Processing technology of meat fascia

Abstract

The invention belongs to the technical field of meat processing, and particularly relates to a processing technology of meat fascia, which comprises the following steps: i, raw material preparation: adopting sinew meat slices on pig back tenderloin cut by a slaughter house machine, one side of the sinew meat slices is fascia tissue, the other side of the sinew meat slices is lean meat, and the fascia and the lean meat respectively account for half; and i, preparing raw materials: adopting sinew meat slices on the pork back tenderloin cut by a slaughter house machine table, with fascia tissues on one side and lean meat on the other side, and the fascia and the lean meat respectively account for half. Through the standardized steps including raw material preparation, meat slice removal, fascia slicing, drying treatment, high-temperature cooking and cold storage soaking, effective conversion of the lower fascia of the pork back tenderloin is achieved, the resource utilization rate is increased, waste is converted into high-added-value food materials, the market requirements are met, the economic benefits are improved, the process details are rich, and the method is suitable for industrial production. And the fascia is ensured to finally present a Q elastic and crystal clear high-quality state, and the method is suitable for various cooking modes.

Description

Technical Field

[0001] The invention belongs to the technical field of meat processing, and in particular relates to a processing technology for meat fascia. Background Art

[0002] There is often a thick layer of fascia under the pork back tenderloin, which is tough and difficult to soften by conventional cooking methods. When this fascia is mixed in the meat, it will seriously affect the taste and flavor of the whole piece of meat, greatly reducing the dining experience. However, the existing technology often takes the approach of simply discarding this layer of fascia, which not only wastes resources but also fails to fully tap its potential value. Summary of the invention

[0003] 1. Technical issues to be resolved In order to overcome the defects mentioned in the above background technology, the present invention aims to provide a processing technology for meat fascia. The goal of the present invention is to solve the problem that fascia is difficult to cook due to its tough texture and easily affects the taste of the meat, while avoiding the waste of resources in traditional processing methods, and transforming the fascia that was originally regarded as waste into a high-value-added food to meet market demand and improve economic benefits.

[0004] (II) Technical solution The present invention is implemented by the following technical solution: The present invention proposes a meat fascia processing technology, and the processing technology comprises the following steps: i. Raw material preparation: Use the pork loin slices cut by the slaughterhouse machine, one side is fascia tissue and the other side is lean meat, with fascia and lean meat accounting for half each; ii. Remove the meat slices: Spread the sirloin meat flat on a stainless steel chopping board and use a slicing knife to remove the lean meat on one side, making sure there is no lean meat left on the fascia; iii. Fascia slicing: Cut the cleaned fascia into slices for subsequent processing; iv. Drying: Place the cut fascia slices in an oven at 80°C for drying, or lay them flat on a table to dry naturally; v. High temperature steaming: Place the dried fascia sheet in a steamer, set the temperature to 121°C, and steam for 15-20 minutes to change its internal tissue structure; vi. Refrigerate and soak: Place the cooked fascia slices in a freezer at 0-3°C and soak them in ice water. Change the ice water every 6 hours until the fascia is soaked to a chewy state. This usually takes about 2 days. During this period, observe the texture of the fascia to ensure that the surface oil stains are completely removed, it is elastic when slightly torn, and its appearance is crystal clear. However, do not soak it until it is soft and rotten. Finally, you will get meat fascia.

[0005] Furthermore, the pork tenderloin slices in the raw material preparation step i) are required to be fresh and pollution-free, with a size of 60 cm*20 cm to 60 cm*30 cm.

[0006] Furthermore, in the step of iii) slicing the fascia, the slices are 20-30 cm long.

[0007] Furthermore, in the iv) drying step, the drying time is determined according to the thickness and humidity of the fascia. Generally, the fascia sheet needs to be dried until it is completely dry without excess moisture to ensure the effect of subsequent steaming and soaking. At the same time, the drying process needs to be checked regularly to prevent the fascia sheet from overheating and burning.

[0008] Furthermore, in the above-mentioned iv) drying step, if natural drying is selected, it is necessary to ensure that the weather is clear to prevent the fascia sheet from being polluted or deteriorated by rain or humid environment.

[0009] Furthermore, vi) the meat fascia after refrigeration and soaking can be further cut into strips or slices and directly used as an ingredient in cooking methods such as drizzling soup, braising or stewing.

[0010] (III) Beneficial effects Compared with the prior art, the present invention has the following beneficial effects: The present invention realizes the effective transformation of the fascia under the pork back tenderloin through standardized steps, including raw material preparation, meat slice removal, fascia slicing, drying treatment, high-temperature steaming and refrigerated soaking. This process improves resource utilization, converts waste into high-value-added food materials, meets market demand and improves economic benefits. The process is rich in details, ensuring that the fascia is finally in a high-quality state of being chewy, crystal clear, and suitable for a variety of cooking methods. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] 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: Figure 1 This is a rendering of the tendon slices on the pork back tenderloin in the raw material preparation step of the present invention.

[0012] Figure 2 This is a rendering of the fascia after the lean meat is removed in the meat slice removal step of the present invention.

[0013] Figure 3 This is a diagram showing the effect of the fascia sheet after drying in the drying step of the present invention.

[0014] Figure 4 This is a rendering of the fascia sheet after being expanded in the refrigerated expansion step of the present invention.

[0015] Figure 5This is a rendering of the strip-shaped meat fascia of the present invention. DETAILED DESCRIPTION

[0016] In this technical solution: In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0017] The present invention provides a meat fascia processing technology, which includes the following steps: i. Raw material preparation: Use the pork loin slices cut by the slaughterhouse machine, one side is fascia tissue and the other side is lean meat, with fascia and lean meat accounting for half each ( Figure 1 shown); ii. Remove the meat slices: Spread the fascia meat flat on a stainless steel chopping board and use a cutter to remove the lean meat on one side, making sure there is no lean meat left on the fascia ( Figure 2 shown); iii. Fascia slicing: Cut the cleaned fascia into slices for subsequent processing; iv. Drying: Place the cut fascia slices in an oven at 80°C for drying, or lay them flat on a table to dry naturally ( Figure 3 shown); v. High temperature steaming: Place the dried fascia sheet in a steamer, set the temperature to 121°C, and steam for 15-20 minutes to change its internal tissue structure; vi. Refrigerate and soak: Place the cooked fascia slices in a 0-3°C freezer and soak them in ice water. Change the ice water every 6 hours until the fascia is soaked to a chewy state. This usually takes about 2 days. During this period, the texture of the fascia needs to be observed to ensure that the surface oil stains are completely removed, it is elastic when slightly torn, and the appearance is crystal clear. However, it should not be soaked until it is soft and rotten. Finally, the meat fascia ( Figure 4 as shown).

[0018] The pork loin slices in the raw material preparation step i) are required to be fresh and pollution-free, with a size of 60 cm*20 cm to 60 cm*30 cm.

[0019] Wherein, in the step of iii) fascia slicing, the slices are 20-30 cm long.

[0020] Among them, in the iv) drying step, the drying time is determined according to the thickness and humidity of the fascia. Generally, the fascia sheet needs to be dried until it is completely dry without excess moisture to ensure the effect of subsequent steaming and soaking. At the same time, regular inspections are required during the drying process to prevent the fascia sheet from overheating and burning.

[0021] Among them, in the above-mentioned iv) drying step, if natural drying is chosen, it is necessary to ensure that the weather is clear to prevent the fascia sheet from being contaminated or deteriorated by rain or humid environment.

[0022] Among them, vi) the meat fascia after refrigeration and soaking can be further cut into strips ( Figure 5 As shown) or in slices, it is used directly as an ingredient in cooking methods such as drizzling soup, braising or stewing.

[0023] Example 1: Standard process Implementation steps: 1. Raw material preparation: Select 60cm*25cm, fresh and uncontaminated pork back tenderloin slices; 2. Meat removal: Strictly follow the process requirements and use a cutter to completely remove the lean meat to ensure that there is no residue on the fascia surface; 3. Fascia slicing: Cut the processed fascia into 25 cm long slices; 4. Drying: Use an oven to dry the fascia sheet at 80°C until it is completely dry and has no excess moisture, which takes about 2 hours; 5. High-temperature steaming: Place the dried fascia slices in a steamer at 121°C and steam for 18 minutes; 6. Refrigerate and soak: Soak the cooked fascia slices in ice water in a 0-3°C freezer for 48 hours, changing the ice water every 6 hours until the fascia reaches a Q-elastic state; Edible experimental data: Taste evaluation: The meat fascia processed by standard process has a chewy and elastic taste without any peculiar smell. Nutritional retention: The collagen and nutrients in the fascia are effectively retained through steaming, boiling and refrigeration. Cooking applicability: suitable for various cooking methods such as pouring soup, braising, etc., with quick flavor absorption and good taste; Principle description: Drying treatment: remove excess moisture from the fascia, laying a good foundation for subsequent steaming and soaking; High temperature steaming: changes the internal tissue structure of the fascia, making it softer and easier to absorb seasoning; Refrigerated soaking: Soaking in ice water and refrigerating can further soften the fascia and remove surface oil stains to improve the taste and appearance.

[0024] Embodiment 2: Natural sun drying process Implementation steps: 1-3. Same as Example 1; 4. Natural drying: Choose a sunny day, lay the fascia sheet flat on a clean table and let it dry naturally until it is completely dry, which takes about 2-3 days; 5-6. Same as Example 1; Edible experimental data: Taste evaluation: The naturally dried meat fascia retains more natural flavor, with a slightly sunny taste, and is also chewy and elastic; Nutrient retention: Similar to the standard process, nutrients are effectively retained; Cooking suitability: It is also suitable for a variety of cooking methods, but you need to pay attention to controlling the cooking time to avoid over-softening; Principle description: Natural drying gradually removes moisture from the fascia through the action of sunlight and natural wind, while giving it a unique natural flavor.

[0025] Example 3: Adjusting the cooking time Implementation steps: 1-3. Same as Example 1; 4. Drying treatment: the same as in Example 1; 5. High temperature steaming: adjust the steaming time to 15 minutes to observe the effect of different steaming times on the texture of the fascia; 6. Refrigerated soaking: the same as in Example 1; Edible experimental data: Taste evaluation: The fascia cooked for 15 minutes has a slightly firmer texture than that cooked for 18 minutes, but it still maintains its chewiness, which is suitable for consumers who prefer a harder texture. Nutrient retention: Nutrient retention is similar to that of the standard process; Cooking suitability: When cooking, the time and seasoning need to be adjusted appropriately to match the texture of the fascia; Principle description: Adjusting the steaming time can directly affect the texture and taste of the fascia. A shorter steaming time can retain more of the original texture of the fascia, while a longer steaming time will make the fascia softer. By adjusting the steaming time, meat fascia products that meet the needs of different consumers can be produced.

[0026] It is obvious to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-restrictive, and the scope of the present invention is defined by the appended 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. In addition, it is obvious that the word "comprising" does not exclude other units or steps, and the singular does not exclude the plural. Multiple units or devices stated in the device claim can also be implemented by one unit or device through software or hardware. The words first, second, etc. are used to indicate names, and do not indicate any particular order.

[0027] Finally, it should be noted that the above is only a specific example of the present invention. Obviously, the present invention is not limited to the above example, and there are many variations. All variations that can be directly derived or associated with the content disclosed by a person skilled in the art should be considered as the protection scope of the present invention.

Claims

1. A meat fascia processing process, characterized in that: The processing technology comprises the following steps: i. Raw material preparation: Use the pork loin slices cut by the slaughterhouse machine, one side is fascia tissue and the other side is lean meat, with fascia and lean meat accounting for half each; ii. Remove the meat slices: Spread the sirloin meat flat on a stainless steel chopping board and use a slicing knife to remove the lean meat on one side, making sure there is no lean meat left on the fascia; iii. Fascia slicing: Cut the cleaned fascia into slices for subsequent processing; iv. Drying: Place the cut fascia slices in an oven at 80°C for drying, or lay them flat on a table to dry naturally; v. High temperature steaming: Place the dried fascia sheet in a steamer, set the temperature to 121°C, and steam for 15-20 minutes to change its internal tissue structure; vi. Refrigerate and soak: Place the cooked fascia slices in a freezer at 0-3°C and soak them in ice water. Change the ice water every 6 hours until the fascia is soaked to a chewy state. This usually takes about 2 days. During this period, observe the texture of the fascia to ensure that the surface oil stains are completely removed, it is elastic when slightly torn, and its appearance is crystal clear. However, do not soak it until it is soft and rotten. Finally, you will get meat fascia.

2. The meat fascia processing technology according to claim 1, characterized in that: The pork loin slices in the raw material preparation step i) are required to be fresh and uncontaminated, with a size of 60 cm*20 cm to 60 cm*30 cm.

3. The meat fascia processing technology according to claim 1, characterized in that: In the step iii) of fascia slicing, the slices are 20-30 cm long.

4. The meat fascia processing process according to claim 1, characterized in that: In the above-mentioned iv) drying step, the drying time is determined according to the thickness and humidity of the fascia. Generally, the fascia sheet needs to be dried until it is completely dry without any excess moisture to ensure the effect of subsequent steaming and soaking. At the same time, the drying process needs to be checked regularly to prevent the fascia sheet from overheating and burning.

5. The meat fascia processing process according to claim 1, characterized in that: In the above-mentioned iv) drying step, if natural drying is chosen, it is necessary to ensure that the weather is clear to prevent the fascia sheet from being contaminated or deteriorated by rain or a humid environment.

6. The meat fascia processing process according to claim 1, characterized in that: vi) The meat fascia after refrigeration and soaking can be further cut into strips or slices and used directly as an ingredient in cooking methods such as drizzling soup, braising or stewing.

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