CN103462072A - Processing method of meat-particle luncheon meat - Google Patents
Processing method of meat-particle luncheon meat Download PDFInfo
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- CN103462072A CN103462072A CN2013104534200A CN201310453420A CN103462072A CN 103462072 A CN103462072 A CN 103462072A CN 2013104534200 A CN2013104534200 A CN 2013104534200A CN 201310453420 A CN201310453420 A CN 201310453420A CN 103462072 A CN103462072 A CN 103462072A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 80
- 239000002245 particle Substances 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 238000004945 emulsification Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 8
- 235000020995 raw meat Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 6
- 239000001488 sodium phosphate Substances 0.000 claims description 6
- 239000013638 trimer Substances 0.000 claims description 6
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 230000002262 irrigation Effects 0.000 claims description 4
- 238000003973 irrigation Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 210000001268 chyle Anatomy 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000007373 indentation Methods 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 9
- 239000000843 powder Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 235000020997 lean meat Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 229940029982 garlic powder Drugs 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940116229 borneol Drugs 0.000 description 1
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of meat-particle luncheon meat. On the basis of original meat-paste luncheon meat, granular frozen meat particles are manufactured through the process that frozen meat is directly chopped and is placed in emulsification meat paste in a stirring mode, and the meat-particle luncheon meat is formed. Slices of the meat-particle luncheon meat have meat particles, the layering feeding is strong, the chewing taste is different from that of original meat paste production, and the chewing elasticity and chewing enjoyment are improved in the great degree.
Description
Technical field
The present invention relates to a kind of processing method of new product pork luncheon meat, belong to food processing technology field.
Background technology
Pork luncheon meat unique flavor, instant, very popular, be one of main canned meat of China's export.Through development in nearly 50 years, there was very large development the aspects such as pork luncheon meat production technology, raw material standard, method for salting, key equipment improvement.This canned food instant edible, due to meat is put in the tank of sealing, so also be easy to preserve.
Pork luncheon meat belongs to high temperature emulsification ham series products, and the main link of emulsified product is mixed technique for cutting, the quality of product with cut the temperature control in the process of mixing, the water yield on the rocks, to cut the degree of mixing closely bound up.Mix improper process control if cut, cause the raw meat meat fiber to become existing chyle shape, albumen height in meat is separated out, the water conservation oil-retaining increases, and forms tangent plane finer and smoother, lacks the problems such as the sense of meat grain and glossy sense.
Existing pork luncheon meat processing method is that the meat after thawing enters in High-Speed Automatic vacuum cut mixer, add batching and borneol, cut and mix under vacuum state, emulsification, during discharging, temperature is-3 ℃～0 ℃, 5～7 minutes time, its product tangent plane is uniform meat gruel shape, the mouthfeel homogeneous, without the sense of meat grain, can't meet the enjoyment of chewing that the meat grain brings.
Summary of the invention
Purpose of the present invention is exactly for above-mentioned the deficiencies in the prior art, and provide a kind of raw material frozen meat directly to cut and mix, stir, thus the processing method of the meat of a raising product inherent quality material pork luncheon meat.
The technical solution used in the present invention is as follows:
A kind of processing method of meat particle pork luncheon meat, is characterized in that first the fat after pickling being cut and being mixed separately, makes after emulsification fat to take out and deposit separately; Again block raw material frozen meat is directly cut and mixed to disperseing granularly, formed granular feedstock meat, taken out standby; Finally by carry out high speed after fresh feed meat strand system together with auxiliary material, cut and mix, when meat stuffing presents the chyle shape of fine and smooth thickness, above-mentioned emulsification fat, granular feedstock meat, spice and frozen water are put into to pot and carry out stirring at low speed, until the meat uniform particles is scattered in the meat gruel filling, go out the mechanical irrigation dress.
Cut the 4-6mm orifice plate strand system for front fat of mixing; After block raw material frozen meat adopts fresh feed meat to be divided into the high 3-5cm size of length and width bulk ,-10 ± 2 ℃ of freezing 24h, thaw can press...with one's finger to the meat surface when indentation falls into to start to cut until at normal temperatures and mix; Fresh feed meat is cut the orifice plate system of twisting of mixing front employing 3-4mm.
At a high speed cut turn at the 3000-4000/min of rotating speed of flail while mixing, the rotating speed during stirring at low speed during blade reversion be controlled at 1000 turn/below min.
Described auxiliary material is salt, sodium phosphate trimer, white granulated sugar and carragheen, and the comparatively every weight portion raw meat of the weight part ratio of they and raw meat is used 0.038-0.053 weight portion salt, 0.003 weight portion sodium phosphate trimer, 0.012 weight portion white granulated sugar and 0.003 weight portion carragheen.
Beneficial effect of the present invention has:
The present invention, on original meat gruel class pork luncheon meat basis, mixes graininess meat grain the direct technique that stirs meat meat gruel series products by adopting frozen meat directly to cut, and has developed meat particle pork luncheon meat product.The lunch meat gruel tangent plane that adopts the present invention to make is graininess, and voluptuousness is outstanding, and tissue elasticity is solid, and mouthfeel is good.
The specific embodiment
Below in conjunction with specific embodiment, the present invention will be described in detail:
Embodiment 1: raw material 100kg, exceed machine heavy (regular grade product)
1. the preparation of emulsification fat: 40kg fat (cheek meat or tripe sirloin fat) is poured cutmixer into after 4-6mm orifice plate strand system, adds soybean isolate protein powder 12kg, cassava modified starch 12kg, 20kg ice bits, cuts to mix at a high speed to be prepared into emulsification fat.
2. the preparation of lean meat grain: cut apart in advance 20kg lean meat and become the high 3-5cm of length and width size cube meat, through-20 ℃ of freezers freeze 24h after, after surperficial appropriate hardness, pour cutmixer into, add 10kg ice bits, cut at a high speed and mix that 3-5mm is granular to be gone out machine when big or small to put into ladle car standby.
3. the preparation of emulsification muddy flesh: sorting 40kg fresh feed lean meat, pour cutmixer into after 6mm strand system, the sodium isoascorbate, the 0.3kg sodium phosphate trimer that add respectively 5.3kg salt, 1.2kg white granulated sugar, 0.3kg carragheen, 0.1kg, cut after mixing evenly the emulsification fat of pouring 38kg ice bits and first step making into, cut and mix until form the emulsification muddy flesh at a high speed.
4. meat particle pork luncheon meat meat stuffing: the granular meat particle that second step is made is poured in the emulsification muddy flesh, add spice (garlic powder 0.2kg, ginger powder 0.2kg, white pepper powder 0.2kg), the reversion chopping knife starts to stir, and after the meat uniform particles is scattered in the emulsification muddy flesh, stops stirring, and goes out the mechanical irrigation dress.
Embodiment 2: raw material 100kg, hang down machine heavy (top grade product)
(1) pouring cutmixer after the 30kg that pickles fat is made by 4-6mm orifice plate strand into carries out high speed and cuts and mix, the ice bits that add 10kg, cut while mixing 6 ℃ and add 8.4kg protein concentrate, 8kg cassava modified starch and 10kg ice bits to continue to cut to mix, wait cut while mixing 8 ℃ take the dish out of the pot form emulsification fat take out stand-by, meat temperature≤10 ℃.
(2) after 20kg fresh feed pork being divided into to the high 3-5cm of the being size of length and width bulk,-10 ± 2 ℃ of freezing 24h, taking-up is thawed can press...with one's finger to the raw meat surface and is started to cut and mix at a high speed while pressing rear appearance depression, until cut, mixes raw meat 3mm left and right granularity, takes out standby.
(3) get again orifice plate the twist system of 50kg fresh feed pork with 3-4mm, pour in cutmixer, turn/min of 3000-4000 cuts and mixes at a high speed, add the auxiliary materials such as 20kg ice bits, 3.8kg salt, 0.3kg sodium phosphate trimer, after high speed is cut and is mixed the meat gruel shape, add emulsification fat that above-mentioned steps (1) makes, frozen meat particle that step (2) is made and 20kg ice bits, 0.3kg ginger powder, 0.3kg garlic powder, 0.3kg white pepper powder, 1000 turn/min left and right stirring at low speed to meat uniform particles are scattered in the meat gruel filling, go out the mechanical irrigation dress.
The undeclared part of other the present invention relates to is same as the prior art.
Claims (4)
1. the processing method of a meat particle pork luncheon meat, is characterized in that first the fat after pickling being cut and being mixed separately, makes after emulsification fat to take out and deposit separately; Again block raw material frozen meat is directly cut and mixed to disperseing granularly, formed granular feedstock meat, taken out standby; Finally by carry out high speed after fresh feed meat strand system together with auxiliary material, cut and mix, when meat stuffing presents the chyle shape of fine and smooth thickness, above-mentioned emulsification fat, granular feedstock meat, spice and frozen water are put into to pot and carry out stirring at low speed, until the meat uniform particles is scattered in the meat gruel filling, go out the mechanical irrigation dress.
2. the processing method of meat particle pork luncheon meat according to claim 1, is characterized in that cutting the 4-6mm orifice plate strand system for front fat of mixing; After block raw material frozen meat adopts fresh feed meat to be divided into the high 3-5cm size of length and width bulk ,-10 ± 2 ℃ of freezing 24h, thaw can press...with one's finger to the meat surface when indentation falls into to start to cut until at normal temperatures and mix; Fresh feed meat is cut the orifice plate system of twisting of mixing front employing 3-4mm.
3. the processing method of meat particle pork luncheon meat according to claim 1, is characterized in that cutting turn at the 3000-4000/min of rotating speed of flail while mixing at a high speed, the rotating speed during stirring at low speed during blade reversion be controlled at 1000 turn/below min.
4. the processing method of meat particle pork luncheon meat according to claim 1, it is characterized in that described auxiliary material is salt, sodium phosphate trimer, white granulated sugar and carragheen, the comparatively every weight portion raw meat of the weight part ratio of they and raw meat is used 0.038-0.053 weight portion salt, 0.003 weight portion sodium phosphate trimer, 0.012 weight portion white granulated sugar and 0.003 weight portion carragheen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104534200A CN103462072A (en) | 2013-09-29 | 2013-09-29 | Processing method of meat-particle luncheon meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104534200A CN103462072A (en) | 2013-09-29 | 2013-09-29 | Processing method of meat-particle luncheon meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103462072A true CN103462072A (en) | 2013-12-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013104534200A Pending CN103462072A (en) | 2013-09-29 | 2013-09-29 | Processing method of meat-particle luncheon meat |
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| Country | Link |
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| CN (1) | CN103462072A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029987A (en) * | 2017-12-12 | 2018-05-15 | 遂宁市三丰食品有限公司 | A kind of low saturated fatty acid meat gruel can and its manufacture craft |
| CN113995048A (en) * | 2021-12-01 | 2022-02-01 | 植物肉(杭州)健康科技有限公司 | Plant-based meat product and prepared food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1298662A (en) * | 1999-12-06 | 2001-06-13 | 唐华荣 | Preparation of simulative fat in meat food |
| CN101396129A (en) * | 2007-09-29 | 2009-04-01 | 孙秀爱 | Meat food added with pork skin and preparation method thereof |
| CN102406180A (en) * | 2011-12-05 | 2012-04-11 | 徐伟 | Crystal-clear food composition containing natural bulk livestock and poultry meat product |
-
2013
- 2013-09-29 CN CN2013104534200A patent/CN103462072A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1298662A (en) * | 1999-12-06 | 2001-06-13 | 唐华荣 | Preparation of simulative fat in meat food |
| CN101396129A (en) * | 2007-09-29 | 2009-04-01 | 孙秀爱 | Meat food added with pork skin and preparation method thereof |
| CN102406180A (en) * | 2011-12-05 | 2012-04-11 | 徐伟 | Crystal-clear food composition containing natural bulk livestock and poultry meat product |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029987A (en) * | 2017-12-12 | 2018-05-15 | 遂宁市三丰食品有限公司 | A kind of low saturated fatty acid meat gruel can and its manufacture craft |
| CN113995048A (en) * | 2021-12-01 | 2022-02-01 | 植物肉(杭州)健康科技有限公司 | Plant-based meat product and prepared food |
| CN113995048B (en) * | 2021-12-01 | 2024-03-22 | 植物肉(杭州)健康科技有限公司 | Plant-based meat product and food product made therefrom |
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Application publication date: 20131225 |