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Regulation and control method of meat source composite enzyme system and application thereof

A technology of compound enzyme system and meat source is applied in the field of regulation of meat source compound enzyme system, which can solve the problems of inability to precisely regulate enzyme activity and high cost, and achieve improved flavor and quality, good maturity and flavor quality, and controllability. strong effect

Active Publication Date: 2021-03-16
FOODSTUFF INST BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are often costly and cannot precisely regulate the enzyme activities of various enzymes in meat products.

Method used

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  • Regulation and control method of meat source composite enzyme system and application thereof
  • Regulation and control method of meat source composite enzyme system and application thereof
  • Regulation and control method of meat source composite enzyme system and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment uses a method for regulating and controlling the meat-derived compound enzyme system, and the specific operations are as follows:

[0032] (1) Picking salt is composed of sodium chloride, potassium chloride, calcium chloride, magnesium chloride and zinc chloride, the ratio of which is 34.8:2.6:1.3:1.3:0.3 (molar ratio);

[0033] (2) Curing the raw meat with the salt for curing, the ratio of the meat and the salt for curing is 100:3;

[0034] (3) The low temperature control technology includes the following process:

[0035] In the salting stage, the temperature is controlled at 3-4°C, and the relative humidity is 80-85%, for 2 days;

[0036] Pickling equilibrium stage, temperature is 4-5°C, relative humidity is 75-80%, 7 days;

[0037] In the air-drying stage, the temperature is 5-20°C, the relative humidity is 65-75%, 30 days;

[0038] In the mature stage, the temperature is 18-20°C, the relative humidity is 70-80%, 80 days;

[0039] (4) Take a matu...

Embodiment 2

[0041] This embodiment uses a meat-derived complex enzyme regulation method, using the same method as in Example 1, the difference is that sodium chloride, potassium chloride, calcium chloride, magnesium chloride, and zinc chloride are used in pickling salt The ratio is 32.6:2.6:2.5:1.3:0.3.

Embodiment 3

[0043] This embodiment uses a meat-derived complex enzyme regulation method, using the same method as in Example 1, the difference is that sodium chloride, potassium chloride, calcium chloride, magnesium chloride, and zinc chloride are used in pickling salt The ratio is 28.3:2.6:2.5:4.2:0.8.

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Abstract

The invention relates to the technical field of biology, in particular to a regulation and control method of a meat source composite enzyme system and and application thereof. The regulation and control method comprises the step that in the meat pickling or fermenting process, the ratio of the sum of sodium ions and potassium ions to the sum of calcium ions, magnesium ions and zinc ions in used salt is (29-49): (2.3-18.5) according to the molar ratio. According to the method and the application, research finds that the enzymatic activity of the meat source composite enzyme system can be effectively regulated and controlled by adjusting the composition of the salt in the meat pickling or fermenting process, so that the enzymatic activity of different endogenous enzymes is improved or reduced. The enzyme activity regulation and control method of the meat source composite enzyme system can effectively regulate and control the enzyme activity of the different enzymes in the meat product processing process, effectively improves the quality of meat products, and has the advantages of greenness, low carbon and cleanness.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a regulation method and application of a meat-derived complex enzyme system. Background technique [0002] In recent years, with the continuous improvement of people's living standards, dry-cured / fermented meat products, as high-end meat products, are popular with consumers because of their unique flavor and nutritional value, and have broad market prospects. During meat dry-curing or fermentation, protein degradation is an important factor affecting meat texture and flavor. At present, relevant research results have proved that endogenous enzymes play an important role in the complex biochemical reaction process of protein degradation and amino acid production, thereby affecting the quality of the final product. Cathepsins, aminopeptidases, and dipeptidases in the endogenous enzyme system have a significant impact on the protein degradation process, which is the main reason for the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40C12N9/50
CPCA23V2002/00A23L13/432A23L13/72C12N9/50A23V2200/15A23V2250/1578A23V2250/16A23V2250/161A23V2250/1614A23V2250/1642
Inventor 王守伟张欣李家鹏杨君娜曲超
Owner FOODSTUFF INST BEIJING
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