CN116458608A - Processing method of marinated product - Google Patents
Processing method of marinated product Download PDFInfo
- Publication number
- CN116458608A CN116458608A CN202310370355.9A CN202310370355A CN116458608A CN 116458608 A CN116458608 A CN 116458608A CN 202310370355 A CN202310370355 A CN 202310370355A CN 116458608 A CN116458608 A CN 116458608A
- Authority
- CN
- China
- Prior art keywords
- marinade
- brine
- product
- mass ratio
- velvet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title abstract description 11
- 235000015090 marinades Nutrition 0.000 claims abstract description 79
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 60
- 239000012267 brine Substances 0.000 claims abstract description 41
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 210000003056 antler Anatomy 0.000 claims description 55
- 239000000463 material Substances 0.000 claims description 45
- 238000002156 mixing Methods 0.000 claims description 33
- 230000005684 electric field Effects 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000005554 pickling Methods 0.000 claims description 14
- 229910052736 halogen Inorganic materials 0.000 claims description 13
- 150000002367 halogens Chemical class 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 6
- 235000011477 liquorice Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 17
- 150000003839 salts Chemical class 0.000 abstract description 10
- 241000894006 Bacteria Species 0.000 abstract description 7
- 230000035755 proliferation Effects 0.000 abstract description 7
- 230000002335 preservative effect Effects 0.000 abstract description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract description 5
- 238000005260 corrosion Methods 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 abstract description 5
- 239000004302 potassium sorbate Substances 0.000 abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 abstract description 5
- 235000010234 sodium benzoate Nutrition 0.000 abstract description 5
- 239000004299 sodium benzoate Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 abstract description 4
- 230000002829 reductive effect Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000010288 sodium nitrite Nutrition 0.000 abstract description 3
- 230000007797 corrosion Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 12
- 241000212314 Foeniculum Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229920001503 Glucan Polymers 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 108010001062 polysaccharide-K Proteins 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 241000723347 Cinnamomum Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- LECSHJWIACEDPZ-UHFFFAOYSA-N ethane-1,2-diamine naphthalene hydrochloride Chemical compound C(CN)N.C1=CC=CC2=CC=CC=C12.Cl LECSHJWIACEDPZ-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a processing method of a marinated product. In the processing process of the marinated product, the fermentation product of the velvet mushrooms is used as a marinade and a brine raw material, the velvet mushrooms has good corrosion resistance, and when the velvet mushrooms are used as a marinade formula to prepare brine, the proliferation of harmful bacteria in the brine can be inhibited, after the finished meat marinade product is packaged, the velvet mushrooms contained in marinades in packaging bags can effectively inhibit the proliferation of the harmful bacteria, so that the preservative such as sodium nitrite, potassium sorbate or sodium benzoate and other harmful human health is not needed to be additionally added, the longer shelf life can be still maintained, and due to the good taste of the velvet mushrooms, the seasoning such as salt and monosodium glutamate can be replaced, so that the salinity in the marinade and the brine is reduced, and the content of nitrite produced in the later period is reduced.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of a marinated product.
Background
The instant marinade product has the advantages of convenient carrying and long-time preservation, common marinade products comprise marinated beef, marinated duck legs, marinated chicken legs, marinated duck necks and the like, in order to improve the taste of the marinade product, a large amount of salt and monosodium glutamate are generally required to be added into the marinade, the instant marinade product is generally packaged by nitrogen filling or vacuum packaging, in order to ensure the taste, the packaging bag contains partial marinade, the marinade and the marinade product are rich in protein and nutrient substances, the instant marinade product is very suitable for proliferation of bacteria and fungi, nitrite can be generated by salt in the marinade, the amount of nitrite can be gradually increased along with the increase of the storage time, and the nitrite has a certain preservative effect, and in order to improve the shelf life of the instant marinade product, other preservatives such as sodium benzoate or potassium sorbate are generally added into the marinade product.
Nitrite is also a strong carcinogen although it has a preservative effect, and excessive consumption can be at risk of carcinogenesis, while excessive consumption of sodium benzoate and potassium sorbate can also cause harm to the human body.
Therefore, how to reduce the adding amount of salt substances under the condition of ensuring the taste of the marinated product, and to have certain anti-corrosion performance under the condition of not adding preservative, and to keep longer shelf life becomes a technical problem to be solved.
Disclosure of Invention
The technical problems to be solved by the invention are as follows: how to reduce the adding amount of salt substances under the condition of ensuring the taste of the marinated product, and to have certain anti-corrosion performance and maintain longer shelf life under the condition of not adding preservative.
In order to solve the technical problems, the invention adopts the following technical scheme:
a method of processing a marinated product comprising the steps of:
step 1: fermenting velvet antler mushroom, mixing meat powder, velvet antler mushroom fruiting body and water according to the mass ratio of 20-25:6-8:40-45, fermenting for 110-120h at the temperature of 20-30 ℃ under the condition of pH of 4.5-5.5, concentrating, and drying to obtain velvet antler mushroom fermentation product;
step 2: mixing the fermentation product of the velvet antler mushroom with light soy sauce, oil consumption and honey according to the mass ratio of 1-2:2-3:0.5-1:0.5-1 as a marinade, putting the materials to be marinated into the marinade, and putting the materials together with the marinade in a bipolar square wave high-voltage pulse electric field for 10-15min; completing pickling;
step 3: uniformly mixing marinade, rhizoma kaempferiae, cassia bark, liquorice, clove and fennel according to the mass ratio of 5-7:0.4-0.5:2-3:0.5-0.8:1-2:2-3 to obtain a marinade, and uniformly mixing the marinade and water according to the mass ratio of 1:60-75 to obtain brine;
step 4: adding the salted materials into brine, completely submerging the materials in the brine, and decocting at 90-120 ℃ for 30-50min;
step 5: taking out the boiled material, cooling to 20-30 ℃, and vacuum packaging to obtain the marinated product.
In the above processing method of the halogen product, in the step 2, the pulsed electric field strength is 30-40kV/cm, and the frequency is 1100-1200Hz.
Further, in the above method for processing a halogen product, the pulsed electric field strength is 35kV/cm and the frequency is 1150Hz.
In the above processing method of the marinated product, in the step 2, the fermentation product of the velvet antler mushroom is mixed with the light soy sauce, the oil consumption and the honey according to the mass ratio of 1.5:2.5:0.7:0.7.
Further, in the above processing method of the halogen product, the step 1 specifically includes: the step 1 specifically comprises the following steps: and (3) fermenting the velvet antler mushroom, mixing meat powder, velvet antler mushroom fruiting bodies and water according to the mass ratio of 22:7:43, fermenting for 115 hours at the pH of 5 and the temperature of 25 ℃, concentrating, and drying to obtain a velvet antler mushroom fermentation product.
Further, in the above processing method of the halogen product, the step 3 specifically includes: uniformly mixing marinade, rhizoma Kaempferiae, cortex Cinnamomi Japonici, glycyrrhrizae radix, flos Caryophylli and fructus Foeniculi at a mass ratio of 6:0.45:2.5:0.6:1.5:1.5 to obtain marinade, and uniformly mixing the marinade and water at a mass ratio of 1:70 to obtain brine.
Further, in the above processing method of the halogen product, the step 4 specifically includes: adding the pickled material into brine, completely submerging the material in brine, and decocting at 100deg.C for 40min.
The invention has the beneficial effects that: in the processing process of the marinade product, the fermentation product of the velvet antler mushroom is used as a marinade and a brine raw material, the velvet antler mushroom fermentation product is fragrant, the fruit body of the velvet antler mushroom fermentation product contains beta-1, 3-D glucan and beta-1, 6-D glucan and also contains rich vitamins B1, B2, C and PP, and in practical application, the velvet antler mushroom fermentation product has better anti-corrosion performance, when the velvet antler mushroom fermentation product is used as a marinade formula to prepare the brine, the proliferation of harmful bacteria in the brine can be inhibited, after the meat marinade product is packaged, the velvet antler mushroom fermentation product contained in the marinade in a packaging bag can effectively inhibit the proliferation of the harmful bacteria, so that the need of additionally adding sodium nitrite, potassium sorbate or sodium benzoate and other harmful human health anti-corrosion agents can be avoided, and the velvet mushroom fermentation product can still maintain a longer period, and can replace salt, monosodium glutamate and other seasonings, thereby reducing the salt content in the shelf life of the marinade.
In the pickling process, the pickling material can quickly infiltrate into the inside of the tissues of the materials to be marinated through bipolar square wave high-voltage pulse electric field treatment, so that fusion of the fermentation products of the antler in the pickling material and the materials to be marinated is accelerated, the pickling time is shortened, and the production amount of nitrite is further reduced.
The marinade is directly used as a formula of brine, so that the marinade is fully utilized.
Detailed Description
In order to describe the technical contents, the achieved objects and effects of the present invention in detail, the following description will be made with reference to the embodiments.
The invention relates to a processing method of a halogen product, which comprises the following steps:
step 1: fermenting velvet antler mushroom, mixing meat powder, velvet antler mushroom fruiting body and water according to the mass ratio of 20-25:6-8:40-45, fermenting for 110-120h at the temperature of 20-30 ℃ under the condition of pH of 4.5-5.5, concentrating, and drying to obtain velvet antler mushroom fermentation product;
step 2: mixing the fermentation product of the velvet antler mushroom with light soy sauce, oil consumption and honey according to the mass ratio of 1-2:2-3:0.5-1:0.5-1 as a marinade, putting the materials to be marinated into the marinade, and putting the materials together with the marinade in a bipolar square wave high-voltage pulse electric field for 10-15min; completing pickling;
step 3: uniformly mixing marinade, rhizoma kaempferiae, cassia bark, liquorice, clove and fennel according to the mass ratio of 5-7:0.4-0.5:2-3:0.5-0.8:1-2:2-3 to obtain a marinade, and uniformly mixing the marinade and water according to the mass ratio of 1:60-75 to obtain brine;
step 4: adding the salted materials into brine, completely submerging the materials in the brine, and decocting at 90-120 ℃ for 30-50min;
step 5: taking out the boiled material, cooling to 20-30 ℃, and vacuum packaging to obtain the marinated product.
In the above embodiment, during the processing of the marinated product, the fermentation product of the velvet antler mushroom is used as a marinade and a brine raw material, the velvet antler mushroom fermentation product is fragrant, the fruiting body of the velvet antler mushroom fermentation product contains beta-1, 3-D glucan and beta-1, 6-D glucan and also contains rich vitamins B1, B2, C and PP, and in practical application, the velvet antler mushroom fermentation product has better antiseptic property, when the velvet antler mushroom fermentation product is used as a marinade formula to prepare the brine, the proliferation of harmful bacteria in the brine can be inhibited, after the finished meat marinade product is packaged, the velvet antler mushroom fermentation product contained in the marinade in a packaging bag can effectively inhibit the proliferation of harmful bacteria, so that no extra preservative such as sodium nitrite, potassium sorbate or sodium benzoate is needed, the longer shelf life can still be maintained, and the velvet antler mushroom fermentation product has good mouthfeel and can replace the salt, monosodium glutamate and other seasonings, thereby reducing the salt content in the marinade and the salt produced in the later stage.
In the pickling process, the pickling material can quickly infiltrate into the inside of the tissues of the materials to be marinated through bipolar square wave high-voltage pulse electric field treatment, so that fusion of the fermentation products of the antler in the pickling material and the materials to be marinated is accelerated, the pickling time is shortened, and the production amount of nitrite is further reduced.
The marinade is directly used as a formula of brine, so that the marinade is fully utilized.
As an alternative embodiment, in the step 2, the pulse electric field intensity is 30-40kV/cm, and the frequency is 1100-1200Hz.
As an alternative embodiment, the pulsed electric field has a strength of 35kV/cm and a frequency of 1150Hz.
In an optional embodiment, in the step 2, the fermentation product of the velvet antler mushroom is mixed with the light soy sauce, the oil consumption and the honey according to the mass ratio of 1.5:2.5:0.7:0.7.
As an alternative embodiment, the step 1 specifically includes: the step 1 specifically comprises the following steps: and (3) fermenting the velvet antler mushroom, mixing meat powder, velvet antler mushroom fruiting bodies and water according to the mass ratio of 22:7:43, fermenting for 115 hours at the pH of 5 and the temperature of 25 ℃, concentrating, and drying to obtain a velvet antler mushroom fermentation product.
As an alternative embodiment, the step 3 specifically includes: uniformly mixing marinade, rhizoma Kaempferiae, cortex Cinnamomi Japonici, glycyrrhrizae radix, flos Caryophylli and fructus Foeniculi at a mass ratio of 6:0.45:2.5:0.6:1.5:1.5 to obtain marinade, and uniformly mixing the marinade and water at a mass ratio of 1:70 to obtain brine.
As an alternative embodiment, the step 4 specifically includes: adding the pickled material into brine, completely submerging the material in brine, and decocting at 100deg.C for 40min.
Example 1
A method of processing a marinated product comprising the steps of:
step 1: fermenting velvet antler mushroom, mixing meat powder, velvet antler mushroom fruiting bodies and water according to a mass ratio of 22:7:43, fermenting for 115 hours at a pH of 5 and a temperature of 25 ℃, concentrating, and drying to obtain velvet antler mushroom fermentation products;
step 2: mixing the fermentation product of the velvet antler mushroom with light soy sauce, oil consumption and honey according to the mass ratio of 1.5:2.5:0.7:0.7 as a marinade, putting the material to be marinated into the marinade, and putting the material and the marinade into a bipolar square wave high-voltage pulse electric field, wherein the strength of the pulse electric field is 35kV/cm, the frequency is 1150Hz, and the treatment time is 12min; completing pickling;
step 3: uniformly mixing marinade, rhizoma kaempferiae, cinnamon, liquorice, clove and fennel according to the mass ratio of 6:0.45:2.5:0.6:1.5:1.5 to obtain a marinade, and uniformly mixing the marinade and water according to the mass ratio of 1:70 to obtain brine;
step 4: adding the salted materials into brine, completely submerging the materials in the brine, and decocting at 90-120 ℃ for 30-50min;
step 5: taking out the boiled material, cooling to 20-30 ℃, and vacuum packaging to obtain the marinated product.
Example 2
A method of processing a marinated product comprising the steps of:
step 1: fermenting velvet antler mushroom, mixing meat powder, velvet antler mushroom fruiting body and water according to the mass ratio of 20-25:6-8:40, fermenting for 110h at the temperature of 20 ℃ and pH of 4.5, concentrating, and drying to obtain velvet antler mushroom fermentation product;
step 2: mixing the fermentation product of the velvet antler mushroom with light soy sauce, oil consumption and honey according to the mass ratio of 1:2:0.5:0.5, taking the mixture as a marinade, putting the material to be marinated into the marinade, and putting the material and the marinade into a bipolar square wave high-voltage pulse electric field, wherein the strength of the pulse electric field is 30kV/cm, the frequency is 1100Hz, and the treatment time is 10min; completing pickling;
step 3: uniformly mixing marinade, rhizoma kaempferiae, cassia bark, liquorice, clove and fennel according to the mass ratio of 5:0.4:2:0.5:1:2 to obtain marinade, and uniformly mixing the marinade and water according to the mass ratio of 1:60 to obtain brine;
step 4: adding the salted materials into brine, completely submerging the materials in the brine, and decocting at 90 ℃ for 30-50min;
step 5: taking out the boiled material, cooling to 20 ℃, and vacuum packaging to obtain the marinated product.
Example 3
A method of processing a marinated product comprising the steps of:
step 1: fermenting velvet antler mushroom, mixing meat powder, velvet antler mushroom fruiting bodies and water according to a mass ratio of 25:8:45, fermenting for 120 hours at a pH of 5.5 and a temperature of 30 ℃, concentrating, and drying to obtain velvet antler mushroom fermentation products;
step 2: mixing the fermentation product of the velvet antler mushroom with light soy sauce, oil consumption and honey according to the mass ratio of 2:3:1:0.5-1, taking the mixture as a marinade, putting the material to be marinated into the marinade, and putting the material and the marinade into a bipolar square wave high-voltage pulse electric field, wherein the strength of the pulse electric field is 40kV/cm, the frequency is 1200Hz, and the treatment time is 15min; completing pickling;
step 3: uniformly mixing marinade, rhizoma kaempferiae, cassia bark, liquorice, clove and fennel according to the mass ratio of 7:0.5:3:0.8:2:3 to obtain marinade, and uniformly mixing the marinade and water according to the mass ratio of 1:75 to obtain brine;
step 4: adding the salted materials into brine, completely submerging the materials in the brine, and decocting at 90-120 ℃ for 30-50min;
step 5: taking out the boiled material, cooling to 30 ℃, and vacuum packaging to obtain the marinated product.
Comparative example 1
The processing method of the marinated product in embodiment 1 is different from the processing in the bipolar square wave high voltage pulse electric field omitted in the step 2, and the curing time is prolonged to 30min, and it should be noted that if the processing in the bipolar square wave high voltage pulse electric field is not used, the curing time needs to be increased to ensure that the materials are completely cured and tasty.
Comparative example 2
The method of processing marinated products as described in example 1, except that the velvet antler mushroom fermentation product is omitted from the marinade.
Comparative example 3
The method of processing a marinated product as described in example 1, except that the velvet mushroom fermentation product was omitted from the marinade, the treatment in the bipolar square wave high-voltage pulsed electric field was omitted, and the curing time was prolonged to 30min.
Experimental example
Dividing the halogen products prepared in the examples 1-3 and the comparative examples 1-3 into five parts, vacuum packaging under the same environment, respectively disassembling corresponding packaging bags after 20 days, 40 days, 60 days, 80 days and 100 days of storage, and detecting the total number of bacterial colonies and the nitrite content in the halogen products; the nitrite content of the brine was determined according to the naphthalene ethylenediamine hydrochloride method described in GB/T5009.33-2003. The total number of colonies in the brine was measured according to the method for measuring the total number of colonies by food microbiology inspection, national food safety standard of GB 4789.2-2016.
The results are shown in Table 1:
TABLE 1
As is clear from the results in Table 1, the halogen products prepared in examples 1 to 3 and comparative example 1 were able to control the increase in the total number of colonies well within 100 days, and the nitrite content was able to be controlled at a very low level. Comparative example 1
The above is only an example of the present invention, and not limiting the scope of the present invention, and the comparative example 1 increases the nitrite content in the marinated product due to the increased curing time, but the increase is not large, and still in a controllable range, which indicates that the velvet antler mushroom fermentation product has the effect of inhibiting the nitrite production, and the treatment in the bipolar square wave high voltage pulse electric field, and the reduction of curing time has a certain effect of reducing the nitrite in the marinated product; the comparative example 2 and the comparative example 3 have the advantages that the addition of the velvet antler mushroom fermentation product is omitted, the total colony count is exponentially increased along with the increase of the storage time of the halogen product, the nitrite content is also obviously increased, and particularly the nitrite increasing amount is obvious in the comparative example 3; however, the nitrite has a certain antibacterial effect, so that the total colony count increment of the comparative example 3 is obviously lower than that of the comparative example 2, but the antibacterial effect is inferior to that of the fermentation product of the velvet antler mushroom due to the limited quality of the nitrite which is naturally formed.
Equivalent changes made by the content of the specification of the invention or direct or indirect application in the related technical field are included in the protection scope of the patent of the invention.
Claims (7)
1. A method of processing a marinated product, comprising the steps of:
step 1: fermenting velvet antler mushroom, mixing meat powder, velvet antler mushroom fruiting body and water according to the mass ratio of 20-25:6-8:40-45, fermenting for 110-120h at the temperature of 20-30 ℃ under the condition of pH of 4.5-5.5, concentrating, and drying to obtain velvet antler mushroom fermentation product;
step 2: mixing the fermentation product of the velvet antler mushroom with light soy sauce, oil consumption and honey according to the mass ratio of 1-2:2-3:0.5-1:0.5-1 as a marinade, putting the materials to be marinated into the marinade, and putting the materials together with the marinade in a bipolar square wave high-voltage pulse electric field for 10-15min; completing pickling;
step 3: uniformly mixing marinade, rhizoma kaempferiae, cassia bark, liquorice, clove and fennel according to the mass ratio of 5-7:0.4-0.5:2-3:0.5-0.8:1-2:2-3 to obtain a marinade, and uniformly mixing the marinade and water according to the mass ratio of 1:60-75 to obtain brine;
step 4: adding the salted materials into brine, completely submerging the materials in the brine, and decocting at 90-120 ℃ for 30-50min;
step 5: taking out the boiled material, cooling to 20-30 ℃, and vacuum packaging to obtain the marinated product.
2. The method of processing a marinated product according to claim 1, wherein in the step 2, the pulsed electric field strength is 30-40kV/cm and the frequency is 1100-1200Hz.
3. The method of claim 1, wherein the pulsed electric field has a strength of 35kV/cm and a frequency of 1150Hz.
4. The method according to claim 1, wherein in the step 2, the fermentation product of velvet antler mushroom is mixed with light soy sauce, oil consumption and honey according to a mass ratio of 1.5:2.5:0.7:0.7.
5. The method for processing a halogen product according to claim 1, wherein the step 1 specifically comprises: and (3) fermenting the velvet antler mushroom, mixing meat powder, velvet antler mushroom fruiting bodies and water according to the mass ratio of 22:7:43, fermenting for 115 hours at the pH of 5 and the temperature of 25 ℃, concentrating, and drying to obtain a velvet antler mushroom fermentation product.
6. The method for processing a halogen product according to claim 1, wherein the step 3 specifically comprises: uniformly mixing marinade, rhizoma Kaempferiae, cortex Cinnamomi Japonici, glycyrrhrizae radix, flos Caryophylli and fructus Foeniculi at a mass ratio of 6:0.45:2.5:0.6:1.5:1.5 to obtain marinade, and uniformly mixing the marinade and water at a mass ratio of 1:70 to obtain brine.
7. The method for processing a halogen product according to claim 1, wherein the step 4 specifically comprises: adding the pickled material into brine, completely submerging the material in brine, and decocting at 100deg.C for 40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310370355.9A CN116458608A (en) | 2023-04-10 | 2023-04-10 | Processing method of marinated product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310370355.9A CN116458608A (en) | 2023-04-10 | 2023-04-10 | Processing method of marinated product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116458608A true CN116458608A (en) | 2023-07-21 |
Family
ID=87178296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310370355.9A Pending CN116458608A (en) | 2023-04-10 | 2023-04-10 | Processing method of marinated product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116458608A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070099761A (en) * | 2006-04-05 | 2007-10-10 | 변홍주 | Manufacturing method of functional cultured tofu containing useful ingredient of mushroom and functional cultured tofu according to |
| KR20120126786A (en) * | 2011-05-12 | 2012-11-21 | 방영빈 | Manufacturing method of salted pollacka tripe with Phellinus linteus having various physiological activity and pollack roe products |
| KR20120131952A (en) * | 2011-05-27 | 2012-12-05 | 조부현 | Soybean mushroom kimchi used Rhizopus mycelium and method for manufacturing the same |
| CN107981238A (en) * | 2017-12-11 | 2018-05-04 | 江苏香道食品有限公司 | A kind of processing method of Cold spiced duck neck |
| KR20200091788A (en) * | 2019-10-24 | 2020-07-31 | 허서진 | Method for preparing powder of mycelium using mushroom medium and grain fermentation powder |
| CN112137026A (en) * | 2020-08-03 | 2020-12-29 | 河北双鸽食品股份有限公司 | Sauce marinated product and processing technology thereof |
-
2023
- 2023-04-10 CN CN202310370355.9A patent/CN116458608A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070099761A (en) * | 2006-04-05 | 2007-10-10 | 변홍주 | Manufacturing method of functional cultured tofu containing useful ingredient of mushroom and functional cultured tofu according to |
| KR20120126786A (en) * | 2011-05-12 | 2012-11-21 | 방영빈 | Manufacturing method of salted pollacka tripe with Phellinus linteus having various physiological activity and pollack roe products |
| KR20120131952A (en) * | 2011-05-27 | 2012-12-05 | 조부현 | Soybean mushroom kimchi used Rhizopus mycelium and method for manufacturing the same |
| CN107981238A (en) * | 2017-12-11 | 2018-05-04 | 江苏香道食品有限公司 | A kind of processing method of Cold spiced duck neck |
| KR20200091788A (en) * | 2019-10-24 | 2020-07-31 | 허서진 | Method for preparing powder of mycelium using mushroom medium and grain fermentation powder |
| CN112137026A (en) * | 2020-08-03 | 2020-12-29 | 河北双鸽食品股份有限公司 | Sauce marinated product and processing technology thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王晓琴 等: ""荷叶离褶伞多糖的提取工艺及其抑菌作用的研究"", 中国食品工业, no. 12, 31 December 2009 (2009-12-31), pages 51 - 53 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103027290B (en) | Application of Boletus deliciosa in reducing nitrite content in fermented food or pickled food | |
| CN106490512B (en) | A kind of production method of instant leisure fish | |
| CN104621246B (en) | A kind of bamboo shoot in water antistaling agent, the production method of bamboo shoots and product | |
| CN107318951B (en) | Preservation method of preconditioned fish slices | |
| CH711326B1 (en) | A method of preparing a beef by means of vacuum drying over short and medium wave infrared in combination with a flexible sterilization. | |
| CN105455072A (en) | Method for ultra-high pressure processing of healthy flavor pickled vegetables | |
| CN102805146A (en) | Fresh-keeping bamboo shoot processing method | |
| CN104351819B (en) | A kind of production technology of vacuum microwave meat dilated crisp slices | |
| CN105105207A (en) | Instant cold sour fish and preparation method thereof | |
| CN111165559A (en) | Comprehensive preservation method for instant flavor meat product | |
| CN112741289A (en) | Processing method of low-salt and low-nitrite kohlrabi pickle | |
| CN104997042A (en) | Method for producing bound trotters through artificial inoculation and fermentation | |
| CN1813574A (en) | Non-fermented pickled vegetable processing method and its soaking liquid | |
| CN106172692A (en) | A kind of preservation method of fresh meat goods | |
| CN105077316A (en) | Method for producing delicious bound trotters through fermentation by utilizing mixed cultures | |
| CN105685834A (en) | Staged fermentation method for diced pork in pot | |
| CN110100877A (en) | A kind of Halogen boils the preservation method of Spiced beef | |
| CN113080388A (en) | Method for making low-nitrite western-style smoked and cooked ham | |
| CN108576771A (en) | A kind of meat pulp and preparation method thereof | |
| CN116458608A (en) | Processing method of marinated product | |
| CN107136197A (en) | A kind of preparation technology for keeping Chinese lute shrimp color vivid | |
| CN110419691A (en) | A kind of fresh prefabrication processing method of filefish | |
| CN113040341B (en) | Method for processing marinated meat | |
| Suyani et al. | Physical, chemical and sensorial quality evaluation of phosphate treated and non-treated PUD shrimp (Litopenaeus vannamei) samples | |
| CN108041477A (en) | A kind of pickled chicken claw and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |