CN111602779A - 一种肉类罐头生产用猪肉预处理工艺 - Google Patents

一种肉类罐头生产用猪肉预处理工艺 Download PDF

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CN111602779A
CN111602779A CN202010530578.3A CN202010530578A CN111602779A CN 111602779 A CN111602779 A CN 111602779A CN 202010530578 A CN202010530578 A CN 202010530578A CN 111602779 A CN111602779 A CN 111602779A
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蔡玮
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    • A23L13/50—Poultry products, e.g. poultry sausages
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    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

本发明公开了一种肉类罐头生产用猪肉预处理工艺，包括以下步骤：步骤(1)清洗：将准备好的猪肉原料使用清水清洗干净，除净表面的污物；步骤(2)分段剔骨去皮：将步骤(1)中处理后的猪肉原料进行分段，将分段后的肉顺次剔除脊椎骨、腿骨以及其他硬骨和软骨，再将皮进行切除；步骤(3)预煮：将猪肉原料放入夹层锅中，加入水，进行预煮；本发明通过预煮使得猪肉原料加入沸水中表面的蛋白质立即凝固，形成的保护层减少有效营养物质的流失，使得猪肉营养价值高，通过将猪肉原料进行腌制，使得口感更佳；通过油炸使得猪肉原料吸入油脂，提高它的营养价值，且油炸后，肌肉组织酥硬稳定，色泽和风味得到提升改善。

Description

一种肉类罐头生产用猪肉预处理工艺
技术领域
本发明属于肉类罐头生产技术领域，具体涉及一种肉类罐头生产用猪肉预处理工艺。
背景技术
肉类罐头是指采用猪、牛、羊、兔、禽肉等为原料，经过各种处理后密封在容器中，经过高温杀菌处理，杀灭绝大部分微生物，同时防止外界微生物再次入侵，借以获得在室温下长期储藏的一类食品；它的生产过程是将预处理后的肉装罐，经排气、密封、杀菌和冷却等工序组成，肉类罐头能基本上保持原料肉的色、香、味，是一种较好的储藏食品的方法，长期以来一直受人们的欢迎，在此过程中，对肉进行预处理是一项很重要的步骤，处理方法以及过程，将影响肉类的口感以及营养价值。
发明内容
本发明提供了一种肉类罐头生产用猪肉预处理工艺，具有口感好，营养价值高的特点。
为实现上述目的，本发明提供如下技术方案：一种肉类罐头生产用猪肉预处理工艺，包括以下步骤：
步骤(1)清洗：将准备好的猪肉原料使用清水清洗干净，除净表面的污物；
步骤(2)分段剔骨去皮：将步骤(1)中处理后的猪肉原料进行分段，将分段后的肉顺次剔除脊椎骨、腿骨以及其他硬骨和软骨，再将皮进行切除；
步骤(3)预煮：将猪肉原料放入夹层锅中，加入水，进行预煮，时间为30～60min；
(4)腌制：将煮后的猪肉原料进行使用混合盐进行腌制，腌制时间为1～2h；
(5)油炸：采用开口锅放入植物油熬熟，将腌制后的猪肉原料放入锅中进行油炸，油炸温度为160～180℃，油炸时间为1～1.5min；
(6)切块：将油炸后的猪肉，按照各种罐头的标准要求，切成适当大小的肉块，以便后续的装罐。
所述混合盐制备方法：按重量计所述混合盐的原料份数比为：精盐90-95，砂糖1-2份，亚硝酸钠0.5-1份；制作时先将亚硝酸钠及砂糖拌和，然后再加入精盐混匀。
优选的，所述步骤(3)中，预煮时，先将水煮沸，将一次投入的猪肉原料采用分三批投入进行预煮，时间为25～30min。。
与现有技术相比，本发明的有益效果是：
本发明通过预煮可达到肌肉脱水的目的，方便后续的混合盐渗入肌肉中增加口感，且能够灭杀肌肉上附着的一部分微生物，有助于提高杀菌效率，预煮时，将水煮沸，使得猪肉原料加入沸水中表面的蛋白质立即凝固，形成的保护层减少有效营养物质的流失，使得猪肉营养价值高，通过将猪肉原料进行腌制，使得口感更佳；通过油炸使得猪肉原料吸入油脂，提高它的营养价值，且油炸后，肌肉组织酥硬稳定，色泽和风味得到提升改善。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
本发明提供以下技术方案：一种肉类罐头生产用猪肉预处理工艺，包括以下步骤：
步骤(1)清洗：将准备好的猪肉原料使用清水清洗干净，除净表面的污物；
步骤(2)分段剔骨去皮：将步骤(1)中处理后的猪肉原料进行分段，将分段后的肉顺次剔除脊椎骨、腿骨以及其他硬骨和软骨，再将皮进行切除；
步骤(3)预煮：将猪肉原料放入夹层锅中，加入水，进行预煮，时间为30～60min；一方面达到肌肉脱水的目的，方便后续的混合盐渗入肌肉中增加口感，另一方面能够灭杀肌肉上附着的一部分微生物，有助于提高杀菌效率。
(4)腌制：将煮后的猪肉原料进行使用混合盐进行腌制，腌制时间为1～2h；将猪肉原料进行腌制，使得口感更佳；
(5)油炸：采用开口锅放入植物油熬熟，将腌制后的猪肉原料放入锅中进行油炸，油炸温度为160～180℃，油炸时间为1～1.5min,通过进行油炸，一方面使得猪肉原料吸入油脂，提高它的营养价值，且油炸后，肌肉组织酥硬稳定，色泽和风味得到提升改善。
(6)切块：将油炸后的猪肉，按照各种罐头的标准要求，切成适当大小的肉块，以便后续的装罐。
本发明中，所述步骤(4)的混合盐制备方法：按重量计所述混合盐的原料份数比为：精盐90-95，砂糖1-2份，亚硝酸钠0.5-1份；制作时先将亚硝酸钠及砂糖拌和，然后再加入精盐混匀。
实施例2
本发明提供以下技术方案：一种肉类罐头生产用猪肉预处理工艺，包括以下步骤：
步骤(1)清洗：将准备好的猪肉原料使用清水清洗干净，除净表面的污物；
步骤(2)分段剔骨去皮：将步骤(1)中处理后的猪肉原料进行分段，将分段后的肉顺次剔除脊椎骨、腿骨以及其他硬骨和软骨，再将皮进行切除；
步骤(3)预煮：将猪肉原料放入夹层锅中，加入水，进行预煮，时间为30～60min；一方面达到肌肉脱水的目的，方便后续的混合盐渗入肌肉中，另一方面能够灭杀肌肉上附着的一部分微生物，有助于提高杀菌效率。
(4)腌制：将煮后的猪肉原料进行使用混合盐进行腌制，腌制时间为1～2h；将猪肉原料进行腌制，使得口感更佳。
(5)油炸：采用开口锅放入植物油熬熟，将腌制后的猪肉原料放入锅中进行油炸，油炸温度为160～180℃，油炸时间为1～1.5min,通过进行油炸，一方面使得猪肉原料吸入油脂，提高它的营养价值，且油炸后，肌肉组织酥硬稳定，色泽和风味得到提升改善。
(6)切块：将油炸后的猪肉，按照各种罐头的标准要求，切成适当大小的肉块，以便后续的装罐。
本发明中，所述步骤(4)的混合盐制备方法：按重量计所述混合盐的原料份数比为：精盐90-95，砂糖1-2份，亚硝酸钠0.5-1份；制作时先将亚硝酸钠及砂糖拌和，然后再加入精盐混匀。
本发明中，所述步骤(3)中，预煮时，先将水煮沸，将一次投入的猪肉原料采用分三批投入进行预煮，时间为25～30min；将水煮沸，使得猪肉原料加入沸水中表面的蛋白质立即凝固，形成的保护层减少有效营养物质的流失。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。

Claims (3)

1.一种肉类罐头生产用猪肉预处理工艺，其特征在于：包括以下步骤：
步骤(1)清洗：将准备好的猪肉原料使用清水清洗干净，除净表面的污物；
步骤(2)分段剔骨去皮：将步骤(1)中处理后的猪肉原料进行分段，将分段后的肉顺次剔除脊椎骨、腿骨以及其他硬骨和软骨，再将皮进行切除；
步骤(3)预煮：将猪肉原料放入夹层锅中，加入水，进行预煮，时间为30～60min；
(4)腌制：将煮后的猪肉原料进行使用混合盐进行腌制，腌制时间为1～2h；
(5)油炸：采用开口锅放入植物油熬熟，将腌制后的猪肉原料放入锅中进行油炸，油炸温度为160～180℃，油炸时间为1～1.5min；
(6)切块：将油炸后的猪肉，按照各种罐头的标准要求，切成适当大小的肉块，以便后续的装罐。
2.根据权利要求1所述的一种肉类罐头生产用猪肉预处理工艺，其特征在于：所述步骤(4)的混合盐制备方法：按重量计所述混合盐的原料份数比为：精盐90-95，砂糖1-2份，亚硝酸钠0.5-1份；制作时先将亚硝酸钠及砂糖拌和，然后再加入精盐混匀。
3.根据权利要求1所述的一种肉类罐头生产用猪肉预处理工艺，其特征在于：所述步骤(3)中，预煮时，先将水煮沸，将一次投入的猪肉原料采用分三批投入进行预煮，时间为25～30min。
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