CN115039857A - Non-nitrite color-developed luncheon meat and preparation method thereof - Google Patents

Non-nitrite color-developed luncheon meat and preparation method thereof Download PDF

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Publication number
CN115039857A
CN115039857A CN202210775236.7A CN202210775236A CN115039857A CN 115039857 A CN115039857 A CN 115039857A CN 202210775236 A CN202210775236 A CN 202210775236A CN 115039857 A CN115039857 A CN 115039857A
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parts
meat
compound
powder
nitrite
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王昭珺
张钰丹
叶馨
翁伙英
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XIAMEN GULONG FOOD CO Ltd
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XIAMEN GULONG FOOD CO Ltd
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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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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

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Abstract

The invention relates to the technical field of food preparation, in particular to non-nitrite color-developed lunch meat and a preparation method thereof, wherein the non-nitrite color-developed lunch meat comprises the following raw materials in parts by weight: 40-90 parts of meat, 10-30 parts of ice chips, 0.5-2 parts of soybean protein, 0.1-10 parts of wiredrawing protein, 0.2-0.5 part of D-sodium erythorbate, 0.1-3 parts of yam powder, 0.1-3 parts of lotus root starch, 0-1 part of fructo-oligosaccharide, 0-1 part of lactitol, 0.1-0.5 part of celery powder, 0-0.2 part of compound salt and 0.1-0.5 part of compound stabilizer; 0.3-4 parts of compound seasoning; 0.01-0.03 part of compound leaven. The invention has the beneficial effects that: the addition of the leaven and natural substances can not only reduce the residual amount of nitrite in meat products, but also effectively improve the color of the cured meat and improve the sensory quality.

Description

Non-nitrite color-developed luncheon meat and preparation method thereof
Technical Field
The invention relates to the technical field of food preparation, in particular to non-nitrite chromogenic luncheon meat and a preparation method thereof.
Background
Canned luncheon meat is one of the main meat products in China and plays an important role in domestic market, foreign trade market and military food supply. Nitrite is a common and unique additive in meat products, has bacteriostatic and antioxidant effects, and simultaneously has important contribution to color development and flavor development of pickled products. However, nitrite can be converted into nitrous acid in the cured meat, and the nitrous acid can easily react with secondary amine substances to generate N-nitrosamine compounds. The direct addition of nitrite results in excessive nitrite residue in the product, which can have adverse effects on human health.
The Chinese invention patent with the application number of 201610066169.6 discloses a celery powder compound curing agent, which is prepared from the following components: 100-200 mg/kg of pomegranate peel polyphenol, 0.2-0.4% of celery powder, 270-330 mg/kg of vitamin C, 360-440 mg/kg of tea polyphenol, 150-250 mg/kg of bamboo leaf flavone and 150-320 mg/kg of sage extract powder. On the premise of considering the quality of the cured meat product, the invention prepares the curing agent by compounding the bamboo leaf flavone, the tea polyphenol, the self-made celery powder, the self-made sage extract powder and the pomegranate peel polyphenol, can effectively reduce the nitrite residual quantity of the cured meat, and simultaneously improves the quality of the cured meat product.
The celery powder compound curing agent effectively reduces the nitrite residue of cured meat by using celery powder and the like, but is not suitable for canned luncheon meat, and the meat cured by using the curing agent is dark in color, dull and has no special fragrance of luncheon meat.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides the non-nitrite chromogenic luncheon meat which has the advantages of improved color of the salted meat, high health care value and good taste and the preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that: the non-nitrite chromogenic luncheon meat comprises the following raw materials in parts by weight: 40-90 parts of meat, 10-30 parts of ice crumbs, 0.5-2 parts of soybean protein, 0.1-10 parts of wiredrawing protein, 0.2-0.5 part of D-sodium erythorbate, 0.1-3 parts of yam powder, 0.1-3 parts of lotus root starch, 0-1 part of fructo-oligosaccharide, 0-1 part of lactitol, 0.1-0.5 part of celery powder, 0-0.2 part of compound salt and 0.1-0.5 part of compound stabilizer;
0.3-4 parts of compound seasoning; the compound seasoning comprises 0.1-1.2 parts of edible salt, 0.1-0.5 part of beet root powder, 0-1 part of white sugar, 0-1 part of round plantain seed shell powder and 0-1 part of citrus fiber;
0.01-0.03 part of compound leaven; the compound leaven is as follows: a mixture of two of Staphylococcus carnosus and Staphylococcus calcoaceticus.
The invention also provides a preparation method of the non-nitrite color-developed lunch meat, which comprises the following steps:
weighing the raw materials according to the weight part ratio, cutting the meat into blocks, mixing the cut meat with other raw materials, chopping and stirring the cut meat in vacuum, quantitatively canning the meat, sealing the meat in vacuum, fermenting the meat, and sterilizing the meat to obtain the non-nitrite color-developed luncheon meat.
The invention has the beneficial effects that: the embodiment of the non-nitrite color-developed luncheon meat has the advantages that the effect is verified to be as follows:
1. the starter (mixture of staphylococcus carnosus and staphylococcus parvum) and the natural substances (celery powder and beet root powder) are added, so that the aim of color development of the chemical reaction of the strains and the natural substances is finally fulfilled, the residual quantity of nitrite in meat products can be reduced, the color of the cured meat can be effectively improved, and the sensory quality can be improved;
2. prebiotics (fructo-oligosaccharide, lactitol) and dietary fiber (fructo-oligosaccharide, citrus fiber, Plantago ovata seed husk powder) are added to facilitate digestion, control blood sugar, and promote intestinal health; furthermore, the addition of the dietary fiber also obviously reduces the residue of nitrite;
3. the Chinese yam powder, the lotus root starch and the wiredrawing protein are added to replace starch commonly used in the prior art, a better sensory effect is achieved, and compared with the luncheon meat added with the starch in the prior art, the luncheon meat added with the composition has the advantages that the color, the taste, the smell, the tissue form and the taste are greatly improved. Starch belongs to carbohydrate, is easy to cause the increase of blood sugar, and has powdery taste when being applied to luncheon meat.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The invention provides non-nitrite chromogenic luncheon meat, which comprises the following raw materials in parts by weight: 40-90 parts of meat, 10-30 parts of ice chips, 0.5-2 parts of soybean protein, 0.1-10 parts of wiredrawing protein, 0.2-0.5 part of D-sodium erythorbate, 0.1-3 parts of yam powder, 0.1-3 parts of lotus root starch, 0-1 part of fructo-oligosaccharide, 0-1 part of lactitol, 0.1-0.5 part of celery powder, 0-0.2 part of compound salt and 0.1-0.5 part of compound stabilizer;
0.3-4 parts of compound seasoning; the compound seasoning comprises 0.1-1.2 parts of edible salt, 0.1-0.5 part of beet root powder, 0-1 part of white sugar, 0-1 part of round plantain seed shell powder and 0-1 part of citrus fiber;
0.01-0.03 part of compound leaven; the compound leaven is as follows: a mixture of two of Staphylococcus carnosus and Staphylococcus calcoaceticus.
Preferably, in the non-nitrite salt color-developed luncheon meat, the compound stabilizer is: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1.
From the above description, the quality of the luncheon meat can be remarkably improved by adding the stabilizer, particularly by compounding the linseed gum and the carrageenan.
Preferably, in the non-nitrite salt color-developed lunch meat, the number of strains in the compound leaven is more than 1.6 x 10 11 The strain/g, the number ratio of the staphylococcus carnosus to the staphylococcus calf is 10: 3-5.
As can be seen from the above description, the setting of the number of the strains further enables the fermentation to be better matched with the improvement of the color of the salted meat.
Preferably, in the non-nitrite salt color-developed luncheon meat, the complex salt is: one or more compounds of sodium tripolyphosphate, sodium polymetaphosphate, sodium hexametaphosphate and sodium pyrophosphate.
Preferably, the non-nitrite color-developed luncheon meat consists of the following raw materials in parts by weight: 60 parts of pork, 20.5 parts of ice scraps, 0.5 part of soybean protein, 9 parts of wiredrawing protein, 0.15 part of D-sodium erythorbate, 0.3 part of yam powder, 0.5 part of lotus root starch, 0.3 part of fructo-oligosaccharide, 0.2 part of lactitol, 0.2 part of celery powder and 0.15 part of sodium tripolyphosphate;
0.2 part of compound stabilizer; the compound stabilizer is as follows: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1;
3 parts of compound seasoning; the compound seasoning comprises 0.8 part of edible salt, 0.2 part of beet root powder, 0.7 part of white sugar, 0.3 part of round husk powder and 0.5 part of citrus fiber;
the compound leaven accounts for 0.01 to 0.03 percent of the weight of the meat; the bacteria number of staphylococcus carnosus in the compound leaven is 2 multiplied by 10 11 The strain/g, the number of staphylococcus parvum is 1 multiplied by 10 11 Strain/g.
Preferably, the non-nitrite color-developed lunch meat consists of the following raw materials in parts by weight: 80 parts of pork, 10.5 parts of ice scraps, 0.6 part of soybean protein, 2.8 parts of wiredrawing protein, 0.2 part of D-sodium erythorbate, 0.5 part of yam powder, 0.5 part of lotus root starch, 0.4 part of fructo-oligosaccharide, 0.3 part of lactitol, 0.3 part of celery powder and 0.15 part of sodium tripolyphosphate;
0.1 part of compound stabilizer; the compound stabilizer is as follows: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1;
2.5 parts of compound seasoning; the compound seasoning comprises 0.7 part of edible salt, 0.3 part of beet root powder, 0.5 part of white sugar, 0.5 part of round husk powder and 0.5 part of citrus fiber;
the compound leaven accounts for 0.01 to 0.03 percent of the weight of the meat; the bacteria number of staphylococcus carnosus in the compound leaven is 2 multiplied by 10 11 The strain/g, the number of staphylococcus parvum is 1 multiplied by 10 11 Strain/g.
The invention also provides a preparation method of the non-nitrite color-developed lunch meat, which comprises the following steps:
weighing the raw materials according to the weight part ratio, cutting the meat into blocks, mixing the cut meat with other raw materials, chopping and stirring the cut meat in vacuum, quantitatively canning the meat, sealing the meat in vacuum, fermenting the meat, and sterilizing the meat to obtain the non-nitrite color-developed luncheon meat.
In conclusion, the non-nitrite color-developed luncheon meat obtained by the invention has the following advantages:
1. the starter (mixture of staphylococcus carnosus and staphylococcus parvum) and the natural substances (celery powder and beet root powder) are added, so that the aim of color development of the chemical reaction of the strains and the natural substances is finally fulfilled, the residual quantity of nitrite in meat products can be reduced, the color of the cured meat can be effectively improved, and the sensory quality can be improved;
2. the added prebiotics and dietary fibers are beneficial to digestion; the nitrite residue is obviously reduced by adding the dietary fiber; the addition of dietary fiber and prebiotics can control blood sugar and promote intestinal health;
specifically, the method comprises the following steps: fructo-oligosaccharide and lactitol are prebiotics, increase sweet taste and improve intestinal flora; fructo-oligosaccharide, citrus fiber, and Plantago ovata forsk husk powder are dietary fiber, wherein the citrus fiber can reduce the nitrite residue; fructo-oligosaccharide, citrus fiber and Plantago ovata husk powder can increase intestinal peristalsis and promote defecation; the citrus fiber and the Plantago ovata forsk husk powder also have certain effects on the structure of luncheon meat, such as water retention, and the luncheon meat is not easy to water after being added.
3. The Chinese yam powder, the lotus root starch and the wiredrawing protein are added to replace starch commonly used in the prior art, a better sensory effect is achieved, and compared with the luncheon meat added with the starch in the prior art, the luncheon meat added with the composition has the advantages that the color, the taste, the smell, the tissue form and the taste are greatly improved. Starch belongs to carbohydrate, is easy to cause the increase of blood sugar, and has powdery taste when being applied to luncheon meat.
Specifically, the method comprises the following steps: a. stringy proteins are protein products that are rich in protein and have a muscle fiber structure. The meat product can improve the tissue structure of the meat product, improve the quality of the meat product, enable the internal tissue of the product to be fine and smooth, have good associativity, high elasticity, good slicing property, smooth and fine cut surface and good taste when being eaten, improve the tenderness of the product, increase the fresh and fragrant taste of the product and keep the flavor of the original product; emulsification, the spun protein has an affinity characteristic structure of an emulsifier, when fat is contacted with water, the two phases have larger surface tension to form stable emulsion, and the emulsified oil is stabilized by protein gathered on the surface of the oil, so that a protective layer is formed, the protective layer can prevent oil accumulation and emulsion state from being damaged, and the stability of the state of the meat product is kept; the wiredrawing protein has water retention property, and the wiredrawing protein can absorb water due to a plurality of polar groups in a long chain of the structure, so that the water of the meat product can be retained when the wiredrawing protein is applied to the meat product, the meat product can keep good taste and flavor, and the shelf life can be prolonged.
The food made of the meat-based food has no difference with the common meat-based food in mouthfeel. However, the price of the plant wiredrawing protein is only equal to 1/5 of lean pork, and the protein content is 2-3 times of that of fish, meat and eggs.
b. The yam flour has various effects, 1) has the effects of invigorating spleen, benefiting stomach and aiding digestion, contains amylase, polyphenol oxidase and other substances, is beneficial to the digestion and absorption functions of spleen and stomach, and is a medicine and food dual-purpose product for tonifying spleen and stomach. It is suitable for patients with spleen yang deficiency or stomach yin deficiency. Clinically, it is often combined with gastrointestinal drinking to treat weakness of spleen and stomach, anorexia, tiredness, diarrhea, etc.; 2) the yam flour contains mucus protein, so that the yam flour has the assistance of assisting in regulating the blood sugar; 3) the yam flour is a low-fat and low-calorie food, the body has obvious satiety after eating the yam flour, but the yam flour can not absorb excessive heat, and the yam flour containing active enzyme can accelerate the burning and metabolism of excessive fat in the body after entering the body, so that the body weight of a human can be obviously reduced while the health of the human is maintained.
c. The lotus root powder has various effects, 1) has the functions of clearing heat and cooling blood, and the lotus root is cold in nature and can be used for assisting heat syndrome; the lotus root is sweet in taste and rich in liquid, and is especially beneficial to thirst, epistaxis, hemoptysis and lower blood heat of a fever; 2) the lotus root contains mucin and dietary fiber which can be combined with human body inner hydrochloride, cholesterol and triglyceride in food, so that the lotus root is discharged from excrement to reduce the absorption of lipid; the lotus roots give out a unique faint scent, also contain tannin, have certain functions of tonifying spleen and stopping diarrhea, can increase appetite, promote digestion and promote appetite and strengthen the middle warmer, and are beneficial to the recovery of people with poor appetite and inappetence; 3) the lotus root health care product has the advantages that the lotus root health care product has the effects of benefiting blood and promoting tissue regeneration, has high nutritive value, is rich in microelements such as iron and calcium, is also rich in plant protein, vitamins and starch, and has obvious functions of tonifying qi and blood and enhancing the immunity of a human body, so the lotus root health care product is called to mainly tonify middle-jiao and nourish spirit and tonify strength in traditional Chinese medicine; 4) the lotus root contains a large amount of tannic acid, has the function of contracting blood vessels and can be used for stopping bleeding; in addition, the lotus root can cool blood and dissipate blood, and the traditional Chinese medicine considers that the lotus root can stop bleeding without retaining stasis and is a good food therapy product for the fever blood syndrome.
Example 1
The non-nitrite chromogenic luncheon meat is composed of the following raw materials in parts by weight: 80 parts of pork, 10.5 parts of ice scraps, 0.6 part of soybean protein, 2.8 parts of wiredrawing protein, 0.2 part of D-sodium erythorbate, 0.5 part of yam powder, 0.5 part of lotus root starch, 0.4 part of fructo-oligosaccharide, 0.3 part of lactitol, 0.3 part of celery powder and 0.15 part of sodium tripolyphosphate;
0.1 part of compound stabilizer; the compound stabilizer is as follows: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1;
2.5 parts of compound seasoning; the compound seasoning comprises 0.7 part of edible salt, 0.3 part of beet root powder, 0.5 part of white sugar, 0.5 part of round husk powder and 0.5 part of citrus fiber;
the compound leaven accounts for 0.0125 percent of the weight percentage of the meat; the bacteria number of staphylococcus carnosus in the compound leaven is 2 multiplied by 10 11 The strain/g, the number of staphylococcus parvum is 1 multiplied by 10 11 Strain/g.
The preparation method of the non-nitrite color-developed lunch meat comprises the following steps:
1. raw material acceptance inspection: and (4) performing total acceptance check on sensory indexes of the raw materials in a workshop.
The meat such as the cut frozen pork, the fat meat (export meat) and the like must come from an unveiled area, is qualified by veterinary examination before and after slaughter, and is attached with a certificate of qualified veterinary health examination. The quality requirement of the frozen meat is as follows: the frozen meat has good freezing, compact meat quality, bright red or deep red muscle color and luster, and is produced by adopting frozen meat with the production date within 3 months; fat (hard fat): the milk white color is formed, and the smell is good; the skin has no bruise, scab and residual hair.
2. Treatment of raw meat
2.1, unfreezing: when the frozen pork raw material is thawed, the thawing time is properly adjusted according to the frozen temperature and climate of the pork, so that the temperature of the thawed pork is controlled to be about-3 ℃. The amount of thawing should be properly adjusted according to the production schedule.
2.2 cutting: the processed meat is sent to a meat grinder to be ground into small meat blocks of 5-6cm, which is convenient for the processing of the next working procedure. Lean meat and fat (hard fat) should be stored separately.
2.3 Metal probing
And (4) starting a metal detector, adjusting the test sensitivity by using a test block, and then flatly laying the meat blocks to pass through and loading the meat blocks into a stainless steel barrel. The meat pieces which have failed are identified for reasons, and meat pieces containing metal impurities are identified and removed.
The metal detection is set as a key control point, strict control is carried out, and the metal detector is tested and recorded by 3 standard test blocks with Fe phi less than or equal to 2.0mm, SUS phi less than or equal to 3.0mm, Non Fe phi less than or equal to 2.5mm and the like by a technician every other hour before, after and during the shift.
3. Vacuum chopping and mixing
3.1 compounding
Weighing the raw materials in parts by weight.
Note: accurately weighing according to the formula, checking item by item, recording, and sending to a chopping room.
3.2 chopping
1) Starting the cutmixer, and setting the basin speed of the cutmixer for basin rotation all the time; and starting the low rotating speed.
2) Uniformly pouring fat (no fat meat does not need the step) into a chopping basin, adding part of ice scraps, starting a high-rotating-speed cutter, and chopping for a certain time to recover to a low-rotating-speed cutter;
3) keeping the initial cutting speed, adding meat, ice scraps, auxiliary materials and leavening agent into the chopping and mixing pot, starting the high-rotating cutting speed, and recovering the low-rotating cutting speed after chopping and mixing for a certain time.
4) Keeping the low cutting speed, covering the pot cover, setting the vacuumizing, opening the cover and discharging.
4 canning/bagging
4.1 inspection of the can: and (4) taking the empty cans according to the process requirements of the cans, and removing the cans damaged by the turned edges and the empty cans which do not meet the requirements.
4.2, adopting a demoulding coating empty tank, spraying, washing, draining and drying by hot water with the temperature of more than 85 ℃ for later use.
4.3 canning requirement: the quantitative canning machine is adjusted to ensure good product form and prevent the phenomena of unfilled corners, cracks, waisting and the like.
5. Fermentation of
Standing at proper temperature for fermenting for a certain time. Can be as follows: room temperature, 4 hours; 0-4 ℃ for 24-48 hours;
6. sterilization
Sterilizing at appropriate temperature. Can be as follows: at 121 ℃ for 40 min; the sterilization conditions can be properly adjusted according to the different thicknesses and weights of the luncheon meat.
7. Process flow
Pork → unfreezing → cutting → checking, trimming → metal detection → vacuum cutting and mixing (including all raw materials such as compound leavening agent) → quantitative canning → vacuum sealing → fermentation → sterilization, cooling → canning and warehousing.
Example 2
The preparation method is the same as that of the embodiment 1, except that the raw materials and the mixture ratio are different;
the non-nitrite chromogenic luncheon meat consists of the following raw materials in parts by weight: 80 parts of pork, 10.5 parts of ice scraps, 0.6 part of soybean protein, 2.8 parts of wiredrawing protein, 0.2 part of D-sodium erythorbate, 0.5 part of yam powder, 0.5 part of lotus root starch, 0.4 part of fructo-oligosaccharide, 0.3 part of lactitol, 0.3 part of celery powder and 0.15 part of sodium tripolyphosphate;
0.1 part of compound stabilizer; the compound stabilizer is as follows: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1;
2.5 parts of compound seasoning; the compound seasoning comprises 0.7 part of edible salt, 0.3 part of beet root powder, 0.5 part of white sugar, 0.5 part of round husk powder and 0.5 part of citrus fiber;
the compound leaven accounts for 0.02 percent of the weight of the meat; the bacterial count of the staphylococcus carnosus in the compound leaven is 2 multiplied by 10 11 The strain/g, the number of staphylococcus parvum is 1 multiplied by 10 11 Strain/g.
Example 3
The preparation method is the same as that of the embodiment 1, except that the raw materials and the mixture ratio are different;
the non-nitrite chromogenic luncheon meat consists of the following raw materials in parts by weight: 70 parts of pork, 10.4875 parts of ice scraps, 0.6 part of soybean protein, 7.5 parts of wiredrawing protein, 0.2 part of D-sodium erythorbate, 0.5 part of yam powder, 0.5 part of lotus root starch, 0.35 part of fructo-oligosaccharide, 0.25 part of lactitol and 0.3 part of celery powder;
0.2 part of compound stabilizer; the compound stabilizer is as follows: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1;
3 parts of compound seasoning; the compound seasoning comprises 0.7 part of edible salt, 0.3 part of beet root powder, 0.5 part of white sugar, 0.5 part of round plantain seed shell powder and 1 part of citrus fiber;
the compound leaven accounts for 0.0125 percent of the weight percentage of the meat; the bacteria number of staphylococcus carnosus in the compound leaven is 2 multiplied by 10 11 The strain/g, the number of staphylococcus parvum is 1 multiplied by 10 11 Strain/g.
Example 4
The preparation method is the same as that of the embodiment 1, except that the raw materials and the mixture ratio are different;
the non-nitrite chromogenic luncheon meat consists of the following raw materials in parts by weight: 75 parts of pork, 10.4875 parts of ice scraps, 0.6 part of soybean protein, 7.5 parts of wiredrawing protein, 0.2 part of D-sodium erythorbate, 0.4 part of yam powder, 0.6 part of lotus root starch, 0.38 part of fructo-oligosaccharide, 0.22 part of lactitol and 0.3 part of celery powder;
0.2 part of compound stabilizer; the compound stabilizer is as follows: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1;
2.5 parts of compound seasoning; the compound seasoning comprises 0.7 part of edible salt, 0.3 part of beet root powder, 0.5 part of white sugar, 0.5 part of round husk powder and 0.5 part of citrus fiber;
the compound leaven accounts for 0.0125 percent of the weight percentage of the meat; the bacteria number of staphylococcus carnosus in the compound leaven is 2 multiplied by 10 11 The strain/g, the number of staphylococcus parvum is 1 multiplied by 10 11 Strain/g.
Example 5
The preparation method is the same as that of the embodiment 1, and the difference is that the raw materials and the mixture ratio are different;
the non-nitrite chromogenic luncheon meat comprises the following raw materials in parts by weight: 40 parts of chicken, 10 parts of ice shaving, 0.5 part of soybean protein, 0.1 part of wiredrawing protein, 0.2 part of D-sodium erythorbate, 0.1 part of yam powder, 0.1 part of lotus root starch, 0.1 part of celery powder and 0.1-0.5 part of compound stabilizer;
0.3 part of compound seasoning; the compound seasoning comprises 0.1 part of edible salt and 0.2 part of beet root powder;
the compound leaven accounts for 0.01 percent of the weight of the meat; the compound leaven is as follows: a mixture of two of Staphylococcus carnosus and Staphylococcus calcoaceticus.
Example 6
The preparation method is the same as that of the embodiment 1, except that the raw materials and the mixture ratio are different;
the non-nitrite chromogenic luncheon meat comprises the following raw materials in parts by weight: 90 parts of pork, 30 parts of ice scraps, 2 parts of soybean protein, 10 parts of wiredrawing protein, 0.5 part of D-sodium erythorbate, 3 parts of yam powder, 3 parts of lotus root starch, 1 part of fructo-oligosaccharide, 1 part of lactitol, 0.5 part of celery powder, 0.2 part of sodium hexametaphosphate and 0.5 part of compound stabilizer;
the compound stabilizer is a composition of linseed gum and carrageenan in a weight ratio of 1: 1.
4 parts of compound seasoning; the compound seasoning comprises 1.2 parts of edible salt, 0.5 part of beet root powder, 0.3 part of white sugar, 1 part of round plantain seed shell powder and 1 part of citrus fiber;
the compound leaven accounts for 0.03 percent of the weight of the meat; the compound leaven is as follows: a mixture of two of Staphylococcus carnosus and Staphylococcus calcoaceticus.
The invention verifies the effect of the prepared non-nitrite chromogenic lunch meat part, and the result is as follows:
1. experimental groups
The following procedure was followed
Pork → unfreezing → cutting → checking, trimming → metal detection → vacuum cutting and mixing → quantitative canning → vacuum sealing → fermentation → sterilization, cooling → canning.
TABLE 1
Figure BDA0003726728930000101
2. The influence of the addition of different leavening agents and natural substances (natural substances are celery powder and beet root powder with the weight of 1: 1) on the color value is shown in table 2, wherein L, a and b are colorimetric values representing the colors of objects, namely color space coordinates of the colors, and any color has a unique coordinate value; wherein L: representing lightness and darkness (black and white), a: representing red and green colors, b: represents a yellow-blue color; l: the (brightness) axis represents black and white, 0 is black, 100 is white; a: the positive value of the (red and green) axis is red, the negative value is green, and 0 is neutral; b: the (yellow-blue) axis is yellow for positive values, blue for negative values, and neutral for 0.
TABLE 2
Figure BDA0003726728930000102
Figure BDA0003726728930000111
Note: the sensory score is 10 points, and the higher the score is, the better the score is
Experiments show that compared with blanks and controls, the compound leaven and natural substances can play a role in hair color development and have higher sensory scores.
3. The influence of the addition of different natural substances on the residual amount of nitrite is shown in Table 3.
TABLE 3
Nitrite residue mg/kg (30 days storage)
Blank space 0
Control 34.82
1 7.81
2 8.33
3 9.75
4 12.17
5 14.43
Experiments show that compared with a control, the residual quantity of nitrite in the group of the other added compound leaven and natural substances is obviously lower.
4. Examples experimental data
TABLE 4
Figure BDA0003726728930000112
Figure BDA0003726728930000121
Note: the sensory score is 10 points, and the higher the score is, the better the score is
The control was prepared as in example 1, but the control was prepared without starter and without natural materials.
5. The characteristics of the built stabilizer are shown in Table 5.
TABLE 5
Figure BDA0003726728930000122
6. Comparative effect without addition of starch
Sensory criteria are as in table 6.
TABLE 6
Figure BDA0003726728930000123
Figure BDA0003726728930000131
The actual sensory scores are shown in table 7.
TABLE 7
Figure BDA0003726728930000132
7. Digestion test
100 subjects with normal spleen and stomach functions are selected and randomly divided into 10 groups, each group comprises 10 subjects, the 10 groups of subjects eat 30g of pork luncheon meat in the embodiment 1-4 and the market respectively, after eating for one week continuously, the subjects are observed and checked, the number of the subjects with dyspepsia and the time for the dyspepsia are recorded, the dyspepsia is represented by the phenomena of spleen and stomach function reduction, intestinal discomfort, food separation, constipation and the like, and the test results are shown in a table 8.
TABLE 8
Number of people with dyspepsia Number of people with stomach flatulence The number of people with food retention
Pork luncheon meat in market 12 3 15
Example 1 1 0 1
Example 2 1 0 1
Example 3 1 0 1
Example 4 1 0 1
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.

Claims (8)

1. The non-nitrite chromogenic luncheon meat is characterized by comprising the following raw materials in parts by weight: 40-90 parts of meat, 10-30 parts of ice chips, 0.5-2 parts of soybean protein, 0.1-10 parts of wiredrawing protein, 0.2-0.5 part of D-sodium erythorbate, 0.1-3 parts of yam powder, 0.1-3 parts of lotus root starch, 0-1 part of fructo-oligosaccharide, 0-1 part of lactitol, 0.1-0.5 part of celery powder, 0-0.2 part of compound salt and 0.1-0.5 part of compound stabilizer;
0.3-4 parts of compound seasoning; the compound seasoning comprises 0.1-1.2 parts of edible salt, 0.1-0.5 part of beet root powder, 0-1 part of white sugar, 0-1 part of round plantain seed shell powder and 0-1 part of citrus fiber;
the compound leaven accounts for 0.01 to 0.03 percent of the weight of the meat; the compound leaven is as follows: a mixture of two of Staphylococcus carnosus and Staphylococcus calcoaceticus.
2. The non-nitrite salt color-developed luncheon meat according to claim 1, wherein the compound stabilizer is a composition of linseed gum and carrageenan in a weight ratio of 1: 1.
3. The non-nitrite salt color-developed luncheon meat according to claim 1, wherein the built stabilizer is: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1.
4. The non-nitrite salt color-developed luncheon meat as claimed in claim 1, wherein the number of bacterial species in the compound starter is greater than 1.6 x 10 11 The strain/g, the number ratio of the staphylococcus carnosus to the staphylococcus calf is 10: 3-5.
5. The non-nitrite salt colored luncheon meat according to claim 1, wherein the complex salt is: one or more compounds of sodium tripolyphosphate, sodium polymetaphosphate, sodium hexametaphosphate and sodium pyrophosphate.
6. The non-nitrite salt color-developed luncheon meat according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 60 parts of pork, 20.5 parts of ice scraps, 0.5 part of soybean protein, 9 parts of wiredrawing protein, 0.15 part of D-sodium erythorbate, 0.3 part of yam powder, 0.5 part of lotus root starch, 0.3 part of fructo-oligosaccharide, 0.2 part of lactitol, 0.2 part of celery powder and 0.15 part of sodium tripolyphosphate;
0.2 part of compound stabilizer; the compound stabilizer is as follows: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1;
3 parts of compound seasoning; the compound seasoning comprises 0.8 part of edible salt, 0.2 part of beet root powder, 0.7 part of white sugar, 0.3 part of round husk powder and 0.5 part of citrus fiber;
the compound leaven accounts for 0.01 to 0.03 percent of the weight of the meat; the bacteria number of staphylococcus carnosus in the compound leaven is 2 multiplied by 10 11 The strain/g, the number of staphylococcus parvum is 1 multiplied by 10 11 Strain/g.
7. The non-nitrite salt color-developed luncheon meat according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 80 parts of pork, 10.5 parts of ice scraps, 0.6 part of soybean protein, 2.8 parts of wiredrawing protein, 0.2 part of D-sodium erythorbate, 0.5 part of yam powder, 0.5 part of lotus root starch, 0.4 part of fructo-oligosaccharide, 0.3 part of lactitol, 0.3 part of celery powder and 0.15 part of sodium tripolyphosphate;
0.1 part of compound stabilizer; the compound stabilizer is as follows: the composition comprises flaxseed gum, carrageenan, konjac flour and potassium chloride in a weight ratio of 1:1:1: 1;
2.5 parts of compound seasoning; the compound seasoning comprises 0.7 part of edible salt, 0.3 part of beet root powder, 0.5 part of white sugar, 0.5 part of round husk powder and 0.5 part of citrus fiber;
the compound leaven accounts for 0.01 to 0.03 percent of the weight of the meat; the bacteria number of staphylococcus carnosus in the compound leaven is 2 multiplied by 10 11 The strain/g, the number of staphylococcus parvum is 1 multiplied by 10 11 Strain/g.
8. A method of preparing non-nitrite salt colored luncheon meat according to any one of claims 1-7, comprising the steps of:
weighing the raw materials according to the weight part ratio, cutting the meat into blocks, mixing the cut meat with other raw materials, chopping and stirring the cut meat in vacuum, quantitatively canning the meat, sealing the meat in vacuum, fermenting the meat, and sterilizing the meat to obtain the non-nitrite color-developed luncheon meat.
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