CN105410733A - Meat salting method - Google Patents
Meat salting method Download PDFInfo
- Publication number
- CN105410733A CN105410733A CN201510948983.6A CN201510948983A CN105410733A CN 105410733 A CN105410733 A CN 105410733A CN 201510948983 A CN201510948983 A CN 201510948983A CN 105410733 A CN105410733 A CN 105410733A
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- meat
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- cylinder
- preparation
- thick gravy
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- 235000013372 meat Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000009938 salting Methods 0.000 title claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000013882 gravy Nutrition 0.000 claims description 27
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000015277 pork Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 229940010454 licorice Drugs 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 5
- 244000291564 Allium cepa Species 0.000 claims 4
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015090 marinades Nutrition 0.000 abstract 3
- 238000004898 kneading Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 241000234282 Allium Species 0.000 description 10
- 235000015241 bacon Nutrition 0.000 description 5
- 238000002372 labelling Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 241000202807 Glycyrrhiza Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of food processing and in particular provides a meat salting method. The meat salting method comprises the following steps: A) cleaning meat, cutting the meat into slices and draining off water for future use; B) decocting marinade; C) filling the decocted marinade into the meat slices and simultaneously kneading the meat slices. By filling the marinade into the meat slices and simultaneously kneading the meat slices, the meat can be quickly flavored; the amount of the used salt can be reduced, the loss of nutrients is reduced, and the meat is enabled to be more compact and glossy. In addition, the method has no special requirement on the salting environment, and the processing of meat can be conveniently and quickly completed at normal temperature. The meat salting method is particularly suitable for medium to small meat processing enterprises.
Description
Technical field
The invention belongs to food processing field, the concrete method for salting providing a kind of meat.
Background technology
The processing of the meats such as bacon, bacon, jerky, needs the condiment such as soy sauce, salt to be put into meat and pickles 5-6 days even for more time.Salting period is long, nutritional labeling is easily lost, and general needs pickles in low temperature environment, and curing process also needs to add a large amount of salt (content is many more than 5%), and above various shortcoming limits the development of meat processing industry.
Summary of the invention
The object of the invention is to overcome above-mentioned defect, a kind of method for salting of meat is provided.
Technical scheme of the present invention: a kind of method for salting of meat, comprises the following steps:
Steps A: be cut into sheet after being cleaned up by meat, drains away the water stand-by;
Step B: boiling of thick gravy;
Step C: the thick gravy boiled is injected sliced meat, tumbling sliced meat while injecting thick gravy.
Thick gravy is injected the sliced meat human body, make sliced meat energy fast tasty, thick gravy injects and carries out with tumbling simultaneously, reduces operation, greatly shortens the salting period of sliced meat, shortens the fabrication cycle of meat packing; The consumption of salt can be reduced simultaneously, reduce the loss of nutritional labeling, make meat tightr, glossy.In addition, to pickling environment without particular/special requirement, normal temperature both can complete the processing of meat, convenient and swift.
Preferably, in step C, adopt loose meat device to carry out injecting, tumbling process, the first cylinder that described loose meat device comprises hollow and the second tin roller be nested in the first cylinder, leave gap between the first cylinder and second tin roller; Described first cylinder is arranged at intervals with puncture needle, the injection port that described puncture needle is hollow structure, syringe needle place is provided with connection first drum cavity; The two ends of the first cylinder are provided with through hole, and described through hole is provided with annular rubber ring; First cylinder is also provided with feeding port and lid, and described lid is connected with feeding port by screw thread; Described second tin roller is provided with the pressurizing block matched with described puncture needle size; The two ends of second tin roller are also provided with pressure rod, and described pressure rod extends to outside the first cylinder through described annular rubber ring.
During use, from feeding port to thick gravies such as the in-built soy sauce of cylinder, salt, build lid; Loose meat device is placed on meat, promote pressure rod, make rollers roll, be filled in thick gravy in cylinder under gravity can automatic filling in puncture needle, while promotion pressure rod makes puncture needle stab in the human body, described pressurizing block moves in puncture needle head, and injects thick gravy in the human body; Make meat energy fast tasty, reduce the salting period of halogen meat, reduce the consumption of salt, avoid thick gravy to splash simultaneously, improve working (machining) efficiency.
Preferably, in step C, adopt interval tumbling technique, every tumbling 15min interval 5min, is conducive to tasty.
Preferably, in step C, described tumbling process repeats 2-3 time.
Preferably, in step B, described thick gravy is obtained by the raw material of following weight portion: licorice tablet 5 parts, anise 5 parts, fennel seeds 15 parts, dry husky ginger 15 parts, cloves 1 part, spiceleaf 2 parts, 15 parts, cassia bark, nutmeg 5 parts, tsaoko 5 parts, hawthorn 10 parts, ginger 100 parts, green onion 50 parts, yellow rice wine 50 parts, dark soy sauce 10 parts, salt 90 parts.
Described thick gravy formula not only can remove flavor and enhancing flavor, also has the effect of the appetizing that wets one's whistle.
Preferably, the preparation method of described thick gravy is as follows: 50 portions of ginger, 25 portions of green onions and 50 parts of yellow rice wine are put into mixer and breaks into green onion ginger juice, and add 10 portions of dark soy sauce, 90 portions of salt; Load in cloth bag after the chopping of all the other raw materials, add 500 parts of clear water, moderate heat is endured and is become gummosis shape to thick gravy receipts juice, namely obtains spices juice; The green onion ginger juice being placed with salt is mixed with the spices juice boiled, i.e. obtained described thick gravy.
Preferably, the amount of putting into of salt is 1.8% of pork gross weight.
Preferably, in steps A, described meat is cut into the thick thin slice of 1-3cm, is convenient to tumbling.
Preferably, in steps A, described meat is pork or beef.
Advantage of the present invention: 1, thick gravy is injected the sliced meat human body, makes sliced meat energy fast tasty, greatly shortens the salting period of sliced meat;
2, thick gravy injects and carries out with tumbling operation simultaneously, is not only beneficial to tasty but also can reduces operation, shortens the fabrication cycle of meat packing;
3, the consumption of salt can be reduced, reduce the forfeiture of nutritional labeling, make meat tightr, glossy;
4, to pickling environment without particular/special requirement, normal temperature can complete the processing of meat, convenient and swift.
Accompanying drawing explanation
Fig. 1 is the structural representation of loose meat device;
Fig. 2 is the internal structure schematic diagram of loose meat device;
Reference numeral in figure is: 1-first cylinder, 2-second tin roller, 3-puncture needle, 4-injection port, 5-through hole, 6-annular rubber ring, 7-feeding port, 8-lid, 9-pressurizing block, 10-pressure rod.
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.
Embodiment 1
A method for salting for pork, step is as follows:
Steps A: 5kg fresh pork is cleaned up rear automatic clinical microtome and be cut into the thick thin slice of 1-2cm, drain away the water stand-by.
Step B: the preparation of thick gravy
A, in 5kg pork source, licorice tablet 5g, anistree 5g, fennel seeds 15g, dry husky ginger 15g, cloves 1g, spiceleaf 2g, cassia bark 15g, nutmeg 5g, tsaoko 5g are housed in spices bag, hawthorn 10g, ginger 50g, green onion 25g, load in cloth bag by after above-mentioned raw materials chopping, add clear water 500g moderate heat and boil 50 minutes, keep spices soup fluidized state, spices juice endures that to gummosis shape, naturally cool to room temperature stand-by;
B, 50g ginger, 25g green onion add 50g yellow rice wine and put into mixer and break into ginger green onion juice, add 10g dark soy sauce and 90g salt is stand-by;
C, the above-mentioned green onion ginger juice being placed with salt to be mixed with the spices juice boiled, i.e. obtained described thick gravy.
Step C: the thick gravy that step B is obtained loads in loose meat device, tumbling pork slices, while inject thick gravy, repeat tumbling 2-3 time; Do not have the complete interval 5min of tumbling.
As shown in Figure 1-2, described loose meat device comprises the first cylinder 1 of hollow and leaves gap between second tin roller 2, first cylinder 1 be nested in the first cylinder 1 and second tin roller 2; Described first cylinder 1 is arranged at intervals with puncture needle 3, the injection port 4 that described puncture needle 3 is hollow structure, syringe needle place is provided with connection first cylinder 1 inner chamber; The two ends of the first cylinder 1 are provided with through hole 5, and described through hole 5 place is provided with annular rubber ring 6; First cylinder 1 is also provided with feeding port 7 and lid 8, described lid 8 is connected with feeding port 7 by screw thread; Described second tin roller 2 is provided with the pressurizing block 9 matched with described puncture needle 3 size; The two ends of second tin roller 2 are also provided with pressure rod 10, and described pressure rod 10 extends to outside the first cylinder 1 through described annular rubber ring 6.
Pickled meat can be cut into strip, puts into electric cooker or micro-wave oven carries out slaking.Or fire-cure into bacon, shine into bacon.
Thick gravy injects in the human body by this method, and is aided with tumbling while injecting, and makes human body energy fast tasty, greatly shortens the salting period of sliced meat; The consumption of salt can be reduced simultaneously, reduce the forfeiture of nutritional labeling, make meat tightr, glossy.
Embodiment 2
A method for salting for beef, step is as follows:
Steps A: clean up after freezing for 5kg qualified beef is thawed, be cut into the thick thin slice of 2-3cm with automatic clinical microtome, drain away the water stand-by.
Step B: the preparation of thick gravy
A, in 5kg beef source, licorice tablet 5g, anistree 5g, fennel seeds 15g, dry husky ginger 15g, cloves 1g, spiceleaf 2g, cassia bark 15g, nutmeg 5g, tsaoko 5g are housed in spices bag, hawthorn 10g, ginger 50g, green onion 25g, load in cloth bag by after above-mentioned raw materials chopping, add clear water 500g moderate heat and boil 50 minutes, keep spices soup fluidized state, spices juice endures that to gummosis shape, naturally cool to room temperature stand-by;
B, 50g ginger, 25g green onion add 50g yellow rice wine and put into mixer and break into ginger green onion juice, and the salt adding 10g dark soy sauce and 90g is stand-by;
C, the above-mentioned green onion ginger juice being placed with salt to be mixed with the spices juice boiled, i.e. obtained described thick gravy.
Step C: the thick gravy that step B is obtained loads in loose meat device, tumbling dried beef slices, while inject thick gravy, repeats tumbling 2-3 time; Do not have the complete interval 5min of tumbling.
As shown in Figure 1-2, described loose meat device comprises the first cylinder 1 of hollow and leaves gap between second tin roller 2, first cylinder 1 be nested in the first cylinder 1 and second tin roller 2; Described first cylinder 1 is arranged at intervals with puncture needle 3, the injection port 4 that described puncture needle 3 is hollow structure, syringe needle place is provided with connection first cylinder 1 inner chamber; The two ends of the first cylinder 1 are provided with through hole 5, and described through hole 5 place is provided with annular rubber ring 6; First cylinder 1 is also provided with feeding port 7 and lid 8, described lid 8 is connected with feeding port 7 by screw thread; Described second tin roller 2 is provided with the pressurizing block 9 matched with described puncture needle 3 size; The two ends of second tin roller 2 are also provided with pressure rod 10, and described pressure rod 10 extends to outside the first cylinder 1 through described annular rubber ring 6.
Pickled beef can be cut into strip, puts into electric cooker or micro-wave oven carries out slaking.Or fire-cure into bacon, shine into jerky.
Should be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.In addition should be understood that those skilled in the art can do various amendment or change to the present invention, and these equivalent form of values fall within the application's appended claims limited range equally after the content of having read the present invention's instruction.
Claims (9)
1. a method for salting for meat, is characterized in that: comprise the following steps:
Steps A: be cut into sheet after being cleaned up by meat, drains away the water stand-by;
Step B: boiling of thick gravy;
Step C: the thick gravy boiled is injected sliced meat, tumbling sliced meat while injecting thick gravy.
2. preparation method as claimed in claim 1, it is characterized in that: in step C, adopt loose meat device to carry out injecting, tumbling process, the first cylinder that described loose meat device comprises hollow and the second tin roller be nested in the first cylinder, leave gap between the first cylinder and second tin roller; Described first cylinder is arranged at intervals with puncture needle, the injection port that described puncture needle is hollow structure, syringe needle place is provided with connection first drum cavity; The two ends of the first cylinder are provided with through hole, and described through hole is provided with annular rubber ring; First cylinder is also provided with feeding port and lid, and described lid is connected with feeding port by screw thread; Described second tin roller is provided with the pressurizing block matched with described puncture needle size; The two ends of second tin roller are also provided with pressure rod, and described pressure rod extends to outside the first cylinder through described annular rubber ring.
3. preparation method as claimed in claim 1, is characterized in that: in step C, adopts interval tumbling technique, every tumbling 15min interval 5min.
4. preparation method as claimed in claim 1, is characterized in that: in step C, and described tumbling process repeats 2-3 time.
5. preparation method as claimed in claim 1, it is characterized in that: in step B, described thick gravy is obtained by the raw material of following weight portion: licorice tablet 5 parts, anise 5 parts, fennel seeds 15 parts, dry husky ginger 15 parts, cloves 1 part, spiceleaf 2 parts, 15 parts, cassia bark, nutmeg 5 parts, tsaoko 5 parts, hawthorn 10 parts, ginger 100 parts, green onion 50 parts, yellow rice wine 50 parts, dark soy sauce 10 parts, salt 90 parts.
6. preparation method as claimed in claim 5, is characterized in that: the preparation method of described thick gravy is as follows: 50 portions of ginger, 25 portions of green onions and 50 parts of yellow rice wine are put into mixer and breaks into green onion ginger juice, and add 10 portions of dark soy sauce, 90 portions of salt; Load in cloth bag after the chopping of all the other raw materials, add clear water, moderate heat is endured and is become gummosis shape to thick gravy receipts juice, namely obtains spices juice; The green onion ginger juice being placed with salt is mixed with the spices juice boiled, i.e. obtained described thick gravy.
7. preparation method as claimed in claim 5, is characterized in that: the amount of putting into of salt is 1.8% of pork gross weight.
8. preparation method as claimed in claim 1, it is characterized in that: in steps A, described meat is cut into the thick thin slice of 1-3cm.
9. preparation method as claimed in claim 1, it is characterized in that: in steps A, described meat is pork or beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510948983.6A CN105410733B (en) | 2015-12-18 | 2015-12-18 | A kind of method for salting of meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510948983.6A CN105410733B (en) | 2015-12-18 | 2015-12-18 | A kind of method for salting of meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105410733A true CN105410733A (en) | 2016-03-23 |
| CN105410733B CN105410733B (en) | 2019-04-16 |
Family
ID=55489653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510948983.6A Active CN105410733B (en) | 2015-12-18 | 2015-12-18 | A kind of method for salting of meat |
Country Status (1)
| Country | Link |
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| CN (1) | CN105410733B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417727A (en) * | 2016-09-30 | 2017-02-22 | 道真仡佬族苗族自治县渝信有机茶叶有限公司 | Anti-blocking green tea rolling device |
| CN107333857A (en) * | 2017-07-25 | 2017-11-10 | 德阳市东泽食品有限公司 | The skewer process units of semi-artificialization |
| CN115736201A (en) * | 2022-12-06 | 2023-03-07 | 重庆金星股份有限公司 | Pickling device convenient for meat raw material tasty |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3556809A (en) * | 1968-04-01 | 1971-01-19 | Swift & Co | Method for injecting a liquid additive into poultry flesh |
| CN1188617A (en) * | 1997-01-24 | 1998-07-29 | 张清 | Special flavour pork elbow and manufacturing method thereof |
| CN103330230A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Salted goose processing method |
| JP5362093B1 (en) * | 2012-12-20 | 2013-12-11 | 健太郎 手塚 | Food infusion injector |
| CN203407424U (en) * | 2013-08-15 | 2014-01-29 | 福建省亚明食品有限公司 | Puncture machine |
| CN204697856U (en) * | 2015-05-05 | 2015-10-14 | 佳客来(福建)餐饮连锁管理有限公司 | Sliced meat material injecting device |
-
2015
- 2015-12-18 CN CN201510948983.6A patent/CN105410733B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3556809A (en) * | 1968-04-01 | 1971-01-19 | Swift & Co | Method for injecting a liquid additive into poultry flesh |
| CN1188617A (en) * | 1997-01-24 | 1998-07-29 | 张清 | Special flavour pork elbow and manufacturing method thereof |
| JP5362093B1 (en) * | 2012-12-20 | 2013-12-11 | 健太郎 手塚 | Food infusion injector |
| CN103330230A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Salted goose processing method |
| CN203407424U (en) * | 2013-08-15 | 2014-01-29 | 福建省亚明食品有限公司 | Puncture machine |
| CN204697856U (en) * | 2015-05-05 | 2015-10-14 | 佳客来(福建)餐饮连锁管理有限公司 | Sliced meat material injecting device |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417727A (en) * | 2016-09-30 | 2017-02-22 | 道真仡佬族苗族自治县渝信有机茶叶有限公司 | Anti-blocking green tea rolling device |
| CN106417727B (en) * | 2016-09-30 | 2020-02-21 | 张家界茶坤缘杜仲生物科技开发有限公司 | Prevent blockking up green tea and knead device |
| CN107333857A (en) * | 2017-07-25 | 2017-11-10 | 德阳市东泽食品有限公司 | The skewer process units of semi-artificialization |
| CN115736201A (en) * | 2022-12-06 | 2023-03-07 | 重庆金星股份有限公司 | Pickling device convenient for meat raw material tasty |
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| Publication number | Publication date |
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| CN105410733B (en) | 2019-04-16 |
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Effective date of registration: 20231226 Address after: 533000 Nalai, Chengxi Development Zone, Chengxiang Town, Napo County, Baise City, Guangxi Zhuang Autonomous Region (Fire Intersection) Patentee after: Guangxi Honggu Agricultural Technology Co.,Ltd. Address before: 533900 Near Chengbei Market, Chengxiang Town, Napo County, Baise City, Guangxi Zhuang Autonomous Region Patentee before: There is a supply chain management limited liability company in Napo County |