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Processing method of raw material meat for small crispy meat and method for preparing small crispy meat by using raw material meat

A processing method and raw material technology, applied in the field of edible meat processing, can solve the problems of reduced production efficiency, long time consumption, stiffness, etc., and achieve the effect of improving quality, improving quality, and broadening market prospects

Inactive Publication Date: 2018-09-14
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in order to improve the quality of small crispy meat, chilled meat can be used as raw material, but chilled meat goes through the process of stiffening, unstiffening and maturation, which takes a long time, resulting in reduced production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for processing small crispy meat raw meat, comprising the following steps:

[0024] S1: Drain the pigs for 60s and control the water pressure at 1kg / cm 2 , slaughter the ketone bodies after washing, and then spray and disinfect the obtained ketone bodies;

[0025] S2: Take the hind legs of pigs obtained in step S1, deboning them at a temperature of 16°C, then remove fat and pig skin, and finally add calcium chloride solution to the obtained lean meat according to the quality of calcium chloride solution: lean meat = 0.2:100 Proportioning injection concentration is the calcium chloride solution of 145ppm;

[0026] S3: Put the lean meat processed in step S2 at -35°C for 30 minutes to cool down, so that the surface of the lean meat is thinly frozen, and then put it into a pre-cooler with a temperature of 2°C and a humidity of 85% for 18 hours , so that the lean meat is completely unstiffened and mature.

[0027] The activity of calcium-activating enzyme in the ...

Embodiment 2

[0038] S1: Drain the pigs for 80s, and the water pressure is 1.25kg / cm 2 , slaughter the ketone bodies after washing, and then spray and disinfect the obtained ketone bodies;

[0039] S2: Take the hind legs of pigs obtained in step S1, debone them at a temperature of 17°C, remove fat and pig skin, and finally add calcium chloride solution to the obtained lean meat according to the quality of calcium chloride solution: lean meat = 0.4:100 Proportioning injection concentration is the calcium chloride solution of 150ppm;

[0040] S3: Put the lean meat treated in step S2 at -38°C for 35 minutes to lower the temperature of the lean meat to form a thin layer of ice, and then put it into a pre-cooler with a temperature of 3°C and a humidity of 90% for 20 hours. Make the lean meat completely unstiff and mature.

[0041] The activity of calcium-activating enzyme in the raw meat muscle of the small crispy meat treated by the above method increased by 183.5%, and the loss of pork matur...

Embodiment 3

[0051] A method for processing small crispy meat raw meat, comprising the following processes:

[0052] S1: Drain the pigs for 90s and control the water pressure at 1.5kg / cm 2 , slaughter the ketone bodies after washing, and then spray and disinfect the obtained ketone bodies;

[0053] S2: Take the hind legs of pigs obtained in step S1, deboning them at a temperature of 18°C, then remove fat and pig skin, and finally add calcium chloride solution to the obtained lean meat according to the quality of calcium chloride solution: lean meat = 0.5:100 Proportioning injection concentration is the calcium chloride solution of 155ppm;

[0054] S3: Put the lean meat treated in step S2 at -38°C to cool down for 40 minutes, so that the surface of the lean meat is thinly frozen, and then put it into a pre-cooler with a temperature of 4°C and a humidity of 95% for 24 hours , so that the lean meat is completely unstiffened and mature.

[0055] The activity of calcium-activating enzyme in ...

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PUM

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Abstract

The invention discloses a processing method of raw material meat for small crispy meat, and belongs to the technical field of meat processing. The processing method comprises the following steps of S1: rinsing live pigs, performing slaughtering so as to obtain bodies, and performing spraying and disinfecting on the bodies; S2: performing heat bone removing, fat removing and pig skin removing on pig hind legs obtained in the step S1, and injecting a calcium chloride solution of which the concentration is 145-155ppm and the mass is 0.2%-0.5% of that of lean meat to the obtained lean meat; and S3: cooling the lean meat processed in step S1 under minus 40 to minus 35 DEG C for 30-40 minutes, so that thin ice is generated on the surfaces of the lean meat, and then putting the cooled lean meat in a precooling storage of which the temperature is 2-4 DEG C and the humidity is 85-95% for 18-24 hours. According to the processing method disclosed by the invention, the calcium chloride solution isinjected to the hot fresh pig hind legs, so that the activity of calpains in muscles is improved, and the mature of the meat of the pig hind legs is accelerated. The invention further provides a method of preparing the small crispy meat by using the raw material meat. The invention further provides the method for preparing the small crispy meat by using the raw material meat, and the method can realize industrial production of the small crispy meat.

Description

technical field [0001] The invention belongs to the technical field of edible meat processing, and in particular relates to a processing method of raw meat of small crispy meat and a method for preparing small crispy meat from raw meat. Background technique [0002] Small crispy pork is a common dish, with selected pork hind leg as the main raw material, which is marinated, starched, fried and steamed. It has a strong flavor and is delicious. With the rapid development of food industrialization, small crispy meat is gradually industrialized and mass-produced. Due to the limitations of hot fresh meat, manufacturers now mostly use frozen meat. The small crispy meat produced by frozen meat has low yield and tenderness. And the juiciness decreases, the local flavor is weaker, seriously affects the quality of small crisp meat. [0003] Chilled meat refers to the rapid cooling of slaughtered livestock carcasses strictly enforced by the quarantine system, so that the temperature o...

Claims

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Application Information

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IPC IPC(8): A23L5/00A23L5/10A23L13/10A23L13/40A23L13/60A23L13/70
CPCA23L5/00A23L5/11A23L13/10A23L13/428A23L13/62A23L13/70
Inventor 康壮丽朱东阳王春彦王腾腾胡圣杰宋照军马汉军
Owner HENAN INST OF SCI & TECH
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