Bound pork processing method

Abstract

The invention relates to the field of meat product processing, and in particular relates to a bound pork processing method. The method comprises the following steps of: 1, selecting a pork piece, cutting pork lean meat into small blocks, and adding auxiliary materials to stir and salt; 2, filling the pork blocks into a beef casing or a wide-caliber hog casing by adopting a sausage filling machine, dividing and tying a semi-finished product, and hanging the semi-finished product on a baking vehicle; 3, putting the semi-finished product into a drying oven for heating so as to remove the residual water of the semi-finished product, and solidifying and forming the protein of the meat blocks to be tightly combined with the surface of the beef casing or the wide-caliber hog casing; 4, winding and tightly binding the dewatered, solidified and formed semi-finished product through a cord, limiting the meat from expanding in a boiling and heating process so as to soften a sausage body; and 5, coloring and cooking the tightly bound semi-finished product, cooling the cooked bound meat product to normal temperature, removing the cord, inspecting and packaging. The method is simple and reasonable, can be conveniently used for mechanical production, and is technological link-saving, raw material-saving and cost-saving, no change in color and taste and improved in flavor and appearance.

Description

[0001] Technical field [0002] The invention relates to the field of meat product processing, in particular to a method for processing meat. Background technique [0003] As a variety of cooked meat products, Zha Rou is a traditional Chinese food. Compared with Western-style ham, it has a similar processing method, but it has the characteristics of tight meat quality, unique flavor, rich aroma and endless aftertaste. The traditional meat tying process is as attached figure 1 Yes: Lean pig meat is cut into small pieces (≤150g / piece)—mixing, marinating—filling—first banding and fixing forming—pre-cooking—second banding forming—repair Boiling-cooling out of the pot-removing the thread and vacuum packaging-refrigerating. The traditional processing technique is to fill the pork belly (bladder) with the meat marinated in the seasoning, and then tie the pork belly with a rope to form an oval shape, boil it in a pot, and wait for the meat inside the belly. The protein is coagulated (he...

AI Technical Summary

Problems solved by technology

Because the meat is highly fluid, the skin is wet and slippery, and the meat protein is not denatured and solidified by heating, it is difficult to grasp the tightness of the binding, and skilled workers are required to do it manually;

[0007] 3. The product cannot be matured at one time. It needs to be pre-cooked and then tied tightly around the outside of the pig's belly with a rope. During the tightening process, the product should be shaped;

[0008] 4. The mechanization of the entire production process is low, and the production is basically manual, resulting in low product output and high price. It is a high-end consumer product with a small quantity, and it is difficult to carry out large-scale production

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