CN106307469A - Meat sauce containing diced meat and preparation method of meat sauce - Google Patents
Meat sauce containing diced meat and preparation method of meat sauce Download PDFInfo
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- CN106307469A CN106307469A CN201610783614.0A CN201610783614A CN106307469A CN 106307469 A CN106307469 A CN 106307469A CN 201610783614 A CN201610783614 A CN 201610783614A CN 106307469 A CN106307469 A CN 106307469A
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- meat
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- meat particle
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/002—Apparatus for tenderising meat, e.g. ham by electric treatment
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of meat sauce containing diced meat. The preparation method comprises steps as follows: (1) qualified fresh meat is selected and cut into or minced into diced meat; (2) the diced meat is subjected to high-voltage pulse treatment; (3) a protease liquid is added for tumbling treatment; (4) the diced meat is subjected to high-voltage pulse treatment again; (5) a bacterium solution is added for inoculated fermentation; (6) reducing sugar is added for a Maillard reaction; (7) salt, sauce, phosphate and spice are added for blending; (8) filling and sterilization are performed; protease and the bacterial solution conveniently permeate into the diced meat in a high-voltage pulse electric field manner; a liquid containing polypeptides and amino acids conveniently flows out, and the Maillard reaction is conveniently performed on the surface of the diced meat.
Description
Technical field
The present invention relates to the preparation method of a kind of meat pulp, particularly to a kind of meat pulp containing meat particle and preparation method thereof.
Background technology
Along with improving constantly of people's living standard, the nourishing healthy consciousness of people is also constantly being strengthened, so people couple
The quality of food has had higher requirement.Traditional meat pulp uses traditional processing method-be directly placed into by meat paste mostly
Adding various adjuvant in deep fat, parch forms.
The macromolecular substances such as protein, saccharide, fat can be decomposed generation peptide, aminoacid and fat by bacterium solution fermented livestock meat
The small-molecule substances such as fat acid, improve amino-acid nitrogen content, improve product special flavour.Prior art CN105146488 A is by livestock meat
Rub into meat particle, through lactic acid bacteria fermentation, be equipped with mushroom stems enzymolysis solution and carry out parch, in dispensing add Fructus Capsici make fermented type
Savoury thick chilli meat sauce or directly obtain fermentation meat pulp without Fructus Capsici, but meat particle is directly entered in leaven fermentation, leaven is difficult
To enter inside meat particle, causing fermentation time long, the inside and outside fermentation of meat particle is uneven.Prior art CN105533645 A take minced fish,
Minced pork and Lentinus Edodes slurry-mud mix homogeneously, inoculation fermentation, have employed the mode being processed into meat paste, the problem solving fully fermentation.
Prior art CN105533310 A uses enzymatic isolation method to prepare Eriocheir sinensis taste tartar sauce, but Protease Treatment crab meat, egg cannot be solved equally
White enzyme enters the technical problem within meat particle.
Use the meat pulp that ferment treatment or fermentable process, for playing ferment treatment and the effect of fermentable, need
Meat is processed into meat paste, and consumer has trust sense to the meat pulp with little cube meat, feel cube meat character meat pulp more
Really, material benefit, but the meat pulp with cube meat of the prior art, owing to being difficult to contact with enzyme, or inside cube meat inside cube meat
Ferment insufficient, and make consumer produce unconformable sensation.Traditional technological proces s is used it addition, also have, the most permissible
Improve the taste within cube meat, but the essence of the internal meat of cube meat, the i.e. organizational structure etc. of meat cannot be changed.
Summary of the invention
For solving above technical problem, the technical scheme is that a kind of containing meat particle
The preparation method of meat pulp, it is characterised in that use following steps: (1) chooses qualified green meat, is cut into or is stranding into meat
Grain；(2) meat particle is carried out high-voltage pulse process；(3) add liquid of protease and carry out tumbling process；(4) again meat particle is carried out again
High-voltage pulse processes；(5) add bacterium solution and carry out inoculation fermentation；(6) add reducing sugar and carry out Maillard reaction；(7) salt, beans are added
Body, phosphate and spice are allocated；(8) fill and sterilizing are carried out.
On the basis of technique scheme, the present invention can also do following improvement.
Further, meat particle described in step (1) is square, and the length of side is at 0.25-0.5cm.
Further, electric field intensity 10-20kV/cm of step (2) mesohigh pulse, umber of pulse 6-10.This step is risen
Have the beneficial effect that, on the one hand play the effect of certain antibacterial killed in meat particle, on the other hand improve meat particle interior tissue
Structure and the permeability of cell, beneficially following protein enzyme enter inside meat particle, and the outflow of juice.
Further, in step (3), protease has precedence over neutral protease and flavor protease, and the weight of protease is
1.5ml-5ml/1kg meat particle, protease needs dilution to process before adding, the enzyme activity ratio of neutral protease and flavor protease
Being 2: 8-8: 2, temperature is 35-60 DEG C, and the time is 30-60min.
Further, electric field intensity 15-30kV/cm of step (4) mesohigh pulse, umber of pulse 10-15.This step is risen
Have the beneficial effect that, on the one hand play enzyme denaturing effect, on the other hand improve the permeability of meat particle internal organizational structure and cell, have
It is beneficial to follow-up bacterium solution enter inside meat particle, and the outflow of juice.
Further, in step (5), bacterium solution is the mixed bacteria liquid of yeast and lactic acid bacteria, and fermentation temperature is 20-40 DEG C, fermentation
Time is 12h-48h.
Further, the reducing sugar added in step (6) is glucose and xylose, and the total amount of sugar is 3-10g/100g meat particle,
Maillard reaction is 90-130 DEG C, and the response time is 40-120min.
Further, step (7) beans body selects soya sauce or chilli sauce.
The invention has the beneficial effects as follows:
(1) by the way of using high-pressure pulse electric, beneficially protease and bacterium solution enters inside cube meat；And be conducive to containing
Polypeptide, amino acid whose liquid is had to flow out, in order to carry out Maillard reaction on cube meat surface；(2) egg of short period is first carried out
White ferment treatment, becomes polypeptide, aminoacid etc. by the protein part enzymolysis in meat, during due to follow-up fermentable, utilizes enzymolysis
After composition, enter fast growing period as early as possible, and then rapidly enter fermentation and present the stable phase of local flavor；(3) meat particle formed, outward
The local flavor that portion has Maillard reaction and presents, inside has the local flavor of bacterium solution fermentation, has stereovision.
Detailed description of the invention
Embodiment 1
The preparation method of a kind of beef paste containing beef granules, uses following steps: (1) chooses qualified green meat, is cut into
Or it is stranding into meat particle；(2) meat particle is carried out high-voltage pulse process；(3) add liquid of protease and carry out tumbling process；(4) by meat
Grain carries out high-voltage pulse process again；(5) add bacterium solution and carry out inoculation fermentation；(6) add reducing sugar and carry out Maillard reaction；
(7) add salt, beans body, phosphate and spice to allocate；(8) fill and sterilizing are carried out.
Meat particle described in step (1) is square, and the length of side is at 0.25cm.
Electric field intensity 10kV/cm of step (2) mesohigh pulse, umber of pulse 10.
In step (3), protease has precedence over neutral protease and flavor protease, and the weight of protease is 1.5ml/1kg meat
Grain, protease needs dilution to process before adding, and the ratio of neutral protease and flavor protease is 2: 8, and temperature is 35 DEG C, the time
For 30min.
Electric field intensity 15kV/cm of step (4) mesohigh pulse, umber of pulse 15.
In step (5), bacterium solution is the mixed bacteria liquid of yeast and lactic acid bacteria, and fermentation temperature is 20 DEG C, and fermentation time is 48h.
The reducing sugar added in step (6) is glucose and xylose, and the total amount of sugar is 3g/100g meat particle, Maillard reaction
Being 90 DEG C, the response time is 120min.
Step (7) beans body selects soya sauce.
Embodiment 2
A kind of preparation method of the meat pulp containing Carnis Sus domestica grain, use following steps: (1) chooses qualified green meat, be cut into or
Person is stranding into meat particle；(2) meat particle is carried out high-voltage pulse process；(3) add liquid of protease and carry out tumbling process；(4) by meat particle
Again carry out high-voltage pulse process；(5) add bacterium solution and carry out inoculation fermentation；(6) add reducing sugar and carry out Maillard reaction；(7)
Add salt, beans body, phosphate and spice to allocate；(8) fill and sterilizing are carried out.
Meat particle described in step (1) is square, and the length of side is at 0.5cm.
Electric field intensity 20kV/cm of step (2) mesohigh pulse, umber of pulse 6.
In step (3), protease has precedence over neutral protease and flavor protease, and the weight of protease is 5ml/1kg meat
Grain, protease needs dilution to process before adding, and the ratio of neutral protease and flavor protease is 8: 2, and temperature is 60 DEG C, the time
For 60min.
Electric field intensity 30kV/cm of step (4) mesohigh pulse, umber of pulse 10.
In step (5), bacterium solution is the mixed bacteria liquid of yeast and lactic acid bacteria, and fermentation temperature is 40 DEG C, and fermentation time is 12h.
The reducing sugar added in step (6) is glucose and xylose, and the total amount of sugar is 10g/100g meat particle, Maillard reaction
Being 130 DEG C, the response time is 40min.
Further, step (7) beans body selects chilli sauce.
Embodiment 3
A kind of preparation method of the meat pulp containing beef granules, use following steps: (1) chooses qualified green meat, be cut into or
Person is stranding into meat particle；(2) add electrolytic liquid, meat particle is carried out high-voltage pulse process；(3) add liquid of protease and carry out tumbling
Process；(4) meat particle is carried out again high-voltage pulse process；(5) add bacterium solution and carry out inoculation fermentation；(6) add reducing sugar to carry out
Maillard reaction；(7) add salt, beans body, phosphate and spice to allocate；(8) fill and sterilizing are carried out.
Meat particle described in step (1) is square, and the length of side is at 0.3cm.
Further, electric field intensity 15kV/cm of step (2) mesohigh pulse, umber of pulse 7.
In step (3), protease has precedence over neutral protease and flavor protease, and the weight of protease is 3ml/1kg meat
Grain, protease needs dilution to process before adding, and the ratio of neutral protease and flavor protease is 1: 1, and temperature is 45 DEG C, the time
For 50min.
Electric field intensity 28kV/cm of step (4) mesohigh pulse, umber of pulse 13.
In step (5), bacterium solution is the mixed bacteria liquid of yeast and lactic acid bacteria, and fermentation temperature is 30 DEG C, and fermentation time is 36h.
The reducing sugar added in step (6) is glucose and xylose, and the total amount of sugar is 5g/100g meat particle, Maillard reaction
Being 95 DEG C, the response time is 60min.
Step (7) beans body selects chilli sauce.
The technical scheme omitting the step (3) (4) in embodiment 3 is contrast test 1, omits the step (4) in embodiment 3
(5) technical scheme is contrast test 2, and the technical scheme omitting the step (2) (4) in embodiment 3 is contrast test 3.
It was found that embodiment 3 is compared to contrast test 1, after Maillard reaction, the local flavor of cube meat is more significantly, and
Fermentation time reduction about 20%；Embodiment 3, compared to contrast test 2, has the meat fermentation similar with sausage inside cube meat
Taste；Embodiment 3 has meat fermentation equally compared to contrast test 3, Maillard reaction better flavor, cube meat penetralia
Taste.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (8)
1. the preparation method of the meat pulp containing meat particle, it is characterised in that: use following steps: (1) chooses qualified green meat,
It is cut into or is stranding into meat particle；(2) meat particle is carried out high-voltage pulse process；(3) add liquid of protease and carry out tumbling process；(4)
Meat particle is carried out again high-voltage pulse process；(5) add bacterium solution and carry out inoculation fermentation；(6) adding reducing sugar, to carry out Mei Lade anti-
Should；(7) add salt, beans body, phosphate and spice to allocate；(8) fill and sterilizing are carried out.
A kind of preparation method of the meat pulp containing meat particle, it is characterised in that: meat described in step (1)
Grain is square, and the length of side is at 0.25-0.5cm.
The preparation method of a kind of meat pulp containing meat particle the most according to claim 1 or claim 2, it is characterised in that: step (2) mesohigh
Electric field intensity 10-20kV/cm of pulse, umber of pulse 6-10.
4. according to claim 1 or 2 the preparation method of a kind of meat pulp containing meat particle, it is characterised in that: protease in step (3)
For neutral protease and flavor protease, the weight of protease is 1.5ml-5ml/1kg meat particle, neutral protease and local flavor albumen
The enzyme activity ratio of enzyme is 2: 8-8: 2, and hydrolysis temperature is 35-60 DEG C, and the time is 30-60min.
5. according to claim 1 or 2 the preparation method of a kind of meat pulp containing meat particle, it is characterised in that: step (4) mesohigh arteries and veins
Electric field intensity 15-30kV/cm of punching, umber of pulse 10-15.
6. according to claim 1 or 2 the preparation method of a kind of meat pulp containing meat particle, it is characterised in that: in step (5), bacterium solution is
Yeast and the mixed bacteria liquid of lactic acid bacteria, fermentation temperature is 20-40 DEG C, and fermentation time is 12h-48h.
7. according to claim 1 or 2 the preparation method of a kind of meat pulp containing meat particle, it is characterised in that: step (6) adds
Reducing sugar is glucose and xylose, and the total amount of sugar is 3-10g/100g meat particle, and Maillard reaction is 90-130 DEG C, and the response time is
40-120min。
8. according to claim 1 or 2 the preparation method of a kind of meat pulp containing meat particle, it is characterised in that: step (7) beans body selects
Soya sauce or chilli sauce.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610783614.0A CN106307469B (en) | 2016-08-23 | 2016-08-23 | A kind of meat pulp and preparation method thereof containing meat particle |
| CN201911388168.3A CN111096349B (en) | 2016-08-23 | 2016-08-23 | Processing technology for processing meat particles by secondary high-voltage pulse and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610783614.0A CN106307469B (en) | 2016-08-23 | 2016-08-23 | A kind of meat pulp and preparation method thereof containing meat particle |
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| CN201911388168.3A Division CN111096349B (en) | 2016-08-23 | 2016-08-23 | Processing technology for processing meat particles by secondary high-voltage pulse and application thereof |
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| CN106307469A true CN106307469A (en) | 2017-01-11 |
| CN106307469B CN106307469B (en) | 2019-12-03 |
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| CN201610783614.0A Expired - Fee Related CN106307469B (en) | 2016-08-23 | 2016-08-23 | A kind of meat pulp and preparation method thereof containing meat particle |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439967A (en) * | 2017-09-27 | 2017-12-08 | 贵州可绿色食品有限公司 | A kind of processing method of the peppery dried beef of sweet tea |
| CN107647310A (en) * | 2017-09-25 | 2018-02-02 | 辽宁沟帮子薰鸡集团有限公司 | A kind of preparation method of eutrophy smoked chicken |
| CN110547314A (en) * | 2018-06-01 | 2019-12-10 | 佛山市顺德区美的电热电器制造有限公司 | Meat tenderization enzymolysis equipment, meat tenderization method and computer readable storage medium |
| CN110547315A (en) * | 2018-06-01 | 2019-12-10 | 佛山市顺德区美的电热电器制造有限公司 | Meat material proteolysis enzymolysis equipment, meat material tenderization method and computer readable storage medium |
| CN111671074A (en) * | 2020-06-24 | 2020-09-18 | 四川千洪食品有限公司 | Method for treating meat paste by using complex enzyme |
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| CN107647310A (en) * | 2017-09-25 | 2018-02-02 | 辽宁沟帮子薰鸡集团有限公司 | A kind of preparation method of eutrophy smoked chicken |
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| CN110547315A (en) * | 2018-06-01 | 2019-12-10 | 佛山市顺德区美的电热电器制造有限公司 | Meat material proteolysis enzymolysis equipment, meat material tenderization method and computer readable storage medium |
| CN110547315B (en) * | 2018-06-01 | 2021-07-20 | 佛山市顺德区美的电热电器制造有限公司 | Meat material proteolysis enzymolysis equipment, meat material tenderization method and computer readable storage medium |
| CN111671074A (en) * | 2020-06-24 | 2020-09-18 | 四川千洪食品有限公司 | Method for treating meat paste by using complex enzyme |
Also Published As
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| CN106307469B (en) | 2019-12-03 |
| CN111096349B (en) | 2022-05-13 |
| CN111096349A (en) | 2020-05-05 |
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