CN113907279A - Method for improving meat quality structure by utilizing straw mushroom extract - Google Patents

Method for improving meat quality structure by utilizing straw mushroom extract Download PDF

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Publication number
CN113907279A
CN113907279A CN202111009588.3A CN202111009588A CN113907279A CN 113907279 A CN113907279 A CN 113907279A CN 202111009588 A CN202111009588 A CN 202111009588A CN 113907279 A CN113907279 A CN 113907279A
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meat
straw mushroom
mushroom extract
ingredient
blocks
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陈智毅
刘学铭
王旭苹
程镜蓉
唐道邦
林耀盛
邹金浩
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Sericulture and Agri Food Research Institute GAAS
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Sericulture and Agri Food Research Institute GAAS
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention discloses a method for improving meat quality structure by utilizing straw mushroom extract, which comprises the following steps: (1) selecting fresh straw mushroom or dried straw mushroom, adding edible salt solution or phosphate buffer solution, pulverizing, homogenizing and filtering to obtain filtrate to obtain straw mushroom extract; (2) selecting meat blocks, standing, injecting an ingredient A containing the mushroom extract in the step (1) into the meat blocks, and then beating; (3) soaking the meat blocks treated in the step (2) in an ingredient B containing chitosan, and standing; (4) and (4) taking out the meat blocks treated in the step (3), injecting an ingredient C containing phytic acid, and beating. The method utilizes Volvariella volvacea extract to improve meat quality and structure, and can produce meat blocks with low fat and taste similar to top-grade beef, and can make common pork, beef, mutton, emu meat, chicken, duck meat, goose meat, etc. into meat blocks without fat increase and with taste of high-grade beef.

Description

Method for improving meat quality structure by utilizing straw mushroom extract
Technical Field
The invention belongs to the technical field of meat product processing, and particularly relates to a method for improving meat quality structure by utilizing straw mushroom extract.
Background
The top-grade beef such as snowflake beef or downy beef and the like originates from Japanese beef, and the beef not only has marbling shape, but also has aromatic flavor, rich nutrition, instant melting in the mouth, freshness and succulence, is deeply loved by people and has extremely high market value. However, the cattle producing high-grade beef has the disadvantages of low yield and high price of the beef produced every year due to complicated geographical positions, climates and breeding modes, and belongs to high-grade products.
Generally, beef with fat content lower than 3% has poor palatability, most of beef of the commonly-bred cattle has fat content lower than 3%, the beef palatability is poor, fibers are rough and not delicious, and the eating quality and the value of the beef are influenced. All patents adopt a fat injection method in order to improve the texture of meat and improve mouthfeel, wherein Japanese patent (Japanese patent publication No. 59-23777) injects ingredients such as beef tallow and salad oil emulsified by sodium caseinate; CN201910023726.X is injected with refined beef tallow and other components; CN101091574 injecting pure components such as beef fat; CN101961111A injecting compound fat substitute prepared by mixing refined beef fat; CN102524814A injecting whey protein isolate emulsified oil (butter, soybean oil, rapeseed oil, sunflower seed oil, olive oil, walnut oil, almond oil, etc. are mixed according to different proportions); CN103040006A adding oil into artery and vein blood vessel of cattle by pump; CN105433269A is injected with beef tallow added with whey powder, soybean protein isolate, whole milk, yeast extract, composite phosphate, yeast extract, carrageenan, sodium bicarbonate, salt, sugar, monosodium glutamate, and roast beef essence.
The method increases the oil by paying attention to the snowflake grains after the oil is injected and the mouthfeel of high oil, and the method does not accord with the current consumption concept of low oil food, and people paying attention to figure management do not like the food with full fat mouthfeel.
The current top-grade meat refers to beef with snow pattern and high fat content, and does not relate to other livestock and poultry meat. All patented techniques for simulating top-grade meat use fat injection, but all use only beef and no other livestock and poultry meat.
Disclosure of Invention
The invention aims to provide a method for improving the meat quality structure by utilizing a straw mushroom extract, which can produce meat blocks with low fat and similar taste to top-grade beef, and can prepare common pork, beef, mutton, emu meat, chicken, duck meat, goose meat and the like into meat blocks without fat addition and with high-grade beef taste.
The above object of the present invention can be achieved by the following technical solutions: a method for improving meat quality structure by utilizing straw mushroom extract comprises the following steps:
(1) selecting fresh straw mushroom or dried straw mushroom, adding edible salt solution or phosphate buffer solution, pulverizing, homogenizing and filtering to obtain filtrate to obtain straw mushroom extract;
(2) selecting meat blocks, standing, injecting an ingredient A containing the mushroom extract in the step (1) into the meat blocks, and then beating;
(3) soaking the meat blocks treated in the step (2) in an ingredient B containing chitosan, and standing;
(4) and (4) taking out the meat blocks treated in the step (3), injecting an ingredient C containing phytic acid, and beating.
The method of the invention is a method for producing low-fat top-grade beef with similar taste by using straw mushroom extract to improve meat quality structure. The method can improve taste, flavor and organoleptic properties of meat. The method utilizes the characteristic of straw mushroom autolysis, utilizes straw mushroom protease in straw mushroom endogenous enzyme and the like to liquefy macromolecular protein, nucleic acid and carbohydrate in meat into micromolecular amino acid, peptide, nucleotide and various intermediates and the like, has the sensory characteristics of fresh, tender and juicy taste and instant melting in the mouth, can solve the problem of poor palatability of hard and tough meat fiber formed after decocting and heating denaturation of macromolecular protein, simultaneously, because straw mushroom is rich in protein (about 34.38-37.19 g/100g), total amount of amino acid (about 24.28-27.15 g), glutamic acid (about 4.64-5.17 g/100g), total amount of nucleotide (about 25.31-69.97 mg/g), soluble total sugar (about 251.92-391.96 mg/g), total amount of organic acid (10.34-28.85 mg/g) and the like (Yuchangchang, and the like, different culture media have influence on the nutrient components and flavor development substances of straw mushroom [ J ]. bacteria science report, 2018,37(12):1731-1740.), and also provides rich nutrition and flavor components for meat quality. The method of the invention can prepare common pork, beef, mutton, emu meat, chicken, duck meat, goose meat and the like into meat blocks which are not added with fat, have the mouth melting, soft and smooth mouth feel, low oil and no greasiness, and are fresh, tender and juicy and have the mouth feel of high-grade beef.
In the above method for improving meat quality structure using volvariella volvacea extract:
preferably, the steps (1) to (4) are carried out in an environment above the kitchen hygiene standard and the standard vegetable cooling area level standard or in an aseptic environment.
Preferably, the dosage relationship between the fresh straw mushroom or dried straw mushroom and the edible salt solution or the phosphate buffer solution in the step (1) is 1 g: 10-50 mL, wherein the concentration of the edible salt solution or the phosphate buffer solution is 20 mM-100 mM, and the pH value of the phosphate buffer solution is 7.0-9.0.
Preferably, the step (1) is carried out by crushing, homogenizing and filtering at a temperature of 13 to 16 ℃.
Preferably, the volvariella volvacea extract in the step (1) mainly refers to volvariella volvacea extract containing volvariella volvacea endogenous enzymes, wherein the volvariella volvacea endogenous enzymes mainly comprise polyphenol oxidase and protease.
The environment temperature of 13-16 ℃ is an environment with weak activity of the straw mushroom protease, and the straw mushroom protease in the straw mushroom is not easily damaged under the temperature condition, so that the straw mushroom protease in the straw mushroom can be reserved.
The low temperature of about 4 ℃ can well maintain the nutritional ingredients of fruits and vegetables, edible fungi, meat products and the like, and simultaneously has an inhibiting effect on the growth of microorganisms, but the straw mushroom is special, the activity of the straw mushroom protease is strong at about 4 ℃, autolysis is accelerated, namely protein liquefaction is realized, and the activity of the enzyme is relatively weak at about 15 ℃.
Preferably, the pulverization and homogenization are respectively treated by a beater, a homogenizer and a colloid mill.
Preferably, the filtrate in step (1) is a solution of over 10 mesh.
Preferably, the step (1) further comprises freeze-drying the straw mushroom extract to obtain straw mushroom extract dry powder, and packaging the straw mushroom extract dry powder at the temperature of below-20 ℃ for use, wherein the weight of the straw mushroom extract dry powder is 1 g: and dissolving 30-50 mL (straw mushroom extract dry powder: edible salt solution or phosphate buffer solution) in the edible salt solution or the phosphate buffer solution to obtain the straw mushroom extract for later use.
Preferably, the grain size of the straw mushroom extract dry powder in the step (1) is less than or equal to 1.6 mm.
Preferably, the meat blocks in the step (2) are meat blocks of pork, beef, mutton, emu meat, chicken, duck meat or goose meat, and the size of the meat blocks is 100-200 g per block.
Preferably, in the step (2), the meat blocks are kept stand for 1-2 hours at the temperature of 3-5 ℃ for air drying.
Preferably, in the step (2), the ingredient A containing the mushroom extract in the step (1) is uniformly injected into the meat pieces by using a pinhole injector.
The environment temperature of 3-5 ℃ is the environment with stronger straw mushroom protease activity, and at the temperature, the straw mushroom extract is placed in the meat blocks, and the protease in the endogenous enzyme of straw mushroom in the straw mushroom extract is used for carrying out enzymolysis on macromolecular protein in the meat blocks, so that the meat blocks have fresh, tender and juicy mouthfeel, the problem of coarse meat fiber can be solved, and the content of the oil of the meat blocks is not changed.
Preferably, the relationship between the amount of the meat blocks and the ingredient A in the step (2) is 100-200 g: 20-80 mL; the ingredient A is mainly prepared from the following raw materials in percentage by mass: 90 to 98.6 percent of straw mushroom extract, 0.5 to 2.5 percent of edible salt, 0.01 to 0.03 percent of ginger juice, 0.01 to 0.03 percent of garlic juice, 0.8 to 3 percent of white granulated sugar, 0 to 0.3 percent of emu oil and the balance of water.
Preferably, ingredient B in step (3) may be used to soak the meat pieces.
Preferably, the ingredient B in the step (3) is mainly prepared from the following raw materials in percentage by mass: 1 to 3 percent of chitosan, 0.6 to 1.8 percent of sodium alginate, 2 to 10 percent of soybean protein isolate, 0.015 to 0.030 percent of mixture of phytic acid and Nisin (Nisin), 0.015 to 0.03 percent of sodium phytate, 0.01 to 0.03 percent of ginger juice, 0.01 to 0.03 percent of garlic juice, 0.5 to 2.5 percent of edible salt, 0.8 to 3 percent of white granulated sugar, 0.00 to 0.3 percent of emu oil, 0.01 to 0.03 percent of yellow wine and the balance of water, wherein the mass ratio of the phytic acid to the Nisin in the mixture of the phytic acid and the Nisin is 3: 1.
preferably, the soaking time in the step (3) is 1-5 min.
Preferably, when standing still in the step (3), the meat blocks are covered by a preservative film, then the meat blocks are placed in a sterile environment at the temperature of 3-5 ℃ for standing still for 4-10 hours for enzymolysis, and the meat blocks are lightly pressed by hands to feel the tissue form of the meat blocks which is soft inside or soft inside and soft outside.
The ingredient B containing chitosan, phytic acid and the like is soaked in the outer layer of the meat block, so that the enzymolysis of protease can be inhibited, the texture of the meat block is kept, the tissue shape of the meat block which is hard outside and tender inside is formed, and the meat block has chewy and tender mouthfeel.
Preferably, the relationship between the amount of the meat pieces and the ingredient C in the step (4) is as follows: 100-200 g: 10-40 mL; the ingredient C is mainly prepared from the following raw materials in percentage by mass: 0.015-0.030% of mixture of phytic acid and Nisin, 0.015-0.030% of sodium phytate, 0.01-0.03% of tea polyphenol, 0.1-0.4% of sodium tripolyphosphate, 0.01-0.03% of yellow wine, 0.00-0.3% of emu oil and the balance of water, wherein the mass ratio of the phytic acid to the Nisin in the mixture of the phytic acid and the Nisin is 3: 1.
preferably, after the ingredient C solution containing the phytic acid is injected in the step (4), the ingredient C solution is beaten by a small soft hammer and is placed in a 13-16 ℃ sterile environment refrigerator for standby, and the ingredient C solution is preferably used within 2-3 hours.
According to the method, the straw mushroom extract and the ingredients are added into the meat blocks, meat fiber in the meat blocks is improved through tenderization of straw mushroom protease, the appearance structure of the meat blocks is controlled through soaking chitosan and the like, and the enzymolysis degree of the straw mushroom protease in the meat blocks is controlled through adding phytic acid and the like.
Compared with the prior art, the invention has the following advantages:
(1) the invention mainly utilizes the characteristic of straw mushroom autolysis, liquefies macromolecular protein through protease in endogenous enzyme of straw mushroom, has fresh, tender and juicy mouthfeel, not only solves the problem of coarse fiber of meat, but also does not change the content of grease in meat blocks;
(2) in order to control the shape and structure of the meat cubes, the ingredient B containing chitosan is soaked in the outer layer of the meat cubes, so that the enzymolysis of protease can be inhibited, the texture of the meat cubes is kept, a tissue form which is rigid outside and tender inside is formed, and the meat cubes are chewy and have tender mouthfeel;
(3) in order to control the enzymolysis effect of the straw mushroom protease in the meat blocks, the invention injects protease inhibitor phytic acid and the like into the meat blocks, has the advantages of inhibiting the activity of straw mushroom protease and polyphenol oxidase and stabilizing the structure of the meat blocks, and the phytic acid can also inhibit browning reaction and has the functions of protecting color, prolonging the quality guarantee period of products and the like;
(4) since the straw mushroom is rich in protein (about 34.38-37.19 g/100g), total amino acid (about 24.28-27.15 g/100g), glutamic acid (about 4.64-5.17 g/100g), total nucleotide (about 25.31-69.97 mg/g), soluble total sugar (about 251.92-391.96 mg/g), total organic acid (about 10.34-28.85 mg/g) and the like (Yucca and the like; J.fungus science reports, 2018,37(12):1731 and 1740.) the addition of the straw mushroom extract can greatly enrich protein, glutamic acid, nucleotide, soluble sugar, organic acid and other flavor components and improve the flavor of meat quality;
(5) the edible salt in the ingredients can be cooperated with the rich glutamic acid in the straw mushroom to generate sodium glutamate (main component of monosodium glutamate), has a seasoning function, and also has a function of promoting the activity of straw mushroom protease; the ginger juice, the garlic juice and the white granulated sugar have the functions of removing meat fishy smell and seasoning; the emu oil not only has the bacteriostatic function, but also can increase the combination of the ingredients and the meat pieces, and is beneficial to the biological enzyme reaction of the ingredients and the meat pieces; the yellow wine not only has the functions of removing meat fishy smell and seasoning, but also can increase the combination of ingredients and meat blocks, is beneficial to the biological enzyme reaction of the ingredients and the meat blocks, and also has the functions of denaturing meat protein and inhibiting the activity of straw mushroom protease; the tea polyphenol not only has the functions of resisting oxidation and the like, but also has the function of inhibiting the protease of the straw mushroom by cooperating with the phytic acid;
(6) therefore, the invention utilizes the characteristic of self-dissolving of straw mushroom and utilizes the technology of enzymolysis of protein in meat by straw mushroom extract mainly containing rich straw mushroom protease to liquefy protein in meat, so that the meat has fresh, tender and juicy mouthfeel, and is like top-grade beef with high fat content, but the invention does not need to utilize fat to increase the mouthfeel, and does not increase fat, so fat is not generated, and meanwhile, the invention can be used for achieving the mouthfeel of fresh, tender and juicy top-grade meat by using meat with rich protein, such as livestock pork, mutton, emu meat and the like, and poultry chicken, duck, goose meat and the like.
Detailed Description
The present invention will be further described with reference to specific embodiments, but it should be understood that the scope of the present invention is not limited to the following examples, and all starting materials are commercially available unless otherwise specified.
Example 1
(1) Taking fresh straw mushroom, adding 20mM phosphate buffer solution with pH value of 7.0, wherein the proportion of straw mushroom is 1 g: 20mL of phosphate buffer solution, crushing by a beater step by step in a 15 ℃ sterile environment, homogenizing by a homogenizer and a colloid mill, filtering by a 10-mesh filter, and placing the filtrate in a 15 ℃ sterile refrigerator for later use.
(2) Beef meat pieces having a fresh fat content of less than 10% are cut into 200g cubes, placed in a refrigerator at 4 ℃ in a sterile environment without covering for 1 hour, and then 30mL of the following solution is uniformly injected into the meat pieces using a needle syringe (e.g., a 1.6X 38mm disposable syringe): 98.08 percent of straw mushroom extract, 0.8 percent of edible salt, 0.01 percent of ginger juice, 0.01 percent of garlic juice, 1 percent of white granulated sugar and 0.1 percent of emu oil are beaten by a small soft hammer.
(3) And (3) soaking the meat blocks injected in the step (2) in the following aqueous solution (the meat blocks are completely immersed): 1% of chitosan, 0.6% of sodium alginate, 5% of soybean protein isolate, 0.015% (phytic acid: Nisin: 3:1, mass portion ratio), 0.015% of sodium phytate, 0.01% of ginger juice, 0.01% of garlic juice, 0.8% of edible salt, 1% of white granulated sugar, 0.01% of emu oil, 0.01% of yellow wine and the balance of water, soaking for 60 seconds, covering with a preservative film, placing in a refrigerator at 4 ℃ in a sterile environment for about 6 hours, and lightly pressing with hands to feel that the inside of meat blocks is soft or the tissue form is just soft.
(4) Taking out the meat blocks in the step (3), and uniformly injecting 20mL of the following aqueous solution into the meat blocks: 0.015 percent (phytic acid: Nisin ═ 3:1, mass portion ratio), 0.015 percent of sodium phytate, 0.015 percent of tea polyphenol, 0.4 percent of sodium tripolyphosphate, 0.01 percent of yellow wine, 0.01 percent of emu oil and the balance of water. Beating with a small soft hammer, placing in a refrigerator at 15 deg.C in sterile environment for use within 2 hr, and adopting cooking method of fried steak with outer scorched and inner tender.
Example 2
(1) Taking dried straw mushroom, adding 50mM phosphate buffer solution with pH7.0, wherein the proportion of straw mushroom is 1 g: 30mL of phosphate buffer solution, crushing by a beater step by step at 15 ℃, homogenizing by a homogenizer and a colloid mill, filtering by a 10-mesh filter, and directly using the filtrate.
(2) Pork pieces with fresh fat content less than 3% were taken, cut into 200g cubes, left uncovered in a refrigerator at 4 ℃ in a sterile environment for 1 hour, and then 40mL of the following solution was injected uniformly into the meat pieces using a needle syringe: 98.55% of straw mushroom extract, 0.6% of edible salt, 0.02% of ginger juice, 0.02% of garlic juice, 0.8% of white granulated sugar and 0.01% of emu oil, and beating with a small soft hammer.
(3) And (3) soaking the meat blocks injected in the step (2) in the following aqueous solution (the meat blocks are completely immersed): 2% of chitosan, 1.2% of sodium alginate, 8% of soybean protein isolate, 0.025% (phytic acid: Nisin: 3:1, parts by mass), 0.025% of sodium phytate, 0.03% of ginger juice, 0.03% of garlic juice, 0.8% of edible salt, 1.5% of white granulated sugar, 0.01% of emu oil, 0.01% of yellow wine and the balance of water, soaking for 2min, covering with a preservative film, placing in a refrigerator at 4 ℃ in a sterile environment for about 4 hours, and slightly pressing with hands to feel that the inside of meat is soft or the tissue form is just soft.
(4) Taking out the meat blocks in the step (3), and uniformly injecting 30mL of the following aqueous solution into the meat blocks: 0.025% (phytic acid: Nisin ═ 3:1, mass portion ratio), 0.025% sodium phytate, 0.02% tea polyphenol, 0.1% sodium tripolyphosphate, 0.02% yellow wine, 0.02% emu oil and the balance of water. Beating with a small soft hammer, placing in a refrigerator at 15 deg.C under sterile environment, treating for use within 2 hr, and adopting cooking method of fried steak with outer scorched and inner tender.
Example 3
(1) Fresh straw mushroom is taken, 30mM phosphate buffer solution with pH7.0 is added, and the proportion is that the straw mushroom is 1 g: 30mL of phosphate buffer solution, crushing by a beater step by step in an aseptic environment at 15 ℃, homogenizing by a homogenizer and a colloid mill, filtering by a 10-mesh filter, freeze-drying the filtrate to obtain straw mushroom extract dry powder, storing in a refrigerator below-20 ℃, and dissolving the solution by using the phosphate buffer solution for use (1 g of straw mushroom extract dry powder: 50mL of phosphate buffer solution).
(2) A meat piece of emu leg meat with fresh fat content less than 10% is cut into 200g blocks, which are placed in a refrigerator in a sterile environment at 4 ℃ without covering for 2 hours, and then the meat piece is injected with 50mL of the following solution uniformly by a pinhole syringe: 96.9% of straw mushroom extract, 1% of edible salt, 0.01% of ginger juice, 0.01% of garlic juice, 1.5% of white granulated sugar and the balance of water, and beating the straw mushroom extract by a small soft hammer.
(3) Soaking the meat blocks injected in the step (2) in the following aqueous solution (completely soaking the meat blocks): 1% of chitosan, 0.8% of sodium alginate, 2% of soybean protein isolate, 0.02% (phytic acid: Nisin: 3:1, mass portion ratio), 0.02% of sodium phytate, 0.03% of ginger juice, 0.03% of garlic juice, 1% of edible salt, 1% of white granulated sugar and 0.03% of yellow wine, soaking for 2min, covering with a preservative film, placing in a refrigerator in a sterile environment at 4 ℃ for about 6 hours, and lightly pressing with hands to feel the tissue form of the meat block with soft inside or with soft inside and outside.
(4) Taking out the meat blocks in the step (3), and uniformly injecting 10mL of the following aqueous solution into the meat blocks: 0.025% (phytic acid: Nisin: 3:1, mass portion ratio), 0.025% sodium phytate, 0.01% tea polyphenol, 0.4% sodium tripolyphosphate, 0.03% yellow wine, and the balance of water. Beating with a small soft hammer, placing in a refrigerator at 15 deg.C under sterile environment, treating for use within 3 hr, and adopting cooking method of fried steak with outer scorched and inner tender.
Example 4
(1) Taking fresh straw mushroom, adding 50mM phosphate buffer solution with pH8.0, wherein the proportion of straw mushroom is 1 g: 30mL of phosphate buffer solution, crushing by a beater step by step in an aseptic environment at 15 ℃, homogenizing by a homogenizer and a colloid mill, filtering by a 10-mesh filter, and placing the filtrate in a refrigerator in an aseptic environment at 15 ℃ for later use.
(2) Mutton meat pieces with fresh fat content less than 10% are taken, cut into 200g cubes, placed in a refrigerator at 4 ℃ in a sterile environment without covering for 1 hour, and then 20mL of the following solution is uniformly injected into the meat pieces by a needle-hole injector: 94.62% of straw mushroom extract, 2% of edible salt, 0.03% of ginger juice, 0.03% of garlic juice, 1% of white granulated sugar, 0.02% of emu oil and the balance of water, and beating the mixture by a small soft hammer.
(3) Soaking the meat blocks after the injection in the step (2) in the following aqueous solution: 2% of chitosan, 1.2% of sodium alginate, 4% of soybean protein isolate, 0.03% (phytic acid: Nisin 3:1, parts by mass), 0.03% of sodium phytate, 0.03% of ginger juice, 0.03% of garlic juice, 2% of edible salt, 1% of white granulated sugar, 0.02% of emu oil, 0.02% of yellow wine and the balance of water, soaking for 5min, covering with a preservative film, placing in a refrigerator in a sterile environment at 4 ℃ for about 4 hours, and slightly pressing with hands to feel the texture form of the meat block which is soft inside or soft inside.
(4) Taking out the meat blocks in the step (3), and uniformly injecting 10mL of the following aqueous solution into the meat blocks: 0.03 percent (phytic acid: Nisin ═ 3:1, mass portion ratio), 0.03 percent of sodium phytate, 0.03 percent of tea polyphenol, 0.2 percent of sodium tripolyphosphate, 0.03 percent of yellow wine, 0.03 percent of emu oil and the balance of water. Beating with a small soft hammer, placing in a refrigerator at 15 deg.C under sterile environment, treating for use within 3 hr, and adopting cooking method of fried steak with outer scorched and inner tender.
Example 5
Unlike example 1, the straw mushroom extract was prepared using a salt solution for food in step (1).
The present invention is illustrated by the following examples, which are not intended to limit the scope of the invention. Other insubstantial modifications and adaptations of the present invention can be made without departing from the scope of the present invention.

Claims (10)

1. A method for improving the meat quality structure by utilizing straw mushroom extract is characterized by comprising the following steps:
(1) selecting fresh straw mushroom or dried straw mushroom, adding edible salt solution or phosphate buffer solution, pulverizing, homogenizing and filtering to obtain filtrate to obtain straw mushroom extract;
(2) selecting meat blocks, standing, injecting an ingredient A containing the mushroom extract in the step (1) into the meat blocks, and then beating;
(3) soaking the meat blocks treated in the step (2) in an ingredient B containing chitosan, and standing;
(4) and (4) taking out the meat blocks treated in the step (3), injecting an ingredient C containing phytic acid, and beating.
2. The method for improving meat quality structure using straw mushroom extract as set forth in claim 1, wherein: and (4) performing steps (1) to (4) in an environment with the kitchen hygiene standard and the standard above the standard vegetable cooling area level or in an aseptic environment.
3. The method for improving meat quality structure using straw mushroom extract as set forth in claim 1, wherein: the dosage relation of the fresh straw mushroom or the dried straw mushroom and the edible salt solution or the phosphate buffer solution in the step (1) is 1 g: 10-50 mL, wherein the concentration of the edible salt solution or the phosphate buffer solution is 20 mM-100 mM, and the pH value of the phosphate buffer solution is 7.0-9.0.
4. The method for improving meat quality structure using straw mushroom extract as set forth in claim 1, wherein: in the step (1), crushing, homogenizing and filtering are carried out at the temperature of 13-16 ℃.
5. The method for improving meat quality structure using straw mushroom extract as set forth in claim 1, wherein: the step (1) also comprises the step of carrying out freeze drying treatment on the straw mushroom extract to obtain straw mushroom extract dry powder, packaging and storing the straw mushroom extract dry powder at the temperature of below-20 ℃, wherein the straw mushroom extract dry powder is used according to the proportion of 1 g: and (2) dissolving 30-50 mL (dried straw mushroom extract powder: edible salt solution or phosphate buffer solution) in the edible salt solution or the phosphate buffer solution to obtain the straw mushroom extract for later use, wherein the particle size of the dried straw mushroom extract powder in the step (1) is less than or equal to 1.6 mm.
6. The method for improving meat quality structure using straw mushroom extract as set forth in claim 1, wherein: the meat blocks in the step (2) are pork, beef, mutton, emu meat, chicken, duck meat or goose meat, and the size of each meat block is 100-200 g.
7. The method for improving meat quality structure using straw mushroom extract as set forth in claim 1, wherein: standing the meat blocks at the temperature of 3-5 ℃ for 1-2 hours and air-drying; in the step (2), the ingredient A containing the mushroom extract in the step (1) is uniformly injected into the meat blocks by a pinhole injector.
8. The method for improving meat quality structure using straw mushroom extract as set forth in claim 1, wherein: in the step (2), the dosage relationship between the meat blocks and the ingredient A is 100-200 g: 20-80 mL; the ingredient A is mainly prepared from the following raw materials in percentage by mass: 90 to 98.6 percent of straw mushroom extract, 0.5 to 2.5 percent of edible salt, 0.01 to 0.03 percent of ginger juice, 0.01 to 0.03 percent of garlic juice, 0.8 to 3 percent of white granulated sugar, 0 to 0.3 percent of emu oil and the balance of water.
9. The method for improving meat quality structure using straw mushroom extract as set forth in claim 1, wherein: in the step (3), the ingredient B is mainly prepared from the following raw materials in percentage by mass: 1-3% of chitosan, 0.6-1.8% of sodium alginate, 2-10% of soybean protein isolate, 0.015-0.030% of a mixture of phytic acid and Nisin, 0.015-0.030% of sodium phytate, 0.01-0.03% of ginger juice, 0.01-0.03% of garlic juice, 0.5-2.5% of edible salt, 0.8-3% of white granulated sugar, 0.00-0.3% of emu oil, 0.01-0.03% of yellow wine and the balance of water, wherein the mass ratio of the phytic acid to the Nisin in the mixture of the phytic acid and the Nisin is 3: 1; the soaking time in the step (3) is 1-5 min; and (3) when standing still, covering the meat blocks with a preservative film, and standing still for 4-10 hours in a sterile environment at the temperature of 3-5 ℃ for enzymolysis.
10. The method for improving meat quality structure using straw mushroom extract as set forth in claim 1, wherein: in the step (4), the dosage relationship between the meat blocks and the ingredient C is as follows: 100-200 g: 10-40 mL; the ingredient C is mainly prepared from the following raw materials in percentage by mass: 0.015-0.030% of mixture of phytic acid and Nisin, 0.015-0.030% of sodium phytate, 0.01-0.03% of tea polyphenol, 0.1-0.4% of sodium tripolyphosphate, 0.01-0.03% of yellow wine, 0.00-0.3% of emu oil and the balance of water, wherein the mass ratio of the phytic acid to the Nisin in the mixture of the phytic acid and the Nisin is 3: 1.
CN202111009588.3A 2021-08-30 2021-08-30 Method for improving meat quality structure by utilizing straw mushroom extract Pending CN113907279A (en)

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Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
青正龙: "草菇对牛肉糜品质及风味的影响及其机理探究", 中国优秀硕士学位论文电子期刊 *

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