CN111011741A - Pickled preserved meat and processing method thereof - Google Patents
Pickled preserved meat and processing method thereof Download PDFInfo
- Publication number
- CN111011741A CN111011741A CN201911408089.4A CN201911408089A CN111011741A CN 111011741 A CN111011741 A CN 111011741A CN 201911408089 A CN201911408089 A CN 201911408089A CN 111011741 A CN111011741 A CN 111011741A
- Authority
- CN
- China
- Prior art keywords
- meat
- pickling
- pickled
- pork
- black pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 40
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 61
- 238000005554 pickling Methods 0.000 claims abstract description 40
- 238000005096 rolling process Methods 0.000 claims abstract description 34
- 235000019542 Cured Meats Nutrition 0.000 claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000009966 trimming Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 244000026811 Brassica nipposinica Species 0.000 claims description 21
- 241000722363 Piper Species 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000015241 bacon Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 abstract description 25
- 230000000391 smoking effect Effects 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000006378 damage Effects 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 238000005259 measurement Methods 0.000 description 5
- 210000001087 myotubule Anatomy 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- -1 heterocyclic amine Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a cured meat and a processing method thereof, wherein the cured meat is prepared from the following raw materials in percentage by mass: 900g of black pork, 30-40g of edible salt, 3-4g of pepper and 3-4g of high-concentration white spirit. The processing method comprises the following steps: (1) trimming black pork, cleaning, draining, adding edible salt, pricklyash peel and high-concentration white spirit, and rolling and kneading in a rolling and kneading machine; (2) sending into a pressure-variable pickling machine for pickling; (3) hanging a rope for airing, putting the dried product into a pottery jar for pickling with pickled vegetables; (4) and taking out the salted meat after the pickling of the pickled vegetables is finished, cutting, weighing, carrying out vacuum packaging and sterilizing to obtain the pickled preserved meat. The preserved meat takes black pork as a main material, the auxiliary materials are simple and easy to obtain, the addition of the high-concentration white spirit enables the preserved meat to have the mellow fragrance of wine, the appetite can be improved, the mouthfeel is improved, and meanwhile, the adoption of a smoking process is avoided in the preparation process, so that the damage of nutritional ingredients is reduced, and the processing environment is improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to pickled preserved meat and a processing method thereof.
Background
The traditional cured meat products are raw meat products which are processed by raw meat through processes of curing, saucing, airing (or baking), filling and the like, and are increasingly popular with consumers due to unique flavor, wherein Sichuan cured meat, unsealed mutton, Nanjing pressed salted duck, Nanjing sausage, Nanjing spicy tripe, Guangdong sausage, Ningbo cured duck, Chengdu Yuan chicken, Guanghan wrapped silk rabbit, Beijing clear sauced meat, Guangdi sauced meat, Zhongzhou sauced duck, Yunnan feng chicken and the like are traditional famous products, and different products with various flavor characteristics are formed due to slightly different processing methods and different raw and auxiliary material formulas.
However, traditional processing technology is mostly natural sunning, the production cycle is long, and including the process of smoking, in smoking process, produced dust can adhere to meat after the timber burning, form the pollution, the meat strip taste has been influenced, and still need add essence when smoking and increase the fragrance of meat, improve the color and luster, contain a large amount of heterocyclic amine in this kind of traditional smoked bacon, carcinogens such as polycyclic aromatic hydrocarbon, unfavorable to the human body, can accelerate fat oxidation after the long-time high temperature toasts simultaneously, generate peroxide, cause peroxide value to rise, partial nutrient substance suffers destruction simultaneously, still can influence the texture of meat. Therefore, the process needs to be optimized in the processing of the cured meat, and the high-quality processing of meat materials is realized under the condition of avoiding smoking.
Disclosure of Invention
The invention aims to make up for the defects of the prior art and provides cured meat and a processing method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
a cured meat is prepared from the following raw materials in percentage by mass: 900g of black pork, 30-40g of edible salt, 3-4g of pepper and 3-4g of high-concentration white spirit.
Preferably, the cured meat is prepared from the following raw materials in percentage by mass: 1000g of black pork, 35g of edible salt, 4g of pepper and 3g of high-concentration white spirit.
Preferably, the degree of the high-concentration white spirit is not less than 50 degrees.
A processing method of the cured meat comprises the following steps:
(1) taking black pork, trimming the pork, cleaning, draining, adding edible salt, pepper and high-concentration white spirit, and sending the mixture into a rolling machine for rolling for later use;
(2) sending the rolled and kneaded black pork into a pressure-variable pickling machine for pickling for 7-8 days, and turning the material once every 3 days;
(3) hanging the cured black pork with a rope for airing, drying in the sun, putting the dried black pork into a pottery jar, and curing with pickled vegetables, wherein a layer of pickled vegetables is laid on the bottom of the jar during curing, then the dried black pork is placed on the jar, the pickled vegetables and the pork are sequentially placed in a layer, the top of the jar is covered with the pickled vegetables, and a jar cover is covered and sealed for 1 month;
(4) and taking out the salted meat after the pickling of the pickled vegetables is finished, cutting, weighing, carrying out vacuum packaging and sterilizing to obtain the pickled preserved meat.
Further, the rotating speed of the rolling machine is controlled to be 8-12 revolutions per minute, the vacuum degree is 0.02-0.03MPa, the interval is 5-10 minutes every 20 minutes, and the rolling mileage is controlled to be 350-400m during rolling in the step 1.
Further, during the salting in the step 2, the salt water is controlled to be capable of just immersing the black pork, the pressure changing process is controlled to be sequentially and circularly alternated from minus 60kPa to normal pressure to 150kPa to normal pressure, and the holding time of various pressures is controlled to be 30 minutes, 10 minutes, 20 minutes and 10 minutes.
Further, the airing in the step 3 is performed under the condition of good sunshine in sunny days, and the airing time is 14-16 days.
Further, the pickled vegetables in the step 3 are potherb mustard.
The invention has the advantages that:
1. the preserved meat takes black pork as a main material, the auxiliary materials are simple and easy to obtain, the addition of the high-concentration white spirit enables the preserved meat to have the mellow fragrance of wine, the appetite can be improved, the mouthfeel is improved, and meanwhile, the adoption of a smoking process is avoided in the preparation process, so that the damage of nutritional ingredients is reduced, and the processing environment is improved.
2. In the preparation process, the rolling and kneading process of the raw materials is accurately controlled, wherein the vacuum negative pressure can effectively improve the load bearing, so that the pressure difference between the inside and the outside of the muscle fiber can promote the muscle fiber structure to tend to relax, on the basis, the intermittent rolling and kneading are carried out, and physical acting forces such as extrusion, friction, impact and the like are generated between meat blocks and between meat blocks and machinery through mechanical motions such as rolling, collision, falling and the like, so that the muscle fiber strength is weakened and even broken, the gap between the muscle fibers is increased, the binding force is reduced, the miniaturation degree of the muscle protofiber is increased, the tenderness of the black pork is improved, and the texture is improved.
3. During pickling, variable pressure is adopted for control, the meat tissue structure is continuously changed through circulation of vacuum, normal pressure, pressurization and normal pressure alternately, when the black pork is in a vacuum state, the formed negative pressure changes the meat-like tissue structure, internal gas is continuously released, and flowing water is discharged; when the pickling liquid is in a normal pressure state, the pickling liquid continuously enters pores among cell tissues; when the pressure environment is reached, the pickling liquid enters the pores among the cell tissues at a higher speed, and the migration of the solute is accelerated, so that the pickling liquid enters the interior of the black pork more uniformly, and the aim of fully and uniformly absorbing the pickling liquid is fulfilled.
4. The black pork is pickled and then pickled in one round through the pickled vegetables, the pickled vegetables can be quickly tasty through being layered and stacked, meanwhile, the faint scent of the pickled vegetables can be combined with the meat flavor of the black pork, the mellow flavor of the white spirit is supplemented, the fragrance quality of the pickled preserved meat can be improved, and different taste requirements of consumers are met.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
A cured meat is prepared from the following raw materials in percentage by mass: 900g of black pork, 30g of edible salt, 3g of pepper and 3g of 50-degree white spirit.
A processing method of the cured meat comprises the following steps:
(1) taking black pork, trimming the pork, cleaning, draining, adding edible salt, pepper and high-concentration white spirit, feeding the mixture into a rolling and kneading machine, controlling the rotating speed of the rolling and kneading machine to be 8 revolutions per minute, controlling the vacuum degree to be 0.02MPa, controlling the rolling and kneading mileage to be 350m, and carrying out rolling and kneading for later use, wherein the interval is 5 minutes each time the rolling and kneading machine is used for rolling and kneading;
(2) feeding the rolled and kneaded black pork into a pressure-variable pickling machine for pickling, wherein the pressure is controlled to be negative 60 kPa-normal pressure-150 kPa-normal pressure, the pressure is controlled to be negative 60 kPa-normal pressure, the pressure is controlled to be normal pressure, the pressure is maintained for 30 minutes, 10 minutes, 20 minutes and 10 minutes, the pickling time is 7 days, and the material is turned over once every 3 days;
(3) hanging a rope on sunny days to air-cure the pickled black pork for 14 days, putting the black pork into a pottery jar to pickle with potherb mustard in the sun-cured state, paving a layer of potherb mustard on the bottom of the jar during pickling, putting the dried black pork on the potherb mustard, sequentially putting the potherb mustard layer by layer and pork on the top, covering the potherb mustard layer on the top, covering a cylinder cover, and storing for 1 month in a sealing manner;
(4) and taking out the salted meat after the pickling of the pickled vegetables is finished, cutting, weighing, carrying out vacuum packaging and sterilizing to obtain the pickled preserved meat.
Example 2
A cured meat is prepared from the following raw materials in percentage by mass: 1100g of black pork, 40g of edible salt, 4g of pepper and 4g of 52-degree white spirit.
A processing method of the cured meat comprises the following steps:
(1) taking black pork, trimming the pork, cleaning, draining, adding edible salt, pepper and high-concentration white spirit, feeding the mixture into a rolling and kneading machine, controlling the rotating speed of the rolling and kneading machine to be 12 revolutions per minute, controlling the vacuum degree to be 0.03MPa, controlling the rolling and kneading mileage to be 400m, and performing rolling and kneading for later use, wherein the interval is 10 minutes each time the rolling and kneading machine is used for rolling and kneading;
(2) feeding the rolled and kneaded black pork into a pressure-variable pickling machine for pickling, wherein the pressure is controlled to be negative 60 kPa-normal pressure-150 kPa-normal pressure, the pressure is controlled to be negative 60 kPa-normal pressure, the pressure is controlled to be normal pressure, the pressure is maintained for 30 minutes, 10 minutes, 20 minutes and 10 minutes, the pickling time is 8 days, and the material is turned over once every 3 days;
(3) hanging a rope on sunny days to air the pickled black pork for 16 days, airing the black pork, then putting the black pork into a pottery jar to pickle with potherb mustard in a sunny day, paving a layer of potherb mustard on the bottom of the jar during pickling, then putting the aired black pork, sequentially putting the potherb mustard layer by layer and pork, covering the top with the potherb mustard pickle, covering a cylinder cover, and storing in a sealed manner for 1 month;
(4) and taking out the salted meat after the pickling of the pickled vegetables is finished, cutting, weighing, carrying out vacuum packaging and sterilizing to obtain the pickled preserved meat.
Example 3
A cured meat is prepared from the following raw materials in percentage by mass: 1000g of black pork, 35g of edible salt, 4g of pepper and 3g of 54-degree white spirit.
A processing method of the cured meat comprises the following steps:
(1) taking black pork, trimming the pork, cleaning, draining, adding edible salt, pepper and high-concentration white spirit, feeding the mixture into a rolling and kneading machine, controlling the rotating speed of the rolling and kneading machine to be 10 revolutions per minute, controlling the vacuum degree to be 0.02MPa, controlling the rolling and kneading mileage to be 380m, and performing rolling and kneading for later use, wherein 20 minutes are spent in rolling and kneading;
(2) feeding the rolled and kneaded black pork into a pressure-variable pickling machine for pickling, wherein the pressure is controlled to be negative 60 kPa-normal pressure-150 kPa-normal pressure, the pressure is controlled to be negative 60 kPa-normal pressure, the pressure is controlled to be normal pressure, the pressure is maintained for 30 minutes, 10 minutes, 20 minutes and 10 minutes, the pickling time is 7 days, and the material is turned over once every 3 days;
(3) hanging a rope on sunny days to air the pickled black pork for 15 days, putting the black pork into a pottery jar to pickle with potherb mustard in the sun, paving a layer of potherb mustard on the bottom of the jar during pickling, putting the dried black pork on the potherb mustard, sequentially putting the potherb mustard layer by layer, covering the top with the potherb mustard, covering a cylinder cover, and storing in a sealed manner for 1 month;
(4) and taking out the salted meat after the pickling of the pickled vegetables is finished, cutting, weighing, carrying out vacuum packaging and sterilizing to obtain the pickled preserved meat.
Comparative example
A cured meat is prepared from the following raw materials in percentage by mass: 1000g of black pork, 35g of edible salt, 4g of pepper and 3g of 54-degree white spirit.
A processing method of the cured meat comprises the following steps:
(1) taking black pork, trimming the pork, cleaning, draining, adding edible salt, pepper and high-concentration white spirit, feeding the mixture into a rolling and kneading machine, controlling the rotating speed of the rolling and kneading machine to be 10 revolutions per minute, controlling the rolling and kneading speed to be 380m at normal pressure, and controlling the interval to be 6 minutes every time the rolling and kneading speed is carried out for later use;
(2) feeding the rolled and kneaded black pork into a pickling machine for pickling, wherein the pickling time is 7 days under normal pressure, and the material is turned once every 3 days;
(3) hanging a rope on sunny days to air the pickled black pork for 15 days, putting the black pork into a pottery jar to pickle with potherb mustard in the sun, paving a layer of potherb mustard on the bottom of the jar during pickling, putting the dried black pork on the potherb mustard, sequentially putting the potherb mustard layer by layer, covering the top with the potherb mustard, covering a cylinder cover, and storing in a sealed manner for 1 month;
(4) and taking out the salted meat after the pickling of the pickled vegetables is finished, cutting, weighing, carrying out vacuum packaging and sterilizing to obtain the pickled preserved meat.
Taking the finished salted and preserved meat obtained in the examples 1-3 and the comparative examples, placing the meat blocks on a stainless steel screen, standing for draining for 5 minutes, accurately weighing and recording the mass, and calculating the absorption percentage of the pickling liquid of the finished product, wherein the calculation formula is as follows:
the results obtained are shown in table 1:
TABLE 1
| Example 1 | Example 2 | Example 3 | Comparative example | |
| Absorption percentage of pickling liquid | 23.6％ | 22.9％ | 25.4％ | 17.3％ |
And then, cutting four groups of finished lean meat parts into small blocks with the size of 20mm multiplied by 10mm according to the muscle fiber direction for measuring the texture, wherein the measurement is carried out in a texture polyhedral analysis mode, a P/25 flat-bottom cylindrical probe is selected, a sample is compressed for 2 times, the speed of the probe before the measurement is 2.0mm/s, the measuring speed is 1.5mm/s, the speed after the measurement is 5.0mm/s, the compression ratio is 40%, the retention time is 5s, an A/CKB probe is used for measuring the shearing force, the speed before the measurement is 2.0mm/s, the measuring speed is 1.0mm/s, the speed after the measurement is 2.0mm/s, and the deformation is 95%. The results obtained are shown in table 2:
TABLE 2
| Hardness per gram | Shear force/g) | Elasticity/g.s | Chewiness/g2·s2 | |
| Example 1 | 3462 | 8247 | 0.84 | 1836 |
| Example 2 | 3480 | 8326 | 0.86 | 1868 |
| Example 3 | 3371 | 8134 | 0.87 | 1913 |
| Comparative example | 4267 | 8861 | 0.58 | 759 |
From the above table, it can be seen that, under the condition that vacuum rolling and pressure-variable pickling are not used in the comparative example, the absorption rate of the obtained finished meat to the pickling liquid is obviously lower than that of the example, and through the texture detection of pork, the example has softer meat quality and better elasticity compared with the comparative example, is more convenient for consumers to eat and chew, and is more suitable for the old, children and other people with weak chewing ability to eat.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The pickled preserved meat is characterized by being prepared from the following raw materials in percentage by mass: 900g of black pork, 30-40g of edible salt, 3-4g of pepper and 3-4g of high-concentration white spirit.
2. The cured meat according to claim 1, which is prepared from the following raw materials in percentage by mass: 1000g of black pork, 35g of edible salt, 4g of pepper and 3g of high-concentration white spirit.
3. The cured meat according to claim 1, wherein the degree of the high-concentration white spirit is not less than 50 degrees.
4. A method of processing cured meat according to any one of claims 1 to 2, comprising the steps of:
(1) taking black pork, trimming the pork, cleaning, draining, adding edible salt, pepper and high-concentration white spirit, and sending the mixture into a rolling machine for rolling for later use;
(2) sending the rolled and kneaded black pork into a pressure-variable pickling machine for pickling for 7-8 days, and turning the material once every 3 days;
(3) hanging the cured black pork with a rope for airing, drying in the sun, putting the dried black pork into a pottery jar, and curing with pickled vegetables, wherein a layer of pickled vegetables is laid on the bottom of the jar during curing, then the dried black pork is placed on the jar, the pickled vegetables and the pork are sequentially placed in a layer, the top of the jar is covered with the pickled vegetables, and a jar cover is covered and sealed for 1 month;
(4) and taking out the salted meat after the pickling of the pickled vegetables is finished, cutting, weighing, carrying out vacuum packaging and sterilizing to obtain the pickled preserved meat.
5. The processing method of salted and preserved meat as claimed in claim 4, wherein the speed of the tumbler is controlled to 8-12 rpm, the vacuum degree is 0.02-0.03MPa, the interval is 5-10 minutes for 20 minutes of tumbling, and the tumbling mileage is controlled to 350-400m during tumbling in step 1.
6. The method for processing salted and preserved meat as claimed in claim 4, wherein the salted water is controlled to just submerge the black pork during the salting in step 2, the pressure changing process is controlled to be sequentially and cyclically alternated from minus 60kPa to normal pressure to 150kPa to normal pressure, and the holding time of each pressure is controlled to be 30 minutes, 10 minutes, 20 minutes and 10 minutes.
7. The method for processing cured meat according to claim 4, wherein the sun-curing in step 3 is performed under conditions of good sunshine in sunny days, and the sun-curing time is 14-16 days.
8. The method for processing pickled bacon as claimed in claim 4, wherein the pickled vegetables in step 3 are potherb mustard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911408089.4A CN111011741A (en) | 2019-12-31 | 2019-12-31 | Pickled preserved meat and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911408089.4A CN111011741A (en) | 2019-12-31 | 2019-12-31 | Pickled preserved meat and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111011741A true CN111011741A (en) | 2020-04-17 |
Family
ID=70197466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911408089.4A Pending CN111011741A (en) | 2019-12-31 | 2019-12-31 | Pickled preserved meat and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111011741A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN105475862A (en) * | 2015-12-24 | 2016-04-13 | 莆田市城厢区诚味食品有限公司 | Method for pickling pork jowl meat |
| CN110192609A (en) * | 2019-05-07 | 2019-09-03 | 南充市老鹰寺食品有限公司 | A kind of production method and preserved vegetable bacon drying frame of preserved vegetable bacon |
-
2019
- 2019-12-31 CN CN201911408089.4A patent/CN111011741A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN105475862A (en) * | 2015-12-24 | 2016-04-13 | 莆田市城厢区诚味食品有限公司 | Method for pickling pork jowl meat |
| CN110192609A (en) * | 2019-05-07 | 2019-09-03 | 南充市老鹰寺食品有限公司 | A kind of production method and preserved vegetable bacon drying frame of preserved vegetable bacon |
Non-Patent Citations (2)
| Title |
|---|
| 夏军军等: "不同腌制方式对牛肉品质特性的影响", 《西南大学学报(自然科学版)》 * |
| 郭昕等: "静态变压腌制技术对猪肉品质的影响", 《中国农业科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103238854A (en) | Production method of air-dried yak meat | |
| CN105455021B (en) | Flavor sausage and preparation method thereof | |
| CN103416784A (en) | Integrated processing technique of surimi product | |
| CN103445221B (en) | Dried salted marine eel treatment process | |
| CN112106971B (en) | Marinated meat sauce and preparation method and equipment of marinated meat | |
| CN108835565B (en) | Fermented pickled vegetable combined bag and preparation method thereof | |
| CN101878916A (en) | Method for processing dry-cured beef food | |
| KR101189661B1 (en) | Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof | |
| CN110786469A (en) | Processing method of preserved meat product | |
| CN109430738A (en) | A kind of smoked sausage and preparation method thereof | |
| CN103783561A (en) | Perennial pickling method for cured beef adopting simulation constant-temperature and low-salt pickling process | |
| CN111011741A (en) | Pickled preserved meat and processing method thereof | |
| CN111869831A (en) | Rapid gradient fermentation process for normal-temperature instant leisure fermented meat and application of rapid gradient fermentation process | |
| US3770459A (en) | Process for preparing skinless dry sausage and product produced thereby | |
| CN106578974A (en) | Hakka salted pork and preparation method of same | |
| CN109527438A (en) | A kind of the lock perfume (or spice) control taste and its flavor improvement method of the flesh of fish | |
| CN104957644A (en) | Preparation method of cured beef | |
| CN110897105A (en) | Processing method of minced fillet food compounded by vegetable grains and minced fillet | |
| CN106031416B (en) | Leisure fish product pickling liquid and preparation method of leisure fish product | |
| KR101426309B1 (en) | Production Method of Natural Sausage Casing Using Swine Small Intestine | |
| US1964009A (en) | Process of manufacture of sausages | |
| CN106418221A (en) | Fermenting process of fermented ham | |
| JPH07274814A (en) | Production of dried and processed beef food | |
| CN111328992A (en) | Method for processing yak meat through low-temperature fermentation | |
| CN111972462A (en) | Making method of Yunnan ham sparassis crispa moon cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200417 |