Meat products processing

Speaker: Yawei Zhang

College of Food Science and Technology
Nanjing Agricultural University

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Nanjing Agricultural University

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Processing Technology of Chinese Meat products
1. Sauced and Braised meat Products
2. Sausage
3. Cured meat products
4. Dried meat products
5. Barbecue products
6. Fried products

Green Manufacturing Technology of Meat Products

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 1.1 Sauced and Braised meat Products

1.1.1 Definition
Sauced and Braised meat Products
A kind of cooked meat products cooked in the water by adding salt, soy
sauce and other seasonings and spices.
Main features: (1) cooked meat products; (2) product crisp and rich flavor;
(3) some with marinade, not easy to package and store, suitable for local
production, on-site supply.

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 1.1 Sauced and Braised meat Products

1. boiled meat
Meat cooked (or not) marinated, cooked in water (saline)
cooked meat products.

Product features:

Easy to make, use only a small amount of salt, basically no other ingredients;
Basically maintain the original color and the raw material itself;
The appearance is white, the skin is crisp, fat but not greasy;
It is mainly cold food, and it is seasoned when eaten.

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 1.1 Sauced and Braised meat Products

2 sauce meat and characteristics

(1) Sauce / Braised / Spiced
Such products are used in the production because of the use of more soy sauce, so
that the product is dark in color and rich in flavor, so it is called sauce.
Because the color of the boiled juice and the color of the cooked product are dark
red, it is also called braised product.
Because the sauce products are made with five kinds of spices, such as star anise,
cinnamon, clove, pepper, and fennel, some areas also call these products a spiced
product.
(2) Sauce products:
Based on the sauce, red yeast rice is added to make the product have a bright
cherry red color. Sauce products are bright and colorful, and taste sweet in salty.

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 1.1 Sauced and Braised meat Products

(3) Honey products:

When the meat in the pot is basically boiled, the soup is cooked until thick, and
then the sugar and red rice water are added to the pot. Wait until the sugar and
red yeast rice water are soaked and thickened, mix well with the meat, and serve
in a pan.

The sugar and red yeast rice water are first simmered into a thick sauce, and
poured on the fried products (the fried products are multi-bone, such as large
rows, small rows, ribs, etc.).

In short: the surface of honey sauce products is bright, mostly red or reddish
brown, the products are delicious and delicious, and the honey sauce is sweet
and thick.

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 1.1 Sauced and Braised meat Products

(4)Cooking:
·Boiled / broiled / white pot: boil in water, no seasoning.
·White soup purpose: remove the odor of raw meat, auxiliary cooking process
·Braised / red pot / sauce: The boiled meat is cooked in the soup after adding the
seasoning, and the old soup (red soup) is preserved. When cooking, the old brine
is used, and the old halogen is rich in nutrients and perishable.?????????

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 Cases: Roasted Chicken Making

China's four famous chickens:

Henan Daokou Roast Chicken
Dezhou braised chicken
Anhui Fu Liji Chicken
Baoding stewed chicken

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 1.2 Sausage

1.Overview
The difference between Chinese sausage and western sausage
Chinese sausage western sausage
The raw Mainly used pork Many types, available cattle, sheep, pigs, rabbits,
material chickens, etc.
Raw material Fat and lean meat are cut into diced The lean meat is twisted into meat batter, and the
processing fat is cut into diced meat or lean meat, and the fat
meat is twisted into meat batter.
Pickled Generally not marinated Marinated to extract salt soluble proteins.
Post-irrigation Have a long drying time to facilitate After the packing with casing, it becomes a
treatment fermentation commercial cooked food through heat treatment.
Auxiliary No cornstarch, and garlic, soy sauce With corn starch, starch, some products can add
material available. garlic, no soy sauce.

Product Mostly raw products, the The production rate is more than 120%, and the
features production rate is 70-80%, the pig casing has cattle, sheep, pigs and plastic casings,
casing is filled, the sausage size is and the size of casing varies.
the same. 12
1.According to the taste:
广东腊
Sichuan sausage, Guangzhou sausage.
肠
According to the place of origin:
Guangdong, Beijing, Nanjing, Jiangsu Rugao, Harbin, etc.;
2.According to raw and cooked : there are dried sausages and 川味香
肠
cooked sausages;
3.According to the shape: ring, straight;
4.According to the fragrance type: there are bananas, spicy,
etc.
哈尔滨正阳楼香
肠
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 Additive effect

1.Sugar: Improve flavor, make meat soft and good color;

2.Quji: Add fresh antiseptic, remove greasy;
3.Nitrate: mainly used as coloring agent. Also have anti-oxidation, anti-
corrosion, enhance flavor;
4.Water: adjust viscosity and hardness. .

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 3.process flow

casing preparation → ingredients → dicing → stuffing→ drying →

finished product

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 Process points

1) Raw material selection

Pork-based, fresh;
lean meat with leg and hip meat as the best;
lean meat requires removal of large tendons, lymph and flesh, broken bones,
etc.;
fat sputum with backing as the best, try not to organize soft fat Meat.

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 Process points

1) Raw material selection

Dry
Natural casing
Salted
casing
Edible casing: collagen casing
Artificial casing
Non-edible casings: cellulose, plastic

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 Process points

2) minced lean meat

The lean meat is thawed to a center temperature of about -2 °C, and is sieved
with a sieve plate of 8 to 12 mm. The cutter is required to be sharp, and the
obtained lean meat pellets are formed and uniform.

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 Process points

3) mix lean meat and marinate

First add raw meat plus 10~20% water to stir; add the added sugar, salt (more
than half), all spice, MSG, stir well; finally add the remaining salt and nitrite
mixture and stir for 1.5 minutes. Feed in a cooling room at 4~10 °C for 1~2
hours.

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 Process points

4) dice and clean the fat

The fat is thawed to a center temperature of about -8 °C and cut into 10 mm3
of dices with a dicing machine. The cutter is required to be sharp, the fat is
formed well, rinsed at 35 ° C warm water, no oil is required, then rinsed with
cold water, cooled thoroughly, and drained moisture.

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 Process points

5) casing preparation
Use dry or salted casings, soak in water, wash off the salt and set aside.

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Process points

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 Process points

7) Drying
45~55℃，24 hours to 48 hours.
The temperature and humidity are controlled in
stages. In particular, it is necessary to maintain
a relatively stable wet difference between the
relative humidity of the oven environment and
the relative humidity of the product, to prevent
the wetness difference and the large
temperature difference from causing the skin of
the sausage to rise, and to lower the
temperature in time to prevent oil from coming
out.
The yield rate is 60~70%.

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 Sausage quality standard

First grade freshness Secondary freshness

The casing is dry and The casing is slightly moist or sticky, easy to
Appearance close to the meat, no separate the meat, but not easy to tear, the surface
mucus and mildew. is slightly mild, but no trace after wiping, soft and
not tough

Color Sliced ​meat with shiny, Some of the meat is shiny, the muscles are
muscle gray or rose red, dark gray or brown, and the fat is yellow.
fat white or slightly
reddish
Smell Has the special flavor of Fat has a mild rancid taste, sometimes with a
sausage sour taste

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 1.3 Cured products

Salting method:
(1) Dry salting method advantages:
simple and easy to store, resistant to storage.
Disadvantages:
uneven saltiness, labor; product weight and nutrient reduction (15~20%).
(2) Advantages of wet salting method: fast penetration, saving time and effort;
uniform quality; re-use after curing.
Disadvantages: high water content, difficult to preserve.

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 1.3 Cured products

3) Salt injection method combined with rolling

4) Mixed salting method:
dry pickling + wet picking: divided into two categories: dry
pickling, then wet pickling; first wet and pickled, dry pickled.
Advantages: It can increase the stability of the product during
storage, prevent excessive dehydration of the product, and avoid
excessive loss of nutrients.

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 Chinese ham

Chinese ham: Chinese ham is a meat product made from whole skinned
pork legs, marinated, washed and dried, and fermented?????? for a
long time.

Chinese ham is divided into three types:

South leg, Jinhua ham;
The northern leg , Jiangsu Rugao ham;
Cloud legs, Yunnan Xuanwei ham

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 Jinhua Ham
Jinhua ham classification

Three signing levels: special, first, second, third

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 1.4 Dried meat products

Dried meat products, refer to dried cooked meat products that

have been cooked, reshaped, dried, or shaped before being
cooked.

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 1.5 Barbecue products

Definition:
The roasting of meat is also called grilling. It refers to the salting of raw
meat, and then roasting the meat under high temperature conditions in an
oven. The baking process uses hot air to heat the raw materials. The
temperature is generally between 180 ° C and 220 ° C.
Due to the high temperature, a char is produced on the surface of the
meat, so that the product is crispy and has a special roasted flavor.??????

Variety: roast duck (goose), roast chicken, roast suckling pig

Features: It has a special roasting scent, attractive color, crispy skin, fat
but not greasy, and beautiful flavor.

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 1.5 Barbecue products

 Its scent is due to a series of chemical

reactions in the heating process of
proteins, fats, sugars, salts and metals in
meat.

 Ingredients added during pickling also have a

fragrant effect. For example, allspice contains
aldehydes, ketones, ethers and other ingredients.
 In addition, the water before the barbecue, the
 cortical protein is solidified, the skin layer
becomes thick and dry, and when baked, the
protein is denatured and becomes brittle under
the action of hot air.

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 1.6 Fried products
Frying is the process of high temperature thermal processing of meat
at higher temperatures using oil.

The fried meat product refers to a cooked meat product which has
been processed and seasoned, and which is prepared by heating or
pouring the edible oil as a heating medium. The fried products are
characterized by aroma, tenderness, crispness, looseness, crispness and
golden color.

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