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A gradient temperature-variable processing method for air-dried meat

A gradient temperature-changing, air-dried mutton technology, which is applied in the direction of dry preservation of meat/fish, food science, etc., can solve the problems of low content of flavor substances, long air-drying time, and insufficient flavor substances, so as to improve product quality, save production costs, and improve The effect of production efficiency

Active Publication Date: 2017-07-21
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-microwave segmental air-drying method can greatly shorten the air-drying time while improving product quality, but it is prone to localized Undesirable phenomena such as excessive coke and insufficient flavor substances, and high processing equipment and operating costs
To sum up, natural air-drying has low production efficiency and unstable quality, and does not use industrialized production of air-dried beef and mutton; hot air-microwave segmental air-drying requires high equipment, high operating costs, and product quality defects; hot-air air-drying is the current factory The most common technology for producing air-dried beef and mutton, if the air-dried process can be innovated, it will not only reduce operating costs, but also improve product quality, and will vigorously promote the development of the air-dried beef and mutton industry

Method used

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  • A gradient temperature-variable processing method for air-dried meat
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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 value systems. The test conditions of DSC were that the temperature scanning range was 25°C-100°C, and the heating rate was 5°C·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 denatu...

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 6.5±0.7 8.3±0.3 7.8±0.8 Craft 4 7.4±1.0 7.7±0.8...

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Abstract

The invention relates to a gradient-variable-temperature processing method for air-dried meat. The method is based on vacuum pickling and gradient-variable-temperature air-drying, and mainly consists of the following steps: selecting large pieces of lean meat, thawing, trimming and cutting into strips, pulse vacuum or breathing type rolling and kneading for pickling , high-temperature air-drying, low-temperature air-drying, trimming, low-temperature frying, high-temperature frying, and finally drying, packaging, testing and storage. In the air-drying process of the present invention, according to the water removal law and the change of the gel force of the air-dried meat protein, a gradient temperature-variable air-drying method is adopted. The air-drying time is shortened to less than 10 hours, the production efficiency is improved, and the production cost is saved. At the same time, the product uniformity of air-dried meat reaches more than 95%, which improves product quality, simplifies the air-drying process, and lays a foundation for the development of air-dried meat products with multiple flavors and 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/03A23L13/10
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