阅读说明：本技术 一种能够提高食用品质和抑制过熟味的肉制品加工方法 (Meat product processing method capable of improving edible quality and inhibiting over-cooked taste ) 是由 臧明伍 张哲奇 王守伟 张凯华 李丹 李笑曼 乔晓玲 成晓瑜 张顺亮 赵冰 于 2021-09-23 设计创作，主要内容包括：本发明提供一种能够提高食用品质和抑制过熟味的肉制品加工方法,所述加工方法包括采用改良腌制液对原料肉进行腌制后,进行一体化熟化与灭菌,所述改良腌制液包括盐溶液和组合精油,所述组合精油包含丁香花蕾精油、花椒精油、肉桂精油和肉豆蔻精油,四者的质量比为(1-3):(0.5-2):(1-2):(0.5-3)。本发明提供的方法通过在原料肉的腌制液中添加特定组成的组合精油,再结合一体化熟化与灭菌工序,可以实现在具有与传统杀菌工艺相同货架期的前提下,有效地改善各类肉制品的色泽、质构和风味,并抑制过熟味的产生,提升了产品的食用品质。(The invention provides a meat product processing method capable of improving edible quality and inhibiting over-cooked taste, which comprises the steps of pickling raw meat by using an improved pickling liquid, and carrying out integrated curing and sterilization, wherein the improved pickling liquid comprises a salt solution and combined essential oil, the combined essential oil comprises clove bud essential oil, pepper essential oil, cinnamon essential oil and nutmeg essential oil, and the mass ratio of the clove bud essential oil to the nutmeg essential oil is (1-3): (0.5-2): (1-2): 0.5-3). According to the method provided by the invention, the combined essential oil with a specific composition is added into the pickling liquid of the raw meat, and the integrated curing and sterilizing process is combined, so that the color, texture and flavor of various meat products can be effectively improved on the premise of the same shelf life as the traditional sterilizing process, the generation of over-cooked taste is inhibited, and the eating quality of the product is improved.)

1. A method for processing a meat product capable of improving eating quality and suppressing an excessively cooked taste, comprising: after the raw meat is cured by adopting the improved curing liquid, integrated curing and sterilization are carried out;

wherein the improved pickling liquid comprises a salt solution and combined essential oil, and the combined essential oil comprises clove bud essential oil, pepper essential oil, cinnamon essential oil and nutmeg essential oil in a mass ratio of (1-3) to (0.5-2) to (1-2) to (0.5-3).

2. The method for processing a meat product capable of improving eating quality and suppressing an excessively cooked taste as claimed in claim 1, wherein said combined essential oils are used in an amount of 0.05-0.15% by mass of the raw meat.

3. The method for processing a meat product capable of improving eating quality and suppressing an excessively cooked taste according to claim 1 or 2, wherein said pickling process comprises: injecting the improved salting liquid into raw meat, and performing ultrasonic treatment and low-temperature vacuum rolling.

4. The method for processing meat product capable of improving eating quality and suppressing excessively cooked taste according to claim 3, wherein said ultrasonic treatment uses ultrasonic waves having a frequency of 20 to 25kHz and at a frequency of 15 to 25W/cm²The power density of (2) is processed for 5-10 min.

5. The method for processing meat product capable of improving eating quality and suppressing too cooked taste according to claim 3 or 4, wherein said low temperature vacuum tumbling is carried out at 0-4 ℃ under 0.1-0.05MPa at 10-20r/min for 12-24 h.

6. The method for processing a meat product capable of improving eating quality and suppressing an excessively cooked taste according to any one of claims 1 to 5, wherein the conditions for the integrated cooking and sterilization are as follows: heating at 90-100 deg.C for 10-40min, heating to 105-.

7. The method for processing a meat product according to claim 6, wherein the cured meat material is vacuum-packed and then subjected to the integrated aging and sterilization step.

8. A method of processing a meat product capable of improving eating quality and suppressing an excessively cooked taste according to any of claims 1 to 7, wherein said raw meat has a fat content of not more than 30%.

9. The method for processing a meat product having enhanced eating quality and suppressed excessive cooked taste according to claim 8, wherein said meat material is fresh meat or frozen meat, and in the case of frozen meat, is first thawed at 0 to 4 ℃ to a core temperature of more than 0 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to a meat product processing method capable of improving the eating quality and inhibiting the over-cooked taste.

Background

Meat products (meas products) are cooked meat products or semi-products, such as sausage, ham, bacon, sauced meat, grilled meat, etc., which are prepared by taking livestock and poultry meat as a main raw material and seasoning. In recent years, with the change of life styles of residents and the improvement of consumption abilities of residents, meat products are steadily improved in meat consumption, and still have great consumption potential in the foreseeable future.

However, since meat products often require aging, heat sterilization, refrigeration, and other treatments during processing, and most consumers also heat the meat products again before eating the meat products, the main eating qualities such as color, flavor, texture, and the like of the meat products are greatly reduced during eating, and particularly, a large amount of "over-cooked flavor" ("can flavor") which is an off-flavor is also generated. Wherein "overcooked flavor" refers to a flavor that is described as wet cardboard flavor, linseed oil flavor, rancid flavor, bitter flavor, sulfurous flavor, etc., produced by a cooked/semi-cooked meat product after refrigeration and/or secondary heating. It is generally accepted in the art that the "overcooked flavor" is derived primarily from the oxidative cleavage of unsaturated fatty acids produced by the degradation of lipids, particularly cell membrane surface phospholipids, in meat products. The 'over-cooked taste' can destroy the original flavor of the product, further influence the acceptance of the product and lead to the reduction of the purchasing desire of consumers.

Therefore, how to improve the eating quality of the meat product has important significance for the future development of the meat product industry, and is an important way for effectively realizing the reform of the industry supply side.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a meat product processing method capable of improving the eating quality and inhibiting the over-cooked taste, and further development of the meat product industry is promoted.

The invention adopts the following technical scheme:

the invention provides a meat product processing method capable of improving edible quality and inhibiting over-cooked taste, which comprises the following steps: after the raw meat is pickled by adopting the improved pickling liquid, integrated curing and sterilization are carried out;

wherein the improved pickling liquid comprises a salt solution and combined essential oil, and the combined essential oil comprises clove bud essential oil, pepper essential oil, cinnamon essential oil and nutmeg essential oil in a mass ratio of (1-3) to (0.5-2) to (1-2) to (0.5-3).

In order to ensure the edible safety of the product, the meat product is generally sterilized after being cured and packaged, and the traditional sterilization process is generally thermal sterilization at 121 ℃ for 15-30 min. Although the autoclaving treatment can effectively kill microorganisms in the product, so that the product has a very long shelf life, the tissue structure of the product is damaged due to the higher treatment temperature and pressure, a great amount of nutrient substances are lost, and the edible quality of the product, such as color, texture, aroma and the like, is reduced. According to the invention, researches show that the combined essential oil is added into the existing pickling liquid of the raw meat, and then the integrated curing and sterilizing procedures are combined, so that the color, texture and flavor of the meat product can be effectively improved on the premise that the shelf life of the meat product is the same as that of the traditional sterilizing process, the generation of over-cooked taste is inhibited, and the eating quality of the meat product is improved.

Wherein, in order to ensure that the combined essential oil and the salt solution can be fully and uniformly mixed, the mixed solution can be subjected to ultrasonic treatment, the ultrasonic frequency is 10-30kHz, the power is 600W, and the time is 90-120 s.

Further, the dosage of the combined essential oil is 0.05-0.15% of the mass of the raw meat.

Further, the pickling process comprises the following steps: injecting the improved salting liquid into raw meat, and performing ultrasonic treatment and low-temperature vacuum rolling.

According to the invention, the microstructure inside the meat block is expanded through ultrasonic treatment and low-temperature vacuum rolling, so that the uniform permeation of the composite pickling liquid into raw meat tissues is accelerated, and the taste of the meat product is improved.

Further, the ultrasonic treatment adopts ultrasonic waves with the frequency of 20-25kHz and the ultrasonic treatment frequency of 15-25W/cm²The power density of (2) is processed for 5-10 min.

Further, the low-temperature vacuum tumbling condition is 0-4 ℃, 0.1-0.05MPa, 10-20r/min tumbling for 12-24 h. In the actual processing, the adjustment can be carried out according to the livestock species of meat and the size of meat blocks.

Further, the conditions of the integrated curing and sterilization are as follows: heating at 90-100 deg.C for 10-40min, heating to 105-.

Further, the cured meat material is vacuum-packed, and then the integrated aging and sterilization process is performed.

Further, the raw meat is livestock meat with a fat content of 30% or less. When cutting raw meat, the visible fascia and excess fat are trimmed.

The processing method of the invention is suitable for the situation that the raw meat is fresh meat and frozen meat. When the raw meat is frozen meat, it is first thawed at 0-4 deg.C to a central temperature of greater than 0 deg.C.

The processing method has wide application range, and comprises cooked meat products, prepared meat products, prepackaged meat dishes and the like, such as pre-fried chicken leg semi-finished products, prepackaged braised pork with preserved vegetable and the like, and the meat products processed by the method can be circulated under the conditions of normal temperature and refrigeration.

The invention has the beneficial effects that:

the invention provides a meat product processing method capable of improving the eating quality and inhibiting the over-cooked taste, which can effectively improve the color, texture and flavor of various meat products on the premise of having the same shelf life as the traditional sterilization process by adding the combined essential oil with specific composition in the pickling liquid of raw meat and combining the integrated curing and sterilization procedures, and inhibit the generation of the over-cooked taste and improve the eating quality of the products.

Drawings

Fig. 1 shows the results of PCA analysis of electronic noses of the products of example 1 of the present invention and comparative examples 1, 2 and 3.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.

The processing in the following examples was carried out in an environment meeting the relevant national standards.

Example 1

The embodiment provides a processing method of a steamed pork product, which comprises the following specific steps:

1) trimming the raw meat to remove visible fascia and redundant fat, so that the trimmed raw meat conforms to the modeling, fat-lean meat ratio and the like of the product;

2) adding combined essential oil into an original pickling liquid (generally a salt solution, cooking wine, onion and ginger juice and the like can be added according to actual conditions) adopted for processing the meat product to obtain an improved pickling liquid, wherein the combined essential oil consists of clove bud essential oil, pepper essential oil, cinnamon essential oil and nutmeg essential oil in a mass ratio of 2:1:1:2, the addition amount of the combined essential oil is 0.05% of the mass of raw meat, and in order to fully and uniformly mix the combined essential oil and the original pickling liquid, carrying out ultrasonic treatment on a mixed liquid (the frequency is 20kHz, the power is 600W, and the time is 110 s);

3) injecting the obtained improved marinating liquid into raw meat, and subjecting the raw meat to ultrasonic treatment with frequency of 22kHz and power density of 20W/cm²Treating for 5 min;

4) putting the treated meat blocks into a vacuum tumbling machine, and tumbling for 12h at 0 ℃, minus 0.09MPa and 12 r/min;

5) adding auxiliary materials required by the product, carrying out necessary processing to ensure that the product has the due appearance, shape and color, and then carrying out vacuum packaging;

6) integrally cooking and sterilizing the vacuum-packaged product: heating at 100 deg.C for 20min, heating to 110 deg.C for 10min, heating to 121 deg.C for 10min, and rapidly cooling to 20 deg.C.

Example 2

The embodiment provides a processing method of ham sausages, which comprises the following specific steps:

1) thawing frozen meat at 3 deg.C to central temperature of 1 deg.C;

2) trimming the raw meat to remove visible fascia and redundant fat, so that the trimmed raw meat meets the fat-lean meat proportion required by the product and the like;

3) adding combined essential oil into the original pickling liquid adopted for processing the meat products to obtain the improved pickling liquid, wherein the combined essential oil consists of clove bud essential oil, pepper essential oil, cinnamon essential oil and nutmeg essential oil in a mass ratio of 2:0.5:1:0.5, the addition amount of the combined essential oil is 0.15% of the mass of the raw meat, and in order to fully and uniformly mix the combined essential oil and the original pickling liquid, carrying out ultrasonic treatment on the mixed liquid (the frequency is 20kHz, the power is 600W, and the time is 120 s);

4) injecting the obtained improved marinating liquid into raw meat, and subjecting the raw meat to ultrasonic treatment with frequency of 22kHz and power density of 18W/cm²The treatment time is 6 min;

5) putting the treated meat blocks into a vacuum tumbling machine, and tumbling for 16h at 1 ℃ and 0.07MPa at 12 r/min;

6) mincing raw meat by using a chopping mixer, carrying out necessary processing treatment to form the raw meat into the due appearance, shape, color and the like, and then carrying out vacuum packaging;

7) integrally cooking and sterilizing the vacuum-packaged product: heating at 100 deg.C for 30min, heating to 110 deg.C for 10min, heating to 121 deg.C for 5min, and rapidly cooling to 15 deg.C.

Example 3

The embodiment provides a processing method of a braised pork product with preserved vegetables, which comprises the following specific steps:

1) thawing frozen meat at 4 deg.C to central temperature of 2 deg.C;

2) trimming the raw meat to remove visible fascia and excess fat;

3) adding combined essential oil into the original pickling liquid adopted for processing the meat product to obtain the improved pickling liquid, wherein the combined essential oil consists of clove bud essential oil, pepper essential oil, cinnamon essential oil and nutmeg essential oil in a mass ratio of 3:1.5:1:1, the addition amount of the combined essential oil is 0.065% of the mass of the raw meat, and in order to fully and uniformly mix the combined essential oil and the original pickling liquid, carrying out ultrasonic treatment on the mixed liquid (the frequency is 20kHz, the power is 600W, and the time is 120 s);

4) injecting the obtained improved marinating liquid into raw meat, and subjecting the raw meat to ultrasonic treatment with frequency of 22kHz and power density of 17W/cm²The treatment time is 7 min;

5) putting the treated meat blocks into a vacuum tumbling machine, and tumbling for 18h at-4 ℃, 0.05MPa and 10 r/min;

6) adding auxiliary materials required by the product, carrying out necessary processing to ensure that the product has the due appearance, shape, color and the like, and then carrying out vacuum packaging;

7) integrally cooking and sterilizing the vacuum-packaged product: heating at 100 deg.C for 30min, heating to 110 deg.C for 10min, heating to 121 deg.C for 10min, and rapidly cooling to 20 deg.C.

Comparative example 1

The comparison example provides a steamed pork product with rice flour, which is prepared by directly curing salted raw meat, is a product sold on the spot and aims to provide a standard comparison under the state of the best eating quality of meat products. Compared with the example 1, the comparative example does not add the combined essential oil, does not carry out ultrasonic treatment, and does not adopt the integrated cooking and sterilizing process after vacuum packaging.

Comparative example 2

This comparative example provides a steamed pork with rice flour product treated by a conventional industrial process.

The specific processing steps are as follows:

1) trimming the raw meat to remove visible fascia and excess fat;

2) injecting the pickling liquid into the raw meat, then putting the treated meat blocks into a vacuum tumbling machine, and tumbling for 12h at 0 ℃, 0.09MPa and 12 r/min;

3) heating at 121 deg.C for 20min for sterilizing;

4) adding auxiliary materials required by the product, carrying out necessary processing to ensure that the product has the due appearance, shape and color, and then carrying out vacuum packaging.

Comparative example 3

The comparison example provides a processing method of a steamed pork product with rice flour, which comprises the following specific steps:

1) trimming the raw meat to remove visible fascia and excess fat;

2) adding clove bud essential oil into the original pickling liquid adopted for processing the meat products to obtain an improved pickling liquid, wherein the addition amount of the clove bud essential oil is 0.07% of the mass of the raw meat, and in order to fully and uniformly mix the essential oil and the original pickling liquid, carrying out ultrasonic treatment on the mixed liquid (the frequency is 20kHz, the power is 600W, and the time is 110 s);

3) injecting the obtained improved marinating liquid into raw meat, and subjecting the raw meat to ultrasonic treatment with frequency of 22kHz and power density of 20W/cm²Treating for 5 min;

4) putting the treated meat blocks into a vacuum tumbling machine, and tumbling for 12h at 0 ℃, minus 0.09MPa and 12 r/min;

5) adding auxiliary materials required by the product, carrying out necessary processing to ensure that the product has the due appearance, shape and color, and then carrying out vacuum packaging;

6) integrally cooking and sterilizing the vacuum-packaged product: heating at 100 deg.C for 20min, heating to 110 deg.C for 10min, heating to 121 deg.C for 10min, and rapidly cooling to 20 deg.C.

Experimental example 1 verification of color improvement effect of product

The color of the products of example 1 and comparative examples 1, 2 and 3 was measured by a color difference meter, and the results are shown in Table 1. It can be seen that the color of the product in example 1 is not significantly different from that in comparative example 1, while the color of the product in comparative examples 2 and 3 is significantly different from that in comparative example 1, which indicates that the processing method of the present invention better maintains the original color of the product.

TABLE 1 color measurement results of the products of example 1 and comparative examples 1 and 2

Experimental example 2 verification of the effect of improving the product quality

The shear force of the products of example 1 and comparative examples 1, 2 and 3 was measured by a texture analyzer, and the results are shown in Table 2. It can be seen that the shear force of example 1 is closer to that of comparative example 1, and the taste is closer to that of the unsterilized product, compared with comparative examples 2 and 3, and the problem that the ordinary product is too soft and rotten after being autoclaved is avoided.

TABLE 2 tenderness measurement results of example 1 and comparative examples 1 and 2

Experimental example 3 verification of the flavor and quality improving effect of the product

The odor of the products of example 1 and comparative example 1, comparative example 2 and comparative example 3 was measured by an electronic nose, and the results of the PCA analysis were carried out, and the results are shown in fig. 1. As can be seen from the score maps of the main components, the experimental example 1 and the comparative example 1 are not distinguished in the main component space, which shows that the flavors of the two are relatively close, while the comparative examples 2 and 3 are distinguished from the former two groups more obviously, which shows that the flavors are different from the other two groups more obviously. Experimental results prove that the process can better keep the original flavor quality of the product and reduce the flavor change caused by the existing process.

Experimental example 4 verification of the inhibitory Effect of the product on the excessive taste

The odor of the products of example 1 and comparative examples 1, 2 and 3 was measured by gas-mass spectrometry, and the results are shown in Table 3. It can be seen that the total content of key odor components of "overripe odor" in both example 1 and comparative example 3 is much lower than that of comparative example 2 of the conventional model processing technique, wherein the "overripe odor" in the product of example 1 is more effectively controlled, closer to that of comparative example 1.

TABLE 3 measurement results of "overcooked smell" in the products of example 1 and comparative examples 1, 2 and 3

Experimental example 5 shelf life verification of product

The total number of bacterial colonies in the products of example 1 and comparative example 2 at the end of the storage period (1 year) were determined according to the method in national food safety standard (total number of bacterial colonies determination in food microbiology inspection) GB 4789.2-2016. the results are shown in Table 4, which all meet the national food safety standard (cooked meat product) GB 2726-2016, and it is shown that the process can achieve the same shelf life as the conventional process.

Table 4 shelf life measurement results of the products of example 1 and comparative example 2

	Sample 1	Sample 2	Sample 3	Sample No. 4	Sample No. 5
						Example 1	2.3×103	6.8×103	4.3×103	7.3×103	2.8×103
Comparative example 2	5.3×103	4.8×103	1.5×104	6.7×103	3.8×103

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.