Processing method for naturally fermenting low-sodium dry cured meat product

A natural fermentation and processing method technology, applied in the field of food processing, can solve the problems of long production cycle, few commodity forms, high salt content, etc., and achieve the effects of short production cycle, convenient consumption and high edible rate

Inactive Publication Date: 2013-09-04
郭秀云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a processing method for naturally fermented low-sodium dry-cured meat products, aiming at the disadvantages of current domestic traditional dry-cured meat products such as high salt content, long production cycle, unhygienic, lack of convenience in eating, high cost, and few commodity forms.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, pork fragrant slices, pork fragrant sticks processed with salt

[0019] (1) Raw material selection and pretreatment: choose pork tenderloin or monk head, and remove the fat layer;

[0020] (2) Tumbling: Take fresh meat weighing 100kg as an example, add 3kg of salt, put the meat and salt into the tumbler, tumbling for 1 hour at a slow speed, and control the temperature at 0-4°C at 20r / min;

[0021] (3) Static pickling: place the tumbled meat at 0-4°C for 2 days;

[0022] (4) Dehydration: Put the marinated meat pieces into a temperature-controlled and humidity-controlled workshop, set the temperature to 10°C, the humidity to 90%, and the wind speed to 1m / s, and place for 3 days;

[0023] (5) Fermentation: Set the temperature to 16°C, humidity to 85%, wind speed to 2m / s, and place for 14 days; then set the temperature to 25°C, humidity to 75%, wind speed to 3m / s, and place for 10 sky.

[0024] (6) Cooking: Take out the meat, cook at 120°C for 15-20 minutes...

Embodiment 2

[0032] Embodiment 2, low-sodium pork fragrant slices, low-sodium pork fragrant sticks

[0033] (1) Raw material selection and pretreatment: choose pork tenderloin or monk head, and remove the fat layer;

[0034] (2) Tumbling: Take the meat weight of 100kg as an example, add 3kg of low-sodium salt, put the meat and low-sodium salt into the tumbler, tumbling for 1 hour at a slow speed, and control the temperature at 0-4°C at 20r / min. Described low-sodium salt formula is respectively the same as the low-sodium compound salt of CN102389102A instruction manual embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5, embodiment 6;

[0035] (3) Static pickling: place the tumbled meat at 0-4°C for 3 days;

[0036] (4) Dehydration: Put the marinated meat pieces into a temperature-controlled and humidity-controlled workshop, set the temperature to 12°C, the humidity to 90%, and the wind speed to 1m / s for 3 days;

[0037] (5) Fermentation: Set the temperature to 20°C, humi...

Embodiment 3

[0046] Embodiment 3, beef fragrant slices, beef fragrant sticks processed with salt

[0047] (1) Raw material selection and pretreatment: choose beef sirloin, eye meat or upper brain;

[0048] (2) Tumbling: Take meat weighing 100kg as an example, add 3.5kg of salt, put the meat and salt into the tumbler, tumbling for 2 hours at a slow speed, and control the temperature at 0-4°C at 20r / min.

[0049] (3) Static pickling: place the tumbled meat at 0-4°C for 3 days;

[0050] (4) Dehydration: Put the marinated meat pieces in a temperature-controlled and humidity-controlled workshop, set the temperature to 10°C, the humidity to 85%, and the wind speed to 2m / s for 3 days;

[0051] (5) Fermentation: Set the temperature to 13°C, the humidity to 80%, and the wind speed to 2m / s, and place it for 14 days; then set the temperature to 25°C, the humidity to 70%, and the wind speed to 3m / s , placed for 12 days.

[0052] (6) Cooking: Take out the meat, cook at 120°C for 15-20 minutes;

[0...

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PUM

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Abstract

The invention discloses a processing method for naturally fermenting a low-sodium dry cured meat product. The processing method comprises the following steps of: tumbling fresh meat and salt or low-sodium salt with the weight being 2%-5% of that of the fresh meat into a tumbling machine; statically curing, namely standing the tumbled meat for 2-5 days at the temperature of 0-4 DEG C; dehydrating, namely putting the pieces of cured meat for 3-5 days at the temperature of 8-12 DEG C, the humidity of 80%-90% and the wind speed of 1-2 m/s; and naturally fermenting, namely standing the dehydrated meat for 12-16 days at the temperature of 13-20 DEG C, the humidity of 75-85% and the wind speed of 2-3 m/s, and then standing the meat for 7-15 days at the temperature of 20-30 DEG C, the humidity of 65%-80% and the wind speed to be 3-4 m/s, thus obtaining the finished product when the weight loss ratio is 40%-45%. The processing method disclosed by the invention has the advantages that a new technology of temperature-controlled and humidity-controlled multi-stage low-temperature fermentation is adopted, all-natural low-sodium fermentation is adopted without any flavor and fragrance in the processing process, and the safety and the sanitation of the product are guaranteed. Compared with that of products with equal salt, the sodium content of the product can be reduced by 31.6%-50.87%, and thus the product conforms to the idea of low-sodium healthy eating of people.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a processing method of naturally fermented low-sodium dry cured meat products. technical background [0002] Due to its unique flavor and special taste, my country's traditional dry-cured meat products are deeply loved by consumers and have a stable market share, which cannot be replaced by other meat products. However, its long production cycle, high cost, complicated operation and few commodity forms have always restricted the development of the entire enterprise. At the same time, my country's traditional dry-cured meat products generally contain high salt content, which is generally several times the normal salt content of other foods. Around 8%, all belong to high-salt meat products. Modern medical research shows that high-sodium salt products are important factors that induce cardiovascular and cerebrovascular diseases such as hypertension and stroke. In addition, it will incr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 彭增起张露张雅玮慧腾郭秀云
Owner 郭秀云
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