Multi-flavor product of nitrate-free dried orange peel tea smoked poultry and livestock meat and composite smoking process thereof

Abstract

The application discloses a compound smoking process of a multi-flavor nitrate-free dried orange peel tea-flavored poultry and livestock meat product and belongs to the field of deep processing of meat products. After poultry and livestock meat blanks are thawed and cleaned, a compound pickling solution is prepared by using the second or third tea soup of black tea and dried orange peel, the poultry and livestock meat blanks are low-temperature pickled in the compound pickling solution, and then, the poultry and livestock meat blanks are drained and air-dried, are marinated, are drained and air-dried again, are subjected to segmented smoking, are packaged after smoking, are subjected to water bath leak detection, and are subjected to high-temperature sterilization; no nitrite and no chemical preservative are actively added in the whole process. The application utilizes the synergistic antibacterial and fragrance-enhancing effects of active substances in black tea and dried orange peel, optimizes the marinating and smoking effects through twice segmented air-drying, improves fragrance penetration through segmented smoking, removes damaged packages through water bath leak detection, prevents product deterioration after sterilization, and is suitable for duck, rabbit, chicken, pig and other meat products, and can reduce the cost of raw materials by using black tea fragments and black tea powder.

Description

Technical Field

[0001] This invention belongs to the field of deep processing technology of meat products, and specifically relates to a multi-flavored poultry and livestock meat product processing technology that is produced without the addition of nitrites, relies on the complex flavor of black tea and tangerine peel, and is made through low-temperature marinating, braising and maturation, and segmented compound smoking. Background Technology

[0002] In the traditional processing of smoked poultry and livestock meat products, most companies add nitrites for color preservation, antibacterial and preservative purposes, which poses a high health risk if consumed over a long period of time. The small amount of nitrite-free smoked meat products on the market have weak natural antibacterial ability and poor color preservation effect, and have a short shelf life at room temperature, making it difficult to meet the needs of distribution and sales.

[0003] Traditional smoking processes often employ a one-time high-temperature smoking method, which involves rapid heating and concentrated smoking, easily producing a large amount of harmful substances such as polycyclic aromatic hydrocarbons. Furthermore, the aroma only adheres to the surface of the meat product, resulting in shallow flavor penetration, and the finished meat is prone to becoming dry, hard, and tough.

[0004] Most existing tea-flavored meat products are marinated using the first brew of black tea, which is bitter and strong, severely affecting the palatability of the meat products. At the same time, there are few processes that combine dried tangerine peel to remove fishy smells and greasiness, as well as to synergistically inhibit bacteria and enhance aroma, resulting in products with a single flavor and serious homogenization.

[0005] To completely solve the defects of existing technologies, such as food safety hazards, monotonous flavor, dry meat, short shelf life, and excessive harmful substances, this invention designs a nitrate-free and chemical preservative-free black tea and tangerine peel compound pickling system. It is combined with a complete closed-loop process of low-temperature soaking, braising and maturation, double air drying and water control, segmented gradient smoking, color protection and oil sealing after smoking, and water bath leak detection and sterilization, which greatly improves product safety, flavor complexity and storage stability. Summary of the Invention

[0006] This invention provides a non-nitrate, tangerine peel, tea-flavored multi-flavored poultry and livestock meat product and its compound smoking process, comprising the following complete steps: After thawing, cleaning, and trimming, the poultry and livestock meat carcasses are low-temperature marinated in a compound marinade containing tangerine peel and black tea broth; after marinating, the meat is first drained and air-dried to remove excess marinade from the surface; then it is braised to infuse flavor; after braising, it is drained and air-dried a second time to stabilize the surface moisture state; then it undergoes low-temperature pre-smoking for shaping, constant-temperature aging and smoking for aroma enhancement; after smoking and cooling, a protective oil film is applied to the surface; after vacuum packaging, a water bath leak test is performed, and leaking or damaged packages are discarded; finally, high-temperature gradient cooling sterilization is performed to obtain the finished product for warehousing; no nitrites, nitrates, or various chemical preservatives are actively added throughout the entire production process.

[0007] The black tea infusion used in this invention is prepared by using the second or third infusion of black tea after hot water brewing. This effectively avoids the bitterness and astringency of the first infusion, ensuring a mellow tea aroma that does not mask the meat flavor. The black tea raw materials can be whole strips of black tea, broken black tea leaves, or black tea dust. The raw materials contain essentially the same amount of tea polyphenols and aromatic substances, all of which meet the requirements for antibacterial properties, aroma enhancement, and color protection. Using broken or dusted black tea leaves can significantly reduce industrial production costs.

[0008] Preferably, the low-temperature soaking temperature is controlled at 0-8℃ and the soaking time is 3-8 hours; the brewing temperature of the black tea soup is 82-90℃ and the tea soup-to-water ratio is 1:45-1:75.

[0009] Preferably, the compound marinade is composed of salt, edible spices, and tangerine peel extract. The tangerine peel raw material is selected from dried tangerine peel slices or dried tangerine peel fragments, and the volatile oil of tangerine peel is used to remove fishy smell and greasiness, and to help inhibit bacteria.

[0010] Preferably, the braising process is carried out under normal pressure, with a braising temperature of 85-98℃ and a braising time of 25-90 minutes. Salt, spices, and dried tangerine peel are added to the braising liquid to synergize with the flavor of the previous marinating, so as to achieve uniform flavor penetration inside and out.

[0011] Preferably, the ambient temperature for both draining and air-drying is controlled at 18-28℃; the first air-drying is after soaking and air-drying until there is no free marinade on the surface of the meat; the second air-drying is after braising and air-drying until the surface moisture content of the meat decreases by 3%-8%, ensuring that the subsequent smoking and coloring is uniform, without dripping water or blooming.

[0012] Preferably, the segmented smoking process includes two stages: low-temperature pre-smoking and constant-temperature aging smoking. The low-temperature pre-smoking temperature is 45-60℃ and the pre-smoking time is 30-70 minutes, which is used for surface shaping and initial aroma application. The constant-temperature aging smoking temperature is 65-80℃, which enables the flavor to penetrate inward and mature and enhance the aroma.

[0013] Preferably, after the smoking process is completed and the meat is naturally cooled, edible vegetable oil or compound spice oil is brushed onto the surface of the meat to form a sealed protective oil film. The amount of oil film applied is 0.4% to 1.8% of the weight of the meat, which physically isolates oxygen and prevents oxidation, blackening, and rancidity of the oil.

[0014] Preferably, after vacuum packaging, a water bath leak test is performed to check for defects such as pinholes in the packaging and incomplete sealing. Qualified products are sterilized at 110-121℃ for 18-28 minutes. After sterilization, a gradient and slow cooling method is used to avoid the meat from drying out and the surface aroma from evaporating due to a sudden drop in temperature.

[0015] The "nitrate-free" in this invention refers to the fact that no nitrite or nitrate is actively added throughout the entire production process; fresh poultry and livestock meat itself contains trace amounts of native nitrite residues, and the finished product retains only the trace amounts of the meat's natural residues, with no exogenous nitrates added.

[0016] The process of this invention is applicable to the processing of various poultry and livestock meat products such as duck, rabbit, chicken, and pork. It is highly versatile and suitable for large-scale industrial production. Beneficial effects

[0017] High safety: No nitrites, nitrates, or chemical preservatives are added throughout the entire process. It relies on the natural synergistic effect of black tea polyphenols and tangerine peel volatile oils to inhibit bacteria and protect the color, eliminating the residue of external harmful substances, making it healthier and safer to consume.

[0018] Rich in flavor layers: It is marinated with the second and third infusions of mellow black tea to avoid bitterness; it is paired with dried tangerine peel to remove fishy smell and greasiness. It combines multiple processes such as marinating, braising and aging, and segmented smoking to create a multi-layered fusion of tea aroma, aged aroma, braising aroma and smoking aroma, resulting in a unique and distinctive flavor.

[0019] Excellent meat texture: Through two precise air-drying and moisture control processes, segmented low-temperature smoking, and gradient cooling sterilization, the problems of hard, dry, and tough meat caused by traditional high-temperature one-time smoking are avoided. The finished meat is moist, firm, and has a soft and tender texture.

[0020] Stable shelf life: The protective oil film applied after fumigation forms a physical antioxidant layer. Combined with aseptic vacuum sealing and leak detection sterilization processes, it effectively delays oxidative discoloration and rancidity of oils in a chemical preservative-free system, significantly extending the shelf life at room temperature.

[0021] Low production cost and suitable for mass production: Broken black tea or black tea dust can be used to replace strip-shaped black tea, which greatly reduces raw material costs; standardized processes, wide parameter range, and high fault tolerance make it suitable for industrialized production lines for multiple categories of chickens, ducks, rabbits, and pigs. Attached Figure Description

[0022] Figure 1 This is a schematic diagram of the process flow for the compound smoking of poultry and livestock meat with nitrate-free tangerine peel and tea flavor, as described in this invention.

[0023] 1—Thawing and cleaning of poultry and livestock meat carcasses; 2—Preparation of compound marinade with black tea and tangerine peel; 3—Low-temperature marinating at 0-8℃; 4—First draining and air-drying; 5—Ambient pressure braising and maturation; 6—Second draining and air-drying; 7—Low-temperature pre-smoking and shaping; 8—Constant-temperature maturation and smoking to enhance aroma; 9—Surface coating with protective oil and vacuum packaging; 10—Water bath leak detection; 11—High-temperature gradient cooling sterilization; 12—Finished product warehousing. Detailed Implementation

[0024] Example 1: Duck products scented with tangerine peel and tea Frozen duck carcasses are fully thawed by soaking in clean water, then cleaned, trimmed, and cleaned to remove impurities and blood clots. Black tea is brewed at 86℃, discarding the first infusion and using the second. This second infusion is mixed with salt, spices, and dried tangerine peel fragments to create a compound marinade. The duck carcasses are then completely submerged and marinated at 0-6℃ for 5 hours. After marinating, the duck carcasses are removed and air-dried at 22℃ until no free marinade remains on the surface. They are then braised at 88℃ in a tangerine peel and spice broth under normal pressure for 60 minutes to fully infuse flavor. After braising, the duck carcasses are removed and air-dried a second time at 22℃ to reduce surface moisture by 5%. They are then pre-smoked at 52℃ for 45 minutes to set the shape and impart aroma, followed by a constant-temperature smoking at 72℃ for 120 minutes to further enhance the aroma. After smoking, the duck carcasses are naturally air-dried and coated evenly with a compound spice protective oil (1.0% of the meat weight). After vacuum sealing, a water bath leak test is performed, and any leaking or broken products are discarded. Qualified products are sterilized at 115℃ for 22 minutes, then slowly cooled in a gradient before being stored. The finished tea has a mellow aroma, a distinct aged aroma, and a rich smoky aroma. The texture is moist and not dry, with no bitter or astringent taste, stable color, and is not prone to blackening or spoilage when stored at room temperature.

[0025] Example 2: Tangerine Peel Tea Smoked Rabbit Products Fresh rabbit legs were selected, cleaned, and trimmed. They were then marinated in the same compound marinade of black tea and tangerine peel as in Example 1, at a low temperature of 0-6℃ for 4 hours. After marinating, the rabbit legs underwent draining, air-drying, braising, secondary air-drying, segmented smoking, oiling, vacuum packaging, water bath leak testing, and gradient sterilization processes and parameters, all consistent with Example 1. The finished product exhibited a harmonious flavor, uniform color, firm and moist texture, and stable antibacterial and color-protecting effects.

[0026] Example 3: Preparation of Tangerine Peel Tea-Smoked Meat Products Using Broken Black Tea In the preparation of the pickling solution, broken black tea leaves are used instead of whole strips of black tea. All process parameters for tea brewing, pickling, air drying, brining, smoking, oiling, and sterilization are consistent with those in Example 1. The finished product has no difference in aroma, taste, color, and preservative and antioxidant effects compared to products prepared with strips of black tea, which can significantly reduce the cost of raw material procurement for industrial production.

[0027] Comparative Example 1: Marinating with the first brew of black tea The marinade was prepared using the first brew of black tea, with all other process parameters identical to those in Example 1. The finished tea infusion was bitter and astringent, masking the aroma of the meat and smoke, resulting in poor overall palatability.

[0028] Comparative Example 2: Eliminating the two air-drying and moisture-control processes The process skips the two air-drying steps after soaking and braising, and proceeds directly to smoking. During smoking, the meat drips excessively, resulting in uneven coloring of the skin, mottled appearance, localized blackening, and poor stability of the finished product.

[0029] Comparative Example 3: One-time high-temperature fumigation The process of segmented pre-smoking and aging smoking is eliminated, and the meat is directly smoked at high temperature in one go. The finished product only has a smoky aroma on the surface, the internal flavor is bland, the meat is noticeably dry and hard, and the amount of harmful substances generated is increased.

[0030] Comparative Example 4: No protective oil was applied after fumigation. No oiling or color-protecting process is performed after fumigation; the rest of the process remains unchanged. During storage, the surface of the finished product shows significant oxidation and browning, the oil is prone to rancidity, and the shelf life is greatly shortened.

Claims

1. A composite smoking process for non-nitrate aged tangerine peel tea-flavored poultry and livestock meat products with multiple flavors, characterized in that, Includes the following steps: After thawing and cleaning, the poultry and livestock meat carcasses are marinated at low temperature in a compound marinade containing dried tangerine peel and black tea broth; after marinating, they are drained and air-dried, and then braised; after braising, they are drained and air-dried again. First, pre-smok at a low temperature, then perform constant temperature curing and smoking; After fumigation, the product is packaged, tested for leaks in a water bath, and then sterilized at high temperature to obtain the finished product; no nitrites or chemical preservatives are added throughout the entire process. The black tea infusion is made by steeping black tea in hot water, and then using the second or third infusion to prepare the pickling solution.

2. A non-nitrate, aged tangerine peel tea-flavored multi-flavored poultry and livestock meat product, characterized in that, It is prepared by the composite smoking process described in claim 1; no nitrite is actively added during the preparation process, and the finished product relies on the synergistic antibacterial and aroma-enhancing effects of the active substances in black tea and tangerine peel, with only trace amounts of nitrite native to the meat.

3. The composite smoking process according to claim 1, characterized in that, The low-temperature soaking temperature is 0-8℃, and the soaking time is 3-8 hours; the brewing temperature of the black tea soup is 82-90℃, and the material-to-water ratio is 1:45-1:

75. The raw materials for black tea are strip-shaped black tea, broken black tea, or black tea dust.

4. The composite smoking process according to claim 1, characterized in that, Low-temperature pre-smoking temperature is 45-60℃, and the pre-smoking time is 30-70 minutes; constant-temperature curing and smoking temperature is 65-80℃.

5. The composite smoking process according to claim 1, characterized in that, The compound marinade contains salt, spices, and tangerine peel extract. The tangerine peel used is either dried tangerine peel slices or shredded tangerine peel.

6. The composite smoking process according to claim 1, characterized in that, The meat should be blanched at a temperature of 90-100℃ for 6-18 seconds to remove surface blood and impurities.

7. The composite smoking process according to claim 1, characterized in that, After smoking, apply edible vegetable oil or compound spice oil to form a protective layer. The amount of oil film applied is 0.4% to 1.8% of the meat weight.

8. The composite smoking process according to claim 1, characterized in that, Air-drying temperature is 18-28℃, and the moisture content of the surface of the meat carcass decreases by 3%-8%.

9. The composite smoking process according to claim 1, characterized in that, After vacuum packaging, the product is sterilized at 110–121°C for 18–28 minutes. After sterilization, the product is cooled slowly in a gradient to prevent the evaporation of the smoked aroma substances on the surface of the smoked meat product and to prevent the meat from becoming dry and tough.

10. The composite smoking process according to claim 1, characterized in that, The raw materials for poultry and livestock meat include duck meat, rabbit meat, chicken, pork, beef, etc.

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