High-nutrition safe cooked meat product and manufacturing process thereof

Abstract

According to the high-nutrition safe cooked meat product and the manufacturing process thereof, 40-50 parts of peeled chicken breast and 20-30 parts of lean meat on hind legs of pigs are used as main materials, black bean fermentation peptide, konjaku flour, trehalose, lactobacillus plantarum, low-sodium salt, beet red and other natural components are used as auxiliary materials, nitrite, phosphate or chemical preservatives are not added, and the high-nutrition safe cooked meat product is prepared. The process comprises the steps of low-temperature chopping and mixing, vacuum rolling and kneading, lactobacillus plantarum fermentation, low-temperature slow cooking at 65 DEG C, liquid smoking and cold smoking and normal-pressure plasma non-thermal sterilization, so that the water activity is less than or equal to 0.75, the normal-temperature shelf life is up to 90 days, the protein content of a finished product is more than or equal to 28%, the fat content is less than or equal to 3%, the sodium content is less than or equal to 400mg / 100g, the viable lactic acid bacteria is more than or equal to 10CFU / g, the DPPH free radical scavenging rate is more than or equal to 60%, and the functions of reducing blood pressure, resisting oxidation and benefiting are achieved. Compared with traditional marinated and hotpot condiment type meat products in the aspects of reducing salt, reducing nitrite, prolonging shelf life, reducing energy consumption and reducing generation of benzopyrene, the marinated and hotpot condiment type meat product is suitable for children, old people, sports people and common people, and has good economic and social benefits.

Description

Technical Field

[0001] The present invention relates to a highly nutritious and safe cooked meat product and a manufacturing process thereof, belonging to the technical field of food processing, and in particular to a highly nutritious, low-salt, low-nitrite, and safe cooked meat product rich in functional proteins and plant active ingredients and a manufacturing process thereof. Background Art

[0002] The current processing technology of cooked meat products mainly focuses on the following aspects: 1. The traditional braising process represented by the Chinese patent publication number CN109805342A has the problems of high salt, high nitrite and single nutritional structure.

[0003] 2. The hot pot base type meat dumpling represented by the Chinese patent publication number CN1961753A has the problems of high fat, high purine and low nutritional density.

[0004] 3. Liquid smoking technology has the problems of high moisture content, short shelf life and large nutritional loss.

[0005] 4. The technology of reconstructing ham involves the addition of carrageenan and phosphates, which has caused considerable health controversy.

[0006] Therefore, the current processing of cooked meat products has the following problems: 1. Single nutritional structure: lack of functional protein, dietary fiber, and antioxidant ingredients; 2. Poor safety: nitrite, phosphate, and preservative residues; 3. High salt and high oil: not conducive to cardiovascular health; 4. Short shelf life: Requires cold chain transportation, which is costly; 5. Single flavor: lack of synergy between natural fermentation aroma and plant aroma. Summary of the Invention

[0007] The present invention overcomes the shortcomings of the existing technology and provides a cooked meat product and its manufacturing process that is nutritionally balanced, low in salt and nitrite, rich in plant active ingredients, and has natural fermentation aroma and antioxidant capacity, thereby solving the problems of the existing technology such as single nutrition, multiple additives, and short shelf life.

[0008] In order to solve the above technical problems, the technical solution adopted by the present invention is: a highly nutritious and safe cooked meat product, the raw materials of which are composed of the following ingredients in parts by weight: (1) Animal-based main ingredients: 40-50 portions of skinless chicken breast and 20-30 portions of lean pork hind leg meat; (2) Plant functional ingredients: 5-8 parts of konjac flour, 3-5 parts of black bean fermented peptide, and 2-3 parts of trehalose; (3) Natural spices: 0.3-0.5 parts of rosemary, 0.3-0.5 parts of thyme, 0.2-0.4 parts of black pepper; (4) Microbial fermentation agent: 0.1-0.3 parts of Lactobacillus plantarum freeze-dried powder, 0.05-0.1 parts of lactobacillus; (5) Low sodium salt compound system: composed of sodium chloride and potassium chloride in a mass ratio of 7:3 to 6:4, with a total amount of 1.2 to 1.5 parts; (6) Natural hair color system: beetroot red 0.02-0.05 parts, L-ascorbic acid 0.03-0.05 parts; (7) Moisture retaining agent: 0.5-1 part of sodium alginate; (8) The balance is deionized water to make the total weight up to 100 parts; The cooked meat product does not contain any nitrite, phosphate, chemical preservatives or synthetic pigments.

[0009] Furthermore, the black bean fermented peptide is made from black beans, is co-fermented by Bacillus subtilis and lactic acid bacteria in stages, and is ultrafiltrated to retain ACE inhibitory peptides with a molecular weight of less than 1 kDa, and its angiotensin converting enzyme inhibition rate is ≥70%.

[0010] Furthermore, the viable count of the Lactobacillus plantarum freeze-dried powder is ≥1×10 11 CFU / g, and contains bacteriocin-producing genes plnA and plnEF, which can inhibit Staphylococcus aureus, Listeria monocytogenes and Escherichia coli O157:H7.

[0011] Furthermore, the konjac flour is glucomannan with a particle size of 80 to 120 meshes, a swelling degree of ≥25 mL / g, and can form a thermally irreversible gel network with sodium alginate, reducing the cooking loss rate to ≤5%.

[0012] Furthermore, in the low-sodium salt compound system, potassium chloride is embedded in the form of microcapsules, and the embedding wall material is a chitosan-sodium tripolyphosphate complex with a particle size of 50 to 100 μm, which can delay the release of the bitter taste of potassium ions and improve sensory acceptance.

[0013] The present invention provides a process for preparing a highly nutritious and safe cooked meat product, comprising the following steps in sequence: (1) Raw material pretreatment: Thaw skinless chicken breast and pork hind leg lean meat at 0-4°C for 12 h, and trim to remove fascia and fat; (2) Low-temperature chopping: Mix the main ingredients with sodium alginate and 50% low-sodium salt at 0-4°C, and chop at 3000 rpm for 5 min to activate the salt-soluble protein; (3) Plant peptide encapsulation: black bean fermented peptide and trehalose were dissolved in deionized water at a mass ratio of 1:1, and spray-dried (inlet air temperature 150°C, outlet air temperature 70°C) to form microcapsules; (4) Vacuum tumbling: Mix the products of step (2) and step (3), and tumble-knead them for 2 h under vacuum degree -0.08 MPa and rotation speed 8 rpm; (5) Inoculation and fermentation: Evenly inoculate the tumbled minced meat with freeze-dried Lactobacillus plantarum powder and ferment at 30°C and 85% relative humidity for 6 h until the pH drops to 5.0-5.2; (6) Low temperature slow cooking: Stir the fermented minced meat into the collagen casing and heat it in a 65°C water bath for 2 h until the core temperature reaches 63°C and maintain it for 30 min; (7) Natural color development: dissolve beetroot red and L-ascorbic acid in deionized water, add them evenly to the meat product by injection, and color for 30 minutes; (8) Vacuum drying: Dry at 50°C and vacuum degree -0.09 MPa for 6 h to make the water activity Aw ≤ 0.85; (9) Liquid smoked cold smoking: using applewood liquid smoke at 30℃ for 30min to impart a smoky flavor; (10) Plasma sterilization: Use normal pressure dielectric barrier discharge plasma, that is, voltage 15kV, frequency 20kHz for 30s to inactivate surface microorganisms and make the total colony count ≤100CFU / g.

[0014] Furthermore, during the fermentation process of step (5), samples were taken every 2 hours to determine the number of viable lactic acid bacteria. When the number of viable lactic acid bacteria was ≥1×10 8 Fermentation was terminated when the CFU / g reached 0.1% to 0.1% in order to avoid excessive acidification and deterioration of texture.

[0015] Furthermore, the liquid smoke liquid in step (9) is a concentrated solution prepared by compounding apple wood, cherry wood and tea polyphenols in a mass ratio of 5:3:2, and the tea polyphenols concentration is ≥2000 mg / kg, which can simultaneously impart smoke aroma and antioxidant functions.

[0016] Furthermore, after the plasma sterilization in step (10), the surface of the product is immediately sprayed with nitrogen-chitosan nanocoating (chitosan concentration 1%, nitrogen flow rate 5 L / min) to form an antibacterial film, thereby extending the shelf life to 90 days.

[0017] Compared to existing technologies, this invention boasts the following benefits: It utilizes skinless chicken breast and lean pork hind leg meat supplemented with fermented black bean peptides, resulting in a finished product with a protein content of 28–31% (measured value), significantly higher than traditional braised meat products (approximately 20%), meeting the high-protein needs of athletes, the elderly, and children. A microencapsulated NaCl / KCl low-sodium salt system reduces the finished product's sodium content to ≤400mg / 100g. Compared to the conventional brine formula (700–900mg / 100g) in CN109805342A, this represents a salt reduction of >35%, lowering the risk of hypertension and cardiovascular disease. The combination of black bean ACE inhibitory peptides (molecular weight <1kDa, inhibition rate ≥70%) and konjac glucomannan (dietary fiber 4–5g / 100g) offers the dual benefits of lowering blood pressure and improving intestinal flora, transcending the limitations of traditional meat products that rely solely on a single protein. The rosemary, thyme, and tea polyphenols liquid smoking system achieves a DPPH free radical scavenging rate of ≥60%, more than double that of conventional smoked meat (<25%), reducing lipid oxidation and the production of harmful aldehydes. The beetroot red and L-ascorbic acid natural coloring system develops a stable cherry red hue within 30 minutes and can completely replace nitrite. LC-MS / MS analysis shows nitrite levels below 0.3 mg / kg (detection limit), eliminating potential carcinogenic risks. Lactobacillus plantarum (1011 CFU / g) and lactobacillus (10 kIU) form a biological antibacterial barrier, reducing the total colony count to ≤100 CFU / g after 90 days at room temperature. Traditional high-temperature sterilized meat requires the addition of 0.05% potassium sorbate to achieve the same shelf life. Liquid smoking (30°C, 30 minutes) replaces traditional hot smoking (200°C, 2 hours), achieving a benzopyrene content of ≤0.5 μg / kg (EU limit 2 μg / kg), significantly reducing the risk of PAH exposure. A three-dimensional water-retention network of trehalose, konjac, and sodium alginate combined with vacuum tumbling reduces cooking loss from the traditional 12–15% to <5%, increasing yield by 8–10% and reducing raw material costs. A two-step liquid smoking and plasma non-thermal sterilization process reduces the water activity (Aw) to 0.75, achieving a room-temperature shelf life of 90 days; compared to the current 3–7 days for hot pot base-based meat jerky (CN1961753A). By adjusting the chopping / tumbling / drying parameters, ready-to-eat ham (hardness 18N), children's soft sausage (hardness 8N), or sports jerky (hardness 25N) can be prepared to meet different consumption scenarios. DETAILED DESCRIPTION

[0018] The present invention will be further described below with reference to specific embodiments.

[0019] Example 1 High-protein instant chicken ham (room temperature 90d) 1.1 Formula (based on 100kg of final product) Skinless chicken breast 46kg; lean pork hind leg 24kg; konjac flour (120 mesh) 6.5kg; black bean fermented peptide <1kDa, ACE inhibition rate 75% 4kg; trehalose 2.5kg; rosemary 0.4kg, thyme 0.4kg, black pepper 0.3kg; freeze-dried Lactobacillus plantarum powder (1.2×10¹¹ CFU / g) 0.2kg; lactobacillus (potency 10000 IU / mg) 0.08kg; low sodium salt compound system (NaCl:KCl=7:3, microencapsulated) 1.3kg; beetroot red 0.035kg, L-ascorbic acid 0.04kg; sodium alginate 0.8kg; deionized water to 100kg.

[0020] 1.2 Key Processes (1) Raw material pretreatment: Thaw skinless chicken breast and pork hind leg lean meat at 0-4°C for 12 h, and trim to remove fascia and fat; (2) Low-temperature chopping: Mix the main ingredients with sodium alginate and 50% low-sodium salt at 0-4°C, and chop at 3000 rpm for 5 min to activate the salt-soluble protein; (3) Plant peptide encapsulation: black bean fermented peptide and trehalose were co-dissolved in deionized water at a mass ratio of 1:1 and spray-dried at an inlet air temperature of 150°C and an outlet air temperature of 70°C to form microcapsules; (4) Vacuum tumbling: Mix the products of step (2) and step (3), and tumble-knead them for 2 h under vacuum degree -0.08 MPa and rotation speed 8 rpm; (5) Inoculation and fermentation: Evenly inoculate the tumbled minced meat with freeze-dried Lactobacillus plantarum powder and ferment at 30°C and 85% relative humidity for 6 h until the pH drops to 5.0-5.2; (6) Low temperature slow cooking: Stir the fermented minced meat into the collagen casing and heat it in a 65°C water bath for 2 h until the core temperature reaches 63°C and maintain it for 30 min; (7) Natural color development: dissolve beetroot red and L-ascorbic acid in deionized water, add them evenly to the meat product by injection, and color for 30 minutes; (8) Vacuum drying: Dry at 50°C and vacuum degree -0.09 MPa for 6 h to make the water activity Aw ≤ 0.85; (9) Liquid smoked cold smoking: using applewood liquid smoke at 30℃ for 30min to impart a smoky flavor; (10) Plasma sterilization: Use normal pressure dielectric barrier discharge plasma, that is, voltage 15kV, frequency 20kHz for 30s to inactivate surface microorganisms and make the total colony count ≤100CFU / g.

[0021] Among them: vacuum tumbling time is 2 hours; fermentation end point pH is 5.1; liquid fumigation liquid is apple wood: cherry wood: tea polyphenols = 5:3:2; chitosan-nitrogen spraying is completed within 30 seconds after plasma sterilization.

[0022] 1.3 Test Results Protein 29.1%, fat 2.7%, sodium 385mg / 100g, nitrite undetectable, viable lactic acid bacteria count 2.8×10 7 CFU / g, DPPH clearance rate 64%, total colony count ≤50CFU / g at room temperature for 90 days.

[0023] Example 2: Children's Carrot Nutritious Sausage (Cold Chain 45 Days) 2.1 Formula (based on 50kg small batch) 50 kg skinless chicken breast; 5 kg black bean fermented peptide; 3 kg carrot powder (β-carotene 200 mg / 100 g); 2 kg trehalose; 1.2 kg low sodium salt (NaCl:KCl=6:4); the remaining auxiliary materials are the same as in Example 1, converted at half the amount.

[0024] 2.2 Key process differences After slow cooking at low temperature, it is quickly cooled to 4°C without vacuum drying, retaining 60% of the moisture; the liquid fumigation time is shortened to 10 minutes to reduce the risk of benzopyrene; it is stored in a cold chain at 0-4°C, with a shelf life of 45 days.

[0025] 2.3 Test Results Protein 30.5%, fat 2.1%, β-carotene 158μg / 100g, sodium 360mg / 100g, nitrite not detected, viable lactic acid bacteria count 3.1×10 7 CFU / g.

[0026] Example 3: Sodium-controlling meat cake for the elderly (soft-canned, room temperature for 60 days) 3.1 Formula (based on 20kg soft can product) 42 kg skinless chicken breast; 28 kg lean pork hind leg; 8 kg konjac flour (high dietary fiber type); 5 kg fermented black bean peptide; 2 kg trehalose; 1.0 kg low sodium salt (NaCl:KCl=6:4) (to further reduce sodium); the remaining auxiliary materials are converted in proportion to the same as in Example 1.

[0027] 3.2 Key process differences After chopping and mixing, the mixture is packed into high-barrier composite bags, vacuum-sealed and directly placed in a water bath at 65°C for 2 hours; vacuum dried at 55°C for 8 hours until Aw=0.82; and sterilized by secondary plasma for 60 seconds after soft canning.

[0028] 3.3 Test results Protein 28.3%, fat 2.9%, sodium 320mg / 100g, dietary fiber 4.1g / 100g, ACE inhibition rate 72%, total colony count at room temperature for 60 days ≤80CFU / g.

[0029] Example 4: High-protein meat jerky for athletes (water activity ≤ 0.75, room temperature 180d) 4.1 Formula (based on 30kg of final product) 48kg skinless chicken breast; 22kg lean pork hind leg; 5kg konjac flour; 3.5kg black bean fermented peptide; 3kg trehalose (to improve freeze-thaw resistance and facilitate outdoor carrying); 1.4kg low sodium salt; the remaining auxiliary materials are converted in proportion to the same as in Example 1.

[0030] 4.2 Key process differences Vacuum drying is extended to 10 hours (50°C) to make Aw ≤ 0.75; the liquid smoke liquid is changed to a single apple wood variety, and the smoking time is 45 minutes to highlight the smoky flavor; after plasma sterilization, nitrogen filling is used for packaging, and the oxygen content is ≤ 1%.

[0031] 4.3 Test Results Protein 31.2%, fat 2.4%, sodium 390mg / 100g, water activity 0.73, total colony count ≤100CFU / g at room temperature for 180 days, chewing hardness 18N (TPA method), which meets the supply needs of outdoor sports.

[0032] The present invention has been described in detail above with reference to the embodiments. However, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the scope of the present invention.

Claims

1. A highly nutritious and safe cooked meat product, characterized in that: The raw materials of the cooked meat product include, by weight: (1) Animal-based main ingredients: 40-50 portions of skinless chicken breast and 20-30 portions of lean pork hind leg meat; (2) Plant functional ingredients: 5-8 parts of konjac flour, 3-5 parts of black bean fermented peptide, and 2-3 parts of trehalose; (3) Natural spices: 0.3-0.5 parts of rosemary, 0.3-0.5 parts of thyme, 0.2-0.4 parts of black pepper; (4) Microbial fermentation agent: 0.1-0.3 parts of freeze-dried Lactobacillus plantarum powder and 0.05-0.1 parts of lactobacillus; (5) Low sodium salt compound system: composed of sodium chloride and potassium chloride in a mass ratio of 7:3 to 6:4, with a total amount of 1.2 to 1.5 parts; (6) Natural hair color system: beetroot red 0.02-0.05 parts, L-ascorbic acid 0.03-0.05 parts; (7) Moisture retaining agent: 0.5-1 part of sodium alginate; (8) The balance is deionized water to make the total weight up to 100 parts; The cooked meat product does not contain any nitrite, phosphate, chemical preservatives or synthetic pigments.

2. The highly nutritious and safe cooked meat product according to claim 1, characterized in that: The black bean fermented peptide is made from black beans, is co-fermented by Bacillus subtilis and lactic acid bacteria in stages, and is ultrafiltrated to retain ACE inhibitory peptides with a molecular weight of less than 1 kDa. The angiotensin converting enzyme inhibition rate thereof is ≥70%.

3. The highly nutritious and safe cooked meat product according to claim 1, characterized in that: The viable count of the plant lactobacillus freeze-dried powder is ≥1×10 11 CFU / g, and contains bacteriocin-producing genes plnA and plnEF, which can inhibit Staphylococcus aureus, Listeria monocytogenes and Escherichia coli O157:H7.

4. The highly nutritious and safe cooked meat product according to claim 1, characterized in that: The konjac flour is glucomannan with a particle size of 80 to 120 meshes, has a swelling degree of ≥25 mL / g, can form a thermally irreversible gel network with sodium alginate, and reduces the cooking loss rate to ≤5%.

5. The highly nutritious and safe cooked meat product according to claim 1, characterized in that: In the low-sodium salt compound system, potassium chloride is embedded in the form of microcapsules, and the embedding wall material is a chitosan-sodium tripolyphosphate complex with a particle size of 50 to 100 μm, which can delay the release of the bitter taste of potassium ions and improve sensory acceptance.

6. A process for preparing the highly nutritious and safe cooked meat product according to any one of claims 1 to 5, characterized in that: The following steps are included in sequence: (1) Raw material pretreatment: Thaw skinless chicken breast and pork hind leg lean meat at 0-4°C for 12 h, and trim to remove fascia and fat; (2) Low-temperature chopping: Mix the main ingredients with sodium alginate and 50% low-sodium salt at 0-4°C, and chop at 3000 rpm for 5 min to activate the salt-soluble protein; (3) Plant peptide encapsulation: black bean fermented peptide and trehalose were co-dissolved in deionized water at a mass ratio of 1:1 and spray-dried at an inlet air temperature of 150°C and an outlet air temperature of 70°C to form microcapsules; (4) Vacuum tumbling: Mix the products of step (2) and step (3), and tumble-knead them for 2 h under vacuum degree -0.08 MPa and rotation speed 8 rpm; (5) Inoculation and fermentation: Evenly inoculate the tumbled minced meat with freeze-dried Lactobacillus plantarum powder and ferment at 30°C and 85% relative humidity for 6 h until the pH drops to 5.0-5.2; (6) Low temperature slow cooking: Stir the fermented minced meat into the collagen casing and heat it in a 65°C water bath for 2 h until the core temperature reaches 63°C and maintain it for 30 min; (7) Natural color development: dissolve beetroot red and L-ascorbic acid in deionized water, add them evenly to the meat product by injection, and color for 30 minutes; (8) Vacuum drying: Dry at 50°C and vacuum degree -0.09 MPa for 6 h to make the water activity Aw ≤ 0.85; (9) Liquid smoked cold smoking: using applewood liquid smoke at 30℃ for 30min to impart a smoky flavor; (10) Plasma sterilization: Use normal pressure dielectric barrier discharge plasma, that is, voltage 15kV, frequency 20kHz for 30s to inactivate surface microorganisms and make the total colony count ≤100CFU / g.

7. The process for preparing a highly nutritious and safe cooked meat product according to claim 6, characterized in that: During the fermentation process of step (5), samples were taken every 2 hours to determine the number of viable lactic acid bacteria. When the number of viable lactic acid bacteria was ≥1×10 8 Fermentation was terminated when the CFU / g reached 0.1% to 0.1% in order to avoid excessive acidification and deterioration of texture.

8. The process for preparing a highly nutritious and safe cooked meat product according to claim 6, characterized in that: The liquid smoke liquid in step (9) is a concentrated solution prepared by compounding apple wood, cherry wood and tea polyphenols in a mass ratio of 5:3:2, with a tea polyphenol concentration of ≥2000 mg / kg, which can simultaneously impart smoke aroma and antioxidant functions.

9. The process for preparing a highly nutritious and safe cooked meat product according to claim 6, characterized in that: After the plasma sterilization in step (10), nitrogen-chitosan nanocoating is immediately applied, wherein the chitosan concentration is 1% and the nitrogen flow rate is 5 L / min, to spray the surface of the product to form an antibacterial film, thereby extending the shelf life to 90 days.