Low nitrite ham and method of making same

Abstract

The application belongs to the technical field of livestock and poultry meat product processing safety, and specifically discloses a low-sodium nitrite ham and a preparation method thereof.The raw material of the ham comprises pork and a pickling liquid.The pickling liquid comprises 0.01 g / kg-0.05 g / kg of sodium nitrite, 1.0 wt%-3.0 wt% of salt, 2 mL / kg-10 mL / kg of a compound probiotic bacteria liquid, and 1.0 wt%-2.0 wt% of a hawthorn-wolfberry compound extract.The compound probiotic bacteria liquid comprises Pediococcus pentosaceus MJ11 and Lactobacillus pentosus GM09.The pickling liquid can inhibit the synthesis of nitrosamine in the ham and reduce the content of nitrosamine.Therefore, the ham prepared by using the pickling liquid has the advantages of low sodium nitrite and stable quality.

Description

Technical Field

[0001] This application belongs to the field of safety technology for processing livestock and poultry meat products, specifically relating to low-nitrite ham and its preparation method, and more specifically to a curing liquid for curing meat products, low-nitrite ham and its preparation method. Background Technology

[0002] Nitrites play a crucial role in ham processing, including preservation, color development, and flavor enhancement. However, excessive use can lead to the formation of nitrosamines (strong carcinogens), seriously threatening food safety. Various countries have strict upper limits on nitrite residue levels (e.g., China's national standard ≤30mg / kg). Therefore, modern technology is dedicated to reducing its use while ensuring product safety.

[0003] Currently, traditional ham processing technologies often focus on a single technical dimension, such as using fermentation techniques (e.g., screening for low-nitrate-reducing bacteria), natural substitutes (e.g., using plant components like bamboo leaf and grape seed extracts to replace some nitrites), or optimizing processing parameters (e.g., temperature and time) to control residues. However, these methods are prone to problems such as incomplete nitrosamine inhibition and product quality imbalances. Therefore, there is an urgent need to develop a technical method that achieves synergistic assurance of nitrosamine inhibition and product quality throughout the entire process, adapting to the needs of industrial demonstration production lines. Summary of the Invention

[0004] This application aims to at least partially address one of the technical problems existing in the prior art. To this end, this application provides a low-nitrite ham.

[0005] This application is based on the following discoveries of the inventors: In existing technologies, nitrosamine inhibition methods in the processing of low-nitrite ham are mainly divided into three categories: One approach is to use single probiotic fermentation as a substitute, such as screening for color-producing strains to reduce the amount of nitrite used, but this has problems such as poor strain compatibility and difficulty in flavor control. Second, natural plant extracts can be used as substitutes, such as using natural nitrates from vegetable extracts to replace nitrites. However, the activity of these extracts is unstable and their inhibitory effect is limited. Third, process parameter optimization, which only targets a single process (such as marinating or cooking), cannot achieve synergistic inhibition throughout the entire process.

[0006] Existing patents mostly focus on a single technical dimension, such as "a low-nitrite compound fermentation agent for fermented sausages" (emphasizing strain screening) and "a nitrite-free color-developing and preservation agent for meat products" (emphasizing plant extracts). They lack integrated technology across the entire process and multi-dimensional synergistic control solutions, and are prone to problems such as incomplete inhibition of nitrosamines and imbalance in product quality.

[0007] Based on this, in a first aspect of this application, a marinating solution for marinating meat products is provided. According to an embodiment of this application, the marinating solution comprises, by total weight, the marinating solution: Nitrite 0.01 g / kg~0.05 g / kg, salt 1.0 wt%~3.0 wt%, compound probiotic liquid 2 mL / kg~10 mL / kg, hawthorn-goji berry compound extract 1.0 wt%~2.0 wt%; The compound probiotic solution includes Pediococcus pentosacchari MJ11 and Lactobacillus pentosacchari GM09.

[0008] The pickling solution of this application can inhibit the synthesis of nitrosamines in pickled meat products, reduce the nitrosamine content, and obtain pickled meat products with low nitrite and stable quality.

[0009] According to embodiments of this application, the above-mentioned pickling liquid may further include at least one of the following technical features: According to the embodiments of this application, the viable counts of both *Pediococcus pentosaceus* MJ11 and *Lactobacillus pentosaceus* GM09 are ≥1×10⁻⁶. 9 CFU / mL, the volume ratio of Pediococcus pentosacchari MJ11 to Lactobacillus pentosacchari GM09 is (1~3):1.

[0010] According to embodiments of this application, the compound probiotic liquid further includes a protectant.

[0011] According to embodiments of this application, the protective agent is selected from maltodextrin.

[0012] According to an embodiment of this application, the concentration of the maltodextrin is 0.05%.

[0013] According to the embodiments of this application, the solid content in the hawthorn-goji berry compound extract is 25 wt%~30 wt%.

[0014] According to an embodiment of this application, the hawthorn-goji berry compound extract is obtained by reflux extraction of a mixture of hawthorn and goji berries with ethanol.

[0015] According to an embodiment of this application, the hawthorn and wolfberry are in a mass ratio of (1~2):1.

[0016] According to an embodiment of this application, the ethanol is selected from 70% ethanol.

[0017] According to an embodiment of this application, the extraction-to-liquid ratio of the reflux extraction process is 1:(10~20) (g:mL); According to an embodiment of this application, the reflux extraction temperature of the reflux extraction process is 75°C to 85°C.

[0018] According to an embodiment of this application, obtaining the hawthorn-goji berry compound extract further includes: concentrating the reflux extraction product.

[0019] According to an embodiment of this application, the temperature of the concentration process is ≤60°C.

[0020] According to an embodiment of this application, prior to the concentration process, the reflux extraction product is subjected to a first centrifugation process.

[0021] According to an embodiment of this application, the rotation speed of the first centrifugation process is 3000 r / min to 5000 r / min, and the time is 10 min to 20 min.

[0022] According to an embodiment of this application, the marinating liquid further comprises: 1.0 wt% to 1.5 wt% white sugar and 0.1 wt% to 0.5 wt% spices.

[0023] According to an embodiment of this application, the pickling liquid comprises, by total weight: Nitrite 0.03 g / kg~0.05 g / kg, salt 2.5 wt%~3.0 wt%, compound probiotic liquid 5 mL / kg~8 mL / kg, hawthorn-goji berry compound extract 1.2 wt%~1.5 wt%, white sugar 1.0 wt%~1.2 wt%, spices 0.3 wt%~0.5 wt%.

[0024] In a second aspect, this application proposes a low-nitrite ham. According to an embodiment of this application, the raw material for the ham includes pork and the curing liquid as described in any one of claims 1 to 3; The amount of the marinade added is 10kg to 15kg per 100kg of pork.

[0025] As previously mentioned, the curing solution described in the first aspect can inhibit the synthesis of nitrosamines in cured meat products and reduce the nitrosamine content. Therefore, the ham prepared using the above-mentioned curing solution has advantages such as low nitrite content and stable quality.

[0026] According to an embodiment of this application, the ham is obtained by curing pork with a curing solution.

[0027] In a third aspect, this application proposes a method for preparing low-nitrite ham. According to embodiments of this application, the preparation method includes: The pork is cured with a curing solution to obtain the low-nitrite ham. The pickling solution, by total weight, comprises: Nitrite 0.01 g / kg~0.05 g / kg, salt 1.0 wt%~3.0 wt%, compound probiotic liquid 2 mL / kg~10 mL / kg, hawthorn-goji berry compound extract 1.0 wt%~2.0 wt%; The compound probiotic solution includes Pediococcus pentosacchari MJ11 and Lactobacillus pentosacchari GM09; The amount of the marinade added is 10kg to 15kg per 100kg of pork.

[0028] The preparation method of this application has high industrial adaptability and can be directly connected to the ham processing demonstration production line without major equipment modifications, and the production cost is controllable; moreover, the ham prepared has the advantages of low nitrite and stable quality.

[0029] According to embodiments of this application, the above-described ham or preparation method may further include at least one of the following technical features: According to an embodiment of this application, the pork is selected from pre-treated meat.

[0030] According to an embodiment of this application, the pretreated meat is obtained in the following manner: Fresh pork is subjected to acid removal treatment in sequence; The pork that has undergone acid removal treatment is then subjected to ozone water sterilization. The antioxidant was mixed with the pork that had been sterilized with ozone water.

[0031] According to an embodiment of this application, the acid removal process is carried out by standing at 4°C for 8 to 15 hours.

[0032] According to an embodiment of this application, the concentration of ozone water in the ozone water sterilization treatment is 0.8 mg / L to 1.2 mg / L.

[0033] According to an embodiment of this application, the spraying pressure of ozone water in the ozone water sterilization treatment is 0.2 MPa to 0.3 MPa, and the spraying uniformity is ≥90%.

[0034] According to embodiments of this application, the antioxidant is selected from tea polyphenols and vitamin E.

[0035] According to an embodiment of this application, the mass ratio of tea polyphenols to vitamin E is 1:(1~2).

[0036] According to an embodiment of this application, the amount of antioxidant added is 0.05 wt% to 0.08 wt% based on the total weight of the fresh pork.

[0037] According to an embodiment of this application, before the acid removal process, the fresh pork is defasciated and fat-removed, and cut into pieces.

[0038] According to an embodiment of this application, the weight of the meat chunk is 1.5-2.0 kg.

[0039] According to an embodiment of this application, after the ozone water sterilization treatment, the ozone water sterilization product is subjected to vacuum tumbling treatment, and the antioxidant is mixed with the pork after ozone water sterilization during the vacuum tumbling treatment.

[0040] According to an embodiment of this application, the vacuum degree of the vacuum tumbling process is -0.08 to -0.09 MPa, the rotation speed is 8-10 r / min, and the time is 15 min to 20 min.

[0041] According to an embodiment of this application, the pickling process includes: After mixing the marinade with the pork, let it stand at 0℃~4℃ for 48 h~72 h.

[0042] According to an embodiment of this application, the food is turned over every 10 to 12 hours during the pickling process.

[0043] According to an embodiment of this application, the preparation method further includes: The marinated pork is then washed. The cleaned pork is then cooked.

[0044] According to an embodiment of this application, the ripening process includes: The marinated pork is then dried. The dried pork is then subjected to segmented, temperature-controlled smoking.

[0045] According to an embodiment of this application, the surface moisture content of the pork after drying is reduced to 45%~50%.

[0046] According to an embodiment of this application, the drying process is carried out at a temperature of 45°C to 50°C, a relative humidity of 75% to 80%, and a drying time of 8 to 10 hours.

[0047] According to an embodiment of this application, the surface moisture content of pork after the segmented temperature-controlled smoking treatment is reduced to 38%~42%.

[0048] According to an embodiment of this application, the conditions for the segmented temperature-controlled fumigation treatment are as follows: The first stage has a temperature of 55℃~60℃, a humidity of 65%~70%, and a duration of 1.5 h~2.5 h; The second stage involves a temperature of 65℃~70℃, a humidity of 60%~65%, and a duration of 3.5 h~4.5 h. The third stage involves a temperature of 75℃~80℃, a humidity of 55%~60%, and a duration of 3.5 h~4.5 h.

[0049] According to an embodiment of this application, the segmented temperature-controlled fumigation treatment uses applewood smoke.

[0050] According to an embodiment of this application, the flow rate of the applewood smoke is 0.3 m / s to 0.5 m / s.

[0051] According to an embodiment of this application, rosemary extract is used for spraying during the second stage of the segmented temperature-controlled fumigation process.

[0052] According to an embodiment of this application, the solid content of the rosemary extract is 20% to 25%.

[0053] According to an embodiment of this application, the rosemary extract is obtained by extracting rosemary with ethanol.

[0054] According to an embodiment of this application, the rosemary is selected from rosemary powder.

[0055] According to an embodiment of this application, the rosemary powder is obtained by pulverizing fresh rosemary stems and leaves to a mesh size of 20-40.

[0056] According to an embodiment of this application, in the extraction process, the ratio of rosemary to ethanol is 1:(15~25) (g:mL).

[0057] According to an embodiment of this application, the extraction process is carried out at a temperature of 65°C to 75°C.

[0058] According to an embodiment of this application, the extraction process takes 1.5h to 2.5h.

[0059] According to an embodiment of this application, the extraction process is selected from reflux extraction.

[0060] According to embodiments of this application, the ethanol is selected from 70% to 80% ethanol.

[0061] According to an embodiment of this application, obtaining the rosemary extract further includes subjecting the extracted product to a second centrifugation process.

[0062] According to an embodiment of this application, the second centrifugation process is carried out at a speed of 3000 r / min to 4000 r / min for a time of 10 min to 15 min.

[0063] According to an embodiment of this application, the concentration of the rosemary extract is 0.1% to 0.2%.

[0064] According to an embodiment of this application, the time interval for the spraying treatment is 0.5h to 2h, and the spraying time for each time is 5min to 20min.

[0065] According to an embodiment of this application, the preparation method further includes sterilizing the cooked pork.

[0066] According to an embodiment of this application, the sterilization treatment is selected from low-temperature sterilization treatment.

[0067] According to an embodiment of this application, the temperature of the low-temperature sterilization treatment is 85℃~90℃, and the time is 15min~20min.

[0068] According to an embodiment of this application, peppermint leaf essential oil is applied to the surface of the cooked pork before the sterilization treatment.

[0069] According to an embodiment of this application, the concentration of the peppermint leaf essential oil is 0.1%.

[0070] According to an embodiment of this application, after applying peppermint leaf essential oil to the surface of the cooked pork and before the sterilization treatment, the pork coated with peppermint leaf essential oil is vacuum-packed, and the vacuum degree of the vacuum packaging is -0.1 MPa.

[0071] According to an embodiment of this application, after the low-temperature sterilization treatment, the pork that has undergone the low-temperature sterilization treatment is subjected to low-temperature refrigeration.

[0072] Beneficial effects: 1. The compound probiotics and natural extracts in the curing liquid of this application work synergistically to replace the color-developing and preservative functions of nitrite, resulting in ham with uniform color (a* value ≥ 18), rich flavor, and extended shelf life to more than 6 months (refrigerated at 0-4℃), thus avoiding quality imbalance. 2. The amount of nitrite in the ham prepared by this application is reduced by more than 85% compared with the traditional amount, and the residual amount of nitrosamine is controlled below 0.5 μg / kg, which is far below the national standard (≤3.0 μg / kg). Moreover, the inhibition rate of the whole process is ≥95%, which solves the problem of incomplete inhibition in the existing technology. 3. The ham preparation process of this application adopts multi-dimensional collaborative technology, with clear process parameters. It can be directly connected to the ham processing demonstration production line, has high industrial adaptability, does not require major equipment modification, and has controllable production costs, which meets the core requirements of the project "technology integration and demonstration application".

[0073] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0074] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which: Figure 1 This is a diagram illustrating the mechanism of action of the compound probiotics and natural extracts in the pickling liquid of this application to synergistically inhibit nitrosamines; Figure 2 This is a technical roadmap of the ham preparation method in Embodiment 1 of this application; Figure 3 The curves showing the change in nitrosamine content at different processing stages are shown for the hams prepared in the embodiments and comparative examples of this application. Detailed Implementation

[0075] The embodiments of this application are described in detail below. The embodiments described below are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0076] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Furthermore, in the description of this application, unless otherwise stated, "multiple" means two or more.

[0077] In this document, the terms “comprising” or “including” are open-ended expressions, meaning that they include the contents specified in this application but do not exclude other contents.

[0078] In this document, the terms “optionally,” “optionally,” or “optionally” generally refer to an event or condition that may, but may not, occur, and the description includes both cases in which the event or condition occurs and cases in which the event or condition does not occur.

[0079] This application discloses a curing solution for curing meat products, low-nitrite ham, and their preparation methods, which will be described in detail below.

[0080] Marinade for marinating meat products In a first aspect, this application provides a marinating solution for marinating meat products. According to an embodiment of this application, the marinating solution comprises, by total weight: Nitrite 0.01 g / kg~0.05 g / kg, salt 1.0 wt%~3.0 wt%, compound probiotic liquid 2 mL / kg~10 mL / kg, hawthorn-goji berry compound extract 1.0 wt%~2.0 wt%; The compound probiotic solution includes Pediococcus pentosacchari MJ11 and Lactobacillus pentosacchari GM09.

[0081] like Figure 1 As shown, in the pickling solution of this application, the compound probiotics can degrade nitrite through their nitrite reductase, while the polyphenols in the hawthorn-goji berry extract can inhibit nitrosamine synthesis. The synergistic effect of these two components enhances the inhibitory effect on nitrosamine synthesis. Furthermore, the compound probiotics and natural extracts can also replace the color-developing and preservative functions of nitrite. Therefore, the pickling solution of this application, with *Pediococcus pentosaceus* MJ11 and *Lactobacillus pentosaceus* GM09 compound probiotics as its core, combined with hawthorn-goji berry compound extract, can replace the function of nitrite, reduce the amount of nitrite used, and inhibit the formation of nitrosamines. Thus, the pickled meat products prepared using the above-mentioned pickling solution can reduce the amount of nitrite used, control the residual amount of nitrosamines, and ensure the color, flavor, and shelf life of the pickled meat products, thereby obtaining low-nitrite, high-quality pickled meat products.

[0082] Furthermore, by using the above-mentioned curing solution to cure ham, the resulting ham has a uniform color (a* value ≥ 18), a rich flavor, and a shelf life extended to more than 6 months (refrigerated at 0-4℃), thus avoiding quality imbalance.

[0083] According to embodiments of this application, the above-mentioned pickling liquid may further include at least one of the following technical features: According to the embodiments of this application, the viable counts of both *Pediococcus pentosaceus* MJ11 and *Lactobacillus pentosaceus* GM09 are ≥1×10⁻⁶. 9 The volume ratio of *Pediococcus pentosaceus* MJ11 to *Lactobacillus pentosaceus* GM09 is (1-3):1, for example, 1:1, 2:1, or 3:1. Therefore, the resulting compound probiotic solution can effectively degrade nitrite and reduce nitrite content during the marinating process of meat products.

[0084] According to embodiments of this application, the compound probiotic liquid further includes a protectant.

[0085] According to an embodiment of this application, the protective agent is selected from maltodextrin. Exemplarily, the concentration of the maltodextrin is 0.05%.

[0086] According to embodiments of this application, the solid content in the hawthorn-goji berry compound extract is 25 wt% to 30 wt%, for example, 25 wt%, 26 wt%, 27 wt%, 28 wt%, 29 wt%, 30 wt%, or any range between any two of these values.

[0087] According to embodiments of this application, the hawthorn-goji berry compound extract is obtained by reflux extraction of a mixture of hawthorn and goji berries with ethanol. The resulting hawthorn-goji berry compound extract contains a large amount of polyphenols, which can inhibit the synthesis of nitrosamines in cured meats and reduce the residual amount of nitrosamines in cured meat products.

[0088] According to embodiments of this application, the hawthorn and wolfberry are prepared in a mass ratio of (1~2):1, for example, 1:1, 1.5:1, or 2:1. The resulting hawthorn-wolfberry compound extract can further enhance the inhibitory effect on the synthesis of nitrosamines in cured meat.

[0089] According to embodiments of this application, the ethanol is selected from 70% ethanol. The resulting hawthorn-goji berry compound extract can further enhance the inhibitory effect on nitrosamine synthesis in cured meat.

[0090] According to embodiments of this application, the extraction-to-liquid ratio in the reflux extraction process is 1:(10~20) (g:mL), for example, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19, 1:20, or any range between two such ratios. This avoids the degradation of active ingredients in hawthorn and wolfberry, and the resulting hawthorn-wolfberry composite extract can further enhance the inhibitory effect on nitrosamine synthesis in cured meat.

[0091] According to embodiments of this application, the reflux extraction temperature for the reflux extraction process is 75℃~85℃, for example, 75℃, 76℃, 77℃, 78℃, 79℃, 80℃, 81℃, 82℃, 83℃, 84℃, 85℃, or any range between two such values. This avoids the degradation of the active ingredients in hawthorn and wolfberry, and the resulting hawthorn-wolfberry composite extract can further enhance the inhibitory effect on nitrosamine synthesis in cured meat.

[0092] According to embodiments of this application, obtaining the hawthorn-goji berry compound extract further includes: concentrating the reflux extraction product. This avoids the degradation of the active ingredients in hawthorn and goji berries, and the obtained hawthorn-goji berry compound extract can further enhance its inhibitory effect on the synthesis of nitrosamines in cured meat.

[0093] According to embodiments of this application, the concentration treatment temperature is ≤60°C. This avoids the degradation of active ingredients in hawthorn and wolfberry, and the resulting hawthorn-wolfberry composite extract can further enhance its inhibitory effect on nitrosamine synthesis in cured meat.

[0094] According to an embodiment of this application, prior to the concentration process, the reflux extraction product is subjected to a first centrifugation treatment. This avoids the degradation of the active ingredients in hawthorn and wolfberry, and the resulting hawthorn-wolfberry composite extract can further enhance its inhibitory effect on the synthesis of nitrosamines in cured meat.

[0095] According to an embodiment of this application, the rotation speed of the first centrifugation process is 3000 r / min to 5000 r / min (e.g., 3000 r / min, 4000 r / min, 5000 r / min), and the time is 10 min to 20 min (e.g., 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 16 min, 17 min, 18 min, 19 min, 20 min, or any range between any two points therein).

[0096] According to embodiments of this application, the curing liquid further comprises: 1.0 wt%~1.5 wt% white sugar and 0.1 wt%~0.5 wt% spices. White sugar provides a reducing environment, partially inhibiting the conversion of nitrite to nitrosamines; simultaneously, its metabolites can regulate the pH value of the meat, indirectly reducing the rate of nitrosamine formation. Spices (such as pepper and cinnamon) contain natural polyphenolic antioxidants, which can directly inhibit nitrosamine synthesis; at the same time, their antibacterial effect can reduce the conversion of nitrite by microorganisms. Therefore, the nitrite content can be further reduced, and the quality stability of the ham can be improved.

[0097] According to an embodiment of this application, the pickling liquid comprises, by total weight: The ingredients are: 0.03 g / kg to 0.05 g / kg nitrite, 2.5 wt% to 3.0 wt% salt, 5 mL / kg to 8 mL / kg compound probiotic solution, 1.2 wt% to 1.5 wt% hawthorn-goji berry compound extract, 1.0 wt% to 1.2 wt% white sugar, and 0.3 wt% to 0.5 wt% spices. Therefore, the cured meat products prepared using the above-mentioned curing solution can further reduce the amount of nitrite used, further control the residual amount of nitrosamines, and at the same time ensure the color, flavor, and shelf life of the cured meat products, thus obtaining cured meat products with low nitrite content and stable quality.

[0098] Low nitrite ham In a second aspect, this application proposes a low-nitrite ham. According to an embodiment of this application, the raw material for the ham includes pork and the curing liquid as described in any one of claims 1 to 3; The amount of the marinade added is 10kg to 15kg per 100kg of pork.

[0099] As previously mentioned, the compound probiotics in the pickling liquid described in the first aspect can degrade nitrite through the nitrite reductase they produce, and the polyphenols in the hawthorn-goji berry extract can inhibit the synthesis of nitrosamines. The synergistic effect of the two can enhance the inhibitory effect on the synthesis of nitrosamines. At the same time, the compound probiotics and natural extracts can also replace the color-developing and preservative functions of nitrites. With Pediococcus pentosacchariformis MJ11 and Lactobacillus pentosacchariformis GM09 compound probiotics as the core, combined with hawthorn-goji berry compound extract, it can replace the function of nitrites, reduce the amount of nitrites used, and inhibit the formation of nitrosamines.

[0100] Therefore, the amount of nitrite used in the ham prepared using the above-mentioned curing solution is reduced by more than 85% compared with the traditional process, and the residual amount of nitrosamine is controlled below 0.5μg / kg, which is far below the national standard (≤3.0μg / kg), and the inhibition rate of the whole process is ≥95%. At the same time, through the synergistic effect of compound probiotics and natural extracts, the color-developing and preservative functions of nitrite can be replaced, resulting in ham with uniform color (a* value ≥18), rich flavor, and a shelf life extended to more than 6 months (refrigerated at 0-4℃), avoiding quality imbalance.

[0101] The ham of this application can reduce the amount of nitrite used, control the residual amount of nitrosamine, and at the same time ensure the color, flavor and shelf life of the ham. It has the advantages of low nitrite and stable quality.

[0102] According to embodiments of this application, the ham may further include at least one of the following technical features: According to an embodiment of this application, the pork is selected from pre-treated meat.

[0103] According to an embodiment of this application, the pre-treated meat is obtained by: sequentially subjecting fresh pork to aging treatment; subjecting the aging-treated pork to ozone water sterilization treatment; and mixing an antioxidant with the ozone water sterilized pork. Thus, through the synergistic effect of ozone water sterilization and the composite antioxidant, the initial microbial load and lipid oxidation are reduced, thereby lowering the precursors for nitrosamine formation.

[0104] According to an embodiment of this application, the acid removal treatment is carried out by standing at 4°C for 8h to 15h (e.g., 8h, 9h, 10h, 11h, 12h, 13h, 14h, 15h or any range between two points).

[0105] According to embodiments of this application, the concentration of ozone water in the ozone water sterilization treatment is 0.8 mg / L to 1.2 mg / L, for example, 0.8 mg / L, 0.9 mg / L, 1.0 mg / L, 1.1 mg / L, 1.2 mg / L, or any range between two such values. This further enhances the sterilization effect of ozone water and reduces the formation of nitrosamines in ham.

[0106] According to an embodiment of this application, the spraying pressure of the ozone water in the ozone water sterilization treatment is 0.2 MPa to 0.3 MPa, and the spray uniformity is ≥90%. This further enhances the sterilization effect of the ozone water, reduces the formation of nitrosamines in the ham, and also avoids localized ozone residue.

[0107] According to embodiments of this application, the antioxidant is selected from tea polyphenols and vitamin E. This further enhances the antioxidant effect, reduces fat oxidation, and thus lowers the formation of nitrosamines in ham.

[0108] According to an embodiment of this application, the mass ratio of tea polyphenols to vitamin E is 1:(1~2). This further enhances the antioxidant effect, reduces fat oxidation, and thus lowers the formation of nitrosamines in ham.

[0109] According to an embodiment of this application, the amount of antioxidant added, based on the total weight of the fresh pork, is 0.05 wt% to 0.08 wt%, for example, 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, or any range between any two values ​​therein. This further enhances the antioxidant effect, reduces fat oxidation, and thus lowers the formation of nitrosamines in the ham.

[0110] According to an embodiment of this application, before the acid removal process, the fresh pork is defasciated and fat-removed, and cut into pieces.

[0111] According to an embodiment of this application, the weight of the meat chunk is 1.5 kg to 2.0 kg. Therefore, the meat chunk can be uniformly mixed with ozone water, antioxidants, and marinade, allowing the ozone water, antioxidants, and marinade to work repeatedly.

[0112] According to an embodiment of this application, after the ozone water sterilization treatment, the ozone water sterilization product is subjected to vacuum tumbling treatment, and the antioxidant is mixed with the pork after ozone water sterilization during the vacuum tumbling treatment.

[0113] According to the embodiments of this application, the vacuum degree of the vacuum tumbling process is -0.08 to -0.09 MPa, the rotation speed is 8 r / min to 10 r / min, and the time is 15 min to 20 min (e.g., 15 min, 16 min, 17 min, 18 min, 19 min, 20 min).

[0114] According to an embodiment of this application, the ham is obtained by curing pork with a curing solution.

[0115] According to an embodiment of this application, the marinating process includes: mixing the marinating liquid with pork and then letting it stand at 0℃~4℃ for 48 h~72 h. This ensures that the marinating liquid thoroughly marinates the pork, thus guaranteeing the effectiveness of the compound probiotics and hawthorn-goji berry extract in the marinating liquid.

[0116] According to an embodiment of this application, during the pickling process, the meat is turned over once every 10 to 12 hours (e.g., 10, 11, 12 hours).

[0117] According to an embodiment of this application, the preparation method further includes: The marinated pork is then washed. The cleaned pork is then cooked.

[0118] According to an embodiment of this application, the ripening process includes: The marinated pork is then dried. The dried pork is then subjected to segmented, temperature-controlled smoking. This segmented, temperature-controlled smoking process avoids a surge in nitrosamines caused by high temperatures, thereby further inhibiting nitrosamine formation.

[0119] According to an embodiment of this application, the surface moisture content of the dried pork is reduced to 45% to 50% (e.g., 45%, 46%, 47%, 48%, 49%, 50% or any range between two such values).

[0120] According to an embodiment of this application, the drying process is performed at a temperature of 45°C to 50°C (e.g., 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, or any two values ​​between these), a relative humidity of 75% to 80% (e.g., 75%, 76%, 77%, 78%, 79%, 80%, or any two values ​​between these), and a drying time of 8h to 10h (e.g., 8h, 9h, 10h, or any two values ​​between these).

[0121] According to an embodiment of this application, the surface moisture content of the pork after the segmented temperature-controlled smoking treatment is reduced to 38%~42% (e.g., 38%, 39%, 40%, 41%, 42% or any range between two such values).

[0122] According to an embodiment of this application, the conditions for the segmented temperature-controlled fumigation treatment are as follows: the first segment has a temperature of 55℃~60℃, a humidity of 65%~70%, and a time of 1.5 h~2.5 h; the second segment has a temperature of 65℃~70℃, a humidity of 60%~65%, and a time of 3.5 h~4.5 h; and the third segment has a temperature of 75℃~80℃, a humidity of 55%~60%, and a time of 3.5 h~4.5 h. The total time for the segmented temperature-controlled fumigation treatment is approximately 10 hours, with the first segment lasting approximately 0 h~2 h, the second segment approximately 2 h~6 h, and the third segment approximately 6 h~10 h.

[0123] According to an embodiment of this application, the segmented temperature-controlled fumigation treatment uses applewood smoke.

[0124] According to an embodiment of this application, the flow rate of the applewood smoke is 0.3 m / s to 0.5 m / s.

[0125] According to an embodiment of this application, rosemary extract is used for spraying during the second stage of the segmented temperature-controlled fumigation process. This allows the rosemary extract to further enhance the degradation effect of nitrosamines. In particular, the segmented combination of hawthorn-goji berry extract and rosemary extract further improves the inhibition and antioxidant effects against nitrosamines.

[0126] According to an embodiment of this application, the solid content of the rosemary extract is 20% to 25%.

[0127] According to an embodiment of this application, the rosemary extract is obtained by extracting rosemary with ethanol.

[0128] According to an embodiment of this application, the rosemary is selected from rosemary powder.

[0129] According to an embodiment of this application, the rosemary powder is obtained by crushing fresh rosemary stems and leaves.

[0130] According to an embodiment of this application, the rosemary powder is obtained by pulverizing fresh rosemary stems and leaves to a mesh size of 20-40.

[0131] According to embodiments of this application, in the extraction process, the ratio of rosemary to ethanol is 1:(15~25) (g:mL), for example, 1:15, 1:16, 1:17, 1:18, 1:19, 1:20, 1:21, 1:22, 1:23, 1:24, 1:25, or any range between two such ratios. This avoids degradation of the active ingredients in rosemary, and the obtained rosemary extract can further enhance the inhibitory effect on nitrosamine synthesis in cured meat.

[0132] According to an embodiment of this application, the extraction processing temperature is 65℃~75℃, for example 65℃, 66℃, 67℃, 68℃, 69℃, 70℃, 71℃, 72℃, 73℃, 74℃, 75℃ or any range between two points therein.

[0133] According to an embodiment of this application, the extraction processing time is 1.5h to 2.5h, for example, 1.5h, 1.6h, 1.7h, 1.8h, 1.9h, 20h, 2.1h, 2.2h, 2.3h, 2.4h, 2.5h, or a range between any two point values.

[0134] According to an embodiment of this application, the extraction process is selected from reflux extraction.

[0135] According to embodiments of this application, the ethanol is selected from 70% to 80% ethanol.

[0136] According to an embodiment of this application, obtaining the rosemary extract further includes subjecting the extracted product to a second centrifugation process.

[0137] According to an embodiment of this application, the rotation speed of the second centrifugation process is 3000 r / min to 4000 r / min, and the time is 10 min to 15 min (e.g., 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, or any range between any two points therein).

[0138] According to an embodiment of this application, the rosemary extract is obtained by the following method: Fresh rosemary stems and leaves were pulverized to 20-40 mesh and added to 70%-80% ethanol at a material-to-liquid ratio of 1:(15-25) (g:mL). The mixture was refluxed at 65℃-75℃ for 1.5-2.5 hours. After extraction, the mixture was centrifuged at 3000-4000 rpm for 10-15 minutes. The supernatant was then concentrated at ≤60℃ until the solid content reached 20%-25%, yielding the rosemary extract. This process can further enhance the degradation effect of rosemary extract on nitrosamines.

[0139] According to embodiments of this application, the concentration of the rosemary extract is 0.1% to 0.2%. This further enhances the degradation effect of the rosemary extract on nitrosamines.

[0140] According to an embodiment of this application, the time interval of the spraying treatment is 0.5h to 2h (e.g., 0.5h, 1.0h, 1.5h, 2.0h), and the spraying time for each time is 5min to 20min (e.g., 5min, 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20min).

[0141] According to an embodiment of this application, the preparation method further includes sterilizing the cooked pork.

[0142] According to an embodiment of this application, the sterilization treatment is selected from low-temperature sterilization treatment.

[0143] According to an embodiment of this application, the temperature of the low-temperature sterilization treatment is 85°C to 90°C (e.g., 85°C, 86°C, 87°C, 88°C, 89°C, 90°C or any range between two points therein), and the time is 15 min to 20 min (e.g., 15 min, 16 min, 17 min, 18 min, 19 min, 20 min or any range between two points therein).

[0144] According to an embodiment of this application, peppermint leaf essential oil is applied to the surface of the cooked pork before the sterilization treatment.

[0145] According to an embodiment of this application, the concentration of the peppermint leaf essential oil is 0.1%.

[0146] According to an embodiment of this application, after applying peppermint leaf essential oil to the surface of the cooked pork and before the sterilization treatment, the pork coated with peppermint leaf essential oil is vacuum-packed at a vacuum degree of -0.1 MPa. Thus, through the synergistic effect of peppermint leaf essential oil and vacuum packaging, the conversion of residual nitrite and microbial growth can be further inhibited, maintaining product stability.

[0147] According to an embodiment of this application, after the low-temperature sterilization treatment, the pork that has undergone the low-temperature sterilization treatment is subjected to low-temperature refrigeration.

[0148] Preparation method of low nitrite ham In a third aspect, this application proposes a method for preparing low-nitrite ham. According to embodiments of this application, the preparation method includes: The pork is cured with a curing solution to obtain the low-nitrite ham. The pickling solution, by total weight, comprises: Nitrite 0.01 g / kg~0.05 g / kg, salt 1.0 wt%~3.0 wt%, compound probiotic liquid 2 mL / kg~10 mL / kg, hawthorn-goji berry compound extract 1.0 wt%~2.0 wt%; The compound probiotic solution includes Pediococcus pentosacchari MJ11 and Lactobacillus pentosacchari GM09; The amount of the marinade added is 10kg to 15kg per 100kg of pork.

[0149] The preparation method of this application has high industrial adaptability and can be directly connected to the ham processing demonstration production line without major equipment modifications, and the production cost is controllable; moreover, the ham prepared has the advantages of low nitrite and stable quality.

[0150] According to embodiments of this application, the above preparation method may further include at least one of the following technical features: According to an embodiment of this application, the pork is selected from pre-treated meat.

[0151] According to an embodiment of this application, the pre-treated meat is obtained by: sequentially subjecting fresh pork to aging treatment; subjecting the aging-treated pork to ozone water sterilization treatment; and mixing an antioxidant with the ozone water sterilized pork. Thus, through the synergistic effect of ozone water sterilization and the composite antioxidant, the initial microbial load and lipid oxidation are reduced, thereby lowering the precursors for nitrosamine formation.

[0152] According to an embodiment of this application, the acid removal treatment is carried out by standing at 4°C for 8 to 15 hours (e.g., 8 hours, 9 hours, 10 hours, 11 hours, 12 hours, 13 hours, 14 hours, 15 hours or any range between two points).

[0153] According to embodiments of this application, the concentration of ozone water in the ozone water sterilization treatment is 0.8 mg / L to 1.2 mg / L, for example, 0.8 mg / L, 0.9 mg / L, 1.0 mg / L, 1.1 mg / L, 1.2 mg / L, or any range between two such values. This further enhances the sterilization effect of ozone water and reduces the formation of nitrosamines in ham.

[0154] According to an embodiment of this application, the spraying pressure of the ozone water in the ozone water sterilization treatment is 0.2 MPa to 0.3 MPa, and the spray uniformity is ≥90%. This further enhances the sterilization effect of the ozone water, reduces the formation of nitrosamines in the ham, and also avoids localized ozone residue.

[0155] According to embodiments of this application, the antioxidant is selected from tea polyphenols and vitamin E. This further enhances the antioxidant effect, reduces fat oxidation, and thus lowers the formation of nitrosamines in ham.

[0156] According to an embodiment of this application, the mass ratio of tea polyphenols to vitamin E is 1:(1~2). This further enhances the antioxidant effect, reduces fat oxidation, and thus lowers the formation of nitrosamines in ham.

[0157] According to an embodiment of this application, the amount of antioxidant added, based on the total weight of the fresh pork, is 0.05 wt% to 0.08 wt%, for example, 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, or any range between any two values ​​therein. This further enhances the antioxidant effect, reduces fat oxidation, and thus lowers the formation of nitrosamines in the ham.

[0158] According to an embodiment of this application, before the acid removal process, the fresh pork is defasciated and fat-removed, and cut into pieces.

[0159] According to an embodiment of this application, the weight of the meat chunk is 1.5 kg to 2.0 kg. Therefore, the meat chunk can be uniformly mixed with ozone water, antioxidants, and marinade, allowing the ozone water, antioxidants, and marinade to repeatedly exert their effects.

[0160] According to an embodiment of this application, after the ozone water sterilization treatment, the ozone water sterilization product is subjected to vacuum tumbling treatment, and the antioxidant is mixed with the pork after ozone water sterilization during the vacuum tumbling treatment.

[0161] According to an embodiment of this application, the vacuum degree of the vacuum tumbling process is -0.08 to -0.09 MPa, the rotation speed is 8 r / min to 10 r / min, and the time is 15 min to 20 min (e.g., 15 min, 16 min, 17 min, 18 min, 19 min, 20 min).

[0162] According to an embodiment of this application, the marinating process includes: mixing the marinating liquid with pork and then letting it stand at 0℃~4℃ for 48 h~72 h. This ensures that the marinating liquid thoroughly marinates the pork, thus guaranteeing the effectiveness of the compound probiotics and hawthorn-goji berry extract in the marinating liquid.

[0163] According to an embodiment of this application, during the pickling process, the meat is turned over once every 10 to 12 hours (e.g., 10 hours, 11 hours, 12 hours).

[0164] According to an embodiment of this application, the preparation method further includes: The marinated pork is then washed. The cleaned pork is then cooked.

[0165] According to an embodiment of this application, the ripening process includes: The marinated pork is then dried. The dried pork is then subjected to segmented, temperature-controlled smoking. This segmented, temperature-controlled smoking process avoids a surge in nitrosamines caused by high temperatures, thereby further inhibiting nitrosamine formation.

[0166] According to an embodiment of this application, the surface moisture content of the dried pork is reduced to 45% to 50% (e.g., 45%, 46%, 47%, 48%, 49%, 50% or any range between two such values).

[0167] According to an embodiment of this application, the drying process is performed at a temperature of 45°C to 50°C (e.g., 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, or any two values ​​between these), a relative humidity of 75% to 80% (e.g., 75%, 76%, 77%, 78%, 79%, 80%, or any two values ​​between these), and a drying time of 8h to 10h (e.g., 8h, 9h, 10h, or any two values ​​between these).

[0168] According to an embodiment of this application, the surface moisture content of the pork after the segmented temperature-controlled smoking treatment is reduced to 38%~42% (e.g., 38%, 39%, 40%, 41%, 42% or any range between two such values).

[0169] According to an embodiment of this application, the conditions for the segmented temperature-controlled fumigation treatment are as follows: the first segment has a temperature of 55℃~60℃, a humidity of 65%~70%, and a time of 1.5 h~2.5 h; the second segment has a temperature of 65℃~70℃, a humidity of 60%~65%, and a time of 3.5 h~4.5 h; and the third segment has a temperature of 75℃~80℃, a humidity of 55%~60%, and a time of 3.5 h~4.5 h. The total time for the segmented temperature-controlled fumigation treatment is approximately 10 hours, with the first segment lasting approximately 0 h~2 h, the second segment approximately 2 h~6 h, and the third segment approximately 6 h~10 h.

[0170] According to an embodiment of this application, the segmented temperature-controlled fumigation treatment uses applewood smoke.

[0171] According to an embodiment of this application, the flow rate of the applewood smoke is 0.3 m / s to 0.5 m / s.

[0172] According to an embodiment of this application, rosemary extract is used for spraying during the second stage of the segmented temperature-controlled fumigation process. This allows the rosemary extract to further enhance the degradation effect of nitrosamines. In particular, the segmented combination of hawthorn-goji berry extract and rosemary extract further improves the inhibition and antioxidant effects against nitrosamines.

[0173] According to an embodiment of this application, the solid content of the rosemary extract is 20% to 25%.

[0174] According to an embodiment of this application, the rosemary extract is obtained by extracting rosemary with ethanol.

[0175] According to an embodiment of this application, the rosemary is selected from rosemary powder.

[0176] According to an embodiment of this application, the rosemary powder is obtained by crushing fresh rosemary stems and leaves.

[0177] According to an embodiment of this application, the rosemary powder is obtained by pulverizing fresh rosemary stems and leaves to a mesh size of 20-40.

[0178] According to embodiments of this application, in the extraction process, the ratio of rosemary to ethanol is 1:(15~25) (g:mL), for example, 1:15, 1:16, 1:17, 1:18, 1:19, 1:20, 1:21, 1:22, 1:23, 1:24, 1:25, or any range between two such ratios. This avoids degradation of the active ingredients in rosemary, and the obtained rosemary extract can further enhance the inhibitory effect on nitrosamine synthesis in cured meat.

[0179] According to an embodiment of this application, the extraction processing temperature is 65℃~75℃, for example 65℃, 66℃, 67℃, 68℃, 69℃, 70℃, 71℃, 72℃, 73℃, 74℃, 75℃ or any range between two points therein.

[0180] According to an embodiment of this application, the extraction processing time is 1.5h to 2.5h, for example, 1.5h, 1.6h, 1.7h, 1.8h, 1.9h, 20h, 2.1h, 2.2h, 2.3h, 2.4h, 2.5h, or a range between any two point values.

[0181] According to an embodiment of this application, the extraction process is selected from reflux extraction.

[0182] According to embodiments of this application, the ethanol is selected from 70% to 80% ethanol.

[0183] According to an embodiment of this application, obtaining the rosemary extract further includes subjecting the extracted product to a second centrifugation process.

[0184] According to an embodiment of this application, the rotation speed of the second centrifugation process is 3000 r / min to 4000 r / min, and the time is 10 min to 15 min (e.g., 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, or any range between any two points therein).

[0185] According to an embodiment of this application, the rosemary extract is obtained by the following method: Fresh rosemary stems and leaves were pulverized to 20-40 mesh and added to 70%-80% ethanol at a material-to-liquid ratio of 1:(15-25) (g:mL). The mixture was refluxed at 65℃-75℃ for 1.5-2.5 hours. After extraction, the mixture was centrifuged at 3000-4000 rpm for 10-15 minutes. The supernatant was then concentrated at ≤60℃ until the solid content reached 20%-25%, yielding the rosemary extract. This process can further enhance the degradation effect of rosemary extract on nitrosamines.

[0186] According to embodiments of this application, the concentration of the rosemary extract is 0.1% to 0.2%. This further enhances the degradation effect of the rosemary extract on nitrosamines.

[0187] According to an embodiment of this application, the time interval of the spraying treatment is 0.5h to 2h (e.g., 0.5h, 1.0h, 1.5h, 2.0h), and the spraying time for each time is 5min to 20min (e.g., 5min, 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20min).

[0188] According to an embodiment of this application, the preparation method further includes sterilizing the cooked pork.

[0189] According to an embodiment of this application, the sterilization treatment is selected from low-temperature sterilization treatment.

[0190] According to an embodiment of this application, the temperature of the low-temperature sterilization treatment is 85°C to 90°C (e.g., 85°C, 86°C, 87°C, 88°C, 89°C, 90°C or any range between two points therein), and the time is 15 min to 20 min (e.g., 15 min, 16 min, 17 min, 18 min, 19 min, 20 min or any range between two points therein).

[0191] According to an embodiment of this application, peppermint leaf essential oil is applied to the surface of the cooked pork before the sterilization treatment.

[0192] According to an embodiment of this application, the concentration of the peppermint leaf essential oil is 0.1%.

[0193] According to an embodiment of this application, after applying peppermint leaf essential oil to the surface of the cooked pork and before the sterilization treatment, the pork coated with peppermint leaf essential oil is vacuum-packed at a vacuum degree of -0.1 MPa. Thus, through the synergistic effect of peppermint leaf essential oil and vacuum packaging, the conversion of residual nitrite and microbial growth can be further inhibited, maintaining product stability.

[0194] According to an embodiment of this application, after the low-temperature sterilization treatment, the pork that has undergone the low-temperature sterilization treatment is subjected to low-temperature refrigeration.

[0195] The following will explain the solution of this application with reference to embodiments. Those skilled in the art will understand that the following embodiments are for illustrative purposes only and should not be considered as limiting the scope of this application. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the art or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0196] Example 1: Preparation method of low nitrite ham The technical roadmap for ham preparation is as follows: Figure 2 As shown, the specific steps are as follows: 1. Raw material pretreatment: Select 100kg of fresh pork hind leg meat, remove tendons and fat, cut into 1.8kg pieces, and let stand at 4℃ for 12h to remove acid; spray with 1.0mg / L ozone water at 0.25MPa pressure for 2.5min, drain, and then vacuum tumble (vacuum degree -0.085MPa, speed 9r / min, time 18min), add 0.06% compound antioxidant (tea polyphenols: vitamin E=1:2), and keep at 4℃ for later use.

[0197] 2. Compound marinating: 2.1 Preparation of pickling solution: 0.04 g / kg nitrite, 2.8% salt, 6 mL / kg compound probiotic liquid, 1.3% hawthorn-goji berry compound extract, 1.1% white sugar, and 0.4% spices.

[0198] The preparation method of the compound probiotic liquid is as follows: Pediococcus pentosus MJ11 and Lactobacillus pentosus GM09 were inoculated into MRS medium and incubated statically at 37°C for 24 h. The cells were then collected by centrifugation and the viable count was adjusted to 1 × 10⁻⁶ with physiological saline. 9 The concentration of CFU / mL was then mixed at a volume ratio of 2:1, and 0.05% maltodextrin was added as a preservative. The mixture was stirred until homogeneous and then set aside for later use.

[0199] The method for extracting hawthorn-goji berry compound extract is as follows: Hawthorn and wolfberry were mixed at a mass ratio of 3:2 and extracted by reflux with 70% ethanol for 2 hours at a reflux extraction temperature of 80℃. The material-to-liquid ratio was 1:15 (g:mL). After extraction, the mixture was centrifuged at 4000r / min for 15min. The supernatant was collected and concentrated at a concentration temperature of ≤60℃ until the solid content was 25-30%. The mixture was then set aside for later use.

[0200] 2.2 Mix the marinade with the meat pieces pretreated in step 1, and marinate statically at 2℃ for 60 hours, turning them over every 12 hours.

[0201] 3. Segmented ripening: Pre-dry the marinated meat pieces from step 2 (48℃, 78% humidity, 8h) until the surface moisture content reaches 48%. Then, proceed with smoking and aging: Stage 1 (0-2h, 60℃, 68% humidity, applewood smoke, flow rate 0.4m / s); Stage 2 (2-6h, 68℃, 62% humidity, 0.15% rosemary extract atomized spray, once every 1h, 10min each time); Stage 3 (6-10h, 78℃, 58% humidity, constant temperature aging). Cool the smoked and aged meat pieces to room temperature until the surface moisture content reaches 40%.

[0202] 4. Post-processing and storage: Coat the surface of the cooked meat pieces in step 3 with 0.1% peppermint leaf essential oil, vacuum pack (-0.1MPa), sterilize at 88℃ for 18 minutes, cool to 4℃, and store at 0-4℃.

[0203] Example 2: Preparation method of low nitrite ham The difference from Example 1 lies in the pickling solution; everything else is the same. Pickling solution: 0.04 g / kg nitrite, 2.8% salt, 6 mL / kg compound probiotic solution, and 1.3% hawthorn-goji berry compound extract.

[0204] Example 3: Preparation method of low nitrite ham The difference from Example 1 is that the second stage of the smoking and curing process in the segmented curing is not subject to rosemary extract atomized spraying; all other aspects are the same.

[0205] Example 4: Preparation method of low nitrite ham The difference from Example 1 is that no compound antioxidant (tea polyphenols: vitamin E = 1:2, all other aspects are the same) is added during the raw material pretreatment.

[0206] Example 5: Preparation method of low nitrite ham The difference from Example 1 is that the composite antioxidant added during the raw material pretreatment is different. The composite antioxidant in this example only contains tea polyphenols, while the others are the same.

[0207] Example 6: Preparation method of low nitrite ham The difference from Example 1 is that the compound antioxidant added during the raw material pretreatment is different. The compound antioxidant in this example contains only vitamin E, while the others are the same.

[0208] Comparative Example 1: Method for preparing ham Traditional processing techniques (based on the traditional techniques of Xuanwei ham, combined with the common processing characteristics of other famous hams such as Jinhua ham): 1. Raw material selection: Select fresh hind legs of local free-range superior pig breeds (such as Xuanwei local pigs and Jinhua "Liangtouwu" pigs), with each leg weighing 6-8kg. Remove visible fascia but retain an appropriate amount of fat to ensure the leg shape is intact (shaped like a "pipa" or "bamboo leaf"), and the meat is firm and free of blood clots.

[0209] 2. Pre-treatment before curing: Place the pork hind leg in a cool and ventilated place (temperature 10 / 15℃, humidity 60% / 70%) and let it sit for 24 hours to allow the surface moisture to drain naturally; use traditional black salt (or non-iodized sea salt), put the salt in an iron pot and stir-fry it over low heat until cooked, then cool it to room temperature for later use (stir-frying the salt can improve the preservative effect and remove impurities).

[0210] 3. Multiple rounds of manual salting and curing: - First salting: Use 6.5~8kg of salt per 100kg of pork leg. First, evenly coat the ham skin with salt, then repeatedly rub the meat surface along the meat texture, focusing on adding salt to the joints, the center of the leg, and other areas to ensure that the salt granules adhere tightly. - Stacking and letting stand: Stack the salted hams with the skin down and the meat up in a ceramic jar or cement pool, with each layer spaced 5-8cm apart. Place a heavy object (such as a stone slab) on top to drain the blood and let stand for 3-5 days. - Subsequent salt replenishment: Salt is replenished for the second and third time on the 5th and 10th days respectively, with the amount of salt being halved each time. After each salt replenishment, the ham is re-stuffed. The total curing time is 15 / 20 days (Xuanwei ham) or 30 / 40 days (Heqing round ham). During this period, regular checks are conducted to prevent spoilage due to insufficient salt in certain areas.

[0211] 4. Sun-drying and preliminary air-drying: After curing, remove the ham and gently rinse off any remaining salt and blood with clean water. After draining, hang it in a cool, well-ventilated place under the eaves or on a special drying rack (such as in the Wumeng Mountains region of Xuanwei, where the average annual temperature is 13.3℃, ​​and there is plenty of sunshine and the air is dry). Sun-dry naturally for 10-15 days until the skin is dry and firm, turns waxy yellow or light red, and the surface moisture content drops to 55%-60%.

[0212] 5. Natural fermentation and maturation: After sun-drying, the ham is transferred to a dark, well-ventilated fermentation room (or natural environment) and hung to age for 6-12 months (Jinhua ham requires more than 5 months, while Nuodeng ham can be buried in a cellar for fermentation). During this period, the flavor transformation is completed by the action of microorganisms in the natural environment. During the fermentation process, the ham is turned over regularly to check whether green mold appears on the surface (in traditional processes, green mold is considered a normal sign of fermentation and can form a "green robe" protective layer). If black mold or off-odors appear, the ham is removed.

[0213] 6. Finished Product Processing: After fermentation, remove excess mold spots from the surface of the ham, wipe the skin with a clean cotton cloth, and apply a small amount of edible oil to delay oxidation; judge the quality of the ham by smelling the aroma through the "three-skewer method" (inserting bamboo skewers into the ham's heart, shank, and joints). The final product should have a waxy yellow or brownish-red skin, with a clear red and white cross-section, and the residual nitrite content is usually 15~30mg / kg (some traditional process products are close to the national standard limit of ≤30mg / kg).

[0214] Comparative Example 2: Method for preparing ham The difference from Example 1 is that the compound probiotic liquid in the pickling liquid is a single strain probiotic liquid group (only Pediococcus pentosus MJ11 is added, i.e., a single strain group). The amount of this single strain probiotic liquid group added is the same as the amount of compound probiotic liquid added, and everything else is the same.

[0215] Comparative Example 3: Methods for preparing ham The difference from Example 1 is that the marinade does not contain compound probiotic liquid, but everything else is the same.

[0216] Comparative Example 4: Methods for preparing ham The difference from Example 1 is that the hawthorn-goji berry compound extract in the pickling liquid is hawthorn extract, and the amount of hawthorn extract added is the same as that of the hawthorn-goji berry compound extract added. Everything else is the same.

[0217] Comparative Example 5: Method for preparing ham The difference from Example 1 is that the pickling solution does not contain hawthorn-goji berry compound extract, but everything else is the same.

[0218] Test example: The residual nitrite content in the hams prepared in Examples 1 to 6 was detected by the naphthylethylenediamine hydrochloride method (according to GB 5009.33-2016 "National Food Safety Standard - Determination of Nitrite and Nitrate in Food"). The residual amount of nitrosamines in the hams prepared in Examples 1 to 6 was detected by gas chromatography-mass spectrometry (according to GB 5009.26-2021 "National Food Safety Standard - Determination of N-nitrosamines in Food"). The color a* value of the hams prepared in Examples 1 to 6 was detected using a colorimeter method (according to GB / T 22287-2008 "Determination of Color of Animal and Vegetable Oils"). The flavor of the hams prepared in Examples 1 to 6 was scored using sensory evaluation standards (developed with reference to SB / T 10281-2017 "Chinese Ham" and in combination with the process characteristics of this application).

[0219] The results are shown in Table 1. The results showed that the residual nitrite and nitrosamine levels in the hams prepared in Examples 1-6 were significantly lower than those in the hams prepared in Comparative Examples 1-5. The color a* value and flavor score of the hams prepared in Examples 1-6 were significantly higher than those prepared in Comparative Examples 1-5. Furthermore, the hams prepared in Examples 1-6 showed no spoilage after being refrigerated at 0-4℃ for 6 months, and the nitrosamine content did not increase significantly. Specifically: The hams prepared in Examples 1-6 had nitrite residues below 10 mg / kg, nitrosamine residues below 0.5 μg / kg, color a* values ​​of 18.2-19.5 (all greater than 18), and flavor scores of 8.1-8.6 (all greater than 8.0, reaching the excellent level), with no significant increase in nitrosamine content. Specifically, the ham prepared in Example 1 had nitrite residues of 4.2 mg / kg, nitrosamine residues of 0.38 μg / kg, a color a* value of 19.2, a flavor score of 8.6 (out of 10), and showed no spoilage after 6 months of refrigeration at 0-4℃, with no significant increase in nitrosamine content.

[0220] However, the nitrite content in the ham prepared by Comparative Example 1 (conventional process) was 0.3 g / kg, which was significantly higher than that in the ham prepared by Examples 1-6 (nitrite residue was less than 10 mg / kg). Furthermore, the nitrosamine residue in the ham prepared by Comparative Examples 1-5 was significantly higher than that in the ham prepared by Examples 1-6. The control group (conventional process, nitrite 0.3 g / kg), the single strain group (only Pediococcus pentosaceus MJ11 added), and the single extract group (only hawthorn extract added) had other parameters consistent with Example 1. The results showed that the nitrosamine residue in Comparative Example 1 was 2.8 μg / kg, in Comparative Example 2 (single strain group) it was 1.2 μg / kg, in Comparative Example 4 (single extract group) it was 1.5 μg / kg, and in Example 1 of this application it was 0.38 μg / kg. Moreover, the color and flavor scores were higher than the control group.

[0221] The curves showing the change in nitrosamine content of the ham prepared in some embodiments and comparative examples of this application at different processing stages are shown below. Figure 2 .

[0222] Table 1

[0223] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0224] Although embodiments of this application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting this application. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of this application.

Claims

1. A marinating solution for marinating meat products, characterized in that, The pickling liquid comprises, by total weight: Nitrite 0.01 g / kg~0.05 g / kg, salt 1.0 wt%~3.0 wt%, compound probiotic liquid 2 mL / kg~10 mL / kg, hawthorn-goji berry compound extract 1.0 wt%~2.0 wt%; The compound probiotic solution includes Pediococcus pentosacchari MJ11 and Lactobacillus pentosacchari GM09.

2. The pickling liquid according to claim 1, characterized in that, The pickling solution meets one or more of the following conditions: 1) The solid content of the hawthorn-goji berry compound extract is 25 wt%~30 wt%; 2) The hawthorn-goji berry compound extract is obtained by reflux extraction of a mixture of hawthorn and goji berries with ethanol; 3) The viable counts of *Pediococcus pentosaceus* MJ11 and *Lactobacillus pentosaceus* GM09 are both ≥1×10⁻⁶. 9 CFU / mL, the volume ratio of Pediococcus pentosacchari MJ11 to Lactobacillus pentosacchari GM09 is (1~3):1; 4) The marinating liquid further comprises: 1.0 wt%~1.5 wt% white sugar and 0.1 wt%~0.5 wt% spices.

3. The pickling liquid according to claim 2, characterized in that, The pickling solution meets one or more of the following conditions: 1) The hawthorn and wolfberry are grown in a mass ratio of (1~2):1; 2) The ethanol mentioned is selected from 70% ethanol; 3) The ratio of extractant to liquid in the reflux extraction process is 1:(10~20) (g:mL); 4) The reflux extraction temperature for the reflux extraction process is 75℃~85℃; 5) Obtaining the hawthorn-goji berry compound extract further includes: concentrating the reflux extraction product; Optionally, the concentration treatment temperature is ≤60°C; Optionally, before the concentration process, the reflux extraction product is subjected to a first centrifugation process; Optionally, the first centrifugation process is carried out at a speed of 3000 r / min to 5000 r / min for a time of 10 min to 20 min; 6) The compound probiotic liquid further includes a protectant; Optionally, the protective agent is selected from maltodextrin; Optionally, the concentration of the maltodextrin is 0.05%; 7) The pickling liquid comprises, by total weight: Nitrite 0.03 g / kg~0.05 g / kg, salt 2.5 wt%~3.0 wt%, compound probiotic liquid 5 mL / kg~8 mL / kg, hawthorn-goji berry compound extract 1.2 wt%~1.5 wt%, white sugar 1.0 wt%~1.2 wt%, spices 0.3 wt%~0.5 wt%.

4. A low-nitrite ham, characterized in that, The raw materials for the ham include pork and the curing liquid according to any one of claims 1 to 3; The amount of the marinade added is 10kg to 15kg per 100kg of pork.

5. The ham according to claim 4, characterized in that, The ham is obtained by curing pork with a curing solution.

6. A method for preparing low-nitrite ham, characterized in that, include: The pork is cured with a curing solution to obtain the low-nitrite ham. The pickling solution, by total weight, comprises: Nitrite 0.01 g / kg~0.05 g / kg, salt 1.0 wt%~3.0 wt%, compound probiotic liquid 2 mL / kg~10 mL / kg, hawthorn-goji berry compound extract 1.0 wt%~2.0 wt%; The compound probiotic solution includes Pediococcus pentosacchari MJ11 and Lactobacillus pentosacchari GM09; The amount of the marinade added is 10kg to 15kg per 100kg of pork.

7. The ham according to claim 5 or the preparation method according to claim 6, characterized in that, The ham or preparation method may also satisfy one or more of the following conditions: 1) The pickling process includes: After mixing the marinade with the pork, let it stand at 0℃~4℃ for 48h~72h; Optionally, during the pickling process, the meat is turned over once every 10 to 12 hours; 2) Further includes: The marinated pork is then washed. The cleaned pork is then cooked. Optionally, the ripening process includes: The marinated pork is then dried. The dried pork is then subjected to segmented temperature-controlled smoking. Optionally, the surface moisture content of the pork after the drying process is reduced to 45%~50%; Optionally, the drying process is carried out at a temperature of 45°C to 50°C, a relative humidity of 75% to 80%, and a drying time of 8 to 10 hours. Optionally, the surface moisture content of the pork after the segmented temperature-controlled smoking treatment is reduced to 38%~42%; Optionally, the conditions for the segmented temperature-controlled fumigation treatment are as follows: The first stage has a temperature of 55℃~60℃, a humidity of 65%~70%, and a duration of 1.5h~2.5h. The second stage involves a temperature of 65℃~70℃, a humidity of 60%~65%, and a duration of 3.5 h~4.5 h. The third stage involves a temperature of 75℃~80℃, a humidity of 55%~60%, and a duration of 3.5 h~4.5 h. Optionally, the segmented temperature-controlled fumigation treatment uses applewood smoke. Optionally, the flow rate of the applewood smoke is 0.3 m / s to 0.5 m / s; Optionally, rosemary extract is used for spraying during the second stage of the segmented temperature-controlled fumigation process; Optionally, the solid content of the rosemary extract is 20% to 25%; Optionally, the rosemary extract is obtained by extracting rosemary with ethanol; Optionally, the rosemary is selected from rosemary powder; Optionally, the rosemary powder is obtained by pulverizing fresh rosemary stems and leaves to a mesh size of 20-40. Optionally, in the extraction process, the ratio of rosemary to ethanol is 1:(15~25) (g:mL). Optionally, the extraction process is carried out at a temperature of 65°C to 75°C. Optionally, the extraction process takes 1.5 to 2.5 hours. Optionally, the extraction process is selected from reflux extraction; Optionally, the ethanol is selected from 70% to 80% ethanol; Optionally, obtaining the rosemary extract further includes: subjecting the extraction product to a second centrifugation process; Optionally, the second centrifugation process is carried out at a speed of 3000 r / min to 4000 r / min for a time of 10 min to 15 min; Optionally, the concentration of the rosemary extract is 0.1% to 0.2%; Optionally, the time interval for the spraying treatment is 0.5h to 2h, and the spraying time for each time is 5min to 20min.

8. The ham or preparation method according to claim 7, characterized in that, The process further includes sterilizing the cooked pork. Optionally, the sterilization treatment is selected from low-temperature sterilization treatment; Optionally, the low-temperature sterilization treatment is performed at a temperature of 85°C to 90°C for a time of 15 min to 20 min. Optionally, peppermint oil is applied to the surface of the cooked pork before the sterilization process. Optionally, the concentration of the peppermint leaf essential oil is 0.1%; Optionally, after applying peppermint leaf essential oil to the surface of the cooked pork and before the sterilization treatment, the pork coated with peppermint leaf essential oil is vacuum-packed, and the vacuum degree of the vacuum packaging is -0.1 MPa. Optionally, after the low-temperature sterilization treatment, the pork that has undergone the low-temperature sterilization treatment is subjected to low-temperature refrigeration.

9. The ham according to any one of claims 4 to 8 or the preparation method according to any one of claims 6 to 8, characterized in that, The pork was selected from pre-treated meat; Optionally, the pre-treated meat is obtained in the following manner: Fresh pork is subjected to acid removal treatment in sequence; The pork that has undergone acid removal treatment is then subjected to ozone water sterilization. The antioxidant was mixed with the pork that had been sterilized with ozone water.

10. The ham or preparation method according to claim 9, characterized in that, The ham satisfies one or more of the following conditions: 1) The acid removal treatment was carried out by standing at 4℃ for 8 to 15 hours; 2) The concentration of ozone water in the ozone water sterilization treatment is 0.8 mg / L~1.2 mg / L; 3) The spraying pressure of the ozone water in the ozone water sterilization treatment is 0.2MPa~0.3MPa, and the spray uniformity is ≥90%; 4) The antioxidants mentioned are selected from tea polyphenols and vitamin E; Optionally, the mass ratio of tea polyphenols to vitamin E is 1:(1~2); 9) The amount of antioxidant added is 0.05 wt% to 0.08 wt% based on the total weight of the fresh pork. 8) Before the acid removal process, the fresh pork is dehisced and fat is removed, and then cut into pieces; Optionally, the weight of the meat chunks is 1.5-2.0 kg; 7) After the ozone water sterilization treatment, the ozone water sterilization product is subjected to vacuum tumbling treatment, and the antioxidant is mixed with the pork after ozone water sterilization treatment during the vacuum tumbling treatment. Optionally, the vacuum tumbling process is performed at a vacuum level of -0.08 to -0.09 MPa, a rotation speed of 8-10 r / min, and a time of 15 min to 20 min.

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