Irregular shaping conditioning meat product and preparation method thereof

Abstract

The invention provides a preparation method of an irregular shaped conditioned meat product, which comprises the following steps: pretreating raw material meat, preparing a pickling solution, putting the treated raw material meat and the pickling solution into a tumbling machine for tumbling, dissolving glutamine transaminase into ice water, uniformly stirring, adding the mixture for tumbling to obtain a semi-finished conditioned meat product, and performing vacuum drying on the semi-finished conditioned meat product to obtain the irregular shaped conditioned meat product. And standing the semi-finished product of the conditioned meat, pushing the semi-finished product of the conditioned meat into a quick-freezing warehouse for freezing for later use, and pushing the semi-finished product of the conditioned meat into molding equipment to complete the preparation of the irregular plastic conditioned meat. The irregular shaping conditioning meat product is prepared from the following components in parts by weight: 60 to 90 parts of raw material meat, 0.5 to 4 parts of soybean protein powder, 1 to 5 parts of seasoning, 0.1 to 0.5 part of sodium tripolyphosphate, 0.5 to 1 part of glutamine transaminase and 10 to 20 parts of water. The shape of the irregularly shaped conditioning meat product can be customized and shaped as required, and the irregularly shaped conditioning meat product is good in eating taste and is deeply loved by vast consumers.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an irregularly shaped conditioned meat product and a production method thereof. Background Art

[0002] With the rapid development of the economy and the significant improvement of people's living standards, consumers' demand for food has changed from basic food and clothing issues to the pursuit of high quality and high enjoyment. Modern consumers not only expect food to meet the basic requirements of color, fragrance and taste, but also hope that food is attractive in appearance, such as uniform color, attractive aroma and rich taste. At the same time, they also require food to have unique shapes and textures, which can bring both visual and taste enjoyment. In addition, with the accelerated pace of life, people are increasingly inclined to choose foods that are convenient, fast and easy to process. These foods can simplify the cooking process, save time, and make it easy for even novice cooks to make delicious dishes.

[0003] However, the appearance of traditional livestock, poultry, and aquatic meat products is often limited by the natural growth form, such as irregular blocks or piles, which not only affects the aesthetics of the food, but also brings many inconveniences to the preparation work before cooking. These natural meat products often need to go through complicated pre-processing steps such as cutting and shaping before cooking, which is time-consuming and laborious. In addition, since the natural form of meat blocks is difficult to industrially transform and shape, this limits the innovation and diversification of food processing.

[0004] More importantly, the taste of traditional meat products often fails to meet the expectations of modern consumers for high-quality food. They may be too monotonous in taste, lacking in layers, or not fresh and juicy enough in texture, failing to meet consumers' pursuit of gourmet food. Therefore, the market urgently needs to launch new meat products that retain the traditional flavor while innovating in appearance, taste and processing convenience to meet consumers' demand for high-quality, convenient cooking and gourmet food experience. These new meat products should be easy to cook at home, can be quickly transformed into delicious food on the table, and have good preservation, nutritional value and health value to meet modern consumers' pursuit of healthy diet.

[0005] The above contents are only used to assist in understanding the technical solution of the present invention and do not constitute an admission that the above contents are prior art. Summary of the invention

[0006] The purpose of the present invention is to provide a new conditioned meat product and a production method thereof, so as to solve the technical problems of difficult shaping and poor taste.

[0007] A method for preparing irregularly shaped conditioned meat products comprises the following steps:

[0008] The raw meat is skinned, fascia-removed and boned to obtain the meat embryo, which is stored at 0-4°C for later use;

[0009] After adding water at 0-4°C into the brine dispenser, add soybean protein powder, seasoning and sodium tripolyphosphate, stir evenly to obtain a pickling solution;

[0010] Put the meat embryo and the pickling solution into a tumbling machine for tumbling;

[0011] Dissolve glutamine aminotransferase in ice water, stir evenly, add into the tumbling machine and tumble again to obtain a semi-finished meat product;

[0012] The semi-finished cooked meat product is placed on a tray, left to stand in an environment of 10-15°C for 4 hours, and then pushed into a quick-freezing store for freezing for 2-6 hours, then taken out and the tray is removed to obtain a frozen semi-finished cooked meat product;

[0013] The frozen prepared meat semi-finished product is placed into a mold in a molding device, and pressure is applied to extrude the product into a shape corresponding to the mold to obtain an irregularly molded prepared meat product.

[0014] Preferably, after preparing the irregularly shaped conditioned meat product, the method further comprises:

[0015] The irregularly shaped meat products are then cut into strips, slices, strips or dices, packaged, and quickly frozen for 8 to 10 hours at -30°C, and then stored in a freezer at -18°C.

[0016] Preferably, the step of putting the meat embryo and the pickling solution into a tumbling machine for tumbling comprises:

[0017] Put the meat embryo and the pickling solution into a tumbling machine and tumble them for 20 to 60 minutes, then place them at 0 to 4°C and marinate for 12 to 14 hours.

[0018] Preferably, the parameter settings of the tumble kneading machine include: vacuum degree is -0.08 to -0.1 MPa, the tumble kneading barrel in the tumble kneading machine rotates forward for 10 minutes and stops for 10 minutes, and rotates reversely for 10 minutes and stops for 10 minutes, and the rotation speed is 7 r / min.

[0019] Preferably, the second tumbling time is 25 to 35 minutes.

[0020] Preferably, the frozen prepared meat semi-finished product is placed in a mold in a molding device and pressure is applied, and the time for applying pressure is 10 to 30 seconds.

[0021] An irregularly shaped conditioned meat product prepared by the method comprises: by weight, 60-90 parts of raw meat, 0.5-4 parts of soy protein powder, 1-5 parts of seasoning, 0.1-0.5 parts of sodium tripolyphosphate, 0.5-1 parts of glutamine transaminase, and 10-20 parts of water.

[0022] Preferably, the raw meat includes one or more of livestock meat, poultry meat and aquatic meat.

[0023] Preferably, the raw meat includes one or more of beef, pork, chicken, duck and fish.

[0024] Preferably, the seasoning includes: 0.5-3 parts of black pepper seasoning, 0.2-1 parts of white sugar, and 0.3-1 parts of edible salt.

[0025] The method for making irregularly shaped conditioned meat products of the present invention, through the designed steps, first pre-treats the raw meat, then prepares the marinating solution, and puts it into a tumbling machine together with the treated raw meat for tumbling. During the tumbling process, glutamine aminotransferase is dissolved in ice water and added after stirring evenly to enhance the plasticity of the meat. After the tumbling is completed, the obtained conditioned meat semi-finished product not only has good plasticity, but also has excellent edible quality. Subsequently, the conditioned meat semi-finished product is allowed to stand and then pushed into a quick-freezing storage for frozen storage. When necessary, the semi-finished product is pushed into a shaping device to obtain user-customized irregularly shaped conditioned meat products. These meat products can not only be customized in shape according to demand, but also have a good taste, so they are deeply loved by consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0027] Figure 1 The present invention is a schematic diagram of the production process of irregularly shaped and processed meat products in one embodiment of the present invention. DETAILED DESCRIPTION

[0028] In order to better understand the above technical solution, exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the accompanying drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art.

[0029] The present invention provides a method for preparing irregularly shaped conditioned meat products, comprising the following steps:

[0030] S1: The raw meat is skinned, fascia-removed and boned to obtain meat embryos, which are stored at 0-4°C for later use. The raw meat is one or more of livestock meat, poultry meat and aquatic meat.

[0031] S2: Add water at 0-4°C into a brine dispenser, add soy protein powder, seasoning and sodium tripolyphosphate, stir evenly to obtain a pickling solution.

[0032] S3: Put the meat embryo and the pickling solution into a tumbling machine for tumbling.

[0033] Preferably, in one embodiment, the tumbling time is 20 to 60 minutes, and then pickled at 0 to 4°C for 12 to 14 hours. Further, in one embodiment, in step S3, the vacuum degree of the tumbling machine is -0.08 to -0.1 MPa, and the tumbling barrel in the tumbling machine rotates forward for 10 minutes and stops for 10 minutes, and reverses for 10 minutes and stops for 10 minutes, and the speed is 7 r / min. In this way, the tumbling is more uniform and effective, and the sodium tripolyphosphate is fully utilized to improve the plasticity and taste of the meat product.

[0034] S4: dissolving glutamine aminotransferase in ice water, stirring evenly, adding the mixture into a tumbling machine and tumbling again to obtain a semi-finished cooked meat product.

[0035] Preferably, the re-tumbling time is 25 to 35 minutes. Further, in one embodiment, the ice water is an ice water mixture, and the amount of ice water added is 3.5 to 6 times that of glutamine transaminase. In this way, the plasticity and eating taste of the meat product are improved.

[0036] S5: Place the semi-finished cooked meat product on a tray, let it stand in an environment of 10-15° C. for 4 hours, push it into a quick-freezing storehouse and freeze it for 2-6 hours, then take it out and remove the tray to obtain the frozen semi-finished cooked meat product.

[0037] It should be noted that there are several pallets in the quick-freezing warehouse, the gap between the pallets is 3 to 5 cm, the temperature of the quick-freezing warehouse is -30°C, and the center temperature of the product after quick freezing is 5-8°C.

[0038] S6: placing the frozen prepared meat semi-finished product into a mold in a molding device, applying pressure, and extruding it into a shape corresponding to the mold to obtain an irregularly molded prepared meat product.

[0039] Preferably, in one of the embodiments, the extrusion time is 10 to 30 seconds, which is conducive to the shaping of the meat product. Specifically, in one embodiment, the mold includes two sub-molds, and the two sub-molds are respectively merged from the left and right sides into a complete mold, and the two sub-molds are respectively connected to the cylinder to achieve the telescopic pressure application effect. Through the cylinder pressure, the two sub-molds are combined to shape the conditioned meat semi-finished product. The spatial shape inside the mold is the shape of the irregularly shaped conditioned meat product. It can be understood that according to specific needs, the internal space of the mold can be designed as an ellipse, a pentagon, or any irregular shape. In another embodiment, the mold is provided with a push cylinder on the top, bottom, left, right, front and back, and each cylinder is pushed to extrude the conditioned meat semi-finished product into an irregular shape required by the user design. Compared with the traditional process, the molding equipment only needs to make one set of molds, and does not need to make hundreds of sets of molds for the traditional process, which directly saves about 50 to 70% of the equipment cost. Secondly, it does not require a large amount of manual labor for demoulding and molding, which can effectively improve the labor efficiency by 20% to 40%. In addition, the switching convenience is improved to meet the production needs of products of various shapes.

[0040] Furthermore, in order to ensure the freshness of the food and facilitate consumption by users, in one embodiment, after the irregularly shaped conditioned meat product is prepared, the following steps are further included:

[0041] The irregularly shaped meat products are then cut into rows, slices, strips or cubes, packaged, and quickly frozen for 8 to 10 hours at -30°C, and then stored in a -18°C freezer.

[0042] The above-mentioned method for making irregularly shaped prepared meat products is to mix the raw meat with the marinating solution and perform tumbling and other steps to prepare the prepared meat semi-finished product, so that the meat quality of the prepared meat semi-finished product will have good plasticity and better edible quality. After the prepared meat semi-finished product is plasticized in the mold of the plasticizing equipment, an irregularly shaped prepared meat product that meets the shape required by the user is obtained.

[0043] The present invention also provides an irregularly shaped conditioned meat product made by the above method: an irregularly shaped conditioned meat product, comprising the following components in parts by weight: 60 to 90 parts of raw meat, 0.5 to 4 parts of soy protein powder, 1 to 5 parts of seasoning, 0.1 to 0.5 parts of sodium tripolyphosphate, 0.5 to 1 parts of glutamine transaminase, and 10 to 20 parts of water.

[0044] Preferably, in one embodiment, the raw meat comprises 80 parts, soy protein powder 1.5 parts, seasoning 3 parts, sodium tripolyphosphate 0.2 parts, glutamine aminotransferase 0.5 parts, and water 10 parts. Preferably, the water is drinking water.

[0045] Specifically, in one embodiment, the raw meat includes livestock meat, poultry meat and aquatic meat. Further, the raw meat includes beef, pork, chicken, duck meat and fish meat. It is understandable that beef can include various types of beef and beef minced meat, pork can include various types of pork and pork minced meat, chicken can include various types of chicken and chicken minced meat, duck meat can include various types of duck meat and duck minced meat, and fish meat can include various types of fish meat and fish minced meat. In this way, the nutritional balance is further guaranteed. It should be noted that, preferably, pork or beef is cut into blocks with a length of 10 to 20 cm, a thickness of 5 to 10 cm, and a weight of 800 to 1500 g. The fascia of beef or pork needs to be further removed. If minced meat scraps are used, they can be directly used through material selection.

[0046] Furthermore, in one embodiment, the seasoning includes 0.5-3 parts of black pepper seasoning, 0.2-1 parts of white sugar, and 0.3-1 parts of edible salt, thereby improving the sensory quality of eating.

[0047] The irregularly shaped conditioned meat product can be customized according to demand, and has a good taste, and is deeply loved by consumers. The present invention uses livestock, poultry, aquatic meat and their scraps as raw materials, adds corresponding seasonings, and then undergoes reorganization and further shaping to process and shape them into the shape we want, that is, livestock, poultry, and aquatic conditioned meat that is simple to process and can be cooked without any pre-treatment. The present invention is processed through a simple and stable process, which retains the original flavor and nutrition of the product raw materials to the maximum extent, and the obtained livestock, poultry, and aquatic meat is a food with balanced nutrition, chewy, elastic and beautiful shape.

[0048] The following Examples 1 to 4 and Comparative Examples 1 to 2 are prepared by the above-mentioned method for preparing irregularly shaped conditioned meat products.

[0049] Example 1: The invention comprises the following components in parts by weight: 60 parts of beef sirloin, 0.5 parts of soy protein powder, 1 part of seasoning, 0.1 parts of sodium tripolyphosphate, 0.5 parts of glutamine transaminase, and 10 parts of drinking water.

[0050] Example 2: The composition comprises the following components in parts by weight: 70 parts of beef shank, 1 part of soy protein powder, 2.5 parts of seasoning, 0.2 parts of sodium tripolyphosphate, 0.6 parts of glutamine transaminase, and 12 parts of drinking water.

[0051] Example 3: The composition comprises the following components in parts by weight: 80 parts of beef sirloin, 2 parts of soy protein powder, 3.5 parts of seasoning, 0.3 parts of sodium tripolyphosphate, 0.7 parts of glutamine transaminase, and 14 parts of drinking water.

[0052] Example 4: The composition comprises the following components in parts by weight: 90 parts of beef shank, 3.5 parts of soy protein powder, 4.5 parts of seasoning, 0.4 parts of sodium tripolyphosphate, 0.9 parts of glutamine transaminase, and 16 parts of drinking water.

[0053] Comparative Example 1: comprising the following components in parts by weight: 60 parts of beef sirloin, 0 parts of soy protein powder, 1 part of seasoning, 0 parts of sodium tripolyphosphate, 0 parts of glutamine transaminase, and 0 parts of drinking water.

[0054] Comparative Example 2: comprising the following components in parts by weight: 100 parts of beef shank, 4 parts of soy protein powder, 5 parts of seasoning, 0.5 parts of sodium tripolyphosphate, 1 part of glutamine transaminase, and 20 parts of drinking water.

[0055] The sensory quality evaluation experiment and results were blindly tested by ten personnel professionally engaged in food research and development. The color, flavor, taste and structure of the prepared meat obtained in Examples 1 to 4 were evaluated by sensory evaluation, and the scores were given according to the 100-point system. The statistical analysis was performed using Excel software. The test data were averaged after three parallel tests for weighted evaluation. The total score calculation formula was: total score = ∑XiYi (i = 1, 2, 3...n, X is the evaluation index, and Y is the weight). Table 1 shows the sensory quality scoring standard for irregularly shaped prepared meat products, and Table 2 shows the sensory evaluation results of the irregularly shaped prepared meat products obtained in each embodiment and each comparative example.

[0056] Table 1 Sensory quality scoring criteria for irregularly shaped processed meat products

[0057]

[0058] Table 2 Sensory evaluation results of irregularly shaped processed meat products obtained in each embodiment and each comparative example

[0059]

[0060] As shown in Table 2, the sensory evaluation and raw material components of Examples 1-4 and Comparative Examples 1-2 were comprehensively analyzed. From Example 1 to Example 4, the proportion of raw meat gradually increased, and the sensory evaluation score first increased and then decreased, indicating that an appropriate amount of raw meat helps to improve the sensory quality of the product, but too much or too little may be detrimental to improving the overall sensory evaluation of the product. The increase of soy protein powder and seasoning has a positive effect on sensory evaluation within a certain range, but in Comparative Example 2, it exceeds the scope of the present invention, and the sensory evaluation score is low, indicating that the increase of these two ingredients within a certain range can improve the sensory quality, but excessive amounts may be counterproductive. The increase of sodium tripolyphosphate and glutamine transaminase has a positive effect on sensory evaluation in the embodiments, but these two additives are not added in Comparative Example 1, and the sensory evaluation score is high, which may be related to the quality and processing technology of the raw meat, indicating that the increase of these two additives within a certain range can improve the sensory quality, but the sensory evaluation is also good when not added. The effect of the increase of water on the sensory evaluation is not obvious, but in Comparative Example 2, it exceeds the scope of the present invention, and the sensory evaluation score is low, indicating that the increase of water within a certain range has little effect on the sensory quality, but excessive amounts may be counterproductive. In summary, the right amount of raw meat, soy protein powder, seasoning, sodium tripolyphosphate, glutamine transaminase and water are the key factors to improve the sensory quality of irregularly shaped conditioned meat products, while excessive or inappropriate addition may reduce the sensory quality of the product.

[0061] In summary, it can be seen from Examples 1-4 that the sensory quality of the irregularly shaped conditioned meat product can be improved by adjusting the ratio between raw meat, soy protein powder, seasoning, sodium tripolyphosphate, glutamine transaminase and water. Through Examples 1-4 and Comparative Example 1, it can be seen that after adjustment, the irregularly shaped conditioned meat product with a suitable ratio, such as Example 3, will have a significantly better sensory quality than the product without the addition of sodium tripolyphosphate and glutamine transaminase. Through Examples 1-4 and Comparative Example 2, it can be seen that excessive ratios of each group will affect the edible sensory quality of the product.

[0062] The present invention is based on the concept of healthy diet and a simple, convenient and fast cooking idea. It can also reasonably optimize the use of livestock, poultry and aquatic meat scraps, and provide a healthy, nutritious, and easy-to-cook conditioned meat and its production method using livestock, poultry, aquatic meat, and by-products such as scraps as the main raw materials. The present invention uses livestock, poultry, aquatic meat and their scraps as raw materials, and is processed through simple and stable seasoning, tumbling, pickling, standing, quick freezing, irregular shaping, slicing and other processes, which maximizes the retention of the original flavor and nutrition of the product raw materials. The obtained livestock, poultry and aquatic conditioned meat has balanced nutrition, chewiness, elasticity, clear meat texture, and is convenient, quick and simple to cook. The livestock, poultry and aquatic conditioned meat prepared by the present invention has the advantages of unique flavor and taste, tender meat that is easy to chew, rich nutrition, and easy to store. The nutritional components of processed products such as beef, pork and fish have been tested and are as follows: energy: 445-684kJ / 100g; protein content: 18.2-23.6g / 100g; fat content: 2.8-6.5g / 100g; carbohydrate content: 1.8-6.9g / 100g.

[0063] The equipment required for preparing the cooked meat of livestock, poultry and aquatic products by the present invention are all common equipment and irregular three-dimensional molds customized according to market demand. The equipment has strong operability and is easy to mass produce. While increasing the added value of livestock, poultry, aquatic products and their side materials and by-products, the equipment provides consumers with a convenient, fast and easy-to-cook healthy food, and has broad market development prospects.

[0064] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0065] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing irregularly shaped conditioned meat products, characterized in that: The steps include: The raw meat is skinned, fascia-removed and boned to obtain the meat embryo, which is stored at 0-4°C for later use; After adding water at 0-4°C into the brine dispenser, add soybean protein powder, seasoning and sodium tripolyphosphate, stir evenly to obtain a pickling solution; Put the meat embryo and the pickling solution into a tumbling machine for tumbling; Dissolve glutamine aminotransferase in ice water, stir evenly, add into the tumbling machine and tumble again to obtain a semi-finished meat product; The semi-finished cooked meat product is placed on a tray, left to stand in an environment of 10-15°C for 4 hours, and then pushed into a quick-freezing store for freezing for 2-6 hours, then taken out and the tray is removed to obtain a frozen semi-finished cooked meat product; The frozen prepared meat semi-finished product is placed into a mold in a molding device, and pressure is applied to extrude the product into a shape corresponding to the mold to obtain an irregularly molded prepared meat product.

2. The method according to claim 1, characterized in that: After the irregularly shaped conditioned meat product is prepared, the method further comprises: The irregularly shaped meat products are then cut into strips, slices, strips or dices, packaged, and quickly frozen for 8 to 10 hours at -30°C, and then stored in a freezer at -18°C.

3. The method for making irregularly shaped conditioned meat products according to claim 1, characterized in that: The step of putting the meat embryo and the pickling solution into a tumbling machine for tumbling comprises: Put the meat embryo and the pickling solution into a tumbling machine and tumble them for 20 to 60 minutes, then place them at 0 to 4°C and marinate for 12 to 14 hours.

4. The method for making irregularly shaped processed meat products according to claim 3, characterized in that: The parameter settings of the tumbling and kneading machine include: the vacuum degree is -0.08 to -0.1 MPa, the tumbling and kneading barrel in the tumbling and kneading machine rotates forward for 10 minutes and stops for 10 minutes, and reverses for 10 minutes and stops for 10 minutes, and the rotation speed is 7 r / min.

5. The method for making irregularly shaped processed meat products according to claim 1, characterized in that: The time for the second rolling and kneading is 25 to 35 minutes.

6. The method for making irregularly shaped processed meat products according to claim 1, characterized in that: The frozen processed meat semi-finished product is placed into a mold in a molding device and pressure is applied, and the time for applying pressure is 10 to 30 seconds.

7. An irregularly shaped processed meat product prepared by the method according to any one of claims 1 to 6, characterized in that: include: By weight, the raw meat comprises 60 to 90 parts, soy protein powder 0.5 to 4 parts, seasoning 1 to 5 parts, sodium tripolyphosphate 0.1 to 0.5 parts, glutamine aminotransferase 0.5 to 1 parts, and water 10 to 20 parts.

8. The irregularly shaped processed meat product according to claim 7, characterized in that: The raw meat includes one or more of livestock meat, poultry meat and aquatic meat.

9. The irregularly shaped processed meat product according to claim 8, characterized in that: The raw meat includes one or more of beef, pork, chicken, duck and fish.

10. The irregularly shaped processed meat product according to claim 7, characterized in that: The seasoning comprises: 0.5 to 3 parts of black pepper seasoning, 0.2 to 1 part of white sugar, and 0.3 to 1 part of edible salt.

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