Meat product pickling liquid as well as preparation method and application thereof

Abstract

The invention discloses meat product pickling liquid as well as a preparation method and application thereof. The pickling liquid comprises the following raw materials in parts by weight: 6-8 parts of table salt, 2-3 parts of crystal sugar, 3-5 parts of soy sauce, 12-18 parts of salty essence, 10-15 parts of a natural antioxidant, 5-6 parts of calcium ascorbate, 2-4 parts of a natural preservative and 80-95 parts of solvent water. The pickling liquid prepared by the invention adopts a pasteurization process, so that pathogenic microorganisms are effectively killed, the damage to the water retention capacity of protein in the pickling liquid is effectively reduced, and the pickling liquid can be compounded with any spices, has the characteristics of wide application range, good pickling effect, stable performance and low production cost, and is suitable for industrial production. Potential health hazards caused by pickling agents such as phosphate and nitrate are avoided, and good popularization and application prospects are achieved.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a meat product marinade, its preparation method, and its application. Background Technology

[0002] Traditional cured meat products involve the addition of large amounts of phosphates, salt, nitrates, and nitrites during the curing process. This creates an extremely high osmotic pressure on the surface of the cured meat products, which is crucial for the curing process. On the one hand, the osmotic pressure difference between the surface and interior of the cured meat products promotes the penetration of sodium chloride into the meat, where it reacts with proteins and fats, enhancing the meat's cohesiveness, improving its texture, and giving the meat products a unique flavor. On the other hand, the high osmotic pressure difference causes the cell membranes of microorganisms on the surface of the meat products to rupture, thereby inhibiting the growth of harmful microorganisms and extending the shelf life of the food.

[0003] However, existing research has shown that while phosphates, nitrates, and salt improve the quality of meat products, they also pose numerous health risks. Although nitrates offer multiple benefits to meat products, such as color preservation, antioxidation, and antibacterial properties, excessive use can lead to the formation of harmful substances like nitrosodimethylamine and nitrosopyrrolidines during heating. Phosphates effectively enhance the water retention of meat products, but excessive or prolonged consumption can cause illness. Sodium ions in table salt (sodium chloride) are closely related to cardiovascular diseases such as hypertension; excessive sodium intake increases the risk of these diseases. Therefore, for the sake of people's health, meat curing solutions should not contain large amounts of phosphates, nitrates, and table salt. Developing a natural meat curing solution with low salt content is a pressing technical problem that needs to be solved. Summary of the Invention

[0004] To address the shortcomings of existing technologies, the present invention aims to provide a meat product marinade, its preparation method, and its application.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A meat product marinade comprises the following ingredients in parts by weight: 6-8 parts salt, 2-3 parts rock sugar, 3-5 parts soy sauce, 12-18 parts savory flavoring, 10-15 parts natural antioxidant, 5-6 parts calcium ascorbate, 2-4 parts natural preservative, and 80-95 parts solvent water.

[0006] Preferably, the savory flavoring is obtained by freeze-drying a mixture of hemoglobin solution, histidine, tyrosine, and chitosan oligosaccharide.

[0007] Preferably, the natural antioxidant is a mixture of catechins, rosemary extract, and phytic acid.

[0008] Preferably, the mass ratio of catechin, rosemary extract and phytic acid is (2-4):(6-8):(1-2).

[0009] Preferably, the natural preservative is either nisin or natamycin.

[0010] Preferably, a method for preparing the above-mentioned meat product marinade includes the following steps: Step S1: Fresh livestock and poultry blood is anticoagulated, centrifuged, diluted, and filtered to obtain hemoglobin solution. The hemoglobin solution is mixed with histidine-tyrosine mixture and chitosan oligosaccharide solution at a volume ratio of 2-8:1:2. The pH value is adjusted to 5.0-7.0, and the mixture is reacted at 50-60℃ for 40-60 minutes. After centrifugation and freeze-drying, a glossy reddish-brown powder with a salty flavor is obtained. Step S2: Stir and mix the salt, rock sugar and solvent water evenly to obtain mixture 1; Step S3: Add the salty flavoring natural antioxidant, calcium ascorbate, natural preservative and soy sauce obtained in step S1 to the mixture liquid 1 obtained in step S2 in sequence, stir and mix evenly to obtain mixture liquid 2, then place the mixture liquid 2 in a sterilization container for pasteurization and cooling, and then seal and store it at a temperature of 0-4℃ to obtain meat product marinade.

[0011] Preferably, in step S1, a sodium citrate-sodium isoascorbate solution with a mass fraction of 1-6% is used in the anticoagulation process of fresh livestock and poultry blood.

[0012] Preferably, the stirring speed in steps S2 and S3 is 80-100 r / min, and the stirring time is 20-30 min.

[0013] Preferably, the pasteurization method in step S3 is to heat the mixed liquid 2 to 60-70°C and maintain it for 30-45 minutes.

[0014] Preferably, the application of the meat product marinade as described in any one of claims 1-5 in the processing of marinated pork, pressed duck, and chicken products.

[0015] Compared with the prior art, the positive and beneficial effects of this invention are as follows: (1) The raw materials of the meat product marinade of the present invention are mostly derived from natural plants and animals. The salty flavoring, natural antioxidants (a mixture of catechin, rosemary extract and phytic acid), natural preservatives (either nisin or natamycin), calcium isoascorbate, salt, rock sugar and soy sauce are compounded together to play a synergistic role. Compared with traditional meat product marinade, it can inhibit lipid oxidation and stabilize the color and taste of meat products. Moreover, it can completely replace phosphates and nitrates, avoiding the food safety hazards caused by phosphates and nitrates in meat product processing, and meeting the requirements of green manufacturing technology for meat products.

[0016] (2) The meat curing liquid provided by the present invention adopts pasteurization process, which effectively kills pathogenic microorganisms and effectively reduces the damage to the water retention performance of proteins in the curing liquid. It can also be compounded with any spices. It has the characteristics of wide application range, good curing effect, stable performance and low production cost. It avoids the health hazards caused by curing agents such as phosphates and nitrates and has good prospects for promotion and application. Detailed Implementation

[0017] The technical solution of the present invention will be further described in detail below through embodiments. These embodiments are for illustrative purposes only and are not intended to limit the present invention. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0018] Unless otherwise specified, the experimental methods described in the embodiments are conventional methods; unless otherwise specified, the reagents and materials are all commercially available, and other undisclosed reagents are all commercially available.

[0019] Example 1 A meat product marinade comprises the following ingredients in parts by weight: 6 parts salt, 2 parts rock sugar, 3 parts soy sauce, 12 parts savory flavoring, 10 parts natural antioxidant, 5 parts calcium ascorbate, 2 parts natural preservative, and 80 parts solvent water.

[0020] Among them, the salty flavoring is a powdered salty flavoring obtained by freeze-drying a mixture of hemoglobin liquid with histidine, tyrosine and chitosan oligosaccharide.

[0021] The natural antioxidant is a mixture of catechins, rosemary extract, and phytic acid, with a mass ratio of 2:6:1.

[0022] The natural preservative is nisin.

[0023] A method for preparing a meat product marinade includes the following steps: Step S1: Fresh livestock and poultry blood is anticoagulated (using a sodium citrate-sodium isoascorbate solution with a mass fraction of 1-6%), centrifuged, diluted, and filtered to obtain hemoglobin solution. The hemoglobin solution is mixed with histidine-tyrosine mixture and chitosan oligosaccharide solution at a volume ratio of 2:1:2, the pH value is adjusted to 5.0, and the mixture is reacted at 50℃ for 60 min. After centrifugation and freeze-drying, a glossy reddish-brown powder with a salty flavor is obtained. Step S2: Mix salt, rock sugar and solvent water evenly at a speed of 80 r / min for 30 min to obtain mixture 1; Step S3: Add the salty flavoring natural antioxidant, calcium ascorbate, natural preservative and soy sauce obtained in step S1 to the mixture liquid 1 obtained in step S2 in sequence, stir and mix evenly at a speed of 80 r / min for 30 min to obtain mixture liquid 2. Then place the mixture liquid 2 in a sterilized container and heat it to 60℃ for 45 min and then cool it. Then seal and store it at a temperature of 0-4℃ to obtain the meat product marinade.

[0024] Example 2 A meat product marinade comprises the following ingredients in parts by weight: 7 parts salt, 2.5 parts rock sugar, 4 parts soy sauce, 15 parts savory flavoring, 13 parts natural antioxidant, 5.5 parts calcium ascorbate, 3 parts natural preservative, and 90 parts solvent water.

[0025] Among them, the salty flavoring is a powdered salty flavoring obtained by freeze-drying a mixture of hemoglobin liquid with histidine, tyrosine and chitosan oligosaccharide.

[0026] The natural antioxidant is a mixture of catechins, rosemary extract, and phytic acid, with a mass ratio of 3:7:1.5.

[0027] The natural preservative is either nisin or natamycin.

[0028] A method for preparing a meat product marinade includes the following steps: Step S1: Fresh livestock and poultry blood is anticoagulated (using a sodium citrate-sodium isoascorbate solution with a mass fraction of 1-6%), centrifuged, diluted, and filtered to obtain hemoglobin solution. The hemoglobin solution is mixed with histidine-tyrosine mixture and chitosan oligosaccharide solution at a volume ratio of 5:1:2, the pH value is adjusted to 6.0, and the mixture is reacted at 55℃ for 50 min. After centrifugation and freeze-drying, a glossy reddish-brown powder with a salty flavor is obtained. Step S2: Mix salt, rock sugar and solvent water evenly at a speed of 90 r / min for 25 min to obtain mixture 1; Step S3: Add the salty flavoring natural antioxidant, calcium ascorbate, natural preservative and soy sauce obtained in step S1 to the mixture liquid 1 obtained in step S2 in sequence, stir and mix evenly at a speed of 90 r / min for 25 min to obtain mixture liquid 2. Then place the mixture liquid 2 in a sterilized container and heat it to 65℃ for 40 min and then cool it. Then seal and store it at a temperature of 0-4℃ to obtain the meat product marinade.

[0029] Example 3 A meat product marinade comprises the following ingredients in parts by weight: 8 parts salt, 3 parts rock sugar, 5 parts soy sauce, 18 parts savory flavoring, 15 parts natural antioxidant, 6 parts calcium ascorbate, 4 parts natural preservative, and 95 parts solvent water.

[0030] Among them, the salty flavoring is a powdered salty flavoring obtained by freeze-drying a mixture of hemoglobin liquid with histidine, tyrosine and chitosan oligosaccharide.

[0031] The natural antioxidant is a mixture of catechins, rosemary extract, and phytic acid, with a mass ratio of 4:8:2.

[0032] The natural preservative is either nisin or natamycin.

[0033] A method for preparing a meat product marinade includes the following steps: Step S1: Fresh livestock and poultry blood is anticoagulated (using a sodium citrate-sodium isoascorbate solution with a mass fraction of 1-6%), centrifuged, diluted, and filtered to obtain hemoglobin solution. The hemoglobin solution is mixed with histidine-tyrosine mixture and chitosan oligosaccharide solution at a volume ratio of 8:1:2, the pH value is adjusted to 7.0, and the mixture is reacted at 60℃ for 40 min. After centrifugation and freeze-drying, a glossy reddish-brown powder with a salty flavor is obtained. Step S2: Mix salt, rock sugar and solvent water evenly at a speed of 100 r / min for 20 min to obtain mixture 1; Step S3: Add the salty flavoring natural antioxidant, calcium ascorbate, natural preservative and soy sauce obtained in step S1 to the mixture liquid 1 obtained in step S2 in sequence, stir and mix evenly at a speed of 100 r / min for 20 min to obtain mixture liquid 2. Then place the mixture liquid 2 in a sterilized container, heat to 70℃ and keep for 30 min, then cool, and then seal and store at a temperature of 0-4℃ to obtain meat product marinade.

[0034] Example 4 The application of a meat product marinade in the processing of marinated pork or chicken products is as follows: First, select qualified pork or chicken, remove impurities, and clean it thoroughly; then, let the marinade obtained in Examples 1-3 stand at 0-4℃ for 60 minutes, and then inject it into the pork. Use a vacuum tumbler to intermittently tumble the pork injected with the marinade: tumble for 30 minutes and stop for 15 minutes, and then marinate at 4℃ for 18-24 hours. After air drying with controlled temperature and humidity, vacuum package to obtain marinated pork.

[0035] Example 5 The application of a meat product marinade in the processing of cured duck is as follows: First, the duck is cleaned and soaked after removing its internal organs and surface stains. Then, the cleaned and soaked duck is marinated in the marinade obtained in Examples 1-3 at 34°C for 5 hours. After marinating for 5 hours, the duck is taken out and placed back into the marinade obtained in Examples 1-3 at 16°C for 48 hours. After marinating for 48 hours, the duck is taken out and placed back into the marinade obtained in Examples 1-3 at boiling temperature for 5-6 quick blanching sessions, each lasting 4-5 minutes. Finally, hang the marinated duck to air dry, controlling the hanging temperature at 10℃ and the relative humidity at 60%, and hang it to air dry for 30 days to obtain the marinated and air-dried duck.

[0036] Test case The meat curing solutions prepared in Examples 1-3 were tested for Salmonella, coliform bacteria, and Staphylococcus aureus according to GB 4789.4-2016 "National Food Safety Standard: Microbiological Examination of Food" and GB 4789.3-2016 "National Food Safety Standard: Microbiological Examination of Food" and GB 4789.10-2016 "National Food Safety Standard: Microbiological Examination of Food" respectively during 30 days of storage. The results of the pathogenic bacteria test in the meat curing solutions are shown in Table 1.

[0037] Table 1 Results of Pathogenic Bacteria Count Determination in Meat Curing Liquid Note: n indicates not detected.

[0038] As can be seen from the data in Table 1, the meat curing liquid prepared by this invention, using pasteurization technology, showed no detectable levels of common food pathogens after 30 days of storage, meeting the requirements of GB29921-2013 "National Food Safety Standard - Limits of Pathogenic Bacteria in Food". Furthermore, compared with traditional high-temperature and high-pressure sterilization methods, this invention uses pasteurization, which effectively kills pathogenic microorganisms while reducing the damage to protein structure and function caused by high temperatures, and mitigating the impairment of the water-retention properties of proteins in the pickling solution.

[0039] Finally, it should be noted that although embodiments of the present invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. All equivalent changes and improvements made within the scope of the present invention should still fall within the scope of the present invention.

Claims

1. A meat product marinade, characterized in that, The ingredients include the following parts by weight: 6-8 parts salt, 2-3 parts rock sugar, 3-5 parts soy sauce, 12-18 parts savory flavoring, 10-15 parts natural antioxidants, 5-6 parts calcium ascorbate, 2-4 parts natural preservatives, and 80-95 parts solvent water.

2. The meat product marinade according to claim 1, characterized in that, The salty flavoring is a powdered salty flavoring obtained by freeze-drying a mixture of hemoglobin solution, histidine, tyrosine, and chitosan oligosaccharide.

3. The meat product marinade according to claim 1, characterized in that, The natural antioxidant is a mixture of catechins, rosemary extract, and phytic acid.

4. The meat product marinade according to claim 3, characterized in that, The mass ratio of catechin, rosemary extract and phytic acid is (2-4):(6-8):(1-2).

5. The meat product marinade according to claim 1, characterized in that, The natural preservative is either nisin or natamycin.

6. A method for preparing a meat product marinade as described in any one of claims 1-5, characterized in that, Includes the following steps: Step S1: Fresh livestock and poultry blood is anticoagulated, centrifuged, diluted, and filtered to obtain hemoglobin solution. The hemoglobin solution is mixed with histidine-tyrosine mixture and chitosan oligosaccharide solution at a volume ratio of 2-8:1:

2. The pH value is adjusted to 5.0-7.0, and the mixture is reacted at 50-60℃ for 40-60 minutes. After centrifugation and freeze-drying, a glossy reddish-brown powder with a salty flavor is obtained. Step S2: Stir and mix the salt, rock sugar and solvent water evenly to obtain mixture 1; Step S3: Add the salty flavoring natural antioxidant, calcium ascorbate, natural preservative and soy sauce obtained in step S1 to the mixture liquid 1 obtained in step S2 in sequence, stir and mix evenly to obtain mixture liquid 2, then place the mixture liquid 2 in a sterilization container for pasteurization and cooling, and then seal and store it at a temperature of 0-4℃ to obtain meat product marinade.

7. The method for preparing a meat product marinade according to claim 6, characterized in that, In step S1, a sodium citrate-sodium isoascorbate solution with a mass fraction of 1-6% is used in the anticoagulation process of fresh livestock and poultry blood.

8. The method for preparing a meat product marinade according to claim 6, characterized in that, In steps S2 and S3, the stirring speed is 80-100 r / min and the stirring time is 20-30 min.

9. The method for preparing a meat product marinade according to claim 6, characterized in that, The pasteurization method in step S3 is to heat the mixed liquid 2 to 60-70℃ and maintain it for 30-45 minutes.

10. The application of the meat curing liquid as described in any one of claims 1-5 in the processing of cured pork, pressed duck, and chicken products.

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