Pickling Since ancient times, meat pickling has been an antiseptic storage method for meat. For more than 3,000 years, it began to preserve meat and fish with salt. So far, meat pickling is still widely used, but today’s salting purposes have been From simple preservation and preservation to the main purpose of improving flavor and color to improve the quality of meat. Use salt or salt, and add sodium nitrate (or potassium), sucrose and flavor.
Pickled
Since ancient times, meat pickling has been an antiseptic storage method for meat. For more than 3,000 years, it began to preserve meat and fish with salt. So far, meat pickling is still widely used, but today's salting purpose has been simple. The preservation of the preservation has been mainly to improve the flavor and color to improve the quality of the meat. The process of treating meat with salt or salt and adding pickled materials such as sodium nitrate (or potassium), sucrose and spices is marinated. By salting, salt or sugar is infiltrated into the meat tissue to reduce their water activity and increase their osmotic pressure, thereby selectively controlling the activity of the microorganisms, inhibiting the growth of the spoilage bacteria, thereby preventing the meat from spoiling.
The purpose of curing can be summarized as:
(1) Preservation preservation
(2) Stable flesh color
(3) Improve the water retention of meat
(4) Improve the flavor of meat
(5) Promote the consistency of taste, elasticity and slicing
The pickling method can be divided into four types: dry pickling, wet pickling, salt water injection, and mixed pickling.
First, dry picking method (Dry Cure)
The dry pickling method is a method in which salt or mixed salt is rubbed on the surface of the meat, and then layered on a pickling rack or layered in a pickling container, and the salt is formed by the extravasation of the juice. Under the action of salt osmotic pressure and hygroscopicity, the tissue fluid of the meat exudes water and dissolves therein to form a salt solution, but the salt water forms slowly, the salt penetrates slowly into the meat, and the curing time is longer, so this is A slow curing method. But the marinade has a unique flavor and texture. The weight of the product after pickling is reduced, and a certain amount of nutrients (15%~20%) is lost. The weight loss depends on the degree of dehydration, the size of the meat, etc. The thinner the raw meat and the higher the temperature loss The greater the weight. Due to the long curing time, especially for the boned ham, the surface-contaminated microorganisms easily enter the deep muscles along the bones, and the salt enters the deep layer slowly, which easily causes the internal deterioration of the meat. The advantage of using the dry pickling method is that it is simple and easy to store. Disadvantages are uneven saltiness, labor, and the weight and nutrients of the product are much reduced.
Second, wet pickling method (Pickle Cure)
The meat is immersed in the pre-formulated salt solution, and the salting agent is infiltrated into the meat by diffusion and moisture transfer, and a relatively uniform distribution is obtained, which is often used for pickling cut meat, rib meat and the like. When the salt is wet, the concentration of the salt is high. When the meat is marinated, the salt first infiltrates into the meat and the water diffuses outward. The diffusion speed is determined by the temperature and concentration of the salt liquid. The diffusion rate of the high concentration hot salt liquid is greater than the low concentration cold salt liquid. Nitrate also spreads into the meat, but at a slower rate than salt. Soluble substances in lean meat gradually diffuse into the salt liquid, including soluble proteins and various inorganic salts. In order to reduce the loss of nutrients and flavor, it is generally marinated with old halogen. That is, the salt and nitrate are added to the old brine, and the concentration is adjusted before being used to pickle fresh meat. Whenever the meat is marinated, protein and other substances are diffused. Finally, the concentration in the old brine increases, so the application is repeated again. At the time, the protein and other substances lost in the cured meat are much less than the loss when using the new salt solution. The brine is getting more and more aging, and there are various changes and microbial growth. The sugar liquid and water provide a suitable environment for the growth of the yeast, which can cause the brine to thicken and the product to produce odor. The disadvantage of wet pickling is that the color and flavor of its products are not as good as dry pickled products, the curing time is long, the protein loss (0.8%~0.9%), and the moisture content is not suitable for preservation.
Third, the salt injection method (Cure Injection)
In order to speed up the penetration of salt and prevent the spoilage of the cured meat, the salt water injection method is widely used. This is because through mechanical injection (Guohong mechanical saline injection machine), not only the production rate is increased, but also the salt water is evenly dispersed. After rolling, the muscle tissue is softened, and a large amount of salt-soluble protein is exuded, which improves the tenderness of the product and increases. The water retention, color, gradation, texture, etc. have been greatly improved, the production rate has been greatly improved, and the curing cycle has been greatly shortened. The advantage of saline injection is that the addition amount of various additives can be calculated in advance; the product with more uniform distribution of the additive can be manufactured; various additives can be utilized; the yield of the product can be improved; and the manpower can be saved. The current saline injection is completed by dozens or even hundreds of regularly arranged injection needles. The injection machine has low pressure injection (injection pressure of 3 to 5 BAR) and high pressure injection (10 to 12 BAR). High-pressure injection is used for products that use low-pressure injection and high yields. The use of a low-pressure injection machine cannot successfully inject a product made by a high-pressure injection machine, and a high-pressure injection machine cannot produce a low-pressure injection product.
Fourth, mixed pickling
This is a method of pickling that uses dry and wet pickles. For meat pickling, it can be dried and marinated before being marinated in salt water.
Injectable pickling is also often combined with dry pickling or wet pickling. This is also a mixed pickling method. After the salt is injected into the fresh meat, the salt is rubbed in layers, then stacked, or placed in a container for wet pickling. However, the brine concentration should be lower than the saline concentration for injection so that the meat absorbs moisture.
The combination of dry and wet picking can prevent the wet pickling method from lowering the concentration of the marinade due to the moisture exudation of the food; at the same time, it does not promote the dehydration of the food surface like pickling; in addition, internal fermentation or corruption can be effectively prevent.
No matter what kind of curing method takes a certain amount of time, for this reason, first, a clean and hygienic environment is required. Second, it is necessary to keep the temperature low (2~4 °C), and the ambient temperature should not be lower than 2 °C, because this will significantly delay the curing speed. These two conditions cannot be ignored under any circumstances. Stainless steel containers are generally used for salting, and synthetic resins have recently been used as salting containers.
When the meat is marinated, the weight of the meat pieces is about the same. In the dry pickling method, the larger layer is placed on the lower layer and the fat side is facing down, the second layer of lean meat is facing down, and the third layer is placed with the fat side facing down. And so on, but the top layer requires the fat side to face up, forming fat and fat, and the pickled form of lean meat and lean meat. The amount of the marinade should not exceed the surface of the meat, usually 50% to 60% of the amount of meat. During the curing process, the position of the cured meat pieces should be exchanged at regular intervals to make the pickles even. First move the meat into the empty tank, then pour the marinade. After the loss of the pickling solution, it should be replenished in time.
Another thing to mention is water immersion: it is a post-treating process that is generally used for dry pickling or a higher concentration of wet pickling process. In order to prevent excessive salt adhesion and dirt adhesion, large raw materials are required. The meat is then soaked in water, and by soaking, not only the excess salt is removed, but also the salt absorbed in the meat is adjusted. When immersing, use hygienic, low-temperature water, usually immersed in still water or flowing water about ten times the amount of meat. The time and water temperature vary depending on the degree of salt penetration, the size of the meat and the method of soaking.
Rolling: (Tumbling, Massaging)
(1) The role and purpose of rolling
1. Accelerate the penetration and coloration of the pickling liquid: Guohong mechanical horizontal tumbler uses the principle of physical impact to make the cured meat fall, the meat tissue is destroyed, the meat structure is destroyed, the meat is loose and the fiber breaks and penetrates. The speed is greatly improved, and the infused marinade can be evenly distributed in the meat, thereby absorbing a large amount of salt water, which not only shortens the curing period, but also improves the yield and the tenderness of the product.
2, protein extraction: due to friction, impact and extrusion between the meat pieces, salt-soluble proteins are precipitated from the cells, they absorb moisture, starch and other components to form a paste-like substance, so that different pieces of meat can be bonded Together, it can improve the performance of the joint.
) ( (Cutting)
In general sausage manufacturing, mashing plays an extremely important role. Through the mixing of the chopping machine, the following (1), mixing effect can be achieved:
1. Activation of meat protein: increase the water retention and yield of meat, reduce greasy feeling and increase tenderness.
2. Improve the structure of the meat: mix the lean meat and fat meat thoroughly, and the combination is firm. Improve the elasticity of the product, it is not easy to produce oil when baking.
3. Destroy the connective tissue film, so that the protein molecules in the muscles swell to make the raw meat stuffing adhesion and water retention
(2), mixing principle:
The whole muscle cells are wrapped in a layer of connective tissue membrane (ie, the cell wall). As long as the membrane is intact, actin and myosin can only maintain the moisture inside the tissue and cannot maintain the external moisture. Therefore, in the cut In the process, the cell wall must be opened to release the cytoplasmic energy. The residual fragments of the structural protein are released, absorb the water, and expand to form a network of protein colloids. This protein colloid also absorbs fat granules and, when heated, prevents the bonding between fat granules and provides a stable structure.
Therefore, it is very effective to carry out the necessary dry chopping before adding water and ice. The muscle fiber is easier to cut in the dry condition, and the mixing effect is particularly good. If you can pry open all the cells and then smash the free structure cells, the effect will be better, but the mixing will cause the meat temperature to rise rapidly, so the cognac is limited, only to the frozen The meat can be stirred vigorously before adding water. Generally 20%~35% of the fat of the meat can form a stable protein-water-fat mixture in the protein network formed by the mixing. When the fat content is too high, the required protein network is stronger. This stable The mixture is difficult to form. Therefore, we must fully consider the combination of protein, water and fat when making products.
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