Multifunctional ingredient for conditioning meat product

Abstract

The invention relates to a multifunctional ingredient for conditioning meat products, which comprises the following components in terms of 100 kg of raw material meat: 0.2 to 1.2 kg of onion extract, 0.08 to 0.5 kg of garlic extract, 0.008 to 0.8 kg of beet powder, 0.015 to 1.2 kg of cherry powder, 0.008 to 1.2 kg of vinegar powder, 0.08 to 0.8 kg of lemon powder, 50 to 180 g of rice bran extract, 10 to 30 g of mangosteen extract, 30 to 250 g of cinnamon extract, 30 to 120 g of eucommia ulmoides extract and 3 to 20 g of phloretin. 3 to 120g of an enzyme preparation and 0.4 to 120g of bacterial powder. The multifunctional ingredient disclosed by the invention can replace phosphate and / or nitrite, can retain water, prevent corrosion, improve the texture and remove the fishy smell of meat while retaining the characteristic aroma and nutrition of raw meat, has bacteriostatic and antioxidant functions, and can prolong the shelf life of meat products.

Description

Technical Field

[0001] The present invention relates to the technical fields of food additive application technology and food processing technology, and specifically relates to a multifunctional ingredient for conditioning meat products. Background Art

[0002] Nitrite is a traditional food additive. Due to its multiple functions such as color development, bacteriostasis, and antioxidant properties, it has been widely used in meat products. Nitrite reacts with myoglobin in meat products to form nitrosomyoglobin, which will make the meat products show a light pink color and bring characteristic flavors after ripening, and it cannot be replaced by other chemical additives. However, since it is a precursor of nitrosamine and has a relatively high carcinogenic risk, there are strict residue limit requirements in Chinese regulations. For example, the residual amount of sodium nitrite in meat products must be ≤ 30 mg / kg.

[0003] Phosphate is a commonly used water retention agent in the field of meat products. After the meat products are treated with phosphate, the taste is more elastic and crispy, and the meat fibers are easier to chew, mainly due to its outstanding protein extraction ability. With the development of food industrialization, the yield rate of meat products has long risen from the conventional 130% to 200% or even higher, which has made meat products deviate from the category of "high-end foods". Higher and higher yield rates require more phosphate and more fillers. Phosphate chelates metal ions such as calcium and magnesium in the human body to form insoluble substances, which can cause calcium loss and lead to calcium deficiency at least, and may even induce stones and endanger human health at worst. On the other hand, if a phosphorus-free water retention agent is used, the product quality will be sacrificed, and food additives such as carbonate will also bring problems such as alkaline taste and other peculiar smells, or a decrease in whiteness of the appearance, and cannot meet the market demand either.

[0004] The scope of application of dehydroacetic acid and its sodium salt in the 2024 version of GB2760 regulations has been reduced from 12 categories to 5 categories, which indirectly proves that the toxicity accumulation of dehydroacetic acid and its sodium salt will cause harm to human health. Although there are regulatory requirements for other traditional preservatives, with the advancement of food industrialization, more and more pre-packaged foods will add preservatives to extend the shelf life. However, long-term intake of low-toxic food additives that the human body cannot degrade itself will cause the toxins to accumulate continuously and may eventually induce diseases.

[0005] Therefore, there is an urgent need in this field for a more natural, safer, and more efficient multifunctional ingredient for conditioning meat products, so as to solve many problems existing in the prior art. Summary of the Invention

[0006] To this end, the present invention provides a multifunctional ingredient composition for processed meat products, which uses natural plant extracts as the main ingredients and can replace nitrite, phosphate, preservatives, and antioxidants, achieving the comprehensive effects of color development, water retention, anti-corrosion, and anti-oxidation. Specifically, the present invention solves the technical problems existing in the prior art through the following technical solutions:

[0007] 1. A multifunctional ingredient composition for processed meat products, wherein based on 100 kg of raw meat, the composition comprises the following components or consists of the following components:

[0008] 0.2 - 1.2 kg of onion extract;

[0009] 0.08 - 0.5 kg of garlic extract;

[0010] 0.008 - 0.8 kg of beet powder;

[0011] 0.015 - 1.2 kg of cherry powder;

[0012] 0.008 - 1.2 kg of vinegar powder;

[0013] 0.08 - 0.8 kg of lemon powder;

[0014] 50 - 180 g of rice bran extract;

[0015] 10 - 30 g of mangosteen extract;

[0016] 30 - 250 g of cinnamon extract;

[0017] 30 - 120 g of eucommia bark extract;

[0018] 3 - 20 g of phloretin;

[0019] 3 - 120 g of enzyme preparation;

[0020] 0.5 - 120 g of bacterial powder;

[0021] 0.5 - 1.5 kg of table salt; and

[0022] 10 - 30 kg of ice water.

[0023] 2. The multifunctional ingredient composition according to item 1, wherein based on 100 kg of raw meat, the composition comprises the following components or consists of the following components:

[0024] 0.5 - 1.0 kg of onion extract;

[0025] 0.1 - 0.3 kg of garlic extract;

[0026] 0.01 - 0.5 kg of beet powder;

[0027] 0.02 - 1.0 kg of cherry powder;

[0028] 0.01 - 1.0 kg of vinegar powder;

[0029] 0.1 - 0.5 kg of lemon powder;

[0030] 70 - 150 g of rice bran extract;

[0031] 10 - 30 g of mangosteen extract;

[0032] 50 - 200 g of cinnamon extract;

[0033] 50 - 100 g of eucommia bark extract;

[0034] 5 - 15 g of phloretin;

[0035] 5 - 100 g of enzyme preparation;

[0036] 1 - 100 g of bacterial powder;

[0037] 0.8 - 1.2 kg of table salt; and

[0038] 15 - 25 kg of ice water.

[0039] 3. The multifunctional ingredient composition according to item 1 or 2, wherein the enzyme preparation is selected from the group consisting of: glucose oxidase, catalase, transglucosidase, α - amylase, lipase, xylanase, glucoamylase, and protease.

[0040] 4. The multifunctional ingredient composition according to any one of items 1 - 3, wherein the bacterial powder is derived from Gram - positive bacteria, preferably from the families Micrococcaceae, Streptococcaceae, and / or Lactobacillaceae, more preferably from the genera Micrococcus, Staphylococcus, Streptococcus, Lactobacillus, Lactococcus, Pediococcus, and / or Bifidobacterium, and even more preferably from Lactococcus lactis, Staphylococcus xylosus, Staphylococcus carnosus, and / or Staphylococcus vitulinus.

[0041] 5. The multifunctional ingredient composition according to any one of items 1 - 4, wherein the pH of the composition is 2 - 10, preferably 6 - 8.

[0042] 6. The multifunctional ingredient composition according to any one of items 1 - 5, wherein the source of the raw meat is selected from the group consisting of: pig, cow, sheep, chicken, and duck.

[0043] 7. A processed meat product obtained by conditioning raw meat using the multifunctional ingredient composition according to any one of items 1 - 6.

[0044] 8. The processed meat product according to item 7, wherein the source of the raw meat is selected from the group consisting of: pigs, cows, sheep, chickens, and ducks.

[0045] 9. A method for preparing the meat product according to item 7 or 8, which comprises the following steps:

[0046] (1) Formulating, which includes fully mixing the components in their respective contents to obtain the multifunctional formulation composition; and

[0047] (2) bringing the raw meat into full contact with the multifunctional formulation composition at a temperature below 10 °C by a method selected from the group consisting of: stirring, tumbling, injecting, and marinating by soaking, to obtain a processed meat product.

[0048] 10. The method according to item 9, wherein step (1) includes dissolving the components in their respective contents in ice water.

[0049] 11. The method according to item 9 or 10, wherein in step (2), the stirring includes stirring the raw meat and the multifunctional formulation composition in a blender at a rate of 15 - 50 r / min for 10 - 15 minutes, preferably the stirring is carried out in a vacuum environment, and more preferably the vacuum degree of the vacuum environment is 0.7 - 1.0 atmospheres.

[0050] 12. The method according to any one of items 9 - 11, wherein in step (2), the tumbling includes tumbling the raw meat and the multifunctional formulation composition in a tumbler at a rate of 6 - 15 r / min for 4 - 8 hours, preferably the tumbling is carried out in a vacuum environment, and more preferably the vacuum degree of the vacuum environment is 0.7 - 1.0 atmospheres.

[0051] 13. The method according to any one of items 9 - 12, wherein in step (2), the injecting includes injecting the multifunctional formulation composition into the raw meat through an injection pump, preferably the pump pressure of the injection pump is 50 - 80 N.

[0052] 14. The method according to any one of items 9 - 13, wherein in step (2), the marinating by soaking is soaking the raw meat in a solution of the multifunctional formulation composition at a temperature below 8 °C for 4 - 48 hours.

[0053] 15. The method according to any one of items 9 - 14, wherein before step (2), there is also a step of thawing and trimming the raw meat, preferably the thawing includes placing the frozen raw meat at 0 - 8 °C until completely thawed, and preferably the trimming includes removing the parts that affect the taste in the raw meat.

[0054] 16. The method according to item 15, wherein the palatability-affecting parts are selected from the group consisting of lymph, miscellaneous oil, fascia, and connective tissue.

[0055] 17. The method according to any one of items 9-16, further comprising the steps of cooling, slicing, and / or packaging the conditioned meat product. Preferably, the cooling includes cooling at 0-8°C for 12-18 hours. Preferably, the slicing includes making the thickness of the sliced meat product not exceed 2 cm. Preferably, the packaging includes vacuum packaging according to weight specifications and / or placing the packaged meat product in a cold storage at -18°C.

[0056] 18. The meat product according to item 7 or 8 or the method according to any one of items 9-17, wherein the prepared conditioned meat product has one or more properties selected from the group consisting of:

[0057] (1) The malondialdehyde content is reduced by at least 10%, preferably 30%, more preferably 60% after 7 days of refrigeration;

[0058] (2) The A value in the LAB test is increased by at least 5%, preferably 15%, more preferably 32%;

[0059] (3) The total number of bacteria is reduced by at least 5%, preferably at least 10%, more preferably at least 24%;

[0060] (4) The total shelf life is extended to at least 1.03 times, preferably at least 1.3 times, more preferably at least 1.6 times;

[0061] (5) The phosphate residue is reduced by at least 75%, preferably at least 99%;

[0062] (6) The nitrite residue is reduced by at least 75%, preferably at least 99%;

[0063] (7) The fresh color score is increased by at least 16%, preferably at least 35%;

[0064] (8) The color score after cooking is increased by at least 5%, preferably at least 33%;

[0065] (9) The flavor score is increased by at least 11%, preferably at least 21%; and / or

[0066] (10) The palatability score is increased by at least 11%, preferably at least 44%; and / or

[0067] (11) The comprehensive preference score is increased by at least 12%, preferably at least 44%.

[0068] To make the technical solutions of the present invention clearer, the present invention will be further described in detail below in conjunction with specific embodiments. Description of the Drawings

[0069] Figure 1 Shows the shelf-life test results of fresh sausage in non-vacuum packaging. Among them, the dark red line is the blank control, the black line represents the shelf-life of fresh sausage conditioned with a conventional conditioning composition containing phosphate (0.3% sodium tripolyphosphate) and nitrite (0.01% sodium nitrite), and the green line, purple line, blue line and orange line respectively represent the shelf-life of fresh sausage conditioned with ingredient compositions of 1-4# different component ratios; and

[0070] Figure 2 Shows the shelf-life test results of conditioned beef slices. Among them, the black line is the blank control, the blue line represents the shelf-life of beef slices conditioned with a conventional conditioning composition containing phosphate (0.3% sodium tripolyphosphate) and nitrite (0.01% sodium nitrite), and the gray line and yellow line respectively represent the shelf-life of beef slices conditioned with ingredient compositions of 2# and 4# different component ratios. DETAILED DESCRIPTION OF THE INVENTION

[0072] 1. The multifunctional ingredient composition of the present invention

[0073] In one aspect, the present invention provides a multifunctional ingredient composition for conditioning meat products. In one embodiment, the ingredient composition is used to condition raw meat to obtain a conditioned meat product. In one embodiment, the ingredient composition comprises the following components or consists of the following components based on 100 kg of raw meat: 0.2 - 1.2 kg of onion extract; 0.08 - 0.5 kg of garlic extract; 0.008 - 0.8 kg of beet powder; 0.015 - 1.2 kg of cherry powder; 0.008 - 1.2 kg of vinegar powder; 0.08 - 0.8 kg of lemon powder; 50 - 180 g of rice bran extract; 10 - 30 g of mangosteen extract; 30 - 250 g of cinnamon extract; 30 - 120 g of eucommia bark extract; 3 - 20 g of phloretin; 3 - 120 g of enzyme preparation; 0.5 - 120 g of bacterial powder; 0.8 - 1.2 kg of table salt; and 12.5 - 27.5 kg of ice water. In one embodiment, the ingredient composition comprises the following components or consists of the following components based on 100 kg of raw meat: 0.5 - 1.0 kg of onion extract; 0.1 - 0.3 kg of garlic extract; 0.01 - 0.5 kg of beet powder; 0.02 - 1.0 kg of cherry powder; 0.01 - 1.0 kg of vinegar powder; 0.1 - 0.5 kg of lemon powder; 70 - 150 g of rice bran extract; 10 - 30 g of mangosteen extract; 50 - 200 g of cinnamon extract; 50 - 100 g of eucommia bark extract; 5 - 15 g of phloretin; 5 - 100 g of enzyme preparation; 1 - 100 g of bacterial powder; 0.9 - 1.1 kg of table salt; and 15 - 25 kg of ice water.

[0074] In one embodiment, the onion extract is onion powder or onion juice. In one embodiment, the onion powder is a brown powder extracted from onion (Allium cepa). In one embodiment, the onion juice is a lipid-containing or lipid-free liquid preparation extracted from onion. In one embodiment, the onion extract is rich in allicin, thiol, trisulfide, and contains caffeic acid, sinapic acid, cinnamic acid, citrate, polysaccharide and various amino acids. The onion extract of the present invention not only has the functions of flavoring, sterilizing, anti-inflammatory and maintaining meat elasticity, but also can increase appetite and promote digestion. In addition, prostaglandin, quercetin, selenium, calcium element, etc. contained in the onion extract of the present invention have certain health benefits in cardiovascular and cerebrovascular health care, anti-cancer, anti-aging and improving bone density.

[0075] In one embodiment, the garlic extract is a pale yellow fine powder extracted from garlic (Allium sativum) and contains at least 1% allicin (i.e., diallyl sulfide). The garlic extract of the present invention may contain up to more than 20 kinds of thioether compounds, and has effects such as flavoring, antibacterial, antiviral, anti-hepatotoxic and anti-aging, can enhance the activity of plasminogen, and can also inhibit platelet aggregation.

[0076] In one embodiment, the beet powder is made by drying and dehydrating beets (Beta vulgaris) and then mechanically processing them into powder. In one embodiment, the beet powder is beet root powder. The beet powder of the present invention contains ingredients such as dietary fiber, sugar, vitamins C and E, niacin, carotenoids, anthocyanins, potassium, sodium, magnesium, iron, calcium, zinc, etc., not only has high nutritional value, but also can play a role in flavoring, color enhancement and promoting gastrointestinal digestion.

[0077] In one embodiment, the cherry powder is a red powder product processed from cherries (Prunus pseudocerasus) through processes such as drying and grinding. The cherry powder of the present invention has certain health benefits in terms of antioxidant, improving sleep, reducing inflammatory response, protecting cardiovascular system, etc.

[0078] In one embodiment, the vinegar powder is a solid food additive made from vinegar through processes such as neutralization, concentration, and spray drying. It can not only enhance appetite, promote the secretion of digestive juices and gastrointestinal peristalsis, but also inhibit the growth and reproduction of pathogenic bacteria. In one embodiment, the lemon powder is a pale yellow powder extracted from lemon (Citrus limon). It is rich in vitamin C and can effectively inhibit the activity of tyrosinase, playing a role in maintaining the moisture of meat products, improving the texture of meat products, and enhancing elasticity. In one embodiment, the rice bran extract is a yellow or orange powder extracted from rice bran (a complex composed of the seed coat (fruit seed coat), embryo, aleurone layer, and a small amount of endosperm during the processing of rice (Oryza sativa)). It contains ceramide and can play a role in water retention, anti-aging, and anti-allergy. In one embodiment, the mangosteen extract is a brownish-yellow or yellowish-green powder extracted from mangosteen (Garcinia mangostana). It contains chemical substances such as xanthones and has antioxidant, anti-inflammatory, and antibacterial effects. In one embodiment, the cinnamon extract is a dark brown powder extracted from cinnamon (Cinnamomum cassia). It can not only increase flavor but also has health benefits in aspects such as antibacterial, promoting digestion, and improving insulin utilization. In one embodiment, the eucommia extract is eucommia leaf extract or eucommia flower extract. It is a brownish-yellow powder extracted from eucommia (Eucommia Oliv) and contains a relatively high content of chlorogenic acid, having various effects such as cholagogic, antibacterial, antiviral, antihypertensive, increasing white blood cells, and exciting the central nervous system. In one embodiment, the phloretin is 2,4,6-trihydroxy-3-(4-hydroxyphenyl) acetophenone. It is mainly distributed in the pericarp and root bark of juicy fruits such as apples and pears, has hygroscopicity and solubility, and has health benefits in aspects such as antioxidant, anti-inflammatory, and anti-tumor.

[0079] In one embodiment, the enzyme preparation is selected from the group consisting of: glucose oxidase, catalase, transglucosidase, α-amylase, lipase, xylanase, glucoamylase, and protease. In one embodiment, the enzyme preparation contains glucose oxidase and catalase.

[0080] In one embodiment, the bacterial powder is derived from Gram-positive bacteria. In one embodiment, the bacterial powder is derived from the family Micrococcaceae, Streptococcaceae, and / or Lactobacillaceae. In one embodiment, the bacterial powder is derived from the genus Micrococcus, Staphylococcus, Streptococcus, Lactobacillus, Lactococcus, Pediococcus, and / or Bifidobacterium. In one embodiment, the bacterial powder is derived from Lactococcus lactis, Staphylococcus xylosus, Staphylococcus carnosus, and / or Staphylococcus vitulinus. In one embodiment, the bacterial powder is derived from Staphylococcus carnosus and Staphylococcus xylosus.

[0081] In one embodiment, the components in the composition of the present invention have a synergistic effect with each other, which can not only make the conditioned meat products more popular in flavor, taste, and color, but also objectively improve the color, inhibit bacteria, reduce the addition of nitrites and various phosphates, thereby extending the shelf life / shelf life, and giving the meat products more health benefits from natural ingredients.

[0082] In one embodiment, the pH of the composition is 2-10. In one embodiment, the pH of the composition is 3-9. In one embodiment, the pH of the composition is 4-8, 5-8, or 6-8.

[0083] In one embodiment, the composition can be used to prepare raw meat selected from the group consisting of pork, beef, lamb, chicken and duck.

[0084] 2. The processed meat product of the present invention

[0085] In one aspect, the present invention provides a conditioned meat product obtained by conditioning raw meat using the multifunctional ingredient composition of the present invention. In one embodiment, the meat product is a fresh meat product. In one embodiment, the raw meat is selected from the group consisting of pork, beef, mutton, chicken and duck.

[0086] 3. Method for preparing meat products of the present invention

[0087] In one aspect, the present invention provides a method for conditioning meat products using the ingredient composition of the present invention or a method for preparing the conditioned meat product of the present invention, which comprises the following steps: (1) ingredient preparation, which comprises fully mixing the components in their respective contents to obtain the multifunctional ingredient composition; (2) fully contacting the raw meat with the multifunctional ingredient composition at a temperature below 10°C to obtain the conditioned meat product by a method selected from the group consisting of stirring, tumbling, injecting and soaking.

[0088] In one embodiment, step (1) comprises dissolving the components in ice water at respective contents. In one embodiment, step (1) comprises placing the components in ice water at respective contents and stirring well.

[0089] In one embodiment, the stirring in step (2) comprises stirring the raw meat and the multifunctional ingredient composition in a blender at a rate of 15-50 r / min for 10-15 minutes. In one embodiment, the stirring in step (2) is performed under a vacuum environment. In one embodiment, the vacuum degree of the vacuum environment is 0.7-1.0 atmospheres.

[0090] In one embodiment, the tumbling in step (2) includes tumbling the raw meat and the multifunctional ingredient composition in a tumbler at a rate of 6 - 15 r / min for 4 - 8 hours. In one embodiment, the tumbling in step (2) includes tumbling the raw beef, pork or mutton and the multifunctional ingredient composition in a tumbler at a rate of 8 - 15 r / min for 6 - 8 hours. In one embodiment, the tumbling in step (2) includes tumbling the raw chicken (including chicken breast, chicken wing and / or chicken leg) or duck meat and the multifunctional ingredient composition in a tumbler at a rate of 6 - 10 r / min for 4 - 6 hours. In one embodiment, the tumbling in step (2) is carried out in a vacuum environment. In one embodiment, the vacuum degree of the vacuum environment is 0.7 - 1.0 atmospheres.

[0091] In one embodiment, the injection in step (2) includes injecting the multifunctional ingredient composition into the raw meat through an injection pump. In one embodiment, the pump pressure of the injection pump is 50 - 85 N. In one embodiment, the pump pressure of the injection pump is 55 - 80 N.

[0092] In one embodiment, the immersion curing in step (2) is to immerse the raw meat in the solution of the multifunctional ingredient composition at a temperature below 8°C for 4 - 48 hours. In one embodiment, the immersion curing in step (2) is to immerse the raw meat in the solution of the multifunctional ingredient composition at a temperature of 4 - 8°C for 24 - 48 hours.

[0093] In one embodiment, before step (2), there is also a step of thawing and trimming the raw meat. In one embodiment, the thawing includes placing the frozen raw meat at 0 - 8°C until completely thawed. In one embodiment, preferably, the trimming includes removing the parts that affect the taste from the raw meat. In one embodiment, the parts that affect the taste are selected from the group consisting of lymph, miscellaneous fat, fascia and connective tissue.

[0094] In one embodiment, after step (2), directly packaging the processed meat product is also included. In one embodiment, the direct packaging includes vacuum packaging according to the weight specification. In one embodiment, after step (2), steps of cooling, slicing and / or packaging the meat product are also included. In one embodiment, the cooling includes cooling at 0 - 8°C for 12 - 18 hours. In one embodiment, the slicing includes making the thickness of the sliced meat product not exceed 2.5 cm, not exceed 2 cm, not exceed 1.5 cm, not exceed 1 cm, or not exceed 0.5 cm. In one embodiment, the packaging includes vacuum packaging according to the weight specification and / or placing the packaged meat product in a 4°C cold storage or a -18°C cold storage.

[0095] In one embodiment, the processed meat products of the present invention or meat products prepared according to the method of the present invention have one or more properties selected from the following groups compared to unprocessed meat products after 7 days of refrigeration: (1) the malondialdehyde content is reduced by at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55% or at least 60%; (2) the A value in the LAB test is increased by at least 12%, at least 15%, at least 18%, at least 21%, at least 24%, at least 27%, at least 30% or at least 32%; (3) the total number of bacteria is reduced by at least 21%, at least 22%, at least 23% or at least 24%; (4) the total shelf life is extended to at least 1.03 times, at least 1.1 times, at least 1.2 times, at least 1.3 times, at least 1.4 times, at least 1.5 times or at least 1.6 times; (5) the raw color score is increased by at least 16%, at least 20%, at least 25%, at least 30% or at least 35%; (6) the color score after cooking is increased by at least 8%, at least 12%, at least 16%, at least 20%, at least 24%, at least 28%, at least 32% or at least 33%; (7) the flavor score is increased by at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18% or at least 19%; (8) the texture score is increased by at least 20%, at least 25%, at least 30%, at least 35%, at least 40% or at least 44%; and / or (9) the overall preference score is increased by at least 25%, at least 28%, at least 31%, at least 34%, at least 37%, at least 40% or at least 44%.

[0096] In one embodiment, the processed meat products of the present invention or the meat products prepared by the method according to the present invention, compared with the meat products processed with a conventional ingredient composition containing phosphates and nitrites, have one or more properties selected from the following groups after 7 days of refrigeration: (1) the malondialdehyde content is reduced by at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45% or at least 49%; (2) the A value in the LAB test is increased by at least 5%, at least 10%, at least 15%, at least 20% or at least 22%; (3) the total number of bacteria is reduced by at least 5%, at least 6%, at least 7%, at least 8% or at least 9%; (4) the total shelf life is extended to at least 1.15 times, at least 1.2 times, at least 1.25 times, at least 1.3 times, at least 1.35 times, at least 1.4 times, at least 1.45 times, at least 1.5 times or at least 1.52 times; (5) the phosphate residue is reduced by at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 99% or at least 99.5%; (6) the nitrite residue is reduced by at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 99%, at least 99.5% or 100%; (7) the fresh color score is increased by at least 16%, at least 20%, at least 25%, at least 30% or at least 35%; (8) the color score after cooking is increased by at least 5%, at least 10%, at least 15%, at least 20%, at least 25% or at least 30%; (9) the flavor score is increased by at least 13%, at least 15%, at least 17%, at least 19% or at least 21%; (10) the texture score is increased by at least 11%, at least 15%, at least 20%, at least 25%, at least 30% or at least 32%; and / or (11) the overall preference score is increased by at least 12%, at least 15%, at least 20%, at least 25%, at least 29%.

[0097] In one embodiment, the malondialdehyde content (mg / kg) represents the lipid oxidation rate in the meat product. The higher the malondialdehyde content, the faster the lipid oxidation rate in the meat product, resulting in worse water-holding capacity, worse texture properties, inferior color, and lower protein activity of the meat product.

[0098] In one embodiment, the L value in the LAB chromaticity test represents the lightness and darkness of the sample, which is quantified in the range from 0 to 100, where 0 represents completely black and 100 represents completely white. In one embodiment, the A value measured by the LAB color difference meter represents the red-green difference of the sample, with positive values indicating higher redness and negative values indicating higher greenness. In one embodiment, the B value measured by the LAB color difference meter represents the yellow-blue difference of the sample, with positive values indicating higher yellowness and negative values indicating higher blueness.

[0099] 4. Advantages of the present invention

[0100] Compared with the existing compositions in the art that contain water-retaining agents, preservatives, flavoring agents, and color enhancers, or the existing conditioning methods in the art, the compositions and methods of the present invention have at least the following advantages:

[0101] (1) The present invention uses natural raw materials such as vegetables and fruits, combined with polypeptides, amino acids, organic acids, etc. produced by the metabolism of specific microbial strains, which can replace food additives such as nitrites, phosphates, and preservatives. It has a certain water-retaining and tenderizing effect on conditioned meat products, and has a good inhibitory effect on microbial reproduction and oxidation. Although nitrite is not added to the cooked meat products, they can present a "nitrite-like characteristic color", making people more appetizing. Moreover, the multifunctional ingredients of the present invention also contain specific microorganisms. By means of the "low-temperature storage and sales" mode of conditioned meat products, the microbial strains can grow and reproduce stably. By virtue of the competitive flora advantage and postbiotic function, the growth of spoilage bacteria can be effectively inhibited. This operation simplifies and shortens the meat product production process to a certain extent, reduces the use cost of fermentation-derived metabolites for meat products, and enables postbiotics to better exert their effects;

[0102] (2) The main raw materials of the present invention come from natural plants and fermentation products. The natural plants are common food seasonings, such as onion extract and garlic extract, etc.; the fermentation products are vinegar powder and enzyme preparations, which meet the national advocacy for food safety and clean labels;

[0103] (3) It can replace phosphates to achieve the same or better weight gain and tenderizing effects. The ingredients contain macromolecules such as flavonoids, polyphenols, polysaccharides, and cellulose from plant sources, which have strong hydrophilic groups and have a certain adsorption capacity for water. Cross-linking occurs between the macromolecules, further enhancing the water-locking ability;

[0104] (4) It can replace chemical nitrites to achieve the same or better color-enhancing effects. The combination of beet powder and cherry powder in the ingredients with microbial strains (including Staphylococcus and Lactobacillus, etc.) can promote the conversion of natural nitrates, reduce nitrite residues, and at the same time obtain better color-enhancing effects; and

[0105] (5) It can replace chemical preservatives and play the role of antioxidant and shelf life extension. In this design scheme, multiple antibacterial auxiliary factors are set, such as introducing Staphylococcus and Lactobacillus, etc., to form competitive inhibition with spoilage bacteria in the meat product system; onion extract and beet extract itself have flavoring functions, and at the same time provide a convenient carbon source for the bacteria, which can promote the better growth and reproduction of the bacteria, produce metabolites to work, and components such as bacterial polypeptides and organic acids can inhibit the growth of miscellaneous bacteria. In addition, enzyme preparations are also one of the action targets of onion extract, which can promote the rapid action of enzyme preparations and carry out reactions to achieve antibacterial effects; components such as flavonoids and polyphenols of plant origin in the ingredients can chelate metal ions such as calcium and magnesium in the ingredients and raw meat, participate in the metabolic reactions of microorganisms, increase the reaction energy consumption, thereby reducing the metabolic rate and further achieving the effect of inhibiting their reproduction; it can also chelate iron ions, hinder the participation of iron ions in the reaction of myoglobin, slow down the formation of metmyoglobin, and significantly reduce the speed of meat color browning; some plant-derived raw materials such as eucommia extract and phloretin in the ingredients are relatively unstable, can scavenge free radicals and compete for oxygen atoms to achieve a stable structure, thereby delaying the oxidation of meat products. After the meat products are cooked, the surface is light pink, making people more appetizing. Specific embodiments

[0106] The present invention will be further described below in conjunction with specific embodiments, but these specific embodiments cannot be understood as limiting the protection scope of the present invention. Those skilled in the art can make various changes or modifications to these specific embodiments without departing from the technical solution scope of the present invention, and the modified and changed implementation schemes still fall within the protection scope of the present invention.

[0107] All chemical substances or products used in the examples are commercially available.

[0108] All chemical substances, products or instruments used in the present invention are commercially available. All food additives used in the present invention meet the requirements of GB 2760-2014 "National Food Safety Standard - Standard for the Use of Food Additives".

[0109] The LAB colorimeter used in the present invention is the MiniScan EZ 4000 portable colorimeter purchased from Hunter Associates Laboratory Inc., USA.

[0110] Example 1. Multifunctional ingredient compositions I-IV of the present invention

[0111] This embodiment relates to the multifunctional ingredient compositions I-IV of the present invention, which include the following components per 100 kg of raw meat: 0.5-0.8 kg of onion powder, 0.1-0.3 kg of garlic extract, 0.01-0.5 kg of beet powder, 1.0 kg of cherry powder, 0.3 kg of vinegar powder, 0.1-0.5 kg of lemon powder, 80 g of rice bran extract, 15 g of mangosteen extract, 90 g of cinnamon extract, 70 g of eucommia ulmoides leaf extract, 8 g of phloretin, 35 g of an enzyme preparation containing glucose oxidase and catalase, 10 g of a bacterial powder containing staphylococcus carnosus and staphylococcus xylosus, and the bacterial activity ≥ 1010 CFU / g. Among them, the amounts of onion powder, garlic extract, beet powder and lemon powder are adjusted according to Table 1 below. Dissolve the said ingredients together with 1.1 kg of edible salt in 15 kg of ice water to obtain the multifunctional ingredient compositions I-IV of the present invention.

[0112] Table 1. Content adjustment of some components (unit: kg, per 100 kg of raw meat):

[0113]

[0114] Example 2. Fresh meat conditioning experiment

[0115] Trim the pork (pork neck, pork elbow or streaky pork) or beef (sirloin tip, beef top round or beef shank) simply, and pass them through a 7.8 mm orifice plate together with pork back fat or beef back fat (meat:fat = 7.5:1) to obtain minced meat. Stir the multifunctional ingredient compositions I-IV of the present invention and a conventional conditioning composition containing phosphate (0.3% sodium tripolyphosphate) and nitrite (0.01% sodium nitrite) as control group I evenly with the minced meat respectively. The minced meat without adding any composition is used as (blank) control group II. Stuff the sausage with animal casings, place the sausage in a plastic box, store it at 4°C, and regularly detect the malondialdehyde content, chromaticity (LAB measurement), total number of bacteria, nitrite residue and phosphate residue, etc. Among them, the determination of malondialdehyde content is carried out according to the national standard GB 5009.181-2016; the chromaticity (LAB measurement) is carried out using a MiniScan EZ 4000 portable chromaticity meter; the determination of the total number of bacteria is carried out according to the national standard GB 4789.2-2022; the nitrite residue is carried out according to the national standard GB5009.33-2016; the phosphate residue (including orthophosphate, pyrophosphate, metaphosphate, tripolyphosphate and hexametaphosphate) is carried out according to the national standard GB5009.256-2016. The test results are shown in Table 2.

[0116] Table 2. Summary of each test parameter of non-vacuum-packed fresh sausage refrigerated for 7 days

[0117]

[0118] As shown in Table 2, compared with Control Groups I and II, the conditioning with the functional ingredient composition of the present invention significantly improved the performance of the fresh sausage in the test group, mainly manifested in the detection results of malondialdehyde content and A value. The malondialdehyde values of the test group samples were all lower than those of Control Group I (10.9%-49% lower) and significantly lower than those of the blank Control Group II (31.9%-61.1% lower), indicating that the lipid oxidation rate was significantly slowed down. Therefore, the water-holding capacity, texture characteristics, color, and protein activity were correspondingly improved. Moreover, the redness values (represented by A value) of the test group samples were all higher than those of Control Group I (5.2%-22.9% higher) and Control Group II (13%-32% higher), indicating that the oxidation rate of myoglobin was reduced. The main reason is that multiple components in the functional ingredient composition of the present invention synergistically enhanced the ability to compete for oxygen atoms, forming a low-oxygen protection on the surface of the sausage, thereby effectively delaying the oxidation of the fresh sausage, not only keeping the color of the meat product bright, but also endowing the meat product with a characteristic flavor. The 4 test group samples added with the functional ingredient can make the surface and cut surface of the sausage show a fresh and tender light pink color. Although no nitrite is added, it can generate a chroma similar to that of nitrite, which is not only appetizing but also has excellent health benefits.

[0119] From Table 2 and Figure 1 it can also be known that compared with Control Groups I and II, the conditioning with the functional ingredient composition of the present invention also gave the fresh sausage in the test group an advantage in anti-corrosion and preservation. On the 7th day, the total number of bacteria in the blank Control Group II had exceeded 10 7 CFU / g, and the meat product had a sour smell, and there was an obvious putrid smell after frying and roasting; on the 7th day, the total number of bacteria in Control Group I had exceeded 10 6 CFU / g. Although the meat product had no obvious peculiar smell, its surface was slightly sticky and there was a slight sour taste after frying and roasting; the 4 test group samples had no peculiar smell, and the flavor was natural, fresh, and fragrant after cooking, remaining the same as the initial state. If 10 7 CFU / g is used as the microbial detection standard for the spoilage of fresh sausage, the 4 test groups had different inhibitory strengths on microorganisms, but all could achieve a shelf life of more than 10.5 days, and the longest could reach more than 14 days (see Figure 1 ).

[0120] In addition, compared with Control Groups I and II, the conditioning with the functional ingredient composition of the present invention also gave the fresh sausage in the test group an advantage in water retention and texture. The water-holding capacity of the fresh sausage can be measured by the yield.

[0121] The yield of the meat product is obtained by the following method: accurately weigh the weight of the raw meat (denoted as W1) and the weight of the meat after cooking (denoted as W2), and calculate the yield according to the following formula:

[0122]

[0123] In Control Group II, only salt and water were added, without any functional ingredients. During the refrigeration process, obvious water separation occurred. When baked at 140 °C for 15 minutes, the water separation became even more serious, and the product yield was only 72.5%, with a crumbly and dispersive taste. In Control Group I, a conventional conditioning composition was added. Although there was no obvious water separation during the refrigeration process, serious water separation occurred after baking at 140 °C for 15 minutes, and the product yield was less than 85%, with a dry and tough taste. For the samples of Test Groups 1# - 4#, no water separation occurred during refrigeration; there was still no obvious water separation after high-temperature baking at 140 °C, and the product yield could reach 112% (since the product yield is calculated based on the raw meat, and due to water absorption during the conditioning process, the total weight after baking can be higher than the weight of the raw meat, so the product yield can be higher than 100%). The structure was firm and the meat fiber texture was prominent.

[0124] Randomly select 30 people to form a double-blind evaluation group (neither the testers nor the tested know whether they are evaluating samples from the control group or the test group), and score the fresh color, cooked color, flavor, taste, and overall preference degree of meat products in different groups respectively (with a full score of 10 points). The scoring criteria are strictly in accordance with Table 3.

[0125] Table 3. Sensory Evaluation Criteria

[0126]

[0127]

[0128] Table 4. Sensory Evaluation Table of Control Group and Test Groups (Average Score)

[0129] CHARACTERISTIC DESCRIPTION CONTROL GROUP I CONTROL GROUP II 1# 2# 3# 4# FRESH COLOR 5.3 6.8 7.9 8.1 8.5 9.2 COLOR AFTER COOKING 7.3 7.1 8.6 7.7 8.3 9.5 FLAVOR 7.6 7.7 8.8 8.6 8.9 9.2 TEXTURE 6.9 6.5 8.7 8.5 7.9 9.4 OVERALL PREFERENCE 6.5 6.7 8.9 8.4 8.6 9.7

[0130] As shown in Table 4, the meat products of Test Groups 1# - 4# conditioned with the multifunctional ingredient compositions I - IV of the present invention are significantly more excellent than Control Group I (meat products conditioned with a conditioning composition containing nitrite and phosphate) and Control Group II (blank meat products without conditioning) in terms of color, taste, flavor, and overall preference degree due to the mutual synergistic effect of each component. Specifically, the fresh color score increased by more than 16%, the cooked color score increased by more than 5%, the flavor score increased by more than 14%, the taste score increased by more than 14%, and the overall preference degree increased by more than 25%. In addition, the meat products 1# - 4# of the present invention do not contain nitrite and have improved health benefits.

[0131] Example 3. The multifunctional ingredient compositions V - VI of the present invention

[0132] This embodiment relates to the multifunctional ingredient composition V-VI of the present invention, which comprises the following components per 100 kg of raw meat: 0.6 or 0.8 kg of onion powder, 0.25 or 0.15 kg of garlic extract, 0.05 or 0.15 kg of beet powder, 1.0 kg of cherry powder, 0.3 kg of vinegar powder, 0.4 or 0.2 kg of lemon powder, 80 g of rice bran extract, 15 g of mangosteen extract, 90 g of cinnamon extract, 70 g of eucommia ulmoides leaf extract, 8 g of phloretin, 35 g of an enzyme preparation containing glucose oxidase and catalase, 10 g of a bacterial powder containing staphylococcus carnosus and staphylococcus xylosus, and the bacterial activity ≥ 1010 CFU / g. Dissolve the said ingredients together with 0.9 kg of edible salt in 23.75 kg of ice water to obtain the multifunctional ingredient composition V-VI of the present invention.

[0133] Example 4. Determination of the shelf life of the cooked meat products

[0134] Use the multifunctional ingredient composition V-VI of the present invention (test groups 5# and 6#) and a conventional conditioning composition containing 0.3% sodium tripolyphosphate and 0.01% sodium nitrite (control group I) to condition fresh beef slices, and use the unconditioned fresh beef slices as control group II. The conditioning method is to tumble for 6 hours in a vacuum environment at 4°C with a vacuum degree of 0.8 atmospheres. Then monitor the changes in the color and total number of bacteria of the meat products at 4 - 6°C (see Figure 2 ).

[0135] As Figure 2 shown, in control group II, on the 7th day, the total number of bacteria has exceeded 10 8 CFU / g, the meat products are significantly blackened and have a putrid smell; in control group I, on the 7th day, the total number of bacteria has exceeded 10 7 CFU / g, the surface of the meat products is sticky and is no longer suitable for sale. While the samples of test groups 5# and 6# have no obvious peculiar smell. If 10 7 CFU / g is used as the microbial detection standard for the spoilage of the conditioned beef slices, the multifunctional ingredient composition V-VI of the present invention can enable the beef slices to achieve a shelf life of at least more than 13 days.

[0136] The above are only the preferred embodiments of the present invention, and do not impose any form of limitation on the present invention. Although the specific implementation manners of the present invention have been described above, those skilled in the art should understand that this is only for illustration purposes. The protection scope of the present invention is defined by the appended claims. Those skilled in the art can make various changes or modifications to the above-disclosed technical content within the scope of the technical solution of the present invention, and these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A multifunctional ingredient composition for preparing meat products, wherein the composition comprises or consists of the following components based on 100 kg of raw meat: 0.2-1.2 kg of onion extract; 0.08-0.5 kg of garlic extract; 0.008-0.8 kg of beet powder; 0.015-1.2kg cherry powder; 0.008-1.2kg of vinegar powder; 0.08-0.8kg lemon powder; 50-180g of rice bran extract; 10-30g of mangosteen extract; 30-250g of cinnamon extract; 30-120 g of Eucommia ulmoides extract; 3-20g of phloretin; 3-120g of enzyme preparation; 0.5-120g of bacterial powder; 0.5-1.5kg of table salt; and 10-30kg of ice water.

2. The multifunctional ingredient composition according to claim 1, wherein the composition comprises or consists of the following components based on 100 kg of raw meat: 0.5-1.0 kg of onion extract; 0.1-0.3 kg of garlic extract; 0.01-0.5 kg of beet powder; 0.02-1.0kg of cherry powder; 0.01-1.0kg of vinegar powder; 0.1-0.5kg lemon powder; 70-150g of rice bran extract; 10-30g of mangosteen extract; 50-200g of cinnamon extract; 50-100g of Eucommia ulmoides extract; 5-15g of phloretin; 5-100g of enzyme preparation; 1-100g of bacterial powder; 0.8-1.2kg of table salt; and 15-25kg of ice water.

3. The multi-functional ingredient composition according to claim 1 or 2, wherein the enzyme preparation is selected from the group consisting of glucose oxidase, catalase, transglucosidase, α-amylase, lipase, xylanase, glucoamylase and protease.

4. The multifunctional ingredient composition according to any one of claims 1 to 3, wherein the bacterial powder is derived from Gram-positive bacteria, preferably from Micrococcaceae, Streptococcus and / or Lactobacillaceae, more preferably from Micrococcus, Staphylococcus, Streptococcus, Lactobacillus, Lactococcus, Pediococcus and / or Bifidobacterium, more preferably from Lactococcus lactis, Staphylococcus xylosus, Staphylococcus carnosus and / or Staphylococcus bovis.

5. The multifunctional ingredient composition according to any one of claims 1 to 4, wherein the pH of the composition is 2-10, preferably 6-8.

6. The multi-functional ingredient composition according to any one of claims 1 to 5, wherein the source of the raw meat is selected from the group consisting of pig, cattle, sheep, chicken and duck.

7. A processed meat product obtained by processing raw meat using the multi-functional ingredient composition according to any one of claims 1 to 6.

8. The processed meat product according to claim 7, wherein the source of the raw meat is selected from the group consisting of pig, cattle, lamb, chicken and duck.

9. A method for preparing the meat product according to claim 7 or 8, comprising the following steps: (1) compounding, which comprises mixing the components in their respective contents to obtain the multifunctional compounding composition; and (2) The raw meat is fully contacted with the multifunctional ingredient composition at a temperature below 10° C. by a method selected from the group consisting of stirring, tumbling, injecting and soaking to obtain a conditioned meat product.

10. The method according to claim 9, wherein step (1) comprises dissolving the components in ice water at their respective contents.

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