CN103907941B - A kind of method reducing norharman and harman in sauced meat - Google Patents
A kind of method reducing norharman and harman in sauced meat Download PDFInfo
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- CN103907941B CN103907941B CN201410126045.3A CN201410126045A CN103907941B CN 103907941 B CN103907941 B CN 103907941B CN 201410126045 A CN201410126045 A CN 201410126045A CN 103907941 B CN103907941 B CN 103907941B
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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
- 235000013372 meat Nutrition 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 26
- 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 28
- 235000013736 caramel Nutrition 0.000 claims abstract description 28
- 239000003086 colorant Substances 0.000 claims abstract description 27
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 240000009023 Myrrhis odorata Species 0.000 claims abstract description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims description 2
- 150000001412 amines Chemical class 0.000 claims 6
- 125000000623 heterocyclic group Chemical group 0.000 claims 6
- 238000010438 heat treatment Methods 0.000 abstract description 7
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- -1 Heterocyclic amine compound Chemical class 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 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
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 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
- 239000012071 phase 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
- 230000000694 effects Effects 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
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing 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
- 238000001514 detection method 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
- 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
- 239000007791 liquid phase Substances 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 238000012423 maintenance 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
- 239000000049 pigment Substances 0.000 description 1
- 239000002904 solvent 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
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- 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 kind of method reducing norharman and harman in sauced meat, the method comprises the following steps: step one, and fresh meat is cut into cube meat, for subsequent use; Step 2, adds water in digester, the cube meat cut described in adding after water boil, and digester temperature 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 3, caramel colorant, I+G, temperature is adjusted to 70 DEG C, heat time 2h in digester.Caramel colorant in auxiliary material of the present invention and I+G can replace the soy sauce in sauced meat sauce process, keep sauced meat former zestful while effectively can reduce the content of norharman and harman in sauced meat, improve the security of sauced meat, can be applicable to large-scale production.
Description
Technical field
The present invention relates to a kind of method reducing 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 produced in meat hot procedure has carcinogenicity, mutagenicity.Chemically in structure, heterocyclic amine is divided into aminooimidazole azepine aromatic hydrocarbons (polar 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) is two kinds of important B-carbolines, belongs to nonpolar heterocyclic amine.Norharman and harman assists to cause projecture, neurotoxin and enzyme inhibition factor, time together with non-mutagenic compounds such as itself and aniline, toluidines etc., can produce and cause prominent activity 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, far above norharman (0.07-0.50ngg in commercially available 5 kinds of kebob that Sun etc. detects
-1) and harman (0.40-1.36ngg
-1) content.Compare with other traditional meat, sauce system is the important processing link of sauced meat, and sauce process all be unable to do without soy sauce usually, and also ubiquity norharman and harman in soy sauce, 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 exogenously bring the auxiliary of high-load into and cause projecture norharman and harman.
Summary of the invention
For above-mentioned technical problem, the present invention has designed and developed the preparation method not using soy sauce in a kind of sauced meat manufacturing process, and the method can reduce the content of norharman and harman formed in sauced meat.On the maintenance former zestful basis of sauce mutton, reduce the threat that norharman and harman that take in because of edible sauced meat produces health.
Technical scheme provided by the present invention is as follows:
Reduce a method of norharman and harman in sauced meat, it is characterized in that, comprise the following steps:
Step one, is cut into cube meat by fresh meat, for subsequent use;
Step 2, adds 300mL water in digester, adds the cube meat cut described in 5 pieces after water boil, and digester temperature 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, adds caramel colorant and I+G, temperature is adjusted to 70 DEG C, heat time 2h in digester.
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, reduces the auxiliary content causing projecture norharman and harman, improves the security of 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 once face.Can ensure that raw meat is often simultaneously heated evenly like this, reduce experimental error.
Beneficial effect of the present invention is:
1, the present invention proposes norharman and harman method in reduction sauced meat, the method does not use soy sauce.
2, the present invention is by using caramel colorant, makes the sauced meat obtained have tempting dark reddish brown or brown.
3, the present invention carrys out flavouring by using I+G, makes sauced meat have strong sauced meat fragrance, delicious flavour during trial test, strong.
4, the present invention all makes material and all obtains 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
In order to novelty of the present invention is better described, we have done a large amount of tentative experiments, be described, but the present invention is not limited thereto below by specific embodiment to method of the present invention.Now only several representative embodiment is listed below:
Embodiment 1
1) fresh meat is cut into the cube meat of 1cm × 2cm × 5cm, heavily about 20g, for subsequent use;
2) in digester, add the water of 300mL, add step 1) cube meat 5 pieces, heat 1h at 100 DEG C;
3) condiment is added: anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g; Soy sauce 4mL.
4) temperature 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) in digester, add the water of 300mL, add step 1) cube meat 5 pieces, heat 1h at 100 DEG C;
3) condiment is added: anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g; Monascorubin 0.005g, I+G0.05%.
4) temperature 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) in digester, add the water of 300mL, add step 1) cube meat 5 pieces, heat 1h at 100 DEG C;
3) condiment is added: 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 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) in digester, add the water of 300mL, add step 1) cube meat 5 pieces, heat 1h at 100 DEG C;
3) condiment is added: 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 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) in digester, add the water of 300mL, add step 1) cube meat 5 pieces, heat 1h at 100 DEG C;
3) condiment is added: 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 is set to 70 DEG C, heating 2h.
The sauced meat obtained 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 room.Adopt random number and the blind mode commented to test and assess, to prevent numbering and evaluation order, psychological hint effect is produced to sense organ group member.Sensory evaluation adopts 1-9 to divide system, and 1 is divided into intensity minimum, and 9 are 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 obviously), tenderness (1=is extremely tough, and 9=is extremely tender), (1=is extremely weak for elasticity, 9=is extremely flexible), local flavor (1=is extremely weak, without sauce fragrance, 9=is extremely strong), overall acceptance (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:
The organoleptic indicator of each embodiment of table 1 compares
Note: in same row, Superscript letters difference represents significant difference (P<0.05).
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 the remarkable not difference (P>0.05) of color and luster, but the color and luster of embodiment 2,3 product is slightly biased red, and sensory evaluation scores value is lower than embodiment 1.Embodiment 2 and embodiment 4 being contrasted, can finding when all using I+G, the color and luster adding embodiment 4 product of caramel colorant is better than the color and luster of embodiment 2 product adding monascorubin, presents obvious dark reddish brown.Therefore preferred caramel colorant.
Embodiment 4 is compared with embodiment 5, can find that embodiment 5 product color of interpolation 0.5% caramel colorant is darker, present dark brown, sensory evaluation scores value is lower, and the shade deviation adding the color and luster of embodiment 4 product of the caramel colorant of 0.3% and embodiment 1 product is not significantly (P>0.05), the therefore addition of caramel colorant preferably 0.3%.
The tenderness of embodiment 1 ~ 5 product, elasticity, local flavor, overall all without significant difference (P>0.05), but the overall acceptance of embodiment 4 product (7 points) is better than embodiment 1 (6.5 points), its overall acceptance 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 the indispensable auxiliary material during sauced meat is produced, but we can find by above-described embodiment, caramel colorant and I+G is adopted to replace soy sauce making sauced meat can not only keep the color and luster of sauced meat preferably, unexpected, the overall local flavor of sauced meat can also be improved.Consider Sensory testing results, adopt the caramel colorant of Optimum Contents and I+G to replace soy sauce making sauced meat can keep color and luster and the local flavor of 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, 10mL2mol/LNaOH mixing is added in each beaker, 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 column chromatography method conventional in biochemistry and analytical chemistry, take liquid as mobile phase, adopt high pressure transfusion system, the mobile phase such as mixed solvent, buffer solution of the single solvent or different proportion with opposed polarity is pumped into the chromatographic column that Stationary liquid is housed, in post each composition separated after, enter detector to detect, thus realize the analysis to sample.The chromatographic condition of high performance liquid chromatography of the present invention is chromatographic column: TSKgelODS-80TM (250mm × 4.6mm, 5 μm) (Japanese TOSOH company).Room temperature sample introduction 30 μ L, acetonitrile (A) and 0.01mol/L phosphoric acid-triethylamine buffering mixing (B, pH3.6) are mobile phase, and flow velocity is 1mL/min, carries out gradient elution.Determined wavelength is 253nm (IQ, Harman, Norharman).
The result of norharman and the harman content of the various embodiments described above is as shown in table 2:
The comparison of norharman, harman content of each embodiment of table 2
Note: n.d.=notdetected, in same row, Superscript letters difference represents significant difference (P<0.05).
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, in the sauced meat that the embodiment 2 adopting monascorubin, I+G is obtained with the embodiment 3 adopting monascorubin, monosodium glutamate, norharman content difference is not significantly (P>0.05), but harman content is significantly lower than the content (P<0.05) of harman in the sauced meat of embodiment 3 in the sauced meat of embodiment 2, therefore monosodium glutamate is compared with I+G, preferred I+G.
Embodiment 4 is compared with embodiment 1, and norharman, harman content all significantly declines (P<0.05), and does not detect harman.Embodiment 4 is compared with embodiment 2, and common ground all uses I+G, but embodiment 2 employing is monascorubin, and what embodiment 4 adopted is caramel colorant.The norharman content difference remarkable (P>0.05) of embodiment 4 and embodiment 2 product, but embodiment 4 significantly declines (P<0.05) than the harman content of embodiment 2 product.Therefore, preferred caramel colorant.
We can find out, and in not all embodiments sauced meat, the content of norharman, harman all declines.Though do not detect harman in embodiment 5 product, norharman content is a little more than embodiment 1.Embodiment 4 is compared with 5, 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 even a little more than the norharman content in embodiment 1, that is out our expection.Therefore, the addition of caramel colorant preferably 0.3%.
In general, embodiment 4 product not only presents obvious dark reddish brown, and tenderness, elasticity, local flavor, overall acceptance all there was no significant differences (P>0.05) compared with embodiment 1; On the other hand, norharman and harman content significantly reduces (P<0.05), and therefore, the sauced meat that the caramel colorant of employing 0.3% and the I+G of 0.05% replace soy sauce obtained is more healthy, safety.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, 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 described.
Claims (13)
1. reduce a method for heterocyclic amine norharman and harman content in sauce mutton, it is characterized in that, comprise the following steps:
Step one, is cut into cube meat by fresh mutton, for subsequent use;
Step 2, adds water in digester, the mutton cut described in adding after water boil;
Step 3, adds auxiliary material in digester, and boil to one-tenth sauce mutton, wherein auxiliary material comprises caramel colorant and I+G, but not containing soy sauce;
Wherein the addition of caramel colorant is the 0.2%-0.4% of mutton weight.
2. a kind of method reducing heterocyclic amine norharman and harman content in sauce mutton as claimed in claim 1, is characterized in that, in described step one, mutton is cut into the cube meat of 1cm × 2cm × 5cm.
3. a kind of method reducing heterocyclic amine norharman and harman content in sauce mutton as claimed in claim 1, it is characterized in that, in described step 3, anise 0.1g, cassia bark 0.1g, cloves 0.05g, fructus amomi 0.05g, salt 3g and I+G, caramel colorant is added in digester, temperature is adjusted to 70 DEG C, heat time 2h.
4. a kind of method reducing heterocyclic amine norharman and harman content in sauce mutton 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 reducing heterocyclic amine norharman and harman content in sauce mutton 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 reducing heterocyclic amine norharman and harman content in sauce mutton 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. a sauce mutton preparation method, is characterized in that, comprises the following steps:
Step one, is cut into cube meat by fresh mutton, for subsequent use;
Step 2, adds water in digester, the mutton cut described in adding after water boil;
Step 3, adds auxiliary material in digester, and boil to one-tenth sauce mutton, wherein auxiliary material comprises caramel colorant and I+G, but not containing soy sauce;
Wherein the addition of caramel colorant is the 0.2%-0.4% of mutton weight.
8. method as claimed in claim 7, is characterized in that, in described step one, mutton is cut into the cube meat of 1cm × 2cm × 5cm.
9. method as claimed in claim 7, is characterized in that, in described step 3, 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 in digester.
10. method as claimed in claim 7, it is characterized in that, in described step 3, the addition of caramel colorant accounts for 0.3% of described mutton weight.
11. methods as claimed in claim 7, it is characterized in that, the addition of described step 3 I+G is 0.04% ~ 0.06% of mutton weight.
12. methods as claimed in claim 7, is characterized in that, the addition of described step 3 I+G accounts for 0.05% of described mutton weight.
The 13. sauce mutton adopting one of claim 7-12 described method to prepare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410126045.3A CN103907941B (en) | 2014-03-31 | 2014-03-31 | A kind of method reducing norharman and harman in sauced meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410126045.3A CN103907941B (en) | 2014-03-31 | 2014-03-31 | A kind of method reducing norharman and harman in sauced meat |
Publications (2)
| Publication Number | Publication Date |
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| 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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