CN1582118A - Method for tenderizing chicken or pork - Google Patents
Method for tenderizing chicken or pork Download PDFInfo
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- CN1582118A CN1582118A CNA018238726A CN01823872A CN1582118A CN 1582118 A CN1582118 A CN 1582118A CN A018238726 A CNA018238726 A CN A018238726A CN 01823872 A CN01823872 A CN 01823872A CN 1582118 A CN1582118 A CN 1582118A
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- chicken
- pork
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- tensile
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 120
- 235000015277 pork Nutrition 0.000 title claims abstract description 101
- 238000000034 method Methods 0.000 title claims abstract description 77
- 239000000203 mixture Substances 0.000 claims abstract description 98
- 239000004365 Protease Substances 0.000 claims abstract description 39
- 108010004032 Bromelains Proteins 0.000 claims abstract description 13
- 108090000270 Ficain Proteins 0.000 claims abstract description 13
- 108090000526 Papain Proteins 0.000 claims abstract description 13
- 235000019836 ficin Nutrition 0.000 claims abstract description 13
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000019834 papain Nutrition 0.000 claims abstract description 13
- 229940055729 papain Drugs 0.000 claims abstract description 13
- 230000002255 enzymatic effect Effects 0.000 claims description 44
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 19
- 239000006057 Non-nutritive feed additive Substances 0.000 claims description 18
- 238000002347 injection Methods 0.000 claims description 18
- 239000007924 injection Substances 0.000 claims description 18
- 235000019835 bromelain Nutrition 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 7
- 235000020188 drinking water Nutrition 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000009826 distribution Methods 0.000 claims description 4
- 229920000642 polymer Polymers 0.000 claims description 4
- 239000002699 waste material Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 238000009827 uniform distribution Methods 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 abstract description 9
- 102000004190 Enzymes Human genes 0.000 abstract description 9
- 229940088598 enzyme Drugs 0.000 abstract description 9
- 238000007796 conventional method Methods 0.000 description 6
- 239000000835 fiber Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 238000003672 processing method Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- -1 KCl or glucose Chemical class 0.000 description 2
- 235000021168 barbecue Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000000567 combustion gas Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- NGSFWBMYFKHRBD-UHFFFAOYSA-M sodium lactate Chemical class [Na+].CC(O)C([O-])=O NGSFWBMYFKHRBD-UHFFFAOYSA-M 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical class [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- 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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23L13/48—Addition of, or treatment with, 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
A method of tenderizing naturally tough chicken or pork comprising providing a suitable grade of naturally tough chicken or pork and treating the naturally tough chicken or pork with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain.
Description
Technical field
The present invention relates to the method for tough and tensile chicken of tenderization itself or pork, particularly relate to and adopt tough and tensile chicken of the compositions-treated contain enzymatic mixture itself or pork with method with its tenderization.
Background technology
The chicken that most of commerciality is cultured comprises tame chicken, becomes chicken (spent chicken), eliminates chicken (heavy spent chicken), plants chicken, and its value is restricted, and reason is that the meat produced of conventional processing method was not only tough and tensile but also do thereby make us being difficult to accepting.Existing the whole bag of tricks is used for these tough and tensile meat of tenderization own, as cut off the muscle fibre of meat with mechanical means.Yet these methods still can not make the product with following character with tough and tensile meat itself: can cook with conventional processing method; Processing back product keeps fresh and tender and suitable people edible always.
Therefore, find the tough and tensile chicken of a kind of tenderization itself or the method for pork, these tough and tensile chicken own or pork can be cooked with conventional processing method, thereby produce the product that always keeps fresh and tender and suitable people to eat, this is very practical.
Summary of the invention
According to an embodiment, the invention provides the tough and tensile chicken of a kind of tenderization itself and the method for pork, described method comprises: provide a kind of suitable grade itself tough and tensile chicken and pork, described tough and tensile chicken itself and pork are handled with the composition that contains enzymatic mixture, and described enzymatic mixture comprises the papain of about bromelain of 98.7%～about 99.7%, about ficin of 0.02%～about 0.08% and about 0.01%～0.05%.In one embodiment, described enzymatic mixture comprises the papain of about bromelain of 98.7%～about 99.7%, about ficin of 0.02%～about 0.08% and about 0.01%～0.05%.In another embodiment, described enzymatic mixture comprises the papain of about bromelain of 99%～about 99.4%, about ficin of 0.04%～about 0.06% and about 0.02%～0.04%.In a preferred embodiment, described enzymatic mixture comprises about 98.2% bromelain, about 0.05% ficin and about 0.03% papain.
The specific embodiment
In one embodiment, the amount of described enzymatic mixture existence is about 0.5%～about 6% of a described composition.In another embodiment, the amount of described enzymatic mixture existence is about 0.7%～about 2% of a described composition.In a preferred embodiment, the amount of described enzymatic mixture existence is about 1% of a described composition.
In another embodiment, the described composition that is used for tough and tensile chicken of processing itself and pork also contains carrier, such as NaCl.In a preferred embodiment, the amount that described carrier exists be said composition about 25%～about 99%, or be about 50%～99% of said composition.In an especially preferred embodiment, the amount of described carrier existence is about 98.5% of a said composition.
In another embodiment, the described composition that is used for tough and tensile chicken of processing itself and pork also contains processing aid, such as soybean oil.In a preferred embodiment, the amount of described processing aid existence is about 0.1%～about 2% of a said composition.In another embodiment preferred, the amount that described processing aid exists is about 0.3%～about 1% of a said composition.In an especially preferred embodiment, the amount of described processing aid existence is about 0.5% of a said composition.
In a preferred embodiment, the described composition that is used for tough and tensile chicken of processing itself and pork contains 98.4% the carrier of having an appointment, about 1.1% enzymatic mixture and about 0.5% processing aid.
In one embodiment, own tough and tensile chicken that is provided and pork be partly or entirely peeling, pick a bone or partly or entirely not only remove the peel but also pick a bone.In another embodiment, this method also comprises from described tough and tensile chicken itself and pork and removes waste material or excess fat or remove the two step.
In another embodiment, the own tough and tensile chicken that is provided and the amount of pork are about 0.1kg～about 10,000kg.And in yet another embodiment, the own tough and tensile chicken that is provided and the amount of pork are about 100kg～about 6000kg.
In one embodiment, the weight of described composition is about 1: 200～about 1: 1500 with the ratio of the gross weight of own tough and tensile chicken of handling with said composition and pork.In another embodiment, the weight of described composition is about 1: 450～about 1: 650 with the ratio of the gross weight of own tough and tensile chicken of handling with said composition and pork.
In a preferred embodiment, the described tough and tensile chicken own and the processing of pork are comprised that the solution that will contain described composition injects this tough and tensile chicken and pork own.In an especially preferred embodiment, the solution that is injected also contains ice, NaCl and drinking water.In another embodiment preferred, the solution that is injected is about 9%～about 15% of the weight of the chicken of accepting injection.In an especially preferred embodiment, the solution that is injected is about 12% of the weight of the own tough and tensile chicken of accepting injection and pork.
In one embodiment, this method further comprises the material in the group of being made up of flavouring agent, NaCl, humidizer, anticorrisive agent and drinking water of being selected from that adds one or more in described tough and tensile chicken itself and the pork.In another embodiment, this method further is included in handled own tough and tensile chicken and the pork that rolls under selected pressure and the rotating speed, thereby makes described enzymatic mixture obtain more uniform distribution in whole handled chicken.In a preferred embodiment, described pressure is similar to vacuum.In another embodiment preferred, described rotating speed is that per minute about 10～about 15 changes.
In a preferred embodiment, this method further comprise the own tough and tensile chicken that will handle and pork place a relative vacuum as closed containers such as polymer pouches.In an especially preferred embodiment, the relative vacuum degree is for-1.5 clinging to approximately.
In one embodiment, this method comprises that further tough and tensile chicken own and the pork that will handle place commercial packing to pack.In a preferred embodiment, this method further comprises own tough and tensile chicken and the pork that culinary art is treated.In an especially preferred embodiment, treated tough and tensile chicken own and the pork of culinary art comprises that the central temperature with own tough and tensile chicken after this processing and pork is elevated to about 70 ℃.
In another embodiment, this method further comprises own tough and tensile chicken after handling and pork distribution is arrived middle whole seller or retailer.
Explanation
According to one embodiment of the invention, it provides a kind of enzymatic mixture, and described enzymatic mixture can be used for tough and tensile chicken of processing itself or pork, thus produce a kind of can be with the product of conventional method culinary art, and make processing back product keep fresh and tender always.Described enzymatic mixture comprises 3 kinds of enzymes: bromelain, ficin and papain.According to another embodiment of the present invention, it provides a kind of method of tough and tensile chicken of tenderization itself or pork, thus produce a kind of can be with the product of conventional method culinary art, and make the product after the processing keep fresh and tender always.Described method comprises with enzymatic mixture of the present invention to be handled tough and tensile chicken or pork own.Described enzymatic mixture and method are at length disclosed now.
With reference to disclosure text, those skilled in the art are to be understood that, employed in the disclosure text " consumer " refers to individual and enterprise, own tough and tensile chicken after they will handle or pork is through culinary art and finally edible for people, comprising the cook in the individual in the family and restaurant or the food service enterprise etc.
The percentage amounts of using in the disclosure text refers to the percentage by weight with respect to gross weight.
In one embodiment, provided by the present invention is a kind of enzymatic mixture that can be used for tough and tensile chicken of processing itself or pork.Described enzymatic mixture contains 3 kinds of protease, and can contain one or more interpolation material.Every kind of enzyme in the described enzymatic mixture all has specific activation temperature and deactivation temperature.When these enzymes are used from tough and tensile chicken of processing itself or pork with proper proportion one, cooking described tough and tensile chicken own or pork makes described enzyme produce synergy, thereby decomposed these the tough and tensile chicken itself or the material of pork, and produced and keep product after the processing that fresh and tender and suitable people eat always.
In a preferred embodiment, described enzymatic mixture comprises following 3 kinds of enzymes: bromelain, ficin and papain.In an especially preferred embodiment, 3 kinds of enzymes combine with specific ratio.Suitable enzyme can be from the AllAmerican Seasonings in Denver, Colorado city, and Inc. obtains.
In a preferred embodiment, described enzymatic mixture comprises about bromelain of 98.7%～about 99.7%, about ficin of 0.02%～about 0.08% and about papain of 0.01%～about 0.05%.In another embodiment, described enzymatic mixture comprises about bromelain of 99%～about 99.4%, about ficin of 0.04%～about 0.06% and about papain of 0.02%～about 0.04%.In an especially preferred embodiment, described enzymatic mixture comprises about 98.2% bromelain, about 0.05% ficin and about 0.03% papain.
In one embodiment of the invention, it provides a kind of composition that is used for tough and tensile chicken of tenderization itself or pork.Described composition contains enzymatic mixture of the present invention, and further contains carrier.Described carrier helps enzymatic mixture to be scattered in the solution equably, and helps to prevent enzymatic mixture caking and hardening in storage.In an especially preferred embodiment, described carrier is NaCl, and it is by All American Seasonings, Inc provides, but also can use other salt such as KCl or glucose, perhaps other suitable carriers, those skilled in the art will be understood that this point with reference to disclosure text.
In another embodiment of the present invention, said composition also contains processing aid, and described processing aid helps to prevent enzymatic mixture caking and hardening in storage.In an especially preferred embodiment, described processing aid (can be available from All AmericanSeasonings, Inc) for making with extra care, decolour and not having the soybean oil of smelling.
In a preferred embodiment, the amount of described enzymatic mixture existence is about 0.5%～about 6% of a described composition.In another embodiment preferred, the amount that described enzymatic mixture exists is about 0.7%～about 2% of a described composition.In an especially preferred embodiment, the amount of described enzymatic mixture existence is about 1% of a described composition.
In a preferred embodiment, the amount of described carrier existence is about 25%～about 99% of a described composition.In another embodiment preferred, the amount that described carrier exists is about 50%～about 99%.In an especially preferred embodiment, the amount of described carrier existence is about 98.5%.
In a preferred embodiment, the amount of described processing aid existence is about 0.1%～about 2%.In another embodiment preferred, the amount that described processing aid exists is about 0.3%～about 1%.In an especially preferred embodiment, the amount of described processing aid existence is about 0.5%.
According to an embodiment preferred of the present invention, described composition contains 98.4% described carrier, 1.1% described enzymatic mixture that mixes with above-mentioned ratio and 0.5% described processing aid.
In another embodiment of the present invention, it provides a kind of method of tough and tensile chicken of tenderization itself or pork, thus produce a kind of can be with the product of conventional method culinary art, and make processing back product keep fresh and tender always.In brief, this method comprises following two steps at least.The first, the own tough and tensile chicken or the pork of adequate types or grade are provided.These two terms of " type " used in the disclosure text and " grade " are interchangeable.The second, with enzymatic mixture of the present invention own tough and tensile the chicken or the pork of this suitable grade are handled.
The own tough and tensile chicken or the pork of the suitable grade that is provided, preferably tough and tensile chicken or pork own, and its tough and tensile degree makes this chicken or pork cook the back in the commercial people's will that not too conforms with conventional method.In one embodiment, the tough and tensile chicken of described grade own is selected from tame chicken, becomes chicken, eliminates chicken and plants chicken, but the tough and tensile chicken of other grades own also is suitable for.In a preferred embodiment, selected tough and tensile chicken itself or pork are same grade at first.Described tough and tensile chicken own or pork can be partly or entirely peeling, that pick a bone or not only remove the peel but also pick a bone.In addition, can remove as waste material or excess fat such as connective tissues.The own tough and tensile chicken that is provided or the amount of pork can be any amounts, as long as can be with for implementing the equipment that the inventive method provided it being handled.For example, described amount can be about 0.1kg～about 10000kg.In a preferred embodiment, described amount is about 100kg～about 6000kg.
Use enzymatic mixture of the present invention to tough and tensile processing that chicken or pork carried out itself, can make ins all sorts of ways is finished.In a preferred embodiment, the tough and tensile chicken of solution injection itself or the pork that will contain described enzymatic mixture, employed equipment is commercially available injection device, the FomacoInjector that provides as the Robert Reiser Co. of Massachusetts, United States Canton (Canton), but also can use any suitable injection device, those skilled in the art will be understood that this point after with reference to disclosure text.Preferably, the interval at each position of injection is less than about 7.5cm.The tough and tensile chicken or the pork of solution injection itself that will contain in an especially preferred embodiment, described composition.
In one embodiment, described composition and tough and tensile chicken itself or the weight ratio of pork are about 1: 200～about 1: 1500.In a preferred embodiment, described composition and tough and tensile chicken itself or the ratio of pork are about 1: 450～about 1: 650.
For example, will be by described composition, ice, NaCl and drinking water with 1: 13: 1.7: 55 ratio be mixed the solution that obtains and is injected own tough and tensile chicken or the pork that will cook by barbecue or microwave.Similarly, will be by described composition, ice, NaCl and drinking water with 1: 20: 2.5: 80 ratio be mixed the mixture that obtains and is injected own tough and tensile chicken or the pork that will cook by conventional combustion gas or electric oven.Ice is used for cooling off injection solution before injection, thereby postpones addling and melt in the injection process.
In one embodiment, the amount of injecting solution is about 9%～about 15% of the weight of the chicken of accepting injection.In a preferred embodiment, the amount of injecting solution is about 12% of the weight of the chicken of accepting injection.
Similarly, in one embodiment, inject solution amount be about 6%～about 15% of the pork weight of accepting injection.In a preferred embodiment, the amount of injecting solution is about 10% of the pork weight of accepting injection.
In a preferred embodiment, this method further comprises chicken or pork that one or more material addings itself is tough and tensile, thereby improve taste, myoarchitecture or other performance of final products, described material is selected from the group of being made up of following substances: such as flavouring agents such as flavoring, NaCl, such as humidizers such as sodium phosphates, such as anticorrisive agent and drinking water such as sodium lactates.
In another embodiment preferred, this method further is included in handled own tough and tensile chicken or the pork that rolls under selected pressure and the rotating speed, thereby makes described enzymatic mixture or composition obtain more uniform distribution in whole handled chicken.Selected pressure and rotating speed should be able to the scatter handled tough and tensile chicken itself or the fiber of pork, but be not permanent chopping or tear up these fibers, that is to say, still keep the cohesive force of fibre structure.In a preferred embodiment, described rolling carried out under the following conditions: continue about 15～about 30 minutes with about 10～about 15 rotating speeds that change of per minute under near vacuum.This near vacuum and rotating conditions are separated the handled tough and tensile chicken own or the muscle fibre of pork, and this will make described enzyme disperse sooner and be more even.Preferably, place the vacuum drum that has fin to roll in handled tough and tensile chicken own or pork, there is a sealable cavity center of described cylinder, described cavity can be operated under certain pressure and rotating speed, this cylinder can be the Model LT30 that provides such as the Lance Industries by Wisconsin, USA Allenton, or similar equipment, those skilled in the art will be understood that this point with reference to disclosure text.
In another embodiment preferred, this method further comprises the closed container that the own tough and tensile chicken that will handle or pork place relative vacuum.Selected container can be sealed, is used to prevent the corrupt required vacuum of chicken so that keep.In one embodiment, described container is a polymer pouches, such as can be available from the W.R.Grace﹠amp of Iowa,U.S.A state Sioux City; The polymer pouches of Co.After selecting suitable containers, own tough and tensile chicken or the pork of handling is placed container, and apply vacuum.In a preferred embodiment, described vacuum is the near vacuum of about-1.5 crust.When using vacuum, described container tends to present the profile of chicken.
In another embodiment preferred, this method comprises further that the own tough and tensile chicken that will handle or pork are put in the commercialization packing that is applicable to transportation and storage and packs, or place it in and be applicable to that retail is given in consumer's the commercialization packing and pack, perhaps adopt these two kinds of packings to pack simultaneously.Described packing can comprise according to local law and require labelled and stamp trade mark or trade name, and can be included as marketing purposes and carry out ornamental packing.
In another embodiment preferred, this method is cooked own tough and tensile chicken or the pork handled before further being included in packing.Culinary art can be carried out with any suitable method, and this point those skilled in the art will be understood that with reference to disclosure text.For example, tough and tensile chicken own or the pork of handling can be placed baking box or hot bath.Preferably, tough and tensile chicken own or the pork handled are cooked, rise to about 70 ℃ at least up to the central temperature of chicken, for pork then at least about 65 ℃.If before packing, own tough and tensile chicken or the pork handled are cooked, so also preferably before packing, will cook reprocessed tough and tensile chicken own or pork cooling.
But treated tough and tensile chicken own or pork distribution are given middle whole seller or retailer, and sell to the consumer whereby, perhaps can directly sell to the consumer.After the distribution, own tough and tensile chicken or pork after the consumer can handle with the conventional method boiling, if perhaps before packing this product passed through boiling, then can be as required heating products or directly eat this product once more without heating once more.For example, treated tough and tensile chicken own or pork can be taken out from packing and container, then it is baked and processs, is placed on the grill barbecue, microwave processing, baking or cook on furnace roof or in the baking box with any conventional method, product after the making will keep fresh and tender always, and it is edible to be suitable for people.
Though with reference to specific preferred embodiment the present invention has been carried out very detailed argumentation, other embodiments also are fine.Therefore, the scope of claims should not be limited to the statement of preferred embodiment in the disclosure text.
Claims (40)
1. the tough and tensile chicken of a tenderization itself or the method for pork, described method comprises:
A) provide the own tough and tensile chicken or the pork of suitable grade; With
B) with the composition that contains enzymatic mixture described tough and tensile chicken or pork own is handled;
Wherein, described enzymatic mixture comprises about bromelain of 98.7%～about 99.7%, about ficin of 0.02%～about 0.08% and about papain of 0.01%～about 0.05%.
2. method according to claim 1, wherein, described enzymatic mixture comprises about bromelain of 99%～about 99.4%, about ficin of 0.04%～about 0.06% and about papain of 0.02%～about 0.04%.
3. method according to claim 1, wherein, described enzymatic mixture comprises about 98.2% bromelain, about 0.05% ficin and about 0.03% papain.
4. method according to claim 1, wherein, the amount that described enzymatic mixture exists is about 0.5%～about 6% of a described composition.
5. method according to claim 1, wherein, the amount that described enzymatic mixture exists is about 0.7%～about 2% of a described composition.
6. method according to claim 1, wherein, the amount that described enzymatic mixture exists is about 1% of a described composition.
7. method according to claim 1 wherein, is used to handle the described tough and tensile chicken own or the composition of pork and also contains carrier.
8. method according to claim 8, wherein, described carrier is NaCl.
9. method according to claim 7, wherein, the amount that described carrier exists is about 25%～about 99% of a described composition.
10. method according to claim 7, wherein, the amount that described carrier exists is about 50%～about 99% of a described composition.
11. method according to claim 7, wherein, the amount that described carrier exists is about 98.5% of a described composition.
12. method according to claim 1 wherein, is used to handle the described tough and tensile chicken own or the composition of pork and also contains processing aid.
13. method according to claim 12, wherein, described processing aid is a soybean oil.
14. method according to claim 12, wherein, the amount that described processing aid exists is about 0.1%～about 2% of a described composition.
15. method according to claim 12, wherein, the amount that described processing aid exists is about 0.3%～about 1% of a described composition.
16. method according to claim 12, wherein, the amount that described processing aid exists is about 0.5% of a described composition.
17. method according to claim 1, wherein, the composition that is used to handle described tough and tensile chicken itself or pork contains 98.4% the carrier of having an appointment, about 1.1% enzymatic mixture and about 0.5% processing aid.
18. method according to claim 1, wherein, own tough and tensile chicken that is provided or pork are part or all of peeling, chicken or pork that pick a bone or that partly or entirely not only remove the peel but also pick a bone.
19. method according to claim 1, it also comprises the step of removing waste material or excess fat or removing waste material and excess fat simultaneously from described tough and tensile chicken itself or pork.
20. method according to claim 1, wherein, the own tough and tensile chicken that is provided or the amount of pork are about 0.1kg～about 10000kg.
21. method according to claim 1, wherein, the own tough and tensile chicken that is provided or the amount of pork are about 100kg～6000kg.
22. method according to claim 1, wherein, described composition weight is about 1: 200～about 1: 1500 with the ratio of the gross weight of own tough and tensile chicken of handling with said composition or pork.
23. method according to claim 1, wherein, described composition weight is about 1: 450～about 1: 650 with the ratio of the gross weight of own tough and tensile chicken of handling with said composition or pork.
24. method according to claim 1 wherein, is handled described tough and tensile chicken own and pork and is comprised that the solution that will contain described composition injects described tough and tensile chicken or pork own.
25. method according to claim 24, wherein, the solution that is injected also contains ice, NaCl and drinking water.
26. method according to claim 24, wherein, the solution that is injected is about 9%～about 15% of the chicken weight of accepting injection.
27. method according to claim 24, wherein, the solution that is injected is about 12% of the chicken of accepting injection or pork weight.
28. method according to claim 24, wherein, the solution that is injected is about 6%～about 15% of the pork weight of accepting injection.
29. method according to claim 24, wherein, the solution that is injected is about 10% of the pork weight of accepting injection.
30. also comprising, method according to claim 1, this method add one or more the material that is selected from flavouring agent, NaCl, humidizer, anticorrisive agent and drinking water in described tough and tensile chicken itself or the pork.
31. method according to claim 1, this method also are included in handled own tough and tensile chicken or the pork that rolls under selected pressure and the rotating speed, thereby make described enzymatic mixture obtain more uniform distribution in whole handled chicken.
32. method according to claim 31, wherein, described pressure is similar to vacuum.
33. method according to claim 31, wherein, described rotating speed is that per minute about 10～about 15 changes.
34. method according to claim 1, described method also comprise the closed container that the own tough and tensile chicken after handling or pork are placed a relative vacuum.
35. method according to claim 34, wherein, described closed container is a polymer pouches.
36. method according to claim 34, wherein, described relative vacuum is for-1.5 clinging to approximately.
37. method according to claim 1, described method comprise that also tough and tensile chicken own or the pork that will handle place commercial packing to pack.
38. method according to claim 1, described method also comprise own tough and tensile chicken or the pork handled are cooked.
39., wherein, cook the tough and tensile chicken of described processing own or pork and comprise that the own tough and tensile chicken that will handle or the central temperature of pork bring up to about 70 ℃ according to the described method of claim 38.
40. method according to claim 1, described method comprise the tough and tensile chicken of described processing own or beef distribution are arrived middle whole seller or retailer.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US09/982,569 | 2001-10-16 | ||
| US09/982,570 US6814989B2 (en) | 2001-10-16 | 2001-10-16 | Method for tenderizing pork |
| US09/982,570 | 2001-10-16 | ||
| US09/982,569 US20030118693A1 (en) | 2001-10-16 | 2001-10-16 | Method for tenderizing chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1582118A true CN1582118A (en) | 2005-02-16 |
Family
ID=27130621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA018238726A Pending CN1582118A (en) | 2001-10-16 | 2001-11-16 | Method for tenderizing chicken or pork |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP1441601A1 (en) |
| JP (1) | JP2005505292A (en) |
| KR (1) | KR20040045836A (en) |
| CN (1) | CN1582118A (en) |
| AU (1) | AU2002226917B2 (en) |
| BR (1) | BR0117152A (en) |
| CA (1) | CA2466163A1 (en) |
| IL (1) | IL161427A0 (en) |
| MX (1) | MXPA04003632A (en) |
| WO (1) | WO2003032754A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999437A (en) * | 2010-11-16 | 2011-04-06 | 河南工业大学 | Method for controlling juice loss of frozen and fresh chicken breast in cold chain |
| CN102630953A (en) * | 2011-02-14 | 2012-08-15 | 株式会社玛鲁哈日鲁食品 | Method for production of softened fish meat and meat |
| CN104054999A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Squid tenderization liquid and preparation and application method thereof |
| CN104172264A (en) * | 2014-08-27 | 2014-12-03 | 安徽刘郎食品有限公司 | Spiced pork preparing method |
| CN106993760A (en) * | 2017-04-17 | 2017-08-01 | 河南牧业经济学院 | A kind of low nitre stewed pig hoof of less salt and preparation method thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7250184B2 (en) * | 2004-08-23 | 2007-07-31 | Micro-Tender Industries | Composition and method for tenderizing meat |
| CN109757669A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of instant leisure chicken cutlet and preparation method thereof |
| KR102080134B1 (en) * | 2019-06-07 | 2020-02-21 | 주식회사 미트트리 | A processed meat and manufacturing method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2963376A (en) * | 1958-07-14 | 1960-12-06 | Swift & Co | Process of treating comminuted meat products |
| US4539210A (en) * | 1978-08-07 | 1985-09-03 | Peter M. O'Connell | Process for making a structured meat product |
| US5512015A (en) * | 1995-06-06 | 1996-04-30 | Teran; James | Meat tenderization process for a microwavable meat product |
| US6319527B1 (en) * | 1999-10-26 | 2001-11-20 | Distinctive Brands, Inc. | Method of preparing a uniformly tender meat product |
-
2001
- 2001-11-16 WO PCT/US2001/043484 patent/WO2003032754A1/en not_active Application Discontinuation
- 2001-11-16 IL IL16142701A patent/IL161427A0/en unknown
- 2001-11-16 JP JP2003535568A patent/JP2005505292A/en active Pending
- 2001-11-16 KR KR10-2004-7005577A patent/KR20040045836A/en not_active Application Discontinuation
- 2001-11-16 EP EP01995867A patent/EP1441601A1/en not_active Withdrawn
- 2001-11-16 MX MXPA04003632A patent/MXPA04003632A/en unknown
- 2001-11-16 BR BR0117152-6A patent/BR0117152A/en not_active Application Discontinuation
- 2001-11-16 CN CNA018238726A patent/CN1582118A/en active Pending
- 2001-11-16 CA CA002466163A patent/CA2466163A1/en not_active Abandoned
- 2001-11-16 AU AU2002226917A patent/AU2002226917B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999437A (en) * | 2010-11-16 | 2011-04-06 | 河南工业大学 | Method for controlling juice loss of frozen and fresh chicken breast in cold chain |
| CN102630953A (en) * | 2011-02-14 | 2012-08-15 | 株式会社玛鲁哈日鲁食品 | Method for production of softened fish meat and meat |
| CN102630953B (en) * | 2011-02-14 | 2016-05-04 | 玛鲁哈日鲁株式会社 | The preparation method of the softening flesh of fish, softening poultry meat |
| CN104054999A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Squid tenderization liquid and preparation and application method thereof |
| CN104172264A (en) * | 2014-08-27 | 2014-12-03 | 安徽刘郎食品有限公司 | Spiced pork preparing method |
| CN106993760A (en) * | 2017-04-17 | 2017-08-01 | 河南牧业经济学院 | A kind of low nitre stewed pig hoof of less salt and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2005505292A (en) | 2005-02-24 |
| EP1441601A1 (en) | 2004-08-04 |
| BR0117152A (en) | 2004-11-23 |
| AU2002226917B2 (en) | 2005-07-28 |
| KR20040045836A (en) | 2004-06-02 |
| IL161427A0 (en) | 2004-09-27 |
| WO2003032754A1 (en) | 2003-04-24 |
| CA2466163A1 (en) | 2003-04-24 |
| MXPA04003632A (en) | 2004-07-27 |
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