CN107495150A - A kind of pork product rejuvenator and preparation method thereof - Google Patents
A kind of pork product rejuvenator and preparation method thereof Download PDFInfo
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- CN107495150A CN107495150A CN201710891696.5A CN201710891696A CN107495150A CN 107495150 A CN107495150 A CN 107495150A CN 201710891696 A CN201710891696 A CN 201710891696A CN 107495150 A CN107495150 A CN 107495150A
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- Prior art keywords
- pork
- rejuvenator
- juice
- fresh cucumber
- water
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- 235000015277 pork Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000020379 cucumber juice Nutrition 0.000 claims abstract description 33
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 229920001661 Chitosan Polymers 0.000 claims abstract description 19
- 102000010445 Lactoferrin Human genes 0.000 claims abstract description 18
- 108010063045 Lactoferrin Proteins 0.000 claims abstract description 18
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims abstract description 18
- 229940078795 lactoferrin Drugs 0.000 claims abstract description 18
- 235000021242 lactoferrin Nutrition 0.000 claims abstract description 18
- 108010053775 Nisin Proteins 0.000 claims abstract description 16
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000010297 nisin Nutrition 0.000 claims abstract description 16
- 239000004309 nisin Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 102000016943 Muramidase Human genes 0.000 claims abstract description 12
- 108010014251 Muramidase Proteins 0.000 claims abstract description 12
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 12
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 12
- 229960000274 lysozyme Drugs 0.000 claims abstract description 12
- 239000004325 lysozyme Substances 0.000 claims abstract description 12
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N calcium nitrate Chemical compound [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 claims description 30
- 235000013372 meat Nutrition 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 238000012545 processing Methods 0.000 claims description 16
- 240000008067 Cucumis sativus Species 0.000 claims description 14
- 235000009849 Cucumis sativus Nutrition 0.000 claims description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 3
- 241000219112 Cucumis Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 1
- WLQXPAUZYVXSNE-UHFFFAOYSA-N [Ca].O[N+]([O-])=O Chemical compound [Ca].O[N+]([O-])=O WLQXPAUZYVXSNE-UHFFFAOYSA-N 0.000 claims 1
- 230000006872 improvement Effects 0.000 abstract description 5
- 210000002808 connective tissue Anatomy 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 19
- 239000000047 product Substances 0.000 description 16
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 239000004365 Protease Substances 0.000 description 6
- 238000007654 immersion Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 238000010008 shearing Methods 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000019419 proteases Nutrition 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- 244000298697 Actinidia deliciosa Species 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- PFNFFQXMRSDOHW-UHFFFAOYSA-N spermine Chemical compound NCCCNCCCCNCCCN PFNFFQXMRSDOHW-UHFFFAOYSA-N 0.000 description 2
- 235000020334 white tea Nutrition 0.000 description 2
- 101710185050 Angiotensin-converting enzyme Proteins 0.000 description 1
- 108010085443 Anserine Proteins 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 108010032088 Calpain Proteins 0.000 description 1
- 102000007590 Calpain Human genes 0.000 description 1
- QRYRORQUOLYVBU-VBKZILBWSA-N Carnosic acid Natural products CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 description 1
- 108010087806 Carnosine Proteins 0.000 description 1
- 102000005600 Cathepsins Human genes 0.000 description 1
- 108010084457 Cathepsins Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- SLRNWACWRVGMKD-UHFFFAOYSA-N L-anserine Natural products CN1C=NC(CC(NC(=O)CCN)C(O)=O)=C1 SLRNWACWRVGMKD-UHFFFAOYSA-N 0.000 description 1
- CQOVPNPJLQNMDC-UHFFFAOYSA-N N-beta-alanyl-L-histidine Natural products NCCC(=O)NC(C(O)=O)CC1=CN=CN1 CQOVPNPJLQNMDC-UHFFFAOYSA-N 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 241000210053 Potentilla elegans Species 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- MYYIAHXIVFADCU-QMMMGPOBSA-N anserine Chemical compound CN1C=NC=C1C[C@H](NC(=O)CC[NH3+])C([O-])=O MYYIAHXIVFADCU-QMMMGPOBSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 229940044199 carnosine Drugs 0.000 description 1
- CQOVPNPJLQNMDC-ZETCQYMHSA-N carnosine Chemical compound [NH3+]CCC(=O)N[C@H](C([O-])=O)CC1=CNC=N1 CQOVPNPJLQNMDC-ZETCQYMHSA-N 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000003969 glutathione Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- AGBQKNBQESQNJD-UHFFFAOYSA-M lipoate Chemical compound [O-]C(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-M 0.000 description 1
- 235000019136 lipoic acid Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000002235 sarcomere Anatomy 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229940063675 spermine Drugs 0.000 description 1
- 229960002663 thioctic acid Drugs 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to pork tenderizing reagent technique field, especially a kind of pork product rejuvenator and preparation method thereof, it is formulated by lactoferrin, nisin, lysozyme, Fresh Cucumber Juice, chitosan are added to the water, and combine the restriction of the consumption proportion of material composition, so that use it for butchering after pork handles, it is capable of the tenderness of the improvement pork of high degree, and its main cause is：Above-mentioned each material composition is realized and the junction between the protein and partial amino-acid in collagenous fibres, connective tissue in pork is broken, realize the improvement to pork molecular structure, realize the improvement to pork tenderness under suitable proportioning.
Description
Technical field
The present invention relates to pork tenderizing reagent technique field, especially a kind of pork product rejuvenator and its preparation side
Method.
Background technology
Meat and meat products occupy critical positions in people's eating patterns, rich in needed for maintenance human normal vital movement
Various nutrients, it is one of important sources of proteins,vitamins,minerals.In meat products also containing some biological activity into
Point, including active peptide (carnosine, anserine, ACE), VBT, CLA (CLA) etc., and some endogenous anti-oxidatives
Composition such as tocopherol, coenzyme, carotenoid, ascorbic acid, glutathione, lipoic acid, uric acid, spermine etc..Pork fiber is more
Jewelry, expensive clothing and other valuables, connective tissue is less, more intramuscular fat is contained in musculature, therefore, meat flavour is especially fresh after tenderization is processed
It is beautiful.
The cating quality of meat mainly includes flavour, quality, succulence and smell etc., wherein to represent the meat of texture quality
Tenderness is mostly important.The tenderness of meat is one of main edible quality of meat, and it is that consumer judges the good and bad the most frequently used finger of meat
Mark.Influence the external factors such as the species of the factor including meat source animal of meat tenderness degree, kind, age, sex and length of sarcomere,
The internal factors such as cathepsin active, the pH value of muscle, muscle fiber types.
In order to improve the tenderness of meat, domestic and foreign scholars respectively before government official factor kind, age, sex, nutrition condition etc. and
Factor after government official, biochemical change, processing method etc. are studied after government official, and propose many tendering methods.After wherein killing
The later stage maturation and Tenderization of meat, are the keys for improving meat tenderness.
Existing meat tenderization method mainly has electrostimulation, calcium ion injection, enzyme tenderizing method etc., wherein enzyme tenderizing method,
Because its cost is relatively low, the advantages that tenderizing effect is good, is relatively broad in actual applications, such as using papain, without flower
The meats such as fruit protease, calpain, Ginger Protease, bromelain carry out tenderization.
Protease tenderization agent is a kind of food additives of tenderization meat, and its main component is protease, appropriate
Under temperature conditionss, the protein in can effectively degrade collagenous fibres and connective tissue, send out the connection between partial amino-acid
Raw fracture, destroys their molecular structure, greatly improves the tenderness of meat, makes the quality of meat become soft, agreeable to the taste, succulence and easily
In chewing.
Based on this, in the prior art, there is researcher using being filtered after ginger mashing, water is added in filtrate and is configured to concentration and is
5-10% (v/v) ginger juice, 0.6-1.5% (w/v) calcium chloride is added under the conditions of 40 DEG C, be well mixed, add 0.4-0.6%
(w/v) chitosan, 40-50 DEG C heats while stirring uniformly, is cooled to 30 DEG C, adds white tea extract solution, adds kiwi-fruit juice,
Mix, packaging, produce；During tenderization for pork product, pork shearing force reduces 49.1%, and processing percentage of water loss reduces
31.2%, while meat color is good, tender succulence.
But for pork product Tenderization, the direction that charcuterie researcher constantly pursues is still, and improve
One of beneficial pathways of meat quality, based on this, this researcher is based on pork tenderizer of the prior art, to pork tenderizing
The material composition of agent is chosen and prepared, and uses it for pork tenderizing processing, to realize to pork tenderizing, improves mouthfeel, is
Pork tenderizer provides a kind of new approaches.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provide a kind of pork product rejuvenator and its
Preparation method.
It is achieved particular by following technical scheme：
Pork product rejuvenator, material composition composition is 3-8g containing lactoferrin in 1L water, nisin 0.2-
0.7g, lysozyme 1-5g, chitosan 4-6g, Fresh Cucumber Juice 20-40mL；Wherein Fresh Cucumber Juice is to squeeze 1kg fresh cucumbers into juice
Afterwards, add water and be configured to the solution that concentration is 70-90% (v/v).
Described material composition composition is 5g containing lactoferrin in 1L water, nisin 0.6g, lysozyme 3g, and shell gathers
Sugared 5g, Fresh Cucumber Juice 30mL.
Described Fresh Cucumber Juice is to squeeze 1kg fresh cucumbers into after juice, and it is 80% (v/v's) to add water and be configured to concentration
Solution.
Described Fresh Cucumber Juice, when Jia Shui is configured to, the calcium nitrate for having 0.1-0.3% (w/v) is added thereto.
Described Fresh Cucumber Juice, when Jia Shui is configured to, the calcium nitrate for having 0.2% (w/v) is added thereto.
The second purpose of the invention is to provide above-mentioned pork product rejuvenator preparation method, and fresh cucumber is squeezed
Into juice, and add water to be configured to the yellow solution that concentration is 70-90% (v/v), the solution temperature is adjusted to 40 DEG C, adds calcium nitrate
Or calcium nitrate is added without, chitosan is added, is uniformly mixed, adjustment temperature is 40-50 DEG C of processing 3-7min, is cooled to often
Temperature, lactoferrin, nisin, lysozyme are added, is stirred, normal temperature storage, produced.
Above-mentioned pork tenderizer, it is that will butcher the pig cleaned up for butchering the processing of the pork tenderizing after cleaning up
Meat, it is placed in rejuvenator, immersion treatment 20-30min.
During above-mentioned rejuvenator immersion treatment, its temperature is 3-7 DEG C.
Compared with prior art, the technique effect of the invention is embodied in：
It is formulated, and ties by lactoferrin, nisin, lysozyme, Fresh Cucumber Juice, chitosan are added to the water
Close the restriction of the consumption proportion of material composition so that use it for butchering after pork handles, it is capable of high degree
Improve the tenderness of pork, its main cause is：Above-mentioned each material composition is realized fine to collagen in pork under suitable proportioning
Dimension, the junction between protein and partial amino-acid in connective tissue are broken, and are realized to pork molecular structure
Improve, realize the improvement to pork tenderness.
Through research, pork is handled using above-mentioned rejuvenator, it enables to pork shearing force significantly to reduce,
Processing percentage of water loss significantly reduces, and specifically the pork after to rejuvenator Tenderization detects, its pork shearing force
It is waterpower 74~77% or so for 2.0kgf or so.
And by research, its preparation method to rejuvenator is defined, at the above method of the invention
Reason, compared to above-mentioned raw materials mixed processing pork is directly used, its pork tenderizing degree is more excellent, and to the temperature of tenderization immersion process
It is defined, is beneficial to the tenderization of pork, and the addition of calcium nitrate, can further improves tenderization degree, improve pork
Mouthfeel so that pork colour is light red to scarlet, tender succulence.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
In certain embodiments, pork product rejuvenator, material composition composition is 3-8g containing lactoferrin in 1L water, lactic acid
Streptostacin 0.2-0.7g, lysozyme 1-5g, chitosan 4-6g, Fresh Cucumber Juice 20-40mL；Wherein Fresh Cucumber Juice is by the new cadmium yellow of 1kg
Melon is squeezed into after juice, is added water and is configured to the solution that concentration is 70-90% (v/v).
In certain embodiments, described material composition composition is 5g containing lactoferrin in 1L water, nisin
0.6g, lysozyme 3g, chitosan 5g, Fresh Cucumber Juice 30mL.
In certain embodiments, described Fresh Cucumber Juice is to squeeze 1kg fresh cucumbers into after juice, and addition water is configured to dense
Spend for 80% (v/v) solution.
In certain embodiments, described Fresh Cucumber Juice, when Jia Shui is configured to, add has 0.1-0.3% (w/v) thereto
Calcium nitrate.
In certain embodiments, described Fresh Cucumber Juice, when Jia Shui is configured to, the nitre for having 0.2% (w/v) is added thereto
Sour calcium.
In certain embodiments, pork product rejuvenator preparation method, fresh cucumber is squeezed into juice, and adds water to be configured to
Concentration is 70-90% (v/v) yellow solution, and the solution temperature is adjusted into 40 DEG C, adds calcium nitrate or is added without calcium nitrate,
Add chitosan, be uniformly mixed, adjustment temperature is 40-50 DEG C of processing 3-7min, is cooled to normal temperature, add lactoferrin,
Nisin, lysozyme, stir, and normal temperature storage, produce.
In certain embodiments, above-mentioned pork tenderizer, it is to slaughter for butchering the processing of the pork tenderizing after cleaning up
The pork cleaned up is killed, is placed in rejuvenator, immersion treatment 20-30min.
In certain embodiments, during rejuvenator immersion treatment, its temperature is 3-7 DEG C.
Embodiment 1
Pork product rejuvenator, material composition composition is 3g containing lactoferrin in 1L water, nisin 0.2g, bacteriolyze
Enzyme 1g, chitosan 4g, Fresh Cucumber Juice 20mL；Wherein Fresh Cucumber Juice is to squeeze 1kg fresh cucumbers into after juice, and addition water is configured to dense
Spend for 70% (v/v) solution.It is formed by directly mixing.
Embodiment 2
Pork product rejuvenator, material composition composition is 8g containing lactoferrin in 1L water, nisin 0.7g, bacteriolyze
Enzyme 5g, chitosan 6g, Fresh Cucumber Juice 40mL；Wherein Fresh Cucumber Juice is to squeeze 1kg fresh cucumbers into after juice, and addition water is configured to dense
Spend for 90% (v/v) solution.It is formed by directly mixing.
Embodiment 3
Pork product rejuvenator, material composition composition is 5g containing lactoferrin in 1L water, nisin 0.6g, bacteriolyze
Enzyme 3g, chitosan 5g, Fresh Cucumber Juice 30mL；Wherein Fresh Cucumber Juice is to squeeze 1kg fresh cucumbers into after juice, and addition water is configured to dense
Spend for 80% (v/v) solution.Fresh Cucumber Juice adds the calcium nitrate for having 0.2% (w/v) thereto when Jia Shui is configured to.Directly
Mix.
Embodiment 4
Pork product rejuvenator, material composition composition is 8g containing lactoferrin in 1L water, nisin 0.3g, bacteriolyze
Enzyme 4g, chitosan 4g, Fresh Cucumber Juice 40mL；Wherein Fresh Cucumber Juice is to squeeze 1kg fresh cucumbers into after juice, and addition water is configured to dense
Spend for 75% (v/v) solution.Fresh Cucumber Juice adds the calcium nitrate for having 0.1% (w/v) thereto when Jia Shui is configured to.Directly
Mix.
Embodiment 5
Pork product rejuvenator, material composition composition is 4g containing lactoferrin in 1L water, nisin 0.6g, bacteriolyze
Enzyme 2g, chitosan 5g, Fresh Cucumber Juice 40mL；Wherein Fresh Cucumber Juice is to squeeze 1kg fresh cucumbers into after juice, and addition water is configured to dense
Spend for 85% (v/v) solution.Fresh Cucumber Juice adds the calcium nitrate for having 0.3% (w/v) thereto when Jia Shui is configured to.Directly
Mix.
Embodiment 6
The pork product rejuvenator of embodiment 1 is prepared in accordance with the following methods：Fresh cucumber is squeezed into juice, and adds water to match somebody with somebody
The yellow solution that concentration is 70% (v/v) is made, the solution temperature is adjusted to 40 DEG C, chitosan is added, is uniformly mixed, is adjusted
Whole temperature is 40 DEG C of processing 7min, is cooled to normal temperature, adds lactoferrin, nisin, lysozyme, stir, often
It is gentle to put, produce.
Embodiment 7
The pork product rejuvenator of embodiment 3 is prepared in accordance with the following methods：Fresh cucumber is squeezed into juice, and adds water to match somebody with somebody
The yellow solution that concentration is 90% (v/v) is made, the solution temperature is adjusted to 40 DEG C, adds calcium nitrate, adds chitosan, stirring
Well mixed, adjustment temperature is 50 DEG C of processing 3-7min, is cooled to normal temperature, adds lactoferrin, nisin, bacteriolyze
Enzyme, stir, normal temperature storage, produce.
Experiment row
Pork tenderizer using the rejuvenator that embodiment 1-7 is obtained as experimental group 1-7, and it is dry for cleaning will to be butchered
Net pork, the immersion treatment 20-30min in 3-7 DEG C, every group of processing pork are 2kg.
Filtered after being beaten using ginger, it is 5-10% (v/v) ginger juice that water is added in filtrate and is configured to concentration, 40 DEG C of conditions
The calcium chloride of lower addition 0.6-1.5% (w/v), it is well mixed, adds 0.4-0.6% (w/v) chitosan, 40-50 DEG C of side adds
Hot side stirs, and is cooled to 30 DEG C, adds white tea extract solution, adds kiwi-fruit juice, mixes, the rejuvenator processing being packaged to be
2kg porks, as a control group.
To the shearing force of above-mentioned treated pork, the percentage of water loss after frying processing is detected, its result such as institute of table 1
Show, wherein above-mentioned frying, which is the frying production method that pork is eaten to meat according to tradition, carries out frying.
Table 1
Shown by the data of table 1, it can be seen that the shearing force for enabling to pork for the invention significantly drops
Low, reduction amplitude reaches more than 50%, and is capable of percentage of water loss after the improvement processing of high degree, improves the quality of pork.
Claims (7)
1. a kind of pork product rejuvenator, it is characterised in that material composition composition is 3-8g containing lactoferrin in 1L water, lactic acid chain
Coccus element 0.2-0.7g, lysozyme 1-5g, chitosan 4-6g, Fresh Cucumber Juice 20-40mL；Wherein Fresh Cucumber Juice is by 1kg fresh cucumbers
After squeezing into juice, add water and be configured to the solution that concentration is 70-90% (v/v).
2. pork product rejuvenator as claimed in claim 1, it is characterised in that described material composition composition is contained in 1L water
Lactoferrin 5g, nisin 0.6g, lysozyme 3g, chitosan 5g, Fresh Cucumber Juice 30mL.
3. pork product rejuvenator as claimed in claim 1 or 2, it is characterised in that described Fresh Cucumber Juice is by the new cadmium yellow of 1kg
Melon is squeezed into after juice, is added water and is configured to the solution that concentration is 80% (v/v).
4. pork product rejuvenator as claimed in claim 3, it is characterised in that described Fresh Cucumber Juice, when Jia Shui is configured to,
The calcium nitrate for having 0.1-0.3% (w/v) is added thereto.
5. pork product rejuvenator as claimed in claim 3, it is characterised in that described Fresh Cucumber Juice, when Jia Shui is configured to,
The calcium nitrate for having 0.2% (w/v) is added thereto.
6. the pork product rejuvenator preparation method as described in claim any one of 1-5, it is characterised in that by fresh cucumber pressure
Juice is squeezed into, and adds water to be configured to the yellow solution that concentration is 70-90% (v/v), the solution temperature is adjusted to 40 DEG C, adds nitric acid
Calcium is added without calcium nitrate, adds chitosan, is uniformly mixed, and adjustment temperature is 40-50 DEG C of processing 3-7min, is cooled to
Normal temperature, lactoferrin, nisin, lysozyme are added, is stirred, normal temperature storage, produced.
7. pig prepared by the method as described in the pork product rejuvenator or claim 6 as described in claim any one of 1-5
Meat delicating agent, for butchering the processing of the pork tenderizing after cleaning up.
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| CN102028241A (en) * | 2010-11-18 | 2011-04-27 | 河南工业大学 | Preparation method of all-natural tenderizing agent for pork products |
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| CN101461414A (en) * | 2009-01-19 | 2009-06-24 | 湖南农业大学 | Compound biological preservative for cooling pork and fresh-keeping method |
| CN102028241A (en) * | 2010-11-18 | 2011-04-27 | 河南工业大学 | Preparation method of all-natural tenderizing agent for pork products |
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Application publication date: 20171222 |