AU2021100693A4 - A method to prepare water activity regulator used for minced meat slice products and its application - Google Patents
A method to prepare water activity regulator used for minced meat slice products and its application Download PDFInfo
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- AU2021100693A4 AU2021100693A4 AU2021100693A AU2021100693A AU2021100693A4 AU 2021100693 A4 AU2021100693 A4 AU 2021100693A4 AU 2021100693 A AU2021100693 A AU 2021100693A AU 2021100693 A AU2021100693 A AU 2021100693A AU 2021100693 A4 AU2021100693 A4 AU 2021100693A4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 68
- 235000013372 meat Nutrition 0.000 title claims abstract description 57
- 230000000694 effects Effects 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 25
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 25
- 235000005822 corn Nutrition 0.000 claims abstract description 25
- 239000000047 product Substances 0.000 claims abstract description 25
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 17
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 17
- 239000001879 Curdlan Substances 0.000 claims abstract description 16
- 229920002558 Curdlan Polymers 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 16
- 229940078035 curdlan Drugs 0.000 claims abstract description 16
- 235000019316 curdlan Nutrition 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 235000020995 raw meat Nutrition 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000007790 scraping Methods 0.000 claims description 5
- 241000209149 Zea Species 0.000 claims 2
- 240000008042 Zea mays Species 0.000 abstract description 23
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 239000002994 raw material Substances 0.000 description 9
- 108091005658 Basic proteases Proteins 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000000108 ultra-filtration Methods 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000013614 black pepper Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 239000001931 piper nigrum l. white Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000010352 sodium erythorbate Nutrition 0.000 description 3
- 239000004320 sodium erythorbate Substances 0.000 description 3
- 235000010288 sodium nitrite Nutrition 0.000 description 3
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 102000008934 Muscle Proteins Human genes 0.000 description 2
- 108010074084 Muscle Proteins Proteins 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000006388 chemical passivation reaction Methods 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 238000011033 desalting Methods 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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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- Engineering & Computer Science (AREA)
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- Dispersion Chemistry (AREA)
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- Microbiology (AREA)
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Abstract
The invention relates to a method to prepare water activity regulator used for minced
meat slice products and its application, belonging to the technical field of food additives. The
water activity regulator for minced meat slice of the invention comprises the following
ingredients (w/w): 2-6% curdlan gum, 5-15% glycerol and 10-20% corn protein hydrolysate.
The invention provides an easy and effective water activity regulator for minced meat slice
while improving its the tenderness and taste, it also has a remarkable effect of inhibiting fat
oxidation during storage time.
Description
A method to prepare water activity regulator used for minced meat slice products and its application
The invention relates to a method to prepare water activity regulator used for minced meat slice products and its application, belonging to the technical field of food additives.
The minced meat slice is a traditional leisure meat product in China. In recent years, the. minced meat slice industry has become one of the fastest growing sectors in the field of meat processing. The. minced meat slice is made by grinding meat into minced meat slice, adding seasoning, marinating and scraping the minced meat on a sieve, drying and baking. Minced meat slice is a new kind of dried meat, which does not need the intact meat as raw material rather using effectively the minced meat, thus greatly reducing its production cost.
Minced meat slice product is storable, small in size and light in weight, it is convenient to transport and carry and high in protein and rich in nutrition. However, nowadays the minced meat slice products are plateaued with series problems such as rough texture, being too stiff for chewing, poor taste along with quality deterioration caused by microorganisms or oxidation during storage.
The existing technology used to solve the problem mentioned above includes: 1) Using ultrasonic, ultra-high pressure and protease to pre-treat the raw meat for improving the tenderness of minced meat slice products, 2) Adding vegetable and fruit ingredients (such as carrots, apples, celery, tomatoes, etc.) in minced meat slice products to improve color retention and tenderness of the meet, 3) Baking at low, medium and high temperature to promote the quality of minced meat slice products; 4) Adding preservatives and antioxidants to prolong the expiration date of minced meat slice products. However, in order to ensure the quality of minced meat slice products, it is necessary to combine the above methods, the preparation process is complicated.
The purpose of the invention is to provide an effective and practical water activity regulator for minced meat slice products. With simple operational process required, the water activity regulator provided by the current invention can improve lower water activity, shear force and relaxation time of the minced meat slice product, and increase the moisture content, bacteriostasis and oxidation inhibition of the product at the same time.
This invention provides a water activity regulator comprises the ingredients (w/w): 2-6% curdlan gum, 5-15% glycerol and 10-20% corn protein hydrolysate.
Preferably, it comprises the ingredients (w/w): 4-5% curdlan gum, 8-12% glycerol and 12 16% corn protein hydrolysate.
This invention provides a minced meat slice with described water activity regulator that is characterized in comprising the ingredients (w/w): 90-120% raw meat and 3-5% water activity regulator.
This invention provides a method of preparing the described minced meat slice that comprises the following steps:
Adding the water activity regulator into raw meat, marinating, chopping, scraping the minced meat on a sieve and baking to obtain minced meat slice.
Preferably, the time for marinating is 6-12h.
Preferably, the mass ratio of the water activity regulator to the raw meat is 3.5:100.
This invention provides a water activity regulator comprises the ingredients (w/w): 2-6% curdlan gum, 5-15% glycerol and 10-20% corn protein hydrolysate. According to the invention, The curdlan gum combines with muscle protein to form a certain network structure, which promote the system to better retain the water; glycerol improves the water holding capacity of the system and reduces the water activity; corn protein hydrolysate provides a large number of carboxyl groups that interacts with protein in meat to hold the water. The water activity regulator provided by this invention can both increase the water content and reduce the water activity and improve the water distribution at the same time, ensuring the product own moderate hardness, better flavor, appearance, color retention and quality of the product, it can also effectively inhibit the oxidation of lipid and protein during the storage time.
According to the invention, the water activity regulator is used as a raw material, which is processed with raw meat to obtain the minced meat slice product.
The minced meat slice product provided by this invention has the feature of low water activity, low shear force and relaxation time, high water content, good bacteriostasis and oxidation inhibition capability, and having great tenderness and taste.
This invention provides a water activity regulator comprises the ingredients (w/w): 2-6% curdlan gum, 5-15% glycerol and 10-20% corn protein hydrolysate.
The water activity regulator provided by this invention includes 2-6% curdlan gum, preferably 3-5%, more preferably 3.5%. According to the invention, the curdlan gum combines with muscle protein to form a certain network structure, which promote the system to better retain the water. This invention does not particularly limit the source of curdlan gum, the commercially available curdlan gum which is well known to those skilled in the art can be adopted.
The water activity regulator provided by this invention include, 5-15% glycerol, preferably 8-12%, more preferably 10%. According to this invention, glycerol can improve the water holding capacity of the system and reduce the water activity; This invention does not particularly limit the source of glycerol, the commercially available glycerol which is well known to those skilled in the art can be adopted.
The water activity regulator provided by this invention includes 10-20% corn protein hydrolysate, preferably, 12-16%, more preferably, 15%. According to this invention, corn protein hydrolysate provides a large number of carboxyl groups that interacts with protein in meat to hold the water.
According to this invention, the preparation method for the described corn protein hydrolysate comprises the following steps:
Processing enzymatic hydrolysis of corn protein and alkaline protease at 40-55°C for 4-6 h;
Ultrafiltering the feed liquid obtained by enzymolysis to obtain filtrate with molecular weight less than 3kDa;
Desalting and drying the filtrate to obtain corn protein hydrolysate.
According to the invention, corn protein and alkaline protease are mixed for enzymolysis reaction; In the embodiment of the present invention, alkaline protease can be specifically added to corn protein. In the present invention, the temperature of the enzymolysis reaction is preferably 40-55°C, more preferably 50°C; The enzymolysis reaction time is preferably 4-6h, more preferably 5h.
In the present invention, the corn protein is preferably corn protein powder, and the source of the corn protein powder is not particularly limited in the present invention, and conventional market products of corn protein powder well known to those skilled in the art can be adopted. In the present invention, the alkaline protease is not particularly limited, and the alkaline protease well known to those skilled in the art can be adopted. In the present invention, the mass ratio of the alkaline protease to the corn protein is preferably 1: 45-60, and more preferably 1:50.
According to the invention, the enzymolysis is preferably carried out under the condition that the pH value is 7.8-8.5, and the pH adjustment is preferably carried out by using 1 mol/L NaOH; According to the invention, after the enzymolysis reaction, the pH value of the obtained feed liquid is preferably adjusted to 7.0 preferably by 1 mol/L hydrochloric acid.
After the enzymolysis, the invention preferably carries out enzyme inactivation treatment on the reaction system to obtain enzymolysis products. The method for inactivating enzyme in the present invention is not particularly limited, and conventional inactivating methods well known to those skilled in the art can be adopted, such as boiling water bath sterilization for 10 min.
After obtaining the enzymolysis product, the invention preferably ultrafilters the obtained feed liquid to obtain filtrate with molecular weight less than 3kDa. Before the ultrafiltration, the feed liquid is preferably centrifuged, and the supernatant obtained by centrifugation is ultrafiltered. Preferably, the centrifugal force is 8000-10000 g, more preferably 9000 g; ;The centrifugation time is preferably 15-40 min, more preferably 20-30 min.
There is no special restriction on the ultrafiltration in the present invention, and ultrafiltration can be performed by using an ultrafiltration membrane well known to those skilled in the art;
After ultrafiltration, desalting and drying the obtained filtrate with molecular weight less than 3kDa to obtain corn protein hydrolysate. In the present invention, there is no special limitation on the desalination, and the desalination operation well known to those skilled in the art can be adopted. In the present invention, the drying method is not particularly limited, and a drying method well known to those skilled in the art can be used, for example, freeze drying is preferred.
There is no special limitation on the preparation method of the water activity regulator in the present invention, and the preparation method of the composition well known to those skilled in the art can be adopted, for example, the weighed curdlan, glycerol and corn protein hydrolysate are mixed to make the water activity regulator. The application of the water activity regulator is not particularly limited in the present invention, and the use method of food additives well known to those skilled in the art can be adopted. In the embodiment of the present invention, it is preferable to directly add the water activity regulator to raw meat for marinating.
The invention uses water activity regulator described above as one of the raw materials to make a kind of minced meat slice, which comprises the following ingredients (w/w): 90-120% raw meat and 3-5% water activity regulator. The minced meat slice of the present invention preferably comprises 90-120% raw meat, preferably 95-110%, and most preferably 100%. The raw meat is not particularly limited in the invention, and the raw meat that is well known to those skilled in the art can be adopted.
The minced meat slice of the present invention preferably comprises 3-5%, more preferably 3.5% the water activity regulator described in the above technical methods
The minced meat slice of the present invention preferably further comprises seasonings, which are not particularly limited in the present invention, and can be combined with conventional meat seasonings.
The invention also provide a preparation method of that minced meat slice according to the technical scheme described, which comprises the following step: Adding the water activity regulator mentioned in the technical scheme to the raw meat for marinating, chopping, scraping the minced meat on a sieve and baking to obtain the minced meat slice.
According to the invention, the water activity regulator mentioned in the technical scheme is preferably added to the raw meat for pickling. In the present invention, the curing time is preferably 6-12h hours, preferably 8 hours. In the present invention, the mass ratio of the water activity regulator to the raw meat is preferably 3.5:100.
According to the invention, the raw meat is preferably chopped and mixed after marinating, and the conditions for chopping and mixing are not particularly limited in the invention, and the conditions of chopping and mixing methods well known to those skilled in the art can be adopted.
After chopping, the present invention preferably performs scraping the minced meat on a sieve and baking, which are not particularly limited in the present invention, and can be done by smearing and baking methods well known to those skilled in the art.
Herein to explain the invention of a regulator for reducing water activity of minced meat slice, minced meat slice and preparation method thereof in further detail with specific examples. The technical scheme of the present invention includes but is not limited to the following examples.
Embodiment 1
Selecting chicken and pork as raw materials to make minced meat slice.
Taking 1kg of chicken and pork with a mass ratio of 2:1 as main raw materials, cleaning and marinating: adding 300g of seasonings, including 1.5% salt, 0.01% sodium nitrite, 3.5%. light-colored soy sauce, 0.15% monosodium glutamate, 12% white sugar, 0.5% ginger powder, 0.5% white pepper, 2% white wine and 0.03% sodium erythorbate, 2% pig back fat and 8% crushed ice, 38g of water activity regulator ( Use the mass of water activity regulator as datum, the water activity regulator comprises 4% curdlan gum, 8% glycerol and 16% corn protein hydrolysate). After marinating, start the process of chopping, smearing, baking, cooling and vacuum packaging to obtain minced meat.
Embodiment 2
Selecting beef as raw materials to make minced meat slice.
Taking 5kg of beef as main raw materials, cleaning and marinating: adding 1.2kg of seasonings, including 2.2% salt, 0.015% sodium nitrite, 6%. light-colored soy sauce, 0.25% monosodium glutamate, 8% white sugar, 0.4% ginger powder, 0.2%. white pepper, 1.5% white wine and 0.06% sodium erythorbate, 3% pig back fat and 12% crushed ice, 220g of water activity regulator (Use the mass of water activity regulator as datum, the water activity regulator comprises 5% curdlan gum, 6% glycerol and 18% corn protein hydrolysate). After marinating, start the process of chopping, smearing, baking, cooling and vacuum packaging to obtain minced meat.
Embodiment 3
Selecting pork as raw materials to make minced meat slice.
Taking2 kg of lean pork as main raw materials, cleaning and marinating: adding 500g of seasonings, including 2% salt, 0.01% sodium nitrite, 5% light-colored soy sauce, 0.2% monosodium glutamate, 10% white sugar, 0.3% ginger powder, 0.3% white pepper, 1% white wine and 0.05% sodium erythorbate, 5% pig back fat and 10% crushed ice, 70g of water activity regulator (Use the mass of water activity regulator as datum, the water activity regulator comprises 6% curdlan gum, 10% glycerol and 15% corn protein hydrolysate). After marinating, start the process of chopping, smearing, baking, cooling and vacuum packaging to obtain minced meat.
All conditions of the control group were the same as those of embodiment 3, except no adding water activity regulator to dried meat products.
The indexes of minced meat slice added with moisture regulator were compared with those of control group. The comparison results are shown in Table 1 and Table 2. The water activity, shear force and relaxation time T21 decreased significantly (P < 0.05), while the water content and L*- value increased significantly (P< 0.05). After six months of storage, it was found that the sensory score of dried beef products added with moisture regulator was significantly higher than that of the control group (P < 0.05), while the POV value and TBARS value were significantly lower than those of the control group (P< 0.05). Combined with the above results, it was shown that moisture regulator can not only improve the quality of products, but also inhibit lipid oxidation.
Tablet 1 Comparison of various indexes between treatment group and control group on the day 0.
Water Project Content/% Water Activity Shear force/N L* a* b*
Control 25.11±1.3 0.871±0.002a 43.55±0.91a 3 3 .2 8 ±0. 3 6b 16.13±0.14a 15.11±0.41a Group
Treatment 30.54±0.4 0 .8 3 2 ±0.0 0 8b 2 2 .3 5 ±0.7 7b 36.33±0.82a 15.11+0.82a 13.79±0.36a Group 0a
Total number of Colony Overall acceptability/score T21/ms POV/meq-kg-1 TBARS/mg-kg-1 /log Cfu-g-1
Control 8.07±0. la 14.50+0.20a 1.86±0.26a 1.06±0.15a 2.83±0.26a Group
Treatment 8. 12 ±0.0 8b 1.39±0.23a 0.80±0.19a 2.37±0.24a Group 8.32±0.10a
Tablet 2 Comparison of various indexes between treatment group and control group in the 6th
month time.
Water Project Content/% Water Activity Shear force/N L* a* b*
Control 23.39±1. 0.891±0.007a 35.55±1.48a 3 0.4 3 ±0. 3 3 b 12.41±0.43a 12.49±0.56a Group 48 b
Treatment 27.95+0. 0 .8 4 3 ±0.0 0 7 1 8 .9 0 ±0.9 8b 33.57±0.46a 13.60±0.28a 11.47±0.34a Group 17a
Total number of Colony Overall acceptability/score T2 1/ms POV/meqkg-1 TBARS/mg.kg-' /log Cfu-g-1
Control 6. 10 ±0. 3 6 b 11.79g0.09a 19.65±0.84a 8.67±0.24a 7.39±0.42a Group
Treatment ± .08b . 1 0 ±0 .8 4 b 5.70±0.42b 6.43±0.22b Group 7.00±0.20a 5 .7 9 10
The above is only the preferred embodiment of the present invention, and it should be pointed out that for ordinary people in the technical field, without departing from the principle of the present invention, several improvements and embellishments can be made, and these improvements and embellishments should also be regarded as the protection scope of the present invention.
Claims (6)
1. A water activity regulator for minced meat slice is characterized in comprising the following ingredients (w/w): 2-6% curdlan gum, 5-15% glycerol and 10-20% corn protein hydrolysate.
2. According to claim 1, the water activity regulator is characterized in comprising the following ingredients (w/w): 4-5% curdlan gum, 8-12% glycerol and 12-16% corn protein hydrolysate.
3. According to any one of claims 1 to 2, a minced meat slice product with the water activity regulator is characterized in that the minced meat slice product comprises the following ingredients (w/w): 90-120% raw meat and 3-5% water activity regulator.
4. According to claim 3, the method for preparing minced meat slice comprises the following steps: adding the water activity regulator according to either one of claims 1 to 2 into raw meat, marinating, chopping, scraping the minced meat on a sieve and baking to obtain minced meat slice.
5. According to claim 4, the preparation method is characterized in that the marinating time is 6-12 h.
6. According to claim 4, the preparation method is characterized in that the mass ratio of the water activity regulator to the raw meat is 3.5:100.
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| AU2021100693A AU2021100693A4 (en) | 2021-02-04 | 2021-02-04 | A method to prepare water activity regulator used for minced meat slice products and its application |
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| Application Number | Priority Date | Filing Date | Title |
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| AU2021100693A AU2021100693A4 (en) | 2021-02-04 | 2021-02-04 | A method to prepare water activity regulator used for minced meat slice products and its application |
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| Country | Link |
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