Gradient temperature processing method for air-dried meat

A technology of gradient variable temperature and processing method, which is applied in the field of gradient variable temperature processing of air-dried beef and mutton, and gradient variable temperature processing of air-dried meat. It can solve the problems of long air-drying time, insufficient flavor substances, and high equipment requirements, so as to save production costs and improve production. Efficiency, the effect of simplifying the air-drying process

Active Publication Date: 2015-04-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural air-drying has the advantages of simple processing equipment and low processing cost, but it is greatly affected by climate factors, such as temperature, humidity, wind speed and other conditions are difficult to control, and the air-drying time can be as long as more than 10 days. The problem of unstable quality; the hot air drying method is also called convective hot air drying. Compared with the natural air drying method, the hygienic conditions of this method are improved, and the pollution of dust and bacteria is reduced, but the air drying temperature is constant at high or low temperature, and the beef and mutton are dried at high temperature The color is dark, the content of flavor substances is low, the product quality is poor, and at low temperature, the air-drying time is long, and the economic benefit is low; the hot air-

Method used

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  • Gradient temperature processing method for air-dried meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1. Verification of the effect of air-drying mutton with gradient variable temperature

[0056] Mutton myofibrillar protein was dissolved in 50mM phosphate buffer (pH6.0) containing 0.6M NaCl, and the protein concentration was adjusted to 30mg·mL -1 . Use 1M NaOH or HCl to adjust the system to the pH value required for the test, and heat it in a water bath after dispensing. -1 The temperature was raised linearly to 75°C and held for 20 minutes. During the heating process, the molecular force was studied for gels at 25°C, 35°C, 45°C, 55°C, 65°C, and 75°C. In addition, differential scanning calorimeter (DSC) was used to analyze the thermal stability of sheep myofibrillar protein under different pH systems. min -1 , use the Q20 empty aluminum box as a blank control, and use the software that comes with the instrument to analyze the thermal denaturation temperature (Tmax) of the protein.

[0057] 1. Muscle thermal denaturation temperature verification

[0058] T...

Embodiment example 2

[0062] Implementation Case 2 Air-dried Beef and Mutton Gradient-variable Temperature Air-drying Method

[0063] 1. Process flow

[0064] Raw meat → thawing (not thawing), trimming → marinating → air-drying → cutting strips → frying → drying → packaging → sterilization → labeling and packing → inspection and storage

[0065] 2. Process points

[0066] 1. Raw meat is thawed (not thawed), trimmed

[0067] After the raw meat is thawed by the high-humidity gradient variable temperature thawing method, the visible fat and tendons are removed, and trimmed into meat strips of about 2cm×2cm for later use. The chilled fresh raw meat does not need to be thawed, and is directly trimmed into meat strips;

[0068] 2. Pickled

[0069] The obtained meat strips are put into a vacuum tumbler for pulse vacuum pickling, vacuum tumbled and marinated according to the quantitative marinade ratio, the added salt is 0.8-1.2% of the raw meat strips by weight, and the pickling temperature is 0-7°C, ...

Embodiment example 3

[0078] Implementation case 3 Verification of the effect of air-dried beef with gradient temperature change

[0079] Beef, the thigh part of an adult cow

[0080] This embodiment divides experimental group (process 1) and control group (process 2,3,4), as shown in table 1, except air-drying process, experimental group and control group adopt the method described in implementation case 2 to carry out processing and production . Sensory evaluation of finished product and determination of moisture content after air drying and finished product.

[0081] Table 1 air-drying process table

[0082]

[0083] 2. Sensory evaluation verification

[0084] Table 2 Sensory evaluation form

[0085] deal with

taste and smell

Taste

organizational form

color

total score

Craft 1

7.3±1.1

7.5±0.9

7.5±0.8

8.3±0.4

8.5±0.7

Craft 2

6.5±1.3

6.0±1.0

7.3±1.2

7.0±0.9

7.1±1.0

Craft 3

7.2±1.0

6.5±0.7

...

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Abstract

The present invention relates to a gradient temperature processing method for air-dried meat, which is based on vacuum pickling and gradient temperature drying and mainly consists of the following steps: selecting of chunks of lean meat, thawing and trimming into meat strips, pulse vacuum or breathing rolling and pickling, high temperature air-drying, low temperature air-drying, trimming of the meat strips, frying at low temperatures, frying at high temperatures, spreading and drying in the air, packaging, testing and storing. The processing method uses the gradient temperature air-drying method according to the moisture removing law and gel force changes in the air-dried meat protein. The air-drying time is shortened to less than 10 hours, and thus the production efficiency is improved and the cost of production is saved; meanwhile, the uniformity of the air-dried meat products reaches more than 95%, and thus the product quality is improved, the air-drying process is simplified, and the processing method lays foundations for the development of air-dried meat products with various tastes and various appearances.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a gradient-variable-temperature processing method for air-dried meat, in particular to a gradient-variable-temperature processing method for air-dried beef and mutton. Background technique [0002] Air-dried meat refers to products made by "air-drying" before cooking, including air-dried beef, air-dried mutton and other characteristic traditional meat products. Air-dried beef jerky and mutton jerky are special meat products in Northwest my country. They have the characteristics of high nutritional value, high quality, delicious flavor, long shelf life, and easy to carry and eat. They are deeply loved by consumers and have huge market potential. According to preliminary statistics, the annual output of air-dried beef jerky and mutton jerky has reached more than 1 million tons, most of which are still mainly produced by small and medium-sized enterprises...

Claims

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Application Information

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IPC IPC(8): A23B4/03A23L1/311A23L13/10
Inventor 张德权王振宇张彩霞陈丽高远李欣康宁丁楷
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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