CN116491631A - 一种预制菜红烧肉及其制备方法 - Google Patents
一种预制菜红烧肉及其制备方法 Download PDFInfo
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Abstract
本发明提供.一种预制菜红烧肉，是将猪肉切碎后放入食用油中炸制，将油炸的猪肉和调味料混合后，用微波加热收汁，然后真空包装后杀菌，制成常温保存的微波红烧肉。本发明所提供的快速生产预制菜红烧肉，可缩短传统红烧肉制备方式需要的时间，且保留了传统制作方式的口感和营养成分。
Description
技术领域
本发明属于预制菜生产技术领域，具体涉及一种预制菜红烧肉及其制备方法。
背景技术
预制菜是指运用现代标准化流水作业，对菜品原料进行前期准备工作，简化制作步骤，经过卫生、科学包装，再通过加热或蒸炒等方式，就能直接食用的便捷菜品。预制菜的出现，简化了做饭步骤，缩短了做饭时间，而这一点对于士兵的战时餐饮非常重要。
红烧肉是一道著名的大众菜肴，受众十分广泛。传统的红烧肉制作方式耗费时间极长，而现有的红烧肉预制菜制作方式存在口感差、营养成分流失等问题。
发明内容
本发明的目的是提供一种利用微波技术快速生产预制菜红烧肉的方法，从而节省制作红烧肉需要的时间。
本发明提供了一种预制菜红烧肉，是将猪肉切碎后放入食用油中炸制，将油炸的猪肉和调味料混合后，用微波加热收汁，然后真空包装后杀菌，制成常温保存的微波红烧肉。
所述的炸制，作为实施例的一种具体记载，是在180℃油温下进行炸制。
所述的微波加热，作为实施例的一种具体记载，是在3kw-6kw条件下微波加热30-35min。
更进一步的，在微波加热收汁后，将具有抗菌抗氧化效果的多肽溶液与红烧肉混合，再进行真空包装后杀菌；
所述的多肽，作为实施例的一个具体记载，为从豆粕制备的多肽，其一种制备方法如下：
将豆粕匀浆得到匀浆液；向匀浆液中加入菠萝蛋白酶、碱性蛋白酶和糜蛋白酶进行酶解；酶解液经离心后，收集上清液，浓缩干燥后得到粗多肽；将粗多肽通过制备型液相色谱分离设备进行分离，利用抑菌实验和抗氧化实验检测豆粕多肽的活性，收集获得具有抗菌抗氧化效果的洗脱部位，干燥后获得豆粕多肽。
作为优选，所述的菠萝蛋白酶、碱性蛋白酶和糜蛋白酶的酶活比为1:3:1；
所述的酶解，是在50℃酶解；
所述的具有抗菌抗氧化效果的洗脱部位，是10％-30％甲醇洗脱下来的部位。
所述的多肽，其氨基酸序列分别为EDOPRPDHPPO(SEQ ID NO:1)、EDEDEDKPRPS(SEQID NO:2)、SEEEDEDEDEEO(SEQ ID NO:3)。
本发明所提供的快速生产预制菜红烧肉，可缩短传统红烧肉制备方式需要的时间，且保留了传统制作方式的口感和营养成分。
附图说明
图1：红烧肉不同部位剪切力比较图。
图2：横向弛豫时间图。
图3：微波加热对红烧肉风味物质的影响图。
图4：药敏实验结果图；其中A为豆粕多肽药敏试验结果；B：豆粕抗菌抗氧化肽药敏试验结果。
图5：DPPH自由基清除实验结果图。
图6：豆粕多肽HPLC图谱。
图7：豆粕抗菌抗氧化肽HPLC图谱。
具体实施方式
本发明提供了一种既能减少制作时间，又能保障口感的红烧肉预制菜制作方法本发明所提供的微波红烧肉制作方法，不仅改善了常规红烧肉做法需要大量时间的缺点，还保留了常规红烧肉做法拥有的口感和营养成分。
本发明通过对比微波红烧肉和常规红烧肉的制备时间、肉的嫩度(剪切力)、红烧肉的水分和水分分布及营养物质分析证明了微波红烧肉在不影响口感和营养物质的前提下，需要时间更短，降低了成本，适合大规模应用。
而通过添加具有抗菌抗氧化效果的多肽，更能有效延长预制菜的保存日期，适用于战时特定条件下保存。
本发明说明书实施例中所使用的化学品、仪器的相关信息如下：
质构仪(TA.XT PlusC)购自英国STABLE MICRO SYSTEMS LTD公司)；固体脂肪含量仪/食品分析仪(NMI20-040V-I型)购自苏州纽迈分析仪器有限公司；风味分析仪购自G.A.S.公司。
下面结合具体实施例和附图对本发明进行详细的描述。
实施例1：红烧肉的制备
将猪五花肉500g切成1×1×3cm的长方体，油温180℃下锅炸制4min。
微波红烧肉制作方法(MW)：将炸好的肉放入容器中，加1L水和适量调味料，用3kw-6kw微波加热30-35min，汤汁收汁10min。
常规红烧肉做法(TD)：将炸好的肉放入容器中，加1L水和适量调味料，大火加热煮沸，小火炖煮110min，大火收汁10min。
表1数据显示，微波红烧肉做法大大缩短了常规红烧肉做法需要的时间。
表1：不同方法制备红烧肉的时间表
| 产品 | 炸制工艺 | 熟化工艺 | 收汁工艺 | 合计 |
| 常规红烧肉 | 4min | 110min | 10min | 124min |
| 微波红烧肉 | 4min | 35min | 12min | 51min |
实施例2：红烧肉嫩度的检测
利用质构仪通过剪切强度测定五花肉的嫩度。测量参数设置为测前速度2.00mm/s，测试速度2.00mm/s，测试速度10.00mm/s，触发力20.0g，切削深度20mm。
图1显示了微波和常规做法的瘦肉、肥肉、肉皮剪切力平均值。结果表明微波做法和常规做法的没有显著性差异(p>0.05)。
实施例3：红烧肉的水分分析
样品用滤纸包裹以吸收水分散失。将包裹好的样品放入离心管中，室温下3000g离心15分钟。离心前后准确称量样品的重量。持水性以离心后肉中保留的水分百分比表示。
表2：不同制备方法红烧肉的水分分析表
由表2所示，常规加热的含水率高于微波加热的含水率，同时具有更高的持水性(p<0.05)。其中，整体含水率高出5.36％，持水率高出2.34％。
采用固体脂肪含量仪/食品分析仪测定水分分布，利用CPMG脉冲序列测量了样品的自旋弛豫时间。将样品裁剪成1cm×1cm×2cm的小块，用保鲜膜包裹，置于射频中心，用CPMG信号调节共振频率，进行CPMG脉冲序列扫描实验。实验参数：重复扫描次数(NS)16，回波个数(NECH)2000，实验取3次平均值，然后使用T2Fit软件对实验结果进行反演。
横向弛豫时间(T2)的测量有助于了解在烹饪过程中肌肉转化为肉时水分分布的变化。目前关于横向弛豫时间(T2)的研究发现，一般肉中存在三种不同的水状态。可以总结如下：
(a)T20(0-10ms)，确定为与大分子紧密结合的水；
(b)T21(10-100ms)，位于高度组织化蛋白质结构中的水；
(c)T22(100-250ms)，肌原纤维和肌肉细胞外的自由水。
由图2可知，常规加热的肉表现出更短的弛豫时间，这证明这种加热方式的肉中，水的流动性降低，也就是说，微波加热的肉中的水，比常规加热中的流动性更快。
实施例4：红烧肉风味物质的检测
使用风味分析仪对红烧肉的风味物质进行检测，仪器无需真空，样品无需富集浓缩，通过直接顶空进样的方式快速检测样品中的挥发性有机物。
由图3可见，不同样品中的挥发性有机物存在明显差异，如乙酸单体、乙酸二聚体、1-戊醇单体、3－甲基－3－丁烯－1－醇二聚体、3－甲基－3－丁烯－1－醇单体、己醛二聚体、乙酸丁酯单体、乙酸丁酯二聚体、正丙醇单体、戊醛二聚体、叔丁醇单体、正丁醛二聚体、壬醛、丙酸己酯、2-庚酮单体、2-庚酮二聚体、2-甲基丁醛二聚体、1-己醇、2-戊基呋喃。
通过具体成分含量分析，可以得知：1-戊醇单体在MW中的含量显著少于TD，查阅文献得知，1-戊醇可以作为判断肉类腐败变质的潜在标志物质，具有腐败风味。在此一方面，微波红烧肉的品质是高于常规红烧肉的。
乙酸丁酯单体与二聚体在微波红烧肉的含量显著高于常规红烧肉，此物质具有果香，证明果香气味方面，微波红烧肉会比常规红烧肉表现好一些。
表3：微波红烧肉风味物质的信息表
实施例5：红烧肉的营养成分测定
分别用凯氏定氮法、超声波法、差减法、燃烧法来测量红烧肉中蛋白质、脂肪、碳水化合物及能量的含量。
表4数据显示，常规红烧肉和微波红烧肉在蛋白质、脂肪、碳水化合物和能量成分的差异极小。
表4：不同制备方法红烧肉营养成分分析表
实施例6：豆粕抗菌抗氧化肽的制备
1、豆粕多肽的制备
称取豆粕50g，加入500ml蒸馏水，粉碎机粉碎，向上述匀浆液中加入1.5g菠萝蛋白酶、碱性蛋白酶和糜蛋白酶(酶活比为1:3:1)，50℃酶解3h，边酶解边搅拌，酶解结束后加热至90℃灭酶，酶解液离心后，上清液浓缩至原体积的1/10，干燥得到21.36g豆粕多肽，得率为42.72％，多肽纯度为67.53％。
将豆粕多肽利用HPLC分析，分析条件如下：仪器：Agilent 1260型高效液相色谱仪，色谱柱：依利特SimoChrom ODS-BP 5μm(4.6mm×250mm)，流动相：甲醇和0.1％TFA水，流速：1ml/min，检测波长：220nm，方法：0min(5％甲醇)，5min(5％甲醇)，55min(95％甲醇)，65min(95％甲醇)HPLC图谱如图6所示。
2、豆粕多肽的分离纯化
将制备的豆粕多肽配制成100mg/ml溶液，利用制备型液相色谱，按照0min(5％甲醇)，5min(5％甲醇)，55min(95％甲醇)，65min(95％甲醇)洗脱，利用药敏实验和DPPH自由基清除实验，对豆粕抗菌抗氧化肽的活性进行检测，发现在10％-30％甲醇洗脱下来的部位具有明显的抗菌(图4)和抗氧化活性(图5)，得到豆粕抗菌抗氧化肽。其HPLC图谱如图7所示。
将制备的豆粕多肽加入到调味液中，加入浓度为10-30μg/ml，从而更有效的预防细菌繁殖。
3、多肽结构鉴定
对豆粕抗菌抗氧化肽进行结构鉴定，色谱条件如下所示：仪器类型：LCMS-9030Q-TOF四极杆-飞行时间质谱仪，色谱柱：Inertsil HILIC C18反相色谱柱150mm×3.0mm，3μm，岛津，日本)，柱温：30℃，进样体积：1.0μL；流动相：A为0.1％(v/v)甲酸水溶液，流动相B为0.1％(v/v)甲酸乙腈溶液，梯度洗脱程序：0 -5.0min，5％，5.0 -10.0min，10％，10.0 -15.0min，20％，15.0 -20.0min，40％；流速为0.3mL/min，质谱离子模式：ESI源，采用正离子模式，离子源接口电压：4.0kV，气体流速：10.0L/min，干燥气体流速：10.0L/min，加热气体流速：10.0L/min；加热模块温度：400℃，接口温度：300℃，扫描模式：全扫描模式(m/z 50-2000)。
得到的质谱信息利用蛋白组学技术进行鉴定，得到的有效多肽序列如下所示，其中豆粕抗菌抗氧化肽包括以下序列的多肽。
表5：豆粕抗菌抗氧化肽LC-MS数据表
| 多肽序列 | 分子量 |
| [D].QPRPDHPPQ.[R] | 1071.533 |
| [Q].DKEGIPPDQQ.[R] | 1126.537 |
| [L].NALEPDHR.[V] | 951.4643 |
| [L].APIDTKP.[Q] | 741.4141 |
| [E].EDQPRPDHPPQ.[R] | 1315.603 |
| [L].AGNPDIEHPE.[T] | 1078.48 |
| [D].EDEDEDKPRPS.[R] | 1316.56 |
| [K].HGGKGSEEEQ.[D] | 1057.454 |
| [P].EREPQQPGE.[K] | 1069.491 |
| [L].QGENEGEDKGAIVT.[V] | 1446.671 |
| [A].GNPDIEHPET.[M] | 1108.491 |
| [T].DEQQQRPQEE.[E] | 1286.561 |
| [H].GKREQDEDEDEDE.[D] | 1593.615 |
| [E].DEGEQPRP.[F] | 927.4167 |
| [Y].NDLGDPDKGE.[N] | 1059.459 |
| [G].SEEEDEDEDEEQ.[D] | 1482.487 |
| [Y].NDLGNPDHGE.[N] | 1067.439 |
| [P].FPRPPH.[Q] | 750.4046 |
经过药敏实验和DPPH自由基清除实验，确定序列为EDOPRPDHPPO、EDEDEDKPRPS、SEEEDEDEDEEO的多肽相比于其它多肽具有更好的抗菌、抗氧化效果。
本发明所提供的微波红烧肉，在不影响口感、风味和营养物质的基础上，缩短了制作时间，节省了成本，利于大规模推广。
Claims (10)
1.一种预制菜红烧肉，其特征在于，所述的预制菜红烧肉是将猪肉切碎后放入食用油中炸制，将油炸的猪肉和调味料混合后，用微波加热收汁，然后真空包装后杀菌，制成常温保存的微波红烧肉。
2.如权利要求1所述的预制菜红烧肉，其特征在于，所述的炸制是在180℃油温下进行炸制。
3.如权利要求1所述的预制菜红烧肉，其特征在于，所述的微波加热是在3kw-6kw条件下微波加热30-35min。
4.如权利要求1所述的预制菜红烧肉，其特征在于，所述的预制菜红烧肉，在微波加热收汁后，将具有抗菌抗氧化效果的多肽溶液与红烧肉混合，再进行真空包装后杀菌。
5.如权利要求4所述的预制菜红烧肉，其特征在于，所述的具有抗菌抗氧化效果的多肽，是将豆粕匀浆得到匀浆液；向匀浆液中加入菠萝蛋白酶、碱性蛋白酶和糜蛋白酶进行酶解；酶解液经离心后，收集上清液，浓缩干燥后得到粗多肽；将粗多肽通过制备型液相色谱分离设备进行分离，利用抑菌实验和抗氧化实验检测豆粕多肽的活性，收集获得具有抗菌抗氧化效果的洗脱部位，干燥后获得豆粕多肽。
6.如权利要求5所述的预制菜红烧肉，其特征在于，所述的菠萝蛋白酶、碱性蛋白酶和糜蛋白酶的酶活比为1:3:1。
7.如权利要求5所述的预制菜红烧肉，其特征在于，所述的酶解是在50℃酶解。
8.如权利要求5所述的预制菜红烧肉，其特征在于，所述的收集获得具有抗菌抗氧化效果的洗脱部位，是10％-30％甲醇洗脱下来的部位。
9.如权利要求5所述的预制菜红烧肉，其特征在于，所述的豆粕多肽，其氨基酸序列为SEQ ID NO:1-3中任一项或几项。
10.一种具有抑菌抗氧化活性的多肽，其特征在于，所述的多肽的氨基酸序列为SEQ IDNO:1、SEQ ID NO:2或SEQ ID NO:3。
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