CN110495575A - A kind of stewed meat products and its processing method based on gemma induction - Google Patents
A kind of stewed meat products and its processing method based on gemma induction Download PDFInfo
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- 241000726221 Gemma Species 0.000 title claims abstract description 39
- 230000006698 induction Effects 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 38
- 235000013547 stew Nutrition 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 26
- 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 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 11
- 235000004279 alanine Nutrition 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 230000011218 segmentation Effects 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 1
- 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 claims 1
- 229930003268 Vitamin C Natural products 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
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- 239000011718 vitamin C Substances 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 14
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 12
- 230000001954 sterilising effect Effects 0.000 abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
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- 235000015278 beef Nutrition 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 230000001939 inductive effect Effects 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 238000009938 salting Methods 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 5
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000003704 aspartic acid Nutrition 0.000 description 4
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000001976 improved effect Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 3
- 235000010352 sodium erythorbate Nutrition 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
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- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 238000010257 thawing Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to field of meat product processing, and in particular to a kind of stewed meat products and its processing method based on gemma induction.In the processing method, gemma induction is carried out to the meat products after stew in soy sauce using germinant；The germinant includes brown sugar, glucose, while can be cooperateed with using L~alanine.The present invention by selection to germinant with compound, bacillus how miscellaneous in stewed meat products has been adapted to well, to improve induced efficiency and sterilization effect.And process is simple, cost is relatively low, ensure that the market competitiveness of stewed meat products.The stewed meat products mouthfeel completed the process is tender, without thermophilic digestion taste, instant bagged, it can be preservation under room temperature 4 months or more, it can be that enterprise's solution low temperature stewed meat products shelf life is short, the contradiction of high temperature stewed meat products edible quality difference provides effective support for developing medium temperature meat products market.
Description
Technical field
The present invention relates to field of meat product processing, and in particular to a kind of stewed meat products and its processing based on gemma induction
Method.
Background technique
Stewed meat products are the important components in human diet culture, and characteristic is using a variety of spice small fires
Stew in soy sauce has unique meat fragrant and spice fragrance, while the nutritional ingredients such as protein rich in, likes by consuming public
Love.But the spice being added during stew in soy sauce often contains greater number of bacillus, such as bacillus subtilis, Xie Dian
Afnyloliquefaciens etc., bacillus can form gemma hypopus under conditions of being not suitable for growth, the hypopus of gemma to high temperature,
The extreme environments such as high humidity have stronger tolerance, therefore, if meat products sterilization is not thorough the corruption for being easy to cause product
The problems such as rotten.
Low-temperature meat product has preferable edible quality, and flavor and mouthfeel etc. can utmostly be retained, but low
Warm product tends not to meet the needs of circulating for a long time under room temperature.High temperature meat product has longer shelf life, but product passes through
After crossing 121 DEG C of sterilization processings, products'texture characteristic and protein and vitamins and other nutritious components are seriously damaged, simultaneously
It also will form the bad flavors such as overheat taste, therefore, high temperature meat product has not been able to satisfy consumer gradually for high-quality product
Demand ensures the meat product processing method of quality and shelf life while needing to inquire into new.
Summary of the invention
To solve the above-mentioned problems, the invention proposes a kind of edible quality is good, shelf life is longer to be induced based on gemma
Stewed meat products and its processing method.
To achieve the goals above, technical solution of the present invention is as follows:
One kind inducing stewed meat products processing method based on gemma, carries out gemma to the meat products after stew in soy sauce using germinant
Induction；The germinant includes glucose, brown sugar.
Gemma is induced as nutrition body cell by germinant during production, mild sterilization item can be used
Part sterilizes it, does not influence product quality not only, moreover it is possible to further increase microorganism killing rate.It is sent out in R&D process
Existing, since the spice in stewed meat products is more using type, the bacillus type and quantity contained is also more, therefore
When selecting germinant, use glucose that cannot play the role of preferably inducing sprouting as germinant merely.In this regard, the present invention selects
It selects and brown sugar is further added, also contain various trace elements in addition to containing glucose and fructose in brown sugar, be that gemma is promoted to sprout
Important component.It is more preferable to the inducing effect of bacillus type in stewed meat products when glucose and brown sugar are used in conjunction with,
It is adapted to wherein complicated bacillus type well, and induced efficiency is also higher.Simultaneously as glucose and brown sugar cost
It is lower, it is also convenient for control processing cost.
Preferably, the germinant further includes L~alanine.
It is proved to there may be germinant there are many amino acid, the discovery when present invention further attempts to, aspartic acid,
A variety of amino acid such as glycine, threonine are little to the inducing effect of the bacillus in stewed meat products, and amino acid mixes
Object higher cost is unfavorable for the market competition of finished product using the cost that excessively can largely improve stewed meat products processing
Property.Only after L~alanine further is added, the induced efficiency of bacillus is effectively promoted in stewed meat products, can be assisted
Same glucose, brown sugar use, and further improve inducing effect, and then improve germicidal efficiency.
As a preferred solution of the present invention, the weight ratio of the germinant and the meat products after the stew in soy sauce is 0.02
~0.5:100 can effectively reach gemma inducing effect by this proportion while not influence product entirety flavor.
As a preferred solution of the present invention, the germinant is made of glucose, L~alanine, brown sugar, preferably institute
State glucose, L~alanine, brown sugar weight ratio be 5~10:3~8:2~5 when, can efficiently induce bacillus spore
It sprouts, while the matching inducing effect of the how miscellaneous bacillus of type is reached most preferably, it will not be due to a certain additive amount be excessive
Product entirety flavor is produced bigger effect.
As a preferred solution of the present invention, the germinant carries out the time of gemma induction as 1.5~3h.
As a preferred solution of the present invention, the stewed meat products after gemma induction are killed at 100~110 DEG C
Bacterium；It is preferred that sterilizing time is 20~40min.
Meat products can kill most microorganisms using 100~110 DEG C of sterilizations, be especially battalion by gemma induction
After supporting body cell, microorganism killing rate is further improved, meat products can also be kept while effectively extending shelf life
The qualities such as protein and flavor.
As a preferred solution of the present invention, the stew in soy sauce temperature of meat is 90~98 DEG C；It is preferred that the stew in soy sauce time is 1~2h.
Stew in soy sauce is carried out at the temperature disclosed above, stew in soy sauce efficiency on the one hand can be improved, and is promoted stew in soy sauce effect, is on the other hand further maintained
The flavor and quality of meat products can balance stew in soy sauce efficiency and product special flavour well, reach the improved effect of collaboration.
As a preferred solution of the present invention, processing method of the invention includes the following steps:
(1) by after raw meat finishing segmentation, pickled material is added and is pickled；
(2) system of scalding is carried out to the raw meat pickled；
(3) meat made that will scald is placed in stew in soy sauce liquid, in 90~98 DEG C of progress stew in soy sauces, germinant is added later and impregnates progress
Gemma induction；
(4) meat induced by gemma is sterilized at 100~110 DEG C after being vacuum-packed.
Method for salting in the present invention is preferably vacuum knead-salting, and tumbling vacuum degree is lower than 100Kpa, tumbler work
10min, static 20min, total time 15-18h.In order to reduce living contaminants and problem of oxidation, while marinated efficiency is promoted, it can be with
There are many method for salting, it is not limited here.
Pickled material described in preferred steps (1) is that salt 18-22 parts, white sugar 8-12 are added in every 1000 raw material meat
Part, 0.03-0.07 parts of nitrite, 3-5 parts of tripolyphosphate, 1-2 parts of sodium isoascorbate, 100-200 parts of water.By above-mentioned
The marinated inoxidizability and effect of color protection that can further promote meat products, extends the shelf life of product, promotes the market of product
Competitiveness.
Stew in soy sauce liquid described in preferred steps (3) is that salt 25-28 parts, white sugar 10- are added in every 1000 raw material meat
15 parts, 14-18 parts of dark soy sauce, 0.4-0.8 parts of Monascus color, 2.0-3.0 parts of monosodium glutamate, 1.5-2.5 parts of illiciumverum, 1-2 parts of tsaoko, cassia bark
1.5-2.5 parts, 1.0-1.5 parts of nutmeg, 1.2-2.0 parts of fennel seeds, 0.5-1.0 parts of cloves, 0.5-1.0 parts of dried orange peel, green onion 10-20
Part, 10-20 parts of ginger, 1500-2500 parts of water.By above-mentioned stew in soy sauce the flavor of product can be promoted while Shelf-life
With color.Meat products rich in taste after stew in soy sauce, bright, quality are further promoted.
Invention further provides a kind of stewed meat products being process using the above method.
It is preferred that the technical effect of above-mentioned processing method reaches best when the meat products is beef.
Beneficial effects of the present invention are as follows:
The present invention by selection to germinant with compound, be adapted to gemma bar how miscellaneous in stewed meat products well
Bacterium, to improve induced efficiency and sterilization effect.And process is simple, cost is relatively low, ensure that the city of stewed meat products
Field competitiveness.
The stew in soy sauce meat products mouthfeel completed the process is tender, meat is fragrant and spice flavor is full, without thermophilic digestion taste, open bag i.e.
Food, can be preservation under room temperature 4 months or more, can be short for enterprise's solution low temperature stewed meat products shelf life, and high temperature stewed meat products are edible
Inferior contradiction provides effective support for developing medium temperature meat products market.
Detailed description of the invention
Fig. 1 is that the induction processing of different gemma influences spiced beef shelf life.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
A kind of stewed meat products processing method based on gemma induction, steps are as follows:
(1) fresh beef is rejected into the bad positions such as extravasated blood and carries out finishing segmentation, the beef 1000g divided addition is taken to salt down
System material carry out vacuum knead-salting, vacuum degree 90Kpa, tumbler work 10min, static 20min, total time 15h.
Pickled material be salt 19g, white sugar 10g, nitrite 0.04g, tripolyphosphate 3g, sodium isoascorbate 1.5g,
Water 100g.
(2) the good beef of knead-salting is scalded 5min processed in boiling water, until meat piece center after watery blood without pulling out；
(3) beef made that will scald is placed in stew in soy sauce liquid the stew in soy sauce 1.5h at 95 DEG C, and food-grade glucose 9g is added later,
Brown sugar 5g impregnates 2h as germinant and carries out gemma induction；
Stew in soy sauce liquid is salt 25g, white sugar 12g, dark soy sauce 14g, Monascus color 0.4g, monosodium glutamate 2.2g, illiciumverum 2g, tsaoko 1g, osmanthus
Skin 1.5g, nutmeg 1.2g, fennel seeds 1.2g, cloves 0.5-g, dried orange peel 1.0g, green onion 15g, ginger 15g, water 1500g.
(4) beef that stew in soy sauce and immersion are completed is pulled out, is vacuum-packed after being cooled to room temperature, and in 100 DEG C of medium temperatures
40min is handled under sterilization temperature.
Embodiment 2
A kind of stewed meat products processing method based on gemma induction, steps are as follows:
(1) bad positions such as extravasated blood are rejected after chilled beef thawing and carry out finishing segmentation, take the beef 1000g divided
Be added pickled material carry out vacuum knead-salting, vacuum degree 98Kpa, tumbler work 10min, static 20min, total time 18h.
Pickled material is salt 22g, white sugar 8g, nitrite 0.06g, tripolyphosphate 4g, sodium isoascorbate 1.5g, water
150g。
(2) the good beef of knead-salting is scalded 10min processed in boiling water, until meat piece center after watery blood without pulling out；
(3) beef made that will scald is placed in stew in soy sauce liquid the stew in soy sauce 1h at 98 DEG C, and food-grade glucose 5g, L- are added later
Alanine 5g, brown sugar 4g impregnate 2.5h as germinant and carry out gemma induction；
Stew in soy sauce liquid is salt 27g, white sugar 13g, dark soy sauce 14g, Monascus color 0.7g, monosodium glutamate 3g, illiciumverum 2g, tsaoko 2g, cassia bark
1.5g, nutmeg 1.5g, fennel seeds 1.8g, cloves 0.8g, dried orange peel 1g, green onion 20g, ginger 20g, water 2000g.
(4) beef that stew in soy sauce and immersion are completed is pulled out, is vacuum-packed after being cooled to room temperature, and in 110 DEG C of medium temperatures
20min is handled under sterilization temperature.
Comparative example 1
This comparative example the difference from example 2 is that, be not used germinant.
Comparative example 2
This comparative example the difference from example 2 is that, glucose is used only as germinant.
Comparative example 3
This comparative example the difference from example 2 is that, l-Alanine is replaced with to the aspartic acid of equivalent.
Test example 1
This test example is using identical method respectively in stew in soy sauce beef prepared by Examples 1 to 2, comparative example 1~3
Gemma is detected.
The specific method is as follows:
" GB 4789.2-2016 food microbiological examination bacterium colony is total according to national standards for the finished product for taking by sterilization processing
Number measurement " it is detected, the bacterium of survival is determined using phase contrast microscope.
Testing result is as follows:
The different gemma induction processing of table 1 are to gemma inducing effect in spiced beef
| Group | Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Total plate count | 10 | 0 | 170 | 90 | 10 |
Spiced beef product detects the bacterium colony type in plate by microscopy, is determined as after gemma induction sterilization
Bacillus is remained as it can be seen from table 1 can be effectively reduced in product using the germinant induction mode in Examples 1 to 2
Number of spores, wherein 10 bacterium colonies are detected using scheme in embodiment 1, it may be possible to which the bacterium is formed by gemma to using
Germinant is without sensitivity response.Relatively large number of Bacillus colonies are detected in comparative example 1~2, are illustrated without using germinant
It induces or using only when a kind of germinant existing gemma during stew in soy sauce cannot sprouted completely, medium temperature used by causing is killed
Bacterium condition can not kill the gemma for being resistant to high temperature.Colony counts and embodiment 1 in comparative example 3 have no real difference, explanation
After the aspartic acid that l-Alanine is replaced with to equivalent, on the basis of embodiment 1, to inducing effect is sprouted, there is no further
It improves.
Test example 2
This test example is using identical method respectively to the guarantor of stew in soy sauce beef prepared by Examples 1 to 2, comparative example 1~3
The hiding time is detected.
The specific method is as follows: taking the finished product by sterilization processing to be saved at 25 DEG C, measurement is according to country within every 10 days
Standard " measurement of GB 4789.2-2016 food microbiological examination total plate count " is detected, and total plate count is counted；According to
Index judges shelf life in " GB/T 23586-2009 stewed meat products ".
Testing result such as Fig. 1.
As can be seen from Figure 1, after carrying out induction processing to gemma in spiced beef using different germinants, embodiment during preservation
Processing group sample shelf life is longer, wherein embodiment 2 obtained longest shelf life up to 210 days, and comparative example handles set product shelf life
It is relatively short, wherein it is most short without germinant processing group (comparative example 1) shelf life, it is 90 days, illustrates that gemma provided by the invention lures
The stewed meat products processing method of guiding method processing can effectively improve shelf life.Comparative example 3 is compared with Example 1 not
Have substantive difference, after the aspartic acid for illustrating to replace with l-Alanine equivalent, the amino acid being newly added to shelf life not
It further increases.
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (10)
1. a kind of stewed meat products processing method based on gemma induction, which is characterized in that using germinant to the meat after stew in soy sauce
Product carries out gemma induction；The germinant includes glucose, brown sugar.
2. the method according to claim 1, wherein the germinant further includes L~alanine.
3. method according to claim 1 or 2, which is characterized in that the germinant and the meat products after the stew in soy sauce
Weight ratio are as follows: 0.02~0.5:100.
4. method described in any one of claim 1 to 3, which is characterized in that the germinant is by glucose, L~the third
Propylhomoserin, brown sugar composition；
It is preferred that the weight ratio of the glucose, L~alanine, brown sugar is 5~10:3~8:2~5.
5. method according to any one of claims 1 to 4, which is characterized in that the germinant carries out gemma induction
Time is 1.5~3h.
6. method according to any one of claims 1 to 5, which is characterized in that induce at 100~110 DEG C gemma
Meat products afterwards is sterilized.
7. method described according to claim 1~any one of 6, which is characterized in that the stew in soy sauce temperature of meat products is 90~98
℃。
8. method according to any one of claims 1 to 7, which comprises the steps of:
(1) by after raw meat finishing segmentation, pickled material is added and is pickled；
(2) system of scalding is carried out to the meat pickled；
(3) meat made that will scald is placed in stew in soy sauce in stew in soy sauce liquid, and germinant is added later and impregnates progress gemma induction；
(4) it is sterilized after being vacuum-packed by the meat that gemma induces.
9. according to the method described in claim 8, it is characterized in that, pickled material described in step (1) is that every 1000 parts by weight are former
Expect that salt 18-22 parts, 8-12 parts of white sugar, 0.03-0.07 parts of nitrite, 3-5 parts of tripolyphosphate, different Vitamin C are added in meat
Sour sodium 1-2 parts, 100-200 parts of water；
Stew in soy sauce liquid described in step (3) is that salt 25-28 parts, 10-15 parts of white sugar, dark soy sauce are added in every 1000 raw material meat
14-18 parts, 0.4-0.8 parts of Monascus color, 2.0-3.0 parts of monosodium glutamate, 1.5-2.5 parts of illiciumverum, 1-2 parts of tsaoko, 1.5-2.5 parts of cassia bark,
1.0-1.5 parts of nutmeg, 1.2-2.0 parts of fennel seeds, 0.5-1.0 parts of cloves, 0.5-1.0 parts of dried orange peel, 10-20 parts of green onion, ginger 10-20
Part, 1500-2500 parts of water.
10. the stewed meat products being process using method described in any one of claim 1~9.
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