阅读说明：本技术 一种腊肉的制备方法及其制备的腊肉 (Preparation method of preserved meat and preserved meat prepared by preparation method ) 是由 孔智美 罗庆体 柏中国 于 2020-06-12 设计创作，主要内容包括：本发明公开了一种腊肉的制备方法及其制备的腊肉,涉及食品加工的技术领域；一种腊肉的制备方法,包括以下步骤：S1肉条预处理：将肉切割成肉条,加入至柠檬酸水溶液中处理20min-50min,捞出肉条,制得鲜肉条；S2腌料制备：称取100重量份的纯净水,加入调味料,加热至沸腾熬制60min-100min,降至室温,制得腌料；S3腌制：将鲜肉条加入至腌料中,抽真空至压力为-0.09Mpa至-0.07Mpa,腌制48h-72h,制得腌制肉；S4烘烤：将步骤S3制得的腌制肉于50℃-60℃烘烤45h-50h,制得腊肉。腊肉的制备方法具有便于改善腊肉上调味料调味效果的优点；腊肉具有可改善腊肉上调味料调味效果的优点。(The invention discloses a preparation method of preserved meat and the preserved meat prepared by the same, relating to the technical field of food processing; a preparation method of preserved meat comprises the following steps: s1 pretreatment of the meat strips: cutting meat into strips, adding into citric acid water solution, treating for 20min-50min, taking out the strips, and making into fresh strips; s2 marinade preparation: weighing 100 parts by weight of purified water, adding seasonings, heating to boil, decocting for 60-100 min, and cooling to room temperature to obtain a marinade; s3 pickling: adding fresh meat strips into the pickling material, vacuumizing to the pressure of-0.09 Mpa to-0.07 Mpa, and pickling for 48h to 72h to obtain pickled meat; s4 baking: and (4) baking the pickled meat obtained in the step (S3) at the temperature of 50-60 ℃ for 45-50 h to obtain the preserved meat. The preparation method of the preserved meat has the advantage of improving the seasoning effect of the seasoning on the preserved meat conveniently; the preserved meat has the advantage of improving the seasoning effect of the seasoning on the preserved meat.)

1. A preparation method of preserved meat is characterized by comprising the following steps:

s1 pretreatment of the meat strips: cutting meat into 1Kg to 1.5Kg meat strips, adding into citric acid water solution with citric acid mass concentration of 3 to 8% (the rest is water) for treating for 20min to 50min, taking out the meat strips to obtain fresh meat strips;

s2 marinade preparation: weighing 100 parts by weight of purified water, adding flavoring, adding 0.3-0.4 part by weight of soy sauce, boiling, decocting for 60-100 min, and cooling to room temperature to obtain marinade; the seasoning comprises the following seasoning raw materials in parts by weight: 0.5-0.8 part of star anise powder, 0.3-0.5 part of salt, 0.3-0.6 part of pepper powder, 0.2-0.5 part of chili powder, 0.1-0.3 part of pepper powder, 0.1-0.2 part of monosodium glutamate, 0.05-0.08 part of xanthan gum and 0.2-0.4 part of bamboo fungus powder;

s3 pickling: adding the fresh meat strips prepared in the step S1 into the pickling material prepared in the step S2, wherein the liquid level of the pickling material is higher than the highest position of the fresh meat strips, vacuumizing to the pressure of-0.09 Mpa to-0.07 Mpa, and pickling for 48h to 72h to prepare pickled meat;

s4 baking: and (4) baking the pickled meat obtained in the step (S3) at the temperature of 50-60 ℃ for 45-50 h to obtain the preserved meat.

2. The method for preparing preserved meat according to claim 1, wherein the method comprises the following steps: the seasoning comprises the following raw materials in parts by weight: 0.5-0.8 part of star anise powder, 0.3-0.5 part of salt, 0.4-0.5 part of pepper powder, 0.3-0.4 part of chili powder, 0.15-0.25 part of pepper powder, 0.1-0.2 part of monosodium glutamate, 0.05-0.08 part of xanthan gum and 0.25-0.35 part of bamboo fungus powder.

3. The method for preparing preserved meat according to claim 1, wherein the method comprises the following steps: and step S1, cutting meat into 1Kg to 1.5Kg meat strips, adding the meat strips into citric acid aqueous solution with the citric acid mass concentration of 3 percent to 8 percent (the balance being water), carrying out ultrasonic treatment for 20min to 50min at the ultrasonic frequency of 28KHZ, and fishing out the meat strips to obtain the fresh meat strips.

4. The method for preparing preserved meat according to claim 3, wherein the step S1 comprises the steps of:

S1A ultrasonic treatment: cutting meat into 1Kg-1.5Kg meat strips, adding into citric acid water solution with citric acid mass concentration of 3-8% (water), performing ultrasonic treatment for 20min-50min at ultrasonic frequency of 28KHZ, and taking out meat strips to obtain sour meat strips;

S1B alcohol treatment: soaking sour meat strips in food grade ethanol for 2min-4min, taking out sour meat strips, and drying sour meat strips at 30-35 deg.C for 20min-50min to obtain fresh meat strips.

5. The preparation method of the preserved meat according to claim 2, wherein the preparation method of the seasoning comprises the following steps: weighing flavoring materials, mixing, and refining until the particle size is not more than 120 μm.

6. The method for preparing preserved meat according to claim 1, wherein the method comprises the following steps: the step S3 is carried out in a tumbling machine, and the tumbling speed is 6 revolutions per minute to 8 revolutions per minute.

7. The method for preparing preserved meat according to claim 1, wherein the method comprises the following steps: and S4, sterilizing the pickled meat obtained in the step S3 at 78-82 ℃ for 100-150 min, and then baking the cured meat at 50-60 ℃ for 45-50 h to obtain the preserved meat.

8. A preserved meat, which is characterized in that: the method for preparing a preserved meat according to any one of claims 1 to 7.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of preserved meat and the preserved meat prepared by the preparation method.

Background

The bacon is the bacon smoked by the smoke, has the characteristics of bright color and delicious taste, and is widely popular with people. With the continuous improvement of living standard, people begin to try to make preserved meat with various flavors.

Application publication No. CN107319353A discloses a spicy preserved meat and a preparation method thereof, the technical scheme is that meat strips are dried in the air, lotus root pulp is prepared into steeping fluid, small cauliflower leaves are decocted into filtrate, the filtrate is used for soaking the meat strips, the steeping fluid is used for steeping, hot pepper and five spices are added in the steeping process, and the steps of drying, freezing and smoking are carried out, so that the prepared preserved meat presents spicy taste, and the quality of the preserved meat is improved.

However, since the meat strips have a certain thickness, the seasonings in the soaking liquid are mainly attached to the surface of the meat and are not easy to enter the meat strips, and the seasoning effect of the seasonings in the soaking liquid is affected to a certain extent.

Disclosure of Invention

Aiming at the defects in the prior art, the first purpose of the invention is to provide a preparation method of preserved meat, which is convenient for improving the seasoning effect of the seasoning on the preserved meat, and has the advantage of improving the seasoning effect of the seasoning on the preserved meat to a certain extent.

The second purpose of the invention is to provide preserved meat, which has the advantage of improving the seasoning effect of the seasoning on the preserved meat.

In order to achieve the first object, the invention provides the following technical scheme: a preparation method of preserved meat comprises the following steps:

s1 pretreatment of the meat strips: cutting meat into 1Kg to 1.5Kg meat strips, adding into citric acid water solution with citric acid mass concentration of 3 to 8% (the rest is water) for treating for 20min to 50min, taking out the meat strips to obtain fresh meat strips;

s2 marinade preparation: weighing 100 parts by weight of purified water, adding flavoring, adding 0.3-0.4 part by weight of soy sauce, boiling, decocting for 60-100 min, and cooling to room temperature to obtain marinade; the seasoning comprises the following seasoning raw materials in parts by weight: 0.5-0.8 part of star anise powder, 0.3-0.5 part of salt, 0.3-0.6 part of pepper powder, 0.2-0.5 part of chili powder, 0.1-0.3 part of pepper powder, 0.1-0.2 part of monosodium glutamate, 0.05-0.08 part of xanthan gum and 0.2-0.4 part of bamboo fungus powder;

s3 pickling: adding the fresh meat strips prepared in the step S1 into the pickling material prepared in the step S2, wherein the liquid level of the pickling material is higher than the highest position of the fresh meat strips, vacuumizing to the pressure of-0.09 Mpa to-0.07 Mpa, and pickling for 48h to 72h to prepare pickled meat;

s4 baking: and (4) baking the pickled meat obtained in the step (S3) at the temperature of 50-60 ℃ for 45-50 h to obtain the preserved meat.

Through adopting above-mentioned technical scheme, handle the meat strip with citric acid solution, make a plurality of microcracks appear in the meat strip surface, make the meat more fluffy through evacuation processing at the salting in-process, make the seasoning change more and get into the meat strip inside, exert the effect of flavouring of seasoning more fully, improve customer satisfaction, improve product market competition.

Preferably, the seasoning comprises the following raw materials in parts by weight: 0.5-0.8 part of star anise powder, 0.3-0.5 part of salt, 0.4-0.5 part of pepper powder, 0.3-0.4 part of chili powder, 0.15-0.25 part of pepper powder, 0.1-0.2 part of monosodium glutamate, 0.05-0.08 part of xanthan gum and 0.25-0.35 part of bamboo fungus powder.

By adopting the technical scheme, the taste of the preserved meat is better improved, the customer satisfaction is improved, and the market competitiveness of products is improved by using a better seasoning raw material ratio.

Preferably, the step S1 is to cut the meat into 1Kg-1.5Kg meat strips, add the meat strips into citric acid aqueous solution with 3-8% (the rest is water) of citric acid mass concentration, perform ultrasonic treatment for 20min-50min at 28KHZ, and fish out the meat strips to obtain fresh meat strips.

By adopting the technical scheme, in the process of soaking the meat strips with the citric acid, the ultrasonic treatment is helpful for enabling the citric acid to uniformly act on the surface of the meat, so that microcracks are uniformly distributed on the surface of the meat, the seasoning can more uniformly enter the meat strips, the seasoning effect of the seasoning can be better played, the customer satisfaction is improved, and the product market competitiveness is improved.

Preferably, the step S1 includes the following steps:

S1A ultrasonic treatment: cutting meat into 1Kg-1.5Kg meat strips, adding into citric acid water solution with citric acid mass concentration of 3-8% (water), performing ultrasonic treatment for 20min-50min at ultrasonic frequency of 28KHZ, and taking out meat strips to obtain sour meat strips;

S1B alcohol treatment: soaking sour meat strips in food grade ethanol for 2min-4min, taking out sour meat strips, and drying sour meat strips at 30-35 deg.C for 20min-50min to obtain fresh meat strips.

By adopting the technical scheme, the meat strips are soaked in the food-grade ethanol, so that the residual citric acid on the surfaces of the meat strips is dissolved in the ethanol, and meanwhile, the residual water on the surfaces of the meat strips and the food-grade ethanol form an azeotrope to be removed from the meat strips, so that the roughness of the surfaces of the meat strips is improved, the seasoning is easier to enter the meat strips, the seasoning effect is more fully exerted, and the customer satisfaction is improved.

Preferably, the preparation method of the seasoning comprises the following steps: weighing flavoring materials, mixing, and refining until the particle size is not more than 120 μm.

By adopting the technical scheme, the seasoning particles are refined into fine particles, so that the seasoning is easier to enter the meat strips, the seasoning effect is better exerted, and the customer satisfaction is improved.

Preferably, the step S3 is performed in a tumbler at a tumbler rotation speed of 6 rpm to 8 rpm.

By adopting the technical scheme, the pickling treatment is carried out in the rotating rolling and kneading machine, so that various seasoning components in the seasoning are uniformly dispersed in the pickling material, the seasoning function is more fully exerted, the taste of the preserved meat is improved, and the satisfaction of customers is improved.

Preferably, in the step S4, the salted meat obtained in the step S3 is sterilized at 78-82 ℃ for 100-150 min and then baked at 50-60 ℃ for 45-50 h to obtain the preserved meat.

By adopting the technical scheme, the cured meat is sterilized at high temperature before being baked, so that the deterioration of the cured meat is delayed, the shelf life of the cured meat is prolonged, the application range of products is expanded, and the market value of the products is improved.

In order to achieve the second object, the invention provides the following technical scheme: a preserved meat is prepared by the preparation method of the preserved meat.

By adopting the technical scheme, the preparation method disclosed by the invention is used for preparing the preserved meat, so that the seasoning effect of the seasoning on the preserved meat is improved, the taste of the preserved meat is improved, the customer satisfaction is improved, and the product market value is improved.

In summary, the invention includes at least one of the following beneficial technical effects:

1. according to the invention, the meat strips are treated by the citric acid aqueous solution, so that microcracks are generated on the surfaces of the meat strips, the meat strips are fluffy under the vacuum condition, the seasonings in the pickling materials are easier to enter the meat strips, the seasoning effect of the seasonings on the preserved meat is better exerted, the taste of the preserved meat is improved, the satisfaction of customers is improved, the market competitiveness of products is improved, and the market value of the products is improved;

2. according to the invention, the meat strips are subjected to ultrasonic treatment, the sour meat strips are soaked in food-grade ethanol, and the preserved meat is pickled in the rotating tumbling machine, so that the seasonings are more uniformly dispersed in the preserved meat, the taste of the preserved meat is better improved, and the satisfaction of customers is improved; the invention can sterilize at high temperature before baking, which is helpful to prolong the shelf life of food and expand the application range of the product.

Detailed Description