阅读说明：本技术 一种腊肉制品的加工方法 (Processing method of preserved meat product ) 是由 王海滨 董雪 高玲 胡依黎 廖鄂 程水源 于 2019-11-28 设计创作，主要内容包括：本发明公开一种腊肉制品的加工方法,涉及肉制品加工技术领域。所述腊肉制品的加工方法包括以下步骤：将氯化钠、氯化钾以及氯化钙混合制成复配盐,备用；将白砂糖、料酒、辣椒粉、生姜粉以及所述复配盐混匀制成调味料；将花椒、小茴香、桂皮、丁香以及甘草混合并粉碎处理,得香辛料；取猪的后腿肉,置于真空滚揉机中,加入烟熏液、所述调味粉以及所述香辛料,进行真空滚揉腌制,得腌制肉；于40～60℃温度下,对所述腌制肉进行烘烤,得腊肉制品。本发明旨在解决传统干腌法生产腊肉周期长、钠盐含量高且产品质量不稳定的缺陷。(The invention discloses a processing method of a preserved meat product, and relates to the technical field of meat product processing. The processing method of the preserved meat product comprises the following steps: mixing sodium chloride, potassium chloride and calcium chloride to prepare compound salt for later use; mixing white granulated sugar, cooking wine, chili powder, ginger powder and the compound salt uniformly to prepare a seasoning; mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery; taking the pork hind leg meat of the pig, putting the pork hind leg meat into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat; and baking the cured meat at the temperature of 40-60 ℃ to obtain the preserved meat product. The invention aims to overcome the defects of long period, high sodium salt content and unstable product quality of the preserved meat produced by the traditional dry pickling method.)

1. A processing method of a preserved meat product is characterized by comprising the following steps:

mixing sodium chloride, potassium chloride and calcium chloride to prepare compound salt for later use;

mixing white granulated sugar, cooking wine, chili powder, ginger powder and the compound salt uniformly to prepare a seasoning;

mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery;

taking the pork hind leg meat of the pig, putting the pork hind leg meat into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat;

and baking the cured meat at the temperature of 40-60 ℃ to obtain the preserved meat product.

2. The method for processing a preserved meat product as claimed in claim 1, wherein sodium chloride, potassium chloride and calcium chloride are mixed to prepare a complex salt, and in the step of preparing for use, the mass percent of the sodium chloride is 55-65%, the mass percent of the potassium chloride is 25-18%, and the balance is calcium chloride.

3. The method for processing a bacon product according to claim 2, wherein the weight ratio of the sodium chloride, the potassium chloride and the calcium chloride in the complex salt is 6:2: 2.

4. The method for processing the bacon product as claimed in claim 1, wherein the flavoring added to every 200 parts of the ham meat comprises the following components in parts by weight: 5-7 parts of complex salt, 2-4 parts of white granulated sugar, 6-12 parts of cooking wine, 1-3 parts of chilli powder and 1-3 parts of ginger powder.

5. The method for processing the bacon product according to claim 1, wherein the spice added into every 200 parts of the ham meat comprises the following components in parts by weight: 2-4 parts of pepper, 4-8 parts of fennel, 2-4 parts of cinnamon, 1-2 parts of clove and 2-4 parts of liquorice.

6. The method for processing the bacon product according to claim 1, wherein in the step of taking the back leg meat of the pig, putting the back leg meat into a vacuum tumbling machine, adding the liquid smoke, the seasoning powder and the spices, and performing vacuum tumbling and pickling to obtain pickled meat, 4-8 parts of the liquid smoke is added to 200 parts of the back leg meat.

7. The method for processing the bacon product according to claim 1, wherein the step of taking the ham meat of the pig, putting the ham meat into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling for pickling to obtain the pickled meat comprises the following steps:

taking the pork hind leg meat of the pig, putting the pork hind leg meat in a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing;

rolling and kneading the meat for pickling at 1-4 ℃ under a vacuum environment of 40-50 KPa, rolling and kneading every 8-12 min for 20-25 min, and rolling and kneading for 4-8 h in total to obtain pickled meat.

8. The processing method of the preserved meat product as claimed in claim 1, wherein the step of baking the cured meat at a temperature of 40 to 60 ℃ to obtain the preserved meat product, the baking time is 24 to 32 hours.

Technical Field

The invention relates to the technical field of meat product processing, in particular to a processing method of a preserved meat product.

Background

The preserved meat is a typical traditional Chinese meat product, which is a raw meat product prepared by taking fresh and frozen livestock and poultry meat as a raw material, removing bones, cutting into strips, pickling with salt and other seasonings, and carrying out long-term air drying, fermentation or artificial baking and smoking. The preserved meat product is famous for all ages due to bright color, delicious taste, strong fragrance and unique shape, and is an important component of the world's precious diet culture. Meanwhile, the preserved meat product has low production cost, easy production and processing, rich nutrition, unique flavor and easy storage, and is deeply favored by consumers.

The pickling is an important link in the processing process of preserved meat, and the traditional pickling process generally adopts a dry pickling method, namely, pickling agents such as salt and the like are directly wiped on the surfaces of meat blocks and then stacked in a container or stacked into meat stacks with a certain height, so that salt is permeated into the meat, and the purposes of improving the flavor of the product and preventing corrosion are achieved. However, the method has the problems of low salt penetration speed, uneven penetration amount and the like, so that the whole production period is longer, the color and the taste of the product are inconsistent, the labor intensity is high, and the method is not beneficial to large-scale industrial production of enterprises.

Disclosure of Invention

The invention mainly aims to provide a processing method of a preserved meat product, and aims to overcome the defects that the production period of preserved meat by a traditional dry-curing method is long and the product quality is unstable.

In order to achieve the purpose, the invention provides a processing method of a preserved meat product, which comprises the following steps:

mixing sodium chloride, potassium chloride and calcium chloride to prepare compound salt for later use;

mixing white granulated sugar, cooking wine, chili powder, ginger powder and the compound salt uniformly to prepare a seasoning;

mixing fructus Zanthoxyli, fructus Foeniculi, cortex Cinnamomi Japonici, flos Caryophylli and Glycyrrhrizae radix, and pulverizing to obtain spicery;

taking the pork hind leg meat of the pig, putting the pork hind leg meat into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat;

and baking the cured meat at the temperature of 40-60 ℃ to obtain the preserved meat product.

Optionally, sodium chloride, potassium chloride and calcium chloride are mixed to prepare a compound salt, and in the standby step, the mass percent of the sodium chloride is 55-65%, the mass percent of the potassium chloride is 25-18%, and the balance is calcium chloride.

Optionally, in the complex salt, the weight ratio of the sodium chloride to the potassium chloride to the calcium chloride is 6:2: 2.

Optionally, the seasoning added into every 200 parts of the back leg meat comprises the following components in parts by weight: 5-7 parts of complex salt, 2-4 parts of white granulated sugar, 6-12 parts of cooking wine, 1-3 parts of chilli powder and 1-3 parts of ginger powder.

Optionally, the spice added into every 200 parts of the ham meat comprises the following components in parts by weight: 2-4 parts of pepper, 4-8 parts of fennel, 2-4 parts of cinnamon, 1-2 parts of clove and 2-4 parts of liquorice.

Optionally, putting the back leg meat of the pig into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and performing vacuum tumbling and pickling to obtain pickled meat, wherein 4-8 parts of the smoking liquid is added into every 200 parts of the back leg meat.

Optionally, the step of taking the pork hind legs of the pigs, putting the pork hind legs into a vacuum tumbling machine, adding the smoking liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat comprises the following steps:

taking the pork hind leg meat of the pig, putting the pork hind leg meat in a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, and uniformly mixing;

rolling and kneading the meat for pickling at 1-4 ℃ under a vacuum environment of 40-50 KPa, rolling and kneading every 8-12 min for 20-25 min, and rolling and kneading for 4-8 h in total to obtain pickled meat.

Optionally, in the step of baking the cured meat at the temperature of 40-60 ℃ to obtain the cured meat product, the baking time is 24-32 hours.

According to the technical scheme, the traditional edible sodium salt is replaced by the compound salt formed by mixing the calcium chloride, the potassium chloride and the sodium chloride, on the premise of keeping the original quality of the meat product, the content of the sodium salt in the product is reduced, the meat product is healthier to eat, meanwhile, the content of potassium and calcium is increased, on one hand, the effect of supplementing potassium and calcium is achieved, on the other hand, the introduced calcium ions activate the calpain, and the tenderness of the preserved meat product is improved; meanwhile, the vacuum tumbling pickling-liquid fumigation method is combined, so that the dissolution of salt-soluble protein is accelerated, the tenderness and water-retaining property of the meat blocks are improved, and the quality of the meat blocks is improved; the penetration and the uniform distribution of the curing liquid and the smoking liquid are promoted, so that the stable quality of the preserved meat is ensured, the flavor of the preserved meat is improved, the production period is shortened, the growth of microorganisms is inhibited, and the storage period of the product is prolonged.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.

Fig. 1 is a schematic flow chart of an embodiment of a processing method of a bacon product according to the present invention.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The pickling is an important link in the processing process of preserved meat, and the traditional pickling process generally adopts a dry pickling method, namely, pickling agents such as salt and the like are directly wiped on the surfaces of meat blocks and then stacked in a container or stacked into meat stacks with a certain height, so that salt is permeated into the meat, and the purposes of improving the flavor of the product and preventing corrosion are achieved. However, the method has the problems of low salt penetration speed, uneven penetration amount and the like, so that the whole production period is longer, the color and the taste of the product are inconsistent, the labor intensity is high, and the method is not beneficial to large-scale industrial production of enterprises.

In view of the above, the invention provides a processing method of a preserved meat product, which has a short production period, and the processed preserved meat product is healthy and nutritious to eat, and has stable quality and excellent quality. Fig. 1 is an embodiment of the processing method of the preserved meat product of the present invention.

Referring to fig. 1, the processing method of the bacon product includes the following steps:

and step S10, mixing sodium chloride, potassium chloride and calcium chloride to prepare compound salt for later use.

In this embodiment, sodium chloride, potassium chloride and calcium chloride are mixed to prepare a complex salt to replace the traditional edible sodium salt.

The excessive intake of sodium chloride can increase the probability of hypertension and cardiovascular diseases of human bodies and cause serious damage to the health of human bodies, the direct reduction of the consumption of the sodium chloride can reduce the content of the sodium chloride in products, but can also cause the deterioration of the antiseptic effect of the products, thereby shortening the storage period, and simultaneously, the water retention property, the texture property and the flavor of the products can also be deteriorated. The molecular composition and chemical properties of the potassium chloride and the calcium chloride are similar to those of the sodium chloride, the potassium chloride and the calcium chloride have the characteristics of salty taste similar to that of the sodium chloride and the like, the sodium chloride can be partially replaced, in addition, the potassium and the calcium are necessary elements for human bodies, and the potassium and calcium supplement effect can be realized for people with potassium and calcium deficiency by eating the product of the embodiment. In addition, calcium ions can activate calpain, so that the interaction between actin and myosin is promoted, and the tenderness of the product is improved.

However, considering that excessive replacement of potassium chloride can generate unacceptable bitter taste or metallic taste, and calcium chloride can affect the quality of meat products to a certain extent due to high charge density, the embodiment controls the mass percentages of sodium chloride, potassium chloride and calcium chloride in the compound salt, wherein the mass percentage of sodium chloride is 55-65%, the mass percentage of potassium chloride is 25-18%, and the balance is calcium chloride. Preferably, the weight ratio of sodium chloride, potassium chloride and calcium chloride in the compound salt is 6:2:2, namely, the sodium chloride accounts for 60%, the potassium chloride accounts for 20% and the calcium chloride accounts for 20%.

In this example, calcium chloride, sodium chloride, and potassium chloride are all food grade.

And step S20, uniformly mixing the white granulated sugar, the cooking wine, the chilli powder, the ginger powder and the compound salt to prepare the seasoning.

In this embodiment, the compound salt prepared in step S10, white granulated sugar, cooking wine, chili powder, and ginger powder are mixed in proportion to prepare a seasoning for use in step S40, and the seasoning added to every 200 parts of ham meat includes the following components in parts by weight: 5-7 parts of complex salt, 2-4 parts of white granulated sugar, 6-12 parts of cooking wine, 1-3 parts of chilli powder and 1-3 parts of ginger powder.

And step S30, mixing and crushing the pepper, the fennel, the cinnamon, the clove and the liquorice to obtain the spice.

In the embodiment, the pepper, the fennel, the cinnamon, the clove and the liquorice are mixed according to a certain proportion and are crushed to prepare the spice for use in step S40, and the spice added into each 200 parts of the ham meat comprises the following components in parts by weight: 2-4 parts of pepper, 4-8 parts of fennel, 2-4 parts of cinnamon, 1-2 parts of clove and 2-4 parts of liquorice.

It should be noted that the purpose of steps S20 and S30 is to prepare the flavors and spices required in step S40. There is no precedence order between them, and step S20 can be performed before, after, or simultaneously with step S30.

And step S40, putting the ham meat of the pig into a vacuum tumbling machine, adding the smoked liquid, the seasoning powder and the spices, and carrying out vacuum tumbling and pickling to obtain pickled meat.

The embodiment selects the back leg meat of the fresh pig as the raw material. Pouring the ham meat into a vacuum rolling and kneading machine, adding the smoking liquid, the seasoning powder and the spices, uniformly mixing, and then carrying out vacuum rolling and kneading for pickling. Wherein the addition amount of each raw material and auxiliary material is that every 200 parts of hind leg meat is added with 4-8 parts of smoking liquid; adding 5-7 parts of compound salt, 2-4 parts of white granulated sugar, 6-12 parts of cooking wine, 1-3 parts of chilli powder and 1-3 parts of ginger powder; and adding 2-4 parts of pepper, 4-8 parts of fennel, 2-4 parts of cinnamon, 1-2 parts of clove and 2-4 parts of liquorice.