CN113768105A - Low-sodium healthy preserved meat and processing method thereof - Google Patents

Low-sodium healthy preserved meat and processing method thereof Download PDF

Info

Publication number
CN113768105A
CN113768105A CN202111056005.2A CN202111056005A CN113768105A CN 113768105 A CN113768105 A CN 113768105A CN 202111056005 A CN202111056005 A CN 202111056005A CN 113768105 A CN113768105 A CN 113768105A
Authority
CN
China
Prior art keywords
weight
meat
low
sodium
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202111056005.2A
Other languages
Chinese (zh)
Inventor
常正伟
周学强
常明涛
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Henan Guangtouwa Food Technology Co ltd
Original Assignee
Henan Guangtouwa Food Technology Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Henan Guangtouwa Food Technology Co ltd filed Critical Henan Guangtouwa Food Technology Co ltd
Priority to CN202111056005.2A priority Critical patent/CN113768105A/en
Publication of CN113768105A publication Critical patent/CN113768105A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76—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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses low-sodium healthy preserved meat and a processing method thereof, and the main process comprises the following steps: cleaning and slitting; pickling and airing; three-stage baking; smoking; and (5) seasoning. The formula of the curing material is as follows: 1-4 parts by weight of low-sodium compound salt, 1-5 parts by weight of white spirit, 1-5 parts by weight of white granulated sugar, 0.2-2 parts by weight of pepper powder, 1-3 parts by weight of five spice powder and 0.02-0.1 part by weight of protein treating agent. Compared with the prior art, the preserved meat prepared by the process has low sodium content, low benzopyrene content, moderate meat quality and good chewiness, and has excellent sensory quality on the basis of low-sodium health.

Description

Low-sodium healthy preserved meat and processing method thereof
Technical Field
The invention relates to the technical field of meat product processing, in particular to low-sodium healthy preserved meat and a processing method thereof.
Background
Bacon is generally a meat product with strong smoked flavor obtained by pickling meat and performing sun exposure (conventional process) or baking and smoking processing. It is named as preserved meat because it is mostly processed in China lunar calendar and wintery. The bacon has a long history of processing and eating in China, and a plurality of literature documents record the preparation method of the bacon. The smoking is one of the main means for processing meat products, and many meat products such as western meat products such as sausage, ham and bacon, and Chinese traditional famous Tiandeju smoked chicken and Beijing smoked pork head meat need to be smoked. The smoked preserved meat has the advantages of consistent exterior and interior, cooked and sliced meat, transparency, brightness, bright color, unique flavor, and functions of appetizing, dispelling cold, promoting digestion, and the like. The history of smoking dates back to the time when humans began to use fire. The mutton is smoked, and the mutton smell or other abnormal flavors in the meat products are removed; sterilization and antioxidation, and prolonging the storage period and shelf life; the cured meat product has the advantages of forming a film on the surface of food, preventing water and grease from overflowing and the like, so that the cured meat product plays a significant role in the traditional meat products in China.
In recent years, with the improvement of living standard of urban and rural residents, more and more consumers are more concerned about cost, quality and safety of cured meat products, and pay attention to quality safety in production, processing and circulation links of cured meat products, so that operators are required to provide cured meat products with higher and higher beep for no pollution, no harmful substance residue and no pollution. These new consumer demands will inevitably collide with the production of traditional high salt bacon products, making them facing market dilemma. Meanwhile, the domestic popularization of the western-style meat products brings impact to the traditional meat products, so that the competitiveness of the western-style meat products is reduced. Under adverse factors, in order to stabilize and expand the bacon consumption market, the consumption behavior habits of modern consumers are combined, an advanced processing technology is introduced, the quality of bacon products is improved, the nutritional characteristics, the sensory characteristics and the like of the bacon products are improved, and therefore the unique flavor and the safety and the health of the bacon products are organically unified.
Since bacon was originally invented for the convenience of long-term storage, the long-term preservation was achieved only by using a large amount of salt to reduce the water content of the product in the past without refrigeration and preservation techniques. Therefore, the existing preserved meat processing technology has the problem of high salt. Common salt is used as a ancestor of hundreds of tastes, is the most common seasoning, can endow food with salty taste and improve food flavor, and is an indispensable salty agent in daily life of people; common salt also plays a significant role in the food industry, and has a significant impact on the texture, processing characteristics and shelf life of food; salt is also a necessary product for normal activities of a series of tissues and organs of a human body, can regulate the osmotic pressure between blood and cells, keep the acid-base balance of the blood, and participate in the transmission of nerve impulses. However, excessive intake of sodium salts can also lead to adverse physiological reactions and cause a series of diseases, which are harmful to human health. Extensive epidemiological investigations have shown that long-term high-sodium diets may lead to elevated blood pressure in humans, increasing the risk of cardiovascular and renal diseases; long-term high-sodium diet is also associated with the development of diseases such as ventricular hypertrophy, renal calculus, osteoporosis, and stroke.
At present, the main approaches for reducing the salt content in meat products are as follows: the addition amount of the salt is directly reduced; sodium salt substitutes are used for partially replacing sodium chloride, such as potassium chloride, magnesium chloride, calcium citrate and the like; applying flavor enhancer, masking agent, or adding natural salty substance; adding a novel low-sodium salty flavoring agent. Chinese patent CN 110367436A discloses a preserved meat and a preparation method thereof, potassium chloride is adopted to replace part of sodium chloride to prepare compound salt, the use amount of sodium salt in the preserved meat is effectively reduced, the preserved meat is healthier to eat, meanwhile, the potassium content in the preserved meat is increased, and the nutritive value of the preserved meat is increased; chinese patent CN 103251026B discloses a mixed salt for pickling meat products and application thereof, potassium chloride, calcium chloride and calcium lactate are respectively mixed according to a quantitative proportion to replace sodium chloride in the traditional salted duck pickling liquid, the content of sodium salt in the salted duck products is obviously reduced, the special sensory characteristics of the pickled products are not changed, and the products have the characteristics of aromatic flavor, tender meat and fresh taste. However, researches show that the low-sodium preserved meat in the prior art generally has the problems of poor flavor, poor chewiness, hard skin and the like along with the increase of the consumption of potassium chloride, calcium lactate and other alternative salts in the processing process of low-sodium meat products, so that the preparation of the low-sodium healthy preserved meat with both mouthfeel and nutrition is particularly important.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide low-sodium healthy preserved meat and a processing method thereof.
The invention is realized by the following technical scheme:
a processing method of low-sodium healthy preserved meat comprises the following steps:
s1, cleaning and slitting;
s2 pickling and air drying;
s3 three-stage baking;
s4 smoking;
s5 seasoning.
Preferably, the processing method of the low-sodium healthy preserved meat comprises the following steps:
s1, washing 90-110 parts by weight of fresh meat with water, draining, and cutting into long-strip meat;
s2, uniformly mixing 1-4 parts by weight of low-sodium compound salt, 1-5 parts by weight of white spirit, 1-5 parts by weight of white granulated sugar, 0.2-2 parts by weight of pepper powder, 1-3 parts by weight of five spice powder and 0.02-0.1 part by weight of protein treating agent to obtain a pickling material, uniformly coating the pickling material on the surface of the long-strip meat, then stacking the long-strip meat layer by layer in a pickling tank, standing the long-strip meat at-5 ℃ for 18-36 hours, taking out the long-strip meat, washing the long-strip meat with water at 25-30 ℃, and airing to obtain pickled meat;
s3, baking the pickled meat for 5-15 minutes under the conditions that the temperature is 95-105 ℃ and the relative humidity is 30-40%; then baking for 2-8 hours at the temperature of 45-55 ℃ and the relative humidity of 45-55%; finally, baking for 10-30 minutes under the conditions that the temperature is 95-105 ℃ and the relative humidity is 55-60% to obtain dried meat;
s4, taking 40-140 parts by weight of chaff, 20-50 parts by weight of sawdust and 2-10 parts by weight of wheat husk as smoking materials, smoking the dried meat for 24-72 hours at 40-50 ℃ and 45-55% relative humidity, and obtaining the low-sodium healthy preserved meat.
Preferably, the raw meat is one of pork, chicken or duck.
Further, the low-sodium compound salt is composed of sodium chloride, potassium chloride and calcium lactate according to the mass ratio of (2-4) to 1: 1.
Preferably, the protein treatment agent is tannic acid and/or gamma-polyglutamic acid. Further, the protein treating agent is prepared from tannic acid and gamma-polyglutamic acid according to the mass ratio of (1-3): 1.5 is prepared by compounding.
Preferably, the wheat hulls in the smoking material are at least one of wheat hulls, oat hulls, buckwheat hulls.
Preferably, the step S3 is to bake the cured meat for 8-12 minutes under the conditions that the temperature is 98-102 ℃ and the relative humidity is 36-40%; then, baking for 3-7 hours under the conditions that the temperature is 48-52 ℃ and the relative humidity is 48-52%; and finally, baking for 18-22 minutes under the conditions that the temperature is 98-102 ℃ and the relative humidity is 56-59% to obtain the dried meat.
The invention also provides low-sodium healthy preserved meat prepared by the processing method.
The invention adopts potassium chloride and calcium lactate to partially replace sodium salt, can reduce the sodium content, the water content and the salt content of the meat product, can also improve the antioxidation property of the meat product, and can delay the oxidation of lipid particularly along with the addition of calcium lactate. But at the same time, the hardness and chewiness of the meat product are increased, and the skin is dry. Therefore, the invention introduces protein treatment liquid during the pickling, and the protein treatment liquid is prepared by tannic acid and gamma-polyglutamic acid according to a specific proportion. Tannic acid, also known as tannin, tannic acid, is a natural plant polyphenol, belonging to hydrolysable tannins, which can be hydrolyzed to obtain gallic acid (also known as gallic acid) and glucose. The tannic acid is widely present in the skin, the shell, the root, the leaf and the pulp of the plant, the unique phenolic structure of the tannic acid is an excellent hydrogen donor, and the tannic acid has obvious inhibition effect on oxygen anions, hydroxyl free radicals and the like and stronger antioxidation effect. Therefore, the natural antioxidant is often added into food as a natural antioxidant with strong effect and low toxicity. In addition, tannin has antibacterial and antivirus effects, and is also commonly used as a natural preservative. It is noted that tannic acid can also bind to protein C-N bonds through hydrophobic interactions or covalent bonds, and that the functional properties of proteins can be altered by altering their structure. Gamma-polyglutamic acid is a water-soluble and biodegradable non-toxic high molecular substance condensed from L-glutamic acid and/or D-glutamic acid, and has the physiological functions of promoting calcium absorption in intestinal tracts, treating diabetes and the like. The gamma-polyglutamic acid also has excellent performances of thickening, emulsifying, film forming, bonding and the like, and is widely applied to the fields of agriculture, medical treatment, cosmetics and food, particularly can be used as a thickener and a stabilizer of fruit juice beverage in the field of food. The reason why the problems of chewiness and hair hardness and dryness of the preserved meat can be obviously improved by compounding the gamma-polyglutamic acid and the tannic acid is probably that the tannic acid and the gamma-polyglutamic acid are crosslinked with myofibrillar protein of the preserved meat in a covalent bonding mode, the aggregation of the myofibrillar protein of the preserved meat is promoted, a compact gel network structure is formed, more free water can be locked in the gel network structure, and the quality characteristic of the low-sodium salt preserved meat is improved.
Detailed Description
Introduction of raw materials in the examples:
pork: adopting skin-carrying boneless pork on the back of Huaihua black pig.
The husk is rice husk provided by Heidonghui industry Co., Ltd, Huizhou.
Sawdust was supplied from tommy-aachen source wood corporation, ltd.
The buckwheat hulls are provided by Qi Chili tea industry, Inc.
The wheat husk is provided by popular food and oil food company, Inc. in Henan province.
The oat shell is prepared from Union, gold source, Biotech, Inc.
The liquor is 53-degree pure grain raw pulp liquor provided by Guizhou Bayi liquor industry Co.
The white granulated sugar is Honglin brand white granulated sugar provided by Sichuan Honglin food Co.
Isolated soy protein, CAS number 9010-10-0, available from Beijing Soilebao technologies, Inc.
Example 1
A processing method of low-sodium healthy preserved meat comprises the following steps:
s1, washing 100 parts by weight of pork with water, draining, and cutting into strips with the length of 20cm, the width of 7cm and the thickness of 2cm to obtain long-strip pork;
s2, uniformly mixing 2 parts by weight of sodium chloride, 1 part by weight of potassium chloride, 1 part by weight of calcium lactate, 2.5 parts by weight of white spirit, 3 parts by weight of white granulated sugar, 1 part by weight of paprika powder, 2 parts by weight of five spice powder and 0.02 part by weight of tannic acid to obtain a pickling material, uniformly coating the pickling material on the surface of long-strip meat, then stacking the long-strip meat layer by layer in a pickling cylinder, standing for 24 hours at 0 ℃, taking out, washing with 28 ℃ water, and airing to obtain pickled meat;
s3, baking the pickled meat for 10 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 40%; then baking for 5 hours under the conditions that the temperature is 50 ℃ and the relative humidity is 50%; finally, baking for 20 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 56% to obtain the baked meat;
s4, smoking 60 parts by weight of smoking material, and smoking the dried meat for 48 hours at the temperature of 45 ℃ and the relative humidity of 50% to obtain the low-sodium healthy preserved meat.
Step S4, smoking, wherein a separate smoking chamber is used for smoking, the smoking method is that a little charcoal is used for ignition, then smoking materials are put on the charcoal for burning to generate smoke, the smoke is guided into a baking room through a pipeline for smoking, and a filter screen with the aperture of 300 meshes is arranged at a smoke inlet to block dust in the smoke; the smoking material is prepared by uniformly mixing 50 wt% of rice husk, 40 wt% of sawdust, 5 wt% of oat hull and 5 wt% of buckwheat hull.
Example 2
A processing method of low-sodium healthy preserved meat comprises the following steps:
s1, washing 100 parts by weight of pork with water, draining, and cutting into strips with the length of 20cm, the width of 7cm and the thickness of 2cm to obtain long-strip pork;
s2, uniformly mixing 2 parts by weight of sodium chloride, 1 part by weight of potassium chloride, 1 part by weight of calcium lactate, 2.5 parts by weight of white spirit, 3 parts by weight of white granulated sugar, 1 part by weight of pepper powder, 2 parts by weight of five spice powder, 0.02 part by weight of tannic acid and 0.015 part by weight of gamma-polyglutamic acid to obtain a pickling material, uniformly coating the pickling material on the surface of long-strip meat, stacking the long-strip meat in a pickling tank layer by layer, standing for 24 hours at 0 ℃, taking out, washing with water at 28 ℃, and airing to obtain pickled meat;
s3, baking the pickled meat for 10 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 40%; then baking for 5 hours under the conditions that the temperature is 50 ℃ and the relative humidity is 50%; finally, baking for 20 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 56% to obtain the baked meat;
s4, smoking 60 parts by weight of smoking material, and smoking the dried meat for 48 hours at the temperature of 45 ℃ and the relative humidity of 50% to obtain the low-sodium healthy preserved meat.
Step S4, smoking, wherein a separate smoking chamber is used for smoking, the smoking method is that a little charcoal is used for ignition, then smoking materials are put on the charcoal for burning to generate smoke, the smoke is guided into a baking room through a pipeline for smoking, and a filter screen with the aperture of 300 meshes is arranged at a smoke inlet to block dust in the smoke; the smoking material is prepared by uniformly mixing 50 wt% of rice husk, 40 wt% of sawdust, 5 wt% of oat hull and 5 wt% of buckwheat hull.
Example 3
A processing method of low-sodium healthy preserved meat comprises the following steps:
s1, washing 100 parts by weight of pork with water, draining, and cutting into strips with the length of 20cm, the width of 7cm and the thickness of 2cm to obtain long-strip pork;
s2, uniformly mixing 2 parts by weight of sodium chloride, 1 part by weight of potassium chloride, 1 part by weight of calcium lactate, 2.5 parts by weight of white spirit, 3 parts by weight of white granulated sugar, 1 part by weight of pepper powder, 2 parts by weight of five spice powder and 0.015 part by weight of gamma-polyglutamic acid to obtain a pickling material, uniformly coating the pickling material on the surface of long-strip meat, then stacking the long-strip meat layer by layer in a pickling tank, standing for 24 hours at 0 ℃, taking out the long-strip meat, washing the long-strip meat with water at 28 ℃, and airing to obtain pickled meat;
s3, baking the pickled meat for 10 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 40%; then baking for 5 hours under the conditions that the temperature is 50 ℃ and the relative humidity is 50%; finally, baking for 20 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 56% to obtain the baked meat;
s4, smoking 60 parts by weight of smoking material, and smoking the dried meat for 48 hours at the temperature of 45 ℃ and the relative humidity of 50% to obtain the low-sodium healthy preserved meat.
Step S4, smoking, wherein a separate smoking chamber is used for smoking, the smoking method is that a little charcoal is used for ignition, then smoking materials are put on the charcoal for burning to generate smoke, the smoke is guided into a baking room through a pipeline for smoking, and a filter screen with the aperture of 300 meshes is arranged at a smoke inlet to block dust in the smoke; the smoking material is prepared by uniformly mixing 50 wt% of rice husk, 40 wt% of sawdust, 5 wt% of oat hull and 5 wt% of buckwheat hull.
Example 4
A processing method of low-sodium healthy preserved meat comprises the following steps:
s1, washing 100 parts by weight of pork with water, draining, and cutting into strips with the length of 20cm, the width of 7cm and the thickness of 2cm to obtain long-strip pork;
s2, uniformly mixing 4 parts by weight of sodium chloride, 2.5 parts by weight of white spirit, 3 parts by weight of white granulated sugar, 1 part by weight of pepper powder, 2 parts by weight of five spice powder, 0.02 part by weight of tannic acid and 0.015 part by weight of gamma-polyglutamic acid to obtain a pickling material, uniformly coating the pickling material on the surface of long-strip meat, stacking the long-strip meat layer by layer in a pickling tank, standing for 24 hours at 0 ℃, taking out, washing with water at 28 ℃, and airing to obtain pickled meat;
s3, baking the pickled meat for 10 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 40%; then baking for 5 hours under the conditions that the temperature is 50 ℃ and the relative humidity is 50%; finally, baking for 20 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 56% to obtain the baked meat;
s4, smoking 60 parts by weight of smoking material, and smoking the dried meat for 48 hours at the temperature of 45 ℃ and the relative humidity of 50% to obtain the low-sodium healthy preserved meat.
Step S4, smoking, wherein a separate smoking chamber is used for smoking, the smoking method is that a little charcoal is used for ignition, then smoking materials are put on the charcoal for burning to generate smoke, the smoke is guided into a baking room through a pipeline for smoking, and a filter screen with the aperture of 300 meshes is arranged at a smoke inlet to block dust in the smoke; the smoking material is prepared by uniformly mixing 50 wt% of rice husk, 40 wt% of sawdust, 5 wt% of oat hull and 5 wt% of buckwheat hull.
Example 5
A processing method of low-sodium healthy preserved meat comprises the following steps:
s1, washing 100 parts by weight of pork with water, draining, and cutting into strips with the length of 20cm, the width of 7cm and the thickness of 2cm to obtain long-strip pork;
s2, mixing 2 parts by weight of sodium chloride, 1 part by weight of potassium chloride, 1 part by weight of calcium lactate, 2.5 parts by weight of white spirit, 3 parts by weight of white granulated sugar, 1 part by weight of paprika powder, 2 parts by weight of five spice powder, 0.02 part by weight of tannic acid and 0.015 part by weight of gamma-polyglutamic acid-soybean protein isolate polymer uniformly to obtain a pickling material, uniformly coating the pickling material on the surface of long-strip meat, then stacking the long-strip meat in a pickling tank layer by layer, standing for 24 hours at 0 ℃, taking out, washing with water at 28 ℃, and airing to obtain pickled meat;
s3, baking the pickled meat for 10 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 40%; then baking for 5 hours under the conditions that the temperature is 50 ℃ and the relative humidity is 50%; finally, baking for 20 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 56% to obtain the baked meat;
s4, smoking 60 parts by weight of smoking material, and smoking the dried meat for 48 hours at the temperature of 45 ℃ and the relative humidity of 50% to obtain the low-sodium healthy preserved meat.
The gamma-polyglutamic acid-soy protein isolate polymer described in step S2 is prepared by the following method: dispersing 10g of soybean isolate egg into 60g of deionized water, then adding 30g of 5 wt% sodium hydroxide solution, and fully stirring to obtain a soybean isolate egg autolysate; dissolving 2g of gamma-polyglutamic acid in 85g of deionized water to obtain gamma-polyglutamic acid solution; stirring and mixing the two solutions according to the volume ratio of 2:1 to obtain a blending solution, and freeze-drying the blending solution to obtain the gamma-polyglutamic acid-soybean protein isolate polymer.
Step S4, smoking, wherein a separate smoking chamber is used for smoking, the smoking method is that a little charcoal is used for ignition, then smoking materials are put on the charcoal for burning to generate smoke, the smoke is guided into a baking room through a pipeline for smoking, and a filter screen with the aperture of 300 meshes is arranged at a smoke inlet to block dust in the smoke; the smoking material is prepared by uniformly mixing 50 wt% of rice husk, 40 wt% of sawdust, 5 wt% of oat hull and 5 wt% of buckwheat hull.
Comparative example 1
A processing method of low-sodium healthy preserved meat comprises the following steps:
s1, washing 100 parts by weight of pork with water, draining, and cutting into strips with the length of 20cm, the width of 7cm and the thickness of 2cm to obtain long-strip pork;
s2, uniformly mixing 2 parts by weight of sodium chloride, 1 part by weight of potassium chloride, 1 part by weight of calcium lactate, 2.5 parts by weight of white spirit, 3 parts by weight of white granulated sugar, 1 part by weight of pepper powder and 2 parts by weight of five spice powder to obtain a pickling material, uniformly coating the pickling material on the surface of long-strip meat, then stacking the long-strip meat layer by layer in a pickling tank, standing for 24 hours at 0 ℃, taking out the long-strip meat, washing with water at 28 ℃, and airing to obtain pickled meat;
s3, baking the pickled meat for 10 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 40%; then baking for 5 hours under the conditions that the temperature is 50 ℃ and the relative humidity is 50%; finally, baking for 20 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 56% to obtain the baked meat;
s4, smoking 60 parts by weight of smoking material, and smoking the dried meat for 48 hours at the temperature of 45 ℃ and the relative humidity of 50% to obtain the low-sodium healthy preserved meat.
Step S4, smoking, wherein a separate smoking chamber is used for smoking, the smoking method is that a little charcoal is used for ignition, then smoking materials are put on the charcoal for burning to generate smoke, the smoke is guided into a baking room through a pipeline for smoking, and a filter screen with the aperture of 300 meshes is arranged at a smoke inlet to block dust in the smoke; the smoking material is prepared by uniformly mixing 50 wt% of rice husk, 40 wt% of sawdust, 5 wt% of oat husk and 5 wt% of buckwheat husk.
Comparative example 2
A processing method of low-sodium healthy preserved meat comprises the following steps:
s1, washing 100 parts by weight of pork with water, draining, and cutting into strips with the length of 20cm, the width of 7cm and the thickness of 2cm to obtain long-strip pork;
s2, uniformly mixing 4 parts by weight of sodium chloride, 2.5 parts by weight of white spirit, 3 parts by weight of white granulated sugar, 1 part by weight of pepper powder, 2 parts by weight of five spice powder, 0.02 part by weight of tannic acid and 0.015 part by weight of gamma-polyglutamic acid to obtain a pickling material, uniformly coating the pickling material on the surface of long-strip meat, stacking the long-strip meat layer by layer in a pickling tank, standing for 24 hours at 0 ℃, taking out, washing with water at 28 ℃, and airing to obtain pickled meat;
s3, baking the pickled meat for 10 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 40%; then baking for 5 hours under the conditions that the temperature is 50 ℃ and the relative humidity is 50%; finally, baking for 20 minutes under the conditions that the temperature is 100 ℃ and the relative humidity is 56% to obtain the baked meat;
s4, smoking 60 parts by weight of smoking material, and smoking the dried meat for 48 hours at the temperature of 45 ℃ and the relative humidity of 50% to obtain the low-sodium healthy preserved meat.
Step S4, smoking, wherein a separate smoking chamber is used for smoking, the smoking method is that a little charcoal is used for ignition, then smoking materials are put on the charcoal for burning to generate smoke, the smoke is guided into a baking room through a pipeline for smoking, and a filter screen with the aperture of 300 meshes is arranged at a smoke inlet to block dust in the smoke; the smoking material is prepared by uniformly mixing 50 wt% of rice husk, 40 wt% of sawdust, 5 wt% of oat hull and 5 wt% of buckwheat hull.
Test example 1
The contents of benzopyrene in the bacons prepared in the steps S3 of examples 1 to 5 and comparative examples 1 and 2 were tested. The detection pretreatment method of NY/T1666-2008 'high performance liquid chromatography for 3, 4-benzopyrene in meat products' is adopted, and the detection is carried out under the condition that the chromatographic condition is converted into the ultra-high performance liquid chromatography. A chromatographic column: ZORBAX Eclipse Plus C18 column (2.1 mm. times.100 mm, 1.8 μm); chromatographic conditions are as follows: the column temperature is 30 ℃; mobile phase: acetonitrile-water (75: 25, V/V), flow rate 0.5mL/min, sample volume 10 uL; fluorescence excitation wavelength is 384nm, and emission wavelength is 406 nm. The lowest detection limit was 0.04. mu.g/kg. The test results are shown in Table 1.
TABLE 1 test results of benzopyrene in oven-dried meat
Figure BDA0003254674600000101
Figure BDA0003254674600000111
As shown in Table 1, the dried meat prepared by the invention has the benzopyrene content lower than the national standard and has no carcinogenic risk. The addition of the low-sodium compound salt reduces the content of benzopyrene in the dried meat, and the pH value of the curing material is reduced mainly due to the addition of calcium lactate, so that partial non-enzymatic browning reaction is inhibited to a certain extent, and the formation of polycyclic aromatic hydrocarbon is reduced. Comparing example 1 with comparative example 1, it was found that the addition of tannic acid further reduced the benzopyrene content of the dried meat, whereas the addition of tannic acid mixed with gamma-polyglutamic acid reduced the benzopyrene content of the dried meat to as low as 0.98. mu.g/kg, which is far below the national standard.
Test example 2
Sensory evaluation tests were conducted on the bacons prepared in examples 1 to 5 and comparative examples 1 and 2, step S5, and the sensory evaluation was a scientific method for measuring, analyzing and interpreting the products by sight, smell, touch, taste, hearing, and the like. The test consisted of 30 panelists, rated for 100 total, with color (30 points), texture (30 points), and flavor (40 points) as indicators. The average of 3 replicates was taken as the final record of the test. The specific scoring standard is based on the improvement of the production process of Xiangxi preserved meat and the research on the influence of Xiangxi preserved meat, and the author: wave, the Master academic paper of southern agriculture university in 6 months, 2008. The results are shown in Table 2.
TABLE 2 sensory Scoring results Table
Color Tissue state Fragrance Scoring
Example 1 26 25 35 86
Example 2 28 29 35 92
Example 3 25 23 34 82
Example 4 25 23 33 81
Example 5 28 29 37 94
Comparative example 1 23 22 30 75
Comparative example 2 20 20 30 70
The color, the tissue state and the fragrance of the preserved meat are scored, as can be seen from table 2, the sensory score of the preserved meat is not obviously affected by the low-sodium compound salt, the tissue form and the color of the preserved meat are obviously improved with the addition of the tannic acid and the gamma-polyglutamic acid, particularly, the preserved meat obtained by the post-treatment of the compounding of the tannic acid and the gamma-polyglutamic acid has excellent sensory score, and the gamma-polyglutamic acid-soybean protein isolate polymer enables the preserved meat to have more intense fragrance.
Test example 3
The preserved meat prepared in examples 1 to 5 and comparative examples 1 and 2 were subjected to a squeezing loss measurement, wherein the squeezing loss reflects the water retention capacity of the sample, and the smaller the squeezing loss, the better the water retention capacity of the meat sample is, and is generally expressed as the percentage of water loss of the sample after compression. Referring to the measurement method of Journal article "LENG Xue-jiao, ZHANG Lin, HUANG Ming, et al. Mass transfer dynamic reducing high pressure drying of chicken break, Journal of Food Engineering, 2013, 118(3):296 well Engineering 301", a (1+0.001) g minced fillet sample is pressed on 36 pieces of filter paper (18 pieces of filter paper are respectively placed above and below the sample) with 20kg of pressure for 5min, and then weighed to calculate the pressing loss.
TABLE 3 preserved meat squeezing loss table
Loss by squeezing%
Example 1 21
Example 2 18
Example 3 24
Example 4 27
Example 5 16
Comparative example 1 42
Comparative example 2 40
As can be seen from Table 3, the low sodium complex salt was used. The squeezing loss of the preserved meat is increased, but the squeezing loss of the preserved meat treated by the protein treating agent is obviously reduced, and the reason probably lies in that tannic acid and gamma-polyglutamic acid are crosslinked with myofibrillar protein of the preserved meat in a covalent bonding mode, so that the aggregation of the myofibrillar protein of the preserved meat is promoted, a compact gel network structure is formed, more free water can be locked in the gel network structure, the water retention of the preserved meat is enhanced, and the gamma-polyglutamic acid-soybean protein isolate polymer can be better bonded with the tannic acid, so that the squeezing loss of the preserved meat is further reduced.
Test example 4
The chewiness of the bacons prepared in examples 1 to 5 and comparative examples 1 and 2 was measured by texture analyzer. The determination method comprises the following steps: spreading the preserved meat paste at the bottom of a 50mL small beaker to fix the shape of the meat paste, heating the meat paste in a water bath kettle at 90 ℃ for 40min, cooling the meat paste to room temperature, and measuring the meat paste by using a texture analyzer: the measurement parameters are TPA mode, a cylindrical probe with the diameter of 1cm, the speed before measurement of 1mm/s, the speed after measurement of 30mm/s, the compression rate of 30 percent, the interval between two times of compression of 0s and the ambient temperature of 25 ℃. The chewiness of example 1 was measured, and the results are shown in Table 4.
Table 4 table for measuring chewiness of preserved meat
Chewiness mJ
Example 1 45
Example 2 41
Example 3 50
Example 4 55
Example 5 38
Comparative example 1 70
Comparative example 2 75
As can be seen from Table 4, the protein treatment agent can significantly change the tissue morphology of muscle fibers in the preserved meat, thereby reducing the chewiness of the preserved meat pickled by the traditional process and improving the problem that the preserved meat is hard and dry. And the comparison of example 2 and example 4 shows that the chewiness of the preserved meat salted by the low-sodium compound salt and the protein treating agent is most suitable, and the chewiness of the preserved meat is probably related to the action of tannic acid and gamma-polyglutamic acid by changing the pH value of the salting material after the compound salt is added, deviating the protein from an isoelectric point and enhancing the charge quantity on the surface of muscle fibrin.

Claims (8)

1. A processing method of low-sodium healthy preserved meat is characterized by comprising the following steps: which comprises the following steps:
s1, cleaning and slitting;
s2 pickling and air drying;
s3 three-stage baking;
s4 smoking.
2. The processing method of the low-sodium healthy preserved meat as claimed in claim 1, wherein: the formula of the pickling material adopted in the pickling in the step S2 is as follows: 1-4 parts by weight of low-sodium compound salt, 1-5 parts by weight of white spirit, 1-5 parts by weight of white granulated sugar, 0.2-2 parts by weight of pepper powder, 1-3 parts by weight of five spice powder and 0.02-0.1 part by weight of protein treating agent.
3. The processing method of the low-sodium healthy preserved meat as claimed in claim 2, wherein: the low-sodium compound salt is prepared from sodium chloride, potassium chloride and calcium lactate according to a mass ratio of (2-4) to 1: 1.
4. The processing method of the low-sodium healthy preserved meat as claimed in claim 2, wherein: the protein treating agent is tannic acid and/or gamma-polyglutamic acid.
5. The processing method of the low-sodium healthy preserved meat as claimed in claim 1, wherein: the three-stage baking process in the step S3 comprises the following steps: baking the pickled meat for 5-15 minutes under the conditions that the temperature is 95-105 ℃ and the relative humidity is 30-40%; then baking for 2-8 hours at the temperature of 45-55 ℃ and the relative humidity of 45-55%; and finally, baking for 10-30 minutes under the conditions that the temperature is 95-105 ℃ and the relative humidity is 55-60%.
6. The processing method of the low-sodium healthy preserved meat as claimed in claim 1, wherein: the smoking process in the step S4 includes: taking 40-140 parts by weight of chaff, 20-50 parts by weight of sawdust and 2-10 parts by weight of wheat husk as smoking materials, and smoking the dried meat for 24-72 hours at 40-50 ℃ and 45-55% relative humidity.
7. The processing method of the low-sodium healthy preserved meat as claimed in claim 6, wherein: the wheat hull is at least one of wheat hull, oat hull and buckwheat hull.
8. A low-sodium healthy preserved meat is characterized in that: the low-sodium health preserved meat is obtained by the processing method of the low-sodium health preserved meat as claimed in any one of claims 1 to 7.
CN202111056005.2A 2021-09-09 2021-09-09 Low-sodium healthy preserved meat and processing method thereof Pending CN113768105A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202111056005.2A CN113768105A (en) 2021-09-09 2021-09-09 Low-sodium healthy preserved meat and processing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202111056005.2A CN113768105A (en) 2021-09-09 2021-09-09 Low-sodium healthy preserved meat and processing method thereof

Publications (1)

Publication Number Publication Date
CN113768105A true CN113768105A (en) 2021-12-10

Family

ID=78842002

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202111056005.2A Pending CN113768105A (en) 2021-09-09 2021-09-09 Low-sodium healthy preserved meat and processing method thereof

Country Status (1)

Country Link
CN (1) CN113768105A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115624157A (en) * 2022-10-13 2023-01-20 上海暾昊餐饮有限公司 Special meat pickling liquid and application

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101606722A (en) * 2009-07-29 2009-12-23 合肥工业大学 The processing method of low-salt dried poultry snack product
CN106722327A (en) * 2017-01-23 2017-05-31 湖南顺帆食品有限公司 Without carcinogenic healthy bacon and its processing method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101606722A (en) * 2009-07-29 2009-12-23 合肥工业大学 The processing method of low-salt dried poultry snack product
CN106722327A (en) * 2017-01-23 2017-05-31 湖南顺帆食品有限公司 Without carcinogenic healthy bacon and its processing method

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
彭林等: "多酚与肌原纤维蛋白相互作用机制及其对蛋白特性的影响研究进展", 食品科学, vol. 41, no. 11, pages 243 *
白登荣等: "γ-聚谷氨酸对鸡肉糜凝胶特性的影响", 食品科学, vol. 38, no. 15, pages 158 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115624157A (en) * 2022-10-13 2023-01-20 上海暾昊餐饮有限公司 Special meat pickling liquid and application

Similar Documents

Publication Publication Date Title
JPWO2007013146A1 (en) Composition for soy protein processed food, putty for processed food containing or not containing meat, dried meat-like food
KR100983839B1 (en) Manufacturing method of liver sausage comprising of pork liver
Minantyo et al. The improvement of nutrition quality and organoleptic characteristics of Indonesian milkfish meatball by adding kelor (Moringa oleifera Lam) leaves
KR20090112154A (en) Manufacturing method of semi dry sausage comprising of dietary fiber from kimchi
Gore et al. Technological effect of dietary oat fiber on the quality of minced sausages prepared from Indian major carp (Labeo rohita)
CN109699968B (en) Sausage and preparation method thereof
KR100894043B1 (en) Method for manufacturing of low-fat hamburger patties using dietary fiber from rice bran
KR101189661B1 (en) Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof
Mumyapan et al. Seed pumpkin flour as a dietary fiber source in Bologna‐type sausages
RU2297163C1 (en) Method for production of meat semi-finished products
KR101240510B1 (en) Manufacturing method of chicken emulsion sausages using citrus peel fiber
CN113768105A (en) Low-sodium healthy preserved meat and processing method thereof
KR20030062941A (en) A chicken processed foodstuffs containing the powder of mulberry leaves
CN112617134A (en) Sausage quality improver, Cantonese sausage and preparation method thereof
KR101105317B1 (en) Method for manufacturing smoked-chicken breast containing chitosan and pomegranate
Nisar et al. Efficacy of tapioca starch as a fat replacer in low-fat buffalo meat patties.
KR20090112565A (en) Manufacturing method of blood sausage comprising of blood
Gorachiya et al. Quality Evaluation of Low Fat Chicken Sausages Fortified with Dietary Fibre
Reddy et al. Effect of buckwheat flour on quality characteristics of chevon sausages
KR20090041692A (en) A skate sausage and method for manufacturing thereof
TWI756471B (en) Liquid for flesh processed food and method for producing flesh processed food
KR102000986B1 (en) Meat processing additive composition and the processed meat product using the same
CN113854507A (en) Processing method of low-salt flavored preserved meat
Choi et al. Effects of chestnut (Castanea sativa Mill.) peel powder on quality characteristics of chicken emulsion sausages
KR101132658B1 (en) Well-being low-fat hamburger patty containing sea tangle powder and the method of producing the same

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination