CN101606723B - High dietary-fiber restructured poultry product and preparation method thereof - Google Patents

Abstract

The invention relates to a processing method of a low-fat, high dietary fiber recombined poultry product. The poultry meat product of the present invention comprises lean poultry meat, poultry meat skin, corn bran, auxiliary material and water; Salt, reducing the amount of salt used, adding corn bran and carrageenan, combined with the segmented heating and cooking process, to process low-fat, rich in dietary fiber (fat content ≤ 10%, insoluble dietary fiber content ≥ 10%) 4%), minced poultry meat products with good flavor and texture quality. The processing method can be industrialized on the basis of the existing mince meat product processing process and equipment; the poultry meat food and the processing method thereof not only enrich the variety of poultry meat food, but also enhance the health care function of the poultry meat product; It also provides a new way for the deep processing of poultry raw materials.

Description

High dietary fiber recombined poultry meat product and processing method thereof

technical field

The invention relates to a poultry food and a processing method.

Background technique

Poultry meat is a high-protein, low-fat, low-cholesterol food, and it is an excellent raw material for developing high-quality meat products. At present, my country's poultry meat products are mainly concentrated in whole or divided special flavor products such as sauce, marinated, pickled, roasted, etc., and there are few functional products. With the rapid development of the economy and the progress of society, consumers' health awareness is constantly increasing, and meat products with functions, convenience, nutrition and safety have become the development direction of meat industry products. The development of new poultry food and its production technology is of positive significance to the development of the traditional meat industry and the satisfaction of social needs.

Studies have shown that dietary fiber has a variety of physiological functions. For example, it can reduce the incidence of gastric cancer, colon cancer, diabetes, hypertension, coronary heart disease, etc., prevent obesity, promote gastrointestinal motility, prevent and treat constipation, and remove exogenous harmful substances. Dietary fiber is known as the "seventh largest nutrient". Corn bran is a main by-product of corn starch processing industry. It is rich in resources and safe to eat. It is a high-quality raw material for preparing dietary fiber. Adding refined corn bran to meat products can prepare edible safe functional meat products.

According to product quality requirements, compounding and recombining cut meat is an effective way to develop meat products with various structures, texture characteristics, flavors and functions. Effective compounding of poultry meat and skin, combined with technology and auxiliary materials, can design poultry food with various shapes, flavors, different physiological functions and texture characteristics to meet the growing market demand.

Contents of the invention

In order to enrich the variety of poultry meat food, develop functional poultry meat food, improve the value-added level of poultry meat resource processing, and promote human health, the invention provides a high dietary fiber recombined poultry meat product and a processing method thereof.

Concrete technical scheme of the present invention is as follows:

High dietary fiber recombined poultry meat products, including the following raw materials in parts by weight:

Lean poultry meat 65-70, poultry skin 4-8, corn bran 6-12, auxiliary materials 9-11, water 12-15;

The auxiliary materials include the following raw materials in parts by weight: 1.5-2.5 parts by weight of table salt, 0.15-0.2 parts of food-grade trisodium phosphate, 0.2-0.3 parts of food-grade carrageenan, 2-5 parts of soybean protein isolate, 2-3 parts of rice wine, and 1.5-2.0 parts of spice seasoning. .

A processing method for high dietary fiber recombined poultry meat products, comprising the following steps:

A, crushing corn bran, washing with water, drying at 60°C for 4-6 hours, and then crushing to below 80 mesh to obtain fine corn bran with an insoluble dietary fiber content of more than 80%;

B. Squeeze lean poultry meat and poultry skin into mince respectively, and mix them; then add the prepared fine corn bran, auxiliary materials and water, chop and mix evenly in an environment of 0-10°C to obtain mixed minced meat;

C. Make the mixed minced meat into pellets or other shapes, and cook for 20 to 40 minutes in a two-stage heating and cooking process to obtain a cooked product;

D. Quickly air-cool the cooked product to a central temperature below 8°C, pack it; freeze it at -18°C to obtain a high dietary fiber recombined food.

The lean poultry meat is skinless and boneless chicken, duck and goose.

The poultry skin is chicken skin, duck skin, goose skin.

The spicy seasoning includes more than 4 kinds of ginger powder, garlic powder, chili powder, black pepper powder, Chinese prickly ash powder, cinnamon powder and five-spice powder.

The two-stage heating and cooking process includes first cooking at 65-75°C for 15-30 minutes, and then cooking at 90-95°C for 5-15 minutes.

The high dietary fiber recombined poultry food of the present invention meets the following quality requirements:

Protein content: ≥14%.

Dietary fiber content: 4% to 8%.

Fat content: ≤10%.

Moisture content: ≤70%.

Use of additives: in line with the requirements of the "Hygienic Standards for the Use of Food Additives" (GB 2760-2007).

Appearance: The shape can be designed in various forms according to requirements (such as: pill, column, block); uniform color, no impurities; smooth and flat surface.

Odor: It has the unique meat and corn aroma of corresponding poultry meat varieties, without peculiar smell.

Taste: It has the inherent taste of poultry meat, moderately salty; elastic, moderately soft and hard.

The invention utilizes corn bran, a by-product of the corn starch processing industry, to develop a functional poultry food with a low-fat content of ≤10% and an insoluble dietary fiber content of ≥4%, which conforms to the development direction of meat products and can improve the structure of traditional poultry food , to promote human health; adding plant-based soybean protein isolate can increase the protein content in the product and improve the protein composition structure, and the use of carrageenan and trisodium phosphate can improve the water retention and texture properties of the product; the poultry meat and poultry skin Segmentation and effective compounding are conducive to the formation of poultry food with various flavors, different fat content and texture characteristics.

In addition, the new process of combining low-temperature chopping and two-stage cooking and ripening in the process technology of the present invention is beneficial to improve the uniformity of mixed minced meat, promote the dissolution of salt-soluble protein, speed up the curing time, and prepare meat with a quality similar to that of low-temperature meat. cooked meat products, and the process technology is easy to industrialize, and will have a positive impact on promoting the technological progress of my country's traditional poultry food processing industry.

Detailed ways

Example 1

Ingredients: 67 grams of skinless duck meat, 8 grams of duck skin, 6 grams of corn bran, 9.4 grams of auxiliary materials, 15 grams of ice water;

The auxiliary materials are: 2 grams of soybean protein isolate, 2.0 grams of salt, 0.25 grams of carrageenan, 0.15 grams of trisodium phosphate, 3 grams of rice wine, 2 grams of spicy seasoning, that is, appropriate amount of garlic powder, ginger powder, black pepper powder, pepper powder , cinnamon powder.

processing method:

The corn bran is crushed, washed with water, dried at 60 DEG C for 4-6 hours, and then crushed to below 80 mesh to obtain fine corn bran with an insoluble dietary fiber content of more than 80%.

Grind the duck meat and duck skin separately, mix them; add the prepared fine corn bran, auxiliary materials and ice water, chop and mix for 15 minutes in a low temperature environment of 0-10°C; take it out, stir and mix again, and make it into a pellet. Cook for 20 minutes in a two-stage heating method, that is, first cook at 70°C for 15 minutes, and then cook at 95°C for 5 minutes to obtain a mature product; quickly air-cool the mature product to a center temperature below 8°C, pack it, and store it in a freezer at -18°C , promptly obtain the high dietary fiber duck meat food that meets the following quality requirements.

Protein content: ≥15%,

Dietary fiber content: ≥4%,

Fat content: 9.5%,

Moisture content: ≤70%,

Appearance: The shape can be designed in various forms according to requirements (such as: pellet, column, block); uniform color, no impurities; smooth and flat surface.

Smell: There are duck and corn flavors, no peculiar smell.

Taste: moderately salty; elastic, moderately soft and hard.

Example 2

Recipe: 70 grams of skinless chicken, 4 grams of chicken skin, 8 grams of corn bran, 11 grams of auxiliary materials, and 13 grams of ice water.

Among them, auxiliary materials: 5 grams of soybean protein isolate, 1.5 grams of salt, 0.3 grams of carrageenan, 0.2 grams of trisodium phosphate, 2 grams of rice wine, 2 grams of spicy seasonings, that is, appropriate amount of chili powder, garlic powder, ginger powder, and five-spice powder.

Processing method: Except adopting the ripening process of boiling at 65 DEG C for 30 minutes and then boiling at 95 DEG C for 5 minutes and heating for 35 minutes, other processing methods are the same as in Example 1.

The resulting product is about 18% protein content, lower than 8% fat content, high dietary fiber chicken food with chicken flavor, and other quality indicators are the same as Example 1.

Example 3

Ingredients: 65 grams of skinless duck meat, 5 grams of duck skin, 12 grams of corn bran, 8.95 grams of auxiliary materials, 12 grams of ice water;

Wherein auxiliary material is: salt 2.5 grams, carrageenan 0.3 gram, all the other auxiliary materials are with example 1.

Processing method: except adopting the slaking process of two-stage boiling and heating for 25 minutes, which is boiled at 70°C for 20 minutes and then boiled at 95°C for 5 minutes, other processing methods are the same as in Example 1.

The protein content of the product obtained is about 14.5%, the dietary fiber content is 8%, and the fat content is lower than 7.5%. Other quality indicators are the same as in Example 1.

Example 4

Ingredients: 68 grams of peeled goose, 7 grams of goose skin, 6 grams of corn bran, 11 grams of auxiliary materials, 14 grams of ice water;

Accessories: 2.5 grams of soybean protein isolate, 2.5 grams of salt, 0.2 grams of carrageenan, 0.15 grams of trisodium phosphate, 3 grams of rice wine, 2.5 grams of spicy seasoning, that is, appropriate amount of chili powder, garlic powder, ginger powder, five-spice powder, pepper powder ; Plus 0.15 grams of monosodium glutamate.

Processing method: except adopting the ripening process of boiling at 75°C for 25 minutes and then boiling at 90°C for 15 minutes for 40 minutes, other processing methods are the same as in Example 1.

The resulting product is a high dietary fiber goose food with a protein content of 15.5%, a fat content lower than 7.5%, and a goose aroma and fresh spicy taste. Other quality indicators are the same as in Example 1.

Claims (4)

1. high dietary-fiber reorganization birds meat products is characterized in that comprising the raw material of following weight portion:

Thin poultry 65～70, poultry skin 4～8, corn bran 6～12, auxiliary material 9～11, water 12～15;

Described auxiliary material comprises the raw material of following weight portion: salt 1.5～2.5, food grade phosphoric acid trisodium 0.15～0.2, food-grade carragheen 0.2～0.3, soybean protein isolate 2～5, yellow rice wine 2～3, pungent and fragrant flavorings 1.5～2.0;

The processing method of high dietary-fiber reorganization birds meat products comprises following operating procedure:

A, with corn bran pulverize, washing, 60 ℃ of dryings 4～6 hours, be crushed to again below 80 orders, obtain the thin corn bran of insoluble diedairy fiber content more than 80%;

B, thin poultry and poultry skin twisted respectively make gruel, mix; Add made thin corn bran, auxiliary material and water again, in 0～10 ℃ of environment, cut and mix mixing, must mix meat gruel;

C, will mix meat gruel and make the ball shape, and adopt two-part heating and cooking curing process boiling 20～40 minutes, the slaking product; Described two-part heating and cooking curing process boiled 5～15 minutes with 90～95 ℃ for boiling 15～30 minutes with 65～75 ℃ earlier again;

D, the slaking product are fast air-cooled to central temperature below 8 ℃, packing;-18 ℃ of cold storage promptly obtain high dietary-fiber reorganization birds meat products.

2. high dietary-fiber reorganization birds meat products according to claim 1 is characterized in that: chicken, duck, the goose of described thin poultry for removing the peel and boning.

3. high dietary-fiber reorganization birds meat products according to claim 1, it is characterized in that: described poultry skin is chicken skin, duck skin, goose skin.

4. high dietary-fiber reorganization birds meat products according to claim 1 is characterized in that:

Described pungent and fragrant flavorings comprise in ginger powder, garlic powder, chilli powder, black pepper, zanthoxylum powder, ground cinnamon and the five-spice powder more than 4 kinds.