CN108477506A - A kind of processing method of fresh-keeping skewer - Google Patents

A kind of processing method of fresh-keeping skewer Download PDF

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Publication number
CN108477506A
CN108477506A CN201810241558.7A CN201810241558A CN108477506A CN 108477506 A CN108477506 A CN 108477506A CN 201810241558 A CN201810241558 A CN 201810241558A CN 108477506 A CN108477506 A CN 108477506A
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China
Prior art keywords
meat
parts
skewer
fresh
keeping
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曹晨
张涛
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Shandong Kang Islamic Food Co Ltd
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Shandong Kang Islamic Food Co Ltd
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Priority to CN201810241558.7A priority Critical patent/CN108477506A/en
Publication of CN108477506A publication Critical patent/CN108477506A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

The invention discloses a kind of processing technology of fresh-keeping skewer, processing technology includes mainly：It impregnates, ultrasonic wave is marinated, color protection, wears string forming, packaging.The beneficial effects of the invention are as follows：The present invention is by combining marinated simultaneously immersion, ultrasonication, Mei Lade color preservation technologies and packing method, string forming is handled fresh meat and worn, while meeting people to various requirements such as skewer mouthfeel, appearance, flavor, nutritional ingredient, shelf-life, freshness.

Description

A kind of processing method of fresh-keeping skewer
Technical field
The invention belongs to food processing fields, relate generally to a kind of meat preprocess method, especially a kind of fresh-keeping skewer Processing method.
Background technology
In order to meet popular taste and demand, to the deep processing industrialization that meat carries out, and skewer is meat deep processing One of product.Upper barbecue generally selects raw meat to wear to skewer and make in the street now, and slice the beef thin interspersed barbecue more, not only not The mouthfeel that everybody profusely chews can be met, be also easy to, because excessively thin and burned hard, fresh and tender mouthfeel can not be obtained；But if by meat Bulk is made to be roasted, then it is not only time-consuming to take material, it is easier to make brochette appearance zoom because barbecue time is long, edible pair Human body is unfavorable, and no same method obtains fresh and tender mouthfeel；And the time is too short then internal not yet done, is not suitable for the eating habit of compatriots.
Conventional industrialized production mostly based on quick-frozen skewer, by meat through tenderization, pickle, wear string, it is quick-frozen, a system such as refrigerate Row technique is made.Production method health relatively is clean, and the shelf-life is longer.But also there is holding conditions harshness, it is not portable The shortcomings that, and advance negative catalysis is needed when customer's use, and it wasting time, negative catalysis process is improper to easily cause a large amount of juice loss, Influence skewer mouthfeel and nutrition.In addition, in order to guarantee to obtain the mouthfeel of fresh skewer, after usually handling slaughtering of animals to the greatest extent It is eaten after early taking meat to sell and cook as early as possible, the fresh of skewer mouthfeel is ensured with this as far as possible.However in real life, due to The time that consumer buys fresh meat can not be determined with animal by the time interval for taking meat is handled, and consumer is caused to buy Mouthfeel after freshness of meat, color and luster and processing is all influenced by uncertain factor, and such meat is using skewer After making processing, the uncertain factor being related to is more, and the factor that process influences the freshness of skewer is more, can not be fine Control problem above, the serious sale for restricting fresh meat influences the desire to purchase of consumer.
A kind of fresh, delicious, healthy skewer how is made, meets people to mouthfeel, appearance, flavor, nutritional ingredient, guarantor Various requirements such as matter phase are the big projects that people study always.
Invention content
In order to simultaneously meet people to skewer mouthfeel, appearance, flavor, nutritional ingredient, the shelf-life, etc. various requirements, Especially for requirement of the people to skewer freshness is met, the present invention provides a kind of processing methods of fresh-keeping skewer.
In order to achieve the above-mentioned object of the invention, the present invention provides a kind of processing method of fresh-keeping skewer, the method includes Following steps：
(1) it impregnates
Green meat is taken, is impregnated 20-30 minutes with 0.1% citric acid water, with 0.1% sodium bicarbonate aqueous solution after removing watery blood It impregnates 20-30 minutes, removes watery blood impurity etc. again and drain；
(2) ultrasonication
Prepare pickling liquid in following ratio：Impregnate 100 parts of meat, 5 parts of lactic acid, 12 parts of citric acid, 0.2 part of sodium bicarbonate, wood .5 parts of melon proteinase-10,0.5 part of ficin, 0.2 part of transglutaminase, 1 part of potato starch, 10 parts of water, were pickled Ultrasonication is carried out in journey, ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 20-30 minutes；
(3) color protection
100 parts of water, 10 parts of glutamic acid, 3 parts of cysteine hydrochloride, 4 parts of glucose, 10 parts of hydrolyzed vegetable protein, enzymolysis 10 parts of meat extract is uniformly mixed；By the meat after above-mentioned ultrasonication after draining it is smooth be put into injector, every syringe needle is set Distance is 1cm, and above-mentioned mixed liquor is injected into meat respectively, and by respectively injection one time of meat positive and negative, injection time must not exceed Meat is stood 2h by 30min after the completion of injection, and Maillard reaction 40-60min is then carried out under the conditions of 90-95 DEG C；
(4) string forming is worn
The meat for carrying out Maillard reaction is cut into default size and wears string forming；
(5) it packs
The O2 of volume fraction 45-55%, the CO2 of 15-25% are filled with when packaging.
It is preferred that in the marinated step of the step (2), papain, ficin, transglutaminase are respectively Enzyme activity be more than 400U/g.
It is preferred that in the sonicating step of the step (2), under the conditions of 300W, 120kHz, ultrasonic time is 20 points Clock.
It is preferred that in the color protection step of the step (3), 50min is carried out under the conditions of preferably 90 DEG C of Maillard reaction condition.
It is preferred that the step (4) is worn in string forming step, the semi-finished product cut are pierced with regulatory specifications bamboo stick；Row Face is smooth, and the girth of a garment is alternate, and thickness is consistent, without the meat that dissociates, bamboo stick handle neat and tidy.
It is preferred that in the packaging step of the step (5), it is filled with the O2 of volume fraction 50%, 20% CO2.
It is preferred that the one kind of meat described in the above method in beef, mutton, chicken.
Using citric acid solution and the multiple immersion of sodium bicarbonate solution, solve color in fresh meat it is overweight caused by have Very heavy fishy smell, meat is harder, should not chew the problems such as rotten, and for beef, mutton, the effect of deodorization is particularly prominent Go out.
The marinated processing of ultrasonic wave, can improve the curing speed of beef；The lower marinated routine that compares salts down under the conditions of ultrasonication System immersion effect is good, and curing speed is obviously improved, and can be pickled into beef depths so that marinated result is more preferably uniform, meat Sense is fine and smooth.
Potato starch is added in curing solution, the structural state uniform and smooth of beef paste, plentiful high resilience can be made. Papain be immature papaya production latex in a kind of proteolytic enzyme for extracting, can degrade muscle fibril and Connective tissue, actomyosin and collagen can be decomposed into polypeptide even amino acid, keep muscle myofilament and tendon silk disconnected by it It splits, meat is made to become soft sharp and clear.Ficin is extracted from the latex of fig tree and jejune fruit milk Protease hydrolyzes muscle protein and collagen, can make tenderization.Transglutaminase can be between catalytic proteins It crosslinks, makes protein-modified, improve the nutritive value of protein, and its thermal stability is good, pH ranges are wide.Use pawpaw egg White enzyme, ficin, transglutamin-ase 9 enzyme tenderizing beef it is with obvious effects, three's mixing can abundant tenderization beef difference portion The meat of position, and by the special proportioning of three, prevent excessive tenderization so that tenderizing effect is best, ensures highest sense organ effect Fruit.
Glutamic acid, cysteine, glucose, hydrolyzed vegetable protein, enzymolysis meat extract are mixed by the method that injector is injected Close in meat, color protection carried out under the conditions of Maillard reaction, not only ensure meat can uniform coloring, ensure that fresh skewer is original Vivid appearance；It can ensure the fresh taste and flavor of skewer simultaneously, flavor is dense and fragrance is lasting and mouthfeel is all good.
In packaging process, by being filled with the O2 and CO2 of special ratios, it is further reduced the contaminated possibility of meat, is protected It demonstrate,proves it and possesses the color and luster of fresh meat and freshness.What is contained in marinated solution makes the ingredient of meat preservation, can effectively inhibit cold But the spoilage organisms on meat surface, while the internal gas environment packed tends to slow down respiratory rate, inhibits the growth of microorganism simultaneously And the corruption of enzyme is prevented, it can achieve the purpose that extend the shelf life.
The advantageous effect that technical solution provided in an embodiment of the present invention is brought is：The present invention is pickled by being ultrasonically treated to combine Fine and smooth, the uniform mouthfeel for significantly improving beef, compared with the meat that traditional pickling process processing makes, sophistication, the uniformity have larger It is promoted.Meanwhile by the condition of controlled Maillard reaction and time and packing method, not only flavor being made to be improved, but also Mouthfeel is mellow and full mellow, and the original color and luster of the fresh meat that adequately protected, glossiness is also more satisfactory, and the shelf-life significantly extends, while product Water-retaining property is strong after negative catalysis, and meat is not stiff, and there is no juice losses after chilled meat negative catalysis, and lead to meat aging, should not chew Phenomenon.
Specific implementation mode
Illustrate that embodiments of the present invention, those skilled in the art can be by this specification below by way of specific specific example Disclosed content understands other advantages and effect of the present invention easily.The present invention can also pass through in addition different specific realities The mode of applying is embodied or practiced, the various details in this specification can also be based on different viewpoints with application, without departing from Various modifications or alterations are carried out under the spirit of the present invention.
Before further describing the specific embodiments of the present invention, it should be appreciated that protection scope of the present invention is not limited to down State specific specific embodiment；It is also understood that the term used in the embodiment of the present invention is specific specific in order to describe Embodiment, the protection domain being not intended to be limiting of the invention；In description of the invention and claims, unless in text In addition explicitly point out, singulative "one", " one " and " this " include plural form.
When embodiment provides numberical range, it should be appreciated that except non-present invention is otherwise noted, two ends of each numberical range Any one numerical value can be selected between point and two endpoints.Unless otherwise defined, in the present invention all technologies for using and Scientific terminology is identical as the normally understood meaning of those skilled in the art of the present technique.Except used in embodiment specific method, equipment, Outside material, the record according to those skilled in the art to the grasp of the prior art and the present invention can also use and this Any method, equipment and the material of the similar or equivalent prior art of method, equipment described in inventive embodiments, material come real The existing present invention.
The specific implementation of product of the present invention and method and effect are carried out below in conjunction with specific embodiment and comparative example detailed Explanation.
Embodiment 1
A kind of processing method of fresh-keeping skewer, includes the following steps：
(1) it impregnates
Green meat is taken, is impregnated 20-30 minutes with 0.1% citric acid water, with 0.1% sodium bicarbonate aqueous solution after removing watery blood It impregnates 20-30 minutes, removes watery blood impurity etc. again and drain；
(2) ultrasonication
Prepare pickling liquid in following ratio：Impregnate 100 parts of meat, 5 parts of lactic acid, 12 parts of citric acid, 0.2 part of sodium bicarbonate, wood .5 parts of melon proteinase-10,0.5 part of ficin, 0.2 part of transglutaminase, 1 part of potato starch, 10 parts of water, were pickled Ultrasonication is carried out in journey, ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 20-30 minutes；
(3) color protection
100 parts of water, 10 parts of glutamic acid, 3 parts of cysteine hydrochloride, 4 parts of glucose, 10 parts of hydrolyzed vegetable protein, enzymolysis 10 parts of meat extract is uniformly mixed；By the meat after above-mentioned ultrasonication after draining it is smooth be put into injector, every syringe needle is set Distance is 1cm, and above-mentioned mixed liquor is injected into meat respectively, and by respectively injection one time of meat positive and negative, injection time must not exceed Meat is stood 2h by 30min after the completion of injection, and Maillard reaction 40-60min is then carried out under the conditions of 90-95 DEG C；
(4) string forming is worn
The meat for carrying out Maillard reaction is cut into default size and wears string forming；
(5) it packs
The O2 of volume fraction 45-55%, the CO2 of 15-25% are filled with when packaging.
Contrast test 1：The color and luster of meat, the fine and smooth uniformity, shelf-life are the principal elements for influencing consumer's purchase, and this section is logical The comparison to ultrasonication and pickling process dot sequency is crossed, determines the process point being ultrasonically treated.Test group 1 is only with marinated Technique, no ultrasonic processing technique；Test group 2 is using the technique for first pickling ultrasound again, and test group 3 is carried out at the same time using marinated The technique of ultrasound, concrete technology are as follows：
The technique of test group 1 is as follows：
(1) it impregnates
Fresh beef is taken, is impregnated 20-30 minutes with 0.1% citric acid water, it is water-soluble with 0.1% sodium bicarbonate after removing watery blood Liquid impregnates 20-30 minutes, removes watery blood impurity etc. again and drains；
(2) it pickles
Prepare pickling liquid in following ratio：100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 part of sodium bicarbonate, pawpaw .5 parts of proteinase-10,0.5 part of ficin, 0.2 part of transglutaminase, 1 part of potato starch, 10 parts of water are pickled；
(3)-(5) are the same as embodiment 1
The technique of test group 2 is as follows：
(1) it impregnates
Fresh beef is taken, is impregnated 20-30 minutes with 0.1% citric acid water, it is water-soluble with 0.1% sodium bicarbonate after removing watery blood Liquid impregnates 20-30 minutes, removes watery blood impurity etc. again and drains；
(2) ultrasonication
Prepare pickling liquid in following ratio：100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 part of sodium bicarbonate, pawpaw .5 parts of proteinase-10,0.5 part of ficin, 0.2 part of transglutaminase, 1 part of potato starch, 10 parts of water pickle 20 points Clock；Ultrasonication is carried out to beef after marinated, ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 20 minutes；
(3)-(5) are the same as embodiment 1.
The technique of test group 3 is as follows：
(1) it impregnates
Fresh beef is taken, is impregnated 20-30 minutes with 0.1% citric acid water, it is water-soluble with 0.1% sodium bicarbonate after removing watery blood Liquid impregnates 20-30 minutes, removes watery blood impurity etc. again and drains；
(2) ultrasonication
Prepare pickling liquid in following ratio：100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 part of sodium bicarbonate, pawpaw .5 parts of proteinase-10,0.5 part of ficin, 0.2 part of transglutaminase, 1 part of potato starch, 10 parts of water are pickled simultaneously Ultrasonication is carried out, ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 20 minutes；
(3)-(5) are the same as embodiment 1.
Test group 1-3 beef items defrosting post-processings are eaten, and carry out the evaluation of products'texture, the results are shown in Table 1.From table 1 as can be seen that 1 sensory evaluation score value of test group is minimum, and test group 2 and 3 score values are higher.It can be seen that using can be significantly after being ultrasonically treated Increase sophistication, the uniformity of beef, and reduces bloody taste.In the marinated effect for being carried out at the same time ultrasound than being carried out again after pickling The effect of ultrasound is good.Therefore use herein it is marinated while the technique that is ultrasonically treated.
Influence of the sequence of the supersound process of table 1 and process point to products'texture
Serial number The uniformity Sophistication Bloody taste
Test group 1 5.23±0.21c 4.56±0.23c 6.56±0.51c
Test group 2 6.82±0.53b 7.65±0.61b 7.67±0.27b
Test group 3 7.67±0.53a 7.93±0.42a 8.45±0.55a
Note：Same row difference letter represents significant difference (P<0.05)；N=8；Sensory evaluation scores use 0-9 systems, score criteria It is as follows：It is fabulous, 9；It is very good, 8；It is good, 7；It is acceptable, 6；Difference<6.
Contrast test 2：In the present invention, color protection is carried out using Mei Lade, is a key factor for influencing skewer quality.It is logical The often effect of Maillard reaction is have dulcet ingredient by reacting to generate, or special using browning reaction imparting product Color and luster.The present invention it is marinated be carried out at the same time supersound process on the basis of, influence of the research color protecting method to products'texture.
The technique of test group 4 is as follows：
(1)-(2) are the same as real-time example 1
(3) color protection
100 parts of water, 10 parts of glycine, 3 parts of different bright acid hydrochloride, 4 parts of glucose, 10 parts of hydrolyzed vegetable protein digest meat 10 parts of cream is uniformly mixed；By the meat after above-mentioned ultrasonication after draining it is smooth be put into injector, every syringe needle of setting away from From for 1cm, above-mentioned mixed liquor is injected into meat respectively, by respectively injection one time of meat positive and negative, injection time must not exceed Meat is stood 2h by 30min after the completion of injection, and Maillard reaction 30min is then carried out under the conditions of 100 DEG C；
(4)-(5) are the same as embodiment 1
The technique of test group 5 is as follows：
(1)-(2) are the same as real-time example 1
(3) color protection
100 parts of water, 10 parts of glutamic acid, 3 parts of cysteine hydrochloride, 4 parts of glucose, 10 parts of hydrolyzed vegetable protein, enzymolysis 10 parts of meat extract is uniformly mixed；By the meat after above-mentioned ultrasonication after draining it is smooth be put into injector, every syringe needle is set Distance is 1cm, and above-mentioned mixed liquor is injected into meat respectively, and by respectively injection one time of meat positive and negative, injection time must not exceed Meat is stood 2h by 30min after the completion of injection；
(4)-(5) are the same as embodiment 1.
Embodiment 1 is the technique for carrying out color protection using Maillard reaction；Test group 4 is that Maillard reaction process is first substituted In raw material technique；Test group 5 is not use the technique of Maillard reaction color protection, concrete technology as follows：By embodiment 1, examination It is edible to test group 4-5 beef items defrosting post-processings, and carries out the evaluation of products'texture, the results are shown in Table 2.
Influence of the U.S. ladd method of table 2 to products'texture
Immersion process Color and luster Structural state Flavor taste
Embodiment 1 8.06±0.32c 8.45±0.78c 8.56±0.12c
Test group 4 7.58±0.49a 7.89±0.33a 7.71±0.33a
Test group 5 5.23±0.45a 5.22±0.34a 6.34±0.42a
Note：Same row difference letter represents significant difference (P<0.05)；N=8；Sensory evaluation scores use 0-9 systems, score criteria It is as follows：It is fabulous, 9；It is very good, 8；It is good, 7；It is acceptable, 6；Difference<6, specific organoleptic indicator is as follows：
Color and luster：Bronzing, uniformity, it is glossy, close to fresh meat；
Structural state：Plentiful uniform, quality is fine and smooth；
Flavor taste：The fresh fragrance of beef, entrance is fine and smooth, without withered sense.
Contrast test 3：Further to verify the freshness that skewer is prepared of the present invention, examined by following tests method It surveys：Due to bacterial action, protein, fat and sugar class in meat can decompose and putrid and deteriorated.It can when breaks down proteins Generating ammonia and alkalinity has toxic amine, content to have apparent correspondence with degree of spoilage, is the outstanding feature for weighing its quality.
Specific test method：1 part of the hydrochloric acid that configuration quality score is 25%, density is 1.12g/mL, 1 part of anhydrous ether, The solution 2mL that 96% 3 parts of alcohol mixes in injecting tube, respectively takes the present embodiment 1, test group 1-5 (such as embodiment 1, examination Test the method in group 1-5, but the step of being packed without step (5) is process) piece of meat be put into test tube, until sample At liquid level 1cm~2cm, rubber stopper is tightened rapidly, is observed under black background immediately, sees the variation around sample in test tube.
Green meat-white cloud and mist occurs, and is negative reaction (-).
There is a little white cloud and mist (chlorine in ammonia and hydrochloric acid in sample in the moment that secondary fresh meat-leaves test tube in taking-up sample Change hydrogen reaction to generate caused by ammonium chloride) occur, but dissipate immediately, react (+) for weakly positive；Or after sample is put into test tube, through number Occur apparent cloud after second, is positive reaction (++).
After rotten meat-sample is put into test tube, occur cloud and mist immediately, is strong positive reaction (+++).
Specific test result is shown in Table 3：
The skewer freshness situation that 3 the method for the present invention of table is prepared
Immersion process 0 day 90 days 180 days
Embodiment 1 - - -
Test group 1 - - +
Test group 2 - + +
Test group 3 - + +
Test group 4 - - +
Test group 5 - + +
Found out with upper table 3, the skewer that 1 method of the embodiment of the present invention is prepared is prepared into compared to test group 1-5 methods The skewer arrived is kept for the time of freshness more permanent.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.

Claims (6)

1. a kind of processing method of fresh-keeping skewer, which is characterized in that the described method comprises the following steps：
(1) it impregnates
Green meat is taken, is impregnated 20-30 minutes with 0.1% citric acid water, is impregnated with 0.1% sodium bicarbonate aqueous solution after removing watery blood 20-30 minutes, watery blood impurity etc. was removed again and is drained；
(2) ultrasonication
Prepare pickling liquid in following ratio：Impregnate 100 parts of meat, 5 parts of lactic acid, 12 parts of citric acid, 0.2 part of sodium bicarbonate, pawpaw egg White 0.5 part of enzyme, 0.5 part of ficin, 0.2 part of transglutaminase, 1 part of potato starch, 10 parts of water, in curing process Ultrasonication is carried out, ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 20-30 minutes；
(3) color protection
100 parts of water, 10 parts of glutamic acid, 3 parts of cysteine hydrochloride, 4 parts of glucose, 10 parts of hydrolyzed vegetable protein digest meat extract It 10 parts, is uniformly mixed；By the meat after above-mentioned ultrasonication after draining it is smooth be put into injector, every syringe needle distance is set For 1cm, above-mentioned mixed liquor is injected into meat respectively, by respectively injection one time of meat positive and negative, injection time must not exceed 30min, Meat is stood into 2h after the completion of injection, Maillard reaction 40-60min is then carried out under the conditions of 90-95 DEG C；
(4) string forming is worn
The meat for carrying out Maillard reaction is cut into default size and wears string forming；
(5) it packs
The O2 of volume fraction 45-55%, the CO2 of 15-25% are filled with when packaging.
2. the processing method of fresh-keeping skewer according to claim 1, which is characterized in that the marinated step of the step (2) In, the respective enzyme activity of papain, ficin, transglutaminase is more than 400U/g.
3. according to the processing method of the fresh-keeping skewer of claim 1-2 any one of them, which is characterized in that the step (2) In sonicating step, under the conditions of 300W, 120kHz, ultrasonic time is 20 minutes.
4. according to the processing method of the fresh-keeping skewer of claim 1-3 any one of them, in the color protection step of step (3), Mei La 50min is carried out under the conditions of preferably 90 DEG C of moral reaction condition.
5. according to the processing method of the fresh-keeping skewer of claim 1-4 any one of them, the step (4) wears string forming step In, the semi-finished product cut are pierced with regulatory specifications bamboo stick；Row face is smooth, and the girth of a garment is alternate, and thickness is consistent, without the meat that dissociates, bamboo Sign handle neat and tidy.
6. according to the processing method of the fresh-keeping skewer of claim 1-5 any one of them, which is characterized in that the step (4) In packaging step, it is filled with the O2 of volume fraction 50%, 20% CO2.
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CN110353193A (en) * 2019-08-01 2019-10-22 安徽农业大学 A method of improving marinated livestock and poultry meat
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