The chopper, meat grinder and its blades used in production should be checked for proper operation before starting work, whether the components are in proper order, whether the blade is absolutely sharp, whether the temperature detecting device is in place, and whether other machines are in good condition. The chopper should be operated in a hygienic state. Below the factory canteen school restaurant meat products supplier Fu Bing. Lifan meat also gives you an analysis of several mashed meat products need to pay attention to the matters, need to come to see.
The raw meat temperature or the temperature of various excipients is too high or too low, otherwise it is easy for the staff to judge the mistake of the mixing degree. In addition, in the control of the mixing temperature can not blindly add ice, ice water or ice brine to cool down, otherwise it will lead to excess ice water, and even more than the water holding capacity of lean meat, soy protein and starch, so that the product is soft Inelastic. Therefore, in actual operation, ice water must be added in batches, and water must not be added to the filling once or twice, especially when the filling is about to be mixed, and then a large amount of water is added at a time. . At the same time, because the freezing point of the brine is low, it can be ice-free at -3 °C, so that the temperature of the mixing can be lowered without causing the boring tool to wear due to the hardness of the ice, but it should be noted that the total salt of the brine used should be in the qualified product. The amount of salt is equal.
The pH of the meat affects the water holding capacity of the muscle protein. At a pH close to 5.4 of the isoelectric point of actomyosin, the positive charge in actin is neutralized by the negative charge generated by the stiffness of the muscle due to death, with only excess positive charge to hold the water molecules, at this time the muscle Water-holding, the smallest swelling. Selecting meat with a pH of less than 5.6 as a raw material can affect the adhesion and water holding capacity of the meat, directly affecting the mixing effect. Therefore, the pH value of the meat filling should be checked during the kneading process to evaluate the water holding capacity of the meat filling.
In summary, as low-temperature meat products are increasingly popular, the mixing process has gradually broken the attention of technicians. The mixing temperature, time, raw material feeding sequence and mixing degree have an important impact on the quality of meat products. With the advancement of science and technology, the intelligence of machinery and the strict management of enterprises, scientific formula and reasonable mixing process will certainly produce low-temperature meat products suitable for all kinds of consumers.
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