CN104473208A - Low-salt lotus leaf minced meat slices - Google Patents

Abstract

The invention relates to low-salt lotus leaf minced meat slices. A preparation method comprises the following steps: adding 0.2-0.4 mass percent of dried lotus leaf powder with the granularity of more than 100 meshes; adding 10-20 mass percent of food grade calcium lactate to partially replace sodium salt in the meat slices, uniformly mixing with raw material meat and other auxiliary materials by virtue of a chopping process to form a uniform emulsion system, salting under low temperature conditions, and manufacturing according to a traditional processing technology of minced meat slices. According to the method disclosed by the invention, the content of sodium salt in the minced meat slices can be effectively reduced, fat oxidative rancidity of the minced meat slices in the processing and storage process is delayed, the fading speed of the minced meat slices is reduced, the flavor of the minced meat slices is improved, the elasticity and chewiness of the minced meat slices are improved, and the manufactured low-salt lotus leaf minced meat slices are good in taste, and unique, strong and long-lasting in flavor.

Description

A kind of less salt lotus leaf minced pork dried meat

Technical field

The present invention relates to a kind of method improving jerky local flavor and quality, belong to meat product processing technology field.

Background technology

Jerky is the leisure meat product of China's traditional properties, has high protein, low fat, delicious flavour, the fragrance feature such as strong.That travel enthusiasts travels one of indispensable leisure meat product.In recent years, the various novel jerky of researcher's developmental research, as Li Sen etc. discloses a kind of processing method (China Patent No. CN102349659A) of grilled jerky; Ran Fen discloses a kind of processing technology (China Patent No. CN103251064A) of spicy beef richness; Chen Sijiu discloses a kind of Matcha beef jerky (China Patent No. CN103494233A); Chen Mengyin develops the processing technology (packaging and food machinery, 2008,26, No4:20-23) etc. of fruit vegetable jerky.

From above-mentioned researcher's research contents, the local flavor, quality, quality etc. of jerky are the emphasis that people pay close attention to, and drying process in production technology and baking technique are the committed steps forming jerky local flavor, quality, organoleptic quality.Numerous researcher only considers to improve the matter structure of jerky, local flavor and quality in processing technology, also fails to improve the matter structure of jerky, local flavor and quality from formula.Therefore the local flavor of jerky is more single, toughness and elasticity poor, be difficult to the sense of satisfied modern people's counterpart, nutrition, local flavor, safe, healthy consumption demand, urgently research and develop a kind of method of improvement jerky organoleptic quality newly.

Lotus leaf is a kind of herbaceous plant of dietotherapeutic, has unique fragrant, is rich in the composition such as flavonoids and dietary fiber, has non-oxidizability, water-retaining property and dilatancy.Add the retention ability that can increase meat products in meat products to, improve the quality of meat products.Chen Yongqing points out to wrap up raw meat with dried waterlily leaf in " lotus leaf and cuisine flavour ", in thermal histories, carries out blending with this taste of raw material, condiment, permeates, compound, can be formed " compound taste " that fragrance is pure.Joined the local flavor that can improve meat products in meat products, but the persistence of local flavor is poor.

Substitute sodium salt with calcium lactate, not only can reduce sodium salt content, can also calcium nutrient be supplemented simultaneously.Add the tenderness that calcium lactate can improve product.Therefore in order to solve, meat gruel dried meat local flavor is single, persistence is poor in the present invention, the problem such as toughness and poor flexibility, lotus leaf and calcium lactate are applied in meat gruel dried meat, improve meat gruel dried meat formula, meat gruel dried meat is made to have health-care efficacy, improve the persistence of meat gruel dried meat local flavor and the quality of meat gruel dried meat, for exploitation superior flavor meat gruel dried meat provides new technology simultaneously.

Summary of the invention

It is high that the object of the invention is to solve jerky sodium salt content, and local flavor is single, and storage fat oxidation becomes sour, fragrance matter weakens, and the problems such as uneven drying, elasticity, poor toughness, provide a kind of method improving jerky local flavor, organoleptic quality.

The present invention's adopted technical scheme that solves the problem is: in making at meat gruel dried meat, add the dry lotus leaf powder that mass percent is 0.2-0.4%, adds the food grade lactic acid calcium of mass percent 10-20%, the sodium salt in Some substitute jerky formula.Improve meat gruel dried meat local flavor, delay fat oxidation, increase storage period, improve the elasticity of jerky and toughness, realize that jerky mouthfeel is good, unique flavor, strong lasting fine quality.

A kind of less salt lotus leaf minced pork dried meat, comprises the stock and adjunct of following weight portion:

Raw material: lean pork 80-90, pig fat meat 10-20;

Auxiliary material: lotus leaf powder 0.2-0.4, frozen water 10-12, complex salt 1.5(sodium salt and food grade lactic acid ca proportion are 8:2-9:1), monosodium glutamate 0.3-0.5, cooking wine 1.6-2.0, white granulated sugar 10-15, light soy sauce 4-5, Vc 0.04-0.05, Monascus color 0.007, ginger powder 0.1-0.2;

A processing method for less salt lotus leaf minced pork dried meat, comprises the following steps:

(1) meat gruel preparation: after the lean pork of packing and fat meat being thawed under 0-5 DEG C of condition, by the meat grinder strand system twice of orifice plate aperture 5mm, obtains lean meat gruel and fat meat gruel respectively, and mixes in the girth of a garment ratio of 2:8-1:9, obtain mixed meat;

(2) cut and mix, pickle: the frozen water being dissolved with Vc and Monascus color is poured in cutmixer, adds the mixed meat stirring at low speed 5min in (1); Again other auxiliary materials such as lotus leaf powder, complex salt are added cutmixer, moderate-speed mixer 10min, under 4 DEG C of conditions, cut and mix mixing, obtain meat stuffing; And under identical temperature conditions leave standstill pickle 12h;

(3) shaping: to be filled into by the meat stuffing pickled on the rectangular die of thickness 3-4mm, ensure that filling is even, closely knit, smooth, mold removal obtains sliced meat;

(4) dry: the sliced meat of gained in step (3) are placed in drying room, under 55 DEG C of conditions, baking 3h, is then warming up to 65 DEG C, baking 3h, and gained sliced meat moisture is less than 25%;

(5) cut into slices: the sliced meat tablet press machine after drying is flattened, cuts into pieces by required size;

(6) baking: by above-mentioned gained collop, put into far-infrared oven, under 150 DEG C of conditions, baking 5min, obtains less salt lotus leaf minced pork dried meat.

Described lotus leaf powder is dry lotus leaf powder more than edible, granularity 100 order.

Described complex salt is made up of according to the ratio of weight ratio 8:2-9:1 salt and food grade lactic acid calcium.

In described step (4) in drying course per hour by sliced meat turn-over once.

Advantageous Effects of the present invention:

The present invention adopts meat gruel to prepare jerky, can make full use of the meat mincing, the corner meat that produce in meat products process, significantly improve the utilization rate of raw material, reduce costs.The present invention adds lotus leaf and serves great improvement to jerky local flavor, quality, Storage and health care: lotus leaf powder is broken to more than 100 orders and adds in meat gruel by (1), mix the polar group that in technique and meat gruel, the bond fission of protein molecule peptide exposes combine closely through cutting, be evenly distributed in continuous print meat gruel gel emulsification system, and give this emulsification system and blended by lotus leaf, condiment, raw material, permeated the uniqueness " compound taste " that formed, and can at the compound taste of permanent this uniqueness of maintenance of duration of storage; (2) lotus leaf is rich in dietary fiber, has water-retaining property and swellability, makes this emulsification system have good water-retaining property, viscosity and the uniformity.Control meat gruel dried meat moisture at 15%-20%, increase toughness and the elasticity of meat gruel dried meat, improve mouthfeel and quality; (3) lotus leaf is rich in flavones bioactive ingredients, effectively can delay fat oxidation, extends the storage period of jerky; (4) alkaloid in lotus leaf has the health-care efficacies such as regulating lipid and reducing weight.Add calcium lactate and great improvement (1) is played to jerky sodium salt content, matter structure, color and luster and quality: the interpolation of calcium lactate can reduce product sodium salt content, increase meat gruel dried meat calcium nutrient content simultaneously; (2) calcium lactate improves meat gruel dried meat by the tenderness improving meat gruel, and has synergistic function with lotus leaf, improves the quality of jerky further; (3) calcium lactate is joined the content that effectively can reduce metmyoglobin in meat gruel in meat gruel, stablize the color and luster of jerky; (4) calcium lactate has antibacterial effect, extends jerky storage period.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further described.

embodiment 1

Raw material: lean pork 80g, pig fat meat 20g.

Auxiliary material: lotus leaf powder 0.2g, frozen water 10g, complex salt 1.5g(salt and food grade lactic acid ca proportion are 8:2), monosodium glutamate 0.3g, cooking wine 1.6g, white granulated sugar 10g, light soy sauce 4g, Vc 0.04g, Monascus color 0.007g, ginger powder 0.1g; Wherein lotus leaf powder is the dry lotus leaf powder of more than granularity 100 order.

Processing method is as follows:

(1) meat gruel preparation: after the lean pork of packing and fat meat being thawed under 4 DEG C of conditions, by the meat grinder strand system twice of orifice plate aperture 5mm, obtains lean meat gruel and fat meat gruel respectively, and mixes in the girth of a garment ratio of 2:8, obtain mixed meat;

(2) cut and mix, pickle: the frozen water being dissolved with Vc and Monascus color is poured in cutmixer, adds the mixed meat stirring at low speed 5min in (1); Again other auxiliary materials such as lotus leaf powder, complex salt are added cutmixer, moderate-speed mixer 10min, under 4 DEG C of conditions, cut and mix mixing, obtain meat stuffing; And under identical temperature conditions leave standstill pickle 12h;

(3) shaping: to be filled into by the mixed meat pickled on the rectangular die of thickness 3mm, ensure that filling is even, closely knit, smooth, mold removal obtains sliced meat;

(4) dry: the sliced meat of gained in step (3) are placed in drying room, under 55 DEG C of conditions, baking 3h, is then warming up to 65 DEG C, baking 3h, and gained sliced meat moisture is less than 25%;

(5) cut into slices: the sliced meat tablet press machine after drying is flattened, is cut into 50 × 30mm strip;

(6) baking: by above-mentioned gained collop, put into far-infrared oven, under 150 DEG C of conditions, baking 5min, obtains less salt lotus leaf minced pork dried meat;

(7) pack: after jerky good for baking is cooled, carry out vacuum packaging according to required weight, obtain less salt lotus leaf minced pork dried meat product.

Products obtained therefrom protein content >=25%, fat content < 18%, moisture < 20, sodium salt content≤2.3%(specify sodium salt content≤5% far below in SBT 10283-2007 jerky); Less salt lotus leaf minced pork dried meat, sheet shape is regular, and thickness is even; Surface is glossy, without burnt sheet, raw cook; There are barbecue characteristic chicken flavor and lotus leaf fragrant, free from extraneous odour; Flexible, flexible, neither too hard, nor too soft, without slag sense.

embodiment 2

Raw material: lean pork 90g, pig fat meat 10g.

Auxiliary material: lotus leaf powder 0.4g, frozen water 12g, complex salt 1.5g(salt and food grade lactic acid ca proportion are 9:1), monosodium glutamate 0.5g, cooking wine 2.0g white granulated sugar 15g, light soy sauce 5 g, Vc 0.05g, Monascus color 0.007g, ginger powder 0.2g;

Processing method: make 4mm thin slice, in the drying room of 70 DEG C, dry 4h, every 1h turns over once face, and the sliced meat be baked are cut into 30 × 45mm strip.Other steps are with embodiment 1.

Products obtained therefrom moisture≤18%, sodium salt content≤2.6(specifies sodium salt content≤5% far below in SBT 10283-2007 jerky); Other quality index is with embodiment 1.

Claims (5)

1. a less salt lotus leaf minced pork dried meat, is characterized in that, comprises the stock and adjunct of following weight portion:

Raw material: lean pork 80-90, pig fat meat 10-20;

Auxiliary material: lotus leaf powder 0.2-0.4, frozen water 10-12, complex salt 1.5(sodium salt and food grade lactic acid ca proportion are 8:2-9:1), monosodium glutamate 0.3-0.5, cooking wine 1.6-2.0, white granulated sugar 10-15, light soy sauce 4-5, Vc 0.04-0.05, Monascus color 0.007, ginger powder 0.1-0.2.

2. a processing method for less salt lotus leaf minced pork dried meat as claimed in claim 1, is characterized in that, comprise the following steps:

(1) meat gruel preparation: after the lean pork of packing and fat meat being thawed under 0-5 DEG C of condition, by the meat grinder strand system twice of orifice plate aperture 5mm, obtains lean meat gruel and fat meat gruel respectively, and mixes in the girth of a garment ratio of 2:8-1:9, obtain mixed meat;

(2) cut and mix, pickle: the frozen water being dissolved with Vc and Monascus color is poured in cutmixer, adds the mixed meat stirring at low speed 5min in (1); Again other auxiliary materials such as lotus leaf powder, complex salt are added cutmixer, moderate-speed mixer 10min, under 4 DEG C of conditions, cut and mix mixing, obtain meat stuffing; And under identical temperature conditions leave standstill pickle 12h;

(3) shaping: to be filled into by the meat stuffing pickled on the rectangular die of thickness 3-4mm, ensure that filling is even, closely knit, smooth, mold removal obtains sliced meat;

(4) dry: the sliced meat of gained in step (3) are placed in drying room, under 55 DEG C of conditions, baking 3h, is then warming up to 65 DEG C, baking 3h, and gained sliced meat moisture is less than 25%;

(5) cut into slices: the sliced meat tablet press machine after drying is flattened, cuts into pieces by required size;

(6) baking: by above-mentioned gained collop, put into far-infrared oven, under 150 DEG C of conditions, baking 5min, obtains less salt lotus leaf minced pork dried meat.

3. less salt lotus leaf minced pork dried meat according to claim 1 and 2, is characterized in that, described lotus leaf powder is dry lotus leaf powder more than edible, granularity 100 order.

4. less salt lotus leaf minced pork dried meat according to claim 1 and 2, it is characterized in that, described complex salt is made up of according to the ratio of weight ratio 8:2-9:1 salt and food grade lactic acid calcium.

5. the processing method of less salt lotus leaf minced pork dried meat according to claim 2, is characterized in that, in described step (4) in drying course per hour by sliced meat turn-over once.