CN102613587B - Non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method - Google Patents
Non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method Download PDFInfo
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- CN102613587B CN102613587B CN2012101318648A CN201210131864A CN102613587B CN 102613587 B CN102613587 B CN 102613587B CN 2012101318648 A CN2012101318648 A CN 2012101318648A CN 201210131864 A CN201210131864 A CN 201210131864A CN 102613587 B CN102613587 B CN 102613587B
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- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 26
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- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 16
- 238000005507 spraying Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000005554 pickling Methods 0.000 claims description 23
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 22
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Abstract
The invention discloses a non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method, which comprises the following steps of: curing salted fresh meat for 15 to 45 minutes through hot air under the temperature of 90 to 100 DEG C, spraying a flavor intensifier on the surface of the cured meat product, and then increasing the temperature to 120 to 130 DEG C to be maintained for 20 to 40 minutes, wherein the fresh meat is poultry meat, livestock meat or fish meat. By utilizing the flavor intensifier based on a Maillard reaction oriented control technology, the meat product has unique color and flavor. According to the method, harmful substances such as benzo[alpha]pyrene and heterocyclic amine in the meat product can be obviously reduced.
Description
Technical field
The invention belongs to field of food, relate to four non-processing methods of a kind of livestock and poultry and aquatic products.
Technical background
Bread is the staff of life, and food is with An Weixian.The meat products color and luster that traditional diamond-making technique is produced is tempting, with fragrance striking the nose, delicious flavour, but barbecue, sootiness, halogen boil, operation such as fried is easy to generate compounds such as polycyclic aromatic hydrocarbon (as benzo [a] pyrene), heterocyclic amine.These compounds do not exist only in the processing meat product but also are present in the air, and have strong mutagenicity and carcinogenicity.The novel processing method of therefore producing healthy and safe meat products is imperative, also is non-sootiness, non-barbecue, non-halogen boils, non-fried processing mode will become food processing inexorable trend.
Summary of the invention
The present invention is directed to the challenge that China's tradition meat products faces, provide a kind of and can obviously reduce the harmful substance residual quantity, improve four non-meat products processing methods of security of products greatly, and the meat products for preparing has unique color and luster and local flavor.
A kind of four non-meat products processing methods, this method comprises pickles the back by the hot blast shortening with fresh meat, the condition that the hot blast shortening adopts is: after keeping 15～45min under 90～100 ℃ of conditions of temperature, with the meat products surface of fumet spray after pickling, be warming up to 120～130 ℃ again and keep 20～40min; Keep under 90～100 ℃ of conditions of said temperature also can under 40～60 ℃ of conditions, keeping 1～2.5h earlier before 15～45min.Described fresh meat is poultry, poultry meat or the flesh of fish.
Above-mentioned after fumet spray is handled meat products (be the meat products surface after the fumet spray is being pickled, be warming up to 120～130 ℃ keep 20～40min after) be cooled to 80～100 ℃, keep spraying fumet behind 10～20min, keep 20～40min again.
Described fumet prepares by the following method: with guaiacol 1%～5%; instead; instead-2; 4-heptadienal 1%～3%; 4-methyl guaiacol and 4 1%～6%; ethyl valerate 2%～10%; 3-acetyl group-2; 5-dimethyl furan 2%～4%; furfural 2%～4%; ethyl butyrate 1%～2%; 2-ethyl pyrazine 3%～5%; eugenol 2%～6%; 4-vinylphenol 2%～8%; 2; 5-dimethyl-3-acetyl furan 2%～3%; 2; 3-dimethyl pyrazine 2%～4%; methyl eugenol 2%～7%; 5 methyl furfural 2%～7%; maltol 2%～5%; acetic acid 12%～20%; ethanol 2%～10% and distilled water 30%～45% mixes (be 100% in each component sum of fumet), fully dissolving.
Described fumet prepares by the following method: D-glucose 1%～9%, L-lysine 2%～8%, thiamine 5%～10%, D-wood sugar 5%～7%, L-glutamic acid 4%～10%, L-cysteine 8%～15%, L-alanine 5%～12%, hydrochloric acid 1%～5% and distilled water 35%～45% mix (be 100% in each component sum of fumet), and fully the dissolving back is transferred to 7.0 with hydrochloric acid or NaOH with the pH value of solution value.
The consumption of every kilogram of fresh meat fragrance-increasing agent of the present invention is 5～15ml, and the consumption of every kilogram of fresh meat fumet is 5～15ml.
The pickling liquid of pickling flesh of fish employing prepares by the following method: add 2～3g root of Dahurain angelica in the water per jin, 2～3g anise, 2～3g fennel seeds, 4～6g cassia bark, galingal 2～3g, Chinese prickly ash 1～2g, tsaoko 1～2g, cloves 4～6g confuses 25～35g salt, 15～25g sugar, 15～25g cooking wine, 15～25g soy sauce, 2.5～3.5g sodium glutamate, after big fire was boiled, littler fire was kept 1～2h.Preferably prepare by the following method: add the 2.5g root of Dahurain angelica, 2.5g anise, 2g fennel seeds, 5g cassia bark, galingal 2.5g in the water per jin, Chinese prickly ash 1g, tsaoko 1.5g, cloves 4g confuses 30g salt, 20g sugar, 20g cooking wine, the 20g soy sauce, the 3g sodium glutamate, after big fire was boiled, littler fire was kept 1～2h.The condition of pickling flesh of fish employing is generally: pickle 3～6h for 4～6 ℃.
The pickling liquid of pickling poultry or the employing of poultry meat prepares by the following method: add fructus amomi 3～5g, the root of Dahurain angelica 4～6g, cloves 4～5, tsaoko 0.5～1.5g, cassia bark 1～3g, cardamom 1～2g, dried orange peel 0.25～0.75g, fennel 2～3g, anistree 4～5g, refined salt 15～25g in the water per jin, stir.Preferably prepare by the following method: add fructus amomi 4g, root of Dahurain angelica 5.0g, cloves 4.5, tsaoko 1.0g, cassia bark 2.0g, cardamom 1.5g, dried orange peel 0.5g, fennel 2.5g, anistree 4.5g, refined salt 20g in the water per jin, stir.The condition of pickling poultry or the employing of poultry meat is generally: pickle 5～8h for 4～6 ℃.
Poultry of the present invention is chicken, duck or goose, and poultry meat is pork, beef or mutton.
Meat products of the present invention by non-fried, non-sootiness, non-halogen boil, the hot blast ripening process of non-barbecue, become finished product after the vacuum-packed sterilization.
Beneficial effect of the present invention compared with the prior art:
1) fumet that the present invention is based on the Maillard reaction directional control technology makes meat products have unique color and luster and fragrance, can obviously reduce the harmful substances that meat products produces because of traditional diamond-making technique, and fumet gives meat products good sootiness local flavor.
2) non-fried, the non-sootiness of the present invention, non-halogen boil, the hot blast ripening process of non-barbecue obviously reduces harmful substances such as benzo in the meat products [a] pyrene, heterocyclic amine.
The specific embodiment
Below further specify the present invention by specific embodiment.But the detail of embodiment only is used for explaining the present invention, should not be construed as limited overall technical solution.Hot blast shortening process of the present invention is used air-dry room, is made by Hangzhou Expro Technique Engineering Co., Ltd..
The preparation of embodiment 1 four non-smoked fishes
1. the preparation of fumet: D-glucose 5%, L-lysine 8%, thiamine 8%, D-wood sugar 7%, L-glutamic acid 6%, L-cysteine 10%, L-alanine 10%, hydrochloric acid 5% and distilled water 41% mix, fully the dissolving back is transferred to 7.0 with hydrochloric acid or NaOH with the pH value of solution value, makes fumet.
2. the preparation of fumet: with guaiacol 1%, anti-; instead-2; 4-heptadienal 2%, 4-methyl guaiacol and 4 6%, ethyl valerate 10%, 3-acetyl group-2; 5-dimethyl furan 3%, furfural 3%, ethyl butyrate 1%, 2-ethyl pyrazine 5%, eugenol 3%, 4-vinylphenol 4%, 2; 5-dimethyl-3-acetyl furan 2%, 2; 3-dimethyl pyrazine 3%, methyl eugenol 3%, 5 methyl furfural 3%, maltol 4%, acetic acid 15%, ethanol 3% and distilled water 30% mix, and fully dissolving gets final product.
3. the preparation of pickling liquid: (water per jin) 2.5g root of Dahurain angelica, the 2.5g anise, the 2g fennel seeds, the 5g cassia bark, galingal 2.5g, Chinese prickly ash 1g, tsaoko 1.5g, cloves 4g confuses 30g salt, 20g sugar, 20g cooking wine, the 20g soy sauce, the 3g sodium glutamate, big fire is boiled, and little fire is kept 1.5h.
4. four non-smoked fish processing technologys:
Fish dorsal is cut open, puts into the pickling liquid of step 3 preparation after cleaning, and pickles 3h for 4 ℃, puts into air-dry room and carries out the segmentation shortening.
The I stage: 50 ℃ keep 2h.
The II stage: be warming up to 100 ℃, keep 30min, with the described fumet spray of step 1 fish surface once, the fumet consumption is the 10ml/kg flesh of fish.
The III stage: be warming up to 125 ℃, keep 30min.
The IV stage: be cooled to 90 ℃, keep 15min, the fumet of preparation in the spray 2, the fumet consumption is the 10ml/kg meat products, keeps 30min, is finished product after vacuum-packed sterilization is cold.
The preparation of embodiment 2 four non-smoked fishes
1. the preparation of fumet: D-glucose 2%, L-lysine 7%, thiamine 10%, D-wood sugar 6%, L-glutamic acid 7%, L-cysteine 8%, L-alanine 12%, hydrochloric acid 3% and distilled water 45% mix, fully the dissolving back is transferred to 7.0 with hydrochloric acid or NaOH with the pH value of solution value, makes fumet.
2. the preparation of fumet: with guaiacol 5%, anti-; instead-2; 4-heptadienal 1%, 4-methyl guaiacol and 4 1%, ethyl valerate 3%, 3-acetyl group-2; 5-dimethyl furan 4%, furfural 4%, ethyl butyrate 1%, 2-ethyl pyrazine 3%, eugenol 2%, 4-vinylphenol 8%, 2; 5-dimethyl-3-acetyl furan 3%, 2; 3-dimethyl pyrazine 2%, methyl eugenol 7%, 5 methyl furfural 7%, maltol 5%, acetic acid 20%, ethanol 2% and distilled water 32% mix, and fully dissolving gets final product.
3. the preparation of pickling liquid: (water per jin) 3g root of Dahurain angelica, the 3g anise, the 3g fennel seeds, the 4g cassia bark, galingal 2g, Chinese prickly ash 2g, tsaoko 1g, cloves 5g confuses 35g salt, 25g sugar, 25g cooking wine, the 25g soy sauce, the 2.5g sodium glutamate, big fire is boiled, and little fire is kept 1h.
4. four non-smoked fish processing technologys:
Fish dorsal is cut open, puts into the pickling liquid of step 3 preparation after cleaning, and pickles 6h for 4 ℃, puts into air-dry room and carries out the segmentation shortening.
The I stage: 60 ℃ keep 1h.
The II stage: be warming up to 90 ℃, keep 45min, with the described fumet spray of step 1 fish surface once, the fumet consumption is 5ml/kg.
The III stage: be warming up to 120 ℃, keep 40min.
The IV stage: be cooled to 80 ℃, keep 20min, the fumet of preparation in the spray 2, fumet consumption are the 5ml/kg flesh of fish, keep 40min, are finished product after vacuum-packed sterilization is cold.
The preparation of embodiment 3 four non-smoked fishes
1. the preparation of fumet: D-glucose 9%, L-lysine 2%, thiamine 5%, D-wood sugar 5%, L-glutamic acid 9%, L-cysteine 15%, L-alanine 5%, hydrochloric acid 5% and distilled water 45% mix, fully the dissolving back is transferred to 7.0 with hydrochloric acid or NaOH with the pH value of solution value, makes fumet.
2. the preparation of fumet: with guaiacol 3%, anti-; instead-2; 4-heptadienal 3%, 4-methyl guaiacol and 4 4%, ethyl valerate 7%, 3-acetyl group-2; 5-dimethyl furan 2%, furfural 2%, ethyl butyrate 2%, 2-ethyl pyrazine 4%, eugenol 6%, 4-vinylphenol 2%, 2; 5-dimethyl-3-acetyl furan 2%, 2; 3-dimethyl pyrazine 4%, methyl eugenol 2%, 5 methyl furfural 2%, maltol 2%, acetic acid 13%, ethanol 5% and distilled water 35% mix, and fully dissolving gets final product.
3. the preparation of pickling liquid: (water per jin) 2g root of Dahurain angelica, the 2g anise, the 2.5g fennel seeds, the 6g cassia bark, galingal 3g, Chinese prickly ash 1.5g, tsaoko 2g, cloves 6g confuses 15g salt, 15g sugar, 15g cooking wine, the 15g soy sauce, the 3.5g sodium glutamate, big fire is boiled, and little fire is kept 2h.
4. four non-smoked fish processing technologys:
Fish dorsal is cut open, puts into the pickling liquid of step 3 preparation after cleaning, and pickles 5h for 4 ℃, puts into air-dry room and carries out the segmentation shortening.
The I stage: 40 ℃ keep 2.5h.
The II stage: be warming up to 100 ℃, keep 15min, with the described fumet spray of step 1 fish surface once, the fumet consumption is 15ml/kg.
The III stage: be warming up to 130 ℃, keep 20min.
The IV stage: be cooled to 100 ℃, keep 10min, the fumet of preparation in the spray 2, fumet consumption are the 15ml/kg flesh of fish, keep 20min, are finished product after vacuum-packed sterilization is cold.
The preparation of embodiment 4 four non-Soviet Union ducks
1. the preparation of fumet
With embodiment 1.
2. the preparation of pickling liquid: (water per jin) fructus amomi 4g, root of Dahurain angelica 5.0g, cloves 4.5, tsaoko 1.0g, cassia bark 2.0g, cardamom 1.5g, dried orange peel 0.5g, fennel 2.5g, anistree 4.5g, refined salt 20g
3. Soviet Union's duck processing technology:
1) freezing duck arrangement freezes duck and thaws the flush away blood stains.
2) wet salting adds conventional wet salting material temperature fire and boils, and boiling the back, to add salt little fiery 1 hour, is cooled to room temperature.Duck put under 4 ℃ of conditions of pickling liquid pickled 7 hours.
3) the hot blast shortening kept 20 minutes for 100 ℃, and spray fumet, fumet consumption are 15ml/kg duck (freezing duck arrangement back); Be warming up to 130 ℃, keep getting final product in 40 minutes.
4) 121 ℃ of sterilizations of sterilization are 25 minutes.
The preparation of embodiment 5 four non-pork rods
1. the preparation of fumet
With embodiment 1.
2. the preparation of pickling liquid: (water per jin) fructus amomi 4g, root of Dahurain angelica 5.0g, cloves 4.5, tsaoko 1.0g, cassia bark 2.0g, cardamom 1.5g, dried orange peel 0.5g, fennel 2.5g, anistree 4.5g, refined salt 20g.
3. gold binds round pork rod processing technology:
(1) ratio of the use amount of emulsion paste making cock skin, pig back fat, soybean protein, frozen water is 8: 4: 1: 5.Earlier cock skin and pig back fat are added to cut after a small amount of salt and mix evenly, add soybean protein and frozen water emulsification then.
(2) pork slitting pig hind shank is cleaned the back peeling, is cut into the meat rod of 2 * 2 * 10cm.
(3) wet salting will add conventional wet salting material temperature fire and boil, and boiling the back, to add a little salt little fiery 1 hour, is cooled to room temperature.Meat rod after the tumbling put under 4 ℃ of conditions of pickling liquid pickled 7 hours.
(4) after hanging treats that meat rod behind the wet salting dries, evenly smear one deck emulsion paste on the surface of meat.
(5) the hot blast shortening kept 20 minutes for 100 ℃, the spray fumet, and the fumet consumption is 5ml/kg pig hind shank; Be warming up to 130 ℃, keep getting final product in 35 minutes.
(6) sterilization is vacuum-packed, sterilizes 25 minutes for 121 ℃.
Below data further specify the effect (four non-smoked fishes prepare according to embodiment 1 method, and four non-Soviet Union ducks prepare according to embodiment 4 methods, and four non-pork rods prepare according to embodiment 5 methods) of above-described embodiment by experiment:
One, the detection of four non-meat products heterocyclic amines
1. the preparation of standard liquid
Accurately take by weighing 9 kinds of each 5.0mg of HAAs standard items, be settled to 50mL with the methyl alcohol dissolving respectively, be made into single mark storing solution that mass concentration is 100mg/L.By the actual detected requirement, with methyl alcohol 9 kinds of HAAs standard reserving solutions being diluted to polarity HAAs respectively is 1,10,20,50, and 100,200,500,1000 μ g/L, nonpolar HAAs are 0.1,1,2,5, the hybrid standard working solution of 10,20,50,200 μ g/L.
2. sample-pretreating method
Accurately take by weighing the 2.0g meat gruel, place the 50mL centrifuge tube, add 10mL ethyl acetate, 1mL ammoniacal liquor, the 1mL triethylamine, vortex mixed 5min, the centrifugal 5min of 10000r/min is transferred to supernatant in the 60mL concentration tube; Residue repeats to extract 2 times with 10mL ethyl acetate respectively, merges supernatant, is splined in advance on the PRS post with the activation of 5mL carrene, treat solution with natural flow velocity all by behind the PRS post, pillar is drained; Use 6mL 0.01mol/L HCl successively, 15mL methyl alcohol-0.1mol/L HCl (6: 4, v/v), 2mL water is eluted to nonpolar HAAs (Norharman, Harman, Trp-p-2, Trp-p-1, PhIP) in the 60mL concentration tube with the flow velocity of 1～2mL/min, add the neutralization of 0.5mL concentrated ammonia liquor, and be diluted to methanol content with 25mL water and be lower than 20%; After mixing, with mixed liquor with the flow velocity of 2～3mL/min by in advance with the C18 post (500mg/3mL) of 5mL methyl alcohol and the activation of 5mL water, the 2mL water wash is drained, with 1mL methyl alcohol-ammoniacal liquor (9: 1, v/v) wash-out is collected eluent in the 10mL test tube; Then the PRS post is connected with the C18 post (100mg/1mL) that activates with 2mL methyl alcohol and 5mL water in advance, with 20mL 0.5mol/L ammonium acetate aqueous solution (pH 8.0) with polarity HAAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx) be eluted to the C18 post from the PRS post, discard the PRS post, with 2mL water wash C18 post, usefulness 1mL methyl alcohol-ammoniacal liquor after draining (9: 1, v/v) be eluted in the 10mL test tube; Merge two parts eluent, cross 0.45 μ m miillpore filter behind the mixing and analyze for HPLC.
3. chromatographic condition
Chromatographic column: TSK-gel ODS-80TM post (250mm * 4.6mm, 5 μ m); 30 ℃ of column temperatures; Sample size 20 μ L; Phase: the A that flows is acetonitrile, and B is acetic acid-ammonium acetate buffer solution (pH 3.4) of 0.05mol/L; Flow velocity is 1mL/min, gradient elution program: 0～20min, and the 5%A linearity rises to 25%A; 20～25min, 25%A; 25～30min, the 25%A linearity is down to 5%A; 30～35min, 5%A; UV-detector detection wavelength: 263nm (IQ, MeIQ, MeIQx, 4,8-DiMeIQx); Fluorescence detector wavelength (excitation/emission) program: 0～21min, 300nm/440nm (Norharman and Harman); 21～23.8min, 315nm/410nm (Trp-p-2 and PhIP); 23.8～35min, 265nm/410nm (Trp-p-1).
4. interpretation of result sees Table 1
Table 1
Annotate: (1) numeric representation is mean+SD (n=3); (2) ND=not detected.
As above shown in the table: the meat products that traditional processing mode is produced, heterocyclic amine content are about 20.89～108.84ng/g, and four non-meat product heterocyclic amine content are about 0.94～2.31ng/g, and heterocyclic amine content reduces greatly.
Two, the detection of four non-meat products benzo [a] pyrenes
Adopt GB/T 5009.27-2003 that four non-meat products benzo [a] pyrenes are measured.Its result is as shown in table 2:
Table 2
Annotate: numeric representation is mean+SD (n=3)
As above shown in the table: the meat products that traditional processing mode is produced, B (a) P content are about 8.04～15.93 μ g/kg, and four non-meat product B (a) P content are less than 0.35 μ g/kg, and far below national standard 5.00 μ g/kg, B (a) P content reduces greatly.
Three, four non-meat products color and lusters are analyzed
1. subjective appreciation: evaluation group is made up of 10 lab assistants, mainly subjective appreciation is carried out in four non-meat products color and luster aspects, evaluates with the ten point system evaluation criteria for every, averages.Standards of grading see Table 3:
Table 3
Subjective appreciation the results are shown in Table 4:
Table 4
Annotate: numeric representation is mean+SD (n=3)
2. color difference analysis sees Table 5:
Table 5
Annotate: numeric representation is mean+SD (n=3)
Subjective appreciation result the present invention's four non-meat products as can be known is golden yellow partially, and color and luster is tempting; (the L value represents brightness according to chromatism data simultaneously in this, a* represents from carmetta to green scope, b* represents from yellow to blue scope) draw four non-meat products L values between 42～58, a*, b* value deflection yellow area, illustrate that meat products is golden yellow and glossy, this is consistent with the subjective appreciation result.
Four, four non-meat products local flavors are analyzed
Four non-meat products local flavor analyses adopt the volatile ingredient of SPME-GC-MS to identify (be example with four non-Soviet Union ducks).
1. sample-pretreating method
Adopt static headspace solid-phase microextraction method to carry out the extraction of flavor components.Combined type carbon molecular sieve-dimethyl silicone polymer (carboxen-polydimethylsiloxane, Car/PDMS) extracting head (it is 75 μ m that supelco, USA. are coated with thickness, and coating is Car/PDMS), insert in the extraction flask of sealing, sample size is 2/3 of extraction flask volume in the extraction flask.Extracting head is exposed in bottle head space on interior sample top, in 50 ℃ of extraction 35min.Utilize makings to be used in conjunction instrument and carry out the flavor components analysis.
2. gas spectral condition
DB-wax quartz capillary column (column length 30m, internal diameter 0.25mm, thickness 0.25 μ m), carrier gas is helium, and injector temperature is 250 ℃, and column flow rate is 0.8mLmin
-1, adopting three stage temperature programmings, initial temperature is 40 ℃ and keeps 4min that first temperature rise period, heating rate was 5 ℃ of min from 40 ℃ to 60 ℃
-1Second stage is from 60 ℃ to 120 ℃, and heating rate is 6 ℃ of min-1; Phase III, heating rate was 8 ℃ of min-1 from 120 ℃ to 230 ℃, and in 230 ℃ of reservation 8min, at 250 ℃ of desorb 3min.
3. mass spectrum condition
The ionization mode is EI+, and emission current is 200 μ A, electron energy 70ev, and interface temperature is 230 ℃, ion source temperature is 200 ℃, quality of scanning scope 33-500amu, detector voltage 350V.Utilize computer comparative sample and MANILIB, NSITDEMO, REPLIB, the mass spectrometric data in four standard spectrum storehouses of WLILEY is carried out composition and is identified, with similarity index (similar index, SI) and anti-phase (reverse similar index RSI) all greater than 700 as qualitative foundation, utilizes peak area to carry out the quantitative analysis of flavor components like index.
4. interpretation of result
Fumet has produced as dl-citrene, 1-octene-3-alcohol, 2-methoxyl group-5-(2-acrylic) phenol, valeral, enanthaldehyde, anti--the 2-heptenal, 3-furfural, anti-four non-meat products, instead-2,4-heptadienal, the 2-hendecanal, 4-heptenal, hexadecanoyl, arbricolin, 4-ethylo benzene formaldehyde, anti--2-decenal, suitable-aroma compounds such as 2-nonenyl aldehyde.These compounds have played the meat products local flavor and have replenished and perfect effect, make it have strong delicate fragrance.
Claims (9)
1. non-meat products processing method, it is characterized in that this method comprises that fresh meat is pickled the back passes through the hot blast shortening, the condition that the hot blast shortening adopts is: after keeping 15～45min under 90～100 ℃ of conditions of temperature, with the meat products surface of fumet spray after pickling, be warming up to 120～130 ℃ again and keep 20～40min; Described fresh meat is poultry, poultry meat or the flesh of fish; Described fumet prepares by the following method: D-glucose 1%～9%, L-lysine 2%～8%, thiamine 5%～10%, D-wood sugar 5%～7%, L-glutamic acid 4%～10%, L-cysteine 8%～15%, L-alanine 5%～12%, hydrochloric acid 1%～5% and distilled water 35%～45% mix, and fully the dissolving back is transferred to 7.0 with hydrochloric acid or NaOH with the pH value of solution value.
2. according to claim 1 four non-meat products processing methods, it is characterized in that this method comprises that fresh meat is pickled the back passes through the hot blast shortening, the condition that the hot blast shortening adopts is: after keeping 15～45min under 90～100 ℃ of conditions of temperature, with the meat products surface of fumet spray after pickling, be warming up to 120～130 ℃ again and keep 20～40min; Be cooled to 80～100 ℃ then, keep spraying fumet behind 10～20min, keep 20～40min.
3. according to claim 2 four non-meat products processing methods; it is characterized in that described fumet prepares by the following method: with guaiacol 1%～5%; instead; instead-2; 4-heptadienal 1%～3%; 4-methyl guaiacol and 4 1%～6%; ethyl valerate 2%～10%; 3-acetyl group-2; 5-dimethyl furan 2%～4%; furfural 2%～4%; ethyl butyrate 1%～2%; 2-ethyl pyrazine 3%～5%; eugenol 2%～6%; 4-vinylphenol 2%～8%; 2; 5-dimethyl-3-acetyl furan 2%～3%; 2; 3-dimethyl pyrazine 2%～4%; methyl eugenol 2%～7%; 5 methyl furfural 2%～7%; maltol 2%～5%; acetic acid 12%～20%; ethanol 2%～10% and distilled water 30%～45% mix, fully dissolving.
4. according to claim 1 four non-meat products processing methods is characterized in that describedly keeping 1～2.5h under 40～60 ℃ of conditions before keeping 15～45min under 90～100 ℃ of conditions of temperature.
5. according to claim 1 four non-meat products processing methods is characterized in that the pickling liquid of pickling flesh of fish employing prepares by the following method: add 2～3g root of Dahurain angelica, 2～3g anise in the water per jin, 2～3g fennel seeds, 4～6g cassia bark, galingal 2～3g, Chinese prickly ash 1～2g, tsaoko 1～2g, cloves 4～6g, confuse 25～35g salt, 15～25g sugar, 15～25g cooking wine, 15～25g soy sauce, 2.5～3.5g sodium glutamate, after big fire was boiled, littler fire was kept 1～2h.
6. according to claim 1 four non-meat products processing methods, it is characterized in that the pickling liquid of pickling poultry or the employing of poultry meat prepares by the following method: add fructus amomi 3～5g, the root of Dahurain angelica 4～6g, cloves 4～5, tsaoko 0.5～1.5g, cassia bark 1～3g, cardamom 1～2g, dried orange peel 0.25～0.75g, fennel 2～3g, anistree 4～5g, refined salt 15～25g in the water per jin, stir.
7. according to claim 1 four non-meat products processing methods, the consumption that it is characterized in that described every kilogram of fresh meat fragrance-increasing agent is 5～15ml.
8. according to claim 2 four non-meat products processing methods, the consumption that it is characterized in that described every kilogram of fresh meat fumet is 5～15ml.
9. according to claim 1 four non-meat products processing methods is characterized in that described poultry is chicken, duck or goose, and poultry meat is pork, beef or mutton.
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| CN104305247B (en) * | 2014-10-23 | 2017-02-22 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method of instant meat product |
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