Production process of air-dried fermented meat product
By punctured the meat pieces in the production of air-dried fermented meat, the problems of difficulty in cleaning the blood water inside the meat pieces and difficulty in penetration of salt water are solved, and faster and even cleaning and marinating are achieved, improving the taste and production efficiency of the meat. .
Patent Information
- Application Number
- CN202411486278.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-23
- Publication Date
- 2024-12-27
AI Technical Summary
During the process of air-dried fermented meat, the blood in the meat is difficult to fully clean, and the salt water is difficult to penetrate the inside, affecting the taste and taste of the meat.
During the cleaning and marinating process, the surface of the meat is punctured so that clean water and salt water can be rinsed and washed through the punctured holes from the inside to ensure the inside of the meat is clean and evenly marinated.
Through puncture treatment, blood water inside the meat can be quickly removed, more even and efficient marinating, reducing production cycles, and improving the final taste and shelf life of air-dried fermented meat.
Smart Images
Figure CN119184260A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of air-dried meat production, in particular to a production process of air-dried fermented meat products. Background Art
[0002] Air-dried fermented meat is a meat food processed by natural air drying and microbial fermentation. This kind of meat is usually cut into strips of similar size first, then marinated and dehydrated, and finally hung in a cool place for natural air drying. During the process, the meat gradually becomes crispy and has a unique flavor. By controlling the temperature and humidity, microorganisms can multiply in the meat and produce beneficial acids and flavor substances, thereby improving the taste and shelf life of the meat. Eating air-dried fermented meat is not only delicious, but also has certain health benefits, such as promoting the balance of intestinal flora and helping digestion and absorption.
[0003] When making air-dried meat, the meat needs to be cut, cleaned and marinated first. Since the meat is not cut into smaller pieces like when cooking, the clean water mainly acts on the outer surface of the meat during washing, and the blood in the meat is not easy to be soaked and washed out, which will affect the taste later. In addition, since the meat is relatively large, it is difficult for the salt water to penetrate into the inside of the meat during marinating, which ultimately results in the meat not being fully marinated and flavored, affecting the final taste of the air-dried fermented meat. Therefore, we propose a production process for air-dried fermented meat products. Summary of the invention
[0004] The object of the present invention is to provide a production process for air-dried fermented meat products. By puncturing the meat blocks during rinsing and pickling, clean water can be used to rinse the meat blocks from the inside through the punctured holes, so that larger meat blocks can be cleaned and blood removed relatively quickly. Similarly, pickling brine can also be used to rinse the meat blocks from the inside through the punctured holes, so that larger meat blocks can be pickled more evenly and efficiently, ensuring the final taste of the fermented meat while reducing the time for rinsing and pickling and shortening the production cycle, thereby solving the problems raised in the background technology.
[0005] To achieve the above object, the present invention provides the following technical solution: a process for producing air-dried fermented meat products, comprising the following steps:
[0006] Step 1: Choose fresh and qualified meat, and make sure that the meat is of similar quality and there is no bad meat. Wash the meat first, remove the excess parts such as fascia and fat, and then cut the meat into even-sized pieces for later use;
[0007] Step 2: Puncture holes evenly on the surface of the cut meat, and run clean water through the holes to continuously rinse the inside of the meat. At the same time, run clean water to rinse the surface of the meat to thoroughly clean and remove impurities and blood from the meat. Finally, drain the water and store in a refrigerator for later use.
[0008] Step 3: Place the cleaned meat in a pickling container, prepare the pickling brine, and evenly pierce holes on the surface of the meat, so that the pickling brine continuously flushes the inside of the meat through the pierced holes, and also flushes the outer surface of the meat to ensure that the meat is fully marinated and then set aside;
[0009] Step 4: After the marinating is completed, the meat is washed with clean water to remove excess salt. In order to ensure the consistency of salt inside and outside the meat, the inside of the meat is also rinsed by puncturing to make the salt content reach an appropriate level. After that, the meat is dehydrated to reduce the water content of the meat.
[0010] Step 5: Tie the processed meat pieces with hanging ropes and hang them in a cool, ventilated and dry place to dry naturally. During the drying process, the microorganisms on the surface of the meat will begin to ferment, producing a unique flavor and aroma.
[0011] Step 6: Conduct quality inspection on the air-dried and fermented meat, and store qualified meat pieces in vacuum-sealed packaging.
[0012] As a preferred embodiment of the present invention, the steps 2 and 3 are performed by puncturing with evenly distributed sharp needles, and then a flushing tube with through holes on the outer surface is inserted into the puncture hole to flush with clean water and saline.
[0013] As a preferred embodiment of the present invention, the steps 2 and 3 are performed by puncturing with evenly distributed hollow needle tubes, the outer surface of the needle tubes is evenly provided with through holes, and after the needle tubes puncture the meat pieces, clean water or salt water is directly discharged through the through holes for flushing.
[0014] As a preferred embodiment of the present invention, the rinsing time of the meat pieces in step 2 is not less than 30 minutes.
[0015] As a preferred embodiment of the present invention, the storage environment of the meat blocks in step 2 is 4-10 degrees Celsius and the storage time is not less than 6 hours.
[0016] As a preferred embodiment of the present invention, in step three, the meat pieces are marinated with brine by circulating the brine in the container, and the duration is not less than 3 hours.
[0017] As a preferred embodiment of the present invention, the salt content of the meat block after being rinsed in step 4 is between 3% and 5%.
[0018] As a preferred embodiment of the present invention, the air-drying time of the meat in step six is 30-40 days.
[0019] Compared with the prior art, the present invention has the following beneficial effects:
[0020] The present invention punctures the meat block during rinsing and pickling, so that clean water can be used to rinse the meat block from the inside through the punctured holes, so that blood can be removed from larger meat blocks more quickly. Similarly, pickling salt water can also be used to rinse the meat block from the inside through the punctured holes, so that larger meat blocks can be pickled more evenly and efficiently, thereby ensuring the final taste of the fermented meat and reducing the time for rinsing and pickling to shorten the production cycle. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] Other features, objects and advantages of the present invention will become more apparent from the detailed description of non-limiting embodiments made with reference to the following drawings:
[0022] Figure 1 The present invention is a production process flow chart of an air-dried fermented meat product. DETAILED DESCRIPTION
[0023] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.
[0024] Embodiment 1
[0025] See also Figure 1 The present invention provides a technical solution: a production process of air-dried fermented meat products, comprising the following steps:
[0026] Step 1: Choose fresh and qualified meat, and make sure that the meat is of similar quality and there is no bad meat. Wash the meat first. The quality of the meat needs to be judged comprehensively based on its certificate of quality, freshness, and the location of the meat. At the same time, remove excess parts such as fascia and fat, and then cut the meat into even-sized pieces for later use. In order to make the taste more comfortable, try to keep each piece of meat including fat and lean meat;
[0027] Step 2: Puncture the surface of the cut meat evenly, using evenly distributed sharp needles to puncture, and insert a flushing tube with a through hole on the outer surface into the punctured hole, and use running water to continuously flush the inside of the meat through the punctured hole, while keeping the surface of the meat flushed with running water, and the flushing time of the meat is not less than 30 minutes to thoroughly clean and remove impurities and blood from the meat, and finally drain the water and store it in a refrigerator for standby use, the refrigeration temperature is between 4-10 degrees Celsius, and the refrigeration time is at least 6 hours, which can reduce the activity of microorganisms, reduce microbial reproduction and facilitate subsequent processing;
[0028] Step 3: Put the cleaned meat block in a pickling container and prepare the brine for pickling. The main raw materials of the brine are edible salt and cooking wine. In order to meet different taste requirements, sugar, seasoning, spices, etc. can also be added. Then, use evenly distributed sharp needles to pierce the surface of the meat block evenly, and use a flushing tube with a through hole on the outer surface to extend into the puncture hole. Then, the pickling brine is continuously flushed through the puncture hole through the flushing tube to flush the inside of the meat block. At the same time, the brine used for pickling is flushed on the outer surface of the meat block. The duration is not less than 3 hours to ensure that the meat block is fully marinated and then set aside. In addition, the flushing brine is directly extracted from the container, and a filter is set at the extraction inlet to avoid clogging the extraction pump;
[0029] Step 4: After the marinating is completed, the meat is washed with clean water to remove excess salt. In order to ensure the consistency of salt inside and outside the meat, the inside of the meat is also rinsed by puncturing to make the salt content reach an appropriate level. The salt content of the meat after rinsing is between 3% and 5%. The meat is then dehydrated to reduce the water content of the meat.
[0030] Step 5: Make a hole in one corner of the meat, then tie the processed meat with a hanging rope and hang it in a cool, ventilated and dry place to dry naturally. During the drying process, the microorganisms on the surface of the meat will begin to ferment and produce a unique flavor and aroma. The meat will be dried for 30-40 days.
[0031] Step 6: Conduct quality inspection on the air-dried and fermented meat, and store qualified meat pieces in vacuum-sealed packaging.
[0032] Embodiment 2
[0033] See also Figure 1 The present invention provides a technical solution: a production process of air-dried fermented meat products, comprising the following steps:
[0034] Step 1: Choose fresh and qualified meat, and make sure that the meat is of similar quality and there is no bad meat. Wash the meat first. The quality of the meat needs to be judged comprehensively based on its certificate of quality, freshness, and the location of the meat. At the same time, remove excess parts such as fascia and fat, and then cut the meat into even-sized pieces for later use. In order to make the taste more comfortable, try to keep each piece of meat including fat and lean meat;
[0035] Step 2: Puncture holes evenly on the surface of the cut meat block, using evenly distributed hollow needles for puncturing, and the outer surface of the needle is evenly provided with through holes. After the needle punctures the meat block, clean water is directly discharged through the through holes to continuously rinse the inside of the meat block, and the surface of the meat block is also rinsed with running clean water. The rinsing time of the meat block is 45 minutes to thoroughly clean and remove impurities and blood from the meat block, and finally drain the water and store it in a refrigerator for standby use. The refrigeration temperature is 6 degrees Celsius and the refrigeration time is 8 hours, which can reduce the activity of microorganisms, reduce microbial reproduction and facilitate subsequent processing;
[0036] Step 3: Put the cleaned meat block in a pickling container to prepare the brine for pickling. The main raw materials of the brine are edible salt and cooking wine. In order to meet different taste requirements, sugar, seasoning, spices, etc. can also be added. Then, use the evenly distributed hollow needle tubes to puncture the meat block. The outer surface of the hollow needle tube is also evenly provided with through holes. The needle tube can also be used to puncture the meat block and then discharge the brine directly through the through holes to continuously flush the inside of the meat block. At the same time, the brine used for pickling also flushes the outer surface of the meat block. The duration is 3 hours to ensure that the meat block is fully marinated and then set aside. In addition, the flushing brine is directly extracted from the container, and a filter is set at the extraction inlet to avoid clogging the extraction pump;
[0037] Step 4: After the marinating is completed, the meat is washed with clean water to remove excess salt. In order to ensure the consistency of salt inside and outside the meat, the inside of the meat is also rinsed by puncturing to make the salt content reach an appropriate level. The salt content of the meat after rinsing is between 3% and 5%. The meat is then dehydrated to reduce the water content of the meat.
[0038] Step 5: Make a hole in one corner of the meat, then tie the processed meat with a hanging rope and hang it in a cool, ventilated and dry place to dry naturally. During the drying process, the microorganisms on the surface of the meat will begin to ferment and produce a unique flavor and aroma. The meat can be dried for 40 days.
[0039] Step 6: Conduct quality inspection on the air-dried and fermented meat, and store qualified meat pieces in vacuum-sealed packaging.
[0040] Embodiment 3
[0041] See also Figure 1 The present invention provides a technical solution: a production process of air-dried fermented meat products, comprising the following steps:
[0042] Step 1: Choose fresh and qualified meat, and make sure that the meat is of similar quality and there is no bad meat. Wash the meat first. The quality of the meat needs to be judged comprehensively based on its certificate of quality, freshness, and the location of the meat. At the same time, remove excess parts such as fascia and fat, and then cut the meat into even-sized pieces for later use. In order to make the taste more comfortable, try to keep each piece of meat including fat and lean meat;
[0043] Step 2: Puncture holes evenly on the surface of the cut meat block, using evenly distributed hollow needles for puncturing, and the outer surface of the needle is evenly provided with through holes. After the needle punctures the meat block, clean water is directly discharged through the through holes to continuously rinse the inside of the meat block, and the surface of the meat block is also rinsed with running clean water. The rinsing time of the meat block is 35 minutes to thoroughly clean and remove impurities and blood from the meat block, and finally drain the water and store it in a refrigerator for standby use. The refrigeration temperature is 4 degrees Celsius and the refrigeration time is 6 hours, which can reduce the activity of microorganisms, reduce microbial reproduction and facilitate subsequent processing;
[0044] Step 3: Put the cleaned meat block in a pickling container to prepare the brine used for pickling. The main raw materials of the brine are edible salt and cooking wine. In order to meet different taste requirements, sugar, seasoning, spices, etc. can also be added. Then, use the evenly distributed hollow needle tubes to puncture the meat block. The outer surface of the hollow needle tube is also evenly provided with through holes. The needle tube can also be used to puncture the meat block and then directly discharge the brine through the through holes to continuously flush the inside of the meat block. At the same time, the brine used for pickling also flushes the outer surface of the meat block for 4 hours to ensure that the meat block is fully marinated and then set aside. In addition, the flushing brine is directly extracted from the container, and a filter is set at the extraction inlet to avoid clogging the extraction pump;
[0045] Step 4: After the marinating is completed, the meat is washed with clean water to remove excess salt. In order to ensure the consistency of salt inside and outside the meat, the inside of the meat is also rinsed by puncturing to make the salt content reach an appropriate level. The salt content of the meat after rinsing is between 3% and 5%. The meat is then dehydrated to reduce the water content of the meat.
[0046] Step 5: Make a hole in one corner of the meat, then tie the processed meat with a hanging rope and hang it in a cool, ventilated and dry place to dry naturally. During the drying process, the microorganisms on the surface of the meat will begin to ferment and produce a unique flavor and aroma. The meat can be dried for 35 days.
[0047] Step 6: Check the quality of the air-dried and fermented meat, and store the qualified meat in vacuum-sealed packaging
[0048] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the attached claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention. Any figure mark in the claims should not be regarded as limiting the claims involved.
[0049] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.
Claims
1. A process for producing air-dried fermented meat products, characterized in that: The following steps are involved: Step 1: Choose fresh and qualified meat, and make sure that the meat is of similar quality and there is no bad meat. Wash the meat first, remove the excess parts such as fascia and fat, and then cut the meat into even-sized pieces for later use; Step 2: Puncture holes evenly on the surface of the cut meat, and run clean water through the holes to continuously rinse the inside of the meat. At the same time, run clean water to rinse the surface of the meat to thoroughly clean and remove impurities and blood from the meat. Finally, drain the water and store in a refrigerator for later use. Step 3: Place the cleaned meat in a pickling container, prepare the pickling brine, and evenly pierce holes on the surface of the meat, so that the pickling brine continuously flushes the inside of the meat through the pierced holes, and also flushes the outer surface of the meat to ensure that the meat is fully marinated and then set aside; Step 4: After the marinating is completed, the meat is washed with clean water to remove excess salt. In order to ensure the consistency of salt inside and outside the meat, the inside of the meat is also rinsed by puncturing to make the salt content reach an appropriate level. After that, the meat is dehydrated to reduce the water content of the meat. Step 5: Tie the processed meat pieces with hanging ropes and hang them in a cool, ventilated and dry place to dry naturally. During the drying process, the microorganisms on the surface of the meat will begin to ferment, producing a unique flavor and aroma. Step 6: Conduct quality inspection on the air-dried and fermented meat, and store qualified meat pieces in vacuum-sealed packaging.
2. The process for producing air-dried fermented meat products according to claim 1, characterized in that: In the steps 2 and 3, the puncture is performed by evenly distributed sharp needles, and then a flushing tube with through holes on the outer surface is inserted into the puncture hole to flush with clean water and salt water.
3. The process for producing air-dried fermented meat products according to claim 1, characterized in that: The steps 2 and 3 are performed by puncturing with evenly distributed hollow needle tubes, the outer surfaces of which are evenly provided with through holes, and after the needle tubes puncture the meat pieces, clean water or salt water is directly discharged through the through holes for flushing.
4. The process for producing air-dried fermented meat products according to claim 1, characterized in that: The meat pieces are rinsed for no less than 30 minutes in step 2.
5. The process for producing air-dried fermented meat products according to claim 1, characterized in that: The storage environment of the meat blocks in step 2 is 4-10 degrees Celsius, and the storage time is not less than 6 hours.
6. The process for producing air-dried fermented meat products according to claim 1, characterized in that: In the step three, the meat pieces are pickled by flushing the brine with the brine in the container in a circular manner, and the duration is not less than 3 hours.
7. The process for producing air-dried fermented meat products according to claim 1, characterized in that: The salt content of the meat pieces after being rinsed in step 4 is between 3% and 5%.
8. The process for producing air-dried fermented meat products according to claim 1, characterized in that: The meat pieces in step six are air-dried for 30-40 days.