CN106942632A - A kind of formula and its method for improving class PSE pigeon breast meat ball qualities - Google Patents
A kind of formula and its method for improving class PSE pigeon breast meat ball qualities Download PDFInfo
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- CN106942632A CN106942632A CN201710174779.2A CN201710174779A CN106942632A CN 106942632 A CN106942632 A CN 106942632A CN 201710174779 A CN201710174779 A CN 201710174779A CN 106942632 A CN106942632 A CN 106942632A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 122
- 238000000034 method Methods 0.000 title claims abstract description 63
- 210000000481 breast Anatomy 0.000 title claims abstract description 61
- 241000272201 Columbiformes Species 0.000 title claims abstract description 29
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 21
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 21
- 235000021110 pickles Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 25
- 244000203593 Piper nigrum Species 0.000 claims description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims description 24
- 235000013614 black pepper Nutrition 0.000 claims description 24
- 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 24
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 24
- 239000004223 monosodium glutamate Substances 0.000 claims description 24
- 239000001931 piper nigrum l. white Substances 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 24
- 238000010411 cooking Methods 0.000 claims description 23
- 235000013555 soy sauce Nutrition 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 21
- 235000000346 sugar Nutrition 0.000 claims description 21
- 229910019142 PO4 Inorganic materials 0.000 claims description 20
- 239000002131 composite material Substances 0.000 claims description 20
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 20
- 239000010452 phosphate Substances 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 2
- 238000004925 denaturation Methods 0.000 claims 1
- 230000036425 denaturation Effects 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 238000002525 ultrasonication Methods 0.000 abstract description 41
- 230000008569 process Effects 0.000 abstract description 37
- 241000287828 Gallus gallus Species 0.000 abstract description 18
- 238000005360 mashing Methods 0.000 abstract description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 229920001971 elastomer Polymers 0.000 abstract description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 23
- 235000002639 sodium chloride Nutrition 0.000 description 23
- 235000019698 starch Nutrition 0.000 description 23
- 239000008107 starch Substances 0.000 description 23
- 235000013330 chicken meat Nutrition 0.000 description 19
- 235000015220 hamburgers Nutrition 0.000 description 19
- 238000001816 cooling Methods 0.000 description 10
- 238000010009 beating Methods 0.000 description 9
- 238000005554 pickling Methods 0.000 description 9
- 238000010257 thawing Methods 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 7
- 238000002604 ultrasonography Methods 0.000 description 7
- 206010033546 Pallor Diseases 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 150000001412 amines Chemical class 0.000 description 4
- -1 compound phosphoric acid Salt Chemical class 0.000 description 4
- 239000011499 joint compound Substances 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 108700023418 Amidases Proteins 0.000 description 1
- 102000009127 Glutaminase Human genes 0.000 description 1
- 108010073324 Glutaminase Proteins 0.000 description 1
- 102000005922 amidase Human genes 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000000806 elastomer Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000014122 turkey meat Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses it is a kind of improve class PSE pigeon breast meat ball qualities formula and its method, this method include chicken process, ultrasonication, mashing, ultrasonic wave after-treatment, pickle, be molded, it is quick-frozen.The beneficial effects of the invention are as follows：The present invention in dispensing by adding the pH value that sodium bicarbonate improves gel rubber system, and improved the gel strength of gel protein by adding pigskin and transglutaminase, it is aided with mashing and ultrasonication improves the processing characteristics of class PSE Fresh Grade Breast, makes the hardness and fragility and normal pigeon breast meat ball of its gel without marked difference.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of formula of raising class PSE pigeon breast meat ball qualities and its
Method.
Background technology
The word of PSE meat one comes from pork earliest, refers to that color is greyish white, quality is softer, poor water retention property meat.Have been reported that finger at present
Go out in poultry there is also some colors it is partially white, different from the Fresh Grade Breast of normal meat, such meat is similar to PSE porks, and outward appearance is greyish white, oozes
Water is serious, therefore has scholar to be referred to as class PSE meat.Generally with L* (brightness value), pH24(pH of 24 hours after government official) are normal as differentiating
The standard of meat and class PSE meat, wherein L* ＞ 53, pH24＜ 5.7 meat is referred to as class PSE meat；And 46 ＜ L* ＜ 53,5.7 ＜
pH24＜ 6.1 meat is referred to as normal meat.Quickly glycolysis speed, higher trunk temperature are close after the incidence of class PSE meat and government official
It is related.Relative to normal meat, the processing characteristics of class PSE chicken are poor, show as that gel strength is low, gel elastomer is poor, water-retaining property
Difference.
It is 30%~50% to poultry PSE meat incidence the survey showed that U.S., Brazil is 22%, Chinese chicken
Class PSE meat incidence (L* ＞ 53) is in the winter time 20.95%, and summer is 23.39%.In addition, it is contemplated that world's model in the last few years
The consumption figure for enclosing interior chicken constantly increases, it is seen that a large amount of generations of class PSE meat be able to can be caused to a certain degree to meat products processing industry
Economic loss.According to statistics, in the U.S., due to the processing characteristics that class PSE turkey meats are poor, about 200,000,000 are brought to the sector every year
The loss of dollar.
Burger is a kind of meat emulsion product, it be using livestock meat as raw material, by Minced Steak, beat burst/cut mix/be beaten, cook, into
What the series of process such as type, cooling, quick-frozen was made, in the quick-frozen food of -18 DEG C of preservations.Its texture is enbrittled preferable with elasticity
Advantage.At present, burger is welcome in platform, Guangdong, Fujian, the regional pole in Zhejiang by consumer.Because of its unique crisp and fragrant feature, in inland
Gradually favored by consumer.But it is due to the poor processing characteristics of class PSE meat, the texture of its burger being made is relative to just
Normal meat is decreased obviously.
The content of the invention
The application for above-mentioned technical problem provide it is a kind of improve class PSE pigeon breast meat ball qualities formula and its
Method.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of formula for improving class PSE pigeon breast meat ball qualities, the raw material that the formula includes following parts by weight is constituted：
0.1~5 part of 0.1~5 part of sodium bicarbonate, 10~20 parts of pigskin and transglutaminase.
As preferred：Described be formulated includes the raw material composition of following parts by weight：0.6~0.8 part of sodium bicarbonate, pigskin 10~
20 parts and 0.4~0.6 part of transglutaminase.
In some preferred technical schemes：Described formula also includes flavoring, and described flavoring is by water, material
Wine, composite phosphate, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, converted starch, salt and sugar composition, the parts by weight of each component according to
It is secondary be 10~12 parts, 1~2 part, 0.4~0.6 part, 10~15 parts, 2~3 parts, 0.4~0.6 part, 0.4~0.6 part, 4~6 parts,
1.6~2 parts and 1.6~2 parts.
A kind of method that class PSE pigeon breast meat ball qualities are improved using above-mentioned formula, this method is comprised the following steps：
(1) meat gruel is made after class PSE Fresh Grade Breast is crushed, obtained meat gruel is handled using ultrasonic wave；
(2) it is meat gruel of the step (1) after ultrasonically treated, pigskin mud, sodium bicarbonate, transglutaminase and flavoring for mixture is equal
It is beaten after even；
(3) mixture after step (2) is beaten carries out ultrasonically treated again, pickles, is molded and quick-frozen successively after processing,
It can obtain target product.
The step of technical solution of the present invention (1) and the ultrasonically treated condition of step (3) are 100~500W, 80~200kHz,
The time of ultrasound is 5~30 minutes.
As preferred：Step (1) and the ultrasonically treated condition of step (3) are 280~320W, 100~140kHz, ultrasonic
Time is 10~25 minutes.
The speed of the step of technical solution of the present invention (2) mashing is 280~320 revs/min, and the time is 30-40 minutes.
The treatment temperature of the step of technical solution of the present invention (2) mashing is≤10 DEG C.
The temperature that the step of technical solution of the present invention (3) pickles is 4 DEG C, and salting period is 8~12 hours.
The temperature of product is set to be less than -18 DEG C after the step of technical solution of the present invention (3) is quick-frozen.
96~100 parts of class PSE Fresh Grade Breast in technical solution of the present invention, 0.1~5 part of sodium bicarbonate, 10~20 parts of pigskin and turn
0.1~5 part of glutaminase.
Beneficial effects of the present invention：
The present invention improves the texture of class PSE pigeon breast burgers by adding sodium bicarbonate, transglutaminase and pigskin collaboration, this
The outer consistency and elasticity by coordinating mashing and ultrasonication to significantly improve a class PSE meat ball, realizes class PSE meat ball and normal
The similar texture characteristic of burger.
Embodiment
With reference to embodiment, the present invention will be further described, but protection scope of the present invention not limited to this：
Embodiment 1
Present embodiments provide a kind of method for improving class PSE pigeon breast meat ball qualities, each consumption composition weight number：Class
It is 98 parts of PSE Fresh Grade Breast, 10 parts of water, 0.7 part of sodium bicarbonate, 1 part of cooking wine, 0.4 part of composite phosphate, 15 parts of pigskin, 10 parts of cock skin, old
Take out 2 parts, 0.4 part of monosodium glutamate, 0.4 part of white pepper powder, 4 parts of converted starch, 0.4 part of transglutaminase, 1.6 parts of salt, sugar 1.6 parts.
The class PSE pigeon breast meat ball processed according to above-mentioned formula, processing technology comprises the following steps：
(1) process：
By the class PSE Fresh Grade Breast meat grinder process after defrosting, the aperture of meat grinder is 8mm.Cock skin is 3mm's with aperture
Orifice plate process.Cut after pigskin blanching with cutmixer and mix pigskin mud.
(2) ultrasonication：
Meat gruel after process carries out ultrasonication, and ultrasonic parameters are as follows：280W, 100kHz, ultrasonic time are 10 points
Clock.
(3) it is beaten
Ratio according to the following formulation, by the class PSE meat after ultrasonication, pigskin mud, water, sodium bicarbonate, cooking wine, compound phosphoric acid
Salt, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, converted starch, transglutaminase, salt, sugar, are beaten with temperature control type beater
Slurry, beating rate is 300 revs/min, and the time is 30 minutes, and meat gruel temperature control is below 10 DEG C.
(4) ultrasonic wave after-treatment
Meat gruel after mashing carries out ultrasonication, and ultrasonic parameters are as follows：280W, 100kHz, ultrasonic time are 20 points
Clock.
(5) pickle
Meat gruel after ultrasonication is put into 4 DEG C of storehouses, pickled 8 hours.
(6) it is molded
Meat gruel after pickling is molded using ball forming machine, is heated in 90 DEG C of water baths, until burger central temperature reaches
To 72 DEG C.
(7) it is quick-frozen
A ball is cooled down through cooling bath, then quick-frozen product temperature is less than -18 DEG C.
Embodiment 2
Present embodiments provide a kind of method for improving class PSE pigeon breast meat ball qualities, each consumption composition weight number：
99 parts of class PSE Fresh Grade Breast, 11 parts of water, 0.7 part of sodium bicarbonate, 1 part of cooking wine, 0.5 part of composite phosphate, 15 parts of pigskin, 15 parts of cock skin,
2 parts of dark soy sauce, 0.4 part of monosodium glutamate, 0.4 part of white pepper powder, 4 parts of converted starch, 0.4 part of transglutaminase, 1.8 parts of salt, sugar 1.8
Part.
The class PSE pigeon breast meat ball processed according to above-mentioned formula, processing technology comprises the following steps：
(1) process：
By the class PSE Fresh Grade Breast meat grinder process after defrosting, the aperture of meat grinder is 8mm.Cock skin is 3mm's with aperture
Orifice plate process.Cut after pigskin blanching with cutmixer and mix pigskin mud.
(2) ultrasonication：
Meat gruel after process carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 12 points
Clock.
(3) it is beaten
Ratio according to the following formulation, by the class PSE meat after ultrasonication, pigskin mud, water, sodium bicarbonate, cooking wine, compound phosphoric acid
Salt, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, converted starch, transglutaminase, salt, sugar, are beaten with temperature control type beater
Slurry, beating rate is 300 revs/min, and the time is 35 minutes, and meat gruel temperature control is below 10 DEG C.
(4) ultrasonic wave after-treatment
Meat gruel after mashing carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 25 points
Clock.
(5) pickle
Meat gruel after ultrasonication is put into 4 DEG C of storehouses, pickled 10 hours.
(6) it is molded
Meat gruel after pickling is molded using ball forming machine, is heated in 90 DEG C of water baths, until burger central temperature reaches
To 72 DEG C.
(7) it is quick-frozen
A ball is cooled down through cooling bath, then quick-frozen product temperature is less than -18 DEG C.
Embodiment 3
Present embodiments provide a kind of method for improving class PSE pigeon breast meat ball qualities, each consumption composition weight number：Class
100 parts of PSE Fresh Grade Breast, 12 parts of water, 0.8 part of sodium bicarbonate, 2 parts of cooking wine, 0.6 part of composite phosphate, 20 parts of pigskin, 15 parts of cock skin,
3 parts of dark soy sauce, 0.6 part of monosodium glutamate, 0.6 part of white pepper powder, 6 parts of converted starch, 0.6 part of transglutaminase, 2 parts of salt, 2 parts of sugar.
The class PSE pigeon breast meat ball processed according to above-mentioned formula, processing technology comprises the following steps：
(1) process：
By the class PSE Fresh Grade Breast meat grinder process after defrosting, the aperture of meat grinder is 8mm.Cock skin is 3mm's with aperture
Orifice plate process.Cut after pigskin blanching with cutmixer and mix pigskin mud.
(2) ultrasonication：
Meat gruel after process carries out ultrasonication, and ultrasonic parameters are as follows：320W, 140kHz, ultrasonic time are 15 points
Clock.
(3) it is beaten
Ratio according to the following formulation, by the class PSE meat after ultrasonication, pigskin mud, water, sodium bicarbonate, cooking wine, compound phosphoric acid
Salt, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, converted starch, transglutaminase, salt, sugar, are beaten with temperature control type beater
Slurry, beating rate is 300 revs/min, and the time is 40 minutes, and meat gruel temperature control is below 10 DEG C.
(4) ultrasonic wave after-treatment
Meat gruel after mashing carries out ultrasonication, and ultrasonic parameters are as follows：320W, 140kHz, ultrasonic time are 20 points
Clock.
(5) pickle
Meat gruel after ultrasonication is put into 4 DEG C of storehouses, pickled 12 hours.
(6) it is molded
Meat gruel after pickling is molded using ball forming machine, is heated in 90 DEG C of water baths, until burger central temperature reaches
To 72 DEG C.
(7) it is quick-frozen
A ball is cooled down through cooling bath, then quick-frozen product temperature is less than -18 DEG C.
Contrast test 1
Experimental group 1,2 and 3 is compared in class PSE pigeon breast burger processing technologys, ultrasonically treated elastic to burger and hardness
Influence, three groups of formulas used are identical, are specially：99 parts of class PSE Fresh Grade Breast, 11 parts of water, 1 part of cooking wine, composite phosphate 0.5
Part, 15 parts of cock skin, 2 parts of dark soy sauce, 0.4 part of monosodium glutamate, 0.4 part of white pepper powder, 4 parts of converted starch, 1.6 parts of salt, 1.6 parts of sugar.Three groups
Concrete technology is as follows：
Experimental group 1
(1) process：
By the class PSE Fresh Grade Breast meat grinder process after defrosting, the aperture of meat grinder is 8mm.Cock skin is 3mm's with aperture
Orifice plate process.
(2) it is beaten
By PSE meat, water, cooking wine, composite phosphate, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, converted starch, turn salt, sugar,
Be beaten with temperature control type beater, beating rate be 300 revs/min, the time be 35 minutes, meat gruel temperature control 10 DEG C with
Under.
(3) pickle
Meat gruel after processing is put into 4 DEG C of storehouses, pickled 10 hours.
(4) it is molded
Meat gruel after pickling is molded using ball forming machine, is heated in 90 DEG C of water baths, until burger central temperature reaches
To 72 DEG C.
(5) it is quick-frozen
A ball is cooled down through cooling bath, then quick-frozen product temperature is less than -18 DEG C.
Experimental group 2
(1) process：
By the class PSE Fresh Grade Breast meat grinder process after defrosting, the aperture of meat grinder is 8mm.Cock skin is 3mm's with aperture
Orifice plate process.
(2) it is beaten
By class PSE meat, water, cooking wine, composite phosphate, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, converted starch, turn salt,
Sugar, is beaten with temperature control type beater, and beating rate is 300 revs/min, and the time is 35 minutes, and meat gruel temperature control is 10
Below DEG C.
(3) ultrasonication：
Meat gruel after process carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 25 points
Clock.
(5) pickle
Meat gruel after ultrasonication is put into 4 DEG C of storehouses, pickled 10 hours.
(6) it is molded
Meat gruel after pickling is molded using ball forming machine, is heated in 90 DEG C of water baths, until burger central temperature reaches
To 72 DEG C.
(7) it is quick-frozen
A ball is cooled down through cooling bath, then quick-frozen product temperature is less than -18 DEG C.
Experimental group 3
(1) process：
By the class PSE Fresh Grade Breast meat grinder process after defrosting, the aperture of meat grinder is 8mm.Cock skin is 3mm's with aperture
Orifice plate process.
(2) ultrasonication：
Meat gruel after process carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 12 points
Clock.
(3) it is beaten
By the class PSE meat after ultrasonication, water, cooking wine, composite phosphate, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, change
Property starch, turn salt, sugar, be beaten with temperature control type beater, beating rate be 300 revs/min, the time be 35 minutes, meat gruel
Temperature control is below 10 DEG C.
(4) ultrasonic wave after-treatment
Meat gruel after mashing carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 25 points
Clock.
(5) pickle
Meat gruel after ultrasonication is put into 4 DEG C of storehouses, pickled 10 hours.
(6) it is molded
Meat gruel after pickling is molded using ball forming machine, is heated in 90 DEG C of water baths, until burger central temperature reaches
To 72 DEG C.
(7) it is quick-frozen
A ball is cooled down through cooling bath, then quick-frozen product temperature is less than -18 DEG C.
Three groups of samples are as a result as shown in table 1 below by its consistency and elasticity of instrumental test：
The influence that table 1 is ultrasonically treated and mashing processing is to products'texture
Note：Same row difference letter represents significant difference (P<0.05)；N=4.
As it can be seen from table 1 the use of experimental group 2 is ultrasonically treated, its consistency and elasticity is significantly higher than experimental group 1.It can be seen that
The ultrasonically treated quality for improving class PSE chicken balls.Experimental group 3 use two sections it is ultrasonically treated, its result shows, burger
The consistency and elasticity experimental group 1 that compares is respectively increased.
Contrast test 2：Due to the hardness and bullet of class PSE chicken balls can be significantly improved using the mashing of two-period form combination of ultrasound
Property, therefore the quality of relatively more normal Fresh Grade Breast and class PSE chicken balls, can analysis two-period form combination of ultrasound is beaten cause class PSE
The consistency and elasticity of chicken balls and normal meat toughness and elasticity are close.It is formulated and technique is as follows：
The formula of experimental group 4：99 parts of class PSE Fresh Grade Breast, 11 parts of water, 1 part of cooking wine, 0.5 part of composite phosphate, cock skin 15
Part, 2 parts of dark soy sauce, 0.4 part of monosodium glutamate, 0.4 part of white pepper powder, 4 parts of converted starch, 1.6 parts of salt, 1.6 parts of sugar.
The formula of experimental group 5：Normal 99 parts of Fresh Grade Breast, 11 parts of water, 1 part of cooking wine, 0.5 part of composite phosphate, 15 parts of cock skin,
2 parts of dark soy sauce, 0.4 part of monosodium glutamate, 0.4 part of white pepper powder, 4 parts of converted starch, 1.6 parts of salt, 1.6 parts of sugar.
Experimental group 4 is identical with the technique of experimental group 5, specific as follows
(1) process：
By the class PSE Fresh Grade Breast after defrosting/normal Fresh Grade Breast meat grinder process, the aperture of meat grinder is 8mm.Cock skin is used
Aperture is 3mm orifice plate process.
(2) ultrasonication：
Meat gruel after process carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 12 points
Clock.
(3) it is beaten
By the class PSE meat after ultrasonication, water, cooking wine, composite phosphate, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, change
Property starch, turn salt, sugar, be beaten with temperature control type beater, beating rate be 300 revs/min, the time be 35 minutes, meat gruel
Temperature control is below 10 DEG C.
(4) ultrasonic wave after-treatment
Meat gruel after mashing carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 25 points
Clock.
(5) pickle
Meat gruel after ultrasonication is put into 4 DEG C of storehouses, pickled 10 hours.
(6) it is molded
Meat gruel after pickling is molded using ball forming machine, is heated in 90 DEG C of water baths, until burger central temperature reaches
To 72 DEG C.
(7) it is quick-frozen
A ball is cooled down through cooling bath, then quick-frozen product temperature is less than -18 DEG C.
The comparison of the class PSE chicken balls of table 2 and normal chicken balls texture
Note：Same row difference letter represents significant difference (P<0.05)；N=4.
From table 2 it can be seen that experimental group 4 is compared with experimental group 5, its consistency and elasticity is that the latter is high respectively.It can be seen that, although
The mashing of two-period form combination of ultrasound can improve for the texture of class PSE chicken balls, but relatively normal meat, still there is certain difference.
Contrast test 3：According to the result of contrast test 2, thus this section by add sodium bicarbonate, transglutaminase and
Pigskin mud improves the quality of class PSE chicken balls, to the texture similar with normal Fresh Grade Breast to be obtained.Technique still uses two
The technique of segmentation combination of ultrasound mashing, experimental group 6,7,8 groups of difference are individually to the addition of sodium bicarbonate, pigskin and turn glutamy
Amine enzyme, experimental group 9,10,11 groups of differences are sodium bicarbonate, pigskin and the combination two-by-two of transglutaminase three, and it is specifically matched somebody with somebody
Side and technique are as follows.
The formula of experimental group 6：100 parts of class PSE Fresh Grade Breast, 12 parts of water, 2 parts of cooking wine, 0.6 part of composite phosphate, cock skin 15
Part, 3 parts of dark soy sauce, 0.6 part of monosodium glutamate, 0.6 part of white pepper powder, 6 parts of converted starch, 2 parts of salt, sugared 2 parts, 0.8 part of sodium bicarbonate.
The formula of experimental group 7：100 parts of class PSE Fresh Grade Breast, 12 parts of water, 2 parts of cooking wine, 0.6 part of composite phosphate, cock skin 15
Part, 3 parts of dark soy sauce, 0.6 part of monosodium glutamate, 0.6 part of white pepper powder, 6 parts of converted starch, 2 parts of salt, sugared 2 parts, 20 parts of pigskin.
The formula of experimental group 8：100 parts of class PSE Fresh Grade Breast, 12 parts of water, 2 parts of cooking wine, 0.6 part of composite phosphate, cock skin 15
Part, 3 parts of dark soy sauce, 0.6 part of monosodium glutamate, 0.6 part of white pepper powder, 6 parts of converted starch, 2 parts of salt, sugared 2 parts, 0.6 part of transglutaminase.
The formula of experimental group 9：100 parts of class PSE Fresh Grade Breast, 12 parts of water, 2 parts of cooking wine, 0.6 part of composite phosphate, cock skin 15
Part, 3 parts of dark soy sauce, 0.6 part of monosodium glutamate, 0.6 part of white pepper powder, 6 parts of converted starch, 2 parts of salt, 2 parts of sugar, 0.8 part of sodium bicarbonate, pigskin 20
Part.
The formula of experimental group 10：100 parts of class PSE Fresh Grade Breast, 12 parts of water, 2 parts of cooking wine, 0.6 part of composite phosphate, cock skin 15
Part, 3 parts of dark soy sauce, 0.6 part of monosodium glutamate, 0.6 part of white pepper powder, 6 parts of converted starch, 2 parts of salt, 2 parts of sugar, 0.8 part of sodium bicarbonate, turn paddy ammonia
0.6 part of amidase.
The formula of experimental group 11：100 parts of class PSE Fresh Grade Breast, 12 parts of water, 2 parts of cooking wine, 0.6 part of composite phosphate, cock skin 15
Part, 3 parts of dark soy sauce, 0.6 part of monosodium glutamate, 0.6 part of white pepper powder, 6 parts of converted starch, 2 parts of salt, 2 parts of sugar, 20 parts of pigskin, turn glutamy
0.6 part of amine enzyme.
The technique of experimental group 6-11 groups is essentially identical, specific as follows：
(1) process：
By the class PSE Fresh Grade Breast after defrosting/normal chicken meat grinder process, the aperture of meat grinder is 8mm.Cock skin hole
Footpath is 3mm orifice plate process.Plus pigskin group is will to be cut to mix pigskin mud with cutmixer after pigskin blanching.
(2) ultrasonication：
Meat gruel after process carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 15 points
Clock.
(3) it is beaten
Ratio, the dispensings such as class PSE meat, the water after ultrasonication are beaten with temperature control type beater according to the following formulation
Slurry, beating rate is 300 revs/min, and the time is 40 minutes, and meat gruel temperature control is below 10 DEG C.
(4) ultrasonic wave after-treatment
Meat gruel after mashing carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 20 points
Clock.
(5) pickle
Meat gruel after ultrasonication is put into 4 DEG C of storehouses, pickled 12 hours.
(6) it is molded
Meat gruel after pickling is molded using ball forming machine, is heated in 90 DEG C of water baths, until burger central temperature reaches
To 72 DEG C.
(7) it is quick-frozen
A ball is cooled down through cooling bath, then quick-frozen product temperature is less than -18 DEG C.
Influence of the auxiliary material of table 3 to class PSE chicken balls and normal chicken balls texture
Note：Same row difference letter represents significant difference (P<0.05)；N=4.
From table 3 it can be seen that experimental group 9,10,11 groups compared with experimental group 6,7,8, its hardness is significantly higher than experimental group 6-
8, elasticity is slightly above experimental group 6-8.It can be seen that, by individually adding sodium bicarbonate, transglutaminase and pigskin mud, or two-by-two
Compounding, coordinates the mashing of two-period form combination of ultrasound to improve the texture of class PSE chicken balls.Therefore it is multiple using three on the basis of secondary
Match somebody with somebody, contrasted with normal Fresh Grade Breast, to expect that the quality of normal pigeon breast burger can be obtained.
The formula of experimental group 12：100 parts of class PSE Fresh Grade Breast, 12 parts of water, 0.8 part of sodium bicarbonate, 2 parts of cooking wine, composite phosphate
0.6 part, 20 parts of pigskin, 15 parts of cock skin, 3 parts of dark soy sauce, 0.6 part of monosodium glutamate, 0.6 part of white pepper powder, 6 parts of converted starch, turn glutamy
0.6 part of amine enzyme, 2 parts of salt, 2 parts of sugar.
The formula of experimental group 13：Normal 100 parts of Fresh Grade Breast, 12 parts of water, 0.8 part of sodium bicarbonate, 2 parts of cooking wine, composite phosphate
0.6 part, 20 parts of pigskin, 15 parts of cock skin, 3 parts of dark soy sauce, 0.6 part of monosodium glutamate, 0.6 part of white pepper powder, 6 parts of converted starch, turn glutamy
0.6 part of amine enzyme, 2 parts of salt, 2 parts of sugar.
Experimental group 12 is identical with the technique of experimental group 13, specific as follows：
(1) process：
By the class PSE Fresh Grade Breast after defrosting/normal chicken meat grinder process, the aperture of meat grinder is 8mm.Cock skin hole
Footpath is 3mm orifice plate process.Cut after pigskin blanching with cutmixer and mix pigskin mud.
(2) ultrasonication：
Meat gruel after process carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 15 points
Clock.
(3) it is beaten
Ratio according to the following formulation, by the class PSE meat after ultrasonication, pigskin mud, water, sodium bicarbonate, cooking wine, compound phosphoric acid
Salt, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, converted starch, transglutaminase, salt, sugar, add dispensing.It is beaten with temperature control type
Machine is beaten, and beating rate is 300 revs/min, and the time is 40 minutes, and meat gruel temperature control is below 10 DEG C.
(4) ultrasonic wave after-treatment
Meat gruel after mashing carries out ultrasonication, and ultrasonic parameters are as follows：300W, 120kHz, ultrasonic time are 20 points
Clock.
(5) pickle
Meat gruel after ultrasonication is put into 4 DEG C of storehouses, pickled 12 hours.
(6) it is molded
Meat gruel after pickling is molded using ball forming machine, is heated in 90 DEG C of water baths, until burger central temperature reaches
To 72 DEG C.
(7) it is quick-frozen
A ball is cooled down through cooling bath, then quick-frozen product temperature is less than -18 DEG C.
4 three kinds of auxiliary materials of table compound the influence to class PSE chicken balls and normal chicken balls texture
Note：Same row difference letter represents significant difference (P<0.05)；N=4.
From table 3 it can be seen that experimental group 12 is compared with experimental group 13, its consistency and elasticity is without significant difference.It can be seen that, pass through
Sodium bicarbonate, transglutaminase and pigskin mud are added, coordinates the mashing of two-period form combination of ultrasound to improve the matter of class PSE chicken balls
Structure, is obtained and normal pigeon breast burger identical texture.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modifications, equivalent substitutions and improvements made etc. should be included within the scope of the present invention.
Claims (10)
1. a kind of formula for improving class PSE pigeon breast meat ball qualities, it is characterised in that：The formula includes following parts by weight
Raw material is constituted：0.1~5 part of 0.1~5 part of sodium bicarbonate, 10~20 parts of pigskin and transglutaminase.
2. the formula according to claim 1 for improving class PSE pigeon breast meat ball qualities, it is characterised in that：The formula bag
Include the raw material composition of following parts by weight：0.6~0.8 part of sodium bicarbonate, 10~20 parts of pigskin and transglutaminase 0.4~0.6
Part.
3. the formula according to claim 1 for improving class PSE pigeon breast meat ball qualities, it is characterised in that：Described formula
Also include flavoring, described flavoring is formed sediment by water, cooking wine, composite phosphate, cock skin, dark soy sauce, monosodium glutamate, white pepper powder, denaturation
Powder, salt and sugar composition, the parts by weight of each component be followed successively by 10~12 parts, 1~2 part, 0.4~0.6 part, 10~15 parts, 2~3
Part, 0.4~0.6 part, 0.4~0.6 part, 4~6 parts, 1.6~2 parts and 1.6~2 parts.
4. the method that formula described in a kind of utilization claim 1 improves class PSE pigeon breast meat ball qualities, it is characterised in that：The party
Method comprises the following steps：
(1) meat gruel is made after class PSE Fresh Grade Breast is crushed, obtained meat gruel is handled using ultrasonic wave；
(2) by meat gruel of the step (1) after ultrasonically treated, pigskin mud, sodium bicarbonate, transglutaminase and flavoring for mixture it is uniform after
It is beaten；
(3) mixture after step (2) is beaten carries out ultrasonically treated again, pickles, is molded and quick-frozen successively after processing, you can
Obtain target product.
5. the method according to claim 4 for improving class PSE pigeon breast meat ball qualities, it is characterised in that：Step (1) and step
Suddenly (3) ultrasonically treated condition is 100~500W, 80~200kHz, and the ultrasonic time is 5~30 minutes.
6. the method according to claim 4 for improving class PSE pigeon breast meat ball qualities, it is characterised in that：Step (1) and step
Suddenly (3) ultrasonically treated condition is 280~320W, 100~140kHz, and the ultrasonic time is 10~25 minutes.
7. the method according to claim 4 for improving class PSE pigeon breast meat ball qualities, it is characterised in that：Step (2) is beaten
Speed be 280~320 revs/min, the time be 30-40 minutes.
8. the method according to claim 4 for improving class PSE pigeon breast meat ball qualities, it is characterised in that：Step (2) is beaten
Treatment temperature be≤10 DEG C.
9. the method according to claim 4 for improving class PSE pigeon breast meat ball qualities, it is characterised in that：Step (3) is pickled
Temperature be 4 DEG C, salting period be 8~12 hours.
10. the method according to claim 4 for improving class PSE pigeon breast meat ball qualities, it is characterised in that：Class PSE pigeon breasts
0.1~5 part of 96~100 parts of meat, 0.1~5 part of sodium bicarbonate, 10~20 parts of pigskin and transglutaminase.
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| CN113615812A (en) * | 2021-07-12 | 2021-11-09 | 南京农业大学 | Pork mixed paste and preparation method and application thereof |
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