CN114098007A - Preparation process of conditioned mutton shashlik with excellent preservation effect - Google Patents
Preparation process of conditioned mutton shashlik with excellent preservation effect Download PDFInfo
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- CN114098007A CN114098007A CN202111359958.6A CN202111359958A CN114098007A CN 114098007 A CN114098007 A CN 114098007A CN 202111359958 A CN202111359958 A CN 202111359958A CN 114098007 A CN114098007 A CN 114098007A
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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
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- 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
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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
- A23L13/40—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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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/10—Securing foodstuffs on a non-edible supporting member
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- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Biochemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation process of a conditioned mutton shashlik with an excellent preservation effect. The preparation process of the conditioned mutton shashlik comprises the following steps: (1) taking fresh mutton, cleaning, draining, and dicing; (2) adding seasonings and starch into the diced mutton in the step (1); (3) performing preservative treatment on the mutton in the step (2); (4) the mutton in the step (3) is prepared; (5) and (5) packaging and storing. By screening different preservatives, the compound preservative with excellent preservative effect is obtained, and when the compound preservative is applied to the preservation of the mutton shashlik, the change of the total number of bacterial colonies is not obvious compared with that of the fresh mutton shashlik prepared by stringing the mutton shashlik at 4 ℃ after the compound preservative is preserved for 7-9 days, and the quality of the mutton shashlik is hardly changed obviously. The process and the preservative are adopted to treat and condition the mutton shashlik, so that the mutton shashlik has excellent antibacterial performance and can effectively prolong the shelf life of the conditioned mutton shashlik.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation process of a conditioned mutton shashlik with an excellent preservation effect.
Background
Mutton has high nutritive value and is popular with people. The mutton is convenient for people to eat in the form of conditioned mutton or mutton shashlik. However, both the prepared mutton and the prepared mutton shashlik have the problem of putrefaction caused in the storage process which is difficult to solve.
The main flora causing mutton decay is relatively complex, and microorganisms carried by mutton easily cause the pollution of mutton products, such as salmonella, listeria, leptospira and classical swine fever virus; exogenous contaminants include cocci, achromobacter, spirochetes, and pseudomonas, wherein bacilli include achromobacter, alcaligenes, clostridium, lactobacillus, and the like.
Regarding the processing method of the conditioned mutton, the following documents are disclosed:
CN105995576A discloses a processing method of a de-odored conditioned mutton, which is characterized by comprising the following steps: selecting raw meat; step two, shaping and cutting raw meat; step three, preparing a composite pickling material aqueous solution; step four, rolling, kneading and pickling; wherein in the first step, the cooled acid-removed mutton or part meat with the fat content of less than 8 percent is selected; in the second step, the meat is placed or filled into a meat roll or a meat brick shape along the muscle texture direction; cutting along the vertical direction of muscle texture; in the third step, the composite pickling material is completely dissolved in water with the weight of 9 percent of meat; and in the fourth step, rolling and kneading the materials in vacuum for 45min at the rotating speed of 9rmp and the temperature of 0-4 ℃, and standing and pickling for 8-12 h. The above-mentioned process is mainly directed to the solution disclosed for the problem of mutton smell removal. The above documents do not provide a corresponding solution for how to keep mutton fresh with excellent preservative effect.
CN104172201A discloses a method for making fresh prepared mutton products, which is characterized by comprising the following steps: and taking the cooled mutton, sequentially carrying out saline injection, rolling and kneading, pH value regulation, surface dehydration treatment, vacuum packaging and ultrahigh pressure treatment, and carrying out cold chain preservation at 0-4 ℃ to obtain the fresh prepared mutton product. Through nisin treatment and vacuum cold chain preservation in the patent literature, the growth of gram-positive bacteria and aerobic bacteria in four main spoilage microorganisms of meat products is effectively inhibited, and through a large amount of experimental studies, through measuring the flora proportion at the end of shelf life, sensory evaluation of the meat products in the storage process, pH value, TVB-N value and change of colony total number, the enterobacteriaceae is determined to be the dominant spoilage bacteria in the meat products, the growth change of the enterobacteriaceae in the meat products can be monitored in an important way, the end of shelf life is determined, and the quality monitoring in the meat product storage process is scientifically and effectively simplified.
The above patent documents have the disadvantages that the prepared mutton needs vacuum packaging and ultrahigh pressure sterilization treatment, and the treatment can affect the water retention property of the mutton, cause juice loss and affect the sensory quality of the mutton such as freshness, tenderness and the like. On the other hand, the above technique is not suitable for the treatment of the prepared mutton shashlik after being put through.
CN109566717A discloses a composite fresh-keeping color fixative and its application in the processing of quick-frozen mutton shashlik products, which discloses: the adopted composite fresh-keeping color fixative comprises D-sodium erythorbate, plant extract and color stabilizer; the plant extract comprises bamboo leaf extract and at least one selected from Oregano extract and spearmint extract. When the compound fresh-keeping color fixative is applied to the processing of quick-frozen mutton shashlik products, the cured mutton is cured by the compound fresh-keeping color fixative. The composite fresh-keeping color fixative provided by the invention has a good synergistic effect, improves the oxidation resistance and color protection, can delay the change of the color and flavor of the mutton, and improves the quality of quick-frozen conditioned mutton shashlik products. Meanwhile, the composite fresh-keeping color fixative has high safety, low cost, simple and convenient process required during use and good application prospect.
The patent documents effectively solve the problems of color and oxidation resistance of mutton, namely, the oxidation of mutton shashlik products is inhibited by plant extracts, a color stabilizer and D-sodium erythorbate. But the problem which is not solved is how to keep the mutton shashlik fresh and delay the decay in the storage process.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation process of the conditioned mutton shashlik, and the safety of the conditioned mutton shashlik can be effectively improved and the shelf life is prolonged by the process.
The preparation process of the conditioned mutton shashlik with excellent preservation effect, provided by the invention, comprises the following steps:
(1) taking fresh mutton, cleaning, draining, and dicing;
(2) adding seasonings and starch into the diced mutton in the step (1);
(3) performing preservative treatment on the mutton in the step (2);
(4) the mutton in the step (3) is prepared;
(5) and (5) packaging and storing.
Preferably, in the step (1), the mutton is lamb leg meat, and the lamb leg meat is cut into pieces of 1-3 cm.
Preferably, in the step (2), salt is added according to the proportion of 1.0-1.5% and monosodium glutamate is added according to the proportion of 0.1-0.8% in terms of weight percentage of mutton; adding starch according to the proportion of 1.0-2.0%.
Preferably, in (3), the step of preservative treatment is: adding the preservative into warm boiled water at 35-45 ℃, stirring to dissolve the preservative to obtain a solution, and uniformly adding the solution into the mutton.
Preferably, in the step (3), the weight ratio of the preservative to the water is 1-3: 10.
Preferably, in the step (3), the preservative accounts for 0.05-0.3% of the weight of the mutton.
The preparation process of the conditioned mutton shashlik with excellent preservation effect comprises the following steps:
(1) taking fresh mutton, cleaning, draining, and cutting into 1-3 cm square blocks;
(2) adding seasonings and starch into the diced mutton in the step (1); based on the weight of mutton, the salt accounts for 1.0-1.5% of the seasoning, and the monosodium glutamate accounts for 0.1-0.8%; the proportion of the starch is 1.0-2.0%.
(3) Performing preservative treatment on the mutton in the step (2): adding the preservative into warm boiled water at 35-45 ℃, stirring to dissolve the preservative to obtain a solution, and uniformly adding the solution into mutton and fully stirring uniformly;
(4) the mutton in the step (3) is put into a steamer to prepare mutton shashlik;
(5) packaging and storing at 4 deg.C.
As an improvement, the preservative consists of the following raw materials:
1.8-3.0 g/kg of sodium diacetate and 0.15-0.5 g/kg of sodium dehydroacetate;
and (3) the wild lotus extract: 0.1-0.5 g/kg;
chinese bulb extract: 0.1 to 0.5g/kg
Litsea extract: 0.2 to 0.5 g/kg.
In the invention, plant extracts and polysaccharide are used as the preservative besides chemical preservatives, so that the preservative effect is further improved. The inventors have found in experiments that the preservative effect is not particularly desirable if only chemical preservatives are used, even at the maximum amount. The reason for analyzing the situation is that different chemical preservatives only act against one or more specific harmful bacteria, but the mutton/mutton shashlik analyzed in the background technology has a large amount of exogenous bacteria besides endogenous harmful bacteria in the storage process, and in order to more effectively perform preservative treatment on the conditioned mutton shashlik product, the chemical preservatives and the plant extracts are combined to jointly act on the mutton so as to achieve more excellent preservative effect.
The preservative consists of the following raw materials:
1.8-3.0 g/kg of sodium diacetate and 0.15-0.5 g/kg of sodium dehydroacetate;
and (3) the wild lotus extract: 0.3 g/kg;
chinese bulb extract: 0.2g/kg
Litsea extract: 0.4 g/kg.
In order to further improve the anticorrosion effect, the invention also adopts the ultrasonic treatment step, which comprises the following steps: taking the preservative, and mixing the preservative according to the proportion of 1: adding 20 parts by weight of the mixed solution into warm boiled water at 35-45 ℃, stirring to dissolve the mixed solution to obtain a solution, and uniformly adding the solution into mutton.
With respect to the plant extract used in the present invention, it has been reported that it has a certain bacteriostatic effect in vitro, for example, the extract of zingiber striolatum has inhibitory effect on staphylococcus aureus, bacillus licheniformis, streptococcus agalactiae, escherichia coli, pseudomonas aeruginosa.
But the antibacterial agent is applied to food fresh keeping and is disclosed in documents. Based on the complexity of flora generated in the mutton decay process, the preservative has specificity, and the preservative provided by the invention has a synergistic effect, and jointly acts on conditioning mutton shashlik, thereby inhibiting harmful flora.
The invention has the beneficial effects that:
by screening different preservatives, the compound preservative with excellent preservative effect is obtained, and when the compound preservative is applied to the preservation of the mutton shashlik, after preservation at 4 ℃ for 7-9 days, the total number of bacterial colonies is not obviously changed compared with the fresh mutton shashlik, which shows that the mutton shashlik treated and conditioned by the process and the preservative disclosed by the invention has excellent bacteriostatic property, and the shelf life of the conditioned mutton shashlik can be effectively prolonged.
Detailed Description
The present invention will now be further described with reference to specific embodiments in order to enable those skilled in the art to better understand the present invention.
The preservatives used in the present invention are all commercially available preservatives.
Example 1
A preparation process of a conditioning mutton shashlik with excellent preservation effect comprises the following steps:
(1) taking fresh sheep leg meat, cleaning, draining, and cutting into 1-3 cm square blocks;
(2) adding seasonings and starch into the diced mutton in the step (1); based on the weight of mutton, the salt accounts for 1.12 wt%, and the monosodium glutamate accounts for 0.4 wt%; the proportion of the starch is 1.6 wt%;
(3) performing preservative treatment on the mutton in the step (2): according to the following steps: adding 20 weight parts of the extract into warm boiled water at about 37 ℃, stirring to dissolve the extract to obtain a solution, and uniformly adding the solution into mutton;
(4) the mutton in the step (3) is put into a steamer to prepare mutton shashlik;
(5) packaging and storing at 4 deg.C.
In examples 2 to 8, the type of the preservative used was different from that in example 1, and specifically, the following were used:
TABLE 1 kinds and amounts (g/kg) of preservatives used in examples
In the above tables, in examples 1 to 4, xi-polylysine hydrochloride, nisin, sodium diacetate and sodium dehydroacetate are respectively adopted as preservatives in sequence;
in examples 5 and 6, two chemical preservatives were used;
in examples 7 to 8, sodium diacetate, sodium dehydroacetate and three plant extracts were used as preservatives.
The products in each example were preserved and tested for viable bacterial count, with the following results:
the total number of bacterial colonies within 9 days of storage at 4 ℃ was determined with no preservative added as a control.
TABLE 2 comparison of viable count of conditioned kebabs under different treatments (lg (cfu/g))
As can be seen from Table 1, the shelf life of the conditioned mutton shashlik without the preservative is 1-3 days, and the shelf life of the conditioned mutton shashlik can be prolonged to 9 days by adopting the composite preservative treatment, which is at least 6 days longer than that of the conditioned mutton shashlik without the preservative treatment.
To further verify the preservative property of the prepared mutton shashlik prepared by the method of the present invention, the inventor purchased mutton from different farmer markets in south-johnston, noted as examples 9, 10, 11, 12, 13 and 14 respectively, and verified the process in example 7, and the results were as follows:
TABLE 3 comparison of viable count of conditioned kebabs under different treatments (lg (cfu/g))
As can be seen from table 3, after the mutton shashliks in examples 9 to 14 are preserved for 9 days, the number of live bacteria is still below 6lg (cfu/g), and the change of the number of live bacteria is not obvious when the mutton shashliks are preserved for 3 days, which indicates that the conditioned mutton shashliks prepared by the method of the present invention achieve excellent fresh-keeping and corrosion-preventing effects.
Claims (10)
1. A preparation process of a conditioning mutton shashlik with excellent preservation effect comprises the following steps:
(1) taking fresh mutton, cleaning, draining, and dicing;
(2) adding seasonings and starch into the diced mutton in the step (1);
(3) performing preservative treatment on the mutton in the step (2);
(4) the mutton in the step (3) is prepared;
(5) and (4) packaging the conditioned mutton shashlik in the step (4) and storing at 2-4 ℃.
2. The preparation process of the conditioned mutton shashlik with excellent fresh-keeping effect according to claim 1, wherein in the step (1), the mutton is mutton legs, and the mutton legs are cut into pieces of 1-3 cm.
3. The preparation process of the conditioned mutton shashlik with excellent fresh-keeping effect according to claim 1, wherein in the step (2), salt is added according to the proportion of 1.0-1.5% and monosodium glutamate is added according to the proportion of 0.1-0.8% in terms of the weight percentage of mutton; adding starch according to the proportion of 1.0-2.0%.
4. The preparation process of the conditioned mutton shashlik with excellent preservation effect according to claim 1, wherein in the step (3), the preservative treatment comprises the following steps: adding the preservative into warm boiled water at 35-45 ℃, stirring to dissolve the preservative to obtain a solution, and uniformly adding the solution into the mutton.
5. The preparation process of the conditioned mutton shashlik with excellent preservation effect according to claim 4, wherein the weight ratio of the preservative to the water in the step (3) is 1-3: 10.
6. The preparation process of the conditioned mutton shashlik with excellent fresh-keeping effect according to claim 4, wherein in the step (3), the preservative accounts for 0.05-0.3% of the weight of the mutton.
7. The preparation process of the conditioned mutton shashlik with excellent fresh-keeping effect according to claim 4, comprising the following steps: (1) taking fresh mutton, cleaning, draining, and cutting into 1-3 cm square blocks;
(2) adding seasonings and starch into the diced mutton in the step (1); based on the weight of mutton, the salt accounts for 1.0-1.5% of the seasoning, and the monosodium glutamate accounts for 0.1-0.8%; the proportion of the starch is 1.0-2.0%;
(3) performing preservative treatment on the mutton in the step (2): adding the preservative into warm boiled water at 35-45 ℃, stirring to dissolve the preservative to obtain a solution, and uniformly adding the solution into mutton and fully stirring uniformly;
(4) the mutton in the step (3) is put into a steamer to prepare mutton shashlik;
(5) packaging and storing at 4 deg.C.
8. The process for preparing the conditioned kebab according to claim 4, wherein the preservative is comprised of the following raw materials:
1.8-3.0 g/kg of sodium diacetate and 0.15-0.5 g/kg of sodium dehydroacetate;
and (3) the wild lotus extract: 0.1-0.5 g/kg;
chinese bulb extract: 0.1 to 0.5g/kg
Litsea extract: 0.2 to 0.5 g/kg.
9. The process for preparing the conditioned kebab according to claim 4, wherein the preservative is comprised of the following raw materials:
1.8-3.0 g/kg of sodium diacetate and 0.15-0.5 g/kg of sodium dehydroacetate;
and (3) the wild lotus extract: 0.3 g/kg;
chinese bulb extract: 0.2g/kg
Litsea extract: 0.4 g/kg.
10. The process for preparing the conditioned kebab according to claim 4, wherein in (3), the step of preservative treatment is: taking the preservative, and mixing the preservative according to the proportion of 1: adding 20 weight parts of the extract into warm boiled water of 37 deg.C, stirring to dissolve to obtain solution, and uniformly adding the solution into mutton.
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2021
- 2021-11-17 CN CN202111359958.6A patent/CN114098007A/en active Pending
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| CN1868344A (en) * | 2006-03-31 | 2006-11-29 | 梁嘉臻 | Preservation method for packaged food |
| CN104013005A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Mutton shashlik and preparation method thereof |
| CN104170943A (en) * | 2014-07-02 | 2014-12-03 | 河南科技大学 | Composite for meat preservation and preparation method thereof |
| US20170295829A1 (en) * | 2014-10-06 | 2017-10-19 | Purac Biochem B.V. | Preservation of meat products |
| CN109566717A (en) * | 2018-12-17 | 2019-04-05 | 中国肉类食品综合研究中心 | A kind of composite fresh-keeping color stabilizer and its application in the processing of frozen lamb string product |
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Effective date of registration: 20220622 Address after: 250108 No. 202, Gongye North Road, Jinan City, Shandong Province Applicant after: SHANDONG ACADEMY OF AGRICULTURAL SCIENCES Applicant after: Shandong Longda pig product engineering technology research Co., Ltd Address before: 250100 No. 202 industrial North Road, Licheng District, Shandong, Ji'nan Applicant before: SHANDONG ACADEMY OF AGRICULTURAL SCIENCES |
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