Nitrous-free, high-protein and high-dietary-fiber lunch beef slice and preparation method thereof

Abstract

The invention provides a nitrite-free, high-protein and high-dietary-fiber lunch beef slice and a preparation method thereof, and belongs to the field of lunch meat. The preparation method of the nitrite-free, high-protein and high-dietary-fiber lunch beef slices comprises the following steps of performing pretreatment, performing rolling, performing pickling, performing mixing, performing filling, performing cooking and performing post-treatment. According to the nitrite-free, high-protein and high-dietary-fiber lunch beef slice and the preparation method thereof, the defects of high fat content, low protein content and low dietary fiber content of the lunch meat product can be overcome, biological source active ingredients are effectively combined, the nutrition structure of the lunch meat is further improved, and the taste of the lunch meat is improved. The texture stability, the storage resistance and the oxidation resistance of the luncheon meat are improved.

Description

Technical Field

[0001] The present invention relates to the field of luncheon meat, and in particular to a luncheon beef slice without nitrite, high in protein and high in dietary fiber and a preparation method thereof. Background Art

[0002] Most of the traditional luncheon meats circulating in the market are compressed meat products, mainly prepared from raw materials such as meat paste, starch, seasonings, etc. through processes such as raw material treatment, mixing, and cooking. Luncheon meat has a delicate texture, generally pink in color, can be eaten directly or after heating, and has the advantages of high nutritional value, convenient to carry, convenient to store, and quick to eat. Moreover, due to its good taste and flavor, it is deeply welcomed by consumers. The meat raw materials used in traditional luncheon meat are generally pork, resulting in a relatively high fat content in luncheon meat and containing a certain amount of nitrite; at the same time, its protein content and dietary fiber content are relatively low, and it has long been regarded as an "unhealthy product". Therefore, healthy, nutritious, nitrite-free luncheon meat products that meet the public taste have become a current research hotspot.

[0003] As an important source of high biological value protein, beef is rich in protein, contains 8 amino acids essential for the normal growth, development and maintenance of human health, and is extremely similar to the composition of human protein. Using beef as the raw meat to make luncheon meat conforms to the current consumers' nutritional and healthy diet concepts and has become a new healthy diet choice for young people in the current food market. However, for the luncheon meat made with beef as the raw meat, affected by the texture characteristics of beef, the texture stability of the luncheon meat is not good; and the high iron content in beef will accelerate fat oxidation, and the storage resistance and antioxidant properties of the luncheon meat need to be further improved.

[0004] Furthermore, adding bioactive ingredients to luncheon meat is not only an important direction for the functional upgrading of traditional meat products, but also can meet the healthy consumption trend of consumers. And the addition of bioactive ingredients in luncheon meat can make up for the nutritional and sensory defects of traditional luncheon meat, specifically improve its nutritional structure, and to a certain extent improve the related properties of luncheon meat (such as texture stability, storage resistance, antioxidant properties, etc.).

[0005] However, in the process of preparing luncheon meat by mixing bioactive ingredients with meat raw materials, affected by the processing technology and processing temperature, the stability of bioactive ingredients is not good, and they cannot maintain their due activity; it may also conflict with the luncheon meat raw materials, resulting in a reduced flavor, poor color and luster, and poor texture stability of the luncheon meat.

[0006] Therefore, a lunch beef slice without nitrite, high in protein and high in dietary fiber and its preparation method are provided, which can overcome the defects of high fat content, low protein content and low dietary fiber content existing in the aforementioned lunch meat products, effectively combine biogenic active ingredients, further improve the nutritional structure of beef luncheon meat, and improve the texture stability, storage resistance and antioxidant properties of luncheon meat, having important technical significance and research value. Summary of the Invention

[0007] To solve the technical problems existing in the prior art, the present invention provides a lunch beef slice without nitrite, high in protein and high in dietary fiber and its preparation method, which can overcome the defects of high fat content, low protein content and low dietary fiber content existing in the aforementioned lunch meat products, effectively combine biogenic active ingredients, further improve the nutritional structure of beef luncheon meat, and improve the texture stability, storage resistance and antioxidant properties of luncheon meat.

[0008] To solve the above technical problems, the technical solutions adopted by the present invention are as follows: A preparation method of a lunch beef slice without nitrite, high in protein and high in dietary fiber, characterized by comprising the following steps: pretreatment, tumbling and marinating, mixing, filling, cooking, and post-treatment; The pretreatment includes: preparing modified guar gum and preparing modified composite fiber; For the preparation of modified guar gum, guar gum is put into deionized water, and after mixing evenly, the temperature is raised to 45 - 50 °C and kept warm; selenium-enriched yeast extract is added, and after keeping warm and mixing evenly, the pH value is adjusted to 6 - 6.5; transglutaminase is added, and after keeping warm and stirring, the enzyme is inactivated to obtain a modified treatment solution; the modified treatment solution is precipitated with ethanol and then the solid is separated; the solid is washed with absolute ethanol and dried to obtain modified guar gum; For the preparation of modified composite fiber, wheat fiber, oat fiber, citrus fiber, and tea polyphenols are put into deionized water, and after mixing evenly, Tween-80 is added, the temperature is raised to 40 - 45 °C and kept warm, and after ultrasonic treatment, it is spray-dried at low temperature to obtain modified composite fiber; The method of tumbling and marinating is to tumble the beef round material, edible salt and water, and then stand and marinate in a sealed environment to obtain a marinated material; The method of mixing is to mix the marinated material, modified composite fiber, soy protein isolate, corn starch, chicken essence, monosodium glutamate, white pepper, D-isoascorbic acid sodium, and modified guar gum evenly to obtain a mixed material; The mixed material is filled, cooked, and post-treated to obtain a lunch beef slice without nitrite, high in protein and high in dietary fiber.

[0009] Preferably, in the preparation of modified guar gum, the holding and stirring time after adding transglutaminase is 10 - 12 h; The absolute dry weight ratio of guar gum to selenium-enriched yeast extract is 5-6:1; The addition amount of transglutaminase is 0.5-0.6 wt% of the absolute dry weight of guar gum, and the enzyme activity of transglutaminase is 50,000-100,000 U / g.

[0010] Preferably, in the preparation of the modified composite fiber, the weight ratio of wheat fiber, oat fiber, citrus fiber, tea polyphenols, Tween-80, and deionized water is 3-4:3-4:2-3:1.2-1.3:0.08-0.12:100; The ultrasonic treatment frequency is 38-40 KHz, the ultrasonic treatment power is 300-350 W, and the ultrasonic treatment time is 30-40 min.

[0011] Preferably, in the tumbling marinating and mixing, the weight portions of the various raw materials used are: 60-70 portions of beef sirloin meat material, 10-15 portions of water, 9-13 portions of modified composite fiber, 0.4-0.8 portion of soy protein isolate, 2-4 portions of corn starch, 1-2 portions of edible salt, 0.3-0.6 portion of chicken essence, 0.2-0.5 portion of monosodium glutamate, 0.05-0.1 portion of white pepper, 0.03-0.05 portion of D-isoascorbic acid sodium, and 0.7-0.8 portion of modified guar gum; The beef sirloin meat material is minced meat material made of beef sirloin meat and / or granular meat material made of beef sirloin meat.

[0012] Further, the preparation method of the selenium-enriched yeast extract is to put selenium-enriched yeast powder into Tris buffer solution with a pH of 7.0, heat it to 45-50 °C, keep warm and add mannanase, β-glucanase, and protease, keep warm and enzymatically hydrolyze for 32-36 h, then inactivate the enzyme, separate and collect the supernatant to obtain the selenium-enriched yeast extract.

[0013] Preferably, in the preparation of the selenium-enriched yeast extract, the concentration of selenium-enriched yeast powder in the Tris buffer solution is controlled to be 10-12 wt%; The addition amount of mannanase is 0.3-0.4 wt% of the weight of selenium-enriched yeast powder, and the enzyme activity of mannanase is 30,000-50,000 U / g; the addition amount of β-glucanase is 0.3-0.4 wt% of the weight of selenium-enriched yeast powder, and the enzyme activity of β-glucanase is 30,000-50,000 U / g; the addition amount of protease is 0.2-0.3 wt% of the weight of selenium-enriched yeast powder, and the enzyme activity of protease is 30,000-50,000 U / g.

[0014] Preferably, in the tumbling marinating, the tumbling rotation speed is 10-12 rpm, and the tumbling treatment time is 45-60 min; The environmental temperature for marinating is 0-4 °C, and the marinating time is 42-48 h.

[0015] Further, for the filling step, the mixture is filled into the casing and sealed to obtain a filled and formed body. For the cooking step, the filled and formed body is cooked in three stages successively to obtain a semi-finished cooked product. For the post-treatment step, the semi-finished cooked product is placed in an environment of 0 - 4°C and left to stand and cool for 2 - 4 hours. Then, the casing is removed, and after cutting to a predetermined thickness, it is bagged, sealed, and sterilized to obtain lunch beef slices without nitrite, with high protein, and high dietary fiber.

[0016] Preferably, the temperature for the first-stage cooking is 55 - 60°C, and the time for the first-stage cooking is 15 - 20 minutes. The temperature for the second-stage cooking is 75 - 80°C, and the time for the second-stage cooking is 50 - 60 minutes. The temperature for the third-stage cooking is 94 - 96°C, and the time for the third-stage cooking is 10 - 15 minutes.

[0017] A kind of lunch beef slices without nitrite, with high protein, and high dietary fiber is prepared by the aforementioned preparation method.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) In the preparation method of the lunch beef slices without nitrite, with high protein, and high dietary fiber of the present invention, beef round is selected as the raw meat, which is high in protein and low in fat. In addition, ingredients such as selenium-enriched yeast extract modified guar gum, tea polyphenol modified composite fiber, soy protein isolate, corn starch, and seasonings are used to prepare the lunch beef slices. By adding the modified composite fiber, the usage amount of corn starch is reduced. It effectively avoids the loss of active ingredients such as selenium-enriched yeast powder and tea polyphenols during the preparation of luncheon meat, and also avoids the adverse effects of selenium-enriched yeast powder and tea polyphenols on the taste, flavor, color, etc. of the lunch beef slices. While endowing them with selenium element and increasing the selenium supplement function of the subsequent prepared lunch beef slices, it effectively improves the texture stability, antioxidant performance, and storage resistance of the lunch beef slices. Through the combination of the aforementioned raw material components and process means, it can overcome the defects of high fat content, low protein content, and low dietary fiber content existing in the aforementioned luncheon meat products, and effectively combine biogenic active ingredients to further improve the nutritional structure of beef luncheon meat, and enhance the texture stability, storage resistance, and antioxidant property of the luncheon meat.

[0019] (2) After testing, the taste, flavor, color, and appearance of the lunch beef slices without nitrite, with high protein, and high dietary fiber of the present invention are good. The taste evaluation score is 4.6 - 4.7 points, the flavor evaluation score is 4.6 points, the color evaluation score is 4.5 - 4.65 points, and the appearance score is 4.5 - 4.6 points. At the same time, the texture of the lunch beef slices is stable.

[0020] (3)After testing, when the nitrite-free, high-protein, and high-dietary-fiber lunch beef slices of the present invention are left standing in a constant-temperature environment of 60 °C for 7 days, the peroxide value is only 2.9 - 3.0 mmol / kg, and the thiobarbituric acid value is only 0.19 - 0.20 mg / kg, which can effectively inhibit the oxidative rancidity of the lunch beef slices and effectively extend their shelf life.

[0021] (4)After testing, when the nitrite-free, high-protein, and high-dietary-fiber lunch beef slices of the present invention are heated in hot water at 75 °C for 30 min, the mass loss rate is 1.39 - 1.42%; after the lunch beef slices are centrifuged at a centrifugal force of 9000×g for 15 min, the water separation rate is 5.72 - 5.77%; the precipitation rate after the lunch beef slices are left standing and stored in an environment of 50 °C for 14 days is 6.05 - 6.10%; the texture stability and storage resistance of the lunch beef slices are good.

[0022] (5)The preparation method of the nitrite-free, high-protein, and high-dietary-fiber lunch beef slices of the present invention has a simple technological process, is easy to control during the preparation process, and is conducive to large-scale industrial production. Detailed Embodiments

[0023] In order to have a clearer understanding of the technical features, objectives, and effects of the present invention, the detailed embodiments of the present invention are now described. It should be noted that the following detailed descriptions are all exemplary and are intended to provide further explanations of the present invention. Unless otherwise specified, all technical and scientific terms used in the present invention have the same meaning as commonly understood by those of ordinary skill in the technical field to which the present invention belongs.

[0024] It should be noted that the terms used herein are only for describing the specific embodiments and are not intended to limit the exemplary embodiments according to the present invention. As used herein, "first", "second", etc. are used to distinguish similar objects and are not used to describe a specific order or sequence. In addition, it should also be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0025] The embodiment of the present invention provides a preparation method of nitrite-free, high-protein, and high-dietary-fiber lunch beef slices, which consists of the following steps: pretreatment, tumbling and marinating, mixing, filling, cooking, and post-treatment.

[0026] The pretreatment includes: raw meat treatment, preparation of modified guar gum, preparation of modified composite fiber, and weighing and preparing materials.

[0027] For the raw meat treatment, after the beef round is minced by a meat grinder with an 18 - 20 mm orifice plate, minced meat is obtained and reserved; after the beef round is cut into cubes with a side length of 1.9 - 2.1 cm by a cutting machine, granular meat is obtained and reserved.

[0028] The preparation of the modified guar gum comprises the following steps: preparing a selenium-enriched yeast extract and performing a modification treatment.

[0029] For the preparation of the selenium-enriched yeast extract, the selenium-enriched yeast powder is put into a Tris buffer solution with a pH of 7.0, the concentration of the selenium-enriched yeast powder is controlled to be 10-12 wt%, stirred and heated to 45-50 °C, after keeping warm and stirring for 20-30 min, mannanase, β-glucanase and protease are added, after enzyme hydrolysis at a constant temperature for 32-36 h, the temperature is raised to inactivate the enzyme, and the supernatant is collected by centrifugal separation to obtain the selenium-enriched yeast extract.

[0030] In the preparation of the selenium-enriched yeast extract, the selenium content in the selenium-enriched yeast powder is ≥2000 mg / kg.

[0031] The addition amount of mannanase is 0.3-0.4 wt% of the weight of the selenium-enriched yeast powder, and the enzyme activity is 30,000-50,000 U / g; the addition amount of β-glucanase is 0.3-0.4 wt% of the weight of the selenium-enriched yeast powder, and the enzyme activity is 30,000-50,000 U / g; the addition amount of protease is 0.2-0.3 wt% of the weight of the selenium-enriched yeast powder, and the enzyme activity is 30,000-50,000 U / g.

[0032] For the modification treatment, the guar gum is put into deionized water with a weight 22-25 times that of the guar gum, after stirring evenly, heated to 45-50 °C and kept warm; the selenium-enriched yeast extract is continuously added, after keeping warm and stirring for 20-30 min, the pH value of the material is adjusted to 6-6.5 with a citric acid-disodium hydrogen phosphate buffer solution; transglutaminase is continuously added, after keeping warm and stirring at 45-50 °C for 10-12 h, the temperature is raised to inactivate the enzyme to obtain a modified treatment solution; after the modified treatment solution is precipitated with ethanol, the solid is obtained by centrifugal separation; the solid is washed 1-2 times with absolute ethanol and then freeze-dried to obtain the modified guar gum.

[0033] In the modification treatment, the absolute dry weight ratio of the guar gum to the selenium-enriched yeast extract is 5-6:1; The addition amount of transglutaminase is 0.5-0.6 wt% of the absolute dry weight of the guar gum, and the enzyme activity is 50,000-100,000 U / g.

[0034] The method for preparing the modified composite fiber is as follows: wheat fiber, oat fiber, citrus fiber and tea polyphenols are put into deionized water, after stirring for 20-30 min, Tween-80 is continuously added, heated to 40-45 °C and kept warm; the ultrasonic treatment frequency is controlled to be 38-40 KHz, the ultrasonic treatment power is 300-350 W, after ultrasonic treatment for 30-40 min, the inlet air temperature of spray drying is controlled to be 110-120 °C, the outlet air temperature is 80-85 °C, and the modified composite fiber is obtained by spray drying.

[0035] In the preparation of the modified composite fiber, the weight ratio of wheat fiber, oat fiber, citrus fiber, tea polyphenols, Tween-80, and deionized water is 3-4:3-4:2-3:1.2-1.3:0.08-0.12:100.

[0036] For the weighing and preparation of materials, weigh the following raw materials by weight: 60-70 parts of beef round cutlet, 10-15 parts of water, 9-13 parts of modified composite fiber, 0.4-0.8 parts of soy protein isolate, 2-4 parts of corn starch, 1-2 parts of edible salt, 0.3-0.6 parts of chicken essence, 0.2-0.5 parts of monosodium glutamate, 0.05-0.1 part of white pepper, 0.03-0.05 part of D-isoascorbic acid sodium, and 0.7-0.8 part of modified guar gum.

[0037] In the weighing and preparation of materials, the beef round cutlet is ground meat and / or granular meat.

[0038] For the tumbling and marinating, place the beef round cutlet (ground meat and / or granular meat) in a tumbler, add the aforementioned parts by weight of edible salt and water, control the tumbling speed at 10-12 rpm, conduct tumbling treatment for 45-60 min, then transfer the tumbled beef round cutlet to a marinating container, seal it with plastic wrap, and place it in an environment of 0-4°C for static marinating for 42-48 h to obtain the marinated material.

[0039] In the tumbling and marinating, when the beef round cutlet is ground meat and granular meat, the weight ratio of the ground meat to the granular meat is 1:1-1.5.

[0040] For the mixing, place the marinated material in a stirring and mixing machine, control the stirring speed at 20-30 rpm, stir for 2-5 min, then add the remaining other raw materials (modified composite fiber, soy protein isolate, corn starch, chicken essence, monosodium glutamate, white pepper, D-isoascorbic acid sodium, modified guar gum) according to the aforementioned parts by weight, and continue to stir for 30-35 min to obtain the mixed material.

[0041] For the filling, use a vacuum vane filling machine to fill the mixed material into the casing, and then seal the casing to obtain the filled and formed body.

[0042] For the cooking, place the filled and formed body in a steamer for segmented heating and cooking. Specifically, control the first-stage cooking temperature at 55-60°C and conduct the first-stage cooking for 15-20 min; then control the second-stage cooking temperature at 75-80°C and conduct the second-stage cooking for 50-60 min; then control the third-stage cooking temperature at 94-96°C and conduct the third-stage cooking for 10-15 min. By using segmented heating and cooking, bursting of the casing is avoided and loss of nutrients is avoided; after the third-stage cooking is completed, the cooked semi-finished product is obtained.

[0043] The post-treatment process involves placing the cooked semi-finished product in an environment of 0-4°C. After static cooling for 2-4 hours, the casing is removed. After cutting to a predetermined thickness, it is bagged and vacuum-sealed using a high-speed bagging vacuum sealer. The width of the sealing line for vacuum sealing is controlled to be >8 mm, and the sealing tensile force is >35 N / 15 mm. After vacuum sealing is completed, it undergoes sterilization treatment to obtain lunch beef slices without nitrite, high in protein, and high in dietary fiber.

[0044] All the aforementioned raw materials used in the embodiments of the present invention are food-grade and can be obtained through regular commercial channels.

[0045] The embodiments of the present invention provide lunch beef slices without nitrite, high in protein, and high in dietary fiber prepared by the aforementioned method.

[0046] The following are some specific embodiments to further illustrate the present invention.

[0047] Example 1 This example provides a method for preparing lunch beef slices without nitrite, high in protein, and high in dietary fiber, specifically as follows: 1. Pretreatment 1) Treatment of raw meat After the beef round is minced by a meat grinder with a 20-mm orifice plate, minced meat is obtained and set aside. The beef round is cut into cubes with a side length of 2 cm by a cutting machine to obtain granular meat, which is set aside.

[0048] 2) Preparation of modified guar gum ① Preparation of selenium-enriched yeast extract The selenium-enriched yeast powder is put into Tris buffer solution with a pH of 7.0, and the concentration of the selenium-enriched yeast powder is controlled to be 10 wt%. After stirring and heating to 45°C and holding for 20 minutes, mannanase, β-glucanase, and protease are added. After enzymatic hydrolysis at a constant temperature for 32 hours, the enzyme is inactivated by heating, and the supernatant is collected by centrifugation to obtain selenium-enriched yeast extract.

[0049] Among them, the selenium-enriched yeast powder is food-grade, and the selenium content in the selenium-enriched yeast powder is 2259 mg / kg.

[0050] The mannanase is food-grade, and its addition amount is 0.3 wt% of the weight of the selenium-enriched yeast powder, and the enzyme activity is 30,000 U / g. The β-glucanase is food-grade, and its addition amount is 0.3 wt% of the weight of the selenium-enriched yeast powder, and the enzyme activity is 50,000 U / g.

[0051] The protease is food-grade, and its addition amount is 0.2 wt% of the weight of the selenium-enriched yeast powder, and the enzyme activity is 50,000 U / g.

[0052] ② Modification treatment Put guar gum into deionized water with a weight 22 times that of the guar gum, stir evenly, heat up to 45 °C, and keep warm; continue to add selenium-enriched yeast extract, and keep stirring for 20 min after insulation, then adjust the pH value of the material to 6.5 with citric acid-disodium hydrogen phosphate buffer solution; continue to add transglutaminase, keep stirring at 45 °C for 10 h, then heat up to inactivate the enzyme to obtain a modified treatment solution; after the modified treatment solution is precipitated with ethanol, centrifuge to separate and obtain a solid; the solid is washed twice with absolute ethanol and then freeze-dried to obtain modified guar gum.

[0053] Among them, the absolute dry weight ratio of guar gum to selenium-enriched yeast extract is 5:1.

[0054] The addition amount of transglutaminase is 0.5 wt% of the absolute dry weight of guar gum. The transglutaminase used in this example is food grade, obtained by purchasing through conventional commercial channels, and the enzyme activity is 50,000 U / g.

[0055] 3) Preparation of modified composite fiber Put wheat fiber, oat fiber, citrus fiber, and tea polyphenols into deionized water, stir for 20 min, then continue to add Tween-80, heat up to 40 °C, and keep warm; control the ultrasonic treatment frequency at 38 KHz and the ultrasonic treatment power at 300 W, carry out ultrasonic treatment for 30 min, then control the inlet air temperature of spray drying at 110 °C and the outlet air temperature at 80 °C, and obtain the modified composite fiber through spray drying.

[0056] Among them, the weight ratio of wheat fiber, oat fiber, citrus fiber, tea polyphenols, Tween-80, and deionized water is 3:3:2:1.2:0.08:100.

[0057] The wheat fiber used in this example is food-grade wheat dietary fiber; the oat fiber is food-grade oat dietary fiber; the citrus fiber is food-grade citrus dietary fiber; the tea polyphenols are food-grade tea polyphenols.

[0058] 4) Weighing and preparing materials Weigh the following raw materials by weight: 63 parts of beef round, 10 parts of water, 9 parts of modified composite fiber, 0.4 part of soy protein isolate, 3 parts of corn starch, 1.5 parts of edible salt, 0.4 part of chicken essence, 0.3 part of monosodium glutamate, 0.06 part of white pepper, 0.04 part of D-isoascorbic acid sodium, and 0.7 part of modified guar gum.

[0059] Among them, the beef round is a minced meat material and a granular meat material, and the weight ratio of the minced meat material to the granular meat material is 1:1.

[0060] 2. Tumbling and marinating Place the beef round cut into pieces in a tumbler, add the edible salt and water in the aforementioned weight portions, control the tumbling speed at 10 rpm, after tumbling for 45 minutes, transfer the tumbled beef round cut into pieces to a pickling container, seal it with plastic wrap, and place it in an environment of 2°C for static pickling for 42 hours to obtain the pickled material.

[0061] 3. Mixing Place the pickled material in a stirring and mixing machine, control the stirring speed at 20 rpm, after stirring for 2 minutes, add the remaining other raw materials (modified composite fiber, soy protein isolate, corn starch, chicken essence, monosodium glutamate, white pepper, D-isoascorbic acid sodium, modified guar gum) in the aforementioned weight portions, and continue stirring for 30 minutes to obtain the mixed material.

[0062] 4. Filling Use a vacuum vane filling machine to fill the mixed material into the casing, and then seal the casing to obtain the filled and formed body.

[0063] 5. Cooking Place the filled and formed body in a steaming box for segmented heating and cooking. Specifically, control the first-stage cooking temperature at 55°C, after the first-stage cooking for 15 minutes; control the second-stage cooking temperature at 75°C, after the second-stage cooking for 50 minutes; control the third-stage cooking temperature at 94°C, after the third-stage cooking for 10 minutes. By using segmented heating and cooking, avoid the bursting of the casing and the loss of nutrients; after the third-stage cooking is completed, obtain the semi-finished cooked product.

[0064] 6. Post-treatment Place the semi-finished cooked product in an environment of 2°C, let it stand and cool for 2 hours, then remove the casing, cut it into a predetermined thickness, and use a high-speed bagging vacuum sealer for bagging and vacuum sealing. Control the width of the sealing line of the vacuum sealing at 8.5 mm and the sealing tensile force at 38 N / 15 mm; after the vacuum sealing is completed, perform sterilization treatment to obtain the lunch beef slices without nitrite, high in protein, and high in dietary fiber.

[0065] The embodiment of the present invention also provides lunch beef slices without nitrite, high in protein, and high in dietary fiber prepared by the aforementioned method.

[0066] Example 2 This embodiment provides a preparation method for lunch beef slices without nitrite, high in protein, and high in dietary fiber, specifically as follows: 1. Pretreatment 1) Raw meat treatment After the beef round is minced by a meat grinder with a 20-mm orifice plate, the minced meat is obtained and reserved; the beef round is cut into cubes with a side length of 2 cm by a cutting machine to obtain the granular meat material and reserved.

[0067] 2) Preparation of modified guar gum ① Preparation of selenium-enriched yeast extract Put the selenium-enriched yeast powder into Tris buffer solution with a pH of 7.0, control the concentration of the selenium-enriched yeast powder to be 11 wt%, stir and heat up to 47 °C, keep warm and stir for 25 min, then add mannanase, β-glucanase, and protease, keep warm and enzymatically hydrolyze for 35 h, then heat up to inactivate the enzyme, and centrifuge to separate and collect the supernatant to obtain the selenium-enriched yeast extract.

[0068] Among them, the selenium-enriched yeast powder is food grade, and the selenium content in the selenium-enriched yeast powder is 2259 mg / kg.

[0069] The mannanase is food grade, its addition amount is 0.35 wt% of the weight of the selenium-enriched yeast powder, and the enzyme activity is 30,000 U / g. The β-glucanase is food grade, its addition amount is 0.35 wt% of the weight of the selenium-enriched yeast powder, and the enzyme activity is 50,000 U / g.

[0070] The protease is food grade, its addition amount is 0.25 wt% of the weight of the selenium-enriched yeast powder, and the enzyme activity is 50,000 U / g.

[0071] ② Modification treatment Put guar gum into 23 times its weight of deionized water, stir evenly, then heat up to 47 °C and keep warm; continue to put in the selenium-enriched yeast extract, keep warm and stir for 25 min, then adjust the pH value of the material to 6.5 with citric acid-disodium hydrogen phosphate buffer solution; continue to add transglutaminase, keep warm and stir at 47 °C for 11 h, then heat up to inactivate the enzyme to obtain the modified treatment solution; after the modified treatment solution is precipitated with ethanol, centrifuge to separate and obtain the solid; the solid is washed 2 times with absolute ethanol and then freeze-dried to obtain the modified guar gum.

[0072] Among them, the absolute dry weight ratio of guar gum to selenium-enriched yeast extract is 5.3:1.

[0073] The addition amount of transglutaminase is 0.55 wt% of the absolute dry weight of guar gum. The transglutaminase used in this example is food grade and is obtained by purchasing through regular commercial channels, and the enzyme activity is 50,000 U / g.

[0074] 3) Preparation of modified composite fiber Put wheat fiber, oat fiber, citrus fiber, and tea polyphenols into deionized water, stir for 25 min, then continue to put in Tween-80, heat up to 42 °C and keep warm; control the ultrasonic treatment frequency to be 39 KHz and the ultrasonic treatment power to be 320 W, carry out ultrasonic treatment for 35 min, then control the inlet air temperature of spray drying to be 115 °C and the outlet air temperature to be 80 °C, and obtain the modified composite fiber through spray drying.

[0075] Among them, the weight ratio of wheat fiber, oat fiber, citrus fiber, tea polyphenols, Tween-80, and deionized water is 3.2:3.7:2.5:1.25:0.1:100.

[0076] In this embodiment, the wheat fiber used is food-grade wheat dietary fiber; the oat fiber is food-grade oat dietary fiber; the citrus fiber is food-grade citrus dietary fiber; the tea polyphenols are food-grade tea polyphenols.

[0077] 4) Weighing and preparing materials Weigh the following raw materials by weight: 67 parts of beef round cutlet material, 12 parts of water, 11 parts of modified composite fiber, 0.5 part of soy protein isolate, 3.4 parts of corn starch, 1.6 parts of edible salt, 0.4 part of chicken essence, 0.3 part of monosodium glutamate, 0.06 part of white pepper, 0.04 part of D-isoascorbic acid sodium, and 0.75 part of modified guar gum.

[0078] Among them, the beef round cutlet material is ground meat material and granular meat material, and the weight ratio of the ground meat material to the granular meat material is 1:1.3.

[0079] 2. Tumbling and marinating Take the beef round cutlet material (ground meat material and / or granular meat material) and place it in a tumbler. Add the aforementioned weight portions of edible salt and water. Control the tumbling speed at 11 rpm. After tumbling for 50 min, transfer the tumbled beef round cutlet material to a marinating container. Seal it with plastic wrap and place it in an environment of 2°C for static marinating for 46 h to obtain the marinated material.

[0080] 3. Mixing Place the marinated material in a stirring and mixing machine. Control the stirring speed at 25 rpm. After stirring for 4 min, add the remaining other raw materials (modified composite fiber, soy protein isolate, corn starch, chicken essence, monosodium glutamate, white pepper, D-isoascorbic acid sodium, modified guar gum) according to the aforementioned weight portions. Continue stirring for 33 min to obtain the mixed material.

[0081] 4. Filling Use a vacuum vane filling machine to fill the mixed material into the casing, and then seal the casing to obtain the filled and formed body.

[0082] 5. Cooking Place the filled and formed body in a steamer for segmented heating and cooking. Specifically, control the first-stage cooking temperature at 58°C. After the first-stage cooking for 17 min; control the second-stage cooking temperature at 77°C. After the second-stage cooking for 55 min; control the third-stage cooking temperature at 95°C. After the third-stage cooking for 13 min. By using segmented heating and cooking, avoid the bursting of the casing and avoid the loss of nutrients; after the third-stage cooking is completed, obtain the semi-finished cooked product.

[0083] 6. Post-treatment Place the cooked semi-finished product in an environment of 2°C and let it stand and cool for 3 hours. After removing the casing and slicing to a predetermined thickness, use a high-speed bagging vacuum sealer to bag and then vacuum seal it. Control the width of the sealing line of the vacuum seal to be 8.5 mm and the sealing tension to be 38 N / 15 mm. After the vacuum sealing is completed, it is subjected to sterilization treatment to obtain lunch beef slices without nitrite, high in protein, and high in dietary fiber.

[0084] The embodiment of the present invention also provides lunch beef slices without nitrite, high in protein, and high in dietary fiber prepared by the aforementioned method.

[0085] Example 3 This embodiment provides a method for preparing lunch beef slices without nitrite, high in protein, and high in dietary fiber, specifically as follows: 1. Pretreatment 1) Raw meat treatment After the beef round is minced by a meat grinder with a 20 mm orifice plate, minced meat is obtained and reserved; the beef round is cut into cubes with a side length of 2 cm by a cutting machine to obtain granular meat and reserved.

[0086] 2) Preparation of modified guar gum ① Preparation of selenium-enriched yeast extract Put selenium-enriched yeast powder into Tris buffer solution with a pH of 7.0, control the concentration of selenium-enriched yeast powder to be 12 wt%, stir and heat up to 50°C, keep warm and stir for 30 minutes, then add mannanase, β-glucanase, and protease, keep warm and enzymatically hydrolyze for 36 hours, then heat up to inactivate the enzyme, and centrifuge to separate and collect the supernatant to obtain selenium-enriched yeast extract.

[0087] Among them, the selenium-enriched yeast powder is food grade, and the selenium content in the selenium-enriched yeast powder is 2259 mg / kg.

[0088] The mannanase is food grade, its addition amount is 0.4 wt% of the weight of selenium-enriched yeast powder, and the enzyme activity is 30,000 U / g. The β-glucanase is food grade, its addition amount is 0.4 wt% of the weight of selenium-enriched yeast powder, and the enzyme activity is 50,000 U / g.

[0089] The protease is food grade, its addition amount is 0.3 wt% of the weight of selenium-enriched yeast powder, and the enzyme activity is 50,000 U / g.

[0090] ② Modification treatment Put guar gum into deionized water with a weight 25 times that of the guar gum. After stirring evenly, heat the mixture to 50 °C and keep it warm. Then continue to add selenium-enriched yeast extract and stir while keeping warm for 30 min. Next, adjust the pH value of the material to 6.5 using a citric acid-disodium hydrogen phosphate buffer solution. Then continue to add transglutaminase and stir at 50 °C for 12 h. After that, heat to inactivate the enzyme to obtain a modified treatment solution. The modified treatment solution is precipitated with ethanol and then centrifuged to obtain a solid. The solid is washed twice with absolute ethanol and then freeze-dried to obtain modified guar gum.

[0091] Among them, the dry weight ratio of guar gum to selenium-enriched yeast extract is 6:1.

[0092] The addition amount of transglutaminase is 0.6 wt% of the dry weight of guar gum. The transglutaminase used in this example is food grade and is obtained by purchasing through regular commercial channels. The enzyme activity is 50,000 U / g.

[0093] 3) Preparation of modified composite fiber Put wheat fiber, oat fiber, citrus fiber, and tea polyphenols into deionized water and stir for 30 min. Then continue to add Tween-80 and heat to 45 °C and keep it warm. Control the ultrasonic treatment frequency at 40 KHz and the ultrasonic treatment power at 350 W. After ultrasonic treatment for 40 min, control the inlet air temperature of spray drying at 120 °C and the outlet air temperature at 85 °C. After spray drying, obtain the modified composite fiber.

[0094] Among them, the weight ratio of wheat fiber, oat fiber, citrus fiber, tea polyphenols, Tween-80, and deionized water is 4:4:3:1.3:0.12:100.

[0095] The wheat fiber used in this example is food grade wheat dietary fiber; the oat fiber is food grade oat dietary fiber; the citrus fiber is food grade citrus dietary fiber; the tea polyphenols are food grade tea polyphenols.

[0096] 4) Weighing and preparing materials Weigh the following raw materials by weight: 70 parts of beef round cutlet material, 15 parts of water, 13 parts of modified composite fiber, 0.6 part of soy protein isolate, 4 parts of corn starch, 1.7 parts of edible salt, 0.5 part of chicken essence, 0.35 part of monosodium glutamate, 0.07 part of white pepper, 0.04 part of D-isoascorbic acid sodium, and 0.8 part of modified guar gum.

[0097] Among them, the beef round cutlet material is a mixture of minced meat and granular meat, and the weight ratio of minced meat to granular meat is 1:1.5.

[0098] 2. Tumbling and marinating Place the beef round material (ground meat material and / or granular meat material) in a tumbler, add the edible salt and water in the aforementioned weight portions, control the tumbling speed at 12 rpm, and after tumbling for 60 min, transfer the tumbled beef round material to a pickling container, seal it with plastic wrap, and place it in an environment of 2°C for static pickling for 48 h to obtain the pickled material.

[0099] 3. Mixing Place the pickled material in a stirring and mixing machine, control the stirring speed at 30 rpm, after stirring for 5 min, add the remaining other raw materials (modified composite fiber, soy protein isolate, corn starch, chicken essence, monosodium glutamate, white pepper, D-isoascorbic acid sodium, modified guar gum) in the aforementioned weight portions, and continue stirring for 35 min to obtain the mixed material.

[0100] 4. Filling Use a vacuum vane filling machine to fill the mixed material into the casing, and then seal the casing to obtain the filled and formed body.

[0101] 5. Cooking Place the filled and formed body in a steamer for segmented heating and cooking. Specifically, control the first-stage cooking temperature at 60°C, and after the first-stage cooking for 20 min; control the second-stage cooking temperature at 80°C, and after the second-stage cooking for 60 min; control the third-stage cooking temperature at 96°C, and after the third-stage cooking for 15 min. By using segmented heating and cooking, avoid the bursting of the casing and the loss of nutrients; after the third-stage cooking is completed, obtain the semi-finished cooked product.

[0102] 6. Post-treatment Place the semi-finished cooked product in an environment of 2°C, let it stand and cool for 4 h, remove the casing, cut it to a predetermined thickness, and then use a high-speed bagging vacuum sealer for bagging and vacuum sealing. Control the width of the sealing line of the vacuum sealing at 8.5 mm and the sealing tension at 38 N / 15 mm; after the vacuum sealing is completed, perform sterilization treatment to obtain the lunch beef slices without nitrite, high protein, and high dietary fiber.

[0103] The embodiment of the present invention also provides lunch beef slices without nitrite, high protein, and high dietary fiber prepared by the aforementioned method.

[0104] Comparative Example 1 This comparative example adopts the technical solution of Example 2. The changes made are as follows: omit the step of preparing the modified composite fiber, directly use wheat fiber and tea polyphenols in the mixing step, and delete the addition of oat fiber and citrus fiber; among them, control the weight portion of millet fiber at 5 parts, the weight portion of tea polyphenols at 1 part, and increase the addition amount of corn starch to 9 parts.

[0105] Comparative Example 2 This comparative example adopts the technical solution of Example 2, with the following changes: 1) The step of preparing modified guar gum is omitted, and guar gum and selenium-enriched yeast powder are directly used in the mixing step; among them, the addition amount of guar gum in the mixing step is the same as the original amount of modified guar gum; the addition amount of selenium-enriched yeast powder is 20% of the absolute dry weight of guar gum. 2) Pork hind leg meat is used to replace beef sirloin in equal amount.

[0106] Test Example 1 The lunch beef slices of Examples 1-3 were used as Samples 1-3, and the lunch beef slices of Comparative Examples 1-2 were used as Samples 4-5. Sensory evaluations were scored for each sample. Specifically, 20 testers aged 25-45 were selected. Each tester used the blind test method to separately evaluate and score the taste, flavor, color, and appearance of each luncheon meat, with a total score of 5 points for each item. After each tester finished scoring, the scores of each item were added up, and the average score of all testers was taken. The specific sensory evaluation scoring results are shown in the following table:

[0107] It can be seen that the nitrite-free, high-protein, and high-dietary fiber lunch beef slices of Examples 1-3 are significantly superior to the lunch beef slices of Comparative Examples 1-2 in terms of taste, flavor, color, and appearance. After analysis, for the lunch beef slices of Comparative Example 1, the addition of oat fiber and citrus fiber was omitted, the addition amount of corn starch was correspondingly increased, and wheat fiber and tea polyphenols were directly mixed with other raw materials. On the one hand, the reduction of dietary fiber and the increase of starch content led to a certain degree of reduction in the taste and flavor of the lunch beef slices; on the other hand, the directly added tea polyphenols were prone to oxidation and color change, or combined with metal ions in the raw beef to cause color change, resulting in poor color and reduced appearance of the lunch beef slices; at the same time, the taste and astringent taste of the directly added tea polyphenols would affect the coordination of flavors, further leading to the deterioration of the flavor; and, the directly added tea polyphenols also affected the structural stability of the lunch beef slices through cross-linking effects on beef proteins, further leading to the deterioration of the taste. For the lunch beef slices of Comparative Example 2, the step of preparing modified guar gum was omitted, and guar gum and selenium-enriched yeast powder were directly mixed with other raw materials. On the one hand, the locking effect of unmodified guar gum on the free fat in the lunch beef slices was reduced, and the modification effect on its texture homogenization was reduced, resulting in a certain degree of reduction in the taste and flavor of the lunch beef slices; on the other hand, the unique smell such as yeast fermentation smell of the directly added selenium-enriched yeast powder would conflict with the original meat flavor, affecting the coordination of flavors, further leading to the deterioration of the flavor; at the same time, the directly added selenium-enriched yeast powder also affected the color of the lunch beef slices through binding with beef proteins; and, the polysaccharides and cell wall components in the directly added selenium-enriched yeast powder would affect the texture stability of the lunch beef slices, further leading to the deterioration of the taste.

[0108] Test Example 2 The hardness, elasticity, cohesiveness, and shear force of the luncheon beef slices of Examples 1 - 3 and Comparative Examples 1 - 2 were respectively detected. Specifically, for the detection method of each texture index, in the post - treatment step, each luncheon meat was cut into cubes with side lengths of 2 cm × 2 cm × 2 cm as test samples for texture index determination. The texture test conditions were set as follows: pre - test speed 60 mm / min, post - test speed 60 mm / min, initial force 0.5 N, trigger force 0.05 N, compression ratio 60%; the probe used was a cylindrical probe with a diameter of 38 mm.

[0109] The detection method of shear force was that in the post - treatment step, each luncheon meat was cut into cubes with side lengths of 1.5 cm × 1.5 cm × 3 cm for shear force index determination. The shear force test conditions were set as follows: pre - test speed 60 mm / min, post - test speed 60 mm / min, initial force 0.25 N, trigger force 0.05 N, and the probe was a light - type detection blade.

[0110] The specific results are shown in the following table:

[0111] Test Example 3 The luncheon beef slices of Examples 1 - 3 and Comparative Examples 1 - 2 were respectively placed in a constant - temperature environment at 60 °C for accelerated oxidation tests. After 7 days of constant - temperature static storage, the peroxide value and thiobarbituric acid value of each luncheon beef slice before (day 0) and after 7 days of constant - temperature static storage were respectively detected.

[0112] Among them, the detection method of the peroxide value referred to the standard GB / T 5009.37 - 2003 "Analytical Methods for Hygienic Standards of Edible Vegetable Oils".

[0113] The detection method of the thiobarbituric acid value was that 10 g of the luncheon beef slices of Examples 1 - 3 and Comparative Examples 1 - 2 were respectively minced and placed in a flask with a volume of 100 mL. After adding 20 mL of deionized water and mixing evenly, 2 mL of hydrochloric acid (mass concentration 50 wt%) and 2 mL of liquid paraffin were further added. After mixing evenly, distillation was carried out and the distillation condensate was collected. The distillation was stopped when 50 mL of distillation condensate was collected. 5.0 mL of the distillation condensate was transferred to a colorimetric tube with a volume of 10 mL, 5.0 mL of TBA acetic acid solution (concentration 0.02 mol / L) was added, and after mixing evenly, it was heated and refluxed in a 95 °C water bath for 40 min. After cooling, the absorbance (A) at 538 nm was measured, and the thiobarbituric acid value was calculated. The calculation method of the thiobarbituric acid value (mg / kg) was absorbance (A) × 7.8, calculated based on the content of malondialdehyde (MDA).

[0114] The specific results are shown in the following table:

[0115] Test Example 4 The water and oil holding properties, water separation rate, and long-term storage precipitation rate of the luncheon beef slices of Examples 1-3 and Comparative Examples 1-2 were detected respectively; the detection of each luncheon beef slice was repeated 5 times, and the average value of the detection results was taken. Specifically, the detection method for the water and oil holding properties was to weigh the initial mass of the luncheon beef slice (denoted as m 1 ), then place the luncheon beef slice in water at 75 °C, keep it warm and heated for 30 min, cool it, take out the luncheon beef slice and dry the surface moisture, and weigh the mass of the luncheon beef slice after cooking (denoted as m 2 ), and calculate the mass loss rate: [(m 1 - m 2 ) / m 1 ] × 100%, to reflect the water and oil holding properties of the luncheon beef slice.

[0116] The detection method for the water separation rate was to weigh the initial mass of the luncheon beef slice (denoted as m 3 ), after centrifuging at a centrifugal force of 90000×g for 15 min, take out the luncheon beef slice and dry the surface moisture, and weigh the mass of the luncheon beef slice after centrifugation (denoted as m 4 ), and calculate the water separation rate: [(m 3 - m 4 ) / m 3 ] × 100%.

[0117] The detection method for the long-term storage precipitation rate was to weigh the initial mass of the luncheon beef slice (denoted as m 5 ), then seal the luncheon beef slice into a transparent packaging bag respectively, place it in a constant temperature oven at 50 °C, and let it stand for storage for 14 days. Then take out the luncheon beef slice and dry the surface moisture, and weigh the mass of the luncheon beef slice after long-term storage (denoted as m 6 ), and calculate the long-term storage precipitation rate: [(m 5 - m 6 ) / m 5 ] × 100%.

[0118] The specific results are shown in the following table:

[0119] It can be seen that in the preparation method of nitrite-free, high-protein, and high-dietary-fiber lunch beef slices in Examples 1-3, lean beef with high protein and low fat is selected as the raw meat, and raw materials such as selenium-enriched yeast extract modified guar gum, tea polyphenol modified composite fiber, soy protein isolate, corn starch, and seasonings are used to prepare lunch beef slices; by adding the modified composite fiber, the usage amount of corn starch is reduced; effectively avoiding the loss of effective components such as selenium-enriched yeast powder and tea polyphenols during the preparation of luncheon meat, and avoiding the adverse effects of selenium-enriched yeast powder and tea polyphenols on the texture, taste, color, etc. of lunch beef slices; while endowing them with selenium element and increasing the selenium supplement function of the subsequent prepared lunch beef slices, effectively improving the texture stability, antioxidant performance, etc. of lunch beef slices.

[0120] Furthermore, in the preparation of the modified guar gum, the selenium-enriched yeast powder is first enzymatically hydrolyzed and extracted with a composite enzyme to obtain a selenium-enriched yeast extract, and then under the action of transglutaminase, through the bonding and self-assembly of selenium-containing proteins, selenium polysaccharides and other effective components in the selenium-enriched yeast extract with guar gum, seleniumized guar gum is made; while improving the improvement effect of guar gum on the texture of lunch beef slices, further improving its improvement effect on the texture stability, antioxidant property, and storage resistance of lunch beef slices.

[0121] Furthermore, in the preparation of the modified composite fiber, after tea polyphenols are mixed and contacted with wheat fiber, oat fiber, and citrus fiber, through the bonding of tea polyphenols with each fiber raw material and the multi-porous structure of each fiber raw material, effective compounding with tea polyphenols is achieved, preventing the inactivation of tea polyphenols during the preparation process, avoiding the adverse effects of tea polyphenols on the texture, taste, color, etc. of lunch beef slices, and dispersing in lunch beef slices to achieve antioxidant, texture improvement, and antibacterial and fresh-keeping functions.

[0122] Furthermore, through the synergistic effect of the effective components (organic selenium, tea polyphenols, etc.) in the modified guar gum and modified composite fiber used in the preparation of luncheon meat, the antioxidant performance of lunch beef slices is further improved; it can make the peroxide value of lunch beef slices be 2.9 - 3.0 mmol / kg and the thiobarbituric acid value be 0.19 - 0.20 mg / kg after standing in a constant temperature environment of 60 °C for 7 days, effectively inhibiting the oxidative rancidity of lunch beef slices and extending the shelf life. And through the synergistic improvement effect of the modified guar gum and modified composite fiber on the texture of lunch beef slices, the water-holding and oil-holding properties, water separation rate, and long-term storage precipitation performance of lunch beef slices are effectively improved.

[0123] Unless otherwise specified, the percentages used in the present invention are all mass percentages.

[0124] Finally, it should be noted that the above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for preparing lunch beef slices with no nitrite, high protein and high dietary fiber, characterized in that: The process consists of the following steps: pre-treatment, tumbling and marinating, mixing, filling, cooking and post-treatment; The pre-treatment includes: preparing modified guar gum and preparing modified composite fibers; The modified guar gum is prepared by adding guar gum to deionized water, mixing evenly, heating to 45-50° C., and keeping the temperature; adding selenium-enriched yeast extract, keeping the temperature and mixing evenly, and adjusting the pH value to 6-6.5; adding transglutaminase, keeping the temperature and stirring, and then killing the enzyme to obtain a modified treatment liquid; precipitating the modified treatment liquid with ethanol, separating and obtaining a solid; washing the solid with anhydrous ethanol, and drying to obtain the modified guar gum; The modified composite fiber is prepared by adding wheat fiber, oat fiber, citrus fiber and tea polyphenol into deionized water, mixing them evenly, adding Tween-80, heating them to 40-45° C., keeping the temperature, performing ultrasonic treatment, and spray drying at low temperature to obtain the modified composite fiber; The tumbling and kneading method comprises tumbling and kneading beef, edible salt and water, and then placing the beef in a sealed environment for curing to obtain the curing material; The mixing method comprises: uniformly mixing pickling material, modified composite fiber, soy protein isolate, corn starch, chicken essence, monosodium glutamate, white pepper, sodium D-isoascorbate and modified guar gum to obtain a mixture; The mixed material is bottled, cooked and post-processed to obtain lunch beef slices which are free of nitrite, high in protein and high in dietary fiber.

2. The method for preparing the lunch beef slices with no nitrite, high protein and high dietary fiber according to claim 1, characterized in that: In the preparation of the modified guar gum, the heat preservation and stirring time after adding the transglutaminase is 10-12 hours; The absolute dry weight ratio of guar gum to selenium-enriched yeast extract is 5-6:1; The added amount of transglutaminase is 0.5-0.6wt% of the absolute dry weight of guar gum, and the enzyme activity of transglutaminase is 50,000-100,000 U / g.

3. The method for preparing the lunch beef slices with no nitrite, high protein and high dietary fiber according to claim 1, characterized in that: In the preparation of the modified composite fiber, the weight ratio of wheat fiber, oat fiber, citrus fiber, tea polyphenols, Tween-80, and deionized water is 3-4:3-4:2-3:1.2-1.3:0.08-0.12:100; The ultrasonic treatment frequency is 38-40KHz, the ultrasonic treatment power is 300-350W, and the ultrasonic treatment time is 30-40min.

4. The method for preparing the lunch beef slices with no nitrite, high protein and high dietary fiber according to claim 1, characterized in that: In the tumbling and kneading marinating and the mixing, the weight parts of the raw materials used are: 60-70 parts of beef, 10-15 parts of water, 9-13 parts of modified composite fiber, 0.4-0.8 parts of soy protein isolate, 2-4 parts of corn starch, 1-2 parts of edible salt, 0.3-0.6 parts of chicken essence, 0.2-0.5 parts of monosodium glutamate, 0.05-0.1 parts of white pepper, 0.03-0.05 parts of sodium D-isoascorbate, and 0.7-0.8 parts of modified guar gum; The beef shank meat material is minced meat material made from beef shank meat and / or granulated meat material made from beef shank meat.

5. The method for preparing the lunch beef slices with no nitrite, high protein and high dietary fiber according to claim 1, characterized in that: The preparation method of the selenium-enriched yeast extract comprises the following steps: adding selenium-enriched yeast powder into a Tris buffer solution with a pH value of 7.0, heating the solution to 45-50° C., adding mannanase, β-glucanase and protease while keeping the solution warm, performing enzymolysis for 32-36 hours, inactivating the enzymes, separating and collecting the supernatant, and obtaining the selenium-enriched yeast extract.

6. The method for preparing the lunch beef slices with no nitrite, high protein and high dietary fiber according to claim 5, characterized in that: In the preparation of the selenium-enriched yeast extract, the concentration of selenium-enriched yeast powder in the Tris buffer is controlled to be 10-12wt%; The addition amount of mannanase is 0.3-0.4wt% of the weight of selenium-enriched yeast powder, and the enzyme activity of mannanase is 30,000-50,000 U / g; the addition amount of β-glucanase is 0.3-0.4wt% of the weight of selenium-enriched yeast powder, and the enzyme activity of β-glucanase is 30,000-50,000 U / g; the addition amount of protease is 0.2-0.3wt% of the weight of selenium-enriched yeast powder, and the enzyme activity of protease is 30,000-50,000 U / g.

7. The method for preparing the lunch beef slices with no nitrite, high protein and high dietary fiber according to claim 1, characterized in that: During the tumbling and kneading process, the tumbling and kneading speed is 10-12 rpm, and the tumbling and kneading time is 45-60 min; The pickling environment temperature is 0-4℃ and the pickling time is 42-48h.

8. The method for preparing the lunch beef slices with no nitrite, high protein and high dietary fiber according to claim 1, characterized in that: The filling comprises filling the mixture into the casing and sealing the casing to obtain a filled molded body; The cooking process includes sequentially performing a first stage of cooking, a second stage of cooking, and a third stage of cooking on the filling molded body to obtain a cooked semi-finished product; The post-processing comprises placing the cooked semi-finished product in an environment of 0-4°C, cooling it for 2-4 hours, removing the casing, cutting it into a predetermined thickness, bagging, sealing and sterilizing it to obtain lunch beef slices without nitrite, high in protein and high in dietary fiber.

9. The method for preparing the lunch beef slices with no nitrite, high protein and high dietary fiber according to claim 8, characterized in that: The temperature of the first stage of cooking is 55-60°C, and the time of the first stage of cooking is 15-20 minutes; The temperature of the second stage of cooking is 75-80°C, and the time of the second stage of cooking is 50-60 minutes; The temperature of the third stage of cooking is 94-96° C., and the time of the third stage of cooking is 10-15 minutes.

10. A lunch beef slice without nitrite, high in protein and dietary fiber, characterized in that: The method is prepared by the method according to any one of claims 1 to 9.

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