CN117617455A - Method for manufacturing meat product by sterilizing and curing - Google Patents
Method for manufacturing meat product by sterilizing and curing Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- meat
- raw
- curing
- raw materials
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 30
- 235000013622 meat product Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 17
- 235000020995 raw meat Nutrition 0.000 claims abstract description 15
- 238000009489 vacuum treatment Methods 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims description 25
- 239000004743 Polypropylene Substances 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 12
- -1 polyethylene terephthalate Polymers 0.000 claims description 12
- 229920000139 polyethylene terephthalate Polymers 0.000 claims description 12
- 239000005020 polyethylene terephthalate Substances 0.000 claims description 12
- 229920001155 polypropylene Polymers 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 10
- 241000272525 Anas platyrhynchos Species 0.000 claims description 9
- 239000004033 plastic Substances 0.000 claims description 9
- 229920003023 plastic Polymers 0.000 claims description 9
- 239000004952 Polyamide Substances 0.000 claims description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 8
- 229910052782 aluminium Inorganic materials 0.000 claims description 8
- 239000011888 foil Substances 0.000 claims description 8
- 229920002647 polyamide Polymers 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000002604 ultrasonography Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 238000004332 deodorization Methods 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 238000007781 pre-processing Methods 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims 1
- 238000001723 curing Methods 0.000 abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 12
- 238000002360 preparation method Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000011415 microwave curing Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 9
- 238000001816 cooling Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000012267 brine Substances 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 210000003739 neck Anatomy 0.000 description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 6
- 239000005457 ice water Substances 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 244000062241 Kaempferia galanga Species 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 230000010354 integration Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 235000013421 Kaempferia galanga Nutrition 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241000213006 Angelica dahurica Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 description 2
- 240000000171 Crataegus monogyna Species 0.000 description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 2
- 240000002943 Elettaria cardamomum Species 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000018958 Gardenia augusta Nutrition 0.000 description 2
- 240000001972 Gardenia jasminoides Species 0.000 description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 235000019510 Long pepper Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 244000179970 Monarda didyma Species 0.000 description 2
- 235000010672 Monarda didyma Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 240000003455 Piper longum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000003698 anagen phase Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000005300 cardamomo Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
- 235000011477 liquorice Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 241000193470 Clostridium sporogenes Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 description 1
- 240000001899 Murraya exotica Species 0.000 description 1
- 235000008766 Murraya exotica Nutrition 0.000 description 1
- 235000009696 Murraya paniculata Nutrition 0.000 description 1
- 241000159443 Myrcia Species 0.000 description 1
- 240000003705 Senecio vulgaris Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 239000007692 rcm medium Substances 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
Landscapes
- 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311756855.2A CN117617455A (en) | 2023-12-19 | 2023-12-19 | Method for manufacturing meat product by sterilizing and curing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311756855.2A CN117617455A (en) | 2023-12-19 | 2023-12-19 | Method for manufacturing meat product by sterilizing and curing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117617455A true CN117617455A (en) | 2024-03-01 |
Family
ID=90032238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311756855.2A Pending CN117617455A (en) | 2023-12-19 | 2023-12-19 | Method for manufacturing meat product by sterilizing and curing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117617455A (en) |
-
2023
- 2023-12-19 CN CN202311756855.2A patent/CN117617455A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3494798B1 (en) | Method for sterilizing processed foods comprising microwave heating pretreatment | |
| CN110800931A (en) | Processing and fresh-keeping method of prefabricated prepared meat product | |
| Guillou et al. | High‐pressure processing of meat and meat products | |
| AU2018200086B2 (en) | Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly | |
| CN103330216A (en) | Fermented soya bean and meat product and preparation method thereof | |
| CN105029468A (en) | Method for preparing fermented tied feet | |
| CN102389120A (en) | Manufacturing method of sauced duck | |
| CN106261850A (en) | A kind of processing method of the instant beef with brown sauce of room temperature circulation | |
| CN102960654B (en) | Processing method of convenient and ready-to-eat crisp food | |
| CN112385787A (en) | Novel duck meat product preparation method, pickling solution and special brine thereof | |
| CN105124610A (en) | Production method of lactic acid bacteria fermented tied pig leg meat with the addition of zymolytic bone paste | |
| CN112715918A (en) | Production process of composite salad dressing | |
| JP2003125745A (en) | Method for producing high temperature steam at normal pressure using microwave and development of sterilization system by microwave application, germ-free distribution system of fruit and vegetable and development of food processing and cooking system | |
| CN110447844A (en) | A kind of production method of halogen meat | |
| CN116172168A (en) | Fresh meat pickling process, hot pot-flavored bud pickled meat prefabricated vegetable and processing process thereof | |
| CN110338361A (en) | The non-irradiation Chicken Feet with Pickled Peppers of one kind and its production technology | |
| CN117617455A (en) | Method for manufacturing meat product by sterilizing and curing | |
| CN102204683A (en) | Method for processing pickle type livestock and poultry liver food | |
| CN108013401A (en) | A kind of processing method done with healthcare function yellow peach | |
| CN104146228B (en) | A kind of sauce common cattail and processing method thereof | |
| CN102187890A (en) | Method for preparing poultry products with pickled peppers | |
| CN110651965A (en) | Soft package minced fillet processing method capable of reducing bacteria | |
| KR102612393B1 (en) | Manufacturing method of canned sweet potato sprout for immediate cooking and canned sweet potato sprout for immediate cooking manufactured by the same | |
| CN113647577B (en) | Green low-temperature processing technology for crystal pricked hooves | |
| KR102612395B1 (en) | Manufacturing method of canned taro stem for immediate cooking and canned taro stem for immediate cooking manufactured by the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |