Most meat products have to go through the process of curing during processing, which promotes the maturity of meat products, increases the flavor of meat products, and stabilizes the sensory state of the products. In the process of meat processing, due to the different curing methods and times, as well as the production process, packaging and other factors, a variety of products with unique flavors have been formed.
From the process point of view, the quality of pickling will affect the next step of the process, but also determine the final product structure, flavor, color and other results. Now with the development of food processing science and technology, people have a new understanding of meat curing and have conducted in-depth research. Meat curing has been widely used as an important processing method in production, this article on some of the basic issues of curing is summarized as follows.
<h1 class="pgc-h-arrow-right" data-track="3" >01, meat composition and characteristics</h1>
The main components of meat include protein, fat, moisture, ash and other substances, and the content of these ingredients will change depending on the animal species, age, nutrition, location and other factors. In meat processing, not only the physical properties and chemical composition of different raw meat should be considered, but also the difference between water retention and meat color, and the pH value should also be considered. The moisture of raw meat is generally between 70% and 80%, the crude protein is between 17% and 22%, and the crude fat is generally different according to the variety and part, and the ash content is about 1%.
Meat temperature is a very important part of the processing process, from the slaughter of the flesh began to be contaminated with bacteria, this process is inevitable. For this reason, the temperature control of meat is a necessary condition for each link, so room temperature, processing machine, water temperature and other factors are critical to meat. The amount of time is also a necessary condition that affects the process. The marinating temperature is limited to 3 to 5 °C, and the marinating time depends on the size and method of the meat pieces. The chopping termination temperature is below 12 °C, and smoking and drying should avoid 20 ~ 40 °C, which is suitable for the growth of microorganisms.
Image source: Qiantu network members
<h1 class="pgc-h-arrow-right" data-track="7" >02, purpose of meat curing and marinating materials</h1>
First, the purpose of pickling
The purpose of curing has the following aspects: to prevent the spoilage of meat and extend the storage time; to make the meat appear good color due to the action of nitrate; to improve the water retention capacity and binding power of the meat; to improve the flavor structure of the product through curing.
Second, pickling materials and roles
(1) Table salt
Nacl, the main component of table salt, contains more than 85%, in addition to mg, Ca and other impurities. After salt hydrolysis, sodium ions, chloride ions around the accumulation of water molecules to form hydrated ions, and the increase in hydrated ions will lead to a reduction in free water, to a certain extent, resulting in a decrease in water activity, when the water activity is less than 0.75, most bacteria and yeast can not grow.
When the salt concentration is 1%, its osmotic pressure destroys the microbial cytoplasmic membrane, causing it to lose water, thereby inhibiting microbial growth.
In addition, the enzyme secreted by microorganisms in the lower concentration of salt, the salt branch will bind to the peptide in the enzyme protein, and its original form and structure will be denatured, destroying the ability of the enzyme to decompose meat protein, and these environments are not conducive to the growth of microorganisms.
(2) Water retention of meat products
Refers to the moisture of the meat and the ability to retain the moisture added to the meat. Most of the animal muscle moisture is about 75%, after heating, whether the most amount of these water can be retained in the original state or can be better maintained from the outside under the action of external conditions, which is an important reason for determining the quality of the product.
Through experiments, it was found that the ionic strength of sodium chloride was the highest at 0.8-1.0, and the water holding capacity was reduced beyond this standard. Most of the pickling preparations are table salt, and the water retention during the pickling process is mainly affected by salt.
The main substances of meat water retention and codification are proteins in muscles, usually under curing conditions, the ionic strength of sodium chloride is about 0.6, the processing time is 24 ~ 48h, due to the role of ionic strength, a large number of myosobular proteins in the muscles are extracted, so that the non-dissolved state of proteins into a dissolved state, or from the gel state to the dissolved state. This shift is the root cause of the increased water holding of meat.
Myosin in the gel state can also absorb a certain amount of water and expand due to solvation, but this lack of sufficient ionic strength to hold water is very limited. During the heating process, due to protein denaturation, the non-polar group originally encased in the protein secondary structure is exposed, and the hydrophobicity of the non-polar group greatly reduces the water holding ability of the meat. Unsalted meat is heated and lost water, which is the reason.
After curing, the gelatin in the meat is transformed into a sol state of considerable concentration, the swelling capacity is greatly enhanced, the process of highly solvatization is realized, and the solvation is carried out most fully under a certain ionic strength, and the water holding capacity reaches the highest.
During the processing process, the sol-like myosin is released from the cell and plays the role of a retainer, and when heated, the sol-like protein forms a huge agglomerate, which encloses water and fat in the network structure of the condensate.
Of course, in the actual processing process, a certain amount of pyrophosphate or polyphosphate is often added to increase the extraction of proteins, strengthen the binding force between tissues, and improve the water holding capacity of the product.
(3) Hair color mechanism in pickling
In order to make the cured meat produce a bright red color, and inhibit the growth of microorganisms and generate a special flavor, nitrate or nitrite is often added to the meat curing preparation, and the nitrate is reduced to nitrite by the reducing bacteria in the meat, which is generally a product that is cured for a long time.
We all know that the red substances of meat are mainly myoglobin and hemoglobin in meat, and hemoglobin is lost due to animal slaughter. In the presence of nitrite ions, myoglobin and oxygen react to produce reddish-brown methemoglobin, nitrite produces nitric oxide by reducing bacteria in meat, nitric oxide reacts with methemoglobin to generate nitric oxide myoglobin, and after heating, it generates bright red NO hemochromogen. In the actual curing process, the color additive L-sodium ascorbate is often added to accelerate the reduction of methemoglobin, which can also prevent the oxidation of myoglobin and stabilize the color of meat products.
1. Residual stock of nitrite
Nitrite is a chemically active substance that acts as an oxidant, releasing O2 and becoming NO; conversely, nitrite can also be oxidized into nitric acid. In the reaction, nitrite is consumed in the meat at the same time, but the consumption of nitrite is not simple, so the amount of nitrite nitrate residue and the pickling time are not fixed, in order to ensure the health of consumers, different countries have regulations on the residue of nitrite.
2. Other pickling preparations
The main marinades such as table salt and nitrite are used in the curing process of meat products. In addition, according to different products, polyphosphate, glucose, Vc, spices, etc. are also added to the pickling process to form different flavors. Water retention agent phosphate, mainly sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, when curing due to the addition of phosphate, pH value increases, can make the meat water holding capacity improve, meat tenderness is improved, adhesion is enhanced, we compound the effect is better than a single use.
It is commonly used to mix 20% sodium hexametaphosphate, 40% sodium tripolyphosphate, and 40% sodium pyrophosphate, generally according to the 0.2% to 0.5% of meat. Spices can be added to increase the special flavor of the product and remove the product odor, sometimes in the pickling to add preservatives and antioxidants, etc., which is selected according to the needs of product design, but has a certain distance from the real purpose of pickling.
3. Maltol
There are also those who do not use nitrites in meat processing, but use maltol in combination with iron salts in the processing process, which will show the same color as the use of nitrite. The important chemical property of maltol is that when iron ions become purple-red, the recommended iron salt can be iron gluconate, iron citrate, etc., which not only achieve color but also increase the content of trace elements. Maltol accounts for 0.7% of the meat, but it is necessary to control the formation of microorganisms during the curing process. Red yeast red is a natural pigment extracted from red rice, the nature is very stable, has a good stainability of proteins, and also considers the formation of microorganisms.
<h1 class="pgc-h-arrow-right" data-track="34" >03, the method of curing meat</h1>
The correct choice of pickling method plays an important role in the post-processing process of the product and the quality and formability of the final product.
1. Dry pickling method
The so-called dry curing method is a method of curing preparations directly mixed with meat or coated on the surface of meat, or a method of stirring large meat pieces and meat particles evenly in order to absorb the curing preparations. The advantages of this method are simple to operate, less nutrient loss, and high salt concentration and coloring agent concentration around the meat block, which inhibits the reproduction of bacteria and is easy to preserve for a long time.
The disadvantage is that fat is easily oxidized. Dry curing method is suitable for Chinese ham, Chinese bacon, dried sausage, air-dried poultry, etc., and the dry curing method has a long cycle so that the product has a greater impact on the batch and scale.
Second, wet pickling method
The wet curing method is to prepare a certain concentration of the marinade solution in the container in advance, and through diffusion and water transfer, let the curing agent penetrate into the inside of the meat to obtain a relatively uniform distribution, until its concentration is finally the same as the concentration of the salt solution.
Wet curing can better promote the maturity of meat, especially the ground meat, marinated at 0-4 °C for 24-48h, water retention and binding are greatly increased, so as to have good color, flavor and tissue structure. The disadvantage is that the propagation of microorganisms that have been pickled for a long time will lead to the phenomenon of product rancidity, fermentation and so on.
The wet pickling method is no longer commonly used, mainly the introduction of injection and roll kneading processes, but some Chinese sauce and meat products, non-injection Western-style ham products also use this type of process, and the products made have unique flavor characteristics.
Third, semi-dry and semi-wet pickling method
The curing method of mixing and stirring evenly with meat after dissolving in a small amount of water is called semi-dry and semi-wet curing method, which combines the advantages of dry curing and wet curing, and is mostly used in fresh sausage meat minced ham.
Fourth, injection and pickling method
Injection pickling method is a more advanced pickling method than the first two methods, which is a new pickling method produced with the development of food machinery. It is a marinade method of pre-formulating marinated brine, using an injection machine to inject meat, and then standing or rolling.
The injection pickling method concentrates the advantages of wet curing method and dry curing method, and has the advantages of fast dispersion of curing liquid, short curing cycle, good effect and high efficiency, and is widely used in meat processing. This method is generally combined with the rolling process and is an important means of modern meat processing.
The injection and curing method is suitable for Western-style ham, poultry with bones, Chinese-style flexible packaging block meat products, enema products with exposed meat pieces, some Western-style grilled meat, etc.
<h1 class="pgc-h-arrow-right" data-track="50" >04, other factors affecting the effect of pickling</h1>
First, temperature and time
High temperature can promote the curing of meat, so that the curing time of meat shortened, and vice versa, the time of curing is extended, but too high temperature, resulting in increased microbial reproduction, easy to make meat rot. Measures: choose the right temperature and time, when the general meat is marinated, the ambient temperature should be 0-4 ° C, the meat temperature should not exceed 7 ° C, marinated at this temperature for 18-24h, basically can achieve a better quality of curing.
2. Air (oxidation)
When the meat is marinated, it is placed in the air, and the surface of the meat becomes brown due to the action of oxygen. Measures: The upper layer of cured meat should be covered with a clean cloth (plastic paper) and the like.
Third, compound phosphate
Excessive use of phosphate affects the color effect of meat, which is due to the high pH rise, so the pH value is best at 6.0. Measures: Add according to the standard of use of food additives. Generally, the compound phosphate is added ≤ 0.5%.
4. Nitrate or nitrosin
It is precisely because of the addition of nitrate or nitrosin that the meat color is good, but excessive use, on the one hand, the nitrous residue is too high, affecting human health, on the other hand, it is easy to make excess HNO2 in the meat, so that the meat produces green substances, if it is used too little, it will affect the coloring effect due to insufficient amount of nitrous.
Measures: Add according to the standard of additive use, that is, 0.15g/Kg meat; use color additives such as sodium ascorbate in combination with nitrosin, but should be added after nitrosin.
Fifth, low-nitrate pickling system
There is currently no substitute for the role of nitrite in cured meat products (click here to read the alternative solution article), so a small amount of nitrite needs to be added to the curing system, but other substitutes are also needed. Such substitutes mainly play a role in color, bacteriostatic, antitoxin and blocking the formation of nitrosamines.
A mixture of 550 mg/kg ascorbate and 550 mg/kg tocopherol was found to be very effective in inhibiting the production of nitrosamines. The amount of nitrite added can be reduced to 120 mg/kg, but further toxicity tests and mutation tests are needed.
In the meat processing, the bacteria that produce lactic acid bacteria are added, the amount of sucrose added is increased, the amount of nitrite added will be reduced to 40mg/kg, and the sense and taste are the same as those used alone. Lactic acid bacteria can be selected from Streptococcus lactate, Bulgarian bacteria, acidophilus and so on. The concentration of lactic acid bacteria added is 0.2% to 1%, and the amount of addition is 10mL/kg, which inhibits the reproduction of other bacteria, thereby reducing the nitrogen content, and the amount of tested nitrate added is only 0.01%-0.06% of the original.
At present, there are potassium sorbate, lactic acid and hydrotanic acid, gallic acid, fulvanoate, EDTA, hypophosphite and so on.
<h1 class="pgc-h-arrow-right" data-track="65" >05, 18 kinds of meat raw materials marinated recipe compilation</h1>
Raw material pickling seems to be simple to operate, but how to cover up the odor of raw materials and enhance the fresh flavor of raw materials through reasonable operation is a topic worth studying, in the actual work, each master, the formula used is different, but the purpose is the same. The following is a selection of ingredients for reference and exchange.
Stir-fried beef fillet marinade
Take 5 kg of beef tenderloin, change the knife and add 500 grams of papaya juice to marinate for 30 minutes, fish out the flushing water for 20 minutes, control the water and add 200 grams of beer, beat hard, then add 250 grams of water, hit hard in one direction, add 30 grams of salt, chicken essence, Meiji fresh soy sauce 8 grams each, oyster sauce 5 grams, use the method of grasping the pulp until the beef fully absorbs the water, grasp for about 5 minutes until the hand feels sticky, feel the dry humidity is moderate, add 3 egg yolks and mix well, add 150 grams of corn starch, put it into the box, lay a layer of salad oil Refrigerate for 3-4 hours.
Grilled lamb chop marinade
Method 1: 2500 grams of lamb chops can be changed to a knife (you can also not change the knife), rinse with running water for 3-4 hours, fish out the dry water, add 150 grams of raw soy sauce, 250 grams of minced garlic, 5 grams of aged vinegar and sugar, 10 grams of paprika and cumin powder, 35 grams of cooking wine, 3 grams of salt, 100 grams of olive oil, and marinate for more than 3 hours after mixing and mixing.
Method 2: Wash 1 kg of milk lamb chops, add 100 grams of green onion, ginger slices, carrot pieces, coriander, salt and monosodium glutamate 10 grams each, pepper, cornmeal 25 grams each, cooking wine 150 grams marinate for 12 hours.
Grilled ayu marinade
1500 grams of green fish slaughtered and cleaned, the fish slices, cut into pieces weighing about 100 grams, washed and put into the basin, add 20 grams of salt, green onion, ginger slices, cooking wine 50 grams each, sugar 10 grams, monosodium glutamate 15 grams and water (not over the surface) marinate for 1 hour.
Stinky mandarin fish marinade
Take 10 kg of fresh mandarin fish slaughtered and cleaned, sliced fish meat, cut into 6×4×3 cm chunks, at this time about 5 kg of net material, wash the fish meat with a dry cloth to absorb the water, add 150 grams of salt, 25 peppercorns to catch and mix evenly, put into a clean wooden barrel neatly placed, pressed with a large stone. Move the barrel to a constant temperature room at 25°C-30°C and let the fish be stored naturally for 5-6 days, during which time it should be turned over once. After the fish is marinated, take it out and put it in the crisper box and refrigerate it in a 0°C-5°C freezer, but the refrigeration time should not exceed 5 days.
Pork neck marinade
300 grams of pork neck meat according to the cooking requirements to change the knife, add marinade (Jiabei compound seasoning, thirteen spices, salt, MONOS glutamate 5 grams each, AAA seasoning 1 gram, shallots, green onions, coriander, rose dew wine 20 grams each, sugar 5 grams, cooking wine 10 grams) and mix evenly for 3 hours.
Grilled squid marinated
Wash 750 grams of fresh squid meat, add vegetable ingredients (30 grams of shredded shallots, 20 grams of shallots and ginger slices, 15 grams of carrot pieces, 10 grams of fresh shiitake mushrooms), 30 grams of rice wine, 5 grams of salt, chicken essence, Japanese sauce, 2 grams of sugar, and marinate for 4 hours.
Fruit wood grilled steak marinade method
900 grams of steak, add brandy, ginger pieces, shredded shallots, carrot slices 25 grams each, celery segments 20 grams, fragrant leaves, vanilla 5 grams each, black pepper crushed 10 grams, salt 15 grams repeatedly kneaded, marinate for 12 hours.
Grilled shrimp marinade method
Wash 250 grams of live shrimp, add sand ginger powder, thirteen spices, salt, MSG 2 grams each, Meiji umami juice, ginger juice, cooking wine 5 grams each marinate for 5-10 minutes.
Roast leg of lamb marinade
Wash 1 lamb front leg (1250 g-1500 g/root), add Ingredient A (100 g of green onion and 100 g of ginger pieces of pat pine, 50 g of cooking wine, dried chili pepper, celery section, 25 g of peppercorns, 15 g of salt) and mix well, marinate for 24 hours. In order to make the marinated leg of lamb have a more perfect flavor, it should be marinated in brine for a long time when cooking.
Beef steak marinating method
Take 5 kg of imported beef rib king boneless, wash and absorb the water dry, add 75 grams of Japanese roast sauce, 30 grams of black peppercorns, 200 grams of oxtail soup, 50 grams of dark soy sauce, soy sauce, white sugar, 20 grams of salt and chicken powder, 500 grams of chopped shallots, shallots, ginger pieces, coriander stalks, 200 grams of corn starch, marinate for 1 hour, after taking out, you can use charcoal, fruit wood burning, frying three different methods into a dish.
Garlic palm treasure pickling method
Method 1: 200 grams of palm treasure with 10 grams of garlic powder, 5 grams of rose dew wine and cooking wine, 3 grams of salt, monosodium glutamate and chicken powder, 2 grams of sugar, mix well, marinate for 15 minutes.
Method 2: 1 kg of water in the palm of the hand for 2 hours, add 20 grams of freshly squeezed papaya juice, 50 grams of custard powder, 30 grams of peanut butter, 5 grams of garlic powder, 8 grams of salt, 3 grams of monosodium glutamate, 2 grams of pepper powder, 60 grams of egg white, 40 grams of salad oil, mix well, and marinate for 1 hour.
Crispy pigeon marinating method
1. 200 grams of salt, 100 grams of monosodium glutamate, 300 grams of sugar and chicken powder, 25 grams of five-spice powder, star anise powder, cumin powder and garlic powder are mixed evenly.
2. Wash 100 pigeons, wipe off the water and add the mixed seasoning to knead evenly inside and outside, marinate for more than 3 hours.
Black pepper roasted wing pickling method
Wash 1 kg of chicken wings, beat a shallow one-word flower knife on both sides, add 20 grams of umami juice, red wine, honey, 5 grams of salt, 3 grams of allspice powder, 2 grams of black pepper powder, mix well, and marinate for 1 hour.
Garlic pork ribs marinated method
Wash the ribs 350 g, cut into 4 cm long pieces, add 40 g of green onion, 50 g of minced garlic, 20 g of ginger pieces, 3 g of soy sauce, 10 g of sugar and five-spice powder, 5 bay leaves, 5 g of cinnamon and star anise, 15 g of fresh chili peppers, and 100 g of rice wine and rub for 30 minutes.
Grilled beef ribs marinated
1. Put 10 kg of beef ribs into a large aluminum pot, add vegetarian vegetable juice (500 grams of shallots, dried shallots, carrots, coriander, 1250 grams of celery, 1500 grams of ginger, 750 grams of garlic squeezed juice), mix well and marinate for 4 hours, pour into the net drain and drain for about 15 minutes.
2. Beef ribs are then put into a large aluminum basin, put in the marinade (1 bottle of red tofu, 1/2 bottle of peanut butter, 50 grams of corn starch, 80 grams of southern milk, 250 grams of papaya and quamina juice, 150 grams of Meiji umami juice and Baoer beef juice, 100 grams of concentrated chicken juice, 125 grams of honey) for 24 hours.
Fragrant pigeon pickling method
1. Put 40 kg of water into the stainless steel bucket, add spices (star anise, peppercorns, white cardamom, white peppercorns, mountain parsley, grass fruit, cinnamon, dried chili peppers, cumin, dried southern ginger 150 grams each, party ginseng 50 grams, cumin, angelica, coriander seeds 100 grams each, 6 luo han guo, 3 clams) and red yeast rice 100 grams on high heat, change the heat to simmer out the spice flavor, add 1 kg of flower carving wine, 1 kg of salt, 500 grams of monosodium glutamate and chicken essence, and let it cool after boiling.
2. Rinse the pigeons with water to remove the blood, remove the water, and soak the pigeons in the mixed flavored water for 3-4 hours.
Pan-fried silver cod marinade method
Method 1: Wash 350 grams of silver cod, add 3 grams of salt, 5 grams of monosodium glutamate and lemon juice, 10 grams of green onion, ginger slices, cooking wine, 2 grams of pepper and marinate for 30 minutes.
Method 2: 2 pieces of silver cod (weighing about 100 grams) washed, dry water, add salt, MSG 2 grams each, fresh seafood powder 0.5 grams, eagle millet powder 10 grams, sugar, pepper 1 gram each marinate for 15 minutes.
Stir-fried chicken hearts marinated method
200 grams of chicken hearts rinse with water for 10 minutes to remove blood water, control dry water, add salt, MSG 2 grams each, ginger juice 10 grams, white wine 5 grams marinate for 20 minutes.
Source: Mengyuankuan, food research and development and production, reprint must indicate this source.
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