Preparation method of low-temperature cured prefabricated meat product

A technology for low-temperature curing and meat products, which is applied in the direction of food science, etc. It can solve the problems of not promoting the rapid penetration of salt, unstable taste and quality, and slow penetration of salt, so as to facilitate cold chain transportation, reduce curing time, and be salty and light. Effect

Inactive Publication Date: 2018-05-18
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pickling method has no effective means to promote the rapid penetration of salt, which makes the penetration of salt slow and uneven, and the taste and quality of the product are unstable

Method used

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  • Preparation method of low-temperature cured prefabricated meat product
  • Preparation method of low-temperature cured prefabricated meat product
  • Preparation method of low-temperature cured prefabricated meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of low-temperature curing prefabricated meat product, see figure 1 , including the following steps:

[0029] (1) Take the raw meat (the ratio of fat to lean is 3:7), slice and rest. Get 1.6wt% salt (the addition of table salt is equivalent to 1.6wt% of raw meat, hereinafter all the same), 0.2wt% compound phosphate, 0.04wt% sodium nitrate, 0.009wt% sodium nitrite, 0.02wt% ascorbic acid, 1.2wt% spices (the ingredients of the spices are: 0.2wt% star anise, 0.2wt% white pepper, 0.3wt% Zanthoxylum bungeanum, 0.3wt% cumin, 0.2wt% cinnamon) were mixed evenly to obtain a mixture. Spread the above mixture evenly on the surface of meat products, and marinate at 15°C for 6 hours to obtain cured meat.

[0030] (2) Vacuum-pack the cured meat, put it into a freezer at -70°C for quick freezing for 24 hours to obtain frozen meat.

[0031] (3) The frozen meat was sonicated at an ultrasonic frequency of 50 kHz for 3 minutes with an ultrasonic machine, and ...

Embodiment 2

[0035] A method for preparing low-temperature cooked prefabricated meat products, comprising the following steps:

[0036] (1) Take the raw meat (the ratio of fat to lean is 3:7), slice and rest. Get 1.6wt% (the addition of salt is equivalent to 1.6wt% of raw meat, hereinafter all the same) salt, 0.2wt% compound phosphate, 0.04wt% sodium nitrate, 0.009wt% sodium nitrite, 0.02wt% ascorbic acid, 1.0wt% chili powder, 1.2wt% spices (the ingredients of spices are: 0.2wt% star anise, 0.2wt% white pepper, 0.3wt% Zanthoxylum bungeanum, 0.3wt% fennel, 0.2wt% cinnamon) were mixed evenly to obtain a mixture. Spread the above mixture evenly on the surface of meat products, and marinate at 15°C for 6 hours to obtain cured meat.

[0037] (2) Vacuum-pack the cured meat, put it into a freezer at -70°C for quick freezing for 24 hours to obtain frozen meat.

[0038] (3) The frozen meat was sonicated at an ultrasonic frequency of 50 kHz for 3 minutes with an ultrasonic machine, and then cooked...

Embodiment 3

[0043] A method for preparing low-temperature cooked prefabricated meat products. According to the method of Example 1, experiments are carried out with the orthogonal design tables in Table 1 and Table 2, and the effects of curing temperature, ultrasonic time, and curing time on the quality of low-temperature cooked prefabricated meat products are investigated respectively. influences.

[0044] Table 1: Factor level table

[0045]

[0046] Table 2: Orthogonal Design Table

[0047]

[0048]

[0049] From the comparison of the R value of each factor in the orthogonal test design table of Table 1 and Table 2 with the R value of the empty column, it can be concluded that the empty column R>R (ultrasonic time), that is, the impact of ultrasonic time on the water loss rate is No effect. For the water loss rate, R 1 (curing temperature) > R 3 (curing time)>R 2 (Ultrasonic time), that is, the primary and secondary order affecting the water loss rate of pork tenderloin d...

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PUM

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Abstract

The invention discloses a preparation method of a low-temperature cured prefabricated meat product. The method comprises the following steps: slicing raw material meat, and pickling meat slices to obtain pickled meat; subjecting the pickled meat to vacuum packaging and freezing to obtain frozen meat; subjecting the frozen meat to ultrasonic treatment and curing to obtain cured meat; subjecting thecured meat to vacuum packaging to obtain a finished product. With the preparation method of the invention, curing time is short; the produced meat product is suitable in saltiness and moderate in acidity; remnant nitrite is less than 2 ppm; and pickling is complete, and is prepared for subsequent deep processing.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method and application of low-temperature cooked prefabricated meat products. Background technique [0002] Pork tenderloin can be seen everywhere in shopping malls, barbecue stalls, and markets. It is widely consumed for cooking, grilling, and frying, and penetrates into every aspect of life. And pickling and ripening, as an indispensable link before the consumption of pork products, play a vital role in the color and flavor of pork. The traditional pickling method has no effective means to promote the rapid penetration of salt, which makes the penetration of salt slow and uneven, and the taste and quality of the product are unstable. Therefore, it is of great significance to find the optimum curing and curing conditions for the tenderloin and improve the quality of the tenderloin. Aiming at the barbecue market, in order to avoid the uneven cooking of barbecued mea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/70
Inventor 李宗军侯爱香陈圆华亓蒙
Owner HUNAN AGRICULTURAL UNIV
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