A method for preparing a vacuum low-temperature cured meat product

Abstract

The application discloses a preparation method of vacuum low-temperature marinated meat products, mainly including the following steps: meat pretreatment, marinating, preparation of marinating materials, vacuum packaging and vacuum low-temperature marinating, and the prepared marinated meat has the characteristics of uniform color, bright luster, rich aroma, rich marinating flavor, easy chewing, tender and elastic meat quality and chewiness. The addition of xylitol and chonemorpha valvata gum can form a stable and dense gel network structure, trap volatile flavor substances in the marinated meat, fix the volatile flavor substances in the marinated meat, ensure the flavor quality of the marinated meat, and the composite structure contains a large number of hydrophilic groups, efficiently adsorbs water in the marinated meat, stably distributes the water in the marinated meat, improves the arrangement and migration of water in the marinated meat, reduces the water activity in the marinated meat, interferes with the reproduction and metabolism of microorganisms, makes the marinated meat not easy to be spoiled and deteriorated, prolongs the shelf life of the marinated meat, and can provide certain technical parameters for future industrialized scale production of vacuum low-temperature marinated meat products and lay a good research foundation.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for preparing vacuum low-temperature braised meat products. Background Technology

[0002] Braised meat products are made by pre-treating and marinating raw meat, then cooking it in a specially prepared braising sauce. They are characterized by their rich flavor, attractive color, and moderate taste, making them a popular traditional Chinese food. In recent years, the braised meat product industry has experienced rapid development, becoming a fast-moving consumer good that aligns with modern lifestyles and consumption habits. As a result, it has gained increasing popularity. Furthermore, with rising industry hygiene and safety standards and heightened consumer awareness of food safety, braised meat product companies with a strong reputation and advanced technology will have even greater development potential. Consequently, market competition in the braised meat product sector is becoming increasingly fierce, with companies shifting their strategies and highlighting their unique brand characteristics to win over consumers.

[0003] The development of braised meat products in China has been slow in recent years. Small workshops dominate the market, employing outdated processing techniques, vague process parameters, low production efficiency, long production cycles, and relying solely on sensory evaluation for product quality, resulting in inconsistent quality and low technological content. Traditional braised meat processing methods mostly involve high-temperature cooking at 95-100℃, which causes excessive denaturation of proteins, reduced elasticity of myofibrils, fat melting, and moisture loss, thus affecting the taste, flavor, and nutritional value of the braised meat products. Traditional braising methods are largely manual, relying on experience, and the process steps and material ratios cannot be precisely quantified, leading to low yield, unstable product quality, difficulties in standardization, and short shelf life.

[0004] With increasingly fierce competition due to industrialization, traditional processing methods are becoming increasingly inadequate for today's market, and their drawbacks are becoming more and more apparent. The application of new braising technologies is of great significance to the industrial production of braised meat products. Vacuum low-temperature braising technology refers to a braising method where meat products are vacuum-packed with braising liquid and then heated in a water bath at a specified temperature and time. Vacuum low-temperature braising effectively ensures the uniformity of temperature inside and outside the meat, as well as food safety. It also reduces food quality loss and moisture loss, better preserving the food's nutrients and flavor, resulting in a better taste for braised meat products. Because the lower heating temperature allows for proper protein denaturation and moderate stretching of protein structures, buried amino acid residues are re-exposed, increasing the rate of protein hydrolysis catalyzed by proteases and greatly improving the digestibility of meat products. At the same time, the integrity of the meat fibers is better preserved, resulting in a better texture and chewier bite. Furthermore, it maximizes the retention of protein and amino acid content in braised meat products, making the product's flavor more prominent.

[0005] Although vacuum low-temperature braising technology has many advantages, the pressure difference created by the vacuum inside the packaging causes volatile flavor substances in the braised meat to dissipate rapidly after the packaging is opened, resulting in a decrease in the flavor quality of the braised meat itself. In addition, vacuum low temperature inhibits the biological activity of aerobic microorganisms, but may allow anaerobic microorganisms to grow inside the braised meat packaging. Therefore, the low-temperature vacuum braising method still needs continuous improvement and perfection. Summary of the Invention

[0006] Technical Problem to be Solved: To address the aforementioned technical problems, the purpose of this invention is to disclose a method for preparing vacuum-cured low-temperature braised meat products. The method mainly includes meat pretreatment, marinating, braising spice preparation, vacuum packaging, and vacuum low-temperature braising. The resulting braised meat has the characteristics of uniform color, bright luster, rich aroma, abundant braised flavor, easy chewing, tender and chewy texture. This invention adds xylitol and strychnine gum, which can form a stable and dense gel network structure, trapping volatile flavor substances in the braised meat and firmly fixing them within the meat, ensuring its flavor quality. Furthermore, the composite structure contains a large number of hydrophilic groups, which efficiently adsorb water in the braised meat, ensuring its stable distribution within the meat. This improves the arrangement and migration of water in the braised meat, thereby reducing water activity, interfering with microbial reproduction and metabolism, making it less prone to spoilage, and extending the shelf life of the braised meat. This provides certain technical parameters and lays a good research foundation for the future industrial-scale production of vacuum-cured low-temperature braised meat products.

[0007] 10. Technical Solution: A method for preparing vacuum low-temperature braised meat products, comprising the following steps:

[0008] S1. Weigh out fresh and qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0009] S2. Place the meat pieces in a certain amount of marinating solution and marinate at room temperature for 2-6 hours to obtain marinated meat pieces;

[0010] S3. Pack the marinated meat pieces and brine into vacuum packaging bags, and vacuum seal them using a vacuum sealing machine to obtain vacuum-packed meat pieces;

[0011] S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine with the parameters adjusted, and braise them at a low temperature to obtain vacuum sous-vide braised meat.

[0012] Furthermore, the marinating solution in step S2 is prepared from 1-3% salt, 1-2% cooking wine, 1-3% arugula syrup, and 1-2% xylitol.

[0013] Furthermore, in step S2, the mass ratio of the marinating solution to the liquid is 1:(0.5-2.5).

[0014] Furthermore, the brine formula in step S3 is as follows: 0.2-1.2% cinnamon, 0.1-1.0% Sichuan pepper, 0.15-0.4% angelica root, 0.2-0.3% cloves, 0.3-1.0% star anise, 0.15-0.3% cardamom, 0.15-0.4% amomum villosum, 0.15-0.6% fennel seeds, 0.1-0.2% bay leaves, 0.2-1.0% chili peppers, 0.4-1.0% black cardamom, 0.3-1.0% dried tangerine peel, 2.0-3.0% light soy sauce, 1.0-3.0% salt, 0.3%-0.6% monosodium glutamate, and the remainder is water.

[0015] Furthermore, the method for preparing the brine in step S3 is as follows: weigh the seasonings in the brine formula and add them to a pot in water, bring to a boil over high heat, simmer over low heat for 30 minutes, turn off the heat, and cool to room temperature before use.

[0016] Furthermore, in step S3, the mass ratio of the marinated meat pieces to the brine is 1:(2-4).

[0017] Furthermore, the vacuum packaging conditions in step S3 are: vacuum degree -0.1MPa, vacuum time 30-40s, sealing temperature 120-180℃, sealing time 2-5s, and cooling time 4-10s.

[0018] Furthermore, the conditions for vacuum low-temperature braising in step S4 are: braising temperature of 60-80℃ and braising time of 4-12 hours. Vacuum low-temperature braised meat prepared by any of the above preparation methods.

[0019] Beneficial effects:

[0020] 1. The addition of xylitol to the marinating solution of this invention can increase the umami substances in braised meat and enhance its umami flavor. At the same time, xylitol can form a stable and dense gel network structure in the braised meat, trapping the volatile flavor substances in the braised meat and fixing them firmly in the braised meat, avoiding the loss of volatile flavor substances caused by the pressure difference formed by vacuum. Moreover, the sweetness of xylitol interacts with the salty and savory flavor substances in the braised meat, which can give the braised meat a unique flavor, thus making the overall flavor experience more mellow and rich.

[0021] 2. In this invention, xylitol can be embedded in the three-dimensional network structure formed by the arugula, forming a composite structure containing a large number of hydrophilic groups. It adsorbs and retains water through hydrogen bonding. This composite structure reduces the gaps between the molecules of the braised meat components, further facilitating the adsorption and retention of water molecules. At the same time, it interacts with the proteins and other components in the braised meat, changing the arrangement and state of water molecules in the meat, affecting the migration and distribution of water molecules in the meat, making the water exist more stably in the braised meat, thereby reducing the water activity in the braised meat and interfering with and inhibiting the metabolism of anaerobic microorganisms.

[0022] 3. This invention employs vacuum low-temperature braising, utilizing the negative pressure environment created by the vacuum to lower the boiling point of the meat and the water in the braising liquid, thus enabling them to boil at a low temperature. This effectively ensures the uniformity of cooking temperature inside and outside the meat. Furthermore, the negative pressure environment accelerates the permeation rate between the meat and the braising liquid, allowing flavor molecules in the braising liquid to better penetrate into the meat, thereby improving the quality and taste of the braised meat. At the same time, the low temperature conditions allow the proteins in the meat to undergo reasonable and appropriate denaturation, reducing the loss of meat quality and moisture, and preserving the flavor and nutrition of the meat to the greatest extent, meeting the high demands of modern people for dietary quality.

[0023] 4. The braised meat preparation method adopted in this invention can provide a new approach for the research and development of braised meat products, improve the defects of traditional braising methods, greatly meet the needs of consumers and the market, have broad market prospects and good economic benefits, and lay a good scientific foundation for the industrial production of vacuum low-temperature braised meat products in the future. Attached Figure Description

[0024] Figure 1 These are radar diagrams of the electronic nose sensor response in Example 1 and Comparative Examples 1-5;

[0025] Figure 2 These are radar diagrams of the electronic tongue sensor response in Example 1 and Comparative Examples 1-5;

[0026] Figure 3 This is a radar chart showing the relative content of volatile flavor compounds in Example 1 and Comparative Examples 1-5;

[0027] Figure 4 This describes the changes in L* values ​​during storage for Examples 1 and Comparative Examples 1-5;

[0028] Figure 5 This describes the changes in the a* value during storage of Examples 1 and Comparative Examples 1-5;

[0029] Figure 6 This describes the changes in b* values ​​during storage for Examples 1 and Comparative Examples 1-5;

[0030] Figure 7 This describes the changes in TVB-N values ​​during storage for Examples 1 and Comparative Examples 1-5;

[0031] Figure 8 This shows the changes in the total number of colonies during the storage of Examples 1 and Comparative Examples 1-5. Detailed Implementation

[0032] The present invention will be further described below with reference to embodiments. These embodiments are illustrative of the present invention, but the present invention is not limited to these embodiments:

[0033] Example 1

[0034] A method for preparing vacuum low-temperature braised meat products includes the following steps:

[0035] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0036] S2. Weigh 15g salt, 15g cooking wine, 22.5g prickly ash gum and 15g xylitol, add 682.5g water to make a marinating solution, put the meat pieces into 750g marinating solution, marinate at room temperature for 4 hours to obtain marinated meat pieces.

[0037] S3. Weigh out 17.5g cinnamon, 10.5g Sichuan peppercorns, 4g angelica root, 4g cloves, 11g star anise, 3.5g cardamom, 4g amomum villosum, 7g fennel seeds, 2g bay leaves, 10.5g chili peppers, 12.25g black cardamom, 11g dried tangerine peel, 43.75g light soy sauce, 35g salt, and 7g MSG. Add 1567g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 1750g of brine into vacuum-sealed bags and vacuum-seal them to obtain vacuum-packed meat chunks.

[0038] S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine and braise them at 70°C for 8 hours to obtain vacuum sous-vide braised meat.

[0039] Example 2

[0040] A method for preparing vacuum low-temperature braised meat products includes the following steps:

[0041] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0042] S2. Weigh 7.5g salt, 5g cooking wine, 5g prickly ash gum and 5g xylitol, add 477.5g water to make a marinating solution, put the meat pieces into 500g marinating solution, marinate at room temperature for 5 hours to obtain marinated meat pieces.

[0043] S3. Weigh out 10g cinnamon, 11.25g Sichuan peppercorns, 1g angelica root, 2.5g cloves, 7.5g star anise, 3g cardamom, 3.75g amomum villosum, 3g fennel seeds, 1g bay leaves, 9g chili peppers, 5g black cardamom, 5g dried tangerine peel, 25g light soy sauce, 18g salt, and 6g MSG. Add 1139g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 1250g of brine into vacuum-sealed bags and vacuum-seal them to obtain vacuum-packed meat chunks.

[0044] S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine and braise them at 80°C for 6 hours to obtain vacuum sous-vide braised meat.

[0045] Example 3

[0046] A method for preparing vacuum low-temperature braised meat products includes the following steps:

[0047] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0048] S2. Weigh 25g salt, 15g cooking wine, 20g prickly ash gum and 20g xylitol, add 920g water to make a marinating solution, put the meat pieces into 1000g marinating solution, marinate at room temperature for 3.5h to obtain marinated meat pieces.

[0049] S3. Weigh out 12g cinnamon, 11g Sichuan peppercorns, 3g angelica root, 4g cloves, 9g star anise, 6g cardamom, 4g amomum villosum, 11g fennel seeds, 4g bay leaves, 8g chili peppers, 10g black cardamom, 17g dried tangerine peel, 60g light soy sauce, 50g salt, and 6g MSG. Add 1785g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 2000g of brine into vacuum-sealed bags and vacuum-seal them using a vacuum sealer to obtain vacuum-packed meat chunks.

[0050] S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine and braise them at 65°C for 10 hours to obtain vacuum sous-vide braised meat.

[0051] Example 4

[0052] A method for preparing vacuum low-temperature braised meat products includes the following steps:

[0053] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0054] S2. Weigh 15g salt, 7.5g cooking wine, 18.75g prickly ash gum and 11.25g xylitol, add 697.5g water to make a marinating solution, put the meat pieces into 750g marinating solution, marinate at room temperature for 4 hours to obtain marinated meat pieces.

[0055] S3. Weigh out 16.5g cinnamon, 10.5g Sichuan peppercorns, 3g angelica root, 4.5g cloves, 12g star anise, 2.25g cardamom, 5.25g amomum villosum, 3g fennel seeds, 2.25g bay leaves, 8.25g chili peppers, 6g black cardamom, 4g dried tangerine peel, 37.5g light soy sauce, 45g salt, and 9g MSG. Add 1331g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 1500g of brine into vacuum-sealed bags and vacuum-seal them to obtain vacuum-packed meat chunks.

[0056] S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine and braise them at 75°C for 9 hours to obtain vacuum sous-vide braised meat.

[0057] Example 5

[0058] A method for preparing vacuum low-temperature braised meat products includes the following steps:

[0059] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0060] S2. Weigh 37.5g salt, 18g cooking wine, 37.5g prickly ash gum and 12.5g xylitol, add 1144g water to make a marinating solution, put the meat pieces into 1250g marinating solution, marinate at room temperature for 5.5h to obtain marinated meat pieces.

[0061] S3. Weigh out 4g cinnamon, 3g Sichuan peppercorns, 3g angelica root, 2g cloves, 2.5g star anise, 2g cardamom, 4g amomum villosum, 6g fennel seeds, 2g bay leaves, 8g chili peppers, 8g black cardamom, 5g dried tangerine peel, 30g light soy sauce, 10g salt, and 3.5g MSG. Add 907g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 1000g of brine into vacuum-sealed bags and vacuum-seal them to obtain vacuum-packed meat chunks.

[0062] S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine and braise them at 70°C for 7 hours to obtain vacuum sous-vide braised meat.

[0063] Example 6

[0064] A method for preparing vacuum low-temperature braised meat products includes the following steps:

[0065] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0066] S2. Weigh 7.5g salt, 10g cooking wine, 10g prickly ash gum and 10g xylitol, add 462.5g water to make a marinating solution, put the meat pieces into 500g marinating solution, marinate at room temperature for 6 hours to obtain marinated meat pieces.

[0067] S3. Weigh out 13g cinnamon, 14g Sichuan peppercorns, 7g angelica root, 4g cloves, 13g star anise, 5.25g cardamom, 2g amomum villosum, 6g fennel seeds, 1.75g ​​bay leaves, 12.25g chili peppers, 11g black cardamom, 15.75g dried tangerine peel, 35g light soy sauce, 43g salt, and 9g MSG. Add 1558g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 1750g of brine into vacuum-sealed bags and vacuum-seal them to obtain vacuum-packed meat chunks.

[0068] S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine and braise them at 75°C for 10 hours to obtain vacuum sous-vide braised meat.

[0069] Example 7

[0070] A method for preparing vacuum low-temperature braised meat products includes the following steps:

[0071] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0072] S2. Weigh 31g of salt, 18.75g of cooking wine, 31.25g of prickly ash gum and 25g of xylitol, add 1144g of water to make a marinating solution, put the meat pieces into 1250g of the marinating solution, marinate at room temperature for 4.5h to obtain marinated meat pieces.

[0073] S3. Weigh out 7g cinnamon, 9g Sichuan peppercorns, 5g angelica root, 6g cloves, 18g star anise, 2g cardamom, 8g amomum villosum, 10g fennel seeds, 3g bay leaves, 5g chili peppers, 20g black cardamom, 15g dried tangerine peel, 50g light soy sauce, 40g salt, and 6g MSG. Add 1796g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 2000g of brine into vacuum-sealed bags and vacuum-seal them using a vacuum sealer to obtain vacuum-packed meat chunks.

[0074] S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine and braise them at 70°C for 7.5 hours to obtain vacuum sous-vide braised meat.

[0075] Comparative Example 1

[0076] The difference between this comparative example and Example 1 is that vacuum low-temperature halogenation was not used, as detailed below:

[0077] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0078] S2. Weigh 15g salt, 15g cooking wine, 22.5g prickly ash gum and 15g xylitol, add 682.5g water to make a marinating solution, put the meat pieces into 750g marinating solution, marinate at room temperature for 4 hours to obtain marinated meat pieces.

[0079] S3. Weigh out 17.5g cinnamon, 10.5g Sichuan peppercorns, 4g angelica root, 4g cloves, 11g star anise, 3.5g cardamom, 4g amomum villosum, 7g fennel seeds, 2g bay leaves, 10.5g chili peppers, 12.25g black cardamom, 11g dried tangerine peel, 43.75g light soy sauce, 35g salt, and 7g MSG. Add 1567g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature before use.

[0080] S4. Place 500g of marinated meat pieces and 1750g of brine in a pot, bring to a boil over high heat for 30 minutes, simmer over low heat for 2 hours, and then cool to obtain traditional braised meat.

[0081] Comparative Example 2

[0082] The difference between this comparative example and Example 1 is that no spiky jelly was added, as detailed below:

[0083] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0084] S2. Weigh 15g of salt, 15g of cooking wine and 15g of xylitol, add 705g of water to make a marinating solution, put the meat pieces into 750g of the marinating solution, marinate at room temperature for 4 hours to obtain marinated meat pieces.

[0085] S3. Weigh out 17.5g cinnamon, 10.5g Sichuan peppercorns, 4g angelica root, 4g cloves, 11g star anise, 3.5g cardamom, 4g amomum villosum, 7g fennel seeds, 2g bay leaves, 10.5g chili peppers, 12.25g black cardamom, 11g dried tangerine peel, 43.75g light soy sauce, 35g salt, and 7g MSG. Add 1567g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 1750g of brine into vacuum-sealed bags and vacuum-seal them to obtain vacuum-packed meat chunks.

[0086] S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine and braise them at 70°C for 8 hours to obtain vacuum sous-vide braised meat.

[0087] Comparative Example 3

[0088] The difference between this comparative example and Example 1 is that xylitol was not added, as detailed below:

[0089] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0090] S2. Weigh 15g of salt, 15g of cooking wine and 22.5g of argan gum, add 697.5g of water to make a marinating solution, put the meat pieces into 750g of the marinating solution, marinate at room temperature for 4 hours to obtain marinated meat pieces.

[0091] S3. Weigh out 17.5g cinnamon, 10.5g Sichuan peppercorns, 4g angelica root, 4g cloves, 11g star anise, 3.5g cardamom, 4g amomum villosum, 7g fennel seeds, 2g bay leaves, 10.5g chili peppers, 12.25g black cardamom, 11g dried tangerine peel, 43.75g light soy sauce, 35g salt, and 7g MSG. Add 1567g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 1750g of braising liquid into vacuum-sealed bags and vacuum-pack them to obtain vacuum-packed meat chunks. S4. Place the vacuum-packed meat chunks into a vacuum sous-vide cooking machine and braise at 70℃ for 8 hours to obtain vacuum sous-vide braised meat.

[0092] Comparative Example 4

[0093] The difference between this comparative example and Example 1 is that no prickly pear gum and xylitol were added, as detailed below:

[0094] S1. Weigh 500g of fresh, qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning.

[0095] S2. Weigh 15g of salt and 15g of cooking wine, add 720g of water to make a marinating solution, put the meat pieces into 750g of the marinating solution, marinate at room temperature for 4 hours to obtain marinated meat pieces.

[0096] S3. Weigh out 17.5g cinnamon, 10.5g Sichuan peppercorns, 4g angelica root, 4g cloves, 11g star anise, 3.5g cardamom, 4g amomum villosum, 7g fennel seeds, 2g bay leaves, 10.5g chili peppers, 12.25g black cardamom, 11g dried tangerine peel, 43.75g light soy sauce, 35g salt, and 7g MSG. Add 1567g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature. Pack 500g of marinated meat chunks and 1750g of braising liquid into vacuum-sealed bags and vacuum-pack them to obtain vacuum-packed meat chunks. S4. Place the vacuum-packed meat chunks into a vacuum sous-vide cooking machine and braise at 70℃ for 8 hours to obtain vacuum sous-vide braised meat.

[0097] Comparative Example 5

[0098] The difference between this comparative example and Example 1 is that no prickly ash gum and xylitol were added and no low-temperature vacuum braising was used. Specifically, as follows: S1. Weigh 500g of fresh and qualified meat segments, wash the surface impurities with water, and after cleaning, cut them into uniformly sized pieces.

[0099] S2. Weigh 15g of salt and 15g of cooking wine, add 720g of water to make a marinating solution, put the meat pieces into 750g of the marinating solution, marinate at room temperature for 4 hours to obtain marinated meat pieces.

[0100] S3. Weigh out 17.5g cinnamon, 10.5g Sichuan peppercorns, 4g angelica root, 4g cloves, 11g star anise, 3.5g cardamom, 4g amomum villosum, 7g fennel seeds, 2g bay leaves, 10.5g chili peppers, 12.25g black cardamom, 11g dried tangerine peel, 43.75g light soy sauce, 35g salt, and 7g MSG. Add 1567g water to a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Turn off the heat and let cool to room temperature before use.

[0101] S4. Place 500g of marinated meat pieces and 1750g of brine in a pot, bring to a boil over high heat for 30 minutes, simmer over low heat for 2 hours, and then cool to obtain traditional braised meat.

[0102] Performance testing

[0103] (1) Sensory evaluation

[0104] Ten healthy food science graduate students with no sensory deficiencies were invited to form a sensory evaluation panel, consisting of five men and five women. They scored the samples according to a sensory evaluation form, as shown in Table 1, which used color, aroma, taste, and appearance as evaluation criteria. The results were used as the sensory evaluation criteria.

[0105] Table 1 Sensory Rating Table

[0106]

[0107] Table 2 Sensory evaluation results for each embodiment and comparative example.

[0108]

[0109]

[0110] As shown in Table 2, Comparative Examples 1 and 5 both used traditional braising methods, and their sensory evaluations were significantly lower than those of the Example. Furthermore, Comparative Examples 2, 3, and 4 did not add one or both of xylitol and arugula, and their sensory evaluations were all lower than those of the Example. This indicates that the addition of arugula and xylitol can improve the moisture loss and flavor degradation of vacuum low-temperature braised meat products, and maximize the preservation of the tender and juicy sensory quality of the braised meat.

[0111] (2) Cooking loss

[0112] Weigh the meat before and after braising. Record the weight of the meat before braising as M1, and the weight of the meat after braising as M2. Calculation formula: Cooking loss (%) = (M1 - M2) / M1 × 100%

[0113] (3) Yield

[0114] Weigh the fresh meat and the braised meat. Record the weight of the raw meat as m1 and the weight of the braised meat as m2. Calculation formula: Yield (%) = m2 / m1 × 100%

[0115] (4) Color

[0116] Cut the braised meat into 1×1×1cm pieces and measure and record the L* (brightness) value, a* (redness) value, and b* (yellowness) value using a colorimeter. The colorimeter must be calibrated with a white plate before each use.

[0117] (5) Shear force

[0118] After braising, the meat was cut into 2.0cm×1.0cm×0.5cm samples for testing. Tenderness analysis was performed using a TA.XTplus texture analyzer. Texture conditions: A / MORS single-blade shear probe was used, with a pre-test speed of 1mm / s, a mid-test speed of 2mm / s, a post-test speed of 10mm / s, a shear rate of 90%, a time interval of 5s, and a trigger force of 10g.

[0119] Table 3 shows the cooking loss, yield, color, and shear force for each example and comparative example.

[0120]

[0121]

[0122] Table 3 shows that Comparative Examples 1 and 5 were prepared using the traditional high-temperature braising method. The high-temperature, long-term treatment of the meat caused excessive denaturation of myofibril proteins, reduced myofibril elasticity, fat melting, and water loss, thus reducing the water content of the braised meat. Furthermore, the collagen fibers formed larger fiber bundles, reducing the tenderness of the braised meat, resulting in a lower yield, increased cooking losses, and increased shear force. Overcooking also made the surface of the braised meat rough and dull, with color indices lower than those of the examples. Comparative Examples 2, 3, and 4 did not contain any additives. The cooking loss and shear force of xylitol and arugula were higher than those of the example, but the yield, L* value, a* value and b* value were lower than those of the example. This indicates that the water retention properties of xylitol and the gelling ability of arugula can lock the water, protein, fat and other substances in the meat into the braised meat through a dense and stable three-dimensional network structure, reducing their loss during vacuum low-temperature braising, increasing the tenderness of the braised meat, and the smooth and dense three-dimensional network structure in the internal structure increases the gloss of the braised meat surface and improves the color quality of the braised meat.

[0123] (6) Analysis of electronic nose in Example 1 and Comparative Examples 1-5

[0124] Pretreatment of braised meat: Accurately weigh 2.0g of chopped sample into a 20mL headspace vial, treat in a 60℃ water bath for 30min, remove and equilibrate for 5min before measurement.

[0125] Electronic nose detection parameters: cleaning time 60s, detection time 120s, airflow rate 1L / min. The sensitive substances corresponding to different sensors of the electronic nose are shown in Table 4.

[0126] Table 4 Sensitive Materials for Electronic Nose Sensors

[0127] serial number sensor Sensitive substances 1 W1C Aromatic compounds 2 W5S nitrogen oxides 3 W3C Ammonia compounds, aromatic compounds 4 W6S Hydrogen 5 W5C Short-chain alkanes and aromatic compounds 6 W1S Alkanes 7 W1W Inorganic sulfides, terpenes 8 W2S alcohols, aldehydes, ketones 9 W2W Aromatic compounds, organic sulfides 10 W3S Alkanes and Aliphatic

[0128] Depend on Figure 1It can be seen that in Example 1 and Comparative Examples 1-5, the 10 sensors of the electronic nose all had different response signal values, and the differences were significant. The sensors with higher response signal values ​​were W3C, W1S, W1W, and W2S. These four sensors are relatively sensitive to ammonia, aromatic compounds, alkanes, inorganic sulfides, alcohols, aldehydes, and ketones, respectively, indicating that these substances are the main flavor compounds of braised meat. Comparative Examples 2-4 all added one or both of xylitol and arugula, and their response signal values ​​were all lower than those of Example 1. This indicates that xylitol can interact with the volatile flavor compounds in braised meat, making the flavor compounds of braised meat richer, and arugula can form a stable and dense network structure, retaining the volatile flavor compounds in braised meat, preventing their loss, and ensuring the flavor quality of braised meat. Comparative Examples 1 and 5 used traditional methods to prepare braised meat, and their response signal values ​​were significantly lower than those of the examples, indicating that vacuum low-temperature braising technology can retain the flavor compounds of braised meat to the greatest extent.

[0129] (7) Analysis of the electronic tongue in Example 1 and Comparative Examples 1-5

[0130] Pre-treatment of braised meat: Mince the braised meat using a meat grinder, accurately weigh 15.0g of minced meat, put it into a 150mL beaker, pour in 120mL of distilled water, and extract using electromagnetic stirring for 20min. Then, centrifuge at freezing for 5min (4℃, 8000r / min). Filter the supernatant using double-layer medium-speed quantitative filter paper. Pour the filtrate into a 150mL beaker for electronic tongue testing. Perform 5 parallel tests for each sample.

[0131] Electronic tongue detection method: After activation and calibration, the pre-treated samples are placed sequentially into the electronic tongue sample tray for detection and analysis. The electronic tongue analysis parameters are set as follows: data acquisition time 120s, acquisition period 1.0s, acquisition delay 0s, and stirring rate 1r·s. -1 In the sensor, AHS represents sour taste, CTS represents salty taste, NMS represents umami taste, ANS represents sweet taste, SCS represents bitter taste, and CPS and PKS represent perceived complex tastes.

[0132] Depend on Figure 2 It can be seen that the seven sensors of the electronic tongue in Example 1 and Comparative Examples 1-5 all have different response signal values. Among them, the sensors with higher response signal values ​​are PKS, CTS, NMS, CPS, and ANS, indicating that the flavor substances of braised meat are concentrated in salty, sweet, and umami substances. Moreover, the umami substances in Example 1 are significantly higher than those in the comparative examples, indicating that the sweet substances of xylitol can interact with the salty and umami substances in braised meat to generate more umami substances, thereby improving the macroscopic umami sensation of braised meat.

[0133] (8) Volatile flavor analysis of Examples 1 and Comparative Examples 1-5

[0134] Headspace solid phase extraction conditions: Accurately weigh 5.0 g of chopped sample into a headspace vial, equilibrate in a 60 °C water bath for 20 min, insert the activated SPME extraction head into the sample vial for adsorption for 40 min, remove it, and then insert it into the GC-MS injection port for thermal desorption at 230 °C for 5 min.

[0135] Gas chromatography conditions: A JWDB-5MS capillary column (30m×0.25mm×0.25μm) was used. The temperature program was as follows: initial temperature 40℃, hold for 2 min, increase to 60℃ at 4℃ / min, then increase to 100℃ at 5℃ / min, hold for 2 min, and finally increase to 230℃ at 10℃ / min and hold for 10 min. The total program time was 40 min. The carrier gas was high-purity helium, with a flow rate of 1.0 mL / min, and injection was performed in splitless mode.

[0136] Mass spectrometry conditions: Electron impact ion source (EI), electron energy 70 eV, ion source temperature 230 ℃, solvent delay time 3 min, full scan mode, scan mass range 50-500 m / z.

[0137] Qualitative and quantitative analysis: Qualitative analysis was performed using MS spectral library (NIST17-1.lib) similarity search, retaining compounds with a matching degree of 80 or higher, and the relative content of volatile flavor substances was calculated using peak area normalization method.

[0138] Depend on Figure 3 It can be seen that the main characteristic flavor substances of Example 1 and Comparative Examples 1-5 are mainly aldehydes and alcohols, and the flavor substances of Comparative Examples 1-5 are all lower than those of Example 1. Comparative Examples 1 and 5 are prepared using traditional methods to prepare braised meat, indicating that the traditional method causes a significant loss of volatile flavor substances in the braised meat due to high-temperature braising. Furthermore, Comparative Examples 2-4 did not add one or both of xylitol and arugula, indicating that xylitol can interact with the flavor substances of braised meat to increase the volatile flavor substances in the braised meat. The network structure formed by arugula can fix the volatile flavor substances of braised meat and keep them stably preserved in the braised meat.

[0139] (9) Quality changes during storage in Examples 1 and Comparative Examples 1-5

[0140] Examples 1 and Comparative Examples 1-5 were stored at 4°C for 15 days, and samples were taken for analysis every 3 days. Evaluation indicators included moisture content, sensory evaluation, volatile basic nitrogen (TVB-N), color, and total bacterial count.

[0141] Moisture content was determined according to the direct drying method in GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food". Volatile basic nitrogen (TVB-N) value was determined according to the automatic Kjeldahl nitrogen analyzer method in GB 5009.228-2016 "National Food Safety Standard - Determination of Volatile Basic Nitrogen in Food". Total bacterial count was determined according to GB 4789.2-2022 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Bacterial Count". The maximum limit for total bacterial count in braised meat products is 10. 5 CFU / g.

[0142] Table 5 Sensory evaluations of Examples 1 and Comparative Examples 1-5 during storage.

[0143]

[0144]

[0145] As shown in Table 5, the sensory evaluation and moisture content of Examples 1 and Comparative Examples 1-5 decreased with prolonged storage time, mainly manifested as deterioration in color and flavor, hardening of texture, and loosening of the grain. In the early stages of storage, the moisture content and sensory scores of the Examples and Comparative Examples decreased slowly, but decreased significantly starting from the 12th day of storage. Furthermore, the moisture content and sensory scores of the Examples were higher than those of the Comparative Examples throughout the entire storage period. This indicates that the addition of xylitol and arugula can stabilize the moisture in the braised meat, slow down moisture migration and flow, limit moisture loss, and thus inhibit the deterioration of the braised meat's quality during storage.

[0146] Depend on Figure 4 , Figure 5 and Figure 6 It can be seen that as the storage time is extended, the L* value of Example 1 and Comparative Examples 1-5 decreases, while the a* and b* values ​​both show an upward trend. Moreover, the color index of Example 1 is higher than that of each comparative example, indicating that the composite structure formed by xylitol and arugula contains a large number of hydrophilic groups, which can retain the moisture in the braised meat and form a colloidal barrier on the surface of the braised meat, thus giving the surface of the braised meat a glossy appearance. However, with the extension of storage time, the proteins, fats and other substances in the braised meat degrade, resulting in a decrease in the L* value and an increase in the a* and b* values ​​of the braised meat.

[0147] Depend on Figure 7 It can be seen that the volatile basic nitrogen values ​​of Example 1 and Comparative Examples 1-5 all increased with the extension of storage time. The volatile basic nitrogen value indicates the nitrogen-containing substances produced by the decomposition of proteins in food by microorganisms and enzymes. The volatile basic nitrogen value of Example 1 was the lowest, indicating that the composite structure formed by xylitol and arugula ensures the stable existence of moisture inside the braised meat, and is closely bound to the proteins, fats and other substances in the braised meat, making it difficult for microorganisms to utilize and degrade it, thus ensuring the quality of the braised meat.

[0148] Depend on Figure 8 It can be seen that the total bacterial count of Examples 1 and Comparative Examples 1-5 increased with the extension of storage time. The total bacterial count of Comparative Examples 1, 2, 4, and 5 all exceeded 10 after 15 days of storage. 5 CFU / g, but Comparative Example 3 and Example 1 are both close to 10. 5 The CFU / g indicates that the gel network structure formed by the arugula can embed xylitol molecules. The composite structure formed by the two contains a large number of hydrophilic groups, which adsorb and retain water through hydrogen bonding, changing the arrangement and state of water molecules in the meat, affecting the migration and distribution of water in the meat, and making the water exist more stably in the meat. This leads to a decrease in the water activity of braised meat, interferes with the reproduction and metabolism of microorganisms, and extends the shelf life of braised meat to a certain extent.

[0149] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A method for preparing vacuum low-temperature braised meat products, characterized in that, Includes the following steps: S1. Weigh out fresh and qualified meat segments, wash off surface impurities with water, and cut into evenly sized pieces after cleaning. S2. Place the meat pieces in a certain amount of marinating solution and marinate at room temperature for 2-6 hours to obtain marinated meat pieces; the marinating solution is prepared from 1-3% salt, 1-2% cooking wine, 1-3% arugula, and 1-2% xylitol; the mass ratio of the material to the solution in the marinating solution is 1:(0.5-2.5). S3. The marinated meat pieces and brine are placed in a vacuum packaging bag and vacuum-sealed using a vacuum sealing machine to obtain vacuum-packed meat pieces; the mass ratio of the marinated meat pieces to the brine is 1:(2-4). S4. Place the vacuum-packed meat pieces into a vacuum sous-vide cooking machine with the parameters adjusted, and braise them at a low temperature to obtain vacuum sous-vide braised meat.

2. The method for preparing vacuum low-temperature braised meat products according to claim 1, characterized in that, The brine formula in step S3 is as follows: 0.2-1.2% cinnamon, 0.1-1.0% Sichuan pepper, 0.15-0.4% angelica root, 0.2-0.3% cloves, 0.3-1.0% star anise, 0.15-0.3% cardamom, 0.15-0.4% amomum villosum, 0.15-0.6% fennel seeds, 0.1-0.2% bay leaves, 0.2-1.0% chili peppers, 0.4-1.0% black cardamom, 0.3-1.0% dried tangerine peel, 2.0-3.0% light soy sauce, 1.0-3.0% salt, 0.3%-0.6% monosodium glutamate, and the remainder is water.

3. The method for preparing vacuum low-temperature braised meat products according to claim 1, characterized in that, The method for preparing the brine in step S3 is as follows: weigh the seasonings in the brine formula and add them to a pot in water, bring to a boil over high heat, simmer over low heat for 30 minutes, turn off the heat, and cool to room temperature before use.

4. The method for preparing vacuum low-temperature braised meat products according to claim 1, characterized in that, The vacuum packaging conditions in step S3 are: vacuum degree -0.1MPa, vacuum time 30-40s, sealing temperature 120-180℃, sealing time 2-5s, and cooling time 4-10s.

5. The method for preparing vacuum low-temperature braised meat products according to claim 1, characterized in that, The conditions for vacuum low-temperature brining in step S4 are: brining temperature of 60-80℃ and brining time of 4-12h.

6. Vacuum-cooked low-temperature braised meat prepared by the preparation method according to any one of claims 1-5.

Images