CN111938100A - Processing method of meat product - Google Patents

Processing method of meat product Download PDF

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Publication number
CN111938100A
CN111938100A CN202010846956.9A CN202010846956A CN111938100A CN 111938100 A CN111938100 A CN 111938100A CN 202010846956 A CN202010846956 A CN 202010846956A CN 111938100 A CN111938100 A CN 111938100A
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meat
yak
ultrasonic oscillation
vacuum
feed liquid
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唐美荣
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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
    • 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
    • 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
    • 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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a processing method of a meat product, which comprises the steps of refrigerating fresh yak meat to the temperature of 0-5 ℃ inside and outside, injecting feed liquid with the same temperature into the yak meat, rolling and kneading in vacuum, soaking and fermenting in fermentation liquor, taking out the yak meat, and packaging in vacuum to obtain the yak meat product which is good in taste and has good storage stability. The technical key point of the invention lies in the preparation of feed liquid and fermentation liquid, wherein the feed liquid is prepared by taking green papaya, sea buckthorn fruit, wild kudzu root and the like as raw materials, and the fermentation liquid is prepared by taking quinoa, yak milk, okra and the like as raw materials, mixing and fermenting aspergillus oryzae and acetobacter pasteurianus.

Description

Processing method of meat product
Technical Field
The invention relates to the technical field of meat product processing, in particular to a meat product processing method.
Background
The yak is a unique cattle species of Tibet alpine grassland, is mainly distributed in Himalayan mountain range and Qinghai-Tibet plateau, is a unique semi-wild semi-original rare animal growing in no pollution environment, and has the advantages of strong disease resistance, strong stress resistance, strong grouping property, wide eating range, hunger and thirst resistance, extensive feeding resistance and the like. Yak meat is praised as 'crown of beef', belongs to semi-wild natural green food, has delicious meat quality, has the characteristics of high protein (58.7 percent higher than that of cattle), low fat (69.8 percent lower than that of cattle), low heat (19.7 percent lower than that of cattle), polyamino acid (2 more than that of cattle) and the like, has the protein content of 21-22 percent, the fat content of 2-3 percent and the milk dry matter content of about 18 percent, wherein the milk fat is about 7 percent and the milk protein is about 5 percent, has obvious effects on enhancing the disease resistance, the cell activity and the organ function of a human body, is rare high-grade meat in the international market, and is taken by consumers in all parts of the world with the characteristics of name, quality, rarity and the like. Most importantly, the yak meat is from alpine grassland without any modern industrial pollution, and the yak meat is in a semi-wild grazing mode of living by water plants because of no labor service for the whole life, and a large amount of rare Chinese herbal medicines such as cordyceps sinensis, fritillaria and the like can be taken by the yak meat in grazing, so that the yak meat also has the characteristic of rich active matter content, and is a pure natural green food favored by consumers.
However, compared with the feeding age of 2-3 years of yellow cattle, the feeding age of yaks is too long (usually 4-5 years, and some yaks even reach 6 years), and the yaks are grazed all the year round, have large exercise amount and developed muscles, so that the yak meat has large shearing force, low tenderness, poor taste (hard meat) and is not as fast-fattened yellow beef, and the popularization of the yellow beef as a main raw material in food processing and the entering of the yellow beef in the daily diet of common consumers are limited.
The method has the advantages that the yak meat processing is in a weak environment for a long time due to the special characteristics of the yak breeding environment and the special characteristics of the meat quality, products produced and processed by taking the yak meat as the raw material in the market mainly comprise jerky, sauced meat, meat paste and dried meat slices, the products are few in variety, low in yield, coarse and poor in quality, insufficient in additional value development, extremely low in value and capable of wasting precious species resources. The products can not reflect the uniqueness of yak meat resources, the activity of health-care substances of the yak meat products can be reduced by hot processing, and meanwhile, the problem of poor mouthfeel of the yak meat is solved by adding chemical tenderizers such as phosphate, carbonate and calcium salt more or less in the processing process of the products, so that the original flavor and characteristics of the yak meat are influenced. With the continuous improvement of the consumption level of people, the requirements on the type, grade and sanitary standard of meat products are higher and higher, and the market demand of the finely-divided and deeply-processed yak meat products is greatly improved.
In addition, the origin of the yak meat is far away from the main consumption place, and the meat color is dark due to the influence of factors such as oxidation drying and the like in the long transportation process, so that the commodity value is influenced. The storage stability of the meat products is also very important.
Disclosure of Invention
The invention aims to provide a processing method of a meat product, which aims to solve the technical problems of poor mouthfeel of yak meat, poor storage stability of the meat product and the like.
In order to achieve the purpose, the invention provides a processing method of a meat product, which comprises the steps of refrigerating fresh yak meat to the temperature of 0-5 ℃ inside and outside, injecting feed liquid with the same temperature into the yak meat, rolling and kneading in vacuum, soaking and fermenting in fermentation liquor, taking out the yak meat, and packaging in vacuum; the preparation method of the feed liquid comprises the following steps of:
(A) peeling and removing seeds of 1 part of green papaya, cutting into papaya pieces, adding the papaya pieces and 0.2-0.4 part of cleaned fresh sea buckthorn fruits into water, mashing into pulp, and performing first ultrasonic oscillation treatment to obtain mixed pulp;
(B) then, cleaning 8-10 parts of fresh wild radix puerariae, cutting into radix puerariae pieces with uniform thickness, filling the radix puerariae pieces into an explosion tank for steam explosion, mixing the radix puerariae pieces with the mixed slurry obtained in the step (A), carrying out secondary ultrasonic oscillation treatment, carrying out vacuum freeze drying, and crushing to obtain mixed powder with the particle size of less than or equal to 10 microns;
(C) finally, dispersing the mixed powder in water, carrying out third ultrasonic oscillation treatment, and filtering to obtain filtrate, namely the feed liquid;
the preparation method of the fermentation liquor comprises the following steps of: firstly, cooking 1 part of quinoa, cooling to 35-40 ℃, then adding 0.1-0.2 part of fresh yak milk and 0.3-0.5 part of fresh okra which is cut into small pieces, then adding 0.5-0.8 part of distilled water, stirring and mixing uniformly, inoculating aspergillus oryzae and acetobacter pasteurianus, fermenting, and filtering to obtain the fermentation liquor.
Preferably, the fresh yak meat is obtained by slaughtering yaks within 2 hours, removing bones, cleaning, and cutting into meat blocks with uniform size (length is 10cm multiplied by width is 10cm, and thickness is adjusted and determined according to actual conditions of each yak) in a direction perpendicular to muscle fibers.
Preferably, the injection amount of the feed liquid per kilogram of yak meat is 0.08-0.1 kg.
Preferably, the process conditions of vacuum tumbling are as follows: the vacuum degree during the tumbling is-0.07 to-0.08 MPa, the rotating speed is 10 r/min, and the tumbling process comprises the following steps: forward rotation is carried out for 15 minutes, pause is carried out for 10 minutes, reverse rotation is carried out for 20 minutes, pause is carried out for 10 minutes, forward rotation is carried out for 25 minutes, and the discharging temperature is controlled to be 0-5 ℃.
Preferably, the specific method of the immersion fermentation is as follows: and adding the yak meat subjected to vacuum rolling into fermentation liquor, so that the fermentation liquor completely submerges the yak meat, and fermenting for 25-35 hours at the temperature of 28-32 ℃.
Preferably, when preparing the feed liquid, the process conditions of the first ultrasonic oscillation treatment are as follows: ultrasonic oscillation is carried out for 3-5 hours at 800-900W; the process conditions of the second ultrasonic oscillation treatment are as follows: ultrasonic oscillation at 500-600W for 4-6 hours; the process conditions of the third ultrasonic oscillation treatment are as follows: ultrasonic oscillation is carried out for 2-4 hours at 300-400W.
Preferably, in the step (A), the size of the papaya blocks is 5mm × 5mm × 5mm, and the amount of water is 3-5 times of the weight of the papaya.
Preferably, in the step (B), the thickness of the radix puerariae slice is 1-2 mm.
Preferably, in the step (B), the process conditions of the steam explosion are as follows: and (3) maintaining the temperature of 110-120 ℃ and the pressure of 2-3 MPa for 5-8 minutes, and performing instant blasting.
Preferably, in the step (B), the vacuum freeze-drying process conditions are as follows: freezing for 8-10 hours at the temperature of minus 40-minus 50 ℃, vacuumizing to 2-3 Pa, keeping the vacuum degree, heating to 20-25 ℃, and carrying out heat preservation treatment for 10-12 hours.
Preferably, in the step (C), the amount of water is 4-5 times of the weight of the mixed powder.
Preferably, the inoculation amounts of aspergillus oryzae and acetobacter pasteurianus are 0.3-0.4% and 0.05-0.1%, respectively.
Preferably, when preparing the fermentation liquor, the fermentation process conditions are as follows: fermenting for 3-5 days at 35-40 ℃.
The invention has the following beneficial effects:
the preparation method comprises the steps of refrigerating fresh yak meat to the temperature of 0-5 ℃ inside and outside, injecting feed liquid with the same temperature into the yak meat, rolling and kneading in vacuum, soaking and fermenting in fermentation liquor, taking out the yak meat, and packaging in vacuum to obtain the yak meat product which is good in taste and has good storage stability. The key point of the technology of the invention lies in the preparation of the feed liquid and the fermentation liquid, and the specific analysis is as follows:
1. the feed liquid is prepared by taking green papaya, sea buckthorn fruits, wild kudzu roots and the like as raw materials, wherein the green papaya contains papain, chymotrypsin and the like, the sea buckthorn fruits contain abundant flavones, phenols and the like, and the wild kudzu roots contain a large amount of starch and flavonoids and the like; according to the invention, the feed liquid is injected into yak meat for vacuum tumbling treatment, papain, chymosin and the like in the green papaya have certain enzymolysis effect on yak meat protein, so that muscle tissues are soft and favorable for water to enter, the loss of water is avoided due to the addition of a large amount of starch in wild radix puerariae, and the taste of the yak meat is improved through the synergistic effect of the papain, the chymosin and the like. In the vacuum tumbling treatment process, meat tissues are kneaded, the structure of the meat tissues is damaged by combining the action of various proteases, the meat quality is loosened, fibers are broken, and the protective effect of starch on the meat tissues is further promoted.
The flavones and phenols in the seabuckthorn fruits have excellent antioxidant effect, and the antioxidant components form good wrapping effect inside and outside the yak meat in the vacuum rolling process, so that the storage stability of the product is improved.
When the feed liquid is prepared, the green papaya is made into papaya pieces, and the papaya pieces and the sea buckthorn fruits are smashed to prepare mixed slurry, the wild kudzu roots are made into kudzu root pieces and then are subjected to steam explosion, so two different treatment modes are adopted, because protease components in the green papaya and antioxidant components in the sea buckthorn fruits are not high-temperature resistant, the steam explosion can cause the loss of the protease or the antioxidant components, the quality of meat products is influenced, the intensity is the highest when the meat products are subjected to the first ultrasonic oscillation treatment, and the intensity is the highest when the meat products are subjected to the first ultrasonic oscillation treatment.
2. The fermentation liquor is prepared by taking quinoa, yak milk, okra and the like as raw materials, wherein the quinoa contains starch, protease and the like, the yak milk contains natural casein and lactalbumin, the okra contains viscous substances such as pectin, polysaccharide and the like, the fermentation liquor is mixed and fermented by aspergillus oryzae and acetobacter pasteurianus, the aspergillus oryzae is fermented to produce protease, the acetobacter pasteurianus is fermented to produce acetic acid, an acidic environment is provided, the fermentation of the aspergillus oryzae is facilitated, more protease is generated, and the protein is enzymolyzed, in addition, acetic acid can also react with protein to destroy the fascia structure of meat, soften meat tissue, and synergistically improve taste through the two aspects of effects (although acetic acid can also react with part of non-fascia structure of meat, the concentration of acetic acid in fermentation liquor is low, the fermentation time is limited, the reaction of acetic acid with the fascia structure and the non-fascia structure of meat is only limited to improve taste, and the influence on the whole nutrition constitution is small).
Starch in the quinoa is coated on the outer surface more, and forms a net-shaped coating structure with protein components of yak milk and polysaccharide in the okra through the action of hydrogen bonds, so that the quinoa has a protection effect, and the storage stability of the product is improved in a synergistic manner.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below.
Detailed Description
The following is a detailed description of embodiments of the invention, but the invention can be implemented in many different ways, as defined and covered by the claims.
Example 1:
a method for processing meat product comprises refrigerating fresh yak meat to 0 deg.C, injecting feed liquid with the same temperature into yak meat, kneading under vacuum, soaking in fermentation broth, taking out yak meat, and vacuum packaging; the preparation method of the feed liquid comprises the following steps:
(A) peeling and removing seeds of 1kg of green papaya, cutting the green papaya into papaya pieces, adding the papaya pieces and 0.4kg of cleaned fresh sea buckthorn fruits into water, mashing the mixture into pulp, and performing ultrasonic oscillation treatment for the first time to obtain mixed pulp;
(B) then, 8kg of fresh wild radix puerariae is cleaned, cut into radix puerariae pieces with uniform thickness and placed into an explosion tank for steam explosion, then the radix puerariae pieces are mixed with the mixed slurry obtained in the step (A), and the mixture is subjected to secondary ultrasonic oscillation treatment, vacuum freeze drying and crushing until the particle size is less than or equal to 10 microns to obtain mixed powder;
(C) finally, dispersing the mixed powder in water, carrying out third ultrasonic oscillation treatment, and filtering to obtain filtrate, namely the feed liquid;
the preparation method of the fermentation liquor comprises the following steps: cooking 1kg of quinoa, cooling to 40 ℃, adding 0.1kg of fresh yak milk and 0.5kg of fresh okra cut into small pieces, adding 0.5kg of distilled water, stirring uniformly, inoculating aspergillus oryzae and acetobacter pasteurianus, fermenting and filtering to obtain the fermentation liquor.
The fresh yak meat is obtained by slaughtering yaks within 2 hours, removing bones, cleaning, and cutting into meat blocks with uniform size (length is 10cm multiplied by width is 10cm, and thickness is adjusted and determined according to actual conditions of each yak) in a direction perpendicular to muscle fibers.
The injection amount of the corresponding feed liquid per kilogram of yak meat is 0.08 kg.
The technological conditions of vacuum tumbling are as follows: the vacuum degree during rolling is-0.07 MPa, the rotating speed is 10 r/min, and the rolling process is as follows: the material is positively rotated for 15 minutes, suspended for 10 minutes, reversely rotated for 20 minutes, suspended for 10 minutes, positively rotated for 25 minutes, and discharged at 0 ℃.
The specific method for dipping and fermenting comprises the following steps: and adding the yak meat subjected to vacuum rolling into fermentation liquor, so that the fermentation liquor completely submerges the yak meat, and fermenting for 35 hours at 28 ℃.
When preparing the feed liquid, the process conditions of the first ultrasonic oscillation treatment are as follows: ultrasonic oscillation at 800W for 5 hours; the process conditions of the second ultrasonic oscillation treatment are as follows: carrying out 500W ultrasonic oscillation for 6 hours; the process conditions of the third ultrasonic oscillation treatment are as follows: the ultrasonic wave was oscillated at 300W for 4 hours.
In the step (A), the size of the papaya blocks is 5mm multiplied by 5mm, and the amount of water is 3 times of the weight of the papaya.
In the step (B), the thickness of the radix puerariae slice is 2 mm.
In the step (B), the process conditions of the steam explosion are as follows: maintaining the temperature at 110 ℃ and 3MPa for 5 minutes, and instantaneously blasting.
In the step (B), the process conditions of vacuum freeze drying are as follows: freezing at-50 deg.C for 8 hr, vacuumizing to 3Pa, maintaining vacuum degree, heating to 20 deg.C, and holding for 12 hr.
In the step (C), the amount of water is 4 times of the weight of the mixed powder.
The inoculum sizes of Aspergillus oryzae and Acetobacter pasteurianus are 0.4% and 0.05%, respectively.
When preparing the fermentation liquor, the fermentation process conditions are as follows: fermenting at 40 deg.C for 3 days.
Example 2:
a method for processing meat product comprises refrigerating fresh yak meat to 5 deg.C, injecting feed liquid with the same temperature into yak meat, vacuum rolling, soaking in fermentation broth for fermentation, taking out yak meat, and vacuum packaging; the preparation method of the feed liquid comprises the following steps:
(A) peeling and removing seeds of 1kg of green papaya, cutting the green papaya into papaya pieces, adding the papaya pieces and 0.2kg of cleaned fresh sea buckthorn fruits into water, mashing the mixture into pulp, and performing ultrasonic oscillation treatment for the first time to obtain mixed pulp;
(B) then, cleaning 10kg of fresh wild radix puerariae, cutting into radix puerariae pieces with uniform thickness, filling the radix puerariae pieces into an explosion tank for steam explosion, mixing the radix puerariae pieces with the mixed slurry obtained in the step (A), carrying out secondary ultrasonic oscillation treatment, carrying out vacuum freeze drying, and crushing to obtain mixed powder with the particle size of less than or equal to 10 microns;
(C) finally, dispersing the mixed powder in water, carrying out third ultrasonic oscillation treatment, and filtering to obtain filtrate, namely the feed liquid;
the preparation method of the fermentation liquor comprises the following steps: cooking 1kg of quinoa, cooling to 35 ℃, adding 0.2kg of fresh yak milk and 0.3kg of fresh okra cut into small pieces, adding 0.8kg of distilled water, uniformly stirring, inoculating aspergillus oryzae and acetobacter pasteurianus, fermenting and filtering to obtain the fermentation liquor.
The fresh yak meat is obtained by slaughtering yaks within 2 hours, removing bones, cleaning, and cutting into meat blocks with uniform size (length is 10cm multiplied by width is 10cm, and thickness is adjusted and determined according to actual conditions of each yak) in a direction perpendicular to muscle fibers.
The injection amount of the feed liquid corresponding to each kilogram of yak meat is 0.1 kg.
The technological conditions of vacuum tumbling are as follows: the vacuum degree during rolling is-0.08 MPa, the rotating speed is 10 r/min, and the rolling process is as follows: the material is positively rotated for 15 minutes, suspended for 10 minutes, reversely rotated for 20 minutes, suspended for 10 minutes, positively rotated for 25 minutes, and discharged at a temperature of 5 ℃.
The specific method for dipping and fermenting comprises the following steps: and adding the yak meat subjected to vacuum rolling into fermentation liquor, so that the fermentation liquor completely submerges the yak meat, and fermenting for 25 hours at 32 ℃.
When preparing the feed liquid, the process conditions of the first ultrasonic oscillation treatment are as follows: ultrasonic oscillation at 900W for 3 hours; the process conditions of the second ultrasonic oscillation treatment are as follows: ultrasonic oscillation at 600W for 4 hours; the process conditions of the third ultrasonic oscillation treatment are as follows: ultrasonic oscillation at 400W for 2 hours.
In the step (A), the size of the papaya blocks is 5mm multiplied by 5mm, and the amount of water is 5 times of the weight of the papaya.
In the step (B), the thickness of the radix puerariae slice is 1 mm.
In the step (B), the process conditions of the steam explosion are as follows: maintaining the temperature at 120 ℃ and 2MPa for 8 minutes, and instantaneously blasting.
In the step (B), the process conditions of vacuum freeze drying are as follows: freezing at-40 deg.C for 10 hr, vacuumizing to 2Pa, maintaining vacuum degree, heating to 25 deg.C, and holding for 10 hr.
In the step (C), the amount of water is 5 times of the weight of the mixed powder.
The inoculum sizes of Aspergillus oryzae and Acetobacter pasteurianus are 0.3% and 0.1%, respectively.
When preparing the fermentation liquor, the fermentation process conditions are as follows: fermenting at 35 deg.C for 5 days.
Example 3:
a method for processing meat product comprises refrigerating fresh yak meat to 2 deg.C, injecting feed liquid with the same temperature into yak meat, kneading under vacuum, soaking in fermentation broth, taking out yak meat, and vacuum packaging; the preparation method of the feed liquid comprises the following steps:
(A) peeling and removing seeds of 1kg of green papaya, cutting the green papaya into papaya pieces, adding the papaya pieces and 0.3kg of cleaned fresh sea buckthorn fruits into water, mashing the mixture into pulp, and performing ultrasonic oscillation treatment for the first time to obtain mixed pulp;
(B) then, 9kg of fresh wild radix puerariae is cleaned, cut into radix puerariae pieces with uniform thickness and placed into an explosion tank for steam explosion, then the radix puerariae pieces are mixed with the mixed slurry obtained in the step (A), and the mixture is subjected to secondary ultrasonic oscillation treatment, vacuum freeze drying and crushing until the particle size is less than or equal to 10 microns to obtain mixed powder;
(C) finally, dispersing the mixed powder in water, carrying out third ultrasonic oscillation treatment, and filtering to obtain filtrate, namely the feed liquid;
the preparation method of the fermentation liquor comprises the following steps: cooking 1kg of quinoa, cooling to 38 ℃, adding 0.15kg of fresh yak milk and 0.4kg of fresh okra cut into small pieces, adding 0.6kg of distilled water, uniformly stirring, inoculating aspergillus oryzae and acetobacter pasteurianus, fermenting and filtering to obtain the fermentation liquor.
The fresh yak meat is obtained by slaughtering yaks within 2 hours, removing bones, cleaning, and cutting into meat blocks with uniform size (length is 10cm multiplied by width is 10cm, and thickness is adjusted and determined according to actual conditions of each yak) in a direction perpendicular to muscle fibers.
The injection amount of the feed liquid corresponding to each kilogram of yak meat is 0.09 kg.
The technological conditions of vacuum tumbling are as follows: the vacuum degree during rolling is-0.075 MPa, the rotating speed is 10 r/min, and the rolling process is as follows: the material is positively rotated for 15 minutes, suspended for 10 minutes, reversely rotated for 20 minutes, suspended for 10 minutes, positively rotated for 25 minutes, and discharged at 2 ℃.
The specific method for dipping and fermenting comprises the following steps: and adding the yak meat subjected to vacuum rolling into fermentation liquor, so that the fermentation liquor completely submerges the yak meat, and fermenting for 30 hours at 30 ℃.
When preparing the feed liquid, the process conditions of the first ultrasonic oscillation treatment are as follows: ultrasonic oscillation at 850W for 4 hours; the process conditions of the second ultrasonic oscillation treatment are as follows: 550W ultrasonic oscillation is carried out for 5 hours; the process conditions of the third ultrasonic oscillation treatment are as follows: ultrasonic oscillation at 350W for 3 hours.
In the step (A), the size of the papaya blocks is 5mm multiplied by 5mm, and the amount of water is 4 times of the weight of the papaya.
In the step (B), the thickness of the radix puerariae slice is 1.5 mm.
In the step (B), the process conditions of the steam explosion are as follows: maintaining at 115 deg.C and 2.5MPa for 7 min, and instantaneously blasting.
In the step (B), the process conditions of vacuum freeze drying are as follows: freezing at-45 deg.C for 9 hr, vacuumizing to 2Pa, maintaining vacuum degree, heating to 22 deg.C, and holding for 11 hr.
In the step (C), the amount of water is 4.5 times of the weight of the mixed powder.
The inoculum sizes of Aspergillus oryzae and Acetobacter pasteurianus are 0.35% and 0.08%, respectively.
When preparing the fermentation liquor, the fermentation process conditions are as follows: fermenting at 38 deg.C for 4 days.
Comparative example 1
Green papaya is omitted when preparing the feed liquid;
the rest is the same as example 1.
Comparative example 2
Omitting fructus Hippophae during preparation of feed liquid;
the rest is the same as example 1.
Comparative example 3
Omitting wild radix Puerariae when preparing feed liquid;
the rest is the same as example 1.
Comparative example 4
Omitting quinoa when preparing the fermentation liquor;
the rest is the same as example 1.
Comparative example 5
Omitting yak milk when preparing the fermentation liquor;
the rest is the same as example 1.
Comparative example 6
Okra was omitted when preparing the fermentation broth;
the rest is the same as example 1.
Comparative example 7
Omitting Acetobacter pasteurianus when preparing the fermentation broth;
the rest is the same as example 1.
Test examples
The shear force measurements were performed on the meat products obtained in examples 1 to 3 and comparative examples 1 to 7, and the results are shown in Table 1. The specific method comprises the following steps: the meat columns were 6 removed from the tendon in the direction of the muscle fiber using a hollow probe with a diameter of 1.27cm, and the shear force values of the meat columns were measured using an HDP/BSW probe of a TA-XT2i type texture analyzer. (for convenience of comparison, examples 1 to 3 and comparative examples 1 to 7 used yak meat of the same origin as the raw material with a shearing force of about 8 kg)
Storing at 25 deg.C for 1 month, detecting volatile basic nitrogen value and microorganism, and finding the result shown in Table 2.
The volatile basic nitrogen value, referred to GB/T5009.228-2016, is alkaline nitrogen-containing substances such as amines generated by decomposition of protein substances in the putrefaction process of meat products under the action of microorganisms and enzymes.
Microorganisms, see GB4789.3 and GB/T2726-2016.
TABLE 1 shear force measurement results
Shear force (kg)
Example 1 3.8
Example 2 4.0
Example 3 3.5
Comparative example 1 5.1
Comparative example 2 4.3
Comparative example 3 4.8
Comparative example 4 5.0
Comparative example 5 4.2
Comparative example 6 4.2
Comparative example 7 4.8
TABLE 2 results of storage stability examination
Figure BDA0002643365170000081
As can be seen from tables 1 and 2, the meat products obtained in examples 1 to 3 have low shearing force, good meat taste, low microbial indicator after storage for 1 month at 25 ℃ and good storage stability.
The method comprises the following steps of (1) omitting the papaya in the preparation of feed liquid, omitting the seabuckthorn fruit in the preparation of feed liquid in the comparative example 2, omitting the wild radix puerariae in the preparation of feed liquid in the comparative example 3, omitting the quinoa in the preparation of fermentation liquid in the comparative example 4, omitting the yak milk in the preparation of fermentation liquid in the comparative example 5, omitting the okra in the preparation of fermentation liquid in the comparative example 6, omitting the acetobacter pasteurianus in the preparation of fermentation liquid in the comparative example 7, obviously increasing the shear force value of the obtained meat product, indicating that the taste is poor, obviously increasing the microbial indicator stored at 25 ℃ for 1 month, indicating that the storage stability is poor, indicating that the compositions of the feed liquid and the fermentation liquid supplement each other, and.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. A processing method of a meat product is characterized in that fresh yak meat is refrigerated until the internal and external temperatures are 0-5 ℃, then feed liquid with the same temperature is injected into the yak meat, the yak meat is rolled and kneaded in vacuum, then the yak meat is soaked and fermented in fermentation liquor, taken out and packaged in vacuum; the preparation method of the feed liquid comprises the following steps of:
(A) peeling and removing seeds of 1 part of green papaya, cutting into papaya pieces, adding the papaya pieces and 0.2-0.4 part of cleaned fresh sea buckthorn fruits into water, mashing into pulp, and performing first ultrasonic oscillation treatment to obtain mixed pulp;
(B) then, cleaning 8-10 parts of fresh wild radix puerariae, cutting into radix puerariae pieces with uniform thickness, filling the radix puerariae pieces into an explosion tank for steam explosion, mixing the radix puerariae pieces with the mixed slurry obtained in the step (A), carrying out secondary ultrasonic oscillation treatment, carrying out vacuum freeze drying, and crushing to obtain mixed powder with the particle size of less than or equal to 10 microns;
(C) finally, dispersing the mixed powder in water, carrying out third ultrasonic oscillation treatment, and filtering to obtain filtrate, namely the feed liquid;
the preparation method of the fermentation liquor comprises the following steps of: firstly, cooking 1 part of quinoa, cooling to 35-40 ℃, then adding 0.1-0.2 part of fresh yak milk and 0.3-0.5 part of fresh okra which is cut into small pieces, then adding 0.5-0.8 part of distilled water, stirring and mixing uniformly, inoculating aspergillus oryzae and acetobacter pasteurianus, fermenting, and filtering to obtain the fermentation liquor.
2. The processing method of meat product as claimed in claim 1, wherein said fresh yak meat is obtained by slaughtering yak meat within 2 hours, deboning, washing, and cutting into meat pieces with uniform size in the direction perpendicular to muscle fiber.
3. The processing method of meat products as claimed in claim 1, wherein the injection amount of the feed liquid per kilogram of yak meat is 0.08-0.1 kg.
4. The method for processing a meat product of claim 1 wherein the process conditions of vacuum tumbling are: the vacuum degree during the tumbling is-0.07 to-0.08 MPa, the rotating speed is 10 r/min, and the tumbling process comprises the following steps: forward rotation is carried out for 15 minutes, pause is carried out for 10 minutes, reverse rotation is carried out for 20 minutes, pause is carried out for 10 minutes, forward rotation is carried out for 25 minutes, and the discharging temperature is controlled to be 0-5 ℃.
5. The processing method of meat products as claimed in claim 1, characterized in that the specific method of immersion fermentation is: and adding the yak meat subjected to vacuum rolling into fermentation liquor, so that the fermentation liquor completely submerges the yak meat, and fermenting for 25-35 hours at the temperature of 28-32 ℃.
6. The processing method of meat product as claimed in claim 1, wherein the process conditions of the first ultrasonic vibration treatment in preparing the feed liquid are as follows: ultrasonic oscillation is carried out for 3-5 hours at 800-900W; the process conditions of the second ultrasonic oscillation treatment are as follows: ultrasonic oscillation at 500-600W for 4-6 hours; the process conditions of the third ultrasonic oscillation treatment are as follows: ultrasonic oscillation is carried out for 2-4 hours at 300-400W.
7. The method for processing a meat product of claim 1 wherein in step (B), the steam explosion process conditions are as follows: and (3) maintaining the temperature of 110-120 ℃ and the pressure of 2-3 MPa for 5-8 minutes, and performing instant blasting.
8. The method for processing a meat product as claimed in claim 1, wherein in step (B), the vacuum freeze-drying process is performed under the following conditions: freezing for 8-10 hours at the temperature of minus 40-minus 50 ℃, vacuumizing to 2-3 Pa, keeping the vacuum degree, heating to 20-25 ℃, and carrying out heat preservation treatment for 10-12 hours.
9. The method for processing a meat product of claim 1 wherein in step (C), the amount of water is 4 to 5 times the weight of the mixed flour.
10. The method for processing a meat product of claim 1, wherein the fermentation conditions for preparing the fermentation broth are as follows: fermenting for 3-5 days at 35-40 ℃.
CN202010846956.9A 2020-08-21 2020-08-21 Processing method of meat product Withdrawn CN111938100A (en)

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