CN107319375B - Making method of health-care nutrient preserved meat - Google Patents

Making method of health-care nutrient preserved meat Download PDF

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CN107319375B
CN107319375B CN201710784033.3A CN201710784033A CN107319375B CN 107319375 B CN107319375 B CN 107319375B CN 201710784033 A CN201710784033 A CN 201710784033A CN 107319375 B CN107319375 B CN 107319375B
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parts
essential oil
tsaoko
residue
cumin
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CN107319375A (en
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黄泽宋
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Guangxi Baili Food Co ltd
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    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
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  • Wood Science & Technology (AREA)
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  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Cosmetics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a method for making health-care nutrient preserved meat, which comprises the following steps: (1) pre-treating; (2) pickling: perforating pork, mixing seasonings, spices, compound Chinese herbal medicines and additives, smearing the mixture on the surface of the pork, and carrying out tumbling and ultrasonic treatment; the additive comprises cumin essential oil, tsaoko amomum fruit essential oil, rhizoma cyperi essential oil, pepper extract, cinnamaldehyde and cassia sophera protein; (4) baking; (5) smoking: smoking with cumin residue, fructus Tsaoko residue, rhizoma Cyperi residue, and fructus Zanthoxyli residue as smoking material; 6) and (6) inspecting and packaging. The preserved meat prepared by the method has the advantages of few harmful substances, high fragrance, good taste, long shelf life, strong health-care effect, naturalness, no toxicity and the like.

Description

Making method of health-care nutrient preserved meat
Technical Field
The invention relates to the technical field of food, in particular to a method for making health-care nutrient preserved meat.
Background
The bacon is one of the outstanding representatives of the traditional bacon products in China, and is an one-kind bacon product with strong bacon flavor, which is prepared by using pork as raw material and adding auxiliary materials such as salt, nitrite, kojiu, natural spices and the like, and processing the bacon product through drying, baking, smoking and the like. In China, the processing of preserved meat has a long history, and the preserved meat is deeply loved by people due to unique flavor, strong cured flavor, bright color and long shelf life.
The preserved meat has a plurality of problems, one is high salt content, low yield and high cost; secondly, the smoked technology adopted in the cured meat processing leads to the overproof benzo residue level; thirdly, the preserved meat preservation technology is backward, the production period is long, the process is backward, scientific guidance is not provided, and the like, which restrict the modernization development of the preserved meat and are difficult to accord with the consumption concept of nutrition and health of modern people.
Disclosure of Invention
The invention overcomes the technical problems of laggard preserved meat preservation technology and poor quality, and provides a preparation method of health-care nutrient preserved meat.
In order to solve the problems, the invention adopts the following technical scheme:
a method for preparing health-care nutrient preserved meat comprises the following steps:
(1) pretreatment: cleaning fresh meat, and cutting into strips for later use;
(2) pickling: punching holes in pork, mixing seasonings, spices, compound Chinese herbal medicines and additives, coating the mixture on the surface of the pork, rolling and kneading for 3-5 hours, and irradiating by adopting ultrasonic waves during the rolling and kneading; the additive comprises cumin essential oil, tsaoko amomum fruit essential oil, rhizoma cyperi essential oil, pepper extract, cinnamaldehyde and cassia sophera protein; the extraction method of the cumin essential oil, the tsaoko essential oil, the nutgrass galingale rhizome essential oil and the pepper extract adopts supercritical CO2Extracting with supercritical CO extraction method, mixing Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli2Extracting to obtain cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cumin residue, tsaoko residue, rhizoma cyperi residue and pepper residue;
(4) baking: baking the cured pork in the step (2) for 2-3 days at the temperature of 40-55 ℃ and the relative air humidity of 60%;
(5) smoking: putting the roasted pork into smoking treatment at a relative humidity of 40-50% and a temperature of 35-45 ℃; the smoking material contains cumin residues, tsaoko residues, rhizoma cyperi residues and pepper residues obtained in the step (2);
(6) and (3) inspection and packaging: firstly, carrying out vacuum inner packaging, then carrying out outer packaging, and checking that the inner and outer packaging are airtight, thus obtaining a qualified finished product.
Wherein the flavoring comprises salt, cooking wine and five spice powder.
Wherein the ultrasonic power is 25kHz, and the power density is 0.6-0.8W/cm2(ii) a The ultrasonic mode is intermittent ultrasonic, the ultrasonic is stopped for 1min after 3min, and the ultrasonic is continued for 3min, and the process is repeated.
The Chinese herbal medicine is prepared from the following raw materials in parts by mass: 8-15 parts of cogongrass rhizome, 6-10 parts of radix scutellariae, 1-5 parts of rheum officinale, 1-7 parts of selfheal, 4-6 parts of radix ophiopogonis, 2-6 parts of radix rehmanniae, 2-8 parts of radix bupleuri, 3-6 parts of mulberry leaf, 2-6 parts of liquorice and 1-5 parts of bamboo leaf.
The spice comprises the following raw materials in parts by mass: 6-10 parts of pepper, 1-5 parts of laurel, 1-5 parts of cinnamon, 1-5 parts of clove, 2-6 parts of pimento, 1-5 parts of nutmeg, 5-10 parts of fennel, 1-6 parts of liquorice, 1-5 parts of thyme and 2-8 parts of cumin.
The smoking material is prepared from the following raw materials in parts by mass: 10-15 parts of bagasse, 0.1-1 part of cumin residue, 0.1-1 part of tsaoko residue, 0.1-1 part of rhizoma cyperi residue and 0.1-1 part of pepper residue.
Wherein the additive is prepared from the following components in a mass ratio of 2: 2: 3: 5: 1: 3 is prepared from cumin essential oil, fructus Tsaoko essential oil, rhizoma Cyperi essential oil, fructus Zanthoxyli extract, cinnamaldehyde, and semen Cassiae protein.
The cumin essential oil, the tsaoko essential oil, the rhizoma cyperi essential oil and the pepper extract are extracted by the following extraction processes: pulverizing Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli respectively, sieving with 200 mesh sieve, mixing the pulverized Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli with 60% ethanol solution, ultrasonic treating for 30min, and placing the mixed solution in supercritical CO2In an extraction kettle, extracting at the pressure of 20Mpa and the temperature of 60 ℃ and CO2Extracting at a flow rate of 25L/min for 3h to obtain Cuminum celery essential oil, fructus Tsaoko essential oil, rhizoma Cyperi essential oil and fructus Zanthoxyli extract; the power of the ultrasonic instrument is 100W, and the mixing proportion of the cumin, the tsaoko cardamon, the rhizoma cyperi, the pepper and the 60% ethanol solution is 10 g: 50 ml.
Furthermore, the cumin essential oil, the tsaoko cardamon essential oil, the nutgrass galingale rhizome essential oil and the pepper extract obtained by the extraction method contain 35mg/100g of cuminaldehyde and 37mg/100g of myrtenal, and the cumin essential oil has the effects of bacteriostasis, antioxidation, disinsection, blood sugar reduction, cancer prevention, cancer resistance and the like; the tsaoko amomum fruit essential oil contains 146mg/100g of geraniol, 28mg/100g of nerolidol and 35mg/100g of octadecenoic acid, and has stronger antioxidant and bacteriostatic activity; the cyperus rotundus essential oil contains 122mg/100g of alpha-cyperone, 68mg/100g of alpha-cnidium lactone and 47mg/100g of cyperene, and the cyperus rotundus essential oil has stronger antibacterial and bacteriostatic activity; the pepper extract contains flavonoids, phenols, aldehydes, saponins, tannins, alkaloids and the like, has antioxidant capacity, and has flavonoid content of 52mg/100 g.
The cinnamaldehyde has the functions of sterilization, disinfection and corrosion prevention, is nontoxic or low-toxic to a human body as a food mildew preventive, and has a strong inhibiting effect on the propagation of microorganisms. The cinnamaldehyde has strong bacteriostatic effects on aspergillus flavus, aspergillus niger, penicillium citrinum, fusarium moniliforme, alternaria alternate, geotrichum candidum and yeast.
Cassia sophera L has the functions of diminishing inflammation, relieving pain and invigorating stomach, and through research, the protein extracted from Cassia sophera L has powerful antibiotic effect.
The invention also aims to provide the preserved meat prepared by the method for preparing the preserved meat.
The Chinese herbal medicines adopted by the invention have the following medicinal properties:
cogongrass rhizome: sweet taste and cold nature; entering heart, lung, stomach and bladder meridians; has the functions of cooling blood, stopping bleeding, clearing away heat and promoting urination.
Radix scutellariae: is bitter in taste and cold in nature, and has the effects of clearing heat and drying dampness, purging fire and removing toxicity, stopping bleeding, preventing miscarriage and the like.
Rhubarb: bitter taste and cold nature; has the effects of purging pathogenic accumulation, purging pathogenic fire, removing toxic substances, promoting blood circulation, dispelling blood stasis, and clearing away damp-heat.
Selfheal: is cold in nature, sweet, pungent and slightly bitter in taste, and has effects of clearing liver fire, resolving hard mass, relieving swelling, clearing away heat and toxic materials, eliminating phlegm, relieving cough, cooling blood, and stopping bleeding.
Radix ophiopogonis: not sweet, slightly bitter and cool in nature; has effects in nourishing yin, promoting salivation, moistening lung, relieving cough, clearing away heart-fire, and relieving restlessness.
Radix rehmanniae: is sweet, bitter and cold in nature, and has the effects of clearing heat, cooling blood, benefiting yin and promoting the production of body fluid.
Bupleurum root: is slightly cold in nature, bitter and pungent in taste, enters liver and gallbladder meridians, and has effects of dispersing stagnated liver qi, promoting bile flow, dispelling qi, resolving stagnation, and dispelling pathogenic fire.
Mulberry leaf: is bitter in taste; sweet; cold in nature; has effects in clearing away liver heat, nourishing liver, and dispelling wind and heat; clearing away the lung-heat; improving eyesight.
Licorice root: sweet taste, mild nature, entering heart, spleen, lung and stomach meridians. Has effects in purging pathogenic fire, removing toxic substances, relieving spasm, and relieving pain; moxibustion is warm in nature and can dissipate exterior cold, tonify middle-jiao and replenish qi.
Bamboo leaf: sweet, bland and cold; has the effects of clearing heat, relieving restlessness, promoting fluid production and inducing diuresis.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the method, the preserved meat is pickled by adopting cumin essential oil, tsaoko amomum fruit essential oil, rhizoma cyperi essential oil, pepper extract, cinnamaldehyde and cassia sophera protein, and auxiliary pickling is carried out by adopting rolling and ultrasonic waves, the cumin essential oil, the tsaoko amomum fruit essential oil, the rhizoma cyperi essential oil, the pepper extract, the cinnamaldehyde and the cassia sophera protein can fully permeate into the preserved meat to inhibit the oxidation of protein and fat, and meanwhile, after the cumin essential oil, the tsaoko amomum fruit essential oil, the rhizoma cyperi essential oil, the pepper extract, the cinnamaldehyde and the cassia sophera protein are adopted to pickle, the preserved meat has a strong antibacterial and bacteriostatic action and is long in shelf life.
(2) The added herbal medicine prescription is Chinese herbal medicines for reducing pathogenic fire, detoxifying, dispelling wind and heat, cooling blood and clearing lung heat, has the effects of clearing heat and reducing pathogenic fire, and the preserved meat is a dry-heat food and is not easy to cause excessive internal heat when being eaten; meanwhile, the health-care value of the preserved meat can be improved after the Chinese herbal medicines are adopted for pickling.
(3) The smoking material of the invention adopts supercritical CO2The cumin residue, the tsaoko residue, the rhizoma cyperi residue and the pepper residue are obtained after extraction, and the cumin, the tsaoko, the rhizoma cyperi and the pepper are all spices, so that aromatic substances can be generated in the smoking process, the fragrance of bacon can be improved in the smoking process by the aromatic substances, the quality of bacon is improved, the generation of benzopyrene can be inhibited, the generation of harmful substances in the smoking process is reduced, and the resource utilization rate can be improved by taking the cumin residue, the tsaoko residue, the rhizoma cyperi residue and the pepper residue as smoking materials.
(4) The preserved meat has the advantages of few harmful substances, high fragrance, good taste, long shelf life, strong health-care effect and the like.
Detailed Description
The present invention will be further described with reference to examples and tests.
Example 1
A method for preparing health-care nutrient preserved meat comprises the following steps:
(1) pretreatment: cleaning fresh meat, and cutting into strips for later use;
(2) pickling: punching pork, mixing seasonings, spices, compound Chinese herbal medicines and additives, coating the mixture on the surface of the pork, rolling and kneading for 5 hours, and irradiating by adopting ultrasonic waves during the rolling and kneading; the additive is prepared from the following components in a mass ratio of 2: 2: 3: 5: 1: 3 is composed of cumin essential oil, tsaoko amomum fruit essential oil, nutgrass galingale rhizome essential oil, pepper extract, cinnamaldehyde and cassia sophera protein; the extraction method of the cumin essential oil, the tsaoko essential oil, the nutgrass galingale rhizome essential oil and the pepper extract adopts supercritical CO2Extracting with supercritical CO extraction method, mixing Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli2Extracting to obtain cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cumin residue, tsaoko residue, rhizoma cyperi residue and pepper residue; the flavoring comprises salt, cooking wine and five spice powder; the ultrasonic power is 25kHz, and the power density is 0.8W/cm2(ii) a The ultrasonic mode is intermittent ultrasonic, the ultrasonic is stopped for 1min after 3min, and the ultrasonic is continued for 3min, and the process is repeated; the Chinese herbal medicine is prepared from the following raw materials in parts by mass: 15 parts of cogongrass rhizome, 10 parts of radix scutellariae, 5 parts of rheum officinale, 7 parts of selfheal, 6 parts of radix ophiopogonis, 6 parts of radix rehmanniae, 8 parts of radix bupleuri, 6 parts of folium mori, 6 parts of liquorice and 5 parts of bamboo leaves; the spice comprises the following raw materials in parts by mass: 6 parts of pepper, 1 part of laurel, 1 part of cinnamon, 1 part of clove, 2 parts of pimenta dioica, 1 part of nutmeg, 5 parts of fennel, 1 part of liquorice, 1 part of thyme and 2 parts of cumin;
(4) baking: baking the cured pork in the step (2) for 3d at the temperature of 55 ℃ and the relative air humidity of 60%;
(5) smoking: putting the roasted pork into a smoking treatment at a relative humidity of 50% and a temperature of 45 ℃; the smoking material is composed of the following raw materials in parts by mass: 15 parts of bagasse, 1 part of cumin residue obtained in the step (2), 0.1 part of tsaoko residue, 1 part of rhizoma cyperi residue and 0.1 part of pepper residue;
(6) and (3) inspection and packaging: firstly, carrying out vacuum inner packaging, then carrying out outer packaging, and checking that the inner and outer packaging are airtight, thus obtaining a qualified finished product.
Wherein the cumin essenceThe oil, the tsaoko essential oil, the nutgrass galingale rhizome essential oil and the pepper extract are extracted by the following extraction processes: pulverizing Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli respectively, sieving with 200 mesh sieve, mixing the pulverized Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli with 60% ethanol solution, ultrasonic treating for 30min, and placing the mixed solution in supercritical CO2In an extraction kettle, extracting at the pressure of 20Mpa and the temperature of 60 ℃ and CO2Extracting at a flow rate of 25L/min for 3h to obtain Cuminum celery essential oil, fructus Tsaoko essential oil, rhizoma Cyperi essential oil and fructus Zanthoxyli extract; the power of the ultrasonic instrument is 100W, and the mixing proportion of the cumin, the tsaoko cardamon, the rhizoma cyperi, the pepper and the 60% ethanol solution is 10 g: 50 ml.
Example 2
A method for preparing health-care nutrient preserved meat comprises the following steps:
(1) pretreatment: cleaning fresh meat, and cutting into strips for later use;
(2) pickling: punching pork, mixing seasonings, spices, compound Chinese herbal medicines and additives, coating the mixture on the surface of the pork, rolling and kneading for 3 hours, and irradiating by adopting ultrasonic waves during the rolling and kneading; the additive is prepared from the following components in a mass ratio of 2: 2: 3: 5: 1: 3 is composed of cumin essential oil, tsaoko amomum fruit essential oil, nutgrass galingale rhizome essential oil, pepper extract, cinnamaldehyde and cassia sophera protein; the extraction method of the cumin essential oil, the tsaoko essential oil, the nutgrass galingale rhizome essential oil and the pepper extract adopts supercritical CO2Extracting with supercritical CO extraction method, mixing Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli2Extracting to obtain cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cumin residue, tsaoko residue, rhizoma cyperi residue and pepper residue; the flavoring comprises salt, cooking wine and five spice powder; the ultrasonic power is 25kHz, and the power density is 0.6W/cm2(ii) a The ultrasonic mode is intermittent ultrasonic, the ultrasonic is stopped for 1min after 3min, and the ultrasonic is continued for 3min, and the process is repeated; the Chinese herbal medicine is prepared from the following raw materials in parts by mass: 8 parts of cogongrass rhizome, 6 parts of radix scutellariae, 1 part of rhubarb, 1 part of selfheal, 4 parts of dwarf lilyturf tuber, 2 parts of radix rehmanniae, 2 parts of radix bupleuri, 3 parts of mulberry leaf, 2 parts of liquorice and 1 part of bamboo leaf; the spice comprises the following raw materials in parts by mass:10 parts of pepper, 5 parts of laurel, 5 parts of cinnamon, 5 parts of clove, 6 parts of pimenta dioica, 5 parts of nutmeg, 10 parts of fennel, 6 parts of liquorice, 5 parts of thyme and 8 parts of cumin;
(4) baking: baking the cured pork in the step (2) for 2d under the conditions that the temperature is 40 ℃ and the relative air humidity is 60%;
(5) smoking: smoking the roasted pork at a relative humidity of 40% and a temperature of 35 ℃; the smoking material is composed of the following raw materials in parts by mass: 10 parts of bagasse, 0.1 part of cumin residue obtained in the step (2), 1 part of tsaoko residue, 0.1 part of rhizoma cyperi residue and 1 part of pepper residue;
(6) and (3) inspection and packaging: firstly, carrying out vacuum inner packaging, then carrying out outer packaging, and checking that the inner and outer packaging are airtight, thus obtaining a qualified finished product.
The cumin essential oil, the tsaoko essential oil, the rhizoma cyperi essential oil and the pepper extract are extracted by the following extraction processes: pulverizing Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli respectively, sieving with 200 mesh sieve, mixing the pulverized Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli with 60% ethanol solution, ultrasonic treating for 30min, and placing the mixed solution in supercritical CO2In an extraction kettle, extracting at the pressure of 20Mpa and the temperature of 60 ℃ and CO2Extracting at a flow rate of 25L/min for 3h to obtain Cuminum celery essential oil, fructus Tsaoko essential oil, rhizoma Cyperi essential oil and fructus Zanthoxyli extract; the power of the ultrasonic instrument is 100W, and the mixing proportion of the cumin, the tsaoko cardamon, the rhizoma cyperi, the pepper and the 60% ethanol solution is 10 g: 50 ml.
Example 3
A method for preparing health-care nutrient preserved meat comprises the following steps:
(1) pretreatment: cleaning fresh meat, and cutting into strips for later use;
(2) pickling: punching pork, mixing seasonings, spices, compound Chinese herbal medicines and additives, coating the mixture on the surface of the pork, rolling and kneading for 4 hours, and irradiating by adopting ultrasonic waves during the rolling and kneading; the additive is prepared from the following components in a mass ratio of 2: 2: 3: 5: 1: 3 is composed of cumin essential oil, tsaoko amomum fruit essential oil, nutgrass galingale rhizome essential oil, pepper extract, cinnamaldehyde and cassia sophera protein; what is needed isThe extraction method of the cumin essential oil, the tsaoko essential oil, the nutgrass galingale rhizome essential oil and the pepper extract adopts supercritical CO2Extracting with supercritical CO extraction method, mixing Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli2Extracting to obtain cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cumin residue, tsaoko residue, rhizoma cyperi residue and pepper residue; the flavoring comprises salt, cooking wine and five spice powder; the ultrasonic power is 25kHz, and the power density is 0.7W/cm 2; the ultrasonic mode is intermittent ultrasonic, the ultrasonic is stopped for 1min after 3min, and the ultrasonic is continued for 3min, and the process is repeated; the Chinese herbal medicine is prepared from the following raw materials in parts by mass: 10 parts of cogongrass rhizome, 8 parts of radix scutellariae, 3 parts of rhubarb, 5 parts of selfheal, 5 parts of dwarf lilyturf tuber, 5 parts of radix rehmanniae, 5 parts of radix bupleuri, 5 parts of mulberry leaf, 5 parts of liquorice and 3 parts of bamboo leaf; the spice comprises the following raw materials in parts by mass: 8 parts of pepper, 3 parts of laurel, 3 parts of cinnamon, 3 parts of clove, 5 parts of pimenta dioica, 4 parts of nutmeg, 8 parts of fennel, 5 parts of liquorice, 3 parts of thyme and 5 parts of cumin.
(4) Baking: baking the cured pork in the step (2) for 3d at the temperature of 50 ℃ and the relative air humidity of 60%;
(5) smoking: putting the roasted pork into smoking treatment at a relative humidity of 45% and a temperature of 40 ℃; the smoking material is composed of the following raw materials in parts by mass: 12 parts of bagasse, 0.8 part of cumin residue obtained in the step (2), 0.5 part of tsaoko residue, 0.2 part of rhizoma cyperi residue and 1 part of pepper residue;
(6) and (3) inspection and packaging: firstly, carrying out vacuum inner packaging, then carrying out outer packaging, and checking that the inner and outer packaging are airtight, thus obtaining a qualified finished product.
Wherein, the biological extraction process of the cumin essential oil, the tsaoko essential oil, the nutgrass galingale rhizome essential oil and the pepper extract is the same as that in the embodiment 1.
In order to better illustrate the quality of the preserved meat prepared by the preparation method of the health-care nutrient preserved meat, 3 groups of control groups are arranged.
Control group 1
The preparation method of the control group 1 is basically the same as that of the preserved meat of the example 3, except that the control group 1 is not added with cumin essential oil, tsaoko essential oil, nutgrass galingale rhizome essential oil and pepper extract for pickling.
Control group 2
Control 2 was prepared in substantially the same manner as the bacon of example 3, except that the smoking material of control 2 was bagasse.
Control group 3
Control 3 was prepared in substantially the same manner as in example 3 except that ultrasonic irradiation was not used in the curing step in control 3.
Preserved meat prepared in the examples 1 to 3 and the control groups 1 to 3 is stored at normal temperature and normal pressure, the quality guarantee period of the preserved meat is counted in the table 1, and the content statistics of benzopyrene of the preserved meat prepared in the examples 1 to 3 and the control groups 1 to 3 is detected in the table 2:
TABLE 1
Test item Example 1 Example 2 Example 3 Control group 1 Control group 2 Control group 3
Shelf life 12 months old 12 months old 12 months old 6 months old For 10 months 7 months old
TABLE 2
Test item Example 1 Example 2 Example 3 Control group 1 Control group 2 Control group 3
Benzopyrene content (μ g/kg) 0.9 1.2 0.8 1.7 5.7 1.5
As can be seen from table 1, the shelf life of the embodiments 1 to 3 is longer than that of the control group 1 to 3, which indicates that the shelf life of the preserved meat can be prolonged after the cumin essential oil, the tsaoko essential oil, the cyperus rotundus essential oil and the pepper extract are added, and the shelf life of the preserved meat is longer by adopting ultrasonic-assisted pickling than that without adopting ultrasonic-assisted pickling, and indicates that the cumin essential oil, the tsaoko essential oil, the cyperus rotundus essential oil and the pepper extract molecules move faster and are uniformly distributed in the preserved meat under the irradiation of ultrasonic waves, which is beneficial to the distribution of antioxidant substances and bacteriostatic substances in the preserved meat, thereby improving the shelf life.
As can be seen from table 2, the content of benzopyrene in examples 1 to 3 is lower than that in the control group 2, which indicates that the content of benzopyrene in the smoking method of the present invention using cumin residue, tsaoko residue, cyperus rotundus residue and zanthoxylum residue as smoking raw materials is lower than that of benzopyrene in using bagasse as a smoking material.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.

Claims (6)

1. A method for making health-care nutrient preserved meat is characterized by comprising the following steps:
(1) pretreatment: cleaning fresh meat, and cutting into strips for later use;
(2) pickling: punching holes in pork, mixing seasonings, spices, compound Chinese herbal medicines and additives, coating the mixture on the surface of the pork, rolling and kneading for 3-5 hours, and irradiating by adopting ultrasonic waves during the rolling and kneading; the additive comprises cumin essential oil, tsaoko amomum fruit essential oil, rhizoma cyperi essential oil, pepper extract, cinnamaldehyde and cassia sophera protein; the extraction method of the cumin essential oil, the tsaoko essential oil, the nutgrass galingale rhizome essential oil and the pepper extract adopts supercritical CO2Extracting with supercritical CO extraction method, mixing Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli2Extracting to obtain cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cumin residue, tsaoko residue, rhizoma cyperi residue and pepper residue; the ultrasonic frequency is 25kHz, and the power density is 0.6-0.8W/cm2(ii) a The ultrasonic mode is intermittent ultrasonic, the ultrasonic is stopped for 1min and continued for 3min after 3min, and the above steps are repeatedA ring; the additive is prepared from the following components in a mass ratio of 2: 2: 3: 5: 1: 3 is composed of cumin essential oil, tsaoko amomum fruit essential oil, nutgrass galingale rhizome essential oil, pepper extract, cinnamaldehyde and cassia sophera protein;
(3) baking: baking the cured pork in the step (2) for 2-3 days at the temperature of 40-55 ℃ and the relative air humidity of 60%;
(4) smoking: putting the roasted pork into smoking treatment at a relative humidity of 40-50% and a temperature of 35-45 ℃; the smoking material contains cumin residues, tsaoko residues, rhizoma cyperi residues and pepper residues obtained in the step (2); the smoking material is composed of the following raw materials in parts by mass: 10-15 parts of bagasse, 0.1-1 part of cumin residue, 0.1-1 part of tsaoko residue, 0.1-1 part of rhizoma cyperi residue and 0.1-1 part of pepper residue;
(5) and (3) inspection and packaging: firstly, carrying out vacuum inner packaging, then carrying out outer packaging, and checking that the inner and outer packaging are airtight, thus obtaining a qualified finished product.
2. The method for making health-care nutrient preserved meat according to claim 1, wherein the seasonings comprise salt, cooking wine and five spice powder.
3. The preparation method of the health-care nutrient preserved meat according to claim 1, wherein the compound Chinese herbal medicine is prepared from the following raw materials in parts by mass: 8-15 parts of cogongrass rhizome, 6-10 parts of radix scutellariae, 1-5 parts of rheum officinale, 1-7 parts of selfheal, 4-6 parts of radix ophiopogonis, 2-6 parts of radix rehmanniae, 2-8 parts of radix bupleuri, 3-6 parts of mulberry leaf, 2-6 parts of liquorice and 1-5 parts of bamboo leaf.
4. The making method of the health-care nutrient preserved meat according to claim 1, wherein the spice is prepared from the following raw materials in parts by mass: 6-10 parts of pepper, 1-5 parts of laurel, 1-5 parts of cinnamon, 1-5 parts of clove, 2-6 parts of pimento, 1-5 parts of nutmeg, 5-10 parts of fennel, 1-6 parts of liquorice, 1-5 parts of thyme and 2-8 parts of cumin.
5. According to the claimsThe making method of the health-care nutrient preserved meat is characterized in that the cumin essential oil, tsaoko essential oil, nutgrass galingale rhizome essential oil and pepper extract are obtained by extracting the following extraction processes: pulverizing Cuminum celery, fructus Tsaoko, rhizoma Cyperi and fructus Zanthoxyli respectively, sieving with 200 mesh sieve, mixing with 60% ethanol solution, ultrasonic treating for 30min, placing the mixed solution in supercritical CO2 extraction kettle at extraction pressure of 20Mpa and extraction temperature of 60 deg.C, and CO2Extracting at a flow rate of 25L/min for 3h to obtain Cuminum celery essential oil, fructus Tsaoko essential oil, rhizoma Cyperi essential oil and fructus Zanthoxyli extract; the power of the ultrasonic instrument is 100W, and the mixing proportion of the cumin, the tsaoko cardamon, the rhizoma cyperi, the pepper and the 60% ethanol solution is 10 g: 50 ml.
6. A health-care nutritional preserved meat, which is prepared by the method for preparing the preserved meat according to any one of claims 1 to 5.
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