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Method for storing fermented meat product rolling hoof

A technology for fermented meat products and the end of fermentation, which is applied in the field of storage of fermented meat products, can solve the problems of no public reports, etc., and achieve the effects of good color, stable quality of finished products, and high yield

Inactive Publication Date: 2009-01-21
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Through document retrieval, do not see the public report of relevant document of the present invention

Method used

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  • Method for storing fermented meat product rolling hoof

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Effect test

Embodiment 1

[0015] The storage method of the fermented meat product roll hoof of the present invention comprises the steps of cutting, vacuum packaging, heat sterilization, cooling and storage, and the specific steps are as follows:

[0016] a. Cut fermented meat rolls into slices and pack them in vacuum, vacuum degree -0.08Mpa;

[0017] b. Cook the vacuum-packed food in boiling water until the center temperature reaches 90°C and keep it for 40 minutes, then put it in the freezer and quickly cool it below 15°C. The storage period at low temperature is 2 months; or put the vacuum-packed food into the sterilizer, sterilize at 110°C and 0.11Mpa pressure for 50 minutes, and then cool it down to below 45°C naturally. The storage period of food at 25°C is 2 months 6 months.

Embodiment 2

[0019] The storage method of the fermented meat product roll hoof of the present invention comprises the steps of cutting, vacuum packaging, heat sterilization, cooling and storage, and the specific steps are as follows:

[0020] a. Cut fermented meat rolls into slices and pack them in vacuum, vacuum degree -0.09Mpa;

[0021] b. Cook the vacuum-packed food in boiling water until the center temperature reaches 95°C and keep it for 35 minutes, then put it in the freezer and quickly cool it below 15°C. The storage period at high temperature is 2 months; or put the vacuum-packed food into a sterilizer, sterilize at 116°C and 0.095Mpa pressure for 40 minutes, and then cool it naturally to below 45°C. The storage period of food at 25°C is 2 months. 6 months.

Embodiment 3

[0023] The storage method of the fermented meat product roll hoof of the present invention comprises the steps of cutting, vacuum packaging, heat sterilization, cooling and storage, and the specific steps are as follows:

[0024] a. Cut fermented meat rolls into slices and pack them in vacuum, vacuum degree -0.1Mpa;

[0025] b. Sterilization process: boil the vacuum-packed food in boiling water, keep the center temperature at 100°C for 30 minutes, then put it in the freezer to quickly cool it below 15°C, and then lower the temperature to 4°C when entering the cold storage. The storage period at 4°C is 2 months; or put the vacuum-packed food into a sterilizer, sterilize at 121°C and 0.045Mpa pressure for 32 minutes, and then cool naturally to below 45°C. The storage period is 6 months.

[0026] The method has been proved by large-scale production, and the method fully meets the design requirements.

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Abstract

The present invention relates to a preservation method of fermented meat product coiled hoof, pertaining to the technical field of meat product processing. The method includes the following steps: a. the finished product coiled hoof after fermentation is cut into slices and packaged in vacuum with the vacuum degree of -0.08 to -0.1MPa; b. the thermal sterilizing mode is low-temperature sterilization or high-temperature sterilization; wherein, in the low-temperature sterilization the vacuum packaged food is put into boiling water for decoction with the center temperature up to 90 to 100 DEG for 30 to 40 minutes, then quickly freezes below 15 DEG and is sent into a refrigerator with the temperature decreasing to 0 to 4 DEG and the food preservation period is two months at the temperature of 0 to 4 DEG; in the high-temperature sterilization, the vacuum packaged food is put into a sterilizing boiler for sterilization at the temperature of 121 DEG and the pressure of 0.045MPa for 32 minutes and then naturally cooled below 45 DEG and the food preservation period is six months at the temperature of 25 DEG. The preservation method of the present invention has the advantages of simple process, stable quality of finished products, obvious improvement in finished product rate, luster and tenderness, preservation period up to six months at normal temperature, perennial large-scale production, etc.

Description

Technical field: [0001] The invention relates to a method for storing fermented meat product hoof rolls, belonging to the technical field of meat product processing. Background technique: [0002] Rolled hoof is a unique traditional fermented meat product in Midu County, Dali Bai Autonomous Prefecture, Yunnan Province. It has a production history of more than 500 years. The traditional rolled hoof is made of high-quality lean pork as the main ingredient, with salt, red yeast rice, and a variety of natural spices. After mixing well, fill it into the skin bag of the deboned pig's foot, tie the mouth tightly with twine, cook it, and cool it down. Made by pickling and fermenting with shredded radish. The product has delicious meat, strong flavor, slightly sour taste, but not greasy when eaten, and is favored by people. Its unique flavor is related to pickling and fermentation. The traditional processing method has low yield, poor tissue structure, color and tenderness, difficu...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/12A23B4/005A23B4/06
Inventor 陈韬董文明黄启超
Owner YUNNAN AGRICULTURAL UNIVERSITY
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