CN102018228B

CN102018228B - Preparation method capable of improving elasticity of mixed meat paste of chicken bone paste, beef and celery

Info

Publication number: CN102018228B
Application number: CN201010548007A
Authority: CN
Inventors: 吴立根; 王岸娜; 王晓曦; 竹建德
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2010-11-18
Filing date: 2010-11-18
Publication date: 2012-09-19
Anticipated expiration: 2030-11-18
Also published as: CN102018228A

Abstract

The invention provides a preparation method capable of improving elasticity of mixed meat paste of chicken bone paste, beef and celery, comprising the following steps: mincing beef of which skin is removed by a meat mincer with the aperture being 7mm; placing for 5-10 minutes at temperature of 0-4 DEG C; then, chopping at low speed for 1-3 minutes; adding 0.3-1.2(w/w)% of salt and 0.3 (w/w)% of phosphate, and then chopping at high speed for 3-6 minutes; adding 8-12% of the chicken bone paste; adding 0.3-0.6% of transglutaminase (TGase), and chopping for 5-10 minutes at high speed; adding 3-6% of walnut powder, and chopping for 6-10 minutes; adding auxiliary materials and seasoner; chopping 3-5% of celery particle (0.2-0.5mm) at intermediate speed for 3-5 minutes; placing the chopped meat paste at the temperature of 0-4 DEG C for 1-3 hours for shaping, and boiling in water at the temperature of 40-50 DEG C for 8-10 minutes; then boiling at the temperature of 75-85 DEG C for 10-20 minutes; and drying, cooling and quickly freezing to obtain the finished product. The catalytic MHC (myosin heavy chain) added in the meat forms crosslink bonds so as to improve gel characteristics the mixed meat paste, which represents that the gel in which TGase is added has higher hardness, elasticity, gel strength and water retention. Compared with the control sample, the gel strength of the mixed meat paste improves by more than 3 times.

Description

The flexible preparation method of a kind of raising chicken bone mud beef celery mixing meat gruel

Technical field

The present invention relates to a kind of preparation method who mixes meat gruel, particularly relate to the flexible preparation method of a kind of raising chicken bone mud beef celery mixing meat gruel.

Background technology

Celery contains compositions such as protein, fat, carbohydrate, vitamin vitamin B1, vitamin B2, nicotinic acid, vitamin C, calcium, phosphorus, iron and crude fibre.Chinese celery has the effect of clearing away heat and promoting diuresis, can control diseases such as sudden-heat polydipsia, gonorrhoea, oedema; Can eliminating phlegm and keeping the adverse QI downwards, can control excessive sputum and oppression feeling over the chest, thin disease such as strict; Can only be with hemostasis, control under the uterine bleeding band, bleeding urine; The ability removing toxicity for detumescence is controlled the cheek of itching, and separates hundred medicines poison.The celery iron-holder is more, is the dietotherapy good merchantable brand of Patients with iron deficiency anemia.And celery is rich in dietary fiber, as the dietary fiber of the seventh-largest nutrient, can also prevent numerous disease, and is essential to body metabolism.Itself does not contain heat dietary fiber, can improve the intestines and stomach function, can effectively regulate the human body functions of intestines and stomach, can be habitual constipation person and removes misery, gets rid of vivotoxin, promotes healthy.Have prevention constipation and the carcinoma of the rectum, reduce serum cholesterol, regulate blood sugar level, the prevention gall stone, adsorb sodium ion, hypotensive, fat-reducing and effect such as anticancer.

Chicken bone mud is the machinery meat gruel (MDM) of boning just.(MDCM) contains the protein of 12.8g/100g in the machinery boneless chicken meat gruel, and MDPM has good vicidity, can be used as cheap raw material and is widely used in the meat stuffing and sausage of meat emulsion products.Application in sausage comprises Western Sausage and European sausage, as: chicken ham sausage, pork ham intestines, pork luncheon meat, Frankfort intestines; The chicken protein ham sausage, lunch sausage, bologna, chicken vienna sausage; Ham sausage and boulogna sausage, children's intestines, bologna sausage class, Songjiang intestines; The tea intestines, digested tankage intestines, chicken protein intestines, children's intestines etc. of replenishing the calcium.In the application of meat stuffing, mainly as chicken patties, excellent meat, the raw material of a ball and dumpling.

But the kindred gruel is from bone, the short meat fiber that scrapes off with mechanical means; Therefore, the elasticity and the gel characteristic of meat fiber are relatively poor, when utilizing it to cook a ball, use not enough separately; Therefore, can chicken bone mud be added in the beef as part material and make a ball, reduce the cost of a beef ball; Simultaneously, utilize the nutritive value of celery and fresh mouthfeel that color and luster is realized compound burger and changeable outward appearance, can increase new attraction to product.

Summary of the invention

The purpose of this invention is to provide the flexible preparation method of a kind of raising chicken bone mud beef celery mixing meat gruel; Peeling beef rubs through the meat grinder in 7 millimeters apertures; Placed 5-10 minute for 0-4 ℃; The back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12%; Adding 0.3-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min; Then the 3-6% walnut powder is added to cut and mix 6-10min, add auxiliary material and flavoring, the celery particle (0.2-0.5mm) of 3-5% is cut under middling speed and is mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.

TGase (TGase) but the meat of interpolation catalysis in MHC (myoglobulin heavy chain) become cross-bond, thereby improve its gel characteristic, show that the gel that is added with TGase has higher hardness, elasticity, gel strength and retentiveness.From gel strength, it can make gel strength improve more than 3 times than control samples.

Peeling beef rubs through the meat grinder in 7 millimeters apertures, places 5-10 minute for 0-4 ℃.

Adding 0.3-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min.

The 3-6% walnut powder added to cut mix 6-10min, the celery particle (0.2-0.5mm) of 3-5% is cut under middling speed and is mixed 3-5 minute.

Cut mix the chicken gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃.

40-50 ℃ of elder generation's entry boiled 8～10 minutes, reentered 75-85 ℃, boiled 10-20min.

The specific embodiment

Embodiment 1: remove the peel the meat grinder of beef through 7 millimeters apertures and rub, placed 5-10 minute for 0-4 ℃, the back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12% adds 0.6% TGase (TGase) and cuts at a high speed and mix 5-10min, then 3% walnut powder is added to cut and mixes 6-10min, adds auxiliary material and flavoring, and the celery particle (0.2-0.5mm) of 3-5% is cut under middling speed and mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.

Embodiment 2: remove the peel the meat grinder of beef through 7 millimeters apertures and rub, placed 5-10 minute for 0-4 ℃, the back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12% adds 0.5% TGase (TGase) and cuts at a high speed and mix 5-10min, then 5% walnut powder is added to cut and mixes 6-10min, adds auxiliary material and flavoring, and the celery particle (0.2-0.5mm) of 3-5% is cut under middling speed and mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.

Embodiment 3: remove the peel the meat grinder of beef through 7 millimeters apertures and rub, placed 5-10 minute for 0-4 ℃, the back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12% adds 0.3% TGase (TGase) and cuts at a high speed and mix 5-10min, then 3% walnut powder is added to cut and mixes 6-10min, adds auxiliary material and flavoring, and the celery particle (0.2-0.5mm) of 3-5% is cut under middling speed and mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.

Claims

1. one kind is improved the flexible preparation method of chicken bone mud beef celery mixing meat gruel; Peeling beef rubs through the meat grinder in 7 millimeters apertures; Placed 5-10 minute for 0-4 ℃; The back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12%; Adding 0.3-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min; Then the 3-6% walnut powder is added to cut and mix 6-10min, add auxiliary material and flavoring, the 0.2-0.5mm celery particle of 3-5% is cut under middling speed and is mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1-3 hour at 0-4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product; TGase (TGase) but the meat of interpolation catalysis in MHC (myoglobulin heavy chain) crosslinked; Thereby improve its gel characteristic; Show that the gel that is added with TGase has higher hardness, elasticity, gel strength and retentiveness; From gel strength, it can make gel strength improve 3 times.