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A kind of preparation method of fresh conditioning mutton product and its quality control method

A technology for conditioning mutton and a production method, which is applied in the direction of food ingredients as antimicrobial preservation, food mechanical processing, ultra-high pressure food processing, etc. It can solve the problems of juice dissolution, affect product sensory quality and shelf life, and extend the shelf life. , significant synergies, simplified quality control

Inactive Publication Date: 2016-08-24
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the meat products sterilized by ultra-high pressure will have juice dissolved, and the meat products will also lose water during storage, which will affect the sensory quality and shelf life of the products

Method used

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  • A kind of preparation method of fresh conditioning mutton product and its quality control method
  • A kind of preparation method of fresh conditioning mutton product and its quality control method
  • A kind of preparation method of fresh conditioning mutton product and its quality control method

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Embodiment 1

[0035](1) Taking 1000g mutton as an example, prepare 20g of salt, 15g of sugar, 4g of white pepper, 4g of Chinese prickly ash, 4g of cumin, 10g of pepper, 15g of cumin, 10g of ginger powder, 2g of tangerine peel, 2g of sodium pyrophosphate, and sodium tripolyphosphate 2.5g, 48g of peanut protein powder, 0.5g of A3 ethyl maltol, 0.5g of β-cyclodextrin, 1g of Monascus Red (all the above materials are powder), 7ml of dark soy sauce, 7ml of cooking wine, 300ml of distilled water. Cut the mutton into pieces, about 100g each.

[0036] (2) According to the above ratio, first fully dissolve the two phosphates with 300ml distilled water, then add peanut protein powder to dissolve, and finally add all raw materials except mutton into the solution and mix well to obtain saline injection. Inject the mixture into the meat, and then tumble and knead for 1 hour at 0-4°C.

[0037] (3) Prepare 100ml of a mixed acid solution of 0.20% lactic acid, 0.10% acetic acid, and 0.15% citric acid (indic...

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Abstract

The present invention relates to a preparation method of a fresh prepared mutton product and a quality control method thereof. The preparation method is characterized by comprising the successive steps of salt water injection, kneading, PH value adjustment, surface dehydration treatment, packaging, super high pressure treatment and cold chain preservation at a temperature of 0 to 4 DEG C, such that the fresh prepared mutton product is obtained. The invention provides the preparation method for the fresh prepared mutton product. By employing a physical and biological preservation method to control product quality comprehensively, the shelf life of the fresh prepared mutton product is extended to over 30 days. By the key monitoring of growth change of enterobacterium in the fresh prepared mutton product, quality safety of the fresh prepared mutton product can be controlled. Compared with a majority of meat products on the market, food additives selected for the fresh prepared mutton product are safe and nontoxic; and the food safety of fresh prepared mutton product is improved by using monascorubrin to replace nitrite.

Description

technical field [0001] The invention relates to a production method of fresh and conditioned mutton products and a quality control method thereof. Background technique [0002] Fresh prepared meat products refer to edible livestock and poultry, aquatic products and their by-products as the main raw materials, adding certain auxiliary materials and seasonings to make uncooked convenient prepared products, which can be eaten after simple processing before eating. It has high edible quality and rich nutritional value. However, most uncooked meat products on the market have problems such as juice loss and rapid microbial growth during circulation, resulting in shortened shelf life. Most studies have shown that the main spoilage bacteria in chilled meat are lactic acid bacteria, pseudomonas, cyclothrix and enterobacteriaceae. Among them, Pseudomonas is a strictly aerobic microorganism, and its growth and reproduction can be effectively inhibited under the condition of vacuum pa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/00
CPCA23L13/428A23L13/74A23L13/76A23V2002/00A23V2200/10A23V2300/46A23V2300/31
Inventor 刘敦华刘畅张同刚曲云卿
Owner NINGXIA UNIVERSITY
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