A process for producing a sandwiched luncheon meat slice

Abstract

The present application relates to the technical field of food processing, in particular to a production process of lunch meat with flower-shaped pork. The production process uses pigskin, pig tendon, curdlan, sodium alginate and water to form a jelly as a white flower-shaped substitute for fat, thereby reducing the fat content of the lunch meat. The cooked pigskin and pig tendon are cut and mixed with water to replace part or all of the original lunch meat formula of laka glue, konjac gum and other colloids, thereby increasing the meat content of the lunch meat and obtaining lunch meat with low fat content and high meat content. After color selection, the lunch meat is pickled, the dark pork is cut and mixed into granules after pickling, and obvious flower-shaped pork can be formed, thereby highlighting the meat content of the lunch meat.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a production process for sliced ​​luncheon meat with a stud pattern. Background Technology

[0002] Luncheon meat is a type of compressed minced meat that is convenient to eat and preserve. It is usually made from pork or beef and contains nutrients such as protein, fat, carbohydrates, niacin, and minerals such as sodium and potassium. It has a delicate texture and tender taste and is an essential military supply.

[0003] Existing luncheon meats typically use nitrites to create the marbling effect, but nitrates do not meet health requirements. Chinese invention patent CN115039857A discloses a non-nitrite-based luncheon meat and its preparation method, using Staphylococcus carinatum and Staphylococcus calf for color development. However, this method has limited color development and cannot create a distinct marbling effect.

[0004] Chinese invention patent CN114903151A discloses a processing method for soft-canned luncheon meat. Specifically, it discloses selecting pork shoulder as the raw material, and preparing luncheon meat through washing, trimming, marinating, mincing, and mixing with auxiliary ingredients. With the continuous development of society and the increasing awareness of health, many consumers pursue low-fat meat products. 100g of pork shoulder contains approximately 14g of fat, making luncheon meat with a high fat content and low meat content, which does not meet health requirements. However, directly reducing the fat content of luncheon meat by reducing the amount of fat results in a coarse texture, poor shaping, and high price.

[0005] In order to meet people's health needs, how to form non-nitrite colored patterns and how to reduce the fat content of luncheon meat have become research directions in this field. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to provide a production process for non-nitrite coloring and low fat content shaped luncheon meat slices.

[0007] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is: a production process for sliced ​​luncheon meat with interlocking rinds, comprising the following steps:

[0008] S1: Add pork skin and pork tendons to water and steam until tender, then drain and set aside.

[0009] S2: Take some of the steamed pig skin and pig tendons, add water and gellan gum to make a paste and emulsify, then add sodium alginate and cool to form a gel.

[0010] S3: Divide the pork chunks into two categories, one with a redder color and the other with a lighter color, and marinate them separately;

[0011] S4: Mix the marinated, lighter-colored chunks of pork with the remaining steamed pork skin and tendons, water, and seasonings, then mince them into a paste. Add the marinated, redder-colored chunks of pork and gelatin, mince them into granules, and then package and shape them to obtain luncheon meat slices.

[0012] The beneficial effects of this invention are as follows: The production process uses pig skin, pig tendons, gellan gum, sodium alginate, and water to form a gel as a white, textured substitute for fat, reducing the fat content of the luncheon meat. Furthermore, it uses steamed and boiled pig skin and tendons, chopped and mixed with water, to replace some or all of the colloids such as kraft paper and konjac gum in the original luncheon meat formula, increasing the meat content (total mass of pork, pig skin, and pig tendons) and obtaining luncheon meat with low fat and high meat content. In this invention, the luncheon meat is marinated after color sorting; the darker-colored pork is chopped into granules after marinating, forming a distinct textured pattern that highlights the meat content of the luncheon meat. Attached Figure Description

[0013] Figure 1 The diagram shown is a structural schematic of the bagged luncheon meat shaping device according to Embodiment 4 of the present invention.

[0014] Figure 2 As shown Figure 1 Enlarged view of point A in the middle;

[0015] Figure 3 The image shown is a finished product diagram of luncheon meat according to Embodiment 1 of the present invention;

[0016] Figure 4 The image shown is a finished product of the luncheon meat of Comparative Example 1 of the present invention.

[0017] Label Explanation:

[0018] 1. Temperature-controlled water tank;

[0019] 21. Upper leveling conveyor belt; 22. Lower leveling conveyor belt; 23. Lead screw; 231. Screw; 232. Nut; 24. Fixed bracket;

[0020] 3. Mesh conveyor belt; 31. Positioning plate;

[0021] 4. Gear motor. Detailed Implementation

[0022] To explain in detail the technical content, objectives, and effects of the present invention, the following description is provided in conjunction with the embodiments and accompanying drawings.

[0023] A production process for sliced ​​luncheon meat with decorative patterns includes the following steps:

[0024] S1: Add pork skin and pork tendons to water and steam until tender, then drain and set aside.

[0025] S2: Take some of the steamed pig skin and pig tendons, add water and gellan gum to make a paste and emulsify, then add sodium alginate and cool to form a gel.

[0026] S3: Divide the pork chunks into two categories, one with a redder color and the other with a lighter color, and marinate them separately;

[0027] S4: Mix the marinated, lighter-colored chunks of pork with the remaining steamed pork skin and tendons, water, and seasonings, then mince them into a paste. Add the marinated, redder-colored chunks of pork and gelatin, mince them into granules, and then package and shape them to obtain luncheon meat slices.

[0028] Among them, the pig skin is the pig skin with the fat removed.

[0029] As described above, the production process of this invention, while ensuring a delicate and tender texture, can increase the meat content (total mass of pork, pork skin, and pork tendons) and reduce the fat content. This invention uses pork skin, pork tendons, gellan gum, sodium alginate, and water to form a gel. The gel solidifies under the action of sodium alginate, and the gellan gum provides a chewy texture. The gel acts as a white interlayer to replace the fat, reducing the fat content of the luncheon meat and meeting consumers' health needs. Currently, consumers generally consider meat content an important factor in evaluating the quality of luncheon meat. This invention uses steamed and boiled pork skin and pork tendons, chopped and mixed with water, to replace some or all of the colloids such as kraft paper and konjac gum in the original luncheon meat formula, thereby increasing the meat content of the luncheon meat.

[0030] Luncheon meat is a common product on the market, and consumers have certain requirements regarding its meat content. Marinating pork to achieve a redder color and then placing it in chunks within the luncheon meat creates a marbling effect, highlighting the meat content and showing large pieces of meat. This invention involves color sorting the luncheon meat before marinating. The darker-colored pork, after marinating, is chopped into small pieces, creating a distinct marbling effect that emphasizes the presence of large pieces of meat.

[0031] The luncheon meat prepared by this invention has a low fat content, making it prone to sticking to the walls of tin cans. Furthermore, the large size and high sterilization intensity of tin cans can damage fat substitutes. Therefore, the luncheon meat prepared by this invention is not suitable for tin can packaging. The luncheon meat of this invention is only suitable for sheet-like or low-intensity sterilization in chilled casing packaging.

[0032] Further, S2 specifically involves: dividing the pork chunks into two categories, one with a redder color and the other with a lighter color, adding glucose, Staphylococcus aureus, and Staphylococcus vesiculosus to each category respectively, stirring, and marinating at 0-4°C for 48 hours.

[0033] As described above, using *Staphylococcus aureus* and *Staphylococcus veitchii* for marinating results in pork with a lighter color than traditional nitrite-based marinating, and the marinating effect is not obvious. This invention uses redder pork for marinating to create marinated luncheon meat, compensating for the lighter color produced by *Staphylococcus aureus* and other strains, resulting in a better marinating effect. Furthermore, the higher myoglobin content in redder pork also contributes to color development during marinating, further compensating for the insufficient color development of the two strains. Marinating lighter-colored chunks of pork prevents the luncheon meat from turning dark gray.

[0034] Furthermore, the +a value for redder chunks of pork ranges from 135 to 200.

[0035] As can be seen from the above description, the color value of luncheon meat is usually expressed by color L, a, b values, where +a represents red. Pieces of pork with a +a value of 135 to 200 are selected and marinated to create a pattern, avoiding insufficient color development caused by the pork pieces being too light in color. It also excludes pork that is too dark in color due to bruising caused by injuries to the pig before it was born.

[0036] The +a value can be modified according to the required amount of marbling in production. A higher required amount of marbling can lower the +a value of redder pieces of pork, while a lower required amount of marbling can increase the +a value of redder pieces of pork, ensuring that the pork is fully and rationally utilized.

[0037] Furthermore, the length and width of the pork chunks are both 5-10 cm.

[0038] As can be seen from the above description, by controlling the length and width of the pork pieces, the accuracy and efficiency of pork color sorting can be balanced.

[0039] Furthermore, in S3, the mass ratio of pork, gelatin, remaining cooked pork skin and tendons, and water is 70-75:8-15:5-10:3-8.

[0040] Furthermore, the ingredients include spices, sodium tripolyphosphate, and sodium D-isoascorbate.

[0041] As can be seen from the above description, sodium tripolyphosphate is a water-retaining agent, and sodium D-isoascorbate is an antioxidant.

[0042] Furthermore, the ratio of the sum of the masses of pigskin and pig tendons in S2 to the mass of water is 1:0.8 to 1.2.

[0043] Furthermore, the mass of sodium alginate in S2 is 0.8 to 1.2% of the sum of the masses of pig skin and pig tendons.

[0044] Furthermore, the mass of guar gum in S2 is 1.8 to 2.2% of the sum of the masses of pigskin and pig tendons.

[0045] As can be seen from the above description, the gel prepared by using pig skin and pig tendons, water, sodium alginate and guar gum in a weight ratio of 1:0.8~1.2:0.8%~1.2%:1.8~2.2% has a hardness most similar to that of pork fat.

[0046] Furthermore, the specific steps for packaging and shaping S2 are as follows: the chopped mixture is sealed into a packaging bag, and then squeezed and heated to shape into luncheon meat slices.

[0047] As can be seen from the above description, the shaping method of the present invention is simpler and easier to operate than the conventional method of steaming into blocks and then slicing and packaging, and the shaping effect is better.

[0048] Further, please refer to Figure 1 A shaping device is used to shape the luncheon meat slices, including a temperature-controlled water tank and a leveling component and a mesh conveyor belt arranged sequentially in the temperature-controlled water tank along the conveying direction. The leveling component includes an upper leveling conveyor belt and a lower leveling conveyor belt, and the gap between the upper leveling conveyor belt and the lower leveling conveyor belt is adjustable.

[0049] As described above, during use, the packaged luncheon meat mince is transported in the gap between the upper and lower leveling conveyor belts. Under the pressure of the upper and lower leveling conveyor belts and the action of the temperature-controlled water tank, it is heated and shaped into sheets of uniform thickness, thus completing the shaping process. The shaped bagged luncheon meat sheets enter the conveyor and are transported to the subsequent process. The conveying process takes place in the temperature-controlled water tank, where it can be further heated and shaped.

[0050] This invention controls the thickness of the extruded luncheon meat slices by adjusting the gap between the upper and lower leveling conveyor belts, thus expanding the applicability of the device and preventing the packaging bags from bursting due to an excessively small gap between the upper and lower leveling conveyor belts during extrusion. This bagged luncheon meat shaping device has a high level of automation and can produce continuously, reducing manpower input and significantly lowering labor costs.

[0051] Further, please refer to Figure 2 The leveling assembly also includes a lead screw, which consists of a threaded screw and a nut. The nut is connected to the upper leveling conveyor belt via a fixed bracket. The gap between the upper and lower leveling conveyor belts is adjusted by the lead screw.

[0052] As can be seen from the above description, the nut, the fixed bracket, and the upper leveling conveyor belt are connected in sequence. Rotating the screw causes the nut to move, which in turn moves the upper leveling conveyor belt away from or closer to the lower leveling conveyor belt, thereby adjusting the gap between the upper and lower leveling conveyor belts.

[0053] Furthermore, along the conveying direction, the gap between the upper leveling conveyor belt and the lower leveling conveyor belt first gradually decreases and then remains constant.

[0054] As can be seen from the above description, the gap between the upper leveling conveyor belt and the lower leveling conveyor belt is gradually reduced first to facilitate material feeding, and then remains unchanged to form luncheon meat slices of uniform thickness.

[0055] Furthermore, the conveying component is a mesh conveyor belt, which is connected to a geared motor for transmission.

[0056] Furthermore, baffles are provided on both sides of the mesh conveyor belt.

[0057] As can be seen from the above description, the baffle prevents bagged luncheon meat from falling off during its entry into and transport by the mesh conveyor belt.

[0058] Furthermore, the mesh conveyor belt is equipped with positioning plates.

[0059] As described above, the positioning plate is used to limit the position of the bagged luncheon meat entering the mesh conveyor belt, prevent the bagged luncheon meat from colliding with each other and affecting its shape, and play a role in positioning and timing.

[0060] Embodiment 1 of the present invention is a production process for a type of sandwiched luncheon meat slice, comprising the following steps:

[0061] S1: Put the No. 2 and No. 4 cuts of pork into a meat grinder and grind them into pieces of pork with a length and width of 5-10cm.

[0062] S2: The pork chunks were color-sorted into two categories, redder and lighter, using a computer vision analysis system (CVS). The redder pork chunks had a +a value of 135–200, while the lighter pork chunks had a +a value of 100–135. The redder and lighter pork chunks were mixed with glucose, Staphylococcus aureus, and Staphylococcus vesiculosus at a mass ratio of 100:1:0.0015:0.0015, and then marinated at 2°C for 48 hours before use.

[0063] S3: Remove the fat from the pig skin, then add the pig skin and tendons to water, boil and steam for 30 minutes until tender, then drain and set aside.

[0064] S4: Take 100kg of steamed pig skin and pig tendons (the weight ratio of pig skin to pig tendons is 4:1), add 100kg of water and 2kg of kerogen gum to make a paste and emulsify, then add 1kg of sodium alginate, put it into a square trough 10cm deep, cool and solidify at 2℃ to form a jelly, and cut the jelly into pieces with a length and width of 10cm for later use.

[0065] S5: Vacuum the mixture to a vacuum level greater than 80%. Combine 52kg of light-colored marinated pork chunks with 8kg of steamed pork skin and tendons (the weight ratio of pork skin to tendons is 4:1), 5kg of water, 0.3kg of spices, 0.4kg of sodium tripolyphosphate, and 0.1kg of sodium D-isoascorbate. Chop the mixture at a knife speed of 3000r / min for 8 minutes until well mixed. Then add 20kg of reddish-colored marinated pork chunks and 10kg of gelatin. Chop the mixture at a knife speed of 500r / min for 1 minute until it forms granules.

[0066] S6: Separate and seal the minced meat into packaging bags, then squeeze and heat to shape it into bagged luncheon meat slices.

[0067] S7: After sterilization, the packaged luncheon meat slices are dried by blowing water and air drying before being printed with codes and stored in the warehouse. (See finished product image.) Figure 3 .

[0068] Embodiment 2 of the present invention is as follows:

[0069] The only difference between Example 2 and Example 1 is that: in S2, the pork chunks are marinated at 0°C for 48 hours; in S4, the amount of steamed pork skin and tendons added is 100 kg, the amount of water added is 80 kg, the amount of gelatin added is 1.8 kg, and the amount of sodium alginate added is 0.8 kg, and the mixture is cooled and solidified at 0°C; in S5, the vacuum degree is greater than 80%, 50 kg of marinated lighter-colored pork chunks are mixed with 5 kg of steamed pork skin and tendons (the weight ratio of pork skin to tendons is 4:1), 3 kg of water, 0.1 kg of spices, 0.2 kg of sodium tripolyphosphate, and 0.05 kg of sodium D-isoascorbate at a knife speed of 2400 r / min for 10 minutes until uniformly mixed, and then 20 kg of marinated redder-colored pork chunks and 8 kg of gelatin are added and mixed at a knife speed of 500 r / min for 1 minute until granules are formed.

[0070] Embodiment 3 of the present invention is as follows:

[0071] The only difference between Example 3 and Example 1 is that: in S2, the pork chunks were marinated at 4°C for 48 hours; in S4, the amount of steamed pork skin and tendons added was 100 kg, the amount of water added was 120 kg, the amount of gellan gum added was 2.2 kg, and the amount of sodium alginate added was 1.2 kg, and the mixture was cooled and solidified at 4°C; in S5, the vacuum degree was greater than 80%, and 55 kg of marinated lighter-colored pork chunks were mixed with 10 kg of steamed pork skin and tendons (the weight ratio of pork skin to tendons was 4:1), 8 kg of water, 0.5 kg of spices, 0.5 kg of sodium tripolyphosphate, and 0.2 kg of sodium D-isoascorbate at a knife speed of 2400 r / min for 10 minutes until uniformly mixed. Then, 20 kg of marinated redder-colored pork chunks and 15 kg of gelatin were added and mixed at a knife speed of 500 r / min for 1 minute until granules were formed.

[0072] Comparative Example 1 of the present invention is:

[0073] The only difference between Comparative Example 1 and Example 1 is that fat of equal mass is used instead of gelatin in S5.

[0074] Comparative Example 2 of the present invention is as follows:

[0075] The only difference between Comparative Example 2 and Example 1 is that 2 kg of carrageenan was used to replace the cooked pig skin and pig tendons in S5.

[0076] Comparative Example 3 of the present invention is as follows:

[0077] The only difference between Comparative Example 3 and Example 1 is that: the pork chunks were not color-sorted; all pork chunks, glucose, Staphylococcus aureus, and Staphylococcus carinatum were mixed and stirred at a mass ratio of 100:1:0.0015:0.0015, and marinated at 4.5°C for 20 hours; the resulting luncheon meat product is shown in [image / description missing]. Figure 4 .

[0078] The quality of the luncheon meat prepared in Example 1, Comparative Example 1, and Comparative Example 2 was tested, and the test results are shown in Table 1.

[0079] Table 1

[0080]

[0081] Note: Sensory evaluation is out of 10 points, the higher the score, the better.

[0082] As shown in Table 1, the luncheon meat prepared by replacing fat with gelatin and replacing carrageenan with steamed pork skin and tendons has the same taste and appearance as normal luncheon meat, and also has a lower fat content and a higher meat content.

[0083] Please refer to Figure 1 and 2The fourth embodiment of the present invention is as follows: the bagged luncheon meat shaping device used in the first embodiment includes a temperature-controlled water tank 1 and a leveling component and a mesh conveyor belt 3 arranged sequentially in the temperature-controlled water tank 1 along the conveying direction.

[0084] The leveling assembly includes an upper leveling conveyor belt 21, a lower leveling conveyor belt 22, and a lead screw 23. The lead screw 23 includes a threaded screw 231 and a nut 232. The nut 232 is connected to the upper leveling conveyor belt 21 through a fixed bracket 24. The gap between the upper leveling conveyor belt 21 and the lower leveling conveyor belt 22 is adjusted by the lead screw 23. Along the conveying direction, the gap between the upper leveling conveyor belt 21 and the lower leveling conveyor belt 22 first gradually decreases and then remains constant. The upper leveling conveyor belt 21 and the lower leveling conveyor belt 22 are inclined downwards.

[0085] The mesh conveyor belt 3 has baffles on both sides and a positioning plate 31 on it. The feed end of the mesh conveyor belt 3 is located below the gap between the upper leveling conveyor belt 21 and the lower leveling conveyor belt 22. The upper leveling conveyor belt 21, the lower leveling conveyor belt 22, and the mesh conveyor belt 3 are all connected to the geared motor 4. The upper leveling conveyor belt 21 and the lower leveling conveyor belt 22 are made of PU food-grade flat belts, and the mesh conveyor belt 3 is made of stainless steel.

[0086] The bottom of the temperature-controlled water tank 1 is equipped with a heating device. The portion of the gap between the upper leveling conveyor belt 21 and the lower leveling conveyor belt 22 remains unchanged and is submerged in the water of the temperature-controlled water tank 1. The mesh conveyor belt 3 is submerged in the water of the temperature-controlled water tank 1.

[0087] The principle of the bagged luncheon meat shaping device of the present invention is as follows: when in use, first rotate the screw 231 according to the luncheon meat specifications, and the nut 232 moves, driving the upper leveling conveyor belt 21 to move away from or closer to the lower leveling conveyor belt 22, and adjust the gap between the upper and lower leveling conveyor belts 22.

[0088] Turn on the geared motor 4. The upper leveling conveyor belt 21 rotates counterclockwise, the lower leveling conveyor belt 22 rotates clockwise, and the mesh conveyor belt 3 rotates clockwise. The packaged luncheon meat mince is placed on the lower leveling conveyor belt 22 for transport. During the transport process, the upper leveling conveyor belt 21 does not touch the packaged luncheon meat at first. After the packaged luncheon meat enters the water in the temperature-controlled water tank 1, the upper leveling conveyor belt 21 comes into contact with the packaged luncheon meat. Under the compression of the upper leveling conveyor belt 21 and the lower leveling conveyor belt 22, and under the action of the temperature-controlled water tank 1, the packaged luncheon meat is heated and shaped to form a sheet of uniform thickness. The sheet-shaped bagged luncheon meat enters the mesh conveyor belt 3 and is transported to the subsequent process. The baffles on the mesh conveyor belt 3 prevent the bagged luncheon meat from falling off during the process of entering and transporting the mesh conveyor belt 3. The positioning plate 31 is used to limit the position of the bagged luncheon meat entering the mesh conveyor belt 3 and prevent the bagged luncheon meat from colliding with each other and affecting its shape. The conveying process is carried out in the temperature-controlled water tank 1 to achieve further heating and shaping.

[0089] In summary, the production process for the studded luncheon meat slices provided by this invention has the following advantages:

[0090] 1. A gel is made from pig skin, pig tendons, gellan gum, sodium alginate, and water. This gel is used as a white, marbled substitute for fat, which can reduce the fat content of luncheon meat.

[0091] 2. Replacing some or all of the colloids such as kraft paper and konjac gum in the original luncheon meat formula with steamed or boiled pork skin and tendons, chopped and mixed with water, can increase the meat content of luncheon meat.

[0092] 3. Color-selecting the redder pork for marinating as luncheon meat fillings compensates for the light color caused by fermentation with strains such as Staphylococcus aureus, resulting in a better filling effect.

[0093] 4. A gel with a hardness similar to that of pork fat was prepared by limiting the mass ratio of pork skin and pork tendons, water, sodium alginate and guar gum.

[0094] 5. The luncheon meat prepared by this invention has a low fat content and tends to stick to the wall of the iron can. A specific soft packaging method is used to prepare bagged luncheon meat slices to overcome the problem of sticking to the wall.

[0095] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent modifications made based on the content of the present invention specification and drawings, or direct or indirect applications in related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A production process for sliced ​​luncheon meat with interlocking fillings, characterized in that, Includes the following steps: S1: Add pork skin and pork tendons to water and steam until tender, then drain and set aside. S2: Take a portion of the steamed pig skin and pig tendons, add water and gellan gum, emulsify, then add sodium alginate, and cool to form a gel; the ratio of the total mass of the pig skin and pig tendons to the mass of water is 1:0.8~1.2; the mass of sodium alginate is 0.8~1.2% of the total mass of the pig skin and pig tendons; the mass of gellan gum is 1.8~2.2% of the total mass of the pig skin and pig tendons. S3: Divide the pork chunks into two categories: those with a redder color and those with a lighter color. Add glucose, Staphylococcus aureus, and Staphylococcus vesiculosus to each category and stir. Marinate at 0-4℃ for 48 hours. The +a value of the redder pork chunks is 135-200. S4: Mix the marinated, lighter-colored chunks of pork with the remaining steamed pork skin and tendons, water, and seasonings, and chop into a paste. Then add the marinated, redder-colored chunks of pork and gelatin, and chop into granules. The mass ratio of the pork, gelatin, remaining steamed pork skin and tendons, and water is 70~75:8~15:5~10:3~8. Seal the chopped mixture into a packaging bag, and then press and heat it to shape it into luncheon meat slices.

2. The production process of the sandwiched luncheon meat slices according to claim 1, characterized in that, The length and width of the pork chunks are both 5-10 cm.

3. The production process of the sandwiched luncheon meat slices according to claim 1, characterized in that, The ingredients include spices, sodium tripolyphosphate, and sodium D-isoascorbate.

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