CN117694393A - Fresh-keeping processing method of natural anti-corrosion pre-packaged roasted mutton product - Google Patents
Fresh-keeping processing method of natural anti-corrosion pre-packaged roasted mutton product Download PDFInfo
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Abstract
The invention discloses a fresh-keeping processing method of a natural anti-corrosion pre-packaged roasted mutton product, which comprises the following steps: pretreating raw meat, spraying, pickling, baking, ultraviolet sterilizing, and vacuum packaging. The invention optimizes the traditional processing procedures, defines the processing technological parameters, improves the safety of products, combines with antiseptic treatment and vacuum package sterilization, can effectively improve the shelf life and the stability of the products, prolongs the storage time of the roast mutton cubes, comprehensively improves the production benefit of the roast mutton cubes and has good application prospect.
Description
Technical Field
The invention belongs to the technical field of prepackaged food processing, and relates to a fresh-keeping processing method of a natural anti-corrosion prepackaged roasted mutton product.
Background
Along with the rising of the Jiayuguan roast mutton shashlik all over the country, the market of the pre-packaged roast mutton shashlik is gradually opened, the quality guarantee period of the existing vacuum packaging frozen storage roast mutton shashlik can only reach 3-5 days, the long-distance transportation is inconvenient, and the roast mutton shashlik is a key factor for leading the roast mutton shashlik to go all over the country.
The common meat product preservation method comprises the steps of adding food preservative, preserving at low temperature, heating, and the like, but the chemical additive does not meet the requirements of consumers on green health food, and the excessive and out-of-range addition of the preservative is more harmful to the health of serious people.
Disclosure of Invention
The method is characterized in that a local baked mutton shashlik of the Jiayuguan is taken as a research object, a fresh-keeping processing technology of the pre-packaged baked mutton product is optimized in terms of addition of food additives, selection of a sterilization mode, selection of a packaging technology and materials, the quality guarantee period of the pre-packaged baked mutton shashlik is longer than 3 months, and after the optimized product is subjected to analysis and comparison of basic physicochemical indexes of nutritional ingredients, sensory and meat products, the nutritional ingredients and sensory of the optimized product are kept without obvious difference from those of the current baked mutton shashlik.
The invention aims to prolong the storage time of the grilled mutton shashlik.
It is another object of the present invention to add natural preservatives to the roast mutton cubes to make them of similar quality and taste to the now roasted mutton cubes and without the risk of synthetic preservatives to the human body.
The invention aims at realizing the following technical scheme:
the fresh-keeping processing method of the natural anti-corrosion pre-packaged roasted mutton product is characterized by comprising the following steps of:
(1) Selecting fresh raw mutton, cleaning, decontaminating, draining water on the surface of the raw mutton, uniformly cutting into meat pieces with the length of about 3, the width of 1.5 and the thickness of 0.5cm, and putting on an iron stick;
(2) Spraying nisin solution on the meat shashlik, wherein the dosage of nisin solution is 0.5g per 1kg meat;
(3) Spraying and uniformly mixing the nisin solution and the meat shashlik, and standing for 11 minutes;
(4) Baking in a charcoal furnace or an electric furnace at 202 ℃, wherein the surface moisture of the mutton shashlik is firstly baked during baking, then the mutton oil is showered, the salt mass fraction is sequentially sprinkled after redrying, the mass fraction of the composite seasoning is 1.0%, and the redrying is completed for 30 seconds;
(5) Cooling the baked mutton shashlik to 14 ℃, sterilizing by ultraviolet, and vacuum packaging to obtain a pre-packaged baked mutton shashlik finished product.
Preparing nisin spraying solution in the step (2), and using 40g of purified water or drinking water with the pH of 3 to dissolve 0.5g of nisin, and spraying the nisin spraying solution to the 1kg of meat strings.
The composite seasoning is prepared by mixing 90% by mass of cumin, 10% by mass of turmeric composite material, 80% by mass of capsicum and 20% by mass of peanut crushed composite material according to a weight ratio of 1:1.
The peanut powder is fried and ground.
And (5) cooling the roasted mutton shashlik to 14 ℃, and sterilizing by ultraviolet for 45min, wherein the distance between an ultraviolet lamp and the mutton shashlik is 10 cm, and the wavelength of the ultraviolet sterilizing lamp is 253.7nm.
And (3) the vacuum pressure in the step (5) is 0.08MPa, the vacuum time is 32S, and the cold storage is performed at the temperature of 1.4 ℃.
The roasted mutton product is whole or part of mutton, including mutton, sheep liver, sheep tripe, sheep heart and sheep head.
The invention has the following beneficial effects:
1. according to the invention, the pre-packaged roasted mutton product is treated by adding the natural preservative and combining with the ultraviolet sterilization technology, so that the shelf life of the product is prolonged, the transportation and storage cost of enterprises is reduced, and the economic benefit is increased on the premise of not adding the chemical preservative.
2. The roasted mutton shashlik is cooled to 14 ℃, vacuum-packed after ultraviolet sterilization, and refrigerated and stored at 1.4 ℃, so that the shelf life of meat products can be effectively prolonged. The ultraviolet sterilization treatment below 14 ℃ can effectively avoid the technical problems of meat quality change, oxidation and odor generation in the industry, and the like, and ensure the food safety and the product quality.
3. The added nisin is a natural preservative, can effectively inhibit the growth and reproduction of a plurality of gram positive bacteria causing food spoilage, such as clostridium botulinum and staphylococcus aureus, is a polypeptide compound consisting of a plurality of amino acids, can be absorbed and utilized by human bodies as a nutrient substance, and is a natural food preservative with high efficiency, no toxicity, safety and no side effect. The natural preservative is combined with the processing technology of vacuum pre-packaging and ultraviolet sterilization treatment, so that the texture, flavor and color of the roasted mutton product can be effectively improved.
4. In the processing technology, the sheep oil is showered, and the seasonings are sprinkled: the cumin, turmeric composite material and the chilli and peanut crushed composite material can effectively roast the mutton shashlik at the position to increase the flavor and improve the taste, and are the unique flavor of Gansu Jiaguan roast mutton shashlik.
The invention optimizes the traditional processing procedures, defines the processing technological parameters, improves the safety of products, combines with antiseptic treatment and vacuum package sterilization, can effectively improve the shelf life and the stability of the products, prolongs the storage time of the roast mutton cubes, comprehensively improves the production benefit of the roast mutton cubes and has good application prospect.
Drawings
FIG. 1 is a graph showing the effect of different nisin addition levels on sensory scores and total colony count;
FIG. 2 is a schematic graph showing the effect of cooking temperature on the sensory score and total number of colonies of pre-packaged grilled lamb shashliks;
FIG. 3 is a schematic representation of the effect of different complex flavor additions on sensory and total colony count;
FIG. 4 is a graph showing the effect of different sterilization modes on sensory scores and total colony count;
FIG. 5 is a graphical representation of the effect of different storage temperatures on sensory scores and total colony count;
FIG. 6 is a graph of the curve and contour plot of the effect of nisin addition and storage temperature on the sensory score of a roast mutton shashlik;
FIG. 7 is a graph of the curve and contour plot of the effect of nisin addition and cooking temperature on the sensory score of a roast mutton shashlik;
FIG. 8 is a graph of the curve and contour plot of the effect of storage temperature and baking temperature on the sensory score of a roast mutton shashlik.
Detailed Description
A fresh-keeping processing method of a natural anti-corrosion pre-packaged roasted mutton product comprises the following steps:
(1) Selecting fresh raw mutton, cleaning, decontaminating, draining water on the surface of the raw mutton, uniformly cutting into meat pieces with the length of about 3, the width of 1.5 and the thickness of 0.5cm, and putting on an iron stick;
(2) Spraying nisin solution on the meat shashlik, wherein the dosage of nisin solution is 0.5g per 1kg meat;
(3) Spraying and uniformly mixing the nisin solution and the meat shashlik, and standing for 11 minutes;
(4) Baking in a charcoal furnace or an electric furnace at 202 ℃, wherein the surface moisture of the mutton shashlik is firstly baked during baking, then the mutton oil is showered, the salt mass fraction is sequentially sprinkled after redrying, the mass fraction of the composite seasoning is 1.0%, and the redrying is completed for 30 seconds;
(5) Cooling the baked mutton shashlik to 14 ℃, sterilizing by ultraviolet, and vacuum packaging to obtain a pre-packaged baked mutton shashlik finished product.
Preparing nisin spraying solution in the step (2), and using 40g of purified water or drinking water with the pH of 3 to dissolve 0.5g of nisin, and spraying the nisin spraying solution to the 1kg of meat strings. The composite seasoning is prepared by mixing 90% by mass of cumin, 10% by mass of turmeric composite material, 80% by mass of capsicum and 20% by mass of peanut crushed composite material according to a weight ratio of 1:1. The peanut powder is fried and ground. And (5) cooling the roasted mutton shashlik to 14 ℃, and sterilizing by ultraviolet for 45min, wherein the distance between an ultraviolet lamp and the mutton shashlik is 10 cm, and the wavelength of the ultraviolet sterilizing lamp is 253.7nm. And (3) the vacuum pressure in the step (5) is 0.08MPa, the vacuum time is 32S, and the cold storage is performed at the temperature of 1.4 ℃. The roasted mutton product is whole or part of mutton, including mutton, sheep liver, sheep tripe, sheep heart and sheep head.
The specific effects are described as follows:
1 single factor test results analysis
1.1 Effect of the amount of the Natural preservative nisin addition on the sensory and colony count of the prepackaged Carnis Caprae Seu Ovis
Nisin (Nisin) is a polypeptide substance and has high-efficiency and safe biological preservative function. Nisin is a short peptide with positive charges and consists of 34 amino acids, and the antibacterial principle is that nisin can act on anionic components with negative charges on cell walls, such as phospholipid of cell membranes, and form a porous structure, so that leakage of the cell membranes is caused, and small molecular substances in the cells are lost, so that cell death is caused.
As shown in FIG. 1, the sensory score was highest and the mouthfeel was optimal at 0.05% nisin addition at 90d of the pre-packaged roast mutton shashlik. The sensory scores of 0.02%, 0.03% and 0.04% decrease with decreasing amounts of nisin, because a large number of microorganisms are produced during preservation, the tissue is loose, the elasticity is small, and bad smell is present, which makes the taste of the roasted mutton shashlik sticky. The sensory score at 0.07% added was lower than at 0.05% added, since nisin itself has salty taste [8] The flavor of the roast mutton shashlik is aggravated, the taste is poor, and simultaneously, 0.07 percent exceeds the maximum use amount of 0.5g/kg specified in GB 2760-2014 national food safety Standard food additive use Standard.
The main contaminant bacteria of meat products are gram positive bacteria, and Nisin (Nisin) can inhibit the growth of most gram positive bacteria, including bacillus, thermoputrefying bacteria, clostridium sporogenes and the like. As shown in FIG. 1, when the pre-packaged mutton shashlik is 90d, the total number of colonies is the lowest when the adding amount of nisin is 0.07%, and the adding amount is 0.05% and the total number of colonies is slightly higher, but meets GB 2726-2016 (cooked meat products of national food safety standards), and the total number of colonies exceeds the standard requirement when the adding amount is less than or equal to 0.04%.
1.2 influence of the baking temperature on the sensory and colony count of the prepackaged grilled mutton shashlik
As shown in FIG. 2, when the mutton shashlik 90d is pre-packaged, the sensory score is highest at 200 ℃ at the baking temperature, the temperature can enable the mutton shashlik to be thoroughly baked and keep the surface crisp, the color of the surface meat is deepened due to high baking temperature, the elasticity is reduced, the interior is sandwiched, and the taste is hard.
As shown in fig. 2, when the mutton shashlik 90d is pre-packaged, the influence of the baking temperature on the total number of bacterial colonies is small, and all the requirements of GB 2726-2016 'national standard cooked meat products for food safety' are met.
1.3 Effect of the amount of added Compound flavoring on the sensory and colony count of Pre-packaged Carnis Caprae Seu Ovis
Composite seasoning (90% cumin +10% turmeric composite: 80% capsicum +20% peanut chopped composite = 1:1). The cumin has extremely unique taste and flavor, rich oiliness and aromatic and strong smell, and the cumin can be used for processing beef and mutton, so that the cumin can remove fishy smell and greasiness, and the meat quality of the cumin is delicious and aromatic, and the appetite of the cumin is increased. The turmeric powder has light spicy flavor, slightly has the flavor of pepper, musk and the mixed flavor of sweet orange and ginger, and can make the mutton string color bright and have strong taste. The chilli powder is often added as an auxiliary material to improve the color and luster, flavor and inhibit the lipid oxidation process of the meat product. Peanut shreds are rich in fat and protein and are used for flavoring mutton shashlik. As shown in fig. 3, the sensory score increased with increasing amount of the compound seasoning, and the sensory score was highest at 1.0% of the amount added, and the taste and color were optimal.
Both the cumin and the chilli powder have antibacterial effect, but the antibacterial effect is not obvious due to the small addition amount. As shown in FIG. 3, there was no significant change in the total number of colonies as the amount of the complex seasoning added was increased.
1.4 Effect of the Sterilization means on the sensory and colony count of the prepackaged Carnis Caprae Seu Ovis
The ultraviolet rays are used as a non-thermal processing technology, can effectively kill microorganisms on the surface of meat, simultaneously well maintain physicochemical indexes such as color, pH and the like, and have wide application prospects in the field of meat sterilization and preservation. As shown in fig. 4, the control group (without sterilization treatment) had the lowest sensory score and the uv sterilization group had the highest sensory score. The preliminary speculation is that the control group (without sterilization treatment) breeds partial microorganisms to influence the taste, and the high-temperature and high-pressure group is subjected to secondary heating and high pressure, so that the heat treatment effectively kills harmful microorganisms in food, simultaneously, the heat treatment also has adverse effects on heat-sensitive nutritional ingredients and sensory quality of the food, the taste and flavor of the roasted mutton shashlik are deteriorated, and the taste is influenced. As shown in fig. 4, the control group (without sterilization treatment) had the highest total colony count, the ultraviolet sterilization group was slightly higher, and the high temperature and high pressure group was the lowest. The ultraviolet sterilization group and the high-temperature high-pressure group meet the standard requirements.
1.5 Effect of storage temperature on the sensory and colony count of prepackaged grilled Carnis Caprae Seu Ovis
As shown in FIG. 5, the sensory score was highest at a storage temperature of 0℃and the total number of colonies was the smallest, and the total number of colonies was lower at 2℃for 90 days, decreasing slightly with decreasing temperature and increasing more colonies at > 2℃indicating that lower temperatures were more capable of inhibiting microbial growth. The highest sensory score at 0 ℃ indicates that the temperature can not only effectively inhibit the growth of microorganisms, but also maintain the moisture and taste of the mutton shashlik.
2 response surface test analysis
2.1 response surface test results analysis
TABLE 1 response surface test design and results
TABLE 2 response surface regression model analysis of variance
Note that: * P < 0.05 indicates that the model or factor effect is significant, P < 0.01 indicates that the model and factor effect is extremely significant.
2.2 analysis of variance of sensory score regression model
Analyzing the factor levels and the sensory scores of the finished products by Design-Expert statistical software to obtain a multiple quadratic regression model equation as follows:
sensory score = 94.46+8.14×a+2.46×b-0.4000×c-1.25×ab+0.9750×ac+0.0750×bc-15.31×a 2 -5.81*B 2 -5.18*C 2
Regression model of anova sensory scores as can be seen from table 1, table 2, the test model has significance (P < 0.0001) and the portion of the missing term is significant (p= 0.1678) > 0.05 is insignificant. Predicted R 2 A value of 0.9954, which is equal to R after adjustment 2 The value 0.9923 is basically consistent, which indicates that the regression equation model has better fitting degree, and the test result has reliability and can be used for predicting the pre-packaged mutton shashlik baking process.
Further, the F values were observed to show that the effect of each factor on the sensory scores of the pre-packaged grilled lamb shashlik was in order of nisin > storage temperature > grilling temperature.
Analysis of Design-Expert 13 software is used for obtaining an analysis chart of the pre-packaged mutton shashlik, and a response surface chart and a contour diagram of interaction factors of the pre-packaged mutton shashlik are shown in fig. 6-8.
As can be seen from fig. 6, the overall sensory score of the pre-packaged roast mutton shashlik tended to rise to the highest and then fall, with nisin addition being more steeply sloped than the curve at the storage temperature, indicating that nisin addition has a greater impact on the sensory score of the pre-packaged roast mutton shashlik. The added amount of nisin is too small, so that the preservative effect cannot be well achieved, the quality and the taste are affected due to the fact that a large amount of microorganisms are generated when the pre-packaged mutton shashlik is 90d, and the taste of nisin can affect the taste of the pre-packaged mutton shashlik when the added amount of nisin is too large. The contour plot is elliptical, which shows that the interaction between the added nisin and the storage temperature is significant, and the sensory score of the pre-packaged mutton shashlik is greatly influenced.
As can be seen from fig. 7, the overall sensory score of the pre-packaged roast mutton shashlik tended to rise to the highest and then fall, with nisin addition being higher in gradient than the curved surface of the roasting temperature, and steeper in gradient, indicating that nisin addition has a greater impact on the sensory score of the pre-packaged roast mutton shashlik. The contour plot is elliptical, which shows that the interaction between the adding amount of nisin and the baking temperature is obvious, and the influence on the sensory score of the pre-packaged mutton shashlik is large.
As can be seen from fig. 8, the overall sensory score of the pre-packaged roast mutton shashlik tended to rise to the highest and then fall, with the storage temperature being higher in gradient than the curved surface of the baking temperature, and steeper in gradient, indicating that the storage temperature has a greater impact on the sensory score of the pre-packaged roast mutton shashlik. The storage temperature is too high, so that the microbial growth cannot be effectively inhibited, the taste of the pre-packaged mutton shashlik is influenced, and the moisture in the pre-packaged mutton shashlik is lost due to the too low storage temperature, so that the taste is influenced. The contour plot tends to be circular, indicating that the interaction between the storage temperature and the cooking temperature is insignificant, and has less effect on the sensory score of the pre-packaged grilled mutton shashlik.
2.2 response surface results verification experiments
The optimal technological conditions of the pre-packaged grilled mutton shashlik are as follows: nisin addition: 0.054%; storage temperature: 1.386 ℃; baking temperature: 201.809 ℃. In view of the feasibility and operability of the test, the process parameters were adjusted to nisin addition: 0.05%; storage temperature: 1.4 ℃; baking temperature: 202 ℃.3 parallel validation experiments were performed with a sensory score of 91.5 minutes, close to the predicted value, indicating that the best process conditions for the pre-packaged roast mutton cubes obtained by response surface optimization are feasible.
2.3 determination of relevant indicators in a Carnis Caprae Seu Ovis
TABLE 3 determination of nutritional Components in prepackaged Carnis Caprae Seu Ovis
As can be seen from Table 3, the present roast mutton cubes showed little difference in nutritional ingredients from the pre-packaged roast mutton cubes, and the pre-packaged roast mutton cubes optimized by the present study showed little loss of nutritional ingredients at any time after 90d storage. The optimizing process ensures the nutrition and flavor of the original roast mutton shashlik, and prolongs the shelf life to 90 days.
Conclusion(s)
The test is based on a single factor test, and the optimal technological condition for obtaining the pre-packaged roast mutton shashlik through a response surface method optimization test is nisin addition: 0.05%; storage temperature: 1.4 ℃; baking temperature: 202 ℃; the addition amount of the compound seasoning is 1.0 percent. The pre-packaged mutton shashlik prepared under the process conditions has tender and fragrant taste, unique flavor and mouthfeel, rich nutrition and higher sensory score, and effectively prolongs the shelf life of the product to 90 days. Provides thought and theoretical support for developing the pre-packaged roast mutton shashlik product.
Claims (7)
1. The fresh-keeping processing method of the natural anti-corrosion pre-packaged roasted mutton product is characterized by comprising the following steps of:
(1) Selecting fresh raw mutton, cleaning, decontaminating, draining water on the surface of the raw mutton, uniformly cutting into meat pieces with the length of about 3, the width of 1.5 and the thickness of 0.5cm, and putting on an iron stick;
(2) Spraying nisin solution on the meat shashlik, wherein the dosage of nisin solution is 0.5g per 1kg meat;
(3) Spraying and uniformly mixing the nisin solution and the meat shashlik, and standing for 11 minutes;
(4) Baking in a charcoal furnace or an electric furnace at 202 ℃, wherein the surface moisture of the mutton shashlik is firstly baked during baking, then the mutton oil is showered, the salt mass fraction is sequentially sprinkled after redrying, the mass fraction of the composite seasoning is 1.0%, and the redrying is completed for 30 seconds;
(5) Cooling the baked mutton shashlik to 14 ℃, sterilizing by ultraviolet, and vacuum packaging to obtain a pre-packaged baked mutton shashlik finished product.
2. The method for preserving a natural preserved pre-packaged roasted mutton product according to claim 1, wherein the step (2) comprises preparing a nisin spray solution, and spraying the nisin spray solution onto 1kg of the meat strings by dissolving 0.5g of nisin in 40g of purified water or drinking water having a pH of 3.
3. The method for preserving and processing natural preservative pre-packaged roasted mutton products according to claim 1, wherein the composite seasoning is prepared by mixing 90% by mass of cumin, 10% by mass of turmeric composite material and 80% by mass of capsicum and 20% by mass of peanut chopped composite material according to a weight ratio of 1:1.
4. The method for preserving a natural preserved pre-packaged roasted mutton product according to claim 3, wherein the peanut powder is cooked and ground.
5. The method for preserving a natural preservative pre-packaged roasted mutton product according to claim 1, wherein the step (5) is to cool the roasted mutton shashlik to 14 ℃, sterilize the mutton shashlik by ultraviolet radiation for 45min, the distance between the ultraviolet lamp and the mutton shashlik is 10 cm, and the wavelength of the ultraviolet sterilizing lamp is 253.7nm.
6. The method for preserving a natural preservative pre-packaged roasted mutton product according to claim 1, wherein the vacuum pressure in the step (5) is 0.08MPa, the vacuum time is 32s, and the roasted mutton product is preserved in a refrigerating manner at 1.4 ℃.
7. The method for preserving and processing natural preservative pre-packaged roasted mutton products according to claim 1, which is characterized in that: the roasted mutton product is whole or part of mutton, including mutton, sheep liver, sheep tripe, sheep heart and sheep head.
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