Preparation and color protection method of prefabricated lamb scorpions

Abstract

The invention discloses a preparation and color protection method of prefabricated lamb scorpions, relates to the technical field of prefabricated dishes, and solves the problems that the prefabricated lamb scorpion dishes are too cooked due to different stewing modes, heating degrees and time, so that the products are soft and unchewy after being reheated, the reheating time is too long due to improper cooking, the significance of the prefabricated dishes is lost, and the production cost of the prefabricated lamb scorpion dishes is reduced. And nitrite and nitrate are usually adopted during color protection, and are easy to react with amine compounds to generate nitrosamine with a very strong carcinogenic effect. The preparation and color protection method comprises the following steps: firstly, treating raw materials, soaking fresh sheep spines with clear water to remove blood water, and uniformly cutting the sheep spines into small blocks with the thickness of 4 + / -0.5 cm; according to the method disclosed by the invention, color protection is performed on the lamb scorpions by adopting the color protection liquid formed by combining EDTA-2Na, D-sodium erythorbate and ascorbic acid, so that the situation that nitrite and nitrate are adopted traditionally, so that the nitrite and the nitrate are easy to react with amine compounds, and nitrosamine with a very strong carcinogenic effect is generated is avoided.

Description

Technical Field

[0001] This invention relates to the field of pre-prepared food technology, specifically to a method for preparing pre-prepared lamb spine and its color protection. Background Technology

[0002] Lamb spine, also known as lamb scorpion, is a traditional Chinese food. However, due to its large size, difficulty in processing, unsuitability for storage and cooking, and the lack of industrialized production lines, it has not been widely promoted.

[0003] Existing pre-cooked lamb spine dishes often suffer from overcooking due to different stewing methods, heat, and time, resulting in a soft and mushy texture after reheating. Conversely, undercooking leads to excessively long reheating times, negating the benefits of pre-cooking. Furthermore, the color preservation methods typically employ nitrites and nitrates, which readily react with amine compounds to produce nitrosamines, a potent carcinogen. Therefore, these methods do not meet current requirements. To address this, we propose a pre-cooked lamb spine preparation method and its color preservation technique. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing pre-cooked lamb spine and its color protection, in order to solve the problems mentioned in the background art, such as the pre-cooked lamb spine dishes often being overcooked due to different stewing methods, heat, and time, resulting in the product becoming soft and mushy after reheating, and undercooking leading to excessively long reheating time, thus defeating the purpose of pre-cooked dishes. In addition, the color protection usually uses nitrites and nitrates, which are prone to react with amine compounds to produce nitrosamines, which have strong carcinogenic effects.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing pre-made lamb scorpion and protecting its color, comprising the following steps:

[0006] S1: First, process the raw materials. Soak the fresh lamb spine in clean water to wash away the blood, and then cut it into small pieces with a thickness of 4±0.5cm.

[0007] S2: Then add water according to the specified meat-to-water weight ratio, add spices, and simmer in boiling water for 30-40 minutes;

[0008] S3: Soak the cooked lamb spine in the color-protecting solution for 0.5-1.5 hours;

[0009] S4: After the color protection is completed, wait for the lamb spine to cool down, then vacuum pack the lamb spine.

[0010] S5: Store the packaged lamb spine in a refrigerated environment at 4±1℃.

[0011] By weight percentage, the raw materials include 25-30% lamb spine, 60-65% water, and 5-9% spices.

[0012] The meat-to-water weight ratio is the ratio of lamb spine to water, and the ratio of lamb spine to water includes any one of 1:4, 1.4:4, 1.8:4, 2.2:4, and 2.6:4.

[0013] Preferably, the ratio of lamb spine to water is 1.4:4, and the amount of spices added is 8%.

[0014] Preferably, based on 1 kg of lamb spine raw material by weight, each 1% addition of the spices includes: 3 g of scallions, 1 g of ginger, 0.4 g of cinnamon, 0.05 g of bay leaves, and 0.4 g of angelica root.

[0015] Preferably, the color-protecting solution comprises 0.05-0.09% EDTA-2Na, 0.03-0.07% sodium D-isoascorbate, and 0.03-0.07% ascorbic acid.

[0016] Preferably, the amount of the color-protecting solution added is selected as 0.07% EDTA-2Na, 0.05% D-isoascorbic acid sodium, and 0.05% ascorbic acid.

[0017] Preferably, the stewing time in step S2 is 35 minutes.

[0018] Preferably, the marinating time in step S3 is 1 hour, and the temperature of the color-protecting solution is 4-10°C.

[0019] Preferably, the refrigeration temperature in step S4 is 4°C.

[0020] Compared with the prior art, the beneficial effects of the preparation method of the present invention are:

[0021] 1. This invention uses a specific meat-to-water ratio and stewing time to ensure that the pre-cooked lamb spine product is cooked to the right consistency, avoiding overcooking or undercooking, while preserving the texture of the lamb spine.

[0022] 2. This invention uses a color-protecting solution composed of EDTA-2Na, sodium D-isoascorbate, and ascorbic acid to protect the color of sheep scorpions, avoiding the traditional use of nitrites and nitrates, which easily react with amine compounds to produce nitrosamines, which have strong carcinogenic effects. Attached Figure Description

[0023] Figure 1 This is a flowchart illustrating the production process of the lamb scorpion dish of the present invention.

[0024] Figure 2 This is a graph showing the results of the single-factor experiment of this invention;

[0025] Figure 3 This is a response surface diagram showing the influence of the multi-factor interaction on the sensory evaluation value of sheep spine products according to the present invention. Detailed Implementation

[0026] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0027] Please see Figure 1 The present invention provides an embodiment of a method for preparing pre-made lamb scorpion and its color protection, comprising the following steps:

[0028] S1: First, process the raw materials. Soak the fresh lamb spine in clean water to wash away the blood, and then cut it into small pieces with a thickness of 4±0.5cm.

[0029] S2: Then add water according to the specified meat-to-water weight ratio, add spices, and simmer in boiling water for 30-40 minutes;

[0030] S3: Soak the cooked lamb spine in the color-protecting solution for 0.5-1.5 hours;

[0031] S4: After the color protection is completed, wait for the lamb spine to cool down, then vacuum pack the lamb spine.

[0032] S5: Store the packaged lamb spine in a refrigerated environment at 4±1℃.

[0033] By weight percentage, the raw materials include 25-30% lamb spine, 60-65% water, and 5-9% spices.

[0034] The meat-to-water weight ratio is the ratio of lamb spine to water, and the ratio of lamb spine to water includes any one of 1:4, 1.4:4, 1.8:4, 2.2:4, and 2.6:4.

[0035] The ratio of lamb spine to water is selected as 1.4:4, and the amount of spices added is selected as 8%.

[0036] Based on 1 kg of lamb spine raw material by weight, each 1% addition of the spices includes: 3 g of scallions, 1 g of ginger, 0.4 g of cinnamon, 0.05 g of bay leaves, and 0.4 g of angelica root.

[0037] The color-protecting solution comprises 0.05-0.09% EDTA-2Na, 0.03-0.07% sodium D-isoascorbate, and 0.03-0.07% ascorbic acid.

[0038] The added amounts of the color-protecting solution are selected as follows: 0.07% EDTA-2Na, 0.05% D-isoascorbic acid sodium salt, and 0.05% ascorbic acid.

[0039] The stewing time in step S2 is 35 minutes.

[0040] The marinating time in step S3 is 1 hour, and the temperature of the color-protecting solution is 4-10℃.

[0041] The refrigeration temperature in step S4 is 4°C.

[0042] Multiple experiments were conducted to refine and optimize the preparation process of the pre-cooked lamb spine dish:

[0043] 1.1.1 Experimental Design and Methods:

[0044] Fresh lamb spine bones were soaked in clean water to remove blood, then evenly cut into 4cm thick pieces. Using 1kg of lamb spine bones as a baseline, each 1% addition of the spice packet contained 3g of scallions, 1g of ginger, 0.4g of cinnamon, 0.05g of bay leaves, and 0.4g of angelica root. Meat-to-water ratios of 1 / 4, 1.4 / 4, 1.8 / 4, 2.2 / 4, and 2.6 / 4 were set; stewing times of 25min, 30min, 35min, 40min, and 45min were set; and spice packet additions of 5%, 6%, 7%, 8%, and 9% were set. Single-factor and response surface methodology experiments were conducted, and sensory evaluation was used to determine the optimal process.

[0045] Table 1: Sensory Evaluation Criteria

[0046]

[0047] Ten assessors (half male and half female) with food science backgrounds, good communication skills, and some assessment experience were selected. After training, they assessed the texture, quality, and aroma of the mutton samples under undisturbed conditions. The total score was 40 points, and the final score was obtained by dividing the total score by 4, with a total score of 10 points.

[0048] 1.1.2 Effects of different processing techniques on the sensory scores of pre-cooked lamb spine:

[0049] (1) Results of single-factor experiment

[0050] Experimental results are as follows Figure 2 As shown. The sensory scores were best when the meat-to-water ratio was 1.8 / 4, with the lamb spine having a rich flavor and the unique aroma of lamb. At 1 / 4, due to the excessive water content, more oil was lost, the aroma was weak, and the meat was tougher. When the ratio exceeded 1.8 / 4, the sensory scores decreased because the water content decreased, and seasonings such as soy sauce adhered to the surface of the lamb spine.

[0051] As cooking time increases, the core temperature rises, causing fat cells to rupture and myofibrils to contract, gradually releasing nutrients such as soluble proteins and fats from the lamb spine. The texture, aroma, flavor, and color of the lamb spine reach their peak at 35 minutes; the meat is also tender and falls off the bone, resulting in a better taste. Shorter cooking times do not fully release the flavor and nutrients, the seasonings do not fully meld with the lamb, and the meat remains firmly attached to the spine, making it less palatable and lacking the characteristic lamb flavor. Longer cooking times result in tougher, saltier, and drier meat, negatively impacting the overall quality of the dish.

[0052] As the amount of spices added increased, the sensory score first rose and then fell. Appropriate spice addition can give lamb spine a more layered flavor, while excessive addition will result in a strong herbal and bitter taste, affecting the sensory score. The sensory score of the prepared lamb spine dish was optimal when the spice content was 7%. The scallions and ginger in the spice packet made the lamb spine fresh without being gamey, while the angelica root and bay leaves made the lamb fragrant without being greasy, resulting in a good flavor.

[0053] (2) Response surface methodology results

[0054] Based on the results of single-factor experiments on the cooking process, a response surface methodology was conducted using three levels of three factors: meat-to-water ratio, cooking time, and spice addition amount. Sensory scores were used as response values, and a three-factor, three-level Box-Behnken experiment was designed using DesignExpert 8.0 software. The data were fitted using quadratic multiple regression using DesignExpert 8.0.6 software. The effects of cooking time, meat-to-water ratio, and spice addition amount on sensory scores can be analyzed and predicted using the quadratic regression equation. The quadratic regression equation is shown below:

[0055] Sensory rating

[0056] =8.16-0.14A+0.11B+0.43C-0.31A*B-0.090A*C+0.12B*C-0.32A 2 -0.36B 2 -0.24C 2

[0057] In the formula, A is the stewing time, B is the meat-to-water ratio, and C is the amount of spices added.

[0058] The experimental model showed a p-value < 0.05, indicating its significance. The lack-of-fit term had a p-value > 0.05, indicating it was not significant, suggesting a good fit. The coefficient of determination R² = 0.9881, and the corrected coefficient of determination R²Adj = 0.9729, indicating small experimental error. This model can be used to analyze and predict the impact of different cooking processes on the sensory scores of lamb spine products. P-value tests (Table 2) revealed that the following factors (A) cooking time, (B) meat-to-water ratio, and (C) spice addition amount had highly significant effects on the sensory scores of lamb spine products (p < 0.01). Furthermore, the interaction term AB had a significant impact on sensory scores (p < 0.01), and the quadratic terms A², B², and C² had highly significant impacts on sensory scores (p < 0.01). The remaining terms were not significant. The F-value reflects the order of influence of factors on sensory scores. As shown in Table 2, F(A) = 25.20, F(B) = 16.35, and F(C) = 240.66. It can be seen that the order of influence of each factor on sensory scores is: amount of spices added > stewing time > meat-to-water ratio.

[0059] Table 2: Analysis of Variance Table for Box-Behnken Regression Model

[0060]

[0061] See appendix Figure 3 The influence of various factors on the sensory score of the response value is reflected by the slope of the response surface and the density of contour lines. The steeper the slope, the greater the influence of the influencing factors on the sensory score; the closer the contour plot is to an ellipse, the stronger the interaction between factors. From the response surface plot and contour plot of the meat-to-water ratio and stewing time on the sensory score, it can be seen that the slope of the response surface is relatively steep, and the contour lines are relatively dense and elliptical, indicating that the interaction between the two has a significant impact on the response value. Similarly, the interaction between the amount of spices added and the stewing time, and between the amount of spices added and the meat-to-water ratio, also has a significant impact on the response value.

[0062] The optimal cooking conditions were obtained using this model: a stewing time of 34.33 min, a meat-to-water ratio of 1.8 / 4, and a seasoning addition of 8%. Under these conditions, the predicted sensory score was 8.37374. Considering the actual experimental conditions, the parameters were adjusted to a stewing time of 35 min, a meat-to-water ratio of 1.8 / 4, and a spice ratio of 8%. The experiment was conducted according to the adjusted optimal process, with three repeated trials. The resulting sensory score was 8.07 ± 0.31, and the validated value matched the theoretical value by 96.4%, indicating that the model has a certain degree of realism and reliability.

[0063] 1.2 Effects of different color-protecting agents on the color of pre-cooked lamb spine:

[0064] (1) Results of single-factor experiment

[0065] The results of a single-factor experiment on the effects of different color-protecting agents on the sensory properties and color of pre-cooked lamb spine are shown in Table 3.

[0066] With increasing EDTA-2Na weight fraction, the L* and a* values ​​generally showed a gradual increasing trend. At 0.07%, the L* and a* values ​​were significantly higher than those at 0.01–0.05% (P<0.05), while there was no significant difference compared to 0.09% (P>0.05). A higher redness value (a*) indicates fresher meat color in the lamb spine product, while a lower yellowness value (b*) indicates that EDTA-2Na can inhibit fat oxidation to some extent. Comprehensive sensory results showed that the sensory scores for additions of 0.05%, 0.07%, and 0.09% were significantly higher than those for 0.01% and 0.03% (P<0.05). Therefore, orthogonal experiments were conducted using concentrations of 0.05%, 0.07%, and 0.09%.

[0067] Table 3 shows that the addition of sodium D-isoascorbate significantly improved the color-protecting effect. When the concentration of sodium D-isoascorbate reached 0.05%, the a* value reached its maximum and the b* value reached its minimum. However, as the concentration increased, the a* value decreased while the b* value increased, indicating a reduced color-protecting effect. Sensory evaluation results also confirmed the color-protecting effect. The highest sensory score was achieved when the concentration of sodium D-isoascorbate was 0.05%, indicating the optimal condition of the lamb spine product. Considering both sensory evaluation and color difference results, sodium D-isoascorbate concentrations of 0.03%, 0.05%, and 0.07% were selected as the three levels for the orthogonal experiment.

[0068] Ascorbic acid has a certain color-protecting effect on mutton. When the addition amount is 0.05%, L* and a* are significantly higher than those of other ascorbic acid concentrations (P<0.05), while the b* value is lower than that of other treatment groups, showing a significant difference. Sensory evaluation shows a trend of first increasing and then decreasing, reaching its highest value at 0.05%. Considering both color difference and sensory evaluation results, orthogonal experiments were conducted with addition amounts of 0.01%, 0.03%, and 0.05%.

[0069] Table 3: Effects of different color-protecting agents on the sensory properties and color of pre-cooked lamb spine.

[0070]

[0071] (2) Results of the orthogonal experiment

[0072] The results of the orthogonal experiments with different factors and levels are shown in Table 4. From the R-values ​​in Table 4, it can be seen that the order of influence of the three color-protecting agents on the sensory score of lamb spine products is A>C>B, i.e., EDTA-2Na>ascorbic acid>D-isoascorbic acid sodium salt. Combined with the analysis of variance of the comprehensive score of the orthogonal experiments in Table 5, it can be seen that factors A, B, and C all have significant effects on the comprehensive score of lamb (P<0.05). Based on the mean K of the orthogonal experiments, the optimal ratio can be determined as A2B2C3, i.e., the optimal color-protecting formula is 0.07% EDTA-2Na, 0.05% D-isoascorbic acid sodium salt, and 0.05% ascorbic acid. To verify the reliability of the orthogonal experimental results, the optimal combination obtained from the experiment, 0.07% EDTA-2Na, 0.05% D-isoascorbic acid sodium salt, and 0.05% ascorbic acid, was used for verification. The experiment was repeated three times, and the color difference value and sensory score were measured. The final experimental results were: L* value 51.98±0.21, a* value 15.18±0.63, b* value 14.36±1.02, and sensory score 36.51. The actual results are in good agreement with the theoretical results, indicating that the orthogonal experimental results are reliable. This proves that the optimal color-protecting liquid determined in this experiment can effectively protect the color of lamb spine products, thereby improving the quality of pre-cooked lamb spine dishes.

[0073] Table 4: Orthogonal Experimental Design and Results

[0074]

[0075] Table 5: Analysis of Variance of Comprehensive Score of Orthogonal Experiment

[0076]

[0077] 1.3 Changes in flavor compounds during the storage of pre-cooked lamb spine:

[0078] The flavor compounds in lamb spine products mainly originate from protein degradation and lipid oxidation. After stewing, lamb spine undergoes a series of biochemical reactions, producing various volatile flavor compounds. As shown in Table 6, a total of 52 flavor compounds were detected. The volatile flavor compounds in each sample group were mainly alcohols, aldehydes, and ketones. On day 0, 12 aldehydes, 17 alcohols, 5 ketones, and 7 other compounds were detected. Among the 14 aldehydes detected, hexanal and nonanal were the main ones. Myristaldehyde has an oily and creamy aroma, octanal has a sweet orange aroma, and nonanal has rose and citrus aromas, and these were most abundant at the beginning of storage. As storage time increased, the number of aldehydes detected in the 4℃ group gradually decreased from 13 to 9, and the percentage content decreased from 49.73% to 39.34%. Hexanal had the highest percentage content, reaching 15.12% in freshly processed lamb spine, which significantly decreased after storage. The 23 alcohols detected mainly included (-)-4-terpineol, 1-octen-3-ol, and trans-2-octen-1-ol, which are primarily generated during fat oxidation. Unsaturated alcohols contributed significantly to the flavor. Ketones, produced by fatty acid oxidation and microbial decomposition, possess unique flavors and influence the overall flavor of lamb spine. Five ketones were detected: 2-heptanone, 2-tetrenone, methylheptenone, methyl nonyl ketone, and heptadecanone. 2-Heptanone exhibited a pear-like aroma, methylheptenone a citrus aroma, and 2-tetrenone a coconut aroma, showing little change during storage. Alkenes are precursors to ketones and aldehydes and have a potential contribution to flavor. Four alkenes were detected: dipentene, 3-carene, cyclooctatetraene, and α-pinene. Dipentene had a lemon aroma, while 3-carene and α-pinene both had a pine-like aroma. Among them, 3-carene and α-pinene, two terpenoid compounds, have low odor thresholds and distinct odor characteristics, which significantly enhance the flavor of meat.

[0079] Table 6: Changes in flavor compounds during storage of pre-cooked lamb spine at 4℃

[0080]

[0081]

[0082] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A method for preparing pre-made lamb scorpion and protecting its color, characterized in that: Includes the following steps: S1: First, process the raw materials. Soak the fresh lamb spine in clean water to wash away the blood, and then cut it into small pieces with a thickness of 4±0.5cm. S2: Then add water according to the specified meat-to-water weight ratio, add spices, and simmer in boiling water for 30-40 minutes; S3: Soak the cooked lamb spine in the color-protecting solution for 0.5-1.5 hours; S4: After the color protection is completed, wait for the lamb spine to cool down, then vacuum pack the lamb spine. S5: Store the packaged lamb spine in a refrigerated environment at 4±1℃.

2. The method for preparing pre-made lamb scorpion and its color protection according to claim 1, characterized in that: By weight percentage, the raw materials include 25-30% lamb spine, 60-65% water, and 5-9% spices.

3. The method for preparing pre-made lamb scorpion and its color protection according to claim 1, characterized in that: The meat-to-water weight ratio is the ratio of lamb spine to water, and the ratio of lamb spine to water includes any one of 1:4, 1.4:4, 1.8:4, 2.2:4, and 2.6:

4.

4. The method for preparing pre-made lamb scorpion and its color protection according to claim 3, characterized in that: The ratio of lamb spine to water is selected as 1.4:4, and the amount of spices added is 8% by weight.

5. The method for preparing pre-made lamb scorpion and its color protection according to claim 4, characterized in that: Based on 1 kg of lamb spine raw material by weight, each 1% addition of the spices includes: 3 g of scallions, 1 g of ginger, 0.4 g of cinnamon, 0.05 g of bay leaves, and 0.4 g of angelica root.

6. The method for preparing pre-made lamb scorpion and its color protection according to claim 1, characterized in that: The color-protecting solution comprises, by weight percentage, 0.05-0.09% EDTA-2Na, 0.03-0.07% sodium D-isoascorbate, and 0.03-0.07% ascorbic acid.

7. The method for preparing pre-made lamb scorpion and its color protection according to claim 6, characterized in that: The amount of the color-protecting solution added is as follows by weight percentage: EDTA-2Na 0.07%, D-isoascorbic acid sodium 0.05%, and ascorbic acid 0.05%.

8. The method for preparing pre-made lamb scorpion and its color protection according to claim 1, characterized in that: The stewing time in step S2 is 35 minutes.

9. The method for preparing pre-made lamb scorpion and its color protection according to claim 1, characterized in that: The marinating time in step S3 is 1 hour, and the temperature of the color-protecting solution is 4-10℃.

10. The method for preparing pre-made lamb scorpion and its color protection according to claim 1, characterized in that: The refrigeration temperature in step S4 is 4°C.

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