CN116420851A

CN116420851A - Extremely soft high-water-content instant-cooking air meat paste prefabricated vegetable and making method thereof

Info

Publication number: CN116420851A
Application number: CN202310487565.6A
Authority: CN
Inventors: 赵元晖; 陈泽凡; 赖依帆; 薛长湖; 高瑞昌; 刘天红; 白帆; 汪金林; 徐鹏; 王洪江; 王广威; 张绪清; 许贺; 赵一霖; 徐新星; 梁青平
Original assignee: Ocean University of China
Current assignee: Ocean University of China
Priority date: 2023-05-04
Filing date: 2023-05-04
Publication date: 2023-07-14

Abstract

The invention discloses a super-soft high-water-content instant-cooking air meat emulsion prefabricated vegetable and a manufacturing method thereof, and belongs to the technical field of meat emulsion products. The invention relates to a super-soft instant-cooking air meat paste prefabricated vegetable with high water content, which comprises the following raw materials in parts by mass: 100 parts of meat, 50 parts of egg white, 4-20 parts of edible starch, 0.08-0.4 part of compound phosphate and 1.1 part of flavoring powder; the meat is selected from one or more of fish meat of Basarus, carnis Pseudosciaenae, carnis sturgeon, carnis bovis Seu Bubali, carnis Sus Domestica and Carnis gallus Domesticus. The extremely soft ready-to-cook air meat emulsion prepared dish with high water content has higher water content, and after cooking, the meat emulsion is expanded continuously along with the increase of heating time, the volume is increased, the meat emulsion can float on the water surface when being directly cooked in boiling water, and the meat is not easy to slide and break after long-time cooking.

Description

Extremely soft high-water-content instant-cooking air meat paste prefabricated vegetable and making method thereof

Technical Field

The invention relates to the technical field of meat emulsion products, in particular to a soft ready-to-cook air meat emulsion prefabricated vegetable with high water content and a manufacturing method thereof.

Background

Most of traditional meat emulsion adopts a beating and crushing mode to treat the meat emulsion in the manufacturing process, so that salt-soluble protein in the meat emulsion is promoted to be separated out and crosslinked to form a compact reticular structure, and the cooked meat emulsion is more elastic and tasty in taste. And an appropriate amount of egg liquid and starch are added in the manufacturing process to promote the elasticity of the meat emulsion to be enhanced. The meat paste prepared dish with the extremely soft mouthfeel changes the knowledge of people on the strong elasticity of the traditional meat paste to a certain extent, and has wider application prospect (such as hot pot shops, young children and old people), but the meat paste prepared dish with the extremely soft mouthfeel is less common in the market.

Disclosure of Invention

The present invention aims to provide a ready-to-cook air meat emulsion prepared dish with extremely soft and high water content ("air meat slip") and a manufacturing method thereof, so as to solve the problems of the prior art. The preparation method is not only suitable for fish with short muscle fiber and low protein content, but also suitable for meat with high muscle fiber content, such as chicken breast, pig lean meat, beef lean meat and the like. The meat emulsion (i.e. the cooked meat emulsion preparation dish) manufactured by the method has higher water content, and after cooking, the meat emulsion is expanded continuously along with the increase of heating time, the volume is increased, the meat emulsion can float on the water surface when being directly cooked in boiling water, and the meat is not easy to slide and break after long-time cooking.

In order to achieve the above object, the present invention provides the following solutions:

one of the technical schemes of the invention is as follows: an extremely soft ready-to-cook air meat emulsion prepared dish with high water content comprises the following raw materials in parts by mass: 100 parts of meat, 50 parts of egg white, 4-20 parts of edible starch, 0.08-0.4 part of compound phosphate and 1.1 part of flavoring powder;

the meat is selected from one or more of bacon fish, tap fish, sturgeon fish, beef, pork and chicken.

Further, the edible starch comprises one or more of tapioca starch, corn starch and potato starch.

Further, the composite phosphate comprises the following components in parts by weight: 0.08 to 0.16 portion of sodium pyrophosphate, 0 to 0.12 portion of sodium tripolyphosphate and 0 to 0.12 portion of sodium hexametaphosphate.

Further, the flavoring powder comprises the following components in parts by weight: 0.04 part of edible salt, 0.2 part of chive powder, 0.2 part of onion powder, 0.1 part of monosodium glutamate, 0.1 part of ginger powder and 0.1 part of garlic powder.

Edible salt: a primary component of salty origin; the salt-soluble protein in the meat emulsion is dissolved and crosslinked to form a compact protein network structure, and then the meat emulsion product has certain elasticity after being heated; the fishy smell is weakened to a certain extent; the antibacterial effect is certain, and the shelf life of the product can be properly prolonged.

Edible starch: is the main carbohydrate component of the meat emulsion pre-prepared dish, and maintains the basic structure of the product; the viscosity of the meat emulsion is increased to a certain extent; after heating and gelatinizing, the product is shaped; the texture of the minced meat can be adjusted to a certain extent by properly changing the addition amount of the starch, and if the starch with lower concentration is added, the minced meat can keep softer texture; the use of higher concentrations of starch can stiffen the surimi and increase its elasticity.

Phosphate: the water-retaining property of the meat emulsion product is affected by various factors, such as the type of livestock, the muscle part, the storage time, the thawing technology, the packaging form and the like. After the animal is slaughtered, the pH value of the muscle of the animal can change to a certain extent, and after phosphate is added, the pH value of the meat product can be increased to a certain extent, so that the pH value deviates from isoelectric points of actin and myosin, which is beneficial to enhancing the effect between protein and water molecules and enhancing the water retention capacity of the protein. Meanwhile, phosphate can be combined with partial metal ions in the muscle to expose polar groups and increase the internal pore diameter, which is beneficial to the absorption of moisture, thereby improving the water-retaining property of the meat emulsion product.

The second technical scheme of the invention is as follows: a method for preparing the extremely soft ready-to-cook air meat emulsion prepared dish with high water content, wherein the preparation method is selected from any one of the following steps:

mode 1: when the meat is one, the preparation method comprises the following steps:

(1) Chopping and uniformly mixing meat, composite phosphate and flavoring powder according to parts by weight to obtain minced meat;

(2) Stirring egg white, adding edible starch, and dispersing to obtain egg liquid;

(3) Adding the egg liquid into the meat emulsion, and uniformly mixing to obtain the extremely soft ready-to-cook air meat emulsion prepared dish with high water content;

mode 2: when the meat is two or more,

(1) According to the parts by weight, chopping and uniformly mixing different kinds of meat with composite phosphate and flavoring powder respectively, and then mixing to obtain meat emulsion;

(3) And adding the egg liquid into the meat emulsion, and uniformly mixing to obtain the extremely soft high-water-content ready-to-cook air meat emulsion prepared dish.

Referring to a cake making method in egg liquid making, by utilizing the foaming property of egg white protein, a large amount of air is promoted to flow into egg white by high-speed whipping, and the egg liquid making method is also one of key points for making 'air meat slip'.

Further, when the water content of the meat emulsion is lower than 80%, the step (1) of uniformly chopping and stirring the meat emulsion further comprises the steps of adding crushed ice and uniformly crushing the crushed ice.

Furthermore, the fresh balsa fish does not need to be additionally added with crushed ice, and the fish meat, beef, pork and chicken with high myofibril content need to be added with 30-60 g of crushed ice per 100g of meat emulsion.

Further, the egg white and the edible starch are refrigerated before use.

Further, the temperature of the refrigerating treatment is 4 ℃.

The refrigeration treatment can reduce the influence of heat generation in the foaming process on the quality of the product.

Further, the meat is pre-frozen prior to use; the pre-frozen storage temperature is-20 ℃.

The pre-frozen storage can reduce the phenomenon that the meat is thermally deformed due to heat generation in the subsequent chopping process, and the influence on the quality of the product is caused.

The third technical scheme of the invention: a method of improving the textural properties of a meat emulsion selected from any one of the following:

mode 1: adding crushed ice into meat emulsion with water content lower than 80%, and pulverizing and mixing uniformly;

mode 2: adding edible starch into the meat paste, and uniformly mixing;

mode 3: adding crushed ice into meat emulsion with water content lower than 80%, pulverizing, mixing, adding starch, and mixing.

The invention discloses the following technical effects:

(1) The extremely soft ready-to-cook air meat emulsion prepared dish with high water content has higher water content, and after cooking, the meat emulsion is expanded continuously along with the increase of heating time, the volume is increased, the meat emulsion can float on the water surface when being directly cooked in boiling water, and the meat is not easy to slide and break after long-time cooking.

(2) The preparation method is simple, mass production is easy to realize, meanwhile, the meat emulsion with long myofibrils and high content is cut into smaller pieces in a high-speed shearing mode on the preparation of the meat emulsion, so that the cooked taste can be finer and finer, and meanwhile, crushed ice is properly added, the moisture content of the meat emulsion can be increased, and the meat emulsion is softer and tender.

(3) The method enriches the variety of meat emulsion with extremely soft mouthfeel after cooking, ensures that muscle fibers of pork, chicken breast, beef and the like are long and the protein content of the meat is high, and can also prepare the instant-cooked meat emulsion prepared dish with extremely soft mouthfeel, high water content.

(4) The product prepared by the invention has the characteristics of soft taste after cooking, and simultaneously has better chewing property and viscoelasticity, and is suitable for children in the growth and development stage and middle-aged and elderly people with gradually degraded chewing ability. The product manufactured by the method of the invention can not only ingest protein required by human body, but also taste the flavors of pork, beef, chicken and fish.

(5) The meat emulsion prepared vegetable is very suitable for cooking and eating, and can retain the original flavor of meat products to a certain extent.

(6) The meat emulsion prepared dish disclosed by the invention does not contain any preservative harmful to human bodies, and can be used healthily.

(7) The meat emulsion prefabricated dish provided by the invention overturns the conventional knowledge of people on meat emulsion products, and has extremely strong freshness, and is quite different from the knowledge of people on the characteristics of strong elasticity and high hardness of the meat emulsion products.

(8) The meat emulsion prepared by the preparation method can float on the surface of liquid in the cooking process, the volume expansion is increased, and the meat emulsion prepared by the preparation method is not rotten after being cooked in water for a long time.

(9) The meat emulsion prepared dish is suitable for restaurants such as hot pot restaurants or families to eat, and is easy to cook.

(10) The softness of the cooked meat emulsion can be varied within a certain range by appropriately changing the amount of starch (tapioca starch/corn starch/potato starch) added.

(11) The invention can achieve the effect of soft taste of different meats after being cooked, and can match different meats so as to have more various nutrition and flavors.

(12) The meat emulsion prefabricated dish can be prepared by simple cooking, has small difficulty and high speed, and can effectively cope with the situation that people have to adopt a domestic diet mode under emergency conditions.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

FIG. 1 is a microstructure of the muscle tissue of the meat used in the present invention, wherein A) is sturgeon fish, B) is bazaar fish, C) is tap fish, D) is beef, E) is pork, F) is chicken breast;

FIG. 2 is a graph of the change in storage modulus G' of the meat emulsion products prepared in examples 2 and 4 of the present invention;

FIG. 3 is a graph of the change in loss modulus G' of the meat emulsion products prepared in examples 2 and 4 of the present invention;

FIG. 4 is a graph showing the change in loss tangent tan delta of the meat emulsion products prepared in examples 2 and 4 of the present invention;

FIG. 5 is a graph of the change in storage modulus G' of the meat emulsion products prepared in examples 1 and 3 of the present invention;

FIG. 6 is a graph of the change in loss modulus G' of meat emulsion products prepared in examples 1 and 3 of the present invention;

FIG. 7 is a graph showing the change in loss tangent tan delta of the meat emulsion products prepared in examples 1 and 3 of the present invention;

FIG. 8 is a graph of the apparent viscosity change of the meat emulsion products prepared in examples 2 and 4 of the present invention;

FIG. 9 is a graph of the apparent viscosity change of the meat emulsion products prepared in examples 1 and 3 of the present invention;

FIG. 10 is a graph of the results of creep experiments for meat emulsion products prepared in examples 2 and 4 of the present invention;

FIG. 11 is a graph of creep test results for meat emulsion products prepared in examples 1 and 3 of the present invention;

FIG. 12 is a comparative chart of the invention after thawing of the meat emulsion prepared in example 5 using varying amounts of sodium pyrophosphate, wherein A) is a bacon emulsion, B) is a sturgeon emulsion, C) is a tap emulsion, D) is a pork emulsion, E) is a beef emulsion, and F) is a chicken breast emulsion;

FIG. 13 is a comparative chart of the invention after thawing of the emulsion prepared in example 6 using different amounts of sodium tripolyphosphate, wherein A) is sturgeon emulsion, B) is tap emulsion, C) is pork emulsion, D) is beef emulsion, E) is chicken breast emulsion;

FIG. 14 is a comparative chart of the invention in example 7 after thawing of the emulsion prepared with varying amounts of sodium hexametaphosphate, wherein A) is sturgeon emulsion, B) is pork emulsion, C) is beef emulsion, and D) is chicken breast emulsion;

FIG. 15 is a microstructure of the different meat emulsion of example 8 of the present invention wherein A) is a bacon emulsion, B) is a sturgeon emulsion, C) is a sturgeon emulsion treatment, D) is a 4% starch content sturgeon emulsion, E) is a 20% starch content sturgeon emulsion.

Detailed Description

Various exemplary embodiments of the invention will now be described in detail, which should not be considered as limiting the invention, but rather as more detailed descriptions of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the invention described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from consideration of the specification of the present invention. The specification and examples are exemplary only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are intended to be inclusive and mean an inclusion, but not limited to.

The "parts" described in the following examples are all "parts by mass".

1. Basic nutrient determination of meats used in the following examples of the present invention:

commercially available sturgeon fish, bacon fish, tap fish, beef, pork and chicken breast were selected as subjects. Wherein, no intramuscular ossicles exist in the fish meat of the balsa fish, the fishy smell is very weak, the finished fish product is very fine and smooth, and the fish meat has certain chewing strength; the fish meat of the salmon is fine and soft, but has certain granular feel; the meat quality of sturgeon is more compact and the hardness is higher than that of the first two types; beef, pork and chicken breast meat are all poultry meat, are common in people's daily diet, and have hard meat and strong elasticity. The invention respectively measures the moisture content of sturgeon fish, babassu fish, tap fish, beef, pork and chicken breast (refer to GB 5009.3-2016 direct drying method), the ash content (refer to GB 5009.4-2016 high temperature ashing method), the crude protein content (refer to GB 5009.5-2016 automatic Kjeldahl nitrogen determination method), the crude fat content (refer to GB/T5009.6-2016 acid hydrolysis Soxhlet extraction method), and the results are shown in Table 1.

TABLE 1 basic nutritional ingredients of various meats

Group/%

Sturgeon fish flesh

Basarfish flesh

Dragon head fish meat

Beef

Pork meat

Chicken chest meat

Moisture content

73.55±0.49 ^c

87.26±0.86 ^d

87.49±0.13 ^d

71.52±0.72 ^b

70.94±0.67 ^a

73.04±0.00 ^c

Crude protein

16.31±0.09 ^c

9.80±0.05 ^b

9.08±0.04 ^a

21.06±0.18 ^d

24.01±0.30 ^e

26.74±0.07 ^f

Crude fat

7.38±0.13 ^f

1.19±0.02 ^a

2.06±0.11 ^b

3.59±0.03 ^d

4.94±0.08 ^e

2.28±0.08 ^c

Ash content

0.81±0.09 ^a

1.28±0.03 ^d

1.05±0.06 ^b

1.05±0.03 ^b

1.18±0.03 ^c

1.18±0.06 ^c

Note that: the different English letters in the same row in the table represent significant differences (P < 0.05).

As can be seen from Table 1, the fish meat of Barsa and Carnis Corvus are similar in terms of basic nutritional components, the water content of sturgeon, beef, pork and chicken breast is significantly lower than that of Barsa and Carnis Corvus, while the crude protein content is significantly higher, with the chicken breast content being highest (26.74%). The dry matter content of the fish meat of the bacon and the fish meat of the tap fish is significantly lower, and the dry matter content is highly likely to affect the mouthfeel of the meat after cooking. For meats with higher dry matter content, such as beef, pork and the like, the meat paste products directly prepared by the method have strong elasticity and high hardness after being cooked. Whereas meat with a lower dry matter content, such as fish of the balsa fish and the balsa fish, is significantly softer and tender after cooking.

2. The following examples of the invention employ the observation of the muscle tissue structure of meat:

samples of sturgeon, bacon, tap, beef, pork and chicken breast were each cut into paraffin sections and then stained with HE and examined under a 4-fold optical microscope for the muscle tissue structure (see fig. 1 for results).

As can be seen from fig. 1, the 6 meats have a significant difference in muscle structure at the same magnification. Among them, beef, pork and chicken breast have dense muscle fibers, while gaps between muscle tissues are small, which corresponds to their high dry matter content (especially protein content). In contrast, the muscle fibers of fish are more loose, especially in balsa and tap fish. Larger tissue gaps may be associated with their higher moisture content, which may also greatly affect the texture of products made with different meat quality.

Example 1

And respectively putting the sturgeon fish flesh, the bacon fish flesh and the tap fish flesh into a chopping mixer for chopping and mixing to prepare meat emulsion, so as to obtain the sturgeon meat emulsion, the bacon meat emulsion and the tap fish meat emulsion.

Putting sturgeon flesh into a chopper mixer, adding crushed ice accounting for 30% of the mass of the sturgeon flesh, crushing (high-speed shearing) and uniformly mixing to obtain sturgeon minced meat.

The 4 kinds of meat emulsion (sturgeon meat emulsion, babush meat emulsion, tap fish meat emulsion, sturgeon meat emulsion treatment) obtained in this example were respectively put into a cylindrical container having a diameter of about 30mm and a height of 30mm, and steamed in a boiling water bath for 15 minutes. The TPA texture characteristics of each sample are respectively analyzed, a TMS-Pro physical analyzer is adopted, a TPA special extrusion disc probe is selected, the diameter of the probe is 75mm, the probe is pressed towards the test sample from the initial position at a speed, the sample is compressed for a distance of about 0.5cm at the test speed after contacting the surface of the sample, the sample is returned to the compressed trigger point, the sample is continuously compressed for the same distance downwards after staying for about 1 second, and the sample is returned to the position before the probe is tested. Setting a target distance of 25mm, a test speed of 120mm/min, a deformation coefficient of 40% and a recovery time of 0.2s, performing secondary extrusion on the prepared minced fillet to explore the change of the sample when the sample is chewed, and collecting 6 parameters of hardness, elasticity, adhesiveness, cohesiveness, tackiness and chewiness of TPA test. And simultaneously measuring the maximum shearing force and the shearing force acting of the sample. Wherein the initial force is 1.5N, the test speed and the return speed are 120mm/min, and the return distance is 35mm; the specific test results are shown in Table 2.

TABLE 2

Hardness refers to the force necessary for a sample to reach a certain deformation, being the maximum load at first compression; elasticity is the degree to which a sample can recover after first compression; cohesiveness refers to the ability of a sample to maintain integrity when compressed, reflecting how tightly the sample is organized; tackiness refers to the adhesive force inside the sample and reflects the tackiness characteristics of the sample; masticatory refers to the force required to chew a sample by the simulated oral cavity, and is generally expressed numerically as the product of tackiness and elasticity.

As can be seen from table 2, the hardness and shear force of the surimi after cooking is significantly smaller than that of sturgeon fish, meaning that the surimi products made from these two fish products are softer and tender in taste, this difference being determined by the nature of the fish itself (the surimi and the surimi have higher moisture content, one of the main reasons for affecting their texture characteristics); at the same time, the finer fibrin of the fish meat of the balsa and the tap fish may also affect the texture characteristics of the meat emulsion.

The sturgeon fish meat treated by the method also has the characteristic of obviously reduced hardness and shearing force, which proves that the improvement of the moisture content of the meat emulsion and the breaking strength of the meat emulsion can change the texture characteristics of the meat emulsion to a certain extent. In addition, in comparison with the difference between the sturgeon flesh before and after the treatment, it can be seen that the elasticity of the meat emulsion is still better although the indexes such as hardness and chewiness are significantly reduced after the treatment. Therefore, the meat emulsion product prepared from the treated sturgeon meat still has good edibility.

Example 2

The dry matter content of the product can be further reduced by adding substances such as egg white in the preparation process of the meat emulsion product, so that the hardness and elasticity of the meat emulsion after cooking are greatly reduced, and if starch is not added, the product is easy to be abnormally soft after cooking and has no good chewing property. Therefore, the texture characteristics of the product are adjusted to a certain extent by changing the addition amount of starch in a proper amount.

Preparation of the fish meat product of the balsa:

(1) 50 parts of egg white is firstly beaten in a eggbeater at medium and low speed, and is beaten at high speed until the egg white becomes dense and sticky to form uniform white foam, then 4 parts of starch or 20 parts of starch are respectively added, and the high-speed beating is continued until the starch is completely dispersed in the egg white, and the foam is finer and more uniform, the color is bright and white after the beating, so that the egg liquid with two different starch contents is obtained.

(2) 100 parts of meat emulsion (two parts) prepared from the bacon fish meat in the example 1 and egg liquids with different starch contents prepared in the step (1) are stirred and mixed uniformly to obtain a bacon fish meat product 1 (4%) and a bacon fish meat product 2 (20%).

Preparing a tap fish meat product:

(1) The preparation methods of the egg liquid with two different starch contents are the same as the above.

(2) 100 parts of minced meat (two parts) prepared from the fish meat of the tap fish in the example 1 are respectively and uniformly stirred and mixed with egg liquids with different starch contents prepared in the step (1), so that a fish meat product 1 (4%) of the tap fish and a fish meat product 2 (20%) of the tap fish are obtained.

Preparation of sturgeon fish meat treatment products (extremely soft, ready-to-cook air meat emulsion pre-dish, air meat slip):

(2) And (2) uniformly stirring and mixing 100 parts of sturgeon meat paste prepared from sturgeon meat in the embodiment 1 with egg liquids with different starch contents prepared in the step (1) respectively to obtain a sturgeon meat processed product 1 (4%) and a sturgeon meat processed product 2 (20%).

The bazaar fish meat product 1, the bazaar fish meat product 2, the tap fish meat product 1, the tap fish meat product 2, the sturgeon fish meat treatment product 1 and the sturgeon fish meat treatment product 2 prepared in this example were respectively put into cylindrical containers having a diameter of about 30mm and a height of 30mm, and were steamed in a boiling water bath for 15 minutes (cooked). And the texture characteristics of the cooked product were measured according to the measurement method of example 1, and the results are shown in Table 3.

TABLE 3 Table 3

It can be seen from table 3 that the texture characteristics of the product can be adjusted to some extent by varying the amount of starch added in an appropriate amount. When the starch addition amount is 20%, the hardness, elasticity, chewiness and maximum shearing force of the product are remarkably improved compared with those of the product with the starch addition amount of 4%. This phenomenon demonstrates that the addition of starch enhances the network structure of the surimi protein gel, making it more stable, thereby increasing the hardness, chewiness and cohesiveness of the gel. And the starch is used as a dry matter, and has the phenomenon of thermal gelatinization, and in the heating process, the starch can further enhance the network structure formed by deformation, extension and crosslinking of myosin molecules in the meat emulsion, so that the gel strength is improved, and the thermal irreversible gel is formed. In addition, it was found that the adhesiveness of meat emulsion products with 20% added starch was significantly improved over that with 4% added starch, which was associated with the water retention of the product, that the starch had a water-swelling effect during cooking, combined with water molecules, to a certain extent improving the water holding capacity of the product, and that the minced fish protein combined with more water and water-soluble materials, trapping more free water in the network structure due to the reinforcement of the gel network structure.

Example 3

And respectively putting the beef, the chicken breast and the pork into a chopping mixer to be chopped and mixed into meat emulsion, so as to obtain the beef emulsion, the chicken breast meat emulsion and the pork emulsion.

And (3) placing the beef into a chopper mixer, then adding crushed ice accounting for 30% of the beef in mass, crushing (high-speed shearing) and uniformly mixing to obtain the beef paste.

And (3) placing the chicken breast into a chopper mixer, then adding crushed ice accounting for 30% of the mass of the chicken breast, crushing (high-speed shearing) and uniformly mixing to obtain the chicken breast meat emulsion.

Placing pork into a chopper mixer, adding crushed ice accounting for 30% of the mass of the pork, crushing (high-speed shearing) and uniformly mixing to obtain pork meat paste.

The 6 meat emulsions prepared in this example were each placed in a cylindrical container having a diameter of about 30mm and a height of 30mm and steamed in a boiling water bath for 15 minutes. The TPA texture characteristics of each sample are respectively analyzed, a TMS-Pro physical analyzer is adopted, a TPA special extrusion disc probe is selected, the diameter of the probe is 75mm, the probe is pressed towards the test sample from the initial position at a speed, the sample is compressed at the test speed by about 0.5cm after contacting the surface of the sample, then the sample is returned to the compressed trigger point, and after the sample stays for about 1 second, the sample is continuously compressed downwards for the same distance, and then the sample is returned to the position before the probe is tested. In the embodiment, the target distance is set to 25mm, the test speed is 120mm/min, the deformation coefficient is 40%, the recovery time is 0.2s, the prepared minced fillet is subjected to secondary extrusion to explore the change of a sample when the sample is chewed, and 6 parameters of hardness, elasticity, adhesiveness, cohesiveness, tackiness and chewiness of a TPA test are collected in a test. And simultaneously measuring the maximum shearing force and the shearing force acting of the sample. Wherein the initial force is 1.5N, the test speed and the return speed are 120mm/min, and the return distance is 35mm; the specific test results are shown in Table 4.

TABLE 4 Table 4

This example was performed on the basis of examples 1 and 2, by which the effect of the process of the present invention was further verified (the processing of the emulsion was able to alter the textural properties of the emulsion itself). For three kinds of meat (beef, chicken breast and pork) of land sources which are more commonly eaten by the masses, the indexes of hardness, elasticity, maximum shearing force and the like are obviously reduced after the treatment. Furthermore, the feasibility of the method of the invention for different meat applications is also demonstrated. Even if the muscle fiber is longer, the livestock and poultry meat with higher protein content can also be prepared into corresponding meat emulsion products by the method.

Example 4

An extremely soft, high moisture ready-to-cook air meat emulsion prepared dish:

preparation of beef treatment products (extremely soft, high moisture ready-to-cook air meat emulsion pre-dish, air meat slip):

(2) And (3) uniformly stirring and mixing 100 parts of beef paste prepared from beef in the embodiment 3 with egg liquids with different starch contents prepared in the step (1) respectively to obtain a beef treated product 1 (4%) and a beef treated product 2 (20%).

(3) And (3) uniformly stirring and mixing 100 parts of chicken breast meat paste prepared from chicken breast meat in the embodiment 3 (two parts) with the egg liquids with different starch contents prepared in the step (1) respectively to obtain a chicken breast meat processed product 1 (4%) and a chicken breast meat processed product 2 (20%).

(4) And (3) uniformly stirring and mixing 100 parts of pork paste prepared from pork in the embodiment 3 with the egg liquids with different starch contents prepared in the step (1) respectively to obtain a pork treated product 1 (4%) and a pork treated product 2 (20%).

The beef treated product 1, the beef treated product 2, the chicken breast treated product 1, the chicken breast treated product 2, the pork treated product 1, and the pork treated product 2 prepared in this example were respectively put into cylindrical containers having a diameter of about 30mm and a height of 30mm, and were steamed in a boiling water bath for 15 minutes (cooked). And the texture characteristics of the cooked product were measured according to the measurement method of example 3, and the results are shown in Table 5.

TABLE 5

As can be seen from Table 5, varying the amount of starch added in an appropriate amount can adjust the texture characteristics of the product to some extent, with a trend similar to that of example 2.

Effect example 1

The meat emulsion products prepared in examples 1 to 4 were each placed in a cylindrical container having a diameter of about 30mm and a height of 30mm, and were cooked in a boiling water bath for 15 minutes, and were rapidly cooled with running water, and the following index measurements were performed.

The meat emulsion product is sturgeon fish meat treatment product 1 (sturgeon fish treatment +4% starch), sturgeon fish meat treatment product 2 (sturgeon fish treatment +20% starch), bazaar fish meat product 1 (bazaar +4% starch), bazaar fish meat product 2 (bazaar +20% starch), tap fish meat product 1 (tap fish +4% starch), tap fish meat product 2 (tap fish +20% starch), beef treatment product 1 (beef treatment +4% starch), beef treatment product 2 (beef treatment +20% starch), chicken breast treatment product 1 (chicken treatment +4% starch), chicken breast treatment product 2 (chicken treatment +20% starch), pork treatment product 1 (pork treatment +4% starch), pork treatment product (pork treatment +20% starch).

The meat emulsion product is selected from the group consisting of Basars (Basars meat emulsion), beef (beef emulsion), beef treatment (beef emulsion treatment), pork (pork emulsion), pork treatment (pork emulsion treatment), chicken (chicken breast emulsion), chicken treatment (chicken breast emulsion treatment), sturgeon (sturgeon emulsion), sturgeon treatment (sturgeon emulsion treatment), and tap fish (tap fish emulsion). Wherein, the balsa fish, beef, pork, chicken, sturgeon and tap fish are used as the pretreatment; the beef treatment, the pork treatment, the chicken treatment and the sturgeon treatment are treated.

1. Frequency sweep

A PP50 disc-shaped probe (diameter 20 mm) was selected, the distance between the probe and the rheometer stage was set to 2.0mm, the frequency range was set to 0.1 to 20Hz, and the experimental temperature was 25 ℃. The sample was sealed with silicone oil in the gap between the probe and the rheometer stage. Strain sweep testing was performed prior to the start of the measurement to determine the sample strain value (1%) at which the storage modulus (G') and loss modulus (G ") were measured as a function of frequency.

2. Apparent viscosity

Selecting a PP50 disc-shaped probe (diameter 20 mm), setting the distance between the probe and a rheometer platform to be 2.0mm, and setting the shearing rate to be 0.001-100 s ^-1 The experimental temperature was 25 ℃. The apparent viscosity was measured as a function of shear rate by relaxing the platform for 1min to reach steady state before starting the measurement.

3. Creep test

A PP50 disc-shaped probe (diameter 2 mm) was selected, the distance between the probe and the rheometer stage was set to 2.0mm, the stress 100Pa, the duration 100s, and the experimental temperature 25 ℃. The sample was relaxed on the platform for 1min to reach steady state before starting the test and the strain of the sample was measured over time.

Experimental results:

(1) Frequency scanning:

Frequency sweep is the measurement of the response of a material with frequency, and belongs to dynamic testing. When the storage modulus G 'is much smaller than the loss modulus G', the material exhibits the properties of an ideal viscous Newton model; in contrast, when the storage modulus G 'is much greater than the loss modulus G', the material exhibits the properties of an ideal elastomeric Hooke model. In rheology, the storage modulus G' reflects the formation of a protein gel network structure, and is an elastic characteristic of a sample, and is also called an elastic modulus; the loss modulus G' corresponding thereto is the viscous characteristic of the sample, also known as the viscous modulus. Typically, the viscoelasticity of a system is characterized by the loss tangent tan δ, i.e., the ratio of the loss modulus g″ to the storage modulus G'; tan delta less than 1 indicates that the elastic component is dominant and the system tends to be solid in nature; tan delta greater than 1 indicates that the viscous component is dominant and the system tends to fluid properties, with specific results shown in figures 2-4 and 5-7.

The frequency scanning results of meat emulsion products with different starch contents are shown in 2-4.

As can be seen from fig. 2 to 4, in the linear interval, the G 'values of all the samples are larger than the G "value, both G' and G" increase with increasing frequency, and the tan delta values of the samples are smaller than 1, indicating that the samples all tend to have solid characteristics and the elastic component is dominant. The meat emulsion product added with 20% of starch has higher elastic modulus and viscous modulus than the meat emulsion product added with 4% of starch, which indicates that the addition of starch increases the crosslinking degree of the three-dimensional network inside the meat emulsion and improves the stability and elasticity of the meat emulsion. Among these, the tan delta of the balsa and the tap fish is lower than that of other meat emulsion products due to the higher moisture content and larger tissue gap of the two fish meat products, and the resulting meat emulsion products are more tender and less viscoelastic.

The frequency scan of the meat emulsion products without starch (before and after treatment) is shown in figures 5-7.

As can be seen from fig. 5-7, the pre-treated meat emulsion product has a higher modulus of elasticity and viscosity than the post-treated meat emulsion product, indicating that the addition of crushed ice reduces the viscoelasticity of the meat emulsion product and the three-dimensional network tends to be loose, further indicating that different meats can be used to make soft-in-mouth meat emulsion products by the method of the present invention.

(2) Apparent viscosity

Apparent viscosity measurements of meat emulsion products of different starch content are shown in fig. 8.

As can be seen from fig. 8, as the shear rate increases, the apparent viscosity of the emulsion product gradually decreases, which indicates that the emulsion product has a shear thinning characteristic, and myofibrillar protein molecules in the emulsion are entangled with each other and have a cross-linking effect to form a relatively stable three-dimensional structure, and as the shear rate increases, the three-dimensional structure of the emulsion is destroyed, so that the apparent viscosity of the emulsion decreases. The apparent viscosity of the meat emulsion products with 20% starch content is greater than the meat emulsion products with 4% starch content, because the starch changes the viscosity, flowability of the meat emulsion products in a filled form. This is consistent with the texture results, with higher starch levels increasing hardness, elasticity, and chewiness.

Apparent viscosity measurements of the meat emulsion products without starch (before and after treatment) are shown in fig. 9.

As can be seen from fig. 9, the apparent viscosity of sturgeon, beef, pork, chicken meat emulsion products treated by the meat emulsion manufacturing method of the present invention is significantly reduced due to the addition of crushed ice which disrupts the interactions between the fibrillin molecules within the meat emulsion. This result demonstrates the feasibility of the method of the invention for application to different meats. Even the livestock and poultry meat with longer muscle fiber and higher protein content can also be prepared into corresponding meat emulsion products by the method.

(3) Creep test

Creep refers to the phenomenon of a material slowly deforming or moving under constant temperature and stress. Among the rheological experiments, creep experiments represent the phenomenon that the strain of a material increases with time under the effect of stresses below the yield strength of the material. If the stress is removed, the phenomenon of gradual recovery of strain or deformation over time is called creep recovery. For materials with creep properties, strain or deformation does not recover immediately when the stress is removed, but gradually over time. The magnitude of creep reflects the long-term load capacity and stability of a material. In general, the creep strain or deformation of a viscoelastic material has three stages: the first stage is the elastic deformation, i.e. elastic strain or deformation that occurs under stress in a short time; the second stage is a creep stage, namely the strain rate continuously changes under the condition of unchanged stress; the third phase is a recovery phase after the external force is removed.

The creep test results of meat emulsion products with different starch contents are shown in fig. 10.

As can be seen in fig. 10, the meat emulsion products of different starch content all have creep characteristics, conforming to the three stages of creep. At the moment of applying stress (t=0), the bond angle and bond length of the sample molecules are immediately deformed, mass center displacement occurs between molecular chains, and the strain of the sample is rapidly increased, and in this stage, the strain of the meat emulsion product added with 20% starch content is greater than that of the meat emulsion product added with 4% starch content, which means that the gel network structure of the meat emulsion protein is improved by adding high starch content, so that the meat emulsion protein is more stable. Along with the extension of the time of applying stress, the sample gradually reaches another steady state, and the structural deformation gradually decreases and becomes gentle; when the external force is removed at t=50s, the molecular bond length and bond angle are immediately recovered, and the strain of the meat emulsion products with different starch contents is reduced in a straight line, wherein the reduction amplitude of the meat emulsion products with the starch content of 20% is smaller than that of the meat emulsion products with the starch content of 4%. When t=100 s, the deformation is not yet recovered. This is because the mass center displacement between the sample molecular chains is permanent, so that a part of the deformation cannot be restored to the original state. Thus, from creep experiments it can be concluded that the meat emulsion products all meet the characteristics of viscoelastic materials.

Apparent viscosity measurements of meat emulsion products without starch (before and after treatment) are shown in fig. 11.

As can be seen from fig. 11, the addition of crushed ice significantly increases the amount of deformation after the treatment (treatment of adding crushed ice) compared with the pre-treatment meat emulsion product, which means that when the external force is removed, the ability to return to the original shape is reduced, because the protein concentration is changed due to the addition of crushed ice, the movement of the molecular chains and the cross-linking condition are also changed, the three-dimensional network structure of the meat emulsion product is weakened, and the stress tolerance of the meat emulsion product is reduced.

Example 5

(1) And adding sodium pyrophosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of the mass of the fish meat of the balsa fish into the fish meat of the balsa fish respectively, and then respectively putting the fish meat into a chopper mixer for chopping to prepare the meat emulsion, so as to obtain the balsa fish meat emulsion with 6 different sodium pyrophosphate contents.

(2) Adding sodium pyrophosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of the mass of the sturgeon flesh into the sturgeon flesh respectively, then putting the mixture into a chopper mixer respectively for chopping and mixing to prepare minced meat, finally adding crushed ice accounting for 30% of the mass of the sturgeon flesh into the minced meat, and crushing and uniformly mixing by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the sturgeon minced meat.

(3) And adding sodium pyrophosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of the mass of the fish meat of the tap fish into the fish meat of the tap fish respectively, and then respectively putting the fish meat into a chopper mixer for chopping to prepare minced meat, thereby obtaining 6 kinds of minced tap fish meat with different sodium pyrophosphate contents.

(4) Adding sodium pyrophosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of pork into pork respectively, then respectively putting into a chopper mixer for chopping and mixing to prepare minced meat, finally adding crushed ice accounting for 30% of pork into the minced meat, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the minced pork.

(5) Adding sodium pyrophosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of beef into beef respectively, then respectively putting into a chopping mixer for chopping and mixing to prepare meat emulsion, finally adding crushed ice accounting for 30% of beef mass into the meat emulsion, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the beef meat emulsion.

(6) Adding sodium pyrophosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of chicken breast meat into chicken breast meat respectively, then respectively putting into a chopping mixer for chopping and mixing to prepare meat emulsion, finally adding crushed ice accounting for 30% of the chicken breast meat into the meat emulsion, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain chicken breast meat emulsion.

The meat emulsion prepared in this example was frozen (frozen in liquid nitrogen (-196 ℃ C.) and stored at-20 ℃ C. For 24 hours), thawed (thawed by running water in a self-sealing bag at 0 ℃ C.), and the water-out condition was observed, and the results are shown in FIG. 12.

Fig. 12 is a comparative view of the meat emulsion prepared in this example after thawing, wherein a) is a bacon emulsion, B) is a sturgeon emulsion, C) is a tap emulsion, D) is a pork emulsion, E) is a beef emulsion, and F) is a chicken breast emulsion.

As can be seen from fig. 12, in the case of no phosphate added, the water retention property of the bacon meat emulsion is good, which may be related to the inherent muscle structure of the bacon and no crushed ice added during the meat emulsion manufacturing process, so that the ideal water retention effect can be achieved only by adding appropriate sodium pyrophosphate, when the added amount of sodium pyrophosphate is 0.08%, the water loss condition is ideal, and the improvement of the concentration of sodium pyrophosphate on the water loss condition of the bacon meat emulsion is not obvious, so that the optimum added amount of sodium pyrophosphate is selected to be 0.08%, and other phosphate is not required to be added later. When the addition amount of sodium pyrophosphate is in the range of 0-0.12%, the water loss reduction degree of the sturgeon minced meat is obvious, and when the addition amount is in the range of 0.12-0.20%, the water loss reduction degree is slower, so that the optimal addition amount of sodium pyrophosphate of the sturgeon minced meat is selected as 0.12%. The optimal addition amount of sodium pyrophosphate of the minced tap, the minced pork, the minced beef, the minced chicken is determined in the same way, so that the addition amounts of sodium pyrophosphate salt of 0.08%, 0.16%, 0.12% and 0.16% are respectively selected.

Example 6

(1) Adding sodium tripolyphosphate with the mass of 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of the mass of the sturgeon flesh into the sturgeon flesh respectively, then respectively putting into a chopping mixer for chopping and mixing to prepare minced meat, finally adding crushed ice with the mass of 30% of the mass of the sturgeon flesh into the minced meat, and crushing and uniformly mixing by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the sturgeon minced meat.

(2) Adding sodium tripolyphosphate with the mass of 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of the mass of the tap fish meat into the tap fish meat respectively, and then putting the tap fish meat into a chopper mixer respectively for chopping to prepare minced meat, thus obtaining 6 tap fish minced meat with different sodium pyrophosphate contents.

(3) Adding sodium tripolyphosphate with the mass of 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% into pork respectively, then respectively putting into a chopper mixer for chopping and mixing to prepare meat emulsion, finally adding crushed ice with the mass of 30% into the meat emulsion, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the pork meat emulsion.

(4) Adding sodium tripolyphosphate with the mass of 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% into beef respectively, then respectively putting into a chopper mixer for chopping and mixing to prepare meat emulsion, finally adding crushed ice with the mass of 30% into the meat emulsion, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the beef meat emulsion.

(5) Adding sodium tripolyphosphate with the mass of 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of chicken breast respectively into chicken breast, then respectively putting into a chopping mixer for chopping and mixing to prepare meat emulsion, finally adding crushed ice with the mass of 30% of chicken breast into the meat emulsion, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the chicken breast meat emulsion.

The meat emulsion prepared in this example was frozen (frozen in liquid nitrogen (-196 ℃ C.) and stored at-20 ℃ C. For 24 hours), thawed (thawed by running water in a self-sealing bag at 0 ℃ C.), and the water-out condition was observed, and the result is shown in FIG. 13.

Fig. 13 is a comparative view of the meat emulsion prepared in this example after thawing, wherein a) is sturgeon meat emulsion, B) is tap meat emulsion, C) is pork emulsion, D) is beef emulsion, and E) is chicken breast emulsion.

As can be seen from fig. 13, when the addition amount of sodium tripolyphosphate reaches 0.04%, the water retention condition of the minced tap is good, and the effect of adding sodium tripolyphosphate or sodium hexametaphosphate subsequently is not obvious, so that 0.04% is selected as the optimal addition amount of sodium tripolyphosphate of the minced tap, and other phosphates are not required to be added subsequently; the determination of the optimal sodium tripolyphosphate addition amount of the sturgeon minced fillet, the pork minced fillet, the beef minced fillet and the chicken minced fillet is the same as the establishment of the optimal sodium pyrophosphate addition amount, and the sodium tripolyphosphate addition amounts of 0.08%, 0.12% and 0.12% are respectively selected.

Example 7

(1) Adding sodium hexametaphosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of the mass of the sturgeon flesh into the sturgeon flesh respectively, then respectively putting into a chopper mixer for chopping and mixing to prepare minced meat, finally adding crushed ice accounting for 30% of the mass of the sturgeon flesh into the minced meat, and crushing and uniformly mixing by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the sturgeon minced meat.

(2) Adding sodium hexametaphosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of the mass of pork into pork respectively, then respectively putting into a chopper mixer for chopping and mixing to prepare minced meat, finally adding crushed ice accounting for 30% of the mass of pork into the minced meat, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the minced pork.

(3) Adding sodium hexametaphosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of beef mass into beef respectively, then respectively putting into a chopper mixer for chopping and mixing to prepare meat emulsion, finally adding crushed ice accounting for 30% of beef mass into the meat emulsion, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the beef meat emulsion.

(4) Adding sodium hexametaphosphate accounting for 0%, 0.04%, 0.08%, 0.12%, 0.16% and 0.20% of the mass of chicken breast respectively into chicken breast, then respectively putting into a chopper mixer for chopping and mixing to prepare meat emulsion, finally adding crushed ice accounting for 30% of the mass of chicken breast into the meat emulsion, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain chicken breast meat emulsion.

The meat emulsion prepared in this example was frozen (frozen in liquid nitrogen (-196 ℃ C.) and stored at-20 ℃ C. For 24 hours), thawed (thawed by running water in a self-sealing bag at 0 ℃ C.), and the water-out condition was observed, and the result is shown in FIG. 14.

Fig. 14 is a comparative view of the meat emulsion prepared in this example after thawing, wherein a) is sturgeon meat emulsion, B) is pork meat emulsion, C) is beef meat emulsion, and D) is chicken breast meat emulsion.

As can be seen from fig. 14, in the same manner as the determination of the concentration of sodium pyrophosphate, finally, 0.04%, 0.08%, 0.12% of each of the trout meat emulsion, the pork meat emulsion, the beef meat emulsion, and the chicken meat emulsion was selected as the optimum addition amount of sodium hexametaphosphate.

Example 8

(1) And (3) putting the fish meat of the balsa fish into a chopping mixer, and chopping and mixing to prepare the meat emulsion to obtain the balsa fish meat emulsion.

(2) And (3) putting the sturgeon meat into a chopping mixer for chopping and mixing to prepare meat emulsion, so as to obtain the sturgeon meat emulsion.

(3) Putting sturgeon flesh into a chopper mixer, adding crushed ice accounting for 30% of the mass of the sturgeon flesh, crushing (high-speed shearing) and uniformly mixing to obtain sturgeon minced meat.

(4) 50 parts of egg white is firstly stirred in an eggbeater at medium and low speed, when the egg white starts to become dense and sticky, the egg white is rotated and stirred at high speed until the egg white forms uniform white foam, then 4 parts of starch is added, the high-speed stirring is continued until the starch is completely dispersed in the egg white, and the foam is finer and more uniform after stirring, and the color is bright white, so that the egg liquid is obtained. And (3) uniformly stirring and mixing 100 parts of the minced meat prepared from the sturgeon fish in the step (3) with egg liquid (containing 50 parts of egg white and 4 parts of starch) to obtain the sturgeon minced fish with the starch content of 4%.

(5) 50 parts of egg white is firstly stirred in an eggbeater at medium and low speed, when the egg white starts to become dense and sticky, the egg white is rotated and stirred at high speed until the egg white forms uniform white foam, then 20 parts of starch is added, the high-speed stirring is continued until the starch is completely dispersed in the egg white, and the foam is finer and more uniform after stirring, and the color is bright white, so that the egg liquid is obtained. And (3) uniformly stirring and mixing 100 parts of the minced meat prepared from the sturgeon fish in the step (3) with egg liquid (containing 50 parts of egg white and 20 parts of starch) to obtain the sturgeon minced fish with 20% of starch content.

The minced meat prepared in the steps (1) to (5) was put into a cylindrical container having a diameter of about 30mm and a height of 30mm, steamed in a boiling water bath for 15min (cooked), then cut into 1mm thick slices, freeze-dried, sputter-plated on a bronze short tube, and then observe the microstructure of the minced fish sample at a magnification of 1000 times, and the result is shown in fig. 15.

In fig. 15, a) is a bacon meat emulsion (no crushed ice, no salt, egg white, starch, low chopping strength), B) is a sturgeon meat emulsion (no crushed ice, no salt, egg white, starch, low chopping strength), C) is a sturgeon meat emulsion treatment (crushed ice, no salt, egg white, starch, high chopping strength), D) is a sturgeon meat emulsion with 4% starch content (crushed ice, salted egg white, high chopping strength), E) is a sturgeon meat emulsion with 20% starch content (crushed ice, salted egg white, high chopping strength).

As can be seen from fig. 15, the treated sturgeon flesh has more pores in the microstructure (C) that are closer to the porous structure exhibited by the higher moisture content bacon surimi, indicating that the treatment of the present invention is effective in improving the microstructural properties of the surimi. As can be seen from the addition of 4% and 20% starch (D and E), the gel network of the surimi is tighter after starch addition, but at the same time retains the porous structure after treatment, at 20% starch addition, part of the starch does not crosslink with the proteins in the surimi, but fills in the pores, which also results in a microstructure with greater rigidity, thus enhancing the chew on the basis that the surimi product exhibits a very soft feel at the outlet; the feasibility of the invention was further verified.

Example 9

A method for preparing a ready-to-cook air-dried bacon meat paste with extremely soft taste and high water content comprises the following steps:

(1) Separating fresh fish meat of the balsa fish from other components, cutting the fish meat into small blocks, cleaning the small blocks, draining water on the surfaces of the meat blocks, pre-freezing and storing the meat blocks at the temperature of minus 20 ℃, properly thawing the pre-frozen meat blocks, putting the meat blocks into a chopping mixer, and chopping and uniformly mixing edible salt, composite phosphate, monosodium glutamate, ginger powder, chive powder, onion powder and garlic powder according to a proportion to obtain the balsa fish meat emulsion.

(2) The egg white and the edible starch are both put into the pre-refrigerated state at the temperature of 4 ℃ before the preparation, the egg white is firstly initiated in a whisking machine at medium and low speed, the egg white is whipped at high speed until the egg white becomes dense and sticky, the egg white forms uniform white foam, the tapioca starch is added into the egg white according to the proportion, the high-speed whipping is continued until the starch is completely dispersed in the egg white, and the foam is finer and more uniform and the color is bright white after whipping, so that the egg white is obtained.

(3) And (3) uniformly stirring and mixing the bacon meat paste and the egg liquid, packaging by adopting food-grade plastic, and freezing and storing to obtain the high-water-content ready-made food of the cooked bacon meat paste with extremely soft mouthfeel.

Table 6 pre-made dish of meat emulsion of ba sars

Raw material name	Parts by weight
		Basarfish flesh
	100
		Egg white	50
Edible starch	4
		Edible salt	0.4
Chive powder	0.2
		Onion powder	0.2
Monosodium glutamate	0.1
		Ginger powder	0.1
Garlic powder	0.1
		Sodium pyrophosphate	0.08

Example 10

The difference was only that the amount of the edible starch was adjusted to 20 parts by mass as in example 9.

Example 11

The only difference from example 9 is that tapioca starch is replaced by corn starch.

Example 12

The only difference from example 9 is that tapioca starch is replaced by potato starch.

Example 13

A method for preparing a ready-to-cook air tap minced fish pre-made dish with extremely soft taste and high water content comprises the following steps:

(1) Separating fresh tap fish meat from other components, cutting into small blocks, cleaning, draining water on the surface of the meat blocks, pre-freezing and storing at-20 ℃, properly thawing the pre-frozen meat blocks, putting into a chopping mixer, and uniformly chopping and mixing edible salt, composite phosphate, monosodium glutamate, ginger powder, chive powder, onion powder and garlic powder according to a certain proportion to obtain tap fish meat paste.

(3) Mixing the minced tap fish and egg liquid, packaging with food-grade plastic, and freezing for storage to obtain the final product.

Table 7 precast vegetables of tap surimi

Raw material name	Parts by weight
		Dragon head fish meat	100
Egg white	50
		Edible starch	4
Edible salt	0.4
		Chive powder	0.2
Onion powder	0.2
		Monosodium glutamate	0.1
Ginger powder	0.1
		Garlic powder	0.1
Sodium pyrophosphate	0.08
		Sodium tripolyphosphate	0.04

Example 14

The difference was only that the amount of the edible starch was adjusted to 20 parts by mass as in example 13.

Example 15

A preparation method of a ready-to-cook air sturgeon minced meat prefabricated dish with extremely soft taste and high water content comprises the following steps:

(1) Separating sturgeon meat from other components, cutting into small blocks, cleaning, draining off water on the surface of the meat blocks, pre-freezing and storing at-20 ℃, then properly thawing the pre-frozen meat blocks, putting the pre-frozen meat blocks into a chopping mixer, adding edible salt, composite phosphate, monosodium glutamate, ginger powder, chive powder, onion powder and garlic powder according to a certain proportion, chopping and uniformly mixing, finally adding crushed ice, and crushing and uniformly mixing by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the sturgeon meat emulsion.

(3) And (3) uniformly stirring and mixing the sturgeon meat emulsion and the egg liquid, packaging by adopting food-grade plastic, and freezing and storing to obtain the high-water-content ready-made food of the sturgeon meat emulsion with extremely soft mouthfeel.

Table 8 precast sturgeon meat paste

Raw material name	Parts by weight
		Sturgeon fish flesh	100
Egg white	50
		Edible starch	4
Edible salt	0.4
		Chive powder	0.2
Onion powder	0.2
		Monosodium glutamate	0.1
Ginger powder	0.1
		Garlic powder	0.1
Sodium pyrophosphate	0.12
		Sodium tripolyphosphate	0.08
Sodium hexametaphosphate	0.04
		Crushed ice	30

Example 16

The difference from example 15 was that the amount of the edible starch was adjusted to 20 parts by mass.

Example 17

A method for preparing a ready-to-cook air beef paste with extremely soft taste and high water content comprises the following steps:

(1) Separating beef from other components, cutting into small blocks, cleaning, draining off water on the surface of the meat blocks, pre-freezing and storing at-20 ℃, then properly thawing the pre-frozen meat blocks, putting the meat blocks into a chopping mixer, chopping and mixing uniformly by adding edible salt, composite phosphate, monosodium glutamate, ginger powder, chive powder, onion powder and garlic powder according to a proportion, adding crushed ice, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the beef paste.

(3) And (3) uniformly stirring and mixing the beef paste and the egg liquid, packaging by adopting food-grade plastic, and freezing and storing to obtain the ready-to-cook beef paste prepared dish with extremely soft mouthfeel and high water content.

Table 9 beef paste prepared vegetables

Example 18

The difference was only that the amount of the edible starch was adjusted to 20 parts by mass as in example 17.

Example 19

A method for preparing a ready-to-cook air pork meat paste with extremely soft taste and high water content comprises the following steps:

(1) Separating pork from other components, cutting into small pieces, cleaning, draining off water on the surfaces of the pork pieces, pre-freezing and storing at-20 ℃, then properly thawing the pre-frozen pork pieces, putting the pre-frozen pork pieces into a chopping mixer, chopping and mixing uniformly according to the proportion, adding edible salt, composite phosphate, monosodium glutamate, ginger powder, chive powder, onion powder and garlic powder, adding crushed ice, and crushing and mixing uniformly by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain the pork meat paste.

(3) And uniformly stirring and mixing the minced pork and the egg liquid, packaging by adopting food-grade plastic, and freezing and storing to obtain the ready-to-cook minced beef with extremely soft taste and high water content.

Table 10 pork meat paste prepared dish

Raw material name	Parts by weight
		Pork meat
	100
		Egg white	50
Edible starch	4
		Edible salt	0.4
Chive powder	0.2
		Onion powder	0.2
Monosodium glutamate	0.1
		Ginger powder	0.1
Garlic powder	0.1
		Sodium pyrophosphate	0.16
Sodium tripolyphosphate	0.12
		Sodium hexametaphosphate	0.08
Crushed ice	30

Example 20

The difference from example 19 was that the amount of the edible starch was adjusted to 20 parts by mass.

Example 21

A method for preparing a ready-to-cook air chicken breast meat emulsion prepared with extremely soft mouthfeel and high water content comprises the following steps:

(1) Separating chicken breast meat from other components, cutting into small blocks, cleaning, draining off water on the surface of the meat blocks, pre-freezing and storing at-20 ℃, then properly thawing the pre-frozen meat blocks, putting the pre-frozen meat blocks into a chopping mixer, adding edible salt, composite phosphate, monosodium glutamate, ginger powder, chive powder, onion powder and garlic powder according to a certain proportion, chopping and uniformly mixing, finally adding crushed ice, and crushing and uniformly mixing by utilizing the high-speed shearing action of a high-speed wall breaking machine to obtain chicken breast meat emulsion.

(3) And (3) uniformly stirring and mixing the chicken breast meat emulsion and the egg liquid, packaging by adopting food grade plastic, and freezing and storing to obtain the high-water-content ready-cooked beef meat emulsion prepared dish with extremely soft mouthfeel.

Table 11 precast vegetable with chicken breast meat paste

Raw material name	Parts by weight
		Chicken chest meat	100
Egg white	50
		Edible starch	4
Edible salt	0.4
		Chive powder	0.2
Onion powder	0.2
		Monosodium glutamate	0.1
Ginger powder	0.1
		Garlic powder	0.1
Sodium pyrophosphate	0.16
		Sodium tripolyphosphate	0.12
Sodium hexametaphosphate	0.12
		Crushed ice	30

Example 22

The difference was only that the amount of the edible starch was adjusted to 20 parts by mass as in example 21.

The meat emulsion prepared in examples 9-22 were each placed in a cylindrical container having a diameter of about 30mm and a height of 30mm and cooked in a boiling water bath for 15 minutes. And the texture characteristics of the cooked product were measured according to the measurement method of example 3, and the results are shown in Table 12.

Table 12

The above embodiments are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solutions of the present invention should fall within the protection scope defined by the claims of the present invention without departing from the design spirit of the present invention.

Claims

1. An extremely soft ready-to-cook air meat emulsion prepared dish with high water content is characterized by comprising the following raw materials in parts by weight: 100 parts of meat, 50 parts of egg white, 4-20 parts of edible starch, 0.08-0.4 part of compound phosphate and 1.1 part of flavoring powder;

2. The ultra-soft, high moisture, ready-to-cook air meat emulsion pre-prepared dish of claim 1, wherein said edible starch comprises one or more of tapioca starch, corn starch, and potato starch.

3. The ultra-soft, high moisture ready-to-cook air meat emulsion pre-prepared dish of claim 1, wherein said complex phosphate comprises the following components in parts by weight: 0.08 to 0.16 portion of sodium pyrophosphate, 0 to 0.12 portion of sodium tripolyphosphate and 0 to 0.12 portion of sodium hexametaphosphate.

4. The ultra-soft, high moisture ready-to-cook air meat emulsion pre-prepared dish of claim 1 wherein said flavored seasoning powder comprises the following components in parts by weight: 0.04 part of edible salt, 0.2 part of chive powder, 0.2 part of onion powder, 0.1 part of monosodium glutamate, 0.1 part of ginger powder and 0.1 part of garlic powder.

5. A method of preparing a pre-prepared, extremely soft, ready-to-cook air meat emulsion having a high moisture content as defined in any one of claims 1-4, wherein said method is selected from any one of the following:

mode 2: when the meat is two or more,

6. The method according to claim 5, wherein when the water content of the meat emulsion is less than 80%, the method further comprises the step of adding crushed ice after the meat emulsion is uniformly chopped in the step (1) and uniformly crushed.

7. The method of claim 5, wherein the egg white and the edible starch are refrigerated prior to use.

8. The method of claim 7, wherein the temperature of the refrigeration process is 4 ℃.

9. The method of claim 5, wherein the meat is pre-frozen prior to use; the pre-frozen storage temperature is-20 ℃.

10. A method of improving the textural properties of a meat emulsion selected from any one of the following:

mode 2: adding edible starch into the meat paste, and uniformly mixing;