Low-temperature curing process for refrigerated and pre-conditioning meat product

A technology of low-temperature curing and meat products, which is applied in the preservation of meat/fish, preservation of meat/fish by freezing/cooling, preservation of meat/fish by radiation/electrical treatment, etc., can solve the problems of evaluating the quality of pre-conditioned meat products, etc. Achieve the effect of realizing industrialized production and prolonging the shelf life

Pending Publication Date: 2021-06-11
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned published patents do not evaluate the quality of pre-conditioned meat products from the perspectives of sensory quality and microbial contamination.

Method used

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  • Low-temperature curing process for refrigerated and pre-conditioning meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A low-temperature curing process for refrigerated pre-conditioned meat products, comprising the steps of:

[0031] (1) Raw meat acquisition and pre-treatment: the raw pork pre-treated with green reduction bacteria, after sorting, cutting and reshaping, sliced ​​and refrigerated at 2°C to obtain chilled fresh meat for later use;

[0032] (2) Compound spice powder: use an electronic balance to accurately weigh 1 part of dried red pepper, 1 part of dried peppercorns, 1 part of star anise, 1 part of fragrant leaves, 1 part of turmeric, 1 part of cinnamon, 1 part of cumin and 5 parts of food salt, crush the spices, pass through an 80-mesh sieve, stir evenly with edible salt, store in a refrigerator at 2°C, and prepare the compound spice powder for later use;

[0033] (3) Low-temperature dry pickling: Take 70 parts of chilled fresh meat and 7 parts of pre-cooled seasoning powder at 2°C in a pre-cooled stainless steel basin with a diameter of 50 cm and a height of 40 cm, and f...

Embodiment 2

[0039] A low-temperature curing process for refrigerated pre-conditioned meat products, comprising the steps of:

[0040] (1) Acquisition and pretreatment of raw meat: raw pork pretreated by green reduction, after sorting, cutting and reshaping, sliced ​​and refrigerated at 3°C ​​to obtain chilled fresh meat for later use;

[0041] (2) Compound spice powder: use an electronic balance to accurately weigh 1.2 parts of dried red pepper, 1.2 parts of dried peppercorns, 1.2 parts of star anise, 1.2 parts of fragrant leaves, 1.2 parts of turmeric, 1.2 parts of cinnamon, 1.2 parts of cumin and 6 parts of food Salt, crush the spices, pass through an 80-mesh sieve, stir evenly with edible salt, store in a refrigerator at 3°C, and prepare the compound spice powder for later use;

[0042] (3) Low-temperature dry pickling: Take 90 parts of cold fresh meat and 9 parts of pre-cooled seasoning powder in a pre-cooled stainless steel basin with a diameter of 50 cm and a height of 40 cm under l...

Embodiment 3

[0048] A low-temperature curing process for refrigerated pre-conditioned meat products, comprising the steps of:

[0049] (1) Acquisition and pretreatment of raw meat: the raw pork that has been pretreated with green bacteria reduction, after sorting, cutting, and reshaping, slices and refrigerates at 0°C to obtain chilled fresh meat for later use;

[0050](2) Compound spice powder: use an electronic balance to accurately weigh 1.5 parts of dried red pepper, 1.5 parts of dried peppercorns, 1.5 parts of star anise, 1.5 parts of fragrant leaves, 1.5 parts of turmeric, 1.5 parts of cinnamon, 1.5 parts of cumin and 8 parts of food salt, crush the spices, pass through an 80-mesh sieve, stir evenly with edible salt, store in a refrigerator at 0°C, and prepare compound spice powder for later use;

[0051] (3) Low-temperature dry pickling: Take 110 parts of chilled fresh meat and 11 parts of pre-cooled seasoning powder in a pre-cooled stainless steel basin with a diameter of 50 cm and...

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PUM

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Abstract

The invention discloses a refrigerated pre-conditioning meat product which comprises 70-110 parts of chilled fresh meat and 7-11 parts of seasoning powder. The process comprises the steps of shaping and refrigerating raw pork for later use; uniformly smearing the pre-cooled seasoning powder on the surface of the chilled fresh meat under a low-temperature condition, and performing low-temperature pickling for 4-6 hours to obtain pickled meat for later use; carrying out vacuum packaging on the salted meat under a low-temperature condition, and curing for 25-35 minutes by using hot water at 66-69 DEG C, so as to obtain low-temperature cured meat; and quickly cooling the cured meat, and performing ultraviolet sterilization to obtain a finished product. The refrigerated pre-conditioning meat product prepared by the process can effectively solve the problem of loss of water-soluble vitamins, proteins, mineral substances and flavor substances in the traditional wet pickling process, effectively maintains the original flavor and nutrition of the meat product, can effectively play roles of sterilization and curing, prolongs the shelf life. Partial oxidation of fat can be avoided, interaction among the active ingredients of the spices, protein and fat is promoted, and the meat product is endowed with unique flavor and the flavor is locked.

Description

technical field [0001] The invention relates to the field of production and processing of meat products, in particular to a low-temperature curing process for refrigerated pre-conditioned meat products. Background technique [0002] Pre-conditioned meat products are made of livestock meat, poultry meat, aquatic products and / or their edible by-products as the main raw materials, and are processed by adding seasonings and / or other auxiliary materials after cutting and shaping, and can be divided into refrigerated pre-conditioned meat meat products and frozen pre-conditioned meat products. Pre-conditioned meat products are nutritionally safe, have a long storage period, and are easy to transport. They are a rising star in the meat production and processing industry. It is widely welcomed by consumers for its fast cooking, hygienic and environmental protection, and occupies a huge market share in the meat production and processing industry. With the development of society, peo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L13/10A23L5/10A23B4/06A23B4/16A23B4/005A23B4/015A23B4/023
CPCA23L13/428A23L13/72A23L13/10A23L5/13A23B4/06A23B4/16A23B4/0056A23B4/015A23B4/0235
Inventor 赵志峰刘玉梅刘福权
Owner SICHUAN UNIV
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