Preparation method of fishy-smell-free venison

Abstract

The invention belongs to the technical field of venison processing, and particularly relates to a preparation method of fishy-smell-free venison. According to the method, the shallot, the ginger and the pepper are combined with the magnetic field, the magnetic field intensity is limited to be 90-120Gs, the rotating speed is 210-250r / min, and the stirring time is 15-30min, so that fishy smell substances of the venison balls can be effectively removed, the color of the venison balls is not influenced, and the original color of the venison balls can be kept while the problem of fishy smell removal of the venison balls is solved by utilizing the magnetic field.

Description

Technical Field

[0001] The invention belongs to the technical field of venison processing, and particularly relates to a method for preparing venison without fishy smell. Background Art

[0002] Sika deer meat has the characteristics of high protein, low fat, and very low cholesterol. It contains a variety of active substances and a variety of vitamins necessary for the human body. It has a good regulating effect on the human blood circulation system and nervous system, and has the effects of preventing and treating cardiovascular diseases, lowering cholesterol, and fighting cancer. It is a natural pure green food. Although sika deer meat has a high nutritional value, it has a strong fishy smell and is not easily accepted by consumers. Therefore, the development of venison meat balls is limited. The fishy smell of venison mainly comes from the meat itself and the living environment of the animal. Venison contains some amino acids and fatty acids. These substances will release some special substances during the oxidation process, such as hexanal, heptanal, nonanal, trans-2-nonenal, etc., which is the fishy smell. In addition, deer living in the wild may eat some grass and wood flavors, which will also affect the taste of the meat. If the venison is not properly deodorized in the early stage of making venison meat balls, the venison meat balls will have a strong fishy smell, affecting the taste and thus affecting the acceptance of consumers.

[0003] At present, the main methods for removing the fishy smell of venison are acid-base neutralization, pickling, high-temperature treatment, adding spices and seasonings, but these methods have a low rate of removing fishy smell substances in the deodorization of venison, and are time-consuming and not suitable for factory production. Chinese patent CN117752036A uses black tea leaves to remove the fishy smell of venison, but this method is not suitable for preparing venison balls after deodorization of venison, because the volatile components in black tea leaves are detected by gas-mass spectrometry, and it is found that aldehydes, alcohols and other substances are relatively abundant, and they are applied to the deodorization of marinated venison, which can improve the aroma and color of marinated meat. The taste of venison balls is mainly light and elegant, and tea leaves will increase the smell and color of venison balls, thereby affecting the overall sensory organs of venison balls.

[0004] Therefore, a method for preparing deodorized venison having a taste mainly based on delicate fragrance is needed. Summary of the invention

[0005] In view of the above technical problems, the present invention provides a method for preparing venison without fishy smell. The present invention adopts a method of combining scallion and ginger with a magnetic field to effectively remove the fishy smell of venison, and the color and flavor of venison balls prepared using the deodorized venison will not be significantly affected.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions.

[0007] A method for preparing odorless venison comprises the following steps: Step 1, weigh onions, fresh ginger, and peppercorns and boil them in water for a certain period of time to obtain deodorized water; Step 2, pour the deodorized water into the sika deer meat after the fascia is removed, so that the deer meat is completely immersed in the water, soak for a certain period of time, and obtain a mixture of deer meat and water; Step 3: Then, the mixture of the venison and water is placed in a magnetic field stirring experimental device and stirred to obtain venison without fishy smell.

[0008] Furthermore, in step 1, the added amounts of green onion, fresh ginger and peppercorns are 1.5-2.5 g respectively, and the mass ratio of the three is 1:1:1.

[0009] Furthermore, in step 1, the water is 200 ml and the boiling time is 5 minutes.

[0010] Furthermore, in step 2, the sika deer meat after removing the fascia is 100g±5g, and the soaking time is 30min.

[0011] Furthermore, in step 3, the magnetic field strength is 90-120 Gs, the rotation speed is 210-250 r / min, and the stirring time is 15-30 min.

[0012] A method for preparing odorless venison meatballs comprises the following steps: Step 1, chopping: evenly mix the above-mentioned odorless venison with 6.25 parts of modified starch and 0.5 parts of TG enzyme, put it into a chopper and chop it for 45 seconds to obtain chopped venison; Step 2, pounding: chop the venison and mix it with the remaining auxiliary materials, pound it for 10 minutes, and control the temperature within 15° C. during the pounding process to obtain pounded venison; Step 3: Forming: forming the pounded venison into shapes of uniform size; Step 4, pre-cooking: boil the formed venison in 65°C warm water for 20 minutes to obtain pre-cooked venison meatballs; Step 5, cooking: Boil in 90°C water for 15 minutes to obtain venison meatballs without fishy smell.

[0013] Furthermore, the remaining auxiliary materials are 3.75 parts of soy protein, 2.50 parts of salt, 1.00 parts of cooking wine, 0.30 parts of spice powder, 0.50 parts of water retaining agent, and 1.00 parts of thickener.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows.

[0015] The invention adopts the method of combining scallion, ginger and Chinese prickly ash with magnetic field, which can effectively remove the fishy smell of venison meat balls without affecting the color of venison meat balls. The magnetic field is used to solve the problem of removing the fishy smell of venison meat balls and the original color of venison meat balls can be maintained. DETAILED DESCRIPTION

[0016] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0017] Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0018] A method for preparing odorless venison comprises the following steps: Step 1, weigh onions, fresh ginger, and peppercorns and boil them in water for a certain period of time to obtain deodorized water; Step 2, pour the deodorized water into the sika deer meat after the fascia is removed, so that the deer meat is completely immersed in the water, soak for a certain period of time, and obtain a mixture of deer meat and water; Step 3: Then, the mixture of the venison and water is placed in a magnetic field stirring experimental device and stirred to obtain venison without fishy smell.

[0019] Furthermore, in step 1, the added amounts of green onion, fresh ginger and peppercorns are 1.5-2.5 g respectively, and the mass ratio of the three is 1:1:1.

[0020] Furthermore, in step 1, the water is 200 ml and the boiling time is 5 minutes.

[0021] Furthermore, in step 2, the sika deer meat after removing the fascia is 100g±5g, and the soaking time is 30min.

[0022] Furthermore, in step 3, the magnetic field strength is 90-120 Gs, the rotation speed is 210-250 r / min, and the stirring time is 15-30 min.

[0023] A method for preparing odorless venison meatballs comprises the following steps: Step 1, chopping: evenly mix the above-mentioned odorless venison with 6.25 parts of modified starch and 0.5 parts of TG enzyme, put it into a chopper and chop it for 45 seconds to obtain chopped venison; Step 2, pounding: chop the venison, mix with 3.75 parts of soy protein, 2.50 parts of salt, 1.00 part of cooking wine, 0.30 parts of spice powder, 0.50 parts of water retaining agent, and 1.00 parts of thickener, and pound for 10 minutes, controlling the temperature within 15° C. during the pounding process to obtain pounded venison; Step 3: Forming: forming the pounded venison into shapes of uniform size; Step 4, pre-cooking: boil the formed venison in 65°C warm water for 20 minutes to obtain pre-cooked venison meatballs; Step 5, cooking: Boil in 90°C water for 15 minutes to obtain venison meatballs without fishy smell.

[0024] Sensory evaluation: An evaluation team consisting of 10 evaluators evaluated the samples with different treatments. Before the evaluation, the evaluators were given venison meatballs that had not been deodorized to taste as a control for evaluating the fishy smell of the venison meatballs. The four indicators of color, taste, flavor, and tissue state were divided into three levels. The specific sensory evaluation standards are shown in Table 1.

[0025] Table 1 Sensory evaluation table of venison balls

[0026] Extraction of volatile substances: Take 3g of sample (deodorized venison balls) into a 20mL headspace bottle, add 6mL of saturated saline, add a magnetic rotor, place it in a 60℃ constant temperature magnetic stirrer for heating equilibrium for 15 min, and use an activated PDMS / CAR / DVB 50 / 30μm extraction head for headspace extraction for 40 min. After adsorption is completed, insert the extraction head into the GC injection port and analyze for 5 minutes.

[0027] Chromatographic conditions: HP-5MS column; splitless injection; injection port temperature: 250℃; carrier gas: He, flow rate 1mL / min. Heating program: initial temperature 40℃, hold for 2 min, then increase to 130℃ at 3℃ / min, then increase to 180℃ at 5℃ / min, hold for 2 min, then increase to 250℃ at 10℃ / min and hold for 2 min.

[0028] Volatile flavor substances in undeodorized venison meatballs: As can be seen from Table 2, in the undeodorized venison balls, a total of 14 aldehydes (8.96%), 8 acids (22.87%), 4 ketones (0.28%), 2 alcohols (0.78%), 1 ester (0.7%) and 14 alkanes were detected; that is, in the undeodorized venison balls, the volatile flavor substances are mainly aldehydes and acids, followed by ketones, alcohols and esters.

[0029] Table 2 Volatile flavor compounds in unremoved venison meatballs

[0030]

[0031] Example 1

[0032] A method for preparing odorless venison, comprising the following steps: Weigh 1.5g of scallion, 1.5g of fresh ginger, and 1.5g of Sichuan peppercorns in 200mL of water and boil them for 5min for later use; pour the boiled scallion, ginger, and Sichuan peppercorns water into 100g±5g of sika deer meat after removing the fascia, so that the deer meat is completely immersed in the boiled scallion, ginger, and Sichuan peppercorns water; then place it in a magnetic field stirring experimental device with a magnetic field strength of 90Gs and a rotation speed of 220r / min and stir for 20min to obtain deodorized deer meat.

[0033] The venison meat balls made from the deodorized venison obtained in Example 1 were subjected to sensory evaluation according to the standards in Table 1. The results are shown in Table 3.

[0034] Example 2

[0035] A method for removing the smell of venison comprises the following steps: weighing 2g of scallion, 2g of fresh ginger and 2g of Chinese prickly ash in 200mL of water and boiling the mixture for 5min for later use; pouring the boiled scallion, ginger and Chinese prickly ash water into 100g±5g of sika venison with fascia removed, so that the venison is completely immersed in the boiled scallion, ginger and Chinese prickly ash water; and then placing the venison in a magnetic field stirring experimental device with a magnetic field strength of 100Gs and a rotation speed of 230r / min and stirring the device for 25min to obtain the deodorized venison.

[0036] The venison meat balls made from the deodorized venison obtained in Example 2 were subjected to a sensory evaluation according to the standards in Table 1. The results are shown in Table 4.

[0037]

[0038]

[0039]

[0040]

[0041]

[0042]

[0043] Example 3. A method for removing the smell of venison, comprising the following steps: weighing 2.5 g of scallion, 2.5 g of fresh ginger, and 2.5 g of Chinese prickly ash in 200 mL of water and boiling for 5 min for later use; pouring the boiled scallion, ginger, and Chinese prickly ash water into 100 g ± 5 g of sika venison after the fascia has been removed, so that the venison is completely immersed in the boiled scallion, ginger, and Chinese prickly ash water; and then placing the venison in a magnetic field stirring experimental device with a magnetic field strength of 110 Gs and a rotation speed of 240 r / min and stirring for 30 min to obtain the deodorized venison.

[0044] The venison meat balls made from the deodorized venison obtained in Example 3 were subjected to sensory evaluation according to the standards in Table 1. The results are shown in Table 6.

[0045]

[0046] Example 4. A method for removing the smell of venison, comprising the following steps: weighing 1.5 g of scallion, 1.5 g of fresh ginger, and 1.5 g of Chinese prickly ash in 200 mL of water and boiling for 5 min for later use; pouring the boiled scallion, ginger, and Chinese prickly ash water into 100 g ± 5 g of sika venison after the fascia has been removed, so that the venison is completely immersed in the boiled scallion, ginger, and Chinese prickly ash water; and then placing the venison in a magnetic field stirring experimental device with a magnetic field strength of 110 Gs and a rotation speed of 240 r / min and stirring for 30 min to obtain the deodorized venison.

[0047] The venison meat balls made from the deodorized venison obtained in Example 4 were subjected to a sensory evaluation according to the standards in Table 1. The results are shown in Table 7.

[0048]

[0049] Example 5. A method for removing the smell of venison, comprising the following steps: weighing 2.5 g of scallion, 2.5 g of fresh ginger, and 2.5 g of Chinese prickly ash in 200 mL of water and boiling for 5 min for later use; pouring the boiled scallion, ginger, and Chinese prickly ash water into 100 g ± 5 g of sika venison after the fascia has been removed, so that the venison is completely immersed in the boiled scallion, ginger, and Chinese prickly ash water; and then placing the venison in a magnetic field stirring experimental device with a magnetic field strength of 90 Gs and a rotation speed of 220 r / min and stirring for 20 min to obtain the deodorized venison.

[0050] The venison meat balls made from the deodorized venison obtained in Example 5 were subjected to a sensory evaluation according to the standards in Table 1. The results are shown in Table 8.

[0051]

[0052] Comparative example 1.

[0053] Weigh 2g of scallion, 2g of fresh ginger, and 2g of Sichuan peppercorns, put them in 200mL of water and boil them for 5min. Pour the boiled scallion, ginger, and Sichuan peppercorns water into 100g±5g of sika deer meat after removing the fascia, so that the deer meat is completely immersed in the boiled scallion, ginger, and Sichuan peppercorns water. Place the deer meat in a magnetic field stirring experimental device with a magnetic field strength of 80Gs and a rotation speed of 210r / min and stir for 15min.

[0054] The venison meatballs made from the deodorized venison obtained in Comparative Example 1 were subjected to sensory evaluation according to the standards in Table 1. The results are shown in Table 9.

[0055]

[0056] Comparative Example 2. Weigh 2 g of scallion, 2 g of fresh ginger, and 2 g of peppercorns in 200 mL of water and boil for 5 min for later use. Pour the boiled scallion, ginger, and peppercorn water into 100 g ± 5 g of sika deer meat after the fascia has been removed, so that the deer meat is completely immersed in the boiled scallion, ginger, and peppercorn water, and stir in a magnetic field stirring experimental device with a magnetic field strength of 120 Gs and a rotation speed of 250 r / min for 35 min.

[0057] The venison meat balls made from the deodorized venison obtained in Comparative Example 2 were subjected to a sensory evaluation according to the standards in Table 1. The results are shown in Table 10.

[0058]

[0059] Comparative example 3.

[0060] Weigh 4 g of black tea leaves and boil them in 200 mL of water for 5 min. Pour the boiled black tea leaves into 100 g ± 5 g of sika deer meat with the fascia removed, so that the deer meat is completely immersed in the boiled black tea leaves water. Place the deer meat in a magnetic field stirring experimental device with a magnetic field strength of 100 Gs and a rotation speed of 230 r / min and stir for 25 min.

[0061] The venison meatballs made from the deodorized venison obtained in Comparative Example 3 were analyzed for volatile flavor substances. The results are shown in Table 12.

[0062]

[0063] From the comparison of Tables 2, 5 and 12, it can be seen that in the scallion, ginger and pepper deodorized venison balls, a total of 8 aldehydes (1.05%), 5 acids (1.7%), 5 ketones (7.00%), 8 alcohols (46.51%), 11 esters (0.8%), 1 phenol (0.04%), 13 alkanes (3.97%) and 16 olefins (4.76%) were detected. The aldehydes in the scallion, ginger and pepper deodorized venison balls were reduced by 7.91% compared with those without deodorization (Table 2) and 13.94% compared with those with tea deodorization (Table 12). The acids were reduced by 20.84% ​​compared with those without deodorization and 0.45% compared with those with tea deodorization. Therefore, the deodorization effect of scallion and ginger deodorization on venison balls is better.

[0064]

[0065]

[0066]

[0067]

[0068]

[0069]

[0070] Test Example 1: Effect of magnetic field intensity (A) on deodorization effect Weigh 2g of scallion, 2g of fresh ginger, and 2g of Sichuan peppercorns in 200mL of water and boil them for 5min for later use; pour the boiled scallion, ginger, and Sichuan peppercorns water into 100g±5g of sika deer meat after the fascia has been removed, so that the deer meat is completely immersed in the boiled scallion, ginger, and Sichuan peppercorns water; then place the sika deer meat immersed in the water in a magnetic field device and stir it at a speed of 230r / min for 25min and a magnetic field intensity (A) of 60GS to obtain deodorized deer meat.

[0071] Test Example 2 The only difference from Test Example 1 is that the magnetic field intensity (A) of 60 GS in Test Example 1 is replaced by the magnetic field intensity (A) of 80 GS.

[0072] Test Example 3 The only difference from Test Example 1 is that the magnetic field intensity (A) of 60 GS in Test Example 1 is replaced by the magnetic field intensity (A) of 100 GS.

[0073] Test Example 4 The only difference from Test Example 1 is that the magnetic field intensity (A) of 60 GS in Test Example 1 is replaced by the magnetic field intensity (A) of 120 GS.

[0074] Test Example 5 The only difference from Test Example 1 is that the magnetic field intensity (A) of 60 GS in Test Example 1 is replaced by the magnetic field intensity (A) of 140 GS.

[0075] The venison balls made from the deodorized venison obtained in Experimental Examples 1 to 5 were subjected to sensory evaluation according to the standards in Table 1. The results are shown in Table 13.

[0076]

[0077] Test Example 6: Effect of stirring speed (B) on deodorization effect Weigh 2g of scallion, 2g of fresh ginger, and 2g of peppercorns in 200mL of water and boil them for 5min for later use; pour the boiled scallion, ginger, and peppercorns water into 100g±5g of sika deer meat after the fascia has been removed, so that the deer meat is completely immersed in the boiled scallion, ginger, and peppercorns water; then place the sika deer meat immersed in the water in a magnetic field device and stir it at a speed of 190r / min for 25min and a magnetic field intensity (A) of 100GS to obtain deodorized deer meat.

[0078] Test Example 7 The only difference from Test Example 6 is that the stirring speed (B) of 190 r / min in Test Example 6 is replaced by a stirring speed (B) of 210 r / min.

[0079] Test Example 8 The only difference from Test Example 6 is that the stirring speed (B) of 190 r / min in Test Example 6 is replaced by a stirring speed (B) of 230 r / min.

[0080] Test Example 9 The only difference from Test Example 6 is that the stirring speed (B) of 190 r / min in Test Example 6 is replaced by a stirring speed (B) of 250 r / min.

[0081] Test Example 10 The only difference from Test Example 6 is that the stirring speed (B) of 190 r / min in Test Example 6 is replaced by a stirring speed (B) of 270 r / min.

[0082] The venison balls made from the deodorized venison obtained in Experimental Examples 6 to 10 were subjected to sensory evaluation according to the standards in Table 1. The results are shown in Table 14.

[0083]

[0084] Test Example 11: Effect of stirring time (C) on deodorization effect Weigh 2g of scallion, 2g of fresh ginger, and 2g of Sichuan peppercorns in 200mL of water and boil them for 5min for later use; pour the boiled scallion, ginger, and Sichuan peppercorns water into 100g±5g of sika deer meat after the fascia has been removed, so that the deer meat is completely immersed in the boiled scallion, ginger, and Sichuan peppercorns water; then place the sika deer meat immersed in the water in a magnetic field device and stir it at a speed of 230r / min for 5min and a magnetic field intensity (A) of 100GS to obtain deodorized deer meat.

[0085] Test Example 12 The only difference from Test Example 11 is that the stirring time (C) of 5 min in Test Example 11 is replaced by the stirring time (C) of 15 min.

[0086] Test Example 13 The only difference from Test Example 11 is that the stirring time (C) of 5 min in Test Example 11 is replaced by the stirring time (C) of 25 min.

[0087] Test Example 14 The only difference from Test Example 11 is that the stirring time (C) of 5 min in Test Example 11 is replaced by the stirring time (C) of 35 min.

[0088] Test Example 15 The only difference from Test Example 11 is that the stirring time (C) of 5 min in Test Example 11 is replaced by the stirring time (C) of 45 min.

[0089] The venison balls made from the deodorized venison obtained in Experimental Examples 11 to 15 were subjected to sensory evaluation according to the standards in Table 1. The results are shown in Table 15.

[0090]

[0091] Test Example 16: Orthogonal Test Weigh 2g of scallion, 2g of fresh ginger, and 2g of peppercorns in 200mL of water and boil for 5 minutes for later use; pour the boiled scallion, ginger, and peppercorn water into 100g±5g of sika deer meat after the fascia is removed, so that the deer meat is completely immersed in the boiled scallion, ginger, and peppercorn water, and then place the sika deer meat immersed in the water in a magnetic field device for orthogonal testing; On the basis of the single factor experiments in test cases 1 to 15, three factors, namely magnetic field intensity A, stirring speed B and stirring time C, were selected to design an orthogonal experiment. Each factor was set at three levels. 3 ) orthogonal table was used for orthogonal experiment. The levels of orthogonal design factors are shown in Table 16. The sensory evaluation of the deodorized venison prepared by different orthogonal experiments was carried out according to the standards in Table 1. The results are shown in Table 17.

[0092]

[0093]

[0094]

Claims

1. A method for preparing odorless venison, characterized in that: The steps include: Step 1, weigh onions, fresh ginger, and peppercorns and boil them in water for a certain period of time to obtain deodorized water; Step 2, pour the deodorized water into the sika deer meat after the fascia is removed, so that the deer meat is completely immersed in the water, soak for a certain period of time, and obtain a mixture of deer meat and water; Step 3: Then, the mixture of the venison and water is placed in a magnetic field stirring experimental device and stirred to obtain venison without fishy smell.

2. The method for preparing odorless venison according to claim 1, characterized in that: In the step 1, the added amounts of green onion, fresh ginger and pepper are 1.5-2.5 g respectively, and the mass ratio of the three is 1:1:

1.

3. The method for preparing odorless venison according to claim 1, characterized in that: In step 1, the amount of water is 200 ml and the boiling time is 5 minutes.

4. The method for preparing odorless venison according to claim 1, characterized in that: In step 2, the sika deer meat after removing the fascia is 100 g ± 5 g, and the soaking time is 30 min.

5. The method for preparing odorless venison according to claim 1, characterized in that: In the step 3, the magnetic field strength is 90-120 Gs, the rotation speed is 210-250 r / min, and the stirring time is 15-30 min.

6. A method for preparing odorless venison meatballs, characterized in that: The steps include: Step 1, chopping: evenly mix the above-mentioned odorless venison with 6.25 parts of modified starch and 0.5 parts of TG enzyme, put it into a chopper and chop it for 45 seconds to obtain chopped venison; Step 2, pounding: chop the venison and mix it with the remaining auxiliary materials, pound it for 10 minutes, and control the temperature within 15° C. during the pounding process to obtain pounded venison; Step 3: Forming: forming the pounded venison into shapes of uniform size; Step 4, pre-cooking: boil the formed venison in 65°C warm water for 20 minutes to obtain pre-cooked venison meatballs; Step 5, cooking: Boil in 90°C water for 15 minutes to obtain venison meatballs without fishy smell.

7. The method for preparing odorless venison meatballs according to claim 6, characterized in that: The remaining auxiliary materials are 3.75 parts of soy protein, 2.50 parts of salt, 1.00 parts of cooking wine, 0.30 parts of spice powder, 0.50 parts of water retaining agent, and 1.00 parts of thickener.

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