Method for producing Xuanwei ham flavored meat product through regulation and control of exogenous enzyme
By using exogenous enzymes to regulate fermentation during the production process of Xuanwei ham, the problem of long fermentation time of traditional ham is solved, and the rapid production of high-quality Xuanwei ham-flavored meat products is achieved.
Patent Information
- Application Number
- CN202510180809.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2024-03-15
- Filing Date
- 2025-02-19
- Publication Date
- 2025-04-29
AI Technical Summary
The fermentation and maturation of Xuanwei ham requires complex biochemical reactions, which are limited by seasons and have a long fermentation time. The existing research mainly focuses on microorganisms and endogenous enzymes, making it difficult to effectively improve the quality of ham.
The method of using exogenous enzymes to regulate the production of Xuanwei ham-flavored meat products is used. Through low-temperature marination and exogenous enzyme injection, combined with specific fermentation conditions, the fermentation cycle is shortened and the product quality is ensured.
It has achieved the acquisition of meat products with Xuanwei ham flavor within 4 months, shortening the production cycle, improving the uniformity of product quality, and simplifying the processing technology.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to a method for producing Xuanwei ham flavored meat products by regulating exogenous enzymes, and belongs to the technical field of food processing. Background Art
[0002] Xuanwei ham has a strong aroma, bright color, and is not greasy, and is deeply loved by consumers. The production of traditional Xuanwei ham mainly depends on the local climate and traditional craftsmen. There are many production restrictions, a long processing cycle, and the quality of the ham is difficult to control. With the improvement of consumption levels, the quantity of high-quality Xuanwei ham can no longer meet market demand.
[0003] In the long-term research on ham, it was found that the quality of ham is restricted by many factors. Pickling and fermentation are two important stages in the formation of product flavor and are the key links in controlling the quality of ham. The production of the unique flavor of Xuanwei ham requires complex biochemical reactions. Microorganisms and enzymes play an important role in the entire fermentation and maturation process. Researchers also explore the microscopic mechanism of microorganisms and endogenous enzymes in the fermentation and maturation of ham, hoping to use microorganisms and endogenous enzymes to improve the quality of ham. However, the microbial and endogenous enzyme systems are complex, and the impact on the quality of ham requires a long time of accumulation. The research is difficult and the progress of related research is slow. On the contrary, exogenous enzymes are widely available, easy to obtain, and have a large operating space. If new methods suitable for application in the fermentation of dry-cured meat products can be explored, it will be beneficial to the production of high-quality ham.
[0004] The fermentation and maturation of Xuanwei ham requires complex biochemical reactions and is restricted by seasons, so the fermentation time is long. However, exogenous enzymes are not used in Xuanwei flavored ham products. Summary of the invention
[0005] In view of the problems that the fermentation and maturation of Xuanwei ham requires complex biochemical reactions, is restricted by seasons, and has a long fermentation time, the present invention proposes a method for producing Xuanwei ham flavored meat products by regulating exogenous enzymes, that is, a method of combining the traditional Xuanwei ham pickling method with an exogenous enzyme process is used to obtain a meat product with Xuanwei ham flavor after fermenting for 4 months; on the basis of effectively maintaining the quality of the fermented meat, there is no restriction on the season, and the production cycle of the ham meat product can be shortened.
[0006] A method for producing Xuanwei ham flavored meat products by regulating exogenous enzymes, comprising the following specific steps:
[0007] (1) cutting and shaping fresh pork hind leg meat of qualified quality, squeezing out blood clots to obtain meat pieces to be processed;
[0008] (2) marinating the meat pieces at low temperature for 7 to 8 days, and stacking and pressing them;
[0009] (3) at room temperature, using a sterile syringe to uniformly inject exogenous enzymes into the marinated meat, massaging and absorbing the meat, and then hanging the meat to dry for 9 to 10 days; the exogenous enzymes include neutral protease and lipase;
[0010] (4) The meat blocks injected with the exogenous enzyme are placed at a temperature of 22-25° C. and a relative humidity of 65%-70% for fermentation for 68-72 days, and the temperature is adjusted to 25-28° C. and the relative humidity is 72%-76% for continued fermentation for 40-42 days to obtain Xuanwei ham flavored meat products.
[0011] The amount of salt applied during the low-temperature pickling process in step (2) is 7-9% of the mass of the meat to be processed.
[0012] The salting method of the low-temperature pickling process in step (2) is as follows:
[0013] According to the first salting amount, edible salt is applied to the surface of the meat blocks for the first salting, and the salted meat blocks are stacked; after an interval of 2 to 3 days, according to the second salting amount, edible salt is applied to the surface of the meat blocks for the second salting, and the salted meat blocks are turned over and stacked; after an interval of 2 to 3 days, according to the third salting amount, edible salt is applied to the surface of the meat blocks for the third salting, and the salted meat blocks are turned over and stacked; the first salting amount accounts for 2.5% to 3.0% of the mass of the meat blocks, the second salting amount accounts for 3.0% to 4.0% of the mass of the meat blocks, and the third salting amount accounts for 1.5% to 2.0% of the mass of the meat blocks.
[0014] The temperature of the low-temperature pickling in step (2) is 4-6° C., and the relative humidity is 82%-86%.
[0015] In the step (3), the injection amount of neutral protease is 7200-12000 U / kg, the injection amount of lipase is 5000-10150 U / kg, and the distance between adjacent injection points of the exogenous enzyme is 3-6 cm.
[0016] The neutral protease and lipase in step (3) are both commercially available food-grade neutral protease and lipase. The activity of the food-grade neutral protease is determined by the Folin method in GB / T 23527-2009. The enzyme activity is defined as follows: 1 g of solid enzyme powder hydrolyzes casein for 1 min under certain temperature and pH conditions to produce 1 μg of tyrosine, which is 1 enzyme activity unit, expressed as U / g. The lipase activity is determined by the p-NPP method. The enzyme activity is defined as follows: under certain conditions, the amount of enzyme that decomposes the substrate p-nitrophenyl palmitate per minute to release 1 μmoL p-nitrophenol is defined as 1 enzyme activity unit.
[0017] The temperature of hanging to dry in step (3) is 18-20° C. and the relative humidity is 78%-82%.
[0018] The principle of exogenous enzyme regulation in the production of Xuanwei ham flavored meat products: Ham meat is rich in macromolecular substances such as proteins and lipids. Exogenous proteases can accelerate the decomposition of covalent bonds in proteins, degrade macromolecular proteins into small molecular peptides or amino acids, improve the nutritional value of meat products, and enhance the flavor of meat; exogenous lipases can accelerate the catalytic oxidation of fats into macromolecular substances such as triglycerides and phospholipids, and further decompose into free fatty acids, which will be oxidized into peroxides, and peroxides can be decomposed into volatile flavor substances. Under the action of exogenous proteases and lipases, proteins and lipids in meat products are oxidized and decomposed, and small molecular substances are released, which can effectively promote the accumulation of nutrients and flavor substances in meat products.
[0019] The beneficial effects of the present invention are:
[0020] (1) The present invention uses injection of exogenous enzymes to produce meat products with Xuanwei ham flavor, and mature meat products can be obtained in 4 months. The product quality is uniform, and compared with traditional Xuanwei ham, the fermentation cycle can be effectively shortened;
[0021] (2) The entire processing process of the present invention is controllable, the process flow is simple and effective, the exogenous enzyme has high activity, the dosage is small, it is easy to obtain, and the production and processing are not restricted by season;
[0022] (3) Under the action of exogenous enzymes, the protein and lipid of the meat product are effectively degraded and small molecules are released, which is beneficial to human digestion and absorption. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] Figure 1 is the flavor substance distribution of Xuanwei ham flavored meat product and Xuanwei ham in Example 1; ad are the percentages of identified volatile compound categories (a, control group; b, treatment group (Xuanwei ham flavored meat product); c, Xuanwei farm ham; d, Dehe ham);
[0024] Figure 2 It is the difference in the content of volatile flavor components between the Xuanwei ham flavored meat product and the Xuanwei ham in Example 1. DETAILED DESCRIPTION
[0025] The present invention is further described in detail below in conjunction with specific implementation modes, but the protection scope of the present invention is not limited to the described contents.
[0026] Example 1: A method for producing Xuanwei ham flavored meat products by regulating exogenous enzymes, the specific steps are as follows:
[0027] (1) cutting and shaping fresh pork hind leg meat of qualified quality, removing the "hanging meat", squeezing out the blood stasis to obtain 0.8-1.0 kg of meat to be processed;
[0028] (2) The meat to be processed is marinated at low temperature for 7 days (temperature 4-6°C, relative humidity 82%-86%), and stacked and pressed; the amount of salt applied during the low-temperature marinating process is 7% of the mass of the meat to be processed, and the method of applying salt during the low-temperature marinating process is as follows:
[0029] According to the first salting amount, edible salt is applied to the surface of the meat blocks for the first salting, and the salted meat blocks are stacked; after an interval of 2 days, according to the second salting amount, edible salt is applied to the surface of the meat blocks for the second salting, and the salted meat blocks are turned over and stacked; after an interval of 2 days, according to the third salting amount, edible salt is applied to the surface of the meat blocks for the third salting, and the salted meat blocks are turned over and stacked; the first salting amount accounts for 2.5% of the mass of the meat blocks, the second salting amount accounts for 3.0% of the mass of the meat blocks, and the third salting amount accounts for 1.5% of the mass of the meat blocks;
[0030] (3) Dissolve commercially available food-grade neutral protease and lipase in sterile water to prepare a neutral protease and lipase mixture according to an injection amount of 11500U / kg of food-grade neutral protease and 6000U / kg of lipase. At room temperature, use a 1mL medical sterile syringe to evenly inject exogenous enzymes (food-grade neutral protease and lipase) into the marinated meat. The injection point of the exogenous enzyme is preferably the intersection of fat and lean in the meat. The distance between adjacent injection points of the exogenous enzyme is 3cm. The injection process needs to be uniform and slow, and 3 to 4 injections are made for each milliliter of liquid. After the injection is completed, massage to promote uniform dispersion of the liquid; after massage and absorption, hang to dry at a temperature of 18 to 20°C and a relative humidity of 78% to 82% for 10 days;
[0031] (4) fermenting the meat blocks injected with the exogenous enzyme at a temperature of 22 to 25° C. and a relative humidity of 65% to 70% for 70 days, then adjusting the temperature to 25 to 28° C. and a relative humidity of 72% to 76% and continuing to ferment for 40 days to obtain a Xuanwei ham flavored meat product;
[0032] The Xuanwei ham flavored meat product (treatment group) of this embodiment was tested for moisture content, water activity, color, hardness, malondialdehyde (MDA), volatile basic nitrogen, protein degradation index, volatile flavor substances and free amino acids. At the same time, a group without exogenous enzyme addition and Xuanwei ham (purchased from Dehe Co., Ltd. and Xuanwei farmer's ham, both of which were two-year hams) were selected as experimental controls. Each treatment group was repeated 3 times. The results are shown in Table 1.
[0033] Moisture content determination: according to the national standard GB 5009.3, 2016; water activity determination: according to the national standard GB5009.5, 2016; hardness determination according to the method of Wang et al. (Wang, H., Yin, X., Zhang, L., Wang, X., Zhang, J., Wen, R., et al. (2024). Insight into the relationship between the causesof off-odour and microorganism communities in Xuanwei ham. Foods, 13 (5), Article 776); color determination according to the method of Li et al. (Li, J., Deng, F., Han, P., Ding, Y., & Cao, J. (2024c). Preparation of resistant starch types III+V with moderate amylopullulanase and its effects on bread properties. Foods, 13(8), Article 1251); malondialdehyde (MDA) content determination: refer to the method of Kim et al. (Kim, SG, & Kim, HY (2023). Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham. Food Science of Animal Resources, 43(3), Article 454); volatile basic nitrogen refers to the method of Tao et al. (Tao, HY, Hu, Q., Wu, Y., Han, P., & Liang, X. (2021). Evaluation of antibacterial protein with antioxidant activity from Rahnella aquatilis L103 and its effect on beef during refrigerated storage. International Journal of Food Science and Technology, 56(8), 3807–3813); protein degradation index refers to the method of Harkouss et al. (Harkouss, R., Mirade, PS, & Gatellier, P. (2012).Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index. Meat Science, 92(2), 84–88); free amino acids and volatile flavor substances were determined according to the method of Xiang et al. (Xiang, J., Wang, X., Guo, C., Zang, L., He, H., Yin, X., et al. (2024). Quality and flavor difference in dry-cured meat treated with low-sodium salts: An emphasis on magnesium. Molecules, 29(10), Article 2194);.
[0034] Table 1. Xuanwei ham flavored meat products and Xuanwei ham physicochemical properties
[0035]
[0036] Different letters in the same row of a–c indicate significant differences (P < 0.05);
[0037] As shown in Table 1, the color index, thiobarbituric acid value and representative degradation index of the treatment group were not significantly different from those of the farm ham, while the moisture content and water activity were significantly lower than those of the Xuanwei ham, and the hardness was significantly higher than that of the Xuanwei ham.
[0038] Volatile flavor substances in Xuanwei ham flavored meat products such as Figures 1-2 As shown in Table 2;
[0039] Table 2. Volatile compounds with OAV>1 in Xuanwei ham flavored meat products and Xuanwei ham
[0040]
[0041]
[0042] Different letters in the same row of a–d represent significant differences (P<0.05); OAV = ingredient content / threshold.
[0043] from Figures 1-2As shown in Table 2, the treatment group contains more abundant flavor substances, especially aldehydes and alcohols in the main components; the main volatile flavor components in the treatment group and Xuanwei ham are consistent, all of which are n-hexanal, amyl alcohol, n-hexanol and 2-heptanone, and the ratios of the treatment group (2.7:1:2.6:10.4) and farm ham (3.2:1:2.8:9.4) are close, indicating that the dry-cured meat in the exogenous enzyme treatment group has a flavor similar to that of the farm ham in Xuanwei ham;
[0044] The free amino acids of Xuanwei ham flavored meat products are shown in Table 3;
[0045] Table 3 Free amino acid content in Xuanwei ham flavored meat products and Xuanwei ham
[0046]
[0047] Umami amino acids include aspartic acid (Asp) and glutamic acid (Glu); sweet amino acids include alanine (Ala), glycine (Gly), serine (Ser) and threonine (Thr); bitter amino acids include histidine (His), phenylalanine (Tyr) and leucine (Leu), and the content unit is mg / 100g; different letters in the same row a-d represent significant differences (P<0.05);
[0048] As shown in Table 3, the total free amino acids and bitter amino acids of Xuanwei ham flavored meat products have no significant differences from those of Xuanwei ham, and their umami amino acids and sweet amino acids are similar to those of farm ham and Dehe ham, respectively.
[0049] Example 2: A method for producing Xuanwei ham flavored meat products by regulating exogenous enzymes, the specific steps are as follows:
[0050] (1) cutting and shaping fresh pork hind leg meat of qualified quality, removing the "hanging meat", squeezing out the blood stasis to obtain 0.8-1.0 kg of meat to be processed;
[0051] (2) The meat to be processed is marinated at low temperature for 8 days (temperature 4-6°C, relative humidity 82%-86%), and stacked and pressed; the amount of salt applied during the low-temperature marinating process is 8% of the mass of the meat to be processed, and the salting method during the low-temperature marinating process is:
[0052] According to the first salting amount, edible salt is applied to the surface of the meat blocks for the first salting, and the salted meat blocks are stacked; after an interval of 2.5 days, according to the second salting amount, edible salt is applied to the surface of the meat blocks for the second salting, and the salted meat blocks are turned over and stacked; after an interval of 3 days, according to the third salting amount, edible salt is applied to the surface of the meat blocks for the third salting, and the salted meat blocks are turned over and stacked; the first salting amount accounts for 2.8% of the mass of the meat blocks, the second salting amount accounts for 3.5% of the mass of the meat blocks, and the third salting amount accounts for 1.7% of the mass of the meat blocks;
[0053] (3) Dissolve commercially available food-grade neutral protease and lipase in sterile water to prepare a neutral protease and lipase mixture according to the injection amount of 8400U / kg of food-grade neutral protease and 7500U / kg of lipase. At room temperature, use a 1mL medical sterile syringe to evenly inject exogenous enzymes (food-grade neutral protease and lipase) into the marinated meat. The injection point of the exogenous enzyme is preferably the intersection of fat and lean in the meat. The distance between adjacent injection points of the exogenous enzyme is 4cm. The injection process needs to be uniform and slow, and each milliliter of liquid is injected 3 to 4 times. After the injection is completed, massage to promote uniform dispersion of the liquid; after massage and absorption, hang to dry at a temperature of 18 to 20°C and a relative humidity of 78% to 82% for 9 days;
[0054] (4) fermenting the meat blocks injected with the exogenous enzyme at a temperature of 22 to 25° C. and a relative humidity of 65% to 70% for 70 days, then adjusting the temperature to 25 to 28° C. and a relative humidity of 72% to 76% and continuing to ferment for 40 days to obtain a Xuanwei ham flavored meat product;
[0055] After testing, the Xuanwei ham flavored meat product in this embodiment, to which 8400U / kg of food-grade neutral protease and 7500U / kg of lipase are added, has no significant difference in color index, thiobarbituric acid value and representative degradation index from farm ham, and has a flavor close to that of the farm ham in Xuanwei ham. The total free amino acids and bitter amino acids are no significantly different from those of Xuanwei ham, and its umami amino acids and sweet amino acids are similar to those of farm ham and Dehe ham, respectively.
[0056] Example 3: A method for producing Xuanwei ham flavored meat products by regulating exogenous enzymes, the specific steps are as follows:
[0057] (1) cutting and shaping fresh pork hind leg meat of qualified quality, removing the "hanging meat", squeezing out the blood stasis to obtain 0.8-1.0 kg of meat to be processed;
[0058] (2) The meat to be processed is marinated at low temperature for 7.5 days (temperature 4-6°C, relative humidity 82%-86%), and stacked and pressed; the amount of salt applied during the low-temperature marinating process is 9% of the mass of the meat to be processed, and the method of applying salt during the low-temperature marinating process is as follows:
[0059] According to the first salting amount, edible salt is applied to the surface of the meat blocks for the first salting, and the salted meat blocks are stacked; after an interval of 3 days, according to the second salting amount, edible salt is applied to the surface of the meat blocks for the second salting, and the salted meat blocks are turned over and stacked; after an interval of 2.5 days, according to the third salting amount, edible salt is applied to the surface of the meat blocks for the third salting, and the salted meat blocks are turned over and stacked; the first salting amount accounts for 3.0% of the mass of the meat blocks, the second salting amount accounts for 4.0% of the mass of the meat blocks, and the third salting amount accounts for 2.0% of the mass of the meat blocks;
[0060] (3) Dissolve commercially available food-grade neutral protease and lipase in sterile water to prepare a neutral protease and lipase mixture according to the injection amount of 9600 U / kg of food-grade neutral protease and 10150 U / kg of lipase. At room temperature, use a 3 mL medical sterile syringe to evenly inject exogenous enzymes (food-grade neutral protease and lipase) into the marinated meat. The injection point of the exogenous enzyme is preferably the intersection of fat and lean in the meat. The distance between adjacent injection points of the exogenous enzyme is 5 cm. The injection process needs to be uniform and slow, and each milliliter of liquid is injected 3 to 4 times. After the injection is completed, massage to promote uniform dispersion of the liquid; after massage and absorption, hang to dry at a temperature of 18 to 20° C. and a relative humidity of 78% to 82% for 9.5 days;
[0061] (4) The meat blocks injected with exogenous enzymes were fermented at a temperature of 22-25° C. and a relative humidity of 65%-70% for 72 days, and then the temperature was adjusted to 25-28° C. and the relative humidity was 72%-76% for further fermentation for 41 days to obtain Xuanwei ham flavored meat products.
[0062] After testing, the Xuanwei ham flavored meat product in this embodiment, to which 9600U / kg of food-grade neutral protease and 10150U / kg of lipase are added, has no significant difference in color index, thiobarbituric acid value and representative degradation index from farm ham, and has a flavor close to that of the farm ham in Xuanwei ham. The total free amino acids and bitter amino acids are no significantly different from those of Xuanwei ham, and its umami amino acids and sweet amino acids are similar to those of farm ham and Dehe ham, respectively.
[0063] The specific implementation modes of the present invention are described in detail above, but the present invention is not limited to the above implementation modes, and various changes can be made within the knowledge scope of ordinary technicians in this field without departing from the purpose of the present invention.
Claims
1. A method for producing Xuanwei ham flavored meat products by regulating exogenous enzymes, characterized in that: The specific steps are as follows: (1) cutting and shaping fresh pork hind leg meat of qualified quality, squeezing out blood stasis to obtain meat pieces to be processed; (2) marinating the meat pieces at low temperature for 7 to 8 days, and stacking and pressing them; (3) at room temperature, uniformly injecting exogenous enzymes into the marinated meat, massaging and absorbing the meat, and then hanging the meat to dry for 9 to 10 days; the exogenous enzymes include neutral protease and lipase; (4) The meat blocks injected with the exogenous enzyme are placed at a temperature of 22-25° C. and a relative humidity of 65%-70% for fermentation for 68-72 days, and the temperature is adjusted to 25-28° C. and the relative humidity is 72%-76% for continued fermentation for 40-42 days to obtain Xuanwei ham flavored meat products.
2. The method for producing Xuanwei ham flavored meat products by exogenous enzyme regulation according to claim 1, characterized in that: The amount of salt applied during the low-temperature pickling process in step (2) is 7% to 9% of the mass of the meat to be processed.
3. The method for producing Xuanwei ham flavored meat products by exogenous enzyme regulation according to claim 2, characterized in that: The salting method in the low-temperature pickling process of step (2) is: According to the first salting amount, edible salt is spread on the surface of the meat blocks for the first salting, and the salted meat blocks are stacked; after an interval of 2 to 3 days, according to the second salting amount, edible salt is spread on the surface of the meat blocks for the second salting, and the salted meat blocks are turned over and stacked; after an interval of 2 to 3 days, according to the third salting amount, edible salt is spread on the surface of the meat blocks for the third salting, and the salted meat blocks are turned over and stacked; the first salting amount accounts for 2.5% to 3% of the mass of the meat blocks, the second salting amount accounts for 3% to 4% of the mass of the meat blocks, and the third salting amount accounts for 1.5% to 2.0% of the mass of the meat blocks.
4. The method for producing Xuanwei ham flavored meat products by exogenous enzyme regulation according to claim 1, characterized in that: The temperature of the low-temperature pickling in step (2) is 4-6° C., and the relative humidity is 82%-86%.
5. The method for producing Xuanwei ham flavored meat products by exogenous enzyme regulation according to claim 1, characterized in that: In step (3), the injection amount of neutral protease is 7200-12000 U / kg, the injection amount of lipase is 5000-10150 U / kg, and the distance between adjacent injection points of the exogenous enzyme is 3-6 cm.
6. The method for producing Xuanwei ham flavored meat products by exogenous enzyme regulation according to claim 1, characterized in that: The temperature of hanging to dry in step (3) is 18-20° C. and the relative humidity is 78%-82%.