CN111713643A - Preparation method of raw meat powder - Google Patents
Preparation method of raw meat powder Download PDFInfo
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- CN111713643A CN111713643A CN202010662081.7A CN202010662081A CN111713643A CN 111713643 A CN111713643 A CN 111713643A CN 202010662081 A CN202010662081 A CN 202010662081A CN 111713643 A CN111713643 A CN 111713643A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of raw meat powder, belonging to the technical field of food processing. Specifically, the preparation method of the raw meat powder comprises the following steps: mincing raw meat, adding enzyme for enzymolysis, drying the meat pulp after enzymolysis, and pulverizing to obtain raw meat powder. The raw meat powder prepared by the preparation method of the invention has fine particles, can not be coagulated into large particles and is not coarse when being cooked, and the food is smooth and fine and is suitable for people with poor mouth and digestion capability; the meat powder is raw meat powder, so that the meat powder can be processed into meat foods with respective tastes and forms according to the requirements of the final meat foods, the plasticity is strong, and the meat flavor is sufficient; meanwhile, the raw meat powder prepared by the preparation method has long shelf life.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of raw meat powder.
Background
The protein is the material basis of all life, is an important component of organism cells, is a main raw material for updating and repairing human tissues, and plays an indispensable role in a biological system. All life activities such as growth and development of human body can not be separated from protein. People in organism recovery, infants and the like have higher protein demand. For example, 6 months babies need 5 more amino acids than adults
10 times, besides 8 essential amino acids for adults, amino acids, cysteine, tyrosine and taurine are also needed to be provided by food, and the growth and development can be influenced by insufficient supply of protein.
With the development of science and technology, more and more protein-supplemented food products, such as amino acids, protein powder, animal meat products, bean products, dairy products and the like, are available. For meat products, the particularity of meat juice separation, volume reduction, hardening and the like is caused by the fact that muscle protein is thermally denatured and solidified under high temperature of common animal raw meat, so that the mouthfeel is influenced, and the form of the meat product is limited. Commonly found are jerky, meat slurry, sausage, ham, barbecued meat, bacon, etc., dried meat, meatballs, etc. For the elderly with bad teeth or infants, the selectable categories are less, particularly for the infants, the intestinal mucosa is thin and tender, the permeability is good, the barrier function is poor, some toxins in the intestines, products of indigestion, allergens and the like can enter the body through the intestinal mucosa to cause systemic infection and allergic diseases, so that the selection of meat foods for the infants needs to be more careful.
Disclosure of Invention
The invention provides a preparation method of raw meat powder, the raw meat powder prepared by the preparation method has fine particles, can not be coagulated into large particles and is not coarse when being cooked, and food is smooth and fine; the meat powder is raw meat powder, so that the meat powder can be processed into meat foods with respective tastes and forms according to the requirements of the final meat foods, the plasticity is strong, and the meat flavor is sufficient; the nutrient substances of the prepared meat-based food are quickly leached out in intestines and stomach of infants and are easy to absorb; meanwhile, the quality guarantee period of the raw meat powder prepared by the preparation method is obviously longer than that of the common raw meat powder.
Specifically, the invention provides a preparation method of raw meat powder, which is characterized by comprising the following steps:
(1) mincing, mincing raw meat;
(2) performing enzymolysis, namely adding enzyme into the minced raw meat for enzymolysis;
(3) drying, drying the raw meat after enzymolysis;
(4) powdering, namely powdering the dried raw meat to obtain the raw meat powder.
In some embodiments of the method of preparing raw meat meal, the enzyme is one or more of an alkaline protease, a trypsin, a neutral protease, a papain, a flavourzyme, a bromelain, and an acid protease.
In some embodiments of the method of preparing raw meat meal, the enzyme is papain, or a combination of trypsin and papain in a ratio of 1: 1.
In some embodiments of the method of preparing raw meat meal, the time for enzymatic digestion is 5-30 minutes.
In some embodiments of the method of preparing raw meat meal, the time for enzymatic digestion is 10-20 minutes.
In some embodiments of the method of preparing raw meat meal, the time of enzymatic hydrolysis is 5-20 minutes; in some embodiments of the method of preparing raw meat meal, the time of enzymatic hydrolysis is 10-30 minutes; in some embodiments of the method of preparing raw meat meal, the time for enzymatic digestion is about 5 minutes; in some embodiments of the method of preparing raw meat meal, the time for enzymatic digestion is about 10 minutes; in some embodiments of the method of preparing raw meat meal, the time for enzymatic digestion is about 15 minutes; in some embodiments of the method of preparing raw meat meal, the time for enzymatic digestion is about 20 minutes; in some embodiments of the method of preparing raw meat meal, the time for enzymatic digestion is about 25 minutes; in some embodiments of the method of preparing raw meat meal, the time for enzymatic digestion is about 30 minutes.
In some embodiments of the method of preparing raw meat meal, the enzymatic hydrolysis has a pH of 7-10.
In some embodiments of the method of preparing raw meat meal, the enzymatic hydrolysis has a pH of 8 to 9.
In some embodiments of the method of preparing raw meat meal, the temperature of the enzymatic hydrolysis is 20-50 ℃.
In some embodiments of the method of preparing raw meat meal, the temperature of the enzymatic hydrolysis is 35-40 ℃.
In some embodiments of the method of preparing raw meat meal, the enzyme is present in an amount of 0.5 to 2%.
In some embodiments of the method of preparing raw meat meal, the enzyme is present in an amount of 1-1.5%.
In some embodiments of the method of making raw meat meal, the enzyme has an enzymatic activity of 10 to 30 ten thousand U/g.
In some embodiments of the method of making raw meat meal, the enzyme has an enzymatic activity of 20 ten thousand U/g.
In some embodiments of the method of making raw meat meal, the dried raw meat has a moisture content of 2% to 5%.
In some embodiments of the method of making raw meat meal, the dried raw meat has a moisture content of about 3%.
In some embodiments of the method of preparing raw meat meal, the meal time is 2-5 minutes.
In some embodiments of the method of preparing raw meat meal, the meal time is about 5 minutes
The invention also provides raw meat powder obtained by the method for preparing raw meat powder, which comprises the following steps:
(1) mincing, mincing raw meat;
(2) performing enzymolysis, namely adding enzyme into the minced raw meat for enzymolysis;
(3) drying, drying the raw meat after enzymolysis;
(4) powdering, namely powdering the dried raw meat to obtain the raw meat powder.
In some embodiments of the raw meat meal, the enzyme is one or more of alkaline protease, trypsin, neutral protease, papain, flavourzyme, bromelain, and acid protease in combination.
In some embodiments of the raw meat meal, the enzyme is papain, or a combination of trypsin and papain in a ratio of 1: 1.
In some embodiments of raw meat meal, the time for enzymatic hydrolysis is 5-30 minutes.
In some embodiments of raw meat meal, the enzymatic hydrolysis time is 10-20 minutes.
In some embodiments of raw meat meal, the time of enzymatic hydrolysis is 5-20 minutes; in some embodiments of raw meat meal, the time for enzymatic hydrolysis is 10-30 minutes; in some embodiments of raw meat meal, the time for enzymatic hydrolysis is about 5 minutes; in some embodiments of raw meat meal, the time for enzymatic digestion is about 10 minutes; in some embodiments of raw meat meal, the time for enzymatic digestion is about 15 minutes; in some embodiments of raw meat meal, the time for enzymatic hydrolysis is about 20 minutes; in some embodiments of raw meat meal, the time for enzymatic digestion is about 25 minutes; in some embodiments of raw meat meal, the time for enzymatic digestion is about 30 minutes.
In some embodiments of the raw meat meal, the enzymatic hydrolysis has a pH of 7-10.
In some embodiments of raw meat meal, the enzymatic hydrolysis has a pH of 8-9.
In some embodiments of the raw meat meal, the temperature of the enzymatic hydrolysis is 20-50 ℃.
In some embodiments of the raw meat meal, the temperature of the enzymatic hydrolysis is 35-40 ℃.
In some embodiments of the raw meat meal, the enzyme is present in an amount of 0.5-2%.
In some embodiments of the raw meat meal, the enzyme is present in an amount of 1-1.5%.
In some embodiments of the raw meat meal, the enzyme has an enzyme activity of 10 to 30 ten thousand U/g.
In some embodiments of the raw meat meal, the enzyme has an enzymatic activity of 20 ten thousand U/g.
In some embodiments of the raw meat meal, the dried raw meat has a water content of 2% to 5%.
In some embodiments of the raw meat meal, the dried raw meat has a water content of 3%.
In some embodiments of raw meat meal, the meal time is 2-5 minutes.
In some embodiments of raw meat meal, the meal time is 5 minutes.
In some embodiments of raw meat meal, greater than 80% of the meat meal particles may be passed through a 60 mesh screen and the raw meat from which the raw meat meal is prepared is enzymatically digested beforehand. Preferably, the raw meat for preparing raw meat meal is ground before enzymolysis. Preferably, after the enzymatic hydrolysis, no enzyme deactivation treatment is performed.
In some embodiments of the raw meat meal, greater than 50% of the meat meal particles in the raw meat meal may pass through a 120 mesh screen.
In some embodiments of the raw meat meal, greater than 20% of the meat meal particles in the raw meat meal may pass through a 200 mesh screen.
In some embodiments of the raw meat meal, greater than 80% of the meat meal particles of the raw meat meal can pass through a 60 mesh sieve, greater than 50% of the meat meal particles can pass through a 120 mesh sieve, and greater than 20% of the meat meal particles can pass through a 200 mesh sieve.
The raw meat powder is animal meat powder. In some embodiments, the raw meat meal is pork meal, beef meal, mutton meal, chicken meal, or fish meal, or any combination thereof.
The percentage of the invention is weight percentage. For example, more than 80% of the meat meal particles refer to more than 80% of the total raw meat meal weight. "80% or more" means 80% or more, and this explanation applies to the whole document of the present application.
The raw materials of the raw meat powder are subjected to certain enzymolysis before powdering, so that the raw and fresh animal meat can be promoted to be rapidly pulverized into fine particles, the requirements on equipment are low, the cost is low, the industrial production can be realized, the meat particles cannot be coagulated when the raw meat powder is heated, the final food is smooth and easy to swallow, the mouthfeel of downstream products cannot be influenced, and the taste of the downstream products can be completely controlled by the process of the downstream products; the prepared meat powder is raw meat powder, the type of downstream products is not limited, and the meat powder can be applied to multiple fields of food; compared with raw meat powder prepared from directly raw and fresh meat, the quality guarantee period is longer; meanwhile, more than 80% of the raw meat powder can pass through a 60-mesh sieve, so that the forming of downstream products is facilitated, and the raw meat powder is more conducive to digestion and absorption for people with poor teeth or weak digestion capacity and is not easy to generate toxin allergy.
In some embodiments of the method of preparing raw meat meal or raw meat meal, the raw meat meal is prepared by mincing raw meat, optionally adjusting the pH according to the type of protease to be added, adding protease for enzymatic hydrolysis, drying the meat slurry after enzymatic hydrolysis, and powdering.
In some embodiments of the method for preparing raw meat meal or raw meat meal, the raw meat meal is prepared by mincing raw meat, mixing with water in a weight ratio of 1:1, optionally adjusting the pH value according to the type of protease to be added, adding 0.5-2% of protease, performing enzymolysis at a proper temperature according to the type of the protease, drying meat pulp after enzymolysis until the water content is 2-5%, and then grinding the meat pulp.
"optional" or "optionally" means that the subsequently described event or circumstance may, but need not, occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.
When used, or whether the word "about" or "approximately" is used, it is meant to be within 10%, suitably within 5%, and especially within 1% of a given value or range. Alternatively, the term "about" or "approximately" means within an acceptable standard error of the mean, for one of ordinary skill in the art. Whenever a number is disclosed with a value of N, any number within the values of N +/-1%, N +/-2%, N +/-3%, N +/-5%, N +/-7%, N +/-8% or N +/-10% is explicitly disclosed, wherein "+/-" means plus or minus.
The enzymolysis time is controlled, and the raw meat powder prepared by grinding the raw meat is not only original in meat taste and flavor, but also more fragrant and better in color, and does not influence the color of downstream products.
The term "comprising" is open-ended, i.e. includes the elements indicated in the present invention, but does not exclude other elements.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an embodiment," "an example," "a specific example" or "some examples" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment, or example is included in at least one embodiment, or example of the invention. In this specification, a schematic representation of the above terms does not necessarily refer to the same embodiment, implementation, or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments, implementations, or examples. Furthermore, the various examples, embodiments, or examples described in this specification, as well as features of various examples, embodiments, or examples, may be combined and combined by one skilled in the art without contradiction.
Drawings
FIG. 1 shows a growth curve of the total number of colonies
Detailed Description
To illustrate the invention, the following examples are set forth. It is to be understood that the invention is not limited to these embodiments, but is provided as a means of practicing the invention.
Example 1
Cleaning 2000 g of lean pork, draining, and mincing in a meat mincer; wherein 1000g of minced meat is directly vacuum dried (moisture content about 3%), and 1000g of minced meat is vacuum dried after steaming (moisture content about 3%); pulverizing dried pork with a pulverizer (8000 rpm); 50 g of the meat powder is sampled at 0.5 minute, 1 minute, 2 minutes and 5 minutes respectively, and then the meat powder is observed, screened and weighed (firstly, the meat powder is sieved by a 60-mesh sieve and weighed, then, the meat powder is sieved by a 60-mesh sieve and is sieved by a 120-mesh sieve and is weighed, and finally, the meat powder is sieved by a 120-mesh sieve and is sieved by a 200-mesh sieve and is weighed). The results are shown in tables 1-1 and 1-2:
TABLE 1-1 raw meat meal
TABLE 1-2 cooked meat meal
Note: "/" indicates that the powder was too small and was not weighed.
Example 2
Cleaning 6000 g of lean pork, draining, and mincing in a meat mincer; mixing minced meat and water in a weight ratio of 1:1 to obtain meat pulp, adjusting pH to 8.0-9.0, dividing into 2 equal parts, adding papain with a weight of 1.5% of the weight of the meat into one part of the meat pulp, and adding trypsin and papain (1:1) (with an enzyme activity of 20 ten thousand U/g) with a weight of 1.5% into the other part of the meat pulp, wherein the two parts are respectively Papain Group (PG) and trypsin/papain group (TPG); stirring the meat pulp of each group at 37 ℃, keeping the pH value at 8.0-9, sampling enzymatic hydrolysate containing 1000g of meat pulp for 5, 10 and 30 minutes, drying in vacuum (the moisture content is about 3 percent), and crushing by a powder grinding machine (8000 rpm); 50 g of the meat powder is sampled at 0.5 minute, 1 minute, 2 minutes and 5 minutes respectively, and then the meat powder is observed, screened and weighed (firstly, the meat powder is sieved by a 60-mesh sieve and weighed, then, the meat powder is sieved by a 60-mesh sieve and is sieved by a 120-mesh sieve and is weighed, and finally, the meat powder is sieved by a 120-mesh sieve and is sieved by a 200-mesh sieve and is weighed). The results are shown in tables 2-1, 2-2, 2-3:
TABLE 2-1 enzymatic time 5min
TABLE 2-2 enzymatic time 10 min
TABLE 2-3 enzymatic time 30 min
Note: "/" indicates that the powder was too small and was not weighed.
Example 3
The meat powder was pulverized from the raw meat powder pulverized for 5 minutes in example 1 (example 1-5 min), the PG of example 2 was enzymatically hydrolyzed for 5 minutes (PG-5-5 min), 10 minutes (PG-10-5min), and 30 minutes (PG-30-5min), and among the meat powder pulverized for 5 minutes, TPG was enzymatically hydrolyzed for 5 minutes (TPG-5-5min), 10 minutes (TPG-10-5min), and 30 minutes (TPG-30-5min), and 100g of the meat powder pulverized for 5 minutes was respectively added with water in a weight ratio of 4:1 (meat: water), stirred uniformly to prepare a meat patty of 3 x 0.5cm, and then put into a preheated oven at 150 ℃ for baking for 20 minutes, and the meat jerky was evaluated, and the hardness was evaluated by texture evaluation using a texture analyzer (hardness of finished product was measured by tvton t-300XP texture analyzer (unit is g), and the test conditions were that the hardness was measured by using a probe 67.11.70 for sensory cutting, the compression mode and the single cycle are adopted, the speed before, during and after the test is respectively 1.5mm/s, 2mm/s and 5mm/s, and the trigger force is 30 g. The results are shown in Table 3:
TABLE 3
| Meat and flour group | Hardness (g) |
| Example 1 production-5 min | 20307 |
| PG-5-5min | 9543 |
| PG-10-5min | 3859 |
| PG-30-5min | 3085 |
| TPG-5-5min | 9248 |
| TPG-10-5min | 3751 |
| TPG-30-5min | 2873 |
Example 4
Respectively taking cooked meat powder (cooked for 5min in example 1) which is pulverized for 5min in example 1, carrying out enzymolysis on TPG (fermented for 5min in example 2) for 5min (TPG-5-5min), 10 min (TPG-10-5min) and 30 min (TPG-30-5min), pulverizing the meat powder for 5min, 500g, steaming for 15 min by steam, cooling, adding the baked Chinese yam powder according to the weight ratio of 10:0, 10:1, 10:2, 10:5 and 10:10 (meat powder: Chinese yam powder), mixing uniformly, preparing the corresponding mixed powder into corresponding cakes (10 per class and 50 g per class) by using a cake press, putting the prepared cakes into a vessel, placing the vessel on a vibration test table, detecting the plasticity of the meat powder by using vibration test equipment, weighing the largest residual massive weight in the vessel, and calculating the average value. The results are shown in Table 4.
TABLE 4
| Meat powder, yam powder | Example 1 ripening to 5min | TPG-5-5min | TPG-10-5min | TPG-30-5min |
| 10:0 | / | 3.5g | 18.3g | 20.3g |
| 10:1 | / | 10.4 g | 27.4g | 31.1g |
| 10:2 | 3.5g | 18.2g | 43.7g | 45.7g |
| 10:5 | 23.9g | 34.1g | 45.1g | 46.1g |
| 10:10 | 28.7g | 31.4g | 36.2g | 39.3g |
Note: "/" indicates that there is substantially no whole cake.
Example 5
Examining the enzymolysis time of the Papain Group (PG) in the example 2, and examining the color, the fragrance and the taste of the final meat meal cooked in boiling water; the raw meat meal (example 1 raw-5 min) pulverized in 5 minutes in example 1 and the Papain Group (PG) pulverized in example 2 respectively have the enzymolysis time of 5, 10, 20, 30, 60 and 120 minutes, 200g of meat meal pulverized in 5 minutes are averagely divided into 2 parts for 7 meat meal groups (example 1 raw-5 min, PG-5-5min, PG-10-5min, PG-20-5min, PG-30-5min, PG-60-5min and PG-120-5 min), and 14 samples are added into boiling water according to the proportion of g/10mL for treatment for 10 minutes. After the treatment, 14 samples were randomly numbered, 10 persons (male-female ratio 1:1) with professional sensory training were selected, and the samples were subjected to sensory evaluation according to table 5-1, with each full score of 10. The sensory evaluation panel personnel objectively and independently score and do not communicate with each other. The results of the meat meal test for each group were averaged over 10-person scores for each of the 2 samples, and the results are shown in tables 5-2.
TABLE 5-1 sensory evaluation criteria
TABLE 5-2 test results for various groups of meat meals
| Group of | Color(s) | Incense stick | Soup form | Meat shape |
| Example 1 production-5 min | 7.3 | 1.4 | 4.2 | 1.5 |
| PG-5-5min | 7.9 | 2.6 | 5.4 | 3 |
| PG-10-5min | 8.9 | 7.6 | 9.1 | 7.9 |
| PG-20-5min | 9.5 | 8.1 | 8.9 | 8.7 |
| PG-30-5min | 8.9 | 9.4 | 6.4 | 8.9 |
| PG-60-5min | 6.9 | 6.4 | 5.7 | 9.4 |
| PG-120-5min | 4.1 | 5.8 | 4.4 | 9.6 |
Example 6
A rapid shelf life determination method is designed, and the shelf lives of the meat powder of the raw-5 min group, the PG-20-5min group and the PG-120-5min group in example 1 are evaluated. The total number of colonies was used as one of the measurement indexes. Each group was tested by taking samples of the same lot, spreading 5 samples (20 g each) in a petri dish, culturing at constant temperature and humidity in an incubator at 37 ℃, testing the total number of bacteria (cfu/g) 1 time per day, and continuously measuring for 10 days (FIG. 1 is a growth curve of the total number of colonies).
In the test result, the total number of initial colonies of the meat meal in the PG-20-5min group is obviously lower than that in the meat meal in the raw-5 min group of the example 1; meanwhile, the growth rate of the colony number of the meat meal in the PG-20-5min group is obviously lower than that of the meat meal in the PG-5 min group in the example 1, so that the meat meal in the PG-20-5min group as a food raw material has a longer shelf life compared with the meat meal in the PG-5 min group in the example 1.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. A preparation method of raw meat powder is characterized by comprising the following steps:
(1) mincing, mincing raw meat;
(2) performing enzymolysis, namely adding enzyme into the minced raw meat for enzymolysis;
(3) drying, drying the raw meat after enzymolysis;
(4) powdering, namely powdering the dried raw meat to obtain the raw meat powder.
2. The method for preparing raw meat meal as claimed in claim 1, wherein the enzyme is one or more of alkaline protease, trypsin, neutral protease, papain, flavourzyme, bromelain, and acid protease.
3. The method of claim 2, wherein the enzyme is papain, or a combination of trypsin and papain in a ratio of 1: 1.
4. The method of preparing raw meat meal as claimed in claim 1 wherein the time of enzymatic hydrolysis is 5-30 minutes.
5. The method of preparing raw meat meal as claimed in claim 1 wherein the time of enzymatic hydrolysis is 10-20 minutes.
6. The method of preparing raw meat meal as claimed in claim 1 wherein the enzymatic hydrolysis has a pH of 7-10.
7. The method of preparing raw meat meal as claimed in claim 1 wherein the temperature of the enzymatic hydrolysis is 20-50 ℃.
8. The method of claim 1, wherein the enzyme is present in an amount of 0.5 to 2%.
9. The method of preparing raw meat meal as claimed in claim 1 wherein the dried raw meat has a moisture content of 2% to 5%.
10. The method of preparing raw meat meal as claimed in claim 1 wherein the meal time is 2-5 minutes.
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