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CN-122004418-A - Donkey meat processing and preserving method

CN122004418ACN 122004418 ACN122004418 ACN 122004418ACN-122004418-A

Abstract

The invention relates to the technical field of meat food processing, in particular to a processing and preserving method of donkey meat, which comprises the following steps: pretreating, vacuum rolling and pickling, low-temperature static pickling, cooking, quick cooling and vacuum packaging, secondary sterilization and cooling, and cold storage, wherein the pickling solution comprises compound phosphate, sodium caseinate and monascus red pigment in a specific ratio. The invention effectively solves the problems of low yield, unstable color and short shelf life in donkey meat processing through the cooperation of a physical process and a specific formula, obviously improves the water retention and color fastness through the cooperative application of sodium caseinate and monascus red, greatly prolongs the cold storage shelf life while ensuring safety by combining a fence technology of low-temperature curing and pasteurization, and has natural product flavor, tender and smooth meat quality and high industrial value.

Inventors

  • YANG YUXUAN
  • ZHAO JUNQING

Assignees

  • 保定市吉祥胤紫园臻宴文化有限公司

Dates

Publication Date
20260512
Application Date
20260326

Claims (7)

  1. 1. A processing and preserving method of donkey meat is characterized by comprising the following steps: (1) Preprocessing, namely cutting, cleaning and draining donkey meat; (2) Vacuum rolling and pickling, namely placing donkey meat blocks and pickling liquid into a vacuum rolling and kneading machine, and intermittently rolling and kneading under the conditions of 0-4 ℃ and vacuum degree of-0.08 MPa to-0.095 MPa, wherein the pickling liquid comprises, by weight, 0.3-0.8% of composite phosphate, 1.5-3% of edible salt, 0.5-2% of white granulated sugar, 0.1-0.5% of natural spice extract, 1-3% of sodium caseinate, 0.02-0.1% of monascus pigment and the balance of ice water; (3) Low-temperature static curing, namely standing and curing the rolled donkey meat for 8-16 hours at the temperature of 0-4 ℃; (4) Cooking, namely heating the cured donkey meat to the center temperature of 72-78 ℃ and keeping for 20-40 minutes; (5) Quickly cooling and vacuum packaging, namely quickly cooling to the center temperature lower than 10 ℃ after cooking, and then vacuum packaging; (6) Performing secondary sterilization and cooling, namely performing pasteurization on the vacuum packaging product, wherein the sterilization temperature is 85-90 ℃ and the time is 20-30 minutes, and then cooling; (7) And (3) refrigerating and preserving, namely storing the product at 0-4 ℃.
  2. 2. The method for processing and preserving donkey meat according to claim 1, wherein in the step (2), the weight ratio of the donkey meat pieces to the pickling solution is 100:5-15.
  3. 3. The method for processing and preserving donkey meat according to claim 1, wherein in the step (2), the compound phosphate is compounded by sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate according to a weight ratio of 2:2:1.
  4. 4. The method for preserving processed donkey meat according to claim 1, wherein in the step (2), the total duration of intermittent tumbling is 2-4 hours, and the tumbling procedure is tumbling for 20 minutes and standing for 10 minutes.
  5. 5. The method for processing and preserving donkey meat according to claim 1, wherein said cooking of step (4) is performed in water or steam at 85-95 ℃.
  6. 6. The method for processing and preserving donkey meat according to claim 5, wherein nisin accounting for 0.01% -0.03% of the weight of the cooked liquid is added into the cooked liquid in the step (4).
  7. 7. The method for processing and preserving donkey meat according to claim 1, wherein said step (6) comprises the step of carrying out low temperature post-ripening for 7-14 days at 0-4 ℃ after pasteurization and cooling.

Description

Donkey meat processing and preserving method Technical Field The invention relates to the technical field of meat food processing, in particular to a processing and preserving method of donkey meat. Background Donkey meat is favored because of high protein, low fat and delicious taste, but the donkey meat has some technical difficulties in the processing process, firstly, the donkey meat muscle fiber is thicker, water is easy to lose in the cooking process such as marinating and sterilization, the product yield is low, the taste is firewood, secondly, the donkey meat is dark in color after cooking, browning or fading is easy to occur during storage, the commodity appearance is influenced, and finally, the traditional anti-corrosion method such as high-temperature sterilization and excessive addition of chemical preservative can negatively influence the texture and flavor of the donkey meat. In the prior art, the water retention of meat products is usually improved by adopting an injection curing or tumbling process and matching with phosphate, but the special compound water retention agent for donkey meat characteristics has less research. In addition, conventional color fixatives, such as nitrite, improve color, but are subject to safety issues. Therefore, the development of the green donkey meat processing method which can effectively improve the water retention, stabilize the color and prolong the storage life has important industrial value. Disclosure of Invention In order to solve the technical problems, the method for processing and preserving the donkey meat, which overcomes the defects of low yield, unstable color and short shelf life in the existing donkey meat processing, can remarkably improve the water retention, improve and lock the color and luster, and can effectively inhibit bacteria and prolong the shelf life. A processing and preserving method of donkey meat comprises the following steps: (1) Preprocessing, namely cutting, cleaning and draining donkey meat; (2) Vacuum rolling and pickling, namely placing donkey meat blocks and pickling liquid into a vacuum rolling and kneading machine, and intermittently rolling and kneading under the conditions of 0-4 ℃ and vacuum degree of-0.08 MPa to-0.095 MPa, wherein the pickling liquid comprises, by weight, 0.3-0.8% of composite phosphate, 1.5-3% of edible salt, 0.5-2% of white granulated sugar, 0.1-0.5% of natural spice extract, 1-3% of sodium caseinate, 0.02-0.1% of monascus pigment and the balance of ice water; (3) Low-temperature static curing, namely standing and curing the rolled donkey meat for 8-16 hours at the temperature of 0-4 ℃; (4) Cooking, namely heating the cured donkey meat to the center temperature of 72-78 ℃ and keeping for 20-40 minutes; (5) Quickly cooling and vacuum packaging, namely quickly cooling to the center temperature lower than 10 ℃ after cooking, and then vacuum packaging; (6) Performing secondary sterilization and cooling, namely performing pasteurization on the vacuum packaging product, wherein the sterilization temperature is 85-90 ℃ and the time is 20-30 minutes, and then cooling; (7) And (3) refrigerating and preserving, namely storing the product at 0-4 ℃. Preferably, in the step (2), the weight ratio of the donkey meat pieces to the pickling liquid is 100:5-15. Preferably, in the step (2), the composite phosphate is compounded by sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate according to a weight ratio of 2:2:1. Preferably, in the step (2), the total duration of intermittent tumbling is 2-4 hours, and the tumbling procedure is 20 minutes and standing for 10 minutes. Preferably, the cooking of step (4) is carried out in water or steam at 85-95 ℃. Preferably, nisin accounting for 0.01% -0.03% of the weight of the cooked liquid is added into the cooked liquid in the step (4). Preferably, after pasteurization and cooling in step (6), the method further comprises a step of low-temperature post-maturation at 0-4 ℃ for 7-14 days. The invention has the technical effects and advantages that: Sodium caseinate and monascus red pigment are cooperatively applied to a curing process of donkey meat, sodium caseinate is taken as an excellent milk protein, the water retention effect can be directly improved through the emulsifying property and water retention capacity of the sodium caseinate, a composite system can be formed by the sodium caseinate and the monascus red pigment, the pigment is more firmly adsorbed on the surface of muscle protein, the monascus red is a natural and safe colorant, the donkey meat is endowed with attractive bright red color, and a metabolite monacolin substance of the monascus red has a certain auxiliary antibacterial effect. The compound phosphate and the sodium caseinate generate double water-retaining effect of phosphate solubilizing protein-milk protein water-retaining, and the physical tenderization of vacuum rolling is combined, so that the yield of cooked donkey mea