CN110786469A - Processing method of preserved meat product - Google Patents
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- CN110786469A CN110786469A CN201911217150.7A CN201911217150A CN110786469A CN 110786469 A CN110786469 A CN 110786469A CN 201911217150 A CN201911217150 A CN 201911217150A CN 110786469 A CN110786469 A CN 110786469A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a processing method of a preserved meat product, and relates to the technical field of meat product processing. The processing method of the preserved meat product comprises the following steps: mixing sodium chloride, potassium chloride and calcium chloride to prepare compound salt for later use; mixing white granulated sugar, cooking wine, chili powder, ginger powder and the compound salt uniformly to prepare a seasoning; mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery; taking the pork hind leg meat of the pig, putting the pork hind leg meat into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat; and baking the cured meat at the temperature of 40-60 ℃ to obtain the preserved meat product. The invention aims to overcome the defects of long period, high sodium salt content and unstable product quality of the preserved meat produced by the traditional dry pickling method.
Description
Technical Field
The invention relates to the technical field of meat product processing, in particular to a processing method of a preserved meat product.
Background
The preserved meat is a typical traditional Chinese meat product, which is a raw meat product prepared by taking fresh and frozen livestock and poultry meat as a raw material, removing bones, cutting into strips, pickling with salt and other seasonings, and carrying out long-term air drying, fermentation or artificial baking and smoking. The preserved meat product is famous for all ages due to bright color, delicious taste, strong fragrance and unique shape, and is an important component of the world's precious diet culture. Meanwhile, the preserved meat product has low production cost, easy production and processing, rich nutrition, unique flavor and easy storage, and is deeply favored by consumers.
The pickling is an important link in the processing process of preserved meat, and the traditional pickling process generally adopts a dry pickling method, namely, pickling agents such as salt and the like are directly wiped on the surfaces of meat blocks and then stacked in a container or stacked into meat stacks with a certain height, so that salt is permeated into the meat, and the purposes of improving the flavor of the product and preventing corrosion are achieved. However, the method has the problems of low salt penetration speed, uneven penetration amount and the like, so that the whole production period is longer, the color and the taste of the product are inconsistent, the labor intensity is high, and the method is not beneficial to large-scale industrial production of enterprises.
Disclosure of Invention
The invention mainly aims to provide a processing method of a preserved meat product, and aims to overcome the defects that the production period of preserved meat by a traditional dry-curing method is long and the product quality is unstable.
In order to achieve the purpose, the invention provides a processing method of a preserved meat product, which comprises the following steps:
mixing sodium chloride, potassium chloride and calcium chloride to prepare compound salt for later use;
mixing white granulated sugar, cooking wine, chili powder, ginger powder and the compound salt uniformly to prepare a seasoning;
mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery;
taking the pork hind leg meat of the pig, putting the pork hind leg meat into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat;
and baking the cured meat at the temperature of 40-60 ℃ to obtain the preserved meat product.
Optionally, sodium chloride, potassium chloride and calcium chloride are mixed to prepare a compound salt, and in the standby step, the mass percent of the sodium chloride is 55-65%, the mass percent of the potassium chloride is 25-18%, and the balance is calcium chloride.
Optionally, in the complex salt, the weight ratio of the sodium chloride to the potassium chloride to the calcium chloride is 6:2: 2.
Optionally, the seasoning added into every 200 parts of the back leg meat comprises the following components in parts by weight: 5-7 parts of complex salt, 2-4 parts of white granulated sugar, 6-12 parts of cooking wine, 1-3 parts of chilli powder and 1-3 parts of ginger powder.
Optionally, the spice added into every 200 parts of the ham meat comprises the following components in parts by weight: 2-4 parts of pepper, 4-8 parts of fennel, 2-4 parts of cinnamon, 1-2 parts of clove and 2-4 parts of liquorice.
Optionally, putting the back leg meat of the pig into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and performing vacuum tumbling and pickling to obtain pickled meat, wherein 4-8 parts of the smoking liquid is added into every 200 parts of the back leg meat.
Optionally, the step of taking the pork hind legs of the pigs, putting the pork hind legs into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat comprises the following steps:
taking the pork hind leg meat of the pig, putting the pork hind leg meat in a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing;
rolling and kneading the meat for pickling at 1-4 ℃ under a vacuum environment of 40-50 KPa, rolling and kneading every 8-12 min for 20-25 min, and rolling and kneading for 4-8 h in total to obtain pickled meat.
Optionally, in the step of baking the cured meat at the temperature of 40-60 ℃ to obtain the cured meat product, the baking time is 24-32 hours.
According to the technical scheme, the traditional edible sodium salt is replaced by the compound salt formed by mixing the calcium chloride, the potassium chloride and the sodium chloride, on the premise of keeping the original quality of the meat product, the content of the sodium salt in the product is reduced, the meat product is healthier to eat, meanwhile, the content of potassium and calcium is increased, on one hand, the effect of supplementing potassium and calcium is achieved, on the other hand, the introduced calcium ions activate the calpain, and the tenderness of the preserved meat product is improved; meanwhile, the vacuum tumbling pickling-liquid fumigation method is combined, so that the dissolution of salt-soluble protein is accelerated, the tenderness and water-retaining property of the meat blocks are improved, and the quality of the meat blocks is improved; the penetration and the uniform distribution of the curing liquid and the smoking liquid are promoted, so that the stable quality of the preserved meat is ensured, the flavor of the preserved meat is improved, the production period is shortened, the growth of microorganisms is inhibited, and the storage period of the product is prolonged.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of an embodiment of a processing method of a bacon product according to the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The pickling is an important link in the processing process of preserved meat, and the traditional pickling process generally adopts a dry pickling method, namely, pickling agents such as salt and the like are directly wiped on the surfaces of meat blocks and then stacked in a container or stacked into meat stacks with a certain height, so that salt is permeated into the meat, and the purposes of improving the flavor of the product and preventing corrosion are achieved. However, the method has the problems of low salt penetration speed, uneven penetration amount and the like, so that the whole production period is longer, the color and the taste of the product are inconsistent, the labor intensity is high, and the method is not beneficial to large-scale industrial production of enterprises.
In view of the above, the invention provides a processing method of a preserved meat product, which has a short production period, and the processed preserved meat product is healthy and nutritious to eat, and has stable quality and excellent quality. Fig. 1 is an embodiment of the processing method of the preserved meat product of the present invention.
Referring to fig. 1, the processing method of the bacon product includes the following steps:
and step S10, mixing sodium chloride, potassium chloride and calcium chloride to prepare compound salt for later use.
In this embodiment, sodium chloride, potassium chloride and calcium chloride are mixed to prepare a complex salt to replace the traditional edible sodium salt.
The excessive intake of sodium chloride can increase the probability of hypertension and cardiovascular diseases of human bodies and cause serious damage to the health of human bodies, the direct reduction of the consumption of the sodium chloride can reduce the content of the sodium chloride in products, but can also cause the deterioration of the antiseptic effect of the products, thereby shortening the storage period, and simultaneously, the water retention property, the texture property and the flavor of the products can also be deteriorated. The molecular composition and chemical properties of the potassium chloride and the calcium chloride are similar to those of the sodium chloride, the potassium chloride and the calcium chloride have the characteristics of salty taste similar to that of the sodium chloride and the like, the sodium chloride can be partially replaced, in addition, the potassium and the calcium are necessary elements for human bodies, and the potassium and calcium supplement effect can be realized for people with potassium and calcium deficiency by eating the product of the embodiment. In addition, calcium ions can activate calpain, so that the interaction between actin and myosin is promoted, and the tenderness of the product is improved.
However, considering that excessive replacement of potassium chloride can generate unacceptable bitter taste or metallic taste, and calcium chloride can affect the quality of meat products to a certain extent due to high charge density, the embodiment controls the mass percentages of sodium chloride, potassium chloride and calcium chloride in the compound salt, wherein the mass percentage of sodium chloride is 55-65%, the mass percentage of potassium chloride is 25-18%, and the balance is calcium chloride. Preferably, the weight ratio of sodium chloride, potassium chloride and calcium chloride in the compound salt is 6:2:2, namely, the sodium chloride accounts for 60%, the potassium chloride accounts for 20% and the calcium chloride accounts for 20%.
In this example, calcium chloride, sodium chloride, and potassium chloride are all food grade.
And step S20, uniformly mixing the white granulated sugar, the cooking wine, the chilli powder, the ginger powder and the compound salt to prepare the seasoning.
In this embodiment, the compound salt prepared in step S10, white granulated sugar, cooking wine, chili powder, and ginger powder are mixed in proportion to prepare a seasoning for use in step S40, and the seasoning added to every 200 parts of ham meat includes the following components in parts by weight: 5-7 parts of complex salt, 2-4 parts of white granulated sugar, 6-12 parts of cooking wine, 1-3 parts of chilli powder and 1-3 parts of ginger powder.
And step S30, mixing and crushing the pepper, the fennel, the cinnamon, the clove and the liquorice to obtain the spice.
In the embodiment, the pepper, the fennel, the cinnamon, the clove and the liquorice are mixed according to a certain proportion and are crushed to prepare the spice for use in step S40, and the spice added into each 200 parts of the ham meat comprises the following components in parts by weight: 2-4 parts of pepper, 4-8 parts of fennel, 2-4 parts of cinnamon, 1-2 parts of clove and 2-4 parts of liquorice.
It should be noted that the purpose of steps S20 and S30 is to prepare the flavors and spices required in step S40. There is no precedence order between them, and step S20 can be performed before, after, or simultaneously with step S30.
And step S40, putting the ham meat of the pig into a vacuum tumbling machine, adding the smoked liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat.
The embodiment selects the back leg meat of the fresh pig as the raw material. Pouring the ham meat into a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, uniformly mixing, and then carrying out vacuum rolling and kneading for pickling. Wherein the addition amount of each raw material and auxiliary material is that every 200 parts of hind leg meat is added with 4-8 parts of smoking liquid; adding 5-7 parts of compound salt, 2-4 parts of white granulated sugar, 6-12 parts of cooking wine, 1-3 parts of chilli powder and 1-3 parts of ginger powder; and adding 2-4 parts of pepper, 4-8 parts of fennel, 2-4 parts of cinnamon, 1-2 parts of clove and 2-4 parts of liquorice.
In specific implementation, step S40 includes:
s41, taking the ham of the pig, putting the ham into a vacuum rolling and kneading machine, adding the smoked liquid, the seasoning powder and the spices, and uniformly mixing;
and step S42, rolling and kneading for pickling at 1-4 ℃ under a vacuum environment of 40-50 KPa, rolling and kneading for 20-25 min every 8-12 min, and rolling and kneading for 4-8 h in total to obtain pickled meat.
The intermittent rolling and kneading can cause muscle fiber breakage and cell rupture of the meat blocks, accelerate the dissolution of protein, improve the tenderness and water-retaining property of the meat blocks, improve the quality of the meat blocks, promote the permeation and distribution of the pickling liquid and shorten the pickling time; the vacuum curing environment is favorable for discharging air between the meat and exudate of the meat, and the damage to the structure of the product caused by air expansion in subsequent thermal processing is avoided; the pickling is carried out in a low-temperature environment, so that the growth and the propagation of microorganisms are inhibited, the color, the flavor, the thermosensitive nutrient components and the like of the meat are protected, and the quality of the product is improved. The smoking liquid is a solution which is prepared by dry distillation of hardwood and is subjected to purification treatment, contains smoking components and can be purchased from the market, the smoking liquid is soaked and combined on the surface of the meat block, the meat block can have smoking color and flavor, and compared with the traditional smoking process, the meat block smoking process has the advantages that the meat block is uniformly smoked at all positions, the smoking effect is good, the quality is stable, the smoking time is short, the generation of harmful substances in the smoking process can be effectively reduced, and the smoke discharge amount is reduced.
In the embodiment, a liquid smoking method and low-temperature vacuum intermittent tumbling are combined, smoking liquid is added in the pickling process, and the dissolution of salt-soluble protein is accelerated by tumbling, so that the tenderness and water-retaining property of meat blocks are improved, and the quality of the meat blocks is improved; the pickling liquid (flavoring and spice) and the smoking liquid are fully contacted with the pork through rolling to quickly and uniformly permeate into the meat blocks, so that the flavor of the preserved meat is enhanced, the stable quality of the preserved meat is ensured, meanwhile, the processing technology of the pickled preserved meat product is simplified, the whole production period is shortened, and the product yield is improved. Moreover, the low temperature and vacuum condition effectively isolates oxygen, prevents oxidation rancidity, inhibits the growth and reproduction of microorganisms and prolongs the storage period of products.
In addition, it can be understood that, when the step S40 is performed, the pork back leg meat may be pretreated, for example, the screened fresh and high-quality pork back leg meat is cleaned, cut into rectangular meat strips weighing about 200g, and a small hole is drilled at a position 3-4 cm away from the upper end of the meat strip by a sharp knife, so as to facilitate stringing and hanging after pickling; or a plurality of openings can be cut on the meat strips by a knife so as to be convenient for flavor-entering during the pickling.
And step S50, baking the cured meat at the temperature of 40-60 ℃ to obtain a cured meat product.
And during baking, the baking time is 24-32 hours.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Table 1 below is the raw material formulation of examples 1 to 6.
TABLE 1 formulation of raw materials and auxiliary materials (g) of the examples
Example 1
Food-grade sodium chloride, potassium chloride and calcium chloride are mixed according to the weight ratio of 6:2:2 to prepare compound salt for later use.
The flavours and spices were formulated as in table 1: mixing white granulated sugar, cooking wine, chili powder, ginger powder and compound salt to prepare a seasoning; mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery.
Selecting the fresh pork back legs qualified by health inspection, cutting the screened back leg meat into cuboid-shaped meat strips with the weight of about 200g, and threading a small hole at the position of 3-4 cm away from the upper ends of the meat strips by using a sharp knife, so that the meat strips are conveniently cured and hung by threading a rope.
Putting the ham meat into a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing; setting the vacuum degree at 45KPa and the temperature of vacuum tumbling and pickling at 4 deg.C, tumbling for 20min every 10min, and tumbling for 4h to obtain pickled meat. Taking out the pickled meat, removing the ingredients attached to the surface of the pickled meat, baking the pickled meat in a baking room at the baking temperature of 50 ℃ for 24 hours, feeding the baked meat into a dry and ventilated place for hanging, and after the meat is cooled to room temperature, carrying out vacuum packaging to obtain the preserved meat product.
Example 2
Food-grade sodium chloride, potassium chloride and calcium chloride are mixed according to the weight ratio of 6:2:2 to prepare compound salt for later use.
The flavours and spices were formulated as in table 1: mixing white sugar, cooking wine, Capsici fructus powder, rhizoma Zingiberis recens powder and compound salt, and making into flavoring. Mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery.
Selecting the fresh pork back legs qualified by health inspection, cutting the screened back leg meat into cuboid-shaped meat strips with the weight of about 200g, and threading a small hole at the position of 3-4 cm away from the upper ends of the meat strips by using a sharp knife, so that the meat strips are conveniently cured and hung by threading a rope.
Putting the ham meat into a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing; setting the vacuum degree at 45KPa and the temperature of vacuum tumbling and pickling at 1 deg.C, tumbling for 20min every 10min, and tumbling for 6h to obtain pickled meat. Taking out the pickled meat, removing the ingredients attached to the surface of the pickled meat, baking the pickled meat in a baking room at the baking temperature of 50 ℃ for 26 hours, feeding the baked meat into a dry and ventilated place for hanging, and after the meat is cooled to room temperature, carrying out vacuum packaging to obtain the preserved meat product.
Example 3
Food-grade sodium chloride, potassium chloride and calcium chloride are mixed according to the weight ratio of 6:2:2 to prepare compound salt for later use.
The flavours and spices were formulated as in table 1: mixing white granulated sugar, cooking wine, chili powder, ginger powder and compound salt to prepare a seasoning; mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery.
Selecting the fresh pork back legs qualified by health inspection, cutting the screened back leg meat into cuboid-shaped meat strips with the weight of about 200g, and threading a small hole at the position of 3-4 cm away from the upper ends of the meat strips by using a sharp knife, so that the meat strips are conveniently cured and hung by threading a rope.
Putting the ham meat into a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing; setting the vacuum degree at 45KPa and the temperature of vacuum tumbling and pickling at 3 deg.C, tumbling for 20min every 10min, and tumbling for 7h to obtain pickled meat. Taking out the pickled meat, removing the ingredients attached to the surface of the pickled meat, baking the pickled meat in a baking room at the baking temperature of 50 ℃ for 28 hours, feeding the baked meat into a dry and ventilated place for hanging, and after the meat is cooled to room temperature, carrying out vacuum packaging to obtain the preserved meat product.
Example 4
Food-grade sodium chloride, potassium chloride and calcium chloride are mixed according to the weight ratio of 6:2:2 to prepare compound salt for later use.
The flavours and spices were formulated as in table 1: mixing white granulated sugar, cooking wine, chili powder, ginger powder and compound salt to prepare a seasoning; mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery.
Selecting the fresh pork back legs qualified by health inspection, cutting the screened back leg meat into cuboid-shaped meat strips with the weight of about 200g, and threading a small hole at the position of 3-4 cm away from the upper ends of the meat strips by using a sharp knife, so that the meat strips are conveniently cured and hung by threading a rope.
Putting the ham meat into a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing; setting the vacuum degree at 45KPa and the temperature of vacuum tumbling and pickling at 2 deg.C, tumbling for 20min every 10min, and tumbling for 8 hr to obtain pickled meat. Taking out the pickled meat, removing the ingredients attached to the surface of the pickled meat, baking the pickled meat in a baking room at the baking temperature of 50 ℃ for 32 hours, feeding the baked meat into a dry and ventilated place for hanging, and after the meat is cooled to room temperature, carrying out vacuum packaging to obtain the preserved meat product.
Example 5
Food-grade sodium chloride, potassium chloride and calcium chloride are mixed according to the weight ratio of 6:2:2 to prepare compound salt for later use.
The flavours and spices were formulated as in table 1: mixing white sugar, cooking wine, Capsici fructus powder, rhizoma Zingiberis recens powder and compound salt, and making into flavoring. Mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery.
Selecting the fresh pork back legs qualified by health inspection, cutting the screened back leg meat into cuboid-shaped meat strips with the weight of about 200g, and threading a small hole at the position of 3-4 cm away from the upper ends of the meat strips by using a sharp knife, so that the meat strips are conveniently cured and hung by threading a rope.
Putting the ham meat into a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing; setting the vacuum degree at 40KPa and the temperature of vacuum tumbling and pickling at 4 deg.C, tumbling for 25min every 8min, and tumbling for 5 hr to obtain pickled meat. Taking out the pickled meat, removing the ingredients attached to the surface, baking in a baking room at 40 ℃ for 30h, feeding the baked meat strips into a dry and ventilated place for hanging, and vacuum packaging after the meat temperature is reduced to room temperature to obtain the preserved meat product.
Example 6
Food-grade sodium chloride, potassium chloride and calcium chloride are mixed according to the weight ratio of 6:2:2 to prepare compound salt for later use.
The flavours and spices were formulated as in table 1: mixing white sugar, cooking wine, Capsici fructus powder, rhizoma Zingiberis recens powder and compound salt, and making into flavoring. Mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery.
Selecting the fresh pork back legs qualified by health inspection, cutting the screened back leg meat into cuboid-shaped meat strips with the weight of about 200g, and threading a small hole at the position of 3-4 cm away from the upper ends of the meat strips by using a sharp knife, so that the meat strips are conveniently cured and hung by threading a rope.
Putting the ham meat into a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing; setting the vacuum degree at 50KPa and the temperature of vacuum tumbling and pickling at 4 deg.C, tumbling for 23min every 12min, and tumbling for 6h to obtain pickled meat. Taking out the pickled meat, removing the ingredients attached to the surface of the pickled meat, baking the pickled meat in a baking room at the baking temperature of 60 ℃ for 25 hours, feeding the baked meat into a dry and ventilated place for hanging, and after the meat is cooled to room temperature, carrying out vacuum packaging to obtain the preserved meat product.
(first) sensory quality evaluation of the cured meat products obtained in examples 1 to 6
The sensory quality evaluation items include tissue state, aroma, juiciness, taste and color and are scored according to the sensory quality scoring standard of the preserved meat product shown in the following table 2:
TABLE 2 sensory quality score criteria
The sensory quality score is the sum of the above tissue state, aroma, juiciness, taste and color.
Sensory evaluation panel consisted of 10 persons with abundant food expertise and experience, each evaluation was performed by each sensory evaluator individually, without communication with each other, and the samples were rinsed with clear water prior to evaluation. Sensory quality scores were made for the preserved meat products prepared in examples 1 to 6 according to table 1, and the average values were recorded in table 2 below.
TABLE 2 sensory quality score results
| Scoring | |
| Example 1 | 97 |
| Example 2 | 96 |
| Example 3 | 91 |
| Example 4 | 95 |
| Example 5 | 94 |
| Example 6 | 91 |
As can be seen from table 2, the preserved meat products prepared in examples 1 to 6 have unique flavor, attractive color, fresh and tender mouthfeel, and good characteristics in texture state, aroma, juiciness, taste and color, which indicates that the preserved meat products processed by the method have good organoleptic properties and stable quality.
(II) detection of moisture and texture characteristics of the cured meat products prepared in the above examples 1 to 6 and the conventional cured meat products
The detection method comprises the following steps:
moisture content: GB/T9695.15-2008 method for measuring moisture content in meat and meat products;
the quality structure characteristic is as follows: the hardness, elasticity, adhesiveness and chewiness of the preserved meat product were measured using a texture analyzer.
TABLE 3 moisture and texture Properties test results
| Moisture (%) | Hardness (g) | Elasticity | Tackiness (g) | Chewiness (g) | |
| Example 1 | 36.37 | 5207.17 | 0.6285 | 3078.51 | 1934.81 |
| Example 2 | 43.93 | 4771.36 | 0.6132 | 2894.35 | 1774.84 |
| Example 3 | 45.86 | 4027.27 | 0.7313 | 2277.14 | 1665.2 |
| Example 4 | 46.33 | 3472.03 | 0.6931 | 1695.74 | 1258.29 |
| Example 5 | 42.23 | 3926.02 | 0.7342 | 1936.6 | 1421.88 |
| Example 6 | 43.50 | 4253.93 | 0.7736 | 2035.29 | 1574.47 |
| Traditional preserved meat | 33.25 | 7423.15 | 0.6156 | 3440.13 | 2117.74 |
As can be seen from the above table, the bacon products prepared by the embodiments all have good texture characteristics and moisture content, and the moisture content is obviously higher than that of the traditional bacon, and the bacon products have stronger water retention.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (8)
1. A processing method of a preserved meat product is characterized by comprising the following steps:
mixing sodium chloride, potassium chloride and calcium chloride to prepare compound salt for later use;
mixing white granulated sugar, cooking wine, chili powder, ginger powder and the compound salt uniformly to prepare a seasoning;
mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery;
taking the pork hind leg meat of the pig, putting the pork hind leg meat into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat;
and baking the cured meat at the temperature of 40-60 ℃ to obtain the preserved meat product.
2. The method for processing a preserved meat product as claimed in claim 1, wherein sodium chloride, potassium chloride and calcium chloride are mixed to prepare a complex salt, and in the step of preparing for use, the mass percent of the sodium chloride is 55-65%, the mass percent of the potassium chloride is 25-18%, and the balance is calcium chloride.
3. The method for processing a bacon product according to claim 2, wherein the weight ratio of the sodium chloride, the potassium chloride and the calcium chloride in the complex salt is 6:2: 2.
4. The method for processing the bacon product as claimed in claim 1, wherein the flavoring added to every 200 parts of the ham meat comprises the following components in parts by weight: 5-7 parts of complex salt, 2-4 parts of white granulated sugar, 6-12 parts of cooking wine, 1-3 parts of chilli powder and 1-3 parts of ginger powder.
5. The method for processing the bacon product according to claim 1, wherein the spice added into every 200 parts of the ham meat comprises the following components in parts by weight: 2-4 parts of pepper, 4-8 parts of fennel, 2-4 parts of cinnamon, 1-2 parts of clove and 2-4 parts of liquorice.
6. The method for processing the bacon product according to claim 1, wherein in the step of taking the back leg meat of the pig, putting the back leg meat into a vacuum tumbling machine, adding the liquid smoke, the seasoning powder and the spices, and performing vacuum tumbling and pickling to obtain pickled meat, 4-8 parts of the liquid smoke is added to 200 parts of the back leg meat.
7. The method for processing the bacon product according to claim 1, wherein the step of taking the ham meat of the pig, putting the ham meat into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling for pickling to obtain the pickled meat comprises the following steps:
taking the pork hind leg meat of the pig, putting the pork hind leg meat in a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing;
rolling and kneading the meat for pickling at 1-4 ℃ under a vacuum environment of 40-50 KPa, rolling and kneading every 8-12 min for 20-25 min, and rolling and kneading for 4-8 h in total to obtain pickled meat.
8. The processing method of the preserved meat product as claimed in claim 1, wherein the step of baking the cured meat at a temperature of 40 to 60 ℃ to obtain the preserved meat product, the baking time is 24 to 32 hours.
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