CN103027099A - Method for industrialization high value utilization of poultry myofibrillar protein - Google Patents
Method for industrialization high value utilization of poultry myofibrillar protein Download PDFInfo
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- CN103027099A CN103027099A CN201110302470XA CN201110302470A CN103027099A CN 103027099 A CN103027099 A CN 103027099A CN 201110302470X A CN201110302470X A CN 201110302470XA CN 201110302470 A CN201110302470 A CN 201110302470A CN 103027099 A CN103027099 A CN 103027099A
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Abstract
The invention relates to the technical field of food, in particular a method for industrialization high value utilization of a poultry myofibrillar protein. According to the invention, the myofibrillar protein in the poultry is extracted by a special processing technology for intensively processing into a high-grade modulation food. The flow of the processing technology comprises the steps that the poultry is pretreated, separated, degreased, rinsed, sprayed, squeezed and dewatered; and a finished product is packaged and made into poultry meat paste which is rich in the myofibrillar protein, and the poultry meat paste is frozen or not frozen. The method is suitable for industrial production; the color of the meat paste is light after the meat paste is rinsed and concentrated; an original rigid structure is changed; and the meat paste has the advantages of elasticity, high gel performance, low moisture content, convenience in transportation and capacity of being intensively processed. The method creates an intensive processing channel of poultry products, solves the problem of inadequate raw materials of the partial high-grade modulation food, reasonably distributes meat resource, is beneficial to the improvement of intensive processing degree of the poultry products, and accelerates the development of poultry farming in our country.
Description
Technical field
The present invention relates to food technology field, refer in particular to a kind of method of poultry fribrillin industrialization high-value-use.
Background technology
China is poultry cultivation big country, and poultry output occupies first place, the world, and the poultry meat processing degree of China is very low, is fresh and alive sale substantially and cuts apart sale, thereby reduced the product surcharge, causes the development of poultry product aquaculture to be subject to serious obstruction.
Publication number is the preparation method of CN 101455408A rejected layer's frozen meat-emulsion, this invention is exclusively used in rejected layer meat, remove first visible fat and the connective tissue of rejected layer meat, again to rejected layer meat rub, the processing such as rinsing is prepared into the fresh meat gruel, add at last antifreeze mixing, moulding and chilled storage, namely be prepared into rejected layer's frozen meat-emulsion.This invention is conducive to the deep processing of China's rejected layer, but the freezing meat gruel that this invention makes is aging because of muscle, and rinsing is simpler, and again deep processing performance is not high, and the suitable scope of application is less.
Summary of the invention
Problem for poultry deep processing deficiency, the invention provides a kind of method of poultry fribrillin industrialization high-value-use, resulting meat gruel (freezing or not freezing), not only color and luster is more shallow, gelling performance is high, moisture is low, and convenient transportation can be used for all kinds of high-grade meat products intensive processing.
For achieving the above object, technical solution of the present invention is:
A kind of method of poultry fribrillin industrialization high-value-use is characterized in that processing process is:
1. poultry preliminary treatment;
2. adopt the meat operation;
3. degreasing, rinsing process;
4. spray operation;
5. press dewatering operation;
6. finished product packing.
The usefulness of technique scheme is:
Contain a large amount of fribrillins in the poultry muscle protein, belong to salt soluble protein, with the rheological properties of meat products such as elasticity, quality, caking property etc. close relationship is arranged.Salt soluble protein can form the heat irreversible gel through heating, and gelling performance is good.Therefore, the salting-in protein that extracts in the poultry is made meat gruel, as meat products intensive processing raw material, makes various high-grade goods, solves the problem of high-grade goods raw material sources deficiency, starts the important in inhibitings such as poultry intensive processing channel.The method of poultry fribrillin industrialization high-value-use of the present invention has been removed significant quantities of fat composition and soluble protein in the poultry, blood stains, gained meat gruel color and luster is more shallow, changed original hard structure, high resilience, gelling performance is high, moisture is low, and convenient transportation is applicable to the particularly intensive processing of engineered food of meat products.
The specific embodiment
A kind of method operating procedure of poultry fribrillin industrialization high-value-use:
1. poultry preliminary treatment:
Poultry decaptitates after slaughtering, and removes pin, and internal organ are removed in peeling, remove visible fat and connective tissue, 5 ℃ of precoolings;
2. adopt the meat operation:
Joint is cut apart taking-up, rubs with 4～8mm orifice plate, and the meat kindred of skeleton separates gets meat, obtains respectively the preliminary treatment meat gruel;
3. degreasing, rinsing process:
The preliminary treatment fresh meat of gained is rotten use the rinsing water rinsing, adds purificant (accounting for the water ratio and be 0.1% sodium acid carbonate and accounting for the water ratio is 0.1% sodium chloride) in rinsing water, adjusting rinsing water pH7.0.During experiment, water temperature remains on 4-12 ℃, to prevent protein denaturation, about 5 minutes of low rate mixing adds the gel reinforcing agent again, this gel reinforcing agent is that to account for the water ratio be 0.1% food-grade calcium chloride, stirred 2 minutes, and left standstill the meat water stratification 11 minutes, the upper strata rinsing liquid that inclines is removed floating grease, blood stains; The rinsing number of times is more than or equal to 1.
4. spray operation:
Spray is removed the impurity such as blood stains, soluble protein, concentrated fribrillin;
5. press dewatering operation:
Press dewatering makes the moisture of product reach 80% content;
6. finished product packing:
Directly packing is used or is added antifreeze and cuts and freeze preservation after mixing packing, with the proportioning of antifreeze is: muddy flesh 100g, sucrose 4g, composite phosphate 0.4g.
Claims (9)
1. the method for a poultry fribrillin industrialization high-value-use is characterized in that processing process is:
1. poultry preliminary treatment;
2. adopt the meat operation;
3. degreasing, rinsing process;
4. spray operation;
5. press dewatering operation;
6. finished product packing.
2. the method for a kind of poultry fribrillin industrialization high-value-use as claimed in claim 1, it is characterized in that: described poultry preliminary treatment is: poultry decaptitates after slaughtering, remove pin, internal organ are removed in peeling, remove visible fat and connective tissue, 1～12 ℃ of precooling.
3. the method for a kind of poultry fribrillin industrialization high-value-use as claimed in claim 1, it is characterized in that: the described meat operation of adopting is: joint is cut apart taking-up, rub with 4～8mm orifice plate, the meat kindred of skeleton separates gets meat, and it is rotten to obtain respectively the preliminary treatment fresh meat.
4. the method for a kind of poultry fribrillin industrialization high-value-use as claimed in claim 1, it is characterized in that: described degreasing, rinsing process are: the preliminary treatment meat gruel rinsing water rinsing of gained, during rinsing, water temperature is 4-12 ℃, and about 3～5 minutes of low rate mixing, adds the gel reinforcing agent again and stirs 1～2 minute, left standstill 8～15 minutes, the upper strata rinsing liquid is removed in the hypsokinesis of meat water stratification, removes floating grease, blood stains, and the rinsing number of times is more than or equal to 1.
5. the method for a kind of poultry fribrillin industrialization high-value-use as claimed in claim 1, it is characterized in that: described press dewatering operation is: the moisture of product is 75%～85% behind the press dewatering.
6. the method for a kind of poultry fribrillin industrialization high-value-use as claimed in claim 1, it is characterized in that: described finished product packing is: directly packing is used or is added antifreeze and cuts and freeze preservation after mixing packing.
7. the method for a kind of poultry fribrillin industrialization high-value-use as claimed in claim 6, it is characterized in that: described adding is freezed agent and is: the ratio that adding sucrose accounts for the rear meat gruel of squeezing is 4%～6%, and the ratio that adding phosphate accounts for the rear meat gruel of squeezing is 0.3%～0.5%.
8. the method for a kind of poultry fribrillin industrialization high-value-use as claimed in claim 4, it is characterized in that: adding in the described rinsing water has purificant, can regulate rinsing water pH6～8, have gel intensifier Ca 2+ activator protein active but add after the rinsing.
9. the method for a kind of poultry fribrillin industrialization high-value-use as claimed in claim 8, it is characterized in that: described purificant is dietary alkali and sodium chloride, wherein: the water ratio that accounts for of dietary alkali is 0.05%～0.5%, and the water ratio that accounts for of sodium chloride is 0.05%～0.5%; Described gel reinforcing agent is calcium salt, comprises can be used for the food-grade calcium chloride that food adds, wherein Ca
2+The ratio that accounts for water is 0.005mol/L～0.05mol/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110302470XA CN103027099A (en) | 2011-09-30 | 2011-09-30 | Method for industrialization high value utilization of poultry myofibrillar protein |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110302470XA CN103027099A (en) | 2011-09-30 | 2011-09-30 | Method for industrialization high value utilization of poultry myofibrillar protein |
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| CN103027099A true CN103027099A (en) | 2013-04-10 |
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| CN201110302470XA Pending CN103027099A (en) | 2011-09-30 | 2011-09-30 | Method for industrialization high value utilization of poultry myofibrillar protein |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564143A (en) * | 2013-10-14 | 2014-02-12 | 中国肉类食品综合研究中心 | Preparation method of fibrillin with high gel property |
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| CN101161671A (en) * | 2007-11-15 | 2008-04-16 | 天津商业大学 | Method for extracting fibrillin from chicken |
| CN101455408A (en) * | 2008-12-18 | 2009-06-17 | 南通市德心食品有限公司 | Rejected layer's frozen meat-emulsion preparation method |
| CN101940232A (en) * | 2009-07-06 | 2011-01-12 | 赵保雷 | Meat paste rinsing method |
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2011
- 2011-09-30 CN CN201110302470XA patent/CN103027099A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161671A (en) * | 2007-11-15 | 2008-04-16 | 天津商业大学 | Method for extracting fibrillin from chicken |
| CN101455408A (en) * | 2008-12-18 | 2009-06-17 | 南通市德心食品有限公司 | Rejected layer's frozen meat-emulsion preparation method |
| CN101940232A (en) * | 2009-07-06 | 2011-01-12 | 赵保雷 | Meat paste rinsing method |
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| 张松，彭增起，周光宏: "《漂洗对淘汰蛋鸡肉糜蛋白质含量以及凝胶特性的影响》", 《江西农业学报》, vol. 20, no. 4, 15 April 2008 (2008-04-15) * |
| 张松: "淘汰蛋鸡肉糜加工工艺的研究", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》, no. 8, 15 August 2009 (2009-08-15) * |
| 李乃胜，薛长湖: "《中国海洋水产品现代加工技术与质量安全》", 31 May 2010, article "《鱼糜及鱼糜制品》" * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564143A (en) * | 2013-10-14 | 2014-02-12 | 中国肉类食品综合研究中心 | Preparation method of fibrillin with high gel property |
| CN103564143B (en) * | 2013-10-14 | 2015-07-01 | 中国肉类食品综合研究中心 | Preparation method of fibrillin with high gel property |
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Application publication date: 20130410 |