CN107594376A - A kind of preparation method of fresh and tender poultry brisket - Google Patents
A kind of preparation method of fresh and tender poultry brisket Download PDFInfo
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Abstract
The present invention relates to a kind of preparation method of fresh and tender poultry brisket, it is placed in after the poultry brisket of aging is freezed first in vacuum tumbler and rubs rolling, then the meat sample after processing is placed in the AMP solution that concentration is 16 ~ 60mM and carries out ultrasound, fresh and tender poultry brisket is finally obtained after conditioning.The inventive method is simple, step is easily operated, the muscle fibre fracture of meat sample after freezing and vacuum rubs rolling, be advantageous to the Tenderization of follow-up AMP solution combining ultrasonic ripple, stabilize the quality of meat sample, meat sample mouthfeel after conditioning is packed is fresh and tender and is easy to store and transports, and improves the market competitiveness.
Description
Technical field
The present invention relates to a kind of preparation method of fresh and tender poultry brisket, belong to meat product processing technique field.
Background technology
Poultry has the characteristics that high protein, low fat, low cholesterol, and digestibility is high, it is easy to which be absorbed by the body profit
With having strengthens muscle power, the effect of physical fitness.Fat content is relatively low in poultry, compared with beef, pork, containing it is more not
Saturated fatty acid monooleate (monounsaturated fatty acids) and linoleic acid (polyunsaturated fatty acid), can be reduced to health not
The LDL-C of profit, it is beneficial to reduce and prevention of cardiovascular disease.In addition also rich in vitamin, mineral in poultry
Prime element etc., is highly profitable to health.But the fiber of aging poultry brisket is relatively thick, has more connective tissue,
So that meat is older, it is difficult to chews, mouthfeel is poor, can not form superior product, obtains the market competitiveness.Therefore, in poultry plus
In work need to often Tenderization be carried out to its brisket.
Ultrasonic wave is a kind of new technology of tenderization, and it can pass through kind of a mode tenderization meat：First, it is thin to destroy muscle
The integrality of born of the same parents.Second, enzymatic reaction research report is promoted to show that ultrasonication can cause the extension myogen of muscle sarcomere fine
The rupture of dimension or the change of broken line region ultra microstructure.It is beneficial to meat tenderness that some researchers report ultrasonication
Effect, but tenderizing effect needs further to be improved.Adenosine monophosphate (AMP) is DNA (DNA) and ribonucleic acid
(RNA) constituent, all metabolic processes are almost take part in vivo, adjusted in cellular material energetic supersession and function
Played an important role in section.AMP is also applied in food processing, as flavoring agent or some other specific uses.
The content of the invention
The invention aims to solve old-age group poultry brisket fiber it is thicker, connective tissue is more, eating mouth feel compared with
The problem of poor, there is provided a kind of preparation method of fresh and tender poultry brisket, improve poultry brisket by AMP and ultrasonic combined application
Tenderness, improve the market competitiveness.
The present invention adopts the following technical scheme that：A kind of preparation method of fresh and tender poultry brisket, comprises the following steps：
(1) 1.5~2.0 years old age poultry brisket is chosen, visual fat and connective tissue is rejected, is cut into 45~55 g/ pieces,
Meat is placed in into electrostatic field freezes meat half in -5~0 DEG C of 1~2h of freezing, and the intensity of electrostatic field is 200~3000mV, uses filter paper
Dry meat surface moisture and meat sample is made；
(2) meat sample is placed in vacuum tumbler vacuumize and rubs rolling；
(3) AMP solution of the deionized water compound concentration for 16~60mM is used；
(4) meat sample is completely immersed in AMP solution, then meat sample is placed under the ultrasonic transformer of Vltrasonic device, ultrasonic transformer leaching
Enter liquid level of solution 1~1.5cm opening positions；
(5) Vltrasonic device is opened, ultrasonic temperature is 22~30 DEG C, and ultrasonic time is 3~7min, after ultrasound terminates, in room
5~60min is placed at 20~25 DEG C of temperature；
(6) take out meat sample to be placed in pot, add clear water immersion, then count addition spice 2~4 successively in parts by weight
Part, 1~2 part of ginger, 3~5 parts of chive, 2~3 parts of salt, 2~4 parts of light soy sauce, 6~8 parts of white granulated sugar, 1~2 part of paprika, paddy
0.1~0.2 part of propylhomoserin sodium, is heated to boiling, and adds 1-2 part red wines after boiling 1-2h, low baking temperature is incubated 25~30min, pulled out
Cool down at room temperature；
(7) conditioned meat sample is put into aluminium paper bag, is vacuum-packed, is killed using the gamma-ray irradiation of 3~5kGy dosage
Bacterium.
Further, the vacuum that the vacuum after the step in (2) rubs roller is 0.06~0.09Mpa, rubs the rolling time
For 5~10min,.
Further, the Vltrasonic device in the step (5) uses double frequency 24~48Hz alternations, ultrasonic power 100
~400W, 1~2s of working time, 2~3s of idle hours
Further, each component is by mass percentage in the spice of the step (6)：Cardamom 15~30%, meat
Osmanthus 10~20%, Jamaica 15~25%, Chinese prickly ash 4~8%, fennel 10~15%, the root of Dahurain angelica 16~26%, cloves 5~10% are old
Skin 4~8%.
The inventive method is simple, and step is easily operated, the pine of the muscle fibre change of the meat sample after freezing and vacuum rubs rolling
Fracture is dissipated, is advantageous to the Tenderization of follow-up AMP solution combining ultrasonic ripple, the quality of meat sample is stabilized, after heating and regulating
Fat tissue cell's rupture between meat sample, fat redistribution, the meat sample mouthfeel after packaging is fresh and tender and is easy to store and transports,
Improve the market competitiveness.
Brief description of the drawings
Fig. 1 is the section schematic diagram of meat sample before and after the processing in the present invention.
Fig. 2 is the longitudinal section of the section of meat sample before and after the processing in the present invention.
Embodiment
Below in conjunction with specific embodiment, the present invention is further illustrated.
Sigma companies of the U.S. are purchased from outside AMP, the outsourcing of electrostatic field device reaches preservation technology (Suzhou) Co., Ltd in fresh stand.
Embodiment one：
A kind of preparation method of fresh and tender poultry brisket, comprises the following steps：
(1) 1.5 years old age poultry brisket is chosen, visual fat and connective tissue is rejected, is cut into 45g/ pieces, meat is placed in quiet
Electric field, which freezes 1h in -5 DEG C, freezes meat half, and the intensity of electrostatic field is 3000mV, and drying meat surface moisture with filter paper is made meat
Sample；
(2) meat sample being placed in vacuum tumbler vacuumize and rubs rolling, the vacuum that vacuum rubs roller is 0.06Mpa,
It is 10min to rub the rolling time；
(3) AMP solution of the deionized water compound concentration for 16mM is used；
(4) meat sample is completely immersed in AMP solution, then meat sample is placed under the ultrasonic transformer of Vltrasonic device, ultrasonic transformer leaching
Enter liquid level of solution 1cm opening positions；
(5) Vltrasonic device is opened, ultrasonic temperature is 30 DEG C, ultrasonic time 3min, after ultrasound terminates, at 25 DEG C of room temperature
5min is placed, Vltrasonic device uses double frequency 48Hz alternations, ultrasonic power 100W, working time 1s, idle hours 2s；
(6) take out meat sample to be placed in pot, add clear water immersion, then count 2 parts of spice of addition successively in parts by weight, it is raw
1 part of ginger, 3 parts of chive, 3 parts of salt, 4 parts of light soy sauce, 6 parts of white granulated sugar, 1 part of paprika, 0.1 part of sodium glutamate, it is heated to boiling, boils
1 portion of red wine is added after boiling 1h, low baking temperature insulation 30min, pulls out and cools down at room temperature, and each component is by mass percentage in spice
It is calculated as：Cardamom 15~30%, Chinese cassia tree 10~20%, Jamaica 15~25%, Chinese prickly ash 4~8%, fennel 10~15%, the root of Dahurain angelica 16
~26%, cloves 5~10%, dried orange peel 4~8%；
(7) conditioned meat sample is put into aluminium paper bag, be vacuum-packed, sterilized using the gamma-ray irradiation of 3kGy dosage.
Embodiment two：
A kind of preparation method of fresh and tender poultry brisket, comprises the following steps：
(1) 2.0 years old age poultry brisket is chosen, visual fat and connective tissue is rejected, is cut into 50g/ pieces, meat is placed in quiet
Electric field, which freezes 1h in 0 DEG C, freezes meat half, and the intensity of electrostatic field is 200mV, and drying meat surface moisture with filter paper is made meat sample；
(2) meat sample being placed in vacuum tumbler vacuumize and rubs rolling, the vacuum that vacuum rubs roller is 0.08Mpa,
It is 8min to rub the rolling time；
(3) AMP solution of the deionized water compound concentration for 50mM is used；
(4) meat sample is completely immersed in AMP solution, then meat sample is placed under the ultrasonic transformer of Vltrasonic device, ultrasonic transformer leaching
Enter liquid level of solution 1.2cm opening positions；
(5) Vltrasonic device is opened, ultrasonic temperature is 25 DEG C, ultrasonic time 5min, after ultrasound terminates, at 25 DEG C of room temperature
30min is placed, Vltrasonic device uses double frequency 30Hz alternations, ultrasonic power 300W, working time 1s, idle hours 2s；
(6) take out meat sample to be placed in pot, add clear water immersion, then count 3 parts of spice of addition successively in parts by weight, it is raw
2 parts of ginger, 4 parts of chive, 2 parts of salt, 4 parts of light soy sauce, 7 parts of white granulated sugar, 1 part of paprika, 0.1 part of sodium glutamate, it is heated to boiling, boils
2 portions of red wines are added after boiling 2h, low baking temperature insulation 30min, pulls out and cools down at room temperature, and each component is by mass percentage in spice
It is calculated as：Cardamom 15~30%, Chinese cassia tree 10~20%, Jamaica 15~25%, Chinese prickly ash 4~8%, fennel 10~15%, the root of Dahurain angelica 16
~26%, cloves 5~10%, dried orange peel 4~8%；
(7) conditioned meat sample is put into aluminium paper bag, be vacuum-packed, sterilized using the gamma-ray irradiation of 4kGy dosage.
Embodiment three：
A kind of preparation method of fresh and tender poultry brisket, comprises the following steps：
(1) 2.0 years old age poultry brisket is chosen, visual fat and connective tissue is rejected, is cut into 55g/ pieces, meat is placed in quiet
Electric field, which freezes 1h in -4 DEG C, freezes meat half, and the intensity of electrostatic field is 1000mV, and drying meat surface moisture with filter paper is made meat
Sample；
(2) meat sample being placed in vacuum tumbler vacuumize and rubs rolling, the vacuum that vacuum rubs roller is 0.09Mpa,
It is 5min to rub the rolling time；
(3) AMP solution of the deionized water compound concentration for 60mM is used；
(4) meat sample is completely immersed in AMP solution, then meat sample is placed under the ultrasonic transformer of Vltrasonic device, ultrasonic transformer leaching
Enter liquid level of solution 1.5cm opening positions；
(5) Vltrasonic device is opened, ultrasonic temperature is 22 DEG C, ultrasonic time 7min, after ultrasound terminates, at 25 DEG C of room temperature
60min is placed, Vltrasonic device uses double frequency 24Hz alternations, ultrasonic power 400W, working time 2s, idle hours 3s；
(6) take out meat sample to be placed in pot, add clear water immersion, then count 4 parts of spice of addition successively in parts by weight, it is raw
2 parts of ginger, 5 parts of chive, 2 parts of salt, 2 parts of light soy sauce, 8 parts of white granulated sugar, 2 parts of paprika, 0.2 part of sodium glutamate, it is heated to boiling, boils
2 portions of red wines are added after boiling 2h, low baking temperature insulation 30min, pulls out and cools down at room temperature, and each component is by mass percentage in spice
It is calculated as：Cardamom 15~30%, Chinese cassia tree 10~20%, Jamaica 15~25%, Chinese prickly ash 4~8%, fennel 10~15%, the root of Dahurain angelica 16
~26%, cloves 5~10%, dried orange peel 4~8%；
(7) conditioned meat sample is put into aluminium paper bag, be vacuum-packed, sterilized using the gamma-ray irradiation of 5kGy dosage.
First, the measure of cooking loss rate
Detection method is as follows：
(1) the aging poultry brisket block (50 ± 5g) of the not step method processing using the present invention is taken to blot table with filter paper
Weighed after the moisture of face, record meat sample quality m1, then meat sample is placed in valve bag, digital display thermometer is inserted into cube meat center,
75 DEG C of central temperature is heated in 95 DEG C of water-baths, flowing water is taken out immediately and rushes to room temperature, blot surface moisture with filter paper again
After weigh, record boiling after cube meat quality m2, cube meat cooking loss is calculated according to cube meat weight before and after boiling.
(2) the aging poultry brisket block (50 ± 5g) that step (5) is handled in the embodiment of the present invention two is taken to be blotted with filter paper
Weighed after surface moisture, record meat sample quality m3, then meat sample is placed in valve bag, digital display thermometer is inserted in cube meat
Centre, is heated to 75 DEG C of central temperature in 95 DEG C of water-baths, takes out flowing water immediately and rushes to room temperature, blots surface water with filter paper again
Weighed after point, record cube meat quality m4 after boiling, cube meat cooking loss is calculated according to cube meat weight before and after boiling.
(3) calculate the cooking loss rate of measuring twice respectively as follows and be compared.
As a result it is as shown in table 1：
Table 1
| Meat sample before processing quality (g) | 46.42 | 46.48 |
| Quality (g) after meat sample processing | 32.53 | 39.62 |
| Cooking loss rate (%) | 29.93 | 14.76 |
As seen from the results in Table 1, the cooking loss rate of the meat sample after being handled using the inventive method is substantially reduced, this explanation warp
The meat sample water-retaining property enhancing crossed after the pre-treatment and the processing of AMP solution combining ultrasonics ripple of the present invention, the tenderness of meat obtain
Enhancing reduces the economic loss of the meat producer/sellers simultaneously.
2nd, the measure of shearing force
(1) respectively by the untreated meat sample after boiling and using the meat sample scalpel after present invention processing and ruler along flesh
Machine direction cuts into 3cm*1cm*1cm size cutlet, and the blade type connected using TVT-300XP Texture instruments is popped one's head in, vertical flesh
The direction of fiber is sheared, and determines its shearing force change curve, records maximum shear force value, and repeatedly measurement is averaged.Cut
Shear force location parameter is set as：
Pre-test speed：10mm/s；
Test speed：2mm/s；
Post test speed：10mm/s；
Distance：30mm；
Trigger force：50g
As a result it is as follows：
Table 2
| Untreated meat sample | Meat sample after processing | |
| Shearing force | 1923±278g | 884±106g |
As seen from the results in Table 2, under the shearing force of the meat sample handled using the method for the present invention is compared with untreated meat sample
41~60% are dropped, this shows that the meat sample muscle fibre after the present invention is handled is loose and most of muscle fibre has occurred and that fracture
Shearing force is caused to decline, the tenderness of meat sample is strengthened.
3rd, histotomy is observed
Untreated meat sample and the paraffin section using the meat sample after present invention processing are prepared respectively, and carry out HE dyeing.Will
The meat sample section prepared makes a record in light Microscopic observation and taking pictures.As a result as depicted in figs. 1 and 2.
Fig. 1 is the cross-sectional view of meat sample section, and Fig. 2 is the longitudinal section of meat sample section, untreated from Fig. 1 and Fig. 2
The muscle fibre gap of meat sample is very small, is completely embedded between muscle fibre, and cytoplasm is small, and fibre structure is not destroyed, in densification
Cable shape.Substantially increased using the micro- cytoplasm of the meat sample muscle fibre after present invention processing, the myogen in muscle cell is fine
Occurs gap between dimension, and muscle fibril is destroyed fibre length and shortened.
The result tested with reference to cooking loss rate determination experiment, shearing force and histotomy observation, using the present invention's
Processing method improves the tenderness of meat sample, the poultry brisket mouthfeel of aging has been obtained obvious improvement, it is competing to improve market
Strive power.
Claims (4)
- A kind of 1. preparation method of fresh and tender poultry brisket, it is characterised in that：Comprise the following steps：（1）1.5 ~ 2.0 years old age poultry brisket is chosen, visual fat and connective tissue is rejected, is cut into 45 ~ 55 g/ pieces, meat is put Freezing 1 ~ 2h in -5 ~ 0 DEG C in electrostatic field freezes meat half, and the intensity of electrostatic field is 200 ~ 3000mV, and meat is dried with filter paper Meat sample is made in surface moisture；（2）Meat sample is placed in vacuum tumbler vacuumize and rubs rolling；（3）Use AMP solution of the deionized water compound concentration for 16 ~ 60 mM；（4）Meat sample is completely immersed in AMP solution, then meat sample is placed under the ultrasonic transformer of Vltrasonic device, ultrasonic transformer immerses molten The cm opening positions of liquid liquid level 1 ~ 1.5；（5）Vltrasonic device is opened, ultrasonic temperature is 22 ~ 30 DEG C, and ultrasonic time is 3 ~ 7 min, after ultrasound terminates, at 20 ~ 25 DEG C 5 ~ 60 min of lower placement；（6）Take out meat sample to be placed in pot, add clear water immersion, then count 2 ~ 4 parts of spice of addition successively, ginger in parts by weight 1 ~ 2 part, 3 ~ 5 parts of chive, 2 ~ 3 parts of salt, 2 ~ 4 parts of light soy sauce, 6 ~ 8 parts of white granulated sugar, 1 ~ 2 part of paprika, sodium glutamate 0.1 ~ 0.2 Part, it is heated to boiling, adds 1-2 part red wines after boiling 1-2h, low baking temperature is incubated 25 ~ 30 min, pulls out and cool down at room temperature；（7）Conditioned meat sample is put into aluminium paper bag, is vacuum-packed, is sterilized using the gamma-ray irradiation of 3 ~ 5 kGy dosage.
- 2. the preparation method of fresh and tender poultry brisket as claimed in claim 1, it is characterised in that：After the step（2）In it is true The vacuum that sky rubs roller is 0.06 ~ 0.09Mpa, and it is 5 ~ 10min to rub the rolling time,.
- 3. the preparation method of fresh and tender poultry brisket as claimed in claim 1, it is characterised in that：The step（5）In ultrasound Device uses the Hz alternations of double frequency 24 ~ 48, the W of ultrasonic power 100 ~ 400, the s of working time 1 ~ 2, the s of idle hours 2 ~ 3.
- 4. the preparation method of fresh and tender poultry brisket as claimed in claim 1, it is characterised in that：The step（6）Spice Middle each component is by mass percentage：Cardamom 15 ~ 30%, Chinese cassia tree 10 ~ 20%, Jamaica 15 ~ 25%, Chinese prickly ash 4 ~ 8%, fennel 10 ~ 15%, the root of Dahurain angelica 16 ~ 26%, cloves 5 ~ 10%, dried orange peel 4 ~ 8%.
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| CN109363095A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of soy sauce chicken pickles the pickled product and preparation method thereof of seasoning and production method and the utilization cure |
| CN110101028A (en) * | 2019-06-17 | 2019-08-09 | 江苏省农业科学院 | A kind of method of quick tenderizing meat |
| CN111657442A (en) * | 2020-06-15 | 2020-09-15 | 江苏省农业科学院 | Tenderization method of old poultry breast meat |
| CN111802590A (en) * | 2020-05-25 | 2020-10-23 | 江苏省农业科学院 | Method for improving meat quality through ultrasonic-assisted heat treatment and meat evaluation method based on quantitative indexes |
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| CN111802590A (en) * | 2020-05-25 | 2020-10-23 | 江苏省农业科学院 | Method for improving meat quality through ultrasonic-assisted heat treatment and meat evaluation method based on quantitative indexes |
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| Publication number | Publication date |
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| CN107594376B (en) | 2021-02-26 |
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