CN104799321A - High-quality meat paste product and producing method thereof - Google Patents
High-quality meat paste product and producing method thereof Download PDFInfo
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- CN104799321A CN104799321A CN201510238900.4A CN201510238900A CN104799321A CN 104799321 A CN104799321 A CN 104799321A CN 201510238900 A CN201510238900 A CN 201510238900A CN 104799321 A CN104799321 A CN 104799321A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 226
- 238000000034 method Methods 0.000 title abstract description 18
- 229940023462 paste product Drugs 0.000 title abstract 3
- 239000000839 emulsion Substances 0.000 claims description 80
- 239000003995 emulsifying agent Substances 0.000 claims description 45
- 239000003963 antioxidant agent Substances 0.000 claims description 38
- 230000003078 antioxidant effect Effects 0.000 claims description 38
- 239000000463 material Substances 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 229920002472 Starch Polymers 0.000 claims description 22
- 229920000656 polylysine Polymers 0.000 claims description 22
- 235000019698 starch Nutrition 0.000 claims description 22
- 239000008107 starch Substances 0.000 claims description 22
- 108010039918 Polylysine Proteins 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 18
- 229920002643 polyglutamic acid Polymers 0.000 claims description 17
- 229920002907 Guar gum Polymers 0.000 claims description 16
- 239000000665 guar gum Substances 0.000 claims description 16
- 235000010417 guar gum Nutrition 0.000 claims description 16
- 229960002154 guar gum Drugs 0.000 claims description 16
- 108010020346 Polyglutamic Acid Proteins 0.000 claims description 15
- 235000010489 acacia gum Nutrition 0.000 claims description 13
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 12
- 235000015277 pork Nutrition 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 10
- 230000008595 infiltration Effects 0.000 claims description 9
- 238000001764 infiltration Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 235000015278 beef Nutrition 0.000 claims description 8
- 235000020995 raw meat Nutrition 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 2
- 230000001590 oxidative effect Effects 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 6
- 235000013557 nattō Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 5
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical class Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000010561 standard procedure Methods 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 108700022290 poly(gamma-glutamic acid) Proteins 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 241000410468 Pterostyrax Species 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- SRBFZHDQGSBBOR-QMKXCQHVSA-N alpha-L-arabinopyranose Chemical compound O[C@H]1CO[C@@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-QMKXCQHVSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910001431 copper ion Inorganic materials 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- -1 galactolipin Chemical compound 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229920006017 homo-polyamide Polymers 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000008786 sensory perception of smell Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a high-quality meat paste product and a producing method thereof. The producing method comprises the steps of preprocessing, proportioning, meat paste making and the like. The producing method has the advantages that the technical problems of serious moisture loss, elasticity reduction, easy oxidative deterioration and the like of the meat paste are solved, so that the quality of the meat paste product is improved. The meat paste has the advantages of fresh and delicious meat quality and long shelf life.
Description
[technical field]
The invention belongs to meat product processing technique field.More specifically, the present invention relates to a kind of meat emulsion products be possessed of good qualities, also relate to the production method of described meat emulsion products.
[background technology]
Meat gruel mainly with pork, beef, mutton etc. for raw material, the meat that is processed into by mechanical force slurry, is commonly called as meat stuffing.Family ceaselessly cuts meat continuously with knife for kitchen, until meat has become meat slurry, is " meat gruel ", and the method is only limitted to and a small amount of processing.For supermarket or market product, the method far can not be satisfied the demand, and usually with meat grinder, cutmixer, meat is processed into meat gruel.Both difference be the meat gruel cut out with universal cutter because firmly regular, meat cytoclasis is less, and " pulp-water " in cell can be preserved very well, has better delicate flavour; And the meat gruel twisted out with meat grinder is after cutting and mixing, because machining intensity is large, meat cytoclasis is serious, " pulp-water " in cell runs off serious, correspondingly some reduces the food delicate flavour made, especially after freezing, and the meat gruel be processed into by Minced Steak, cutmixer, seriously, quality declines obviously for elasticity variation and water loss.
Along with the raising of people's living standard, consumer is for the care to own health, also more and more higher to the requirement of meat product, meat gruel class especially low-temperature meat product due in process protein appropriateness sex change, meat is solid, high resilience, maintains original nutrition and intrinsic local flavor to greatest extent, has become the general trend of meat products development.But China's meat packing technology is much lower compared with European and American developed countries with aggregate level, especially low temperature gel-like meat product processing technology is mainly derived from western countries, product water outlet, to go out wet goods quality problems relatively serious, is a more scabrous problem in actual production always.
In order to solve these technical problems, the present inventor, on the basis of summing up prior art, by lot of experiments, completes the present invention finally.
[summary of the invention]
[technical problem that will solve]
The object of this invention is to provide a kind of meat emulsion products be possessed of good qualities.
The production method of the meat emulsion products be possessed of good qualities described in another object of the present invention is to provide.
[technical scheme]
The present invention is achieved through the following technical solutions.
The present invention relates to a kind of meat emulsion products be possessed of good qualities.
This meat emulsion products composed as follows: by weight
Minced meat 90 ~ 110 parts;
Emulsifying agent 3.0 ~ 8.0 parts;
Antioxidant 0.05 ~ 0.20 part.
A preferred embodiment of the invention, this meat emulsion products is composed as follows: by weight
Minced meat 92 ~ 108 parts;
Emulsifying agent 3.8 ~ 7.2 parts;
Antioxidant 0.08 ~ 0.16 part.
According to another kind of preferred embodiment of the present invention, this meat emulsion products is composed as follows: by weight
Minced meat 96 ~ 104 parts;
Emulsifying agent 4.5 ~ 6.5 parts;
Antioxidant 0.10 ~ 0.14 part.
According to another kind of preferred embodiment of the present invention, described meat is that one or more are selected from the meat of pork, mutton or beef.
According to another kind of preferred embodiment of the present invention, the granularity of described minced meat is 0.2 ~ 1.0mm.
According to another kind of preferred embodiment of the present invention, described emulsifying agent is that one or more are selected from the emulsifying agent of converted starch, guar gum, Arabic gum.
According to another kind of preferred embodiment of the present invention, described antioxidant be selected from polyglutamic acid, polylysine or they according to arbitrary proportion composition mixture.
The invention still further relates to the production method of described meat emulsion products.
The step of this production method is as follows:
A, pretreatment
The meat clear water washing of the fresh feed selected 2 ~ 3 times, at room temperature drains, for subsequent use;
B, batching
Cutter is used pretreated for steps A raw meat to be cut into the cube meat of size 10 ~ 30mm, then container is put into, emulsifying agent and antioxidant is added again according to weight ratio 90 ~ 110:3.0 ~ 8.0:0.05 ~ 0.20 of cube meat, emulsifying agent and antioxidant, be uniformly mixed, obtain mixed material meat material;
C meat gruel
The mixed material meat material using meat grinder to be prepared by step C is processed into the meat gruel that granularity is 0.2 ~ 1.0mm, obtains described meat emulsion products.
A preferred embodiment of the invention, described emulsifying agent is that one or more are selected from the emulsifying agent of converted starch, guar gum or Arabic gum; Described antioxidant be selected from polyglutamic acid, polylysine or they according to arbitrary proportion composition mixture.
According to another kind of preferred embodiment of the present invention, described meat emulsion products has following characteristic: it contains with described meat emulsion products weighing scale 45 ~ 55% water, 4.0 ~ 5.8% fat and 28.2 ~ 30.6% albumen; PH value 5.6-6.0; Emulsion stability: meat gruel becomes thick gel shape, without infiltration and oil leakage phenomenon; Rheological behavior: succulence Fresh & Tender in Texture; 3 days low-temperature preservation time.
In more detail the present invention will be described below.
The present invention relates to a kind of meat emulsion products be possessed of good qualities.
This meat emulsion products composed as follows: by weight
Minced meat 90 ~ 110 parts;
Emulsifying agent 3.0 ~ 8.0 parts;
Antioxidant 0.05 ~ 0.20 part.
In the present invention, described meat is that one or more are selected from the meat of pork, mutton or beef.
According to the present invention, usually the sense organ utilizing people is needed, the methods of inspection such as such as sense of smell, vision, the sense of taste determine that the meat used is fresh, the sanitary standard that " food hygiene law " of promulgating according to country if desired specifies is tested, meet state specified standards just can use, otherwise refusal uses.
For pork, such as, select the meat at streaky pork, picnic shoulder or neck position.For mutton, such as, select the meat at back leg position.For beef, such as, select the meat at sirloin, beef tendon or bracket position.
The granularity of described minced meat is 0.2 ~ 1.0mm.If the granularity of minced meat is less than 0.2mm, then can eats texture and decline to a great extent; If the granularity of minced meat is greater than 1.0mm meat, then can meat gruel moisture loss serious.Therefore the granularity of minced meat is 0.2 ~ 1.0mm is appropriate, preferably 0.4 ~ 0.8mm; More preferably 0.5 ~ 0.7mm.
In the present invention, the effect of described emulsifying agent is the moisture that effectively keeps meat self to exist.
Described emulsifying agent is that one or more are selected from the emulsifying agent of converted starch, guar gum, Arabic gum.
Usually, in order to improve starch performance, expand its range of application, utilize physics, chemistry or enzymatic treatment, starch molecule is introduced new functional group or changes starch molecule size and starch granular property, thus change the natural characteristic of starch, such as gelatinization point, thermoviscosity and stability thereof, freeze-thaw stability own, gel force, film forming, the transparency etc., make it be more suitable for the requirement of certain application.This through secondary operations, the starch changing its character is all referred to as converted starch.
The present invention use starch be such as by Ding Xin International Group with trade name cassava acetate converted starch, National Starch company with trade name modified corn starch product sold.
Guar gum is the nonionic galactomannans extracted from legume cluster bean endosperm, and guar gum and derivative thereof have good aqueous solubility, and presents very high viscosity under low quality mark.The present invention use guar gum be such as effluent south Ao Nisite Food Co., Ltd with trade name high-adhesive food-grade guar gum, Shanxi Province food for people's industrial chemicals Co., Ltd with trade name food-grade guar gum, Beijing Gua Errun company with trade name HV high viscosity guar gum product sold.
Arabic gum, also referred to as gum arabic, derives from the trunk exudate of pulse family Acacia Pterostyrax.Arabic gum main component is high molecular polysaccharide and calcium, magnesium and sylvite, mainly containing pectinose, galactolipin, glucuronic acid etc.Arabic gum color is amber, and particle is justified greatly, also has Powdered Arabic gum.
The present invention use Arabic gum be such as by Tai'an your kind effort Jiao Ye Co., Ltd with trade name food grade arabinose glue, Zhengzhou Wanda's food additives Co., Ltd with trade name food grade arabinose glue, Zhengzhou ten thousand along food science and technology Co., Ltd with trade name food grade arabinose glue product sold.
In the present invention, within the scope of described minced meat and oxidation preventive content, if the amount of emulsifying agent is less than 3.0 parts, then can ooze out by emulsifiability reduction moisture, cause moisture loss, meat is deteriorated; If the amount of emulsifying agent is greater than 8.0 parts, then can meat gruel viscosity excessive, and eating mouth feel reduce; Therefore, the amount of emulsifying agent is 3.0 ~ 8.0 parts is suitable.
In the present invention, the effect of described antioxidant is to keep oxidizable rotten composition in meat to be effectively protected, the growth such as anti-bacteria, mould simultaneously.
Described antioxidant be selected from polyglutamic acid, polylysine or they according to arbitrary proportion composition mixture.
Polyglutamic acid (γ-PGA) is a kind of water-soluble, biodegradable, containing toxicity, the boiomacromolecule that uses microbe fermentation method obtained.Polyglutamic acid is a kind of sticking material, it is a kind of special anion nature polymer, be with between α-amido (α-amino) and γ-carboxyl (γ-caboxyl) through homotype polyamide (homo-polyamide) that acid amides bond (amide linkage) is formed, from 5 ten thousand to 2 megadaltons not etc., its moisturizing lock water effect is hyaluronic 500 times for the molecular weight of γ-PGA.
The polyglutamic acid that the present invention uses is such as with the sliding natto gum product sold of trade name SilkyGel silk by Dezhou Onlystar Biotechnology Co., Ltd..
Polylysine is that pale yellow powder, hygroscopicity are strong, and slightly bitter taste is the straight chain polymer of lysine.It does not affect by pH value, to thermally-stabilised (120 DEG C, 20min), can suppress thermoduric bacteria, but chance acidic polysaccharose class, hydrochloric acid salt, phosphoric acid salt, copper ion etc. may make active reduction because of combination.Share with hydrochloric acid, citric acid, malic acid, glycine and higher aliphatic glyceride etc. and have synergistic effect.Because polylysine is mixture, so do not have fixing fusing point, more than 250 DEG C start softening decomposition.ε mono-polylysine is water-soluble, is slightly soluble in ethanol.
The polylysine that the present invention uses is such as with trade name polylysine product sold by Lanzhou Weiri Bio-Engineering Co., Ltd..
Described polyglutamic acid and polylysine can any mixed proportion use, and its effect does not have substantive difference.
In the present invention, within the scope of described minced meat and emulsifier content, if the amount of antioxidant is less than 0.05 part, then can antibacterially reduce with oxidation resistance; If the amount of antioxidant is greater than 0.2 part, then can improve by cost; Therefore, the amount of antioxidant is 0.05 ~ 0.2 part is suitable.
Preferably, this meat emulsion products is composed as follows: by weight
Minced meat 92 ~ 108 parts;
Emulsifying agent 3.8 ~ 7.2 parts;
Antioxidant 0.08 ~ 0.16 part.
More preferably, this meat emulsion products is composed as follows: by weight
Minced meat 96 ~ 104 parts;
Emulsifying agent 4.5 ~ 6.5 parts;
Antioxidant 0.10 ~ 0.14 part.
The invention still further relates to the production method of described meat emulsion products.
The step of this production method is as follows:
A, pretreatment
The meat clear water washing of the fresh feed selected 2 ~ 3 times, at room temperature drains, for subsequent use.About the technology contents of fresh feed meat, be described in detail above, do not repeat them here.
The effect of the meat clear water washing of fresh feed is completely except the blood carried secretly in fleshing.
B, batching
Cutter is used pretreated for steps A raw meat to be cut into the cube meat of size 10 ~ 30mm, then container is put into, emulsifying agent and antioxidant is added again according to weight ratio 90 ~ 110:3.0 ~ 8.0:0.05 ~ 0.20 of cube meat, emulsifying agent and antioxidant, be uniformly mixed, obtain mixed material meat material.
Described emulsifying agent is that one or more are selected from the emulsifying agent of converted starch, guar gum or Arabic gum; Described antioxidant be selected from polyglutamic acid, polylysine or they according to arbitrary proportion composition mixture.
About the technology contents of emulsifying agent and antioxidant, be described in detail above, do not repeat them here.
C meat gruel
The mixed material meat material using meat grinder to be prepared by step C is processed into the meat gruel that granularity is 0.2 ~ 1.0mm, obtains described meat emulsion products.
The meat grinder that the present invention uses is product sold in the market, such as, be with the multi-functional professional meat grinder product sold of trade name JYS-A800 by JiuYang Co., Ltd.
Meat emulsion products of the present invention has following characteristic: it contains with described meat emulsion products weighing scale 45 ~ 55% water, 4.0 ~ 5.8% fat and 28.2 ~ 30.6% albumen; PH value 5.6-6.0; Emulsion stability: meat gruel becomes thick gel shape, without infiltration and oil leakage phenomenon; Rheological behavior: succulence Fresh & Tender in Texture; 3 days low-temperature preservation time.
The water content of described meat emulsion products measures according to " mensuration of GB/T9695.15-2008 meat quail moisture ";
The fat content of described meat emulsion products measures according to the mensuration of crude fat content " in the GB/T14772-2008 food " standard method;
The protein content of described meat emulsion products measures according to " Kjeldahl's method " standard method.
The pH value of described meat emulsion products measures according to " GB/T9695.5-2008 meat quail pH value mensuration " standard method.
The rheological behavior of described meat emulsion products adopts torque rheometer to measure.
Low-temperature preservation time of described meat emulsion products carries out biological culture according to timing sampling to measure bacterium and Escherichia coli sum, and find out bacterium and Escherichia coli when reaching sanitary standard, the longest resting period of meat gruel is the storage life of meat gruel.
Compared with prior art meat emulsion products, meat emulsion products of the present invention has following feature:
Within the maintenance phase, the almost free of losses of meat gruel moisture, and meat gruel color and fresh meat color are almost consistent, the shelf-life, more traditional meat gruel on average extended more than 2 days.
[beneficial effect]
The invention has the beneficial effects as follows: compared with the method for existing production meat emulsion products, it is serious that production method of the present invention solves meat gruel water loss, flexibility decrease, the technical problems such as easy oxidation deterioration, thus improve meat emulsion products quality; Compared with prior art meat emulsion products, meat gruel of the present invention has delicious meat, the advantage that the shelf time is long.
[detailed description of the invention]
The present invention can be understood better by following embodiment.
Embodiment 1: the production of meat emulsion products
The implementation step of this embodiment is as follows:
A, pretreatment
Select the fresh feed pork clear water at neck position to wash 2 times, at room temperature drain, for subsequent use;
B, batching
Cutter is used pretreated for steps A raw material pork to be cut into the cube meat of size 10 ~ 30mm, then container is put into, the converted starch emulsifying agent sold with trade name cassava acetate converted starch by Ding Xin International Group and the polyglutamic acid antioxidant sold with the sliding natto gum of trade name SilkyGel silk by Dezhou Onlystar Biotechnology Co., Ltd. is added again according to the weight ratio 96:3.0:0.05 of cube meat, emulsifying agent and antioxidant, be uniformly mixed, obtain mixed material meat material;
C meat gruel
Use the mixed material meat material prepared by step C with the meat grinder that the multi-functional professional meat grinder of trade name JYS-A800 is sold by JiuYang Co., Ltd to be processed into the meat gruel that granularity is 0.2 ~ 1.0mm, obtain described meat emulsion products.
Adopt the method described in this description, analytical test has been carried out to the meat emulsion products that this embodiment is produced, determine that it contains with described meat emulsion products weighing scale 50% water, 4.8% fat and 30.0% albumen; PH value 5.8; Emulsion stability: meat gruel becomes thick gel shape, without infiltration and oil leakage phenomenon; Rheological behavior: succulence Fresh & Tender in Texture; 3 days low-temperature preservation time.
Embodiment 2: the production of meat emulsion products
The implementation step of this embodiment is as follows:
A, pretreatment
Select the fresh feed mutton clear water at gigot position to wash 3 times, at room temperature drain, for subsequent use;
B, batching
Cutter is used pretreated for steps A raw meat to be cut into the cube meat of size 10 ~ 30mm, then container is put into, the guar gum emulsifying agent of sale that effluent south Ao Nisite Food Co., Ltd sells with trade name food-grade guar gum and the polylysine antioxidant sold with trade name polylysine by Lanzhou Weiri Bio-Engineering Co., Ltd. is added again according to the weight ratio 104:4.5:0.20 of cube meat, emulsifying agent and antioxidant, be uniformly mixed, obtain mixed material meat material;
C meat gruel
Use the mixed material meat material prepared by step C with the meat grinder that the multi-functional professional meat grinder of trade name JYS-A800 is sold by JiuYang Co., Ltd to be processed into the meat gruel that granularity is 0.2 ~ 1.0mm, obtain described meat emulsion products.
Adopt the method described in this description, analytical test has been carried out to the meat emulsion products that this embodiment is produced, determine that it contains with described meat emulsion products weighing scale 45% water, 5.2% fat and 28.2% albumen; PH value 5.6; Emulsion stability: meat gruel becomes thick gel shape, without infiltration and oil leakage phenomenon; Rheological behavior: succulence Fresh & Tender in Texture; 3 days low-temperature preservation time.
Embodiment 3: the production of meat emulsion products
The implementation step of this embodiment is as follows:
A, pretreatment
Select the fresh feed beef clear water at sirloin position to wash 2 times, at room temperature drain, for subsequent use;
B, batching
Cutter is used pretreated for steps A raw meat to be cut into the cube meat of size 10 ~ 30mm, then container is put into, again according to cube meat, the weight ratio 90:6.5:0.10 of emulsifying agent and antioxidant adds the Arabic gum emulsifying agent sold with trade name food grade arabinose glue by Tai'an your kind effort Jiao Ye Co., Ltd, by Dezhou Onlystar Biotechnology Co., Ltd. with the sliding natto gum of trade name SilkyGel the silk polyglutamic acid sold and polylysine mixture (weight ratio 1:5) antioxidant sold with trade name polylysine by Lanzhou Weiri Bio-Engineering Co., Ltd., be uniformly mixed, obtain mixed material meat material,
C meat gruel
Use the mixed material meat material prepared by step C with the meat grinder that the multi-functional professional meat grinder of trade name JYS-A800 is sold by JiuYang Co., Ltd to be processed into the meat gruel that granularity is 0.2 ~ 1.0mm, obtain described meat emulsion products.
Adopt the method described in this description, analytical test has been carried out to the meat emulsion products that this embodiment is produced, determine that it contains with described meat emulsion products weighing scale 48% water, 4.0% fat and 29.6% albumen; PH value 5.8; Emulsion stability: meat gruel becomes thick gel shape, without infiltration and oil leakage phenomenon; Rheological behavior: succulence Fresh & Tender in Texture; 3 days low-temperature preservation time.
Embodiment 4: the production of meat emulsion products
The implementation step of this embodiment is as follows:
A, pretreatment
Select fresh feed streaky pork pork clear water to wash 3 times, at room temperature drain, for subsequent use;
B, batching
Cutter is used pretreated for steps A raw meat to be cut into the cube meat of size 10 ~ 30mm, then container is put into, again according to cube meat, the weight ratio 110:8.0:0.14 of emulsifying agent and antioxidant adds the converted starch emulsifying agent sold with trade name modified corn starch by National Starch company, by Dezhou Onlystar Biotechnology Co., Ltd. with the sliding natto gum of trade name SilkyGel the silk polyglutamic acid sold and polylysine mixture (weight ratio 3:1) antioxidant sold with trade name polylysine by Lanzhou Weiri Bio-Engineering Co., Ltd., be uniformly mixed, obtain mixed material meat material,
C meat gruel
Use the mixed material meat material prepared by step C with the meat grinder that the multi-functional professional meat grinder of trade name JYS-A800 is sold by JiuYang Co., Ltd to be processed into the meat gruel that granularity is 0.2 ~ 1.0mm, obtain described meat emulsion products.
Adopt the method described in this description, analytical test has been carried out to the meat emulsion products that this embodiment is produced, determine that it contains with described meat emulsion products weighing scale 55% water, 5.8% fat and 30.6% albumen; PH value 6.0; Emulsion stability: meat gruel becomes thick gel shape, without infiltration and oil leakage phenomenon; Rheological behavior: succulence Fresh & Tender in Texture; 3 days low-temperature preservation time.
Embodiment 5: the production of meat emulsion products
The implementation step of this embodiment is as follows:
A, pretreatment
Select the fresh feed beef clear water at sirloin position to wash 2 times, at room temperature drain, for subsequent use;
B, batching
Cutter is used pretreated for steps A raw meat to be cut into the cube meat of size 10 ~ 30mm, then container is put into, again according to cube meat, the weight ratio 92:3.8:0.08 of emulsifying agent and antioxidant adds the converted starch emulsifying agent sold with trade name cassava acetate converted starch by Ding Xin International Group, by Dezhou Onlystar Biotechnology Co., Ltd. with the sliding natto gum of trade name SilkyGel the silk polyglutamic acid sold and polylysine mixture (weight ratio 5:1) antioxidant sold with trade name polylysine by Lanzhou Weiri Bio-Engineering Co., Ltd., be uniformly mixed, obtain mixed material meat material,
C meat gruel
Use the mixed material meat material prepared by step C with the meat grinder that the multi-functional professional meat grinder of trade name JYS-A800 is sold by JiuYang Co., Ltd to be processed into the meat gruel that granularity is 0.2 ~ 1.0mm, obtain described meat emulsion products.
Adopt the method described in this description, analytical test has been carried out to the meat emulsion products that this embodiment is produced, determine that it contains with described meat emulsion products weighing scale 52% water, 4.5% fat and 28.8% albumen; PH value 5.6; Emulsion stability: meat gruel becomes thick gel shape, without infiltration and oil leakage phenomenon; Rheological behavior: succulence Fresh & Tender in Texture; 3 days low-temperature preservation time.
Embodiment 6: the production of meat emulsion products
The implementation step of this embodiment is as follows:
A, pretreatment
Select the fresh feed mutton clear water at back leg position to wash 3 times, at room temperature drain, for subsequent use;
B, batching
Cutter is used pretreated for steps A raw meat to be cut into the cube meat of size 10 ~ 30mm, then container is put into, again according to cube meat, the weight ratio 108:7.2:0.16 of emulsifying agent and antioxidant adds the guar gum emulsifying agent sold with trade name HV high viscosity guar gum by Beijing Gua Errun company, by Dezhou Onlystar Biotechnology Co., Ltd. with the sliding natto gum of trade name SilkyGel the silk polyglutamic acid sold and polylysine mixture (weight ratio 1:3) antioxidant sold with trade name polylysine by Lanzhou Weiri Bio-Engineering Co., Ltd., be uniformly mixed, obtain mixed material meat material,
C meat gruel
Use the mixed material meat material prepared by step C with the meat grinder that the multi-functional professional meat grinder of trade name JYS-A800 is sold by JiuYang Co., Ltd to be processed into the meat gruel that granularity is 0.2 ~ 1.0mm, obtain described meat emulsion products.
Adopt the method described in this description, analytical test has been carried out to the meat emulsion products that this embodiment is produced, determine that it contains with described meat emulsion products weighing scale 50% water, 5.5% fat and 30.0% albumen; PH value 5.8; Emulsion stability: meat gruel becomes thick gel shape, without infiltration and oil leakage phenomenon; Rheological behavior: succulence Fresh & Tender in Texture; 3 days low-temperature preservation time.
Claims (10)
1. the meat emulsion products be possessed of good qualities, is characterized in that this meat emulsion products is composed as follows: by weight
Minced meat 90 ~ 110 parts;
Emulsifying agent 3.0 ~ 8.0 parts;
Antioxidant 0.05 ~ 0.20 part.
2. meat emulsion products according to claim 1, is characterized in that this meat emulsion products is composed as follows: by weight
Minced meat 92 ~ 108 parts;
Emulsifying agent 3.8 ~ 7.2 parts;
Antioxidant 0.08 ~ 0.16 part.
3. meat emulsion products according to claim 1, is characterized in that this meat emulsion products is composed as follows: by weight
Minced meat 96 ~ 104 parts;
Emulsifying agent 4.5 ~ 6.5 parts;
Antioxidant 0.10 ~ 0.14 part.
4. meat emulsion products according to claim 1, is characterized in that described meat is that one or more are selected from the meat of pork, mutton or beef.
5. meat emulsion products according to claim 1, is characterized in that the granularity of described minced meat is 0.2 ~ 1.0mm.
6. meat emulsion products according to claim 1, is characterized in that described emulsifying agent is that one or more are selected from the emulsifying agent of converted starch, guar gum, Arabic gum.
7. meat emulsion products according to claim 1, it is characterized in that described antioxidant be selected from polyglutamic acid, polylysine or they according to arbitrary proportion composition mixture.
8. the production method of meat emulsion products according to claim 1, is characterized in that the step of this production method is as follows:
A, pretreatment
The meat clear water washing of the fresh feed selected 2 ~ 3 times, at room temperature drains, for subsequent use;
B, batching
Cutter is used pretreated for steps A raw meat to be cut into the cube meat of size 10 ~ 30mm, then container is put into, emulsifying agent and antioxidant is added again according to weight ratio 90 ~ 110:3.0 ~ 8.0:0.05 ~ 0.20 of cube meat, emulsifying agent and antioxidant, be uniformly mixed, obtain mixed material meat material;
C meat gruel
The mixed material meat material using meat grinder to be prepared by step C is processed into the meat gruel that granularity is 0.2 ~ 1.0mm, obtains described meat emulsion products.
9. production method according to claim 8, is characterized in that described emulsifying agent is that one or more are selected from the emulsifying agent of converted starch, guar gum or Arabic gum; Described antioxidant be selected from polyglutamic acid, polylysine or they according to arbitrary proportion composition mixture.
10. meat emulsion products according to claim 8, is characterized in that described meat emulsion products has following characteristic:
It contains with described meat emulsion products weighing scale 45 ~ 55% water, 4.0 ~ 5.8% fat and 28.2 ~ 30.6% albumen; PH value 5.6-6.0; Emulsion stability: meat gruel becomes thick gel shape, without infiltration and oil leakage phenomenon; Rheological behavior: succulence Fresh & Tender in Texture; 3 days low-temperature preservation time.
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