CN115413764B - Preparation method of high-stability natural heterocyclic amine inhibitor and application of high-stability natural heterocyclic amine inhibitor in pre-roasted chicken breast - Google Patents
Preparation method of high-stability natural heterocyclic amine inhibitor and application of high-stability natural heterocyclic amine inhibitor in pre-roasted chicken breast Download PDFInfo
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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
- A23L13/50—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
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Abstract
The invention relates to a preparation method of a high-stability natural heterocyclic amine antidote and application thereof in pre-baking chicken breast. The method comprises the following steps: anthocyanin (cyanidin-3-O-glucoside), methyl cinnamate and biological enzyme preparation (novozym 435 lipase) are mixed and synthesized under the action of supercritical fluid to obtain cinnamoyl anthocyanin; self-assembling the cinnamoyl anthocyanin by using casein after acid thermal denaturation to form casein-cinnamoyl anthocyanin nano particles, and freeze-drying to obtain the natural heterocyclic amine antidote. The high-stability natural heterocyclic amine antidote is used for preparing pre-roasted chicken breast. According to the invention, the acylated cinnamoyl anthocyanin subjected to steady-state treatment is added into the marinade before baking, so that the method has a detoxifying effect on cancerogenic heterocyclic amine compounds generated in the high-temperature baking process, reduces the content of the cancerogenic heterocyclic amine compounds in the finished product of the baked chicken breast, ensures that the obtained product meets the taste and flavor, and can also ensure nutrition and health.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of a high-stability natural heterocyclic amine inhibitor and application of the high-stability natural heterocyclic amine inhibitor in pre-baking chicken breast.
Background
The chicken breast meat is rich in protein and low in fat content, and has a great market demand as an enthusiastic food raw material for modern healthy foods and fat-reducing people. However, chicken breast meat has loose meat quality and general taste, and the steamed chicken breast meat has hard meat quality and is not easy to fall down. The high-temperature baking can cause Maillard reaction of protein and reducing sugar, improve the taste and appearance color of chicken breast, and the obtained chicken breast product has delicate taste and tender inside, and bright-burnt color can improve the organoleptic value of chicken breast product. However, in the high-temperature baking process, chicken breast rich in animal-derived proteins is easy to generate heterocyclic amine compounds with potential carcinogenic toxicity in the process.
Heterocyclic amine compounds (HCAs) are a class of chicken breast meat products which are easy to form in the hot processing process of animal-derived protein-rich chicken breast meat products, and have the effect of carcinogenic mutagenesis. Related studies have also shown that long-term ingestion of foods containing heterocyclic amine compounds can significantly increase the probability of cancer. Therefore, with the popularization of nutrition and health knowledge and the gradual increase of nutrition consciousness of consumers, the market sales and popularization degree of the baked instant food are not high.
Therefore, in order to further improve the taste and the added value of the chicken breast, development of a chicken breast product which is convenient, delicious, nutritional and safe is needed.
Disclosure of Invention
The invention provides a preparation method of a high-stability natural heterocyclic amine inhibitor and application of the high-stability natural heterocyclic amine inhibitor in pre-roasted chicken breast. The heat-resistant anthocyanin obtained by the preparation method of the acyl stabilization technology through adding the cinnamoyl anthocyanin can be difficult to decompose in the high-temperature processing process, and meanwhile, the content of heterocyclic amine compounds can be obviously reduced, so that the chicken breast product can obtain better taste and color in the baking process, and can also ensure nutrition and health.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a high-stability natural heterocyclic amine antidote comprises the following steps:
(1) Anthocyanin (cyanidin-3-O-glucoside), methyl cinnamate and biological enzyme preparation (novozym 435 lipase) are mixed and synthesized under the action of supercritical fluid to obtain cinnamoyl anthocyanin;
(2) Self-assembling the cinnamoyl anthocyanin by using casein after acid thermal denaturation to form casein-cinnamoyl anthocyanin nano particles, and freeze-drying to obtain the natural heterocyclic amine antidote.
Preferably, in the step (1), the mass ratio of anthocyanin and methyl cinnamate is in the range of 1 (200-500), and the mass ratio of anthocyanin and biological enzyme is in the range of 1 (10-50).
Preferably, in the step (1), the supercritical fluid synthesis condition is that the temperature is 32-40 ℃, the pressure is 8-32MPa, and the time is 60-90min.
Preferably, in the step (2), casein is subjected to acid heat denaturation, and then cinnamoyl anthocyanin is subjected to self-assembly to form casein-cinnamoyl anthocyanin nano particles, wherein the acid heat denaturation condition is that pH=5.3-5.7, and the temperature is 75-85 ℃, and the temperature is heated for 25-35min.
Further preferably, the acid thermal denaturation conditions are such that the pH= 5.5,80 ℃is heated for 30min.
Preferably, in step (2), the self-assembly conditions are: mixing casein and cinnamoyl anthocyanin solution according to a solid-to-liquid ratio of 1 (45-55), and performing ultrasonic treatment under the following conditions: 15-25KHz,180-220W ultrasonic for 25-35min.
Further preferably, casein (2 mg/mL) is mixed with cinnamoyl anthocyanin solution 1:50 (w/v) and then sonicated under the following conditions: 20KHz,200W ultrasound for 30min.
The high-stability natural heterocyclic amine antidote is used for preparing pre-roasted chicken breast.
Preferably, the marinade for the pre-roasted chicken breast comprises the following components in parts by weight:
35-45 parts of soy sauce, 8-12 parts of white sugar, 8-12 parts of cooking wine, 8-12 parts of soybean paste, 8-12 parts of pepper, 10-14 parts of cinnamon, 4-8 parts of star anise, 6-10 parts of clove, 2-4 parts of salt, 75-85 parts of pure water and 0.2-0.5 part of natural heterocyclic amine antidote.
Preferably, the preparation method of the pre-roasted chicken breast comprises the following steps:
step one: trimming and deodorizing chicken breast raw materials: selecting chicken breast meat with better quality, removing fascia, washing with clear water, trimming chicken breast meat into uniform blocks, adding cooking wine, grabbing, and soaking;
step two, marinade preparation;
step three, ultrasonic pickling: the chicken breast meat treated in the first step and the marinade in the second step are put into ultrasonic equipment together for curing;
and step four, baking at high temperature: baking the chicken breast meat pickled in the third step to caramel color;
and fifthly, cooling and packaging: rapidly cooling the roasted chicken breast meat under cold air, and bagging and vacuumizing by adopting a vacuum packaging bag;
step six, quick freezing: and (5) rapidly freezing the packed chicken breast.
Preferably, the ultrasonic curing conditions in the third step are 20-40kHz,200-300W and 30-60min, and the fifth step is 4 DEG C
Cooling rapidly under cold air;
in the sixth step, quick freezing is carried out at-45 ℃.
Compared with the prior art, the invention has the beneficial effects that:
the produced roasted chicken breast meat keeps the external delicate internal tender taste and the bright burnt yellow color after being roasted at high temperature, and can bring up the purchasing desire of consumers. Meanwhile, the cinnamoyl anthocyanin after the acylation steady-state treatment is added into the marinade before baking, so that the method has a detoxifying effect on cancerogenic heterocyclic amine compounds generated in the high-temperature baking process, reduces the content of the cancerogenic heterocyclic amine compounds in the finished product of the baked chicken breast, ensures that the obtained product meets the taste and flavor, and can also ensure nutrition and health.
Drawings
FIG. 1 is a graph showing the effect of different acylation conditions (A: anthocyanin to methyl cinnamate mass ratio, B: anthocyanin to biological enzyme mass ratio, C: temperature, and D: supercritical pressure) on anthocyanin acyl conversion.
FIG. 2, effect of different preparation conditions (A: casein concentration, B: temperature, C: time, and D: pH) on casein carrier.
FIG. 3 effect of antidote addition on the appearance of roasted chicken breast (230 ℃,40 min).
FIG. 4 high performance liquid chromatography of 11 heterocyclic amine mixed standard solutions followed by UV detection (FIG. 4A) and fluorescence detection (FIG. 4B) profiles.
FIG. 5 is a liquid chromatograph comparing the heterocyclic amine in the breast of a roasted chicken after treatment with the natural heterocyclic amine antidote and the cinnamoyl C3G nano antidote prepared in example 3.
Detailed Description
In order to make the objects, technical solutions and some of the present invention more clear, the technical solutions of the present invention will be described in detail below. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, based on the examples herein, which are within the scope of the invention as defined by the claims, will be within the scope of the invention as defined by the claims.
Example 1
Step one, preparing a natural heterocyclic amine antidote: anthocyanin (cyanidin-3-O-glucoside), methyl cinnamate and biological enzyme preparation (novozym 435 lipase) are mixed and then synthesized under the action of supercritical fluid, wherein the mixing proportion range of anthocyanin and methyl cinnamate is 1:450, the mixing proportion range of anthocyanin and biological enzyme is 1:40, and the supercritical fluid synthesis condition is that the temperature is 37 ℃ and the pressure is 30MPa.
Step two: self-assembling the cinnamoyl anthocyanin by using casein after acid thermal denaturation to form casein-cinnamoyl anthocyanin nano particles, and freeze-drying to obtain the natural heterocyclic amine antidote required in the patent.
Self-assembling the casein after acid thermal denaturation of the cinnamoyl anthocyanin to form casein-cinnamoyl anthocyanin nano-particles, wherein the acid thermal denaturation condition is that the pH= 5.5,80 ℃ is heated for 30min.
The conditions for self-assembly are: mixing casein and cinnamoyl anthocyanin solution according to a solid-to-liquid ratio of 1:52, and performing ultrasonic treatment under the following conditions: 22KHz,210W ultrasound for 28min.
Example 2
Based on example 1, the conditions of step one were optimized. And (3) respectively adopting a single-factor experimental design to optimize the conditions of all experimental factors in the step one aiming at improving the acylation conversion rate of anthocyanin. The experimental conditions of FIG. 1A are that the optimization range of the mass ratio of anthocyanin to methyl cinnamate is 1:200-500, and the mass ratio of anthocyanin to biological enzyme is 1:30, and the supercritical temperature and pressure are respectively fixed at 36 ℃,20mpa and 60min. In the method shown in the figure 1B, the mass ratio optimization range of anthocyanin and biological enzyme is 1:10-50, and other factors are respectively carried out for 60min at the temperature of 1:300 and the temperature of 36 ℃ and the pressure of 20 Mpa; FIG. 1C is a view of the supercritical temperature range (32-40 ℃ C.) under conditions of 1:300,1:30, 30MPa,60min; the supercritical pressure optimization range examined in FIG. 1D is 8-32MPa, and the conditions of other factors are 1:300,1:30 and 36 ℃ for 60min.
The data in FIG. 1 show that the optimized esterification conversion (92.3%) can be obtained by performing C3G at a mass ratio of 1:300 with acylated ligand (methyl cinnamate) and a bio-enzyme mass ratio of 1:30 at 36℃and a pressure of 26MPa for 60min.
Example 3
Based on the optimized conditions in example 2, the conditions in step two were optimized. As shown in FIG. 2, 2A examined the effect of different casein concentrations (1-5 mg/mL) on casein particle size and zeta potential, at temperatures, times and pH values of 80℃for 60min and 5.5, respectively. FIG. 2B is an illustration of the optimization of different temperatures (40-120 ℃) with other conditions of 2mg/mL,60min and 5.5. FIG. 2C optimizes different self-assembly time ranges (0-120 min) of 2mg/mL,80℃and 5.5; the pH was optimized in the range of 4.6 to 7 for FIG. 2D, with other conditions of 2mg/mL,80℃and 60min.
The data in fig. 2 show that, in the self-assembly process of cinnamoyl C3G and casein, the variation of experimental conditions has a significant effect on the size and stability of heterocyclic amine antidote, wherein when casein is 2mg/mL, pH is adjusted to 5.5, and acid thermal denaturation is reacted at 80 ℃ for 30min, an optimized casein self-assembly carrier can be obtained.
In the step (2), the self-assembly conditions are: mixing casein and cinnamoyl anthocyanin solution according to a solid-to-liquid ratio of 1:50, and performing ultrasonic treatment under the following conditions: 20KHz,200W ultrasound for 30min. The heterocyclic amine antidote with stable system and even distribution can be obtained.
The preparation method of the finally optimized high-stability natural heterocyclic amine antidote comprises the following steps:
(1) Mixing anthocyanin (cyanidin-3-O-glucoside), methyl cinnamate and biological enzyme preparation (novozym 435 lipase), and synthesizing under the action of supercritical fluid to obtain cinnamoyl anthocyanin, wherein the mass ratio of C3G to acylated ligand (methyl cinnamate) is 1:300, the mass ratio of biological enzyme is 1:30, and the temperature is 36 ℃ and the pressure is 26 Mpa;
(2) Self-assembling the cinnamoyl anthocyanin by using casein after acid heat denaturation to form casein-cinnamoyl anthocyanin nano particles, and freeze-drying to obtain a natural heterocyclic amine antidote; wherein: casein 2mg/mL, pH is adjusted to 5.5, and acid thermal denaturation is carried out for 30min at 80 ℃ to obtain casein after acid thermal denaturation.
The conditions for self-assembly are: mixing casein after acid thermal denaturation with cinnamoyl anthocyanin solution according to a solid-to-liquid ratio of 1:50, and performing ultrasonic treatment under the following conditions: 20KHz,200W ultrasound for 30min.
Example 4
The high stability natural heterocyclic amine antidote prepared using the optimized conditions described in example 3 was used in the preparation of pre-roasted chicken breast.
The marinade for the pre-roasted chicken breast comprises the following components in parts by weight:
40 parts of soy sauce, 10 parts of white sugar, 10 parts of cooking wine, 10 parts of soybean paste, 10 parts of pepper, 12 parts of cinnamon, 6 parts of star anise, 8 parts of clove, 3 parts of salt, 80 parts of pure water and 0.3 part of natural heterocyclic amine antidote.
The preparation method of the pre-roasted chicken breast comprises the following steps:
step one: trimming and deodorizing chicken breast raw materials: selecting chicken breast meat with better quality, removing fascia, washing with clear water, trimming chicken breast meat into uniform blocks, adding cooking wine, grabbing, and soaking;
step two, marinade preparation;
step three, ultrasonic pickling: the chicken breast meat treated in the first step and the marinade in the second step are put into ultrasonic equipment together for curing;
and step four, baking at high temperature: baking the chicken breast meat pickled in the third step for 40 minutes at 230 ℃ and turning over and baking until caramel color is achieved every 10 minutes;
and fifthly, cooling and packaging: rapidly cooling the roasted chicken breast meat under cold air, and bagging and vacuumizing by adopting a vacuum packaging bag;
step six, quick freezing: and (5) rapidly freezing the packed chicken breast.
Preferably, the ultrasonic curing condition in the third step is 30kHz,250W and 40min, and the rapid cooling is carried out in the fifth step under the cold air of 4 ℃;
in the sixth step, quick freezing is carried out at-45 ℃.
In order to more intuitively compare the influence of the heterocyclic amine antidote on the meat product in the high-temperature baking process, fresh chicken breast meat is crushed into meat patties (20G) with the same size, and through the second to fourth steps, as shown in fig. 3, the meat patties without the heterocyclic amine antidote are burnt, the skin is black, the meat patties with the antidote added are 1mg/mL and 1mL, the color is golden, no obvious burnt paste exists, and the cinamoyl C3G can reduce the burnt paste in the chicken product baking process well, and improves the sensory quality of the product.
Example 5
Detoxification tests were performed using the high stability natural heterocyclic amine antidote described in example 3. The half-life comparison results of cyanidin-3-O-glucoside (C3G) and casein-cinnamoyl C3G nano antidote prepared in example 3 are shown in Table 1. As can be seen from Table 1, the half-life of the cinnamoyl C3G nano antidote prepared in example 3 is significantly longer than that of cyanidin-3-O-glucoside.
TABLE 1 half-life comparison of cyanidin-3-O-glucoside (C3G) and cinnamoyl C3G nanoantidotes
The ultraviolet (fig. 4A) and fluorescence (fig. 4B) spectra of the 11 heterocyclic amine mixed standard solutions and the heterocyclic amine content was changed before and after the addition of the highly stable heterocyclic amine antidote prepared in example 3, and the results are shown in fig. 5 and table 2.
TABLE 2 Effect of different heterocyclic amine antidote concentrations (cinnamoyl C3G) on the content of individual heterocyclic amines in roasted chicken breast
Compared with chicken breast meat without heterocyclic amine antidote (cinnamoyl C3G), the chicken breast meat is roasted at 230 ℃ for 40 minutes to generate a large amount of heterocyclic amine compounds. As can be seen from a comparison of the results of adding 1mg/ml of cinnamoyl C3G (FIG. 5), cinnamoyl C3G can significantly reduce the content of heterocyclic amine and inhibit the formation of heterocyclic amine.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (5)
1. The preparation method of the natural heterocyclic amine inhibitor with high stability is characterized by comprising the following steps of:
(1) Mixing cyanidin-3-O-glucoside, methyl cinnamate and novozym435 lipase, and synthesizing under the action of supercritical fluid to obtain cinnamoyl anthocyanin;
(2) Self-assembling the cinnamoyl anthocyanin by using casein after acid heat denaturation to form casein-cinnamoyl anthocyanin nano particles, and freeze-drying to obtain the natural heterocyclic amine inhibitor; in the step (1), the mass ratio range of the cyanidin-3-O-glucoside and the methyl cinnamate is 1 (200-500), and the mass ratio range of the cyanidin-3-O-glucoside and the novozym435 lipase is 1 (10-50); in the step (1), the supercritical fluid synthesis condition is that the temperature is 32-40 ℃, the pressure is 8-32MPa, and the time is 60-90 min; in the step (2), casein is subjected to acid thermal denaturation, and then cinnamoyl anthocyanin is subjected to self-assembly to form casein-cinnamoyl anthocyanin nano particles, wherein the acid thermal denaturation condition is that pH=5.3-5.7, and the temperature is 75-85 ℃, and the temperature is heated for 25-35 min; in the step (2), the self-assembly conditions are: mixing casein and cinnamoyl anthocyanin solution according to a solid-to-liquid ratio of 1 (45-55), and performing ultrasonic treatment under the following conditions: 15-25KHz,180-220W ultrasonic for 25-35min.
2. The use of the highly stable natural heterocyclic amine inhibitor obtained by the preparation method of claim 1 for preparing pre-roasted chicken breast.
3. Use according to claim 2, characterized in that the marinade of the pre-roasted chicken breast comprises the following components in parts by weight:
35-45 parts of soy sauce, 8-12 parts of white sugar, 8-12 parts of cooking wine, 8-12 parts of soybean paste, 8-12 parts of pepper, 10-14 parts of cinnamon, 4-8 parts of star anise, 6-10 parts of clove, 2-4 parts of salt, 75-85 parts of pure water and 0.2-0.5 part of natural heterocyclic amine inhibitor.
4. The use according to claim 2, wherein the preparation method of the pre-roasted chicken breast comprises the steps of:
step one: trimming and deodorizing chicken breast raw materials: selecting chicken breast meat with better quality, removing fascia, washing with clear water, trimming chicken breast meat into uniform blocks, adding cooking wine, grabbing, and soaking;
step two, marinade preparation;
step three, ultrasonic pickling: the chicken breast meat treated in the first step and the marinade in the second step are put into ultrasonic equipment together for curing;
and step four, baking at high temperature: baking the chicken breast meat pickled in the third step to caramel color;
and fifthly, cooling and packaging: quickly cooling the roasted chicken breast under cold air, and packaging by vacuum packaging bags, bagging and vacuumizing;
step six, quick freezing: and rapidly freezing the packaged chicken breast.
5. The method according to claim 4, wherein the ultrasonic curing conditions in the third step are 20-40kHz,200-300W and 30-60 min.
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| CN107535877A (en) * | 2017-10-27 | 2018-01-05 | 云南农业大学 | A kind of method of heterocycle amine content in reduction barbecue |
| CN111280403A (en) * | 2020-03-13 | 2020-06-16 | 江南大学 | Method for reducing heterocyclic amine content in fried chicken |
| CN113647574A (en) * | 2021-07-14 | 2021-11-16 | 潍坊和盛园食品有限公司 | Meal replacement chicken breast and preparation method thereof |
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| CN107535877A (en) * | 2017-10-27 | 2018-01-05 | 云南农业大学 | A kind of method of heterocycle amine content in reduction barbecue |
| CN111280403A (en) * | 2020-03-13 | 2020-06-16 | 江南大学 | Method for reducing heterocyclic amine content in fried chicken |
| CN113647574A (en) * | 2021-07-14 | 2021-11-16 | 潍坊和盛园食品有限公司 | Meal replacement chicken breast and preparation method thereof |
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| 黑米花色苷的酶法酰基化及产物稳定性研究;闫征;中国优秀博士学位论文全文数据库工程科学I辑(第第12期期);第B024-68页 * |
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