CN107198129A - A kind of sauced meat and preparation method thereof - Google Patents
A kind of sauced meat and preparation method thereof Download PDFInfo
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- CN107198129A CN107198129A CN201710509365.0A CN201710509365A CN107198129A CN 107198129 A CN107198129 A CN 107198129A CN 201710509365 A CN201710509365 A CN 201710509365A CN 107198129 A CN107198129 A CN 107198129A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 34
- 235000019542 Cured Meats Nutrition 0.000 claims abstract description 20
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 19
- 235000004279 alanine Nutrition 0.000 claims abstract description 19
- 239000003814 drug Substances 0.000 claims abstract description 19
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 17
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 17
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 238000002604 ultrasonography Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 239000011259 mixed solution Substances 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 239000012266 salt solution Substances 0.000 claims abstract description 8
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- 235000020279 black tea Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 244000061520 Angelica archangelica Species 0.000 claims description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 13
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 13
- 235000004347 Perilla Nutrition 0.000 claims description 13
- 239000001702 nutmeg Substances 0.000 claims description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 10
- 235000019082 Osmanthus Nutrition 0.000 claims description 10
- 241000333181 Osmanthus Species 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 244000124853 Perilla frutescens Species 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 230000001458 anti-acid effect Effects 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 14
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 13
- 238000007654 immersion Methods 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 241000498779 Myristica Species 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 241000229722 Perilla <angiosperm> Species 0.000 description 4
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of sauced meat and preparation method thereof.This method comprises the following steps：（1）Fresh meat, is cleaned, and smears fish sauce, is then placed in salt solution, is pickled at room temperature 4 ~ 5 days, obtain cured meat；（2）Chinese medicine is taken, is decocted, decoction is collected；Seasoning is taken again, and high-ranking officer's feed powder is broken and is mixed with decoction；（3）Cured meat is placed in step（2）In products therefrom, 50 ~ 80min of ultrasound then proceedes to immersion 2 ~ 3 days；（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in L alanine and ascorbic acid, 5 ~ 8h is soaked, 3 ~ 4h is soaked in black tea water, take out, then honey and vegetable oil is smeared successively pickling meat surface, toasts 5 ~ 10min, produce sauced meat.The sauced meat that the inventive method is prepared, is practically free of nitrite, and cholesterol is also significantly less than similar sauced meat, reduces edible risk.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of sauced meat and preparation method thereof.
Background technology
Sauced meat is that the class air-dried after pork is pickled with pungent and fragrant flavorings pickles class raw meat product, beautiful with color and luster
See, it is with rich flavor the characteristics of；It has long processing and edible history in China, and Suzhou spice-boiled pork just has in Northern Song Dynasty
Production, oneself has the history of five sexcentenaries so far.
But due to that can produce substantial amounts of nitrite during pickling, thus usually face that nitrite is exceeded to ask
Topic, meanwhile, sauced meat prepared by prior art, on the premise of refrigerator freezing is not put into, it is impossible to deposit the long time.
The content of the invention
For above-mentioned deficiency of the prior art, the present invention provides a kind of sauced meat and preparation method thereof, can effectively reduce sauce
The content of meat nitrite, the anti-corrosion of lifting sauced meat is guaranteed the quality performance.
A kind of preparation method of sauced meat, comprises the following steps：
（1）It is 1 to take lean to fat ratio:1 ~ 2 fresh meat, is cleaned, and smears the fish sauce for accounting for fresh meat weight 3 ~ 5%, is then placed on concentration
In 12% ~ 15% salt solution, to pickle at room temperature 4 ~ 5 days, cured meat is obtained；
（2）Weigh the Chinese medicine for accounting for fresh meat weight 5 ~ 10%, the water for adding 2 ~ 3 times of Chinese medicine weight soaks 2 ~ 3h, then decoct 3 ~
Decoction is collected in 5h, filtering；The seasoning for accounting for fresh meat weight 10 ~ 15% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
The Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5 ~ 1:0.2~0.8:0.5~0.8:0.5~1:0.6~1:0.8~1.5:0.8
~1；
The seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1 ~ 1.5:1~1.5:0.2~0.5:1~2:0.08~0.1；
（3）Cured meat is placed in step（2）In products therefrom, under 30 ~ 40KHz, 300 ~ 320W, 50 ~ 80min of ultrasound, then
Continue to soak 2 ~ 3 days；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, regulation solution ph is
2 ~ 3,5 ~ 8h is soaked, 3 ~ 4h is soaked in black tea water, is taken out, then honey and vegetable oil is smeared successively pickling meat surface,
60 ~ 80 DEG C of 5 ~ 10min of baking, produce sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 18 ~ 20:1.
Further, step（1）Middle fresh meat lean to fat ratio is 1:2, width is 5 ~ 8cm, and weight is 0.8 ~ 1kg.
Further, step（1）Middle brine strength is 15%.
Further, step（2）The middle root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5:
0.8:0.6:0.8:1:1.2:0.8。
Further, step（3）Middle ultrasound condition is 40KHz, 300W.
It is further right, step（4）The mol ratio of middle ALANINE and ascorbic acid is 20:1.
Further, step（4）Acid used in middle regulation ALANINE and ascorbic acid mixed solution pH is citric acid, described
PH value is 3.
Further, step（4）Middle vegetable oil is peanut oil, soya-bean oil, linseed oil, castor oil or rape seed oil.
The sauced meat that the above method is prepared.
Beneficial effects of the present invention are：
1st, concentration is used to be pickled for 15% salt solution to fresh meat, Chlorine in Solution sodium is diffused into fresh meat at this concentration
Speed it is most fast, lifting fresh meat in sodium chloride content, can tentatively make fresh meat that there is certain antibacterial effect；In addition, dense herein
Under degree, fresh meat microstructure is changed, and the muscle fibril in fresh meat produces lateral expansion, but muscle segment does not produce destruction,
When brine strength reaches 20% ~ 25%, the muscle segment in fresh meat is acutely destroyed, and influences the meat after pickling and mouthfeel, therefore,
Use concentration to be pickled for 15% salt solution to fresh meat, meat taste can not only be lifted, can also reach the salt content in fresh meat
Maximize, lift the anti-microbial property of fresh meat.
2nd, ALANINE and ascorbic acid can eliminate nitrite, when both are individually handled nitrite, disappear
Except rate is up to 40%, when ALANINE and ascorbic acid are using mol ratio as 20:During 1 ratio mixing, in the bar that pH value is 3
Under part, ALANINE solution and ascorbic acid solution form a kind of synergy, to the elimination factor of nitrite up to 90% with
On, the nitrite produced in sauced meat preparation process can be effectively eliminated, the edible risk of sauced meat is reduced.
3rd, ultrasonic under conditions of 300W, 40KHz, ultrasonic wave can make meat more loose in mechanism, soft, can
Effectively diffusion and infiltration of the lifting Chinese medicine active component and seasoning in cured meat, can also lift the mouthfeel and tenderness of meat；
In addition, under ultrasonication, the peptide bond fracture in cured meat in protein forms substantial amounts of free amino acid, substantially reduced
Salting period, further improves and pickles effect.
4th, in Chinese medicine the root of Dahurain angelica, nutmeg, cassia bark, dried orange peel, fructus amomi is respectively provided with the effect such as warm taste, the qi-regulating that helps digestion, meanwhile,
The nutrient composition content in sauced meat can be also lifted, strengthens the nutritive value of sauced meat；And perilla leaf can not only lift sauced meat fragrance, also
Effect with bactericidal, effectively can prevent sauced meat from going bad since inside, then the vegetable oil for coordinating sauced meat appearance to smear, by
Interior to outer isolation bacterium, extends the storage time of sauced meat, meanwhile, it can also lift the mouthfeel and fragrance of sauced meat.
5th, the Tea Polyphenols contained in black tea can effective cholesterol degradation, during sauced meat is prepared, be placed on red
Soaked in tea, cholesterol level in sauced meat can not only be reduced, sauced meat is carried a kind of tea perfume mouthfeel.
Embodiment
The embodiment to the present invention is described below, in order to which those skilled in the art understand this hair
It is bright, it should be apparent that the invention is not restricted to the scope of embodiment, for those skilled in the art,
As long as various change is in the spirit and scope of the present invention that appended claim is limited and is determined, these changes are aobvious and easy
See, all are using the innovation and creation of present inventive concept in the row of protection.
Embodiment 1
A kind of preparation method of sauced meat, comprises the following steps：
（1）It is 1 to take lean to fat ratio:1 fresh meat, is cut to width for 5 ~ 8cm, and weight is 0.8 ~ 1kg strip, is cleaned, and smear
The fish sauce of fresh meat weight 5% is accounted for, is then placed in the salt solution that concentration is 12%, is pickled at room temperature 5 days, obtain cured meat；
（2）The Chinese medicine for accounting for fresh meat weight 10% is weighed, the water immersion 3h of 3 times of Chinese medicine weight is added, then decocts 5h, filter,
Collect decoction；The seasoning for accounting for fresh meat weight 15% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
Wherein, Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 1:0.2:0.8:1:1:0.8:1.5:0.8；
Wherein, seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1.5:1.5:0.5:2:0.1；
（3）Cured meat is placed in step（2）In products therefrom, under 35KHz, 320W, ultrasonic 80min then proceedes to immersion 3
My god；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, adjusts molten with citric acid
Liquid pH value is 2, soaks 8h, 4h is soaked in black tea water, is taken out, and then smears honey and peanut successively pickling meat surface
Oil, 80 DEG C of baking 10min, produces sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 18:1.
Embodiment 2
A kind of preparation method of sauced meat, comprises the following steps：
（1）It is 1 to take lean to fat ratio:2 fresh meat, is cut to width for 5 ~ 8cm, and weight is 0.8 ~ 1kg strip, is cleaned, and smear
The fish sauce of fresh meat weight 3% is accounted for, is then placed in the salt solution that concentration is 15%, is pickled at room temperature 5 days, obtain cured meat；
（2）The Chinese medicine for accounting for fresh meat weight 8% is weighed, the water immersion 3h of 3 times of Chinese medicine weight is added, then decocts 4h, filter,
Collect decoction；The seasoning for accounting for fresh meat weight 15% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
Wherein, Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5:0.8:0.6:0.8:1:1.2:0.8；
Wherein, seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1: 1.5:0.2:1.4:0.08；
（3）Cured meat is placed in step（2）In products therefrom, under 40KHz, 300W, ultrasonic 60min then proceedes to immersion 3
My god；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, adjusts molten with citric acid
Liquid pH value is 3, soaks 8h, 4h is soaked in black tea water, is taken out, and then smears honey and peanut successively pickling meat surface
Oil, 65 DEG C of baking 10min, produces sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 20:1.
Embodiment 3
A kind of preparation method of sauced meat, comprises the following steps：
（1）It is 1 to take lean to fat ratio:2 fresh meat, is cut to width for 5 ~ 8cm, and weight is 0.8 ~ 1kg strip, is cleaned, and smear
The fish sauce of fresh meat weight 3% is accounted for, is then placed in the salt solution that concentration is 12%, is pickled at room temperature 5 days, obtain cured meat；
（2）The Chinese medicine for accounting for fresh meat weight 10% is weighed, the water immersion 3h of 3 times of Chinese medicine weight is added, then decocts 4h, filter,
Collect decoction；The seasoning for accounting for fresh meat weight 10% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
Wherein, Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5:0.8:0.6:0.8:1:1.2:0.8；
Wherein, seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1: 1.5:0.2:1.4:0.08；
（3）Cured meat is placed in step（2）In products therefrom, under 38KHz, 300W, ultrasonic 60min then proceedes to immersion 3
My god；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, adjusts molten with citric acid
Liquid pH value is 2, soaks 8h, 4h is soaked in black tea water, is taken out, and then smears honey and peanut successively pickling meat surface
Oil, 60 DEG C of baking 10min, produces sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 18:1.
Comparative example
Compared with Example 2, step（4）In lack immersion ALANINE and ascorbic acid mixed solution process, remaining system
Standby process is same as Example 2.
Detection
The sauced meat 20g that Example 1 ~ 3 and comparative example are prepared respectively, is smashed to pieces, under the same terms, according to national standard GB
5009.33-2010 detects its nitrite；Wherein, the gained sauced meat nitrite of embodiment 2 is almost 0, real
Apply and contain micro nitrite in example 1 and embodiment 3, and in the sauced meat that comparative example is prepared, content of nitrite surpasses
Go out national standard 30mg/kg regulation；Show, using the inventive method, effectively can remove or reduce sauced meat nitrite
Content, it is ensured that food security.
The sauced meat 20g that Example 1 ~ 3 and comparative example are prepared is distinguished again, is smashed to pieces, and under the same terms, detection is wherein
In cholesterol level, the gained sauced meat of embodiment 1 ~ 3, cholesterol level is below comparative example, wherein, with the gained sauced meat of embodiment 2
Cholesterol level is minimum, lower than cholesterol level in sauced meat obtained by comparative example by 32%.
Claims (9)
1. a kind of preparation method of sauced meat, it is characterised in that comprise the following steps：
（1）It is 1 to take lean to fat ratio:1 ~ 2 fresh meat, is cleaned, and smears the fish sauce for accounting for fresh meat weight 3 ~ 5%, is then placed on concentration
In 12% ~ 15% salt solution, to pickle at room temperature 4 ~ 5 days, cured meat is obtained；
（2）Weigh the Chinese medicine for accounting for fresh meat weight 5 ~ 10%, the water for adding 2 ~ 3 times of Chinese medicine weight soaks 2 ~ 3h, then decoct 3 ~
Decoction is collected in 5h, filtering；The seasoning for accounting for fresh meat weight 10 ~ 15% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
The Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5 ~ 1:0.2~0.8:0.5~0.8:0.5~1:0.6~1:0.8~1.5:0.8
~1；
The seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1 ~ 1.5:1~1.5:0.2~0.5:1~2:0.08~0.1；
（3）Cured meat is placed in step（2）In products therefrom, under 30 ~ 40KHz, 300 ~ 320W, 50 ~ 80min of ultrasound, then
Continue to soak 2 ~ 3 days；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, regulation solution ph is
2 ~ 3,5 ~ 8h is soaked, 3 ~ 4h is soaked in black tea water, is taken out, then honey and vegetable oil is smeared successively pickling meat surface,
60 ~ 80 DEG C of 5 ~ 10min of baking, produce sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 18 ~ 20:1.
2. the preparation method of sauced meat according to claim 1, it is characterised in that step（1）Described in fresh meat lean to fat ratio be
1:2, width is 5 ~ 8cm, and weight is 0.8 ~ 1kg.
3. the preparation method of sauced meat according to claim 1, it is characterised in that step（1）Described in brine strength be
15%。
4. the preparation method of sauced meat according to claim 1, it is characterised in that step（2）Described in Chinese medicine account for fresh meat
The 8% of weight；Wherein, the weight ratio of the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi is 0.5:0.8:0.6:0.8:
1:1.2:0.8。
5. the preparation method of sauced meat according to claim 1, it is characterised in that step（3）Described in ultrasound condition be
40KHz、300W。
6. the preparation method of sauced meat according to claim 1, it is characterised in that step（4）Described in ALANINE and anti-
The mol ratio of bad hematic acid is 20:1.
7. the preparation method of sauced meat according to claim 1, it is characterised in that step（4）It is middle to adjust ALANINE and anti-
Acid used in bad hematic acid mixed solution pH is citric acid, and the pH value is 3.
8. the preparation method of sauced meat according to claim 1, it is characterised in that step（4）Described in vegetable oil be peanut
Oil, soya-bean oil, linseed oil, castor oil or rape seed oil.
9. the sauced meat that the preparation method described in any one of claim 1 ~ 8 is prepared.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110250446A (en) * | 2019-07-24 | 2019-09-20 | 河南牧业经济学院 | A method for reducing nitrite content in sauced meat products |
| CN113115913A (en) * | 2021-05-31 | 2021-07-16 | 成都大学 | Method for making fish-flavored fermented meat |
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| CN102266070A (en) * | 2011-07-12 | 2011-12-07 | 重庆智延科技发展有限公司 | Low nitrite preserved pork and preparation method thereof |
| CN105767761A (en) * | 2014-12-22 | 2016-07-20 | 衣晓欢 | Instant marinated sea snail meat processing method |
| CN105639488A (en) * | 2015-12-31 | 2016-06-08 | 傅宏 | Sauced meat and manufacturing method thereof |
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| CN110250446A (en) * | 2019-07-24 | 2019-09-20 | 河南牧业经济学院 | A method for reducing nitrite content in sauced meat products |
| CN113115913A (en) * | 2021-05-31 | 2021-07-16 | 成都大学 | Method for making fish-flavored fermented meat |
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