CN115989858A - Quick-frozen crystal smooth meat and preparation method thereof - Google Patents

Abstract

The invention discloses quick-frozen crystal smooth meat and a preparation method thereof, which relate to the technical field of food engineering and are technically characterized in that: the quick-frozen crystal smooth meat comprises the following raw materials in parts by mass: 80-90 parts of pork, 22-30 parts of sweet potato starch and 5-10 parts of acetate starch; the viscosity of the acetate starch is 1000-1310BU, and the whiteness is 90-95%; the pork adopts pork neck. The quick-frozen crystal smooth meat provided by the invention has the characteristics of Q-shaped taste, rich meat flavor, smooth taste and no rotten after long-time boiling.

Description

Quick-frozen crystal smooth meat and preparation method thereof

Technical Field

The invention relates to the technical field of food engineering, in particular to quick-frozen crystal smooth meat and a preparation method thereof.

Background

The waterslide meat is spicy meat dish which is cooked by using lean pork and eggs as main materials and vegetable oil, not only can promote appetite, but also can supplement high-quality protein and nutrients such as essential fatty acid, vitamins, iron and the like. It is worth mentioning that the meat is cooked after pasting on the meat slices, the meat quality is kept fresh and tender, the meat is easy to digest, the whole process is not fried at high temperature for a long time, the generation of cancerogenic substances is avoided, and the meat cooking method is a relatively scientific meat cooking method.

Generally speaking, the waterslide meat is ready-to-eat, the mouthfeel and the taste are the best, sweet potato starch is usually used as the outer wrapping powder, but the manual production consumes manpower and material resources due to huge market demands, so the current demand for the quick-frozen waterslide meat is large, but if the quick-frozen product is produced according to the formula and the preparation method of the current ready-to-eat, the problems of insufficient meat flavor, burnt pot, burnt soup and poor mouthfeel can exist after the product is thawed.

In view of this, the present patent is filed.

Disclosure of Invention

The invention aims to solve the problems, and provides quick-frozen crystal smooth meat and a preparation method thereof, which solve the problems of insufficient meat fragrance and pasting of external wrapping powder after the quick-frozen crystal smooth meat is thawed.

In order to achieve the above object, the present invention is as follows: the quick-frozen crystal smooth meat is prepared from the following raw materials in parts by mass: 80-90 parts of pork, 10-14 parts of curing materials, 22-30 parts of sweet potato starch and 5-10 parts of acetate starch.

The principle of the invention is as follows: according to the invention, a certain proportion of acetate starch is added in the formula of the external wrapping powder, the acetate starch is denatured by potato starch, the potato starch has the advantages of high crosslinking degree, high film forming strength, good stability and low expansion degree, and the acetate starch and the sweet potato starch can form a firm net structure when being matched for use, so that the taste of the quick-frozen crystal smooth meat is close to that of the traditional product, a certain toughness is reserved, the appearance is more attractive, the baking and the powder removal are avoided after long-time boiling, and the moisture of the crystal smooth meat can be locked.

Preferably, the viscosity of the acetate starch is 1000-1310BU, and the whiteness is 90-95%. The viscosity of the acetate starch is high, so that the stability of the outer wrapping layer of the crystal smooth meat can be ensured, the crystal smooth meat is not unshelling after being boiled, the brightness can improve the transparent degree of the outer wrapping powder, the appearance is beautified, and the cost is increased.

More preferably, the pork is pork neck. The invention selects pig front pork-in or pig rear leg-in, and solves the problems of low raw material utilization rate, irregular raw material utilization rate, less lean and rich fertilizer and insufficient meat fragrance.

Preferably, the curing material is prepared from the following raw materials in parts by mass: 3-5 parts of whole egg liquid, 3-5 parts of sweet potato starch, 2-4 parts of soybean oil, 0.8-1.5 parts of edible salt, 0.3-0.5 part of white granulated sugar, 0.3-0.6 part of compound spice, 0.1-0.3 part of green pricklyash peel powder, 0.3-0.5 part of compound water-retaining agent and 0.01-0.03 part of D-sodium erythorbate. The compound spice is mainly prepared from green pricklyash peel powder, white pepper powder and ginger powder.

A preparation method of quick-frozen crystal smooth meat comprises the following steps:

s1, preparing raw materials: cutting pork into strips of 0.8-1.2cm width; the width is smaller than that of the powder, the meat feel is poor after the powder is wrapped, and the meat flavor is insufficient; the width is too large, the appearance is poor, and the product cost is high.

S2, pickling: curing the pork strips cut in the step S1 by using curing materials, uniformly mixing the pork with the curing materials, and then standing at 0-4 ℃ for 8-12 hours; the flavor is not easy to permeate into the center of meat due to too low curing temperature, and meat microorganisms are easy to spoil due to too high curing temperature; too short a time for taste and too long a time for spoilage.

S3, wrapping external powder: wrapping the cured pork strips with external wrapping powder to obtain the current crystal smooth meat;

the outer wrapping powder is prepared by a method comprising the following steps: uniformly mixing sweet potato starch and acetate starch, uniformly mixing one tenth of sweet potato starch with water with the mass ratio of 10-15% and the temperature of 80-90 ℃ to make the small part of sweet potato starch gelatinize, and then mixing with the rest nine tenth of starch; wherein, the dosage ratio of sweet potato starch to acetate starch is 3-5:1.

the gelatinization temperature of the sweet potato starch is 70-76 ℃, and the gelatinization of a small part of sweet potato starch by using water with the temperature can increase the chewing strength of the outer wrapping layer. Because the water temperature is too high, the stirring is not easy to be uniform, the dry powder balls are easy to form, and the gelatinization cannot be realized when the water temperature is too low, so that the water temperature is close to the actual water temperature, and the water temperature which accords with the actual application is 80-90 ℃.

S4, a finished product: and (5) boiling the instant crystal smooth meat, and then cooling, draining and quick-freezing to obtain the quick-frozen crystal smooth meat.

Preferably, the boiling temperature is 90-95 ℃ and the time is 3-5min. The temperature and time are used for the purpose that after the crystal smooth meat is boiled, the meat strip protein is denatured, and the water is not easy to run off after quick freezing; the external wrapping powder is completely gelatinized, no raw starch is used, and the transparency, smoothness and chewing strength and toughness of the external wrapping powder are ensured after quick-freezing. Too high water temperature can not be used, and the water is taken out of the pot by boiling water, so that the shelling is easy, and the slurry can not be uniformly wrapped.

More preferably, the quick-freezing temperature is less than-30 ℃, the quick-freezing time is 1-2 hours, and the center temperature is less than or equal to-18 ℃. The temperature of the rapid freezing is lower than-30 ℃, so that the aim of long-term storage can be fulfilled, the central temperature is lower than-18 ℃, the activities of microorganisms and enzymes can be reduced, and the central temperature is lower than-12 ℃, and only the activities of microorganisms can be inhibited, so that the central temperature is preferably lower than-18 ℃ for storage, and the central temperature refers to the temperature of the central part of the bulk food or the liquid food stored in a container.

Compared with the prior art, the invention has the beneficial effects that:

1. according to the invention, the acetate starch is added into the sweet potato starch to be used as the outer wrapping powder of the crystal smooth meat, a stable net structure is formed between the acetate starch and the sweet potato starch after high-temperature boiling, and the problems of excessive water absorption, shell falling and pot burning of the crystal smooth meat after quick freezing and thawing are avoided.

2. According to the invention, the optimal ratio of sweet potato starch to potato starch is obtained through a large number of experimental exploration, so that the sweet potato starch and potato starch are attractive in appearance, crystal clear, and improved in taste are realized, the taste is smooth, the moisture in crystal smooth meat can be locked, the firewood quality is avoided, and the finished product is aromatic, fresh, tender and juicy.

3. The acetate starch selected by the invention not only improves the taste and beautifies the appearance, but also prolongs the boiling time and reduces the problems of powder falling and pot burning.

4. According to the invention, in the aspect of raw material selection, the traditional crystal pork is pork front-clip or pork rear-leg meat, and the problems of firewood and non-fragrance of the two kinds of pork are caused. The invention selects the pork neck with fat meat, solves the problems of more and less fat, and insufficient meat and firewood in the prior crystal pork with slick and fat meat.

Detailed Description

In order that the present invention may be better understood by those skilled in the art, a further detailed description of the technical invention will be provided in connection with the following embodiments of the present invention, it being apparent that the described embodiments are only some, but not all, embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.

It should be noted that, without conflict, the embodiments of the present invention and features of the embodiments may be combined with each other. The present invention will be described in detail with reference to examples.

Example 1

A quick-frozen crystal smooth meat, which comprises the following materials: 80kg of pork strips, 13.42kg of curing materials and 37.36kg of coating powder.

The formula of the curing materials comprises the following steps: 4kg of whole egg liquid, 4kg of sweet potato starch, 3kg of soybean oil, 1kg of edible salt, 0.4kg of white granulated sugar, 0.4kg of compound spice, 0.2kg of green pricklyash peel powder, 0.4kg of compound water-retaining agent and 0.02kg of D-sodium erythorbate.

The preparation method of the external coating powder comprises the following steps: 26.2kg of sweet potato starch and 5.2kg of acetate starch are mixed together and stirred uniformly, 5.2kg of hot water (temperature 85 ℃) is added, 0.56kg of edible salt and 0.14kg of compound spice are added, and the mixture is mixed and stirred uniformly.

The crystal smooth meat of the embodiment is prepared by a method comprising the following steps:

s1, preparing raw materials: the thawed or fresh pork neck is cut into strips of 1cm perpendicular to the texture of the pork.

S2, pickling: adding the cut pork strips, the prepared curing materials and 6.58kg of ice water into a rolling machine to uniformly mix the curing materials and the pork strips, rolling and kneading for 50 minutes in forward rotation at a rotation speed of 8 r/min and a vacuum degree of-0.07 MPa; and (5) placing the rolled pork strips in an environment of 2 ℃ and preserving for 10 hours.

S3, wrapping external powder: wrapping the cured pork strips with the wrapping powder, and uniformly stirring to obtain the crystal smooth meat.

S4, a finished product: boiling the crystal smooth meat (boiling temperature is 90 ℃, boiling time is 4min, the crystal smooth meat is put into a pot one by one, and adhesion is prevented), cooling (cooling in water of 0 ℃ for 3min after boiling), draining (draining for 15min after cooling), quick-freezing (quick-freezing warehouse temperature is less than-30 ℃, center temperature is less than or equal to-18 ℃, quick-freezing is carried out for 1.5 h), and preserving (storing in a freezer at less than or equal to-18 ℃) to obtain the quick-frozen crystal smooth meat.

Example 2

A quick-frozen crystal smooth meat, which comprises the following materials: 90kg of pork strips, 12.41kg of curing materials and 45.95kg of coating powder.

The formula of the curing materials comprises the following steps: 3kg of whole egg liquid, 3kg of sweet potato starch, 4kg of soybean oil, 0.8kg of edible salt, 0.5kg of white granulated sugar, 0.3kg of compound spice, 0.3kg of green pricklyash peel powder, 0.5kg of compound water-retaining agent and 0.01kg of D-sodium erythorbate.

The preparation method of the external coating powder comprises the following steps: mixing sweet potato starch 28.67kg and acetic ester starch 8.19kg, stirring, adding hot water (90deg.C) 8.19kg, edible salt 0.8kg, and compound spice 0.10kg, and stirring.

The crystal smooth meat of the embodiment is prepared by a method comprising the following steps:

s1, preparing raw materials: the thawed or fresh pork neck is cut into strips of 0.8cm perpendicular to the texture of the pork.

S2, pickling: adding the cut pork strips, the prepared curing materials and 8.63kg of ice water into a rolling machine to uniformly mix the curing materials and the pork strips, rolling and kneading for 50 minutes in forward rotation at a rotation speed of 8 r/min and a vacuum degree of-0.08 MPa; the rolled pork strips are placed in an environment of 0 ℃ and stored for 11 hours.

S3, wrapping external powder: wrapping the cured pork strips with the wrapping powder, and uniformly stirring to obtain the crystal smooth meat.

S4, a finished product: boiling the crystal smooth meat (boiling temperature is 95 ℃, boiling time is 3min, the crystal smooth meat is put into a pot one by one, and adhesion is prevented), cooling (cooling in water at 4 ℃ for 5min after boiling), draining (draining for 20min after cooling), quick-freezing (quick-freezing warehouse temperature is less than-30 ℃, center temperature is less than or equal to-18 ℃, quick-freezing is carried out for 1 h), and preserving (storing in a freezer at less than or equal to-18 ℃), thus obtaining the quick-frozen crystal smooth meat.

Example 3

A quick-frozen crystal smooth meat, which comprises the following materials: 85kg of pork strips, 11.11kg of curing materials and 39.04kg of coating powder.

The formula of the curing materials comprises the following steps: 3kg of whole egg liquid, 3kg of sweet potato starch, 3kg of soybean oil, 0.8kg of edible salt, 0.5kg of white granulated sugar, 0.3kg of compound spice, 0.2kg of green pricklyash peel powder, 0.3kg of compound water-retaining agent and 0.01kg of D-sodium erythorbate.

The preparation method of the external coating powder comprises the following steps: 23.06kg of sweet potato starch and 7.6kg of acetate starch are mixed together and stirred uniformly, 7.6kg of hot water (temperature 80 ℃) is added, 0.6kg of edible salt and 0.18kg of compound spice are added, and the mixture is stirred uniformly.

The crystal smooth meat of the embodiment is prepared by a method comprising the following steps:

s1, preparing raw materials: the thawed or fresh pork neck is cut into strips of 1.2cm perpendicular to the texture of the pork.

S2, pickling: adding the cut pork strips, the prepared curing materials and 7.52kg of ice water into a rolling machine to uniformly mix the curing materials and the pork strips, rolling and kneading for 50 minutes in forward rotation at a rotation speed of 8 r/min and a vacuum degree of-0.06 MPa; the rolled pork strips are placed in an environment of 2 ℃ and stored for 11 hours.

S3, wrapping external powder: wrapping the cured pork strips with the wrapping powder, and uniformly stirring to obtain the crystal smooth meat.

S4, a finished product: boiling the crystal smooth meat (boiling temperature is 92 ℃, boiling time is 3min, the crystal smooth meat is put into a pot one by one, and adhesion is prevented), cooling (cooling in water of 2 ℃ for 4min after boiling), draining (draining for 17min after cooling), quick-freezing (quick-freezing warehouse temperature is less than-30 ℃, center temperature is less than or equal to-18 ℃, quick-freezing is carried out for 2 h), and preserving (storing in a freezer at less than or equal to-18 ℃) to obtain the quick-frozen crystal smooth meat.

Comparative examples 1 to 10

Comparative examples 1 to 10 are different from examples in that the respective raw materials and the amounts thereof are different, and are shown in Table 1.

Table 1 comparison of the respective raw materials and the amounts of the raw materials used in examples and comparative examples 1 to 10

As can be seen from Table 1, comparative examples 1-2 differ from example 2 in the pork source material selected; comparative examples 3-4 differ from example 1 in the pork cut size; comparative examples 5 to 6 differ from example 1 in that the outer wrapper is one of acetate starch and sweet potato starch; comparative examples 7-8 differ from example 3 in that sweet potato starch is more than usual or acetate starch is more than usual in the outer wrapper; comparative examples 9 to 10 differ from example 2 in that phosphate starch or etherified starch was used instead of acetate starch.

Comparative examples 11 to 20

Comparative examples 11 to 20 differ from the examples in that the parameters of the process for preparing crystal-smooth meat are different, and are shown in Table 2.

Table 2 comparison of parameters of each of the preparation processes of examples and comparative examples 11 to 20

As can be seen from Table 2, comparative examples 11 to 12 differ from example 1 in that the curing temperature and curing time are different; comparative examples 13 to 14 differ from example 2 in the temperature of the water addition to the casing; comparative examples 15 to 16 differ from example 3 in that the boiling temperature and time of the crystal-smooth meat are different; comparative examples 17 to 18 differ from example 1 in the drain time after boiling of the crystal-smooth meat; comparative examples 19 to 20 differ from example 2 in the quick-freezing time.

Sensory evaluation test

Sensory evaluation experiments were performed on the products obtained in examples and comparative examples. Selecting 60 sensory evaluation staff to form an evaluation group, requiring the sensory evaluation staff to drink no or smoking no or pungent and other pungent foods 12 hours before evaluation, rinsing 2 samples with clear water for 10min before and after evaluation, performing sensory evaluation one by adopting visual inspection, nasal smell, taste and other modes, filling in a sensory evaluation table, and collecting the sensory evaluation table for statistical analysis. Scoring items included color, smoothness, elasticity, flavor, preference, details are given in table 3.

TABLE 3 Crystal smooth feeling evaluation results

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As can be seen from the sensory evaluation results in table 3, when pork raw material is pork front pork clip or pork rear leg meat, the fragrance of the crystal smooth meat is general, the taste is good, and the popularity is low; when the size of the pork strips is smaller, the pork content is too small, the flavor is deficient, the overall popularity is relatively lower, when the size of the pork is larger, the meat content in the crystal smooth meat is larger, the pork is slightly greasy, and the people pay more attention to light diet possibly, so that the favorite people are less; when acetate starch is not added into the outer wrapping powder (comparative example 5), namely the formula which is currently eaten at present, when the product is boiled in water after being thawed, the gelatinization of the outer wrapping powder is serious, and the paste pot is caused, so that the outer wrapping powder is not suitable for the preparation of quick-frozen products only by using sweet potato starch, and when the outer wrapping powder is only using acetate starch with stable structure (comparative example 6), the elasticity of the outer wrapping powder is very strong, the taste becomes very poor, so that the sweet potato starch and the acetate starch are required to be mixed for use, the taste of the Q bullet can be kept, and the gelatinization of the outer wrapping layer can be avoided; when the ratio of the sweet potato starch to the acetate starch is more than 6, the sweet potato starch has higher proportion, the outer wrapping layer is sticky, the pot is burned when the boiling time is too long, the popularity is low, and when the ratio of the acetate starch to the sweet potato starch is 2, the sweet potato starch has a better taste than the outer wrapping powder which only uses the acetate starch, but most people still do not like the taste; in the selection process of modified potato starch, modified potato starch prepared by different processes, phosphate starch and etherified starch which have similar properties to acetate starch are tested, but the test shows that the outer coating layer is easy to dehull when the cooking time is slightly longer, so that the acetate starch is preferably used.

When the pickling time of the pork is too long, the pork is too heavy in taste, and people possibly prefer to lean diet, so that the popularity is low, and when the pickling time is shorter, the pork is not tasty enough, and the eating interest of people is reduced; when the water adding temperature in the outer wrapping powder is too low, the sweet potato starch mixed with the water cannot be cured, so that the crystal smooth meat is sticky and gelatinized, the popularity is relatively general, and when the water adding temperature in the outer wrapping powder is too high, a small part of sweet potato starch can be cured excessively, so that the sweet potato starch is difficult to mix with the rest starch uniformly, and the effect is consistent with the effect of the too low temperature; when the crystal smooth meat is boiled, the boiling temperature of the crystal smooth meat is lower, so that the crystal smooth meat is braised in water, and the outer wrapping layer absorbs a large amount of water, so that when the quick-frozen crystal smooth meat is thawed and boiled in water, the quick-frozen crystal smooth meat can be layered and expanded, but when the boiling temperature is too high, the water molecules move fast, the fluidity is strong, and the starch wrapped by the crystal smooth meat can be dispersed partially, so that the outer wrapping layer is thinner, and the outer wrapping layer cannot resist boiling; draining the crystal smooth meat before quick-freezing, wherein the outer wrapping layer is cracked, water is lost, the pot is burned, the outer wrapping layer retains too much water after the draining time is too short, and the pot is burned and shelled easily after the crystal smooth meat is thawed for a long time; the quick-freezing time of the crystal smooth meat is also critical, when the quick-freezing time is too short, the crystal smooth meat enters low-temperature freezing, the outer wrapping layer is likely to absorb more water to cause pot burning, and when the quick-freezing time is too long, the flavor of the product is also affected.

The above specific embodiments are provided for illustrative purposes only and are not intended to limit the invention, and modifications, no inventive contribution, will be made to the embodiments by those skilled in the art after having read the present specification, as long as they are within the scope of the patent statutes.

Claims (10)

1. The quick-frozen crystal smooth meat is characterized by being prepared from the following raw materials in parts by mass: 80-90 parts of pork, 10-14 parts of curing materials, 22-30 parts of sweet potato starch and 5-10 parts of acetate starch.

2. A quick frozen crystal pork as recited in claim 1, wherein the acetate starch has a viscosity of 1000-1310BU and a whiteness of 90-95%.

3. A quick frozen crystal pork as recited in claim 1, wherein the pork is pork neck.

4. The quick-frozen crystal smooth meat as claimed in claim 1, wherein the pickling material is prepared from the following raw materials in parts by mass: 3-5 parts of whole egg liquid, 3-5 parts of sweet potato starch, 2-4 parts of soybean oil, 0.8-1.5 parts of edible salt, 0.3-0.5 part of white granulated sugar, 0.3-0.6 part of compound spice, 0.1-0.3 part of green pricklyash peel powder, 0.3-0.5 part of compound water-retaining agent and 0.01-0.03 part of D-sodium erythorbate.

5. A method for preparing quick-frozen crystal-smooth meat according to any one of claims 1 to 4, comprising the steps of:

s1, preparing raw materials: cutting pork into strips to obtain pork strips;

s2, pickling: pickling the pork strips cut in the step S1 by using pickling materials;

s3, wrapping external powder: wrapping the cured pork strips with external wrapping powder to obtain the current crystal smooth meat;

s4, a finished product: and (5) boiling the instant crystal smooth meat, and then cooling, draining and quick-freezing to obtain the quick-frozen crystal smooth meat.

6. The method for preparing quick-frozen crystal-smooth meat according to claim 5, wherein in S1, pork is cut into strips of 0.8-1.2cm width.

7. The method for preparing quick-frozen crystal-coated pork as claimed in claim 5, wherein in S2, pork is uniformly mixed with the pickling material, and then the mixture is left at 0-4 ℃ for 8-12 hours.

8. The method for preparing quick-frozen crystal-coated pork as recited in claim 5, wherein in S3, the coating powder is prepared by a method comprising the following steps: uniformly mixing sweet potato starch and acetate starch, adding 10-15% of water with the temperature of 80-90 ℃ and uniformly mixing and stirring; wherein, the dosage ratio of sweet potato starch to acetate starch is 3-5:1.

9. a method of preparing quick frozen crystal-meat according to claim 5, wherein in S4, the cooking temperature is 90-95 ℃ and/or the cooking time is 3-5min.

10. The method for preparing quick-frozen crystal-smooth meat according to claim 5, wherein in S4, the quick-freezing temperature is less than-30 ℃, the quick-freezing time is 1-2h, and the center temperature is less than or equal to-18 ℃.