CN103907941A - Method for reducing norharman and harman in pork cooked in soy sauce - Google Patents
Method for reducing norharman and harman in pork cooked in soy sauce Download PDFInfo
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- CN103907941A CN103907941A CN201410126045.3A CN201410126045A CN103907941A CN 103907941 A CN103907941 A CN 103907941A CN 201410126045 A CN201410126045 A CN 201410126045A CN 103907941 A CN103907941 A CN 103907941A
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- meat
- norharman
- harman
- soy sauce
- sauced
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- PSFDQSOCUJVVGF-UHFFFAOYSA-N harman Chemical compound C12=CC=CC=C2NC2=C1C=CN=C2C PSFDQSOCUJVVGF-UHFFFAOYSA-N 0.000 title claims abstract description 75
- AIFRHYZBTHREPW-UHFFFAOYSA-N β-carboline Chemical compound N1=CC=C2C3=CC=CC=C3NC2=C1 AIFRHYZBTHREPW-UHFFFAOYSA-N 0.000 title claims abstract description 75
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 20
- 235000015277 pork Nutrition 0.000 title abstract 6
- 235000013372 meat Nutrition 0.000 claims abstract description 67
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013736 caramel Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000009023 Myrrhis odorata Species 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000003086 colorant Substances 0.000 claims description 20
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000010438 heat treatment Methods 0.000 abstract description 8
- 239000000049 pigment Substances 0.000 abstract description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- -1 Heterocyclic amine compound Chemical class 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 239000002932 luster Substances 0.000 description 8
- 235000013409 condiments Nutrition 0.000 description 5
- 238000003672 processing method Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- PAYRUJLWNCNPSJ-UHFFFAOYSA-N Aniline Chemical compound NC1=CC=CC=C1 PAYRUJLWNCNPSJ-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- NSBVOLBUJPCPFH-UHFFFAOYSA-N 5h-pyrido[3,2-b]indole Chemical class C1=CN=C2C3=CC=CC=C3NC2=C1 NSBVOLBUJPCPFH-UHFFFAOYSA-N 0.000 description 1
- BPMFPOGUJAAYHL-UHFFFAOYSA-N 9H-Pyrido[2,3-b]indole Chemical class C1=CC=C2C3=CC=CC=C3NC2=N1 BPMFPOGUJAAYHL-UHFFFAOYSA-N 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 101710138657 Neurotoxin Proteins 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000004440 column chromatography Methods 0.000 description 1
- UNXNGGMLCSMSLH-UHFFFAOYSA-N dihydrogen phosphate;triethylazanium Chemical compound OP(O)(O)=O.CCN(CC)CC UNXNGGMLCSMSLH-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 231100000025 genetic toxicology Toxicity 0.000 description 1
- 230000001738 genotoxic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 239000002581 neurotoxin Substances 0.000 description 1
- 231100000618 neurotoxin Toxicity 0.000 description 1
- 230000002352 nonmutagenic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000004992 toluidines Chemical class 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for reducing norharman and harman in pork cooked in soy sauce. The method comprises the following steps: 1. slicing fresh meat into meat blocks for later use; 2. adding water into a digester, adding the sliced meat blocks after water is boiled, setting the temperature of the digester to be 100 DEG C and heating for 1 hour; 3. adding 0.1g of anise, 0.1g of cinnamon, 0.05g of clove, 0.05g of fructus amomi, salt 3, caramel pigment and I+G, and regulating the temperature to be 70 DEG C, wherein the heating time is 2 hours. The caramel pigment and the I+G in the auxiliary materials can replace soy sauce in the process of preparing the pork cooked in soy sauce, the original flavor of the pork cooked in soy sauce is preserved, the content of norharman and harman in pork cooked in soy sauce can be effectively reduced, the safety of the pork cooked in soy sauce is improved, and the method can be applied to large-scale production.
Description
Technical field
The present invention relates to a kind of method that reduces norharman and harman in sauced meat, belong to food processing technology field.
Background technology
Heterocyclic amine compound is the polycyclc aromatic compound that the class that produces in meat hot procedure has carcinogenicity, mutagenicity.Chemical constitution, heterocyclic amine is divided into aminooimidazole azepine aromatic hydrocarbons (polarity heterocyclic amine) and amino carboline (nonpolar heterocyclic amine).Amino carboline class heterocyclic amine can be divided into α-carboline class, B-carboline class, gamma-carbolines class and δ-carboline class.Norharman (9H-pyrido [3,4-b] indoles) and harman (1-methyl-9H-pyrido [3,4-b] indoles) are two kinds of important B-carbolines, belong to nonpolar heterocyclic amine.Norharman and harman are auxiliary cause projecture, neurotoxin and enzyme inhibition factors, together with non-mutagenic compounds such as itself and aniline, toluidines etc. time, can produce and cause prominent active and form DNA compound, on the other hand, they also can strengthen the genotoxicity of other heterocyclic amines.
Sauced meat is as a kind of Traditional Chinese Meat Products, and the feature of, delicious flavour soft, with rich flavor with its quality extremely consumer is liked.But, ubiquity norharman and harman in commercially available sauced meat, average content is 18.67ngg
-1, 16.50ngg
-1, norharman (0.07-0.50ngg in the commercially available 5 kinds of kebob that detect far above Sun etc.
-1) and harman (0.40-1.36ngg
-1) content.With other traditional meat comparison, sauce system is the important processing link of sauced meat, and sauce process processed all be unable to do without soy sauce conventionally, also ubiquity norharman and harman in soy sauce, and in five kinds of commercial soy sauce, the average content of norharman, harman is 137.69ngg
-1, 196.35ngg
-1, therefore in sauced meat manufacturing process, probably exogenous auxiliary projecture norharman and the harman of causing that brings high-load into.
Summary of the invention
For above-mentioned technical problem, the present invention has designed and developed the preparation method that does not use soy sauce in a kind of sauced meat manufacturing process, and the method can reduce the norharman that forms in sauced meat and the content of harman.Keeping on the former zestful basis of sauce mutton, reducing norharman and the threat of harman to health generation taken in because of edible sauced meat.
Technical scheme provided by the present invention is as follows:
A method that reduces norharman and harman in sauced meat, is characterized in that, comprises the following steps:
Step 1, is cut into cube meat by fresh meat, for subsequent use;
Step 2 adds 300mL water in digester, adds the cube meat cutting described in 5 after water boil, and digester temperature setting is set to 100 DEG C, heating 1h;
Step 3 adds anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g in digester, adds caramel colorant and I+G, temperature is adjusted to 70 DEG C, heat time 2h.
According to aforesaid processing method, it is characterized in that: cube meat specification is 1cm × 2cm × 5cm, heavily about 20g, unified specification is to get rid of the impact of raw meat size on norharman and harman formation volume.
According to aforesaid processing method, it is characterized in that: the present invention adopts caramel colorant and I+G to replace soy sauce, has reduced the auxiliary content that causes projecture norharman and harman, the security that improves sauced meat goods.
According to aforesaid processing method, it is characterized in that: caramel colorant addition is 0.2%～0.4%.
According to aforesaid processing method, it is characterized in that: the addition of I+G is 0.04%～0.06%.
According to aforesaid processing method, it is characterized in that: every 30rin, cube meat in digester is turned over to once face.Can ensure that so the every one side of raw meat is heated evenly, and reduces experimental error.
Beneficial effect of the present invention is:
1, the present invention proposes and reduce norharman and harman method in sauced meat, the method is not used soy sauce.
2, the present invention, by using caramel colorant, makes the sauced meat making have tempting dark reddish brown or brown.
3, the present invention, by carrying out flavouring with I+G, makes sauced meat have strong sauced meat fragrance, delicious flavour, strong when trial test.
4, the present invention all makes material and all can obtain by commercial sources, and cost of manufacture is low, and can fully mechanized operation, saves manpower, can large-scale application in production.
Detailed description of the invention
For novelty of the present invention is better described, we have done a large amount of tentative experiments, below by specific embodiment, method of the present invention is described, but the present invention is not limited thereto.Now only several representative embodiment are listed below:
Embodiment 1
1) fresh meat is cut into the cube meat of 1cm × 2cm × 5cm, heavily about 20g, for subsequent use;
2) to the water that adds 300mL in digester, add step 1) 5 of cube meat, heat 1h at 100 DEG C;
3) add condiment: anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g; Soy sauce 4mL.
4) temperature setting is set to 70 DEG C, heating 2h.
Embodiment 2
1) fresh meat is cut into the cube meat of 1cm × 2cm × 5cm, heavily about 20g, for subsequent use;
2) to the water that adds 300mL in digester, add step 1) 5 of cube meat, heat 1h at 100 DEG C;
3) add condiment: anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g; Monascorubin 0.005g, I+G0.05%.
4) temperature setting is set to 70 DEG C, heating 2h.
Embodiment 3
1) fresh meat is cut into the cube meat of 1cm × 2cm × 5cm, heavily about 20g, for subsequent use;
2) to the water that adds 300mL in digester, add step 1) 5 of cube meat, heat 1h at 100 DEG C;
3) add condiment: anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g; Monascorubin 0.005g, monosodium glutamate 0.3%.
4) temperature setting is set to 70 DEG C, heating 2h.
Embodiment 4
1) fresh meat is cut into the cube meat of 1cm × 2cm × 5cm, heavily about 20g, for subsequent use;
2) to the water that adds 300mL in digester, add step 1) 5 of cube meat, heat 1h at 100 DEG C;
3) add condiment: anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g; Caramel colorant 0.3%, I+G0.05%.
4) temperature setting is set to 70 DEG C, heating 2h.
Embodiment 5
1) fresh meat is cut into the cube meat of 1cm × 2cm × 5cm, heavily about 20g, for subsequent use;
2) to the water that adds 300mL in digester, add step 1) 5 of cube meat, heat 1h at 100 DEG C;
3) add condiment: anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g; Caramel colorant 0.5%, I+G0.05%.
4) temperature setting is set to 70 DEG C, heating 2h.
The sauced meat obtaining is cut into 1cm × 1cm × 1cm cube meat and carries out sensory evaluation.9 people's sense organ groups through training carry out sensory evaluation in sensory evaluation Special experimental chamber.Adopt random number and the blind mode of commenting to test and assess, to prevent that numbering and evaluation order from producing psychological hint effect to sense organ group member.Sensory evaluation adopts 1-9 to divide system, and 1 to be divided into intensity minimum, and 9 to be divided into intensity the highest.Sensory evaluation index comprise color and luster (1-2=is extremely weak, be not dark reddish brown or brown, the dark reddish brown that 3-4=is very shallow, very dark or brown, 5=has dark reddish brown or the brown of moderate strength, 6-7=has darker or more shallow dark reddish brown or brown, 8-9=is dark reddish brown or brown very significantly), tender degree (1=is extremely tough, and 9=is extremely tender), elasticity (1=extremely a little less than, 9=is extremely flexible), local flavor (1=is extremely weak, without sauce fragrance, 9=is extremely strong), overall acceptable (1=extreme difference, 3=is poor, 5=is general, and 7=is good, and 9=acceptance is very high).
The various embodiments described above sensory results is as follows:
Organoleptic indicator's comparison of the each embodiment of table 1
Note: the different significant differences (P<0.05) that represent of subscript letter in same row.
According to the data in table 1, we can find out, adopt the embodiment 2,3 of monascorubin compared with embodiment 1 blank group, although significantly difference (P>0.05) not of color and luster, but the color and luster of embodiment 2,3 products is slightly biased red, and sensory evaluation scores value is lower than embodiment 1.Embodiment 2 and embodiment 4 are contrasted, can find in the situation that all using I+G, the color and luster that adds embodiment 4 products of caramel colorant is better than the color and luster of embodiment 2 products that add monascorubin, presents obvious dark reddish brown.Therefore preferred caramel colorant.
Embodiment 4 and embodiment 5 are compared, embodiment 5 product color that can find to add 0.5% caramel colorant are darker, present dark brown, sensory evaluation scores value is lower, and add the color and luster of embodiment 4 products and not remarkable (P>0.05) of the shade deviation of embodiment 1 product of 0.3% caramel colorant, the therefore addition of caramel colorant preferably 0.3%.
The tender degree of embodiment 1～5 product, elasticity, local flavor, totally all without significant difference (P>0.05), but the overall acceptability of embodiment 4 products (7 points) is better than embodiment 1 (6.5 points), its overall acceptability is " good ", therefore preferred embodiment 4.
It is generally acknowledged that soy sauce is the important flavor components of sauced meat, even can say that soy sauce is one of indispensable auxiliary material during sauced meat is produced, but we can find by above-described embodiment, adopt caramel colorant and I+G to replace soy sauce to make the color and luster that sauced meat can not only keep sauced meat preferably, unexpected, can also improve the overall local flavor of sauced meat.Consider sensory test result, adopt the caramel colorant of Optimum Contents and I+G to replace soy sauce to make color and luster and local flavor that sauced meat can keep sauced meat preferably.
The detection method of Norharman, harman content:
Sauced meat in above-described embodiment 1～5 is pulverized respectively, accurately take and pulverize uniform sample 2.00g, be placed in 100mL beaker, in each beaker, add 10mL2mol/L NaOH to mix, with magnetic stirring apparatus homogeneous 20min, then ultrasonic extraction 30min, carries out efficient liquid phase chromatographic analysis heterocyclic amine content afterwards.Described high performance liquid chromatography is conventional column chromatography method in biochemical and analytical chemistry, taking liquid as mobile phase, adopt high pressure transfusion system, pump into by thering is the single solvent of opposed polarity or the mobile phase such as mixed solvent, buffer solution of different proportion the chromatographic column that fixing phase is housed, in post each composition separated after, enter detector and detect, thereby realize the analysis to sample.The chromatographic condition of high performance liquid chromatography of the present invention is chromatographic column: TSK gel ODS-80TM (250mm × 4.6mm, m) (Japanese TOSOH company) of 5 μ.Room temperature sample introduction 30 μ L, it is mobile phase that acetonitrile (A) and 0.01mol/L phosphoric acid-triethylamine buffering is mixed (B, pH3.6), flow velocity is 1mL/min, carries out gradient elution.Detection wavelength is 253nm (IQ, Harman, Norharman).
The result of the norharman of the various embodiments described above and harman content is as shown in table 2:
The norharman of the each embodiment of table 2, the comparison of harman content
Note: n.d.=not detected, the different significant differences (P<0.05) that represent of subscript letter in same row.
According to the data of table 2, we can find, compared with embodiment 1, in embodiment 2～4, the content of norharman and harman all declines.Wherein, not remarkable (P>0.05) of norharman content difference in the sauced meat that the embodiment 3 of the embodiment 2 of employing monascorubin, I+G and employing monascorubin, monosodium glutamate makes, but in the sauced meat of embodiment 2, harman content is significantly lower than the content (P<0.05) of harman in the sauced meat of embodiment 3, therefore monosodium glutamate is compared with I+G, preferably I+G.
Embodiment 4 is compared with embodiment 1, and norharman, harman content all significantly decline (P<0.05), and do not detect harman.Embodiment 4 is compared with embodiment 2, and common ground is all to use I+G, is monascorubin but embodiment 2 adopts, and what embodiment 4 adopted is caramel colorant.Not significantly (P>0.05) of the norharman content difference of embodiment 4 and embodiment 2 products, but embodiment 4 is than the harman content of embodiment 2 products significantly decline (P<0.05).Therefore, preferred caramel colorant.
We can find out, the content that is not norharman, harman in all embodiment sauced meat all declines.Though do not detect harman in embodiment 5 products, norharman content is a little more than embodiment 1.By embodiment 4 and 5 relatively, after can finding that content of caramel pigments is increased to 0.5% by 0.3%, the content of norharman significantly increases (P<0.05), and its content is even a little more than the norharman content in embodiment 1, and this has exceeded our expection.Therefore, the addition of caramel colorant preferably 0.3%.
In general, embodiment 4 products not only present obvious dark reddish brown, and tender degree, elasticity, local flavor, overall all there was no significant differences (P>0.05) compared with embodiment 1 of acceptability; On the other hand, norharman and harman content significantly reduce (P<0.05), and therefore, the sauced meat that adopts the I+G of 0.3% caramel colorant and 0.05% to replace soy sauce to make is more healthy, safety.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment describing.
Claims (7)
1. a method that reduces norharman and harman in sauced meat, is characterized in that, comprises the following steps:
Step 1, is cut into cube meat by fresh meat, for subsequent use;
Step 2 adds water in digester, the cube meat cutting described in adding after water boil;
Step 3 adds auxiliary material in digester, boils to becoming sauced meat, and wherein auxiliary material comprises caramel colorant and I+G, but does not contain soy sauce.
2. a kind of method that reduces norharman and harman in sauced meat as claimed in claim 1, is characterized in that, in described step 1, fresh meat is cut into the cube meat of 1cm × 2cm × 5cm.
3. a kind of method that reduces norharman and harman in sauced meat as claimed in claim 1, it is characterized in that, in described step 3, in digester, add anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g and I+G, caramel colorant, temperature is adjusted to 70 DEG C, heat time 2h.
4. a kind of method that reduces norharman and harman in sauced meat as claimed in claim 1, is characterized in that, in described step 3, the addition of caramel colorant accounts for 0.3% of described mutton weight.
5. a kind of method that reduces norharman and harman in sauced meat as claimed in claim 1, is characterized in that, the addition of described step 3 I+G is 0.04%～0.06% of mutton weight.
6. a kind of method that reduces norharman and harman in sauced meat as claimed in claim 1, is characterized in that, the addition of described step 3 I+G accounts for 0.05% of described mutton weight.
7. described in employing claim 1-7, method is prepared sauce mutton.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183507A (en) * | 2017-06-12 | 2017-09-22 | 江南大学 | A kind of method that reference state heterocycle amine content is reduced based on acid amides active component |
| CN109588684A (en) * | 2018-11-29 | 2019-04-09 | 长沙理工大学 | It is a kind of to inhibit all natural flavorant packet and method that pyrogenicity reference state carboxymethyl-lysine generates in traditional halogen meat products |
| CN117256809A (en) * | 2023-09-11 | 2023-12-22 | 深圳大学 | Preparation method for reducing content of heterocyclic amine and advanced glycosylation end products of sauced meat |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183507A (en) * | 2017-06-12 | 2017-09-22 | 江南大学 | A kind of method that reference state heterocycle amine content is reduced based on acid amides active component |
| CN107183507B (en) * | 2017-06-12 | 2020-04-21 | 江南大学 | Method for reducing content of bound heterocyclic amine based on amide active ingredients |
| CN109588684A (en) * | 2018-11-29 | 2019-04-09 | 长沙理工大学 | It is a kind of to inhibit all natural flavorant packet and method that pyrogenicity reference state carboxymethyl-lysine generates in traditional halogen meat products |
| CN109588684B (en) * | 2018-11-29 | 2021-05-07 | 长沙理工大学 | All-natural edible spice bag and method for inhibiting heat source combined state carboxymethyl lysine in traditional marinated meat products |
| CN117256809A (en) * | 2023-09-11 | 2023-12-22 | 深圳大学 | Preparation method for reducing content of heterocyclic amine and advanced glycosylation end products of sauced meat |
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| CN103907941B (en) | 2016-02-03 |
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