CN110236114A - A kind of processed meat products and its fast preparation method - Google Patents
A kind of processed meat products and its fast preparation method Download PDFInfo
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- CN110236114A CN110236114A CN201910592456.4A CN201910592456A CN110236114A CN 110236114 A CN110236114 A CN 110236114A CN 201910592456 A CN201910592456 A CN 201910592456A CN 110236114 A CN110236114 A CN 110236114A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000020991 processed meat Nutrition 0.000 title claims description 12
- 238000010257 thawing Methods 0.000 claims abstract description 88
- 235000013622 meat product Nutrition 0.000 claims abstract description 52
- 235000020995 raw meat Nutrition 0.000 claims abstract description 43
- 238000003860 storage Methods 0.000 claims abstract description 23
- 238000005520 cutting process Methods 0.000 claims abstract description 18
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims description 19
- 230000008014 freezing Effects 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 13
- 238000004364 calculation method Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 239000003795 chemical substances by application Substances 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 230000002829 reductive effect Effects 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 239000010865 sewage Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 34
- 230000008569 process Effects 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000009471 action Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
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- 238000011156 evaluation Methods 0.000 description 3
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- 230000037213 diet Effects 0.000 description 2
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- 230000001939 inductive effect Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000254173 Coleoptera Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
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- 238000005138 cryopreservation Methods 0.000 description 1
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- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Inventor provide a kind of fast preparation method of meat products, comprising the following steps: super-pressure defrosting, raw meat cutting, the tumbling of vacuum interval, weighing and bagging, quick-frozen cold storage.Super-pressure deforst technique is applied in the preparation process of meat products, improves the Thawing Rate of meat products, shorten the thawing time of meat products, reduced the water consumption in meat products course of defrosting, reduce the discharge and processing cost of sewage；Simultaneously inventors have found that carrying out ultra high pressure treatment to meat products in marinated early period is also beneficial to improve meat products to the absorption rate of curing agent, super-pressure can destroy the protein structure inside meat products, so that the tenderness of meat products improves.
Description
Technical field
The present invention relates to processed meat products manufacture field, in particular to a kind of processed meat products and its fast preparation method.
Background technique
Meat products, refers to using livestock meat as primary raw material, cold cuts manufactured goods or semi-finished product through seasoning production, as sausage,
Ham, Baconic, dry fruit beetle, barbecue meat etc..In daily life, meat products absorbs the important next of good protein as people
Source is important component indispensable in rational diet structure.With the continuous improvement of national life level, people are to life
The pursuit of quality living is also higher and higher, and the protein that sufficient amount how is taken in from diet has become the common people after dinner
Topics to chat about.But meat products Chang Yin will cause the nutrient loss of meat products in its processing, storage, gastronomical process.
The patent of invention of Publication No. CN108522632A discloses a kind of defreezing method of aquatic product, mainly will
The aquatic product freezed is submerged into the faintly acid electric potential water that temperature is 0-3 DEG C, is then taken out rapidly, and aforesaid operations are repeated
Until aquatic product surface forms one layer of ice clothing；Then vacuum packaging is placed in progress super-pressure defrosting in high-pressure chamber；It thaws
Vacuum packaging state cryopreservation under the conditions of -1.5~4 DEG C is kept to sell afterwards.It is advantageous using this method defrosting aquatic product
In the defrosting efficiency for improving aquatic product, the water consumption in course of defrosting is reduced, so that defrosting resource cost reduces；It is raw simultaneously
The faintly acid ice clothing that drinking water product surface is formed plays certain bactericidal effect after thawing, prevents product oxidation deterioration and corruption
It loses, is conducive to the freshness for keeping product.
Summary of the invention
For this reason, it may be necessary to provide, a kind of nutrient loss in process is less, and meat taste is good, fast and convenient
Meat products preparation method.Inventor in the course of the research, discovery meat products can because processing, storage, cooking method difference, cause
The nutrient loss situation of meat products is different；Wherein in meat products course of defrosting, the wastage of nutritional ingredient is the tightest
Weight.Therefore, inventor reduces the loss of nutritional ingredient in meat products preparation process by the way of super-pressure defrosting.
In this hair in a first aspect, inventor providing a kind of fast preparation method of meat products, comprising the following steps:
Super-pressure thaws: freezing raw material meat is carried out super-pressure defrosting；
Raw meat cutting: into strips by the raw meat cutting after defrosting；
Vacuum interval tumbling: the raw meat of cutting into strips is mixed with curing agent in the ratio of 3:1, using vacuum interval
The mode of tumbling is pickled；
Weighing and bagging: the meat products after vacuum interval tumbling is weighed and is vacuum-packed；
Quick-frozen cold storage: the meat products after installing to vacuum packet carries out quick-frozen cold storage.
Superhigh pressure technique can freeze raw meat with temperature of thawing to improve by increasing pressure to reduce the chill point of water
Temperature difference between degree increases the driving force of raw meat defrosting, shortens thawing time；Meanwhile superhigh pressure technique was being thawed
The space structure of protein in raw meat can be changed in journey, inducible protein matter is denaturalized, the moisture distribution in feed change meat
And the integrality of cell membrane is destroyed, improve the tenderness and tenderization efficiency of raw meat.
Effectively it can promote absorption of the meat products to curing agent using its vacuum degree using vacuum interval tumbling technology, so that
Meat products is marinated uniform；Using mutual collision, extruding, the friction etc. between meat products in tumbling procedure, meat products quality can promote
Further tenderization.
Further, in the super-pressure defrosting step, thaw point is 10-20 DEG C, and defrosting pressure is 50-200MPa.
Super-pressure, which thaws, is mainly placed in freezing raw material meat in ultrahigh pressure vessel, and super-pressure defrosting parameter appropriate is arranged
It completes to thaw；Inventor has found that thaw point is 10-20 DEG C, when defrosting pressure is 50-200MPa, thaw high-efficient
While the tenderness of meat can be effectively provided, also can effectively avoid raw meat, there is a situation where rotten in course of defrosting.
Further, in the super-pressure defrosting step, thawing time tpCalculation formula are as follows:
Wherein, T is thaw point, DEG C；Tf(P)For the chill point temperature under pressure P, DEG C；Tf(Pref)For freezing under normal pressure
Point temperature, DEG C；W(P)For the temperature difference ratio under pressure P between defrosting medium temperature T and chill point temperature；tf(Pref)To be produced wait thaw
Thawing time under product normal pressure, min；tpFor to the thawing time under thawed product pressure P, min.
Further, the central temperature of raw meat is -2-4 DEG C after defrosting.
Super-pressure deforst technique is applied in frozen product, the thawing time of product is not only substantially reduced, reduces
Water consumption in course of defrosting, while also reducing the stream of nutritional ingredient in the discharge and meat products course of defrosting of production waste
It loses.
Further, raw meat is cut into the strip with a thickness of 1.2 ± 0.05cm by the cutting step.
Further, the vacuum interval tumbling step, wherein vacuum degree is -0.02--0.09MPa, temperature is 4-6 DEG C,
Revolving speed is 4-12r/min, interval tumbling time is 35-130min, wherein every tumbling 15-35min interval 5-15min.
Further, the quick-frozen cold storage step, quick freezing temperature are -35--40 DEG C, and storage temperature is -18--20 DEG C.
The quality that can be guaranteed product to greatest extent using Technique of Speed Freezing is made to form tiny ice crystal inside meat products, be prevented
The deterioration of quality only occurs during subsequent reprocessing；And low temperature cold storage technology can then reduce meat products and oxidation reaction occurs,
Oxidative damage is reduced, while inhibiting the growth and breeding of microorganism in meat products, guarantees that the color, smell, taste, shape of product is not destroyed.
In the second aspect of the present invention, inventor additionally provides a kind of processed meat products, and the processed meat products are by inventing
Any preparation method preparation of first aspect.
It is different from the prior art, above-mentioned technical proposal is include at least the following beneficial effects, by super-pressure deforst technique application
In the preparation process of meat products, the Thawing Rate of meat products is improved, shortens the thawing time of meat products, reduces meat products solution
Water consumption during jelly reduces the discharge and processing cost of sewage；Simultaneously inventors have found that in marinated early period to meat products
It carries out ultra high pressure treatment and is also beneficial to improve meat products to the absorption rate of curing agent, super-pressure can destroy the egg inside meat products
White matter structure, so that the tenderness of meat products improves.
Specific embodiment
Technology contents, construction feature, the objects and the effects for detailed description technical solution, below in conjunction with specific reality
Example is applied to be explained in detail.
Superhigh pressure technique (Ultra-high Pressure, UHP) or high static pressure technology (High Hydrostatic
Pressure, HHP) refer to the pressure treatment food that 100~1000MPa is utilized under the conditions of room temperature or mild heat, to reach
It sterilizes, the purpose of blunt enzyme and processed food.Under the action of high pressure, the space structure of protein is subject to destroy, but therein
Covalent bond is hardly influenced by high pressure, or perhaps is the influence that not will receive high pressure in the case where 0-40 DEG C, so
In HIGH PRESSURE TREATMENT process it is some influence food sense organs, nutrition small-molecule substance be not subject to destroy, as amino acid, vitamin,
Flavor and fragrance matter etc..With the increase of pressure, the chill point of water is to continue to decline, when pressure rises to 210MPa,
The chill point of water drops to -21 DEG C or so.Under the action of high pressure, the decline of water chill point significantly increases the same ring of defrosting sample
Temperature difference between the temperature of border, effectively raise sample defrosting driving force and defrosting efficiency, it can be achieved that freeze samples it is quick
It thaws.
Illustrate a kind of fast preparation method of meat products of first aspect present invention first, comprising the following steps:
Super-pressure thaws: freezing raw material meat is carried out super-pressure defrosting；
Raw meat cutting: into strips by the raw meat cutting after defrosting；
Vacuum interval tumbling: the raw meat of cutting into strips is mixed with curing agent in the ratio of 3:1, using vacuum interval
The mode of tumbling is pickled；
Weighing and bagging: the meat products after vacuum interval tumbling is weighed and is vacuum-packed；
Quick-frozen cold storage: the meat products after installing to vacuum packet carries out quick-frozen cold storage.
The Thawing Rate of present invention application super-pressure deforst technique raising meat products.Superhigh pressure technique can be pressed by increasing
Power freezes raw meat with the temperature difference between thaw point to reduce the chill point of water, to improve, and increases raw meat defrosting
Driving force shortens thawing time；Meanwhile the space knot of protein in raw meat can be changed in superhigh pressure technique in course of defrosting
Structure, inducible protein matter are denaturalized, and the integrality of moisture distribution and destruction cell membrane in feed change meat improves raw meat
Tenderness and tenderization efficiency.
In addition, the present invention uses vacuum interval knead-salting raw meat, raw meat in curing process can be reduced and aoxidized
The degree of reaction, while accelerating absorption of the raw meat to curing agent using the negative pressure to be formed is vacuumized, remove the gas in raw meat
Hole avoids occurring thermal expansion phenomenon in process later, influences the structure of meat products.
A kind of quick preparation of the processed meat products of embodiment 1
1. super-pressure thaws: the raw meat of chilled storage is placed in ultrahigh pressure vessel, setting thaw point T is 10 DEG C,
Defrosting pressure P is 50MPa, and thawing time of the freezing raw material meat under 10 DEG C of normal pressures is 210min；
In formula, T is thaw point, DEG C；Tf(P)For the chill point temperature under pressure P, DEG C；Tf(Pref)For freezing under normal pressure
Point temperature, DEG C；W(P)For the temperature difference ratio under pressure P between defrosting medium temperature T and chill point temperature；tf(Pref)To be produced wait thaw
Thawing time under product normal pressure, min；tpFor to the thawing time under thawed product pressure P, min；
It is determined under same temperature and sample condition according to formula (1), (2), the defrosting of freezing raw material meat when pressure is 50MPa
Time is 140min, wherein chill point temperature T under normal pressuref(Pref)It is 0 DEG C, chill point temperature T under pressure Pf(P)It is -5 DEG C, when cold
When jelly raw meat central temperature reaches -2--4 DEG C, show that it has thawed and finish, is convenient for subsequent cutting；
2. raw meat is cut: the raw meat that above-mentioned defrosting finishes is cut into the strip side of thickness about 1.2 ± 0.05cm or so
Continue after an action of the bowels marinated；
3. vacuum interval tumbling: raw meat of the above-mentioned cutting after complete being mixed with curing agent in the ratio of 3:1, is used
Vacuum interval tumbling is pickled, and wherein vacuum interval tumbling parameter is set as vacuum degree -0.03MPa, 6 DEG C of tumbling temperature, is turned
Fast 4r/min, interval tumbling 70min, wherein every tumbling 30min, interval 10min；
4. weighing and bagging: the raw meat after above-mentioned vacuum interval tumbling being weighed, and is vacuum-packed；
5. quick-frozen cold storage: the product after vacuum packet is installed is quick-frozen under the conditions of being placed in -35--40 DEG C, and in -18--20 DEG C
Under the conditions of cold storage.
Under the super-pressure thawing condition, thawing time is compared with the production that normal pressure defrosting (10 DEG C) shortens 33.3%, and obtains
Product have preferable sensory evaluation index, and color, flavor keep good, and meat is more delicate.A kind of processed meat products of embodiment 2
Quick preparation
1. super-pressure thaws: the raw meat of chilled storage is placed in ultrahigh pressure vessel, setting thaw point T is 15 DEG C,
Defrosting pressure P is 100MPa, and thawing time of the freezing raw material meat under 15 DEG C of normal pressures is 130min,
In formula, T is thaw point, DEG C；Tf(P)For the chill point temperature under pressure P, DEG C；Tf(Pref)For freezing under normal pressure
Point temperature, DEG C；W(P)For the temperature difference ratio under pressure P between defrosting medium temperature T and chill point temperature；tf(Pref)To be produced wait thaw
Thawing time under product normal pressure, min；tpFor to the thawing time under thawed product pressure P, min；
It is determined under same temperature and sample condition according to formula (1), (2), the solution of freezing raw material meat when pressure is 100MPa
The jelly time is 78min, wherein chill point temperature T under normal pressuref(Pref)It is 0 DEG C, chill point temperature T under pressure Pf(P)It is -10 DEG C, when
When freezing raw material meat central temperature reaches -2--4 DEG C, show that it has thawed and finish, is convenient for subsequent cutting；
2. raw meat is cut: the raw meat that above-mentioned defrosting finishes is cut into the strip side of thickness about 1.2 ± 0.05cm or so
Continue after an action of the bowels marinated；
3. vacuum interval tumbling: raw meat of the above-mentioned cutting after complete being mixed with curing agent in the ratio of 3:1, is used
Vacuum interval tumbling is pickled, and wherein vacuum interval tumbling parameter is set as vacuum degree -0.06MPa, 5 DEG C of tumbling temperature, is turned
Fast 8r/min, interval tumbling 60min, wherein every tumbling 25min, interval 10min；
4. weighing and bagging: the raw meat after above-mentioned vacuum interval tumbling being weighed, and is vacuum-packed；
5. quick-frozen cold storage: the product after vacuum packet is installed is quick-frozen under the conditions of being placed in -35--40 DEG C, and in -18--20 DEG C
Under the conditions of cold storage.
Under the super-pressure thawing condition, thawing time is compared with the product that normal pressure defrosting (15 DEG C) shortens 40%, and obtains
With preferable sensory evaluation index, color, flavor keep good.
A kind of embodiment 3: quick preparation of processed meat products
1. super-pressure thaws: the raw meat of chilled storage is placed in ultrahigh pressure vessel, setting thaw point T is 20 DEG C,
Defrosting pressure P is 200MPa, and thawing time of the freezing raw material meat under 20 DEG C of normal pressures is 80min,
In formula, T is thaw point, DEG C；Tf(P)For the chill point temperature under pressure P, DEG C；Tf(Pref)For freezing under normal pressure
Point temperature, DEG C；W(P)For the temperature difference ratio under pressure P between defrosting medium temperature T and chill point temperature；tf(Pref)To be produced wait thaw
Thawing time under product normal pressure, min；tpFor to the thawing time under thawed product pressure P, min；
It is determined under same temperature and sample condition according to formula (1), (2), the solution of freezing raw material meat when pressure is 200MPa
The jelly time is 40min, wherein chill point temperature T under normal pressuref(Pref)It is 0 DEG C, chill point temperature T under pressure Pf(P)It is -20 DEG C, when
When freezing raw material meat central temperature reaches -2~-4 DEG C, show that it has thawed and finish, is convenient for subsequent cutting；
2. raw meat is cut: the raw meat that above-mentioned defrosting finishes is cut into the strip side of thickness about 1.2 ± 0.05cm or so
Continue after an action of the bowels marinated；
3. vacuum interval tumbling: raw meat of the above-mentioned cutting after complete being mixed with curing agent in the ratio of 3:1, is used
Vacuum interval tumbling is pickled, and wherein vacuum interval tumbling parameter is set as vacuum degree -0.09MPa, 4 DEG C of tumbling temperature, is turned
Fast 12r/min, interval tumbling 120min, wherein every tumbling 30min, interval 15min；
4. weighing and bagging: the raw meat after above-mentioned vacuum interval tumbling being weighed, and is vacuum-packed；
5. quick-frozen cold storage: the product after vacuum packet is installed is quick-frozen under the conditions of being placed in -35--40 DEG C, and in -18--20 DEG C
Under the conditions of cold storage.
Under the super-pressure thawing condition, thawing time is compared with the product that normal pressure defrosting (20 DEG C) shortens 50%, and obtains
With preferable sensory evaluation index, color, flavor keep good.
(1) thawing time of meat products, mainly increasing using pressure can significantly be shortened using super-pressure deforst technique
The chill point for reducing meat products increases meat products with the temperature difference between thaw point, improves defrosting driving force and effect of thawing
Rate；
(2) effective object of super-pressure deforst technique is the non-covalent bond in meat products, to covalent bond without destruction, therefore
To the original nutritional ingredient of food (vitamin, protein, lipid etc.), organoleptic quality (quality, color, shape, fresh flavor,
Taste and aroma etc.) etc. do not make significant difference, it is therefore prevented that the deterioration of the loss of nutritional ingredient and organoleptic quality in course of defrosting；
(3) super-pressure deforst technique has thawing time short for traditional natural thaw, water thawing, thaws
The advantages that water consumption is few, while the discharge of sewage in course of defrosting is decreased, sewage treatment expense is reduced, environment is conducive to
Protection.
(4) vacuum interval knead-salting meat products is used, improves meat products to the absorptivity of curing agent using its vacuum degree,
Avoid the generation of marinated non-uniform phenomenon；Simultaneously by mutual collision, the friction between meat products in tumbling procedure, meat products is improved
Tenderness.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or the terminal device that include a series of elements not only include those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or end
The intrinsic element of end equipment.In the absence of more restrictions, being limited by sentence " including ... " or " including ... "
Element, it is not excluded that there is also other elements in process, method, article or the terminal device for including the element.This
Outside, herein, " being greater than ", " being less than ", " being more than " etc. are interpreted as not including this number；" more than ", " following ", " within " etc. understand
Being includes this number.
It should be noted that being not intended to limit although the various embodiments described above have been described herein
Scope of patent protection of the invention.Therefore, it based on innovative idea of the invention, change that embodiment described herein is carried out and is repaired
Change or the equivalent structure or equivalent process transformation made by using the contents of the present specification, directly or indirectly by the above technology
Scheme is used in other related technical areas, is included within scope of patent protection of the invention.
Claims (8)
1. a kind of fast preparation method of processed meat products, which comprises the following steps:
Super-pressure thaws: freezing raw material meat is carried out super-pressure defrosting；
Raw meat cutting: into strips by the raw meat cutting after defrosting；
Vacuum interval tumbling: the raw meat of cutting into strips is mixed with curing agent in the ratio of 3:1, using vacuum interval tumbling
Mode pickled；
Weighing and bagging: the meat products after vacuum interval tumbling is weighed and is vacuum-packed；
Quick-frozen cold storage: the meat products after installing to vacuum packet carries out quick-frozen cold storage.
2. fast preparation method according to claim 1, which is characterized in that in the super-pressure defrosting step, temperature of thawing
Degree is 10-20 DEG C, and defrosting pressure is 50-200MPa.
3. fast preparation method according to claim 1, which is characterized in that in the super-pressure defrosting step, when defrosting
Between tpCalculation formula are as follows:
Wherein, T is thaw point, DEG C；Tf(P)For the chill point temperature under pressure P, DEG C；Tf(Pref)For the chill point temperature under normal pressure
Degree, DEG C；W(P)For the temperature difference ratio under pressure P between defrosting medium temperature T and chill point temperature；tf(Pref)It is normal to thawed product
The thawing time of pressure, min；tpFor to the thawing time under thawed product pressure P, min.
4. fast preparation method according to claim 1, which is characterized in that the central temperature of raw meat is -2-4 after defrosting
℃。
5. fast preparation method according to claim 1, which is characterized in that raw meat is cut by the cutting step
With a thickness of the strip of 1.2 ± 0.05cm.
6. fast preparation method according to claim 1, which is characterized in that the vacuum interval tumbling step, wherein very
Reciprocal of duty cycle is -0.02--0.09MPa, temperature is 4-6 DEG C, revolving speed 4-12r/min, interval tumbling time are 35-130min, wherein
Every tumbling 15-35min interval 5-15min.
7. fast preparation method according to claim 1, which is characterized in that the quick-frozen cold storage step, quick freezing temperature be-
35--40 DEG C, storage temperature is -18--20 DEG C.
8. a kind of processed meat products, which is characterized in that the processed meat products pass through any preparation method of claim 1-7
Preparation.
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| CN113907280A (en) * | 2021-10-15 | 2022-01-11 | 福建省亚明食品有限公司 | A kind of quick-frozen meat food and preparation method thereof |
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