CN116998530A - Method for processing cooked preserved meat by utilizing ultrasonic water supplementing vacuum cooling - Google Patents
Method for processing cooked preserved meat by utilizing ultrasonic water supplementing vacuum cooling Download PDFInfo
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- CN116998530A CN116998530A CN202310975329.9A CN202310975329A CN116998530A CN 116998530 A CN116998530 A CN 116998530A CN 202310975329 A CN202310975329 A CN 202310975329A CN 116998530 A CN116998530 A CN 116998530A
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- meat
- vacuum cooling
- cooling
- ultrasonic
- water supplementing
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- 238000001816 cooling Methods 0.000 title claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 230000001502 supplementing effect Effects 0.000 title claims abstract description 25
- 235000013372 meat Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000019542 Cured Meats Nutrition 0.000 claims abstract description 24
- 235000015277 pork Nutrition 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 230000000391 smoking effect Effects 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 2
- 230000003020 moisturizing effect Effects 0.000 claims 5
- 238000004519 manufacturing process Methods 0.000 claims 2
- 235000013622 meat product Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000015241 bacon Nutrition 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for processing cooked preserved meat by utilizing ultrasonic water supplementing vacuum cooling. Comprising the following steps: pickling streaky pork with salt, and fumigating; steaming and boiling the preserved meat by using water with the temperature of 90-120 ℃ until the central temperature reaches more than 80 ℃ and steaming and boiling; and cooling the steamed cured meat by adopting an ultrasonic water supplementing vacuum cooling mode, performing vacuum cooling on the cured meat, performing an ultrasonic water supplementing process when the central temperature of the cured meat is reduced to 30-50 ℃, continuing to perform vacuum cooling after water supplementing is finished, and taking out the cured meat for packaging and storage until the central temperature is reduced to 10 ℃. The water loss rate of the cooked preserved meat obtained by the method is reduced by 49% compared with that of a vacuum cooling processed product, the cooling time of the cooked preserved meat can be shortened, and the cooked preserved meat can quickly pass through a temperature range in which microorganisms are easy to reproduce, so that the safety and the sanitation of preserved meat products are ensured, and the flavor of the products is maintained.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for processing cooked preserved meat by utilizing ultrasonic water supplementing and vacuum cooling.
Background
Chinese traditional cured meat is popular with consumers because of the advantages of unique flavor, attractive color, long storage period and the like. However, in the cooling process of cooked preserved meat, when the cooling temperature is in the range of 30-60 ℃, harmful microorganisms in the meat can be greatly propagated and generate toxins, and finally the quality and the shelf life of the cooled preserved meat are affected. Therefore, it is important to shorten the cooling time of the cured meat product after hot working, to make it pass through the dangerous temperature zone of bacteria breeding rapidly and reach the storage requirement temperature.
Vacuum cooling is based on the principle that the boiling point of water is reduced along with the reduction of pressure, a sample is placed in a vacuum chamber, a vacuum pump is used for creating and maintaining the low-pressure environment of the chamber, and the evaporation of water in the product is promoted, so that the cooling mode for achieving the purposes of heat dissipation and rapid cooling has the advantages of high cooling rate, uniform cooling, safety, sanitation, low energy consumption and the like. However, a great deal of experimental study shows that the water loss rate of the cooked meat product processed by vacuum cooling is higher, the quality loss is about 2 times higher than that of the cooked meat product processed by the traditional cooling method, and the economic value of the meat product is seriously reduced. In addition, meat tissue generally exhibits slightly higher shear, hardness, and slightly lower elasticity due to moisture loss, negatively impacting product quality.
The water loss rate of cooked meat products can be obviously reduced by supplementing water in the vacuum cooling process. Clean water is atomized through the ultrasonic atomizer, so that food absorption is facilitated, the relative humidity in the vacuum chamber is increased, evaporation of water in the food is restrained, and quality loss of the product is reduced finally.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a method for processing cooked preserved meat by utilizing ultrasonic water supplementing vacuum cooling.
The technical scheme adopted for realizing the purpose of the invention is as follows:
a method for processing cooked preserved meat by utilizing ultrasonic water supplementing vacuum cooling comprises the following steps: (1) pickling streaky pork with salt and smoking the streaky pork; (2) Steaming and boiling the preserved meat by using water with the temperature of 90-120 ℃ until the central temperature reaches more than 80 ℃ and steaming and boiling; (3) And cooling the steamed cured meat by adopting an ultrasonic water supplementing vacuum cooling mode, performing vacuum cooling on the cured meat, performing ultrasonic water supplementing when the central temperature of the cured meat is reduced to 30-50 ℃, continuing to perform vacuum cooling after water supplementing is finished, and taking out the cured meat for packaging and storing after cooling is finished until the central temperature is reduced to 10 ℃.
Further, in the step (1), the temperature is controlled between 55 and 60 ℃ for the first 2 hours and between 60 and 70 ℃ for the second 4 hours.
Further, the cooking time in the step (2) is 2 hours.
Further, the vacuum degree in the step (3) is set to 4000-5000 Pa, the ultrasonic frequency is 1.5-2.0 MHz, and the ultrasonic water supplementing time is 50-70 s.
Further, in the step (3), the cooled preserved meat product is vacuum packed and stored at 4 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the ultrasonic water supplementing vacuum cooling method, an ultrasonic water supplementing process is introduced in the vacuum cooling process for the first time, clean water is atomized through the ultrasonic atomizer, so that food absorption is facilitated, the relative humidity in the vacuum chamber is increased, the evaporation of water in the food is restrained, and the quality loss of the product is finally reduced.
2. The cooling method of the cooked preserved meat adopts an ultrasonic water supplementing vacuum cooling means for the first time, can obviously shorten the cooling time of the cooked preserved meat while reducing the water loss rate, and quickly passes through a temperature range in which microorganisms are easy to reproduce, thereby inhibiting the growth of microorganisms to the maximum extent, keeping the flavor of the cooked preserved meat, ensuring high safety and prolonging the shelf life of products.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1
(1) The streaky pork was cut into strips of uniform size, each approximately 500g. Pickling by dry pickling method. Uniformly smearing salt on streaky pork, pickling at 4deg.C for 3 days, washing the salted streaky pork with water for 3 times to remove salt, and air-drying in shade until the surface is dried. And (3) smoking the cured streaky pork, wherein the temperature of the first 2 hours is 55 ℃, and the temperature of the second 4 hours is controlled at 60 ℃.
(2) Steaming raw bacon with 100deg.C water to a temperature above 80deg.C at the center of bacon, and steaming for 2 hr.
(3) Transferring the steamed cured meat into vacuum cooling equipment for cooling, setting the vacuum degree to 4500Pa and the ultrasonic frequency to 1.75MHz, performing vacuum cooling on the cured meat, performing ultrasonic water supplementing for 60s when the central temperature of the cured meat is reduced to 40 ℃, continuing vacuum cooling after water supplementing is finished until the central temperature of the cured meat is reduced to 10 ℃, and taking out the cured meat product. The cooling time is 16min, which is obviously shorter than normal temperature or ventilation cooling time.
(4) Vacuum packaging and sealing are adopted to cook the preserved meat product, and the preserved meat product is stored at the temperature of 4 ℃.
(5) According to the measurement, compared with vacuum cooling, the mass loss of the cooked preserved meat processed by ultrasonic water supplementing vacuum cooling treatment is reduced by 49%; the cooked preserved meat obtained by the ultrasonic water supplementing vacuum cooling method has good taste, high elasticity and rich flavor, and the shelf life is prolonged by about 1.5 times compared with the product processed by normal temperature or ventilation cooling treatment.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (5)
1. The method for processing cooked preserved meat by utilizing ultrasonic water supplementing vacuum cooling is characterized by comprising the following steps of: (1) pickling streaky pork with salt and smoking the streaky pork; (2) Steaming and boiling the preserved meat by using water with the temperature of 90-120 ℃ until the central temperature reaches more than 80 ℃ and steaming and boiling; (3) And cooling the steamed cured meat by adopting an ultrasonic water supplementing vacuum cooling mode, performing vacuum cooling on the cured meat, performing ultrasonic water supplementing when the central temperature of the cured meat is reduced to 30-50 ℃, continuing to perform vacuum cooling after water supplementing is finished, and taking out the cured meat for packaging and storing after cooling is finished until the central temperature is reduced to 10 ℃.
2. The method for preparing cured meat by ultrasonic moisturizing vacuum cooling according to claim 1, wherein in the step (1), the temperature is controlled to be 55-60 ℃ for the first 2 hours and 60-70 ℃ for the second 4 hours after the smoking is performed for 6 hours.
3. The method for producing cured meat by ultrasonic moisturizing vacuum cooling according to claim 1, wherein in the step (2), the cooking time is 2 hours.
4. The method for processing cured meat by ultrasonic moisturizing vacuum cooling according to claim 1, wherein in the step (3), the vacuum degree is 4000-5000 Pa, the ultrasonic frequency is 1.5-2.0 MHz, and the ultrasonic moisturizing time is 50-70 s.
5. The method for producing cured meat by ultrasonic moisturizing vacuum cooling according to claim 1, wherein in the step (3), the cooled cured meat is vacuum packed and stored at 4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310975329.9A CN116998530A (en) | 2023-08-04 | 2023-08-04 | Method for processing cooked preserved meat by utilizing ultrasonic water supplementing vacuum cooling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310975329.9A CN116998530A (en) | 2023-08-04 | 2023-08-04 | Method for processing cooked preserved meat by utilizing ultrasonic water supplementing vacuum cooling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116998530A true CN116998530A (en) | 2023-11-07 |
Family
ID=88572272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310975329.9A Pending CN116998530A (en) | 2023-08-04 | 2023-08-04 | Method for processing cooked preserved meat by utilizing ultrasonic water supplementing vacuum cooling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116998530A (en) |
-
2023
- 2023-08-04 CN CN202310975329.9A patent/CN116998530A/en active Pending
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