CN115590155B - Manufacturing method of preserved meat without adding sodium nitrite - Google Patents

Manufacturing method of preserved meat without adding sodium nitrite Download PDF

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CN115590155B
CN115590155B CN202211178299.0A CN202211178299A CN115590155B CN 115590155 B CN115590155 B CN 115590155B CN 202211178299 A CN202211178299 A CN 202211178299A CN 115590155 B CN115590155 B CN 115590155B
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salt
pickling
pork
red
water
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CN115590155A (en
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黄业传
彭春雷
张喜才
王劲松
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Jingchu University of Technology
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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
    • 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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L13/70—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
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    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • 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
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention discloses a method for manufacturing preserved meat without adding sodium nitrite, and belongs to the technical field of food processing. The method comprises the following steps: s101: taking red or orange vegetables as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, fermenting for 24-48 hours, and separating to obtain pickle water; s102: adding pickling auxiliary materials into pickle water to obtain pickling liquid, injecting the pickling liquid into pork for pickling, smearing dry salt on the surface of the pork, and cleaning the salt on the surface and draining water after pickling is completed; s103: fermenting at 20-30deg.C for 24-48 hr; s104: and (5) performing liquid fumigation and drying on the fermented pork to obtain the preserved pork. In the patent, sodium nitrite is not added, but pickle water is added for pickling and fermentation, so that the nitrite content in the finished preserved meat can be obviously reduced and the quality of the preserved meat can be improved on the premise of replacing nitrite color development effect in the traditional process.

Description

Manufacturing method of preserved meat without adding sodium nitrite
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for manufacturing preserved meat without adding sodium nitrite.
Background
The cured meat product is a traditional meat product with long history in China, and has the characteristics of attractive color, rich flavor, good storability, convenience in eating and the like. Nitrite plays a dominant role in the processing of cured products, as it plays an important role in the color development, bacteriostasis, flavoring, antioxidation, etc. of cured products. However, nitrite has great harm to human health, and can oxidize normal oxygen-carrying low-iron hemoglobin in blood into methemoglobin, so that oxygen carrying capacity is lost to cause tissue hypoxia, poisoning can be caused by taking 0.2-0.5 g by adults, and death can be caused by 3 g. Meanwhile, nitrite has carcinogenicity, and reacts with secondary amine, tertiary amine, amide and the like in food under the environment of gastric acid and the like to generate strong carcinogen nitrosamine, and the nitrosamine can enter the fetus body through placenta and has teratogenic effect on the fetus. At present, although many scholars are devoted to searching and researching nitrite substitutes, the best alternatives are not always found. Meanwhile, the traditional cured meat processing adopts a smoking technology, so that the finished product contains harmful substances such as benzopyrene and the like; in addition, the cured meat has serious fat oxidation during storage.
The pickle is a food which residents like, a plurality of families self-make pickle, and pickle water is often abandoned as a byproduct of pickle processing, so that resources are wasted and the environment is polluted to a certain extent. The pickle water often contains rich lactobacillus, pigment and some nutrient and functional substances extracted from vegetables. The use of kimchi processing byproducts for curing preserved meat products has not been reported at present.
Disclosure of Invention
In this patent, in preserved pork course of working, utilize red or orange vegetable raw materials to steep the pickle water that produces to carry out pickling and fermentation to the meat raw materials, can reach better color development, antioxidation, increase quality and promote the effect of security. The method mainly utilizes the comprehensive effects of nitrous acid generated in the pickle fermentation process, natural red pigment, nitrate, vitamin C, antioxidant substances contained in vegetables, lactobacillus fermentation and the like, and better replaces the color development effect of sodium nitrite. Meanwhile, some active biological components and flavor substances in the vegetables enter the preserved meat along with the pickle water, so that the taste of the preserved meat can be enriched, and the quality of the preserved meat can be improved. In addition, the cured meat is smoked by the liquid fumigant and is subjected to film coating preservation, so that the safety and the shelf life of the cured meat product are improved. Therefore, the preserved meat developed by the patent is safer than traditional process products, and has better quality and shelf life.
The embodiment of the invention provides a method for preparing preserved meat without adding sodium nitrite, which comprises the following steps:
s101: the method is characterized in that red or orange vegetables are used as raw materials, mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and Pediococcus pentosaceus are used as fermentation strains, fermentation is carried out for 24-48 hours, and pickle water with high nitrite content (relative value, actually the nitrite content is not very high) and lactobacillus growth in a peak period is obtained through separation. The remaining kimchi may be further fermented or prepared into a corresponding product or added to food as an additive, etc. In this step, the fermentation time is slightly shorter than that of the conventional kimchi; if the fermentation time is too short, the yields of nitrite and lactic acid bacteria are not sufficient; if the fermentation time is too long, the lactic acid bacteria die partially and the nitrite is partially analyzed or consumed.
S102: adding pickling auxiliary materials into pickle water to obtain pickling liquid, injecting the pickling liquid into pork for pickling, smearing dry salt on the surface of the pork, and cleaning the salt on the surface and draining water after pickling is completed; wherein the use amount of the pickle water is 12-18% of the weight of pork, and the pickling conditions are as follows: the temperature is 3-5 ℃ and the time is 18-30h. Wherein, the pickling auxiliary material comprises monascus red pigment and does not comprise nitrite, and the dosage of the monascus red pigment can be specifically 0.01-0.05% of the weight of pork; in the step, a very small amount of monascus red pigment can be adopted to be matched with pickle water and the like for coloring; in the prior art, if the monascus red pigment with such a low content is adopted for color development, the color development effect is not good, and the color development effect of nitrous acid is not achieved. Through the injection mode, not only can the color of the preserved meat be more uniform, but also the pickling efficiency can be improved. Before curing, the pork can be processed into strips; specifically, pork is cut into strips of about 20cm long and about 5cm wide.
S103: fermenting at 20-30deg.C for 24-48 hr. In the step, lactobacillus in the pickle water is utilized to ferment pork, so that the taste of preserved meat is improved, and the color development effect is improved.
S104: and (5) performing liquid fumigation on the fermented pork and drying to obtain the preserved pork.
Wherein in step S101, the red or orange vegetable material is selected from red heart radish, carrot, red amaranth stalk, and the like. Wherein, the processing process of the red heart radish is as follows: removing the parts which are not suitable for processing (such as coarse skin, old tendons, fibrous roots, and rotten spots, etc., and the like), airing (removing 10-20% of water), cleaning, airing, cutting into blocks, etc. The carrot processing process comprises the following steps: removing the parts which are not suitable for processing, cleaning, airing, dicing and the like. The processing process of the red amaranth stems comprises cutting, cleaning, draining and the like.
Specifically, in step S101, the fermentation process specifically includes: mixing the raw materials with fermented salt water at a weight ratio of 1:1.5-2.5, adding into pickle jar, inoculating mixed strain, covering jar cover, sealing jar edge with water, and fermenting at 20-30deg.C for 24-48 hr. The preparation process of the fermented brine comprises the following steps: preparing 5-7wt% of salt water, adding CaCl 0.02-0.1wt% of salt water 2 Filtering after fully dissolving, and adding pickle auxiliary materials to obtain brine. The inoculation amount of the mixed strain is 3-5% of the total volume of the raw material and the fermentation brine.
In step S101, the sources of the mixed strains are: lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus are mixed according to the mass ratio of 1-3:1-3:1 after being respectively subjected to expansion culture. The total bacterial count reaches 10 after the expansion culture 8 cfu/mL.
In step S101, the pickle auxiliary materials include white spirit, white sugar, dry red pepper, dried ginger, star anise, dry red pepper, and the like. The specific materials can be adjusted according to taste requirements, such as no dry red pepper and dry ginger. Specifically, based on the weight of the fermented brine: 1-3% of white wine, 1-3% of white sugar, 0.2-0.8% of dry red pepper, 0.1-0.5% of dried ginger, 0.05-0.2% of star anise and 0.05-0.2% of dry red pepper. Preferably, the pickle auxiliary materials comprise white spirit, white sugar, dry red pepper, dried ginger, star anise and dry red pepper, wherein the white spirit is 2%, the white sugar is 2%, the dry red pepper is 0.5%, the dried ginger is 0.3%, the star anise is 0.1% and the dry red pepper is 0.1%.
In step S102, the pickling auxiliary materials include table salt, monascus red pigment, sodium erythorbate, cooking wine, white granulated sugar and the like. Based on the weight of pork: the edible salt is 1.2-1.8%, monascus red pigment is 0.01-0.04%, sodium erythorbate is 0.01-0.05%, cooking wine is 0.5-2.0%, and white granulated sugar is 0.5-2.0%. Preferably, the salt is 1.5%, the monascus red pigment is 0.02%, the sodium erythorbate is 0.03%, the cooking wine is 1.0%, and the white granulated sugar is 1.0%.
Specifically, in step S102, the application of salt on the pork surface specifically includes: mixing salt with small amount of fructus Zanthoxyli, parching until salt turns yellow to obtain parched salt, and coating the parched salt on pork surface, wherein the dosage of parched salt is 0.8-1.2% of pork weight. This procedure is used to give the cured meat a better colour. The dosage of the red pepper is less than 20 percent of the weight of the salt.
In step S104, the smoking process specifically includes:
s401, liquid fumigation: soaking in diluted fumigating liquid for 2-3 hr.
S402, drying: preheating at 40-60deg.C for 2-4 hr, drying at 55-60deg.C for 36-48 hr, and turning over for 1 time.
S403, coating: immersing dried pork in acetic acid solution containing chitosan, nisin and sodium erythorbate for 1.5-3.0 min, and draining.
S404, air drying: hanging for 12-24 hours at a ventilation place, and then vacuum packaging to obtain the product.
Specifically, in step S401, the dilution magnification is 15 to 25 times, specifically, may be 20 times. In the step S403, the mass concentration of chitosan is 0.6-1.0%, the concentration of nisin is 0.4-0.6g/L, the mass concentration of sodium erythorbate is 0.5-2.0%, and the volume concentration of acetic acid is 0.2-1.0%.
Specifically, the embodiment of the invention provides a preparation method of preserved meat without adding sodium nitrite, which comprises the following steps of
(1) Preparing pickle water: the method comprises the steps of taking red or orange vegetables as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, mixing the raw materials with fermentation brine according to a weight ratio of 1:1.5-2.5, adding the mixture into a pickle jar, inoculating the mixed strains, covering a jar cover, sealing the jar edge with water, fermenting for 24-48 hours at 20-30 ℃, and separating to obtain pickle water. Wherein the red or orange vegetable material is selected from red heart radish, carrot or red amaranth stalk, etc.; the mixed strain is prepared by mixing lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus according to a mass ratio of 1-3:1-3:1, and the inoculation amount of the mixed strain is 3-5% of the total volume of the raw materials and the fermentation brine; the pickle auxiliary materials comprise white spirit, white sugar, dry red pepper, dried ginger, star anise, dry red pepper and the like.
(2) Pickling: adding pickling auxiliary materials into the pickle water to obtain pickling liquid, injecting the pickling liquid into pork, smearing fried salt on the surface of the pork, pickling for 18-30h at 3-5 ℃, and washing the salt on the surface and filtering out water after pickling. Wherein the amount of the pickle water is 12-18% of the weight of pork, and the amount of the stir-fried salt is 0.8-1.2% of the weight of pork. The pickling auxiliary materials comprise salt, monascus red pigment, sodium erythorbate, cooking wine, white granulated sugar and the like; the stir-fried salt is prepared by mixing and stir-frying salt and a small amount of red pepper.
(3) Fermentation: fermenting at 20-30deg.C for 24-48 hr.
(4) Liquid fumigation: soaking in the fumigating liquid for 2-3 hours.
(5) And (3) drying: preheating at 40-60deg.C for 2-4 hr, drying at 55-60deg.C for 36-48 hr, and turning over for 1 time.
(6) And (3) coating: immersing dried pork in acetic acid solution containing chitosan, nisin and sodium erythorbate for 1.5-3.0 min, and draining.
(7) And (3) air drying: hanging for 12-24 hours at a ventilation place, and then vacuum packaging to obtain the product.
The method of the invention has the following advantages:
1. the safety is higher: nitrite is not added in the processing, but the synergistic effect of nitrous acid generated by pickle fermentation, added monascus red pigment, red pigment in plant raw materials, nitrate, antioxidant substances, lactobacillus fermentation and the like is utilized, so that the preserved meat can achieve ideal color development effect, and nitrite residues in preserved meat finished products are obviously reduced; in addition, the smoke solution is adopted to replace the traditional smoke process, so that the safety is higher.
2. Flavor improvement: the preserved meat can generate special flavor components in the fermentation of lactobacillus in the pickle water; in addition, some flavor substances in the pickle water and vegetables can be mixed, so that the flavor of the preserved meat is more various.
3. Nutrition increase: absorbs the nutrition and functional components in partial vegetables, such as vitamins, flavone, carotenoid, etc.
4. Quality is increased: the color of the new process preserved meat product is equivalent to that of the traditional preserved meat; the taste is better than that of the traditional preserved meat, and the taste is softer because the moisture content is higher than that of the traditional preserved meat; the quality guarantee period is equivalent to that of the traditional preserved meat, and the quality guarantee period of the high-moisture preserved meat is completely ensured under the effects of microbial fermentation, film coating preservation, natural antioxidant substances in vegetables and the like although the moisture content of the new process product is higher.
Drawings
Fig. 1 is a flowchart of a method for producing preserved meat without adding sodium nitrite according to an embodiment of the present invention.
Detailed Description
The present invention will be described in further detail below in order to make the objects, technical solutions and advantages of the present invention more apparent.
Example 1
The first embodiment provides a method for manufacturing preserved meat without adding sodium nitrite, which comprises the following steps:
(1) Vegetable treatment: selecting fresh red-heart radishes, carrots and red amaranth, removing unsuitable processing parts such as coarse skin, old tendons, fibrous roots and lesions, airing the red-heart radishes properly, and dehydrating 10%. Washing and air drying red heart radish and carrot, cutting into blocks, cutting off amaranth stalk properly, dripping dry clear water for standby.
(2) And (3) strain expansion culture: lactobacillus plantarum, leuconostoc mesenteroides and Pediococcus pentosaceus are respectively activated, and after the expansion cultureThe total bacterial count reaches 10 8 cfu/mL.
(3) Preparing fermented brine: preparing fermented brine according to the mass ratio of raw materials to the fermented brine of 1:2; the preparation process of the fermented brine comprises the following steps: preparing 6wt% of brine, and adding CaCl with the mass of 0.05% of the brine 2 After fully dissolving and filtering, adding 2% of white spirit, 2% of white sugar, 0.5% of dry red pepper, 0.3% of dried ginger, 0.1% of star anise and 0.1% of dry red pepper according to the weight of the brine, and wrapping the spice with gauze.
(4) Preparing pickle water: cleaning and sterilizing pickle jar, adding raw materials into 1/3 jar, adding perfume bag, adding rest raw materials, adding salt water to 2-3 inch distance from jar mouth, inoculating mixed strain 3% (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus=2:2:1) after expanded culture, covering jar cover, sealing jar with salt water, fermenting at 25deg.C for 36 hr, wherein lactobacillus content and nitrite content are both in peak period, and filtering to obtain red pickle water.
(5) Pickling: selecting longest muscle of pig back, shaving residual hair and dirt, cleaning, trimming along edge, and cutting into strips with length of about 20cm and width of about 5 cm. Red pickle water with 15 percent of meat weight is prepared, and pickle auxiliary materials (calculated by the weight of the meat) are added into the pickle water: salt 1.5%, monascus red pigment 0.02%, sodium erythorbate 0.03%, cooking wine 1% and white granulated sugar 1%; stirring and dissolving uniformly, and filtering. Then the pickle water mixed pickling liquid is injected into the meat blocks, and the surface of the meat blocks is coated with stir-fried salt (the salt is fried until the salt turns yellow after being mixed with a small amount of red pepper) accounting for 1 percent of the weight of the meat, the meat blocks are pickled for 24 hours at the temperature of 4 ℃, and then the surface salt is washed and dried, and the water is filtered.
(6) Fermentation: fermenting at 25deg.C for 36 hr.
(7) Liquid fumigation: soaking in 5% smoke solution for 2.5 hr.
(8) And (3) drying: after preheating for 3 hours at 50 ℃, drying for 36 hours at 60 ℃ and turning over for 1 time in the middle.
(9) And (3) coating: chitosan with deacetylation degree of about 90% is adopted, the concentration of the chitosan is 0.8wt%, 0.8% acetic acid solution is used for dissolving under heating, nisin (the dosage is 0.5 g/L) and 1% sodium erythorbate are added, and the mixture is stirred and dissolved and then placed in a refrigerator for overnight, so that a clear solution is obtained. The dried bacon is immersed in the chitosan solution for 2 minutes and drained.
(10) And (3) packaging: hanging for 12 hours at a ventilation place, and then vacuum packaging to obtain the finished preserved meat.
Example two
The second embodiment provides a method for producing preserved meat without adding sodium nitrite, which comprises the following steps:
(1) Vegetable treatment: selecting fresh red-heart radish, carrot and red amaranth, removing unsuitable processing parts such as coarse skin, old tendons, fibrous roots and lesions, airing the red-heart radish properly, and dehydrating by 15%. Washing and air drying red heart radish and carrot, cutting into blocks, cutting off amaranth stalk properly, dripping dry clear water for standby.
(2) And (3) strain expansion culture: lactobacillus plantarum, leuconostoc mesenteroides and Pediococcus pentosaceus are respectively activated, and after the amplification culture, the total bacterial count reaches 10 8 cfu/mL.
(3) Preparing fermented brine: preparing fermented brine according to the mass ratio of raw materials to the fermented brine of 1:2; the preparation process of the fermented brine comprises the following steps: preparing 6wt% of brine, and adding CaCl with the mass of 0.05% of the brine 2 After fully dissolving and filtering, adding 2% of white spirit, 2% of white sugar, 0.5% of dry red pepper, 0.3% of dried ginger, 0.1% of star anise and 0.1% of dry red pepper according to the weight of the brine, and wrapping the spice with gauze.
(4) Preparing pickle water: cleaning and sterilizing pickle jar, adding raw materials into 1/3 jar, adding perfume bag, adding rest raw materials, adding salt water to 2-3 inch distance from jar mouth, inoculating 4% of mixed strain (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus=1:1:1), covering jar cover, adding salt water along jar edge to form water seal, fermenting at 20deg.C for 48 hr, wherein lactobacillus content and nitrite content are both in peak period, and filtering to obtain red pickle water.
(5) Pickling: selecting longest muscle of pig back, shaving residual hair and dirt, cleaning, trimming along edge, and cutting into strips with length of about 20cm and width of about 5 cm. Red pickle water accounting for 12 percent of the weight of meat is prepared, and pickle auxiliary materials (calculated by the weight of meat) are added into the pickle water: salt 1.5%, monascus red pigment 0.02%, sodium erythorbate 0.03%, cooking wine 1% and white granulated sugar 1%; stirring and dissolving uniformly, and filtering. Then the pickle water mixed pickling liquid is injected into the meat blocks, and the surface of the meat blocks is coated with stir-fried salt (the salt is fried until the salt turns yellow after being mixed with a small amount of red pepper) accounting for 1 percent of the weight of the meat, the meat blocks are pickled for 24 hours at the temperature of 4 ℃, and then the surface salt is washed and dried, and the water is filtered.
(6) Fermentation: fermenting at 20deg.C for 48 hr.
(7) Liquid fumigation: soaking in 5% fumigating solution for 2 hr.
(8) And (3) drying: after preheating for 3 hours at 50 ℃, drying for 48 hours at 55 ℃ with 1 turn in between.
(9) And (3) coating: chitosan with deacetylation degree of about 90% is adopted, the concentration of the chitosan is 0.7wt%, acetic acid solution with concentration of 0.6% is used for dissolving under heating, nisin (the dosage is 0.6 g/L) and sodium erythorbate with concentration of 1% are added, and the mixture is stirred and dissolved and then placed in a refrigerator for overnight, thus obtaining a clear solution. The dried bacon is immersed in the chitosan solution for 2 minutes and drained.
(10) And (3) packaging: hanging for 18 hours at a ventilation place, and then vacuum packaging to obtain the finished preserved meat.
Example III
The third embodiment provides a method for manufacturing preserved meat without adding sodium nitrite, which comprises the following steps:
(1) Vegetable treatment: selecting fresh red-heart radish, carrot and red amaranth, removing unsuitable processing parts such as coarse skin, old tendons, fibrous roots and lesions, airing the red-heart radish properly, and dehydrating by 20%. Washing and air drying red heart radish and carrot, cutting into blocks, cutting off amaranth stalk properly, dripping dry clear water for standby.
(2) And (3) strain expansion culture: lactobacillus plantarum, leuconostoc mesenteroides and Pediococcus pentosaceus are respectively activated, and after the amplification culture, the total bacterial count reaches 10 8 cfu/mL.
(3) Preparing fermented brine: preparing fermented brine according to the mass ratio of raw materials to the fermented brine of 1:2; preparation of fermented brineThe process is as follows: preparing 6wt% of brine, and adding CaCl with the mass of 0.05% of the brine 2 After fully dissolving and filtering, adding 2% of white spirit, 2% of white sugar, 0.5% of dry red pepper, 0.3% of dried ginger, 0.1% of star anise and 0.1% of dry red pepper according to the weight of the brine, and wrapping the spice with gauze.
(4) Preparing pickle water: cleaning and sterilizing pickle jar, adding raw materials into 1/3 jar, adding perfume bag, adding rest raw materials, adding salt water to 2-3 inch distance from jar mouth, inoculating 5% of mixed strain (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus=2:1:1), covering jar cover, adding salt water along jar edge to form water seal, fermenting at 30deg.C for 24 hr, wherein lactobacillus content and nitrite content are both in peak period, and filtering to obtain red pickle water.
(5) Pickling: selecting longest muscle of pig back, shaving residual hair and dirt, cleaning, trimming along edge, and cutting into strips with length of about 20cm and width of about 5 cm. Preparing red pickle water accounting for 18% of the meat weight, and adding pickling auxiliary materials (calculated by the meat weight) into the pickle water: salt 1.5%, monascus red pigment 0.02%, sodium erythorbate 0.03%, cooking wine 1% and white granulated sugar 1%; stirring and dissolving uniformly, and filtering. Then the pickle water mixed pickling liquid is injected into the meat blocks, and the surface of the meat blocks is smeared with fried salt (the salt is fried until the salt turns yellow after being mixed with the red pepper), the pickle water mixed pickling liquid is pickled for 24 hours at the temperature of 4 ℃, and then the salt on the surface is washed and dried, and the water is filtered.
(6) Fermentation: fermenting at 20deg.C for 48 hr.
(7) Liquid fumigation: soaking in 5% smoke solution for 3 hr.
(8) And (3) drying: after preheating for 3 hours at 50 ℃, drying for 48 hours at 60 ℃ with 1 turn in between.
(9) And (3) coating: chitosan with deacetylation degree of about 90% is adopted, the concentration of the chitosan is 0.8wt%, 1.0% acetic acid solution is used for dissolving under heating, nisin (the dosage is 0.4 g/L) and 1% sodium erythorbate are added, and the mixture is stirred and dissolved and then placed in a refrigerator for overnight, thus obtaining a clear solution. The dried bacon is immersed in the chitosan solution for 2 minutes and drained.
(10) And (3) packaging: hanging for 24 hours at a ventilation place, and then vacuum packaging to obtain the finished preserved meat.
Comparative example one
Comparative example one provides a preparation method of preserved meat, which adopts a traditional processing method and comprises the following steps:
(1) Pickling: selecting longest muscle of pig back, shaving residual hair and dirt, cleaning, trimming along edge, and cutting into strips with length of about 20cm and width of about 5 cm. Preparing a salt pickling solution with 15% of meat weight, and adding pickling auxiliary materials (calculated by the meat weight) into pickle water: 1.5% of salt, 0.015% of sodium nitrite, 0.03% of sodium erythorbate, 1% of cooking wine and 1% of white granulated sugar; stirring and dissolving uniformly, and filtering. Then injecting the pickling solution into the meat pieces, smearing fried salt (the salt is fried until the salt turns yellow after being mixed with a small amount of red pepper) accounting for 1 percent of the weight of the meat on the surfaces of the meat pieces, pickling for 24 hours at the temperature of 4 ℃, washing the salt on the surfaces, and filtering out water.
(2) And (3) drying: after preheating at 50℃for 3 hours, drying at 55℃for 48 hours and tumbling 1 time at 24 hours.
(3) And (3) smoking: smoking the dried meat strips: the smoking is carried out for 12 hours in the daytime and stopped at night, and the smoking temperature is 40-50 ℃ for 2 days continuously.
(4) And (3) packaging: hanging for 24 hours at a ventilation place, and then vacuum packaging to obtain the finished preserved meat.
Comparative example two
Comparative example two provides a preparation method of cured meat, which uses pickle water for curing, but adopts a conventional smoking process, comprising the following steps:
(1) Vegetable treatment: selecting fresh red-heart radishes, carrots and red amaranth, removing unsuitable processing parts such as coarse skin, old tendons, fibrous roots and lesions, airing the red-heart radishes properly, and dehydrating 10%. Washing and air drying red heart radish and carrot, cutting into blocks, cutting off amaranth stalk properly, dripping dry clear water for standby.
(2) And (3) strain expansion culture: lactobacillus plantarum, leuconostoc mesenteroides and Pediococcus pentosaceus are respectively activated, and after the amplification culture, the total bacterial count reaches 10 8 cfu/mL.
(3) Preparing fermented brine: preparing fermented brine according to the mass ratio of raw materials to the fermented brine of 1:2; the preparation process of the fermented brine comprises the following steps: preparing 6wt% of brine, and adding CaCl with the mass of 0.05% of the brine 2 After fully dissolving and filtering, adding 2% of white spirit, 2% of white sugar, 0.5% of dry red pepper, 0.3% of dried ginger, 0.1% of star anise and 0.1% of dry red pepper according to the weight of the brine, and wrapping the spice with gauze.
(4) Preparing pickle water: cleaning and sterilizing pickle jar, adding raw materials into 1/3 jar, adding perfume bag, adding rest raw materials, adding salt water to 2-3 inch distance from jar mouth, inoculating mixed strain 3% (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus=2:2:1) after expanded culture, covering jar cover, sealing jar with salt water, fermenting at 25deg.C for 36 hr, wherein lactobacillus content and nitrite content are both in peak period, and filtering to obtain red pickle water.
(5) Pickling: selecting longest muscle of pig back, shaving residual hair and dirt, cleaning, trimming along edge, and cutting into strips with length of about 20cm and width of about 5 cm. Red pickle water with 15 percent of meat weight is prepared, and pickle auxiliary materials (calculated by the weight of the meat) are added into the pickle water: salt 1.5%, monascus red pigment 0.02%, sodium erythorbate 0.03%, cooking wine 1% and white granulated sugar 1%; stirring and dissolving uniformly, and filtering. Then the pickle water mixed pickling liquid is injected into the meat blocks, and the surface of the meat blocks is coated with stir-fried salt (the salt is fried until the salt turns yellow after being mixed with a small amount of red pepper) accounting for 1 percent of the weight of the meat, the meat blocks are pickled for 24 hours at the temperature of 4 ℃, and then the surface salt is washed and dried, and the water is filtered.
(6) Fermentation: fermenting at 25deg.C for 36 hr.
(7) And (3) drying: after preheating at 50℃for 3 hours, drying at 55℃for 48 hours and tumbling 1 time at 24 hours.
(8) And (3) smoking: smoking the dried meat strips: the smoking is carried out for 12 hours in the daytime and stopped at night, and the smoking temperature is 40-50 ℃ for 2 days continuously.
(9) And (3) packaging: hanging for 24 hours at a ventilation place, and then vacuum packaging to obtain the finished preserved meat.
Comparative example three
The third comparative example provides a preparation method of cured meat, which adopts a conventional curing process, but adopts a liquid fumigation combined film coating process, and comprises the following steps:
(1) Pickling: selecting longest muscle of pig back, shaving residual hair and dirt, cleaning, trimming along edge, and cutting into strips with length of about 20cm and width of about 5 cm. Preparing a salt pickling solution with 15% of meat weight, and adding pickling auxiliary materials (calculated by the meat weight) into pickle water: 1.5% of salt, 0.015% of sodium nitrite, 0.03% of sodium erythorbate, 1% of cooking wine and 1% of white granulated sugar; stirring and dissolving uniformly, and filtering. Then injecting the pickling solution into the meat pieces, smearing fried salt (the salt is fried until the salt turns yellow after being mixed with a small amount of red pepper) accounting for 1 percent of the weight of the meat on the surfaces of the meat pieces, pickling for 24 hours at the temperature of 4 ℃, washing the salt on the surfaces, and filtering out water.
(2) Liquid fumigation: soaking in 5% fumigating solution for 2 hr.
(3) And (3) drying: after preheating at 50℃for 3 hours, drying at 55℃for 48 hours and tumbling 1 time at 24 hours.
(4) And (3) coating: chitosan with deacetylation degree of about 90% is adopted, the concentration of the chitosan is 0.8wt%, acetic acid solution with concentration of 0.6% is used for dissolving under heating, nisin (the dosage is 0.5 g/L) and sodium erythorbate with concentration of 1% are added, and the mixture is stirred and dissolved and then placed in a refrigerator for overnight, thus obtaining a clear solution. The dried bacon is immersed in the chitosan solution for 2 minutes and drained.
(5) And (3) packaging: hanging for 24 hours at a ventilation place, and then vacuum packaging to obtain the finished preserved meat.
The index pairs of the first and three comparative examples are shown in table 1. As can be seen from the table, after the process is improved, the moisture content is higher than that of the traditional process, and the texture score is obviously higher than that of the traditional process; example 1 can obviously inhibit fat and protein oxidation in preserved meat refrigeration; although no exogenous sodium nitrite is added, the color development effect and the color grading are almost equivalent to those of the traditional process, and the nitrite content in the product is greatly reduced; in addition, the total bacterial count of the product is reduced, and the shelf life is prolonged. Meanwhile, the two groups of flavors and taste qualities of the pickle water fermentation are obviously higher than those of the pickle water fermentation without addition, and possibly, some flavor substances are generated by fermentation, and in addition, some nutrition and flavor substances in the pickle enter the preserved meat, so that the pickle water fermentation method can be well coordinated with the flavor of the preserved meat.
Table 1 comparison of quality data of bacon prepared in example one and each comparative example
Index (I) Comparative example 1 Comparative example 2 Comparative example 3 Example 1
Moisture content (%) 36.46 37.82 43.31 41.53
pH 5.69 5.37 5.74 5.43
TBARS（mg MDA/kg） 1.45 1.23 1.07 0.92
Carbonyl number (nmol/mg) 38.53 31.76 26.84 24.31
Nitrite (mg/kg) 13.31 3.48 11.49 2.05
L (brightness value) 15.4 14.9 17.3 16.9
a (redness value) 9.1 8.4 8.9 8.7
Bacterial count (log CFU/g) 6.86 6.04 6.23 5.37
Comprehensive sensory scoring 5.5 5.8 5.9 6.2
Sensory-color 5.7 5.4 5.9 5.8
Sensory-texture 4.8 5.1 6.2 6.3
Sensory-flavor 5.6 5.9 5.6 6.2
Sensory-taste 5.2 5.8 5.4 6.2
Note that: the higher the score in the range of 1-9 points, the better the quality (9 points are very liked, 5 points are neither liked nor offensive, 1 point is very disliked) with a nine point score; the indexes are all measured after 180 days of cold storage.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.

Claims (5)

1. The preparation method of the preserved meat without adding sodium nitrite is characterized by comprising the following steps of:
s101: taking red or orange vegetables as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, fermenting for 24-48 hours, and separating to obtain pickle water with high nitrite content and high lactobacillus growth in peak period;
s102: adding pickling auxiliary materials into pickle water to obtain pickling liquid, injecting the pickling liquid into pork for pickling, smearing dry salt on the surface of the pork, and cleaning the salt on the surface and draining water after pickling is completed; wherein the use amount of the pickle water is 12-18% of the weight of pork, and the pickling conditions are as follows: the temperature is 3-5 ℃ and the time is 18-30 hours, and the pickling auxiliary materials comprise monascus red pigment and do not comprise nitrite;
s103: fermenting at 20-30deg.C for 24-48 hr;
s104: performing liquid fumigation and drying on the fermented pork to obtain preserved meat;
in step S101, the red or orange vegetable raw material is selected from red-heart radish, carrot and red amaranth stalk, and the red-heart radish is processed by the following steps: removing parts which are not suitable for processing, airing, cleaning, airing and dicing; the carrot processing process comprises the following steps: removing parts which are not suitable for processing, cleaning, airing and dicing; the processing process of the red amaranth stems comprises cutting, cleaning and draining;
in step S101, the fermentation process specifically includes: mixing the raw materials with fermented brine according to a weight ratio of 1:1.5-2.5, adding into a pickle jar, inoculating mixed strains, covering a jar cover, sealing the jar edge with water, and fermenting at 20-30deg.C for 24-48 hr; the preparation process of the fermented brine comprises the following steps: preparing 5-7wt% of salt water, adding CaCl 0.02-0.1wt% of salt water 2 Filtering after fully dissolving, and adding pickle auxiliary materials to obtain brine; the inoculation amount of the mixed strain is 3-5% of the total volume of the raw material and the fermentation brine; the rest pickle continues to ferment or prepare corresponding products or is added into food as additive;
in step S101, the sources of the mixed strains are: lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus are mixed according to the mass ratio of 1-3:1-3:1 after being respectively subjected to expansion culture;
in step S104, specifically, the method includes:
s401, liquid fumigation: soaking in diluted fumigating liquid for 2-3 hr;
s402, drying: preheating at 40-60deg.C for 2-4 hr, drying at 55-60deg.C for 36-48 hr, and turning over for 1 time;
s403, coating: immersing dried pork in acetic acid solution containing chitosan, nisin and sodium erythorbate for 1.5-3.0 min, and draining;
s404, air drying: hanging for 12-24 hours at a ventilation place, and then vacuum packaging to obtain the product.
2. The method for producing a preserved meat without adding sodium nitrite according to claim 1, wherein in step S101, the kimchi auxiliary materials include white spirit, white sugar, dry red pepper, dried ginger, star anise and dry red pepper; based on the weight of the fermented brine: 1-3% of white wine, 1-3% of white sugar, 0.2-0.8% of dry red pepper, 0.1-0.5% of dried ginger, 0.05-0.2% of star anise and 0.05-0.2% of dry red pepper.
3. The method for producing a sodium nitrite free preserved meat according to claim 1, wherein in step S102, the pickling auxiliary materials include salt, monascus red pigment, sodium erythorbate, cooking wine and white granulated sugar, based on the weight of pork: the edible salt is 1.2-1.8%, monascus red pigment is 0.01-0.04%, sodium erythorbate is 0.01-0.05%, cooking wine is 0.5-2.0%, and white granulated sugar is 0.5-2.0%.
4. The method for producing cured meat without adding sodium nitrite according to claim 1, wherein in step S102, the application of salt on the surface of pork specifically comprises: mixing salt and fructus Zanthoxyli, parching to yellow to obtain parched salt, and coating the parched salt on pork surface with the amount of parched salt of 0.8-1.2% of pork weight.
5. The method for producing a cured meat without sodium nitrite addition according to claim 1, wherein in step S401, the dilution ratio is 15 to 25 times; in the step S403, the mass concentration of chitosan is 0.6-1.0%, the concentration of nisin is 0.4-0.6g/L, the mass concentration of sodium erythorbate is 0.5-2.0%, and the volume concentration of acetic acid is 0.2-1.0%.
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