Non-fermented zero-sugar meat product

Abstract

The invention relates to a non-fermented zero-sugar meat product. The non-fermented zero-sugar meat product comprises 77-85 parts by weight of raw meat, 8-16 parts by weight of ice water, 3-5 parts by weight of spices, 1-3 parts by weight of edible salt, 1-3 parts by weight of an acidity regulator, 0.1-0.5 part by weight of an antioxidant and 0.001-0.01 part by weight of a preservative. The invention also relates to a preparation method of the non-fermented zero-sugar meat product. Although a fermentation process is not used, the meat product has a fermentation flavor, is free of sugar, low in fat and low in pH, can effectively control microorganisms, and has excellent health benefits.

Description

Technical Field

[0001] The present invention relates to the technical fields of food additive application technology and food processing technology, and relates to a non-fermented zero-sugar meat product, in particular to a sugar-free, low-fat, healthy and delicious meat product that does not use the fermentation process, has ideal physical and chemical indexes and microbial indexes, and has a fermentation flavor. Background Art

[0002] At present, conventional fermented flavor meat products mainly use the fermentation of microorganisms or enzymes under natural or artificially controlled conditions to cause a series of biochemical and physical changes in raw materials, producing a unique fermentation flavor. Moreover, beneficial microorganisms in meat products (including Lactobacillus, Streptococcus, Bifidobacterium, Leuconostoc, Pediococcus, etc.) can not only produce lactic acid, lower the pH value, and inhibit the growth of harmful microorganisms, but also improve the texture and flavor of meat products. However, the growth cycle of meat products made by fermentation is long, they are easily contaminated with miscellaneous bacteria, and the product quality is difficult to control. Therefore, high requirements are imposed on the production environment, equipment, and operating process. Professional personnel are required to strictly control the strains, temperature, humidity, and operating procedures, etc. The raw material costs, equipment costs, and process costs will all increase, and the profit will be greatly reduced.

[0003] On the other hand, fermented flavor meat products are more popular due to their unique aroma and rich taste, and have great consumption prospects. According to data, fermented flavor meat products mainly rely on the fermentation of microorganisms or enzymes to make the product pH value below 5.2 and the water activity below 0.95. Because the low water activity and low pH value inhibit the proliferation of pathogenic microorganisms in meat and extend the shelf life / shelf life of meat products, and generally no bacterial spoilage will occur during the shelf life.

[0004] Citric acid (also known as citric acid, with the molecular formula C6H8O7) is colorless, odorless, has a strong sour taste, and is easily soluble in water. It is a natural preservative and food additive. However, when citric acid is directly used as an acidulant in meat products, due to its easy hygroscopic caking during storage and transportation and its natural astringency, when stored improperly or the compounding ratio is unreasonable, it will instead aggravate its bitter and astringent taste, seriously affecting the flavor and taste of meat products.

[0005] Therefore, there is an urgent need in the art for a meat product that does not use the process of microbial fermentation, has ideal physical and chemical indexes and microbial indexes, and has a fermentation flavor, so as to solve many problems in the prior art. Summary of the Invention

[0006] For this reason, the present invention provides a sugar-free, low-fat, healthy and delicious meat product that does not use the fermentation process, has ideal physical and chemical indexes and microbial indexes, and has a fermentation flavor. Specifically, the present invention solves the technical problems existing in the prior art through the following technical solutions:

[0007] 1. A non-fermented zero-sugar meat product, which comprises the following components or consists of the following components:

[0008] 60-100 parts by weight of raw meat;

[0009] 5-20 parts by weight of water;

[0010] 3-5 parts by weight of spices;

[0011] 1-3 parts by weight of edible salt;

[0012] 0.5-3 parts by weight of an acidity regulator, wherein the acidity regulator is selected from the group consisting of glucono delta-lactone and coated citric acid;

[0013] 0.1-0.5 parts by weight of an antioxidant; and

[0014] 0.001-0.01 parts by weight of a preservative.

[0015] 2. The meat product according to item 1, which comprises the following components or consists of the following components:

[0016] 70-90 parts by weight of raw meat;

[0017] 6-18 parts by weight of ice water;

[0018] 3-4 parts by weight of spices;

[0019] 1-2.5 parts by weight of edible salt;

[0020] 0.8-2 parts by weight of an acidity regulator;

[0021] 0.1-0.4 parts by weight of an antioxidant; and

[0022] 0.002-0.008 parts by weight of a preservative.

[0023] 3. The meat product according to item 1 or 2, wherein the source of the raw meat is selected from the group consisting of pigs, cows, sheep, chickens and ducks, preferably beef, more preferably beef after aging treatment, and even more preferably beef sirloin after aging treatment.

[0024] 4. The meat product according to any one of items 1-3, wherein the antioxidant is sodium ascorbate, preferably selected from the group consisting of sodium D-isoascorbate and sodium L-ascorbate.

[0025] 5. The meat product according to any one of items 1-4, wherein the preservative is selected from the group consisting of sodium nitrite or sodium nitrate.

[0026] 6. The meat product according to any one of items 1-5, wherein the spices comprise the following components or consist of the following components:

[0027] 20 - 25 parts by weight of black pepper powder;

[0028] 20 - 25 parts by weight of fried dehydrated garlic flakes;

[0029] 15 - 20 parts by weight of cracked black pepper;

[0030] 15 - 20 parts by weight of onion powder;

[0031] 10 - 15 parts by weight of garlic powder;

[0032] 5 - 10 parts by weight of cumin powder;

[0033] 5 - 10 parts by weight of coriander seed powder;

[0034] 1 - 5 parts by weight of chili powder;

[0035] 1 - 3 parts by weight of nutmeg powder; and

[0036] 1 - 3 parts by weight of caraway powder.

[0037] 7. The meat product according to any one of items 1 - 6, wherein the spice comprises the following components or consists of the following components:

[0038] 22 - 24 parts by weight of black pepper powder;

[0039] 22 - 24 parts by weight of fried dehydrated garlic flakes;

[0040] 15 - 18 parts by weight of cracked black pepper with a mesh size of 40 - 60;

[0041] 15 - 16 parts by weight of onion powder;

[0042] 10 - 12 parts by weight of garlic powder;

[0043] 5 - 8 parts by weight of cumin powder;

[0044] 5 - 7 parts by weight of coriander seed powder;

[0045] 3 - 5 parts by weight of chili powder;

[0046] 1.5 - 2.5 parts by weight of nutmeg powder; and

[0047] 1.5 - 2.5 parts by weight of caraway powder.

[0048] 8. The meat product according to any one of items 1 - 7, wherein the pH of the meat product is 3 - 6, preferably 5 - 6.

[0049] 9. The meat product according to any one of items 1 - 8, wherein the meat product does not contain any added sugar, phosphate, and / or fermenting microorganisms.

[0050] 10. The meat product according to item 9, wherein the sugar is selected from the group consisting of sucrose, glucose, and starch.

[0051] 11. The meat product according to item 9 or 10, wherein the fermenting microorganism is lactic acid bacteria and / or yeast, preferably the lactic acid bacteria are selected from the group consisting of Lactobacillus, Lactococcus, Streptococcus, Bifidobacterium, Leuconostoc, and Pediococcus, and preferably the yeast is selected from the group consisting of Saccharomyces, Hansenula, Torulaspora, and Kluyveromyces.

[0052] 12. The meat product according to any one of items 1-11, wherein the meat product is a fermented flavor meat product.

[0053] 13. A method for preparing the meat product according to any one of items 1-12, comprising the following steps:

[0054] (1) Providing raw meat, preferably cutting the raw meat into slices or mincing it into minced meat;

[0055] (2) Mixing, which includes mixing the meat obtained in step (1) with other components except the acidity regulator according to their weight parts, and finally adding the acidity regulator according to its weight part and mixing evenly; and

[0056] (3) Cooking, which includes steaming, drying, and / or liquid smoking the product obtained in step (2) to obtain the meat product.

[0057] 14. The method according to item 13, wherein in step (2), the mixing includes stirring the combination of the meat product in a blender at a rate of 6-20 r / min, preferably the stirring is carried out in a vacuum environment, and more preferably the vacuum degree of the vacuum environment is 0.7-1.0 atmospheres.

[0058] 15. The method according to item 13 or 14, wherein in step (2), the mixing is carried out at a temperature below 12°C for 10-20 minutes, preferably at a temperature below 10°C for 10-15 minutes.

[0059] 16. The method according to any one of items 13-15, wherein in step (3), it includes pre-cooking drying, cooking, post-cooking drying, and liquid smoking of the mixed product.

[0060] 17. The method according to item 16, wherein the pre-cooking drying is carried out at 42 - 65°C for 4 - 6 hours. Preferably, the pre-cooking drying is a stepwise temperature-rising drying, and more preferably, the stepwise temperature-rising is carried out in the following order:

[0061] (i) drying at a temperature of 43 - 45°C for 120 - 150 minutes,

[0062] (ii) drying at a temperature of 49 - 52°C for 40 - 60 minutes,

[0063] (iii) drying at a temperature of 54 - 58°C for 60 - 80 minutes, and

[0064] (iv) drying at a temperature of 60 - 65°C for 40 - 60 minutes.

[0065] 18. The method according to any one of items 13 - 17, wherein the cooking is carried out at a temperature of 75 - 85°C, preferably 78 - 82°C for 15 - 30 minutes, preferably 15 - 20 minutes.

[0066] 19. The method according to any one of items 16 - 18, wherein the post-cooking drying is carried out at 42 - 60°C for 40 - 60 minutes. Preferably, the post-cooking drying is a stepwise temperature-dropping drying, and more preferably, the stepwise temperature-dropping is carried out in the following order:

[0067] (i) drying at a temperature of 54 - 56°C for 20 - 30 minutes, and

[0068] (ii) drying at a temperature of 43 - 45°C for 20 - 30 minutes.

[0069] 20. The method according to any one of items 13 - 19, wherein the liquid smoking is carried out at a temperature of 60 - 65°C for 10 - 15 minutes.

[0070] 21. The method according to any one of items 13 - 20, wherein in step (1), it further includes the steps of thawing and trimming the raw meat. Preferably, the thawing includes placing the frozen raw meat at 0 - 8°C until completely thawed. Preferably, the trimming includes removing the parts that affect the taste from the raw meat.

[0071] 22. The method according to item 21, wherein the parts that affect the taste are selected from the following group: lymph, miscellaneous fat, fascia, and connective tissue.

[0072] 23. The method according to any one of items 13 - 22, wherein step (1) includes mincing the raw meat into minced meat, preferably through a perforated plate with holes of 7 - 8 mm or 3 - 5 mm for the mincing.

[0073] 24. The method according to any one of items 13 - 23 further includes the following steps after step (2) and before step (3):

[0074] (2a) Stuffing, which includes stuffing the product obtained in step (2) into casings in a stuffer.

[0075] 25. The method according to item 24, wherein the stuffer is selected from the following group: hydraulic stuffer, pneumatic stuffer, vacuum stuffer, pump - type stuffer, and manual stuffer.

[0076] 26. The method according to item 24 or 25, wherein the casing is a natural casing or a collagen casing, and preferably the diameter of the casing is 10 - 25 mm.

[0077] 27. The method according to any one of items 24 - 26, wherein the casing is segmented every time 50 - 200 g, preferably 100 - 150 g of the product obtained in step (2) is stuffed.

[0078] 28. The method according to any one of items 13 - 27 further includes the steps of cooling and / or packaging the meat product after step (3). Preferably, the cooling includes cooling at 0 - 8°C for 12 - 18 hours, and preferably the packaging includes vacuum packaging according to weight specifications and / or placing the packaged meat product in a cold storage at - 18°C.

[0079] 29. The meat product according to any one of items 1 - 12 or the meat product prepared by the method according to any one of items 13 - 28, wherein compared with the meat product not prepared by using the method according to any one of items 13 - 28:

[0080] (1) The water activity is reduced by at least 10 - 19%;

[0081] (2) The cooked - product yield is increased by at least 5 - 10%;

[0082] (3) The malondialdehyde content is reduced by 10 - 24%;

[0083] (4) The palatability score is increased by at least 4 - 25%;

[0084] (5) The juiciness score is increased by at least 11 - 25%;

[0085] (6) The chewiness score is increased by at least 10 - 26%; and / or

[0086] (7) The overall preference score is increased by at least 13 - 18%.

[0087] 30. The meat product according to item 29, which is a meat stick, meat strip, or sausage product.

[0088] To make the technical solution of the present invention clearer, the following further details the present invention in conjunction with specific embodiments. Detailed Description of the Invention

[0090] 1. The multifunctional ingredient composition of the present invention

[0091] In one aspect, the present invention provides a non-fermented zero-sugar meat product, which comprises the following components or consists of the following components: 60-100 parts by weight of raw meat; 5-20 parts by weight of water; 3-5 parts by weight of spices; 1-3 parts by weight of edible salt; 0.5-3 parts by weight of an acidity regulator selected from the group consisting of glucono delta-lactone and coated citric acid; 0.1-0.5 parts by weight of an antioxidant; and 0.001-0.01 parts by weight of a preservative. In one embodiment, the meat product comprises 60-100 parts by weight, 65-100 parts by weight, 70-100 parts by weight, 75-100 parts by weight, 80-100 parts by weight, 85-100 parts by weight, 90-100 parts by weight, 95-100 parts by weight, 60-95 parts by weight, 65-95 parts by weight, 70-95 parts by weight, 75-95 parts by weight, 80-95 parts by weight, 85-95 parts by weight, 90-95 parts by weight, 60-90 parts by weight, 65-90 parts by weight, 70-90 parts by weight, 75-90 parts by weight, 80-90 parts by weight, 85-90 parts by weight, 60-85 parts by weight, 65-85 parts by weight, 70-85 parts by weight, 75-85 parts by weight, 80-85 parts by weight, 60-80 parts by weight, 65-80 parts by weight, 70-80 parts by weight, 75-80 parts by weight, 60-75 parts by weight, 65-75 parts by weight, 70-75 parts by weight, 60-70 parts by weight, 65-70 parts by weight or 60-65 parts by weight of raw meat. In one embodiment, the meat product comprises 5-20 parts by weight, 8-20 parts by weight, 12-20 parts by weight, 15-20 parts by weight, 18-20 parts by weight, 5-18 parts by weight, 8-18 parts by weight, 12-18 parts by weight, 15-18 parts by weight, 5-15 parts by weight, 8-15 parts by weight, 12-15 parts by weight, 5-12 parts by weight, 8-12 parts by weight or 5-8 parts by weight of water. In one embodiment, the meat product comprises 3-5 parts by weight, 3.5-5 parts by weight, 4-5 parts by weight, 4.5-5 parts by weight, 3-4.5 parts by weight, 3.5-4.5 parts by weight, 4-4.5 parts by weight, 3-4 parts by weight, 3.5-4 parts by weight or 3-3.5 parts by weight of spices. In one embodiment, the meat product comprises 1-3 parts by weight, 1.5-3 parts by weight, 2-3 parts by weight, 2.5-3 parts by weight, 1-2.5 parts by weight, 1.5-2.5 parts by weight, 2-2.5 parts by weight, 1-2 parts by weight, 1.5-2 parts by weight or 1-1.5 parts by weight of edible salt.In one embodiment, the meat product comprises 0.5 - 3 parts by weight, 0.8 - 3 parts by weight, 1 - 3 parts by weight, 1.5 - 3 parts by weight, 2 - 3 parts by weight, 2.5 - 3 parts by weight, 0.5 - 2.5 parts by weight, 0.8 - 2.5 parts by weight, 1 - 2.5 parts by weight, 1.5 - 2.5 parts by weight, 2 - 2.5 parts by weight, 0.5 - 2 parts by weight, 0.8 - 2 parts by weight, 1 - 2 parts by weight, 1.5 - 2 parts by weight, 0.5 - 1.5 parts by weight, 0.8 - 1.5 parts by weight, 1 - 1.5 parts by weight, 0.5 - 1.0 part by weight, 0.8 - 1 part by weight, or 0.5 - 0.8 part by weight of an acidity regulator. In one embodiment, the meat product comprises 0.1 - 0.5 part by weight, 0.2 - 0.5 part by weight, 0.3 - 0.5 part by weight, 0.4 - 0.5 part by weight, 0.1 - 0.4 part by weight, 0.2 - 0.4 part by weight, 0.3 - 0.4 part by weight, 0.1 - 0.3 part by weight, 0.2 - 0.3 part by weight, or 0.1 - 0.2 part by weight of an antioxidant. In one embodiment, the meat product comprises 0.001 - 0.01 part by weight, 0.002 - 0.01 part by weight, 0.004 - 0.01 part by weight, 0.006 - 0.01 part by weight, 0.008 - 0.01 part by weight, 0.001 - 0.008 part by weight, 0.002 - 0.008 part by weight, 0.004 - 0.008 part by weight, 0.006 - 0.008 part by weight, 0.001 - 0.006 part by weight, 0.002 - 0.006 part by weight, 0.004 - 0.006 part by weight, 0.001 - 0.004 part by weight, 0.002 - 0.004 part by weight, or 0.001 - 0.002 part by weight of a preservative. In one embodiment, the meat product comprises the following components or consists of the following components: 70 - 90 parts by weight of raw meat; 6 - 18 parts by weight of ice water; 3 - 4 parts by weight of spices; 1 - 2.5 parts by weight of edible salt; 0.8 - 2 parts by weight of an acidity regulator selected from the group consisting of glucono delta-lactone and coated citric acid; 0.1 - 0.4 part by weight of an antioxidant; and 0.002 - 0.008 part by weight of a preservative.

[0092] In one embodiment, the raw meat is selected from the group consisting of pork, beef, mutton, chicken, and duck. In one embodiment, the raw meat is beef. In one embodiment, the raw meat is beef that has been subjected to acidification treatment. In one embodiment, the raw meat is sirloin tip that has been subjected to acidification treatment.

[0093] In one embodiment, the water is ice water.

[0094] In one embodiment, the spice includes 20 - 25 parts by weight, 20 - 24 parts by weight, 20 - 23 parts by weight, 20 - 22 parts by weight, 20 - 21 parts by weight, 21 - 25 parts by weight, 21 - 24 parts by weight, 21 - 23 parts by weight, 21 - 22 parts by weight, 22 - 25 parts by weight, 22 - 24 parts by weight, 22 - 23 parts by weight, 23 - 25 parts by weight, 23 - 24 parts by weight or 24 - 25 parts by weight of black pepper powder. In one embodiment, the spice includes 20 - 25 parts by weight, 20 - 24 parts by weight, 20 - 23 parts by weight, 20 - 22 parts by weight, 20 - 21 parts by weight, 21 - 25 parts by weight, 21 - 24 parts by weight, 21 - 23 parts by weight, 21 - 22 parts by weight, 22 - 25 parts by weight, 22 - 24 parts by weight, 22 - 23 parts by weight, 23 - 25 parts by weight, 23 - 24 parts by weight or 24 - 25 parts by weight of fried dehydrated garlic flakes. In one embodiment, the spice includes 15 - 20 parts by weight, 15 - 19 parts by weight, 15 - 18 parts by weight, 15 - 17 parts by weight, 15 - 16 parts by weight, 16 - 20 parts by weight, 16 - 19 parts by weight, 16 - 18 parts by weight, 16 - 17 parts by weight, 17 - 20 parts by weight, 17 - 19 parts by weight, 17 - 18 parts by weight, 18 - 20 parts by weight, 18 - 19 parts by weight or 19 - 20 parts by weight of cracked black pepper. In one embodiment, the spice includes 15 - 20 parts by weight, 15 - 19 parts by weight, 15 - 18 parts by weight, 15 - 17 parts by weight, 15 - 16 parts by weight, 16 - 20 parts by weight, 16 - 19 parts by weight, 16 - 18 parts by weight, 16 - 17 parts by weight, 17 - 20 parts by weight, 17 - 19 parts by weight, 17 - 18 parts by weight, 18 - 20 parts by weight, 18 - 19 parts by weight or 19 - 20 parts by weight of onion powder. In one embodiment, the spice includes 10 - 15 parts by weight, 10 - 14 parts by weight, 10 - 13 parts by weight, 10 - 12 parts by weight, 10 - 11 parts by weight, 11 - 15 parts by weight, 11 - 14 parts by weight, 11 - 13 parts by weight, 11 - 12 parts by weight, 12 - 15 parts by weight, 12 - 14 parts by weight, 12 - 13 parts by weight, 13 - 15 parts by weight, 13 - 14 parts by weight or 14 - 15 parts by weight of garlic powder. In one embodiment, the spice includes 5 - 10 parts by weight, 5 - 9 parts by weight, 5 - 8 parts by weight, 5 - 7 parts by weight, 5 - 6 parts by weight, 6 - 10 parts by weight, 6 - 9 parts by weight, 6 - 8 parts by weight, 6 - 7 parts by weight, 7 - 10 parts by weight, 7 - 9 parts by weight, 7 - 8 parts by weight, 8 - 10 parts by weight, 8 - 9 parts by weight or 9 - 10 parts by weight of fennel powder.In one embodiment, the spice includes 5 - 10 parts by weight, 5 - 9 parts by weight, 5 - 8 parts by weight, 5 - 7 parts by weight, 5 - 6 parts by weight, 6 - 10 parts by weight, 6 - 9 parts by weight, 6 - 8 parts by weight, 6 - 7 parts by weight, 7 - 10 parts by weight, 7 - 9 parts by weight, 7 - 8 parts by weight, 8 - 10 parts by weight, 8 - 9 parts by weight or 9 - 10 parts by weight of coriander seed powder. In one embodiment, the spice includes 1 - 5 parts by weight, 1 - 4 parts by weight, 1 - 3 parts by weight, 1 - 2 parts by weight, 2 - 5 parts by weight, 2 - 4 parts by weight, 2 - 3 parts by weight, 3 - 5 parts by weight, 3 - 4 parts by weight, 4 - 5 parts by weight of chili powder. In one embodiment, the spice includes 1 - 3 parts by weight, 1 - 2.5 parts by weight, 1 - 2 parts by weight, 1 - 1.5 parts by weight, 1.5 - 3 parts by weight, 1.5 - 2.5 parts by weight, 1.5 - 2 parts by weight, 2 - 3 parts by weight, 2 - 2.5 parts by weight or 2.5 - 3 parts by weight of nutmeg powder. In one embodiment, the spice includes 1 - 3 parts by weight, 1 - 2.5 parts by weight, 1 - 2 parts by weight, 1 - 1.5 parts by weight, 1.5 - 3 parts by weight, 1.5 - 2.5 parts by weight, 1.5 - 2 parts by weight, 2 - 3 parts by weight, 2 - 2.5 parts by weight or 2.5 - 3 parts by weight of caraway powder.

[0095] In one embodiment, the spice simultaneously contains black pepper powder and cracked black pepper, and simultaneously contains fried dehydrated garlic flakes and garlic powder. Its advantage is to increase the layering of flavor release. The powder has finer particles, is easy to dissolve or adhere to the surface of the ingredients, making the spice more evenly distributed; the flakes or flakes have larger particles and are slowly released, adding a granular feeling when chewing; their combined use overall achieves an effect of staged seasoning and improving the taste.

[0096] In one embodiment, the fried dehydrated garlic flakes have a more intense but non - irritating aroma due to frying, can significantly enhance the flavor level of meat products, retain allicin and other nutrients (such as vitamins, minerals, and sulfur - containing compounds), and are more convenient to operate and have a longer shelf life. In one embodiment, the coriander seed powder has a mild and light aroma, mixed with the flavors of sage and lemon, can blend well with any other seasonings and ingredients, and the rich vitamins, dietary fiber, and linoleic acid it contains have health benefits such as antioxidant, digestion - promoting, and blood lipid - regulating effects. In one embodiment, the caraway powder is extracted from the dried and mature fruits of Carum carvi, a biennial herb of the Umbelliferae family. It simultaneously has sweet, slightly bitter, spicy, and a faint earthy fragrance, similar to the combination of fennel and citrus peel, but is milder and richer than conventional spices and will not lose its flavor due to long - term drying and high - temperature conditions, making it more suitable for the ripening process of the present invention. In one embodiment, the caraway powder is rich in coumarin, flavonoids, volatile oils, etc., and has functions such as aiding digestion, antibacterial, and antioxidant effects.

[0097] In one embodiment, the acidity regulator comprises glucono delta-lactone and / or coated citric acid. In one embodiment, the acidity regulator comprises glucono delta-lactone and coated citric acid. In one embodiment, glucono delta-lactone is a cyclic compound composed of a six-membered ring and a five-membered ring, and this cyclic structure gives it high stability. In one embodiment, glucono delta-lactone is an acidic compound that can react with water molecules to produce gluconic acid, thereby adjusting the pH and taste of food. In one embodiment, glucono delta-lactone has a certain preservative effect, which is used to extend the shelf life of meat products and reduce the spoilage and deterioration of meat products. In one embodiment, glucono delta-lactone can act synergistically with the antioxidants, spices, preservatives, etc. of the present invention, not only improving the efficacy of each other, but also achieving better effects in terms of taste, flavor and shelf life of meat products. In one embodiment, coated citric acid is a specially treated citric acid, and its stability and use effect are improved by coating a protective film formed by a coating agent on the surface of citric acid. In one embodiment, coated citric acid can prevent citric acid from absorbing moisture and caking during storage and transportation, thereby extending its shelf life and service life; coated citric acid can control the release rate of citric acid, making it slowly release under specific conditions, so as to better regulate the acidity of food and make the flavor of meat products closer to the fermented flavor; coated citric acid can also provide a more uniform sour taste distribution in meat products and improve the overall taste of meat products. In one embodiment, the coating agent is selected from the group consisting of carnauba wax, beeswax, shellac and fatty acid glycerides.

[0098] In one embodiment, the components in the meat products of the present invention have a synergistic effect with each other, which can not only make the meat products more popular in terms of flavor, taste and appearance, but also objectively improve chromaticity, antibacterial property, reduce the addition of phosphates, extend the shelf life / shelf life, and confer more health benefits to the meat products.

[0099] In one embodiment, the pH of the meat product is 3 - 6, 3 - 5.5, 3 - 5, 3 - 4.5, 3 - 4, 3 - 3.5, 3.5 - 6, 3.5 - 5.5, 3.5 - 5, 3.5 - 4.5, 3.5 - 4, 4 - 6, 4 - 5.5, 4 - 5, 4 - 4.5, 4.5 - 6, 4.5 - 5.5, 4.5 - 5, 5 - 6, 5 - 5.5 or 5.5 - 6. In one embodiment, the pH of the composition is 5 - 6.

[0100] In one embodiment, the meat product is a meat stick, meat strip or sausage product.

[0101] In one embodiment, the meat product does not contain any additionally added sugar, phosphate, and / or fermenting microorganisms. In one embodiment, the meat product does not contain any additionally added sugar and fermenting microorganisms. In one embodiment, the sugar is selected from the group consisting of sucrose, glucose, and starch. In one embodiment, the sugar includes sucrose, glucose, and starch. In one embodiment, the fermenting microorganisms are lactic acid bacteria and / or yeasts. In one embodiment, the lactic acid bacteria are selected from the group consisting of Lactobacillus, Lactococcus, Streptococcus, Bifidobacterium, Leuconostoc, and Pediococcus. In one embodiment, the yeasts are selected from the group consisting of Saccharomyces, Hansenula, Torulaspora, and Kluyveromyces.

[0102] In one embodiment, the meat product is a meat product that has a fermented flavor although it is not fermented with any fermenting microorganisms.

[0103] 2. Method for preparing the meat product of the present invention

[0104] In one aspect, the present invention provides a method for preparing the meat product of the present invention, which includes the following steps: (1) providing raw meat; (2) mixing, which includes mixing the meat obtained in step (1) with other components except the acidity regulator according to their weight parts, and finally adding the acidity regulator according to its weight part and mixing evenly; and (3) cooking, which includes steaming, drying, and / or liquid smoking the product obtained in step (2) to obtain the meat product.

[0105] In one embodiment, step (1) includes cutting the raw meat into slices or grinding it into minced meat.

[0106] In one embodiment, the mixing in step (2) includes stirring the components in a blender. In one embodiment, the mixing includes stirring the components at a rate of 6 - 20 r / min, 6 - 18 r / min, 6 - 15 r / min, 6 - 12 r / min, 6 - 10 r / min, 6 - 8 r / min, 8 - 20 r / min, 8 - 18 r / min, 8 - 15 r / min, 8 - 12 r / min, 8 - 10 r / min, 10 - 20 r / min, 10 - 18 r / min, 10 - 15 r / min, 10 - 12 r / min, 12 - 20 r / min, 12 - 18 r / min, 12 - 15 r / min, 15 - 20 r / min, 15 - 18 r / min or 18 - 20 r / min. In one embodiment, the stirring is carried out in a vacuum environment. In one embodiment, the degree of vacuum of the vacuum environment is 0.7 - 1.0, 0.8 - 1.0, 0.9 - 1.0, 0.7 - 0.9, 0.8 - 0.9, 0.7 - 0.8 atmospheres. In one embodiment, the mixing in step (2) is carried out at a temperature below 15°C, 14°C, 13°C, 12°C or 10°C for 10 - 20, 10 - 18, 10 - 15, 10 - 12, 12 - 20, 12 - 18, 12 - 15, 15 - 20, 15 - 18 or 18 - 20 minutes. In one embodiment, the mixing in step (2) is carried out at a temperature below 10°C for 10 - 15 minutes.

[0107] In one embodiment, step (3) includes pre-steaming drying, steaming, post-steaming drying, and liquid smoking of the mixed product. In one embodiment, the pre-steaming drying is carried out at 42 - 65 °C, 42 - 60 °C, 42 - 55 °C, 42 - 50 °C, 42 - 45 °C, 45 - 65 °C, 45 - 60 °C, 45 - 55 °C, 45 - 50 °C, 50 - 65 °C, 50 - 60 °C, 50 - 55 °C, 55 - 65 °C, 55 - 60 °C, or 60 - 55 °C for 4 - 6, 4 - 5.5, 4 - 5, 4 - 4.5, 4.5 - 6, 4.5 - 5.5, 4.5 - 5, 5 - 6, 5 - 5.5, or 5.5 - 6 hours. In one embodiment, the pre-steaming drying is a stepwise temperature-rising drying. In one embodiment, the pre-steaming drying is carried out according to the following procedure: (i) drying at a temperature of 43 - 45 °C, 43 - 44 °C, or 44 - 45 °C for 120 - 150, 120 - 140, 120 - 130, 130 - 150, 130 - 140, or 140 - 150 minutes, (ii) drying at a temperature of 49 - 52 °C, 49 - 51 °C, 49 - 50 °C, 50 - 52 °C, 50 - 51 °C, or 51 - 52 °C for 40 - 60, 40 - 50, or 50 - 60 minutes, (iii) drying at a temperature of 54 - 58 °C, 54 - 57 °C, 54 - 56 °C, 54 - 55 °C, 55 - 58 °C, 55 - 57 °C, 55 - 56 °C, 56 - 58 °C, 56 - 57 °C, or 57 - 58 °C for 60 - 80, 60 - 70, or 70 - 80 minutes, and (iv) drying at a temperature of 60 - 65 °C, 60 - 64 °C, 60 - 63 °C, 60 - 62 °C, 60 - 61 °C, 61 - 65 °C, 61 - 64 °C, 61 - 63 °C, 61 - 62 °C, 62 - 65 °C, 62 - 64 °C, 62 - 63 °C, 63 - 65 °C, 63 - 64 °C, or 64 - 65 °C for 40 - 60, 40 - 50, or 50 - 60 minutes. In one embodiment, the steaming is carried out at 75 - 85 °C, 75 - 82 °C, 75 - 80 °C, 75 - 78 °C, 78 - 85 °C, 78 - 82 °C, 78 - 80 °C, 80 - 85 °C, 80 - 82 °C, or 82 - 85 °C for 15 - 30, 15 - 25, 15 - 20, 20 - 30, 20 - 25, or 25 - 30 minutes. In one embodiment, the steaming is carried out at a temperature of 78 - 82 °C for 15 - 20 minutes. In one embodiment, the post-steaming drying is carried out at 42 - 60 °C, 42 - 55 °C, 42 - 50 °C, 42 - 45 °C, 45 - 60 °C, 45 - 55 °C, 45 - 50 °C, 50 - 60 °C, 50 - 55 °C, or 55 - 60 °C for 40 - 60, 40 - 50, or 50 - 60 minutes. In one embodiment, the post-steaming drying is a stepwise temperature-dropping drying.In one embodiment, the drying after cooking is carried out according to the following procedure: (i) drying at a temperature of 54 - 56 °C, 54 - 55 °C or 55 - 56 °C for 20 - 30, 20 - 28, 20 - 25, 20 - 22, 22 - 30, 22 - 28, 22 - 25, 25 - 30, 25 - 28 or 28 - 30 minutes, and (ii) drying at a temperature of 43 - 45 °C, 43 - 44 °C or 44 - 45 °C for 20 - 30, 20 - 28, 20 - 25, 20 - 22, 22 - 30, 22 - 28, 22 - 25, 25 - 30, 25 - 28 or 28 - 30 minutes. In one embodiment, the liquid smoking is carried out at a temperature of 60 - 65 °C, 60 - 64 °C, 60 - 63 °C, 60 - 62 °C, 60 - 61 °C, 61 - 65 °C, 61 - 64 °C, 61 - 63 °C, 61 - 62 °C, 62 - 65 °C, 62 - 64 °C, 62 - 63 °C, 63 - 65 °C, 63 - 64 °C or 64 - 65 °C for 10 - 15, 10 - 14, 10 - 13, 10 - 12, 10 - 11, 11 - 15, 11 - 14, 11 - 13, 11 - 12, 12 - 15, 12 - 14, 12 - 13, 13 - 15, 13 - 14 or 14 - 15 minutes.

[0108] In one embodiment, step (1) further includes the steps of thawing and trimming the raw meat. In one embodiment, the thawing includes placing the frozen raw meat at 0 - 8 °C until completely thawed. In one embodiment, the trimming includes removing the parts that affect the taste from the raw meat. In one embodiment, the parts that affect the taste are selected from the group consisting of lymph, miscellaneous fat, fascia and connective tissue. In one embodiment, step (1) includes mincing the raw meat into minced meat. In one embodiment, step (1) includes carrying out the mincing of the raw meat through a 7 - 8 mm or 3 - 5 mm orifice plate.

[0109] In one embodiment, after step (2) and before step (3), the method further comprises the following steps: (2a) Stuffing, which includes stuffing the product obtained in step (2) into sausage casings in a stuffer. In one embodiment, the stuffer is selected from the following group: hydraulic stuffer, pneumatic stuffer, vacuum stuffer, pump-type stuffer, and manual stuffer. In one embodiment, the sausage casing is a natural sausage casing or a collagen sausage casing. In one embodiment, the diameter of the sausage casing is 10 - 25, 10 - 20, 10 - 15, 15 - 25, 15 - 20, or 20 - 25 mm. In one embodiment, the stuffing includes segmenting the sausage casing every time 50 - 200 g, 50 - 175 g, 50 - 150 g, 50 - 125 g, 50 - 100 g, 50 - 75 g, 75 - 200 g, 75 - 175 g, 75 - 150 g, 75 - 125 g, 75 - 100 g, 100 - 200 g, 100 - 175 g, 100 - 150 g, 100 - 125 g, 125 - 200 g, 125 - 175 g, 125 - 150 g, 150 - 200 g, 150 - 175 g, 175 - 200 g of the product obtained in step (2) is stuffed.

[0110] In one embodiment, after step (3), the method further comprises the steps of cooling and / or packaging the meat product. In one embodiment, the cooling includes cooling at a temperature of 0 - 8°C, 0 - 6°C, 0 - 4°C, 0 - 2°C, 2 - 8°C, 2 - 6°C, 2 - 4°C, 4 - 8°C, 4 - 6°C, or 6 - 8°C for 12 - 18, 12 - 16, 12 - 14, 14 - 18, 16 - 18, or 16 - 18 hours. In one embodiment, the packaging includes vacuum packaging according to weight specifications and / or placing the packaged meat product in a 4°C cold storage or a -18°C cold storage.

[0111] In one embodiment, the meat products of the present invention or the meat products prepared by the method according to the present invention, compared with the meat products not prepared by the method of the present invention under the same ripening conditions (ripening temperature and / or time): (1) the water activity is reduced by at least 10%, at least 12%, at least 14%, at least 16%, at least 18% or at least 19%; (2) the cooked yield is increased by at least 5%, at least 6%, at least 7%, at least 8%, at least 9% or at least 10%; (3) the content of malondialdehyde (lipid oxidation rate) is reduced by at least 10%, at least 12%, at least 15%, at least 18%, at least 20% or at least 24%; (4) the palatability score is increased by at least 4%, at least 8%, at least 12%, at least 16%, at least 20% or at least 25%; (5) the juiciness score is increased by at least 11%, at least 15%, at least 18%, at least 20%, at least 22% or at least 25%; (6) the chewiness score is increased by at least 10%, at least 12%, at least 15%, at least 18%, at least 20%, at least 22% or at least 26%; and / or (7) the overall preference score is increased by at least 13%, at least 14%, at least 15%, at least 16%, at least 17% or at least 18%.

[0112] 3. Advantages of the present invention

[0113] Compared with the existing fermented flavor meat products and their preparation methods in the art, the meat products and preparation methods of the present invention have at least the following advantages:

[0114] (1) The non-fermented zero-sugar meat products of the present invention do not contain additional ingredients such as phosphates and starches that can improve texture, nor do they contain additional added fats. The added water can increase the palatability of the product under the long-term low-temperature drying process conditions of the present invention;

[0115] (2) The meat products of the present invention are sugar-free, low-fat, healthy and delicious clean label products that do not use a fermentation process, have ideal physical and chemical indexes and microbial indexes, and have a fermented flavor;

[0116] (3) Compared with traditional fermented meat products, the meat products of the present invention will not introduce miscellaneous bacteria due to improper operation or unsuitable conditions, resulting in harm to physical health after consumption; and

[0117] (4) The operation of the present invention is simpler, more friendly to factories without fermentation equipment and factories without fermentation experience, reduces the requirements for time and environment during production, and the input cost will be correspondingly reduced, and the profit margin will be greatly improved. Detailed implementation manners

[0118] The present invention will be further described below in conjunction with specific embodiments, but these specific embodiments should not be construed as limiting the scope of protection of the present invention. Those skilled in the art can make various changes or modifications to these specific embodiments without departing from the technical solution of the present invention, and the modified embodiments still fall within the protection scope of the present invention.

[0119] All chemical substances or products used in the examples are commercially available.

[0120] All chemical substances, products or instruments used in the present invention are commercially available. All food additives used in the present invention comply with the requirements of GB 2760-2014 "National Food Safety Standard - Standard for the Use of Food Additives".

[0121] Example 1. Meat products Ia and Ib of the present invention

[0122] The meat product Ia (non-fermented zero-sugar beef stick) of the present invention comprises the following components in parts by weight: 85.0 parts of beef round, 8 parts of ice water, 3.89 parts of spices, 1.6 parts of edible salt, 1.5 parts of glucono-delta-lactone, 0.3 part of sodium L-isoascorbate, and 0.004 part of sodium nitrate. Among them, the spices comprise the following components in parts by weight: 24.0 parts of black pepper powder, 24.0 parts of fried dehydrated garlic flakes, 18.0 parts of black pepper granules with a mesh size of 40-60, 16.0 parts of onion powder, 12.0 parts of garlic powder, 8.0 parts of fennel powder, 7.0 parts of coriander seed powder, 5.0 parts of chili powder, 2.5 parts of nutmeg powder, and 2.5 parts of caraway powder.

[0123] The content of each component of the meat product Ib of the present invention is basically the same as that of the meat product Ia, except that the glucono-delta-lactone is 0.8 part.

[0124] The meat products Ia and Ib of the present invention are prepared by a method comprising the following steps: (1) selection of raw meat; (2) thawing of raw meat; (3) trimming of raw meat; (4) mincing of raw meat; (5) stirring of minced meat; (6) filling; (7) drying before steaming; (8) steaming; (9) drying after steaming; (10) liquid smoking; (11) cooling and monitoring data; (12) vacuum packaging. Specifically:

[0125] (1) Selection of raw meat: Select frozen beef round after acidification treatment;

[0126] (2) Thawing of raw meat: By air thawing method, place the frozen meat in the thawing room, set the temperature of the thawing room at 8-15 °C, thaw until the center temperature of the raw material is not hard, and the thawing time is 10 hours;

[0127] (3) Trimming of raw meat: Place the thawed beef shank on the operating table, keep the central temperature of the beef shank at 0°C, and remove the parts that affect the taste (including but not limited to lymph, miscellaneous fat, congestion, connective tissue (such as large tendons), hard and soft bones, hair, etc.);

[0128] (4) Grinding of raw meat: Use a meat grinder for the trimmed beef shank, select two orifice plates, which are 7 mm and 3 mm respectively, and use the meat granules passed through the two orifice plates in combination;

[0129] (5) Mixing: Weigh the ground beef and the ingredients except the acidity regulator according to the above mass parts, then place them in a vacuum mixer and stir until the salt-soluble protein precipitates. Finally, add the acidity regulator and stir evenly. During the stirring process, gradually add ice water and control the temperature of the mixture below 12°C;

[0130] (6) Filling: Use a vacuum continuous filling machine to fill it into a collagen casing with a diameter of 18 mm;

[0131] (7) Drying before steaming: Use a stepwise heating drying process for the non-fermented zero-sugar beef sticks filled in the step (6). Use a smokehouse to dry at 45°C for 120 minutes, at 52°C for 40 minutes, at 58°C for 60 minutes, and at 65°C for 40 minutes; Under this process, the free water in the beef will effectively evaporate, achieving the effect of cross-linking and stabilizing the texture of the meat protein. Low-temperature drying can prevent the surface of the beef stick from hardening and maintain its softness. Glucono delta-lactone, as an acidity regulator, does not reach the melting point under this process and does not damage the texture of the beef stick. According to the raw meat grinding in the step (4), select two orifice plates of 7 mm large meat granules and 3 mm small meat granules. In this case, with long-term low-temperature drying, the free water volatilizes, and the small meat granules will fill around the large meat granules, making the beef stick denser in texture, increasing elasticity and chewiness without adding any phosphates and starches;

[0132] (8) Steaming: After the non-fermented zero-sugar beef sticks are dried in the step (7), use a smokehouse to steam at 82°C for 15 minutes. Low-temperature short-time treatment can better retain the nutritional components and avoid the inside of the beef stick from becoming too loose or dry. According to the long-term low-temperature drying process in the step (7), glucono delta-lactone does not melt under the condition of long-term low-temperature drying, and the internal structure of the non-fermented beef stick has been cross-linked. At the steaming temperature of 82°C, the glucono delta-lactone will dissolve at this time, releasing gluconic acid and lowering the pH of the product;

[0133] (9)Drying after steaming: After the non-fermented zero-sugar beef stick has been steamed in the step (8), it is dried in a smokehouse at 56 °C for 20 minutes and then at 45 °C for 20 minutes. The stepwise temperature reduction drying process is more effective in reducing the water activity while retaining the nutritional components, and also helps the non-fermented zero-sugar beef stick maintain good texture under acidic conditions;

[0134] (10)Liquid smoking: After the non-fermented zero-sugar beef stick has been dried in the step (9), it is smoked in a smokehouse in the liquid smoking mode at 65 °C for 10 minutes. Liquid smoking can endow the non-fermented zero-sugar beef stick with better flavor. While increasing the flavor, liquid smoking is healthier than the traditional smoking process and can avoid the generation of carcinogenic substances;

[0135] (11)Cooling: After the non-fermented zero-sugar beef stick has been liquid smoked in the step (10), it is cooled at room temperature;

[0136] (12)Vacuum packaging: Place the non-fermented zero-sugar beef stick on a disinfected operating table for cooked food, cut it with a disinfected scissors, completely cut off the excess sausage casing and the head at the kink, put the cut non-fermented zero-sugar beef stick in a finished product basket, select those with basically the same size and length, put them into a food-grade vacuum cooking bag, and perform vacuum packaging to obtain the non-fermented zero-sugar beef stick product.

[0137] Comparative Example 1. Comparative meat product I

[0138] This comparative example relates to comparative meat product I, the contents of its various components are basically the same as those of meat product Ia, except that 0.4 parts by weight of lactic acid and 0.4 parts by weight of fermented vinegar powder are used to replace glucono-delta-lactone, and 0.001 parts by weight of a bacterial powder containing Staphylococcus carnosus and Staphylococcus xylosus is added; and the spice does not contain fried dehydrated garlic flakes and caraway powder.

[0139] Except for the above differences, the preparation process of comparative meat product I is basically the same as those of meat products IIa and IIb of the present invention.

[0140] Example 2. Meat products IIa and IIb of the present invention

[0141] The meat product II (non-fermented zero-sugar pork sausage) of the present invention comprises the following components in parts by weight: 77.0 parts of pork neck, 16.0 parts of ice water, 3.5 parts of spice, 1.6 parts of edible salt, 1.0 part of coating citric acid, 0.2 part of D-isoascorbic acid sodium, 0.005 part of sodium nitrite. Among them, the spice comprises the following components in parts by weight: 22.0 parts of black pepper powder, 22.0 parts of fried dehydrated garlic flakes, 15.0 parts of black pepper granules of 40-60 mesh, 15.0 parts of onion powder, 10.0 parts of garlic powder, 5.0 parts of fennel powder, 5.0 parts of coriander seed powder, 3.0 parts of chili powder, 1.5 parts of nutmeg powder, 1.5 parts of caraway powder.

[0142] The content of each component of the meat product IIb of the present invention is basically the same as that of the meat product IIa, except that the coating citric acid is 2.3 parts.

[0143] The meat products IIa and IIb of the present invention are prepared by a method including the following steps:

[0144] (1) Selection of raw meat: Select the pork neck meat after acidification treatment.

[0145] (2) Thawing of raw meat: By the air thawing method, place the frozen meat in the thawing room, set the temperature of the thawing room at 8 - 12°C, thaw until the center temperature of the raw material is not hard, and the thawing time is 16 hours.

[0146] (3) Trimming of raw meat: Place the thawed pork neck meat on the operating table, keep the center temperature of the pork neck meat at 4°C, and remove the parts that affect the taste (including but not limited to lymph, miscellaneous oil, congestion, connective tissue (such as large tendons), hard and soft bones, hair, etc.).

[0147] (4) Mincing of raw meat: Use a meat grinder for the trimmed pork neck meat, select two orifice plates, which are 8 mm and 4 mm respectively, and use the meat particles passing through the two orifice plates in combination.

[0148] (5) Mixing: Weigh the minced beef and the ingredients except the acidity regulator according to the above parts by mass, then place them in a vacuum mixer and stir until the salt-soluble protein precipitates, and finally add the acidity regulator and stir evenly. During the stirring process, gradually add ice water and control the temperature of the mixture below 12°C.

[0149] (6) Filling: Use a vacuum continuous filling machine to fill into a natural pork casing with a diameter of 16 mm.

[0150] (7) Drying before steaming: The non-fermented zero-sugar pork sausage filled in the step (6) is dried by a stepwise temperature-raising drying process. Use a smokehouse to dry at 43°C for 150 minutes, at 49°C for 60 minutes, at 54°C for 80 minutes, and at 60°C for 60 minutes; under this process, the free water in the pork will effectively evaporate, achieving the effect of cross-linking and stabilizing the texture of the meat protein. Low-temperature drying can prevent the surface of the pork sausage from hardening and maintain its softness. The coating citric acid, as an acidity regulator, does not reach the melting point under this process and does not damage the texture of the pork sausage. According to the raw meat mincing in the step (4), select two orifice plates of 8 mm large meat particles and 4 mm small meat particles. In this case, with the low-temperature and long-time drying, the free water volatilizes, and the small meat particles will fill around the large meat particles, making the texture of the pork sausage denser without adding any phosphates and starches, increasing the elasticity and chewiness.

[0151] (8) Cooking: After the non-fermented zero-sugar pork sausage is dried in step (7), it is cooked in a smokehouse at 78°C for 20 minutes. The low-temperature and short-time treatment can better retain nutrients and prevent the inside of the pork sausage from becoming too loose or dry. According to the long-time low-temperature drying process in step (7), the coated citric acid does not melt under the condition of long-time low-temperature drying, and the internal structure of the non-fermented pork sausage has been crosslinked. At the cooking temperature of 78°C, the cooking will dissolve the coated citric acid, release the internal citric acid, and lower the pH of the product;

[0152] (9) Drying after cooking: After the non-fermented zero-sugar pork sausage is cooked in step (8), it is dried in a smokehouse at 54°C for 30 minutes and then at 43°C for 30 minutes. The stepwise cooling drying process is more effective in reducing the water activity while retaining nutrients, and also helps the non-fermented zero-sugar pork sausage maintain good texture under acidic conditions;

[0153] (10) Liquid smoking: After the non-fermented zero-sugar pork sausage is dried in step (9), it is smoked in a smokehouse in the liquid smoking mode at 60°C for 15 minutes. Liquid smoking can give the non-fermented zero-sugar pork sausage a better flavor. While increasing the flavor, liquid smoking is healthier than the traditional smoking process and avoids the generation of carcinogens;

[0154] (11) Cooling: After the non-fermented zero-sugar pork sausage is liquid smoked in step (10), it is cooled at room temperature;

[0155] (12) Vacuum packaging: Place the non-fermented zero-sugar pork sausage on a sterilized cooked food operating table, cut it with sterilized scissors, completely cut off the excess sausage casing and the casing head at the kink, put the cut non-fermented zero-sugar pork sausage in a finished product basket, select those with basically the same size and length, put them into a food-grade vacuum cooking bag, and perform vacuum packaging to obtain the non-fermented zero-sugar pork sausage product.

[0156] Comparative Example 2. Comparative meat product II

[0157] This comparative example relates to comparative meat product II, whose component contents are basically the same as those of meat product IIa, except that 0.5 parts by weight of non-coated citric acid and 0.5 parts by weight of fermented vinegar powder are used to replace the coated citric acid, and 0.0012 parts by weight of a bacterial powder containing Staphylococcus carnosus and Staphylococcus xylosus is added; and the spice does not contain fried dehydrated garlic powder and caraway powder.

[0158] Except for the above differences, the preparation process of comparative meat product II is basically the same as that of meat products IIa and IIb of the present invention.

[0159] Example 2. Parameter measurement

[0160] The following indicators of the meat products Ia, Ib, IIa, and IIb of the present invention, as well as the comparative meat products I and II, were measured respectively:

[0161] 5.1 Water activity

[0162] Water activity refers to the state of water in the meat product, reflecting the degree of binding (free degree) between water and the meat product. Specifically, the higher the water activity value, the lower the degree of binding between water and the food, that is, the easier it is for water to be separated from the meat product; on the contrary, the lower the water activity value, the higher the degree of binding between water and the meat product, that is, water is more tightly bound to the meat product and more difficult to be separated from the meat product. The water activity value Aw is expressed as a percentage in the range of 0 - 1. Specifically, it is the ratio of the vapor pressure P of water in the meat product to the vapor pressure Q of pure water, that is, Aw = P / Q.

[0163] The meat products I - IV of the present invention and the comparative meat products I - IV were respectively chopped at room temperature to cover the bottom of the sample box, and measured using an Aqualab 4TE DUO water activity meter.

[0164] 5.2 (Cooked) yield

[0165] (Cooked) yield refers to the ratio of the weight of the meat product after cooking to the weight of the meat product before cooking. The level of the yield directly reflects the economic benefits of the meat product and the level of cost control during the processing. Under the condition that the raw material quality and processing technology are basically the same, the value of the cooked yield can reflect the water retention capacity of the meat product (the ability of the meat product to retain water during processing). The better the water retention capacity of the meat product, the higher the cooked yield, and vice versa.

[0166] Accurately weigh the weight of the meat product before and after cooking. The weight of the meat product before cooking is denoted as W1, and the weight of the meat product after cooking is denoted as W2. Calculate the yield according to the following formula:

[0167]

[0168] 5.3 Malondialdehyde content

[0169] The malondialdehyde content (mg / kg) represents the lipid oxidation rate in the meat product. The higher the malondialdehyde content, the faster the lipid oxidation rate in the meat product, resulting in worse water retention capacity, worse texture characteristics, deteriorated color, and lower protein activity of the meat product. The determination of the malondialdehyde content is carried out according to the national standard GB 5009.181 - 2016.

[0170] 5.4 Texture

[0171] Texture is a comprehensive evaluation parameter for hardness, elasticity, and chewiness. Among them, hardness is the force (Newton, N) required for the meat product to reach a certain deformation, usually in the range of 7 - 8.5 N, and the lower the hardness, the more ideal; elasticity is the degree (%) to which the meat product returns to its pre-deformed state after removing the deformation force, reflecting the resilience ability of the meat product, usually in the range above 50%, and the higher the elasticity, the more ideal. Chewiness is the energy (Joule, J) required to simulate the human chewing process and evaluate the meat product from a semi-solid state to a swallowable state. Usually, when it is below 500 J, the higher the chewiness, the more ideal. The hardness, elasticity, and chewiness of different meat products were measured using a LLOYD TA1Plus texture analyzer.

[0172] First, cut the meat product into pieces with dimensions of 15 mm * 15 mm * 15 mm. During the measurement, compress 50% of the height of the meat piece along the direction perpendicular to the muscle fibers. The parameter settings are as follows: probe P50; pre-test speed 5 mm / s; test speed 2 mm / s; post-test speed 2 mm / s; compression ratio 50%; measurement interval time 5 s.

[0173] 5.5 Sensory evaluation

[0174] Randomly select 30 people to form a double-blind evaluation group (neither the testers nor the tested know whether they are evaluating the comparative meat product or the meat product of the present invention), and score the mouthfeel, juiciness, chewiness, and overall preference of different meat products respectively (with a full score of 10 points). The scoring criteria are strictly in accordance with Table 3.

[0175] Table 1. Sensory evaluation criteria

[0176]

[0177] The test results are as follows:

[0178] (1) The measurement results of water activity, (cooking) yield, and texture are shown in Table 2 below.

[0179] Table 2. Measurement results of water activity, cooking yield, thawing water loss rate, and shear force of meat products

[0180] Group Water Activity Yield Malondialdehyde (mg / kg) Texture (qualitative*) Meat Product Ia of the Present Invention 0.73±0.05 90.7％ 0.65 + / + / + Meat Product Ib of the Present Invention 0.81±0.03 89.5％ 0.56 + / + / + Comparative Meat Product I 0.91±0.02 82.3％ 0.74 - / - / + Meat Product IIa of the Present Invention 0.75±0.05 91.0％ 0.60 + / + / + Meat Product IIb of the Present Invention 0.71±0.04 93.2％ 0.52 + / + / + Comparative Meat Product II 0.86±0.05 85.9％ 0.67 + / - / -

[0181] * The qualitative results of texture are qualitative evaluations of meat products from three aspects: hardness, elasticity, and chewiness, where + indicates excellent properties; - indicates general or poor properties.

[0182] As shown in Table 2, the water activity of the meat products of the present invention is less than that of the comparative meat products (10%-19% less), indicating that the degree of water binding in the meat products of the present invention is higher, and it is more difficult for water to free from the meat products; the cooking yield rate of the meat products of the present invention is greater than that of the comparative meat products (5%-10% greater); the malondialdehyde content of the meat products of the present invention is lower than that of the control meat products (10%-24% lower); in addition, the texture of the meat products of the present invention is superior to that of the control meat products. Generally speaking, the meat products of the present invention have better water retention and integrity, slower esterification rate, and more excellent texture (especially elasticity).

[0183] (2) The measurement results of sensory evaluation are shown in Table 3 below.

[0184] Table 3. Sensory evaluation results of meat products (average score)

[0185]

[0186] As shown in Table 3, although the meat products of the present invention do not use any fermenting microorganisms for fermentation, the appropriate blending of various components retains a fermented flavor that is basically equivalent to or better than that of the comparative meat products; the mouthfeel scores of the meat products of the present invention are superior to those of the comparative meat products (4%-25% higher); the juiciness scores of the meat products of the present invention are superior to those of the comparative meat products (11%-25% higher); the chewiness scores of the meat products of the present invention are superior to those of the comparative meat products (10%-26% higher); the overall likability degree of the meat products of the present invention is superior to that of the comparative meat products (13%-18% higher). The above data show that the respondents believe that the meat products of the present invention not only have a fermented flavor, but also have excellent mouthfeel, juiciness and chewiness, so the overall likability is significantly higher than that of the comparative meat products, and can meet the needs of consumers to a greater extent.

[0187] The above description is only a preferred embodiment of the present invention, and does not impose any form of limitation on the present invention. Although the specific implementation manners of the present invention have been described above, those skilled in the art should understand that this is only an example, and the protection scope of the present invention is defined by the appended claims. Those skilled in the art can make various changes or modifications to the above-disclosed technical content without departing from the technical solution scope of the present invention, and these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A non-fermented zero-sugar meat product, comprising or consisting of the following components: 60-100 parts by weight of raw meat; 5-20 parts by weight of water; 3-5 parts by weight of spices; 1-3 parts by weight of edible salt; 0.5-3 parts by weight of an acidity regulator, wherein the acidity regulator is selected from the group consisting of gluconolactone and coated citric acid; 0.1-0.5 parts by weight of an antioxidant; and 0.001-0.01 parts by weight of preservative.

2. The meat product according to claim 1, comprising or consisting of the following components: 70-90 parts by weight of raw meat; 6-18 parts by weight of ice water; 3-4 parts by weight of spices; 1-2.5 parts by weight of edible salt; 0.8-2 parts by weight of an acidity regulator; 0.1-0.4 parts by weight of an antioxidant; and 0.002-0.008 parts by weight of preservative.

3. The meat product according to claim 1 or 2, wherein the source of the raw meat is selected from the group consisting of pigs, cattle, sheep, chickens and ducks, preferably beef, more preferably beef that has been acid-drained, and more preferably beef tenderloin that has been acid-drained.

4. The meat product according to any one of claims 1 to 3, wherein the antioxidant is sodium ascorbate, preferably selected from the group consisting of sodium D-isoascorbate and sodium L-ascorbate.

5. The meat product according to any one of claims 1 to 4, wherein the preservative is selected from the group consisting of sodium nitrite or sodium nitrate.

6. The meat product according to any one of claims 1 to 5, wherein the spice comprises or consists of the following components: 20-25 parts by weight of black pepper; 20-25 parts by weight of fried dehydrated garlic crisps; 15-20 parts by weight of crushed black pepper; 15-20 parts by weight of onion powder; 10-15 parts by weight of garlic powder; 5-10 parts by weight of cumin powder; 5-10 parts by weight of coriander seed powder; 1-5 parts by weight of chili powder; 1-3 parts by weight of nutmeg powder; and 1-3 parts by weight of caraway powder.

7. The meat product according to any one of claims 1 to 6, wherein the spice comprises or consists of the following components: 22-24 parts by weight of black pepper; 22-24 parts by weight of fried dehydrated garlic crisps; 15-18 parts by weight of 40-60 mesh crushed black pepper; 15-16 parts by weight of onion powder; 10-12 parts by weight of garlic powder; 5-8 parts by weight of cumin powder; 5-7 parts by weight of coriander seed powder; 3-5 parts by weight of chili powder; 1.5-2.5 parts by weight of nutmeg powder; and 1.5-2.5 parts by weight of caraway powder.

8. The meat product according to any one of claims 1 to 7, wherein the pH of the meat product is 3-6, preferably 5-6.

9. The meat product according to any one of claims 1 to 8, which does not contain additionally added sugars, phosphates and / or fermentation microorganisms.

10. The meat product according to claim 9, wherein the sugar is selected from the group consisting of sucrose, glucose and starch.

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