Compound preservative for meat products based on natural substances and application of compound preservative

Abstract

The invention provides a compound preservative for meat products based on natural substances and application of the compound preservative. The compound preservative for the meat products comprises the following components in parts by weight: 10-35 parts of edible salt, 4-40 parts of ginger juice, 10-50 parts of natural fruit and vegetable fibers, 5-40 parts of amino acid, 4-30 parts of sodium bicarbonate and 10-45 parts of trehalose. The ingredients of the meat product compound preservative provided by the invention consist of natural substances, labels are clean and healthy, the healthy consumption concept of consumers is met, and the meat product compound preservative is rich in amino acids and dietary fibers, healthy in nutritional ingredients and easy to absorb by human bodies; the prefabricated conditioned meat prepared by adopting the compound preservative for the meat products has no special peculiar smell, the quality and structure characteristics of the meat products are effectively improved, and the product is tender and elastic in mouth feel and high in reduction degree.

Description

Technical Field

[0001] The invention belongs to the technical field of food preservatives, and relates to a compound preservative for meat products, and in particular to a compound preservative for meat products based on natural substances and application thereof. Background Art

[0002] Pre-prepared food is a convenient dish that uses modern science and technology and advanced equipment to replace traditional manual production methods with quantitative, standardized, mechanized and automated processing, pre-prepares the ingredients of the dish, simplifies the production steps, and is hygienically and scientifically packaged, and can be eaten directly by heating or steaming. Pre-prepared food can be divided into ready-to-eat food, ready-to-heat food, ready-to-cook food and ready-to-mix food.

[0003] During the processing of pre-prepared food products, there are often too many types of additives and too many amounts of additives; oxidation discoloration occurs during storage, transportation and sales; dehydration and desizing occur during use, and the quality deteriorates to varying degrees, thus affecting consumers' food safety. In response to these safety issues, researchers at home and abroad have developed a variety of preservation technologies to extend the shelf life of pre-prepared food products. Common preservation technologies include physical preservation, chemical preservation and natural preservation. Physical preservation includes high voltage, ultrasound, microwave radiation, pulsed electric field, plasma treatment, modified atmosphere packaging, etc., which can effectively improve quality and extend shelf life, but the operation is complicated, requires specific equipment, and is costly.

[0004] At present, chemical preservatives commonly used by various companies are phosphates, which can improve the water and oil holding capacity of muscles, reduce the cooking loss rate, and ensure the juiciness of products by adjusting the pH of meat products, increasing ionic strength, chelating metal ions, etc. In the food industry, it is widely used because of its low price and good water and oil holding capacity. However, excessive addition of phosphates will bring bad flavor to the product, and cause calcium loss in the human body, leading to calcium-phosphorus imbalance, increasing the burden on the kidneys, and causing cardiovascular and cerebrovascular diseases. With the improvement of consumers' health concepts, the tendency to purchase natural and clean-labeled foods is getting higher and higher. Reducing or removing phosphates in meat products has become a relatively active research field in meat processing.

[0005] Based on the concept of clean label, domestic and foreign researchers have found that starch, hydrophilic colloids, carbonates and other ingredients can replace some of the functions of phosphates. However, the complete use of natural substances still has a negative impact on the sensory properties and emulsification stability of the product, such as dryness and residue. It is still challenging to completely replace natural substances and ensure the quality and taste of meat products.

[0006] In summary, there is an urgent need to provide a natural preservative for pre-prepared dishes with a reasonable ratio, obvious synergistic effect and excellent preservation effect. Summary of the invention

[0007] The purpose of the present invention is to provide a meat product compound preservative based on natural substances and its application. The present invention improves the meat product yield rate and reduces the quality deterioration caused by the processing process by combining the natural meat product compound preservative and a unique pickling process, so that the product has a high degree of restoration, a fresh taste, and is nutritious and healthy.

[0008] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0009] In a first aspect, the present invention provides a compound preservative for meat products based on natural substances, characterized in that the compound preservative for meat products comprises the following ingredients in parts by weight: 10 to 35 parts of edible salt, 4 to 40 parts of ginger juice, 10 to 50 parts of natural fruit and vegetable fiber, 5 to 40 parts of amino acids, 4 to 30 parts of sodium bicarbonate and 10 to 45 parts of trehalose.

[0010] In the present invention, the ingredients of the meat product compound preservative are composed of natural substances, the label is clean and healthy, and the healthy consumption concept of consumers is met; the amino acids and natural fruit and vegetable fiber nutrients therein are healthy and easy to be absorbed by the human body.

[0011] Exemplarily, the weight proportion of the edible salt is 10 to 35 parts, for example, 10 parts, 15 parts, 20 parts, 25 parts, 30 parts or 35 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0012] The weight proportion of the ginger juice is 4 to 40 parts, for example, 4 parts, 8 parts, 15 parts, 21 parts, 28 parts, 32 parts, 35 parts, 37 parts or 40 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0013] The weight proportion of the natural fruit and vegetable fiber is 10 to 50 parts, for example, 10 parts, 14 parts, 23 parts, 34 parts, 40 parts or 50 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0014] The weight proportion of the amino acid is 5 to 40 parts, for example, 5 parts, 10 parts, 15 parts, 29 parts, 38 parts or 40 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0015] The weight proportion of the sodium bicarbonate is 4 to 30 parts, for example, 4 parts, 5.5 parts, 7 parts, 9.5 parts, 10 parts, 14 parts, 18 parts, 21 parts or 30 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0016] The weight proportion of the trehalose is 10 to 45 parts, for example, 10 parts, 14 parts, 21 parts, 37 parts, 40 parts or 45 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0017] As a preferred technical solution of the present invention, the amino acids include L-lysine and / or L-arginine.

[0018] Preferably, the natural fruit and vegetable fiber comprises any one of potato fiber, citrus fiber, pea fiber or psyllium husk fiber or a combination of at least two thereof. Typical but non-limiting combinations include: a combination of potato fiber and citrus fiber, a combination of potato fiber and pea fiber, a combination of potato fiber and psyllium husk fiber, a combination of citrus fiber, pea fiber and psyllium husk fiber,

[0019] Preferably, the preparation method of the ginger juice comprises: mixing fresh ginger and drinking water in a mass ratio of 1:1, and then crushing them with a crusher for 1 minute and filtering them for later use.

[0020] In a second aspect, the present invention provides an application of the meat product compound preservative based on natural substances provided in the first aspect, wherein the meat product compound preservative based on natural substances is used to prepare pre-prepared conditioned meat.

[0021] As a preferred technical solution of the present invention, the method for preparing the pre-prepared conditioned meat comprises the following steps:

[0022] (1) performing pre-treatment, deodorization treatment and desalination treatment on fresh meat in sequence to obtain deodorized meat slices;

[0023] (2) mixing the composite seasoning, the composite preservative for meat products, ice water and the deodorized meat slices obtained in step (1) and subjecting them to a first tumbling and kneading treatment; after mixing with starch, subjecting them to a second tumbling and kneading treatment, and then subjecting them to a third tumbling and kneading treatment, and freezing and storing the mixture to obtain the pre-prepared conditioned meat.

[0024] The present invention can effectively improve the structural characteristics of meat products by sequentially performing pre-treatment, deodorization treatment, desalination treatment and tumbling treatment, so that the obtained pre-prepared cooked meat has a tender and elastic taste and a high degree of restoration; and the obtained pre-prepared conditioned meat is easy to eat, does not require additional seasoning treatment, and can be lightly cooked immediately after thawing.

[0025] As a preferred technical feature of the present invention, the pre-treatment in step (1) includes segmentation, slicing, and soaking and rinsing performed in sequence.

[0026] Preferably, the solution used for soaking and rinsing includes water with a temperature of 0 to 5°C, for example, 0°C, 2°C, 2.5°C, 3°C, 3.5°C, 4°C, 4.5°C or 5°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0027] Preferably, the soaking and rinsing time is 10 to 60 minutes, for example, 10 minutes, 14 minutes, 28 minutes, 32 minutes, 46 minutes or 60 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0028] The reason why the present invention uses low-temperature water (0-5°C) to soak and rinse fresh meat is that: rinsing meat products at room temperature after slaughter will accelerate the autolysis of microorganisms and endogenous enzymes in the body, causing the freshness to drop rapidly; while soaking and rinsing fresh meat at ice temperature can effectively inhibit endogenous enzymes and microorganisms in meat products, improve lipid stability, and biological, chemical and physical changes are inhibited to a certain extent.

[0029] Preferably, the treatment liquid used for the deodorization treatment in step (1) comprises ice salt water.

[0030] Preferably, the salt content of the ice brine is 3-15wt%, for example, 3wt%, 6wt%, 7wt%, 9wt%, 11wt% or 15wt%, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0031] Preferably, the soaking time for the deodorization treatment in step (1) is 10-60 min, for example, it can be 10 min, 22 min, 35 min, 50 min or 60 min, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0032] The invention adopts high-concentration ice salt water to remove the fishy smell of fresh meat, because: the high-concentration salt solution can effectively control the oxidation rate and wash away the free amines and other substances with fishy smell in the meat, promote the combination of fish meat tissues through high-concentration salt water immersion, precipitate salt-soluble proteins, and make the fish slices white and translucent; if the salt content of the ice salt water is low, the water-soluble proteins, fishy smell substances, colored impurities and blood stains in the meat slices cannot be fully dissolved. In addition, the temperature of the ice salt water in the invention is 0°C.

[0033] Preferably, the treatment liquid used for the desalination treatment in step (1) comprises water with a temperature of 0 to 5°C, for example, 0°C, 2°C, 2.5°C, 3°C, 3.5°C, 4°C, 4.5°C or 5°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0034] Preferably, the rinsing time of the desalting treatment in step (1) is 20 to 100 min, for example, 20 min, 30 min, 50 min, 60 min, 70 min, 90 min or 100 min, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0035] As a preferred technical feature of the present invention, the compound seasoning in step (2) comprises the following ingredients in parts by weight: 15 to 50 parts of white sugar, 15 to 40 parts of monosodium glutamate, 1.0 to 3 parts of white pepper powder and 15 to 45 parts of rice wine.

[0036] Exemplarily, the content of the white sugar is 15 to 50 parts by weight, for example, 15 parts, 22 parts, 29 parts, 36 parts, 48 ​​parts or 50 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0037] The content of monosodium glutamate is 15 to 40 parts, for example, it can be 15 parts, 21 parts, 27 parts, 33 parts, 29 parts or 40 parts, but it is not limited to the listed values, and other values ​​not listed in the numerical range are also applicable;

[0038] The content of the white pepper powder is 1 to 3 parts, for example, it can be 1.0 part, 1.3 parts, 1.8 parts, 2.1 parts, 2.7 parts or 3 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0039] The content of the rice wine is 15 to 45 parts, for example, it can be 15 parts, 19 parts, 26 parts, 34 parts, 41 parts or 45 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0040] Preferably, the starch comprises any one of potato starch, tapioca starch or corn starch.

[0041] Preferably, the edible oil comprises any one of soybean oil, rapeseed oil or corn oil.

[0042] As a preferred technical feature of the present invention, the mass ratio of the compound seasoning to the deodorized meat slices is 2 to 5:100, for example, it can be 2:100, 2.5:100, 3.1:100, 3.7:100, 4.2:100 or 5:100, but is not limited to the listed values, and other values ​​not listed within the numerical range are equally applicable.

[0043] Preferably, the mass ratio of the meat product compound preservative to the deodorized meat slices is 3 to 7:100, for example, it can be 3:100, 3.5:100, 4.8:100, 5.2:100, 6.6:100 or 7:100, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0044] In the present invention, the mass ratio of the meat product compound preservative to the deodorized meat slices is 3 to 7:100. If the amount of the meat product compound preservative is too high, the color of the meat product will turn yellow and dark, the hardness will increase significantly, and the flavor brought by the amino acid itself will cover the characteristic flavor of the meat product, resulting in a decrease in sensory quality; if the amount is too low, the water holding capacity of the meat product will decrease, the cooking loss rate will decrease, and the meat product will have a slag-like and inelastic taste after cooking, which will seriously affect the product quality.

[0045] Preferably, the mass ratio of the ice water to the deodorized meat slices is 30-60:100, for example, it can be 30:100, 37:100, 41:100, 47:100, 53:100 or 60:100, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0046] Preferably, the mass ratio of starch to deodorized meat slices is 1 to 3:100, for example, it can be 1:100, 1.7:100, 2.9:100, 3.1:100, 3.3:100 or 3:100, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0047] Preferably, the mass ratio of the edible oil to the deodorized meat slices is 3 to 25:100, for example, it can be 3:100, 9:100, 16:100, 19:100, 24:100 or 25:100, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0048] As a preferred technical feature of the present invention, the first tumbling treatment, the second tumbling treatment and the third tumbling treatment all include vacuum tumbling and standing in sequence.

[0049] Preferably, the cavity temperature of the first tumbling treatment, the second tumbling treatment and the third tumbling treatment is 0-5°C, for example, it can be 0°C, 1°C, 2°C, 3°C, 4°C or 5°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0050] Preferably, the vacuum degree of the vacuum tumbling is 0.5-0.9 MPa, for example, 0.5 MPa, 0.75 MPa, 0.8 MPa, 0.85 MPa or 0.9 MPa, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0051] Preferably, the vacuum tumbling time of the first tumbling treatment is 5 to 20 minutes, for example, 5 minutes, 8 minutes, 11 minutes, 14 minutes, 17 minutes or 20 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0052] Preferably, the standing time of the first tumbling treatment is 4 to 15 minutes, for example, 4 minutes, 6 minutes, 8 minutes, 10 minutes, 12 minutes, 14 minutes or 15 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0053] Preferably, the vacuum tumbling time of the second tumbling treatment is 5 to 20 minutes, for example, 5 minutes, 8 minutes, 11 minutes, 14 minutes, 17 minutes or 20 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0054] Preferably, the standing time of the second tumbling treatment is 4 to 15 minutes, for example, 4 minutes, 6 minutes, 8 minutes, 10 minutes, 12 minutes, 14 minutes or 15 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0055] Preferably, the vacuum tumbling time of the third tumbling treatment is 3 to 15 minutes, for example, 3 minutes, 6 minutes, 9 minutes, 12 minutes or 15 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0056] Preferably, the standing time of the third tumbling treatment is 5 to 20 hours, for example, 5 hours, 9 hours, 11 hours, 14 hours, 19 hours or 20 hours, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0057] It is worth mentioning that the purpose of standing in the first tumbling and kneading treatment and the second tumbling and kneading treatment of the present invention is to place the meat product in a normal pressure environment, to achieve an environment where vacuum and pressure are alternately changed in the drum, to change the pressure difference between the inside and outside of the meat product, so that the marinating liquid periodically enters or is discharged more evenly in the tissue structure of the meat block, to prevent uneven tumbling and kneading of the meat product, excessive leakage of nutrients in the tissue and reduced yield, and to improve the marinating efficiency; the standing in the third tumbling and kneading treatment is to perform a standing treatment after mixing and kneading all the main ingredients and auxiliary ingredients of the conditioned meat product, the purpose of which is to allow the marinating liquid in the environment to more fully and evenly enter the tissue gap of the meat product, so that the muscle can be fully hydrated and reach a balance, so that the meat is more tender and elastic, and the taste is richer.

[0058] In addition, the first tumbling treatment, the second tumbling treatment and the third tumbling treatment are performed at low temperature and normal pressure (0 to 5° C.).

[0059] As a preferred technical feature of the present invention, the fresh meat includes fresh fish meat.

[0060] As a preferred technical feature of the present invention, the preparation method of the pre-prepared conditioned meat provided in the second aspect of the present invention comprises the following steps:

[0061] (1) performing pre-treatment, deodorization treatment and desalination treatment on fresh meat in sequence to obtain deodorized meat slices;

[0062] The pretreatment includes segmentation, slicing and immersion rinsing in water at a temperature of 0 to 5°C for 10 to 60 minutes.

[0063] The deodorization treatment comprises: soaking in ice salt water with a salt content of 3 to 15 wt% for 10 to 60 minutes;

[0064] The desalination treatment comprises: rinsing with water at a temperature of 0 to 5° C. for 20 to 100 minutes;

[0065] (2) mixing the composite seasoning, the composite preservative for meat products, ice water and the deodorized meat slices obtained in step (1) and performing a first tumbling and kneading process; after mixing with starch, performing a second tumbling and kneading process, and then mixing with edible oil and performing a third tumbling and kneading process, and freezing and storing to obtain the pre-prepared conditioned meat;

[0066] The mass ratio of the compound seasoning to the deodorized meat slices is 2 to 5:100; the mass ratio of the compound meat preservative to the deodorized meat slices is 3 to 7:100; the mass ratio of the ice water to the deodorized meat slices is 30 to 60:100; the mass ratio of the starch to the deodorized meat slices is 1 to 3:100; the mass ratio of the edible oil to the deodorized meat slices is 3 to 25:100;

[0067] The first tumbling process, the second tumbling process and the third tumbling process all include vacuum tumbling and standing in sequence, the cavity temperature of the first tumbling process, the second tumbling process and the third tumbling process is 0-5°C; the vacuum degree of the vacuum tumbling is 0.5-0.9MPa;

[0068] The vacuum tumbling time of the first tumbling treatment is 5 to 20 minutes, and the standing time is 4 to 15 minutes; the vacuum tumbling time of the second tumbling treatment is 5 to 20 minutes, and the standing time is 4 to 15 minutes; the vacuum tumbling time of the third tumbling treatment is 3 to 15 minutes, and the standing time is 5 to 20 hours.

[0069] Compared with the prior art, the present invention has the following beneficial effects:

[0070] (1) The ingredients of the meat product compound preservative provided by the present invention are all composed of natural substances, and the label is clean and healthy, which meets the healthy consumption concept of consumers;

[0071] (2) The meat product composite preservative provided by the present invention is rich in amino acids and dietary fiber, has healthy nutrients, and is easily absorbed by the human body;

[0072] (3) The pre-prepared conditioned meat prepared by using the meat product composite preservative provided by the present invention has no special odor, effectively improves the quality and structural characteristics of the meat product, and the product has a tender and elastic taste and a high degree of restoration;

[0073] (4) The pre-prepared conditioned meat prepared by using the meat product composite preservative provided by the present invention is easy to eat, does not require additional seasoning, and can be cooked immediately after thawing. DETAILED DESCRIPTION

[0074] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0075] Example 1

[0076] The present embodiment provides a compound preservative for meat products based on natural substances, which comprises the following ingredients in parts by weight: 18.5 parts of edible salt, 9.3 parts of ginger juice, 27.8 parts of natural fruit and vegetable fiber, 16.7 parts of amino acids, 9.3 parts of sodium bicarbonate and 18.5 parts of trehalose.

[0077] The amino acids include 7.4 parts of L-lysine and 9.3 parts of L-arginine; and the natural fruit and vegetable fiber is potato fiber.

[0078] Example 2

[0079] The present embodiment provides a compound preservative for meat products based on natural substances, which comprises the following ingredients in parts by weight: 35 parts of edible salt, 40 parts of ginger juice, 50 parts of natural fruit and vegetable fiber, 40 parts of amino acids, 30 parts of sodium bicarbonate and 45 parts of trehalose.

[0080] The amino acid is L-arginine; the natural fruit and vegetable fiber is a combination of potato fiber, pea fiber and psyllium husk fiber.

[0081] Example 3

[0082] The present embodiment provides a meat product compound preservative based on natural substances, which comprises the following ingredients in parts by weight: 10 parts of edible salt, 4 parts of ginger juice, 10 parts of natural fruit and vegetable fiber, 5 parts of amino acids, 4 parts of sodium bicarbonate and 10 parts of trehalose.

[0083] The amino acid is L-lysine; the natural fruit and vegetable fiber is citrus fiber.

[0084] Comparative Example 1

[0085] This comparative example provides a meat product compound preservative based on natural substances, and the difference between the meat product compound preservative and Example 1 is only that:

[0086] In this comparative example, the weight portion of natural fruit and vegetable fiber is adjusted to 1 part.

[0087] Comparative Example 2

[0088] This comparative example provides a meat product compound preservative based on natural substances, and the difference between the meat product compound preservative and Example 1 is only that:

[0089] In this comparative example, the weight proportion of natural fruit and vegetable fibers is adjusted to 70 parts.

[0090] Comparative Example 3

[0091] This comparative example provides a meat product compound preservative based on natural substances, and the difference between the meat product compound preservative and Example 1 is only that:

[0092] In this comparative example, the weight portion of amino acid is adjusted to 1 part.

[0093] Comparative Example 4

[0094] This comparative example provides a meat product compound preservative based on natural substances, and the difference between the meat product compound preservative and Example 1 is only that:

[0095] In this comparative example, the weight parts of amino acids are adjusted to 60 parts.

[0096] Comparative Example 5

[0097] The comparative example provides a composite preservative for meat products, which comprises the following ingredients: sodium bicarbonate, sodium carbonate, sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate.

[0098] The compound preservative described in this comparative example comes from Qingdao Tester Technology Co., Ltd.

[0099] Application Example 1

[0100] This application example provides a method for preparing pre-prepared conditioned meat using the meat product composite preservative provided in Example 1, the method comprising the following steps:

[0101] (1) performing pre-treatment, deodorization treatment and desalination treatment on fresh meat in sequence to obtain deodorized meat slices;

[0102] The pretreatment includes segmentation, slicing and immersion and rinsing in water at 0°C for 30 minutes.

[0103] The deodorization treatment comprises: soaking in ice salt water with a salt content of 8 wt% for 20 minutes;

[0104] The desalination treatment comprises: rinsing with water at a temperature of 0°C for 80 minutes;

[0105] (2) mixing the composite seasoning, the composite preservative for meat products, ice water and the deodorized meat slices obtained in step (1) and performing a first tumbling and kneading process; after mixing with starch, performing a second tumbling and kneading process, and then mixing with edible oil and performing a third tumbling and kneading process, and freezing and storing to obtain the pre-prepared conditioned meat;

[0106] The mass ratio of the compound seasoning to the deodorized meat slices is 2.85:100; the mass ratio of the compound meat preservative to the deodorized meat slices is 5.4:100; the mass ratio of ice water to the deodorized meat slices is 40:100; the mass ratio of potato starch to the deodorized meat slices is 2:100; the mass ratio of soybean oil to the deodorized meat slices is 7:100; the compound seasoning includes the following ingredients in parts by weight: 35 parts of white sugar, 28 parts of monosodium glutamate, 1.8 parts of white pepper powder and 35 parts of rice wine;

[0107] The first tumbling process, the second tumbling process and the third tumbling process all include vacuum tumbling and standing in sequence, the cavity temperature of the first tumbling process, the second tumbling process and the third tumbling process is 4° C.; the vacuum degree of the vacuum tumbling is 0.9 MPa;

[0108] The vacuum tumbling time of the first tumbling treatment is 10 minutes, and the standing time is 4 minutes; the vacuum tumbling time of the second tumbling treatment is 5 minutes, and the standing time is 5 minutes; the vacuum tumbling time of the third tumbling treatment is 3 minutes, and the standing time is 14 hours.

[0109] Application Example 2

[0110] This application example provides a method for preparing pre-prepared conditioned meat using the meat product composite preservative provided in Example 2, the method comprising the following steps:

[0111] (1) performing pre-treatment, deodorization treatment and desalination treatment on fresh meat in sequence to obtain deodorized meat slices;

[0112] The pretreatment includes segmentation, slicing and immersion and rinsing in water at 2°C for 60 minutes.

[0113] The deodorization treatment comprises: soaking in ice salt water with a salt content of 3 wt% for 60 minutes;

[0114] The desalination treatment comprises: rinsing with water at a temperature of 2° C. for 100 minutes;

[0115] (2) mixing the composite seasoning, the composite preservative for meat products, ice water and the deodorized meat slices obtained in step (1) and performing a first tumbling and kneading process; after mixing with starch, performing a second tumbling and kneading process, and then mixing with edible oil and performing a third tumbling and kneading process, and freezing and storing to obtain the pre-prepared conditioned meat;

[0116] The mass ratio of the compound seasoning to the deodorized meat slices is 5:100; the mass ratio of the compound meat preservative to the deodorized meat slices is 7:100; the mass ratio of ice water to the deodorized meat slices is 60:100; the mass ratio of cassava starch to the deodorized meat slices is 3:100; the mass ratio of corn oil to the deodorized meat slices is 25:100; the compound seasoning includes the following ingredients in parts by weight: 30 parts of white sugar, 25 parts of monosodium glutamate, 1.5 parts of white pepper powder and 30 parts of rice wine;

[0117] The first tumbling process, the second tumbling process and the third tumbling process all include vacuum tumbling and standing in sequence, the cavity temperature of the first tumbling process, the second tumbling process and the third tumbling process is 0° C.; the vacuum degree of the vacuum tumbling is 0.7 MPa;

[0118] The vacuum tumbling time of the first tumbling treatment is 20 minutes, and the standing time is 15 minutes; the vacuum tumbling time of the second tumbling treatment is 3 minutes, and the standing time is 15 minutes; the vacuum tumbling time of the third tumbling treatment is 15 minutes, and the standing time is 20 hours.

[0119] Application Example 3

[0120] This application example provides a method for preparing pre-prepared conditioned meat using the meat product compound preservative provided in Example 3, the method comprising the following steps:

[0121] (1) performing pre-treatment, deodorization treatment and desalination treatment on fresh meat in sequence to obtain deodorized meat slices;

[0122] The pretreatment includes segmentation, slicing and immersion and rinsing in water at a temperature of 5°C for 10 minutes.

[0123] The deodorization treatment comprises: soaking in ice salt water with a salt content of 15wt% for 10min;

[0124] The desalination treatment comprises: rinsing with water at a temperature of 5°C for 20 minutes;

[0125] (2) mixing the composite seasoning, the composite preservative for meat products, ice water and the deodorized meat slices obtained in step (1) and performing a first tumbling and kneading process; after mixing with corn starch, performing a second tumbling and kneading process, and then mixing with rapeseed oil and performing a third tumbling and kneading process, and freezing and storing to obtain the pre-prepared conditioned meat;

[0126] The mass ratio of the compound seasoning to the deodorized meat slices is 2100; the mass ratio of the compound meat preservative to the deodorized meat slices is 3:100; the mass ratio of ice water to the deodorized meat slices is 30:100; the mass ratio of corn starch to the deodorized meat slices is 1:100; the mass ratio of rapeseed oil to the deodorized meat slices is 3:100; the compound seasoning includes the following ingredients in parts by weight: 40 parts of white sugar, 30 parts of monosodium glutamate, 2.5 parts of white pepper powder and 40 parts of rice wine;

[0127] The first tumbling process, the second tumbling process and the third tumbling process all include vacuum tumbling and standing in sequence, the cavity temperature of the first tumbling process, the second tumbling process and the third tumbling process is 5° C.; the vacuum degree of the vacuum tumbling is 0.8 MPa;

[0128] The vacuum tumbling time of the first tumbling treatment is 5 minutes, and the standing time is 4 minutes; the vacuum tumbling time of the second tumbling treatment is 5 minutes, and the standing time is 4 minutes; the vacuum tumbling time of the third tumbling treatment is 3 minutes, and the standing time is 5 hours.

[0129] Application Example 4

[0130] This application example provides a method for preparing pre-prepared conditioned meat using the meat product compound preservative provided in Example 1. The method differs from Application Example 1 only in that:

[0131] In this application example, the salt content of the ice brine in the deodorization treatment in step (1) is adjusted to 0 wt%.

[0132] Application Example 5

[0133] This application example provides a method for preparing pre-prepared conditioned meat using the meat product compound preservative provided in Example 1. The method differs from Application Example 1 only in that:

[0134] In this application example, the temperature of the water used in the soaking, rinsing and desalting treatment in step (1) is adjusted to 30°C.

[0135] Application Example 6

[0136] This application example provides a method for preparing pre-prepared conditioned meat using the meat product compound preservative provided in Example 1. The method differs from Application Example 1 only in that:

[0137] In this application example, the mass ratio of the meat product compound preservative to the deodorized meat slices in step (2) is adjusted to 1:100.

[0138] Application Example 7

[0139] This application example provides a method for preparing pre-prepared conditioned meat using the meat product compound preservative provided in Example 1. The method differs from Application Example 1 only in that:

[0140] In this application example, the mass ratio of the meat product compound preservative to the deodorized meat slices in step (2) is adjusted to 20:100.

[0141] Application Example 8

[0142] This application example provides a method for preparing pre-prepared conditioned meat using the meat product compound preservative provided in Example 1. The method differs from Application Example 1 only in that:

[0143] In this application example, step (2) is adjusted as follows: the mixed compound seasoning, the compound preservative for meat products, ice water, starch, edible oil and the deodorized meat slices obtained in step (1) are tumbled and kneaded at 4° C. and 0.9 MPa vacuum conditions for 50 minutes, and then allowed to stand for 14 hours.

[0144] Comparative Application Examples 1-5

[0145] A method for preparing pre-prepared conditioned meat using the meat product compound preservative provided in Comparative Examples 1-5, the method being the same as that in Application Example 1.

[0146] Performance testing:

[0147] After the pre-prepared prepared meat provided in the above application examples and comparative application examples was frozen and stored for 30 days, the moisture content, ripening rate and sensory evaluation satisfaction of the fish fillets were measured, and the results are shown in Table 2;

[0148] The moisture content was determined by the direct drying method in GB5009.3-2016 "National Food Safety Standard for Determination of Moisture in Food", and each group of samples was measured three times in parallel.

[0149]

[0150] The taste satisfaction evaluation includes the taste of fish fillet, meat elasticity, hardness, etc., and the evaluation criteria are shown in Table 1; TOP3B is: the percentage of people who scored 7-9 points in the total number of test participants.

[0151] Table 1

[0152]

[0153] Table 2

[0154]

[0155] According to Table 2, we can know the following points:

[0156] (1) Comprehensive analysis of application examples 1-3 shows that the pre-prepared conditioned meat obtained by using the preservative and pickling method provided by the present invention has a higher moisture content, indicating that the method provided by the present invention can effectively inhibit the loss of moisture content in the pre-prepared conditioned meat and improve the water retention of fish meat;

[0157] In addition, the taste satisfaction of the obtained pre-prepared conditioned meat is relatively high, indicating that the method provided by the present invention can meet the needs of consumers for pre-prepared dishes;

[0158] (2) Comprehensive analysis of Application Examples 1 and Application Examples 4-5 shows that the treatment of the deodorized meat slices obtained in step (1) will affect the taste of the obtained pre-prepared conditioned meat;

[0159] When the salt content of the ice brine in the deodorization process is low, the fishy smell compounds such as δ-aminovaleric acid, δ-aminovaleraldehyde and hexahydroxypyridine in the fish skin mucus will not be fully dissolved, the blood stains in the tissues cannot be fully removed, the fish meat enzyme activity is high, and the color is not white enough; when the temperature of the water used in the soaking, rinsing and desalting process is high, the endogenous enzymes in the tissues will be active, the tissues will be decomposed, the fish fillets will soften, and the fat oxidation will be accelerated, which will promote the production of fishy smell substances;

[0160] (3) Comprehensive analysis of Application Example 1 and Application Examples 6-7 shows that the amount of the meat product composite preservative used will affect the taste and water retention of the obtained pre-prepared conditioned meat;

[0161] When the dosage of the meat product compound preservative is too high, the hardness will increase significantly, the elasticity will decrease, the special flavor of amino acids will be prominent, the surface will gradually turn light yellow, and too much powder residue will remain on the surface, affecting the sensory organs; when the dosage of the meat product compound preservative is too low, the water holding capacity will be seriously reduced, the surface of the fish fillet will turn red and dark, and the taste will be slagy and lose tenderness and elasticity;

[0162] (4) Comprehensive analysis of Application Example 1 and Application Example 8 shows that the tumbling process in step (2) will affect the taste and water retention of the obtained pre-prepared conditioned meat;

[0163] When the main ingredients and auxiliary ingredients are mixed at one time and then tumbled, the meat products will absorb the main ingredients and auxiliary ingredients less evenly during the tumbling process, and the tissue will not be able to withstand the high vacuum tumbling intensity for a long time, which will destroy the tissue stress of fresh meat to a certain extent, resulting in a soft taste of the prepared meat.

[0164] (5) Comprehensive analysis of Application Example 1 and Comparative Application Examples 1-4 shows that changes in the content of the preservative will affect the taste and water retention of the resulting pre-prepared conditioned meat;

[0165] When the content of natural fruit and vegetable fiber is too high, there will be too much powder residue on the surface of meat products, and the dietary fiber cannot be fully dissolved in equal proportions of water, affecting the sensory perception of conditioned meat. If it is too low, the water absorption performance cannot meet the water holding effect of meat products. After freezing, the moisture content and cooking loss rate of meat products will decrease, and the taste will be slagy and soft.

[0166] When the amino acid content is too high, the surface of the meat product will turn yellow and the amino acid characteristic flavor will be prominent. When it is too low, the pH will not be able to effectively deviate from the isoelectric point of the meat protein, the water holding capacity between tissues will decrease, and the taste will be slagy.

[0167] (6) Comprehensive analysis of Application Example 1 and Comparative Application Example 5 shows that the prepared meat using the phosphorus-containing preservative provided in Comparative Example 5 as an auxiliary material has the characteristics of tender and elastic fish meat and high degree of restoration, and is widely used in enterprises. However, the state has strict restrictions on phosphates in meat products containing phosphorus-containing preservatives. Excessive intake will lead to an imbalance in the calcium-phosphorus ratio in the human body, and excessive addition will bring a metallic astringent taste to the product, causing adverse sensory perception.

[0168] In summary, the meat product compound preservative ingredients provided by the present invention are composed of natural substances, have clean and healthy labels, meet consumers' healthy consumption concepts, are rich in amino acids and dietary fiber, have healthy nutrients, and are easily absorbed by the human body; the prefabricated conditioned meat prepared by using the meat product compound preservative has no special odor, effectively improves the quality and structural characteristics of meat products, and the product has a tender and elastic taste and a high degree of restoration.

[0169] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A meat product compound preservative based on natural substances, characterized in that: The meat product compound preservative comprises the following ingredients in parts by weight: 10 to 35 parts of edible salt, 4 to 40 parts of ginger juice, 10 to 50 parts of natural fruit and vegetable fibers, 5 to 40 parts of amino acids, 4 to 30 parts of sodium bicarbonate and 10 to 45 parts of trehalose.

2. The meat product compound preservative based on natural substances according to claim 1, characterized in that: The amino acids include L-lysine and / or L-arginine; Preferably, the natural fruit and vegetable fiber comprises any one of potato fiber, citrus fiber, pea fiber or psyllium husk fiber, or a combination of at least two thereof.

3. An application of the meat product compound preservative based on natural substances as claimed in claim 1 or 2, characterized in that: The meat product composite preservative based on natural substances is used for preparing pre-prepared conditioned meat.

4. The use according to claim 3, characterized in that: The preparation method of the pre-prepared conditioned meat comprises the following steps: (1) performing pre-treatment, deodorization treatment and desalination treatment on fresh meat in sequence to obtain deodorized meat slices; (2) mixing the composite seasoning, the composite preservative for meat products, ice water and the deodorized meat slices obtained in step (1) and performing a first tumbling and kneading treatment; After the starch is mixed, a second tumbling and kneading process is performed, and then edible oil is mixed, and a third tumbling and kneading process is performed. After frozen storage, the pre-prepared conditioned meat is obtained.

5. The use according to claim 4, characterized in that: The pre-treatment in step (1) includes segmentation, slicing, and soaking and rinsing in sequence; Preferably, the solution used for soaking and rinsing comprises water at a temperature of 0 to 5°C; Preferably, the soaking and rinsing time is 10 to 60 minutes; Preferably, the treatment liquid used for the deodorization treatment in step (1) comprises ice salt water; Preferably, the salt content of the ice brine is 3 to 15 wt%; Preferably, the soaking time of the deodorization treatment in step (1) is 10 to 60 minutes; Preferably, the treatment liquid used for the desalination treatment in step (1) comprises water at a temperature of 0 to 5°C; Preferably, the rinsing time of the desalting treatment in step (1) is 20 to 100 minutes.

6. The use according to claim 4 or 5, characterized in that: The compound seasoning in step (2) comprises the following ingredients in parts by weight: 15 to 50 parts of white sugar, 15 to 40 parts of monosodium glutamate, 1.0 to 3 parts of white pepper powder and 15 to 45 parts of rice wine; Preferably, the starch comprises any one of potato starch, tapioca starch or corn starch; Preferably, the edible oil comprises any one of soybean oil, rapeseed oil or corn oil.

7. The use according to any one of claims 4 to 6, characterized in that: The mass ratio of the compound seasoning to the deodorized meat slices is 2 to 5:100; Preferably, the mass ratio of the meat product compound preservative to the deodorized meat slices is 3 to 7:100; Preferably, the mass ratio of the ice water to the deodorized meat slices is 30-60:100; Preferably, the mass ratio of the starch to the deodorized meat slices is 1 to 3:100; Preferably, the mass ratio of the edible oil to the deodorized meat slices is 3 to 25:

100.

8. The use according to any one of claims 4 to 7, characterized in that: The first tumbling process, the second tumbling process and the third tumbling process all include vacuum tumbling and standing in sequence; Preferably, the cavity temperatures of the first tumbling process, the second tumbling process and the third tumbling process are all 0-5°C; Preferably, the vacuum degree of the vacuum tumbling is 0.5-0.9 MPa; Preferably, the vacuum tumbling time of the first tumbling treatment is 5 to 20 minutes; Preferably, the standing time of the first tumbling treatment is 4 to 15 minutes; Preferably, the vacuum tumbling time of the second tumbling treatment is 5 to 20 minutes; Preferably, the second tumbling treatment is performed for a standing time of 4 to 15 minutes; Preferably, the vacuum tumbling time of the third tumbling treatment is 3 to 15 minutes; Preferably, the standing time of the third tumbling treatment is 5 to 20 hours.

9. The use according to any one of claims 4 to 8, characterized in that: The fresh meat includes fresh fish.

10. The use according to any one of claims 4 to 9, characterized in that: The preparation method of the pre-prepared conditioned meat comprises the following steps: (1) performing pre-treatment, deodorization treatment and desalination treatment on fresh meat in sequence to obtain deodorized meat slices; The pretreatment includes segmentation, slicing and immersion rinsing in water at a temperature of 0 to 5°C for 10 to 60 minutes. The deodorization treatment comprises: soaking in ice salt water with a salt content of 3 to 15 wt% for 10 to 60 minutes; The desalination treatment comprises: rinsing with water at a temperature of 0 to 5° C. for 20 to 100 minutes; (2) mixing the composite seasoning, the composite preservative for meat products, ice water and the deodorized meat slices obtained in step (1) and performing a first tumbling and kneading process; after mixing with starch, performing a second tumbling and kneading process, and then mixing with edible oil and performing a third tumbling and kneading process, and freezing and storing to obtain the pre-prepared conditioned meat; The mass ratio of the compound seasoning to the deodorized meat slices is 2 to 5:100; the mass ratio of the compound meat preservative to the deodorized meat slices is 3 to 7:100; the mass ratio of the ice water to the deodorized meat slices is 30 to 60:100; the mass ratio of the starch to the deodorized meat slices is 1 to 3:100; the mass ratio of the edible oil to the deodorized meat slices is 3 to 25:100; The first tumbling process, the second tumbling process and the third tumbling process all include vacuum tumbling and standing in sequence, the cavity temperature of the first tumbling process, the second tumbling process and the third tumbling process is 0-5°C; the vacuum degree of the vacuum tumbling is 0.5-0.9MPa; The vacuum tumbling time of the first tumbling treatment is 5 to 20 minutes, and the standing time is 4 to 15 minutes; the vacuum tumbling time of the second tumbling treatment is 5 to 20 minutes, and the standing time is 4 to 15 minutes; the vacuum tumbling time of the third tumbling treatment is 3 to 15 minutes, and the standing time is 5 to 20 hours.

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