Non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method

A processing method and technology of meat products, which are applied in the four non-processing fields of livestock, poultry and aquatic products, to achieve the effect of reducing harmful substances

Active Publication Date: 2012-08-01
河南优兰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Meat products produced by traditional processing methods are attractive in color, tangy in aroma, and delicious in taste. However, processes such as grilling, smoking, stewing, and frying are prone to produce polycyclic aromatic hydrocarbons (such as benzo[a]pyrene), heterocyclic amines, etc. compound

Method used

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  • Non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method
  • Non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method
  • Non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 4

[0017] The preparation of embodiment 1 four non-smoked fish

[0018] 1. Preparation of flavor enhancer: D-glucose 5%, L-lysine 8%, thiamine 8%, D-xylose 7%, L-glutamic acid 6%, L-cysteine ​​10% %, 10% of L-alanine, 5% of hydrochloric acid, and 41% of distilled water are mixed, fully dissolved, and the pH value of the solution is adjusted to 7.0 with hydrochloric acid or sodium hydroxide to obtain a flavor enhancer.

[0019] 2. Preparation of incense: 1% guaiacol, trans, trans-2,4-heptadienal 2%, 4-methylguaiacol 6%, ethyl valerate 10%, 3 -Acetyl-2,5-dimethylfuran 3%, furfural 3%, ethyl butyrate 1%, 2-ethylpyrazine 5%, eugenol 3%, 4-vinylphenol 4%, 2, 5-Dimethyl-3-acetylfuran 2%, 2,3-dimethylpyrazine 3%, methyl eugenol 3%, 5-methylfurfural 3%, maltol 4%, acetic acid 15%, Mix 3% ethanol and 30% distilled water and dissolve it fully.

[0020] 3. Preparation of pickling solution: (per catty of water) 2.5g Angelica dahurica, 2.5g star anise, 2g cumin, 5g cinnamon, 2.5g ginger, 1...

Embodiment 2 4

[0027] The preparation of embodiment 2 four non-smoked fish

[0028] 1. Preparation of flavoring agent: D-glucose 2%, L-lysine 7%, thiamine 10%, D-xylose 6%, L-glutamic acid 7%, L-cysteine ​​8% %, 12% of L-alanine, 3% of hydrochloric acid and 45% of distilled water are mixed, fully dissolved, and the pH value of the solution is adjusted to 7.0 with hydrochloric acid or sodium hydroxide to obtain a flavor enhancer.

[0029] 2. Preparation of incense: 5% guaiacol, trans, trans-2,4-heptadienal 1%, 1% 4-methylguaiacol, 3% ethyl valerate, 3 -Acetyl-2,5-dimethylfuran 4%, furfural 4%, ethyl butyrate 1%, 2-ethylpyrazine 3%, eugenol 2%, 4-vinylphenol 8%, 2, 5-Dimethyl-3-acetylfuran 3%, 2,3-dimethylpyrazine 2%, methyl eugenol 7%, 5-methylfurfural 7%, maltol 5%, acetic acid 20%, Mix 2% ethanol and 32% distilled water and dissolve it fully.

[0030] 3. Preparation of pickling solution: (per catty of water) 3g Angelica dahurica, 3g star anise, 3g cumin, 4g cinnamon, 2g ginger, 2g pepper...

Embodiment 3 4

[0037] The preparation of embodiment 3 four non-smoked fish

[0038] 1. Preparation of flavor enhancer: D-glucose 9%, L-lysine 2%, thiamine 5%, D-xylose 5%, L-glutamic acid 9%, L-cysteine ​​15% %, 5% of L-alanine, 5% of hydrochloric acid, and 45% of distilled water are mixed, fully dissolved, and the pH value of the solution is adjusted to 7.0 with hydrochloric acid or sodium hydroxide to obtain a flavor enhancer.

[0039] 2. Preparation of incense: 3% guaiacol, trans, trans-2,4-heptadienal 3%, 4-methylguaiacol 4%, ethyl valerate 7%, 3 - Acetyl-2,5-dimethylfuran 2%, furfural 2%, ethyl butyrate 2%, 2-ethylpyrazine 4%, eugenol 6%, 4-vinylphenol 2%, 2, 5-Dimethyl-3-acetylfuran 2%, 2,3-dimethylpyrazine 4%, methyl eugenol 2%, 5-methylfurfural 2%, maltol 2%, acetic acid 13%, Mix 5% ethanol and 35% distilled water and dissolve it fully.

[0040]3. Preparation of pickling solution: (per catty of water) 2g Angelica dahurica, 2g star anise, 2.5g cumin, 6g cinnamon, 3g ginger, 1.5g pe...

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Abstract

The invention discloses a non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method, which comprises the following steps of: curing salted fresh meat for 15 to 45 minutes through hot air under the temperature of 90 to 100 DEG C, spraying a flavor intensifier on the surface of the cured meat product, and then increasing the temperature to 120 to 130 DEG C to be maintained for 20 to 40 minutes, wherein the fresh meat is poultry meat, livestock meat or fish meat. By utilizing the flavor intensifier based on a Maillard reaction oriented control technology, the meat product has unique color and flavor. According to the method, harmful substances such as benzo[alpha]pyrene and heterocyclic amine in the meat product can be obviously reduced.

Description

technical field [0001] The invention belongs to the field of food and relates to a non-processing method for livestock, poultry and aquatic products. technical background [0002] Food is food to safety first. Meat products produced by traditional processing methods are attractive in color, tangy in aroma, and delicious in taste, but processes such as grilling, smoking, stewing, and frying are prone to produce polycyclic aromatic hydrocarbons (such as benzo[a]pyrene), heterocyclic amines, etc. compound. These compounds are present not only in processed meat products but also in the air, and are highly mutagenic and carcinogenic. Therefore, new processing methods for the production of healthy and safe meat products are imperative, that is, non-smoked, non-barbecued, non-boiled, and non-fried processing methods will become an inevitable trend in food processing. Contents of the invention [0003] Aiming at the challenges faced by traditional meat products in my country, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/315A23L1/326A23L13/10A23L13/40A23L13/50A23L17/10
Inventor 彭增起惠腾王园王蓉蓉姚瑶张雅玮
Owner 河南优兰食品科技有限公司
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