Phosphorus-free conditioning meat product formula and preparation method thereof

Abstract

The invention belongs to the technical field of meat product processing, and provides a non-phosphorus conditioning meat product formula and a preparation method thereof, the formula comprises raw material meat, water, yeast extract, composite animal and plant protein, composite cellulose, a pH value regulator and salt, the dried meat is specifically prepared from the following components in parts by weight: 100 parts of raw meat, 40-95 parts of water, 1-4 parts of yeast extract, 0-5 parts of compound animal and plant protein, 0-5 parts of compound cellulose, 1-1.5 parts of a pH value regulator and 0.5-1 part of edible salt, the yeast extract, the compound animal and plant protein, the compound cellulose and other natural components are adopted to replace phosphate, the health risk of excessive intake of phosphate by consumers is effectively reduced, and meanwhile the requirement for cleaning label food is met; according to the formula and the preparation method, the water-retaining property and the yield of the meat product are remarkably improved, the texture and the sensory characteristics of the conditioned meat product are guaranteed, and particularly, the water loss is effectively reduced in the repeated freezing and thawing process, so that the overall quality of the product is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of meat product processing, in particular to a formula of phosphorus-free conditioned meat product and a preparation method thereof. Background Art

[0002] Phosphates are widely used as food additives in meat processing. Their main functions are to improve the water retention of meat, improve the cooking stability of products, and increase the yield rate. However, long-term excessive intake of phosphates will pose a hidden danger to consumers' health, such as causing abnormal calcium and phosphorus metabolism, hyperparathyroidism, mineral absorption disorders, and increased risk of cardiovascular disease. As people's health awareness increases, consumers' expectations for clean label foods are also growing. Therefore, how to reduce or eliminate the addition of phosphates without affecting the quality of meat products has become the focus of consumers.

[0003] At present, meat product companies are actively committed to the research and development of low-phosphorus or even phosphorus-free meat products, and are exploring methods and technologies to reduce or replace phosphates by adjusting product formulas or improving processing technology. The above-mentioned alternative methods include using single proteins, starches, fibers, and alkaline chemicals such as sodium bicarbonate, or using new technologies such as ultrasound, ultra-high voltage, and pulsed electric fields to reduce dependence on phosphates.

[0004] However, these existing technologies still have many problems in practical application. For example, when applied to quick-frozen prepared meat products, problems such as poor water retention, reduced product yield, and decreased sensory quality often occur; at the same time, these methods are also difficult to completely replace the multiple functions of phosphates in meat products, especially during the freeze-thaw process, the product loses water seriously, affecting the overall quality of the meat products. Therefore, meat product companies still need to continue to explore and innovate to find more effective alternatives to meet consumers' demand for healthy, clean-label meat products.

[0005] To this end, those skilled in the art have proposed a phosphorus-free conditioned meat product formula and a preparation method thereof to solve the problems raised by the background technology. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a formula of phosphorus-free prepared meat products and a preparation method thereof. The meat products prepared by the method eliminate the health risks caused by phosphate intake and meet the requirements of clean label food; improve the water retention properties of meat products, while reducing the water loss of quick-frozen meat products after repeated freezing and thawing; improve the yield of quick-frozen meat products, while ensuring the sensory properties of the meat products such as texture.

[0007] To achieve the above objectives, the first technical solution adopted by the present invention is a phosphorus-free conditioned meat product formula, which is composed of components such as raw meat, water, yeast extract, composite animal and plant protein, composite cellulose, pH regulator and salt. The proportions of each component by weight are 100 parts of raw meat, 40-95 parts of water, 1-4 parts of yeast extract, 0-5 parts of composite animal and plant protein, 0-5 parts of composite cellulose, 1-1.5 parts of pH regulator, and 0.5-1 part of edible salt.

[0008] Preferably, the yeast extract is obtained by chelating Ca 2+ and Mg 2+ Metal ions release the carboxyl groups of muscle proteins, causing myofibrillar proteins to carry more negative charges. The electrostatic repulsion between the proteins and the carboxyl groups increases, and the protein structure becomes loose, allowing for a larger spatial structure to absorb a large amount of water, thereby increasing the water retention and yield of meat products.

[0009] Preferably, the composite plant and animal protein includes one or more of soy protein isolate, peanut protein, and bovine collagen, which can hydrophobically associate with muscle protein to strengthen the interaction between hydrogen bonds and disulfide bonds, making the myofibrillar protein gel network structure more continuous and uniform, and synergizing with yeast extract to enhance the water retention of meat products and ensure the meatiness of the product. The specific mass ratio is soy protein isolate: peanut protein: bovine collagen = (1-5): (0-5): (0-3).

[0010] Preferably, the composite cellulose includes one or more of wheat fiber, pea fiber and citrus fiber, which can promote the formation of a uniform three-dimensional network structure, thereby improving the texture of myofibrillar protein gel, coordinating with yeast extract to retain water, and enhancing the chewing feel of meat products. The specific mass ratio is wheat fiber: pea fiber: citrus fiber = (1-5): (0-2): (0-3).

[0011] Preferably, the pH regulator specifically includes one or more of citric acid, sodium carbonate and sodium bicarbonate, which plays a role in adjusting the pH of the product and enhancing the water absorption capacity of the protein. The specific mass ratio is citric acid: sodium carbonate: sodium bicarbonate = (0-3): (1-4): (0-4).

[0012] The second technical solution adopted by the present invention is a method for preparing a phosphorus-free conditioned meat product formula, which specifically comprises the following steps:

[0013] 1. Raw meat preparation: the raw meat is sliced ​​or not, thawed to a core temperature of 2-4°C and then set aside;

[0014] 2. Liquid preparation: weigh the various components according to the formula described in the first technical solution, dissolve the yeast extract, compound plant and animal protein, pH regulator and edible salt in water at 10-15°C to prepare the liquid for later use; weigh the cellulose and mix evenly, and prepare it in powder form for later use;

[0015] 3. Static marinating: Add the raw meat to 60-80% of the reserved liquid, stir and mix well, and marinate for 10-20 minutes;

[0016] 4. Tumbling: Place the marinated raw meat in a tumbling machine, and run it for 10 to 25 minutes at a speed of 7 to 15 r / min and a pot inclination of 0 to 20 degrees under a vacuum degree of -60 to -80 KPa;

[0017] 5. Secondary static marinating: add the remaining liquid, mix evenly at a speed of 1 to 3 r / min, and then marinate at a vacuum degree of -60 to -80 KPa for 2 to 4 hours;

[0018] 6. Secondary tumbling: Under normal pressure, run at a speed of 5-10r / min and a pot body inclination of 0-20° for 5-10min, and at the same time, evenly sprinkle the composite cellulose;

[0019] 7. Pack and freeze quickly.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] 1. The present invention uses yeast extract, composite plant and animal protein, composite cellulose and the like to replace phosphates, thereby reducing the health risks of excessive phosphate intake by consumers and meeting clean label requirements.

[0022] 2. The formula and application method of the present invention can still effectively improve the water retention effect of meat products without adding phosphates, and ensure the sensory texture characteristics of conditioned meat products.

[0023] 3. The formula and application method of the present invention effectively avoid the problem of thawing water loss in conditioned meat products when no phosphate is added. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The present invention is a flow chart of a method for preparing a phosphorus-free conditioned meat product formula. DETAILED DESCRIPTION

[0025] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0026] Embodiment 1: The present invention provides a phosphorus-free prepared meat product, the formula of the phosphorus-free prepared meat product is composed of raw beef, water, yeast extract, composite animal and plant protein, composite cellulose, acid-base regulator and salt, etc., and the proportions of the components by weight are 100 parts of raw beef, 80 parts of water, 2 parts of yeast extract, 3 parts of composite animal and plant protein, 3 parts of composite cellulose, 1 part of pH regulator, and 0.7 parts of edible salt;

[0027] The composite plant and animal protein comprises soy protein isolate, peanut protein and bovine collagen, and the specific mass ratio is soy protein isolate: peanut protein: bovine collagen = 2:1:1;

[0028] The composite cellulose comprises wheat fiber, pea fiber and citrus fiber, and the specific mass ratio is wheat fiber: pea fiber: citrus fiber = 1:2:1;

[0029] The pH regulator specifically includes citric acid, sodium carbonate and sodium bicarbonate, and the specific mass ratio is citric acid: sodium carbonate: sodium bicarbonate = 1:3:2;

[0030] The preparation method using the above formulation comprises the following steps:

[0031] Step 1. Raw meat preparation: Slice the raw beef and thaw it until the core temperature is 2-4°C before use;

[0032] Step 2. Liquid preparation: weigh each component material according to the formula, dissolve yeast extract, compound animal and plant protein, pH regulator and edible salt in 10°C water to prepare liquid for later use; mix cellulose evenly and prepare powder for later use;

[0033] Step 3. Static marinating: add the raw meat to 70% of the reserved liquid, stir and mix well, and marinate for 15 minutes;

[0034] Step 4. Tumbling: Place the marinated raw meat in a tumbling machine, and run it at a speed of 10r / min and a pot body inclination angle of 5° for 15 minutes under a vacuum degree of -80KPa;

[0035] Step 5. Secondary marinating: add the remaining liquid, mix evenly at a speed of 2r / min, and marinate for 2h at a vacuum degree of -70KPa;

[0036] Step 6. Second tumbling: Under normal pressure, run at a speed of 6 r / min and a pot body inclination angle of 5° for 5 to 10 minutes, and at the same time, evenly sprinkle the composite cellulose;

[0037] Step 7: Pack and quick freeze.

[0038] Example 2: Compared with Example 1, the yeast extract was replaced with 0.5 parts of commercially available complex phosphate, and the remaining steps were the same as those of Example 2.

[0039] Embodiment 3: during the static marinating, the raw meat is added to all the reserved liquids, and the composite cellulose is evenly sprinkled in during the tumbling and kneading, and the secondary static marinating and secondary tumbling and kneading are eliminated. The remaining steps are the same as those of Embodiment 1.

[0040] Furthermore, the prepared meat products obtained in Examples 1 to 3 were used for testing, and the specific method is as follows:

[0041] Experimental setup:

[0042] The prepared meat product prepared in Example 1 was used as the experimental group;

[0043] The prepared meat product prepared in Example 2 was used as Comparative Example 1;

[0044] The prepared meat product prepared in Example 3 was used as Comparative Example 2;

[0045] Test Example 1 Sensory Evaluation of Prepared Meat Products

[0046] Evaluation method: The appearance, color, taste and smell of the prepared meat products were scored and evaluated using a 10-point system. The scoring criteria are shown in Table 1. The sensory scoring criteria are shown in Table 2. The results were averaged.

[0047] Table 1 Sensory scoring standards for prepared meat products

[0048]

[0049] The test results are shown in Table 2 below:

[0050] Table 2 Evaluation results of prepared meat products in each test group

[0051]

[0052]

[0053] It can be seen from the results in Table 2 that the appearance, taste and flavor of the conditioned meat products in the experimental group are significantly better than those in comparative examples 1-2. The surface texture is clear, there is no residual moisture and the color is bright before ripening. After ripening, the meat is elastic and chewy. The formula and application method of the present invention can effectively improve the water retention efficiency and sensory properties such as texture of meat products.

[0054] Test Example 2: Physical Properties of Prepared Meat Products

[0055] 1) Water loss rate test: The prepared meat products of the experimental group and the comparative example 1-2 groups were exposed to room temperature of 25°C and thawed repeatedly for 3 times, and the water loss rate was measured; the specific calculation formula is:

[0056] Water loss rate % = (weight of water lost after thawing g / total weight before thawing g) × 100;

[0057] 2) Texture test: After the conditioned meat products were cooked in boiling water for 1 min, the hardness, elasticity, cohesion and chewiness were measured using a TAXT Plus texture analyzer; a P / 36R cylindrical probe was used, with a pre-test speed of 2.00 mm / s, a test speed of 1.00 mm / s, and a post-test speed of 4 mm / s; the sample deformation was 50%;

[0058] The test results obtained above are shown in Table 3 below:

[0059] Table 3 Physical properties of processed meat products in each test group

[0060]

[0061] From the above table data, it can be seen that the prepared meat products prepared by the experimental group of Example 1 are superior to those of the comparative examples 1-2 in terms of hardness, elasticity, cohesion and chewiness, and have a lower water loss rate; the reason may be that the yeast extract chelates Ca 2+ and Mg 2+ Metal ions such as phosphorus increase the electrostatic repulsion of muscle protein and make the protein structure loose, while composite animal and plant proteins and composite cellulose cooperate with yeast extract to make the myofibrillar protein gel network structure more continuous and uniform, which effectively retains moisture while enhancing the hardness, elasticity, cohesion and chewiness of the product. It can be seen that the phosphorus-free prepared meat product formula and application method described in the present invention can improve the texture characteristics of prepared meat products without adding phosphates, and reduce the moisture loss of meat slices after repeated freezing and thawing.

[0062] In summary: the present invention effectively reduces the health risks of consumers' excessive intake of phosphates by replacing phosphates with natural ingredients such as yeast extract, composite plant and animal proteins and composite cellulose, while meeting the requirements of clean label foods; the formula and preparation method significantly improve the water retention and yield of meat products, ensure the texture and sensory properties of conditioned meat products, especially effectively reduce water loss during repeated freezing and thawing, thereby improving the overall quality of the product.

[0063] The embodiments of the present invention are provided for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limitations of the present invention. Ordinary technicians in this field can change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A formula for a phosphorus-free conditioned meat product, characterized in that: The formula consists of raw meat, water, yeast extract, composite animal and plant protein, composite cellulose, pH regulator and salt, and specifically consists of the following components in parts by weight: 100 parts of raw meat, 40-95 parts of water, 1-4 parts of yeast extract, 0-5 parts of composite animal and plant protein, 0-5 parts of composite cellulose, 1-1.5 parts of pH regulator and 0.5-1 part of edible salt.

2. A phosphorus-free conditioned meat product formula as claimed in claim 1, characterized in that: The yeast extract chelates Ca 2+ and Mg 2+ Metal ions release the carboxyl groups of muscle proteins, causing myofibrillar proteins to carry more negative charges. The electrostatic repulsion between the proteins and the carboxyl groups increases, and the protein structure becomes loose, allowing for a larger spatial structure to absorb a large amount of water, thereby increasing the water retention and yield of meat products.

3. A phosphorus-free conditioned meat product formula as claimed in claim 1, characterized in that: The composite plant and animal protein includes one or more of soy protein isolate, peanut protein, and bovine collagen, which can hydrophobically associate with muscle protein to strengthen the interaction between hydrogen bonds and disulfide bonds, making the myofibrillar protein gel network structure more continuous and uniform, and synergizing with yeast extract to enhance the water retention of meat products and play a role in ensuring the meatiness of the product. The specific mass ratio is soy protein isolate: peanut protein: bovine collagen = (1-5): (0-5): (0-3).

4. A phosphorus-free conditioned meat product formula as claimed in claim 1, characterized in that: The composite cellulose includes one or more of wheat fiber, pea fiber and citrus fiber, which can promote the formation of a uniform three-dimensional network structure, thereby improving the texture of myofibrillar protein gel, cooperating with yeast extract to retain water, and enhancing the chewing feel of meat products. The specific mass ratio is wheat fiber: pea fiber: citrus fiber = (1-5): (0-2): (0-3).

5. The phosphorus-free prepared meat product formula according to claim 1, characterized in that: The pH regulator specifically includes one or more of citric acid, sodium carbonate and sodium bicarbonate, which plays a role in adjusting the pH of the product and enhancing the water absorption capacity of the protein. The specific mass ratio is citric acid: sodium carbonate: sodium bicarbonate = (0-3): (1-4): (0-4).

6. A method for preparing a phosphorus-free conditioned meat product formula, characterized in that: A phosphorus-free conditioned meat product formula according to any one of claims 1 to 5, comprising: S1. Raw meat preparation: the raw meat is sliced ​​or not sliced, and thawed to a core temperature of 2-4°C for later use; S2. Preparation of liquid feed: weigh the components according to the formula described in the first technical solution, dissolve the yeast extract, compound plant and animal protein, pH regulator and edible salt in water at 10-15° C. to prepare liquid feed for later use; weigh the cellulose and mix evenly to prepare it in powder form for later use; S3, static marinating: add the raw meat to 60% to 80% of the reserved liquid, stir and mix well, and marinate for 10 to 20 minutes; S4, tumbling and kneading: placing the marinated raw meat in a tumbling and kneading machine, and operating it at a speed of 7 to 15 r / min and a pot body inclination angle of 0 to 20° for 10 to 25 minutes under a vacuum degree of -60 to -80 KPa; S5. Secondary static marinating: add the remaining liquid, mix evenly at a speed of 1 to 3 r / min, and then static marinate for 2 to 4 hours at a vacuum degree of -60 to -80 KPa; S6. Secondary tumbling: Under normal pressure, the kneading is performed at a rotation speed of 5 to 10 r / min and a pot body inclination angle of 0 to 20° for 5 to 10 minutes, and composite cellulose is evenly sprinkled in at the same time; S7, packaging and quick freezing.

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