CN106262585A - A kind of butcher's meat powder and preparation method thereof and using method - Google Patents
A kind of butcher's meat powder and preparation method thereof and using method Download PDFInfo
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- CN106262585A CN106262585A CN201610649158.0A CN201610649158A CN106262585A CN 106262585 A CN106262585 A CN 106262585A CN 201610649158 A CN201610649158 A CN 201610649158A CN 106262585 A CN106262585 A CN 106262585A
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Abstract
The invention discloses a kind of butcher's meat powder and preparation method thereof and using method, butcher's meat powder includes corn starch, sodium bicarbonate, papain, glucose, Sal；Preparation method includes that raw material is checked and accepted, and weighs, mix and blend, and weighing, encapsulation preserve；Using method includes cured meat goods, makes cure, stirs meat products, cold preservation；Plurality of raw materials is combined together by butcher's meat powder of the present invention, utilizes the not same-action of assistant ingredients, can make that the meat products pickled keeps fresh and tender, forming degree is high, tasty degree is good, overcomes the function singleness of single raw material, decreases the step pickled；Applied widely, may be used for the meat productss such as cured beef, Carnis caprae seu ovis, Carnis Sus domestica, it is also possible to pickle the food materials such as pluck；There is the proportioning mode of clear and definite parts by weight of raw materials, there is foundation and the support of actual application of theory.
Description
Technical field
The present invention relates to food seasoning field, specifically refer to a kind of butcher's meat powder and preparation method thereof and using method.
Background technology
It is that edible alkali processes that the tradition of meat products sends out method processed, and its process technology is the most backward, in adding of chaffy dish meat products
During work makes, often there are individual processor or illegal retailer, chaffy dish meat products adds formalin and relevant disinfectant for external use
Guarantee the quality as boric acid, potassium permanganate etc. carry out soft textive, cause and on chaffy dish meat products, there is a large amount of harmful poisonous chemical substance, seriously endanger
Evil health.At present, biotechnology is sent out preparation method and is started to be applied to the process of chaffy dish meat products, according to the biological characteristics of meat products
Property, select food compound enzyme that meat products carries out the soft process of enzyme process.
Although using the meat products exquisite appearance that traditional method is pickled, smooth in taste, but some being harmful；Work as preferment
Method is sent out the meat products of system and is met the theory of healthy consumption, but its rehydration has much room for improvement；Meanwhile, although the tenderizer first having is permissible
Preferably pickling meat products, but without reaching optimum efficiency, progressive space is the biggest.
Summary of the invention
It is an object of the invention to provide one and pickle effective, applied widely, the butcher's meat powder of safety and Health.
The present invention also aims to provide a kind of rigorous specification, improve the preparation method of the butcher's meat powder of conforming product rate.
The present invention also aims to provide the using method of the butcher's meat powder of a kind of water-retaining property that can improve meat products.
The present invention is achieved through the following technical solutions:
A kind of butcher's meat powder, including corn starch, sodium bicarbonate, papain, glucose, Sal.
Further, by weight, including corn starch 40-70 part, sodium bicarbonate 10-20 part, papain 0-10
Part, glucose 1-4 part, Sal 5-15 part.
Corn starch: corn starch is that good thickening viscosifies material, and cube meat preferably can be played bonding effect by it.Beautiful
Rice starch or a kind of excipient, have thickening and gelation after Heat Gelatinization, to meat products except having preferable figuration work
With, make meat products have outside certain elasticity, the various materials that it be also possible to use in meat products are all distributed, and are unlikely to add in heating
Work occurs migrate and affect product special flavour.
Sodium bicarbonate: sodium bicarbonate can be used for removing the astringent taste of meat products, because it can make pH value rise, therefore can improve protein
Retentiveness, promotes food tissue cell to soften, and promotes astringent taste composition dissolution.
Papain: utilize papain can crack the collagen protein in meat products and meat fiber, and make meat
Loosely organized.Owing to papain is cysteinyl-protease, can degrade collagen fiber and ctgf protein, it will
Actomyosin and collagen degradation become the polypeptide even aminoacid of little molecule, make muscle myofilament and the fracture of muscle waist silk, make
Meat products becomes soft, and simplifies after protein structure makes human body edible and be prone to digest and assimilate.
Sal: the osmotic pressure produced due to Sal when pickling, makes salinity enter in the tissue of meat, and the moisture in meat is the most outside
Infiltration, makes meat tissue partially dehydrated, simultaneously because the osmotic pressure that butcher's meat produces, has prevented harmful microbe growth and breeding, from
And reach antiseptical purpose；Increase the local flavor of meat simultaneously.
Glucose: the effect of Sal also can make muscle contraction, if but alone Sal or Sal usage amount mistake when pickling
Many, then muscle often excessive shrinkage, and add its effect of appropriate saccharide and Sal is contrary, it have make muscular tissue soft and
Regulation muscle effect really up to the mark, the most also can be in harmonious proportion the taste of butcher's meat, improves local flavor, thus contributes to carrying of the cating quality of meat
Height, glucose additionally aids guarantor's color of meat products simultaneously.
Further, described butcher's meat powder by weight, including corn starch 50 parts, sodium bicarbonate 20 parts, papain
0.2 part, glucose 2 parts, Sal 10 parts.
Further, described butcher's meat powder also includes monosodium glutamate and sodium tripolyphosphate.
Monosodium glutamate: monosodium glutamate can play and make the meat products pickled strengthen delicate flavour and the effect having additional nutrients.
Sodium tripolyphosphate: sodium tripolyphosphate can be as humectant metaphosphate, quality improver, after meat products can be made to pickle
Form is complete, color and luster good, meat is tender.
Further, described butcher's meat powder by weight, described monosodium glutamate 2-8 part, sodium tripolyphosphate 2-15 part.
Further, described butcher's meat powder by weight, described monosodium glutamate 5.5 parts, sodium tripolyphosphate 11 parts.
Further, the preparation method of above-mentioned butcher's meat powder, comprise the following steps:
(1) raw material is checked and accepted: be sampled raw material, and the every quality index to the sample sampled, according to " country's mark
Accurate ", " company standard ", the practical situation in conjunction with enterprise is tested；
(2) according to weight portion, every kind of raw material is weighed；
(3) mix and blend: with corn starch, sodium bicarbonate, papain, glucose, Sal, monosodium glutamate, sodium tripolyphosphate
Deng one or its compound uniformly mix, be butcher's meat powder；
(4) butcher's meat powder carries out weighing, encapsulation preserves.
Wherein, butcher's meat powder carries out weighing, the detailed process of encapsulation preservation comprises the following steps:
(4.1) weighing: the butcher's meat powder after mix homogeneously is carried out quantitative weighing；
(4.2) packaging: use polyethylene plastic bag or Aluminum-plastic composite bag etc. that the butcher's meat powder after quantitative weighing is packed
And seal；
(4.3) dress outer container: use and specify specifications and models, the carton of material that packaged butcher's meat powder is cased；
(4.4) inspection: the index such as physics and chemistry, health meets relevant criterion.(GB 2762-2012 pollutants in food limitation,
GB 2760-2014 national food safety standard, food additive use standard)；
(4.5) warehouse-in: the butcher's meat powder completing vanning is stored in warehouse, and sets up product warehousing list.
The using method of above-mentioned butcher's meat powder, with one jin of meat products metering, comprises the following steps:
(1) adding 5-15g salt, 5-10g chicken essence, cured meat goods reach the degree of viscous hands；
(2) 10-15g butcher's meat powder is dissolved in 100-125g water makes cure；
(3) cure added in meat products and stir, pickling 20-40 minute；
(4) meat products pickled is put into cold room 2-4 hour.
Further, the using method of above-mentioned butcher's meat powder, wherein in step (3), cure enters in dividing 2-4 addition meat products
Row stirring.
Wherein, the effect of stirring includes:
A: accelerate infiltration and the color development of cure: stirring utilizes the principle of physical shock, rubs meat tissue, makes the tissue of meat
Structure is destroyed, and meat is lax to be greatly improved with fibrous fracture thus seepage velocity, it is possible to make cure be uniformly distributed in meat,
Thus absorb a large amount of saline, the most not only shorten the phase of pickling, also improve the tenderness of yield rate and goods.
B: extract protein: owing to rubbing mutually between cube meat, clash into and extruding during stirring, salting-in protein is from intracellular analysis
Going out, they absorb the component such as moisture, starch and form viscous pasty mass, enable different cube meat to be bonded together, can play and carry
The effect of being knotted property of height.
Stir point 2-4 time, can preferably make meat products molding, tasty, and improve the product efficiency of meat products.
The present invention compared with prior art, has the following advantages and beneficial effect:
(1) plurality of raw materials is combined together by butcher's meat powder of the present invention, utilizes the not same-action of assistant ingredients, permissible
Make that the meat products pickled keeps fresh and tender, forming degree is high, tasty degree is good, overcome the function singleness of single raw material, decrease
The step pickled；
(2) butcher's meat powder of the present invention is applied widely, may be used for the meat productss such as cured beef, Carnis caprae seu ovis, Carnis Sus domestica,
The food materials such as pluck can also be pickled；
(3) butcher's meat powder of the present invention has the proportioning mode of clear and definite parts by weight of raw materials, and this proportioning mode is
Combined the conclusion drawn by the subjective impact factor and objective factor of influence, have theory according to and actually used
Holding, substantially increase butcher's meat powder pickles effect；
(4) butcher's meat powder, preparation method thereof process engineering specification of the present invention, ensure that the butcher's meat powder of preparation well
Product quality；
(5) using method of butcher's meat powder of the present invention, has the stirring of 2-4 time during cured meat goods, can
Well cure is mixed with meat products, it is also possible to improve the water-retaining property of meat products.
Detailed description of the invention
The embodiments described below is exemplary, is only used for explaining the present invention, and it is not intended that limit to the present invention
System.
Embodiment 1:
A kind of butcher's meat powder, including corn starch 50 parts, sodium bicarbonate 20 parts, papain 0.2 part, glucose 2 parts, Sal
10 parts, monosodium glutamate 5.5 parts, sodium tripolyphosphate 11 parts.
Concrete preparation method, comprises the following steps:
(1) raw material is checked and accepted: be sampled raw material, and the every quality index to the sample sampled, according to " country's mark
Accurate ", " company standard ", the practical situation in conjunction with enterprise is tested；
(2) according to weight portion, every kind of raw material is weighed；
(3) mix and blend: one or its with corn starch, sodium bicarbonate, papain, glucose, Sal etc. compound
Thing uniformly mixes, and is butcher's meat powder；
(4) butcher's meat powder carries out weighing, encapsulation preserves.
Butcher's meat powder carries out weighing, the detailed process of encapsulation preservation comprises the following steps:
(4.1) weighing: the butcher's meat powder after mix homogeneously is carried out quantitative weighing；
(4.2) packaging: use polyethylene plastic bag or Aluminum-plastic composite bag etc. that the butcher's meat powder after quantitative weighing is packed
And seal；
(4.3) dress outer container: use and specify specifications and models, the carton of material that packaged butcher's meat powder is cased；
(4.4) inspection: the index such as physics and chemistry, health meets relevant criterion.(GB 2762-2012 pollutants in food limitation,
GB 2760-2014 national food safety standard, food additive use standard)；
(4.5) warehouse-in: the butcher's meat powder completing vanning is stored in warehouse, and sets up product warehousing list.
Embodiment 2:
For measuring the weight of every kind of raw material, the 6 groups of raw materials picked out according to the most a large amount of practical experiences are utilized to join
It is compared to contrast test, by client's evaluation to it, selects preferred proportioning raw materials scope, concretely comprise the following steps:
Preparing 6 groups of butcher's meat powder, be numbered often organizing butcher's meat powder from 1 to 6 and difference cured beef, often group is with one jin of beef
Metering carries out pickling contrast test, and concrete curing process is: add 10g salt, 8g chicken essence, and cured beef reaches the degree of viscous hands；
Respectively 15g butcher's meat powder is dissolved in 100g water according still further to numbering and makes 6 groups of cures；6 groups of cures are separately added in beef and stir
Mixing uniformly, wherein cure is stirred pickling 30 minutes in dividing 3 addition beef；The beef pickled is put into cold room 3 little
Time, each weight portion organizing raw material, as shown in table 1:
The weight portion of each component raw material of table 1
After beef is pickled, beef is respectively put in chaffy dish according to numbering, takes out to volunteer after beef boils
Taste marking.This is tested 10 volunteer A-J participation scorings of random choose in advance and foretastes, and uses 100 points of systems, and calculates often group
The average mark of butcher's meat powder；Volunteer marks publicly according to the tenderness of beef, forming degree, flavour justice, and concrete scoring is such as
Table 2:
Table 2 volunteer marks
According to above-mentioned table 2 content it can be seen that mark higher for 2,3,4,5 groups, illustrate to be joined by the raw material of 2-5 group
Than the butcher's meat powder of configuration can make beef sliding tender, forming degree is high, flavour good, reached client and tasted satisfied degree, thus
The weight portion of visible proportioning raw materials butcher's meat powder in the range of 2-5 group, has the effect of good cured beef.
Embodiment 3:
According to above-described embodiment, it can be deduced that the value range of each parts by weight of raw materials proportioning of butcher's meat powder, but butcher's meat powder is
Good mix proportion scheme needs further tested and analyze, and the present embodiment uses orthogonal experiment to obtain most preferably joining of raw material
Ratio scheme, concrete step is:
Take that mark is the highest 2,3,4,5 groups, wherein have 5 influence factors, and fixed 4 levels of each factor, according to examination comprehensively
If the carrying out of proved recipe formula is tested, need to carry out 45(1024) secondary test, step very loaded down with trivial details, orthogonal experiment is that research is many
A kind of method for designing that factor is multilevel, it is to pick out the representational point of part from comprehensive test according to orthogonality to carry out
Test, these representational points have possessed the feature of " dispersed, neat comparable ", and orthogonal test is to analyze factor design
Main method, is a kind of high efficiency, quick, economic experimental design method.It utilizes a set of normalized form, i.e. orthogonal table
Carry out design experiment scheme and analyze result of the test, it is possible in a lot of experimental conditions, selecting a few representative strong examination
Test condition, and by these data tested several times, find preferable working condition, i.e. optimum or preferably scheme, it is depicted as
Orthogonal table, as shown in table 3:
Table 3 orthogonal table
Complete test collected data after, carry out range analysis.Range analysis is exactly when considering A factor, it is believed that its
Its factor is equilibrium on the impact of result, it is thus regarded that, the difference of each level of A factor itself causes due to A factor.Root
Make further range analysis table according to orthogonal table, and allow volunteer that the beef of every battery of tests to be marked, and scoring is taken
Meansigma methods is inserted in corresponding form, as shown in table 4:
Table 4 grade form
According to the result shown in table 4 content, can show that according to the size of average the excellent Semen Maydis that is combined as of every kind of raw material forms sediment
50 parts of powder, sodium bicarbonate 20 parts, papain 0.2 part, glucose 2 parts, Sal 10 parts, simultaneously with this weight portion become distribution
Than almost identical or extremely approximate, it is also possible to reach this effect, may determine that every kind of raw material according to pole extent
Influence degree, wherein corn starch is maximum to the influence degree of butcher's meat powder.
Embodiment 4:
On the basis of above-mentioned raw materials, the present embodiment with the addition of monosodium glutamate and sodium tripolyphosphate, uses the method pair of embodiment 2
The butcher's meat powder adding monosodium glutamate and the butcher's meat powder of sodium tripolyphosphate and embodiment 1 compares test, concretely comprises the following steps:
Preparing 6 groups of butcher's meat powder, be numbered often organizing butcher's meat powder from 1 to 6 and difference cured beef, often group is with one jin of beef
Metering carries out pickling contrast test, and concrete curing process is: add 10g salt, 8g chicken essence, and cured beef reaches the degree of viscous hands；
Respectively 15g butcher's meat powder is dissolved in 100g water according still further to numbering and makes 6 groups of cures；6 groups of cures are separately added in beef and stir
Mixing uniformly, wherein cure is stirred pickling 30 minutes in dividing 3 addition beef；The beef pickled is put into cold room 3 little
Time, each weight portion organizing raw material, as shown in table 5:
The weight portion of raw material respectively organized by table 5
After beef is pickled, beef is respectively put in chaffy dish according to numbering, takes out to volunteer after beef boils
Taste marking.This contrast test is still selected 10 volunteer A-J of above-described embodiment 2 to participate in scoring and is foretasted, and uses 100 points
System, and calculate the average mark often organizing butcher's meat powder；Volunteer is carried out publicly according to the tenderness of beef, forming degree, flavour justice
Scoring, specifically marks such as table 6:
Table 6 grade form
According to above-mentioned table 6 content it can be seen that the butcher's meat powder after being firstly added monosodium glutamate and sodium tripolyphosphate divides on the whole
Number, higher than the butcher's meat powder with monosodium glutamate and sodium tripolyphosphate, therefore may determine that addition monosodium glutamate and sodium tripolyphosphate can improve and salts down
Effect of meat powder；Secondly mark higher for 2,3,4,5 groups, the butcher's meat powder energy of proportioning raw materials configuration by 2-5 group be described
Enough make beef sliding tender, forming degree is high, flavour good, reached client and tasted satisfied degree, it can be seen that the weight of proportioning raw materials
Amount part butcher's meat powder in the range of 2-5 group, has the effect of good cured beef.
Embodiment 5:
According to above-described embodiment 4, it can be deduced that the value range of each parts by weight of raw materials proportioning of butcher's meat powder, but butcher's meat powder is
Good mix proportion scheme needs further tested and analyze, and the present embodiment uses orthogonal experiment to obtain most preferably joining of raw material
Ratio scheme, concrete step is:
Take 3,4,5 groups of drafting orthogonal table that mark is the highest, wherein have 7 influence factors, fixed 3 levels of each factor, press
If testing according to the carrying out of comprehensive test mode, need to carry out 37(2187) secondary test, step very loaded down with trivial details, continue the most here
Data are processed by continuous use orthogonal experiment, the orthogonal table being depicted as, as shown in table 7:
Table 7 orthogonal table
Complete after test collected data, then data are being carried out range analysis.Further extreme difference is done according to orthogonal table
Analytical table, and allow volunteer that the beef of every battery of tests to be marked, and scoring is averaged insert in corresponding form, as
Shown in table 8:
Table 8
Table 8
According to the result of content shown in table 8, can show that according to the size of average the excellent Semen Maydis that is combined as of every kind of raw material forms sediment
50 parts of powder, sodium bicarbonate 20 parts, papain 0.2 part, glucose 2 parts, Sal 10 parts, monosodium glutamate 5.5 parts, sodium tripolyphosphate 11
Part, simultaneously almost identical with the composition proportion of this weight portion or extremely approximate, it is also possible to reach this effect, according to pole
Extent may determine that the influence degree of every kind of raw material, and wherein corn starch is maximum to the influence degree of butcher's meat powder.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that: not
Depart from and these embodiments can be carried out multiple change under the principle of the present invention and objective, revise, replace and modification, the present invention's
Scope is limited by claim and equivalent thereof.
Claims (9)
1. a butcher's meat powder, it is characterised in that: include corn starch, sodium bicarbonate, papain, glucose, Sal.
A kind of butcher's meat powder the most according to claim 1, it is characterised in that: by weight, including corn starch 40-70
Part, sodium bicarbonate 10-30 part, papain 0-10 part, glucose 1-4 part, Sal 5-15 part.
A kind of butcher's meat powder the most according to claim 1 and 2, it is characterised in that: by weight, including corn starch 50
Part, sodium bicarbonate 20 parts, papain 0.2 part, glucose 2 parts, Sal 10 parts.
A kind of butcher's meat powder the most according to claim 3, it is characterised in that: also include monosodium glutamate and sodium tripolyphosphate.
A kind of butcher's meat powder the most according to claim 4, it is characterised in that: by weight, described monosodium glutamate 2-8 part, trimerization
Sodium phosphate 2-15 part.
6. according to a kind of butcher's meat powder described in claim 4 or 5, it is characterised in that: by weight, described monosodium glutamate 5.5 parts, three
Polyphosphate sodium 11 parts.
The concrete preparation method of the most above-mentioned butcher's meat powder comprises the following steps:
(1) raw material is checked and accepted；
(2) according to weight portion, every kind of raw material is weighed；
(3) mix and blend；
(4) butcher's meat powder carries out weighing, encapsulation preserves.
The using method of the most above-mentioned butcher's meat powder, with one jin of meat products metering, comprises the following steps:
(1) adding 5-15g salt, 5-10g chicken essence, cured meat goods reach the degree of viscous hands；
(2) 10-15g butcher's meat powder is dissolved in 100-125g water makes cure；
(3) cure added in meat products and stir, pickling 20-40 minute；
(4) meat products pickled is put into cold room 2-4 hour.
The using method of butcher's meat powder the most according to claim 8, it is characterised in that: in described step (3), described cure divides
Add in meat products for 2-4 time and be stirred.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107048318A (en) * | 2017-06-01 | 2017-08-18 | 江苏雨润肉食品有限公司 | One kind conditioning gristle flavoring |
| CN107535987A (en) * | 2017-08-24 | 2018-01-05 | 安徽靖童科技农业发展有限公司 | A kind of CARCASS QUALITY tenderization flavouring and production method |
| CN108201074A (en) * | 2018-03-14 | 2018-06-26 | 成都天卤八部食品有限公司 | A kind of production method of daily life of a family cold eaten rabbit |
| CN108497350A (en) * | 2018-03-14 | 2018-09-07 | 成都天卤八部食品有限公司 | A kind of cure for pickling cold eaten rabbit |
| CN108606260A (en) * | 2018-03-14 | 2018-10-02 | 成都天卤八部食品有限公司 | The manufacture craft of cold eaten rabbit |
| CN109770251A (en) * | 2019-02-21 | 2019-05-21 | 上海高更食品科技股份有限公司 | A kind of quick pickled material core material and preparation method thereof |
| CN113142529A (en) * | 2021-04-01 | 2021-07-23 | 曹喜堂 | Donkey meat hot pot and preparation process and eating method thereof |
| CN116019213A (en) * | 2023-02-27 | 2023-04-28 | 上海高更食品科技股份有限公司 | Special chicken wing compound seasoning for air fryer and application of special chicken wing compound seasoning |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048318A (en) * | 2017-06-01 | 2017-08-18 | 江苏雨润肉食品有限公司 | One kind conditioning gristle flavoring |
| CN107535987A (en) * | 2017-08-24 | 2018-01-05 | 安徽靖童科技农业发展有限公司 | A kind of CARCASS QUALITY tenderization flavouring and production method |
| CN108201074A (en) * | 2018-03-14 | 2018-06-26 | 成都天卤八部食品有限公司 | A kind of production method of daily life of a family cold eaten rabbit |
| CN108497350A (en) * | 2018-03-14 | 2018-09-07 | 成都天卤八部食品有限公司 | A kind of cure for pickling cold eaten rabbit |
| CN108606260A (en) * | 2018-03-14 | 2018-10-02 | 成都天卤八部食品有限公司 | The manufacture craft of cold eaten rabbit |
| CN109770251A (en) * | 2019-02-21 | 2019-05-21 | 上海高更食品科技股份有限公司 | A kind of quick pickled material core material and preparation method thereof |
| CN113142529A (en) * | 2021-04-01 | 2021-07-23 | 曹喜堂 | Donkey meat hot pot and preparation process and eating method thereof |
| CN116019213A (en) * | 2023-02-27 | 2023-04-28 | 上海高更食品科技股份有限公司 | Special chicken wing compound seasoning for air fryer and application of special chicken wing compound seasoning |
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Address after: 610000 Sichuan province Chengdu Wuhou District No. 19 Hua Road No. 1506 Applicant after: CHENGDU DALONGYI RESTAURANT MANAGEMENT CO., LTD. Address before: 610000 Sichuan city of Chengdu province Wuhou District Guangfu Bridge Street No. 30 Applicant before: CHENGDU DALONGYI RESTAURANT MANAGEMENT CO., LTD. |
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Application publication date: 20170104 |
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