TWI528905B - Aging method of meat - Google Patents

Description

Method of ripening meat

This invention relates to a method of cooked meat, and more particularly to a method of immersing cooked meat in a cooked medium.

In the meat processing process, aging is an important and common method, especially in the processing of animal products such as beef. Its main purpose is to disintegrate muscle fibers, which can make the natural flavor of beef itself more concentrated and saturated. .

In practice, the beef ripening process is to hang the entire half of the cattle after the cattle are slaughtered and cleaned, or to divide them into large pieces of different parts and put them into the refrigerator. Such a process would cost a considerable amount of money because it must be stored at a temperature close to 0 °C. However, this ripening process can mainly change the beef meat quality by two methods: First, the water evaporates from the muscle tissue of the beef. This makes the beef more concentrated; second, the natural enzymes of the beef itself break the connective tissue in the muscles, which makes the meat more soft and tender. Beef's natural enzymes and their external microbial interactions improve the tenderness, flavor and juiciness of the beef. The process also generally contributes to the growth of the main fungus or mold on the surface of the body. This does not necessarily mean that the meat is corrupt, but a layer of crust is formed on the surface of the body, and this part is cooked. It will be removed before eating. These fungi will assist the natural enzymes in the beef to soften the meat and enhance the flavour of the meat.

The mature processing method is less used to treat aquatic products such as fish. The main reason is that there is no peeling procedure when processing seafood, so the risk of pathogenic microorganisms is high, such as staphylococcus, salmonella, Vibrio cholerae, marine arc. Bacteria, etc., which are usually prone to food poisoning. It is not necessary for livestock products to undergo bloodletting, head removal, limb removal, tail removal, peeling and viscera processing, so there are fewer pathogens (mostly only E. coli). . Therefore, the ripening of seafood is only used by some Japanese manufacturers. After capturing aquatic products such as fish, the whole process is put into ice cubes for about 1 to 2 days, and then the fish are decomposed and sliced. However, there are still many pathogens in the process. risk. Therefore, how to make the meat mature during processing can make the meat quality delicious, reduce the cost and reduce the pathogen to improve the health and safety of the food. This is a major challenge for the food processing industry today.

In view of the above problems of the prior art, it is an object of the present invention to provide a method of immersing a raw material of meat into a mature medium of cooked medium to solve the problems of high energy consumption cost and high pathogenic bacteria in the prior art.

According to one aspect of the present invention, a method for aging a meat product is provided, comprising the steps of: immersing a meat material in a mature medium and placing it in a confined space for a preset time at a preset temperature and a preset pressure to obtain The raw material of the marinated meat; and the raw material of the cured meat is subjected to freezing treatment to obtain the raw material of the cooked meat; wherein the raw material of the meat may comprise a aquatic product or an animal product, and the ripening medium may comprise a wine cellar or a salt mash.

Preferably, the confined space may be a space in the package, the preset temperature may be about 0 ° C to about 7 ° C, and the preset pressure may be about -770 mmHg to about -750 mmHg, The preset time can be from about 46 hours to about 50 hours.

Preferably, the percentage by weight of the wine cellar to the meat material is from about 15% to about 25%, and the percentage by weight of the salt meal to the meat material is from about 5% to about 15%.

Preferably, the freezing treatment can be frozen at about -30 ° C for about 16 hours to about 20 hours.

Preferably, the aquatic product may comprise fish, shrimp or crab, and the animal product may comprise beef, chicken, pork or lamb.

Preferably, the meat material is further thawed before the meat material is immersed in the aging medium.

In view of the above, the method of immersing cooked meat in a sauce according to the present invention may have one or more of the following advantages:

(1) This method of ripening can be naturally produced by soaking the raw material of the meat into a ripening medium, especially a wine cellar or a salt mash, such as 5'-hypoxanthine phosphate disodium (DISODIUMINOSINE 5'-MONOPHOSPHATE, IMP) , 5'-guanosine nucleoside disodium phosphate (DISODIUM GUANOSINE 5'-MONOPHOSPHATE, GMP) and other glycoside substances, so that the meat is more delicious and tender.

(2) This method of ripening can provide the environment of probiotics rather than pathogenic bacteria by the participation of mature medium such as wine trough or salt mash, so that the meat quality after ripening is safer and healthier, and the risk of food poisoning is reduced.

(3) This aging method can save the processing cost by immersing the meat material in the aging medium, especially in the wine cellar or salt mash, so that the temperature required during the processing is slightly higher.

S1~S2‧‧‧ steps

Fig. 1 is a flow chart showing the first embodiment of the method for producing cooked meat of the present invention.

The invention will be further described in detail by the following preferred embodiments and the accompanying drawings. It should be noted that the experimental data disclosed in the following embodiments are for explaining the technical features of the present invention, and are not intended to limit the manner in which they can be implemented.

Please refer to Fig. 1, which is a flow chart of Embodiment 1 of the method for aging cooked meat of the present invention. As can be seen from the figure, the method for aging the meat of the present invention may comprise the steps of: immersing the meat material in a mature medium and placing it in a confined space for a preset time at a preset temperature and a preset pressure to obtain a pickled salt. The raw material of the meat is prepared (step S1). The meat raw material may comprise aquatic products or animal products, the aquatic products may comprise fish, shrimp or crab, the livestock products may comprise beef, chicken, pork or lamb; the mature medium may comprise wine cellar (or wine trough) or salt mash; confined space It may be a space in the package, the preset temperature may be about 0 ° C to about 7 ° C, the preset pressure may be about -770 mmHg to about -750 mmHg, and the preset time may be about 46 hours to about 50 hours; the wine cellar accounts for meat. The percentage by weight of the raw material may be from about 15% to about 25%, and the percentage by weight of the salt of the raw material may be from about 5% to about 15%. The cured meat material is subjected to a freezing treatment to obtain a cooked meat material (step S2). The freezing treatment may be frozen at about -30 ° C for about 16 hours to about 20 hours.

In Example 2 of the present invention, salmon is used as a raw material for meat and wine is used as an example of a ripening medium. On the first day, the captured frozen squid from about 300g to about 330g is first brushed with a brush, and the surface is rinsed with water to make the leather surface scale-free and clean and free of foreign matter. The fish is then cut into smaller pieces of about 140g to about 170g, thick There must be no significant difference in the degree of control. On the next day, a plurality of cut fish pieces are placed in a plurality of bags at a low temperature of about 0 ° C to about 7 ° C, and 20% of the wine cellar is added to the percentage of the fish pieces. 15g to about 17g, the space inside the packaging bag is vacuumed, and the main adjustment here is that there is no air in the bag, and excessive vacuum should be avoided, so the pressure in the bag is set to about -760 mmHg. Turn the bag one turn so that the fillet is completely infiltrated in the wine cellar. The stillage is allowed to undergo a ripening process for about 48 hours to the third day to obtain a marinated fillet. In the process of standing, it can be turned over once every 24 hours, which helps to promote ripening. The marinated fillets were then frozen for the fourth day: the whole package containing the marinated fillets was frozen at a temperature of about -30 ° C for about 18 hours. Follow-up procedures such as packaging and finished product storage.

The third embodiment of the present invention is similar to the preparation method of the second embodiment, except that the cooked medium in which the fish fillets are soaked is salt mash, and 10% by weight of the fish fillets.

The method of Comparative Example 1 is a general meat ripening method, that is, the squid is not soaked in a sauce such as wine cellar or salt mash, and is directly placed in a refrigerating environment at about 0 ° C to obtain a cooked squid.

The number of the squid of the cooked carp and the coliform bacteria of the hygienic indicator bacteria prepared in Example 2 and Example 3 of the present invention and Comparative Example 1 were compared. The results are shown in Table 1.

Note: The number of original bacteria in the mature medium is as follows: wine cellar, APC 1.3x10 ³ CFU/g

Salt 麴, APC 3.8x10 ⁴ CFU/g

It can be seen from Table 1 that the freshly-frozen frozen carp has a bacterial count of about 3.3×10 ³ , and the number of bacteria increased to 6.14 x 10 ⁷ after being processed by the comparative example. The number of bacteria after treatment in Example 2 and Example 3 was maintained at a level close to the number of bacteria immediately after capture, and the values were 6 x 10 ³ and 3 x 10 ^{3 , respectively} . Therefore, the fish meat is immersed in a mature medium such as a wine cellar or a salt mash to perform the aging process, and the hygienic quality of the fish meat which can reduce the number of bacteria can be achieved. In addition, the E. coli test results were negative for either the freshly caught squid, the comparative example or the squid treated in the examples of the present invention.

On the other hand, in the case of fish, in addition to hoping to keep the meat fresh, it is also desirable to taste more delicious. Due to the participation of the wine cellar or the salt mash in the ripening method of the present invention, the glycoside such as IMP and GMP can be naturally produced, so that the meat is slightly sweet. Therefore, Example 4 of the present invention is similar to the preparation method of Example 2, except that the squid is used as a raw material for meat and salt mash is used as an example of a aging medium. The contents of IMP and GMP of the carp of Example 4 before and after ripening were compared, and the results are shown in Table 2.

It can be seen from Table 2 that the squid of Example 4 has an IMP content of only about 787 μg/mg (ppm) before ripening, but after ripening, the IMP value can be increased by at least 40% or more, about 1120 μg/mg. It was about 2090 μg/mg, and GMP was not detected because it did not reach the quantitative limit of 500 μg/mg. Therefore, the fish meat is soaked in a ripening medium such as a wine cellar or a salt mash to carry out the mash processing, which can actually increase the content of the glucoside substance, so that the meat quality is more delicious.

In view of the practical process, it is not always possible to perform the ripening action immediately after catching the fish and washing it. Therefore, in the fifth embodiment of the present invention, a method for preserving the cooked meat of the fish is proposed. The preparation method of the fifth embodiment is similar to the preparation method of the second embodiment. The difference is that after the squid is obtained and the scales are washed, the frozen storage is performed at about -20 ° C. To obtain frozen squid, the purpose is to maintain the freshness of the squid; when the mash is to be processed, the frozen squid is thawed at about 0 ° C to about 7 ° C to obtain the thawed squid. The thawed squid is immediately subjected to subsequent slicing, soaking into a mature medium, and placing it in a packaging bag for vacuum pickling. Thawing is an important procedure here, the main purpose is to remove water to avoid excessive bacteria. The fish fillets thus obtained can still retain the activity and quality of the original ingredients and maintain the reliability of the products.

In summary, referring to Tables 1 and 2, the method for aging the meat of the present invention comprises immersing a meat material such as squid or squid in a ripening medium such as a wine cellar or a salt mash, and placing it at about 0 ° C to about The temperature of 7 ° C and the pressure of about -770 mmHg to about -750 mmHg make the raw material of the cooked meat have a smaller number of bacteria, and at the same time produce a glycoside such as IMP, which makes the meat more flavorful and mature. The required temperature is slightly higher, and the goal of hygiene, deliciousness and cost saving is achieved, and the industry competition is enhanced. force.

The above is intended to be illustrative only and not limiting. Any equivalent modifications or alterations to the spirit and scope of the invention are intended to be included in the scope of the appended claims.

S1~S2‧‧‧ steps

Claims (5)

A method for cultivating meat, comprising the steps of: immersing a raw material in a mature medium and placing it in a confined space for a predetermined time at a preset temperature and a predetermined pressure to obtain a marinade And the raw material of the meat is subjected to a freezing treatment to obtain a cooked raw material; wherein the raw material comprises an aquatic product or a livestock product, the ripening medium comprising a wine cellar or a salt Thereafter, the freeze-frozen treatment is frozen at about -30 ° C for about 16 hours to about 20 hours. The method of claim 1, wherein the sealed space is a space in a package, the preset temperature is from about 0 ° C to about 7 ° C, and the predetermined pressure is from about -770 mmHg to about - 750 mmHg, the preset time is from about 46 hours to about 50 hours. The method of claim 2, wherein the wine cell comprises from about 15% to about 25% by weight of the meat material, and the salt is from about 5% to about 15% by weight of the meat material. %. The method of claim 3, wherein the aquatic product comprises fish, shrimp or crab, and the animal product comprises beef, chicken, pork or lamb. The method of claim 4, wherein the meat material is further thawed before the meat material is immersed in the ripening medium.