阅读说明：本技术 生鲜调理鸡肉制品的制备方法及其天然保鲜剂 (Preparation method of fresh conditioning chicken product and natural preservative thereof ) 是由 毕艳红 王朝宇 张晓辉 赵希荣 白青云 聂小宝 马勇 朱春 詹菁菁 于 2020-05-09 设计创作，主要内容包括：本发明涉及肉类加工及保鲜领域,公开了一种生鲜调理鸡肉制品的制备方法及其天然保鲜剂,该天然保鲜剂由以下重量份的组分混合而成：茶多酚10-20份、黑蒜提取物30-50份、瓜蒌提取物30-50份。与现有技术相比,本发明中的天然保鲜剂优选几种天然保水剂及保鲜剂进行复配,使其可以在4±1℃贮藏条件下,既能有效抑制生鲜调理肉制品的汁液流失、脂质氧化,又能有效抑制微生物的生长,进一步延长产品的货架期,改善生鲜调理鸡肉制品货架期较短的缺陷。(The invention relates to the field of meat processing and preservation, and discloses a preparation method of a fresh prepared chicken product and a natural preservative thereof, wherein the natural preservative is prepared by mixing the following components in parts by weight: 10-20 parts of tea polyphenol, 30-50 parts of black garlic extract and 30-50 parts of snakegourd fruit extract. Compared with the prior art, the natural preservative is preferably compounded by a plurality of natural water-retaining agents and preservatives, so that the natural preservative can effectively inhibit juice loss and lipid oxidation of the fresh prepared meat product and can also effectively inhibit the growth of microorganisms under the storage condition of 4 +/-1 ℃, the shelf life of the product is further prolonged, and the defect of short shelf life of the fresh prepared chicken product is overcome.)

1. A natural preservative for fresh conditioning chicken products is characterized by being prepared by mixing the following components in parts by weight: 10-20 parts of tea polyphenol, 30-50 parts of black garlic extract and 30-50 parts of snakegourd fruit extract.

2. The natural preservative for fresh conditioning chicken products according to claim 1, wherein the extraction method of the black garlic extract comprises the following steps:

cleaning the black garlic rice with 0.9% saline water; adding purified water according to the material-liquid ratio of 1:2, and stirring for 3-5 min at the temperature of 35-55 ℃ at 500-1500 r/min by using a dispersion machine; obtaining slurry; treating the slurry with 60 KHz-80 KHz ultrasonic waves for 8 min, then squeezing, and respectively collecting black garlic juice and black garlic residues; centrifuging the black garlic juice for 3-15min under the condition of 2500-7000 r/min, and then filtering to obtain a filtrate; vacuum concentrating the filtrate to obtain black Bulbus Allii extract.

3. The natural preservative for fresh conditioned chicken products according to claim 1, wherein the extraction method of the trichosanthes kirilowii maxim extract comprises the following steps:

cleaning snakegourd fruit, drying, crushing, soaking in 75% ethanol for 20-25 h according to the material-liquid ratio of 1:40, heating, refluxing, filtering to obtain an extracting solution, and concentrating the obtained filtrate until no ethanol exists to obtain a snakegourd fruit extract.

4. A preparation method of a fresh conditioning chicken product is characterized by comprising the following steps:

(1) pretreatment: cleaning chicken breast with clear water, draining blood, trimming to remove excessive fat and tibia;

(2) preparing a pickling liquid: weighing 2% of salt, 0.3% of monosodium glutamate, 0.5% of white pepper powder, 2% of starch, 1% of white granulated sugar and 0.5-5% of the natural preservative according to any one of claims 1-7 based on 100g of chicken breast, mixing uniformly, adding water and fully dissolving to 35 g;

(3) rolling, kneading and pickling: putting the prepared pickling liquid and the chicken breast into a rolling and kneading machine, and adopting an intermittent rolling and kneading mode: rolling and kneading for 20min, standing for 10min alternately, rolling and kneading for 1h, and pickling at low temperature for 24 h;

(4) packaging and refrigerating: vacuum packaging, and storing in 0-4 deg.C refrigerator.

Technical Field

The invention relates to the field of meat processing and preservation, in particular to a preparation method of a fresh prepared chicken product and a natural preservative thereof.

Background

The preservation of the product is an important link in the production process of meat products. In recent years, with the acceleration of the pace of life of people, the market of fresh conditioning meat products which are convenient in nutrition is gradually expanded. However, the fresh prepared meat products still have certain problems in market circulation, such as easy chemical deterioration like oxidation and short shelf life caused by microbial pollution, thereby reducing the eating quality and the economic benefit. Therefore, the bottleneck restricting the development of fresh-cooked meat product industry is broken through, and the development of a suitable storage and preservation technology is urgent.

At present, the fresh-keeping method for the prepared meat product comprises the following steps: adopts the air-conditioning preservation technology, the radiation preservation technology, the ultrahigh pressure and microwave treatment technology, the addition of the preservative and the like. The controlled atmosphere preservation technology inhibits the growth and reproduction of microorganisms by changing the gas environment in packaged food, but most aerobic microorganisms and mould fungi in the method have better inhibiting effect and poor inhibiting effect on anaerobic bacteria; the ultrahigh pressure and microwave treatment can play the roles of sterilization and enzyme destruction, but the equipment cost is higher; the method has the advantages that part of putrefactive microorganisms can be well killed by adopting radiation treatment, the storage period of a product can be effectively prolonged, when the treatment dosage exceeds a certain limit, the meat can have an irradiation taste, the higher the irradiation dosage is, the higher the fat oxidation degree of the meat is, and in addition, the application of equipment and the irradiation safety problem can also cause certain limitation to the application of the meat to a certain extent; the addition of the preservative is the most common preservation method at present. The types of the antistaling agent mainly comprise a chemical antistaling agent and a natural antistaling agent, wherein the development and the application of the natural preservative antistaling agent are always hot spots for research in the field. Natural preservatives are widely distributed in plants, animal tissues and microorganisms. Most natural preservatives are obtained from plants, such as herbs, spices, tea, vegetables, fruits, grains, oilseed products, and the like.

The natural preservative has multiple functions in meat, and plays roles of oxidation resistance, microorganism resistance, preservation and the like in the meat processing and storage processes. The patent with the patent application number of CN 201510649923.4 adopts an aqueous solution mixed by nisin, lysozyme and chitosan as a preservative to preserve the chilled chicken, although the process can be applied to preserve the chilled chicken, the shelf life is only 10 days, and the large-scale popularization and application is difficult to meet. Therefore, the existing main preservation technology of the fresh prepared chicken product can play a certain role in prolonging the storage period of the fresh prepared chicken product, but the requirements are still far from the reality.

Disclosure of Invention

The purpose of the invention is as follows: aiming at the problems in the prior art, the invention provides a preparation method of a fresh-conditioned chicken product and a natural preservative thereof, wherein the natural preservative is compounded by a plurality of natural antioxidants, so that the lipid oxidation of the fresh-conditioned meat product can be effectively inhibited, the growth of microorganisms can be effectively inhibited, the shelf life of the product is further prolonged, and the defect of short shelf life of the fresh-conditioned chicken product is overcome.

The technical scheme is as follows: the invention provides a natural preservative for fresh prepared chicken products, which is prepared by mixing the following components in parts by weight: 10-20 parts of tea polyphenol, 30-50 parts of black garlic extract and 30-50 parts of snakegourd fruit extract.

Preferably, the extraction method of the black garlic extract comprises the following steps: cleaning the black garlic rice with 0.9% saline water; adding purified water according to the material-liquid ratio of 1:2, and stirring for 3-5 min at the temperature of 35-55 ℃ at 500-1500 r/min by using a dispersion machine; obtaining slurry; treating the slurry with 60 KHz-80 KHz ultrasonic waves for 8 min, then squeezing, and respectively collecting black garlic juice and black garlic residues; centrifuging the black garlic juice for 3-15min under the condition of 2500-7000 r/min, and then filtering to obtain a filtrate; vacuum concentrating the filtrate to obtain black Bulbus Allii extract.

Preferably, the extraction method of the snakegourd fruit extract comprises the following steps: cleaning snakegourd fruit, drying, crushing, soaking in 75% ethanol for 20-25 h according to the material-liquid ratio of 1:40, heating, refluxing, filtering to obtain an extracting solution, and concentrating the obtained filtrate until no ethanol exists to obtain a snakegourd fruit extract.

The invention also provides a preparation method of the fresh conditioning chicken product, which comprises the following steps: (1) pretreatment: cleaning chicken breast with clear water, draining blood, trimming to remove excessive fat and tibia; (2) preparing a pickling liquid: weighing 2% of salt, 0.3% of monosodium glutamate, 0.5% of white pepper powder, 2% of starch, 1% of white granulated sugar and 0.5-5% of the natural preservative according to any one of claims 1-7 based on 100g of chicken breast, mixing uniformly, adding water and fully dissolving to 35 g; (3) rolling, kneading and pickling: putting the prepared pickling liquid and the chicken breast into a rolling and kneading machine, and adopting an intermittent rolling and kneading mode: rolling and kneading for 20min, standing for 10min alternately, rolling and kneading for 1h, and pickling at low temperature for 24 h; (4) packaging and refrigerating: vacuum packaging, and storing in 0-4 deg.C refrigerator.

Has the advantages that: tea polyphenol, black garlic extract and snakegourd fruit extract are used as fresh-keeping components, and tea polyphenol is a general name of polyhydroxy phenolic compounds extracted from tea leaves, and the main components of the tea polyphenol are catechins (flavanols), flavones, flavonols, anthocyanins, phenolic acids, depside acids, polymeric phenols and the like. Tea polyphenol has stronger antioxidation, especially ester catechin EGCG, and the reducibility of the tea polyphenol can even reach 100 times of that of L-erythorbic acid. The tea polyphenols have antioxidant and antibacterial effects, such as inhibiting Staphylococcus, Escherichia coli, Bacillus subtilis, etc. The tea polyphenol is nontoxic and tasteless, and can not destroy the original flavor of food, and the tea polyphenol can adsorb peculiar smell in the food, so the tea polyphenol has a certain function of dispelling the peculiar smell. The tea polyphenols have protective effect on pigment in food, and also have effect in inhibiting nitrite formation and accumulation.

The tea polyphenols also have antibacterial effect, such as inhibiting Staphylococcus, Escherichia coli, Bacillus subtilis, etc. The tea polyphenol is nontoxic and tasteless, and can not destroy the original flavor of food, and the tea polyphenol can adsorb peculiar smell in food, so that the tea polyphenol has a certain effect of removing the peculiar smell, and can inhibit the formation and accumulation of nitrite.

The black garlic is prepared by naturally fermenting fresh garlic with skin under the environment of high temperature and high humidity without adding any additive, and the black garlic fermented under the proper condition has higher nutritive value and antioxidant activity. The black garlic contains various functional components, and has outstanding oxidation resistance and bacteriostatic ability. The black garlic polysaccharide has stronger effect of removing DPPH and OH, the fresh garlic is processed into the black garlic, the superoxide dismutase (SOD) activity, the hydrogen peroxide activity removing capability and the polyphenol content of the black garlic are higher than those of common garlic extracts, the removing capability of the black garlic on free radicals is more than 8 times that of the fresh garlic, beta-carboline alkaloids in the black garlic have stronger hydrogen peroxide removing capability, in addition, the black allicin in the black garlic has broad-spectrum antibacterial activity and has the effects of inhibiting and killing various bacteria, fungi, viruses and the like such as escherichia coli, staphylococcus aureus and the like, and the black garlic is one of the strongest antibacterial effects in natural plants discovered at present.

The snakegourd fruit belongs to trichosanthes of Cucurbitaceae, is a perennial climbing herb, is a famous medicinal material in Shandong, has the pharmacological activities of relieving fever, eliminating phlegm, removing blood stasis, regulating qi, clearing intestines, relaxing bowels and the like, and has better effects on treating chest obstruction, constipation and the like. Various extracts of the snakegourd fruit have an anti-oxidation effect, the triterpenoid saponin extract in the snakegourd peel has strong DPPH free radical scavenging capacity, the triterpenoid saponin extract can be used as an anti-oxidation substance to be applied to anti-aging medicines, and the snakegourd seed oil also has strong anti-oxidation activity. The trichosanthes polysaccharide is an important component in trichosanthes, and a large number of researches show that the polysaccharide has attractive prospects in the aspects of oxidation resistance, tumor resistance, blood sugar reduction, immunoregulation and the like. Cucurbitacin in fructus Trichosanthis has certain inhibitory effect on Escherichia coli and Staphylococcus aureus. Research shows that the snakegourd fruit decoction has an in vitro inhibiting effect on Escherichia coli, dysentery bacillus, cholera bacillus, typhoid bacillus, paratyphoid bacillus, pseudomonas aeruginosa and other G-bacteria, and has a good inhibiting effect on hemolytic streptococcus, pneumococcus, diphtheria bacillus, staphylococcus aureus, influenza bacillus and the like. The extract of the snakegourd fruit contains various effective components, such as triterpene saponin in snakegourd peel, snakegourd fruit seed oil, snakegourd fruit polysaccharide and the like, and has strong inhibition effect on oxidation resistance and the like; in addition, cucurbitacin and other substances in the melon baskets have obvious inhibition effects on various harmful microorganisms.

The tea polyphenol, the black garlic extract and the snakegourd fruit extract are mutually complementary in a synergistic manner, so that the proliferation of various microorganisms causing chicken deterioration can be inhibited, fat oxidation is effectively inhibited, food fading, browning and the like caused by oxidation are prevented, the quality and color of chicken are improved, the chicken is safe and non-toxic, the shelf life of fresh prepared chicken is effectively prolonged, and the shelf life can reach 30 days.

The invention can further improve the fresh-keeping effect of the fresh prepared chicken product on the premise of not using artificially synthesized toxic chemical components, and adds a plurality of natural fresh-keeping agents in the traditional fresh prepared meat product preparation process, so that the shelf life of the product is prolonged, the lipid oxidation and microorganism levels are controlled, and the meat color is protected, thereby overcoming the defects that the fresh prepared chicken product is easy to oxidize, has short shelf life and the like, and aiming at providing a safe and efficient natural fresh-keeping agent for the fresh prepared chicken product.

Compared with the prior art, the invention has the innovation points that:

compared with the conventional synthetic antioxidant and antibacterial agent commonly used for the fresh conditioning chicken product, the natural preservative is safer and more efficient, so that the lipid oxidation of the fresh conditioning chicken product is effectively reduced, the occurrence of putrefaction and deterioration can be reduced, and the original flavor of the product is not adversely affected;

the addition mode designed by the invention is direct addition, the operability is strong, the cost is lower, and the economic benefit is good.

Detailed Description

The invention is further illustrated with reference to specific examples.