CN1663400A - Meat product subcutaneous injection salting method and used injecting means thereby - Google Patents
Meat product subcutaneous injection salting method and used injecting means thereby Download PDFInfo
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- CN1663400A CN1663400A CN 200410014217 CN200410014217A CN1663400A CN 1663400 A CN1663400 A CN 1663400A CN 200410014217 CN200410014217 CN 200410014217 CN 200410014217 A CN200410014217 A CN 200410014217A CN 1663400 A CN1663400 A CN 1663400A
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Abstract
A hypodermic curing for meat product and relative injection device. The method is that injecting liquid curing agent into hypodermic muscle of fresh meat with the rate of injecting curing agent and fresh meat between 5%~20%, and getting finished product by deep freeze or insolation after pre cooling 2~16h. The device comprised mainly booster pump, injection gun, stainless steel pinhead and coupling hose, wherein removable pinhead includes three types of large, middle and little, whose aperture of axial bore and radial separately is 2.5~3.5mm, 0.5~1.5mm. This curing method is fit to livestock and poultry, character is that needs little only 1~2 days with high efficiency, hard to propagate bacteria, ensure to reach the health standard, free from the season restrict, characterized in tender, delicious, and can be made into many different flavor to meet different consumers'needs.
Description
Technical field
The present invention relates to a kind of method for salting of meat products, particularly the hypodermic injection method for salting of fowl poultry kind meat products and used injection device.
Background technology
The method for salting of animal meat products generally adopts bittern infusion method at present, and the defective of this method is: one, salting period is long, generally needs 5～7 days, and not only production efficiency is low, and multiplies bacterium easily, is difficult to reach sanitary standard; Two, taste bad will, meat is old, and local flavor is single; Three, production is subject to seasonal restrictions, and can not pickle summer, and it is just suitable to pickle after slight snow at the lunar calendar usually.
Summary of the invention
The technical problem to be solved in the present invention is the weak point that overcomes present bittern infusion method cured meat goods, provides a kind of salting period short, is not subject to seasonal restrictions, and can guarantee sanitary standard, and unique flavor, and method is pickled in meat products hypodermic injection numerous in variety; For this reason, the present invention also will provide a kind of injection device that this pickles method that is used for.
Technical scheme of the present invention is: adopt injection device that liquid curing agent is injected in the subcutaneous muscle of green meat, the weight ratio of curing agent injection rate and green meat is 5%～20%, through 2～16 hours precoolings again through quick-frozen or after drying curing food.
Further scheme is: described liquid curing agent mainly by salt, monosodium glutamate, beer, six partially, water is formulated, wherein salt 15%～20%; Water 65%～80%; All the other 5%～15%, more than all be weight percentage; When pickling poultry meat product, respectively in positions such as head, neck, chest, the back of the body, leg, wing, pawl injections, when pickling block meat goods, in lean meat, the injection of fat meat position, adjacent injection point is at a distance of 5～20cm respectively.
Technical scheme of the present invention also comprises: be used for the meat products hypodermic injection and pickle the used injection device of method mainly by booster pump, filling gun, stainless steel syringe needle be connected flexible pipe and constitute, syringe needle becomes detachable to be connected with the filling gun front end.
Further, filling gun is provided with gauge tap and injection indicator; Syringe needle is divided into large, medium and small number, and the aperture of its axial bore is 2.5～3.5mm, and syringe needle is provided with 4～32 radial holes that stagger in 2～8 circle positions for preceding half section, and hole diameter is 0.5～1.5mm.
Adopt above technical scheme, because curing agent injects in the subcutaneous muscle of green meat under pressure, and injection volume and injection site basis are pickled the object reasonable distribution, again through precooling, quick-frozen or dry, curing agent is evenly, rapid osmotic is to each position of meat products, and removal excessive moisture, one, after two days curing food, therefore, salting period is short, prevent that bacterium from multiplying, can guarantee sanitary standard, not be subject to seasonal restrictions that also can pickle summer.Adopt the loose structure of special injection device, particularly syringe needle, effectively guarantee to pickle effect, and easy to operate, reliable.Because salting period is short, makes the curing food meat tender, features good taste is added various batchings again in curing agent, further reach unique flavor, effect numerous in variety.
The specific embodiment
Embodiment one: pickle " obediently goose ": with salt 1500 grams, water 7000 grams, monosodium glutamate, six is inclined to one side, sodium phosphate, beer, edible food additives such as zinc gluconate 1500 grams prepare curing agent, adopt the injection device of medium size syringe needle, its syringe needle axial aperture 2.8mm, the radial bore apertures 1mm in 3 circles, 12 holes, under common injection pressure, curing agent is slowly injected in the subcutaneous muscle of clean goose, wherein head, each 1 pin of neck, chest, the back of the body, leg, wing, each two pin of pawl, injecting total amount is 15% (weight) of clean goose, then 0～5 ℃ of precooling about 10 hours, again after the quick-frozen " obediently goose " curing food, packing warehouse-in at last.
Embodiment two: pickle pork: with salt 1800 grams, water 7200 grams, monosodium glutamate, six is inclined to one side, edible food additives such as beer 1000 grams prepare curing agent, adopt the injection device of large size syringe needle, its syringe needle axial aperture 3mm, the radial bore apertures 1.2mm in 4 circles, 16 holes, under common injection pressure, curing agent is slowly injected the lean meat of block pork, fat meat position, adjacent injection point are at a distance of 10cm, and injecting total amount is 12% (weight) of block pork, then 0～5 ℃ of precooling about 12 hours, airing 1～2 day between no fly again, the pork curing food, packing warehouse-in at last.
Claims (6)
1, method is pickled in a kind of meat products hypodermic injection, it is characterized in that adopting injection device liquid curing agent to be injected in the subcutaneous muscle of green meat, the weight ratio of curing agent injection rate and green meat is 5%～20%, through 2～16 hours precoolings again through quick-frozen or after drying curing food.
2, pickle method by the described meat products hypodermic injection of claim 1, it is characterized in that described liquid curing agent mainly by salt, monosodium glutamate, beer, six partially, water is formulated, wherein salt 15%～20%; Water 65%～80%; All the other 5%～15%, more than all be weight percentage.
3, pickle method by the described meat products hypodermic injection of claim 1, when it is characterized in that pickling poultry meat product, respectively in positions such as head, neck, chest, the back of the body, leg, wing, pawl injections, when pickling block meat goods, in lean meat, the injection of fat meat position, adjacent injection point is at a distance of 5～20cm respectively.
4, the used injection device of method is pickled in a kind of meat products hypodermic injection, it is characterized in that mainly by booster pump, filling gun, stainless steel syringe needle and be connected flexible pipe constituting, and syringe needle becomes detachable to be connected with the filling gun front end.
5,, it is characterized in that filling gun is provided with gauge tap and injection indicator by the described injection device of claim 4.
6, by the described injection device of claim 4, it is characterized in that syringe needle is divided into large, medium and small number, the aperture of its axial bore is 2.5～3.5mm, and syringe needle is provided with 4～32 radial holes that stagger in 2～8 circle positions for preceding half section, and hole diameter is 0.5～1.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410014217 CN1663400A (en) | 2004-03-05 | 2004-03-05 | Meat product subcutaneous injection salting method and used injecting means thereby |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410014217 CN1663400A (en) | 2004-03-05 | 2004-03-05 | Meat product subcutaneous injection salting method and used injecting means thereby |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1663400A true CN1663400A (en) | 2005-09-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN 200410014217 Pending CN1663400A (en) | 2004-03-05 | 2004-03-05 | Meat product subcutaneous injection salting method and used injecting means thereby |
Country Status (1)
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| CN (1) | CN1663400A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050822A (en) * | 2019-05-13 | 2019-07-26 | 湖南文理学院 | A kind of salting apparatus and its method shortening the pickled product production cycle |
| CN113316391A (en) * | 2019-01-24 | 2021-08-27 | 北欧机械制造鲁道夫巴德尔有限及两合公司 | Method and apparatus for increasing the proportion of meat used in fish, poultry or other meat products |
-
2004
- 2004-03-05 CN CN 200410014217 patent/CN1663400A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113316391A (en) * | 2019-01-24 | 2021-08-27 | 北欧机械制造鲁道夫巴德尔有限及两合公司 | Method and apparatus for increasing the proportion of meat used in fish, poultry or other meat products |
| CN110050822A (en) * | 2019-05-13 | 2019-07-26 | 湖南文理学院 | A kind of salting apparatus and its method shortening the pickled product production cycle |
| CN110050822B (en) * | 2019-05-13 | 2022-03-11 | 湖南文理学院 | Pickling device and method for shortening production period of pickled products |
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