CN115399448A - Preparation method of duck meat paste - Google Patents
Preparation method of duck meat paste Download PDFInfo
- Publication number
- CN115399448A CN115399448A CN202211156573.4A CN202211156573A CN115399448A CN 115399448 A CN115399448 A CN 115399448A CN 202211156573 A CN202211156573 A CN 202211156573A CN 115399448 A CN115399448 A CN 115399448A
- Authority
- CN
- China
- Prior art keywords
- duck meat
- enzymolysis
- meat paste
- flavor
- protease
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of poultry meat processing, and discloses a preparation method of duck meat paste, which comprises the following processing steps of: taking frozen duck meat, thawing, peeling, cutting into pieces and stirring to obtain duck meat paste; step 2: adding protease into the duck meat paste obtained in the step 1, uniformly mixing, performing enzymolysis, and obtaining a duck meat paste finished product with improved flavor after the enzymolysis is finished, wherein the flavor is obviously improved, the nutrition is easier to absorb, the oxidation resistance and the stability of the duck meat paste can be improved, and the improvement of the product quality stability are facilitated.
Description
Technical Field
The invention belongs to the technical field of poultry meat processing, and particularly relates to a preparation method of duck meat paste.
Background
With the continuous improvement of the living standard of human beings, the human beings pay more and more attention to the food safety, the food flavor and the nutritional value of the food. The traditional process has a plurality of defects in the aspects of improving the food quality, improving the food nutritive value and industrialization of products. The enzymolysis method can fully utilize meat food raw materials and micromolecular protein and polypeptide generated by hydrolysis, can improve the nutritive value of products, and can improve the flavor of the products. The enzymolysis method can also hydrolyze macromolecular protein causing anaphylactic reaction into micromolecular protein or polypeptide, thereby eliminating allergen in meat products, improving the food safety and the nutritive value of the meat products, and the amino acid formed after degradation can be absorbed and utilized by human bodies, so the enzymolysis method plays an increasingly important role in meat product processing. According to the method that papain, trypsin, alkaline protease and flavourzyme are adopted by people in a morning room and the like to carry out enzymolysis on chicken skeletons, amino nitrogen in an obtained product is continuously increased along with the prolonging of enzymolysis time, and peptidyl nitrogen is in a dynamic change process, so that the nutritional value of the product is improved. The preparation method comprises performing enzymolysis on silver carp protein with papain, pepsin and neutral protease to obtain antioxidant peptide, wherein the pepsin enzymolysis fish protein has strong ability of scavenging free radicals.
Disclosure of Invention
The invention aims to provide a preparation method of duck meat paste, which is good in flavor, easy to digest and absorb and good in oxidation resistance.
The technical scheme of the invention is as follows: a preparation method of duck meat paste comprises the following processing steps:
step 1: taking frozen duck meat, unfreezing, peeling, cutting into pieces and mincing to obtain duck meat paste;
step 2: and (2) adding protease into the duck meat paste obtained in the step (1), uniformly mixing, performing enzymolysis, and obtaining a finished duck meat paste product with improved flavor after the enzymolysis is finished.
Wherein, the duck meat in the step 1 is unfrozen at 4 ℃.
Wherein, the protease in the step 2 is at least one of bromelain, alkaline protease, neutral protease and papain.
Wherein the adding amount of the protease in the step 2 is 0.8-1% of the weight of the duck meat paste.
Wherein the enzymolysis temperature of the protease in the step 2 is 48-60 ℃.
Wherein the enzymolysis time in the step 2 is 7-9h.
Wherein the protease is neutral protease, the addition amount of the protease is 0.93 percent of the weight of the duck meat paste, the enzymolysis time is 7.96 hours, and the enzymolysis temperature is 53.77 ℃.
The invention has the beneficial effects that: free amino acids (7 essential amino acids and 10 non-essential amino acids) in 17 detected after the duck meat paste is subjected to enzymatic hydrolysis are increased in different degrees, particularly the increase of the flavor amino acids is obviously improved, wherein glutamic acid is increased by 130.61%, tyrosine is increased by 175%, glycine is increased by 34.83% and the like; 33 kinds of volatile flavor substances of the duck meat paste are detected, and after the enzymatic hydrolysis, small molecular substances such as ethyl 2-methylbutanoate and ethyl butyrate (having strong sweet fruit fragrance similar to the smell of pineapples, bananas and apples) are gradually accumulated, namely, the duck meat paste is subjected to the enzymatic hydrolysis, the fragrance and the flavor of the duck meat paste are obviously improved, and the nutrition is absorbed more easily. In addition, the DPPH free radical clearance rate of the duck meat emulsion after enzymolysis is obviously improved and can reach more than 6 times.
Drawings
FIG. 1 is a graph showing the results of the amino nitrogen content in example 1;
FIG. 2 is a graph showing the results of DPPH clearance in example 1;
FIG. 3 is a graph showing the results of the evaluation of flavor in example 1;
FIG. 4 is a graph showing the results of different enzyme addition amounts in example 2;
FIG. 5 is a graph showing the results of different enzymatic hydrolysis temperatures in example 2;
FIG. 6 is a graph showing the results of different enzymatic hydrolysis times in example 2;
FIG. 7 is a response surface of the influence of enzyme addition amount, enzymolysis temperature and interaction thereof on the hydrolysis degree in example 3;
FIG. 8 is a response surface of the influence of enzyme addition amount, enzymolysis time and interaction thereof on the degree of hydrolysis in example 3;
FIG. 9 is a response surface of the influence of the enzymolysis temperature and the enzymolysis time and the interaction thereof on the hydrolysis degree in example 3;
FIG. 10 is a graph showing the response of the effect of enzyme addition and enzyme hydrolysis temperature and their interaction on DPPH radical clearance in example 3;
FIG. 11 is a graph showing the response of the effect of enzyme addition and time of enzymatic hydrolysis and their interaction on DPPH radical clearance in example 3;
FIG. 12 is a response surface of the effect of temperature and duration of enzymatic hydrolysis and their interaction on DPPH radical clearance in example 3;
FIG. 13 is a peak area profile of amino acids after enzymolysis with neutral protease in example 4;
FIG. 14 is a peak area spectrum of amino acids obtained by enzymolysis without addition of neutral protease in example 4;
FIG. 15 analysis of VOCs changes in enzymatically hydrolyzed duck meat.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
Example 1
Screening for proteases
Separately adding bromelain (1200000U/g), alkaline protease (200000U/g), neutral protease (50000U/g) and papain (30000U/g) into the duck meat paste according to the addition amount of 1%, performing enzymolysis for 7h at 50 ℃, simultaneously setting a group of blank groups without protease for blank experiments, measuring the amino nitrogen content, DPPH free radical clearance and sensory evaluation results in the duck meat paste of each group, and preferably selecting the neutral protease as the enzyme for enzymolysis of the duck meat paste according to the results in the figures 1-3.
Example 2
The optimal enzyme adding amount, the enzymolysis temperature and the enzymolysis time of the neutral protease are determined according to the hydrolysis degree and the DPPH free radical clearance rate.
Adding neutral protease into the duck meat paste, and performing five experiments, wherein the addition amounts of the neutral protease in the five experiments are respectively 0.6%, 0.7%, 0.8%, 0.9% and 1%, the reaction temperature of each experiment is 50 ℃, the reaction time is 7h, and the obtained result is shown in figure 4.
Adding neutral protease into the duck meat paste, and performing five experiments, wherein the addition amount of the neutral protease in the five experiments is 0.9%, the five experiments are performed at 36 deg.C, 42 deg.C, 48 deg.C, 54 deg.C and 60 deg.C respectively, the reaction time is 7h, and the obtained results are shown in FIG. 5.
Adding neutral protease into the duck meat paste, and performing five experiments, wherein the addition amount of the neutral protease in the five experiments is 0.9%, the five experiments are performed at 54 ℃, the reaction time is 5h, 6h, 7h, 8h and 9h, and the obtained result is shown in figure 6.
The result of this example is that the optimum enzyme adding amount of neutral protease is 0.9%, the enzymolysis temperature is 54 deg.C and the enzymolysis time is 8h.
Example 3
Response surface test of neutral protease optimal reaction strip, wherein the response surface test factor level table, test result table and variance analysis table of neutral protease are shown in tables 1-3.
Table 1: response surface test factor level table
TABLE 2 Box-Behnken test results
TABLE 3 analysis of the results of the analysis of the variance of the model of the quadratic regression equation of the degree of hydrolysis response
TABLE 4 DPPH radical clearance response surface quadratic regression equation model analysis of variance results
Response surface experiment of enzymolysis process: finally determining the enzymolysis process parameters of the neutral protease by combining the two indexes that the enzyme adding amount is 0.93 percent, the enzymolysis time is 7.96 hours, and the enzymolysis temperature is 53.77 DEG C 2 The hydrolysis degree equation Y1 and DPPH radical scavenging rate equation Y2 are shown below. Through the implementation of enzymolysis, the clearance rate of free radicals of the duck meat emulsion is improved by 6.35 times.
Y1＝-577.76+761.19X1+5.8X2+25.88X3+0.67X1 X2-2.9X1 X3-0.017X2 X3-417.68X1 2 -0.061X2 2 -1.51X3 2 ；
Y2＝-734.85+623.06X1+9.62X2+67.41X3+0.82X1 X2-4.35X1 X3-0.05X2 X3-322.53X1 2 -0.094X2 2 -3.83X3 2 。
Example 4
Adding neutral protease into the duck meat paste, and performing two groups of experiments, wherein one group of experiments is blank experiments, the enzyme adding amount of the other group of experiments is 0.93%, the enzymolysis time is 7.96h, the enzymolysis temperature is 53.77 ℃, after enzymolysis, 7 essential amino acids and 10 nonessential amino acids in 17 amino acids are detected in the duck meat paste, and the 17 amino acids are increased in different degrees after enzymolysis, which is detailed in table 5, particularly, the flavor amino acids are obviously increased, such as the content of glutamic acid is increased by 1.3 times, the content of aspartic acid is increased by 5.33 times, and the like; 33 kinds of volatile flavor substances are detected (see figure 15 in detail), small molecular substances such as ethyl butyrate (strong sweet fruit fragrance similar to the smell of pineapples, bananas and apples) and the like which have positive effects on flavor are gradually accumulated after enzyme enzymolysis, and the fragrance of the duck meat paste is increased, see figures 13-14.
TABLE 5 analysis table of amino acid composition in zymolyte
In the embodiments 1-4, the duck meat paste is obtained by thawing duck breast meat, peeling, cutting into pieces and mincing.
The duck meat paste after enzymolysis is easier to absorb, and meanwhile, the oxidation resistance and stability of the duck meat paste can be improved, so that the quality of the duck meat paste is improved, and the stability of the quality of the duck meat paste is improved.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (7)
1. The preparation method of the duck meat paste is characterized by comprising the following processing steps:
step 1: taking frozen duck meat, unfreezing, peeling, cutting into pieces and mincing to obtain duck meat paste;
step 2: and (2) adding protease into the duck meat paste obtained in the step (1), uniformly mixing, performing enzymolysis, and obtaining a finished duck meat paste product with improved flavor after the enzymolysis is finished.
2. The process for improving flavor of duck meat according to claim 1, wherein the duck meat is thawed at 4 ℃ in the thawing step 1.
3. The process for improving flavor of duck meat according to claim 1, wherein the protease in step 2 is at least one of bromelain, alcalase, neutral protease and papain.
4. The process for improving flavor of duck meat according to claim 3, wherein the protease is added in the step 2 in an amount of 0.8-1% by weight of the duck meat emulsion.
5. The process for improving the flavor of duck meat according to claim 3, wherein the enzymolysis temperature of the protease in the step 2 is 48-60 ℃.
6. The process for improving the flavor of duck meat according to claim 3, wherein the enzymolysis time in the step 2 is 7-9h.
7. The process for improving the flavor of duck meat according to any one of claims 3 to 6, wherein the protease is neutral protease, the addition amount of the neutral protease is 0.93 percent of the weight of the duck meat paste, the enzymolysis time is 7.96 hours, and the enzymolysis temperature is 53.77 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211156573.4A CN115399448A (en) | 2022-09-22 | 2022-09-22 | Preparation method of duck meat paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211156573.4A CN115399448A (en) | 2022-09-22 | 2022-09-22 | Preparation method of duck meat paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115399448A true CN115399448A (en) | 2022-11-29 |
Family
ID=84166778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211156573.4A Pending CN115399448A (en) | 2022-09-22 | 2022-09-22 | Preparation method of duck meat paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115399448A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05276899A (en) * | 1991-05-30 | 1993-10-26 | Ajinomoto Co Inc | Meat quality-improving agent, and method for improving quality and taste of meat with the same |
| CN101744213A (en) * | 2008-12-04 | 2010-06-23 | 上海海洋大学 | Fatty-type duck meat essence technology |
| CN103431158A (en) * | 2013-08-23 | 2013-12-11 | 南京佳邦食品有限公司 | Enzymatic preparation process of duck meat protein source antioxidation peptide |
| CN105639480A (en) * | 2016-01-12 | 2016-06-08 | 南京农大肉类食品有限公司 | Method for producing flavored stewed duck |
-
2022
- 2022-09-22 CN CN202211156573.4A patent/CN115399448A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05276899A (en) * | 1991-05-30 | 1993-10-26 | Ajinomoto Co Inc | Meat quality-improving agent, and method for improving quality and taste of meat with the same |
| CN101744213A (en) * | 2008-12-04 | 2010-06-23 | 上海海洋大学 | Fatty-type duck meat essence technology |
| CN103431158A (en) * | 2013-08-23 | 2013-12-11 | 南京佳邦食品有限公司 | Enzymatic preparation process of duck meat protein source antioxidation peptide |
| CN105639480A (en) * | 2016-01-12 | 2016-06-08 | 南京农大肉类食品有限公司 | Method for producing flavored stewed duck |
Non-Patent Citations (4)
| Title |
|---|
| 李超等: "中性蛋白酶酶解鸭肉的工艺优化", 粮油加工, no. 11, pages 136 - 139 * |
| 王璐莎;陈玉连;黄明;周光宏;: "鸭肉蛋白酶解产物的抗氧化特性", 食品科学, no. 17, pages 146 - 151 * |
| 苏伟;文飞;母应春;唐素婷;陈旭;宋玉;邱树毅;: "鸭肫酶解工艺优化及降胆固醇活性研究", 食品科技, no. 03, pages 144 - 149 * |
| 赵川川;潘道东;: "绍兴麻鸭肉酶解工艺及其产物抗氧化活性", 食品科学, no. 14, pages 26 - 31 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ovissipour et al. | The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera | |
| RU2728653C2 (en) | Meat mince analogues | |
| JP4366519B2 (en) | Method for producing pickled floor and processed food using shochu distilled spirits | |
| Gunawan-Puteri et al. | Sensory characteristics of seasoning powders from overripe tempeh, a solid state fermented soybean | |
| BR122017026860B1 (en) | process for forming a salt-enhancing ingredient, flavor composition for food products, food product and method for providing it | |
| CN102283398A (en) | Preparation method for chicken protein enzymolysis liquid and prepared chicken protein enzymolysis liquid | |
| CN102754811B (en) | Spiced pork taste essence and preparation method thereof | |
| CN104431982A (en) | Wheat paste production technology and wheat paste | |
| CN114568679A (en) | Vegetarian meat essence and preparation method thereof | |
| RU2187947C2 (en) | Condiment obtaining method | |
| CN114532518A (en) | Pea protein isolate flavoring, preparation method thereof and application of pea protein isolate flavoring in improvement of flavor quality of vegetarian meat | |
| KR101151725B1 (en) | Method for Preparing Chungkukjang Cheese Using Enzyme Treated soybean | |
| KR20130010711A (en) | Mussel sauce and manufacturing method of the same | |
| CN115399448A (en) | Preparation method of duck meat paste | |
| KR100537814B1 (en) | A soused roe of alaskan pollack-flavored seasoning and processed foodstuffs thereof | |
| JPS591465B2 (en) | Edible natural antioxidants and their production method | |
| Muangrod et al. | Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate | |
| CN1628541A (en) | Method for producing protein mesenchyme originated from animal protein and food containing said protein mesenchyme | |
| CN106942691B (en) | Concentrated chicken juice and preparation method thereof | |
| Puspitasari et al. | Physicochemical properties of apple snail protein hydrolysate (Pila ampullacea) and its potential as flavor enhancer | |
| JP2009296918A (en) | Food quality improver | |
| JP2009125052A (en) | Brewing food containing soybean peptide | |
| KR20200098931A (en) | Manufacturing method of nature seasoning with nature materials and so on | |
| CN110547439A (en) | Oyster juice and compound preparation method based on low-salt fermentation process | |
| KR20200065128A (en) | Manufacturing Poultry jerky using ultrasonics wave curing and superheated steam method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |