Preserved pork is a kind of flaky meat product cured and baked with pork, which has the traditional Chinese flavor of convenient eating, exquisite production, delicious taste, storage resistance and convenient transportation.
01. Formula technology of pork breast
Raw materials of pork breast:
10 kilograms of lean pork hind legs, 2000 grams of sugar, 500 grams of sesame seeds, 500 grams of eggs, 120 grams of salt, 40 grams of pepper and papain (adding 25000U).
Method:
(1) Pretreatment of raw meat: mince pig lean meat and pig fat meat into minced meat respectively with a meat grinder, and mix them evenly to obtain coarse mixed minced meat.
(2) Slice the trimmed meat into 5 mm thick slices with a slicer.
(3) Add sugar, sesame seeds, eggs, salt, pepper and 25,000 u papain for curing at room temperature for 10 minutes.
(4) After curing, mince the meat in a meat grinder with a diameter of 5 mm, and put the minced meat into a vacuum tumbling machine for vacuum tumbling, with the air pressure in the vacuum tumbling machine being -0.08MPa and the tumbling time being 15 minutes.
(5) The minced meat after rolling is smeared with a rubber plate mold to form preserved meat with a thickness of 4 mm, then put into an oven for dehydration, and the oven temperature is controlled at 55℃ for 2 hours, 65℃ for 2 hours, and 50℃ for 4 hours, and when the moisture content of the minced meat is 20%, it is discharged and demoulded.
(6) Baking the dehydrated preserved meat with a far infrared roaster at a temperature of 210 DEG C for 100 seconds.
(7) After the preserved meat is baked, it is cooled to normal temperature, and then the product is packaged with a pillow automatic packaging machine.
(8) passing the packaged product through a metal detector to remove metal substances in the product, and then performing microwave sterilization.
(9) Finally, the products are sampled and tested.
Features:
Because this product is treated by enzymolysis technology and vacuum rolling technology, the meat breast produced is tender and easy to eat. The new low-temperature dehydration process adopted shortens the production cycle on the premise of improving the quality of preserved meat; Modern technologies such as automatic meat cutting with slicer, vacuum rolling and kneading, rubber sheet die covering, low-temperature dehydration, far-infrared baking, pillow automatic packaging, metal detection and microwave sterilization are adopted, which is beneficial to the mechanized production of preserved meat and the quality control and improvement.
02. Pork breast with wormwood
Raw materials: 85g of lean pork and 15g of skinless pig fat.
Adjuvant formula: 1g of wormwood powder (with particle size over 60 meshes), 10g of water, 2.5g of salt, 0.3g of food-grade carrageenan, 6g of soy protein isolate, 0.3g of compound phosphate, 2g of yellow rice wine, 10g of white sugar, 0.3g of monosodium glutamate, 5g of soy sauce, 0.0075g of monascus red pigment, and compound spice seasoning (ginger powder, pepper and meat).
Method:
(1) Pretreatment of raw meat: mince pig lean meat and pig fat meat into minced meat respectively with a meat grinder, and mix them evenly to obtain coarse mixed minced meat.
(2) chopping and pickling: adding the above auxiliary materials into the coarse mixed minced meat obtained in step (1), chopping and mixing uniformly at the temperature of 0-10 DEG C to obtain mixed minced meat; Curing for 22-24 hours at the temperature of 0-10 DEG C..
(3) Molding: the marinated mixed minced meat is put into a mold to make meat slices with a thickness of 3-5mm.
(4) Drying: placing the sliced meat in a far-infrared oven and baking for 75-90 minutes at the temperature of 50-60 DEG C, so that the moisture content of the preserved meat is lower than 30%, thus obtaining a semi-dried product.
(5) slicing: cutting the semi-dry product into small pieces according to the required size.
(6) Baking: putting the sliced meat into small pieces in a far infrared oven and baking for 4-5 minutes at the temperature of 150-160 DEG C to obtain the cooked wormwood pork jerky; The obtained wormwood pork jerky meets the following quality requirements: protein content ≥25%, animal fat content ≤18%, and water content ≤ 20%; It has the characteristic smell of pork and the smell of wormwood, and is salty and light, with moderate hardness; It's elastic.
(7) packaging: flattening the roasted meat slices, cooling and packaging to obtain the wormwood pork jerky product.
Features:
This product uses wormwood rich in plant fiber, antibacterial and antioxidant functions to prepare edible safe wormwood pork jerky, which can improve the product structure of traditional meat jerky food, promote human health and conform to the development direction of meat products. Adding vegetable soybean protein isolate can increase the content of protein in the product and improve the structural composition of protein; The use of carrageenan can increase the soluble dietary fiber content of products and improve the texture properties of products; Two-stage far infrared baking method is adopted, which is beneficial to the formation of flavor; The method of slicing first and then baking can increase the heat and mass transfer area, which is beneficial to the loss and homogenization of water distribution, shorten the cooking time and improve the product quality and production efficiency. In addition, the wormwood preserved pork of this product can reduce the requirements of the product on the shape of raw meat, and can use the leftover bits and pieces of meat in pig processing, and the technology of this product is easy to realize industrialization, which will play a positive role in promoting the technological progress of China's traditional preserved pork processing industry.
03. Organic pork breast
Raw materials:
110kg of pork, 10kg of seasoning, 0.3kg of curing agent, 5kg of forsythia suspensa, 4kg of tea powder and 2kg of propolis. Seasoning formula: a mixture of proper amount of sugar, salt, soy sauce, white sugar, white wine, monosodium glutamate, spiced powder and fennel powder.
Method:
(1) Pickling of pork: after the pork is boned, it is washed and drained, and seasoning and Fructus Forsythiae are added and mixed evenly, and a pickling agent is added, and the pork is marinated for 24-72 hours at the temperature below 10℃.
(2) Mixing: adding tea powder into the cured pork, stirring evenly, and mixing at 4-8℃ for 6-16 hours.
(3) Boiling: put the mixed pork in a pot at 80-100℃ for 2-4 hours.
(4) cooling, slicing and smearing with propolis.
(5) Baking: the sliced meat is baked at 90-110 DEG C for 2-4 hours to obtain the product. In step (1), the curing agent is a mixture of one or more of sodium tripolyphosphate, sodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium hexametaphosphate and sodium trimetaphosphate.
Features:
The preserved pork of this product has a good taste and does not contain preservatives, which prevents preservatives from entering the human body and being difficult to metabolize and affecting human health. The preparation method of the preserved pork is simple, the cost is low, and it is suitable for industrial production.
04. Flavor preserved meat
Raw materials:
Animal lean meat 100 kg.
The formula of marinade is: 100 portions of broth, 0.20 portions of star anise, 0.10 portions of fennel, 0.20 portions of cinnamon, 0.03 portion of dried tangerine peel, 0.25 portion of galangal, 0.09 portion of pepper, 5.00 portion of salt, 2.00 portion of sugar, 0.60 portion of monosodium glutamate, 2.00 portion of soy sauce and 1.50 portion of white wine. Seasoning formula: 43 parts of vegetable oil, 26 parts of Chili sauce, 2 parts of monosodium glutamate, 6 parts of sesame sauce, 4 parts of sesame oil, 1.5 parts of yeast extract, 0.8 parts of pepper powder, 1.5 parts of spiced powder, 0.8 parts of ginger powder, 1.5 parts of garlic powder, 6 parts of sesame seeds, 6.5 parts of sugar, 2 parts of spicy extract and 0.4 parts of Chili red pigment.
Method:
(1) Selection and treatment process: select lean animal meat that meets the relevant national standards after quarantine inspection, such as beef needle steak, pork chop, braised pork chop, pork chop, chicken breast, etc., remove the coarse fascia, and divide it into pieces with the size of 0.5-1.2kg each.
(2) The process of marinade injection seasoning and vacuum massage: clean the sandwich pot, add the broth and spice bag, heat and quickly boil the broth, keep the water at the edge of the sandwich pot slightly boiling for 2 hours, add other seasonings, and filter with 60-80 meshes to prepare different meat injection marinades. The meat was injected with special injection equipment, the injection pressure was 0.4MPa, and the injection rate was 25%. Use special massage equipment for meat, the vacuum degree is 0.08MPa, massage at low speed for 5 hours, massage for 20 minutes, and stop for 10 minutes. The temperature in the massage room should be controlled at 1 ~ 10℃.
(3) Freeze-drying: put the meat pieces which have been seasoned by injection and massaged in vacuum on the flat plate in the pre-cooling chamber in the freeze dryer to seal the holes on its lower surface so that steam can only be released from the free surface of the meat pieces. With precooling, the vacuum in the vacuum chamber is turned on for 5-10 minutes to make the pressure reach 0.01MPa, three thermocouples (respectively placed on the surface, middle and 1/4 from the bottom of the meat block) are inserted in one of the meat blocks to monitor the temperature change at any time, and then the pressure is reduced to 0.005MPa and kept in this state for 10-15 minutes, during which the gas and some liquids in the meat block are removed. Thermocouple display temperature should be kept at 2℃, further reduce the pressure to 0.003MPa, so that the readings of three thermocouples reach -2℃, and then further reduce the temperature. At this point, the meat is frozen and gradually gets a complete vacuum (below 0.0002MPa), and the temperature drops to -28℃ in about 10 minutes, and then activate the heating unit (infrared sublimation device) for the latent heat of cold sublimation. Evaporation from the lower surface is blocked by the flat plate under the meat block, so the steam can only be released from the upper surface, and the ice interface is gradually lowered from the upper surface. The steam enters the vacuum chamber through the drying hole of the meat block, and then enters the condenser from here, forming ice on the boundary of the condenser plate. When one condenser reaches full load, close its inlet valve and open the other condenser, and so on. During the whole sublimation process, the temperature of the three thermocouples should be kept at about -20℃ for 3 ~ 4 hours, and then reach -18℃ with the surface temperature rising, and then reach -15℃, and reach 0℃ at the end of 6 hours. When the bottom thermocouple reaches 15℃, turn off the heat source gradually until the temperature no longer rises. At this time, the water content of the meat is controlled at 50% ~ 55%, and the meat is fresh in color and soft and microporous in texture.
(4) Slicing process: cutting into strips of 1.5cm× 1.5cm× 3cm by a dicing machine.
(5) Vacuum frying process: put the sliced meat into a vacuum frying tank, heat the vegetable oil in the heating tank to 120℃ at the same time, close the tank door, check the sealing condition, turn on the vacuum pump, pump the tank into negative pressure, then turn on the oil pump to pump a proper amount of vegetable oil at 120℃ into the frying tank, fry for no more than 2 minutes, and then turn on the circulating pump to circulate the vegetable oil between the frying tank and the heating tank. Keeping the oil temperature at about 125℃, the whole frying process can be completed after 5 minutes' circulation, then the oil is discharged from the frying tank, and the meat pieces are centrifugally deoiled for 2 minutes at the speed of 100 rpm, which is a semi-finished product, and the vegetable oil content of the semi-finished product is less than 13%, which is convenient for seasoning in the subsequent process.
(6) Seasoning preparation and seasoning process: firstly, the chili sauce is filtered to obtain dry matter, then an appropriate amount of vegetable oil is weighed into a jacketed pot and heated to about 120℃, then the dry matter of chili sauce is poured into hot oil, then dry sesame seeds, chili red pigment and other powdery seasonings are added, stirred while pouring (to prevent it from lumping), and finally sesame oil and sesame sauce are added and boiled for 5 minutes. Mix the semi-finished product with the seasoning according to the ratio of 3: 1, mix the seasoning evenly when weighing the seasoning, and then mix the semi-finished product with the seasoning evenly.
(7) Packaging, sealing and sterilization procedures: 3-5 pieces of meat with a mass of 10-12g per small bag; Sealing with vacuum packaging machine. The sterilization process parameters are 90℃ for 20 minutes.
Features:
(1) Shorten the production and processing time, which can be reduced from 24 hours to 6 hours by replacing the drying process with freeze-drying technology, and the work efficiency can be improved by 200%.
(2) It effectively protects the inherent color, fragrance and taste of meat, as well as vitamins and other nutrients, which is more conducive to human health.
(3) To form a unique flavor preserved meat snack with crisp outside and soft inside, endless aftertaste, no greasy after long-term eating and appetizing.
(4) By adopting freeze-drying, short-time vacuum frying and low-temperature sterilization technology, the shelf life of the product can be effectively prolonged for more than 2 years.
