阅读说明：本技术 一种熟卤肉专用的天然抑菌液及其制备方法和使用方法 (Special natural antibacterial liquid for cooked marinated meat and preparation method and use method thereof ) 是由 张业辉 张友胜 汪婧瑜 于 2019-11-29 设计创作，主要内容包括：本发明属于食品贮藏与保鲜领域,公开了一种熟卤肉专用的天然抑菌液及其制备方法和使用方法。本发明首先利用山苏、紫苏等天然原材料,通过发酵作用改变了原料的成分,并增强了各种新成分之间的相互作用；再在低pH条件下,使蛋白发生改性,内部的疏水基团打开,蛋白分子之间形成共价交连；然后在高静压和一定离子强度下,与维生素C等形成稳定的连接,最后搅拌均匀形成抑菌增香的卤肉专用保护液。本发明的核心技术是多种抑菌成分通过发酵和蛋白的自组装形成稳定的交连,不仅避免了卤肉与细菌直接接触,而且在喷涂后抑菌成分缓慢释放,延长了卤肉的货架期。(The invention belongs to the field of food storage and preservation, and discloses a natural antibacterial liquid special for cooked marinated meat, and a preparation method and a use method thereof. The invention firstly utilizes the natural raw materials of the common perilla, the perilla and the like, changes the components of the raw materials through the fermentation effect and enhances the interaction among various new components; under the condition of low pH, the protein is modified, the internal hydrophobic groups are opened, and covalent cross-linking is formed between protein molecules; then under high static pressure and certain ionic strength, the meat is stably connected with vitamin C and the like, and finally the meat is uniformly stirred to form the special protective liquid for the marinated meat with the functions of bacteriostasis and aroma enhancement. The core technology of the invention is that a plurality of antibacterial ingredients form stable cross connection through fermentation and self-assembly of protein, so that not only is direct contact between the marinated meat and bacteria avoided, but also the antibacterial ingredients are slowly released after spraying, and the shelf life of the marinated meat is prolonged.)

1. A preparation method of a natural antibacterial liquid special for cooked marinated meat is characterized by comprising the following operation steps:

(1) mixing 30-35g carambola, 20-30g dendrobium, 30-50g tender perilla leaf, 10-15g orange and 10-20g perilla leaf, shearing, crushing, and adding purified water to dilute to 20 mL; adding 1.2-1.6g dry weight of Saccharomyces rouxii, and fermenting at 28-35 deg.C for 2-3 hr; then adding 100g of distilled water, stirring uniformly, adding 0.15-0.25g of olive oil and 2.5-3.3g of sodium alginate in the stirring process, and continuing stirring for 30 minutes; heating to 90 deg.C for 10 min, sterilizing, cooling to obtain mixed solution, and sealing;

(2) collecting 100g of tilapia scales, cleaning, adding 1.5 wt% of sodium bicarbonate solution according to the mass-to-volume ratio of 1mg:6mL, and stirring and homogenizing for 1 hour; then adding alkaline protease for hydrolysis for 3-4 hours, centrifuging for 15 minutes at the rotating speed of 8000-10000 r/min, and separating to obtain supernatant; concentrating the supernatant by rotary evaporation until the protein mass percent concentration is 4.5% -6.5%, uniformly stirring at 25 ℃, and adjusting the pH value of the protein solution to 2.5 by food-grade hydrochloric acid;

(3) uniformly mixing 20mL of vitamin C solution with the concentration of 0.1mg/L and 10mL of spinach juice, adjusting the pH of the solution to 2.5, uniformly mixing the solution and the protein solution obtained in the step (2) according to the volume ratio of 1 (3.5-4.0), and adding NaCl to maintain the mass percent concentration of the NaCl between 0.20 and 0.30 percent; heating to 80 deg.C, and maintaining the temperature for 30-50 min; vacuumizing and sealing the obtained solution by using a tin foil bag for packaging, treating the solution for 5 to 10 minutes under the high static pressure condition at the stable pressure of 300-400Mpa, taking out the solution, and quickly cooling the solution to 10 ℃ by adding an ice bag to obtain mixed emulsion;

(4) and (3) uniformly stirring the mixed solution obtained in the step (1), adding the mixed emulsion obtained in the step (3) in the stirring process, and uniformly stirring to obtain the natural antibacterial liquid special for the cooked marinated meat.

2. The natural bacteriostatic liquid special for the cooked spiced meat prepared by the preparation method of claim 1.

3. The use method of the natural bacteriostatic liquid special for the cooked spiced meat, which is characterized by comprising the following steps: the using method comprises the steps of dipping the natural antibacterial liquid on the surface of the marinated meat or spraying the natural antibacterial liquid in a packaging material.

4. The use method of the natural bacteriostatic liquid special for the cooked spiced meat, which is characterized in that: the method is characterized in that the surface of the marinated meat is soaked with the antibacterial liquid according to the following steps: draining the cooked marinated meat which is just marinated, immersing the marinated meat in a natural bacteriostatic solution for 8-10 seconds, hanging the immersed marinated meat, draining, cooling, or vacuumizing and packaging.

5. The use method of the natural bacteriostatic liquid special for the cooked spiced meat, which is characterized by comprising the following steps: and starting ultrasonic oscillation in the dipping process.

6. The use method of the natural bacteriostatic liquid special for the cooked spiced meat, which is characterized in that: the natural antibacterial liquid is sprayed in the packaging material according to the following steps: draining the cooked marinated meat which is just marinated, spraying a natural antibacterial liquid special for the cooked marinated meat on a preservative film special for food, and wrapping the marinated meat with the preservative film; or spraying the natural antibacterial liquid special for the cooked marinated meat into the packaging bag, and vacuumizing and packaging.

Technical Field

The invention belongs to the field of food storage and preservation, and particularly relates to a natural antibacterial liquid special for cooked marinated meat, and a preparation method and a use method thereof.

Background

The sauced marinated meat products have a long history in China, a plurality of tastes and processing production in various places, and the processing technology mainly depends on the flavor enhancing marinating of natural spices, has regional characteristics, is a characteristic delicious food in some places and is accepted by more and more consumers. At present, many cooked marinated meats sold in the market are produced and sold in workshops and small shops, and have the problems of complex environmental conditions such as production, transportation and sale, unstable quality of the marinated meats, potential food safety hazards due to the fact that most of the marinated meats are placed at normal temperature, long-term placement due to the fact that the marinated meats cannot be sold and the like. Therefore, the problems of preservation of cooked marinated meat at normal temperature and food safety are absolutely necessary, which is one of the key technical problems faced by the meat product industry.

After vacuum treatment and long-time high-temperature treatment, most of the residual microorganisms after sterilization are obligate anaerobic thermophilic bacillus and anaerobic mesophilic bacillus, and most of the microorganisms belong to gram-positive bacteria such as staphylococcus aureus, candida and the like. In the process of storing and transporting the cooked marinated meat, the chance of being polluted by other microorganisms is great. Therefore, the research and development of the special fresh-keeping and bacteriostatic material for the cooked marinated meat has stronger practical application significance for improving the quality and safety of the marinated meat.

Disclosure of Invention

In order to overcome the defects and shortcomings in the prior art, the invention aims to provide a preparation method of a natural antibacterial liquid special for cooked marinated meat.

The invention further aims to provide the natural antibacterial liquid special for the cooked marinated meat prepared by the preparation method.

The invention also aims to provide a using method of the natural antibacterial liquid special for the cooked spiced meat.

The purpose of the invention is realized by the following technical scheme:

a preparation method of a natural antibacterial liquid special for cooked marinated meat comprises the following operation steps:

(1) mixing 30-35g carambola, 20-30g dendrobium, 30-50g tender perilla leaf, 10-15g orange and 10-20g perilla leaf, shearing, crushing, and adding purified water to dilute to 20 mL; adding 1.2-1.6g dry weight of Saccharomyces rouxii, and fermenting at 28-35 deg.C for 2-3 hr; then adding 100g of distilled water, stirring uniformly, adding 0.15-0.25g of olive oil and 2.5-3.3g of sodium alginate in the stirring process, and continuing stirring for 30 minutes; heating to 90 deg.C for 10 min, sterilizing, cooling to obtain mixed solution, and sealing;

(2) collecting 100g of tilapia scales, cleaning, adding 1.5 wt% of sodium bicarbonate solution according to the mass-to-volume ratio of 1mg:6mL, and stirring and homogenizing for 1 hour; then adding alkaline protease for hydrolysis for 3-4 hours, centrifuging for 15 minutes at the rotating speed of 8000-10000 r/min, and separating to obtain supernatant; concentrating the supernatant by rotary evaporation until the protein mass percent concentration is 4.5% -6.5%, uniformly stirring at 25 ℃, and adjusting the pH value of the protein solution to 2.5 by food-grade hydrochloric acid;

(3) uniformly mixing 20mL of vitamin C solution with the concentration of 0.1mg/L and 10mL of spinach juice, adjusting the pH of the solution to 2.5, uniformly mixing the solution and the protein solution obtained in the step (2) according to the volume ratio of 1 (3.5-4.0), and adding NaCl to maintain the mass percent concentration of the NaCl between 0.20 and 0.30 percent; heating to 80 deg.C, and maintaining the temperature for 30-50 min; vacuumizing and sealing the obtained solution by using a tin foil bag for packaging, treating the solution for 5 to 10 minutes under the high static pressure condition at the stable pressure of 300-400Mpa, taking out the solution, and quickly cooling the solution to 10 ℃ by adding an ice bag to obtain mixed emulsion;

(4) and (3) uniformly stirring the mixed solution obtained in the step (1), adding the mixed emulsion obtained in the step (3) in the stirring process, and uniformly stirring to obtain the natural antibacterial liquid special for the cooked marinated meat.

The natural antibacterial liquid special for the cooked marinated meat prepared by the preparation method.

The use method of the natural antibacterial liquid special for the cooked stewed meat comprises the step of immersing the natural antibacterial liquid on the surface of the stewed meat or spraying the natural antibacterial liquid in a packaging material.

The method is characterized in that the surface of the marinated meat is soaked with the antibacterial liquid according to the following steps: draining the cooked marinated meat which is just marinated, immersing the marinated meat in a natural bacteriostatic solution for 8-10 seconds, hanging the immersed marinated meat, draining, cooling, or vacuumizing and packaging. And starting ultrasonic oscillation in the dipping process.

The natural antibacterial liquid is sprayed in the packaging material according to the following steps: draining the cooked marinated meat which is just marinated, spraying a natural antibacterial liquid special for the cooked marinated meat on a preservative film special for food, and wrapping the marinated meat with the preservative film; or spraying the natural antibacterial liquid special for the cooked marinated meat into the packaging bag, and vacuumizing and packaging.

The invention firstly utilizes the natural raw materials of the common perilla, the perilla and the like, changes the components of the raw materials through the fermentation effect and enhances the interaction among various new components; under the condition of low pH, the protein is modified, the internal hydrophobic groups are opened, and covalent cross-linking is formed between protein molecules; then under high static pressure and certain ionic strength, the meat is stably connected with vitamin C and the like, and finally the meat is uniformly stirred to form the special protective liquid for the marinated meat with the functions of bacteriostasis and aroma enhancement.

Compared with the prior art, the invention has the following advantages and effects:

the mainstream quality control technology of the marinated meat at present comprises an antiseptic bacteriostatic agent, a packaging technology (vacuum packaging, modified atmosphere packaging and edible coating), a sterilization technology (heating sterilization, microwave sterilization, irradiation sterilization and high-pressure sterilization), a low-temperature preservation technology (refrigeration, ice-temperature preservation) and the like. Wherein, the edible coating mainly adopts natural bacteriostatic perfume components. Such a coating film has poor bacteriostatic properties and has a limited preservation of quality. The food safety of the marinated meat is influenced to a certain extent by adding the non-natural antibacterial ingredients; the core technology of the invention is that a plurality of antibacterial ingredients form stable cross connection through fermentation and self-assembly of protein, so that not only is direct contact between the marinated meat and bacteria avoided, but also the antibacterial ingredients are slowly released after spraying, and the shelf life of the marinated meat is prolonged.

Detailed description of the invention

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.