CN109619429A - A kind of cured meat with health care function and preparation method thereof - Google Patents
A kind of cured meat with health care function and preparation method thereof Download PDFInfo
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- CN109619429A CN109619429A CN201910037705.3A CN201910037705A CN109619429A CN 109619429 A CN109619429 A CN 109619429A CN 201910037705 A CN201910037705 A CN 201910037705A CN 109619429 A CN109619429 A CN 109619429A
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- Prior art keywords
- meat
- health care
- cured meat
- cured
- care function
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- 235000019542 Cured Meats Nutrition 0.000 title claims abstract description 57
- 230000036541 health Effects 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 36
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000011780 sodium chloride Substances 0.000 claims abstract description 19
- 235000013409 condiments Nutrition 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000005135 Micromeria juliana Nutrition 0.000 claims abstract description 13
- 241000246354 Satureja Species 0.000 claims abstract description 13
- 235000007315 Satureja hortensis Nutrition 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims abstract description 6
- 235000013890 disodium inosinate Nutrition 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 63
- 235000013622 meat product Nutrition 0.000 claims description 26
- 108010073771 Soybean Proteins Proteins 0.000 claims description 23
- 235000019710 soybean protein Nutrition 0.000 claims description 23
- 238000002347 injection Methods 0.000 claims description 16
- 239000007924 injection Substances 0.000 claims description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000208340 Araliaceae Species 0.000 claims description 8
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 8
- 235000008434 ginseng Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 102000003929 Transaminases Human genes 0.000 claims description 5
- 108090000340 Transaminases Proteins 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 150000001412 amines Chemical class 0.000 claims 2
- 239000000463 material Substances 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 230000008821 health effect Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 13
- 238000000034 method Methods 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 241001092040 Crataegus Species 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 241001247821 Ziziphus Species 0.000 description 6
- 238000009938 salting Methods 0.000 description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 238000007792 addition Methods 0.000 description 4
- 229910021529 ammonia Inorganic materials 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 3
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 3
- -1 ammonia Amide Chemical class 0.000 description 3
- 235000015241 bacon Nutrition 0.000 description 3
- 235000013902 inosinic acid Nutrition 0.000 description 3
- 239000004245 inosinic acid Substances 0.000 description 3
- 229940028843 inosinic acid Drugs 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001681 protective effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000003026 anti-oxygenic effect Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L13/70—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
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of cured meats with health care function and preparation method thereof, belong to cured meat field, its key points of the technical solution are that including fresh frozen meat, saline taste condiment, savory flavorant, spice, quality improver and health care product agent, according to parts by weight, fresh frozen meat 1kg, saline taste condiment includes salt 10-20g, soy sauce 2.0-2.4g, fermented soya bean 1.1-1.7g, savory flavorant includes monosodium glutamate 0.5-1.1g, Sodium Inosinate 0.02-0.06g, spice 0.8-1.6g, glucose 0.5-0.9g, quality improver includes sodium tripolyphosphate 1.0-2.0g, sodium bicarbonate 0.5-1.1g, glutamine transaminage 0.6-1.8g, health care product agent 2.0-2.4g.Achieve the effect that the health properties for also increasing cured meat while abundant cured meat mouthfeel.
Description
Technical field
The present invention relates to cured meat field, in particular to a kind of cured meat with health care function and preparation method thereof.
Background technique
With the quickening pace of modern life and improvement of living standard, cooked meat product is with its convenient, fast and delicious flavour, battalion
It supports abundant and is liked deeply by the majority of consumers.Butcher's meat is pickled with salt, and stain meat, bacon etc. are called.Butcher's meat is popular
Food, good butcher's meat clean appearance, knife is carefully and neatly neat, and muscle is solid, and butcher's meat can long-term preservation, be loved by consumers.
When the production method of butcher's meat is all using directly smearing salt toward fresh meat surface, but pickling in this way at present
Between it is long, process is many and diverse, protein has a certain amount of loss in the production process, and the butcher's meat quality made is really up to the mark, fragrance not
Obviously, salting period is long.
Existing to can refer to the Chinese patent that publication No. is CN108850854A, it discloses a kind of salting down for salt water injection method
The aqueous solution of saline is mainly injected into streaky pork, das Beinfleisch, in bacon using injector by meat method processed.The invention has
Simple process, the used time is short, bacon Surface Oxygen rate is low, the fast advantage of curing speed.
But the meat for using this method to pickle only has saline taste, taste is single.
Summary of the invention
In view of the deficienciess of the prior art, the object of the present invention is to provide a kind of cured meat with health care function and its
Production method achievees the effect that the health properties for also increasing cured meat while abundant cured meat mouthfeel.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of cured meat with health care function, including fresh frozen meat, saline taste condiment, savory flavorant, spice, quality improver and
Health care product agent, according to parts by weight, fresh frozen meat 1kg, saline taste condiment include salt 10-20g, soy sauce 2.0-2.4g, fermented soya bean 1.1-
1.7g, savory flavorant include monosodium glutamate 0.5-1.1g, Sodium Inosinate 0.02-0.06g, spice 0.8-1.6g, glucose 0.5-
0.9g, quality improver include sodium tripolyphosphate 1.0-2.0g, sodium bicarbonate 0.5-1.1g, glutamine transaminage 0.6-
1.8g, health care product agent 2.0-2.4g.
By using above-mentioned technical proposal, saline taste condiment is common seasoning during meat products is marinated, salt can deodorization,
It mentions fresh, improves the flavor of meat products, be indispensable seasoning in meat products, soy sauce can change the color of meat, increase
While appetite, also have the function of that releasing raw meat is greasy.
Fermented soya bean are other than flavouring, after fermented soya bean are added together with salt, effectively prevent fermented soya bean rotten, to prevent metamorphic belt
Meat products mouthfeel variation；Meat can be enhanced when sodium glutamate and Sodium Inosinate are used cooperatively by containing sodium glutamate in monosodium glutamate
The delicate flavour of product.
Sodium bicarbonate has the function of expansion, and sodium tripolyphosphate has the function of dispersion, and carbonic acid is added in meat product
When hydrogen sodium, meat product filament expansion can be made, appearance is porous, and after sodium tripolyphosphate and other flavoring for mixture, Neng Gougeng
It is distributed in the gap of meat product fastly, guarantee seasoning can be even into in meat product in this way, while glutamine turns ammonia
Enzyme can crosslink after being distributed in the human body with the multiple proteins in meat, change the functional performance of protein, so that the human body
Increase elasticity and quality, protein during marinated is prevented to be denaturalized；The addition of health care product agent facilitates human body and disappears
Change.
The present invention is further arranged to, and according to parts by weight, health care product agent includes hawthorn 0.8-1.2g, fructus lycii 1.1-
1.5g, ginseng 0.1-0.5g, jujube 0.2-0.6g.
By using above-mentioned technical proposal, the acid contained in hawthorn has the function of that solution is greasy, can increase in this way
The food-intake of people, while tartaric acid in hawthorn and citric acid have antioxygenic property, reduce pigment and soy sauce in meat product
Deng oxidation rate, guarantee the color of meat, fructus lycii is other than the nutritive value of itself, additionally it is possible to so that glutamine transaminage
Keep activity；Ginseng and jujube have stronger tonic effect, enrich the nutrition of meat products.
The present invention is further arranged to, and according to parts by weight, health care product agent includes hawthorn 1.0g, fructus lycii 1.3g, ginseng
0.3g, jujube 0.4g.
The present invention is further arranged to, and further includes soybean protein isolate 2.2g-3.2g, citric acid according to parts by weight
1.2-1.4g。
By using above-mentioned technical proposal, meat product can make the moisture loss in meat products, shadow during freezing
The mouthfeel of meat products is rung, so that meat products becomes harder, and the addition of soybean protein isolate can improve the tissue of meat products
Structure, so that meat products, rich in elastic force, the protective film that soybean protein isolate is formed is attached to the surface of the human body, effectively reduces meat
Endotrophic ingredient and moisture scatter and disappear, while additions of citric acid enhances the film of soybean protein isolate formation, enhance
Film improves the oxidation resistance of film to the barrier property of vapor, extends the storage time of meat products.
The present invention is further arranged to, and further includes soybean protein isolate 2.7g, citric acid 1.3g according to parts by weight.
The present invention is further arranged to, and according to parts by weight, fresh frozen meat 1kg, saline taste condiment include salt 15g, soy sauce
2.3g, fermented soya bean 1.4g, savory flavorant include monosodium glutamate 0.8g, Sodium Inosinate 0.04g, spice 1.2g, glucose 0.7g, and quality changes
Good dose includes sodium tripolyphosphate 1.5g, sodium bicarbonate 0.8g, glutamine transaminage 1.2g, health care product agent 2.2g
By using above-mentioned technical proposal, above-mentioned formula is optimum formula, has both guaranteed the mouthfeel of cured meat, while also enriching and salting down
The nutritional ingredient of meat processed.
The object of the invention two: a kind of production method of cured meat with health care function is provided, is included the following steps:
Step 1: fresh frozen meat being put into and is thawed at room temperature；
Step 2: the weighing of saline taste condiment, savory flavorant, spice and quality improver being mixed, is sieved after mixing；
Step 3: in the mixed liquor injection human body that step 2 is configured to, twice of positive and negative injection；
Step 4；Meat products with injection is put into tumbling bucket, health care product agent, soybean protein isolate, citric acid are weighed
It is added in tumbling bucket after adding water to mix, tumbling time is 50-80 minutes；
Step 5: standing quick-frozen, marinated freezing 12-16 hours under the conditions of -18 DEG C；
Step 6: packaging, refrigeration.
Saline taste condiment, saline taste condiment, spice and quality are changed after meat products thaws by using above-mentioned technical proposal
Good dose is first injected into the human body, guarantees that all seasonings are able to enter in the human body, so that the mouthfeel in the human body and outside the human body is protected
Hold consistent, while after quality improver is first added in the human body, sodium bicarbonate first expands in the human body, so that a variety of seasonings are three
Can first be spread under the action of polyphosphate sodium, into meat it is intracorporal it is porous in, in this way during tumbling, seasoning can be more
In F.F. incarnation body, and it is uniformly dispersed；When health care product agent, soybean protein isolate and citric acid are added during beating,
The protein being precipitated is sufficiently mixed with health care product agent, and is penetrated into the human body, so that the mouthfeel of the human body is tenderer, while big
The film that beans protein isolate and citric acid are formed effectively prevent scattering and disappearing for meat internal water, extends during later period refrigeration
While human body storage time, also guarantee the mouthfeel of the human body.
The present invention is further arranged to, and tumbling time is 70 minutes in step 4, and it is 14 small that cooling time is pickled in step 5
When.
By using above-mentioned technical proposal, the process that the human body is beaten in tumbling bucket, so that a variety of seasonings are able to enter
In the human body, but tumbling time is too long, the human body can be made to beat too rotten, and influences the chewing of the human body, but beats the time too
Short, seasoning cannot enter in the human body well, cause to waste, so it is Best Times that tumbling time, which is 70 minutes,；When marinated
Between have critically important influence to the mouthfeel of meat products, salting period is too short, seasoning cannot well it is tasty, salting period is too
It is long, can in meat products protein and moisture have an impact, so it is Best Times that salting period, which is 14 hours,.
In conclusion the invention has the following advantages:
1, the addition of health care product agent enriches the mouthfeel of cured meat, improves the nutritive value of cured meat, while in health care product agent
Hawthorn facilitates human consumption, increases appetite；
2, the mixing of quality improver and a variety of seasonings so that thaw after fresh meat inside fiber expand, to make
It obtains a variety of seasonings to be diffused into the human body, guarantees that the mouthfeel of the human body is consistent, while the glutamine in quality improver turns
Adnosine deaminase increases the elasticity and quality of the human body in conjunction with the multiple proteins in the human body, and then improves the mouthfeel of the human body；
3, soybean protein isolate and citric acid are used cooperatively, and form side protective film on the surface of cured meat, and citric acid
The mechanical performance for reinforcing protective film when effect effectively reduces the lost and a variety of seasoning gas of cured meat internal water in the human body
Taste scatters and disappears, while soybean protein isolate changes the tissue morphology of cured meat, so that the elasticity of cured meat is more abundant, raising salts down
The mouthfeel of meat processed.
Specific embodiment
One, embodiment 1-3
Embodiment 1
A kind of production method of cured meat with health care function, includes the following steps:
Step 1: the fresh frozen meat of 1kg being put into and is thawed at room temperature；
Step 2: including salt 10g, soy sauce 2.0g, fermented soya bean 1.1g by saline taste condiment, savory flavorant includes monosodium glutamate 0.5g, inosinicacid
Sodium 0.02g, spice 0.8g, glucose 0.5g, quality improver include sodium tripolyphosphate 1.0g, sodium bicarbonate 0.5g, paddy ammonia
Amide transaminase 0.6g, weighing are mixed, are sieved after mixing；
Step 3: in the mixed liquor injection human body that step 2 is configured to, twice of positive and negative injection；
Step 4；Meat products with injection is put into tumbling bucket, by health care product agent 2.0g, including hawthorn 0.8g, fructus lycii
It is added in tumbling bucket after 1.1g, ginseng 0.1g, jujube 0.2g, soybean protein isolate 2.2g, citric acid 1.2g weighing plus water mixing,
Tumbling time is 50 minutes；
Step 5: standing quick-frozen, marinated freezing 12 hours under the conditions of -18 DEG C；
Step 6: packaging, refrigeration.
Embodiment 2
A kind of production method of cured meat with health care function, includes the following steps:
Step 1: the fresh frozen meat of 1kg being put into and is thawed at room temperature；
Step 2: including salt 15g, soy sauce 2.2g, fermented soya bean 1.4g by saline taste condiment, savory flavorant includes monosodium glutamate 0.8g, inosinicacid
Sodium 0.04g, spice 1.2g, glucose 0.7g, quality improver include sodium tripolyphosphate 1.5g, sodium bicarbonate 0.8g, paddy ammonia
Amide transaminase 1.2g, weighing are mixed, are sieved after mixing；
Step 3: in the mixed liquor injection human body that step 2 is configured to, twice of positive and negative injection；
Step 4；Meat products with injection is put into tumbling bucket, by health care product agent 2.2g, including hawthorn 1.0g, fructus lycii
1.3g, ginseng 0.3g, jujube 0.4g, soybean protein isolate 2.7g, citric acid 1.3g are weighed and tumbling bucket are added after adding water mixing
Interior, tumbling time is 70 minutes；
Step 5: standing quick-frozen, marinated freezing 12-16 hours under the conditions of -18 DEG C；
Step 6: packaging, refrigeration.
Embodiment 3
A kind of production method of cured meat with health care function, includes the following steps:
Step 1: the fresh frozen meat of 1kg being put into and is thawed at room temperature；
Step 2: including salt 20g, soy sauce 2.4g, fermented soya bean 1.7g by saline taste condiment, savory flavorant includes monosodium glutamate 1.1g, inosinicacid
Sodium 0.06g, spice 1.6g, glucose 0.9g, quality improver include sodium tripolyphosphate 2.0g, sodium bicarbonate 1.1g, paddy ammonia
Amide transaminase 1.8g, weighing are mixed, are sieved after mixing；
Step 3: in the mixed liquor injection human body that step 2 is configured to, twice of positive and negative injection；
Step 4；Meat products with injection is put into tumbling bucket, by health care product agent 2.4g, including hawthorn 1.2g, fructus lycii
It is added in tumbling bucket after 1.5g, ginseng 0.5g, jujube 0.6g, soybean protein isolate 3.2g, citric acid 1.4g weighing plus water mixing,
Tumbling time is 80 minutes；
Step 5: standing quick-frozen, marinated freezing 16 hours under the conditions of -18 DEG C；
Step 6: packaging, refrigeration.
Two, comparative example 1
With embodiment 2 the difference is that being added without soybean protein isolate and citric acid in step 4.
Three, cured meat performance detection standard carries out physicochemical property inspection to embodiment 1-3 and comparative example 1 cured meat provided
It surveys, measures edible salt (with NaCl according to the measurement of method as defined in GB/T5009.3 moisture, according to method as defined in GB/T12457
Meter) content, peroxide value is measured according to method as defined in GB/T5009.37, according to the sensory evaluation in SB/T10294-2012
It is required that table 1 and physical and chemical index table 2 carry out the physicochemical property of evaluation cured meat.
The sensory evaluation requirement of 1 cured meat of table
2 physical and chemical index of table
Four, cured meat performance test results
According to table 1 to the testing result such as table 3 of cured meat, according to table 2 to the testing result such as table 4 of cured meat.
3 cured meat results of sensory evaluation of table
4 cured meat physical and chemical index evaluation result of table
| Project | Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 |
| Moisture/(g/100g) | ≤58 | 24 | 30 | 20 | 9 |
| Salt/(g/100g) | 8-18 | 9 | 12 | 14 | 13 |
| Peroxide value/(g/100g) | ≤0.25 | 0.052 | 0.042 | 0.051 | 0.08 |
Five, conclusion
(1) table 3 is analyzed, cured meat made of the formula of embodiment 1- embodiment 3, appearance is without stickiness, and comparative example 1
Surface portion moisten, have stickiness；The cured meat of embodiment 1- embodiment 3 is glossy and takes on a red color, and comparative example 1 is in micro- Huang
Color；The tissue morphology quality of the cured meat of embodiment 1- embodiment 3 is close, flexible, and the quality of comparative example compares accordingly
It is soft, from these as can be seen that explanation is when in cured meat without soybean protein isolate, film can not be formed on cured meat surface, led
The moisture evaporation in cured meat is caused, while making the breaks down proteins in cured meat, after breaks down proteins, the color of cured meat
Change, while can also prove that soybean protein isolate can change the tissue morphology of meat, keeps cured meat flexible；
(2) table 4 is analyzed, in embodiment 1- embodiment 3, the moisture in embodiment 2 is relatively more, it was demonstrated that in embodiment 2
Formula is best, while both having can guarantee in cured meat containing a certain amount of moisture, compares the peroxide value in cured meat
It is small；For moisture in embodiment 1 and embodiment 3 for embodiment 2, moisture content is fewer, due to the tumbling of embodiment 1
Time is 50 minutes, and the time that cured meat is beaten is few, causes soybean protein isolate that cannot be formed in conjunction with citric acid well
Film causes the intracorporal moisture loss of meat can be than very fast, the overlong time and cured meat in embodiment 3 is tempered, so that meat ratio
It is relatively soft, the water holding capacity of itself is lost, even if soybean protein isolate and citric acid can be combined into film, lost moisture is certainly
Film is easily penetrated under the action of body gravity, a large amount of of moisture is caused to scatter and disappear；Indices in comparative example 1 are opposite with embodiment 2
For, poor, this illustrates that soybean protein isolate and citric acid have the water retention property and antioxygenic property of cured meat
The film that contribution outstanding, soybean protein isolate and citric acid are formed not only has water retention property, while also having inoxidizability
Energy.
To sum up, quality improver enables a variety of seasonings and health care product agent uniformly to penetrate into the human body, so that
Human body quality is close, enriches the taste of the human body, while the mixing of soybean protein isolate and citric acid is added, and improves the guarantor of cured meat
Aqueous energy and inoxidizability, are reduced during storage, the variation of cured meat mouthfeel improves the nutritive value of cured meat.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the scope of the claims of invention.
Claims (8)
1. a kind of cured meat with health care function, it is characterised in that: pungent including fresh frozen meat, saline taste condiment, savory flavorant, perfume
Material, quality improver and health care product agent, according to parts by weight, fresh frozen meat 1kg, saline taste condiment include salt 10-20g, soy sauce
2.0-2.4g, fermented soya bean 1.1-1.7g, savory flavorant include monosodium glutamate 0.5-1.1g, Sodium Inosinate 0.02-0.06g, spice 0.8-
1.6g, glucose 0.5-0.9g, quality improver include sodium tripolyphosphate 1.0-2.0g, sodium bicarbonate 0.5-1.1g, glutamy
Amine transaminase 0.6-1.8g, health care product agent 2.0-2.4g.
2. a kind of cured meat with health care function according to claim 1, it is characterised in that: according to parts by weight, protect
Strong product agent includes hawthorn 0.8-1.2g, fructus lycii 1.1-1.5g, ginseng 0.1-0.5g, jujube 0.2-0.6g.
3. a kind of cured meat with health care function according to claim 2, it is characterised in that: according to parts by weight, protect
Strong product agent includes hawthorn 1.0g, fructus lycii 1.3g, ginseng 0.3g, jujube 0.4g.
4. a kind of cured meat with health care function according to claim 1, it is characterised in that: according to parts by weight, also
Including soybean protein isolate 2.2g-3.2g, citric acid 1.2-1.4g.
5. a kind of cured meat with health care function according to claim 4, it is characterised in that: according to parts by weight, also
Including soybean protein isolate 2.7g, citric acid 1.3g.
6. a kind of cured meat with health care function according to claim 1, it is characterised in that: according to parts by weight, fresh
Frozen meat 1kg, saline taste condiment include salt 15g, soy sauce 2.3g, fermented soya bean 1.4g, and savory flavorant includes monosodium glutamate 0.8g, Sodium Inosinate
0.04g, spice 1.2g, glucose 0.7g, quality improver include sodium tripolyphosphate 1.5g, sodium bicarbonate 0.8g, glutamy
Amine transaminase 1.2g, health care product agent 2.2g.
7. a kind of production method by a kind of any cured meat with health care function of claim 1-6, feature exist
In: include the following steps:
Step 1: fresh frozen meat being put into and is thawed at room temperature；
Step 2: the weighing of saline taste condiment, savory flavorant, spice and quality improver being mixed, is sieved after mixing；
Step 3: in the mixed liquor injection human body that step 2 is configured to, twice of positive and negative injection；
Step 4；Meat products with injection is put into tumbling bucket, health care product agent, soybean protein isolate, citric acid are weighed
It is added in tumbling bucket after adding water to mix, tumbling time is 50-80 minutes；
Step 5: standing quick-frozen, marinated freezing 12-16 hours under the conditions of -18 DEG C；
Step 6: packaging, refrigeration.
8. a kind of cured meat with health care function according to claim 7 and preparation method thereof, it is characterised in that: step
Tumbling time is 70 minutes in 4, and it is 14 hours that cooling time is pickled in step 5.
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