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

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...