CN113647577A - Novel green low-temperature processing technology for crystal hoof binding - Google Patents
Novel green low-temperature processing technology for crystal hoof binding Download PDFInfo
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Classifications
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- 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
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- 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
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- 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
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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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
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- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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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
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Abstract
The invention belongs to the technical field of meat product processing, and particularly relates to a novel green low-temperature processing technology for crystal rolled hoofs. According to the invention, spice liquid, pickling material and the like are added after raw meat is punctured, so that the marinating unit operation in the traditional procedure is removed, packaged ultrasonic vacuum cooking is adopted, the integrated synchronous operation of marinating, curing and sterilizing is achieved, the energy consumption is greatly reduced, the production efficiency is improved, the obtained product is high in protein and collagen, basically free of fat meat, soft and tender in lean meat, elastic in collagen Q, delicious in marinating and taste, and the quality is superior to that of the traditional product.
Description
Technical Field
The invention belongs to the technical field of meat product processing, and particularly relates to a novel green low-temperature processing technology for crystal hoof binding.
Background
The 'crystal rolled hoof' is a modified product of 'crystal salted hoof'. The 'Shu shuang Zi' also named as 'Shu Yao meat' is a traditional dish in Shanghai Jiang and Zhe, and also belongs to sauced and marinated vegetables. The cold dish is a famous traditional flavor cold dish and is a famous dish on a banquet because of red pork skin, transparent brine jelly, smoothness, crystal-clear, aromatic and fat but not greasy, and is deeply welcomed by consumers in east China.
However, the inventor knows the industrial production and the market of the salted and fermented pork product through long-term development experience of the salted and fermented pork product, and widely consults literature reports to know that the traditional salted and fermented pork product process is complicated, the salted and frozen pork is easy to melt, the quality guarantee period is short, and the product is basically sold in the market and is difficult to sell far. At present, in the industrial production, the processing technology adopted by manufacturers is basically as follows: raw meat thawing → pickling → marinating → cooling → splitting → molding → sterilizing → cooling molding → packaging → refrigeration or frozen storage, and there are also raw meat thawing → splitting → pickling → marinating → molding → cooling molding → quick freezing → cutting → packaging → refrigeration and the like. The processes are pickling, then marinating, packaging and then secondary sterilization, or marinating, freezing, cutting into blocks, packaging and refrigerating, wherein the pickling adopts an injection rolling pickling method or directly mixes materials for static pickling; the marinating is high-temperature marinating or normal-pressure marinating. The industrial processing technology is complex in technology, high in manpower and material resources, easy to be polluted by secondary packaging, and high in energy waste, so that new technological innovation is imperative.
In recent years, with the gradual improvement of health consciousness of people, the diet concept of consumers is changed from 'full eating' to 'healthy eating', certain understanding is provided for adverse effects of high temperature effect, food oxidation and the like on food, and the effect of improving the food quality of the food low temperature processing technology, the vacuum technology and the like becomes a research hotspot in the fields of food science and technology in order to meet the healthy diet requirements of consumers.
The low-temperature food processing technology comprises processing technologies such as ultrahigh pressure, ultrasonic wave, radiation, freezing, pulsed light and the like. The ultrasonic treatment belongs to a green and environment-friendly non-thermal physical processing technology, and has the advantages of simple equipment, easiness in amplified production, no chemical residue, high safety performance, low energy consumption and the like, so that the ultrasonic treatment is more and more concerned about in the food industry, and the ultrasonic treatment is also widely concerned about in meat product processing. Ultrasonic technology is widely studied in the field of meat processing: ultrasonic tenderization, ultrasonic quick pickling, ultrasonic extraction, ultrasonic freezing and unfreezing and the like, and researches show that the ultrasonic technology has very wide application prospects in the aspects. However, the application of ultrasonic technology in the actual production of meat is still in the first stage, and further research and innovation are needed.
The food vacuum technology comprises food vacuum drying, vacuum freeze drying, vacuum precooling, vacuum low-temperature cooking technology and the like. Among them, the vacuum low temperature cooking technology was originally originated in france and used to reduce moisture loss and shrinkage during the cooking of goose liver. Compared with the traditional heating mode, the vacuum low-temperature cooking technology can reduce the heat damage of protein and lipid, reduce the juice loss rate of the meat product, reduce the loss of aromatic compounds and heat-sensitive nutrient components and improve the texture of the meat product. Because the survival and development conditions of aerobic harmful bacteria are destroyed in the vacuum anoxic state, the vacuum treatment also creates good environmental conditions for the sterilization treatment. In addition, the vacuum closed environment is beneficial to the cleanness and sanitation of the product, but the vacuum low-temperature cooking technology also has the disadvantages of long time consumption and low production efficiency, which is the main reason that the vacuum low-temperature cooking technology is not widely applied so far. Therefore, researchers have intensively studied and sought countermeasures against these problems. The single technology is difficult to break through, the combined processing technology becomes a research direction hotspot, and the combination of the vacuum technology and other technologies can open a new path for the combined processing technology.
Disclosure of Invention
Aiming at the problems, the invention provides a novel green low-temperature processing technology for a crystal rolled hoof, which combines a vacuum technology with an ultrasonic green treatment technology; the needling method is adopted to replace the injection method, the original natural pigskin of the trotter is taken as the main colloid, and the natural attribute is complied with; the process is characterized in that the marinating link in the conventional processing is removed, and the process is innovated by synchronously performing the integration of marinating, curing and sterilizing; the technology is applied to factory production, the obtained product has yellow and white skin and red lean meat, the skin is elastic when being eaten, the lean meat is tender, the spiced flavor is fresh, the salt is moderate and delicious, the protein content is high, the collagen content is high, the fat is low, the fat meat is basically not generated, the nutrition is rich, the carrying and eating are convenient, the safety and the sanitation are realized, and the quality guarantee period is up to 120d or more at 10 ℃.
In order to achieve the purpose, the invention provides the following technical scheme:
a novel green low-temperature processing technology for crystal bound hoofs comprises the following steps:
(1) treating raw meat: unfreezing raw meat by adopting a low-temperature high-humidity method, cleaning with clear water, then placing in an ozone (ozone concentration is 8.5mg/L-9.5mg/L) pool for treatment for 10min, and draining with clear water for later use;
(2) hole pricking and pickling: cleaning lean meat, pricking and cutting, adding into a rolling machine, adding a compound pickling agent, rolling and pickling until the material liquid is uniformly absorbed, and standing in a refrigerator at 4-8 deg.C for 10-18 h;
(3) blending: putting the pickled raw meat in a vacuum mixer, adding spice liquid, pigskin compound glue, seasonings and the like, and uniformly mixing;
(4) vacuum filling: filling the mixed meat material obtained in the step (3) into a pork skin casing with the folding diameter of 70mm-120mm by using a vacuum sausage filler, and fastening a port by using a buckle;
(5) ultrasonic vacuum cooking: putting the filled crystal hoof-binding blank into an ultrasonic vacuum cooking pot which is developed and manufactured by self for cooking;
(6) cooling and refrigerating: cooling the boiled crystal bound hoof in running water to normal temperature, placing in a 0-6 deg.C refrigerator, standing for 7-15 h, then externally packaging, and placing at about 4 deg.C for refrigeration for sale;
in a preferred embodiment of the present invention, in the step (2), the pricking treatment is performed by using a stainless steel pricking machine, and the pricking density is as follows: 1-2/cm 2, cut size about: 15-30 mm.
In a preferred embodiment of the present invention, in the step (2), the added compound pickling agent is based on spice liquid, and the auxiliary materials (based on the weight of meat) added thereto are: 2.0 to 2.5 percent of low sodium salt, 0.1g/kg of sodium nitrite, 0.5g/kg of sodium erythorbate, 0.16g/kg of tea polyphenol and 0.90 percent of cooking wine, and the addition amount of spice liquid is 12 to 16 percent of the weight of meat.
In the step (3), 1% of white sauce, 0.5% of cooking wine, 0.15% of dry red pepper and 3% of fresh ginger are used as basic formulas, and 130-150 g of star anise, 40-60 g of cassia bark, 50-60 g of fennel, 30-40 g of pepper and 3-5g of clove are added; cleaning the spice, draining, placing in a microwave oven, treating with strong fire for 10min, adding 10kg of water, decocting, boiling with strong fire, decocting with slow fire for about 3 hr, and filtering to obtain spice solution.
In a preferred embodiment of the present invention, in the step (3), the pigskin compound glue is composed of pigskin glue (self-made) and gellan gum;
the preparation method of the pigskin glue comprises the following steps: crushing the washed and degreased broken pigskin, and mixing the following raw materials in parts by weight: adding pure water or cool boiled water in an amount of 1:1.5, decocting at 90-95 deg.C for 50-70min, filtering to obtain glue solution, adding 0.2-0.3% TG enzyme at 45-55 deg.C for treating for 20-40 min, heating to 100 deg.C to inactivate enzyme, and cooling;
wherein, the addition amount of the gellan gum is 0.4 to 0.7 percent.
In a preferred embodiment of the present invention, in the step (3), the seasoning is composed of 1% of cooking wine, 1.0% of white soy sauce, 1% of crystalline fructose, 0.5% of chicken essence, and 0.4% of natural meat flavor powder.
In a preferred embodiment of the present invention, in the step (4), the method for preparing a pork skin sausage casing comprises: before vacuum filling, the degreased and deodorized pigskin is cut according to the size requirement of a food-grade temperature-resistant plastic casing to be sleeved, then the pigskin is put into the casing to be matched with the casing as much as possible, one end of the casing is fastened, the mixed meat material is filled into the pork skin through a vacuum sausage filler, and the other end of the casing is fastened by punching.
As a preferred embodiment of the invention, in the step (5), ultrasonic vacuum cooking is carried out, the filled trotter blank is placed into a self-made ultrasonic vacuum cooking pot, and the step-by-step program is set as follows: boiling in 3 steps, namely, ultrasonic low-temperature boiling in the first step: ultrasonic frequency of 40KHz, apparent power of 500W-800W, and temperature of 70 deg.C for 15min-20 min; second, vacuum low-temperature cooking is carried out, wherein the cooking is carried out for 90min to 120min at the temperature of 85 ℃ to 90 ℃, and the vacuum degree is set to be the vacuum degree at the corresponding temperature; thirdly, ultrasonic sterilization: the apparent power is 2400W-2700W, the temperature is 75 ℃ to 80 ℃, and the ultrasonic treatment is carried out for 15min to 20 min.
Compared with the prior art, the invention has the following beneficial effects:
(1) the invention actively responds to the national scientific and technological innovation development requirement: in the aspect of food processing and manufacturing, the core technologies such as green processing, low-carbon manufacturing, quality control and the like need to be overcome, and the spirit of the technology is applied to guide green convenient modification of traditional products.
(2) In the process, the meat is rolled and kneaded for pickling after the holes are pricked, the meat structure is good, the pickling speed is high, the damage of high-pressure saline water in saline water injection pickling on the meat structure is avoided, the meat structure is complete, the muscle sense of a section is strong, and the problems that the common static pickling efficiency is not high and the like are solved.
(3) The low-temperature processing technology integrating marinating, curing and sterilizing is adopted, so that the marinating processing links are reduced, the technology is simple, and the energy consumption is reduced; the low-temperature sterilization not only ensures the quality, but also avoids the overcooking of the cooked flavor and the meat quality caused by high-temperature thermal reaction, is green and safe, and is suitable for industrial production.
(4) The whole production line adopts strict process control to ensure the product safety and a certain shelf life. The raw materials are disinfected by ozone and the like, the auxiliary materials such as spices are independently sterilized, low-temperature control is strictly implemented in each link so as to greatly reduce the initial bacterial load after filling, and the temperature is cooperated with ultrasonic low-temperature curing and sterilization treatment, so that the sterilization effect is good, and the safety and shelf life of the crystal salted trotter are greatly improved. In addition, as the marinating, curing and sterilizing are carried out synchronously after the packaging, the package, refrigeration (freezing) and shaping of the marinated trotter are not needed in the subsequent process like the traditional process, and then the trotter is cut and packaged, so that the risk of secondary pollution is avoided, and the shelf life of the product is further ensured.
(5) The spiced flavor is palatable, and the salted pig trotter is more uniform and palatable in flavor. The raw material meat is pricked, then spice, curing material and the like are added to be kneaded and cured, the material is added and uniformly mixed in the blending link, and the marinating, curing and sterilizing integrated process is carried out after packaging, so that the spice, the fragrant substance and the like are prevented from volatilizing and escaping, the marinating flavor is strong, and the flavor of the trotter is more uniform and palatable. Meanwhile, the meat is cooked at low temperature (less than or equal to 90 ℃), the meat is soft and tender without being mashed, and the nutrition is better preserved.
(6) Due to the ultrasonic wave synergistic treatment, the problem of low efficiency of vacuum low-temperature curing treatment is solved, and the production efficiency is greatly improved. Through calculation, compared with the conventional process, the novel process is shortened by about 5.0 hours, and the energy consumption is reduced by more than 50%.
(7) The traditional product is prepared by processing pig trotters with brown sauce, edible salt and the like, and contains fat meat; the product of the invention is prepared by adopting lean pork and pork skin as raw materials and adopting auxiliary materials such as low sodium salt and the like, and has the advantages of high protein, high collagen, crisp and tender lean pork, Q-elasticity collagen and rich nutrition.
Drawings
FIG. 1 is a flow chart of the process of the present invention.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
The described embodiments are merely representative of some, but not all, embodiments of the invention. Improvements and modifications within the scope of this invention may occur to those skilled in the art without departing from the scope of this invention.
Example 1
A novel crystal hoof-binding green low-temperature processing technology comprises the following steps:
(1) treating raw meat: unfreezing raw meat by adopting a low-temperature high-humidity method, cleaning with clear water, then placing in an ozone (ozone concentration is 8.5mg/L-9.5mg/L) pool for treatment for 10min, and draining with clear water for later use;
(2) hole pricking and pickling: cleaning and perforating raw material lean meat and cutting, wherein perforation density is as follows: 1-2/cm 2, cut size about: 15mm by 30 mm; pouring the mixture into a rolling and kneading machine after treatment, adding a composite curing agent, rolling and kneading for curing, and statically curing for 18 hours in a refrigeration house at the temperature of 4 ℃ after the mixture is uniformly absorbed by feed liquid;
wherein, the compound pickling agent is based on spice liquid, and auxiliary materials (calculated by weight of meat) are added into the compound pickling agent: 2.0 percent of low sodium salt, 0.1g/kg of sodium nitrite, 0.5g/kg of sodium erythorbate, 0.16g/kg of tea polyphenol and 0.90 percent of cooking wine. The adding amount of the spice liquid is 12 percent of the weight of the meat;
(3) blending: and (3) placing the pickled raw meat in a vacuum mixer, adding spice liquid, pigskin compound glue, seasonings and the like, and uniformly mixing.
The spice liquid comprises the following components: is prepared from 1% of white sauce, 0.5% of cooking wine, 0.15% of dry red pepper and 3% of fresh ginger, and is added with 130 g of star anise, 60 g of cassia bark, 60 g of common fennel fruit, 30 g of pepper and 3g of clove.
Preparing a spice liquid: cleaning the spices, draining, placing in a microwave oven for 10min with strong fire, adding 10kg of water, decocting, boiling with strong fire, decocting with slow fire for about 3h, and filtering to obtain the spice liquid.
Pigskin compound glue: is prepared from pigskin glue (self-made) and gellan gum. Wherein, the preparation method of the pigskin glue comprises the following steps: pulverizing cleaned and defatted pigskin, adding pure water or cold boiled water according to the ratio of water to pigskin of 1:1.5, decocting at 90 deg.C for about 70min, filtering to obtain gelatin solution, adding 0.2% TG enzyme at 55 deg.C for about 40min, heating to 100 deg.C to inactivate enzyme, and cooling. The gellan gum content was 0.7%.
The flavoring comprises cooking wine 1%, white soy sauce 1.0%, crystalline fructose 1%, chicken essence 0.5%, and natural meat powder 0.4%.
Vacuum filling: and (4) filling the mixed meat material prepared in the step (3) into a pork skin casing with the diameter of 80mm by using a vacuum sausage filler, and fastening a port by using a buckle.
The preparation method of the pork skin sausage casing comprises the following steps: before vacuum filling, the degreased and deodorized pigskin is cut according to the size requirement of a food-grade temperature-resistant plastic casing to be sleeved, then the pigskin is put into the casing to be matched with the casing as much as possible, one end of the casing is fastened, the mixed meat material is filled into the pork skin through a vacuum sausage filler, and the other end of the casing is fastened by punching.
Ultrasonic vacuum cooking: and (4) putting the filled crystal hoof-rolling blank into an ultrasonic vacuum cooking pot which is developed and manufactured by self to cook.
Ultrasonic vacuum cooking, namely putting the filled trotter blank into a self-made ultrasonic vacuum cooking pot, and setting the procedures step by step as follows: boiling in 3 steps, namely, ultrasonic low-temperature boiling in the first step: ultrasonic frequency of 40KHz, apparent power of 500W, temperature of 70 ℃ and ultrasonic time of 20 min; second, vacuum low-temperature cooking is carried out, wherein the cooking is carried out for 120min at the temperature of 85 ℃, and the vacuum degree is set to be the vacuum degree at the corresponding temperature; thirdly, ultrasonic sterilization: the apparent power is 2700W, the temperature is 80 ℃, and the ultrasonic treatment is carried out for 20 min.
Cooling and refrigerating: cooling the boiled crystal bound hoof in running water to normal temperature, placing in a freezer at 6 deg.C for 15h, then externally packaging, and placing in a freezer at about 4 deg.C for refrigeration for sale.
Example 2
A novel crystal hoof-binding green low-temperature processing technology comprises the following steps:
(1) treating raw meat: unfreezing raw meat by adopting a low-temperature high-humidity method, cleaning with clear water, then placing in an ozone (ozone concentration is 8.5mg/L-9.5mg/L) pool for treatment for 10min, and draining with clear water for later use;
(2) hole pricking and pickling: cleaning and perforating raw material lean meat and cutting, wherein perforation density is as follows: 1-2/cm 2, cut size about: 20mm by 25 mm; pouring the mixture into a rolling and kneading machine after treatment, adding a composite curing agent, rolling and kneading for curing, and statically curing for 10 hours in a refrigeration house at the temperature of 8 ℃ after the mixture is uniformly absorbed by feed liquid;
wherein, the compound pickling agent is based on spice liquid, and auxiliary materials (calculated by weight of meat) are added into the compound pickling agent: 2.5 percent of low sodium salt, 0.1g/kg of sodium nitrite, 0.5g/kg of sodium erythorbate, 0.16g/kg of tea polyphenol and 0.90 percent of cooking wine. The adding amount of the spice liquid is 16 percent of the weight of the meat;
(3) blending: and (3) placing the pickled raw meat in a vacuum mixer, adding spice liquid, pigskin compound glue, seasonings and the like, and uniformly mixing.
The spice liquid comprises the following components: is prepared from 1% of white sauce, 0.5% of cooking wine, 0.15% of dry red pepper and 3% of fresh ginger, and 140 g of star anise, 50g of cassia bark, 55 g of common fennel fruit, 40 g of pepper and 3g of clove which are added.
Preparing a spice liquid: cleaning the spices, draining, placing in a microwave oven for 10min with strong fire, adding 10kg of water, decocting, boiling with strong fire, decocting with slow fire for about 3h, and filtering to obtain the spice liquid.
Pigskin compound glue: is prepared from pigskin glue (self-made) and gellan gum. The preparation method of the pigskin glue comprises the following steps: pulverizing cleaned and defatted pigskin, adding pure water or cold boiled water according to the ratio of water to pigskin of 1:1.5, decocting at 95 deg.C for about 50min, filtering to obtain gelatin solution, adding 0.3% TG enzyme at 45 deg.C for about 20min, heating to 100 deg.C to inactivate enzyme, and cooling. The gellan gum content was 0.6%.
The flavoring comprises cooking wine 1%, white soy sauce 1.0%, crystalline fructose 1%, chicken essence 0.5%, and natural meat powder 0.4%.
Vacuum filling: and (4) filling the mixed meat material prepared in the step (3) into a pork skin casing with the folding diameter of 90mm by using a vacuum sausage filler, and fastening a port by using a buckle.
The preparation method of the pork skin casing comprises the steps of cutting the degreased and deodorized pigskin according to the size requirement of the food-grade temperature-resistant plastic casing to be sleeved before vacuum filling, then placing the pigskin into the casing to be matched with the casing as much as possible, fastening one end of the casing, filling the mixed meat material into the pork skin through a vacuum sausage filler, and then fastening the other end of the casing.
Ultrasonic vacuum cooking: and (4) putting the filled crystal hoof-rolling blank into an ultrasonic vacuum cooking pot which is developed and manufactured by self to cook.
Ultrasonic vacuum cooking: the filled trotter blank is put into a self-made ultrasonic vacuum cooking pot, and the procedures are set as follows: boiling in 3 steps, namely, ultrasonic low-temperature boiling in the first step: ultrasonic frequency of 40KHz, apparent power of 500W, temperature of 70 ℃ and ultrasonic time of 20 min; second, vacuum low-temperature cooking is carried out, wherein the cooking is carried out for 90min at the temperature of 90 ℃, and the vacuum degree is set to be the vacuum degree at the corresponding temperature; thirdly, ultrasonic sterilization: the apparent power is 2700W, the temperature is 80 ℃, and the ultrasonic treatment is carried out for 15 min.
Cooling and refrigerating: cooling the boiled crystal bound hoof in running water to normal temperature, placing in a 0 deg.C refrigerator for 7h, then externally packaging, and placing in a 4 deg.C refrigerator for sale.
Example 3
A novel crystal hoof-binding green low-temperature processing technology comprises the following steps:
(1) treating raw meat: unfreezing raw meat by adopting a low-temperature high-humidity method, cleaning with clear water, then placing in an ozone (ozone concentration is 8.5mg/L-9.5mg/L) pool for treatment for 10min, and draining with clear water for later use;
(2) hole pricking and pickling: cleaning and perforating raw material lean meat and cutting, wherein perforation density is as follows: 1-2/cm 2, cut size about: 30mm by 20 mm; pouring the mixture into a rolling and kneading machine after treatment, adding a composite curing agent, rolling and kneading for curing, and statically curing for 16 hours in a 6 ℃ refrigeration house after the material liquid is uniformly absorbed;
wherein, the compound pickling agent is based on spice liquid, and auxiliary materials (calculated by weight of meat) are added into the compound pickling agent: 2.0 to 2.5 percent of low sodium salt, 0.1g/kg of sodium nitrite, 0.5g/kg of sodium erythorbate, 0.16g/kg of tea polyphenol and 0.90 percent of cooking wine. The adding amount of the spice liquid is 12-16% of the weight of the meat;
(3) blending: and (3) placing the pickled raw meat in a vacuum mixer, adding spice liquid, pigskin compound glue, seasonings and the like, and uniformly mixing.
The spice liquid comprises the following components: the seasoning is prepared by taking 1% of white sauce, 0.5% of cooking wine, 0.15% of dry red pepper and 3% of fresh ginger as basic formulas and adding 150 g of star anise, 40 g of cassia bark, 50g of common fennel, 35 g of pepper and 3g of clove.
Preparing a spice liquid: cleaning the spices, draining, placing in a microwave oven for 10min with strong fire, adding 10kg of water, decocting, boiling with strong fire, decocting with slow fire for about 3h, and filtering to obtain the spice liquid.
Pigskin compound glue: is prepared from pigskin glue (self-made) and gellan gum. The preparation method of the pigskin glue comprises the following steps: crushing the washed and degreased broken pigskin, adding pure water or cold boiled water according to the amount of the pigskin and water being 1:1.5, decocting at 90-95 ℃ for 50-70min, filtering to obtain a glue solution, adding 0.25% TG enzyme at 50 ℃ for treating for about 30min, heating to 100 ℃ for inactivating enzyme, and cooling to obtain the finished product. The gellan gum content was 0.7%.
The flavoring comprises cooking wine 1%, white soy sauce 1.0%, crystalline fructose 1%, chicken essence 0.5%, and natural meat powder 0.4%.
Vacuum filling: and (4) filling the mixed meat material prepared in the step (3) into a pork skin casing with the folding diameter of 70 by using a vacuum sausage filler, and fastening a port by using a buckle.
The preparation method of the pork skin casing comprises the steps of cutting the degreased and deodorized pigskin according to the size requirement of the food-grade temperature-resistant plastic casing to be sleeved before vacuum filling, then placing the pigskin into the casing to be matched with the casing as much as possible, fastening one end of the casing, filling the mixed meat material into the pork skin through a vacuum sausage filler, and then fastening the other end of the casing.
Ultrasonic vacuum cooking: and (4) putting the filled crystal hoof-rolling blank into an ultrasonic vacuum cooking pot which is developed and manufactured by self to cook.
Ultrasonic vacuum cooking, namely putting the filled trotter blank into a self-made ultrasonic vacuum cooking pot, and setting the procedures step by step as follows: boiling in 3 steps, namely, ultrasonic low-temperature boiling in the first step: ultrasonic frequency of 40KHz, apparent power of 500W, temperature of 70 ℃ and ultrasonic time of 15 min; second, vacuum low-temperature cooking is carried out, wherein the cooking is carried out for 90min at the temperature of 90 ℃, and the vacuum degree is set to be the vacuum degree at the corresponding temperature; thirdly, ultrasonic sterilization: the apparent power is 2400W, the temperature is 75 ℃, and the ultrasonic treatment is carried out for 15 min.
Cooling and refrigerating: cooling the boiled crystal bound hoof in running water to normal temperature, placing in a refrigerator at 6 deg.C for 12h, then externally packaging, and placing in a refrigerator at about 4 deg.C for sale.
Example 4
A novel crystal hoof-binding green low-temperature processing technology comprises the following steps:
(1) treating raw meat: unfreezing raw meat by adopting a low-temperature high-humidity method, cleaning with clear water, then placing in an ozone (ozone concentration is 8.5mg/L-9.5mg/L) pool for treatment for 10min, and draining with clear water for later use;
(2) hole pricking and pickling: cleaning and perforating raw material lean meat and cutting, wherein perforation density is as follows: 1-2/cm 2, cut size about: 30mm by 30 mm; pouring the mixture into a rolling and kneading machine after treatment, adding a composite curing agent, rolling and kneading for curing, and statically curing for 18 hours in a 6 ℃ refrigeration house after the mixture is uniformly absorbed by feed liquid;
wherein, the compound pickling agent is based on spice liquid, and auxiliary materials (calculated by weight of meat) are added into the compound pickling agent: 2.5 percent of low sodium salt, 0.1g/kg of sodium nitrite, 0.5g/kg of sodium erythorbate, 0.16g/kg of tea polyphenol and 0.90 percent of cooking wine. The adding amount of the spice liquid is 16 percent of the weight of the meat;
blending: and (3) placing the pickled raw meat in a vacuum mixer, adding spice liquid, pigskin compound glue, seasonings and the like, and uniformly mixing.
The formula of the spice comprises the following components: 140 g of star anise, 50g of cassia bark, 80 g of fennel, 80 g of dried orange peel, 80 g of liquorice, 40 g of tsaoko amomum fruit, 45 g of pepper, 14 g of dried red pepper, 1.4g of clove and 350g of fresh ginger.
The spice liquid comprises the following components: the seasoning is prepared by taking 1% of white sauce, 0.5% of cooking wine, 0.15% of dry red pepper and 3% of fresh ginger as basic formulas and adding 150 g of star anise, 60 g of cassia bark, 50g of common fennel, 35 g of pepper and 4g of clove.
Pigskin compound glue: is prepared from pigskin glue (self-made) and gellan gum. The preparation method of the pigskin glue comprises the following steps: pulverizing cleaned and defatted pigskin, adding pure water or cold boiled water according to the ratio of water to pigskin of 1:1.5, decocting at 95 deg.C for about 50min, filtering to obtain gelatin solution, adding 0.25% TG enzyme at 45 deg.C for about 30min, heating to 100 deg.C to inactivate enzyme, and cooling. The gellan gum content was 0.7%.
The flavoring comprises cooking wine 1%, white soy sauce 1.0%, crystalline fructose 1%, chicken essence 0.5%, and natural meat powder 0.4%.
Vacuum filling: and (4) filling the mixed meat material prepared in the step (3) into a pork skin casing with the folding diameter of 120mm by using a vacuum sausage filler, and fastening a port by using a buckle.
The preparation method of the pork skin casing comprises the steps of cutting the degreased and deodorized pigskin according to the size requirement of the food-grade temperature-resistant plastic casing to be sleeved before vacuum filling, then placing the pigskin into the casing to be matched with the casing as much as possible, fastening one end of the casing, filling the mixed meat material into the pork skin through a vacuum sausage filler, and then fastening the other end of the casing.
Ultrasonic vacuum cooking: and (4) putting the filled crystal hoof-rolling blank into an ultrasonic vacuum cooking pot which is developed and manufactured by self to cook.
Ultrasonic vacuum cooking, namely putting the filled trotter blank into a self-made ultrasonic vacuum cooking pot, and setting the procedures step by step as follows: boiling in 3 steps, namely, ultrasonic low-temperature boiling in the first step: ultrasonic frequency of 40KHz, apparent power of 800W, temperature of 70 ℃ and ultrasonic time of 20 min; second, vacuum low-temperature cooking is carried out, wherein the cooking is carried out for 120min at the temperature of 90 ℃, and the vacuum degree is set to be the vacuum degree at the corresponding temperature; thirdly, ultrasonic sterilization: the apparent power is 2500W, the temperature is 80 ℃, and the ultrasonic treatment is carried out for 20 min.
Cooling and refrigerating: cooling the boiled crystal bound hoof in running water to normal temperature, placing in a 0 deg.C refrigerator for 12h, then externally packaging, and placing in a 4 deg.C refrigerator for sale.
Example 5
A novel crystal hoof-binding green low-temperature processing technology comprises the following steps:
(1) treating raw meat: unfreezing raw meat by adopting a low-temperature high-humidity method, cleaning with clear water, then placing in an ozone (ozone concentration is 8.5mg/L-9.5mg/L) pool for treatment for 10min, and draining with clear water for later use;
(2) hole pricking and pickling: cleaning and perforating raw material lean meat and cutting, wherein perforation density is as follows: 1-2/cm 2, cut size about: 30mm 18 mm. Pouring the mixture into a rolling and kneading machine after treatment, adding a composite curing agent, rolling and kneading for curing, and statically curing for 10 hours in a refrigeration house at the temperature of 8 ℃ after the mixture is uniformly absorbed by feed liquid;
wherein, the compound pickling agent is based on spice liquid, and auxiliary materials (calculated by weight of meat) are added into the compound pickling agent: 2.2 percent of low sodium salt, 0.1g/kg of sodium nitrite, 0.5g/kg of sodium erythorbate, 0.16g/kg of tea polyphenol and 0.90 percent of cooking wine. The adding amount of the spice liquid is 14 percent of the weight of the meat;
(3) blending: and (3) placing the pickled raw meat in a vacuum mixer, adding spice liquid, pigskin compound glue, seasonings and the like, and uniformly mixing.
The spice liquid comprises the following components: the seasoning is prepared by taking 1% of white sauce, 0.5% of cooking wine, 0.15% of dry red pepper and 3% of fresh ginger as basic formulas and adding 135 g of star anise, 50g of cassia bark, 60 g of common fennel, 35 g of pepper and 4g of clove.
Preparing a spice liquid: cleaning the spices, draining, placing in a microwave oven for 10min with strong fire, adding 10kg of water, decocting, boiling with strong fire, decocting with slow fire for about 3h, and filtering to obtain the spice liquid.
Pigskin compound glue: is prepared from pigskin glue (self-made) and gellan gum. The preparation method of the pigskin glue comprises the following steps: pulverizing cleaned and defatted pigskin, adding pure water or cold boiled water according to the ratio of water to pigskin of 1:1.5, decocting at 90 deg.C for about 60min, filtering to obtain gelatin solution, adding 0.25% TG enzyme at 50 deg.C for about 25min, heating to 100 deg.C to inactivate enzyme, and cooling. The gellan gum content was 0.6%.
The flavoring comprises cooking wine 1%, white soy sauce 1.0%, crystalline fructose 1%, chicken essence 0.5%, and natural meat powder 0.4%.
Vacuum filling: and (4) filling the mixed meat material prepared in the step (3) into a pork skin casing with the folding diameter of 100mm by using a vacuum sausage filler, and fastening the end opening by using a buckle.
The preparation method of the pork skin casing comprises the steps of cutting the degreased and deodorized pigskin according to the size requirement of the food-grade temperature-resistant plastic casing to be sleeved before vacuum filling, then placing the pigskin into the casing to be matched with the casing as much as possible, fastening one end of the casing, filling the mixed meat material into the pork skin through a vacuum sausage filler, and then fastening the other end of the casing.
Ultrasonic vacuum cooking: and (4) putting the filled crystal hoof-rolling blank into an ultrasonic vacuum cooking pot which is developed and manufactured by self to cook.
Ultrasonic vacuum cooking, namely putting the filled trotter blank into a self-made ultrasonic vacuum cooking pot, and setting the procedures step by step as follows: boiling in 3 steps, namely, ultrasonic low-temperature boiling in the first step: ultrasonic frequency of 40KHz, apparent power of 700W, temperature of 70 ℃ and ultrasonic time of 20 min; second, vacuum low-temperature cooking is carried out, wherein the cooking is carried out for 100min at the temperature of 88 ℃, and the vacuum degree is set to be the vacuum degree at the corresponding temperature; thirdly, ultrasonic sterilization: the apparent power is 2600W, the temperature is 78 ℃, and the ultrasonic treatment is 18 min.
Cooling and refrigerating: cooling the boiled crystal bound hoof in running water to normal temperature, placing in a refrigerator at 4 deg.C for 10h, then externally packaging, and placing in a refrigerator at about 4 deg.C for sale.
In addition, some of the innovative experimental data are as follows:
1. spice formula
The formula experiment of adding spices by taking 1% white sauce, 0.5% cooking wine, 0.15% dry red pepper and 3% fresh ginger as basic formulas is as follows:
table 1 spice recipe selection uniformity experimental protocol and results
2. Selection of composite glue
TABLE 2 Effect of enzyme dosage on pigskin glue
Due to the ultrasonic wave synergistic treatment, the problem of low efficiency of vacuum low-temperature curing treatment is solved, and the production efficiency is greatly improved. For a specific comparison, see Table 3
Table 3: compared with the time and energy consumption of the novel process and the common process of a factory
Therefore, compared with the conventional process, the novel process is shortened by 5.0 hours, and the energy consumption is reduced by more than 50%.
TABLE 4 texture and sensory comparison of different processes
4. Evaluation and detection methods:
4.1 sensory evaluation criteria
TABLE 5 sensory evaluation score sheet
4.2 determination of texture
The bittern is frozen into cylindrical shape with diameter of 20mm and height of 17 mm and 5mm, and is measured by physical property analyzer, using P36R probe. Measurement mode: TPA, pre-test speed: 1.0 mm/s; speed in measurement: 5.0mm/s lateral rear velocity: 5.0mm/s, two intervals: 5.0s trigger force: 5g of the total weight of the mixture; compression ratio: 50 percent.
4.3 determination of the melting Point of the gel
Taking 50g of a sample, putting the sample into a 100mL beaker, balancing for 10min at room temperature, sealing the beaker by using a preservative film, heating the beaker in a constant-temperature water bath kettle, setting the initial temperature to be 25 ℃, setting the temperature rising speed to be 1 ℃/min, recording the temperature at which the sample melts, and keeping the temperature in a solid-liquid state for 1min, wherein the temperature at the moment is taken as the melting point of the sample.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A novel green low-temperature processing technology for crystal hoof binding is characterized in that: the method comprises the following steps:
(1) treating raw meat: unfreezing raw meat by adopting a low-temperature high-humidity method, cleaning with clear water, then placing in an ozone (ozone concentration is 8.5mg/L-9.5mg/L) pool for treatment for 10min, and draining with clear water for later use;
(2) hole pricking and pickling: cleaning lean meat, pricking and cutting, adding into a rolling machine, adding a compound pickling agent, rolling and pickling until the material liquid is uniformly absorbed, and standing in a refrigerator at 4-8 deg.C for 10-18 h;
(3) blending: putting the pickled raw meat in a vacuum mixer, adding spice liquid, pigskin compound glue, seasonings and the like, and uniformly mixing;
(4) vacuum filling: filling the mixed meat material obtained in the step (3) into a pork skin casing with the folding diameter of 70mm-120mm by using a vacuum sausage filler, and fastening a port by using a buckle;
(5) ultrasonic vacuum cooking: putting the filled crystal hoof-binding blank into an ultrasonic vacuum cooking pot which is developed and manufactured by self for cooking;
(6) cooling and refrigerating: cooling the boiled crystal bound hoof in running water to normal temperature, placing in a 0-6 deg.C refrigerator, standing for 7-15 h, packaging, and placing at about 4 deg.C for refrigeration for sale.
2. The novel green low-temperature processing technology for the crystal rolled hoof, according to claim 1, is characterized in that: in the step (2), the pricking treatment is carried out by adopting a stainless steel pricking machine, and the pricking density is as follows: 1-2 pieces/cm2The size of the cut pieces is about: (15-30mm) × (15-30 mm).
3. The novel green low-temperature processing technology for the crystal rolled hoof, according to claim 1, is characterized in that: the compound pickling agent added in the step (2) is based on spice liquid, and auxiliary materials are added into the spice liquid as follows: 2.0 to 2.5 percent of low sodium salt, 0.1g/kg of sodium nitrite, 0.5g/kg of sodium erythorbate, 0.16g/kg of tea polyphenol and 0.90 percent of cooking wine, and the addition amount of spice liquid is 12 to 16 percent of the weight of meat.
4. The novel green low-temperature processing technology for the crystal rolled hoof, according to claim 1, is characterized in that: the spice liquid in the step (3) is prepared by taking 1% of white sauce, 0.5% of cooking wine, 0.15% of dry red pepper and 3% of fresh ginger as basic formulas and adding 150 g of star anise 130-; cleaning the spice, draining, placing in a microwave oven, treating with strong fire for 10min, adding 10kg of water, decocting, boiling with strong fire, decocting with slow fire for about 3 hr, and filtering to obtain spice solution.
5. The novel green low-temperature processing technology for the crystal rolled hoof, according to claim 1, is characterized in that: the pigskin composite glue in the step (3) is composed of pigskin glue and gellan gum;
the preparation method of the pigskin glue comprises the following steps: crushing the washed and degreased broken pigskin, and mixing the following raw materials in parts by weight: adding pure water or cool boiled water in an amount of 1:1.5, decocting at 90-95 deg.C for 50-70min, filtering to obtain glue solution, adding 0.2-0.3% TG enzyme at 45-55 deg.C for treating for 20-40 min, heating to 100 deg.C to inactivate enzyme, and cooling;
wherein, the addition amount of the gellan gum is 0.4 to 0.7 percent.
6. The novel green low-temperature processing technology for the crystal rolled hoof, according to claim 1, is characterized in that: the seasoning in the step (3) is composed of 1% of cooking wine, 1.0% of white soy sauce, 1% of crystalline fructose, 0.5% of chicken essence and 0.4% of natural meat flavor powder.
7. The novel green low-temperature processing technology for the crystal rolled hoof, according to claim 1, is characterized in that: the method for preparing the pork skin sausage casing in the step (4) comprises the following steps: before vacuum filling, the degreased and deodorized pigskin is cut according to the size requirement of a food-grade temperature-resistant plastic casing to be sleeved, then the pigskin is put into the casing to be matched with the casing as much as possible, one end of the casing is fastened, the mixed meat material is filled into the pork skin through a vacuum sausage filler, and the other end of the casing is fastened by punching.
8. The novel green low-temperature processing technology for the crystal rolled hoof, according to claim 1, is characterized in that: and (5) ultrasonic vacuum cooking, namely putting the filled trotter blank into a self-made ultrasonic vacuum cooking pot, and setting the procedures step by step as follows: boiling in 3 steps, namely, ultrasonic low-temperature boiling in the first step: ultrasonic frequency of 40KHz, apparent power of 500W-800W, and temperature of 70 deg.C for 15min-20 min; second, vacuum low-temperature cooking is carried out, wherein the cooking is carried out for 90min to 120min at the temperature of 85 ℃ to 90 ℃, and the vacuum degree is set to be the vacuum degree at the corresponding temperature; thirdly, ultrasonic sterilization: the apparent power is 2400W-2700W, the temperature is 75 ℃ to 80 ℃, and the ultrasonic treatment is carried out for 15min to 20 min.
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