CN112106971B - Marinated meat sauce and preparation method and equipment of marinated meat - Google Patents

Marinated meat sauce and preparation method and equipment of marinated meat Download PDF

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Publication number
CN112106971B
CN112106971B CN202010776386.0A CN202010776386A CN112106971B CN 112106971 B CN112106971 B CN 112106971B CN 202010776386 A CN202010776386 A CN 202010776386A CN 112106971 B CN112106971 B CN 112106971B
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meat
sauce
parts
seasoning
marinated
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CN112106971A (en
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刘冬敏
王建辉
王少卿
侯小艺
陈启杰
熊寿遥
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Changsha University of Science and Technology
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Changsha University of Science and Technology
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • 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
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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

Abstract

The invention aims to form a complete protection scheme by researching and designing core equipment in sauce preparation, marinated meat finished products, marinated meat production processes and marinated meat production processes. The technology overcomes the defects of the traditional sauce and the braised meat product, and provides the braised meat which has long shelf life, loose, tender and smooth meat quality and uniform and consistent taste degree between the interior and the surface. The invention discloses a marinated meat sauce and a method and equipment for manufacturing marinated meat: the marinated meat sauce comprises the following raw materials in mass: 10-35 parts of edible oil, 3-9 parts of salt, 0.05-2 parts of edible gum, 1-2 parts of starch, 1-3 parts of seasoning, 0.5-3 parts of bean juice fermentation product, 0.5-2 parts of honey and 0.05-0.4 part of food additive; the preparation method of the marinated meat comprises the steps of preparing the marinated meat, preparing sauce and sterilizing the mixed materials; the refurbishment device comprises a first intermittent transmission device, a first scriber, a turnover plate, a telescopic cylinder, a second intermittent transmission device and a second scriber; the overturning plate transmits the marinated meat; the first and second scribers are used for scribing both sides of the marinated meat respectively.

Description

Marinated meat sauce and preparation method and equipment of marinated meat
Technical Field
The invention belongs to the field of foods, and particularly relates to a marinated meat sauce and a method and equipment for manufacturing marinated meat.
Background
The braised meat product is a traditional flavor food which is deeply favored by consumers. The existing partially marinated meat products have short shelf life, and particularly the sauce seasoning has thick taste, so that the original flavor of the poultry meat is covered, and after a certain amount of the meat is eaten (normal health physique, more than half a jin of meat is eaten), physical and physiological protection reaction occurs, and the larger part of the traditional sauce production process is carried out according to the traditional proportion substitution phase. At present, no person can study the physiological response of normal people to the balance of intestines, stomach and body fluid under the condition of a certain amount, and the eating experience of people is affected. And the braised meat product is used as a simple food dish or an instant product, so that people can produce bad eating experience, the repeated purchase of people is influenced, and people miss a delicious food.
At present, the production of meat products mostly adopts a mode of combining short-time rolling and static curing, and can enable the additive and the meat protein to be mutually fused so as to achieve the effects of tendering meat and good taste. However, because of the body structure, the poultry meat sequentially stores fat and muscle fibers from the surface layer to the inside, and the tight muscle fibers are difficult to pickle in place (salt, phosphate and the like cannot fully permeate into the meat) or the pickle is too mature, so that the chewiness and the smooth feeling of the muscle fibers are lost, and in order to solve the problem, the applicant has carried out improvement research on the aspects of technology and equipment.
The patent CN105077298A is a braised meat product with unique taste and a processing method thereof, and the patent ensures that the braised meat product is not only rich in collagen, but also has unique flavor and chewing feel similar to chewing gum, and meanwhile, the emulsified skin emulsion is used as a natural protective film, and can also effectively prevent oxidation and microbial pollution of the braised meat product in the storage process.
The patent CN205902759U is a dynamic rolling pickling device for meat product production, wherein the dynamic rolling pickling device greatly shortens the production period of products, reduces the propagation of microorganisms, and has fresh meat quality.
The inventor of the technical proposal is all a well-known expert in the industry and is in charge of the university of Changsha and the food college. The inventor obtains the scientific research results through long-term theoretical analysis, data research and enterprise investigation.
Disclosure of Invention
The invention aims to form a complete protection scheme by researching and designing core equipment in sauce preparation, marinated meat finished products, marinated meat production processes and marinated meat production processes. The technology overcomes the defects of the traditional sauce and the braised meat product, and provides the braised meat which has long shelf life, enhanced irritation of the sauce seasoning, loose and tender meat, smooth interior and uniform and consistent surface flavoring degree.
In order to achieve the above purpose, the invention adopts the following technical scheme:
the marinated meat sauce comprises the following raw materials in mass: 10-35 parts of edible oil, 3-9 parts of salt, 0.05-2 parts of edible gum, 1-2 parts of starch, 1-3 parts of seasoning, 0.5-3 parts of bean juice fermentation product, 0.5-2 parts of honey and 0.05-0.4 part of food additive.
Further, the soybean juice fermentation product is obtained by crushing and juicing soybeans, and then fermenting, wherein the concentration of solid active ingredients of the soybean juice fermentation product is 2-30%, and the fermentation comprises anaerobic fermentation and aerobic fermentation carried out by lactic acid bacteria and yeast.
Further, the seasonings comprise ginger juice, dried chilli, spice powder, light soy sauce and oyster sauce.
Further, the food additive comprises a composite seasoning and a composite phosphate, wherein the composite phosphate comprises at least one of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and trisodium phosphate.
The preparation method of the marinated meat comprises the steps of preparation of the marinated meat, preparation of sauce and sterilization of mixed materials:
preparing brine meat:
A. boiling brine: weighing and mixing dry capsicum, pepper, salt, cooking wine, star anise, dried orange peel, cassia bark and liquorice according to a certain mass ratio, and adding boiled water for boiling for 2-6 hours;
B. preparing poultry meat: cleaning, shaping, trimming, pickling and air drying poultry meat, controlling the thickness of the poultry meat to be 2-12cm, and refrigerating for later use;
C. boiling: boiling the poultry meat in the step B at the brine temperature of 90-100 ℃ for 20-40min, then cooling and continuously preserving heat for 1-3h, taking out the meat, and leaching out the brine to obtain brine meat;
and (3) preparing sauce:
D. pretreatment of condiments: cutting the washed and dried seasoning into pieces, uniformly mixing, weighing edible oil with the mass of 1/3-1/2 of the mass of the seasoning, heating the edible oil, adding the seasoning and stopping heating the edible oil when the oil temperature is 60-80 ℃;
E. sauce mixing: placing edible gum and starch in cold water, respectively stirring and dispersing, heating and stirring until the solid is completely dissolved, mixing the two solutions to obtain composite mucilage, and cooling for later use; adding the above half of fermented bean juice, the above half of Mel and the above food additive into the mixture in step D, and heating at 80-100deg.C for 5-15min to obtain flavoring mixture;
and (3) mixing and sterilizing:
F. mixing materials: pouring the brine meat prepared in the step C, the composite mucilage prepared in the step E and the seasoning mixture prepared in the step E into the mixture, and stirring the mixture for 3 to 5 minutes under the vacuum degree of 0 to 0.95 MPa; the volume ratio of the brine meat to the seasoning mixture is 1:0.8-3; weighing a certain amount of edible oil, pouring the mixture of brine meat, composite mucilage, seasoning and the mass of salt into the edible oil until the oil temperature is 85-100 ℃, adding the residual mass of bean juice fermentation product and the residual mass of honey, uniformly stirring and heating for 3-15min, and then preserving heat for 5-20min at 90-100 ℃; cooling and stirring for 3-10 minutes to obtain a mixture, and drying for later use;
G. sterilizing and cooling: sterilizing the mixture obtained in the step F for 15-30 min at 100 ℃ under 0.24MPa or for 15-20 min at 110 ℃ under 0.18MPa, sterilizing, cooling, storing at 0-4 ℃, packaging, and storing at room temperature.
Further, the raw materials of the brine comprise, by mass, 2-3% of dry chillies, 1.3-2.0% of peppers, 0.05-0.6% of common salt, 0.5-4.0% of star anises, 0.05-0.4% of dried orange peels, 1-6.0% of cinnamon, 0.5-1.0% of cooking wine, 0.5-3% of liquorice and 84.7-90.2% of water.
A trimming device for a method for producing a braised pork, the trimming device comprising a first intermittent drive device 2, a first scriber 4 arranged above the first intermittent drive device 2, a turnover plate 5 arranged at intervals at the advancing direction end of the first intermittent drive device 2, a second intermittent drive device 8 arranged at intervals at one end of the first intermittent drive device 2, and a second scriber 9 arranged above the second intermittent drive device 8, wherein the first intermittent drive device 2 and the second intermittent drive device 8 are sequentially arranged, and the braised pork product is transferred through the turnover plate 5.
Further, the refurbishment device further comprises a first workbench 1 and a second workbench 7, and the first intermittent transmission device 2 and the second intermittent transmission device 8 are sequentially arranged on the first workbench 1 and the second workbench 7; the first scriber 4 comprises a base 401 connected to the first workbench 1, a first lifting rod 402 connected below the base 401, a plurality of first scribers 403 arranged below the first lifting rod 402 and a telescopic rod 404, wherein the telescopic rod 404 is arranged at the center of the plurality of first scribers 403; the second scriber 9 is arranged identically to the first scriber 4.
Further, the overturning plate 5 is obliquely arranged at the discharge end of the first conveyor belt 3, one end of the overturning plate 5 is arranged on the first workbench 1 through the fixing plate 501, and the overturning plate 5 is hinged with the fixing plate 501 at a hinge point; one end of the telescopic cylinder 6 is arranged on one side, away from the bearing surface, of the middle line in the length direction of the overturning plate 5, and one end, connected with the overturning plate 5, of the telescopic cylinder 6 is positioned on the middle line and is 1/3-1/2 of the length position of the middle line from the hinging point.
Further, the refurbishment device further comprises a material guiding plate 10 and an air dryer 12, wherein the material guiding plate 10 is obliquely arranged at the discharge end of the first conveyor belt; the air dryer 12 is arranged on the second workbench 7 and is positioned at the lower part of the material guiding plate 10, a plurality of holes are distributed in the material guiding plate 10, and the air of the air dryer 12 blows to the material guiding plate 10.
The inventor and the edible objects participating in the invention are all healthy people, and after eating more than half jin of traditional marinated meat, the gastrointestinal film and the like generate stress reaction on the marinated meat, so that uncomfortable phenomenon and rejection reaction generated by the body occur for reminding the person to eat properly. The phenomenon is similar to that of drinking a certain amount, and rejection reaction also occurs in the body. The problem solved by the invention is similar to drinking a certain amount of milk before drinking, so that intestines and stomach are protected. The invention directly applies the protection means for human bodies and intestines and stomach to the marinated meat sauce, thereby solving the problem of sauce and solving the problem of discomfort caused by eating a large amount of sauce.
The invention has the beneficial effects that:
1. according to the invention, the shaped poultry meat product is subjected to trimming treatment, so that automation is realized, uneven trimming degree caused by manually trimming the meat product is avoided, more microorganisms and bacteria are brought in, the automatic trimming ensures that the length, width and depth of the trimming edge of the poultry meat product are uniform, the two sides of the trimming edge are trimmed, the subsequent processes such as pickling and boiling are more tasty, uneven flavoring is avoided, the uniform opening degree can better control the flavoring degree and time, the flavoring uniformity of the marinated meat product produced by the production line is better met, and the edible requirement is better met; and the air of the air dryer below the material guide plate blows to the braised meat product through the holes in the material guide plate, so that the blood water in the inner layer muscle fiber of the braised meat product flows out or is air-dried, the holes in the inner layer muscle fiber, which are cut by the second cutting knife, can be in an open state, so that the poultry muscle fiber which is difficult to taste is better in taste, meanwhile, the surface layer of the braised meat product is not directly dried and is in a wet state, the surface layer of the braised meat product is prevented from being dried, wrinkled and bad in selling during boiling, and meanwhile, the deep stimulating sense of fish meat is enhanced, and the purchasing desire of customers is enhanced.
2. In the invention, the fermented bean juice and honey in the step E are mainly used for improving freshness and the irritation of the sauce, and neutralizing and removing the fishy smell in the sauce; the fermented soybean juice and honey in the step F act on the marinated meat, so that the marinated meat has smooth and chewy taste, is delicious and delicious, is beneficial to release of flavor substances of poultry meat, can interact with active substances in the honey to form a protective film, and can neutralize the corrosive action of marinating materials in sauce or sauce in marinated meat products to protect stomach and oral esophagus; in addition, lysozyme and glucose oxidase in honey can play a role in inhibiting bacteria and keeping the fat oxidation degree low in the marinated meat product, the quality and the texture of the marinated meat are kept to the greatest extent, and the flavor in the marinated meat product is effectively locked by the combined action of the lysozyme and the glucose oxidase and amino acid substances in the bean juice fermentation product, so that the appearance and nutrition of the marinated meat are kept, the marinated meat is soft, elastic and chewy, the faint scent taste is realized, the appetite of people is improved, the marinated meat is oiled, and the quality of the marinated meat product is more stable; meanwhile, the fermented bean juice and the honey enable the protein to be smoother when being cooked, so that the sauce is deep into the fish meat; the added antioxidant increases the shelf life of the marinated meat product, makes the appearance of the marinated meat product more attractive, and enhances the appetite of consumers.
3. According to the invention, the marinated meat product is dried for later use in the step F, so that the seasonings are saved, meanwhile, the nutrient substances in the marinated meat product are locked, the loss of the nutrient substances is avoided, the marinated meat product is preserved for a long time and packaged, the taste of the marinated meat product is softer and more glutinous after being packaged and placed in room temperature for storage, the taste of the marinated meat product is ensured to be more consistent in the early stage and the later stage of eating, and the shelf life is prolonged.
4. The honey, the antioxidant and the drying process in the step F and the sterilization process in the step G are mutually promoted, have good antibacterial and antiseptic effects, and greatly prolong the storage process of the product; the quality guarantee period can reach more than one year after quality tracking is implemented.
5. When the preparation method of the braised pork disclosed by the invention is used for preparing the braised pork, the main materials in the braised pork are boiled by using brine, the auxiliary materials are fried and mixed, the main materials and the auxiliary materials are used separately, the taste of the thick main materials is prevented from being covered by the auxiliary materials when the main materials and the auxiliary materials are mixed together for braising, the aroma and the greasy removing compounds in the auxiliary materials are relatively easy to volatilize, and the braised pork is easy to absorb and obtain the taste in the auxiliary materials by using the auxiliary materials separately, so that the taste of the braised pork is more layering.
Drawings
FIG. 1 is a schematic diagram of a shaping and curing device used in the method for producing the marinated meat;
FIG. 2 is a bottom view of the first scriber according to the invention.
The text labels in the figures are expressed as: 1. a first work table; 2. a first intermittent drive device; 3. a first conveyor belt; 4. a first scriber; 401. a base; 402. a first lifting rod; 403. a first scribing tool; 404. a telescopic rod; 5. a turnover plate; 501. a fixing plate; 6. a telescopic cylinder; 7. a second work table; 8. a second intermittent drive means; 9. a second scriber; 901. a second lifting rod; 902. a second scribing tool; 10. a material guide plate; 11. a fixing seat; 12. an air dryer; 13. and (5) pickling the jar.
Detailed Description
The following detailed description of the invention is provided for exemplary and explanatory purposes only and should not be construed as limiting the scope of the invention, as it is intended to provide a better understanding of the invention as defined by the appended claims.
The marinated meat sauce comprises the following raw materials in mass: 10-35 parts of edible oil, 3-9 parts of salt, 0.05-2 parts of edible gum, 1-2 parts of starch, 1-3 parts of seasoning, 0.5-3 parts of bean juice fermentation product, 0.5-2 parts of honey and 0.05-0.4 part of food additive.
Preferably, the soybean juice fermentation product is obtained by crushing and juicing soybeans, and then fermenting, wherein the concentration of solid active ingredients of the soybean juice fermentation product is 2-30%, and the fermentation comprises anaerobic fermentation and aerobic fermentation carried out by lactic acid bacteria and yeast.
Preferably, the seasonings comprise ginger juice, dried chilli, spice powder, light soy sauce and oyster sauce.
Preferably, the food additive comprises a complex flavoring, a complex phosphate comprising at least one of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate.
The preparation method of the marinated meat comprises the steps of preparation of the marinated meat, preparation of sauce and sterilization of mixed materials:
preparing brine meat:
A. boiling brine: weighing and mixing dry capsicum, pepper, salt, cooking wine, star anise, dried orange peel, cassia bark and liquorice according to a certain mass ratio, and adding boiled water for boiling for 2-6 hours;
B. preparing poultry meat: cleaning, shaping, trimming, pickling and air drying poultry meat, controlling the thickness of the poultry meat to be 2-12cm, and refrigerating for later use;
C. boiling: boiling the poultry meat in the step B at the brine temperature of 90-100 ℃ for 20-40min, then cooling and continuously preserving heat for 1-3h, taking out the meat, and leaching out the brine to obtain brine meat;
and (3) preparing sauce:
D. pretreatment of condiments: cutting the washed and dried seasoning into pieces, uniformly mixing, weighing edible oil with the mass of 1/3-1/2 of the mass of the seasoning, heating the edible oil, adding the seasoning and stopping heating the edible oil when the oil temperature is 60-80 ℃;
E. sauce mixing: placing edible gum and starch in cold water, respectively stirring and dispersing, heating and stirring until the solid is completely dissolved, mixing the two solutions to obtain composite mucilage, and cooling for later use; adding the above half of fermented bean juice, the above half of Mel and the above food additive into the mixture in step D, and heating at 80-100deg.C for 5-15min to obtain flavoring mixture;
and (3) mixing and sterilizing:
F. mixing materials: pouring the brine meat prepared in the step C, the composite mucilage prepared in the step E and the seasoning mixture prepared in the step E into the mixture, and stirring the mixture for 3 to 5 minutes under the vacuum degree of 0 to 0.95 MPa; the volume ratio of the brine meat to the seasoning mixture is 1:0.8-3; weighing a certain amount of edible oil, pouring the mixture of brine meat, composite mucilage, seasoning and the mass of salt into the edible oil until the oil temperature is 85-100 ℃, adding the residual mass of bean juice fermentation product and the residual mass of honey, uniformly stirring and heating for 3-15min, and then preserving heat for 5-20min at 90-100 ℃; cooling and stirring for 3-10 minutes to obtain a mixture, and drying for later use;
preferably, the dried sauce is used to make sauce packets, and the individual packages are attached to the marinated meat product for consumer addition.
G. Sterilizing and cooling: sterilizing the mixture obtained in the step F for 15-30 min at 100 ℃ under 0.24MPa or for 15-20 min at 110 ℃ under 0.18MPa, sterilizing, cooling, storing at 0-4 ℃, packaging, and storing at room temperature.
Preferably, the brine comprises, by mass, 2-3% of dry chillies, 1.3-2.0% of peppers, 0.05-0.6% of salt, 0.5-4.0% of star anises, 0.05-0.4% of dried orange peels, 1-6.0% of cinnamon, 0.5-1.0% of cooking wine, 0.5-3% of liquorice and 84.7-90.2% of water.
A trimming device for a method for producing a braised pork, the trimming device comprising a first intermittent drive device 2, a first scriber 4 arranged above the first intermittent drive device 2, a turnover plate 5 arranged at intervals at the advancing direction end of the first intermittent drive device 2, a second intermittent drive device 8 arranged at intervals at one end of the first intermittent drive device 2, and a second scriber 9 arranged above the second intermittent drive device 8, wherein the first intermittent drive device 2 and the second intermittent drive device 8 are sequentially arranged, and the braised pork product is transferred through the turnover plate 5.
Preferably, the telescopic cylinder 6 is arranged below the turnover plate 5, and the movable end of the telescopic cylinder 6 is arranged on one surface deviating from the bearing surface of the turnover plate 5.
Preferably, the refurbishment device further comprises a first workbench 1 and a second workbench 7, and the first intermittent transmission device 2 and the second intermittent transmission device 8 are sequentially arranged on the first workbench 1 and the second workbench 7; the first scriber 4 comprises a base 401 connected to the first workbench 1, a first lifting rod 402 connected below the base 401, a plurality of first scribers 403 arranged below the first lifting rod 402 and a telescopic rod 404, wherein the telescopic rod 404 is arranged at the center of the plurality of first scribers 403; the second scriber 9 is arranged identically to the first scriber 4.
The second scriber 9 comprises a second base connected to the first workbench 1, a second lifting rod 901 connected to the lower portion of the second base, a plurality of second scribers 902 and second telescopic rods arranged below the second lifting rod 901, and the second telescopic rods are arranged at the centers of the plurality of second scribers 902.
Preferably, the overturning plate 5 is obliquely arranged at the discharge end of the first conveyor belt 3, one end of the overturning plate 5 is arranged on the first workbench 1 through the fixed plate 501, and the overturning plate 5 is hinged with the fixed plate 501 at a hinge point; one end of the telescopic cylinder 6 is arranged on one side, away from the bearing surface, of the middle line in the length direction of the overturning plate 5, and one end, connected with the overturning plate 5, of the telescopic cylinder 6 is positioned on the middle line and is 1/3-1/2 of the length position of the middle line from the hinging point and used for overturning the overturning plate.
Preferably, the refurbishment device further comprises a guide plate 10 and an air dryer 12, wherein the guide plate 10 is obliquely arranged at the discharge end of the first conveyor belt and is used for conveying meat products to the curing cylinder 13; the air dryer 12 is arranged on the second workbench 7 and is positioned at the lower part of the material guiding plate 10, a plurality of holes are distributed in the material guiding plate 10, and the air of the air dryer 12 blows to the material guiding plate 10 for air-drying the meat on one side of the viscera of the meat product.
In the trimming device of the invention, the split poultry meat product is spread out and stuck to the first conveyor belt 3 at the side close to the viscera, and the split meat is conveyed from the first conveyor belt 3 in the first intermittent drive device 2 to the tail end of the first conveyor belt; the first conveyor belt gap is stopped, the first lifting rod 402 drives the plurality of first knifes 403 and the telescopic rods 404 to descend, and the first knifes 403 are inserted into whole meat; the first lifting rod 402 drives the plurality of first cutters 403 and the telescopic rods 404 to ascend, meanwhile, the telescopic rods 404 stretch, and the speed of stretching the telescopic rods 404 is consistent with the ascending speed of the first lifting rod 402; the first lifting rod 402 continues to lift, and when the plurality of first cutters 403 leave the poultry meat, the telescopic rod 404 contracts and becomes short; the first lifting rod 402 drives the plurality of first cutters 403 and the telescopic rods 404 to return to the initial positions, and the first conveyor belt 3 continues to convey; the poultry meat leaves the first conveyor belt 3 and is transferred into the turnover plate 5; the telescopic cylinder 6 is changed into an extending state from an original compressed state in a short time, poultry meat is turned over and falls on a second conveyor belt in the second intermittent transmission device 8, the poultry meat is conveyed to the tail end of the second conveyor belt, a gap of the first conveyor belt is stopped, and the second scriber 9 performs the same operation as the first scriber; the poultry meat is then transferred to the guide plate 10, and the air of the air dryer 12 is blown against the poultry meat, which then falls along the guide plate 10 into the curing cylinder 13.
Preferably, the first intermittent drive device 2, the first lifting rod 402, the first scriber 403, the telescopic rod 404, the telescopic cylinder 6, the second intermittent drive device 8 and the second scriber 9; the first lifting rod 402, the first cutter 403 and the telescopic rod 404 run, and the first lifting rod 402 drives the first cutter 403 and the telescopic rod 404 to be inserted into the poultry meat; the second intermittent drive unit 8 and the second scriber 9 perform the same operation as the first intermittent drive unit 2 and a scriber 4.
The various raw materials can be the raw materials commonly used in the field, and can meet the related national standard and sanitary standard. The sauce, the food and the example food prepared by the invention all meet national laws and regulations such as food safety law, and are qualified in detection.
Example 1:
taking duck meat as an example:
the marinated meat sauce comprises the following raw materials in mass: 20 parts of edible oil, 4 parts of salt, 1 part of edible gum, 1.5 parts of starch, 2 parts of seasoning, 2 parts of bean juice fermentation product, 1 part of honey and 0.1 part of food additive.
The soybean juice fermentation product is obtained by crushing and juicing soybeans, and then fermenting, wherein the concentration of solid active ingredients of the soybean juice fermentation product is 18%, and the fermentation comprises anaerobic fermentation and aerobic fermentation carried out by lactic acid bacteria and yeast. The seasoning comprises ginger juice, dried chilli, spice powder, light soy sauce and oyster sauce. The food additive comprises a composite seasoning and a composite phosphate, wherein the composite phosphate comprises sodium tripolyphosphate and sodium hexametaphosphate.
The preparation method of the marinated meat comprises the steps of preparation of the marinated meat, preparation of sauce and sterilization of mixed materials:
preparing brine meat:
A. boiling brine: weighing and mixing dry capsicum, pepper, salt, cooking wine, star anise, dried orange peel, cassia bark and liquorice according to a certain mass ratio, and adding boiled water for boiling for 4 hours; the brine comprises, by mass, 2.5% of dry chillies, 1.5% of peppers, 0.3% of salt, 2.0% of star anises, 0.2% of dried orange peels, 3.0% of cinnamon, 0.7% of cooking wine, 2% of liquorice and 87.8% of water.
B. Preparing poultry meat: cleaning, shaping, trimming, pickling and air-drying poultry meat, controlling the thickness of the poultry meat to be 8cm, and refrigerating for later use;
C. boiling: b, boiling the poultry meat in the step B at the brine temperature of 95 ℃ for 30min, cooling and continuously preserving heat for 2h, taking out the meat, and leaching out the brine to obtain brine meat;
and (3) preparing sauce:
D. pretreatment of condiments: cutting the washed and dried seasoning into pieces, uniformly mixing, weighing edible oil with the mass of 5/12 of the mass of the seasoning, heating the edible oil, adding the seasoning when the oil temperature is 70 ℃, and stopping heating the edible oil;
E. sauce mixing: placing edible gum and starch in cold water, respectively stirring and dispersing, heating and stirring until the solid is completely dissolved, mixing the two solutions to obtain composite mucilage, and cooling for later use; adding the above half of fermented bean juice, the above half of Mel and the above food additive into the mixture in step D, and heating at 90deg.C for 12min to obtain a flavoring mixture;
and (3) mixing and sterilizing:
F. mixing materials: pouring the brine meat prepared in the step C, the composite mucilage prepared in the step E and the seasoning mixture prepared in the step E into the mixture, and stirring for 5 minutes under the vacuum degree of 0.75 MPa; the volume ratio of the brine meat to the seasoning mixture is 1:1.4; weighing a certain amount of edible oil, pouring the mixture of the brine meat, the composite mucilage and the seasoning matter and the mass of salt into the edible oil until the oil temperature is 95 ℃, adding the residual mass of bean juice fermentation product and the residual mass of honey, uniformly stirring and heating the mixture for 10min, and then preserving the heat for 15min at the temperature of 95 ℃; cooling and stirring for 8 minutes to obtain a mixture, and drying for later use;
G. sterilizing and cooling: and F, sterilizing the mixture in the step F for 25min at 100 ℃ under the pressure of 0.24MPa, sterilizing and cooling, storing and packaging at 0-4 ℃, and storing at room temperature after packaging.
Example 2
Taking duck meat as an example:
the marinated meat sauce comprises the following raw materials in mass: 10 parts of edible oil, 3 parts of salt, 0.05 part of edible gum, 1-2 parts of starch, 1 part of seasoning, 0.5 part of bean juice fermentation product, 0.5 part of honey and 0.05 part of food additive. The soybean juice fermentation product is obtained by crushing and juicing soybeans, and then fermenting, wherein the concentration of solid active ingredients of the soybean juice fermentation product is 2%, and the fermentation comprises anaerobic fermentation and aerobic fermentation carried out by lactic acid bacteria and yeast. The seasoning comprises ginger juice, dried chilli, spice powder, light soy sauce and oyster sauce. The food additive comprises a composite seasoning and a composite phosphate, wherein the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and trisodium phosphate.
The preparation method of the marinated meat comprises the steps of preparation of the marinated meat, preparation of sauce and sterilization of mixed materials:
preparing brine meat:
A. boiling brine: weighing and mixing dry capsicum, pepper, salt, cooking wine, star anise, dried orange peel, cassia bark and liquorice according to a certain mass ratio, and adding boiled water for boiling for 2 hours; the brine comprises, by mass, 2% of dry chillies, 1.3% of peppers, 0.05% of salt, 0.5% of star anises, 0.05% of dried orange peels, 1% of cinnamon, 0.5% of cooking wine, 6% of liquorice and 88.6% of water.
B. Preparing poultry meat: cleaning, shaping, trimming, pickling and air-drying poultry meat, controlling the thickness of the poultry meat to be 2cm, and refrigerating for later use;
C. boiling: b, boiling the poultry meat in the step B at the brine temperature of 90 ℃ for 20min, cooling and continuously preserving heat for 1h, taking out the meat, and leaching out the brine to obtain brine meat;
and (3) preparing sauce:
D. pretreatment of condiments: cutting the washed and dried seasoning into pieces, uniformly mixing, weighing edible oil with the mass of 1/3 of the mass of the seasoning, heating the edible oil, adding the seasoning when the oil temperature is 60 ℃, and stopping heating the edible oil;
E. sauce mixing: placing edible gum and starch in cold water, respectively stirring and dispersing, heating and stirring until the solid is completely dissolved, mixing the two solutions to obtain composite mucilage, and cooling for later use; adding the above half of fermented bean juice, the above half of Mel and the above food additive into the mixture in step D, and heating at 80deg.C for 15min to obtain flavoring mixture;
and (3) mixing and sterilizing:
F. mixing materials: pouring the brine meat prepared in the step C, the composite mucilage prepared in the step E and the seasoning mixture prepared in the step E into the mixture, and stirring the mixture for 3 minutes under the vacuum degree of 0 MPa; the volume ratio of the brine meat to the seasoning mixture is 1:0.8; weighing a certain amount of edible oil, pouring the mixture of the brine meat, the composite mucilage and the seasoning matter and the mass of salt into the edible oil when the oil temperature is 85 ℃, adding the residual mass of bean juice fermentation product and the residual mass of honey, uniformly stirring and heating the mixture for 3min, and then preserving the heat for 5min at 90 ℃; cooling and stirring for 3 minutes to obtain a mixture, and drying for later use;
G. sterilizing and cooling: and F, sterilizing the mixture in the step F for 15min at 110 ℃, sterilizing and cooling the mixture at 0.18MPa, storing the mixture at 0 ℃, packaging the mixture, and storing the packaged mixture at room temperature.
Example 3
Taking duck meat as an example:
the marinated meat sauce comprises the following raw materials in mass: 35 parts of edible oil, 9 parts of salt, 2 parts of edible gum, 2 parts of starch, 3 parts of seasoning, 3 parts of bean juice fermentation product, 2 parts of honey and 0.4 part of food additive.
The soybean juice fermentation product is obtained by crushing and juicing soybeans, and then fermenting, wherein the concentration of solid active ingredients of the soybean juice fermentation product is 2-30%, and the fermentation comprises anaerobic fermentation and aerobic fermentation carried out by lactic acid bacteria and yeast.
The seasoning comprises ginger juice, dried chilli, spice powder, light soy sauce and oyster sauce. The food additive comprises a composite seasoning and a composite phosphate, wherein the composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and trisodium phosphate.
The preparation method of the marinated meat comprises the steps of preparation of the marinated meat, preparation of sauce and sterilization of mixed materials:
preparing brine meat:
A. boiling brine: weighing and mixing dry capsicum, pepper, salt, cooking wine, star anise, dried orange peel, cassia bark and liquorice according to a certain mass ratio, and adding boiled water to decoct for 6 hours; the brine comprises, by mass, 3% of dry chillies, 2.0% of peppers, 0.6% of salt, 3.0% of star anises, 0.4% of dried orange peels, 2.0% of cinnamon, 1.0% of cooking wine, 3% of liquorice and 85% of water.
B. Preparing poultry meat: cleaning, shaping, trimming, pickling and air-drying poultry meat, controlling the thickness of the poultry meat to be 12cm, and refrigerating for later use;
C. boiling: b, boiling the poultry meat in the step B at the brine temperature of 100 ℃ for 40min, cooling and continuously preserving heat for 3h, taking out the meat, and leaching out the brine to obtain brine meat;
and (3) preparing sauce:
D. pretreatment of condiments: cutting the washed and dried seasoning into pieces, uniformly mixing, weighing edible oil with the mass of 1/2 of the mass of the seasoning, heating the edible oil, adding the seasoning when the oil temperature is 80 ℃, and stopping heating the edible oil;
E. sauce mixing: placing edible gum and starch in cold water, respectively stirring and dispersing, heating and stirring until the solid is completely dissolved, mixing the two solutions to obtain composite mucilage, and cooling for later use; adding the above half of fermented bean juice, the above half of Mel and the above food additive into the mixture in step D, and heating at 100deg.C for 15min to obtain flavoring mixture;
and (3) mixing and sterilizing:
F. mixing materials: pouring the brine meat prepared in the step C, the composite mucilage prepared in the step E and the seasoning mixture prepared in the step E into the mixture, and stirring for 5 minutes under the vacuum degree of 0.95 MPa; the volume ratio of the brine meat to the seasoning mixture is 1:3; weighing a certain amount of edible oil, pouring the mixture of the brine meat, the composite mucilage and the seasoning matter and the mass of salt into the edible oil when the oil temperature is 100 ℃, adding the residual mass of bean juice fermentation product and the residual mass of honey, uniformly stirring and heating the mixture for 15min, and then preserving heat for 20min at 100 ℃; cooling and stirring for 10 minutes to obtain a mixture, and drying for later use;
G. sterilizing and cooling: and F, sterilizing the mixture in the step F for 30min at 100 ℃, sterilizing and cooling the mixture at 0.24MPa, storing the mixture at 4 ℃, packaging the mixture, and storing the packaged mixture at room temperature.
Comparative example 1
Taking duck meat as an example: the marinated meat sauce comprises the following raw materials in mass: 20 parts of edible oil, 4 parts of salt, 1 part of edible gum, 1.5 parts of starch, 2 parts of seasoning, and the like, and the thickening agent with equal concentration and the like is used for replacing bean juice fermentation product, 1 part of honey and 0.1 part of food additive.
A method for preparing marinated meat comprises the steps of preparing marinated meat, preparing sauce, mixing and sterilizing; otherwise, the same as in example 1 was conducted.
Comparative example 2
Taking duck meat as an example: the marinated meat sauce comprises the following raw materials in mass: 20 parts of edible oil, 4 parts of salt, 1 part of edible gum, 1.5 parts of starch, 2 parts of seasoning, 2 parts of bean juice fermentation product by using equal-concentration equal-mass thickening agent, and 0.1 part of honey and food additive by using equal-concentration equal-mass white sugar.
A method for preparing marinated meat comprises the steps of preparing marinated meat, preparing sauce, mixing and sterilizing; otherwise, the same as in example 1 was conducted.
Comparative example 3
Taking duck meat as an example: the marinated meat sauce comprises the following raw materials in mass: 20 parts of edible oil, 4 parts of salt, 1 part of edible gum, 1.5 parts of starch, 2 parts of seasoning, 2 parts of bean juice fermentation product by using equal-concentration equal-mass thickening agent, and 0.1 part of honey and food additive by using equal-concentration equal-mass white sugar.
A method for preparing marinated meat comprises the steps of preparing marinated meat, preparing sauce, mixing and sterilizing; step E, directly stirring uniformly without adding the fermented bean juice and honey, and heating at 90 ℃ for 12min; in step F, the whole mass of fermented soybean juice and the whole mass of honey were added, and the same as in example 1 was followed.
Comparative example 4
Taking duck meat as an example: the marinated meat sauce comprises the following raw materials in mass: 20 parts of edible oil, 4 parts of salt, 1 part of edible gum, 1.5 parts of starch, 2 parts of seasoning, 2 parts of bean juice fermentation product by using equal-concentration equal-mass thickening agent, and 0.1 part of honey and food additive by using equal-concentration equal-mass white sugar.
A method for preparing marinated meat comprises the steps of preparing marinated meat, preparing sauce, mixing and sterilizing; step E, adding all the bean juice fermented product and all the honey, uniformly stirring, and heating at 90 ℃ for 12min; meanwhile, in the step F, no bean juice ferment and honey are added. The procedure is as in example 1.
Comparative example 5
Taking duck meat as an example: the marinated meat sauce comprises the following raw materials in mass: 20 parts of edible oil, 4 parts of salt, 1 part of edible gum, 1.5 parts of starch, 2 parts of seasoning, using equal-concentration equal-mass thickening agent to replace bean juice fermentation product, and using equal-concentration equal-mass white sugar to replace honey and 0.1 part of food additive.
A method for preparing marinated meat comprises the steps of preparing marinated meat, preparing sauce, mixing and sterilizing; otherwise, the same as in example 1 was conducted.
Comparative example 6
Taking duck meat as an example: the marinated meat sauce comprises the following raw materials in mass: 20 parts of edible oil, 4 parts of salt, 1 part of edible gum, 1.5 parts of starch, 2 parts of seasoning, 2 parts of bean juice fermentation product by using equal-concentration equal-mass thickening agent, and 0.1 part of honey and food additive by using equal-concentration equal-mass white sugar.
A method for preparing marinated meat comprises the steps of preparing marinated meat, preparing sauce, mixing and sterilizing; in the step F, a drying step is not needed, and the processed mixture is directly used for standby. The procedure is as in example 1.
Evaluation test
The evaluation method comprises the following steps: the taste and flavor of the raw material are evaluated by 20 fully trained functional inspectors, and the edible braised meat product is eaten after one week after being manufactured. The full score was set to 100 points, the lowest standard was set to 0 points, and the average value of the evaluation scores of each inspector was evaluated for food function in the 10-level evaluation.
TABLE 1 sensory evaluation criteria for marinated meat products
TABLE 2 sensory evaluation results of marinated meat products
Project Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5
Score value 95 94 92 72 66 75 83 68
Table 3. Evaluation after eating the marinated meat product.
Project Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5 Commercial marinated meat
Seasoning irritation feeling +++ +++ +++ + + ++ + - ++
Smooth meat +++ +++ +++ + + + + - -
++ means that the intensity is high and that, ++ means medium and, + indicates weak, -indicates none.
According to the data in Table 2, the fermented soybean juice and honey in step E can be used for improving the freshness of the marinated meat product and the irritation of the sauce, neutralizing and removing the fishy smell in the sauce to increase the flavor of the marinated meat product, and meanwhile, the fermented soybean juice and honey have the effect of eliminating physiological stress reaction after being eaten by a human body; the fermented soybean juice and honey in the step F act on poultry meat, so that the meat is tender in taste, delicious and tasty, and meanwhile, the release of meat flavor substances is facilitated, the corrosion effect of sauce is neutralized, and the stomach and the oral cavity and esophagus are protected.
Shelf life tracking experiments
The detection is carried out on the marinated meat products in the examples and the comparative examples, each group of objects is 30, one detection is that the whole group is not up to standard, and the detection result is as follows:
TABLE 4 shelf life and bacteria content detection of marinated meat products
Project Shelf life/year Appearance after 1.5 years The bacterial content was measured after 1.5 years
Example 1 1 Good quality Qualified product
Example 2 1 Good quality Qualified product
Example 3 1 Good quality Qualified product
Comparative example 2 0.6 No obvious deterioration Failure to pass
Comparative example 6 0.5 Obvious deterioration of Failure to pass
From the experimental results in table 4, the drying process in the honey F step helps to extend shelf life and reduce strain contamination during long-term storage.
Orthogonal experiments
And analyzing the quantity of the fermented bean juice and the honey to obtain the optimal proportion by using factors affecting the taste of the braised meat product and affecting the comfort level of people after eating.
Poultry meat, seasonings and food additives, fermented soybean milk and honey are weighed according to parts by weight, and other components and preparation methods are performed according to the components and preparation method of the embodiment 1.
TABLE 5 level of sensory and physical State orthogonal test factors
TABLE 6 results of sensory and physical State orthogonal tests
The state after eating is good: the food functional inspector is a healthy crowd in terms of whether to eat and dry mouth, and is in good condition of eating and drinking about 50-400ml of water after eating half jin of the sauce marinated fish product.
As can be seen from table 6: the preferred experimental scheme is factor experiment number 1, 2 and 3, namely the importance of the fermented bean juice, honey and duck meat in sequence on the taste in the marinated meat product is weakened, the fermented bean juice and the honey are key components, and after a certain amount of marinated duck is eaten, the fermented bean juice, the honey and the duck meat all have decisive effects, wherein the fermented bean juice has the most obvious effect and the collocation effect.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention have been described herein with reference to specific examples, the description of which is intended only to facilitate an understanding of the method of the present invention and its core ideas. The foregoing is merely illustrative of the preferred embodiments of this invention, and it is noted that there is objectively no limit to the specific structure disclosed herein, since numerous modifications, adaptations and variations can be made by those skilled in the art without departing from the principles of the invention, and the above-described features can be combined in any suitable manner; such modifications, variations and combinations, or the direct application of the inventive concepts and aspects to other applications without modification, are contemplated as falling within the scope of the present invention.

Claims (8)

1. The preparation method of the marinated meat is characterized by comprising the steps of preparation of the marinated meat, preparation of sauce and sterilization of mixed materials:
preparing brine meat:
A. boiling brine: weighing and mixing dry capsicum, pepper, salt, cooking wine, star anise, dried orange peel, cassia bark and liquorice according to a certain mass ratio, and adding boiled water for boiling for 2-6 hours;
B. preparing poultry meat: cleaning, shaping, trimming, pickling and air drying poultry meat, controlling the thickness of the poultry meat to be 2-12cm, and refrigerating for later use;
C. boiling: b, cooking the poultry meat in the step B at the brine temperature of 90-100 ℃ for 20-40min, then cooling and continuously preserving heat for 1-3h, taking out the meat, and leaching out the brine to obtain brine meat;
and (3) preparing sauce:
D. pretreatment of condiments: cutting the washed and dried seasoning into pieces, uniformly mixing, weighing edible oil with the mass of 1/3-1/2 of the mass of the seasoning, heating the edible oil, adding the seasoning and stopping heating the edible oil when the oil temperature is 60-80 ℃;
E. sauce mixing: placing edible gum and starch in cold water, respectively stirring and dispersing, heating and stirring until the solid is completely dissolved, mixing the two solutions to obtain composite mucilage, and cooling for later use; adding half of fermented bean juice, half of Mel and food additive into the mixture in step D, and heating at 80-100deg.C for 5-15min to obtain flavoring mixture; the marinated meat sauce comprises the following raw materials in mass: 10-35 parts of edible oil, 3-9 parts of salt, 0.05-2 parts of edible gum, 1-2 parts of starch, 1-3 parts of seasoning, 0.5-3 parts of bean juice fermentation product, 0.5-2 parts of honey and 0.05-0.4 part of food additive; the soybean juice fermentation product is obtained by crushing and juicing soybeans, and then fermenting, wherein the concentration of solid active ingredients of the soybean juice fermentation product is 2-30%, and the fermentation comprises anaerobic fermentation and aerobic fermentation carried out by lactic acid bacteria and yeast;
and (3) mixing and sterilizing:
F. mixing materials: pouring the brine meat prepared in the step C, the composite mucilage prepared in the step E and the seasoning mixture prepared in the step E into the mixture, and stirring the mixture for 3 to 5 minutes under the vacuum degree of 0 to 0.95 MPa; the volume ratio of the brine meat to the seasoning mixture is 1:0.8-3; weighing a certain amount of edible oil, pouring the mixture of brine meat, composite mucilage, seasoning and the mass of salt into the edible oil until the oil temperature is 85-100 ℃, adding the residual mass of bean juice fermentation product and the residual mass of honey, uniformly stirring and heating for 3-15min, and then preserving heat for 5-20min at 90-100 ℃; cooling and stirring for 3-10 minutes to obtain a mixture, and drying for later use;
G. sterilizing and cooling: sterilizing the mixture obtained in the step F for 15-30 min at 100 ℃ under the pressure of 0.24MPa or for 15-20 min at 110 ℃ under the pressure of 0.18MPa, sterilizing and cooling, storing at 0-4 ℃, packaging, and storing at room temperature.
2. The method of claim 1, wherein the seasoning comprises ginger juice, dried chilli, spice powder, soy sauce and oyster sauce.
3. The method of producing a marinated meat according to claim 1, wherein the food additive comprises a compound seasoning and a compound phosphate, and the compound phosphate comprises at least one of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, and trisodium phosphate.
4. The method for producing a marinated meat according to claim 1, wherein the brine comprises, by mass, 2-3% of dry pepper, 1.3-2.0% of pepper, 0.05-0.6% of salt, 0.5-4.0% of star anise, 0.05-0.4% of dried orange peel, 1-6.0% of cinnamon, 0.5-1.0% of cooking wine, 0.5-3% of liquorice and 84.7-90.2% of water.
5. The method according to claim 1, wherein the dressing device used in the dressing step B comprises a first intermittent drive device (2), a first scriber (4) arranged above the first intermittent drive device (2), a turnover plate (5) arranged at intervals at the advancing direction end of the first intermittent drive device (2), a second intermittent drive device (8) arranged at intervals at one end of the first intermittent drive device (2), and a second scriber (9) arranged above the second intermittent drive device (8), wherein the first intermittent drive device (2) and the second intermittent drive device (8) are sequentially arranged, and the steamed meat product is transferred through the turnover plate (5).
6. The method according to claim 5, wherein the dressing device used in the dressing step B further comprises a first table (1) and a second table (7), the first intermittent transmission device (2) and the second intermittent transmission device (8) are sequentially arranged on the first table (1) and the second table (7), and the first scriber (4) comprises a base (401) connected to the first table (1), a first lifting rod (402) connected to the lower part of the base (401), a plurality of first scribers (403) and telescopic rods (404) arranged below the first lifting rod (402), and the telescopic rods (404) are arranged at the centers of the plurality of first scribers (403); the second scriber (9) is arranged identically to the first scriber (4).
7. The method for producing the marinated meat according to claim 5, wherein the overturning plate (5) is obliquely arranged at the discharge end of the first conveyor belt (3), one end of the overturning plate is arranged on the first workbench (1) through the fixing plate (501), and the overturning plate (5) is hinged with the fixing plate (501) at a hinge point; one end of the telescopic cylinder (6) is arranged on one side, deviating from the bearing surface, of the middle line in the length direction of the overturning plate (5), and one end, connected with the overturning plate (5), of the telescopic cylinder (6) is positioned on the middle line and is 1/3-1/2 of the length position of the middle line from the hinging point.
8. The method according to claim 6, wherein the dressing apparatus further comprises a guide plate (10) and an air dryer (12), the guide plate (10) being disposed obliquely to the discharge end of the first conveyor belt; the air dryer (12) is arranged on the second workbench (7) and is positioned at the lower part of the material guiding plate (10), a plurality of holes are distributed in the material guiding plate (10), and air of the air dryer (12) blows to the material guiding plate (10).
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