CN112137031A - Instant meat product, instant chafing dish and preparation method - Google Patents

Instant meat product, instant chafing dish and preparation method Download PDF

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Publication number
CN112137031A
CN112137031A CN202011039041.3A CN202011039041A CN112137031A CN 112137031 A CN112137031 A CN 112137031A CN 202011039041 A CN202011039041 A CN 202011039041A CN 112137031 A CN112137031 A CN 112137031A
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China
Prior art keywords
meat
instant
hot pot
bones
oil
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CN202011039041.3A
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Chinese (zh)
Inventor
王卫
张佳敏
华钧
吉莉莉
白婷
陈林
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Xichang Siqixiang Food Co ltd
Chengdu University
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Xichang Siqixiang Food Co ltd
Chengdu University
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Priority to CN202011039041.3A priority Critical patent/CN112137031A/en
Publication of CN112137031A publication Critical patent/CN112137031A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to the technical field of instant food processing, and discloses a preparation method of an instant meat product, which comprises the steps of extruding and separating livestock and poultry bones to obtain separated meat and bone paste, mixing and rolling the separated meat and bone paste with a first composition, standing and pickling to obtain a first intermediate, extruding the first intermediate into blocks, and frying the blocks; the instant meat product prepared by the method has good formability, high elasticity and good mouthfeel. The instant meat product is prepared and used for preparing the instant hot pot, and the instant hot pot adopts a hot oil filling process, so that all possible residual pathogenic bacteria and putrefying bacteria in the instant meat slices and the hot pot materials are killed in the hot oil with the temperature of more than 140 ℃ in a glass bottle. Then the chafing dish oil is shaken to fill the periphery of the bottle and annihilate the surface, and after cooling, the periphery of meat in the bottle is wrapped by solidified beef tallow, so that the air isolation and the microbial pollution prevention are realized. The product of the invention can be stored at normal temperature for more than 6 months without adding preservative or sterilizing at high temperature.

Description

Instant meat product, instant chafing dish and preparation method
Technical Field
The invention belongs to the technical field of processing of instant foods, and particularly relates to an instant meat product, an instant hot pot and a preparation method thereof.
Background
In the processing of meat products, some products need to use bone-removed pure meat as a raw material, bone meal, activated carbon, ossein and the like are often processed as byproducts of the bone-removed livestock and poultry bones, residual meat and bone paste are attached to the bones, the bones are separated by a separator and then discarded or treated at high temperature, dried and crushed to be used as animal feed and the like, and the special texture and rich nutrition such as protein, fat, collagen and the like of the bones are not efficiently utilized. In order to fully utilize the nutrient elements in the meat and the bone paste which are remained on the bone, the meat and the bone paste can be mixed to prepare a new meat product, but the forming problem is challenged, and the mixed meat product is easy to loosen after being cooked at high temperature and loses the elasticity and mouthfeel of the original meat.
The Sichuan Yu chafing dish is a famous food product in reputations, and the instant chafing dish is more and more popular with consumers along with the development of vegetable industrialization and standardization. In order to improve the utilization value of the livestock and poultry processing by-products of bone, meat and bone paste, the animal and poultry processing by-product can be used for instant chafing dish. Therefore, in combination with the above analysis, how to improve the formability of the livestock and poultry processing by-product bone meat and bone paste while maintaining good elasticity and mouthfeel is a problem to be solved in the field.
Disclosure of Invention
In order to solve the problems in the background art, the invention provides an instant meat product, an instant hot pot and a preparation method thereof, wherein the by-products of livestock and poultry processing, namely bone and meat and bone paste are taken as raw materials, and the instant meat product prepared by the method has good formability and also has good elasticity and mouthfeel; the instant meat product is used in the instant chafing dish, and the utilization value of the by-products of the livestock and poultry processing, namely the bone, the meat and the bone paste is improved.
In order to achieve the purpose, the invention adopts a technical scheme that:
a method for preparing a ready-to-eat meat product, the method comprising the steps of:
extruding and separating the livestock and poultry bones by using a bone and meat separator to obtain separated meat and bone paste;
mixing and rolling the separated meat and bone paste with the first composition, standing and pickling to obtain a first intermediate;
extruding the first intermediate into a block shape by an extruder; and
frying the first intermediate extruded into a cake.
Further, the livestock and poultry bones include, but are not limited to, sheep bones, cow bones, pig bones, chicken bones, rabbit bones and duck bones with residual meat attached.
Furthermore, the raw material separated by extrusion also comprises aquatic bone.
Further, the first composition accounts for 7-10% of the total weight of the separated meat and bone paste.
Further, the first composition comprises protease, konjac flour and taro polysaccharide, and the weight ratio of the protease to the konjac flour to the taro polysaccharide is (0.1-0.3): (5-8): (0.5-1.2).
Further, the step of mixing and tumbling the separated meat and bone paste with the first composition further comprises adding a seasoning.
The invention adopts another technical scheme that:
a preparation method of an instant hot pot comprises the preparation method of the instant meat product.
Further, the method further comprises:
preparing the chafing dish material; and
and hot filling the instant meat product and the hot pot material.
Further, the preparation method of the hot pot seasoning comprises the following steps: frying beef tallow, vegetable oil, Pixian bean paste, glutinous rice cake and chili sauce, fermented glutinous rice, ginger, scallion, pepper, dried pepper segments, other seasonings and flavorings to obtain beef tallow hot pot material, and filtering and separating insoluble materials and oil to obtain hot pot dry material and hot pot oil.
Further, the hot filling method comprises the following steps:
putting the instant meat product and the hot pot dry materials into a glass jar;
heating the hot pot oil to 150-;
and (3) shaking the glass bottle to uniformly mix the instant meat product and the hot pot dry materials, filling the hot pot oil around the bottle body and burying the surface, naturally cooling, combining the bottle cover with the glass bottle after cold shrinkage to keep tight sealing, and solidifying and attaching the beef tallow around the meat slices and the dry materials after cooling to obtain the finished product for storage or sale.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, livestock and poultry processing by-products, namely bone and meat and bone paste, are used as raw materials, the first composition (protease, konjac flour and taro polysaccharide) is added, the addition amount of the first composition is strictly controlled, and the first composition is rolled, stood and fried to obtain the instant meat product which is good in formability, high in elasticity and good in taste.
The instant meat product is used in the instant hot pot, and the instant hot pot adopts a hot oil filling process, and kills all possible residual pathogenic bacteria and putrefying bacteria, even heat-resistant bacillus, in the instant meat slices and hot pot material in the high-temperature hot oil with the temperature of more than 140 ℃ in a glass bottle. The bottle cap is combined with the glass bottle after being shrunk in a cold mode to keep tight sealing, butter is solidified around meat blocks and seasonings in the cooling process to be isolated from air, the functions of preventing recontamination, resisting oxidation and the like can be effectively played, the functions of high isolation and corrosion prevention of canned food are achieved, and the instant hot pot prepared by the method can be stored at normal temperature for more than 6 months without adding preservatives or sterilizing at high temperature.
Detailed Description
In order to better understand the technical solution of the present invention, the technical solution of the present invention will be further described with reference to the following examples. The mode for carrying out the present invention includes, but is not limited to, the following examples, which are provided to illustrate the present invention but not to limit the scope of the present invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art. The test methods in the following examples are conventional methods unless otherwise specified.
The protease, konjac flour and taro polysaccharide used in the examples of the present invention are all commercially available.
Example 1
A method for preparing a ready-to-eat meat product, the method comprising the steps of:
extruding and separating the livestock and poultry bones by using a bone and meat separator to obtain separated meat and bone paste;
mixing and rolling the separated meat and bone paste with the first composition, standing and pickling to obtain a first intermediate;
extruding the first intermediate into a block shape by an extruder; and
frying the first intermediate extruded into a cake.
Wherein the livestock and poultry bones comprise, but are not limited to, sheep bones, cattle bones, pig bones, chicken bones, rabbit bones and duck bones with residual meat attached; the extrusion-separated material may further comprise aquatic bone.
The step of mixing and tumbling the separated meat and bone paste with the first composition further comprises adding a seasoning.
Example 2
The first composition accounts for 7-10% of the total weight of the separated meat and bone paste; the first composition comprises protease, konjak powder and taro polysaccharide, and the weight ratio of the protease to the konjak powder to the taro polysaccharide is (0.1-0.3): (5-8): (0.5-1.2).
Example 3
The preparation method of the instant chafing dish comprises the preparation method of the instant meat product, and further comprises the following steps: preparing the chafing dish material; and hot filling the instant meat product and the hot pot material.
The preparation method of the hotpot seasoning comprises the following steps: frying beef tallow, vegetable oil, Pixian bean paste, glutinous rice cake and chili sauce, fermented glutinous rice, ginger, scallion, pepper, dried pepper segments, other seasonings and flavorings to obtain beef tallow hot pot material, and filtering and separating insoluble materials and oil to obtain hot pot dry material and hot pot oil.
The hot filling method comprises the following steps:
putting the instant meat product and the hot pot dry materials into a glass jar;
heating the hot pot oil to 150-;
and shaking the glass bottle to uniformly mix the instant meat product and the hot pot dry materials, filling the hot pot oil around the bottle body and annihilating the surface, naturally cooling, combining the bottle cover with the glass bottle after cold shrinkage to keep tight sealing, shaking the hot pot oil to fill the periphery of the bottle and annihilate the surface, and cooling to ensure that the periphery of the meat in the bottle is wrapped by solidified beef tallow to isolate air and prevent microbial pollution, thus obtaining the finished product for storage or sale.
Example 4
The preparation method of the instant meat product comprises the following steps:
taking rib bones of sheep and cattle with residual meat attached, and squeezing and separating with a bone-meat separator to obtain separated meat and bone paste, wherein the separated meat and bone paste can be sheep bones or cattle bones independently, or sheep bones 45% and cattle bones 55%;
taking 60kg of separated meat and bone paste, a first composition (the dosage is selected as shown in Table 1), 2kg of table salt, 1kg of five spice powder, 100g of monascus pigment and 150g of chicken essence, rolling and kneading the mixture at 4 ℃ for 3.5h, and standing and pickling at 2 ℃ for 24h to obtain a first intermediate product;
extruding the first intermediate product with extruder into small pieces with length of 7cm, width of 5cm and thickness of 3cm, and directly frying in hot oil at 150 deg.C until surface is golden yellow.
Selection test of the addition amount and components of the first composition:
the raw materials of the meat product in the embodiment are sheep and cattle rib bones with residual meat, separated meat and bone paste are obtained after extrusion and separation, the separated meat and the bone paste are mixed and then fried at high temperature for forming, but the separated meat is directly mixed with the bone paste and then easily cracked through high-temperature cooking, the forming is difficult, the first composition is added when the separated meat and the bone paste are mixed, the adding amount and the components of the first composition are strictly informed, the separated meat and the bone paste are formed well after frying, and the prepared instant meat product is good in elasticity and chewy. The experiment was controlled by setting the following groups, which are shown in table 1, to obtain the optimum amount and composition of the first composition by testing the hardness, elasticity, cohesion and shear of the sample:
TABLE 1
Figure DEST_PATH_IMAGE001
。
The hardness, elasticity and cohesiveness were measured by the following methods:
the fried ready-to-eat meat product is cooled and cut into 3cm by 1cm by 8mm samples, each sample is measured 5 times and averaged, and the average value is measured on a TA.XT Plus type texture analyzer (Stable Micro System Co., UK) and examined using P50The probe was subjected to texture profiling in a secondary compression mode with a compression ratio of 75% and a measurement speed of 6 mm/s.
The shear force was measured by the following method:
taking the fried instant meat product, cooling, cutting into 3cm x 1cm x 8mm, measuring each sample for 5 times, and averaging. Errors due to thickness differences were reduced by calculating the shear/thickness using an A/MORS probe of a TA.XY Plus Property tester (TA.XY Plus, Stable Micro System Co., UK) with a speed of 10 mm/s.
The results are shown in Table 2.
TABLE 2
Figure 748379DEST_PATH_IMAGE002
。
As can be seen in the combination of tables 1 and 2, the first compositions in groups 1-4, 15-18 comprised a total weight percentage of meat and bone paste isolate not in the range of 7-10%, regardless of protease: konjak flour: whether the weight ratio of the taro polysaccharide meets (0.1-0.3): (5-8): (0.5-1.2), the hardness, elasticity, cohesion and shear of the samples prepared are clearly inferior to the claimed range, i.e. groups 8-9, 11, 14; the first composition in groups 5-7, 10, 12-13 was in the range of 7-10% by weight of the total weight percent of the separated meat and bone paste, except that the protease: konjak flour: the weight ratio of the taro polysaccharide is not satisfied (0.1-0.3): (5-8): (0.5-1.2), the hardness, elasticity, cohesion and shear of the samples produced are clearly inferior to the claimed range, i.e. groups 8-9, 11, 14. Thus, only when the first composition is in the range of 7-10% by weight of the total weight of the separated meat and bone paste, and at the same time the protease: konjak flour: the weight ratio of the taro polysaccharide meets (0.1-0.3): (5-8): (0.5-1.2), the hardness, elasticity, cohesion and shearing force of the prepared instant meat product can be obviously improved.
Example 5
The preparation method of the instant chafing dish comprises the following steps:
taking beef tallow, vegetable oil, Pixian bean paste, glutinous rice cake chilli sauce, fermented glutinous rice, ginger, scallion, pepper, dried pepper segments, other seasonings and spices, automatically adjusting the proportion of the auxiliary materials according to determined flavor, frying the auxiliary materials into beef tallow hot pot material according to a Sichuan hot pot material frying method, and filtering and separating insoluble materials and oil to obtain hot pot dry material and hot pot oil;
taking a glass can with the capacity of 300g, cleaning, drying, arranging on a shaker in order, and filling the instant meat product prepared in the group 11 of the example 4 and the hot pot dry material separated by filtration;
heating the separated chafing dish oil to 160 ℃, and hot-filling into a glass jar, wherein the oil content of the instant meat product, the chafing dish dry material and the chafing dish is 1/3 respectively, and only a little gap is reserved at the upper end of the glass jar;
the glass jar bottle caps are covered one by one and screwed tightly, the shaking table is started to shake lightly to mix the meat slices and the hot pot dry materials uniformly, the hot pot oil is filled around the bottle bodies and covers the surfaces, then the hot pot oil is cooled naturally, the bottle caps are combined with the glass bottles after being cooled and shrink to keep tight sealing, the hot pot oil is filled around the bottles and covers the surfaces by shaking, the meat blocks in the bottles are wrapped by solidified beef tallow after cooling, air isolation and microbial pollution prevention are achieved, the finished product is stored or sold, the shelf life of the product is 7 months at normal temperature, and the product can be eaten after being opened and heated.
The instant chafing dish of this example was tested in comparison with the products of other sterilization methods.
Experimental group 1: the sample of this example 5;
experimental group 2: the hot oil filling at 140-150 ℃ in the embodiment 5 is replaced by the sterilization at 121 ℃, and other processes are not changed;
experimental group 3: the hot oil filling at 140-150 ℃ in the example 5 is replaced by beef tallow without heating for filling, and other processes are not changed.
The test results are shown in Table 3, which shows that the product of the example has better flavor and basically consistent shelf life compared with the sterilized product at 121 ℃; compared with the non-heating filling product, the shelf life is remarkably better, and the flavor is basically consistent.
TABLE 3 comparison of the characteristics of the instant chafing dish products by different processes
Figure DEST_PATH_IMAGE003
。
Example 6
The preparation method of the instant meat product and the instant chafing dish comprises the following steps:
taking the pig rib and the chicken bone (or duck bone) attached with the residual meat, and extruding and separating by using a bone-meat separator to obtain separated meat and bone paste which can be the pig bone or the chicken bone (or duck bone) independently or 60% of the pig bone and 40% of the chicken bone (or duck bone);
taking 65kg of mixed separated meat and bone paste, 6.5kg of first composition (protease: konjak powder: taro polysaccharide =0.2:8: 1.0), 2.5kg of salt, 800g of five spice powder, 110g of monascus pigment and 140g of chicken essence, rolling and kneading the mixture at 3 ℃ for 4h, standing and pickling at 3 ℃ for 20h to obtain first intermediate;
extruding the first intermediate material with an extruder into small blocks with length of 6cm, width of 4cm and thickness of 2.5cm, directly frying in hot oil of 145 deg.C until the surface is golden yellow, and cooling to obtain instant meat product;
taking beef tallow, vegetable oil, Pixian bean paste, glutinous rice cake chilli sauce, fermented glutinous rice, ginger, scallion, pepper, dried pepper segments, other seasonings and spices, automatically adjusting the proportion of the auxiliary materials according to determined flavor, frying the auxiliary materials into beef tallow hot pot material according to a Sichuan hot pot material frying method, and filtering and separating insoluble materials and oil to obtain hot pot dry material and hot pot oil;
taking a glass jar with the capacity of 250g, cleaning, drying, arranging on a shaking bed in order, and filling the fried meat slices and the dry materials separated by filtration; heating the separated chafing dish oil to 150 deg.C, hot filling into glass jar, wherein the oil content of the instant meat product, the chafing dish dry material and the chafing dish is 1/3 respectively, and only a little gap is left at the upper end of the glass jar;
the glass jar bottle caps are covered one by one and screwed tightly, the shaking table is started to shake lightly to mix the meat slices and the hot pot dry materials uniformly, the hot pot oil is filled around the bottle bodies and covers the surfaces, then the hot pot oil is cooled naturally, the bottle caps are combined with the glass bottles after being cooled and shrink to keep tight sealing, the hot pot oil is filled around the bottles and covers the surfaces, the meat blocks in the bottles are wrapped by solidified beef tallow after cooling, air isolation and microbial pollution prevention are achieved, finished products are stored or sold, the shelf life of the products is 7 months at normal temperature, and the products can be eaten after being opened and heated.
The instant meat products obtained in this example were compared with those of other processes, and the test results are shown in Table 4:
experimental group 1: this example 6;
experimental group 2: in example 6, the first composition was not added to the formulation and the process was unchanged;
experimental group 3: in example 6, the protease was not added to the first composition, and the remaining raw and auxiliary materials and processes were unchanged;
experimental group 4: in example 6, konjac flour was not added to the first composition, and the remaining raw and auxiliary materials and processes were unchanged;
experimental group 5: in the embodiment 6, the first composition is not added with taro polysaccharide, and other raw and auxiliary materials and processes are not changed;
TABLE 4 comparison of the characteristics of the different processes on the ready-to-eat meat products
Figure 727836DEST_PATH_IMAGE004
。
As can be seen from Table 4, the addition of the first composition was eliminated in test group 2, and the texture properties of the ready-to-eat meat product prepared by the method were significantly inferior to those of test group 1, and the meat product was the worst of those 5 groups; groups 3-5 cancel protease, konjac flour and taro polysaccharide in the first composition respectively, and the quality-structure characteristics of the prepared instant meat product are slightly higher than those of the experimental group 2, but still are obviously different from those of the experimental group 1; therefore, only by adding the first composition (comprising protease, konjac flour and taro polysaccharide) claimed in the present invention, the hardness, elasticity, cohesion and shear force of the prepared instant meat product can be significantly improved.
Example 7
The preparation method of the instant meat product and the instant chafing dish comprises the following steps:
taking tilapia mossambica bones and rabbit bones attached with residual meat, extruding and separating by using a bone-meat separator to obtain separated meat and bone paste, wherein the separated meat and bone paste can be independently tilapia mossambica bones and rabbit bones, and can also be 40% of tilapia mossambica bones and 60% of rabbit bones;
taking 65kg of mixed separated meat and bone paste, 6.5kg of first composition (protease: konjak powder: taro polysaccharide =0.3:8: 0.8), 2.2kg of salt, 900g of five spice powder, 120g of monascus pigment and 150g of chicken essence, rolling and kneading the mixture at 2 ℃ for 4.5h, and standing and pickling at 4 ℃ for 24h to obtain first intermediate;
extruding the first intermediate into small blocks with length of 5cm, width of 3cm and thickness of 2cm by a first intermediate extruder, directly frying in hot oil at 140 deg.C until the surface is golden, and cooling to obtain instant meat product;
taking beef tallow, vegetable oil, Pixian bean paste, glutinous rice cake chilli sauce, fermented glutinous rice, ginger, scallion, pepper, dried chili segments, other seasonings and spices, automatically adjusting the proportion of the auxiliary materials according to determined flavor, frying the auxiliary materials into beef tallow hot pot material according to a Sichuan hot pot material frying method, and filtering and separating insoluble materials and oil to obtain hot pot dry material and hot pot oil;
taking a glass jar with the capacity of 250g, cleaning, drying, neatly arranging on a shaking table, filling the glass jar with the instant meat product and the filtered and separated hot pot dry material, heating the separated hot pot oil to 145 ℃, and hot filling the hot pot oil into the glass jar, wherein the oil content of the instant meat product, the hot pot dry material and the hot pot oil is 1/3 respectively, and only a little gap is left at the upper end of the glass jar;
the glass jar bottle caps are covered one by one and screwed tightly, the shaking table is started to shake lightly to mix the meat slices and the hot pot dry materials uniformly, the hot pot oil is filled around the bottle bodies and covers the surfaces, then the hot pot oil is cooled naturally, the bottle caps are combined with the glass bottles after being cooled and shrink to keep tight sealing, the hot pot oil is filled around the bottles and covers the surfaces, the meat blocks in the bottles are wrapped by solidified beef tallow after cooling, air isolation and microbial pollution prevention are achieved, finished products are stored or sold, the shelf life of the products is 6.5 months at normal temperature, and the products can be eaten after being heated.
The instant meat product of this example was tested in comparison to instant meat products of other processes.
Experimental group 1: this example 7;
experimental group 2: in the process of the embodiment 7, the rolling and kneading curing process is cancelled, and other processes are unchanged;
experimental group 3: in the process of example 7, the frying process was changed to the cooking process, and the other processes were not changed.
The test results are shown in table 5, which shows that compared with the product without the tumbling and pickling process, the product of the patent has better texture and flavor and no obvious difference of other characteristics; compared with the boiling process, the product has better sensory color, better shelf life and basically consistent other characteristics.
TABLE 5 comparison of the characteristics of the instant chafing dish products by different processes
Figure DEST_PATH_IMAGE005
。
In conclusion, the instant meat product obtained by taking the livestock and poultry processing by-products of bone, meat and bone paste as raw materials, adding the first composition (protease, konjac flour and taro polysaccharide), strictly controlling the adding amount of the first composition, and frying after rolling, standing and frying has good formability and obviously improved hardness, elasticity, cohesive force and shearing force.
The instant meat product is used in the instant hot pot, and the instant hot pot adopts a hot oil filling process, and kills all possible residual pathogenic bacteria and putrefying bacteria, even heat-resistant bacillus, in the instant meat slices and hot pot material in the high-temperature hot oil with the temperature of more than 140 ℃ in a glass bottle. During the cooling process, the beef tallow is solidified around the meat blocks and the seasonings, so that the meat blocks and the seasonings are isolated from the air, and the functions of preventing recontamination, resisting oxidation and the like can be effectively played. The bottle cap is combined with the glass bottle after cold shrinkage to keep tight sealing performance, and plays roles of high isolation and corrosion prevention of canned food, so that the product can be stored at normal temperature for more than 6 months without adding preservatives or high-temperature sterilization.
In summary, any combination of the various embodiments of the present invention without departing from the spirit of the present invention should be considered as the disclosure of the present invention; within the scope of the technical idea of the invention, any combination of various simple modifications and different embodiments of the technical solution without departing from the inventive idea of the present invention shall fall within the protection scope of the present invention.

Claims (10)

1. A method for preparing an instant meat product, comprising the steps of:
extruding and separating the livestock and poultry bones by using a bone and meat separator to obtain separated meat and bone paste;
mixing and rolling the separated meat and bone paste with the first composition, standing and pickling to obtain a first intermediate;
extruding the first intermediate into a block shape by an extruder; and
frying the first intermediate extruded into a cake.
2. The method of claim 1, wherein the livestock and poultry bones include, but are not limited to, sheep bones, cow bones, pig bones, chicken bones, rabbit bones, duck bones with residual meat attached.
3. The method of claim 1, wherein the first composition comprises 7-10% by weight of the total separated meat and bone paste.
4. The method of claim 3, wherein the first composition comprises protease, konjac flour, and taro polysaccharide, and the weight ratio of protease, konjac flour, and taro polysaccharide is (0.1-0.3): (5-8): (0.5-1.2).
5. The method of claim 1, wherein the step of mixing and tumbling the separated meat and bone paste with the first composition further comprises adding a flavoring.
6. A method for preparing an instant chafing dish comprising the method for preparing an instant meat product according to any one of claims 1 to 5.
7. The method of claim 6, further comprising:
preparing the chafing dish material; and
and hot filling the prepared instant meat product and the hot pot material.
8. The method of claim 7, wherein the method for preparing the hot pot flavoring comprises: frying beef tallow, vegetable oil, Pixian bean paste, glutinous rice cake and chili sauce, fermented glutinous rice, ginger, scallion, pepper, dried pepper segments, other seasonings and flavorings to obtain beef tallow hot pot material, and filtering and separating insoluble materials and oil to obtain hot pot dry material and hot pot oil.
9. The method of claim 8, wherein the hot-filling method comprises:
putting the instant meat product and the hot pot dry materials into a glass jar;
heating the hot pot oil to 150-;
and (3) shaking the glass bottle to uniformly mix the instant meat product and the hot pot dry materials, filling the hot pot oil around the bottle body and covering the surface of the bottle body, naturally cooling the bottle, and wrapping the periphery of the meat block in the cooled bottle by the solidified beef tallow to isolate air and prevent microbial pollution.
10. A ready-to-eat chafing dish prepared by the method of any one of claims 6 to 9.
CN202011039041.3A 2020-09-28 2020-09-28 Instant meat product, instant chafing dish and preparation method Pending CN112137031A (en)

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