Facing the huge market demand, the conditioning steak that has been shaped and evolved to meet the needs of the national situation and grow up has become the leader of the beef product industry, and it has become a branch industry: the steak industry. Next, take the conditioning and shaping steak that will occupy the mainstream for at least two years as an example to introduce its research and development technology process, process parameters and precautions.
1 Materials and equipment
1.1 Raw materials
Beef 100kg.
1.2 The ratio of pickling solution
Phosphate 1.650kg, baking soda 0.800kg, edible salt 0.700kg, white sugar 1.700kg, glucose powder 0.700kg, MSG 0.800kg, I + G0.080kg, onion powder 0.800kg, garlic powder 0.400kg, black pepper powder 1.200kg , Ethyl maltol 0.040kg, carrageenan 0.350kg, soy protein isolate 0.700kg, sodium D-isoascorbate 0.400kg, beef extract 1.100kg, ice water 88.580kg, glutamine transaminase 0.700kg, room temperature water 3.500kg.
1.3 Packaging materials
Plastic casing fold diameter 190mm, frozen plastic bag, carton.
1.4 Equipment
Reinforcement machine, breaking machine, injection machine, tumbler, filling machine, aluminum buckle punching machine, quick-freezing warehouse, bone sawing machine, vacuum packaging machine, metal detector, freezer.
2 Process parameters
2.1 Product standards
SB / T10379-2012 quick-frozen prepared food.
2.2 Craft
2.2.1 Thaw
After removing the outer box, the raw materials are placed on the thawing rack without stacking; when placed, the opening of the packaging bag is facing upward; the bottom shelf is placed with a water tray; the thawing environment temperature is not higher than 15 ℃, and if conditions are met, You can set the circulating wind to accelerate the defrosting.
2.2.2 Planer bar
The temperature of the raw material after thawing does not exceed 12 ℃, remove the inner bag, filter out the blood, and use the planer to remove the small fascia on the surface of the raw material, which is convenient for the trimming process.
2.2.3 Trimming
The raw meat after the ribbing on the surface is placed on the trimming table. According to the direction of Niu Lin ’s fascia, it is first divided into four large pieces. Each piece requires the surface fascia to be removed. The main rib in the middle of the meat should be along the fascia Cut open, then trim the fascia; the trimmed raw material, along the direction of the fiber, is divided into 8-10 cm wide pieces of meat. In the process of cutting, pay attention to picking out foreign objects and removing blood stasis.
2.2.4 Injection
Configure the injection according to the proportion of marinated materials, pay attention to the use of ice water, and each auxiliary material must be fully stirred and dissolved.
Turn on the injection machine and measure the pressure of the equipment to the standard injection rate of 30%. Arrange the divided meat fibers side by side along the conveyor belt of the machine to perform the injection process. After all injections are completed, test the overall injection situation. The injection rate is required to be not lower than the standard The injection rate is 95% and should not be higher than the standard injection rate. Tindo injection machine will help you on this.
2.2.5 Tumble
The injected meat is put into a tumbling machine for vacuum breathing tumbling, the vacuum degree is -0.07MPa, the rotation speed is 7r / min; the total tumbling time is 100min, the operation is 15min, and the pause is 5min; the tumbling environment temperature is controlled at 2 ～ 4 ℃.
After the kneading, the glutamine transaminase solution is added to the meat, and the kneading is continued for 10 minutes; the glutamine transaminase solution should be ready to use immediately and should not be left for a long time.
Here you can use Tindo vacuum tumbling machine with big capacity.
2.2.6 Filling
After the kneading material comes out of the machine, it is weighed first, and then filled with a plastic casing with a diameter of 190mm. The lines should be as consistent as possible. The two ends of the casing are tied with a punching machine; Set aside for 4h.
2.2.7 Quick Freeze
After the standing time is reached, transfer the intestines to the quick-freezing warehouse for quick-freezing process; the temperature of the quick-freezing warehouse should be below -30 ℃, and the center temperature of the intestines can reach -15 ℃ in the shortest time.
2.2.8 Saw blade
Peel off the casing of the quick-frozen intestines, taking care not to leave plastic fragments to avoid the risk of foreign objects in the finished product; saw blades in accordance with the specifications of gram weight, and control the gram weight range to meet the measurement requirements.
2.2.9 Packaging
The products from the saw blades are transferred into frozen plastic bags and vacuum packed.
2.2.10 Jin Tan
The packaged product passes the metal detector.
2.2.11 Storage
Package according to the sales specifications, and enter the freezer, the temperature of the freezer should be below -18 ℃.
3 Main points of processing technology
The processing technology of steak, the key points of each process can not be ignored, and employees should pay attention to the implementation of details. Then, the main points of the processing technology will be further refined and elaborated.
3.1 Temperature control
Temperature is the core of the meat product process. Each step of the process must be performed in accordance with the requirements of the process. Strictly control the temperature of the meat material, the operating environment temperature, the temperature of the freezer, and the temperature of the quick-freezer. The more important ones are the temperature and Effectiveness, in short, the shorter the time to reach the center temperature -15 ℃, the better, the shorter the time, the better the maximum ice crystal point.
3.2 Control of trimming
Because there are many parts of beef, the trimming methods and trimming standards of each part are different, and the different raw material plant numbers and different batches will also make the raw materials different. This aspect requires the factory technicians to make corrections according to product characteristics in a timely manner. Guide production and processing; specific to Niu Lin's product, the discovery and removal of foreign bodies, the repair of fascia, the removal of surface grease, and the cutting lines of meat are the most important.
3.3 Enema requirements
The enema link is a central link. The poor implementation of this step affects the subsequent process, and the entire batch of products may be downgraded due to this link; so this process seems to be a rough job. In the operating environment temperature, the strength of the enema, These aspects of filling efficiency need to be more strictly controlled.
3.4 Saw blade control
Enterprises are all profitable. The link of saw blade yield is one of the key factors influencing the cost. It is the process that directly affects the cost factor after quick freezing. Under the inspection rules of JJF 1070-2005 quantitative packaging product net content measurement rules, Only by controlling the yield rate, can enterprises operate profitably in order to be able to operate organizational reproduction.
