CN113100402A - Processing method of low-sodium prepared sliced meat - Google Patents
Processing method of low-sodium prepared sliced meat Download PDFInfo
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- CN113100402A CN113100402A CN202110593843.7A CN202110593843A CN113100402A CN 113100402 A CN113100402 A CN 113100402A CN 202110593843 A CN202110593843 A CN 202110593843A CN 113100402 A CN113100402 A CN 113100402A
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- 238000000034 method Methods 0.000 claims abstract description 26
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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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
- A23L13/40—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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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 discloses a processing method of low-sodium prepared sliced meat, and belongs to the technical field of food processing. The method comprises thawing frozen meat, cleaning, performing mechanical rejuvenation, injecting low sodium salt solution, vacuum rolling for pickling, and packaging for storage. The preparation method is simple and easy to implement, and the injection is carried out by the low-sodium saline water with a specific formula, so that the tenderness of the product is improved, the color of the product is improved, the content of flavor substances in the product is improved while the content of salt in the prepared meat slices is reduced, the advantages of high quality, good taste and good flavor are realized, and the technical support can be provided for the production and development of the low-sodium prepared meat product.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of low-sodium prepared sliced meat.
Background
With the improvement of living standard, the consumption of meat products by the nation is increased year by year. The conditioning meat product is a non-instant meat product which is made by taking livestock and poultry meat as a raw material, adding seasonings and other auxiliary materials after primary processing such as cutting or trimming, processing by related processes, and storing, transporting and selling under the condition of freezing or refrigerating. The conditioning meat product is an important component of modern meat product processing, has the characteristics of convenience, small volume, nutrition and various flavors, conforms to the current diet trend, and is favored by public institutions and families of all countries in the world. Therefore, the market demand of the current conditioning meat products is vigorous, and the development potential is huge.
Sodium is an essential nutrient for human body, and a certain amount of sodium is required to be taken every day to maintain normal physiological functions. However, excessive intake of sodium salt can increase the blood pressure of human body, increase the incidence of cardiovascular diseases, and cause a series of diseases such as gastric cancer and osteoporosis, and moderate reduction of sodium intake can effectively reduce the incidence of cardiovascular diseases. Sodium chloride is an essential additive in meat product processing, can improve the taste and texture of meat products, can inhibit the growth of microorganisms, prolongs the shelf life and has important influence on the quality of meat products. The problem of excessive use of sodium salts is common in the meat product processing industry. At present, the average sodium content in livestock meat products is 1.2%, and according to the requirements of salt reduction guidelines of Chinese food industry, the salt reduction target of reducing the sodium content by 20% needs to be achieved in 2030. However, if the amount of sodium chloride used is directly and greatly reduced in the processing process of the meat product, certain adverse effects can be caused on the quality of the meat product, such as reduction of water retention, deterioration of flavor, reduction of palatability and the like. In past practice, the use of 20% -30% of sodium salt can be reduced by a direct salt reduction method on the premise of not influencing the taste perception of consumers, but the method needs the participation of the whole industry, takes years and is high in energy consumption. Therefore, on the basis of reducing the sodium content of the prepared meat product, the development of the low-sodium prepared meat product with good texture, tenderness and flavor is urgently needed by the food industry and is a necessary trend for the meat industry to follow the development of healthy life in the future.
Disclosure of Invention
The invention aims to develop a processing method of low-sodium conditioning meat slices, which reduces the sodium content in the conditioning meat by adjusting a formula of compound substitute salt and combining means such as saline injection and the like, overcomes the quality defect caused by salt reduction, and produces the low-sodium conditioning meat slices with excellent texture, excellent tenderness and good flavor.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method of low-sodium conditioned sliced meat, comprising the following steps:
(1) unfreezing frozen meat by adopting a low-temperature high-humidity method, cleaning the frozen meat by using tap water, cutting macroscopic fat and fascia, and then cutting the meat into meat slices with a certain size;
(2) performing mechanical rejuvenation treatment on the meat slices, injecting low-sodium saline, and pickling by vacuum rolling and kneading;
(3) and taking out the meat slices after pickling, and packaging and storing.
Further, in the step (1), a low-temperature high-humidity method is adopted for unfreezing, specifically, air unfreezing is carried out for 12 hours at the temperature of minus 5 ℃ and the relative humidity of 75%, then air unfreezing is carried out for 12 hours at the temperature of 4 ℃ and the relative humidity of 75%, and the unfrozen meat is bright in surface, elastic and free of pathological changes.
Further, the cut meat slices in the step (1) have the length of 40-50mm, the width of 30-40mm and the thickness of 10-15 mm.
Further, the mechanical rejuvenation treatment in step (2) is a rejuvenation of a meat slice in a tenderizer to destroy muscle fibers.
Further, the low-sodium salt water injection in the step (2) is to inject the sliced meat in a full-automatic saline injection machine, and the injection rate is 15-20%; the low-sodium salt water is prepared by completely dissolving 2-3 parts by weight of low-sodium compound salt, 0.1-0.2 part by weight of D-sodium erythorbate, 0.1-0.2 part by weight of compound phosphate, 0.5-0.6 part by weight of white granulated sugar, 0.2-0.3 part by weight of oyster sauce, 0.7-0.8 part by weight of ginger powder, 0.5-0.6 part by weight of garlic powder and 0.2-0.3 part by weight of monosodium glutamate in 40-45 parts by weight of water, and refrigerating at 4 ℃ for later use.
Wherein, the low-sodium compound salt is prepared by mixing 1.2 to 1.8 parts of sodium chloride, 0.4 to 0.6 part of potassium lactate, 0.2 to 0.3 part of calcium ascorbate and 0.2 to 0.3 part of magnesium chloride according to parts by weight; the composite phosphate is prepared by mixing sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate according to the weight ratio of 2:2: 1.
The potassium lactate has a certain antibacterial effect, and can improve the water binding capacity of the product and improve the taste and flavor. The calcium ascorbate is used as an antioxidant and a preservative for processing the meat products, has a remarkable influence on the redox capability of the meat products, and is also beneficial to the formation of stable color for curing the meat products. The magnesium chloride can promote myofibril dissolution, improve protein emulsification effect, and reduce juice loss.
Further, the vacuum tumbling is adopted in the step (2) for pickling, specifically, intermittent pickling is carried out in a manner of tumbling for 20min and stopping pickling for 10min, and the total treatment time is 4-5 h; wherein the parameter conditions during rolling and kneading are as follows: the vacuum degree is 0.08-0.09MPa, the rotating speed is 4-6r/min, and the temperature is 0-4 ℃.
During the processing of the conditioning meat product, the connective tissue between myofibroblasts and muscles can be cut and broken through rejuvenation treatment of the blade, myofibrillar protein is released, the normal tissue structure of the meat is destroyed, the surface area of the meat is increased, and the adhesiveness and the water holding capacity of the meat are improved by combining injection and rolling mechanical treatment, thereby achieving the purpose of improving the quality of the meat product.
Further, the packaging and storing in the step (3) are vacuum packaging in an environment of 10-15 ℃, and quick-freezing and storing within 30 min.
The low-sodium conditioning sliced meat prepared by the method has the advantages of regular appearance, bright color, soft texture after the product is cooked, moderate salty taste, and similar mouthfeel and flavor to the conditioning meat product without salt reduction.
The invention has the beneficial effects that:
(1) the low-sodium composite salt uses potassium lactate, calcium ascorbate and magnesium chloride to partially replace salt, can improve the content of calcium and magnesium elements while reducing the sodium content of the conditioned meat product, makes up the defect of low content of calcium and magnesium in the meat product, and is favorable for meeting the requirement of the daily calcium and magnesium intake of a human body.
(2) According to the invention, low-sodium compound salt, compound phosphate, D-sodium erythorbate, white granulated sugar and the like are prepared into low-sodium saline water according to a certain proportion, and injection pickling is carried out by a modern injection technology, so that the uniform distribution of a pickling liquid in meat can be promoted, the pickling efficiency is improved, the dissolution of myofibrillar protein in muscle is promoted, the texture, color, flavor and the like of the conditioned meat slices are improved, and more consumers can enjoy the meat slices.
Drawings
FIG. 1 is a radar comparison graph of sensor response values of conditioned meat slices prepared by different methods.
Detailed Description
The present invention will be further described with reference to the following examples, but the present invention is not limited thereto.
The starting materials and methods employed in the examples of the present invention are those conventionally available in the market and conventionally used in the art.
Example 1
A preparation method of low-sodium conditioning beef slices comprises the following steps:
the main and auxiliary materials are as follows:
main materials: freezing the beef-pork knuckle meat by 200 g.
Auxiliary materials: 2g of low-sodium compound salt (common salt: potassium lactate: calcium ascorbate: magnesium chloride =1.2:0.4:0.2: 0.2), 0.5g of white granulated sugar, 0.2g of compound phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate =0.08:0.08: 0.04), 0.2g of oyster sauce, 0.7g of ginger powder, 0.5g of garlic powder, 0.2g of monosodium glutamate, 0.1g of D-sodium erythorbate and 45g of water.
The method comprises the following specific processing steps:
(1) air-thawing frozen beef knuckle meat at-5 deg.C and relative humidity of 75% for 12h, air-thawing at 4 deg.C and relative humidity of 75% for 12h, cleaning with tap water, removing macroscopic fat and fascia, and cutting into 40 × 30 × 10mm meat slices;
(2) preparing low-sodium saline water according to an auxiliary material formula, performing blade rejuvenation on the sliced meat in a meat tenderizer, injecting by using a full-automatic saline injection machine, controlling the injection rate to be 15%, and finally performing treatment for 4 hours by adopting a mode of rolling and kneading for 20 minutes and stopping pickling for 10 minutes under the conditions of a vacuum degree of 0.08MPa, a rotating speed of 6r/min and a temperature of 4 ℃;
(3) taking out the meat slices after pickling, vacuum packaging at 10-15 deg.C, and quick freezing for 30 min.
The prepared conditioned beef product has the advantages of regular appearance, bright color, moderate salty taste after heating and cooking, and strong flavor.
Example 2
A preparation method of low-sodium conditioning pork slices comprises the following steps:
the main and auxiliary materials are as follows:
main materials: frozen pork back 200 g.
Auxiliary materials: 3g of low-sodium compound salt (edible salt: potassium lactate: calcium ascorbate: magnesium chloride =1.8:0.6:0.3: 0.3), 0.6g of white granulated sugar, 0.1g of compound phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate =0.04:0.04: 0.02), 0.3g of oyster sauce, 0.8g of ginger powder, 0.6g of garlic powder, 0.3g of monosodium glutamate, 0.2g of D-sodium erythorbate and 43g of water.
The method comprises the following specific processing steps:
(1) air-thawing frozen pork fillet at-5 deg.C and relative humidity of 75% for 12h, air-thawing at 4 deg.C and relative humidity of 75% for 12h, cleaning with tap water, removing macroscopic fat and fascia, and cutting into 45 × 35 × 10mm slices;
(2) preparing low-sodium saline water according to an auxiliary material formula, performing blade rejuvenation on the sliced meat in a meat tenderizer, injecting by using a full-automatic saline injection machine, controlling the injection rate to be 17%, and finally performing treatment for 4 hours by adopting a mode of rolling and kneading for 20 minutes and stopping for pickling for 10 minutes under the conditions of a vacuum degree of 0.09MPa, a rotating speed of 5r/min and a temperature of 4 ℃;
(3) taking out the meat slices after pickling, vacuum packaging at 10-15 deg.C, and quick freezing for 30 min.
Comparative example 1
A processing method of common prepared sliced meat comprises the following steps:
the main and auxiliary materials are as follows:
main materials: freezing the beef-pork knuckle meat by 200 g.
Auxiliary materials: 8g of salt, 2g of white granulated sugar, 0.8g of composite phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate =0.32:0.32: 0.16), 1.2g of oyster sauce, 2.8g of ginger powder, 2g of garlic powder, 0.8g of monosodium glutamate, 0.4g of D-sodium erythorbate and 180g of water.
The method comprises the following specific processing steps:
(1) air-thawing frozen beef knuckle meat at-5 deg.C and relative humidity of 75% for 12h, air-thawing at 4 deg.C and relative humidity of 75% for 12h, cleaning with tap water, removing macroscopic fat and fascia, and cutting into 40 × 30 × 10mm meat slices;
(2) preparing a pickling solution according to an auxiliary material formula, performing blade tenderization on the meat slices in a meat tendering machine, soaking the meat slices in the pickling solution with the same quality, and performing rolling kneading for 20min and stopping pickling for 10min for 4h under the conditions of vacuum degree of 0.08MPa, rotating speed of 6r/min and 4 ℃;
(3) taking out the meat slices after pickling, vacuum packaging at 10-15 deg.C, and quick freezing for 30 min.
Comparative example 2
A processing method of common low-sodium conditioning sliced meat comprises the following steps:
the main and auxiliary materials are as follows:
main materials: freezing the beef-pork knuckle meat by 200 g.
Auxiliary materials: 8g of low-sodium compound salt (edible salt: potassium lactate: calcium ascorbate: magnesium chloride =4.8:1.6:0.8: 0.8), 2g of white granulated sugar, 0.8g of compound phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate =0.32:0.32: 0.16), 1.2g of oyster sauce, 2.8g of ginger powder, 2g of garlic powder, 0.8g of monosodium glutamate, 0.4g of D-sodium erythorbate and 180g of water.
The method comprises the following specific processing steps:
(1) air-thawing frozen beef knuckle meat at-5 deg.C and relative humidity of 75% for 12h, air-thawing at 4 deg.C and relative humidity of 75% for 12h, cleaning with tap water, removing macroscopic fat and fascia, and cutting into 40 × 30 × 10mm meat slices;
(2) preparing a pickling solution according to an auxiliary material formula, performing blade tenderization on the meat slices in a meat tendering machine, soaking the meat slices in the pickling solution with the same quality, and performing rolling kneading for 20min and stopping pickling for 10min for 4h under the conditions of vacuum degree of 0.08MPa, rotating speed of 6r/min and 4 ℃;
(3) taking out the meat slices after pickling, vacuum packaging at 10-15 deg.C, and quick freezing for 30 min.
The low sodium conditioned meat pieces prepared in example 1 were compared to the conditioned meat pieces prepared in the comparative example, with the following comparative indices:
(1) sensory evaluation: after the meat slices are cooked by heating, sensory evaluation is carried out. 8 specially trained panelists were selected to form a sensory panel. The evaluation criteria are mainly 4 aspects of color, saltiness, overall acceptability (O' Flynn, 2014).
(2) Sodium content: refer to GB 5009.268-2016 determination of multiple elements in food safety national standard food.
(3) Shear force: the shear force was measured using a texture analyzer, and the lower the shear force, the higher the tenderness (Guo Yao Tang, 2020).
(4) Myofibrillar protein solubility: (Brannan, 2008).
(5) Volatile flavor intensity: the electronic nose is used for measuring the volatile flavor substances in the sample, the response value of the electronic nose can indirectly reflect the concentration of the volatile flavor substances in the sample, and the higher the response value is, the more abundant the content of the volatile flavor substances in the sample is.
TABLE 1 comparison of quality indices of conditioned meat slices prepared by different methods
TABLE 2 electronic nose Standard sensor array
Table 1 shows a comparison of the quality index of the prepared slices prepared by different methods. As can be seen from table 1, in the comparative example, by adjusting the formulation of the complex salt in the pickling solution, i.e., replacing part of sodium chloride with potassium lactate, calcium ascorbate and magnesium chloride, the sodium content in the conditioned meat pieces was significantly reduced (from 201mg/100g to 155mg/100g, by 22.9%) in comparison with comparative example 1, and under the action of the complex salt, the solubility of myofibrillar proteins was increased, the shear force value was reduced, and the color was improved, but there was a sensory defect, and the overall acceptability score was slightly lower. In example 1, compared with comparative example 2, the sodium salt amount of the prepared sliced meat can be reduced by using low-sodium saline for injection treatment, the damage degree of the muscle tissue structure in the beef is further increased, the solubility of myofibrillar protein is improved, the tenderness and the texture of myofibrillar protein are greatly improved, the overall acceptability of the myofibrillar protein in sense is close to that of comparative example 1, namely the mouthfeel of the common prepared sliced meat is achieved, and the quality defect problem caused by salt reduction is solved. Therefore, the low-sodium salt water is combined with the injection treatment, so that the low-sodium salt water can be uniformly distributed in the meat slices, the pickling effect is improved, and the quality of the low-sodium conditioning meat slices is improved.
FIG. 1 is a radar comparison graph of sensor response values of conditioned meat slices prepared by different methods. As can be seen from the figure, the radar chart of the conditioned beef sample obtained in example 1 is similar to that of the conditioned beef sample obtained in the comparative example, but the response values of the conditioned beef sample of example 1 in sensors R2 (nitrogen oxide), R6 (short-chain alkane), R7 (sulfide) and R9 (aroma and organic sulfide) are higher than those of the comparative example, which shows that the low-sodium saline water combined with the injection treatment can promote the generation of flavor substances in the conditioned meat slices and enrich the flavor of the low-sodium conditioned meat slices.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (8)
1. A processing method of low-sodium conditioning sliced meat is characterized by comprising the following steps:
(1) unfreezing frozen meat by adopting a low-temperature high-humidity method, washing the frozen meat with water, cutting macroscopic fat and fascia, and then cutting the meat into meat slices with a certain size;
(2) performing mechanical rejuvenation treatment on the meat slices, injecting low-sodium saline, and pickling by vacuum rolling and kneading;
(3) and taking out the meat slices after pickling, and packaging and storing.
2. The method of processing low sodium conditioned meat slices of claim 1, wherein: and (2) adopting a low-temperature high-humidity method for unfreezing in the step (1), specifically, unfreezing in air for 12 hours at the temperature of minus 5 ℃ and the relative humidity of 75%, and then unfreezing in air for 12 hours at the temperature of 4 ℃ and the relative humidity of 75%.
3. The method of processing low sodium conditioned meat slices of claim 1, wherein: the cut meat slices in the step (1) have the length of 40-50mm, the width of 30-40mm and the thickness of 10-15 mm.
4. The method of processing low sodium conditioned meat slices of claim 1, wherein: the mechanical rejuvenation treatment in step (2) is a rejuvenation of a meat slice in a tenderizer.
5. The method of processing low sodium conditioned meat slices of claim 1, wherein: the injection rate of the low sodium salt water injection in the step (2) is 15-20%;
the low-sodium salt water is prepared by completely dissolving 2-3 parts by weight of low-sodium compound salt, 0.1-0.2 part by weight of D-sodium erythorbate, 0.1-0.2 part by weight of compound phosphate, 0.5-0.6 part by weight of white granulated sugar, 0.2-0.3 part by weight of oyster sauce, 0.7-0.8 part by weight of ginger powder, 0.5-0.6 part by weight of garlic powder and 0.2-0.3 part by weight of monosodium glutamate in 40-45 parts by weight of water.
6. The method of processing low sodium conditioned meat slices of claim 5, wherein: the low-sodium compound salt is prepared by mixing 1.2 to 1.8 parts of sodium chloride, 0.4 to 0.6 part of potassium lactate, 0.2 to 0.3 part of calcium ascorbate and 0.2 to 0.3 part of magnesium chloride according to parts by weight;
the composite phosphate is prepared by mixing sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate according to the weight ratio of 2:2: 1.
7. The method of processing low sodium conditioned meat slices of claim 1, wherein: in the step (2), vacuum rolling and kneading are adopted for pickling, specifically, intermittent pickling is carried out in a mode of rolling and kneading for 20min and stopping pickling for 10min, and the total treatment time is 4-5 h;
wherein the parameter conditions during rolling and kneading are as follows: the vacuum degree is 0.08-0.09MPa, the rotating speed is 4-6r/min, and the temperature is 0-4 ℃.
8. The method of processing low sodium conditioned meat slices of claim 1, wherein: and (3) the packaging and storing are carried out in vacuum packaging at the temperature of 10-15 ℃, and quick-freezing and storing are carried out within 30 min.
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