Meat product production and processing technology
By screening and pretreating meat raw materials, combining the process of braised and vacuum packaging, the problem of high equipment costs in traditional sausage production is solved, and the low-cost production and diversification of sausages are achieved to meet the taste needs of different consumers.
Patent Information
- Application Number
- CN202411268379.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-11
- Publication Date
- 2024-12-06
AI Technical Summary
The traditional sausage production process requires the introduction of modern drying equipment, which leads to high costs and is a considerable investment for small manufacturers or home workshops.
By screening and pretreating meat and legumes raw materials, add sodium nitrite, sodium tripolyphosphate, soy protein, vitamin C, and vitamin E to form the initial shape of a sausage, put it in a low-temperature cold storage and stand, prepare the stear material for braising, until After maturing, it is vacuum packed and sterilized, avoiding the use of large drying equipment.
It realizes low-cost production of sausages, extends storage time, and absorbs spices and seasonings through the braising process to form a unique and rich flavor to meet the taste needs of different consumers.
Smart Images
Figure CN119073529A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of meat products, and in particular to a meat product production and processing technology. Background Art
[0002] Chinese sausage, commonly known as sausage, refers to meat that is made from meat, which is cut, minced, added with auxiliary materials, stuffed into animal casings, fermented, matured and dried. Traditional drying and fermentation techniques basically rely on natural sunlight and wind, but factors such as climate change can sometimes cause considerable errors, causing the Chinese sausage to lose its flavor or deteriorate.
[0003] The existing publication number CN103120323A discloses a production process of Chinese sausage; the process includes the following steps: (1) material selection and preparation: select fat and lean meat and then wash them clean, cut the fat and lean meat into dices through a meat grinder, cut into 0.6 cm meat particles, drain the water, add seasoning to the fat particles, stir, place in a 20°C room to marinate for 12 hours, then mix the lean meat dices and the marinated fat dices in a ratio of 4:1 and stir evenly; (2) sausage stuffing and bundling: put the marinated mixed meat particles into a sausage stuffer for sausage stuffing, stuff into sausages of 3 to 10 cm in length and then bundle; (3) fermentation and drying; (4) cooling and cutting sausages; (5) finished product packaging. Combining traditional views with science, the sausages produced have the delicious taste of traditional craftsmanship, have the characteristics of long storage time, and prevent the occurrence of parasites or spoilage.
[0004] However, the production process of the above-mentioned sausages requires the introduction of modern drying equipment, such as heat pump dryers, etc. The purchase and installation costs of these equipment may be high, which may be a considerable investment for small producers or family workshops. Summary of the invention
[0005] The purpose of the invention is to provide a meat product production and processing technology, which solves the problem that the existing sausage production technology needs to introduce modern drying equipment and has high costs.
[0006] To achieve the above object, the present invention provides a meat product production and processing process, comprising the following steps:
[0007] Screening meat and bean raw materials and pre-processing the meat and bean raw materials, the meat raw materials include livestock and poultry meat and casings, and sausage skins;
[0008] Obtaining additives, and mixing the additives with the meat raw materials by tumbling and stirring;
[0009] Stuff the mixed livestock and poultry meat into the casing to obtain the preliminary shape of the meat product sausage, and wrap the sausage skin around the outside of the casing until the sausage skin completely covers the surface of the sausage;
[0010] Place the processed meat products in a low-temperature refrigerator and let them stand for a set period of time;
[0011] Prepare marinade ingredients and boil the marinade;
[0012] Take the meat products out of the low-temperature cold storage, marinate them in brine until they are cooked, and then take them out after soaking for a set time and drain the brine;
[0013] The marinated and drained meat products are vacuum packed, sterilized by sterilization, and stored at room temperature or in a low-temperature freezer.
[0014] Among them, the meat and bean raw materials are screened and pre-processed, and the meat raw materials include livestock and poultry meat and casings and sausage skins. The steps also include:
[0015] Screening fresh livestock and poultry meat;
[0016] Clean the dirt and impurities on the surface of livestock and poultry meat, and remove blood and excess fat;
[0017] Remove the fishy smell from livestock and poultry meat;
[0018] Marinate and season the processed livestock and poultry meat.
[0019] Among them, the meat and bean raw materials are screened and pre-processed, and the meat raw materials include livestock and poultry meat and casings and sausage skins. The steps also include:
[0020] Screening of complete casings and skins;
[0021] Soak the casings and skins in warm water for a set period of time to soften them and remove salt or impurities on the surface;
[0022] Rinse the soaked casings and skins repeatedly with clean water;
[0023] Check the integrity and cleanliness of the casings and skins again before stuffing.
[0024] The step of obtaining the additive and mixing the additive with the meat raw material by rolling, kneading and stirring further comprises:
[0025] The additives are sodium nitrite, sodium tripolyphosphate, soy protein, vitamin C and vitamin E.
[0026] The processed meat product is placed in a low-temperature cold storage and left to stand for a set time, and the step further includes:
[0027] Place the processed meat products in a low-temperature refrigerator and let them stand for 2 hours.
[0028] The steps of preparing the brine and boiling the brine also include:
[0029] The marinade includes: water, edible salt, monosodium glutamate, edible lard, chili, prickly ash, white sugar, galangal, star anise, bay leaf, amomum villosum, cumin, angelica, licorice, galangal, cassia bark, clove, white pepper, longan, cassia bark, angelica dahurica, herb, tsaoko, fragrant fruit, white cardamom and yellow gardenia.
[0030] The meat product is taken out from the low-temperature cold storage, marinated in brine until cooked, and then taken out after being soaked for a set time and the brine is drained. The steps also include:
[0031] Take the meat products out of the low-temperature cold storage, marinate them in the brine pot for at least 20 minutes until they are cooked, and then take them out and drain the brine after soaking for 2 hours.
[0032] A meat product production and processing technology of the present invention processes meat raw materials, then mixes them evenly with sodium nitrite, sodium tripolyphosphate, soy protein, vitamin C, and vitamin E, and then packs them into sausage shapes, refrigerates them, and then stews them until they are cooked, and then vacuum packs them, sterilizes them by sterilization, and finally stores them at room temperature or refrigerates them. By adding nutrients such as vitamin C and vitamin E, which are non-food additives, the antioxidant properties of meat products are increased, while increasing the nutrition of meat products, and extending the storage time of meat products. Through the stewing process, sausages can absorb the taste of various spices and seasonings in the stew, forming a unique and rich flavor. This flavor not only has the mellowness of traditional sausages, but also incorporates the aroma of multiple spices, making the products more diversified and meeting the taste requirements of different consumers. It is simple to make, does not require large-scale equipment, and has low production costs. BRIEF DESCRIPTION OF THE DRAWINGS
[0033] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art are briefly introduced below.
[0034] Figure 1 It is a flowchart of the steps of the meat product production and processing technology of the first embodiment of the present invention. DETAILED DESCRIPTION
[0035] Embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, but should not be construed as limiting the present invention.
[0036] The first embodiment of the present application is:
[0037] See also Figure 1 ,in, Figure 1 The present invention provides a meat product production and processing process, comprising the following steps:
[0038] S101: screening meat and bean raw materials, and pre-processing the meat and bean raw materials, the meat raw materials include livestock and poultry meat and casings, and sausage skins;
[0039] Specifically, the selection of livestock and poultry meat is mainly based on its freshness, color, smell and feel. Color: Fresh meat should have a bright and vivid luster. Whether it is red meat, white meat or fat part, the dull color is usually not fresh. Smell: Fresh meat should have only a faint meaty smell. If you smell a stinky or abnormal smell, you should avoid buying it. Feel: When pressing the meat, you should feel a certain elasticity and toughness. If it feels soft and sticky, it may have deteriorated. There are more specific screening standards for different types of livestock and poultry meat, such as: Fresh pork: The meat is firm and elastic, the skin is thin, fat and white, the muscles are pink and shiny, the surface is slightly dry or slightly moist, not sticky, and has a normal fresh pork smell. Fresh beef: The meat is firm, elastic and shiny. When the knife is inserted into the muscle and pulled out, it is elastic, the blade can shrink immediately, and there is a beef smell. Fresh mutton: Choose meat with light red color, firm and fine texture, even and elastic fat, soft and slightly moist bones and joints, and beefy aroma. Casings are mainly used to make sausages and other meat products, and their selection focuses on material and cleanliness. Material: Casings are divided into natural casings (such as sheep casings, pig casings) and artificial casings (such as plastic casings, PVDC films, etc.), and the skin is natural. Natural casings and skins need to be soaked, washed, etc. before use, while artificial casings are usually used directly for filling. Cleanliness: Check whether the casings and skins are damaged, leaky or contaminants to ensure that they are clean and complete before use.
[0040] The pretreatment of livestock and poultry meat mainly includes steps such as cleaning, deodorization, and pickling. Cleaning: Clean the dirt and impurities on the surface of livestock and poultry meat, and remove blood and excess fat. Deodorization: Use appropriate methods to remove the fishy smell according to the type of meat. For example, the main fishy smell of pork raw materials comes from the smell of hair and feces, which can be removed by burning pig hair, charring the skin, pickling, etc.; the main sources of fishy smell of duck meat and chicken meat are plasma protein, hair smell and fat, which can be removed by burning stray hair, rinsing, soaking in water, etc. Pickling: In order to increase the flavor and taste of meat, pickling is usually required. The pickling material can be formulated according to specific needs, generally including salt, pepper, cooking wine and other seasonings. The pickling time depends on the type and size of meat, generally ranging from several hours to more than ten hours. The pretreatment of casings and skins mainly includes steps such as soaking, washing and inspection. Soaking: Soak the casing and skin in warm water for a period of time (such as 2-3 hours) to soften the casing and remove salt or impurities on the surface. For natural casings, check whether there are holes or damage. Washing: Rinse the soaked casing repeatedly with clean water to ensure that there is no dirt and residue on the inside and outside of the casing. Inspection: Check the integrity and cleanliness of the casing again before filling to ensure that there are no holes or damage that affect the filling effect.
[0041] S102: Obtaining additives, and mixing the additives with the meat raw material by tumbling and stirring;
[0042] S103: filling the mixed livestock and poultry meat into the casing to obtain the preliminary shape of the meat product sausage, and wrapping the sausage skin around the outside of the sausage until the sausage skin completely covers the surface of the sausage;
[0043] S104: placing the processed meat product in a low-temperature cold storage and letting it stand for a set time;
[0044] Specifically, the meat raw material is mixed with additives and mixed by rolling and kneading. The additives include sodium nitrite, sodium tripolyphosphate, soy protein, vitamin C, and vitamin E. The mixed casings and livestock and poultry meat are processed into sausages, so that the livestock and poultry meat is completely filled in the casings, and the extra casings at both ends are cut, and the sausage skin is wrapped around the outside of the sausage until the sausage skin completely wraps the surface of the sausage. The effect of this is to make the product taste better and reduce bitterness. After the production is completed, it is not limited to braising, frying, stir-frying, stewing, mixing, boiling, and roasting. The sausage skin can be made of materials such as pig intestines, and the casing is preferably pig intestines. The wrapped meat product is placed in a low-temperature refrigerator and left to stand for 2 hours.
[0045] S105: preparing brine ingredients and boiling brine;
[0046] Specifically, the marinade ingredients include: water, edible salt, MSG, edible lard, chili, pepper, white sugar, galangal, star anise, bay leaf, amomum villosum, cumin, angelica, licorice, galangal, cinnamon, cloves, white pepper, longan, cassia bark, angelica dahurica, herb, cardamom, tsaoko, fragrant fruit, white cardamom, and yellow gardenia.
[0047] S106: taking the meat product out of the low-temperature cold storage, brine it in brine until it is cooked, and then taking it out after soaking it for a set time, and draining the brine;
[0048] S107: The marinated and drained meat products are vacuum packed, sterilized by sterilization, and stored at room temperature or in a low-temperature freezer.
[0049] Specifically, the meat product is taken out from the low-temperature cold storage, and is marinated in the brine pot for about 20 minutes until it is cooked, and then taken out and drained after soaking for 2 hours. The marinated and drained meat product is vacuum-packed, and then sterilized by sterilization, and stored at room temperature or in a low-temperature freezer.
[0050] By adding non-food additives such as vitamin C and vitamin E, the antioxidant properties of meat products are increased. While increasing the nutrition of meat products, the storage time of meat products is also extended. Through the braising process, the sausage can absorb the flavors of various spices and seasonings in the braising ingredients to form a unique and rich flavor. This flavor not only has the mellowness of traditional sausages, but also incorporates the aroma of a variety of spices, making the product more diversified and meeting the taste needs of different consumers. The production is simple, no large equipment is required, and the production cost is low.
[0051] What is disclosed above is only one or more preferred embodiments of the present application, and cannot be used to limit the scope of rights of the present application. Ordinary technicians in this field can understand that all or part of the processes of implementing the above embodiments and equivalent changes made according to the claims of the present application are still within the scope covered by the present application.
Claims
1. A meat product production and processing process, characterized in that: The following steps are involved: Screening meat and bean raw materials and pre-processing the meat and bean raw materials, the meat raw materials include livestock and poultry meat and casings, and sausage skins; Obtaining additives, and mixing the additives with the meat raw materials by tumbling and stirring; Stuff the mixed livestock and poultry meat into the casing to obtain the preliminary shape of the meat product sausage, and wrap the sausage skin around the outside of the sausage until the sausage skin completely covers the surface of the sausage; Place the processed meat products in a low-temperature refrigerator and let them stand for a set period of time; Prepare marinade ingredients and boil the marinade; Take the meat products out of the low-temperature cold storage, marinate them in brine until they are cooked, and then take them out after soaking for a set time and drain the brine; The marinated and drained meat products are vacuum packed, sterilized by sterilization, and stored at room temperature or in a low-temperature freezer.
2. The meat product production and processing process according to claim 1, characterized in that: Meat and bean raw materials are screened and pre-processed, wherein the meat raw materials include livestock and poultry meat and casings and sausage skins, and the steps further include: Screening fresh livestock and poultry meat; Clean the dirt and impurities on the surface of livestock and poultry meat, and remove blood and excess fat; Remove the fishy smell from livestock and poultry meat; Marinate and season the processed livestock and poultry meat.
3. The meat product production and processing process according to claim 1, characterized in that: Meat and bean raw materials are screened and pre-processed, wherein the meat raw materials include livestock and poultry meat and casings and sausage skins, and the steps further include: Screening of complete casings and skins; Soak the casings and skins in warm water for a set time to soften the casings and remove salt or impurities on the surface; Rinse the soaked casings and skins repeatedly with clean water; Check the integrity and cleanliness of the casings and skins again before stuffing.
4. The meat product production and processing process according to claim 1, characterized in that: Obtaining additives, and mixing the additives with the meat raw material by tumbling and stirring, the step further includes: The additives are sodium nitrite, sodium tripolyphosphate, soy protein, vitamin C and vitamin E.
5. The meat product production and processing process according to claim 1, characterized in that: The processed meat product is placed in a low-temperature refrigerator and left to stand for a set time, and the step further includes: Place the processed meat products in a low-temperature refrigerator and let them stand for 2 hours.
6. The meat product production and processing process according to claim 1, characterized in that: The steps of preparing brine and boiling brine also include: The marinade includes: water, edible salt, monosodium glutamate, edible lard, chili, prickly ash, white sugar, galangal, star anise, bay leaf, amomum villosum, cumin, angelica, licorice, galangal, cassia bark, clove, white pepper, longan, cassia bark, angelica dahurica, herb, tsaoko, fragrant fruit, white cardamom and yellow gardenia.
7. The meat product production and processing process according to claim 1, characterized in that: The meat product is taken out from the low-temperature cold storage, and is marinated in brine until it is cooked, and then taken out after being soaked for a set time, and the brine is drained. The steps also include: Take the meat products out of the low-temperature cold storage, marinate them in the brine pot for at least 20 minutes until they are cooked, and then take them out and drain the brine after soaking for 2 hours.