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High-quality and low-cost meat product and industrial production method thereof

A production method and technology of meat products, applied in food preparation, preservation of meat/fish with chemicals, food science, etc., can solve the problems of human poisoning, non-use, etc., and achieve improved safety, low cost, and suitable sweetness Effect

Inactive Publication Date: 2011-04-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, both at home and abroad are looking for an ideal substance that can completely replace nitrite, but at present, nitrite can only be used in combination with other additives, such as hemoglobin and nitrite extracted from pig blood from slaughtered pigs. Nitrate acts to generate nitrosohemoglobin as a chromogenic agent. Although low nitration is achieved, it cannot be completely eliminated
The long-term consumption of nitrite in small doses is also potentially harmful to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1: Ham sausage luncheon meat

[0035] Take 80kg of frozen pork, cut into 3-5cm wide meat strips after sorting and dividing, and cut them into meat strips; use 15kg of white sugar, 1.8kg of salt and 0.16kg of monascus red pigment solid powder, add 5kg of water, Make a marinade, marinate the pork for 55 hours, and mince the meat. Add 7kg of starch, 0.02kg of 2-(4-methoxyphenoxy) sodium propionate sweetness inhibitor, 0.2kg of white pepper powder, 0.04kg of corn flour and 0.1kg of monosodium glutamate into the chopping pot and chop and mix for 2 minutes Then add the marinated meat, add 1kg of ice chips, chop and mix well. Vacuum degassing for 3 to 4 minutes, mechanical canning, the can body is aluminum metal cans, the relative humidity of the filling workshop is kept at 60%, vacuum sealing at 400mmHg, the net weight of each can is 350g, sterilized at 121°C for 30s, and the center temperature of the can is cooled It can be packed at 40°C and stored in a dry place ...

Embodiment 2

[0040] Example 2: chicken ham sausage luncheon meat

[0041] Get 50kg of chicken and 30kg of frozen pork (the ratio of fat to lean is 3:7), and cut them into strips with a width of 3-5cm. Use 10kg of white granulated sugar, 1.7kg of salt and 0.15kg of monascus red pigment solid powder, add 5kg of water to make a pickling solution, marinate the pork for 50 hours, and grind the meat. Add 9 kg of starch, 0.018 kg of triterpene glycoside sweetness inhibitor, 0.25 kg of white pepper powder, 0.10 kg of corn flour and 0.1 kg of monosodium glutamate in a chopping pot for chopping and mixing. Vacuum degassing for 3 minutes, mechanical canning, the can body is aluminum metal cans, the relative humidity of the filling workshop is kept at 60%, vacuum sealing at 400mmHg, the net weight of each can is 350g, high-temperature sterilization at 121°C for 25s, and the center temperature of the can is 39°C It can be boxed and stored in a dry place at normal temperature to prepare chicken ham sau...

Embodiment 3

[0042] Example 3: Beef Bacon

[0043] Thaw 10kg of sirloin tenderloin. With 0.25kg of salt, 1.2kg of white sugar, 0.0.03kg of carrageenan, 0.02kg of monosodium glutamate, 0.002kg of 3-(4-methoxyphenoxy) sodium propionate and 0.016kg of monascus red pigment Mix the solid powder and 2kg of water to make a pickling solution. The pickling solution is injected into the beef tenderloin under the pressure of 0.4MPa. Under the condition of 0-4°C, it is rolled and kneaded intermittently for 30 minutes, and the total time is 30 minutes. for 5h. Spread the plastic film in the mold, and then place the meat pieces in the mold evenly to ensure that there are no gaps between the meat pieces, pierce holes to ventilate, dry in a smoker at 65±1°C for 20 minutes, cook at 85°C±1°C, and the center temperature It is about 75±1°C. After cooling, smoke at 65±1°C for 30 minutes, cool at 0-4°C, weigh and pack according to 300±5g, store in a refrigerator, and make beef bacon. Sodium nitrite, compound...

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PUM

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Abstract

The invention discloses a high-quality and low-cost meat product and an industrial production method thereof. The production method comprises the steps of raw material meat preparation, pickling, stirring, vacuum stirring, filling / feeding into a die, sterilization, roasting or fumigation and the like. The pickling step comprises the following specific steps of: mixing the treated raw material meat, white granulated sugar, monascus color, a sweet inhibitor, common salt, monosodium glutamate and water and pickling for 50-55h; and the vacuum stirring step comprises the specific steps of stirring under the condition that the vacuum degree is 30-45kPa for 20s and capping, vacuumizing and vacuum stirring for 30-60s. In the meat product, a natural color of the monascus color is added as a color former, high-content white granulated sugar is added as a preservative and the sweet inhibitor is added to reduce the sweetness of the product. The meat product has the characteristics of no nitrite, unique flavor, favorable mouthfeeling and high safety and is suitable for the masses to eat.

Description

technical field [0001] The invention relates to the field of food, and more precisely relates to an industrial production technology of high-quality and low-cost meat products. Background technique [0002] Meat products occupy a position that cannot be ignored in people's daily life due to their tenderness, deliciousness, ruddy color and long shelf life. At present, my country's meat products are divided into two categories: traditional flavor meat products and Western-style meat products. The output accounts for 1 / 4 of the whole world, ranking first in the world. [0003] The good color and long shelf life of meat products are due to the additive sodium nitrite in meat products. Sodium nitrite can combine with myoglobin in meat to form nitrosomyoglobin, which makes meat products appear bright red. In addition, sodium nitrite can also form a complex with bacterial protein, which can inhibit the growth and reproduction of Clostridium botulinum and Staphylococcus aureus by b...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/275A23B4/20A23L5/46
Inventor 郑建仙唐亚楠
Owner SOUTH CHINA UNIV OF TECH
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