Processing method of chilled fresh conditioned meat

Abstract

The invention relates to the technical field of chilled fresh conditioned meat processing, in particular to a processing method of chilled fresh conditioned meat, and solves the problems that most existing chilled fresh conditioned meat products are short in shelf life, poor in water-retaining property and tenderness, reduced in quality and the like due to a backward process. The manufacturing process and the packaging process of the chilled fresh conditioned meat are covered. The preparation method comprises the following steps: pretreating raw meat, proportioning, pickling and the like. The method comprises the steps of packaging, sterilizing and the like. The compound additive is used for the chilled fresh conditioned meat and the chilled fresh conditioned meat is accurately pickled, so that the pickling effect can be effectively improved, and meanwhile, the chilled fresh conditioned meat is packaged and subjected to ultrahigh-pressure sterilization treatment, so that the storage safety and stability of the chilled fresh conditioned meat are kept.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of chilled fresh processed meat, in particular to a processing method of chilled fresh processed meat. BACKGROUND

[0002] After the chilled fresh meat is deacidified, the meat quality is tender and the taste is greatly improved, and it is more easily absorbed and digested by the human body. Because cold chain is used in the links of storage, transportation and sales, the meat quality is more nutritious, safer and more delicious. The processed meat product, also known as the pre-prepared processed meat product, refers to fresh, frozen livestock and poultry meat or livestock and poultry by-products after primary processing, seasoning, pickling, rolling, powder coating and one or more processing methods, and then packaging or bulk handling, storage, transportation, sales at low temperature.

[0003] The processed meat product without cooking is essentially a non-immediate food product that is convenient, fast and nutritionally balanced. With the development of social economy and the acceleration of life rhythm, the processed product is a characteristic product after the smoked meat product, the fermented product and the baked product. The product is more and more, the development speed is faster and faster, the production and consumption quantity show an upward trend, and new products are constantly introduced into the market. The quality of the processed meat is affected by various factors, one of which is the processing technology. In the processing technology of the processed meat product, pickling is one of the key steps.

[0004] Most of the existing processed meat products are frozen products, and there are few chilled products. At the same time, the chilled products have poor water retention and tenderness, and there is no effective packaging and sterilization method, so that microorganisms multiply in large quantities, resulting in short shelf life of the chilled processed meat and quality decline. Therefore, it does not meet the existing market demand, and for this purpose, a processing method of chilled processed meat is proposed. SUMMARY

[0005] The purpose of the present application is to provide a processing method of chilled processed meat to solve the problem of short shelf life and quality decline of the chilled processed meat in the background art.

[0006] To achieve the above purpose, the present application provides the following technical scheme: a processing method of chilled processed meat, comprising the following steps:

[0007] S1: pretreatment of raw meat, selecting chilled fresh meat after deacidification, and removing fascia and excessive fat;

[0008] S2: dosing and pickling, adding a composite ingredient, placing the raw meat in a vacuum rolling machine, and adding a certain amount of the ingredient and a composite additive into the vacuum rolling machine;

[0009] Preferably, the composite additive consists of composite phosphate, papain and tea polyphenols, the added amount of the composite phosphate is 0.20%, the added amount of the papain is 0.15%, and the added amount of the tea polyphenols is 0.02% (based on the weight of the raw meat);

[0010] Preferably, the marinade consists of 1.20% salt, 0.50% soy sauce, 0.39% chili, 0.63% black pepper, 0.50% MSG, 0.60% cooking wine, 0.78% cumin and 0.20% fennel (based on the weight of the raw meat).

[0011] Preferably, the marinating time of the conditioned meat is 8 hours, the marinating temperature is 6° C., and the ratio of the marinating liquid to the conditioned meat is 45% (based on the weight of the raw meat).

[0012] Preferably, the vacuum degree of the vacuum tumbling machine is 0.08 MPa, and the vacuum tumbling machine performs intermittent tumbling on the meat, and the intermittent tumbling is tumbling for 30 minutes, and resting for 10 minutes, and so on.

[0013] A packaging process for chilled prepared meat, based on the production process of chilled prepared meat, comprises the following steps:

[0014] S1: The packaging method of fresh prepared meat is: vacuum packaging using aluminum foil;

[0015] S2: During the packaging process of fresh prepared meat, an ozone generator is continuously operated to sterilize the packaging environment. At the same time, the ambient temperature is controlled at 0-4°C.

[0016] S3: Sterilization method for fresh prepared meat: high pressure sterilization after packaging.

[0017] Preferably, the high-pressure sterilization treatment condition of the fresh cold prepared meat is 200-600 MPa, and the treatment time is 5-10 minutes.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] The present invention can effectively improve the pickling effect by accurately pickling the fresh prepared meat with additives and pickling materials and controlling the pickling conditions, so as to ensure that the fresh prepared meat maintains high quality and good taste after pickling. At the same time, the fresh prepared meat is vacuum-packed in aluminum foil and sterilized under high pressure to ensure the storage safety and stability of the fresh prepared meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 A flow chart of the present invention as a whole;

[0021] Figure 2A comparison chart of the pH value changes of the prepared meat during storage of the three packaging groups of the present invention;

[0022] Figure 3 A line chart comparing the changes in color of the prepared meat during storage of the three packaging groups of the present invention;

[0023] Figure 4 This is a line chart comparing the changes in the cooked meat TVB-N during storage in the three packaging groups of the present invention;

[0024] Figure 5 This is a line chart comparing the changes in MDA of the prepared meat during storage in the three packaging groups of the present invention;

[0025] Figure 6 This is a line chart comparing the changes in the total bacterial count of the prepared meat during storage in the three packaging groups of the present invention. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0027] See also Figure 1 The present invention provides an embodiment of a method for processing fresh cold prepared meat, comprising the following steps:

[0028] S1: Pre-processing of raw meat: select fresh meat that has been acid-drained and trim the fascia and excess fat;

[0029] S2: Seasoning, marinating, adding compound ingredients, placing the raw meat in a vacuum tumbler, and adding a certain amount of ingredients and compound additives into the vacuum tumbler;

[0030] Please refer to Tables 1 to 3. The composite additive consists of composite phosphate, papain and tea polyphenols. The addition amounts of composite phosphate are selected as 0.20%, 0.30% and 0.40%, the addition amounts of papain are selected as 0.10%, 0.15% and 0.20%, and the addition amounts of tea polyphenols are selected as 0.02%, 0.025% and 0.03% as the three levels of the orthogonal experiment.

[0031] Table 1 Effects of different addition amounts of compound phosphate on the quality of conditioned meat

[0032]

[0033] Table 2 Effects of different addition amounts of papain on the quality of processed meat

[0034]

[0035] Table 3 shows the effects of different amounts of tea polyphenols on the quality of prepared meat

[0036]

[0037] Please refer to Table 4. From the R values ​​in the table, we can see that the order of influence of the addition of the three ingredients on the comprehensive score of meat is A>C>B, that is, complex phosphates>tea polyphenols>papain.

[0038] Table 4 shows the orthogonal experimental design and results

[0039]

[0040] Please refer to Table 5. Factors A and C have a significant impact on the comprehensive score of meat, while factor B has no significant impact. According to the orthogonal test mean k, the optimal ratio can be obtained as A1B2C1, that is, the optimal pickling formula is 0.20% of compound phosphate, 0.15% of papain, and 0.02% of tea polyphenols.

[0041] To verify the reliability of the orthogonal test results, the optimal combination identified in this experiment was tested: 0.2% complex phosphate, 0.15% papain, and 0.02% tea polyphenols. The experiment was repeated three times, and shear force and sensory scores were measured. The final test results were: shear force 23.33N, sensory score 83.61, and a final overall score of 0.92. The actual results were consistent with the theoretical results, demonstrating the reliability of the orthogonal test results and confirming that the optimal combination identified in this experiment can effectively tenderize meat and improve palatability, thereby improving meat quality.

[0042] Table 5 is the variance analysis of the comprehensive score of the orthogonal test

[0043]

[0044] Please refer to Tables 6 to 8. Considering the results of cooking loss rate, shear force, pickling absorption rate and color difference test, it can be seen that the pickling time of about 8 hours is more suitable, so the pickling time of 6 hours, 8 hours and 10 hours is selected for response surface test. The pickling temperature of 6℃ is more suitable, so 4℃, 6℃ and 8℃ are selected for response surface test. The pickling liquid of about 45% is more suitable, so the pickling percentage of 30%, 45% and 60% are selected for response surface test. The pickling time of conditioned meat is 8 hours. h, the marinating temperature is 6°C, the ratio of marinade to conditioned meat is 45%, the marinade consists of 1.20% salt, 0.50% soy sauce, 0.39% chili, 0.63% black pepper, 0.50% MSG, 0.60% cooking wine, 0.78% cumin and 0.20% fennel, the vacuum degree of the vacuum tumbling machine is 0.08 MPa, and the vacuum tumbling machine performs intermittent tumbling on the original meat, and the intermittent tumbling is tumbling for 30 minutes, and resting for 10 minutes, and so on.

[0045] Determination of L in processed meat samples using TC-P2A automatic colorimeter * 、a * 、b * value, where L * Indicates the brightness value, ranging from 0 to 100. The larger the value, the greater the brightness; +a * The value is the redness value, -a * Indicates the green value, a * The larger the value, the higher the redness value; +b * Indicates yellowness value, -b * Indicates the blueness value. Calibrate with a standard white plate before measurement. Repeat the measurement three times for each sample, record the results, and take the average value.

[0046] Table 6 shows the effects of different marinating temperatures on the quality of cured meat

[0047]

[0048] Table 7 shows the effects of different marinating temperatures on the quality of cured meat

[0049]

[0050] Table 8 shows the effect of different percentages of marinade on the quality of prepared meat

[0051]

[0052] Please refer to Table 9. The sensory evaluation of fresh prepared meat includes the evaluation criteria of smell, color, flavor, mouthfeel and acceptability.

[0053] Table 9 shows the sensory scoring criteria

[0054]

[0055] Please refer to Tables 10 and 11, which show that there is no simple linear relationship between the experimental factors and the pickling absorption rate. The order of influence of the three factors on the comprehensive score is A>C>B, that is, pickling time> pickling liquid percentage> pickling temperature. The formula for calculating the pickling liquid absorption rate of cold fresh prepared meat is:

[0056]

[0057] Where m1 is the mass of the fresh prepared meat before marinating, and m2 is the mass of the fresh prepared meat after marinating and with the surface juice absorbed.

[0058] Table 10 shows the response surface design and results of pickling

[0059]

[0060]

[0061] Table 11 is the variance analysis of the comprehensive score of the response surface test

[0062]

[0063] Please refer to Table 12. The model correlation coefficient R2 is 0.9791, which is close to 1, indicating that the model correlation is good; the coefficient of variation is 9.98%. The smaller the value, the better the confidence, indicating that the model can better reflect the true value of the experiment.

[0064] Table 12 shows the credibility analysis of the model

[0065]

[0066] Please refer to Table 13. The microbial index standard for cold prepared meat is: Level 1 freshness value CFU / g<10 4 , secondary freshness value 10 4 <CFU / g<10 6 , spoilage value CFU / g>10 6 The basic nutritional components of meat include protein, fat, water and other indicators. The protein and fat content of the two groups did not change significantly. The water content of the cured group was significantly higher than that of the uncured group. On the one hand, this is because phosphate has water-retaining properties, and on the other hand, the auxiliary materials also have certain water absorption properties, which leads to the higher water content of the processed meat. As for ash content, the ash content of the cured group was significantly higher than that of the uncured group.

[0067] Table 13 shows the quality analysis of prepared meat

[0068]

[0069] Please refer to Table 14. The volatile basic nitrogen determination standards for fresh cold prepared meat are: first-level freshness value <15mg / 100g, 15mg / 100g < second-level freshness value <20mg / 100g, and spoilage value >20mg / 100g. The volatile basic nitrogen content of the uncured group was 6.4mg / 100g, and the volatile basic nitrogen content of the cured group was 6.9mg / 100g. The volatile basic nitrogen content of the cured group was higher than that of the uncured group, but the difference was not significant. It may be that protein is more easily decomposed into alkaline nitrogen-containing substances during the curing process, resulting in the volatile basic nitrogen content of the cured group being higher than that of the uncured group. The total colony count and coliform count of the uncured group were significantly higher than those of the cured group.

[0070] Table 14 is the analysis of the hygienic quality of prepared meat

[0071]

[0072] The calculation formula for the cooking loss rate of fresh prepared meat is:

[0073]

[0074] Wherein, M is the weight of the fresh prepared meat before steaming, in grams, and m is the weight of the fresh prepared meat after steaming and absorbing the surface juice;

[0075] The pH value of fresh prepared meat was measured using a pH-STAR carcass pH meter. The pH evaluation criteria were: first-grade freshness value 5.7-6.2, second-grade freshness value 6.2-6.7, and spoilage value >6.7.

[0076] The calculation formula for the malondialdehyde content in fresh prepared meat is:

[0077]

[0078] Among them, the unit of malondialdehyde content is nmol / mgprot;

[0079] See also Figure 1 A packaging method for fresh cold-seasoned meat comprises the following steps:

[0080] S1: The packaging method of fresh prepared meat is: vacuum packaging using aluminum foil;

[0081] S2: During the packaging process of fresh prepared meat, an ozone generator is continuously operated to sterilize the packaging environment. At the same time, the ambient temperature is controlled at 0-4°C.

[0082] S3: Sterilization method for fresh prepared meat: high pressure sterilization after packaging.

[0083] Among them, the high-pressure sterilization treatment of fresh prepared meat is 200-600Mpa, and the processing time is 5-10min.

[0084] See also Figure 2The pH values ​​of the groups showed an upward trend with the extension of storage time and the differences were significant. The pH values ​​varied between 5.44 and 7.36. The pH value of the control group was 6.68 on the 13th day, which reached the critical value of fresh meat spoilage. The pH values ​​of the PA+PE composite vacuum group and the aluminum foil vacuum group were 6.29 and 6.25, respectively, which were significantly lower than those of the control group. On the 19th day, the pH values ​​of the PA+PE composite vacuum group and the aluminum foil vacuum group were 6.86 and 6.61, respectively. The PA+PE composite vacuum group had exceeded the critical value of fresh meat, and the aluminum foil vacuum group was about to reach 6.7. The pH value of the control group was significantly lower than that of the control group. The pH value was significantly higher than that of the two vacuum-packed groups. The two groups of vacuum-packed prepared meat maintained the freshness of first-class fresh meat on the 10th day. On the 19th day of storage, the pH value of the PA+PE composite vacuum group was greater than 6.7, indicating that it was spoiled meat. After the two groups of prepared meat were packaged with vacuum packaging materials of different materials, the pH value of the PA+PE composite vacuum group was significantly higher than that of the aluminum foil vacuum group on the 19th day. From the 1st day to the 19th day, the pH value of the PA+PE composite vacuum group was higher than that of the aluminum foil vacuum group, indicating that the aluminum foil vacuum-packed prepared meat had better freshness. The longest storage period of aluminum foil vacuum-packed prepared meat was 19 days.

[0085] See also Figure 3 , the brightness value L of each treatment group * The decrease rate of the control group was faster, and the decrease rate of the PA+PE composite vacuum group and the aluminum foil vacuum group was * The decline was significantly lower than that in the control group. The decline in the PA+PE composite vacuum group was stable. On the 19th day, the control group L * 33.98, a decrease of 27.7%, PA+PE composite vacuum group L * The aluminum foil vacuum group L * The value was 37.07, a decrease of 17.1%, thus vacuum packaging delayed the processing of meat L * The reduction of the color of the prepared meat is more effective, and the prepared meat is vacuum packed in aluminum foil. * It was better than the PA+PE composite vacuum group, but there was no significant difference between the two vacuum packaging groups.

[0086] Redness value a of each treatment group * With the extension of storage time, the redness value of the two vacuum groups was significantly higher than that of the control group starting from the 5th day. In the first 13 days, the redness value of the PA+PE composite vacuum group and the aluminum foil vacuum group was * The difference was not significant, and the change was relatively small. On the 16th day, the redness value of the aluminum foil vacuum packaging group was significantly higher than that of the PA+PE composite vacuum packaging group. The experiment showed that vacuum packaging can help slow down the oxidation rate of myoglobin in the prepared meat, and aluminum foil vacuum packaging is more conducive to the storage of prepared meat than the PA+PE composite vacuum packaging group.

[0087] With the extension of storage time, the yellowness value of the processed meat gradually increased, which may be caused by the change of metmyoglobin content caused by muscle oxidation. The yellowness value of the PA+PE composite vacuum group and the aluminum foil vacuum group was significantly lower than that of the control group after the 7th day; from the 9th day onwards, the yellowness value of the aluminum foil vacuum group was significantly lower than that of the control group. * The results were significantly lower than those of the PA+PE composite vacuum group, indicating that the meat had better color quality after aluminum foil vacuum packaging. The reason for this result may be that the aluminum foil material avoids light exposure, inhibits muscle protein oxidation, and thus reduces b * .

[0088] See also Figure 4 Volatile basic nitrogen (TVB-N) refers to the ammonia and amine substances produced by the decomposition of protein by microorganisms during the storage process of animal food, which reflects the changes in the freshness of the prepared meat. The volatile basic nitrogen values ​​in the prepared meat of each treatment group showed an upward trend with the extension of storage time, which is closely related to the reproduction of microorganisms. The volatile basic nitrogen content of the control group reached 15.5mg / 100g on the 7th day and 20.28mg / 100g on the 13th day. The volatile basic nitrogen was significantly higher than that of the PA+PE composite vacuum group and the aluminum foil group. In the vacuum group, the content of volatile basic nitrogen exceeded the critical value of 20 mg / 100 g for fresh meat of fresh frozen livestock and poultry products set forth in the national food safety standard GB2707-2016. In the PA+PE composite vacuum group, the content of volatile basic nitrogen was 15.15 mg / 100 g on the 13th day, and was about to reach the critical value for fresh meat on the 16th day, with a storage period of up to 16 days. In the aluminum foil vacuum group, the content of volatile basic nitrogen was 16.2 mg / 100 g on the 16th day, which was significantly lower than that in the PA+PE composite vacuum group. It was about to reach the critical value for fresh meat on the 19th day, with a maximum storage period of up to 19 days.

[0089] See also Figure 5 The fat oxidation product, malondialdehyde (MDA), can undergo a condensation reaction with thiobarbituric acid to form a red product. Therefore, the MDA content is often used to reflect the degree of fat oxidation in the sample. The MDA content of each packaging group increased with the extension of storage time. At 4°C, the initial MDA values ​​of the control group, PA+PE composite vacuum group, and aluminum foil vacuum group were 0.31 nmol / mgprot. After 19 days, they increased to 2.41 nmol / mgprot, 1.79 nmol / mgprot, and 1.47 nmol / mgprot, respectively. There was no significant difference in MDA between the PA+PE composite vacuum group and the aluminum foil vacuum group, but the MDA values ​​of the two vacuum-packed groups were significantly different from those of the control group. Under the same storage time, the MDA content in the control group was the highest; the MDA content decreased after vacuum packaging, and the MDA content in the aluminum foil vacuum packaging was lower than that in the PA+PE composite vacuum packaging, but the difference between the two was not significant.

[0090] See also Figure 6The determination of total colony count can be used to evaluate the bacterial contamination and hygienic quality of samples. During the storage of prepared meat, the total colony count of each packaging group showed an upward trend, with the control group growing at the fastest rate, while the aluminum foil vacuum group grew at the slowest rate, indicating that vacuum treatment inhibited the reproduction of microorganisms. The total colony count of the control group was 5.66 lg (CFU / g) on ​​the 13th day and 6.24 lg (CFU / g) on ​​the 16th day, indicating that the control group reached the critical value of the fresh meat standard between the 13th and 16th days; the total colony count of the PA+PE composite vacuum group was 5.88 lg (CFU / g) on ​​the 16th day and 6.74 lg (CFU / g) on ​​the 19th day, indicating that the PA+PE composite vacuum group reached the critical value of the fresh meat standard on the 17th day; the total colony count of the aluminum foil vacuum group was 6.37 lg (CFU / g) on ​​the 19th day, reaching the critical standard for fresh meat, indicating that aluminum foil vacuum packaging of prepared meat is more effective in inhibiting microbial reproduction, and has a longer storage period and good preservation effect.

[0091] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims, not the foregoing description, and all variations within the meaning and range of equivalents of the claims are intended to be included therein. Any reference sign in a claim should not be construed as limiting the claim to which it relates.

Claims

1. A method for processing fresh cold-seasoned meat, characterized in that: Including the production and packaging process of fresh chilled prepared meat.

2. The production process according to claim 1, characterized in that: The steps include: S1: Raw meat and pre-processing: select fresh meat that has been acid-drained and trim the fascia and excess fat; S2: seasoning, marinating, adding compound ingredients, placing the raw meat in a vacuum tumbling machine, and adding a quantitative compound additive into the vacuum tumbling machine. S3: The entire production process must be carried out in an environment of 0-4°C to control the reproduction of microorganisms.

3. The raw meat and pretreatment according to claim 2, characterized in that: The raw meat should be fresh meat that has been acid-drained and the fascia and excess fat should be removed.

4. The ingredient according to claim 2, characterized in that The marinade consists of 1.20% salt, 0.50% soy sauce, 0.39% chili, 0.63% black pepper, 0.50% MSG, 0.60% cooking wine, 0.78% cumin and 0.20% fennel (calculated based on the weight of the raw meat).

5. The pickling process according to claim 2, characterized in that: Add compound additives and use a vacuum meat rolling machine to roll and marinate under specific parameters.

6. The composite additive according to claim 5, characterized in that The composite additive consists of composite phosphate, papain and tea polyphenols. The added amount of the composite phosphate is 0.20% (based on the weight of the raw meat), the added amount of the papain is 0.15%, and the added amount of the tea polyphenols is 0.02%.

7. The tumbling and kneading marinade according to claim 5, characterized in that: The vacuum tumbler had a vacuum level of 0.08 MPa and intermittently tumbled the meat, with the intermittent tumbling cycle consisting of 30 minutes of tumbling followed by a 10-minute rest. The cured meat was marinated for 8 hours at a temperature of 6°C, with the proportion of the curing liquid to the cured meat being 45% (based on the weight of the raw meat).

8. The packaging process according to claim 2, characterized in that: The steps include: S1: The packaging method of fresh prepared meat is: vacuum packaging using aluminum foil; S2: During the packaging process of fresh prepared meat, an ozone generator is continuously operated to sterilize the packaging environment. At the same time, the ambient temperature is controlled at 0-4°C. S3: Sterilization method for fresh prepared meat: high pressure sterilization after packaging.

9. The packaging method according to claim 8, characterized in that: Vacuum packed in aluminum foil.

10. The sterilization method according to claim 8, characterized in that: High pressure sterilization is used, wherein the high pressure sterilization is 200-600 MPa and the processing time is 5-10 minutes.

Images