CN112971046A - Processing method of low-purine chicken leisure food - Google Patents
Processing method of low-purine chicken leisure food Download PDFInfo
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Images
Classifications
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- 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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- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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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- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- 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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- 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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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a processing method of low-purine chicken leisure food, and relates to the technical field of food processing. The method comprises the following steps: s1, slicing; s2, adding Sichuan pickle fermentation liquor; s3, removing purine by ultrasonic wave synergistic treatment; s4, pre-cooking; s5, draining; s6, frying; s7, dicing and mixing; s8, vacuum packaging; and S9, sterilizing and cooling. The method removes purine substances in chicken by soaking the chicken in Sichuan pickle fermentation liquor and using an ultrasonic technology auxiliary treatment method, and has the advantages that most of purine substances in chicken products can be effectively removed, and the purine substance removal rate reaches more than 92%; the ultrasonic-assisted treatment method can accelerate the diffusion speed of the Sichuan pickle fermentation liquor to chicken, promote purine substances to be released from cells, improve the purine removal speed and the purine removal effect, is safe and reliable, can endow the product with special flavor, and has low purine content, good flavor and good taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of low-purine chicken leisure food.
Background
Purine is a heterocyclic aromatic compound, is an important component of nucleic acid in organisms, is a natural active alkaloid, purine substances mainly comprise adenine, guanine, hypoxanthine and xanthine, the purine content in aquatic products, livestock and poultry meat and byproducts thereof, beans and other foods is generally high, the purine substances obtained from food by human bodies are rarely directly or indirectly utilized by the organisms and almost completely converted into uric acid, further, the purine is excreted from the body through organs such as the kidney, but if the purine metabolism in the body is disturbed and the excretion and production of uric acid are unbalanced, can cause the serum uric acid concentration in the organism to be increased, even can cause the occurrence of some metabolic diseases, such as hyperuricemia, cardiovascular and cerebrovascular diseases, insulin resistance, etc., therefore, people should avoid taking too much high purine foods, meanwhile, how to reduce the content of purine in high purine food is also an important technical research topic in the present generation.
At present, the methods studied at home and abroad include an adsorption method, a salting-out-adsorption method, an external enzyme method, an ultrasonic treatment method and a microecological method, the types or properties of foods are different, the applicable purine substances are also different, the adsorption method and the salting-out-adsorption method are generally applicable to liquid materials, the external enzyme method is mainly used for beer at present, the method has doubts in the aspect of food safety, the ultrasonic treatment method has wide application in vegetable foods such as soybean at present, the microecological method is to degrade or remove purine by inoculating specific microorganisms in food, the method has wide research and application prospects, and aiming at the characteristics of high purine content (about 2000mg/Kg) in chicken, the method combines the thermal action and the mechanical action of ultrasonic waves according to the characteristics of microbial flora, physicochemical property and flavor in Sichuan pickle, Cavitation, and exploring a processing method of low-purine chicken leisure food, so as to reduce the content of purine in chicken and improve the flavor and taste of the product.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a processing method of low-purine chicken leisure food, which can reduce the purine content in the product by more than 92 percent and improve the flavor and the taste of the product by soaking the Sichuan pickle fermentation liquor.
In order to achieve the purpose, the invention provides the following technical scheme: a processing method of a low-purine chicken leisure food comprises the following steps:
s1, slicing: cutting chicken into meat slices with the thickness of 1.5 cm;
s2, adding Sichuan pickle fermentation liquor: adding 2 times of Sichuan pickle fermentation liquor into the chicken obtained in the step S1, and uniformly mixing;
s3, removing purine by ultrasonic wave synergistic treatment: placing the chicken obtained in the step S2 in ultrasonic processing equipment for ultrasonic synergistic processing;
s4, precooking: pouring the chicken obtained in the step S3 into water of 100 ℃ for pre-cooking, and simultaneously carrying out manual stirring;
s5, draining: fishing out the chicken obtained in the step S4, and draining clear water;
s6, frying: frying the chicken obtained in the step S5 in vegetable oil at the temperature of 150-165 ℃ for later use;
s7, dicing and mixing: cutting the chicken obtained in the step S6 into diced meat with the size of about 0.5cm in a dicing machine, putting the diced meat in a mixer, sequentially and respectively adding seasonings, edible essence and the like, and uniformly mixing;
s8, vacuum packaging: filling the chicken obtained in the step S7 into an aluminum-plastic composite film small bag, and carrying out vacuum packaging;
s9, sterilization and cooling: and (5) placing the vacuum-packaged chicken obtained in the step (S8) into a high-pressure sterilization pot, performing counter-pressure sterilization and cooling to obtain the low-purine chicken leisure food.
Further optimizing the technical scheme, the temperature of the fermentation liquor of the Sichuan pickle in the step S2 is 30-35 ℃.
Further optimizing the technical scheme, the processing time in the step S3 is 30-35min, the ultrasonic processing frequency is 40kHz, and the power is 400-500W.
Further optimizing the technical scheme, the time for precooking and manual stirring in the step S4 is 5 min.
Further optimizing the technical scheme, the frying time in the step S6 is 4-6 min.
Further optimizing the technical scheme, the seasoning in the step S7 is a mixture of salt, white sugar, clove powder and anise powder.
Further optimizing the technical scheme, the bagging amount in the step S8 is 75 g/bag, and the vacuum degree in the vacuum packaging operation process is 0.094-0.096 MPa.
Further optimizing the technical scheme, in the step S8, the vacuum packaged chicken is placed in a high-pressure sterilization pot for carrying out back pressure sterilization and cooling according to a sterilization formula of 15 min-30 min-15 min/121 ℃.
Compared with the prior art, the invention provides a processing method of low-purine chicken leisure food, which has the following beneficial effects:
1. the processing method of the low-purine chicken leisure food has the advantages that the purine substances in chicken are removed effectively by soaking the chicken in the Sichuan pickle fermentation liquor and using an ultrasonic technology auxiliary treatment method, the purine substance removal rate reaches more than 92%, and the diffusion speed of the Sichuan pickle fermentation liquor to the chicken can be accelerated, the purine substances are promoted to be released from cells, and the purine removal speed and removal effect are improved.
2. According to the processing method of the low-purine chicken leisure food, chicken is processed by using the Sichuan pickle fermentation liquor, so that the processing method is safe and reliable, special flavor is given to the product, and compared with a chicken leisure product which is not soaked by the Sichuan pickle fermentation liquor and subjected to ultrasonic wave auxiliary treatment, the chicken leisure product produced by the method is low in purine content, good in flavor and good in taste.
Drawings
Fig. 1 is a flow diagram of a processing method of a low-purine chicken snack food provided by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: referring to fig. 1, the invention discloses a processing method of a low-purine chicken leisure food, 300g of chicken is adopted in the embodiment, and the processing method of the chicken soft can comprises the following steps:
s1, slicing: cutting chicken into meat slices with the thickness of 1.5 cm;
s2, adding Sichuan pickle fermentation liquor: adding 2 times of Sichuan pickle fermentation liquor with the temperature of 30 ℃ into the chicken obtained in the step S1, and uniformly mixing;
s3, removing purine by ultrasonic wave synergistic treatment: placing the chicken obtained in the step S2 in ultrasonic processing equipment for ultrasonic synergistic processing, wherein the processing time is 35min, the ultrasonic processing frequency is 40kHz, and the power is 400W;
s4, precooking: pouring the chicken obtained in the step S3 into water of 100 ℃ for pre-cooking, and simultaneously carrying out manual stirring, wherein the time for pre-cooking and manual stirring is 5 min;
s5, draining: fishing out the chicken obtained in the step S4, and draining clear water;
s6, frying: frying the chicken obtained in the step S5 in vegetable oil at 165 ℃ for 4 min;
s7, dicing and mixing: cutting the chicken obtained in the step S6 into diced meat with the size of about 0.5cm in a dicing machine, putting the diced meat in a mixer, sequentially and respectively adding seasonings, edible essence and the like, and uniformly mixing, wherein the seasonings are a mixture consisting of salt, white sugar, clove powder and anise powder;
s8, vacuum packaging: filling the chicken obtained in the step S7 into small aluminum-plastic composite film bags with the filling amount of 75 g/bag, and then carrying out vacuum packaging with the vacuum degree of 0.094-0.096 MPa;
s9, sterilization and cooling: and (4) placing the vacuum-packaged chicken obtained in the step (S8) into a high-pressure sterilization pot, performing counter-pressure sterilization and cooling according to a sterilization formula of 15-30-15 min/121 ℃ to obtain the low-purine chicken leisure food.
And (3) determination of purine content:
and mixing and uniformly beating the meat sample by using a knife type mixing grinder. The samples were stored in a refrigerator at 4 ℃ before testing. Weighing a sample with the weight of 20.00mg, placing the sample in a 10ml glass test tube with a plug, adding 2ml of 6.0% perchloric acid solution, uniformly mixing the sample in a quick mixer, carrying out water bath at 100 ℃ for 60min, respectively oscillating the sample once in the water bath for 30min, 40min and 50min, cooling the sample, adjusting the pH value to 7.0 by using 2.0mol/L potassium hydroxide, adjusting the pH value to 3.6 by using 5.0% formic acid, fixing the volume to 10ml by using 10.0mmol/L ammonium formate solution (pH value of 3.6), fully mixing the sample and filtering the filtrate to be tested after passing through a 0.22 mu m filter membrane. High Performance Liquid Chromatography (HPLC) conditions: chromatography column Waters Atlantis T3, 4.6mm × 250.0mm × 5.0 μm; mobile phase: 10.0mmol/L ammonium formate (pH3.6):
methanol 99: 1; flow rate: 1.0 ml/min; column temperature: 30 ℃; sample introduction amount: 10.0 μ l; detection wavelength: 254 nm.
Compared with a sample without purine removal, the purine content of the product obtained by soaking chicken in the Sichuan pickle fermentation liquor and performing ultrasonic technology-assisted treatment is reduced by 93.8%.
Example two: referring to fig. 1, the invention discloses a processing method of a low-purine chicken leisure food, 300g of chicken is adopted in the embodiment, and the processing method of the chicken soft can comprises the following steps:
s1, slicing: cutting chicken into meat slices with the thickness of 1.5 cm;
s2, adding Sichuan pickle fermentation liquor: adding 2 times of Sichuan pickle fermentation liquor with the temperature of 35 ℃ into the chicken obtained in the step S1, and uniformly mixing;
s3, removing purine by ultrasonic wave synergistic treatment: placing the chicken obtained in the step S2 in ultrasonic processing equipment for ultrasonic synergistic processing, wherein the processing time is 30min, the ultrasonic processing frequency is 40kHz, and the power is 400W;
s4, precooking: pouring the chicken obtained in the step S3 into water of 100 ℃ for pre-cooking, and simultaneously carrying out manual stirring, wherein the time for pre-cooking and manual stirring is 5 min;
s5, draining: fishing out the chicken obtained in the step S4, and draining clear water;
s6, frying: frying the chicken obtained in the step S5 in vegetable oil at 160 ℃ for 5 min;
s7, dicing and mixing: cutting the chicken obtained in the step S6 into diced meat with the size of about 0.5cm in a dicing machine; putting diced meat into a mixer, sequentially and respectively adding flavoring, edible essence and the like, and uniformly mixing, wherein the flavoring is a mixture consisting of salt, white sugar, clove powder and anise powder;
s8, vacuum packaging: filling the chicken obtained in the step S7 into small aluminum-plastic composite film bags with the filling amount of 75 g/bag, and then carrying out vacuum packaging with the vacuum degree of 0.094-0.096 MPa;
s9, sterilization and cooling: and (4) placing the vacuum-packaged chicken obtained in the step (S8) into a high-pressure sterilization pot, performing counter-pressure sterilization and cooling according to a sterilization formula of 15-30-15 min/121 ℃ to obtain the low-purine chicken leisure food.
And (3) determination of purine content:
and mixing and uniformly beating the meat sample by using a knife type mixing grinder. The samples were stored in a refrigerator at 4 ℃ before testing. Weighing a sample with the weight of 20.00mg, placing the sample in a 10ml glass test tube with a plug, adding 2ml of 6.0% perchloric acid solution, uniformly mixing the sample in a quick mixer, carrying out water bath at 100 ℃ for 60min, respectively oscillating the sample once in the water bath for 30min, 40min and 50min, cooling the sample, adjusting the pH value to 7.0 by using 2.0mol/L potassium hydroxide, adjusting the pH value to 3.6 by using 5.0% formic acid, fixing the volume to 10ml by using 10.0mmol/L ammonium formate solution (pH value of 3.6), fully mixing the sample and filtering the filtrate to be tested after passing through a 0.22 mu m filter membrane. High Performance Liquid Chromatography (HPLC) conditions: chromatography column Waters Atlantis T3, 4.6mm × 250.0mm × 5.0 μm; mobile phase: 10.0mmol/L ammonium formate (ph3.6) methanol 99: 1; flow rate: 1.0 ml/min; column temperature: 30 ℃; sample introduction amount: 10.0 μ l; detection wavelength: 254 nm.
Compared with a sample without purine removal, the purine content of the product obtained by soaking chicken in the Sichuan pickle fermentation liquor and performing ultrasonic technology-assisted treatment is reduced by 94.2%.
Example three: referring to fig. 1, the invention discloses a processing method of a low-purine chicken leisure food, 300g of chicken is adopted in the embodiment, and the processing method of the chicken soft can comprises the following steps:
s1, slicing: cutting chicken into meat slices with the thickness of 1.5 cm;
s2, adding Sichuan pickle fermentation liquor: adding 2 times of Sichuan pickle fermentation liquor with the temperature of 35 ℃ into the chicken obtained in the step S1, and uniformly mixing;
s3, removing purine by ultrasonic wave synergistic treatment: placing the chicken obtained in the step S2 in ultrasonic processing equipment for ultrasonic synergistic processing, wherein the processing time is 30min, the ultrasonic processing frequency is 40kHz, and the power is 500W;
s4, precooking: pouring the chicken obtained in the step S3 into water of 100 ℃ for pre-cooking, and simultaneously carrying out manual stirring, wherein the time for pre-cooking and manual stirring is 5 min;
s5, draining: fishing out the chicken obtained in the step S4, and draining clear water;
s6, frying: frying the chicken obtained in the step S5 in vegetable oil at 160 ℃ for 5 min;
s7, dicing and mixing: cutting the chicken obtained in the step S6 into diced meat with the size of about 0.5cm in a dicing machine; putting diced meat into a mixer, sequentially and respectively adding flavoring, edible essence and the like, and uniformly mixing, wherein the flavoring is a mixture consisting of salt, white sugar, clove powder and anise powder;
s8, vacuum packaging: filling the chicken obtained in the step S7 into small aluminum-plastic composite film bags with the filling amount of 75 g/bag, and then carrying out vacuum packaging with the vacuum degree of 0.094-0.096 MPa;
s9, sterilization and cooling: and (4) placing the vacuum-packaged chicken obtained in the step (S8) into a high-pressure sterilization pot, performing counter-pressure sterilization and cooling according to a sterilization formula of 15-30-15 min/121 ℃ to obtain the low-purine chicken leisure food.
And (3) determination of purine content:
and mixing and uniformly beating the meat sample by using a knife type mixing grinder. The samples were stored in a refrigerator at 4 ℃ before testing. Weighing a sample with the weight of 20.00mg, placing the sample in a 10ml glass test tube with a plug, adding 2ml of 6.0% perchloric acid solution, uniformly mixing the sample in a quick mixer, carrying out water bath at 100 ℃ for 60min, respectively oscillating the sample once in the water bath for 30min, 40min and 50min, cooling the sample, adjusting the pH value to 7.0 by using 2.0mol/L potassium hydroxide, adjusting the pH value to 3.6 by using 5.0% formic acid, fixing the volume to 10ml by using 10.0mmol/L ammonium formate solution (pH value of 3.6), fully mixing the sample and filtering the filtrate to be tested after passing through a 0.22 mu m filter membrane. High Performance Liquid Chromatography (HPLC) conditions: chromatography column Waters Atlantis T3, 4.6mm × 250.0mm × 5.0 μm; mobile phase: 10.0mmol/L ammonium formate (ph3.6) methanol 99: 1; flow rate: 1.0 ml/min; column temperature: 30 ℃; sample introduction amount: 10.0 μ l; detection wavelength: 254 nm.
Compared with a sample without purine removal, the purine content of the product obtained by soaking chicken in the Sichuan pickle fermentation liquor and performing ultrasonic technology-assisted treatment is reduced by 92.9%.
And (4) judging the standard: through comparison of the three embodiments, the best effect is the second embodiment, so that the second embodiment is selected as the best embodiment, and the specific change of the amount also belongs to the protection scope of the technical scheme.
The invention has the beneficial effects that: the processing method of the low-purine chicken leisure food has the advantages that the chicken is soaked in the Sichuan pickle fermentation liquor and the purine substances in the chicken are removed by the ultrasonic technology auxiliary treatment method, most of the purine substances in the chicken product can be effectively removed, the purine substance removal rate reaches more than 92%, the diffusion speed of the Sichuan pickle fermentation liquor to the chicken can be increased by the ultrasonic auxiliary treatment method, the purine substances are promoted to be released from cells, and the purine removal speed and removal effect are improved; the processing method of the invention uses the Sichuan pickle fermentation liquor to process chicken, which is safe and reliable, and can endow special flavor to the product, compared with chicken leisure products which are not soaked by the Sichuan pickle fermentation liquor and processed with ultrasonic wave assistance, the chicken leisure products produced by the method have low purine content, good flavor and good taste.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A processing method of low-purine chicken leisure food is characterized by comprising the following steps: the method comprises the following steps:
s1, slicing: cutting chicken into meat slices with the thickness of 1.5 cm;
s2, adding Sichuan pickle fermentation liquor: adding 2 times of Sichuan pickle fermentation liquor into the chicken obtained in the step S1, and uniformly mixing;
s3, removing purine by ultrasonic wave synergistic treatment: placing the chicken obtained in the step S2 in ultrasonic processing equipment for ultrasonic synergistic processing;
s4, precooking: pouring the chicken obtained in the step S3 into water of 100 ℃ for pre-cooking, and simultaneously carrying out manual stirring;
s5, draining: fishing out the chicken obtained in the step S4, and draining clear water;
s6, frying: frying the chicken obtained in the step S5 in vegetable oil at the temperature of 150-165 ℃ for later use;
s7, dicing and mixing: cutting the chicken obtained in the step S6 into diced meat with the size of about 0.5cm in a dicing machine, putting the diced meat in a mixer, sequentially and respectively adding seasonings, edible essence and the like, and uniformly mixing;
s8, vacuum packaging: filling the chicken obtained in the step S7 into an aluminum-plastic composite film small bag, and carrying out vacuum packaging;
s9, sterilization and cooling: and (5) placing the vacuum-packaged chicken obtained in the step (S8) into a high-pressure sterilization pot, performing counter-pressure sterilization and cooling to obtain the low-purine chicken leisure food.
2. The processing method of a low purine chicken leisure food as claimed in claim 1, wherein the temperature of the fermentation broth of Sichuan pickle in step S2 is 30-35 ℃.
3. The processing method of low-purine chicken leisure food as claimed in claim 1, wherein the processing time in the step S3 is 30-35min, the ultrasonic processing frequency is 40kHz, and the power is 400-500W.
4. The method for processing a low purine chicken snack food according to claim 1, wherein the time for pre-cooking and manual stirring in step S4 is 5 min.
5. The method of processing a low purine chicken snack food according to claim 1, wherein the frying time in step S6 is 4-6 min.
6. The processing method of a low purine chicken snack food according to claim 1, wherein the flavoring in step S7 is a mixture of salt, white sugar, ground cloves and anise powder.
7. The method of claim 1, wherein the amount of the filled bags in step S8 is 75 g/bag, and the vacuum degree during the vacuum packaging operation is 0.094 to 0.096 MPa.
8. The processing method of a low purine chicken snack food according to claim 1, wherein the vacuum packed chicken in step S8 is placed in a high pressure sterilizer for counter pressure sterilization and cooling according to the sterilization formula of 15 min-30 min-15 min/121 ℃.
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| CN112971044A (en) * | 2021-04-08 | 2021-06-18 | 西南大学 | Method for preparing spicy diced chicken seasoner food |
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Application publication date: 20210618 |