Processing technology of canned meat product through cooperation of ultrahigh pressure and lysozyme

Abstract

The invention relates to a processing method for enhancing the corrosion resistance of a meat filling product. The method mainly comprises the following steps: pretreating raw materials, pickling, mincing, rolling, filling, steaming and baking, smoking, packaging, sterilizing and the like. An ultrahigh-pressure sterilization method is adopted to cooperate with the effect of lysozyme, so that the anti-corrosion performance of the product is further enhanced, and the food safety is ensured. The pressure intensity of the ultrahigh pressure is 100-500Mpa, and the mass ratio of the lysozyme to the meat material is (1: 10000)-(1: 5000). The method is characterized in that lysozyme is introduced in the pickling process and combined with an ultrahigh-pressure sterilization technology, due to the synergistic effect of the lysozyme and the ultrahigh-pressure sterilization technology, the shelf life of the canned meat product is effectively prolonged, no toxic residue exists in a human body due to the combination of natural components and physical treatment, and the natural flavor and taste of the product are not affected. The canned meat product prepared by the method is rich in nutrition and tender and smooth in taste, and has remarkable technical advantages and market promotion value.

Description

Technical Field

[0001] The invention relates to the technical field of meat canned products, and in particular to a processing technology of meat canned products using ultra-high pressure and lysozyme. Background Art

[0002] With the rapid growth of the global economy and the significant acceleration of the pace of life, consumers are increasingly demanding convenient, delicious and nutritious foods. Among them, ready-to-eat meat products have won wide favor in the market due to their convenience of opening the bag and their unique flavor and taste. However, this type of product faces severe challenges in the circulation and storage stages: microbial contamination has become the main culprit for product spoilage. In view of the activeness of microbial activities and their adverse effects on food quality, the development of efficient antiseptic strategies to inhibit microbial reproduction and extend the shelf life of products has become a key task in the field of contemporary food preservation technology. At present, some products that improve the antiseptic properties of meat products have appeared in the domestic market. CN108887552A discloses a processing method for improving the antiseptic properties of meat products, which improves the shelf life of meat products by spraying lysozyme solution. CN118222009A discloses a degradable composite antibacterial packaging film containing the antibacterial peptide Garviecin LG34, which improves the shelf life of meat products through the antibacterial packaging film. CN117643324A discloses a method for sterilizing low-temperature meat products using superheated steam, thereby increasing the shelf life of low-temperature meat products by using hot steam. CN117084292A discloses a composite plant preservative, a preparation method, and its application in the preservation of meat products. The above four methods all claim to specifically increase the shelf life of meat products, but have the following defects: (1) The production cost of raw materials is high, which is not conducive to promotion and application; (2) The production process is complicated and difficult to process; (3) The antibacterial pathway is single, and the antiseptic effect is questionable; (4) No application test has been conducted on meat canned products, and the application effect is questionable. Whether the process involved is suitable for meat canned products remains to be verified. Summary of the invention

[0003] The purpose of the present invention is to provide a meat canned product processing technology of ultra-high pressure synergistic lysozyme, through the ultra-high pressure synergistic lysozyme technology, without damaging the sensory quality of the meat canned product, the anti-corrosion property of the meat canned product is improved and the shelf life is extended.

[0004] The high pressure lysozyme-assisted meat canned product processing technology of the present invention comprises the following steps: S1: Pretreatment: select high-quality meat raw materials and perform pretreatment such as cleaning, skinning or deboning.

[0005] S2: Marinating: marinating the pretreated meat with lysozyme and other ingredients according to a mass ratio to improve the antiseptic properties.

[0006] S3: Mincing and stirring: mince the marinated meat into appropriate particle size and stir thoroughly to ensure that the lysozyme is evenly distributed.

[0007] S4: Tumbling and kneading: Tumbling and kneading the mixed meat to improve the meat structure and promote uniform flavor.

[0008] S5: Stuffing: Stuff the rolled and kneaded meat into casings or molds to form the initial shape of the stuffed meat product.

[0009] S6: Steaming, roasting and smoking: The canned meat products are steamed and roasted to mature and initially sterilize them, and then smoked to enhance the flavor.

[0010] S7: Sterilization: Use ultra-high pressure technology to efficiently sterilize products after steaming, baking and smoking, combined with the preservative effect of lysozyme to ensure the safety and sterility of the products.

[0011] S8: Cooling and packaging: The sterilized product is quickly cooled and vacuum packed to extend the shelf life.

[0012] Furthermore, the meat raw material in step S1 is one or more of livestock meat, poultry meat, fish, shrimp, crab and shellfish meat.

[0013] Furthermore, the mass ratio of lysozyme to meat in step S2 is 1:10000 to 1:5000.

[0014] Furthermore, the ultra-high pressure in step S7 is 100-500 MPa, and the pressure treatment time is 10-20 min.

[0015] Compared with the prior art, the ultra-high pressure synergistic lysozyme meat product processing technology of the present invention combines ultra-high pressure technology and lysozyme technology to synergistically inhibit bacteria and extend the shelf life of meat products. It has the following advantages: Compared with ordinary sterilization methods, the ultra-high pressure synergistic lysozyme sterilization method has the following three main advantages in meat products: high sensory quality, avoiding nutritional loss and flavor changes that may be caused by traditional heat sterilization, and ensuring the quality of meat products. Highly efficient preservation, due to the synergistic effect of ultra-high pressure and lysozyme, it can more thoroughly kill and inhibit the growth and reproduction of microorganisms, thereby significantly extending the shelf life of meat products. High safety, no chemical additives or preservatives are used, so it meets the pursuit of health and safety of modern consumers. DETAILED DESCRIPTION

[0016] The present invention is further described below in conjunction with the specific examples of the specification, but the examples do not limit the present invention in any form. Unless otherwise specified, the raw materials and equipment used in the present invention are conventional raw materials and equipment in the art. Example

[0017] A meat canned product processing technology using ultra-high pressure lysozyme, using pork hind leg meat as raw material, comprising the following steps: S1: Pretreatment: select high-quality pork hind leg meat and perform pretreatment such as washing, skinning or bone removal.

[0018] S2: marinating: marinating the pretreated pork hind leg meat with lysozyme and other ingredients according to a mass ratio, wherein the mass ratio of lysozyme to pork hind leg is 1:5000.

[0019] S3: Mincing and stirring: mince the marinated meat into appropriate particle size and stir thoroughly to ensure that the lysozyme is evenly distributed.

[0020] S4: Tumbling and kneading: Tumbling and kneading the mixed meat to improve the meat structure and promote uniform flavor.

[0021] S5: Stuffing: Stuff the rolled and kneaded meat into casings or molds to form the initial shape of the stuffed meat product.

[0022] S6: Steaming, roasting and smoking: The canned meat products are steamed and roasted to mature and initially sterilize them, and then smoked to enhance the flavor.

[0023] S7: Sterilization: Use ultra-high pressure technology to efficiently sterilize the products after steaming, baking and smoking. The ultra-high pressure pressure is 200Mpa and the pressure treatment time is 15min.

[0024] S8: Cooling and packaging: The sterilized product is quickly cooled and vacuum packed to extend the shelf life.

[0025] After testing, it was found that Listeria monocytogenes in the finished product was completely killed. Example

[0026] A meat canned product processing technology using ultra-high pressure lysozyme, using pork belly as raw material, comprises the following steps: S1: Pretreatment: select high-quality pork hind leg meat and perform pretreatment such as washing, skinning or bone removal.

[0027] S2: marinating: marinating the pretreated pork belly with lysozyme and other ingredients according to a mass ratio, wherein the mass ratio of lysozyme to pork hind leg is 1:10000.

[0028] S3: Mincing and stirring: mince the marinated meat into appropriate particle size and stir thoroughly to ensure that the lysozyme is evenly distributed.

[0029] S4: Tumbling and kneading: Tumbling and kneading the mixed meat to improve the meat structure and promote uniform flavor.

[0030] S5: Stuffing: Stuff the rolled and kneaded meat into casings or molds to form the initial shape of the stuffed meat product.

[0031] S6: Steaming, roasting and smoking: The canned meat products are steamed and roasted to mature and initially sterilize them, and then smoked to enhance the flavor.

[0032] S7: Sterilization: Use ultra-high pressure technology to efficiently sterilize the products after steaming, baking and smoking. The ultra-high pressure pressure is 100Mpa, 200Mpa, and 500Mpa respectively, and the pressure treatment time is 15 minutes.

[0033] S8: Cooling and packaging: The sterilized product is quickly cooled and vacuum packed to extend the shelf life.

[0034] After testing, the mortality rate of Listeria monocytogenes in the finished products is shown in Table 1.

[0035] Table 1 Effects of different ultrahigh pressure treatments on the mortality of Listeria monocytogenes pressure 100MPa 200MPa 500MPa Listeria monocytogenes mortality rate 77.2% 91.5% 100% Embodiment 3: According to the process in Example 1, the samples were stored at room temperature in a dark environment, and samples were taken every 2 weeks to measure the changes in microorganisms, and the number of measurement weeks was 12 weeks.

[0036] The microbiological results of the samples during storage are shown in Table 2.

[0037] Table 2 Effects of ultrahigh pressure combined with lysozyme on the growth of total bacteria in canned meat products during storage at room temperature Week Total colony count (CFU / g) 1 10 2 10 3 10 4 10 5 10 6 100 7 100 8 100 9 100 10 100 11 100 12 1000

Claims

1. A meat canned product processing technology using ultra-high pressure and lysozyme, characterized in that: The ultra-high pressure lysozyme-assisted meat canned product processing technology comprises the following steps: S1: Pretreatment: select high-quality meat raw materials and perform pretreatment such as cleaning, skinning or deboning. 2.S2: Marinating: marinating the pre-treated meat with lysozyme and other ingredients in a mass ratio to improve the antiseptic properties. 3.S3: Mincing and stirring: mince the marinated meat into appropriate particle size and stir thoroughly to ensure even distribution of lysozyme. 4.S4: Tumbling and kneading: Tumbling and kneading the mixed meat to improve the meat structure and promote uniform flavor. 5.S5: Stuffing: Stuff the rolled and kneaded meat into casings or molds to form the initial shape of the stuffed meat product. 6.S6: Steaming, roasting and smoking: The canned meat products are steamed and roasted to mature and initially sterilize them, and then smoked to enhance the flavor. 7.S7: Sterilization: Use ultra-high pressure technology to efficiently sterilize products after steaming, baking and smoking, combined with the preservative effect of lysozyme to ensure the safety and sterility of the products. 8.S8: Cooling and Packaging: The sterilized product is quickly cooled and vacuum packed to extend the shelf life.

9. The meat filling product processing technology according to claim 1 is characterized in that: The meat raw material in step S1 is one or more of livestock meat, poultry meat, fish, shrimp, crab and shellfish meat.

10. The meat filling product processing technology according to claim 1 is characterized in that: The mass ratio of lysozyme to meat in step S2 is 1:10000 to 1:5000.

11. The meat filling product processing technology according to claim 1 is characterized in that: The ultra-high pressure in step S7 is 100-500 MPa, and the pressure treatment time is 10-20 min.