CN111264751A - 一种调理猪排的护色方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及调理肉制品技术领域,尤其是一种调理猪排的护色方法,其工艺流程为原料肉解冻→修整→腌制液注射→滚揉腌制→灌装→冷冻→切片包装→18℃冻藏;所述腌制液配方为:以原料肉质量比计,盐1‑2%、味精0.2‑0.4%、糖0.4‑06%、白胡椒0.08‑0.12%、三聚磷酸钠0.4‑0.6%、碳酸氢钠0.08‑0.12%、姜粉0.15‑0.25%、血红素0.05‑0.20%,冰水28‑32%。本发明以血红素用于调理猪排护色,而且通过大量实验摸索到了最佳的添加量,实验结果证明,加入血红素的调理猪排在反复解冻后,气味前后差别不明显,风味变化不大;而且猪排的红度值、黄度值变化不显著。
Description
技术领域
本发明涉及调理肉制品技术领域,具体领域为一种调理猪排的护色方法。
背景技术
CN201910099018.4提供了一种针对调理肉制品护色保鲜复配抗氧化剂、制备方法及其应用,所述复配抗氧化剂包括以下质量百分比的原料:迷迭香提取物1-30%、乳酸链球菌素0.3-10%和ε-聚赖氨酸盐0.3-10%。
CN201710985502.8公开了一种肉制品护色保鲜的方法,包括:将肉制品在清水中浸泡清洗,浸泡清洗时间为5分钟;捞出肉制品并烘干;将肉制品浸泡于含有臭氧的清水中,臭氧浓度为8mg/L,浸泡时间为15分钟;捞出肉制品并沥干;将肉制品浸泡于复合保鲜液中,复合保鲜液由1.5%壳聚糖、0.3%茶多酚、0.5%VC及0.5%蜂胶组成;捞出肉制品并晾干,在肉制品保鲜膜内壁涂抹一层复合保鲜液,用保鲜膜真空包装,并冷藏。
CN201810323967.1公开了一种调理鸭胸肉的护色方法,包括:1)将冷冻的鸭胸肉置于空气中解冻,用切片机切成厚度均匀的片状,剔除表面明显的脂肪和结缔组织,然后将其修整成大小均一的块状;2)将提前配好的腌制液与切片鸭胸肉一起滚揉30min,随后将样品放入4℃下静腌16h;3)将上述腌制后的鸭胸肉置于-20℃冻库冷冻20h,使其中心温度降至-18℃,最终将样品置于-10℃冰箱中贮藏。使用不同浓度的迷迭香提取物、生姜提取物作为护色剂。
该方案的缺点在于:迭迭香提取物为外源添加物,对神经系统具有刺激性,含迭迭香的食品不适合高血压和癫痫患者。此技术中仅测定储藏天数中护色剂对鸭胸肉色泽、脂肪氧化速率的影响,因鸭胸肉要在冷冻过程中贮藏,在运输、销售过程中涉及反复冻融问题,未涉及反复冻融下鸭胸肉各品质变化。
CN201711210594.9公开了一种提高肉制品色泽稳定性的方法。在鲜肉块的表面上喷洒转铁蛋白水溶液并涂抹均匀,在鲜碎肉或者鲜肉糜中加入转铁蛋白粉并混合均匀,静置30~50min,直接贮藏或添加辅料后加工成品,形成色泽稳定的终产物,色泽稳定表现为肉色鲜红,并能够维持10天以上。
该方案的缺点在于:加入转铁蛋白从肉制品原本的基础上进行色泽的稳定,杜绝了染色这一方式,只适用于原本颜色就鲜红的、色泽好的一类肉制品。但像猪肉这类肉制品,经屠宰分割后送往车间,在运输过程中经过反复冻融,肌红蛋白的含量减少,导致肉色变浅,甚至呈现浅白色,感官较差。当使用这些原料肉进行处理加工时,即使加入了像转铁蛋白这类能稳定色泽的辅料,也不会使肌红蛋白的含量增加,肉品的颜色鲜艳,还是成为影响消费者购买的一个重要因素。
现代工业化生产调理猪排过程中会添加适量的辣椒红素,以赋予调理猪排诱人的色泽,提高消费者对产品的购买欲。但辣椒红素对光照和温度极为敏感,因此含有辣椒红素的产品在运输、贮藏、销售过程中容易发生氧化降解而使产品出现褪色现象,大大影响了产品的感官品质和商业价值。GB/2760中唯一允许的在调理肉制品中使用的色素是辣椒红素,色素种类单一,限制了调理肉制品的发展。
发明内容
为解决上述技术问题,本发明提供了一种调理猪排的护色方法。
为实现上述目的,本发明提供如下技术方案:
一种调理猪排的护色方法,其工艺流程为:原料肉解冻→修整→腌制液注射→滚揉腌制→灌装→冷冻→切片包装→-18℃冻藏;
所述腌制液配方为:以原料肉质量比计,盐1-2%、味精0.2-0.4%、糖0.4-06%、白胡椒0.08-0.12%、三聚磷酸钠0.4-0.6%、碳酸氢钠0.08-0.12%、姜粉0.15-0.25%、血红素0.05-0.20%,冰水28-32%。
修整步骤中,将解冻后的猪肉原料中的脂肪、筋膜剔除后切割成体积约为10×10×2.5cm,质量约为250g大小的肉块备用。
腌制液注射步骤中,将冰水与配料搅拌均匀后进行注射,注射率为70%。
滚揉腌制步骤中,滚揉条件为腌制温度0-4℃,真空度<70kpa,转速20r/min,滚揉时间20min,间歇时间10min,滚揉总时长2h。
灌装步骤中,将腌制好的肉块灌入纤维肠衣中。
冷冻步骤中,放入-18℃下冷冻2d定型。
切片包装步骤中,猪排切片大小为直径8.5cm,厚度2cm。
与现有技术相比,本发明创造性的提出了以血红素代替辣椒红素用于调理猪排护色,而且通过大量实验摸索到了最佳的添加量,实验结果证明,加入血红素的调理猪排在反复解冻后,气味前后差别不明显,风味变化不大;而且猪排的红度值、黄度值变化不显著。
血红素作为天然猪血副产物,由一个铁原子和四个卟啉环构成的,卟啉是由四个吡咯通过亚甲桥连接构成的平面环,在色素中起发色基团的作用;着色能力强、耐受反复冻融性好,可赋予调理猪排良好的红度值,相比辣椒红素大大降低其黄度值,可作为天然色素备选之一。另外,血红素是血液中重要的营养素,含铁量高,人体对血红素中铁的吸收率是无机铁的3倍,血液中的卟啉铁对于改善由于食物中缺铁所造成的缺铁性贫血效果明显。血红素作为天然的食品添加剂,能够保证食品良好的品质和安全性。
附图说明
图1为调理猪排色泽随血红素添加量增加的柱状图,其中ck为对比例1,0.05%X为实施例2,0.10%X为实施例3,0.15%X为实施例4,0.20%X为实施例5,0.08%L为对比例2。
注:图中字母不同表示差异显著(P<0.05)。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种调理猪排的护色方法,其具体方法为:
(1)原料肉解冻;
(2)修整:将解冻后的猪肉原料中的脂肪、筋膜剔除后切割成体积约为10×10×2.5cm,质量约为250g大小的肉块备用;
(3)腌制液注射:将冰水与配料搅拌均匀后进行注射,注射率为70%。腌制液配方为:以原料肉质量比计,盐1-2%、味精0.2-0.4%、糖0.4-06%、白胡椒0.08-0.12%、三聚磷酸钠0.4-0.6%、碳酸氢钠0.08-0.12%、姜粉0.15-0.25%、血红素0.05-0.20%,冰水28-32%;
(4)滚揉腌制:滚揉条件为腌制温度0-4℃,真空度<70kpa,转速20r/min,滚揉时间20min,间歇时间10min,滚揉总时长2h;
(5)灌装:将腌制好的肉块灌入纤维肠衣中;
(6)冷冻:放入-18℃下冷冻2d定型;
(7)切片包装:猪排的切片大小为直径8.5cm,厚度2cm
(8)-18℃冻藏。
实施例2
将实施例1中的腌制液配方调整为:盐1.5%、味精0.3%、糖0.5%、白胡椒0.1%、三聚磷酸钠0.5%、碳酸氢钠0.1%、姜粉0.2%、血红素0.05%、冰水30%。其余工艺条件不变。
实施例3
将实施例2中的腌制液配方中的血红素调整为0.10%,其余配料加量及工艺条件不变。
实施例4
将实施例2中的腌制液配方中的血红素调整为0.15%,其余配料加量及工艺条件不变。
实施例5
将实施例2中的腌制液配方中的血红素调整为0.20%,其余配料加量及工艺条件不变。
对比例1
将实施例2中的腌制液配方中的血红素去除,其余配料加量及工艺条件不变。
对比例2
将实施例2中的腌制液配方中的血红素调整为辣椒红素,加量为0.08%,其余配料加量及工艺条件不变。
将实施例2-5及对比例1-2最终制得的调理猪排在-18℃冰柜冷冻5d后测定各指标,进行以下对比。
一、色差测定:
将冷冻过的调理猪排样品置于4℃冰箱中进行解冻,当样品中心温度达到2℃左右时,取出样品,用滤纸吸去样品表面多余的水分,再用色差仪测定样品表面颜色。测定前用白板进行仪器校准,测量区域为8mm,选用D65光源(10°),结果用红度值(红/绿),黄度值(黄/蓝)表示。冻融色差测定猪排冷冻12h取出解冻后测定第一次色差,测定完后继续冷冻12h,取出解冻测定第二次色差,第三次色差操作步骤相同。
二、风味测定:
进样量800μL;顶空加热温度65℃;顶空加热时间180s;延滞采集时间480s,数据采集时间120s;采集周期1.0s;流速150mL·min-1,顶空注射体积500μL,注射速度500μL·s-1,注射总体积3.0mL。
三、感官评价:
邀请5名食品专业的研究生和5名雨润肉食品公司技术部人员组成评定小组,先明确实验目的、意义及感官评定的指标和注意事项,采用双盲法进行检验。主要对产品的色泽、气味、组织状态、口感和整体可接受性进行评定,每项指标的最高得分为10分,最低为1分,根据评分来判定样品的优劣。
结果显示:
1、如图1所示,随着血红素添加量的增加,调理猪排红度值上升,添加量超过0.10%水平时,红度值显著上升(P<0.05),其值高于0.08%辣椒红素的红度值。随着血红素添加量的增加,黄度值上升,但效果不显著(P>0.05),0.08%辣椒红素黄度值显著大于血红素、空白组。
2、结合血红素及辣椒红素感官评价结果:0.10%血红素>0.05%血红素>0.08%辣椒红素>0%血红素>0.15%血红素>0.20%血红素。结合感官评价确定最后血红素在调理猪排中的最佳添加量为0.10%。最终确定血红素在调理猪排中的最适添加量为0.10%。
3、对添加0.10%血红素、0.08%辣椒红素猪排进行三次冻融红度值、黄度值、风味进行测定后,发现三次解冻后猪排的红度值、黄度值变化不显著。电子鼻分析中主成分1的方差贡献率(98.057%)远远大于主成分2的方差贡献率(1.807%),表明样品间在横坐标上的距离越大,其差异也越大;而样品在纵坐标上的距离即使很大,由于主成分2的贡献率相对较小,其实际差异有也不会很大。因此可以得出,血红素经过三次冻融后分布区域分离较近,说明在反复解冻后,气味前后差别不明显,风味变化不大。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种调理猪排的护色方法,其特征在于:其工艺流程为原料肉解冻→修整→腌制液注射→滚揉腌制→灌装→冷冻→切片包装→-18℃冻藏;
所述腌制液配方为:以原料肉质量比计,盐1-2%、味精0.2-0.4%、糖0.4-06%、白胡椒0.08-0.12%、三聚磷酸钠0.4-0.6%、碳酸氢钠0.08-0.12%、姜粉0.15-0.25%、血红素0.05-0.20%,冰水28-32%。
2.根据权利要求1所述的调理猪排的护色方法,其特征在于:所述修整步骤中,将解冻后的猪肉原料中的脂肪、筋膜剔除后切割成体积约为10×10×2.5cm,质量约为250g大小的肉块备用。
3.根据权利要求1所述的调理猪排的护色方法,其特征在于:所述腌制液注射步骤中,将冰水与配料搅拌均匀后进行注射,注射率为70%。
4.根据权利要求1所述的调理猪排的护色方法,其特征在于:所述滚揉腌制步骤中,滚揉条件为腌制温度0-4℃,真空度<70kpa,转速20r/min,滚揉时间20min,间歇时间10min,滚揉总时长2h。
5.根据权利要求1所述的调理猪排的护色方法,其特征在于:所述灌装步骤中,将腌制好的肉块灌入纤维肠衣中。
6.根据权利要求1所述的调理猪排的护色方法,其特征在于:所述冷冻步骤中,放入-18℃下冷冻2d定型。
7.根据权利要求1所述的调理猪排的护色方法,其特征在于:所述切片包装步骤中,猪排切片大小为直径8.5cm,厚度2cm。
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CN104013019A (zh) * | 2014-06-14 | 2014-09-03 | 青岛农业大学 | 一种天然补铁有色鸡肉肠及其制作方法 |
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