Meat product processing technology capable of reducing nitrous acid content

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a meat product processing technology capable of reducing the content of nitrous acid, which comprises the following steps: a, unfreezing raw materials: taking out the required raw materials, putting the raw materials into normal-temperature purified water, and unfreezing the raw materials in the water; and b, cutting the raw materials, namely cutting the unfrozen raw materials according to the requirements of making meat products, so that the raw materials form blocks with uniform sizes. The meat product can be marinated by setting raw material marinating, the flavor of the meat product is increased, the taste of the meat product can be heavier by soaking, the taste of the meat product in the subsequent process is ensured not to be greatly lost, and smoke nitric acid in the meat product can be dispersed in boiling water by boiling with boiling water, so that the taste of the meat product is improved. Cold water is used for cooling, meat of the meat product can be more compact through low temperature of water, meanwhile, nitrous acid adsorption resin is matched, nitrous acid is absorbed on the surface of the meat product, and therefore the content of nitrous acid in the meat product is greatly reduced.

Description

Technical Field

[0001] The invention relates to the technical field of meat product processing, in particular to a meat product processing technology capable of reducing nitrite content. Background Art

[0002] Processed meat refers to any meat that has been salted, dried, fermented, smoked or otherwise treated to improve its taste or extend its shelf life. Most processed meats contain pork or beef, but may also include other red meats, poultry, and meat by-products such as animal offal or blood. Examples include hot dogs, ham, sausage, beef jerky, canned meat, cold cuts of meat and sauces.

[0003] With the development of society and the improvement of the quality of life, people's demand for meat products is also increasing. Therefore, the meat products industry has developed rapidly. At present, in the process of processing meat products, it is necessary to use nitrous acid as a colorant, which has become a traditional habit. It can not only keep the meat products in a good bright red color, but also inhibit the growth of microorganisms and have antioxidant effects. It can effectively delay the corruption of pickled meat and improve the flavor of meat. However, nitrous acid is a highly toxic substance among food additives. Excessive use of nitrous acid in food will seriously affect people's health. Therefore, in the process of processing meat products, it is necessary to reduce the content of nitrous acid in the processed meat products. However, in the process of processing meat products, it is difficult to separate the nitrous acid contained in the meat products from the meat products with the current process, resulting in a high nitrous acid content in the meat products during processing, which poses a food safety hazard. Therefore, a meat processing process that can reduce the nitrous acid content is proposed to reduce the nitrous acid content in meat products. Summary of the invention

[0004] In view of the shortcomings of the prior art, the present invention provides a meat processing technology that can reduce the nitrite content, thereby solving the problem that it is difficult to separate the nitrite contained in the meat product from the meat product, resulting in a high nitrite content in the meat product during the processing.

[0005] To achieve the above object, the present invention provides the following technical solution: a meat product processing technology capable of reducing nitrite content, comprising the following steps: a thawing raw materials, taking out the raw materials to be used, and putting the raw materials into clean water at room temperature to thaw the raw materials in the water; b. Cutting the raw materials: cutting the thawed raw materials according to the requirements of making meat products, so that the raw materials are formed into blocks of uniform size, and soaking the meat products by adding salt, white sugar, ginger slices, green onions and cooking wine to remove the fishy smell of the meat; c. stewing the raw materials, cleaning the cut raw materials and pouring them into stewing soup, so that the stewing soup stews the raw materials, and stewing the meat products with different flavors can be stewed with stewing soups of different flavors, thus increasing the diversity of the meat products; d. Boiling in boiling water, taking out the marinated raw materials, then washing the marinade on the surface of the meat products, and then putting the meat products into boiling water without adding anything, and steaming the meat products; e. Cooling with cold water: After the meat products are steamed, they are quickly taken out and placed in cold water to cool the meat products quickly. The low temperature can shrink the meat quality of the meat products and prevent them from falling apart; f. Nitrite adsorption, using nitrite adsorption resin to wrap the meat product, so that the nitrite adsorption resin adsorbs the nitrite contained in the meat product; g. Drying of meat products. After the adsorbed meat products are separated from the nitrite adsorption resin, the meat products are placed inside the drying equipment for drying to reduce the moisture content of the meat products and keep the surface of the meat products dry to avoid bacterial growth on the surface of the meat products; h vacuum packaging, putting the dried meat products into a high temperature resistant cooking bag and vacuum sealing the high temperature resistant packaging bag; i High temperature sterilization: the vacuum-sealed meat products are sent into the high temperature sterilization equipment to sterilize the meat products.

[0006] As a preferred technical solution of the present invention, running water is used in thawing the raw materials in step a, and the use of running water can accelerate the thawing of the raw materials.

[0007] As a preferred technical solution of the present invention, in step c, in the marinating of the raw materials, after the meat product is marinated, the meat product is soaked in the brine for one hour.

[0008] As a preferred technical solution of the present invention, in step d of boiling water cooking, boiled water is used, and the boiled water is kept between 95°C and 100°C.

[0009] As a preferred technical solution of the present invention, in step d, the meat product is boiled in boiling water for 10 minutes to 15 minutes.

[0010] As a preferred technical solution of the present invention, in step e, the temperature of the cold water is maintained between 0°C and 5°C.

[0011] As a preferred technical solution of the present invention, in step f, nitrite adsorption, the nitrite adsorption resin is evenly applied to the surface of the meat product, so that the nitrite adsorption resin covers the surface of the meat product for 10min-15min, and the nitrite adsorption resin is rinsed after completion.

[0012] As a preferred technical solution of the present invention, in step g, the meat product is dried in a drying device at 75° C. for 45 minutes to keep the surface of the product dry.

[0013] Compared with the prior art, the present invention provides a meat product processing technology that can reduce the nitrite content, and has the following beneficial effects: 1. The meat processing technology capable of reducing the nitrite content can marinate the meat products by setting the raw material marinating method to increase the flavor of the meat products, and can make the meat products taste stronger by soaking, thereby ensuring that the flavor of the meat products will not be lost significantly in subsequent processes, and can disperse the fumes and nitric acid in the meat products in the boiling water by steaming, and can make the meat texture of the meat products more compact by cooling with cold water, and can absorb nitrite on the surface of the meat products by using nitrite adsorption resin at the same time, thereby significantly reducing the nitrite content in the meat products.

[0014] 2. The meat processing technology that can reduce the nitrite content can remove the fishy smell and cut the raw materials for preliminary pretreatment through raw material cutting, thereby improving the progress of subsequent processes and avoiding the odor of the raw materials. The meat drying can make the meat products dry quickly, reduce the moisture on the surface of the meat products, and reduce the breeding of bacteria. The vacuum packaging can increase the storage time of the meat products, and high-temperature sterilization can be used to avoid the deterioration of the meat products. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a processing flow chart of the present invention. Implementation

[0016] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Example

[0017] See also Figure 1 In this embodiment: the meat product processing technology that can reduce the nitrite content includes the following steps: a. thawing the raw materials, taking out the raw materials to be used, and putting the raw materials into clean water at room temperature to thaw the raw materials in the water; b. Cutting the raw materials: cutting the thawed raw materials according to the needs of making meat products, so that the raw materials are formed into blocks of uniform size, and soaking the meat products by adding salt, white sugar, ginger slices, green onions and cooking wine to remove the fishy smell of the meat, so that the meat products can be easily flavored during the braising process; c. stewing the raw materials, cleaning the cut raw materials and pouring them into stewing soup, so that the stewing soup stews the raw materials, and stewing the meat products with different flavors can increase the diversity of the taste of the meat products, stewing the meat products, and stewing the meat products with different flavors according to the different stewing soups; d. Boiling in boiling water, taking out the marinated raw materials, then washing the marinade on the surface of the meat products, putting the meat products into boiling water without adding anything after washing, and boiling the meat products so that the nitrite in the meat products can be dispersed into the boiling water, thereby reducing the nitrite content in the meat products; e. Cooling with cold water: after the meat products are steamed, they are quickly taken out and placed in cold water to cool the meat products quickly. The low temperature can shrink the meat quality of the meat products, prevent the meat products from falling apart, make the meat quality of the meat products more compact, and improve the taste of the meat products; f. Nitrite adsorption, using nitrite adsorption resin to wrap the meat product, so that the nitrite adsorption resin adsorbs the nitrite contained in the meat product, and further reduces the content of nitrite in the meat product, and after the adsorption, the nitrite adsorption resin remaining on the surface of the meat product is cleaned to prevent the nitrite adsorption resin from entering the subsequent process; g. Drying of meat products. After the adsorbed meat products are separated from the nitrite adsorption resin, the meat products are placed inside the drying equipment for drying to reduce the moisture content of the meat products and keep the surface of the meat products dry to avoid bacterial growth on the surface of the meat products; h vacuum packaging, putting the dried meat products into a high temperature resistant cooking bag and vacuum sealing the high temperature resistant packaging bag; i High temperature sterilization: the vacuum-sealed meat products are sent into the high temperature sterilization equipment to sterilize the meat products.

[0018] In this embodiment, in step a, running water is used in thawing the raw materials. The use of running water can speed up the thawing of the raw materials and ensure that the raw materials remain clean. In step c, in braising the raw materials, after the meat products are braising, the meat products are soaked in brine for one hour, which can increase the taste of the meat products and avoid the meat products from losing a large amount of taste in subsequent processes, resulting in the phenomenon that the meat products have a relatively light taste. In step d, in boiling water steaming, boiled water is used, and the boiled water is kept between 95° C. and 100° C. In step d, the boiling water is used for the meat products for 10 min-15 min. The high temperature can be used to increase the activity of nitrous acid so that the nitrous acid can be dispersed. into boiling water, in step e, the temperature of the cold water is maintained between 0°C and 5°C, so that the meat product can be quickly cooled after entering the cold water, and at the same time, the meat quality of the meat product can be shrunk to enhance the taste, in step f, nitrous acid adsorption, the nitrous acid adsorption resin is evenly applied to the surface of the meat product, so that the nitrous acid adsorption resin covers the surface of the meat product for 10min-15min, so that the nitrous acid adsorption resin can adsorb the nitrous acid contained in the meat product, reduce the content of nitrous acid in the meat product, and rinse the nitrous acid adsorption resin after completion, in step g, the meat product is dried at 75°C for 45min inside the drying equipment to keep the surface of the product dry.

[0019] In the description of the present invention, the terms "comprises", "comprising" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the statement "comprising a reference structure" do not exclude the presence of other identical elements in the process, method, article or device comprising the elements. It should be noted that, in this article, relational terms such as "first", "second", etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations.

[0020] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A meat product processing technology capable of reducing nitrite content, characterized in that: The following steps are involved: a. Thawing raw materials: taking out the raw materials to be used and putting them into clean water at room temperature to thaw the raw materials in the water; b. Cutting the raw materials: cutting the thawed raw materials according to the requirements of making meat products, so that the raw materials are formed into blocks of uniform size, and soaking the meat products by adding salt, white sugar, ginger slices, green onions and cooking wine to remove the fishy smell of the meat; c. stewing the raw materials, cleaning the cut raw materials and pouring them into stewing soup, so that the stewing soup stews the raw materials, and stewing the meat products with different flavors can be stewed with stewing soups of different flavors, thus increasing the diversity of the meat products; d. Boiling in boiling water, taking out the marinated raw materials, then washing the marinade on the surface of the meat products, and then putting the meat products into boiling water without adding anything, and steaming the meat products; e. Cooling with cold water: After the meat products are steamed, they are quickly taken out and placed in cold water to cool the meat products quickly. The low temperature can shrink the meat quality of the meat products and prevent them from falling apart; f. Nitrite adsorption, using nitrite adsorption resin to wrap the meat product, so that the nitrite adsorption resin adsorbs the nitrite contained in the meat product; g. Drying of meat products. After the adsorbed meat products are separated from the nitrite adsorption resin, the meat products are placed inside the drying equipment for drying to reduce the moisture content of the meat products and keep the surface of the meat products dry to avoid bacterial growth on the surface of the meat products; h vacuum packaging, putting the dried meat products into a high temperature resistant cooking bag and vacuum sealing the high temperature resistant packaging bag; i High temperature sterilization: the vacuum-sealed meat products are sent into the high temperature sterilization equipment to sterilize the meat products.

2. The meat product processing technology capable of reducing nitrite content according to claim 1, characterized in that: In step a, running water is used to thaw the raw materials, and the running water can accelerate the thawing of the raw materials.

3. The meat product processing technology capable of reducing nitrite content according to claim 1, characterized in that: In step c of marinating the raw materials, after the meat product is marinated, the meat product is soaked in the marinade for one hour.

4. The meat product processing technology capable of reducing nitrite content according to claim 1, characterized in that: In step d, boiling water is boiled water, and the boiled water is kept at a temperature between 95° C. and 100° C.

5. The meat product processing process capable of reducing nitrite content according to claim 1, characterized in that: In step d, the meat product is steamed in boiling water for 10 minutes to 15 minutes.

6. The meat product processing technology capable of reducing nitrite content according to claim 1, characterized in that: In step e, the temperature of the cold water is maintained between 0°C and 5°C.

7. The meat product processing technology capable of reducing nitrite content according to claim 1, characterized in that: In step f, in the nitrite adsorption, the nitrite adsorption resin is evenly applied on the surface of the meat product, so that the nitrite adsorption resin covers the surface of the meat product for 10 minutes to 15 minutes, and the nitrite adsorption resin is rinsed after completion.

8. The meat product processing technology capable of reducing nitrite content according to claim 1, characterized in that: Step g: drying the meat products: the meat products are dried in a drying device at 75° C. for 45 minutes to keep the surface of the products dry.

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