Method for quickening sousing of raw meat by adopting ultrasonic treatment
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An ultrasonic and raw meat technology, applied in the field of processing, can solve problems such as temperature rise, lack of evidence and methods for ultrasonic application, and adverse effects on product quality stability
Inactive Publication Date: 2011-04-06
QINGDAO AGRI UNIV +2
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Problems solved by technology
In the above research at home and abroad, because the ultrasonic processor is not equipped with a constant temperature device, the temperature rises by 5-10°C every 20 minutes, which will have a negative impact on the quality stability of the product. Improving the curing of meat, without providing the basis and method for the application of ultrasound in the large-scale curing of all raw meat
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Embodiment 1
[0017] Embodiment 1 Ultrasonic treatment of the present invention accelerates the method for pickling raw meat
[0018] (1) preparation of pickling solution: the salt concentration of pickling solution is 10%;
[0019] (2) Put the meat pieces into an ultrasonic processor: cut into meat pieces of about 50 g each, and immerse them in the marinating solution. Wherein the pickling solution is filled in a small-volume container made of composite film, sealed and packaged, placed in the treatment box of the ultrasonic processor, and filled with water until the water surface is equal to the liquid level in the small container;
[0020] (3) Ultrasonic treatment: set the power of the ultrasonic processor to 300w, the frequency to 40kHz, the treatment temperature to 20°C, and the ultrasonic treatment to be 60 minutes;
[0021] (4) After ultrasonic treatment, the curing speed, flavor, tenderness and water retention capacity of raw meat can be improved.
Embodiment 2
[0022] Embodiment 2 Ultrasonic treatment of the present invention accelerates the method for curing raw meat
[0023] (1) preparation of pickling solution: the salt concentration of pickling solution is 12%;
[0024] (2) Put the meat pieces into an ultrasonic processor: cut into meat pieces of about 50 g each, and immerse them in the marinating solution. Wherein the pickling solution is filled in a small-volume container made of composite film, sealed and packaged, placed in the treatment box of the ultrasonic processor, and filled with water until the water surface is equal to the liquid level in the small container;
[0025] (3) Ultrasonic treatment: set the power of the ultrasonic processor to 300w, the frequency to 40kHz, the treatment temperature to 20°C, and the ultrasonic treatment to be 80 minutes;
[0026] (4) After ultrasonic treatment, the curing speed, flavor, tenderness and water retention capacity of raw meat can be improved.
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Abstract
The invention provides a method for quickening sousing of raw meat by adopting ultrasonic treatment, comprising the following steps of: treating raw fresh meat soaked in a sousing solution with a certain concentration (such as 0-26% salts) for a certain time (0-5h) by using the ultrasonic waves (the power range is 0-3000w) with a certain frequency range (20-100kHz) by utilizing the cavitation effect and the mechanical effect of ultrasonic waves to quicken the sousing of the raw meat, and installing a constant-temperature device on a ultrasonic treater to keep the temperatures of the sousing solution and the meat constant (the constant range is 0-25 DEG C). The method for quickening sousing of the raw meat by adopting ultrasonic treatment in the invention is applied to the large-scale quick-sousing production of the raw meat. The method for quickening the sousing of the raw meat by adopting the ultrasonic treatment in the invention has the characteristics of high speed, convenience, sanitation, energy saving and environmental protection, and benefits the quick sousing of most kinds of raw meat, and the time for standing sousing is 2-5 d in general while the time needed by the ultrasonic treatment is only 0-5 h.
Description
technical field [0001] The invention belongs to the technical field of processing, relates to the curing technology of raw meat, and in particular relates to accelerating the curing of raw meat by utilizing the cavitation effect and mechanical effect of ultrasonic waves. Background technique [0002] Curing of raw meat is an important link in meat processing. The traditional pickling process is time-consuming, labor-intensive, low in production efficiency, and relies on the penetration of high salt. There is no effective means to promote the rapid penetration of salt. The salt penetration is slow and uneven, resulting in unstable taste and quality; long pickling time, loss of nutrients Larger; also prone to microbial contamination. Therefore, it is of great significance to study the application of new processing technology in the rapid pickling of raw meat. [0003] The methods of quick curing of meat mainly include pre-massage method, needle saline injection method, needl...
Claims
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