CN115474671B - Preparation method of low-nitrite-residue low-salt dried meat slice - Google Patents

Preparation method of low-nitrite-residue low-salt dried meat slice Download PDF

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CN115474671B
CN115474671B CN202211168407.6A CN202211168407A CN115474671B CN 115474671 B CN115474671 B CN 115474671B CN 202211168407 A CN202211168407 A CN 202211168407A CN 115474671 B CN115474671 B CN 115474671B
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    • 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
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    • 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
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    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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    • 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
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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 preparation method of the low-nitrite-residue low-salt dried meat slice comprises the steps of pretreating raw materials, curing, mixing fermented meat stuffing, sucrose, glucose, salt, sodium nitrate, sodium nitrite, polyphosphoric acid and salt color protection auxiliary agents, forming a smear, adopting a heat pump to adopt a variable-temperature drying process, and after a sample is cooled to room temperature, inoculating staphylococcus and micrococcus, so that the inhibition effect on nitrite and nitrosamine is obvious, and stable bright color of meat products is obtained.

Description

Preparation method of low-nitrite-residue low-salt dried meat slice
Technical Field
The application belongs to the technical field of foods, and particularly relates to a preparation method of low-nitrite-residue low-salt dried meat slice.
Background
Dried pork slices are taken as one of main dry meat products in the market of China, and are Chinese traditional flavor delicious foods. Fresh lean pork is processed through the series of processing procedures of fascia removal, material mixing, spreading, drying, baking and the like to obtain a dried meat slice finished product, and the dried meat slice finished product is unique in color, smell and taste, rich in nutrition, convenient to carry and popular in the public, and has a broad market prospect. However, as meat products, the dried pork slices have high lipid and protein contents, are easy to be subjected to oxidation induction of oxygen, light, enzymes and the like in the high-temperature baking and storage and transportation processes, so that the lipid and the protein are oxidized to different degrees, and finally the color, the flavor and the nutritional value of the product are influenced. Antioxidants are widely used in meat product production in order to effectively regulate the oxidation of the meat product.
Nitrite is a color fixative often used in the processing of various meat products. Its main effect is to make meat products produce attractive bright red color, at the same time can inhibit the growth and reproduction of various types of harmful microorganisms (especially clostridium botulinum), and can help the products produce unique flavor and inhibit the generation of cooking taste. In addition, it has a certain antioxidation effect. However, nitrite can generate nitrous acid in an acidic environment, and nitrous acid can react with various amino compounds to generate nitroso compounds (such as nitrosamines) with carcinogenicity, so that there is a great deal of attention on how to reduce the residual amount of nitrite in meat products. Therefore, it is internationally demanded to limit the amount of nitrite added to a colored meat product to a minimum level that ensures color protection. The color development method of matching the color development auxiliary agent with the nitrite can effectively reduce the consumption of the nitrite on the premise of keeping the original flavor of the color development meat product, but the effect of reducing the residual quantity of the nitrite by each color development auxiliary agent is not known at present.
Disclosure of Invention
The application aims to provide a preparation method of low-nitrite-residue low-salt dried meat slice.
The application aims at realizing the following technical scheme:
(1) Pretreatment of raw materials: respectively mincing lean meat and pure fat meat with meat mincer;
(2) Soaking and deodorization treatment: soaking the meat paste in the fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1:4;
(3) And (3) pickling: mixing soybean protein, carrageenan, flavoring agent, sucrose, mixed microbial inoculum and proper amount of water, stirring with meat paste in a stirrer, and fermenting and pickling at 0-4deg.C for 18 hr; the mixed microbial inoculum is formed by combining lactobacillus plantarum, pediococcus pentosaceus and staphylococcus meat according to a ratio of 1:1:1;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of sucrose, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite, 0.1% of polyphosphate and 0.2% of color protection auxiliary agent, and forming a smear;
(5) Adopting a heat pump to adopt a variable-temperature drying process, drying at the initial stage by using hot air at the temperature of 65-70 ℃ and humidity of 30%, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, finally, baking all the samples at 150 ℃ for 3min,
(6) After the sample is cooled to room temperature, staphylococcus and micrococcus are inoculated, the mass ratio is 1:2, and the composite strain 10 7 CFU/g, the deodorization solution consists of 5% salt, 10% carrot juice and 2% garlic juice.
Further, the deodorization solution consists of 5% of salt, 10% of carrot juice and 2% of garlic juice.
Further, fermenting the mixed microbial inoculum, wherein the mixed microbial inoculum is formed by combining lactobacillus plantarum, pediococcus pentosaceus and staphylococcus sarcodactylis according to a ratio of 1:1:1;
further, the color protection auxiliary agent comprises the following components: tea polyphenols, ascorbic acid, D-sodium erythorbate, glucono-delta-lactone, citric acid and nicotinamide.
Further, tea polyphenols, ascorbic acid, sodium D-erythorbate and glucono-delta-lactone, lemonThe addition amount of acid and nicotinamide is 300 mg.kg respectively -1 ，750mg·kg -1 350 mg/kg -1 ，450mg·kg -1 ，350mg·kg -1 ，2000mg·kg -1 。
Further, sterilization: cobalt-60 gamma-ray radiation sterilization, wherein the sterilization temperature is normal, and the dosage is 4-6kGy.
The application further comprises an enzyme recombinant forming step for improving the taste of the dried meat slice; adding TG enzyme into the cured meat emulsion, uniformly mixing, placing the meat emulsion on tinfoil coated with vegetable oil, pressing into a thin layer with the thickness of about 4mm, performing enzyme reaction by adopting a method of constant-temperature water bath at 40 ℃ for 40min, placing a sample after enzyme reaction into a water bath at 80 ℃ for steaming and boiling for 15min to inactivate glutamine transaminase, and then cooling with flowing water.
The beef salted by the composite color protection auxiliary agent has no significant difference (p is more than 0.05) with the control group in L, a and b values. With prolonged storage time, neither L, a nor b values changed much. The results show that the beef pickled by the composite color protection additive has the color which can reach the effect of the traditional pickling method and has better color stability in the shelf life.
The ascorbic acid strong reducer can accelerate the conversion of oxidized myoglobin and nitrite to myoglobin and NO, and inhibit the opposite conversion of the oxidized myoglobin and nitrite, so that the muscle pigment is more thoroughly converted into NOMb pigment, and the rest ascorbic acid can inhibit the fading of nitrosohemoglobin, thereby improving the stability of the prepared dried meat slice pigment and prolonging the color retention period. In addition, ascorbic acid is also effective in preventing the formation of the carcinogen amine nitrite in meat. The salt is used as a flavoring agent to endow the dried meat slice with salty taste, and is the basis of the flavor of the dried meat slice. Can also inhibit bacteria in cooked meat products, and can prolong shelf life of the final product. The salt can promote the penetration of the salt into the meat product, so that the salt can uniformly develop color, and is an important factor for influencing the color. Sucrose primarily affects the flavor of the finished product and secondarily aids in color and oxygen absorption to maintain meat color. Maillard reaction occurs between sugar and sulfur-containing amino acid, so that the product has unique flavor and color, and the addition of sugar and salt can improve water retention of meat, increase flavor of the finished product and make tissue relatively soft. The factors influencing the color of the dried meat slice are the procedures of crisp making, drying, baking and the like. As meat emulsion muscle fibers are cut off, the preparation permeates uniformly and quickly, and the combination of the meat-internalized red protein, the hemoglobin and NO provided by the color former generate nitroso red protein and nitroso hemoglobin, so that stable bright color of the meat product is obtained, maillard reaction and promotion effects of ascorbic acid, compound phosphate and the like are continuously generated in the preparation process by adding sugar to assist in color, and the length of the pickling time plays a key role in the color quality of the product.
Detailed Description
Example 1
(1) Selecting meat, trimming fascia, lymph, fat, blood stasis and the like, and then dividing the meat into meat blocks of 350-400 g;
(2) Soaking and deodorization treatment: soaking the meat paste in the fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1:4;
(3) And (3) pickling: mixing soybean protein, carrageenan, flavoring agent, sucrose, mixed bacteria agent and other ingredients with appropriate amount of water, stirring with meat paste, and pickling at 0-4deg.C for 18 hr;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of sucrose, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite, 0.1% of polyphosphate and 0.2% of color protection auxiliary agent, and forming a smear;
(5) And adopting a heat pump to adopt a variable-temperature drying process, drying at the initial stage by using hot air at the temperature of 65-70 ℃ and humidity of 30%, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, and finally baking all the samples at 150 ℃ for 3min.
(6) After the sample is cooled to room temperature, staphylococcus and micrococcus are inoculated, the mass ratio is 1:2, and the composite strain 10 7 CFU/g。
The fishy smell removing solution consists of 5% of salt, 10% of carrot juice and 2% of garlic juice.
Fermenting a mixed bacterial agent, wherein the mixed bacterial agent is formed by combining lactobacillus plantarum, pediococcus pentosaceus and staphylococcus sarcodactylis according to a ratio of 1:1:1;
the color protection auxiliary agent consists of: the tea polyphenol, the ascorbic acid, the D-sodium erythorbate, the glucono-delta-lactone, the citric acid and the nicotinamide are respectively 300 mg.kg -1 ，750mg·kg -1 350 mg/kg -1 ，450mg·kg -1 ，350mg·kg -1 ，2000mg·kg -1 。
And (3) sterilization: cobalt-60 gamma-ray radiation sterilization, wherein the sterilization temperature is normal, and the dosage is 4-6kGy.
Example 2
(1) Pretreatment of raw materials: lean meat and pure fat meat, formula: lean meat, fat meat=7:3, and mincing with mincer respectively;
(2) Soaking and deodorization treatment: soaking the meat paste in the fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1:4;
(3) And (3) pickling: mixing soybean protein, carrageenan, flavoring agent, sucrose, mixed bacteria agent and other ingredients with appropriate amount of water, stirring with meat paste, and pickling at 0-4deg.C for 18 hr; adding TG enzyme into the cured meat emulsion, uniformly mixing, putting the meat emulsion on tinfoil coated with vegetable oil, pressing into a thin layer with the thickness of about 4mm, performing enzyme reaction by adopting a method of constant-temperature water bath at 40 ℃ for 40min, putting a sample after enzyme reaction into a water bath at 80 ℃ for steaming and boiling for 15min to inactivate glutamine transaminase, and then cooling by flowing water;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of sucrose, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite, 0.1% of polyphosphate and 0.2% of color protection auxiliary agent, and forming a smear;
(5) And adopting a heat pump to adopt a variable-temperature drying process, drying at the initial stage by using hot air at the temperature of 65-70 ℃ and humidity of 30%, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, and finally baking all the samples at 150 ℃ for 3min.
(6) After the sample is cooled to room temperature, staphylococcus and micrococcus are inoculated, the mass ratio is 1:2, and the composite strain 10 7 CFU/g。
The fishy smell removing solution consists of 5% of salt, 10% of carrot juice and 2% of garlic juice.
The mixed microbial inoculum is formed by combining lactobacillus plantarum, pediococcus pentosaceus and staphylococcus botulinum according to a ratio of 1:1:1;
the color protection auxiliary agent consists of: the tea polyphenol, the ascorbic acid, the D-sodium erythorbate, the glucono-delta-lactone, the citric acid and the nicotinamide are respectively 300 mg.kg -1 ，750mg·kg -1 350 mg/kg -1 ，450mg·kg -1 ，350mg·kg -1 ，2000mg·kg -1 。
And (3) sterilization: cobalt-60 gamma-ray radiation sterilization, wherein the sterilization temperature is normal, and the dosage is 4-6kGy. The transglutaminase is also called transglutaminase, is a transferase for catalyzing acyl transfer reaction, can effectively improve the property of the protein self-plastid gel, catalyzes the formation of lysine covalent bonds between protein self-plastid molecules or between molecules, and enables the protein molecules and the molecules to be crosslinked to form a network structure between the molecules and between the molecules, so that the gel can endow protein food with better functional characteristics, and the nutritive value of the protein can be improved.
Example 3
(1) Selecting meat, trimming fascia, lymph, fat, blood stasis and the like, and then dividing the meat into meat blocks of 350-400 g;
(2) Soaking and deodorization treatment: soaking the meat paste in the fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1:4;
(3) And (3) pickling: mixing soybean protein, carrageenan, flavoring agent, sucrose and mixed microbial inoculum with appropriate amount of water, stirring with meat paste, and pickling at 0-4deg.C for 18 hr;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of sucrose, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite and 0.1% of polyphosphoric acid, and forming a smear;
(5) And adopting a heat pump to adopt a variable-temperature drying process, drying at the initial stage by using hot air at the temperature of 65-70 ℃ and humidity of 30%, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, and finally baking all the samples at 150 ℃ for 3min.
Example 4
The influence of the color protection auxiliary agent on the chromaticity value and the nitrite content of the dried meat slice is adopted, the chromaticity value of the dried meat slice salted by the composite color protection auxiliary agent in the storage period is measured, and compared with the chromaticity value of the dried meat slice salted by the traditional method by only using sodium nitrite without the color protection auxiliary agent, the result is shown in the following table. It can be seen that the dried meat slices salted by the composite color protection auxiliary agent have no significant difference (p > 0.05) from the control group in the values of L, a and b. With prolonged storage time, neither L, a nor b values changed much. The result shows that the color of the dried meat slice salted by the composite color protection auxiliary agent can reach the effect of the traditional salting method, and the color stability is good in the shelf life. The dried meat slices salted by the composite color protection auxiliary agent have no significant difference (p is more than 0.05) from the control group in L, a and b values. With prolonged storage time, neither L, a nor b values changed much. The result shows that the color of the dried meat slice salted by the composite color protection auxiliary agent can reach the effect of the traditional salting method, and the color stability is good in the shelf life.
Example 5
Nitrite and nitrosamine assays
The nitrite content is measured by naphthalene ethylenediamine hydrochloride method. After precipitating protein and removing fat, the sample is diazotized with p-aminobenzene sulfonic acid under weak acid condition, and then is coupled with naphthalene ethylenediamine hydrochloride to synthesize a mauve dye, and the absorbance value is measured at 538 nm.
The extraction of volatile nitrosamines from meat products is usually carried out by steam distillation. 50 g of the minced sample was weighed, homogenized by adding 50mL of ultrapure water and 60g of sodium chloride, and transferred to a full glass distillation flask for steam distillation. 40mL of methylene chloride was added to the receiving flask, and 300mL of the fraction was collected. To the fraction, 4mL of 37% concentrated hydrochloric acid was added, and the mixture was shaken and transferred to a separating funnel. The mixture was extracted three times with 120mL of methylene chloride, and the methylene chloride solution was collected, dried over anhydrous sodium sulfate, transferred to a K-D concentrator, concentrated to about 10mL in a water bath at 56℃and concentrated to 100. Mu.L by nitrogen blowing, and subjected to GC-MS analysis.
Chromatographic conditions: HP-INNOWax quartz capillary column; programming temperature: the initial temperature is 70 ℃, kept for 3min, raised to 140 ℃ at 15 ℃/min, raised to 180 ℃ at 5 ℃/min, raised to 250 ℃ at 20 ℃/min, and kept for 3min; the purity of the high-purity helium is more than or equal to 99.999%, and the constant flow mode is 1mL/min; the temperature of the sample inlet is 230 ℃, the sample feeding amount is 1 mu L, the sample feeding is not split, and the sample feeding time is not split for 1min. Mass spectrometry conditions: EI ionization mode, electron energy 70eV; the temperature of the ion source is 220 ℃, and the temperature of the transmission line is 250 ℃; solvent delay time 4min; the acquisition modes are full Scan (Scan) and selective ion detection (Sim).
Under the measurement conditions, the linear relation between sodium nitrite and nitrosamine in the standard solution concentration range is good, and the correlation coefficient can reach more than 0.999. The inhibition effect on nitrite and nitrosamine is expressed as inhibition (%): inhibition = (1-C/C0) ×100%.

Claims (1)

1. The preparation method of the low-nitrite-residue low-salt dried meat slice is characterized by comprising the following steps of:
(1) Pretreatment of raw materials: mincing lean meat and pure fat meat with meat mincer;
(2) Soaking and deodorization treatment: soaking the meat paste in the fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1:4;
(3) And (3) pickling: mixing soybean protein, carrageenan, flavoring agent, sucrose, mixed microbial inoculum and proper amount of water, stirring with meat paste in a stirrer, and fermenting and pickling at 0-4deg.C for 18 hr; the mixed microbial inoculum is formed by combining lactobacillus plantarum, pediococcus pentosaceus and staphylococcus meat according to a ratio of 1:1:1;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of sucrose, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite, 0.1% of polyphosphate and 0.2% of color protection auxiliary agent, and forming a smear;
(5) Adopting a heat pump to adopt a variable-temperature drying process, drying at the initial stage by using hot air at the temperature of 65-70 ℃ and humidity of 30%, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, finally, baking all the samples at 150 ℃ for 3min,
(6) After the sample is cooled to room temperature, staphylococcus and micrococcus are inoculated, the mass ratio is 1:2, and the composite strain 10 7 CFU/g, wherein the deodorization solution consists of 5% of salt, 10% of carrot juice and 2% of garlic juice, and the color protection auxiliary agent consists of: the tea polyphenol, the ascorbic acid, the D-sodium erythorbate, the glucono-delta-lactone, the citric acid and the nicotinamide are respectively 300 mg.kg -1 ，750mg·kg -1 350 mg/kg -1 ，450mg·kg -1 ，350mg·kg -1 ，2000mg·kg -1 。
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103271366A (en) * 2013-06-18 2013-09-04 四川农业大学 Preparation method of novel dried pork slice
CN107410896A (en) * 2017-05-17 2017-12-01 天津众品食业有限公司 A kind of new Spiced beef processing technology
CN108669466A (en) * 2018-04-23 2018-10-19 河南牧业经济学院 A kind of production method that leisure spiced beef is dry
CN111280397A (en) * 2020-03-18 2020-06-16 浙江大学 Preparation method of low-mutton-smell fermented dried mutton slices

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103271366A (en) * 2013-06-18 2013-09-04 四川农业大学 Preparation method of novel dried pork slice
CN107410896A (en) * 2017-05-17 2017-12-01 天津众品食业有限公司 A kind of new Spiced beef processing technology
CN108669466A (en) * 2018-04-23 2018-10-19 河南牧业经济学院 A kind of production method that leisure spiced beef is dry
CN111280397A (en) * 2020-03-18 2020-06-16 浙江大学 Preparation method of low-mutton-smell fermented dried mutton slices

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