A processing method of meat paste rich in nano yak bone calcium

Abstract

The present invention discloses a processing method of meat paste rich in nano yak bone calcium, which is characterized by including the steps of uniformly mixing nano yak bone powder, mixed bacterial powder and cooked soybeans, fermenting at room temperature, adding soybeans, salt and fermented glutinous rice to ferment to obtain calcium-containing fermented soybeans; pickling the meat; cutting the pickled meat into small pieces, frying in an oil pan and fishing out to drain the oil; pouring edible oil into an iron pan, pouring in the meat pieces and auxiliary materials, and heating and stir-frying again; pouring edible oil into the iron pan again, heating and pouring in the fermented calcium-containing fermented soybeans and stir-frying, and then pouring in the stir-fried meat pieces and auxiliary materials and stir-frying; finally adding plant essential oil into the meat paste, mixing evenly, filling into glass bottles, exhausting air and sealing, and slowly cooling to room temperature after sterilization to obtain the meat paste rich in nano yak bone calcium; the advantages are to increase the content of chelated calcium, promote the absorption of calcium and improve the biological utilization rate of calcium.

Description

Technical Field

[0001] The present invention relates to the technical field of meat paste processing, and in particular to a method for processing meat paste rich in nano yak bone calcium. Background Art

[0002] Meat paste is a condiment made from meat and is widely used for seasoning and adding flavor due to its high protein content and delicious taste. In recent years, with the improvement of living standards, people's pursuit of food has tended to be green, nutritious, and healthy. There is an urgent need to develop new processing technologies and new types of healthy and nutritious meat paste. Calcium is one of the essential mineral elements for the human body and is crucial for maintaining bone and tooth health, nerve conduction, muscle function, and blood coagulation. However, most current calcium-containing meat pastes directly add coarse bone powder or calcium carbonate to the paste, which affects human digestion and absorption and has a low biological utilization rate. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide a method for processing meat paste rich in nano yak bone calcium that can increase the content of chelated calcium, promote calcium absorption, and improve the biological utilization rate of calcium.

[0004] The technical solution adopted by the present invention to solve the above technical problems is as follows: A method for processing meat paste rich in nano yak bone calcium, comprising the following steps:

[0005] (1) Fermentation of calcium-containing fermented soybeans

[0006] Soak soybeans in water at room temperature for 10 - 14 hours, then steam them with high-pressure steam and cool them to room temperature. Mix the nano yak bone powder, mixed bacterial powder, and steamed soybeans evenly, ferment at room temperature for 2 - 5 days, then add 6 - 9% of the mass of soybeans of table salt and 2 - 5% of fermented glutinous rice, mix well, pack them into cans and compact them, cover the lids, and ferment for 15 - 30 days to obtain calcium-containing fermented soybeans;

[0007] (2) Marinating of meat

[0008] Mix 40 - 90 g of table salt, 6 - 20 g of compound phosphate, 20 - 60 g of white sugar, 20 - 50 g of soy protein isolate, and 400 - 900 g of spice water to obtain a marinating solution. Inject the marinating solution evenly into 1 - 5 kg of meat with a syringe, put it into a vacuum tumbler, seal and evacuate to a vacuum degree of 0.06 Mpa, and process it by a unidirectional cyclic intermittent method of tumbling - standing - tumbling at 0 - 8°C for 4 - 10 h, where the tumbling time is 20 min and the standing time is 10 min;

[0009] (3) Gradient variable-temperature processing of meat

[0010] Cut the marinated meat into 0.8 - 1.2 cm 3Cut the meat into pieces of appropriate size, deep-fry them in an oil pan at 100 - 130°C for 3 - 6 minutes, then take them out and drain the oil; pour the cooking oil into an iron pan, heat it to 140 - 170°C, then pour in the meat pieces and auxiliary materials, stir-fry for 4 - 8 minutes, and take them out for standby; pour the cooking oil into the iron pan again, heat it to 190 - 220°C, pour in the fermented calcium-containing fermented soybeans, stir-fry for 3 - 6 minutes, then pour in the stir-fried meat pieces and auxiliary materials, and stir-fry for 3 - 6 minutes to obtain the meat paste.

[0011] (4) Preservation and packaging of the meat paste

[0012] Add plant essential oil to the meat paste and mix well, then pack it into a glass bottle. After exhausting the air, seal it, sterilize it, and slowly cool it to room temperature to obtain the meat paste rich in nano yak bone calcium.

[0013] Furthermore, the preparation method of the nano yak bone powder described in step (1) is as follows: Cut the cleaned yak skeleton into pieces, add water according to the mass ratio of material to liquid of 1:3, and perform high-temperature and high-pressure cooking at 121°C and 0.1 Mpa for 20 - 50 minutes. After pouring out the cooking liquid and rinsing it several times with clean water, put the obtained bone pieces into a bone crusher and crush them twice in a cycle, then mix them with ice water in a mass ratio of 1:(1 - 2), and grind them three times in a cycle with a colloid mill. After that, dry the bone paste with a spray dryer and pass it through a 200-mesh standard sieve to obtain the crude yak bone powder. Add the crude yak bone powder to distilled water to adjust the solid content to 2 - 5 wt%, perform high-speed homogenization pretreatment at 10000 rpm for 2 minutes, then put it into a dynamic high-pressure microfluidization device for microfluidization treatment at room temperature. Set the microfluidization pressure to 60 - 140 MPa, and process it 2 - 8 times under each pressure. After the microfluidization is completed, cool the bone liquid through a condensation device, and then perform vacuum freeze-drying for 48 hours to obtain the nano yak bone powder.

[0014] Furthermore, the amount of soybeans described in step (1) is 0.5 - 1.5 kg, the amount of water is 1 - 5 L, the soaking time is 10 - 14 hours, the high-pressure steam cooking time is 10 - 40 minutes, the addition amount of the nano yak bone powder is 50 - 500 g, the inoculation amount of the bacterial powder is 1 - 7% of the mass of soybeans, and the bacterial powder is one or several mixtures of Mucor, Aspergillus oryzae, and Saccharomyces aroma.

[0015] Furthermore, the mixed bacterial powder described in step (1) is composed of Mucor powder, Aspergillus oryzae powder, and Saccharomyces aroma powder in a mass ratio of 1:1:1.

[0016] Furthermore, the spice water described in step (2) consists of the following components and their weights: 2 - 5 g of cinnamon, 1 - 4 g of clove, 3 - 6 g of star anise, 1 - 5 g of fennel, 1 - 4 g of cardamom, and 1 - 4 g of tsaoko.

[0017] Further, the auxiliary materials described in step (3) are composed of the following components and their weights: 400 - 800 g of peeled cooked peanuts, 30 - 90 g of ginger, 100 - 500 g of pepper powder, 100 - 600 g of garlic, 60 - 130 g of black pepper, 0.5 - 1 kg of chili sauce, 100 - 300 g of onion, 50 - 120 g of granulated sugar, 70 - 120 g of yellow rice wine, and 30 - 60 g of table salt.

[0018] Further, the mass ratio of the calcium-containing fermented soybeans to the meat described in step (3) is (1 - 3):(3 - 1).

[0019] Further, the addition amount of the plant essential oil described in step (4) is 0.8 - 1.2%, and the plant essential oil is one or a mixture of Sichuan pepper essential oil and cumin essential oil, and the mass ratio in the mixture of Sichuan pepper essential oil and cumin essential oil is (0.8 - 1.5):1.

[0020] Further, in step (4), 0.5% of the mass of the meat paste of Sichuan pepper essential oil and 0.5% of the mass of the meat paste of cumin essential oil are added to the meat paste, mixed evenly, filled into glass bottles, sealed after exhausting the air, sterilized in an autoclave at 1010 kPa and 121 °C for 10 min, and slowly cooled to room temperature after sterilization.

[0021] Further, the meat is beef, pork, chicken, duck or donkey meat.

[0022] Compared with the prior art, the advantages of the present invention are as follows: The present invention discloses a processing method of meat paste rich in nano yak bone calcium. The nano yak bone powder and soybeans are co-fermented by the solid-state fermentation method, so that the free calcium released from the bone powder combines with soybean polypeptides and organic acids, improving the content of polypeptide chelated calcium and organic acid calcium, which is more easily absorbed by the human body. The meat is processed by gradient variable temperature to enhance the flavor and taste. This method is based on co-fermenting nano bone powder and soybeans through solid-state fermentation and then making meat paste with beef. It can not only promote the release of calcium, improve the content of polypeptide chelated calcium and organic acid calcium (collectively referred to as chelated calcium), and promote calcium absorption, but also add unique flavor characteristics to the meat paste, increasing the taste and flavor levels of the product. Description of the Drawings

[0023] Figure 1 It is a scanning electron microscope image of yak bone particles;

[0024] Figure 2 It is the particle size distribution of yak bone particles;

[0025] Figure 3 It is the change of peroxide value of the meat paste in Example 2 during storage;

[0026] Figure 4 It is the change of acid value of the meat paste in Example 2 during storage;

[0027] Figure 5 Total viable count change of the meat paste in Example 2 during storage. Specific implementation mode

[0028] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0029] I. Experimental method

[0030] 1. The determination of moisture in soybeans and fermented soybeans was carried out by the direct drying method in the national food safety standard "Determination of moisture in foods" of GB / T5009.3-2016. The determination of the mass fraction of total acid was carried out with reference to the national food safety standard "Determination of total acid in foods" of GB / 12456-2021. The determination of browning intensity was carried out by spectrophotometry. Take 2 g of the sample, grind it, add distilled water and make up the volume to 100 mL. After shaking well for 30 min, filter it. Take the filtrate and carry out colorimetric determination at a wavelength of 420 nm, using water as the blank control, and express the browning intensity of the fermented soybean sample with the absorbance value.

[0031] 2. Determination of calcium. Take 30 g of meat paste, add 30 mL of deionized water, homogenize it, and take the filtrate after filtration. The filtrate was determined for calcium by the flame atomic absorption spectrometry method in the national food safety standard "Determination of calcium in foods" of GB 5009.92-2016, and the calcium content obtained was the total soluble calcium ω in the meat paste. Take 5 mL of the filtrate, add 25 mL of absolute ethanol to precipitate protein calcium and polypeptide calcium, centrifuge at 10000 r / min for 10 min to obtain the supernatant and precipitate. The precipitate was dried at 35 °C and determined for calcium by the flame atomic absorption spectrometry method in the national food safety standard "Determination of calcium in foods" of GB 5009.92-2016, and the calcium content obtained was the protein calcium and polypeptide calcium content ω1. Referring to the literature (Yang F, Zhang C, Liu Q, et al. Journal of Food Composition & Analysis, 2015, 39: 43-47. DOI: 10.1016 / j.jfca.2014.11.005.), the content of free calcium ω2 in the supernatant was measured by the calcium ion selective electrode method. The content of organic acid calcium ω3 = ω - ω1 - ω2.

[0032] 3. The determination of free amino acids was carried out with reference to the literature (Qian Xiaoli, Analysis of free amino acids in fermented puffer fish sauce, China Condiment, 2021, 46(03): 139-143).

[0033] Determination of peroxide value. Weigh 100 g of minced meat sauce, put it into a stoppered conical flask, add 100 mL of petroleum ether, stir evenly and soak for 12 h. Filter the mixture with a fast filter paper, evaporate the filtrate to dryness with a rotary evaporator, and determine the peroxide value according to the national food safety standard "Determination of peroxide value in foods" (GB 5009.227-2016).

[0034] 5. Determination of acid value. The determination is carried out with reference to the national food safety standard "Cold solvent indicator titration method" (GB 5009.229-2016).

[0035] 6. Microbial colony counting. The determination of total number of colonies refers to the national food safety standard "Microbiological examination of foods - Determination of total number of colonies" (GB 4789.2-2016). II. Specific embodiments

[0037] Example 1

[0038] A processing method of minced meat sauce rich in nano yak bone calcium includes the following steps:

[0039] 1. Preparation of nano yak bone powder

[0040] Thaw the yak skeleton, remove other impurities such as residual meat and fat, wash it with clear water until there is no more blood, cut it into pieces, add water and steam it at high temperature and high pressure (material-liquid ratio 1:3, 121 °C, 0.1 Mpa) for 40 min. After pouring out the steaming liquid, rinse it several times with clear water to remove floating substances and grease. Put the obtained bone pieces into a bone crusher and crush them twice in a cycle, then mix them with ice water at a ratio of 1:1.5 (w / w), and grind them three times in a cycle with a colloid mill (the grinding disc speed is 2940 rpm). The bone pulp obtained in this process is dried with a spray dryer and then passed through a 200-mesh standard sieve to obtain coarse yak bone powder. Add distilled water to the coarse yak bone powder to adjust the solid content to 4 wt%, and perform high-speed homogenization pretreatment at 10,000 rpm for 2 min. Then put it into a dynamic high-pressure microfluidization device and carry out microfluidization treatment at room temperature. The microfluidization pressure is set to 120 MPa, and it is treated 6 times under each pressure. After the microfluidization is completed, the bone liquid is passed through a condensation device for cooling and then vacuum freeze-dried for 48 h to obtain it, and store it in a desiccator;

[0041] 2. Fermentation of calcium-containing fermented soybeans

[0042] Screen and weigh 1 kg of soybeans, add 2 L of water to soak the soybeans, place them at room temperature for 12 h, steam the soaked soybeans with high-pressure steam for 30 min, and cool them to room temperature; mix 100 g of nano yak bone powder, 5% of the mixed bacterial powder (the mass ratio of Mucor: Aspergillus oryzae: aroma-producing yeast is 1:1:1) and the steamed soybeans evenly, ferment at room temperature for 3 days, then add 8% of the mass of soybeans of salt and 3% of the mass of soybeans of fermented glutinous rice, mix well, pack them into a can and compact them, cover the lid, and ferment for 20 days to obtain fermented calcium-containing douchi;

[0043] 3. Marinating of meat

[0044] Prepare the marinating liquid. The formula of the marinating liquid is: 75 g of salt, 12 g of compound phosphate, 30 g of white sugar, 38 g of soy protein isolate, 750 g of spice water (4 g of cinnamon, 2 g of clove, 6 g of star anise, 3 g of fennel, 2 g of cardamom, 2 g of tsaoko). Use a saline injector to inject the marinating liquid evenly into 3 kg of beef, put it into a vacuum tumbler, seal and evacuate to a vacuum degree of 0.06 Mpa, and tumble for 8 h (tumble for 20 min and stand for 10 min) at 0-8 °C using a unidirectional cyclic intermittent method of tumbling - standing - tumbling to obtain marinated beef;

[0045] 4. Gradient variable-temperature processing of meat

[0046] Take 1 kg of marinated beef and cut it into pieces with a size of 1 cm 3 and place them in an oil pan at 130 °C and fry for 5 min, then take them out and set aside. Weigh the following auxiliary materials: 200 g of peanuts, 40 g of ginger, 100 g of pepper powder, 150 g of garlic, 40 g of black pepper, 200 g of chili sauce, 80 g of onion, 50 g of white sugar, 70 g of yellow rice wine, 15 g of salt. Pour cooking oil into an iron pan. When the oil temperature is heated to 150 °C, pour in the beef pieces and the weighed auxiliary materials, stir-fry for 5 min, and take them out and drain the oil. Then pour the cooking oil into the iron pan again. When the oil temperature reaches 200 °C, pour in 1 kg of fermented calcium-containing douchi, stir-fry for 5 min, then pour in the stir-fried beef pieces and auxiliary materials, and stir-fry for 5 min to make a meat paste;

[0047] 5. Preservation and packaging of the meat paste

[0048] Add 0.5% of the mass of the meat paste of Zanthoxylum armatum essential oil and 0.5% of the mass of the meat paste of cumin essential oil to the meat paste, mix well, pack it into a glass bottle, seal it after exhausting the air, and sterilize it in an autoclave at 1010 kPa and 121 °C for 10 min, and then slowly cool it to room temperature after sterilization.

[0049] Example 2

[0050] Same as Example 1 above, the difference is that:

[0051] Step (1) Fermentation of calcium-containing fermented soya beans: The amount of soybeans is 0.5 kg, the amount of water is 1 L, the soaking time is 10 h, the high-pressure steam cooking time is 10 min, the addition amount of nano yak bone powder is 50 g, and the inoculation amount of bacterial powder is 1% of the mass of soybeans.

[0052] Step (2) Marinating of meat: Mix 40 g of table salt, 6 g of compound phosphate, 20 g of white sugar, 20 g of soy protein isolate and 400 g of spice water to obtain a marinating solution. Use a syringe to evenly inject the marinating solution into 1 kg of meat, put it into a vacuum tumbler, seal and evacuate to a vacuum degree of 0.06 Mpa. At 0 °C, use the one-way cyclic intermittent method of tumbling - standing - tumbling for 4 h of tumbling treatment, where the tumbling time is 20 min and the standing time is 10 min.

[0053] Step (3) Gradient temperature processing of meat: Cut the marinated beef into pieces with a size of 0.8 cm 3 and place them in an oil pan at 100 °C and fry for 3 min, then pick up and drain the oil; Pour the cooking oil into an iron pan, heat it to 140 °C, then pour in the meat pieces and auxiliary materials, stir-fry for 4 min, and take them out for standby; Then pour the cooking oil into the iron pan again, heat it to 190 °C, pour in the fermented calcium-containing fermented soya beans, stir-fry for 3 min, and then pour in the stir-fried meat pieces and auxiliary materials, stir-fry for 3 min, and then obtain the meat paste rich in nano yak bone calcium. The mass ratio of calcium-containing fermented soya beans to beef is 1:3.

[0054] Step (4) Preservation and packaging of meat paste: The addition amount of plant essential oil is 0.8%, and the mass ratio in the mixture of Zanthoxylum armatum essential oil and cumin essential oil in the plant essential oil is 0.8:1.

[0055] Example 3

[0056] Same as Example 1 above, the differences are as follows:

[0057] Step (1) Fermentation of calcium-containing fermented soya beans: The amount of soybeans is 1.5 kg, the amount of water is 5 L, the soaking time is 14 h, the high-pressure steam cooking time is 40 min, the addition amount of nano yak bone powder is 500 g, and the inoculation amount of bacterial powder is 7% of the mass of soybeans.

[0058] Step (2) Marinating of meat: Mix 90 g of table salt, 20 g of compound phosphate, 60 g of white sugar, 50 g of soy protein isolate and 900 g of spice water to obtain a marinating solution. Use a syringe to evenly inject the marinating solution into 5 kg of meat, put it into a vacuum tumbler, seal and evacuate to a vacuum degree of 0.06 Mpa. At 8 °C, use the one-way cyclic intermittent method of tumbling - standing - tumbling for 10 h of tumbling treatment, where the tumbling time is 20 min and the standing time is 10 min.

[0059] Step (3) Gradient temperature processing of meat: Cut the marinated beef into pieces with a size of 1.2 cm 3Cut the marinated beef into pieces of 1 cm in size, deep-fry them in an oil pan at 130 °C for 6 min, then take them out and drain the oil; pour the cooking oil into an iron pan, heat it to 170 °C, pour in the meat pieces and auxiliary materials, stir-fry for 8 min, then take them out and set aside; pour the cooking oil into the iron pan again, heat it to 220 °C, pour in the fermented calcium-containing douchi, stir-fry for 6 min, then pour in the stir-fried meat pieces and auxiliary materials, and stir-fry for 6 min to obtain the meat paste rich in nano yak bone calcium. The mass ratio of calcium-containing douchi to beef is 3:1.

[0060] In step (4) for the preservation and packaging of the meat paste: the addition amount of the plant essential oil is 1.2%, and the mass ratio in the mixture of Sichuan pepper essential oil and cumin essential oil in the plant essential oil is 1.5:1.

[0061] Comparative Example 1

[0062] Same as Example 1 above, the difference is that in step (4) for the gradient temperature processing of the meat: take 1 kg of marinated beef, cut it into pieces of 1 cm in size, deep-fry it in an oil pan at 180 °C for 5 min, then take it out and set aside; pour the cooking oil into the iron pan, when the oil temperature is heated to 180 °C, pour in the beef pieces, weighed auxiliary materials and 1 kg of fermented calcium-containing douchi, and stir-fry for 13 min to make the meat paste.

[0063] Comparative Example 2

[0064] Same as Example 1 above, the difference is that in step (2) for the fermentation of calcium-containing douchi: screen and weigh 1 kg of soybeans, add 2 L of water to soak the soybeans, place them at room temperature for 12 h, steam the soaked soybeans with high-pressure steam for 30 min, and cool them to room temperature; mix 5% of the mixed bacterial powder (the mass ratio of Mucor: Aspergillus oryzae: Saccharomyces aroma is 1:1:1) with the steamed soybeans evenly, ferment at room temperature for 3 days, then add 8% of the mass of the soybeans of salt and 3% of the mass of the soybeans of fermented glutinous rice, mix well, pack them into a can and compact them, cover the lid, and ferment for 20 days to obtain the fermented calcium-free douchi.

[0065] Comparative Example 3

[0066] Same as Example 1 above, the difference is that in step (2) for the fermentation of calcium-containing douchi: mix 100 g of nano yak bone powder and 50 g of the mixed bacterial powder (the mass ratio of Mucor: Aspergillus oryzae: Saccharomyces aroma is 1:1:1) evenly, ferment at room temperature for 3 days, then add 80 g of salt and 30 g of fermented glutinous rice, mix well, pack them into a can and compact them, cover the lid, and ferment for 20 days to obtain the fermented bone powder.

[0067] III. Experimental Results and Analysis

[0068] 1. Chemical Composition of Nano Yak Bone Powder

[0069] The chemical composition of the nano yak bone powder prepared by the method of Example 1 in Specific Example 2 is shown in Table 1.

[0070] Table 1 Chemical composition of nano yak bone powder

[0071]

[0072] As shown in Table 1, the protein, crude fat and ash contents of nano yak bone powder are 24.15, 11.32 and 54.91 g / 100 g, respectively. Calcium and phosphorus are the main mineral elements of yak bone powder, with contents of 191.18 mg / g and 120.73 mg / g, respectively, and the calcium-phosphorus ratio is about 1.58. Due to the high-temperature cooking method used in the pretreatment process, the fat is dissociated and dissolved and removed, and the ash content is relatively increased. In addition, the influence of lipid oxidation in the later stage is eliminated, further improving the dissolution rate of bone calcium after crushing.

[0073] Figure 1 The microscopic morphology of yak bone particles is shown. As can be seen from the figure, the surface of the yak bone particles is rough and they appear as loose spherical clusters. Figure 2 The particle size distribution of yak bone powder is shown in Figure 1. The particle size distribution of yak bone powder is relatively narrow, mainly centered at 100-1000nm, and more than 90% of the particles are between 100-754nm.

[0074] 2. Physical and chemical properties of fermented black beans and bone meal

[0075] Table 2 shows the properties of unfermented soybeans, calcium-containing fermented black beans in Example 1 and Comparative Example 1, calcium-free fermented black beans in Comparative Example 2, and fermented bone meal in Comparative Example 3.

[0076] Table 2 Physicochemical properties of soybean, fermented black beans and fermented bone meal

[0077]

[0078] As shown in Table 2, before and after soybean fermentation, the mass fraction of water remains basically unchanged, indicating that the change of water content during the fermentation process is very small. The browning intensity of fermented black beans is significantly higher than that of unfermented soybeans. The greater the browning intensity, the darker the color of the black beans. In Example 1 and Comparative Examples 1-2, the total acid content of fermented black beans is significantly higher than that of unfermented soybeans. This is because Mucor, Aspergillus oryzae and aroma yeast secrete proteases, lipases and amylases during growth, so that the protein, carbohydrates and fat in soybeans are decomposed into organic acids and fatty acids, thereby rapidly increasing the total acid content. In Comparative Example 3, the total acid content of fermented bone meal is less than that in fermented black beans, which may be because the protein content in bone meal is less, and thus the organic acid produced by fermentation is less. As shown in Table 2, the calcium-containing black beans (Example 1) co-fermented by bone meal and soybeans have a total acid content greater than that of calcium-free black beans (Comparative Example 2) and fermented bone meal (Comparative Example 3), respectively, indicating that the mixed bacterial powder can simultaneously produce a fermentation effect on bone meal and soybeans.

[0079] 3. Calcium content in different forms in the meat paste

[0080] Homogenize and centrifuge the meat pastes in Example 1 and Comparative Examples 1 - 3, take the supernatant, and measure the calcium content in the supernatant. As shown in Table 3,

[0081] Table 3 Calcium content in different forms in the meat paste

[0082]

[0083]

[0084] As can be seen from Table 3, the calcium in Example 1 and Comparative Examples 1 - 3 exists in three forms: free calcium, organic acid calcium, and protein / polypeptide calcium. This may be because the protease and organic acid produced during the fermentation process can decompose calcium phosphate in bone meal or decompose calcium-containing polypeptides in soybeans, causing Ca 2+ to dissolve out. Some Ca 2+ will chelate with the organic acid produced by the fermentation of the leavening agent to form organic acid calcium, while a part of Ca 2+ chelates with protein or polypeptide to form protein / polypeptide chelated calcium. Example 1 and Comparative Example 1 are meat pastes fermented by nano bone meal and soybeans together, and the total soluble calcium content is significantly higher than that of Comparative Example 2 without added bone meal and Comparative Example 3 without added soybeans, about 3 times that of Comparative Example 2 and 1.6 times that of Comparative Example 3. This result further shows that nano bone meal and soybeans have undergone co-fermentation and there is a synergistic effect between them, promoting the release of calcium. The calcium content in three forms in Example 1 is much higher than that in Comparative Example 2 and Comparative Example 3. The content of protein / polypeptide calcium in Example 1 is greater than the sum of the protein / polypeptide calcium in Comparative Example 2 and 3, and the organic acid calcium content in Example 1 is greater than the sum of the organic acid calcium in Comparative Example 2 and 3. This may be because when bone meal and soybeans are co-fermented, the calcium ions released from bone meal chelate with the polypeptides produced by soybean fermentation or combine with the organic acids produced by soybean fermentation hydrolysis, resulting in an increase in the content of polypeptide calcium and organic acid calcium. The organic acid calcium and protein / polypeptide calcium in Example 1 are both more than those in Comparative Example 1, while the free calcium is less than that in Example 1. This may be because gradient variable-temperature heating can strengthen the dissociation of actomyosin and the dissolution of collagen in meat, increase the content of polypeptides and amino acids, and form more polypeptide calcium and organic acid calcium after chelating with free calcium ions.

[0085] 4. Sensory evaluation of the meat paste

[0086] The evaluation panel selected 10 students meeting the standards from 30 students majoring in food science for sensory evaluation. Before the sensory evaluation, to avoid interfering with taste and smell, no pungent food should be eaten. After evaluating each sample, rinse the mouth with water and wait for 1 min. Score according to the color, taste, smell, and texture of the sample. The sensory scoring criteria are shown in Table 4,

[0087] Table 4 Sensory Evaluation Criteria for Minced Meat

[0088]

[0089]

[0090] Table 5 Sensory Evaluation Table for Minced Meat

[0091]

[0092] As can be seen from Table 5, compared with Comparative Example 1, in Example 1, the beef was treated by the gradient temperature rising method, which improved the taste of the beef, enhanced its chewiness, and improved the flavor of the minced meat. Compared with Comparative Example 2, in Example 1, the nano bone powder fermentation product was added, so the texture of the sauce was more uniform and thick, no liquid-solid separation occurred, the color was more uniform and shiny, and it had a bone fragrance flavor. In Comparative Example 3, no fermented soybeans were added, only fermented bone powder was added, so the color was uneven, and the chewiness, saltiness and smell were slightly lacking.

[0093] 5. Content of Free Amino Acids in Minced Meat

[0094] Free amino acids can not only measure the nutritional value, but also play a key role in the formation of the flavor of minced meat. They are important taste substances and flavor precursors of minced meat. The higher the content of total free amino acids, the higher the nutritional value of minced meat. The higher the content of total umami amino acids, the more taste substances and flavor precursors it has, and the more mellow the taste is. Table 6 shows the comparison of the content of free amino acids in the minced meat of Example 1 and Comparative Examples 1-3.

[0095] Table 6 Composition of Free Amino Acids in Minced Meat (mg / 100g)

[0096]

[0097]

[0098] As can be seen from Table 6, there are significant differences in the amino acid content of the minced meat in Example 1 and the three comparative examples. Among them, the content of total free amino acids and umami amino acids in Example 1 is significantly higher than that in the three comparative examples, indicating that its nutritional value and flavor are better than those of other comparative examples. In Table 6, the order of the content of total free amino acids and umami amino acids is: Example 1 > Comparative Example 1 > Comparative Example 2 > Comparative Example 3, indicating that the co-fermentation of nano bone calcium and soybeans and the gradient temperature rising can both improve the nutritional value and flavor of minced meat, and this result is also consistent with the sensory evaluation result.

[0099] 6. Changes in Peroxide Value and Acid Value of Minced Meat during Storage

[0100] Peroxide value and acid value are indicators of fatty acid rancidity. The higher the degree of fat oxidation, the higher the peroxide value and the higher the acid value.Figure 3 The peroxide values in Figure 4 showed an increasing trend with the increase of storage time, but did not exceed the national standard (2.5 mg / g) until the 150th day. For the acid value change of the meat paste during storage, the acid values of the meat paste in Example 1 increased with the increase of storage time, but did not exceed the national standard (3 mg / g) until the 150th day.

[0101] 7. Change of total number of colonies of meat paste during storage

[0102] As can be seen from Figure 5 , the total number of colonies in Example 1 increased with the increase of storage time, but were all lower than the national standard (10 5 CFU / g). This indicates that the added essential oil preservative has antibacterial effects and shows that the meat paste in the examples has a long shelf life.

[0103] In summary, the present invention provides a method for processing meat paste rich in nano-calcium. By simultaneously fermenting nano yak bone powder and soybeans through solid-state fermentation, a synergistic effect is generated between the two, effectively promoting the release of calcium and making it easily absorbed by the human body. By performing gradient variable-temperature processing on beef, the flavor and taste are enhanced. Therefore, this solution has wide applicability, a simple process, and excellent nutritional and flavor quality of the product.

[0104] The above description is not a limitation of the present invention, and the present invention is not limited to the above examples. Changes, modifications, additions, or substitutions made by those of ordinary skill in the art within the scope of the essence of the present invention should also fall within the protection scope of the present invention.

Claims

1. A processing method of meat paste rich in nano yak bone calcium, characterized in that It includes the following steps: (1) Fermentation of calcium-containing fermented soya beans After adding soybeans into water and soaking them at room temperature for 10 - 14 hours, they are steamed with high-pressure steam and cooled to room temperature. Then, nano yak bone powder, mixed bacterial powder and the steamed soybeans are mixed evenly, fermented at room temperature for 2 - 5 days, and then 6 - 9% of salt and 2 - 5% of fermented glutinous rice are added, mixed evenly, packed into a can and compacted, covered with a lid, and fermented for 15 - 30 days to obtain calcium-containing fermented soya beans. The amount of soybeans is 0.5 - 1.5 kg, the amount of water is 1 - 5 L, the soaking time is 10 - 14 h, the high-pressure steam steaming time is 10 - 40 min, the addition amount of the nano yak bone powder is 50 - 500 g, the inoculation amount of the bacterial powder is 1 - 7% of the mass of soybeans, and the mixed bacterial powder is composed of mucor powder, aspergillus oryzae powder and aroma-producing yeast powder mixed in a mass ratio of 1:1:1; The preparation method of the nano yak bone powder is as follows: Cut the processed yak skeleton into pieces, add water according to a material-liquid mass ratio of 1:3, carry out high-temperature and high-pressure steaming at 121 °C and 0.1 Mpa for 20 - 50 min. After pouring out the steaming liquid and rinsing with clean water several times, the obtained bone pieces are put into a bone crusher and crushed cyclically twice, then mixed with ice water in a mass ratio of 1:(1 - 2), ground cyclically three times with a colloid mill, and then the bone paste is dried with a spray dryer and passed through a 200-mesh standard sieve to obtain crude yak bone powder. The crude yak bone powder is added to distilled water to adjust the solid content to 2 - 5 wt%, pretreated by high-speed homogenization at 10000 rpm for 2 min, and then put into a dynamic high-pressure microfluidization device for microfluidization treatment at room temperature. The microfluidization pressure is set to 60 - 140 MPa, and each group of pressures is treated 2 - 8 times. After the microfluidization is completed, the bone liquid is cooled by passing through a condensation device and then vacuum freeze-dried for 48 h to obtain nano yak bone powder; (2) Marinating of meat Mix 40 - 90 g of salt, 6 - 20 g of compound phosphate, 20 - 60 g of white sugar, 20 - 50 g of soy protein isolate and 400 - 900 g of spice water to obtain a marinating solution. Inject the marinating solution evenly into 1 - 5 kg of meat with a syringe, put it into a vacuum tumbler, seal and evacuate to a vacuum degree of 0.06 Mpa, and under 0 - 8 °C, adopt a unidirectional cyclic intermittent method of tumbling - standing - tumbling for 4 - 10 h, where the tumbling time is 20 min and the standing time is 10 min; (3) Gradual temperature change processing of meat Cut the marinated meat into pieces with a size of 0.8 - 1.2 cm 3 and place them in an oil pan at 100 - 130 °C and fry for 3 - 6 minutes, then take them out and drain the oil; pour the cooking oil into an iron pan, heat it to 140 - 170 °C, then pour in the meat pieces and auxiliary materials, stir-fry for 4 - 8 minutes, take them out and set aside; then pour the cooking oil into the iron pan again, heat it to 190 - 220 °C, pour in the fermented calcium-containing fermented soybeans, stir-fry for 3 - 6 minutes, and then pour in the stir-fried meat pieces and auxiliary materials, stir-fry for 3 - 6 minutes to obtain the meat paste; (4) Preservation and packaging of meat paste Add plant essential oil into the meat paste and mix evenly, pack it into a glass bottle, evacuate the air and seal it, and after sterilization, slowly cool it to room temperature to obtain meat paste rich in nano yak bone calcium.

2. The processing method of a meat paste rich in nano yak bone calcium according to claim 1, characterized in that: The spice water described in step (2) is made of the following components and their weights: 2 - 5 g of cinnamon, 1 - 4 g of clove, 3 - 6 g of star anise, 1 - 5 g of fennel, 1 - 4 g of cardamom, 1 - 4 g of tsaoko.

3. A processing method of meat paste rich in nano yak bone calcium according to claim 1, characterized in that: The auxiliary materials described in step (3) are composed of the following components and their weights: 400 - 800 g of peeled cooked peanuts, 30 - 90 g of ginger, 100 - 500 g of pepper powder, 100 - 600 g of garlic, 60 - 130 g of black pepper, 0.5 - 1 kg of chili sauce, 100 - 300 g of onion, 50 - 120 g of granulated sugar, 70 - 120 g of yellow rice wine, and 30 - 60 g of salt.

4. A processing method of meat paste rich in nano yak bone calcium according to claim 1, characterized in that: The mass ratio of the calcium - containing fermented soya beans to the meat described in step (3) is (1 - 3):(3 - 1).

5. A processing method of meat paste rich in nano yak bone calcium according to claim 1, characterized in that: The addition amount of the plant essential oil described in step (4) is 0.8 - 1.2%, and the plant essential oil is a mixture of wild pepper essential oil and cumin essential oil in a mass ratio of (0.8 - 1.5):

1.

6. A processing method of meat paste rich in nano yak bone calcium according to any one of claims 1 to 5, characterized in that: The meat is beef, pork, chicken, duck or donkey meat.

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