CN111616308B - Production method of special poultry meat raw material for soup and pot food - Google Patents

Production method of special poultry meat raw material for soup and pot food Download PDF

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CN111616308B
CN111616308B CN202010438676.4A CN202010438676A CN111616308B CN 111616308 B CN111616308 B CN 111616308B CN 202010438676 A CN202010438676 A CN 202010438676A CN 111616308 B CN111616308 B CN 111616308B
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superheated steam
soup
poultry meat
poultry
pot food
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CN111616308A (en
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王道营
卞欢
闫征
徐为民
诸永志
张新笑
吴海虹
肖丽翠
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Jiangsu Academy of Agricultural Sciences
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Jiangsu Academy of Agricultural Sciences
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Priority to PCT/CN2021/086003 priority patent/WO2021232987A1/en
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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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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

Abstract

The invention relates to a production method of a special poultry meat raw material for soup and pot food, belonging to the technical field of food processing. The method is that poultry which is qualified for inspection and quarantine is slaughtered, bled, unhaired, eviscerated, dirtied, cut into pieces, cleaned, drained, treated by superheated steam, air-cooled, individually quick-frozen and stored at-18 ℃, and finally the poultry is prepared into the special poultry meat raw material required by the industrial production of soup and pot food. The method furthest retains the delicate flavor substances of the poultry meat raw materials, ensures the characteristic of delicious taste of the final soup pot food, solves the problems of poor meat quality and insufficient delicate flavor of the products produced by adopting frozen raw materials at present, and provides a technical basis for industrialization of the soup pot food.

Description

Production method of special poultry meat raw material for soup and pot food
The technical field is as follows:
the invention belongs to the technical field of food processing, and particularly relates to a production method of a special poultry meat raw material for soup and pot food.
The background art comprises the following steps:
the soup and pot food is an important branch of the traditional food in China and is prepared by stewing a large amount of water and various cooked vegetables, meat and other seasonings slowly over slow fire for a long time. The raw materials can be divided into broth (including livestock meat and poultry meat), seafood soup and vegetable soup according to different materials, wherein the poultry meat soup represented by chicken soup, duck soup and goose soup is popular among consumers. At present, poultry meat raw materials in soup pot food mainly comprise fresh products and frozen products, and Chinese patent document 201310169554.X discloses an instant American ginseng chicken soup can and a production method thereof. However, for industrial production, the adoption of fresh poultry meat raw materials is difficult to realize, and the large-scale production is not easy. The situation that the meat quality is loose and the taste is suddenly reduced can occur when the frozen poultry meat is used as the raw material, and the industrial production of soup and pot food is greatly hindered.
The superheated steam technology has been used for over 100 years and its principle is that water is heated under a specific pressure (100 ℃,1 atm) to form saturated steam after reaching the boiling point. The saturated steam is further heated to a temperature above its boiling point and converted to superheated steam. During processing, superheated steam transfers heat to the product, raising its temperature to the point of evaporation, causing water evaporation, which can be absorbed and removed by the processing medium (i.e., superheated steam). Compared with the traditional mode, the superheated steam processing technology has higher heat transfer efficiency, can realize the quick curing of materials, saves the processing time and improves the economic benefit. The superheated steam also has instant sterilization and disinfection effects, so that the influence of microorganisms on the product quality in the production and processing process can be greatly reduced, and the product safety is improved. And no open fire or low oxygen environment exists in the processing process, so that the combustion reaction (explosion hazard) under the aerobic condition is avoided, and the generation of harmful substances is reduced. It follows that superheated steam processing is a potential alternative green thermal processing technique.
The main food application fields of the existing superheated steam processing technology are food drying, sterilization, enzyme inactivation, baking, food pre-conditioning and the like. Chinese patent document 201610051747.9 discloses a system for drying prawns by superheated steam and hot air, a method thereof, and an application thereof, wherein the method directly dries the pretreated prawns by superheated steam, so that the prawns are rapidly dehydrated, the drying efficiency is high, the drying time is greatly reduced, and the effect of sterilization and disinfection is achieved. Chinese patent document 201810614928.7 discloses a stewing meat dish with stage-by-stage accurate temperature control and a processing method thereof.
Chinese patent 201510550488.X discloses a processing method of abalone, which adopts a protein heat denaturation protective agent combined with high-temperature superheated steam for blanching, so that the abdominal-foot muscle tissue of the abalone can be rapidly coagulated to form gelation in a short time, the outflow of internal juice is prevented, and the nutrition is ensured not to be lost. Although the invention finally solves the problems that the ventral-foot muscle center is spongy and the sensory quality is sharply reduced after the frozen abalone product is thawed; however, the protein thermal denaturation protective agent is uniformly sprayed on the abdominal and foot muscles of the abalone before the baking of the superheated steam and after the cooling, not only are various components of the protein thermal denaturation protective agent (including fish scale glue, sodium chloride, trehalose, sorbitol and trimethylamine oxide) and complicated preparation (at least consuming 40 min), but also the beneficial effects of the protein thermal denaturation protective agent are mainly achieved by the protein thermal denaturation protective agent instead of simply relying on the superheated steam.
Chinese patent document 201811325042.7 discloses a method for processing braised pork and a continuous production line of braised pork, superheated steam is adopted as a heat transfer medium to carry out pretreatment on braised pork raw materials, after meat blocks are treated by superheated steam at the temperature of 120-220 ℃ for 1-6 min, grease on the surfaces of the meat blocks is heated and dissolved, part of grease is removed from the surfaces, and the fat content of products is reduced; meanwhile, a compact dehydration layer is formed on the surface, and the meat blocks have certain elasticity, so that the meat blocks are favorable for maintaining good shapes in the subsequent processing process. The invention uses the superheated steam mainly to ensure the elasticity of the braised pork and reduce the greasy feeling of the braised pork.
The soup and pot food is mainly characterized by delicious taste, the frozen poultry meat used at present is difficult to realize, so how to use a single superheated steam processing technology can furthest keep the delicate flavor of the poultry meat raw materials and the final products, and the soup and pot food processing industry needs to solve the problem urgently.
The invention content is as follows:
the invention aims to treat poultry meat raw materials in soup and pot food only by means of superheated steam processing technology, furthest reserve delicate flavor substances of the poultry meat raw materials, ensure the characteristic of delicious taste of final products, solve the problems of poor meat quality and insufficient delicate flavor of products produced by adopting frozen raw materials at present and provide a technical basis for industrialization of the soup and pot food.
In order to achieve the purpose, the invention adopts the following steps:
1) Slaughtering the qualified poultry for inspection and quarantine, draining blood, defeathering, opening the chest and removing viscera;
2) Cutting slaughtered poultry into pieces, cleaning and draining;
3) Putting the drained poultry meat into a superheated steam box for heating treatment;
4) Cutting the heated poultry meat into pieces, and rapidly air-cooling to make the central temperature of the poultry meat pieces reach below 10 ℃;
5) Quickly freezing the cooled poultry meat cut into pieces to make the central temperature of the poultry meat cut into pieces below-18 ℃;
6) And (4) packaging the quick-frozen poultry meat into blocks according to the needs, and storing at-18 ℃.
The invention provides a frozen poultry raw material for remarkably improving the fresh Concentration value (EUC) of soup and other fresh Concentration values for soup and other fresh food production by utilizing the efficient heat transfer efficiency and the instant sterilization benefit of superheated steam, almost completely reserves the fresh flavor substances of the fresh poultry by adopting the method, the EUC value of the fresh poultry raw material is remarkably higher than that of saturated steam and baking treatment, and is improved by 30 percent compared with that of the traditional water blanching (or flying) treatment.
Further, the cut pieces of the poultry meat are not more than 5cm multiplied by 5cm in size.
The main components of aquatic products such as abalone, sea cucumber and the like are water and muscle tissues; the poultry meat has skin on the surface, meat and bone meat, and the heat transfer coefficient of each part is different. When the pieces are too large, the muscle tissue with larger middle thickness is not fully heated, and the epidermis and the bones are heated too much, so that the problem of local scorching is caused, and the eating quality of the final soup and pot food is influenced, therefore, the size of the selected poultry meat pieces is not more than 5cm multiplied by 5cm.
Furthermore, the temperature of the superheated steam is 110-200 ℃.
The raw materials of the poultry meat are processed by adopting different superheated steam temperatures, and the EUC value difference of the soup pot food is obvious. When the treatment time and the steam flow rate are kept constant, the EUC value is gradually increased and then decreased as the temperature of the superheated steam is gradually increased. The main reason is that the thermal decomposition effect of the poultry meat is gradually enhanced along with the rise of the temperature, so that the nutrient components and the delicious substances can be greatly dissolved in the soup, and the delicious value of the soup is obviously increased; however, when the temperature is too high, the flavor components are greatly lost, and the EUC value is reduced. Therefore, the superheated steam temperature is selected to be 110-200 ℃.
Further, the superheated steam treatment time is 30-600 s.
When the temperature and the steam flow of the superheated steam are fixed, the EUC value of the soup and pot food is increased and then reduced along with the increase of the superheated steam time. The delicate flavor substances in the poultry meat raw materials are slowly decomposed along with the prolonging of the superheated steam time, and are more easily released into the soup in the subsequent soup pot food production; however, the decomposition of flavor substances and the dissolution of flavor components are caused by long-time high-temperature heating, and the EUC value of the soup is reduced. Therefore, the superheated steam treatment time is selected to be 30 to 600 seconds.
Furthermore, the flow rate of the superheated steam is 1-10 kg/h.
The EUC value of the soup and pot food can be increased to a certain extent by different superheated steam flow rates, and when the superheated steam temperature and the processing time are fixed, the EUC value of the soup tends to be unchanged after being increased along with the increase of the flow rate. Therefore, the superheated steam flow is selected to be 1-10 kg/h.
Furthermore, the temperature of the superheated steam is 130-170 ℃, the treatment time of the superheated steam is 110-150 s, and the flow rate of the superheated steam is 2-4 kg/h.
The superheated steam temperature, the treatment time and the steam flow all have different degrees of influence on the EUC of the soup and pot food. According to the single-factor experiment result, box-Behnken is selected for experiment design, the superheated steam temperature A, the superheated steam time B and the superheated steam flow C are determined to be selected as variables, and the EUC value is used as a response value. Regression fitting is carried out on all factors by using Design-Expert to obtain a regression equation of the EUC value of the soup and pot food to the independent variable superheated steam temperature A, the superheated steam time B and the superheated steam flow C respectively, namely:
EUC＝+4.49-0.051×A+0.21×B+5.000×10 -3 ×C-0.042×A×B-0.025×A×C-1.000×10 -2 ×B×C-0.23×A 2 -0.26×B 2 -0.13×C 2
as a result, it was found thatThe hot steam temperature, the superheated steam time and the superheated steam flow all have extremely obvious influence (P is less than 0.01) on the EUC value of the soup and pot food, the influence of the hot steam temperature, the superheated steam time and the superheated steam flow on the EUC value increase rate is ranked as B is more than A and more than C, namely, the influence of the superheated steam time on the EUC value is the largest, the influence of the superheated steam temperature is the second, and the influence of the superheated steam flow is the smallest. Considering practical application, the process conditions are determined as that the temperature of the superheated steam is 130-170 ℃, the treatment time of the superheated steam is 110-150 s, and the flow rate of the superheated steam is 2-4 kg/h. Under the process condition, the EUC value is between 4.42 and 4.51 multiplied by 10 -3 gMSG/100g, and EUC value of 4.55 × 10 of soup pot food processed from fresh fowl meat -3 The gMSG/100g has almost no difference. Therefore, the temperature of the superheated steam is selected to be 130-170 ℃, the treatment time of the superheated steam is 110-150 s, and the flow rate of the superheated steam is 2-4 kg/h. .
The invention has the following beneficial effects:
1) According to the method, the poultry meat raw materials in the soup and pot food are pretreated by utilizing the high heat transfer efficiency of the superheated steam processing technology, and compared with the traditional blanching (or blanching) process, the EUC value of the soup is improved by 30%; meanwhile, the method is obviously higher than the novel treatment processes of saturated steam, baking and the like, almost all the delicate flavor substances of the fresh poultry meat are kept, and high-quality raw materials are provided for the subsequent processing of soup and pot food.
2) In the production process of the frozen poultry meat raw material, the superheated steam treatment is innovatively added. Compared with a control group directly frozen after slaughtering, the superheated steam treatment improves the preservation of freshness of the frozen poultry meat raw material in the freezing and storing process and inhibits fat oxidation; meanwhile, the release of amino acid in the production of soup and pot foods and the decomposition of the IMP and other delicate flavor substances are facilitated.
Description of the drawings:
FIG. 1 shows the effect of different pretreatment modes on the EUC value of chicken soup products
FIG. 2 is a graph showing the effect of different superheated steam treatment temperatures on the EUC value of chicken soup products
FIG. 3 is a graph showing the effect of different superheated steam treatment times on the EUC value of chicken soup products
FIG. 4 is a graph showing the effect of different superheated steam flow rates on the EUC value of chicken soup products
FIG. 5 shows the change rule of TVB-N value in the process of frozen storage of chicken meat raw material
FIG. 6 shows the variation rule of TBARS value in the process of frozen storage of chicken meat material
FIG. 7 shows the content of flavor-developing nucleotides in the frozen chicken meat material after cooking
FIG. 8 shows amino acid composition of frozen chicken after cooking
The specific implementation mode is as follows:
the present invention is described in further detail below with reference to examples.
Example 1: slaughtering yellow-feather broiler chickens qualified in inspection and quarantine, draining blood, removing feather, eviscerating and removing viscera; cutting the slaughtered yellow-feathered broilers into blocks with the size of 5cm multiplied by 5cm, cleaning and draining; putting the mixture into a superheated steam box for heating treatment, wherein the temperature of the superheated steam is 150 ℃, the time is 130s, and the steam flow is 3kg/h; quickly air-cooling the heated chicken slices to make the central temperature of the chicken reach below 10 ℃; quickly freezing the monomers to make the central temperature of the monomers reach below-18 ℃; packaging as required, and storing at-18 deg.C.
Example 2: slaughtering the sheldrake qualified for inspection and quarantine, draining blood, removing hair, eviscerating and removing viscera; cutting the slaughtered sheldrake into pieces with the size of 4cm multiplied by 5cm, cleaning and draining; putting the mixture into a superheated steam box for heating treatment, wherein the temperature of the superheated steam is 130 ℃, the time is 150s, and the steam flow is 4kg/h; cutting the heated duck meat into pieces, and rapidly air-cooling to make the central temperature of the duck meat pieces reach below 10 ℃; quickly freezing the monomers to make the central temperature of the monomers reach below-18 ℃; packaging as required, and storing at-18 deg.C.
Example 3: slaughtering the old goose after inspection and quarantine, draining blood, removing hair, eviscerating and removing viscera; cutting the slaughtered old goose into pieces with the size of 3cm multiplied by 3cm, cleaning and draining; putting the mixture into a superheated steam box for heating treatment, wherein the temperature of the superheated steam is 170 ℃, the time is 110s, and the steam flow is 2kg/h; cutting the heated goose meat into blocks, and rapidly air-cooling to make the central temperature of the goose meat to be below 10 ℃; quickly freezing the monomers to make the central temperature of the monomers reach below-18 ℃; packaging as required, and storing at-18 deg.C.
Product analysis: (taking chicken as an example)
1. Production method of special chicken raw material for soup and pot food
Slaughtering yellow-feather broiler chickens qualified in inspection and quarantine, draining blood, removing feather, eviscerating and removing viscera; cutting the slaughtered yellow-feathered broilers into pieces with the size of 3cm multiplied by 3cm, cleaning and draining; putting the mixture into a superheated steam box for heating treatment; quickly air-cooling the heated chicken slices to make the central temperature of the chicken reach below 10 ℃; quickly freezing the monomers to make the central temperature of the monomers reach below-18 ℃; packaging as required, and storing at-18 deg.C.
1) Study on the influence of different pretreatment modes on the EUC value of chicken soup product
Fully and uniformly mixing chicken blocks cut from white strip chickens of the same day age and with the same carcass quality, and randomly dividing the chicken blocks into 5 groups (three parts in each group) with the same quality, wherein the groups are respectively a control group (fresh poultry meat is not subjected to heating treatment and subsequent freezing treatment and is immediately processed into chicken soup products), a blanching treatment group, a saturated steam treatment group, a superheated steam treatment group (the superheated steam temperature is 150 ℃) and a baking group (the baking temperature is 150 ℃); except for the control group, the central temperature of the other treatment groups should reach 70 ℃, and the chicken soup products are processed after subsequent air cooling, quick freezing and storage at-18 ℃ for 3 months and then unfreezing at 0-4 ℃, and finally the EUC value of each group of chicken soup products is measured.
2) Influence of superheated steam treatment temperature on EUC value of chicken soup product
The chicken raw material is prepared by the method of the production method of the special poultry raw material for soup-pot food 1, the superheated steam treatment time is fixed at 130s, the steam flow is fixed at 3kg/h, and the EUC value of the processed chicken soup product is researched after the chicken raw material treated under the conditions of different superheated steam temperatures of 110, 120, 130, 140, 150, 160 and 170 ℃ is stored at-18 ℃ for 3 months.
3) Influence of superheated steam treatment time on EUC value of chicken soup product
1, preparing chicken raw materials by the method described in the production method of the poultry raw materials special for soup-pot food, fixing the temperature of superheated steam at 150 ℃ and the steam flow at 3kg/h, and researching the EUC value of processed chicken soup products after the chicken raw materials treated under different superheated steam time of 30, 60, 90, 120, 150, 180 and 210s are stored at-18 ℃ for 3 months.
4) Influence of superheated steam flow on EUC value of chicken soup product
1, preparing chicken raw materials by the method described in the production method of the poultry raw materials special for soup-pot food, fixing the temperature of superheated steam at 150 ℃ for 130s, and researching the EUC value of processed chicken soup products after the chicken raw materials treated under the conditions of different superheated steam flows of 0, 1, 2, 3, 4, 5 and 6kg/h are stored at-18 ℃ for 3 months.
5) Quality change rule of frozen chicken raw material in freezing storage process
Measuring TVB-N value and TBARS value of frozen chicken processed by superheated steam in 0, 1, 2, 3, 4, 5 and 6 months of frozen storage, boiling the soup after frozen storage for 6 months, and measuring amino acid composition and flavor development nucleotide of the soup; direct freezing after slaughter was used as control.
2. Detection method
1) Equal fresh Concentration (EUC) calculation
EUC is a measure of the contribution of amino acids (aspartic acid (Asp), glutamic acid (Glu)) and 5' -nucleotides exhibiting monosodium glutamate (MSG-like) taste activity to the umami taste of food as a whole:
Y＝∑a i b i +1218(∑a i b) i ∑a j b j
in the formula: y is umami taste concentration measure (g MSG/100 g); a is a i Concentration of umami amino acid (Glu or Asp) (g/100 g); b i Relative freshness coefficient for umami amino acids equivalent to MSG (relative freshness coefficient for Glu of 1, relative freshness coefficient for asp of 0.077); a is j The concentration (g/100 g) of the flavour nucleotides (5 ' -AMP, 5' -IMP, 5' -GMP); b is a mixture of j Is the relative freshness coefficient of flavour nucleotides to IMP (relative freshness coefficient of 5' -AMP is 0.18, relative freshness coefficient of 5' -IMP is 1,5' -GMP is 2.3).
(2) Inosinic acid (IMP), guanylic acid (GMP), and adenylic Acid (AMP)
Measuring the content of inosinic acid, guanylic acid and adenylic acid in the sample by using an Agilent 1260 high performance liquid chromatograph, and selecting a chromatographic column Agilent C18 (4.6 mm multiplied by 250mm,5 mu m); mobile phase: a: potassium dihydrogen phosphate solution at pH =5,0.05mol/L, B: pure methanol; a: B (V/V) = 98: 2; sample introduction amount: 10 μ L, flow rate: 0.7mL/min; column temperature: 25 ℃; ultraviolet detection wavelength: 254nm.
(3) TVB-N value, TBARS value and amino acid composition
Measured according to the methods specified in GB 5009.228-2016, GB 5009.181-2016 and GB 5009.124-2016, respectively.
3. Results
As can be seen from fig. 1, the EUC value of the boiled chicken soup product is closest to that of the control group, and the EUC value of the blanching treatment is the lowest in the raw material treated with superheated steam.
As can be seen from FIG. 2, there was a certain difference in the EUC values of the chicken soup products at different superheated steam treatment temperatures. When the treatment time and the steam flow are kept unchanged, the EUC value of the chicken soup product is gradually increased and then decreased along with the gradual increase of the temperature of the superheated steam, and the EUC value of the chicken soup product is maximized when the heating temperature is 150 ℃.
As can be seen from fig. 3, different superheated steam treatment times can change the EUC value of the chicken soup product to some extent. When the temperature and the flow rate of the superheated steam are fixed, the EUC value of the chicken soup product is increased and then decreased along with the increase of the time of the superheated steam, and when the heating time is 120s, the EUC value of the chicken soup product is the largest.
As can be seen from fig. 4, different superheated steam flows can affect the EUC value of the chicken soup product to a certain extent, when the superheated steam temperature and the treatment time are fixed, the EUC value of the chicken soup product tends to be unchanged after increasing with the increase of the flow, and the change of the EUC value is not significant after the steam flow reaches 3 kg/h.
As can be seen from FIG. 5, the TVB-N value of the chicken gradually increased with the increase of the freezing storage time, and the control group was significantly higher than the treatment group with the increase of the freezing storage temperature.
As can be seen from FIG. 6, the TBARS values of the chicken gradually increased with the increase of the frozen storage time, especially the increase of the TBARS values of the control group was larger, the difference was significant, and the TBARS values of the chicken exceeded the threshold of fat rancidity (1.0 mg/kg) at month 6. The treated product, although having an initial TBARS value slightly higher than the control group, showed a small increase during frozen storage and fat oxidation was not severe at 6 months.
As can be seen from fig. 7, the IMP content of the chicken soup product in the treated group was significantly higher than that in the control group, while the GMP and AMP differences were not significant.
As is clear from FIG. 8, 16 amino acids were detected in the treatment group and 15 amino acids were detected in the control group. The total free amino acids of the treated chicken broth product were significantly higher than the control group, indicating that superheated steam treatment of the feed facilitated the release of amino acids from the chicken broth product. Glutamate in the umami amino acids did not differ significantly, but aspartate was present in the treated groups at a significantly higher level than the control group.

Claims (5)

1. A production method of a special poultry meat raw material for soup and pot food is characterized by comprising the following steps:
1) Slaughtering the qualified poultry for inspection and quarantine, draining blood, defeathering, eviscerating and removing viscera;
2) Cutting slaughtered poultry into pieces, cleaning and draining;
3) Putting the drained poultry meat into a superheated steam box for heating treatment; the temperature of the superheated steam is 110-200 ℃, the treatment time of the superheated steam is 30-600 s, and the flow rate of the superheated steam is 1-10 kg/h;
4) Cutting the heated poultry meat into pieces, and rapidly air-cooling to make the central temperature of the poultry meat pieces reach below 10 ℃;
5) Quickly freezing the cooled poultry meat blocks to make the central temperature of the poultry meat blocks reach below-18 ℃;
6) And (4) cutting the quick-frozen poultry meat into pieces, and packaging according to the need, and storing at-18 ℃.
2. The method of claim 1, wherein the cut pieces of poultry meat are no larger than 5cm x 5cm in size.
3. The production method according to claim 1, wherein the superheated steam temperature is 130 to 170 ℃, the superheated steam treatment time is 110 to 150s, and the superheated steam flow rate is 2 to 4kg/h.
4. A poultry meat raw material special for soup pot food, which is obtained by the production method of any one of claims 1 to 3.
5. A soup pot food, which is characterized in that the soup pot food is processed by adopting the poultry meat raw material special for the soup pot food as claimed in claim 4.
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