Small molecule peptide beef balls as well as preparation process and application thereof

Abstract

The invention provides a small molecule peptide beef ball as well as a preparation process and application thereof. According to the invention, small molecule peptides are introduced in the preparation of the meat balls for the first time, so that the flavor and taste of the meat balls can be remarkably improved, the meat balls are not easy to deteriorate during long-term storage, and industrial production and long-term transportation and storage of the current meat balls are facilitated. The rich small molecule peptides can improve immunity, maintain beauty and keep young, delay senescence, relieve fatigue and restore physical strength, meanwhile, DHA and milk mineral salt are rich in calcium, phosphorus, iron and other minerals and can regulate endocrine and repair and regeneration of tissues, and introduction of the bull penis can tonify the kidney, strengthen yang and strengthen the body.

Description

Technical Field

[0001] The invention relates to the technical field of food production, and more specifically to a small molecule peptide beef ball and a preparation process and application thereof. Background Art

[0002] Meatballs refer to spherical foods made mainly of chopped meat, usually made by steaming and cooking meat fillings wrapped in thin skin. The thin skin can better lock in the nutrition and flavor of the meat, making the meat more tender and delicious. However, the production process of various meatballs currently available on the market is relatively simple, the quality and taste of the meatballs are poor, and the storage of meatballs also faces the technical problem of spoilage at any time, which affects the taste. Therefore, the development of a meatball with good taste and flavor that can be stored for a long time without deterioration has become a frequently discussed topic in the industry. Summary of the invention

[0003] In view of the technical problems existing in the prior art, the present invention provides a small molecule peptide beef meatball and its preparation process and application. The present invention introduces small molecule peptides into the production of meatballs for the first time, which can significantly improve the flavor and taste of meatballs, and ensure that meatballs are not easy to deteriorate during long-term storage, which is beneficial to the current industrial production and long-term transportation and storage of meatballs; and the rich small molecule peptides can improve immunity, beautify the skin, delay aging, relieve fatigue, and restore physical strength. At the same time, DHA and milk mineral salts are rich in minerals such as calcium, phosphorus, and iron, which can regulate endocrine and tissue repair and regeneration. The introduction of bull whip can nourish the kidneys and strengthen yang, and strengthen the body.

[0004] Specifically, the present invention first provides a small molecule peptide meatball, which is characterized by comprising: 400-800g of small molecule peptide, 10-20kg of fresh meat, 300-450g of seasoning, 200-250g of garlic, 250-350g of starch, 150g-300g of edible oil, 1-5g of sodium carbonate, 15-30g of water retaining agent and 300-500g of drinking water.

[0005] Preferably, the small molecule peptide meatballs also include 2-5g of DHA algae oil and 5-10g of milk mineral salt.

[0006] Preferably, the seasoning includes 100-200 g of salt and 200-250 g of monosodium glutamate.

[0007] Preferably, the water retaining agent includes 5-10 g of sodium pyrophosphate, 5-10 g of sodium hexametaphosphate, and 5-10 g of sodium tripolyphosphate.

[0008] Preferably, the small molecule peptides include animal peptides and / or plant peptides.

[0009] Preferably, the animal peptides include one or more of collagen peptides, lactoprotein peptides, egg white peptides, sea cucumber peptides and / or oyster peptides.

[0010] Preferably, the collagen peptides are enzymatic hydrolysates obtained from cow hide, the lactoprotein peptides are enzymatic hydrolysates obtained from milk, the egg white peptides are enzymatic hydrolysates obtained from chicken egg white, the sea cucumber peptides are enzymatic hydrolysates obtained from sea cucumbers and / or the oyster peptides are enzymatic hydrolysates obtained from oysters.

[0011] Preferably, the enzymatic hydrolysis method steps of the animal peptides are the same, and the specific method steps include:

[0012] The sample was mechanically crushed, and 220-350I U trypsin and 100-200I U alkaline protease were added to each kilogram of animal sample, and 1-5L deionized water was added. The conditions were controlled at 45-55°C, and the enzymatic hydrolysis was continued with stirring for 8-12 hours. After enzymatic hydrolysis, the polypeptide molecules below 1000Da were separated and collected, and separated and purified by HPLC.

[0013] Preferably, the amino acid sequence of the collagen peptide is as shown in SEQ ID NO.1, the amino acid sequence of the lactoprotein peptide is as shown in SEQ ID NO.2, the amino acid sequence of the egg white peptide is as shown in SEQ ID NO.3, the amino acid sequence of the sea cucumber peptide is as shown in SEQ ID NO.4 and / or the amino acid sequence of the oyster peptide is as shown in SEQ ID NO.5.

[0014] Preferably, the plant peptides include one or more of soybean peptides, corn peptides, wheat peptides and / or pea peptides.

[0015] Preferably, the soybean peptide is an enzymatic hydrolysis product obtained from soybean, the corn peptide is an enzymatic hydrolysis product obtained from corn, the wheat peptide is an enzymatic hydrolysis product obtained from wheat and / or the pea peptide is an enzymatic hydrolysis product obtained from pea.

[0016] Preferably, the enzymatic hydrolysis method steps of the plant peptides are the same, and the specific method steps include:

[0017] The sample was mechanically crushed to make a homogenate, and 130-180I U of fibronectin and 100-150I U of neutral protease were added to each kilogram of the homogenate sample, and 1-5L of deionized water was added. The conditions were controlled at 55-65°C and the enzymatic hydrolysis was continued with stirring for 12-16 hours. After enzymatic hydrolysis, the polypeptide molecules below 1000Da were separated and collected, and separated and purified by HPLC.

[0018] Preferably, the plant peptides include a soybean peptide having an amino acid sequence as shown in SEQ ID NO.6, a corn peptide having an amino acid sequence as shown in SEQ ID NO.7, a wheat peptide having an amino acid sequence as shown in SEQ ID NO.8, and a pea peptide having an amino acid sequence as shown in SEQ ID NO.9.

[0019] Preferably, the fresh meat includes beef, mutton, pork, goose, venison and / or bull whip, sheep whip, pig whip, deer whip.

[0020] Preferably, the edible oil comprises animal oil or vegetable oil.

[0021] Preferably, the animal oil comprises one or more of lard, beef tallow, fish oil, chicken fat and / or sheep fat.

[0022] Preferably, the vegetable oil comprises one or more of peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil and / or olive oil.

[0023] Another aspect of the present invention is a method for preparing small molecule peptide meatballs, characterized in that the method comprises the following steps:

[0024] 1) weighing fresh meat according to the recipe and mincing it using a meat grinder;

[0025] 2) adding the remaining ingredients to the minced fresh meat in step 1) and continuing to stir to prepare a homogenate;

[0026] 3) Knead the mixture into balls of uniform size by hand or using a ball-making machine, and place them in warm water at 55-65°C for 10-20 minutes to form the balls;

[0027] 4) Place the formed balls in hot water at 90-100°C to heat and mature them, and remove them after 10-20 minutes;

[0028] 5) The meatballs are cooled to room temperature, and after being tested and qualified, they are vacuum packed by a vacuum packing machine, and the packed meatballs are refrigerated and stored in a refrigerator or a cold storage.

[0029] Preferably, a small molecule peptide beef ball comprises: 400g small molecule peptide, 10kg beef, 300g seasoning, 200g garlic, 250g starch, 150gg edible oil, 1g sodium carbonate, 15g water retaining agent and 300g drinking water.

[0030] Wherein, the seasoning agent includes 100g salt and 200g monosodium glutamate.

[0031] Wherein, the water retaining agent includes 5g of sodium pyrophosphate, 5g of sodium hexametaphosphate and 5g of sodium tripolyphosphate.

[0032] Wherein, the small molecule peptide includes collagen peptide.

[0033] Wherein, the collagen peptide is an enzymatic hydrolyzate obtained from cowhide.

[0034] The enzymatic hydrolysis method of the collagen peptide comprises the following steps:

[0035] The cowhide was mechanically crushed, and 220IU trypsin and 100U alkaline protease were added to each kilogram of cowhide sample, and 1L of deionized water was added. The conditions were controlled at 45°C and the enzymatic hydrolysis was continued with stirring for 8 hours. After enzymatic hydrolysis, the 1000Da polypeptide molecules were separated and collected, and separated and purified by HPLC.

[0036] Wherein, the amino acid sequence of the collagen peptide is shown as SEQ ID NO.1.

[0037] Preferably, a small molecule peptide beef ball comprises: 800g of small molecule peptide, 20kg of beef, 450g of seasoning, 250g of garlic, 350g of starch, 300g of edible oil, 5g of sodium carbonate, 30g of water retaining agent and 500g of drinking water.

[0038] Wherein, the seasoning includes 200g salt and 250g monosodium glutamate.

[0039] Wherein, the water retaining agent includes 10g of sodium pyrophosphate, 10g of sodium hexametaphosphate and 10g of sodium tripolyphosphate.

[0040] Wherein, the small molecule peptide includes soybean peptide.

[0041] Wherein, the soybean peptide is an enzymatic hydrolyzate obtained from soybean

[0042] The enzymatic hydrolysis method of soybean peptides comprises the following steps:

[0043] The soybean sample was mechanically crushed to make a homogenate, and 130IU of fiber protease and 100U of neutral protease were added to each kilogram of soybean homogenate sample, and 1L of deionized water was added. The conditions were controlled at 55°C and the enzymolysis was continuously stirred for 12 hours. After enzymolysis, the 1000Da polypeptide molecules were separated and collected, and separated and purified by HPLC.

[0044] The plant peptide includes a soybean peptide whose amino acid sequence is shown in SEQ ID NO.6.

[0045] The advantages of the present invention are as follows: small molecule peptides are introduced into the production of meatballs for the first time, which can significantly improve the flavor and taste of meatballs, and can ensure that meatballs are not easily deteriorated during long-term storage, which is beneficial to the current industrial production and long-term transportation and storage of meatballs. In addition, the rich small molecule peptides can improve immunity, beautify the skin, delay aging, relieve fatigue, and restore physical strength. At the same time, DHA and milk mineral salts are rich in minerals such as calcium, phosphorus, and iron, which can regulate endocrine and tissue repair and regeneration. The introduction of bull whip can nourish the kidney and strengthen yang, and strengthen the body. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 The flavor evaluation of the meatballs of the present invention;

[0047] Figure 2 Evaluation of meatball flavor at different storage periods. DETAILED DESCRIPTION

[0048] The present invention is further described in detail below in conjunction with specific embodiments so that those skilled in the art can understand the present invention more clearly.

[0049] The following embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. Based on the specific embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work belong to the protection scope of the present invention.

[0050] In the examples of the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art; in the examples of the present invention, unless otherwise specified, the technical means used are conventional means well known to those skilled in the art.

[0051] Example 1

[0052] A small molecule peptide beef ball comprises: 400g of small molecule peptide, 10kg of beef, 300g of seasoning, 200g of garlic, 250g of starch, 150gg of edible oil, 1g of sodium carbonate, 15g of water retaining agent and 300g of drinking water.

[0053] Wherein, the seasoning agent includes 100g salt and 200g monosodium glutamate.

[0054] Wherein, the water retaining agent includes 5g of sodium pyrophosphate, 5g of sodium hexametaphosphate and 5g of sodium tripolyphosphate.

[0055] Wherein, the small molecule peptide includes collagen peptide.

[0056] Wherein, the collagen peptide is an enzymatic hydrolyzate obtained from cowhide.

[0057] The enzymatic hydrolysis method of the collagen peptide comprises the following steps:

[0058] The cowhide was mechanically crushed, and 220IU trypsin and 100U alkaline protease were added to each kilogram of cowhide sample, and 1L of deionized water was added. The conditions were controlled at 45°C and the enzymatic hydrolysis was continued with stirring for 8 hours. After enzymatic hydrolysis, polypeptide molecules below 1000Da were separated and collected, and separated and purified by HPLC.

[0059] Wherein, the amino acid sequence of the collagen peptide is shown as SEQ ID NO.1.

[0060] The method for preparing small molecule peptide meatballs is characterized in that the method comprises the following steps:

[0061] 1) weighing fresh meat according to the recipe and mincing it using a meat grinder;

[0062] 2) adding the remaining ingredients to the minced fresh meat in step 1) and continuing to stir to prepare a homogenate;

[0063] 3) Knead the mixture into balls of uniform size by hand or using a ball-making machine, and place them in warm water at 55°C for 10 minutes to form the balls;

[0064] 4) Place the formed balls in 100°C hot water to heat and mature them, and remove them after 10 minutes;

[0065] 5) The meatballs are cooled to room temperature, and after being tested and qualified, they are vacuum packed by a vacuum packing machine, and the packed meatballs are refrigerated and stored in a refrigerator or a cold storage.

[0066] Example 2

[0067] A small molecule peptide beef ball comprises: 800 g of small molecule peptide, 20 kg of beef, 450 g of seasoning, 250 g of garlic, 350 g of starch, 300 g of edible oil, 5 g of sodium carbonate, 30 g of water retaining agent and 500 g of drinking water.

[0068] Wherein, the seasoning agent includes 200g salt and 250g monosodium glutamate.

[0069] Wherein, the water retaining agent includes 10g of sodium pyrophosphate, 10g of sodium hexametaphosphate and 10g of sodium tripolyphosphate.

[0070] Wherein, the small molecule peptide includes soybean peptide.

[0071] The soybean peptide is an enzymatic hydrolyzate obtained from soybeans.

[0072] The enzymatic hydrolysis method of soybean peptides comprises the following steps:

[0073] The soybean sample was mechanically crushed to make a homogenate, and 130IU of fiber protease and 100U of neutral protease were added to each kilogram of soybean homogenate sample, and 1L of deionized water was added. The conditions were controlled at 55°C and the enzymolysis was continuously stirred for 12 hours. After enzymolysis, the 1000Da polypeptide molecules were separated and collected, and separated and purified by HPLC.

[0074] The plant peptide includes a soybean peptide whose amino acid sequence is shown in SEQ ID NO.6.

[0075] The preparation method of small molecule peptide meatballs is the same as that in Example 1.

[0076] Example 3

[0077] A small molecule peptide beef ball, compared with Example 1, the formula raw materials further include 2g of DHA algae oil and 5g of milk mineral salt. The preparation method is the same as that of Example 1.

[0078] Example 4

[0079] A small molecule peptide beef ball, compared with Example 1, wherein an equal amount of bull whip is used to replace beef in the formula raw materials. The preparation method is the same as that of Example 1.

[0080] Comparative Example 1

[0081] Compared with Example 1, it does not contain small molecule peptides, but uses an equal amount of beef to replace the small molecule peptides. The preparation method is the same as that of Example 1.

[0082] Comparative Example 2

[0083] Compared with Example 2, it does not contain small molecule peptides, but uses an equal amount of beef to replace the small molecule peptides. The preparation method is the same as that of Example 1.

[0084] Comparative Example 3

[0085] Compared with Example 1, polypeptide molecules between 3000Da and 6000Da were separated and collected, and the sequence was shown in SEQ ID NO.10, and the other raw materials were the same. The preparation method was the same as that of Example 1.

[0086] Verification Example 1

[0087] Sensory evaluation of meatballs: The beef balls obtained in Examples 1-4 and Comparative Examples 1-2 were cooked and subjected to sensory evaluation. The sensory evaluation was performed by sensory evaluators based on five aspects: color, smell, taste, tissue morphology and texture.

[0088] Color standard: normal meatballs with uniform color score 11-15 points, slightly mixed color score 6-10 points, and obvious mixed color score 1-5 points;

[0089] The flavor standards are: natural meaty aroma 11-15 points, slight oily smell 6-10 points, obvious oily smell 1-5 points;

[0090] Taste standard: refreshing and chewy 11-15 points, slightly soft and slightly greasy 6-10 points, not chewy and greasy 1-5 points;

[0091] Texture standard: 11-15 points for elastic, 6-10 points for relatively elastic, and 1-5 points for poor elasticity.

[0092] from Figure 1 It can be seen that the sensory scores of Examples 1-4 are higher than those of the comparative example, indicating that the introduction of small molecule peptides can significantly improve the quality of beef balls, with better color and flavor, a chewier taste and a very elastic texture.

[0093] Verification Example 2

[0094] Sensory scoring of meatballs at different storage periods: The beef balls obtained in Examples 1-4 and Comparative Examples 1-2 were stored in a freezer, and samples were taken for sensory scoring after 3 months, 6 months and 12 months, respectively. The scoring criteria were as shown in Verification Example 1 above.

[0095] from Figure 2 It can be seen that the beef balls of Examples 1-4 of the present invention can prolong the storage period with the help of small molecule peptides. During the continuous 12-month test period, they still retain the taste and flavor of the original production, further proving that the small molecule peptides of the present invention help preserve the quality of beef balls. However, the beef balls of Comparative Examples 1-3, due to the lack of small molecule peptides or the use of different small molecule peptides, have a significant decrease in taste and flavor during storage, and the quality is greatly compromised.

[0096] For other small molecule peptides, the same conclusions as above can be obtained by using the same preparation method, and the details will not be described in detail. It is necessary to point out here that the above embodiments are limited to further elaboration and explanation of the technical scheme of the present invention, and are not further limitations on the technical scheme of the present invention. The method of the present invention is only a preferred implementation scheme and is not used to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A small molecule peptide meatball, characterized in that: include: 400-800g of small molecule peptides, 10-20kg of fresh meat, 300-450g of seasoning, 200-250g of garlic, 250-350g of starch, 150g-300g of edible oil, 1-5g of sodium carbonate, 15-30g of water retaining agent and 300-500g of drinking water.

2. The meatball according to claim 1, characterized in that The small molecule peptide meatballs also include 2-5g of DHA algae oil and 5-10g of milk mineral salt.

3. The meatball according to claim 1, characterized in that The seasoning agent includes 100-200g of salt and 200-250g of monosodium glutamate.

4. The meatball according to claim 1, characterized in that The water retaining agent comprises 5-10g of sodium pyrophosphate, 5-10g of sodium hexametaphosphate and 5-10g of sodium tripolyphosphate.

5. The meatball according to claim 1, characterized in that The small molecule peptides include animal peptides and / or plant peptides.

6. The meatball according to claim 5, characterized in that The animal peptides include one or more of collagen peptides, lactoprotein peptides, egg white peptides, sea cucumber peptides and / or oyster peptides.

7. The meatball according to claim 5, characterized in that The plant peptides include one or more of soybean peptides, corn peptides, wheat peptides and / or pea peptides.

8. The meatball according to claim 1, characterized in that The fresh meat includes beef, mutton, pork, goose, venison and / or bull whip, sheep whip, pig whip and deer whip.

9. The meatball according to claim 1, characterized in that The edible oil includes animal oil or vegetable oil.

10. The method for preparing the small molecule peptide meatballs according to any one of claims 1 to 9, characterized in that: The method comprises the following steps: 1) weighing fresh meat according to the recipe and mincing it using a meat grinder; 2) adding the remaining ingredients to the minced fresh meat in step 1) and continuing to stir to prepare a homogenate; 3) Knead the mixture into balls of uniform size by hand or using a ball-making machine, and place them in warm water at 55-65°C for 10-20 minutes to form the balls; 4) Place the formed balls in hot water at 90-100°C to heat and mature them, and remove them after 10-20 minutes; 5) The meatballs are cooled to room temperature, and after being tested and qualified, they are vacuum packed by a vacuum packing machine, and the packed meatballs are refrigerated and stored in a refrigerator or a cold storage.

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