CN115316611A - Meat pickling method - Google Patents

Meat pickling method Download PDF

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Publication number
CN115316611A
CN115316611A CN202211035940.5A CN202211035940A CN115316611A CN 115316611 A CN115316611 A CN 115316611A CN 202211035940 A CN202211035940 A CN 202211035940A CN 115316611 A CN115316611 A CN 115316611A
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meat
oat
finished product
powder
marinade
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CN202211035940.5A
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CN115316611B (en
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刘鉴文
王晗
陈斌
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Qingdao Kangheyuan Green Food Co ltd
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Qingdao Kangheyuan Green Food Co ltd
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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
    • 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
    • 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
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The application relates to the field of food processing, and particularly discloses a meat pickling method, which comprises the following steps: s1, cleaning fresh meat materials, draining, and slicing to obtain meat slices; s2, preparing marinade, mixing the marinade with sliced meat, rolling and kneading, and taking out the sliced meat to obtain marinated meat; s3, adding a lecithin solution into the pickled meat for rolling and kneading treatment, and taking out the pickled meat to obtain a semi-finished product; s4, carrying out post-treatment, boiling, packaging and storage on the semi-finished product to obtain a finished product; the pickled meat has good edible taste under the condition of compact tissue structure, thereby being convenient for military fighters to eat.

Description

Meat pickling method
Technical Field
The application relates to the field of food processing, in particular to a meat pickling method.
Background
The meat is divided into fish meat, livestock meat, poultry meat and the like, and the meat contains abundant animal protein, fat, mineral substances, vitamins and the like, so that not only can sufficient energy be supplied to a body, but also nutrient components required by the body can be supplied.
Along with the change of the world situation, the military development is more and more emphasized by each country, the military strength is closely related to military personnel, the military personnel need to live in the field environment for a long time in playing confrontation or actual combat, the field environment cannot have the same dietary supply as a military base, and fast-food quick-heating food is mostly adopted as combat supply in the field; therefore, fast-food meat is more popular in order to supplement sufficient energy and nutrients to soldiers.
However, common meat does not have good taste and flavor, so the meat is generally salted and then packaged into a packaging bag, and when the meat is eaten, the meat is directly heated by a microwave oven, so that the battle requirements are met, and the meat has high nutrition, so that the soldiers can have good physical quality.
In the process of pickling meat, the tissue structure of the meat is often required to be loose, so that pickling materials can be conveniently infiltrated, and the pickled meat is endowed with a better edible taste; for military personnel, however, food supplementation largely determines survival rates on a battlefield, so loose texture makes the mass of the same volume of meat less than that of dense texture, and a 1g excess of food is important for military personnel.
Therefore, it is urgently needed to provide a meat pickling method, so that the pickled meat has good edible mouthfeel under the condition of relatively dense tissue structure, and is convenient for military fighters to eat.
Disclosure of Invention
In order to ensure that the finished pickled meat still has good edible mouthfeel under the condition of relatively dense tissue structure, thereby being convenient for military fighters to eat, the application provides a meat pickling method.
The application provides a meat pickling method, which adopts the following technical scheme:
a meat curing method comprises the following steps:
s1, cleaning fresh meat materials, draining, and slicing to obtain meat slices;
s2, preparing marinade, mixing the marinade with sliced meat, rolling and kneading, and taking out the sliced meat to obtain marinated meat;
s3, adding a lecithin solution into the pickled meat for rolling and kneading treatment, and taking out the pickled meat to obtain a semi-finished product;
and S4, carrying out post-treatment, boiling, packaging and storage on the semi-finished product to obtain a finished product.
By adopting the technical scheme, after the meat slices are salted by the pickling material and the marinade, the spatial structure of the muscle fibrin is changed, and hydrophobic amino acid residues such as phenylalanine, tryptophan residues and the like in molecules are exposed, so that the surface hydrophobicity of the muscle fibrin is enhanced; processing the marinated meat by adopting lecithin, so that a lecithin hydrophobic group is attached to the surface of the muscle fibrin of the marinated meat, and a hydrophilic group faces to the side away from the muscle fibrin of the marinated meat; the lecithin solution is used as a filling connecting substance of muscle fiber, so that the structural density of the muscle fiber is improved, and the pickled meat has good edible mouthfeel under the condition of compact tissue structure, thereby being convenient for supplying to military fighters for eating.
Preferably, the marinade sauce comprises the following raw materials in parts by weight: 0.2-1 part of myrcia, 0.2-0.5 part of cassia bark, 0.1-1 part of star anise, 0.5-1.2 parts of fennel, 0.2-1 part of lemon juice, 0.2-1 part of carrot paste, 0.1-0.5 part of red date pulp, 0.2-0.5 part of pepper powder, 0.1-0.4 part of sweet osmanthus, 2-5 parts of cooking wine, 0.5-1.5 part of pepper, 5-10 parts of chilli powder, 22-28 parts of oil, 3-5 parts of salt, 1-3 parts of monosodium glutamate, 1-2 parts of rock sugar and 180-240 parts of water.
By adopting the technical scheme, the spice leaves, the cinnamon, the star anise, the fennel and the sweet osmanthus are matched, so that the fragrance of meat can be excited; the lemon juice, the carrot paste and the red date pulp are matched, so that the edible mouthfeel of the meat can be balanced; the starch and the oil phase are matched, so that the taste of the finished pickled meat can be kept through water locking; the salt, the chilli powder, the rock candy and the monosodium glutamate are matched, so that the marinade has salty taste, slight spicy taste and delicate flavor, and a finished product has good edible mouthfeel; meanwhile, the marinade can prolong the shelf life of the finished product, so that the finished product has a longer shelf life.
Preferably, the lecithin solution is prepared by dissolving soybean lecithin in vegetable oil.
By adopting the technical scheme, the soybean lecithin and the vegetable oil are matched, so that the soybean lecithin is dissolved in the vegetable oil, the hydrophobic group of the soybean lecithin is further promoted to attract and connect with the hydrophobic group on the surface of the muscle fibrin, the structural density between the muscle fibrin is further improved, the pickled meat still has good edible mouthfeel under the condition that the tissue structure of the pickled meat is relatively dense, and the pickled meat is convenient to provide for military fighters to eat.
Preferably, the post-treatment comprises the following steps:
mixing the semi-finished product with the composite liquid, and then performing tumbling treatment; the compound liquid consists of gelatin coated oat powder, propolis coated oat powder and water in the weight ratio of 1.
By adopting the technical scheme, the lecithin solution, the gelatin coated oat powder and the propolis coated oat powder are matched, the hydrophilic group of the semi-finished product treated by the lecithin solution faces outwards, the semi-finished product is mixed with the compound liquid and is rolled and kneaded, so that the compound liquid enters the interior of the muscle fiber, and the hydroxyl and carboxyl contained in the gelatin film on the surface of the gelatin coated oat powder can react and be connected with the hydrophilic group of lecithin, so that the gelatin coated oat powder can be connected with two adjacent muscle fibers treated by the lecithin solution, thereby playing a role of connecting a bridge and further improving the density of the finished muscle fiber.
The surface of the muscle fibrin still presents a hydrophilic effect at the position of the muscle fibrin which is not reached by the marinade, and the lecithin solution is treated to easily enable the hydrophilic group of the lecithin to face inwards and the hydrophobic group to face outwards; the hydrophobic effect of the propolis coated oat flour surface propolis film can be attracted and connected with the propolis coated oat flour surface propolis film, so that the structural density of finished product muscle fibrin is further improved, and the finished product pickled meat still has good edible taste under the condition of denser tissue structure, thereby being convenient for being provided for war soldiers to eat.
Preferably, the gelatin coated oat powder is prepared by the following method:
weighing oat, grinding the oat into powder to prepare oat powder, preparing a gelatin solution with the mass fraction of 0.2-1%, uniformly dispersing the oat powder in the gelatin solution, wherein the weight ratio of the oat powder to the gelatin solution is 1; and uniformly spraying a glutathione solution on the surface of the coating powder, wherein the mass ratio of the coating powder to the glutathione solution is 1:0.2-0.5, and drying to obtain a finished product.
By adopting the technical scheme, the oat powder, the gelatin solution and the glutathione solution are matched, and the oat powder is coated by the gelatin solution and the glutathione solution in sequence; in the cooking process of the finished pickled meat, the oat powder supporting and filling action is utilized to be matched with a cross-linked network structure formed by heating of a gelatin solution and glutathione, so that hot air in a microwave oven quickly permeates into muscle fiber tissues, the oat powder and the gelatin slightly expand after being heated, the looseness of a space structure in the muscle fiber tissues is further expanded, and the hot air is further promoted to quickly permeate to each position in the muscle fiber tissues; the structure of the finished pickled meat is compact in the packaging and storage process, the meat quality is higher under the same volume, and the finished pickled meat can be cooked completely and quickly when cooked, so that the wartime requirement is met.
Preferably, the propolis enveloped oat flour is prepared by adopting the following method:
weighing oat, grinding the oat to prepare oat powder, weighing propolis, carrying out hot melting to prepare propolis liquid, weighing the propolis liquid, uniformly spraying the propolis liquid on the surface of the oat powder, wherein the mass ratio of the propolis liquid to the oat powder is 0.2-0.45, drying, and dispersing until the propolis liquid and the oat powder are not bonded with each other to prepare a finished product.
By adopting the technical scheme, the propolis is matched with the oat powder, and the oat powder is coated by the propolis, so that the oat powder is stably attached to a muscle fiber tissue structure, and the finished pickled meat can be quickly and completely cooked in the cooking process; and the propolis is gradually melted under the action of the microwave, so that the oat flour expansion is promoted, the taste of the finished pickled meat can be improved, and meanwhile, the flowing propolis can be uniformly circulated into the pores of the internal tissue structure of the meat, so that the effective ingredients in the oat flour and the marinade are conveniently sealed in the muscle fiber tissue of the finished pickled meat, the taste of the finished pickled meat is guaranteed, and the finished pickled meat can be rapidly and completely cooked.
Preferably, the meat material is one or more of pork and beef.
By adopting the technical scheme, the raw meat of different types has different tastes and contains nutrient substances in different proportions, so that the nutrition intake of the combat soldier is comprehensive and perfect, and the physical quality of the soldier is improved conveniently.
Preferably, the rotating speed of the tumbling treatment is 5-10r/min.
By adopting the technical scheme, the rotating speed of the tumbling treatment is limited, so that the marinade, the lecithin solution and the composite liquid of the pickling materials can uniformly permeate into muscle fiber tissues, the taste of the finished pickled meat is ensured, and the cooking efficiency of the finished pickled meat is improved.
Preferably, the temperature of the marinade in S2 is 40-50 ℃.
By adopting the technical scheme, the temperature of the marinade is limited, so that the marinade can conveniently permeate into muscle fiber tissues, and the edible mouthfeel of the finished pickled meat is further improved.
Preferably, the cooking step in S4 is as follows:
soaking the semi-finished product in marinade, and decocting at 80-120 deg.C for 15-25min.
By adopting the technical scheme, the semi-finished product after post-treatment is heated and boiled by adopting the marinade, so that the marinade, lecithin, gelatin coated oat flour and beeswax coated oat flour are still stably attached to muscle fiber tissues of the pickled meat of the finished product while the semi-finished product is cooked; therefore, the finished pickled meat has a compact tissue structure in the storage process, and has a quick and uniform cooking effect when microwave heating is needed for secondary cooking.
In summary, the present application has the following beneficial effects:
1. after the meat slices are salted by the marinade, the spatial structure of the muscle fibrin is changed, and hydrophobic amino acid residues such as phenylalanine, tryptophan residues and the like in molecules are exposed, so that the surface hydrophobicity of the muscle fibrin is enhanced; processing the marinated meat by using lecithin, so that a lecithin hydrophobic base is attached to the surface of the marinated meat muscle fibrin, and a hydrophilic base faces to the side away from the marinated meat muscle fibrin; the lecithin solution is used for filling the connecting substances into the muscle fibers, so that the structural density of the muscle fibers is improved, and the pickled meat still has good edible mouthfeel under the condition of compact tissue structure, thereby being convenient for being provided for war soldiers to eat.
2. The lecithin solution, the gelatin-coated oat powder and the propolis-coated oat powder are matched, the hydrophilic group of the semi-finished product treated by the lecithin solution faces outwards, the semi-finished product and the compound liquid are mixed and kneaded to enable the compound liquid to enter the interior of the muscle fiber, and the gelatin film on the surface of the gelatin-coated oat powder contains hydroxyl and carboxyl and can react and be connected with the hydrophilic group of lecithin, so that the gelatin-coated oat powder can be connected with two adjacent muscle fibers treated by the lecithin solution, thereby playing a role of connecting a bridge and further improving the density of the finished muscle fiber.
3. Oat flour, gelatin, glutathione and muscle fibrin are matched, and the higher protein content in the oat flour is matched with the glutathione, the gelatin and the muscle fibrin, so that a network structure with higher crosslinking degree is formed in the internal tissue structure of the muscle fibrin, not only is the effective components in the marinade of the marinade conveniently sealed and locked on the surface of the chicken fibrin, but also the structural density of the muscle fibrin tissue is conveniently improved, and in the processing and cooking processes of the finished marinated meat, the finished marinated meat still has better edible mouthfeel and simultaneously has higher tissue structure density, thereby being convenient for being provided for war soldiers to eat.
4. Gelatin is insoluble in cold water, propolis is insoluble in cold water, gelatin coated oat powder and propolis coated oat powder in the compound liquid are dispersed in water, and the gelatin coated oat powder and the propolis coated oat powder are promoted to enter the interior of muscle fiber tissues by matching rolling and moisture permeation, and are finally matched with lecithin, so that the effect of improving the structural compactness of the finished pickled meat is realized.
Detailed Description
The present application will be described in further detail with reference to examples.
Preparation example of marinade
Preparation example 1: the marinade is prepared by the following method:
0.6kg of bay leaves, 0.35kg of cassia bark, 0.6kg of star anise, 1kg of fennel, 0.5kg of lemon juice, 0.5kg of carrot paste, 0.2kg of red date pulp, 0.3kg of pepper powder, 0.25kg of sweet osmanthus, 3kg of cooking wine, 1kg of pepper, 8kg of chilli powder, 25kg of oil, 4kg of salt, 2kg of monosodium glutamate, 1.5kg of rock candy and 210kg of water;
the preparation method comprises the following steps:
weighing myrcia, cassia bark, star anise, fennel, cooking wine and water accounting for 1/3 of the total amount of the water, mixing and stirring uniformly, and standing for 15min to obtain a mixture A;
weighing lemon juice, carrot paste, red date pulp, sweet osmanthus and 1/3 of water in total amount, mixing and stirring uniformly, and standing for 5min to obtain a mixture B;
weighing chili powder, pepper and pepper powder, uniformly mixing to obtain a mixture C, weighing crystal sugar, starch and 1/3 of the rest water, uniformly mixing and stirring to obtain mixed slurry D; and uniformly mixing the mixture A, the mixture B and the mixture C, adding oil, salt and monosodium glutamate, continuously mixing and uniformly stirring, finally adding the mixed slurry D, stirring for 15min at the rotating speed of 80r/min, and uniformly mixing to obtain the finished product marinade.
Preparation example 2: the difference between the preparation example and the preparation example 1 is that:
0.2kg of bay leaves, 0.2kg of cassia bark, 0.1kg of star anise, 0.5kg of fennel, 0.2kg of lemon juice, 0.2kg of carrot paste, 0.1kg of red date pulp, 0.2kg of pepper powder, 0.1kg of sweet osmanthus, 2kg of cooking wine, 0.5kg of pepper, 5kg of chilli powder, 22kg of oil, 3kg of salt, 1kg of monosodium glutamate, 1kg of rock candy and 180kg of rock candy.
Preparation example 3: the difference between the preparation example and the preparation example 1 is that:
1kg of bay leaves, 0.5kg of cassia bark, 1kg of star anise, 1.2kg of fennel, 1kg of lemon juice, 1kg of carrot paste, 0.5kg of red date pulp, 0.5kg of pepper powder, 0.4kg of sweet osmanthus, 5kg of cooking wine, 1.5kg of pepper, 10kg of chili powder, 28kg of oil, 5kg of salt, 3kg of monosodium glutamate, 2kg of rock candy and 240kg of water.
Preparation example of gelatin-coated oat flour
The gelatin and the glutathione in the following raw materials are both food grade.
Preparation example 4: the gelatin coated oat flour is prepared by the following method:
weighing oat, grinding to obtain oat powder with particle size of 150 meshes, weighing gelatin, soaking in water for dispersion, heating to 50 deg.C, stirring until the gelatin is completely dissolved, and making into gelatin solution with mass fraction of 0.5%; weighing 1kg of oat powder, uniformly dispersing in 2.5kg of gelatin solution, and performing spray drying to prepare coating powder; weighing glutathione, placing the glutathione in water, stirring and dissolving to prepare a glutathione solution with the mass fraction of 1%; and (3) uniformly spraying 0.35kg of glutathione solution on the surface of 1kg of coating powder, and drying and dispersing until the glutathione solution is not bonded to each other to obtain a finished product.
Preparation example 5: the gelatin coated oat flour is prepared by the following method:
weighing oat, grinding to obtain oat powder with the particle size of 150 meshes, weighing gelatin, soaking and dispersing in water, heating to 50 ℃, and stirring until the gelatin is completely dissolved to obtain a gelatin solution with the mass fraction of 0.2%; weighing 1kg of oat powder, uniformly dispersing in 3kg of gelatin solution, and performing spray drying to obtain coating powder; weighing glutathione, placing the glutathione in water, stirring and dissolving to prepare a glutathione solution with the mass fraction of 1%; and uniformly spraying 0.2kg of glutathione solution on the surface of 1kg of coating powder, and drying and dispersing until the coating powder is not bonded to each other to obtain a finished product.
Preparation example 6: the gelatin coated oat powder is prepared by the following method:
weighing oat, grinding to obtain oat powder with the particle size of 150 meshes, weighing gelatin, soaking and dispersing in water, heating to 50 ℃, and stirring until the gelatin is completely dissolved to obtain a gelatin solution with the mass fraction of 1%; weighing 1kg of oat powder, uniformly dispersing in 2kg of gelatin solution, and performing spray drying to obtain coating powder; weighing glutathione, placing the glutathione in water, stirring and dissolving to prepare a glutathione solution with the mass fraction of 1%; and uniformly spraying 0.5kg of glutathione solution on the surface of 1kg of coating powder, and drying and dispersing until the coating powder is not bonded to each other to obtain a finished product.
Preparation example of propolis-coated oat powder
The propolis in the following raw materials is food-grade propolis.
Preparation example 7: the propolis coated oat powder is prepared by the following method:
weighing oat, and grinding to obtain oat powder with the particle size of 150 meshes; weighing propolis, heating to 68 deg.C, and hot melting to obtain propolis solution; weighing 0.34kg of propolis liquid, uniformly spraying the propolis liquid on the surface of 1kg of oat flour at a spraying speed of 2g/s, continuously stirring the oat flour at a stirring speed of 60r/min in the spraying process, drying after the spraying is finished, and dispersing until the oat flour is not bonded to each other to obtain a finished product.
Preparation example 8: the propolis coated oat powder is prepared by the following method:
weighing oat, and grinding to obtain oat powder with the particle size of 150 meshes; weighing propolis, heating to 68 deg.C, and hot melting to obtain propolis liquid; weighing 0.2kg of propolis liquid, uniformly spraying the propolis liquid on the surface of 1kg of oat flour at a spraying speed of 2g/s, continuously stirring the oat flour at a stirring speed of 60r/min in the spraying process, drying after the spraying is finished, and dispersing until the oat flour is not bonded to each other to obtain a finished product.
Preparation example 9: the propolis coated oat powder is prepared by the following method:
weighing oat, and grinding to obtain oat powder with the particle size of 150 meshes; weighing propolis, heating to 68 deg.C, and hot melting to obtain propolis solution; weighing 0.45kg of propolis liquid, uniformly spraying the propolis liquid on the surface of 1kg of oat flour at a spraying speed of 2g/s, continuously stirring the oat flour at a stirring speed of 60r/min in the spraying process, drying after the spraying is finished, and dispersing until the oat flour is not bonded to each other to obtain a finished product.
Examples
Example 1: a meat curing method comprises the following steps:
s1, cleaning fresh meat materials, draining, and slicing to obtain meat slices; the meat material is pork, the thickness of the meat slices is 2cm, and the weight is 800g;
s2, placing 28kg of sliced meat into 16kg of the marinade prepared in the preparation example 1, wherein the temperature of the marinade is 45 ℃, placing the marinade into a rolling and kneading machine for rolling and kneading for 20min at the rotating speed of 8r/min, and then taking out the sliced meat to prepare marinated meat;
s3, weighing 1kg of soybean lecithin, adding 9kg of vegetable oil, stirring and dissolving to obtain a lecithin solution, wherein the soybean lecithin is in a food grade, and the vegetable oil is soybean oil; adding 8kg of lecithin solution into the cured meat, then placing the cured meat into a rolling machine to roll and knead for 10min at the rotating speed of 8r/min, and then taking out the cured meat to obtain a semi-finished product;
s4, weighing 2kg of the gelatin coated oat powder prepared in the preparation example 4, 0.7kg of the propolis coated oat powder prepared in the preparation example 7 and 16kg of water, and uniformly mixing and dispersing to prepare a compound liquid; adding 10kg of compound liquid into the semi-finished product, rolling and kneading for 10min in a rolling and kneading machine at the rotating speed of 8r/min, taking out the semi-finished product, soaking in marinade, immersing the semi-finished product in the marinade, boiling for 20min at 100 ℃, cooling, vacuum packaging, and storing at low temperature to obtain the finished product.
Example 2: a meat pickling method comprises the following steps:
s1, cleaning fresh meat materials, draining, and slicing to obtain meat slices; the meat material is beef, the thickness of the meat slices is 2cm, and the weight of the meat slices is 800g;
s2, placing 28kg of sliced meat into 16kg of marinade prepared in the preparation example 2, wherein the temperature of the marinade is 40 ℃, placing the marinade into a rolling and kneading machine for rolling and kneading for 20min at the rotating speed of 10r/min, and then taking out the sliced meat to prepare marinated meat;
s3, weighing 1kg of soybean lecithin, adding 9kg of vegetable oil, stirring and dissolving to obtain a lecithin solution, wherein the vegetable oil is soybean oil; adding 8kg of lecithin solution into the marinated meat, then placing the marinated meat into a rolling and kneading machine for rolling and kneading for 10min at the rotating speed of 10r/min, and then taking out the marinated meat to prepare a semi-finished product;
s4, weighing 2kg of the gelatin coated oat powder prepared in the preparation example 5, 0.4kg of the propolis coated oat powder prepared in the preparation example 8 and 10kg of water, and uniformly mixing and dispersing to prepare a compound liquid; adding 10kg of compound liquid into the semi-finished product, rolling and kneading for 10min in a rolling and kneading machine at the rotating speed of 10r/min, taking out the semi-finished product, soaking in marinade, immersing the semi-finished product in the marinade, boiling for 25min at 80 ℃, cooling, vacuum packaging, and storing at low temperature to obtain the finished product.
Example 3: a meat pickling method comprises the following steps:
s1, cleaning fresh meat materials, draining, and slicing to obtain meat slices; the meat material is pork, the thickness of the meat slices is 2cm, and the weight of the meat slices is 800g;
s2, placing 28kg of sliced meat into 16kg of the marinade prepared in the preparation example 3, wherein the temperature of the marinade is 50 ℃, placing the marinade into a rolling and kneading machine for rolling and kneading for 20min at the rotating speed of 5r/min, and then taking out the sliced meat to prepare marinated meat;
s3, weighing 1kg of soybean lecithin, adding 9kg of vegetable oil, stirring and dissolving to obtain a lecithin solution, wherein the vegetable oil is soybean oil; adding 8kg of lecithin solution into the cured meat, then placing the cured meat into a rolling machine for rolling treatment for 10min at the rotating speed of 5r/min, and then taking out the cured meat to obtain a semi-finished product;
s4, weighing 2kg of gelatin coated oat powder prepared in preparation example 6, 1kg of propolis coated oat powder prepared in preparation example 9 and 20kg of water, and uniformly mixing and dispersing to prepare a compound solution; adding 10kg of compound liquid into the semi-finished product, rolling and kneading for 10min in a rolling and kneading machine at the rotating speed of 5r/min, taking out the semi-finished product, soaking in marinade, immersing the semi-finished product in the marinade, boiling for 15min at 120 ℃, cooling, vacuum packaging, and storing at low temperature to obtain the finished product.
Example 4: the present embodiment is different from embodiment 1 in that:
the temperature of the marinade in S2 is 25 ℃.
Example 5: the present embodiment is different from embodiment 1 in that:
s4, weighing 2kg of the gelatin coated oat powder prepared in the preparation example 4 and 16kg of water, and uniformly mixing and dispersing to prepare a compound liquid; adding 10kg of compound liquid into the semi-finished product, rolling and kneading for 10min in a rolling and kneading machine at the rotating speed of 8r/min, taking out the semi-finished product, soaking in marinade, immersing the semi-finished product in the marinade, boiling for 20min at 100 ℃, cooling, vacuum packaging, and storing at low temperature to obtain the finished product.
Example 6: the present embodiment is different from embodiment 1 in that:
s4, weighing 0.7kg of the propolis coated oat powder prepared in the preparation example 7 and 16kg of water, and uniformly mixing and dispersing to prepare a compound solution; adding 10kg of compound liquid into the semi-finished product, rolling and kneading for 10min in a rolling and kneading machine at the rotating speed of 8r/min, taking out the semi-finished product, soaking in marinade, immersing the semi-finished product in the marinade, boiling for 20min at 100 ℃, cooling, vacuum packaging, and storing at low temperature to obtain the finished product.
Example 7: the present embodiment is different from embodiment 1 in that:
and S4, rolling and kneading the semi-finished product in a rolling and kneading machine at the rotating speed of 8r/min for 10min, taking out the semi-finished product, soaking the semi-finished product in the marinade of the marinade, immersing the semi-finished product in the marinade of the marinade, cooking the semi-finished product at the temperature of 100 ℃ for 20min, cooling, performing vacuum packaging, and storing at low temperature to obtain the finished product.
Example 8: the present embodiment is different from embodiment 1 in that:
s4, weighing 0.5kg of starch and 9.5kg of water, mixing and stirring uniformly to prepare a compound liquid; adding 10kg of compound liquid into the semi-finished product, rolling and kneading for 10min in a rolling and kneading machine at the rotating speed of 8r/min, taking out the semi-finished product, soaking in marinade, immersing the semi-finished product in the marinade, boiling for 20min at 100 ℃, cooling, vacuum packaging, and storing at low temperature to obtain the finished product.
Example 9: the present embodiment is different from embodiment 1 in that:
s4, weighing oat, grinding to obtain oat powder, weighing 2.7kg of oat powder and 16kg of water, and uniformly mixing and dispersing to obtain a compound liquid; adding 10kg of compound liquid into the semi-finished product, rolling and kneading for 10min in a rolling and kneading machine at the rotating speed of 8r/min, taking out the semi-finished product, soaking in marinade, immersing the semi-finished product in the marinade, boiling for 20min at 100 ℃, cooling, vacuum packaging, and storing at low temperature to obtain the finished product.
Example 10: the present embodiment is different from embodiment 1 in that:
during the preparation process of the gelatin coated oat flour, glutathione solution is not added into the raw materials.
Comparative example
Comparative example 1: this comparative example differs from example 1 in that:
s2, placing 28kg of meat slices into 16kg of the marinade prepared in the preparation example 1, wherein the temperature of the marinade is 45 ℃, placing the meat slices into a rolling and kneading machine, rolling and kneading the meat slices at a rotating speed of 8r/min for 20min, and taking out the meat slices to obtain the marinated meat;
and S3, soaking the marinated meat in the marinade, immersing the marinade meat in the marinade, boiling for 20min at 100 ℃, cooling, carrying out vacuum packaging, and storing at low temperature to obtain the finished product.
Comparative example 2: this comparative example differs from example 1 in that:
s2, placing 28kg of meat slices into 16kg of the marinade prepared in the preparation example 1, wherein the temperature of the marinade is 45 ℃, placing the meat slices into a rolling and kneading machine, rolling and kneading the meat slices at a rotating speed of 8r/min for 20min, and taking out the meat slices to obtain the marinated meat;
s3, weighing 1kg of soybean lecithin, adding 9kg of vegetable oil, stirring and dissolving to obtain a lecithin solution, wherein the vegetable oil is soybean oil; adding 8kg of lecithin solution into the cured meat, then placing the cured meat into a rolling machine to roll and knead for 10min at the rotating speed of 8r/min, and then taking out the cured meat to obtain a semi-finished product;
and S4, soaking the semi-finished product in the marinade, immersing the semi-finished product in the marinade, boiling for 20min at 100 ℃, cooling, carrying out vacuum packaging, and storing at low temperature to obtain the finished product.
Comparative example 3: this comparative example differs from example 1 in that:
s2, placing 28kg of meat slices into 16kg of the marinade prepared in the preparation example 1, wherein the temperature of the marinade is 45 ℃, placing the meat slices into a rolling and kneading machine, rolling and kneading the meat slices at a rotating speed of 8r/min for 20min, and taking out the meat slices to obtain the marinated meat;
s3, weighing 2kg of the gelatin coated oat powder prepared in the preparation example 4, 0.7kg of the propolis coated oat powder prepared in the preparation example 7 and 16kg of water, and uniformly mixing and dispersing to prepare a compound liquid; adding 10kg of the composite liquid into the marinated meat, then placing the marinated meat into a rolling and kneading machine to roll and knead the marinated meat for 10min at the rotating speed of 8r/min, then taking out the marinated meat, soaking the marinated meat in marinade, immersing the marinade meat in the marinade, then cooking the marinade meat for 20min at the temperature of 100 ℃, cooling, then carrying out vacuum packaging, and storing at low temperature to obtain the finished product.
Performance test
1. Density detection
Finished salted meat is prepared by the preparation methods of examples 1-10 and comparative examples 1-3, cubic sample meat pieces of 1cm x 1cm are cut out, the sample meat pieces cut out in examples 1-10 and comparative examples 1-3 are all at the same position of the corresponding finished salted meat, the sample meat pieces of examples 1-10 and comparative examples 1-3 are made to be the same in volume, the mass of the sample meat pieces is detected, data is recorded, and under the condition of the same volume, the mass of the sample meat pieces is large, and the density of the sample meat pieces is large.
2. Rapid thermal test
The finished salted meat is prepared by the preparation methods of the examples 1-10 and the comparative examples 1-3 respectively, the meat with the same mass as the examples 1-10 and the comparative examples 1-3 is respectively placed in a microwave oven for heating, the heating is carried out for 2.5min under the condition of 100 ℃ of the microwave oven, then the central temperature of the finished salted meat is immediately detected by a food thermometer, and the data is recorded.
3. Flavor detection
Respectively preparing finished salted meat by the preparation methods of the examples 1-10 and the comparative examples 1-3, respectively putting the meat with the same mass as the meat of the examples 1-10 and the comparative examples 1-3 into a basin, then heating in a microwave oven, and heating in the microwave oven at 100 ℃ for 3min; 130 food evaluators were searched to score the cured meat products prepared in examples 1 to 10 and comparative examples 1 to 3, respectively, according to the following criteria: mellow meat flavor, obvious flavor, fresh and tender mouthfeel, moderate salinity, better mouthfeel for 10 cents → unobvious meat flavor, dry and hard meat and poor mouthfeel for 1 cents.
TABLE 1 Performance test Table
Item Mass/g Center temperature/. Degree.C Fraction/minute
Example 1 1.12 100.0 10
Example 2 1.10 99.6 10
Example 3 1.13 100.0 10
Example 4 1.08 99.2 9.5
Example 5 1.06 98.8 /
Example 6 1.03 98.2 /
Example 7 1.01 98.0 /
Example 8 1.04 98.4 /
Example 9 1.00 97.8 /
Example 10 1.07 99.0 /
Comparative example 1 0.98 97.4 9.0
Comparative example 2 0.99 97.5 /
Comparative example 3 1.02 98.1 /
As can be seen from the combination of the embodiments 1 to 3 and the table 1, the finished pickled meat prepared by the method has the advantage of higher quality under the same volume, and the density of the finished pickled meat is higher, so that the quality of meat can be improved under the condition of reducing the occupied space, and therefore, more nutrition can be taken by soldiers.
Combining example 1 and examples 4-10 with table 1, it can be seen that the marinade temperature in S2 of example 4 is 25 ℃, compared to example 1, example 4 produces a finished cured meat of lower quality than example 1, lower core temperature than example 1, and lower score than example 1; the higher temperature of the marinade can promote the marinade to permeate into muscle fiber tissues, so that the finished marinated meat has better edible mouthfeel, is convenient to match with the composite liquid, improves the density of the finished marinated meat, and is convenient for quick cooking of the marinated meat.
In the step S4 of example 5, no propolis-coated oat flour is added to the raw materials of the compound liquid, in the step S4 of example 6, no gelatin-coated oat flour is added to the raw materials of the compound liquid, in the step S4 of example 7, the semi-finished product is not treated with the compound liquid, and only a rolling and kneading method is adopted as a post-treatment method, compared with example 1, the quality of the cured meat prepared by the steps 5, 6 and 7 is lower than that of example 1, and the central temperature is lower than that of example 1; the propolis coated oat powder and the gelatin coated oat powder are matched, so that the muscle fiber tissue of the surface hydrophobic group and the muscle fiber tissue of part of the surface hydrophilic group after pickling can be connected compactly, the structural density of the finished product muscle fiber is improved, the pickled meat has better edible mouthfeel under the condition of compact tissue structure, and the pickled meat is convenient to be supplied to war soldiers for eating.
In the step S4 of the example 8, the starch aqueous solution is used as the compound liquid, compared with the example 1, the quality of the finished cured meat prepared in the example 8 is lower than that of the example 1, and the central temperature is lower than that of the example 1; the starch aqueous solution has a bonding effect and a hydrophilic effect, so that not only the hydrophobic group on the surface of the muscle fiber tissue cannot be connected with the starch aqueous solution, but also the hydrophobic group cannot easily permeate into the muscle fiber tissue, thereby influencing the density of the finished salted meat; meanwhile, the instant heating effect of the finished pickled meat is influenced under the supporting action of the oat flour.
Example 9 oat flour in the complex liquid was not coated, compared to example 1, the quality of the cured meat of the finished product prepared in example 9 is lower than that of example 1, and the core temperature is lower than that of example 1; the oat flour which is not subjected to coating treatment is not easy to enter muscle fiber tissues, so that the internal structure density of the finished pickled meat is influenced.
Example 10 in the preparation process of the gelatin coated oat flour, glutathione is not added in the raw materials, compared with example 1, the quality of the finished pickled meat prepared in example 10 is lower than that of example 1, and the central temperature is lower than that of example 1; the oat powder, the gelatin solution and the glutathione solution are matched, in the curing process of the finished pickled meat, the oat powder is used for supporting and filling, the gelatin solution is heated and forms a cross-linked network structure with glutathione, hot air in a microwave oven is promoted to rapidly permeate into muscle fiber tissues, the oat powder and the gelatin are slightly expanded after being heated, the looseness of a space structure in the muscle fiber tissues is further expanded, the structure of the finished pickled meat is compact in the packaging and storing process, the quality of the meat is higher under the same volume, but the finished pickled meat can be completely cured quickly when being cured, so that the demand in wartime is met.
As can be seen by combining example 1 and comparative examples 1 to 3 with table 1, the cured meat of comparative example 1 is not treated with lecithin solution and post-treatment, the cured meat of comparative example 2 is not treated with post-treatment, and the cured meat of comparative example 3 is not treated with lecithin solution, compared to example 1, the cured meat of comparative examples 1, 2 and 3 has lower quality and lower core temperature than example 1; the space structure of muscle fibrin is changed after the meat slices are salted by the marinade, and hydrophobic amino acid residues such as phenylalanine and tryptophan residues in molecules are exposed, so that the surface hydrophobicity of the muscle fibrin is enhanced; processing the marinated meat by adopting lecithin, so that a lecithin hydrophobic group is attached to the surface of the muscle fibrin of the marinated meat, and a hydrophilic group faces to the side away from the muscle fibrin of the marinated meat; the lecithin solution is used for filling the connecting substances into the muscle fibers, so that the structural density of the muscle fibers is improved, and the pickled meat has good edible mouthfeel under the condition of compact tissue structure, thereby being convenient for military fighters to eat.
The specific embodiments are only for explaining the present application and are not limiting to the present application, and those skilled in the art can make modifications to the embodiments without inventive contribution as required after reading the present specification, but all the embodiments are protected by patent law within the scope of the claims of the present application.

Claims (10)

1. A meat pickling method is characterized by comprising the following steps:
s1, cleaning fresh meat materials, draining, and slicing to obtain meat slices;
s2, preparing marinade, mixing the marinade with sliced meat, rolling and kneading, and taking out the sliced meat to obtain marinated meat;
s3, adding a lecithin solution into the pickled meat for rolling and kneading treatment, and taking out the pickled meat to obtain a semi-finished product;
and S4, carrying out post-treatment, boiling, packaging and storage on the semi-finished product to obtain a finished product.
2. The method for salting meat according to claim 1, wherein: the marinade sauce comprises the following raw materials in parts by weight: 0.2-1 part of myrcia, 0.2-0.5 part of cassia bark, 0.1-1 part of star anise, 0.5-1.2 parts of fennel, 0.2-1 part of lemon juice, 0.2-1 part of carrot paste, 0.1-0.5 part of red date pulp, 0.2-0.5 part of pepper powder, 0.1-0.4 part of sweet osmanthus, 2-5 parts of cooking wine, 0.5-1.5 parts of pepper, 5-10 parts of chilli powder, 22-28 parts of oil, 3-5 parts of salt, 1-3 parts of monosodium glutamate, 1-2 parts of rock candy and 180-240 parts of water.
3. The method of claim 1, wherein the lecithin solution is prepared by dissolving soybean lecithin in vegetable oil.
4. A method of curing meat as claimed in claim 1 wherein said post-treatment comprises the steps of:
mixing the semi-finished product with the composite liquid, and then performing tumbling treatment; the compound liquid consists of gelatin coated oat powder, propolis coated oat powder and water in the weight ratio of 1.
5. The method of claim 4, wherein the gelatin coated oat flour is prepared by the following steps:
weighing oat, grinding the oat into powder to prepare oat powder, preparing a gelatin solution with the mass fraction of 0.2-1%, uniformly dispersing the oat powder in the gelatin solution, wherein the weight ratio of the oat powder to the gelatin solution is 1; and uniformly spraying a glutathione solution on the surface of the coating powder, wherein the mass ratio of the coating powder to the glutathione solution is 1:0.2-0.5, and drying to obtain a finished product.
6. The method for salting meat as claimed in claim 4, wherein the propolis-coated oat flour is prepared by the following method:
weighing oat, grinding the oat to prepare oat powder, weighing propolis, carrying out hot melting to prepare propolis liquid, weighing the propolis liquid, uniformly spraying the propolis liquid on the surface of the oat powder, wherein the mass ratio of the propolis liquid to the oat powder is 0.2-0.45, drying, and dispersing until the propolis liquid and the oat powder are not bonded with each other to prepare a finished product.
7. The method for salting meat according to claim 1, wherein the meat material is one or more of pork and beef.
8. A method for curing meat as claimed in claim 1 wherein the tumbling speed is 5-10r/min.
9. The method for curing meat as claimed in claim 1, wherein the temperature of the marinade in S2 is 40-50 ℃.
10. The method for salting meat according to claim 1, wherein the cooking step in S4 is as follows:
soaking the semi-finished product in marinade, and decocting at 80-120 deg.C for 15-25min.
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