CN112021522A - Processing method of low-salt Chuzhou chrysanthemum leaf meat balls - Google Patents
Processing method of low-salt Chuzhou chrysanthemum leaf meat balls Download PDFInfo
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- CN112021522A CN112021522A CN201911295861.6A CN201911295861A CN112021522A CN 112021522 A CN112021522 A CN 112021522A CN 201911295861 A CN201911295861 A CN 201911295861A CN 112021522 A CN112021522 A CN 112021522A
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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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
- A23L13/40—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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
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Abstract
The invention discloses a processing method of low-salt Chuzhou chrysanthemum leaf meat balls, which uses pork as a raw material, adopts single-factor test and orthogonal test design, and researches influences of soybean protein isolate addition, calcium chloride substitution ratio, Chuzhou chrysanthemum leaf addition and pig fat addition on meat ball quality. The optimal formula of the low-salt Chuzhou chrysanthemum leaf meat ball (based on the total mass of lean pork and fat pork) is determined by taking texture, color difference and sense as indexes and researching the oxidation value of the antioxidant substances in the Chuzhou chrysanthemum leaves on the meat ball: 70% of lean pork, 30% of pig fat dart, 1.5% of Chuzhou chrysanthemum leaf, 2% of soybean protein isolate and 10% of calcium chloride substitution ratio; the product prepared by the formula has smooth and flat surface, uniform texture, moderate hardness and elasticity, and fine and smooth mouthfeel; compared with pork balls sold in the market, the nutritional and health-care components of the chrysanthemum leaf and the soybean protein isolate are increased, the content of sodium salt is reduced, and the low-salt food requirements of modern people are met.
Description
Technical Field
The invention relates to the technical field of meat ball processing, in particular to a processing method of low-salt Chuzhou chrysanthemum leaf meat balls.
Background
The chrysanthemum is divided into four categories, namely 'Bo chrysanthemum', 'Chu chrysanthemum', 'Gong chrysanthemum' and 'Hang chrysanthemum' according to different producing areas and processing methods. It has the main effects of dispelling wind and clearing heat, calming liver and improving eyesight, clearing heat and detoxicating, etc., is mainly used in the medical industry, and can treat wind-heat type common cold, headache and dizziness, conjunctival congestion and swelling pain, blurred vision, sore and carbuncle, etc. The Chuzhou chrysanthemum is wet, the Bo chrysanthemum is dry and the Chuzhou chrysanthemum is not wet but not dry, so that the Chuzhou chrysanthemum is mainly used in domestic famous medical prescriptions. Multiple studies show that Chuzhou chrysanthemum has various pharmacological effects of improving the hemorheological abnormality of diabetic rats, protecting myocardial ischemia reperfusion injury of the rats, protecting acute myocardial ischemia of the rats and the like. China has abundant chrysanthemum leaf resources, and after chrysanthemum is collected, the chrysanthemum leaves are discarded in large quantity. The Chuzhou chrysanthemum leaves are similar to the components of the flowers, wherein the content of total flavonoids in the Chuzhou chrysanthemum leaves is obviously higher than that of chrysanthemum. Researches of Jiaxiaoli, Sun brilliance and the like indicate that the Chuzhou chrysanthemum leaves contain flavonoid, chlorogenic acid and other substances, the natural components have pharmacological effects of resisting oxidation, removing free radicals, resisting cancer, inhibiting bacteria, diminishing inflammation, detoxifying, benefiting gallbladder, reducing blood pressure, increasing white blood cells, remarkably increasing gastrointestinal motility and promoting gastric secretion and the like, and a large number of epidemiological surveys show that the salt intake is related to the occurrence of chronic diseases such as hypertension, the blood pressure can be increased due to long-term high-sodium diet, and the risk of suffering from the chronic diseases is increased. Therefore, it is very important to research low-salt meat products which can ensure salty taste and reduce sodium salt content.
Therefore, a method for processing the low-salt Chuzhou chrysanthemum leaf meat ball needs to be designed to solve the problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a processing method of low-salt Chuzhou chrysanthemum leaf meat balls.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method of low-salt chrysanthemum leaf meat balls comprises, by weight, 10-50% of pig fat, 58-75% of pig lean meat, 15% of starch, 25% of ice water, 0-4% of soybean protein isolate, 0-2.5% of chrysanthemum leaves, 2% of salt (total amount of sodium salt and calcium salt), 1% of ginger powder, 1.2% of white granulated sugar, 0.3% of monosodium glutamate, 0.15% of pepper powder and other reagents.
Further, the method comprises the following steps:
(1) selection and preparation of raw materials: the fresh pork which is qualified by the inspection of relevant departments is purchased as the raw material, and the treatment of the raw material and relevant sanitary indexes must meet the requirements. Drying fresh folium Chrysanthemi at 70-80 deg.C, and pulverizing with ultramicro pulverizer;
(2) pretreatment and stranding: cleaning meat in clear water, and draining; then cleaning lymph, blood vessels and connective tissues on the meat; cutting lean meat and fat into small pieces, refrigerating in a refrigerator at 4 deg.C to below 10 deg.C, taking out, and mincing in a meat mincer;
(3) mixing and chopping: putting the prepared lean pork and fat pork into a cutting and mixing machine in proportion, simultaneously adding ingredients such as mixed salt, starch, soybean protein isolate, white granulated sugar, monosodium glutamate, white pepper, scallion powder, ginger powder, ice water, chrysanthemum leaf powder and the like in proportion for cutting and mixing for 4min to obtain meat paste, and pickling the cut and mixed meat paste at 4 ℃ for 3 hours;
(4) molding: kneading the meat paste into a round shape with the mass of about 15g by hands;
(5) pre-cooking: placing the formed meat balls into hot water with the initial temperature of 80 ℃ to boil for 1min for forming;
(6) and (3) cooling: putting the pre-cooked meatballs into ice water meeting the sanitary requirement of drinking water, and cooling the meatballs;
(7) quick-freezing: and (4) putting the cooled meatballs into a refrigerator at the temperature of 18 ℃ below zero for quick freezing treatment, and taking out the meatballs when required by the experiment.
The invention has the beneficial effects that:
compared with pork balls sold in the market, the product obtained by the research has smooth and flat surface, uniform texture, moderate hardness, elasticity and fine and smooth mouthfeel; compared with pork meatballs sold in the market, the nutritional health-care ingredients of the Chuzhou chrysanthemum leaves and the soybean protein isolate are increased, the content of sodium salt is reduced, the low-salt food requirements of modern people are met better, meanwhile, pork is used as a main raw material, the sodium salt is partially replaced by calcium salt, the nutritional health-care ingredients of the Chuzhou chrysanthemum leaves and the soybean protein isolate are increased, the content of sodium salt is reduced, the low-salt Chuzhou chrysanthemum leaf meatballs are developed, the low-salt food requirements of modern people are met better, and technical support is provided for the meatball industry.
Drawings
Fig. 1 is a flow schematic diagram of a processing method of a low-salt chrysanthemum leaf meat ball provided by the invention.
FIG. 2 is a graph showing the effect of the amount of soy protein isolate added on the hardness of meat balls;
FIG. 3 is a graph showing the effect of the amount of soy protein isolate added on the elasticity of meat balls;
FIG. 4 is a graph showing the effect of the amount of soy protein isolate added on the cohesiveness of meat pellets;
FIG. 5 shows the chewiness of the meat balls due to the addition of soy protein isolate;
FIG. 6 is a graph of the effect of calcium chloride substitution ratio on meat pellet hardness;
FIG. 7 is a graph of the effect of calcium chloride substitution ratio on meat pellet elasticity;
FIG. 8 is a graph of the effect of calcium chloride substitution on the cohesiveness of meat pellets;
FIG. 9 is a graph of the effect of calcium chloride substitution ratio on the chewiness of meat balls;
FIG. 10 shows the effect of addition of Chuzhou chrysanthemum leaves on meat ball hardness;
FIG. 11 shows the effect of addition of Chuzhou chrysanthemum leaves on the elasticity of meat balls;
FIG. 12 shows the effect of Chuzhou chrysanthemum leaf addition on meat ball cohesiveness;
FIG. 13 shows the effect of addition of Chuzhou chrysanthemum leaves on the chewiness of meat balls;
FIG. 14 is a graph of the effect of swine fat addition on meat pellet hardness;
FIG. 15 is a graph of the effect of pig fat addition on meat pellet elasticity;
FIG. 16 is a graph showing the effect of pig fat addition on meat pellet cohesiveness;
FIG. 17 is a graph showing the effect of pig fat addition on the chewiness of meat pellets.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A processing method of low-salt chrysanthemum leaf meat balls comprises, by weight, 10-50% of pig fat, 58-75% of pig lean meat, 15% of starch, 25% of ice water, 0-4% of soybean protein isolate, 0-2.5% of chrysanthemum leaves, 2% of salt (total amount of sodium salt and calcium salt), 1% of ginger powder, 1.2% of white granulated sugar, 0.3% of monosodium glutamate, 0.15% of pepper powder and other reagents.
Materials: pig fat and lean pork, which are commercially available; salt, wheat starch, ginger powder, white granulated sugar, monosodium glutamate and white pepper powder are purchased from Chuzhou damen hair supermarket; ice water, soy protein isolate (linyi mountain pine bioproduct, ltd.), chuzhou chrysanthemum leaf (chuzhou), and calcium chloride (shanghai kangda food engineering, ltd.) were all food-grade, vacuum packaging bags (40 x 60cm, food grade, fresh food packaging, ltd.).
Further, as can be seen from fig. 1, the method includes the following steps:
(1) selection and preparation of raw materials: the fresh pork which is qualified by the inspection of relevant departments is purchased as the raw material, and the treatment of the raw material and relevant sanitary indexes must meet the requirements. Drying fresh folium Chrysanthemi at 70-80 deg.C, and pulverizing with ultramicro pulverizer;
(2) pretreatment and stranding: cleaning meat in clear water, and draining; then cleaning lymph, blood vessels and connective tissues on the meat; cutting lean meat and fat into small pieces, refrigerating in a refrigerator at 4 deg.C to below 10 deg.C, taking out, and mincing in a meat mincer;
(3) mixing and chopping: putting the prepared lean pork and fat pork into a cutting and mixing machine in proportion, simultaneously adding ingredients such as mixed salt, starch, soybean protein isolate, white granulated sugar, monosodium glutamate, white pepper, scallion powder, ginger powder, ice water, chrysanthemum leaf powder and the like in proportion for cutting and mixing for 4min to obtain meat paste, and pickling the cut and mixed meat paste at 4 ℃ for 3 hours;
(4) molding: kneading the meat paste into a round shape with the mass of about 15g by hands;
(5) pre-cooking: placing the formed meat balls into hot water with the initial temperature of 80 ℃ to boil for 1min for forming;
(6) and (3) cooling: putting the pre-cooked meatballs into ice water meeting the sanitary requirement of drinking water, and cooling the meatballs;
(7) quick-freezing: and (4) putting the cooled meatballs into a refrigerator at the temperature of 18 ℃ below zero for quick freezing treatment, and taking out the meatballs when required by the experiment.
In the following, some preferred embodiments or application experiments are listed to help those skilled in the art to better understand the technical contents of the present invention and the technical contributions of the present invention with respect to the prior art:
the following experiments were carried out on the meatballs prepared above:
single factor experiment
A large number of studies show that the addition amount of the soybean protein isolate, the substitution ratio of calcium chloride, the addition amount of the chrysanthemum leaves and the addition amount of the pig fat can influence the taste and the quality of the product, so that single-factor experiments are carried out on the addition amount of the soybean protein isolate, the substitution ratio of calcium chloride, the addition amount of the chrysanthemum leaves and the addition amount of the pig fat.
TABLE 2 Single factor Experimental protocol
Wherein the amount of the soybean protein isolate added is determined
(1) Adding a blending material, namely adding 30% of pig fat, 10% of calcium chloride substitution ratio, 1.5% of Chuzhou chrysanthemum leaves and 0%, 1.0%, 2.0%, 3.0% and 4.0% of soybean protein isolate, stirring and uniformly mixing to prepare balls, and determining the optimal soybean protein isolate addition amount in the formula of the meatballs by taking sensory score, texture characteristics and color difference as indexes after cooking.
(2) Determination of calcium chloride substitution ratio
And (2) adding 30% of pig fat and 1.5% of Chuzhou chrysanthemum leaves, adding the blending materials according to the optimal addition amount of the soybean protein isolate obtained in the step (1), wherein the calcium chloride substitution ratios are respectively 0%, 5%, 10%, 15% and 20%, uniformly stirring and uniformly mixing to prepare balls, and determining the optimal calcium chloride substitution ratio in the formula of the meat balls by taking sensory score, texture characteristics and color difference as indexes after cooking.
(3) Determination of addition amount of Chuzhou chrysanthemum leaf
And (3) adding 30% of pig fat, adding 0%, 1.0%, 1.5%, 2.0% and 2.5% of Chuzhou chrysanthemum leaves according to the optimal addition of the soybean protein isolate obtained in the steps (1) and (2) and the calcium chloride substitution ratio, adding a blending material, stirring and uniformly mixing to prepare balls, and determining the optimal addition of the Chuzhou chrysanthemum leaves in the meat ball formula by taking sensory score, color difference, peroxide value and texture characteristics as indexes after cooking.
(4) Determination of pig fat additive amount
Adding 10%, 20%, 30%, 40% and 50% of the soybean protein isolate, the calcium chloride substitution ratio and the Chuzhou chrysanthemum leaf obtained by the experiments, adding the blending materials, stirring and uniformly mixing to prepare balls, and determining the optimal pig fat adding amount in the meat ball formula by taking sensory score, texture property and color difference as indexes after cooking
Orthogonal experiment
Through single-factor experimental analysis, the addition amount of isolated soybean protein, the substitution ratio of calcium chloride, the addition amount of Chuzhou chrysanthemum leaves and the addition amount of pig fat serve as test factors, an orthogonal test is carried out by selecting an L9(34) orthogonal table, and the formula of the low-salt Chuzhou chrysanthemum leaf meat ball is optimized.
Composite score
The comprehensive scoring is to normalize the data of multiple factor indexes, so as to effectively analyze, balance the weight among the indexes, select the proportion of the reasonable factor indexes in the whole, and calculate by using a membership degree method, such as formula (1) [15 ]:
the integrated score is calculated as formula (2):
in the application document, the larger the elasticity numerical value in the texture index is, the better the elasticity numerical value is, the smaller the hardness, cohesiveness and chewiness numerical value is, the better the hardness, cohesiveness and chewiness numerical value is, the four indexes are converted into scores and then averaged, and the specific gravity is 50%; the larger the sensory index value is, the better the sensory index value is, and the specific gravity is 50 percent; in the calculation, the indexes of hardness, cohesiveness and chewiness are negative signs, the elastic index is positive sign, the sensory index is positive sign, and the higher the final comprehensive score is, the better the result is.
Shelf life test
The low-salt Chuzhou chrysanthemum leaf meat balls are manufactured according to the optimal conditions obtained by research, and the shelf life of the meat balls under the conditions of 20 ℃ and 4 ℃ refrigeration is predicted by applying an accelerated food storage test (ASLT) 16. Selecting ASLT with the temperature of 25 ℃ and 35 ℃ and the relative humidity of 60%, and tracking the microorganisms, the moisture, the texture and the color difference of the product every day until the product is overdue. After the shelf lives of the meatballs at 35 ℃ and 25 ℃ are obtained respectively, the shelf lives of the meatballs at 20 ℃ and 4 ℃ in a refrigeration condition are calculated by an ASLT method.
The meatballs prepared above were subjected to the following tests
Texture structure
The texture characteristics of the meat balls were measured using a TA-XT plus texture analyzer. The measurement is carried out according to the parameters studied by Invitro et al [17], and the measurement results are based on hardness, elasticity, chewiness and cohesiveness
Color difference
The measurement is carried out by a color difference meter [18 ].
Sensory test index
The scoring standard is shown in table 3 by combining the characteristics of the product, and the total score of the 4 indexes is 100. The finished product was cut into 2.5cm square pieces of uniform size, and then subjected to sensory evaluation by a sensory evaluation panel consisting of 10 persons. The sensory evaluation was carried out by a calibration method, and the total score was 100. The average scores of the sensory evaluation results of the panel were summed and the resulting number was divided by 10 to obtain the average evaluation score of the sensory results [19 ].
TABLE 3 sensory evaluation criteria for pork meatballs
Peroxide number (POV)
The pork meatballs are detected by referring to a peroxide value measuring method in the national standard GB/T5538-2016.
Protein content
The measurement is carried out by referring to a Kjeldahl method in GB/T5009.5-2016.
Fat content
The determination is carried out by referring to the Soxhlet extraction method in GB/T14772-.
Water content
The measurement is carried out by referring to a rapid moisture meter in GB/T5009.5-2016.
Data analysis
The data are expressed as mean ± standard deviation, and the experimental data were statistically analyzed using SPSS22.0 and Excel tables.
Example 1, (1) Effect of the amount of Soy protein isolate added on the texture of meat balls
As can be seen from FIGS. 2 to 5, the addition of 0 to 1% of the isolated soy protein did not significantly affect the hardness, elasticity, cohesiveness and chewiness of the meat balls (P > 0.05); when the addition amount of the soybean protein isolate is 1-2%, the influence on the chewiness and hardness of the pork ball is significant (P <0.05), and the influence on the elasticity and cohesiveness is not significant (P > 0.05); when the addition amount of the soybean protein isolate is 2-4%, the hardness and the chewiness are remarkably reduced (P is less than 0.05), and the conglomeration of the meat balls is not obviously influenced; in conclusion, the hardness and the chewiness are optimal when the content is 2.0 percent, the elasticity and the cohesiveness are optimal when the content is 3.0 percent, and the addition amount of the soybean protein isolate is 2-3 percent as the optimal amount;
(2) influence of soybean protein isolate addition on meat ball sensory product score and color difference
TABLE 4 Effect of soy protein isolate on sensory evaluation of meat balls
Tab 4 Effects of soy srotein isolate on sensory score of meatballs
Note: different letters a-b indicate the significance of the difference (P <0.05) for different addition levels in the same column.
TABLE 5 Effect of Soy protein isolate addition on meat color difference
Table 5 Effects of soy protein isolate amount on color difference of meatballs
Note: different letters a-b indicate the significance of the difference (P <0.05) for different addition levels in the same column.
As shown in Table 4, when the addition amount of the soy protein isolate is 0-3%, the sensory score is increased and then reduced, and the influence is remarkable (P is less than 0.05); when the adding amount is 2%, the sensory score is optimal; because the soybean protein isolate has the functional characteristics of water retention, oil retention, gel and the like, the texture of the meatballs can be greatly improved by adding the soybean protein isolate. However, the soybean protein isolate needs to be added in a proper amount, and each index is obviously reduced when the soybean protein isolate is added too much. As can be seen from table 5, the amount of soy protein isolate added had a significant effect on L of the meatballs, increasing first and decreasing later (P < 0.05); the effect on a and b of the meat balls is not obvious (P > 0.05); the influence of the addition amount of the isolated soy protein on the texture of the meat balls is comprehensively considered, and when the addition amount is 2%, the sensory score is highest and the texture characteristic is relatively good. Therefore, the addition amount of the soybean protein isolate of 2.0 percent is selected as the optimum addition amount for producing the meat balls.
Example 2, (1) Effect of calcium chloride substitution ratio on quality of meat balls
As can be seen from fig. 6, when the calcium chloride substitution ratio is 5-10%, the effect on the hardness of the meat balls is significant (P <0.05), and as the calcium chloride substitution ratio is gradually increased, fig. 7 and 9 show that the calcium chloride substitution ratio of 5-10% has a significant effect (P <0.05) on the elasticity and chewiness of the meat balls, but has no significant effect (P >0.05) on the cohesiveness; when the substitution ratio is continuously increased to 10-15%, the various texture indexes of the meat balls are remarkably reduced (P < 0.05); when the calcium chloride substitution ratio is 10%, the quality of the meatballs can be remarkably improved (P is less than 0.05); with the increase of the calcium chloride substitution ratio, the hardness, the cohesiveness and the chewiness of the meat ball tend to rise first and then fall, the elasticity tends to fall first and then rise and then fall, and each texture index of the meat ball is excellent when the calcium chloride substitution ratio is 10%. Moreover, the taste of the meat balls is affected by adding too much calcium chloride, so that the calcium chloride substitution ratio is most suitable to be 10%.
(2) Influence of calcium chloride substitution ratio on sensory score and color difference of meat ball
Table 6 effect of calcium chloride substitution ratio on sensory evaluation of meat balls
Tab 6 Effects of calcium chloride replacement ratio on sensory score of meatballs
Note: different letters a-b indicate the significance of the difference (P <0.05) for different addition levels in the same column.
Table 7 effect of calcium chloride substitution ratio on meat pellet color difference
Tab 7 Effects of calcium chloride replacement on color difference of meatballs
Note: different letters a-b represent the significance of the difference of different addition levels in the same column (P <0.05)
As shown in table 6, the calcium chloride substitution ratio has a statistical significance (P <0.05) on the sensory score of the pork meatballs, and as shown by the overall sensory effect, the addition of low-level calcium chloride has little sensory effect, and only high-level calcium chloride has a significant effect, but the sensory quality is significantly reduced due to excessive substitution, so that the suitable calcium chloride substitution level is controlled within 10% from the perspective of the sensory quality acceptability. As can be seen from table 7, the replacement ratio of 0-10% calcium chloride gradually increased in significance (P <0.05) to the value of the brightness L of the meat balls, and the replacement ratio of 10-15% potassium chloride had no significant effect on the value of the brightness L of the meat balls; calcium chloride substitution had no significant effect on the redness a and b values of the meatballs (P > 0.05); therefore, the calcium chloride substitution ratio has little influence on the color difference of the meatballs. Considering the texture characteristics, color difference and sensory score, 10% of calcium chloride is selected as the optimal substitution ratio.
Example 3, (1) influence of Chuzhou chrysanthemum leaf addition amount on meat ball quality
As can be seen from FIGS. 10 and 13, the addition of 0-2.5% of Chuzhou chrysanthemum leaves significantly affects the hardness and chewiness of the meatballs (P <0.05), and the effects of elasticity and cohesiveness are not significant (P > 0.05); when the addition amount is 1-1.5%, the hardness of the meat balls is remarkably enhanced (P <0.05), and the chewiness of the meat balls is remarkably reduced (P < 0.05); and the chewiness of the chrysanthemum is reduced sharply when the addition amount of the chrysanthemum leaves is 1.5-2%. With the increasing of the addition amount of the Chuzhou chrysanthemum leaves, particles become 'fillers' of a protein network structure, the compactness of an internal structure is continuously enhanced, and therefore the hardness is increased. However, the Chuzhou chrysanthemum leaf particles cannot be crosslinked with the protein and fat themselves, but the crosslinking between the protein and the fat is hindered to some extent, so that the elasticity is not significantly changed. When the amount of the Chuzhou chrysanthemum leaves is increased to a certain degree, the particles can hinder the formation of a protein network structure, reduce the crosslinking of protein and fat, loosen a gel network structure and further reduce the hardness.
(2) Influence of Chuzhou chrysanthemum leaf addition amount on meat ball sensory score and color difference
TABLE 8 influence of Chuzhou chrysanthemum leaf addition on sensory evaluation of meatballs
Tab 8 Effects of the addition of Chrysanthemum morifolium ramats on the sensory score of meatballs
Note: different letters a-b indicate the significance of the difference (P <0.05) for different addition levels in the same column.
TABLE 9 influence of Chuzhou chrysanthemum leaf addition on meat ball color and peroxide value (POV)
Tab 9 Effects of the addition of Chrysanthemum morifolium ramats on the color and peroxide value(POV)of
meatballs
Note: different letters a-b indicate the significance of the difference (P <0.05) for different addition levels in the same column.
The sensory score of the Chuzhou chrysanthemum leaves on the pork ball is increased and then decreased, and the sensory score is highest when the addition amount of the Chuzhou chrysanthemum leaves is 1.5%; as can be seen from table 9, the addition amount of the chuzhou chrysanthemum leaves significantly affected the L value of the meat balls (P <0.05), the brightness of the meat balls gradually decreased with the addition amount of the chuzhou chrysanthemum leaves, the brightness was optimal at an addition amount of 1.5%, and the yellowish green degree leaves significantly changed with the increase of the chuzhou chrysanthemum leaves. As the Chuzhou chrysanthemum leaves are rich in chlorophyll and other fat-soluble pigments, the Chuzhou chrysanthemum leaves can be combined with fat to influence the brightness of the fat, so that the L value of the meat balls is reduced; the Chuzhou chrysanthemum leaves are yellow green originally, and the rich lutein is highly colored, so that the a value of the meat balls is reduced along with the increasing of the Chuzhou chrysanthemum leaves. Unsaturated fatty acid in the meat balls can react with oxygen in the air, oil in the meat balls is oxidized to generate hydrogen peroxide and decomposed to generate aldehyde, ketone, lower fatty acid and the like, so that the quality and the nutritional ingredients of the meat balls are reduced, the rancidity degree of the oil can be known through measuring the content of the peroxide, and the rancidity speed of the oil can be relieved through the oxidation resistance in the chrysanthemum leaves obtained through measuring results. Comprehensively considering, the optimal addition amount of Chuzhou chrysanthemum leaves is 1.5%.
Example 4, (1) Effect of pig fat addition on the texture of meat pellets
As can be seen from fig. 14, the hardness of the meat balls can be significantly increased by 10-30% of the fat content (P <0.05), and the hardness of the meat balls can be significantly decreased by more than 30% of the fat content (P < 0.05); from fig. 15, it can be seen that the elasticity of the meat balls can be significantly reduced by the addition of fat above 20%, and the overall effect is not significant (P < 0.05); according to the analysis of the graph 16, when the fat content is 10-20% and 40-50%, the cohesiveness of the meat balls is general, and when the fat content is 20-40%, the cohesiveness of the meat balls is changed remarkably, and the meat balls rise first and then fall (P is less than 0.05); as can be seen from fig. 17, when the fat content was 10 to 30%, the chewiness of the meat balls was significantly reduced, and when the fat content was 30 to 50%, the chewiness of the meat balls tended to increase first and then decrease (P < 0.05). Because excessive fat will increase the prevalence of some diseases and is not good for human health, 20-30% fat is most suitable according to texture characteristics.
(2) Influence of pig fat addition on sensory evaluation and color difference of meat balls
TABLE 10 Effect of pig fat addition on sensory score
Note: different letters a-b indicate the significance of the difference (P <0.05) for different addition levels in the same column.
TABLE 11 influence of pig fat content on the color difference of meat balls
Tab 11 Effects of fat additions on color of porkballs
Note: different letters a-b indicate the significance of the difference (P <0.05) for different addition levels in the same column.
As can be seen from table 10, there was a significant difference in the effect of lean body mass on the sensory score of the pork meatballs (P < 0.05). In the range of the experimental proportion, the sensory score is increased and then reduced, and the sensory score is the highest when the pig fat adding amount is 30 percent; as can be seen from fig. 14 and 17, the hardness and the chewiness were optimized at the pig fat content of 10%, both of which showed a downward trend (P <0.05) with the increase of the fat content ratio, the elasticity was optimized at the pig fat content of 20%, and the cohesiveness was optimized at the pig fat content of 30%. Lean pork and fat pork are the basis of the meat balls, the influence of the addition amount of the fat pork on each index of the meat balls is large, when the addition amount of the fat pork exceeds 30%, the fat content is increased to generate greasy feeling, and the color, the taste, the elasticity, the tissue state and the like are gradually reduced. As can be seen from table 11, the significant increase in the meat ball brightness L (P <0.05) was gradually achieved by the addition of 10-30% fat; the addition amount of the fat is 10-50%, so that the influence of a value of the meat balls is obvious (P is less than 0.05); the significance of the b value of the meat ball is gradually increased by adding 10-500% of fat (P < 0.05). The reason is that under the condition that the contents of other main materials are not changed along with the increase of the fat content, the influence of the Chuzhou chrysanthemum on the brightness of the meat balls is reduced, the L value of the meat balls is increased, the a value and the b value are reduced and comprehensively considered, and the pig fat content of 30% is selected as the optimum content for producing the meat balls.
Example 5, (1) results and analysis of orthogonal test
TABLE 12 orthogonal test protocol and test results
Tab 12 Orthogonal test plan and test results
Direct analysis
The test investigation index is that the larger the composite score is, the better, and as is directly seen from table 12, the test result (composite score) of the combination condition A2C2D2B2 of test No. 5 is the largest, and the highest value among the 9 tests is.
Computational analysis
As can be seen from table 12, through analysis of an orthogonal experiment L9(34), the size of the factors affecting the quality of the meat balls is, in order, the addition amount of the isolated soy protein > the addition amount of the chrysanthemum leaves > the addition amount of the pig fat > the calcium chloride substitution ratio, and the optimal process parameter set is A2C2D2B2, that is, 2.0% of the isolated soy protein, 10% of the calcium chloride substitution ratio, 1.5% of the chrysanthemum leaves, and 30% of the pig fat.
TABLE 13 results of ANOVA
Tab 13 Results of variance analysis.
As can be seen from table 13, the addition amount of the isolated soy protein and the addition amount of the chuzhou chrysanthemum leaves have significant effects on the quality of the meatballs (F ratio > F0.05), wherein the effect of the isolated soy protein is the largest, and the final cooling temperature has no significant effect on the spiced beef (F ratio < F0.05).
The optimal experimental results obtained by direct analysis and computational analysis are different, further verification experiments need to be carried out, and the verification experiments show that the quality of the conditional combination A3B1C1 spiced beef is superior to that of the conditional combination A2C2D3B2, so the optimal experimental conditions obtained by the research are as follows: the addition amount of the isolated soybean protein is 2%, the calcium chloride substitution ratio is 10%, the addition amount of the Chuzhou chrysanthemum leaves is 1.5%, and the addition amount of the pig fat is 30%.
(2) Shelf life test of meatballs
Determination of product shelf life [17] samples were tested at 35 ℃ and 25 ℃ for texture, color difference, moisture, microorganisms and sensory follow-up, wherein no microorganisms were detected and there was no significant change in texture, color difference and moisture, thus quality of the product was evaluated primarily by sensory evaluation.
The overall evaluation was scored as follows:
TABLE 14 evaluation protocol for shelf life of samples
Tab 14 Evaluation plan for sample shelf life
TABLE 15 examination of the samples at 25 ℃ and 35 ℃
As can be seen from the results in Table 15, the shelf life of the samples was 10 days at 25 ℃ and 5 days at 35 ℃.
According to formula (1):
(1)
the following can be obtained:
according to formula (2): QS (T1) ═ QS (T2) × Q10 Δ T/10 (2)
The shelf life of the obtained refrigerated food at the temperature of 4 ℃ and the humidity of 60 percent is as follows: QS (T1) ═ QS (T2) × Q10 Δ T/10 ═ 10 × 22.1 ═ 42d
The shelf life at a temperature of 20 ℃ and a humidity of 60% is as follows: QS (T1) ═ QS (T2) × Q10 Δ T/10 ═ 10 × 20.5 ═ 14d
In summary, the experimental data obtained by applying the ASLT method shows that the refrigerated shelf life of the product is 42 days at the temperature of 4 ℃ and the humidity of 60%. And a shelf life of 14 days at 20 ℃ and 60% humidity.
Physical and chemical indexes of meat balls
TABLE 16 nutrient composition table of meat balls
Tab 16 Nutritional composition of meatbalsl
In summary, in combination with example 1, example 2, example 3, example 4 and example 5, it can be seen that the best formula (based on the total mass of lean pork and fat pork) of the low-salt Chuzhou chrysanthemum leaf pork ball is determined by single factor analysis and orthogonal test: 70% of lean pork, 30% of pig fat, 2% of soybean protein isolate, 1.5% of Chuzhou chrysanthemum leaf and 10% of calcium chloride substitution ratio. Under the preferable scheme, the sensory score is 87.67, the hardness reaches 2689.34g, the elasticity reaches 0.67, the cohesiveness reaches 0.58, the chewiness reaches 1524.21g, the recoverability reaches 0.41, and all texture indexes meet the quality and characteristic requirements of the meatballs.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (2)
1. The processing method of the low-salt chrysanthemum leaf meat ball is characterized by comprising, by weight, 10-50% of pig fat, 58-75% of pig lean meat, 15% of starch, 25% of ice water, 0-4% of soybean protein isolate, 0-2.5% of chrysanthemum leaf, 2% of salt (total amount of sodium salt and calcium salt), 1% of ginger powder, 1.2% of white granulated sugar, 0.3% of monosodium glutamate and 0.15% of pepper powder.
2. The processing method of the low-salt chrysanthemum leaf meat ball according to claim 1, characterized by comprising the following steps:
(1) selection and preparation of raw materials: the fresh pork which is qualified by the inspection of relevant departments is purchased as the raw material, and the treatment of the raw material and relevant sanitary indexes must meet the requirements. Drying fresh folium Chrysanthemi at 70-80 deg.C, and pulverizing with ultramicro pulverizer;
(2) pretreatment and stranding: cleaning meat in clear water, and draining; then cleaning lymph, blood vessels and connective tissues on the meat; cutting lean meat and fat into small pieces, refrigerating in a refrigerator at 4 deg.C to below 10 deg.C, taking out, and mincing in a meat mincer;
(3) mixing and chopping: putting the prepared lean pork and fat pork into a cutting and mixing machine in proportion, simultaneously adding ingredients such as mixed salt, starch, soybean protein isolate, white granulated sugar, monosodium glutamate, white pepper, scallion powder, ginger powder, ice water, chrysanthemum leaf powder and the like in proportion for cutting and mixing for 4min to obtain meat paste, and pickling the cut and mixed meat paste at 4 ℃ for 3 hours;
(4) molding: kneading the meat paste into a round shape with the mass of about 15g by hands;
(5) pre-cooking: placing the formed meat balls into hot water with the initial temperature of 80 ℃ to boil for 1min for forming;
(6) and (3) cooling: putting the pre-cooked meatballs into ice water meeting the sanitary requirement of drinking water, and cooling the meatballs;
(7) quick-freezing: and (4) putting the cooled meatballs into a refrigerator at the temperature of 18 ℃ below zero for quick freezing treatment, and taking out the meatballs when required by the experiment.
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|---|---|---|---|---|
| CN113317452A (en) * | 2021-06-07 | 2021-08-31 | 河南农业大学 | Pork balls containing alfalfa powder and preparation method thereof |
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| CN115088809A (en) * | 2022-07-05 | 2022-09-23 | 吉林大学 | Method for making spiced sauced pork trotter with black sauce |
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