CN112655892A - Vacuum freeze-dried meat slice and preparation method thereof - Google Patents
Vacuum freeze-dried meat slice and preparation method thereof Download PDFInfo
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- CN112655892A CN112655892A CN202011563977.6A CN202011563977A CN112655892A CN 112655892 A CN112655892 A CN 112655892A CN 202011563977 A CN202011563977 A CN 202011563977A CN 112655892 A CN112655892 A CN 112655892A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000015177 dried meat Nutrition 0.000 claims abstract description 48
- 230000005684 electric field Effects 0.000 claims abstract description 39
- 239000002245 particle Substances 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 13
- 206010014357 Electric shock Diseases 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000002635 electroconvulsive therapy Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000020995 raw meat Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- -1 compound phosphate Chemical class 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000008188 pellet Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000002932 luster Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004520 electroporation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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Abstract
The invention relates to a vacuum freeze-dried meat slice and a preparation method thereof, wherein the method comprises the following steps: a dicing and dividing treatment step: cutting both meat and fat into pellets; a pulse electric field treatment step: respectively placing the cut meat particles and the cut fat particles in a high-voltage instantaneous pulse electric field device for electric shock treatment; pickling treatment: mixing the meat particles and the fat particles treated by the pulsed electric field according to a preset proportion, adding a pickling material, and fully and uniformly stirring to obtain a raw material of the dried meat slice; freezing treatment: freezing the dried meat slice raw material to ensure that the water in the dried meat slice raw material is completely crystallized; and (3) low-temperature drying: placing the crystallized dried meat raw material in a vacuum freeze dryer for drying treatment; baking and processing steps: and baking the dried meat slice raw material. The preparation method of the vacuum freeze-dried meat slice has the advantages of concise and delicate steps, easy control and high efficiency.
Description
Technical Field
The invention relates to the field of dried meat slice production, in particular to a vacuum freeze-dried meat slice and a production method thereof.
Background
The dried meat slice is a healthy and nutritional leisure food, has the protein content far higher than that of fresh meat, has the advantages of nourishing and health care, warming stomach, supplementing energy and reducing fat, and is popular with the public.
However, there are some disadvantages to meat after being dried by conventional drying means. For example, meat dried by blast air has the disadvantages of darker color, harder taste, larger meat deformation and the like. The dried meat dried by vacuum drying has darker color, crisp taste and slight deformation. That is, the traditional manner of drying meat results in a dark color, a greater nutritional damage and inefficient drying of the meat.
Disclosure of Invention
Therefore, it is necessary to provide a method for preparing vacuum freeze-dried meat slices, which aims at the technical problems that the traditional meat drying method causes dark meat color, great nutritional damage and low drying efficiency.
A method for making vacuum freeze-dried meat slices comprises the following steps:
a dicing and dividing treatment step: cutting meat and fat into granules;
a pulse electric field treatment step: respectively placing the cut meat particles and the cut fat particles in a high-voltage instantaneous pulse electric field device for electric shock treatment;
pickling treatment: mixing the meat particles and the fat particles treated by the pulsed electric field according to a preset proportion, adding a pickling material, and fully and uniformly stirring to obtain a raw material of the dried meat slice;
freezing treatment: freezing the dried meat slice raw material to ensure that the water in the dried meat slice raw material is completely crystallized;
and (3) low-temperature drying: placing the crystallized dried meat raw material in a vacuum freeze dryer for drying treatment;
baking and processing steps: and baking the dried meat slice raw material.
In one embodiment, in the dicing process step, the meat particles and the fat particles each have a diameter of 1 cm to 3 cm.
In one embodiment, in the step of processing the pulsed electric field, the electric field intensity in the high-voltage instantaneous pulsed electric field device is set to be 0.5kV/cm-10kV/cm, the electric field frequency is set to be 1Hz-100Hz, and the electric shock frequency is set to be 20 times to 1000 times.
In one embodiment, in the salting process step, the predetermined ratio is 6:4 to 8: 2.
In one embodiment, in the pickling treatment step, the pickling material comprises the following components in parts by mass: 1 to 2 parts of compound phosphate, 54 to 60 parts of sugar, 10 to 13 parts of salt, 1 to 2 parts of soy sauce, 5 to 6 parts of cooking wine, 2 to 3 parts of monosodium glutamate, 1 to 2 parts of pepper powder, 1 to 2 parts of carrageenan, 1 to 2 parts of chilli powder and 0.5 to 0.7 part of cumin powder.
In one embodiment, in the curing step, the meat particles and the fat particles which are subjected to the pulsed electric field treatment are mixed according to a predetermined ratio, curing materials are added, the mixture is treated in a chopper mixer for 8 to 12 minutes and fully and uniformly stirred to form the raw material of the dried meat slice, and the curing time is 40 to 60 minutes.
In one embodiment, in the low-temperature drying step, the freeze-drying temperature of the vacuum freeze-dryer is set to be 45 ℃ below zero to 20 ℃ below zero, the atmospheric pressure is 0Pa to 36Pa, and the vacuum freeze-drying time is 6 hours to 16 hours.
In one embodiment, in the freezing step, the raw meat slice material is placed in a mold, and the mold with the raw meat slice material placed therein is placed in a temperature environment of-90 to-70 ℃ for freezing, so that the water in the raw meat slice material is completely crystallized.
In one embodiment, in the baking processing step, the dried raw meat slice is placed in an oven, the temperature of the oven is set to be 90-140 ℃, and the baking time is set to be 5-25 minutes.
The preparation method of the vacuum freeze-dried meat slice has the advantages of concise and delicate steps, easy control and high efficiency, the prepared dried meat slice can keep the original characteristics, and the dried meat slice has good color and luster, little nutrient loss, crisp taste, good rehydration property and low moisture content.
A dried meat slice is prepared by the method for preparing the vacuum freeze-dried meat slice in any embodiment.
The dried meat slice has good color and luster, less nutrition loss, crisp taste, good rehydration property and low moisture content.
Drawings
Fig. 1 is a schematic flow chart of a method for making vacuum freeze-dried meat slices in one embodiment.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Referring to fig. 1, the invention provides a method for making vacuum freeze-dried meat slices, which comprises the following steps:
step 101: a dicing and dividing treatment step: both meat and fat are cut into pellets.
Specifically, in one embodiment, the meat and fat are cut into meat particles and fat particles, respectively, using a cutting device, each having a diameter of 1 cm to 3 cm. Specifically, in this example, the meat particles and the fat particles each have a diameter of 2 cm. The meat is fresh meat or frozen meat, and the fat is fresh fat or frozen fat.
Step 102: a pulse electric field treatment step: and respectively placing the cut meat particles and the cut fat particles in a high-voltage instantaneous pulse electric field device for electric shock treatment.
Specifically, in one embodiment, the cut meat particles and fat particles are respectively placed in a high-voltage instantaneous pulse electric field device for electric shock treatment, the electric field intensity in the high-voltage instantaneous pulse electric field device is set to be 0.5kV/cm-10kV/cm, the electric field frequency is set to be 1Hz-100Hz, and the electric shock frequency is set to be 20-1000 times. Furthermore, the electric field intensity in the high-voltage instantaneous pulse electric field device is set to be 1kV/cm-5kV/cm, the electric field frequency is 1Hz-10Hz, and the electric shock frequency is 100 to 500 times. Specifically, in this embodiment, the electric field intensity in the high-voltage instantaneous pulse electric field device is set to be 2kV/cm, the electric field frequency is 1Hz, and the number of electric shocks is 200 times. The pulse electric field treatment is a novel non-thermal food treatment technology, and the principle of treating food mainly comprises the direct action of an external electric field and microbial cell membranes, so that the electric field destroys the structures of the cell membranes to form electroporation, and the drying rate of meat and fat can be accelerated. Meanwhile, the pulse electric field treatment can inactivate microorganisms, so that the inactivation effect on germs such as bacillus subtilis, staphylococcus aureus, streptococcus thermophilus, escherichia coli, mold and the like is good, the pickling effect of meat and fat can be accelerated after the meat and the fat are treated by the pulse electric field, the drying time and the baking time of the dried meat slice are shortened, the long-time high-temperature treatment of the meat and the fat is avoided, the generation of harmful substances can be effectively reduced, and the sensory quality of the dried meat slice is effectively prevented from being deteriorated.
Step 103: pickling treatment: mixing the meat particles and the fat particles treated by the pulse electric field according to a preset proportion, adding the curing material, and fully and uniformly stirring to obtain the raw material of the dried meat slice.
Specifically, in one embodiment, the meat particles and the fat particles subjected to the pulsed electric field treatment are mixed according to a predetermined ratio, the curing material is added, the mixture is treated in a chopper mixer for 8 to 12 minutes and fully and uniformly stirred to form the raw material of the dried meat slice, and the curing time is 40 to 60 minutes. In one embodiment, the predetermined ratio is 6:4 to 8: 2. In this embodiment, the predetermined ratio is 7:3, that is, the meat particles and the fat particles processed by the pulsed electric field are mixed according to the ratio of 7:3, and the mixture is processed by adding the curing material in the chopper for 8 to 12 minutes and then fully and uniformly stirred to become the raw material of the dried meat slice, and the curing time is 40 to 60 minutes. In this embodiment, the marinade comprises the following components by mass: 1 to 2 parts of compound phosphate, 54 to 60 parts of sugar, 10 to 13 parts of salt, 1 to 2 parts of soy sauce, 5 to 6 parts of cooking wine, 2 to 3 parts of monosodium glutamate, 1 to 2 parts of pepper powder, 1 to 2 parts of carrageenan, 1 to 2 parts of chilli powder and 0.5 to 0.7 part of cumin powder. It is noted that the mass ratio of the total mass of the meat particles and the fat particles to the curing material is 100:17.6, that is, 17.6 parts of the curing material is required to cure 100 parts of the meat particles and the fat particles by total mass.
Step 104: freezing treatment: freezing the dried meat slice raw material to ensure that the water in the dried meat slice raw material is completely crystallized.
Specifically, in one of the embodiments, the dried meat slice raw material is placed in a mold, and the mold with the dried meat slice raw material placed therein is placed in a temperature environment of-90 to-70 degrees centigrade for freezing, so that moisture in the dried meat slice raw material is completely crystallized. Will the dried meat slice raw materials is placed in the mould to the shape of making the dried meat slice raw materials obtain fixedly, different moulds correspond the different shapes of dried meat slice raw materials, in order to adapt to different production demands. Further, in this embodiment, the mould that will place the dried meat slice raw materials is placed and is frozen under the temperature environment of 80 degrees centigrade below zero for the moisture in the dried meat slice raw materials is totally crystallized.
Step 105: and (3) low-temperature drying: and placing the crystallized dried meat raw material in a vacuum freeze dryer for drying treatment.
Specifically, in one embodiment, the crystallized raw meat slice is placed in a vacuum freeze dryer for drying treatment, the freeze-drying temperature of the vacuum freeze dryer is set to be 45 ℃ below zero to 20 ℃ below zero, the atmospheric pressure is 0Pa-36Pa, and the vacuum freeze-drying time is 6 hours to 16 hours. Further, the freeze-drying temperature of the vacuum freeze-drying machine is set to be 35 ℃ below zero to 25 ℃ below zero, the atmospheric pressure is 0Pa-5Pa, and the vacuum freeze-drying time is set to be 8 hours to 12 hours. Specifically, in this embodiment, the freeze-drying temperature of the vacuum freeze-drying machine is set to be minus 30 ℃, the atmospheric pressure is set to be 0.12mbar, and the vacuum freeze-drying time is set to be 9.8 hours.
Step 106: baking and processing steps: and baking the dried meat slice raw material.
Specifically, in one embodiment, the dried raw meat slice is placed in an oven, the temperature of the oven is set to be 90-140 ℃, and the baking time is set to be 5-25 minutes. Further, the temperature of the oven is set to be 110 ℃ to 135 ℃, and the baking time is set to be 8 minutes to 20 minutes. Specifically, in the present embodiment, the temperature of the oven is set to 130 degrees celsius, and the baking time is set to 8 minutes to 11 minutes.
The raw material of the dried meat slice is beef or chicken or pork and other meat.
The preparation method of the vacuum freeze-dried meat slice has the advantages of concise and delicate steps, easy control and high efficiency, the prepared dried meat slice can keep the original characteristics, and the dried meat slice has good color and luster, little nutrient loss, crisp taste, good rehydration property and low moisture content.
A dried meat slice, which is prepared by the method for preparing the vacuum freeze-dried meat slice in any embodiment.
The dried meat slice has good color and luster, less nutrition loss, crisp taste, good rehydration property and low moisture content.
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, but should be considered as the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A method for making vacuum freeze-dried meat slices is characterized by comprising the following steps:
a dicing and dividing treatment step: cutting meat and fat into granules;
a pulse electric field treatment step: respectively placing the cut meat particles and the cut fat particles in a high-voltage instantaneous pulse electric field device for electric shock treatment;
pickling treatment: mixing the meat particles and the fat particles treated by the pulsed electric field according to a preset proportion, adding a pickling material, and fully and uniformly stirring to obtain a raw material of the dried meat slice;
freezing treatment: freezing the dried meat slice raw material to ensure that the water in the dried meat slice raw material is completely crystallized;
and (3) low-temperature drying: placing the crystallized dried meat raw material in a vacuum freeze dryer for drying treatment;
baking and processing steps: and baking the dried meat slice raw material.
2. The method according to claim 1, wherein in the dicing process step, the meat particles and the fat particles each have a diameter of 1 cm to 3 cm.
3. The method according to claim 1, wherein in the pulsed electric field treatment step, the electric field intensity in the high-voltage instantaneous pulsed electric field device is set to 0.5kV/cm to 10kV/cm, the electric field frequency is 1Hz to 100Hz, and the number of electric shocks is 20 to 1000 times.
4. The method as claimed in claim 1, wherein, in the pickling process step, the predetermined ratio is 6:4 to 8: 2.
5. The method as claimed in claim 1, wherein, in the pickling process step, the pickling material comprises the following components by mass: 1 to 2 parts of compound phosphate, 54 to 60 parts of sugar, 10 to 13 parts of salt, 1 to 2 parts of soy sauce, 5 to 6 parts of cooking wine, 2 to 3 parts of monosodium glutamate, 1 to 2 parts of pepper powder, 1 to 2 parts of carrageenan, 1 to 2 parts of chilli powder and 0.5 to 0.7 part of cumin powder.
6. The method as claimed in claim 1, wherein in the curing step, the meat particles and the fat particles treated by the pulsed electric field are mixed according to a predetermined ratio, curing materials are added and treated in a chopper for 8 to 12 minutes and fully and uniformly stirred to form the raw material of the dried meat slice, and the curing time is 40 to 60 minutes.
7. The method as claimed in claim 1, wherein in the low-temperature drying step, the freeze-drying temperature of the vacuum freeze-dryer is set to be 45 ℃ below zero to 20 ℃ below zero, the atmospheric pressure is set to be 0Pa to 36Pa, and the vacuum freeze-drying time is set to be 6 hours to 16 hours.
8. The method according to claim 1, wherein in the freezing step, the raw meat slice material is placed in a mold, and the mold with the raw meat slice material is placed in a temperature environment of-90 ℃ to-70 ℃ for freezing, so that the water in the raw meat slice material is completely crystallized.
9. The method according to claim 1, wherein in the roasting step, the dried raw meat is placed in an oven at a temperature of 90-140 ℃ for 5-25 minutes.
10. A dried meat slice, characterized in that the dried meat slice is made by the method for making vacuum freeze-dried meat slice as claimed in any one of the claims 1 to 9.
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| CN202011563977.6A CN112655892A (en) | 2020-12-25 | 2020-12-25 | Vacuum freeze-dried meat slice and preparation method thereof |
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| CN202011563977.6A CN112655892A (en) | 2020-12-25 | 2020-12-25 | Vacuum freeze-dried meat slice and preparation method thereof |
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|---|---|---|---|---|
| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
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| CN103988891A (en) * | 2014-05-07 | 2014-08-20 | 太原理工大学 | Method for improving vacuum freeze drying rate of fruits and vegetables |
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2020
- 2020-12-25 CN CN202011563977.6A patent/CN112655892A/en active Pending
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|---|---|---|---|---|
| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
| CN103988891A (en) * | 2014-05-07 | 2014-08-20 | 太原理工大学 | Method for improving vacuum freeze drying rate of fruits and vegetables |
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Application publication date: 20210416 |