CN113966854A - Processing method of vacuum low-temperature marinated meat and vacuum low-temperature marinating device - Google Patents
Processing method of vacuum low-temperature marinated meat and vacuum low-temperature marinating device Download PDFInfo
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- CN113966854A CN113966854A CN202111138601.5A CN202111138601A CN113966854A CN 113966854 A CN113966854 A CN 113966854A CN 202111138601 A CN202111138601 A CN 202111138601A CN 113966854 A CN113966854 A CN 113966854A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/70—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a processing method of vacuum low-temperature marinating meat and a vacuum low-temperature marinating device, and relates to the technical field of meat product marinating processing. The processing method of the vacuum low-temperature marinating meat mainly comprises the steps of pickling, marinating, preparing spice extracting solution, blanching, vacuum low-temperature marinating, pressing and the like, and the vacuum low-temperature marinating device adopted in the marinating process mainly comprises a water bath layer, a placing plate, a transverse plate and a pressing roller to realize the operation of stable pressing after accurate temperature control. The invention overcomes the defects of the prior art, the meat product and the marinade are mixed and then placed in the vacuum bag for low-temperature pressing marinating, so that the marinating taste is improved, the marinating loss of the meat product is reduced, the product control in the marinating process is ensured, and the vacuum low-temperature marinating device is adopted for processing, so that the convenience of marinating is improved.
Description
Technical Field
The invention relates to the technical field of meat product marinating processing, in particular to a processing method of vacuum low-temperature marinated meat and a vacuum low-temperature marinating device.
Background
The marinated meat is also called as marinated dish, the raw materials after primary processing and blanching treatment are put into prepared marinade to be boiled into dish, most of the traditional marinated meat is directly put into the marinade to be boiled into flavor, the meat is quickly boiled with big fire and is slowly stewed with small fire, the energy consumption of the method in the factory processing process is more, and a large amount of heat and steam can be generated in the boiling process, so that certain potential safety hazard is brought to actual production.
With the development of science and technology, in order to improve the safety and energy conservation of the large-scale production of marinated meat in factories, the technology of marinating meat by adopting vacuum low temperature is more and more mature, most of the existing vacuum low temperature marinating modes are that marinated mixed meat is placed in a pot for certain vacuumizing treatment, then the marinated juice and the meat in the pot are heated and stirred, the purposes of saving energy and reducing danger are achieved by utilizing the principle that the boiling point of liquid is lower under the vacuum environment, but the mode of directly adopting the meat mixed marinating juice and then vacuumizing and stirring marinating is usually required to marinate for achieving the mouthfeel of the marinated meat which is convenient to chew, long-time marinating is required in order to mix the raw materials uniformly in the marinating process, the loss of the meat products is large due to the long-time marinating and stirring modes, a large amount of marinating juice and the meat products are generally mixed according to the proportion in the marinating process, and the difference of the absorption degree of the different meat products to the marinating juice is easily caused, is not beneficial to the quality control of factory processing and brings certain trouble to the actual production and processing.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a vacuum low-temperature marinating meat processing method and a vacuum low-temperature marinating device.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method of vacuum low-temperature marinated meat comprises the following steps:
(1) pickling: adding salt into fresh meat to be marinated at normal temperature to marinate the meat to obtain marinated meat for later use;
(2) preparing a marinated soup: mixing the basic formula raw materials for marinating to prepare marinating soup, and filtering the marinating soup to obtain marinating liquid for later use;
(3) preparing a spice extracting solution: drying the spice by blowing air, and then crushing to obtain spice powder, adding edible alcohol for ultrasonic extraction to obtain spice extracting solution for later use;
(4) blanching: heating and blanching the pickled meat in cold water to obtain blanched meat for later use;
(5) vacuum low-temperature marinating: putting the blanched meat into a vacuum bag, adding the marinating liquid and the spice extracting solution into the vacuum bag, vacuumizing, and marinating in a vacuum low-temperature marinating device at a constant temperature;
(6) pressing: and pressing the vacuum-isolated bag of the meat in the low-temperature marinating process, adjusting the pressing pressure according to the variety of the marinated meat, continuously marinating and pressing until the marinated meat is completely tasty, and taking out the marinated meat to obtain the marinated meat.
Preferably, the spices in the step (3) are hot peppers, star anises and wild peppers, the temperature of forced air drying is 65 ℃, the drying time is 8 hours, the spices are crushed and then sieved by a 60-mesh sieve, 60% of edible alcohol is added according to the material-liquid ratio of 1:12, the mixture is subjected to ultrasonic extraction at 60 ℃ for 2 hours, then the mixture is taken out and stands for 10 minutes for layering, the pressure is reduced, the filtering is carried out, and the rotary evaporation is carried out at 50 ℃ to obtain the spice extracting solution.
A vacuum low-temperature marinating device comprises a temperature control box, a box door hinged with the front end of the temperature control box and a plurality of heating mechanisms arranged in parallel in the temperature control box, wherein a water bath layer is arranged at the bottom and the periphery of the temperature control box, a first heating plate and a first temperature sensor are arranged at the bottom of the water bath layer, a first motor is arranged in the center of the top of the temperature control box, an output shaft of the first motor is connected with a first rotating screw rod in the temperature control box, the lower end of the first rotating screw rod is rotatably connected with the bottom of the temperature control box, each heating mechanism comprises a placing plate and a transverse plate arranged above the placing plate, a through hole is arranged in the center of the placing plate, the first rotating screw rod penetrates through the through hole and is slidably connected with the through hole, two sides of the placing plate are fixed with the side wall of the temperature control box, a central block is arranged in the center of the transverse plate, the first rotating screw rod penetrates through the central block and is in threaded connection with the central block, two ends of the transverse plate are slidably connected with the inner wall of the temperature control box, the diaphragm lower extreme left and right sides symmetry is provided with the curb plate, and bilateral symmetry is rotated around between the curb plate of both sides and is connected with the second and rotates the screw rod, second rotates screw rod one end and passes the curb plate and be connected with second motor output shaft, second rotates the screw rod both ends symmetry and is provided with pressing mechanism, place the inboard portion and be hollow structure, just place the board both ends and be linked together through with the intercommunication mouth and water bath layer.
Preferably, the pressing mechanism comprises a slider and a U-shaped plate connected with the lower end of the slider, the second rotating screw penetrates through the slider and is in threaded connection with the slider, the upper end of the slider is in sliding connection with the bottom of the transverse plate, and a pressing roller is rotatably connected inside the U-shaped plate.
Preferably, the bottom of the sliding block is provided with a slot, the top of the U-shaped plate is provided with a T-shaped block, the T-shaped block is inserted into the slot, and the top of the T-shaped block is connected with the upper end of the slot through a plurality of extrusion elastic pieces.
Preferably, the pressing roller is externally wrapped with an elastic layer, and a plurality of extrusion bumps are arranged outside the elastic layer.
Preferably, limiting plates are symmetrically arranged on two sides of the center of the second rotating screw rod.
Preferably, a steam generator is arranged at the top of the temperature control box, the steam generator is communicated with a plurality of steam pipes on a back plate in the temperature control box through communicating pipes, and a plurality of steam ports are formed in the steam pipes.
Preferably, the placing grooves are symmetrically arranged on two sides of the upper end of the placing plate, the bottom of each placing groove is in a nine-grid shape, the lower ends of the nine-grid shapes on the bottom of each placing groove are connected with second temperature sensors, and second heating plates are arranged at the lower ends of the hollow layers in the placing plate.
Preferably, be provided with the controller on the chamber door, and be provided with display screen and a plurality of control button on the controller, control button and first motor, first hot plate, second hot plate electric connection, display screen and first temperature-sensing ware, second temperature-sensing ware signal connection.
Compared with the prior art, the invention provides a processing method of vacuum low-temperature marinating meat and a vacuum low-temperature marinating device, and the processing method has the following beneficial effects:
1. according to the invention, the vacuum bag is used for mixing the marinating liquid and the meat product and then vacuumizing and reheating the mixed liquid and the meat product, so that the mixing proportion of the marinating liquid and the meat product can be effectively controlled, the quality control of the marinated meat obtained in the later period is ensured, the phenomenon of uneven marinating of the meat in the process of mixing the marinating liquid in a large boiler is prevented, the meat can absorb the marinating liquid more quickly through the pressing treatment in the marinating process, the marinating efficiency is improved, the taste of the marinated meat in the later period is improved, and meanwhile, the loss rate of the meat in the marinating process is reduced.
2. In the device, a temperature control box, a water bath layer, a first motor, a first rotating screw, a first heating plate, a first temperature sensor, a placing plate, a transverse plate, a side plate and a sliding block are arranged; the U template, press the compression roller, the standing groove, the through-hole, the center block, the intercommunication mouth, the second hot plate, the second temperature-sensing ware, the second rotates the setting of screw rod, can effectively adopt water bath constant temperature heating with meat products and stew in soy sauce liquid in the vacuum bag, make press the compression roller to press the meat of stew in soy sauce with certain pressure and speed through adjusting first motor and second motor simultaneously and handle, promote stew in soy sauce efficiency and the taste of meat, and through the standing groove, the accurate control of second hot plate and second temperature-sensing ware is to the temperature of meat stew in soy sauce, prevent that the meat stew in soy sauce in process from being heated the inequality.
3. Through the setting of steam generator, communicating pipe, steam port, guarantee the homogeneity of the inside temperature of accuse temperature case, it is even to make things convenient for stew in soy sauce in-process meat to be heated, promotes the efficiency of stew in soy sauce simultaneously.
Drawings
FIG. 1 is a schematic view of the cross-sectional structure of the apparatus of the present invention;
FIG. 2 is a schematic side sectional view of the device of the present invention;
FIG. 3 is a schematic front view of the apparatus of the present invention;
FIG. 4 is a schematic view of the heating mechanism of the apparatus of the present invention;
FIG. 5 is a schematic view of a pressing mechanism of the apparatus of the present invention;
FIG. 6 is a schematic top view of the device placement board of the present invention.
In the figure: 1. a temperature control box; 2. a water bath layer; 3. a heating mechanism; 4. a first motor; 5. a first rotating screw; 6. a first heating plate; 7. a first temperature sensor; 8. a steam generator; 9. a box door; 10. a controller; 11. a display screen; 12. a control button; 13. a communicating pipe; 14. a steam pipe; 15. a steam port; 16. placing the plate; 17. a transverse plate; 18. a side plate; 19. a slider; 20. a U-shaped plate; 21. pressing the roller; 22. a placement groove; 23. a through hole; 24. a center block; 25. a communication port; 26. a second heating plate; 27. a second temperature sensor; 28. a second rotating screw; 29. a limiting plate; 30. a slot; 31. a T-shaped block; 32. extruding the elastic member; 33. an elastic layer; 34. extruding the bump; 35. a second motor; 36. a pressing mechanism.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
Example 1:
referring to fig. 1-6, a vacuum low-temperature marinating device comprises a temperature control box 1, a box door 9 hinged to the front end of the temperature control box 1, and a plurality of heating mechanisms 3 arranged in parallel inside the temperature control box 1, wherein a water bath layer 2 is arranged at the bottom and around the temperature control box 1, a first heating plate 6 and a first temperature sensor 7 are arranged at the bottom of the water bath layer 2, a first motor 4 is arranged at the center of the top of the temperature control box 1, an output shaft of the first motor 4 is connected with a first rotating screw 5 inside the temperature control box 1, the lower end of the first rotating screw 5 is rotatably connected with the bottom of the temperature control box 1, the heating mechanisms 3 comprise a placing plate 16 and a transverse plate 17 arranged above the placing plate 16, a through hole 23 is arranged at the center of the placing plate 16, the first rotating screw 5 penetrates through the through hole 23 and is slidably connected with the through hole 23, and both sides of the placing plate 16 are fixed with the side wall of the temperature control box 1, the central portion of the transverse plate 17 is provided with a central block 24, the first rotating screw 5 penetrates through the central block 24 and is in threaded connection with the central block 24, two ends of the transverse plate 17 are in sliding connection with the inner wall of the temperature control box 1, the left side and the right side of the lower end of the transverse plate 17 are symmetrically provided with side plates 18, the front side and the rear side between the side plates 18 on the two sides are symmetrically and rotatably connected with second rotating screws 28, one end of each second rotating screw 28 penetrates through the side plates 18 and is connected with an output shaft of a second motor 35, the two ends of each second rotating screw 28 are symmetrically provided with pressing mechanisms 36, the interior of the placing plate 16 is of a hollow structure, and two ends of the placing plate 16 are communicated with the water bath layer 2 through communicating ports 25.
In order to facilitate the pressing treatment of the marinated products, preferably, the pressing mechanism 36 includes a slider 19 and a U-shaped plate 20 connected to the lower end of the slider 19, the second rotating screw 28 penetrates through the slider 19 and is in threaded connection with the slider 19, the upper end of the slider 19 is in sliding connection with the bottom of the transverse plate 17, and a pressing roller 21 is rotatably connected to the inside of the U-shaped plate 20.
In order to improve the stability during the pressing process and prevent the vacuum bag from being damaged due to the excessive contact pressure between the pressing roller 21 and the meat, preferably, the bottom of the sliding block 19 is provided with an insertion groove 30, the top of the U-shaped plate 20 is provided with a T-shaped block 31, the T-shaped block 31 is inserted into the insertion groove 30, and the top of the T-shaped block 31 is connected with the upper end of the insertion groove 30 through a plurality of elastic extrusion members 32.
In order to prevent the meat surface from being damaged when being pressed, it is preferable that the pressing roller 21 is externally wrapped with an elastic layer 33, and a plurality of pressing protrusions 34 are arranged outside the elastic layer 33.
In order to prevent the displacement position of the slide block 19 from deviating, it is preferable that the second rotary screw 28 is symmetrically provided with a stop plate 29 at both sides of the center.
In order to improve the constant temperature inside the temperature control box 1, preferably, a steam generator 8 is arranged at the top of the temperature control box 1, the steam generator 8 is communicated with a plurality of steam pipes 14 on a back plate inside the temperature control box 1 through communicating pipes 13, and a plurality of steam ports 15 are formed in the steam pipes 14.
In order to conveniently control the even heating of the marinated products, preferably, the two sides of the upper end of the placing plate 16 are symmetrically provided with placing grooves 22, the bottoms of the placing grooves 22 are in a nine-grid shape, the lower ends of the nine-grid shapes at the bottoms of the placing grooves 22 are connected with second temperature sensors 27, and the lower end of the hollow layer inside the placing plate 16 is provided with a second heating plate 26.
For the convenience of controlling and observing the device, preferably, the door 9 is provided with a controller 10, the controller 10 is provided with a display screen 11 and a plurality of control buttons 12, the control buttons 12 are electrically connected with the first motor 4, the first heating plate 6 and the second heating plate 26, and the display screen 11 is in signal connection with the first temperature sensor 7 and the second temperature sensor 27.
Example 2:
a processing method of vacuum low-temperature marinating duck legs comprises the following steps:
(1) adding salt into fresh duck legs according to the mass ratio of 50: 1, and pickling for 2h to obtain pickled duck legs for later use;
(2) preparing a marinated soup: weighing 5g of star anise, 4g of fennel, 5g of bay leaves, 7g of tsaoko amomum fruits, 3g of liquorice, 1g of angelica dahurica, 0.7g of fructus amomi, 1g of round cardamom seeds, 5g of dried ginger, 25g of salt, 10g of white granulated sugar, 10g of soy sauce dark soy sauce and 20g of soybean oil, adding 2000ml of clear water, boiling, continuously keeping a slightly boiling state for 2 hours, and filtering to obtain marinating liquid for later use;
(3) preparing a spice extracting solution: putting three spice samples of hot pepper, star anise and Chinese prickly ash into a tray, putting the tray into an air drying oven, drying for 8 hours at 65 ℃, taking out and cooling, crushing for 3 minutes by using a high-speed crusher, stopping the machine, continuously crushing for two times, sieving by using a 60-mesh sieve, weighing 50g (material-liquid ratio is 1:12) of the spice samples into a 1000ml beaker, adding 600ml of 60% edible alcohol, sealing a preservative film, opening small holes, performing ultrasonic extraction for 2 hours at 60 ℃, taking out and standing for 10 minutes for layering, performing reduced pressure filtration, performing rotary evaporation concentration at 50 ℃ to fix the volume to a 500ml volumetric flask, and obtaining a hot pepper extract, a star anise extract and a Chinese prickly ash extract for later use;
(4) blanching: blanching the duck legs for 5-10 min after pickling; putting the pickled duck legs, the marinating liquid, the pepper extracting solution, the aniseed extracting solution and the pepper extracting solution into a vacuum bag according to the mass ratio of 1: 3.5: 0.4: 0.15: 0.1, vacuumizing, and marinating in the vacuum low-temperature marinating device prepared to 65 ℃ in the embodiment 1; after 8h, the marinating is finished, and the first motor 4 is adjusted in the marinating process, so that the duck legs in the vacuum bag placed on the placing groove 22 are pressed back and forth by the pressing roller 21.
Comparative example 1:
a marinating method of duck legs comprises the following steps: the same duck leg treatment method and preparation method of marinating juice and spice extracting solution as in the above example 2 are adopted, and the duck legs are mixed with the marinating juice and the spice extracting solution according to the proportion in the example 2, and then the mixture is placed in a heating pot to be boiled with strong fire and then boiled with slow fire for 5 hours, so that marinated duck legs are obtained.
Comparative example 2:
a vacuum low-temperature marinating method of duck legs comprises the following steps: the same duck leg treatment method and preparation method of marinating juice and spice extracting solution as in the above example 2 are adopted, and the duck legs are mixed with the marinating juice and the spice extracting solution according to the proportion in the example 2, and then the mixture is placed in a vacuum low-temperature heating pot for vacuumizing, the temperature is adjusted to 65 ℃, and the mixture is stirred and marinated for 8 hours, so that the marinated duck legs are obtained.
And (3) detection:
the marinated duck legs prepared in example 2 and comparative examples 1-2 above were tested:
(1) sensory evaluation
And evaluating the sensory quality of the sauced and marinated duck legs by referring to a nine-point evaluation method of williams, wherein the sensory quality evaluation items comprise tenderness, flavor, juiciness and color, the sensory quality of the sauced and marinated duck legs is evaluated according to five grades of 0-4, 4-8, 8-12, 12-16 and 16-20, and the sensory quality evaluation result is the sum of the tenderness, flavor, juiciness and color evaluation. A sensory panel consisted of 5 assessors.
The sensory quality score is the sum of the above tenderness, flavor, juiciness and color scores.
(2) Water binding capacity measurement
The determination of the water binding capacity is carried out with reference to the method of Sandro, with appropriate modifications based thereon. Weighing marinated duck leg samples (M)1) Centrifuged at 4 ℃ for 20min and weighed again (M)2) Then dried in a constant temperature drying oven at 105 ℃ to constant weight and weighed again (M)3). Each sample was tested in parallel 6 times and the water holding capacity was calculated as follows:
water binding capacity ═ M1-M2)/(M1-M3)×100％
In the formula: m1Representing the weight of the stewed duck leg meat before centrifugation, g; m2Represents the weight after centrifugation, g; m3Represents the weight after drying, g.
(3) Calculation of cooking loss
Loss of cooking as m1/m2×100％
In the formula: m is1Representing the mass of the sauced duck legs g after marinating; m is2Representing the mass of the duck leg before marinating, g.
The specific test results are shown in the following table:
| group of | Example 2 | Comparative example 1 | Comparative example 2 |
| Sensory evaluation | 90 | 85 | 86 |
| Water holding capacity (%) | 66.56 | 60 | 62.47 |
| Cooking loss (%) | 9.82 | 20.57 | 14.86 |
As can be seen from the above table, compared with the traditional marinating method and the ordinary vacuum low-temperature marinating method, the marinated duck legs prepared by the method have better and superior water retention and lower cooking loss, and meanwhile, the taste and flavor of the marinated duck legs are improved by pressing, and the quality of marinated products is improved.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The processing method of vacuum low-temperature marinated meat is characterized by comprising the following steps of:
(1) pickling: adding salt into fresh meat to be marinated at normal temperature to marinate the meat to obtain marinated meat for later use;
(2) preparing a marinated soup: mixing the basic formula raw materials for marinating to prepare marinating soup, and filtering the marinating soup to obtain marinating liquid for later use;
(3) preparing a spice extracting solution: drying the spice by blowing air, and then crushing to obtain spice powder, adding edible alcohol for ultrasonic extraction to obtain spice extracting solution for later use;
(4) blanching: heating and blanching the pickled meat in cold water to obtain blanched meat for later use;
(5) vacuum low-temperature marinating: putting the blanched meat into a vacuum bag, adding the marinating liquid and the spice extracting solution into the vacuum bag, vacuumizing, and marinating in a vacuum low-temperature marinating device at a constant temperature;
(6) pressing: and pressing the vacuum-isolated bag of the meat in the low-temperature marinating process, adjusting the pressing pressure according to the variety of the marinated meat, continuously marinating and pressing until the marinated meat is completely tasty, and taking out the marinated meat to obtain the marinated meat.
2. The processing method of vacuum low-temperature marinating meat as claimed in claim 1, wherein the spices in step (3) are hot pepper, anise and pepper, the temperature of forced air drying is 65 ℃, the drying time is 8h, the spices are crushed and then sieved by a 60-mesh sieve, and the extraction process comprises adding 60% edible alcohol according to the ratio of materials to liquids of 1:12, carrying out ultrasonic extraction at 60 ℃ for 2h, taking out and standing for 10min for layering, carrying out reduced pressure filtration, and carrying out rotary evaporation at 50 ℃ to obtain the spice extract.
3. A vacuum low-temperature marinating device applied to the processing method of vacuum low-temperature marinating meat according to claim 1, comprising a temperature control box (1), a box door (9) hinged at the front end of the temperature control box (1) and a plurality of heating mechanisms (3) arranged in parallel inside the temperature control box (1), and is characterized in that a water bath layer (2) is arranged at the bottom and around the temperature control box (1), a first heating plate (6) and a first temperature sensor (7) are arranged at the bottom of the water bath layer (2), a first motor (4) is arranged at the center of the top of the temperature control box (1), the output shaft of the first motor (4) is connected with a first rotating screw rod (5) inside the temperature control box (1), the lower end of the first rotating screw rod (5) is rotatably connected with the bottom of the temperature control box (1), the heating mechanism (3) comprises a placing plate (16) and a transverse plate (17) arranged above the placing plate (16), a through hole (23) is formed in the center of the placing plate (16), a first rotating screw rod (5) penetrates through the through hole (23) and is in sliding connection with the through hole (23), the two sides of the placing plate (16) are fixed with the side wall of the temperature control box (1), a center block (24) is arranged in the center of the transverse plate (17), the first rotating screw rod (5) penetrates through the center block (24) and is in threaded connection with the center block (24), the two ends of the transverse plate (17) are in sliding connection with the inner wall of the temperature control box (1), the side plates (18) are symmetrically arranged on the left side and the right side of the lower end of the transverse plate (17), second rotating screw rods (28) are symmetrically and rotatably connected with the front side and the rear side between the side plates (18) on the two sides, one end of each second rotating screw rod (28) penetrates through the side plate (18) and is connected with an output shaft of a second motor (35), and pressing mechanisms (36) are symmetrically arranged on the two ends of each second rotating screw rod (28), the interior of the placing plate (16) is of a hollow structure, and two ends of the placing plate (16) are communicated with the water bath layer (2) through the communicating ports (25).
4. The vacuum low-temperature marinating device according to claim 3, wherein the pressing mechanism (36) comprises a sliding block (19) and a U-shaped plate (20) connected with the lower end of the sliding block (19), the second rotating screw (28) penetrates through the sliding block (19) and is in threaded connection with the sliding block (19), the upper end of the sliding block (19) is in sliding connection with the bottom of the transverse plate (17), and a pressing roller (21) is rotatably connected inside the U-shaped plate (20).
5. Vacuum low-temperature marinating device according to claim 4, wherein the bottom of the sliding block (19) is provided with a slot (30), the top of the U-shaped plate (20) is provided with a T-shaped block (31), the T-shaped block (31) is inserted into the slot (30), and the top of the T-shaped block (31) is connected with the upper end of the slot (30) through a plurality of extrusion elastic members (32).
6. Vacuum low-temperature marinating device according to claim 4, wherein the pressing roller (21) is externally wrapped with an elastic layer (33), and a plurality of extrusion bumps (34) are arranged outside the elastic layer (33).
7. Vacuum low-temperature marinating device according to claim 3, wherein the second rotating screw (28) is symmetrically provided with limiting plates (29) at two sides of the center.
8. The vacuum low-temperature marinating device according to claim 3, wherein a steam generator (8) is arranged at the top of the temperature control box (1), the steam generator (8) is communicated with a plurality of steam pipes (14) on a back plate in the temperature control box (1) through communicating pipes (13), and a plurality of steam ports (15) are formed in the steam pipes (14).
9. The vacuum low-temperature marinating device according to claim 3, wherein the placing grooves (22) are symmetrically arranged on the two sides of the upper end of the placing plate (16), the bottom of each placing groove (22) is in a nine-grid shape, the lower ends of the nine-grid shapes on the bottom of each placing groove (22) are connected with second temperature sensors (27), and the lower ends of the hollow layers of the placing plate (16) are provided with second heating plates (26).
10. The vacuum low-temperature marinating device according to claim 9, wherein a controller (10) is arranged on the box door (9), a display screen (11) and a plurality of control buttons (12) are arranged on the controller (10), the control buttons (12) are electrically connected with the first motor (4), the first heating plate (6) and the second heating plate (26), and the display screen (11) is in signal connection with the first temperature sensor (7) and the second temperature sensor (27).
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| CN115399445A (en) * | 2022-06-09 | 2022-11-29 | 山东如厨清真食品有限公司 | Preparation method of quantitative, low-temperature and constant-temperature marinating of hand-grasping mutton |
| WO2023192487A1 (en) * | 2022-03-31 | 2023-10-05 | Culinary Sciences, Inc. | Extreme vacuum cooling with adaptive chamber pressure control for food flavor infusion |
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