CN108887604A - 提升酱卤肉制品防腐性的加工方法 - Google Patents
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 230000001737 promoting effect Effects 0.000 title claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 16
- 102000016943 Muramidase Human genes 0.000 claims abstract description 13
- 108010014251 Muramidase Proteins 0.000 claims abstract description 13
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 13
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 13
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- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 15
- 238000000034 method Methods 0.000 abstract description 5
- 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
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- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000001727 in vivo Methods 0.000 abstract description 2
- 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
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 13
- 239000000126 substance Substances 0.000 description 9
- 235000010288 sodium nitrite Nutrition 0.000 description 7
- 238000005260 corrosion Methods 0.000 description 5
- 238000009920 food preservation Methods 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 231100000572 poisoning Toxicity 0.000 description 2
- 230000000607 poisoning effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 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
- 230000003260 anti-sepsis Effects 0.000 description 1
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- 239000004599 antimicrobial Substances 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
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- 238000007689 inspection Methods 0.000 description 1
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- 230000002906 microbiologic effect Effects 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
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Classifications
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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
- A23L13/70—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
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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
- 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
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- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
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Abstract
本发明涉及提升酱卤肉制品防腐性的加工方法,该方法包括原料解冻、选取肉料、酱制或卤制、高温烧煮、冷却、检验、成品等步骤,所述高温烧煮步骤中将溶菌酶作为防腐剂与肉料一起加入锅中,所述溶菌酶与肉料的质量比为1:5000。该种制作酱卤肉制品的加工方法不但能够有效延长保质期,而且溶菌酶作为一种天然蛋白质,能在胃肠内作用营养物质被消化和吸收,对人体无毒性,也不会在体内残留,保险效果较佳的同时能够不破坏产品原有风味和口感且入味效果更佳,加工出的酱卤肉制品营养丰富、口感嫩滑,具有非常理想的技术效果。
Description
技术领域
本发明涉及一种提升酱卤肉制品防腐性的加工方法。
背景技术
随着社会经济的飞速发展,人们的生活节奏日益加快,熟食制品则越来越受到人们的喜爱,尤其是酱卤肉制品,拆开包装即可食用,而且口感好且具有一定的营养价值,但是酱卤肉类制品在保存过程中极易受微生物侵袭而导致腐败变质,因此采用防腐剂拟制微生物,延缓腐败是当今食品保鲜的重要技术之一;在传统的加工方法中,为了使产品的保质期得以延长,会在原料肉高温烧煮过程中加入化学食品防腐剂,例如亚硝酸钠,它的特点是可以着色、防腐,增加肉类的鲜度,并有抑制微生物的作用,但是亚硝酸钠的缺点也很明显,其保质期较短,而且由于它是食品添加剂中毒性较强的化学物质,人体极限摄入量一次最多不能超过0.3g,如果超过这一极限摄入量,就会造成人体亚硝酸钠中毒,甚至死亡,由于化学食品防腐剂是经过化学反应后制作而成,使用不当会有一定的副作用,长期过量摄入会对消费者的身体健康造成一定损害,而且传统制作方法只能在高温烧煮时加入亚硝酸钠等化学防腐剂,才会产生防腐作用,但是高温烧煮又可能破坏此类化学防腐剂的结构,导致其防腐性能降低而副作用增大,因此现有的加工方法在加工酱卤肉制品的过程中均存在一定的弊端和隐患,还有很大的提升和完善的空间。
发明内容
本发明的目的是提供一种通过在酱卤肉制品加工过程中添加溶菌酶替代化学食品防腐剂的方式解决副作用大、影响健康、保质期较短等问题的提升酱卤肉制品防腐性的加工方法。
本发明所提出的提升酱卤肉制品防腐性的加工方法包括如下步骤:先将原料解冻再选取肉料,然后对选取的肉进行料酱制或卤制,随后进行高温烧煮,高温烧煮后进行冷却和检验,以制好成品,其特征在于:所述高高温烧煮步骤中将溶菌酶作为防腐剂与肉料一起加入锅中,且溶菌酶与肉料的质量比为1:5000。
所述高温烧煮步骤的温度为80-100℃,加热时间为2.5-3.5小时。
本发明所提出的提升酱卤肉制品防腐性的加工方法,在传统加工方法的基础上,在高温烧煮步骤前或后添加溶菌酶替代传统化学防腐剂,其效果在于,溶菌酶可起到着色、发色、防腐的作用,而且采用溶菌酶替代亚硝酸钠等化学食品防腐剂,经反复实验,溶菌酶完全可以替代亚硝酸钠等化学食品防腐剂的效果,产品保持了肉原有的组织结构和天然成分,营养素破坏少,具有营养丰富、肉质鲜嫩的特点,同时与添加亚硝酸钠等化学食品防腐剂相比,防腐和保鲜效果均可提高一倍以上,而且溶菌酶以蛋清为原料,是一种无毒、无害、安全性高的天然防腐剂,因此本发明提出的加工方法不但能够有效的延长酱卤肉制品的保质期,而且营养素破坏少,具有营养丰富、口感嫩滑的特点且溶菌酶作为一种天然蛋白质,能在胃肠内作用营养物质被消化和吸收,对人体无毒性,也不会在体内残留,同时能够保证产品原有的风味和口感,而且,在80-100℃的条件下高温烧煮2.5-3.5小时可在不破坏肉料口感的同时入味效果更佳,具有非常理想的技术效果。
具体实施方式:
本发明所提出的提升酱卤肉制品防腐性的加工方法,先将原料解冻再选取肉料,然后对选取的肉进行料酱制或卤制,随后进行高温烧煮,在高温烧煮步骤中按照1:5000的质量比将溶菌酶与肉料一起加入锅中用作防腐和保鲜,并在高温烧煮后对肉料进行冷却和检验,检验合格即为成品;本实施例中,所述高温烧煮步骤的温度控制在80-100℃之间,时间控制在2.5-3.5小时之间。该种制作酱卤肉制品的加工方法能够使产品保质期提高一倍以上,而且采用溶菌酶作为保鲜剂和防腐剂,天然且无毒无害,保险效果较佳,同时减掉了热杀菌和冷杀菌等步骤,能够保证产品原有风味和口感不被破坏,入味效果更佳,加工出的酱卤肉制品营养丰富、口感嫩滑,具有非常理想的技术效果。
Claims (2)
1.提升酱卤肉制品防腐性的加工方法,该加工方法包括如下步骤:先将原料解冻再选取肉料,然后对选取的肉进行料酱制或卤制,随后进行高温烧煮,高温烧煮后进行冷却和检验,以制好成品,其特征在于:所述高温烧煮步骤中将溶菌酶作为防腐剂与肉料一起加入锅中,且溶菌酶与肉料的质量比为1:5000。
2.根据权利要求1所述的加工方法,其特征在于:所述高温烧煮步骤的温度为80-100℃,加热时间为2.5-3.5小时。
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