CN105995595A - Meat marinade and preparation method thereof - Google Patents
Meat marinade and preparation method thereof Download PDFInfo
- Publication number
- CN105995595A CN105995595A CN201610408330.3A CN201610408330A CN105995595A CN 105995595 A CN105995595 A CN 105995595A CN 201610408330 A CN201610408330 A CN 201610408330A CN 105995595 A CN105995595 A CN 105995595A
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- China
- Prior art keywords
- cure
- meat
- component
- weight portion
- powder
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Classifications
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- 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
- 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
- A23B4/24—Inorganic compounds
Abstract
The invention discloses a meat marinade and a preparation method thereof. The meat marinade comprises a basic marinade ingredient which is prepared from white granulated sugar, salt, monosidum glutamate, spices, sodium tripolyphosphate, disodium 5'-ribonucleotide, silicon dioxide and chili red pigment. The meat marinade can significantly prolong the shelf life of cured meat and effectively reduce food safety risks. Chicken meat cured with the compound meat marinade is gentle in color and natural in fragrance, and when the cured chicken meat is processed into cooked food, the cooked food is unique and tender in taste and has pleasant natural herbal medicine fragrance.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of meat cure and preparation method thereof.
Background technology
Carnis Gallus domesticus, is subject to its high protein, low fat, low cholesterol, the feature such as low in calories day by day as the principal item of Fowl meat
Favor to consumer.Carnis Gallus domesticus is the most perishable food, degree of spoilage with butcher post-treatment, packaging and stored with close pass
System.
Along with the quickening of people's rhythm of life, fresh conditioning muscle goods with high protein and low fat a little, are increasingly subject to
The welcome of people.As closely linked as flesh and blood be by dividing processing after chicken leg meat and pigeon chest gristle pickle, wear after pickling string quick-freezing pin
Sell, microblogging heating or fried can practicality, be the popular consumer products of a kind of main flow.As closely linked as flesh and blood holds in process of manufacture
Subjecting to microorganism to pollute, shelf life is shorter.And, in manufacture, sales section, it is easily separated from cold chain, causes rotten risk to increase
Greatly, the situation is tense in food safety.
During storage, it is susceptible to, in order to solving chicken products, the problem that meat is rotten, mostly needs to use anticorrosion
Agent.And preservative Main Function is growth and the breeding of suppression microorganism, to extend the holding time of food, inhibiting substances is corrupt
Medicament.Food preservative can suppress microbial activities, prevents food apoilage, thus extends the shelf-life of food.At present,
Chicken products Shelf-life is frequently with some single preservative or assists the method with high temperature sterilization.This method not only can
Make shelf life can not be guaranteed, also result in meat products mouthfeel and nutrient component damages.Therefore, this area needs both to have developed one
Can improve the shelf-life of chicken products, the Carnis Gallus domesticus processing technique of the mouthfeel of meat products can not be affected again.
Summary of the invention
Present invention aim at providing a kind of meat cure and preparation method thereof, it is provided that a kind of safe and reliable, fresh-keeping
The compound meat cure that property is strong.
A first aspect of the present invention, it is provided that a kind of meat cure, described meat cure includes a basis cure component, its
Described in basis cure component include:
White sugar, Sal, monosodium glutamate, spice, sodium tripolyphosphate, 5 ＇-disodium 5'-ribonucleotide, silicon dioxide and Fructus Capsici
Red pigment.
Preferably, described basis cure component includes:
Preferably, described basis cure component includes:
Preferably, described spice includes: Fructus Capsici powder, onion powder, Bulbus Allii powder, black pepper, black pepper are broken, star aniseed powder, flower
Green pepper powder.
Preferably, in described spice, the ratio of weight and number of each component is as follows:
Fructus Capsici powder: onion powder: Bulbus Allii powder: black pepper: black pepper is broken: star aniseed powder: Zanthoxyli Bungeani powder is 1:2:2:0.5:0.5:
0.5:0.2。
Preferably, described meat cure also includes that fresh-keeping cure component, described fresh-keeping cure component include: citric acid, breast
Acid streptococci element and Flos Lonicerae extract.
Preferably, described fresh-keeping cure component includes:
A second aspect of the present invention provides the preparation method of a kind of meat cure, and described method includes step:
(1) preparation basis cure
Weigh each component of following weight portion respectively:
It is sufficiently mixed above-mentioned each component, prepares described basis cure；
(2) fresh-keeping cure is prepared
Weigh each component of following weight portion respectively:
Citric acid 0.5-1.5 weight portion；
Nisin 1-3 weight portion；
Flos Lonicerae extract 5-15 weight portion；
It is sufficiently mixed above-mentioned each component, prepares described fresh-keeping cure component；
In meat curing process, first with described fresh-keeping cure meat curing 0.5～1.5 hours；Then re-use described
Basis cure is pickled.
Preferably, the preparation method of described Flos Lonicerae extract is as follows:
Extracting honeysuckle dry product is put in steeping tank, add volume fraction 3%-5% ethanol water, described Flos Lonicerae with
The solid-liquid ratio of ethanol water is 1-5kg:10-50L, and 50-80 DEG C of stirring is soaked 4-8 hour, obtains extracting solution, is dried by extracting solution
After i.e. obtain described Flos Lonicerae extract.
Preferably, in step (2), weigh each component of following weight portion respectively:
Citric acid 1 weight portion；
Nisin 2 weight portion；
Flos Lonicerae extract 10 weight portion.
Compared with prior art, the meat cure of the present invention has the advantage that
(1) the meat cure of the present invention can significantly extend the shelf life pickling fresh meat, and has tenderizing effect, it is possible to
Effectively reduce food safety risk.
(2) using the fresh meat that the compound meat cure of the present invention is pickled, color and luster is soft, and fragrance is natural, after being processed as prepared food,
The unique tender succulence of mouthfeel, has pleasant natural herbal fragrance, and mouthfeel is pure and fresh.
Detailed description of the invention
The preparation of embodiment 1 meat cure
The preparation method of the meat cure of the present embodiment is as follows:
(1) preparation basis cure
Wherein, in described spice, the ratio of weight and number of each component is as follows:
Fructus Capsici powder: onion powder: Bulbus Allii powder: black pepper: black pepper is broken: star aniseed powder: Zanthoxyli Bungeani powder is 1:2:2:0.5:0.5:
0.5:0.2。
It is sufficiently mixed above-mentioned each component, prepares described basis cure；
(2) fresh-keeping cure is prepared
Weigh each component of following weight portion respectively:
Citric acid 1g；
Nisin 2g；
Flos Lonicerae extract 10g；
It is sufficiently mixed above-mentioned each component, prepares described fresh-keeping cure component.
Wherein, the preparation method of described Flos Lonicerae extract is as follows:
Extracting honeysuckle dry product 5kg puts in steeping tank, adds the ethanol water 30L of volume fraction 4%, 70 DEG C of stirring leachings
Steep 6 hours, obtain extracting solution, after extracting solution concentrates, be spray-dried and i.e. obtain described Flos Lonicerae extract.Inventor sends out under study for action
Existing, use the Flos Lonicerae extract that the ethanol water of higher concentration extracts, bitterness is denseer, affects pickled products mouthfeel, not
Cure is prepared in adaptation, and the water extract fresh-keeping effect of Flos Lonicerae is the best, through repetition test, finally determines use 3%-5%
The Flos Lonicerae extract that ethanol water extracts suitably prepares meat products cure, and fresh-keeping effect is splendid.
Embodiment 2 Carnis Gallus domesticus is pickled
Experimental group: added in 300ml water by the fresh-keeping cure that embodiment 1 prepares, stir, as closely linked as flesh and blood to add freezing
Raw material 500g, pickles 1h.It is subsequently adding in embodiment 1 the basic cure powder of preparation, mix homogeneously, continues to pickle, pickled
Maintaining temperature in journey is 15 DEG C, carries out subjective appreciation every 4h sampling in curing process.
Matched group: do not use fresh-keeping cure, only uses the basic cure of preparation in embodiment 1 to pickle, and other is with real
Testing group, in curing process, same sampling carries out subjective appreciation.
Subjective appreciation method is as follows:
Subjective appreciation is carried out in food subjective appreciation room.Subjective appreciation group is made up of 5 people, under natural light from color and luster,
The aspects such as viscosity, abnormal smells from the patient, elasticity carry out overall merit.
With reference to GB 16869-2005 " fresh, freeze poultry product formulate the sensory evaluation standard of sample ", and use williams's
9 point systems are given a mark: 9 are divided into fabulous, and 8 is very well, and 7 preferably, and 6 be time good, and 5 be general, 4 be typically below, 3 is poor, 2
For very poor, 1 is and poor.Finally obtain the meansigma methods often organizing score.It is acceptable that experiment takes 6 points and more than 6, is judgement shelf
The terminal of phase.
Result shows, the shelf life of experimental group is 66h, the shelf life of matched group is 32h, shelf life extension one times with
On.And, the pickled products of experimental group, color and luster is soft, and fragrance is natural, and after being processed as prepared food, mouthfeel uniqueness is tender, has pleasant
Natural herbal fragrance, mouthfeel is pure and fresh.
The preferred embodiment of the present invention described in detail above.Should be appreciated that the ordinary skill of this area is without wound
The property made work just can make many modifications and variations according to the design of the present invention.Therefore, all technical staff in the art
The most on the basis of existing technology by the available technology of logical analysis, reasoning, or a limited experiment
Scheme, all should be in the protection domain being defined in the patent claims.
Claims (8)
1. a meat cure, it is characterised in that described meat cure includes a basis cure component, wherein said basis cure
Component includes:
White sugar, Sal, monosodium glutamate, spice, sodium tripolyphosphate, 5 ＇-disodium 5'-ribonucleotide, silicon dioxide and Fructus Capsici are red
Element.
2. meat cure as claimed in claim 1, wherein, described basis cure component includes:
3. meat cure as claimed in claim 1, wherein, described basis cure component includes:
4. meat cure as claimed in claim 1, wherein, described spice includes: Fructus Capsici powder, onion powder, Bulbus Allii powder, black pepper
Powder, black pepper are broken, star aniseed powder, Zanthoxyli Bungeani powder.
5. meat cure as claimed in claim 1, wherein, in described spice, the ratio of weight and number of each component is as follows:
Fructus Capsici powder: onion powder: Bulbus Allii powder: black pepper: black pepper is broken: star aniseed powder: Zanthoxyli Bungeani powder is 1:2:2:0.5:0.5:0.5:
0.2。
6. meat cure as claimed in claim 1, wherein, described meat cure also includes fresh-keeping cure component, described fresh-keeping
Cure component includes: citric acid, nisin and Flos Lonicerae extract.
7. meat cure as claimed in claim 1, wherein, described fresh-keeping cure component includes:
Citric acid 0.5-1.5 weight portion；
Nisin 1-3 weight portion；
Flos Lonicerae extract 5-15 weight portion.
Preferably, described fresh-keeping cure component includes:
Citric acid 1 weight portion；
Nisin 2 weight portion；
Flos Lonicerae extract 10 weight portion.
8. a preparation method for meat cure, described method includes step:
(1) preparation basis cure
Weigh each component of following weight portion respectively:
It is sufficiently mixed above-mentioned each component, prepares described basis cure；
(2) fresh-keeping cure is prepared
Weigh each component of following weight portion respectively:
Citric acid 0.5-1.5 weight portion；
Nisin 1-3 weight portion；
Flos Lonicerae extract 5-15 weight portion；
It is sufficiently mixed above-mentioned each component, prepares described fresh-keeping cure component；
In meat curing process, first with described fresh-keeping cure meat curing 0.5～1.5 hours；Then described basis is re-used
Cure is pickled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610408330.3A CN105995595A (en) | 2016-06-07 | 2016-06-07 | Meat marinade and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610408330.3A CN105995595A (en) | 2016-06-07 | 2016-06-07 | Meat marinade and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105995595A true CN105995595A (en) | 2016-10-12 |
Family
ID=57090140
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| CN201610408330.3A Pending CN105995595A (en) | 2016-06-07 | 2016-06-07 | Meat marinade and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036741A (en) * | 2016-06-07 | 2016-10-26 | 山东龙盛食品股份有限公司 | Cumin marinade and method for preparing same |
| CN106539052A (en) * | 2016-11-29 | 2017-03-29 | 滁州润泰清真食品有限公司 | A kind of honeydew cure and preparation method thereof |
| CN107334083A (en) * | 2017-07-15 | 2017-11-10 | 诸城市东方食品有限公司 | Raw small brisket string of chicken processed of one kind and preparation method thereof |
| CN108013423A (en) * | 2017-12-26 | 2018-05-11 | 山东龙盛食品股份有限公司 | A kind of meat products pickling material and preparation method thereof |
| CN108095017A (en) * | 2018-01-26 | 2018-06-01 | 四川省食品发酵工业研究设计院 | A kind of composite multipurpose pickle salt seasoning bag and its preparation method and application |
| CN108157897A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | A kind of black pepper cure and preparation method thereof |
| CN108157896A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | It is a kind of for cure of gold chicken fillet and preparation method thereof |
| CN108185383A (en) * | 2017-12-26 | 2018-06-22 | 山东龙盛食品股份有限公司 | A kind of river perfume (or spice) cure and preparation method thereof |
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| CN104585786A (en) * | 2015-01-21 | 2015-05-06 | 那钦那 | Bacon and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036741A (en) * | 2016-06-07 | 2016-10-26 | 山东龙盛食品股份有限公司 | Cumin marinade and method for preparing same |
| CN106539052A (en) * | 2016-11-29 | 2017-03-29 | 滁州润泰清真食品有限公司 | A kind of honeydew cure and preparation method thereof |
| CN107334083A (en) * | 2017-07-15 | 2017-11-10 | 诸城市东方食品有限公司 | Raw small brisket string of chicken processed of one kind and preparation method thereof |
| CN108013423A (en) * | 2017-12-26 | 2018-05-11 | 山东龙盛食品股份有限公司 | A kind of meat products pickling material and preparation method thereof |
| CN108157897A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | A kind of black pepper cure and preparation method thereof |
| CN108157896A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | It is a kind of for cure of gold chicken fillet and preparation method thereof |
| CN108185383A (en) * | 2017-12-26 | 2018-06-22 | 山东龙盛食品股份有限公司 | A kind of river perfume (or spice) cure and preparation method thereof |
| CN108095017A (en) * | 2018-01-26 | 2018-06-01 | 四川省食品发酵工业研究设计院 | A kind of composite multipurpose pickle salt seasoning bag and its preparation method and application |
| CN108095017B (en) * | 2018-01-26 | 2021-04-13 | 四川省食品发酵工业研究设计院有限公司 | Composite multipurpose salting seasoning bag and preparation method and application thereof |
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Application publication date: 20161012 |
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