阅读说明：本技术 一种软包装把子肉减菌化加工方法 (Soft package minced fillet processing method capable of reducing bacteria ) 是由 陶海腾 崔波 于滨 邹飞雪 董宇晴 于 2019-11-04 设计创作，主要内容包括：本发明提供一种软包装把子肉减菌化加工方法,属于食品后续加工保藏领域,具体的,将已经烹饪好的把子肉通过以下步骤进行：(1)高温蒸煮袋低温真空包装；(2)高温灭菌提质。在蒸煮袋中保留一部分卤汁,一方面保证了袋体的密封性,另一方面维持了把子肉的原风味。本发明延长了把子肉的货架期,更方便于市场销售。(The invention provides a processing method for sterilizing soft package bundle meat, belonging to the field of food subsequent processing and preservation, and particularly comprising the following steps of: (1) vacuum packaging the high-temperature steaming bag at low temperature; (2) and (5) high-temperature sterilization and quality improvement. A part of marinade is reserved in the cooking bag, so that the sealing performance of the bag body is ensured, and the original flavor of the pork is maintained. The invention prolongs the shelf life of the braised pork and is more convenient for market sale.)

1. A soft package meat sterilization processing method is characterized by comprising the following steps:

(1) and (3) low-temperature vacuum packaging of the high-temperature steaming bag: adding 40-50 deg.C meat into high temperature steamed aluminum foil bag, vacuum packaging, adding one quarter of the volume of marinade into each bag, simultaneously vacuumizing, and packaging;

(2) high-temperature sterilization and quality improvement: the steam pressure is ensured not to be lower than 0.2kg/cm in the sterilization process²Firstly, the temperature of the sterilization pot is raised to 100 ℃ within 5min and kept for 5min, the temperature is raised to 110 ℃ within 2min and kept for 5min, then the temperature is raised to 120 ℃ within 2min and kept for 5min, and finally the temperature is raised to 125 ℃ and kept for 10 min.

2. The method of claim 1, wherein the retorted aluminum foil pouch is uv sterilized prior to use.

3. The method of claim 1, wherein the marinade is added first and then the meat is added to ensure that the meat does not stick to the inner wall of the retorted aluminum foil pouch.

4. The method of claim 1, wherein the pork chop is prepared by the method comprising:

(1) raw material sterilization: selecting and picking streaky pork with skin, cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting in boiled water twice for 3-5 min/time;

(2) aseptic sauce juice: and (3) dark soy sauce: preparing sauce with white sugar as main material, slowly adding white sugar into dark soy sauce, controlling the concentration of white sugar at 20% -30%, heating while stirring, and boiling for 10-15 min;

(3) and (3) bacon sterilization: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 15-20 h;

(4) and (3) frying and sterilizing: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;

(5) aseptic marinade: heating a pot, pouring vegetable oil, putting 3-5 parts of cut ginger slices, 6-8 parts of 3-5cm green Chinese onion sections, 2-4 parts of pepper and 2-3 parts of star anise into the oil, frying with hot oil, pouring 80-90 parts of sauce for pickling meat, adding 20-40 parts of water, 4-6 parts of cassia bark and 3-5 parts of galangal into the oil after boiling, and boiling the sauce again;

(6) moderate stewing: quickly placing the fried meat into boiling marinade, stewing with strong fire for 10-15min and small fire for 30-50min until meat pieces reach 6-7, and cooling to 40-50 deg.C.

Technical Field

The invention relates to the field of late packaging of food, in particular to a method for processing soft-packaged pork chops in a bacteria-reducing manner.

Background

The meat of the fruit is originated from the sui dynasty, belongs to the Lu vegetable system and is a unique famous food in Jinan. The meat is called meat because the meat is bound by hemp ropes during the preparation process, and a piece of meat is held. The pork slices are generally large-sized streaky pork with skin, and are prepared by pickling and stewing, and the pork slices are fat and not greasy in taste, thin and not stubborn, bright in color and mellow in taste. The meat is boiled by thick oil red sauce, but is not salty, and is just used for cooking. The rice is poured on the white rice with the meat and the juice when the white rice is hot, the rice fragrance and the meat fragrance are brought out by matching the meat with one another, local people enjoy the meat with no ethical features, and the unique charm of the rice represents the food culture of old Jinan. However, the conventional meat is sold in shops at present, and has the advantages of small scale, large process difference, unstable flavor and nonstandard production. Moreover, the meat has much juice and high protein, microorganisms are easy to reproduce to cause decay, and the meat can be eaten only when being eaten, the consumption range is only limited in the south of China and the periphery, and the meat cannot radiate the whole country.

The soft package is a common product situation of western meat products such as round legs, square legs and slices, and the soft package meat products can be stored for 6-12 months at normal temperature after high-temperature sterilization. In addition, the package is convenient to carry and easy to open, and is widely popular in the market. The soft package technology of cooked meat products and the like is researched in 70 s of the 20 th century in China, and the products comprise Chinese traditional meat and poultry products such as trotters, roast chickens, seasoned ducks and the like. However, the product has the problems of deteriorated flavor, crisp texture, heavy can flavor and the like due to high-temperature sterilization treatment, and the development market is limited to a certain extent.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a simple, high-efficiency and large-scale industrial production-easy soft-package meat-stem bacteria-reducing processing method.

A soft package meat sterilization processing method comprises the following steps:

1. and (3) low-temperature vacuum packaging of the high-temperature steaming bag: adding 40-50 deg.C meat into high temperature steamed aluminum foil bag, vacuum packaging, adding 25% of marinade per bag, vacuumizing, and packaging;

2. high-temperature sterilization and quality improvement: during the sterilization process, the steam pressure is not lower than 0.2kg/cm2, the sterilization pot is firstly heated to 100 ℃ within 5min and kept for 5min, the sterilization pot is heated to 110 ℃ within 2min and kept for 5min, then the sterilization pot is heated to 120 ℃ within 2min and kept for 5min, and finally the sterilization pot is heated to 125 ℃ and kept for 10 min.

Wherein, the high-temperature stewing aluminum foil bag is subjected to ultraviolet sterilization before use.

Wherein, the marinade is firstly put in and then the meat is put in, so that the meat is not adhered to the inner wall of the high-temperature stewing aluminum foil bag.

The preparation method of the preserved szechuan lovage seed meat comprises the following steps:

1. raw material sterilization: selecting and picking streaky pork with skin, cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting in boiled water twice for 3-5 min/time;

2. aseptic sauce juice: and (3) dark soy sauce: preparing sauce with white sugar as main material, slowly adding white sugar into dark soy sauce, controlling the concentration of white sugar at 20% -30%, heating while stirring, and boiling for 10-15 min;

3. and (3) bacon sterilization: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 15-20 h;

4. and (3) frying and sterilizing: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;

5. aseptic marinade: heating a pot, pouring vegetable oil, putting 3-5 parts of cut ginger slices, 6-8 parts of 3-5cm green Chinese onion sections, 2-4 parts of pepper and 2-3 parts of star anise into the oil, frying with hot oil, pouring 80-90 parts of sauce for pickling meat, adding 20-40 parts of water, 4-6 parts of cassia bark and 3-5 parts of galangal into the oil after boiling, and boiling the sauce again;

6. moderate stewing: quickly placing the fried meat into boiling marinade, stewing with strong fire for 10-15min and small fire for 30-50min until meat pieces reach 6-7, and cooling to 40-50 deg.C.

Detailed Description

Firstly, the pork chops are prepared according to the following method:

1. raw material sterilization: selecting and picking streaky pork with skin, cutting into rectangular blocks with length of 15cm, width of 5cm and thickness of 1cm, cleaning, and decocting in boiled water twice for 3-5 min/time;

2. aseptic sauce juice: and (3) dark soy sauce: preparing sauce with white sugar as main material, slowly adding white sugar into dark soy sauce, controlling the concentration of white sugar at 20% -30%, heating while stirring, and boiling for 10-15 min;

3. and (3) bacon sterilization: after the sauce is completely cooled, slowly pouring the sauce into the cut meat pieces, turning over the meat pieces to ensure that the meat pieces are uniformly distributed, blanching with boiled water in a pickling tank, and sealing and pickling for 15-20 h;

4. and (3) frying and sterilizing: putting the pickled meat slices into an oil pan, frying the meat slices in hot oil, wherein the fried meat slices are fat but not greasy, simultaneously inactivating surface microorganisms, and frying until the meat slices are mature by 3-5 times;

5. aseptic marinade: heating a pot, pouring vegetable oil, putting 3-5 parts of cut ginger slices, 6-8 parts of 3-5cm green Chinese onion sections, 2-4 parts of pepper and 2-3 parts of star anise into the oil, frying with hot oil, pouring 80-90 parts of sauce for pickling meat, adding 20-40 parts of water, 4-6 parts of cassia bark and 3-5 parts of galangal into the oil after boiling, and boiling the sauce again;

6. moderate stewing: quickly placing the fried meat into boiling marinade, stewing with strong fire for 10-15min and small fire for 30-50min until meat pieces reach 6-7, and cooling to 40-50 deg.C.

The above-mentioned raw materials are used for making subsequent processing.