CN109349589A - A kind of less salt rush digestion pickled material for meat products - Google Patents
A kind of less salt rush digestion pickled material for meat products Download PDFInfo
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L13/40—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
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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
- A23L13/40—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
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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Abstract
The invention discloses a kind of less salts for meat products to promote digestion pickled material.It includes: sucrose, potassium lactate, salt, cooking wine, composite phosphate, soy sauce, spice, black tea powder, tea polyphenols, soybean protein reactant, dietary fiber that the less salt for meat products, which promotees digestion pickled material,.Compared with prior art, less salt for meat products of the invention promotees digestion pickled material and black tea powder and tea polyphenols is added, while imparting meat products special tea perfume, also there is stronger anti-oxidant and bacteriostasis, spoiled by rancid oil or fat, fat oxidation and microorganism is effectively inhibited to grow, to extend the shelf life of product, product is made to be easier to save.Moreover, soybean protein reactant and dietary fiber can not only increase the color and fragrance of meat products in meat products, and stronger inoxidizability can be kept, the residual quantity of the nitrite in meat products fermentation is significantly reduced, to improve the health efficacy of meat products.
Description
Technical field
The invention belongs to foodstuff flavouring technical fields, and it is marinated to specifically disclose a kind of less salt rush digestion for meat products
Material.
Background technique
Fermented meat be using green meat as raw material, it is preprocessed, marinated, formed after fermenting-ripening have flavour, color
Damp fine texture, with a kind of novel high-grade meat products compared with long storage life.Compared with traditional meat, microbial fermentation is added
The physicochemical change of a series of complex has occurred in the fermented meat formed after agent, meat, so as to form the chemical combination of more multi-flavour
Object imparts the distinctive flavor of meat products, while ensure that the stability of meat products, and shorten the production cycle.This may be
Because microorganism as leavening, can both improve the flavor of meat products, promote fermentation meat product mature, it is also possible that fatty
With breaks down proteins at compound related with meat products flavor and color, such as volatile fatty acid, peptide and amino acid, enhancing
The flavor and taste of fermentation meat product.
But traditional fermented meat is primarily present following problems:
1, the moisture content in meat is relatively low, and about 10~12% or so, mouthfeel is stiff, gets stuck between the teeth, be not suitable for the elderly with
And children are edible；
2, product special flavour is relatively single；
3, it during long-term storage or sale, due to being limited by storage environment or storage requirement, is easy to appear
Mouldy, denaturalization phenomenon.In order to extend shelf life of products and prevent product from fading in storage sales process for a long time, most producer's meetings
The multiple additives such as sodium nitrite, preservative, colorant are added, the excess of these additives is edible to will affect the strong of consumer
Health causes harm to the human body；
4, very high to the requirement of raw meat, lead to product cost height.
With economic fast development, the transformation of the increase of consumer's income and consumption idea, consumer is to fermentation meat
The requirement of the various aspects such as matter, safety, flavor, mouthfeel is also higher and higher.
Pickled material is one of most common seasoning in fermented meat production.Traditional butcher's meat generallys use a large amount of food of addition
Salt, sucrose, nitrite or nitrate are to reach the purpose of seasoning, long-period freshness preserving.Medical research shows high sodium salt, high sugar, Asia
The intake of nitrate or nitrate is totally unfavorable to human health.Meanwhile that there are colors is dark when being used for cured meat dish for general salt
Light, deodorization is fresh-keeping to protect the problems such as crisp poor, flavor is flat single, and the substance that is harmful to the human body can be also generated in curing process.
Therefore, it is extremely urgent to develop a kind of less salt rush digestion pickled material for meat product.
Summary of the invention
The purpose of the present invention is to provide a kind of less salts for meat products to promote digestion pickled material.Of the invention is used for meat system
Product it is marinated in can assign meat product special flavor, increase the color and fragrance of meat products；It is numerous to be able to suppress bacterium simultaneously
It grows, Shelf-life, reduces the nitrate residue generated in the fermentation of meat product.
Specific technical solution is as follows:
A kind of less salt for meat products promotees digestion pickled material, including following raw material: sucrose, potassium lactate, salt, cooking wine,
Composite phosphate, soy sauce, spice, black tea powder, tea polyphenols.
A kind of less salt for meat products promotees digestion pickled material, including following raw material: sucrose, potassium lactate, salt, cooking wine,
Composite phosphate, soy sauce, spice, black tea powder, tea polyphenols, soybean protein reactant, dietary fiber.
As a kind of perferred technical scheme, the less salt for meat products promote digestion pickled material by it is following by weight
The raw material of meter forms: 1~3 parts by weight of sucrose, 2~3 parts by weight of potassium lactate, 1.5~1.8 parts by weight of salt, cooking wine 1.5~2.5
Parts by weight, 3~4 parts by weight of composite phosphate, 0.6~0.9 parts by weight of soy sauce, 2~4 parts by weight of spice, black tea powder 0.07~
0.1 parts by weight, 0.01~0.05 parts by weight of tea polyphenols, 3~6 parts by weight of soybean protein reactant, 2~4 parts by weight of dietary fiber.
The composition of the composite phosphate includes sodium pyrophosphate 30wt% and sodium tripolyphosphate 70wt%.
The composition of the spice includes: Chinese prickly ash 20wt%, pepper 5wt%, capsicum 50wt%, cassia bark 5wt%, tsaoko
5wt%, big perfume 5wt%, nutmeg 10wt%.
The soybean protein reactant obtains by the following method: fermentation medium volume 1 being added in the fermentation medium
~5% concentration is 107~109The Karl Jaspers liquid of cfu/mL, at 26~28 DEG C with 170~220 revs/min of constant temperature of revolving speed
After cultivating 4~6 days in shaken cultivation case, fermentation liquid is collected；Fermentation liquid is heated 5~10 minutes in boiling water bath, centrifugation 20~
30 minutes, supernatant is taken, obtains soybean protein fermentation liquid；Soybean protein fermentation liquid weight 3 is added into soybean protein fermentation liquid
~6% cysteine, the glucose of soybean protein fermentation liquid weight 1~2%, soybean protein fermentation liquid weight 0.5~1%
Xylose, the taurine of soybean protein fermentation liquid weight 0.3~1%, soybean protein fermentation liquid weight 0.3~1% methionine, big
The thiamine of legumin fermentation liquid weight 0.1~0.5% is uniformly mixed, with the sodium hydrate aqueous solution or matter of mass fraction 1%
The salt acid for adjusting pH of score 1% is measured to 7；It sterilizes 10~30 minutes in high-pressure steam sterilizing pan in 100~110 DEG C, it is cold rapidly
But to 20~30 DEG C, the soybean protein reactant is obtained.
The composition of the fermentation medium are as follows: 2.5~4.5wt% of soybean protein isolate, 0.2~0.6wt% of glucose, sulphur
Sour 0.1~0.3wt% of magnesium, 0.1~0.3wt% of potassium dihydrogen phosphate, 0.1~0.2wt% of yeast extract, surplus are water.
Optionally, the dietary fiber be positive lotus dietary fiber, pinenut meal dietary fiber, it is a kind of in lemon diet fibers or
Several mixtures.It is then preferred that the dietary fiber is by positive lotus dietary fiber, pinenut meal dietary fiber, lemon diet fibers
It is mixed to get according to mass ratio 1:1:1.
The sun lotus dietary fiber obtains by the following method: positive lotus cleaned, it is 6~12 hours dry in 50~60 DEG C,
The positive lotus dried；The positive lotus of drying ethyl acetate is impregnated 3~5 hours, takes out positive lotus, wash with distilled water Yang Hebiao
The ethyl acetate in face, it is dry, obtain degreasing sun lotus；The sulfuric acid of pH 3.2~3.6 is added in degreasing sun lotus, in microwave power
It is ultrasonically treated 2~4 minutes under conditions of 260~350W, filters, take filtrate；By filtrate 50~60 DEG C, absolute pressure 0.01~
It is concentrated into the 40~50% of original volume under conditions of 0.04MPa, obtains concentrate；Into concentrate be added the volume of the concentrated liquid 3~
The hydrogenperoxide steam generator of 5% mass fraction 30%, and 4~6 times of the volume of the concentrated liquid of dehydrated alcohol is added, 12 are stood after mixing
~24 hours, sediment is collected by centrifugation；Sediment is dry to constant weight in 60~70 DEG C, obtain the positive lotus dietary fiber.
The pinenut meal dietary fiber obtains by the following method: the pinenut dregs of rice crushed 40~60 meshes, obtain pinenut
Dregs of rice powder；2~5g pinenut dregs of rice powder is weighed, 50~100mL distilled water is added, according to 1000~2000U/g pinenut dregs of rice powder
High-temperatureα-amylase is added in additive amount, digests 30~40 minutes under conditions of 6.0~6.2,90~95 DEG C of pH；Then it adjusts
Alkali protease is added according to the additive amount of 6000~10000u/g pinenut dregs of rice powder, in 45~50 DEG C of enzymes in pH to 9.0~9.2
Solution 2~3 hours；At boiling water bath enzyme deactivation 10~20 minutes, the ethanol solution of 10~25mL volume fraction 90~95% is added, is stood
It 12~24 hours, is centrifuged 10~20 minutes, collects sediment；By sediment, drying to constant weight in 50~60 DEG C, obtains the pine
Benevolence meal dietary fiber.
Less salt for meat products of the invention, which promotees digestion pickled material, can be applied to chicken, duck, beef, mutton, pig
Marinated, the fermentation of the meat products such as meat.
The present invention has the advantage that compared with the existing technology
1, compared with traditional pickled material, the less salt for meat products of the invention promote digestion pickled material be added black tea powder with
Tea polyphenols also have stronger anti-oxidant and bacteriostasis, effectively inhibition grease while imparting meat products special tea perfume
Rancid, fat oxidation and microorganism growth, to extend the shelf life of product, make product be easier to save.
2, promote to add soybean protein reactant in digestion pickled material in the less salt for meat products of the invention and diet is fine
Dimension.Soybean protein reactant and dietary fiber can not only increase the color and fragrance of fermented meat in meat products, but also can be with
Stronger inoxidizability is kept, the residual quantity of the nitrite in the fermentation of meat product is significantly reduced, to improve the health of meat products
Effect.
Specific embodiment
Test material introduction:
Beef is purchased from Jiaxiang blue sky beef cattle breeding field, kind Simmental.
Sucrose, No. CAS: 57-50-1, food-grade.
Potassium lactate, No. CAS: 996-31-6, food-grade.
Salt, Shouguang Xue Xiang Chemical Co., Ltd. provide.
Cooking wine is purchased from Sheng De Food Co., Ltd of Shenzhen.
Sodium pyrophosphate, food-grade, No. CAS: 7722-88-5.
Sodium tripolyphosphate, food-grade, No. CAS: 7758-29-4.
Soy sauce is purchased from Sheng De Food Co., Ltd of Shenzhen.
Chinese prickly ash, pepper used in spice, capsicum, cassia bark, tsaoko, big fragrant, nutmeg, are purchased from marine mountain non-staple food batch
First sale field.
Black tea powder is purchased from Pu'er Xin Feng agricultural development Co., Ltd, 100 mesh.
Tea polyphenols, No. CAS: 84650-60-2, food-grade.
Pediococcus pentosaceus, is purchased from hundred million bioengineering Co., Ltd of Shandong Zhong Kejia, and viable bacteria number is 100,000,000,000/g.
Lactobacillus plantarum, is purchased from Qingzhou City sunflower Biotechnology Co., Ltd, and viable bacteria number is 100,000,000,000/g.
Staphylococcus xylosus, is purchased from Shanghai Yan Sheng Industrial Co., Ltd., and viable bacteria number is 100,000,000,000/g.
Myrobalan, Classification system: alias: Fructus Chebulae scolds multitude, with the wind son.Source area Guangxi, Bozhou City hold brightness
Medicine company is sold Co., Ltd and is provided.
High-temperatureα-amylase, classification are amylase, are purchased from Wuhan Xin Zhide Biotechnology Co., Ltd, enzyme activity 800,000/
g。
Alkali protease, main component are bacillus licheniformis protease, and 300,000/g of enzyme activity, model 001 is purchased from Nanning
The road Dong Henghua biotechnology Co., Ltd.
Karl Jaspers are purchased from Shanghai Ming Jing Biotechnology Co., Ltd, article No. AS 3.2927.
Soybean protein isolate, Henan Zheng Xing food additives Co., Ltd provide, food-grade.
Cysteine, No. CAS: 52-90-4.
Glucose, No. CAS: 58367-01-4.
Xylose, No. CAS: 58-86--6.
Taurine, No. CAS: 107-35-7.
Methionine, No. CAS: 59-51-8.
Thiamine, No. CAS: 70-16-6.
Positive lotus, Classification system: Zingiber striolatum Diels is commonly called as Jerusalem artichoke, Alpinia japonica, it is more to belong to Zingiber zingiber
Year raw herbaceous plant, rich in substances such as protein, amino acid and dietary fibers abundant, have promoting blood circulation, reduce swelling, be relieving cough and reducing sputum,
It is aid digestion and other effects.Sun lotus used in embodiment is purchased from Yuexi County Yun Sheng Chinese medicine Co., Ltd.
Korean pine, Classification system: Pinus koraiensis Sivb.ct Zucc is rich in fat, protein, carbon hydrate
Object and various trace elements, there is beautifying face and moistering lotion, strengthening by means of tonics, promote longevity, delay senescence and other effects.Used in embodiment
The pinenut dregs of rice are the pinenut dregs of rice of Korean pine, are purchased from excellent Fragrant food business department of Jiangning county.
The embodiment one of lemon diet fibers, referenced patent application number 201010274748.2 is prepared.
Embodiment 1
The preparation method of fermented meat with roasted meat flavor, comprising the following steps:
(1) pretreatment of raw meat: selected no blemish, the fresh beef without bad smell, the connective tissues such as removal fascia；
(2) beef stripping and slicing: is cut into about 3cm × 2cm × 1.5cm meat piece；
(3) less salt for being formulated for meat product promotees digestion pickled material: the less salt for meat product promotees digestion pickled material
It is made of the raw material of following parts by weight: 1.2 parts by weight of sucrose, 2.5 parts by weight of potassium lactate, 1.7 parts by weight of salt, 2.1 weight of cooking wine
Measure part, 4 parts by weight of composite phosphate, 0.6 parts by weight of soy sauce, 2.5 parts by weight of spice, 0.07 parts by weight of black tea powder, tea polyphenols
0.01 parts by weight；Wherein the group of the spice becomes Chinese prickly ash 20wt%, pepper 5wt%, capsicum 50wt%, cassia bark 5wt%, grass
Fruit 5wt%, big perfume 5wt%, nutmeg 10wt%；The group of the composite phosphate becomes sodium pyrophosphate 30wt% and sodium tripolyphosphate
70wt%；
(4) it pickles: being poured into blender after meat piece is weighed, the less salt for meat product that meat piece weight 20% is added promotees
Pickled material is digested, after being stirred 15 minutes with 30 revs/min, is placed 12 hours in 4 DEG C, the meat piece after being pickled；
(5) ferment: being added leavening into the meat piece after marinated, the leavening by Pediococcus pentosaceus, lactobacillus plantarum,
Staphylococcus xylosus is formed with mass ratio 1:1:1, is fermented 30 hours at 20 DEG C, the meat piece after being fermented；
(6) cold air drying: the meat piece after fermentation being pushed into Fumigator and carries out cold air drying, and 15 DEG C of cold air drying temperature,
The cold air drying time 24 hours, the meat piece after obtaining cold air drying；
(7) grilled: the meat piece after cold air drying being put into carbon oven, carbon oven control cabinet switch is opened, is arranged grilled
Furnace inner shaft cage revolving speed is 15 revs/min, 90 DEG C of grilled temperature, 60 minutes grilled time；
(8) electricity is roasting: after grilled, meat piece to be taken out, is placed in electric oven and is baked, electric oven temperature is 180 DEG C,
The electricity roasting 3 minutes time, obtain the fermented meat with roasted meat flavor.
Embodiment 2
The preparation method of fermented meat with roasted meat flavor, comprising the following steps:
(1) pretreatment of raw meat: selected no blemish, the fresh beef without bad smell, the connective tissues such as removal fascia；
(2) beef stripping and slicing: is cut into about 3cm × 2cm × 1.5cm meat piece；
(3) collagen-stabilized processing: meat piece is put into stabilizer, and the solid-to-liquid ratio of meat piece and stabilizer is 1:4 (g/
ML), after mixing after 40 DEG C are heated 1 hour, meat piece is taken out, is drained away the water, obtain collagen-stabilized treated meat piece；Institute
Stating stabilizer is myrobalan's extracting solution；Myrobalan's extracting solution obtains by the following method: myrobalan 10g weighed, 500mL water is added,
It is extracted 2 hours in boiling water bath, using 300 mesh filter-cloth filterings, obtains myrobalan's extracting solution；
(4) less salt for being formulated for meat product promotees digestion pickled material: the less salt for meat product promotees digestion pickled material
It is made of the raw material of following parts by weight: 1.2 parts by weight of sucrose, 2.5 parts by weight of potassium lactate, 1.7 parts by weight of salt, 2.1 weight of cooking wine
Measure part, 4 parts by weight of composite phosphate, 0.6 parts by weight of soy sauce, 2.5 parts by weight of spice, 0.07 parts by weight of black tea powder, tea polyphenols
0.01 parts by weight；Wherein the group of the spice becomes Chinese prickly ash 20wt%, pepper 5wt%, capsicum 50wt%, cassia bark 5wt%, grass
Fruit 5wt%, big perfume 5wt%, nutmeg 10wt%；The group of the composite phosphate becomes sodium pyrophosphate 30wt% and sodium tripolyphosphate
70wt%；
(5) it pickles: will pour into blender, be added collagen-stabilized after collagen-stabilized treated meat piece weighing
The less salt for meat product for meat piece weight 20% that treated promotees digestion pickled material, after being stirred 15 minutes with 30 revs/min, in
4 DEG C are placed 12 hours, the meat piece after being pickled；
(6) ferment: being added leavening into the meat piece after marinated, the leavening by Pediococcus pentosaceus, lactobacillus plantarum,
Staphylococcus xylosus is formed with mass ratio 1:1:1, is fermented 30 hours at 20 DEG C, the meat piece after being fermented；
(7) cold air drying: the meat piece after fermentation being pushed into Fumigator and carries out cold air drying, and 15 DEG C of cold air drying temperature,
The cold air drying time 24 hours, the meat piece after obtaining cold air drying；
(8) grilled: the meat piece after cold air drying being put into carbon oven, carbon oven control cabinet switch is opened, is arranged grilled
Furnace inner shaft cage revolving speed is 15 revs/min, 90 DEG C of grilled temperature, 60 minutes grilled time；
(9) electricity is roasting: after grilled, meat piece to be taken out, is placed in electric oven and is baked, electric oven temperature is 180 DEG C,
The electricity roasting 3 minutes time, obtain the fermented meat with roasted meat flavor.
Embodiment 3
The preparation method of fermented meat with roasted meat flavor, comprising the following steps:
(1) pretreatment of raw meat: selected no blemish, the fresh beef without bad smell, the connective tissues such as removal fascia；
(2) beef stripping and slicing: is cut into about 3cm × 2cm × 1.5cm meat piece；
(3) collagen-stabilized processing: meat piece is put into stabilizer, and the solid-to-liquid ratio of meat piece and stabilizer is 1:4 (g/
ML), after mixing after 40 DEG C are heated 1 hour, meat piece is taken out, is drained away the water, obtain collagen-stabilized treated meat piece；Institute
Stating stabilizer is myrobalan's extracting solution；Myrobalan's extracting solution obtains by the following method: myrobalan 10g weighed, 500mL water is added,
It is extracted 2 hours in boiling water bath, using 300 mesh filter-cloth filterings, obtains myrobalan's extracting solution；
(4) less salt for being formulated for meat product promotees digestion pickled material: the less salt for meat product promotees digestion pickled material
It is made of the raw material of following parts by weight: 1.2 parts by weight of sucrose, 2.5 parts by weight of potassium lactate, 1.7 parts by weight of salt, 2.1 weight of cooking wine
Measure part, 4 parts by weight of composite phosphate, 0.6 parts by weight of soy sauce, 2.5 parts by weight of spice, 0.07 parts by weight of black tea powder, tea polyphenols
0.01 parts by weight, 6 parts by weight of soybean protein reactant；Wherein the group of the spice become Chinese prickly ash 20wt%, pepper 5wt%,
Capsicum 50wt%, cassia bark 5wt%, tsaoko 5wt%, big perfume 5wt%, nutmeg 10wt%；The group of the composite phosphate becomes coke
Sodium phosphate 30wt% and sodium tripolyphosphate 70wt%；
(5) it pickles: will pour into blender, be added collagen-stabilized after collagen-stabilized treated meat piece weighing
Meat piece weight 20% that treated for meat product less salt promote digestion pickled material by, with 30 revs/min stir 15 minutes after,
It is placed 12 hours in 4 DEG C, the meat piece after being pickled；
(6) ferment: being added leavening into the meat piece after marinated, the leavening by Pediococcus pentosaceus, lactobacillus plantarum,
Staphylococcus xylosus is formed with mass ratio 1:1:1, is fermented 30 hours at 20 DEG C, the meat piece after being fermented；
(7) cold air drying: the meat piece after fermentation being pushed into Fumigator and carries out cold air drying, and 15 DEG C of cold air drying temperature,
The cold air drying time 24 hours, the meat piece after obtaining cold air drying；
(8) grilled: the meat piece after cold air drying being put into carbon oven, carbon oven control cabinet switch is opened, is arranged grilled
Furnace inner shaft cage revolving speed is 15 revs/min, 90 DEG C of grilled temperature, 60 minutes grilled time；
(9) electricity is roasting: after grilled, meat piece to be taken out, is placed in electric oven and is baked, electric oven temperature is 180 DEG C,
The electricity roasting 3 minutes time, obtain the fermented meat with roasted meat flavor.
In the preparation process of soybean protein reactant, the composition of the fermentation medium are as follows: soybean protein isolate
3.0wt%, glucose 0.5wt%, magnesium sulfate 0.2wt%, potassium dihydrogen phosphate 0.2wt%, yeast extract 0.1wt%, surplus are water；
After mixing by all compositions of fermentation medium, in 121 DEG C high pressure steam sterilization 20 minutes to get the fermented and cultured
Base.
The soybean protein reactant obtains by the following method: fermentation medium volume being added in the fermentation medium
1% concentration is 107The Karl Jaspers liquid of cfu/mL, 28 DEG C with 170 revs/min of revolving speed constant-temperature shaking culture 4 days after,
Collect fermentation liquid；Fermentation liquid is heated 5 minutes in boiling water bath, is centrifuged 20 minutes with 4000 revs/min, takes supernatant, is obtained
Soybean protein fermentation liquid；Cysteine, the soybean protein of soybean protein fermentation liquid weight 6% are added into soybean protein fermentation liquid
The glucose of fermentation liquid weight 2%, the xylose of soybean protein fermentation liquid weight 1%, soybean protein fermentation liquid weight 0.3% ox
Sulfonic acid, the methionine of soybean protein fermentation liquid weight 1%, soybean protein fermentation liquid weight 0.5% thiamine, be uniformly mixed,
With the salt acid for adjusting pH of the sodium hydrate aqueous solution of mass fraction 1% or mass fraction 1% to 7；In high-pressure steam sterilizing pan
It sterilizes 20 minutes in 100 DEG C, is rapidly cooled to 26 DEG C, obtains the soybean protein reactant.
Embodiment 4
The preparation method of fermented meat with roasted meat flavor, comprising the following steps:
(1) pretreatment of raw meat: selected no blemish, the fresh beef without bad smell, the connective tissues such as removal fascia；
(2) beef stripping and slicing: is cut into about 3cm × 2cm × 1.5cm meat piece；
(3) collagen-stabilized processing: meat piece is put into stabilizer, and the solid-to-liquid ratio of meat piece and stabilizer is 1:4 (g/
ML), after mixing after 40 DEG C are heated 1 hour, meat piece is taken out, is drained away the water, obtain collagen-stabilized treated meat piece；Institute
Stating stabilizer is myrobalan's extracting solution；Myrobalan's extracting solution obtains by the following method: myrobalan 10g weighed, 500mL water is added,
It is extracted 2 hours in boiling water bath, using 300 mesh filter-cloth filterings, obtains myrobalan's extracting solution；
(4) less salt for being formulated for meat product promotees digestion pickled material: the less salt for meat product promotees digestion pickled material
It is made of the raw material of following parts by weight: 1.2 parts by weight of sucrose, 2.5 parts by weight of potassium lactate, 1.7 parts by weight of salt, 2.1 weight of cooking wine
Measure part, 4 parts by weight of composite phosphate, 0.6 parts by weight of soy sauce, 2.5 parts by weight of spice, 0.07 parts by weight of black tea powder, tea polyphenols
0.01 parts by weight, 6 parts by weight of soybean protein reactant, 4 parts by weight of dietary fiber；Wherein the group of the spice becomes Chinese prickly ash
20wt%, pepper 5wt%, capsicum 50wt%, cassia bark 5wt%, tsaoko 5wt%, big perfume 5wt%, nutmeg 10wt%；It is described compound
Phosphatic group becomes sodium pyrophosphate 30wt% and sodium tripolyphosphate 70wt%；The dietary fiber is by positive lotus dietary fiber, pine
Benevolence meal dietary fiber, lemon diet fibers are mixed to get according to mass ratio 1:1:1；
(5) it pickles: will pour into blender, be added collagen-stabilized after collagen-stabilized treated meat piece weighing
The less salt for meat product for meat piece weight 20% that treated promotees digestion pickled material, after being stirred 15 minutes with 30 revs/min, in
4 DEG C are placed 12 hours, the meat piece after being pickled；
(6) ferment: being added leavening into the meat piece after marinated, the leavening by Pediococcus pentosaceus, lactobacillus plantarum,
Staphylococcus xylosus is formed with mass ratio 1:1:1, is fermented 30 hours at 20 DEG C, the meat piece after being fermented；
(7) cold air drying: the meat piece after fermentation being pushed into Fumigator and carries out cold air drying, and 15 DEG C of cold air drying temperature,
The cold air drying time 24 hours, the meat piece after obtaining cold air drying；
(8) grilled: the meat piece after cold air drying being put into carbon oven, carbon oven control cabinet switch is opened, is arranged grilled
Furnace inner shaft cage revolving speed is 15 revs/min, 90 DEG C of grilled temperature, 60 minutes grilled time；
(9) electricity is roasting: after grilled, meat piece to be taken out, is placed in electric oven and is baked, electric oven temperature is 180 DEG C,
The electricity roasting 3 minutes time, obtain the fermented meat with roasted meat flavor.
In the preparation process of soybean protein reactant, the composition of the fermentation medium are as follows: soybean protein isolate
3.0wt%, glucose 0.5wt%, magnesium sulfate 0.2wt%, potassium dihydrogen phosphate 0.2wt%, yeast extract 0.1wt%, surplus are water；
After mixing by all compositions of fermentation medium, in 121 DEG C high pressure steam sterilization 20 minutes to get the fermented and cultured
Base.
The soybean protein reactant obtains by the following method: fermentation medium volume being added in the fermentation medium
1% concentration is 107The Karl Jaspers liquid of cfu/mL, 28 DEG C with 170 revs/min of revolving speed constant-temperature shaking culture 4 days after,
Collect fermentation liquid；Fermentation liquid is heated 5 minutes in boiling water bath, is centrifuged 20 minutes with 4000 revs/min, takes supernatant, is obtained
Soybean protein fermentation liquid；Cysteine, the soybean protein of soybean protein fermentation liquid weight 6% are added into soybean protein fermentation liquid
The glucose of fermentation liquid weight 2%, the xylose of soybean protein fermentation liquid weight 1%, soybean protein fermentation liquid weight 0.3% ox
Sulfonic acid, the methionine of soybean protein fermentation liquid weight 1%, soybean protein fermentation liquid weight 0.5% thiamine, be uniformly mixed,
With the salt acid for adjusting pH of the sodium hydrate aqueous solution of mass fraction 1% or mass fraction 1% to 7；In high-pressure steam sterilizing pan
It sterilizes 20 minutes in 100 DEG C, is rapidly cooled to 26 DEG C, obtains the soybean protein reactant.
The sun lotus dietary fiber obtains by the following method: positive lotus being rinsed well with flowing water, in 60 DEG C dry 8
Hour, the positive lotus dried；The positive lotus of drying ethyl acetate is impregnated 3 hours, the solid-to-liquid ratio of Yang He and ethyl acetate is
1:5 (g/mL) takes out positive lotus, and the ethyl acetate on positive lotus surface, 8 hours dry in 60 DEG C wash with distilled water, obtains degreasing sun
Lotus；The solid-to-liquid ratio of the sulfuric acid of addition pH3.6 in degreasing sun lotus, degreasing sun lotus and sulfuric acid is 1:30 (g/mL), in microwave power
It is ultrasonically treated 3 minutes under conditions of 260W, using 200 mesh filter-cloth filterings, takes filtrate；By filtrate in 50 DEG C, absolute pressure
It is concentrated into the 50% of original volume under conditions of 0.03MPa, obtains concentrate；The matter of the volume of the concentrated liquid 5% is added into concentrate
The hydrogenperoxide steam generator of score 30% is measured, and 4 times of the volume of the concentrated liquid of dehydrated alcohol is added, stands 12 hours after mixing, with
4000 revs/min are centrifuged 20 minutes, collect sediment；Sediment is dry to constant weight in 70 DEG C, it is fine to obtain the positive lotus diet
Dimension.
The pinenut meal dietary fiber obtains by the following method: the pinenut dregs of rice crushed 40 meshes, obtain pinenut dregs of rice powder
End；3g pinenut dregs of rice powder is weighed, 50mL distilled water is added, high temperature α-shallow lake is added according to the additive amount of 2000U/g pinenut dregs of rice powder
Powder enzyme digests 40 minutes under conditions of 6.0,95 DEG C of pH；Then pH to 9.2 is adjusted, according to 10000u/g pinenut dregs of rice powder
Alkali protease is added in additive amount, digests 2 hours at 45 DEG C；At boiling water bath enzyme deactivation 10 minutes, 10mL volume fraction 95% is added
Ethanol solution, stand 24 hours, with 4000 revs/min be centrifuged 20 minutes, collect sediment；Sediment is dried in 50 DEG C
Constant weight obtains the pinenut meal dietary fiber.
The embodiment one of lemon diet fibers, referenced patent application number 201010274748.2 is prepared.
Embodiment 5
The preparation method of fermented meat with roasted meat flavor, comprising the following steps:
(1) pretreatment of raw meat: selected no blemish, the fresh beef without bad smell, the connective tissues such as removal fascia；
(2) beef stripping and slicing: is cut into about 3cm × 2cm × 1.5cm meat piece；
(3) collagen-stabilized processing: meat piece is put into stabilizer, and the solid-to-liquid ratio of meat piece and stabilizer is 1:4 (g/
ML), after mixing after 40 DEG C are heated 1 hour, meat piece is taken out, is drained away the water, obtain collagen-stabilized treated meat piece；Institute
Stating stabilizer is Chinese nutgall；The Chinese nutgall obtains by the following method: weighing Chinese gall 10g, is added
600mL water extracts 2 hours in boiling water bath, using 300 mesh filter-cloth filterings, obtains the Chinese nutgall；
(4) less salt for being formulated for meat product promotees digestion pickled material: the less salt for meat product promotees digestion pickled material
It is made of the raw material of following parts by weight: 1.2 parts by weight of sucrose, 2.5 parts by weight of potassium lactate, 1.7 parts by weight of salt, 2.1 weight of cooking wine
Measure part, 4 parts by weight of composite phosphate, 0.6 parts by weight of soy sauce, 2.5 parts by weight of spice, 0.07 parts by weight of black tea powder, tea polyphenols
0.01 parts by weight, 6 parts by weight of soybean protein reactant, 4 parts by weight of dietary fiber；Wherein the group of the spice becomes Chinese prickly ash
20wt%, pepper 5wt%, capsicum 50wt%, cassia bark 5wt%, tsaoko 5wt%, big perfume 5wt%, nutmeg 10wt%；It is described compound
Phosphatic group becomes sodium pyrophosphate 30wt% and sodium tripolyphosphate 70wt%；The dietary fiber is by positive lotus dietary fiber, pine
Benevolence meal dietary fiber, lemon diet fibers are mixed to get according to mass ratio 1:1:1；
(5) it pickles: will pour into blender, be added collagen-stabilized after collagen-stabilized treated meat piece weighing
The less salt for meat product for meat piece weight 20% that treated promotees digestion pickled material, after being stirred 15 minutes with 30 revs/min, in
4 DEG C are placed 12 hours, the meat piece after being pickled；
(6) ferment: being added leavening into the meat piece after marinated, the leavening by Pediococcus pentosaceus, lactobacillus plantarum,
Staphylococcus xylosus is formed with mass ratio 1:1:1, is fermented 30 hours at 20 DEG C, the meat piece after being fermented；
(7) cold air drying: the meat piece after fermentation being pushed into Fumigator and carries out cold air drying, and 15 DEG C of cold air drying temperature,
The cold air drying time 24 hours, the meat piece after obtaining cold air drying；
(8) grilled: the meat piece after cold air drying being put into carbon oven, carbon oven control cabinet switch is opened, is arranged grilled
Furnace inner shaft cage revolving speed is 15 revs/min, 90 DEG C of grilled temperature, 60 minutes grilled time；
(9) electricity is roasting: after grilled, meat piece to be taken out, is placed in electric oven and is baked, electric oven temperature is 180 DEG C,
The electricity roasting 3 minutes time, obtain the fermented meat with roasted meat flavor.
In the preparation process of soybean protein reactant, the composition of the fermentation medium are as follows: soybean protein isolate
3.0wt%, glucose 0.5wt%, magnesium sulfate 0.2wt%, potassium dihydrogen phosphate 0.2wt%, yeast extract 0.1wt%, surplus are water；
After mixing by all compositions of fermentation medium, in 121 DEG C high pressure steam sterilization 20 minutes to get the fermented and cultured
Base.
The soybean protein reactant obtains by the following method: fermentation medium volume being added in the fermentation medium
1% concentration is 107The Karl Jaspers liquid of cfu/mL, 28 DEG C with 170 revs/min of revolving speed constant-temperature shaking culture 4 days after,
Collect fermentation liquid；Fermentation liquid is heated 5 minutes in boiling water bath, is centrifuged 20 minutes with 4000 revs/min, takes supernatant, is obtained
Soybean protein fermentation liquid；Cysteine, the soybean protein of soybean protein fermentation liquid weight 6% are added into soybean protein fermentation liquid
The glucose of fermentation liquid weight 2%, the xylose of soybean protein fermentation liquid weight 1%, soybean protein fermentation liquid weight 0.3% ox
Sulfonic acid, the methionine of soybean protein fermentation liquid weight 1%, soybean protein fermentation liquid weight 0.5% thiamine, be uniformly mixed,
With the salt acid for adjusting pH of the sodium hydrate aqueous solution of mass fraction 1% or mass fraction 1% to 7；In high-pressure steam sterilizing pan
It sterilizes 20 minutes in 100 DEG C, is rapidly cooled to 26 DEG C, obtains the soybean protein reactant.
The sun lotus dietary fiber obtains by the following method: positive lotus being rinsed well with flowing water, in 60 DEG C dry 8
Hour, the positive lotus dried；The positive lotus of drying ethyl acetate is impregnated 3 hours, the solid-to-liquid ratio of Yang He and ethyl acetate is
1:5 (g/mL) takes out positive lotus, and the ethyl acetate on positive lotus surface, 8 hours dry in 60 DEG C wash with distilled water, obtains degreasing sun
Lotus；The solid-to-liquid ratio of the sulfuric acid of addition pH3.6 in degreasing sun lotus, degreasing sun lotus and sulfuric acid is 1:30 (g/mL), in microwave power
It is ultrasonically treated 3 minutes under conditions of 260W, using 200 mesh filter-cloth filterings, takes filtrate；By filtrate in 50 DEG C, absolute pressure
It is concentrated into the 50% of original volume under conditions of 0.03MPa, obtains concentrate；The matter of the volume of the concentrated liquid 5% is added into concentrate
The hydrogenperoxide steam generator of score 30% is measured, and 4 times of the volume of the concentrated liquid of dehydrated alcohol is added, stands 12 hours after mixing, with
4000 revs/min are centrifuged 20 minutes, collect sediment；Sediment is dry to constant weight in 70 DEG C, it is fine to obtain the positive lotus diet
Dimension.
The pinenut meal dietary fiber obtains by the following method: the pinenut dregs of rice crushed 40 meshes, obtain pinenut dregs of rice powder
End；3g pinenut dregs of rice powder is weighed, 50mL distilled water is added, high temperature α-shallow lake is added according to the additive amount of 2000U/g pinenut dregs of rice powder
Powder enzyme digests 40 minutes under conditions of 6.0,95 DEG C of pH；Then pH to 9.2 is adjusted, according to 10000u/g pinenut dregs of rice powder
Alkali protease is added in additive amount, digests 2 hours at 45 DEG C；At boiling water bath enzyme deactivation 10 minutes, 10mL volume fraction 95% is added
Ethanol solution, stand 24 hours, with 4000 revs/min be centrifuged 20 minutes, collect sediment；Sediment is dried in 50 DEG C
Constant weight obtains the pinenut meal dietary fiber.
The embodiment one of lemon diet fibers, referenced patent application number 201010274748.2 is prepared.
Embodiment 6
The preparation method of fermented meat with roasted meat flavor, comprising the following steps:
(1) pretreatment of raw meat: selected no blemish, the fresh beef without bad smell, the connective tissues such as removal fascia；
(2) beef stripping and slicing: is cut into about 3cm × 2cm × 1.5cm meat piece；
(3) collagen-stabilized processing: meat piece is put into stabilizer, and the solid-to-liquid ratio of meat piece and stabilizer is 1:4 (g/
ML), after mixing after 40 DEG C are heated 1 hour, meat piece is taken out, is drained away the water, obtain collagen-stabilized treated meat piece；Institute
State the mixed liquor that stabilizer is myrobalan's extracting solution and Chinese nutgall is formed with volume ratio 1:1；Myrobalan's extracting solution passes through
Following methods obtain: weighing myrobalan 10g, 500mL water is added, extracts 2 hours in boiling water bath, using 300 mesh filter-cloth filterings, obtains
To myrobalan's extracting solution；The Chinese nutgall obtains by the following method: Chinese gall 10g weighed, 600mL water is added,
It is extracted 2 hours in boiling water bath, using 300 mesh filter-cloth filterings, obtains the Chinese nutgall；
(4) prepare: the less salt for meat product promotees digestion pickled material and is made of the raw material of following parts by weight: sucrose
1.2 parts by weight, 2.5 parts by weight of potassium lactate, 1.7 parts by weight of salt, 2.1 parts by weight of cooking wine, 4 parts by weight of composite phosphate, soy sauce
0.6 parts by weight, 2.5 parts by weight of spice, 0.07 parts by weight of black tea powder, 0.01 parts by weight of tea polyphenols, 6 weight of soybean protein reactant
Measure part, 4 parts by weight of dietary fiber；Wherein the group of the spice becomes Chinese prickly ash 20wt%, pepper 5wt%, capsicum 50wt%, osmanthus
Skin 5wt%, tsaoko 5wt%, big perfume 5wt%, nutmeg 10wt%；The group of the composite phosphate become sodium pyrophosphate 30wt% and
Sodium tripolyphosphate 70wt%；The dietary fiber is by positive lotus dietary fiber, pinenut meal dietary fiber, lemon diet fibers according to matter
Amount is mixed to get than 1:1:1；
(5) it pickles: will pour into blender, be added collagen-stabilized after collagen-stabilized treated meat piece weighing
The less salt for meat product for meat piece weight 20% that treated promotees digestion pickled material, after being stirred 15 minutes with 30 revs/min, in
4 DEG C are placed 12 hours, the meat piece after being pickled；
(6) ferment: being added leavening into the meat piece after marinated, the leavening by Pediococcus pentosaceus, lactobacillus plantarum,
Staphylococcus xylosus is formed with mass ratio 1:1:1, is fermented 30 hours at 20 DEG C, the meat piece after being fermented；
(7) cold air drying: the meat piece after fermentation being pushed into Fumigator and carries out cold air drying, and 15 DEG C of cold air drying temperature,
The cold air drying time 24 hours, the meat piece after obtaining cold air drying；
(8) grilled: the meat piece after cold air drying being put into carbon oven, carbon oven control cabinet switch is opened, is arranged grilled
Furnace inner shaft cage revolving speed is 15 revs/min, 90 DEG C of grilled temperature, 60 minutes grilled time；
(9) electricity is roasting: after grilled, meat piece to be taken out, is placed in electric oven and is baked, electric oven temperature is 180 DEG C,
The electricity roasting 3 minutes time, obtain the fermented meat with roasted meat flavor.
In the preparation process of soybean protein reactant, the composition of the fermentation medium are as follows: soybean protein isolate
3.0wt%, glucose 0.5wt%, magnesium sulfate 0.2wt%, potassium dihydrogen phosphate 0.2wt%, yeast extract 0.1wt%, surplus are water；
After mixing by all compositions of fermentation medium, in 121 DEG C high pressure steam sterilization 20 minutes to get the fermented and cultured
Base.
The soybean protein reactant obtains by the following method: fermentation medium volume being added in the fermentation medium
1% concentration is 107The Karl Jaspers liquid of cfu/mL, 28 DEG C with 170 revs/min of revolving speed constant-temperature shaking culture 4 days after,
Collect fermentation liquid；Fermentation liquid is heated 5 minutes in boiling water bath, is centrifuged 20 minutes with 4000 revs/min, takes supernatant, is obtained
Soybean protein fermentation liquid；Cysteine, the soybean protein of soybean protein fermentation liquid weight 6% are added into soybean protein fermentation liquid
The glucose of fermentation liquid weight 2%, the xylose of soybean protein fermentation liquid weight 1%, soybean protein fermentation liquid weight 0.3% ox
Sulfonic acid, the methionine of soybean protein fermentation liquid weight 1%, soybean protein fermentation liquid weight 0.5% thiamine, be uniformly mixed,
With the salt acid for adjusting pH of the sodium hydrate aqueous solution of mass fraction 1% or mass fraction 1% to 7；In high-pressure steam sterilizing pan
It sterilizes 20 minutes in 100 DEG C, is rapidly cooled to 26 DEG C, obtains the soybean protein reactant.
The sun lotus dietary fiber obtains by the following method: positive lotus being rinsed well with flowing water, in 60 DEG C dry 8
Hour, the positive lotus dried；The positive lotus of drying ethyl acetate is impregnated 3 hours, the solid-to-liquid ratio of Yang He and ethyl acetate is
1:5 (g/mL) takes out positive lotus, and the ethyl acetate on positive lotus surface, 8 hours dry in 60 DEG C wash with distilled water, obtains degreasing sun
Lotus；The solid-to-liquid ratio of the sulfuric acid of addition pH3.6 in degreasing sun lotus, degreasing sun lotus and sulfuric acid is 1:30 (g/mL), in microwave power
It is ultrasonically treated 3 minutes under conditions of 260W, using 200 mesh filter-cloth filterings, takes filtrate；By filtrate in 50 DEG C, absolute pressure
It is concentrated into the 50% of original volume under conditions of 0.03MPa, obtains concentrate；The matter of the volume of the concentrated liquid 5% is added into concentrate
The hydrogenperoxide steam generator of score 30% is measured, and 4 times of the volume of the concentrated liquid of dehydrated alcohol is added, stands 12 hours after mixing, with
4000 revs/min are centrifuged 20 minutes, collect sediment；Sediment is dry to constant weight in 70 DEG C, it is fine to obtain the positive lotus diet
Dimension.
The pinenut meal dietary fiber obtains by the following method: the pinenut dregs of rice crushed 40 meshes, obtain pinenut dregs of rice powder
End；3g pinenut dregs of rice powder is weighed, 50mL distilled water is added, high temperature α-shallow lake is added according to the additive amount of 2000U/g pinenut dregs of rice powder
Powder enzyme digests 40 minutes under conditions of 6.0,95 DEG C of pH；Then pH to 9.2 is adjusted, according to 10000u/g pinenut dregs of rice powder
Alkali protease is added in additive amount, digests 2 hours at 45 DEG C；At boiling water bath enzyme deactivation 10 minutes, 10mL volume fraction 95% is added
Ethanol solution, stand 24 hours, with 4000 revs/min be centrifuged 20 minutes, collect sediment；Sediment is dried in 50 DEG C
Constant weight obtains the pinenut meal dietary fiber.
The embodiment one of lemon diet fibers, referenced patent application number 201010274748.2 is prepared.
Embodiment 7
Almost the same with embodiment 6, difference is only in that: the dietary fiber in the step (4) is fine by positive lotus diet
Dimension, pinenut meal dietary fiber are mixed to get according to mass ratio 1:1.
Embodiment 8
Almost the same with embodiment 6, difference is only in that: the dietary fiber in the step (4) is fine by positive lotus diet
Dimension, lemon diet fibers are mixed to get according to mass ratio 1:1.
Embodiment 9
Almost the same with embodiment 6, difference is only in that: the dietary fiber in the step (4) is by pinenut dregs of rice diet
Fiber, lemon diet fibers are mixed to get according to mass ratio 1:1.
Test case 1
M eatquality evaluation is carried out to the fermented meat with roasted meat flavor that Examples 1 to 6 obtains.
Concrete operation step are as follows: the fermented meat with roasted meat flavor is placed on physical property instrument, and (FTC company of the U.S. produces, model
TMS-PRO type) on platform, the center line of meat piece is aligned with the edge of a knife.It is popped one's head in using P/50, parameter is set are as follows: rate before testing
2mm/s, test rate 5mm/s, rate 5mm/s after test, compression ratio 50% activate induction force 5g twice.
Specific test result is shown in Table 1.
1 fermented meat m eatquality parameter testing result table of table
| Hardness/g | Cohesiveness | Deadlocked property | Chewability/g | |
| Embodiment 1 | 2120 | 0.54 | 1315 | 1082 |
| Embodiment 2 | 2274 | 0.59 | 1446 | 1165 |
| Embodiment 3 | 2384 | 0.62 | 1545 | 1220 |
| Embodiment 4 | 2469 | 0.64 | 1590 | 1279 |
| Embodiment 5 | 2515 | 0.67 | 1623 | 1356 |
| Embodiment 6 | 2587 | 0.71 | 1681 | 1422 |
Hardness may be related with the fracture of collagenous fibres in its musculature and reticular structure destruction.Hardness shows more by force
Collagenous fibres assemble more densification between each other, have comparatively dense collagenous fibres network structure.Stabilization is used in the present invention
Agent treated meat products hardness property and elasticity aspect are all higher than untreated fermented meat, therefore illustrate plant extracts conduct
Stabilizer agent can obviously keep the preferable elastic characteristic of fermented meat, make collagen tissue structure more closely, improve fermented meat glue
The structural stability of fibrinogen, while extending instant fermentation meat shelf period, the sense organ for meeting consumer needs and industrialization
With the needs of the marketization.
Test case 2
Organoleptic properties measurement is carried out to the fermented meat with roasted meat flavor that Examples 1 to 6 obtains.
A, subjective appreciation
Subjective appreciation: the subjective appreciation group being made of 10 people, men and women each 5.It will be to evaluation group before being evaluated
It gives training, unified evaluation criteria.Specific standards of grading are shown in Table 2.
2 subjective appreciation standard of table
B, the measurement of red degree (a*)
It is measured with ZE6000 type colour difference meter (blank numerical value be X=90.18, Y=95.08, Z=103.29): will be to
After sample is rubbed with meat grinder, it is put into measurement bosom and is measured.Technical parameter setting are as follows: D65 light source, 2 ° of visual angles, 30mm
Condenser.Each sample replication 3 times, is averaged.
Specific test result is shown in Table 3.
3 organoleptic properties test result table of table
The fermented meat color with roasted meat flavor that the present invention obtains is in cerise, and yellowish pink partially fair and tender, glossiness is good, Wen Qi
There is the peculiar fragrance of black tea, while there is grilled meat-like flavor.And compared with Variety of Traditional Fermented Meat, what the present invention obtained has roasting
The fermented meat of meat flavor is except with grilled meat-like flavor, and simultaneous with pure and fresh tea smell, and tea smell is not covered excessively
Meat-like flavor, tea perfume and meat perfume (or spice) fitness are high, and black tea taste of tasting can reduce the greasy feeling of fermented meat, give people a kind of pure and fresh sense of taste
Experience.
Test case 3
The fermented meat with roasted meat flavor that the embodiment of the present invention 1~6 is obtained is in 20 DEG C of temperature, relative humidity 60%
After being placed 5 months under environment, carry out content of nitrite measurement, with reference to GB 5009.33-2010 " national food safety standard:
The measurement of nitrite in food and nitrate " spectrophotometry progress.
Specific test result is shown in Table 4.
4 nitrate residue test result table of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| 18.31 | 13.51 | 10.66 | 9.77 | 9.45 | 8.53 |
In relevant national standard, the content of nitrite needs to be less than 30mg/kg.Compared with traditional fermented meat, this
Invention addition soybean protein reactant and dietary fiber during fermented meat is marinated.Soybean protein reactant and dietary fiber
The color and fragrance of fermented meat can not only be increased in fermented meat, but also stronger inoxidizability can be kept, significantly reduced
The residual quantity of nitrite in fermented meat, to improve the health efficacy of meat products.
Test case 4
To the retention ability of dietary fiber used in the present invention, expansive force, it is measured.
A, retention ability measures: a certain amount of dietary fiber sample is weighed in centrifuge tube, according to the addition of 1:20 (g/mL)
Deionized water is added in amount, and oscillation shakes up, is stored at room temperature 24 hours, is centrifuged 10 minutes with 2000 revs/min, takes out, incline supernatant
Liquid；Weigh the wet quality of sample.The calculation formula of retention ability are as follows: retention ability (g/g)=(the wet matter of dry mass-sample of sample
Amount)/sample dry mass.
B, it holds the measurement of oily power: weighing a certain amount of dietary fiber sample in centrifuge tube, 1:8 in mass ratio is added edible
Peanut oil mixes, and 37 DEG C stand 1 hour, and 3000 revs/min are centrifuged 20 minutes, and incline upper layer oil, and it is free to blot residue with filter paper
Peanut oil, record absorption peanut oil after sample quality.Hold oily power calculation formula are as follows: hold oily power (g/g)=(sample matter after oil suction
Amount-sample dry mass)/sample dry mass.
C, the measurement of expansive force: accurately weighing a certain amount of dietary fiber sample in scale test tube, at the beginning of recording dry-eye disease
Initial body product is added deionized water by 1:20 (g/mL), is uniformly mixed, is stored at room temperature 24 hours, volume after record sample expansion.It is swollen
Expansive force calculation formula are as follows: expansive force (mL/g)=(volume-initial volume after expansion)/sample dry mass.
The dietary fiber of sample 1 is mixed to get by positive lotus dietary fiber, pinenut meal dietary fiber according to mass ratio 1:1；Sample
The dietary fiber of product 2 is mixed to get by pinenut meal dietary fiber, lemon diet fibers according to mass ratio 1:1；The diet of sample 3 is fine
Dimension is mixed to get by positive lotus dietary fiber, lemon diet fibers according to mass ratio 1:1；The dietary fiber of sample 4 is by positive lotus diet
Fiber, pinenut meal dietary fiber, lemon diet fibers are mixed to get according to mass ratio 1:1:1.
Specific test result is shown in Table 5.
5 dietary fiber physicochemical characteristic test result table of table
Dietary fiber makes enteron aisle generate wriggling effect in human body, can prevent constipation, plays metabolic function, such as prevents
Gall stone and exclusion harmful metal ion, reduce serum and hepatic cholesterol and inhibit postprandial blood sugar rising etc..Dietary fiber
Retention ability, hold oily power, expansive force be measure dietary fiber quality important indicator.The retention ability of dietary fiber is stronger, expansion
Power is stronger, and physiological activity is also better.It is fine using positive lotus dietary fiber, pinenut meal dietary fiber, lemon diet in the present invention
The dietary fiber for tieing up three's combination, can reduce small intestine to the infiltration rate of nutrient, while make one to generate feeling of repletion, to obesity
The feed of disease and diabetic are highly beneficial.
Test case 5
Less salt for meat product of the invention, which promotees digestion pickled material, tests the water retention property of cured meat.
Test method: the meat piece after pickling obtained in step (5) in embodiment 6~9 is cut into thickness about with slicer
2mm, the various processing meat samples for weighing about 1g are laid in the round modeling of two layers of known quality (precision 0.0001), diameter about 4cm
Expect between nethike embrane interlayer, then weigh the quality of meat sample and Plastic net film with assay balance, as a result can calculate meat sample amount.Then exist
18 layers of qualitative Medium speed filter paper are respectively padded up and down.Filter paper is outer with the support of plane hard material, on pressed with the weight of 30kg, kept for 6 points
Clock removes the quality for weighing meat sample and Plastic net film after pressure immediately, the meat sample quality after as a result can calculating pressure.
Water-retaining property=(adding meat sample weight after pressure/plus meat sample weight before pressure) × 100%；Statistical test the results are shown in Table 6.
6 Water-saving effect of table
| Water-retaining property | |
| Embodiment 6 | 89% |
| Embodiment 7 | 74% |
| Embodiment 8 | 76% |
| Embodiment 9 | 70% |
The above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be to the present invention
Embodiment restriction.For those of ordinary skill in the art, it can also make on the basis of the above description
Other various forms of variations or variation.Here all embodiments can not be exhaustive.It is all to belong to skill of the invention
The obvious changes or variations that art scheme is extended out are still in the scope of protection of the present invention.
Claims (9)
1. a kind of less salt for meat products promotees digestion pickled material, which is characterized in that including following raw material: sucrose, potassium lactate, food
Salt, cooking wine, composite phosphate, soy sauce, spice, black tea powder, tea polyphenols.
2. promoting digestion pickled material for the less salt of meat products as described in claim 1, it is characterised in that: described to be used for meat products
Less salt promote digestion pickled material further include soybean protein reactant and dietary fiber.
3. as claimed in claim 2 for meat products less salt promote digestion pickled material, which is characterized in that by it is following by weight
The raw material of meter forms: 1~3 parts by weight of sucrose, 2~3 parts by weight of potassium lactate, 1.5~1.8 parts by weight of salt, cooking wine 1.5~2.5
Parts by weight, 3~4 parts by weight of composite phosphate, 0.6~0.9 parts by weight of soy sauce, 2~4 parts by weight of spice, black tea powder 0.07~
0.1 parts by weight, 0.01~0.05 parts by weight of tea polyphenols, 3~6 parts by weight of soybean protein reactant, 2~4 parts by weight of dietary fiber.
4. promoting digestion pickled material for the less salt of meat products as claimed in claim 2 or claim 3, which is characterized in that the soybean egg
White reactant obtains by the following method: the concentration that fermentation medium volume 1~5% is added in the fermentation medium is 107~
109The Karl Jaspers liquid of cfu/mL, at 26~28 DEG C to cultivate in 170~220 revs/min of constant-temperature shaking incubators of revolving speed
After 4~6 days, fermentation liquid is collected；Fermentation liquid is heated 5~10 minutes in boiling water bath, is centrifuged 20~30 minutes, takes supernatant,
Obtain soybean protein fermentation liquid；Into soybean protein fermentation liquid be added soybean protein fermentation liquid weight 3~6% cysteine,
The glucose of soybean protein fermentation liquid weight 1~2%, the xylose of soybean protein fermentation liquid weight 0.5~1%, soybean protein hair
The taurine of zymotic fluid weight 0.3~1%, the methionine of soybean protein fermentation liquid weight 0.3~1%, soybean protein fermentation liquid weight
The thiamine of amount 0.1~0.5% is uniformly mixed, with the sodium hydrate aqueous solution of mass fraction 1% or the salt of mass fraction 1%
Acid for adjusting pH is to 7；It sterilizes 10~30 minutes in high-pressure steam sterilizing pan in 100~110 DEG C, is rapidly cooled to 20~30 DEG C,
Obtain the soybean protein reactant.
5. promoting digestion pickled material for the less salt of meat products as claimed in claim 4, it is characterised in that: the fermentation medium
Composition are as follows: 2.5~4.5wt% of soybean protein isolate, 0.2~0.6wt% of glucose, 0.1~0.3wt% of magnesium sulfate, phosphoric acid
0.1~0.3wt% of potassium dihydrogen, 0.1~0.2wt% of yeast extract, surplus are water.
6. promoting digestion pickled material for the less salt of meat products as claimed in claim 2 or claim 3, it is characterised in that: the diet is fine
Dimension is mixture one or more of in positive lotus dietary fiber, pinenut meal dietary fiber, lemon diet fibers.
7. promoting digestion pickled material for the less salt of meat products as claimed in claim 2 or claim 3, it is characterised in that: the diet is fine
Dimension is mixed to get by positive lotus dietary fiber, pinenut meal dietary fiber, lemon diet fibers according to mass ratio 1:1:1.
8. promoting digestion pickled material for the less salt of meat products as claimed in claim 7, it is characterised in that: the sun lotus diet is fine
Dimension obtains by the following method: positive lotus being cleaned, the positive lotus dried 6~12 hours dry in 50~60 DEG C；By drying
Positive lotus is impregnated 3~5 hours with ethyl acetate, takes out positive lotus, and the ethyl acetate on positive lotus surface, dry wash with distilled water, obtains
Degreasing sun lotus；The sulfuric acid of pH 3.2~3.6 is added in degreasing sun lotus, under conditions of 260~350W of microwave power at ultrasound
Reason 2~4 minutes, filtering, takes filtrate；Filtrate is concentrated into original under conditions of 50~60 DEG C, 0.01~0.04MPa of absolute pressure
The 40~50% of volume, obtain concentrate；The peroxide of the mass fraction 30% of the volume of the concentrated liquid 3~5% is added into concentrate
Change hydrogen solution, and 4~6 times of the volume of the concentrated liquid of dehydrated alcohol is added, stands 12~24 hours after mixing, precipitating is collected by centrifugation
Object；Sediment is dry to constant weight in 60~70 DEG C, obtain the positive lotus dietary fiber.
9. promoting digestion pickled material for the less salt of meat products as claimed in claim 7, it is characterised in that: the pinenut dregs of rice diet
Fiber obtains by the following method: the pinenut dregs of rice crushed 40~60 meshes, obtain pinenut dregs of rice powder；Weigh 2~5g pinenut dregs of rice
50~100mL distilled water is added in powder, and high-temperatureα-amylase is added according to the additive amount of 1000~2000U/g pinenut dregs of rice powder,
It is digested 30~40 minutes under conditions of 6.0~6.2,90~95 DEG C of pH；Then pH to 9.0~9.2 is adjusted, according to 6000~
Alkali protease is added in the additive amount of 10000u/g pinenut dregs of rice powder, digests 2~3 hours at 45~50 DEG C；In boiling water bath enzyme deactivation
10~20 minutes, the ethanol solution of 10~25mL volume fraction 90~95% is added, stands 12~24 hours, is centrifuged 10~20 points
Clock collects sediment；By sediment, drying to constant weight in 50~60 DEG C, obtains the pinenut meal dietary fiber.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040337A (en) * | 2021-04-22 | 2021-06-29 | 四川大学 | Smoked meat product and preparation method thereof |
| CN116671603A (en) * | 2023-06-29 | 2023-09-01 | 广州酒家集团利口福食品有限公司 | Sausage quality improver, sausage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549484A (en) * | 2013-10-30 | 2014-02-05 | 冯彩平 | Curing agent for curing meat product and method for curing preserved meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549484A (en) * | 2013-10-30 | 2014-02-05 | 冯彩平 | Curing agent for curing meat product and method for curing preserved meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040337A (en) * | 2021-04-22 | 2021-06-29 | 四川大学 | Smoked meat product and preparation method thereof |
| CN116671603A (en) * | 2023-06-29 | 2023-09-01 | 广州酒家集团利口福食品有限公司 | Sausage quality improver, sausage and preparation method thereof |
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Application publication date: 20190219 |