CN1623438A - Manufacturing method of recombining broken meat - Google Patents
Manufacturing method of recombining broken meat Download PDFInfo
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- CN1623438A CN1623438A CNA2004100968324A CN200410096832A CN1623438A CN 1623438 A CN1623438 A CN 1623438A CN A2004100968324 A CNA2004100968324 A CN A2004100968324A CN 200410096832 A CN200410096832 A CN 200410096832A CN 1623438 A CN1623438 A CN 1623438A
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Abstract
A method for preparing recombinant meat from fragmentary meat and meat blocks with irregular shapes through treating said raw material, proportionally mixing it with flavouring materials, shaping, reaction, quickly freezing and slicing.
Description
Affiliated technical field
The present invention relates to a kind of preparation method of edible meat, relate to a kind of preparation method of recombinant meat specifically.
Background technology
Rinsing meat, frying in shallow oil meat products such as baking row is fashionable food on both sides of the Changjiang River, but reflect according to existing market, it is frangible that sliced mutton is rinsed the back, frying in shallow oil roasting row's out-of-shape is the ubiquitous problem of this based food, some producer adopts colloid that cube meat is bondd, but because the characteristic of the high temperature melting that colloid itself is had, even when making freezing microtome section, it is complete to cut into slices, in case going into pot rinses or goes up pot and fry in shallow oil that temperature raises when roasting, colloid will melt, and causes its cementation to be lost efficacy, and the method for cube meat still can not solve root problem so the employing colloid bonds.The existence of these problems can't promote product specification, and consumer's sense organ and psychology can't be met.
Summary of the invention
The present invention provides a kind of preparation method of recombinant meat for overcoming the deficiencies in the prior art, and this method technology is simple, with the recombinant meat good forming effect that this method is made, improve the utilization rate of meat, and meat is good, and protein quality is easier to be absorbed.
The technical solution adopted for the present invention to solve the technical problems is:
The preparation method of recombinant meat, this method comprise raw material processing, batching, mixing, moulding, reaction, quick-frozen, the several operations of section.
Said concrete operation is:
(1), raw material is handled: raw material is selected pork, beef or mutton for use, and raw meat need be rejected foreign matters such as lymph, residual bone, blood stains, muscle tendon;
(2), batching: prepare burden with glutamine transaminage: casein (or its sodium salt) is that 3: 4～1: 2 ratio is mixed, it is dispersed in the water, the weight of water is 3-6 times of the two gross weight, during batching earlier with the glutamine transaminage that takes by weighing with dissolving in its heavy 2 times water, add casein (or its sodium salt) after do not have block and stir until beating, adding remaining water again stirs evenly, the material for preparing adds in the raw meat immediately and mixes, the amount that adds the mixed material in the raw meat is as the criterion with the glutamine transaminage amount, addition is between the heavy 0.15-1.0% of raw meat, calculate the weight of mixed material in view of the above, compound adds stirring rapidly in the raw meat, and the surface of raw meat is fully contacted with material;
(3), stir after, moulding at once, moulding can be used mould, also available sausage filler is recorded, also available food plastic film wrapped clot;
(4), reaction: after moulding finished, placing response was placed the workshop temperature maintenance at 5--20 ℃, and under this temperature, the reaction time was at 6-18 hour;
(5), quick-frozen: after reaction finishes, the meat of moulding is sent into quick-frozen in the quick-freezing room, do not pile up placement during quick-frozen, the meat spacing that keeps 3-5cm, the quick-freezing room temperature is at-18～-25 ℃, determine the quick-frozen time according to mould size and quick-freezing room temperature, under the situation that satisfies above quick-frozen requirement, can guarantee that the meat center all freezes reality in 24 hours;
(6), refrigeration: will freeze real meat and change refrigerator rapidly over to, the refrigerator temperature is between-18～-22 ℃.
The product that obtains according to above method promptly can be used as finished product, sell or the cooking before, under 0--4 ℃ environment negative catalysis 2-4 hour, cut thick or thin slice according to using method, tangent plane is neat, does not constantly split, rinse or fry in shallow oil the roasting thick full wafer that also can keep and do not loose, show the rerum natura characteristics of monoblock meat.
Said raw material connective tissue content be no more than raw meat heavy 10%, raw meat both can adopt green meat, also can adopt and separate frozen meat, when chilled meat thawed, wind speed was lower than 1.2m/s, temperature and slowly thaws in 0--4 ℃ the environment;
The method for optimizing of said burden process is: with glutamine transaminage: casein (or its sodium salt) is that 2: 3 ratio is mixed, it is dispersed in the water, the weight of water is 5 times of the two gross weight, earlier with glutamine transaminage with dissolving in its heavy 2 times water, add casein after do not have block and stir until beating, adding remaining water again stirs evenly, the material for preparing adds in the raw meat immediately and mixes, the amount that adds the mixed material in the raw meat is as the criterion with the glutamine transaminage amount, addition be raw meat heavy 0.6%, calculate the weight of mixed material in view of the above, compound adds stirring rapidly in the raw meat, and the surface of raw meat is fully contacted with material;
The method for optimizing of said reaction process is: the meat that moulding finishes places under the room temperature and reacts, and ambient temperature maintains 8--15 ℃, and under this temperature, the reaction time got final product at 8-12 hour.
The best approach of said reaction process is: the meat that moulding finishes places under the room temperature and reacts, and ambient temperature maintains 10 ℃, and under this temperature, the reaction time got final product at 10 hours.
Utilize method of the present invention, also can be with boning between the fat of pig, ox, sheep and fat and muscle, so can process the differentiation product of the fertile sheep of decorative pattern uniqueness, fertile ox and steak.
The glutamine transaminage efficiency factor content of this explanation indication is 0.5%.
The invention has the beneficial effects as follows that utilize the technology of the present invention to produce product, the meat products manufacturer that only need have quick freezing repository, refrigerator can produce, the workman does not need special expertise, needs only carefulness, operates by the operation requirement on schedule.Utilize the distinguishing products of the technology of the present invention processing can change the single present situation of this type of product variety of current market, realize product differentiation.And, meat mincing are reassembled as the added value that the characteristic with monoblock meat can improve meat mincing greatly, thereby increase the net profit of manufacturing enterprise.The present invention is to reduce production costs, to promote product specification, enrich product category and to promote that nutrient absorption is a purpose, with the glutamine transaminage is host, utilize the synergy of its casein (or its sodium salt), meat mincing or meat in irregular shape are bondd, obtain morphological appearance, good mouthfeel, the easier absorbed product of protein quality.The present invention adopts glutamine transaminage and casein (or its sodium salt) through enzymatic reaction reconstruct musculature; it can utilize the formoxyl of the glutamine residue on the goods protein peptide chain to be donor; the amino of lysine residue is acceptor; the catalysis transamination, glutamine enzymatic casein and the crosslinking degree height of myosin than other albumen and myosin formation.Glutamine transaminage extensively is present in human body, superior being, plant and the microorganism, adopts the method for starch and other fermenting raw materials, cultivates the microorganism of making glutamine transaminage, purifies then.Add necessary filler and functional additive on this basis, final products are white tasteless powder.Casein (or its sodium salt) extracts from milk, uses and not only can play cementation in food processing, and the good nutrition of milk protein can also be provided.The recombinant meat of utilizing present technique to produce can not change the palatability of meat itself, and amino acid (as lysine) that can some human body is necessary owing to glutamine transaminage is covalently bonded on the protein, prevent mailland reaction to amino acid whose destruction, thereby improve the nutritive value of protein.Glutamine transaminage can also be formed in the unfavorable protein to amino acid and introduces institute and lack moral amino acid, thus the nutritive value of raising meat albumen.Since glutamine transaminage can the catalytic proteins molecule in the hydrolysis of glutamine residue, protein can be absorbed rapidly by human body.
The specific embodiment
[embodiment 1]
(1), raw material is handled: raw material is selected pork, beef or mutton for use, raw meat need be rejected foreign matters such as lymph, residual bone, blood stains, muscle tendon, the cube meat size is not stipulated, the corner meat mincing also can use, general connective tissue content be no more than raw meat heavy 10%, fat content is decided according to final products, do not limit the quantity of, raw meat both can adopt green meat, also can adopt and separate frozen meat, when chilled meat thaws, for reducing drying loss, as far as possible be lower than 1.2m/s, temperature and slowly thaw in 0--4 ℃ the environment, treat to descend one mixed processes immediately after meat unfreezes all at wind speed;
(2), batching: prepare burden with glutamine transaminage: casein (or its sodium salt) is that 2: 3 ratio is mixed, it is dispersed in the water, the weight of water is 5 times of the two gross weight, because meeting water, glutamine transaminage easily lumps, should be earlier with glutamine transaminage with dissolving in its heavy 2 times water, add casein (or its sodium salt) after do not have block and stir until beating, adding remaining water again stirs evenly, the material for preparing adds in the raw meat immediately and mixes, the amount that adds the mixed material in the raw meat is as the criterion with the glutamine transaminage amount, addition raw meat heavy 0.6% between, calculate the weight of mixed material in view of the above, compound adds stirring rapidly in the raw meat, and the surface of raw meat is fully contacted with material;
(3), stir after, moulding at once, moulding can use mould, also available sausage filler is recorded, no matter also available food plastic film wrapped clot adopts the sort of mode moulding, the watery blood appearance can not be arranged during moulding, and will guarantee no air hole between cube meat as far as possible;
(4), reaction: the meat that moulding finishes places under the room temperature and reacts, and ambient temperature maintains 10 ℃, and under this temperature, the reaction time got final product at 10 hours;
(5), quick-frozen: after reaction finishes, the meat of moulding is sent into quick-frozen in the quick-freezing room, do not pile up placement during quick-frozen, the meat spacing that keeps 3-5cm, the quick-freezing room temperature is-18～-25 ℃, determine the quick-frozen time according to mould size and quick-freezing room temperature, under the situation that satisfies above quick-frozen requirement, can guarantee that the meat center all freezes reality in 24 hours;
(6), refrigeration: will freeze real meat and change refrigerator rapidly over to, the refrigerator temperature keeps temperature stabilization between-18～-22 ℃, and it is too big to fluctuate.
The product that obtains according to above method promptly can be used as finished product, sell or the cooking before, under 0--4 ℃ environment negative catalysis 2-4 hour, cut thick or thin slice according to using method, tangent plane is neat, does not constantly split, rinse or fry in shallow oil the roasting thick full wafer that also can keep and do not loose, show the rerum natura characteristics of monoblock meat.
[embodiment 2]
Burden process among the embodiment 1 is: prepare burden with glutamine transaminage: casein (or its sodium salt) is that 3: 4 ratio is mixed, it is dispersed in the water, the weight of water is 3 times of the two gross weight, because meeting water, glutamine transaminage easily lumps, should be earlier with glutamine transaminage with dissolving in its heavy 2 times water, add casein (or its sodium salt) after do not have block and stir until beating, adding remaining water again stirs evenly, the material for preparing adds in the raw meat immediately and mixes, the amount that adds the mixed material in the raw meat is as the criterion with the glutamine transaminage amount, addition raw meat heavy 0.2% between, calculate the weight of mixed material in view of the above, compound adds stirring rapidly in the raw meat, and the surface of raw meat is fully contacted with material;
[embodiment 3]
Burden process among the embodiment 1 is: prepare burden with glutamine transaminage: casein (or its sodium salt) is that 1: 2 ratio is mixed, it is dispersed in the water, the weight of water is 6 times of the two gross weight, because meeting water, glutamine transaminage easily lumps, should be earlier with glutamine transaminage with dissolving in its heavy 2 times water, add casein (or its sodium salt) after do not have block and stir until beating, adding remaining water again stirs evenly, the material for preparing adds in the raw meat immediately and mixes, the amount that adds the mixed material in the raw meat is as the criterion with the glutamine transaminage amount, addition raw meat heavy 0.8% between, calculate the weight of mixed material in view of the above, compound adds stirring rapidly in the raw meat, and the surface of raw meat is fully contacted with material;
Claims (7)
1, a kind of preparation method of recombinant meat is characterized in that: this method comprises raw material processing, batching, mixing, moulding, reaction, quick-frozen, the several operations of section.
2, the preparation method of recombinant meat according to claim 1 is characterized in that:
(1), raw material is handled: raw material is selected pork, beef or mutton for use, and raw meat need be rejected foreign matters such as lymph, residual bone, blood stains, muscle tendon;
(2), batching: prepare burden with glutamine transaminage: casein (or its sodium salt) is that 3: 4～1: 2 ratio is mixed, it is dispersed in the water, the weight of water is 3-6 times of the two gross weight, during batching earlier with the glutamine transaminage that takes by weighing with dissolving in its heavy 2 times water, add casein (or its sodium salt) after do not have block and stir until beating, adding remaining water again stirs evenly, the material for preparing adds in the raw meat immediately and mixes, the amount that adds the mixed material in the raw meat is as the criterion with the glutamine transaminage amount, addition is between the heavy 0.15-1.0% of raw meat, calculate the weight of mixed material in view of the above, compound adds stirring rapidly in the raw meat, and the surface of raw meat is fully contacted with material;
(3), stir after, moulding at once, moulding can be used mould, also available sausage filler is recorded, also available food plastic film wrapped clot;
(4), reaction: after moulding finished, placing response was placed the workshop temperature maintenance at 5--20 ℃, and under this temperature, the reaction time got final product at 6-18 hour;
(5), quick-frozen: after reaction finishes, the meat of moulding is sent into quick-frozen in the quick-freezing room, do not pile up placement during quick-frozen, keep the meat spacing of 3-5cm, the quick-freezing room temperature is at-18～-25 ℃;
(6), refrigeration: will freeze real meat and change refrigerator rapidly over to, the refrigerator temperature is between-18～-22 ℃.
3, the preparation method of recombinant meat according to claim 1, it is characterized in that: said raw material connective tissue content be no more than raw meat heavy 10%, raw meat both can adopt green meat, also can adopt and separate frozen meat, when chilled meat thaws, be lower than 1.2m/s, temperature at wind speed and slowly thaw in 0--4 ℃ the environment;
4, the preparation method of recombinant meat according to claim 1, it is characterized in that: said burden process is: with glutamine transaminage: casein (or its sodium salt) is that 2: 3 ratio is mixed, it is dispersed in the water, the weight of water is 5 times of the two gross weight, earlier with glutamine transaminage with dissolving in its heavy 2 times water, add casein after do not have block and stir until beating, adding remaining water again stirs evenly, the material for preparing adds in the raw meat immediately and mixes, the amount that adds the mixed material in the raw meat is as the criterion with the glutamine transaminage amount, addition be raw meat heavy 0.6%;
5, the preparation method of recombinant meat according to claim 1 is characterized in that: said reaction process is: the meat that moulding finishes places under the room temperature and reacts, and ambient temperature maintains 8--15 ℃, and under this temperature, the reaction time was at 8-12 hour.
6, the preparation method of recombinant meat according to claim 5 is characterized in that: said reaction process is: the meat that moulding finishes places under the room temperature and reacts, and ambient temperature maintains 10 ℃, and under this temperature, the reaction time was at 10 hours.
7, the preparation method of recombinant meat according to claim 1 is characterized in that: said glutamine transaminage efficiency factor content is 0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100968324A CN1623438A (en) | 2004-12-08 | 2004-12-08 | Manufacturing method of recombining broken meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100968324A CN1623438A (en) | 2004-12-08 | 2004-12-08 | Manufacturing method of recombining broken meat |
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| CN1623438A true CN1623438A (en) | 2005-06-08 |
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| CNA2004100968324A Pending CN1623438A (en) | 2004-12-08 | 2004-12-08 | Manufacturing method of recombining broken meat |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771805A (en) * | 2012-08-10 | 2012-11-14 | 雪龙黑牛股份有限公司 | Processing method of combination beef |
| TWI413501B (en) * | 2010-12-01 | 2013-11-01 | ||
| CN103750086A (en) * | 2014-01-09 | 2014-04-30 | 四川四海食品股份有限公司 | Method for regrouping meat product |
| CN104705683A (en) * | 2015-04-07 | 2015-06-17 | 聊城东大食品有限公司 | Western-style steak and preparation method thereof |
| CN105341753A (en) * | 2015-12-02 | 2016-02-24 | 河南伊赛牛肉股份有限公司 | Regulating multi-layer beef pie processing method |
| CN105433276A (en) * | 2015-12-02 | 2016-03-30 | 河南伊赛牛肉股份有限公司 | Producing method of charcoal-grilled mille-feuille beef pie |
| CN107411156A (en) * | 2017-04-10 | 2017-12-01 | 泉州师范学院 | A kind of forming method with the fine profile food for inhaling soup microcellular structure |
| CN108576659A (en) * | 2018-03-12 | 2018-09-28 | 合肥工业大学 | A kind of recombination less salt pork bacon and preparation method |
| CN108835196A (en) * | 2018-04-27 | 2018-11-20 | 上海康识食品科技有限公司 | A kind of processing method of meat |
-
2004
- 2004-12-08 CN CNA2004100968324A patent/CN1623438A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI413501B (en) * | 2010-12-01 | 2013-11-01 | ||
| CN102771805A (en) * | 2012-08-10 | 2012-11-14 | 雪龙黑牛股份有限公司 | Processing method of combination beef |
| CN103750086A (en) * | 2014-01-09 | 2014-04-30 | 四川四海食品股份有限公司 | Method for regrouping meat product |
| CN104705683A (en) * | 2015-04-07 | 2015-06-17 | 聊城东大食品有限公司 | Western-style steak and preparation method thereof |
| CN105341753A (en) * | 2015-12-02 | 2016-02-24 | 河南伊赛牛肉股份有限公司 | Regulating multi-layer beef pie processing method |
| CN105433276A (en) * | 2015-12-02 | 2016-03-30 | 河南伊赛牛肉股份有限公司 | Producing method of charcoal-grilled mille-feuille beef pie |
| CN107411156A (en) * | 2017-04-10 | 2017-12-01 | 泉州师范学院 | A kind of forming method with the fine profile food for inhaling soup microcellular structure |
| CN108576659A (en) * | 2018-03-12 | 2018-09-28 | 合肥工业大学 | A kind of recombination less salt pork bacon and preparation method |
| CN108835196A (en) * | 2018-04-27 | 2018-11-20 | 上海康识食品科技有限公司 | A kind of processing method of meat |
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