The most popular folk jar meat soft and hard packa

2022-08-02
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The processing technology of soft and hard packaging of folk jar meat abstract in order to meet the needs of consumers and give full play to the traditional folk processing methods of stored meat, the traditional stored meat can be promoted and expanded through modern packaging technology and cold storage and marketing. The processing technology of jar meat salted meat and pickled meat are another folk way to store meat. The processing and storage of modern meat products such as cured products, smoked products and air dried products are widely spread. So far, more than 900 kinds of new materials have been produced here, while the folk way of jar meat storage has been ignored. What is jar meat? After the meat is pre boiled and sliced, it is mixed with spices and salt, and then put into the jar for fermentation and storage. This is another folk method to process meat products by using salt vegetables and pickles for reference. When the processed and stored meat is eaten, it is soft and juicy with endless aftertaste. The jar meat can be stored for more than half a year. If it is sold through modern packaging technology or cold chain, it will last longer. In the tide of market competition, the uniqueness and elimination of products. They also plan to conduct a crowd raising activity in June this year, which has become the prospect of the brand. The author believes that when a large number of cured smoked and fresh packaged products are presented in the market, we should offer unique meat products with a deep folk consumption background to the majority of consumers, which will surely achieve gratifying benefits, At the same time, it reflects the charm of Chinese traditional meat processing and storage. Processing operation of jar meat

1.1 processing equipment

pre cooking pot, jar, cutting tool, operating platform, vacuum inflatable packaging machine, sterilization pot and related disinfection and sterilization products, spices and excipients (pickles, salted vegetables, dry salted vegetables, etc.) and auxiliary facilities

1.2 processing process

raw material selection → striping → pre cooking → slicing → mixing → entering the jar → management → bagging → sealing → sterilization → storage and transportation.

1.3 main operating points

(1) raw material selection. The qualified live pig meat with skin after inspection in non epidemic areas can also use the leftover materials after the processing of cured meat,

but the meat must be fresh and free of foreign matter contamination. (2) slitting. Cut the meat into 4 ~ 5cm wide strips, and remove impurities and blood stains before cutting. (3) pre boiling. The center of the meat should be red when it is precooked in boiling water at 95 ~ 98 ℃ for about 15min. The energy efficiency, environmental protection and product quality must be comprehensively considered when adding ginger, scallion and Baijiu into the pre boiled soup. The proportion of soup to meat is 1.5:1. (4) slicing. After the meat is naturally cooled, slice it. The thickness of the slice is about 1cm, the thickness is appropriate, the width is reasonable, and the piece is beautiful. (5) mixing. Both manual mixing and mechanical mixing are acceptable, but the mixing shall be uniform to prevent damage to the shape of the pieces

sauce meat mixture: 100kg meat slices, 1.8 ~ 2kg mixed salt, i.e. 93% refined salt, 1.5% granulated sugar, 0.3% sodium nitrite (can also be used); The amount of brown color, white sugar 1 ~ 1.5kg, soy sauce, it is best to use Guangdong Laosuan, an appropriate amount of spice powder, an appropriate amount of Baijiu, etc. Salt flavor mixing proportion: 2.2kg of table salt or No. 1 mixed salt, an appropriate amount of five spice powder and Baijiu, a little sugar color of the wine, etc

(6) altar decoration. Select the jar that does not leak air or water, and it is best to use the inverted flapping jar as the processing equipment. If the output is small, the inverted flapping jar can be used. If the output is large, the inverted flapping jar is troublesome, and it is difficult to check and manage. However, the quality of jar meat processed by Daopu jar is better than that processed by Mingshui jar. The inside and outside of the jar shall be strictly cleaned, disinfected and sterilized before the jar is installed (pay attention to the processing hygiene of the pre cooked meat, and avoid pollution and bacterial invasion). The processing personnel shall disinfect the hand tools. After entering the jar, it should be pressed layer by layer. If possible, it can also be mixed with a uniform amount of pickles or salted vegetables and placed in the meat, so that the lactic acid bacteria in the vegetables can reproduce in the meat, inhibit the growth of other bacteria and play a role in fermentation. After the pouring jar is full, add dry leaves, brown leaves or bamboo strips at the bottom edge of the jar top to closely line the meat pad, so as to avoid scattering when the pouring jar is upside down. The pouring jar mouth is placed on the jar cover mouth, and the jar cover is filled with clean and sanitary water to seal the jar mouth. In the open water jar, the meat slices shall also be pressed and padded. The opening of the jar shall be sealed tightly, and the jar cover shall be pre sealed along the water of the jar. The advantage of inverted flapping jar is that the water produced during the fermentation of meat slices can flow out, and the meat appears dry; But the open water jar can't flow out water, so it looks moist. However, it shall be checked at any time to prevent qualitative change. (7) fermentation storage. The fermentation storage period is 1 ~ 6 months. During the storage period, pay attention to management and inspection, take measures to remedy problems in time, and strictly prevent the invasion of raw water and bacteria during inspection. (8) packaging, storage and transportation. If the cold chain sales method is adopted, the meat packaging in the jar can be opened according to the market demand; For those sold in bottle packaging, the bottle cap and other instruments shall be sterilized before packaging; If flexible packaging is adopted, i.e. composite film sealing packaging, it shall be sealed with an inflatable vacuum packaging machine and then quickly sent to the sales point for cold chain storage. The soft and hard packaging without cold chain treatment can be processed into the product packaging stage and then sold in the market. The packaging method is to put salt and pickled meat products into the pot for frying, and add necessary auxiliary materials, such as pickles, Douchi, salted vegetables, etc. for frying, we not only regard this exhibition as a stage to show our innovation ability, but also enter the packaging and sealing. The sealing temperature is 175 ~ 200 ℃; The evacuation degree can be lower or the residual air can be about 10% ~ 15%; The vacuum of bottle sealing can be higher, and the residual air shall be controlled as much as possible. Sterilization shall be carried out according to the minimum requirements: 10min-25min/118 ℃, back pressure cooling; Glass bottle 10min-35min/115 ℃, back pressure cooling. After sterilization, cooling, decontamination, packing and transportation shall be carried out. There are two ways of packaging, storage and transportation: that is, meat products are directly packaged out of the jar and then sold in the cold chain, and the products must be reprocessed by consumers before they can be eaten; The other is that consumers can open the packaging and eat directly.

2 product quality and relevant requirements

(1) cold chain sales products are semi-finished products, and either pickled or salted meat should be reprocessed before eating. However, the product should have a mellow, aftertaste, soft and juicy taste, and distinct flavor of sauce and salt meat. No impurities, odor, deterioration and corruption.

(2) the package of the finished product is beautiful, the block shape is beautiful and generous, with the unique flavor and taste of jar sauce and salted meat. The sauce and salted meat have distinct characteristics, without damage, bulging bags and cans, odor impurities, and corruption and deterioration. The sheet shape is free of damage and bacterial pollution

(3) 100g, 200g and 300g in bags, with a positive and negative tolerance of 3%, the batch weight must be consistent with the net weight or the net weight must be slightly higher than the batch weight

. The salt content shall not be higher than 2.0%, and the sugar content shall be appropriate

(4) shelf life. 3 months for semi-finished products and 6 months for finished products. Other indicators are slightly lower. Main indicators shall comply with relevant national standards. Source: meat industry, 2005, issue 10, Xiao Mingjun, Tongnan County, Chongqing

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