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Processing method for wild board meat products

A processing method and a technology for wild boar, applied in the field of food processing, can solve the problems of loss of productivity, product flavor, chemical nitrite harm, loss of oxygen-carrying ability, etc., to improve appearance, inhibit bacterial growth, and prevent nitrite amines. Effects of carcinogens

Inactive Publication Date: 2017-02-22
JIANGSU EFFORT TECH & DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As we all know, the country has strict control standards for the content of nitrite in meat products. Although the content is strictly controlled during the production process, the addition of chemical nitrite will bring harm to the human body after all, and it can make the blood normally carry oxygen. Low iron hemoglobin is oxidized to methemoglobin, thus losing the ability to carry oxygen and causing tissue hypoxia, and nitrite is easily combined with amines in the stomach to form nitrosamine carcinogens
[0004] At the same time, the production method of the complete assembly line is at the cost of losing the flavor of the product while pursuing productivity, and the taste is reduced, which is far inferior to products made by traditional manual methods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Follow the steps below to complete the processing and production of wild boar meat successively:

[0028] (1) Raw meat preparation: select high-quality wild pork, remove the fat and tendons, and divide it into strips of about 300g;

[0029] (2) Preparation of injection: based on 100 parts of raw meat, 25 parts of ice water, 1 part of sodium chloride, 1 part of white sugar, 0.1 part of protein powder, 0.1 part of monosodium glutamate, 0.1 part of compound phosphate, and 0.4 part of glucose are required , 0.5 parts of amaranth powder, 0.5 parts of coriander powder, 0.10 parts of nitrate-reducing bacteria, 0.02 parts of D-sodium isoascorbate, 0.05 parts of vitamin C, and 0.3 parts of green tea powder;

[0030] (3) Injection: Homogenize the injection with a homogenizer, inject with an injection machine, the injection rate is 30%, the injection temperature is 2°C, the meat temperature is 2°C, the needle diameter is 3.5mm, and the injection pressure is 3kg / cm 2 ;

[0031] (...

Embodiment 2

[0037] Follow the steps below to complete the processing and production of wild boar meat successively:

[0038] (1) Raw meat preparation: select high-quality wild pork, remove the fat and tendons, and divide it into strips of about 500g;

[0039] (2) Preparation of injection: based on 100 parts of raw meat, 40 parts of ice water, 2 parts of sodium chloride, 4 parts of white sugar, 0.4 parts of protein powder, 0.3 parts of monosodium glutamate, 0.3 parts of compound phosphate, and 0.8 parts of glucose are required , 0.8 parts of amaranth powder, 0.8 parts of coriander powder, 0.14 parts of nitrate-reducing bacteria, 0.05 parts of D-sodium isoascorbate, 0.08 parts of vitamin C, and 0.6 parts of green tea powder;

[0040] (3) Injection: Homogenize the injection with a homogenizer, inject with an injection machine, the injection rate is 40%, the injection temperature is 5°C, the meat temperature is 8°C, the needle diameter is 3.5mm, and the injection pressure is 5kg / cm 2 ;

[004...

Embodiment 3

[0047] Follow the steps below to complete the processing and production of wild boar meat successively:

[0048] (1) Raw meat preparation: select high-quality wild pork, remove the fat and tendons, and divide it into strips of about 400g;

[0049] (2) Preparation of injection: based on 100 parts of raw meat, 30 parts of ice water, 1.5 parts of sodium chloride, 2 parts of white sugar, 0.3 parts of protein powder, 0.25 parts of monosodium glutamate, 0.2 parts of compound phosphate, and 0.6 parts of glucose are required , 0.7 parts of amaranth powder, 0.7 parts of coriander powder, 0.12 parts of nitrate-reducing bacteria, 0.03 parts of D-sodium isoascorbate, 0.07 parts of vitamin C, and 0.5 parts of green tea powder;

[0050] (3) Injection: Homogenize the injection with a homogenizer, inject with an injection machine, the injection rate is 35%, the injection temperature is 4°C, the meat temperature is 6°C, the needle diameter is 3.5mm, and the injection pressure is 3.5kg / cm 2 ; ...

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PUM

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Abstract

The invention discloses a processing method for wild boar meat products. Edible amaranth powder and caraway powder replace chemical nitrite to be added into injection to serve as a curing agent, and while a raw meat flavor is removed and seasoning is achieved, nutrition diversification and body health benefiting are considered; a modern production technology is combined with a traditional technology, the processing technology is optimized, and the step of homogenizing is added. The residual amount of sodium nitrite in the wild boar meat is smaller than or equal to 10 mg / kg, and lower than that specified in national standards; the made wild boar meat is stable in color, mellow in taste, diversified in nutrition, appropriate in saltiness and real in color, flavor and taste, the original taste and flavor are kept while production efficiency and processing sanitation are guaranteed, and the wild boar meat products are healthy foods.

Description

technical field [0001] The invention relates to a method for processing wild boar products, belonging to the technical field of food processing. Background technique [0002] Wild pork meat is tender and mellow, rich in game, high in lean meat, low in fat (only 50% of domestic pigs), rich in nutrition, contains 17 kinds of amino acids and various trace elements, and the content of linoleic acid is 2.5 times higher than that of domestic pigs , in line with people's requirements for a healthy diet and is widely loved by modern people. [0003] The development of modern food science and technology provides a variety of professional equipment for the processing of meat products, replacing traditional production with automation, which can achieve industrialized production and improve production efficiency; The function of nitrate and nitrite is to dehydrate wild meat, remove fishy smell, and can preserve and develop color. As we all know, the country has strict control standard...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 周敏
Owner JIANGSU EFFORT TECH & DEV
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