CN114376159A - 一种低钠不添加磷酸盐的流质肉制品及加工方法 - Google Patents
一种低钠不添加磷酸盐的流质肉制品及加工方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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- 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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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Abstract
本发明涉及一种低钠不添加磷酸盐的流质肉制品，属于肉制品加工技术领域。流质肉制品呈糊状，口感细腻，香味浓郁，通过挤压方式食用；主料：新鲜瘦肉、新鲜蔬菜；新鲜瘦肉的用量为新鲜蔬菜用量的1.5倍；辅料：赖氨酸、茶多酚、氯化钠、氯化钾、大豆油、冰水、味精、黄原胶、白砂糖、料酒、生姜和葱；每100g流质肉制品中氯化钠的添加量为1.2‑1.3g；储藏1个月，菌落总数为3.47‑3.69 lgCFU/g，丙二醛含量为0.87‑1.79 mg/kg，巯基含量为1.20‑1.43µmol/g，羰基含量为5.63‑6.11 nmol/mg蛋白。本发明利用赖氨酸有效促进了肌肉中优质蛋白溶出以及掩蔽钾盐带来的苦味，利用茶多酚有效抑制了蛋白质与脂肪氧化以及微生物繁殖。可满足婴幼儿、老人、胃肠功能受损人群摄入优质肉蛋白的需求。
Description
技术领域
本发明属于肉制品加工技术领域，具体涉及一种低钠不添加磷酸盐流质肉制品及加工方法。
背景技术
肉中含有大量优质蛋白。传统肉制品大多为非流质食品，含有结缔组织等物质，不易咀嚼与消化，不适合婴幼儿、老人和胃肠功能受损等人群食用。若将肌肉中的优质蛋白提取出来制备得到流质食品，可满足上述人群摄入优质肉蛋白的需求。研究表明，肌肉组织中的优质蛋白溶于6％以上的氯化钠溶液或2.5％氯化钠与0.5%复合磷酸盐的混合溶液；但摄入过量的钠盐和磷酸盐会对人体健康有害。另一方面，肌肉中维生素C、膳食纤维等含量低，不能满足人体对营养的需求。
发明内容
为了解决上述问题，本发明提供一种低钠不添加磷酸盐的流质肉制品及加工方法。
一种低钠不添加磷酸盐的流质肉制品呈糊状，口感细腻，香味浓郁，通过挤压方式食用；
所述流质肉制品所用的主料：新鲜瘦肉、新鲜蔬菜；新鲜瘦肉的用量为新鲜蔬菜用量的1.5倍；
辅料：赖氨酸、茶多酚、氯化钠、氯化钾、大豆油、冰水、味精、黄原胶、白砂糖、料酒、生姜和葱；
每100g流质肉制品中氯化钠的添加量为1.2-1.3g；储藏1个月，菌落总数为3.47-3.69 lgCFU/g，丙二醛含量为0.87-1.79 mg/kg，巯基含量为1.20-1.43µmol/g，羰基含量为5.63-6.11 nmol/mg蛋白。
一种低钠不添加磷酸盐的流质肉制品的制备操作步骤如下：
主料：新鲜瘦肉144g、新鲜蔬菜总重96g；
辅料：赖氨酸0.7-0.8g、茶多酚0.05-0.07g、氯化钠2.8-3.0g、氯化钾0.9-1.0g、大豆油13-15g、冰水80-90g、味精0.06g、黄原胶2.0g、白砂糖8g、料酒3g、生姜3g和葱5g；
（1）将赖氨酸、茶多酚、氯化钠、氯化钾、白砂糖和味精混匀，制得调味料；
（2）将生姜、葱切成片并在热油中炸出香味，除去姜片和葱片，制得姜葱油；
（3）将新鲜瘦肉切成片状，加入总量2/3的调味料、姜葱油和料酒，混合腌制2h，制得腌制肉；
（4）新鲜土豆、胡萝卜经去皮、清洗、切丁、蒸煮，或新鲜玉米经去皮、清洗、取粒、蒸煮，将蒸煮过的蔬菜与腌制肉混合，加入冰水、黄原胶和剩余的调味料进行斩拌，得到混合均匀的蔬肉糜；
（5）将蔬肉糜用孔径1-2mm的食品专用纱布过滤三次，去除结缔组织、颗粒状的蔬菜等物质，将所得糊状物装填于真空袋中，抽真空，于90℃温度下水浴加热30分钟，制得流质肉制品。
所述新鲜瘦肉为猪肉、鸡肉或牛肉。
所述新鲜蔬菜为土豆48g与胡萝卜48g组合，或玉米53g与胡萝卜43g组合。
本发明的有益技术效果体现在以下方面：
1. 本发明的流质肉制品在每100g产品中氯化钠添加量为1.2-1.3g和不添加磷酸盐的前提下，利用赖氨酸有效促进了肌肉中优质蛋白溶出，同时通过赖氨酸掩蔽钾盐带来的苦味，改善了流质肉制品的风味；利用赖氨酸通过螯合铁离子及清除自由基等性质和茶多酚清除自由基等性质，有效抑制蛋白质与脂肪氧化。与不添加赖氨酸、茶多酚的产品相比，添加茶多酚和赖氨酸的产品在4℃冷藏1个月后的丙二醛含量由2.46-3.28 mg/kg降至0.87-1.79mg/kg，巯基含量由0.71-0.92µmol/g增加至1.20-1.43µmol/g，羰基含量由6.47-7.09nmol/mg蛋白降至5.63-6.11 nmol/mg蛋白。
2. 本发明的流质肉制品利用茶多酚广谱抑菌作用有效抑制微生物繁殖。与不添加茶多酚的产品相比，添加茶多酚的产品在4℃冷藏1个月后的菌落总数由4.17-4.74lgCFU/g降低至3.47-3.69 lgCFU/g。
3. 本发明的流质肉制品中加入适量的新鲜胡萝卜、土豆或玉米，改善了产品风味，丰富了产品的种类。
具体实施方式
为了使本发明的目的、技术方案和优点更加清楚，以下通过结合具体实施例，对本发明做进一步的说明。
实施例1
一种低钠不添加磷酸盐的流质肉制品的制备操作步骤如下：
主料：新鲜鸡胸肉144g、胡萝卜48g、土豆48g；
辅料：赖氨酸0.8g、茶多酚0.06g、氯化钠2.8g、氯化钾0.9g、冰水85g、大豆油15g、味精0.06g、黄原胶2.0g、白砂糖8g、料酒3g、生姜3g和葱5g；
1）将赖氨酸、茶多酚、氯化钠、氯化钾、白砂糖和味精混匀，制成调味料；
2）将生姜、葱切成片并在热油中炸出香味，除去姜片和葱片，制得姜葱油；
3）将新鲜鸡胸肉切成片状，加入8.41 g调味料、姜葱油和料酒，混合腌制2h，得腌制肉；
4）将胡萝卜、土豆经过去皮、清洗、切丁、蒸煮，加入腌制肉混合均匀，加入冰水、黄原胶和4.21 g调味料进行斩拌，得到混合均匀的蔬肉糜；
5）将蔬肉糜用孔径为1-2mm食品专用纱布过滤三次，去除结缔组织、颗粒状的蔬菜等物质，过滤的蔬肉糜为糊状物，将糊状物装填于真空袋中，抽真空，于90℃温度下水浴加热30分钟，制得流质肉制品；
本实施例1的流质肉制品呈糊状、口感细腻、香味浓郁，通过挤压等方式食用；每100g产品中氯化钠添加量为1.2g；储藏1个月后，菌落总数为3.47 lgCFU/g，丙二醛含量为0.87mg/kg，巯基含量为1.20µmol/g，羰基含量为5.63 nmol/mg蛋白。
实施例2
一种低钠不添加磷酸盐的流质肉制品的制备操作步骤如下：
主料：新鲜猪后腿肉144g、土豆48g、胡萝卜48g；
辅料：赖氨酸0.7g、茶多酚0.07g、氯化钠3.0g、氯化钾1.0g、冰水80g、大豆油13g、味精0.06g、黄原胶2.0g、白砂糖8g、料酒3g、生姜3g和葱5g；
1）将赖氨酸、茶多酚、氯化钠、氯化钾、白砂糖和味精混匀，制成调味料；
2）将生姜、葱切成片并在热油中炸出香味，除去姜片和葱片，制得姜葱油；
3）将新鲜猪后腿肉切成片状，加入8.55 g调味料、姜葱油和料酒，混合腌制2h，得腌制肉；
4）将胡萝卜、土豆经过去皮、清洗、切丁、蒸煮，加入腌制肉混合均匀，加入冰水、黄原胶和4.28g调味料进行斩拌，得到混合均匀的蔬肉糜；
5）将蔬肉糜用孔径为1-2mm食品专用纱布过滤三次，去除结缔组织、颗粒状的蔬菜等物质，过滤的蔬肉糜为糊状物，将糊状物装填于真空袋中，抽真空，于90℃温度下水浴加热30分钟，制得流质肉制品；
本实施例2的流质肉制品呈糊状、口感细腻、香味浓郁，通过挤压等方式食用；每100g产品中氯化钠添加量为1.3g；储藏1个月后，菌落总数为3.69 lgCFU/g，丙二醛含量为1.79 mg/kg，巯基含量为1.43µmol/g，羰基含量为6.11 nmol/mg蛋白。
实施例3
一种低钠不添加磷酸盐的流质肉制品的制备操作步骤如下：
主料：新鲜牛肩肉144g、玉米53g、胡萝卜43g；
辅料：赖氨酸0.8g、茶多酚0.05g、氯化钠2.9g、氯化钾1.0g、冰水90g、大豆油14g、味精0.06g、黄原胶2.0g、白砂糖8g、料酒3g、生姜3g和葱5g；
1）将赖氨酸、茶多酚、氯化钠、氯化钾、白砂糖和味精混匀，制成调味料；
2）将生姜、葱切成片并在热油中炸出香味，除去姜片和葱片，制得姜葱油；
3）将新鲜牛肩肉切成片状，加入8.54 g调味料、姜葱油和料酒，混合腌制2h，得腌制肉；
4）将新鲜玉米经过去皮、清洗、取粒、蒸煮，将胡萝卜经过清洗、去皮、切丁、蒸煮，加入腌制肉混合均匀，加入冰水、黄原胶和4.27 g调味料进行斩拌，得到混合均匀的蔬肉糜；
5）将蔬肉糜用孔径为1-2mm食品专用纱布过滤三次以去除结缔组织、颗粒状的蔬菜等物质，过滤的蔬肉糜为糊状物，将糊状物装填于真空袋中，抽真空，于90℃温度下水浴加热30分钟，制得流质肉制品。
本实施例3的流质肉制品呈糊状、口感细腻、香味浓郁，通过挤压等方式食用；每100g产品中氯化钠添加量为1.25 g；储藏1个月后，菌落总数为3.6 lgCFU/g，丙二醛含量为1.23 mg/kg，巯基含量为1.31 µmol/g，羰基含量为5.94 nmol/mg蛋白。
Claims (4)
1.一种低钠不添加磷酸盐的流质肉制品，其特征在于：所述流质肉制品呈糊状，口感细腻，香味浓郁，通过挤压方式食用；
所述流质肉制品所用的主料：新鲜瘦肉、新鲜蔬菜；新鲜瘦肉的用量为新鲜蔬菜用量的1.5倍；
辅料：赖氨酸、茶多酚、氯化钠、氯化钾、大豆油、冰水、味精、黄原胶、白砂糖、料酒、生姜和葱；
每100g流质肉制品中氯化钠的添加量为1.2-1.3g；储藏1个月，菌落总数为3.47-3.69lgCFU/g，丙二醛含量为0.87-1.79 mg/kg，巯基含量为1.20-1.43µmol/g，羰基含量为5.63-6.11 nmol/mg蛋白。
2.根据权利要求1所述的一种低钠不添加磷酸盐的流质肉制品的制备方法，其特征在于：
主料：新鲜瘦肉144g、新鲜蔬菜总重96g；
辅料：赖氨酸0.7-0.8g、茶多酚0.05-0.07g、氯化钠2.8-3.0g、氯化钾0.9-1.0g、大豆油13-15g、冰水80-90g、味精0.06g、黄原胶2.0g、白砂糖8g、料酒3g、生姜3g和葱5g；
具体操作步骤如下：
（1）将赖氨酸、茶多酚、氯化钠、氯化钾、白砂糖和味精混匀，制得调味料；
（2）将生姜、葱切成片并在热油中炸出香味，除去姜片和葱片，制得姜葱油；
（3）将新鲜瘦肉切成片状，加入总量2/3的调味料、姜葱油和料酒，混合腌制2h，制得腌制肉；
（4）新鲜土豆、胡萝卜经去皮、清洗、切丁、蒸煮，或新鲜玉米经去皮、清洗、取粒、蒸煮，将蒸煮过的蔬菜与腌制肉混合，加入冰水、黄原胶和剩余的调味料进行斩拌，得到混合均匀的蔬肉糜；
（5）将蔬肉糜用孔径1-2mm的食品专用纱布过滤三次，去除结缔组织、颗粒状的蔬菜等物质，将所得糊状物装填于真空袋中，抽真空，于90℃温度下水浴加热30分钟，制得流质肉制品。
3.根据权利要求1所述的主料，其特征在于：所述新鲜瘦肉为猪肉、鸡肉或牛肉。
4.根据权利要求1所述的主料，其特征在于：所述新鲜蔬菜为土豆48g与胡萝卜48g组合，或玉米53g与胡萝卜43g组合。
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