Method for treating low-temperature premade meat product

A processing method and technology of meat products, applied in food ultrasonic treatment, food ingredients, food science, etc., to achieve simple process, better pickling effect, and better water retention effect

Inactive Publication Date: 2019-04-16
ZHEJIANG HUAKANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a treatment method for low-temperature prefabricated meat products, which can not only effectively solve the safety problems cau

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The first processing method of the low-temperature prefabricated meat products of the present invention comprises the following steps:

[0030] (1) Preparation of marinade: take chicken as meat product, select ingredients of 2% salt, 0.02% ascorbic acid, 0.15% xylitol, 0.05% sorbitol, and 1% spices by weight of chicken and pour them into a cooking pot , and add pure water ten times the mass of the above ingredients, boil to 1 / 2 of the initial volume to obtain a pickle solution, cool the prepared pickle solution and store it at 4°C for later use.

[0031] (2) Ultrasonic pre-marinating: Prepare 10kg of chicken to be marinated, put the chicken in a large beaker containing the marinating solution prepared in step (1), and marinate it in an ultrasonic cleaning machine. The ultrasonic frequency is 25Hz. The power selection is 500W, the time is 90min, and the temperature is 10°C.

[0032] (3) Vacuum tumbling and marinating: After the ultrasound is finished, put the chicken an...

Embodiment 2

[0036] The second method for processing low-temperature prefabricated meat products of the present invention includes the following steps:

[0037] (21) Preparation of pickling solution: use duck meat as meat products, select ingredients of 2% salt, 0.02% ascorbic acid, 0.15% xylitol, 0.05% sorbitol, and 1% spices based on the weight of duck meat and pour them into boiled In a pot, add pure water ten times the mass of the above ingredients, boil to 1 / 2 of the initial volume to obtain a pickle solution, cool the prepared pickle solution and store it at 4°C for later use.

[0038] (22) Ultrasonic pre-marinating: Prepare 10kg of duck meat to be marinated, put the duck meat in a large beaker containing the marinating solution prepared in step (21), and marinate it in an ultrasonic cleaning machine. The ultrasonic frequency is selected 20Hz, power selection 600W, time 60min, temperature 10°C.

[0039] (23) Vacuum tumbling marinating: After the ultrasound is finished, put the duck ...

Embodiment 3

[0043] The third method for processing low-temperature prefabricated meat products of the present invention includes the following steps:

[0044](31) Preparation of marinade: pork is used as meat product, and the ingredients of 2% salt, 0.02% ascorbic acid, 0.15% xylitol, 0.05% sorbitol, and 1% spice are selected and poured into the cooking pot based on the weight of pork , and add pure water ten times the mass of the above ingredients, boil to 1 / 2 of the initial volume to obtain a pickle solution, cool the prepared pickle solution and store it at 4°C for later use.

[0045] (32) Ultrasonic pre-marinating: Prepare 10kg of pork to be marinated, put the pork in a large beaker containing the marinating solution prepared in step (31), and marinate it in an ultrasonic cleaning machine. The ultrasonic frequency is 50Hz. The power selection is 400W, the time is 120min, and the temperature is 10°C.

[0046] (33) Vacuum tumbling marinating: After the ultrasound is finished, put the p...

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PUM

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Abstract

The invention relates to a method for treating a low-temperature premade meat product. The method comprises the following steps of preparation of a pickling liquid, ultrasonic pre-pickling, vacuum rolling and kneading pickling, curing and packaging, and finally the finished premade meat product is obtained. The meat product is prepared from, by weight, 2% of table salt, 0.02% of ascorbic acid, 0.15% of xylitol, 0.05% of sorbitol and 1% of spices; the ingredients are poured into a cooking pot for cooking to obtain the pickling liquid, the prepared pickling liquid is utilized for conducting ultrasonic pickling and vacuum rolling and kneading pickling on the meat product, then low-temperature curing is conducted, the safety problem caused by harmless matter and undercooked products generateddue to excessive baking can be effectively solved, and xylitol added in the pickling process can have a good water retention effect on moisture of the premade meat product.

Description

technical field [0001] The invention belongs to the technical field of quality preservation of meat products, and relates to a processing method for low-temperature prefabricated meat products. Background technique [0002] Prefabricated meat products are more and more popular among consumers. Prefabricated meat products are widely used by consumers for cooking, grilling and frying, and their consumption is increasing. Take prefabricated chicken products as an example. As an indispensable link before consumption and consumption of chicken products, marinating and curing play a vital role in the color and flavor of chicken. Harmful substances such as benzopyrene appear in the paste or food safety hazards caused by undercooked meat products, resulting in many chicken products processed in various ways. [0003] The Chinese patent with publication number CN105831611A discloses an improved low-temperature meat product composition. The composition includes salt, carbonate, sug...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L5/30
CPCA23V2002/00A23L5/32A23L13/428A23L13/70A23L13/72A23L13/76A23V2250/6422A23V2250/642A23V2300/48
Inventor 左齐乐韩菲菲李勉朱炫陈杰陈跃文石丽华张文瑶
Owner ZHEJIANG HUAKANG PHARMA
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