CN111134284A - A convenient industrialized continuous production method of crispy meat - Google Patents
A convenient industrialized continuous production method of crispy meat Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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Abstract
本发明属于速冻预调理肉制品制备技术领域，具体为一种方便型工业化连续生产酥肉的方法。该方法以猪瘦肉、淀粉、鸡蛋全液等为主要原料，添加辅料后制得的酥肉。其工业化制备方法如下：原料肉选择→低钠盐解冻与修整→预处理(超声波嫩化+滚揉+腌制)→预熟化→切条→喷浆→真空油炸→速冻→包装。本发明采用科学、合理的工艺技术，将传统制作酥肉的工艺和现代食品加工技术相结合，实现了传统酥肉的工业化、标准化生产，保证产品规格一致，质量安全卫生可靠，既解决了现有酥肉难以满足人们对与其口感、营养、健康、安全方面的要求问题，又通过现代食品保鲜、包装技术等，延长保鲜期，提高了企业的经济效益。
The invention belongs to the technical field of preparation of quick-frozen pre-conditioned meat products, in particular to a convenient and industrialized continuous production method for crispy meat. In the method, pork lean meat, starch, whole egg liquid and the like are used as main raw materials, and the crispy meat is prepared by adding auxiliary materials. Its industrialized preparation method is as follows: raw meat selection → low sodium salt thawing and trimming → pretreatment (ultrasonic tenderization + tumbling + pickling) → precooking → strip cutting → spraying → vacuum frying → quick freezing → packaging. The present invention adopts scientific and reasonable process technology, combines the traditional process of making crispy meat with modern food processing technology, realizes the industrialized and standardized production of traditional crispy meat, ensures consistent product specifications, safe and hygienic quality, and not only solves the problem of current Crispy meat is difficult to meet people's requirements for its taste, nutrition, health and safety, and through modern food preservation and packaging technology, the preservation period is extended and the economic benefits of the enterprise are improved.
Description
Technical Field
The invention belongs to the technical field of preparation of quick-frozen pre-conditioned meat products, and particularly relates to a convenient industrial continuous crisp meat production method.
Background
The crisp meat is a favorite food for people in China and is also a traditional food for China. However, with the development of society, people have higher and higher requirements on crispy meat, so that the crispy meat is not only required to be rich in nutrition, but also required to be unique in taste and complete in color, aroma and taste.
The traditional crisp meat production process is roughly divided into dough kneading, blanking and pan lifting. For household eating, artificial frying is generally adopted; however, for large restaurants or food production companies, if manual frying is adopted according to the experience, the quality of crisp meat products is inevitable, the phenomenon of uneven quality occurs, the manual intensity is high, and the situation of short supply and short demand can also occur.
At present, a crisp meat frying machine appears on the market, and the labor is saved by simulating manual work to carry out blanking and lifting; however, the crisp meat has a plurality of problems, such as the lower material is not in a certain amount, so that the volume of the fried crisp meat is different, and the forming degree of the crisp meat is not good; the crisp meat is easy to be bonded into blocks and needs to be separated manually; the condition that the crisp meat is not uniform in size or the frying time is not uniform to cause partial scorching and partial undercooking.
Disclosure of Invention
The invention aims to solve the technical problems and provides a convenient industrial continuous crisp meat production method. The method adopts scientific and reasonable process technology, combines the traditional crisp meat making process with the modern food processing technology, meets the requirements of people on the taste, nutrition and safety of the crisp meat, realizes the industrialized, standardized and continuous production of the crisp meat, and produces the crisp meat product with strong fragrance, crisp and delicious taste and good forming.
In order to achieve the purpose, the specific technical scheme of the invention is as follows:
a convenient industrial continuous production method of crisp meat uses lean pork, starch, whole egg liquid and the like as main raw materials, and auxiliary materials are added to prepare the crisp meat. The industrial preparation method comprises the following steps: raw meat selection → low sodium salt thawing and trimming → pretreatment (ultrasonic tenderization + rolling + pickling) → precooked → slitting → guniting → vacuum frying → quick freezing → packaging.
The method specifically comprises the following steps:
1) selecting raw meat: selecting healthy, foreign-body-free, extravasated blood-free and odor-free pig boned-removed leg meat. The fresh and frozen pork meets the third part of GB/T9959.3-2019 fresh and frozen pork and pig by-products: the relevant regulations in the Standard "pork divided by parts". The fresh pork is purchased and stored at-18 ℃.
2) Unfreezing and finishing: the thawing adopts an air low-sodium salt thawing process, namely thawing humidity is 70-85%, sodium chloride is added in an amount of 0.5-1.5g/100g, the temperature is controlled at 6 +/-2 ℃, redundant fascia on the lean meat blocks are removed after thawing, and the meat is divided into meat blocks with the thickness of 8mm for later use.
The low sodium chloride content helps the frozen meat to be quickly thawed, and can reduce the juice loss of the meat in the thawing process.
3) Pretreatment: adding papain with the meat mass ratio of 10-30u/g into meat, standing for 20-30min, and performing ultrasonic tenderization treatment with ultrasonic power of 130-160W and ultrasonic frequency of 30-55kH at a temperature of no higher than 8 deg.C for 80-120 min.
4) Rolling and curing: then adding auxiliary materials (based on the weight of the meat, 0.1% of minced garlic, 1.5% of ginger juice, 0.8% of edible salt, 0.05% of paprika powder, 0.3% of phospholipid and 0.35% of maltitol) and 18% -35% of ice water into the tumbling machine in sequence, tumbling at medium speed for 5min-10min, and ensuring that the feed liquid is fully and uniformly mixed; then adding the prepared meat strips into a rolling and kneading machine. The vacuum degree is not lower than 80%, the rotating speed is 10 r/min, and the tumbling is carried out for 25-40 min. Ensuring that the juice is completely absorbed, the surface of the meat strips is sticky, and the temperature of the rolled and kneaded material is controlled below 10 ℃. The total amount of rolling in each batch cannot exceed 75% of the capacity of the rolling machine. And placing the rolled and kneaded material in a warehouse at the temperature of 0-4 ℃ for standing for 6-18 h.
Emulsifiers are substances which improve the surface tension between the various constituent phases of an emulsion to form a uniform and stable dispersion or emulsion. The experiment further improves the frying processing technology of the small crisp meat, reduces the using amount of oil, needs to use an emulsifier in the preparation process of auxiliary materials to ensure that the oil and the slurry form tiny fat particles which are uniformly distributed in the slurry, and replaces the conduction heating of the soybean oil with the direct heating in the subsequent processing process. The quality improvement effect on the small crisp meat is best by using 0.3 percent of phospholipid as a water holding agent and 0.35 percent of maltitol as an emulsifier in a matching way.
5) Precuring, slitting and spraying: putting the pickled meat blocks on a chain conveyor belt, feeding the meat blocks into a frying machine at a constant speed, frying at the temperature of 140 ℃ for 30-60s to cure and form the surfaces of the meat blocks, conveying the meat blocks to a slitting machine, preferably cutting the meat blocks into strips with the length, the width and the thickness of (60-80) mm multiplied by (9-10) mm multiplied by (10-12) mm, and spraying and pasting; the mass ratio of the paste to the meat is 1:1 (the paste contains starch, whole egg liquid, water, sodium caseinate, compound phosphate and glutamine transaminase), wherein the weight of the meat is 40-60: 30-40: 0.8-1.5: 0.1 of the starch, the whole egg liquid, the water, the sodium caseinate and the compound phosphate, and the glutamine transaminase～0.4:30u/g～80 u/g). Wherein the starch is a mixture of corn starch, sweet potato starch and potato starch, and the mass ratio of the corn starch to the sweet potato starch to the potato starch is 35:50: 25.
The crisp meat produced by the hot curing molding can keep straight shape and uniform size, and the slight frying can increase the chewing feeling of the crisp meat to a certain extent and increase certain meat flavor, so that the meat taste is better.
The role of phosphates in this application is: can improve the ionic strength of meat, accelerate the dissociation of actomyosin, chelate with protein metal ions, change the structure of protein and enhance the hydrogen bond bonding strength capability with water molecules. The phospholipid has good water holding effect as a water holding agent for meat product processing, can retain the nutritional effect of meat products, and improves the quality of meat. In the thawing process of frozen meat, along with the rise of temperature, the thawing of the frozen meat is accompanied with the loss of a large amount of juice, in the pickling process, the degree of the juice loss is intensified under high osmotic pressure, a certain amount of water holding agent is used to enhance the water holding capacity of muscles, and in the pickling process, the external high osmotic pressure is reduced to reduce the water loss of meat products, so that the eating quality of meat, such as taste, aroma, juiciness, nutrient content, tenderness, color and the like, is directly influenced.
The glutamine transaminase can catalyze protein polypeptide to generate covalent cross-linking in and among molecules, so that the structure and the function of the protein are improved, the effects on the properties of the protein, such as foamability, emulsibility, emulsion stability, heat stability, water retention, gel capacity and the like, are obvious, and the flavor, the taste, the texture, the appearance and the like of food are further improved. The crisp meat has strong thermal stability and strong adhesive force, can well adhere plant protein and animal protein together, paste the meat after slight frying, and well adhere the crisp meat shell and the meat strips after vacuum frying without the phenomenon of meat shell separation.
6) And (3) vacuum frying: and (3) frying the meat strips subjected to the pulp spraying and pasting in vacuum, wherein the vacuum frying parameters are as follows: vacuum frying at 150 deg.C under 0.05Mpa for 40 s. The acid value of oil in the frying process is controlled as follows: it is necessary to ensure that the acid value (KOH)/(mg/g) of the oils used is 5 or less and that the peroxide value (in terms of fat)/(g/100 g) is 0.25 or less.
During frying, the vacuum degree is improved to change the internal structure of the small crisp meat and reduce the frying temperature and time, the vacuum degree of 0.05Mpa and the vacuum frying of heating for 40s at 150 ℃ can better maintain the frying effect according to the original state change degree of the materials and the pressure between the materials, and the frying quality can be improved.
7) Quick-freezing and packaging: and (3) immediately putting the fried crisp meat into a freezing warehouse at the temperature of between 30 ℃ below zero and 40 ℃ below zero for quick freezing for 30 to 40min, packaging the product, and freezing and preserving. The preservation period reaches 12 months.
The positive effects of the invention are as follows:
the invention adopts scientific and reasonable process technology, combines the traditional crisp meat making process with the current food processing technology, realizes the industrialized and standardized production of the traditional crisp meat, ensures the product specification to be consistent, has safe, sanitary and reliable quality, solves the problem that the current crisp meat is difficult to meet the requirements of people on taste, nutrition, health and safety, prolongs the fresh-keeping period and improves the economic benefit of enterprises by the modern food fresh-keeping and packaging technology and the like.
And (II) an industrial continuous production process is formed, the product does not contain any preservative, the flavor and the nutrition of the traditional small crisp meat are kept, and the product is instant, convenient and sanitary.
And thirdly, providing a convenient method for industrially producing crisp meat, and obtaining a crisp meat product which is aromatic in flavor, crisp and delicious and well-formed.
And (IV) during vacuum frying, the vacuum degree is high, the frying temperature is low, the oil content of the produced crisp meat is extremely low, the crisp meat is healthier than the traditional crisp meat, and the requirements of modern people on healthy diet are met.
Description of the drawings:
fig. 1 is a total ion flow diagram of volatile flavor components of the crispy meat produced in example 1.
Fig. 2 is a total ion flow diagram of volatile flavor components of commercial crisp meat (prepared by a conventional process).
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to specific embodiments, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
Example 1:
a method for manufacturing convenient industrial continuous crisp meat comprises the following steps:
1) selecting raw meat: selecting healthy, foreign-body-free, extravasated blood-free and odor-free pig boned-removed leg meat. The fresh and frozen pork meets the third part of GB/T9959.3-2019 fresh and frozen pork and pig by-products: the relevant regulations in the Standard "pork divided by parts". The fresh pork is purchased and stored at-18 ℃.
2) Unfreezing and finishing: the thawing adopts an air low-sodium salt thawing process, the thawing humidity is 70-85%, the sodium chloride addition is 0.85g/100g, the temperature is controlled at 6 +/-2 ℃, redundant fascia on the lean meat blocks is removed after thawing, and the meat is divided into meat blocks with the thickness of 8mm for later use.
3) Pretreatment: adding papain with a meat mass ratio of 25u/g into meat, standing for 25min, and performing ultrasonic tenderization treatment with ultrasonic power of 130-160W and ultrasonic frequency of 30-55kH at a temperature of no higher than 8 deg.C for 100 min.
4) Rolling and curing: then adding auxiliary materials (based on the weight of the meat, 0.1% of minced garlic, 1.5% of ginger juice, 0.8% of edible salt, 0.05% of paprika powder, 0.3% of phospholipid, 0.35% of maltitol) and 25% of ice water into the tumbling machine in sequence, tumbling at medium speed for 8min, and ensuring that the feed liquid is fully mixed; then adding the prepared meat strips into a rolling and kneading machine. The vacuum degree is not lower than 80%, the rotating speed is 10 r/min, and the tumbling is carried out for 35 min. Ensuring that the juice is completely absorbed, the surface of the meat strips is sticky, and the temperature of the rolled and kneaded material is controlled below 10 ℃. The total amount of kneading in each batch cannot exceed 75% of the capacity of the tumbler. And (4) standing the rolled and kneaded material in a warehouse at the temperature of 0-4 ℃ for 8 hours.
5) Precuring, slitting and spraying: putting the cured meat blocks on a chain conveyer belt, feeding the meat blocks into a frying machine at a constant speed, frying at the temperature of 140 ℃ for 45s, curing and forming the surfaces of the meat blocks, conveying the meat blocks to a slitter, cutting the meat blocks into strips with the length, width and thickness of 60mm multiplied by 9mm multiplied by 12mm, and spraying and pasting the meat blocks, wherein the mass ratio of the paste to the meat is 1:1 (the paste contains starch, whole egg liquid, water, sodium caseinate, compound phosphate and glutamine transaminase, and the weight of the meat is 45:35:38:0.855:0.13:50 u/g). Wherein the starch is a mixture of corn starch, sweet potato starch and potato starch, and the mass ratio of the corn starch, the sweet potato starch and the potato starch is 35:50: 25.
6) And (3) vacuum frying: and (3) frying the meat strips subjected to the pulp spraying and pasting in vacuum, wherein the frying parameters are as follows: vacuum frying at 150 deg.C under 0.05Mpa for 40 s. The acid value of oil in the frying process is controlled as follows: it is necessary to ensure that the acid value (KOH)/(mg/g) of the oils used is not more than 5 and the peroxide value (in terms of fat)/(g/100 g) is not more than 0.25.
7) Quick-freezing and packaging: and immediately putting the fried crisp meat into a freezing warehouse at the temperature of minus 40 ℃ for 30min for quick freezing, packaging the product, and freezing and preserving.
Example 2:
a method for manufacturing convenient industrial continuous crisp meat comprises the following steps:
1) selecting raw meat: selecting healthy, foreign-body-free, extravasated blood-free and odor-free pig boned-removed leg meat. The fresh and frozen pork meets the third part of GB/T9959.3-2019 fresh and frozen pork and pig by-products: the relevant regulations in the Standard "pork divided by parts". The fresh pork is purchased and stored at-18 ℃.
2) Unfreezing and finishing: the thawing adopts an air low-sodium salt thawing process, the thawing humidity is 70-85%, the sodium chloride addition is 0.75g/100g, the temperature is controlled at 6 +/-2 ℃, redundant fascia on the lean meat blocks is removed after thawing, and the meat is divided into meat blocks with the thickness of 8mm for later use.
3) Pretreatment: adding papain with a meat mass ratio of 20u/g into meat, standing for 30min, and then performing ultrasonic tenderization treatment with an ultrasonic power of 130-160W and an ultrasonic frequency of 30-55kH at a temperature of no higher than 8 ℃ for 120 min.
4) Rolling and curing: then adding auxiliary materials (based on the weight of the meat, 0.1% of minced garlic, 1.5% of ginger juice, 0.8% of edible salt, 0.05% of paprika powder, 0.3% of phospholipid, 0.35% of maltitol) and 30% of ice water into the tumbling machine in sequence, tumbling at medium speed for 10min, and ensuring that the feed liquid is fully and uniformly mixed; then adding the prepared meat strips into a rolling and kneading machine. The vacuum degree is not lower than 80%, the rotating speed is 10 r/min, and the rolling and kneading are carried out for 30 min. Ensuring that the juice is completely absorbed, the surface of the meat strips is sticky, and the temperature of the rolled and kneaded material is controlled below 10 ℃. The total amount of kneading in each batch cannot exceed 75% of the capacity of the tumbler. And placing the rolled and kneaded material in a warehouse at the temperature of 0-4 ℃ for standing for 6-18 h.
5) Precuring, slitting and spraying: putting the cured meat blocks on a chain conveyer belt, feeding the meat blocks into a frying machine at a constant speed, frying at the temperature of 140 ℃ for 30-60s to cure and form the surfaces of the meat blocks, conveying the meat blocks to a slitting machine, cutting the meat blocks into strips with the length, width and thickness of 80mm multiplied by 10mm, and spraying and pasting the meat blocks, wherein the mass ratio of the paste to the meat is 1:1 (the paste contains starch, whole egg liquid, water, sodium caseinate, compound phosphate and glutamine transaminase, wherein the starch is whole egg liquid, the water is sodium caseinate, the compound phosphate is glutamine transaminase, and the weight of the meat is 45:40:32:1.2:0.12:40 u/g). The starch is a mixture of corn starch, sweet potato starch and potato starch, and the mass ratio of the corn starch to the sweet potato starch to the potato starch is 35:50: 25.
6) And (3) vacuum frying: and (3) frying the meat strips subjected to the pulp spraying and pasting in vacuum, wherein the vacuum frying parameters are as follows: the vacuum degree is 0.05Mpa, the frying temperature is 150 ℃, and the vacuum frying time is 40 s. The acid value of oil in the frying process is controlled as follows: it is necessary to ensure that the acid value (KOH)/(mg/g) of the oils used is 5 or less and that the peroxide value (in terms of fat)/(g/100 g) is 0.25 or less.
7) Quick-freezing and packaging: and immediately putting the fried crisp meat into a freezing warehouse at the temperature of minus 30 ℃ for 40min for quick freezing, packaging the product, and freezing and preserving.
And (3) testing:
carrying out volatile flavor component test on the crisp meat prepared by the traditional method and the crisp meat prepared in the example 1, wherein the specific test is carried out according to the standard, and the specific results are shown in a table 1 and a figure 2, wherein the figure 1 is a total ion flow diagram of the volatile flavor components of the crisp meat produced in the example 1; fig. 2 is a total ion flow diagram of volatile flavor components of traditional crisp meat:
table 1: crisp meat volatile flavor ingredient table
As can be seen from fig. 1, fig. 2 and table 1, 85 compounds were extracted from the volatile flavor substances of the crisp meat produced according to the present invention, and 45 compounds were identified from the column chromatography, wherein the content of the heterocyclic aromatic compounds was the highest and the content was 68.62%.
In the application, the water holding agent and the emulsifier are matched, so that the phospholipid is used as the water holding agent and the maltitol is used as the emulsifier, and the effect of improving the quality of the crisp meat is good. Because this application has adopted "on-line to pickle and unfreeze the technology", it goes on simultaneously with unfreezing to pickle promptly, has reduced the transport number of times, has improved production efficiency, has reduced pork and has unfreezed in-process juice and run off, has shortened operating time, has avoided food rotten phenomenon to appear.
The pretreatment of the small crispy meat adopts an ultrasonic technology and a composite tenderization technology, and the ultrasonic and rolling kneading are carried out for composite treatment, so that no external additive is added, and the cost is saved; the loss of juice and appearance caused by long-time rolling and kneading are avoided, the loss of nutrient substances is less, continuous production can be realized, the production time is shortened, and the tenderness of meat can be obviously improved.
The method adopts a thermosetting molding technology to be applied to the production of the small crisp meat, namely, a pre-forming process is added in the pre-treatment, namely, after unfreezing, trimming and slitting, the pre-frying and shaping are carried out before starching, then the starching and re-frying are carried out, the appearance is relatively regular and beautiful, the loss of nutrient substances and moisture is reduced, and the continuous production of the small crisp meat products can be realized. The TG enzyme pasting treatment is adopted, so that the problem that gaps exist due to the adhesion of the meat strips subjected to thermosetting molding and the paste of the small crispy meat shells after the paste pasting and frying is solved, and the viscosity is increased; the vacuum frying and vacuum deoiling are adopted, so that the production cost is saved, the fat content of the product is lower, the nutritional ingredients, color, aroma and taste of the raw materials are kept to the maximum extent, the product is sold, the separated oil can be recycled, and the vacuum deoiling has good practical significance.
And (3) testing 2:
testing the relationship between humidity and thawing effect:
table 2: humidity and thawing effect
As can be seen from table 2, the humidity can control the thawing process, the water loss rate is reduced in the thawing process with higher humidity, thawing is uniform, bacteria breeding is low, the color is better but the thawing time is longer, and the method cannot be suitable for continuous processing production of small crispy meat, as can be seen from table 2, the weight loss rate and the loss rate do not change regularly, when the humidity is 95%, the weight loss rate is 16.25%, the loss rate is 18.67%, and the modification time is 90min at the maximum; the control humidity of 80%, 85% and 90% has good thawing effect on the combination of juice loss, thawing time and weight loss rate, the comprehensive evaluation value is 68.84 which is optimal when the control humidity is 85%, which shows that the thawing effect is optimal when the control humidity is 85%.
The above examples are only preferred embodiments of the patent, but the scope of protection of the patent is not limited thereto. It should be noted that, for those skilled in the art, without departing from the principle of this patent, several improvements and modifications can be made according to the patent solution and its patent idea, and these improvements and modifications should also be considered as within the protection scope of this patent.
Claims (10)
1. A convenient industrial continuous crisp meat production method is characterized by comprising the following steps:
1) selecting raw meat: selecting healthy, foreign-body-free, extravasated blood-free and odor-free pig boned leg meat as raw meat;
2) unfreezing and finishing: unfreezing raw meat, removing redundant fascia on lean meat blocks after unfreezing, and dividing the meat into meat blocks with the thickness of 8mm for later use;
3) pretreatment: standing papain in meat for 20-30min, and performing ultrasonic tenderization;
4) rolling and curing: sequentially adding a certain amount of auxiliary materials and ice water into the rolling and kneading machine, and rolling and kneading at a medium speed for 5-10 min; then adding the tenderized meat strips into a rolling and kneading machine, wherein the vacuum degree in the rolling and kneading machine is not lower than 80%, the rotating speed is 10 r/min, the rolling and kneading is carried out for 25-40min, and the temperature of materials after rolling and kneading is controlled below 10 ℃;
5) precuring, slitting and spraying: putting the pickled meat blocks on a chain conveyer belt, frying the meat blocks in a frying machine at a constant speed, conveying the fried meat blocks to a strip cutting machine, cutting the meat blocks into uniform strips, and spraying and pasting;
6) and (3) frying the meat strips subjected to the pulp spraying and pasting in vacuum: controlling the acid value of oil in the frying process: the acid value of the used oil is less than or equal to 5, and the peroxide value is less than or equal to 0.25g/100g calculated by fat;
7) quick-freezing and packaging: and immediately putting the fried crisp meat into a freezing warehouse at the temperature of between 30 ℃ below zero and 40 ℃ below zero for 30 to 40min for quick freezing, packaging the product, and freezing and preserving the product.
2. The method of claim 1, wherein said thawing conditions are: humidity is 70-85%, sodium chloride addition is 0.5-1.5g/100g, and temperature is controlled at 6 +/-2 ℃.
3. The method of claim 1, wherein said thawing conditions are: the addition amount of the papain is 10-30 u/g; the conditions of the ultrasonic tenderization treatment are as follows: the ultrasonic power is 130-.
4. The method of claim 1, wherein: the auxiliary materials comprise 0.1% of minced garlic, 1.5% of ginger juice, 0.8% of edible salt, 0.05% of paprika powder, 0.3% of phospholipid and 0.35% of maltitol by mass of raw meat.
5. The method of claim 1, wherein: the adding amount of the ice water is 18-35 percent based on the mass of the raw meat.
6. The method of claim 1, wherein: and (5) placing the material rolled and kneaded in the step 4) in a 0-4 ℃ warehouse for standing for 6-18 h.
7. The method of claim 1, wherein: the frying temperature in the step 5) is 140 ℃, and the frying time is 45 s.
8. The method of claim 1, wherein: and 5), cutting the meat blocks into strips with the length multiplied by the width multiplied by the thickness multiplied by (60-80) mmx (9-10) mmx (10-12) mm.
9. The method of claim 1, wherein: the paste is composed of starch, whole egg liquid, water, sodium caseinate, compound phosphate and glutamine transaminase, wherein the mass of the starch, the whole egg liquid, the water, the sodium caseinate, the compound phosphate and the glutamine transaminase is 45:35:38:0.855:0.13:50 u/g; wherein the starch is a mixture of corn starch, sweet potato starch and potato starch, and the mass ratio of the corn starch to the sweet potato starch to the potato starch is 35:50: 25.
10. The method of claim 1, wherein said vacuum frying parameters are: vacuum degree of 0.05Mpa, temperature of 150 deg.C, and frying time of 40 s.
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| CN117481306A (en) * | 2023-11-15 | 2024-02-02 | 四川农业大学 | Method for improving quality of frozen small crisp meat |
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