CN103005475A - Method for processing nitrite-free color-developed dried meat slices based on maillard reaction of sucrose hydrolyzate - Google Patents
Method for processing nitrite-free color-developed dried meat slices based on maillard reaction of sucrose hydrolyzate Download PDFInfo
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- CN103005475A CN103005475A CN2012104931338A CN201210493133A CN103005475A CN 103005475 A CN103005475 A CN 103005475A CN 2012104931338 A CN2012104931338 A CN 2012104931338A CN 201210493133 A CN201210493133 A CN 201210493133A CN 103005475 A CN103005475 A CN 103005475A
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Abstract
The invention discloses a method for processing nitrite-free color-developed dried meat slices based on the maillard reaction of sucrose hydrolyzate. The method comprises the following steps: preparing sucrose and water into a solution in a certain proportion, and carrying out pyrohydrolysis on the solution so as to obtain sucrose hydrolyzate; then, selecting lean meat loaves of pork hind legs, and after carrying out mechanical tenderization on the lean meat loaves, cutting the lean meat loaves into pork slices, and carrying out compound protease hydrolysis on the pork slices; adding the prepared sucrose hydrolyzat into the pork slices subjected to protease hydrolysis, adding auxiliary materials into the pork slices, and carrying out mixed curing on the obtained mixture; placing the cured pork slices into a vacuum roll kneading machine to carry out vacuum roll kneading; and after carrying out unfolded sieving on the pork slices subjected to roll kneading, carrying out zone temperature control for dewatering and drying of the pork slices, and then carrying out infrared braking on the pork slices subjected to dewatering so as to obtain nitrite-free color-developed dried meat slices. According to the invention, aiming at the technical problem that nitrites can not be added into dried meat slices, the maillard reactants of sucrose hydrolyzate, instead of nitrites, are used for carrying out color development in dried meat slices, so that dried meat slices can keep good colors in six months, and the occurrence of a cancerogenic substance nitrosamine can be avoided, thereby improving the product safety.
Description
Technical field
The present invention relates to the processing technical field of meat products, more specifically to a kind of cold cuts dried product based on sucrose hydrolysis liquid Maillard reaction without nitre color development technology and this technology of application without nitre color development jerky processing method.
Background technology
Dried pork slice be pork through section, seasoning, pickle, spread out dried ripe, lamelliform a kind of meat products that the techniques such as sieve, oven dry, baking are made, be traditional cuisines of China, have high protein, low fat, fragrance strong, leave a lasting and pleasant impression or aftertaste, the characteristics such as instant.Use traditionally natrium nitrosum as the colour former of jerky goods, but natrium nitrosum has serious toxic and side effect, it can make hemoglobin change ferrihemoglobin into and lose oxygen carrying capacity, very easy formation strong carcinogen nitrosamine in its savings body.Pay much attention to the safety problem of nitrite in food countries in the world, before not having desirable substitute, its consumption is limited in floor level always.Food additives Application standard (GB2760-2011) regulation cold cuts dried product must not add nitrous, this has brought great challenge for the development of jerky industry, and studying a kind of Novel dry meat products has become the difficult problem that the jerky industry needs to be resolved hurrily without the alternative nitrite chromogenic technology of nitre color development technology.The meat products of having seen at present has yolk powder color development, monascorubin color development, ethyl maltol and the ironic citrate color development etc. of carbon monoxide color development, dinitroso heme color development, wink-dry without nitre color development technology, exists not to be suitable for the jerky goods or the problem such as color and luster is unstable, local flavor is bad.The present invention utilizes the Maillard reaction thing of sucrose hydrolysis liquid to substitute color and luster and the local flavor that nitrous color development in jerky improves jerky.
Summary of the invention
The invention provides a kind of based on sucrose hydrolysis liquid Maillard reaction without nitre color development jerky processing method, it not only can produce color and luster and the local flavor that people like, and can avoid the generation of nitrosamine carcinogen, the security that has improved product.
The present invention has adopted following technical scheme: a kind of based on sucrose hydrolysis liquid Maillard reaction without nitre color development jerky processing method, it may further comprise the steps: step 1, with a certain proportion of sucrose and water wiring solution-forming, behind heating hydrolysis, make sucrose hydrolysis liquid; Step 2 is chosen pig back leg lean meat piece, after mechanical tenderization, is cut into the collop that thickness is 2-3mm, carries out composite protease hydrolysis; Step 3 adds step 2 in the collop of enzyme hydrolysis with the prepared sucrose hydrolysis liquid of step 1, adds auxiliary material, and mixing is pickled; Step 4 is put into the vacuum tumbler with the collop of step 3 gained and is vacuumized tumbling; Step 5 is passed through step 4 the collop of tumbling behind the sieve of stand, carries out subregion temperature control dehydration drying, carries out infrared baking after the dehydration and makes without nitre color development jerky.
The ratio of the sucrose described in the step 1 of the present invention and water is 2:1-3:1, described heating hydrolysis method is at 100-140 ℃ of lower slowly hydrolysis 15-30min, be warming up to rapidly 170-195 ℃ of hydrolysis 2-6min, the water that adds 1.5-2.5 times of sucrose weight stirs, and makes sucrose hydrolysis liquid.Mechanical tenderization described in the step 2 of the present invention is by being installed in the stainless steel tenderization cutter on the brine injector with cube meat, muscle fibre is cut off regularly, described compound protease includes the bromelain of 30%-60%, the papain of 10%-40% and the flavor protease of 30%-50%, compound protease is 1:2000-1:3500 with meat gross weight ratio, the temperature of enzymolysis processing is 10-20 ℃, the time of enzymolysis processing is 4-10min, and the pH value of enzymolysis processing is the natural pH value of cube meat.Sucrose hydrolysis liquid consumption described in the step 3 of the present invention is the 0.5%-1.5% of meat gross weight, described supplementary product consumption is the 25%-40% of meat gross weight, and auxiliary material comprises that salt, sucrose, egg, fish stick, monosodium glutamate, pepper powder, five-spice powder, sodium lactate, pyrophosphate, tripolyphosphate, hexametaphosphate and other utilize liquid that natural flavouring produces or one or more mixtures in the powdery seasonings.The vacuum of the vacuum tumbler described in the step 4 of the present invention is 0.06-0.1Mpa, and the tumbling time is 30-50mi n, and the environment temperature of tumbling is controlled at 15 ℃.Subregion temperature control dehydration drying equipment described in the step 5 of the present invention is for lengthening baker, inlet temperature 40-55 ℃, outlet temperature 70-85 ℃, dewatering time 4-6.5h; Described infrared baking temperature is 170-210 ℃, and the baking time is 20-120s.
The present invention has following beneficial effect: the present invention is on the basis of traditional jerky processing, utilize the Maillard reaction thing of sucrose hydrolysis liquid to replace nitrous color development in jerky, adopt composite protease hydrolysis technology, vacuum tumbling technology and subregion temperature control dehydration technology, produce a kind of pure natural without nitre the color producing species, both made jerky produce color and luster and local flavor that people like, can avoid again the generation of nitrosamine carcinogen, improve the security of product.Jerky can keep preferably color and luster and local flavor in 6 months, nitrate residue is below 3mg/kg after testing, meet the standard that the GB2762-2005 pollutants in food is limited the quantity of, solved the technical barrier of jerky without the nitre color development, this technical method also can be applicable in other the cold cuts dried product processing simultaneously, promotes the healthy and rapid development of cold cuts dried product industry.
Description of drawings
Fig. 1 is process chart of the present invention.
The specific embodiment
Further specify the present invention below by embodiment.
Embodiment 1
Flow process such as Fig. 1.With sucrose and the water ratio wiring solution-forming in 2.5:1, at 120 ℃ of lower slowly hydrolysis 22min, be warming up to rapidly 180 ℃ of hydrolysis 3mi n, the water that adds 2 times of sucrose weight stirs, and makes sucrose hydrolysis liquid; Get the pig back leg lean meat piece of the cold aquatic foods of double centner, by being installed in the stainless steel tenderization cutter on the brine injector, muscle fibre is cut off regularly cube meat, then with slicer cube meat is cut into the thick collop of 2.5mm; Add mass ratio and be the compound protease of 1:3000 at 15 ℃ of lower hydrolysis process collop 6min, wherein compound protease includes 40% bromelain, 10% papain and 50% flavor protease; Add 1% sucrose hydrolysis liquid and 34% various auxiliary materials behind the enzymolysis, auxiliary material is that salt, sucrose, egg, fish stick, monosodium glutamate, pepper powder, five-spice powder, sodium lactate, pyrophosphate, tripolyphosphate, hexametaphosphate and other utilize liquid that natural flavouring produces or one or more mixtures in the powdery seasonings; Vacuum knead-salting 40min under about 15 ℃ low temperature, vacuum is 0.08Mpa; Collop after pickling adopts subregion temperature control dehydration mode to carry out drying behind thin bamboo strips used for weaving sieve stand sieve, and the inlet temperature that lengthens baker is made as 50 ℃, and outlet temperature is made as 75 ℃, dehydrates 5h, after coming out of the stove at baker room slow cooling to about 45 ℃, the demoulding; Adopt the automatic numerical control infrared oven at 185 ℃ of lower baking 80s the semi-finished product after the demoulding; With the cooling of the jerky after the baking, pressing, section, detection and packing; Product is through being up to the standards without nitre color development jerky finished product.
Embodiment 2
With sucrose and the water ratio wiring solution-forming in 3:1, at 140 ℃ of lower slowly hydrolysis 15min, be warming up to rapidly 195 ℃ of hydrolysis 2min, the water that adds 2.5 times of sucrose weight stirs, and makes sucrose hydrolysis liquid; Get the pig back leg lean meat piece of the cold aquatic foods of double centner, by being installed in the stainless steel tenderization cutter on the brine injector, muscle fibre is cut off regularly cube meat, then with slicer cube meat is cut into the thick collop of 3mm; Add mass ratio and be the compound protease of 1:2000 at 10 ℃ of lower hydrolysis process collop 10min, wherein compound protease includes 60% bromelain, 10% papain and 30% flavor protease; Add 0.5% sucrose hydrolysis liquid and 40% various auxiliary materials behind the enzymolysis, auxiliary material is that salt, sucrose, egg, fish stick, monosodium glutamate, pepper powder, five-spice powder, sodium lactate, pyrophosphate, tripolyphosphate, hexametaphosphate and other utilize liquid that natural flavouring produces or one or more mixtures in the powdery seasonings; Vacuum knead-salting 50min under about 15 ℃ low temperature, vacuum is 0.1Mpa; Collop after pickling adopts subregion temperature control dehydration mode to carry out drying behind thin bamboo strips used for weaving sieve stand sieve, and the inlet temperature that lengthens baker is made as 40 ℃, and outlet temperature is made as 70 ℃, dehydrates 6.5h, after coming out of the stove at baker room slow cooling to about 45 ℃, the demoulding; Adopt the automatic numerical control infrared oven at 210 ℃ of lower baking 20s the semi-finished product after the demoulding; With the cooling of the jerky after the baking, pressing, section, detection and packing; Product is through being up to the standards without nitre color development jerky finished product.
Embodiment 3
With sucrose and the water ratio wiring solution-forming in 2:1, at 100 ℃ of lower slowly hydrolysis 30min, be warming up to rapidly 170 ℃ of hydrolysis 6min, the water that adds 1.5 times of sucrose weight stirs, and makes sucrose hydrolysis liquid; Get the pig back leg lean meat piece of the cold aquatic foods of double centner, by being installed in the stainless steel tenderization cutter on the brine injector, muscle fibre is cut off regularly cube meat, then with slicer cube meat is cut into the thick collop of 2mm; Add mass ratio and be the compound protease of 1:3500 at 20 ℃ of lower hydrolysis process collop 4min, wherein compound protease includes 30% bromelain, 40% papain and 30% flavor protease; Add 1.5% sucrose hydrolysis liquid and 25% various auxiliary materials behind the enzymolysis, auxiliary material is that salt, sucrose, egg, fish stick, monosodium glutamate, pepper powder, five-spice powder, sodium lactate, pyrophosphate, tripolyphosphate, hexametaphosphate and other utilize liquid that natural flavouring produces or one or more mixtures in the powdery seasonings; Vacuum knead-salting 30min under about 15 ℃ low temperature, vacuum is 0.06Mpa; Collop after pickling adopts subregion temperature control dehydration mode to carry out drying behind thin bamboo strips used for weaving sieve stand sieve, and the inlet temperature that lengthens baker is made as 55 ℃, and outlet temperature is made as 85 ℃, dehydrates 4h, after coming out of the stove at baker room slow cooling to about 45 ℃, the demoulding; Adopt the automatic numerical control infrared oven at 170 ℃ of lower baking 120s the semi-finished product after the demoulding; With the cooling of the jerky after the baking, pressing, section, detection and packing; Product is through being up to the standards without nitre color development jerky finished product.
Claims (3)
- One kind based on sucrose hydrolysis liquid Maillard reaction without nitre color development jerky processing method, it is characterized in that may further comprise the steps:Step 1 with sucrose and the water wiring solution-forming of 2:1-3:1, at 100-140 ℃ of lower slowly hydrolysis 15-30min, is warming up to rapidly 170-195 ℃ of hydrolysis 2-6min, and the water that adds 1.5-2.5 times of sucrose weight stirs, and makes sucrose hydrolysis liquid;Step 2 is chosen pig back leg lean meat piece, after mechanical tenderization, is cut into the collop that thickness is 2-3mm, carries out composite protease hydrolysis;Step 3, the prepared sucrose hydrolysis liquid of step 1 is added step 2 in the collop of enzyme hydrolysis, add auxiliary material, mixing is pickled, sucrose hydrolysis liquid consumption is the 0.5%-1.5% of meat gross weight, supplementary product consumption is the 25%-40% of meat gross weight, and auxiliary material comprises that salt, sucrose, egg, fish stick, monosodium glutamate, pepper powder, five-spice powder, sodium lactate, pyrophosphate, tripolyphosphate, hexametaphosphate and other utilize liquid that natural flavouring produces or one or more mixtures in the powdery seasonings;Step 4 is put into the vacuum tumbler with the collop of step 3 gained and is vacuumized tumbling, and the vacuum of vacuum tumbler is 0.06-0.1Mpa, and the tumbling time is 30-50min, and the environment temperature of tumbling is controlled at 15 ℃;Step 5 is passed through step 4 the collop of tumbling behind the sieve of stand, carries out subregion temperature control dehydration drying, carries out infrared baking after the dehydration and makes without nitre color development jerky.
- According to claim 1 based on sucrose hydrolysis liquid Maillard reaction without nitre color development jerky processing method, it is characterized in that the mechanical tenderization of telling in the step 2 for cube meat by being installed in the stainless steel tenderization cutter on the brine injector, muscle fibre is cut off regularly; Described compound protease includes the bromelain of 30%-60%, the papain of 10%-40% and the flavor protease of 30%-50%, compound protease is 1:2000-1:3500 with meat gross weight ratio, the temperature of enzymolysis processing is 10-20 ℃, the time of enzymolysis processing is 4-10min, and the pH value of enzymolysis processing is the natural pH value of cube meat.
- According to claim 1 based on sucrose hydrolysis liquid Maillard reaction without nitre color development jerky processing method, it is characterized in that the subregion temperature control dehydration drying equipment described in the step 5 is for lengthening baker, inlet temperature 40-55 ℃, outlet temperature 70-85 ℃, dewatering time 4-6.5h; Described infrared baking temperature is 170-210 ℃, and the baking time is 20-120s.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104839745A (en) * | 2015-04-20 | 2015-08-19 | 中国农业科学院农产品加工研究所 | Self-originating in situ flavor enhancing method of quantitatively stewed meat products |
| CN107159074A (en) * | 2017-04-17 | 2017-09-15 | 江苏大学 | A kind of method for shortening the solid phase Maillard reaction time |
| CN108850856A (en) * | 2017-11-09 | 2018-11-23 | 江苏农牧科技职业学院 | A kind of production method of multi-strain fermentation jerky |
| CN110122807A (en) * | 2019-06-27 | 2019-08-16 | 山东农业大学 | A kind of black haw and preparation method thereof |
| CN115355675A (en) * | 2022-08-15 | 2022-11-18 | 江苏味巴哥食品股份有限公司 | Color development process for saltless dried pork slices and low-temperature water control drying device thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839745A (en) * | 2015-04-20 | 2015-08-19 | 中国农业科学院农产品加工研究所 | Self-originating in situ flavor enhancing method of quantitatively stewed meat products |
| CN104839745B (en) * | 2015-04-20 | 2018-07-24 | 中国农业科学院农产品加工研究所 | A kind of quantitative stew in soy sauce meat products from source property original position flavour enhancing method |
| CN107159074A (en) * | 2017-04-17 | 2017-09-15 | 江苏大学 | A kind of method for shortening the solid phase Maillard reaction time |
| CN108850856A (en) * | 2017-11-09 | 2018-11-23 | 江苏农牧科技职业学院 | A kind of production method of multi-strain fermentation jerky |
| CN110122807A (en) * | 2019-06-27 | 2019-08-16 | 山东农业大学 | A kind of black haw and preparation method thereof |
| CN110122807B (en) * | 2019-06-27 | 2022-02-01 | 山东农业大学 | Black hawthorn and preparation method thereof |
| CN115355675A (en) * | 2022-08-15 | 2022-11-18 | 江苏味巴哥食品股份有限公司 | Color development process for saltless dried pork slices and low-temperature water control drying device thereof |
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Application publication date: 20130403 |