CN102987427A - Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method - Google Patents
Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method Download PDFInfo
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- CN102987427A CN102987427A CN2012105106291A CN201210510629A CN102987427A CN 102987427 A CN102987427 A CN 102987427A CN 2012105106291 A CN2012105106291 A CN 2012105106291A CN 201210510629 A CN201210510629 A CN 201210510629A CN 102987427 A CN102987427 A CN 102987427A
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Abstract
The invention relates to a turkey leg pickling air-drying mature protein hydrolysis process regulation and control method and belongs to the technical field of livestock product deep processing. The method comprises the following steps of: cleaning and draining a raw material turkey leg (lower leg with skin), uniformly smearing 2- 4 percent (W/W meat weight) of edible salt on the surface of the raw material turkey leg, and pickling under the conditions of temperature of 5+/-3 DEG C and humidity of 78+/-5 percent RH; after pickling is finished, putting the raw material turkey leg in an environment of the temperature of 35 to 45 DEG C and the humidity of (65+/-5) percent RH, reinforcing the high temperature for 120+/-10 minutes, and regulating and controlling the activity of endogenous enzyme; controlling the start drying temperature at 16 to 18 DEG C, rising the temperature at the speed of 1 DEG C per 24 hours, controlling the humidity at 68 to 76 percent RH, dropping according to the gradient within 0.5 percent, and drying and maturing for 8 to 12 days. By the method, the turkey leg is processed by a temperature and humidity control technology and a high temperature reinforcing technology, so that the activity of the endogenous enzyme is improved, and protein hydrolysis is promoted; and furthermore, the content of main amino acid is increased, and the favor quality of a product is improved.
Description
One, technical field
The present invention relates to a kind of turkey leg and pickle air-drying maturation process control proteolysis method, belong to livestock products deep process technology field, is to adopt temperature and humidity control to strengthen the process of high temperature regulation and control endogenous enzymes processing turkey leg specifically.
Two, background technology
Turkey originates in the U.S., and existing deep processed product appears on the market at present.China's turkey aquaculture industry is at the early-stage, and the market space is huge, and turkey is individual large, thick and the suitable deep processing of meat fiber, but present domestic turkey deep processed product kind is few, and the product that is fit to Chinese traditional properties characteristic does not almost have, and this state has restricted the scale development of turkey aquaculture industry.The present invention pickles on the air-drying maturation technique basis and employing reinforcement high-temperature technology raising protein-fat-decomposing oxidation and flavor quality formation speed at traditional salted and cured meat products, develops turkey new product distinctive for its traditional properties.
Three, summary of the invention
That technical problem the object of the invention is is at the early-stage for domestic turkey aquaculture industry, lack deep processed product, according to the turkey meat quality characteristic, provide a kind of turkey leg to pickle the air-drying maturation deep working method, exploitation turkey new product is also promoted the proteolysis degree.
The object of the present invention is achieved like this for technical scheme:
A kind of turkey leg air-drying maturation processing method is characterized in that:
Leg under the frozen turkey is thawed down naturally in 4 ℃, drain surface moisture, the picking quality is smeared 2%-4% (W/W at the turkey leg of (900 ± 150) g and at its surface uniform
Meat is heavy) salt, under (5 ± 3) ℃, humidity (78 ± 5) %RH condition, pickled 3 days; Pickle and strengthen high-temperature process in the temperature and humidity control environment that is placed on 35-45 ℃ after the end and improve the regulation and control endogenous enzyme activity; Then control initial air-dry temperature in 16 ℃ of-18 ℃ of scopes, progressively heated up air-drying maturation 8-12 days according to 1 ℃/24 hours, humidity is controlled at 68%-76%RH scope inside gradient and descends, and descends 0.5% every day.
Beneficial effect the invention has the advantages that:
(1) the present invention adopts the modern air-dry maturation process of temperature and humidity control, by strengthening high-temperature technology and improving the air-drying maturation temperature, improve endogenous proteinase lipase active in the turkey muscle, accelerated the protein-fat-hydrolysis, improved the flavor quality of air-dry turkey leg product.
(2) the present invention is individual large according to turkey, and the quality characteristic that meat fiber is thick, fat content is higher provides a kind of turkey leg to pickle the air-drying maturation deep working method, develops a kind of turkey new product with traditional salted and cured meat products flavor quality characteristic.
Four, description of drawings
Accompanying drawing 1: the impact that temperature is lived on the AAP enzyme
Five, the specific embodiment:
The invention will be further described below in conjunction with embodiment.
Embodiment 1:
Leg is as raw material (900 ± 150g) under the frozen turkey, extract alanyl-amino peptidase (AAP), carry out temperature to the single factor experiment of AAP activity influence, measure that AAP under the differential responses temperature conditions is active to present the variation tendency that raises first and reduce afterwards such as accompanying drawing 1:AAP activity along with the rising of temperature; Form critical value at 37.5 ℃, the AAP activity sharply descended after temperature surpassed critical value, therefore temperature is improved between 35 ℃～40 ℃ and can regulate and control the AAP activity by Effective Raise, accelerate the formation of the flavor quality of proteolysis and air-dry turkey leg product, excess Temperature also can suppress activity and the protein-fat-hydrolysis of AAP.
Embodiment 2:
(900 ± 150g) thaw down naturally in 4 ℃, drain surface moisture, and then the turkey leg of picking size, shape homogeneous carries out orthogonal test by table 1 with leg under the frozen turkey.
The dry-salt turkey leg air-drying maturation of table 1 technique L9 (3
3) Orthogonal Experiment and Design
According to table 1 experimental design, first smear half salt of curing salt amount at the turkey leg surface uniform, in 6 ℃, pickle 4 hours under the 80%RH condition after, smear again remaining salt and pickled 3 days; Pickle and finish to be placed on the temperature and humidity control environment, under 33 ℃-48 ℃ of temperature, humidity 80%RH condition, strengthened high temperature 120 minutes, and then according to 18 ℃ of initial temperatures, with 1 ℃/24 hours heating schedules air-drying maturation progressively, humidity is controlled at 68%-76%RH scope inside gradient and descends, and descends 0.5% every day.
Experimental result:
Air-drying maturation 6 days, 8 days, 10 days is sampling respectively, and measures sense organ, water activity, salt content, AAP activity and the free aminoacid content of product, the results are shown in Table 2, table 3.Orthogonal experiment results shows: experimental factor is curing salt amount＞air-dry fate＞reinforcements high-temperature temperature to the strong and weak order of the impact of water activity and salt content, 4% use the salt amount, air-drying maturation can make product water activity be reduced to 0.951 in 10 days, was conducive to preserve; The optimum combination that obtains take the AAP activity as target is A3B2C1, and strengthening temperature is 40 ℃, and this moment, near 37.5 ℃ of the suitableeest enzyme reaction temperatures of AAP, the AAP activity under this technological temperature will be higher than other groups.On the strong and weak order of the impact of sensory evaluation scores and free amino acid total amount be: air-dry fate＞reinforcement high-temperature temperature＞curing salt amount; Be respectively A2B3C3 and A1B2C3 with sensory evaluation scores and free amino acid total amount as the optimum combination of optimization aim, it is high namely to strengthen high-temperature temperature 40-48 ℃, 10 days proteolysis degree of air-drying maturation, and amino acid content is many, and the flavor quality of product is better.
The dry-salt turkey leg air-drying maturation of table 2 process optimization experimental result
Annotate: different letter representation significant differences (P＜0.05) in the same column
Table 3 orthogonal test Analysis of Free Amino result (mg/100g meat is heavy)
Can be got by table 3: the A1B3C3 group, be curing salt amount 2%, strengthen 48 ℃ of high-temperature temperatures, 10 days total amino acid content of air-drying maturation is up to 11 58.387mg/100g, increase by 252% than raw material, wherein main flavour amino acid: glutamic acid has increased by 39 times, alanine and has increased by 3 times, valine and increased by 17 times, leucine and increased by 24 times, lysine and change little.
The importance of comprehensive each index: free amino acid total amount＞AAP activity＞sensory evaluation scores＞water activity＞salt content, determine that finally the optimum combination of process conditions is A1B2C3, namely the curing salt amount is 2%, strengthening high-temperature temperature is 40 ℃, air-drying maturation 10 days.
Claims (4)
1. a turkey leg is pickled air-drying maturation process control proteolysis method, is primarily characterized in that: the turkey leg surface uniform is smeared 2%-4% (W/W
Meat is heavy) salt, under (5 ± 3) ℃, (78 ± 5) %RH condition, pickled 3 days; Pickle and strengthen high-temperature process in the temperature and humidity control environment that is placed on 35-45 ℃ after the end and improve the regulation and control endogenous enzyme activity, then be controlled at humidity according to 1 ℃/24 hours programming rate, humidity and be controlled in the 68%-76%RH scope air-drying maturation 8-12 days.
2. the pickling process of turkey leg according to claim 1, it is characterized in that: pickle the salt method on twice that adopts, on the first time all with 50% of salt amount, pickle and treated that salinity absorbs fully in 3-4 hour and the surface is unlikely will remain salt when too dried again and evenly spread upon the turkey leg surface, under (5 ± 3) ℃, (78 ± 5) %RH condition, pickled 3 days.
3. the reinforcement high-temperature technology of turkey leg according to claim 1, it is characterized in that: pickle and strengthen immediately high-temperature process after the end: in 35-45 ℃, the temperature and humidity control environment of (65 ± 3) %RH, strengthened high-temperature process 120 ± 10 minutes, improve regulation and control turkey meat endogenous enzyme activity.
4. turkey leg air-drying maturation technique according to claim 1, be primarily characterized in that: the initial temperature in the air-drying maturation process is controlled in 16 ℃ of-18 ℃ of scopes, progressively heated up air-drying maturation 8-12 days according to 1 ℃/24 hours, humidity is controlled at 68%-76%RH scope inside gradient and descends, and descends 0.5% every day.
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| CN103222639A (en) * | 2013-05-06 | 2013-07-31 | 南京农业大学 | Preparation method of old duck stewed soup produced by using rejected laying duck |
| CN103271365A (en) * | 2013-05-29 | 2013-09-04 | 南京农业大学 | Processing method for naturally fermenting low-sodium dry cured meat product |
| CN103932216A (en) * | 2014-01-28 | 2014-07-23 | 南通双和食品有限公司 | Air-drying and aging processing method of Langshan chicken |
| CN115067476A (en) * | 2022-06-14 | 2022-09-20 | 江苏省农业科学院 | Method for processing pre-conditioned crispy young pigeons |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222639A (en) * | 2013-05-06 | 2013-07-31 | 南京农业大学 | Preparation method of old duck stewed soup produced by using rejected laying duck |
| CN103271365A (en) * | 2013-05-29 | 2013-09-04 | 南京农业大学 | Processing method for naturally fermenting low-sodium dry cured meat product |
| CN103932216A (en) * | 2014-01-28 | 2014-07-23 | 南通双和食品有限公司 | Air-drying and aging processing method of Langshan chicken |
| CN115067476A (en) * | 2022-06-14 | 2022-09-20 | 江苏省农业科学院 | Method for processing pre-conditioned crispy young pigeons |
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Application publication date: 20130327 |