CN109805283A - The processing method for reducing heterocycle amine content in dried meat floss - Google Patents
The processing method for reducing heterocycle amine content in dried meat floss Download PDFInfo
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- CN109805283A CN109805283A CN201910142170.6A CN201910142170A CN109805283A CN 109805283 A CN109805283 A CN 109805283A CN 201910142170 A CN201910142170 A CN 201910142170A CN 109805283 A CN109805283 A CN 109805283A
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Abstract
The invention discloses a kind of processing methods of heterocycle amine content in reduction dried meat floss, mainly comprise the steps that and take raw meat, hammer after high pressure cooking, muscle fibre is made to be separated into filiform；The meat soup being concentrated after cooking is added and green onion ginger juice carries out pre- frying；It is then stirred using 4 leaf stirring blades, continues to heat frying；It is loose that soybean oil is added, continues frying, finally carries out cooling, packaging process.Heterocycle amine content in dried meat floss is effectively reduced in the present invention on the basis of being able to maintain dried meat floss color, mouthfeel, flavor, and highest inhibiting rate reduces saturated fatty acid content in dried meat floss up to 52%, improves content of polyunsaturated fatty acid, meets demand of the modern to health.
Description
Technical field
The present invention relates to food technology fields.It is more particularly related to heterocycle amine content in a kind of reduction dried meat floss
Processing method.
Background technique
Dried meat floss is after removing moisture with lean pork or the flesh of fish, chicken by the special meat products being process.Dried meat floss is
The common snack in Asia, typical in the country such as China, Japan, Thailand, Singapore, general dried meat floss is all in last shape object, main
Wanting nutritional ingredient is protein, is suitble to various people edible, is particularly suitable for old man, children eat.Heterocyclic amine is livestock and poultry, flesh of fish etc.
Raw material rich in protein is in the high temperature cooking process such as fried, barbecue, by substances such as amino acid, creatine (kreatinin), carbohydrates
There is the substance of carcinogenic mutagenesis by one kind that Maillard reaction is formed.Currently, dividing in high-temperature cooking meat products
Separate out more than 30 heterocyclic amines.Studies have shown that various cancers such as rectum, gastrointestinal tract and prostate etc. all with excessive amount and excessively
Heterocyclic amine has apparent relationship in the meat products of heating.Refuel it is loose be dried meat floss processing critical process, traditional dried meat floss made
It generally uses lard as loose oil in journey, while being also the critical control point that heterocyclic amine is formed.Therefore, if one kind can be provided
The processing method for reducing heterocycle amine content in dried meat floss, while the taste of dried meat floss is kept, it will more meet requirement of the modern to health.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of processing methods of heterocycle amine content in reduction dried meat floss, make miscellaneous in dried meat floss
Cyclammonium content reduces, and meets requirement of the consumer to healthy food.
In order to realize these purposes and other advantages according to the present invention, heterocycle amine content in a kind of reduction dried meat floss is provided
Processing method, mainly comprise the steps that
Step 1: raw meat and water is taken to put into pot according to the ratio of 1:2, high pressure cooking 20-25min at 110-130 DEG C,
Meat soup concentration is spare；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: carrying out pre- frying, meat soup, green onion ginger juice 2-3% and seasoning is added by raw meat weight 30%, adds
It is heat-treated 5-8min；
Step 4: continuing to heat frying, frying temperature is 160-180 DEG C, and the frying time is 15-20min, frying
The stirring of 4 leaf stirring blade of Cheng Caiyong, mixing speed 80-100r/min；
Step 5: soybean oil is added by raw meat weight 10-15%, it is loose to meat to continue frying 5-8min；
Step 6: after being fully cooled, vacuum packaging.
Preferably, in the step 1,20min is cooked under high pressure, brew temperatures are 121 DEG C.
Preferably, in the step 1, meat soup is concentrated into the 30% of material liquid.
Preferably, in the step 3, the production method of green onion ginger juice are as follows: blend ginger and green onion in the addition of 1:1 ratio
Machine is blended to pureed, and the food-grade glacial acetic acid that mass fraction is 5%, the dosage of green onion ginger mud and glacial acetic acid are added into green onion ginger mud
Than being obtained through 100 mesh net filtrations by filtrate in 40 DEG C of rotary evaporation 20min for 1g:1mL in 4 DEG C, 1000r/min stirring 2h
Green onion ginger juice.
Preferably, in the step 3, the green onion ginger juice additional amount is the 2.5% of raw meat weight, the seasoning
By the weight percent of raw meat, including salt 1.5-2%, sugared 18-22%, monosodium glutamate 1-3%, soy sauce 5-8%, five-spice powder 0.05-
0.12%.
Preferably, the seasoning presses the weight percent of raw meat, including salt 1.6%, sugar 20%, monosodium glutamate 1%, sauce
Oil 8%, five-spice powder 0.1%.
Preferably, in the step 3, the pre- frying time is 5min.
Preferably, in the step 4, frying temperature is 180 DEG C, and the frying time is 15min, mixing speed 100r/
min。
Preferably, in the step 5, the soybean oil additional amount accounts for the 14% of raw meat weight, after soybean oil is added
Continue frying 5min.
The present invention is include at least the following beneficial effects:
The first, the processing method of the present invention for reducing heterocycle amine content in dried meat floss, method applicability is wide, simple process,
It can effectively reduce the content of heterocyclic amine in dried meat floss；
The second, the processing method of the present invention for reducing heterocycle amine content in dried meat floss, it is loose using soybean oil progress, with biography
It unites lard comparison, can effectively reduce saturated fatty acid content in dried meat floss, assisted with high-temperature frying mode in short-term can reduce miscellaneous in dried meat floss
The content of cyclammonium, uniform stirring during frying can avoid being heated insufficient, and heterocyclic amine can also be effectively reduced and formed, simultaneously
Make dried meat floss uniform color；
Third, the processing method of the present invention for reducing heterocycle amine content in dried meat floss, green onion ginger juice is added when pre- frying, can be
Heterocyclic amine is inhibited to be formed while effectively removing raw meat；
4th, the processing method of the present invention for reducing heterocycle amine content in dried meat floss, is concentrated meat soup after cooking, in pre- frying
When add, can effectively keep product flavour, while avoiding being added other additives that render palatable, guarantee food safety.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<embodiment 1>
The processing method for reducing heterocycle amine content in dried meat floss, mainly comprises the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: production green onion ginger juice, takes ginger, green onion that pulper is added in 1:1 ratio, blends to pureed, into green onion ginger mud
The food-grade glacial acetic acid that mass fraction is 5% is added, the amount ratio of green onion ginger mud and glacial acetic acid is 1g:1mL, in 4 DEG C, 1000r/
Min stirs 2h, obtains green onion ginger juice by filtrate in 40 DEG C of rotary evaporation 20min through 100 mesh net filtrations.
Step 4: carrying out pre- frying, meat soup 30%, green onion ginger juice 2.5% and salt 1.6%, sugar is added by raw meat weight
2 0%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 5: continuing to heat frying, frying temperature is 180 DEG C, and the frying time is 15min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 6: 14% soybean oil is added by raw meat weight, it is loose to meat to continue frying 5min；
Step 7: after being fully cooled, vacuum packaging.
<embodiment 2>
The processing method for reducing heterocycle amine content in dried meat floss, mainly comprises the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: production green onion ginger juice, takes ginger, green onion that pulper is added in 1:1 ratio, blends to pureed, into green onion ginger mud
The food-grade glacial acetic acid that mass fraction is 5% is added, the amount ratio of green onion ginger mud and glacial acetic acid is 1g:1mL, in 4 DEG C, 1000r/
Min stirs 2h, obtains green onion ginger juice by filtrate in 40 DEG C of rotary evaporation 20min through 100 mesh net filtrations.
Step 4: carrying out pre- frying, meat soup 30%, green onion ginger juice 2.5% and salt 1.6%, sugar is added by raw meat weight
20%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 5: continuing to heat frying, frying temperature is 150 DEG C, and the frying time is 30min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 6: 14% soybean oil is added by raw meat weight, it is loose to meat to continue frying 10min；
Step 7: after being fully cooled, vacuum packaging.
<embodiment 3>
The processing method for reducing heterocycle amine content in dried meat floss, mainly comprises the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: production green onion ginger juice, takes ginger, green onion that pulper is added in 1:1 ratio, blends to pureed, into green onion ginger mud
The food-grade glacial acetic acid that mass fraction is 5% is added, the amount ratio of green onion ginger mud and glacial acetic acid is 1g:1mL, in 4 DEG C, 1000r/
Min stirs 2h, obtains green onion ginger juice by filtrate in 40 DEG C of rotary evaporation 20min through 100 mesh net filtrations.
Step 4: carrying out pre- frying, meat soup 30%, green onion ginger juice 2.5% and salt 1.6%, sugar is added by raw meat weight
20%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 5: continuing to heat frying, frying temperature is 120 DEG C, and the frying time is 45min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 6: 14% soybean oil is added by raw meat weight, it is loose to meat to continue frying 15min；
Step 7: after being fully cooled, vacuum packaging.
<comparative example 1>
The processing method for reducing heterocycle amine content in dried meat floss, the preparation method is the same as that of Example 1, the difference is that will add in step 4
The concentration meat soup entered replaces with the water of equivalent, mainly comprises the steps that
Step 1: raw meat and water is taken to put into pot according to the ratio of 1:2, high pressure cooking 20min at 121 DEG C；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: production green onion ginger juice, takes ginger, green onion that pulper is added in 1:1 ratio, blends to pureed, into green onion ginger mud
The food-grade glacial acetic acid that mass fraction is 5% is added, the amount ratio of green onion ginger mud and glacial acetic acid is 1g:1mL, in 4 DEG C, 1000r/
Min stirs 2h, obtains green onion ginger juice by filtrate in 40 DEG C of rotary evaporation 20min through 100 mesh net filtrations.
Step 4: carrying out pre- frying, water 30%, green onion ginger juice 2.5% and salt 1.6%, sugar 2 is added by raw meat weight
0%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 5: continuing to heat frying, frying temperature is 180 DEG C, and the frying time is 15min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 6: 14% soybean oil is added by raw meat weight, it is loose to meat to continue frying 5min；
Step 7: after being fully cooled, vacuum packaging.
<comparative example 2>
The processing method for reducing heterocycle amine content in dried meat floss, the preparation method is the same as that of Example 1, the difference is that frying in step 5
Stirring blade stirring is replaced with Manual stir-frying by process, is mainly comprised the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: production green onion ginger juice, takes ginger, green onion that pulper is added in 1:1 ratio, blends to pureed, into green onion ginger mud
The food-grade glacial acetic acid that mass fraction is 5% is added, the amount ratio of green onion ginger mud and glacial acetic acid is 1g:1mL, in 4 DEG C, 1000r/
Min stirs 2h, obtains green onion ginger juice by filtrate in 40 DEG C of rotary evaporation 20min through 100 mesh net filtrations.
Step 4: carrying out pre- frying, meat soup 30%, green onion ginger juice 2.5% and salt 1.6%, sugar is added by raw meat weight
2 0%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 5: continuing to heat frying, frying temperature is 180 DEG C, and the frying time is 15min, Manual stir-frying；
Step 6: 14% soybean oil is added by raw meat weight, it is loose to meat to continue frying 5min；
Step 7: after being fully cooled, vacuum packaging.
<comparative example 3>
The processing method for reducing heterocycle amine content in dried meat floss, the preparation method is the same as that of Example 1, the difference is that frying process will add
The green onion ginger juice entered replaces with the water of equivalent, mainly comprises the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: carrying out pre- frying, meat soup 30%, water 2.5% and salt 1.6%, sugar 2 is added by raw meat weight
0%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 4: continuing to heat frying, frying temperature is 180 DEG C, and the frying time is 15min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 5: 14% soybean oil is added by raw meat weight, it is loose to meat to continue frying 5min；
Step 6: after being fully cooled, vacuum packaging.
<comparative example 4>
The processing method for reducing heterocycle amine content in dried meat floss, the preparation method is the same as that of Example 1, the difference is that frying process will add
The green onion ginger juice entered replaces with green onion and ginger block, mainly comprises the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: carrying out pre- frying, meat soup 30%, green onion 5%, ginger block 5% and salt 1.6% is added by raw meat weight,
Sugar 2 0%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan, using griddle screen out green onion and
Ginger block；
Step 4: continuing to heat frying, frying temperature is 180 DEG C, and the frying time is 15min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 5: 14% soybean oil is added by raw meat weight, it is loose to meat to continue frying 5min；
Step 6: after being fully cooled, vacuum packaging.
<comparative example 5>
The processing method for reducing heterocycle amine content in dried meat floss, the preparation method is the same as that of Example 1, the difference is that will be big in step 6
Soya-bean oil replaces with lard, mainly comprises the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: production green onion ginger juice, takes ginger, green onion that pulper is added in 1:1 ratio, blends to pureed, into green onion ginger mud
The food-grade glacial acetic acid that mass fraction is 5% is added, the amount ratio of green onion ginger mud and glacial acetic acid is 1g:1mL, in 4 DEG C, 1000r/
Min stirs 2h, obtains green onion ginger juice by filtrate in 40 DEG C of rotary evaporation 20min through 100 mesh net filtrations.
Step 4: carrying out pre- frying, meat soup 30%, green onion ginger juice 2.5% and salt 1.6%, sugar is added by raw meat weight
2 0%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 5: continuing to heat frying, frying temperature is 180 DEG C, and the frying time is 15min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 6: 14% lard is added by raw meat weight, it is loose to meat to continue frying 5min；
Step 7: after being fully cooled, vacuum packaging.
<comparative example 6>
The processing method for reducing heterocycle amine content in dried meat floss, the preparation method is the same as that of Example 1, the difference is that will be big in step 6
Soya-bean oil replaces with palm oil, mainly comprises the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: production green onion ginger juice, takes ginger, green onion that pulper is added in 1:1 ratio, blends to pureed, into green onion ginger mud
The food-grade glacial acetic acid that mass fraction is 5% is added, the amount ratio of green onion ginger mud and glacial acetic acid is 1g:1mL, in 4 DEG C, 1000r/
Min stirs 2h, obtains green onion ginger juice by filtrate in 40 DEG C of rotary evaporation 20min through 100 mesh net filtrations.
Step 4: carrying out pre- frying, meat soup 30%, green onion ginger juice 2.5% and salt 1.6%, sugar is added by raw meat weight
2 0%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 5: continuing to heat frying, frying temperature is 180 DEG C, and the frying time is 15min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 6: 14% palm oil is added by raw meat weight, it is loose to meat to continue frying 5min；
Step 7: after being fully cooled, vacuum packaging.
<comparative example 7>
The processing method for reducing heterocycle amine content in dried meat floss, preparation method is with comparative example 3, the difference is that will be big in step 6
Soya-bean oil replaces with lard, mainly comprises the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: carrying out pre- frying, meat soup 30%, water 2.5% and salt 1.6%, sugar 2 is added by raw meat weight
0%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 4: continuing to heat frying, frying temperature is 180 DEG C, and the frying time is 15min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 5: 14% lard is added by raw meat weight, it is loose to meat to continue frying 5min；
Step 6: after being fully cooled, vacuum packaging.
<comparative example 8>
The processing method for reducing heterocycle amine content in dried meat floss, preparation method is with comparative example 3, the difference is that will be big in step 6
Soya-bean oil replaces with palm oil, mainly comprises the steps that
Step 1: taking raw meat and water according in the ratio investment pot of 1:2, high pressure cooking 20min at 121 DEG C will be cooked
It is spare to be concentrated into 30g for every 100g raw material meat soup in the process；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: carrying out pre- frying, meat soup 30%, water 2.5% and salt 1.6%, sugar 2 is added by raw meat weight
0%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1% heats 5min in pan；
Step 4: continuing to heat frying, frying temperature is 180 DEG C, and the frying time is 15min, and frying process uses 4
The stirring of leaf stirring blade, mixing speed 100r/min；
Step 5: 14% palm oil is added by raw meat weight, it is loose to meat to continue frying 5min；
Step 6: after being fully cooled, vacuum packaging.
<content of fatty acid measurement test>
Example 1 and comparative example 5, dried meat floss made from comparative example 6, are measured content of fatty acid in dried meat floss, test
The results are shown in Table 1:
Content of fatty acid compares in 1. dried meat floss of table
From table 1, it can be seen that unsaturated fatty acid content highest in the dried meat floss that embodiment 1 is processed, and with how unsaturated rouge
Based on fat acid, saturated fatty acid content is minimum, illustrates that using soybean oil that can play as loose oil reduces saturated fat in dried meat floss
The effect of acid content, and improve content of polyunsaturated fatty acid.
<test of heterocyclic amine assay>
Dried meat floss made from Example 1-3 and comparative example 1-8 is measured heterocycle amine content in dried meat floss, test result
It is as shown in table 2:
Heterocyclic amine content balance in 2. dried meat floss of table
By table 2, it can be seen that heterocycle amine content is lower in the dried meat floss that embodiment 1, embodiment 2 and embodiment 3 are processed,
Heterocycle amine content is minimum in dried meat floss made from middle embodiment 1, illustrates that high temperature, short time processing can reduce heterocycle amine content in dried meat floss, and
And high temperature, short time processing can save process time, reduce energy consumption；Heterocyclic amine contains in dried meat floss prepared by embodiment 1 and comparative example 1
It is little to measure difference, illustrates that meat soup, which is added, does not influence heterocycle amine content；Heterocyclic amine contains in dried meat floss prepared by embodiment 1 and comparative example 2
Amount comparison, as the result is shown relative to the Manual stir-frying in comparative example 2, in embodiment 1 during frying, using 4 leaf stirring blades,
It is stirred with 100r/min, dried meat floss thermally equivalent can be made, reduce dried meat floss is charred sense, is stirred during frying using stirring blade
Heterocycle amine content in dried meat floss can be reduced；Embodiment 1 and comparative example 5, heterocyclic amine content balance is aobvious in dried meat floss prepared by comparative example 6
Show, heterocycle amine content is minimum in dried meat floss made from embodiment 1, illustrates to use soybean oil that can significantly reduce in dried meat floss as loose oil
Heterocycle amine content；Embodiment 1 and comparative example 3, comparative example 4, comparative example 7, heterocyclic amine content balance in dried meat floss prepared by comparative example 8
It shows, heterocycle amine content is minimum in dried meat floss made from embodiment 1, illustrates that green onion ginger juice is added during frying can significantly inhibit meat
Heterocyclic amine is formed in pine, and no matter uses soybean oil, lard, palm oil as loose oil, and green onion ginger juice, which is added, can play well
Inhibition heterocycle amine content effect, blocky green onion ginger is added up to 52%, but in comparative example 4 highest inhibiting rate, and inhibitory effect is lower than
Green onion ginger juice is added, this is primarily due to green onion ginger through blending, and ice acetic acid, filtering rotates green onion ginger juice obtained and is easier to penetrate into original
Expect inside meat tissue, effectively inhibits the generation of heterocyclic amine in dried meat floss process.
<red scale value, yellow value degree and brightness value measurement test>
Dried meat floss made from Example 1 and comparative example 2 is measured the red scale value, yellow value degree and brightness value of dried meat floss, surveys
Test result is as shown in table 3:
Red scale value, yellow value degree and the brightness value comparison of 3. dried meat floss of table
As can be seen from Table 3, the dried meat floss red scale value and yellow value degree that comparative example 2 is processed are higher than the dried meat floss that embodiment 1 is processed, and
Brightness value is lower than the dried meat floss that embodiment 1 is processed, this is because in embodiment 1 during frying, using 4 leaf stirring blades, with
100r/min stirring, can make dried meat floss thermally equivalent, reduce the sense that is charred of dried meat floss, improve dried meat floss brightness.
<sensory evaluation>
Example 1-3 and comparative example 1, comparative example 2, comparative example 4, comparative example 5, dried meat floss made from comparative example 6, to dried meat floss
Red scale value, yellow value degree and brightness value be measured, test result is as shown in table 4:
4. dried meat floss sensory evaluation of table comparison
As shown in Table 4, embodiment 1 and comparative example 5, the dried meat floss Analyses Methods for Sensory Evaluation Results that comparative example 6 is processed is close, illustrates use
The dried meat floss that soybean oil, lard, palm oil are processed is in color, mouthfeel, flavor and the equal no significant difference of overall merit；2 He of embodiment
The dried meat floss Analyses Methods for Sensory Evaluation Results of embodiment 3 is slightly worse than the Analyses Methods for Sensory Evaluation Results of the dried meat floss of the processing of embodiment 1, embodiment 2 and implementation
150 DEG C of frying 40min and 120 DEG C of frying 60min are respectively adopted in example 3, and frying temperature is low to be made in dried meat floss between sugar and protein
Maillard reaction effect is poorer than high temperature frying, while loss of water is slow, and then makes the color of dried meat floss, mouthfeel, flavor than 180 DEG C
Frying 20min is poor；Concentration meat soup is not added during the pre- frying of comparative example 1, makes dried meat floss mouthfeel, weak flavor, while containing in meat soup
There is albumen, the Maillard reaction during frying can be promoted, therefore does not add the dried meat floss shade deviation of meat soup processing；Comparative example 4 is processed
Dried meat floss flavor than the dried meat floss that embodiment 1 is processed weak flavor, illustrate during pre- frying be added green onion ginger juice can effectively enhance
The flavor of dried meat floss, and the effect that green onion ginger block is added is poorer than the effect of green onion ginger juice；The dried meat floss color of the processing of comparative example 2, mouthfeel, flavor
It is poorer than the dried meat floss that embodiment 1 is processed, because keeping dried meat floss uneven heating even using artificial stir-frying during 2 frying of comparative example, into
And Maillard reaction is insufficient, is charred sense, therefore color, mouthfeel, flavor inequality.
Number of devices and treatment scale described herein are for simplifying explanation of the invention.To application of the invention,
Modifications and variations will be readily apparent to persons skilled in the art.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and embodiment shown and described herein.
Claims (9)
1. the processing method for reducing heterocycle amine content in dried meat floss, which is characterized in that mainly comprise the steps that
Step 1: raw meat and water is taken to put into pot according to the ratio of 1:2, high pressure cooking 20-25min, meat soup at 110-130 DEG C
It is concentrated spare；
Step 2: hammering to the meat after cooking, muscle fibre is made to be separated into filiform；
Step 3: carry out pre- frying, meat soup, green onion ginger juice 2-3% and seasoning are added by raw meat weight 30%, at heating
Manage 5-8min；
Step 4: continuing to heat frying, frying temperature is 160-180 DEG C, and the frying time is 15-20min, and frying process is adopted
It is stirred with 4 leaf stirring blades, mixing speed 80-100r/min；
Step 5: soybean oil is added by raw meat weight 10-15%, it is loose to meat to continue frying 5-8min；
Step 6: after being fully cooled, vacuum packaging.
2. reducing the processing method of heterocycle amine content in dried meat floss as described in claim 1, which is characterized in that the step 1
In, 20min is cooked under high pressure, brew temperatures are 121 DEG C.
3. reducing the processing method of heterocycle amine content in dried meat floss as described in claim 1, which is characterized in that the step 1
In, meat soup is concentrated into the 30% of material liquid.
4. reducing the processing method of heterocycle amine content in dried meat floss as described in claim 1, which is characterized in that the step 3
In, the production method of green onion ginger juice are as follows: pulper is added in 1:1 ratio in ginger and green onion, blends to pureed, is added into green onion ginger mud
The amount ratio of the food-grade glacial acetic acid that mass fraction is 5%, green onion ginger mud and glacial acetic acid is 1g:1mL, is stirred in 4 DEG C, 1000r/min
2h is mixed, obtains green onion ginger juice by filtrate in 40 DEG C of rotary evaporation 20min through 100 mesh net filtrations.
5. reducing the processing method of heterocycle amine content in dried meat floss as described in claim 1, which is characterized in that the step 3
In, the green onion ginger juice additional amount is the 2.5% of raw meat weight, and the seasoning presses the weight percent of raw meat, including salt
1.5-2%, sugared 18-22%, monosodium glutamate 1-3%, soy sauce 5-8%, five-spice powder 0.05-0.12%.
6. reducing the processing method of heterocycle amine content in dried meat floss as claimed in claim 5, which is characterized in that the seasoning is pressed
The weight percent of raw meat, including salt 1.6%, sugar 20%, monosodium glutamate 1%, soy sauce 8%, five-spice powder 0.1%.
7. reducing the processing method of heterocycle amine content in dried meat floss as described in claim 1, which is characterized in that the step 3
In, the pre- frying time is 5min.
8. reducing the processing method of heterocycle amine content in dried meat floss as described in claim 1, which is characterized in that the step 4
In, frying temperature is 180 DEG C, and the frying time is 15min, mixing speed 100r/min.
9. reducing the processing method of heterocycle amine content in dried meat floss as described in claim 1, which is characterized in that the step 5
In, the soybean oil additional amount accounts for the 14% of raw meat weight, continues frying 5min after soybean oil is added.
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