CN111567747A - 一种低钠盐酱卤禽肉制品的加工方法 - Google Patents
一种低钠盐酱卤禽肉制品的加工方法 Download PDFInfo
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- CN111567747A CN111567747A CN202010422671.2A CN202010422671A CN111567747A CN 111567747 A CN111567747 A CN 111567747A CN 202010422671 A CN202010422671 A CN 202010422671A CN 111567747 A CN111567747 A CN 111567747A
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- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
一种低钠盐酱卤禽肉制品的加工方法,包括以下技术步骤。(1)屠宰净膛、(2)制备咸味肽、(3)复合盐超声波辅助腌制、(4)制备酱卤汤、(5)酱卤汤煮制、(6)杀菌与形成保鲜膜层。本发明制得的低钠盐酱卤禽肉制品,较普通产品的钠盐含量降低50‑70%,风味优良,货架期长。
Description
技术领域
本发明属于食品加工技术领域,涉及一种低钠盐酱卤禽肉制品的加工方法。
背景技术
钠离子是细胞外液主要阳离子,在维持细胞外液晶体渗透压中起重要作用。人体中,钠离子在维持神经和肌肉应激性、细胞膜通透性等方面起着重要作用。然而,如果人体内钠离子积聚过多,细胞渗透压就要变动,人体为了保持一定的渗透压,就会吸收大量的水分,整个血液的容量也就增多,从而使心脏负荷过重,诱发或加重心力衰竭症状;同时,还会造成血压升高、动脉硬化等。
钠盐是指有钠离子和酸根离子化合而成的盐类。食盐是常见的钠盐,也是人体中钠离子的主要来源。目前人们的钠盐摄入量普遍超标,过多摄入钠盐会诱发多种疾病,严重影响人体健康,因此积极减少肉制品中的钠盐含量是肉制品行业所面临的重要任务。食盐是酱卤肉制品中非常重要的调味料,目前在酱卤肉制品的生产中大量使用。随着生活水平的提高,酱卤肉制品在人们日常饮食中的比重逐步增大,已成为食盐的第二大摄入来源,从酱卤肉制品中摄入的食盐约占总摄入食盐的25%。目前我国人均食盐摄入量约12g/d (城市10.9g/d,农村12.4g/d),远超世界卫生组织(WHO)所推荐的摄入量上限5g/d。食盐中存在大量的钠离子,经食物被摄入人体后,钠离子会在体内积累,引起血压升高,并诱发多种心血管疾病,已经引起WHO和多国卫生部门的高度重视。如何有效降低酱卤肉制品中的钠盐含量,已是肉制品行业亟需解决的技术难题。
食盐是目前酱卤肉制品加工中必不可少的配料,它具有十分重要的作用。食盐主要具有三个方面的作用:调味-能够满足消费者对风味的感官需求;防腐-能够抑制微生物的生长延长肉制品的货架期;调整质构-能够使肌原纤维蛋白溶出并促使形成具有弹性的凝胶。直接降低酱卤肉制品中盐的含量会使酱卤肉制品风味和质构发生劣变,并且会大大缩短其货架期,所以开发一种低钠盐酱卤肉制品的新型加工工艺是目前亟待解决的问题。
发明内容
本发明的目的在于提供一种低钠盐酱卤禽肉制品的加工方法。
为实现上述目的及其他相关目的,本发明提供的技术方案是:一种低钠盐酱卤禽肉制品的加工方法,包括下列步骤:
步骤1:将禽原料宰杀放血,收集血液,禽体浸烫去毛,右翅下开口净膛,斩去翅尖、脚爪;然后,在0-15℃的纯化水中浸泡1-2h,洗净残碎内脏和残血后,得到禽肉胴体,室温下晾挂l-2h,沥干水分;
步骤2:将血液放置于离心机中进行离心分离,转速12000-16000rmp、离心时间5-10min,取上清液;向上清液中加入胰蛋白酶、中性蛋白酶和木瓜蛋白酶,在37-38℃温度条件下进行酶解得酶解液;将酶解液置于膜浓缩装备中浓缩脱水,膜过滤孔径为1kDa、操作压力为0.5-2.5Mpa,收集滤过液;对滤过液进行喷雾干燥,得到的粉末即为咸味肽;
步骤3:将禽肉胴体质量5-7%的复合盐均匀涂擦在禽肉胴体表面,然后将禽肉胴体逐个、逐层的整齐放置到腌制缸中,常温腌制3-5h;对腌制缸中的物料每间隔8-10min启动超声波处理一次,超声波频率25-35KHz、功率密度0.3-0.5W/cm2,每次处理时间2.5-3.0min;所述复合盐的制备方法包括:将28-32重量份的NaCl、8-12重量份的KCl、1.5-2.5重量份的CaCl2、0.8-1.2份核苷酸、50-60重量份的咸味肽、0.8-1.2重量份的肌酐、0.8-1.2重量份的肌酸和0.04-0.06重量份的亚麻籽胶,混合均匀得到复合盐;
步骤4:将酱卤料与纯化水按质量比1:3-5混合,然后放置到带有蒸汽冷凝收集装置的食不锈钢熬煮装置中,加热至沸腾并熬煮3-5h;熬煮完成后,将物料经过60-80目筛网过滤,收集滤液得到酱卤汤;酱卤料的原料配方包括下列重量份的原料:0-20重量份的黄豆酱、0-5重量份的辣椒酱、8-12重量份的草寇、5-9重量份的肉蔻、4-7重量份的小茴香、5-6重量份的干生姜、5-8重量份的花椒、3-8重量份的陈皮、3-5重量份的肉桂、1-2重量份的丁香,1-2重量份的味精,2-4重量份的鸡精;
步骤5:将腌制后的禽肉胴体与酱卤汤按质量比1: 2.5-5.0混合,放入煮锅中,加热至沸腾并煮制35-50min,取出禽肉胴体,沥干酱卤汤;
步骤6:将步骤5得到的禽肉胴体浸没到复合保鲜剂溶液;所述复合保鲜剂溶液的制备方法包括将生物保鲜剂与纯化水按质量比1:8-10混合,搅拌均匀,即得到复合保鲜剂溶液;所述生物保鲜剂的原料配方包括下列重量份的原料:35-45重量份的乳酸链球菌肽、4-6重量份的葡聚糖酸内脂、4-6重量份的海藻糖、1.5-2.5重量份的乳酸钠、2-4重量份的乳酸链球菌素、2-4重量份的α-聚赖氨酸、1.5-2.5重量份的柠檬酸、25-35重量份的壳聚糖、8-12重量份的果胶;
步骤7:将禽肉胴体从复合保鲜剂溶液中取出,悬挂放置到真空干燥箱中,采用真空表压-0.08~-0.10Mpa、温度75-85℃的真空低温干燥处理10-15min,至禽肉胴体表面紧实,即可使禽肉胴体表面悬挂的复合保鲜剂溶液干燥脱水,形成粘附于禽肉胴体表面的保鲜膜层。
优选的技术方案为:所述禽原料为鲜活的鸡、鸭、鹅、肉鸽、番鸭、鹌鹑中的至少一种。
优选的技术方案为:每公斤血浆中加入550-650mmol的胰蛋白酶、450-550mmol的中性蛋白酶和750-850mmol的木瓜蛋白酶;所述胰蛋白酶、中性蛋白酶、木瓜蛋白酶,酶活力均为10-20万U。
优选的技术方案为:喷雾干燥的工艺条件为:进风温度:170-260℃,出风温度:70-100℃,入料流量50-100ml/min、喷头转速20000-25000r/min。
优选的技术方案为:所述咸味肽为小分子二肽,分子量小于1kDa,其氨基酸序列为:Ala-Phe,lle-Phe,Gly-Lys。
由于上述技术方案运用,本发明与现有技术相比具有的优点是:
1、本发明利用宰杀的新鲜家禽血浆制备咸味肽,咸味肽用于腌制和卤制禽肉,可以减少酱卤禽肉的食盐(NaCl)用量,同时增强风味。
2、本发明采用复合盐腌制禽肉,能够有效弥补因减少钠盐(NaCl)导致的风味损失。
3、本发明超声波辅助腌制禽肉,一方面超声波可以加快禽肉对盐的吸收;另一方面,超声波能够促进盐溶蛋白溶出的同时结合亚麻籽胶,弥补因减少钠盐(NaCl)带来的产品质构劣变。
4、本发明制得的卤制后的禽肉的表面形成的生物保鲜膜既能直接抑菌,又能在禽肉制品表面形成一层可食用的保鲜膜,隔绝肉制品与空气直接接触,达到更好的保鲜抑菌的目的。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
实施例1:一种低钠盐酱卤禽肉制品的加工方法
一种低钠盐酱卤禽肉制品的加工方法,其特征在于,包括以下技术步骤。
(1)屠宰净膛
禽原料为鲜活的鸡、鸭、鹅、肉鸽、番鸭、鹌鹑中的一种。本实施例具体为鹅。
将禽原料宰杀放血,收集血液,备用;禽体浸烫去毛,右翅下开口净膛,斩去翅尖、脚爪;然后,在洁净的10℃食品级纯化水中浸泡1.5h,洗净残碎内脏和残血后,得到禽肉胴体,室温下晾挂l.5h,沥干水分。
(2)制备咸味肽
高速离心。将新鲜的禽血液放置于高速离心机中进行离心分离,转速14000rmp、离心时间7min,取上清液,即为血浆。
复合酶解。取上清液(血浆),分别加入600mmol/kg胰蛋白酶、500mmol/kg中性蛋白酶、800mmol/kg木瓜蛋白酶,在37-38℃温度条件下进行酶解4h,得酶解液。所述胰蛋白酶、中性蛋白酶、木瓜蛋白酶,酶活力均为15万U。
膜浓缩处理。将酶解液置于膜浓缩装备中浓缩脱水,膜过滤孔径为1kDa、操作压力为1.5Mpa,收集滤过液。
喷雾干燥。将滤过液进行高温喷雾干燥,得到的喷雾干燥粉,即为咸味肽。喷雾干燥的工艺条件为:进风温度:200℃,出风温度:80℃,入料流量70ml/min、喷头转速23000r/min。所得的咸味肽为小分子二肽,分子量小于1kDa,其氨基酸序列为:Ala-Phe,lle-Phe,Gly-Lys。
(3)复合盐超声波辅助腌制
配置复合盐。将30重量份的NaCl、10重量份的KCl、2重量份的CaCl2、1重量份的核苷酸、55重量份的咸味肽、1重量份的肌酐、1重量份的肌酸、0.05重量份的亚麻籽胶,混合均匀得到复合盐。
超声波辅助腌制。将禽肉胴体质量6%的复合盐均匀涂擦在禽肉胴体表面,然后将禽肉胴体逐个、逐层的整齐放置到腌制缸中,常温腌制4h;腌制缸中放入超声波发生器,每间隔9min,启动超声波处理一次,超声波频率30KHz、功率密度0.4W/cm2,每次处理时间2.8min。
(4)制备酱卤汤
酱卤料配方为10重量份的黄豆酱、3重量份的辣椒酱、10重量份的草寇、7重量份的肉蔻、5重量份的小茴香、5.5重量份的干生姜(去皮)、6重量份的花椒、5重量份的陈皮、4重量份的肉桂、1.5重量份的丁香,1.5重量份的味精,3重量份的鸡精。将上述物料按配方混合,得到酱卤料。
将酱卤料与食品级纯化水按质量比1:4混合,然后放置到带有蒸汽冷凝收集装置的食品级不锈钢熬煮装置中,加热至沸腾并熬煮4h;熬煮完成后,将物料经过70目筛网过滤,收集滤液得到酱卤汤,备用。
(5)酱卤汤煮制
将腌制后的禽肉胴体与酱卤汤按质量比1:4混合,放入煮锅中,加热至沸腾并煮制40min,至禽肉熟化并且骨、肉、皮均不分离,取出禽肉胴体,沥干酱卤汤,备用。
(6)杀菌与形成保鲜膜层
制备复合保鲜剂溶液。所述的生物保鲜剂,配方为:40重量份的乳酸链球菌肽(Nisin)、5重量份的葡聚糖酸内脂、5重量份的海藻糖、2重量份的乳酸钠、3重量份的乳酸链球菌素、3重量份的α-聚赖氨酸、2重量份的柠檬酸、30重量份的壳聚糖、10重量份的果胶。按配方配制生物保鲜剂,然后将生物保鲜剂与食品级纯化水按质量比1: 9混合,搅拌均匀,即得到复合保鲜剂溶液。
浸泡:将卤汤煮制后的禽肉胴体完全浸没到复合保鲜剂溶液中。
形成保鲜膜层。将禽肉胴体从复合保鲜剂溶液中取出,悬挂放置到真空低温干燥设备中,及时采用真空表压-0.09Mpa、温度80℃的真空低温干燥处理12min,至禽肉胴体表面紧实,即可使禽肉胴体表面悬挂的复合保鲜剂溶液干燥脱水,形成粘附于禽肉胴体表面的保鲜膜层。
制得的低钠盐酱卤禽肉制品,较普通产品的钠盐含量降低50-70%,风味优良,货架期长。
实施例2:一种低钠盐酱卤禽肉制品的加工方法
一种低钠盐酱卤禽肉制品的加工方法,包括下列步骤:
步骤1:将禽原料宰杀放血,收集血液,禽体浸烫去毛,右翅下开口净膛,斩去翅尖、脚爪;然后,在0℃的纯化水中浸泡1h,洗净残碎内脏和残血后,得到禽肉胴体,室温下晾挂lh,沥干水分;
步骤2:将血液放置于离心机中进行离心分离,转速12000rmp、离心时间5min,取上清液;向上清液中加入胰蛋白酶、中性蛋白酶和木瓜蛋白酶,在37℃温度条件下进行酶解得酶解液;将酶解液置于膜浓缩装备中浓缩脱水,膜过滤孔径为1kDa、操作压力为0.5Mpa,收集滤过液;对滤过液进行喷雾干燥,得到的粉末即为咸味肽;
步骤3:将禽肉胴体质量5%的复合盐均匀涂擦在禽肉胴体表面,然后将禽肉胴体逐个、逐层的整齐放置到腌制缸中,常温腌制3h;对腌制缸中的物料每间隔8min启动超声波处理一次,超声波频率25KHz、功率密度0.3/cm2,每次处理时间2.5min;所述复合盐的制备方法包括:将28重量份的NaCl、8重量份的KCl、1.5重量份的CaCl2、0.8份核苷酸、50重量份的咸味肽、0.8重量份的肌酐、0.8重量份的肌酸和0.04重量份的亚麻籽胶,混合均匀得到复合盐;
步骤4:将酱卤料与纯化水按质量比1:3混合,然后放置到带有蒸汽冷凝收集装置的食不锈钢熬煮装置中,加热至沸腾并熬煮3h;熬煮完成后,将物料经过60目筛网过滤,收集滤液得到酱卤汤;酱卤料的原料配方包括下列重量份的原料:8重量份的草寇、5重量份的肉蔻、4重量份的小茴香、5重量份的干生姜、5重量份的花椒、3重量份的陈皮、3重量份的肉桂、1重量份的丁香,1重量份的味精,2重量份的鸡精;
步骤5:将腌制后的禽肉胴体与酱卤汤按质量比1: 2.5混合,放入煮锅中,加热至沸腾并煮制35min,取出禽肉胴体,沥干酱卤汤;
步骤6:将步骤5得到的禽肉胴体浸没到复合保鲜剂溶液;所述复合保鲜剂溶液的制备方法包括将生物保鲜剂与纯化水按质量比1:8混合,搅拌均匀,即得到复合保鲜剂溶液;所述生物保鲜剂的原料配方包括下列重量份的原料:35重量份的乳酸链球菌肽、4重量份的葡聚糖酸内脂、4重量份的海藻糖、1.5重量份的乳酸钠、2重量份的乳酸链球菌素、2重量份的α-聚赖氨酸、1.5重量份的柠檬酸、25重量份的壳聚糖、8重量份的果胶;
步骤7:将禽肉胴体从复合保鲜剂溶液中取出,悬挂放置到真空干燥箱中,采用真空表压-0.08Mpa、温度75℃的真空低温干燥处理10min,至禽肉胴体表面紧实,即可使禽肉胴体表面悬挂的复合保鲜剂溶液干燥脱水,形成粘附于禽肉胴体表面的保鲜膜层。
优选的技术方案为:所述禽原料为鲜活的鸡和鹅,数量比为1:1。
优选的技术方案为:每公斤血浆中加入550mmol的胰蛋白酶、450mmol的中性蛋白酶和750mmol的木瓜蛋白酶;所述胰蛋白酶、中性蛋白酶、木瓜蛋白酶,酶活力均为10万U。
优选的技术方案为:喷雾干燥的工艺条件为:进风温度:170℃,出风温度:70℃,入料流量50ml/min、喷头转速20000r/min。
优选的技术方案为:所述咸味肽为小分子二肽,分子量小于1kDa,其氨基酸序列为:Ala-Phe,lle-Phe,Gly-Lys。
实施例3:一种低钠盐酱卤禽肉制品的加工方法
一种低钠盐酱卤禽肉制品的加工方法,包括下列步骤:
步骤1:将禽原料宰杀放血,收集血液,禽体浸烫去毛,右翅下开口净膛,斩去翅尖、脚爪;然后,在15℃的纯化水中浸泡2h,洗净残碎内脏和残血后,得到禽肉胴体,室温下晾挂2h,沥干水分;
步骤2:将血液放置于离心机中进行离心分离,转速16000rmp、离心时间10min,取上清液;向上清液中加入胰蛋白酶、中性蛋白酶和木瓜蛋白酶,在38℃温度条件下进行酶解得酶解液;将酶解液置于膜浓缩装备中浓缩脱水,膜过滤孔径为1kDa、操作压力为2.5Mpa,收集滤过液;对滤过液进行喷雾干燥,得到的粉末即为咸味肽;
步骤3:将禽肉胴体质量7%的复合盐均匀涂擦在禽肉胴体表面,然后将禽肉胴体逐个、逐层的整齐放置到腌制缸中,常温腌制5h;对腌制缸中的物料每间隔10min启动超声波处理一次,超声波频率35KHz、功率密度0.5W/cm2,每次处理时间3.0min;所述复合盐的制备方法包括:将32重量份的NaCl、12重量份的KCl、2.5重量份的CaCl2、1.2份核苷酸、60重量份的咸味肽、1.2重量份的肌酐、1.2重量份的肌酸和0.06重量份的亚麻籽胶,混合均匀得到复合盐;
步骤4:将酱卤料与纯化水按质量比1:5混合,然后放置到带有蒸汽冷凝收集装置的食不锈钢熬煮装置中,加热至沸腾并熬煮5h;熬煮完成后,将物料经过80目筛网过滤,收集滤液得到酱卤汤;酱卤料的原料配方包括下列重量份的原料:20重量份的黄豆酱、5重量份的辣椒酱、12重量份的草寇、9重量份的肉蔻、7重量份的小茴香、6重量份的干生姜、8重量份的花椒、8重量份的陈皮、5重量份的肉桂、2重量份的丁香, 2重量份的味精,4重量份的鸡精;
步骤5:将腌制后的禽肉胴体与酱卤汤按质量比1: 5.0混合,放入煮锅中,加热至沸腾并煮制50min,取出禽肉胴体,沥干酱卤汤;
步骤6:将步骤5得到的禽肉胴体浸没到复合保鲜剂溶液;所述复合保鲜剂溶液的制备方法包括将生物保鲜剂与纯化水按质量比1:10混合,搅拌均匀,即得到复合保鲜剂溶液;所述生物保鲜剂的原料配方包括下列重量份的原料:45重量份的乳酸链球菌肽、6重量份的葡聚糖酸内脂、6重量份的海藻糖、2.5重量份的乳酸钠、4重量份的乳酸链球菌素、4重量份的α-聚赖氨酸、2.5重量份的柠檬酸、35重量份的壳聚糖、12重量份的果胶;
步骤7:将禽肉胴体从复合保鲜剂溶液中取出,悬挂放置到真空干燥箱中,采用真空表压-0.10Mpa、温度85℃的真空低温干燥处理15min,至禽肉胴体表面紧实,即可使禽肉胴体表面悬挂的复合保鲜剂溶液干燥脱水,形成粘附于禽肉胴体表面的保鲜膜层。
优选的技术方案为:所述禽原料为鲜活的肉鸽。
优选的技术方案为:每公斤血浆中加入650mmol的胰蛋白酶、550mmol的中性蛋白酶和850mmol的木瓜蛋白酶;所述胰蛋白酶、中性蛋白酶、木瓜蛋白酶,酶活力均为20万U。
优选的技术方案为:喷雾干燥的工艺条件为:进风温度:260℃,出风温度: 100℃,入料流量100ml/min、喷头转速25000r/min。
优选的技术方案为:所述咸味肽为小分子二肽,分子量小于1kDa,其氨基酸序列为:Ala-Phe,lle-Phe,Gly-Lys。
以上所述者仅为用以解释本发明之较佳实施例,并非企图具以对本发明做任何形式上之限制,是以,凡有在相同之发明精神下所作有关本发明之任何修饰或变更,皆仍应包括在本发明意图保护之范畴。
Claims (5)
1.一种低钠盐酱卤禽肉制品的加工方法,其特征在于:包括下列步骤:
步骤1:将禽原料宰杀放血,收集血液,禽体浸烫去毛,右翅下开口净膛,斩去翅尖、脚爪;然后,在0-15℃的纯化水中浸泡1-2h,洗净残碎内脏和残血后,得到禽肉胴体,室温下晾挂l-2h,沥干水分;
步骤2:将血液放置于离心机中进行离心分离,转速12000-16000rmp、离心时间5-10min,取上清液;向上清液中加入胰蛋白酶、中性蛋白酶和木瓜蛋白酶,在37-38℃温度条件下进行酶解得酶解液;将酶解液置于膜浓缩装备中浓缩脱水,膜过滤孔径为1kDa、操作压力为0.5-2.5Mpa,收集滤过液;对滤过液进行喷雾干燥,得到的粉末即为咸味肽;
步骤3:将禽肉胴体质量5-7%的复合盐均匀涂擦在禽肉胴体表面,然后将禽肉胴体逐个、逐层的整齐放置到腌制缸中,常温腌制3-5h;对腌制缸中的物料每间隔8-10min启动超声波处理一次,超声波频率25-35KHz、功率密度0.3-0.5W/cm2,每次处理时间2.5-3.0min;所述复合盐的制备方法包括:将28-32重量份的NaCl、8-12重量份的KCl、1.5-2.5重量份的CaCl2、0.8-1.2份核苷酸、50-60重量份的咸味肽、0.8-1.2重量份的肌酐、0.8-1.2重量份的肌酸和0.04-0.06重量份的亚麻籽胶,混合均匀得到复合盐;
步骤4:将酱卤料与纯化水按质量比1:3-5混合,然后放置到带有蒸汽冷凝收集装置的食不锈钢熬煮装置中,加热至沸腾并熬煮3-5h;熬煮完成后,将物料经过60-80目筛网过滤,收集滤液得到酱卤汤;酱卤料的原料配方包括下列重量份的原料:0-20重量份的黄豆酱、0-5重量份的辣椒酱、8-12重量份的草寇、5-9重量份的肉蔻、4-7重量份的小茴香、5-6重量份的干生姜、5-8重量份的花椒、3-8重量份的陈皮、3-5重量份的肉桂、1-2重量份的丁香,1-2重量份的味精,2-4重量份的鸡精;
步骤5:将腌制后的禽肉胴体与酱卤汤按质量比1: 2.5-5.0混合,放入煮锅中,加热至沸腾并煮制35-50min,取出禽肉胴体,沥干酱卤汤;
步骤6:将步骤5得到的禽肉胴体浸没到复合保鲜剂溶液;所述复合保鲜剂溶液的制备方法包括将生物保鲜剂与纯化水按质量比1:8-10混合,搅拌均匀,即得到复合保鲜剂溶液;所述生物保鲜剂的原料配方包括下列重量份的原料:35-45重量份的乳酸链球菌肽、4-6重量份的葡聚糖酸内脂、4-6重量份的海藻糖、1.5-2.5重量份的乳酸钠、2-4重量份的乳酸链球菌素、2-4重量份的α-聚赖氨酸、1.5-2.5重量份的柠檬酸、25-35重量份的壳聚糖、8-12重量份的果胶;
步骤7:将禽肉胴体从复合保鲜剂溶液中取出,悬挂放置到真空干燥箱中,采用真空表压-0.08~-0.10Mpa、温度75-85℃的真空低温干燥处理10-15min,至禽肉胴体表面紧实,即可使禽肉胴体表面悬挂的复合保鲜剂溶液干燥脱水,形成粘附于禽肉胴体表面的保鲜膜层。
2.根据权利要求1所述的低钠盐酱卤禽肉制品的加工方法,其特征在于:所述禽原料为鲜活的鸡、鸭、鹅、肉鸽、番鸭、鹌鹑中的至少一种。
3.根据权利要求1所述的低钠盐酱卤禽肉制品的加工方法,其特征在于:每公斤血浆中加入550-650mmol的胰蛋白酶、450-550mmol的中性蛋白酶和750-850mmol的木瓜蛋白酶;所述胰蛋白酶、中性蛋白酶、木瓜蛋白酶,酶活力均为10-20万U。
4.根据权利要求1所述的低钠盐酱卤禽肉制品的加工方法,其特征在于:喷雾干燥的工艺条件为:进风温度:170-260℃,出风温度:70-100℃,入料流量50-100ml/min、喷头转速20000-25000r/min。
5.根据权利要求1所述的低钠盐酱卤禽肉制品的加工方法,其特征在于:所述咸味肽为小分子二肽,分子量小于1kDa,其氨基酸序列为:Ala-Phe,lle-Phe,Gly-Lys。
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