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Meat salting material as well as preparation method and application thereof

A meat material and cured meat technology, applied in the field of agricultural product processing, can solve the problems of limiting the flavor of ground beef, increasing the fresh flavor, unable to reduce the content of heterocyclic amines in barbecue products, etc. Fragrant taste, easy-to-operate effect

Active Publication Date: 2019-03-12
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Likewise, CN 107183546 A and CN 107183508 A disclose a method for reducing the content of heterocyclic amines, the method is used to process ground beef, but the active ingredients added are capsaicin, pepperianin or piperine, which limits the content of ground beef. flavor
[0007] Before the meaty food is roasted, marinating the meaty food can improve the taste and flavor of the barbecue. CN104381942 A discloses a kind of cured meat material and its preparation method. The cured meat material consists of perilla powder, glucose, sweet potato powder and cashew nut powder , chili powder, minced fresh pepper and dried coriander powder, which can remove the fishy smell in meat ingredients and increase the fresh flavor, but cannot reduce the content of heterocyclic amines in barbecue products

Method used

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  • Meat salting material as well as preparation method and application thereof
  • Meat salting material as well as preparation method and application thereof
  • Meat salting material as well as preparation method and application thereof

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Embodiment 1

[0050] The present embodiment provides a kind of preparation method of cured meat material, and described preparation method comprises the steps:

[0051] (1) Soybean, Perilla, Thyme, Sophora japonica and Ginger are mechanically pulverized respectively, and after passing through a 100-mesh sieve, the obtained Soybean powder, Perilla powder, Thyme powder, Sophora japonica powder and Ginger powder are mixed according to the formula, wherein, In parts by weight, the soybean powder is 18 parts, the perilla powder is 8 parts, the thyme powder is 12 parts, the pagoda seed powder is 3 parts, and the ginger powder is 8 parts;

[0052] (2) Lactobacillus reuteri was inoculated in the MRS liquid medium, the inoculum size was 1.5%, anaerobic culture at 37°C for 22h, the thalline was collected by centrifugation, and the obtained thallus was inoculated into the molar concentration of glycerol that was 300mmol / L. In the glycerin solution, convert glycerol at 30°C for 90min, the pH of the gly...

Embodiment 2

[0056] The present embodiment provides a kind of preparation method of cured meat material, and described preparation method comprises the steps:

[0057] (1) Soybean, Perilla, Thyme, Sophora japonica and Ginger are mechanically pulverized respectively, and after passing through a 100-mesh sieve, the obtained Soybean powder, Perilla powder, Thyme powder, Sophora japonica powder and Ginger powder are mixed according to the formula, wherein, In parts by weight, the soybean powder is 15 parts, the perilla powder is 6 parts, the thyme powder is 13 parts, the pagoda seed powder is 2 parts, and the ginger powder is 9 parts;

[0058] (2) Inoculate Lactobacillus reuteri in MRS liquid medium, the inoculation amount is 1.2%, 35 ℃ of anaerobic cultures 23h, centrifugal collection thalline, the molar concentration of inoculating the obtained thalline to glycerol is 250mmol / L In a glycerin solution, convert glycerin at 28°C for 100min, the pH of the glycerin solution is 6.1, the inoculum s...

Embodiment 3

[0062] The present embodiment provides a kind of preparation method of cured meat material, and described preparation method comprises the steps:

[0063] (1) Soybean, Perilla, Thyme, Sophora japonica and Ginger are mechanically pulverized respectively, and after passing through a 100-mesh sieve, the obtained Soybean powder, Perilla powder, Thyme powder, Sophora japonica powder and Ginger powder are mixed according to the formula, wherein, In parts by weight, the soybean powder is 20 parts, the perilla powder is 9 parts, the thyme powder is 10 parts, the pagoda seed powder is 4 parts, and the ginger powder is 6 parts;

[0064] (2) Lactobacillus reuteri was inoculated in the MRS liquid medium, the inoculum size was 1.8%, anaerobic cultivation at 38°C for 21h, the bacterial cells were collected by centrifugation, and the obtained bacterial cells were inoculated into the molar concentration of glycerol that was 350mmol / L. In the glycerol solution, convert glycerol at 32°C for 80m...

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Abstract

The invention relates to a meat salting material as well as a preparation method and an application thereof. The meat salting material comprises components as follows: soybean meal, perilla powder, thyme powder, sophora flower bud powder, fresh ginger powder, lactobacillus reuteri, table salt and monosodium glutamate. The meat salting material can improve the flavor of barbecue and reduce contentof heterocyclic amine in barbecue products, the inhibition rate of PhIP can reach 91.33%, the inhibition rate of MeIQx can reach 82.35%, the inhibition rate of 8-DiMeIQx can reach 89.77%, and the preparation method is simple and convenient to operate.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and relates to a meat condiment, in particular to a cured meat material and its preparation method and application. Background technique [0002] Barbecue meat products have been favored by the public for their convenient cooking and good color, aroma and taste. Studies have shown that heterocyclic amine compounds are commonly found in barbecue meat products. Heterocyclic amines are a class of polycyclic aromatic compounds composed of carbon, hydrogen and nitrogen atoms. They are carcinogenic and mutagenic substances formed by pyrolysis of protein-rich fish and meat during high-temperature cooking. . At least 25 heterocyclic amines have been isolated and identified in processed foods so far. According to different chemical structures, heterocyclic amines can be divided into polar heterocyclic amines and non-polar heterocyclic amines. Heterocyclic amines can form adducts...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L13/40A23L5/20
CPCA23L5/27A23L5/276A23L13/428A23L27/00
Inventor 赵磊王成涛李煜彬
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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