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Tenderization pickling method for preserved meat

A technology for tenderizing and bacon, applied in the field of bacon curing, can solve the problems of loss of nutrients and difficult preservation, and achieve the effects of improving water absorption, improving meat tenderness, and improving nutritional value.

Inactive Publication Date: 2017-01-04
WUXI INST OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantages of the mixed salting method are that the color of the product is good, the loss of nutrients is less, and the saltiness is moderate. The disadvantage is that it is not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The first step is to clean the lean pork, cut it into strips with a width of 8-10 cm, and immerse it in 1mol / L dilute salt water at 4°C for 3 days to dissolve the salt-soluble protein in lean tissue protein by using the salt-dissolving effect of protein , so that lean pork tissue becomes loose.

[0013] In the second step, the above-mentioned lean pork soaked in dilute brine was further heated at 4°C with 0.1mol / L NaHCO 3 Soaked in the solution for 3 days, the protein chains of the loose lean pork tissue are further loosened.

[0014] In the third step, the NaHCO 3 The lean pork soaked in the solution is immersed in saturated saline for 7 to 14 days, and the interstitial fluid of fresh lean pork is removed by osmosis, and the fishy smell of fresh meat is removed at the same time, and the concentration of meat cell fluid is reduced, which is convenient for the next step of water-locking agent and aroma substance penetrate into the flesh cells.

[0015] In the fourth s...

Embodiment 2

[0018] The first step is to clean the lean pork, cut it into strips with a width of 8-10 cm, and immerse it in a mixed solution of 0.5 mol / L dilute salt water and 0.5 mol / L dilute KCl at 4°C for 1 day.

[0019] In the second step, the above-mentioned lean pork soaked in dilute brine was continued to be heated at 4°C with 0.3mol / L KHCO 3 Soaked in the solution for 3 days, the protein chains of the loose lean pork tissue are further loosened.

[0020] The third step will be in KHCO 3 The lean pork soaked in the solution was immersed in saturated brine for 7 days,

[0021] In the fourth step, soak the lean pork soaked in saturated saline in 5-10% (w / w) glycerin, 15-30% (w / w) ethanol, 3-5% (w / w) sodium alginate , 3-5% (w / w) ginger juice, 3-5% (w / w) five-spice powder mixed solution for 7-14 days.

[0022] The fifth step is to take out the lean pork and air-dry it.

Embodiment 3

[0024] In the first step, clean the lean pork, cut it into strips with a width of 8-10 cm, and immerse it in a 0.5 mol / L dilute KCl solution at 0°C for 2 days.

[0025] In the second step, the above-mentioned lean meat soaked in dilute KCl solution was continued to be heated at 4°C with 0.1mol / L NaHCO 3 and 0.1mol / LKHCO 3 Soak in the mixed solution for 1 day.

[0026] In the third step, the NaHCO 3 and KHCO 3 The lean pork soaked in the mixed solution was immersed in saturated brine for 7 days.

[0027] In the fourth step, soak the lean pork soaked in saturated saline in 5-10% (w / w) glycerin, 15-30% (w / w) ethanol, 3-5% (w / w) sodium alginate , 3-5% (w / w) ginger juice, 3-5% (w / w) five-spice powder mixed solution for 7-14 days.

[0028] The fifth step is to take out the lean pork and air-dry it.

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PUM

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Abstract

The invention relates a tenderization pickling method for preserved meat to improve the tenderness of the lean part of preserved meat, reduce the proportion of fat in preserved meat or completely remove fat and improve the nutritive value of preserved meat. According to the technical scheme, the tenderization pickling method for preserved meat includes the four steps of tenderization, pickling, water retention and aroma enhancement, and air drying. In the step of tenderization, fresh meat is soaked with a dilute neutral salt solution and then soaked with a slightly alkaline solution; a wet pickling method is adopted in the step of pickling; in the step of water retention and aroma enhancement, water retention substances and aroma enhancement substances are made to permeate into meat cells. According to the method, pickled lean meat is tenderized under the combined action of salting-in and pH value regulation. By means of the technology, the proportion of fat in existing preserved meat can be reduced, and the nutritive value of preserved meat can be improved; due to a small quantity of KCl, NaHCO3 and KHCO3 residues in pickled meat, the K+ / Na+ proportion of the human body and the acid environment of the human body can be easily improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for pickling bacon. Background technique [0002] Bacon is loved for its unique aroma and taste. In order to ensure the tenderness of bacon, the traditional method is to marinate pork belly and use fat meat to improve the tenderness of bacon. However, chronic diseases such as obesity, fatty liver, and hyperlipidemia are extremely prominent nowadays, and many people avoid eating fatty meat. Therefore, solving the tenderness of cured lean meat can increase the market competition rate of bacon. [0003] The cured meat methods disclosed in the prior art mainly include dry pickling, wet pickling, mixed pickling, injection, fermentation and the like. The dry salting method directly rubs salt on the surface of the meat, and then piles it up layer by layer, resulting in a concentration gradient difference between the inside and outside of the meat cells, causing the w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70
CPCA23V2002/00A23V2250/082A23V2250/15
Inventor 王黎明
Owner WUXI INST OF COMMERCE
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