CN102599532A - Ready-to-eat meat food and manufacturing process thereof - Google Patents
Ready-to-eat meat food and manufacturing process thereof Download PDFInfo
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- CN102599532A CN102599532A CN2012101149495A CN201210114949A CN102599532A CN 102599532 A CN102599532 A CN 102599532A CN 2012101149495 A CN2012101149495 A CN 2012101149495A CN 201210114949 A CN201210114949 A CN 201210114949A CN 102599532 A CN102599532 A CN 102599532A
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Abstract
The invention relates to a ready-to-eat meat food and a manufacturing process thereof, which belong to the technical field of ready-to-eat meat foods and manufacturing processes thereof. According to the invention, through taking 1-2 parts of pork, 0.1-0.3 part of pigskin, 1-2 parts of chicken and 0.5-0.7 part of pig fat as main materials and combining with auxiliary materials, a ready-to-eat meat food is prepared, so that the problem that a pork skin containing meat food is poor in flavor and taste in the prior art is solved, and a formula and a proportion for ready-to-eat meat foods are provided, therefore, a situation that a product keeps the flavor and taste of fresh meat products for a long time can be guaranteed. Compared with traditional processes, by using the manufacturing process of the ready-to-eat meat food provided by the invention, the natural flavor of meat can be kept better; and meanwhile, the storage time of products can be improved, and the storage cost can be reduced.
Description
Technical field
The present invention relates to a kind of food and processing technology thereof, more particularly, the present invention relates to a kind of prescription of instant meat product and, belong to ready-to-eat food and technology field thereof to the processing technology of this instant meat product.
Background technology
Have diversified meat processing ready-to-eat food now on the market,, but, cause its local flavor desirable not to the utmost, be difficult near the meat product of making in the own home because prescription is unreasonable and the defective of processing technology like dried beef, pickled chicken claw etc.
State Intellectual Property Office is 200710163031.9 in the disclosed application number of 2009.4.1; Name is called the patent of invention of " a kind of meat product that is added with pork skin and preparation method thereof "; This invention provides the meat product that is added with pork skin; This meat product is distributed with meat grain and pork skin fourth grain, and has gelatin thing to join between meat grain and the pork skin fourth for utilizing meat grain and pork skin fourth for main material and the product after being mixed with the water slaking of q.s on this meat product section.Meat product of the present invention has delicious meat fragrance on local flavor, have sufficient elasticity or muscle degree on the mouthfeel, also for meat product market new product variety is provided.
Though above-mentioned technical scheme of the prior art can have delicious meat fragrance to a certain extent; But there is gelatin thing to join between meat grain and the pork skin fourth and can has a strong impact on local flavor and mouthfeel; And its processing technology can not keep the original local flavor of meat well, and last finished product storage time is not long.
Summary of the invention
The present invention is intended to solve above-mentioned meat product local flavor and the not good problem of mouthfeel that is added with pork skin of the prior art, and a kind of prescription and proportioning of instant meat product is provided, and can guarantee that product has the local flavor and the mouthfeel of green meat goods in long-time.
Another object of the present invention provides a kind of processing technology of instant meat product for to above-mentioned prescription, keeps the original local flavor of meat better than traditional handicraft, and can improve the storage time of product, reduces the cost of storage.
In order to realize the foregoing invention purpose, concrete technical scheme of the present invention is following:
A kind of instant meat product is characterized in that: comprise following component composition by weight:
Major ingredient: 1～2 part of pork, 0.1～0.3 part of pigskin, 1～2 part in chicken, 0.5～0.7 part of pork fat;
Auxiliary material: 0.5～0.7 part of frozen water; 0.040～0.045 part of albumen powder; 0.025～0.04 part of cornstarch; 0.012～0.02 part of composite phosphate; 0.0012～0.0025 part of D-sodium isoascorbate; 0.0001～0.0002 part of natrium nitrosum; 0.003～0.004 part of Monascus color; Lure red 0.0001～0.00015 part; 0.002～0.005 part of white pepper powder; Monosodium glutamate 0.005～0.008; 0.005～0.02 part of glucose; 0.04～0.05 part of salt; 0.011～0.013 part of white granulated sugar; 0.001～0.004 part of glutamine transaminage; 0.0051～0.0055 part in cumin essence; 0.0011～0.0016 part of cumin powder; 0.01～0.03 part of 0.003～0.005 part of carragheen and pork powdered flavor.
Pork fat of the present invention is the ridge fat of pig.
Cumin essence is commercially available essence commonly used through the product behind the Maillard reaction, and Shanghai rising sun plum essence Co., Ltd produces.
The pork powdered flavor is commercially available essence commonly used, and Nanjing wound hat Food Co., Ltd produces.
A kind of processing technology of instant meat product is characterized in that: comprise following processing step:
A, raw material are handled: pork, pigskin, chicken and pork fat are repaired processing;
B, strand system: pork, pigskin, chicken and the pork fat system of twisting that will pass through finishing is handled;
C, raw material mix: the pork, pigskin and the chicken that obtain after the system of will twisting fully mix with auxiliary material, and pork fat is for use;
D, pickle: pork fat is adopted the salt of pork fat quality 2～4% separately, under 0～4 ℃, pickled 6～8 days; In addition with the mixture of pork, pigskin, chicken and auxiliary material 0～4 ℃ of held 11～13 hours;
E, pressing mold: select for use mould to carry out the conventional quantitative pressing mold in this area to the raw material of pickling among the step D;
F, hot-working: the mould that raw material is housed behind the pressing mold is put into jacketed pan water-bath boiling; Earlier 48～52 ℃ of following boilings 18～23 minutes; 88～92 ℃ of following boilings 8～10 minutes, the demoulding after boiling is accomplished sent in the Fumigator raw material after the demoulding 58～63 ℃ of following bakings 2～4 hours again;
G, section moulding: with the quantitative dice of the product after the hot-working;
H, secondary operations: the product of the moulding of will cutting into slices carries out drying, cooling processing;
I, packing;
J, sterilization, cooling obtain instant meat product.
If pork, pigskin, chicken and pork fat are the chilled meat raw material in steps A, so it is thawed, when making central temperature reach-2～0 ℃, finishing immediately; If pork, pigskin, chicken and pork fat are without freezing green meat raw material, be with it 0～4 ℃ of following precooling, finishing immediately then.
Steps A and above-mentioned finishing are specially removes residual lymph, extravasated blood, floating hair, surface wind dry oxidation layer and other pollutant;
The above-mentioned precooling of green meat raw material is meant places 0～4 ℃ of following precooling 10～15 hours with the green meat raw material, makes its central temperature be lower than 6 ℃.
Handle the pork, pigskin, chicken and the pork fat employing 8mm orifice plate that are meant through finishing in the strand system described in the step B and twist system.
In the block sizes described in the step G is 8cm*5cm*0.5cm.
The drying described in the step H be meant with the section moulding product put into Fumigator, under 58～63 ℃, being dried to water content is 35～40% (percentage by weights), water activity is controlled at below 20.
Be meant in the cooling described in the step H product through super-dry to be placed 12～17 ℃ environment, being cooled to central temperature is below 15 ℃.
Be meant in the sterilization described in the step J and adopt the agent of water-bath continuous sterilizing, 88～93 ℃ of following sterilization processing 38～43 minutes.
Be meant that in the cooling described in the step J product with the process sterilization places 22～27 ℃ cooling water to cool off 37～42 minutes.
The useful technique effect that the present invention brings:
1, it is unreasonable that instant meat product prescription provided by the invention and proportioning have solved instant meat product prescription of the prior art; The problem that mouthfeel is not good, can't keep the fresh meat local flavor for a long time; Feasible prescription is more reasonable; The instant meat product mouthfeel that adopts this prescription to process is good, local flavor is near the fresh meat taste, and can keep its local flavor for a long time;
2, raw material processing method and the technological parameter in the employing processing technology of the present invention; Can be directed against chilled meat raw material and green meat raw material simultaneously; Take different pretreatment technology; Make these two kinds of raw materials after pre-treatment, very easily to repair processing, improved the quality of raw material, also improved the quality and the local flavor of final product simultaneously;
What 3, the present invention adopted is pork fat to be taken out separately pickle, and does not pickle with other major ingredients, auxiliary material, and adopts technological parameter of the present invention, and pork fat is finalized the design better, improves the mouthfeel of final product;
4, adopt heat processing technique of the present invention, that can give full play to auxiliary material increases the flavor effect, and more perfuming is tender also to make the mouthfeel of last meat products, and local flavor is near meat products, and local flavor also can keep for a long time; Heating parameters in the heating process can make the protein combination of glutamine transaminage in optimum temperature and meat, makes product elasticity reach optimum efficiency;
5, the present invention is made into the square of 8cm*5cm*0.5cm with instant meat product, likeness in form mahjong, and the kind when enriching people's amusement is selected;
6, pigskin is the very high meat products raw material of a kind of protein content; With the pigskin is that the skin that raw material is processed into freezes goods, good toughness not only, and color, mouthfeel are all good; And people's skin, muscle tendon, bone, hair all there is the important physical health-care effect; Protein content is 2.5 times of pork in the pigskin, and the content of carbohydrate is higher 4 times than pork, and fat content has only 1/2 of pork;
7, adopt prescription of the present invention and proportioning; Also have whole machining process technology and integrated artistic parameter system; It is unreasonable to have solved instant meat product prescription of the prior art; The problem that mouthfeel is not good, can't keep the fresh meat local flavor for a long time makes that prescription is more reasonable, and the instant meat product mouthfeel that adopts this prescription and processing technology to process is good, local flavor is near the fresh meat taste; And can keep its local flavor for a long time, and the present invention selects materials and raw material is handled the quality can both improve final product and taste, mouthfeel.
The specific embodiment
Embodiment 1
A kind of instant meat product comprises following component composition by weight:
Major ingredient: 1 part of pork, 0.1 part of pigskin, 1 part in chicken, 0.5 part of pork fat;
Auxiliary material: 0.5 part of frozen water; 0.04 part of albumen powder; 0.025 part of cornstarch; 0.012 part of composite phosphate; 0.0012 part of D-sodium isoascorbate; 0.0001 part of natrium nitrosum; 0.003 part of Monascus color; Lure red 0.0001 part; 0.002 part of white pepper powder; Monosodium glutamate 0.005; 0.005 part of glucose; 0.04 part of salt; 0.011 part of white granulated sugar; 0.001 part of glutamine transaminage; 0.0051 part in cumin essence; 0.0011 part of cumin powder; 0.01 part of 0.003 part of carragheen and pork powdered flavor.
Embodiment 2
A kind of instant meat product comprises following component composition by weight:
Major ingredient: 2 parts of porks, 0.3 part of pigskin, 2 parts in chicken, 0.7 part of pork fat;
Auxiliary material: 0.7 part of frozen water; 0.045 part of albumen powder; 0.04 part of cornstarch; 0.02 part of composite phosphate; 0.0025 part of D-sodium isoascorbate; 0.0002 part of natrium nitrosum; 0.004 part of Monascus color; Lure red 0.00015 part; 0.005 part of white pepper powder; Monosodium glutamate 0.008; 0.02 part of glucose; 0.05 part of salt; 0.013 part of white granulated sugar; 0.004 part of glutamine transaminage; 0.0055 part in cumin essence; 0.0016 part of cumin powder; 0.03 part of 0.005 part of carragheen and pork powdered flavor.
Embodiment 3
A kind of instant meat product comprises following component composition by weight:
Major ingredient: 1.5 parts of porks, 0.2 part of pigskin, 1.5 parts in chicken, 0.6 part of pork fat;
Auxiliary material: 0.6 part of frozen water; 0.0425 part of albumen powder; 0.0325 part of cornstarch; 0.016 part of composite phosphate; 0.00185 part of D-sodium isoascorbate; 0.00015 part of natrium nitrosum; 0.0035 part of Monascus color; Lure red 0.000125 part; 0.0035 part of white pepper powder; Monosodium glutamate 0.0065; 0.0125 part of glucose; 0.045 part of salt; 0.012 part of white granulated sugar; 0.0025 part of glutamine transaminage; 0.0053 part in cumin essence; 0.00135 part of cumin powder; 0.02 part of 0.004 part of carragheen and pork powdered flavor.
Embodiment 4
A kind of instant meat product comprises following component composition by weight:
Major ingredient: 1.3 parts of porks, 0.25 part of pigskin, 1.15 parts in chicken, 0.53 part of pork fat;
Auxiliary material: 0.66 part of frozen water; 0.041 part of albumen powder; 0.036 part of cornstarch; 0.019 part of composite phosphate; 0.002 part of D-sodium isoascorbate; 0.00013 part of natrium nitrosum; 0.0039 part of Monascus color; Lure red 0.000127 part; 0.0039 part of white pepper powder; Monosodium glutamate 0.0077; 0.011 part of glucose; 0.046 part of salt; 0.0126 part of white granulated sugar; 0.0028 part of glutamine transaminage; 0.00525 part in cumin essence; 0.0015 part of cumin powder; 0.027 part of 0.0033 part of carragheen and pork powdered flavor.
Embodiment 5
A kind of processing technology of instant meat product comprises following processing step:
A, raw material are handled: pork, pigskin, chicken and pork fat are repaired processing;
B, strand system: pork, pigskin, chicken and the pork fat system of twisting that will pass through finishing is handled;
C, raw material mix: the pork, pigskin and the chicken that obtain after the system of will twisting fully mix with auxiliary material, and pork fat is for use;
D, pickle: pork fat is adopted the salt of pork fat quality 2% separately, under 0 ℃, pickled 6 days; In addition with the mixture of pork, pigskin, chicken and auxiliary material 0 ℃ of held 11 hours;
E, pressing mold: select for use mould to carry out the conventional quantitative pressing mold in this area to the raw material of pickling among the step D;
F, hot-working: the mould that raw material is housed behind the pressing mold is put into jacketed pan water-bath boiling, and first 48 ℃ of following boilings 18 minutes, again 88 ℃ of following boilings 8 minutes, the demoulding after boiling is accomplished sends in the Fumigator raw material after the demoulding 58 ℃ of following bakings 2 hours;
G, section moulding: with the quantitative dice of the product after the hot-working;
H, secondary operations: the product of the moulding of will cutting into slices carries out drying, cooling processing;
I, packing;
J, sterilization, cooling obtain instant meat product.
Embodiment 6
A kind of processing technology of instant meat product comprises following processing step:
A, raw material are handled: pork, pigskin, chicken and pork fat are repaired processing;
B, strand system: pork, pigskin, chicken and the pork fat system of twisting that will pass through finishing is handled;
C, raw material mix: the pork, pigskin and the chicken that obtain after the system of will twisting fully mix with auxiliary material, and pork fat is for use;
D, pickle: pork fat is adopted the salt of pork fat quality 4% separately, under 4 ℃, pickled 8 days; In addition with the mixture of pork, pigskin, chicken and auxiliary material 4 ℃ of held 13 hours;
E, pressing mold: select for use mould to carry out the conventional quantitative pressing mold in this area to the raw material of pickling among the step D;
F, hot-working: the mould that raw material is housed behind the pressing mold is put into jacketed pan water-bath boiling, and first 52 ℃ of following boilings 23 minutes, again 92 ℃ of following boilings 10 minutes, the demoulding after boiling is accomplished sends in the Fumigator raw material after the demoulding 63 ℃ of following bakings 4 hours;
G, section moulding: with the quantitative dice of the product after the hot-working;
H, secondary operations: the product of the moulding of will cutting into slices carries out drying, cooling processing;
I, packing;
J, sterilization, cooling obtain instant meat product.
Embodiment 7
A kind of processing technology of instant meat product comprises following processing step:
A, raw material are handled: pork, pigskin, chicken and pork fat are repaired processing;
B, strand system: pork, pigskin, chicken and the pork fat system of twisting that will pass through finishing is handled;
C, raw material mix: the pork, pigskin and the chicken that obtain after the system of will twisting fully mix with auxiliary material, and pork fat is for use;
D, pickle: pork fat is adopted the salt of pork fat quality 3% separately, under 2 ℃, pickled 7 days; In addition with the mixture of pork, pigskin, chicken and auxiliary material 2 ℃ of held 12 hours;
E, pressing mold: select for use mould to carry out the conventional quantitative pressing mold in this area to the raw material of pickling among the step D;
F, hot-working: the mould that raw material is housed behind the pressing mold is put into jacketed pan water-bath boiling, and first 50 ℃ of following boilings 20.5 minutes, again 90 ℃ of following boilings 9 minutes, the demoulding after boiling is accomplished sends in the Fumigator raw material after the demoulding 60.5 ℃ of following bakings 3 hours;
G, section moulding: with the quantitative dice of the product after the hot-working;
H, secondary operations: the product of the moulding of will cutting into slices carries out drying, cooling processing;
I, packing;
J, sterilization, cooling obtain instant meat product.
Embodiment 8
A kind of processing technology of instant meat product comprises following processing step:
A, raw material are handled: pork, pigskin, chicken and pork fat are repaired processing;
B, strand system: pork, pigskin, chicken and the pork fat system of twisting that will pass through finishing is handled;
C, raw material mix: the pork, pigskin and the chicken that obtain after the system of will twisting fully mix with auxiliary material, and pork fat is for use;
D, pickle: pork fat is adopted the salt of pork fat quality 3.5% separately, under 3 ℃, pickled 6.5 days; In addition with the mixture of pork, pigskin, chicken and auxiliary material 1 ℃ of held 11.5 hours;
E, pressing mold: select for use mould to carry out the conventional quantitative pressing mold in this area to the raw material of pickling among the step D;
F, hot-working: the mould that raw material is housed behind the pressing mold is put into jacketed pan water-bath boiling, and first 49.5 ℃ of following boilings 20 minutes, again 91 ℃ of following boilings 9.5 minutes, the demoulding after boiling is accomplished sends in the Fumigator raw material after the demoulding 60 ℃ of following bakings 3 hours;
G, section moulding: with the quantitative dice of the product after the hot-working;
H, secondary operations: the product of the moulding of will cutting into slices carries out drying, cooling processing;
I, packing;
J, sterilization, cooling obtain instant meat product.
Embodiment 9
On the basis of embodiment 5～8, preferred:
If pork, pigskin, chicken and pork fat are the chilled meat raw material in steps A, so it is thawed, when making central temperature reach-2 ℃, finishing immediately; If pork, pigskin, chicken and pork fat are without freezing green meat raw material, be with it 0 ℃ of following precooling, finishing immediately then.
The described precooling of green meat raw material is meant places 0 ℃ of following precooling 10 hours with the green meat raw material, and making its central temperature is 0 ℃.
The drying described in the step H be meant with the section moulding product put into Fumigator, under 58 ℃, being dried to water content is 35%, water activity is controlled at 2.
Be meant in the cooling described in the step H product through super-dry to be placed 12 ℃ environment, being cooled to central temperature is 3 ℃.
Be meant in the sterilization described in the step J and adopt the agent of water-bath continuous sterilizing, 88 ℃ of following sterilization processing 38 minutes.
Be meant that in the cooling described in the step J product with the process sterilization places 22 ℃ cooling water to cool off 37 minutes.
Embodiment 10
On the basis of embodiment 5～8, preferred:
If pork, pigskin, chicken and pork fat are the chilled meat raw material in steps A, so it is thawed, when making central temperature reach 0 ℃, finishing immediately; If pork, pigskin, chicken and pork fat are without freezing green meat raw material, be with it 4 ℃ of following precoolings, finishing immediately then.
The described precooling of green meat raw material is meant places 4 ℃ of following precoolings 15 hours with the green meat raw material, and making its central temperature is 5 ℃.
The drying described in the step H be meant with the section moulding product put into Fumigator, under 63 ℃, being dried to water content is 40%, water activity is controlled at 19.
Be meant in the cooling described in the step H product through super-dry to be placed 17 ℃ environment, being cooled to central temperature is 14 ℃.
Be meant in the sterilization described in the step J and adopt the agent of water-bath continuous sterilizing, 93 ℃ of following sterilization processing 43 minutes.
Be meant that in the cooling described in the step J product with the process sterilization places 27 ℃ cooling water to cool off 42 minutes.
Embodiment 11
On the basis of embodiment 5～8, preferred:
If pork, pigskin, chicken and pork fat are the chilled meat raw material in steps A, so it is thawed, when making central temperature reach-1 ℃, finishing immediately; If pork, pigskin, chicken and pork fat are without freezing green meat raw material, be with it 2 ℃ of following precoolings, finishing immediately then.
The described precooling of green meat raw material is meant places 2 ℃ of following precoolings 12.5 hours with the green meat raw material, and making its central temperature is 2.5 ℃.
The drying described in the step H be meant with the section moulding product put into Fumigator, under 60.5 ℃, being dried to water content is 37.5%, water activity is controlled at 11.
Be meant in the cooling described in the step H product through super-dry to be placed 14.5 ℃ environment, being cooled to central temperature is 8.5 ℃.
Be meant in the sterilization described in the step J and adopt the agent of water-bath continuous sterilizing, 90.5 ℃ of following sterilization processing 40.5 minutes.
Be meant that in the cooling described in the step J product with the process sterilization places 24.5 ℃ cooling water to cool off 39.5 minutes.
Embodiment 12
On the basis of embodiment 5～8, preferred:
If pork, pigskin, chicken and pork fat are the chilled meat raw material in steps A, so it is thawed, when making central temperature reach-1.5 ℃, finishing immediately; If pork, pigskin, chicken and pork fat are without freezing green meat raw material, be with it 3.5 ℃ of following precoolings, finishing immediately then.
The described precooling of green meat raw material is meant places 3.5 ℃ of following precoolings 14.5 hours with the green meat raw material, and making its central temperature is 4.25 ℃.
The drying described in the step H be meant with the section moulding product put into Fumigator, under 60 ℃, being dried to water content is 39%, water activity is controlled at 18.
Be meant in the cooling described in the step H product through super-dry to be placed 15 ℃ environment, being cooled to central temperature is 13 ℃.
Be meant in the sterilization described in the step J and adopt the agent of water-bath continuous sterilizing, 90 ℃ of following sterilization processing 40 minutes.
Be meant that in the cooling described in the step J product with the process sterilization places 25 ℃ cooling water to cool off 40 minutes.
Embodiment 13
On the basis of embodiment 1～4:
Pork fat of the present invention is the ridge fat of pig.
A kind of processing technology of instant meat product is characterized in that: comprise following processing step:
A, raw material are handled: pork, pigskin, chicken and pork fat are repaired processing;
B, strand system: pork, pigskin, chicken and the pork fat system of twisting that will pass through finishing is handled;
C, raw material mix: the pork, pigskin and the chicken that obtain after the system of will twisting fully mix with auxiliary material, and pork fat is for use;
D, pickle: pork fat is adopted the salt of pork fat quality 2～4% separately, under 0～4 ℃, pickled 6～8 days; In addition with the mixture of pork, pigskin, chicken and auxiliary material 0～4 ℃ of held 11～13 hours;
E, pressing mold: select for use mould to carry out the conventional quantitative pressing mold in this area to the raw material of pickling among the step D; Adopt square stainless steel mould;
F, hot-working: the mould that raw material is housed behind the pressing mold is put into jacketed pan water-bath boiling; Earlier 48～52 ℃ of following boilings 18～23 minutes; 88～92 ℃ of following boilings 8～10 minutes, the demoulding after boiling is accomplished sent in the Fumigator raw material after the demoulding 58～63 ℃ of following bakings 2～4 hours again;
G, section moulding: with the quantitative dice of the product after the hot-working;
H, secondary operations: the product of the moulding of will cutting into slices carries out drying, cooling processing;
I, packing;
J, sterilization, cooling obtain instant meat product.
If pork, pigskin, chicken and pork fat are the chilled meat raw material in steps A, so it is thawed, when making central temperature reach-2～0 ℃, finishing immediately; If pork, pigskin, chicken and pork fat are without freezing green meat raw material, be with it 0～4 ℃ of following precooling, finishing immediately then.
Above-mentioned finishing is specially removes residual lymph, extravasated blood, floating hair, surface wind dry oxidation layer and other pollutant;
The above-mentioned precooling of green meat raw material is meant places 0～4 ℃ of following precooling 10～15 hours with the green meat raw material, makes its central temperature be lower than 6 ℃.
Handle the pork, pigskin, chicken and the pork fat employing 8mm orifice plate that are meant through finishing in the strand system described in the step B and twist system.
In the block sizes described in the step G is 8cm*5cm*0.5cm.
The drying described in the step H be meant with the section moulding product put into Fumigator, under 58～63 ℃, being dried to water content is 35～40% (percentage by weights), water activity is controlled at below 20.
Be meant in the cooling described in the step H product through super-dry to be placed 12～17 ℃ environment, being cooled to central temperature is below 15 ℃.
Be meant in the sterilization described in the step J and adopt the agent of water-bath continuous sterilizing, 88～93 ℃ of following sterilization processing 38～43 minutes.
Be meant that in the cooling described in the step J product with the process sterilization places 22～27 ℃ cooling water to cool off 37～42 minutes.
Claims (9)
1. instant meat product is characterized in that: comprise that following component by weight forms:
Major ingredient: 1～2 part of pork, 0.1～0.3 part of pigskin, 1～2 part in chicken, 0.5～0.7 part of pork fat;
Auxiliary material: 0.5～0.7 part of frozen water; 0.040～0.045 part of albumen powder; 0.025～0.04 part of cornstarch; 0.012～0.02 part of composite phosphate; 0.0012～0.0025 part of D-sodium isoascorbate; 0.0001～0.0002 part of natrium nitrosum; 0.003～0.004 part of Monascus color; Lure red 0.0001～0.00015 part; 0.002～0.005 part of white pepper powder; Monosodium glutamate 0.005～0.008; 0.005～0.02 part of glucose; 0.04～0.05 part of salt; 0.011～0.013 part of white granulated sugar; 0.001～0.004 part of glutamine transaminage; 0.0051～0.0055 part in cumin essence; 0.0011～0.0016 part of cumin powder; 0.01～0.03 part of 0.003～0.005 part of carragheen and pork powdered flavor.
2. a kind of instant meat product according to claim 1 is characterized in that: described pork fat is the ridge fat of pig.
3. the processing technology of a kind of instant meat product according to claim 1 and 2 is characterized in that: comprise following processing step:
A, raw material are handled: pork, pigskin, chicken and pork fat are repaired processing;
B, strand system: pork, pigskin, chicken and the pork fat system of twisting that will pass through finishing is handled;
C, raw material mix: the pork, pigskin and the chicken that obtain after the system of will twisting fully mix with auxiliary material, and pork fat is for use;
D, pickle: pork fat is adopted the salt of pork fat quality 2～4% separately, under 0～4 ℃, pickled 6～8 days; In addition with the mixture of pork, pigskin, chicken and auxiliary material 0～4 ℃ of held 11～13 hours;
E, pressing mold: select for use mould to carry out quantitative pressing mold to the raw material of pickling among the step D;
F, hot-working: the mould that raw material is housed behind the pressing mold is put into jacketed pan water-bath boiling; Earlier 48～52 ℃ of following boilings 18～23 minutes; 88～92 ℃ of following boilings 8～10 minutes, the demoulding after boiling is accomplished sent in the Fumigator raw material after the demoulding 58～63 ℃ of following bakings 2～4 hours again;
G, section moulding: with the quantitative dice of the product after the hot-working;
H, secondary operations: the product of the moulding of will cutting into slices carries out drying, cooling processing;
I, packing;
J, sterilization, cooling obtain instant meat product.
4. the processing technology of a kind of instant meat product according to claim 3 is characterized in that: if pork, pigskin, chicken and pork fat are the chilled meat raw material in steps A, so it is thawed, when making central temperature reach-2～0 ℃, repair immediately; If pork, pigskin, chicken and pork fat are without freezing green meat raw material, be with it 0～4 ℃ of following precooling, finishing immediately then.
5. the processing technology of a kind of instant meat product according to claim 4, it is characterized in that: the described precooling of green meat raw material is meant places 0～4 ℃ of following precooling 10～15 hours with the green meat raw material, makes its central temperature be lower than 6 ℃.
6. the processing technology of a kind of instant meat product according to claim 3; It is characterized in that: be meant in the drying described in the step H product of section moulding is put into Fumigator; Under 58～63 ℃, being dried to water content is 35～40%, and water activity is controlled at below 20.
7. the processing technology of a kind of instant meat product according to claim 3 is characterized in that: be meant in the cooling described in the step H product through super-dry to be placed 12～17 ℃ environment, being cooled to central temperature is below 15 ℃.
8. the processing technology of a kind of instant meat product according to claim 3 is characterized in that: be meant in the sterilization described in the step J and adopt the agent of water-bath continuous sterilizing, 88～93 ℃ of following sterilization processing 38～43 minutes.
9. the processing technology of a kind of instant meat product according to claim 3 is characterized in that: be meant in the cooling described in the step J to place 22～27 ℃ cooling water to cool off 37～42 minutes the product through sterilization.
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| CN104351836A (en) * | 2014-10-29 | 2015-02-18 | 天津农学院 | Vegetable juice fermented sausage and preparation method thereof |
| CN104605382A (en) * | 2015-02-25 | 2015-05-13 | 孙高雷 | Processing method of meat product in vacuum package |
| CN106923207A (en) * | 2017-03-09 | 2017-07-07 | 山东如康清真食品有限公司 | A kind of beef ball and preparation method thereof |
| CN109619375A (en) * | 2018-11-15 | 2019-04-16 | 青海省畜牧兽医科学院 | A kind of product and preparation method based on ox by-product |
| CN110089690A (en) * | 2019-05-10 | 2019-08-06 | 席益民 | A kind of filling product of dry fruit beetle and its processing method |
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