CN117617455A - Method for manufacturing meat product by sterilizing and curing - Google Patents
Method for manufacturing meat product by sterilizing and curing Download PDFInfo
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- CN117617455A CN117617455A CN202311756855.2A CN202311756855A CN117617455A CN 117617455 A CN117617455 A CN 117617455A CN 202311756855 A CN202311756855 A CN 202311756855A CN 117617455 A CN117617455 A CN 117617455A
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of meat product preparation, and provides a method for integrally preparing meat products by sterilizing and curing. The manufacturing method of the invention comprises the following steps: sequentially carrying out pretreatment and vacuum treatment on raw meat raw materials to obtain vacuum packaging raw materials; performing high-pressure cooking on the vacuum packaging raw materials to obtain the cooked meat product capable of being preserved at normal temperature; the high-pressure cooking temperature is 105-130 ℃, the pressure is 0.13-0.30 MPa, and the time is 3-30 min. The invention carries out high-pressure cooking under the conditions of 105-130 ℃ and 0.13-0.30 MPa, and can cook raw meat; meanwhile, the high temperature of 105-130 ℃ and the high pressure of 0.13-0.30 MPa realize high-efficiency sterilization. Compared with microwave curing, the preparation method provided by the invention has more thorough sterilization effect; compared with the existing secondary sterilization, the manufacturing method of the invention only needs one heating, and is more energy-saving.
Description
Technical Field
The invention relates to the technical field of meat product preparation, in particular to a method for manufacturing a meat product by sterilizing and curing integration.
Background
Meat is rich in protein, fat, minerals and vitamins, has high nutritive value, and is a food which is deeply favored by consumers. Meat products are rich in nutrition and are therefore susceptible to spoilage by microbial contamination. At present, the common meat preservation mode is normal temperature preservation of secondary sterilization after freezing preservation or cooking.
The freezing preservation method has higher dependence on freezing equipment, and has higher cost for constructing a large-area cold storage for special scenes such as ocean vessels, manned spacecraft and the like. And the energy consumption cost of cold chain storage and transportation is higher. The loss of juice caused by thawing before reprocessing also affects the final quality of the meat. Meanwhile, once accidents occur in the freezing process, such as uneven temperature distribution of a refrigeration house, power failure of the refrigeration house and the like, the quality of meat can be influenced.
The existing meat product capable of being preserved at normal temperature comprises the steps of raw material pretreatment, cooking and curing, packaging, sterilization, cooling and the like, wherein the temperature rise and the temperature reduction are carried out at least twice, the energy consumption is high in the processing process, and the high-temperature sterilization can bring irreversible deterioration of the taste and the aroma of the product, so that the quality of the product is influenced.
Aims at solving the problems of high energy consumption and long time consumption caused by the fact that the existing meat products preserved at normal temperature are required to be subjected to temperature rise and temperature reduction at least twice in the processing process.
The Chinese patent with publication number of CN101224029A discloses a method for preparing cured fresh-keeping food from raw materials by utilizing microwave energy, which comprises the steps of preprocessing raw materials, metering and bagging the preprocessed raw materials, carrying out vacuum packaging, and placing the vacuum-packaged raw materials in a tunnel type microwave oven for sterilizing and curing to form the cooked food; cooling the cooked food to room temperature to form the cooked fresh-keeping food capable of preserving heat at normal temperature. Namely, the sterilization curing temperature is 80-95 ℃ and the time is 10-25 minutes; the spoilage bacteria, particularly the spore-forming bacteria typified by clostridium botulinum, in meat products cannot be completely inactivated under such conditions.
Disclosure of Invention
Accordingly, the present invention aims at providing a method for producing meat products by sterilizing and curing. The preparation method of the invention can realize high-efficiency sterilization while curing raw meat.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a method for manufacturing a meat product by sterilizing and curing integration, which comprises the following steps:
sequentially carrying out pretreatment and vacuum treatment on raw meat raw materials to obtain vacuum packaging raw materials;
performing high-pressure cooking on the vacuum packaging raw materials to obtain the cooked meat product capable of being preserved at normal temperature;
the high-pressure cooking temperature is 105-130 ℃, the pressure is 0.13-0.30 MPa, and the time is 3-30 min.
Preferably, the raw meat material comprises one or more of raw pork, raw beef, raw mutton, raw chicken and raw duck.
Preferably, the pretreatment comprises: dehairing, washing and dicing.
Preferably, the vacuum treatment comprises: and placing the pretreated meat obtained by pretreatment into a plastic steaming and boiling bag, and vacuumizing and sealing.
Preferably, the material of the plastic steamed bag is polyethylene terephthalate/aluminum foil/polypropylene composite film, polyethylene terephthalate/polyamide/polypropylene composite film or polyethylene terephthalate/aluminum foil/polyamide/polypropylene composite film.
Preferably, the pretreated meat obtained by pretreatment is placed in a plastic steaming bag, and the pretreated meat further comprises deodorization or seasoning before vacuumizing and sealing.
Preferably, after the pretreatment, before the vacuum treatment, pickling, tumbling, scalding or marinating is further included.
Preferably, the curing comprises: placing the pretreated meat obtained by pretreatment in a pickling solution for pickling; the curing is carried out under the condition of ultrasound, the ultrasonic frequency of the ultrasound is 20 Hz-50 Hz, the power is 400W-600W, the time is 60 min-120 min, and the temperature is 10-30 ℃.
Preferably, the autoclaving apparatus is an autoclave.
The invention provides a method for manufacturing a meat product by sterilizing and curing integration, which comprises the following steps: sequentially carrying out pretreatment and vacuum treatment on raw meat raw materials to obtain vacuum packaging raw materials; performing high-pressure cooking on the vacuum packaging raw materials to obtain the cooked meat product capable of being preserved at normal temperature; the high pressure cooking temperature is 0.13-130 ℃, the pressure is 0.13-0.30 MPa, and the time is 3-30 min.
The invention carries out high-pressure cooking under the conditions of 105-130 ℃ and 0.13-0.3 MPa, and can cook raw meat; meanwhile, the high temperature of 105-130 ℃ and the high pressure of 0.13-0.30 MPa realize high-efficiency sterilization; in addition, the method of the invention can also improve the flavor and taste of the meat product. Compared with microwave curing, the preparation method provided by the invention has more thorough sterilization effect; compared with the existing secondary sterilization, the manufacturing method of the invention only needs one heating, and is more energy-saving.
Further, the autoclaving apparatus is an autoclave. The high-pressure cooking of the invention is carried out by adopting a common commercial high-pressure sterilizing pot, and the manufacturing method is simple and reliable for enterprises, can be implemented without special modification, and is easy for industrialization.
Detailed Description
The invention provides a method for manufacturing a meat product by sterilizing and curing integration, which comprises the following steps:
sequentially carrying out pretreatment and vacuum treatment on raw meat raw materials to obtain vacuum packaging raw materials;
performing high-pressure cooking on the vacuum packaging raw materials to obtain the cooked meat product capable of being preserved at normal temperature;
the high-pressure cooking temperature is 105-130 ℃, the pressure is 0.13-0.30 MPa, and the time is 3-30 min.
In the present invention, the raw materials used in the present invention are preferably commercially available products unless otherwise specified.
Raw meat raw materials are subjected to pretreatment and vacuum treatment in sequence, and vacuum packaging raw materials are obtained.
In the present invention, the raw meat material preferably includes one or more of raw pork, raw beef, raw mutton, raw chicken and raw duck. In the present invention, the raw meat material is preferably fresh raw meat or unfrozen raw meat.
In the present invention, the pretreatment preferably includes: dehairing, washing and dicing. The operations of dehairing, washing and dicing are not particularly limited, and can be performed according to actual needs by a person skilled in the art.
The invention also preferably comprises pickling, tumbling, scalding or marinating after the pretreatment and before the vacuum treatment.
In the present invention, the pickling preferably includes: and (3) placing the pretreated meat obtained by pretreatment into a pickling solution for pickling. In the invention, the curing is preferably performed under the condition of ultrasound, the ultrasonic frequency of the ultrasound is preferably 20 Hz-50 Hz, the power is preferably 400W-600W, the time is preferably 60 min-120 min, and the temperature is preferably 10-30 ℃. In the present invention, the pickling solution preferably includes: the mass concentration of salt is 2%, the mass concentration of ascorbic acid is 0.02%, the mass concentration of xylitol is 0.15%, the mass concentration of sorbitol is 0.05%, and the mass concentration of spice is 1%.
The rolling, scalding or marinating operation is not particularly limited, and can be set by a person skilled in the art according to actual requirements.
In the present invention, the vacuum treatment preferably includes: and placing the pretreated meat obtained by pretreatment into a plastic steaming and boiling bag, and vacuumizing and sealing.
In the present invention, the material of the plastic retort pouch is preferably a polyethylene terephthalate/aluminum foil/polypropylene composite film, a polyethylene terephthalate/polyamide/polypropylene composite film, or a polyethylene terephthalate/aluminum foil/polyamide/polypropylene composite film.
The method of the vacuum sealing is not particularly limited, and the method can be operated by those skilled in the art.
The pretreated meat obtained by pretreatment is placed in a plastic steaming bag, and before vacuumizing and sealing, the invention preferably further comprises deodorization or seasoning. In the invention, the deodorization mode is preferably seasoning deodorization, and the deodorized seasoning is preferably spice; the kind of the spice is not particularly limited, and the spice capable of removing fishy smell well known to the person skilled in the art can be adopted. In the present invention, the flavoring means is preferably flavoring, and the flavoring is preferably brine or sauce. In the invention, the brine preferably comprises the following raw materials in parts by weight: 40 parts of dry chilli, 30 parts of pepper, 30 parts of maltose, 20 parts of salt, 18 parts of monosodium glutamate, 5 parts of long pepper, 4 parts of myrcia, 3 parts of dried orange peel, 3 parts of cinnamon, 3 parts of angelica dahurica, 3 parts of murraya paniculata, 3 parts of bergamot fruit, 3 parts of aromatic seed, 3 parts of gardenia jasminoides, 2.5 parts of star anise, 2.5 parts of fennel, 2 parts of meat fruit, 2 parts of galangal, 1.2 parts of kaempferia galanga, 1.2 parts of liquorice, 0.8 part of hawthorn, 0.6 part of cardamon, 0.5 part of fructus amomi, 0.3 part of corn, 0.2 part of flos caryophylli, 1000 parts of water and 50 parts of soybean oil. In the invention, the mass ratio of the pretreated meat to the brine is preferably 1:3.
after the vacuum packaging raw material is obtained, the vacuum packaging raw material is steamed under high pressure to obtain the cooked meat product which can be preserved at normal temperature.
In the present invention, the high pressure cooking temperature is 105 to 130 ℃, preferably 105 to 125 ℃; the pressure is 0.13-0.3 MPa, preferably 0.13-0.25 MPa; the time is 3-30 min.
In the present invention, the autoclave is preferably an autoclave.
After said autoclaving, the invention preferably further comprises: and cooling the ice water to below 40 ℃.
The following examples are given to illustrate the method of producing meat products by sterilizing and curing in detail, but they should not be construed as limiting the scope of the invention.
Example 1
Clostridium sporogenes was inoculated into RCM medium and anaerobically cultured to logarithmic growth phase at 37 ℃. Washing thallus in logarithmic growth phase twice with 0.85 wt% concentration sterile physiological saline, re-suspending to obtain thallus concentration of about 10 9 CFU/mL。
Fresh beef tendon meat is cut into 5X 2cm meat pieces, bacterial liquid accounting for 1% of the weight of the meat pieces is injected into the middle of the interior of the meat pieces by a syringe, and vacuum packaging is carried out by using a food steaming bag (the material is polyethylene terephthalate/aluminum foil/polyamide/polypropylene composite film). Placing into steam sterilizing pot, sterilizing at 125deg.C and 0.25MPa for 5min, and cooling with ice water to below 40deg.C.
Pulping the high pressure steamed product with a refiner, taking 1g of meat pulp, carrying out gradient dilution with 0.85% sterile physiological saline, taking 0.1mL of meat pulp, respectively plating the meat pulp on RCM flat plate culture medium, carrying out anaerobic culture at 37 ℃ for 72h, and counting.
Results: the microbial count is reduced by 6 orders of magnitude, meeting the commercial sterility requirements.
Example 2
The whole pig rib row is slightly trimmed, vacuum packed by a food cooking bag (made of polyethylene terephthalate/aluminum foil/polypropylene composite film), and put into a steam sterilizing pot for sterilization at 110 ℃ and 0.15MPa for 35min. Cooling to below 40 ℃ with ice water. Shelf life tracking was performed at room temperature.
Results: after being placed for 9 months at room temperature, the tea has no mildew points and bag expansion, and has normal tissue state and flavor.
Example 3
Preparing brine: 40 parts of dried chilli, 30 parts of pepper, 30 parts of maltose, 20 parts of salt, 18 parts of monosodium glutamate, 5 parts of long pepper, 4 parts of bay leaves, 3 parts of dried orange peel, 3 parts of cassia bark, 3 parts of angelica dahurica, 3 parts of climbing groundsel herb, 3 parts of bergamot fruits, 3 parts of aromatic seeds, 3 parts of gardenia jasminoides, 2.5 parts of star anise, 2.5 parts of common fennel fruits, 2 parts of meat fruits, 2 parts of galangal, 1.2 parts of kaempferia galangal, 1.2 parts of liquorice, 0.8 part of hawthorn, 0.6 part of white cardamom, 0.5 part of fructus amomi, 0.3 part of jade fruits and 0.2 part of flos caryophylli are prepared, and are mixed uniformly after washing and grinding, added into 1000 parts of clear water and 50 parts of soybean oil are stirred uniformly.
Cutting the unfrozen duck neck according to the weight ratio of about 3cm to brine of 1:3, packaging into food steaming bag (polyethylene terephthalate/polyamide/polypropylene composite film), vacuum packaging, and sterilizing at 105deg.C under 0.13MPa for 30min. Cooling to below 40 ℃ with ice water.
A portion of the sample was taken and left at room temperature for shelf life tracking. The rest was scored for duck neck flavor mouthfeel by a 10 person sensory panel. The scoring table includes the following: texture: hardness (15%), elasticity (15%); smell: meat flavor (10%), flavor Xin Liaowei (10%), oil flavor (10%); taste: salty taste (10%), umami taste (10%), sweet taste (10%), spicy taste (10%). The obtained results: after being placed at room temperature for 6 months, the tea has no mildew points and bag expansion, and has normal tissue state and flavor.
Comparative example 1
The unfrozen duck neck and brine described in the example 3 are mixed according to the weight ratio of 1:3, putting into a pot, boiling with big fire, decocting with small fire for 40 minutes, closing fire, stewing for one hour, taking out duck neck, cooling, cutting according to about 3cm, putting into a food steaming bag, vacuum packaging, putting into a steam sterilizing pot, and sterilizing at 121 ℃ for 10 minutes. Cooling to below 40 ℃ with ice water. The duck neck flavor mouthfeel was scored by a 10 person sensory panel, the scoring table content being the same as example 3. The results obtained are shown in Table 1.
Table 1 scoring results of duck necks obtained in example 3 and comparative example 1
From the above results, it can be seen from Table 1 that: the meat product manufactured by the method can ensure the safety of the product, the shelf life of the product can reach more than 6 months under normal temperature preservation, and the quality of the product can be effectively improved compared with the conventional method.
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 (9)
1. The integrated manufacturing method for sterilizing and curing the meat product is characterized by comprising the following steps of:
sequentially carrying out pretreatment and vacuum treatment on raw meat raw materials to obtain vacuum packaging raw materials;
performing high-pressure cooking on the vacuum packaging raw materials to obtain the cooked meat product capable of being preserved at normal temperature;
the high-pressure cooking temperature is 105-130 ℃, the pressure is 0.13-0.30 MPa, and the time is 3-30 min.
2. The method of claim 1, wherein the raw meat material comprises one or more of raw pork, raw beef, raw mutton, raw chicken, and raw duck.
3. The method of claim 1, wherein the pre-processing comprises: dehairing, washing and dicing.
4. The method of claim 1, wherein the vacuum treatment comprises: and placing the pretreated meat obtained by pretreatment into a plastic steaming and boiling bag, and vacuumizing and sealing.
5. The method according to claim 4, wherein the plastic retort pouch is made of a polyethylene terephthalate/aluminum foil/polypropylene composite film, a polyethylene terephthalate/polyamide/polypropylene composite film, or a polyethylene terephthalate/aluminum foil/polyamide/polypropylene composite film.
6. The method according to claim 4, wherein the pretreated meat is placed in a plastic retort pouch and then subjected to vacuum sealing, and further comprising deodorization or flavoring.
7. The method of claim 1, wherein the pre-treatment is followed by vacuum treatment, further comprising curing, tumbling, scalding or marinating.
8. The method of manufacturing according to claim 7, wherein the curing comprises: placing the pretreated meat obtained by pretreatment in a pickling solution for pickling; the curing is carried out under the condition of ultrasound, the ultrasonic frequency of the ultrasound is 20 Hz-50 Hz, the power is 400W-600W, the time is 60 min-120 min, and the temperature is 10-30 ℃.
9. The method of claim 1, wherein the autoclaving equipment is an autoclave.
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