Processing method of sausage rich in tea functional active ingredients and meat paste pickling material formula used by same

Abstract

The invention belongs to the technical field of meat product processing, and particularly relates to a processing method of sausages rich in tea functional active ingredients and a meat paste pickling material formula used by the processing method. The pickling material consists of white granulated sugar, table salt, water, white spirit, sodium nitrite, tea functional active ingredients and thearubigins. The tea functional active matter is at least one of tea polyphenol (green tea polyphenol) and EGCG (epigallocatechin gallate). The invention also provides a processing method of the sausage rich in tea functional active ingredients by using the meat paste pickling material formula. By adopting the method, the sausage with low sodium nitrite content and antioxidant activity can be obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of meat product processing, and in particular relates to a method for processing sausages rich in tea functional active ingredients and a formula of minced meat marinade used therein. Background Art

[0002] Sausages have attractive colors, unique flavors, and are rich in fat, protein, and other nutrients. The main production process is to mix minced meat with a certain fat-to-lean ratio and auxiliary materials, then fill them into collagen casings, dry them, and store them. However, due to the high content of fat and protein, sausages are prone to spoilage during processing, transportation, and storage. Nitrite is a commonly used marinade in meat products. It not only gives meat products better color, flavor, and taste, but also inhibits the growth of microorganisms and delays the deterioration of meat products. However, the residual nitrite and the N-nitrosamines generated by nitrite through the action of microorganisms are genotoxic and carcinogenic, and their addition to meat products needs to be strictly controlled and reduced. Therefore, it is of great significance to find a natural, green, and safe substitute for sodium nitrite.

[0003] Studies have shown that polyphenols in tea have multiple biological activities such as antioxidant, antibacterial, and flavor enhancement, and are considered to be a potential natural substitute for nitrite, which can effectively inhibit the oxidation of fat and myoglobin. At present, studies have applied tea extract to sausages, proving that tea can promote the growth of dominant bacteria, inhibit the reproduction of spoilage bacteria, and improve the flavor of sausages and enhance the nutritional value of sausages.

[0004] The phenolic substances in tea mainly include tea polyphenols, epigallocatechin gallate (EGCG), theaflavins and thearubigins. Tea polyphenols have multiple active hydroxyl hydrogens, which can provide protons to combine with excess free radicals in the body. They themselves are oxidized to form phenoloxyl free radicals. Such free radicals are stable due to their catechol structure, which inhibits the chain reaction of free radicals. Thearubigins are polyphenol pigments produced during the processing of black tea. Adding them to meat products as natural pigments can improve the color of meat products and have antioxidant effects.

[0005] The invention of CN115606617B "A method for preparing Sichuan-style sausages with controlled nitrosamine content and increased shelf life" states: After the pork is marinated, a mixture of black tea pigment and potassium sorbate is added as an additive and mixed evenly; wherein, the amount of the additive added is 0.10-0.15wt% of the weight of the pork, and the weight ratio of black tea pigment to potassium sorbate is 2-3:1; the main component content of black tea pigment is: catechin 16.92%; caffeine 0.39%; theaflavins 10.59%; thearubigins 38.19%; theabrownins 12.00%; total polyphenols 7.70%. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a processing method for sausages rich in tea functional active ingredients and a formula of minced meat pickle used therein. The present invention can reduce the content of nitrite in the sausages, thereby ensuring the edible quality of the sausages.

[0007] In order to solve the above technical problems, the present invention provides a formula of minced meat marinade for preparing sausages rich in tea functional active ingredients: the marinade consists of white sugar, salt, water, white wine, sodium nitrite, tea functional active ingredients and thearubigins;

[0008] Calculated by the mass percentage of minced meat, 6-8% white sugar, 2-4% salt, 6-8% water, 2-4% liquor, 30-90 mg / kg sodium nitrite, 100-1500 mg / kg tea functional active substance, and 100-400 mg / kg thearubigins;

[0009] The tea functional active substance is at least any one of the following: tea polyphenols (green tea polyphenols), EGCG.

[0010] Description: The purpose of adopting the minced meat pickling formula of the present invention is to obtain sausages with low sodium nitrite content and antioxidant activity.

[0011] As an improvement of the formula of the minced meat marinade of the present invention, any of the following is used:

[0012] Minced meat marinade recipe 1:

[0013] The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, green tea polyphenols and thearubigins;

[0014] Calculated by the mass percentage of minced meat, 6-8% white sugar, 2-4% salt, 6-8% water, 2-4% liquor, 60-90mg / kg sodium nitrite, 200-1000mg / kg green tea polyphenols, and 100-400mg / kg thearubigins;

[0015] The preferred formula 1 is: based on the mass percentage of minced meat, 6-7% white sugar, 3% salt, 6-7% water, 2-3% liquor, 60 mg / kg sodium nitrite, 500-600 mg / kg green tea polyphenols, and 200-300 mg / kg thearubigins;

[0016] Minced meat marinade recipe 2:

[0017] The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, EGCG and thearubigins;

[0018] Calculated by the mass percentage of minced meat, 6-8% white sugar, 2-4% salt, 6-8% water, 2-4% liquor, 60-90mg / kg sodium nitrite, 100-500mg / kg EGCG, 100-400mg / kg thearubigins;

[0019] The preferred formula 2 is: based on the mass percentage of minced meat, 6% white sugar, 3.5% salt, 6% water, 2.5% liquor, 70 mg / kg sodium nitrite, 300-500 mg / kg EGCG, and 300-400 mg / kg thearubigins;

[0020] Minced meat marinade recipe 3:

[0021] The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, green tea polyphenols, EGCG and thearubigins;

[0022] Calculated by the mass percentage of minced meat, 6-8% white sugar, 2-4% salt, 6-8% water, 2-4% liquor, 30-60mg / kg sodium nitrite, 200-1000mg / kg green tea polyphenols, 100-500mg / kg EGCG, 100-400mg / kg thearubigins;

[0023] The preferred formula three is: 7% white sugar, 3.5% salt, 6.5% water, 3.5% liquor, 40 mg / kg sodium nitrite, 300-600 mg / kg green tea polyphenols, 200-500 mg / kg EGCG, and 200-400 mg / kg thearubigins.

[0024] The present invention also provides a method for processing sausages rich in tea functional active ingredients using the minced meat marinade formula, including preparing minced meat, mixing ingredients, enema, airing, drying, steaming, cooling, and then packaging;

[0025] The mixed ingredients are as follows: according to the formula of minced meat marinade, the marinade is added into the minced meat and mixed evenly to obtain the material for sausage enema.

[0026] As an improvement of the processing method of sausages rich in tea functional active ingredients of the present invention: the minced meat is composed of 60-70% lean meat and 30-40% fat meat, and the % is mass %.

[0027] The present invention prepares sausages by compounding green tea polyphenols, EGCG and thearubigins and adding them into minced meat.

[0028] In the present invention, tea functional active substances (green tea polyphenols and / or EGCG) and thearubigins constitute tea functional active ingredients. According to the different tea functional active ingredients added, three kinds of sausage processing methods are provided to reduce the amount of sodium nitrite added.

[0029] The minced meat marinade formula of the present invention is used to prepare sausages rich in tea functional active ingredients, which can reduce the amount of sodium nitrite added while improving the antioxidant capacity of fat and protein in the sausages, and can also improve the color and flavor of the sausages, thereby obtaining more nutritious and healthy sausage products. DETAILED DESCRIPTION

[0030] The present invention is further described below in conjunction with specific embodiments, but the protection scope of the present invention is not limited thereto:

[0031] The alcohol content of white wine is 40-45%.

[0032] Green tea polyphenols can be purchased from Shengjiade Biotechnology Co., Ltd.; content ≥ 98%

[0033] EGCG can be purchased from Shanghai Yuanye Biotechnology Co., Ltd.; content ≥ 98%

[0034] Thearubigins can be purchased from Hubei Sanxin Biotechnology Co., Ltd.; content ≥ 80%

[0035] Example 1: A method for preparing a sausage rich in tea functional active ingredients, comprising the following steps:

[0036] (1) Preparation of minced meat

[0037] For pork with inspection and quarantine certificate, frozen meat shall be processed as follows after thawing, while fresh meat shall be processed as follows directly;

[0038] Processing method: segment, debone, peel, separate fat and lean meat, grind the lean meat and fat meat separately through a meat grinder to obtain corresponding minced lean meat and minced fat meat;

[0039] The minced meat is obtained by combining lean minced meat and fat minced meat in a weight ratio of 7:3.

[0040] (2) Mixing ingredients

[0041] Use minced meat marinade recipe 1:

[0042] The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, green tea polyphenols and thearubigins;

[0043] Calculated by the mass percentage of minced meat, white sugar is 7%, salt is 3%, water is 7%, white wine is 3%, sodium nitrite is 60 mg / kg, green tea polyphenols is 500 mg / kg, and thearubigins is 200 mg / kg.

[0044] That is, to every 100g of minced meat, add 7g of white sugar, 3g of salt, 7g of water, 3g of white wine, 6mg of sodium nitrite, 50mg of green tea polyphenols, and 20mg of thearubigins.

[0045] Accurately weigh the ingredients according to the formula, add the minced meat and the pickled material into a blender and mix them evenly; thus, the material for enema is obtained.

[0046] (3) Sausage enema: inject the above-mentioned uniformly mixed materials (materials for enema) into the collagen casing through a sausage enema machine, tie the two ends of the casing tightly, and control the length of each piece to 15 cm. Evenly poke small holes on the sausage casing;

[0047] (4) Drying: Hang the sausages in a well-ventilated place at a temperature not higher than 30°C for 48 hours;

[0048] (5) Drying: Hang the sausage after drying in a 60°C oven and dry it for about 6 hours to reduce the moisture content of the sausage to ≤25%;

[0049] (6) Cooking and cooling: Cook the dried sausage in boiling water (cooking time is about 30 minutes) and then cool to room temperature;

[0050] (7) Vacuum packaging and high temperature sterilization: The cooled sausages are sealed and packaged in a vacuum packaging machine, sterilized at 121°C for 30 minutes, and then packed into boxes for storage at room temperature after cooling.

[0051] Example 2: A method for preparing sausages rich in tea functional active ingredients, with respect to Example 1, the following changes are made:

[0052] The minced meat is obtained by combining lean minced meat and fat minced meat in a weight ratio of 6.5:3.5;

[0053] Use minced meat marinade recipe 2:

[0054] The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, EGCG and thearubigins;

[0055] Calculated by mass percentage of minced meat, white sugar 6%, salt 3.5%, water 6%, white wine 2.5%, sodium nitrite 70 mg / kg, EGCG 300 mg / kg, and thearubigins 300 mg / kg.

[0056] The rest is the same as Example 1.

[0057] Example 3: A method for preparing sausages rich in tea functional active ingredients, with respect to Example 1, the following changes are made:

[0058] Use minced meat marinade recipe three:

[0059] The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, green tea polyphenols, EGCG and thearubigins;

[0060] Calculated by mass percentage of minced meat, white sugar 7%, salt 3.5%, water 6.5%, white wine 3.5%, sodium nitrite 40 mg / kg, green tea polyphenols 300 mg / kg, EGCG 200 mg / kg, and thearubigins 200 mg / kg.

[0061] The rest is the same as Example 1.

[0062] Example 4: A method for preparing sausages rich in tea functional active ingredients, with respect to Example 1, the following changes are made:

[0063] Use minced meat marinade recipe 1:

[0064] The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, green tea polyphenols and thearubigins;

[0065] Calculated by mass percentage of minced meat, white sugar 6%, salt 3%, water 6%, white wine 2%, sodium nitrite 60 mg / kg, green tea polyphenols 600 mg / kg, and thearubigins 300 mg / kg.

[0066] Example 5: A method for preparing sausages rich in tea functional active ingredients, with respect to Example 1, the following changes are made:

[0067] The minced meat is obtained by combining lean minced meat and fat minced meat in a weight ratio of 6.5:3.5;

[0068] Use minced meat marinade recipe 2:

[0069] The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, EGCG and thearubigins;

[0070] Calculated by the mass percentage of minced meat, white sugar is 6%, salt is 3.5%, water is 6%, white wine is 2.5%, sodium nitrite is 70 mg / kg, EGCG is 500 mg / kg, and thearubigins is 400 mg / kg.

[0071] The rest is the same as Example 1.

[0072] Example 6: A method for preparing sausages rich in tea functional active ingredients, with respect to Example 1, the following changes are made:

[0073] Use minced meat marinade recipe three:

[0074] The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, green tea polyphenols, EGCG and thearubigins;

[0075] Calculated by mass percentage of minced meat, white sugar 7%, salt 3.5%, water 6.5%, white wine 3.5%, sodium nitrite 40 mg / kg, green tea polyphenols 600 mg / kg, EGCG 500 mg / kg, and thearubigins 400 mg / kg.

[0076] The rest is the same as Example 1.

[0077] Comparative Example 1-1, relative to Example 1, made the following changes:

[0078] Change the “sodium nitrite 60 mg / kg, green tea polyphenols 500 mg / kg, thearubigins 200 mg / kg” in the minced meat marinade recipe to “sodium nitrite 120 mg / kg”.

[0079] The rest is the same as Example 1.

[0080] Comparative Example 1-2, relative to Example 1, makes the following changes:

[0081] Eliminate the use of "thearubigins 200mg / kg" in the formula of minced meat marinade;

[0082] The rest is the same as Example 1.

[0083] Comparative Example 2: Compared with Example 2, the following changes were made:

[0084] Cancel the use of "thearubigins 300mg / kg" in the formula of minced meat marinade;

[0085] The rest is the same as Example 2.

[0086] Comparative Example 3: Compared with Example 3, the following changes were made:

[0087] Change the formula of minced meat marinade from “green tea polyphenols 300mg / kg, EGCG 200mg / kg, thearubigins 200mg / kg” to “thearubigins 400mg / kg”.

[0088] The rest is the same as Example 3.

[0089] The sausages obtained in the above examples and comparative examples were subjected to the following experiments respectively:

[0090] Experiment 1. Determination of lipid peroxide value

[0091] Determine by spectrophotometry according to the second method of GB 5009.181-2016 “Determination of malondialdehyde in food”.

[0092] Experiment 2. Determination of Volatile Basic Nitrogen

[0093] Determine with reference to the second method of automatic Kjeldahl nitrogen analyzer method in GB 5009.228-2016 "Determination of volatile basic nitrogen in food".

[0094] Experiment 3. Color difference value determination

[0095] The color of minced pork was measured using a colorimeter, which was calibrated with black and white plates before measurement. The minced pork sample was placed on the surface of the measuring hole, and the L*, a*, and b* values ​​were read. Three different parts were randomly selected for repeated measurement, and the results were averaged.

[0096] Table 1 Determination of the results of the embodiments and comparative examples

[0097]

[0098] Volatile basic nitrogen content was used to demonstrate the extent of protein degradation.

[0099] As can be seen from Table 2, the sausages prepared by adding green tea polyphenols, EGCG, and thearubigins alone or in combination in the present invention have a TBARS value of about 0.5-0.76 mgMDA / kg, a volatile basic nitrogen content of about 9-11 mg / 100g, a brightness value of about 44-46, a redness value of about 17.5-21, and a yellowness value of about 12-13. This indicates that the addition of tea functional active ingredients significantly reduces the degree of fat oxidation and protein degradation of the sausages compared to the control group. In terms of appearance and color, the combination of green tea polyphenols, EGCG and thearubigins can significantly improve the brightness, redness and yellowness of the sausages. The present invention can reduce the amount of nitrite added in sausages, improve their quality and nutritional value. In addition, the addition of tea functional ingredients in the formula also broadens the application prospects of tea in food.

[0100] Finally, it should be noted that the above examples are only some specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and there are many variations. All variations that can be directly derived or associated with the content disclosed by a person skilled in the art should be considered as the protection scope of the present invention.

Claims

1. A formula for preparing a minced meat marinade for sausages rich in tea functional active ingredients, characterized in that: The pickling material is composed of white sugar, salt, water, liquor, sodium nitrite, tea functional active ingredients and thearubigins; Calculated by the mass percentage of minced meat, 6-8% white sugar, 2-4% salt, 6-8% water, 2-4% liquor, 30-90 mg / kg sodium nitrite, 100-1500 mg / kg tea functional active substance, and 100-400 mg / kg thearubigins; The tea functional active substance is at least any one of the following: tea polyphenols and EGCG.

2. The minced meat marinade formula according to claim 1, characterized in that Is any of the following: Minced meat marinade recipe 1: The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, green tea polyphenols and thearubigins; Calculated by the mass percentage of minced meat, 6-8% white sugar, 2-4% salt, 6-8% water, 2-4% liquor, 60-90mg / kg sodium nitrite, 200-1000mg / kg green tea polyphenols, and 100-400mg / kg thearubigins; Minced meat marinade recipe 2: The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, EGCG and thearubigins; Calculated by the mass percentage of minced meat, 6-8% white sugar, 2-4% salt, 6-8% water, 2-4% liquor, 60-90mg / kg sodium nitrite, 100-500mg / kg EGCG, 100-400mg / kg thearubigins; Minced meat marinade recipe 3: The marinade is composed of white sugar, salt, water, liquor, sodium nitrite, green tea polyphenols, EGCG and thearubigins; Calculated by mass percentage of minced meat, white sugar is 6-8%, salt is 2-4%, water is 6-8%, white wine is 2-4%, sodium nitrite is 30-60 mg / kg, green tea polyphenols is 200-1000 mg / kg, EGCG is 100-500 mg / kg, and thearubigins is 100-400 mg / kg.

3. The minced meat marinade formula according to claim 2, characterized in that Minced meat marinade recipe three: Calculated by mass percentage of minced meat, sodium nitrite is 40 mg / kg, green tea polyphenols are 300-600 mg / kg, EGCG is 200-500 mg / kg, and thearubigins are 200-400 mg / kg.

4. A method for processing sausages rich in tea functional active ingredients using the minced meat marinade formula according to any one of claims 1 to 3, comprising preparing minced meat, mixing ingredients, enema, airing, drying, steaming, cooling, and then packaging, characterized in that: The mixed ingredients are as follows: according to the formula of minced meat marinade, the marinade is added into the minced meat and mixed evenly to obtain the material for sausage enema.

5. The method for processing sausages rich in tea functional active ingredients according to claim 4, characterized in that: The minced meat consists of 60-70% lean meat and 30-40% fat meat.

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