CN110710640A - Processing method of meat product with health care function - Google Patents

Processing method of meat product with health care function Download PDF

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Publication number
CN110710640A
CN110710640A CN201810766471.1A CN201810766471A CN110710640A CN 110710640 A CN110710640 A CN 110710640A CN 201810766471 A CN201810766471 A CN 201810766471A CN 110710640 A CN110710640 A CN 110710640A
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China
Prior art keywords
meat
blocks
big
care function
health
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CN201810766471.1A
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Chinese (zh)
Inventor
白景煜
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Zhangzhou Hao Yi Xian Food Co Ltd
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Zhangzhou Hao Yi Xian Food Co Ltd
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Priority to CN201810766471.1A priority Critical patent/CN110710640A/en
Publication of CN110710640A publication Critical patent/CN110710640A/en
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a meat product processing method with a health-care function, which specifically comprises the following steps: s1, pressing: taking fresh and boneless big meat blocks, removing redundant flock in the outer skins of the big meat blocks, flatly placing the big meat blocks in a box body of a material pressing machine, controlling the pressure in the box body of the material pressing machine to be 8-10Mpa, and pressing out free water in the big meat blocks; s2, stranding: and (3) sequentially putting the big meat blocks pressed by the S1 into a meat grinder for grinding, and controlling the cross section diameter of the shredded meat ground by the meat grinder to be 5-10 mm. According to the invention, the large meat blocks are processed and cooked, the protein in the meat flows into the solution, and then the solution is coagulated, so that the protein in the meat cannot be lost, the meat is more convenient for people to absorb, the death rate of the human body to the nutrient components can reach more than 80%, the meat is convenient to eat, and the ginger added during cooking can play roles of improving the taste and inhibiting bacteria.

Description

Processing method of meat product with health care function
Technical Field
The invention relates to the technical field of meat product processing, in particular to a meat product processing method with a health-care function.
Background
The meat product is an important source for obtaining protein, so that the meat product processing is an important component in the food industry, due to the high price of the meat product and the full utilization of protein by people, people can process and package the meat product, so that the quality guarantee period of the meat product can be prolonged, the existing meat product processing on the market is divided into two types, the first type is pickling, the bacterial breeding is avoided through high osmotic pressure, the second type is steaming and boiling, the meat product is cooked and then packaged in vacuum, the quality guarantee period of the meat product is prolonged, and people buy the meat product for eating, but the pickling method is not suitable for people with high blood pressure to eat, the damage to the liver is increased when people eat, the cooked package is clean and sanitary, but the nutritional ingredients cannot be stored, the meat is hard, the taste is poor, and people expect the meat product to be eaten for a long time.
With the increasing concern of people on health, products with health care effects are favored by the broad masses, China obtains certain achievements in developing health care foods with the aspects of delaying senility, resisting tumors, reducing blood sugar, resisting fatigue, strengthening organisms and the like, but still lacks the health care effects in the aspect of processing meat products, people can only obtain the health care foods by eating fresh meat products, the fresh meat products can be eaten only by long-time cooking, time and labor are wasted, the quality guarantee period is only 2-3 days generally, the quality guarantee period is short, a large amount of manual cooking is consumed, and the workload of people is increased.
Disclosure of Invention
The invention aims to provide a meat product processing method with a health care function, which has the advantages that large meat blocks are processed and cooked, protein in meat flows into a solution, and then the solution is coagulated, so that the protein in the meat is not lost, and the meat product is more convenient for people to absorb, and solves the problems that the existing meat product is poor in taste, free of nutrition, time-consuming and labor-consuming in manufacturing, long in quality guarantee period which is only 2-3 days generally, short in quality guarantee period, large in amount of manual cooking and increased in workload of people.
The processing method of the meat product with the health care function, provided by the embodiment of the invention, comprises the following steps:
s1, pressing: taking fresh and boneless big meat blocks, removing redundant flock in the outer skins of the big meat blocks, flatly placing the big meat blocks in a box body of a material pressing machine, controlling the pressure in the box body of the material pressing machine to be 8-10Mpa, and pressing out free water in the big meat blocks;
s2, stranding: placing the big meat blocks pressed by the S1 into a meat grinder in sequence for grinding, and controlling the cross section diameter of the shredded meat ground by the meat grinder to be 5-10 mm;
s3, seasoning: sequentially adding salt, sugar, monosodium glutamate, wine and rapeseed oil into the minced meat strips in S2, and manually stirring for 10-15min to uniformly mix the seasonings and the meat strips;
s4, cooking: placing the meat strips mixed in the step S3 into a material pot for cooking, adding boiling water into the material pot until the liquid level of the boiling water is 1-2cm higher than that of the meat strips, and cooking until the mixture in the material pot is boiled;
s5, feeding: adding the bay leaves, the fennel, the aniseed and the star anise into the mixed solution in sequence, stirring by hand and continuously heating for 10-15min, then adding the ginger slices and the flavoring agent, continuously stirring for 3-5min, and closing heating;
s6, condensation: adding the coagulation material into the material pot, manually stirring for 1-2min, and rapidly transporting the material pot to a freezing chamber with the temperature of-10 to-5 ℃ for cooling until the mixture in the material pot is coagulated;
s7, segmentation: the coagulated mixture is cut into blocks, and the mixture is cut into required shapes and sizes by a cutter;
s8, bagging: putting the cut meat products into commodity packaging bags, and vacuumizing and sealing the commodity packaging bags;
s9, sterilization: and (4) putting the meat product packaged in the S8 into a disinfectant for soaking and disinfecting, taking out and air-drying to obtain the fast-eating meat product with the health care function.
On the basis of the scheme, in S5, the blending ratio of the bay leaves, the fennel, the aniseed and the star anise is 1-2:1-2:0.5-1: 2-3.
Based on the scheme, in S5, the diameter of the ginger slices is 1-2 cm.
On the basis of the scheme, in S5, the flavoring agent comprises the following raw materials in parts by weight: 30-50 parts of mushroom, 10-15 parts of white sesame, 5-10 parts of corn starch and 20-30 parts of tomato powder.
On the basis of the scheme, the preparation method of the flavoring agent comprises the following steps:
s1: selecting fresh Lentinus Edodes, removing stems, cleaning, blanching in 80-90 deg.C water for 2-3min, rinsing with flowing cold water, rapidly cooling, and cutting into 0.25-0.5cm Lentinus Edodes pieces;
s2: weighing white sesame seeds according to the weight parts, grinding the white sesame seeds into powder and pouring the powder into the diced mushroom;
s3: and sequentially adding corn starch and tomato powder into the diced mushrooms, and uniformly stirring to obtain the flavoring agent.
On the basis of the scheme, the particle size of the ground white sesame seeds is 0.05-0.1 mm.
On the basis of the scheme, the grain diameters of the corn starch and the tomato powder are both 0.03-0.05 mm.
On the basis of the scheme, in S6, the coagulant is any one of gelatin and carrageenan.
On the basis of the scheme, in S9, the disinfectant is any one of ethanol, propanol and acetic acid.
Compared with the prior art, the invention has the beneficial effects that:
1. the big meat blocks are processed and cooked, the protein in the meat flows into the solution, and then the solution is condensed, so that the protein in the meat cannot be lost, the meat is more convenient for people to absorb, the post-mortem rate of the human body to nutritional ingredients can reach more than 80%, the gelatin or carrageenan is selected as the coagulation enhancing material, the gelatin or carrageenan can be used by two substances and is harmless to the human body, the coagulation enhancing material mainly has a coagulation effect, the solidified meat product is subjected to blocking and vacuum packaging, the quality guarantee period of the meat product is greatly prolonged, people only need to tear the packaging bag, the meat product is convenient to eat, and the ginger added during cooking can have the effects of taste improvement and bacteriostasis, so that the appetite of people can be increased;
2. the flavoring agent is prepared by taking the mushroom, the white sesame seeds, the corn starch and the tomato powder as main raw materials, the fragrance of the meat product is improved, the mushroom also has pharmacological effects of resisting tumors, reducing blood fat, resisting thrombus, improving immunity, protecting liver and the like, so that the fragrance of food ingredients is gradually emitted into the meat product, the favorable evaluation rate of the fragrance of the meat product reaches 86%, and the added corn starch and the tomato powder are coarse grains, so that people can absorb nutrient substances of the coarse grain food more conveniently.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments for further understanding of the features and technical means of the invention and the functions achieved.
Example 1
The embodiment provides a processing method of a meat product with a health care function, which specifically comprises the following steps:
s1, pressing: taking fresh and boneless big meat blocks, removing redundant flock in the outer skins of the big meat blocks, flattening the big meat blocks and placing the big meat blocks in a box body of a material pressing machine, controlling the pressure in the box body of the material pressing machine to be 8Mpa, and pressing out free water in the big meat blocks;
s2, stranding: placing the big meat blocks pressed by the S1 into a meat grinder in sequence for grinding, and controlling the cross section diameter of the shredded meat ground by the meat grinder to be 5 mm;
s3, seasoning: sequentially adding salt, sugar, monosodium glutamate, wine and rapeseed oil into the minced meat strips in S2, and manually stirring for 10min to uniformly mix the seasonings and the meat strips;
s4, cooking: placing the meat strips mixed in the step S3 into a material pot for cooking, adding boiling water into the material pot until the liquid level of the boiling water is 1cm higher than that of the meat strips, and cooking until the mixture in the material pot is boiled;
s5, feeding: adding the bay leaves, the fennel, the aniseed and the star anise into the mixed solution in sequence, stirring by hand and continuously heating for 10min, then adding the ginger slices and the flavoring agent, continuously stirring for 3min, and closing heating;
s6, condensation: adding a coagulant into the material pot, manually stirring for 1min, and rapidly conveying the material pot to a freezing chamber with the temperature of-10 ℃ for cooling until the mixture in the material pot is coagulated;
s7, segmentation: the coagulated mixture is cut into blocks, and the mixture is cut into required shapes and sizes by a cutter;
s8, bagging: putting the cut meat products into commodity packaging bags, and vacuumizing and sealing the commodity packaging bags;
s9, sterilization: and (4) putting the meat product packaged in the S8 into a disinfectant for soaking and disinfecting, taking out and air-drying to obtain the fast-eating meat product with the health care function.
In S5, the blending ratio of the bay leaves, the fennel, the aniseed and the star anise is 1:1:0.5: 2.
In S5, the ginger slices have a diameter of 1 cm.
In S5, the flavoring agent comprises the following raw materials in parts by weight: 30 parts of mushroom, 10 parts of white sesame seed, 5 parts of corn starch and 20 parts of tomato powder.
The preparation method of the flavoring agent comprises the following steps:
s1: selecting fresh mushrooms according to parts by weight, removing stems, cleaning, blanching in water of 80 ℃ for 2min, rinsing with flowing cold water in time, quickly cooling, and cutting into mushroom dices of 0.25 cm;
s2: weighing white sesame seeds according to the weight parts, grinding the white sesame seeds into powder and pouring the powder into the diced mushroom;
s3: and sequentially adding corn starch and tomato powder into the diced mushrooms, and uniformly stirring to obtain the flavoring agent.
The particle size of the ground white sesame seeds is 0.05 mm.
The grain sizes of the corn starch and the tomato powder are both 0.03 mm.
In S6, the coagulant is gelatin.
In S9, the sanitizing liquid is ethanol.
Example 2
The embodiment provides a processing method of a meat product with a health care function, which specifically comprises the following steps:
s1, pressing: taking fresh and boneless big meat blocks, removing redundant flock in the outer skins of the big meat blocks, flatly placing the big meat blocks in a box body of a material pressing machine, controlling the pressure in the box body of the material pressing machine to be 9Mpa, and pressing out free water in the big meat blocks;
s2, stranding: placing the big meat blocks pressed by the S1 into a meat grinder in sequence for grinding, and controlling the cross section diameter of the shredded meat ground by the meat grinder to be 6 mm;
s3, seasoning: sequentially adding salt, sugar, monosodium glutamate, wine and rapeseed oil into the minced meat strips in S2, and manually stirring for 11min to uniformly mix the seasonings and the meat strips;
s4, cooking: placing the meat strips mixed in the step S3 into a material pot for cooking, adding boiling water into the material pot until the liquid level of the boiling water is 1cm higher than that of the meat strips, and cooking until the mixture in the material pot is boiled;
s5, feeding: adding the bay leaves, the fennel, the aniseed and the star anise into the mixed solution in sequence, stirring by hand and continuously heating for 11min, then adding the ginger slices and the flavoring agent, continuously stirring for 3min, and closing heating;
s6, condensation: adding a coagulant into the material pot, manually stirring for 1min, and rapidly conveying the material pot to a freezing chamber with the temperature of-9 ℃ for cooling until the mixture in the material pot is coagulated;
s7, segmentation: the coagulated mixture is cut into blocks, and the mixture is cut into required shapes and sizes by a cutter;
s8, bagging: putting the cut meat products into commodity packaging bags, and vacuumizing and sealing the commodity packaging bags;
s9, sterilization: and (4) putting the meat product packaged in the S8 into a disinfectant for soaking and disinfecting, taking out and air-drying to obtain the fast-eating meat product with the health care function.
In S5, the blending ratio of the bay leaves, the fennel, the aniseed and the star anise is 1:2:0.5: 2.
In S5, the ginger slices have a diameter of 1 cm.
In S5, the flavoring agent comprises the following raw materials in parts by weight: 35 parts of mushroom, 12 parts of white sesame seeds, 6 parts of corn starch and 22 parts of tomato powder.
The preparation method of the flavoring agent comprises the following steps:
s1: selecting fresh mushrooms according to parts by weight, removing stems, cleaning, blanching in 82 ℃ water for 2min, rinsing with flowing cold water in time, quickly cooling, and cutting into 0.3cm diced mushrooms;
s2: weighing white sesame seeds according to the weight parts, grinding the white sesame seeds into powder and pouring the powder into the diced mushroom;
s3: and sequentially adding corn starch and tomato powder into the diced mushrooms, and uniformly stirring to obtain the flavoring agent.
The particle size of the ground white sesame seeds is 0.06 mm.
The grain sizes of the corn starch and the tomato powder are both 0.04 mm.
In S6, the coagulant is gelatin.
In S9, the sanitizing liquid is ethanol.
Example 3
The embodiment provides a processing method of a meat product with a health care function, which specifically comprises the following steps:
s1, pressing: taking fresh and boneless big meat blocks, removing redundant flock in the outer skins of the big meat blocks, flatly placing the big meat blocks in a box body of a material pressing machine, controlling the pressure in the box body of the material pressing machine to be 9Mpa, and pressing out free water in the big meat blocks;
s2, stranding: placing the big meat blocks pressed by the S1 into a meat grinder in sequence for grinding, and controlling the cross section diameter of the shredded meat ground by the meat grinder to be 7 mm;
s3, seasoning: sequentially adding salt, sugar, monosodium glutamate, wine and rapeseed oil into the minced meat strips in S2, and manually stirring for 12min to uniformly mix the seasonings and the meat strips;
s4, cooking: placing the meat strips mixed in the step S3 into a material pot for cooking, adding boiling water into the material pot until the liquid level of the boiling water is 1cm higher than that of the meat strips, and cooking until the mixture in the material pot is boiled;
s5, feeding: adding the bay leaves, the fennel, the aniseed and the star anise into the mixed solution in sequence, stirring by hand and continuously heating for 12min, then adding the ginger slices and the flavoring agent, continuously stirring for 4min, and closing heating;
s6, condensation: adding the coagulant into the material pot, manually stirring for 2min, and rapidly conveying the material pot to a freezing chamber with the temperature of-8 ℃ for cooling until the mixture in the material pot is coagulated;
s7, segmentation: the coagulated mixture is cut into blocks, and the mixture is cut into required shapes and sizes by a cutter;
s8, bagging: putting the cut meat products into commodity packaging bags, and vacuumizing and sealing the commodity packaging bags;
s9, sterilization: and (4) putting the meat product packaged in the S8 into a disinfectant for soaking and disinfecting, taking out and air-drying to obtain the fast-eating meat product with the health care function.
In S5, the blending ratio of the bay leaves, the fennel, the aniseed and the star anise is 1:1:1: 2.
In S5, the ginger slices have a diameter of 2 cm.
In S5, the flavoring agent comprises the following raw materials in parts by weight: 40 parts of mushroom, 12 parts of white sesame seeds, 7 parts of corn starch and 24 parts of tomato powder.
The preparation method of the flavoring agent comprises the following steps:
s1: selecting fresh mushrooms according to parts by weight, removing stems, cleaning, blanching in water of 85 ℃ for 2min, rinsing with flowing cold water in time, quickly cooling, and cutting into mushroom dices of 0.3 cm;
s2: weighing white sesame seeds according to the weight parts, grinding the white sesame seeds into powder and pouring the powder into the diced mushroom;
s3: and sequentially adding corn starch and tomato powder into the diced mushrooms, and uniformly stirring to obtain the flavoring agent.
The particle size of the ground white sesame seeds is 0.07 mm.
The grain sizes of the corn starch and the tomato powder are both 0.04 mm.
In S6, the coagulant is gelatin.
In S9, the disinfecting liquid is propanol.
Example 4
The embodiment provides a processing method of a meat product with a health care function, which specifically comprises the following steps:
s1, pressing: taking fresh and boneless big meat blocks, removing redundant flock in the outer skins of the big meat blocks, flattening the big meat blocks and placing the big meat blocks in a box body of a material pressing machine, controlling the pressure in the box body of the material pressing machine to be 10Mpa, and pressing out free water in the big meat blocks;
s2, stranding: placing the big meat blocks pressed by the S1 into a meat grinder in sequence for grinding, and controlling the cross section diameter of the shredded meat ground by the meat grinder to be 8 mm;
s3, seasoning: sequentially adding salt, sugar, monosodium glutamate, wine and rapeseed oil into the minced meat strips in S2, and manually stirring for 14min to uniformly mix the seasonings and the meat strips;
s4, cooking: placing the meat strips mixed in the step S3 into a material pot for cooking, adding boiling water into the material pot until the liquid level of the boiling water is 2cm higher than that of the meat strips, and cooking until the mixture in the material pot is boiled;
s5, feeding: adding the bay leaves, the fennel, the aniseed and the star anise into the mixed solution in sequence, stirring by hand and continuously heating for 14min, then adding the ginger slices and the flavoring agent, continuously stirring for 4min, and closing heating;
s6, condensation: adding a coagulant into the material pot, manually stirring for 1min, and rapidly conveying the material pot to a freezing chamber with the temperature of-7 ℃ for cooling until the mixture in the material pot is coagulated;
s7, segmentation: the coagulated mixture is cut into blocks, and the mixture is cut into required shapes and sizes by a cutter;
s8, bagging: putting the cut meat products into commodity packaging bags, and vacuumizing and sealing the commodity packaging bags;
s9, sterilization: and (4) putting the meat product packaged in the S8 into a disinfectant for soaking and disinfecting, taking out and air-drying to obtain the fast-eating meat product with the health care function.
In S5, the blending ratio of the bay leaves, the fennel, the aniseed and the star anise is 2:1:1: 3.
In S5, the ginger slices have a diameter of 2 cm.
In S5, the flavoring agent comprises the following raw materials in parts by weight: 45 parts of mushroom, 14 parts of white sesame seeds, 8 parts of corn starch and 28 parts of tomato powder.
The preparation method of the flavoring agent comprises the following steps:
s1: selecting fresh mushrooms according to parts by weight, removing stems, cleaning, blanching in 88 ℃ water for 3min, rinsing with flowing cold water in time, quickly cooling, and cutting into 0.45cm diced mushrooms;
s2: weighing white sesame seeds according to the weight parts, grinding the white sesame seeds into powder and pouring the powder into the diced mushroom;
s3: and sequentially adding corn starch and tomato powder into the diced mushrooms, and uniformly stirring to obtain the flavoring agent.
The particle size of the ground white sesame seeds is 0.08 mm.
The grain sizes of the corn starch and the tomato powder are both 0.04 mm.
In S6, the coagulant is carrageenan.
In S9, the disinfecting liquid is acetic acid.
Example 5
The embodiment provides a processing method of a meat product with a health care function, which specifically comprises the following steps:
s1, pressing: taking fresh and boneless big meat blocks, removing redundant flock in the outer skins of the big meat blocks, flattening the big meat blocks and placing the big meat blocks in a box body of a material pressing machine, controlling the pressure in the box body of the material pressing machine to be 10Mpa, and pressing out free water in the big meat blocks;
s2, stranding: placing the big meat blocks pressed by the S1 into a meat grinder in sequence for grinding, and controlling the cross section diameter of the shredded meat ground by the meat grinder to be 10 mm;
s3, seasoning: sequentially adding salt, sugar, monosodium glutamate, wine and rapeseed oil into the minced meat strips in S2, and manually stirring for 15min to uniformly mix the seasonings and the meat strips;
s4, cooking: placing the meat strips mixed in the step S3 into a material pot for cooking, adding boiling water into the material pot until the liquid level of the boiling water is 2cm higher than that of the meat strips, and cooking until the mixture in the material pot is boiled;
s5, feeding: adding the bay leaves, the fennel, the aniseed and the star anise into the mixed solution in sequence, stirring by hand and continuously heating for 15min, then adding the ginger slices and the flavoring agent, continuously stirring for 5min, and closing heating;
s6, condensation: adding the coagulant into the material pot, manually stirring for 2min, and rapidly conveying the material pot to a freezing chamber with the temperature of-5 ℃ for cooling until the mixture in the material pot is coagulated;
s7, segmentation: the coagulated mixture is cut into blocks, and the mixture is cut into required shapes and sizes by a cutter;
s8, bagging: putting the cut meat products into commodity packaging bags, and vacuumizing and sealing the commodity packaging bags;
s9, sterilization: and (4) putting the meat product packaged in the S8 into a disinfectant for soaking and disinfecting, taking out and air-drying to obtain the fast-eating meat product with the health care function.
In S5, the configuration ratio of the bay leaves, the fennel, the aniseed and the star anise is 1:2:1: 3.
In S5, the ginger slices have a diameter of 2 cm.
In S5, the flavoring agent comprises the following raw materials in parts by weight: 50 parts of mushroom, 15 parts of white sesame, 10 parts of corn starch and 30 parts of tomato powder.
The preparation method of the flavoring agent comprises the following steps:
s1: selecting fresh mushrooms according to parts by weight, removing stems, cleaning, blanching in 90 ℃ water for 3min, rinsing with flowing cold water in time, quickly cooling, and cutting into 0.5cm diced mushrooms;
s2: weighing white sesame seeds according to the weight parts, grinding the white sesame seeds into powder and pouring the powder into the diced mushroom;
s3: and sequentially adding corn starch and tomato powder into the diced mushrooms, and uniformly stirring to obtain the flavoring agent.
The particle size of the ground white sesame seeds is 0.1 mm.
The grain sizes of the corn starch and the tomato powder are both 0.05 mm.
In S6, the coagulant is gelatin.
In S9, the sanitizing liquid is ethanol.
Test example
Test objects: 100 test participants, wherein the proportion of male and female is 1:1, and the proportion of north and south population is as follows: 1:1, age-segment population: 20 people of 20-30 years old, 30-40 years old, 40-50 years old, 50-60 years old and 60-70 years old;
the meat products prepared in examples 1-5 were consumed by 100 test persons, respectively, and voted for, and the results were divided into 4 types: "very good, health care efficacy is outstanding", "good: moderate and upward taste, obvious health-care efficacy, general health-care efficacy and poor health-care efficacy: dry and astringent taste without health care effect.
And (3) testing results: see table below.
Unit (human) Is very good Good taste In general Difference (D)
Test set 54 32 12 2
From the above test results, it can be seen that: the meat product processing method with the health-care function provided by the invention is used for processing the meat product, the good evaluation rate is 86%, and the poor evaluation rate is only 2%.
The invention is not described in detail, but is well known to those skilled in the art.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (9)

1. A processing method of meat products with health care function is characterized in that: the method specifically comprises the following steps:
s1, pressing: taking fresh and boneless big meat blocks, removing redundant flock in the outer skins of the big meat blocks, flatly placing the big meat blocks in a box body of a material pressing machine, controlling the pressure in the box body of the material pressing machine to be 8-10Mpa, and pressing out free water in the big meat blocks;
s2, stranding: placing the big meat blocks pressed by the S1 into a meat grinder in sequence for grinding, and controlling the cross section diameter of the shredded meat ground by the meat grinder to be 5-10 mm;
s3, seasoning: sequentially adding salt, sugar, monosodium glutamate, wine and rapeseed oil into the minced meat strips in S2, and manually stirring for 10-15min to uniformly mix the seasonings and the meat strips;
s4, cooking: placing the meat strips mixed in the step S3 into a material pot for cooking, adding boiling water into the material pot until the liquid level of the boiling water is 1-2cm higher than that of the meat strips, and cooking until the mixture in the material pot is boiled;
s5, feeding: adding the bay leaves, the fennel, the aniseed and the star anise into the mixed solution in sequence, stirring by hand and continuously heating for 10-15min, then adding the ginger slices and the flavoring agent, continuously stirring for 3-5min, and closing heating;
s6, condensation: adding the coagulation material into the material pot, manually stirring for 1-2min, and rapidly transporting the material pot to a freezing chamber with the temperature of-10 to-5 ℃ for cooling until the mixture in the material pot is coagulated;
s7, segmentation: the coagulated mixture is cut into blocks, and the mixture is cut into required shapes and sizes by a cutter;
s8, bagging: putting the cut meat products into commodity packaging bags, and vacuumizing and sealing the commodity packaging bags;
s9, sterilization: and (4) putting the meat product packaged in the S8 into a disinfectant for soaking and disinfecting, taking out and air-drying to obtain the fast-eating meat product with the health care function.
2. The method for processing a meat product with health-care function as claimed in claim 1, wherein: in S5, the blending ratio of the bay leaves, the fennel, the aniseed and the star anise is 1-2:1-2:0.5-1: 2-3.
3. The method for processing a meat product with health-care function as claimed in claim 2, wherein: in S5, the ginger slices have a diameter of 1-2 cm.
4. The method for processing a meat product with health-care function as claimed in claim 3, wherein: in S5, the flavoring agent comprises the following raw materials in parts by weight: 30-50 parts of mushroom, 10-15 parts of white sesame, 5-10 parts of corn starch and 20-30 parts of tomato powder.
5. The method for processing a meat product with health-care function as claimed in claim 4, wherein: the preparation method of the flavoring agent comprises the following steps:
s1: selecting fresh Lentinus Edodes, removing stems, cleaning, blanching in 80-90 deg.C water for 2-3min, rinsing with flowing cold water, rapidly cooling, and cutting into 0.25-0.5cm Lentinus Edodes pieces;
s2: weighing white sesame seeds according to the weight parts, grinding the white sesame seeds into powder and pouring the powder into the diced mushroom;
s3: and sequentially adding corn starch and tomato powder into the diced mushrooms, and uniformly stirring to obtain the flavoring agent.
6. The method for processing a meat product with health-care function as claimed in claim 5, wherein: the particle size of the ground white sesame seeds is 0.05-0.1 mm.
7. The method for processing a meat product with health-care function as claimed in claim 5, wherein: the grain diameters of the corn starch and the tomato powder are both 0.03-0.05 mm.
8. The method for processing a meat product with health-care function as claimed in claim 1, wherein: in S6, the coagulant is any one of gelatin and carrageenan.
9. The method for processing a meat product with health-care function as claimed in claim 1, wherein: in S9, the disinfectant is any one of ethanol, propanol, and acetic acid.
CN201810766471.1A 2018-07-12 2018-07-12 Processing method of meat product with health care function Pending CN110710640A (en)

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