Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of low biological amine fermentation bacon

A biogenic amine, biofilm technology, applied in food science, preservation of meat/fish with protective coating, preservation of meat/fish with chemicals, etc. The problem of poor heat resistance of enzymes, etc., can prevent the reduction of bacon gel performance and water holding capacity, overcome the loose texture of the product, and reduce the activity of microorganisms.

Pending Publication Date: 2020-02-11
名佑(福建)食品有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, domestic and foreign research on the application of TG enzymes in meat products has achieved a lot of results. However, due to the poor heat resistance of TG enzymes, the action of TG enzymes caused by high cooking temperatures in the traditional bacon production process is insufficient and reduces Utilization of TG enzyme

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of low biological amine fermentation bacon
  • Preparation method of low biological amine fermentation bacon
  • Preparation method of low biological amine fermentation bacon

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] A preparation method for fermented bacon with low biogenic amine, which comprises the following steps carried out in sequence:

[0030] S1 The raw meat is microwaved for 0.5-1.5 minutes;

[0031] S2 injecting raw meat with a mixture containing protein isolate, TG enzyme, Lactobacillus and Staphylococcus xylosus;

[0032] S3 smears the raw meat surface with a biofilm solution containing chitosan, tea polyphenols and gingerol;

[0033] S4 fermenting the raw meat in a fermentation environment at 25-35° C. for 20-24 hours to obtain fermented bacon.

[0034] In this embodiment, after the raw meat is treated with microwaves, the protein structure and fat structure in the raw meat are destroyed, the action site of TG enzyme and the utilization rate of the liquid strain fermentation are increased, and the raw meat can be recovered from the meat in a short time. Heating evenly from the inside to the surface to 38°C inactivates endogenous muscle enzymes and prevents the product...

Embodiment 1

[0048] A preparation method for fermented bacon with low biogenic amine, comprising the following steps:

[0049] S1 Raw meat preparation: Wash the fresh pork foreleg and pork belly with water, remove the blood, lymph, cartilage, fur and impurities, and then cut it into slices. The thickness should be controlled at about 0.8cm, and the thickness of the fat part should be controlled At 0.9cm, put the processed fat and lean meat into the chopping machine, chop and mix evenly for 7 minutes, add ice cubes with 14% of the total weight of pork foreleg and pork belly during the chopping process to keep the meat warm When the temperature exceeds 5°C, the raw meat is obtained, and the ice cubes can be added in multiple times instead of at one time;

[0050] S2 Microwave treatment: Microwave the raw meat at a constant frequency of 3.0GHz for 1min, and the microwave power is 100W;

[0051] S3 Injecting the mixed solution: injecting the microwaved raw meat into the mixed solution, and in...

Embodiment 2

[0056] A preparation method for fermented bacon with low biogenic amine, comprising the following steps:

[0057] S1 Raw meat preparation: Wash the fresh pork foreleg and pork belly with water, remove the blood, lymph, cartilage, fur and impurities, and then cut it into slices. The thickness should be controlled at about 0.8cm, and the thickness of the fat part should be controlled At 0.8cm, put the processed fat and lean meat into the chopping machine, chop and mix for 8 minutes, add ice cubes with 10% of the total weight of the pork foreleg and pork belly during the chopping process to keep the meat warm If the temperature exceeds 5°C, raw meat can be obtained;

[0058] S2 microwave treatment: microwave the raw meat at a constant frequency of 3.0GHz for 1.5min, and the microwave power is 70W;

[0059] S3 Inject the mixed solution: the raw meat after microwave is injected into the mixed solution according to the mass ratio of 50:1. The mixed solution contains the following r...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a bacon, in particular to a preparation method of fermentation bacon. The preparation method comprises the following steps which are proceeded in sequence that raw meat is subjected to microwave treatment by 0.5-1.5 min; mixed liquor containing protein isolate, TG enzyme, and liquid strain is injected in the raw meat; a biofilm solution containing chitosan, tea polyphenols, and gingerol is smeared on the surface of the raw meat; and the raw meat is placed in a fermentation environment at 25 DEG C to 35 DEG C for 20 to 24 hours to obtain the fermentation bacon. Naturalantioxidation is applied to the surface of the bacon in the form of the biofilm, a non-high-temperature action mode of TG enzyme is combined to effectively prevent the natural antioxidants from lowering gel performance and water holding capacity of the bacon, and biogenic amine production is effectively reduced.

Description

technical field [0001] The invention relates to bacon, in particular to a method for preparing fermented bacon. Background technique [0002] Bacon is an important cured meat product in European and American countries. It is a meat product with a fermented aroma that is processed by processes such as pickling and smoking. There are also cured bacon products similar to Western-style bacon in my country, which are mainly concentrated in the southwest region of China. The products have unique flavor and high nutritional value, and are loved by consumers. During the smoking and fermentation process of bacon, amino acids undergo decarboxylation under the catalysis of muscle endogenous enzymes and microbial exogenous enzymes, which will produce some strong carcinogenic biogenic amine compounds (N-dimethylnitrosamine, N-nitrosopyrrolidine and N-nitrosopiperidine, etc.), can induce esophageal cancer and other digestive system diseases after ingestion, and endanger human health. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23B4/20A23B4/10
CPCA23L13/74A23B4/10A23B4/20
Inventor 陈进水黄辉煌郭铎镔郑宝东王健一李欣
Owner 名佑(福建)食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com