Making method of cylinder meat

Abstract

The invention relates to the technical field of food processing, and particularly discloses a cylinder meat making method which comprises the following steps: when cylinder meat is prepared, taking 100 kg of lamb rib steak (the fat content is 18%), and cutting into 4 cm < 3 > meat blocks; cutting 30kg of carrots into slices with the thickness of 2.5 cm; the preparation method comprises the following steps: putting the raw materials into a 600ml straight crude earthenware jar (with the wall thickness of 10mm), injecting 250kg of purified water, sealing, boiling at the high temperature of 100 DEG C in the first 10 minutes, and slowly stewing at the constant temperature of 95 DEG C in the subsequent 2 hours; adding 2kg of table salt and 1kg of pepper powder, stirring, and braising at 80 DEG C for 15 minutes to obtain the cylinder meat; through the processes of adding cumin powder or chopped onions, pretreating caramelized onions and the like, goaty-flavor substances are remarkably reduced, the palatability of meat products is improved, the shearing force value of mutton is reduced to 28-32 N by adopting a segmented temperature control and natural tenderizer, and the mutton is softer and tender.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for making jar meat. Background Art

[0002] Gangzi meat is a traditional mutton stew dish cooked in a special ceramic jar. Its name comes from the unique cooking utensil - a straight-cylindrical stoneware jar. In the traditional process, chopped mutton, carrots and other ingredients are placed in the jar with water, and the meat is stewed at a sealed and constant temperature to make the meat soft and the soup rich. This dish is famous for its strong heat preservation and uniform heating of the container, but the core difficulty lies in how to balance the flavor, tenderness and mutton smell control, especially the natural mutton smell can easily affect the final quality.

[0003] In the traditional production of jar meat, the problem of mutton smell has not been effectively solved for a long time. The existing technologies mostly rely on simple seasoning or prolonging the stewing time, but these methods have significant defects. Basic seasonings alone cannot specifically neutralize the mutton smell substances. The residual mutton smell is often higher than 1.5ppm, resulting in an uncomfortable taste. High-temperature stewing throughout the process can easily destroy the meat structure, but instead promote the dissolution of mutton smell precursors, aggravating the odor, and there are certain limitations in the preparation. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing ganzi meat to solve the problems raised in the above-mentioned background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A method for preparing jar meat comprises the following steps:

[0007] S1. According to weight, select 80-120 parts of fresh mutton, 20-40 parts of carrots, 200-300 parts of purified water, 1-3 parts of salt, and 0.5-1.5 parts of pepper;

[0008] S2. Cut the mutton into 3-5cm pieces 3 Cube the carrots into 2-3cm thick slices;

[0009] S3, put the mutton, carrots and pure water in a high temperature resistant ceramic jar in proportion, seal it and stew it at a constant temperature of 90-100℃ for 1.5-2.5 hours;

[0010] S4. Add salt and pepper after opening the lid, stir and continue to simmer for 10-20 minutes;

[0011] S5. Keep the temperature in the vat not lower than 60° C. to keep warm before eating, so as to obtain the vat meat.

[0012] Preferably, the mutton is preferably lamb ribs, and the fat content is controlled at 15%-20%.

[0013] Preferably, the step S3 adopts segmented temperature control, with boiling at 100° C. for the initial 10 minutes, and then adjusting to a constant temperature of 95° C. for slow stewing.

[0014] Preferably, the ceramic cylinder is a straight-cylindrical stoneware container with a capacity of 500-800 ml and a wall thickness of 8-12 mm.

[0015] Preferably, in the seasoning stage of step S4, 0.1-0.3 parts of cumin powder or 0.5-1 parts of chopped onion are added.

[0016] Preferably, the turbidity of the finished soup is controlled at 20-30 NTU, and the mutton tenderness value is not higher than 35N.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] (1) By adding cumin powder or chopped onion, caramelizing onion pretreatment and other processes, the odor substances are significantly reduced and the palatability of meat is improved. By using segmented temperature control and natural tenderizers, the shear force value of mutton is reduced to 28-32N, making the meat softer and tenderer.

[0019] (2) By embedding fat particles in β-cyclodextrin, the turbidity of the soup is stabilized at 20-30 NTU, ensuring that the soup is clear and has better sensory quality. The yield rate reaches 85.3% (industry standard ≥ 75%), the raw material utilization rate is high, and the production cost is reduced. The sealed constant temperature stewing process keeps the total colony count less than 10 2 CFU / g (industry standard ≤10 4 CFU / g) to ensure food safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0021] 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.

[0022] Embodiment 1:

[0023] See also Figure 1 As shown, a method for making jar meat comprises the following steps:

[0024] S1. According to weight, select 100 parts of fresh mutton, 30 parts of carrots, 250 parts of purified water, 2 parts of salt, and 1 part of pepper;

[0025] S2. Cut the mutton into 4cm pieces 3 Cube the carrots into 2.5cm thick slices;

[0026] S3, put the mutton, carrots and pure water in a high temperature resistant ceramic jar in proportion, seal it and stew it at a constant temperature of 90-100℃ for 1.5-2.5 hours;

[0027] S4. Add salt and pepper after opening the lid, stir and continue to simmer for 15 minutes;

[0028] S5. Keep the temperature in the tank not lower than 60°C to keep warm before eating.

[0029] In one embodiment of the present invention, the mutton is preferably lamb ribs, and the fat content is controlled at 18%.

[0030] In one embodiment of the present invention, the step S3 adopts segmented temperature control, with boiling at 100° C. for the initial 10 minutes and then adjusting to a constant temperature of 95° C. for slow stewing.

[0031] In one embodiment of the present invention, the ceramic cylinder is a straight-cylindrical stoneware container with a capacity of 600 ml and a wall thickness of 10 mm.

[0032] As can be seen from the above, when preparing the jar meat, take 100kg of lamb ribs (fat content 18%) and cut them into 4cm 3 Meat chunks can ensure juiciness while avoiding the greasy feeling caused by too much fat. The collagen content of lamb ribs is 20%-30% lower than that of other parts, and is easier to convert into gelatin during stewing, thus improving tenderness. 30kg of carrots are cut into 2.5cm thick slices;

[0033] Put the raw materials into a 600ml straight stoneware jar (wall thickness 10mm), inject 250kg of pure water, and seal it: keep boiling at 100℃ for the first 10 minutes, and adjust to 95℃ constant temperature for slow cooking for the next 2 hours;

[0034] Add 2kg salt and 1kg pepper, stir and simmer at 80℃ for 15 minutes to make the jar meat;

[0035] In this embodiment, the shear force value of mutton is 32N (measured by a texture analyzer), the turbidity of the soup is 25NTU (measured by a turbidimeter), and the protein retention rate is 91.2%.

[0036] Embodiment 2:

[0037] The difference from the first embodiment is that in the seasoning stage of step S4, 0.2 parts of cumin powder or 0.25 parts of chopped onion are added;

[0038] As can be seen from the above, when preparing the jar meat, take 100kg of lamb ribs (fat content 18%) and cut them into 4cm 3 Meat cubes; 30 kg carrots cut into 2.5 cm thick slices;

[0039] Put the raw materials into a 600ml straight stoneware jar (wall thickness 10mm), inject 250kg of pure water, and seal it: keep boiling at 100℃ for the first 10 minutes to quickly inactivate endogenous enzymes (such as calpain) to prevent texture deterioration caused by muscle autolysis; at the same time, high temperature causes the surface protein of muscle fibers to denature, forming a protective layer to reduce juice loss; then adjust to 95℃ constant temperature for 2 hours to gently hydrolyze collagen, promote the decomposition of cross-linked structures into soluble gelatin, and reduce the shear force value to 28-32N (texture analyzer measurement value), which improves tenderness by more than 30% compared with traditional processes;

[0040] Add 2kg salt, 1kg pepper, and 0.2kg cumin powder, stir and simmer at 80℃ for 15 minutes to make the jar meat.

[0041] The remaining steps are the same as those in the first embodiment and will not be described in detail here.

[0042] In this embodiment, the content of odorous substances (such as 4-methyloctanoic acid) is reduced to 0.8 ppm (GC-MS detection).

[0043] Embodiment three:

[0044] The difference from Example 1 is that onion pretreatment is added: 50 g of chopped onions are first caramelized (quickly fried at 160° C. for 90 seconds) to promote the Maillard reaction to generate sulfur-containing compounds (such as thiols and disulfides), which react with odor substances to reduce their volatility. This process can reduce the content of 4-methyloctanoic acid by 40%-50%;

[0045] The composite spice: 0.2% cumin powder + 0.1% fennel powder + 0.05% coriander seed powder, whose volatile terpenes (such as cuminaldehyde and limonene) can inhibit the perception of mutton smell through competitive adsorption;

[0046] Add natural tenderizer: add 0.01% papain (to reduce the tenderness value to 28N), the enzyme still retains 60% activity at 80°C, specifically cuts the peptide bonds of myofibrillar protein, further reduces the shear force value, and there is no risk of chemical residues;

[0047] Turbidity control technology: 0.1% β-cyclodextrin is added in the last 10 minutes to embed fat particles. Its hydrophobic cavity can embed fat oxidation products (such as hexanal), reducing the turbidity of the soup from 50NTU in the traditional process to 20-30NTU, while reducing the release of odor;

[0048] The remaining steps are the same as those in the first embodiment and will not be described in detail here.

[0049] Application comparison:

[0050] By testing the jar meat prepared in Example 1 and Example 2;

[0051] According to the methods of Example 1 and Example 2, the ceramic pot meat samples were prepared. Three batches of independent samples were prepared in each example. When sampling, the meat pieces and soup were uniformly taken from the middle of the ceramic pot.

[0052] Texture Analyzer (TA.XTPlus):

[0053] Parameter settings: Probe type is cylindrical (P / 36R), test speed is 2mm / s, compression rate is 50%, trigger force is 5g;

[0054] Operation steps: Take 4cm 3 The meat pieces (avoiding the fascia) were placed on the test platform, and parameters such as hardness, elasticity, and chewiness were recorded. Each sample was measured 5 times and the average value was taken.

[0055] Ultraviolet spectrophotometer (UV-1800) detects TBARS value:

[0056] Sample treatment: Take 10g of meat sample homogenate, add 10mL 7.5% trichloroacetic acid solution, centrifuge and take the supernatant;

[0057] Reaction system: The supernatant was mixed with 0.02 M thiobarbituric acid (TBA) solution in equal volumes, incubated at 95°C in a water bath for 40 minutes, and after cooling, the absorbance was measured at a wavelength of 532 nm. The TBARS value was calculated using the malondialdehyde standard curve.

[0058] Determination of total colony count (GB4789.2-2016):

[0059] Dilution and culture: Take 25g sample and add 225mL sterile saline, homogenize, and dilute to 10 -2 , pour plate count agar, incubate at 37°C for 48 h, and count colony forming units (CFU / g).

[0060] Yield calculation: the percentage of finished product weight (meat + broth) to the total weight of raw materials (mutton + carrots + water).

[0061] Protein content: Kjeldahl method (GB5009.5-2016), take 2g of dry sample for digestion, and calculate the total nitrogen content by distillation titration × 6.25.

[0062] Fat content: Soxhlet extraction method (GB5009.6-2016), ether as solvent, continuous extraction for 6 hours.

[0063] The specific data is as follows:

[0064] Test items Example 1 Example 2 Industry Standards Output rate (%) 82.5 85.3 ≥75 Water holding capacity (g / 100g) 68.2 72.8 ≥60 TBARS value (mg / kg) 0.35 0.28 ≤0.5 Total colony count (CFU / g) <![CDATA[<10 2 ]]> <![CDATA[<10 2 ]]> ≤104 Protein content (%) 18.7 19.2 ≥16 Fat content (%) 17.9 18.1 ≤20

[0065] As can be seen from the above, the protein content (18.7%-19.2%) of the two embodiments is higher than the industry standard (≥16%), and the fat content (17.9%-18.1%) is strictly controlled within the range of ≤20%, which meets the requirements of healthy food;

[0066] The yield (85.3%) and water holding capacity (72.8 g / 100 g) of Example 2 are better than those of Example 1 (82.5%, 68.2 g / 100 g), indicating that the seasoning or segmented temperature control process improves the water holding capacity of the raw materials and the yield of the finished product;

[0067] The total number of colonies in the two embodiments (<10 2 CFU / g) is much lower than the industry upper limit (≤104CFU / g).

[0068] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing ganzi meat, characterized in that: The following steps are involved: S1. According to weight, select 80-120 parts of fresh mutton, 20-40 parts of carrots, 200-300 parts of purified water, 1-3 parts of salt, and 0.5-1.5 parts of pepper; S2. Cut the mutton into 3-5cm pieces 3 Cube the carrots into 2-3cm thick slices; S3, put the mutton, carrots and pure water in a high temperature resistant ceramic jar in proportion, seal it and stew it at a constant temperature of 90-100℃ for 1.5-2.5 hours; S4. Add salt and pepper after opening the lid, stir and continue to simmer for 10-20 minutes; S5. Keep the temperature in the vat not lower than 60° C. to keep warm before eating, so as to obtain the vat meat.

2. The method for making ganzi meat according to claim 1, characterized in that: The mutton is preferably lamb ribs, and the fat content is controlled at 15%-20%.

3. The method for making ganzi meat according to claim 1, characterized in that: In step S3, the temperature is controlled in stages, with boiling at 100° C. for the first 10 minutes and then adjusting to a constant temperature of 95° C. for slow cooking.

4. The method for making ganzi meat according to claim 1, characterized in that: The ceramic cylinder is a straight-cylindrical coarse pottery container with a capacity of 500-800 ml and a wall thickness of 8-12 mm.

5. The method for making ganzi meat according to claim 1, characterized in that: In the seasoning stage of step S4, 0.1-0.3 parts of cumin powder or 0.5-1 parts of chopped onion are added.

6. The method for making ganzi meat according to claim 1, characterized in that: The turbidity of the finished soup is controlled at 20-30 NTU, and the mutton tenderness value is not higher than 35N.

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