阅读说明：本技术 一种重组肉的制备工艺 (Preparation process of recombined meat ) 是由 陈云超 吴巨浪 杨新明 梁少飞 于 2020-08-10 设计创作，主要内容包括：本发明公开了一种重组肉的制备工艺,该制备工艺为：对原料肉进行滚揉,并在滚揉过程中向原料肉输入冷媒,用于保持原料肉的表面温度和中心温度均匀,再将滚揉完成的原料肉成型,得到重组肉。本发明通过将原料肉进行滚揉,并在滚揉中通过输入冷媒来保持原料肉的表面温度和中心温度的均匀,能够将原料肉中的蛋白提取出来,且能够保证重组肉的的外观和口感,有效解决了重组肉通过添加粘结剂进行整合存在的问题,本发明提高了碎肉、块肉、肉粒等原料肉的利用率,有效降低了生产成品,具有美好的应用前景。(The invention discloses a preparation process of recombinant meat, which comprises the following steps: and rolling and kneading the raw meat, inputting a refrigerant into the raw meat in the rolling and kneading process for keeping the surface temperature and the central temperature of the raw meat uniform, and forming the rolled and kneaded raw meat to obtain the recombinant meat. According to the invention, the raw meat is rolled and kneaded, and the surface temperature and the central temperature of the raw meat are kept uniform by inputting the refrigerant in the rolling and kneading process, so that the protein in the raw meat can be extracted, the appearance and the taste of the recombined meat can be ensured, the problem of the recombined meat integrated by adding the binder is effectively solved, the utilization rate of the raw meat such as minced meat, meat cubes and meat particles is improved, the production of finished products is effectively reduced, and the method has a good application prospect.)

1. A preparation process of recombined meat is characterized in that the preparation process comprises the following steps: and rolling and kneading the raw meat, inputting a refrigerant into the raw meat in the rolling and kneading process, and forming the rolled and kneaded raw meat to obtain the recombined meat.

2. Process for the preparation of restructured meat according to claim 1, comprising the following steps:

s1, rolling and kneading by refrigerant: rolling and kneading raw meat, and intermittently and circularly inputting gaseous and liquid refrigerants in the rolling and kneading process until the surface temperature of the raw meat reaches-3 to-6 ℃ and the central temperature reaches-1 to-4 ℃, and finishing rolling and kneading;

s2, integrated molding: and (3) integrating and molding the raw meat rolled and kneaded in the S1 in a mold to obtain recombined meat.

3. The process for preparing restructured meat according to claim 2, wherein the tumbling speed in S1 is 8 to 12 r/min.

4. The process of claim 2 or 3, wherein the cooling medium is at least one of liquid carbon dioxide and liquid nitrogen.

5. The process of claim 4, wherein the S1 is a process of intermittently and cyclically feeding gaseous and liquid refrigerants, which comprises:

in the rolling and kneading process, gaseous and liquid refrigerants are intermittently and circularly input in a gaseous refrigerant 10-20 s and liquid refrigerant 5-10 s input mode.

6. The process of claim 2, wherein the step S1 further comprises a pretreatment process, the pretreatment process at least comprises: thawing the raw meat, removing fascia of the raw meat, and carrying out artificial finishing treatment.

7. The process for preparing restructured meat according to claim 2, wherein said step of performing S2 further comprises a post-treatment process, said post-treatment process at least comprising: and (4) carrying out quick freezing treatment on the recombined meat obtained in the S2.

8. The process for preparing restructured meat according to claim 7, wherein the shock freezing process comprises: the restructured meat is snap frozen below-35 ℃ until the core temperature of the restructured meat reaches below-18 ℃.

9. The restructured meat prepared by the preparation process according to any one of claims 1 to 8.

Technical Field

The invention belongs to the technical field of recombinant meat preparation, and particularly relates to a preparation process of recombinant meat.

Background

Restructured meat refers to a product having an appearance and texture comparable to that of whole meat obtained by combining meat products such as meat pieces, ground meat, or meat particles having different sizes. Meat products are an important source of protein for humans, and meat product processing is an important component in the food industry. However, in the meat product processing, the ground meat or meat particles cannot be fully utilized for processing and quality reasons, and the low-cost ground meat can be fully utilized by the meat restructuring technology, so that the appearance and the structure of the ground meat are improved, and the market value of the ground meat is increased.

At present, the restructured meat is mostly integrated by adding a binder, so that the taste of the meat is changed, and the problem of food safety exists.

Disclosure of Invention

In view of the above, an object of the present invention is to provide a process for preparing restructured meat, which can extract proteins from raw meat by kneading raw meat and feeding a cooling medium during kneading to maintain the uniformity of the surface temperature and the center temperature of the raw meat, ensure the appearance and the taste of the restructured meat, and effectively solve the problems of restructured meat integrated by adding a binder.

The technical scheme adopted by the invention is as follows:

a preparation process of recombinant meat comprises the following steps: and rolling and kneading the raw meat, inputting a refrigerant into the raw meat in the rolling and kneading process for keeping the surface temperature and the central temperature of the raw meat uniform, and forming the rolled and kneaded raw meat to obtain the recombinant meat.

Drawings

Fig. 1 is a tissue grade chart corresponding to tissue evaluation performed after the recombinant meat is cooked in the preparation process of the recombinant meat provided by the invention.

Detailed description of the invention

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

In the concrete implementation, through rolling the in-process input refrigerant of kneading, will roll and rub the process and combine together with refrigerant cooling process, both supplement each other, make the refrigerant fully absorbed to guarantee the uniformity of surface temperature and the central temperature of raw materials meat, roll simultaneously and rub the process and can also draw out the albumen of raw materials meat itself, increase the viscidity of raw materials meat, can carry out the integrated molding under the condition of not adding the binder.

Preferably, the method comprises the following steps:

s1, rolling and kneading by refrigerant: rolling and kneading raw meat, and intermittently and circularly inputting gaseous and liquid refrigerants in the rolling and kneading process until the surface temperature of the raw meat reaches-3 to-6 ℃ and the central temperature reaches-1 to-4 ℃, and finishing rolling and kneading;

s2, integrated molding: and (3) integrating and molding the raw meat rolled and kneaded in the S1 in a mold to obtain recombined meat.