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Processing method for improving corrosion resistance of filled-meat products

A processing method and anti-corrosion technology, which can be used in the preservation of food ingredients as anti-microbials, food preservation, and food ingredients as taste improvers, etc. It can solve the problems of destroying the original taste of products, affecting health, and short shelf life. Good effect, improved anti-corrosion performance, and the effect of avoiding the destruction of flavor

Inactive Publication Date: 2018-11-27
本溪市双花熟食品有限公司
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  • Abstract
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Problems solved by technology

[0003] The purpose of the present invention is to provide a method of adding lysozyme to replace chemical food preservatives during the processing of meat-filled products to solve the problems of large side effects, impact on health, short shelf life, and damage to the original taste of the product. sexual processing

Method used

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Embodiment Construction

[0009] The processing method proposed by the present invention for improving the antiseptic properties of meat-filled products comprises the following steps: firstly thawing the raw materials, then selecting a required part of the meat from the thawed raw materials, marinating the selected meat, In the marinating step, lysozyme is added simultaneously for preservation and preservation, and the mass ratio of the lysozyme to the meat material is 1:5000; Subsequently, the filled meat is steamed, roasted and smoked successively, and after the meat is cooled, it is vacuum-packed, and the lysozyme dilution is prepared according to the ratio of 1:5000 before the vacuum packaging step, and then in the step of vacuum packaging , Spray the diluted enzyme solution prepared by lysozyme on the food packaging, or immerse the food packaging in the diluted enzyme dilution solution for 2 to 3 hours, and then vacuum-pack the meat products after drying; or spray the lysozyme dilution solution On...

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Abstract

The invention relates to a processing method for improving corrosion resistance of filled-meat products. The processing method comprises the following steps: selecting meat materials, curing, grindingand cutting, stirring, rolling and kneading, filling, steaming and toasting, fumigating, cooling, vacuum-packaging, high-pressure sterilizing, checking, and obtaining final products. Lysozyme is added in the curing step, wherein the mass ratio of lysozyme to meat materials is 1:5000. The processing method for improving corrosion resistance of meat can products is capable of effectively prolongingthe shelf life; the lysozyme as a natural protein is capable of taking an effect in the stomach and the intestine for absorbing nutrients, is nontoxic to human body, will not remain in body and meanwhile will not damage the original flavor and taste of the products; the processed meat can products are rich in nutrition, taste tender and smooth and have an ideal technical effect.

Description

technical field [0001] The invention relates to a processing method for improving the antiseptic performance of meat filling products. Background technique [0002] Along with the rapid development of social economy, people's life rhythm is accelerated day by day, and cooked food product is then more and more subject to people's liking, especially meat filling product, can be eaten unpacked, and mouthfeel is good and has certain nutritive value, but Meat filling products are extremely vulnerable to microbial attack during preservation and cause spoilage. Therefore, using preservatives to simulate microorganisms and delay spoilage is one of the important technologies for food preservation today; in traditional processing methods, in order to ensure the shelf life of products To be extended, chemical food preservatives will be added in the process of marinating and rolling raw meat. For example, sodium nitrite is the most commonly used food additive. It is characterized by col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571A23L13/70
CPCA23L3/3571A23V2002/00A23L13/74A23V2200/10A23V2200/14A23V2200/15
Inventor 仇登伟苏国荣
Owner 本溪市双花熟食品有限公司
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