Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for rapidly curing meats through electrification

A meat and fast technology, applied in food preparation, preservation of meat/fish with liquid, preservation of meat/fish with chemicals, etc., can solve the problems of expensive equipment investment, affecting product appearance, affecting promotion, etc. Full-bodied, bright-colored effects

Active Publication Date: 2014-05-07
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
View PDF4 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, due to the effect of mechanical friction during the rolling process, it is easy to cause skin breakage and affect the appearance of the product.
In addition, large-scale production of vacuum tumbling pickling also requires expensive equipment investment, which also affects the promotion of this technology to a certain extent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for rapidly curing meats through electrification

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] 1) Remove the subcutaneous fat, connective tissue and other impurities attached to the surface of the fresh duck breast, clean it and divide it into 8×4cm rectangular meat pieces, each piece of meat is about 50g.

[0016] 2) Put the meat into the marinating barrel, the volume ratio of the meat to the marinating liquid is 1:2.5. The pickling liquid is prepared by boiling and cooling 8% NaCl, 2% sugar, 1% monosodium glutamate, appropriate amount of onion ginger and spices according to mass percentage.

[0017] 3) Install the graphite electrode on the edge of the marinating barrel, connect the AC power supply to the graphite electrode, adjust the marinating circuit current to 0.8A±0.2A, control the ambient temperature of the marinating workshop below 10℃, and take out the drain after marinating for 5 hours. Dry and finish marinating.

example 2

[0019] 1) After removing the scales and internal organs of the fresh grass carp, wash it with clean water and divide the grass carp into pieces of 3cm thick.

[0020] 2) Put the fish pieces in the marinating barrel, the volume ratio of the fish pieces to the marinating liquid is 1:2. The pickling liquid is prepared by boiling and cooling with 10% NaCl, 2% sugar, 1% MSG, appropriate amount of green onion and ginger and spices according to mass percentage.

[0021] 3) Install the graphite electrode on the edge of the pickling barrel, connect the AC power supply to the graphite electrode, adjust the pickling circuit current to 1A±0.2A, control the ambient temperature of the pickling workshop to below 10°C, take it out and drain after pickling for 4h , Finish marinating.

example 3

[0023] 1) Remove the hair and other debris attached to the surface of the fresh pork, wash it with clean water, and divide the pork into 5cm thick pieces.

[0024] 2) Put the meat pieces in the marinating barrel, the volume ratio of the meat pieces to the marinating liquid is 1:2.5. The pickling liquid is prepared by boiling and cooling by 6% NaCl, 2% sugar, 1% MSG, appropriate amount of green onion and ginger and spices.

[0025] 3) Install the graphite electrode on the edge of the pickling barrel, connect the AC power supply to the graphite electrode, adjust the pickling circuit current to 1.3A±0.2A, and control the ambient temperature of the pickling workshop to be below 10℃. After pickling for 4 hours, remove the drain Dry and finish marinating.

[0026] The above three examples illustrate: the method of the present invention not only speeds up the pickling speed, shortens the pickling time, and reduces the production cost; moreover, the quality of the cured meat is improved, th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for rapidly curing meats through electrification and relates to a production process for rapidly and uniformly curing meat products, belonging to the technical field of processing of agricultural products. According to the method, alternating current is introduced into a curing solution, the motion rate of Na+ and Cl- in salt is increased, and the current rapidly enters a meat tissue structure, so that the curing time is shortened. According to the method, the curing speed is increased, the curing time is shortened, and the production cost is reduced. Moreover, the quality of the cured meat is improved, and the meat is soft, juicy and bright in color.

Description

Technical field [0001] The invention belongs to the technical field of agricultural products processing, and relates to a meat pickling production process. Background technique [0002] The curing of meat is a traditional and ancient means of meat preservation, and it is also an important part of the meat processing technology. Most meat products are cured during processing. Generally speaking, curing is the process of dipping raw meat with salt, sugar or some other seasonings. In recent years, with the development of food science, quality modifiers such as phosphate, vitamin C, citric acid, etc. are added to the meat to improve the water retention of the meat, so as to obtain a higher yield and improve the color and luster of the meat. Quality etc. The pickling technology has evolved from a simple anti-corrosion method to a comprehensive technology that can increase yield and improve quality and flavor. [0003] The traditional curing methods of meat products mostly use dry cu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/315A23L1/314A23L1/311A23L1/318A23L1/326A23L13/50A23L13/10A23L13/40A23L13/70A23L17/10
CPCA23B4/18A23B4/26
Inventor 诸永志卞欢王道营殷燕涛吴海虹徐为民耿志明
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com