CN117256809A - Preparation method for reducing content of heterocyclic amine and advanced glycosylation end products of sauced meat - Google Patents
Preparation method for reducing content of heterocyclic amine and advanced glycosylation end products of sauced meat Download PDFInfo
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- CN117256809A CN117256809A CN202311173062.8A CN202311173062A CN117256809A CN 117256809 A CN117256809 A CN 117256809A CN 202311173062 A CN202311173062 A CN 202311173062A CN 117256809 A CN117256809 A CN 117256809A
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The preparation method mainly comprises three stages of blanching, boiling with strong fire and boiling with slow fire, and the raw meat is subjected to blanching treatment first, so that the content of free heterocyclic amine and advanced glycosylation end products in the sauced meat is remarkably reduced; further, the marinade bag is added to carry out marinating treatment after being precooked for 1 to 1.5 hours in the stage of boiling with slow fire, so that the generation of free heterocyclic amine and advanced glycosylation end products in the sauced meat can be obviously inhibited; compared with the potential adverse effect and application limit of novel additives on food sense and safety, the preparation method is close to the basis of actual technology, the safety of the sauced meat product is effectively improved through the optimization of basic processing conditions, and the exposure level of consumers to heterocyclic amine and advanced glycosylation end products is reduced; and the method has the advantages of simple process, low cost and strong practicability, and is suitable for industrial production.
Description
Technical Field
The application belongs to the technical field of food processing, and particularly relates to a preparation method for reducing the content of heterocyclic amine in sauced meat and advanced glycosylation end products.
Background
Heterocyclic amines (Heterocyclic amines) are polycyclic aromatic compounds with mutagenicity and carcinogenicity, often generated in the high-temperature cooking process of meat, fish and other raw materials rich in animal-derived proteins, and precursors are amino acids, creatine, creatinine, reducing sugar and the like. It has been found that heterocyclic amines can induce tumors at various sites in animals by metabolic activation, and that the consumption of processed foods containing heterocyclic amines in large quantities may increase the risk of cancer. Thus, several of the heterocyclic amines are listed by the international cancer research institute as potential human carcinogens (class 2B), while IQ is listed as potential carcinogens (class 2A). Of these, 1-methyl-9H-pyrido [3,4-b ] indole (Harman) and 9H-pyrido [3,4-b ] indole (Norharman) are the two most common heterocyclic amines in food systems. Advanced glycation end products (Advanced glycation end products) are a class of compounds produced in biological and food systems by maillard reactions and lipid oxidation, among others. Advanced glycation end products are widely recognized as having effects of promoting aging, oxidative stress and inflammation, and may increase the risk of diabetes, cardiovascular disease, atherosclerosis, and alzheimer's disease, etc. Among them, carboxymethyllysine (CML) and Carboxyethyllysine (CEL) are the most studied advanced glycation end products in food systems, and CML is considered as an indicator of dietary advanced glycation end products. Processed meat rich in fat and protein is also a rich source of advanced glycation end products.
Sauced meat is a traditional Chinese meat product and is popular in the past. While most commonly found in home cooking and catering supplies, with the rise of the prepared dish industry, the supply of semi-finished products or finished products has increased. Sauced meat is generally cooked without high temperature, but requires long heating and the use of various condiments (such as soy sauce, sugar, salt and spices), some of which are rich in free amino acids, heterocyclic amines such as reducing sugars and precursor materials of advanced glycation end products. Thus, during processing of sauced meat, heterocyclic amines and advanced glycosylation end products are easily produced at levels that are not negligible, and it is desirable to control the formation of heterocyclic amines and advanced glycosylation end products in sauced meat by controlling the processing conditions.
However, current research on heterocyclic amines and advanced glycosylation end products in meat products has focused mainly on high temperature meat product systems, and there is limited research on the formation and regulation of heterocyclic amines and advanced glycosylation end products in meat products, particularly sauced meat, that are processed at relatively low temperatures and have a high moisture content. In the prior art, resveratrol powder is added into meat emulsion to effectively inhibit the generation of seven common heterocyclic amine compounds in fried meat cakes, but whether the introduction of the resveratrol powder can cause adverse effect on the organoleptic quality of the meat cakes is unknown, and the processing condition is high-temperature frying. At present, effective control on formation of heterocyclic amine and advanced glycosylation end products in sauced meat is not realized by simply controlling process conditions (pre-cooking, adding time of soy sauce and spice), and meanwhile, the control technology is close to the actual production process.
Disclosure of Invention
The invention aims to provide a preparation method for reducing the content of heterocyclic amine and advanced glycosylation end products of sauced meat, and aims to solve the problem that the heterocyclic amine and the advanced glycosylation end products are easy to generate in the process of preparing the sauced meat in the prior art.
In order to achieve the purposes of the application, the technical scheme adopted by the application is as follows:
in a first aspect, the present application provides a method of preparing a reduced content of a heterocyclic amine of a sauced meat and a late glycosylated end product comprising the steps of:
cleaning and scalding raw meat;
mixing the blanched raw meat with water to obtain a mixture, and boiling the mixture with 2000-2200W of intense fire;
and then boiling with 500-550W with slow fire for 1-1.5 hours, adding a marinade package, and then boiling to obtain the sauced meat.
In a second aspect, the present application provides a reduced level of heterocyclic amine and advanced glycation end products in a sauced meat prepared by a method of making reduced levels of heterocyclic amine and advanced glycation end products in the sauced meat.
According to the preparation method for reducing the content of heterocyclic amine and advanced glycosylation end products of the sauced meat, which is provided by the first aspect of the application, the preparation method comprises three stages of blanching, boiling with strong fire and boiling with slow fire, wherein the raw meat is subjected to blanching treatment, so that the content of free heterocyclic amine and advanced glycosylation end products in the sauced meat is obviously reduced; further, the pre-cooking is carried out for 1 to 1.5 hours in the stage of boiling with slow fire, and then the marinating treatment is carried out by adding into a marinade bag, so that the generation of free heterocyclic amine and advanced glycosylation end products in the sauced meat can be obviously inhibited; compared with the potential adverse effect and application limit of directly adding a novel additive on the sense and safety of food, the preparation method effectively increases the safety of the sauced meat product and reduces the exposure level of consumers to heterocyclic amine and advanced glycosylation end products by controlling basic processing conditions on the basis of being close to an actual process; and the method has the advantages of simple process, low cost and strong practicability, and is suitable for industrial production.
The sauced meat with low content of heterocyclic amine and advanced glycosylation end products is prepared by adopting a preparation method for reducing the content of heterocyclic amine and advanced glycosylation end products of the sauced meat, and the obtained sauced meat has low content of heterocyclic amine and advanced glycosylation end products, good taste and high safety.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following description will briefly introduce the drawings that are needed in the embodiments or the description of the prior art, it is obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a process diagram of the preparation method for reducing the content of heterocyclic amine and advanced glycation end products of sauced meat, which is provided in the embodiment of the application.
FIG. 2 is a graph showing analysis of the content of heterocyclic amines in free and bound form and advanced glycosylation end products in sauced mutton in various precooking modes as provided in the examples of the present application.
FIG. 3 is a graph showing analysis of the content of free and bound heterocyclic amines and advanced glycosylation end products in soy sauce mutton at various addition times as provided in the examples of the present application.
Fig. 4 is a graph of the analysis of the content of free and bound heterocyclic amines in sauced mutton at various addition times for the spices provided in the examples of the present application, free and bound advanced glycosylation end products.
Detailed Description
In order to make the technical problems, technical schemes and beneficial effects to be solved by the present application more clear, the present application is further described in detail below with reference to the embodiments. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the present application.
In this application, the term "and/or" describes an association relationship of an association object, which means that there may be three relationships, for example, a and/or B may mean: a alone, a and B together, and B alone. Wherein A, B may be singular or plural. The character "/" generally indicates that the context-dependent object is an "or" relationship.
In the present application, "at least one" means one or more, and "a plurality" means two or more. "at least one of" or the like means any combination of these items, including any combination of single item(s) or plural items(s). For example, "at least one (individual) of a, b, or c," or "at least one (individual) of a, b, and c," may each represent: a, b, c, a-b (i.e., a and b), a-c, b-c, or a-b-c, wherein a, b, c may be single or multiple, respectively.
It should be understood that, in various embodiments of the present application, the sequence number of each process does not mean that the sequence of execution is sequential, and some or all of the steps may be executed in parallel or sequentially, where the execution sequence of each process should be determined by its functions and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.
The terminology used in the embodiments of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in this application in the examples and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.
The weights of the relevant components mentioned in the embodiments of the present application may refer not only to specific contents of the components, but also to the proportional relationship between the weights of the components, and thus, any ratio of the contents of the relevant components according to the embodiments of the present application may be enlarged or reduced within the scope disclosed in the embodiments of the present application. Specifically, the mass in the specification of the embodiment of the present application may be a mass unit well known in the chemical industry field such as μ g, mg, g, kg.
The terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated for distinguishing between objects such as substances from each other. For example, a first XX may also be referred to as a second XX, and similarly, a second XX may also be referred to as a first XX, without departing from the scope of embodiments of the present application. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more such feature.
In a first aspect, the present embodiment provides a method for preparing reduced content of heterocyclic amine and advanced glycosylation end products of sauced meat, as shown in fig. 1, comprising the following steps:
s01, cleaning and scalding raw meat;
s02, mixing the blanched raw meat with water to obtain a mixture, and boiling the mixture with 2000-2200W of intense fire;
s03, boiling with 500-550W with slow fire for 1-1.5 hours, adding a marinade package, and then carrying out marinating treatment to obtain the sauced meat after the boiling.
According to the preparation method for reducing the content of heterocyclic amine and advanced glycosylation end products of the sauced meat, which is provided by the first aspect of the embodiment of the application, the preparation method comprises three stages of blanching, boiling with strong fire and boiling with slow fire, and the raw meat is subjected to blanching treatment, so that the content of free heterocyclic amine and advanced glycosylation end products in the sauced meat is obviously reduced; further, the pre-cooking is carried out for 1 to 1.5 hours in the stage of boiling with slow fire, and then the marinating treatment is carried out by adding into a marinade bag, so that the generation of free heterocyclic amine and advanced glycosylation end products in the sauced meat can be obviously inhibited; compared with the potential adverse effect and application limitation of directly adding a novel additive on the sense and safety of food, the preparation method is close to the actual process, the safety of the sauced meat product is effectively improved through the control of basic processing conditions, and the exposure level of consumers to heterocyclic amine and advanced glycosylation end products is reduced; and the method has the advantages of simple process, low cost and strong practicability, and is suitable for industrial production.
In the step S01, cleaning and scalding raw meat; the method comprises the steps of firstly cleaning raw meat, and then carrying out blanching treatment on the raw meat, so that the content of free heterocyclic amine and advanced glycosylation end products in the sauced meat is obviously reduced.
In some embodiments, the cleaning process includes: the thawed material was removed of visible fat or connective tissue, divided into 150.+ -.10 g pieces each, and bundled with a food rope into a shape of about 8X 5X 4 cm. Then immersing the meat blocks in clear water to remove residual blood on the surfaces, and wiping off the water on the surfaces for later use.
In some embodiments, the raw meat includes, but is not limited to, mutton, beef, donkey meat, pork. It should be clear that any meat can be prepared into sauced meat by the preparation method. In some embodiments, the hind leg meat is selected for preparation.
In some embodiments, the blanching process includes: the mass ratio is 1.5-2: 10 and water, and carrying out blanching treatment for 10-15 minutes at 2000-2200W. Compared with the method without blanching treatment, the blanching treatment can remarkably reduce the content of heterocyclic amine and advanced glycosylation end products in the sauced mutton, especially in a free state, because the blanching treatment causes the dissolution of partial precursor substances in the meat and the discard of the blanched soup, thereby preventing the heterocyclic amine and advanced glycosylation end products from participating in the formation of harmful substances in the subsequent heating process, and the content of the heterocyclic amine and advanced glycosylation end products in the sauced mutton can be remarkably reduced.
In some embodiments, the blanching process includes: adding 1200-1800 parts of clear water into a pot, adding meat accounting for 20% of the weight of the clear water after the water is boiled, heating for 15min with 2200W power, taking out the meat, washing with clear water to remove blood foam, and discarding the blanched broth.
In step S02, the blanched raw meat is mixed with water to obtain a mixture, and the mixture is boiled with 2000-2200W of intense fire.
In some embodiments, the blanched raw meat is mixed with water to obtain a mixture, wherein the mixture further comprises edible salt and sucrose, and the addition amount of the edible salt is 0.5% -1% of the total weight of the mixture; the adding amount of the sucrose is 1-2% of the total weight of the mixture.
In some embodiments, the concentration of salt is controlled between 0.5% and 1%, and this amount range is based on the sensory evaluation results, i.e., a range of amounts at which a suitable sensory sauce mutton product is obtained. Too high or too low a concentration may result in a sauced mutton product that is too salty or too pale in sense and not good for mouthfeel.
In some embodiments, the sucrose concentration is controlled between 1% and 2% and this amount is based on the sensory evaluation results, i.e., a range of amounts at which a sensorially suitable sauced mutton product is obtained. Too high or too low a concentration may result in a sauced mutton product having too heavy or too light a organoleptic sweetness, which is detrimental to mouthfeel.
Further, the boiling treatment is performed with a strong fire of 2000 to 2200W. In some embodiments, the time of the high fire boiling treatment is 30 to 40 minutes. The boiling treatment with strong fire is mainly used for quickly boiling meat, removing the smell of mutton and removing the fishy smell. The power of the boiling treatment with strong fire is controlled to be 2000-2200W, mainly because the strong fire boiling state can be achieved under the condition. If the power is higher, boiling is more severe, evaporation of water is more rapid, and the heterocyclic amine and the advanced glycosylation end product are excessive; if the power is too low, the boiling state of strong fire cannot be achieved. The heating and boiling time is too long, and the excessive heterocyclic amine and advanced glycosylation end products are more caused; if the heating and boiling time is too short, the effect of removing the smell of the mutton can not be achieved.
In some specific embodiments, the blanched raw meat is added to 1200-1800 parts of clear water, and then 0.5-1.0% by mass of table salt and 1.0-2.0% by mass of sucrose are added, and the mixture is heated for 30min with 2200W power.
In the step S03, the braised pork is boiled with slow fire for 1 to 1.5 hours at the speed of 500 to 550W, and then the braised pork is boiled after the braised pork is added into a marinade bag. The main purpose of the cooking treatment with slow fire is to make the soup smell into meat and make the meat soft and rotten.
In some embodiments, the cooking is performed with a slow fire at 500-550W for 1-1.5 hours in order to cook the meat sufficiently to soften it. Wherein, the power is 500-550W, in order to control the state of slight boiling with slow fire; if the power is too high or too low, the meat cannot be better softened and tasted in a state of slight boiling with slow fire. And the slow fire boiling treatment time is controlled to be 1-1.5 hours, if the slow fire boiling is too short, the mutton is not soft enough, and if the slow fire boiling is too long, heterocyclic amine and advanced glycosylation end products can be generated.
Further, adding a marinating bag, and performing marinating treatment to obtain the sauced meat.
In some embodiments, the marinade packages include light soy, dark soy, and spice packages. The marinade bag is added after being boiled for 1 to 1.5 hours by slow fire, and comprises the steps of adding light soy sauce, dark soy sauce and spice bag. Mainly because the light soy sauce and the dark soy sauce can obviously promote the generation of heterocyclic amine and advanced glycosylation end products, the later the soy sauce is added, the shorter the time for participating in the reaction to generate the heterocyclic amine and the advanced glycosylation end products is, the weaker the promotion effect is, and therefore, the later the soy sauce is added in the marinating process, the lower the yield of the free heterocyclic amine and the advanced glycosylation end products in the obtained products is.
In some embodiments, the amount of light soy sauce added is 2% to 4% of the total weight of the mixture; the addition amount of the dark soy sauce is 2-4% of the total weight of the mixture.
In some embodiments, the amount of light soy sauce added includes, but is not limited to, 2%, 2.5%, 3%, 3.5%, 4% of the total weight of the mixture.
In some embodiments, the amount of dark soy added includes, but is not limited to, 2%, 2.5%, 3%, 3.5%, 4% of the total weight of the mixture.
In some embodiments, 3% total weight of light soy and 3% total weight of dark soy are added.
In some embodiments, the spice bag is added, and most of the active ingredients in the spice have strong antioxidation capability, and the generation paths of heterocyclic amine and advanced glycosylation end products can be blocked by competing reaction precursor substances, scavenging free radicals or capturing intermediate products and the like.
In some embodiments, the spice bag comprises star anise, cinnamon, clove, pricklyash peel, galangal, bay leaf, tsaoko cardamon, amomum villosum, dried orange peel; wherein, the weight of each spice is 0.03-0.05% of the total weight of the mixture based on the total weight of the mixture as 100%.
In some embodiments, the power of the marinating process is 500-550W for 1-1.5 hours. Boiling with slow fire for the purpose of adding soup flavor into meat and softening meat; too short a time for the mutton to cook is not tasty enough and too long a time can result in the formation of significant amounts of heterocyclic amines and advanced glycation end products.
In some embodiments, in the step of performing the simmer treatment, a water supplementing treatment is performed first so that the mass ratio of meat to water is 1.5-2: 10.
in some embodiments, to compensate for the water evaporated during the high-fire boiling phase, clear water is added to restore the initial level; and (3) adjusting the power to 500W after boiling to achieve a micro-boiling state, boiling for 1 hour, adding 3% of light soy sauce and 3% of dark soy sauce respectively, and mixing spice bags (star anise, cinnamon, clove, pepper, galangal, bay leaves, tsaoko cardamom, fructus amomi and dried orange peel to prepare spice bags, wherein each spice bag accounts for 0.03-0.05% of the total weight of the clear water, and further marinating for 1 hour.
The following description is made with reference to specific embodiments.
Example 1
(1) And (5) pretreatment of raw materials. The thawed mutton was removed of visible fat or connective tissue, divided into 150.+ -.10 g pieces each, and bundled into a shape of about 8X 5X 4cm with cotton ropes. Then immersing the meat blocks in clear water to remove residual blood on the surfaces, and wiping off the water on the surfaces for later use.
(2) And (5) blanching. Taking 1500g of clear water according to the weight, adding 300g of mutton after the water is boiled, heating for 15min by using an electromagnetic oven 2200W, taking out the mutton, washing with clear water to remove blood foam, and discarding the broth after blanching.
(3) Boiling with strong fire. Adding the blanched mutton into 1500g of clear water, adding 10g of salt, 20g of sucrose, 45g of light soy sauce and 45g of dark soy sauce, and heating for 30min at 2200W.
(4) Boiling with slow fire. To compensate for the water evaporated during the vigorous fire boiling phase, 800mL of fresh water was added to restore the initial level. Adjusting the power of the electromagnetic oven to 500W after boiling to achieve a micro-boiling state, and continuously marinating for 2h
(5) And (5) obtaining a finished product. And taking out the sauced mutton after boiling to obtain a sauced mutton finished product.
Example 2
(1) And (5) pretreatment of raw materials. The thawed mutton was removed of visible fat or connective tissue, divided into 150.+ -.10 g pieces each, and bundled into a shape of about 8X 5X 4cm with cotton ropes. Then immersing the meat blocks in clear water to remove residual blood on the surfaces, and wiping off the water on the surfaces for later use.
(2) And (5) blanching. Adding 1500g and 300g of mutton into a pot, heating to boil by using an electromagnetic oven 2200W, taking out the mutton, flushing with clear water to remove blood foam, and discarding the broth.
(3) Boiling with strong fire. Adding the cold-blanched mutton into another 1500g of clear water, heating with 2200W for 15min, deducting the time spent in the cold-blanching step (2), adding 10g of salt, 20g of sucrose, 45g of light soy sauce and 45g of dark soy sauce, and continuously heating with 2200W for 30min.
(4) Boiling with slow fire. To compensate for the water evaporated during the high-fire boiling phase, clear water is added to restore the initial level. Adjusting the power of the electromagnetic oven to 500W after boiling to achieve a micro-boiling state, and continuously marinating for 2h
(5) And (5) obtaining a finished product. And taking out the sauced mutton after boiling to obtain a sauced mutton finished product.
Example 3
(1) And (5) pretreatment of raw materials. The thawed mutton was removed of visible fat or connective tissue, divided into 150.+ -.10 g pieces each, and bundled into a shape of about 8X 5X 4cm with cotton ropes. Then immersing the meat blocks in clear water to remove residual blood on the surfaces, and wiping off the water on the surfaces for later use.
(2) Boiling with strong fire. 300g of mutton is added into 1500g of clear water and heated for 15min at 2200W, at this time, 10g of salt, 20g of sucrose, 45g of light soy sauce and 45g of dark soy sauce are added, and heating is continued for 30min at 2200W.
(3) Boiling with slow fire. To compensate for the water evaporated during the high-fire boiling phase, clear water is added to restore the initial level. Adjusting the power of the electromagnetic oven to 500W after boiling to achieve a micro-boiling state, and continuously marinating for 2h
(4) And (5) obtaining a finished product. And taking out the sauced mutton after boiling to obtain a sauced mutton finished product.
Example 4
(1) And (5) pretreatment of raw materials. The thawed mutton was removed of visible fat or connective tissue, divided into 150.+ -.10 g pieces each, and bundled into a shape of about 8X 5X 4cm with cotton ropes. Then immersing the meat blocks in clear water to remove residual blood on the surfaces, and wiping off the water on the surfaces for later use.
(2) And (5) blanching. Adding 1500g of clear water into a pot, boiling water, adding 300g of mutton, heating for 15min in an electromagnetic oven 2200W, taking out mutton, washing with clear water to remove blood foam, and discarding the broth.
(3) Boiling with strong fire. The blanched mutton is added to another 1500g of clear water, and 10g of table salt and 20g of sucrose are added at the moment, and the mutton is heated for 30min with 2200W power.
(4) Boiling with slow fire. To compensate for the water evaporated during the vigorous fire boiling phase, 800mL of fresh water was added to restore the initial level. At the moment, 45g of light soy sauce and 45g of dark soy sauce are added, the power of the electromagnetic oven is regulated to 500W after boiling to reach a micro-boiling state, and marinating and boiling are continued for 2 hours
(5) And (5) obtaining a finished product. And taking out the sauced mutton after boiling to obtain a sauced mutton finished product.
Example 5
(1) And (5) pretreatment of raw materials. The thawed mutton was removed of visible fat or connective tissue, divided into 150.+ -.10 g pieces each, and bundled into a shape of about 8X 5X 4cm with cotton ropes. Then immersing the meat blocks in clear water to remove residual blood on the surfaces, and wiping off the water on the surfaces for later use.
(2) And (5) blanching. Adding 1500g of clear water into a pot, boiling water, adding 300g of mutton, heating for 15min in an electromagnetic oven 2200W, taking out mutton, washing with clear water to remove blood foam, and discarding the broth.
(3) Boiling with strong fire. The blanched mutton is added to another 1500g of clear water, and 10g of table salt and 20g of sucrose are added at the moment, and the mutton is heated for 30min with 2200W power.
(4) Boiling with slow fire. To compensate for the water evaporated during the vigorous fire boiling phase, 800mL of fresh water was added to restore the initial level. And after boiling, adjusting the power of the electromagnetic oven to 500W to achieve a micro-boiling state, heating for 1h, adding 45g of light soy sauce and 45g of dark soy sauce, and continuously marinating for 1h.
(5) And (5) obtaining a finished product. And taking out the sauced mutton after boiling to obtain a sauced mutton finished product.
Example 6
(1) And (5) pretreatment of raw materials. The thawed mutton was removed of visible fat or connective tissue, divided into 150.+ -.10 g pieces each, and bundled into a shape of about 8X 5X 4cm with cotton ropes. Then immersing the meat blocks in clear water to remove residual blood on the surfaces, and wiping off the water on the surfaces for later use.
(2) And (5) blanching. Adding 1500g of clear water into a pot, boiling water, adding 300g of mutton, heating for 15min in an electromagnetic oven 2200W, taking out mutton, washing with clear water to remove blood foam, and discarding the broth.
(3) Boiling with strong fire. Adding blanched mutton into 1500g of clear water, adding salt 10g, sucrose 20g and spice bag (star anise, cinnamon, clove, pricklyash peel, galangal, bay leaf, tsaoko cardamon, fructus amomi and dried orange peel), mixing to obtain spice bags, each of which is 0.6g, and heating at 2200W for 30min.
(4) Boiling with slow fire. To compensate for the water evaporated during the vigorous fire boiling phase, 800mL of fresh water was added to restore the initial level. And after boiling, adjusting the power of the electromagnetic oven to 500W to achieve a micro-boiling state, heating for 1h, adding 45g of light soy sauce and 45g of dark soy sauce, and continuously marinating for 1h.
(5) And (5) obtaining a finished product. And taking out the sauced mutton after boiling to obtain a sauced mutton finished product.
Example 7
(1) And (5) pretreatment of raw materials. The thawed mutton was removed of visible fat or connective tissue, divided into 150.+ -.10 g pieces each, and bundled into a shape of about 8X 5X 4cm with cotton ropes. Then immersing the meat blocks in clear water to remove residual blood on the surfaces, and wiping off the water on the surfaces for later use.
(2) And (5) blanching. Adding 1500g of clear water into a pot, boiling water, adding 300g of mutton, heating for 15min in an electromagnetic oven 2200W, taking out mutton, washing with clear water to remove blood foam, and discarding the broth.
(3) Boiling with strong fire. Adding the blanched mutton into 1500g of clear water, adding 10g of salt and 20g of sucrose, and heating at 2200W for 30min.
(4) Boiling with slow fire. To compensate for the water evaporated during the vigorous fire boiling phase, 800mL of fresh water was added to restore the initial level. At this time, spice bags (each 0.6 g) are added, and the spice bags are prepared by mixing star anise, cinnamon, clove, pepper, galangal, myrcia, tsaoko amomum fruits, and dried orange peel, and the power of the electromagnetic oven is regulated to 500W after boiling to reach a micro-boiling state, and after heating for 1h, 45g of light soy sauce and 45g of dark soy sauce are added, and marinating is continued for 1h.
(5) And (5) obtaining a finished product. And taking out the sauced mutton after boiling to obtain a sauced mutton finished product.
Example 8
(1) And (5) pretreatment of raw materials. The thawed mutton was removed of visible fat or connective tissue, divided into 150.+ -.10 g pieces each, and bundled into a shape of about 8X 5X 4cm with cotton ropes. Then immersing the meat blocks in clear water to remove residual blood on the surfaces, and wiping off the water on the surfaces for later use.
(2) And (5) blanching. Adding 1500g of clear water into a pot, boiling water, adding 300g of mutton, heating for 15min in an electromagnetic oven 2200W, taking out mutton, washing with clear water to remove blood foam, and discarding the broth.
(3) Boiling with strong fire. Adding the blanched mutton into 1500g of clear water, adding 10g of salt and 20g of sucrose, and heating at 2200W for 30min.
(4) Boiling with slow fire. In order to compensate the water evaporated in the stage of boiling with strong fire, 800mL of clear water is added to restore the initial liquid level, and the power of the electromagnetic oven is regulated to 500W after boiling to achieve a micro-boiling state. Heating for 1 hr, adding light soy sauce 45g, dark soy sauce 45g and spice bag (star anise, cinnamon, clove, pricklyash peel, galangal, bay leaf, tsaoko cardamon, fructus amomi and dried orange peel), mixing to obtain spice bags, each 0.6g, and stewing for 1 hr.
(5) And (5) obtaining a finished product. And taking out the sauced mutton after boiling to obtain a sauced mutton finished product.
Property testing
(1) The sauced mutton prepared in examples 1 to 3 was pretreated, and then the free and bound heterocyclic amines and the final advanced glycosylation products were measured, and the comparison results are shown in FIG. 2.
(2) The sauced mutton prepared in examples 1,4 to 5 was pretreated and then assayed for the free and bound heterocyclic amines and the end-products of advanced glycosylation, and the comparison results are shown in FIG. 3.
(3) After pretreatment of the sauced mutton prepared in examples 5 to 8, the measurement of the free and bound heterocyclic amines and the end products of advanced glycosylation were carried out, and the comparison results are shown in FIG. 4:
analysis of results
(1) After pretreatment of the sauced mutton prepared in examples 1 to 3, the measurement of the free and bound heterocyclic amines and the end products of advanced glycosylation were carried out, and the comparison results are shown in FIG. 2:
as can be seen from fig. 2, the content of heterocyclic amine and advanced glycation end products in both the heat-scalding treatment group (example 1) and the cold-scalding treatment group (example 2) is significantly reduced (p < 0.05), wherein the free heterocyclic amine of example 1 is reduced by 28.34%, the free advanced glycation end product is reduced by 40.26%, the bound advanced glycation end product is reduced by 38.80%, and the content of bound heterocyclic amine is not significantly different (p > 0.05), compared to the non-scalding treatment group (example 3) at the same total heating time. And the free heterocyclic amine and the free advanced glycosylation end products of the blanching treatment group are significantly lower than those of the blanching treatment group (p < 0.05). Thus, the blanching precooking treatment may significantly reduce the content of heterocyclic amines and advanced glycosylation end products (p < 0.05) in the sauced mutton, especially in the free state, which may be related to a higher heating power and longer treatment time of the blanching treatment leading to a greater loss of precursor substances which are dissolved in hot water and discarded with the blanching broth, thereby avoiding participation in the formation of harmful substances during subsequent heating.
(2) After pretreatment of the sauced mutton prepared in examples 1,4 to 5, the measurement of the free and bound heterocyclic amines and the end-glycosylation products were carried out, and the comparison results are shown in FIG. 3:
as can be seen from FIG. 3, the later the soy sauce is added during marination, the lower the content of free heterocyclic amine, especially at t3 (example 5), the total amount of free heterocyclic amine is significantly reduced by 78.01% (p < 0.05) compared to t1 (example 1). The soy sauce can obviously promote the generation of heterocyclic amine, and the later the soy sauce is added, the shorter the time for participating in the reaction to generate the heterocyclic amine, and the weaker the promotion effect. The variation of the end-stage glycosylation products was somewhat different, but overall, soy sauce (example 5) was added at t3, with minimal yields of heterocyclic amine and end-stage glycosylation products.
(3) After pretreatment of the sauced mutton prepared in examples 5 to 8, the measurement of the free and bound heterocyclic amines and the end products of advanced glycosylation were carried out, and the comparison results are shown in FIG. 4:
from fig. 4, it can be seen that the addition of the spice significantly inhibited the formation of heterocyclic amine and advanced glycosylation end products (p < 0.05) except that the bound heterocyclic amine was slightly reduced compared to example 5 without the spice bag. And the more delayed the addition of the spice, the stronger the inhibition on the free heterocyclic amine, the highest the inhibition rate is 27.60% (example 8). For the late glycosylation end products, the inhibition rate showed a trend of decreasing and increasing with the addition time, the highest inhibition rate was 14.13% (free state) and 52.10% (bound state), respectively, as in example 8 (t 3). This is because, when the spice is added at an early stage, only a small amount of intermediates and end products are in the system, the active ingredients in the spice do not fully play a role and the activity is destroyed along with the prolongation of the heating time, and the spice is added along with the soy sauce at t3, so that the promotion effect of the soy sauce on heterocyclic amine and advanced glycosylation end products can be resisted to a certain extent, and the inhibition rate at t3 is highest. Therefore, the addition time and the relative front and back of the spice and the soy sauce have great influence on the formation of hazardous substances, and the addition at the later stage t3 has the lowest content.
In summary, in the marinating process of the sauced meat, a blanching precooking method is adopted, soy sauce and spices are added in the later period, so that the generation of heterocyclic amine and advanced glycosylation end products in the sauced mutton can be effectively reduced, the safety of the sauced mutton product is improved, the method is low in cost, strong in practicability and wide in application range, and the method is applicable to large-scale industrial production, and can be also applied to other sauced mutton product systems such as sauced beef, braised pork and the like, and even high-temperature meat product systems.
The foregoing description of the preferred embodiments of the present application is not intended to be limiting, but is intended to cover any and all modifications, equivalents, and alternatives falling within the spirit and principles of the present application.
Claims (10)
1. A method for preparing a reduced content of a heterocyclic amine and a late glycosylation end product of a sauced meat, comprising the steps of:
cleaning and scalding raw meat;
mixing the blanched raw meat with water to obtain a mixture, and boiling the mixture with 2000-2200W of intense fire;
and then boiling with 500-550W with slow fire for 1-1.5 hours, adding a marinade package, and then boiling to obtain the sauced meat.
2. The method of preparing reduced levels of heterocyclic amines for sauced meat and advanced glycation end products according to claim 1, wherein the blanching treatment comprises: the mass ratio is 1.5-2: 10 and water, and carrying out blanching treatment for 10-15 minutes at 2000-2200W.
3. The method of preparing reduced levels of soy sauce heterocyclic amines and advanced glycation end products according to claim 1, wherein the marinade packages comprise light soy sauce, dark soy sauce and spice packages.
4. A method of preparing reduced content of heterocyclic amine of sauced meat and advanced glycosylation end product according to claim 3, wherein the amount of light soy sauce added is 2% -4% of the total weight of the mixture; and/or the number of the groups of groups,
the addition amount of the dark soy sauce is 2-4% of the total weight of the mixture.
5. A method of preparing reduced levels of heterocyclic amines for sauced meat and advanced glycation end products according to claim 3, wherein the spice bag comprises star anise, cinnamon, clove, pricklyash peel, galangal, bay leaves, tsaoko cardamom, amomum villosum and dried orange peel; wherein, the weight of each spice is 0.03-0.05% of the total weight of the mixture by taking the total weight of the mixture as 100%.
6. The process for the preparation of reduced content of heterocyclic amines for sauced meat and advanced glycation end products according to any of the claims 1 to 5, characterized in that the power of the marinating treatment is 500 to 550W for 1 to 1.5 hours.
7. The method for preparing reduced content of heterocyclic amine and advanced glycation end products of sauced meat according to any one of claims 1-5, characterized in that the blanched raw meat and water are mixed to obtain a mixture, the mixture further comprises edible salt and sucrose, wherein the mass ratio of the blanched raw meat to the water is 1.5-2:10; the addition amount of the edible salt is 0.5% -1% of the total weight of the mixture; the adding amount of the sucrose is 1% -2% of the total weight of the mixture; and/or the number of the groups of groups,
in the step of boiling with slow fire, water supplementing treatment is carried out firstly, so that the mass ratio of meat to water is 1.5-2: 10.
8. the process for the preparation of reduced content of heterocyclic amines for soy sauce and advanced glycation end products according to any of the claims 1-5, characterized in that the boiling treatment with strong fire takes 30-40 minutes.
9. Preparation method for reducing the content of heterocyclic amines in sauced meat and advanced glycation end products according to any of claims 1-5, characterized in that the raw meat comprises mutton, beef, donkey meat, pork.
10. A low content heterocyclic amine and advanced glycation end product sauced meat, characterized in that the sauced meat is prepared by the preparation method for reducing the content of heterocyclic amine and advanced glycation end product of sauced meat according to any one of claims 1-9.
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