A Halal Camel Meat Canned Food and Its Preparation Method

Abstract

This invention discloses a halal canned camel meat and its preparation method, belonging to the field of food processing technology. The canned meat is made from camel meat and a halal seasoning broth. The halal seasoning broth is prepared by simmering water, salt, soy sauce (total alcohol ≤0.1%), vinegar, ginger, star anise, cinnamon, Sichuan peppercorns, cloves, cardamom, angelica root, and fennel seeds. The preparation method includes: halal slaughtering, acid removal, cutting, ultrasonic-assisted papain tenderization, vacuum tumbling to remove fishy odor, rapid pre-cooking and shaping, broth preparation, canning, vacuum sealing, segmented sterilization, and temperature-controlled inspection. This invention, through process sequence optimization and parameter synergy, reduces the shear force of the camel meat, essentially eliminates the fishy odor, results in tender and juicy meat with intact shape, meets halal standards, has a long shelf life at room temperature, and is simple in process, suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a halal canned camel meat product and its preparation method. Background Technology

[0002] Camel meat is a nutritious meat that is high in protein, low in fat, and low in cholesterol. Its protein content can reach 18% to 23%, while its fat content is only 1.1% to 4.2%. Its iron content is significantly higher than that of beef and mutton, and it is rich in various essential amino acids and polyunsaturated fatty acids, making it a meat resource with high nutritional and health value. my country has abundant camel resources, and the development of camel meat has broad market prospects.

[0003] However, the processing and utilization of camel meat still faces technological bottlenecks. Firstly, camel meat has coarse muscle fibers and abundant connective tissue, resulting in firm meat with poor tenderness. Directly processed camel meat products have a rough texture and poor chewiness, severely limiting consumer acceptance and market promotion. Secondly, camel meat has a distinctive gamey odor that is difficult to remove effectively using conventional processing methods, affecting product flavor and quality. Furthermore, existing camel meat processing technology lacks halal food process design, making it difficult to meet the demands of domestic and international halal food markets.

[0004] Currently, there are a few patent applications involving camel meat products, such as the patent with publication number CN105707862A entitled "A Kind of Health-Preserving Canned Food," which uses a combination of camel meat, wild boar meat, donkey meat, and other ingredients. However, it does not address the issues of improving the tenderness of camel meat and removing its gamey odor, nor does it design a complete halal production process chain specifically for the characteristics of camel meat. Therefore, developing a canned camel meat product and its preparation method that can effectively improve the tenderness and flavor of camel meat while meeting the requirements of halal food is of great significance. Summary of the Invention

[0005] The purpose of this invention is to provide a halal canned camel meat product and its preparation method to solve the problems in the background art.

[0006] To achieve the above objectives, the present invention provides a halal canned camel meat product, which is made from the following ingredients in parts by weight: 90-110 parts camel meat and 45-55 parts halal seasoning broth; The halal seasoning broth is made from the following components in parts by weight: 100 parts water, 3-5 parts salt, 2-4 parts soy sauce with a total alcohol content ≤0.1%, 0.5-1.5 parts vinegar with a total alcohol content ≤0.1%, 1-2 parts ginger, 0.5-1 part star anise, 0.5-1 part cinnamon, 0.3-0.8 parts Sichuan peppercorns, 0.1-0.3 parts cloves, 0.5-1 part cardamom, 0.3-0.6 parts angelica root, and 0.5-1 part fennel seeds.

[0007] This invention also provides a method for preparing the above-mentioned halal camel meat canned food, comprising the following steps: (1) Camel carcasses were obtained by slaughtering in accordance with halal slaughtering standards; (2) The camel carcass after slaughter is subjected to acid removal treatment at 0-4℃, and then the carcass after acid removal is deboned, defasciated, and cut into pieces. (3) The meat pieces obtained in step (2) are put into papain solution for ultrasonic treatment. After ultrasonic treatment, the meat pieces are taken out, rinsed with 0-4℃ pure water and drained. (4) Put the meat pieces obtained in step (3) and the deodorizing liquid into a vacuum tumbler for tumbling. After tumbling, take out the meat pieces and drain them. Put them into boiling water and pre-cook for 1-2 minutes. Skim off the foam and take them out to drain.

[0008] (5) Weigh out each seasoning according to the recipe, add water, boil and simmer for 30-60 minutes, filter to obtain halal seasoning soup, and control the soup temperature at 70-80℃ for later use. (6) The meat pieces that have been precooked and shaped in step (4) are placed into a cleaned and disinfected container in proportion, and the halal seasoning broth from step (5) is poured in and then vacuum sealed. (7) Segmented high-temperature sterilization: The sealed canned food is placed in a sterilization kettle for segmented high-temperature sterilization. After sterilization and cooling, sterility test is performed. If the test is qualified, it is the finished product.

[0009] Preferably, in step (2), the acid removal treatment lasts for 24-48 hours until the muscle pH drops to 5.6-6.0.

[0010] Preferably, in step (3), the mass fraction of the papain solution is 0.1%-0.3%, and the enzyme activity of the papain used is ≥300,000 U / g.

[0011] Preferably, in step (3), the conditions for ultrasonic treatment are: ultrasonic temperature of 25-30℃, ultrasonic frequency of 28-35kHz, and power density of 3-4W / cm². 2 The ultrasound time is 20-25 minutes.

[0012] Preferably, in step (4), the mass ratio of meat chunks to deodorizing liquid is 10:1.5-2. The deodorizing liquid consists of 2%-3% edible salt, 0.5%-1% vinegar with a total alcohol content ≤0.1%, 0.5%-1% ginger juice, and the remainder water.

[0013] Preferably, in step (4), the tumbling process is carried out for 20-40 minutes under the conditions of vacuum degree of 0.06-0.08MPa and temperature of 4-8℃, and the rotation speed is 6-12r / min.

[0014] Preferably, in step (6), the top clearance inside the tank is controlled to be 8-10 mm, and vacuum sealing is performed under a vacuum degree of 0.07-0.08 MPa.

[0015] Preferably, in step (7), the segmented heating and sterilization process is as follows: first sterilize at 100℃ for 10-15 minutes, then heat up to 121℃ for 25-35 minutes, and then cool down to below 40℃.

[0016] Preferably, in step (7), after sterilization and cooling, the product is kept at 37±2℃ for 7-10 days before sterility testing.

[0017] Therefore, the halal camel meat canned food and its preparation method provided by the present invention have the following beneficial effects: (1) This invention uses a specific concentration of papain solution and ultrasound to synergistically tenderize the camel meat, and arranges the tenderizing process before pre-cooking to ensure that the enzyme activity is fully utilized. After treatment, the camel meat has a low shear force value, and the meat is soft and chewy. At the same time, vacuum tumbling technology is used to replace static soaking, which shortens the processing time and improves production efficiency. Moreover, the low concentration of vinegar, salt and ginger juice work together to basically eliminate the fishy smell and will not cause protein denaturation. The meat is not tough or watery.

[0018] (2) After pre-cooking and shaping, place the meat after tenderizing and deodorizing, and boil it for 1-2 minutes to lock in moisture and flavor, inactivate residual enzymes, avoid meat from falling apart and soup from becoming cloudy. At the same time, the combination of segmented high-temperature sterilization and vacuum sealing ensures commercial sterility and a longer shelf life.

[0019] (3) The overall process is simple, the parameters are controllable, and it is easy to realize large-scale industrial production.

[0020] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description

[0021] Figure 1 This is a bar chart comparing the shear force values ​​of the embodiments and comparative examples of the present invention; Figure 2 The image shows a sensory evaluation radar chart for embodiments and comparative examples of the present invention. Detailed Implementation

[0022] This invention provides a halal canned camel meat, made from the following ingredients in parts by weight: 90-110 parts camel meat and 45-55 parts halal seasoning broth; wherein the halal seasoning broth is made from the following ingredients in parts by weight: 100 parts water, 3-5 parts edible salt, 2-4 parts soy sauce with a total alcohol content ≤0.1%, 0.5-1.5 parts vinegar with a total alcohol content ≤0.1%, 1-2 parts ginger, 0.5-1 part star anise, 0.5-1 part cinnamon, 0.3-0.8 parts Sichuan peppercorns, 0.1-0.3 parts cloves, 0.5-1 part cardamom, 0.3-0.6 parts angelica root, and 0.5-1 part fennel seeds.

[0023] This invention also provides a method for preparing the above-mentioned halal camel meat canned food, comprising the following steps: (1) Slaughtering camel carcasses in accordance with halal slaughtering standards: Select healthy camels and slaughter them in accordance with Islamic law by slaughtering personnel with halal certification. Use sharp knives to cut the trachea, esophagus and neck blood vessels at the same time to ensure thorough bleeding, reduce the source of fishy smell and the risk of microbial contamination, and obtain clean carcasses.

[0024] (2) Acid removal and cutting: The camel carcass after slaughter is acid removed at 0-4℃ for 24-48h until the muscle pH drops to 5.6-6.0, which promotes the activation of endogenous calpain, further improves tenderness, and inhibits the growth of putrefactive bacteria. Then, the carcass after acid removal is deboned and defascia removed, and then cut into 3-5cm square pieces of meat.

[0025] (3) Ultrasonic-assisted compound tenderizing: The meat pieces obtained in step (2) are placed in a papain solution with a mass fraction of 0.1%-0.3% (enzyme activity ≥300,000 U / g) and subjected to ultrasonic treatment at 25-30℃, ultrasonic frequency of 28-35kHz, and power density of 3-4W / cm². 2 Under the conditions of ultrasonic treatment for 20-25 minutes; after ultrasonic treatment, remove the meat pieces, rinse them 1-2 times with 0-4℃ pure water, and drain.

[0026] The fundamental reason for the dense texture and poor tenderness of camel meat lies in the high degree of cross-linking of actomyosin in the muscle, while the connective tissue is rich in collagen and elastin with stable structure. In this invention, a tenderizing scheme employing papain and ultrasound synergistic treatment is used. Papain, as a thiol protease with strong hydrolytic ability, mainly acts on actomyosin, collagen, and elastin, effectively reducing muscle shear force and improving tenderness. The cavitation effect of ultrasound generates microjets and shock waves, disrupting the intact structure of muscle fibers, increasing the contact area between the protease and the substrate, and promoting the diffusion and penetration of protease molecules into the muscle tissue. The synergistic effect of both achieves optimal tenderizing within 20-25 minutes. This invention arranges the tenderizing process before pre-cooking and setting to ensure that the protease fully exerts its effect in the undenatured muscle tissue.

[0027] (4) Vacuum tumbling to remove fishy smell and quick pre-cooking and shaping: The meat pieces obtained in step (3) and the fishy smell removal liquid are put into a vacuum tumbling machine at a mass ratio of 10:1.5-2. The fishy smell removal liquid consists of 2%-3% edible salt, 0.5%-1% vinegar with a total alcohol content ≤0.1%, 0.5%-1% ginger juice and the remainder water. Tumble for 20-40 minutes under the conditions of vacuum degree 0.06-0.08MPa, temperature 4-8℃ and rotation speed 6-12r / min. After tumbling, take out the meat pieces and drain them. Put them into boiling water for pre-cooking for 1-2 minutes, skim off the foam, and take them out and drain them.

[0028] The gamey odor of camel meat mainly comes from aldehydes and ketones produced by the oxidation of muscle fat, as well as volatile sulfides produced by the degradation of sulfur-containing amino acids. In this invention, vacuum tumbling technology is used instead of traditional static soaking. The vacuum environment expands the gaps between muscle fibers, and the mechanical action of tumbling breaks down the muscle tissue structure, promoting the rapid and even penetration of the deodorizing solution into the meat. The salt in the deodorizing solution promotes the diffusion of gamey substances into the solution through osmosis; low-concentration vinegar neutralizes the alkaline nitrogenous compounds in the gamey substances; and volatile essential oil components such as gingerol and gingerene in ginger juice mask and adsorb the gamey odor. Vacuum tumbling for 20-40 minutes achieves the same deodorizing effect as traditional static soaking for 60-90 minutes, significantly improving production efficiency.

[0029] In this invention, pre-cooking is arranged after tenderizing and deodorizing treatments. Its functions include: first, rapidly coagulating the protein on the surface of the meat pieces to form a protective layer, locking in the moisture and flavor substances brought about by the tenderizing and deodorizing treatments; second, high temperature rapidly deactivating the residual papain, preventing excessive tenderizing from causing the meat to become loose; and third, removing the residual deodorizing liquid on the surface of the meat pieces to avoid affecting the flavor of the final broth.

[0030] (5) Preparation of broth: Weigh each seasoning according to the formula, add water, boil and simmer for 30-60 minutes, filter to obtain halal seasoning broth, and control the temperature of the broth at 70-80℃ for later use.

[0031] (6) Canning and vacuum sealing: The meat pieces that have been precooked and shaped in step (4) are put into the cleaned and disinfected cans in proportion, and the halal seasoning broth from step (5) is poured in. The head gap inside the can is controlled to be 8-10mm, and vacuum sealing is carried out under a vacuum of 0.07-0.08MPa.

[0032] (7) Segmented high-temperature sterilization and inspection: After sealing, the canned food is placed in a sterilizer for segmented heating sterilization: first sterilize at 100℃ for 10-15 minutes, then heat up to 121℃ for 25-35 minutes, and then cool down to below 40℃; after sterilization and cooling, it is placed at 37±2℃ for 7-10 days for sterility inspection. If the inspection is qualified, it is the finished product.

[0033] In this invention, sterilization is first performed at 100°C for 10-15 minutes to gradually increase the temperature inside the can and reduce the impact of thermal shock on the can body; then, the temperature is raised to 121°C for 25-35 minutes to ensure that the center meets commercial sterility requirements. This segmented sterilization not only ensures the sterilization effect but also reduces the damage of thermal stress to the can structure and the quality of the contents. Vacuum sealing reduces residual oxygen inside the can, inhibits aerobic microorganisms and oxidation reactions, and extends the shelf life.

[0034] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention should be considered equivalent substitutions and are included within the protection scope of the present invention. Furthermore, it should be understood that after reading the contents of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims and are all within the protection scope of the present invention.

[0035] In this document, the term "embodiment" means that a specific feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The term "embodiment" appearing in various places throughout the specification does not necessarily refer to the same embodiment, nor does it specifically limit its independence or connection with other embodiments. In principle, in this application, as long as there are no technical contradictions or conflicts, the technical features mentioned in each embodiment can be combined in any way to form corresponding implementable technical solutions.

[0036] Unless otherwise defined, the technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains; the use of related terms herein is merely for the purpose of describing particular embodiments and is not intended to limit this application.

[0037] Unless otherwise specified, the reagents, instruments, and equipment used in this invention are all commonly used by those skilled in the art, and the testing standards all use national or international standards commonly used in the field, without further explanation.

[0038] The equipment, containers, and production lines used below have been thoroughly cleaned and purified in accordance with halal certification requirements before use to ensure physical isolation from non-halal products.

[0039] Example 1 This embodiment provides a method for preparing halal canned camel meat, including the following steps: (1) Select healthy Bactrian camels and slaughter them in accordance with Islamic law by slaughterers with halal certification. Use sharp knives to cut the trachea, esophagus and neck blood vessels at the same time, and obtain a clean carcass after bleeding.

[0040] (2) The camel carcass after slaughter was subjected to acid removal treatment at 0-4℃ for 36 hours to reduce the muscle pH value to 5.8; then the carcass after acid removal was deboned and defascia removed and cut into 4cm square pieces of meat.

[0041] (3) The cut meat pieces were placed in a 0.2% papain solution (enzyme activity 500,000 U / g) and subjected to ultrasonic treatment at 30°C, 28 kHz frequency, and 3 W / cm² power density. 2 Under the conditions of ultrasonic treatment for 20 minutes; after ultrasonic treatment, remove the meat pieces, rinse once with 0-4℃ pure water, and drain.

[0042] (4) The tenderized meat pieces and the deodorizing liquid were put into a vacuum tumbler at a mass ratio of 10:1.5. The deodorizing liquid consisted of 2.5% edible salt, 0.8% vinegar with a total alcohol content of ≤0.1%, 0.8% ginger juice and the remainder water. The meat pieces were tumbled for 30 minutes under vacuum of 0.07 MPa, temperature of 6℃ and speed of 8 r / min. After tumbling, the meat pieces were taken out and drained, and then put into boiling water for 1.5 minutes to pre-cook. The foam was skimmed off and the meat pieces were drained.

[0043] (5) Weigh out 4 parts of edible salt, 3 parts of soy sauce with a total alcohol content of ≤0.1%, 1 part of vinegar with a total alcohol content of ≤0.1%, 1.5 parts of ginger, 0.8 parts of star anise, 0.8 parts of cinnamon, 0.5 parts of Sichuan pepper, 0.2 parts of cloves, 0.8 parts of cardamom, 0.5 parts of angelica, and 0.8 parts of fennel. Add 100 parts of water, bring to a boil, and simmer over low heat for 45 minutes. Filter to obtain halal seasoning broth. Control the temperature of the broth at 75℃ for later use.

[0044] (6) The pre-cooked and shaped meat pieces are packed into a cleaned and disinfected container in 100 parts by weight, and 50 parts by weight of preheated halal seasoning broth is poured in. The head gap inside the container is controlled to be 9 mm, and vacuum sealing is performed under a vacuum degree of 0.08 MPa.

[0045] (7) After sealing, the canned food is placed in a sterilization kettle and sterilized at 100°C for 12 minutes. Then, the temperature is raised to 121°C for 30 minutes and then cooled to 38°C. After sterilization and cooling, the can is kept at 37°C for 8 days for commercial sterility testing. The can is checked to ensure that there is no expansion or leakage on the exterior, no putrefaction or deterioration of the contents, and no microbial proliferation is found in the smear staining microscopic examination. The can is judged to be commercially sterile and qualified.

[0046] Example 2 This embodiment provides a method for preparing halal canned camel meat, which differs from Embodiment 1 in that: Step (2) Acid removal treatment for 24 hours, pH drops to 5.6; Step (3) Papain solution mass fraction 0.1%, enzyme activity 300,000 U / g, ultrasonic treatment conditions: 28℃, ultrasonic frequency 32kHz, power density 3.5W / cm³ 2 Processing time: 22 minutes; Step (4) Composition of deodorizing liquid: 2% edible salt, 0.5% vinegar with total alcohol content ≤0.1%, 0.5% ginger juice, tumbling treatment time 25min, speed 6r / min, meat-liquid ratio 10:1.5; pre-cook for 1min; Step (7) Sterilization: Sterilize at 100℃ for 15 minutes, sterilize at 121℃ for 28 minutes.

[0047] The rest are the same as in Example 1, and will not be repeated here.

[0048] Example 3 This embodiment provides a method for preparing halal canned camel meat, which differs from Embodiment 1 in that: Step (2) Acid removal treatment for 48 hours, pH dropped to 5.6; Step (3) Papain solution mass fraction 0.3%, enzyme activity 300,000 U / g, ultrasonic treatment conditions: 30℃, ultrasonic frequency 35kHz, power density 4W / cm³2 Process for 20 minutes; Step (4) Composition of deodorizing liquid: 3% edible salt, 1% vinegar with total alcohol content ≤0.1%, 1% ginger juice, tumbling treatment time 35min, speed 12r / min, meat-liquid ratio 10:2; pre-cooking for 2min; Step (7) Sterilization: Sterilize at 100℃ for 10 min, sterilize at 121℃ for 35 min.

[0049] The rest are the same as in Example 1, and will not be repeated here.

[0050] Comparative Example 1 The difference between this comparative example and Example 1 is that: no ultrasonic-assisted enzymatic tenderizing treatment is performed, no special deodorizing treatment is performed, and it is prepared by traditional boiling and seasoning. All other aspects are the same as in Example 1, and will not be repeated here.

[0051] Comparative Example 2 The difference between this comparative example and Example 1 is that in step (3), only 0.2% papain solution is used for soaking for 30 minutes, and ultrasonic treatment is not performed. The rest is the same as in Example 1, and will not be repeated here.

[0052] Comparative Example 3 The difference between this comparative example and Example 1 is that only ultrasonic treatment for 20 minutes is used in step (3), and papain solution is not used. The rest is the same as in Example 1, and will not be repeated here.

[0053] Comparative Example 4 (Pre-cooking followed by tenderization + static deodorization) The difference between this comparative example and Example 1 is that the process sequence is as follows: first, pre-boil in boiling water for 6 minutes, then perform ultrasonic-assisted enzyme tenderization, then soak in static water at 6°C for 90 minutes to remove the fishy smell, and finally can and sterilize. The rest is the same as Example 1, and will not be repeated here.

[0054] Comparative Example 5 The difference between this comparative example and Example 1 is that the papain concentration in step (3) is 0.03%, and the deodorizing liquid in step (4) is composed of 2% edible salt, 2% vinegar with a total alcohol content of ≤0.1%, 0.8% ginger juice and the remainder water, and is tumbled for 30 minutes. The rest are the same as in Example 1, and will not be repeated here.

[0055] Effect verification test I. Tenderness Test The shear force values ​​of the above-mentioned examples and comparative samples were measured using a TA-XT2i physical property tester. Each sample group was measured three times, and the average value was taken. The results are as follows: Figure 1 As shown. Based on the shear force value, and using the following formula, calculate the relative tenderization rate: Relative tenderization rate = (comparative example 1 shear force - sample shear force) / comparative example 1 shear force × 100%. The results are shown in Table 1.

[0056] Table 1: Results of Tenderness Test

[0057] From Table 1 and Figure 1 It can be seen that the shear force values ​​of Examples 1-3 are significantly lower than those of Comparative Example 1, with a relative tenderization rate of 51.7%-55.7%. The meat is intact, tender, and juicy, and the tenderization rate is higher than that of the other comparative examples. Among them, Comparative Example 4 has a poor tenderization effect and the meat is mushy, verifying the drawbacks of pre-cooking. Although the tenderization effect of Comparative Example 5 is better than the other comparative examples, it is still lower than that of Examples 1-3, indicating that although the process sequence has certain technical effects, the selection of parameters is equally important. Therefore, the synergistic treatment of ultrasound and enzymes in this invention, combined with optimized process sequence and parameters, significantly improves the tenderness of camel meat.

[0058] II. Sensory Evaluation Twenty trained sensory evaluators were selected to conduct sensory evaluations of the camel meat canned goods prepared in the above examples and comparative examples. Evaluation indicators included color, aroma, intensity of fishy / gamey odor (higher scores indicate weaker odor), texture (tenderness), and overall acceptability. Each item was scored out of 10, and the average value was taken. The results are shown in Table 2 and... Figure 2 As shown.

[0059] Table 2: Sensory Evaluation Results

[0060] From Table 2 and Figure 2 It can be seen that the indicators of Examples 1-3 are significantly better than those of the comparative examples. Although Comparative Examples 4 and 5 show some improvement, they are still significantly worse than the Examples, which illustrates the importance of the synergistic coordination of the process and parameters of the present invention.

[0061] III. Accelerated Storage Test Thirty cans each of the canned goods prepared in Example 1 and Comparative Example 4 were placed in a constant temperature and humidity chamber at 55±1℃ and stored for 8 weeks. The shelf life was estimated using the Q10=2 temperature coefficient model commonly used in accelerated storage tests of food shelf life. With a temperature difference of 30℃ between 55℃ and 25℃, the acceleration factor was 2. (30 / 10) =8 times, that is, 1 week of storage at 55℃ is equivalent to 8 weeks of storage at 25℃. Therefore, the 8-week accelerated test is equivalent to 64 weeks (about 16 months) of storage at room temperature. Samples were taken before storage (0 weeks), 4 weeks of storage, and 8 weeks of storage, with 5 containers taken for each group each time, and the thiobarbituric acid value (TBARS) and total bacterial count were tested.

[0062] Table 3: Results of Accelerated Storage Tests

[0063] As shown in Table 3, after accelerated storage at 55℃ for 8 weeks (equivalent to approximately 16 months at room temperature) in Example 1, the TBARS value was only 0.38 mg MDA / kg (below the 0.5 threshold), and the total bacterial count remained <10 CFU / g, indicating low lipid oxidation and good microbial safety. In contrast, Comparative Example 4 showed TBARS exceeding the standard after 4 weeks of storage, rising to 1.32 after 8 weeks, with a total bacterial count of 7.2 × 10⁻⁶. 4 The product, at CFU / g, had severely deteriorated. The results indicate that this invention, through correct process sequence and optimized sterilization parameters, significantly improved the product's storage stability, achieving a shelf life equivalent to at least 16 months at room temperature.

[0064] In summary, the halal camel meat canned food and its preparation method provided by this invention have a simple and reasonable process, require no special equipment, are easy to produce on a large scale, and produce products with tender meat, pure flavor, long shelf life, and good stability.

[0065] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A halal canned camel meat product, characterized in that, Made from the following ingredients by weight: 90-110 parts camel meat and 45-55 parts halal seasoning broth; The halal seasoning broth is made from the following components in parts by weight: 100 parts water, 3-5 parts salt, 2-4 parts soy sauce with a total alcohol content ≤0.1%, 0.5-1.5 parts vinegar with a total alcohol content ≤0.1%, 1-2 parts ginger, 0.5-1 part star anise, 0.5-1 part cinnamon, 0.3-0.8 parts Sichuan peppercorns, 0.1-0.3 parts cloves, 0.5-1 part cardamom, 0.3-0.6 parts angelica root, and 0.5-1 part fennel seeds.

2. The method for preparing halal camel meat canned goods as described in claim 1, characterized in that, Includes the following steps: (1) Camel carcasses were obtained by slaughtering in accordance with halal slaughtering standards; (2) The camel carcass after slaughter is subjected to acid removal treatment at 0-4℃, and then the carcass after acid removal is deboned, defasciated, and cut into pieces. (3) The meat pieces obtained in step (2) are put into papain solution for ultrasonic treatment. After ultrasonic treatment, the meat pieces are taken out, rinsed with 0-4℃ pure water and drained. (4) Put the meat pieces obtained in step (3) and the deodorizing liquid into a vacuum tumbler for tumbling. After tumbling, take out the meat pieces and drain them. Put them into boiling water and pre-cook for 1-2 minutes. Skim off the foam and take them out and drain them. (5) Weigh out each seasoning according to the recipe, add water, bring to a boil and simmer for 30-60 minutes, filter to obtain halal seasoning soup, and keep the soup temperature at 70-80℃ for later use. (6) After the meat pieces in step (4) are precooked and shaped, they are placed into a cleaned and disinfected container, and the halal seasoning broth from step (5) is poured in before vacuum sealing. (7) Segmented high-temperature sterilization: The sealed canned food is placed in a sterilization kettle for segmented high-temperature sterilization. After sterilization and cooling, sterility test is performed. If the test is qualified, it is the finished product.

3. The method for preparing halal camel meat canned goods according to claim 2, characterized in that: In step (2), the acid removal treatment lasts for 24-48 hours until the muscle pH drops to 5.6-6.

0.

4. The method for preparing halal camel meat canned goods according to claim 2, characterized in that: In step (3), the mass fraction of the papain solution is 0.1%-0.3%, and the enzyme activity of the papain used is ≥300,000 U / g.

5. The method for preparing halal camel meat canned goods according to claim 2, characterized in that: In step (3), the conditions for ultrasonic treatment are: ultrasonic temperature of 25-30℃, ultrasonic frequency of 28-35kHz, and power density of 3-4W / cm². 2 The ultrasound time is 20-25 minutes.

6. The method for preparing halal camel meat canned goods according to claim 2, characterized in that: In step (4), the mass ratio of meat chunks to deodorizing liquid is 10:1.5-2. The deodorizing liquid consists of 2%-3% edible salt, 0.5%-1% vinegar with a total alcohol content ≤0.1%, 0.5%-1% ginger juice, and the remainder water.

7. The method for preparing halal camel meat canned goods according to claim 2, characterized in that: In step (4), the tumbling process is carried out for 20-40 minutes under the conditions of vacuum degree of 0.06-0.08MPa and temperature of 4-8℃, and the rotation speed is 6-12r / min.

8. The method for preparing halal camel meat canned goods according to claim 2, characterized in that: In step (6), the top clearance inside the tank is controlled to be 8-10 mm, and vacuum sealing is performed under a vacuum degree of 0.07-0.08 MPa.

9. The method for preparing halal camel meat canned goods according to claim 2, characterized in that: In step (7), the segmented heating and sterilization process is as follows: first sterilize at 100℃ for 10-15 minutes, then heat up to 121℃ for 25-35 minutes, and then cool down to below 40℃.

10. The method for preparing a halal canned camel meat product according to claim 2, characterized in that: In step (7), after sterilization and cooling, the product is kept at 37±2℃ for 7-10 days before sterility testing.

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