Large dry sliced meat and preparation method thereof

Abstract

The invention discloses a large dry sliced meat and a preparation method thereof, and the preparation method comprises the steps of crushing, seasoning and stirring, filling, cooking, quick-freezing, slicing, freeze-drying, vacuum rewetting, baking and packaging. The prepared sliced meat is good in taste, neat in appearance, soft and not easy to break, good in eating experience, neat in appearance, soft and not easy to break, capable of being eaten after being brewed and long in shelf life at normal temperature, production requirements are well met, a new thought and a new direction are provided for development of the freeze-dried meat product industry, and wide market prospects and good market benefits are achieved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and particularly relates to a large-piece dried meat slice and a preparation method thereof. Background Art

[0002] FD meat slices (freeze-dried meat slices) are a common type of FD food. In the existing FD meat slices, under a low-pressure environment and using the sublimation principle, the meat slices are first frozen to turn the water in them into solid ice, and then the ice is directly sublimated into water vapor and removed in a vacuum environment. This can maximize the retention of the nutritional components of the meat slices and can better restore the original shape and taste after rehydration. This technology can extend the shelf life of the meat slices, facilitate storage and transportation, making FD meat slices more and more widely used in the food industry. However, after the existing FD meat slices are processed by freeze-drying, if the moisture content is too high, it is easy to cause excessive microbial reproduction, and if the moisture content is too low, it is easy to cause the meat slices to break and affect the sensory experience of consumers. Summary of the Invention

[0003] In view of this, the present invention provides a large-piece dried meat slice and a preparation method thereof. The prepared large-piece dried meat slice has the characteristics of good taste, neat appearance, soft and not easy to break, can be eaten immediately after brewing, and has a long shelf life under normal temperature storage.

[0004] To achieve the above object, the technical solution of the present invention is realized as follows: A preparation method of a large-piece dried meat slice, comprising the following preparation steps: Step 1): Select 100 - 120 parts of fresh lean pork from the hind legs and 30 - 40 parts of peeled pork fat, wash them, and use a meat grinder to crush them for later use; Step 2): Put the raw meat treated in Step 1 into a vacuum mixer, add auxiliary materials: 5 - 7 parts of edible salt, 30 - 40 parts of soy protein, 0.3 - 0.7 parts of transglutaminase, 12 - 17 parts of spices, and a special seasoning liquid: 2 - 4 parts of oyster sauce, 15 - 25 parts of brewed soy sauce, 23 - 30 parts of scallion and ginger water, 4 - 8 parts of maltose, 0.5 - 1.2 parts of sodium bicarbonate, 0.5 - 1.2 parts of D-isoascorbic acid sodium, and then mix them evenly. Stir in vacuum for 45 - 55 minutes, confirm the viscosity before taking out of the pot, and cool to 10 - 15 °C before taking out of the pot; Step 3): Fill the raw meat treated in Step 2 into sausage casings, and after filling the sausage casings, put them into a mold and pull them into a steaming cabinet for steaming; Step 4): Cool the raw meat steamed in Step 3 with water at 25 °C, then place it on a plate and put it into a quick-freezing storage for quick-freezing for 6 - 8 h; Step 5): Demold the raw meat quick-frozen in Step 4 and use a slicing machine to slice it, with the slicing thickness of 3 - 4.5 mm; Step 6): Place the sliced raw meat in Step 5 on a plate and put it into a freeze-drying chamber for freeze-drying; Step 7): After freeze-drying, the meat slices are rehydrated by vacuum rehumidification technology in the rehumidification chamber to increase the moisture content of the meat slices by 10-13%, making the meat slices soft and not easy to break. At the same time, the water activity is controlled between 0.55-0.65 to control the reproduction of microorganisms; Step 8): Use a baking mold to bake the moistened meat slices at 280-320°C on the surface of the meat slices; Step 9): After the processed meat slice semi-finished product is tested for moisture and water activity and is found to be qualified, it is quantitatively packed into a packaging bag to obtain the large piece of dried meat slice.

[0005] Furthermore, the cooking process in step 3) is steaming at 70° C. for 20 minutes, then steaming at 85° C. for 20 minutes, and finally steaming at 100° C. for 25-35 minutes.

[0006] The meat slices are cooked more evenly by using segmented steaming conditions.

[0007] Furthermore, in step 6), the freezing temperature is -25°C, the freezing time is 6-8h; the drying temperature is 65-70°C, and the drying time is 18h.

[0008] The present invention also provides a large piece of dried meat slice, which is prepared by using the preparation method of the large piece of dried meat slice.

[0009] The beneficial effects of the present invention are as follows: 1) The present invention reasonably adjusts the ratio of edible salt and maltose in the formula, and uses the principle that sweetness suppresses saltiness and saltiness enhances sweetness to increase the proportion of edible salt added to fully reduce water activity, while improving the palatability of the meat slices after rehydration, thereby obtaining more delicious and complete meat slices.

[0010] 2) The present invention selects to add maltose which has a certain water-retaining function in a dry state, so as to reduce water loss during storage, so that the meat slices can maintain a soft state throughout the shelf life. At the same time, the proportion of added sugar and the pH value are controlled to control the Maillard reaction of the meat slices during the shelf life, thereby preventing the sensory deterioration of the meat slices.

[0011] 3) The present invention uses vacuum rehumidification after freeze-drying to ensure the uniformity of moisture in the meat slices. Rehumidification is based on the principle that water vapor condenses when it encounters a low-temperature object. In a vacuum state, water vapor particles are small and well dispersed, diffuse quickly, and are not easily gathered in a large area, which can ensure the uniformity of moisture in the meat slices. The vacuum rehumidification technology is used to increase the moisture in the meat slices by 10-13%, making the meat slices soft and not easy to break, and simultaneously controlling the water activity between 0.55-0.65 to control the reproduction of microorganisms.

[0012] 4) The present invention uses a baking mold to bake on the surface of the meat slices after vacuum rehumidification, which can further increase the aroma of the large dry meat slices, and can bake different patterns, which can be linked with the final product to enhance the interest of the meat slices.

[0013] 5) The large dried meat slices prepared by the present invention have good taste, excellent eating experience, neat appearance, are soft and not easy to break, can be eaten immediately after brewing, and have a long shelf life at room temperature. It not only well meets the production requirements, but also provides new ideas and directions for the development of the freeze-dried meat product industry, and has broad market prospects and good market benefits. Detailed implementation manners

[0014] I. Examples and comparative examples Example 1 The preparation method of a kind of large dried meat slices in this example is as follows: Step 1): Select 100 kg of fresh lean pork from the hind legs and 30 kg of peeled pork fat, wash and then use a meat grinder to crush for later use; Step 2): Put the raw meat treated in Step 1 into a vacuum blender, add auxiliary materials: 5 kg of edible salt, 30 kg of soy protein, 0.3 kg of transglutaminase, 17 kg of spices and a special seasoning liquid: 3 kg of oyster sauce, 20 kg of brewed soy sauce, 23 kg of scallion and ginger water, 8 kg of maltose, 0.5 kg of sodium bicarbonate, 1 kg of D-isoascorbic acid sodium, and then mix evenly. Stir in vacuum for 50 minutes, confirm the viscosity before taking out of the pot, and the temperature when taking out of the pot is below 15°C; Step 3): Fill the raw meat treated in Step 2 into casings, and after filling, put it into a mold and pull it into a steaming cabinet for steaming. The steaming process is steaming at 70°C for 20 minutes, then steaming at 85°C for 20 minutes, and finally steaming at 100°C for 25 minutes; Step 4): Cool the raw meat after steaming in Step 3 with normal temperature water, then put it on a plate and freeze it in a quick-freezing warehouse for 6 h; Step 5): Demold the raw meat after quick-freezing in Step 4 and then use a slicing machine to slice it, with the slicing thickness of 3 mm; Step 6): Put the sliced raw meat in Step 5 on a plate and then put it into a freeze-drying warehouse for freeze-drying. The freezing temperature is -25°C, the freezing time is 6 h, the drying temperature is 65°C, and the drying time is 18 h; Step 7): The freeze-dried meat slices adopt the vacuum rewetting technology to increase the moisture of the meat slices by 10 - 13% in the rewetting warehouse, make the meat slices soft and not easy to break, and simultaneously control the water activity at 0.55 - 0.65 to control the reproduction of microorganisms.

[0015] Step 8): Bake the rewet meat slices on the surface of the meat slices with a baking mold at 280°C; Step 9): Detect the moisture and water activity of the semi-finished meat slices after treatment. After passing the inspection, quantitatively pack them into packaging bags, and then the large dried meat slices are obtained.

[0016] Example 2 The preparation method of a kind of large dried meat slices in this example is as follows: Step 1): Select 110 kg of fresh lean pork from the hind legs and 35 kg of peeled fatback. After cleaning, use a meat grinder to crush and set aside. Step 2): Put the raw meat processed in Step 1 into a vacuum mixer, and add auxiliary materials: 7 kg of edible salt, 35 kg of soy protein, 0.5 kg of transglutaminase, 14 kg of spices, and a special seasoning liquid: 2 kg of oyster sauce, 15 kg of brewed soy sauce, 27 kg of scallion and ginger water, 4 kg of maltose, 0.8 kg of sodium bicarbonate, 0.8 kg of D-isoascorbic acid sodium, and then mix evenly. Stir in vacuum for 50 minutes. Confirm the viscosity before taking out of the pot, and the temperature when taking out of the pot is below 15°C. Step 3): Stuff the raw meat processed in Step 2 into sausage casings. After stuffing, put it into a mold and pull it into a steaming cabinet for steaming. The steaming process is to steam at 70°C for 20 minutes, then steam at 85°C for 20 minutes, and finally steam at 100°C for 30 minutes. Step 4): Cool the raw meat after steaming in Step 3 with normal temperature water, then put it on a plate and freeze it in a quick-freezing warehouse for 7 hours. Step 5): Demold the raw meat after quick-freezing in Step 4 and use a slicing machine to slice it. The slicing thickness is 4 mm. Step 6): Put the sliced raw meat in Step 5 on a plate and then put it into a freeze-drying warehouse for freeze-drying. The freezing temperature is -25°C, the freezing time is 7 hours, the drying temperature is 68°C, and the drying time is 18 hours. Step 7): Use the vacuum rewetting technology to increase the moisture content of the freeze-dried meat slices by 10 - 13% in the rewetting warehouse, making the meat slices soft and not easy to break. At the same time, control the water activity at 0.55 - 0.65 to control the reproduction of microorganisms.

[0017] Step 8): Bake the rewet meat slices on the surface using a baking mold at 300°C. Step 9): Detect the moisture content and water activity of the processed semi-finished meat slices. After passing the inspection, quantitatively pack them into packaging bags, and then the large dried meat slices are obtained.

[0018] Example 3 A preparation method of large dried meat slices in this example is as follows: Step 1): Select 100 kg of fresh lean pork from the hind legs and 40 kg of peeled fatback. After cleaning, use a meat grinder to crush and set aside. Step 2): Put the raw meat processed in Step 1 into a vacuum mixer, and add auxiliary materials: 6 kg of edible salt, 40 kg of soy protein, 0.7 kg of transglutaminase, 12 kg of spices, and a special seasoning liquid: 3 kg of oyster sauce, 20 kg of brewed soy sauce, 30 kg of scallion and ginger water, 6 kg of maltose, 1.2 kg of sodium bicarbonate, 0.5 kg of D-isoascorbic acid sodium, and then mix evenly. Stir in vacuum for 50 minutes. Confirm the viscosity before taking out of the pot, and the temperature when taking out of the pot is below 15°C. Step 3): Stuff the raw meat processed in Step 2 into sausage casings. After stuffing, place it in a mold and pull it into a steaming cabinet for steaming. The steaming process is to steam at 70°C for 20 minutes, then at 85°C for 20 minutes, and finally at 100°C for 35 minutes; Step 4): Cool the raw meat steamed in Step 3 with normal temperature water, then place it on a plate and put it into a quick-freezing warehouse for quick-freezing for 8 hours; Step 5): Demold the raw meat quick-frozen in Step 4 and then slice it with a slicing machine. The slicing thickness is 4.5 mm; Step 6): Place the raw meat sliced in Step 5 on a plate and put it into a freeze-drying chamber for freeze-drying. The freezing temperature is -25°C, the freezing time is 8 hours, the drying temperature is 70°C, and the drying time is 18 hours; Step 7): Use the vacuum rehydration technology to increase the moisture content of the freeze-dried meat slices by 10 - 13% in the rehydration chamber, making the meat slices soft and not easy to break. Synchronously control the water activity at 0.55 - 0.65 to control the growth of microorganisms.

[0019] Step 8): Bake the rehydrated meat slices on the surface using a baking mold at 320°C; Step 9): Detect the moisture content and water activity of the processed semi-finished meat slices. After passing the inspection, quantitatively pack them into packaging bags, and thus obtain the large dried meat slices.

[0020] Example 4 A preparation method of large dried meat slices in this example is as follows: Step 1): Select 110 kg of fresh lean pork from the hind legs and 35 kg of peeled pork fat. After cleaning, use a meat grinder to crush it and set it aside; Step 2): Put the raw meat processed in Step 1 into a vacuum mixer, and add auxiliary materials: 6 kg of edible salt, 35 kg of soy protein, 0.5 kg of transglutaminase, 14 kg of spices, and a special seasoning liquid: 4 kg of oyster sauce, 25 kg of brewed soy sauce, 27 kg of scallion and ginger water, 6 kg of maltose, 0.8 kg of sodium bicarbonate, and 1.2 kg of D-isoascorbic acid sodium, then mix evenly. Stir in a vacuum for 50 minutes. Before taking out of the pot, confirm the viscosity, and the temperature when taking out of the pot is below 15°C; Step 3): Stuff the raw meat processed in Step 2 into sausage casings. After stuffing, place it in a mold and pull it into a steaming cabinet for steaming. The steaming process is to steam at 70°C for 20 minutes, then at 85°C for 20 minutes, and finally at 100°C for 30 minutes; Step 4): Cool the raw meat steamed in Step 3 with normal temperature water, then place it on a plate and put it into a quick-freezing warehouse for quick-freezing for 6 hours; Step 5): Demold the raw meat quick-frozen in Step 4 and then slice it with a slicing machine. The slicing thickness is 3 mm; Step 6): Place the raw materials sliced in Step 5 on a plate and then freeze-dry them in a freeze-drying chamber. The freezing temperature is -25°C, the freezing time is 8 hours, the drying temperature is 65°C, and the drying time is 18 hours. Step 7): Use the vacuum rewetting technology to increase the moisture content of the sliced meat by 10 - 13% in a rewetting chamber, making the sliced meat soft and not easily broken. Synchronously control the water activity at 0.55 - 0.65 to control the growth of microorganisms.

[0021] Step 8): Bake the rewet sliced meat on the surface using a baking mold at 280°C. Step 9): Detect the moisture content and water activity of the processed semi-finished sliced meat. After passing the inspection, quantitatively pack it into packaging bags to obtain the large dried sliced meat.

[0022] Example 5 A method for preparing large dried sliced meat in this example is as follows: Step 1): Select 120 kg of fresh lean pork from the hind legs and 35 kg of peeled pork fat. After cleaning, use a meat grinder to crush and set aside. Step 2): Put the raw meat processed in Step 1 into a vacuum mixer, and add auxiliary materials: 7 kg of edible salt, 35 kg of soy protein, 0.5 kg of transglutaminase, 14 kg of spices, and a special seasoning liquid: 3 kg of oyster sauce, 20 kg of brewed soy sauce, 27 kg of scallion and ginger water, 4 kg of maltose, 0.8 kg of sodium bicarbonate, and 1.1 kg of D-isoascorbic acid sodium. Then mix evenly and stir in a vacuum for 50 minutes. Confirm the viscosity before taking out of the pot, and the temperature when taking out of the pot is below 15°C. Step 3): Fill the raw meat processed in Step 2 into casings. After filling, put it into a mold and pull it into a steaming cabinet for steaming. The steaming process is: steam at 70°C for 20 minutes, then steam at 85°C for 20 minutes, and finally steam at 100°C for 30 minutes. Step 4): Cool the raw meat steamed in Step 3 with normal temperature water, place it on a plate, and then quick-freeze it in a quick-freezing warehouse for 6 hours. Step 5): Demold the raw meat quick-frozen in Step 4 and then slice it using a slicing machine. The slicing thickness is 3 mm. Step 6): Place the raw materials sliced in Step 5 on a plate and then freeze-dry them in a freeze-drying chamber. The freezing temperature is -25°C, the freezing time is 8 hours, the drying temperature is 65°C, and the drying time is 18 hours. Step 7): Use the vacuum rewetting technology to increase the moisture content of the sliced meat by 10 - 13% in a rewetting chamber, making the sliced meat soft and not easily broken. Synchronously control the water activity at 0.55 - 0.65 to control the growth of microorganisms.

[0023] Step 8): Bake the rewet sliced meat on the surface using a baking mold at 280°C. Step 9): Detect the moisture content and water activity of the processed semi-finished meat slices. After passing the inspection, quantitatively pack them into packaging bags to obtain the large-sized dried meat slices.

[0024] Combining Examples 1-5, the specific component quantities are shown in Table 1 below: Table 1 Specific Component Quantities of Examples 1-5 of the Present Invention Unit: Weight (kg) Comparative Example 1 The difference between this comparative example and Example 1 is only that the addition amount of edible salt is 3 kg.

[0025] Comparative Example 2 The difference between this comparative example and Example 1 is only that the addition amount of maltose is 4 kg.

[0026] Comparative Example 3 The difference between this comparative example and Example 1 is only that the moisture content after rehydration is controlled at 8-9%.

[0027] Comparative Example 4 The difference between this comparative example and Example 1 is only that vacuum rehydration is not used.

[0028] Comparative Example 5 The difference between this comparative example and Example 1 is only that the temperature of the baking mold is 250 °C.

[0029] II. Product Sensory Evaluation Conduct taste and overall appearance evaluations on the large-sized dried meat slices prepared in Examples 1-5 of the present invention and Comparative Examples 1-5 respectively. The evaluation results are shown in Table 3: Table 3 Sensory Evaluation Results of Examples 1-5 and Comparative Examples 1-5 of the Present Invention As can be seen from Table 3, the large-sized dried meat slices prepared in Examples 1-5 of the present invention are integral as a whole before rehydration, soft, without cracks or splits, which is conducive to the transportation of the finished product; after being soaked in hot water, they can be quickly and completely rehydrated within 5 minutes, and the rehydrated meat slices are not damaged, with a soft, elastic and smooth taste, and the overall quality is good, and they can be eaten immediately. However, the large-sized dried meat slices prepared in Comparative Examples 1-5 will have problems such as microbial hazards, easy breakage, and reduced production efficiency.

[0030] III. Product Physicochemical Detection After the large-sized dried meat slices prepared in Examples 1-5 of the present invention are stored in an environment at 37 °C for 2 months, various physicochemical detections are carried out. The test results are shown in Table 4 below: Table 4 Physicochemical Detection Results of the Large-sized Dried Meat Slices Prepared in Examples 1-5 of the Present Invention As can be seen from Table 4, after the large dried meat slices prepared in the embodiments of the present invention are stored in an environment at 37°C for 2 months, their various physical and chemical indexes still meet the edible standards, so they can be stored at room temperature for a long time.

[0031] In the formula of the present invention, the ratio of edible salt and maltose is reasonably adjusted. By using the principle that sweetness inhibits saltiness and saltiness enhances sweetness, the addition ratio of edible salt is increased to fully reduce the water activity, and at the same time, the palatability after the rehydration of the meat slices is improved, so as to obtain more delicious and intact meat slices; maltose with a certain water retention function in the dry state is selected to reduce the water loss during storage, so that the meat slices maintain a soft state throughout the shelf life. At the same time, the ratio of added sugar and the pH value are controlled to control the Maillard reaction of the meat slices during the shelf life, resulting in a deterioration of the sensory properties of the meat slices. After freeze-drying, the present invention adopts vacuum rewetting to ensure the water uniformity of the meat slices. The rewetting is carried out based on the principle that water vapor condenses when it encounters a low-temperature object. In a vacuum state, the water vapor particles are small, dispersed well, have a fast diffusion speed, and are not easily gathered in a large area, which can ensure the water uniformity of the meat slices. The vacuum rewetting technology is used to increase the water content of the meat slices by 10-13%, making the meat slices soft and not easily broken, and simultaneously controlling the water activity between 0.55-0.65 to control the reproduction of microorganisms; after vacuum rewetting, baking is carried out on the surface of the meat slices using a baking mold, which can further increase the aroma of the baked large dried meat slices, and different patterns can be baked, which can be linked with the final product to enhance the interest of the meat slices.

[0032] The large dried meat slices prepared by the present invention have a good taste, a good eating experience, a neat appearance, are soft and not easily broken, can be eaten immediately after brewing, and have a long shelf life under room temperature storage. It not only well meets the production requirements, but also provides new ideas and directions for the development of the freeze-dried meat product industry, and has a broad market prospect and good market benefits. The above is only a preferred embodiment of the present invention and is not intended to limit the protection scope of the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for preparing large dried meat slices, characterized in that: The method comprises the following preparation steps: Step 1): Select 100-120 portions of fresh pork hind leg lean meat and 30-40 portions of skinned pork fat, wash them, and grind them in a meat grinder for later use; Step 2): Put the raw meat processed in step 1 into a vacuum mixer, add auxiliary materials: 5-7 parts of edible salt, 30-40 parts of soy protein, 0.3-0.7 parts of glutamine transaminase, 12-17 parts of spices and special seasoning liquid: 2-4 parts of oyster sauce, 15-25 parts of brewed soy sauce, 23-30 parts of scallion and ginger water, 4-8 parts of maltose, 0.5-1.2 parts of sodium bicarbonate, 0.5-1.2 parts of sodium D-isoascorbate, mix well, vacuum stir for 45-55 minutes, confirm the viscosity before serving, cool to 10-15°C and serve; Step 3): Fill the raw meat processed in step 2 with casings, put the casings into molds and pull them into the steaming cabinet for steaming; Step 4): Cool the raw meat cooked in step 3 with 25°C water and place it on a plate and put it into a quick-freezing store for quick freezing for 6-8 hours; Step 5): After the raw meat is quickly frozen in step 4, it is demoulded and sliced ​​using a slicer, with a slice thickness of 3-4.5 mm; Step 6): Place the sliced ​​raw meat in step 5 on a plate and place it in a freeze-drying chamber for freeze drying; Step 7): After freeze-drying, the meat slices are rehydrated by vacuum rehumidification technology in the rehumidification chamber to increase the moisture content of the meat slices by 10-13%, making the meat slices soft and not easy to break. At the same time, the water activity is controlled between 0.55-0.65 to control the reproduction of microorganisms; Step 8): Use a baking mold to bake the moistened meat slices at 280-320°C on the surface of the meat slices; Step 9): After the processed meat slice semi-finished product is tested for moisture and water activity and is found to be qualified, it is quantitatively packed into a packaging bag to obtain the large piece of dried meat slice.

2. The method for preparing large dried meat slices according to claim 1, characterized in that: In step 3), the cooking process is steaming at 70°C for 20 minutes, then steaming at 85°C for 20 minutes, and finally steaming at 100°C for 25-35 minutes.

3. The method for preparing large dried meat slices according to claim 2, characterized in that: In step 6), the freezing temperature is -25°C and the freezing time is 6-8h; the drying temperature is 65-70°C and the drying time is 18h.

4. A large dried meat slice, characterized in that: The large dried meat slices are prepared by the method for preparing the large dried meat slices according to any one of claims 1 to 3.

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