CN113925135A - Quick-frozen fried spare rib product and preparation method thereof - Google Patents
Quick-frozen fried spare rib product and preparation method thereof Download PDFInfo
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- CN113925135A CN113925135A CN202111208425.8A CN202111208425A CN113925135A CN 113925135 A CN113925135 A CN 113925135A CN 202111208425 A CN202111208425 A CN 202111208425A CN 113925135 A CN113925135 A CN 113925135A
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- spareribs
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- leghemoglobin
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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
- A23L13/40—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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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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
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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
- A23L13/70—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
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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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- Nutrition Science (AREA)
- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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- Botany (AREA)
- Microbiology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a quick-frozen fried spare rib product and a preparation method thereof. The fried spareribs are pickled and/or wrapped by a mixture containing tea polyphenol and leghemoglobin before frying. Wherein, the leghemoglobin is used as a natural pigment, which can effectively improve the color and luster of spareribs and make the spareribs have good color and taste. The tea polyphenol used as an antioxidant can enhance the antioxidant effect of the spareribs, and can be combined with food-derived Carbon Nanoparticles (CNPs) generated in the preparation process of the fried spareribs to form a compound for protecting human liver cells so as to enhance the edible safety of the fried spareribs. Leghemoglobin, tea polyphenols and muscle proteins in the spare ribs can also be cross-linked to form a complex, thereby reducing the aggregation of muscle proteins and enhancing the tenderness of the deep-fried spare ribs.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a quick-frozen fried spare rib product and a preparation method thereof.
Background
Spareribs refer to ribs and vertebrae left after removing meat from animals such as pig, cattle and sheep, and a small amount of meat is attached to the spareribs, which is a food material for cooking dishes. The spareribs are prepared in various ways, including fried spareribs, sweet and sour spareribs and stewed spareribs. In general, fat oxidation and putrefaction, discoloration of myoglobin, and the like are also problems in the processing of spareribs. Therefore, it becomes important to prevent oxidation of fat in the spareribs and to maintain color of the spareribs.
There are many materials currently used to prevent oxidation of fats during the processing of spare ribs, including sodium D-erythorbate, 2, 6-di-tert-Butylcresol (BHT), Butylated Hydroxyanisole (BHA), and the like. In order to solve the problem of poor color after processing spareribs, a color fixative or a color enhancer is generally added. Nitrite is often used as a color fixative for meat products, and reacts with myoglobin in meat products to generate rosy nitrosomyoglobin, which improves the color of meat, but nitrite is toxic and is not edible in large quantities.
Disclosure of Invention
In order to solve the problem, the invention provides a quick-frozen fried spare rib product and a preparation method thereof, which can effectively prevent the oxidation of fat in the spare ribs and keep the color of the spare ribs. Compared with the traditional formula or process, the tea polyphenol serving as an antioxidant can enhance the antioxidant effect of the spareribs, and can be combined with food-derived Carbon Nanoparticles (CNPs) generated in the preparation process of the fried spareribs to form a compound for protecting human liver cells so as to enhance the edible safety of the fried spareribs. Meanwhile, the leghemoglobin, the tea polyphenol and the muscle protein in the spareribs can also generate a compound through a cross-linking effect, so that the aggregation of the muscle protein is reduced, and the tenderness of the spareribs is enhanced. The fried spare ribs have the advantages of bright color, edible safety, high oxidation resistance and strong water retention; meanwhile, the product has unique flavor, excellent color and rich nutrition.
The invention firstly provides a preparation method of a quick-frozen product of fried spareribs, wherein the fried spareribs are pickled and/or wrapped by a mixture containing tea polyphenol and leghemoglobin before frying.
Leghemoglobin is a heme. Heme is an essential molecular building block in life, and is a molecule that carries oxygen in blood. Heme is present in almost all foods we eat, is particularly abundant in animal muscle, and is also present in the roots of soybean plants. The soybean hemoglobin is from the root of soybean plant, contains rich heme and has unique flavor. Leghemoglobin is a homologous plant protein of muscle protein, and can unfold heme protein and expose heme cofactor during cooking, catalyze a series of reactions, convert naturally occurring amino acids, nucleotides, vitamins and sugars in animal muscle tissue into highly specific and diversified hundreds of flavors and aroma compounds, and increase the unique flavor and aroma of spareribs.
The iron bioavailability of leghemoglobin is similar to that of animal-derived heme, and can be used as a unique substitute enhancer to enhance iron absorption capacity of human body. Meanwhile, the iron in the leghemoglobin has high-temperature stability, and the iron element in the heme is not easy to interact with Maillard browning products in a high-temperature environment, so that the stable state of ferrous iron in the spareribs in the cooking process is kept, the content of the iron element in the spareribs is increased, and the absorption of a human body to the iron element is increased.
Tea polyphenols are a natural non-toxic food additive and are widely used in the food industry as antioxidants and preservatives. A great deal of research finds that the tea polyphenol can prevent lipid oxidation by intercepting active oxygen and chelating metal iron, thereby prolonging the shelf life of various meat products. The tea polyphenol as a natural antioxidant has strong antioxidation, the antioxidation capability of the tea polyphenol is 4-6 times that of a synthetic antioxidant BHT and BHA, 6-7 times that of tocopherol and 5-10 times that of ascorbic acid, the consumption is small, the tea polyphenol can act by 0.01-0.03 percent, and the tea polyphenol has no potential toxic or side effect of a compound. Catechin in tea polyphenols has protective effect on pigment and vitamins in food, so that the food can maintain original color and nutrition level for a long time, prevent protein, saccharide and lipid putrefaction, and eliminate odor. The tea polyphenol is added into food, so that the storage period can be prolonged, the food is prevented from fading, the stability of fiber substances is improved, and various nutritional ingredients of the food are effectively protected.
Since tea polyphenols contain catechin (C), Epicatechin (EC), Epicatechin Gallate (EGC), etc., these monomers and protect muscle proteins from oxidative polymerization. Free radicals of muscle protein such as myosin in the spareribs treated by the tea polyphenol can be directly removed by the monomers, and the tea polyphenol, the leghemoglobin and the muscle protein can be crosslinked by the disulfide bond and the dityrosine in the process, so that the aggregation of the muscle protein in the spareribs is avoided, and the tenderness and the water retention performance of the spareribs are improved.
The leghemoglobin as a natural pigment is rich in iron ions, can enhance the absorption of the iron ions by a human body, and can improve the nutritive value of the spareribs; meanwhile, the color and luster of the spareribs can be effectively improved, so that the spareribs have good color and taste.
Benzene ring, phenolic hydroxyl and galloyl in tea polyphenol molecule can interact with tyrosine (Tyr) or tryptophan (Trp) in leghemoglobin to form hydrogen bond and hydrophobic bond to form TP-SHb compound, which can prevent oxidation of iron in spareribs and enhance spareribs color.
Therefore, tea polyphenols can be combined with leghemoglobin to inhibit its oxidation, which is beneficial for maintaining stable color and desirable quality and appearance of spareribs.
Leghemoglobin, tea polyphenols and sparerib muscle protein can also be cross-linked to form a complex, thereby reducing muscle protein aggregation and enhancing sparerib tenderness.
Further, the frying temperature of the fried spareribs is 120-160 ℃.
The spareribs can generate food-borne Carbon Nanoparticles (CNPs) after being fried at 120-160 ℃, the CNPs in the spareribs can inhibit the reproduction of human normal liver cells HL-7702 and damage cells, after Tea Polyphenol (TP) is added, the Tea Polyphenol (TP) can be combined with the carbon nanoparticles at 120-160 ℃ to form CNPs-TP, and the CNPs-TP compound can effectively reduce the damage of the CNPs to the cells so as to enhance the safety of the fried spareribs.
Further, the preparation method comprises the following steps:
pickling: pickling spareribs with pickling material containing tea polyphenols and soybean hemoglobin;
and (3) wrapping: wrapping the cured spareribs with egg paste containing tea polyphenol and leghemoglobin;
frying: adding the spareribs wrapped with the egg paste into oil at 120-160 ℃, frying until the spareribs are golden and crisp, and obtaining fried spareribs;
quick-freezing: and carrying out quick-freezing treatment on the fried spareribs to obtain the quick-frozen fried spareribs product.
In the steps of pickling and wrapping, benzene rings, phenolic hydroxyl groups, galloyl groups and the like in tea polyphenol molecules interact with tyrosine (Tyr) or tryptophan (Trp) in the leghemoglobin to form hydrogen bonds and hydrophobic bonds to form a TP-SHb compound, and the TP-SHb compound can prevent oxidation of iron in the spareribs and enhance the color of the spareribs. Therefore, tea polyphenols can be combined with leghemoglobin to inhibit its oxidation, which is beneficial for maintaining stable color and desirable quality and appearance of spareribs.
The tea polyphenols comprise catechin (C), Epicatechin (EC), Epicatechin Gallate (EGC), etc., which are used to protect meat proteins from oxidative polymerization. Free radicals of muscle protein such as myosin in the spareribs salted by the tea polyphenol-containing solution can be directly removed by the monomers, and the tea polyphenol, leghemoglobin and muscle protein can be crosslinked by disulfide bonds and di-tyrosine in the process, so that the aggregation of the muscle protein in the spareribs is avoided, and the tenderness and the water retention performance of the spareribs are improved.
Further, in the pickling step, the mass ratio of the tea polyphenol, the soybean hemoglobin and the spareribs is 2-50: 2-4: 180-200.
Further, in the pickling step, the pH value of the pickling material is 7.4-7.6; the pickling material contains sodium ions and composite phosphate; the concentration of the sodium ions is 10-20 mmol/L, and the mass ratio of the composite phosphate to the spareribs is 10-40: 180-200.
Further, in the pickling step, the pickling material comprises the following components in parts by mass: 130-145 parts by mass of drinking water, 22-40 parts by mass of edible salt, 11-18 parts by mass of white granulated sugar, 10-40 parts by mass of composite phosphate, 10-16 parts by mass of monosodium glutamate, 2-50 parts by mass of tea polyphenol and 2-4 parts by mass of leghemoglobin.
Further, in the wrapping step, the mass ratio of the tea polyphenol, the leghemoglobin and the spareribs is 3-50: 2-4: 180-200.
Further, in the wrapping step, the egg batter comprises the following components in parts by mass: 80-120 parts of flour, 40-50 parts of egg liquid, 3-50 parts of tea polyphenol and 2-4 parts of soybean hemoglobin.
Further, before the salting step, the method also comprises a soaking step: cutting and cleaning the spareribs, and soaking in a soaking solution for 20-120 min, wherein the soaking solution comprises the following components in parts by mass: 130-145 parts by mass of drinking water, 30-50 parts by mass of white vinegar, 10-18 parts by mass of white spirit, 10-20 parts by mass of lemon juice and 5-10 parts by mass of honey.
Further, in the quick-freezing step, the central temperature of the fried spareribs is reduced to below 18 ℃ below zero within 8-12min, and the time of the quick-freezing step is not more than 20 min.
Further comprises the steps of vacuum packaging and refrigeration,
in the vacuum packaging step, a vacuum packaging machine is adopted for vacuumizing, and the time from the completion of the quick freezing step to the completion of the vacuum packaging is not more than 10 min; the temperature of the cold storage step is set to-12 to-22 ℃.
The inventor also provides a quick-frozen fried spare rib product which is prepared by adopting any one of the preparation methods.
Different from the prior art, the technical scheme provides a quick-frozen fried spare rib product and a preparation method thereof. The fried spareribs are pickled and/or wrapped by a mixture containing tea polyphenol and leghemoglobin before frying. Wherein, the leghemoglobin is used as a natural pigment, which can effectively improve the color and luster of spareribs and make the spareribs have good color and taste. The tea polyphenol used as an antioxidant can enhance the antioxidant effect of the spareribs, and can be combined with food-derived Carbon Nanoparticles (CNPs) generated in the preparation process of the fried spareribs to form a compound for protecting human liver cells so as to enhance the edible safety of the fried spareribs. Leghemoglobin, tea polyphenols and sparerib muscle protein can also be cross-linked to form a complex, thereby reducing muscle protein aggregation and enhancing sparerib tenderness.
Detailed Description
In order to explain technical contents, structural features, and objects and effects of the technical means in detail, the following detailed description is given with reference to specific embodiments.
Example 1
Cutting into sections: cutting 1.80kg of spareribs into small blocks of about 5X 5 cm;
cleaning: washing the cut spareribs with clear water for 2min, blanching in 85 deg.C hot water for 4min, taking out, and cleaning with clear water to remove surface impurities;
soaking: 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white spirit, 0.10kg of lemon juice and 0.05kg of honey are put into a container and stirred uniformly to obtain a soak solution. Soaking the cleaned spareribs in the soaking solution for 45min to remove the fishy smell of the spareribs;
pickling: putting 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white granulated sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.02kg of soybean hemoglobin and 0.02kg of tea polyphenol into a container, stirring, and standing for 10min to fully dissolve the raw materials to obtain a pickling material; pickling the soaked spareribs for 2 hours by using the pickling material;
and (3) wrapping: mixing 0.40kg egg liquid, 0.80kg flour, 0.02kg soybean hemoglobin and 0.03kg tea polyphenols to obtain egg paste, uniformly coating the pickled spareribs with the egg paste until the spareribs are completely wrapped,
frying: adding the spareribs wrapped with the egg paste into rolling oil at 120 ℃, and frying until the spareribs are golden and crisp; obtaining fried spareribs;
quick-freezing treatment: placing the fried spareribs in a tunnel type quick-freezing machine, and reducing the central temperature of the fried spareribs to below-18 ℃ within 10min, wherein the quick-freezing treatment time is not more than 20 min;
and (3) vacuum packaging: putting the quick-frozen fried spare ribs into a food-grade aluminum film bag, and performing vacuum packaging by using a vacuum packaging machine, wherein the time from the completion of the quick-freezing treatment to the completion of the vacuum packaging is not more than 10 min;
and (3) refrigerating: and (3) rapidly freezing and storing the deep-fried spare ribs after vacuum packaging at the temperature of-12 to-22 ℃ to obtain the quick-frozen deep-fried spare ribs.
In example 1, 0.02kg of soybean hemoglobin and 0.02kg of tea polyphenol were contained in the seasoning step, and 0.02kg of soybean hemoglobin and 0.03kg of tea polyphenol were contained in the batter in the coating step, and 0.05kg of tea polyphenol and 0.04kg of soybean hemoglobin were used in total in the production process.
Comparative example 1:
the difference between comparative example 1 and example 1 is: in the salting and coating steps, no tea polyphenols are added.
Comparative example 2:
the difference between comparative example 2 and example 1 is: in the salting and coating steps, D-sodium erythorbate is used to replace tea polyphenol.
Comparative example 3:
the difference between comparative example 3 and example 1 is: in the salting and coating steps, leghemoglobin was not added. And (4) detecting a result:
the deep-fried spareribs prepared in example 1, which had not been subjected to quick-freezing, were subjected to oxidation degree, color and tenderness examination.
1. Detection of oxidation degree of deep-fried spare ribs
The peroxide value and TBARS of the deep-fried spare ribs were measured according to the standards of GB5009.181-2016 (determination of peroxide value in national food safety standards) and GB 5009.227-2016 (determination of malondialdehyde in national food safety standards).
TABLE 1 table of the results of the oxidation degree test of the deep-fried spare ribs
The peroxide value is used primarily to assess the amount of primary oxidation product, hydroperoxide, formed by lipid oxidation, and the TBARS value represents the degree of fat oxidation, with both values being lower indicating less oxidation.
2. Color and luster degree detection of fried spareribs
Measuring the color of the surface of the deep-fried spare ribs by a spectrophotometer, setting a color difference light source as C1, and selecting L, a and b as a color difference space. Placing the fried spareribs on a color difference meter equipped with a white board to measure the chroma. The measurement results of a spectrocolorimeter are often expressed in a color space, commonly referred to as L a b color space, also known as CIELAB, which is composed of a lightness coefficient L and two chromaticity coefficients a and b.
TABLE 2 color and luster degree of deep-fried spare ribs Table
L (lightness); a (red); b (yellow)
3. And (3) detecting the tenderness of the fried spare ribs:
the water content in the spareribs is determined according to the GB5009.3-2016 national standard for measuring the water content in food safety standard food. The hardness and chewiness of the spareribs were measured using a ta.xt Plus physical property tester. The test conditions were as follows: the A/CKB cutter head is used, the descending speed of the probe before the test is 2mm/s, the speed of the probe in the test process is lmm/s, the induced stress is 50g, and each group of samples is repeated for 3 times.
TABLE 3 detection of tenderness of deep-fried spare ribs
As shown in tables 1 to 3, compared with D-sodium erythorbate, tea polyphenols have better oxidation resistance. The peroxide number and TBARS were relatively low, 0.067meq/kg and 0.182mg MDA/kg, respectively. The addition of leghemoglobin increased the color of spareribs, with L (lightness), a (redness), and b (yellowness) at 60.38, 7.32, and 17.22, respectively.
Secondly, the reaction of the leghemoglobin and the tea polyphenol can reduce the water loss in the spare rib processing process and enhance the tenderness of the spare ribs. After the leghemoglobin is added, the water content of the fried spareribs is 38.54%, the hardness is 1473.20g, and the chewiness is 2141.84 g.
Example 2
Cutting into sections: cutting 1.80kg of spareribs into small blocks of about 5X 5 cm;
cleaning: washing the cut spareribs with clear water for 2min, blanching in 85 deg.C hot water for 4min, taking out, and cleaning with clear water to remove surface impurities;
soaking: 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white spirit, 0.10kg of lemon juice and 0.05kg of honey are put into a container and stirred uniformly to obtain a soak solution. Soaking the cleaned spareribs in the soaking solution for 45min to remove the fishy smell of the spareribs;
pickling: putting 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white granulated sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.02kg of soybean hemoglobin and 0.03kg of tea polyphenol into a container, stirring, and standing for 10min to fully dissolve the raw materials to obtain a pickling material; pickling the soaked spareribs for 2 hours by using the pickling material;
and (3) wrapping: mixing 0.40kg egg liquid, 0.80kg flour, 0.02kg soybean hemoglobin and 0.05kg tea polyphenols to obtain egg paste, uniformly coating the pickled spareribs with the egg paste until the spareribs are completely wrapped,
frying: adding the spareribs wrapped with the egg paste into rolling oil at 120 ℃, and frying until the spareribs are golden and crisp; obtaining fried spareribs;
quick-freezing treatment: placing the fried spareribs in a tunnel type quick-freezing machine, and reducing the central temperature of the fried spareribs to below-18 ℃ within 10min, wherein the quick-freezing treatment time is not more than 20 min;
and (3) vacuum packaging: putting the quick-frozen fried spare ribs into a food-grade aluminum film bag, and performing vacuum packaging by using a vacuum packaging machine, wherein the time from the completion of the quick-freezing treatment to the completion of the vacuum packaging is not more than 10 min;
and (3) refrigerating: and (3) rapidly freezing and storing the deep-fried spare ribs after vacuum packaging at the temperature of-12 to-22 ℃ to obtain the quick-frozen deep-fried spare ribs.
The difference between example 2 and example 1 is: in the pickling step, 0.03kg of tea polyphenol is contained in the pickling material; in the coating step, the egg batter contains 0.05kg of tea polyphenol, and the total amount of tea polyphenol used in the preparation process is 0.08 kg.
The deep-fried spare ribs prepared in example 2 and not subjected to quick freezing were subjected to comparative detection of oxidation degree, color and tenderness.
1. Detection of oxidation degree of deep-fried spare ribs
The peroxide value and TBARS of the deep-fried spare ribs were measured according to the standards of GB5009.181-2016 (determination of peroxide value in national food safety standards) and GB 5009.227-2016 (determination of malondialdehyde in national food safety standards).
Table 4 table of the results of the oxidation degree test of the deep-fried spare ribs
The peroxide value is used primarily to assess the amount of primary oxidation product, hydroperoxide, formed by lipid oxidation, and the TBARS value represents the degree of fat oxidation, with both values being lower indicating less oxidation.
2. Color and luster degree detection of fried spareribs
Measuring the color of the surface of the deep-fried spare ribs by a spectrophotometer, setting a color difference light source as C1, and selecting L, a and b as a color difference space. Placing the fried spareribs on a color difference meter equipped with a white board to measure the chroma. The measurement results of a spectrocolorimeter are often expressed in a color space, commonly referred to as L a b color space, also known as CIELAB, which is composed of a lightness coefficient L and two chromaticity coefficients a and b.
TABLE 2 color and luster degree of deep-fried spare ribs Table
L (lightness); a (red); b (yellow)
3. And (3) detecting the tenderness of the fried spare ribs:
the water content in the spareribs is determined according to the GB5009.3-2016 national standard for measuring the water content in food safety standard food. The hardness and chewiness of the spareribs were measured using a ta.xt Plus physical property tester. The test conditions were as follows: the A/CKB cutter head is used, the descending speed of the probe before the test is 2mm/s, the speed of the probe in the test process is l mm/s, the induced stress is 50g, and each group of samples is repeated for 3 times.
TABLE 3 detection of tenderness of deep-fried spare ribs
It is found from tables 4-6 that an increase in the content of tea polyphenols improves the antioxidant properties of the deep-fried spare ribs. When 0.08kg of tea polyphenol was added, the peroxide number and TBARS decreased, respectively to 0.045meq/kg and 0.126mg MDA/kg. Due to the reaction of tea polyphenol and leghemoglobin, namely the content of the tea polyphenol is increased, the color and the tenderness of the fried spareribs are slightly improved.
Example 3
Cutting into sections: cutting 1.80kg of spareribs into small blocks of about 5X 5 cm;
cleaning: washing the cut spareribs with clear water for 2min, blanching in 85 deg.C hot water for 4min, taking out, and cleaning with clear water to remove surface impurities;
soaking: 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white spirit, 0.10kg of lemon juice and 0.05kg of honey are put into a container and stirred uniformly to obtain a soak solution. Soaking the cleaned spareribs in the soaking solution for 45min to remove the fishy smell of the spareribs;
pickling: putting 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white granulated sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.04kg of soybean hemoglobin and 0.02kg of tea polyphenol into a container, stirring, and standing for 10min to fully dissolve the raw materials to obtain a pickling material; pickling the soaked spareribs for 2 hours by using the pickling material;
and (3) wrapping: mixing 0.40kg egg liquid, 0.80kg flour, 0.04kg soybean hemoglobin and 0.03kg tea polyphenols to obtain egg paste, uniformly coating the pickled spareribs with the egg paste until the spareribs are completely wrapped,
frying: adding the spareribs wrapped with the egg paste into rolling oil at 120 ℃, and frying until the spareribs are golden and crisp; obtaining fried spareribs;
quick-freezing treatment: placing the fried spareribs in a tunnel type quick-freezing machine, and reducing the central temperature of the fried spareribs to below-18 ℃ within 10min, wherein the quick-freezing treatment time is not more than 20 min;
and (3) vacuum packaging: putting the quick-frozen fried spare ribs into a food-grade aluminum film bag, and performing vacuum packaging by using a vacuum packaging machine, wherein the time from the completion of the quick-freezing treatment to the completion of the vacuum packaging is not more than 10 min;
and (3) refrigerating: and (3) rapidly freezing and storing the deep-fried spare ribs after vacuum packaging at the temperature of-12 to-22 ℃ to obtain the quick-frozen deep-fried spare ribs.
The difference between example 3 and example 1 is: in the pickling step, 0.04kg of leghemoglobin is contained in the pickling material; in the coating step, the egg-batter contained 0.04kg of leghemoglobin, which was 0.08kg in total used in the preparation process.
The deep-fried spareribs prepared in example 3, which had not been subjected to quick freezing, were examined for oxidation degree, color and tenderness.
1. Detection of oxidation degree of deep-fried spare ribs
The peroxide value and TBARS of the deep-fried spare ribs were measured according to the standards of GB5009.181-2016 (determination of peroxide value in national food safety standards) and GB 5009.227-2016 (determination of malondialdehyde in national food safety standards).
TABLE 7 table of the results of the oxidation degree test of the deep-fried spare ribs
The peroxide value is used primarily to assess the amount of primary oxidation product, hydroperoxide, formed by lipid oxidation, and the TBARS value represents the degree of fat oxidation, with both values being lower indicating less oxidation.
2. Color and luster degree detection of fried spareribs
Measuring the color of the surface of the deep-fried spare ribs by a spectrophotometer, setting a color difference light source as C1, and selecting L, a and b as a color difference space. Placing the fried spareribs on a color difference meter equipped with a white board to measure the chroma. The measurement results of a spectrocolorimeter are often expressed in a color space, commonly referred to as L a b color space, also known as CIELAB, which is composed of a lightness coefficient L and two chromaticity coefficients a and b.
TABLE 8 color and luster degree of deep-fried spare ribs Table
L (lightness); a (red); b (yellow)
3. And (3) detecting the tenderness of the fried spare ribs:
the water content in the spareribs is determined according to the GB5009.3-2016 national standard for measuring the water content in food safety standard food. The hardness and chewiness of the spareribs were measured using a ta.xt Plus physical property tester. The test conditions were as follows: the A/CKB cutter head is used, the descending speed of the probe before the test is 2mm/s, the speed of the probe in the test process is lmm/s, the induced stress is 50g, and each group of samples is repeated for 3 times.
TABLE 9 detection of tenderness of deep-fried spare ribs
It is found from tables 7 to 9 that the increase of the leghemoglobin content increases the color of the fried spareribs, and when the amount of leghemoglobin added is 0.08kg, the L (lightness), a (redness) and b (yellowness) of the spareribs are changed to 56.29, 10.88 and 14.83, respectively. Meanwhile, the increase of the content of the soybean hemoglobin can also reduce the loss of water in the spareribs and improve the tenderness of the fried spareribs. When the addition amount is 0.08kg, the moisture content, hardness and chewiness of the fried spare ribs are 42.69%, 1433.78g and 2061.49g, respectively. The oxidation resistance of the fried spareribs is slightly improved due to the reaction of the leghemoglobin and the tea polyphenol, namely the increase of the content of the leghemoglobin.
Example 4
Cutting into sections: cutting 1.80kg of spareribs into small blocks of about 5X 5 cm;
cleaning: washing the cut spareribs with clear water for 2min, blanching in 85 deg.C hot water for 4min, taking out, and cleaning with clear water to remove surface impurities;
soaking: 1.30kg of drinking water, 0.30kg of white vinegar, 0.10kg of white spirit, 0.10kg of lemon juice and 0.05kg of honey are put into a container and stirred uniformly to obtain a soak solution. Soaking the cleaned spareribs in the soaking solution for 45min to remove the fishy smell of the spareribs;
pickling: putting 1.30kg of drinking water, 0.22kg of edible salt, 0.11kg of white granulated sugar, 0.10kg of compound phosphate, 0.10kg of monosodium glutamate, 0.04kg of soybean hemoglobin and 0.03kg of tea polyphenol into a container, stirring, and standing for 10min to fully dissolve the raw materials to obtain a pickling material; pickling the soaked spareribs for 2 hours by using the pickling material;
and (3) wrapping: mixing 0.40kg egg liquid, 0.80kg flour, 0.04kg soybean hemoglobin and 0.05kg tea polyphenols to obtain egg paste, uniformly coating the pickled spareribs with the egg paste until the spareribs are completely wrapped,
frying: adding the spareribs wrapped with the egg paste into rolling oil at 120 ℃, and frying until the spareribs are golden and crisp; obtaining fried spareribs;
quick-freezing treatment: placing the fried spareribs in a tunnel type quick-freezing machine, and reducing the central temperature of the fried spareribs to below-18 ℃ within 10min, wherein the quick-freezing treatment time is not more than 20 min;
and (3) vacuum packaging: putting the quick-frozen fried spare ribs into a food-grade aluminum film bag, and performing vacuum packaging by using a vacuum packaging machine, wherein the time from the completion of the quick-freezing treatment to the completion of the vacuum packaging is not more than 10 min;
and (3) refrigerating: and (3) rapidly freezing and storing the deep-fried spare ribs after vacuum packaging at the temperature of-12 to-22 ℃ to obtain the quick-frozen deep-fried spare ribs.
The difference between example 4 and example 1 is: in the pickling step, 0.04kg of leghemoglobin and 0.03kg of tea polyphenol are contained in the pickling materials; in the coating step, the egg-paste contains 0.04kg of leghemoglobin and 0.05kg of tea polyphenols, and the total amount of tea polyphenols used in the preparation process is 0.08kg and leghemoglobin is 0.08 kg.
The deep-fried spareribs prepared in example 4, which had not been subjected to quick freezing, were examined for oxidation degree, color and tenderness.
1. Detection of oxidation degree of deep-fried spare ribs
The peroxide value and TBARS of the deep-fried spare ribs were measured according to the standards of GB5009.181-2016 (determination of peroxide value in national food safety standards) and GB 5009.227-2016 (determination of malondialdehyde in national food safety standards).
TABLE 10 table of the results of the oxidation degree test of the deep-fried spare ribs
The peroxide value is used primarily to assess the amount of primary oxidation product, hydroperoxide, formed by lipid oxidation, and the TBARS value represents the degree of fat oxidation, with both values being lower indicating less oxidation.
2. Color and luster degree detection of fried spareribs
Measuring the color of the surface of the deep-fried spare ribs by a spectrophotometer, setting a color difference light source as C1, and selecting L, a and b as a color difference space. Placing the fried spareribs on a color difference meter equipped with a white board to measure the chroma. The measurement results of a spectrocolorimeter are often expressed in a color space, commonly referred to as L a b color space, also known as CIELAB, which is composed of a lightness coefficient L and two chromaticity coefficients a and b.
TABLE 11 color and luster degree test result table for deep-fried spare ribs
L (lightness); a (red); b (yellow)
3. And (3) detecting the tenderness of the fried spare ribs:
the water content in the spareribs is determined according to the GB5009.3-2016 national standard for measuring the water content in food safety standard food. The hardness and chewiness of the spareribs were measured using a ta.xt Plus physical property tester. The test conditions were as follows: the A/CKB cutter head is used, the descending speed of the probe before the test is 2mm/s, the speed of the probe in the test process is l mm/s, the induced stress is 50g, and each group of samples is repeated for 3 times.
TABLE 12 detection of tenderness of deep-fried spare ribs
From tables 10 to 12, it is found that the simultaneous increase of the contents of tea polyphenol and leghemoglobin in example 4 can significantly improve the oxidation resistance, color and tenderness of spareribs. When the addition amount of tea polyphenol and leghemoglobin is 0.08kg, the peroxide value and TBARS value of the fried spareribs are the lowest, and are 0.041meq/kg and 0.119mg MDA/kg; the color of the fried spareribs is bright, and L (lightness), a (redness) and b (yellowness) are 55.37, 11.05 and 14.21 respectively; and the tenderness of the fried spare ribs is greatly improved, and the moisture content, hardness and chewiness of the fried spare ribs are respectively 43.78%, 1425.64g and 2053.47 g.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or terminal that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or terminal. Without further limitation, an element defined by the phrases "comprising … …" or "comprising … …" does not exclude the presence of additional elements in a process, method, article, or terminal that comprises the element. Further, herein, "greater than," "less than," "more than," and the like are understood to exclude the present numbers; the terms "above", "below", "within" and the like are to be understood as including the number.
It should be noted that, although the above embodiments have been described herein, the invention is not limited thereto. Therefore, based on the innovative concepts of the present invention, the technical solutions of the present invention can be directly or indirectly applied to other related technical fields by making changes and modifications to the embodiments described herein or by using equivalent structures or equivalent processes performed in the present specification, and are included in the scope of the present invention.
Claims (10)
1. A preparation method of a quick-frozen fried spare rib product is characterized in that the fried spare rib is pickled and/or wrapped by a mixture containing tea polyphenol and leghemoglobin before frying.
2. The method according to claim 1, wherein the frying temperature of the fried spare ribs is 120 to 160 ℃.
3. The method of claim 1, comprising the steps of:
pickling: pickling spareribs with pickling material containing tea polyphenols and soybean hemoglobin;
and (3) wrapping: wrapping the cured spareribs with egg paste containing tea polyphenol and leghemoglobin;
frying: adding the spareribs wrapped with the egg paste into oil at 120-160 ℃, frying until the spareribs are golden and crisp, and obtaining fried spareribs;
quick-freezing: and carrying out quick-freezing treatment on the fried spareribs to obtain the quick-frozen fried spareribs product.
4. The preparation method according to claim 3, wherein in the pickling step, the mass ratio of the tea polyphenol to the leghemoglobin to the sparerib is 2-50: 2-4: 180-200.
5. The method according to claim 3, wherein in the salting step, the pH of the salting material is 7.4 to 7.6; the pickling material contains sodium ions and composite phosphate; the concentration of the sodium ions is 10-20 mmol/L, and the mass ratio of the composite phosphate to the spareribs is 10-40: 180-200.
6. The preparation method according to claim 4 or 5, wherein in the pickling step, the pickling material comprises the following components in parts by mass: 130-145 parts by mass of drinking water, 22-40 parts by mass of edible salt, 11-18 parts by mass of white granulated sugar, 10-40 parts by mass of composite phosphate, 10-16 parts by mass of monosodium glutamate, 2-50 parts by mass of tea polyphenol and 2-4 parts by mass of leghemoglobin.
7. The preparation method according to claim 3, wherein in the coating step, the mass ratio of the tea polyphenol, the leghemoglobin and the sparerib is 3-50: 2-4: 180-200.
8. The preparation method according to claim 3, wherein in the coating step, the egg batter comprises the following components in parts by mass: 80-120 parts of flour, 40-50 parts of egg liquid, 3-50 parts of tea polyphenol and 2-4 parts of soybean hemoglobin.
9. The method of claim 3, further comprising a soaking step before the salting step: cutting and cleaning the spareribs, and soaking in a soaking solution for 20-120 min, wherein the soaking solution comprises the following components in parts by mass: 130-145 parts by mass of drinking water, 30-50 parts by mass of white vinegar, 10-18 parts by mass of white spirit, 10-20 parts by mass of lemon juice and 5-10 parts by mass of honey.
10. A quick-frozen fried spare rib product, which is prepared by the preparation method of any one of claims 1 to 9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114794395A (en) * | 2022-03-29 | 2022-07-29 | 福建省亚明食品有限公司 | Goose and willow quick-frozen product and preparation method thereof |
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| CN111513262A (en) * | 2019-07-31 | 2020-08-11 | 江南大学 | Method for improving color grade of animal cell-derived meat analogue |
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