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Antioxidant pickling process for fatty meat products with skin
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A technology for meat products and meat with skin is applied in the directions of food ingredients as antioxidants, food coating, food ingredients, etc. Antioxidant effect, toxicity avoidance effect
Active Publication Date: 2016-02-24
NANJING AGRICULTURAL UNIVERSITY
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[0004] To sum up, there is still no good method for the storage period of cured meat products in the prior art. Generally, when the temperature is higher than 20°C, fat oxidation will occur within 3 days, which is manifested as fat (fat meat) yellow
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Embodiment 1
[0039] Take 1500g of fresh pork hind legs as raw material, remove minced meat, dirty blood, lymph, wash and set aside;
[0040] Soak in 8% salt water for 7 days, use an electric fan to dry the surface of the meat, and dry the meat after wet marinating;
[0043] Then apply the edible film, the edible film is made of 2% carboxymethyl cellulose solution (2g fixed volume is 100mL), and the coating is divided into three times, and it needs to be dried after each coating;
[0044] Then rub the meat product in the previous step with 375g of salt, and marinate for 15 days.
[0045] Take it out and make it.
Embodiment 2
[0047] Take 1000g of fresh duck breast as raw material, remove minced meat, dirty blood, lymph and surface fluff, wash and set aside;
[0048] Soak in 7% salt water for 9 days, use an electric fan to dry the surface of the meat, and dry the meat after wet marinating;
[0050] Take 0.3g of tea polyphenols, 0.3g of vitamin C and 0.2g of citric acid, add 100ml of water to make an antioxidant combination aqueous solution, brush it on the surface of dried meat after wet pickling, and dry it for later use; in general, it needs to be painted several times , until all antioxidants are exhausted;
[0051] Then apply the edible film, the edible film is made of 1% carboxymethyl cellulose solution (1g fixed volume is 100mL), and the coating is divided into two times, and it needs to be dried after each coating;
[0052] Then rub the meat products in the previous step with 300g of salt, and marinate for 15 days.
[0053] Take it out and m...
Embodiment 3
[0055] Take 3000g fresh meat as raw material, remove minced meat and dirty blood, wash and set aside;
[0056] Soak in 9% salt water for 5 days, use an electric fan to dry the surface of the meat, and dry the meat after wet marinating;
[0057] Take 1g of tea polyphenols, 1.5g of vitamin C and 1g of citric acid, add 300ml of water to make an antioxidant combination aqueous solution, brush it on the surface of dried meat after wet pickling, and dry it for later use; in general, it needs to be painted several times until Antioxidants are all used up;
[0058] Then apply the edible film, the edible film is made of 3% carboxymethyl cellulose solution (3g constant volume is 100mL), and the coating is divided into three times, and it needs to be dried after each coating;
[0059] Then rub the meat product in the previous step with 750g of salt, and marinate for 18 days.
[0060] Take it out and make it.
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Abstract
The present invention provides to an anti-oxidation pickling process for meat product with fat and skin, and the pickling process can prolong the storage period and avoid oxidation and yellowing. The process comprises material selecting, adjusting and packaging processes. Between the adjusting process and the packaging process, wet pickling, adding biological antioxidants, smearing edible film and dry pickling processes are sequentially applied. The adding biological antioxidants process comprises steps of preparing biological antioxidants and adding biological antioxidants. The adding biological antioxidants process is that: uniformly brushing and smearing the biological antioxidants on the surface of the meat product and quickly air drying. The smearing edible film process is that: smearing a carboxymethyl cellulose film on the surface of the meat product smeared with biological antioxidants. The dry pickling process is that: uniformly barking powdery salt on the surface of the meat product coated with carboxymethyl cellulose film. The present invention uses natural antioxidants to avoid the toxicity brought by the use of synthetic antioxidants.
Description
technical field [0001] The invention relates to the field of meat product processing, in particular to an anti-oxidation method in the process of cured meat product processing, which belongs to the improvement of traditional cured meat product processing technology. Background technique [0002] Cured meat products, such as bacon (pork), salted goose, corned beef, etc. are popular traditional foods. They are simple to process, low in cost, and have a unique flavor. In the folk, they are usually cured in the twelfth lunar month and stored in a cool and ventilated place for up to 10 days. for several months. Many meat products are generally pickled and processed with fat and skin. The longest-standing disadvantages are that bacon is prone to oxidation during storage, which usually manifests as yellowing of fat meat and even produces a "hala" taste, which seriously affects the quality of bacon, thereby shortening the storage period and shelf life of bacon. [0003] The soluti...
Claims
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Application Information
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