Flaky luncheon meat and production method thereof

Abstract

The invention relates to the field of food production technology, and discloses sliced luncheon meat and a production method thereof, the formula of the luncheon meat comprises 100 parts by weight of pork, and the addition amount of each component is as follows: 3-6 parts by weight of ice water; 1.8-2 parts by weight of table salt; 0.3 to 0.5 part by weight of phosphate; 4-8 parts by weight of composite vegetable protein; 0.8-1 part by weight of sugar; 0.2 to 0.5 part by weight of white pepper; 0.1 to 0.3 part by weight of sodium glutamate; and 0.3-1 part by weight of a composite perfume. 0.1 to 0.2 part by weight of isomeric sodium ascorbate; 0.8 to 1.1 parts by weight of seasoning; and 3 to 5 parts by weight of modified starch. The composite plant egg comprises soybean protein isolate. According to the soybean protein isolate and the phosphate, a specific tumbling process is adopted, and the technical problems that in the prior art, the flower clamping effect of large meat loaves is uneven in distribution, and luncheon meat tissue is soft and bad in elasticity are solved.

Description

Technical Field

[0001] The invention relates to the field of food production technology, and in particular to a sliced ​​luncheon meat and a production method thereof. Background Art

[0002] The mainstream luncheon meat on the market adopts the cooked packaging process, that is, first cooked, then sliced, and then sterilized again. The main process is as follows:

[0003] Preparation of minced meat: chop pork (lean meat + fat meat) and add ingredients (brine, phosphate, starch, etc.).

[0004] Molding and steaming: The minced meat is put into a metal mold and steamed at high temperature (80-90 degrees Celsius) to form a solid structure.

[0005] Cooling and slicing: Slice the cooked luncheon meat after cooling it to form sliced ​​specifications.

[0006] Packaging and secondary sterilization: Put the sliced ​​luncheon meat into a cooking bag and sterilize it again at high temperature (121 degrees Celsius, 15-30 minutes) to extend the shelf life.

[0007] Cooling and storage: After high-temperature sterilization, the product is quickly cooled and enters the cold chain storage link.

[0008] The recipe for luncheon meat slices uses compound seasonings instead of MSG based on the Meilin recipe. The research and development focus is mainly on overcoming the following two difficult problems:

[0009] How to present the effect of large pieces of meat being sandwiched in 50 grams of minced meat and distributed evenly? The samples trial-produced according to the process formula requirements of sodium nitrite replacement strains are soft and rotten with poor elasticity. How to improve the product's organizational morphology while ensuring a clean product label will be a difficulty that needs to be overcome. Summary of the invention

[0010] The main purpose of the present invention is to solve the technical problems in the prior art that the cutting effect of large pieces of meat is unevenly distributed and the luncheon meat texture is soft and rotten with poor elasticity. A sliced ​​luncheon meat, the formula of the luncheon meat is:

[0011] A sliced ​​luncheon meat, the formula of the luncheon meat is:

[0012] Taking pork as 100 parts by weight, the added amount of each ingredient is as follows:

[0013] 3-6 parts by weight of ice water;

[0014] 1.8-2 parts by weight of salt;

[0015] Phosphate 0.3-0.5 parts by weight;

[0016] 4-8 parts by weight of composite plant protein;

[0017] Sugar 0.8-1 parts by weight;

[0018] 0.2-0.5 weight portion of white pepper;

[0019] Sodium glutamate 0.1-0.3 parts by weight;

[0020] 0.3-1 weight portion of compound spices.

[0021] 0.1-0.2 parts by weight of isomeric sodium ascorbate

[0022] Seasoning 0.8-1.1 parts by weight

[0023] 3-5 parts by weight of modified starch. The composite vegetable egg comprises isolated soy protein.

[0024] The present invention also relates to a production process of sliced ​​luncheon meat, comprising the following steps:

[0025] 100 parts by weight of pork are selected, the fascia is trimmed, large meat pieces and minced meat are divided, fat is pre-processed, and the particle size is controlled to be 6-8 mm;

[0026] Add according to the formula: 3-6 parts by weight of ice water; 1.8-2 parts by weight of salt; 0.3-0.5 parts by weight of phosphate; 4-8 parts by weight of composite plant protein; 0.8-1 part by weight of sugar; 0.2-0.5 parts by weight of white pepper; 0.1-0.3 parts by weight of monosodium glutamate; 0.3-1 parts by weight of composite spices; 0.1-0.2 parts by weight of isomeric sodium ascorbate; 0.8-1.1 parts by weight of flavor-enhancing seasoning; vacuum marinate for 12-24 hours and store at a low temperature of 4 degrees Celsius; the composite plant egg includes soy protein isolate.

[0027] Use 6-8mm perforated plate to shred pellets; use tumbling equipment for tumbling;

[0028] Add 3-5 parts by weight of modified starch and stir evenly at high speed for 10 minutes;

[0029] The luncheon meat slices are obtained by filling with vacuum filling equipment and sterilizing at 121.5°C for 15-20 minutes.

[0030] The present invention has the following beneficial effects:

[0031] The invented soy protein isolate and phosphate adopt a specific tumbling process to solve the technical problems in the prior art of uneven distribution of the flower-stuffing effect of large meat chunks and soft and poor elasticity of luncheon meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1The results of the experiment on the cutting effect of luncheon meat slices 1 to 9 of the present invention are shown in FIG. (the order of 1 to 9 is from left to right and from top to bottom);

[0033] Figure 2 These are the experimental results of the marinade effect of the luncheon meat slices of Examples 10-11 of the present invention (left Figure 10, right Figure 11). DETAILED DESCRIPTION

[0034] The terms "first", "second", "third", "fourth", etc. (if any) in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the numbers used in this way can be interchanged where appropriate, so that the embodiments described herein can be implemented in an order other than that illustrated or described herein. In addition, the terms "including" or "having" and any variations thereof are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units that are clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0035] In order to solve the technical problems in the prior art that the meshing effect of large chunks of meat is unevenly distributed and the luncheon meat tissue is soft and has poor elasticity, the applicant has conducted a large number of experiments. The soy protein isolate and phosphate of the present invention adopt a specific tumbling time test design, which can improve the elasticity, hardness and chewiness of meat products, while also achieving a uniform meshing effect of large chunks of meat.

[0036] In addition, the shelf life temperature acceleration test of the pilot qualified products showed that the pilot qualified products can maintain good sensory properties within 19 months, and no water or oil separation occurs; the sodium nitrite content is close to the level of sliced ​​luncheon meat, the residual oxygen content is small and remains stable within 25 months; the commercial sterility is normal, and the total colony count is not detected. This shows that the use of alternative strains to produce luncheon meat products can achieve the same sodium nitrite level of preservation effect, ensuring normal microbial indicators within 24 months.

[0037] A sliced ​​luncheon meat, the process comprising:

[0038] 100 parts by weight of pork were selected, fascia were trimmed, large meat pieces and minced meat were divided, fat was pre-processed, the weight ratio of fat to lean meat was 1:2.4, and the particle size was controlled to be 6-8 mm;

[0039] Add according to the formula: 5 parts by weight of ice water; 2 parts by weight of salt; 0.3-0.5 parts by weight of phosphate; 4-8 parts by weight of composite vegetable protein; 1 part by weight of sugar; 0.4 parts by weight of white pepper; 0.2 parts by weight of monosodium glutamate; 1 part by weight of composite spices; 0.1 parts by weight of isomeric sodium ascorbate; 1.1 parts by weight of flavor-enhancing seasoning (disodium flavor nucleotides); marinate in vacuum for 24 hours and store at a low temperature of 4 degrees Celsius;

[0040] The composite vegetable protein comprises 1 weight part of pea protein, 2 weight parts of wheat protein and 2-4 weight parts of soy protein isolate (SPI). The composite spice comprises nutmeg powder, cinnamon extract and salt in a mass ratio of 1:1:0.5.

[0041] Use 6-8mm perforated plate to shred pellets; use rolling and kneading equipment to roll and knead for 20 minutes;

[0042] Add 4 parts by weight of modified starch and stir evenly at high speed for 10 minutes;

[0043] The luncheon meat slices were obtained by filling with vacuum filling equipment and sterilizing at 121.5°C for 20 minutes.

[0044] Experimental process:

[0045] After the product is made according to the technological process, a texture analyzer is used to measure the product texture data and observe the marbling effect of large chunks of meat.

[0046] Serial number Phosphate (parts by weight) Composite vegetable protein (weight) hardness elasticity Chewability Large meat sandwich effect 1 Sodium phosphate 0.3 Pea 1+Wheat 2+SPI2 5263 0.89 4278 Large pieces of meat are evenly cut into pieces 2 Sodium phosphate 0.3 Pea 1+Wheat 2+SP|3 5430 0.90 4420 Large pieces of meat are evenly cut into pieces 3 Sodium phosphate 0.3 Pea 1+Wheat 2+SPI4 5580 0.88 4550 Large pieces of meat are evenly cut into pieces 4 Sodium phosphate 0.4 Pea 1+Wheat 2+SPI2 5380 0.91 4350 Large pieces of meat are evenly cut into pieces 5 Sodium phosphate 0.4 Pea 1+Wheat 2+SPI3 5570 0.92 4580 Large pieces of meat are evenly cut into pieces 6 Sodium phosphate 0.4 Pea 1+Wheat 2+SPI4 5720 0.90 4720 Large pieces of meat are evenly cut into pieces 7 Sodium phosphate 0.5 Pea 1+Wheat 2+SPI2 5480 0.92 4480 Large pieces of meat are evenly cut into pieces 8 Sodium phosphate 0.5 Pea 1+Wheat 2+SPI3 5660 0.93 4650 Large pieces of meat are evenly cut into pieces 9 Sodium phosphate 0.5 Pea 1+Wheat 2+SPI4 5800 0.91 4800 Large pieces of meat are evenly cut into pieces 10 Sodium phosphate 0.5 Pea 1+Wheat 2 5180 0.81 4120 No big meat cutlets 11 Sodium phosphate 0 Pea 1+Wheat 2+SPI3 5080 0.83 4090 No big meat cutlets

[0047] Using the same recipe and the same tumbling equipment, different tumbling schemes were tested. The minced meat was made into products according to the process flow, and then the product texture data was measured using a texture analyzer.

[0048] Tumbling solution:

[0049] Solution 1: Three times of forward rotation for 10 minutes, followed by 1 minute of forward rotation each time, and finally 10 minutes of reverse rotation, with a tilt angle of -2°

[0050] Solution 2: Three times of forward rotation for 10 minutes, followed by 2 minutes of reverse rotation each time

[0051] Solution 3: Four times of forward rotation for 10 minutes, with three times of reverse rotation for 1 minute in between

[0052] Solution 4: Four times of forward rotation for 10 minutes, with three intervals of reverse rotation for 2 minutes.

[0053] The experimental results are as follows:

[0054]

[0055] Through the above experimental data and Figure 1 , Figure 2It can be seen that phosphate and SPI have a good synergistic mechanism: phosphate promotes the dissolution of myosin, provides more cross-linking sites for SPI, and forms a dense gel network. SPI enhances the water retention capacity of phosphate through hydrophobic interaction and reduces the damage to the structure caused by high-temperature sterilization. Therefore, it can solve the technical problems of uneven distribution of the flower effect of large meat pieces and poor elasticity of luncheon meat tissue in the prior art. At the same time, by coordinating a specific rolling and kneading scheme, the quality of the product is improved.

[0056] As described above, the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features thereof may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A luncheon meat slice, the formula of which is: Taking pork as 100 parts by weight, the added amount of each ingredient is as follows: 3-6 parts by weight of ice water; 1.8-2 parts by weight of salt; Phosphate 0.3-0.5 parts by weight; 4-8 parts by weight of composite plant protein; Sugar 0.8-1 parts by weight; 0.2-0.5 weight portion of white pepper; Sodium glutamate 0.1-0.3 parts by weight; 0.3-1 weight part of compound spices; 0.1-0.2 parts by weight of isomeric sodium ascorbate Seasoning 0.8-1.1 parts by weight 3-5 parts by weight of modified starch; The composite vegetable egg comprises isolated soy protein.

2. The luncheon meat slice according to claim 1, characterized in that: The mass ratio of fat to lean meat in the pork is 1:1-3.

3. The luncheon meat slice according to claim 1, characterized in that: The dosage of the composite plant protein is: 1-2 parts by weight of pea protein; 1-2 parts by weight of wheat protein; and 2-4 parts by weight of soy protein isolate.

4. The luncheon meat slice according to claim 1, characterized in that: In the composite spice, the mass ratio of the amounts of each formula is nutmeg powder: cinnamon extract: salt = 1: 0.5-1.5: 0.25-0.

75.

5. A production process for sliced ​​luncheon meat, characterized in that: The following steps are involved: 100 parts by weight of pork are selected, the fascia is trimmed, large meat pieces and minced meat are divided, fat is pre-processed, and the particle size is controlled to be 6-8 mm; Add according to the formula: 3-6 parts by weight of ice water; 1.8-2 parts by weight of salt; Phosphate 0.3-0.5 weight parts; composite vegetable protein 4-8 weight parts; sugar 0.8-1 weight parts; white pepper 0.2-0.5 weight parts; sodium glutamate 0.1-0.3 weight parts; composite spices 0.3-1 weight parts; isomeric sodium ascorbate 0.1-0.2 weight parts; flavoring seasoning 0.8-1.1 weight parts; vacuum pickling for 12-24 hours, low temperature storage at 4 degrees Celsius; the composite vegetable egg includes soy protein isolate; Use 6-8mm perforated plate to shred pellets; use tumbling equipment for tumbling; Add 3-5 parts by weight of modified starch and stir evenly at high speed for 10-60 minutes; The luncheon meat slices are obtained by filling with vacuum filling equipment and sterilizing at 121.5°C for 15-20 minutes.

6. The production process of luncheon meat slices according to claim 1, characterized in that: The mass ratio of fat to lean meat in the pork is 1:1-3.

7. The luncheon meat slice according to claim 1, characterized in that: The dosage of the composite plant protein is: 1-2 parts by weight of pea protein; 1-2 parts by weight of wheat protein; 2-4 parts by weight of soy protein isolate.

8. The luncheon meat slice according to claim 1, characterized in that: In the composite spice, the mass ratio of the amounts of each formula is nutmeg powder: cinnamon extract: salt = 1: 0.5-1.5: 0.25-0.75.

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