CN115316611B - Meat pickling method - Google Patents

Meat pickling method Download PDF

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Publication number
CN115316611B
CN115316611B CN202211035940.5A CN202211035940A CN115316611B CN 115316611 B CN115316611 B CN 115316611B CN 202211035940 A CN202211035940 A CN 202211035940A CN 115316611 B CN115316611 B CN 115316611B
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meat
finished product
oat flour
marinade
solution
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CN115316611A (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)
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  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
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  • 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 water, and slicing to obtain meat slices; s2, preparing marinade, mixing the marinade with the sliced meat, rolling and kneading, and taking out the sliced meat to obtain marinated meat; s3, adding lecithin solution into the marinated meat for rolling and kneading, and then taking out the marinated meat to obtain a semi-finished product; s4, performing post-treatment, boiling, packaging and storage on the semi-finished product to obtain a finished product; the finished cured meat has good edible taste under the condition of compact tissue structure, thereby being convenient for the war soldier 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
Meat is classified into fish meat, livestock meat, poultry meat, etc., and the meat contains rich animal proteins, fats, minerals, vitamins, etc., and can not only supplement sufficient energy to the body, but also supplement nutrient components required by the body.
With the change of the world situation, the countries pay more and more attention to military development, military strength is closely related to soldiers, the soldiers need to survive in a field environment for a long time in the process of playing antagonism or actual combat, the field environment cannot have dietary supplement as the military base, and instant fast-heating food is mostly adopted in the field as combat supplement; so in order to supplement the soldiers with sufficient energy and nutrients, instant meats are more popular.
But the common meat does not have good taste and flavor, so the meat is generally pickled, then is put into a packaging bag, and is heated by a direct microwave oven when waiting for eating, thus not only meeting the combat requirement, but also having higher nutrition, and further ensuring that soldiers have better physical quality.
In the curing process of meat, the tissue structure of the meat is usually required to be loose, so that the curing material is convenient to infiltrate, and the cured meat is endowed with good edible taste; however, for soldiers, food supplementation largely determines survival in the battlefield, so that a loose texture would result in a meat mass of the same volume that is less than that of a dense texture, and 1g more food is important to combat soldiers.
Therefore, it is highly desirable to provide a method for curing meat, which can provide a good taste for the soldiers under the condition that the texture of the cured meat is compact.
Disclosure of Invention
In order to ensure that the finished cured meat has good edible taste under the condition of compact tissue structure, thereby being convenient for the war soldier to eat, the application provides a meat curing method.
The application provides a meat pickling method, which adopts the following technical scheme:
a method for curing meat comprising the steps of:
s1, cleaning fresh meat materials, draining water, and slicing to obtain meat slices;
s2, preparing marinade, mixing the marinade with the sliced meat, rolling and kneading, and taking out the sliced meat to obtain marinated meat;
s3, adding lecithin solution into the marinated meat for rolling and kneading, and then taking out the marinated meat to obtain a semi-finished product;
s4, performing 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 marinade, the space structure of the muscle fiber protein is changed, hydrophobic amino acid residues such as phenylalanine, tryptophan residues and the like in molecules are exposed, and the surface hydrophobicity of the muscle fiber protein is enhanced; treating the marinated meat with lecithin to enable lecithin hydrophobic groups to be attached to the surface of muscle fiber protein of the marinated meat, wherein hydrophilic groups face to one side away from the muscle fiber protein of the marinated meat; the lecithin solution is used as filling and connecting materials of the muscle fibers, so that the structure density of the muscle fibers is improved, and the finished cured meat has good edible taste under the condition of relatively compact tissue structure, thereby being convenient for the fighter soldiers to eat.
Preferably, the marinade comprises the following raw materials in parts by weight: 0.2-1 part of myrcia, 0.2-0.5 part of cinnamon, 0.1-1 part of star anise, 0.5-1.2 part 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 powder, 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.
By adopting the technical scheme, the fragrant leaves, the cinnamon, the star anise, the fennel and the sweet osmanthus are matched, so that the fragrance of meat can be stimulated; the lemon juice, the carrot paste and the red jujube paste are matched, so that the edible mouthfeel of the meat can be balanced; starch and oil are matched, so that the taste of the finished cured meat can be kept by water locking; the salt, the chilli powder, the rock candy and the monosodium glutamate are matched, so that the marinade has salty taste and slightly spicy taste, and the finished product has good edible taste; 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 groups of the soybean lecithin are further promoted to be attracted and connected with the hydrophobic groups on the surface of the muscle fiber protein, the structure density among the muscle fiber protein is further improved, and the finished product cured meat has good edible taste under the condition of relatively compact tissue structure, so that the soybean lecithin is convenient for being eaten by war soldiers.
Preferably, the post-treatment comprises the steps of:
mixing the semi-finished product with the composite liquid, and then carrying out rolling treatment; the composite liquid consists of gelatin coated oat flour, propolis coated oat flour and water in a weight ratio of 1:0.2-0.5:5-10.
By adopting the technical scheme, the lecithin solution, the gelatin coated oat flour and the propolis coated oat flour 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 subjected to rolling treatment, so that the compound liquid enters the muscle fiber, the hydroxyl and carboxyl contained in the gelatin film on the surface of the gelatin coated oat flour can react and be connected with the hydrophilic group of the lecithin, the gelatin coated oat flour can be connected with two adjacent muscle fibers treated by the lecithin solution, the function of connecting a bridge is achieved, and the density of the finished muscle fiber is further improved.
The surface of the muscle fiber protein still presents a hydrophilic effect at the position of the muscle fiber protein which is not reached by marinade, and at the moment, the lecithin hydrophilic group is easy to be inwards and the hydrophobic group is outwards by the treatment of lecithin solution; the hydrophobic effect of the propolis film on the surface of the propolis coated oat flour can be used for attracting and connecting the propolis film, so that the structural density of the finished product muscle fiber protein is further improved, and the finished product cured meat has good edible taste under the condition of relatively compact tissue structure, thereby being convenient for being provided for war soldiers to eat.
Preferably, the gelatin coated oat flour is prepared by the following method:
weighing oat, grinding to obtain oat flour, preparing gelatin solution with mass fraction of 0.2-1%, uniformly dispersing oat flour in gelatin solution, mixing oat flour and gelatin solution at weight ratio of 1:2-3, and spray drying to obtain coated powder; uniformly spraying 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, oat flour, gelatin solution and glutathione solution are matched, and gelatin solution and glutathione solution are sequentially adopted to coat oat flour; in the curing process of the finished cured meat, the oat flour is utilized to support and fill a cross-linked network structure formed by the combination of gelatin solution heating and glutathione, so that hot air flow in a microwave oven is promoted to quickly permeate into the muscle fiber tissue, and the oat flour and gelatin slightly expand after being heated, so that the porosity of the spatial structure in the muscle fiber tissue is further expanded, and the hot air flow is further promoted to quickly permeate into each position in the muscle fiber tissue; the structure of the finished product cured meat is compact in the packaging and storing process, the quality of the meat is higher under the same volume, and the finished product cured meat can be quickly cured completely when being cured, thereby meeting the requirements of war.
Preferably, the propolis coated oat flour is prepared by the following method:
grinding oat to obtain oat flour, weighing propolis, hot melting to obtain propolis solution, uniformly spraying the propolis solution on the surface of oat flour, drying the mixture at a mass ratio of 0.2-0.45:1, and dispersing the mixture until the mixture is not bonded to each other to obtain the final product.
By adopting the technical scheme, the propolis and the oat flour are matched, and the oat flour is coated by the propolis, so that the oat flour is stably attached in a muscle fiber tissue structure, and the finished cured meat can be quickly and completely cured in the curing process; and the propolis is gradually hot-melted under the action of microwaves, so that the expansion of oat flour is promoted, the taste of the finished product cured meat can be improved, meanwhile, the flowing propolis can uniformly circulate to the pores of the internal tissue structure of the meat, so that the effective components in oat flour and marinade are conveniently blocked in the muscle fiber tissue of the finished product cured meat, the taste of the finished product cured meat is ensured, and the finished product cured meat can be promoted to be quickly 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 different proportions of nutrient substances, so that the combat soldier can take in more comprehensive and complete nutrition, and the physical quality of the soldier can be improved conveniently.
Preferably, the rotating speed of the tumbling treatment is 5-10r/min.
By adopting the technical scheme, the rotating speed of the rolling treatment is limited, so that marinade, lecithin solution and compound liquid can uniformly permeate into muscle fiber tissues, the taste of the finished product marinated meat is ensured, and the cooking efficiency of the finished product marinated meat is improved.
Preferably, the marinade temperature in S2 is 40-50deg.C.
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 taste of the finished marinade meat is further improved.
Preferably, the step of cooking in S4 is as follows:
soaking the semi-finished product in marinade, and decocting at 80-120deg.C for 15-25min.
By adopting the technical scheme, the marinade, lecithin, gelatin coated oat flour and beeswax coated oat flour are adopted to heat and cook the semi-finished product after the post-treatment, so that the semi-finished product is cooked and the stable adhesion of the marinade, lecithin, gelatin coated oat flour and beeswax coated oat flour in the muscle fiber tissue of the finished product of the cured meat is ensured; therefore, the finished cured meat has a compact tissue structure in the storage process, and has a rapid and uniform curing effect when the secondary curing is carried out by microwave heating.
In summary, the application has the following beneficial effects:
1. after the meat slices are salted by marinade, the space structure of the muscle fiber protein is changed, hydrophobic amino acid residues such as phenylalanine, tryptophan residues and the like in molecules are exposed, and the surface hydrophobicity of the muscle fiber protein is enhanced; treating the marinated meat with lecithin to enable lecithin hydrophobic groups to be attached to the surface of muscle fiber protein of the marinated meat, wherein hydrophilic groups face to one side away from the muscle fiber protein of the marinated meat; the lecithin solution is used for filling the connecting substance for the muscle fibers, so that the structure density of the muscle fibers is improved, and the finished cured meat has good edible taste under the condition of relatively compact tissue structure, thereby being convenient for the combat soldiers to eat.
2. The lecithin solution, the gelatin-coated oat flour and the propolis-coated oat flour 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 subjected to rolling treatment, so that the compound liquid enters the muscle fiber, the gelatin film on the surface of the gelatin-coated oat flour contains hydroxyl and carboxyl and can react and be connected with the hydrophilic group of the lecithin, and the gelatin-coated oat flour can be connected with two adjacent muscle fibers treated by the lecithin solution, so that the function of a connecting bridge is achieved, and the density of the muscle fiber of the finished product is further improved.
3. Oat flour, gelatin, glutathione and muscle fiber protein are matched, and the higher protein content in the oat flour is used for matching with the glutathione, gelatin and muscle fiber protein, so that the internal tissue structure of the muscle fiber forms a network structure with higher crosslinking degree, the effective components in marinade are conveniently blocked on the surface of chicken fiber protein, the structural density of the muscle fiber tissue is conveniently improved, and the finished marinated meat still has better edible taste and higher tissue structure density in the processing and curing processes of the finished marinated meat, 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 flour and propolis coated oat flour in the composite liquid are dispersed in water, and rolling and kneading and water penetration are matched to promote the gelatin coated oat flour and propolis coated oat flour to enter muscle fiber tissues, and finally the gelatin coated oat flour and the propolis coated oat flour are matched with lecithin, so that the effect of improving the structural compactness of the cured meat of a finished product is achieved.
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 steps:
0.6kg of bay leaves, 0.35kg of cinnamon, 0.6kg of star anise, 1kg of fennel, 0.5kg of lemon juice, 0.5kg of carrot puree, 0.2kg of red date pulp, 0.3kg of pepper, 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 sugar and 210kg of water;
the preparation method comprises the following steps:
weighing bay leaves, cinnamon, star anise, fennel, cooking wine and water with the total amount of 1/3, mixing and stirring uniformly, and standing for 15min to obtain a mixture A;
weighing lemon juice, carrot paste, red jujube paste, sweet osmanthus and water with the total amount of 1/3, mixing and stirring uniformly, and standing for 5min to obtain a mixture B;
weighing chilli powder, pepper and pepper powder, uniformly mixing to obtain a mixture C, weighing rock sugar, starch and water with the total amount of 1/3 of the rest water, uniformly mixing and stirring to obtain mixed slurry D; mixing the mixture A, the mixture B and the mixture C uniformly, adding oil, salt and monosodium glutamate, continuously mixing and stirring uniformly, finally adding the mixed slurry D, stirring for 15min at the rotating speed of 80r/min, and obtaining the finished marinade for marinating the marinades after mixing uniformly.
Preparation example 2: the present preparation example differs from preparation example 1 in that:
0.2kg of myrcia, 0.2kg of cinnamon, 0.1kg of star anise, 0.5kg of fennel, 0.2kg of lemon juice, 0.2kg of carrot puree, 0.1kg of red date pulp, 0.2kg of pepper, 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 sugar and 180kg.
Preparation example 3: the present preparation example differs from preparation example 1 in that:
1kg of myrcia, 0.5kg of cinnamon, 1kg of star anise, 1.2kg of fennel, 1kg of lemon juice, 1kg of carrot puree, 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 chilli powder, 28kg of oil, 5kg of salt, 3kg of monosodium glutamate, 2kg of rock sugar and 240kg of water.
Preparation example of gelatin coated oat flour
The gelatin and glutathione in the following raw materials are food grade.
Preparation example 4: the gelatin coated oat flour is prepared by the following method:
grinding oat to obtain oat flour with particle size of 150 meshes, soaking gelatin in water for dispersion, heating to 50deg.C, and stirring to dissolve gelatin completely to obtain gelatin solution with mass fraction of 0.5%; 1kg of oat flour is weighed and evenly dispersed in 2.5kg of gelatin solution, and the coated flour is prepared by spray drying; weighing glutathione, and stirring and dissolving the glutathione in water to prepare a glutathione solution with the mass fraction of 1%; 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 adhered to each other to obtain a finished product.
Preparation example 5: the gelatin coated oat flour is prepared by the following method:
grinding oat to obtain oat flour with particle size of 150 meshes, soaking gelatin in water for dispersion, heating to 50deg.C, and stirring to dissolve gelatin completely to obtain gelatin solution with mass fraction of 0.2%; weighing 1kg of oat flour, uniformly dispersing in 3kg of gelatin solution, and performing spray drying to obtain coated powder; weighing glutathione, and stirring and dissolving the glutathione in water to prepare a glutathione solution with the mass fraction of 1%; uniformly spraying 0.2kg of glutathione solution on the surface of 1kg of coating powder, and drying and dispersing until the glutathione solution is not adhered to each other to obtain a finished product.
Preparation example 6: the gelatin coated oat flour is prepared by the following method:
grinding oat to obtain oat flour with particle size of 150 meshes, soaking gelatin in water for dispersion, heating to 50deg.C, and stirring to dissolve gelatin completely to obtain gelatin solution with mass fraction of 1%; weighing 1kg of oat flour, uniformly dispersing in 2kg of gelatin solution, and performing spray drying to obtain coated powder; weighing glutathione, and stirring and dissolving the glutathione in water to prepare a glutathione solution with the mass fraction of 1%; uniformly spraying 0.5kg of glutathione solution on the surface of 1kg of coating powder, and drying and dispersing until the glutathione solution is not adhered to each other to obtain a finished product.
Preparation example of propolis coated oat flour
The propolis in the following raw materials is food-grade propolis.
Preparation example 7: the propolis coated oat flour is prepared by the following method:
weighing oat, and grinding to obtain oat powder with particle size of 150 meshes; weighing propolis, heating to 68deg.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, wherein the spraying speed of the propolis liquid is 2g/s, stirring the oat flour at a stirring speed of 60r/min continuously in the spraying process, and drying and dispersing until the oat flour is not adhered to each other after the spraying is finished to obtain a finished product.
Preparation example 8: the propolis coated oat flour is prepared by the following method:
weighing oat, and grinding to obtain oat powder with particle size of 150 meshes; weighing propolis, heating to 68deg.C, and hot-melting to obtain propolis solution; weighing 0.2kg of propolis liquid, uniformly spraying the propolis liquid on the surface of 1kg of oat flour, wherein the spraying speed of the propolis liquid is 2g/s, stirring the oat flour at a stirring speed of 60r/min continuously in the spraying process, and drying and dispersing until the oat flour is not adhered to each other after the spraying is finished to obtain a finished product.
Preparation example 9: the propolis coated oat flour is prepared by the following method:
weighing oat, and grinding to obtain oat powder with particle size of 150 meshes; weighing propolis, heating to 68deg.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, wherein the spraying speed of the propolis liquid is 2g/s, stirring the oat flour at a stirring speed of 60r/min continuously in the spraying process, and drying and dispersing until the oat flour is not adhered to each other after the spraying is finished to obtain a finished product.
Examples
Example 1: a meat pickling method comprises the following steps:
s1, cleaning fresh meat materials, draining water, and slicing to obtain meat slices; the meat material is pork, the thickness of the meat slice is 2cm, and the weight is 800g;
s2, placing 28kg of meat slices into 16kg of marinade prepared in preparation example 1, wherein the temperature of the marinade is 45 ℃, placing the meat slices into a tumbling machine for tumbling at a rotating speed of 8r/min for 20min, and then taking out the meat slices to prepare marinade 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 food grade, and the vegetable oil is soybean oil; adding 8kg of lecithin solution into the marinated meat, then placing the marinated meat into a rolling machine for rolling and kneading at the rotating speed of 8r/min for 10min, and then taking out the marinated meat to prepare a semi-finished product;
s4, weighing 2kg of gelatin-coated oat flour prepared in preparation example 4, 0.7kg of propolis-coated oat flour prepared in preparation example 7 and 16kg of water, and uniformly mixing and dispersing to prepare a composite liquid; adding 10kg of composite liquid into the semi-finished product, rolling and kneading for 10min at a rotating speed of 8r/min in a rolling and kneading machine, 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 water, and slicing to obtain meat slices; the meat material is beef, the thickness of the meat slice is 2cm, and the weight is 800g;
s2, placing 28kg of meat slices into 16kg of marinade prepared in preparation example 2, wherein the temperature of the marinade is 40 ℃, placing the meat slices into a tumbling machine for tumbling at a rotating speed of 10r/min for 20min, and then taking out the meat slices to prepare marinade meat;
s3, weighing 1kg of soybean lecithin, adding 9kg of vegetable oil, stirring and dissolving to obtain 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 machine for rolling and kneading at a rotating speed of 10r/min for 10min, and then taking out the marinated meat to prepare a semi-finished product;
s4, weighing 2kg of gelatin-coated oat flour prepared in preparation example 5, 0.4kg of propolis-coated oat flour prepared in preparation example 8 and 10kg of water, and uniformly mixing and dispersing to prepare a composite liquid; adding 10kg of composite liquid into the semi-finished product, rolling and kneading for 10min at a rotating speed of 10r/min in a rolling and kneading machine, 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 water, and slicing to obtain meat slices; the meat material is pork, the thickness of the meat slice is 2cm, and the weight is 800g;
s2, placing 28kg of meat slices into 16kg of marinade prepared in preparation example 3, wherein the temperature of the marinade is 50 ℃, placing the meat slices into a tumbling machine for tumbling at a rotating speed of 5r/min for 20min, and then taking out the meat slices to prepare marinade meat;
s3, weighing 1kg of soybean lecithin, adding 9kg of vegetable oil, stirring and dissolving to obtain lecithin solution, wherein the vegetable oil is soybean oil; adding 8kg of lecithin solution into the marinated meat, then placing the marinated meat in a rolling machine for rolling and kneading at a rotating speed of 5r/min for 10min, and then taking out the marinated meat to prepare a semi-finished product;
s4, weighing 2kg of gelatin-coated oat flour prepared in preparation example 6, 1kg of propolis-coated oat flour prepared in preparation example 9 and 20kg of water, and uniformly mixing and dispersing to prepare a composite liquid; adding 10kg of composite liquid into the semi-finished product, rolling and kneading for 10min at a rotating speed of 5r/min in a rolling and kneading machine, 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: this embodiment differs from embodiment 1 in that:
the marinade temperature in S2 is 25 ℃.
Example 5: this embodiment differs from embodiment 1 in that:
s4, weighing 2kg of gelatin coated oat flour prepared in preparation example 4 and 16kg of water, and uniformly mixing and dispersing to prepare a composite liquid; adding 10kg of composite liquid into the semi-finished product, rolling and kneading for 10min at a rotating speed of 8r/min in a rolling and kneading machine, 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: this embodiment differs from embodiment 1 in that:
s4, weighing 0.7kg of the propolis coated oat flour prepared in the preparation example 7 and 16kg of water, and uniformly mixing and dispersing to prepare a composite liquid; adding 10kg of composite liquid into the semi-finished product, rolling and kneading for 10min at a rotating speed of 8r/min in a rolling and kneading machine, 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: this embodiment differs from embodiment 1 in that:
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 marinade, immersing the semi-finished product in the marinade, boiling the semi-finished product at 100 ℃ for 20min, cooling, vacuum packaging, and storing at low temperature to obtain the finished product.
Example 8: this embodiment differs from embodiment 1 in that:
s4, weighing 0.5kg of starch and 9.5kg of water, and uniformly mixing and stirring to obtain a composite liquid; adding 10kg of composite liquid into the semi-finished product, rolling and kneading for 10min at a rotating speed of 8r/min in a rolling and kneading machine, 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: this embodiment differs from embodiment 1 in that:
s4, weighing oat, grinding to obtain oat flour, weighing 2.7kg of oat flour and 16kg of water, and uniformly mixing and dispersing to obtain a composite liquid; adding 10kg of composite liquid into the semi-finished product, rolling and kneading for 10min at a rotating speed of 8r/min in a rolling and kneading machine, 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: this embodiment differs from embodiment 1 in that:
in the preparation process of the gelatin coated oat flour, no glutathione solution is 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 marinade prepared in preparation example 1, wherein the temperature of the marinade is 45 ℃, placing the meat slices into a tumbling machine for tumbling at a rotating speed of 8r/min for 20min, and then taking out the meat slices to prepare marinade meat;
s3, soaking the marinated meat in marinade, immersing the marinated meat in the marinade, boiling the marinated meat at 100 ℃ for 20min, cooling, 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 marinade prepared in preparation example 1, wherein the temperature of the marinade is 45 ℃, placing the meat slices into a tumbling machine for tumbling at a rotating speed of 8r/min for 20min, and then taking out the meat slices to prepare marinade meat;
s3, weighing 1kg of soybean lecithin, adding 9kg of vegetable oil, stirring and dissolving to obtain 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 machine for rolling and kneading at the rotating speed of 8r/min for 10min, and then taking out the marinated meat to prepare a semi-finished product;
s4, soaking the semi-finished product 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.
Comparative example 3: this comparative example differs from example 1 in that:
s2, placing 28kg of meat slices into 16kg of marinade prepared in preparation example 1, wherein the temperature of the marinade is 45 ℃, placing the meat slices into a tumbling machine for tumbling at a rotating speed of 8r/min for 20min, and then taking out the meat slices to prepare marinade meat;
s3, weighing 2kg of gelatin-coated oat flour prepared in preparation example 4, 0.7kg of propolis-coated oat flour prepared in preparation example 7 and 16kg of water, and uniformly mixing and dispersing to prepare a composite liquid; adding 10kg of composite liquid into marinated meat, rolling and kneading at 8r/min for 10min, taking out marinated meat, soaking in marinated marinade, soaking marinated meat, boiling at 100deg.C for 20min, cooling, vacuum packaging, and storing at low temperature.
Performance test
1. Density detection
The preparation methods of the examples 1-10 and the comparative examples 1-3 are respectively adopted to prepare finished cured meat, cubic sample meat blocks with the size of 1cm multiplied by 1cm are respectively cut, the sample meat blocks cut in the examples 1-10 and the comparative examples 1-3 are the same positions of the corresponding finished cured meat, the sample meat blocks of the examples 1-10 and the comparative examples 1-3 have the same volumes, the quality of the sample meat blocks is respectively detected, data are recorded, and under the same volume condition, the mass of the sample meat blocks is large, and the density of the sample meat blocks is large.
2. Quick heat detection
The preparation method of examples 1-10 and comparative examples 1-3 is adopted to prepare finished cured meat, the meat with the same mass as that of examples 1-10 and comparative examples 1-3 is respectively put into a microwave oven to be heated, the temperature of the microwave oven is 100 ℃ for 2.5min, then a food thermometer is adopted to detect the center temperature of the finished cured meat immediately, and data are recorded.
3. Flavor detection
Preparing finished salted meat by adopting the preparation methods of the examples 1-10 and the comparative examples 1-3 respectively, putting the meat with the quality of the examples 1-10 and the comparative examples 1-3 into a basin respectively, and then heating the basin in a microwave oven for 3min at the temperature of 100 ℃; the evaluation staff seeking 130 foods scored the finished cured meats prepared in examples 1-10 and comparative examples 1-3, respectively, according to the following criteria: mellow meat flavor, obvious flavor, fresh and tender taste, moderate salty taste, better taste of 10 minutes, insignificant meat flavor, dryness and hardness and poor taste of 1 minute.
Table 1 performance test table
Project Mass/g Center temperature/. Degree.C Score/score
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 by combining the embodiments 1-3 and combining the table 1, the finished product cured meat prepared by the application has the advantage of higher quality under the same volume, which shows that the density of the finished product cured meat is higher, and the quality of the meat is improved under the condition of reducing the occupied space, thereby meeting the requirement that soldiers ingest more nutrition, and the finished product cured meat has better taste, and can be quickly cured completely in a short time after being heated in a microwave oven, so that the finished product cured meat still has better edible taste under the condition of compacter tissue structure, thereby being convenient for the soldiers to eat.
As can be seen in combination with examples 1 and examples 4-10 and with table 1, the marinade temperature in S2 of example 4 is 25 ℃, the finished marinated meat prepared in example 4 has a lower mass than example 1, a lower center temperature than example 1, and a lower score than example 1, as compared to example 1; the high temperature of the marinade can promote the marinade to permeate into muscle fiber tissues, so that the finished cured meat is endowed with good edible taste, the marinade is convenient to be matched with a composite liquid, the density of the finished cured meat is improved, and the cured meat is convenient to be quickly cooked.
In the step S4 of the example 5, the propolis coated oat flour is not added to the raw material of the composite liquid, in the step S4 of the example 6, the gelatin coated oat flour is not added to the raw material of the composite liquid, in the step S4 of the example 7, the semi-finished product is not treated by the composite liquid, and only a rolling and kneading means is adopted as a post-treatment means, compared with the finished product prepared in the examples 5, 6 and 7, the quality of the cured meat is lower than that of the example 1, and the center temperature is lower than that of the example 1; the propolis coated oat flour and the gelatin coated oat flour are matched, so that the muscle fiber tissue of the surface hydrophobic group and the muscle fiber tissue of the partial surface hydrophilic group after curing can be compactly connected, the structural density of the finished product muscle fiber is improved, the finished product cured meat tissue structure has good edible mouthfeel under the condition of compacter structure, and the food is convenient for the combat soldiers to eat.
In the step S4 of the example 8, the aqueous starch solution is used as the composite liquid, and compared with the example 1, the quality of the cured meat product prepared in the example 8 is lower than that of the example 1, and the center 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 groups on the surface of the muscle fiber tissue cannot be connected with the starch aqueous solution, but also the hydrophobic groups are not easy to permeate into the muscle fiber tissue, and the density of the finished cured meat is affected; meanwhile, under the supporting effect of no oat flour, the quick heating effect of the finished product cured meat is affected.
In example 9, oat flour in the composite liquid is not coated, and compared with example 1, the quality of the finished cured meat prepared in example 9 is lower than that of example 1, and the center 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 tissue, so that the internal structure density of the finished cured meat is affected.
In the preparation process of the gelatin-coated oat flour in example 10, no glutathione is added into the raw materials, and compared with example 1, the quality of the finished cured meat prepared in example 10 is lower than that of example 1, and the center temperature is lower than that of example 1; the oat flour, the gelatin solution and the glutathione solution are matched, and in the curing process of the finished product cured meat, the oat flour is used for supporting and filling, and matched with a cross-linked network structure formed by heating the gelatin solution and glutathione, so that hot air flow in a microwave oven is promoted to quickly permeate into muscle fiber tissues, the oat flour and the gelatin are slightly expanded after being heated, the porosity of the spatial structure in the muscle fiber tissues is further expanded, the structure of the finished product cured meat is compact in the packaging and storing process, the quality of the meat is higher under the same volume, and the finished product cured meat can be quickly cured completely when being cured, so that the war time needs are met.
As can be seen from the combination of examples 1 and comparative examples 1 to 3 and the combination of table 1, in the preparation of the cured meat of the finished product of comparative example 1, the cured meat of the finished product of comparative example 2 was not subjected to the processes of lecithin solution and post-treatment, and in the preparation of the cured meat of the finished product of comparative example 3, the cured meat of the finished product of comparative example 1, 2 and 3 was not subjected to the treatment of lecithin solution, and the quality of the cured meat of the finished product of comparative example 1, 2 and 3 was lower than that of example 1, and the center temperature was lower than that of example 1; after the meat slices are salted by the marinade, the space structure of the muscle fiber protein 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 fiber protein is enhanced; treating the marinated meat with lecithin to enable lecithin hydrophobic groups to be attached to the surface of muscle fiber protein of the marinated meat, wherein hydrophilic groups face to one side away from the muscle fiber protein of the marinated meat; the lecithin solution is used for filling the connecting substance for the muscle fibers, so that the structure density of the muscle fibers is improved, and the finished cured meat has good edible taste under the condition of relatively compact tissue structure, thereby being convenient for the combat soldiers to eat.
The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.

Claims (6)

1. A method for curing meat, comprising the steps of:
s1, cleaning fresh meat materials, draining water, and slicing to obtain meat slices;
s2, preparing marinade, mixing the marinade with the sliced meat, wherein the temperature of the marinade is 40-50 ℃; rolling and kneading, and taking out the meat slices to obtain marinated meat;
s3, adding lecithin solution into the marinated meat for rolling and kneading, and then taking out the marinated meat to obtain a semi-finished product;
s4, performing post-treatment, boiling, packaging and storage on the semi-finished product to obtain a finished product;
the post-treatment comprises the following steps:
mixing the semi-finished product with the composite liquid, and then carrying out rolling treatment; the composite liquid consists of gelatin coated oat flour, propolis coated oat flour and water in a weight ratio of 1:0.2-0.5:5-10;
the gelatin coated oat flour is prepared by the following method:
weighing oat, grinding to obtain oat flour, preparing gelatin solution with mass fraction of 0.2-1%, uniformly dispersing oat flour in gelatin solution, mixing oat flour and gelatin solution at weight ratio of 1:2-3, and spray drying to obtain coated powder; uniformly spraying 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;
the propolis coated oat flour is prepared by the following method:
grinding oat to obtain oat flour, weighing propolis, hot melting to obtain propolis solution, uniformly spraying the propolis solution on the surface of oat flour, drying the mixture at a mass ratio of 0.2-0.45:1, and dispersing the mixture until the mixture is not bonded to each other to obtain the final product.
2. A method of curing meat as set forth in claim 1 wherein: the marinade comprises the following raw materials in parts by weight: 0.2-1 part of myrcia, 0.2-0.5 part of cinnamon, 0.1-1 part of star anise, 0.5-1.2 part 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 powder, 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. A method of curing meat according to claim 1, wherein the lecithin solution is prepared by dissolving soybean lecithin in vegetable oil.
4. A method of curing meat according to claim 1, wherein the meat material is pork or beef.
5. The method of claim 1, wherein the tumbling is performed at a speed of 5-10r/min.
6. The method for curing meat according to claim 1, wherein the step of cooking in S4 is as follows:
soaking the semi-finished product in marinade, and decocting at 80-120deg.C for 15-25min.
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