CN113303447A - Formula and preparation method of salted yolk luncheon meat with reduced salt - Google Patents
Formula and preparation method of salted yolk luncheon meat with reduced salt Download PDFInfo
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- CN113303447A CN113303447A CN202110653966.5A CN202110653966A CN113303447A CN 113303447 A CN113303447 A CN 113303447A CN 202110653966 A CN202110653966 A CN 202110653966A CN 113303447 A CN113303447 A CN 113303447A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 64
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 60
- 150000003839 salts Chemical class 0.000 title claims abstract description 58
- 238000009472 formulation Methods 0.000 title claims description 6
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 35
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 34
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 34
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 34
- 150000001875 compounds Chemical class 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 14
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- 102000008186 Collagen Human genes 0.000 claims abstract description 13
- 108010035532 Collagen Proteins 0.000 claims abstract description 13
- 229920001436 collagen Polymers 0.000 claims abstract description 13
- 229920002558 Curdlan Polymers 0.000 claims abstract description 12
- 239000001879 Curdlan Substances 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 12
- 235000019316 curdlan Nutrition 0.000 claims abstract description 12
- 229940078035 curdlan Drugs 0.000 claims abstract description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 11
- 102000011632 Caseins Human genes 0.000 claims abstract description 11
- 108010076119 Caseins Proteins 0.000 claims abstract description 11
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- 229920002472 Starch Polymers 0.000 claims abstract description 11
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- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 11
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
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- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims description 54
- 239000000463 material Substances 0.000 claims description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000005520 cutting process Methods 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 20
- 235000020997 lean meat Nutrition 0.000 claims description 15
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 229940029982 garlic powder Drugs 0.000 claims description 10
- 229910052751 metal Inorganic materials 0.000 claims description 10
- 239000002184 metal Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 10
- 239000002562 thickening agent Substances 0.000 claims description 10
- 239000000679 carrageenan Substances 0.000 claims description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 9
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- 229940113118 carrageenan Drugs 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000000252 konjac Substances 0.000 claims description 7
- 235000010485 konjac Nutrition 0.000 claims description 7
- 230000002441 reversible effect Effects 0.000 claims description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 238000009924 canning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 5
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 5
- 229940045919 sodium polymetaphosphate Drugs 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 4
- 229910052708 sodium Inorganic materials 0.000 abstract description 4
- 239000011734 sodium Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000005118 dietary health Nutrition 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 5
- 239000000499 gel Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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- 229950003499 fibrin Drugs 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 239000000049 pigment Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
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- 230000001737 promoting effect Effects 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a formula of salted yolk luncheon meat with reduced salt, which comprises the following raw materials in parts by weight: 65-85 parts of pork, 2-15 parts of salted egg yolk, 10-20 parts of ice scraps, 0.5-1 part of edible salt, 1.5-2 parts of acetate starch, 0.1-0.5 part of D-sodium erythorbate, 0.5-1.0 part of soybean protein isolate, 0.1-0.8 part of TG enzyme, 0.4-1 part of collagen, 0.3-1 part of mixed salt, 0.2-0.5 part of compound stabilizer, 0.2-0.5 part of curdlan, 1-1.5 parts of white granulated sugar, 0.03-0.08 part of acidity regulator, 0.1-1 part of coconut powder, 0.5-1 part of spice and 0.1-1 part of sodium caseinate; the method improves the existing preparation method of the luncheon meat, can reduce the loss of fragrance and nutrient components, diversifies the taste of the original luncheon meat, has good mouthfeel, reduces the intake of sodium, and provides guarantee for the dietary health of consumers.
Description
Technical Field
The invention relates to the technical field of luncheon meat, and particularly relates to a formula of salted egg yolk luncheon meat with reduced salt and a preparation method of the salted egg yolk luncheon meat.
Background
In recent years, the taste of salted egg yolk has gradually moved to the world from rice dumplings and green dumplings to ice cream and crawfish. The salted egg yolk contains high-quality protein, lecithin, vitamins, mineral substances and the like, and many people like to eat the salted egg yolk, so the salted egg yolk is delicious in the loose sand and has strong fragrance.
Excessive intake of salt can increase blood pressure, and increase the risk of gastropathy, osteoporosis, obesity, etc. At present, people in China change from being full to good, more and more people pay attention to diet health, and the traditional lunch meat is salty in taste and serious in loss of fragrance and other nutritional ingredients, so that the lunch meat is hard in quality and poor in taste.
Disclosure of Invention
The invention aims to provide a formula of salted yolk luncheon meat with reduced salt, and improves the existing preparation method of luncheon meat, and the method can reduce loss of fragrance and nutrient components, so that the original luncheon meat has more diversified taste and good mouthfeel, and also reduces sodium intake, thereby providing guarantee for the dietary health of consumers.
In order to achieve the purpose, the invention adopts the following technical scheme:
the formula of the salted yolk luncheon meat with reduced salt is characterized by comprising the following raw materials in parts by weight: 65-85 parts of pork, 2-15 parts of salted egg yolk, 10-20 parts of ice scraps, 0.5-1 part of edible salt, 1.5-2 parts of acetate starch, 0.1-0.5 part of D-sodium erythorbate, 0.5-1.0 part of soybean protein isolate, 0.1-0.8 part of TG enzyme, 0.4-1 part of collagen, 0.3-1 part of mixed salt, 0.2-0.5 part of compound stabilizer, 0.2-0.5 part of curdlan, 1-1.5 parts of white granulated sugar, 0.03-0.08 part of acidity regulator, 0.1-1 part of coconut powder, 0.5-1 part of spice and 0.1-1 part of sodium caseinate.
Preferably, the compound stabilizer comprises one or more of carrageenan, potassium chloride and konjac flour.
Preferably, the mixed salt is several or all of sodium tripolyphosphate, sodium polymetaphosphate, sodium hexametaphosphate, sodium pyrophosphate and disodium dihydrogen pyrophosphate.
Preferably, the acidity regulator is formed by mixing citric acid and sodium citrate according to the ratio of 1: 2.
Preferably, the formula of the salted yolk luncheon meat with reduced salt also comprises 0.2-0.8 part of monosodium glutamate, 0.3-1.5 parts of garlic powder, 0.1-1.2 parts of onion powder and 1.5 parts of compound thickener HB 3710.2.
A preparation method of salted yolk luncheon meat with reduced salt comprises the following steps:
s1, cutting the pork and the salted egg yolk into small pieces respectively, and removing metal impurities in the meat pieces through metal detection;
s2, uniformly stirring the compound stabilizer, citric acid, sodium citrate, D-sodium erythorbate and edible salt to obtain small materials A; uniformly stirring the soybean protein isolate, the TG enzyme, the collagen and the white granulated sugar to obtain a small material B; uniformly stirring acetate starch, monosodium glutamate, mixed salt, curdlan, garlic powder, onion powder, a compound thickener HB371, coconut powder, spices and sodium caseinate to obtain a small material C;
s3, putting the pork, the salted egg yolk, the ice flakes, the small material A, the small material B and the small material C into a cutting and mixing machine for vacuum stirring to obtain a mixed raw material;
and S4, sequentially canning, vacuum sealing, sterilizing and cooling the mixed raw materials to obtain the salt-reduced salted yolk luncheon meat.
Preferably, the pork dicing process in step S1 is: controlling the temperature of fresh pork or unfrozen pork to be-5 to-1 ℃, separating lean meat and fat, and then respectively feeding the lean meat and fat into a meat grinder to be ground into small meat blocks of 5-6 cm.
Preferably, the cutting process of the salted egg yolk in the step S1 is as follows: chopping salted egg yolk into 3-7mm pieces.
Preferably, the specific process of step S3 is:
s31, starting the cutmixer, setting the rotating basin of the cutmixer at 8 revolutions per minute, and starting the cutter speed at 240 revolutions per minute;
s32, uniformly pouring fat into the chopping basin, adding part of ice scraps, starting the cutter speed to 1500 revolutions per minute, and recovering the cutter speed to 240 revolutions per minute after 8 circles of chopping;
s33, keeping the cutting speed at 240 revolutions per minute, adding lean meat, the rest of ice scraps and the small materials A into the chopping basin, starting the cutting speed at 1500 revolutions per minute, chopping for 10 circles, keeping the cutting speed at 240 revolutions per minute, adding the small materials B which are uniformly mixed in advance, chopping for 10 circles, adding the small materials C which are uniformly mixed in advance, and chopping uniformly, wherein the process is controlled within 10 minutes;
s34, keeping the cutter speed at 240 revolutions per minute, covering the pot cover, setting the vacuum at 88 percent, and setting the rotary basin of the cut mixer at 8 revolutions per minute; starting a reverse cutter at the speed of-60 r/min, uniformly adding the salted egg yolk into a chopping basin, covering a pot cover, continuously reversing and vacuumizing to 85%, and then uncovering and discharging to obtain the mixed raw material.
After the technical scheme is adopted, compared with the background technology, the invention has the following beneficial effects:
1. according to the formula and the preparation method of the salt-reduced salted yolk luncheon meat, disclosed by the invention, the compound stabilizer comprises carrageenan, potassium chloride and konjac flour, the carrageenan can generate thermally reversible gel in the presence of potassium ions, the carrageenan and the konjac flour can generate a synergistic effect, the elasticity and the water-retaining property of the gel can be improved, and the gel is coated on the surface of pork, so that the elasticity and the water-retaining property of the pork can be improved, and the taste of the luncheon meat can be effectively improved; in addition, carrageenan degraded in vivo can form soluble complex with fibrin, and can be fermented into CO by large intestine bacteria2、H2Methane and short chain fatty acids such as formic acid, acetic acid, propionic acid, etc. can be used as energy source of probiotics.
2. The invention relates to a formula of salted yolk pork with reduced salt and a preparation method thereof, wherein the temperature of pork is controlled to be-5 to-1 ℃, ice scraps are added, curdlan is easy to disperse in cold water, and more uniform dispersion liquid can be formed after high-speed stirring treatment, so that the raw materials are favorably promoted to be uniformly adhered to the surface of the pork, the scattering loss of the raw materials can be reduced, and the taste of the pork is improved.
3. According to the formula and the preparation method of the salted yolk luncheon meat with reduced salt, the soybean protein isolate can be used as a surfactant, so that the surface tension of water and oil can be reduced, the surface tension of water and air can be reduced, an emulsion and a gel matrix can be formed to prevent fat from moving to the surface, the effect of promoting fat absorption or fat combination can be realized, the loss of fat and juice in the luncheon meat processing process can be reduced, and the stability of the appearance can be maintained; in addition, the soybean protein isolate can not only give full play to the foamability of the pork, but also give a loose structure and a good taste to the pork, and after the pork is cut up, the mixture of the soybean protein isolate and the collagen is coated on the surface of pork fibers to form a film, so that the film is easy to dry, the odor can be prevented from losing, the rehydration process is facilitated, and a reasonable structure is provided for rehydrated luncheon meat.
4. According to the formula and the preparation method of the salted yolk luncheon meat with reduced salt, the original compact supercoiled structure can be destroyed by destroying hydrogen bonds in collagen molecules, gelatin with smaller molecules and a looser structure is formed, the tenderness of the meat can be improved, the use value of the meat can be improved, the meat has good quality, the protein content is increased, and the salted yolk luncheon meat has good taste and is nutritious.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The formula of the salted yolk luncheon meat with reduced salt comprises the following raw materials in parts by weight: 70 parts of pork, 5 parts of salted egg yolk, 16.65 parts of ice scraps, 0.7 part of edible salt, 2 parts of acetate starch, 0.2 part of D-sodium erythorbate, 0.8 part of soybean protein isolate, 0.5 part of TG enzyme, 0.6 part of collagen, 0.4 part of mixed salt, 0.4 part of compound stabilizer, 0.4 part of curdlan, 1.2 parts of white granulated sugar, 0.05 part of acidity regulator, 0.5 part of coconut powder, 0.8 part of spice, 0.3 part of sodium caseinate, 0.2 part of monosodium glutamate, 0.6 part of garlic powder, 0.2 part of onion powder and HB3710.8 parts of compound thickener; the compound stabilizer comprises 0.15 part of carrageenan, 0.1 part of potassium chloride and 0.15 part of konjac flour; the mixed salt is a mixture of sodium polymetaphosphate, sodium hexametaphosphate and disodium dihydrogen pyrophosphate; the acidity regulator is formed by mixing citric acid and sodium citrate according to the ratio of 1: 2.
A preparation method of salted yolk luncheon meat with reduced salt comprises the following steps:
s1, controlling the temperature of fresh pork or unfrozen pork to be-3 ℃, separating lean meat and fat, respectively feeding the lean meat and the fat into a meat grinder to be ground into small meat blocks of 5cm, removing metal impurities in the meat blocks through metal detection, and chopping salted egg yolk into fragments of 5mm in size;
s2, uniformly stirring the compound stabilizer, citric acid, sodium citrate, D-sodium erythorbate and edible salt to obtain small materials A; uniformly stirring the soybean protein isolate, the TG enzyme, the collagen and the white granulated sugar to obtain a small material B; uniformly stirring acetate starch, monosodium glutamate, mixed salt, curdlan, garlic powder, onion powder, a compound thickener HB371, coconut powder, spices and sodium caseinate to obtain a small material C;
s3, putting the pork, the salted egg yolk, the ice flakes, the small material A, the small material B and the small material C into a cutting and mixing machine for vacuum stirring to obtain a mixed raw material;
the specific process of step S3 is:
s31, starting the cutmixer, setting the rotating basin of the cutmixer at 8 revolutions per minute, and starting the cutter speed at 240 revolutions per minute;
s32, uniformly pouring fat into the chopping basin, adding part of ice scraps, starting the cutter speed to 1500 revolutions per minute, and recovering the cutter speed to 240 revolutions per minute after 8 circles of chopping;
s33, keeping the cutting speed at 240 revolutions per minute, adding lean meat, the rest of ice scraps and the small materials A into the chopping basin, starting the cutting speed at 1500 revolutions per minute, chopping for 10 circles, keeping the cutting speed at 240 revolutions per minute, adding the small materials B which are uniformly mixed in advance, chopping for 10 circles, adding the small materials C which are uniformly mixed in advance, and chopping uniformly, wherein the process is controlled within 10 minutes;
s34, keeping the cutter speed at 240 revolutions per minute, covering the pot cover, setting the vacuum at 88 percent, and setting the rotary basin of the cut mixer at 8 revolutions per minute; starting a reverse cutter at a speed of-60 r/min, uniformly adding the salted egg yolk into a chopping basin, covering a pot cover, continuously reversing and vacuumizing to 85%, and then uncovering and discharging to obtain a mixed raw material;
and S4, sequentially canning, vacuum sealing, sterilizing and cooling the mixed raw materials to obtain the salt-reduced salted yolk luncheon meat.
Example 2
The formula of the salted yolk luncheon meat with reduced salt comprises the following raw materials in parts by weight: 68 parts of pork, 8 parts of salted egg yolk, 15.65 parts of ice scraps, 0.9 part of edible salt, 2 parts of acetate starch, 0.2 part of D-sodium erythorbate, 0.8 part of soybean protein isolate, 0.5 part of TG enzyme, 0.6 part of collagen, 0.4 part of mixed salt, 0.4 part of compound stabilizer, 0.4 part of curdlan, 1.2 parts of white granulated sugar, 0.05 part of acidity regulator, 0.5 part of coconut powder, 0.8 part of spice, 0.3 part of sodium caseinate, 0.2 part of monosodium glutamate, 0.6 part of garlic powder, 0.2 part of onion powder and HB3710.8 parts of compound thickener; the compound stabilizer comprises 0.15 part of carrageenan, 0.1 part of potassium chloride and 0.15 part of konjac flour; the mixed salt is a mixture of sodium polymetaphosphate, sodium hexametaphosphate and disodium dihydrogen pyrophosphate; the acidity regulator is formed by mixing citric acid and sodium citrate according to the ratio of 1: 2.
A preparation method of salted yolk luncheon meat with reduced salt comprises the following steps:
s1, controlling the temperature of fresh pork or unfrozen pork to be-3 ℃, separating lean meat and fat, respectively feeding the lean meat and the fat into a meat grinder to be ground into small meat blocks of 5cm, removing metal impurities in the meat blocks through metal detection, and chopping salted egg yolk into fragments of 5mm in size;
s2, uniformly stirring the compound stabilizer, citric acid, sodium citrate, D-sodium erythorbate and edible salt to obtain small materials A; uniformly stirring the soybean protein isolate, the TG enzyme, the collagen and the white granulated sugar to obtain a small material B; uniformly stirring acetate starch, monosodium glutamate, mixed salt, curdlan, garlic powder, onion powder, a compound thickener HB371, coconut powder, spices and sodium caseinate to obtain a small material C;
s3, putting the pork, the salted egg yolk, the ice flakes, the small material A, the small material B and the small material C into a cutting and mixing machine for vacuum stirring to obtain a mixed raw material;
the specific process of step S3 is:
s31, starting the cutmixer, setting the rotating basin of the cutmixer at 8 revolutions per minute, and starting the cutter speed at 240 revolutions per minute;
s32, uniformly pouring fat into the chopping basin, adding part of ice scraps, starting the cutter speed to 1500 revolutions per minute, and recovering the cutter speed to 240 revolutions per minute after 8 circles of chopping;
s33, keeping the cutting speed at 240 revolutions per minute, adding lean meat, the rest of ice scraps and the small materials A into the chopping basin, starting the cutting speed at 1500 revolutions per minute, chopping for 10 circles, keeping the cutting speed at 240 revolutions per minute, adding the small materials B which are uniformly mixed in advance, chopping for 10 circles, adding the small materials C which are uniformly mixed in advance, and chopping uniformly, wherein the process is controlled within 10 minutes;
s34, keeping the cutter speed at 240 revolutions per minute, covering the pot cover, setting the vacuum at 88 percent, and setting the rotary basin of the cut mixer at 8 revolutions per minute; starting a reverse cutter at a speed of-60 r/min, uniformly adding the salted egg yolk into a chopping basin, covering a pot cover, continuously reversing and vacuumizing to 85%, and then uncovering and discharging to obtain a mixed raw material;
and S4, sequentially canning, vacuum sealing, sterilizing and cooling the mixed raw materials to obtain the salt-reduced salted yolk luncheon meat.
Comparative example 1 without addition of salted egg yolk
The formula of luncheon meat comprises the following raw materials in parts by weight: 75 parts of pork, 16.65 parts of ice scraps, 0.8 part of edible salt, 2 parts of acetate starch, 0.2 part of D-sodium erythorbate, 0.8 part of soybean protein isolate, 0.5 part of TG enzyme, 0.6 part of collagen, 0.4 part of mixed salt, 0.4 part of compound stabilizer, 0.4 part of curdlan, 1.1 parts of white granulated sugar, 0.05 part of acidity regulator, 0.5 part of coconut powder, 0.8 part of spice, 0.3 part of sodium caseinate, 0.2 part of monosodium glutamate, 0.6 part of garlic powder, 0.2 part of onion powder and 3710.8 parts of compound thickener HB; the compound stabilizer comprises 0.15 part of carrageenan, 0.1 part of potassium chloride and 0.15 part of konjac flour; the mixed salt is a mixture of sodium polymetaphosphate, sodium hexametaphosphate and disodium dihydrogen pyrophosphate; the acidity regulator is formed by mixing citric acid and sodium citrate according to the ratio of 1: 2.
A preparation method of salted yolk luncheon meat with reduced salt comprises the following steps:
s1, controlling the temperature of fresh pork or thawed pork at-3 ℃, separating lean meat and fat, respectively feeding the lean meat and fat into a meat grinder to be ground into small meat blocks of 5cm, and removing metal impurities in the meat blocks through metal detection;
s2, uniformly stirring the compound stabilizer, citric acid, sodium citrate, D-sodium erythorbate and edible salt to obtain small materials A; uniformly stirring the soybean protein isolate, the TG enzyme, the collagen and the white granulated sugar to obtain a small material B; uniformly stirring acetate starch, monosodium glutamate, mixed salt, curdlan, garlic powder, onion powder, a compound thickener HB371, coconut powder, spices and sodium caseinate to obtain a small material C;
s3, putting the pork, the ice chips, the small materials A, the small materials B and the small materials C into a cutting and mixing machine for vacuum stirring to obtain mixed raw materials;
the specific process of step S3 is:
s31, starting the cutmixer, setting the rotating basin of the cutmixer at 8 revolutions per minute, and starting the cutter speed at 240 revolutions per minute;
s32, uniformly pouring fat into the chopping basin, adding part of ice scraps, starting the cutter speed to 1500 revolutions per minute, and recovering the cutter speed to 240 revolutions per minute after 8 circles of chopping;
s33, keeping the cutting speed at 240 revolutions per minute, adding lean meat, the rest of ice scraps and the small materials A into the chopping basin, starting the cutting speed at 1500 revolutions per minute, chopping for 10 circles, keeping the cutting speed at 240 revolutions per minute, adding the small materials B which are uniformly mixed in advance, chopping for 10 circles, adding the small materials C which are uniformly mixed in advance, and chopping uniformly, wherein the process is controlled within 10 minutes;
s34, keeping the cutter speed at 240 revolutions per minute, covering the pot cover, setting the vacuum at 88 percent, and setting the rotary basin of the cut mixer at 8 revolutions per minute; opening the reverse rotation cutter at a speed of-60 r/min, covering the pot cover, continuously performing reverse rotation, vacuumizing to 85%, uncovering the pot, and discharging to obtain a mixed raw material;
and S4, sequentially canning the mixed raw materials, sealing in vacuum, sterilizing and cooling to obtain the luncheon meat.
Aroma, flavor, color and mouthfeel comparisons were made according to examples 1-2 and comparative example 1, commercial luncheon meat 2. The evaluation standard is shown in the table I, the evaluation results of eight reviewers are shown in the table II, and the comparison of the nutrient components is shown in the table III.
Table one: evaluation criteria
Table two: evaluation results were as follows:
| item | Example 1 | Example 2 | Comparative example 1 | Commercially available 1 | On the market 2 |
| Fragrance | 765 | 798 | 652 | 622 | 601 |
| Flavor (I) and flavor (II) | 781 | 803 | 663 | 681 | 653 |
| Colour(s) | 720 | 753 | 501 | 633 | 688 |
| Taste of the product | 768 | 781 | 703 | 612 | 634 |
| Total score | 3034 | 3135 | 2519 | 2548 | 2576 |
Table three: sodium content contrast table
| Item | Example 1 | Commercially available 1 | On the market 2 |
| Per hundred grams/per 100g | 565 mg | 990 mg of | 1019 mg |
It can be seen from table two that the total score evaluation of example 1 and example 2 is higher than the scores of the other three products, and the luncheon meat added with salted egg yolk is more popular with the evaluators. The color scores of example 1 and example 2 are 720 and 753 respectively, which are more than ten percent higher than those of market 1 and market 2, and show that the yellow color of the lunch meat without the pigment is favored by the reviewers due to the salted egg yolk.
As can be seen from Table three, the sodium content of example 1 was the lowest, 57% of commercial 1 and 55.4% of commercial 2, respectively, which greatly reduced the sodium content and was also more preferred by the panelists.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (9)
1. The formula of the salted yolk luncheon meat with reduced salt is characterized by comprising the following raw materials in parts by weight: 65-85 parts of pork, 2-15 parts of salted egg yolk, 10-20 parts of ice scraps, 0.5-1 part of edible salt, 1.5-2 parts of acetate starch, 0.1-0.5 part of D-sodium erythorbate, 0.5-1.0 part of soybean protein isolate, 0.1-0.8 part of TG enzyme, 0.4-1 part of collagen, 0.3-1 part of mixed salt, 0.2-0.5 part of compound stabilizer, 0.2-0.5 part of curdlan, 1-1.5 parts of white granulated sugar, 0.03-0.08 part of acidity regulator, 0.1-1 part of coconut powder, 0.5-1 part of spice and 0.1-1 part of sodium caseinate.
2. The reduced salt salted egg yolk luncheon meat formulation of claim 1, wherein: the compound stabilizer comprises one or a mixture of more of carrageenan, potassium chloride and konjac flour.
3. The reduced salt salted egg yolk luncheon meat formulation of claim 1, wherein: the mixed salt is selected from sodium tripolyphosphate, sodium polymetaphosphate, sodium hexametaphosphate, sodium pyrophosphate and disodium dihydrogen pyrophosphate.
4. The reduced salt salted egg yolk luncheon meat formulation of claim 1, wherein: the acidity regulator is formed by mixing citric acid and sodium citrate according to the ratio of 1: 2.
5. The reduced salt salted egg yolk luncheon meat formulation of claim 1, wherein: also comprises 0.2 to 0.8 portion of monosodium glutamate, 0.3 to 1.5 portions of garlic powder, 0.1 to 1.2 portions of onion powder and 1.5 portions of compound thickener HB 3710.2.
6. A method of preparing a reduced salt salted egg yolk luncheon meat according to any one of claims 1 to 5, comprising the steps of:
s1, cutting the pork and the salted egg yolk into small pieces respectively, and removing metal impurities in the meat pieces through metal detection;
s2, uniformly stirring the compound stabilizer, citric acid, sodium citrate, D-sodium erythorbate and edible salt to obtain small materials A; uniformly stirring the soybean protein isolate, the TG enzyme, the collagen and the white granulated sugar to obtain a small material B; uniformly stirring acetate starch, monosodium glutamate, mixed salt, curdlan, garlic powder, onion powder, a compound thickener HB371, coconut powder, spices and sodium caseinate to obtain a small material C;
s3, putting the pork, the salted egg yolk, the ice flakes, the small material A, the small material B and the small material C into a cutting and mixing machine for vacuum stirring to obtain a mixed raw material;
and S4, sequentially canning, vacuum sealing, sterilizing and cooling the mixed raw materials to obtain the salt-reduced salted yolk luncheon meat.
7. The method for preparing salted yolk luncheon meat with reduced salt according to claim 6, wherein the pork in step S1 is cut into pieces by the following steps: controlling the temperature of fresh pork or unfrozen pork to be-5 to-1 ℃, separating lean meat and fat, and then respectively feeding the lean meat and fat into a meat grinder to be ground into small meat blocks of 5-6 cm.
8. The method for preparing salted yolk luncheon meat with reduced salt according to claim 7, wherein the cutting process of the salted yolk in the step S1 is as follows: chopping salted egg yolk into 3-7mm pieces.
9. The method for preparing the salted yolk luncheon meat with reduced salt according to claim 7, wherein the specific process of the step S3 is as follows:
s31, starting the cutmixer, setting the rotating basin of the cutmixer at 8 revolutions per minute, and starting the cutter speed at 240 revolutions per minute;
s32, uniformly pouring fat into the chopping basin, adding part of ice scraps, starting the cutter speed to 1500 revolutions per minute, and recovering the cutter speed to 240 revolutions per minute after 8 circles of chopping;
s33, keeping the cutting speed at 240 revolutions per minute, adding lean meat, the rest of ice scraps and the small materials A into the chopping basin, starting the cutting speed at 1500 revolutions per minute, chopping for 10 circles, keeping the cutting speed at 240 revolutions per minute, adding the small materials B which are uniformly mixed in advance, chopping for 10 circles, adding the small materials C which are uniformly mixed in advance, and chopping uniformly, wherein the process is controlled within 10 minutes;
s34, keeping the cutter speed at 240 revolutions per minute, covering the pot cover, setting the vacuum at 88 percent, and setting the rotary basin of the cut mixer at 8 revolutions per minute; starting a reverse cutter at the speed of-60 r/min, uniformly adding the salted egg yolk into a chopping basin, covering a pot cover, continuously reversing and vacuumizing to 85%, and then uncovering and discharging to obtain the mixed raw material.
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