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Method for accelerating meat curing by alternating vacuum and pressurization

A vacuum and meat technology, applied in the field of marinating livestock and poultry, can solve the problems of long marinating cycle and uneven marinating of meat, and achieve easy promotion, reduce cooking loss rate, and improve speed obviously. Effect

Inactive Publication Date: 2014-05-07
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a new method of accelerating meat pickling alternately by vacuum and pressurization, which overcomes the defects of long meat pickling cycle and uneven pickling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] 1. First put 2.5kg of pickling solution with a salt content of 8% in a pressure vessel, and then put 1kg of peeled fresh duck breast into the pressure vessel.

[0017] 2. Seal the above-mentioned pressure vessel well, evacuate it with a vacuum pump to make the vacuum degree in the container 0.08MPa, keep it for 18 minutes, then quickly exhaust, and then pressurize the container with a booster pump to make the pressure in the container 0.2MPa , keep it for 12 minutes, and then quickly exhaust; cycle the above vacuuming and pressurizing actions in turn, and end after 4 hours. Take out the duck breast meat 0.1kg that marinated from pickling solution.

[0018] 3. According to GB / T 12457-2008 Determination of sodium chloride content in food, the salt content after 4 hours of this method is determined, according to cooking = [(weight before heating - weight after heating) / weight before heating] × 100%, Weigh the mass of the meat sample before and after heating, and calcula...

example 2

[0023] 1. First put 3kg of pickling solution with a salt content of 6% in a pressure vessel, and then put 1kg of peeled fresh pork into the pressure vessel.

[0024] 2. Seal the above-mentioned pressure vessel well, evacuate it with a vacuum pump to make the vacuum degree 0.07MPa, keep it for 10 minutes, then exhaust it quickly, and then pressurize it with a pressure pump to make the pressure value 0.15MPa, keep it for 10 minutes, and then quickly exhaust it. Air; cycle through the above vacuuming and pressurizing actions in turn, and end after 4 hours. Take out 0.1kg of marinated pork from the pickling solution.

[0025] 3. According to GB / T 12457-2008 Determination of sodium chloride content in food, the salt content after 4 hours of this method is determined, according to cooking = [(weight before heating - weight after heating) / weight before heating] × 100%, Weigh the mass of the meat sample before and after heating, and calculate the cooking loss.

[0026] The result ...

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PUM

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Abstract

The invention relates to a method for accelerating meat curing by alternating vacuum and pressurization, belonging to the technical field of food processing, and in particular relates to a curing method of meats of livestock and poultry. The method comprises the steps of soaking fresh meat into curing liquid, and curing by alternating vacuum and pressurization, wherein during curing, the vacuum degree is 0.02-0.1MPa, the pressure value is 0.05-0.25MPa, the time ratio of vacuum to pressure is (1-3): 1, and the total time of alternate curing is shorter than 8h. According to the method, curing is carried out by alternating vacuum and pressurization, so that the defects that the meat curing period is long, curing is not even, and the like can be overcome.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a pickling method for livestock and poultry meat. Background technique [0002] Pickling is one of the important links in meat product processing. Through pickling, many distinctive meat products have been formed, such as ham, bacon, salted water duck, salted duck, wind duck, wind goose and other traditional meat products. Their unique flavor It has won the favor of consumers, but the traditional process of meat curing mainly relies on high salt curing, which is time-consuming and laborious, and the production efficiency is low. There is no effective means to promote the rapid penetration of salt, which results in slow and uneven salt penetration , product mouthfeel, unstable quality, pickle time is long, nutrition loss is bigger, and easily cause problems such as microbial contamination, be unfavorable for realizing the industrialized production of traditional cured prod...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
CPCA23L13/70
Inventor 诸永志卞欢殷燕涛王道营吴海虹徐为民耿志明刘芳张牧焓
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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