CN108887552A - The processing method for promoting meat sausage anti-corrosive properties - Google Patents
The processing method for promoting meat sausage anti-corrosive properties Download PDFInfo
- Publication number
- CN108887552A CN108887552A CN201810761948.7A CN201810761948A CN108887552A CN 108887552 A CN108887552 A CN 108887552A CN 201810761948 A CN201810761948 A CN 201810761948A CN 108887552 A CN108887552 A CN 108887552A
- Authority
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- China
- Prior art keywords
- processing method
- meat
- lysozyme
- vacuum
- meat material
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 235000019690 meat sausages Nutrition 0.000 title claims abstract description 21
- 230000001737 promoting effect Effects 0.000 title claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 102000016943 Muramidase Human genes 0.000 claims abstract description 18
- 108010014251 Muramidase Proteins 0.000 claims abstract description 18
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 18
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 18
- 229960000274 lysozyme Drugs 0.000 claims abstract description 18
- 239000004325 lysozyme Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000007689 inspection Methods 0.000 claims abstract 2
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 108090000790 Enzymes Proteins 0.000 claims description 17
- 229940088598 enzyme Drugs 0.000 claims description 17
- 238000010790 dilution Methods 0.000 claims description 12
- 239000012895 dilution Substances 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000001727 in vivo Methods 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000005260 corrosion Methods 0.000 description 4
- 235000010288 sodium nitrite Nutrition 0.000 description 4
- 230000006378 damage Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 231100000572 poisoning Toxicity 0.000 description 2
- 230000000607 poisoning effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010257 thawing Methods 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the processing methods for promoting meat sausage anti-corrosive properties, the processing method include choose meat material, it is marinated, twist cut, stir, tumbling, record, scorch, smoking, cooling down, being vacuum-packed, high pressure sterilization, inspection, finished product, it is added lysozyme in the marinated step, the mass ratio of the lysozyme and meat material is 1:5000.The processing method that this kind makes meat sausage is not only able to effectively extend the shelf life, and lysozyme is as a kind of native protein, nutriment can be acted in stomach and intestine to be digested and absorb, property nontoxic to the human body, it will not remain in vivo, product original local flavor and mouthfeel can not be destroyed simultaneously, the meat sausage processed is full of nutrition, mouthfeel is soft, has ideal technical effect.
Description
Technical field
The present invention relates to a kind of processing methods for promoting meat sausage anti-corrosive properties.
Background technique
With the rapid development of social economy, people's lives rhythm is increasingly accelerated, and cooked product is then increasingly by people
Like, esp meat sausage, dismantle packaging it can be served, and it is in good taste and have certain nutritive value, still
Meat fills based article easily to be caused by microbiological attack putrid and deteriorated during preservation, therefore is drawn up micro- life using preservative
Object, delaying corruption is one of the important technology of current food fresh keeping；In traditional processing method, in order to make the shelf-life of product
Extended, chemical food preservations can be added in and tumbling procedure marinated in raw meat, such as sodium nitrite is most common
Food additives, its feature be can colour, anti-corrosion, increase the freshness of meat, and play the role of inhibit microorganism, facilitate
The structure and nutritive value of meat products are kept, but it is also obvious that its shelf-life is shorter the shortcomings that sodium nitrite, and due to it
It is the stronger substance of food additives Poisoning, human body limit intake is primary at most no more than 0.3g, if it exceeds this
Limit intake will result in the poisoning of human body sodium nitrite, or even dead, since chemical food preservations are after chemical reactions
After be made, improper use has certain side effect, and long-term Excess free enthalpy can cause centainly the health of consumer
Damage, and conventional process flow needs to carry out high temperature sterilization after packaging, and meat sausage brittleness is made to be deteriorated, and it is original to destroy product
Taste, therefore there are certain drawbacks and hidden danger during processing meat sausage in existing processing method, there are also very big
Promotion and perfect space.
Summary of the invention
The object of the present invention is to provide one kind by adding bacteriolyze enzymes extraction chemical food in meat sausage process
The promotion for the problems such as mode of preservative solves that side effect is big, unhealthful, shelf-life is shorter and destroys product original taste
The processing method of meat sausage anti-corrosive properties.
The processing method of promotion meat sausage anti-corrosive properties proposed by the invention, the processing method include the following steps：First
Raw material is thawed, and therefrom choose needed for part meat material, the meat material of selection is pickled, then to the meat material pickled into
Row, which twists, to be cut, stir and is further recorded after tumbling, then successively scorches the meat material irrigated, smokes, to be cooled
After be vacuum-packed, be finished product through high pressure sterilization and after examining, using lysozyme as preservative in the marinated step,
The mass ratio of the lysozyme and meat material is 1:5000.
The high pressure sterilization carries out under conditions of 0.27mpa.
In the vacuum packaging step, by lysozyme according to 1:5000 ratio prepared and diluted enzyme solution, and it is sprayed at food
In outer packing or food casing is immersed into lysozyme and dilutes 2~3h of enzyme solution, after taking out drying, then vacuum is carried out to meat sausage
Packaging.
Bacteriolyze enzyme dilution is sprayed in outer packing before the vacuum packaging, then using pasteurization 80~
At a temperature of 100 DEG C, 25~30 min are heated.
The processing method of promotion meat sausage anti-corrosive properties proposed by the invention, on the basis of traditional diamond-making technique,
Bacteriolyze enzymes extraction traditional chemical preservative is used in marinated process, effect is, lysozyme can play coloring, color development, prevent
Rotten effect, anti-corrosion effect is more preferable than the effect of sodium nitrite, and lysozyme is using egg white as raw material, is a kind of nontoxic, nothing
Harmful, highly-safe natural antiseptic agent, can make meat fill the original institutional framework of product and natural component and nutrient not by
It destroys, the product processed has the characteristics that full of nutrition, mouthfeel is soft, compared with traditional chemical preservative, can make meat
The shelf-life for filling product is enhanced about more than once；In traditional production method, product will go out after vacuum packaging by high temperature
Bacterium processing, just can make the shelf-life of product reach extension, but after high-temperature sterilization, the brittleness of product, which is deteriorated, even generates steaming
The taste boiled destroys original taste of product.And bacteriolyze enzyme dilution is sprayed at packet in vacuum packaging by this processing method
It loads onto or is used by 2-3 hours in packaging immersion bacteriolyze enzyme dilution and after drying, lysozyme can be fixed on food packaging article
On, need not move through heating or it is cold sterilization and etc., destruction of the high temperature sterilization to food original local flavor is avoided, particularly with heat
Sensitive product has positive effect, while bacteriolyze enzyme dilution forms multiple protective outside within a package, makes the anti-corrosive properties of product
It can further be promoted；In addition appropriate bacteriolyze enzyme dilution is added before vacuum packaging and product is killed using pasteurization
Bacterium has more preferably fresh-keeping effect after product can in this way be vacuum-packed.Processing method proposed by the present invention has been not only able to
The shelf-life of the extension meat sausage of effect, and nutrient destroys few, has the characteristics that full of nutrition, mouthfeel is soft and lysozyme
As a kind of native protein, nutriment capable of being acted in stomach and intestine and being digested and absorb, property nontoxic to the human body will not be in body
Interior residual, while can guarantee the original flavor and taste of product, there is ideal technical effect.
Specific embodiment：
The processing method of promotion meat sausage anti-corrosive properties proposed by the invention, the processing method include the following steps：First will
Raw material thaws, and the meat material of part needed for then choosing from the raw material of defrosting is pickled the meat material of selection, in marinated step
In add lysozyme simultaneously as anti-corrosion and fresh-keeping, and the mass ratio of the lysozyme and meat material is 1:5000；To meat after marinated
Material, which twist, to be cut, stir and is further recorded after tumbling, and the meat material after then recording successively is scorched and smoked, to
It is vacuum-packed after meat material is cooling, according to 1 before the vacuum packaging step:5000 ratio prepares lysozyme dilution
The dilution enzyme solution that lysozyme is prepared is sprayed in food packaging by liquid then in the step of being vacuum-packed, can also be by food packet
Dress immerses dilution 2~3h of enzyme dilution, after drying, then meat sausage is vacuum-packed；Or bacteriolyze enzyme dilution is sprayed
Be sprinkled upon in outer packing, and using pasteurization 80~100 DEG C at a temperature of, heat 25~30 min, thus obtain more
Ideal fresh-keeping and anti-corrosion effect；Product after packaging carries out high pressure sterilization under conditions of 0.27mpa, completes after examining
Obtain finished product.The processing method that this kind makes meat sausage can make shelf life of products be enhanced about more than once, and use bacteriolyze
Enzyme is as antistaling agent and preservative, and natural and nontoxic, safety effect is preferable, while having cut the step such as thermal sterilization and cold sterilization
Suddenly, it can guarantee that product original local flavor and mouthfeel are not destroyed, the meat sausage processed is full of nutrition, mouthfeel is soft, has
Ideal technical effect.
Claims (4)
1. the processing method for promoting meat sausage anti-corrosive properties, the processing method include the following steps：First raw material is thawed, and therefrom
The meat material of part needed for choosing, pickles the meat material of selection, then carries out strand to the meat material pickle and cuts, stirs and go forward side by side one
It is recorded after step tumbling, then the meat material irrigated is successively scorched, is smoked, is vacuum-packed after cooling, passed through
It is finished product after high pressure sterilization and inspection, it is characterised in that：It is described molten using lysozyme as preservative in the marinated step
The mass ratio of bacterium enzyme and meat material is 1:5000.
2. processing method according to claim 1, it is characterised in that：The high pressure sterilization under conditions of 0.27mpa into
Row.
3. processing method according to claim 1, it is characterised in that：In the vacuum packaging step, by lysozyme according to
1:5000 ratio prepared and diluted enzyme solution, and be sprayed on food casing or food casing is immersed into lysozyme dilution enzyme solution
2~3h after taking out drying, then is vacuum-packed meat sausage.
4. processing method according to claim 1, it is characterised in that：Bacteriolyze enzyme dilution is sprayed before the vacuum packaging
In outer packing, then using pasteurization at a temperature of 80~100 DEG C, 25~30 min are heated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810761948.7A CN108887552A (en) | 2018-07-12 | 2018-07-12 | The processing method for promoting meat sausage anti-corrosive properties |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810761948.7A CN108887552A (en) | 2018-07-12 | 2018-07-12 | The processing method for promoting meat sausage anti-corrosive properties |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108887552A true CN108887552A (en) | 2018-11-27 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810761948.7A Pending CN108887552A (en) | 2018-07-12 | 2018-07-12 | The processing method for promoting meat sausage anti-corrosive properties |
Country Status (1)
| Country | Link |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4831905B1 (en) * | 1970-12-12 | 1973-10-02 | ||
| CN1586309A (en) * | 2004-08-23 | 2005-03-02 | 张学全 | Novel meat filling product and its processing method |
| CN102326782A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Smoked chicken flavor baked sausage and preparation method thereof |
| CN102697024A (en) * | 2012-04-16 | 2012-10-03 | 浙江省海洋开发研究院 | Snail sauce and process for processing same |
| CN103445213A (en) * | 2013-09-18 | 2013-12-18 | 中国肉类食品综合研究中心 | Liquid-smoked sausage and processing technology thereof |
| CN105145789A (en) * | 2015-08-18 | 2015-12-16 | 如皋市坝新肠衣有限公司 | Sausage casing preservation technology |
| CN105394154A (en) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Ready-to-eat preserved meat and preparation method thereof |
| CN105433265A (en) * | 2015-11-16 | 2016-03-30 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Sour and hot instant preserved meat and preparation method thereof |
| CN106578838A (en) * | 2016-11-24 | 2017-04-26 | 新乡学院 | Compound preservative for vacuum-packing Daokou roasted chickens and green preservative fresh-keeping method |
| CN107183563A (en) * | 2017-01-17 | 2017-09-22 | 江苏大学 | Add the high ditch bundle hoof and preparation method of food-borne protein antioxidant peptide addition |
-
2018
- 2018-07-12 CN CN201810761948.7A patent/CN108887552A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4831905B1 (en) * | 1970-12-12 | 1973-10-02 | ||
| CN1586309A (en) * | 2004-08-23 | 2005-03-02 | 张学全 | Novel meat filling product and its processing method |
| CN102326782A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Smoked chicken flavor baked sausage and preparation method thereof |
| CN102697024A (en) * | 2012-04-16 | 2012-10-03 | 浙江省海洋开发研究院 | Snail sauce and process for processing same |
| CN103445213A (en) * | 2013-09-18 | 2013-12-18 | 中国肉类食品综合研究中心 | Liquid-smoked sausage and processing technology thereof |
| CN105145789A (en) * | 2015-08-18 | 2015-12-16 | 如皋市坝新肠衣有限公司 | Sausage casing preservation technology |
| CN105394154A (en) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Ready-to-eat preserved meat and preparation method thereof |
| CN105433265A (en) * | 2015-11-16 | 2016-03-30 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Sour and hot instant preserved meat and preparation method thereof |
| CN106578838A (en) * | 2016-11-24 | 2017-04-26 | 新乡学院 | Compound preservative for vacuum-packing Daokou roasted chickens and green preservative fresh-keeping method |
| CN107183563A (en) * | 2017-01-17 | 2017-09-22 | 江苏大学 | Add the high ditch bundle hoof and preparation method of food-borne protein antioxidant peptide addition |
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Application publication date: 20181127 |