CN108887552A - The processing method for promoting meat sausage anti-corrosive properties - Google Patents

Abstract

The invention relates to a processing method for improving the antiseptic properties of meat filling products. The processing method includes selecting meat materials, marinating, chopping, stirring, rolling, pouring, steaming, smoking, cooling, vacuum packaging, autoclaving, inspection, In the steps of finished product and the like, lysozyme is added in the pickling step, and the mass ratio of the lysozyme to the meat material is 1:5000. This kind of processing method for making meat filling products can not only effectively prolong the shelf life, but also lysozyme, as a natural protein, can act on nutrients in the gastrointestinal tract to be digested and absorbed, and is non-toxic to the human body and will not remain in the body. The original flavor and taste of the product can not be destroyed, and the processed meat filling products are rich in nutrition and tender in taste, and have very ideal technical effects.

Description

Processing method for improving antiseptic properties of meat filling products

technical field

The invention relates to a processing method for improving the antiseptic performance of meat filling products.

Background technique

Along with the rapid development of social economy, people's life rhythm is accelerated day by day, and cooked food product is then more and more subject to people's liking, especially meat filling product, can be eaten unpacked, and mouthfeel is good and has certain nutritive value, but Meat filling products are extremely vulnerable to microbial attack during preservation and cause spoilage. Therefore, using preservatives to simulate microorganisms and delay spoilage is one of the important technologies for food preservation today; in traditional processing methods, in order to ensure the shelf life of products To be extended, chemical food preservatives will be added in the process of marinating and rolling raw meat. For example, sodium nitrite is the most commonly used food additive. It is characterized by coloring and preservation, increasing the freshness of meat, and inhibiting The role of microorganisms helps to maintain the structure and nutritional value of meat products, but the disadvantages of sodium nitrite are also obvious, its shelf life is short, and because it is a highly toxic substance in food additives, the human body's limit intake once It should not exceed 0.3g at most. If it exceeds this limit intake, it will cause sodium nitrite poisoning and even death. Since chemical food preservatives are made after chemical reactions, improper use will have certain side effects. Long-term Excessive intake will cause certain damage to the health of consumers, and the traditional process requires high-temperature sterilization after packaging, which makes the brittleness of meat filling products worse and destroys the original taste of the product. There are certain drawbacks and hidden dangers in the process of finished products, and there is still a lot of room for improvement and perfection.

Contents of the invention

The purpose of the present invention is to provide a method of adding lysozyme to replace chemical food preservatives during the processing of meat-filled products to solve the problems of large side effects, impact on health, short shelf life, and damage to the original taste of the product. Sexual processing methods.

The processing method for improving the antisepticity of meat-filled products proposed by the present invention comprises the following steps: thawing the raw materials first, and selecting a required portion of the meat from it, marinating the selected meat, and then marinating the cured meat. The good meat is minced, stirred and further kneaded before being poured, and then the poured meat is steamed, roasted and smoked in turn, and after cooling, it is vacuum-packed, and it is the finished product after high-pressure sterilization and inspection. In the pickling step, lysozyme is used as a preservative, and the mass ratio of the lysozyme to the meat material is 1:5000.

The autoclaving is carried out under the condition of 0.27mpa.

In the vacuum packaging step, prepare diluted enzyme solution with lysozyme according to the ratio of 1:5000, and spray it on the outer packaging of the food or soak the outer packaging of the food in the diluted enzyme solution of lysozyme for 2 to 3 hours, take it out and dry it, and then put it on Meat filling products are vacuum packed.

Before the vacuum packaging, the lysozyme dilution is sprayed on the outer packaging, and then pasteurized at 80-100°C for 25-30 minutes.

The processing method proposed by the present invention to improve the antiseptic properties of meat filling products uses lysozyme to replace traditional chemical preservatives in the process of pickling on the basis of traditional processing methods. The effect is that lysozyme can play a role in coloring, hair Its antiseptic effect is better than that of sodium nitrate, and lysozyme uses egg white as raw material, which is a non-toxic, harmless and safe natural preservative, which can make meat filling products original The organizational structure, natural ingredients and nutrients are not destroyed, and the processed products have the characteristics of rich nutrition and tender taste. Compared with traditional chemical preservatives, the shelf life of meat filling products can be more than doubled; in traditional In the production method, after the product is vacuum-packed, it needs to undergo high-temperature sterilization to extend the shelf life of the product. However, after high-temperature sterilization, the product becomes less brittle and even produces a steamed taste, which destroys the original taste of the product. . However, in this processing method, the lysozyme diluent is sprayed on the package during vacuum packaging or the package is immersed in the lysozyme diluent for 2-3 hours and dried before use. The lysozyme can be fixed on the food packaging without heating. Or cold sterilization and other steps, avoiding the destruction of the original flavor of food by high temperature sterilization, especially for heat-sensitive products. Before vacuum packaging, add an appropriate amount of lysozyme diluent and use pasteurization to sterilize the product, so that the product has a more ideal fresh-keeping effect after vacuum packaging. The processing method proposed by the present invention can not only effectively prolong the shelf life of meat filling products, but also has less nutrient destruction, has the characteristics of rich nutrition and tender taste, and lysozyme, as a kind of natural protein, can act on nutrient substances in the gastrointestinal tract to be digested It is non-toxic to the human body and will not remain in the body. At the same time, it can ensure the original flavor and taste of the product, and has very ideal technical effects.

Detailed ways:

The processing method proposed by the present invention for improving the antiseptic properties of meat-filled products comprises the following steps: firstly thawing the raw materials, then selecting a required part of the meat from the thawed raw materials, marinating the selected meat, In the marinating step, lysozyme is added simultaneously for preservation and preservation, and the mass ratio of the lysozyme to the meat material is 1:5000; Subsequently, the filled meat is steamed, roasted and smoked successively, and after the meat is cooled, it is vacuum-packed, and the lysozyme dilution is prepared according to the ratio of 1:5000 before the vacuum packaging step, and then in the step of vacuum packaging , Spray the diluted enzyme solution prepared by lysozyme on the food packaging, or immerse the food packaging in the diluted enzyme dilution solution for 2 to 3 hours, and then vacuum-pack the meat products after drying; or spray the lysozyme dilution solution On the outer package, pasteurize it at a temperature of 80-100 ℃ for 25-30 minutes to obtain a more ideal fresh-keeping and anti-corrosion effect; the packaged product is autoclaved at 0.27mpa, The finished product can be obtained after the inspection is completed. This kind of processing method for making meat filling products can more than double the shelf life of the product, and uses lysozyme as a preservative and preservative, which is natural, non-toxic and harmless, and has a better insurance effect. At the same time, it eliminates heat sterilization and cold sterilization And other steps can ensure that the original flavor and taste of the product will not be destroyed, and the processed meat filling products are rich in nutrition and tender in taste, and have very ideal technical effects.

Claims (4)

1. A processing method for improving the antiseptic properties of meat filling products. The processing method comprises the following steps: firstly thawing the raw materials, and selecting the required meat material therefrom, marinating the selected meat material, and then marinating the marinated meat. Cutting, stirring, and further kneading of the meat material, followed by pouring, followed by steaming, roasting and smoking of the poured meat material, vacuum packaging after cooling, and finished product after high-pressure sterilization and inspection, which is characterized in that: In the pickling step, lysozyme is used as a preservative, and the mass ratio of the lysozyme to the meat material is 1:5000. 2. The processing method according to claim 1, characterized in that: the high-pressure sterilization is carried out under the condition of 0.27mpa. 3. The processing method according to claim 1, characterized in that: in the vacuum packaging step, prepare a diluted enzyme solution with lysozyme at a ratio of 1:5000, and spray it on the food outer packaging or immerse the food outer packaging Dilute the enzyme solution with lysozyme for 2 to 3 hours, take it out and dry it, and then vacuum pack the meat products. 4. The processing method according to claim 1, characterized in that before the vacuum packaging, the lysozyme diluent is sprayed on the outer packaging, and then pasteurized at 80-100°C for 25-30 min .