A method for improving the gelation properties of meat emulsion by adding edible fungi

Abstract

This invention discloses a method for improving the gel properties of minced meat by adding edible fungi, belonging to the field of food processing. The method includes: S1, controlling the addition of edible fungi: washing and drying the edible fungi, then drying and crushing them to obtain edible fungi A; S2, air-pounding and salt-pounding of minced meat: removing the skin and bones from the meat, crushing it into minced meat, then adding edible salt and pounding to obtain minced meat B; S3, pounding the minced meat with added edible fungi: mixing and pounding the edible fungi A from step S1 with the minced meat B from step S2 to obtain minced meat C; S4, steaming the minced meat: steaming the minced meat C from step S3 to obtain minced meat D; S5, cooling the minced meat: cooling and allowing the minced meat D from step S4 to stand to obtain the final minced meat product.

Description

Technical Field

[0001] This invention belongs to the field of food processing, and specifically relates to a method for improving the gel properties of minced meat by adding edible fungi. Background Technology

[0002] Minced meat is a traditional food. The processing of minced meat involves first selecting and rinsing the meat, then pounding it with air, adding salt, starch, and other seasonings, and finally shaping and maturing it to produce a gel-like substance with a certain elasticity. Minced meat products are among the world's largest-produced and consumed foods, popular with consumers due to their rich nutrition, delicious taste, long shelf life, and low cholesterol content. Minced meat products have enormous market potential; they do not require high-temperature processing, preserving both flavor and nutritional value, while also providing a longer shelf life and a wider market. They are convenient to eat, saving time and effort, and meeting the needs of modern life.

[0003] Edible fungi are delicious, fragrant, and rich in protein, amino acids, cellulose, minerals, vitamins, and polysaccharides. Shiitake mushrooms, with their unique flavor, rich nutrition, and high medicinal value, account for over 40% of the world's edible fungi production. In fish and meat surimi products, edible fungi can improve the nutritional structure and enhance flavor, playing a vital role in production and processing. The polysaccharides and cellulose in edible fungi can convert the free water in meat surimi into more stable bound water, making it difficult for water to separate and thus improving the water-holding capacity of the surimi. The insoluble cellulose in edible fungi can also alter the protein lattice structure of the surimi, thereby enhancing its gelling properties. Currently, there is limited research on controlling the gelling properties of surimi by altering the edible fungi content. The gelling properties of surimi are an important factor affecting its quality, characterizing its mechanical properties during chewing and indirectly reflecting the structural integrity of the protein matrix and its binding state with other components.

[0004] Currently, the application of edible fungi in the minced meat product industry has become a hot topic. Edible fungi in this industry primarily serve as substitutes for meat, fat, phosphates, salt, and nitrites, improving nutritional structure and enhancing flavor. Edible fungi possess unique flavors, are rich in dietary fiber and bioactive substances, and are characterized by high protein and low fat, making them highly promising for improving the nutritional characteristics of minced meat products and promoting flavor diversification. This invention, through the addition of edible fungi, achieves a healthy means of regulating the quality characteristics of minced meat, providing a novel technical method for improving the edible quality of minced meat products. Summary of the Invention

[0005] To achieve the above objectives, the present invention provides a method for regulating the quality characteristics of minced meat by changing the amount of edible fungi added, comprising the following steps:

[0006] S1. Control of the addition of edible fungi: After washing and drying the edible fungi, dry and crush them to obtain edible fungi A;

[0007] S2. Air-pounding and salt-pounding of minced meat: Remove the skin and bones from the meat, pound it into minced meat, and then add salt to pound it to obtain minced meat B.

[0008] S3. Adding edible fungi to minced meat and grinding: Mix the edible fungi A described in step S1 with the minced meat B described in step S2 and grind them together to obtain minced meat C;

[0009] S4. Steaming of minced meat: Steam the minced meat C obtained in step S3 to obtain minced meat D;

[0010] S5. Cooling of minced meat: Cool and let the minced meat D from step S4 stand to obtain the final minced meat product.

[0011] Furthermore, the edible fungus mentioned in step S1 is shiitake mushroom, twin mushroom, morel mushroom, porcini mushroom, or Agaricus blazei.

[0012] Preferably, the edible fungus is the cap portion of the edible fungus.

[0013] Furthermore, the drying process described in step S1 can be hot air drying, hot air-microwave drying, heat pump drying, vacuum freeze drying, microwave vacuum drying, or multi-stage hot air drying.

[0014] Preferably, the drying process in step S1 is a multi-stage hot air drying process.

[0015] Furthermore, the multi-stage hot air drying process is divided into six stages: the first stage is air drying at 40-45℃ for 2-3 hours; the second stage is air drying at 45-50℃ for 1-1.5 hours; the third stage is drying at 50-55℃ for 1-1.5 hours; the fourth stage is air drying at 30-35℃ for 2-3 hours; the fifth stage is drying at 50-55℃ for 3.5-4 hours; and the sixth stage is drying at 55-60℃ for 1.5-2 hours.

[0016] Furthermore, the meat mentioned in step S2 is one or more of chicken, pork, beef, or fish.

[0017] Specifically, the meat mentioned in step S2 can be chicken.

[0018] Furthermore, in step S2, the amount of salt added is 0.5 to 3% of the weight of the minced meat.

[0019] Furthermore, the crushing time described in step S2 is 1 to 3 minutes.

[0020] Furthermore, in step S3, the amount of edible fungi added is 5-25% of the weight of the minced meat.

[0021] Specifically, if the edible fungus in step S3 is shiitake mushroom, the added mass of the edible fungus is 18-22% of the mass of the minced meat.

[0022] Specifically, if the edible fungus in step S3 is mushroom, the mass of the edible fungus added is 2-3% of the mass of the minced meat.

[0023] Furthermore, the crushing time described in step S3 is 1 to 3 minutes.

[0024] Furthermore, the steaming in step S4 is performed at 95–100°C for 15–35 minutes.

[0025] The present invention provides a meat paste prepared according to the above method.

[0026] The application of the minced meat provided by this invention in the food industry.

[0027] Beneficial effects of this invention:

[0028] The meat paste prepared by this invention uses a green and healthy technology of adding different edible fungi as a control method. By adding different edible fungi, the gelation properties of the meat paste are significantly changed, providing a brand-new technical method for controlling the texture properties of meat paste products and developing new meat paste products. Attached Figure Description

[0029] Figure 1 This describes the effect of different amounts of shiitake mushroom added on the gel strength of chicken mince in Example 1.

[0030] Figure 2 This illustrates the effect of different drying methods of shiitake mushroom powder on the gel strength of chicken mince in Example 2.

[0031] Figure 3 The effect of adding different edible fungi on the gel strength of chicken mince in Example 3.

[0032] Figure 4 This describes the effect of different amounts of shiitake mushroom added on the gel strength of carp paste in Example 4. Detailed Implementation

[0033] The invention will be further illustrated below through specific implementation examples.

[0034] Example 1: Effect of different amounts of shiitake mushroom added on the gel strength of chicken mince

[0035] S1. Raw material pretreatment: After washing and drying the raw shiitake mushrooms, crush the cap part to obtain the target shiitake mushroom A;

[0036] S2. Air-pounding and salt-pounding of chicken mince: Remove the skin and bones from the raw chicken, grind it into mince, air-pound it for 1 minute in a grinder, then add 1.5% salt and grind it for another 2 minutes to obtain chicken mince B after air-pounding and salt-pounding.

[0037] S3. Adding shiitake mushrooms to minced chicken: Mix the target shiitake mushroom A mentioned in step S1 with the air-pounded and salt-pounded minced chicken B mentioned in step S2. The mass of the added shiitake mushrooms is 0% to 25% of the mass of the minced chicken. Put the mixture into a pounder and pound for 2 minutes to obtain minced chicken C before steaming with different amounts of target shiitake mushrooms added.

[0038] S4. Steaming of minced chicken: The minced chicken C described in step S3 is steamed in boiling water at 100°C for 20 minutes to obtain minced chicken D with different shiitake mushroom contents after steaming.

[0039] S5. Cooling of minced chicken: The minced chicken D described in step S4 after water bath is cooled in ice water. After cooling the minced chicken in ice water for 20-30 minutes, it is then left to stand in a refrigerator at 4°C for 8-14 hours to obtain the final product of minced chicken with different amounts of shiitake mushrooms.

[0040] The gel strength of the chicken mince final products with different amounts of shiitake mushrooms added obtained in step S5 was measured, and the results are as follows: Figure 1 .

[0041] Depend on Figure 1 It can be seen that the gel strength of the chicken mince produced by the processing technology of the present invention, with different amounts of shiitake mushrooms added, was significantly improved compared with that of chicken mince without shiitake mushrooms. Among them, the chicken mince with 20% shiitake mushrooms added had the highest gel strength.

[0042] Example 2: Effect of different drying methods on the gel strength of shiitake mushroom powder on chicken mince

[0043] S1. Raw material pretreatment: Select shiitake mushrooms of the same size and intact, remove the roots and stems, cut the mushroom caps into four equal parts, and then process them using six different drying methods: hot air drying, hot air-microwave drying, heat pump drying, vacuum freeze drying, microwave vacuum drying, and multi-stage hot air drying. After drying, pulverize to obtain the target shiitake mushroom powder A.

[0044] The specific operating parameters for different drying methods are as follows:

[0045] Hot air drying, drying temperature 60℃, drying air velocity 2m / s, drying time 10h;

[0046] Hot air-microwave drying was performed first at 60℃ for 210.71 min. Then, microwave drying was carried out using a commercial microwave oven with a microwave power density of 30.00 W / g for 20 min.

[0047] Heat pump drying, temperature set at 60℃, drying time 8 hours;

[0048] Vacuum freeze drying, freezing temperature -40℃, freezing time 72h;

[0049] Microwave vacuum drying, drying time 8 min, power and vacuum degree 1000W and -0.1MPa respectively;

[0050] The multi-stage hot air drying process consists of six stages: the first stage is drying at 45℃ for 3 hours, the second stage is drying at 50℃ for 1 hour, the third stage is drying at 55℃ for 1 hour, the fourth stage is drying at 35℃ for 3 hours, the fifth stage is drying at 55℃ for 4 hours, and the sixth stage is drying at 60℃ for 2 hours.

[0051] S2. Air-pounding and salt-pounding of chicken mince: Remove the skin and bones from the raw chicken, grind it into mince, air-pound it for 1 minute in a grinder, then add 1.5% salt and grind it for another 2 minutes to obtain chicken mince B after air-pounding and salt-pounding.

[0052] S3. Adding mushroom powder to minced chicken and pounding: Mix the target mushroom powder A mentioned in step S1 with the minced chicken B that has been air-pounded and salted in step S2. The mass of the added mushroom powder is 3% of the mass of the minced chicken. Put the mixture into a pounding machine and pound for 2 minutes to obtain minced chicken C before cooking with mushroom powder added by different drying methods.

[0053] S4. Cooking of minced chicken: Cook the minced chicken C before cooking as described in step S3. Cook the minced chicken in water at 80°C for 30 minutes to obtain minced chicken D after cooking with mushroom powder added in different drying methods.

[0054] S5. Cooling of chicken mince: Cool the chicken mince D after water bath in step S4 in ice water. After cooling the chicken mince in ice water for 20-30 minutes, let it stand in a refrigerator at 4°C for 8-14 hours to obtain the final product of chicken mince with different drying methods of mushroom powder.

[0055] The gel strength of the chicken mince final products obtained in step S5 with added shiitake mushroom powder using different drying methods was measured, and the results are as follows: Figure 2 .

[0056] Depend on Figure 2It can be seen that the gel strength of the chicken mince produced by the processing technology of the present invention with the addition of shiitake mushroom powder of different drying methods is significantly higher than that of chicken mince without shiitake mushroom powder, except for the heat pump drying group. The addition of shiitake mushroom powder after multi-stage hot air drying has the greatest improvement on the gel characteristics of the chicken mince product.

[0057] Example 3: Effect of adding different edible fungi on the gel strength of chicken mince

[0058] S1. Raw material pretreatment: After washing and drying the porcini mushrooms, Agaricus blazei, morel mushrooms and shiitake mushrooms, take the cap part and crush it to obtain the target edible fungus A.

[0059] S2. Air-pounding and salt-pounding of chicken mince: Remove the skin and bones from the raw chicken, grind it into mince, air-pound it for 1 minute in a grinder, then add 1.5% salt and grind it for another 2 minutes to obtain chicken mince B after air-pounding and salt-pounding.

[0060] S3. Adding edible fungi to minced chicken: Mix the target edible fungi A mentioned in step S1 with the minced chicken B that has been air-pounded and salted in step S2. The mass of the added edible fungi is 3% of the mass of the minced chicken. Put the mixture into a pounding machine and pound for 2 minutes to obtain minced chicken C before steaming with different edible fungi added.

[0061] S4. Steaming of minced chicken: The minced chicken C described in step S3 is steamed in boiling water at 100°C for 30 minutes to obtain minced chicken D after steaming with different edible fungi added.

[0062] S5. Cooling of chicken mince: Cool the chicken mince D after water bath in step S4 in ice water. After cooling the chicken mince in ice water for 20-30 minutes, let it stand in a refrigerator at 4°C for 8-14 hours to obtain the final product of chicken mince with different edible fungi added.

[0063] The gel strength of the chicken mince final products with different edible fungi added obtained in step S5 was measured, and the results are as follows: Figure 3 .

[0064] Depend on Figure 3 It can be seen that the chicken mince produced by the processing technology of the present invention with the addition of different edible fungi has a significantly higher gel strength than the chicken mince without the addition of edible fungi. The addition of morel mushrooms has the greatest effect on improving the gel properties of the chicken mince product.

[0065] Example 4: Effect of different amounts of shiitake mushroom added on the gel strength of carp paste

[0066] S1. Raw material pretreatment: After washing and drying the raw shiitake mushrooms, crush the cap part to obtain the target shiitake mushroom A;

[0067] S2. Air-pounding and salt-pounding of fish paste: Remove the skin and bones from the raw carp meat, crush it into fish paste, air-pound it for 1 minute in a pounder, then add 1.5% salt and pound it for another 2 minutes to obtain fish paste B after air-pounding and salt-pounding.

[0068] S3. Adding shiitake mushrooms to fish paste and pounding: Mix the target shiitake mushroom A mentioned in step S1 with the fish paste B that has been air-pounded and salted in step S2. The mass of the added shiitake mushrooms is 0% to 10% of the mass of the fish paste. Put the mixture into a pounding machine and pound for 2 minutes to obtain fish paste C before steaming with different amounts of target shiitake mushrooms added.

[0069] S4. Steaming of fish paste: Steam the fish paste C before steaming as described in step S3. Steam the fish paste in boiling water at 100℃ for 20 minutes to obtain the steamed fish paste D after adding different amounts of shiitake mushrooms.

[0070] S5. Cooling of fish paste: Cool the fish paste D after water bath in step S4 in ice water. After cooling the fish paste in ice water for 20-30 minutes, let it stand in a refrigerator at 4°C for 8-14 hours to obtain the final product of fish paste with different amounts of shiitake mushrooms.

[0071] The gel strength of the fish paste final products with different amounts of shiitake mushroom added obtained in step S5 was measured, and the results are as follows: Figure 4 .

[0072] Example 5

[0073] S1. Raw material pretreatment: Select shiitake mushrooms of the same size and intact, remove the roots and stems, cut the mushroom caps into four equal parts, and then dry them in a multi-stage hot air process. After drying, pulverize them to obtain shiitake mushroom powder A.

[0074] S2. Air-pounding and salt-pounding of chicken mince: Remove the skin and bones from the raw chicken, grind it into mince, air-pound it for 1 minute in a grinder, then add 1.5% salt and grind it for another 2 minutes to obtain chicken mince B after air-pounding and salt-pounding.

[0075] S3. Adding mushroom powder to minced chicken: Mix the mushroom powder A from step S1 with the air-pounded and salt-pounded minced chicken B described in step S2. The mass of the added mushroom powder is 20% of the mass of the minced chicken. Put the mixture into a grinder and grind for 2 minutes to obtain minced chicken C.

[0076] S4. Steaming of minced chicken: The minced chicken C described in step S3 is steamed in boiling water at 100°C for 20 minutes to obtain minced chicken D.

[0077] S5. Cooling of chicken mince: Cool the chicken mince D described in step S4 in ice water. After cooling the chicken mince in ice water for 20-30 minutes, let it stand in a refrigerator at 4°C for 8-14 hours to obtain the final chicken mince product.

[0078] Example 6

[0079] S1. Raw material pretreatment: Select morel mushrooms of the same size and intact, remove the roots, divide them into four equal parts, and then perform multi-stage hot air drying. After drying, pulverize them to obtain target morel mushroom powder A.

[0080] S2. Air-pounding and salt-pounding of chicken mince: Remove the skin and bones from the raw chicken, grind it into mince, air-pound it for 1 minute in a grinder, then add 1.5% salt and grind it for another 2 minutes to obtain chicken mince B after air-pounding and salt-pounding.

[0081] S3. Adding shiitake mushrooms to minced chicken: Mix the morel mushroom powder A mentioned in step S1 with the air-pounded and salt-pounded chicken mince B mentioned in step S2. The mass of the added morel mushroom powder is 3% of the mass of the chicken mince. Put the mixture into a pounder and pound for 2 minutes to obtain chicken mince C.

[0082] S4. Steaming of minced chicken: The minced chicken C described in step S3 is steamed in boiling water at 100°C for 20 minutes to obtain minced chicken D.

[0083] S5. Cooling of chicken mince: Cool the chicken mince D described in step S4 in ice water. After cooling the chicken mince in ice water for 20-30 minutes, let it stand in a refrigerator at 4°C for 8-14 hours to obtain the final chicken mince product.

[0084] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for regulating the quality characteristics of minced meat by changing the amount of edible fungi added, characterized in that, Includes the following steps: S1. Control of the addition of edible fungi: After washing and drying the edible fungi, dry and crush them to obtain edible fungi A; the edible fungi are morel mushrooms; the drying is multi-stage hot air drying; the multi-stage hot air drying is divided into six stages: the first stage is drying at 45 ℃ for 2-3 h, the second stage is drying at 50 ℃ for 1-1.5 h, the third stage is drying at 55 ℃ for 1-1.5 h, the fourth stage is drying at 35 ℃ for 2-3 h, the fifth stage is drying at 55 ℃ for 3.5-4 h, and the sixth stage is drying at 60 ℃ for 1.5-2 h; S2. Air-pounding and salt-pounding of minced meat: Remove the skin and bones from the meat, pound it into minced meat, and then add salt to pound it to obtain minced meat B; the meat is chicken. S3. Adding edible fungi to minced meat and grinding: Mix and grind the edible fungi A described in step S1 with the minced meat B described in step S2 to obtain minced meat C; the mass of the added edible fungi is 2-3% of the mass of the minced meat; S4. Steaming of minced meat: Steam the minced meat C obtained in step S3 to obtain minced meat D; S5. Cooling of minced meat: Cool and let the minced meat D from step S4 stand to obtain the final minced meat product.

2. The method according to claim 1, characterized in that, In step S2, the amount of salt added is 0.5-3% of the weight of the minced meat.

3. The meat paste obtained by the method according to any one of claims 1 to 2.

4. The application of the minced meat as described in claim 3 in the food industry.

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