CN106262763A - A kind of compound soft textive salt and the method for soft textive thereof - Google Patents
A kind of compound soft textive salt and the method for soft textive thereof Download PDFInfo
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- CN106262763A CN106262763A CN201610650564.9A CN201610650564A CN106262763A CN 106262763 A CN106262763 A CN 106262763A CN 201610650564 A CN201610650564 A CN 201610650564A CN 106262763 A CN106262763 A CN 106262763A
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- 150000003839 salts Chemical class 0.000 title claims abstract description 43
- 150000001875 compounds Chemical class 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 94
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 108090000526 Papain Proteins 0.000 claims abstract description 10
- 150000002496 iodine Chemical class 0.000 claims abstract description 8
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 13
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 13
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 13
- 235000021014 blueberries Nutrition 0.000 claims description 13
- 229940055416 blueberry extract Drugs 0.000 claims description 13
- 235000019216 blueberry extract Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000287 crude extract Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 108090000270 Ficain Proteins 0.000 claims description 4
- 235000019836 ficin Nutrition 0.000 claims description 4
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 244000205754 Colocasia esculenta Species 0.000 claims description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 27
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 229960004494 calcium gluconate Drugs 0.000 abstract description 2
- 235000013927 calcium gluconate Nutrition 0.000 abstract description 2
- 239000004227 calcium gluconate Substances 0.000 abstract description 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 238000005457 optimization Methods 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 230000017854 proteolysis Effects 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 102000016942 Elastin Human genes 0.000 description 3
- 108010014258 Elastin Proteins 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 210000002808 connective tissue Anatomy 0.000 description 3
- 229920002549 elastin Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 108010032088 Calpain Proteins 0.000 description 2
- 102000007590 Calpain Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 102000007469 Actins Human genes 0.000 description 1
- 108010085238 Actins Proteins 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- NEEHYRZPVYRGPP-IYEMJOQQSA-L calcium gluconate Chemical compound [Ca+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O NEEHYRZPVYRGPP-IYEMJOQQSA-L 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010850 salt effect Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of compound soft textive salt and the method for soft textive thereof, and described compound soft textive salt includes the component of following weight portion: papain 0.2 ~ 2 part, calcium gluconate 0.5 ~ 2 part, natrium malicum 2 ~ 5 parts, starch 75 ~ 85 parts and iodine salt 15 ~ 25 parts；Described compound soft textive salt is configured to the compound soft textive saline solution that mass concentration is 10 ~ 30% by described method, pickles 10 ~ 20min after being mixed according to the mass volume ratio of 1 g:3 ~ 5 mL with described compound soft textive saline solution by meat at 40 ~ 70 DEG C.Use soft textive salt of the present invention that meat is carried out soft textive process, protein in meat can be made to be degraded by appropriateness, reduce and involve effect between fibrous tissue, and make the density of meat, toughness reduce, make the meat after pickling easily shear, but do not follow the string, there is good mouthfeel.
Description
Technical field
The invention belongs to technical field of salt chemical industry, be specifically related to a kind of compound soft textive salt and the method for soft textive thereof.
Background technology
In daily life, meat is in great demand by people, and in the edible quality of meat, the tenderness of meat is of meat
Important quality index, is that consumer is concerned about and one of the character paid attention to, the most therefore at present to reaching soft textive effect on market
The demand of meat tendering agent the biggest.
But existing meat tendering agent or there is soft textive poor effect, the meat after soft textive is the most stiff, partially old, or when there is soft textive
Undue aminosal, makes the meat after soft textive follow the string, makes meat the softest, loses the due mouthfeel of meat products, makes meat
Mouthfeel is greatly lowered；And existing meat tendering agent many employings single component is as soft textive main functional component, soft textive effect is limited,
The tenderness that cannot make meat meets consumer's requirement to meat products mouthfeel, and for these reasons, existing meat tendering agent also exists one
Fixed weak point.
Summary of the invention
For deficiencies of the prior art, the technical problem to be solved in the present invention is: for tender in prior art
Meat agent or soft textive poor effect make the meat after soft textive the most stiff, or undue aminosal during soft textive, make the meat after soft textive
Following the string, meat is the softest, loses the technical problem of meat products due mouthfeel, and provides a kind of and have excellent soft textive effect
Compound soft textive salt and the method for soft textive thereof.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that a kind of compound soft textive salt, including following weight
The component of amount part: papain 0.2 ~ 2 part, calcium gluconate 0.5 ~ 2 part, natrium malicum 2 ~ 5 parts, starch 75 ~ 85 parts and iodine
Salt 15 ~ 25 parts.The present invention collaborative compatibility effect by these several compositions, can make the calpain in meat be activated, to flesh
Multiple protein in meat is degraded, and is hydrolyzed the elastin laminin in meat and collagen protein, be decomposed into subsection peptide and
Aminoacid, reduces the effect that involves between fibrous tissue, and makes the density of meat, toughness reduce, and soft textive salt of the present invention entirety in
Alkalescence, can make meat hydrolyze further under weak basic condition, makes meat fiber attenuate, muscle connective tissue tails off, meat
Tenderize.Inventive formulation is gone back compatibility starch, meat surface can be attached to meat is carried out water conservation, reduce the loss of water in meat,
Thus play the effect making meat soft；Also compatibility iodine salt, on the one hand can protect the papain not oxidized, be effectively ensured
Its tenderizing effects, on the other hand also brings local flavor to meat products while tenderization meat, and utilizes the dissipation effect of salt to meat
Goods have carried out preliminary sterilization functions.
Further, ficin 0.3 ~ 0.6 part is also included.So, carried out by two kinds of protease of such number
Compounding, the protein in meat can be made to be hydrolyzed to small-molecular peptides further, and protein can be prevented effectively from meat because of wherein
The consumption of a kind of enzyme too much and by excessively hydrolysis makes meat loss of elasticity, the problem of taste bad.
Further, described starch is taro starch or Radix Puerariae starch.The particle diameter of both starch is little, is liable to stick to meat table
Face, carries out effective water conservation to meat, reduces the loss of water in meat, makes meat more soft.
As optimization, the vigor of described papain is 150000 ~ 180000 U/g.Use the Fructus Chaenomelis egg that such enzyme is lived
White enzyme, can make protein in meat be degraded more appropriate, does not haves protein degradation in meat and makes meat partially hard not, or
In meat, protein degradation excessively makes meat lose elastic problem.
Optimize as another, also include monosodium glutamate 3 ~ 5 parts, sugar 1 ~ 3 part.As such, it is possible to give meat while tenderization meat
The local flavor that goods are certain, saves the pre-treatment time of manufactured meat.
As another optimization, also including blueberry extract 3 ~ 6 parts, described blueberry extract is adopted and is prepared with the following method:
1) blue berry is carried out, crushes；
2) by step 1) blue berry after broken and the ethanol solution that mass concentration is 50 ~ 80% according to the quality of 1 g:10 ~ 20 mL
Volume ratio mixes, and filters after supersound extraction 30 ~ 120 min, collects filtrate；
3) Rotary Evaporators is used to step 2) filtrate collected concentrates, and obtains concentrated solution；
4) after in the concentrated solution that step 3) obtains, addition sodium chloride makes sodium chloride mass concentration in concentrated solution be 40 ~ 50%,
5 ~ 20 h are settled under the conditions of 5 ~ 15 DEG C；
5) solution after first settling step 4) is centrifugal 5 ~ 8 min under the centrifugal speed of 2000 ~ 3000 rpm/min, after being centrifuged
Take supernatant centrifugal 8 ~ 10 min under the centrifugal speed of 8000 ~ 10000 rpm/min, take precipitation；
6) precipitation obtaining step 5) is put in bag filter, dialyses 3 ~ 4 times, obtain blue berry crude extract in pure water；
7) the blue berry crude extract obtained step 6) carries out lyophilization, obtains blueberry extract.
The present invention is combined soft textive salt and also added the blueberry extract using said method to prepare, and on the one hand present invention discover that
Add blueberry extract can promote the protein degradation in meat, make the fibrous tissue in meat attenuate further, connective tissue it
Between to involve effect slim and frahile, the blueberry extract on the other hand added can also avoid the protease quilt in compound soft textive salt further
Oxidation, is effectively ensured soft textive effect, and the blueberry extract that the present invention adds also brings antioxidation, increases the health cares such as immunity
Effect, brings health-care effect while tenderization meat.
As another optimization, step 2) in 40 ~ 50 DEG C, carry out supersound extraction 30 ~ 120 under the ultrasonic power of 150 ~ 300W
min.Use such ultrasound condition that blueberry extract can be made to be extracted more, improve extraction ratio, and will not destroy and carry
Take out the character of blueberry extract, it is ensured that in its degraded meat, the ability of protein is not destroyed.
As optimizing further, in step 3) the control parameter of Rotary Evaporators be 50 ~ 80 DEG C, vacuum 0.08 ~
0.095MPa, rotating speed 100 ~ 200 r/min.Use such rotation steaming condition, thickening efficiency can be made higher, extraction will not be destroyed
The ability of the protein degradation matter of thing, and energy consumption is lower.
Use the method that above-mentioned compound soft textive salt carries out soft textive, described compound soft textive salt is configured to mass concentration be 10 ~
The compound soft textive saline solution of 30%, mixes meat according to the mass volume ratio of 1 g:3 ~ 5 mL with described compound soft textive saline solution
At 40 ~ 70 DEG C, 10 ~ 20min is pickled after conjunction.Use the present invention to be combined soft textive salt, use such treatment temperature can ensure that tender
In meat salt, the vigor effect of enzyme is best, uses such soft textive salt addition, and each composition can be enable to give full play to egg of degrading
The ability of white matter, degrades to the multiple protein in muscle, is hydrolyzed the elastin laminin in meat and collagen protein, decomposes
For peptide and the aminoacid of subsection, reduce the effect that involves between fibrous tissue, and make the density of meat, toughness reduce, reach excellent
Different soft textive effect.The present invention sets salting period 10 ~ 20min especially, is prevented effectively from because salting period is the most long, makes the water conservation of meat
Ability declines, and water oozes out the generation causing carnification bavin phenomenon.
As optimization, the meat after pickling is processed 5 ~ 8min under the pressure condition of 100 ~ 200MPa.This is used after pickling
The supertension of sample is further processed, and can make actin and the combination solution of myosin in muscle muscle fiber further
From, the fiber making meat is more tiny, and meat is tenderer；And ultra high pressure treatment brings bactericidal effect to meat the most further, can have
Effect kills microorganism in meat, extends the storage life of meat products, improves the security performance of meat products.
Compared to existing technology, there is advantages that
1, the present invention is combined the soft textive salt collaborative compatibility effect by these several compositions, and the calpain in meat can be made to be swashed
Live, the multiple protein in muscle is degraded, the elastin laminin in meat and collagen protein is hydrolyzed, is decomposed into subsection
Peptide and aminoacid, reduce the effect that involves between fibrous tissue, and make the density of meat, toughness reduce, and soft textive salt of the present invention
Overall in alkalescence, meat can be made to hydrolyze further under weak basic condition, make meat fiber attenuate, muscle connective tissue becomes
Few, meat tenderizes.Inventive formulation is gone back compatibility starch, meat surface can be attached to meat is carried out water conservation, reduce water in meat
Loss, thus play the effect making meat soft；Also compatibility iodine salt, on the one hand can protect the papain not oxidized,
Its tenderizing effects is effectively ensured, on the other hand also while tenderization meat, brings local flavor to meat products, and utilize the dissipation of salt
Effect has carried out preliminary sterilization functions to meat products.
2, use soft textive salt of the present invention that meat is carried out soft textive process, protein in meat can be made to be degraded by appropriateness, reduce fibre
The effect that involves between dimensional tissue, and make the density of meat, toughness reduce, make the meat after pickling easily shear, but do not lose bullet
Property, there is good mouthfeel.
3, soft textive salt raw material of the present invention is easily obtained, relative low price, and uses soft textive salt of the present invention to go to carry out soft textive
Method is simple, it is easy to operation, has good market prospect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.The implementation case with the technology of the present invention is being
Implement under premise, now provide detailed embodiment and concrete operating process to illustrate that the present invention is creative, but
Protection scope of the present invention is not limited to below example.
Embodiment 1
A kind of compound soft textive salt, including the component of following weight portion: the enzyme papain 0.2 part of 150000 U/g, Fructus Vitis viniferae alive
Calciofon 0.5 part, natrium malicum 2 parts, taro starch 75 parts and iodine salt 15 parts.
Using the method that above-mentioned compound soft textive salt carries out soft textive, described compound soft textive salt is configured to mass concentration is 30%
Compound soft textive saline solution, after meat is mixed according to the mass volume ratio of 1 g:3 mL with described compound soft textive saline solution in
10 min are pickled at 40 DEG C.
Meat after using said method soft textive to process is the softest, and is prone to shear, the shearing required for chopping
Power is less, achieves good soft textive effect.
Embodiment 2
A kind of compound soft textive salt, including the component of following weight portion: the enzyme papain 1 part of 180000 U/g, glucose alive
Acid calcium 1 part, natrium malicum 3 parts, Radix Puerariae starch 80 parts, iodine salt 20 parts, ficin 0.3 part, monosodium glutamate 3 parts, sugar 1 part.
Using the method that above-mentioned compound soft textive salt carries out soft textive, described compound soft textive salt is configured to mass concentration is 20%
Compound soft textive saline solution, after meat is mixed according to the mass volume ratio of 1 g:5 mL with described compound soft textive saline solution in
15 min are pickled at 60 DEG C.
Meat good springiness after using said method soft textive to process, the loosest, and be prone to shear, cutting required for chopping
Shear force is little, achieves good soft textive effect, and the meat after processing carries out subjective appreciation after boiling, found that meat tenderization,
In good taste, do not lose the mouthfeel of meat itself.
Embodiment 3
A kind of compound soft textive salt, including the component of following weight portion: the enzyme papain 2 parts of 180000 U/g, glucose alive
Acid calcium 2 parts, natrium malicum 5 parts, Radix Puerariae starch 85 parts, iodine salt 25 parts, ficin 0.6 part, monosodium glutamate 5 parts, sugar 3 parts, indigo plant
Certain kind of berries extract 3 parts.
Described blueberry extract is adopted and is prepared with the following method:
1) blue berry is carried out, crushes；
2) by step 1) blue berry after broken and the ethanol solution that mass concentration is 50% according to the mass volume ratio of 1 g:10 mL
Mix, filter after supersound extraction 60 min, collect filtrate；
3) Rotary Evaporators is used to step 2) filtrate collected concentrates, and obtains concentrated solution；The control ginseng of Rotary Evaporators
Number is 60 DEG C, vacuum 0.09 MPa, rotating speed 180 r/min；
4) after in the concentrated solution that step 3) obtains, addition sodium chloride makes sodium chloride mass concentration in concentrated solution be 40%, in 5
15 h are settled under the conditions of DEG C；
5) solution after first settling step 4) is centrifugal 5 min under the centrifugal speed of 3000 rpm/min, go centrifugal after upper
Clear liquid is centrifugal 8 min under the centrifugal speed of 8000 rpm/min, take precipitation；
6) precipitation obtaining step 5) is put in bag filter, dialyses 3 ~ 4 times, obtain blue berry crude extract in pure water；
7) the blue berry crude extract obtained step 6) carries out lyophilization, obtains blueberry extract
Using the method that above-mentioned compound soft textive salt carries out soft textive, it is 10% answer that described compound soft textive salt is configured to mass concentration
Close soft textive saline solution, in 70 DEG C after being mixed according to the mass volume ratio of 1 g:4 mL with described compound soft textive saline solution by meat
Under pickle 20 min.
Meat good springiness after using said method soft textive to process, the loosest, and be prone to shear, cutting required for chopping
Shear force is little, achieves good soft textive effect, and the meat after processing carries out subjective appreciation after boiling, found that meat tenderization,
In good taste, do not lose the mouthfeel of meat itself.
Finally illustrating, above example is only in order to illustrate technical scheme and unrestricted, although with reference to relatively
The present invention has been described in detail by good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from objective and the scope of technical solution of the present invention, it all should be contained at this
In the middle of the right of invention.
Claims (10)
1. a compound soft textive salt, it is characterised in that include the component of following weight portion: papain 0.2 ~ 2 part, glucose
Acid calcium 0.5 ~ 2 part, natrium malicum 2 ~ 5 parts, starch 75 ~ 85 parts and iodine salt 15 ~ 25 parts.
It is combined soft textive salt the most according to claim 1, it is characterised in that also include ficin 0.3 ~ 0.6 part.
It is combined soft textive salt the most according to claim 1, it is characterised in that described starch is taro starch or Radix Puerariae starch.
It being combined soft textive salt the most according to claim 1, it is characterised in that the vigor of described papain is 150000 ~
180000 U/g。
It is combined soft textive salt the most according to claim 1, it is characterised in that also include monosodium glutamate 3 ~ 5 parts, sugar 1 ~ 3 part.
It is combined soft textive salt the most according to claim 1, it is characterised in that also including blueberry extract 3 ~ 6 parts, described blue berry carries
Take thing to adopt and prepare with the following method:
1) blue berry is carried out, crushes；
2) by step 1) blue berry after broken and the ethanol solution that mass concentration is 50 ~ 80% according to the quality of 1 g:10 ~ 20 mL
Volume ratio mixes, and filters after supersound extraction 30 ~ 120 min, collects filtrate；
3) Rotary Evaporators is used to step 2) filtrate collected concentrates, and obtains concentrated solution；
4) after in the concentrated solution that step 3) obtains, addition sodium chloride makes sodium chloride mass concentration in concentrated solution be 40 ~ 50%,
5 ~ 20 h are settled under the conditions of 5 ~ 15 DEG C；
5) solution after first settling step 4) is centrifugal 5 ~ 8 min under the centrifugal speed of 2000 ~ 3000 rpm/min, go to be centrifuged
After supernatant centrifugal 8 ~ 10 min under the centrifugal speed of 8000 ~ 10000 rpm/min, take precipitation；
6) precipitation obtaining step 5) is put in bag filter, dialyses 3 ~ 4 times, obtain blue berry crude extract in pure water；
7) the blue berry crude extract obtained step 6) carries out lyophilization, obtains blueberry extract.
Be combined soft textive salt the most according to claim 6, it is characterised in that step 2) in 40 ~ 50 DEG C, 150 ~ 300W ultrasonic
Supersound extraction 30 ~ 120 min is carried out under power.
It is combined soft textive salt the most according to claim 6, it is characterised in that in step 3), the control parameter of Rotary Evaporators is 50
~ 80 DEG C, vacuum 0.08 ~ 0.095MPa, rotating speed 100 ~ 200 r/min.
9. use the method that the arbitrary described compound soft textive salt of claim 1 ~ 8 carries out soft textive, it is characterised in that by described compound tender
Meat salt is configured to the compound soft textive saline solution that mass concentration is 10 ~ 30%, by meat with described compound soft textive saline solution according to 1
At 40 ~ 70 DEG C, 10 ~ 20min is pickled after the mass volume ratio mixing of g:3 ~ 5 mL.
The method of soft textive the most according to claim 9, it is characterised in that to the meat after pickling in the pressure of 100 ~ 200MPa
Under the conditions of process 5 ~ 8min.
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