CN114128844A - Preparation method of instant cooked preserved meat - Google Patents
Preparation method of instant cooked preserved meat Download PDFInfo
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- CN114128844A CN114128844A CN202111492534.7A CN202111492534A CN114128844A CN 114128844 A CN114128844 A CN 114128844A CN 202111492534 A CN202111492534 A CN 202111492534A CN 114128844 A CN114128844 A CN 114128844A
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- pigskin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing boiled preserved meat, which comprises the steps of processing raw pigskin by mixing rock sugar particles and edible alkali, puffing, softening and moisturizing the raw pigskin, coating white spirit after pickling, and fully immersing the white spirit and pickling materials into the raw pigskin, wherein on one hand, the raw pigskin is promoted to be tasty, on the other hand, the white spirit can further soften the raw pigskin, and finally, the finished product is obtained by the steps of air drying, baking, drying in the air and the like.
Description
Technical Field
The invention relates to the technical field of meat product processing, in particular to a preparation method of instant-cooked preserved meat.
Background
The preserved meat is the product with the largest processing and consumption amount in the traditional meat products. The traditional preserved meat is generally prepared by cutting raw material pork into blocks, adding salt, seasonings and the like for pickling, and then air-drying, baking or smoking; in the process, the pork is subjected to flavor conversion under the action of salt and the external environment to form the pickled preserved meat with good color, aroma and taste. Traditional preserved meat is generally pickled with skin, the collagen content of the pigskin is high, a hard skin with a compact structure is formed after pickling, air drying and water loss, the mouth feel is hard, and the traditional preserved meat is difficult to reject, so that the preserved meat pigskin needs to be softened before being eaten.
The currently common softening methods are: before eating, the skin surface of the preserved meat is timely burned on open fire to enable the pigskin to be puffed, and then the pigskin is scraped by a cutter and repeatedly cleaned and then cooked. The cooked pigskin is soft and delicious and is easy to eat. However, such softening method has many steps and complicated operation for household consumers, and is not suitable for the requirement of modern consumers for cleaning and convenience of products, and is one of the important reasons influencing the development of the product.
Disclosure of Invention
Based on the reasons, the invention aims to provide a preparation method of the instant-boiled preserved meat, which comprises the steps of mixing crystal sugar particles with edible alkali to treat raw pigskin, pickling, coating with liquor, softening the raw pigskin in advance to obtain the preserved meat with softened skin surface, so that the preserved meat can be directly cooked without skin burning and cleaning, and the cooked preserved meat has soft and delicious pigskin, thereby meeting the requirements of consumers on convenience and cleanness.
The invention achieves the aim, and adopts the following scheme:
a preparation method of instant cooked preserved meat is characterized by comprising the following steps:
mixing the rock candy coarse powder with dietary alkali to obtain a treating agent;
adhering a treating agent to the surface with skin of the pork to obtain a material I;
pickling the first material, cleaning and draining to obtain a second material;
placing the second material in a stirrer, adding white spirit and stirring uniformly to obtain a third material;
air-drying, baking and drying, hanging and airing, trimming and vacuum-packaging the material III to obtain a finished product;
further, the treating agent comprises the following components in percentage by weight:
65-70% coarse powder of crystal sugar;
30-35% dietary alkali;
further, the edible alkali is sodium carbonate;
further, the degree of the white spirit is 50 degrees, and the addition amount is material two: the weight ratio of the white spirit is 100 (1.3-1.5);
further, the pickling step comprises:
placing the first material for 3-3.5h to obtain an intermediate;
coating the auxiliary curing agent on the intermediate, putting the intermediate into a curing chamber, and placing the intermediate into a material II;
further, the temperature of the pickling chamber is 4-8 ℃, and the standing time is 8-10 d;
further, the air drying temperature is 20-22 ℃, the relative humidity is 60-65 ℃, the air flow speed is 1.3-1.5m/s, and the air drying time is 3-4 d;
further, the baking and drying temperature is 58-60 ℃, the baking time is 2 days, and the water content of the baked pork is 30-32%;
furthermore, the hanging and airing time is 36-48 h.
The invention has the following beneficial effects:
according to the invention, the raw pigskin is treated by mixing the rock sugar particles with the dietary alkali, so that the raw pigskin is puffed, softened and moisturized, and then the raw pigskin is coated with the white spirit after being pickled, so that the white spirit and the pickling materials are fully immersed into the raw pigskin, on one hand, the raw pigskin is promoted to be tasty, on the other hand, the white spirit can further soften the raw pigskin, so that the obtained preserved meat can be directly cooked without skin burning and cleaning before being eaten, and the skin of the preserved meat is soft and glutinous and delicious.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present disclosure more apparent, the technical solutions of the embodiments of the present disclosure will be clearly and completely described below. It is to be understood that the described embodiments are only a few embodiments of the present disclosure, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.
Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this disclosure belongs.
The application auxiliary material curing agent is an auxiliary material prepared according to different taste requirements, for example, the auxiliary material curing agent can be a spicy and hot taste auxiliary material curing agent consisting of spicy and hot powder, salt, nitrite and white granulated sugar, and also can be a five-spice powder, salt, nitrite and white granulated sugar five-spice taste auxiliary material curing agent and the like.
It should be noted that when the application is used for adhering pigskin, the prepared pigskin treating agent is placed in a tray, then the pork skin is placed in the tray with the surface facing downwards, so that the wet pigskin is adhered with the treating agent until the pork skin is just covered with a layer, and the pork fat and the lean meat cannot be adhered with the treating agent.
The rock sugar granule that this application utilized, for utilizing special rubbing crusher kibbling middlings, it should be noted that the rock sugar here is smashed the back granule size and should be 0.2-0.4cm, and too big undersize can not fine performance softening.
In this application, crystal sugar granule and dietary alkali mixed treatment raw pigskin play and make raw pigskin popped, soften and the effect of moisturizing, scribble white spirit after pickling again, make white spirit and pickling material fully soak raw pigskin, on the one hand, promote tasty, on the other hand, white spirit still can carry out further softening to raw pigskin, make the preserved meat that obtains compare with the preserved meat that the tradition was directly pickled, can not through burning skin and washing before eating, can directly cook, explain through the embodiment below.
Example 1
Preparing the boiled preserved meat:
1. preparing 68kg of rock candy coarse powder with the particle size of 0.3cm and 32kg of sodium carbonate into a treating agent;
2. fresh pork is taken and divided into long strips, and water vapor is drained after warm water washing. Placing the prepared pigskin treating agent in a tray, placing the pork skin blocks in the tray with the surface facing downwards, and enabling the wet pigskin to be adhered with the treating agent until a layer is just covered, wherein the pork blocks are fat meat and lean meat which cannot be adhered with the treating agent;
3. pickling the pork pieces with the treating agent at room temperature for 3.2h, then uniformly coating the auxiliary material pickling agent on the outer parts of the pork pieces, wherein 4.2kg of auxiliary material is required for every 100kg of pork pieces, and then pickling for 9 days at 6 ℃ in a pickling chamber;
4. cleaning the cured pork pieces with warm water, cleaning insoluble materials on the surface, draining, placing in a stirrer, adding 50-degree white spirit, and slowly stirring to uniformly coat the white spirit on the surfaces of the pork pieces. The adding amount of the white spirit is 1.4kg per 100kg of the cured meat;
5. hanging the meat blocks coated with Chinese liquor in an air drying room for 3 days, wherein the air drying condition is 21 deg.C, 63% relative humidity, and 1.4m/s air flow speed;
6. and (3) placing the meat blocks dried in the air at low temperature into a baking room, baking and drying at 59 ℃ for about 2 days until the moisture content of the meat blocks is reduced to 31%, hanging and drying in the room for 40 hours, taking down the small blocks which are regularly cut, and carrying out vacuum packaging to obtain the finished product.
Example 2
Preparing the boiled preserved meat:
1. preparing 65kg of rock candy coarse powder with particle size of 0.2cm and 35kg of sodium carbonate into a treating agent;
2. fresh pork is taken and divided into long strips, and water vapor is drained after warm water washing. Placing the prepared pigskin treating agent in a tray, placing the pork skin blocks in the tray with the surface facing downwards, and enabling the wet pigskin to be adhered with the treating agent until a layer is just covered, wherein the pork blocks are fat meat and lean meat which cannot be adhered with the treating agent;
3. pickling pork pieces with the pigskin soaked with the treating agent for 3 hours at room temperature, then uniformly coating the auxiliary material pickling agent outside the pork pieces, wherein 4kg of auxiliary material is needed for every 100kg of pork pieces, and then pickling for 8 days at 4 ℃ in a pickling chamber;
4. cleaning the cured pork pieces with warm water, cleaning insoluble materials on the surface, draining, placing in a stirrer, adding 50-degree white spirit, and slowly stirring to uniformly coat the white spirit on the surfaces of the pork pieces. The adding amount of the white spirit is 1.3kg per 100kg of the cured meat;
5. hanging the meat blocks coated with Chinese liquor in an air drying room for 4 days, wherein the air drying condition is 20 deg.C, 60% relative humidity, and 1.3m/s air flow speed;
6. and (3) putting the dried meat blocks into a baking room, baking and drying the meat blocks at 58 ℃ for about 2 days until the moisture content of the meat blocks is reduced to 30%, hanging and drying the meat blocks in the room for 36 hours, taking down the small blocks which are regularly cut, and carrying out vacuum packaging to obtain the finished product.
Example 3
Preparing the boiled preserved meat:
1. preparing 70kg of rock candy coarse powder with the particle size of 0.4cm and 30kg of sodium carbonate into a treating agent;
2. fresh pork is taken and divided into long strips, and water vapor is drained after warm water washing. Placing the prepared pigskin treating agent in a tray, placing the pork skin blocks in the tray with the surface facing downwards, and enabling the wet pigskin to be adhered with the treating agent until a layer is just covered, wherein the pork blocks are fat meat and lean meat which cannot be adhered with the treating agent;
3. pickling the pork pieces with the treating agent at room temperature for 3.5h, then uniformly coating the auxiliary material pickling agent on the outer parts of the pork pieces, wherein 4.5kg of auxiliary material is required for every 100kg of the pork pieces, and then pickling for 10 days at 8 ℃ in a pickling chamber;
4. cleaning the cured pork pieces with warm water, cleaning insoluble materials on the surface, draining, placing in a stirrer, adding 50-degree white spirit, and slowly stirring to uniformly coat the white spirit on the surfaces of the pork pieces. The adding amount of the white spirit is 1.5kg per 100kg of the cured meat;
5. hanging the meat blocks coated with Chinese liquor in an air drying room for 4 days, wherein the air drying condition is 22 deg.C, 65% relative humidity, and 1.5m/s air flow speed;
6. and (3) putting the dried meat blocks into a baking room, baking and drying the meat blocks at 60 ℃ for about 2 days until the moisture content of the meat blocks is reduced to 32%, hanging and drying the meat blocks in the room for 48 hours, taking down the small blocks which are regularly cut, and carrying out vacuum packaging to obtain the finished product.
Comparative example 1
The preserved meat is prepared by the traditional method (without treating pigskin with a treating agent in advance).
Comparative example 2
Preparation of an instant cured meat, the preparation method is the same as example 1, except that the coarse powder of rock candy is 0.1 cm.
Comparative example 3
Preparation of an instant cured meat, the preparation method is the same as example 1, except that the coarse powder of rock candy is 0.5 cm.
Comparative example 4
The ready-to-cook bacon was prepared in the same manner as in example 1 except that there was no white spirit curing step.
Test example 1 pig skin hardness test
The hardness of the pigskin can reflect the softening degree of the salted pigskin, the lower the hardness, the softer the pigskin is, the test example adopts a TA-XT Plus type texture analyzer to detect the preserved pork pigskin prepared in the examples 1-3 and the comparative examples 1-4, and the softening degree of the pigskin is verified by comparing the change of the hardness.
And (3) detection results: as shown in table 1:
and (4) analyzing results: as can be seen from Table 1, the hardness levels of examples 1-3 are not very different, which indicates that the hardness of the preserved meat skin in the range disclosed by the examples can achieve a better effect; compared with the comparative example 1, the example 1 shows that the skin of the preserved meat prepared by the method is obviously softened compared with the preserved meat prepared by the traditional method, and a better effect can be achieved; comparing example 1 with comparative examples 2 and 3, it is shown that a good softening effect can be achieved only when the coarse powder of rock sugar is 0.2-0.4cm, and probably because only the coarse powder of rock sugar acts with alkali, the coarse powder of rock sugar and the surface of pigskin are rubbed, and the purpose of softening can be achieved by combining the action of alkali; comparing example 1 with comparative example 4, it is shown that the best softening effect can be achieved only under the combined action of the treating agent and the white spirit.
TABLE 1 cured meat and pork skin hardness test results
Test example 2 hardness test of boiled pig skin
The test example cooks the preserved meat prepared in example 1 and comparative examples 1 to 3, detects the pigskin at 20min, 25min and 30min of the boiling by adopting a TA-XT Plus type texture analyzer, and analyzes the change of the softening degree of the pigskin in the boiling process.
And (3) detection results: see Table 2
And (4) analyzing results: as shown in table 2, compared with comparative example 1, example 1 shows that the hardness of the pigskin prepared by the traditional method has no obvious change after being directly cooked for 20-30min, and shows that the cooked meat prepared by the traditional method has no obvious hardness softening result due to the cooking time; example 1 compared to comparative examples 2, 3 and 4 shows that the best softening effect can be achieved only with coarse powder of rock sugar and simultaneously under the action of white spirit.
TABLE 2 hardness test results after boiling of preserved pork rinds
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, those skilled in the art will appreciate that; the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A preparation method of instant cooked preserved meat is characterized by comprising the following steps:
mixing the rock candy coarse powder with dietary alkali to obtain a treating agent;
adhering a treating agent to the surface with skin of the pork to obtain a material I;
pickling the first material, cleaning and draining to obtain a second material;
placing the second material in a stirrer, adding white spirit and stirring uniformly to obtain a third material;
and air-drying, baking and drying, hanging and airing, trimming and vacuum-packaging the material III to obtain a finished product.
2. The method of claim 1, wherein the treating agent comprises, by weight:
65-70% coarse powder of crystal sugar;
30-35% of dietary alkali.
3. The method of claim 1 or 2, wherein the edible alkali is sodium carbonate.
4. The preparation method according to claim 1, wherein the degree of the white spirit is 50 degrees, and the addition amount is material two: the weight ratio of the white spirit is 100 (1.3-1.5).
5. The method of claim 1, wherein the pickling step comprises:
placing the first material for 3-3.5h to obtain an intermediate;
and (3) coating the auxiliary curing agent on the intermediate, putting the intermediate into a curing chamber, and placing the intermediate into a material II.
6. The method of claim 5, wherein the temperature of the pickling section is 4-8 ℃ and the standing time is 8-10 days.
7. The process according to claim 1, wherein the air-drying temperature is 20 to 22 ℃, the relative humidity is 60 to 65 ℃, the air flow rate is 1.3 to 1.5m/s, and the air-drying time is 3 to 4 days.
8. The preparation method according to claim 1, wherein the baking drying temperature is 58-60 ℃, the baking time is 2 days, and the moisture content of the baked pork is 30-32%.
9. The preparation method according to claim 1, wherein the hanging time is 36-48 h.
10. Ready-cooked preserved meat obtained by the process according to any one of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111492534.7A CN114128844A (en) | 2021-12-08 | 2021-12-08 | Preparation method of instant cooked preserved meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111492534.7A CN114128844A (en) | 2021-12-08 | 2021-12-08 | Preparation method of instant cooked preserved meat |
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| CN114128844A true CN114128844A (en) | 2022-03-04 |
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| CN202111492534.7A Pending CN114128844A (en) | 2021-12-08 | 2021-12-08 | Preparation method of instant cooked preserved meat |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0701781A2 (en) * | 1994-08-17 | 1996-03-20 | Kao Corporation | Meat tenderizing composition |
| CN105410697A (en) * | 2015-11-09 | 2016-03-23 | 中国肉类食品综合研究中心 | Cured pork with softened pig skin and preparation method thereof |
| CN107853598A (en) * | 2017-11-14 | 2018-03-30 | 彭斌 | A kind of processing method of edible bacon |
| JP2019103414A (en) * | 2017-12-11 | 2019-06-27 | 株式会社武蔵野化学研究所 | Meat softening agent of aged animal and meat softening method of aged animal |
-
2021
- 2021-12-08 CN CN202111492534.7A patent/CN114128844A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0701781A2 (en) * | 1994-08-17 | 1996-03-20 | Kao Corporation | Meat tenderizing composition |
| CN105410697A (en) * | 2015-11-09 | 2016-03-23 | 中国肉类食品综合研究中心 | Cured pork with softened pig skin and preparation method thereof |
| CN107853598A (en) * | 2017-11-14 | 2018-03-30 | 彭斌 | A kind of processing method of edible bacon |
| JP2019103414A (en) * | 2017-12-11 | 2019-06-27 | 株式会社武蔵野化学研究所 | Meat softening agent of aged animal and meat softening method of aged animal |
Non-Patent Citations (3)
| Title |
|---|
| 尹旭敏;曾志红;廖洪波;陈龙;明建;曾顺德;: "木瓜蛋白酶与Na2CO3对腊肉皮嫩化效果的研究", 食品研究与开发 * |
| 曾文 等: ""腊月巧制腊味香"", 《中国食品》 * |
| 李宝臻;白涛;: "腊风牛肉新工艺", 肉类研究 * |
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