Processing method and formula of minced chicken luncheon meat
By optimizing the processing methods of chicken puree, including pretreatment, flavor treatment, modification treatment and enzymatic maturation, the use of specific additives to improve the molding effect and taste, solving the problems of difficult and poor taste of chicken puree, and achieving higher quality chicken puree lunch meat products.
Patent Information
- Application Number
- CN202311450218.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-11-02
- Publication Date
- 2025-05-06
AI Technical Summary
In the prior art, chicken puree is difficult to form and has poor taste and flavor, resulting in less lunch meat as raw material.
Through pretreatment, flavor treatment, modification treatment and enzymatic maturation treatment, the molding effect and taste of chicken puree are optimized. Specific steps include raw material pretreatment, flavor treatment, modification treatment, enzymatic maturation treatment and cooling treatment, and the use of additives such as corn starch, soy protein isolate, complex phosphate and glutamine transaminase to improve the molding effect and taste.
It has achieved good molding of chicken puree and improved taste and flavor, solved the problems of difficulty in forming and poor taste, and improved the quality of the product and consumer acceptance.
Smart Images
Figure CN119924464A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of luncheon meat processing, in particular to a processing method and a formula of chicken puree luncheon meat. Background Art
[0002] Chicken contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E and niacin. It has low fat content, high protein content, high digestibility, and is easily absorbed by the human body. It has the function of enhancing physical strength and strengthening the body. It is a common ingredient in daily life and a must-have ingredient in restaurants and hotels, and is deeply loved by people.
[0003] Most luncheon meats are aseptic canned compressed minced meat foods made from pork and beef as the main raw materials, supplemented with a certain proportion of starch and spices. They are favored by consumers because of their unique flavor, ease of eating and portability. However, luncheon meats made from chicken are rare, and luncheon meats made from chicken puree obtained by separating the meat from the bones of chicken skeletons are even rarer. Chicken puree mainly consists of chicken tissue and bone marrow, which can be used as a raw material for deep processing of meat foods.
[0004] At present, the chicken skeleton bone and meat separation technology uses high-pressure extrusion technology, and the chicken tissue after crushing and mixing is mainly minced meat, which seriously limits its application in meat processing. Compared with pork and beef, chicken has a lower fat content, which makes it difficult to shape the meat paste when making luncheon meat, and the taste and flavor are affected. This is one of the reasons why there are fewer luncheon meats made from chicken on the market.
[0005] Therefore, a new processing method and prescription of chicken mashed luncheon meat are needed to solve the above-mentioned problems. Summary of the invention
[0006] The purpose of the present invention is to provide a processing method and a formula for chicken puree luncheon meat, which can optimize the process of making luncheon meat with chicken puree, thereby solving the problems of difficult shaping of chicken puree and poor taste and flavor.
[0007] In order to achieve the above object, the present invention adopts such technical solution:
[0008] A method for processing chicken mashed luncheon meat at least comprises:
[0009] Preprocessing the raw materials, preparing the chicken raw materials into original meat puree, and storing the original meat puree at a predetermined temperature;
[0010] Flavor processing, mixing a predetermined formula of seasoning with the original meat puree to obtain flavored meat puree;
[0011] Modification treatment, mixing several additives for improving the meat puree forming effect with the flavored meat puree to obtain optimized meat puree;
[0012] Enzymatic aging treatment, quantitatively packing the optimized meat paste into a mold to obtain a shaped meat paste, bathing the shaped meat paste in a water bath at a predetermined water temperature to complete the enzymatic reaction, and heating and aging to inactivate the enzyme after the enzymatic reaction to obtain a cooked meat paste;
[0013] The cooked meat paste is cooled to a threshold temperature and then demoulded to obtain the finished product.
[0014] On the basis of the above technical scheme, in the raw material pretreatment, the chicken raw material is skinned, boned and impurities removed to obtain chicken chunks, and the chicken chunks are cleaned and drained to a predetermined water content.
[0015] On the basis of the above technical solution, the drained chicken cubes are rolled to loosen the chicken fibers, and then water is evenly injected according to the ratio and the chicken cubes are simultaneously crushed by crushing equipment to obtain the original meat paste.
[0016] On the basis of the above technical scheme, during the flavor processing, salt, cooking wine, thirteen spices, white sugar, pepper powder and original meat paste according to a predetermined formula are stirred and mixed.
[0017] On the basis of the above technical solution, during the modification treatment, corn starch, soy protein isolate, composite phosphate and glutamine transaminase (TG enzyme) are sequentially added to the flavored meat puree, and the mixture is stirred and mixed evenly.
[0018] On the basis of the above technical solution, corn starch and soy protein isolate are added and then ice water is added according to a proportion and mixed. The ice water is prepared by cooling the filtrate collected when the block chicken is drained.
[0019] On the basis of the above technical solution, the flavored meat puree is divided into two groups in advance, and then the flavored meat puree in one group is subjected to the modification treatment to obtain the optimized meat puree.
[0020] On the basis of the above technical solution, before the enzymatic aging treatment, the flavored meat puree and the optimized meat puree in the two groups are structurally combined according to a predetermined ratio and then placed in a mold.
[0021] On the basis of the above technical solution, the structural combination includes a longitudinal and / or transverse splicing structure.
[0022] A formula of chicken puree luncheon meat is prepared by the above processing method. The formula comprises at least the following by weight: 100-200 parts of chicken puree; 2-6 parts of soy protein isolate, 3-11 parts of corn starch, 0.1-0.5 parts of composite phosphate, 0.1-0.75 parts of glutamine transaminase, 0.5-5 parts of white sugar, 0.5-5 parts of edible salt, 0.1-0.4 parts of pepper powder, 0.5-5 parts of thirteen spices, 0.1-0.5 parts of monosodium glutamate, 1-5 parts of cooking wine, 1-20 parts of ice water, 0.01-0.03 parts of sodium isoascorbate, 0.1-0.3 parts of beta-cyclodextrin and 0.01-0.015 parts of monascus red pigment.
[0023] Compared with the prior art, the present invention has at least the following advantages:
[0024] 1. Through pretreatment, flavor treatment, modification treatment and other steps, the taste of the product can be finely controlled to meet the needs of different consumers.
[0025] 2. The use of additives can improve the molding effect and taste of meat paste, thereby solving the current problems of difficult molding of chicken paste and poor taste and flavor.
[0026] 3. Enzymatic aging treatment can improve the tenderness and digestibility of meat paste, and improve the quality and taste of the product. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 This is a sensory scoring chart of the amount of corn starch added in a test;
[0028] Figure 2 This is a sensory scoring chart of the amount of soy protein isolate added in an experiment;
[0029] Figure 3 This is a sensory scoring chart of the amount of compound phosphate added in a test;
[0030] Figure 4 This is a sensory score chart for the amount of transglutaminase (TG enzyme) added in an experiment. DETAILED DESCRIPTION
[0031] In order to make the purpose, technical scheme and advantages of the present invention clearer, a detailed description is given below in conjunction with the accompanying drawings and specific embodiments. In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without violating the connotation of the present invention, so the present invention is not limited by the specific implementation disclosed below.
[0032] Embodiment 1:
[0033] A method for processing chicken puree luncheon meat comprises the following steps: raw material pretreatment, flavor treatment, modification treatment, enzymatic ripening treatment and cooling treatment.
[0034] The raw material pretreatment refers to: preparing the chicken raw material into original meat puree, and storing the original meat puree at a predetermined temperature (4° C.).
[0035] Specifically, the chicken raw material is manually skinned, deboned, and removed from debris to obtain chicken chunks. The chicken chunks are cleaned with clean water, drained to a predetermined moisture content, and stored at 4° C. for later use.
[0036] In this embodiment, the predetermined moisture content is manually determined, and the chicken can be drained until there is no water accumulation on the surface and no obvious overflow or dripping of water on the bottom. In other embodiments, a reference baseline value can be preset first. The reference baseline value is determined with the help of weight data. Specifically, a reference amount (such as 50 kg of chicken chunks) is first subjected to a standardized cleaning operation, drained to an appropriate moisture content, and then its weight is measured to obtain a reference baseline value. After multiple groups of tests, the data are summarized and analyzed to obtain a better reference baseline value. The subsequent drainage process is compared with the reference baseline value to determine whether the drainage requirements are met.
[0037] Furthermore, in order to improve the taste quality, the drained chicken pieces are rolled to loosen the chicken fibers. That is to say, the chicken pieces are first subjected to blunt extrusion. Compared with sharp crushing methods such as knives, blunt extrusion helps the chicken fibers to separate from each other first, forming a relatively loose structure. This structure can keep the small fibers stable, and the structure is more uniform after overall processing. Then, water is evenly injected according to the ratio (the ratio of meat to water is 10:1) and crushed by crushing equipment at the same time. In this process, the chicken in a uniform loose state is sharply crushed to obtain the original meat paste. This crushing treatment method is conducive to improving the uniformity of the particles of the meat paste, avoiding uneven sharp crushing due to different fiber densities, so that the particles with high fiber density are large and the particles with low fiber density are small, thereby affecting the uniformity of the particles of the overall meat paste, and then affecting the subsequent process and taste experience.
[0038] In other embodiments, the original meat paste may be screened into coarse and fine categories, and the water content may be controlled. The control method may be performed in accordance with the above-mentioned reference base value.
[0039] The flavor processing refers to: mixing the seasoning of a predetermined formula with the original meat puree to obtain the flavored meat puree.
[0040] Specifically, during the flavor treatment, salt, cooking wine, thirteen spices, white sugar, and pepper according to a predetermined formula are stirred and mixed with the original meat paste to give the chicken paste a specific taste and flavor. In other embodiments, different seasonings and different proportions can be used for flavor treatment according to taste requirements.
[0041] The modification process refers to: mixing several additives for improving the meat paste forming effect with the flavored meat paste to obtain optimized meat paste. By optimizing the texture and forming effect of the meat paste, a better taste and appearance are provided for the final product.
[0042] Specifically, during the modification process, corn starch, soy protein isolate, composite phosphate, and glutamine transaminase (TG enzyme) are added to the flavored meat puree in sequence, and the mixture is stirred and evenly mixed, and the additives are added while stirring. The corn starch, soy protein isolate, TG enzyme, spices, composite phosphate and other materials can be refrigerated at 4° C. before being added to the flavored meat puree.
[0043] It should be noted that corn starch is a natural plant polysaccharide, which plays the role of thickener and water retainer in meat processing, which can improve product texture, improve food quality and enhance product taste. In addition, corn starch has strong hygroscopicity, and eating food made from corn starch regularly can not only help protect and soften our blood vessels, but also lower blood pressure and blood lipids.
[0044] Soy protein isolate added to meat products can form emulsion and gel matrix, preventing fat from moving to the surface, thus promoting fat absorption or fat binding. It can reduce the loss of fat and juice during meat processing and help maintain the stability of the appearance. Soy protein isolate also has the effects of lowering cholesterol, supplementing calcium, and improving estrogen.
[0045] Therefore, after adding corn starch and soy protein isolate to the original meat paste, ice water is added according to the ratio to ensure that the meat paste can remain in a slurry state after stirring and mixing. The amount of ice water added is 10% as a reference and is adjusted according to the actual situation. The ice water is made by cooling the filtrate collected when the block chicken is drained. This is because during the draining process of the block chicken, some amino acids and other components free in the gaps between chicken fibers will overflow with the water. Recycling them here can not only improve the taste, flavor and nutrition, but also reduce resource waste, achieving multiple goals at one stroke. In other embodiments, the filtrate collected by draining can also be purified and concentrated before recycling.
[0046] Complex phosphates play a role in improving the water retention, anti-oxidation and texture of meat products. Glutamine transaminase (TG enzyme) has the effect of improving the appearance, structure and flavor of the product, and can cause the protein in the chicken paste to undergo cross-linking reaction and restructure the minced meat.
[0047] Therefore, the modification process can use additives to help the meat paste to shape, so as to solve the current problems of chicken paste being difficult to shape and having poor taste and flavor.
[0048] The enzymatic aging treatment refers to: quantitatively packing the optimized meat puree into a mold to obtain shaped meat puree, bathing the shaped meat puree in a water bath at a predetermined water temperature to complete the enzymatic reaction, and heating and aging to inactivate the enzyme after enzymatic reaction to obtain matured meat puree. The purpose of this step is to make the meat puree more tender and easy to digest through the enzymatic reaction and aging process.
[0049] In this embodiment, a cylindrical mold is used, and oil paper of appropriate size is pasted on the inner wall of the mold to prevent the meat paste from sticking to the wall, and then the optimized meat paste is quickly transferred into the mold, compacted, and filled evenly. The mold is placed in a 50°C water bath for 2 hours for enzymatic reaction, and then the mold after the water bath is transferred to boiling water for 30 minutes to achieve the purpose of maturation and enzyme inactivation.
[0050] Furthermore, before the enzymatic aging treatment, the flavored meat puree is divided into two groups in advance, and then the flavored meat puree in one of the groups is subjected to the modification treatment to obtain the optimized meat puree. That is to say, before the enzymatic aging treatment, there is a group of original meat puree and a group of optimized meat puree. In this embodiment, the weight ratio of the two groups is 1:1.
[0051] Furthermore, before the enzymatic aging treatment, the flavored meat puree and the optimized meat puree in the above two groups are first structurally combined according to a predetermined ratio and then placed in a mold, and the structural combination includes a longitudinal and / or transverse splicing structure. In this embodiment, the flavored meat puree and the optimized meat puree are laid in the mold in a layered structure in turn to form a structural combination that alternates and stacks with each other. Since the molding and curing performance of the optimized meat puree is better than that of the flavored meat puree, the structural stability of the optimized meat puree after molding is better than that of the flavored meat puree, and the taste of the optimized meat puree is firmer than that of the flavored meat puree, this structural combination method allows the meat puree to be functionally and taste-zoned after molding, and the resulting cooked meat puree has a distinct sense of hierarchy and a unique meat puree taste.
[0052] Furthermore, this unique structural combination can be used to further enhance the shaping effect of meat puree. Specifically, for example, the optimized meat puree is arranged in a closed ring on the periphery, and the flavored meat puree is arranged on the inside. This allows the optimized meat puree on the periphery to play a major shaping role, while the flavored meat puree on the inside provides a softer taste experience. Another example is to lay the optimized meat puree into a grid sheet structure with the help of a mold, and fill the grid gaps with the flavored meat puree, which also improves the flavor and taste while ensuring stable shaping. Another example is to make the flavored meat puree into small granules, and wrap the optimized meat puree on the outside, thereby presenting another experience with stable spacing and shaping and unique taste.
[0053] The cooling process refers to cooling the cooked meat paste to a threshold temperature and demolding the cooked meat paste to obtain a finished product. Specifically, the cooked meat paste is cooled by natural cooling, air cooling, interval liquid cooling, etc., and after cooling to room temperature, it is demolded, sliced or cut into sections to obtain a finished product.
[0054] In the present embodiment, the finished product of the mashed chicken luncheon meat is sterilized by high pressure sterilization and then packaged.
[0055] Embodiment 2:
[0056] A formula for chicken puree luncheon meat is prepared by the processing method of embodiment 1. The formula comprises, by weight: 100g chicken puree; 2g soy protein isolate, 3g corn starch, 0.1g composite phosphate, 0.1g glutamine transaminase, 0.5g white sugar, 0.5g edible salt, 0.1g pepper powder, 0.5g thirteen spices, 0.1g monosodium glutamate, 1g cooking wine, 1g ice water, 0.01g sodium isoascorbate, 0.1g beta-cyclodextrin, and 0.01g monascus red pigment.
[0057] Embodiment 3:
[0058] A formula of chicken puree luncheon meat is prepared by the processing method of embodiment 1. The formula comprises, by weight: 200g chicken puree; 6g soy protein isolate, 11g corn starch, 0.5g composite phosphate, 0.75g transglutaminase, 5g white sugar, 5g edible salt, 0.4g pepper, 5g thirteen spices, 0.5g monosodium glutamate, 5g cooking wine, 20g ice water, 0.03g sodium isoascorbate, 0.3g beta-cyclodextrin, and 0.015g monascus red pigment.
[0059] Embodiment 4:
[0060] A formula for chicken puree luncheon meat is prepared by the processing method of embodiment 1, and the formula comprises, by weight: 100g chicken puree, 5g soy protein isolate, 7g corn starch, 0.4g composite phosphate, 0.45g glutamine transaminase, 1.5g white sugar, 2g edible salt, 0.3g pepper, 2.5g thirteen spices, 0.4g monosodium glutamate, 5g cooking wine, 10g ice water, 0.03g sodium isoascorbate, 0.3g beta-cyclodextrin, and 0.015g monascus red pigment.
[0061] On the basis of the above examples, in order to ensure that the amount of additives has a better effect, a single factor test was conducted: using chicken puree as the raw material, the four factors of corn starch, soy protein isolate, composite phosphate, and glutamine transaminase were studied to determine the optimal amount of each auxiliary material. Figure 1-Figure 4. and get:
[0062] (1) Effect of corn starch addition on product sensory quality
[0063] When the addition amount is 7%, the sensory score of luncheon meat is the highest, indicating that the more starch is added, the stronger its thickening effect is. The appropriate addition amount can improve the taste of luncheon meat, but too high an addition amount will give the product a strong floury feeling, covering up the meat flavor, thereby reducing the quality of luncheon meat.
[0064] (2) Effect of soy protein isolate addition on product sensory quality
[0065] When the addition amount of soy protein isolate is 4%, the product's texture and taste are most acceptable.
[0066] (3) Effect of compound phosphate addition on product sensory quality
[0067] Compound phosphates play a role in improving the water retention, anti-oxidation and texture of meat products. However, excessive addition will cause luncheon meat to have an unpleasant smell and reduce product quality. The optimal addition amount of compound phosphates is 0.4%.
[0068] (4) Effect of TG enzyme addition on product sensory quality
[0069] TG enzyme can improve the appearance, structure and flavor of the product, and can make the protein in the chicken paste undergo cross-linking reaction and restructure the minced meat. The optimal addition amount of glutamine transaminase is 0.3%.
[0070] 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 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 method for processing mashed chicken luncheon meat, characterized in that: At least: Preprocessing the raw materials, preparing the chicken raw materials into original meat puree, and storing the original meat puree at a predetermined temperature; Flavor processing, mixing a predetermined formula of seasoning with the original meat puree to obtain flavored meat puree; Modification treatment, mixing several additives for improving the meat puree forming effect with the flavored meat puree to obtain optimized meat puree; Enzymatic aging treatment, quantitatively packing the optimized meat paste into a mold to obtain a shaped meat paste, bathing the shaped meat paste in a water bath at a predetermined water temperature to complete the enzymatic reaction, and heating and aging to inactivate the enzyme after the enzymatic reaction to obtain a cooked meat paste; The cooked meat paste is cooled to a threshold temperature and then demoulded to obtain the finished product.
2. The method for processing chicken mashed luncheon meat according to claim 1, characterized in that: In the raw material pretreatment, the chicken raw material is skinned, boned and impurities removed to obtain chicken pieces, and the chicken pieces are cleaned and drained to a predetermined water content.
3. The method for processing chicken mashed luncheon meat according to claim 2, characterized in that: The drained chicken cubes are rolled to loosen the chicken fibers, and then water is evenly injected according to a ratio and the chicken cubes are crushed by a crushing device to obtain the original meat paste.
4. The method for processing mashed chicken luncheon meat according to claim 1, characterized in that: During the flavor treatment, salt, cooking wine, thirteen spices, white sugar, pepper powder and the original meat paste according to a predetermined formula are stirred and mixed.
5. The method for processing mashed chicken luncheon meat according to claim 2, characterized in that: During the modification treatment, corn starch, soy protein isolate, composite phosphate and glutamine transaminase (TG enzyme) are sequentially added to the flavored meat paste, and the mixture is stirred and mixed evenly.
6. The method for processing mashed chicken luncheon meat according to claim 5, characterized in that: After adding corn starch and soy protein isolate, ice water is added according to a proportion and mixed, wherein the ice water is prepared by cooling the filtrate collected when the chicken cubes are drained.
7. The method for processing mashed chicken luncheon meat according to claim 5, characterized in that: The flavored meat puree is divided into two groups in advance, and then the flavored meat puree in one group is subjected to the modification treatment to obtain the optimized meat puree.
8. The method for processing mashed chicken luncheon meat according to claim 7, characterized in that: Before the enzymatic aging treatment, the flavored meat puree and the optimized meat puree in the two groups are structurally combined according to a predetermined ratio and then placed in a mold.
9. The method for processing mashed chicken luncheon meat according to claim 8, characterized in that: The structural combination includes a longitudinal and / or transverse splicing structure.
10. A formula for mashed chicken luncheon meat, prepared by the processing method according to any one of claims 1 to 9, characterized in that: The formula includes at least by weight: 100-200 parts of chicken puree; 2-6 parts of isolated soy protein, 3-11 parts of corn starch, 0.1-0.5 parts of complex phosphate, 0.1-0.75 parts of glutamine aminotransferase, 0.5-5 parts of white sugar, 0.5-5 parts of edible salt, 0.1-0.4 parts of pepper powder, 0.5-5 parts of thirteen spices, 0.1-0.5 parts of MSG, 1-5 parts of cooking wine, 1-20 parts of ice water, 0.01-0.03 parts of sodium isoascorbate, 0.1-0.3 parts of β-cyclodextrin, and 0.01-0.015 parts of monascus red pigment.