Production method of raw pork luncheon meat

Abstract

The invention relates to the field of food production processes, and discloses a raw luncheon meat packaging production method which comprises the following steps: uniformly mixing table salt, phosphate, vegetable protein, sugar, white pepper, isomeric sodium ascorbate, fresh-increasing seasoning and part of water, pouring the mixture and lean meat into a vacuum tumbling machine, performing forward tumbling for 10-10 minutes at the rotating speed of 18 revolutions per minute, controlling the temperature to be 5 DEG C, and performing vacuum tumbling for 10-20 minutes at the rotating speed of 18 revolutions per minute; the vacuum degree is more than 95%; then adding the fat meat, the modified starch and the rest water into a vacuum tumbling machine, reversely tumbling for 15 minutes at the rotating speed of 18 revolutions per minute, controlling the temperature to be 5 DEG C and the vacuum degree to be more than 95%; starting a beating mode of the vacuum tumbling machine after two times of tumbling is completed, performing forward rotation for 1-10 minutes, then performing reverse rotation for 1-2 minutes, and ending after 10-60 minutes; a step-by-step dynamic rolling process is adopted, a protein step-by-step activation technology is initiated, and the technical problems that in the prior art, a raw loading process is poor in forming effect, the meat is loose, and the taste is not compact enough are solved.

Description

Technical Field

[0001] The invention relates to the field of food production technology, in particular to a method for producing raw luncheon meat. Background Art

[0002] The mainstream luncheon meat on the market adopts the cooked packaging process, that is, first cooked, then sliced, and then sterilized again. The main process is as follows:

[0003] Preparation of minced meat: chop pork (lean meat + fat meat) and add ingredients (brine, phosphate, starch, etc.).

[0004] Molding and steaming: The minced meat is put into a metal mold and steamed at high temperature (80-90 degrees Celsius) to form a solid structure.

[0005] Cooling and slicing: Slice the cooked luncheon meat after cooling it to form sliced ​​specifications.

[0006] Packaging and secondary sterilization: Put the sliced ​​luncheon meat into a cooking bag and sterilize it again at high temperature (121 degrees Celsius, 15-30 minutes) to extend the shelf life.

[0007] Cooling and storage: After high-temperature sterilization, the product is quickly cooled and enters the cold chain storage link.

[0008] However, the traditional process has high energy consumption and requires two heatings (steaming + secondary sterilization), which increases energy consumption and material loss. The slicing process will produce scraps, resulting in a waste of raw materials. The nutritional loss is large, and the secondary high-temperature sterilization is prone to protein denaturation and flavor loss. The taste is poor, and the secondary sterilization makes the product taste dry and the meat is not tender enough. A new luncheon meat production process is urgently needed. Summary of the invention

[0009] The main purpose of the present invention is to solve the technical problems in the prior art of poor raw packaging process forming effect, loose meat texture, and insufficient taste. A method for producing raw luncheon meat comprises the following steps:

[0010] (1) Raw material selection and pretreatment

[0011] Prepare the ingredients: pork, ice water, salt, phosphate, soy protein, sugar, white pepper, sodium isoascorbate, flavor-enhancing seasoning, modified starch;

[0012] Remove the fascia, lymph, pig skin, hair roots, and blood vessels from the pork, put the pork into a meat grinder and grind it into small pieces of about 10 cm, and send it to a warehouse at 0-4℃ for later use;

[0013] (2) Crushing and rolling

[0014] Put the lean meat into the mincer, select the 12mm aperture plate, and the mincer switch power is 100%. Put the fat meat into the mincer, select the 6mm aperture plate, and the mincer switch power is 100%. After completion, put it into the basket;

[0015] Mix salt, phosphate, vegetable protein, sugar, white pepper, sodium isoascorbate, flavoring seasoning and part of the water evenly, pour into the vacuum tumbling machine together with the lean meat, tumble and knead for 10-10 minutes in a forward direction, at a speed of 18 revolutions per minute, at a temperature of 5°C, and a vacuum degree of more than 95%;

[0016] Then add fat, modified starch and remaining water into the vacuum tumbler, and tumble for 15 minutes at a speed of 18 revolutions per minute, a temperature control of 5°C, and a vacuum degree of more than 95%;

[0017] (3) Beating to enhance flavor

[0018] After completing two tumblings, turn on the vacuum tumbling machine's thrashing mode, rotate forward for 1-10 minutes, then reverse for 1-2 minutes, and continue for 10-60 minutes.

[0019] (4) Bagging, sealing, high temperature and high pressure sterilization

[0020] Put the minced meat into the pre-made cooking bag through the vacuum canning machine, making sure there are no bubbles;

[0021] It is packaged by an automatic heat sealer, which can evacuate the air at the same time and keep the vacuum rate above 99%.

[0022] The sealed products are neatly placed in special sterilization templates, which are then stacked on a sterilization trolley and sterilized with high-pressure hot water at a temperature of 121.5 degrees Celsius for 15-17 minutes, which is automatically controlled by the sterilization tank. After sterilization, the products are cooled, drained, automatically inspected by X-rays, manually removed, and packaged for shipment.

[0023] Taking pork as 100 parts by weight, the addition amounts of the remaining ingredients are as follows:

[0024] 3-5 parts by weight of ice water;

[0025] 1.8-2 parts by weight of salt;

[0026] Phosphate 0.3-0.5 parts by weight;

[0027] 3-4 parts by weight of soy protein;

[0028] Sugar 0.8-1 parts by weight;

[0029] 0.2-0.5 weight portion of white pepper;

[0030] 0.1-0.2 parts by weight of isomeric sodium ascorbate

[0031] 0.8-1.1 parts by weight of flavoring seasoning

[0032] 3-5 parts by weight of modified starch.

[0033] The present invention has the following beneficial effects:

[0034] The present invention adopts a step-by-step dynamic tumbling and kneading process and is the first to use a staged protein activation technology: in the first stage, lean meat + water-soluble auxiliary materials are tumbled to form a myofibrillar protein network, and in the second stage, fat meat + starch are compositely tumbled to construct a fat emulsification system. The dual-mode tumbling and kneading parameters (forward / reverse) act through the alternating shear force-extrusion force to solve the technical problems in the prior art of poor raw packaging process molding effect, loose meat texture, and less firm taste. DETAILED DESCRIPTION

[0035] The terms "first", "second", "third", "fourth", etc. (if any) in the specification and claims of the present invention and above are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that the numbers used in this way are interchangeable where appropriate so that the embodiments described herein can be implemented in an order other than that described herein. In addition, the terms "including" or "having" and any variations thereof are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units that are clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0036] For ease of understanding, the specific process of the embodiment of the present invention is described below. The first embodiment of a method for producing raw luncheon meat in the embodiment of the present invention includes:

[0037] 1. Experimental Preparation

[0038] List of raw materials and equipment

[0039] Ingredients (based on 100kg pork):

[0040] 100kg pork

[0041] 3kg ice water

[0042] 12kg salt

[0043] Phosphate (sodium tripolyphosphate) 0.3kg

[0044] Soy protein 3-4kg

[0045] Sugar (white sugar) 1kg

[0046] White pepper (powder) 0.5kg

[0047] Sodium isoascorbate 0.2kg

[0048] Flavor-enhancing seasoning (MSG) 1.1kg

[0049] Modified starch (acetylated distarch phosphate) 3kg

[0050] equipment:

[0051] Meat grinder (aperture 12mm / 6mm), vacuum tumbler (adjustable speed), vacuum canning machine, automatic heat sealer, high pressure sterilizer, X-ray inspection machine, cold storage (0-4℃)

[0052] Cleaning and disinfection of pretreatment areas

[0053] The operating table, knives, meat grinders and other equipment are sprayed and disinfected with 75% alcohol to ensure a sterile environment.

[0054] 2. Experimental steps

[0055] 1. Raw material selection and pretreatment

[0056] Pork Processing:

[0057] Select fresh pork hind leg meat (lean meat) and back fat (fat meat), and remove fascia, lymph, blood vessels and residual hair roots.

[0058] Separate the lean meat from the fat:

[0059] Lean meat: Cut into pieces and grind into 10cm long strips using a meat grinder (aperture 12mm).

[0060] Fat: mince separately (pore size 6mm) to prevent excessive destruction of fat.

[0061] After mincing, the meat particles are immediately sent to a 0-4℃ cold storage for temporary storage (≤2 hours) to prevent the proliferation of microorganisms.

[0062] 2. Crushing and rolling

[0063] Meat rolling (first stage):

[0064] Dissolving auxiliary materials: Mix salt, phosphate, soy protein, sugar, white pepper, sodium isoascorbate, flavor-enhancing seasoning with 60% ice water (about 2-3 kg), and stir until completely dissolved.

[0065] Vacuum tumbling parameters:

[0066] Equipment: Vacuum tumbler (capacity ≥ 200L)

[0067] Feed: lean meat + mixed auxiliary liquid

[0068] Speed: 18 rpm (forward)

[0069] Time: 10 minutes

[0070] Temperature: 5℃ (interlayer ice water circulation temperature control)

[0071] Vacuum degree: ≥95% (-0.09MPa)

[0072] Fat and starch mixture (second stage):

[0073] Add fat meat particles, modified starch and the remaining 40% ice water (about 1-2 kg).

[0074] Reverse tumbling parameters:

[0075] Speed: 18 rpm (reverse)

[0076] Time: 15 minutes

[0077] Other parameters are the same as above

[0078] 3. Beating to enhance flavor

[0079] Throwing mode:

[0080] Forward for 1 minute → reverse for 2 minutes, repeat the process for a total of 30 minutes (can be adjusted according to the viscosity of the minced meat).

[0081] 4.Bagging and sealing

[0082] Vacuum filling: Use pre-made cooking bags (high temperature resistant nylon composite film) to fill the minced meat through a vacuum canning machine, and the weight error of a single bag is ≤±2%. Remove air bubbles: After filling, tap the bag to ensure there are no air pockets.

[0083] Heat sealing parameters:

[0084] Sealing temperature: 180-200℃

[0085] Vacuum degree: ≥99% (-0.1MPa)

[0086] Sealing width: ≥10mm

[0087] 5. High temperature and high pressure sterilization

[0088] Sterilization procedure:

[0089] Sterilization template loading: After sealing, the product is laid flat on the stainless steel sterilization rack with the layer spacing ≥5cm.

[0090] Sterilizer parameters:

[0091] Temperature: 121.5℃ (steam + hot water circulation)

[0092] Pressure: 0.25-0.3MPa

[0093] Time: 15-17 minutes (F0 value ≥ 4, ensuring commercial sterility)

[0094] Cooling phase:

[0095] Back pressure cooling to below 40°C to prevent bag breakage.

[0096] Drain the surface moisture (humidity ≤ 5%).

[0097] 6.Quality inspection and packaging

[0098] X-ray inspection: remove products containing metallic foreign matter or sealing defects.

[0099] Sensory inspection: Manual inspection of color (even pink) and elasticity (rebound when pressed by fingers).

[0100] Packaging: Qualified products are labeled, the production date and batch number are marked on the outer box, and stored at room temperature (shelf life ≥ 6 months).

[0101] After the product is manufactured according to the process flow, a texture analyzer is used to measure the product texture data.

[0102] The fat release rate is obtained through the following experiments:

[0103] 1. Sample Preparation

[0104] Sampling: Take the finished luncheon meat (such as Example 1 and the control group), cut 10g of homogenized minced meat (avoid the area containing pores).

[0105] Pretreatment: Place the sample into a 50 mL centrifuge tube, add 20 mL of deionized water, and shake to mix (to simulate the moisture environment in minced meat).

[0106] 2. Centrifugal separation

[0107] Equipment: High-speed centrifuge (≥8000×g)

[0108] parameter:

[0109] Temperature: 25°C (room temperature); Speed: 10,000×g; Time: 20 minutes

[0110] Operation: After centrifugation, fat floats to the liquid surface, and water and protein settle to the lower layer.

[0111] 3. Fat Collection and Quantification

[0112] Separation of fat layer: Carefully aspirate the upper fat layer with a pipette and transfer it to a weighed filter paper (Whatman No.1) or glass fiber membrane.

[0113] Dry weight:

[0114] Place the filter paper (containing fat) in an oven at 105°C and dry for 1 hour. After cooling, weigh it (accurate to 0.0001 g).

[0115] Calculation formula:

[0116] Fat precipitation rate = precipitated fat weight (g) / total fat weight of sample (g) × 100%.

[0117]

[0118] As described above, the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features thereof may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for producing raw luncheon meat, characterized in that: The following steps are involved: (1) Raw material selection and pretreatment Prepare the ingredients: pork, ice water, salt, phosphate, soy protein, sugar, white pepper, sodium isoascorbate, flavor-enhancing seasoning, modified starch; Remove the fascia, lymph, pig skin, hair roots, and blood vessels from the pork, put the pork into a meat grinder and grind it into small pieces of about 10 cm, and send it to a warehouse at 0-4℃ for later use; (2) Crushing and rolling Put the lean meat into the mincer, select the 12-15mm aperture plate, and the mincer switch power is 100%. Put the fat meat into the mincer, select the 6-10mm aperture plate, and the mincer switch power is 100%. After completion, put it into the basket; Mix salt, phosphate, vegetable protein, sugar, white pepper, sodium isoascorbate, flavoring seasoning and part of the water evenly, pour into the vacuum tumbling machine together with the lean meat, tumble and knead for 5-10 minutes in a forward direction, at a speed of 18-50 revolutions per minute, at a temperature of 5-8°C, and at a vacuum degree of more than 95%; Then add fat, modified starch and remaining water into the vacuum tumbling machine, reverse tumbling for 15-20 minutes, with a speed of 18-50 revolutions per minute, a temperature control of 5-8°C, and a vacuum degree of more than 95%; (3) Beating to enhance flavor After completing two tumblings, turn on the vacuum tumbling machine's thrashing mode, rotate forward for 1-10 minutes, then reverse for 1-2 minutes, and continue for 10-60 minutes. (4) Bagging, sealing, high temperature and high pressure sterilization After bagging, sealing, and high-temperature and high-pressure sterilization, luncheon meat is obtained.

2. The method for producing raw luncheon meat according to claim 1, characterized in that: The mass ratio of fat to lean meat in the pork is 5:6-7.

3. The method for producing raw luncheon meat according to claim 1, characterized in that: Taking pork as 100 parts by weight, the addition amounts of the remaining ingredients are as follows: 3-5 parts by weight of ice water; 1.8-2 parts by weight of salt; Phosphate 0.3-0.5 parts by weight; 3-4 parts by weight of soy protein; Sugar 0.8-1 parts by weight; 0.2-0.5 weight portion of white pepper; 0.1-0.2 parts by weight of isomeric sodium ascorbate 0.8-1.1 parts by weight of flavoring seasoning 3-5 parts by weight of modified starch.

4. The method for producing raw luncheon meat according to claim 1, characterized in that: After the high temperature sterilization is completed, the product is first cooled in cold water at 20-30 degrees Celsius for 20-25 minutes; and then placed in a refrigerated storage area at 10-15 degrees Celsius for a second cooling for 15-25 minutes.

5. A luncheon meat prepared by the method according to any one of claims 1 to 9.

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