saline injection
The traditional smearing method is gradually replaced by injecting pickling solution with saline injection machine. The injection needle should move up and down properly in the meat layer, so that normal saline can be injected into the meat tissue, and the injection should be as uniform as possible during operation. The control of injection quantity varies according to the weight of raw materials and operating requirements. Saline injection method can accelerate salt penetration, prevent pickled meat from spoilage, shorten curing time, improve production efficiency and reduce costs.
Vacuum tumbling
After rolling, it can promote the penetration of pickling solution, loosen the muscle tissue structure and facilitate the dissolution of myosin. Moreover, additives can enhance the ionic strength of raw meat and adjust the isoelectric point of protein, thus improving the product yield, tenderness and taste. The standard of rolling and kneading is to take it out after the barbecue, which looks like a layer of sequins.
process equipment
The traditional baking equipment includes: baking on a fire kang, which usually takes a long time at 50~60℃, usually above 10h. This kind of equipment is low in cost and easy to control, but it can't be produced continuously, causing pollution; Open flame baking, the temperature is higher, up to more than 200℃, and the time is shorter, but there are few suitable products, which are mainly used for roasting poultry and barbecued pork products.
Modern baking equipment includes: automatic oven, vacuum drying oven, microwave oven, infrared and far infrared oven, etc. These equipments have the characteristics of high automation, easy control, high efficiency and good barbecue quality, but they have large investment and high energy consumption.
The effects of different barbecue conditions on barbecue quality (controlling oven temperature and cooling tenderloin) were systematically studied. The results showed that the final barbecue temperature and barbecue temperature had great influence on the tenderness, weight loss rate, juiciness and flavor of barbecue. There was no obvious change in tenderness before the final barbecue temperature was 75℃. But from 75℃ to 85℃, the tenderness decreased obviously, and the weight loss rate decreased with the increase of final temperature. However, the barbecue temperature of 165℃ and 175℃ had no significant effect on all indexes; At 185℃, the tenderness increased, the weight loss rate increased, and the juiciness and flavor decreased. Therefore, the best technological conditions for barbecue are: meat thickness 1~2cm, temperature 175℃, final temperature 75℃, time 17~2 1min.