CN87100859A - 腌肉的制取方法 - Google Patents

腌肉的制取方法 Download PDF

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Publication number
CN87100859A
CN87100859A CN198787100859A CN87100859A CN87100859A CN 87100859 A CN87100859 A CN 87100859A CN 198787100859 A CN198787100859 A CN 198787100859A CN 87100859 A CN87100859 A CN 87100859A CN 87100859 A CN87100859 A CN 87100859A
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meat
little
cut
cut meat
immersed
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里卡多·罗伯托·布斯塔曼特
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Ajatom Engineering & Architecture Co
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Ajatom Engineering & Architecture Co
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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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23B4/005—Preserving by heating
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Packages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

本发明是关于一种在室温保藏期间，可保持其 营养价值，自然和感官特征超过六个月的腌肉制取方 法。所说方法包括：a)将具有预定尺寸的分割肉浸渍 在由最高含量为3％氯化钠，约1％多磷酸盐和至 少50ppm亚硝酸盐类所组成的溶液中，b)将分割 肉浸渍在糖浆液中；c)烧煮到干且表面呈微烤状；d) 通过整个烧煮过程将分割肉加热到所有点达到75℃ 并至少保持15分钟；e)高真空包装；f)将分割肉冷却 和冻结；g)将包装分割肉在微微波室里照射。

Description

本发明是有关无筋瘦牛肉的“腌肉的制取方法”，更准确地说，这种方法应用γ射线于传统肉类食品处理方法中，以达到在室温下保藏六个月以上，仍能保持它们的最高营养价值，自然和感官特征。
目前，冷冻分割肉在市场上销售的时间，最长为三天，还受到冷冻持续时间很大影响。无论采用哪一种形式的无烧煮加工处理的肉类，其市场都很有限，这是因为它们来自尚未宣布为非口蹄疫病毒区。
通过本发明的方法，可以在室温下保藏分割肉，免于受到污染或降解病原成分，不需用锡罐或经高压釜消毒，便可在市场上销售六个月以上。
为此，可以以下列情况和条件，投入市场销售，即在分销店里勿需冷却设备，避免因储藏，处理和/或运输过程中必需低温作业而引起的过高价格;可以克服为控制菌斑和污染而进行卫生检查或予防性检疫所规定的各种限制;为经济和商业利益作间隔时间的补充货品;可以根据产量或市场需要而存货。
按肉的类型，其初始污染程度，所用的综合处理方法和/或包装方法，产生不相同的效果。
采用本方法必须选用一级质量的，最少污染的，暴露于空气中不超过两天的无筋瘦牛肉。
分割肉是在装有各种必要卫生设备的切肉车间里切割，分割肉厚度不应超过3厘米。
为了降低水的活性，分割肉可浸渍和注射由低于3%氯化钠，1%多磷酸盐和50ppm亚硝酸盐类所组成的溶液。
一旦处理用的盐水沥干后，将分割肉浸渍在糖浆浴中，然后立刻把它煮到表面干燥而且呈微烤状。
采用任意烧煮方法（煮沸，微波，烤炉等），将分割肉加热至内部最冷点达到75℃，在此温度下保持15分钟，以便消除任何酶的活性，各种病毒，微生物和变质液体。
然后对分割肉进行高真空包装，在这个阶段可以加入浆料和调味料。
所用的容器，除了要求不透气，不透光和紫外线辐射外，还应该在各种天气里能够保存六个月以上。它们还应能承受50℃范围内的温度变化和不超过50KGy（千戈瑞）微微波剂量。
包装后，将每一袋冷却至差不多达到冰点，然后采用速冻法冷冻至-30℃。
最后，产品通过微微波室。这种作业过程可以在为最后投入市场而完成产品包装后来进行，其作业条件是从该室取出前，每一整块分割肉的温度都低于-25℃。产品所吸收的γ射线应大于15KGy，但小于45KGy。剂量速度可达2KGy/分钟。
比较优选的方法是，要选用一级质量的，最少污染的，屠宰不超过三天的无筋瘦牛肉。在专门出口至各地区的冷藏厂的切肉车间里把产品切成3厘米厚的块状。
分割肉通过一种腌制机。该机装有由2%氯化钠，3%三磷酸钠，25ppm亚硝酸钠所组成的溶液。然后把它们沥干5分钟。
然后，将分割肉浸渍在橙汁浴中，并立即暴露于火中，直至表面呈微烤状。
接着，将它们通过一种微波炉，各块分割肉之间留有足够的间隙，以保证它的各个面都得到处理，然后在75℃煮15分钟。
然后，将分割肉送到自动热成型真空包装机。市场研究部规定每袋分割肉达到一定质量，每袋装三块分割肉可大大降低成本。包装阶段可以加入酱料和调味料。
采用共挤压法制造的300微米厚的经铝处理的聚酰胺聚乙烯作为包装袋的热成型基体。其上部由下列三层构成的：12微米双取向聚对苯二甲酸乙二酯，10微米零回火铝箔，70微米的聚乙烯作为包装袋的内层薄膜。所用的粘合剂可以是脂族聚异氰酸酯。
包装后的产品暴露于接近冰点的温度中，然后，通过速冻过程，使温度低至-30℃。袋装存放在硬纸板盒里，使它的温度更稳定，保护它们免遭撕裂、戳穿、光和紫外光辐射的破坏。当零售店要陈列这些袋装时，才打开纸板盒。除了任何其他必要的印刷资料外，纸板盒上还要显示国际辐射产品标志，当接受的剂量大于10KGy时，它会变颜色。
盒子送进微微波室，接受γ射线照射，其剂量速度可达2KGy/分钟，最低剂量可达20KGy，最大剂量不大于35KGy。暴露于射线时，所有产品的温度要低于-25℃。

Claims (9)

1、一种在室温保藏期间，可保持其营养价值，自然和感官特征超过六个月的腌肉的制取方法，其特征在于所说方法包括下列步骤：a)将具有予定尺寸的分割肉浸渍在和注入由最高含量为3%的氯化钠，约1%多磷酸盐和至少50ppm亚硝酸盐类所组成的溶液，b)将该分割肉浸渍在糖浆浴中，c)烧煮到干且表面呈微烤状，d)通过整个烧煮过程将分割肉加热到所有点达到75℃，并至少保持15分钟内，e)高真空包装，f)将分割肉冷却和冻结，g)将包装分割肉在微微波室里照射。
2、根据权利要求1的方法，其特征在于所说的分割肉的最大厚度为3厘米。
3、根据权利要求1的方法，其特征在于所说的烧煮是通过煮沸。
4、根据权利要求1的方法，其特征在于所说的烧煮是通过微波。
5、根据权利要求1的方法，其特征在于所说的烧煮是通过烧烤。
6、根据权利要求1的方法，其特征在于在高真空包装阶段，加入酱料和调味料。
7、根据权利要求1的方法，其特征在于f步骤中的分割肉冷却至约0℃，然后速冻至-30℃。
8、根据权利要求1的方法，其特征在于g步骤中在速度为2KGy/分钟的吸收剂量介于15KGy和45KGy
Figure 87100859_IMG1
。
9、根据权利要求1的方法，其特征在于g步骤中分割肉于温度低于-25℃下，在微微波室里照射。
CN198787100859A 1986-02-07 1987-02-06 腌肉的制取方法 Pending CN87100859A (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ARNO303.077 1986-02-07
AR30307786 1986-02-07

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CN87100859A true CN87100859A (zh) 1987-08-19

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JP (1) JPS62248446A (zh)
CN (1) CN87100859A (zh)
BR (1) BR8700338A (zh)
DE (1) DE3700880A1 (zh)
FR (1) FR2594004A1 (zh)
GB (1) GB2187081A (zh)
IL (1) IL81488A0 (zh)
IT (1) IT1201166B (zh)
MA (1) MA20873A1 (zh)
NL (1) NL8700067A (zh)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1034471C (zh) * 1992-06-27 1997-04-09 云南省微生物研究所 无霉火腿腌制方法
CN103548975A (zh) * 2013-11-12 2014-02-05 镇江市源春肉制品有限公司 肉制品保鲜处理的方法
CN104544144A (zh) * 2013-10-14 2015-04-29 陈创 挂浆红烤梳状肉的制作方法
CN106538667A (zh) * 2016-11-25 2017-03-29 山东好当家海洋发展股份有限公司 一种鱼块的保鲜方法

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JPH02190142A (ja) * 1989-01-19 1990-07-26 Toyo Suisan Kaisha Ltd レトルト畜肉食品の製造方法
GB9315020D0 (en) * 1993-07-20 1993-09-01 Sun Valley Poultry Improvements relating to saleable meat products
DE60033034T2 (de) 1999-07-22 2007-07-12 Astaris Llc Antimikrobielle polyphosphate in nahrungsmittelbehandlung
JP2005533041A (ja) * 2002-06-07 2005-11-04 プロミーシアン、ライフサイエンシズ、インコーポレイテッド 機能的生物学的物質の滅菌、安定化および保存
US8053047B2 (en) 2004-04-02 2011-11-08 Curwood, Inc. Packaging method that causes and maintains the preferred red color of fresh meat
US8110259B2 (en) 2004-04-02 2012-02-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US8029893B2 (en) 2004-04-02 2011-10-04 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
US8545950B2 (en) 2004-04-02 2013-10-01 Curwood, Inc. Method for distributing a myoglobin-containing food product
US8741402B2 (en) 2004-04-02 2014-06-03 Curwood, Inc. Webs with synergists that promote or preserve the desirable color of meat
US7867531B2 (en) 2005-04-04 2011-01-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
US8470417B2 (en) 2004-04-02 2013-06-25 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods for packaging
EP1857270B1 (en) 2006-05-17 2013-04-17 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
CN106212636A (zh) * 2010-07-30 2016-12-14 荷麦食品公司 真空包装和气调包装的新鲜肉类产品的新鲜肉类颜色
JP6343538B2 (ja) * 2014-09-29 2018-06-13 大和製罐株式会社 容器詰め生肉の放射線殺菌方法

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US2946692A (en) * 1957-08-22 1960-07-26 Du Pont Process of curing meat and composition therefor
US3845227A (en) * 1972-10-03 1974-10-29 Us Army Method of producing corned beef
US4206241A (en) * 1975-05-09 1980-06-03 Bibhuti Atma R Method of preparing fowl
JPS5733535A (en) * 1980-08-02 1982-02-23 Takeshi Takahashi Method for heating and cooling of food

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1034471C (zh) * 1992-06-27 1997-04-09 云南省微生物研究所 无霉火腿腌制方法
CN104544144A (zh) * 2013-10-14 2015-04-29 陈创 挂浆红烤梳状肉的制作方法
CN103548975A (zh) * 2013-11-12 2014-02-05 镇江市源春肉制品有限公司 肉制品保鲜处理的方法
CN106538667A (zh) * 2016-11-25 2017-03-29 山东好当家海洋发展股份有限公司 一种鱼块的保鲜方法

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Publication number Publication date
JPS62248446A (ja) 1987-10-29
DE3700880A1 (de) 1987-08-13
MA20873A1 (fr) 1987-10-01
NL8700067A (nl) 1987-09-01
FR2594004A1 (fr) 1987-08-14
IT8719109A0 (it) 1987-01-20
IL81488A0 (en) 1987-09-16
GB8702097D0 (en) 1987-03-04
BR8700338A (pt) 1987-06-16
GB2187081A (en) 1987-09-03
IT1201166B (it) 1989-01-27

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