Ultrasound and wet salting combined efficient composite salting method for meat

Abstract

The invention discloses an ultrasound and wet salting combined efficient composite salting method for meat, which comprises the following steps: preparing salting liquid, pretreating raw material meat, carrying out salting pretreatment on the meat, and carrying out ultrasound and wet salting combined composite salting on the meat. According to the method disclosed by the invention, equipment is simple, the implementation is easy, and the operation is safe, and the method has a great popularization value in the field of meat processing; application experiments prove that by using the salting method disclosed by the invention, the salting time can be shortened to 40-60 minutes, and meat with a good salting effect can be obtained, and the redness value, tenderness value, amino acid content and water retention of the salted meat are all better than those of equivalent wet salted meat, and therefore, while the salting time is significantly shortened, compared with a wet salting technology, the method disclosed by the invention can significantly improve the quality of salted meat.

Description

technical field [0001] The invention relates to a method for quickly and efficiently curing meat products by using means of ultrasonic wave combined with wet curing, which belongs to the new technology of meat product curing. Background technique [0002] Curing is one of the important steps in meat processing. Through the pickling technology, it can promote many meat pickling quality indicators such as meat pickling flavor, pickling meat color, pickling texture formation, pickling cycle, and pickling uniformity. At present, the method of curing meat mainly adopts methods such as dry curing, wet curing, mixed curing and salt water injection. However, due to the excessive dependence on high salt in the traditional curing process, there is no effective means to promote the rapid penetration of salt, resulting in slow and ineffective salt penetration. Uniformity, unstable product taste and quality, long pickling cycle, easy to cause problems such as microbial contamination...

AI Technical Summary

Problems solved by technology

[0005] Although some researches have been carried out on the ultrasonic pickling technology of meat products, they mainly focus on the pickling speed, and only try to use ultrasonic pickling to improve the pickling speed, but ignore the impact of ultrasonic on the nutritional components of meat, Influenced by key indicators such as meat color, ultrasonic meat curing technology still needs further improvement

In the large-scale production and processing of meat products, ultrasonic pickling will generate a lot of heat, resulting in an increase in temperature, affecting meat quality indicators such as meat color and water retention rate of cured meat, but previous studies have failed to comprehensively consider or ignore this. factors

Therefore, simply using ultrasonic waves to marinate meat, although it can increase the marinating speed or tenderize the meat, may cause unfavorable phenomena such as lightening of the cured meat and loss of nutrients, which cannot cause damage to the marinated meat. Effective quality protection, ultrasonic pickling technology still needs to be explored