CN117941812A - Method for manufacturing Mei Lufeng claw product by utilizing green plum processing byproducts Mei Lu - Google Patents

Method for manufacturing Mei Lufeng claw product by utilizing green plum processing byproducts Mei Lu Download PDF

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Publication number
CN117941812A
CN117941812A CN202410138028.5A CN202410138028A CN117941812A CN 117941812 A CN117941812 A CN 117941812A CN 202410138028 A CN202410138028 A CN 202410138028A CN 117941812 A CN117941812 A CN 117941812A
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China
Prior art keywords
mei
plum
lufeng
chicken feet
claw
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Pending
Application number
CN202410138028.5A
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Chinese (zh)
Inventor
张鹰
陈洪民
曾晓房
姜浩
纪志杨
许巧霞
赖石华
林芝妮
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Puning Fruit And Vegetable Development Research Center
Zhongkai University of Agriculture and Engineering
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Puning Fruit And Vegetable Development Research Center
Zhongkai University of Agriculture and Engineering
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Application filed by Puning Fruit And Vegetable Development Research Center, Zhongkai University of Agriculture and Engineering filed Critical Puning Fruit And Vegetable Development Research Center
Publication of CN117941812A publication Critical patent/CN117941812A/en
Pending legal-status Critical Current

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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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23L13/50—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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the technical field of plum marinated food, and discloses a method for manufacturing Mei Lufeng claw products by utilizing green plum processing byproducts Mei Lu, wherein plum marinated and chicken feet are used as raw materials, brown sugar, cooking wine and other seasonings are added, a novel healthy chicken feet product with unique flavor is developed, the green plum processing byproducts are effectively utilized for recycling, and the obtained Mei Lufeng claw contains nutrient substances and flavor of plum marinated, has the characteristics of delicious taste, sour and cool mouthfeel, tough and tender skin, fresh fragrance of plums and the like, and also has the effects of stimulating appetite, promoting salivation, removing greasiness, maintaining beauty, keeping young and the like, and has long shelf life.

Description

Method for manufacturing Mei Lufeng claw product by utilizing green plum processing byproducts Mei Lu
Technical Field
The invention relates to the technical field of plum marinated foods, in particular to a method for manufacturing Mei Lufeng claw products by utilizing green plum processing byproducts Mei Lu.
Background
During salting, the moisture in fresh plum is permeated out due to the hypertonic action of salt, and simultaneously, organic acid, sugar, amino acid, vitamin, trace elements, some bioactive substances and other soluble components in the green plum are also leached out to form green plum salting liquid, namely plum bittern, so that the plum bittern maintains the flavor and rich nutritional active components of plum to a great extent, is a production and processing byproduct with higher utilization value, has strong bacteriostasis, has high salt and high acid property, has the salt content of more than 20 percent, has the organic acid content of up to 6 percent, further contains antioxidant substances such as polyphenol and the like, can effectively utilize the flavor of plum bittern, and has important significance for environmental protection and product innovation.
Chicken feet are by-products of chicken processing, have higher nutritional value, are rich in protein, calcium and iron, have low fat, especially have higher collagen content, can reduce facial wrinkles, play a role in beautifying, have high heat marketing degree on the processed products of chicken feet in the market at present, but have insufficient flavor diversification, and have more preservative content in the processed products, the nutritional value and the taste of the processed products are easily affected by the process, so the chicken feet have the characteristics of novel flavor, delicious taste, sour and refreshing taste, tender skin and tough meat, faint scent of plums and the like, and have the effects of stimulating appetite, promoting salivation, greasiness removal, beautifying and the like, and the novel Mei Lufeng-claw products have good market prospect.
Disclosure of Invention
In view of the above, an object of the present invention is to provide a method for producing Mei Lufeng claw products using green plum processing byproducts Mei Lu.
The technical content of the invention is as follows:
the invention provides a method for manufacturing Mei Lufeng claw products by utilizing green plum processing byproducts Mei Lu, which comprises the following steps:
step 1: pretreatment of plum bittern for standby;
the purification pretreatment is to filter Mei Lu stock solution to remove impurities, boil and cool, and then filter to remove precipitated salt;
Step 2: preparing plum marinade: diluting the purified plum marinade with water, and adding brown sugar to prepare plum marinade for later use;
the dilution is to adjust the salt concentration to 6-8%, and the addition amount of brown sugar is 4-6%;
Step 3: selecting chicken feet: selecting fresh chicken feet, cleaning, and trimming for later use:
Step 4: precooking and cooling: putting the chicken feet in the step 3 into a clean pot, adding water and ginger, boiling with strong fire, fishing out and immediately putting into cold water;
Step 5: boiling and cooling: continuously adding water and ginger into the chicken feet after the first cooling, boiling with strong fire, turning to weak fire, adding cooking wine, continuously boiling for 15-20 min, and immediately putting the chicken feet into cool boiled water;
the addition amount of the cooking wine is 2-3% of the mass of the chicken feet;
The mass ratio of the water to the chicken feet in the step 4 and the step 5 is (2-3), 1, and the addition amount of the ginger is 2-3% of the mass of the chicken feet;
step 6: marinating the chicken feet after secondary cooling, vacuum packaging, sterilizing and cooling, and storing the finished product;
the marinating is to add chicken feet into plum marinade according to the mass ratio of (2-3): 1, add potassium sorbate, seal and then soak and marinate for 3-4 hours.
The addition amount of the potassium sorbate is 0.03-0.05g/kg;
The sterilization is one of microwave sterilization and water bath pasteurization, preferably microwave sterilization,
The microwave sterilization condition is that the microwave power is 500-600W, the time is 180-300 s, and the lower the power is, the longer the required time is;
The condition of water bath pasteurization is sterilization for 20-15 min at 85-90 ℃.
The beneficial effects are that:
the method for manufacturing Mei Lufeng claw products by utilizing green plum processing byproducts Mei Lu has the following advantages:
1. And (3) environmental protection utilization: the green plum processing byproducts Mei Lu are effectively utilized, so that the green plum processing byproducts are recycled, and the environmental pollution is reduced;
2. unique taste: the nutrient substances and the flavor of the plum gravy are utilized to prepare Mei Lufeng claw products with skin, tough, meat, sweet, sour and salty taste;
3. The Mei Lufeng claw contains up to 6% of organic acid (calculated by citric acid), belongs to acidic food (pH is less than 4.6), utilizes the bacteriostasis of plum bittern, adopts pasteurization or non-thermal physical field microwave sterilization method, avoids the defects caused by the selection of traditional high-heat sterilization intensity and high-pressure treatment, and can retain the special toughness taste and nutritional ingredients of chicken claws to a great extent; the dosage of the chemical preservative can be reduced, the content of the added potassium sorbate is lower than the national standard content by 0.075g/kg, the preservative fence factor can be increased, the shelf life of Mei Lufeng paws is prolonged, and the prepared Mei Lufeng paws can be stored for 3 months at the room temperature of 25 ℃ and for more than 9 months at the temperature of 4 ℃.
4. The optimal sterilization scheme of the invention is that the sterilization is carried out by microwaves and low-dose preservatives, the non-thermal effect of a physical field of the microwaves is achieved, the sterilization time is short, the obtained chicken melon flavor is better through sensory evaluation, the elasticity in the aspect of texture is better, the microwave sterilization elasticity is 0.98mm, and the pasteurization elasticity is 0.88mm; compared with the traditional heating sterilization method, the microwave sterilization method can effectively sterilize food, simultaneously can better keep the color, appearance, flavor substances and effective active ingredients of the food, improve the quality of the food and prolong the shelf life of the food.
Detailed Description
The application is described in further detail below with reference to specific examples, which are intended to be illustrative only and not to be limiting of the scope of the application, as various equivalent modifications to the application will fall within the scope of the appended claims, as will be appreciated by those skilled in the art upon reading the application.
All materials and reagents of the invention are materials and reagents of the conventional market unless specified otherwise.
Example 1
Method for manufacturing Mei Lufeng claw product by utilizing green plum processing byproducts Mei Lu
Step 1: pretreatment of plum marinade purification: mei Lu filtering the stock solution with food-grade filter cloth to remove impurities, boiling in a clean pot, cooling, and filtering to remove precipitated salt for use;
Step 2: preparing plum marinade: diluting the purified plum brine with water, adjusting salt concentration to 8%, and adding 6% brown sugar to obtain plum brine;
step 3: selecting chicken feet: selecting fresh chicken feet which are white in color, odorless, proper in size, free of stain and complete in tissue structure, cleaning the chicken feet with flowing water, and cutting off redundant claw tips and claw films for later use;
Step 4: precooking and cooling: putting the chicken feet in the step 3 into a clean pot, adding water to submerge the chicken feet (water: chicken feet=3:1), adding 3% of ginger (accounting for the mass of the chicken feet), boiling with strong fire until the chicken feet are boiled, fishing out the chicken feet, and immediately putting the chicken feet into cold water to ensure the crisp taste;
Step 5: cooking and cooling: putting the chicken feet cooled for the first time into a clean pot again, continuously adding water into the chicken feet without water (water: chicken feet=3:1), adding 3% of ginger (accounting for the mass of the chicken feet), boiling with big fire until boiling, turning to small fire, adding 3% of cooking wine (accounting for the mass of the chicken feet), continuously boiling for 15min, turning off fire, fishing out the chicken feet, and immediately putting the chicken feet into cool boiled water;
Step 6: marinating: soaking the chicken feet cooled for the second time in the plum marinade prepared in the step 2 in a clean container for marinating (plum marinade: chicken feet=3:1), and adding 0.05g/kg of potassium sorbate based on the total mass of the plum marinade and the chicken feet; sealing the container, soaking in shade place for marinating for 3 hr to make chicken feet fully tasty;
Step 7: vacuum packaging: and fishing out the marinated Mei Lufeng claws, draining, and vacuum-packaging with a food-grade high-temperature-resistant steaming bag.
Step 8: sterilizing: the vacuum packed Mei Lufeng jaws were sterilized for 300s at a microwave power of 500W.
Step 9: cooling and storing a finished product: the bagged Mei Lufeng claws after sterilization treatment are cooled to room temperature in a water bath, and the surface moisture of the packaging bag is wiped off, so that the finally prepared Mei Lufeng claws have excellent flavor and good texture elasticity, and the elastic modulus is 0.98mm.
Example 2
Steps 1-7 and 9 are the same as in example 1, except for step 8:
Sterilizing: carrying out water bath pasteurization on the Mei Lufeng paws packaged in vacuum, wherein the sterilization conditions are as follows: the flavor of the Mei Lufeng claw finally prepared is excellent at 90 ℃ for 15min, and the claw has good texture elasticity and elastic modulus of 0.88mm.
Comparative example 1
Comparative example 1 differs from example 1 in that comparative example 1 was a chicken feet (marinade having a salt concentration of 8%) without adding plum marinade, and the other manufacturing processes were the same.
Comparative example 2
Comparative example 2 differs from example 1 in that the comparative example 2 employs a heat sterilization method, step 8 is: sterilizing: sterilizing the Mei Lufeng claw packaged in vacuum at 180deg.C for 15min, and other preparation processes are the same.
1. The results of comparative example 1 and example 1, which were stored at room temperature of 25℃for 30 days, were shown in Table 1, as Acid Value (AV), peroxide value (peroxo value), thiobarbital acid value (thiobarbituric ACID REACTIVE subtance assay, TBARs).
TABLE 1 Mei Lu influence on the anti-lipid oxidation quality of chicken feet
As can be seen from the comparison result of Table 1, the lipid oxidation index values (AV value, POV value, TBARs value) of chicken feet are lower when the plum halogen is added than when the Mei Lu is not added, which shows that Mei Lu has better antioxidation effect on the chicken feet than the simple bittern, and the plum halogen treatment of the chicken feet can obviously prolong the shelf life of the chicken feet.
2. The chicken feet of examples 1-2 and comparative example 2 were subjected to sensory evaluation, the sensory evaluation score tables are shown in Table 2, and the score results of examples 1-2 and comparative example 2 are shown in Table 3.
TABLE 2 evaluation and evaluation Table of chicken feet
TABLE 3 sensory evaluation of chicken feet by different sterilization methods
As can be seen from the results in Table 3, the method of microwave sterilization was selected after marinating the Mei Lufeng paws of the invention, so that the Mei Lufeng paws had more excellent flavor and taste.

Claims (9)

1. A method for making Mei Lufeng claw products from green plum processing byproducts Mei Lu, comprising the steps of:
step 1: pretreatment of plum bittern for standby;
Step 2: preparing plum marinade: diluting the purified plum marinade with water, and adding brown sugar to prepare plum marinade for later use;
Step 3: selecting chicken feet: selecting fresh chicken feet, cleaning, and trimming for later use:
Step 4: precooking and cooling: putting the chicken feet in the step 3 into a clean pot, adding water and ginger, boiling with strong fire, fishing out and immediately putting into cold water;
Step 5: boiling and cooling: continuously adding water and ginger into the chicken feet after the first cooling, boiling with strong fire, turning to weak fire, adding cooking wine, continuously boiling for 15-20 min, and immediately putting the chicken feet into cool boiled water;
Step 6: marinating the chicken feet after secondary cooling, vacuum packaging, sterilizing, cooling, and storing the finished product.
2. The method for producing a novel flavor Mei Lufeng claw product using a bittern as claimed in claim 1, wherein the purification pretreatment in step 1 is to remove impurities by filtering Mei Lu stock solution, boiling, cooling, and filtering to remove precipitated salt.
3. The method for producing a novel flavor Mei Lufeng claw product using a plum gravy according to claim 1, wherein the dilution in step 2 is performed by adjusting the salt concentration to 6-8%, and then the addition amount of brown sugar is 4-6%.
4. The method for preparing the novel flavor Mei Lufeng claw product by utilizing the plum bittern as claimed in claim 1, wherein the mass ratio of the water to the chicken feet in the step 4 and the step 5 is (2-3): 1, and the addition amount of the ginger is 2-3% of the mass of the chicken feet.
5. The method for producing a novel flavor Mei Lufeng claw product using a plum gravy according to claim 1, wherein the added amount of the cooking wine in the step 5 is 2-3% of the mass of the chicken claw.
6. The method for preparing the novel-flavor Mei Lufeng claw product by utilizing the plum bittern as claimed in claim 1, wherein in the step 6, the chicken feet are added into the plum bittern juice according to the mass ratio of (2-3): 1, potassium sorbate is added, and soaking marinating is carried out for 3-4 hours after sealing.
7. The method for producing a novel flavor Mei Lufeng claw product using a bittern as claimed in claim 6, wherein the potassium sorbate is added in an amount of 0.03-0.05 g/kg.
8. The method for producing a new flavor Mei Lufeng claw product using a plum gravy as claimed in claim 1, wherein the sterilization is one of microwave sterilization and water bath pasteurization.
9. The method for producing a novel flavor Mei Lufeng claw product by using plum bittern as claimed in claim 8, wherein the microwave sterilization condition is that the microwave power is 500-600W, and the time is 180-300 s; the condition of water bath pasteurization is sterilization for 20-15 min at 85-90 ℃.
CN202410138028.5A 2023-11-29 2024-02-01 Method for manufacturing Mei Lufeng claw product by utilizing green plum processing byproducts Mei Lu Pending CN117941812A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202311606372 2023-11-29
CN2023116063724 2023-11-29

Publications (1)

Publication Number Publication Date
CN117941812A true CN117941812A (en) 2024-04-30

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Family Applications (1)

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