CN109259110B - Method for improving goose tenderness based on multiple fermentation - Google Patents

Method for improving goose tenderness based on multiple fermentation Download PDF

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CN109259110B
CN109259110B CN201811261527.4A CN201811261527A CN109259110B CN 109259110 B CN109259110 B CN 109259110B CN 201811261527 A CN201811261527 A CN 201811261527A CN 109259110 B CN109259110 B CN 109259110B
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goose meat
meat
goose
pressure
fermentation
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CN109259110A (en
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郭泽镔
孙思薇
赵蓓蓓
林雄
卢旭
郑宝东
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Fujian Agriculture and Forestry University
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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
    • A23L13/70—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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention belongs to the field of food processing and microbial fermentation, and particularly relates to a method for improving goose tenderness based on multiple fermentation, which comprises the following steps of S1: freezing goose meat under ultrahigh pressure; s2: injecting a tenderizer into the goose meat treated by the S1; s3: rolling, pickling and tenderizing the goose meat treated in the step S2 in vacuum; s4: respectively carrying out primary fermentation and secondary fermentation on the goose meat treated by the S3 by using Streptococcus thermophilus; s5: stretching and compressing the goose meat processed by the step S4; s6: and (3) cooking the goose meat treated by the S5 for 10-14 min at the temperature of 95-100 ℃. The method provided by the invention can improve the structural tenderness of the cooked goose meat, is tender, smooth and juicy, does not influence the original flavor of the goose meat, reduces the cooking loss rate, and effectively solves the problem that the goose meat is hard.

Description

Method for improving goose tenderness based on multiple fermentation
Technical Field
The invention relates to a method for improving the tenderness of goose based on multiple fermentation, belonging to the fields of food processing and microbial fermentation.
Background
With the improvement of living standard, people have higher and higher requirements on the quality of meat. There are many indexes reflecting the quality of goose meat, and the tenderness is the most important one, which determines the evaluation of people on the taste when eating. The goose meat has rich nutrition, low fat content, high unsaturated fatty acid content, and is beneficial to human health. The protein content of goose meat is higher than that of duck meat, chicken meat, goose meat and pork, but the goose meat has thicker fiber, older meat, difficult chewing and poorer taste, so tenderization treatment is often needed in goose meat processing. The tenderness of goose meat is related to connective tissue protein, myofibrillar protein and sarcoplasmic protein in muscle, and endogenous proteolytic enzyme contained in muscle is less, thus directly influencing the tenderness of goose meat.
Physical methods are currently widely used to improve the tenderness of goose meat, and physical treatment processes include electrical stimulation, high power ultrasound, aging, freeze-thaw cycling, shock wave treatment, high hydrostatic pressure, and mechanical methods (e.g., flaking, impacting, piercing, and tenderizing). Chemical generally refers to pickling, injecting, infusing phosphate with chemical solutions (e.g., calcium, sodium and salt) or commercial pickling solutions containing maltodextrin and starch. Calcium can activate endogenous enzymes (i.e., calpains). Sodium chloride enhances protein solubilization, while phosphate buffer improves water retention of the meat. However, the capacity of endogenous proteolytic enzymes may not be sufficient for some muscles derived from the high density connective tissue of elderly animals. In such a case, ordinary chemical methods may not work.
The biological enzyme treatment mainly acts on meat protein, the enzymatic intervention is the application of plant exogenous enzyme, and the microorganism and animal are injected, pickled or infused. The commonly used plant-derived enzymes include papain from papaya, bromelain, ficin, and the like.
Traditional physical methods, particularly mechanical processes, can require long handling (aging) or result in flavor loss. Chemicals may change pH and color, increase salty taste, which can have adverse health effects, and shorten the shelf life of meat products.
Disclosure of Invention
Technical problem to be solved
In order to solve the problems in the prior art, the invention provides a method for improving the tenderness of goose meat based on multiple fermentation, which improves the structural tenderness of the cooked goose meat, makes the cooked goose meat tender and juicy, does not influence the original flavor of the goose meat, reduces the cooking loss rate, and effectively solves the problem of hardening of the goose meat.
(II) technical scheme
In order to achieve the purpose, the main technical scheme adopted by the invention comprises a method for improving the tenderness of goose meat based on multiple fermentation, which comprises the following steps of S1: freezing goose meat under ultrahigh pressure; s2: injecting a tenderizer into the goose meat treated by the S1; s3: rolling, pickling and tenderizing the goose meat treated in the step S2 in vacuum; s4: respectively carrying out primary fermentation and secondary fermentation on the goose meat treated by the S3 by using Streptococcus thermophilus; s5: stretching and compressing the goose meat processed by the step S4; s6: and (3) cooking the goose meat treated by the S5 for 10-14 min at the temperature of 95-100 ℃.
The invention adopts the ultrahigh pressure composite freezing technology to pretreat the goose meat, reduces the temperature under high pressure, quickly releases the pressure to form countless tiny ice crystal nuclei which are uniformly distributed, can avoid the formation of thick and uneven ice crystals by the traditional freezing and the damage to the goose meat cell tissue, and when the pressure is released, the ice crystals in the goose meat sample are recrystallized in the dipping process, a large amount of ice crystals with proper size are generated in cells, and can stretch the muscle fibers and the connective tissue in the goose meat cells, thereby preliminarily reducing the tissue strength of the mechanism, releasing goose meat juice and solute to a certain extent, and simultaneously protecting the integrity of the cells. The invention injects the tenderizer into the goose meat and then carries out vacuum rolling and kneading, thus improving the effect of tenderizing the goose meat by the tenderizer in a short time. In the vacuum rolling and kneading process, the muscle fiber structure tends to be relaxed due to the pressure difference existing inside and outside the muscle fibers, so that the connection effect among the muscle fibers is weakened, the gap between the muscle fibers is increased, the binding force is reduced, the shearing force is reduced, and the initial improvement of the tenderness of the goose meat is facilitated. The selected Streptococcus thermophilus has the capability of secreting proteolytic enzyme and fat hydrolase with high enzyme activity, and is beneficial to tenderizing meat and forming unique flavor of meat dishes. The goose meat tenderizer can play a role in oxygen isolation when being grown on the surface of meat during the first fermentation, is helpful for preventing the oxidative rancidity of meat, ensures that metabolites cannot greatly influence the flavor of a product, and can tenderize the goose meat in all directions during the second fermentation. The mechanical flapping stretching of goose meat can prevent the toughening in the development process of stiffness, and further obviously improve the tenderness of the meat.
As an improvement in the method of the present invention, the ultra-high pressure freezing treatment in S1 is: placing goose meat in an ultrahigh pressure freezing system, and keeping the goose meat for 5-6 min under the conditions that the pressure is 180-220 MPa and the temperature is-20 ℃; releasing the pressure to 0.09-0.1 MPa within 1-2s, raising the temperature to 2-6 ℃, and keeping for 8-15 min to obtain a goose meat treatment sample; and (3) keeping the goose meat processing sample for 3-8 min under the environment conditions of 330-350 MPa and-8-5 ℃, releasing the pressure to 0MPa for 1-2s, and controlling the temperature to 0-1 ℃.
The method preferably reduces the temperature to-20 ℃ under the pressure of about 180-220 MPa, and then quickly releases the pressure, so that the damage degree of the formed ice crystal cores to the goose meat tissue is just the lowest. Under the high pressure of 330-350 MPa and the environment condition of-8 to-5 ℃, the pressure is quickly released, the phase change temperature of water rises to 0 ℃, and at the moment, ultralow-temperature water in the goose meat is still not frozen, and the moderate denaturation of protein can be induced. By absorbing the growing ice crystals (causing the protein to dehydrate or to disrupt its network structure), where the pressure reduces the volume of the protein, the actin is expanded into a globular protein, while avoiding the formation of actomyosin.
As a further improvement of the invention, in the high-pressure freezing treatment of S1, the goose meat wrapped with the wrapping bag is immersed in an ethanol-water mixture with an ethanol volume of 60% as a circulating refrigerant and an ethanol-water mixture with an ethanol volume of 40% as a solvent.
The ethanol-water mixture is used as a refrigerant and a heat transfer medium, and the specific heat capacity is reduced by mixing ethanol in water, so that the anti-freezing effect of the refrigerant under a high-pressure condition is improved, and the meat is prevented from being damaged by external ice crystals. Under the condition, the immersion and the freezing are beneficial to the formation of fine ice crystals inside the meat product, and the used time is also greatly shortened.
As an improvement in the method, Streptococcus thermophilus in the step S4 is inoculated into the goose meat treated in the step S3 according to 1-1.5% of the weight of the goose meat, and after non-vacuum tumbling is carried out for 6-10 min, primary fermentation is carried out under the environment of the temperature of 20-22 ℃ and the relative humidity of 83-85%, and the fermentation time is 19-20 h; and then placing the mixture in an environment with the temperature of 30-32 ℃ and the environmental humidity of 50-65% for secondary fermentation for 4-5 h.
The Streptococcus thermophilus strain disclosed by the invention has the advantages that the temperature of a fermentation system is relatively low at 20-22 ℃ and the pH value is 5.5-6 19h before the first fermentation, the plant protease can selectively degrade the existing actomyosin heavy chain in meat without degrading actin, and in the subsequent 4-5 h of short-time strain secondary fermentation process, the muscle source fibrin of meat is mainly hydrolyzed in a reaction system with high temperature of 30-32 ℃ and low pH value, so that the goose meat is tenderized in all directions.
As an improvement in the method of the present invention, the Streptococcus thermophilus strain in S4 is isolated from red vinasse meat, and is safe and nontoxic.
As a further improvement of the invention, the tenderizer comprises kiwi fruit juice and phosphate buffer solution, and the concentration of the kiwi fruit juice is 3-3.5%; the tenderizer is punctured and injected into the goose meat, and the injection amount of the tenderizer is 6-9% of the weight of the goose meat.
The kiwi fruit juice and ginger juice have the capability of catalyzing the hydrolysis of protein peptide bonds and also contain ester and amide. The product has special flavor and tenderization effect. As a further improvement of the invention, in the step S3, ingredients and the goose meat processed in the step S2 are mixed and subjected to vacuum tumbling, and the ingredients are mainly prepared from the following components, by weight, 45-50 parts of salt, 15-20 parts of dark soy sauce, 2-4 parts of cooking wine, 2-4 parts of black pepper, 5-10 parts of ginger and 6-12 parts of white granulated sugar;
the negative pressure formed under the vacuum condition promotes the muscle fiber structure to tend to be loose, and then the rolling and kneading are assisted, so that the ingredients are favorably infiltrated, the pickling absorption rate of the goose meat is improved, and the problem of uneven distribution is avoided. In addition, in the vacuum rolling and kneading process, the muscle fiber structure tends to be loose due to the pressure difference existing inside and outside the muscle fibers, so that the connection effect among the muscle fibers is weakened, the gap among the muscle fibers is increased, the binding force is reduced, the shearing force is reduced, and the initial improvement of the tenderness of the goose meat is facilitated.
The pH of the meat is changed through strain fermentation, and simultaneously, the minerals are ionized, so that the activity of meat protease in the kiwi fruit and the ginger can be obviously activated and enhanced, and further, the number of the strains is accurately controlled, and the tenderization level is regulated and controlled. The seasoning ingredients can be used as thallus nutrient substances to promote thallus growth and reduce meat pH besides enhancing meat flavor.
As an improvement in the method of the present invention, the number of times of the stretching and compressing treatment in S5 is 100 to 120 times. Preferably, the tenderization in the development process of stiffness can be better prevented under the condition of 100-120 flapping times, and meanwhile, the tenderness of the goose can be further improved to the maximum extent. The fermentation process of the strains is slowed down or stopped in the beating process, and endogenous protease in the meat is inactivated, so that the goose meat is prevented from being excessively tenderized and the flavor is prevented from being influenced by too low pH.
As an improvement of the method of the present invention, the S5 stretch-compression process includes: the goose meat is placed in an air bag after being vacuum-packed, and the air bag is subjected to air suction and inflation at intervals, wherein the inflation pressure is 120-130 psi, the air suction pressure is-10-14 psi, and the interval time is 0.8-1 s.
The invention provides a method for improving the tenderness of goose meat based on multiple fermentation in a Chinese dish, which comprises all the steps of the method in any one of the above embodiments.
(III) advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
1. the method has the advantages of simple operation, short time consumption, no addition of chemical water-retaining agents and other substances, and no potential harm to human bodies. The method is more suitable for tenderizing the goose meat with relatively hard texture such as goose leg meat, the final goose meat product is cooked for 8 minutes and can be eaten after simple processing, and in addition, the putrefaction of microorganisms in the traditional after-cooking process is avoided.
2. The invention applies the ultrahigh pressure freezing technology to improve the tenderness of the goose meat, the ultrahigh pressure freezing technology generates a large amount of ice crystals with proper sizes in goose meat cells, and the muscle fibers and the connective tissue in the goose meat cells are stretched to preliminarily reduce the strength of the mechanism tissue and release goose meat juice and solute, but simultaneously protect the integrity of the cells, thereby improving the tenderness of the goose meat. Under the risk of possibly damaging the quality of the goose meat, the invention realizes the stretching of muscle fiber and connective tissue in the goose meat cells by controlling the pressure, the temperature and other technical points in the high-pressure freezing process, thereby achieving the beneficial effects of improving the tenderness of the goose meat and not damaging the quality of the goose meat.
3. The invention injects the tenderizer into the goose meat and then carries out vacuum rolling and kneading, thereby solving the problem of improving the effect of tenderizing the goose meat by the tenderizer in a short time.
4. The invention applies Streptococcus thermophilus to goose meat to improve tenderness, solves the problem that fermentation of Streptococcus thermophilus in meat products only stays on the surface of the meat, constructs different reaction temperatures and pH values of two times of fermentation through two times of fermentation, and the like to tenderize the goose meat in an all-round way, and overcomes technical prejudices.
5. The invention obtains the contracted muscle through stretching and compressing treatment, provides a method for stopping the fermentation of the strain under the non-high temperature condition, and simultaneously has the beneficial effect of preventing the toughening in the process of the stiffness development.
6. The present invention has serial goose tenderizing methods, short goose curing time in the same temperature range, and semi-curing process to raise the tenderness of goose.
7. According to the method, the texture characteristics of good tenderness of the cooked and conditioned goose meat are greatly improved through a composite mode of an ultrahigh-pressure freezing technology, composite plant tenderizer treatment, vacuum tumbling, strain fermentation, stretching and beating treatment and semi-aging treatment in sequence and a mode of physical mechanical tenderization and biological tenderization, the original flavor of the goose meat is not influenced while the goose meat is tender, smooth and juicy, the cooking loss rate is reduced, and the problem that the meat quality of the cooked and conditioned goose meat is hard can be effectively solved.
Drawings
FIG. 1: a working principle diagram of the stretching and beating machine when the stretching and beating machine is not inflated;
FIG. 2: a working principle diagram after stretching and beating mechanical inflation.
Detailed Description
For the purpose of better explaining the present invention and to facilitate understanding, the present invention will be described in detail by way of specific embodiments with reference to the accompanying drawings.
A method for improving the tenderness of goose meat based on multiple fermentation comprises the following steps,
s1: freezing goose meat under ultrahigh pressure;
s2: injecting a tenderizer into the goose meat treated by the S1;
s3: rolling, pickling and tenderizing the goose meat treated in the step S2 in vacuum;
s4: respectively carrying out primary fermentation and secondary fermentation on the goose meat treated by the S3 by using Streptococcus thermophilus;
s5: stretching and compressing the goose meat processed by the step S4;
s6: and (3) cooking the goose meat treated by the S5 for 10-14 min at the temperature of 95-100 ℃.
The steps are preferably carried out in sequence according to steps S1-S6, wherein the goose meat is fresh goose meat, and before the ultrahigh pressure freezing treatment, the goose meat needs to be subjected to subdivision treatment such as cutting into blocks or strips. The goose meat is preferably goose leg meat, and is subjected to acid discharge treatment, the goose leg meat is not essential, and other goose meat such as goose shoulder meat can be selected. Ultrahigh pressure freezing is selected to be processed by an ultrahigh pressure refrigerator, and goose meat juice and solute are released on the premise of ensuring the integrity of the tissue structure of the goose meat after the ultrahigh pressure freezing processing. Injecting the tenderizer into the tissues of the goose meat by using an injector. The tenderizer is prepared from plant extract, such as fruit juice, green vegetable juice, etc., to improve the safety of goose meat, and has health promotion effect. Mixing goose meat injected with tenderizer and small amount of juice flowing out with compounding liquid (main components of the compounding liquid can be rhizoma Zingiberis recens, white sugar, and cooking wine), and rolling in vacuum rolling machine to make seasoning uniform, and tenderizing from inside cell tissue to surface of goose meat. The vacuum rolling and kneading machine is a common vacuum rolling and kneading machine in the food industry, and the setting of parameters such as the vacuum rolling and kneading time, the negative pressure and the like can be realized by referring to all the parameters of the vacuum rolling and kneading of the meat product. Inoculating Streptococcus thermophilus to the vacuum rolled and kneaded goose meat for primary fermentation and secondary fermentation, changing the pH of the meat through strain fermentation, obviously activating and enhancing the activity of meat protease in kiwi fruits and ginger, and further accurately controlling the quantity of strains and regulating and controlling the tenderization level. The seasoning ingredients can be used as thallus nutrient substances to promote thallus growth and reduce meat pH besides enhancing meat flavor. The fermentation strain for the first pretreatment grows on the surface of meat, can play a role of oxygen isolation, is beneficial to preventing the oxidative rancidity of meat, the metabolite has no influence on the flavor of the product, and the secondary fermentation mainly hydrolyzes meat muscle source fibrin, so that the omnibearing tenderization treatment is realized, and the flavor is improved. Mechanically beating and stretching the fermented goose meat to prevent the goose meat from toughening in the process of development of stiffness, and finally carrying out semi-curing and cooking to finish the process of tenderizing the goose meat. The method is more suitable for tenderizing the goose meat with relatively hard texture such as goose leg meat, the final goose meat product is cooked for 8 minutes and can be eaten after simple processing, and in addition, the putrefaction of microorganisms in the traditional after-cooking process is avoided.
And S6, cooling the goose meat processed in the step S and then carrying out vacuum packaging to obtain a finished product which can be used for meat processing of Chinese dishes.
In the high-pressure freezing process of step S1, the goose meat wrapped with the wrapping bag was immersed in an ethanol-water mixture of ethanol volume 60% as a refrigerant circulated through the jacket and the circulator and an ethanol-water mixture of ethanol volume 40% as a solvent.
The step S1 of the ultra-high pressure freezing treatment preferably includes the following steps,
(1) cutting goose meat into blocks, selecting 280-300 parts by weight of goose meat, sealing in vacuum, and placing in an ultrahigh-pressure freezing system; wherein, the goose meat is cut into blocks, the length and width of the goose meat is 7 multiplied by 8cm, and the thickness of the goose meat is 3-4 cm. Preferably vacuum sealing in double-layer polyethylene bag of 10 × 15cm, and placing the sealed goose meat in container of ultra-high pressure freezing system.
(2) Raising the pressure to 180-220 MPa, reducing the temperature to-20 ℃, and keeping the temperature for 5-6 min;
(3) releasing the pressure to 0.09-0.1 MPa within 1-2s, simultaneously raising the temperature to 2-6 ℃, and keeping for 8-15 min to obtain a goose meat treatment sample; wherein, the pressure is released to 0.09-0.1 MPa, namely, the pressure is completely released in the range of standard atmospheric pressure, and the temperature is reduced to 3-4 ℃.
(4) And (3) keeping the goose meat processing sample for 3-8 min under the environment conditions of 330-350 MPa and-8-5 ℃, releasing the pressure to 0MPa for 1-2s, and controlling the temperature to 0-1 ℃.
Pretreating goose meat by adopting an ultrahigh pressure composite freezing technology, reducing the temperature to-20 ℃ under the pressure of 180-220 MPa, and then quickly releasing pressure to form countless tiny ice crystal nuclei which are uniformly distributed; the method can avoid the consequences of serious damage of biological tissues, cell rupture, juice loss after unfreezing and the like caused by the formation of thick and uneven ice crystals in the traditional freezing process, and also avoid mechanical cracking and damage of frozen products caused by quick freezing; when the pressure is released, the ice crystals in the goose meat sample are recrystallized in the soaking process, a large amount of ice crystals with proper sizes are generated in the goose meat sample, muscle fibers and connective hoof tissues in goose meat cells can be stretched, the tissue strength of the goose meat is initially reduced, goose meat juice and solutes are released to a certain degree, and the integrity of the goose meat cells is protected.
Under the condition of high pressure of 330-350 MPa and about-6 ℃, the pressure is quickly released, the phase change temperature of water rises to 0 ℃, and at the moment, the ultralow-temperature water is still not frozen, and the protein can be induced to be properly denatured. By absorbing the growing ice crystals (causing the protein to dehydrate or to disrupt its network structure), wherein the pressure reduces the volume of the protein, the resulting expansion of the actin into a globular protein, while avoiding the formation of actomyosin.
Preferably, in the high-pressure freezing process of S1, the goose meat wrapped in the wrapping bag is immersed in an ethanol-water mixture with an ethanol volume of 60% as a refrigerant for circulation and an ethanol-water mixture with an ethanol volume of 40% as a solvent.
Preferably, the Streptococcus thermophilus in the S4 is inoculated into the goose meat treated by the S3 according to 1-1.5% of the weight of the goose meat, and after non-vacuum tumbling is carried out for 6-10 min, primary fermentation is carried out at the temperature of 20-22 ℃ and under the environment with the relative humidity of 83-85%, and the fermentation time is 19-20 h; and then carrying out secondary fermentation for 4-5 h in an environment with the temperature of 30-32 ℃ and the ambient humidity of 50-65%.
Wherein the pH value of the reaction system is reduced by the first fermentation, which is used as the basis of the second fermentation.
Streptococcus thermophilus is mainly responsible for the degradation of collagen and elastin, whereas in the first 20 hours of fermentation of the strain, plant proteases selectively degrade the actomyosin heavy chain present in meat without actin degradation at relatively low temperatures in the pH range 5.5-6. And in the subsequent short-term strain fermentation time of about 4 hours, the meat muscle source fibrin is mainly hydrolyzed at higher temperature and lower pH value, so that the goose meat is tenderized in all directions.
Preferably, the tenderizer comprises kiwi fruit juice and a phosphate buffer solution, and the concentration of the kiwi fruit juice in the tenderizer is 3-3.5%; the tenderizer is punctured and injected into the goose meat, and the injection amount of the tenderizer is 6-9% of the weight of the goose meat.
Peeling green kiwi fruits, pulping, filtering a small amount (15-20 mL of 100g of filtrate) of filtrate by using 200-300-mesh fine cloth, adding 5-6 mL (0.05M, pH6.0) of phosphate buffer solution at 3-4 ℃, mixing, centrifuging for 10-11 minutes at 9000-10000 Xg, and using within 5-6 hours. The concentration of the kiwi fruit juice is 3-3.5%, the kiwi fruit juice and the goose meat sample after high-pressure freezing treatment are mixed and then subjected to puncture injection, the injection amount is 6-9%, the mixture is added into a vacuum tumbling machine after injection, blended ingredients are added, and vacuum tumbling treatment is carried out for 15-20 min under the condition that the vacuum degree is 5-7 kpa.
The ingredients are mainly prepared from the following components, by weight, 45-50 parts of salt, 15-20 parts of dark soy sauce, 2-4 parts of cooking wine, 2-4 parts of black pepper, 5-10 parts of ginger and 6-12 parts of white granulated sugar;
in an improvement, the number of times of the stretching and compressing treatment in S5 is 100 to 120.
The stretching and compressing process can be realized by a stretching and beating compressing machine, the beating principle of which is shown in figures 1 and 2, the stretching and beating machine comprises an airtight chamber and a fixer, an elastic inflatable air bag and a rubber sleeve are arranged at two sides in the airtight chamber, and the rubber sleeve is used for transmitting air to the elastic inflatable air bag. The principle is that when the goose meat after vacuum packaging is inserted into the airtight chamber along with the fixer, the air is pumped out of the airtight chamber under the vacuum environment, so that the rubber sleeve expands, the elastic inflatable air bag expands, the goose meat is compressed by the force perpendicular to the direction of muscle fibers, and the goose meat is stretched, compressed and flapped for multiple times by air suction and air discharge.
The pressure of the air bag during inflation is 120-130 psi, the pressure of the air bag during air exhaust is-10 to-14 psi, and the interval time between air exhaust and inflation is 0.8-1 s.
Preferably, the tenderness of the goose meat is improved according to the method in the Chinese dish preparation process.
Example 1: the method for improving the tenderness of goose meat based on multiple fermentation comprises the following steps of sequentially carrying out,
s1: carrying out ultrahigh pressure freezing treatment on goose meat:
(1) cleaning goose meat, removing impurities, cutting into blocks with the length, width and thickness of 7 multiplied by 8cm and 3-4 cm, selecting 280 parts by weight of goose meat, vacuum-sealing in a double-layer polyethylene bag (10 multiplied by 15cm), and placing in a container of an ultrahigh pressure freezing system; and immersing the goose meat packaged with the polyethylene bag by using an ethanol-water mixture with the ethanol volume of 60 percent as a circulating refrigerant and an ethanol-water mixture with the ethanol volume of 40 percent as a solvent.
(2) Increasing the pressure to 180MPa, simultaneously reducing the temperature to-20 ℃, and keeping for 5 min;
(3) releasing the pressure to 0.09MPa within 1-2s, simultaneously raising the temperature to 4 ℃, and keeping for 9min to obtain a goose meat treatment sample;
(4) keeping the goose meat processed sample at 330MPa and-5 deg.C for 4min, releasing pressure to 0MPa for 1-2s, and keeping the temperature at 0 deg.C.
S2: injecting the tenderizer into goose meat:
peeling green fructus Actinidiae chinensis, pulping, filtering with 200 mesh cloth to obtain filtrate, filtering each 100g fructus Actinidiae chinensis pulp for 15mL, adding 0.05M phosphate buffer solution with pH of 6.0 at 4 deg.C for 5mL, mixing, and centrifuging at 10000 × g for 10min to obtain the tenderizer. Wherein, the concentration of the kiwi fruit juice is 3%; the tenderizer is injected into the goose meat by puncturing according to the injection amount of 6 percent of the weight of the goose meat.
S3: mixing goose meat with ingredients, and performing vacuum rolling treatment:
the ingredients with the following parts by weight are uniformly mixed, dissolved and blended to obtain ingredients, wherein the ingredients comprise 45 parts of salt, 15 parts of dark soy sauce, 2 parts of cooking wine, 2 parts of black pepper, 5 parts of ginger and 6 parts of white granulated sugar.
Adding the goose meat processed in the step S2 into a vacuum tumbling machine, adding the prepared ingredients, and tumbling for 15min under the vacuum degree of 5 kpa;
s4: performing primary fermentation and secondary fermentation on goose meat by using Streptococcus thermophilus respectively:
the Streptococcus thermophilus strain is separated from the fuzhou red vinasse meat, the pickled red vinasse meat is selected as a sample through aseptic operation, sterile normal saline is used for preparing 5% bacterial suspension, a specific sterile culture medium is used for separation after the red vinasse meat is cultured for 15 hours at 32 ℃, a single bacterial colony is cultured and selected for further separation and purification, and the separated pure strain meets the safety and non-toxicity standard GB 15193.1-2014.
Inoculating Streptococcus thermophilus into the goose meat treated by S3 according to 1% of the weight of the goose meat, rolling and kneading for 6min in a non-vacuum manner, and fermenting for 19h under the environment of 20 ℃ and 83% of relative humidity; then fermenting for a second time at 30 deg.C and 50% humidity for 4 h.
S5: stretching and compressing the flapped goose meat:
and beating, stretching and compressing the goose meat processed in the step S4 by using a stretching compressor, wherein the number of times of repeated processing is 100. The pressure of the air bag during inflation is 130psi, the pressure of the air bag during air suction is-10 psi, and the time interval between air suction and inflation is 0.9 s.
S6: cooking goose meat at 98 deg.C for 10 min.
S7: and cooling the treated goose meat, and vacuum packaging to obtain the finished product which can be used for processing meat of Chinese dishes.
Example 2: the method for improving the tenderness of goose meat based on multiple fermentation comprises the following steps of sequentially carrying out,
s1: carrying out ultrahigh pressure freezing treatment on goose meat:
(1) cleaning goose meat, removing impurities, cutting into blocks with length, width and thickness of 7 × 8cm and 3cm, vacuum sealing 300 weight parts of goose meat in double-layer polyethylene bag (10 × 15cm), and placing in a container of ultrahigh pressure freezing system; and immersing the goose meat packaged with the polyethylene bag by using an ethanol-water mixture with the ethanol volume of 60 percent as a circulating refrigerant and an ethanol-water mixture with the ethanol volume of 40 percent as a solvent.
(2) Increasing the pressure to 200MPa, simultaneously reducing the temperature to-20 ℃, and keeping for 6 min;
(3) releasing the pressure to 0.1MPa within 1s, simultaneously raising the temperature to 4 ℃, and keeping for 10min to obtain a goose meat treatment sample;
(4) keeping the goose meat processed sample at 350MPa and-8 deg.C for 5min, releasing pressure to 0MPa for 1-2s, and keeping the temperature at 1 deg.C.
S2: injecting the tenderizer into goose meat:
peeling green fructus Actinidiae chinensis, pulping, filtering with 300 mesh cloth to obtain filtrate, filtering 20mL filtrate per 100g fructus Actinidiae chinensis pulp, adding 6mL phosphate buffer solution with concentration of 0.05M and pH of 6.0 at 4 deg.C, mixing, and centrifuging at 10000 × g for 11min to obtain the tenderizer. Wherein, the concentration of the kiwi fruit juice is 3.3%; the tenderizer is injected into the goose meat by puncturing according to the injection amount of 9% of the weight of the goose meat.
S3: mixing goose meat with ingredients, and performing vacuum rolling treatment:
the components in parts by weight are uniformly mixed and dissolved to obtain ingredients, 50 parts of salt, 20 parts of dark soy sauce, 4 parts of cooking wine, 4 parts of black pepper, 10 parts of ginger and 12 parts of white granulated sugar.
Adding the goose meat processed in the step S2 into a vacuum tumbling machine, adding the prepared ingredients, and tumbling for 20min under the vacuum degree of 7 kpa;
s4: performing primary fermentation and secondary fermentation on goose meat by using Streptococcus thermophilus respectively:
the Streptococcus thermophilus strain is separated from the fuzhou red vinasse meat, the pickled red vinasse meat is selected as a sample through aseptic operation, 7% of bacterial suspension is prepared by using sterile normal saline, the bacterial suspension is separated by using a specific sterile culture medium after being cultured for 16 hours at 34 ℃, a single bacterial colony is cultured and selected for further separation and purification, and the separated pure strain meets the safety and non-toxicity standard GB 15193.1-2014.
Inoculating Streptococcus thermophilus into the goose meat treated by S3 according to 1.5% of the weight of the goose meat, rolling and kneading for 10min in a non-vacuum manner, and fermenting for 20h under the environment of 22 ℃ and 85% of relative humidity; then fermenting for a second time at 32 deg.C and 65% humidity for 5 h.
S5: stretching and compressing the flapped goose meat:
and beating, stretching and compressing the goose meat processed by the S4 by using a stretching compressor. The number of times of the repeated treatment was 110 times. The pressure at which the balloon was inflated was 125psi, the pressure at which the balloon was deflated was-14 psi, and the time between deflation and inflation was 0.8 seconds.
S6: cooking goose meat at 99 deg.C for 14 min.
S7: and cooling the treated goose meat, and vacuum packaging to obtain the finished product which can be used for processing meat of Chinese dishes.
Example 3: the method for improving the tenderness of goose meat based on multiple fermentation comprises the following steps of sequentially carrying out,
s1: carrying out ultrahigh pressure freezing treatment on goose meat:
(1) cleaning goose meat, removing impurities, cutting into blocks with length, width and thickness of 7 × 8cm and 3cm, vacuum sealing 280 weight parts of goose meat in double-layer polyethylene bag (10 × 15cm), and placing in a container of ultrahigh pressure freezing system; and immersing the goose meat packaged with the polyethylene bag by using an ethanol-water mixture with the ethanol volume of 60 percent as a circulating refrigerant and an ethanol-water mixture with the ethanol volume of 40 percent as a solvent.
(2) Raising the pressure to 180MPa, reducing the temperature to-20 ℃ and keeping the temperature for 5-6 min;
(3) releasing the pressure to 0.09-0.1 MPa within 1-2s, simultaneously raising the temperature to 2 ℃, and keeping for 8min to obtain a goose meat treatment sample;
(4) keeping the goose meat processed sample at 330MPa and-8 deg.C for 3min, releasing pressure to 0MPa for 1s, and keeping the temperature at 0 deg.C.
S2: injecting the tenderizer into goose meat:
peeling green fructus Actinidiae chinensis, pulping, filtering with 200 mesh cloth to obtain filtrate, filtering each 100g fructus Actinidiae chinensis pulp for 15mL, adding 0.05M phosphate buffer solution with pH of 6.0 at 3 deg.C for 5mL, mixing, and centrifuging at 9000 Xg for 10min to obtain the tenderizer. Wherein, the concentration of the kiwi fruit juice is 3%; the tenderizer is injected into the goose meat by puncturing according to the injection amount of 7% of the weight of the goose meat.
S3: mixing goose meat with ingredients, and performing vacuum rolling treatment:
the ingredients with the following parts by weight are evenly mixed and dissolved to obtain ingredients, namely 40 parts of salt, 15 parts of dark soy sauce, 1 part of cooking wine, 2 parts of black pepper, 5 parts of ginger and 5 parts of white granulated sugar.
Adding the goose meat processed in the step S2 into a vacuum tumbling machine, adding the prepared ingredients, and tumbling for 15min under the vacuum degree of 5 kpa;
s4: performing primary fermentation and secondary fermentation on goose meat by using Streptococcus thermophilus respectively:
the Streptococcus thermophilus strain is separated from the fuzhou red vinasse meat, the pickled red vinasse meat is selected as a sample through aseptic operation, sterile normal saline is used for preparing 5% bacterial suspension, a specific sterile culture medium is used for separation after the culture is carried out for 15-16 h at 32 ℃, a single bacterial colony is selected for further separation and purification through culture, and the separated pure strain meets the GB 15193.1-2014 safe and non-toxic standard.
Inoculating Streptococcus thermophilus into the goose meat treated by S3 according to 1% of the weight of the goose meat, rolling and kneading for 6min under non-vacuum condition, and fermenting for 19h under the environment of 20 ℃ and 83% of relative humidity; then fermenting for a second time at 30 deg.C and 50% humidity for 4 h.
S5: stretching and compressing the flapped goose meat:
and beating, stretching and compressing the goose meat processed by the S4 by using a stretching compressor. The number of times of the repeated treatment was 100 times. The pressure when the air bag is inflated is 120psi, the pressure when the air bag is pumped down is-12 psi, and the interval time between pumping down and inflating is 1 s.
S6: cooking goose meat at 95 deg.C for 10 min.
S7: and cooling the treated goose meat, and vacuum packaging to obtain the finished product which can be used for processing meat of Chinese dishes.
Example 4: the method for improving the tenderness of goose meat based on multiple fermentation comprises the following steps of sequentially carrying out,
s1: carrying out ultrahigh pressure freezing treatment on goose meat:
(1) cleaning goose meat, removing impurities, cutting into blocks with the length, width and thickness of 7 multiplied by 8cm and 3-4 cm, selecting 280-300 parts by weight of goose meat, vacuum sealing in a double-layer polyethylene bag (10 multiplied by 15cm), and placing in a container of an ultrahigh pressure freezing system; and immersing the goose meat packaged with the polyethylene bag by using an ethanol-water mixture with the ethanol volume of 60 percent as a circulating refrigerant and an ethanol-water mixture with the ethanol volume of 40 percent as a solvent.
(2) Increasing the pressure to 220MPa, simultaneously reducing the temperature to-20 ℃, and keeping the temperature for 6 min; (3) releasing the pressure to 0.1MPa within 2s, simultaneously raising the temperature to 6 ℃, and keeping for 15min to obtain a goose meat treatment sample;
(4) and (3) keeping the goose meat processing sample for 8min under the environment conditions of 350MPa and-5 ℃, releasing the pressure to 0MPa within 2s, and controlling the temperature to be 0-1 ℃.
S2: injecting the tenderizer into goose meat:
peeling green kiwi fruits, pulping, filtering through 200-300-mesh fine cloth to obtain filtrate, filtering 15-20 mL filtrate per 100g kiwi fruit pulp, adding 6mL phosphate buffer solution with the concentration of 0.05M and the pH value of 6.0 at 3-4 ℃, mixing, and centrifuging at 10000 Xg for 11 minutes to obtain the tenderizer. Wherein the concentration of the kiwi fruit juice is 3-3.5%; the tenderizer is injected into the goose meat by puncturing according to the injection amount of 8% of the weight of the goose meat.
S3: mixing goose meat with ingredients, and performing vacuum rolling treatment:
the components in parts by weight are uniformly mixed and dissolved to obtain ingredients, 50 parts of salt, 20 parts of dark soy sauce, 4 parts of cooking wine, 4 parts of black pepper, 10 parts of ginger and 12 parts of white granulated sugar.
Adding the goose meat processed in the step S2 into a vacuum tumbling machine, adding the prepared ingredients, and tumbling for 20min under the vacuum degree of 7 kpa;
s4: performing primary fermentation and secondary fermentation on goose meat by using Streptococcus thermophilus respectively:
the Streptococcus thermophilus strain is separated from the fuzhou red vinasse meat, the pickled red vinasse meat is selected as a sample through aseptic operation, 7% of bacterial suspension is prepared by using sterile normal saline, the bacterial suspension is separated by using a specific sterile culture medium after being cultured for 16 hours at 34 ℃, a single bacterial colony is cultured and selected for further separation and purification, and the separated pure strain meets the safety and non-toxicity standard GB 15193.1-2014.
Inoculating Streptococcus thermophilus into the goose meat treated by S3 according to 1.5% of the weight of the goose meat, rolling and kneading for 10min in a non-vacuum manner, and performing primary fermentation for 20h under the environment of 22 ℃ and 85% of relative humidity; then fermenting for a second time at 32 deg.C and 65% humidity for 5 h.
S5: stretching and compressing the flapped goose meat:
and beating, stretching and compressing the goose meat processed by the S4 by using a stretching compressor. The number of times of the repeated treatment was 120 times. The pressure when the air bag is inflated is 120psi, the pressure when the air bag is pumped down is-10 psi, and the time interval between pumping down and inflating is 0.8 s.
S6: cooking goose meat at 100 deg.C for 14 min.
S7: and cooling the treated goose meat, and vacuum packaging to obtain the finished product which can be used for processing meat of Chinese dishes.
Example 5: the method for improving the tenderness of goose meat based on multiple fermentation comprises the following steps of sequentially carrying out,
s1: carrying out ultrahigh pressure freezing treatment on goose meat:
(1) cleaning goose meat, removing impurities, cutting into blocks with length, width and thickness of 7 × 8cm and 3.5cm, vacuum sealing 290 weight parts of goose meat in double-layer polyethylene bag (10 × 15cm), and placing in a container of ultrahigh pressure freezing system; and immersing the goose meat packaged with the polyethylene bag by using an ethanol-water mixture with the ethanol volume of 60 percent as a circulating refrigerant and an ethanol-water mixture with the ethanol volume of 40 percent as a solvent.
(2) Increasing the pressure to 190MPa, simultaneously reducing the temperature to-20 ℃, and keeping the temperature for 5.6 min;
(3) releasing the pressure to 0.09MPa within 1.5s, simultaneously raising the temperature to 3 ℃, and keeping for 12min to obtain a goose meat treatment sample;
(4) keeping the goose meat processed sample at 340MPa and-7 deg.C for 6min, releasing pressure to 0MPa within 1s, and controlling temperature to 0.5 deg.C.
S2: injecting the tenderizer into goose meat:
peeling green fructus Actinidiae chinensis, pulping, filtering with 250 mesh cloth to obtain filtrate, filtering 18mL filtrate per 100g fructus Actinidiae chinensis pulp, adding 0.05M phosphate buffer solution with pH of 6.0 at 3.6 deg.C, mixing, and centrifuging at 9500 Xg for 10.5 min to obtain the tenderizer. Wherein, the concentration of the kiwi fruit juice is 3.2%; the tenderizer is injected into the goose meat by puncturing according to the injection amount of 6 percent of the weight of the goose meat.
S3: mixing goose meat with ingredients, and performing vacuum rolling treatment:
the ingredients with the following weight parts are evenly mixed and dissolved to obtain ingredients, wherein the ingredients comprise 45 parts of salt, 18 parts of dark soy sauce, 3 parts of cooking wine, 3 parts of black pepper, 8 parts of ginger and 8 parts of white granulated sugar.
Adding the goose meat processed in the step S2 into a vacuum tumbling machine, adding the prepared ingredients, and tumbling for 17min under the vacuum degree of 6 kpa;
s4: performing primary fermentation and secondary fermentation on goose meat by using Streptococcus thermophilus respectively:
the Streptococcus thermophilus strain is separated from the fuzhou red vinasse meat, the pickled red vinasse meat is selected as a sample through aseptic operation, sterile normal saline is used for preparing 6% bacterial suspension, a specific sterile culture medium is used for separation after the red vinasse meat is cultured for 15.5 hours at 33 ℃, a single bacterial colony is selected for further separation and purification through culture, and the separated pure strain meets the GB 15193.1-2014 safe and non-toxic standard.
Inoculating Streptococcus thermophilus into the goose meat treated by S3 according to 1.2% of the weight of the goose meat, rolling and kneading for 8min under non-vacuum condition, and fermenting for the first time at 21 ℃ and 84% of relative humidity for 19.5 h; then fermenting for the second time at 31 deg.C and 57% humidity for 4.6 h.
S5: stretching and compressing the flapped goose meat:
and beating, stretching and compressing the goose meat processed by the S4 by using a stretching compressor. The number of times of the repeated treatment was 115 times. The pressure of the air bag during inflation is 130psi, the pressure of the air bag during air suction is-14 psi, and the time interval between air suction and inflation is 1 s.
S6: cooking goose meat at 97 deg.C for 12 min.
S7: and cooling the treated goose meat, and vacuum packaging to obtain the finished product which can be used for processing meat of Chinese dishes.
Example 6: the method for improving the tenderness of goose meat based on multiple fermentation comprises the following steps of sequentially carrying out,
s1: carrying out ultrahigh pressure freezing treatment on goose meat:
(1) cleaning goose meat, removing impurities, cutting into blocks with length, width and thickness of 7 × 8cm and 3cm, vacuum sealing 300 weight parts of goose meat in double-layer polyethylene bag (10 × 15cm), and placing in a container of ultrahigh pressure freezing system; and immersing the goose meat packaged with the polyethylene bag by using an ethanol-water mixture with the ethanol volume of 60 percent as a circulating refrigerant and an ethanol-water mixture with the ethanol volume of 40 percent as a solvent.
(2) Increasing the pressure to 200MPa, simultaneously reducing the temperature to-20 ℃, and keeping the temperature for 5 min;
(3) releasing the pressure to 0.1MPa within 1s, simultaneously raising the temperature to 5 ℃, and keeping for 14min to obtain a goose meat treatment sample;
(4) keeping the goose meat processed sample at 350MPa and-6 deg.C for 7min, releasing pressure to 0MPa for 2s, and keeping the temperature at 0 deg.C.
S2: injecting the tenderizer into goose meat:
peeling green fructus Actinidiae chinensis, pulping, filtering with 200 mesh cloth to obtain filtrate, filtering each 100g fructus Actinidiae chinensis pulp for 15mL, adding 0.05M phosphate buffer solution with pH of 6.0 at 4 deg.C for 5mL, mixing, and centrifuging at 10000 × g for 10min to obtain the tenderizer. Wherein, the concentration of the kiwi fruit juice is 3.5 percent; the tenderizer is injected into the goose meat by puncturing according to the injection amount of 9% of the weight of the goose meat.
S3: mixing goose meat with ingredients, and performing vacuum rolling treatment:
the ingredients with the following weight parts are evenly mixed and dissolved to obtain ingredients, 40 parts of salt, 20 parts of dark soy sauce, 3 parts of cooking wine, 2 parts of black pepper, 6 parts of ginger and 11 parts of white granulated sugar.
Adding the goose meat processed in the step S2 into a vacuum tumbling machine, adding the prepared ingredients, and tumbling for 19min under the vacuum degree of 7 kpa;
s4: performing primary fermentation and secondary fermentation on goose meat by using Streptococcus thermophilus respectively:
the Streptococcus thermophilus strain is separated from the fuzhou red vinasse meat, the pickled red vinasse meat is selected as a sample through aseptic operation, sterile normal saline is used for preparing 5% bacterial suspension, a specific sterile culture medium is used for separation after the red vinasse meat is cultured for 15 hours at 32 ℃, a single bacterial colony is cultured and selected for further separation and purification, and the separated pure strain meets the safety and non-toxicity standard GB 15193.1-2014.
Inoculating Streptococcus thermophilus into the goose meat treated by S3 according to 1.5% of the weight of the goose meat, rolling and kneading for 9min under non-vacuum condition, and fermenting for 19h under the environment of 20 ℃ and 85% of relative humidity; then fermenting for the second time at 30 deg.C and 63% humidity for 4.3 h.
S5: stretching and compressing the flapped goose meat:
and beating, stretching and compressing the goose meat processed in the step S4 by using a stretching compressor, wherein the number of times of repeated processing is 105. The pressure of the air bag during inflation is 125psi, the pressure of the air bag during air suction is-12 psi, and the time interval between air suction and inflation is 0.9 s.
S6: cooking goose meat at 98 deg.C for 11 min.
S7: and cooling the treated goose meat, and vacuum packaging to obtain the finished product which can be used for processing meat of Chinese dishes.
1. Comparative tests on the tenderness of goose meat treated by the methods of examples 1 to 6 of the present invention are described below.
The tenderness of meat refers to the degree of easy cutting of meat, and the international standard unit is N/cm2Expressed in shear. Tenderness is described primarily in terms of ease of biting, ease of chewing, and the amount of residue after chewing.
The goose texture testing method comprises the following steps: after the goose meat blocks are cooked, the goose meat blocks are cut into meat blocks with the length, width and height of 2.5cm along the direction vertical to the muscle fiber, and the goose meat blocks are cooled to the normal temperature and then sampled. Then the whole texture was measured on a texture analyzer, and the measurement was repeated three times to obtain an average value. Parameter settings for shear force determination: a P25 probe; and (3) testing counting points: 200.00; test mode and selection: TPA; speed before test: 2.00 mm/s; testing speed: 2.00 mm/s; speed after test: 2.00 mm/s; compression distance: 20 mm; deformation amount 30%, test time: 10.00 s.
TABLE 1 Effect of different treatments on goose tenderness
Figure BDA0001843980550000191
The goose meat prepared by the method of example 2 had the lowest hardness, the strongest elasticity, the better adhesiveness, the better chewiness and the lowest shearing force, indicating the best tenderization effect. In the examples 1, 3, 4, 5 and 6, the indexes are significantly different from the control group, and all the indexes show that the tenderness is significantly improved compared with the control group.
2. The following are comparative tests of ice crystal size of the frozen goose meat under different high pressure conditions in step S1
2.1 test methods
Indirectly analyzing the ice crystal structure in the sample by adopting an isothermal freezing substitution method, fixing the sample by using Carnoy solution, standing for 20h at 4 ℃, and dehydrating by using absolute ethyl alcohol. Taking out the sample, draining, immersing in n-butanol, standing for 2h (repeating for 2 times), and immersing the sample in n-butanol, standing for 12 h. The dehydrated sample was immersed in toluene and left to stand for 30min (repeated 3 times), the molten paraffin immersed at 57 ℃ was drained off, and left to stand for 1h (repeated ice crystal morphology observation 3 times). The sample was placed in a sizing mold and fixed with molten paraffin and cooled to room temperature (20 ℃). Horizontally placing the sample slice on a glass slide, soaking the glass slide in a toluene solution for 10min, taking out the sample slice, draining, soaking the sample slice in absolute ethyl alcohol for 10min, soaking the glass slide in a 50% ethanol solution, standing for 10min, and finally standing in distilled water for 10min to complete rehydration. Placing in 0.4% brilliant blue water solution for dyeing for 3min, taking out, soaking in anhydrous ethanol, cleaning for 10min, and soaking in toluene for 10 min. And (3) dropwise adding a proper amount of a sealing agent to the sample on the glass slide, covering and sealing the sample by using a cover glass, and waiting for microscopic analysis.
2.2 evidence for ice crystal morphology
Area: irregular AOI is adopted for grabbing, the conversion between the pixel and the actual size is calibrated, and the area can be directly calculated;
equivalent diameter: the diameter is defined as the diameter of a circle of equal area to the study subject: d ═ (4A/pi) 1/2, a is the AOI area.
Roundness: calculating the formula: r is 4 pi A/p2P is the perimeter, the value of R is between 0 and 1, the larger the value, the more round the object;
stretching degree: the ratio between the major axis and the minor axis. The length is 1, the object is circular or square, and the longer the length is greater than 1, the longer the object is.
TABLE 2-20 deg.C microcosmic characteristics of ice crystal morphology of frozen goose meat
Figure BDA0001843980550000201
Figure BDA0001843980550000211
When the temperature is reduced to-20 ℃ by 100MPa, the formed ice crystals are relatively large, the roundness value is lower, the ice crystals are flat and sharp, the ice crystals are irregular in shape, and the ice crystals can easily pierce and damage cells although the ice crystals have a stretching effect on muscle cells, so that severe tissue deformation is caused. The ice crystals formed when the temperature is reduced to-20 ℃ by 180MPa, 200MPa and 220MPa have small cross-sectional areas and uniform distribution, and have better stretching effect on goose meat cells, and can primarily reduce the tissue strength, wherein the effect is best under the pressure of 200 MPa. Large ice crystals with good roundness are formed again under the condition of 300mpa at the temperature of minus 20 ℃, the goose meat tissue is damaged, and the cells lose the tensile elasticity.
3. The following are comparative tests on the alpha-helix content of protein in goose meat at different pressures and times in the second high-pressure treatment in the high-pressure freezing treatment of the present invention
3.1 test methods
The sample (2g) was dissolved in 20mL of 25mmol potassium phosphate buffer, and then centrifuged at 10,000rpm for 10min at 4 ℃. The pellet was centrifuged twice with 20mL of phosphate buffer (pH7.4) at 10,000rpm for 10 min. The remaining precipitate was mixed with 20mL of 1.1MKI solution in 0.1M phosphate buffer for 1min and centrifuged at 10,000rpm for 20min at 4 ℃. Actin was obtained after filtration through a 0.45 μm filter.
Determining the secondary structure of the protein by Fourier infrared spectroscopy: the concentration of actomyosin extracted above was adjusted to 0.5mg/mL, and the structure of the protein was measured by a fourier transform infrared spectrometer. The method comprises the steps of replacing a sample device with a protein structure determination module, performing background and water vapor correction on a spectrum, then performing background scanning by using a buffer solution, performing background correction in the same environment as the sample determination, injecting a sample into the protein module by using a sample injector for scanning, wherein the scanning range is 3100-1000 cm-1Scanning times of 32 times and resolution of 4cm-1。
3.2 sample handling
In order to verify the creativity of the invention, the goose meat sample is pretreated by the following steps in sequence:
(1) cleaning goose meat, removing impurities, cutting into blocks with the length, width and thickness of 7 multiplied by 8cm and 3-4 cm, selecting 280g of goose meat, vacuum sealing in a double-layer polyethylene bag (10 multiplied by 15cm), and placing in a container of an ultrahigh pressure freezing system; and immersing the goose meat packaged with the polyethylene bag by using an ethanol-water mixture with the ethanol volume of 60 percent as a circulating refrigerant and an ethanol-water mixture with the ethanol volume of 40 percent as a solvent.
(2) Increasing the pressure to 190MPa, simultaneously reducing the temperature to-20 ℃, and keeping for 6 min;
(3) releasing the pressure to 0.1MPa within 2s, raising the temperature to 4 ℃, and keeping for 10min to obtain the goose meat processed sample.
In the experiment, after the goose meat processing samples obtained by the method are respectively stored in a high-pressure freezing system under the environment with different ultrahigh pressures and at-8 ℃ for different times, the pressure is released to 0MPa for 2s, and the temperature is controlled to be 1 ℃, so that different samples of the experiment are obtained.
3.3 the results of this experiment are shown in Table 2
TABLE 3 Change in alpha helix content of actomyosin protein after ultra high pressure treatment
Figure BDA0001843980550000221
The result that actin breaks the alpha-helical structure or promotes the actin to be transformed to other structures after being treated at the temperature of minus 8 ℃ and under the high pressure of 350MPa for 5min is the best, and degradation occurs, and the high pressure can influence the hydrophobic interaction of the aliphatic amino acid, so that the hydrophobic interaction of the aliphatic amino acid is obviously increased.
4. Experiment for measuring pH and enzyme activity after inoculation of goose meat
Measurement of enzyme Activity: sample substrate (1.2g/L) 6mg of substrate N-. alpha. -component benzyloxycarbonyl-L-lysine p-nitrophenyl ester hydrochloride (CBZ, Z-L-Lys-ONp hydrochloride) was dissolved in 5mL of deionized water. And fully mixing 100 mu L of enzyme activator and 100 mu L of 15.3g/L DL-dithiothreitol DTT for later use. 100 μ L of CBZ was added directly to a cuvette of 2.85mL phosphate buffer (0.05M) for 3 min. After 20 seconds 50. mu.L of the mixture (DTT and sample) was added. The absorbance was measured at 348 nm. The initial value was used to calculate the rate of change of absorbance (maximum hydrolysis) of the enzyme activity (U/mL), one unit being defined as the product producing 1. mu. mol of enzyme product per minute.
The goose meat obtained by the method of step S4 in example 2 was used as a test sample to test the activity of protease and the change of pH after inoculation in step S4, and the non-inoculated sample was used as a control.
TABLE 4 comparison of pH and protease specific Activity effects of goose meat after inoculation with strains
Figure BDA0001843980550000231
As can be seen from Table 4, the pH and protease activity in meat did not change significantly without inoculation. The pH value of the meat is favorably reduced 24h after inoculation, the protease activity is obviously changed along with the change of the pH value and reaches the maximum value when the fermentation time reaches 20h, and the thallus has an obvious effect on improving the protease activity.
5. Effect of different treatments on the quality variation of goose meat
The goose texture testing method comprises the following steps: after the goose meat blocks are cooked, the goose meat blocks are cut into meat blocks with the thickness of 2.5cm in length, width and height along the direction perpendicular to the muscle fiber, and the goose meat blocks are sampled after being cooled to the normal temperature. Then the whole texture was measured on a texture analyzer, and the measurement was repeated three times to obtain an average value. Parameter settings for shear force determination: a P25 probe; and (3) testing counting points: 200.00; test mode and selection: TPA; speed before test: 2.00 mm/s; testing speed: 2.00 mm/s; speed after test: 2.00 mm/s; compression distance: 20 mm; deformation amount 30%, test time: 10.00 s.
The weight of meat before and after cooking is W1、W2. Cooking loss (%) (W)1-W2)/W1×100
Goose meat treated in accordance with example 2 was used as a sample for this experiment. Meanwhile, goose texture testing experiments are carried out by taking the goose meat as a control without ultrahigh pressure freezing treatment, without adding ingredients and kiwi fruit extracting solution, without inoculation treatment and without beating and stretching treatment. The results of the experiment are shown in Table 5.
TABLE 5 Effect of different treatments on the quality variation of goose meat
Figure BDA0001843980550000241
The water holding rate, elasticity, cohesion and chewiness of the goose meat treated by the process are respectively improved compared with those of a control group, and the boiling water loss rate, shearing force and hardness are respectively reduced compared with those of the control group, so that the difference of the results is related to the process treatment of each section of the process, wherein the influence of the inoculated bacteria treatment and the addition of the kiwi fruit extract on the process is the greatest. The shearing force of the meat sample can reflect the tenderness of the meat sample, and the smaller the shearing force, the better the tenderness of the meat sample. As can be seen from the table, the tenderness and the edible quality of the goose meat adopting the process are obviously improved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (8)

1. A method for improving the tenderness of goose meat based on multiple fermentation is characterized by comprising the following steps,
s1: freezing goose meat under ultrahigh pressure;
s2: injecting a tenderizer into the goose meat treated by the S1;
s3: rolling, pickling and tenderizing the goose meat treated in the step S2 in vacuum;
s4: by the use of Streptococcus thermophilus(Streptococcus thermophilus)Respectively carrying out primary fermentation and secondary fermentation on the goose meat treated by the S3;
s5: stretching and compressing the goose meat processed by the step S4;
s6: cooking the goose meat treated by the S5 at 95-100 ℃ for 10-14 min;
s4 Streptococcus thermophilus(Streptococcus thermophilus)Inoculating the goose meat treated by S3 with 1-1.5% of the weight of the goose meat, rolling and kneading for 6-10 min in a non-vacuum manner, and then performing primary fermentation for 19-20 h in an environment with the temperature of 20-22 ℃ and the relative humidity of 83-85%; then placing the mixture in an environment with the temperature of 30-32 ℃ and the humidity of 50-65% for secondary fermentation for 4-5 hours;
the ultrahigh-pressure freezing treatment in the S1 comprises the following steps: placing goose meat in an ultrahigh pressure freezing system, and keeping the goose meat for 5-6 min under the conditions that the pressure is 180-220 MPa and the temperature is less than or equal to-20 ℃; releasing the pressure to 0.09-0.1 MPa within 1-2s, raising the temperature to 2-6 ℃, and keeping for 8-15 min to obtain a goose meat treatment sample; and (3) keeping the goose meat processing sample for 3-8 min under the environment conditions of 330-350 MPa and-8 to-5 ℃, releasing the pressure to 0MPa within 1-2s, and controlling the temperature to 0-1 ℃.
2. The method for improving the tenderness of goose meat based on multiple fermentation as claimed in claim 1, wherein the method comprises the following steps: in the high-pressure freezing treatment of S1, an ethanol-water mixture with ethanol volume fraction of 60% is used as a circulating refrigerant, and an ethanol-water mixture with ethanol volume fraction of 40% is used as a solvent to immerse the goose meat packaged with the packaging bag.
3. The method for improving the tenderness of goose meat based on multiple fermentations as claimed in claim 1, wherein the thermophilic step in S4Streptococcus sp(Streptococcus thermophilus)The strain is isolated from red vinasse.
4. The method for improving the tenderness of goose meat based on multiple fermentation as claimed in claim 1, wherein the method comprises the following steps: and in the step S3, mixing the ingredients with the goose meat processed in the step S2, and rolling and kneading for 15-20 min under the condition of 5-7 kpa of vacuum degree.
5. The method for improving the tenderness of goose meat based on multiple fermentation as claimed in claim 1, wherein the method comprises the following steps: the tenderizer comprises kiwi fruit juice and phosphate buffer solution, and the concentration of the kiwi fruit juice in the tenderizer is 3-3.5 wt%; the tenderizer is injected into the goose meat through puncture, and the injection amount of the tenderizer is 6-9% of the weight of the goose meat.
6. The method for improving the tenderness of goose meat based on multiple fermentation as claimed in claim 1, wherein the method comprises the following steps: and the number of times of stretching and compressing in the step S5 is 100-120.
7. The method for improving the tenderness of goose meat based on multiple fermentations as claimed in claim 1 or 6, wherein the method comprises the following steps: the S5 stretch compression process includes: and (3) vacuum packaging the goose meat, placing the goose meat into an air bag, and performing air suction and inflation treatment on the air bag at intervals, wherein the inflation pressure is 120-130 psi, the air suction pressure is-10 to-14 psi, and the interval time is 0.8-1 s.
8. Method for improving the tenderness of goose meat in a Chinese dish based on multiple fermentations, characterized in that it comprises all the steps of the method according to any one of claims 1-6.
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