A method for accelerating the pickling of meat products using ultra-high pressure combined with protease

A protease and ultra-high pressure technology, which is applied in the field of food processing, can solve the problems of prolonging the storage period of cured meat products, high salt content in the pickling solution, and shortening the curing time, so as to shorten the curing time, reduce the amount of salt added, The effect of arranging the processing cycle

Active Publication Date: 2020-05-12
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the shortcomings of long pickling time, high salt content in the pickling solution and uneven pickling in the traditional pickling technology, and provide a method for accelerating the pickling of meat products by using ultra-high pressure combined with protease to shorten the pickling time , prolong the storage period of cured meat products

Method used

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  • A method for accelerating the pickling of meat products using ultra-high pressure combined with protease
  • A method for accelerating the pickling of meat products using ultra-high pressure combined with protease
  • A method for accelerating the pickling of meat products using ultra-high pressure combined with protease

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Take the goose breast out of the refrigerator, defrost naturally, wash and cut into 6×6×2cm 3 blocky in size.

[0033] (2) According to the mass ratio of the solution and the meat piece, the papain solution with a concentration of 0.9mg / mL is evenly injected into the goose breast in the ratio of 1:100, then the goose breast is placed in a vacuum packaging bag, and Pour the pickling solution containing 5% salt in the vacuum packaging bag (the mass ratio of goose breast meat to the pickling solution is 1:3), and vacuum pack. Wherein, the solution for dissolving papain is a phosphate buffer solution with a concentration of 0.1 mol / L and a pH of 7.0.

[0034] (3) Place the packaged goose breast meat in an ultra-high pressure device for ultra-high pressure treatment, the pressure is 400MPa, and the time is 3min.

[0035] Effect test

[0036] The goose breast meat product in Example 1 is compared with the product obtained through the traditional pickling process. Under...

Embodiment 2

[0047](1) Take the beef out of the refrigerator, defrost naturally, wash and cut into 10×10×5cm 3 blocky in size.

[0048] (2) Evenly inject 0.8 mg / mL papain solution into the beef according to the mass ratio of the solution to the meat piece at a ratio of 1:110, place it in a vacuum packaging bag, and pour into the vacuum packaging bag containing The percentage concentration is the pickling solution of 9% table salt (the mass ratio of beef and pickling solution is 1:4), vacuum-pumped packing. Wherein, the solution for dissolving papain is a phosphate buffer solution with a concentration of 0.1 mol / L and a pH of 6.8.

[0049] (3) Put the packaged beef in an ultra-high pressure device for ultra-high pressure treatment, the pressure is 600MPa, and the time is 2min.

Embodiment 3

[0051] (1) Take the peeled rabbit meat out of the refrigerator, thaw it naturally, wash it, and cut it into 5×5×2cm 3 blocky in size.

[0052] (2) The bromelain solution of 1.5mg / mL is evenly injected into the rabbit meat according to the ratio of 1:120 by the mass ratio of the solution to the meat piece, placed in a vacuum packaging bag, and poured into the vacuum packaging bag containing The pickling solution (mass ratio of rabbit meat to pickling solution is 1:5) with a mass percent concentration of 12% salt is vacuum-packed. Wherein, the solution for dissolving bromelain is a phosphate buffer solution with a concentration of 0.1 mol / L and a pH of 7.2.

[0053] (3) Place the packaged rabbit meat in an ultra-high pressure device for ultra-high pressure treatment, the pressure is 300MPa, and the time is 5min.

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Abstract

The invention belongs to the field of food processing and relates to a method for curing a meat material in livestock and poultry meat processing, in particular to a method of accelerating curing of a meat material by using combined ultrahigh pressure and proteinase process, comprising the steps of (1) naturally thawing frozen meat, washing, and cutting into pieces; (2) injecting proteinase solution having a concentration of 0.8-1.5 mg / mL evenly into the meat pieces according to a material-liquid ratio of 1:100 to 1:120, placing the meat pieces in vacuum packing bags, pouring a curing liquid containing edible salt 5-12% in mass concentration by weight into the bags according to a ratio of the meat pieces to the curing liquid being 1:3 to 1:5, and evacuating and packaging; (3) subjecting the packaged meat pieces to ultrahigh pressure treatment in an ultrahigh pressure apparatus under the pressure of 300-600 Mpa for 2-5 min. The curing time of the meat material can be greatly shortened, and permeating efficiency of the curing liquid is improved; the curing process is accelerated, and shelf life of a cured product is extended; after being cooked, the cured product is fresh and juicy and has high sensory score.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for curing livestock and poultry meat products, in particular to a method for accelerating the curing of meat products by using ultra-high pressure combined with protease method. Background technique [0002] The pickling process is a very important pretreatment method for traditional Chinese sauced meat products, and its purpose is to prolong the storage period of fresh meat products. With the continuous development of the processing technology of stewed meat products and people's in-depth research, it is found that the pickling process can also increase the juiciness of the meat and produce a unique pickled flavor during the processing. The wet pickling method in the traditional pickling process is to soak the meat products in the pickling solution, and under the action of osmotic pressure, the salt will spontaneously penetrate into the product. The processing time of the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/70A23B4/00A23L3/015
CPCA23B4/00A23L3/0155A23V2002/00A23V2200/24A23V2300/46
Inventor 陈芳杨柳青柴文博胡小松廖小军王鹏璞
Owner CHINA AGRI UNIV
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