Method and device for effectively manufacturing raw salted products on basis of meat and sausages
A sausage, a basic technology, applied in the direction of food science, etc., can solve the problems that the fermentation process cannot be prevented from being disturbed, and the raw materials cannot be dried quickly and evenly, so as to achieve the effects of avoiding interference, excellent quality and convenient use
Inactive Publication Date: 2017-08-11
QINGDAO AGRI UNIV
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Problems solved by technology
[0003] Most of the existing raw salted products manufacturing methods and manufacturing devices are not able to dry the raw materials quickly and uniformly, so as to maintain the quality of the raw materials, without freezing process, the necessary initial water activity can be reached for ripening, and there will be no oxidation phenomenon Or latent color and protein are no longer dominated in the expected way to achieve a high-quality finished product, and it is not possible to avoid undisturbed fermentation process and improve the quality of raw pickled products
Method used
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Embodiment
[0020] refer to figure 1 , the present embodiment proposes a method for the effective manufacture of raw pickled products based on meat and sausages, comprising the following steps:
[0021] S1: Measure the weight of the raw material, then put the raw material into the vacuum mixer or vacuum tumbler, and then evacuate the vacuum mixer or vacuum tumbler;
[0022] S2: Turn on the vacuum mixer or vacuum tumbler, calculate the amount of salt corresponding to the pH value according to the weight of the raw materials, and make a pickling solution, and then add the pickling solution into the vacuum mixer or vacuum tumbler;
[0023] S3: Start the vacuum mixer or vacuum tumbler, the interior of the vacuum mixer or vacuum tumbler is a sealed space, and the vacuum mixer or vacuum tumbler mixes or tumbles the pickled raw materials, mixes or tumbles After 4-6 hours, stop the operation, let it stand for storage, and carry out fermentation;
[0024] S4: After the fermentation is finished, ...
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The invention discloses a method and device for effectively manufacturing raw salted products on basis of meat and sausages. The method for effectively manufacturing the raw salted products on the basis of the meat and the sausages comprises the following steps: S1, weighing raw materials, putting the weighed raw materials into a vacuum mixer or a vacuum rolling machine, and vacuuming the vacuum mixer or the vacuum rolling machine; S2, opening the vacuum mixer or the vacuum rolling machine, calculating salt amount corresponding to a pH value of the raw materials according to weight of the raw materials, preparing a marinade solution by using the salt, and adding the marinade solution into the vacuum mixer or the vacuum rolling machine; and S3, starting the vacuum mixer or the vacuum rolling machine, wherein the interior of the vacuum mixer or the vacuum rolling machine is a sealed space, and performing mixing or rolling on the marinated materials by the vacuum mixer or the vacuum rolling machine for 4-6 hours. The method and the device are capable of preserving excellent quality of the raw materials, as well as facilitating rapid infiltration of the edible salt into the raw materials during marinating; moreover, the method and the device are capable of avoiding interference on a later fermentation process so as to improve quality of the raw salted products. The method is simple, and the device is convenient to use.
Description
technical field [0001] The invention relates to the technical field of manufacturing raw pickled products, in particular to a method and device for effectively manufacturing raw pickled products based on meat and sausages. Background technique [0002] Pickling is to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food. These pickled and processed foods are called pickled products. higher requirement. [0003] Most of the existing raw salted products manufacturing methods and manufacturing devices are not able to dry the raw materials quickly and uniformly, so as to maintain the quality of the raw materials, without freezing process, the necessary initial water activity can be reached for ripening, and there will be no oxidation phenomenon Or latent color and protein are no longer dominated in the expected manner to achieve a high-quality finished product, and it is not possible to prevent the fermentation process from proceedi...
Claims
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IPC IPC(8): A23L13/70
Inventor 邵焕霞杜德红吕伟艳姜文利
Owner QINGDAO AGRI UNIV