WO2023213331A1

WO2023213331A1 - Method for improving flavor characteristics and storage stability of pre-steamed processed lamb patties

Info

Publication number: WO2023213331A1
Application number: PCT/CN2023/098557
Authority: WO
Inventors: 蒋将; 张文斌; 金斐; 崔雅茹; 赵曼怡; 汪琳涔
Original assignee: 江南大学
Priority date: 2022-05-05
Filing date: 2023-06-06
Publication date: 2023-11-09
Also published as: CN114847443A; CN114847443B

Abstract

The invention discloses a method for improving the flavor characteristics and storage stability of pre-steamed processed lamb patties. The method comprises: processing fresh ground lamb into an emulsified meat mince; then adding additional ingredients such as salt, ice water, natural plant extracts, etc.; and finally chopping, mixing, forming and pre-steaming to obtain processed lamb patties. The natural plant extract is a mixture of a perilla extract and/or an alpinia galanga extract, and the addition amount of the natural plant extract is 0.05%-0.5%.

Description

A method for improving the flavor characteristics and storage stability of pre-steamed mutton patties

Technical field

The invention belongs to the technical field of meat product production and processing, and specifically relates to a prepared mutton patty with good flavor characteristics and stable storage ability and a preparation method thereof.

Background technique

my country is a major producer and consumer of meat products. According to relevant data from the Food and Agriculture Organization of the United Nations, China accounts for 28% of the world's meat consumption, and its per capita intake is twice the world average. Problems such as water leakage, oil leakage, oil oxidation, single flavor and strong fishy smell are very common in meat products (taking prepared mutton patties as an example). Nowadays, with the development and progress of society, consumers' dietary concepts of health and wellness are gradually increasing, and people are more interested in high-quality and high-standard products.

Pre-steamed and seasoned mutton patties: Pre-steamed and seasoned mutton patties are made from fresh lamb hind leg meat. After cutting and mincing the meat, appropriate seasonings and other auxiliary materials are added, and then rolled, marinated, shaped, pre-steamed, etc. Processed by technology. Meats that need to be transported and sold under refrigerated (0-4°C) or frozen (below -18°C) conditions and can be eaten or reheated.

At present, the following problems exist in pre-steamed and seasoned mutton patties: (1) The quality of the meat in the mutton patties is uneven, the degree of standardization is different, the depth of finishing of the seasoned patties is insufficient, and the product types lack diversity; (2) Some mutton and Its meat patty products have a strong mutton smell and bloody smell, and the product flavor is inferior, which limits consumers' purchasing desire and the expansion of the consumer market of the related meat patty industry; (3) excessive synthetic seasonings and preservatives are added to the prepared mutton patties. , long-term consumption of synthetic additives can cause potential toxic effects on the human body and may induce cancer.

Current research has found that many plant extracts are rich in functional ingredients such as phenols, flavonoids, and polysaccharides. They are natural compounds and have a unique Chinese medicinal flavor and fragrance. Compared with traditional spices, spice extracts are more effective It quickly imparts rich flavor and texture to food and suppresses bad flavors. At the same time, plant extracts have more active biological effects such as antioxidant, anti-cancer and antibacterial effects. my country is rich in plant resources, and plant extracts as food additives have broad application value and development prospects in the future food market. In the existing technology, most research on the application of plant extracts to mutton mainly focuses on the expansion of mutton product formulas, technological innovation, control of single hazard factors and extension of product shelf life. For example, CN113229464A discloses an application of dried moss extract to extend the shelf life of mutton sausage; CN11631342A discloses a method based on tea polyphenols to reduce the content of heterocyclic amines in roasted mutton patties.

At present, there are few studies focusing on adding extracts with both fishy and mutton removal and multiple antioxidant effects to cooked mutton products and analyzing the synergy of compounded plant extracts on meat patty cooking yield, flavor improvement, protein and fat stability, and microorganisms. inhibitory effect. Moreover, the current technology for applying natural plant extracts to meat products is not very mature, and few people have explored the issue of adding limits for extracts and the effect of adding separate pure phenol standards in extracts; for some parts with rich functionality There is also a lack of systematic theory on the application of bioactive Chinese medicinal plant extracts in the meat industry.

The recipe of high-quality prepared mutton patties should meet the requirement of no excessive intake of synthetic additives, and at the same time introduce green and healthy functional ingredients; secondly, mutton products with high sensory attributes should not contain an irritating and strong fishy smell but have a touch of mutton fat. Fragrant, retaining a tough yet elastic texture and good sensory qualities even after long-term transportation.

In summary, it is known that using natural plant extracts as auxiliary materials to add to pre-steamed and seasoned mutton patties can improve the mutton flavor of the patties, replace synthetic preservatives, increase the antioxidant capacity of meat protein and fat, and improve the antibacterial effect of the product. It has far-reaching value, helps to increase the nutritional added value of mutton products, promotes the development of high-quality mutton products, and thus promotes the development of my country's meat products industry.

Contents of the invention

technical problem

As a kind of prepared emulsified minced meat product, mutton patties are rich in fat and protein. They will be subject to varying degrees of oxidative damage during raw material processing, chopping, mixing, refrigeration, transportation and sales. This will not only reduce the sensory quality of the patties, but also produce certain bacteria and toxins; low-quality and cheap prepared meat patties often add artificial antibiotics and preservatives to improve the antioxidant stability of the product, which is not in line with the current green and healthy dietary concept; at the same time, mutton has a strong fishy smell and oxidation The unique rancid flavor produced later discourages many consumer groups and greatly limits the expansion of the mutton product consumer market. Therefore, it is advantageous to extract and utilize functional ingredients from natural plants into conditioning mutton patties to improve the sensory quality of the patties.

Scholars at home and abroad have done a lot of research on the use of natural extracts to improve the flavor and quality of meat products. However, there are few studies on the use of natural extracts to improve the flavor, antioxidant and storage stability of mutton products. Regarding the amount of extracts added and There are insufficient literature reports on the impact of their mutual compounding on the quality of mutton products, and additional research on the application and mechanism of adding plant extracts in meat products needs to be supplemented.

At present, the application of Angelica dahurica and Kaempferia dahurica in meat products is still purely as a fishy seasoning to achieve sensory satisfaction. Regarding the specific active ingredients in their extracts, the specific active ingredients in their extracts have anti-oxidative effects on fat/protein and improve the flavor. The influencing mechanism of substances is not clear, so it is impossible to achieve accurate quantitative addition of Angelica dahurica/Kaempferia kaempferia extract in the actual application of meat patties and to achieve the effect of effectively improving product quality; at the same time, galangal/perilla/fenugreek are widely used as traditional Chinese medicinal materials. The scope of use of natural plants in meat products is limited. Their extracts and their compounding can be used in mutton products to achieve the industrial production effects of mutton removal, antioxidant and shelf life extension. It is still in its infancy and requires more theoretical technology. support.

Therefore, in view of the shortcomings and product quality problems of the existing mutton pie processing industry, as well as the defects in the application of natural plant extracts in meat products, the present invention provides a method that uses fresh mutton as the main raw material, using natural plant extracts and their compounds. The ingredients are added as auxiliary materials to the cooked mutton patties, and through the processes of chopping, rolling, marinating, shaping and pre-steaming, a kind of cooked mutton patties with low mutton smell and high fat/protein antioxidant properties can be obtained. The present invention can expand the special scope of mutton products It provides technical support for the development of high-quality mutton deep processing industry.

Technical solutions

The purpose of the present invention is to overcome the shortcomings of existing prepared mutton patties such as heavy mutton smell and poor flavor performance, and provide a meat patty preparation method that can effectively reduce the content of mutton volatile volatile substances, improve the product protein/lipid antioxidant capacity, and extend the shelf life. The idea includes the following steps:

The minced mutton is processed into emulsified minced meat, and the auxiliary materials salt, ice water, and natural plant extracts are added, followed by chopping, shaping, and pre-steaming to obtain the prepared mutton patties.

In one embodiment of the present invention, the raw materials of mutton mince are fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, with a ratio of 7:3. The purpose is to choose the appropriate fat-to-lean ratio to provide the best nutritional ratio and juicy taste of the patties.

In one embodiment of the present invention, the weight percentage of the added auxiliary materials and the amount of emulsified meat is: 1.5-2.0% salt, 9.0-11.0% ice water, 0.05-0.5% natural plant extract, and 1.1%-1.3 white sugar. %, cooking wine 1.8-2.0%, starch 3.0-4.0%.

In one embodiment of the present invention, the plant extract is a mixture of perilla extract and/or Alpinia galanga extract, and the added amount is 0.1%.

In one embodiment of the present invention, the plant extracts selected for addition include one or more of Angelica dahurica extract, Perilla perilla extract, fenugreek extract, Alpinia galanga extract, and Kaempferia kaempferia extract.

In one embodiment of the present invention, the selected chopping and mixing conditions are 1500-2000rpm, the chopping and mixing temperature is controlled at 4.0-5.0°C, and the chopping and mixing time is 5-10 minutes. The purpose is to evenly and fully integrate the ingredients with the emulsified meat. Controlling the chopping and mixing temperature is to prevent the temperature from being too high to breed bacteria, and to prevent the local temperature from being too high to cause denaturation of the meat protein.

In one embodiment of the present invention, the size of the formed mutton patties is 0.8-1.5cm in thickness.

As a preferred embodiment of the present invention, the pre-steaming conditions are water steam at 105-110°C and heating for 15-20 minutes. The purpose is to use hot water steam to fully cook the meat patties and kill a large number of spoilage bacteria and pathogenic microorganisms. At the same time, the steam thermal processing method does not lose a lot of meat juice and can maximize the yield of the meat patties.

As an embodiment of the present invention, the preparation method of natural plant extracts includes the following steps:

The dried plant spices are ground and sieved using an ultra-fine traditional Chinese medicine grinder, and are fully extracted using constant-temperature stirring with ethanol. The extract and the residue are separated by high-speed centrifugation. The residue is repeatedly extracted and centrifuged. The combined extract is concentrated by vacuum rotary evaporation, and finally Plant extract powder was obtained by freeze-vacuum drying. The purpose is to retain and extract the functional ingredients in plant flavors to the greatest extent.

In a preferred embodiment of the present invention, the moisture content of the dried plant spices in the preparation of the natural plant extract is The spice grinding powder is 5-10%, and the spice grinding powder is sieved with a mesh size of 40-50 mesh.

In a preferred embodiment of the present invention, the extraction temperature during the preparation of the natural plant extract is 45-60°C, the extraction time is 2-6 hours, and the extract and the residue can be separated by centrifugation or other methods.

In a preferred embodiment of the present invention, the condition for repeated recovery of the residue in the preparation of the natural plant extract is to add 75-95% ethanol to re-extract the residue for 4-6 hours and then centrifuge repeatedly.

In a preferred embodiment of the present invention, the rotary evaporation conditions during the preparation of the natural plant extract are vacuum degree 400-450Pa, water bath 45-50°C, 55-60rpm, and the rotary evaporation concentrated solid content is 20-30%, so The freeze vacuum drying conditions mentioned above are vacuum degree <50Pa, with the purpose of reducing the oxidation of plant extracts during the drying process.

As one of the preferred embodiments of the present invention, perilla extract or Alpinia galanga extract or a mixed extract containing one of these two extracts is preferred.

As one of the preferred embodiments of the present invention, after completing the pre-steaming process, it also includes cooling, aseptic packaging and refrigeration of the meat patties.

Another object of the present invention is to provide a pre-steamed and cooked mutton patty, in which the limit of acid substances represented by pelargonic acid in the flavor of the patty is ≤0.90 μg/g meat sample; the sulfur-containing compounds represented by methyl mercaptan ester are limited The limit is ≤0.13μg/g meat sample; the limit of heterocyclic compounds represented by furan and pyridine is ≤0.44μg/g meat sample.

Beneficial effects:

Compared with the traditionally prepared prepared mutton patties, the precooked seasoned mutton patties prepared by the present invention have the following advantages:

1) Low smell and irritating flavor. It improves the unpleasant smell of mutton, sweat odor, and rancidity in mutton patties, and significantly reduces the content of heterocyclic compounds and sulfur-containing compounds in the volatile substances of the product. After adding natural extracts, sulfur-containing compounds are used as the The content of volatile substances represented by the main smell, ammonia, and sulfur flavor is significantly reduced, up to 98%; the content of volatile substances with heterocyclic compounds as the main irritant and the main representative of fishy odor is significantly reduced, up to 98%; The content of volatile substances represented by the acidic compounds as the main odor of dry coconut oil and the unpleasant fatty smell is significantly reduced, up to 77%. At the same time, it also gives the mutton patties the characteristic flavor of plant spices, such as perillone (perilla), limonene (perilla), eucalyptol (alpinal), α-terpineol (alpinal), L-borneol (kaempferol) ), limonene (Dahurian angelica), meet the variety requirements and market selection of diversified flavored meat patties.

2) Lower fat peroxide value and protein oxidation degree of mutton patties. The plant extracts used in the present invention can well inhibit or delay the oxidation process of fat and protein. The TBARS value of lipid oxidation can be reduced by up to 90% on the 14th day of storage at 4°C; adding plant extracts can significantly reduce the concentration of protein carbonyl groups (oxidation products). generation, which can be reduced by up to 43%; adding plant extracts can significantly delay the destruction of protein sulfhydryl groups by oxidation, which can be inhibited by up to 38%. It shows that plant extracts have a significant effect on retaining the fat/protein nutrients and improving the anti-stability of pre-steamed and conditioned mutton patties.

3) The prepared mutton patties prepared according to the present invention have a longer commercial shelf life. Compared with the group without added plant extracts, the mutton patties have the effect of inhibiting the growth of spoilage bacteria. The mutton patties added with perilla extract or galangal extract and compounded with one of these two extracts can extend the shelf life. The mutton patties without adding plant extracts were close to deterioration on the 9th day of storage, and the total number of bacterial colonies was close to 6.40lg CFU·g ^-1 . Adding plant extracts could extend the shelf life of the prepared mutton patties by 6 days, while adding perilla extract Mutton patties with galangal extract and their combinations can extend the shelf life longer.

Description of the drawings

In order to explain the technical solutions of the embodiments of the present invention more clearly, the drawings needed to be used in the description of the embodiments will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present invention. Those of ordinary skill in the art can also obtain other drawings based on these drawings without exerting any creative effort. in:

Table 1 is a comparison of the contents of the main smelly volatile substances in the prepared mutton patties prepared in Examples 1-5, 11 and Comparative Example 1;

Table 2 is a comparison of the sulfur compound content of the prepared mutton patties prepared in Examples 1-5 and Comparative Example 1;

Table 3 is a comparison of the heterocyclic compound content of the prepared mutton patties prepared in Examples 1-5 and Comparative Example 1;

Table 4 is a comparison of the acid compound content of the prepared mutton cakes prepared in Examples 1-5 and Comparative Example 1;

Table 5 shows the changes in the total number of bacterial colonies in the conditioned mutton patties prepared in Examples 1-5, 8-11 and Comparative Example 1 from 0 to 15 days;

Table 6 shows the sensory evaluation scores of the prepared mutton patties prepared in Examples 1-5, 8-11 and Comparative Example 1.

Figure 1 shows the changes in TBARS of the conditioned mutton patties prepared in Examples 1-5 and Comparative Example 1 from 0 to 14 days;

Figure 2 shows the changes in TBARS of the conditioned mutton patties prepared in Examples 8-11 and Comparative Example 1 from 0 to 14 days;

Figure 3 shows the changes in carbonyl content of the conditioned mutton patties prepared in Examples 1-5, 8-11 and Comparative Example 1;

Figure 4 shows the changes in protein thiol content of the conditioned mutton patties prepared in Examples 1-5, 8-11 and Comparative Example 1;

Figure 5 shows the main components in the alcohol-soluble perilla extract;

Figure 6 shows the main components of Alpinia alpinia alcohol extract.

Detailed ways

Many specific details are set forth in the following description to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described here. Those skilled in the art can do so without departing from the connotation of the present invention. Similar generalizations are made, and therefore the present invention is not limited to the specific embodiments disclosed below.

Second, reference herein to "one embodiment" or "an embodiment" refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. "In one embodiment" appearing in different places in this specification does not all refer to the same embodiment, nor is it a separate or selective embodiment that is mutually exclusive with other embodiments.

The testing and characterization methods involved in the examples and comparative examples of the present invention are as follows:

Determination of total phenolic content of plant extracts: determined by the traditional Folin phenol method. The specific method is: Dissolve 0.02g of the extract in ethanol-water solution, mix 400 μL of the extract with 1.0 mL of Folin phenol reagent, and dilute to 2.0 mL with distilled water. The mixed system is fully reacted in the dark for 5 minutes and then 5.0 mL is added to freshly prepare it. Add distilled water to dilute the 5% (m/V) sodium carbonate solution to 14.0 mL. Mix thoroughly and let stand at room temperature for 60 minutes. Measure the absorbance at a wavelength of 765 nm. Use the mixed system without extractant as the absorbance blank. Each experiment was repeated three times, and the extract without adding folinol reagent was used as a blank. Drawing of the standard curve: Use gallic acid as the standard to draw, accurately weigh 5.0mg of the gallic acid standard, dissolve it in distilled water and transfer it to a 5mL volumetric flask to make the volume, which is the 1.0mg/mL standard solution. Prepare it as 0, For standard solutions with different concentrations of 100, 200, 300, 500, and 1000 μg/mL, follow the above measurement steps and use the concentration (y) of the gallic acid standard solution as the abscissa and the corresponding absorbance value (x) as the ordinate to create a standard curve. The obtained standard curve equation is y=384.91x-85.117, and the correlation coefficient R ² =0.9986. The total phenolic content in plant extracts was expressed as mg gallic acid equivalents/g extract.

Determination of total flavonoid content of plant extracts: aluminum nitrate colorimetric method was used. The specific method is: Dissolve 0.02g of the extract in ethanol-water solution, mix 1000 μL of the extract with 4.0 mL of 70% ethanol, add 0.3 mL of 5% (w/w) NaOH solution, shake well and let stand for 5 min, add 0.3 mL of 10 % (w/w) aluminum nitrate solution, mix thoroughly and let it stand at room temperature for 6 minutes. Add 4.0mL of 1mol/L NaOH solution and 10mL of 70% ethanol. Shake well and let it stand for 10 minutes. Measure the absorbance at a wavelength of 510nm. The mixed system of extracts was used as the absorbance blank. Each experiment was repeated three times, and the extract without aluminum nitrate reagent was used as a blank. Drawing of the standard curve: Draw quercetin as the standard. Accurately weigh 5.0mg of the quercetin standard, dissolve it in 80% ethanol and transfer it to a 5mL brown volumetric flask to make the volume, which is the 1.0mg/mL standard solution. It is prepared into standard solutions with different concentrations of 0, 25, 50, 75, 100, and 125 μg/mL. According to the above measurement steps, the absorbance value (x) is the abscissa, and the corresponding quercetin standard solution concentration (y) is the ordinate. Make a standard curve. The obtained standard curve equation is y=0.2452x-0.0138, and the correlation coefficient R ² =0.9959. Total phenolic content in plant extracts was expressed as mg quercetin equivalents/g extract.

Determination of the flavor of pre-steamed mutton patties: For the quantification and analysis of volatile components of pre-steamed mutton patties, the solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method was used. The specific method is: accurately weigh 3.00g of the minced cooled mutton patty sample and place it in a 20ml headspace bottle, add 20μL of 500μg/mL cyclohexanone internal standard, seal immediately, use a 75μm, CR/PDMS extraction head, and age at 250°C. 40 minutes, insert the aged extraction head into the headspace of the sample bottle, and place it at 50-60°C for extraction for 40 minutes; take out the adsorbed extraction head and insert it into the gas chromatography inlet, and desorb at 250°C for 5 minutes.

Chromatographic conditions: The carrier gas is helium, the injection flow is 1.0mL/min, the injection temperature is 250°C, the initial column temperature is 40°C, hold for 2 minutes, increase the temperature to 130°C at a heating rate of 5.0°C/min, and then increase the temperature to 130°C at a heating rate of 8.0°C. to 200°C, and finally to 250°C at a heating rate of 12.0°C, and held for 7 min.

Mass spectrometry conditions: ionization mode is EI+, energy is 70eV, emission current is 70μA; interface temperature is 250℃, The ion source temperature is 200°C.

Determination of thiobarbituric acid (TBARS) in pre-steamed mutton patties from 0 to 14 days:

Accurately weigh 0.4g of minced mutton patties, add 3mL of 1.0% (w/v) thiobarbituric acid solution and 17.0mL of 10% (w/v) trichloroacetic acid solution in sequence and mix thoroughly, 100°C Heat in a boiling water bath for 30 minutes, and then bathe in ice water for 5 minutes after the reaction is completed. Take 5.0 mL of the supernatant, add an equal volume of chloroform solution, and centrifuge at 5000 rpm for 10 min. Take the supernatant and measure the absorbance value at a wavelength of 532 nm. Use no meat patties as the colorimetric blank. The calculation formula for thiobarbituric acid is:
TBARS/(mg/kg)＝A ₅₃₂ /m×9.48

Among them, A ₅₃₂ is the absorbance value at a wavelength of 532nm, m is the sample mass (g); 9.48 is a constant.

Determination of protein carbonyl group of pre-steamed and conditioned mutton patties:

Extract the protein from the mutton patties, take 200μL protein solution (1% w/v protein) and 500μL 10mM DNPH-HCl solution (the HCl concentration is 2M), mix thoroughly in a brown light-proof centrifuge tube, and place at room temperature of 25°C. The reaction was carried out for 1 hour in the dark, and then an equal volume of trichloroacetic acid solution (20%) was added and shaken thoroughly to precipitate the protein and terminate the reaction. The mixed solution was centrifuged at 11,000 g for 5 min at room temperature. Collect the precipitate and wash it thoroughly with 5 mL of ethanol-ethyl acetate solution (1:1, v/v) and centrifuge. Add 1.5 mL of 6M guanidine hydrochloride solution and react in a constant temperature water bath at 50°C for 30 min. Then centrifuge at 11000 g for 10 min. The supernatant was collected, its absorbance at 370nm was measured, and the molar extinction coefficient 22000L/(mol·cm) was used to calculate the carbonyl content. 0.5mL 2M HCl without DNPH was used as a blank control.

Determination of protein sulfhydryl groups in pre-steamed and conditioned mutton patties:

Dilute the protein solution to 2mg/mL with 0.1M phosphate buffer, pH 7.4. Take 0.5mL of the diluted protein solution in a 5mL centrifuge tube, add 2.0mL of urea-SDS solution and 0.5mL of 10mM DTNB reagent in order, shake and mix thoroughly, and then react in the dark at room temperature for 15 minutes. The absorbance value of the sample was measured at 412nm, and the total sulfhydryl content of the sample solution was calculated through the molar extinction coefficient of 13600L/(mol·cm). 0.5mL sodium phosphate buffer (0.1mol/L, pH 7.4) was used as a blank control. The polyphenol solution diluted to the same concentration was used as sample blank control.

Determination of the total number of bacterial colonies in pre-steamed mutton patties: refer to the method recommended in GB 4789.2-2016 "National Food Safety Standard - Determination of total bacterial colonies for food microbiological inspection", and measure the bacterial colonies in pre-steamed mutton patties refrigerated at 4°C for 0-14 days. Total growth was plate counted.

Comparative Example 1 (Ordinary pre-steamed mutton patties)

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% white sugar, 1.8% cooking wine, 3.0% starch, and control the temperature of the minced meat system to about 4.0°C for chopping and mixing, and control the chopping and mixing speed. 1500 rpm, chopping and mixing time 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer, add 105°C water vapor, and heat for 20 minutes. After cooking, quickly cool the mutton patties to 4°C or below and refrigerate them.

Example 1 (mutton patties with added Angelica dahurica extract)

Preparation of Angelica dahurica extract: Dry Angelica dahurica spice in a blast drying oven at 45°C for 5 hours, grind it with an ultra-fine traditional Chinese medicine grinder, and sieve it through a 40-mesh sieve. Take 50g of powder and add 500ml of 95% ethanol, and then use a 50°C constant temperature water bath. Stir for 6 hours, take the upper extract and centrifuge at 5000 rpm for 10 minutes. Add 250 ml of 95% ethanol to the residue and re-extract for 6 hours and repeat the centrifugation. After combining the extracts, use a vacuum degree of 400Pa, a water bath of 50°C, and a rotary evaporator at 60 rpm to concentrate to 50 ml. Finally, perform vacuum freeze-drying under a vacuum degree of 10Pa and -50°C to obtain Angelica dahurica extract powder. The total polyphenol content is 14.65±0.43 mg gallic acid equivalent/g, and the total flavonoid content is 21.84±1.11 mg quercetin equivalent/g extract.

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% sugar, 1.8% cooking wine, 3.0% starch, 0.10% Angelica dahurica extract. And control the temperature of the minced meat system to about 4.0°C for chopping and mixing, control the chopping and mixing speed to 1500rpm, and the chopping and mixing time to 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer and pass it through 105°C water vapor, heated for 20 minutes. After cooking, quickly cool the mutton patties to 4°C or below and refrigerate them.

Example 2 (mutton patties with added perilla extract)

Preparation of perilla extract: Dry perilla spice in a blast drying oven at 60°C for 5 hours, grind it with an ultra-fine traditional Chinese medicine grinder, and sieve it through a 40-mesh sieve. Take 50g of powder and add 500ml of 95% ethanol, and then use 50°C Stir in a constant temperature water bath for 6 hours, take the upper extract and centrifuge at 5000 rpm for 10 minutes. Add 250 ml of 95% ethanol to the residue and re-extract for 6 hours and repeat the centrifugation. After combining the extracts, use a vacuum degree of 400Pa, a water bath of 50°C, and a rotary evaporator at 60 rpm to concentrate to 50 ml. Finally, vacuum freeze-drying is performed under the conditions of a vacuum degree of 10Pa and -50°C to obtain perilla extract powder. The total polyphenol content is 135.61±5.34 mg gallic acid equivalent/g, and the total flavonoid content is 82.4±1.27 mg quercetin equivalent/g extract.

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% sugar, 1.8% cooking wine, 3.0% starch, 0.10% perilla extract. And control the temperature of the minced meat system to about 4.0°C for chopping and mixing, control the chopping and mixing speed to 1500rpm, and the chopping and mixing time to 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer and pass it through 105°C water vapor, heated for 20 minutes. After cooking, quickly cool the mutton patties to 4°C or below and refrigerate them.

Example 3 (mutton patties added with fenugreek extract)

Preparation of fenugreek extract: Dry fenugreek spices in a blast drying oven at 45°C for 5 hours, and use an ultra-fine traditional Chinese medicine grinder. After grinding, sieve through 40 mesh, add 50g of powder to 500ml of 95% ethanol, stir in a 50°C constant temperature water bath for 6 hours, take the upper extract and centrifuge at 5000rpm for 10 minutes, add 250ml of 95% ethanol to the residue and re-extract for 6 hours and then centrifuge again. After combining the extracts, use a vacuum degree of 400Pa, a water bath of 50°C, and a rotary evaporator at 60 rpm to concentrate to 50 ml. Finally, vacuum freeze-drying is performed under a vacuum degree of 10Pa and -50°C to obtain fenugreek extract powder. The total polyphenol content is 22.4±1.24 mg gallic acid equivalent/g, and the total flavonoid content is 62.95±2.14 mg quercetin equivalent/g extract.

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% white sugar, 1.8% cooking wine, 3.0% starch, 0.10% fenugreek extract. And control the temperature of the minced meat system to about 4.0°C for chopping and mixing, control the chopping and mixing speed to 1500rpm, and the chopping and mixing time to 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer and pass it through 105°C water vapor, heated for 20 minutes. After cooking, quickly cool the mutton patties to 4°C or below and refrigerate them.

Example 4 (mutton patties with added galangal extract)

Preparation of Alpinia extract: Dry Alpinia spice in a blast drying oven at 50°C for 5 hours, grind it with an ultra-fine traditional Chinese medicine grinder, sieve it through a 40-mesh sieve, take 50g of powder and add 500ml of 95% ethanol, and then use 50°C Stir in a constant temperature water bath for 6 hours, take the upper extract and centrifuge at 5000 rpm for 10 minutes. Add 250 ml of 95% ethanol to the residue and re-extract for 6 hours and repeat the centrifugation. After combining the extracts, use a vacuum degree of 400Pa, a water bath of 50°C, and a rotary evaporator at 60 rpm to concentrate to 50 ml. Finally, perform vacuum freeze-drying under a vacuum degree of 10Pa and -50°C to obtain Alpinia galangal extract powder. The total polyphenol content is 121.85±2.01 mg gallic acid equivalent/g, and the total flavonoid content is 70.18±0.60 mg quercetin equivalent/g extract.

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% sugar, 1.8% cooking wine, 3.0% starch, 0.10% galangal extract. And control the temperature of the minced meat system to about 4.0°C for chopping and mixing, control the chopping and mixing speed to 1500rpm, and the chopping and mixing time to 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer and pass it through 105°C water vapor, heated for 20 minutes. After cooking, quickly cool the mutton patties to 4°C or below and refrigerate them.

Example 5 (mutton patties with added kaempferol extract)

Preparation of kaempferol extract: Dry kaempferol spice in a blast drying oven at 45°C for 5 hours, grind it with an ultra-fine traditional Chinese medicine grinder, sieve it through a 40-mesh sieve, take 50g of powder and add 500ml of 95% ethanol, and then use a 50°C constant temperature water bath Stir for 6 hours, take the upper extract and centrifuge at 5000 rpm for 10 minutes. Add 250 ml of 95% ethanol to the residue and re-extract for 6 hours and repeat the centrifugation. After combining the extracts, use a vacuum degree of 400Pa, a water bath of 50°C, and a rotary evaporator at 60 rpm to concentrate to 50 ml. Finally, vacuum freeze-drying is performed under the conditions of a vacuum degree of 10Pa and -50°C to obtain Kaempferia spp. extract powder. The total polyphenol content is 8.81±0.94 mg gallic acid equivalents/g, and the total flavonoid content was 6.72±0.86 mg quercetin equivalents/g extract.

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% sugar, 1.8% cooking wine, 3.0% starch, 0.10% kaempferol extract. And control the temperature of the minced meat system to about 4.0°C for chopping and mixing, control the chopping and mixing speed to 1500rpm, and the chopping and mixing time to 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer and pass it through 105°C water vapor, heated for 20 minutes. After cooking, quickly cool the mutton patties to 4°C or below and refrigerate them.

Example 6 (adding different proportions of perilla extract mutton patties)

Based on Example 2, prepare perilla extract and adjust the addition amount to 0.05%, 0.1%, 0.2%, and 1%. Discuss the impact of perilla addition amount on products. Among them, the contents of sulfur compounds in mutton patties were reduced by 76.9%, 92.9%, 93.1%, and 88.1% respectively, the contents of heterocyclic compounds were reduced by 35.4%, 40.5%, 43.1%, and 38.9% respectively, and the contents of acid compounds were reduced by 30.1%. %, 33.6%, 38.5%, 32.8%. The shelf life can be extended by 0 days, 4.3 days, 5.1 days, and 7.4 days respectively, and the final sensory scores are 6.2, 7.0, 6.9, and 6.5. It shows that appropriately increasing the proportion of perilla extract can continue to suppress the fishy smell, but the effect is not significant, and adding excessive perilla extract will produce an irritating smell, which will lead to a decrease in the sensory experience of the meat patties.

Example 7 (adding different proportions of galangal extract mutton patties)

Based on Example 4, prepare Alpinia galanga extract and adjust the addition amount to 0.05%, 0.1%, 0.2%, and 1%. Discuss the impact of the addition of galangal on the product. Among them, the contents of sulfur compounds in mutton patties were reduced by 80.5%, 96.8%, 95.2%, and 89.0% respectively, the contents of heterocyclic compounds were reduced by 76.8%, 97.4%, 93.5%, and 87.3% respectively, and the contents of acid compounds were reduced by 70.1%. %, 77.3%, 79.6%, 72.2%. The shelf life can be extended by 0 days, 5.8 days, 7.4 days, and 10.2 days respectively, and the final sensory scores are 7.0, 7.5, 7.1, and 6.6. It shows that appropriately increasing the addition ratio of galangal extract can inhibit the fishy smell and extend the shelf life, but adding too much extract will produce too much herbal flavor and reduce the sensory evaluation value.

Example 8 (Add equal proportions of kaempferol/dahurian extract to compound mutton patties)

The kaempferol and Angelica dahurica extracts prepared in Example 1 and Example 5 were used to compound and add in equal proportions, and the total amount added was still 0.10% of the weight of the emulsified meat.

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% sugar, 1.8% cooking wine, 3.0% starch, 0.05% kaempferol extract, 0.05% angelica dahurica extract. And control the temperature of the minced meat system to about 4.0°C for chopping and mixing, control the chopping and mixing speed to 1500rpm, and the chopping and mixing time to 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer and pass it through 105°C water vapor, heated for 20 minutes. After cooking Quickly cool the lamb patties to 4°C or below and refrigerate.

Example 9 (Add Comparative Example Perilla/Alpinia Alpinia Extract Compound Mutton Patties)

The perilla and galangal extracts prepared in Example 2 and Example 4 were used to compound and add in equal proportions, and the total amount added was still 0.10% of the weight of the emulsified meat.

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% sugar, 1.8% cooking wine, 3.0% starch, 0.05% perilla extract, 0.05% galangal extract. And control the temperature of the minced meat system to about 4.0°C for chopping and mixing, control the chopping and mixing speed to 1500rpm, and the chopping and mixing time to 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer and pass it through 105°C water vapor, heated for 20 minutes. After cooking, quickly cool the mutton patties to 4°C or below and refrigerate them.

Example 10 (Addition of Comparative Example Fenugreek/Perilla Extract Compound Mutton Patties)

The fenugreek and perilla extracts prepared in Example 3 and Example 2 were mixed and added in equal proportions, and the total amount added was still 0.10% of the weight of the emulsified meat.

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% white sugar, 1.8% cooking wine, 3.0% starch, 0.05% fenugreek extract, 0.05% perilla extract. And control the temperature of the minced meat system to about 4.0°C for chopping and mixing, control the chopping and mixing speed to 1500rpm, and the chopping and mixing time to 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer and pass it through 105°C water vapor, heated for 20 minutes. After cooking, quickly cool the mutton patties to 4°C or below and refrigerate them.

Example 11 (Add extract pure phenol standard mutton patties)

A pure phenol standard with a total phenolic content of 121.85 mg gallic acid equivalent/g and a total flavonoid content of 75 mg quercetin equivalent/g was added instead of the natural plant extract.

Preparation of seasoned mutton patties: prepare fresh mutton hind leg meat and mutton fat after removing connective tissue and fascia, mince the meat into emulsified mutton mince in a ratio of 7:3, add the following auxiliary materials based on the weight percentage of the emulsified minced meat: 1.5% salt, 10% ice water, 1.2% sugar, 1.8% cooking wine, 3.0% starch, equivalent gallic acid/quercetin pure phenol standard. And control the temperature of the minced meat system to about 4.0°C for chopping and mixing, control the chopping and mixing speed to 1500rpm, and the chopping and mixing time to 8 minutes; use a meat patty mold to control the size of the mutton patties to a thickness of 1.0cm and a diameter of 6.0cm; put it into a steamer and pass it through 105°C water vapor, heated for 20 minutes. After cooking, quickly cool the mutton patties to 4°C or below and refrigerate them.

As shown in Figures 1 to 4, for example, Example 11, by adding key functional ingredients in plant extracts, such as adding pure phenolic standard (tannic acid/quercetin) of the extract with equal total phenolic content or flavonoid content, the effect of Lipid protein resistance of pre-steamed prepared mutton patties The oxidation capacity has been significantly improved, but the performance in terms of improvement of smelly flavor, extension of shelf life and product sensory score are poor. See Table 1-3, Table 5 and Table 6, indicating that natural plants need to be used to solve the existing quality problems of mutton patties. Extract mixed systems can effectively solve this problem.

Table 1

Table 2

table 3

Table 4

table 5

Table 6

The present invention found that different plant extract compounds have different effects on improving the quality of mutton patties. Improper equal-proportion compounding (Kaempferia/Dahurica) (fenugreek/Kaempferia) is not significantly more effective in improving fat oxidation and protein oxidation in meat patties than non-compound addition, but it still has a good mutton-removing effect and sensory score; A suitable extract mixture (perilla/galangal) in equal proportions can not only effectively improve the flavor and antioxidant capacity of mutton patties, but also have a higher sensory score of the patties.

Although the present invention has been disclosed above in terms of preferred embodiments, they are not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, The protection scope of the present invention should be defined by the claims.

Claims

A method for improving the flavor characteristics and storage stability of pre-steamed mutton patties, which is characterized by including the following steps:

Process the ground mutton meat into emulsified minced meat, add auxiliary materials salt, ice water, and natural plant extracts, then chop, mix, shape, and pre-steam to obtain pre-steamed and seasoned mutton patties;

Wherein, the natural plant extract is a mixture of perilla extract and/or galangal extract;

The preparation method of the natural plant extract is as follows: dry plant spices are ground and sieved using an ultra-fine traditional Chinese medicine mill, stirred at a constant temperature of 75-95% ethanol to fully extract, and the extract and residue are separated by high-speed centrifugation, and the residue is repeated Extract and centrifuge, combine the extracts, use vacuum rotary evaporation to concentrate, and finally freeze and vacuum dry to obtain natural plant extract powder;

The added amount of the natural plant extract is 0.05-0.5%.
The method according to claim 1, characterized in that the added amount of the natural plant extract is 0.1%.
The method according to claim 1 or 2, characterized in that the chopping and mixing conditions are a rotating speed of 1500-2000 rpm, a chopping and mixing temperature of 4.0-5.0°C, a chopping and mixing time of 5-10 min; the size of the formed mutton patties is a thickness of 0.8-1.5cm. ; Pre-steaming conditions are water vapor temperature 105-110°C and heating for 15-20 minutes.
The method according to claim 1, wherein the moisture content of the dried plant spices in the preparation method of the natural plant extract is 5-10%, and the sieved mesh number of the spice grinding powder is 40-50 mesh. .
The method according to claim 1, characterized in that in the preparation method of the natural plant extract, the extraction temperature is 45-60°C, and the extraction time is 2-6 hours.
The method according to claim 1, characterized in that in the preparation method of the natural plant extract, the vacuum rotary evaporation conditions are vacuum degree 400-450Pa, water bath 45-50°C, 55-60rpm, and the rotary evaporation is concentrated to the total solid state. The material content is 20-30%, and the freeze vacuum drying conditions are vacuum degree <50Pa.
The pre-steamed and seasoned mutton patties prepared by the method of any one of claims 1 to 6 are characterized in that the limit of acid substances represented by pelargonic acid in the flavor of the pre-steamed and seasoned mutton patties is ≤0.90 μg/g meat sample. ; The limit of sulfur-containing compounds represented by methyl mercaptan ester is ≤0.13μg/g meat sample; the limit of heterocyclic compounds represented by furan and pyridine is ≤0.44μg/g meat sample.