Method for tenderizing low-temperature meat product by using polymer biological enzyme

Abstract

The invention provides a method for tenderizing a low-temperature meat product by using a polymer biological enzyme. The method for tenderizing the low-temperature meat product by utilizing the polymer biological enzyme comprises the following steps: S1, preparing raw materials, namely selecting Jinhua pigs or Ningxiang pigs which are good in growth condition, healthy and disease-free, then fixingthe pigs according to pig slaughtering management regulations specified in China, inspecting the pigs and then slaughtering the pigs; S2, carrying out pig carcass treatment: slaughtering pigs, performing bloodletting, viscera removing, tongue-free, unhairing, hoof removing and reproductive organ removing, but reserving leaf fat, kidney and diaphragm, then segmenting the obtained pig trunks segmented along the center line, keeping the temperature of the pig carcass at 0-4 DEG C during segmentation, and keeping the segmented pork blocks complete. According to the method, three modes of physicaltenderizing, chemical tenderizing and polymer biological enzyme tenderizing in pork tenderizing treatment are effectively combined, so that the tenderness of the dried meat slices can be remarkably improved, the texture of the dried meat slices can be improved, the tenderizing degree of the dried meat slices can be controlled, and the nutritional value can be increased.

Description

technical field [0001] The invention relates to the field of pork product processing, in particular to a method for tenderizing low-temperature meat products by using high molecular biological enzymes. Background technique [0002] Pork products are the most consumed livestock products. According to statistics from the National Bureau of Statistics, in 2018, the volume of pork products reached 54.0374 million tons, far exceeding beef products (6.4406 million tons) and mutton products (4.7507 million tons). However, at present, pork products usually have hard meat after being processed by food technology, especially pork conditioning products. Whether it is tender or not is directly related to consumers' taste and impression of the product. [0003] The evaluation of pork products generally includes the following five quality indicators, namely meat color, tenderness, flavor, water retention and juiciness, among which tenderness is the primary indicator of meat eating qualit...

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Problems solved by technology

[0008] However, only a single tenderization method is used for the tenderization of pork at present, so that the obtained pork products are not tenderized effectively. Therefore, the inventor has obtained pork tenderized with a combination of multiple tenderization methods through experiments. Tenderization method, so that the quality of pork products can be further improved, and better pork products can be provided for consumers