CN108936371A - A kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated - Google Patents
A kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated Download PDFInfo
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- CN108936371A CN108936371A CN201810841947.3A CN201810841947A CN108936371A CN 108936371 A CN108936371 A CN 108936371A CN 201810841947 A CN201810841947 A CN 201810841947A CN 108936371 A CN108936371 A CN 108936371A
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- 238000000034 method Methods 0.000 title claims abstract description 29
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 26
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- 238000012545 processing Methods 0.000 claims abstract description 29
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 24
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 18
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 18
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 18
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 18
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 12
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims description 17
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
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- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
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- 238000007789 sealing Methods 0.000 claims description 6
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- 244000273928 Zingiber officinale Species 0.000 claims description 5
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- 235000008397 ginger Nutrition 0.000 claims description 5
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- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- TVZISJTYELEYPI-UHFFFAOYSA-N hypodiphosphoric acid Chemical compound OP(O)(=O)P(O)(O)=O TVZISJTYELEYPI-UHFFFAOYSA-N 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
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
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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
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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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Abstract
The present invention discloses a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated, belong to field of meat product processing, the present invention is to improve chicken water retention and cooking loss rate as index, tumbling time, water-retaining agent additive amount, super-pressure time and pressure are optimized by single factor experiment and response surface experiments, to determine optimal processing parameter.The result shows that: when vacuum degree 0.06Mpa, tumbling time 30min, tumbling effect is best.Pickling liquid proportion water retention in sodium pyrophosphate 0.2%, starch 7%, sodium bicarbonate 1.5% is best.When the ultra high pressure treatment time is 10min, processing pressure is 200Mpa, effect is best.
Description
Technical field
The present invention relates to field of meat product processing, marinated more particularly to a kind of conditioning Fresh Grade Breast vacuum combination super-pressure
Process.
Background technique
Currently, chicken has become the second largest meat for being only second to pork in the world.China is raw as the main chicken in the whole world
Produce state and country of consumption.In recent years, chicken production and consumption is still in rising trend.2014, Chinese broiler chicken butchered working ability
The 70% of industry supply capacity is accounted for, and preliminary working and deep processing chicken meat product develop slowly.Currently, poultry husbandry is from a list
One health product chicken development is high quality, high value-added product.Recuperating chicken breast product refers to using fresh chicken breast meat as raw material,
It is aided with marinated and seasoning.By processing appropriate, such as cutting, stirring, molding and conditioning, saves, transports under the conditions of cryo-conservation
Defeated and sale.Chicken products are a kind of novel instant foods, it is only necessary to which it can be served after simple processing or heat treatment.Its generation
The table developing direction of the following chicken deep processing.
Processed meat products processing in, tumbling is most common processing method, it be improve product water-retaining property, yield rate,
The important means of food quality and organoleptic quality.By mechanical movement, the mechanical strength of meat fiber weakens, final fracture, knot
Toughness reduction, the musculature softening of tissue are formed, product yield and food quality greatly improve.Because intercellular gap increases
Greatly, salt water is easier to be distributed and absorb, so that the dosage of pickling liquid be made to reduce.During tumbling, the items such as time and additive
Part can all generate different degrees of influence to the quality characteristic of meat.
Water-retaining property refers to meat products processing, storage, in storage process, such as pressure effect, chopping, heating, freezing, thaw,
Pickle the holding capacity during waiting to moisture.Water-retaining property directly affects the quality of meat, is the evaluation most important index of meat products
One of, there is important economic significance.In order to promote the water-retaining property of meat, the water-retaining agent based on phosphate is led in meat products processing
Domain is widely used, and is capable of the quality of the improvement meat products of high degree.But human body, which takes in excessive phosphate, will lead to human body pair
The absorbability of calcium declines, thus unhealthful.And meat products raw material inherently has certain phosphate, slightly has without paying attention to
Add the excessive risk of phosphate.Low-phosphorous water-retaining agent compares phosphate-free water-retaining agent, and cost is relatively low, it can be ensured that food safety guarantees meat
Product water retention has preferable market prospects.
Superhigh pressure technique, which refers to, is at high or low temperatures put into food in liquid medium, and carry out 100 to it~
The HIGH PRESSURE TREATMENT technology of 1000MPa.The ultra high pressure treatment time is where appropriate, non-covalent bond (hydrogen bond, ionic bond and hydrophobic in food
Key etc.) it is destroyed or is formed, the enzyme, protein, starch and other biological macromolecule in food lose activity, are denaturalized or are gelatinized,
The harmful microorganism in food can be killed and improve food quality.It is keeping being processed food natural color and nutrition
In terms of ingredient, superhigh pressure technique has comparable superiority.Meanwhile it can be efficiently against traditional heat using superhigh pressure technique
Processing method handles defect brought by food.In the manufacturing process of meat products, meat products is can be enhanced in ultra high pressure treatment
Coagulability and water holding capacity.
The research to conditioning chicken external in recent years lays particular emphasis on quality control primarily with respect to the application of new and high technology.In
The characteristics of state's chicken processing industry is the value Transfer of industrial chain to deep processing stage, stronger tune processing method and residue detection.
The present invention passes through tumbling time, low-phosphorous water-retaining agent, ultra high pressure and time pair in research recuperating chicken breast product tumbling procedure
The water retention of Fresh Grade Breast and the influence of cooking loss rate, to make product reach higher water-retaining property, to obtain optimal add
Work process conditions.
Summary of the invention
The object of the present invention is to provide a kind of processes that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated, on solving
Problem of the existing technology is stated, to improve conditioning Water-holding Capacity of Chicken Meat, reduces its cooking loss rate.
To achieve the above object, the present invention provides following schemes:
The present invention provides a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated, comprising the following steps:
(1) raw meat pre-processes: selecting the excellent Fresh Grade Breast of meat, is placed on 0-4 DEG C of preservation 12h of refrigerator, cleans and reject
It is spare to be cut into the placement of 5cm × 10cm × 2cm strip for fat and connective tissue；
(2) it pickles, tumbling: step (1) processed Fresh Grade Breast is put into vacuum tumbler, pickling liquid, vacuum rolling is added
Rub 10-50min；
(3) be vacuum-packed: the Fresh Grade Breast packing that step (2) is disposed and vacuum bag are sealed with sealing machine, in boiling water
Middle cooking 10min takes out, and placement is cooled to room temperature；
(4) ultra high pressure treatment: the Fresh Grade Breast that step (3) is disposed is placed in high-tension apparatus, pressure 50-500Mpa,
Ultra high pressure treatment 1-20min；
(5) it refrigerates: the Fresh Grade Breast that step (4) is disposed is refrigerated.
Preferably, the pickling liquid in the step (2) includes following component according to Fresh Grade Breast percent by weight: corn forms sediment
Powder 1-9%, sodium bicarbonate 0.3-1.8%, sodium pyrophosphate 0.05-0.3%, sodium nitrite 0.02%, ascorbic acid 0.05%, ice
It is water 20%, five-spice powder 0.5%, salt 1.5%, cooking wine 2.0%, ginger powder 0.2%, white pepper powder 0.2%, soybean oil 2.5%, big
Beans protein isolate 1.0%, carragheen 0.9%.
Preferably, the cornstarch proportion is 7%.
Preferably, the sodium bicarbonate proportion is 1.5%.
Preferably, the sodium pyrophosphate proportion is 0.2%.
Preferably, vacuum tumbling time is 30min, vacuum degree 0.06Mpa in the step (2).
Preferably, ultra high pressure treatment pressure is 200Mpa in the step (4).
Preferably, the ultra high pressure treatment time is 10min in the step (4).
The invention discloses following technical effects:
1, the present invention by high-quality Fresh Grade Breast and pickling liquid, pickle in vacuum tumbler jointly by tumbling, super-pressure, Ke Yiti
High product water-retaining property, yield rate, food quality and organoleptic quality；
2, pickling liquid of the present invention uses hypophosphate formula, and cost is relatively low, it can be ensured that food safety guarantees that meat products is protected
Water rate has preferable market prospects；
3, it is an advantage of the invention that pickling process combination, vacuum and super-pressure is front and rear combined to be combined marinated, improves meat
Rotten quality.It is marinated uniform that vacuum promotes the seepage velocity of pickling liquid, super-pressure further to make, and improves marinated effect, improves meat gruel
Quality.
Specific embodiment
Below in conjunction with the specific embodiment of the invention, technical solution in the embodiment of the present invention is carried out clearly and completely
Description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on this hair
Embodiment in bright, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, With reference to embodiment
The present invention is described in further detail.
Embodiment 1
(1) raw meat pre-processes: selecting the excellent Fresh Grade Breast of meat, is placed on 0-4 DEG C of preservation 12h of refrigerator, cleans and reject
It is spare to be cut into the placement of 5cm × 10cm × 2cm strip for fat and connective tissue；
(2) it pickles, tumbling: preparing pickling liquid, formula is calculated as cornstarch 1%, carbonic acid according to Fresh Grade Breast weight percent
Hydrogen sodium 0.3%, sodium pyrophosphate 0.05%, sodium nitrite 0.02%, ascorbic acid 0.05%, ice water 20%, five-spice powder 0.5%,
Salt 1.5%, cooking wine 2.0%, ginger powder 0.2%, white pepper powder 0.2%, soybean oil 2.5%, soybean protein isolate 1.0%, card
Draw glue 0.9%.
Step (1) processed Fresh Grade Breast is put into vacuum tumbler, pickling liquid, vacuum tumbling 10min, vacuum degree is added
0.06Mpa；
(3) be vacuum-packed: the Fresh Grade Breast packing that step (2) is disposed and vacuum bag are sealed with sealing machine, in boiling water
Middle cooking 10min takes out, and placement is cooled to room temperature；
(4) ultra high pressure treatment: the Fresh Grade Breast that step (3) is disposed is placed in high-tension apparatus, pressure 50Mpa, superelevation
Pressure processing 1min；
(5) it refrigerates: the Fresh Grade Breast that step (4) is disposed is refrigerated.
The conditioning Water-holding Capacity of Chicken Meat obtained of the present embodiment 1 is 11.23%, and cooking loss rate is 20.66%.
Embodiment 2
(1) raw meat pre-processes: selecting the excellent Fresh Grade Breast of meat, is placed on 0-4 DEG C of preservation 12h of refrigerator, cleans and reject
It is spare to be cut into the placement of 5cm × 10cm × 2cm strip for fat and connective tissue；
(2) it pickles, tumbling: preparing pickling liquid, formula is calculated as cornstarch 7%, carbonic acid according to Fresh Grade Breast weight percent
Hydrogen sodium 1.5%, sodium pyrophosphate 0.2%, sodium nitrite 0.02%, ascorbic acid 0.05%, ice water 20%, five-spice powder 0.5%, food
Salt 1.5%, cooking wine 2.0%, ginger powder 0.2%, white pepper powder 0.2%, soybean oil 2.5%, soybean protein isolate 1.0%, OK a karaoke club
Glue 0.9%.
Step (1) processed Fresh Grade Breast is put into vacuum tumbler, pickling liquid, vacuum tumbling 30min, vacuum degree is added
0.06Mpa；
(3) be vacuum-packed: the Fresh Grade Breast packing that step (2) is disposed and vacuum bag are sealed with sealing machine, in boiling water
Middle cooking 10min takes out, and placement is cooled to room temperature；
(4) ultra high pressure treatment: the Fresh Grade Breast that step (3) is disposed is placed in high-tension apparatus, pressure 200Mpa, is surpassed
HIGH PRESSURE TREATMENT 10min；
(5) it refrigerates: the Fresh Grade Breast that step (4) is disposed is refrigerated.
The conditioning Water-holding Capacity of Chicken Meat obtained of the present embodiment 2 is 13.66%, and cooking loss rate is 20.45%.
Embodiment 3
(1) raw meat pre-processes: selecting the excellent Fresh Grade Breast of meat, is placed on 0-4 DEG C of preservation 12h of refrigerator, cleans and reject
It is spare to be cut into the placement of 5cm × 10cm × 2cm strip for fat and connective tissue；
(2) it pickles, tumbling: preparing pickling liquid, formula is calculated as cornstarch 9%, carbonic acid according to Fresh Grade Breast weight percent
Hydrogen sodium 1.8%, sodium pyrophosphate 0.3%, sodium nitrite 0.02%, ascorbic acid 0.05%, ice water 20%, five-spice powder 0.5%, food
Salt 1.5%, cooking wine 2.0%, ginger powder 0.2%, white pepper powder 0.2%, soybean oil 2.5%, soybean protein isolate 1.0%, OK a karaoke club
Glue 0.9%.
Step (1) processed Fresh Grade Breast is put into vacuum tumbler, pickling liquid, vacuum tumbling 50min, vacuum degree is added
0.06Mpa；
(3) be vacuum-packed: the Fresh Grade Breast packing that step (2) is disposed and vacuum bag are sealed with sealing machine, in boiling water
Middle cooking 10min takes out, and placement is cooled to room temperature；
(4) ultra high pressure treatment: the Fresh Grade Breast that step (3) is disposed is placed in high-tension apparatus, pressure 500Mpa, is surpassed
HIGH PRESSURE TREATMENT 20min；
(5) it refrigerates: the Fresh Grade Breast that step (4) is disposed is refrigerated.
The conditioning Water-holding Capacity of Chicken Meat obtained of the present embodiment 3 is 12.13%, and cooking loss rate is 15.63%.
Embodiment 4
(1) influence of the tumbling time to conditioning chicken
It takes the chicken cut to be grouped two-by-two, is marked with multi-color cord, weigh m1, prepare pickling liquid.By the chicken of weighing and pickle
Liquid is put into tumbler together and carries out tumbling processing, with tumbling time 0min, 10min, 20min, 30min, 40min, 50min difference
It is experiment of single factor, vacuum degree 0.06Mpa.Chicken is placed on mesh screen and stands after tumbling, and there is no claim when drop infiltration is fallen
Weight m2, measure its water retention.
Packing chicken is sealed in vacuum bag with sealing machine after measuring water retention, and 10min is cooked in boiling water and is taken out, is placed cold
But to room temperature, weigh m after being dried with gauze3, measure its cooking loss rate.
As the result is shown: with the increase of tumbling time, Water-holding Capacity of Chicken Meat is in the trend risen.Tumbling time 10min with
Without tumbling processing group, 20min with 10min processing group, 40min compared with 30min processing group, water retention dramatically increases (P <
0.05).For tumbling time 30min with 20min processing group, 50min compared with 40min processing group, difference is not significant (P > 0.05).
With the increase of tumbling time, Fresh Grade Breast cooking loss rate is in the trend risen.Tumbling time 10min is handled with without tumbling
With 20min processing group, 50min compared with 40min processing group, cooking loss rate dramatically increases (P < 0.05) by group, 30min.Tumbling
For time 20min compared with 10min processing group, difference is not significant (P > 0.05).Tumbling time 40min and 30min processing group phase
Than cooking loss rate is remarkably decreased (P < 0.05).Comprehensive water retention and cooking loss rate compare, select tumbling time for
30min。
(2) influence of the sodium pyrophosphate additive amount to conditioning chicken
It takes the chicken cut to be grouped two-by-two, is marked with multi-color cord, weigh m1, prepare pickling liquid.With sodium pyrophosphate 0.05%,
0.1%, 0.15%, 0.2%, 0.25%, 0.3% experiment of single factor is done respectively.The chicken of weighing and pickling liquid are put into together
Tumbler carries out tumbling and handles 20min, vacuum degree 0.06Mpa.Measure water retention and cooking loss rate.
As the result is shown: with the increase of sodium pyrophosphate additive amount, under Water-holding Capacity of Chicken Meat and cooking loss take the lead in after rising
Drop.Sodium pyrophosphate additive amount from 0.05% increase to 0.2% when water retention increase significant (P < 0.05), sodium pyrophosphate additive amount
Water retention difference is not significant (P > 0.05) when rising to 0.25% from 0.2%, and sodium pyrophosphate additive amount rises to from 0.25%
Water retention declines significant (P < 0.05) when 0.3%.Sodium pyrophosphate additive amount from 0.05% rise to 0.1% when cooking loss rate
Increase significant (P < 0.05), sodium pyrophosphate additive amount from 0.1% rise to 0.1% when cooking loss rate decline significant (P <
0.05)。
(3) influence of the starch additive amount to conditioning chicken
It takes the chicken cut to be grouped two-by-two, is marked with multi-color cord, weigh m1, prepare pickling liquid.With starch 1%, 3%, 5%,
7%, 9% experiment of single factor is done respectively.The chicken of weighing and pickling liquid are put into tumbler together and carry out tumbling processing 20min,
Vacuum degree 0.06Mpa.Measure water retention and cooking loss rate.
As the result is shown: with the increase of starch additive amount, Water-holding Capacity of Chicken Meat and cooking loss take the lead in declining after rising.It forms sediment
Powder additive amount from 1% increase to 5% when water retention increase significant (P < 0.05), starch additive amount from 5% rise to 9% when guarantor
Water rate declines significant (P < 0.05).Starch additive amount from 1% increase to 3% when cooking loss rate increase significant (P < 0.05),
Starch additive amount from 3% increase to 9% when cooking loss rate decline significant (P < 0.05).
(4) influence of the sodium bicarbonate additive amount to conditioning chicken
It takes the chicken cut to be grouped two-by-two, is marked with multi-color cord, weigh m1, prepare pickling liquid.With sodium bicarbonate 0.3%,
0.6%, 0.9%, 1.2%, 1.5%, 1.8% experiment of single factor is done respectively.The chicken of weighing and pickling liquid are put into rolling together
It rubs machine and carries out tumbling processing 20min, vacuum degree 0.06Mpa.Measure water retention and cooking loss rate.
As the result is shown: with the increase of sodium bicarbonate additive amount, the water retention of Fresh Grade Breast increases significant (P < 0.05),
Sodium bicarbonate additive amount reaches highest level when being 1.2%, and difference is not significant (P > 0.05) when increasing to 1.5%, continues growing
(P < 0.05) is remarkably decreased when to 1.8%.With the increase of sodium bicarbonate additive amount, the cooking loss rate decline of Fresh Grade Breast is aobvious
It writes (P < 0.05), when sodium bicarbonate additive amount increases to 1.5% from 1.2%, difference is not significant (P > 0.05), continues growing
(P < 0.05) is remarkably decreased when to 1.8%.
(5) orthogonal test
It takes the chicken cut to be grouped two-by-two, is marked with multi-color cord, weigh m1, prepare pickling liquid.With sodium pyrophosphate 0.15%,
0.2%, 0.25%；Starch is with 5%, 7%, 9%；Sodium bicarbonate does orthogonal experiment with 0.9%, 1.2%, 1.5%.By weighing
Chicken and pickling liquid are put into tumbler together and carry out tumbling processing 20min, vacuum degree 0.06Mpa.Measure water retention and boiling damage
Mistake rate.Quadrature analysis selects best water-retaining agent proportion.
(6) super-pressure is tested
Super high-pressure single Factor Experiment is carried out according to the optimum formula of measured tumbling time, low-phosphorous water-retaining agent.
A, influence of the ultra high pressure to conditioning chicken
By the good Fresh Grade Breast vacuum packaging of knead-salting, it is placed in high-tension apparatus and is handled.With pressure 50,100,150,
200,250,300,400,500Mpa does experiment of single factor respectively, measures water retention and cooking loss rate.
B, influence of the super-pressure time to conditioning chicken
By the good Fresh Grade Breast vacuum packaging of knead-salting, it is placed in high-tension apparatus and is handled.With super-pressure time 1,3,
5,7,10,15,20min does experiment of single factor respectively, measures water retention and cooking loss rate.
The present embodiment 4 is by single factor experiment and response surface experiments to tumbling time, water-retaining agent additive amount, super-pressure time
It is optimized with pressure.Show that best tumbling time is 30min, the best ultra high pressure treatment time is by experiment of single factor
10min, processing pressure 200Mpa.By response surface analysis, optimal water retention proportion is obtained are as follows: sodium pyrophosphate 0.2%, starch
7%, sodium bicarbonate 1.5%.It carries out three groups of parallel laboratory tests with this condition to be verified, average water retention is 13.67%, phase
To error less than 1%, thus it is accurate and reliable based on the resulting Optimal Parameters of Response Surface Method, and obtained optimum process condition has
Practical application value.
It can be obtained by experimental data, the water retention 1.70% of vacuum tumbling control group, ultra high pressure treatment control is
11.32%, substantially less than vacuum tumbling-ultra high pressure treatment group water retention 13.57%.Vacuum-ultra high pressure treatment meat gruel
Cooking loss rate is 25.19%, and control group is up to 31.83%.Meat gruel quality is significantly promoted accordingly.
Embodiment described above is only that preferred embodiment of the invention is described, and is not carried out to the scope of the present invention
It limits, without departing from the spirit of the design of the present invention, those of ordinary skill in the art make technical solution of the present invention
Various changes and improvements, should all fall into claims of the present invention determine protection scope in.
Claims (8)
1. a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated, it is characterised in that: the following steps are included:
(1) raw meat pre-processes: selecting the excellent Fresh Grade Breast of meat, is placed on 0-4 DEG C of preservation 12h of refrigerator, cleans and reject fat
And connective tissue, it is spare to be cut into the placement of 5cm × 10cm × 2cm strip；
(2) it pickles, tumbling: step (1) processed Fresh Grade Breast being put into vacuum tumbler, pickling liquid, vacuum tumbling 10- is added
50min；
(3) it is vacuum-packed: the Fresh Grade Breast that step (2) is disposed being sub-packed in vacuum bag, is sealed with sealing machine, is boiled in boiling water
10min processed takes out, and placement is cooled to room temperature；
(4) ultra high pressure treatment: the Fresh Grade Breast that step (3) is disposed is placed in high-tension apparatus, pressure 50-500Mpa, superelevation
Pressure processing 1-20min；
(5) it refrigerates: the Fresh Grade Breast that step (4) is disposed is refrigerated.
2. a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated according to claim 1, feature exist
In: pickling liquid in the step (2) includes following component according to Fresh Grade Breast percent by weight: cornstarch 1-9%, carbonic acid
Hydrogen sodium 0.3-1.8%, sodium pyrophosphate 0.05-0.3%, sodium nitrite 0.02%, ascorbic acid 0.05%, ice water 20%, spices
Powder 0.5%, salt 1.5%, cooking wine 2.0%, ginger powder 0.2%, white pepper powder 0.2%, soybean oil 2.5%, soybean protein isolate
1.0%, carragheen 0.9%.
3. a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated according to claim 2, feature exist
In: the cornstarch proportion is 7%.
4. a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated according to claim 2, feature exist
In: the sodium bicarbonate proportion is 1.5%.
5. a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated according to claim 2, feature exist
In: the sodium pyrophosphate proportion is 0.2%.
6. a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated according to claim 1, feature exist
In: vacuum tumbling time is 30min, vacuum degree 0.06Mpa in the step (2).
7. a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated according to claim 1, feature exist
In: ultra high pressure treatment pressure is 200Mpa in the step (4).
8. a kind of process that conditioning Fresh Grade Breast vacuum combination super-pressure is marinated according to claim 1, feature exist
In: the ultra high pressure treatment time is 10min in the step (4).
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