CN104905304B - Method for preparing Jinhua dried meat slices by mixing Jinhua ham and pork - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for preparing Jinhua dried meat slices by mixing Jinhua ham and pork, which comprises the steps of taking the Jinhua ham and fresh pork ham as raw materials, adding PA enzyme he and TG enzyme to improve the meat quality of the dried meat slices, and adding ginkgetin to improve the oxidation quality of the dried meat slices; the optimal addition amount of Jinhua ham is 8%. The invention has the beneficial effects that: combines the characteristics of the traditional flavor of Jinhua ham and the characteristics of the traditional preparation of dried pork slices. The two are organically combined, so that the Jinhua ham making process which is difficult to break through is successfully bypassed, and the problems of insufficient taste and single taste of the traditional dried meat slices are effectively improved. The raw material Jinhua ham contains salt, salt does not need to be added in the production process of the product, and the low-salt characteristic meets the pursuit of modern people. After the quality modifier is added, the Jinhua dried meat slices are tender in meat quality, easy to chew and compact in elasticity. The added ginkgetin is a natural antioxidant, can effectively eliminate free radicals in Jinhua dried meat slices, and improves the oxidation quality of products.
Description
Technical Field
The invention relates to the field of food technology application, in particular to a preparation method of Jinhua dried meat slices.
Background
In the aspect of the current Jinhua ham, the problems of outdated process, simple and crude equipment, long production period, restriction by special conditions of climate and regions and the like exist in the product processing; in terms of product quality, the method also has the problems of high salt content, serious fat oxidation and the like. Therefore, from the 60 s in the twentieth century, the national research direction is mainly the modernization of the traditional process, and the formation mechanism and production regulation and control of flavor substances (aroma substances and flavor substances) are being deeply researched at present. Since the 80 s in the twentieth century, expert scholars have conducted some research reports on the microbiological characteristics, flavor substance composition, pigment substance chemistry, oxidation resistance and new processing technology exploration of Jinhua ham. The processing technology of the Jinhua ham is improved and the production time of the Jinhua ham is shortened by researching the maturation mechanism of the Jinhua ham, but the flavor of the Jinhua ham obtained by putting into practical production is not particularly ideal, and the research of the Jinhua ham technology enters the bottleneck.
In the aspect of dried pork slice, the dried pork slice produced under the traditional process conditions has the problems of single component, dry and hard texture, rough mouthfeel and the like. In order to improve the quality of the meat product and further expand the market of the traditional meat product, the current domestic research focus is mainly focused on two points. Firstly, the novel technology of modern food engineering is utilized to improve the texture of the dried meat slice on the local process of dried meat slice processing, so that the dried meat slice is tender; and secondly, health and health preserving elements are introduced to develop a new-taste dried meat slice product, such as a vegetable composite dried meat slice, other poultry and livestock dried meat slices and the like.
Disclosure of Invention
The invention aims to solve the problems and provides a method for making Jinhua dried meat slices by mixing Jinhua ham and pork.
The technical scheme of the invention for realizing the aim is as follows: a method for preparing Jinhua dried meat slices by combining Jinhua ham and pork comprises the following steps:
(1) pretreatment of raw meat: removing fascia and fat from ham with cutter, cutting into pieces 1cm wide and 4cm long, mincing with mincing machine with orifice plate diameter of 2.0mm, and grinding Jinhua ham with cutter into 2.5mm granules;
(2) pre-pickling: according to 500g ground pork ham, sequentially adding light soy sauce (30ml), cooking wine (15ml) and fish sauce (10ml) into the meat stuffing, continuously and clockwise stirring with chopsticks until the meat stuffing is strengthened, and sequentially adding sugar (20 g), monosodium glutamate (2 g) and white pepper powder (3 g) into the meat stuffing, and uniformly stirring. Pickling at 3 deg.C for 4 hr;
(3) mixing: mixing the pickled raw materials with a quality improver at 15-20 ℃, adding 360U/g of PA (papain) for acting for 20min, adding 5U/g of TG (glutamine transaminase), and continuously acting for 20 min; then adding ginkgo flavone with the dosage of 0.068%, standing for 3 hours, then adding Jinhua ham granules, and stirring uniformly;
(4) rolling and kneading in vacuum: kneading at 10 deg.C and 0.03Mpa for 60 min. In the rolling and kneading process, each time the mixture is rolled and kneaded for 20min, the mixture is stirred until the meat stuffing is sticky, and then the mixture is poured into a container and stands for 10min, so that various auxiliary materials permeate into tissues, and the protease fully plays a role in tenderizing;
(5) spreading and screening: flatly spreading the meat stuffing on baking paper, spreading a preservative film on the baking paper, rolling the meat stuffing into slices with the thickness of 2 mm, removing the preservative film, and requiring the surface to be flat and smooth;
(6) two-stage baking: the high temperature of 85 ℃ is selected in the previous stage, and the time is 20-30 min (because the surface water content is higher when the dried meat slices are just put into a baking oven, the high-temperature baking in a short time enables the water on the surface of the product to be rapidly volatilized, the surface is compact, the water locking effect is realized, and the constant-temperature internal water diffusion at 65 ℃ is facilitated); in the second stage, 65 ℃ is selected, and the time is selected to be 100-140 min (the phenomenon that the product is burnt at the edge under an over-high temperature is avoided). Experimental results show that the Jinhua dried meat slices prepared by the two-section baking process have good quality, and meanwhile, PA enzyme and TG enzyme can be completely inactivated by treating at 85 ℃ for a certain time, so that microorganisms are reduced, and the quality of finished products is improved and the shelf life is prolonged;
(7) baking: placing the semi-finished product on a rotating iron net of an infrared oven, setting the temperature at 220 ℃, controlling the temperature of the oven and the maturity of the dried meat slices by adjusting the running speed of the steel net and the using length of a heating pipe, maturing the semi-finished product in the oven through three stages of preheating, shrinking and oil discharging, and cooling under natural conditions, wherein the color of the finished product is brownish red and glossy, and the water content is less than 20%;
(8) slicing and tabletting: and (3) tabletting the matured dried meat slices to enable the surfaces of the dried meat slices to be flat, and cutting the dried meat slices into squares with the side length of 6-8 cm by using a slicing machine.
The optimal addition amount of the Jinhua ham in the step (2) is 8%, and the color, the flavor and the structural organization of the Jinhua dried meat slice are optimal at the moment.
Materials: lean pork hind legs; jinhua ham; preparing materials: light soy sauce, cooking wine, fish sauce, sugar, monosodium glutamate and white pepper powder; quality improver: PA (papain), 6000U/mg, TG-B (transglutaminase), 100U/g; ginkgo flavone.
Equipment: RLY30 hot-blast stove, EM-2 meat grinder, HWY50 mixer, conveying far infrared oven and slicer.
The invention has the beneficial effects that: combines the characteristics of Jinhua ham and the traditional dried pork slice. The traditional dried pork slice production process is simple, the production period is short, the dried pork slice is convenient to eat and carry and store, and the requirements of consumers can be met; utilizes the original traditional flavor of Jinhua ham. The flavor of the Jinhua ham and the texture of the dried meat slice are organically combined according to the preference of consumers to the flavor and the texture of the Jinhua ham, so that the preparation process of the Jinhua ham which is difficult to break through is successfully bypassed, the traditional flavor of the Jinhua ham is kept, and the problems of insufficient taste and single taste of the traditional dried meat slice are effectively solved. The raw material Jinhua ham contains salt, salt does not need to be added in the production process of the product, and the low-salt characteristic meets the pursuit of modern people. After the quality modifier is added, the Jinhua dried meat slices are tender in meat quality, easy to chew and compact in elasticity. The added ginkgetin is a natural antioxidant, can effectively eliminate free radicals in Jinhua dried meat slices, and improves the oxidation quality of products.
Drawings
FIG. 1 is a flow diagram of a process according to the present invention;
FIG. 2 is a graph showing the evaluation curve of the addition of Jinhua ham to the dried meat slice according to the present invention.
Detailed Description
The invention is described in detail with reference to the accompanying drawings, and a method for making Jinhua dried meat slices by mixing Jinhua ham and pork comprises the following steps:
1 Material
Lean pork hind legs; jinhua ham; preparing materials: light soy sauce, cooking wine, fish sauce, sugar, monosodium glutamate and white pepper powder; quality improver: PA (papain), 6000U/mg, TG-B (transglutaminase), 100U/g; ginkgo flavone.
2 apparatus
RLY30 hot-blast stove, EM-2 meat grinder, HWY50 mixer, conveying far infrared oven and slicer.
3 As shown in figure 1, a process flow chart of a method for preparing Jinhua dried meat slices by mixing Jinhua ham and pork
4 operation
4.1 pretreatment of raw meat: removing fascia and fat from ham with cutter, cutting into pieces 1cm wide and 4cm long, mincing with mincing machine with orifice plate diameter of 2.0mm, and grinding Jinhua ham with cutter into 2.5mm granules;
4.2 pre-pickling: according to 500g ground pork ham, sequentially adding light soy sauce (30ml), cooking wine (15ml) and fish sauce (10ml) into the meat stuffing, continuously and clockwise stirring by using chopsticks until the meat stuffing is strengthened, and sequentially adding sugar (20 g), monosodium glutamate (2 g) and white pepper powder (3 g) into the meat stuffing for uniformly stirring. Pickling at 3 deg.C for 4 hr;
4.3, mixing: mixing the pickled raw materials with a quality improver at 15-20 ℃, adding 360U/g of PA (papain) for acting for 20min, adding 5U/g of TG (glutamine transaminase), and continuously acting for 20 min; then adding ginkgo flavone with the dosage of 0.068%, standing for 3 hours, then adding Jinhua ham granules, and stirring uniformly;
4.4 vacuum tumbling: kneading at 10 deg.C and 0.03Mpa for 60 min. In the rolling and kneading process, each time the mixture is rolled and kneaded for 20min, the mixture is stirred until the meat stuffing is sticky, and then the mixture is poured into a container and stands for 10min, so that various auxiliary materials permeate into tissues, and the protease fully plays a role in tenderizing;
4.5 spreading and screening: flatly spreading the meat stuffing on baking paper, spreading a preservative film on the baking paper, rolling the meat stuffing into slices with the thickness of 2 mm, removing the preservative film, and requiring the surface to be flat and smooth;
4.6 two-stage baking: the high temperature of 85 ℃ is selected in the previous stage, and the time is 20-30 min (because the surface water content is higher when the dried meat slices are just put into a baking oven, the high-temperature baking in a short time enables the water on the surface of the product to be rapidly volatilized, the surface is compact, the water locking effect is realized, and the constant-temperature internal water diffusion at 65 ℃ is facilitated); in the second stage, 65 ℃ is selected, and the time is selected to be 100-140 min (the phenomenon that the product is burnt at the edge under an over-high temperature is avoided). Experimental results show that the Jinhua dried meat slices prepared by the two-section baking process have good quality, and meanwhile, PA enzyme and TG enzyme can be completely inactivated by treating at 85 ℃ for a certain time, so that microorganisms are reduced, and the quality of finished products is improved and the shelf life is prolonged;
4.7 baking: placing the semi-finished product on a rotating iron net of an infrared oven, setting the temperature at 220 ℃, controlling the temperature of the oven and the maturity of the dried meat slices by adjusting the running speed of the steel net and the using length of a heating pipe, maturing the semi-finished product in the oven through three stages of preheating, shrinking and oil discharging, and cooling under natural conditions, wherein the color of the finished product is brownish red and glossy, and the water content is less than 20%;
4.8 slicing and tabletting: and (3) tabletting the matured dried meat slices to enable the surfaces of the dried meat slices to be flat, and cutting the dried meat slices into squares with the side length of 6-8 cm by using a slicing machine.
5 product sensory evaluation
TABLE 1 sensory quality evaluation criteria
Sensory scoring criteria are shown in table 1. Adopting sensory evaluation, taking the adding amount of Jinhua ham as a variable, carrying out comprehensive evaluation according to the appearance, color and flavor of the Jinhua dried meat slice finished product, providing samples for 10 laboratories with sensory evaluation experience, respectively scoring, taking the average value of the scores as the total sensory evaluation, and screening out the proper adding amount of the Jinhua ham.
As can be seen from Table 2, the dried meat slices added with 8% of Jinhua ham components have good color, taste, tissue structure and integral score, can form typical dried meat slices with the flavor of Jinhua ham and the barbecue flavor of the dried meat slices and has a certain influence on the sensory quality of the dried meat slices, and the taste of the dried meat slices is enriched.
TABLE 2 influence of ham addition on dried meat quality
6 detection of microorganisms
And (3) carrying out microbial detection on the product after constant-temperature storage according to [3] GB4789.26-2013 food microbiology inspection-commercial sterility inspection ], observing that the product is placed in an incubator at 36 +/-1 ℃ for heat preservation for 10 days, and inspecting whether the bag is expanded or not.
7 other detection indexes
Conventional detection indexes of peroxide value, moisture content, acid value and the like of dried meat slices
8 conclusion
A method for preparing Jinhua dried meat slice by mixing Jinhua ham and pork is characterized in that the optimum addition amount of the Jinhua ham is 8%, and the Jinhua dried meat slice has the best color, flavor and structural organization. A method for preparing Jinhua dried meat slices by mixing Jinhua ham and pork comprises the following optimal quality modifier formula: p A dosage 360U/g, T G dosage 5U/g, and ginkgetin dosage 0.068%. The Jinhua dried meat slices are tender in meat quality, easy to chew, compact in elasticity and high in quality. The Jinhua dried meat slice made by mixing the Jinhua ham and the pork has the physical, chemical and microbial indexes meeting the relevant national standards, is safe, nutritional and healthy, and is a novel dried meat slice with great development potential.
Claims (2)
1. A method for preparing Jinhua dried meat slices by mixing Jinhua ham and pork is characterized by comprising the following steps:
(1) pretreatment of raw meat: removing fascia and fat from ham with cutter, cutting into pieces 1cm wide and 4cm long, mincing with mincing machine with orifice plate diameter of 2.0mm, and grinding Jinhua ham with cutter into 2.5mm granules;
(2) pre-pickling: according to 500g ground pig hind leg meat, sequentially adding 30ml of light soy sauce, 15ml of cooking wine and 10ml of fish sauce into the meat stuffing, continuously and clockwise stirring the meat stuffing with chopsticks until the meat stuffing is forced to be strengthened, sequentially adding 20 g of sugar, 2 g of monosodium glutamate and 3 g of white pepper into the meat stuffing, uniformly stirring the mixture, and pickling the mixture for 4 hours at the temperature of 3 ℃;
(3) mixing: mixing the pickled raw materials with a quality improver at 15-20 ℃, adding 5U/g of glutamine transaminase after acting for 20min with the dosage of 360U/g of papain, and continuing acting for 20 min; then adding the ginkgetin with the dosage of 0.068 percent, standing for 3 hours, then adding Jinhua ham grains, wherein the addition amount of the Jinhua ham in the mixture of the Jinhua ham and the pork is 6 to 8 percent, and uniformly stirring;
(4) rolling and kneading in vacuum: rolling and kneading at 10 deg.C and 0.03Mpa for 60min, wherein in the rolling and kneading process, each time 20min, stirring until meat stuffing is sticky, pouring into a container, standing for 10min to allow various adjuvants to permeate into tissue, and protease fully performing tenderization;
(5) spreading and screening: flatly spreading the meat stuffing on baking paper, spreading a preservative film on the baking paper, rolling the meat stuffing into slices with the thickness of 2 mm, removing the preservative film, and requiring the surface to be flat and smooth;
(6) two-stage baking: in the former stage, the high temperature is selected to be 85 ℃, and the time is 20-30 min; in the second stage, selecting 65 ℃ for 100-140 min;
(7) baking: placing the semi-finished product on a rotating iron net of an infrared oven, setting the temperature at 220 ℃, controlling the temperature of the oven and the maturity of the dried meat slices by adjusting the running speed of the steel net and the using length of a heating pipe, maturing the semi-finished product in the oven through three stages of preheating, shrinking and oil discharging, and cooling under natural conditions, wherein the color of the finished product is brownish red and glossy, and the water content is less than 20%;
(8) slicing and tabletting: and (3) tabletting the matured dried meat slices to enable the surfaces of the dried meat slices to be flat, and cutting the dried meat slices into squares with the side length of 6-8 cm by using a slicing machine.
2. The method for preparing Jinhua dried meat slice by mixing Jinhua ham and pork according to claim 1, wherein the amount of the Jinhua ham added in the step (3) is 8%.
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| CN1726820A (en) * | 2005-07-22 | 2006-02-01 | 广东真美食品集团有限公司 | Technique for preparing jerky |
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