Melting prevention method of vacuum-packaged salted pork in jelly

A vacuum packaging and crystal technology, applied in the fields of food science, food preservation, application, etc., can solve the problems of affecting the appearance and taste of crystal meat, unfavorable product transportation and consumption, and reducing the appearance of products, so as to reduce the storage and transportation of products. And consumption conditions limit, reduce the difficulty of operation process, the effect of flavor is not affected

Inactive Publication Date: 2016-03-16
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sterilization temperature in the cooking process of meat meat (the temperature of the center of meat products is 80-90 ℃) is not enough to completely sterilize, and secondary pollution is prone to occur in the subsequent process, causing microbial growth and resulting in spoilage of the product; It has a low melting point (about 23°C), and can only be eaten at a relatively low temperature, which affects the appearance and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Add 0.65kg of TG enzyme to the 75kg stewed soup at 52±2°C before molding the crystal meat. Thoroughly stir and dissolve the TG enzyme and then mix it with the stewed soup at 52±2°C. The brine soup with added TG enzyme was reacted at 45°C for 35 minutes, and after forming the product, it was sterilized in a water bath. The sterilization temperature was 65°C, and the sterilization time was 90 minutes. Cool in medium for 30min. The microbiological indicators of the prepared crystal meat meat products decreased significantly, and the total number of bacteria was two orders of magnitude lower than that of the control group when stored for 30 days, and the sensory quality of the product was improved.

Embodiment 2

[0019] Add 0.9 kg of TG enzyme to the 100 kg stewed soup at 52±2°C before molding the crystal meat. The TG enzyme can be directly added to the stewed soup and stirred evenly, or it can be obtained by taking part of the stewed soup first. Thoroughly stir and dissolve the TG enzyme and then mix it with the stewed soup at 52±2°C. The brine soup with added TG enzyme was reacted at 35°C for 45 minutes, and after the product was formed, it was sterilized in a water bath. The sterilization temperature was 70°C, and the sterilization time was 30 minutes. Cool in medium for 40min. The microbiological indicators of the prepared crystal meat meat products decreased significantly, and the total number of bacteria was two orders of magnitude lower than that of the control group when stored for 40 days, and the sensory quality of the product was improved.

Embodiment 3

[0021] Add 1kg of TG enzyme to 100kg of stewed soup at 52±2°C before molding the crystal meat. The TG enzyme can be directly added to the stewed soup and stirred evenly, or it can be mixed with part of the stewed soup first. The TG enzyme was fully stirred and dissolved, and then mixed with the stewed soup at 52±2°C. The brine soup with added TG enzyme was reacted at 55°C for 20 minutes, and after the product was formed, it was sterilized in a water bath. The sterilization temperature was 75°C, and the sterilization time was 30 minutes. Cool in medium for 40min. The microbiological indicators of the prepared crystal meat meat products decreased significantly, and the total number of bacteria was two orders of magnitude lower than that of the control group when stored for 40 days, and the sensory quality of the product was improved.

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PUM

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Abstract

The invention discloses a melting prevention method of vacuum-packaged salted pork in jelly. The method comprises the following steps: adding 0.65-2.0 parts by weight of TG enzyme to 75-150 parts by weight of a marinating soup before die-filling and molding, reacting at 35-65DEG C for 15-45min, carrying out water bath sterilization on a product obtained after molding at 65-90DEG C for 20-90min, and cooling the sterilized product in 0-10DEG C cold water for 30-60min. The total quantity of bacteria in the salted pork in jelly when the salted pork in jelly is stored for 30d reduces by two orders of magnitude; and the method has the advantages of increase of the elasticity and the chewiness of the salted pork in jelly, improvement of the slicing property of the salted pork in jelly, no influences on the flavor of the salted pork in jelly, and reduction of the saline taste.

Description

technical field [0001] The invention belongs to the field of processing low-temperature stewed meat products, and in particular relates to a quality improver which can be applied to anti-sterilization and melting of stewed meat in sauce, improve product hygienic quality and prolong storage period. Background technique [0002] Crystal Yaorou is a well-known traditional stewed pork product with Chinese characteristics. It is famous for its white skin, red meat, translucent stewed jelly, and unique flavor. It is also called "Zhenjiang Three Monsters" together with Zhenjiang's fragrant vinegar and pot lid noodles. However, the sterilization temperature in the cooking process of meat meat (the temperature of the center of meat products is 80-90 ℃) is not enough to completely sterilize, and secondary pollution is prone to occur in the subsequent process, causing microbial growth and resulting in spoilage of the product; It has a low melting point (about 23°C), and can only be eat...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L3/00
CPCA23L3/00
Inventor 姚永杰徐宝才李逍遥李聪
Owner NANJING YURUN FOOD
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