Vacuum rolling and kneading processing method of low-salt tender-keeping venison for dough meals

Abstract

The invention relates to a vacuum rolling and kneading processing method of low-salt tender-keeping venison for dough meals, and belongs to the technical field of meat product processing. Comprising the following steps: raw material pretreatment, preparation of a low-salt nutritional pickling solution, vacuum tumbling, intermediate standing, second-stage intermittent tumbling, low-temperature standing pickling, molding and hot processing, and cooling and storage. The method has the advantages that tenderness and water retention are achieved under the low-salt condition, the product can still keep good taste and appearance when being subjected to cold storage / freezing and reheating supply after being subjected to hot processing in a central kitchen, the method adapts to the technological conditions of concentrated reheating equipment for group meals, the nutritional value is improved, the product forms are diversified, and the used method is easy to industrially popularize and has good industrial popularization prospects.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of meat processing, and particularly relates to a low-salt tender deer meat vacuum tumbling processing method suitable for group meal centralized processing and reheating supply. BACKGROUND

[0002] The field of group meals (schools, enterprises and institutions, hospitals, old-age care institutions, etc.) has put forward comprehensive requirements of large quantities, standardization, balanced nutrition and edible safety for main dishes of meat products. Deer meat, especially sika deer meat, has the characteristics of low fat content, high protein content, and high proportion of unsaturated fatty acids, and is an ideal source of healthy animal protein. However, in actual group meal applications, deer meat has the following problems:

[0003] (1) Muscle fibers are dense and dry;

[0004] Deer meat fibers are fine and tight, and under traditional curing and heating conditions, the problem of obvious shrinkage and hard chewing is prone to occur, especially after centralized heating and reheating, the taste is dry, which is not conducive to large-scale promotion.

[0005] (2) Traditional improvement of taste relies on high salt and high oil;

[0006] In order to improve the taste and flavor of deer meat, some processors will increase the amount of salt and fat to enhance the umami and juiciness, which is contrary to the policy guidance of reducing salt and fat intake and advocating healthy diet in the current group meal field.

[0007] (3) Centralized processing and reheating lead to quality fluctuations;

[0008] Group meals usually adopt the mode of centralized processing in central kitchen, cold (frozen) chain distribution, and centralized reheating before meal. Ordinary static curing or simple stirring curing process is difficult to adapt to large-scale processing, and under low-salt conditions, it is more prone to problems such as serious water loss, high shrinkage rate, rough surface, etc. during the reheating stage, and the batch stability of the product is poor.

[0009] Vacuum tumbling technology has been widely used in the meat industry, which promotes the dissolution of salt-soluble proteins through mechanical impact, extrusion and pressure changes in a vacuum state, and improves the water retention and tenderness of meat products. However, existing technologies focus on conventional meats such as pork and chicken, as well as ham, bacon, injection molding products, etc., and lack systematic research on deer meat as a special raw material and its low-salt tenderization process in the context of group meal centralized reheating. The existing vacuum tumbling process parameters are not specifically optimized for the muscle structure characteristics of deer meat and the needs of group meal reheating, which can easily lead to excessive mechanical damage or limited water retention improvement.

[0010] Therefore, it is necessary to develop a low-salt tenderizing vacuum tumbling processing method for group meal scenarios and suitable for deer meat raw materials, which significantly improves the taste and product stability after reheating without relying on high-salt high-oil and complex additive systems. SUMMARY

[0011] The application provides a low-salt tenderizing deer meat vacuum tumbling processing method for group meals, to solve the problem that current processing relies on high-salt high-oil and complex additive systems, and the taste and product stability after reheating are poor, so that the deer meat products can still maintain good tenderness, juiciness and shape retention after centralized heat processing and reheating under the condition that the amount of added salt is not higher than 0.8% of the meat weight, while meeting the large-scale standardized production needs of group meal enterprises.

[0012] The technical solution adopted by the application is as follows:

[0013] (1) Raw material pretreatment: select deer hind leg meat, loin meat or waist and back meat that has passed quarantine, remove the surface fascia, fat and connective tissue, cut into deer meat blocks or strips with a single mass of 30g to 80g, and clean and drain the surface moisture for standby use;

[0014] (2) Preparation of low-salt nutritional pickling liquid: according to 100 parts of meat weight, the low-salt nutritional pickling liquid comprises:

[0015] 8 to 15 parts of drinking water, 0.4 to 0.8 parts of salt, 0.5 to 2.0 parts of composite vegetable protein, 0.2 to 1.0 parts of dietary fiber, 0.3 to 1.0 parts of modified starch, 0.2 to 0.8 parts of food-grade organic acid salt, 0.02 to 0.15 parts of natural antioxidant, and 0.2 to 1.0 parts of composite seasoning, the above components are added to the drinking water and stirred until completely dissolved or uniformly dispersed to obtain a low-salt nutritional pickling liquid;

[0016] (3) Vacuum tumbling: put the deer meat treated in step (1) and the pickling liquid prepared in step (2) into a vacuum tumbling machine according to a meat: liquid mass ratio of 100: (8 to 15), control the filling rate to be 40 to 70%, and vacuumize to -0.06 to -0.09 MPa, then continuously tumble for 10 to 30 minutes in the first stage at a tumbling speed of 6 to 12 r / min;

[0017] (4) Intermediate standing: stop tumbling, and stand for 10 to 30 minutes under the condition of maintaining vacuum or slight positive pressure, so that the pickling liquid is further penetrated and uniformly distributed;

[0018] (5) Second-stage intermittent tumbling: under the same vacuum degree as in step (3), perform intermittent tumbling according to the mode of tumbling for 5 to 8 minutes and stopping for 3 to 5 minutes, with a total time of 20 to 40 minutes, and a tumbling speed of 4 to 10 r / min.

[0019] (6) low-temperature standing pickling: the deer meat after tumbling is placed at 0-4℃ for 4-24h to make the protein fully dissolved and form a stable combined system with water;

[0020] (7) forming and heat processing: the deer meat after standing pickling is quantitatively packed in a tray, a meal box or a high-temperature resistant packaging bag, vacuum packaged and sealed, and heated by hot water or steam at 80-90℃ to make the center temperature of the product reach 75-80℃ and keep for 3-10min;

[0021] (8) cooling and storage: the deer meat product after heat processing is rapidly cooled to make the center temperature of the product drop to 10℃ or below within 30-90min, and then stored at 0-4℃ or frozen at-18℃ or below.

[0022] The composite vegetable protein in step (2) is one or a combination of two or more of soybean protein isolate, pea protein and whey protein.

[0023] The soybean protein isolate and the pea protein are compounded at a mass ratio of 1:(0.3-1.0).

[0024] The dietary fiber in step (2) is one or a combination of two or more of resistant dextrin, inulin and citrus fiber.

[0025] The food-grade organic acid salt in step (2) is one or more of sodium citrate, sodium lactate and sodium acetate, which is used to adjust pH and enhance water retention.

[0026] The natural antioxidant in step (2) is one or more of rosemary extract, tea polyphenol and tocopherol, which is used to improve the color and flavor stability of the deer meat product during cold storage or frozen storage.

[0027] The composite sugar in step (2) is 0.1-0.8 parts, and / or the vegetable pulp or vegetable powder is 0.5-3.0 parts.

[0028] The vegetable pulp or vegetable powder in step (2) is selected from one or more of carrot, pumpkin, spinach and beet, which is used to increase the dietary fiber and micronutrient content of the product.

[0029] The first-stage continuous tumbling in step (3) is preferably 15-25min, and the total time of the second-stage intermittent tumbling in step (5) is preferably 25-35min.

[0030] The standing pickling time in step (6) is 6-12h.

[0031] The application realizes low salinization, tenderization and stable production of meat products in the group meal scene under the premise of not changing the existing vacuum tumbling equipment structure and control system, through comprehensive optimization of raw material selection, low-salt nutrient pickling liquid formula, vacuum tumbling parameters, standing pickling conditions, heat processing technology and cooling storage mode.

[0032] Compared with the existing ordinary pickling or single-stage tumbling deer meat processing method, the application has the following beneficial effects:

[0033] (1) Low-salt condition realizes tender and water retention, under the limitation that the salt addition amount is not higher than 0.8% of the mass of the meat, through the synergy of composite plant protein, dietary fiber, modified starch and organic acid salt, a stable protein and water network is formed under the action of vacuum tumbling mechanical force, which significantly improves the water holding capacity and tenderness of the deer meat, and the cooking loss can be controlled to be 15% or less.

[0034] (2) The two-stage vacuum tumbling and standing combined process mode is used for the group meal reheating optimization process, which avoids the tissue damage caused by single long-time tumbling, so that the product can still maintain good taste and appearance when it is supplied after cold storage / freezing and reheating after heat processing in the central kitchen, and adapts to the process conditions of the group meal centralized reheating equipment.

[0035] (3) Nutritional value is improved and product forms are diversified, the plant protein, dietary fiber and vegetable pulp / powder are used to improve the protein and dietary fiber content of the deer meat products, and the products can also be given certain natural color and flavor, which is beneficial to the development of various group meal menu forms (deer meat blocks, deer meat strips, deer meat steaks, etc.).

[0036] (4) The method used in the application is easy to promote in industry, the application does not involve the transformation of the vacuum tumbling machine structure and control system, and only the pickling formula and tumbling program are adjusted, so that it can be directly applied in the existing group meal central kitchen or meat product processing enterprise, and has good industry promotion value. BRIEF DESCRIPTION OF DRAWINGS

[0037] Figure 1 is a flowchart of the application;

[0038] Figure 2 is a TBARS comparison column chart of the storage stability of the application;

[0039] Figure 3 is a shear force comparison column chart after reheating of the application;

[0040] Figure 4 is a product stability column chart after secondary heating of the application. DETAILED DESCRIPTION

[0041] Reference Figure 1, including the following steps and technical points:

[0042] (1) Raw material selection and pretreatment

[0043] First, in terms of raw material selection, the present application uses meat deer hind leg meat, fillet and / or waist back meat that has passed quarantine as the main raw material. The muscle tissue of these parts is relatively lean, low in fat content and has less connective tissue, which is suitable for vacuum tumbling and meal cutting and dispensing. Preferably, hind leg meat is mixed with fillet in any proportion to balance cost and taste. In terms of pretreatment, the present application requires the following operations on the meat deer raw material:

[0044] 1) Remove visible fascia, coarse connective tissue and excess fat to reduce deformation and rough texture caused by fascia contraction during processing;

[0045] 2) Cut the meat deer into blocks or strips with a single mass of 30-80g; preferably a single mass of 40-60g, so that the meat blocks can be fully stressed during tumbling without breaking; clean the cut meat blocks to remove blood and scum, then drain the surface water so that the surface is essentially free of free water, facilitating subsequent brine absorption and uniformity of vacuum tumbling.

[0046] Through the above raw material selection and pretreatment steps, the present application provides an appropriate muscle matrix at the source for subsequent low-salt tenderization processing, creating conditions for uniform penetration of the brine and effective transmission of vacuum tumbling mechanical action.

[0047] (2) Preparation scheme of low-salt nutritional brine

[0048] One key technical feature of the present application is the design of a low-salt nutritional brining system, which combines low-salt requirements, water and tenderization preservation needs, and nutritional fortification, significantly improving the quality stability of meat deer products while meeting the requirements of meal salt reduction.

[0049] The brine described in the present application includes the following components, based on 100g of meat by mass.

[0050] First, the brine uses drinking water as the base solvent, with a dosage of 8-15 parts, preferably 10-12 parts. Drinking water is used to provide the volume of the brine and as a medium for the dissolution, dispersion and interaction of meat protein and additional plant protein.

[0051] Second, salt is added to the brine, with a dosage of 0.4-0.8 parts, preferably 0.5-0.7 parts, so that the total product has a salt addition of not more than 0.8% by mass of the meat, to meet the requirements of meal processing for salt reduction and sodium control.

[0052] Further, 0.5-2.0 parts of composite vegetable protein, preferably 1.0-1.5 parts, are added to the pickling solution. The composite vegetable protein can be selected from one or more combinations of soybean protein isolate, pea protein, and whey protein, with soybean protein isolate and pea protein being preferably compounded at a mass ratio of 1: (0.3-1.0). Under vacuum tumbling conditions, the vegetable protein can be partially swollen and form a composite network structure with the meat protein, thereby compensating for the decrease in water retention caused by insufficient dissolution of salt-soluble protein under low-salt conditions.

[0053] The pickling solution also includes 0.2-1.0 parts of dietary fiber, preferably 0.3-0.8 parts. The dietary fiber can be selected from one or more combinations of resistant dextrin, inulin, and citrus fiber, which can increase the overall water retention capacity of the system by water absorption and water binding, and also increase the dietary fiber content of the product and improve the nutritional properties. Meanwhile, 0.3-1.0 parts of modified starch, preferably 0.5-0.8 parts, are added to the pickling solution. The modified starch is gelatinized during subsequent heat processing and forms a gel network with the meat protein and vegetable protein, which is used to further fix water, reduce cooking loss, and improve the juiciness of the finished product.

[0054] To improve the ionic environment of the system and the water retention performance of the protein, 0.2-0.8 parts of food-grade organic acid salt, preferably 0.3-0.6 parts, are added to the pickling solution. The food-grade organic acid salt can be selected from one or more combinations of sodium citrate, sodium lactate, and sodium acetate, which is used to moderately adjust the pH value of the system and increase the ionic strength, thereby improving the swelling and water retention capacity of the meat protein.

[0055] In addition, 0.02-0.15 parts of natural antioxidant, preferably 0.05-0.10 parts, are added to the pickling solution. The natural antioxidant can be selected from one or more combinations of rosemary extract, tea polyphenol, and tocopherol, which is used to delay the lipid oxidation and color deterioration of the meat product during cold storage or frozen storage and multiple reheating processes, and is particularly suitable for application scenarios with a long catering supply cycle.

[0056] To improve the flavor acceptance under low-salt conditions, the pickling solution also includes 0.2-1.0 parts of composite seasoning, preferably 0.3-0.7 parts. The composite seasoning includes conventional spices such as onion powder, garlic powder, pepper powder, and ginger powder, which is used to impart a basic flavor to the meat product suitable for mass catering consumption and improve the overall flavor fullness under low-salt conditions.

[0057] In addition to the above basic formula, the following components can be selectively added to the pickling solution: first, 0.1-0.8 parts of a composite sugar, such as a combination of white granulated sugar and malt dextrin, is added to balance the lack of saltiness or slight bitterness that may occur under low-salt conditions; second, 0.5-3.0 parts of vegetable pulp or powder is added, the vegetable pulp or powder being selected from one or more of carrot, pumpkin, spinach, and sugar beet, to increase the content of vitamins, dietary fiber, and natural pigments in the product, while improving the color and nutritional label attributes of the finished product.

[0058] The above components are added to drinking water in the set proportions, thoroughly mixed by stirring or high-speed shearing until completely dissolved or uniformly dispersed, to form a uniform and stable low-salt nutritional pickling solution. By organically combining composite vegetable protein, dietary fiber, modified starch, and organic acid salt, the present application can obtain water retention and tenderness close to or even better than traditional high-salt pickled deer meat under the premise of significantly reducing the amount of salt, and this pickling system constitutes one of the core formula innovations that distinguishes the present application from the prior art.

[0059] (3) Vacuum tumbling segmented process and parameter optimization

[0060] Another key technical feature of the present application is the use of a two-stage vacuum tumbling process combined with intermediate resting. This process, which takes into account the compact muscle tissue structure, low fat content, and dryness of deer meat under low-salt conditions, as well as the actual needs of group meal centralized processing and reheating supply, optimally designs the tumbling time, drum speed, filling rate, and vacuum degree in an integrated manner, thereby ensuring water retention and tenderness while avoiding excessive damage to the meat structure. The specific process is as follows:

[0061] 1) Loading and vacuum control

[0062] The pretreated deer meat and the prepared low-salt nutritional pickling solution are added together into the vacuum tumbling machine at a mass ratio of meat: liquid = 100:(8-15). The drum filling rate is controlled at 40-70%, preferably 50-65%, to ensure that the deer meat has enough tumbling and collision space in the drum, while avoiding excessive impact force due to insufficient loading, which can cause edge damage or fragmentation of the meat pieces.

[0063] Subsequently, the interior of the tumbling machine is pumped to -0.06 to -0.09 MPa, preferably -0.07 to -0.08 MPa, through the vacuum system. Within this vacuum range, the air inside the deer meat tissue can be effectively released, which is conducive to the penetration of the pickling solution into the interior of the meat pieces under the action of pressure difference, while reducing the participation of oxygen in the lipid oxidation and color deterioration process, providing a stable processing environment for subsequent tumbling.

[0064] 2) First-stage continuous tumbling

[0065] The first stage continuous tumbling is carried out under the above vacuum condition. The rotating speed of the drum is set to 6-12 r / min, and the tumbling time is 10-30 min, preferably 8-10 r / min and 15-25 min.

[0066] The main effects of the first stage continuous tumbling are as follows: firstly, the tumbling and mechanical impact of the drum preliminarily promote the pickling liquid to enter the meat block; secondly, under the condition of low salt, part of the salt-soluble protein and the added plant protein are activated and dissolved, laying a foundation for forming a stable protein-water binding system; thirdly, the mechanical relaxation of the muscle structure of the meat block is produced, and the compact muscle fibers are preliminarily separated and loosened, creating favorable conditions for the subsequent process stage.

[0067] (4) Intermediate standing stage

[0068] After the first stage continuous tumbling is completed, the tumbling operation is stopped, and the intermediate standing treatment is carried out under the condition of maintaining vacuum or micro-positive pressure. The standing time is 10-30 min, preferably 15-25 min.

[0069] The setting of the intermediate standing stage makes the pickling liquid further diffuse to the interior of the meat block under the condition of no strong mechanical disturbance, relying on the concentration gradient and capillary action, which is beneficial to improving the pickling uniformity. At the same time, the standing process can effectively buffer the mechanical stress brought by the continuous tumbling, avoiding the damage of the meat block edges and corners, the rough surface, or the excessive destruction of the structure caused by long-time uninterrupted tumbling.

[0070] (5) Second stage intermittent tumbling

[0071] After the standing is completed, the second stage intermittent tumbling treatment is carried out under the vacuum condition which is basically the same as the above (-0.06 to -0.09 MPa). The intermittent tumbling adopts the following mode: tumbling for 5-8 min, stopping for 3-5 min, and repeating, the total tumbling time being 20-40 min, preferably 25-35 min; the rotating speed of the drum is set to 4-10 r / min, preferably 6-8 r / min.

[0072] The main purpose of the second stage intermittent tumbling is to gradually reach a dynamic balance among the processes of protein dissolution, pickling liquid absorption, and the loosening of the surface and internal structure of the meat block without causing further serious damage to the structure of the meat block. The stopping stage in the intermittent tumbling is beneficial to the redistribution of the internal water of the meat block and the gradual formation of the protein network, so that a tender and shape-retaining deer meat product is obtained.

[0073] The comprehensive effect of the segmented vacuum tumbling process is as follows:

[0074] Through the above-mentioned loading and vacuum control, first-stage continuous tumbling, and intermediate standing-second-stage intermittent tumbling, the segmented vacuum tumbling process fully plays the positive role of vacuum tumbling in promoting the penetration of pickling liquid, protein dissolution, and water and tenderness retention, and effectively avoids the adverse consequences of meat block fragmentation, severe water separation, and structure damage caused by excessive tumbling.

[0075] The segmented tumbling process is particularly suitable for muscle tissue dense and low-fat meat deer raw materials, and still can obtain good tenderness, juiciness, and morphological stability under low-salt processing conditions, thereby providing reliable process guarantee for centralized processing and reheating supply of group meals.

[0076] (6) Low-temperature standing pickling

[0077] After the vacuum tumbling, the low-temperature standing pickling step is further adopted, so that the pickling liquid and dissolved protein in the meat block are fully redistributed and form a stable protein-water-polysaccharide complex network.

[0078] Specifically, the tumbled deer meat is stored at 0-4°C for 4-24h, preferably 6-12h; during the standing, the plant protein, dietary fiber, and modified starch in the pickling liquid further interact with the meat protein and water to form a stable three-dimensional network structure, thereby improving the water retention and tenderness of the deer meat product in the subsequent heat processing and reheating process.

[0079] (7) Shaping and heat processing

[0080] In the shaping and heat processing step, the method can select bulk or quantitative portioning and tray / box packaging according to different group meal application scenarios. Preferably, the deer meat is packed into trays, meal boxes, or high-temperature resistant packaging bags at a standard of 40-80g per portion, and then vacuum packaged and sealed after single or double layer paving, so as to facilitate the centralized heat processing and unified production of group meal enterprises in the central kitchen.

[0081] In the heat processing, hot water or steam at 80-90°C is used for heating until the center temperature of the deer meat product reaches 75-80°C and is kept for 3-10min, preferably 76-78°C and kept for 4-6min. In this temperature range, the meat protein and plant protein are fully coagulated, and the modified starch is gelatinized and the dietary fiber is water-absorbed and expanded, so that a stable gel system is formed, thereby minimizing the cooking loss and ensuring the juiciness of the deer meat product.

[0082] (8) Cooling and storage

[0083] After the end of the thermal processing, the present application emphasizes the importance of rapid cooling and suitable storage conditions. By reducing the center temperature of the product to 10°C or below within 30-90 minutes, preferably to 8°C or below within 40-60 minutes, the growth of microorganisms can be effectively inhibited and the quality deterioration can be slowed down.

[0084] According to the delivery radius and meal serving cycle of the catering enterprise, the present application provides two storage schemes:

[0085] The refrigeration scheme: short-term storage for 1-3 days under refrigeration conditions of 0-4°C, used for intra-city or short-distance catering delivery;

[0086] The freezing scheme: rapid freezing of the product to a center temperature of not higher than -18°C under quick-freezing conditions, followed by frozen storage at -18°C or below, used for cross-regional delivery or medium- and long-term storage.

[0087] The present application will be further described below in conjunction with specific examples, but the present application is not limited to the following examples.

[0088] Example 1: Low-salt tenderizing venison chunks for unit canteen catering

[0089] 1. Raw material pretreatment: Select the hind leg meat of sika deer that has passed the quarantine, remove the surface fascia and coarse connective tissue, cut into blocks of about 2x3x4 cm, with a single block weight of about 40-60 g, and clean and drain the water for standby.

[0090] 2. Low-salt nutrient pickling liquid formula (based on 100 kg of meat):

[0091] Drinking water: 10 kg;

[0092] Salt: 0.6 kg;

[0093] Soybean protein isolate: 1.2 kg;

[0094] Pea protein: 0.5 kg;

[0095] Resistant dextrin: 0.4 kg;

[0096] Inulin: 0.3 kg;

[0097] Modified starch: 0.8 kg;

[0098] Sodium citrate: 0.4 kg;

[0099] Sodium lactate: 0.2 kg;

[0100] Rosemary extract: 0.08 kg;

[0101] Compound seasoning (onion powder, garlic powder, black pepper powder, etc.): 0.5 kg;

[0102] Compound sugar (white sugar: maltodextrin = 1:1): 0.4 kg;

[0103] Carrot pulp: 2.0 kg;

[0104] The above ingredients are added into drinking water in sequence, stirred evenly until no obvious particles, and an orange yellow low-salt nutrition pickling liquid is obtained.

[0105] 3. Vacuum tumbling process

[0106] Loading: 100 kg of deer meat pieces are added into the vacuum tumbling machine together with 10 kg of pickling liquid, and the loading rate is controlled at 60%. Vacuumizing: vacuumized to -0.075 MPa. First stage continuous tumbling: rotation speed 8 r / min, continuous tumbling for 20 min.

[0107] 4. Intermediate standing: standing for 20 min under vacuum.

[0108] 5. Second stage intermittent tumbling: rotation speed 6 r / min, 6 min tumbling and 4 min stopping are repeated for 4 times, and the total time is 40 min.

[0109] 6. Low-temperature standing pickling

[0110] The deer meat after tumbling is transferred into a stainless steel tray together with the pickling liquid, and is stood for 8 h in a 0-4℃ refrigerator.

[0111] 7. Shaping and heat processing

[0112] The pickled deer meat is divided into shallow trays at a standard of about 60 g per portion, and is spread as single layer as possible, covered with aluminum foil or sealed with high-temperature resistant film cover; placed into a steam box, heated with 85℃ steam until the center temperature of the deer meat reaches 78℃ and kept for 5 min.

[0113] 8. Cooling and storage

[0114] After the heat processing is finished, it is immediately sent to a cooling room, and is rapidly cooled by cold air combined with cold water spraying, so that the center temperature is reduced to below 8℃ within 40 min. The cooled deer meat tray products are stored in a 0-4℃ refrigerator, and can be stored for 3 d for group meal supply.

[0115] Reference Figure 2TBARS results showed that, after 7 d refrigeration and then reheating, the E group was 0.36 ± 0.04 mg MDA / kg, and the F group was 0.71 ± 0.06 mg MDA / kg; after 90 d frozen storage at -18℃ and then reheating, the E group was 0.35 ± 0.03 mg MDA / kg, and the F group was 0.69 ± 0.05 mg MDA / kg. The results showed that the addition of natural antioxidants can significantly delay lipid oxidation during storage and reheating, and improve the stability of flavor and color.

[0116] The reheating process adaptation scheme suitable for group meal scenarios

[0117] After refrigeration or frozen thawing, the deer meat product can be reheated in a steam reheating oven, a combination oven or a hot air circulation device at 85-95℃ for 10-25min until the center temperature of the product is not less than 70℃. Thanks to the aforementioned low-salt nutritional curing system and segmented vacuum tumbling process, the deer meat product prepared by the present application still has good tenderness and water retention after reheating, and the cooking loss is generally not more than 15%, the water separation in the dish is less, and the meat block form is complete, which is suitable for centralized supply in various group meal scenarios such as school canteens, enterprise and institution canteens, hospitals and old-age care institutions, etc. For example:

[0118] Reheating supply:

[0119] Before serving, the refrigerated deer meat dish is directly placed in a steam reheating oven and reheated at 90℃ for 15min. After sensory evaluation, the deer meat product has a red color, a moist cut surface, a small amount of meat juice exudation, a tender taste, a moderate elasticity, and no dryness when chewed.

[0120] Quality detection results:

[0121] See Figure 4 Quality detection was performed on the sample prepared in Example 1 under group meal conditions (n=3 batches, mean ± SD), and the results are as follows:

[0122] Second heating product stability: the total loss rate of the A group (low-salt nutritional curing liquid + two-stage vacuum tumbling + standing) of the present application after reheating was 13.3 ± 0.6%, and the water separation in the dish was 1.6 ± 0.2%; the B group of low-salt static curing was 24.6 ± 1.0% and 4.9 ± 0.4% respectively; the C group of low-salt single-stage continuous tumbling was 18.4 ± 0.7% and 3.1 ± 0.3% respectively; and the D group of traditional high-salt was 19.8 ± 0.9% and 3.6 ± 0.4% respectively. The results showed that the total loss rate after the second heating can be stably controlled within 15% under the low-salt condition of the present application, and the water separation is significantly reduced.

[0123] Example 2: Low-salt tenderized sika deer chunks for canteen meals

[0124] 1. Raw material pretreatment: The sika deer hind leg meat that passed the quarantine was selected, the surface fascia and coarse connective tissue were removed, and the meat was cut into chunks with a single chunk weighing about 60-80 g. After cleaning, the meat was drained and prepared for use.

[0125] 2. Low-salt nutrient pickling liquid formula (based on 100 kg of meat):

[0126] Drinking water: 15 kg;

[0127] Salt: 0.8 kg;

[0128] Soybean protein isolate: 2.0 kg;

[0129] Resistant dextrin: 1.0 kg;

[0130] Modified starch: 1.0 kg;

[0131] Sodium citrate: 0.8 kg;

[0132] Rosemary extract: 0.04 kg;

[0133] Tea polyphenol: 0.07 kg;

[0134] Tocopherol: 0.04 kg;

[0135] Compound seasoning (onion powder, garlic powder, black pepper powder): 1.0 kg;

[0136] Compound sugar (white sugar: maltodextrin = 1:1): 0.8 kg;

[0137] Carrot pulp: 1.5 kg;

[0138] Pumpkin powder: 0.5 kg;

[0139] Spinach powder: 1.0 kg;

[0140] The above ingredients were added to the drinking water in order, stirred evenly until there were no obvious particles, and a low-salt nutrient pickling liquid was obtained.

[0141] 3. Vacuum tumbling process

[0142] Filling: 100 kg of deer chunks and 15 kg of pickling liquid were added to the vacuum tumbling machine, and the filling rate was controlled at 70%. Vacuum: vacuum to -0.09 MPa. First-stage continuous tumbling: speed 12 r / min, continuous tumbling for 30 min.

[0143] 4. Intermediate standing: keep vacuum, stand for 30 min.

[0144] 5. Second stage intermittent tumbling: 10 r / min, tumbling for 5 min, stopping for 5 min, repeating for 2 times, total time 20 min.

[0145] 6. Low temperature standing pickling

[0146] The tumbling finished deer meat was transferred into stainless steel tray together with the pickling liquid, and was placed in a refrigerator at 0-4℃ for 24 h.

[0147] 7. Forming and heat processing

[0148] The pickled deer meat was portioned into a shallow tray at a standard of about 90 g per serving, and was spread as single layer as possible, covered with aluminum foil or sealed with high temperature resistant film; and was placed in a steam box, heated with 90℃ steam until the center temperature of the deer meat reached 80℃ and was kept for 3 min.

[0149] 8. Cooling and storage

[0150] The deer meat was immediately sent to a cooling room after the heat processing was finished, and was rapidly cooled by cold air combined with cold water spraying, so that the center temperature was reduced to below 10℃ within 90 min. The cooled deer meat tray product was stored at-18℃ or below for frozen storage, and was used for group meal supply.

[0151] Example 3: Low-salt tender deer meat block for group meal in unit canteen

[0152] 1. Raw material pretreatment The deer hind leg meat of sika deer which passed the quarantine was selected, and the surface fascia and coarse connective tissue were removed, and was cut into blocks with a single block weight of about 30-40 g, and was washed and drained for standby.

[0153] 2. Low-salt nutritional pickling liquid formula (based on 100 kg of meat):

[0154] Drinking water: 8 kg;

[0155] Salt: 0.4 kg;

[0156] Whey protein: 0.2 kg;

[0157] Pea protein: 0.3 kg;

[0158] Citrus fiber: 0.1 kg;

[0159] Inulin: 0.1 kg;

[0160] Modified starch: 0.3 kg;

[0161] Sodium acetate: 0.1 kg;

[0162] Sodium lactate: 0.1 kg;

[0163] Rosemary extract: 0.01 kg;

[0164] Tea polyphenols: 0.01 kg;

[0165] Compound seasoning (onion powder, black pepper powder): 0.2 kg;

[0166] The above ingredients are added to drinking water in sequence, stirred evenly until no obvious particles are present, and a low-salt nutritional pickling solution is obtained.

[0167] 3. Vacuum tumbling process

[0168] Filling: 100 kg of deer meat pieces are added to the vacuum tumbling machine together with 8 kg of pickling solution, and the filling rate is controlled at 40%. Vacuumizing: vacuumized to -0.06 MPa. First-stage continuous tumbling: rotation speed 6 r / min, continuous tumbling for 10 min.

[0169] 4. Intermediate standing: standing for 10 min under vacuum.

[0170] 5. Second-stage intermittent tumbling: rotation speed 4 r / min, 8 min of tumbling, 3 min of stopping, and repeating for 3 times, for a total time of 33 min.

[0171] 6. Low-temperature standing pickling

[0172] The deer meat after tumbling is transferred into a stainless steel tray together with the pickling solution, and is placed in a 0-4℃ refrigerator for 4 h.

[0173] 7. Shaping and heat processing

[0174] The pickled deer meat is portioned into shallow trays at about 50 g per serving, and is spread out as much as possible in a single layer, covered with aluminum foil or sealed with a high-temperature resistant cover film. It is placed in a steam box and heated with 80℃ steam until the center temperature of the deer meat reaches 75℃ and is kept for 10 min.

[0175] 8. Cooling and storage

[0176] After heat processing, it is immediately sent to a cooling room for rapid cooling with cold air combined with cold water spraying, so that the center temperature is reduced to below 9℃ within 30 min. The cooled deer meat tray is stored in a 0-4℃ refrigerator, and can be stored for 3 d for school meal supply.

[0177] Example 4: Low-salt deer meat strips for school meals

[0178] This example is basically the same as Example 1, except that the raw material form, formula and some process parameters are adjusted:

[0179] 1. The raw material is sika deer tenderloin, which is cut into strips about 6-8 cm long and 1.5-2.0 cm wide;

[0180] 2. The total amount of plant protein in the pickling solution is reduced to 1.2 parts by mass based on the weight of the meat, the dietary fiber is 0.5 parts by mass of citrus fiber, the complex sugar is removed, and 1.5 parts by mass of pumpkin powder is added;

[0181] 3. The vacuum degree is -0.07 MPa, the first-stage continuous rolling time is 15 min, and the total intermittent rolling time of the second stage is 25 min;

[0182] 4. The low-temperature standing pickling time is 6 h;

[0183] 5. The heating temperature is 82℃, the center temperature reaches 76℃ and is kept for 4 min by using the vacuum packaging and water bath heating method during the thermal processing.

[0184] The obtained deer meat strip product is suitable for being served with rice or vegetables as a main dish for student group meals, and the tenderness is still tender and the overall saltiness is moderate after cold storage and reheating.

[0185] Example 5: Deer meat block for frozen distribution group meals

[0186] On the basis of Example 1, the cooling and storage method is adjusted to freezing:

[0187] 1. The product is cooled to below 4℃ within 45 min after thermal processing;

[0188] 2. The product is rapidly frozen in a tunnel at -30℃ until the center temperature of the product is not higher than -18℃;

[0189] 3. The product can be stored in a -18℃ refrigerator for 3 months;

[0190] 4. The product does not need to be completely thawed before use, and can be directly heated in a combination oven at 85-90℃ hot air for 20-25 min until the center temperature is ≥70℃.

[0191] The sensory and loss rate tests show that the frozen deer meat product prepared by the method of the application still maintains good tenderness and water retention after multiple freezing and thawing and reheating, and is suitable for cross-regional or multi-point group meal distribution.

[0192] The effect of the application will be further illustrated by experimental examples.

[0193] Experimental Example: Deer meat tenderness verification after reheating

[0194] Central kitchen often adopts the supply mode of "centralized processing, cold (frozen) chain distribution, and secondary reheating before meal". Venison has problems such as tissue shrinkage, water loss and dry taste in the reheating stage due to dense muscle fibers, resulting in difficult chewing, poor palatability, batch, low fat content, and more easily fluctuating in low-salt conditions. In this experiment, tenderness after reheating is used as the evaluation endpoint, and objective indicators such as shear force and texture are used to verify the improvement effect of the "low-salt curing + two-stage vacuum tumbling + low-temperature static curing" process on tenderness, and to compare with low-salt static curing, low-salt single-stage continuous tumbling, and traditional high-salt process.

[0195] (I) Materials and methods

[0196] (1) Raw materials

[0197] The raw material is deer hind leg meat that has passed quarantine, which is cut into meal commonly used block type after removing the surface fascia and coarse connective tissue, with a thickness of 10-12 mm and a single block weight of 40-60 g. The block type, weight distribution and processing flow of each group of samples are kept consistent to reduce the interference of non-process factors.

[0198] (2) Process flow

[0199] Four groups of controls (sample codes A~D) are set: Group A is the process treatment group of Example 1 of the invention, which uses a low-salt curing solution for curing, with the salt addition amount controlled at 0.6% based on the weight of the meat. Two-stage vacuum tumbling program is introduced during the curing process, first continuous tumbling is performed, then intermediate static is performed under vacuum or near-vacuum conditions, and then intermittent tumbling is continued. After tumbling, the samples are placed in a refrigerated condition at 0 to 4 degrees Celsius for static curing to ensure that the curing solution and protein system are fully redistributed and stably combined.

[0200] Group B is a low-salt static control group: This group also uses the same low-salt curing solution as group A, with the same salt addition amount and formula composition to exclude the influence of salt concentration and formula differences on the results. This group does not perform vacuum tumbling, but only places the cured samples in a refrigerated condition at 0 to 4 degrees Celsius for static curing, so that curing is mainly completed by static penetration.

[0201] Group C is a low-salt single-stage tumbling control group: This group also uses the same low-salt curing solution as group A, with the same salt addition amount and formula composition, and performs tumbling under the same vacuum conditions as group A. The difference is that this group uses single-stage, long-time continuous tumbling to complete the curing process, without an intermediate static stage or intermittent tumbling program, to compare and verify the effect of segmented tumbling and intermediate static.

[0202] Group D is a traditional high-salt control group: This group increases the amount of salt added during the pickling stage, about 1.8% by weight of the meat, representing the traditional processing method that relies on higher salt content to improve flavor and texture. This group does not perform vacuum tumbling, but only uses static pickling method to complete the processing, in order to verify the advantages of the application in realizing the tendering effect under low salt conditions through process optimization. Unified simulation of group meal supply chain: centralized heat processing (center 76-78°C for 4-6 min) → rapid cooling → 0-4°C refrigeration for 24 h → steam reheating box 90°C reheating for 15 min. All tests are based on "reheated products" as the object to ensure that the evaluation results directly correspond to the actual eating experience of group meals.

[0203] (3) Key parameters of vacuum tumbling

[0204] The specific parameters used in the experiment are as follows: vacuum degree -0.07 to -0.08 MPa; filling rate 60%, A group tumbling program: first stage continuous 8 r / min x 20 min; intermediate static 20 min; second stage intermittent 6 r / min, tumbling 6 min / stop 4 min, cycle 4 times; C group uses continuous tumbling for 60 min.

[0205] (4) Test index and method

[0206] 1) Shear force: use texture analyzer with Warner-Bratzler shear cutter head, take uniform size strip samples from the center of the sample, uniform fiber direction / cutting direction, record peak shear force. Take 10 samples for each batch and each group, and calculate the average.

[0207] 2) Texture TPA: use texture analyzer for two compression tests, record hardness, chewiness.

[0208] 3) Statistics: at least 3 batches of independent processing repeats (n=3) for each group.

[0209] (II) Results and analysis

[0210] (1) Shear force results after reheating (n=3, mean ± SD)

[0211] The results are shown in Table 1, the shear force of group A is the lowest, indicating that it is the easiest to chew after reheating; the shear force of group B is the highest, indicating that it is difficult to avoid hardening after reheating under low salt conditions by only static pickling; group C is improved compared with group B, but not as good as group A, indicating that tumbling is not the longer the better, and segmented tumbling and intermediate static can better balance penetration and structure protection; the shear force of group A is still reduced by about 15-20% compared with group D, proving that the application can achieve better tenderness without relying on "salt addition".

[0212] Table 1 Shear force after reheating

[0213] Group Process characteristics summary Shear force (N) Relative change from Group A A Invention group Low salt + staged vacuum tumbling + rest 33.2 ± 2.1 — B Low salt static Low salt + rest, no tumbling 44.0 ± 2.8 ↑ about 24% C Low salt single stage tumbling Low salt + continuous long tumbling 37.2 ± 2.2 ↑ about 12% D Traditional high salt High salt static 40.1 ± 2.4 ↑ about 17%

[0214] Referring to Figure 3 , the objective index of tenderness: shear force detection (Warner-Bratzler) was performed on the reheated sample, the shear force of the present application group A was 33.2±2.1 N; the low-salt static curing group B was 44.0±2.8 N; the low-salt single-stage continuous tumbling group C was 37.2±2.2 N; and the traditional high-salt group D was 40.1±2.4 N. The present application group was reduced by about 17% compared with the traditional high-salt control, and by about 24% compared with the low-salt static control, indicating that the present application can significantly improve the tenderness of deer meat under low-salt conditions.

[0215] (2) Texture results after reheating

[0216] The TPA results are consistent with the shear force trend, and the hardness and chewiness of group A are the lowest, reflecting that the tissue is more easily compressed and chewed after reheating, which is more in line with the needs of "entry-friendly and batch-consistent" of group meals, especially suitable for sensitive groups such as students and the elderly.

[0217] Table 2 Texture detection results

[0218] Group Hardness (N) Chewiness (units) Overall interpretation A Invention group 41.5 ± 3.0 18.6 ± 1.4 Softest, easiest to chew B Low salt static 56.8 ± 4.2 27.3 ± 2.0 Slightly harder, chewier C Low salt single stage tumbling 48.9 ± 3.6 22.4 ± 1.7 Moderate improvement D Traditional high salt 50.7 ± 3.9 23.8 ± 1.8 Limited improvement

[0219] (Three), Conclusion

[0220] Under real working conditions, the shear force of the present application group after reheating is 33.2±2.1 N, which is significantly lower than that of the low-salt static curing group 44.0±2.8 N, the low-salt single-stage continuous tumbling group 37.2±2.2 N and the traditional high-salt static group 40.1±2.4 N; at the same time, the TPA hardness and chewiness are 41.5±3.0 N and 18.6±1.4, respectively, which are the lowest in each group. The results show that: under the condition of controlled salt addition, the present application can significantly improve the tenderness and chewability of deer meat after secondary reheating without relying on increasing salinity through the synergistic effect of segmented vacuum tumbling and static penetration, and can improve the batch stability and terminal palatability of group meal production.

Claims

1. A low-salt tenderizing venison vacuum tumbling processing method for group meals, characterized by, It comprises the following steps: (1) raw material pretreatment: select the qualified deer hind leg meat, fillet or loin meat after quarantine, remove the surface fascia, fat and connective tissue, cut into single mass of 30-80g deer meat block or strip, clean and drain the surface water for standby; (2) preparation of low-salt nutrient pickling solution: according to 100 parts of meat, the low-salt nutrient pickling solution comprises: 8-15 parts of drinking water, 0.4-0.8 parts of salt, 0.5-2.0 parts of compound plant protein, 0.2-1.0 parts of dietary fiber, 0.3-1.0 parts of modified starch, 0.2-0.8 parts of food-grade organic acid salt, 0.02-0.15 parts of natural antioxidant and 0.2-1.0 parts of compound seasoning, add the above components to the drinking water and stir until completely dissolved or uniformly dispersed to obtain the low-salt nutrient pickling solution; (3) vacuum tumbling: put the deer meat treated in step (1) and the pickling solution prepared in step (2) into a vacuum tumbling machine according to the meat: liquid mass ratio of 100:(8-15), control the filling rate to be 40-70%, vacuumize to-0.06 to-0.09MPa, continuously tumble for 10-30min in the first stage, and the tumbling speed is 6-12r / min; (4) intermediate standing: stop tumbling, stand for 10-30min under the condition of maintaining vacuum or slight positive pressure, so that the pickling solution penetrates further and uniformly; (5) second stage intermittent tumbling: under the same vacuum degree as step (3), cycle intermittent tumbling according to the mode of tumbling for 5-8min and stopping for 3-5min, the total time is 20-40min, and the tumbling speed is 4-10r / min; (6) low-temperature standing pickling: the deer meat after tumbling is standing at 0-4℃ for 4-24h, so that the protein is fully dissolved and forms a stable combined system with water; (7) forming and heat processing: the deer meat after standing pickling is quantitatively packed according to the group meal, and is placed in a tray, a meal box or a high-temperature resistant packaging bag for vacuum packaging and sealing, and is heated by hot water or steam at 80-90℃, so that the center temperature of the product reaches 75-80℃ and is kept for 3-10min; (8) cooling and storage: the deer meat product after heat processing is rapidly cooled, the center temperature of the product is reduced to 10℃ or below within 30-90min, and then is stored at 0-4℃ or frozen at-18℃ or below.

2. The low-salt tenderizing venison vacuum tumbling method for group meals according to claim 1, characterized in that, The compound plant protein in step (2) is one or a combination of two or more of soybean protein isolate, pea protein and whey protein.

3. The low-salt tenderizing venison vacuum tumbling method for group meals according to claim 2, characterized in that: The soybean protein isolate and pea protein are compounded according to the mass ratio of 1:(0.3-1.0).

4. The low-salt tenderizing venison vacuum tumbling method for group meals according to claim 1, characterized in that, The dietary fiber in step (2) is one or a combination of two or more of resistant dextrin, inulin and citrus fiber.

5. The low-salt tenderizing venison vacuum tumbling method for catering according to claim 1, characterized in that, The food-grade organic acid salt in step (2) is one or more of sodium citrate, sodium lactate and sodium acetate, which is used to adjust pH and enhance water retention.

6. The low-salt tenderizing venison vacuum tumbling method for catering according to claim 1, characterized in that, The natural antioxidant in step (2) is one or more of rosemary extract, tea polyphenol and tocopherol, which is used to improve the color and flavor stability of the deer meat product during cold storage or frozen storage.

7. The low-salt tenderizing venison vacuum tumbling method for catering according to any one of claims 1-6, characterized in that, The step (2) further comprises adding 0.1-0.8 parts of complex sugar and / or 0.5-3.0 parts of vegetable pulp or powder.

8. The low-salt tenderizing venison vacuum tumbling method for catering according to claim 7, characterized in that, The vegetable pulp or powder in the step (2) is selected from one or more of carrot, pumpkin, spinach and beet, for increasing the dietary fiber and micronutrient content of the product.

9. The low-salt tenderizing venison vacuum tumbling method for catering according to claim 1, characterized in that, The first stage continuous rolling time in the step (3) is preferably 15-25 min, and the total intermittent rolling time in the step (5) is preferably 25-35 min.

10. The low-salt tenderizing venison vacuum tumbling method for catering according to claim 1, characterized in that, The standing marinating time in the step (6) is 6-12 h.

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