CN112219968A - Recombined fat beef and mutton roll color fixative and color fixation method - Google Patents
Recombined fat beef and mutton roll color fixative and color fixation method Download PDFInfo
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- CN112219968A CN112219968A CN202011055419.9A CN202011055419A CN112219968A CN 112219968 A CN112219968 A CN 112219968A CN 202011055419 A CN202011055419 A CN 202011055419A CN 112219968 A CN112219968 A CN 112219968A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 36
- 239000000834 fixative Substances 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 29
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims abstract description 28
- 235000013793 astaxanthin Nutrition 0.000 claims abstract description 28
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims abstract description 28
- 229940022405 astaxanthin Drugs 0.000 claims abstract description 28
- 239000001168 astaxanthin Substances 0.000 claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 239000001509 sodium citrate Substances 0.000 claims abstract description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 9
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 8
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 claims description 30
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 30
- 238000002386 leaching Methods 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 20
- 238000005096 rolling process Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000004898 kneading Methods 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 12
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000012043 crude product Substances 0.000 claims description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 5
- 241000237502 Ostreidae Species 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000003480 eluent Substances 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000011347 resin Substances 0.000 claims description 5
- 229920005989 resin Polymers 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 210000004872 soft tissue Anatomy 0.000 claims description 5
- 238000001179 sorption measurement Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000011814 protection agent Substances 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 20
- 239000005457 ice water Substances 0.000 description 5
- 241001494479 Pecora Species 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 235000013878 L-cysteine Nutrition 0.000 description 1
- 239000004201 L-cysteine Substances 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001371 alpha-amino acids Chemical class 0.000 description 1
- 235000008206 alpha-amino acids Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 229940001584 sodium metabisulfite Drugs 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C403/00—Derivatives of cyclohexane or of a cyclohexene or of cyclohexadiene, having a side-chain containing an acyclic unsaturated part of at least four carbon atoms, this part being directly attached to the cyclohexane or cyclohexene or cyclohexadiene rings, e.g. vitamin A, beta-carotene, beta-ionone
- C07C403/24—Derivatives of cyclohexane or of a cyclohexene or of cyclohexadiene, having a side-chain containing an acyclic unsaturated part of at least four carbon atoms, this part being directly attached to the cyclohexane or cyclohexene or cyclohexadiene rings, e.g. vitamin A, beta-carotene, beta-ionone having side-chains substituted by six-membered non-aromatic rings, e.g. beta-carotene
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C2601/00—Systems containing only non-condensed rings
- C07C2601/12—Systems containing only non-condensed rings with a six-membered ring
- C07C2601/16—Systems containing only non-condensed rings with a six-membered ring the ring being unsaturated
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a recombined fat beef and mutton roll color fixative and a color fixative method, which are prepared from the following raw materials in parts by weight: 5 to 30 parts of L-cysteine, 20 to 40 parts of sodium bicarbonate, 20 to 40 parts of D-sodium erythorbate, 1 to 5 parts of citric acid, 10 to 20 parts of sodium citrate and 0.1 to 2 parts of astaxanthin. The recombined fat beef and mutton is used before being put into a mould for quick freezing, so that the problem that the meat is black and dark in color in the freezing storage process can be effectively solved, and the quality guarantee period of the fat beef and mutton rolls is prolonged.
Description
Technical Field
The invention relates to the field of food processing, in particular to a recombined fat beef and mutton roll color fixative and a color protection method.
Background
With the development of the hot pot industry, fat beef and mutton rolls have become the main product of hot pot dishes. The early fat beef and fat sheep are mostly made of fresh meat and are preserved in a freezing way, the period from production to consumption is short, and the problems that the meat color is oxidized, blackened and dark (called black lines in the industry) are not very obvious. In recent years, with the increase of imported beef and mutton, the sale radius of fat beef and fat mutton manufacturers is enlarged, so that the period from production to consumption is prolonged, and with the development of recombinant fat beef and fat mutton technology, the phenomenon that the color of the produced product is blackened and darkened becomes more prominent. Particularly, imported beef and mutton are repeatedly thawed and processed and are contacted with air for a long time, and the phenomenon is more obvious.
At present, common antioxidants such as sodium ascorbate, rosemary extract and tea polyphenol are used independently in the prepared meat and have a certain color protection effect, but the application of the antioxidants in fattening cattle and fattening sheep is limited due to factors such as addition amount, flavor, cost and the like. Meanwhile, some illegal manufacturers adopt sodium metabisulfite to achieve the purpose of color protection, so that the development of a healthy, safe and ideal color fixative becomes a problem to be solved urgently.
Disclosure of Invention
The invention provides a recombined fat-beef-mutton roll color fixative and a color fixation method, aiming at solving the problem that the fat-beef-mutton roll is black and dark in color.
The invention is implemented by the following technical scheme:
the recombined fat beef and mutton roll color fixative is characterized by being prepared from the following raw materials in parts by weight: 5 to 30 parts of L-cysteine, 20 to 40 parts of sodium bicarbonate, 20 to 40 parts of D-sodium erythorbate, 1 to 5 parts of citric acid, 10 to 20 parts of sodium citrate and 0.1 to 2 parts of astaxanthin.
Preferably, the feed is prepared from the following raw materials in parts by weight: 20 parts of L-cysteine, 30 parts of sodium bicarbonate, 30 parts of D-sodium erythorbate, 2 parts of citric acid, 17 parts of sodium citrate and 1 part of astaxanthin.
Wherein the astaxanthin is obtained by the following method:
(1) removing meat and soft tissue from marine product, soaking raw material powder in acetic acid until it is softened, cleaning, freeze drying, pulverizing, returning to room temperature, and sieving with 40 mesh sieve to obtain raw material powder;
(2) hydrolyzing the raw material powder by using protease to remove protein, wherein the hydrolysis condition is that the pH value is 2-3, and the temperature is 40-45 ℃;
(3) adding a dichloromethane solution with the mass concentration of 7.5% into the raw material powder hydrolyzed in the step (3) according to the solid-liquid volume ratio of 1: 5-8, and then carrying out ultrasonic treatment under the following ultrasonic treatment conditions: the ultrasonic power is 350W, each time is 10s, the intermittent time is 10s, and the total ultrasonic time is 60 min; then standing for 30min, and filtering to obtain leaching liquor; repeatedly leaching for 2 times, and mixing the leaching solutions;
(4) heating and evaporating the leaching liquor in vacuum to remove dichloromethane, then adding a methanol solution of KOH with equal mass, wherein the concentration of the methanol solution of KOH is 0.1mol/L, and saponifying for 5-12 h at 4 ℃;
(5) concentrating the leaching solution to be oily to obtain an astaxanthin crude product;
(6) adsorbing the astaxanthin crude product by macroporous adsorption resin at the flow rate of 2BV/h, sequentially eluting with water, ethanol and acetone at the resolving speed of 1BV/h, separating the eluent into green and red parts, collecting the red part, and carrying out vacuum concentration to obtain the astaxanthin.
Wherein the marine product comprises fresh shrimp, crab or oyster.
The invention also provides a color protection method of the recombined fat beef mutton rolls, which comprises the steps of placing small pieces of meat in a rolling machine, adding auxiliary materials and the recombined fat beef mutton roll color protection agent, wherein the use amount of the color protection agent is 0.5-1% of the weight of the meat; rolling and kneading for 10-30 minutes in vacuum until the vacuum degree reaches-0.09 MPa, loading into a mold, and sequentially performing quick freezing in a pressing mold, slicing, packaging and quick freezing; the meat is beef fat or mutton fat.
Under the condition that no water is added into the meat, the color fixative and the water are dissolved in the water according to the mass ratio of 1: 4 for use.
Under the condition that a proper amount of water and a water-retaining agent are added into the meat, the color fixative is dissolved in the added water for use.
And a proper amount of water and a water-retaining agent are added in the early stage of meat rolling, a compound enzyme preparation is added in the later stage of rolling, and the color fixative is dissolved in the added water for use in the early stage of rolling.
The color fixative provided by the invention has the characteristics of high safety, small addition amount and obvious effect. L-cysteine is a common amino acid in organisms. Is one of sulfur-containing alpha-amino acids and has reducing property. The D-sodium erythorbate is an important antioxidant preservative in the food industry, can maintain the color and the natural flavor of food, prolongs the shelf life, has no toxic or side effect, and can prevent the formation of a carcinogen-nitrosamine in meat. The sodium bicarbonate is commonly named as baking soda, forms an acid-base buffer system with citric acid and sodium citrate, is beneficial to exerting the antioxidation effect, and is easy to generate carbon dioxide when being neutralized by acid, so that the excessive oxidation of myoglobin is avoided. Several monomers are compounded together to play a role in synergistic color protection.
The color fixative and the color fixation method of the recombined fat beef and fat mutton rolls provided by the invention can effectively solve the problem that the meat color of fat beef and fat mutton enterprises in the production process is black and dark, can keep the color of fresh raw materials for a long time in the processes of freezing storage, transportation and sale of the meat rolls, prolong the quality guarantee period of products and improve the economic benefit.
Detailed Description
The present invention will be further understood from the following specific examples of the present invention, which should not be construed as limiting the scope of the present invention.
Example 1
(1) The color fixative is prepared from the following raw materials in parts by mass: 10 parts of L-cysteine, 30 parts of sodium bicarbonate, 40 parts of D-sodium erythorbate, 2 parts of citric acid, 17 parts of sodium citrate and 1 part of astaxanthin.
(2) Putting small beef and fat in a ratio of 7: 3 into a rolling machine, dissolving the color fixative of 0.5 percent of the weight of the beef in ice water of 4 times, putting into the rolling machine, rolling and kneading for 10 minutes in vacuum until the vacuum degree reaches-0.09 MPa, taking out the beef, putting into a die, quickly freezing by pressing, slicing, packaging and quickly freezing.
Wherein the astaxanthin is obtained by the following method:
(1) removing meat and soft tissue from marine product, soaking raw material powder in acetic acid until it is softened, cleaning, freeze drying, pulverizing, returning to room temperature, and sieving with 40 mesh sieve to obtain raw material powder;
(2) hydrolyzing the raw material powder by using protease to remove protein, wherein the hydrolysis condition is that the pH value is 2, and the temperature is 45 ℃;
(3) adding a dichloromethane solution with the mass concentration of 7.5% into the raw material powder hydrolyzed in the step (3) according to the solid-liquid volume ratio of 1: 8, and then carrying out ultrasonic treatment under the following ultrasonic treatment conditions: the ultrasonic power is 350W, each time is 10s, the intermittent time is 10s, and the total ultrasonic time is 60 min; then standing for 30min, and filtering to obtain leaching liquor; repeatedly leaching for 2 times, and mixing the leaching solutions;
(4) heating and evaporating the leaching liquor in vacuum to remove dichloromethane, then adding a methanol solution of KOH with equal mass, wherein the concentration of the methanol solution of KOH is 0.1mol/L, and saponifying for 10 hours at 4 ℃;
(5) concentrating the leaching solution to be oily to obtain an astaxanthin crude product;
(6) adsorbing the astaxanthin crude product by macroporous adsorption resin at the flow rate of 2BV/h, sequentially eluting with water, ethanol and acetone at the resolving speed of 1BV/h, separating the eluent into green and red parts, collecting the red part, and carrying out vacuum concentration to obtain the astaxanthin.
Wherein the marine product comprises fresh shrimp, crab or oyster.
Example 2
(1) The color fixative is prepared from the following raw materials in parts by mass: 15 parts of L-cysteine, 27 parts of sodium bicarbonate, 35 parts of D-sodium erythorbate, 2 parts of citric acid, 20 parts of sodium citrate and 1 part of astaxanthin.
(2) The fat sheep is prepared from 100kg of small mutton, 10kg of ice water, 0.5kg of water-retaining agent and 0.8kg of color fixative.
(3) The fat sheep making process includes the steps of putting mutton into a rolling and kneading machine, dissolving the water-retaining agent and the color fixative in ice water, putting the mutton into the rolling and kneading machine, rolling and kneading for 20 minutes in vacuum, enabling the vacuum degree to reach-0.09 MPa, taking out the mutton, putting the mutton into a mold, pressing the mutton for quick freezing, slicing the mutton, packaging the mutton and quickly freezing the mutton.
Wherein the astaxanthin is obtained by the following method:
(1) removing meat and soft tissue from marine product, soaking raw material powder in acetic acid until it is softened, cleaning, freeze drying, pulverizing, returning to room temperature, and sieving with 40 mesh sieve to obtain raw material powder;
(2) hydrolyzing the raw material powder by using protease to remove protein, wherein the hydrolysis condition is that the pH value is 2, and the temperature is 45 ℃;
(3) adding a dichloromethane solution with the mass concentration of 7.5% into the raw material powder hydrolyzed in the step (3) according to the solid-liquid volume ratio of 1: 5, and then carrying out ultrasonic treatment under the following ultrasonic treatment conditions: the ultrasonic power is 350W, each time is 10s, the intermittent time is 10s, and the total ultrasonic time is 60 min; then standing for 30min, and filtering to obtain leaching liquor; repeatedly leaching for 2 times, and mixing the leaching solutions;
(4) heating and evaporating the leaching liquor in vacuum to remove dichloromethane, then adding a methanol solution of KOH with equal mass, wherein the concentration of the methanol solution of KOH is 0.1mol/L, and saponifying for 12 hours at the temperature of 4 ℃;
(5) concentrating the leaching solution to be oily to obtain an astaxanthin crude product;
(6) adsorbing the astaxanthin crude product by macroporous adsorption resin at the flow rate of 2BV/h, sequentially eluting with water, ethanol and acetone at the resolving speed of 1BV/h, separating the eluent into green and red parts, collecting the red part, and carrying out vacuum concentration to obtain the astaxanthin.
Wherein the marine product comprises fresh shrimp, crab or oyster.
Example 3
(1) The color fixative is prepared from the following raw materials in parts by mass: 25 parts of L-cysteine, 15 parts of sodium bicarbonate, 35 parts of D-sodium erythorbate, 4.5 parts of citric acid, 20 parts of sodium citrate and 0.5 part of astaxanthin.
(2) The preparation formula of the fat beef comprises 100kg of small beef, 20kg of ice water, 1kg of water-retaining agent, 1kg of color fixative and 0.5kg of compound enzyme preparation.
(3) The preparation process of the fat beef comprises the steps of putting beef into a rolling and kneading machine, dissolving the water-retaining agent and the color fixative in ice water, putting the beef into the rolling and kneading machine, and rolling and kneading for 30 minutes in vacuum, wherein the vacuum degree reaches-0.09 MPa. And then spreading the compound enzyme preparation, rolling and kneading for 5 minutes in vacuum, taking out and putting into a die, pressing the die, refrigerating for 4 hours in a 0-4 ℃ cold storage, quickly freezing, slicing, packaging and quickly freezing.
Wherein the astaxanthin is obtained by the following method:
(1) removing meat and soft tissue from marine product, soaking raw material powder in acetic acid until it is softened, cleaning, freeze drying, pulverizing, returning to room temperature, and sieving with 40 mesh sieve to obtain raw material powder;
(2) hydrolyzing the raw material powder with protease to remove protein, wherein the hydrolysis condition is that the pH value is 2.5, and the temperature is 45 ℃;
(3) adding a dichloromethane solution with the mass concentration of 7.5% into the raw material powder hydrolyzed in the step (3) according to the solid-liquid volume ratio of 1: 6, and then carrying out ultrasonic treatment under the following ultrasonic treatment conditions: the ultrasonic power is 350W, each time is 10s, the intermittent time is 10s, and the total ultrasonic time is 60 min; then standing for 30min, and filtering to obtain leaching liquor; repeatedly leaching for 2 times, and mixing the leaching solutions;
(4) heating and evaporating the leaching liquor in vacuum to remove dichloromethane, then adding a methanol solution of KOH with equal mass, wherein the concentration of the methanol solution of KOH is 0.1mol/L, and saponifying for 5 hours at the temperature of 4 ℃;
(5) concentrating the leaching solution to be oily to obtain an astaxanthin crude product;
(6) adsorbing the astaxanthin crude product by macroporous adsorption resin at the flow rate of 2BV/h, sequentially eluting with water, ethanol and acetone at the resolving speed of 1BV/h, separating the eluent into green and red parts, collecting the red part, and carrying out vacuum concentration to obtain the astaxanthin.
Wherein the marine product comprises fresh shrimp, crab or oyster.
Although the present invention has been described in detail by the above examples, such description is for illustrative purposes only and should not be construed as limiting the spirit and scope of the present invention as claimed in the appended claims. In addition, the above-described embodiments are for illustrative purposes only, and various modifications may be made thereto, and those skilled in the art will appreciate that the modifications also fall within the scope of the present invention.
Claims (8)
1. The recombined fat beef and mutton roll color fixative is characterized by being prepared from the following raw materials in parts by weight: 5 to 30 parts of L-cysteine, 20 to 40 parts of sodium bicarbonate, 20 to 40 parts of D-sodium erythorbate, 1 to 5 parts of citric acid, 10 to 20 parts of sodium citrate and 0.1 to 2 parts of astaxanthin.
2. The recombined fat beef and mutton roll color fixative as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 20 parts of L-cysteine, 30 parts of sodium bicarbonate, 30 parts of D-sodium erythorbate, 2 parts of citric acid, 17 parts of sodium citrate and 1 part of astaxanthin.
3. The recombined fat beef and mutton chop color fixative as claimed in claim 1, wherein the astaxanthin is obtained by the following method:
(1) removing meat and soft tissue from marine product, soaking raw material powder in acetic acid until it is softened, cleaning, freeze drying, pulverizing, returning to room temperature, and sieving with 40 mesh sieve to obtain raw material powder;
(2) hydrolyzing the raw material powder by using protease to remove protein, wherein the hydrolysis condition is that the pH value is 2-3, and the temperature is 40-45 ℃;
(3) adding a dichloromethane solution with the mass concentration of 7.5% into the raw material powder hydrolyzed in the step (3) according to the solid-liquid volume ratio of 1: 5-8, and then carrying out ultrasonic treatment under the following ultrasonic treatment conditions: the ultrasonic power is 350W, each time is 10s, the intermittent time is 10s, and the total ultrasonic time is 60 min; then standing for 30min, and filtering to obtain leaching liquor; repeatedly leaching for 2 times, and mixing the leaching solutions;
(4) heating and evaporating the leaching liquor in vacuum to remove dichloromethane, then adding a methanol solution of KOH with equal mass, wherein the concentration of the methanol solution of KOH is 0.1mol/L, and saponifying for 5-12 h at 4 ℃;
(5) concentrating the leaching solution to be oily to obtain an astaxanthin crude product;
(6) adsorbing the astaxanthin crude product by macroporous adsorption resin at the flow rate of 2BV/h, sequentially eluting with water, ethanol and acetone at the resolving speed of 1BV/h, separating the eluent into green and red parts, collecting the red part, and carrying out vacuum concentration to obtain the astaxanthin.
4. The recombined fat beef and mutton roll color fixative as claimed in claim 3, wherein the seafood includes fresh and alive shrimp, crab or oyster.
5. A color protection method of a recombined fat beef and mutton roll is characterized in that after small pieces of meat are placed in a tumbling machine, auxiliary materials and the recombined fat beef and mutton roll color fixative of any one of claims 1 to 4 are added, wherein the dosage of the color fixative is 0.5 to 1 percent of the weight of the meat; rolling and kneading for 10-30 minutes in vacuum until the vacuum degree reaches-0.09 MPa, loading into a mold, and sequentially performing quick freezing in a pressing mold, slicing, packaging and quick freezing; the meat is beef fat or mutton fat.
6. The method for protecting color of recombined fat beef and mutton cubes of claim 5, wherein the color fixative is dissolved in water according to the mass ratio of 1: 4 without adding water to the meat.
7. The method for protecting color of meat rolls with recombined fat beef and mutton according to claim 5, wherein the color fixative is dissolved in the added water when a proper amount of water and water retention agent are added to the meat.
8. The color protection method of the recombined fat beef mutton roll according to claim 5, characterized in that a proper amount of water and a water retention agent are added in the early stage of the meat rolling and kneading, a compound enzyme preparation is added in the later stage of the meat rolling and kneading, and the color protection agent is dissolved in the added water for use in the early stage of the meat rolling and kneading.
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