CN112806536A - Pre-conditioned meat product pickling liquid and preparation method and application method thereof - Google Patents

Pre-conditioned meat product pickling liquid and preparation method and application method thereof Download PDF

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CN112806536A
CN112806536A CN202110099771.0A CN202110099771A CN112806536A CN 112806536 A CN112806536 A CN 112806536A CN 202110099771 A CN202110099771 A CN 202110099771A CN 112806536 A CN112806536 A CN 112806536A
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meat product
protein
weight
conditioned
red
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陈聘
余群力
陈耀祥
师向东
韩广星
韩明山
张新军
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Gansu Agricultural University
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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
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    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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    • A—HUMAN NECESSITIES
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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • 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 pre-conditioning meat product pickling liquid and a preparation method and a using method thereof, wherein the pre-conditioning meat product pickling liquid comprises the following components in percentage by weight: 5-15% of livestock red dirty protein powder, 3-7% of trehalose, 1-6% of salt, 0.1-0.4% of a mixture of a natural antioxidant and a preservative, and 71.6-90.9% of water, and the premix is prepared by mixing the components, so that the water-retaining property of the preconditioned meat product is effectively improved, the lipid oxidation rate is reduced, and the meat color stability and the storage performance are improved.

Description

Pre-conditioned meat product pickling liquid and preparation method and application method thereof
Technical Field
The invention relates to the technical field of livestock food processing, in particular to a pre-conditioning meat product pickling liquid and a preparation method and a using method thereof.
Background
The pre-conditioned meat products are popular with consumers due to convenient eating, high added value, balanced nutrition, exquisite package and small volume, and can meet the demand of modern consumers on the consumption of multi-element meat, and the production and consumption are increased day by day and become the main trend of meat product consumption. The consumption of the pre-conditioned meat products in developed countries in 2019 accounts for more than 80% of the total amount of the meat products, the consumption of the pre-conditioned meat products in China is only 33% of the total amount of the meat products, and the pre-conditioned meat products have a larger gap compared with developed countries. The single variety, the uneven quality level and the short shelf life of the product are main bottlenecks for restricting the development of the pre-conditioned meat products in China, and the independent intellectual property rights in China are urgently needed to be formed through the research on processing key technologies and the product development, so that the quality improvement and the efficiency improvement of the pre-conditioned meat product industry are supported, and the international market competitiveness of meat enterprises in China is improved.
The red organs (mainly heart, liver, lung and kidney) of domestic animals are the main by-products after slaughtering of domestic animals, taking the livers of cattle and sheep as examples, the livers have high protein (18-23%) and low fat (<6 percent) is rich in vitamins (V)A、VB) And minerals and other nutrient components, and has potential for developing high-quality protein and related products. According to the data of the national statistical bureau, the yield of beef and mutton in 2019 in China is 1155 ten thousand tons, the visceral byproduct yield of beef and mutton is estimated to be about 98 thousand tons, but due to the lack of support of an efficient and diversified utilization technology, the edible processing utilization rate of the visceral byproducts of beef and mutton is low at present, more than 80% of livers are only sold on the market in the form of raw materials or are used for processing fertilizers and feeds, and the waste of edible byproduct resources is caused. Therefore, the method is a necessary way for livestock slaughtering and processing enterprises to realize quality improvement and efficiency improvement by fully utilizing functional substances such as abundant proteins and the like through key technology research and development.
Pre-conditioning meat products in the prior art, pickling is a necessary process for most products. In the prior art, curing agents such as phosphate, salt, nitrate and nitrite are generally adopted, and the purposes of improving the color, the tenderness, the flavor and the water retention of the pre-conditioned meat product, increasing the product yield and prolonging the shelf life are achieved by means of the process technologies such as dry curing, injection curing, rolling curing and the like. However, the phosphate, nitrate and salt also bring health risks while improving the quality of the meat product. Although nitrate has multiple effects of color protection, oxidation resistance, bacteriostasis and the like on meat products, harmful substances such as nitrosodimethylamine, nitrosopyrrolidine and the like are easily generated when the nitrate is used excessively and the nitrate can generate carcinogenic, mutagenic and teratogenic effects on human bodies. The phosphate can effectively improve the water retention of the meat product, but can cause diseases such as calcification renal insufficiency, hypocalcemia and the like after being excessively eaten or eaten for a long time. Therefore, natural curing agent substitutes and low-sodium curing technology become hot spots for the research of the processing technology of the pre-conditioning meat products.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides a pre-conditioned meat product pickling liquid and a preparation method and a using method thereof.
The technical effect to be achieved by the invention is realized by the following scheme: a preparation method of a pre-conditioned meat product pickling liquid comprises the following steps of mixing, by weight, 5-15% of livestock red dirty protein powder, 3-7% of trehalose, 1-6% of salt, 0.1-0.4% of a mixture of a natural antioxidant and a preservative, and 71.6-90.9% of water.
Wherein the catechin and the rosemary extract are used as natural antioxidants, and the addition amount of the nisin used as a preservative is in accordance with GB 2760-2014 national food safety standard food additive use standard. According to the preparation method of the pre-conditioned meat product pickling liquid provided by the embodiment of the invention, the protein composition extracted from fresh livestock red organs (mainly including heart, liver, lung and kidney) is used as the natural water-retaining agent, and the natural water-retaining agent is matched with trehalose, a natural antioxidant and a preservative for use, so that the water-retaining property of the pre-conditioned meat product can be effectively improved, the lipid oxidation rate is reduced, and the meat color stability and the storage performance are improved. Meanwhile, the process can improve the comprehensive utilization level of the livestock slaughtering byproducts.
Preferably, the preparation method of the livestock red viscera protein powder comprises the following steps:
the method comprises the following steps: after slaughtering livestock qualified for quarantine, separating the red viscera from the carcass, stripping off fat and fascia on the surface, cleaning with clear water, and draining off water;
crushing and homogenizing: cutting the red viscera into small pieces, mixing with cooling water, and homogenizing in a homogenizer;
micro-fermentation and polyphenol deodorization steps: adding catechin into the homogenate, uniformly stirring, reacting for 0.5-1.5 h at 30-50 ℃, then adding yeast powder and sucrose, and fermenting for 0.5-5 h at the same temperature;
ultrasonic and salt leaching: adding NaCl into the homogenate liquid after the fishy smell is removed, uniformly mixing, transferring into an ultrasonic extractor for extraction, centrifuging to remove upper-layer grease, performing suction filtration, and collecting a protein extracting solution;
isoelectric precipitation step: by using NaHCO3Regulating the pH value of the protein extracting solution to 4.0-6.2 by using the solution, and collecting protein precipitate after centrifugation;
vacuum freeze drying: and (3) resuspending the protein precipitate in distilled water according to the weight ratio of 1:1, and preparing the freeze-dried protein powder by adopting a vacuum freeze-drying technology. The quality indexes of the prepared freeze-dried protein powder are that the extraction rate is more than or equal to 70.0 percent, the protein content is more than or equal to 85 percent, and the water content is less than or equal to 5.0 percent.
Preferably, in the step of crushing and homogenizing, the weight ratio of the red-dirty raw materials to the cooling water is 1: 4-1: 10, the homogenizing speed is 500-1300 rpm, and the homogenizing time is 30 s-3 min.
Preferably, in the steps of micro-fermentation and polyphenol deodorization, catechin accounts for 0.5-2.5% of the weight of the homogenate, yeast powder accounts for 0.5-4% of the weight of the red dirty raw material, and sucrose accounts for 1-4% of the weight of the red dirty raw material.
Preferably, in the ultrasonic and salt solution leaching steps, NaCl accounts for 0.1-3% of the weight of the homogenate, the ultrasonic leaching is carried out under the conditions of 60-300W and 10-40 ℃, the leaching time is 5-30min, the centrifugation conditions are 1000-5000 g and 4 ℃, and the centrifugation time is 5-15 min.
Preferably, the mixed pickling liquid is added with 0.5 to 10 weight percent of NaHCO3Adjusting the pH value of the solution to 6.5, then placing the solution in a sterilization container, rapidly heating the solution to 55-75 ℃ (pasteurization), keeping the temperature for 5-20 min, then cooling the solution, and then hermetically storing the solution at the temperature of 0-4 ℃. The pasteurization mode effectively kills pathogenic microorganisms and reduces the damage of the water retention property of the protein in the pickling liquid.
Preferably, the mixture of the natural antioxidant and the preservative is a mixture of catechin, rosemary extract and nisin, wherein the weight ratio of catechin to rosemary extract to nisin is 1:1: 2.
Specifically, the isoelectric point precipitation step is to adopt NaHCO with the concentration of 0.5-10%3Adjusting the pH value of the protein extracting solution to 4.0-6.2 by using the solution, standing for 4-8h at 1-4 ℃, then centrifuging for 15-30min at 3000-4500 g and 1-4 ℃ and collecting precipitated protein, wherein the step of centrifuging and re-precipitating is repeated for 1-2 times, the precipitated protein is mixed with 2 times of deposited distilled water during centrifuging, standing for 5min and then centrifuging, and finally the precipitated protein is collected.
The vacuum freeze-drying step is to resuspend the precipitated protein in distilled water according to the weight ratio of 1:1, pre-freeze for 3-6 h under the condition of-25 to-40 ℃, then freeze-dry for 30-40h under the condition of 5-20 Pa and-35 to-50 ℃ in vacuum to form freeze-dried protein powder, and then package in vacuum and store in a cool and dry place.
According to the preparation method of the pre-conditioned meat product pickling liquid, provided by the invention, fresh beef or mutton livers are preferably used as raw materials, and a micro-fermentation and polyphenol deodorization process is firstly adopted in the production process, so that the fishy smell in the livers is effectively removed, and the applicability of protein products is improved; secondly, ultrasonic wave and salt solution leaching processes are adopted, so that the protein yield is improved, the cost is reduced, and the extraction time is shortened; the protein purity is further improved by adopting an isoelectric point precipitation process; the vacuum freeze drying process is adopted, so that the damage of a protein structure is avoided, and the water retention function of the pickling liquid is improved; the invention provides components of a basic pickling liquid for a pre-conditioned meat product, and the freeze-dried protein powder prepared by the invention replaces the traditional phosphate water-retaining agent and is compounded with a natural antioxidant, so that the oxidation resistance of the pre-conditioned meat product is effectively improved; by adopting the pasteurization process, pathogenic microorganisms are effectively killed, and the damage to the water retention property of the protein in the pickling liquid is effectively reduced. The pre-conditioned meat product basic pickling liquid provided by the invention can be compounded with any spice, has the characteristics of wide application range, good pickling effect, stable performance and low production cost, avoids the health hidden trouble caused by pickling agents such as phosphate, nitrate and the like, improves the utilization rate of cattle or sheep slaughtering byproducts, and has good popularization and application prospects.
The pre-conditioned meat product pickling liquid comprises the following components in percentage by weight: 5-15% of livestock red dirty protein powder, 3-7% of trehalose, 1-6% of salt, 0.1-0.4% of a mixture of catechin and rosemary extract and nisin, and 71.6-90.9% of water.
After the pre-conditioned meat product pickling liquid is adopted for pickling, the weight gain rate of the pre-conditioned meat product is increased>12% cooking yield>77% initial colony count<1×105cfu/g, no pathogenic bacteria were detected.
The catechin and the rosemary extract are used as natural antioxidants, and the addition amount of nisin used as a preservative is in accordance with GB 2760-2014 national food safety standard food additive use standard. The preparation method of the pre-conditioned meat product pickling liquid provided by the embodiment of the invention mainly uses a protein composition extracted from fresh livers of livestock such as cattle and sheep livers as a natural water-retaining agent, and the protein composition is matched with trehalose, a natural antioxidant and a preservative for use, so that the water retention of the pre-conditioned meat product can be effectively improved, the lipid oxidation rate is reduced, and the meat color stability and the storage performance are improved.
The pickling liquid provided by the embodiment of the invention can be used as a basic pickling liquid, can be compounded with any spices to prepare the pickling liquid with different flavors, and has the characteristics of wide application range, good pickling effect, stable performance and low production cost.
The pre-conditioned meat product pickling liquid completely replaces phosphate and nitrate, avoids the potential food safety hazard caused by the phosphate and the nitrate in the meat product processing, and meets the requirement of the green manufacturing technology of the meat product.
A using method of a pre-conditioning meat product pickling liquid comprises the steps of adding the pre-conditioning meat product pickling liquid into raw meat according to 15-25% of the weight of the raw meat, rolling and kneading for 20-60 min under the conditions that the vacuum degree is 0.04-0.08 MPa, the rotating speed is 6-15 r/min and the temperature is 4 +/-1 ℃, and then standing and pickling for 6-24 h.
The invention has the following advantages:
1. according to the preparation method of the pre-conditioned meat product pickling liquid, the protein composition extracted from the red viscera of livestock is used as a natural water-retaining agent, and is matched with trehalose, a natural antioxidant and a preservative for use, so that the water-retaining property of the pre-conditioned meat product can be effectively improved, the lipid oxidation rate is reduced, and the meat color stability and the storage performance are improved; meanwhile, the process can improve the comprehensive utilization level of the clown slaughter byproducts;
2. the pre-conditioning meat product pickling liquid provided by the invention completely replaces phosphate and nitrate, avoids the potential food safety hazard caused by the salts in the meat product processing, and meets the requirements of the green manufacturing technology of the meat product;
3. in the extraction process of the protein composition in the livers of the livestock, the fishy smell of the protein product is effectively removed by combining microfermentation of saccharomycetes and a plant polyphenol deodorization technology, so that the influence of the bad flavor of the protein on the sensory quality of the pickling liquid is eliminated;
4. according to the preparation method of the pre-conditioned meat product pickling liquid, a pasteurization process is adopted, so that pathogenic microorganisms are effectively killed, and the damage to the water retention property of protein in the pickling liquid is reduced;
5. the pre-conditioned meat product pickling liquid provided by the invention can be compounded with any spices to prepare pickling liquids with different flavors, and has the characteristics of wide application range, good pickling effect, stable performance and low production cost.
Drawings
FIG. 1 shows the results of storage loss measurements for preconditioned meat products;
FIG. 2 is a graph showing the cooking loss measurement of a preconditioned meat product;
FIG. 3 shows the TBARS value measurement results of the preconditioned meat product;
FIG. 4 shows the measurement results of POV values of the preconditioned meat products;
FIG. 5 shows the measured values of a-values of the preconditioned meat products;
FIG. 6 shows the relative content measurement of the preconditioned meat product OMb;
FIG. 7 shows the TVB-N value of the preconditioned meat product.
Detailed Description
The protein rich in the red viscera of the livestock has better hydrophilic capability, and can obviously improve the water retention of meat products and reduce the water loss in the storage and processing processes when being added into the meat products under certain conditions. Meanwhile, the meat product is used as a nutritional ingredient, so that the nutritional value of the meat product can be improved. In the prior art, no technology for preparing a pre-conditioning meat product curing agent by using the protein exists. In addition, some natural plant source active ingredients (such as trehalose, tea polyphenol, rosemary extract and the like) have good water retention, oxidation resistance and bacteriostatic efficacy and have the potential of replacing phosphate and nitrate, but the technology of using the natural active ingredients for preparing the pre-conditioning meat product pickling solution does not appear at present.
Example 1
The embodiment 1 of the invention provides a preparation method of a pre-conditioned meat product pickling liquid, which is prepared by mixing 10% of livestock red dirty protein powder, 5% of trehalose, 3% of salt, 0.3% of a mixture of a natural antioxidant and a preservative and 81.7% of water in percentage by weight.
The preparation method of the livestock red viscera protein powder comprises the following steps:
the method comprises the following steps: after slaughtering livestock qualified for quarantine, separating the red viscera from the carcass, stripping off fat and fascia on the surface, cleaning with clear water, and draining off water;
crushing and homogenizing: cutting the red dirty raw material into small pieces, mixing with cooling water, and homogenizing in a homogenizer. In the crushing and homogenizing step, the weight ratio of the red-dirty raw material to the cooling water is 1:4, the homogenizing speed is 500rpm, and the homogenizing time is 30 s.
Micro-fermentation and polyphenol deodorization steps: adding catechin into the homogenate, stirring, reacting at 30 deg.C for 0.5 hr, adding yeast powder and sucrose, and fermenting at the same temperature for 0.5 hr. In the micro-fermentation and polyphenol deodorization step, the adding amount of catechin is 0.5 percent (accounting for the weight percent of homogenate), the adding amount of yeast powder is 0.5 percent (accounting for the weight percent of visceral organs and raw materials), and the adding amount of sucrose is 1 percent (accounting for the weight percent of visceral organs and raw materials).
Ultrasonic and salt leaching: adding NaCl into the homogenate liquid after the fishy smell is removed, uniformly mixing, transferring into an ultrasonic extractor for extraction, centrifuging to remove the upper layer grease, performing suction filtration and collecting a protein extracting solution. In the ultrasonic and salt leaching steps, the content of NaCl accounts for 0.1 percent of the weight of the homogenate, the ultrasonic leaching conditions are 60W and 10 ℃, the leaching time is 5min, the centrifugation conditions are 1000g and 4 ℃, and the centrifugation time is 5 min.
Isoelectric precipitation step: with NaHCO at a concentration of 0.5% (w/v)3Adjusting the pH value of the protein extracting solution to 4.0, standing at 1 ℃ for 4h, then centrifuging at 3000g and 4 ℃ for 15min, re-precipitating, and collecting precipitated protein, wherein the step of centrifuging and re-precipitating is repeated for 1-2 times, the precipitated protein is mixed with 2 times of volume of distilled water during centrifugation, standing for 5min, and then centrifuging, and finally collecting the precipitated protein.
Vacuum freeze drying: the precipitated protein is resuspended in distilled water according to the weight ratio of 1:1, pre-frozen for 3h at the temperature of minus 25 ℃, then vacuum freeze-dried for 30h at the temperature of 5Pa and minus 35 ℃ to form freeze-dried protein powder, and then vacuum packaging is adopted, and the freeze-dried protein powder is stored in a cool and dry place.
Example 2
The embodiment 2 of the invention provides a preparation method of a pre-conditioned meat product pickling liquid, which is prepared by mixing 10% of livestock red dirty protein powder, 5% of trehalose, 3% of salt, 0.3% of a mixture of a natural antioxidant and a preservative and 81.7% of water in percentage by weight.
The preparation method of the livestock red viscera protein powder comprises the following steps:
the method comprises the following steps: after slaughtering livestock qualified for quarantine, separating the red viscera from the carcass, stripping off fat and fascia on the surface, cleaning with clear water, and draining off water;
crushing and homogenizing: cutting the red dirty raw material into small pieces, mixing with cooling water, and homogenizing in a homogenizer. In the crushing and homogenizing step, the weight ratio of the red viscera raw material to the cooling water is 1:7, the homogenizing speed is 900rpm, and the homogenizing time is 2 min.
Micro-fermentation and polyphenol deodorization steps: adding catechin into the homogenate, stirring uniformly, reacting at 40 deg.C for 1h, adding yeast powder and sucrose, and fermenting at the same temperature for 3 h. In the micro-fermentation and polyphenol deodorization step, the adding amount of catechin is 1.5 percent (accounting for the weight percent of homogenate), the adding amount of yeast powder is 2 percent (accounting for the weight percent of visceral organs and raw materials), and the adding amount of sucrose is 2.5 percent (accounting for the weight percent of visceral organs and raw materials).
Ultrasonic and salt leaching: adding NaCl into the homogenate liquid after the fishy smell is removed, uniformly mixing, transferring into an ultrasonic extractor for extraction, centrifuging to remove the upper layer grease, performing suction filtration and collecting a protein extracting solution. In the ultrasonic and salt leaching steps, NaCl accounts for 1.5 percent of the weight of the homogenate, the ultrasonic leaching conditions are 150W and 25 ℃, the leaching time is 15min, the centrifugation conditions are 3000g and 4 ℃, and the centrifugation time is 10 min.
Isoelectric precipitation step: with 5% (w/v) NaHCO3The pH value of the protein extracting solution is adjusted to 5.5 by the solution, and the solution is kept stand for 6 hours at the temperature of 2 ℃, and then the pH value is adjusted to 4000g,Centrifuging at 4 ℃ for 20min, precipitating again, and collecting precipitated protein, wherein the centrifuging and precipitating step is repeated for 1-2 times, the precipitated protein is mixed with 2 times of volume of distilled water during centrifuging, standing for 7min, centrifuging again, and finally collecting the precipitated protein.
Vacuum freeze drying: the precipitated protein is resuspended in distilled water according to the weight ratio of 1:1, pre-frozen for 4h at the temperature of minus 30 ℃, then vacuum-air-cooled and freeze-dried for 35h at the temperature of 10Pa and minus 40 ℃ to form freeze-dried protein powder, and then vacuum-packaged and stored in a cool and dry place.
Example 3
The embodiment 3 of the invention provides a preparation method of a pre-conditioned meat product pickling liquid, which is prepared by mixing 10% of livestock red dirty protein powder, 5% of trehalose, 3% of salt, 0.3% of a mixture of a natural antioxidant and a preservative and 81.7% of water in percentage by weight.
The preparation method of the livestock red viscera protein powder comprises the following steps:
the method comprises the following steps: after slaughtering livestock qualified for quarantine, separating the red viscera from the carcass, stripping off fat and fascia on the surface, cleaning with clear water, and draining off water;
crushing and homogenizing: cutting the red dirty raw material into small pieces, mixing with cooling water, and homogenizing in a homogenizer. In the crushing and homogenizing step, the weight ratio of the red viscera raw material to the cooling water is 1:10, the homogenizing speed is 1300rpm, and the homogenizing time is 3 min.
Micro-fermentation and polyphenol deodorization steps: adding catechin into the homogenate, stirring uniformly, reacting at 50 deg.C for 1.5h, adding yeast powder and sucrose, and fermenting at the same temperature for 5 h. In the micro-fermentation and polyphenol deodorization step, the addition amount of catechin is 2.5 percent (accounting for the weight percent of homogenate), the addition amount of yeast powder is 4 percent (accounting for the weight percent of visceral organs and the addition amount of sucrose is 4 percent (accounting for the weight percent of visceral organs).
Ultrasonic and salt leaching: adding NaCl into the homogenate liquid after the fishy smell is removed, uniformly mixing, transferring into an ultrasonic extractor for extraction, centrifuging to remove the upper layer grease, performing suction filtration and collecting a protein extracting solution. In the ultrasonic and salt leaching steps, NaCl accounts for 3 percent of the weight of the homogenate, the ultrasonic leaching conditions are 300W and 40 ℃, the leaching time is 30min, the centrifugation conditions are 5000g and 4 ℃, and the centrifugation time is 15 min.
Isoelectric precipitation step: with NaHCO at a concentration of 10% (w/v)3Adjusting pH of the protein extractive solution to 6.2, standing at 4 deg.C for 8 hr, centrifuging at 4500g and 4 deg.C for 30min, precipitating, and collecting precipitated protein, wherein the step of centrifuging and precipitating is repeated for 1-2 times, the precipitated protein is mixed with 2 times volume of distilled water during centrifugation, standing for 10min, and centrifuging to collect precipitated protein.
Vacuum freeze drying: the precipitated protein is resuspended in distilled water according to the weight ratio of 1:1, pre-frozen for 6h at the temperature of minus 40 ℃, then vacuum freeze-dried for 40h at the temperature of 20Pa and minus 50 ℃ to form freeze-dried protein powder, and then vacuum packaging is adopted, and the freeze-dried protein powder is stored in a cool and dry place.
Example 4
The embodiment 4 of the invention provides a preparation method of pre-conditioning meat product pickling liquid, which is different from the embodiment 3 only in that the steps of micro-fermentation and polyphenol deodorization are removed in the preparation method of the livestock red dirty protein powder.
The freeze-dried protein powder prepared in the 4 embodiments is subjected to fishy smell sensory score, extraction rate and water content evaluation, and the following experimental data are obtained:
A. fishy smell sensory score
And 5-step preparation is adopted to evaluate the fishy smell of the protein powder, 10g of protein powder is respectively placed in a 150mL beaker after each sample is numbered, 90mL of distilled water is added, and the mixture is uniformly stirred. 10 evaluators (5 men and 5 women) were selected to comprehensively score the fishy smell of each sample. The scores of all evaluators were scored to remove 1 highest score and 1 lowest score, and the remaining 8 scores were averaged to serve as the final score for the sample. The fishy smell sensory score evaluation criteria of the protein powder are shown in table 1.
TABLE 1 sensory evaluation criteria for fishy smell of protein powder
Figure BDA0002915279560000081
The fishy smell sensory score evaluation results are shown in table 2.
B. Determination of extraction Rate
The protein content in the protein powder and the protein content in the raw material are determined according to the Kjeldahl method of GB 5009.5-2016 (determination of protein in national food safety standards).
The protein extraction ratio (%) ([ (content of protein in protein powder/content of protein in raw material) × 100). The results of the protein extraction rate measurements are shown in Table 3.
C. Determination of moisture content
The water content of the protein powder is determined according to the direct drying method of GB 5009.3-2016 (determination of water in national food safety standards). The results of the protein powder moisture content determination are shown in Table 4.
TABLE 2 sensory evaluation of fishy smell of protein powder
Figure BDA0002915279560000091
In the preparation method of livestock liver protein powder in embodiments 1 to 4 of the present invention, yeast micro-fermentation is combined with a plant polyphenol deodorization technique (embodiments 1 to 3), so that compared with protein powder prepared without deodorization treatment (embodiment 4), the method effectively removes the fishy smell of protein products, and eliminates the influence of bad protein flavor on the sensory quality of the pickling solution.
TABLE 3 measurement results of protein extraction (%)
Figure BDA0002915279560000092
In the method for producing livestock liver protein powder in the embodiments 1 to 4, the protein is extracted by using the ultrasonic-salt leaching process, and the protein extraction rate is increased along with the gradual increase of the ultrasonic leaching power, time, NaCl usage and other conditions. The ultrasonic-salt solution leaching process in the preparation method of the livestock liver protein powder can obviously improve the protein yield and reduce the production cost.
TABLE 4 protein powder moisture content measurement results (%)
Figure BDA0002915279560000093
In the preparation method of the livestock liver protein powder in the embodiments 1 to 4, the protein powder is prepared by adopting a vacuum freeze-drying technology, the moisture content in the prepared protein sample is gradually reduced along with the reduction of the pre-freezing temperature and the vacuum freezing temperature, the pre-freezing time, the vacuum freeze-drying time and the increase of the pressure, and the total level is lower than 5%, so that the quality of the protein powder is effectively improved. And the vacuum freeze drying process can remove the level in the product at a lower temperature, and compared with the traditional heating drying technology, the damage of high temperature to the structure and the function of the protein is reduced.
The pathogenic bacteria test is carried out on the pre-conditioned meat product pickling liquid prepared by the 4 embodiments to obtain the following experimental data:
the pre-conditioning meat product pickling liquid is prepared by using the protein powder prepared in the embodiment 1 to the embodiment 4 respectively, and the preserved meat product pickling liquid is stored for 30 days according to GB 4789.4-2016 national food safety standard: food microbiology test salmonella test, GB 4789.3-2016 national standard for food safety: food microbiology test, escherichia coli count, GB 4789.10-2016 national standard for food safety: food microbiology test staphylococcus aureus test, the number of pathogenic bacteria during the storage of the pickling liquid is determined. The pathogenic bacteria measurement results of the pre-conditioned meat product pickling liquid are shown in Table 5.
TABLE 5 number of pathogenic bacteria in preconditioned meat products pickle (%)
Figure BDA0002915279560000101
Note: n indicates no detection.
According to the pre-conditioned meat product pickling liquid, a pasteurization technology is adopted, common pathogenic bacteria in food are not detected when the pickling liquid is stored for 30 days, and the requirements of GB29921-2013 'national food safety standard pathogenic bacteria limit'. In addition, compared with the traditional high-temperature high-pressure sterilization mode, the method adopts a pasteurization process, effectively kills pathogenic microorganisms, reduces the damage of high temperature to the structure and the function of the protein, and reduces the damage of the water retention property of the protein in the pickling liquid.
Example 5
The embodiment 5 of the invention provides a use method of a pre-conditioned meat product pickling liquid, wherein the pre-conditioned meat product pickling liquid is prepared by the preparation method of the pre-conditioned meat product pickling liquid described in the embodiment 1, and the use method of the pre-conditioned meat product pickling liquid comprises the following steps: adding the pre-conditioned meat product pickling liquid into raw meat according to 15% of the weight of the raw meat, rolling and kneading for 20min under the conditions of vacuum degree of 0.04MPa, rotating speed of 6r/min and temperature of 4 +/-1 ℃, and then standing and pickling for 6 h.
Example 6
The embodiment 6 of the invention provides a use method of a pre-conditioned meat product pickling liquid, wherein the pre-conditioned meat product pickling liquid is prepared by the preparation method of the pre-conditioned meat product pickling liquid described in the embodiment 1, and the use method of the pre-conditioned meat product pickling liquid comprises the following steps: adding the pre-conditioned meat product pickling liquid into raw meat according to 20% of the weight of the raw meat, rolling and kneading for 60min under the conditions of vacuum degree of 0.08MPa, rotation speed of 15r/min and temperature of 4 +/-1 ℃, and then standing and pickling for 24 h.
Example 7
The embodiment 7 of the invention provides a use method of a pre-conditioned meat product pickling liquid, wherein the pre-conditioned meat product pickling liquid is prepared by the preparation method of the pre-conditioned meat product pickling liquid described in the embodiment 1, and the use method of the pre-conditioned meat product pickling liquid comprises the following steps: adding the pre-conditioned meat product pickling liquid into raw meat according to 25% of the weight of the raw meat, rolling and kneading for 60min under the conditions of vacuum degree of 0.08MPa, rotation speed of 15r/min and temperature of 4 +/-1 ℃, and then standing and pickling for 24 h.
The use effect evaluation of the use method of the pre-conditioning meat product pickling liquid prepared in the embodiment 5 to the embodiment 7 is carried out, and the following experimental data are obtained:
A. determination of weight gain
The meat materials of examples 5 to 7 were weighed before salting (W)1) After completion of pickling, the excess pickling solution on the surface of the meat mass was sucked off with filter paper and weighed again (W)2)。
(ii) a weight gain (%) [ (W)2-W1)×100]. The results of the weight gain measurement are shown in Table 6.
B. Determination of the yield
The blocks obtained in examples 5 to 7 were put into a plastic retort pouch, a thermometer probe was inserted into the center of the meat block from the top down, the mouth of the retort pouch was clamped with a clip, and weighed (W)1) Placing the packaged meat blocks into a 72 deg.C water bath, taking out the meat sample when the central temperature of the meat blocks reaches 70 deg.C, cooling with the steaming bag in running water, wiping off the surface water of the steaming bag, and weighing (W)2)。
Yield (%) - (W)2/W1) X 100. The results of the yield measurements are shown in Table 6.
C. Initial colony count and pathogen determination
After completion of pickling in examples 5 to 7, a sample of meat mass was collected immediately and was prepared according to GB 4789.2-2016 national Standard for food safety: food microbiology test colony count determination method the initial colony count in the meat piece was determined. Coli, salmonella and staphylococcus aureus were measured as described above. The initial colony counts and pathogen determinations are shown in table 7.
Table 6 preconditioned meat product weight gain and yield results (%)
Figure BDA0002915279560000111
Embodiments 5 to 7 of the invention provide a method for using pre-conditioning meat product pickling liquid, and after the meat product pickling liquid is used for pickling, the weight gain of a sample is greater than 12%, and the cooking yield is greater than 77%. Comparing examples 6 and 7, it can be seen that when the vacuum tumbling pickling process is the same, the weight gain and the yield of the product can be remarkably improved by improving the pickling liquid obtained by the invention. Therefore, the pre-conditioning meat product pickling liquid provided by the invention has a good effect after being used.
Table 7 initial colony count and pathogen assay results (%) -for preconditioned meat products
Figure BDA0002915279560000121
Note: n indicates no detection.
Embodiments 5 to 7 of the invention provide a method for using pre-conditioning meat product pickling liquid, and pathogenic bacteria are not detected in a sample after the meat product pickling liquid is used for pickling. Initial colony count less than 1X 106cfu/g, refer to NY/T2073 and 2011 technical Specification for processing conditioned meat products, and the sanitary standard of the preconditioned meat product obtained by the method meets the quality safety requirement of the standard. In addition, the total number of initial colonies in the sample tended to decrease as the amount of the pickling solution was increased. Therefore, after the pre-conditioned meat product pickling liquid provided by the invention is used, the total number of initial bacterial colonies in the pre-conditioned meat product can be effectively inhibited, the hygienic quality of the product is favorably improved, and the pre-conditioned meat product pickling liquid has a good application prospect.
Example 8
The embodiment 8 of the invention provides a pre-conditioned meat product pickling liquid, which comprises the following components in percentage by weight: 5% of livestock red viscera protein powder, 3% of trehalose, 1% of salt, 0.1% of a mixture of natural antioxidant and preservative, and 90.9% of water.
Example 9
The embodiment 9 of the invention provides a pre-conditioned meat product pickling liquid, which comprises the following components in percentage by weight: 10% of livestock red dirty protein powder, 7% of trehalose, 6% of salt, 0.4% of a mixture of natural antioxidants and preservatives and 76.6% of water.
Example 10
The embodiment 10 of the invention provides a pre-conditioned meat product pickling liquid, which comprises the following components in percentage by weight: 15% of livestock red visceral protein powder, 7% of trehalose, 6% of salt, 0.4% of a mixture of natural antioxidants and preservatives and 71.6% of water.
Example 11
The embodiment 11 of the invention provides a pre-conditioning meat product pickling liquid, which is different from the embodiment 10 in that the traditional composite phosphate (water-retaining agent) and sodium nitrite (color fixative and preservative) are adopted as pickling agents, and the pickling liquid is prepared according to GB-2760 national food safety standard: the food additive is compounded with water into the curing liquid by using the maximum adding amount of the composite phosphate and the sodium nitrite allowed by the standard. The composite phosphate is prepared by combining sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate according to the weight ratio of 2:2: 1.
The beef products obtained by using the pre-conditioned meat product marinating solutions in examples 8 to 10 of the present invention according to the using method provided in example 6 were vacuum-packed, refrigerated at low temperature (0 to 4 ℃), and measured for water retention, lipid oxidation level, meat color stability and storage performance at 5, 10 and 15 days, respectively, to obtain the following experimental data:
A. water retention determination
The water retention is characterized by two indexes of storage loss and cooking loss. The pressure loss and the cooking loss were measured according to the methods described in NY/T2793-2015 Objective evaluation method for meat quality. The results of the water retention measurements are shown in FIGS. 1 and 2.
B. Lipid oxidation level determination
Lipid oxidation levels were characterized using thiobarbituric acid number (TBARS) and peroxide number (POV). TBARS value is determined according to GB/T35252-: measurement of peroxide value in food measurement by titration method. The results of the lipid oxidation level measurements are shown in fig. 3 and 4.
C. Meat color stability determination
Flesh color stability was characterized by the redness value (a) and the relative content of oxymyoglobin (OMb%). The value a was measured according to the method described in NY/T2793-2015 Objective evaluation method for meat quality.
OMb% value determination method: the sample was taken out from the vacuum package, allowed to stand in air for 30min, and then 5.0g of meat sample was weighed, added with 25mL of phosphate buffer (40mmol/L, pH6.8, 4 ℃) and homogenized at 1000r/min for 25s, and then allowed to stand in ice bath for 1h, followed by centrifugation (3000g, 25min, 4 ℃), and the supernatant was filtered through filter paper for absorbance values at 525, 545, 565, and 572nm, respectively.
OMb％＝(0.882R1-1.267R2+0.809R3-0.361). times.100, wherein R1、R2、R3The ratios of the absorbance values of 572nm, 565 nm, 545nm and 525nm are respectively. The results of the meat color stability measurements are shown in FIGS. 5 and 6.
D. Measurement of storage Property
The storage performance was evaluated by using two indexes of volatile basic nitrogen (TVB-N). TVB-N is according to GB5009.228-2016 national food safety Standard: measurement of volatile basic nitrogen in food by semi-micro nitrogen determination method. The storage properties were determined as shown in FIG. 7.
The water retention is an important index for measuring the food and processing quality of the pre-conditioned meat product and is also a key index for evaluating the curing effect of the pre-conditioned meat product. As can be seen from fig. 1 and 2, the pre-conditioned meat product marinade provided in examples 8 to 10 of the present invention can significantly improve the water retention during storage after marinating beef, and the storage loss and the cooking loss of the pre-conditioned meat product marinade are respectively 3.39% and 24.93% at the maximum during storage for 15 days, while the storage loss and the cooking loss of the pre-conditioned meat product marinade provided in example 10 are significantly reduced compared to examples 8 and 9 when the addition amount of the protein powder is increased without changing the proportion of other components. In particular, compared with example 11, when the albumen powder prepared by the invention is used for replacing the traditional water-retaining agent composite phosphate in the curing liquid, the storage loss and the cooking loss during the storage of the pre-conditioning meat product can be obviously reduced, and when the pre-conditioning meat product is stored for 15 days, the storage loss is respectively 8.63 percent, 17.52 percent and 30.19 percent lower than that of example 11 and the cooking loss is respectively 13.38 percent, 25.51 percent and 33.74 percent lower than that of example 11 in examples 8 to 10. The livestock red-dirty protein powder has excellent effect on improving the water-retaining property of the pre-conditioned meat product, can completely replace phosphate, and reduces the potential health risk of the phosphate.
It is generally accepted that if the TBARS value of a meat product exceeds 1.0mg MDA/kg during storage, the level of lipid oxidation in the product is too high to be acceptable to the consumer and the product loses commercial value. In examples 8-10, the pre-conditioned beef TBARS values increased slightly during storage, but at 15 days of cold storage the TBARS values were up to 0.41mg MDA/kg and the POV values were up to 1.51meq/kg, indicating that the lipid oxidation products and peroxide concentrations in the samples were at lower levels. In examples 8 to 9, as the amount of catechin and rosemary extract added increased, both TBARS and POV values significantly decreased in the samples. In example 11, conventional curing agents combined with vacuum packaging can ensure that the TBARS value is within an acceptable range when the product is stored for 15 days. However, the TBARS value and the POV value of the product are obviously higher than those of the products of the examples 8-10, and the maximum values (0.67MDA/kg and 1.77meq/kg) are reached at 15d and 10d respectively. Therefore, the natural antioxidant in the preserving liquid for the pre-conditioned meat product obviously delays the lipid oxidation level of the pre-conditioned meat product during the storage period, can replace the conventional phosphate and nitrite, and has better maintaining capability on the product quality.
The meat color is an important sensory quality for pre-conditioning the meat product and is an important index for measuring the freshness of the meat by consumers. Myoglobin oxidation state determines the meat color, the relative content of OMb in fresh meat is generally above 70%, but lipid oxidation easily causes OMb oxidation, and when OMb content is below 30%, meat shows reddish brown color and loses commercial value. In examples 8-10, the a value of the meat was maintained at a level of between 13-19 during the cold storage 15d, while the relative content of OMb was higher than 55% during the cold storage 15 d. Meanwhile, the decrease trend of the a value and the relative content of OMb is obviously slowed down along with the increase of the addition amount of the catechin and the rosemary extract. In comparison with example 11, the conventional color fixative nitrite inhibition and reduction of a and OMb relative levels were significantly less effective than the marinade prepared in accordance with the present invention, with a less than 11 and OMb relative levels less than 50% when stored for 15 d. Therefore, the invention provides the pre-conditioned meat product pickling liquid, wherein the used natural antioxidant can obviously improve the oxidation resistance of the pre-conditioned meat product and reduce the OMb oxidation rate, and meanwhile, the nisin also has a certain color development function and can obviously improve the meat color stability of the product during storage.
The TVB-N value is an important index for marking the putrefaction deterioration caused by microorganisms in fresh meat and is used for evaluating the freshness of the meat. GB 2707-2016 national food safety Standard: the TVB-N in fresh meat is not higher than 15mg/100g according to the regulations in fresh (frozen) livestock and poultry products. In examples 8 to 10, the maximum TVB-N value of the samples at 15d of refrigeration is 13.71mg/100g, which meets the requirements of national standards. Meanwhile, the trend of the increase of the TVB-N value during the storage of the sample is remarkably reduced along with the increase of the addition amount of nisin. Compared with the example 11, the natural biological preservative nisin in the pre-conditioned meat product pickling solution provided by the invention has a remarkable bacteriostatic ability. In example 11, although the growth and propagation of aerobic microorganisms are inhibited to a certain extent by vacuum packaging, the TVB-N value still reaches 17.32mg/100g and exceeds the highest limit (15mg/100g) of the national standard when the food is refrigerated for 15 days. Therefore, the pre-conditioned meat product pickling liquid provided by the invention can obviously inhibit the growth and propagation of microorganisms, and improve the storage performance of the pre-conditioned meat product, so that the shelf life of the pre-conditioned meat product can reach 15 days.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the embodiments of the present invention and not for limiting the same, and although the embodiments of the present invention are described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the embodiments of the present invention, and these modifications or equivalent substitutions cannot make the modified technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (9)

1. The preparation method of the pre-conditioned meat product pickling liquid is characterized by mixing 5-15% of livestock red dirty protein powder, 3-7% of trehalose, 1-6% of salt, 0.1-0.4% of a mixture of a natural antioxidant and a preservative and 71.6-90.9% of water in percentage by weight.
2. The method for preparing the pre-conditioned meat product marinade of claim 1, wherein the method for preparing the livestock red egg white powder comprises the following steps:
the method comprises the following steps: after slaughtering livestock qualified for quarantine, separating the red viscera from the carcass, stripping off fat and fascia on the surface, cleaning with clear water, and draining off water;
crushing and homogenizing: cutting the red viscera into small pieces, mixing with cooling water, and homogenizing in a homogenizer;
micro-fermentation and polyphenol deodorization steps: adding catechin into the homogenate, uniformly stirring, reacting for 0.5-1.5 h at 30-50 ℃, then adding yeast powder and sucrose, and fermenting for 0.5-5 h at the same temperature;
ultrasonic and salt leaching: adding NaCl into the homogenate liquid after the fishy smell is removed, uniformly mixing, transferring into an ultrasonic extractor for extraction, centrifuging to remove upper-layer grease, performing suction filtration, and collecting a protein extracting solution;
isoelectric precipitation step: by using NaHCO3Regulating the pH value of the protein extracting solution to 4.0-6.2 by using the solution, and collecting protein precipitate after centrifugation;
vacuum freeze drying: and (3) resuspending the protein precipitate in distilled water according to the weight ratio of 1:1, and preparing the freeze-dried protein powder by adopting a vacuum freeze-drying technology.
3. The method for preparing the pre-conditioned meat product pickling solution of claim 2, wherein in the step of crushing and homogenizing, the weight ratio of the red viscera raw material to the cooling water is 1: 4-1: 10, the homogenizing speed is 500-1300 rpm, and the homogenizing time is 30 s-3 min.
4. The method of claim 2, wherein in the step of micro-fermentation and polyphenol deodorization, the catechin accounts for 0.5-2.5% by weight of the homogenate, the yeast powder accounts for 0.5-4% by weight of the red-dirty raw material, and the sucrose accounts for 1-4% by weight of the red-dirty raw material.
5. The method for preparing the pre-conditioned meat product pickling solution of claim 2, wherein in the ultrasonic and salt leaching steps, NaCl accounts for 0.1-3% of the weight of the homogenate, the ultrasonic leaching is performed under the conditions of 60-300W and 10-40 ℃, the leaching time is 5-30min, and the centrifugation is performed under the conditions of 1000-5000 g and 4 ℃, and the centrifugation time is 5-15 min.
6. The method of claim 1, wherein the mixed meat product marinade is further processed with 0.5-10% by weight NaHCO3And adjusting the pH value of the solution to 6.5, then placing the solution in a sterilization container, rapidly heating the solution to 55-75 ℃, keeping the temperature for 5-20 min, cooling the solution, and then hermetically storing the solution at the temperature of 0-4 ℃.
7. The method for preparing the pre-conditioned meat product curing liquid as claimed in claim 1, wherein the mixture of the natural antioxidant and the preservative is a mixture of catechin + rosemary extract + nisin, wherein the weight ratio of catechin to rosemary extract to nisin is 1:1: 2.
8. The pre-conditioned meat product pickling liquid is characterized by comprising the following components in percentage by weight: 5-15% of livestock red dirty protein powder, 3-7% of trehalose, 1-6% of salt, 0.1-0.4% of a mixture of a natural antioxidant and a preservative, and 71.6-90.9% of water.
9. A use method of the pre-conditioned meat product pickling liquid is characterized in that the pre-conditioned meat product pickling liquid of claim 8 is added into raw meat according to 15-25% of the weight of the raw meat, is rolled and kneaded for 20-60 min under the conditions that the vacuum degree is 0.04-0.08 MPa, the rotating speed is 6-15 r/min and the temperature is 4 +/-1 ℃, and is then kept stand for pickling for 6-24 h.
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