Pickling method of meat product

Abstract

The invention provides a pickling method of a meat product. The pickling method comprises the step of pickling the meat product by adopting a pickling solution containing potassium chloride and fucoidin. According to the invention, the use of table salt is avoided, and the sense organ and texture quality of the pickled meat product are improved.

Description

Technical Field

[0001] The invention relates to the field of food processing, in particular to a method for pickling meat products. Background Art

[0002] Pre-prepared meat products are popular among consumers due to their convenience, high added value, balanced nutrition, exquisite packaging and small volume. However, meat products are prone to problems such as improper processing, hard texture and poor sensory properties.

[0003] In order to obtain richer flavor, more stable sensory quality and longer shelf life, a large amount of table salt (sodium salt) is usually used during meat processing.

[0004] Studies have shown that excessive sodium intake increases the risk of hypertension and cardiovascular disease, and the sensory and texture quality of pickled meat products needs to be further improved. Summary of the invention

[0005] The present invention provides a method for pickling meat products, which avoids the use of salt and improves the sensory and texture qualities of the pickled meat products, thereby effectively overcoming the defects of the prior art.

[0006] The invention provides a method for pickling meat products, comprising the following steps: pickling the meat products with a pickling liquid containing potassium chloride and fucoidan.

[0007] According to one embodiment of the present invention, the mass ratio of the potassium chloride to the meat product is 0.15%~0.25%, and / or the mass ratio of the fucoidan to the meat product is 0.25%~1.0%; and / or the mass ratio of the potassium chloride to the fucoidan is 15%~100%.

[0008] According to one embodiment of the present invention, the mass percentage of the potassium chloride in the pickling liquid is 0.3%-0.5%; and / or the mass percentage of the fucoidan in the pickling liquid is 0.5%-2.0%.

[0009] According to one embodiment of the present invention, the fucoidan is nanoparticles.

[0010] According to one embodiment of the present invention, the pickling liquid further includes a cross-linking agent.

[0011] According to one embodiment of the present invention, the cross-linking agent includes one or more of sodium tripolyphosphate and sodium trimetaphosphate; and / or the mass percentage of the cross-linking agent in the pickling liquid is 0.2% to 0.5%.

[0012] According to one embodiment of the present invention, the pickling conditions are: the pickling temperature is 2°C to 4°C, and the pickling time is 8 h to 10 h.

[0013] According to one embodiment of the present invention, the method further comprises: putting the pickled meat product into boiling water and cooking for 30 s to 45 s.

[0014] According to one embodiment of the present invention, the mass ratio of the pickling liquid volume to the meat product is 100 mL:195 g to 100 mL:255 g.

[0015] According to one embodiment of the present invention, the meat product includes chicken breast.

[0016] The method for pickling meat products provided by the present invention uses a pickling solution containing potassium chloride and fucoidan to pickle meat products instead of a sodium chloride pickling solution, thereby avoiding the use of salt and improving the color, flavor, taste, texture and other sensory qualities of the pickled meat products. At the same time, the hardness and stickiness of the pickled meat products are reduced, and the elasticity, chewiness and resilience of the pickled meat products are improved, thereby improving the texture quality of the pickled meat products. In addition, potassium chloride (KCl) has a variety of health benefits, such as promoting sodium excretion in the human body, lowering blood pressure and reducing the risk of cardiovascular diseases. Therefore, the present invention uses potassium chloride and fucoidan to pickle meat products, which also has the advantages of being beneficial to human health. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 The low-field nuclear magnetic resonance images of the cooked chicken breasts in Examples 1 to 3 and Comparative Examples 1 to 3 of the present invention are shown;

[0018] Figure 2 for Figure 1 The X area in the middle is enlarged and displayed;

[0019] Figure 3 for Figure 1 The Y area in the middle is enlarged and displayed;

[0020] Figure 4 These are low-field nuclear magnetic resonance images of the cooked chicken breasts in Examples 1 to 3 and Comparative Examples 1 to 3 of the present invention. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] In the related technology, table salt (sodium salt) is used to marinate meat products, but excessive sodium intake will increase the risk of hypertension and cardiovascular diseases, and the sensory and texture quality of the marinated meat products needs to be further improved.

[0023] According to the research of the inventors of this application, potassium ions have similar chemical properties to sodium ions, and potassium salt can be considered as a substitute for sodium salt. However, potassium chloride produces bitterness and metallic taste, which has an adverse effect on the sensory and texture quality of food. Fucoidan can adsorb potassium ions, thereby masking the bitterness and metallic taste brought by potassium chloride. Based on this, the present invention provides a solution for marinating meat products using a marinating liquid containing potassium chloride and fucoidan.

[0024] Specifically, an embodiment of the present invention provides a method for pickling meat products, comprising the following steps: pickling the meat products with a pickling liquid containing potassium chloride and fucoidan.

[0025] According to the inventor's research, using a pickling solution containing potassium chloride and fucoidan to marinate meat products can maintain the saltiness of the marinated meat products, achieving the effect of reducing salt without reducing saltiness. At the same time, fucoidan contains sulfate groups, which can combine with potassium ions through anion-cation interactions, and adsorb potassium ions on polysaccharide chains, so that potassium chloride can be adsorbed by fucoidan, masking the metallic taste and bitterness of potassium chloride.

[0026] In addition, fucoidan has a large number of hydroxyl groups and can easily form hydrogen bonds with water, thus having a moisturizing effect. By utilizing this characteristic, during the process of pickling and cooking, fucoidan can form a uniform moisturizing film on the surface of meat products, thereby ensuring the moisture content in the meat products, and helping to improve the adhesion of the pickled meat products and the adhesion of potassium chloride and fucoidan to the pickled meat products, and achieve the effect of tenderizing the meat products, thereby improving the overall sensory and texture quality.

[0027] Therefore, the embodiment of the present invention uses a pickling solution containing potassium chloride and fucoidan to pickle meat products, thereby avoiding the use of salt, and the taste of the pickled meat products is saltier than that of the same concentration of sodium chloride solution, and the color, flavor, taste, texture and other sensory qualities of the pickled meat products are improved, the hardness of the pickled meat products is reduced, and the adhesion, elasticity, chewiness and resilience of the pickled meat products are improved, thereby improving the texture quality of the pickled meat products. In addition, potassium chloride (KCl) has many health benefits, such as promoting sodium excretion in the human body, lowering blood pressure and reducing the risk of cardiovascular disease. Therefore, the present invention uses potassium chloride and fucoidan to pickle meat products, which also has the advantages of being beneficial to human health.

[0028] In some embodiments, the mass ratio of potassium chloride to meat products is 0.15% to 0.25%, for example 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25% or a range consisting of any two of them, which is beneficial for controlling the saltiness of the marinated meat products and improving the sensory and texture qualities.

[0029] In addition, the mass ratio of fucoidan to meat products is 0.25% to 1.0%, for example, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0% or a range consisting of any two thereof; the mass ratio of potassium chloride to fucoidan is 15% to 100%, for example, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% or a range consisting of any two thereof, which is beneficial to inhibiting the metallic taste and bitterness brought by excessive potassium chloride, thereby further improving the sensory and texture qualities of the pickled meat products.

[0030] In some embodiments, the mass percentage of potassium chloride in the pickling liquid can be 0.3% to 0.5%, for example 0.3%, 0.35%, 0.4%, 0.45%, 0.5% or a range composed of any two of them, which is conducive to the pickling liquid having a more suitable salinity and further improving the sensory and texture quality of the pickled meat product.

[0031] In some embodiments, the mass percentage of fucoidan in the pickling liquid is 0.5% to 2.0%, for example 0.5%, 0.8%, 1.0%, 1.2%, 1.5%, 1.8%, 2.0% or a range consisting of any two of them, which helps to inhibit the metallic taste and bitterness caused by excessive potassium chloride, thereby further improving the sensory and textural qualities of the pickled meat product.

[0032] Specifically, the fucoidan in the pickling liquid can be in granular form, and the fucoidan can specifically be nanoparticles (i.e., the particle size of the fucoidan particles in the pickling liquid is nanoscale). By increasing the specific surface area of ​​fucoidan, more active sites are provided for potassium chloride (KCl), thereby increasing its adsorption amount and enhancing the flavor of the pickled meat product.

[0033] According to the inventors' research, fucoidan nanoparticles can prolong the retention time of potassium ions in meat products, promote their better penetration, and effectively mask the bitterness brought by potassium chloride. In addition, fucoidan nanoparticles can also enhance the release of other flavor substances, enrich the flavor level, and regulate ion release, enhance saltiness perception, thereby improving the sensory and texture quality of pickled meat products.

[0034] In some embodiments, the pickling liquid also includes a cross-linking agent, which is conducive to cross-linking fucoidan into nanoparticles, increasing the specific surface area and improving the adsorption of potassium chloride. After the cross-linked fucoidan particles adsorb potassium chloride, they can stay in the mouth for a longer time, prolonging the binding time between salt particles and receptors and improving the perception of saltiness.

[0035] According to the inventor's research, myosin is the most abundant muscle protein in meat products, and myosin can form thermal gel, which plays a key and decisive role in the formation of gel and water retention in muscles. The cross-linking agent can combine with myosin to form a complex, which is beneficial to increase the interaction between myosin molecules, making the muscle gel network structure more compact and stable, thereby effectively reducing the water loss of meat products during processing, increasing the water content of meat products, helping to maintain the tender and smooth taste of meat products, and improving the texture quality of marinated meat products.

[0036] In some embodiments, the cross-linking agent includes one or more of sodium tripolyphosphate and sodium trimetaphosphate, which is more conducive to adapting to components such as fucoidan in the pickling liquid, for example, it is more conducive to cross-linking fucoidan into nanoparticles, thereby further improving the sensory and texture quality of the pickled meat products.

[0037] In the embodiment of the present invention, the cross-linking agent used is a food-grade cross-linking agent, for example, the sodium tripolyphosphate used is food-grade sodium tripolyphosphate.

[0038] In addition, the mass percentage of the cross-linking agent in the pickling liquid can be 0.2% to 0.5%, for example, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5% or a range composed of any two of them, which is conducive to the formation of fucoidan nanoparticles and further improves the sensory and textural qualities of the pickled meat products.

[0039] In a specific implementation, the method for preparing the pickling liquid may include the following steps: mixing potassium chloride, fucoidan and water to prepare a mixed aqueous solution, then adding a cross-linking agent thereto, mixing evenly, and obtaining the pickling liquid.

[0040] Wherein, after adding the cross-linking agent to the mixed aqueous solution, it can be mixed evenly by stirring, and the rotation speed during stirring can be 300 r / min-500 r / min, for example, 300 r / min, 350 r / min, 400 r / min, 450 r / min, 500 r / min or a range consisting of any two thereof, and the stirring time can be 0.5 h-1.0 h, for example, 0.5 h, 0.6 h, 0.7 h, 0.8 h, 0.9 h, 1.0 h or a range consisting of any two thereof.

[0041] In some embodiments, the pickling conditions are: the pickling temperature is 2°C~4°C, for example, 2°C, 2.5°C, 3°C, 3.5°C, 4°C or a range consisting of any two thereof; the pickling time is 8 h~10 h, for example, 8 h, 8.5 h, 9 h, 9.5 h, 10 h or a range consisting of any two thereof, which is beneficial to the infiltration of the pickling liquid into the meat product during the pickling process and the maintenance of the freshness of the meat product, thereby further improving the sensory and texture quality of the pickled meat product.

[0042] In specific implementation, after placing the meat products in the marinating liquid, put them into a refrigerator at 2°C to 4°C and marinate for 8 h to 10 h. During the marinating process, turn them over every 2 h.

[0043] In a specific implementation, the marinated meat product can be drained, for example, placed on filter paper and drained for 15 min to 20 min, for example, 15 min, 16 min, 17 min, 18 min, 19 min, 20 min or a range consisting of any two of them.

[0044] In addition, after the meat product is marinated with the marinating liquid, the marinated meat product can also be boiled to obtain a boiled meat product. In some embodiments, the marinating method of the meat product can also include: putting the marinated meat product into boiling water and boiling it for 30 s to 45 s, such as 30 s, 33 s, 35 s, 38 s, 40 s, 43 s, 45 s or a range consisting of any two of them to obtain a boiled meat product. Through this boiling process, the problem of flavor loss caused by too long a cooking time or undercooked meat caused by too short a cooking time can be effectively avoided.

[0045] The cooked chicken breast meat of the present invention can also be vacuum-packed in a packaging bag to extend the storage time of the cooked chicken breast meat.

[0046] In some embodiments, the mass ratio of the volume of the marinade to the meat product is 100 mL: 195 g to 100 mL: 255 g, for example, 100 mL: 195 g, 100 mL: 200 g, 100 mL: 210 g, 100 mL: 220 g, 100 mL: 230 g, 100 mL: 240 g, 100 mL: 250 g, 100 mL: 255 g or a range consisting of any two of them, which is beneficial for the marinade to more fully infiltrate the meat product, thereby further improving the sensory and texture quality of the marinated meat product.

[0047] In a specific implementation, the meat product includes at least one block, and the weight of each block is 49.50 g to 50.50 g, for example, 49.50 g, 49.80 g, 50.00 g, 50.30 g, 50.50 g or a range consisting of any two of them, which is conducive to the marinating liquid to more fully infiltrate the meat product, thereby further improving the sensory and texture quality of the marinated meat product.

[0048] In some embodiments, the meat product includes chicken breast. The use of a pickling solution containing potassium chloride and fucoidan to pickle the chicken breast avoids the use of salt, and the taste of the pickled chicken breast is saltier than that of a sodium chloride solution of the same concentration, thereby improving the color, flavor, taste, texture and other sensory qualities of the pickled chicken breast. Fucoidan contains more hydroxyl groups, which can increase the moisture content in the chicken breast, reduce the hardness and adhesion of the pickled chicken breast, and improve the elasticity, chewiness and resilience of the pickled chicken breast, thereby improving the texture quality of the pickled chicken breast.

[0049] The present invention is further described below through specific embodiments.

[0050] Example 1

[0051] (1) Solution preparation: prepare a mixed aqueous solution of potassium chloride and fucoidan;

[0052] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of potassium chloride in the pickling liquid is 0.3%, the mass percentage of fucoidan is 0.5%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0053] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0054] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0055] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0056] Example 2

[0057] (1) Solution preparation: prepare a mixed aqueous solution of potassium chloride and fucoidan;

[0058] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of potassium chloride in the pickling liquid is 0.4%, the mass percentage of fucoidan is 1.5%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0059] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0060] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0061] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0062] Example 3

[0063] (1) Solution preparation: prepare a mixed aqueous solution of potassium chloride and fucoidan, wherein the mass percentage of potassium chloride is 0.4% and the mass percentage of fucoidan is 1.5%;

[0064] (2) Preparation of pickling solution: Use the solution in (1) as pickling solution;

[0065] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0066] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0067] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0068] Example 4

[0069] (1) Solution preparation: prepare a mixed aqueous solution of potassium chloride and fucoidan;

[0070] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of potassium chloride in the pickling liquid is 0.5%, the mass percentage of fucoidan is 0.5%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0071] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0072] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0073] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0074] Example 5

[0075] (1) Solution preparation: prepare a mixed aqueous solution of potassium chloride and fucoidan;

[0076] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of potassium chloride in the pickling liquid is 1.0%, the mass percentage of fucoidan is 0.5%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0077] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0078] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0079] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0080] Example 6

[0081] (1) Solution preparation: prepare a mixed aqueous solution of potassium chloride and fucoidan;

[0082] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of potassium chloride in the pickling liquid is 0.1%, the mass percentage of fucoidan is 0.5%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0083] (3) Marinating: Cut the chicken breast into cubes weighing 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinating solution. The volume ratio of marinating solution to meat product is 100 mL: 200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0084] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0085] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0086] Example 7

[0087] (1) Solution preparation: prepare a mixed aqueous solution of potassium chloride and fucoidan;

[0088] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of potassium chloride in the pickling liquid is 0.3%, the mass percentage of fucoidan is 2.0%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0089] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0090] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0091] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0092] Example 8

[0093] (1) Solution preparation: prepare a mixed aqueous solution of potassium chloride and fucoidan;

[0094] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of potassium chloride in the pickling liquid is 0.3%, the mass percentage of fucoidan is 4.0%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0095] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0096] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0097] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0098] Example 9

[0099] (1) Solution preparation: prepare a mixed aqueous solution of potassium chloride and fucoidan;

[0100] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of potassium chloride in the pickling liquid is 0.3%, the mass percentage of fucoidan is 0.1%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0101] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0102] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0103] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0104] Comparative Example 1

[0105] (1) Solution preparation: prepare sodium chloride aqueous solution;

[0106] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of sodium chloride in the pickling liquid is 0.5%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0107] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0108] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0109] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0110] Comparative Example 2

[0111] (1) Solution preparation: Prepare potassium chloride aqueous solution;

[0112] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of potassium chloride in the pickling liquid is 0.5%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0113] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0114] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0115] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0116] Comparative Example 3

[0117] (1) Solution preparation: prepare a fucoidan aqueous solution;

[0118] (2) Preparation of pickling liquid: Add food grade sodium tripolyphosphate to the solution in (1), stir at a speed of 400 r / min for 45 min, and prepare a pickling liquid; wherein the mass percentage of fucoidan in the pickling liquid is 0.5%, and the mass percentage of sodium tripolyphosphate is 0.2%;

[0119] (3) Marinating: Cut the chicken breast into cubes with a weight of 50 g each. Take 4 pieces of cut chicken breast and place them in 100 mL of marinade. The ratio of the volume of marinade to the mass of the meat product is 100 mL:200 g. Marinate in a refrigerator at 4 °C for 8 h, turning the cubes every 2 h.

[0120] (4) Drain: Place the marinated chicken breast on filter paper and drain for 15 minutes;

[0121] (5) Cooking: Place the drained chicken breast into boiling water and cook for 30 seconds, then remove from the water to obtain a cooked meat product (cooked chicken breast).

[0122] The performance of the cooked chicken breasts of Examples 1 to 9 and Comparative Examples 1 to 3 was tested by the following process. The specific results are shown in Tables 1, 2, Figure 1 , Figure 2 , Figure 3 , Figure 4 :

[0123] (1) The color, taste, smell and state of the cooked chicken breasts of Examples 1 to 9 and Comparative Examples 1 to 3 were subjected to sensory evaluation. The sensory evaluation was conducted with reference to GB2726-2016 "National Food Safety Standard for Cooked Meat Products". The results are shown in Table 2.

[0124] (2) The texture of the cooked chicken breast was tested using a texture analyzer equipped with a p / 100 probe with a diameter of 100 mm. The test parameters were: pre-test rate of 10.00 mm / s, test rate of 2.00 mm / s, post-test rate of 10.00 mm / s, and deformation of 50%. Hardness, elasticity, adhesion, cohesion, chewiness, and resilience were selected as indicators for texture analysis. The results of the marinated chicken breasts of Examples 1 to 11 and Comparative Examples 1 to 3 are shown in Table 2.

[0125] (3) The boiled chicken breasts of Examples 1 to 3 and Comparative Examples 1 to 3 were analyzed for moisture content and moisture distribution using a nuclear magnetic resonance analyzer. The boiled chicken breasts of Examples 1 to 3 and Comparative Examples 1 to 3 were cut into cubes with a diameter of 2 cm, placed in a sample tube, and placed in the center of the radio frequency coil at the center of the permanent magnetic field. A radio frequency pulse sequence (Carre-Purcelle-Meiboome-Gill, CPMG) was used to measure the low-frequency nuclear magnetic resonance T2 relaxation time. The parameters were set as follows: sampling frequency of 333.333 kHz, 8 scans, half echo time of 0.18000 ms, 4000 echoes, and waiting time of 3500 ms. The nuclear magnetic resonance data were mainly analyzed by continuous distribution back fitting and discrete exponential fitting. The results are shown in Table 1. Figure 1 , Figure 2 , Figure 3 , where the relaxation time is 0.1-10 ms and is T 21 , represents the relaxation time of bound water; the relaxation time between 10-150 ms is T 22 , represents the fixed water relaxation time; relaxation time > 150 ms is T 23 , represents the free water relaxation time, and the three peak areas obtained by inversion are recorded at the same time (A 21 , A 22 and A 23 represents the peak area occupied by bound water, fixed water and free water respectively) and the peak proportion (P 21 , P 22 and P 23 represent the proportion of bound water, fixed water and free water in the total volume of the three respectively), the results are shown in Table 3.

[0126] (4) The density and distribution of hydrogen protons in the cooked chicken breasts of Examples 1 to 3 and Comparative Examples 1 to 3 were measured using magnetic resonance imaging (MRI). The MRI parameters were: echo time (TE) of 20 ms, repetition time (TR) of 500 ms, read size × phase size of 256 × 192, average number of 4, and field of view (FOV) of 100 × 100 ms. The results are shown in FIG. Figure 4 .

[0127] In each embodiment and comparative example, the mass ratio of potassium chloride to meat product (KCl: chicken breast in Table 1), the mass ratio of fucoidan to meat product (fucoidan: chicken breast in Table 1), the mass ratio of KCl to fucoidan (KCl: fucoidan in Table 1), the mass ratio of KCl to marinating liquid (KCl: marinating liquid in Table 1, i.e., the mass percentage of KCl in the marinating liquid), the mass ratio of fucoidan to marinating liquid (fucoidan: marinating liquid in Table 1, i.e., the mass percentage of fucoidan in the marinating liquid), the mass ratio of sodium tripolyphosphate to marinating liquid (sodium tripolyphosphate: marinating liquid in Table 1, i.e., the mass percentage of sodium tripolyphosphate in the marinating liquid) and other conditions are summarized in Table 1.

[0128] Table 1

[0129]

[0130] Table 2

[0131]

[0132] Table 3

[0133]

[0134] It can be seen from the results in Table 2 that, compared with Comparative Examples 1 to 3, Examples 1 to 9 all use a pickling solution containing potassium chloride and fucoidan to pickle chicken breast, which not only avoids the bitterness brought by using potassium chloride alone to pickle chicken breast, but also improves the color, flavor, taste, texture and other sensory qualities of the cooked chicken breast without introducing sodium ions. In addition, fucoidan can interact with chicken breast protein to make the cooked chicken breast more compact, which is beneficial to reducing the hardness of the cooked chicken breast, and improving the adhesion, elasticity, chewiness and resilience of the cooked chicken breast, thereby improving the texture quality of the cooked chicken breast. Compared with Examples 5-6 and Examples 8-9, Examples 1-4 and Example 7 further control the mass ratio of potassium chloride to meat products to 0.15%-0.25%, the mass ratio of fucoidan to meat products to 0.25%-1.0%, and the mass ratio of potassium chloride to fucoidan to 15%-100%, thereby further improving the color, flavor, taste, texture and other sensory qualities of the cooked chicken breast.

[0135] In addition, compared with Example 3, the difference between Example 2 is that 0.2% sodium tripolyphosphate is added to the marinade to cross-link the fucoidan into nanoparticles, which is beneficial to the adsorption of potassium chloride by fucoidan, so that the color, flavor, taste and texture of the cooked chicken breast are further improved, and the hardness of the cooked chicken breast is further reduced, and the adhesion, elasticity, chewiness and recovery of the cooked chicken breast are improved, thereby improving the sensory and texture quality of the cooked chicken breast.

[0136] From the results in Table 3, it can be seen that compared with Comparative Examples 1-2, the pickling solutions of Examples 1-9 contain fucoidan, which is beneficial to increasing the fixed water content contained in the pickled chicken breast. Taking Examples 1-3 as an example, the pickling solutions contain fucoidan, which can fill some interconnected channels between protein gels, expand the internal space of myofibrils, make the gel network tighter and retain more water, effectively reduce the water loss in the chicken breast, and increase the fixed water content (A) trapped by the chicken breast protein. 22 ) increases and enhances the water retention capacity of chicken breast.

[0137] Compared with Comparative Examples 1-2, the difference of Examples 1-9 is that the marinade contains fucoidan, and fucoidan forms hydrogen bonds with water, thereby forming a moisturizing film on the surface of the meat product, which is beneficial to the uniform distribution of water in the cooked chicken breast and increases the water content. Figure 4 More red areas indicate higher density of hydrogen protons and higher water content, while more blue areas indicate lower density of hydrogen protons and lower water content. Taking Examples 1 to 3 as an example, Figure 4 There are more red areas corresponding to Examples 1 to 3, and the moisture content in the cooked chicken breast is higher.

[0138] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for pickling meat products, characterized in that: The following steps are involved: Meat products are marinated in a marinating solution containing potassium chloride and fucoidan.

2. The method for pickling meat products according to claim 1, characterized in that: The mass ratio of the potassium chloride to the meat product is 0.15% to 0.25%; And / or, the mass ratio of the fucoidan to the meat product is 0.25% to 1.0%; And / or, the mass ratio of the potassium chloride to the fucoidan is 15% to 100%.

3. The method for pickling meat products according to claim 1, characterized in that: The mass percentage of potassium chloride in the pickling liquid is 0.3% to 0.5%; And / or, the mass percentage of the fucoidan in the pickling liquid is 0.5% to 2.0%.

4. The method for pickling meat products according to claim 1, characterized in that: The fucoidan is in the form of nanoparticles.

5. The method for pickling meat products according to any one of claims 1 to 4, characterized in that: The pickling solution also includes a cross-linking agent.

6. The method for pickling meat products according to claim 5, characterized in that: The cross-linking agent includes one or more of sodium tripolyphosphate and sodium trimetaphosphate; And / or, the mass percentage of the cross-linking agent in the pickling liquid is 0.2%-0.5%.

7. The method for pickling meat products according to claim 1, characterized in that: The pickling conditions are as follows: the pickling temperature is 2°C to 4°C, and the pickling time is 8 h to 10 h.

8. The method for pickling meat products according to claim 1, characterized in that: Also includes: The marinated meat product is put into boiling water and cooked for 30 s to 45 s.

9. The method for pickling meat products according to claim 1, characterized in that: The mass ratio of the pickling liquid volume to the meat product is 100 mL:195 g to 100 mL:255 g.

10. The method for pickling meat products according to claim 1, characterized in that: The meat product includes chicken breast.

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