Processing method for improving quality stability of preserved meat and preserved meat product

Abstract

The invention discloses a processing method for improving quality stability of preserved meat and a preserved meat product, the processing method comprises the steps of raw material pretreatment, pickling treatment, variable-temperature baking and post-treatment, the variable-temperature baking comprises a preheating fermentation stage, a cooling, water locking and color changing stage, a color developing and shrinking stage and a low-temperature drying and shaping stage; the skin-meat separation rate of the preserved meat is reduced from 25-30% of the traditional constant-temperature process to 1% or below, and the product qualification rate is increased by 25% or above. According to the invention, the problem of skin and meat separation is effectively solved: through a staged temperature-variable humidity-variable baking process, the shrinkage rates of all components (pigskin, fat meat and lean meat) of meat strips tend to be synchronous, and skin and meat separation caused by stress difference is remarkably reduced. The nutritional quality and the safety are improved. The adding time of the chilies is adjusted to be after pickling and before baking, volatile aroma substances of the chilies are effectively reserved, and the flavor of the chilies is more harmonious and stable.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cured meat processing, in particular to a processing method for improving the quality stability of cured meat and a cured meat product. BACKGROUND

[0002] As a traditional meat product, the processing technology of cured meat has been disclosed in the prior art. For example, CN109699926A discloses a preparation method of cured meat, which uses fresh pork as raw material and completes processing through constant temperature baking; CN103989189A discloses a method for making flower pork cured meat, which also uses fresh flower pork as raw material and adopts single temperature control in the baking process. The above-mentioned prior art takes fresh / fresh-kept meat as the core processing object, and the process design is not adapted to the characteristics of frozen meat raw material.

[0003] In the current food industry, in order to ensure the stability and quality of raw material supply, frozen pork is usually used as raw material in cured meat production. However, after thawing, frozen meat is prone to cell structure damage, uneven water loss and other problems. When using the existing constant temperature baking process for processing, the shrinkage stress difference between the fat, lean meat and pork skin of the cured meat is significant, which easily leads to skin and meat separation, resulting in low product qualification rate (the skin and meat separation rate of traditional process can reach more than 25%) and high proportion of after-sales complaints.

[0004] In addition, in the existing processing of cured meat with chili flavor, chili is usually added synchronously with the curing material, which easily leads to loss of chili aroma during curing and subsequent processing, excessive penetration of capsaicin into meat and bitter problem, and fermentation of chili affecting the shelf life of the final product. At the same time, the existing process focuses on the improvement of flavor and taste, and does not systematically combine the baking process with the retention of nutrients and the control of harmful substances in cured meat, so there is a significant upgrading space for the process. SUMMARY

[0005] The purpose of the present application is to provide a processing method for improving the quality stability of cured meat and a cured meat product, which reduces the skin and meat separation rate; at the same time optimizes the addition time of chili in cured meat with chili, improves the flavor stability; further realizes the retention of nutrients and reduction of harmful substances in cured meat through precise temperature control, solves the problems of poor adaptability and uneven product quality of the existing process.

[0006] The technical solution of the present application:

[0007] A processing method for improving the quality stability of cured meat, comprising the steps of raw material pretreatment, curing treatment, variable temperature baking and post-treatment, wherein the variable temperature baking specifically comprises:

[0008] Preheating fermentation stage: temperature 60-65℃, humidity 70%-75%, duration 1.5-2.5h;

[0009] Cooling and water-locking color-changing stage: temperature 45-50 DEG C, humidity 55%-60%, for 5-6 h;

[0010] Color development and shrinkage stage: temperature 52-54 DEG C, humidity 45%-50%, for 15-18 h;

[0011] Low-temperature drying and shaping stage: temperature 35-40 DEG C, humidity 30%-35%, for 5-6 h.

[0012] Further, the raw material pretreatment comprises:

[0013] Frozen meat thawing: placing the frozen pork with skin in a 0-4 DEG C refrigeration environment for 12-16 h to thaw to a center temperature of-2 DEG C to 0 DEG C;

[0014] Trimming and cutting: removing fascia and blood stasis, and cutting into strips with a width of 8-10 cm and a length of 30-35 cm, and a single piece weighing 1.3-1.5 kg;

[0015] Washing and draining: after ice water washing, draining until no obvious water stains are present on the surface, and the water content is controlled to be 72%-75%.

[0016] Further, the curing treatment is that the meat strips after pretreatment and the curing agent are placed into a vacuum tumbling machine for treatment, and then cured at 0-4 DEG C for 5-7 days, and turned over every 48 h.

[0017] Further, the curing agent comprises, in percentage of the weight of the pork, 3.0%-3.5% of salt, 2.0%-2.5% of baijiu, 0.1%-0.2% of Sichuan pepper, and 0.01%-0.015% of sodium nitrite.

[0018] Further, after the curing treatment is completed and before the temperature-variable roasting is started, a step of adding chili is added:

[0019] Chili pretreatment: crushing dry chili to 80-100 mesh;

[0020] Smearing operation: smearing the dry chili powder on the surface and incision of the meat strips at a dosage of 1.0%-2.0% of the weight of the pork, and then entering the temperature-variable roasting process.

[0021] Further, the post-treatment comprises: placing the bacon at room temperature after the roasting is completed, and then vacuum packaging and sterilizing in a 85 DEG C water bath for 15 min, and the water content of the finished product is ≤50%.

[0022] The application also provides a bacon product prepared by the above method.

[0023] The application realizes the following technical effects through process improvement:

[0024] 1. Effectively solve the problem of skin and meat separation: through the process of staged temperature and humidity control drying, the shrinkage rate of each component of the meat strip (pig skin, fat, lean meat) tends to be synchronized, significantly reducing the skin and meat separation caused by stress difference. Through actual production verification, the skin and meat separation rate of bacon can be reduced from 25%-30% of traditional process to less than 5%, greatly improving the product pass rate. After the company improved the process, the proportion of "skin and meat separation" related in after-sales complaints decreased from 40% to less than 3%, significantly improving the market recognition of the product.

[0025] 2. Improve nutritional quality and safety: precise temperature and humidity control, especially lower final drying temperature, reduces fat oxidation, significantly reduces harmful substances such as malondialdehyde (MDA) in the final product, and is beneficial to the retention of protein.

[0026] After detection, the physicochemical indexes of the bacon prepared by the application are as follows:

[0027] Peroxide value (calculated on fat) ≤0.5 g / 100g;

[0028] Lead (calculated as Pb) ≤0.3mg / kg;

[0029] Cadmium (calculated as Cd) ≤0.1mg / kg;

[0030] Total arsenic (calculated as As) ≤0.5mg / kg;

[0031] Chromium (calculated as Cr) ≤0.95mg / kg;

[0032] N-dimethyl nitrosamine ≤3.0μg / kg;

[0033] Sodium diacetate ≤3.0g / kg;

[0034] Nitrite residue (calculated as NaNO2) ≤30.0mg / kg.

[0035] 3. Optimize the flavor of chili: by adjusting the addition time of chili to after marinating and before roasting, the volatile aroma substances of chili are effectively preserved, avoiding the flavor degradation and bitterness problems caused by long-term contact with the marinade, making the chili flavor more coordinated and stable. DETAILED DESCRIPTION

[0036] The technical solutions in the embodiments of the application will be described below in conjunction with the embodiments of the application. Obviously, the described embodiments are only a part of the embodiments of the application, not all embodiments. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of the application.

[0037] The application provides a processing method for improving the quality stability of bacon, which comprises the steps of raw material pretreatment, curing treatment, variable-temperature baking and post-treatment.

[0038] Preheating fermentation stage: temperature 60-65 DEG C, humidity 70%-75%, duration 1.5-2.5 h;

[0039] Temperature reduction, moisture retention and color conversion stage: temperature 45-50 DEG C, humidity 55%-60%, duration 5-6 h;

[0040] Color development and shrinkage stage: temperature 52-54 DEG C, humidity 45%-50%, duration 15-18 h;

[0041] Low-temperature drying and shaping stage: temperature 35-40 DEG C, humidity 30%-35%, duration 5-6 h.

[0042] Further, the raw material pretreatment comprises:

[0043] Frozen meat thawing: placing the frozen pork with skin in a 0-4 DEG C refrigerated environment for thawing for 12-16 h, and thawing to a center temperature of-2 DEG C to 0 DEG C;

[0044] Trimming and cutting: removing fascia and congestion, and cutting into strips with a width of 8-10 cm and a length of 30-35 cm, and a single piece weighing 1.3-1.5 kg;

[0045] Washing and draining: after ice water washing, draining until no obvious water stains are present on the surface, and the water content is controlled to be 72%-75%.

[0046] Further, the curing treatment is that the meat strips after pretreatment are placed in a vacuum tumbling machine with curing agents, and then cured at 0-4 DEG C for 5-7 days, and turned over every 48 h.

[0047] Further, the curing agents comprise, in percentage of the weight of the pork, 3.0%-3.5% of salt, 2.0%-2.5% of baijiu, 0.1%-0.2% of Sichuan pepper and 0.01%-0.015% of sodium nitrite.

[0048] Further, after the curing treatment is completed and before the variable-temperature baking is started, a chili adding step is added.

[0049] Chili pretreatment: crushing dry chilies to 80-100 mesh;

[0050] Smearing operation: uniformly smearing the dry chili powder on the surface and incision of the meat strips at a dosage of 1.0%-2.0% of the weight of the pork, and then entering the variable-temperature baking process.

[0051] Further, the post-processing includes: placing the bacon in a 20-25℃ environment to cool to room temperature after baking is completed, vacuum packaging, and sterilizing in a 85℃ water bath for 15 minutes, and the water content of the finished product is ≤50%.

[0052] The application also provides a bacon product prepared by the above method.

[0053] Example 1: A processing method for improving the quality stability of bacon.

[0054] Raw material pretreatment: take 10 kg of frozen pork belly with skin (the fat-to-lean ratio is about 1:2.5), place it in a 0-4℃ refrigerated environment for thawing for 14 hours, until the center temperature is about -1℃. Then trim and remove the fascia, cut it into strips about 9 cm wide and 32 cm long, quickly rinse with ice water, and then drain until there is no obvious water stain on the surface.

[0055] Curing treatment: weigh 3.2% of salt, 2.2% of white wine, 0.15% of Sichuan pepper, and 0.012% of sodium nitrite according to the weight of the pork, mix them evenly to make a curing agent. After rolling and kneading the strips and the curing agent in a vacuum rolling machine, cure them at 2℃ for 6 days, and turn them over every 48 hours during the curing period.

[0056] Variable-temperature baking: hang the cured strips in a drying room and bake them according to the following four stages:

[0057] Preheating and fermentation stage: set the temperature to 62℃ and the humidity to 72%, and maintain for 2 hours.

[0058] Cooling, moisture retention, and color change stage: set the temperature to 48℃ and the humidity to 58%, and maintain for 5.5 hours.

[0059] Color development and shrinkage stage: set the temperature to 53℃ and the humidity to 48%, and maintain for 16 hours.

[0060] Low-temperature drying and shaping stage: set the temperature to 38℃ and the humidity to 32%, and maintain for 5.5 hours.

[0061] Post-processing: after baking is completed, place the bacon in a 22℃ environment to cool to room temperature, then vacuum package it, and sterilize it in a 85℃ water bath for 15 minutes. The finished bacon product has a complete shape and uniform color, and the skin-meat separation rate is 0.8% after testing.

[0062] Example 2: Preparation of bacon with chili flavor

[0063] According to the steps of Example 1, perform raw material pretreatment and curing treatment.

[0064] Before entering the baking stage, take 150 grams (1.5% of the meat weight) of dry chili powder with a particle size of 80-100 mesh and evenly apply it to the surface and incision of the strips.

[0065] Subsequently, the same temperature-variable baking parameters and post-processing steps as in Example 1 were followed. The finished product had both the inherent flavor of bacon and the harmonious aroma of chili, with high sensory evaluation scores and no obvious bitterness.

[0066] Comparative Example: Traditional Constant Temperature Process

[0067] The same batch and specification of frozen pork belly as in Example 1 were taken, and the same pretreatment and curing steps were followed. After curing, the pork belly was placed in a drying room and baked at a constant temperature of 55°C for 24 hours. Then the same cooling, packaging and sterilization post-processing was performed. The finished product had obvious skin and meat separation, and the separation rate was 28% by statistics.

[0068] In addition to the above preferred embodiments, the present application also has other embodiments, and all other embodiments obtained by those of ordinary skill in the art based on the examples in the present application without creative labor are within the scope of the present application.

Claims

1. A processing method for improving the quality stability of bacon, characterized by, The method comprises raw material pretreatment, curing treatment, variable-temperature baking and post-treatment steps, and the variable-temperature baking specifically comprises: Preheating fermentation stage: temperature 60-65℃, humidity 70%-75%, duration 1.5-2.5h; Temperature reduction and moisture retention color conversion stage: temperature 45-50℃, humidity 55%-60%, duration 5-6h; Color development and shrinkage stage: temperature 52-54℃, humidity 45%-50%, duration 15-18h; Low-temperature drying and shaping stage: temperature 35-40℃, humidity 30%-35%, duration 5-6h.

2. The method for improving the quality stability of bacon according to claim 1, wherein The raw material pretreatment comprises: Frozen meat thawing: placing the frozen pork with skin in a 0-4℃ refrigerated environment for thawing for 12-16h until the center temperature is -2℃ to 0℃; Trimming and cutting: removing fascia and blood clots, and cutting into strips with a width of 8-10cm and a length of 30-35cm, and the weight of a single piece is 1.3-1.5kg; Washing and draining: after ice water washing, draining until there is no obvious water stain on the surface, and the water content is controlled at 72%-75%.

3. The method of claim 1, wherein the method is characterized by, The curing treatment is that the meat strips after pretreatment are put into a vacuum tumbling machine with curing agents, and then cured at 0-4℃ for 5-7 days, and turned over every 48h.

4. The method for improving the quality stability of bacon according to claim 3, wherein The curing agents comprise, in percentage of the weight of the pork, 3.0%-3.5% of salt, 2.0%-2.5% of baijiu, 0.1%-0.2% of Sichuan pepper and 0.01%-0.015% of sodium nitrite.

5. The method of claim 1, wherein the method is a method for improving the quality stability of bacon. After the curing treatment is completed and before the variable-temperature baking is started, a step of adding chili is added: Chili pretreatment: dry chili is crushed to 80-100 mesh; Smearing operation: the dry chili powder is uniformly smeared on the surface of the meat strips and the incision at a dosage of 1.0%-2.0% of the weight of the pork, and then enters the variable-temperature baking process.

6. The method of claim 1, wherein the method is a method for improving the quality stability of bacon. The post-treatment comprises: after the baking is completed, the bacon is placed in a 20-25℃ environment to cool to room temperature, vacuum packaged and sterilized in a 85℃ water bath for 15min, and the water content of the finished product is ≤50%.

7. A cured meat product, characterized in that, Prepared by the method of any one of claims 1 to 6. Prepared by the method of any one of claims 1 to 6.