Nitrate-free leisure flavor fan rib and processing method thereof

Abstract

The invention relates to a processing method of a nitrate-free leisure flavored fan bone. The processing method comprises the following steps: (1) pretreatment: sawing a frozen fan bone into slices; (2) unfreezing: unfreezing the sheet-shaped fan ribs until the central temperature is 0-4 DEG C; (3) pickling: tumbling the unfrozen fan ribs and auxiliary materials in a tumbling machine; in conclusion, through the combination of the pickling process and the baking process, the product is scorch-fragrant in appearance and fresh and tender in interior; a segmented temperature control technology prolongs the shelf life of the product and keeps the meat fresh and tender; in addition, natural fermentation strains such as staphylococcus calvus can enrich the flavor and shorten the production cycle, no chemical preservatives such as nitrite are added, the health requirement is met, the process steps are simple, parameters are controllable, the method is suitable for large-scale production, the cost is low, and the market prospect is wide.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a saltpeter-free leisure-flavored fan rib and a processing method thereof. Background Art

[0002] As an emerging category of meat products, casual meat products aim to meet consumers' diverse leisure needs. These products, with their unique flavor, convenient consumption, and balanced nutritional profile, are becoming a key growth driver in the food market. Their functional attributes encompass ready-to-eat, entertaining, snackable, and nutritionally healthy aspects, suggesting broad market prospects and development potential.

[0003] Pork fan bones are taken from the pig shoulder blade and are named for their flat and wide fan-shaped structure. The bones in this area are surrounded by a moderate amount of tender muscle and fat. They are rich in collagen, calcium, phosphorus and various trace elements, which have a positive effect on bone health and nutritional supplementation. At present, pork fan bones are widely used in the field of cooking, and are often prepared by stewing, braising, grilling, etc. to bring out their unique taste and nourishing value. However, the processing technology of existing leisure meat products is generally more complicated, resulting in high production costs, and the traditional processing method of pork fan bones has technical bottlenecks in taking into account its unique taste and flavor. Summary of the Invention

[0004] The present invention aims to provide a saltpeter-free leisure-flavored fan bone and a processing method thereof, so as to solve the technical problems that the existing leisure fan bone products have complex processing technology, are difficult to take into account both flavor and taste, and usually rely on coloring agents such as nitrite, which is not good for health.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions: A method for processing saltpeter-free casual flavored fan ribs comprises the following steps: (1) Pretreatment: Saw the frozen fan bone into slices; (2) Thawing: Thaw the sliced ​​ribs to a center temperature of 0-4°C; (3) Marinating: tumble the thawed fan bones and auxiliary materials in a tumbler, wherein the fan bones are 165-170 parts, and the auxiliary materials include, by weight, 15-20 parts of ice water, 2-4 parts of salt, 15-18 parts of sugar, 2-4 parts of oyster sauce, 2-4 parts of light soy sauce, 0.1-0.2 parts of white wine, 1.5-2.0 parts of black pepper powder, 1.5-2.0 parts of crushed black pepper, 0.2-0.3 parts of sodium tripolyphosphate, 0.5-1.0 parts of sodium D-isoascorbate, 0.0001-0.0002 parts of Staphylococcus aureus, and 0.2-0.5 parts of fruit and vegetable powder; after tumbling, the meat temperature is not more than 8°C; (4) Baking: Place the fan bones marinated in step (3) in an oven and bake them in sections under controlled temperature; (5) After baking, cooling and packaging are completed.

[0006] Furthermore, the fan bones are pig fan bones, and the specifications of the fan bones cut into slices in step (1) are: thickness 0.8 cm, length greater than 10 cm.

[0007] Furthermore, the tumbling parameters in step (2) are vacuum degree -0.08 MPa, rotation speed 10 r / min, and total duration 120 min, wherein the working time is 20 min and the pause time is 10 min in sequence.

[0008] Furthermore, the parameters of the segmented temperature-controlled baking in step (4) are: baking at 48°C for 25 min → baking at 58°C for 30 min → baking at 78°C for (25–40) min → baking at 65°C for (60–100) min → baking at 48°C for (40–60) min.

[0009] A saltpeter-free casual-flavored fan rib is prepared by any of the above-mentioned processing methods.

[0010] Compared with the prior art, the beneficial effects of the present invention are: the combination of the pickling and baking processes of the present invention improves the taste and flavor of the fan bones, and in the pickling process, nitrite is synergistically replaced by bovine Staphylococcus and fruit and vegetable powder to achieve nitrate-free processing, combined with the five-stage temperature-controlled baking process, while ensuring food safety, the flavor level and the crispy and tender taste of the fan bones are significantly improved; the tumbling and kneading process cooperates with sodium tripolyphosphate to enhance water retention, so that the product has both the standardized advantages of industrial production and the effect of extending the shelf life, while reducing processing complexity and cost. DETAILED DESCRIPTION

[0011] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention. The present invention is further described in detail below with reference to the embodiments.

[0012] A method for processing saltpeter-free casual-flavor fan ribs comprises the following steps: (1) Pretreatment: Saw the frozen fan bone into slices with a thickness of 0.8 cm and a length greater than 10 cm; (2) Thawing: Place the sliced ​​fan bones in a cold storage to thaw, so that the core temperature of the meat reaches 0-4°C; (3) Marinating: tumble the thawed fan bones with auxiliary materials in a tumbler. The auxiliary materials include ice water, sugar, salt, oyster sauce, light soy sauce, white wine, black pepper powder, crushed black pepper, sodium tripolyphosphate, sodium D-isoascorbate, Staphylococcus aureus, and fruit and vegetable powder. The tumbling conditions are preferably vacuum degree -0.08 MPa, speed 10 r / min, and tumbling time of about 120 minutes (working for 20 minutes and resting for 10 minutes). At the end of marinating, the meat temperature drops to ≤8°C. (4) Baking: Take out the marinated fan bones and place them evenly on a baking tray, then put them into the oven. Baking is carried out in a segmented temperature control manner: for example, first bake at 48°C for 25 minutes, then bake at 58°C for 30 minutes, then bake at 78°C for 25-40 minutes, then bake at 65°C for 60-100 minutes, and finally bake at 48°C for 40-60 minutes. This process makes the outer layer of the product crispy and the inside fully cooked. (5) After baking, the fan rib products are cooled to room temperature and then packaged and stored.

[0013] In Example 1, the above method is used to process the fan ribs, wherein the ingredients in step (3) are as follows by weight: 170 parts of fan ribs, 15 parts of ice water, 15 parts of sugar, 2 parts of salt, 2 parts of oyster sauce, 2 parts of light soy sauce, 0.1 part of white wine, 1.5 parts of black pepper powder, 1.5 parts of crushed black pepper, 0.2 part of sodium tripolyphosphate, 0.5 part of sodium D-isoascorbate, 0.0001 part of Staphylococcus aureus, and 0.2 part of fruit and vegetable powder. The segmented baking parameters in step (4) are set as follows: baking at 48°C for 25 minutes, then baking at 58°C for 30 minutes, then baking at 78°C for 25 minutes, then baking at 65°C for 60 minutes, and finally baking at 48°C for 40 minutes. According to the above process steps, the product of salt-free casual flavor fan ribs can be obtained.

[0014] Examples 2 to 4 are similar to Example 1, and differ only slightly in the number of raw materials and baking parameters. Specifically, in Example 2, the ingredients in step (3) are as follows by weight: 170 parts of fan bones, 20 parts of ice water, 18 parts of sugar, 3 parts of salt, 3 parts of oyster sauce, 3 parts of light soy sauce, 0.2 parts of white wine, 2.0 parts of black pepper powder, 2.0 parts of crushed black pepper, 0.23 parts of sodium tripolyphosphate, 0.8 parts of sodium D-isoascorbate, 0.00015 parts of Staphylococcus aureus, and 0.3 parts of fruit and vegetable powder. The segmented baking parameters of step (4) are set as follows: baking at 48°C for 25 minutes, then baking at 58°C for 30 minutes, then baking at 78°C for 40 minutes, then baking at 65°C for 80 minutes, and finally baking at 48°C for 60 minutes.

[0015] In Example 3, the ingredients in step (3) are as follows by weight: 165 parts of fan bones, 15 parts of ice water, 15 parts of sugar, 2 parts of salt, 2 parts of oyster sauce, 2 parts of light soy sauce, 0.1 part of white wine, 1.5 parts of black pepper powder, 1.5 parts of crushed black pepper, 0.3 part of sodium tripolyphosphate, 0.5 part of sodium D-isoascorbate, 0.0002 parts of Staphylococcus aureus, and 0.5 part of fruit and vegetable powder. The segmented baking parameters of step (4) are set as follows: baking at 48°C for 25 minutes, then baking at 58°C for 30 minutes, then baking at 78°C for 25 minutes, then baking at 65°C for 80 minutes, and finally baking at 48°C for 40 minutes.

[0016] In Example 4, the ingredients in step (3) are as follows by weight: 165 parts of fan bones, 20 parts of ice water, 18 parts of sugar, 4 parts of salt, 4 parts of oyster sauce, 4 parts of light soy sauce, 0.2 parts of white wine, 2.0 parts of black pepper powder, 2.0 parts of crushed black pepper, 0.25 parts of sodium tripolyphosphate, 1.0 part of sodium D-isoascorbate, 0.0002 parts of Staphylococcus aureus, and 0.4 parts of fruit and vegetable powder. The segmented baking parameters of step (4) are set as follows: baking at 48°C for 25 minutes, then baking at 58°C for 30 minutes, then baking at 78°C for 30 minutes, then baking at 65°C for 70 minutes, and finally baking at 48°C for 40 minutes.

[0017] The above different embodiments show that the present invention can prepare leisure fan bone products with slightly different flavors by adjusting the amount of ice water, the proportions of auxiliary materials such as sugar, salt, oyster sauce, light soy sauce, as well as the baking time and temperature range, thereby meeting different taste requirements. The products prepared in each embodiment have a golden red color, a mellow flavor, and tender meat.

[0018] It should be noted that, in this document, terms such as "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements that are inherent to such process, method, article or apparatus.

[0019] While 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 these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for processing salt-free casual flavored fan ribs, characterized in that: The following steps are involved: (1) Pretreatment: Saw the frozen fan bone into slices; (2) Thawing: Thaw the sliced ​​fan bones to a center temperature of 0-4°C; (3) Marinating: tumble the thawed fan bones and auxiliary materials in a tumbler, wherein the fan bones are 165-170 parts, and the auxiliary materials include, by weight, 15-20 parts of ice water, 2-4 parts of salt, 15-18 parts of sugar, 2-4 parts of oyster sauce, 2-4 parts of light soy sauce, 0.1-0.2 parts of white wine, 1.5-2.0 parts of black pepper powder, 1.5-2.0 parts of crushed black pepper, 0.2-0.3 parts of sodium tripolyphosphate, 0.5-1.0 parts of sodium D-isoascorbate, 0.0001-0.0002 parts of bovine Staphylococcus aureus, and 0.2-0.5 parts of fruit and vegetable powder; after tumbling, the meat temperature is not more than 8°C; (4) Baking: Place the fan ribs marinated in step (3) in an oven and bake them in sections under controlled temperature; (5) After baking, cooling and packaging are completed.

2. The method for processing salt-free casual flavored fan ribs according to claim 1, characterized in that: The fan bones are pig fan bones, and the specifications of the fan bones cut into slices in step (1) are: thickness 0.8 cm, length greater than 10 cm.

3. The salt-free casual flavored fan ribs and the processing method thereof according to claim 1, characterized in that: The tumbling parameters in step (2) are vacuum degree -0.08 MPa, rotation speed 10 r / min, and total duration 120 min, wherein the working time is 20 min and the pause time is 10 min in a cycle.

4. The method for processing salt-free casual flavored fan ribs according to claim 1, characterized in that: The parameters of the segmented temperature-controlled baking in step (4) are: baking at 48°C for 25 min → baking at 58°C for 30 min → baking at 78°C for (25–40) min → baking at 65°C for (60–100) min → baking at 48°C for (40–60) min.

5. A salt-free casual flavor fan ribs, characterized by: The invention is prepared by the processing method according to any one of claims 1 to 4.