CN104489740A - Preparation method of recombinant jerky - Google Patents
Preparation method of recombinant jerky Download PDFInfo
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- CN104489740A CN104489740A CN201410811270.0A CN201410811270A CN104489740A CN 104489740 A CN104489740 A CN 104489740A CN 201410811270 A CN201410811270 A CN 201410811270A CN 104489740 A CN104489740 A CN 104489740A
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Abstract
The invention relates to a preparation method of recombinant jerky. The preparation method is characterized by comprising the following steps: (1) pretreating, namely washing shredded meat of which the ratio of fat meat to lean meat is 3:7 to 2:8 and the size is 0cm to 1cm, removing water, removing visible fat and pollutants from the surface, and then taking the treated meat as raw material meat; (2) cutting and stirring, namely based on a weight ratio of the raw material meat, mixing the raw material meat with 1-2 percent of salt and 2-3 percent of spices, cutting and stirring to form meat paste; (3) salting, namely based on the weight of the meat paste, adding 0.5-1 percent of water into the obtained meat paste, and salting at the temperature of 2-4 DEG C for at least 12 hours to make the meat be tasty; (4) rolling; (5) performing ultrahigh-pressure treatment; (6) performing ultralow-temperature freeze-molding; (7) baking; (8) cooling; and (9) packaging in vacuum and sterilizing. By taking the shredded meat as a raw material, the preparation method disclosed by the invention has the advantages that the production cost of an enterprise is greatly lowered, and the utilization rate of byproducts produced in processing of meat products is improved.
Description
Technical field
The present invention relates to a kind of preparation method of jerky of recombinating.
Background technology
Jerky has long history in China, is one of traditional meat of China, it is nutritious, unique flavor, holding time be long, easy to carry, is that people go on a journey, play, picnic and the first-selected good merchantable brand of meal snacks.Tradition jerky is the dry cooked meat product made through the techniques such as (bar, sheet), seasoning, digestion, receipts soup and drying of precooking, dice by lean meat.Along with the raising of people's living standard, people are also progressively improving the mouthfeel of dried meat product and nutritional requirement, and traditional jerky is owing to processing digestion process Middle nutrition ingredients from lossing, and product quality is hard, bradymassesis.This makes traditional dried meat product more and more be difficult to adapt to consumer demand.
According to statistics, within 2013, China's meat total output is 8,536 ten thousand tons, wherein there are 15% (1,280 ten thousand tons) for the production of processing, meat products can produce a large amount of byproducts in process, as remaining meat mincing, fat, irregular meat mincing block etc. after picking a bone, these products add the production cost of enterprise virtually to a certain extent, simultaneously also for business and consumer brings great waste.Therefore, these by-product utilizations are got up, show with a kind of new product form, not only reduce the production cost of enterprise, also for the recycling of these byproducts provides new thinking.
At present, hydrophilic colloid mixing is aided with, the die-filling rear direct shortening drying and moulding of use mould after the technique of mixing dried meat product mainly carries out fragmentation raw meat, but products obtained therefrom muscle fibre is comparatively loose, mouthfeel is slag comparatively, and chewiness is poor, and this and traditional jerky difference are very large.
Summary of the invention
The object of this invention is to provide a kind of preparation method of jerky of recombinating, the byproduct produced during meat products can be utilized to process, a kind of with short production cycle, cost is lower, mouthfeel is softer, chewiness is strong a kind of recombinant meat dried product is provided.
Recombinate the preparation method of jerky, and its special feature is, comprises the steps:
(1) pretreatment: by fat meat and lean meat ratio between 3:7 ~ 2:8, size cleans at the meat mincing of 0 ~ 1cm, drains, reject after surperficial visible fat, dunghill as raw meat;
(2) cut and mix: by the mass ratio range of raw meat, raw meat is carried out mixing and cutting mixing meat gruel with the salt of 1% ~ 2%, the spice of 2% ~ 3%;
(3) pickle: gained meat gruel is added the water accounting for meat gruel 0.5% ~ 1% weight, pickle at 2 ~ 4 DEG C at least 12 hours tasty;
(4) tumbling: by weight percentage, adds 10% ~ 13% soybean paste, 1% ~ 2% gel, concentration is the Cacl of 5 ~ 6mM by the meat gruel obtained
2solution 2% ~ 3%, carries out tumbling under 2 ~ 4 DEG C of low temperature, time 15 ~ 20min;
(5) ultra high pressure treatment;
(6) superfreeze is shaping: the meat gruel obtained is loaded mould, puts into ultra low temperature freezer freeze forming, cooling time 1 ~ 1.5h;
(7) toast: taken out by meat gruel and carry out stripping and slicing process, control stripping and slicing length 9 ~ 10cm, width 1 ~ 2cm, puts into oven for drying shortening;
(8) cool: jerky dried for shortening is inserted in 0 ~ 5 DEG C of cold bath and cool 3 ~ 5min;
(9) sterilizing after vacuum packaging.
Meat mincing are that the broken chicken of 1.5:1 ~ 2:1 and broken mutton form by weight ratio in step (1).
The spice added in step (2) calculates by the weight ratio of raw meat and consists of: anistree 0.15%-0.2%, fennel seeds 0.2%-0.3%, nutmeg 0.2%-0.25%, spring onion 0.1%-0.2%, ginger 0.1%-0.2%, cassia bark 0.2%-0.25%, orange peel 0.2%-0.3%, Chinese prickly ash 0.2%-0.3%, root of Dahurain angelica 0.15%-0.2%, fructus amomi 0.15%-0.2%.
The manufacture method that in step (4), soybean is stuck with paste is as follows: get fresh soya bean and clean, add equivalent distilled water to squeeze the juice, get residual bean dregs heating water bath thus remove fishy smell, specifically controlling bath temperature 90 ~ 100 DEG C, heat time 20 ~ 30min, last cool to room temperature is for subsequent use.
The gel added in step (4) is sodium alginate.
In step (5), ultra high pressure treatment technical conditions are: pressure 200 ~ 300MPa, dwell time 10 ~ 20min, pressure medium temperature 10 ~ 30 DEG C.
In step (6), superfreeze temperature is-30 DEG C ~-35 DEG C.
Step takes temperature-variable drying when baking oven toasts in (7), is specifically first warming up to 100 ~ 110 DEG C of heating 10 ~ 15min, is then cooled to 75 ~ 80 DEG C of heating 25 ~ 30min, is finally cooled to 55 ~ 60 DEG C of heating 100 ~ 110min.
In step (9), sterilizing adopts thermal sterilization, and its treatment conditions are: temperature 40 ~ 45 DEG C, time 5 ~ 10min, and high-voltage pulse electric field condition is: electric-field intensity 60 ~ 70kv/cm, pulsewidth 10-15 μ s, frequency 10-15Hz, umber of pulse 90 ~ 100.
Restructuring jerky prepared by present invention process is made direct baking after Feedstock treating freeze forming, muscle fibre in meat gruel can well be recombinated and can improve the tenderness of meat by Refrigeration Technique, make that the jerky quality of baking molding is soft, high resilience, take meat mincing as the production cost that raw material can reduce enterprise greatly, improve the utilization rate of meat products machining being produced to byproduct, in meat mincing, add mutton impart the special local flavor of restructuring jerky, also for the deep processing of mutton industry provides new mode.
Detailed description of the invention
The invention provides a kind of restructuring jerky and preparation method thereof, step is as follows:
(1) pretreatment: meat mincing (between fat meat and lean meat ratio 3:7 ~ 2:8, between length, width and height size 0 ~ 1cm) cleaned, drains, reject surface visible fat, dunghill.
(2) cut and mix: by the mass ratio range of raw meat, raw meat is carried out mixing and cutting mixing meat gruel with salt (1% ~ 2%), spice (2% ~ 3%).
(3) pickle: mix the meat gruel obtained add little water by cutting, pickle at 2 ~ 4 DEG C at least 12 hours tasty.
(4) tumbling: by the mass ratio range of raw meat, adds soybean and sticks with paste (10% ~ 13%), gel (1% ~ 2%), concentration for (5 ~ 6mM) Cacl by the meat gruel pickled
2solution 2% ~ 3%, carries out tumbling at low temperatures, time 15 ~ 20min.
(5) ultra high pressure treatment.
(6) superfreeze is shaping: meat gruel good for ultra high pressure treatment is loaded mould, puts into ultra low temperature freezer freeze forming, cooling time 1 ~ 1.5h.
(7) toast: meat gruel is taken out and carries out stripping and slicing process (stripping and slicing length 9 ~ 10cm, width 1 ~ 2cm), put into oven for drying shortening.
(8) cool: jerky dried for shortening is inserted in 0 ~ 5 DEG C of cold bath and cool 3 ~ 5min.
(9) sterilizing after vacuum packaging.
The restructuring jerky adopting the present invention to prepare is cooked raw material with meat mincing remaining in CARCASS QUALITY, improve utilization rate and the economic benefit of CARCASS QUALITY, traditional food is combined with modern food technology, not give only the Mutton Flavor of product uniqueness, also well solve the shortcoming that traditional jerky quality is stiff, it is convenient to preserve, safety and sanitation.Refrigeration Technique to be mainly used in the preservation of meat at present, be also at present the most extensively, economy, effect the best way.Refrigeration Technique also can improve the tenderness of meat simultaneously, and the freezing muscle fibre to meat and connective tissue have destruction and stretching action, and meat mincing can well be made to recombinate.Compare compared to the technique of current mixing dried meat product, freezing carry out preliminary solid after, its muscle fibre connects closely, and quality is softer, and chewiness is strong, well solves the defect that traditional jerky quality is stiff.
The gel added in above-mentioned steps (4) is sodium alginate, and sodium alginate, as a kind of wholefood gel, has effects such as reducing cholesterol, dredging vascellum, prevention diabetes.Sodium alginate can interact with the salting-in-protein of separating out in meat mincing, improve the water-retaining property of meat and tenderness, and form mixed gel system with the fribrillin in meat, better can improve the mouthfeel of meat, effectively prevent single gel and cause the serious problems such as recombinant meat bleed.Ca
2+network structure can well be formed with sodium alginate cross-linking, contribute to the gel strength and the water-retaining property that improve mixed gel system further.
In above-mentioned steps (5), ultra high pressure treatment technical conditions are: pressure 200 ~ 300MPa, dwell time 10 ~ 20min, pressure medium temperature 10 ~ 30 DEG C.Super-pressure can improve the gel characteristic of meat gruel, and make meat gruel that fribrillin just can be made to form gel when not heat-treating, this is to a certain extent advantageously in the formation of recombinant meat.High pressure can improve meat gel strength and retention ability, improves gel characteristic, improves the quality of recombined meat products to a certain extent.
Superfreeze condition in above-mentioned steps (6): temperature-30 DEG C ~-35 DEG C.Utilize fribrillin-sodium alginate mixed gel system to take coldly to cohere method, make to occur between the salting-in-protein in meat gruel crosslinked, give the restructuring distinctive quality of jerky and adhering characteristic.
In above-mentioned steps (7), temperature-variable drying is taked in baking, is first warming up to 100 ~ 110 DEG C of heating 10 ~ 15min, is then cooled to 75 ~ 80 DEG C of heating 25 ~ 30min, is finally cooled to 55 ~ 60 DEG C of heating 100 ~ 110min.Product is in dry run, and its baking temperature and time also can have an impact to the mouthfeel outward appearance that product is final, and drying time, longer, the higher meeting of temperature made product nutrient loss serious.Temperature-variable drying technique can shorten drying time, to a greater extent the nutritional labeling of retained product, saves and consumes, reduce processing cost, improve product quality.
In above-mentioned steps (9), sterilizing is that packaged product is first carried out thermal sterilization process, treatment conditions: temperature 40 ~ 45 DEG C, time 5 ~ 10min, after product is carried out high-voltage pulse electric field sterilization, sterilising conditions: electric-field intensity 60 ~ 70kv/cm, pulsewidth 10-15 μ s, frequency 10-15Hz, umber of pulse 90 ~ 100.High-pressure pulse electric as a kind of novel nonthermal technology, it have keep food original local flavor, processing time section, consume energy low, to advantages such as food Middle nutrition element influences are little.But single impulse electric field sterilizing can not save time, energy-efficient carry out sterilizing, therefore, is combined by thermal sterilization carries out sterilizing, both efficient energy-savings with high-pressure pulse electric, again can the deficiency of complementary two kinds of sterilizing methods.
Embodiment 1:
A kind of restructuring jerky and preparation method thereof, step is as follows:
(1) pretreatment of raw material: meat mincing (fat meat and lean meat ratio 3:7, length, width and height size≤1cm) are cleaned, drained, rejects surperficial visible fat, dunghill.In meat mincing, chicken, mutton are 1.5:1 by weight proportion;
(2) cut and mix: raw meat and salt, spice are carried out mixing and cutting mixing meat gruel.Calculate by raw meat weight ratio, the addition of salt, spice is: salt 1%, spice 2.4% (anise 0.2%, fennel seeds 0.3%, nutmeg 0.25%, spring onion 0.2%, ginger 0.2%, cassia bark 0.25%, orange peel 0.3%, Chinese prickly ash 0.3%, the root of Dahurain angelica 0.2%, fructus amomi 0.2%).
(3) pickle: will the water mixed gained meat gruel and add meat gruel weight 1% be cut, pickle at 2-4 DEG C 12 hours tasty;
(4) tumbling: the meat gruel pickled is added soybean paste, sodium alginate gel agent, Cacl
2solution carries out tumbling at low temperatures, tumbling time 30min.Calculate by raw meat percentage by weight: soybean paste 13%, sodium alginate 1%, Cacl
2solution 2% (concentration is 5mM).
(5) ultra high pressure treatment: the meat gruel that tumbling is good is placed in extra-high tension unit and carries out ultra high pressure treatment.Pressure: 250MPa, dwell time 15min, pressure medium temperature 15 DEG C.
(6) superfreeze is shaping: meat gruel good for ultra high pressure treatment is loaded mould, puts into ultra low temperature freezer freeze forming, superfreeze temperature-35 DEG C, cooling time 1h.
(7) toast: the meat gruel frozen is taken out and carries out stripping and slicing (length 10cm, width 2cm) process, put into oven for drying shortening, concrete employing temperature-variable drying, first condition for being warming up to 110 DEG C of heating 10min → be cooled to, 75 DEG C of heating 30min → be cooled to 55 DEG C of heating 120min.
(8) cool: jerky dried for shortening is inserted in 3 DEG C of cold baths and cool 5min.
(9) vacuum packaging, sterilizing: sterilizing adopts high-pressure pulse electric with thermal sterilization in conjunction with sterilizing.First use thermal sterilization process, thermal sterilization treatment conditions: temperature 40 DEG C, time 7min, then carry out high-voltage pulse electric field sterilization, high-voltage pulse electric field condition: electric-field intensity 60kv/cm, pulsewidth 15 μ s, frequency 10Hz, umber of pulse 90.
Embodiment 2:
A kind of restructuring jerky and preparation method thereof, its step is as follows:
(1) pretreatment of raw material: meat mincing (fat meat and lean meat ratio 2:8, size 1cm) are cleaned, drain, rejected surperficial visible fat, dunghill.Chicken, mutton are 2:1 by weight proportion
(2) cut and mix: raw meat and salt, spice are carried out mixing and cutting mixing meat gruel.Raw meat weight ratio calculates, the addition of salt, spice is: salt 1.5%, spice 2% (anise 0.15%, fennel seeds 0.3%, nutmeg 0.25%, spring onion 0.2%, ginger 0.2%, cassia bark 0.25%, orange peel 0.2%, Chinese prickly ash 0.3%, the root of Dahurain angelica 0.15%, fructus amomi 0.2%).
(3) pickle: will cut and mix gained meat gruel and add little water, pickle at 4 DEG C 12 hours tasty
(4) tumbling: the meat gruel pickled is added soybean is stuck with paste, mixed gel agent carries out tumbling, tumbling time 30min at low temperatures.Calculate by raw meat weight ratio: soybean paste 14%, sodium alginate gel agent 2%.
(5) ultra high pressure treatment: the meat gruel that tumbling is good is placed in extra-high tension unit and carries out ultra high pressure treatment.Pressure: 300MPa, dwell time 10min, pressure medium temperature 20 DEG C.
(6) superfreeze is shaping: meat gruel good for ultra high pressure treatment is loaded mould, puts into ultra low temperature freezer freeze forming, cryogenic temperature-35 DEG C, cooling time 1h.
(7) toast: the meat gruel frozen is taken out and carries out stripping and slicing (long 10cm, wide 2cm) process, put into oven for drying shortening, first temperature-variable drying condition is warming up to 105 DEG C of heating 10min → be cooled to, 80 DEG C of heating 30min → be cooled to 60 DEG C of heating 120min
(8) cool: jerky dried for shortening is inserted in 3 DEG C of cold baths and cool 5min.
(9) vacuum packaging, sterilizing: sterilizing adopts high-pressure pulse electric with thermal sterilization in conjunction with sterilizing.First use thermal sterilization process, thermal sterilization treatment conditions: temperature 45 C, time 7min, puts into high-pressure pulse electric sterilization subsequently, high-voltage pulse electric field condition: electric-field intensity 65kv/cm, pulsewidth 10 μ s, frequency 15Hz, umber of pulse 95.
The restructuring jerky hygienical evaluation standard adopting the technique of above-mentioned example 1 to make is as follows:
(1) microbiological indicator detection method:
A) total plate count adopts " GB/T4789.2 1 " to measure
B) Escherichia coli adopt " GB 4789.3-2010 " to measure
C) pathogenic bacteria adopt common pathogen in " SN/T2563 1 " SDS in broiler chickens to detect MPCR mono-DHPLC method mensuration
Table 1-1 microbiological indicator measurement result:
Proof health is qualified.
Claims (9)
1. recombinate the preparation method of jerky, it is characterized in that, comprise the steps:
(1) pretreatment: by fat meat and lean meat ratio between 3:7 ~ 2:8, size cleans at the meat mincing of 0 ~ 1cm, drains, reject after surperficial visible fat, dunghill as raw meat;
(2) cut and mix: by the mass ratio range of raw meat, raw meat is carried out mixing and cutting mixing meat gruel with the salt of 1% ~ 2%, the spice of 2% ~ 3%;
(3) pickle: gained meat gruel is added the water accounting for meat gruel 0.5% ~ 1% weight, pickle at 2 ~ 4 DEG C at least 12 hours tasty;
(4) tumbling: by weight percentage, adds 10% ~ 13% soybean paste, 1% ~ 2% gel, concentration is the Cacl of 5 ~ 6mM by the meat gruel obtained
2solution 2% ~ 3%, carries out tumbling under 2 ~ 4 DEG C of low temperature, time 15 ~ 20min;
(5) ultra high pressure treatment;
(6) superfreeze is shaping: the meat gruel obtained is loaded mould, puts into ultra low temperature freezer freeze forming, cooling time 1 ~ 1.5h;
(7) toast: taken out by meat gruel and carry out stripping and slicing process, control stripping and slicing length 9 ~ 10cm, width 1 ~ 2cm, puts into oven for drying shortening;
(8) cool: jerky dried for shortening is inserted in 0 ~ 5 DEG C of cold bath and cool 3 ~ 5min;
(9) sterilizing after vacuum packaging.
2. the preparation method of a kind of jerky of recombinating as claimed in claim 1, is characterized in that: meat mincing are that the broken chicken of 1.5:1 ~ 2:1 and broken mutton form by weight ratio in step (1).
3. the preparation method of a kind of jerky of recombinating as claimed in claim 1, is characterized in that: the spice added in step (2) calculates by the weight ratio of raw meat and consists of: anistree 0.15%-0.2%, fennel seeds 0.2%-0.3%, nutmeg 0.2%-0.25%, spring onion 0.1%-0.2%, ginger 0.1%-0.2%, cassia bark 0.2%-0.25%, orange peel 0.2%-0.3%, Chinese prickly ash 0.2%-0.3%, root of Dahurain angelica 0.15%-0.2%, fructus amomi 0.15%-0.2%.
4. the preparation method of a kind of jerky of recombinating as claimed in claim 1, it is characterized in that: the manufacture method that in step (4), soybean is stuck with paste is as follows: get fresh soya bean and clean, add equivalent distilled water to squeeze the juice, get residual bean dregs heating water bath thus remove fishy smell, specifically control bath temperature 90 ~ 100 DEG C, heat time 20 ~ 30min, last cool to room temperature is for subsequent use.
5. the preparation method of a kind of jerky of recombinating as claimed in claim 1, is characterized in that: the gel added in step (4) is sodium alginate.
6. the preparation method of a kind of jerky of recombinating as claimed in claim 1, is characterized in that: in step (5), ultra high pressure treatment technical conditions are: pressure 200 ~ 300MPa, dwell time 10 ~ 20min, pressure medium temperature 10 ~ 30 DEG C.
7. the preparation method of a kind of jerky of recombinating as claimed in claim 1, is characterized in that: in step (6), superfreeze temperature is-30 DEG C ~-35 DEG C.
8. the preparation method of a kind of jerky of recombinating as claimed in claim 1, it is characterized in that: step takes temperature-variable drying when baking oven toasts in (7), specifically first be warming up to 100 ~ 110 DEG C of heating 10 ~ 15min, then be cooled to 75 ~ 80 DEG C of heating 25 ~ 30min, be finally cooled to 55 ~ 60 DEG C of heating 100 ~ 110min.
9. the preparation method of a kind of jerky of recombinating as claimed in claim 1, it is characterized in that: in step (9), sterilizing adopts thermal sterilization, its treatment conditions are: temperature 40 ~ 45 DEG C, time 5 ~ 10min, high-voltage pulse electric field condition is: electric-field intensity 60 ~ 70kv/cm, pulsewidth 10-15 μ s, frequency 10-15Hz, umber of pulse 90 ~ 100.
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| CN104686877A (en) * | 2015-02-11 | 2015-06-10 | 中国肉类食品综合研究中心 | Ultrahigh-pressure cooking method of raw fresh beef |
| CN106307469A (en) * | 2016-08-23 | 2017-01-11 | 中华人民共和国青岛出入境检验检疫局 | Meat sauce containing diced meat and preparation method of meat sauce |
| CN108850780A (en) * | 2018-06-26 | 2018-11-23 | 桃江县南北西东土特产销售有限公司 | A kind of julienned pork and preparation method thereof |
| CN108936361A (en) * | 2018-05-29 | 2018-12-07 | 塔里木大学 | A kind of preparation method of crisp sliced mutton |
| CN110200194A (en) * | 2019-05-22 | 2019-09-06 | 山东凤祥股份有限公司 | A kind of meat mincing recombined meat products and its manufacture craft |
| CN112655892A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Vacuum freeze-dried meat slice and preparation method thereof |
| CN113826836A (en) * | 2021-08-24 | 2021-12-24 | 福建省农科农业发展有限公司 | Process for manufacturing alternative artificial meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104686877A (en) * | 2015-02-11 | 2015-06-10 | 中国肉类食品综合研究中心 | Ultrahigh-pressure cooking method of raw fresh beef |
| CN106307469A (en) * | 2016-08-23 | 2017-01-11 | 中华人民共和国青岛出入境检验检疫局 | Meat sauce containing diced meat and preparation method of meat sauce |
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| CN108936361A (en) * | 2018-05-29 | 2018-12-07 | 塔里木大学 | A kind of preparation method of crisp sliced mutton |
| CN108850780A (en) * | 2018-06-26 | 2018-11-23 | 桃江县南北西东土特产销售有限公司 | A kind of julienned pork and preparation method thereof |
| CN110200194A (en) * | 2019-05-22 | 2019-09-06 | 山东凤祥股份有限公司 | A kind of meat mincing recombined meat products and its manufacture craft |
| CN112655892A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Vacuum freeze-dried meat slice and preparation method thereof |
| CN113826836A (en) * | 2021-08-24 | 2021-12-24 | 福建省农科农业发展有限公司 | Process for manufacturing alternative artificial meat |
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Application publication date: 20150408 |