CN113040337A - Smoked meat product and preparation method thereof - Google Patents

Smoked meat product and preparation method thereof Download PDF

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CN113040337A
CN113040337A CN202110434012.5A CN202110434012A CN113040337A CN 113040337 A CN113040337 A CN 113040337A CN 202110434012 A CN202110434012 A CN 202110434012A CN 113040337 A CN113040337 A CN 113040337A
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pine
meat
parts
drying
pickling
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CN113040337B (en
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曾维才
徐乾达
高浩祥
陈南
陈琳
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Sichuan University
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Sichuan 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
    • 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
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention belongs to the technical field of meat product processing, and discloses a smoked meat product and a preparation method thereof, wherein the smoked meat product comprises 130 parts of livestock meat 100-; the preparation method comprises the following steps: drying folium Pini, pulverizing, stirring, extracting, concentrating, freeze drying to obtain folium Pini extract, adding into pickling solution, pickling to make it penetrate into hind leg meat, oven drying and smoking to obtain smoked meat product. The smoked meat product prepared by the method has low nitrosamine and polycyclic aromatic hydrocarbon content, better sensory quality and lower oxidation degree, and is safer and more delicious smoked meat product.

Description

Smoked meat product and preparation method thereof
Technical Field
The invention relates to the technical field of meat product processing, in particular to a smoked meat product and a preparation method thereof.
Background
The traditional smoked meat products in China are typical representatives of the meat product industry in China, have a long history and a large number of consumer groups, and have the traditions of processing and eating in most areas of China. The traditional smoked meat product is a processed meat product which is obtained by pickling, drying and smoking fresh meat and has unique flavor, taste, color and taste. Because the traditional smoked meat product relates to the processes of pickling and smoking, various toxic and harmful products which are not beneficial to human health are easily introduced in the processing and subsequent storage processes. Among them, nitrosamine and polycyclic aromatic hydrocarbon are identified as class I carcinogens, and after being ingested, the substances can cause great harm to human health. Therefore, controlling and reducing the content of nitrosamines and polycyclic aromatic hydrocarbons in traditional bacon products through effective approaches and techniques has become a research hotspot in the related field.
At present, the method for controlling the content of nitrosamine and polycyclic aromatic hydrocarbon, which is commonly adopted in food processing, mainly adds chemically synthesized substances such as butyl hydroxy anisole, dibutyl hydroxy toluene, tert-butyl hydroquinone and the like into food, but the substances have potential toxic and side effects on human bodies. Therefore, the extraction of safe and efficient active substances from green and renewable natural plant resources for controlling and reducing the content of nitrosamines and polycyclic aromatic hydrocarbons in the traditional smoked meat products has become a research hotspot of related researchers.
Disclosure of Invention
The invention aims to provide a smoked meat product and a preparation method thereof.
In order to achieve the above object, the first technical solution provided by the present invention is:
a bacon product is prepared from the following raw materials in parts by weight: 100 portions of livestock meat and 130 portions, 30 to 50 portions of pickling liquid and 0.01 to 0.2 portion of pine needle extract.
Further, the smoked meat product is prepared from the following raw materials in parts by weight: 100 parts of livestock and poultry meat, 0.2 part of pine needle extract and 40 parts of pickling liquid.
Further, the pickling liquid is prepared from the following raw materials in parts by weight: 30-40 parts of water, 1-3 parts of cooking wine containing spices, 3-7 parts of salt, 1-4 parts of cane sugar and 0.05-0.2 part of sodium nitrite.
Further, the pickling liquid is prepared from the following raw materials in parts by weight: 33.8 parts of water, 1.69 parts of cooking wine containing spices, 3.38 parts of salt, 0.84 part of cane sugar and 0.10 part of sodium nitrite.
The second technical scheme provided by the invention is as follows:
a method for preparing a smoked meat product, the method comprising the steps of:
firstly, cleaning fresh pine needles with clear water, placing the fresh pine needles in a drying box for drying, and grinding the fresh pine needles into powder for later use;
soaking the powder in 75% ethanol solution at 25 ℃, stirring and extracting for 24 hours, filtering to obtain clear solution, concentrating in vacuum to 1/3 of the original volume, putting the clear solution into a vacuum freeze dryer for drying, and drying to obtain a product, namely the pine needle extract;
checking, accepting and shaping fresh livestock and poultry meat, and putting the livestock and poultry meat into a self-sealing bag for waiting for adding pickling liquid;
mixing water, cooking wine containing spices, salt, cane sugar, sodium nitrite and pine needle extract uniformly to form a mixed solution, pouring the mixed solution into a self-sealing bag to ensure that livestock and poultry meat is fully immersed in the mixed solution, sealing the self-sealing bag and pickling for 4 days at the temperature of 4 ℃;
taking out the pickled livestock and poultry meat, draining the residual pickling liquid, and hanging the meat in an oven for drying for 4 hours;
sixthly, the wood chips are soaked in water, residual water is drained after soaking, and the wood chips are placed above the ignited charcoal to smoke;
seventhly, transferring the dried meat blocks to a smoking furnace, and smoking for 2-4 hours to obtain a smoked meat product.
Further, in the step (i), the pine needles are any one of Chinese red pine, Chinese pine, red pine, cedar, black pine or red pine.
Further, the drying temperature in the step I is 60-80 ℃, and the drying time is 4-8 h.
Further, the material-liquid ratio of the powder to the ethanol solution in the step (II) is 1:5-1: 20.
Furthermore, in the step (sixthly), the wood chips are any one of apple wood, walnut wood, cherry wood, oak or pine and cypress branches, and the adding amount is 10-50 parts.
Further, the smoking temperature used in the step (c) is 50-70 ℃.
The invention also discloses a smoked meat product prepared by adopting any one of the methods.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the method, the pine needle extract is added into the pickling liquid to pickle the livestock meat, and the livestock meat is dried after being pickled, so that the obtained smoked meat product is low in nitrosamine and polycyclic aromatic hydrocarbon content, and the color, flavor and texture of the smoked meat product are also obviously improved.
(2) The pine needle is a natural, renewable and large-reserve resource, is non-toxic and harmless, has wide sources and low cost, has important significance for the development of natural plant resources when being applied to the food processing industry, realizes the high-value transformation of active plant polyphenol, promotes the deep processing and utilization of agricultural products, and has remarkable social benefit and economic benefit.
(3) The preparation process is simple, easy to operate and suitable for large-scale production.
Detailed Description
The present invention is described in detail below by way of examples, it should be noted that the examples are only for the purpose of further illustration, and are not to be construed as limiting the scope of the present invention, and that those skilled in the art can make insubstantial modifications and adaptations of the present invention based on the teachings of the present invention described above.
Example 1
A bacon product comprises the following raw materials by weight: 300 g of pork hind leg meat, 120 g of pickling liquid and 0.5 g of pine needle extract; wherein the pickling liquid comprises the following raw materials by weight: 100 g of water, 5.2 g of cooking wine containing spices, 11 g of salt, 3 g of cane sugar and 0.3 g of sodium nitrite.
The preparation method of the smoked meat product comprises the following steps:
firstly, cleaning fresh pinus massoniana needles with clear water, placing the cleaned pinus massoniana needles in a drying oven for drying for 8 hours at the temperature of 60 ℃, and grinding the dried pinus massoniana needles into powder with the particle size of about 300 mu m for later use;
soaking the pine needle powder in 75% ethanol solution in the material-liquid ratio of 1:5, stirring and extracting at 25 ℃ for 24 hours, filtering to obtain a clear solution, concentrating in vacuum to 1/3 of the original volume, putting the clear solution into a vacuum freeze dryer for drying, and drying to obtain a product, namely the pine needle extract;
checking and accepting fresh pork back leg meat, shaping, and putting into a self-sealing bag for waiting to add a pickling liquid;
mixing water, cooking wine containing spices, salt, cane sugar, sodium nitrite and pine needle extract uniformly, pouring the mixture into a self-sealing bag, fully immersing pork in pickling liquid, sealing the self-sealing bag, and pickling for 4 days at the temperature of 4 ℃;
taking out the salted pork, draining the residual pickling solution, threading the pork on the side wall of the pork block, and hanging the pork block in an oven to dry for 4 hours at 50 ℃;
sixthly, 100 g of apple sawdust is soaked in water, residual water is drained after soaking, and the apple sawdust is placed above ignited charcoal to smoke;
seventhly, transferring the dried meat blocks into a smoking furnace, and smoking for 2 hours at 50 ℃ to obtain the smoked meat product with low nitrosamine and polycyclic aromatic hydrocarbon contents.
Example 2
A bacon product comprises the following raw materials by weight: 300 g of pork hind leg meat, 100 g of pickling liquid and 0.3 g of pine needle extract; wherein the pickling liquid comprises the following raw materials by weight: 80 g of water, 5.4 g of cooking wine containing spices, 11 g of salt, 3 g of cane sugar and 0.3 g of sodium nitrite.
The preparation method of the smoked meat comprises the following steps:
firstly, cleaning fresh cedar pine needles with clear water, placing the fresh cedar pine needles in a drying oven for drying for 6 hours at 70 ℃, and grinding the fresh cedar pine needles into powder with the particle size of about 300 mu m for later use;
soaking the pine needle powder in 75% ethanol solution in the material-liquid ratio of 1:8, stirring and extracting at 25 ℃ for 24 hours, filtering to obtain a clear solution, concentrating in vacuum to 1/3 of the original volume, putting the clear solution into a vacuum freeze dryer for drying, and drying to obtain a product, namely the pine needle extract;
checking and accepting fresh pork back leg meat, shaping, and putting into a self-sealing bag for waiting to add a pickling liquid;
mixing water, cooking wine containing spices, salt, cane sugar, sodium nitrite and pine needle extract uniformly, pouring the mixture into a self-sealing bag, fully immersing pork in pickling liquid, sealing the self-sealing bag, and pickling for 4 days at the temperature of 4 ℃;
taking out the salted pork, draining the residual pickling solution, threading the pork on the side wall of the pork block, and hanging the pork block in an oven to dry for 4 hours at 60 ℃;
sixthly, 100 g of walnut sawdust is soaked in water, residual water is drained after soaking, and the walnut sawdust is placed above ignited charcoal to smoke;
seventhly, transferring the dried meat blocks into a smoking furnace, and smoking for 2 hours at the temperature of 60 ℃ to obtain the smoked meat product with low nitrosamine and polycyclic aromatic hydrocarbon contents.
Example 3
A bacon product comprises the following raw materials by weight: 300 g of pork hind leg meat, 80 g of pickling liquid and 0.15 g of pine needle extract; wherein the pickling liquid comprises the following raw materials by weight: 60.15 g of water, 5.4 g of cooking wine containing spices, 11 g of salt, 3 g of cane sugar and 0.3 g of sodium nitrite.
The preparation method of the smoked meat comprises the following steps:
firstly, cleaning fresh pine needles of Korean pine with clear water, placing the cleaned fresh pine needles of Korean pine in a drying box, drying the dried pine needles for 4 hours at 80 ℃, and grinding the dried pine needles into powder with the particle size of about 300 mu m for later use;
② soaking the pine needle powder in 75 percent ethanol solution according to the material-liquid ratio of 1:10, stirring and extracting for 24 h at 25 ℃, filtering to obtain clear solution, vacuum concentrating to 1/3 of the original volume, and drying in a vacuum freeze dryer. Drying to obtain the product, namely the pine needle extract;
checking and accepting fresh pork back leg meat, shaping, and putting into a self-sealing bag for waiting to add a pickling liquid;
and fourthly, uniformly mixing water, cooking wine containing spices, salt, cane sugar, sodium nitrite and the pine needle extract, and pouring the mixture into the self-sealing bag to ensure that the pork is fully immersed in the pickling liquid. Sealing the self-sealing bag and pickling for 4 d at the temperature of 4 ℃;
taking out the salted pork, draining the residual pickling solution, threading the pork on the side wall of the pork block, and hanging the pork block in an oven to dry for 4 hours at 70 ℃;
sixthly, 100 g of cherry is soaked in water, residual water is drained after soaking, and the cherry is placed above ignited charcoal to smoke;
seventhly, transferring the dried meat blocks into a smoking furnace, and smoking for 2 hours at 70 ℃ to obtain the smoked meat product with low nitrosamine and polycyclic aromatic hydrocarbon contents.
Comparative example 1
Compared with examples 1-3, a smaller amount of pine needle extract was added to the pickling solution. The method comprises the following specific steps:
comparative example 1 comprises the following raw materials by weight: 300 g of pork hind leg meat and 70 g of pickling liquid; the pickling liquid comprises the following raw materials in parts by weight: 50.2 g of water, 5.4 g of cooking wine containing spices, 11 g of salt, 3 g of cane sugar, 0.3 g of sodium nitrite and 0.08 g of pine needle extract.
The preparation method of the smoked meat comprises the following steps:
firstly, cleaning fresh pinus massoniana needles with clear water, placing the cleaned pinus massoniana needles in a drying oven for drying for 8 hours at the temperature of 60 ℃, and grinding the dried pinus massoniana needles into powder with the particle size of about 300 mu m for later use;
soaking the pine needle powder in 75% ethanol solution in the material-liquid ratio of 1:8, stirring and extracting at 25 ℃ for 24 hours, filtering to obtain a clear solution, concentrating in vacuum to 1/3 of the original volume, putting the clear solution into a vacuum freeze dryer for drying, and drying to obtain a product, namely the pine needle extract;
checking and accepting fresh pork back leg meat, shaping, and putting into a self-sealing bag for waiting to add a pickling liquid;
mixing water, cooking wine containing spices, salt, cane sugar, sodium nitrite and pine needle extract uniformly, pouring the mixture into a self-sealing bag, fully immersing pork in pickling liquid, sealing the self-sealing bag, and pickling for 4 days at the temperature of 4 ℃;
taking out the salted pork, draining the residual pickling solution, threading the pork on the side wall of the pork block, and hanging the pork block in an oven to dry for 4 hours at 60 ℃;
sixthly, 100 g of apple sawdust is soaked in water, residual water is drained after soaking, and the apple sawdust is placed above ignited charcoal to smoke;
seventhly, transferring the dried meat blocks to a smoking furnace, and smoking for 2 hours at 70 ℃ to obtain the smoked meat product of the comparative example 1.
Comparative example 2
Compared with examples 1-3, the pickling solution was not added with the pine needle extract. The method comprises the following specific steps:
comparative example 2 comprises the following raw materials by weight: 300 g of pork hind leg meat and 120 g of pickling liquid; the pickling liquid comprises the following raw materials in parts by weight: 100.5 g of water, 5.2 g of cooking wine containing spices, 11 g of salt, 3 g of cane sugar and 0.3 g of sodium nitrite.
The preparation method of the smoked meat comprises the following steps:
checking and accepting fresh pork hind leg meat, shaping, and putting into a self-sealing bag for waiting for adding a pickling solution;
uniformly mixing water, cooking wine containing spices, salt, cane sugar and sodium nitrite, pouring into a self-sealing bag, fully immersing pork in the pickling liquid, sealing the self-sealing bag, and pickling for 4 days at the temperature of 4 ℃;
taking out the salted pork, draining the residual pickling liquid, threading on the side wall of the pork block, and hanging the pork block in an oven to dry for 4 hours at the temperature of 60 ℃;
soaking 100 g of apple sawdust in water, draining residual water after soaking, and putting the apple sawdust above the ignited charcoal for fuming;
fifthly, transferring the dried meat blocks to a smoking furnace, smoking for 2 hours at 70 ℃ to obtain the smoked meat product of the comparative example 2.
Index measurement:
the following criteria were measured for the smoked meat products of examples 1 to 3 according to the invention and comparative examples 1 to 2:
the capability of the pine needle extract to enter pork in a permeation mode in the pickling process is the basis for exerting various biological activities, and the permeability of the pine needle extract in examples 1-3 and comparative example 1 is measured. Meanwhile, the physical, chemical and sensory indexes of the smoked meat product determine the quality, the shelf life and the consumer acceptability of the product, so that the moisture content, the pH value, the titratable acidity, the peroxide value, the malonaldehyde content, the color and the texture index of the smoked meat products in the examples 1-3 and the comparative examples 1-2 are measured.
(1) Determination of pine needle extract permeability
The determination method comprises the following steps: and when the pickling is carried out for 4 days, taking out the meat blocks, adopting the content of the pine needle extract in the residual pickling liquid defined by the forskolin phenol method, and finally calculating the content of the pine needle extract in the meat blocks. During measurement, 0.1 mL of the remaining pickling solution is uniformly mixed with 2 mL of sodium carbonate solution (20 mg/mL), incubated at 25 ℃ for 2 min, then 0.9 mL of paradilute forskolin phenol solution is added, incubated at 25 ℃ for 30min, and then the absorbance of the mixture is measured at 750 nm. Distilled water was used as a blank control. The permeability can be expressed as: permeability (%) = (b) ((c))A 1 - A 2 - A 0 )/A 1 × 100，A 0 The absorbance of the blank was the absorbance of the blank,A 1 the initial absorbance of the pickling solutions used in examples 1 to 3 and comparative example 1,A 2 the absorbance of the remaining pickle liquids of examples 1-3 and comparative example 1 at different pickling times was measured. The measurement results are shown in tables 1 to 2.
TABLE 1
Figure DEST_PATH_IMAGE001
。
TABLE 2
Figure 757641DEST_PATH_IMAGE002
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As can be seen from table 1, the permeability of the pine needle extracts in examples 1 to 3 and comparative example 1, in which different parts of pine needle extract were added, was different at the time of pickling for 4 d, and the permeability of the pine needle extract in example 1 was the highest, indicating that the permeation effect was the best at this time, and more extract was taken into the meat. As can be seen from table 2, example 1 reached the highest permeability value at the 4 th day of pickling during 2-5 days of pickling, followed by a flattening indicating that pickling 4 d is the optimum time for pickling under these conditions.
(2) Determination of the moisture content
The determination method comprises the following steps: the moisture content was measured by the direct drying method of the national Standard "determination of moisture content in food" (GB 5009.3-2016). The moisture content can be calculated according to the following formula: moisture content (%) = (1-m 1 /m 0 ) X 100, in the formulam 0 Is the initial mass of the sample and is,m 0 is the final mass of the sample. The measurement results are shown in Table 3.
(3) Determination of pH and titratable acidity
The determination method comprises the following steps: the fully ground smoked meat products prepared in examples 1-3 and comparative examples 1-2 were mixed with a potassium chloride solution (7.5 g/mL) at a mass ratio of 1:10 and fully homogenized, and the pH value and titratable acidity were measured after the homogenized mixture was filtered twice with filter paper. The pH value is measured using a pH meter, and the titratable acidity is measured by acid-base titration. In the titratable acidity determination, a sample solution is mixed with a few drops of phenolphthalein indicator, and then titrated with a sodium hydroxide solution (0.01 mol/L) until red color is generated and the color is not faded within 30 seconds. Titratable acidity can be calculated according to the following formula: titratable acidity (g lactic acid/kg) =V× (c/m) × MX 1000. In the formula:crepresents the concentration of the sodium hydroxide solution, and the unit is mol/L;Vrepresents the volume of the sodium hydroxide solution consumed in mL;mrepresents the mass of the sample in g; m is a conversion coefficient of lactic acid, and its value is 0.09. The measurement results are shown in Table 3.
(4) Determination of peroxide number
The determination method comprises the following steps: the bacon products obtained in examples 1-3 and comparative examples 1-2 were stored at 50 ℃ for 5 days, and 6 g of the fat portion of the meat sample was mixed with 90 mL of chloroform-glacial acetic acid (3: 2,v/v) Homogenizing the solution, and measuring the peroxide value of the sample solution obtained by homogenizing. During determination, 30 mL of sample solution is fully mixed with 1 mL of saturated potassium iodide solution, then the mixture is placed in a dark environment at 25 ℃ for incubation for 3 min, 100 mL of distilled water is added after the mixture is taken out, 1 mL of soluble starch indicator is rapidly added, and sodium thiosulfate solution is used(0.02 mol/L) was titrated until the color disappeared. The peroxide value can be calculated according to the following formula: peroxide number (mmol O)2/kg）= V × (c/m) X 500, wherein:Vfor the volume of sodium thiosulfate consumed (mL),cthe concentration (mol/L) of sodium thiosulfate,mthe sample mass (g) is 500, which is a conversion factor. The measurement results are shown in Table 3.
(5) Determination of the malondialdehyde content
The determination method comprises the following steps: the bacon products obtained in examples 1-3 and comparative examples 1-2 were stored at 50 ℃ for 5 days, and 5 g of the fat portion of the meat sample was mixed with 50 mL of trichloroacetic acid-disodium ethylenediaminetetraacetate (75: 1,w/w) Homogenizing the solution, and filtering twice after homogenizing to obtain a sample solution. During measurement, 5mL of sample solution is mixed with thiobarbituric acid solution (0.2 mol/L), incubated at 90 ℃ for 30min, placed in an ice water bath to be cooled to room temperature, and the absorbance at 532 nm is measured. Adopting malonaldehyde diacetal as malonaldehyde standard substance to obtain a malonaldehyde standard curve with the concentration range of 0.02-0.64 mu g/mL:y=1.1990 x + 0.0001, R 2 =0.999，yas the absorbance, the absorbance of the sample was measured,xis the malondialdehyde concentration. The malondialdehyde content of the sample can be calculated according to the following formula: malonaldehyde content (mg/kg) = (a) ((g))c × v)/mIn the formulacFor the calculated malondialdehyde concentration (μ g/mL) from the standard,vvolume (mL) of the sample and trichloroacetic acid-disodium ethylenediaminetetraacetate mixed liquid,mis the mass (g) of the sample. The measurement results are shown in Table 3.
TABLE 3
Figure DEST_PATH_IMAGE003
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As can be seen from Table 3, examples 1-3 have lower moisture levels and pH values, which help to slow the growth of spoilage microorganisms in the bacon and the associated biochemical reactions that occur, thereby increasing the shelf life of the product. In addition, according to the requirement (< 55%) on the water content of the bacon in the local standard of food safety-Guizhou bacon (DBS 52/003-. Examples 1-3 also have lower peroxide numbers and malondialdehyde levels than comparative examples 1-2, indicating that the preparation method of the present invention helps to slow down the oxidation of fat in bacon, resulting in improved safety of the bacon product.
(6) The rule of color and luster
The determination method comprises the following steps: the meat portions of the smoked meat products obtained in examples 1 to 3 and comparative examples 1 to 2 were taken, and the color of the cross section was measured using a colorimeter, and the final result was determined by the International society for illumination (CIE)L*(brightness),a*(red green value),b*(yellow-blue value). Total color difference (Δ) between sample and white boardE) Can be calculated by the following formula: ΔE = [(L* - L 0 *)2 + (a* - a 0 *)2 + (b* - b 0 *)2]1/2WhereinL*、a*、b*As a result of the color measurement of the sample,L 0 *（100）、a 0 *（0）、b 0 *(0) the color of the white board. The measurement results are shown in Table 4.
(7) Determination of texture
The determination method comprises the following steps: the meat flavor part of the smoked meat products obtained in examples 1 to 3 and comparative examples 1 to 2 was trimmed to a square of 1X 3X 2 cm, and the texture index thereof was measured by placing a 3X 2 cm surface perpendicular to the probe. The sample was tested for secondary chewiness (TPA) using a P10 probe with a speed of 1 mm/s, initial trigger force of 10 g and compression distance of 3 mm. The shear force was measured using HDP/BSW and the shear distance was 15 mm. Hardness (g), chewiness and shear force (N) of the samples were calculated from texture curves drawn by a texture analyzer. The measurement results are shown in Table 4.
TABLE 4
Figure 612465DEST_PATH_IMAGE004
。
As can be seen from table 4, examples 1-3 have stronger texture properties, better chewability and shear than comparative example 2, with the texture properties of example 1 being more moderate, potentially leading to higher consumer acceptability. In addition, the preparation method of the invention is helpful to ensure that the smoked meat product has better brightness, redness and yellowness, so that the products in examples 1-3 have more bright colors and are more attractive to consumers.
Because the traditional smoked meat product relates to the processing technology of pickling and smoking, in the processing process, harmful substances with carcinogenic, teratogenic and mutagenic capabilities such as nitrite, nitrosamine, polycyclic aromatic hydrocarbon and the like can be introduced into the smoking generated by burning harmful microorganisms, high temperature and organic matters. The national standard for food safety-the pollutant limit in food (GB 2762-; the EU 2020/1255 document specifies the limits for benzo (a) pyrene, benzo (a) anthracene, benzo (b) fluoranthene to be 50. mu.g/kg. Therefore, the present inventors measured the nitrite content, nitrosamine content, and polycyclic aromatic hydrocarbon content of the bacon products obtained in examples 1 to 3 and comparative examples 1 to 2.
(8) Determination of nitrite content
The determination method comprises the following steps: placing the smoked meat products prepared in the examples 1-3 and the comparative examples 1-2 in an environment at 50 ℃ for 5 days, taking 5 g of lean meat parts in the meat sample, adding 12.5mL of saturated borax solution (50 g/L) and 150 mL of distilled water (70 ℃) for homogenization, heating in a boiling water bath for 15 min, taking out the meat sample, cooling to room temperature, adding 5mL of potassium ferrocyanide solution (106 g/L) and 5mL of zinc acetate solution (220 g/L), fixing the volume to 200 mL, placing for 30min, removing upper fat, and filtering supernatant by using filter paper to obtain a sample solution. Absorbing 40 mL of sample solution, adding 2 mL of sulfanilic acid solution (4 g/L), uniformly mixing, standing for 3-5 min, adding 1 mL of naphthyl ethylenediamine hydrochloride solution (2 g/L), adding water to a constant volume of 50 mL, and measuring the absorbance at 538 nm. And (3) obtaining a sodium nitrite standard curve by adopting a sodium nitrite standard solution as a standard substance:y = 0.0145 x - 0.0007, R 2 = 0.996，yas the absorbance, the absorbance of the sample was measured,xis the sodium nitrite concentration. The nitrite content in the sample can be expressed as mg sodium nitrite/g sampleThe results are shown in Table 6.
(9) Determination of nitrosamine content
The determination method comprises the following steps: the smoked meat products obtained in examples 1 to 3 and comparative examples 1 to 2 were stored at 50 ℃ for 5 days, 10 g of meat sample was homogenized with acetonitrile (15 mL), and the homogenate was incubated at 25 ℃ for 15 min and then transferred to-20 ℃ for 30 min. Magnesium sulfate (4 g) and sodium chloride (1 g) were added to the homogenate, 6 mL of the supernatant collected after centrifugation was mixed with 900 mg of magnesium sulfate, 100 mg of C18 filler and 100 mg of PSA filler, and the mixture was centrifuged at 4 ℃ and the supernatant collected and filtered with a filter (0.22 μm), the resulting filtrate being a sample solution. The sample solution was analyzed by gas chromatography-mass spectrometry, and a mixed standard containing six nitrosamines was used to prepare a standard curve (as shown in table 5), and the types and contents of nitrosamines in the sample were calculated, and the results are shown in table 6.
TABLE 5
Figure DEST_PATH_IMAGE005
。
TABLE 6
Figure 595464DEST_PATH_IMAGE006
。
A: the unit of nitrosamine content is mug/kg B: nitrite content unit is mg/kg
As can be seen from Table 6, examples 1-3 had a lower content of nitrosodimethylamine than comparative examples 1-2. Wherein, the content of nitrosodimethylamine in example 1 is the lowest, which is reduced by 48.45 percent compared with comparative example 2 and reduced by 41.92 percent compared with comparative example 1, and the preparation method of the invention inhibits the generation of nitrosamine in the processing process of the smoked meat product and effectively reduces the inventory of nitrosamine in the final product. In addition, examples 1-3 also have a lower sodium nitrite content, indicating that the preparation method of the present invention is also effective in reducing nitrite production during bacon product processing and reducing the amount of nitrite present in the final product.
(10) Determination of polycyclic aromatic hydrocarbon content
The determination method comprises the following steps: the smoked meat products obtained in examples 1 to 3 and comparative examples 1 to 2 were stored at 50 ℃ for 5 days, and 5 g of meat sample was mixed with 2.5 g of diatomaceous earth, and then 30 mL of n-hexane was added and homogenized. The homogenate was incubated at 40 ℃ for 30min, centrifuged and the supernatant collected and concentrated to dryness at 45 ℃ under vacuum. Redissolving the residue in 7 mL of acetonitrile, adding 900 mg of magnesium sulfate, 100 mg of C18 filler and 100 mg of PSA filler, mixing uniformly, centrifuging and collecting the supernatant (6 mL), further concentrating the supernatant to dryness in a nitrogen stream at 25 ℃, redissolving the residue in 1 mL of acetonitrile, and filtering with a filter membrane (0.22 μm), wherein the obtained filtrate is a sample solution. The sample solution was analyzed by gas chromatography-mass spectrometry, and a mixed standard containing sixteen kinds of polycyclic aromatic hydrocarbons was used to prepare a calibration curve (the results are shown in table 7), and the kinds and contents of polycyclic aromatic hydrocarbons in the sample were calculated and the results are shown in table 8.
TABLE 7
Figure DEST_PATH_IMAGE007
。
TABLE 8
Figure 928356DEST_PATH_IMAGE008
。
A: the unit of polycyclic aromatic hydrocarbon content is mu g/Kg
As can be seen from table 8, examples 1-3 had lower polycyclic aromatic hydrocarbon contents than comparative examples 1-2, wherein example 1 detected 4 polycyclic aromatic hydrocarbons in total, while comparative example 2 detected 8 polycyclic aromatic hydrocarbons in total and the total amount was 1.49 times that of example 1; meanwhile, only comparative example 2 detected 2 heavy polycyclic aromatic hydrocarbons. Therefore, the preparation method can effectively inhibit the types and the content of the polycyclic aromatic hydrocarbon generated in the processing process of the smoked meat product.
In combination with the comparative examples 1-2, one of the key technical characteristics of the invention is the addition amount of the pine needle extract, when the addition amount is lower than the range required by the application or even not (such as the comparative examples 1-2), the moisture content, the pH value, the titratable acidity, the peroxide value, the malonaldehyde content, the color and the texture of the smoked meat product can not achieve the effect of the embodiment of the invention; if the amount of the pine needle extract added is higher than the range required by the present application, the following problems are also encountered:
(1) as the addition amount is further increased, the permeation effect of the pine needle extract is reduced on the contrary, and the waste of the extract is caused, so that the pine needle extract with higher concentration than that in the embodiment 1-3 is not suitable to be added;
(2) when the addition amount of the pine needle extract is too high, the interaction of the extract and protein is intensified, so that the protein on the surface of the pork pieces is denatured, myofibrils are contracted, and the smoked meat product is firmer and has reduced mouthfeel;
(3) when the addition amount of the pine needle extract is too high, the yellow color of the pine needle extract can lead the surface of the smoked meat product to become more yellow, thereby damaging the ruddy and full color of the smoked meat product and reducing the preference of consumers.
In conclusion, only when the raw material formula and the process required by the invention are met, the obtained smoked meat product has low nitrosamine and polycyclic aromatic hydrocarbon content and has better physical, chemical, texture, color and other qualities.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (10)

1. The smoked meat product is characterized by being prepared from the following raw materials in parts by weight: 100 portions of livestock meat and 130 portions, 30 to 50 portions of pickling liquid and 0.01 to 0.2 portion of pine needle extract.
2. The bacon product of claim 1 wherein the bacon product is prepared from the following raw materials in parts by weight: 100 parts of livestock and poultry meat, 0.2 part of pine needle extract and 40 parts of pickling liquid.
3. The bacon product according to claim 1 or 2, wherein the curing liquid is made from the following raw materials in parts by weight: 30-40 parts of water, 1-3 parts of cooking wine containing spices, 3-7 parts of salt, 1-4 parts of cane sugar and 0.05-0.2 part of sodium nitrite.
4. A method of preparing a bacon product according to any one of claims 1-3, characterized in that the method comprises the steps of:
firstly, cleaning fresh pine needles with clear water, placing the fresh pine needles in a drying box for drying, and grinding the fresh pine needles into powder for later use;
soaking the powder in 75% ethanol solution, stirring and extracting at 25 ℃ for 24 hours, filtering to obtain clear solution, vacuum concentrating to 1/3 of the original volume, putting the clear solution into a vacuum freeze dryer for drying, and drying to obtain a product, namely the pine needle extract;
checking and shaping fresh livestock and poultry meat, and putting the livestock and poultry meat into a self-sealing bag;
mixing water, cooking wine containing spices, salt, cane sugar, sodium nitrite and pine needle extract uniformly to form a mixed solution, pouring the mixed solution into a self-sealing bag to ensure that livestock and poultry meat is fully immersed in the mixed solution, sealing the self-sealing bag and pickling for 4 days at the temperature of 4 ℃;
taking out the pickled livestock and poultry meat, draining the residual pickling liquid, and hanging the meat in an oven for drying for 4 hours;
sixthly, the wood chips are soaked in water, residual water is drained after soaking, and the wood chips are placed above the ignited charcoal to smoke;
seventhly, transferring the dried meat blocks to a smoking furnace, and smoking for 2-4 hours to obtain a smoked meat product.
5. The method as claimed in claim 4, wherein in step (r), the pine needles are any one of Chinese red pine, Chinese pine, red pine, cedar, black pine or red pine.
6. The method as claimed in claim 4, wherein the drying temperature in step (r) is 60-80 ℃ and the drying time is 4-8 h.
7. The method of claim 4, wherein the ratio of the powder to the ethanol solution in step (ii) is 1:5 to 1: 20.
8. The method according to claim 4, wherein the wood chips in step (sixty) are any one of apple wood, walnut wood, cherry wood, oak or pine and cypress branches, and the addition amount is 10-50 parts.
9. The method of claim 4, wherein the smoking temperature in step (c) is 50-70 ℃.
10. A bacon product produced by the method of any one of claims 4 to 9.
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