技术领域technical field
本发明属于食品加工技术领域，具体的说是涉及一种肉制品加工的方法。The invention belongs to the technical field of food processing, and in particular relates to a method for processing meat products.
背景技术Background technique
肉类营养丰富，肉制品是食品工业的主要产品之一，但目前市场上肉制品的产品形式较单一，如肉干、肉脯、火腿肠和西式火腿等。肉干和肉脯是中国传统的肉制品，为了防止产品腐败霉变，其产品的含水量常低于16％，并添加了防腐剂，这些产品由于含水量低，产品质地硬，特别不适合老幼消费者食用，此外产品也失去了肉制品应有的鲜美多汁的口感特征。火腿肠和西式火腿是起源于西方国家的一种肉制品，其产品含水量高达70％，且通常加入较多的淀粉或大豆蛋白等原料，产品口感细腻，以致失去了肉制品应有的咀嚼度(即嚼劲)。这些均是目前肉制品品质和质构方面存在的主要缺陷。Meat is rich in nutrition, and meat products are one of the main products of the food industry. However, the product forms of meat products on the market are relatively simple, such as dried meat, dried meat, ham sausage and Western-style ham. Dried meat and jerky are traditional meat products in China. In order to prevent spoilage and mildew, the water content of their products is usually lower than 16%, and preservatives are added. These products are particularly unsuitable due to their low water content and hard texture. Young and old consumers eat it, and the product also loses the delicious and juicy mouthfeel characteristics that meat products should have. Ham sausage and Western-style ham are a kind of meat products originated in western countries. The water content of the products is as high as 70%, and more raw materials such as starch or soybean protein are usually added. The taste of the products is delicate, so that it loses the chewiness that meat products should have degree (i.e. chewiness). These are all the major defects that exist in the quality and texture of meat products at present.
目前，肉制品加工通常包括腌制、滚揉等工序，操作时间有时长达24小时，且这些工序通常要在4-10℃的低温环境下进行，存在既费时又耗能的问题。此外，动物宰杀过程中会产生不少的碎肉，如何对这些碎肉进行深加工并生产出具有一定嚼劲又鲜美多汁的产品也是肉类加工企业急需解决的难题。At present, the processing of meat products usually includes processes such as pickling, rolling and kneading, which sometimes take up to 24 hours, and these processes are usually carried out at a low temperature of 4-10°C, which is time-consuming and energy-consuming. In addition, a lot of minced meat will be produced during the slaughter of animals. How to further process these minced meat and produce a certain chewy, delicious and juicy product is also a difficult problem that meat processing enterprises need to solve urgently.
为了将碎肉进行深加工，人们已进行了较多的将碎肉加工成整块肉(即重组肉)的研究。文献所报道的重组肉加工方法有两种：即加酶法和加胶法。中国专利200410025048.4中公开了一种通过添加谷氨酰胺转胺酶(Transglutaminase，TG)重组鱼肉的方法；中国专利200810069085.3公开了一种通过添加TG重组牛肉的方法；中国专利200610081199.0公开了一种通过添加凝血酶重组肉的方法；中国专利200710009189.0公开了一种通过添加复合凝胶来重组肉干的方法。这些方法均是通过添加酶或胶等粘结剂才实现碎肉粘结成整块，既增加了生产成本又影响了产品的口感。In order to further process minced meat, people have carried out more research on processing minced meat into whole meat (ie restructured meat). There are two kinds of recombined meat processing methods reported in the literature: namely adding enzymes and adding glue. Chinese patent 200410025048.4 discloses a method for reorganizing fish by adding transglutaminase (Transglutaminase, TG); Chinese patent 200810069085.3 discloses a method for reorganizing beef by adding TG; Method for reorganizing meat with thrombin; Chinese patent 200710009189.0 discloses a method for reorganizing jerky by adding composite gel. These methods all realize that minced meat is bonded into whole pieces by adding binding agents such as enzymes or glue, which not only increases the production cost but also affects the mouthfeel of the product.
发明内容Contents of the invention
针对目前肉制品存在的主要质构缺陷、加工工艺问题，本发明提供了一种新的重组肉制品加工工艺和技术，即通过控制水分含量，不添加任何酶或胶等胶粘剂，实现肉的重组，并生产出一种新的半干水分肉制品。Aiming at the main texture defects and processing technology problems existing in meat products, the present invention provides a new processing technology and technology for recombined meat products, that is, by controlling the moisture content, without adding any enzyme or glue and other adhesives, the recombination of meat can be realized , and produce a new semi-dried meat product.
本发明所述的一种新的重组肉制品加工工艺和技术包括下列步骤：A new recombined meat product processing technology and technology described in the present invention comprises the following steps:
(1)绞制：将大块肉(绞制前适当切分)或碎肉用绞肉机绞制，根据最终产品所要求的质构，绞制1-3遍，并根据最终产品的厚度和质构要求选择适当孔径大小的绞制筛板，如产品薄，可选择孔径2-3mm的筛板，如产品厚，可选择孔径3-5mm的筛板。(1) Grinding: Grind large pieces of meat (properly cut before grinding) or minced meat with a meat grinder, and grind it 1-3 times according to the texture required by the final product, and according to the thickness of the final product According to the requirements of texture and texture, choose a twisted sieve plate with an appropriate pore size. If the product is thin, you can choose a sieve plate with a pore size of 2-3mm. If the product is thick, you can choose a sieve plate with a pore size of 3-5mm.
(2)调味：向绞碎后的肉糜中加入食盐、糖、味精、酒、食用油、香辛料粉等，添加量根据最终产品的风味和口味而定，充分混匀。(2) Seasoning: Add salt, sugar, monosodium glutamate, wine, edible oil, spice powder, etc. to the minced meat, the amount of addition depends on the flavor and taste of the final product, and mix well.
(3)装盘：将调味后的肉糜装入不锈钢浅盘内，肉糜厚度为1-50mm，最适厚度为2-20mm。(3) Plate: put the seasoned minced meat into a stainless steel shallow pan, the thickness of the minced meat is 1-50mm, and the optimum thickness is 2-20mm.
不锈钢浅盘表面可以带有凹凸的图形或文字，能使肉制品表面带有相应的图形和文字标识。The surface of the stainless steel platter can have concave and convex graphics or text, which can make the surface of the meat products have corresponding graphics and text logos.
(4)烘制：将装有肉糜的浅盘于50-90℃的热风下烘制。烘制后，使肉制品中的水分含量为16-55％，最适含量为25-40％。烘制时间根据产品厚度和最终所要求的含水量而定。(4) Baking: Baking the shallow dish with minced meat under hot air at 50-90°C. After baking, the moisture content in the meat product is 16-55%, and the optimum content is 25-40%. Baking time depends on product thickness and final desired moisture content.
(5)切分：将烘制好的整块肉片或肉块从浅盘内取出，用刀切分成所需的形状和大小。(5) Slicing: Take out the baked whole piece of meat or meat from the shallow plate, and cut it into the desired shape and size with a knife.
(6)装袋：将切分好的小肉片或肉块装入商品包装袋，抽真空封口。(6) Bagging: Put the cut meat slices or pieces into commodity packaging bags, and vacuum seal them.
(7)灭菌：将真空包装好的半成品采用85-100℃低温灭菌0.5-1.5小时，或采用110-125℃高温灭菌0.5-1小时，快速冷却至室温后，即得成品。(7) Sterilization: The vacuum-packed semi-finished product is sterilized at 85-100°C for 0.5-1.5 hours at low temperature, or at 110-125°C for 0.5-1 hour, and cooled rapidly to room temperature to obtain the finished product.
本发明所述的绞制、调味、装盘、切分、装袋、灭菌各步骤，均可采用现有的食品加工技术完成。The steps of twisting, seasoning, plate-packing, cutting, bagging and sterilization described in the present invention can all be completed by existing food processing technology.
本发明所生产出的肉制品的含水量高于肉干和肉脯，但低于火腿肠和西式火腿，含水量为16-55％，且未添加TG、淀粉和大豆蛋白，产品既鲜美多汁又具有肉制品应有的咀嚼度，满足和符合消费者对肉制品口感和质构的要求。The water content of the meat products produced by the present invention is higher than jerky and jerky, but lower than ham sausage and Western-style ham, and the water content is 16-55%, and no TG, starch and soybean protein are added, and the product is more delicious The juice also has the chewiness that meat products should have, and meets and meets consumers' requirements for the taste and texture of meat products.
本发明所采用的加工工艺和技术，省去了肉制品加工常用的腌制和滚揉工序。新工艺的前处理只有绞制和调味两步，处理时间很短，可以在室温下进行，无须低温环境，既大大缩短了加工时间又节约了能源。而且，该加工工艺和技术特别适合碎肉的深加工，为肉类加工企业找到了一条新的碎肉深加工途径。这些均可显著提高企业的经济效益。The processing technology and technology adopted in the present invention save the pickling and rolling processes commonly used in the processing of meat products. The pre-treatment of the new technology only has two steps of wringing and seasoning, and the processing time is very short, which can be carried out at room temperature without a low temperature environment, which not only greatly shortens the processing time but also saves energy. Moreover, the processing technology and technology are especially suitable for the deep processing of minced meat, and have found a new way for meat processing enterprises to further process minced meat. These can significantly improve the economic benefits of the enterprise.
本发明所采用的加工工艺和技术，只需在浅盘的表面带有凹凸的图形和文字，就可以很容易、方便的使肉制品表面形成相应的图形和文字标识，既可使产品具有生产企业的显著特色，又能极大的吸引顾客。The processing technology and technology adopted in the present invention only need to have concave-convex graphics and characters on the surface of the shallow plate, so that the corresponding graphics and characters can be easily and conveniently formed on the surface of the meat products, so that the products can be produced. The distinctive features of the enterprise can greatly attract customers.
本发明所生产出的肉制品，水分含量适中，可以开袋即食，食用方便，没有碎渣，产品保质期可以长达24个月，特别适合旅游、休闲、野外、航空和航天使用。The meat product produced by the invention has moderate water content, can be eaten immediately after opening the bag, is convenient to eat, has no residue, and has a shelf life of up to 24 months, and is especially suitable for travel, leisure, field, aviation and aerospace use.
具体实施例specific embodiment
本发明通过以下实施例作进一步地说明。The invention is further illustrated by the following examples.
实施例1Example 1
取100公斤剔骨碎兔肉，用筛板孔径3mm的绞肉机绞制1次，向肉糜中加入食盐1.5公斤、酱油5公斤、白糖7公斤、白胡椒粉0.2公斤、白酒0.2公斤、味精0.5公斤、五香粉0.2公斤、食用油2公斤，混匀，倒入表面有凹形产品标识图形的不锈钢浅盘中摊匀，肉糜厚度为3-4mm，置65℃烘箱中烘制4-5小时，至水分含量为25％左右，从浅盘中取下整块肉片，切分成15×60mm的长方形肉片，将肉片装入小的聚酯复合食品袋中，用真空包装机封口，再将包好的半成品置高压灭菌锅中115℃灭菌0.5小时，反压冷却，所得产品表面有凸出的标识图形，产品在常温下的保质期达18个月。Take 100 kg of deboned and minced rabbit meat, grind it once with a meat grinder with a sieve plate aperture of 3 mm, add 1.5 kg of salt, 5 kg of soy sauce, 7 kg of white sugar, 0.2 kg of white pepper powder, 0.2 kg of white wine, and monosodium glutamate 0.5 kg, 0.2 kg of five-spice powder, 2 kg of edible oil, mix well, pour into a shallow stainless steel plate with a concave product logo on the surface and spread evenly, the thickness of the minced meat is 3-4mm, bake in an oven at 65°C for 4-5 hour, until the moisture content is about 25%, remove the whole piece of meat from the shallow plate, cut into 15×60mm rectangular meat slices, put the meat slices into small polyester composite food bags, seal them with a vacuum packaging machine, and then The packaged semi-finished product is sterilized in an autoclave at 115°C for 0.5 hours, and cooled under back pressure. The surface of the product obtained has a protruding logo pattern, and the product has a shelf life of 18 months at room temperature.
实施例2Example 2
取100公斤剔骨碎鸡肉，用筛板孔径2mm的绞肉机绞制1次，向肉糜中加入食盐2公斤、转化糖浆1.5公斤、白胡椒粉0.2公斤、白酒0.2公斤、味精0.4公斤、五香粉0.1公斤、辣椒粉0.05公斤、食用油2公斤，混匀，倒入不锈钢浅盘中摊匀，肉糜厚度为3-4mm，置70℃烘箱中烘制4-5小时，至水分含量为20％左右，从浅盘中取下整块肉片，切分成20×70mm的长方形肉片，将肉片装入小的铝塑复合食品袋中，用真空包装机封口，再将包好的半成品置高压灭菌锅中121℃灭菌0.5小时，反压冷却，产品在常温下的保质期达24个月。Take 100 kg of deboned and minced chicken, grind it once with a meat grinder with a sieve plate aperture of 2 mm, add 2 kg of salt, 1.5 kg of invert syrup, 0.2 kg of white pepper, 0.2 kg of white wine, 0.4 kg of monosodium glutamate, and five spices Mix 0.1 kg of powder, 0.05 kg of chili powder, and 2 kg of edible oil, and pour them into a shallow stainless steel pan to spread evenly. % or so, remove the whole piece of meat from the shallow plate, cut it into 20×70mm rectangular meat slices, put the meat slices into small aluminum-plastic composite food bags, seal them with a vacuum packaging machine, and then put the wrapped semi-finished products in an autoclave Sterilize at 121°C for 0.5 hours in the bacteria pot, and cool under back pressure. The shelf life of the product at room temperature is 24 months.
实施例3Example 3
取80公斤猪腿肉，20公斤猪肥膘，用筛板孔径4mm的绞肉机绞制2次，向肉糜中加入食盐1.5公斤、白糖2公斤、白胡椒粉0.1公斤、白酒0.15公斤、味精0.4公斤、五香粉0.1公斤、绞碎胡萝卜5公斤，混匀，倒入不锈钢浅盘中摊匀，肉糜厚度为20-30mm，置65℃烘箱中烘制3-4小时，至水分含量为45％左右，从浅盘中取下整块肉块，切分成50×150mm的长方形肉块，将肉块装入大的尼龙复合食品袋中，用真空包装机封口，再将包好的半成品置90℃的热水中灭菌1.5小时，取出用冷水迅速冷却，产品在4℃冷藏柜中的保质期达6个月。Take 80 kg of pork leg meat and 20 kg of pig fat, grind them twice with a meat grinder with a sieve plate aperture of 4mm, add 1.5 kg of salt, 2 kg of sugar, 0.1 kg of white pepper, 0.15 kg of white wine, and monosodium glutamate 0.4 kg, 0.1 kg of five-spice powder, 5 kg of minced carrots, mix well, pour into a shallow stainless steel plate and spread evenly, the thickness of minced meat is 20-30mm, bake in an oven at 65°C for 3-4 hours, until the moisture content is 45 % or so, remove the whole piece of meat from the shallow plate, cut into rectangular meat pieces of 50×150mm, put the meat pieces into large nylon composite food bags, seal them with a vacuum packaging machine, and put the wrapped semi-finished products in Sterilize in hot water at 90°C for 1.5 hours, take it out and cool it quickly with cold water, and the shelf life of the product in a refrigerator at 4°C is up to 6 months.
实施例4Example 4
取100公斤牛肉，用刀切分成小块，用筛板孔径4mm的绞肉机绞制2次，向肉糜中加入食盐2公斤、白糖1公斤、黑胡椒粉0.15公斤、白酒0.2公斤、味精0.4公斤、五香粉0.1公斤、绞碎西红柿5公斤，混匀，倒入表面涂有食用油的不锈钢浅盘中摊匀，肉糜厚度为20-30mm，置65℃烘箱中烘制3-4小时，至水分含量为40％左右，从浅盘中取下整块肉块，切分成50×100mm的长方形肉块，将肉块装入聚酯复合食品袋中，用真空包装机封口，再将包好的半成品置高压灭菌锅中115℃灭菌1小时，反压冷却，产品在常温下的保质期达18个月。Take 100 kg of beef, cut it into small pieces with a knife, grind it twice with a meat grinder with a sieve plate aperture of 4 mm, add 2 kg of salt, 1 kg of sugar, 0.15 kg of black pepper, 0.2 kg of white wine, and 0.4 kg of monosodium glutamate into the minced meat. kg, 0.1 kg of five-spice powder, 5 kg of minced tomatoes, mix well, pour into a stainless steel plate coated with cooking oil and spread evenly, the thickness of minced meat is 20-30mm, bake in an oven at 65°C for 3-4 hours, When the water content is about 40%, remove the whole piece of meat from the shallow plate, cut into 50×100mm rectangular pieces of meat, put the pieces of meat into polyester composite food bags, seal them with a vacuum packaging machine, and then pack them A good semi-finished product is sterilized in an autoclave at 115°C for 1 hour, and cooled under back pressure. The shelf life of the product at room temperature is 18 months.
实施例5Example 5
取100公斤去骨草鱼肉，用筛板孔径3mm的绞肉机绞制1次，向鱼肉糜中加入食盐1.5公斤、白胡椒粉0.15公斤、白酒0.2公斤、味精0.4公斤、生姜粉0.1公斤、鸡蛋3公斤，混匀，倒入表面有凸出鱼形图案的不锈钢浅盘中摊匀(浅盘表面先涂上食用油)，肉糜厚度为40-50mm，置70℃烘箱中烘制4-5小时，至水分含量为50％左右，从浅盘中取下整块肉块，切分成50×100mm的长方形肉块，将肉块装入尼龙复合食品袋中，用真空包装机封口，再将包好的半成品置100℃的热水中灭菌1.5小时，取出用冷水迅速冷却，所得产品表面有凹进的鱼形图案，产品在4℃冷藏柜中的保质期达6个月。Take 100 kg of boneless grass carp meat, grind it once with a meat grinder with a sieve plate aperture of 3 mm, add 1.5 kg of salt, 0.15 kg of white pepper powder, 0.2 kg of white wine, 0.4 kg of monosodium glutamate, 0.1 kg of ginger powder, 3 kg of eggs, mix well, pour into a stainless steel shallow dish with protruding fish-shaped patterns on the surface and spread evenly (coat the surface of the shallow dish with cooking oil first), the thickness of the minced meat is 40-50mm, bake in an oven at 70°C for 4- After 5 hours, until the moisture content is about 50%, remove the whole piece of meat from the shallow plate, cut into 50×100mm rectangular meat pieces, put the meat pieces into nylon composite food bags, seal them with a vacuum packaging machine, and then Sterilize the wrapped semi-finished product in hot water at 100°C for 1.5 hours, take it out and cool it quickly with cold water, the surface of the obtained product has concave fish-shaped patterns, and the shelf life of the product in a refrigerator at 4°C is up to 6 months.
实施例6Example 6
取100公斤牛心，用刀切分后，用筛板孔径3mm的绞肉机绞制1次，向肉糜中加入食盐2公斤、转化糖浆1公斤、白胡椒粉0.2公斤、白酒0.2公斤、味精0.35公斤、五香粉0.1公斤、辣椒粉0.15公斤、食用油2公斤，混匀，倒入不锈钢浅盘中摊匀，肉糜厚度为3-4mm，置70℃烘箱中烘制4小时，至水分含量为30％左右，从浅盘中取下整块肉片，切分成15×60mm的长方形肉片，将肉片装入小的聚酯复合食品袋中，用真空包装机封口，再将包好的半成品置高压灭菌锅中121℃灭菌0.5小时，反压冷却，产品在常温下的保质期达24个月。Take 100 kg of beef heart, cut it with a knife, grind it once with a meat grinder with a sieve plate aperture of 3 mm, add 2 kg of salt, 1 kg of invert syrup, 0.2 kg of white pepper powder, 0.2 kg of white wine, and monosodium glutamate 0.35 kg, 0.1 kg of five-spice powder, 0.15 kg of chili powder, 2 kg of edible oil, mix well, pour into a stainless steel shallow dish and spread evenly. 30% or so, remove the whole piece of meat from the shallow plate, cut into 15×60mm rectangular meat slices, put the meat slices into a small polyester composite food bag, seal it with a vacuum packaging machine, and then place the wrapped semi-finished product Sterilize in an autoclave at 121°C for 0.5 hours, and cool under back pressure. The product has a shelf life of 24 months at room temperature.
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101157894ACN101623110B (en) | 2009-07-30 | 2009-07-30 | Method for processing recombined meat products |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101157894ACN101623110B (en) | 2009-07-30 | 2009-07-30 | Method for processing recombined meat products |
| Publication Number | Publication Date |
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| CN101623110A CN101623110A (en) | 2010-01-13 |
| CN101623110Btrue CN101623110B (en) | 2013-07-24 |
| Application Number | Title | Priority Date | Filing Date |
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| CN2009101157894AExpired - Fee RelatedCN101623110B (en) | 2009-07-30 | 2009-07-30 | Method for processing recombined meat products |
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