阅读说明：本技术 一种低钠盐酱卤禽肉制品的加工方法 (Processing method of low-sodium-salt sauced and marinated poultry meat product ) 是由 蔡克周 聂文 胡高峰 胡展源 汪永 陈从贵 徐宝才 于 2020-05-19 设计创作，主要内容包括：一种低钠盐酱卤禽肉制品的加工方法,包括以下技术步骤。(1)屠宰净膛、(2)制备咸味肽、(3)复合盐超声波辅助腌制、(4)制备酱卤汤、(5)酱卤汤煮制、(6)杀菌与形成保鲜膜层。本发明制得的低钠盐酱卤禽肉制品,较普通产品的钠盐含量降低50-70%,风味优良,货架期长。(A processing method of a low-sodium salt sauced and marinated poultry product comprises the following technical steps. (1) Slaughtering and eviscerating, (2) preparing salty peptides, (3) carrying out ultrasonic-assisted pickling on compound salt, (4) preparing sauce marinating soup, (5) cooking the sauce marinating soup, and (6) sterilizing and forming a preservative film layer. Compared with the common product, the low-sodium salt sauced poultry meat product prepared by the invention has the advantages that the sodium salt content is reduced by 50-70%, the flavor is excellent, and the shelf life is long.)

1. A processing method of a low-sodium salt sauced and marinated poultry product is characterized by comprising the following steps: comprises the following steps:

step 1: slaughtering fowl raw materials, discharging blood, collecting blood, scalding fowl body, unhairing, cleaning lower opening of right wing, and cutting wing tip and foot claw; then soaking in purified water at 0-15 deg.C for 1-2h, cleaning the residual viscera and blood to obtain poultry carcass, hanging at room temperature for l-2h, and draining;

step 2: placing the blood in a centrifuge for centrifugal separation at the rotation speed of 12000-16000rmp for 5-10min, and taking the supernatant; adding trypsin, neutral protease and papain into the supernatant, and performing enzymolysis at 37-38 deg.C to obtain enzymolysis solution; concentrating and dehydrating the enzymolysis liquid in a membrane concentration device, wherein the membrane filtration pore diameter is 1kDa, the operation pressure is 0.5-2.5Mpa, and collecting the filtrate; spray drying the filtrate to obtain powder, i.e. salty peptide;

and step 3: uniformly coating compound salt accounting for 5-7% of the mass of the poultry carcass on the surface of the poultry carcass, orderly placing the poultry carcass one by one layer by layer into a pickling tank, and pickling at normal temperature for 3-5 h; starting ultrasonic treatment once every 8-10min for the materials in the pickling jar, wherein the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5W/cm²Each treatment time is 2.5-3.0 min; the preparation method of the compound salt comprises the following steps: 28 to 32 weight portions of NaCl, 8 to 12 weight portions of KCl and 1.5 to 2.5 weight portions of CaCl₂0.8-1.2 parts of nucleotide, 50-60 parts of salty peptide, 0.8-1.2 parts of creatinine, 0.8-1.2 parts of creatine and 0.04-0.06 parts of flaxseed gum by weight, and uniformly mixing to obtain a composite salt;

and 4, step 4: mixing the sauce marinating material and purified water according to the mass ratio of 1:3-5, then placing the mixture into a stainless steel cooking device with a steam condensation collection device, heating the mixture to boil and cooking for 3-5 hours; after the cooking is finished, filtering the materials by a screen with 60-80 meshes, and collecting filtrate to obtain sauce marinating soup; the sauce marinating material comprises the following raw materials in parts by weight: 0-20 parts of soybean paste, 0-5 parts of chilli sauce, 8-12 parts of amomum tsao-ko, 5-9 parts of nutmeg, 4-7 parts of fennel, 5-6 parts of dried ginger, 5-8 parts of pepper, 3-8 parts of dried orange peel, 3-5 parts of cinnamon, 1-2 parts of clove, 1-2 parts of monosodium glutamate and 2-4 parts of chicken essence;

and 5: mixing the pickled poultry carcass with the sauce marinating soup according to the mass ratio of 1: 2.5-5.0, putting into a boiling pot, heating to boil and boiling for 35-50min, taking out the poultry carcass, and draining the sauce marinating soup;

step 6: immersing the poultry carcass obtained in the step 5 into the compound preservative solution; the preparation method of the composite preservative solution comprises the steps of mixing the biological preservative and purified water according to the mass ratio of 1:8-10, and uniformly stirring to obtain the composite preservative solution; the raw material formula of the biological preservative comprises the following raw materials in parts by weight: 35-45 parts of nisin, 4-6 parts of lactone glucarate, 4-6 parts of trehalose, 1.5-2.5 parts of sodium lactate, 2-4 parts of nisin, 2-4 parts of alpha-polylysine, 1.5-2.5 parts of citric acid, 25-35 parts of chitosan and 8-12 parts of pectin;

and 7: taking out the poultry carcass from the composite preservative solution, hanging and placing the poultry carcass in a vacuum drying oven, and carrying out vacuum low-temperature drying treatment for 10-15min at the temperature of 75-85 ℃ and under the vacuum gauge pressure of-0.08 to-0.10 Mpa until the surface of the poultry carcass is compact, so that the composite preservative solution hung on the surface of the poultry carcass is dried and dehydrated to form a preservative film layer adhered to the surface of the poultry carcass.

2. The method of processing a low-sodium salt sauced poultry meat product according to claim 1, characterized in that: the fowl raw material is at least one of fresh chicken, duck, goose, meat pigeon, Muscovy duck and quail.

3. The method of processing a low-sodium salt sauced poultry meat product according to claim 1, characterized in that: adding 550-650mmol of trypsin, 450-550mmol of neutral protease and 750-850mmol of papain into each kilogram of plasma; the enzyme activities of the trypsin, the neutral protease and the papain are all 10-20 ten thousand U.

4. The method of processing a low-sodium salt sauced poultry meat product according to claim 1, characterized in that: the process conditions of spray drying are as follows: air inlet temperature: 170 ℃ and 260 ℃, air outlet temperature: at 70-100 ℃, the feed flow rate is 50-100ml/min, and the rotating speed of the spray head is 20000-25000 r/min.

5. The method of processing a low-sodium salt sauced poultry meat product according to claim 1, characterized in that: the salty peptide is a small molecular dipeptide with the molecular weight less than 1kDa, and the amino acid sequence is as follows: Ala-Phe, lle-Phe, Gly-Lys.

Technical Field

The invention belongs to the technical field of food processing, and relates to a processing method of a low-sodium-salt sauced and marinated poultry product.

Background

Sodium ions are the major cations of the extracellular fluid and play an important role in maintaining the osmotic pressure of the extracellular fluid crystals. In the human body, sodium ions play an important role in maintaining nerve and muscle excitability, cell membrane permeability, and the like. However, if the sodium ions are accumulated too much in the human body, the cell osmotic pressure is changed, and the human body absorbs a large amount of water to maintain a certain osmotic pressure, and the volume of the whole blood is increased, so that the heart is overloaded, and the heart failure symptom is induced or aggravated; at the same time, it may cause blood pressure elevation, arteriosclerosis, and the like.

The sodium salt is a salt formed by combining sodium ions and acid radical ions. Common salt is a common sodium salt and also a main source of sodium ions in the human body. At present, the intake amount of sodium salt of people generally exceeds the standard, and excessive intake of sodium salt can induce various diseases and seriously affect the health of human bodies, so that the active reduction of the sodium salt content in meat products is an important task in the meat product industry. Common salt is an important seasoning in the sauce braised meat products, and is used in a large amount in the production of the sauce braised meat products at present. With the improvement of living standard, the proportion of the sauced meat products in daily diet of people is gradually increased, and the sauced meat products become the second major intake source of salt, and the salt taken in from the sauced meat products accounts for about 25 percent of the total salt taken in. At present, the salt intake per capita in China is about 12g/d (10.9 g/d in cities and 12.4g/d in rural areas), which is far beyond the upper limit of the intake recommended by the World Health Organization (WHO) by 5 g/d. The salt contains a large amount of sodium ions, and after food is ingested into a human body, the sodium ions can be accumulated in the body, so that the blood pressure is increased, various cardiovascular diseases are induced, and the WHO and the multi-national health department pay high attention to the sodium ions. How to effectively reduce the sodium salt content in the sauced and marinated meat product is a technical problem which needs to be solved urgently in the meat product industry.

The common salt is an essential ingredient in the current sauce braised meat product processing, and has very important function. Salt has three main functions: seasoning-to be able to meet the sensory requirements of the consumer for flavor; preservation-the ability to inhibit the growth of microorganisms extends the shelf life of meat products; texture modification-the ability to dissolve myofibrillar proteins and promote the formation of elastic gels. The method directly reduces the salt content in the sauced and marinated meat product, so that the flavor and the texture of the sauced and marinated meat product are deteriorated, and the shelf life of the sauced and marinated meat product is greatly shortened, so that the development of a novel processing technology of the low-sodium-salt sauced and marinated meat product is a problem to be solved urgently at present.

Disclosure of Invention

The invention aims to provide a processing method of a low-sodium-salt sauced and marinated poultry meat product.

In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a processing method of a low-sodium salt sauced and marinated poultry product comprises the following steps:

step 1: slaughtering fowl raw materials, discharging blood, collecting blood, scalding fowl body, unhairing, cleaning lower opening of right wing, and cutting wing tip and foot claw; then soaking in purified water at 0-15 deg.C for 1-2h, cleaning the residual viscera and blood to obtain poultry carcass, hanging at room temperature for l-2h, and draining;

step 2: placing the blood in a centrifuge for centrifugal separation at the rotation speed of 12000-16000rmp for 5-10min, and taking the supernatant; adding trypsin, neutral protease and papain into the supernatant, and performing enzymolysis at 37-38 deg.C to obtain enzymolysis solution; concentrating and dehydrating the enzymolysis liquid in a membrane concentration device, wherein the membrane filtration pore diameter is 1kDa, the operation pressure is 0.5-2.5Mpa, and collecting the filtrate; spray drying the filtrate to obtain powder, i.e. salty peptide;

and step 3: uniformly coating compound salt accounting for 5-7% of the mass of the poultry carcass on the surface of the poultry carcass, orderly placing the poultry carcass one by one layer by layer into a pickling tank, and pickling at normal temperature for 3-5 h; starting ultrasonic treatment once every 8-10min for the materials in the pickling jar, wherein the ultrasonic frequency is 25-35KHz and the powerDensity of 0.3-0.5W/cm²Each treatment time is 2.5-3.0 min; the preparation method of the compound salt comprises the following steps: 28 to 32 weight portions of NaCl, 8 to 12 weight portions of KCl and 1.5 to 2.5 weight portions of CaCl₂0.8-1.2 parts of nucleotide, 50-60 parts of salty peptide, 0.8-1.2 parts of creatinine, 0.8-1.2 parts of creatine and 0.04-0.06 parts of flaxseed gum by weight, and uniformly mixing to obtain a composite salt;

and 4, step 4: mixing the sauce marinating material and purified water according to the mass ratio of 1:3-5, then placing the mixture into a stainless steel cooking device with a steam condensation collection device, heating the mixture to boil and cooking for 3-5 hours; after the cooking is finished, filtering the materials by a screen with 60-80 meshes, and collecting filtrate to obtain sauce marinating soup; the sauce marinating material comprises the following raw materials in parts by weight: 0-20 parts of soybean paste, 0-5 parts of chilli sauce, 8-12 parts of amomum tsao-ko, 5-9 parts of nutmeg, 4-7 parts of fennel, 5-6 parts of dried ginger, 5-8 parts of pepper, 3-8 parts of dried orange peel, 3-5 parts of cinnamon, 1-2 parts of clove, 1-2 parts of monosodium glutamate and 2-4 parts of chicken essence;

and 5: mixing the pickled poultry carcass with the sauce marinating soup according to the mass ratio of 1: 2.5-5.0, putting into a boiling pot, heating to boil and boiling for 35-50min, taking out the poultry carcass, and draining the sauce marinating soup;

step 6: immersing the poultry carcass obtained in the step 5 into the compound preservative solution; the preparation method of the composite preservative solution comprises the steps of mixing the biological preservative and purified water according to the mass ratio of 1:8-10, and uniformly stirring to obtain the composite preservative solution; the raw material formula of the biological preservative comprises the following raw materials in parts by weight: 35-45 parts of nisin, 4-6 parts of lactone glucarate, 4-6 parts of trehalose, 1.5-2.5 parts of sodium lactate, 2-4 parts of nisin, 2-4 parts of alpha-polylysine, 1.5-2.5 parts of citric acid, 25-35 parts of chitosan and 8-12 parts of pectin;

and 7: taking out the poultry carcass from the composite preservative solution, hanging and placing the poultry carcass in a vacuum drying oven, and carrying out vacuum low-temperature drying treatment for 10-15min at the temperature of 75-85 ℃ and under the vacuum gauge pressure of-0.08 to-0.10 Mpa until the surface of the poultry carcass is compact, so that the composite preservative solution hung on the surface of the poultry carcass is dried and dehydrated to form a preservative film layer adhered to the surface of the poultry carcass.

The preferable technical scheme is as follows: the fowl raw material is at least one of fresh chicken, duck, goose, meat pigeon, Muscovy duck and quail.

The preferable technical scheme is as follows: adding 550-650mmol of trypsin, 450-550mmol of neutral protease and 750-850mmol of papain into each kilogram of plasma; the enzyme activities of the trypsin, the neutral protease and the papain are all 10-20 ten thousand U.

The preferable technical scheme is as follows: the process conditions of spray drying are as follows: air inlet temperature: 170 ℃ and 260 ℃, air outlet temperature: at 70-100 ℃, the feed flow rate is 50-100ml/min, and the rotating speed of the spray head is 20000-25000 r/min.

The preferable technical scheme is as follows: the salty peptide is a small molecular dipeptide with the molecular weight less than 1kDa, and the amino acid sequence is as follows: Ala-Phe, lle-Phe, Gly-Lys.

Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:

1. the invention utilizes the slaughtered fresh poultry blood plasma to prepare the salty peptide which is used for pickling and marinating the poultry meat, can reduce the salt (NaCl) consumption of the sauced and marinated poultry meat and simultaneously enhance the flavor.

2. The invention adopts the compound salt to cure the poultry meat, and can effectively make up the flavor loss caused by reducing the sodium salt (NaCl).

3. According to the invention, the poultry meat is pickled under the assistance of ultrasonic waves, so that on one hand, the ultrasonic waves can accelerate the absorption of the poultry meat to salt; on the other hand, the ultrasonic wave can promote the dissolution of the salt soluble protein and combine with the flaxseed gum at the same time, thereby making up the quality and structure deterioration caused by the reduction of sodium salt (NaCl).

4. The biological preservative film formed on the surface of the marinated poultry meat prepared by the invention can directly inhibit bacteria, and can form a layer of edible preservative film on the surface of the poultry meat product to isolate the meat product from directly contacting with air, thereby achieving the purpose of better preservation and bacteria inhibition.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.