Selenium-rich meat product and processing method thereof

Abstract

The invention belongs to the field of meat product processing, and particularly relates to a selenium-rich meat product and a processing method thereof. The invention provides a selenium-rich meat product, the selenium-rich meat product comprises selenium-rich pork and seasonings, and the seasonings comprise edible salt, chilli powder, Chinese prickly ash powder, dark soy sauce and oyster sauce. According to the method disclosed by the invention, the selenium-enriched pork is thermally processed on the basis of a low-temperature vacuum slow cooking technology, and volatilization and liquefaction of selenium compounds in the processing process of the selenium-enriched pork are reduced by reducing the processing temperature, so that the problems of low oxidation resistance and low bioavailability of the selenium-enriched pork are solved, and the quality of a final selenium-enriched pork product is improved.

Description

Technical Field

[0001] The invention belongs to the field of meat product processing, and particularly relates to a selenium-enriched meat product and a processing method thereof. Background Art

[0002] Selenium is one of the essential trace elements for the human body. It plays an important role in preventing cardiovascular disease, anti-tumor, anti-virus and anti-aging. Selenium deficiency may cause some health problems, while proper selenium supplementation is beneficial to human health.

[0003] Selenium is an important component of glutathione peroxidase and an antioxidant that can eliminate excessive free radicals and lipid peroxides in the body. Selenium supplementation can increase the activity of glutathione peroxidase, thereby enhancing the body's immune function, improving disease resistance, and delaying aging.

[0004] Selenium-containing diet is the only way for the human body to take in selenium. Therefore, obtaining selenium from food has gradually attracted people's attention. Pork is one of the main meat products for people, and supplementing selenium through pork is an important and convenient way. However, because selenium compounds in selenium-enriched pork are unstable during thermal processing, the commonly used high-temperature treatment method will increase the loss of selenium in food, change its form and bioavailability.

[0005] The present invention minimizes the volatilization of selenium compounds and the loss of nutrients by slow low-temperature vacuum cooking, and establishes a selenium-stabilizing and selenium-controlling processing technology and technique for selenium-enriched pork. Compared with the traditional high-temperature cooking method, this method not only avoids the contact between food and water, reduces secondary pollution during the production process, but also effectively reduces the loss of selenium compounds and volatile substances, providing a new idea for improving the processing and quality of meat products. Summary of the invention

[0006] The purpose of the present invention is to provide a selenium-enriched meat product and a processing method. The method adopts low-temperature vacuum slow cooking technology as the basis for thermal processing of selenium-enriched pork. By lowering the processing temperature, the volatilization and liquefaction of selenium compounds in the selenium-enriched pork are reduced, the problems of low antioxidant capacity and bioavailability of selenium-enriched pork are solved, and the quality of the final selenium-enriched pork product is improved.

[0007] To achieve the above object, the technical solution of the present invention is as follows:

[0008] In a first aspect, the present invention provides a selenium-enriched meat product, comprising selenium-enriched pork and seasonings, wherein the seasonings include edible salt, chili powder, pepper powder, dark soy sauce and oyster sauce.

[0009] Preferably, in parts by weight,

[0010] The selenium-enriched pork is 15-25 portions;

[0011] The seasoning comprises 0.2-0.4 parts of edible salt, 0.3-0.8 parts of chili powder, 0.05-0.20 parts of pepper powder, 0.15-0.35 parts of dark soy sauce and 0.1-0.4 parts of cooking oil.

[0012] More preferably, in parts by weight,

[0013] The selenium-enriched meat product comprises: 20 parts of selenium-enriched pork, 0.22 parts of edible salt, 0.5 parts of chili powder, 0.1 parts of pepper powder, 0.3 parts of dark soy sauce and 0.2 parts of oyster sauce.

[0014] In a second aspect, the present invention provides a processing method for reducing the loss of selenium in selenium-enriched pork, comprising the following steps:

[0015] S1. Weigh each raw material by weight, cut the selenium-enriched pork into 3cm×3cm×2cm pieces for later use;

[0016] S2. Add seasoning to the prepared selenium-enriched pork and marinate for 6 hours;

[0017] S3, taking the marinated selenium-enriched pork, adjusting the vacuum degree of the vacuum packaging machine to 0.09 MPa for vacuum packaging;

[0018] S4. Set the temperature and time in a constant temperature cooking pot for cooking; the cooking temperature is 70° C. and the cooking time is 30 minutes.

[0019] S5. After cooling, a low-temperature ready-to-eat small-package selenium-rich meat product is obtained.

[0020] In a third aspect, there is provided application of the processing method of the present invention in reducing the loss of selenium during the processing of selenium-enriched pork.

[0021] Compared with the prior art, the technical solution provided by the present invention has at least the following beneficial effects or advantages:

[0022] The selenium-enriched meat product of the invention has high selenium content and good product quality.

[0023] The processing method of the invention performs heat processing on selenium-enriched pork through low-temperature vacuum cooking technology, thereby reducing the loss of selenium in the processing of selenium-enriched pork and ultimately improving the quality of selenium-enriched pork products. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 Effects of cooking temperature (A) and cooking time (B) on the selenium content of selenium-enriched pork.

[0025] Figure 2 Effects of cooking temperature (A) and cooking time (B) on the bioavailability of selenium in selenium-enriched pork. DETAILED DESCRIPTION

[0026] The technical scheme of the present invention is described below in conjunction with the embodiments, but the present invention is not limited to the following embodiments. The experimental methods and detection methods described in each embodiment are conventional methods unless otherwise specified; the reagents and materials described are all commercially available unless otherwise specified.

[0027] Example 1

[0028] This embodiment provides a selenium-enriched meat product, the selenium-enriched meat product includes selenium-enriched pork and seasonings, the seasonings include edible salt, chili powder, pepper powder, dark soy sauce, dark soy sauce and oyster sauce;

[0029] In terms of weight, the selenium-enriched pork accounts for 15 parts; the seasoning includes 0.2 parts of edible salt, 0.3 parts of chili powder, 0.05 parts of pepper powder, 0.15 parts of dark soy sauce, 0.1 parts of dark soy sauce and 0.1 parts of oyster sauce.

[0030] Example 2

[0031] This embodiment provides a selenium-enriched meat product, the selenium-enriched meat product includes selenium-enriched pork and seasonings, the seasonings include edible salt, chili powder, pepper powder, dark soy sauce, dark soy sauce and oyster sauce;

[0032] In terms of weight, the selenium-enriched pork accounts for 25 parts; the seasoning includes 0.4 parts of edible salt, 0.8 parts of chili powder, 0.2 parts of pepper powder, 0.35 parts of dark soy sauce, 0.2 parts of dark soy sauce and 0.4 parts of oyster sauce.

[0033] Example 3

[0034] The present embodiment provides a selenium-enriched meat product, which includes, by weight, 20 parts of selenium-enriched pork, 0.22 parts of edible salt, 0.5 parts of chili powder, 0.1 parts of pepper powder, 0.3 parts of dark soy sauce, 0.1 parts of dark soy sauce and 0.2 parts of oyster sauce.

[0035] Comparative Example 1

[0036] This comparative example provides a selenium-enriched meat product, which includes, by weight, 20 parts of selenium-enriched pork, 0.22 parts of edible salt, 0.5 parts of chili powder, 0.1 parts of Sichuan pepper powder, 0.3 parts of dark soy sauce and 0.1 parts of dark soy sauce.

[0037] Example 4

[0038] This embodiment provides a processing method for reducing the loss of selenium in selenium-enriched pork, comprising the following steps:

[0039] S1. Weigh each raw material by weight, cut the selenium-enriched pork into 3cm×3cm×2cm pieces for later use;

[0040] S2. Add seasoning to the prepared selenium-enriched pork and marinate for 6 hours;

[0041] S3, taking the marinated selenium-enriched pork, adjusting the vacuum degree of the vacuum packaging machine to 0.09 MPa for vacuum packaging;

[0042] S4. Set the temperature and time in a constant temperature cooking pot for cooking; the cooking temperature is 70° C. and the cooking time is 30 minutes.

[0043] S5. After cooling, a low-temperature ready-to-eat small-package selenium-rich meat product is obtained.

[0044] Effect verification

[0045] Experimental sample: selenium-enriched meat product provided in Example 3.

[0046] Experimental method: The processing method provided in Example 4 was used for processing.

[0047] Experimental results: Figure 1 , Figure 2 shown.

[0048] Depend on Figure 1 It can be seen that by verifying the effects of different cooking temperatures and cooking times on the selenium content of selenium-enriched pork, it can be seen that when the cooking temperature is 70°C and the cooking time is 30 minutes, the loss of selenium in selenium-enriched pork is minimal, and the selenium content of the selenium-enriched meat product is the highest. Figure 2 It can be seen that by verifying the effects of different cooking temperatures and cooking times on the selenium bioavailability of selenium in selenium-enriched pork, and combining the comprehensive judgment of gastric digestion and intestinal digestion, it can be known that the selenium bioavailability of selenium in selenium-enriched pork is the highest under the treatment conditions of cooking temperature of 70°C and cooking time of 30 minutes.

[0049] In addition, the present invention uses the same method to process the selenium-enriched meat products provided by Example 1, Example 2, and Comparative Example 1. The results show that the effects of Example 1 and Example 2 are equivalent, but neither is as good as the effect of Example 3. Moreover, the effects of Example 1 and Example 2 are better than Comparative Example 1.

[0050] The effect verification experiment shows that the processing method of the present invention heat-processes selenium-enriched pork by low-temperature vacuum cooking technology, which reduces the loss of selenium in the processing of selenium-enriched pork and ultimately improves the quality of selenium-enriched pork products. The selenium-enriched meat products of the present invention have high selenium content and good product quality.

[0051] As described above, the basic principle, main features and advantages of the present invention are well described. The above embodiments and descriptions are only descriptions of the preferred embodiments of the present invention, and the present invention is not limited by the above embodiments. Without departing from the spirit and scope of the present invention, various changes and improvements made by ordinary technicians in this field to the technical solution of the present invention should fall within the protection scope determined by the present invention.

[0052] The above-described embodiments are part of the embodiments of the present invention, but not all of them. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but rather represents selected embodiments of the present invention. All other embodiments obtained without creative work and related deductions and substitutions made by ordinary technicians in the field under the conditions of the concept of the present invention belong to the scope of protection of the present invention.

Claims

1. A selenium-enriched meat product, characterized in that: The selenium-enriched meat product comprises selenium-enriched pork and seasonings, and the seasonings comprise edible salt, chili powder, pepper powder, dark soy sauce and oyster sauce.

2. The selenium-enriched meat product according to claim 1, characterized in that In parts by weight, The selenium-enriched pork is 15-25 portions; The seasoning comprises 0.2-0.4 parts of edible salt, 0.3-0.8 parts of chili powder, 0.05-0.20 parts of pepper powder, 0.15-0.35 parts of dark soy sauce and 0.1-0.4 parts of cooking oil.

3. The selenium-enriched meat product according to claim 1, characterized in that: In parts by weight, The selenium-enriched meat product comprises: 20 parts of selenium-enriched pork, 0.22 parts of edible salt, 0.5 parts of chili powder, 0.1 parts of pepper powder, 0.3 parts of dark soy sauce and 0.2 parts of oyster sauce.

4. A processing method for reducing the loss of selenium in selenium-enriched pork, characterized in that: The following steps are involved: S1. Weigh each raw material by weight, cut the selenium-enriched pork into 3cm×3cm×2cm pieces for later use; S2. Add seasoning to the prepared selenium-enriched pork and marinate for 6 hours; S3, taking the marinated selenium-enriched pork, adjusting the vacuum degree of the vacuum packaging machine to 0.09 MPa for vacuum packaging; S4. Set the temperature and time in a constant temperature cooking pot for cooking; the cooking temperature is 70° C. and the cooking time is 30 minutes. S5. After cooling, a low-temperature ready-to-eat small-package selenium-rich meat product is obtained.

5. Application of the processing method according to claim 4 in reducing the loss of selenium during the processing of selenium-enriched pork.

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