that be additionally added in the sterilization process of step (4)
The fresh orange peel of 0.5-1.5% or 0.05-0.25% dried orange peel.
5. the production method of halogen meat according to claim 1, which is characterized in that the quality and sodium bicarbonate of meat in step (5)
The volume ratio of solution is 1:1.5-1:3.
6. halogen meat production method according to claim 1, which is characterized in that the group of compound phosphoric acid salting liquid in step (7)
Become: salt 2-3%, white sugar 0.1-0.2%, composite phosphate 0.3-0.4%, D-araboascorbic acid sodium 0.75-1.0 ‰.
7. halogen meat production method according to claim 1, which is characterized in that inject composite phosphate to meat in step (7)
The volume of solution is the 0.2-0.4% of meat quality, and the amount of the preservative of addition is the 1-2% of meat quality.
8. halogen meat production method according to claim 1, which is characterized in that during step (8) stew in soy sauce, boiled according to halogen
Method, pickled meat are boiled with soft fire 1h after needing heating to boil, boil in a covered pot over a slow fire 30min after closing fire, and according to the method for steaming, pickled meat needs
Steam 30-60min.
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