CN109363135A - Conditioning material, the method for improving pig neck conditioning packet flavor made of microbial fermentation - Google Patents
Conditioning material, the method for improving pig neck conditioning packet flavor made of microbial fermentation Download PDFInfo
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- CN109363135A CN109363135A CN201811261511.3A CN201811261511A CN109363135A CN 109363135 A CN109363135 A CN 109363135A CN 201811261511 A CN201811261511 A CN 201811261511A CN 109363135 A CN109363135 A CN 109363135A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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Abstract
The invention belongs to microbial fermentations and food processing field, and in particular to a kind of method that the manufactured conditioning of microbial fermentation expects, improves pig neck conditioning packet flavor.Conditioning material, including Meyerozyma guilliermondii fermentation liquid or and Streptococcus thermophilus fermentation liquid；Preparation method is that will be inoculated with Streptococcus thermophilus after Meyerozyma guilliermondii Low Temperature Plasma Treating to incubate, centrifugal treating collects supernatant after incubation, supernatant is settled out sediment, and sediment is dissolved in water and obtains conditioning material.The method for improving pig neck conditioning packet flavor, vacuum frying and vacuum cook, and gluconic acid zinc solution is added and conditioning material is cooked with gelation；With seasoning packed products after evenly mixing.The present invention can effectively reduce pig neck conditioning packet flavor loss.
Description
Technical field
The present invention relates to the preparation sides of a kind of conditioning material of reduction pig neck conditioning packet flavor loss, method and conditioning material
Method belongs to field of microbial fermentation and food processing field.
Background technique
Conditioning packet mainly based on classical vegetable, conventional foodstuff is saved later by nursing someone with the best care, by microwave or water
The simple culinary art such as boiling, it can be served.Conditioning food is developed rapidly in the world in the past 20 years by each of industrialized production
The popular formula food of kind, maximum feature are to have the industrialized production of certain recipe requirements and engineering process.Conditioning food
Product are the products that the subjects such as modern nutriology, Food technology, food refrigerated, modern packaging be combined with each other.
Pig neck, the meat of pig neck, front and pig's head connecting place in foreleg, edge of a knife position when being furthermore butcher pig are more
Have a crimson blood, yellowish pink rubescent, meat is continuous old, the girth of a garment regardless of.Be fit to do steamed stuffed bun, steamed dumpling, face the smell of urine or for braising in soy sauce, powder steam etc. cookings side
Method.Its good protein rich in and required fatty acid, and provide ferroheme (Organic Iron) and promotion iron absorb half
Cystine can improve hypoferric anemia.Its flavor substance is mainly provided by meat, cysteine, and being made into conditioning packet need to carry out such as
The processing technology that raw meat modifies blanching, stir-frying, seasons, stews, receiving juice, sabot, often because of generation thermal decomposition, point of fatty acid
Solution, sugar and the Maillard reaction of amino acid etc. is a series of reacts, lose flavor substance, and often damage flavor in storage
It loses even more serious.
Summary of the invention
(1) technical problems to be solved
In order to solve the above problem of the prior art, the present invention provides a kind of manufactured reduction pig neck tune of microbial fermentation
Manage the biological seasoning of packet flavor loss；
The present invention also provides a kind of preparation methods of the biological seasoning of reduction pig neck conditioning packet flavor loss accordingly；
The present invention also provides a kind of methods of raising pig neck conditioning packet flavor loss accordingly.
(2) technical solution
In order to achieve the above object, the main technical schemes that the present invention uses include:
The present invention provides a kind of manufactured conditioning material of microbial fermentation comprising Meyerozyma guilliermondii
Fermentation liquid or and Streptococcus thermophilus fermentation liquid.
In the technical program, Streptococcus thermophilus refers to streptococcus thermophilus, is usually used in production acid
Milk is not found in the conditioning material for being fabricated to and keeping Kung Pao chicken conditioning packet flavor.Meyerozyma guilliermondii is referred to
Monilia guilliermondii belongs to one kind of saccharomycete, is usually used in the processing and fermentation of Pickle, can inhibit harmful bacteria, can also make
For antistaling agent, while during fermentation, secretion has polysaccharose substance.In the technical program, Streptococcus
Thermophilus (streptococcus thermophilus) can make Meyerozyma guilliermondii (monilia guilliermondii) release more
Polysaccharide material form polysaccharide suspension, with good barrier property, applied in pig neck conditioning packet to prevent flavor
Contact of the substance with other substances prevents scattering and disappearing for flavor substance.
The present invention also provides a kind of microbial fermentations, and the preparation method of conditioning material is made the following steps are included: will
Streptococcus thermophilus is inoculated with after Meyerozyma guilliermondii Low Temperature Plasma Treating to carry out
It incubates, centrifugal treating collects supernatant after incubation, supernatant is settled out sediment, and sediment is dissolved in water and is improved
Material.
It is produced in the technical program using the polysaccharide that lower temperature plasma technology improves Meyerozyma guilliermondii
Amount and its environmental resistance after corona treatment, after inoculating Streptococcus thermophilus, promote
Meyerozyma guilliermondii discharges to form polysaccharide suspension.
As the improvement of present invention conditioning preparation method for material, the low temperature plasma is handled specifically, with N2For
Carrier gas, the voltage of low-temperature plasma equipment are 10~10.5KV, and 37~38 DEG C of temperature, power is 30~40W, and carrier gas air pressure is
20Pa, 10.4~11.2L/min of throughput, processing time are 0.8~1.2min.
Low temperature plasma in the technical program is handled, and obtained polysaccharide suspension has preferably barrier
Property.
As the improvement of present invention conditioning preparation method for material, the Meyerozyma guilliermondii is effective
Viable count 109The Meyerozyma guilliermondii strain of cfu/ml under 38~40 DEG C of environment, cultivate 44~48h and
?；The Streptococcus thermophilus living bacteria count being inoculated with is 9 × 107cfu/g；The incubation temperature is 35
~38 DEG C, the time is 3~6 hours.
Meyerozyma guilliermondii and Streptococcus the thermophilus inoculation of the addition
Volume ratio is 2: 1~3: 1, and the incubation temperature is 35~38 DEG C, and the time is 3~6 hours.
In the technical scheme cultivate under conditions of, make Streptococcus thermophilus living bacteria count and
The ratio of Meyerozyma guilliermondii living bacteria count reaches best or other unknown factors, produced by making
Polysaccharide suspension have stronger barrier property.
As the improvement of present invention conditioning preparation method for material, the Meyerozyma guilliermondii strain preparation
Method is, by sea cucumber sterile water wash it is clean after, be placed in full sea water, gnotobasis is ground into uniform homogenate；Homogenate
It is coated on the agar of ocean, is incubated for 70~75 hours at 35~38 DEG C, select mucus bacterium colony and determined through detection, obtained
Meyerozyma guilliermondii strain.
The technical program extracts Meyerozyma guilliermondii strain, by simple method, energy from sea cucumber
Purer Meyerozyma guilliermondii strain is extracted, the chance for introducing harmful miscellaneous bacteria is reduced.
As the improvement of present invention conditioning preparation method for material, the revolving speed of the centrifugation is 4000~6000 × g, centrifugation time
For 5~15min；The ethyl alcohol that its double parts by volume is added in the supernatant is kept overnight at 3~5 DEG C with sediment；Institute
It states sediment to be dissolved in water, 48~50 DEG C of 10~11min of warm obtain the conditioning material that polysaccharide concentration is 6%~9%.
The present invention also provides it is a kind of raising pig neck conditioning packet flavor method improvement,
S1: pig neck pretreatment: cleaning, unhairing；
S2: vacuum frying and vacuum cook: the pig neck vacuum frying that will be handled well in S1, vacuum is boiled after vacuum frying
Freeze spare；
S3: gluconic acid zinc solution and above scheme pig neck gelation: are added in the pig neck after S2 vacuum is cooked
In conditioning material cook with gelation；Wherein, zinc gluconate glucose in solutions acid zinc concentration is 100%.
S4: S3 treated pig neck is taken out, with seasoning packed products after evenly mixing.
In the technical program, vacuum frying, oily low boiling point, frying temperature is low, while generating flavor substance, grease oxygen
Change degree reduces, and reduces destruction of traditional frying technological process high temperature to pig neck quality, avoids generating the nuisances such as acrylamide
Matter can make pig neck keep good color, shape and elasticity.Under vacuum conditions, the moisture in pig neck is easier to evaporation spray
Out, loose porous higher elasticity structure is formed, keeps soup more tasty, is distributed flavor substance more uniform；Moisture is de-
It removes, the flavor substance of pig neck is further concentrated.And the technology about pig neck vacuum frying is not disclosed in the prior art, also not
For disclosure about the technology for reducing the loss of pig neck flavor substance by vacuum frying, the present invention is to reach the effect of vacuum frying
To best, provide its deep-fat frying time 280~330s, 100~110 DEG C of frying temperature, 0.09~0.1MPa of vacuum degree.This technology side
It in case, is cooked by vacuum, makes it at a lower temperature, so that pig neck is further reached soft mouthfeel, make flavor
Matter is not lost, and then improves flavor.
In the technical program, gluconic acid zinc solution induction polysaccharide gel is added and is allowed to cool to generate stable three
Network is tieed up, juice flavor reserve capability is further enhanced, so that above-mentioned vacuum frying and vacuum are cooked the flavor generated
Matter and its distribution are more stable.
As the improvement for the method for improving pig neck conditioning packet flavor, pig neck is first passed through before washing in the S1
It stretches and pats processing 28~32 times.
In above-mentioned technical proposal, by patting shrink process pig neck, too early stiff reduction hardness can be prevented, and increase flesh
Meat gap enhances baste absorbability；Also subsequent step is made to be easier cleaning and defeathering.
The improvement of the method for pig neck conditioning packet flavor is improved as the present invention, the pig neck in the S2 need to be packed into packaging
Vacuum cooking is carried out again after bag.The use of packaging bag herein, further locks flavor substance.
The improvement that the method for pig neck conditioning packet flavor is improved as the present invention reduces pig neck conditioning packet as the present invention
10~15min of brew time, 63~68 DEG C of brew temperatures, vacuum degree 0.03 are arranged in the S2 for the improvement of flavor loss method
~0.04MPa depressurizes cooling after cooking.
The improvement of pig neck conditioning packet flavor loss method is reduced as the present invention, in the S3, the conditioning material of addition is
The 0.03~0.05% of pig neck weight, the gluconic acid zinc solution of addition are the 0.006~0.009% of pig neck weight.Its
In, zinc gluconate glucose in solutions acid zinc concentration is 100%.
The improvement of pig neck conditioning packet flavor loss method is reduced as the present invention, and the temperature of gelation is cooked in the S3
50~55 DEG C, the time is 6~10min.
(3) beneficial effect
Compared with prior art, the beneficial effects of the present invention are:
1. controlling algae of the present invention passes through non-thermal plasma trap and Streptococcus thermophilus biology
Fermentation technique makes Meyerozyma guilliermondii generate the polysaccharide more with good barrier.
2. the present invention, which can pass sequentially through, pats contraction, vacuum frying, vacuum cooking, Streptococcus
The polysaccharide of thermophilus and Meyerozyma guilliermondii growth is added gluconic acid zinc solution and cooks gel
Change, while guaranteeing that pig neck generates enough or more flavor substances, is to greatest extent locked at flavor substance stable
In three-dimensional network, so that achieving the purpose that reduction pig neck flavor substance detraction is become estranged improves flavor.
3. the method for the present invention can realize the industrialized production as traditional Chinese dish pig neck as conditioning packet.
Detailed description of the invention
Fig. 1: working principle diagram when patting mechanical unaerated is stretched；
Fig. 2: the working principle diagram after patting mechanical aeration is stretched.
Specific embodiment
In order to preferably explain the present invention, in order to understand, below by specific embodiment, present invention work is retouched in detail
It states.
I biology conditioning material
A kind of embodiment 1: manufactured conditioning material of microbial fermentation comprising Meyerozyma guilliermondii hair
Zymotic fluid or and Streptococcus thermophilus fermentation liquid.
Preparation method for material is improved in the present embodiment, the preparation method being not limited only in II.
The preparation method of II biology conditioning material
A kind of preparation method of the manufactured conditioning material of microbial fermentation comprising following steps:
S1: the Meyerozyma guilliermondii strain prepares,
It is preferred that prepared from sea cucumber, specifically: by sea cucumber sterile water wash it is clean after, be placed in full sea water, gnotobasis
It is ground into uniform homogenate；Homogenate is coated on the agar of ocean, is incubated for 70~75 hours at 35~38 DEG C, and mucus is selected
Bacterium colony is simultaneously determined through detection, obtains Meyerozyma guilliermondii strain.Wherein, the preparation method of ocean agar are as follows:
By peptone 5g, yeast extract 1g, high ferric phosphate 0.1g, 15~20g of agar, Chen Haishui, (natural sea-water places 1 in the dark
Month) 1000mL deploys, wherein pH is adjusted to 7.6.
Meyerozyma guilliermondii bacterium numbering is ATCC20283.
S2: by the Meyerozyma guilliermondii strain of above-mentioned preparation under 38~40 DEG C of environment, on culture medium
After cultivating 44~48h, living bacteria count 10 is made9The Meyerozyma guilliermondii of cfu/ml, using low temperature etc. from
Daughter processing: with N2For carrier gas, voltage is 10~10.5KV, and 37~38 DEG C of temperature, power is 30~40W, and carrier gas air pressure is
20Pa, 10.4~11.2L/min of throughput, processing time are 0.8~1.2min.
Wherein, the formula of culture medium are as follows: 1g peptone, 0.2gK2HPO4, 0.02gMgSO4, 2.5gNaCl, 4.5g fructose,
3.5g yeast extract, sterile water 1000mL；And pH is 8.
S3: being 9 × 10 by Meyerozyma guilliermondii inoculum density after Low Temperature Plasma Treating7cfu/
The Streptococcus thermophilus of ml is incubated, the Meyerozyma guilliermondii with
The volume ratio of Streptococcus thermophilus inoculation is 2:1~3:1；The incubation temperature is 35~38 DEG C, the time
It is 3~6 hours, centrifugal treating collects supernatant after incubation, and the revolving speed of the centrifugation is 4000~6000 × g, centrifugation time 5
~15min；The ethyl alcohol that its double parts by volume is added in supernatant is kept overnight at 3~5 DEG C with sediment, sediment is molten
In water, 48~50 DEG C of 10~11min of warm obtain the conditioning material for the suspension that polysaccharide concentration is 6%~9% to solution.
Streptococcus thermophilus Streptococcus thermophilus, the number of bacterial strain are CGMCC1.8748.
Wherein, Streptococcus thermophilus strain is separated in kelp: glass bar gently squeezes acquisition sea
Band extract.By aliquot (1mL) serial dilution of each Thallus Laminariae (Thallus Eckloniae) extract, with 15mL glycerol asparagine agar culture medium
(selective medium) mixing, is poured into culture dish, the plate streaking after aerobic culture 7 days under room temperature (28 ± 2 DEG C).Select bacterium
The smooth feature bacterial strain in slow growth, white, folding, surface is fallen, is used after molecular biology identification.
Embodiment 2:
A kind of preparation method of the manufactured conditioning material of microbial fermentation comprising following steps:
S1:Meyerozyma guilliermondii strain preparation, by sea cucumber sterile water wash it is clean after, be placed in pure sea
In water, gnotobasis is ground into uniform homogenate；Homogenate is coated on the agar of ocean, is incubated for 73 hours at 38 DEG C, choosing
It selects mucus bacterium colony and is determined through detection, obtain Meyerozyma guilliermondii strain.Wherein, the preparation of ocean agar
Method are as follows: by peptone 2g, yeast extract 3g, high ferric phosphate 0.15g, (natural sea-water places 1 in the dark by agar 15g, Chen Haishui
A month) 1000mL deploys, and wherein pH is adjusted to 7.6.
S2: it by the Meyerozyma guilliermondii strain of above-mentioned preparation under 40 DEG C of environment, is cultivated on culture medium
After 46h, living bacteria count 10 is obtained9Cfu/mlMeyerozyma guilliermondii, uses Low Temperature Plasma Treating:
With N2For carrier gas, voltage 10KV, 38 DEG C of temperature, power 35W, carrier gas air pressure is 20Pa, throughput 10.4L/min, processing
Time is 1.2min.
Wherein, the formula of culture medium are as follows: 1g peptone, 0.2gK2HPO4, 0.02gMgSO4, 2.5gNaCl, 4.5g fructose,
3.5g yeast extract, sterile water 1000mL；And pH is 8.
S3: the Meyerozyma guilliermondii after above-mentioned Low Temperature Plasma Treating is inoculated with living bacteria count
It is 9 × 107The Streptococcus thermophilus of cfu/ml is incubated, the Meyerozyma
The volume ratio of guilliermondii and Streptococcus thermophilus inoculation is 2.5:1.The incubation temperature is
38 DEG C, the time is 4.5 hours, and centrifugal treating collects supernatant after incubation, and the revolving speed of the centrifugation is 6000 × g, centrifugation time
For 10min；The ethyl alcohol that its double parts by volume is added in supernatant is kept overnight at 3 DEG C with sediment, sediment is dissolved in
In water, 49 DEG C of warm 10min obtain the conditioning material for the suspension that polysaccharide concentration is 7%.
Embodiment 3:
A kind of preparation method of the manufactured conditioning material of microbial fermentation comprising following steps:
S1:Meyerozyma guilliermondii strain preparation, by sea cucumber sterile water wash it is clean after, be placed in pure sea
In water, gnotobasis is ground into uniform homogenate；Homogenate is coated on the agar of ocean, is incubated for 70 hours at 37 DEG C, choosing
It selects mucus bacterium colony and is determined through detection, obtain Meyerozyma guilliermondii strain.Wherein, the preparation of ocean agar
Method are as follows: by peptone 5g, yeast extract 2g, high ferric phosphate 0.1g, (natural sea-water places 1 in the dark by agar 20g, Chen Haishui
A month) 1000mL deploys, and wherein pH is adjusted to 7.6.
S2: it by the Meyerozyma guilliermondii strain of above-mentioned preparation under 39 DEG C of environment, is cultivated on culture medium
Living bacteria count 10 is obtained after 44h9The Meyerozyma guilliermondii of cfu/ml uses Low Temperature Plasma Treating:
With N2For carrier gas, voltage 10.5KV, 37.5 DEG C of temperature, power 30W, carrier gas air pressure is 20Pa, throughput 11.2L/min,
The processing time is 1.0min.
Wherein, the formula of culture medium are as follows: 1g peptone, 0.2gK2HPO4, 0.02gMgSO4, 2.5gNaCl, 4.5g fructose,
3.5g yeast extract, sterile water 1000mL；And pH is 8.
S3: by after Low Temperature Plasma Treating Meyerozyma guilliermondii be inoculated with living bacteria count be 9 ×
107Cfu/ml's incubate, the Meyerozyma guilliermondii and Streptococcus thermophilus
The volume ratio of inoculation is that incubation temperature described in 3:1 is 35 DEG C, and the time is 6 hours, and centrifugal treating collects supernatant after incubation, described
The revolving speed of centrifugation is 4000g, centrifugation time 15min；The ethyl alcohol that its double parts by volume is added in supernatant was kept at 4 DEG C
Night is dissolved in water with sediment, sediment, and 50 DEG C of warm 10.5min obtain the suspension that polysaccharide concentration is 6%
Conditioning material.
Embodiment 4:
A kind of preparation method of the manufactured conditioning material of microbial fermentation comprising following steps:
S1:Meyerozyma guilliermondii strain preparation, by sea cucumber sterile water wash it is clean after, be placed in pure sea
In water, gnotobasis is ground into uniform homogenate；Homogenate is coated on the agar of ocean, is incubated for 75 hours at 35 DEG C, choosing
It selects mucus bacterium colony and is determined through detection, obtain Meyerozyma guilliermondii strain.Wherein, the preparation of ocean agar
Method are as follows: by peptone 4g, yeast extract 1g, high ferric phosphate 0.2g, (natural sea-water places 1 in the dark by agar 17g, Chen Haishui
A month) 1000mL deploys, and wherein pH is adjusted to 7.6.
S2: by above-mentioned Meyerozyma guilliermondii strain under 38 DEG C of environment, after cultivating 48h on culture medium,
Obtain living bacteria count 109The Meyerozyma guilliermondii of cfu/mL, uses Low Temperature Plasma Treating: with N2For
Carrier gas, voltage 10.3KV, 37 DEG C of temperature, power 40W, carrier gas air pressure is 20Pa, throughput 10.8L/min, handles the time
For 0.8min.
Wherein, the formula of culture medium are as follows: 1g peptone, 0.2gK2HPO4, 0.02gMgSO4, 2.5gNaCl, 4.5g fructose,
3.5g yeast extract, sterile water 1000mL；And pH is 8.
S3: by after Low Temperature Plasma Treating Meyerozyma guilliermondii be inoculated with living bacteria count be 9 ×
107The Streptococcus thermophilus of cfu/ml is incubated, the Meyerozyma guilliermondii with
The volume ratio of Streptococcus thermophilus inoculation is 2:1；The incubation temperature is 37 DEG C, and the time is 3 hours, temperature
It educates rear centrifugal treating and collects supernatant, the revolving speed of the centrifugation is 6000 × g, centrifugation time 10min；It is added in supernatant
The ethyl alcohol of double parts by volume is kept overnight at 3 DEG C with sediment, and sediment is dissolved in water, and 49 DEG C of warm 11min are obtained
To the conditioning material for the suspension that polysaccharide concentration is 9%.
The influence to polysaccharide yield is handled for different pressures in verifying lower temperature plasma technology, does following experiment.
It takes in the present embodiment step S3 treated biology conditioning material filtering to remove insoluble solid, and be concentrated to get
Fermented Condensed liquid, 95% ethyl alcohol that 3 times of volumes are added into Fermented Condensed liquid carry out alcohol precipitation, 8h are stood, by 2 times of volumes of sediment
Deionized water dissolving after be freeze-dried, use Phenol sulfuric acid procedure test conversion fermentation liquid polyoses content.
Mutagenesis bacterium solution dilution under each voltage is applied to plating medium, after culture, the clump count on plate is counted, obtains
The lethality of strain.
Table 1Meyerozyma guilliermondii handles the polysaccharide yield in fermentation post-fermentation liquid through different voltages
Table 1 statistics indicate that, using lower temperature plasma technology with voltage raising handle 1.2min after lead to strain
Lethality is continuously increased, and the polysaccharide concentration in fermentation liquid also decreases, but when voltage reaches 10KV, and the polysaccharide in fermentation liquid contains
Amount greatly improves, and shows that specific positive mutation rate is higher, and voltage increases again, plays the role of killing thallus, therefore voltage reaches 10KV
When can reach good Mutagenic Effect.
III method for improving pig neck conditioning packet flavor
A method of it improving pig neck and improves packet flavor comprising following steps:
S1: the pretreatment of pig neck:
(1) stripping and slicing of pig neck is placed in stretching and patted in machinery repeatedly at 7 × 8cm of length and width with a thickness of the bulk of 3~4cm
It stretches after patting processing 28~32 times to contract muscles；
Wherein, it stretches to pat and realizes that the principle patted is as illustrated in fig. 1 and 2 using stretching beating compressor mechanical, this stretching
Patting mechanical includes sealed chamber and fixator, and two sides are equipped with elastic inflated air bag and gum sleeve in sealed chamber, gum sleeve
Effect is that air is transferred to elastic inflated air bag.Principle is that streaky pork after vacuum packaging is airtight as fixator is inserted into
Air pump is gone out sealed chamber under vacuum conditions by interior, makes rubber bush expansion, expands elastic inflated air bag, in turn
It compresses meat by the power perpendicular to muscle fibre direction, by being evacuated and deflating, reaches the mesh of streaky pork multi-drawing beating
's.Pressure when air bag is inflated is 130~140psi, and pressure when being evacuated to air bag is -10~-14psi, pumping
Interval time with inflation is 0.9~1.0s.
(2) it stretches and pats treated pig neck, be put into boiling water, 6~10min of blanching cleaning, unhairing；Continue stripping and slicing Cheng Chong
Long 2~3cm, the fritter of wide 2~3cm；
S2: vacuum frying and vacuum cook: the fritter pig neck handled well in S1 addition ingredient is placed on vacuum frying
Vacuum frying is carried out in equipment.
Wherein, it is respectively by weight with ingredient by pig neck, 100~150 parts of pig neck, 20~30 parts of ginger, green onion 20~
30 parts, 10~15 parts of yellow rice wine, 30~45 parts of dark soy sauce, 80~120 parts of white granulated sugar, 20~30 parts of rice vinegar, 6~9 parts of salt, tapioca
2~4 parts.It is the soybean oil of 30000~32000 parts by volume with oil.
Wherein, 100~110 DEG C of frying temperature, 0.09~0.1MPa of vacuum degree, 280~330s of deep-fat frying time；Vacuum frying
It is packed into packaging bag later and carries out vacuum cooking, wherein 10~15min of brew time, 63~68 DEG C of brew temperatures, vacuum degree are
It is spare to depressurize cooling by 0.03~0.04MPa after cooking；Wherein, packaging bag be chosen as high temperature resistant, good barrier property, can be acidproof (oil)
Multilayer aluminum masking foil square package bag, long 30cm, wide 22cm.
S3: the 0.03~0.05% of pig neck weight pig neck gelation: is added in the pig neck after S2 vacuum is cooked
0.006~0.009% gluconic acid zinc solution of conditioning material and pig neck weight prepared by embodiment 2,3 or 4 continues vacuum
It cooks, keeps 6~10min to carry out gelation at 50~55 DEG C of temperature；Wherein, zinc gluconate glucose in solutions acid zinc
Concentration is 100%.
S4: S3 treated pig neck is taken out, with seasoning packed products after evenly mixing.Wherein, pig neck is by weight
Measuring part is 200~230 parts, and seasoning is 50~60 parts by weight, and modulation is put into packaging bag after mixing and carries out sealing packet
Dress.Seasoning can be deployed to taste for yellow rice wine, dark soy sauce, white granulated sugar, rice vinegar, salt.
S5: it after the good 121 DEG C of high temperature sterilization 15min of pig neck of packing processes, is immediately fed into quick freezer fast
Freeze, its central temperature reaches -15 DEG C hereinafter, being re-fed into Storage in cold bank in 15~20min, and library temperature should be controlled at -22~-18 DEG C.
Embodiment 5:
A method of it improving pig neck and improves packet flavor comprising following steps:
S1: the pretreatment of pig neck:
The stripping and slicing of pig neck is inserted into polyethylene packaging pipe and carries out vacuum packet at 7 × 8cm of length and width with a thickness of the bulk of 3.3cm
After dress, to contract muscles after repeated stretching beating processing 28 times；Pressure when air bag is inflated is 136psi, is carried out to air bag
Pressure when pumping is -10psi, and pumping is 1.0s with the interval time inflated.It stretches and pats treated pig neck, be put into boiling
Water, blanching 10min cleaning, unhairing；Continue stripping and slicing Cheng Chongchang 2.6cm, the fritter of wide 2cm；
S2: vacuum frying and vacuum cook: the fritter pig neck handled well in S1 addition ingredient is placed on vacuum frying
Vacuum frying is carried out in equipment.It is by weight respectively 150 parts of pig neck, 28 parts of ginger, 21 parts of green onion, Huang with ingredient by pig neck
15 parts of wine, 38 parts of dark soy sauce, 80 parts of white granulated sugar, 30 parts of rice vinegar, 7 parts, 2 parts of tapioca.It is the soybean of 32000 parts by volume with oil
Oil.103 DEG C of frying temperature, vacuum degree 0.09MPa, deep-fat frying time 330s；It is packed into long 30cm after vacuum frying, wide 22cm's is more
The square package bag of layer aluminium masking foil carries out vacuum cooking, wherein brew time 12min, 63 DEG C of brew temperatures, vacuum degree are
It is spare to depressurize cooling by 0.04MPa after cooking.
S3: 0.04% implementation of pig neck weight pig neck gelation: is added in the pig neck after S2 vacuum is cooked
0.006% gluconic acid zinc solution of conditioning material and pig neck weight prepared by example 3 continues vacuum and cooks, at 55 DEG C of temperature
8min is kept to carry out gelation；Wherein, zinc gluconate glucose in solutions acid zinc concentration is 100%.
S4: S3 treated pig neck is taken out, with seasoning packed products after evenly mixing.Pig neck is by weight
200 parts, seasoning made of being deployed to taste as yellow rice wine, dark soy sauce, white granulated sugar, rice vinegar, salt is 60 parts by weight.
S5: it after the good 121 DEG C of high temperature sterilization 15min of pig neck of packing processes, is immediately fed into quick freezer fast
Freeze, its central temperature reaches -15 DEG C hereinafter, being re-fed into Storage in cold bank in 18min, and library temperature should be controlled at -22 DEG C.
Embodiment 6:
A method of it improving pig neck and improves packet flavor comprising following steps:
S1: the pretreatment of pig neck:
The stripping and slicing of pig neck is inserted into polyethylene packaging pipe and is vacuum-packed at 7 × 8cm of length and width with a thickness of the bulk of 3cm
Afterwards, to contract muscles after repeated stretching pats processing 32 times；Pressure when air bag is inflated is 130psi, is taken out to air bag
Pressure when gas is -14psi, and pumping is 0.9s with the interval time inflated.It stretches and pats treated pig neck, be put into boiling
Water, blanching 8min cleaning, unhairing；Continue stripping and slicing growth 2cm, the fritter of wide 3cm；
S2: vacuum frying and vacuum cook: the fritter pig neck handled well in S1 addition ingredient is placed on vacuum frying
Vacuum frying is carried out in equipment.It is by weight respectively 130 parts of pig neck, 20 parts of ginger, 30 parts of green onion, Huang with ingredient by pig neck
14 parts of wine, 30 parts of dark soy sauce, 120 parts of white granulated sugar, 24 parts of rice vinegar, 6 parts of salt, 4 parts of tapioca.It is the big of 31000 parts by volume with oil
Soya-bean oil.100 DEG C of frying temperature, vacuum degree 0.1MPa, deep-fat frying time 300s；It is packed into long 30cm after vacuum frying, wide 22cm's
The square package bag of multilayer aluminum masking foil carries out vacuum cooking, and brew time 10min, 68 DEG C of brew temperatures, vacuum degree are
It is spare to depressurize cooling by 0.03MPa after cooking.
S3: 0.03% implementation of pig neck weight pig neck gelation: is added in the pig neck after S2 vacuum is cooked
0.009% gluconic acid zinc solution of conditioning material and pig neck weight prepared by example 2 continues vacuum and cooks, at 53 DEG C of temperature
6min is kept to carry out gelation；Wherein, zinc gluconate glucose in solutions acid zinc concentration is 100%.
S4: S3 treated pig neck is taken out, with seasoning packed products after evenly mixing.Pig neck is by weight
230 parts, deployed to taste by yellow rice wine, dark soy sauce, white granulated sugar, rice vinegar, salt into seasoning is 55 parts by weight, and modulation mixing is equal
It is put into packaging bag after even and carries out sealing packaging.
S5: it after the good 121 DEG C of high temperature sterilization 15min of pig neck of packing processes, is immediately fed into quick freezer fast
Freeze, its central temperature reaches -15 DEG C hereinafter, being re-fed into Storage in cold bank in 15min, and library temperature should be controlled at -18 DEG C.
Embodiment 7:
A method of it improving pig neck and improves packet flavor comprising following steps:
S1: the pretreatment of pig neck:
The stripping and slicing of pig neck is inserted into polyethylene packaging pipe and is vacuum-packed at 7 × 8cm of length and width with a thickness of the bulk of 4cm
Afterwards, to contract muscles after repeated stretching pats processing 30 times；Pressure when air bag is inflated is 140psi, is taken out to air bag
Pressure when gas is -12psi, and pumping is 0.9s with the interval time inflated.It stretches and pats treated pig neck, be put into boiling
Water, blanching 6min cleaning, unhairing；Continue stripping and slicing Cheng Chongchang 3cm, the fritter of wide 2.8cm；
S2: vacuum frying and vacuum cook: the fritter pig neck handled well in S1 addition ingredient is placed on vacuum frying
Vacuum frying is carried out in equipment.It is by weight respectively 100 parts of pig neck, 30 parts of ginger, 25 parts of green onion, Huang with ingredient by pig neck
10 parts of wine, 45 parts of dark soy sauce, 100 parts of white granulated sugar, 20 parts of rice vinegar, 9 parts of salt, 3 parts of tapioca.It is the big of 30000 parts by volume with oil
Soya-bean oil.110 DEG C of frying temperature, vacuum degree 0.1MPa, deep-fat frying time 280s；It is packed into long 30cm after vacuum frying, wide 22cm's
The square package bag of multilayer aluminum masking foil carries out vacuum cooking, and brew time 15min, 65 DEG C of brew temperatures, vacuum degree are
It is spare to depressurize cooling by 0.03MPa after cooking.
S3: 0.05% implementation of pig neck weight pig neck gelation: is added in the pig neck after S2 vacuum is cooked
0.007% gluconic acid zinc solution of conditioning material and pig neck weight prepared by example 4 continues vacuum and cooks, under temperature 50 C
10min is kept to carry out gelation；Wherein, zinc gluconate glucose in solutions acid zinc concentration is 100%.
S4: S3 treated pig neck is taken out, with seasoning packed products after evenly mixing.Wherein, pig neck is by weight
Measuring part is 15 parts, and deployed to taste by yellow rice wine, dark soy sauce, white granulated sugar, rice vinegar, salt into seasoning is 50 parts by weight.
S5: it after the good 121 DEG C of high temperature sterilization 15min of pig neck of packing processes, is immediately fed into quick freezer fast
Freeze, its central temperature reaches -15 DEG C hereinafter, being re-fed into Storage in cold bank in 20min, and library temperature should be controlled at -20 DEG C.
Experimental data:
By the pig neck prepared by 5-7 method of the embodiment of the present invention conditioning packet, by 4-6 method of the embodiment of the present invention not
The pig neck conditioning packet of the pig neck conditioning packet, conventional method preparation that are prepared using conditioning material is before room temperature storage 30 days
Afterwards, sample being chosen respectively and doing control experiment, sample is shone and is cut with knife, and weighs 1.8-2.0g sample in 50mL centrifuge tube.
Effective 20mL deionized water is centrifuged by 3 acquisition suspension of sample extraction.By suspension in 100 DEG C of water-bath heating extraction
1min, then ultra sonic bath heats 15min.Under the centrifugal force of 1000g, it is centrifuged 15min.Methanol extraction protein secondary centrifuging
Afterwards, merge gained supernatant, carry out efficient liquid phase chromatographic analysis after volume is adjusted to 50mL.Kinetex XB-C18 column temperature
Control is at 40 DEG C.Derivative sample post analysis before injection, mobile phase are A:40mM NaH2PO4With NaOH and ACN/ methanol/water (quality
Than pH is adjusted to 7.8, B for 45:45:10): distilled water.Flow velocity is 0.5mL/min, and volume injected is 10 μ L.Gradient is as follows: 0
~1.9min, 0%B；1.9~18.8min, 0~57%B；18.1~18.6min, 57~100%B；18.6~22.3min,
100%B；22.3~25.0min, 100~0%B.Pass through fluorescence detection under the excitation and launch wavelength of 340 and 450nm respectively
And corresponding IMP (inosine acid disodium) and AMP (adewosine monophosphate) compounds content are calculated, as follows.
AMP in 2 pig neck of table conditioning packet, IMP concentration (mol/g)
IMP (inosine acid disodium) and AMP (adewosine monophosphate) is the main nucleotide in pig neck conditioning sample packet, and is
Two kinds of flavor substances in pig neck conditioning packet.
As shown in Table 2, sample AMP and IMP the content pettiness prepared in the process of the present invention in conventional method, it is micro- be higher than do not make
It is prepared with conditioning material method, but content difference is unobvious.After storage, sample AMP and the IMP content of the method for the present invention preparation
Smaller with loss before storage, content is apparently higher than the sample that conditioning material method and conventional method preparation is not used, and illustrates the present invention
Method can effectively keep the flavor substance of pig neck conditioning packet, and effect is obvious, and improve material in the tribute for keeping flavor substance
Offer protrusion.
It is also known by table 2, the sample that conditioning material method preparation is not used using the method for the present invention after storage is also significantly high
In the sample of conventional method preparation, illustrate that the method for the present invention can effectively reduce flavor except other processes after condiment material
Substance scatters and disappears, and keeps the contribution of flavor substance prominent.
It is not lost after storing seriously using the pig neck flavor substance of the method for the present invention preparation, AMP concentration is with strain
Polysaccharide extraction liquid adds and increases, and after conditioning in material after the processing of polysaccharide, flavor substance saves more preferable, it was demonstrated that present invention preparation
Polysaccharide can be used for keeping flavor, prevent flavor substance to be lost, in field of food, application value is high.
It is also known by table 2, the embodiment of the present invention 5,6,7 is significant on keeping the effect on flavor substance, and embodiment 1,2
The significant effect on flavor substance is being kept with the conditioning material of 3 preparations, and difference is not significant two-by-two.But embodiment 6 is keeping wind
Effect on taste substance is best.
In conclusion method of the invention can effectively keep flavor substance of the red-cooked pork flavoring bag in storage
Loss, compared with prior art have contribution outstanding.For polysaccharide in conditioning material in field of food, application value is high.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (10)
1. conditioning material made of a kind of microbial fermentation, which is characterized in that it includes Meyerozyma guilliermondii hair
Zymotic fluid or and Streptococcus thermophilus fermentation liquid.
2. conditioning material made of microbial fermentation as described in claim 1, which is characterized in that the preparation method of the conditioning material
The following steps are included: by Streptococcus is inoculated with after Meyerozyma guilliermondii Low Temperature Plasma Treating
Thermophilus is incubated, and centrifugal treating collects supernatant after incubation, and supernatant is settled out sediment, and by sediment
It is dissolved in water and obtains conditioning material.
3. conditioning material made of microbial fermentation as claimed in claim 2, it is characterised in that: the low temperature plasma carries out
Processing specifically: with N2For carrier gas, the voltage of low-temperature plasma equipment is 10~10.5KV, 37~38 DEG C of temperature, power 30
~40W, carrier gas air pressure are 20Pa, and 10.4~11.2L/min of throughput, the processing time is 0.8~1.2min.
4. conditioning material made of microbial fermentation as claimed in claim 2, it is characterised in that: the Meyerozyma
Guilliermondii is living bacteria count 109The Meyerozyma guilliermondii strain of cfu/ml is at 38~40 DEG C
Under environment, cultivates 44~48h and obtain；The Streptococcus thermophilus living bacteria count being inoculated be 9 ×
107cfu/g；Incubation temperature is 35~38 DEG C, and the time is 3~6 hours.
5. conditioning material made of microbial fermentation as claimed in claim 4, it is characterised in that: the Meyerozyma
Guilliermondii process for preparing strain thereof are as follows: be completely placed on sea cucumber sterile water wash in full sea water, gnotobasis grinding
At uniform homogenate；Homogenate is coated on the agar of ocean, is incubated for 70~75 hours at 35~38 DEG C, and mucus bacterium colony is selected
And determined through detection, obtain Meyerozyma guilliermondii strain.
6. conditioning material made of microbial fermentation as claimed in claim 2, it is characterised in that: when centrifugation, the revolving speed of centrifugation is
4000~6000 × g, centrifugation time are 5~15min；
The ethyl alcohol that its double parts by volume is added in the supernatant is kept overnight at 3~5 DEG C with sediment；
The sediment shallow lake is dissolved in water, and 48~50 DEG C of 10~11min of warm obtain the conditioning that polysaccharide concentration is 6%~9%
Material.
7. it is a kind of improve pig neck conditioning packet flavor method, which is characterized in that itself the following steps are included:
S1: pig neck pretreatment: cleaning, unhairing；
S2: vacuum frying and vacuum cook: the pig neck vacuum frying that will be handled well in S1, vacuum cooks cold after vacuum frying
Spare；
S3: it pig neck gelation: is added described in gluconic acid zinc solution and claim 1 in the pig neck after S2 vacuum is cooked
Biology conditioning material cook with gelation；
S4: S3 treated pig neck is taken out, with seasoning packed products after evenly mixing.
8. improving the method for pig neck conditioning packet flavor as claimed in claim 7, it is characterised in that: in cleaning in the S1
It is preceding to first pass through pig neck stretching beating processing 28~32 times.
9. improving the method for pig neck conditioning packet flavor as claimed in claim 7, it is characterised in that: the pig neck in the S2
It need to be packed into after packaging bag and carry out vacuum cooking again.
10. improving the method for pig neck conditioning packet flavor as claimed in claim 7, it is characterised in that: cooked in the S3 solidifying
50~55 DEG C of the temperature of gelatinization, time are 5~7min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114711391A (en) * | 2022-05-07 | 2022-07-08 | 河南农业大学 | Fermented meat product and preparation method thereof |
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