CN111084341A - Preparation method of sauce braised meat product rich in dietary fiber - Google Patents
Preparation method of sauce braised meat product rich in dietary fiber Download PDFInfo
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- CN111084341A CN111084341A CN201911381849.7A CN201911381849A CN111084341A CN 111084341 A CN111084341 A CN 111084341A CN 201911381849 A CN201911381849 A CN 201911381849A CN 111084341 A CN111084341 A CN 111084341A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, 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
- A23L13/70—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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Abstract
A method for preparing a sauce braised meat product rich in dietary fiber comprises the following steps: (1) preparing Maillard flavor peptide, (2) preparing oat superfine powder, (3) preparing dietary fiber fresh flavor powder, (4) pickling raw meat, and (5) curing sauce braised meat. The tenderness of the cooked meat product or processed meat product prepared by the invention is obviously improved compared with that of a common unfrozen product. The invention provides a method for preparing a sauce braised meat product rich in dietary fiber, which develops a set of preparation methods of Maillard flavor peptides by taking minced meat and plant protein meals as protein raw materials; preparing oat superfine powder by methods of steam explosion treatment, vacuum drying, superfine grinding and the like, and adding the oat superfine powder into the production of sauce braised meat products; meanwhile, a method for preparing the sauced meat product rich in dietary fiber and modulated and freshened by Maillard flavor peptide is developed.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for preparing a sauce braised meat product rich in dietary fiber.
Background
The sauce braised pork product is a cooked meat product prepared by adding seasonings such as table salt or soy sauce and spices into raw meat and boiling the raw meat together. The sauced marinated meat products have bright color, delicious taste, tender meat and unique flavor, are deeply favored by consumers in China, and the common varieties comprise sauced beef, sauced meat, marinated meat, sweet and sour spareribs, honeydew hoof pith and the like.
Oat contains rich carbonic acid compounds, fat, protein and trace elements and has high nutritional value, wherein the total cellulose content of the oat is 17-21%, the soluble dietary fiber (the main component is β -glucan) accounts for 1/3 of the total dietary fiber and is obviously higher than other grains, so the oat is a high-quality natural dietary fiber source.
The maillard reaction, also known as "non-enzymatic browning reaction", is a non-enzymatic browning reaction widely occurring in the food industry, and is a reaction between a carbonyl compound (reducing saccharide) and an amino compound (amino acid and protein). The Maillard peptide is a peptide derivative generated by Maillard reaction based on reducing sugar and low molecular amino compound, and the compound can compensate flavor loss caused by food processing and the like while enhancing the flavor characteristics of food, so the Maillard peptide is also called Maillard flavor peptide. The Maillard flavor peptide can amplify the accepting function of human taste to salty and delicate flavor receptors while enhancing the flavor of food, has the enhancing characteristic of' fresh and salty in one, can moderately reduce the using amount of salt and monosodium glutamate in food, particularly meat products, and can reduce the salinity while enhancing the freshness. In addition, the Maillard flavor peptide also has the functions of oxidation resistance and bacteriostasis, and has the function of prolonging the shelf life of food under certain conditions.
Disclosure of Invention
The invention aims to provide a method for preparing a sauce braised meat product rich in dietary fiber.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing a sauce braised meat product rich in dietary fiber comprises the following steps:
step 1: mixing the crushed meat and the meal protein raw material according to the mass ratio of 1:2-5 to obtain a mixture, and soaking the mixture in purified water at the temperature of 5-30 ℃ for 30-60 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, then mixing the mixture after the steam explosion, starch and purified water according to the mass ratio of 20-30:5-10:10-20, then adding the mixture into a double-screw extruder, controlling the temperature of a feeding section to be 50-60 ℃, the temperature of an extrusion section to be 60-70 ℃, the temperature of a metering section to be 70-80 ℃, the rotation speed of a screw to be 120-150r/min and the feeding speed to be 200g/min, and carrying out extrusion processing; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:5-10, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 55 +/-3 ℃, and carrying out enzymolysis for 3-5 h;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 90-150min to obtain a solution after Maillard reaction; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
step 2: soaking herba Avenae Fatuae in purified water of 5-30 deg.C for 3-5 hr; placing the soaked oat in steam explosion equipment, performing steam explosion treatment by adopting parameters of water-material ratio of 1: 5-6, pressure maintaining time of 150-;
and step 3: mixing the Maillard flavor peptide, the oat superfine powder and the spice according to the mass ratio of 1:5-10: 5-10 to obtain dietary fiber flavor powder; the spice comprises: 4-5 parts of star anise powder, 4-5 parts of cinnamon powder, 20-25 parts of tangerine peel powder, 4-5 parts of clove powder, 2-3 parts of kaempferia galangal powder, 5-8 parts of pepper powder, 4-5 parts of fennel powder, 6-10 parts of fragrant leaf powder, 10-15 parts of ginger powder, 2-3 parts of tsaoko powder and 0-20 parts of dry chilli powder;
and 4, step 4: cleaning raw material meat, draining surface water, and adding 2-5% of dietary fiber fresh powder, 0-5% of broad bean paste, 0-5% of oyster sauce, 1-1.5% of white granulated sugar, 5-7.5% of yellow wine, 2.5-3.5% of dark soy sauce, 0.5-2.0% of light soy sauce, 0.5-0.75% of table vinegar and 1-1.5% of table salt into the raw material meat; then putting the mixed material into a vacuum rolling machine for vacuum rolling and pickling treatment, wherein the vacuum rolling parameter conditions are that the vacuum gauge pressure is-0.06 to-0.10 Mpa, the rotating speed is 15 to 30r/min, the temperature is 15 to 30 ℃, and the time is 30 to 45 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.15-0.30MPa, the rolling and kneading rotating speed is 15-30r/min, the temperature is 15-30 ℃, and the processing time is 15-30 min;
and 5: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1: 45-50, heating to boil and decocting for 90-120 min; after the boiling is finished, filtering the materials by a sieve with 80-120 meshes, and collecting filtrate to obtain the soup; and (4) mixing the materials in the vacuum rolling and kneading machine in the step (4) with the soup stock according to the mass ratio of 1:1.5-2.5, putting the mixture into a boiling pot, heating to boil and boiling for 45-120min until meat is cured, thus obtaining the sauce braised meat product rich in dietary fibers.
The preferable technical scheme is as follows: the minced meat is at least one of beef, pork and chicken, and the beef, the pork and the chicken are leftover materials obtained by cutting and processing the beef, the pork and the chicken respectively; the meal protein raw material is at least one of soybean meal, peanut meal, rapeseed meal, sunflower seed meal, sesame cake and corn germ meal.
The preferable technical scheme is as follows: the starch is at least one of corn starch, wheat starch, sweet potato starch and cassava starch.
The preferable technical scheme is that the enzyme activity of the alkaline protease is 10-20 ten thousand U, the addition amount of the alkaline protease is 0.25-0.50% of the mass of the extruded material, the enzyme activity of the flavor protease is 10-20 ten thousand U, the addition amount of the flavor protease is 0.25-0.50% of the mass of the extruded material, the enzyme activity of the α -amylase is 10-20 ten thousand U, and the addition amount of the flavor protease is 0.25-0.50% of the mass of the extruded material.
The preferable technical scheme is as follows: the raw material meat is at least one of pork, beef, chicken, duck, goose, rabbit meat, donkey meat, mutton and quail meat.
The preferable technical scheme is as follows: the star anise powder, cinnamon powder, tangerine peel powder, clove powder, kaempferia galanga powder, paprika powder, fennel powder, fragrant leaf powder, ginger powder, tsaoko powder and dry chilli powder are prepared by respectively crushing dried star anise, cassia bark, tangerine peel, clove, kaempferia galanga, pepper, fennel, myrcia, ginger, tsaoko and dry chilli to 80-120 meshes.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the method takes the minced meat, the vegetable protein meal and the starch as raw materials, adopts methods such as steam explosion, double-screw extrusion, composite enzymolysis, microwave Maillard reaction and the like to prepare the Maillard flavor peptide, and the Maillard flavor peptide has rich flavor and good flavor-improving and freshness-increasing effects.
2. The invention prepares the oat superfine powder by methods of steam explosion treatment, vacuum drying, superfine grinding and the like, and adds the oat superfine powder into the production of the sauce braised meat product.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of sauce braised meat product rich in dietary fiber
A method for preparing a sauce braised meat product rich in dietary fiber is characterized by comprising the following technical steps.
(1) Preparation of Maillard flavor peptides
And (5) performing steam explosion treatment. Mixing the crushed meat raw material and the meal protein raw material according to the mass ratio of 1:3, and soaking for 50min at the temperature of 15 ℃ by using enough food-grade purified water; and (3) placing the soaked meal protein raw material in steam explosion equipment, performing steam explosion treatment by adopting parameters of a water-material ratio of 1:5.5, a pressure maintaining time of 140s and a steam pressure of 1.9MPa, and collecting the steam exploded material. The minced meat raw material is one or more of beef, pork and chicken, and is a leftover material obtained by cutting and processing the beef, the pork and the chicken, specifically, the leftover material obtained by cutting and processing the chicken. The meal protein raw material is one or more of soybean meal, peanut meal, rapeseed meal, sunflower seed meal, sesame cake and corn germ meal, and the embodiment is the peanut meal.
And (4) extruding by using double screws. Mixing the steam-exploded material, starch and food-grade purified water according to a mass ratio of 24:6: 14; adding the mixed material into a double-screw extruder at a uniform speed, controlling the temperature of a feeding section to be 55 ℃, the temperature of an extrusion section to be 65 ℃, the temperature of a metering section to be 75 ℃, the rotating speed of a screw to be 135r/min and the feeding speed to be 200g/min, and carrying out extrusion processing; and collecting the extruded material for later use. The starch is one or more of corn starch, wheat starch, sweet potato starch and tapioca starch, and the embodiment specifically refers to corn starch.
And (2) enzymolysis, mixing the extruded material and food-grade purified water according to a mass ratio of 1:7, adding alkaline protease, flavourzyme and α -amylase into the solution, keeping the temperature of the solution at 55 ℃ for enzymolysis for 4 hours, after the enzymolysis is finished, rapidly heating the solution to boiling, keeping the boiling state for 5 minutes, and inactivating the enzyme, wherein the enzyme activity of the alkaline protease is 15 ten thousand U, the addition amount of the flavourzyme is 0.37% of the mass of the extruded material, the enzyme activity of the flavourzyme is 15 ten thousand U, the addition amount of the flavourzyme is 0.36% of the mass of the extruded material, the enzyme activity of the α -amylase is 15 ten thousand U, and the addition amount of the amylase is 0.36% of the mass of the extruded material.
And (4) carrying out a Maillard reaction. Placing the enzyme-deactivated enzymolysis solution in microwave heating equipment with steam condensation collecting device at microwave frequency of 2450MHz and radiation intensity of 2w/cm2Under the condition, heating to boiling and boiling for 120min under the condition of heat preservation to obtain a solution after Maillard reaction for later use.
And (5) spray drying. Spray drying the solution after the Maillard reaction at the air inlet temperature of 170 ℃, the feed flow rate of 70ml/min and the spray head rotation speed of 23000r/min to obtain a powdery material, namely Maillard flavor peptide, for later use.
(2) Preparation of oat micropowder
Oat is treated by CCD color sorter to remove coarse pieces and particles with large color difference.
And (5) performing steam explosion treatment. Soaking the oat after color sorting in sufficient food-grade purified water at 20 ℃ for 4 h; and (3) placing the soaked oat in steam explosion equipment, and performing steam explosion treatment by adopting parameters of a water-material ratio of 1:5, a pressure maintaining time of 180s and a steam pressure of 2 MPa.
And (5) drying in vacuum. And (3) placing the oat subjected to steam explosion treatment in an environment with the vacuum gauge pressure of-0.090 MPa and the temperature of 85 ℃, and drying in vacuum until the water content is lower than 8%.
Micronizing. And (3) crushing the oat dried in vacuum to 600 meshes by adopting airflow superfine crushing equipment to obtain superfine oat powder subjected to steam explosion treatment for later use.
(3) Preparation of dietary fiber delicious powder
Mixing the Maillard flavor peptide, the oat superfine powder and the spice according to the mass ratio of 1: 7: 7 to obtain the dietary fiber delicious powder for later use.
The formula of the spice is as follows: 4 parts of star anise powder, 5 parts of cinnamon powder, 22 parts of tangerine peel powder, 4 parts of clove powder, 3 parts of kaempferia galanga powder, 6 parts of paprika powder, 4 parts of fennel powder, 8 parts of fragrant leaf powder, 12 parts of ginger powder, 2 parts of tsaoko powder and 20 parts of dry chilli powder.
The star anise powder, cinnamon powder, tangerine peel powder, clove powder, kaempferia galanga powder, paprika powder, fennel powder, fragrant leaf powder, ginger powder, tsaoko powder and dry chili powder are prepared by respectively crushing dried star anise, cassia bark, tangerine peel, clove, kaempferia galanga, pepper, fennel, myrcia, ginger, tsaoko and dry chili into 80-120 meshes.
(4) Pickling of meat raw material
The raw material meat is one of pork, beef, chicken, duck, goose, rabbit meat, donkey meat, mutton and quail meat. This example is specifically beef.
Rolling and kneading in vacuum for curing. Cleaning raw meat, draining surface water, adding 3.5% of dietary fiber flavor powder, 2.5% of broad bean paste, 2.5% of oyster sauce, 1.3% of white granulated sugar, 6% of yellow wine, 3% of dark soy sauce, 1% of light soy sauce, 0.6% of table vinegar and 1.2% of table salt; and then putting the mixed material into a vacuum rolling and kneading machine for vacuum rolling and pickling treatment, wherein the vacuum rolling and kneading parameter conditions are that the vacuum gauge pressure is-0.08 Mpa, the rotating speed is 25r/min, the temperature is 22 ℃, and the time is 50 min.
Filling nitrogen, pressurizing, rolling, kneading and curing. And (3) filling nitrogen into the vacuum rolling and kneading machine to ensure that positive pressure is formed in the rolling and kneading machine, the pressure is 0.25MPa, the rolling and kneading rotating speed is 22r/min, the temperature is 25 ℃, and the treatment time is 30 min.
The vacuum rolling and kneading machine has hygienic standard reaching food grade, and the rolling and kneading cavity can be vacuumized to form negative pressure environment and can also be filled with gas to form positive pressure environment.
(5) Curing of sauced meat
And (6) boiling the soup. Mixing pig bone, ox bone, chicken bone and food-grade purified water according to the mass ratio of 2:2:1:47, placing into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 100 min; after the boiling is finished, filtering the materials by a 100-mesh screen, and collecting filtrate to obtain the soup for later use.
And (5) cooking the sauced and marinated meat. Mixing the materials in the vacuum rolling machine and the soup base according to the mass ratio of 1:2, putting into a boiling pot, heating to boil and boiling for 80min, and collecting juice from the soup base when the meat is cured to obtain the sauce braised meat product rich in dietary fiber.
Example 2: preparation method of sauce braised meat product rich in dietary fiber
A method for preparing a sauce braised meat product rich in dietary fiber comprises the following steps:
step 1: mixing the crushed meat and the meal protein raw material according to the mass ratio of 1:2 to obtain a mixture, and soaking the mixture in purified water at the temperature of 5 ℃ for 30 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, mixing the mixture after the steam explosion treatment, starch and purified water according to the mass ratio of 20:5:10, adding the mixture into a double-screw extruder, and carrying out extrusion processing by controlling the temperature of a feeding section to be 50 ℃, the temperature of an extrusion section to be 60 ℃, the temperature of a metering section to be 70 ℃, the rotating speed of a screw to be 120r/min and the feeding speed to be 200 g/min; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:5, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 55 ℃, and carrying out enzymolysis for 3 hours;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 90min to obtain a solution after Maillard reaction; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
step 2: soaking herba Avenae Fatuae in purified water of 5 deg.C for 3 hr; placing the soaked oat in steam explosion equipment, performing steam explosion treatment by adopting parameters of water-material ratio of 1:5, pressure maintaining time of 150s and steam pressure of 1.8MPa, drying until the water content is less than or equal to 8%, and then crushing the dried oat to 500 meshes to obtain oat superfine powder for later use;
and step 3: mixing the Maillard flavor peptide, the oat superfine powder and the spice according to the mass ratio of 1:5: 5 to obtain dietary fiber delicious powder; the spice comprises: 4 parts of star anise powder, 4 parts of cinnamon powder, 20 parts of tangerine peel powder, 4 parts of clove powder, 2 parts of kaempferia galanga powder, 5 parts of paprika powder, 4 parts of fennel powder, 6 parts of fragrant leaf powder, 10 parts of ginger powder and 2 parts of tsaoko powder;
and 4, step 4: cleaning raw material meat, draining off surface water, and adding 2% of dietary fiber fresh powder, 5% of oyster sauce, 1.5% of white granulated sugar, 5% of yellow wine, 2.5% of dark soy sauce, 2.0% of light soy sauce, 0.75% of table vinegar and 1% of salt into the raw material meat; then putting the mixed material into a vacuum rolling and kneading machine for vacuum rolling and pickling treatment, wherein the parameter conditions of vacuum rolling and kneading are that the vacuum gauge pressure is-0.06 Mpa, the rotating speed is 15r/min, the temperature is 15 ℃, and the time is 30 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.15MPa, the rolling and kneading rotating speed is 15r/min, the temperature is 15 ℃, and the treatment time is 15 min;
and 5: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1: 45, heating to boil and decocting for 90 min; after the boiling is finished, filtering the materials by a 80-mesh screen, and collecting filtrate to obtain the bottom soup; and (4) mixing the materials in the vacuum rolling and kneading machine in the step (4) with the soup stock according to the mass ratio of 1:1.5, putting the mixture into a boiling pot, heating to boil and boiling for 45min until meat is cured, thus obtaining the sauce braised meat product rich in dietary fibers.
The preferable technical scheme is as follows: the minced meat is beef and pork, and the weight ratio of the minced meat to the minced meat is 1:2, the beef and the pork are leftover materials obtained by cutting and processing the beef, the pork and the chicken; the meal protein raw materials are peanut meal, rapeseed meal and sunflower seed meal according to the weight ratio of 1: 1:2 in mass ratio.
The preferable technical scheme is as follows: the starch is wheat starch and sweet potato starch according to the weight ratio of 1:1 in mass ratio.
The preferable technical scheme is that the enzyme activity of the alkaline protease is 10 ten thousand U, the addition amount of the alkaline protease is 0.50 percent of the mass of the extruded material, the enzyme activity of the flavor protease is 10 ten thousand U, the addition amount of the flavor protease is 0.50 percent of the mass of the extruded material, the enzyme activity of the α -amylase is 10 ten thousand U, and the addition amount of the α -amylase is 0.50 percent of the mass of the extruded material.
The preferable technical scheme is as follows: the raw material meat is pork and beef, and the weight ratio of the raw material meat to the raw material meat is 1:1 in mass ratio.
The preferable technical scheme is as follows: the star anise powder, cinnamon powder, tangerine peel powder, clove powder, kaempferia galanga powder, paprika powder, fennel powder, fragrant leaf powder, ginger powder, tsaoko powder and dry chilli powder are prepared by respectively crushing dried star anise, cassia bark, tangerine peel, clove, kaempferia galanga, pepper, fennel, myrcia, ginger, tsaoko and dry chilli to 80-120 meshes.
Example 3: preparation method of sauce braised meat product rich in dietary fiber
A method for preparing a sauce braised meat product rich in dietary fiber comprises the following steps:
step 1: mixing the crushed meat and the meal protein raw material according to the mass ratio of 1:5 to obtain a mixture, and soaking the mixture in purified water at the temperature of 30 ℃ for 60 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, then mixing the mixture after the steam explosion, starch and purified water according to the mass ratio of 30:10: 20, then adding the mixture into a double-screw extruder, and carrying out extrusion processing by controlling the temperature of a feeding section to be 60 ℃, the temperature of an extrusion section to be 70 ℃, the temperature of a metering section to be 80 ℃, the rotating speed of a screw to be 150r/min and the feeding speed to be 200 g/min; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:10, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 58 ℃, and carrying out enzymolysis for 5 hours;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 150min to obtain a solution after Maillard reaction; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
step 2: soaking herba Avenae Fatuae in purified water of 30 deg.C for 5 hr; placing the soaked oat in steam explosion equipment, performing steam explosion treatment by adopting parameters of water-material ratio of 1: 6, pressure maintaining time of 200s and steam pressure of 2.4MPa, drying until the water content is less than or equal to 8%, and then crushing the dried oat to 700 meshes to obtain oat superfine powder for later use;
and step 3: mixing the Maillard flavor peptide, the oat superfine powder and the spice according to the mass ratio of 1:10:10 to obtain dietary fiber delicious powder; the spice comprises: 5 parts by weight of star anise powder, 5 parts by weight of cinnamon powder, 25 parts by weight of tangerine peel powder, 5 parts by weight of clove powder, 3 parts by weight of kaempferia galangal powder, 8 parts by weight of paprika powder, 5 parts by weight of fennel powder, 10 parts by weight of fragrant leaf powder, 15 parts by weight of ginger powder, 3 parts by weight of tsaoko powder and 0-20 parts by weight of dry chilli powder;
and 4, step 4: cleaning raw material meat, draining off surface water, and adding dietary fiber fresh powder 5 wt%, broad bean paste 5 wt%, white granulated sugar 1 wt%, yellow wine 7.5 wt%, dark soy sauce 3.5 wt%, light soy sauce 0.5 wt%, vinegar 0.5 wt% and salt 1.5 wt% into the raw material meat; then putting the mixed material into a vacuum rolling and kneading machine for vacuum rolling and pickling treatment, wherein the parameter conditions of vacuum rolling and kneading are that the vacuum gauge pressure is-0.10 Mpa, the rotating speed is 30r/min, the temperature is 30 ℃, and the time is 45 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.30MPa, the rolling and kneading rotating speed is 30r/min, the temperature is 30 ℃, and the treatment time is 30 min;
and 5: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1: 50, heating to boil and decocting for 120 min; after the boiling is finished, filtering the materials by a 120-mesh screen, and collecting filtrate to obtain the bottom soup; and (4) mixing the materials in the vacuum rolling and kneading machine in the step (4) with the soup stock according to the mass ratio of 1: 2.5, putting the mixture into a boiling pot, heating to boil and boiling for 120min until meat is cured, thus obtaining the sauce braised meat product rich in dietary fibers.
The preferable technical scheme is as follows: the minced meat is leftover materials obtained by cutting and processing chicken; the meal protein raw material is rapeseed meal.
The preferable technical scheme is as follows: the starch is sweet potato starch.
The preferable technical scheme is that the enzyme activity of the alkaline protease is 20 ten thousand U, the addition amount of the alkaline protease is 0.25 percent of the mass of the extruded material, the enzyme activity of the flavor protease is 10 ten thousand U, the addition amount of the flavor protease is 0.50 percent of the mass of the extruded material, the enzyme activity of the α -amylase is 10 ten thousand U, and the addition amount of the flavor protease is 0.50 percent of the mass of the extruded material.
The preferable technical scheme is as follows: the raw material meat is duck meat.
The preferable technical scheme is as follows: the star anise powder, cinnamon powder, tangerine peel powder, clove powder, kaempferia galanga powder, paprika powder, fennel powder, fragrant leaf powder, ginger powder, tsaoko powder and dry chilli powder are prepared by respectively crushing dried star anise, cassia bark, tangerine peel, clove, kaempferia galanga, pepper, fennel, myrcia, ginger, tsaoko and dry chilli to 80-120 meshes.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (6)
1. A method for preparing a sauce braised meat product rich in dietary fiber is characterized in that: comprises the following steps:
step 1: mixing the crushed meat and the meal protein raw material according to the mass ratio of 1:2-5 to obtain a mixture, and soaking the mixture in purified water at the temperature of 5-30 ℃ for 30-60 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, then mixing the mixture after the steam explosion, starch and purified water according to the mass ratio of 20-30:5-10:10-20, then adding the mixture into a double-screw extruder, controlling the temperature of a feeding section to be 50-60 ℃, the temperature of an extrusion section to be 60-70 ℃, the temperature of a metering section to be 70-80 ℃, the rotation speed of a screw to be 120-150r/min and the feeding speed to be 200g/min, and carrying out extrusion processing; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:5-10, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 55 +/-3 ℃, and carrying out enzymolysis for 3-5 h;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 90-150min to obtain a solution after Maillard reaction; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
step 2: soaking herba Avenae Fatuae in purified water of 5-30 deg.C for 3-5 hr; placing the soaked oat in steam explosion equipment, performing steam explosion treatment by adopting parameters of water-material ratio of 1: 5-6, pressure maintaining time of 150-;
and step 3: mixing the Maillard flavor peptide, the oat superfine powder and the spice according to the mass ratio of 1:5-10: 5-10 to obtain dietary fiber flavor powder; the spice comprises: 4-5 parts of star anise powder, 4-5 parts of cinnamon powder, 20-25 parts of tangerine peel powder, 4-5 parts of clove powder, 2-3 parts of kaempferia galangal powder, 5-8 parts of pepper powder, 4-5 parts of fennel powder, 6-10 parts of fragrant leaf powder, 10-15 parts of ginger powder, 2-3 parts of tsaoko powder and 0-20 parts of dry chilli powder;
and 4, step 4: cleaning raw material meat, draining surface water, and adding 2-5% of dietary fiber fresh powder, 0-5% of broad bean paste, 0-5% of oyster sauce, 1-1.5% of white granulated sugar, 5-7.5% of yellow wine, 2.5-3.5% of dark soy sauce, 0.5-2.0% of light soy sauce, 0.5-0.75% of table vinegar and 1-1.5% of table salt into the raw material meat; then putting the mixed material into a vacuum rolling machine for vacuum rolling and pickling treatment, wherein the vacuum rolling parameter conditions are that the vacuum gauge pressure is-0.06 to-0.10 Mpa, the rotating speed is 15 to 30r/min, the temperature is 15 to 30 ℃, and the time is 30 to 45 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.15-0.30MPa, the rolling and kneading rotating speed is 15-30r/min, the temperature is 15-30 ℃, and the processing time is 15-30 min;
and 5: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1: 45-50, heating to boil and decocting for 90-120 min; after the boiling is finished, filtering the materials by a sieve with 80-120 meshes, and collecting filtrate to obtain the soup; and (4) mixing the materials in the vacuum rolling and kneading machine in the step (4) with the soup stock according to the mass ratio of 1:1.5-2.5, putting the mixture into a boiling pot, heating to boil and boiling for 45-120min until meat is cured, thus obtaining the sauce braised meat product rich in dietary fibers.
2. The method for preparing a soy sauce marinated meat product rich in dietary fiber as claimed in claim 1, characterized in that: the minced meat is at least one of beef, pork and chicken, and the beef, the pork and the chicken are leftover materials obtained by cutting and processing the beef, the pork and the chicken respectively; the meal protein raw material is at least one of soybean meal, peanut meal, rapeseed meal, sunflower seed meal, sesame cake and corn germ meal.
3. The method for preparing a soy sauce marinated meat product rich in dietary fiber as claimed in claim 1, characterized in that: the starch is at least one of corn starch, wheat starch, sweet potato starch and cassava starch.
4. The method for preparing the sauce braised meat product rich in dietary fiber according to claim 1, wherein the enzyme activity of the alkaline protease is 10-20 ten thousand U, the addition amount of the alkaline protease is 0.25-0.50% of the mass of the extruded material, the enzyme activity of the flavor protease is 10-20 ten thousand U, the addition amount of the flavor protease is 0.25-0.50% of the mass of the extruded material, and the enzyme activity of the α -amylase is 10-20 ten thousand U, and the addition amount of the flavor protease is 0.25-0.50% of the mass of the extruded material.
5. The method for preparing a soy sauce marinated meat product rich in dietary fiber as claimed in claim 1, characterized in that: the raw material meat is at least one of pork, beef, chicken, duck, goose, rabbit meat, donkey meat, mutton and quail meat.
6. The method for preparing a soy sauce marinated meat product rich in dietary fiber as claimed in claim 1, characterized in that: the star anise powder, cinnamon powder, tangerine peel powder, clove powder, kaempferia galanga powder, paprika powder, fennel powder, fragrant leaf powder, ginger powder, tsaoko powder and dry chilli powder are prepared by respectively crushing dried star anise, cassia bark, tangerine peel, clove, kaempferia galanga, pepper, fennel, myrcia, ginger, tsaoko and dry chilli to 80-120 meshes.
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| CN111955678A (en) * | 2020-09-02 | 2020-11-20 | 合肥工业大学 | Processing method of collagen-rich instant poultry neck |
| CN112690410A (en) * | 2020-12-30 | 2021-04-23 | 安徽省春峰食品有限责任公司 | Sauced meat rich in dietary fiber and preparation method thereof |
| CN114304531A (en) * | 2022-01-04 | 2022-04-12 | 广州浩林创亿食品有限公司 | Processing method of pickled beef and pickling material |
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| CN110547410A (en) * | 2019-09-24 | 2019-12-10 | 安徽舒香食品有限公司 | Preparation method of sauce braised meat product modulated by Maillard flavor peptide |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111955678A (en) * | 2020-09-02 | 2020-11-20 | 合肥工业大学 | Processing method of collagen-rich instant poultry neck |
| CN112690410A (en) * | 2020-12-30 | 2021-04-23 | 安徽省春峰食品有限责任公司 | Sauced meat rich in dietary fiber and preparation method thereof |
| CN114304531A (en) * | 2022-01-04 | 2022-04-12 | 广州浩林创亿食品有限公司 | Processing method of pickled beef and pickling material |
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