Meat low-temperature marinating equipment and marinating method

Abstract

The invention relates to the technical field of meat product marinating processing, in particular to low-temperature marinating equipment and marinating method for meat, and the processing method for vacuum low-temperature marinated meat mainly comprises the steps of pickling, marinating soup preparation, spice extracting solution preparation, blanching, vacuum low-temperature marinating, pressing and the like. A vacuum low-temperature marinating device adopted in the marinating process mainly comprises a water bath layer, a placement plate, a transverse plate and a pressing roller to realize stable pressing operation after accurate temperature control. The method overcomes the defects in the prior art, the meat product and marinade are mixed and then placed in the vacuum bag to be subjected to low-temperature pressing marinating, the marinating flavor is improved, meanwhile, marinating loss of the meat product is reduced, quality control of the marinating process is guaranteed, meanwhile, the vacuum low-temperature marinating device is adopted for processing, and marinating convenience is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of meat product marinating and processing, and particularly to a low-temperature meat marinating device and a marinating method. Background Art

[0002] Braised meat, also known as marinated vegetables, is a dish made by boiling the preliminarily processed and blanched raw materials in the prepared marinade. Most traditional braised meats directly place the meat in the marinade and cook it until it is flavored, with high heat for quick boiling and low heat for slow stewing. This method consumes a large amount of energy during the factory processing, and a large amount of heat and steam are generated during the cooking process, posing certain safety hazards to the actual production.

[0003] With the development of technology, in order to improve the safety and energy conservation of large-scale factory production of braised meat, the technology of vacuum low-temperature marinating of meat has become more and more mature. Most of the existing vacuum low-temperature marinating methods are to place the marinade and meat in a pot for a certain vacuum treatment, and then heat and stir the marinade and meat in the pot. Utilizing the principle that the boiling point of liquid is lower in a vacuum environment to achieve the purpose of saving energy and reducing risks. However, the method of directly mixing the meat with the marinade and then performing vacuum stirring and marinating usually requires a long time of marinating in order to achieve a chewable texture of the braised meat. And during the marinating process, it is necessary to stir to make the raw materials mix evenly. The long-time marinating and stirring methods will cause large losses of meat products, and generally, a large amount of marinade and meat products are mixed and marinated according to a ratio during the marinating process, which is likely to cause large differences in the absorption degree of different meat products to the marinade, which is not conducive to the quality control of factory processing and brings certain troubles to the actual production and processing. Summary of the Invention

[0004] Aiming at the deficiencies of the prior art, the present invention provides a low-temperature meat marinating device and a marinating method. By placing the meat product and the marinade in a vacuum bag and performing low-temperature pressing marinating, the marinating flavor is improved while reducing the marinating loss of the meat product, ensuring the quality control during the marinating process. At the same time, a vacuum low-temperature marinating device is used for processing to improve the convenience of marinating.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions: A processing method for vacuum low-temperature marinating of meat, the processing method for vacuum low-temperature marinating of meat includes the following steps: (1) Pickling: Add salt to the fresh meat to be marinated at normal temperature for pickling, and obtain the pickled meat for standby; (2) Marinade preparation: Mix the basic formula raw materials for marinating to prepare the marinade, and filter the marinade to obtain the marinating liquid for standby; (3) Preparation of spice extract: Air-dry and crush the spices, add the spice powder to edible alcohol for ultrasonic extraction, and obtain the spice extract for standby; (4) Blanching: Heat and blanch the above-mentioned marinated meat in cold water to obtain blanched meat for standby; (5) Vacuum low-temperature braising: Put the blanched meat into a vacuum bag, add the above-mentioned braising liquid and spice extract into the vacuum bag, then evacuate, and place it in a vacuum low-temperature braising device for constant-temperature braising; (6) Pressing: During the above low-temperature braising process, press the meat through the vacuum bag, adjust the pressing pressure according to the variety of the braised meat, continue braising and pressing until it is fully flavored, then take it out to obtain braised meat.

[0006] Preferably, the spices in step (3) are chili peppers, star anises and Chinese prickly ashes. The temperature of hot air drying is 65 °C, the drying time is 8 h, and after being pulverized, it is sieved through a 60-mesh sieve. And the extraction process is to add 60% edible alcohol according to a material-liquid ratio of 1:12, perform ultrasonic extraction at 60 °C for 2 h, then take it out and let it stand for 10 min to separate layers, perform reduced-pressure filtration, and rotary evaporation at 50 °C to obtain the spice extract.

[0007] A low-temperature meat braising device includes a temperature control box, a box door hinged to the front end of the temperature control box, and a plurality of heating mechanisms arranged in parallel inside the temperature control box. A water bath layer is provided at the bottom and around the temperature control box, and a first heating plate and a first temperature sensor are provided at the bottom of the water bath layer. A first motor is provided at the center of the top of the temperature control box. The output shaft of the first motor is connected to a first rotating screw inside the temperature control box, and the lower end of the first rotating screw is rotatably connected to the bottom of the temperature control box. The heating mechanism includes a placement plate and a cross plate arranged above the placement plate. A through hole is provided at the center of the placement plate. The first rotating screw passes through the through hole and is slidably connected to the through hole. The two sides of the placement plate are fixed to the side wall of the temperature control box. A central block is provided at the center of the cross plate. The first rotating screw passes through the central block and is threadedly connected to the central block. The two ends of the cross plate are slidably connected to the inner wall of the temperature control box. Symmetrically arranged on the left and right sides at the lower end of the cross plate are side plates. Symmetrically rotatably connected to the front and back sides between the two side plates are second rotating screws. One end of the second rotating screw passes through the side plate and is connected to the output shaft of a second motor. Pressing mechanisms are symmetrically arranged at both ends of the second rotating screw. The inside of the placement plate is a hollow structure, and both ends of the placement plate are connected to the water bath layer through communication ports.

[0008] Preferably, the pressing mechanism includes a slider and a U-shaped plate connected to the lower end of the slider. The second rotating screw passes through the slider and is threadedly connected to the slider. The upper end of the slider is slidably connected to the bottom of the cross plate. A pressing roller is rotatably connected inside the U-shaped plate.

[0009] Preferably, a slot is provided at the bottom of the slider, a T-shaped block is provided at the top of the U-shaped plate, the T-shaped block is inserted into the slot, and the top of the T-shaped block and the upper end of the slot are connected by a plurality of extrusion elastic members.

[0010] Preferably, an elastic layer is wrapped around the outside of the pressing roller, and a plurality of extrusion bumps are arranged on the outside of the elastic layer.

[0011] Preferably, limiting plates are symmetrically arranged on both sides of the center of the second rotating screw.

[0012] Preferably, a steam generator is arranged on the top of the temperature control box. The steam generator is communicated with a plurality of steam pipes on the inner back plate of the temperature control box through a connecting pipe, and a plurality of steam ports are opened on the steam pipes.

[0013] Preferably, placing grooves are symmetrically arranged on both sides of the upper end of the placing plate. The bottom of the placing groove is in a nine-square grid shape. A second temperature sensor is connected to the lower end of the nine-square grid at the bottom of the placing groove, and a second heating plate is arranged at the lower end inside the hollow layer of the placing plate.

[0014] Preferably, a controller is arranged on the box door, and a display screen and a plurality of control buttons are arranged on the controller. The control buttons are electrically connected to the first motor, the first heating plate, and the second heating plate, and the display screen is signal-connected to the first temperature sensor and the second temperature sensor.

[0015] Compared with the prior art, the present invention provides a low-temperature meat braising device and a braising method, which have the following beneficial effects: 1. In the present invention, the braising liquid and the meat product are mixed in a vacuum bag, evacuated and then heated, which can effectively control the mixing ratio of the braising liquid and the meat product, ensure the quality control of the obtained braised meat in the later stage, prevent the phenomenon of uneven meat braising in the process of large pot mixed braising, and through the pressing treatment in the braising process, the meat can absorb the braising liquid faster, improve the braising efficiency, and improve the taste of the braised meat in the later stage, while reducing the loss rate of the meat in the braising process.

[0016] 2. In the device of the present invention, through the settings of the temperature control box, the water bath layer, the first motor, the first rotating screw, the first heating plate, the first temperature sensor, the placing plate, the cross plate, the side plate, the slider, the U-shaped plate, the pressing roller, the placing groove, the through hole, the center block, the communication port, the second heating plate, the second temperature sensor, and the second rotating screw, the meat products and the braising liquid in the vacuum bag can be effectively heated at a constant temperature in a water bath. At the same time, by adjusting the first motor and the second motor, the pressing roller presses the braised meat with a certain pressure and speed, improving the braising efficiency and taste of the meat, and accurately controlling the temperature of the braised meat through the placing groove, the second heating plate and the second temperature sensor to prevent uneven heating of the meat during the braising process.

[0017] 3. Through the settings of the steam generator, the connecting pipe, the steam pipe, and the steam port, the uniformity of the temperature inside the temperature control box is ensured, which is convenient for the meat to be heated evenly during the braising process, and at the same time improves the braising efficiency. Description of the Drawings

[0018] Figure 1 This is a front elevation sectional structure schematic diagram of the device of the present invention; Figure 2 This is a side elevation sectional structure schematic diagram of the device of the present invention; Figure 3 This is a front elevation structure schematic diagram of the device of the present invention; Figure 4 This is a structure schematic diagram of the heating mechanism of the device of the present invention; Figure 5 This is a structure schematic diagram of the pressing mechanism of the device of the present invention; Figure 6 This is a top view structure schematic diagram of the placement plate of the device of the present invention.

[0019] Reference numerals: 1, temperature control box; 2, water bath layer; 3, heating mechanism; 4, first motor; 5, first rotating screw; 6, first heating plate; 7, first temperature sensor; 8, steam generator; 9, box door; 10, controller; 11, display screen; 12, control button; 13, connecting pipe; 14, steam pipe; 15, steam port; 16, placement plate; 17, cross plate; 18, side plate; 19, slider; 20, U-shaped plate; 21, pressing roller; 22, placement groove; 23, through hole; 24, central block; 25, connecting port; 26, second heating plate; 27, second temperature sensor; 28, second rotating screw; 29, limiting plate; 30, slot; 31, T-shaped block; 32, extrusion elastic member; 33, elastic layer; 34, extrusion convex block; 35, second motor; 36, pressing mechanism. Detailed implementation manners

[0020] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments.

[0021] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc. is based on the orientation or positional relationship shown in the accompanying drawings, and is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to the present invention.

[0022] Embodiment 1: Refer to Figure 1-6, A low-temperature braising device for meat, comprising a temperature control box 1, a box door 9 hinged to the front end of the temperature control box 1, and a plurality of heating mechanisms 3 arranged in parallel inside the temperature control box 1. A water bath layer 2 is provided at the bottom and around the temperature control box 1, and a first heating plate 6 and a first temperature sensor 7 are provided at the bottom of the water bath layer 2. A first motor 4 is provided at the center of the top of the temperature control box 1. The output shaft of the first motor 4 is connected to a first rotating screw 5 inside the temperature control box 1, and the lower end of the first rotating screw 5 is rotatably connected to the bottom of the temperature control box 1. The heating mechanism 3 includes a placement plate 16 and a cross plate 17 arranged above the placement plate 16. A through hole 23 is provided at the center of the placement plate 16. The first rotating screw 5 passes through the through hole 23 and is slidably connected to the through hole 23. The two sides of the placement plate 16 are fixed to the side walls of the temperature control box 1. A center block 24 is provided at the center of the cross plate 17. The first rotating screw 5 passes through the center block 24 and is threadedly connected to the center block 24. The two ends of the cross plate 17 are slidably connected to the inner wall of the temperature control box 1. Symmetrically arranged on the left and right sides of the lower end of the cross plate 17 are side plates 18. The front and rear sides between the two side plates 18 are symmetrically and rotatably connected with a second rotating screw 28. One end of the second rotating screw 28 passes through the side plate 18 and is connected to the output shaft of a second motor 35. Pressing mechanisms 36 are symmetrically arranged at both ends of the second rotating screw 28. The inside of the placement plate 16 is of a hollow structure, and both ends of the placement plate 16 are connected to the water bath layer 2 through communication ports 25.

[0023] For the convenience of pressing the braised products, preferably, the pressing mechanism 36 includes a slider 19 and a U-shaped plate 20 connected to the lower end of the slider 19. The second rotating screw 28 passes through the slider 19 and is threadedly connected to the slider 19. The upper end of the slider 19 is slidably connected to the bottom of the cross plate 17. A pressing roller 21 is rotatably connected inside the U-shaped plate 20.

[0024] To improve the stability during pressing and prevent the vacuum bag from being damaged due to excessive pressure when the pressing roller 21 contacts the meat, preferably, a slot 30 is provided at the bottom of the slider 19, and a T-shaped block 31 is provided at the top of the U-shaped plate 20. The T-shaped block 31 is inserted into the inside of the slot 30, and the top of the T-shaped block 31 and the upper end of the slot 30 are connected by a plurality of extrusion elastic members 32.

[0025] To prevent damage to the surface of the meat during pressing, preferably, an elastic layer 33 is wrapped outside the pressing roller 21, and a plurality of extrusion bumps 34 are provided outside the elastic layer 33.

[0026] To prevent the slider 19 from deviating from its position, preferably, limiting plates 29 are symmetrically arranged on both sides of the center of the second rotating screw 28.

[0027] In order to improve the constant temperature inside the temperature control box 1, preferably, a steam generator 8 is provided at the top of the temperature control box 1. The steam generator 8 is connected to a plurality of steam pipes 14 on the inner back plate of the temperature control box 1 through a connecting pipe 13, and a plurality of steam ports 15 are opened on the steam pipes 14.

[0028] In order to facilitate the uniform heating of the marinated products, preferably, placing grooves 22 are symmetrically arranged on both sides of the upper end of the placing plate 16. The bottom of the placing groove 22 is in a nine-square grid shape, and the lower end of the nine-square grid at the bottom of the placing groove 22 is connected to a second temperature sensor 27. A second heating plate 26 is arranged at the lower end of the hollow layer of the placing plate 16.

[0029] In order to facilitate the control and observation of the device, preferably, a controller 10 is provided on the box door 9, and a display screen 11 and a plurality of control buttons 12 are provided on the controller 10. The control buttons 12 are electrically connected to the first motor 4, the first heating plate 6, and the second heating plate 26, and the display screen 11 is signal-connected to the first temperature sensor 7 and the second temperature sensor 27.

[0030] Example 2: A processing method for vacuum low-temperature marinated duck legs includes the following steps: (1) Fresh duck legs are pickled with salt at a mass ratio of 50:1 for 2 h to obtain pickled duck legs for standby; (2) Preparation of the marinating soup: Weigh 5 g of star anise, 4 g of fennel, 5 g of cinnamon leaves, 7 g of tsaoko, 3 g of licorice, 1 g of dahurian angelica root, 0.7 g of amomum villosum, 1 g of cardamom, 1 g of tsaoko fruit, 5 g of dried ginger, 25 g of salt, 10 g of granulated sugar, 10 g of dark soy sauce, and 20 g of soybean oil. Add them to 2000 ml of clear water, bring to a boil, and then keep it in a slightly boiling state for 2 h. Filter to obtain the marinating liquid for standby; (3) Preparation of the spice extract: Put three spice samples of chili peppers, star anise, and Chinese prickly ash into a tray. Place the tray in a forced-air drying oven and dry it at 65 °C for 8 h. After taking it out and cooling, use a high-speed pulverizer to pulverize for 3 min and then stop the machine. Pulverize continuously twice and then pass through a 60-mesh sieve. Weigh 50 g of the spice sample (material-liquid ratio 1:12) into a 1000 ml beaker, add 600 ml of 60% edible alcohol, seal it with plastic wrap and make a small hole. After ultrasonic extraction at 60 °C for 2 h, take it out and let it stand for 10 min to separate layers. Filter under reduced pressure, and concentrate and volume-fix it to 500 ml in a volumetric flask at 50 °C by rotary evaporation to obtain the chili pepper extract, star anise extract, and Chinese prickly ash extract for standby; (4) Blanching: After marinating the above duck legs, blanch them for 5 - 10 minutes; put the marinated duck legs, brine, pepper extract, star anise extract, and Chinese prickly ash extract into a vacuum bag according to the mass ratio of 1∶3.5∶0.4∶0.15∶0.1, evacuate the air, and then put it into the vacuum low-temperature brining device in Example 1 adjusted to 65°C for brining; after 8 hours, end the brining, and during the brining process, adjust the first motor 4 so that the pressing roller 21 presses the duck legs inside the vacuum bag placed on the placement groove 22 back and forth.

[0031] Comparative Example 1: A method for brining duck legs: Use the same duck leg treatment method, brine preparation method, and spice extract preparation method as in Example 2 above, mix the duck legs, brine, and spice extracts according to the ratio in Example 2, place them in a heating pot, bring to a boil over high heat, and then simmer for 5 hours to obtain brined duck legs.

[0032] Comparative Example 2: A method for vacuum low-temperature brining duck legs: Use the same duck leg treatment method, brine preparation method, and spice extract preparation method as in Example 2 above, mix the duck legs, brine, and spice extracts according to the ratio in Example 2, place them in a vacuum low-temperature heating pot, evacuate the air, adjust the temperature to 65°C, and stir and brine for 8 hours to obtain brined duck legs.

[0033] Detection: Detect the brined duck legs prepared in Example 2 and Comparative Examples 1 - 2 above: (1) Sensory evaluation Refer to Williams' nine-point scoring method to evaluate the sensory quality of the braised duck legs. The sensory quality evaluation items include tenderness, flavor, juiciness, and color. Each item scores the sensory quality of the braised duck legs according to five grades of 0 - 4, 4 - 8, 8 - 12, 12 - 16, and 16 - 20. The sensory quality score result is the sum of the above tenderness, flavor, juiciness, and color scores. A sensory evaluation panel consists of 5 appraisers.

[0034] The sensory quality score result is the sum of the above tenderness, flavor, juiciness, and color scores.

[0035] (2) Water holding capacity determination Refer to Sandro's method to determine the water holding capacity and make appropriate modifications on this basis. Weigh the brined duck leg sample (M1), weigh it again (M2) after centrifuging at 4°C for 20 minutes, and then dry it to a constant weight in a constant temperature drying oven at 105°C and weigh it again (M3). Each sample is measured in parallel 6 times, and the water holding capacity is calculated according to the following formula: Water holding capacity = (M1 - M2) / (M1 - M3) × 100% Where: M1 represents the weight of the marinated duck leg before centrifugation, in g; M2 represents the weight after centrifugation, in g; M3 represents the weight after drying, in g.

[0036] (3) Calculation of cooking loss Cooking loss = m1 / m2 × 100% Where: m1 represents the mass of the marinated duck leg after marinating, in g; m2 represents the mass of the duck leg before marinating, in g.

[0037] The specific test results are shown in the following table: Group Example 2 Comparative Example 1 Comparative Example 2 Sensory evaluation 90 85 86 Water holding capacity (%) 66.56 60 62.47 Cooking loss (%) 9.82 20.57 14.86 As can be seen from the above table, the marinated duck legs prepared in this application have better water-holding capacity and lower cooking loss compared with traditional marinating methods and ordinary vacuum low-temperature marinating methods. At the same time, the taste and flavor of the marinated duck legs are improved through pressing treatment, and the quality of the marinated products is enhanced.

[0038] The above is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, making equivalent substitutions or changes, should be covered within the protection scope of the present invention.

Claims

1. A low-temperature meat marinating device, comprising a temperature control box (1), a door (9) hinged at the front end of the temperature control box (1), and a plurality of heating mechanisms (3) arranged in parallel inside the temperature control box (1), characterized in that: A water bath layer (2) is arranged at the bottom and around the temperature control box (1), and a first heating plate (6) and a first temperature sensor (7) are arranged at the bottom of the water bath layer (2). A first motor (4) is arranged at the center of the top of the temperature control box (1). The output shaft of the first motor (4) is connected to the first rotating screw (5) inside the temperature control box (1), and the lower end of the first rotating screw (5) is rotatably connected to the bottom of the temperature control box (1). The heating mechanism (3) includes a placement plate (16) and a horizontal plate (17) arranged above the placement plate (16). A through hole (23) is arranged at the center of the placement plate (16). The first rotating screw (5) passes through the through hole (23) and is slidably connected to the through hole (23), and both sides of the placement plate (16) are fixed to the side walls of the temperature control box (1). A center block (24) is arranged in the center of the transverse plate (17); the first rotating screw (5) passes through the center block (24) and is threadedly connected to the center block (24); both ends of the transverse plate (17) are slidably connected to the inner wall of the temperature control box (1); side plates (18) are symmetrically arranged on the left and right sides of the lower end of the transverse plate (17); a second rotating screw (28) is symmetrically rotatably connected on the front and back sides between the side plates (18) on both sides; one end of the second rotating screw (28) passes through the side plate (18) and is connected to the output shaft of the second motor (35); pressing mechanisms (36) are symmetrically arranged at both ends of the second rotating screw (28); the interior of the placement plate (16) is a hollow structure, and both ends of the placement plate (16) are connected to the water bath layer (2) through the connecting port (25).

2. The low-temperature meat marinating equipment according to claim 1, characterized in that: The pressing mechanism (36) comprises a slider (19) and a U-shaped plate (20) connected to the lower end of the slider (19); the second rotating screw (28) passes through the slider (19) and is threadedly connected to the slider (19); the upper end of the slider (19) is slidably connected to the bottom of the cross plate (17); and a pressing roller (21) is rotatably connected inside the U-shaped plate (20).

3. A low-temperature meat marinating equipment according to claim 2, characterized in that: A slot (30) is provided at the bottom of the sliding block (19), a T-shaped block (31) is provided at the top of the U-shaped plate (20), the T-shaped block (31) is inserted into the slot (30), and the top of the T-shaped block (31) is connected to the upper end of the slot (30) via a plurality of extrusion elastic members (32).

4. The low-temperature meat marinating equipment according to claim 2, characterized in that: The pressing roller (21) is wrapped with an elastic layer (33) on the outside, and a plurality of extrusion protrusions (34) are arranged on the outside of the elastic layer (33).

5. The low-temperature meat marinating equipment according to claim 1, characterized in that: Limiting plates (29) are symmetrically arranged on both sides of the center of the second rotating screw (28).

6. The low-temperature meat marinating equipment according to claim 1, characterized in that: A steam generator (8) is arranged on the top of the temperature control box (1); the steam generator (8) is connected to a plurality of steam pipes (14) on the inner back plate of the temperature control box (1) through a connecting pipe (13); and a plurality of steam ports (15) are provided on the steam pipes (14).

7. The low-temperature meat marinating equipment according to claim 1, characterized in that: The placement plate (16) has placement grooves (22) symmetrically arranged on both sides of the upper end, and the bottom of the placement grooves (22) is in a nine-square grid shape, and the lower end of the nine-square grid at the bottom of the placement grooves (22) is connected to a second temperature sensor (27), and a second heating plate (26) is arranged at the lower end of the hollow layer of the placement plate (16).

8. The low-temperature meat marinating equipment according to claim 7, characterized in that: The box door (9) is provided with a controller (10), and the controller (10) is provided with a display screen (11) and a plurality of control buttons (12), the control buttons (12) are electrically connected to the first motor (4), the first heating plate (6), and the second heating plate (26), and the display screen (11) is signal-connected to the first temperature sensor (7) and the second temperature sensor (27).

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