CN117717146A - Preparation process and determination method of dried meat based on Maillard reaction - Google Patents

Abstract

The invention provides a preparation process and measurement method for dried meat based on Maillard reaction, which includes the following steps: S1. Mix sugar and protein in 1:3-3:1 with water 1.5-2.5 times the weight of sugar to prepare A mixed solution of a specific concentration; S2, select the lean pork front and rear legs and tenderloins, and cut them into thin slices with a thickness of 2-3mm; S3, add the ingredients prepared in S1 to the thin slices prepared in S2 in proportion , then add the marinade in proportion, and then place it in the marinade machine for mixing and marinating. The stirring and marinating time is 10-30 minutes. The temperature set by the marinade machine is 20°C; S4, marinate in S3 The finished thin slices of meat are taken out of the screening stall and then baked through the baking equipment. The baking equipment is preheated to 180°C, and then the marinated thin slices of meat are put into the baking equipment; in the present invention, the Maillard of the mixed solution is used. The reactant replaces nitrite to develop color in the meat, ensuring the stability of the color of the meat products and improving the flavor of the butcher shop.

Description

Preparation process and determination method of dried meat based on Maillard reaction

Technical field

The invention relates to the technical field of meat product processing, and in particular to a preparation process and measurement method of dried meat based on Maillard reaction.

Background technique

Dehydration and drying of meat products is the earliest human processing and storage method of meat. In particular, my country's dried meat, dried meat, and floss have the characteristics of relatively simple processing methods, easy storage and transportation, convenient consumption, and unique flavor.

The currently available technologies for nitrate-free color development of meat products include carbon monoxide color development, dinitrosyl heme color development, instant dry egg yolk powder color development, monascus pigment color development, ethyl maltol and ferric citrate color development. color, etc., there are problems such as being unsuitable for dried meat products or having unstable color and poor flavor, and excessive use of additives leads to a reduction in the taste and nutritional value of dried meat. Therefore, a meat based on the Maillard reaction is proposed. Preparation process and determination method of preserved fruits.

Contents of the invention

In view of this, embodiments of the present invention hope to provide a meat jerky preparation process and measurement method based on the Maillard reaction, so as to solve or alleviate the technical problems existing in the prior art, and at least provide a useful option.

The technical solution of the embodiment of the present invention is implemented as follows: a process for preparing dried meat based on Maillard reaction, including the following steps:

S1. Mix 1:3-3:1 sugar and protein with 1.5-2.5 times the weight of sugar in water to prepare a mixed solution with a specific concentration;

S2. Select the lean meat from the front and rear legs of the pig and the tenderloin, and cut into thin slices with a thickness of 2-3mm;

S3. Add the meat prepared in S1 to the thin meat slices prepared in S2 in proportion, then add the marinade in proportion, and then place it in the marinade machine for mixing and marinating. The stirring and marinating time is 10-30 minutes. , the temperature set by the marinade machine is 20℃;

S4. Take out the marinated thin meat slices in S3 and bake them through the baking equipment. The baking equipment is preheated to 180°C. Then put the marinated thin meat slices into the baking equipment and bake for 15 minutes. After 10 minutes, brush a layer of honey on the surface of the thin meat slices and sprinkle with white sesame seeds and bake for 40 minutes. After baking, you will get a butcher shop. You need to ensure that the moisture content of the butcher shop reaches 10%-15%.

In some embodiments, in S1, the sugar is any one or more combinations of disaccharides, five-carbon sugars and six-carbon sugars, and the protein is soy protein isolate.

In some embodiments, in S2, the amount of the mixed solution is 1.5%-2% of the total weight of the thin meat slices.

In some embodiments, in S2, the amount of auxiliary materials is 10%-30% of the total weight of the meat.

In some embodiments, in S2, the proportion of marinating ingredients is 4 cooking wine, 10 light soy sauce, 1 black pepper, 3 sugar, 1 salt, 2 egg liquid, 1 MSG, 3 spices, and D-sodium erythorbate. 0.5, white sugar 1 and sodium lactate 0.8.

In some embodiments, in S3, the rotation speed of the marinade machine is 30 r/min.

A method for measuring dried meat based on the Maillard reaction. The processed meat must pass physical and chemical inspection and microbiological inspection in sequence. In the physical and chemical inspection, the nitrite content of p-aminobenzene sulfonic acid colorimetric method does not exceed 0.03g/1000g;

Microbiological test: The total bacterial colony index value shall not be greater than 30,000cfu/g, and the coliform index value of dried meat products shall not be greater than 30 MPN/100g.

Due to the adoption of the above technical solutions, the embodiments of the present invention have the following advantages:

The present invention uses the Maillard reactant of a mixed solution to replace nitrite to develop color in the preserved meat, ensuring the stability of the preserved meat products or color, improving the flavor of the butcher shop, reducing the use of additives, and improving the taste and nutritional value of the preserved meat.

The above summary is for illustration purposes only and is not intended to be limiting in any way.

Detailed ways

In the following, only certain exemplary embodiments are briefly described. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the invention.

It should be noted that the terms "first", "second", "symmetry", "array", etc. are only used for the purpose of distinguishing description from position description, and cannot be understood as indicating or implying relative importance or implicitly indicating what is indicated. The number of technical features. Therefore, those defining features such as "first" and "symmetry" may explicitly or implicitly include one or more of these features; similarly, for a certain feature that is not defined in the form of "two", "three", etc. When limiting the quantity of some features, it should be noted that the feature also explicitly or implicitly includes one or more feature quantities;

In the present invention, unless otherwise clearly stated and limited, terms such as "installation", "connection" and "fixing" should be understood in a broad sense; for example, it can be a fixed connection, a detachable connection, or an integral molding; It can be a mechanical connection, a direct connection, a welding connection, or an indirect connection through an intermediate medium. It can be an internal connection between two components or an interactive relationship between two components.

Embodiment 1

A process for preparing dried meat based on Maillard reaction, including the following steps:

S1. Mix 1:3 sugar and protein with 1.5 times the weight of sugar in water to prepare a mixed solution with a specific concentration;

S2. Select the lean meat from the front and rear legs of the pig and the tenderloin, and cut into thin slices with a thickness of 2-3mm;

S3. Add the meat prepared in S1 to the thin meat slices prepared in S2 in proportion, then add the marinade in proportion, and then place it in the marinade machine for mixing and marinating. The stirring and marinating time is 10-30 minutes. , the temperature set by the marinade machine is 20℃;

S4. Take out the marinated thin meat slices in S3 and bake them through the baking equipment. The baking equipment is preheated to 180°C. Then put the marinated thin meat slices into the baking equipment and bake for 15 minutes. After 10 minutes, brush a layer of honey on the surface of the thin meat slices and sprinkle with white sesame seeds and bake for 40 minutes. After baking, you will get a butcher shop. You need to ensure that the moisture content of the butcher shop reaches 10%.

In this embodiment, specifically, in S1, the sugar is any one or more combinations of disaccharides, five-carbon sugars and six-carbon sugars, and the protein is soybean protein isolate.

In this embodiment, specifically, in S2, the amount of mixed solution is 1.5% of the total weight of the thin meat slices.

In this embodiment, specifically, in S2, the amount of auxiliary materials is 10% of the total weight of the meat.

In this embodiment, specifically, in S2, the proportion of pickling ingredients is cooking wine 4, light soy sauce 10, black pepper 1, sugar 3, salt 1, egg liquid 2, monosodium glutamate 1, spice 3, D-erythorbic acid Sodium 0.5, white sugar 1 and sodium lactate 0.8.

In this embodiment, specifically, in S3, the rotation speed of the marinade machine is 30 r/min.

A method for measuring dried meat based on the Maillard reaction. The processed meat must pass physical and chemical inspection and microbiological inspection in sequence. In the physical and chemical inspection, the nitrite content of p-aminobenzene sulfonic acid colorimetric method does not exceed 0.03g/1000g;

Microbiological test: The total bacterial colony index value shall not be greater than 30,000cfu/g, and the coliform index value of dried meat products shall not be greater than 30 MPN/100g.

Embodiment 2

A process for preparing dried meat based on Maillard reaction, including the following steps:

S1. Mix 2:1 sugar and protein with 1.8 times the weight of sugar in water to prepare a mixed solution with a specific concentration;

S2. Select the lean meat from the front and rear legs of the pig and the tenderloin, and cut into thin slices with a thickness of 2-3mm;

S3. Add the meat prepared in S1 to the thin meat slices prepared in S2 in proportion, then add the marinade in proportion, and then place it in the marinade machine for mixing and marinating. The stirring and marinating time is 10-30 minutes. , the temperature set by the marinade machine is 20℃;

S4. Take out the marinated thin meat slices in S3 and bake them through the baking equipment. The baking equipment is preheated to 180°C. Then put the marinated thin meat slices into the baking equipment and bake for 15 minutes. After 10 minutes, brush a layer of honey on the surface of the thin meat slices and sprinkle with white sesame seeds and bake for 40 minutes. After baking, you will get a butcher shop. You need to ensure that the moisture content of the butcher shop reaches 10%-15%.

In this embodiment, specifically, in S1, the sugar is any one or more combinations of disaccharides, five-carbon sugars and six-carbon sugars, and the protein is soybean protein isolate.

In this embodiment, specifically, in S2, the amount of mixed solution is 1.8% of the total weight of the thin meat slices.

In this embodiment, specifically, in S2, the amount of auxiliary materials is 15% of the total weight of the meat.

In this embodiment, specifically, in S2, the proportion of pickling ingredients is cooking wine 4, light soy sauce 10, black pepper 1, sugar 3, salt 1, egg liquid 2, monosodium glutamate 1, spice 3, D-erythorbic acid Sodium 0.5, white sugar 1 and sodium lactate 0.8.

In this embodiment, specifically, in S3, the rotation speed of the marinade machine is 30 r/min.

A method for measuring dried meat based on the Maillard reaction. The processed meat must pass physical and chemical inspection and microbiological inspection in sequence. In the physical and chemical inspection, the nitrite content of p-aminobenzene sulfonic acid colorimetric method does not exceed 0.03g/1000g;

Microbiological test: The total bacterial colony index value shall not be greater than 30,000cfu/g, and the coliform index value of dried meat products shall not be greater than 30 MPN/100g.

Embodiment 3

A process for preparing dried meat based on Maillard reaction, including the following steps:

S1. Mix 2:2 ratio of sugar and protein with 2 times the weight of sugar in water to prepare a mixed solution with a specific concentration;

S2. Select the lean meat from the front and rear legs of the pig and the tenderloin, and cut into thin slices with a thickness of 2-3mm;

S3. Add the meat prepared in S1 to the thin meat slices prepared in S2 in proportion, then add the marinade in proportion, and then place it in the marinade machine for mixing and marinating. The stirring and marinating time is 10-30 minutes. , the temperature set by the marinade machine is 20℃;

S4. Take out the marinated thin meat slices in S3 and bake them through the baking equipment. The baking equipment is preheated to 180°C. Then put the marinated thin meat slices into the baking equipment and bake for 15 minutes. After 10 minutes, brush a layer of honey on the surface of the thin meat slices and sprinkle with white sesame seeds and bake for 40 minutes. After baking, you will get a butcher shop. You need to ensure that the moisture content of the butcher shop reaches 10%-15%.

In this embodiment, specifically, in S1, the sugar is any one or more combinations of disaccharides, five-carbon sugars and six-carbon sugars, and the protein is soybean protein isolate.

In this embodiment, specifically, in S2, the amount of mixed solution is 1.6% of the total weight of the thin meat slices.

In this embodiment, specifically, in S2, the amount of auxiliary materials is 15% of the total weight of the meat.

In this embodiment, specifically, in S2, the proportion of pickling ingredients is cooking wine 4, light soy sauce 10, black pepper 1, sugar 3, salt 1, egg liquid 2, monosodium glutamate 1, spice 3, D-erythorbic acid Sodium 0.5, white sugar 1 and sodium lactate 0.8.

In this embodiment, specifically, in S3, the rotation speed of the marinade machine is 30 r/min.

A method for measuring dried meat based on the Maillard reaction. The processed meat must pass physical and chemical inspection and microbiological inspection in sequence. In the physical and chemical inspection, the nitrite content of p-aminobenzene sulfonic acid colorimetric method does not exceed 0.03g/1000g;

Microbiological test: The total bacterial colony index value shall not be greater than 30,000cfu/g, and the coliform index value of dried meat products shall not be greater than 30 MPN/100g.

Embodiment 4

A process for preparing dried meat based on Maillard reaction, including the following steps:

S1. Mix 3:2 sugar and protein with 2.2 times the weight of sugar in water to prepare a mixed solution with a specific concentration;

S2. Select the lean meat from the front and rear legs of the pig and the tenderloin, and cut into thin slices with a thickness of 2-3mm;

S3. Add the meat prepared in S1 to the thin meat slices prepared in S2 in proportion, then add the marinade in proportion, and then place it in the marinade machine for mixing and marinating. The stirring and marinating time is 10-30 minutes. , the temperature set by the marinade machine is 20℃;

S4. Take out the marinated thin meat slices in S3 and bake them through the baking equipment. The baking equipment is preheated to 180°C. Then put the marinated thin meat slices into the baking equipment and bake for 15 minutes. After 10 minutes, brush a layer of honey on the surface of the thin meat slices and sprinkle with white sesame seeds and bake for 40 minutes. After baking, you will get a butcher shop. You need to ensure that the moisture content of the butcher shop reaches 10%-15%.

In this embodiment, specifically, in S1, the sugar is any one or more combinations of disaccharides, five-carbon sugars and six-carbon sugars, and the protein is soybean protein isolate.

In this embodiment, specifically, in S2, the dosage of the mixed solution is 1.9% of the total weight of the thin meat slices.

In this embodiment, specifically, in S2, the amount of auxiliary materials is 28% of the total weight of the meat.

In this embodiment, specifically, in S2, the proportion of pickling ingredients is cooking wine 4, light soy sauce 10, black pepper 1, sugar 3, salt 1, egg liquid 2, monosodium glutamate 1, spice 3, D-erythorbic acid Sodium 0.5, white sugar 1 and sodium lactate 0.8.

In this embodiment, specifically, in S3, the rotation speed of the marinade machine is 30 r/min.

A method for measuring dried meat based on the Maillard reaction. The processed meat must pass physical and chemical inspection and microbiological inspection in sequence. In the physical and chemical inspection, the nitrite content of p-aminobenzene sulfonic acid colorimetric method does not exceed 0.03g/1000g;

Microbiological test: The total bacterial colony index value shall not be greater than 30,000cfu/g, and the coliform index value of dried meat products shall not be greater than 30 MPN/100g.

Embodiment 5

A process for preparing dried meat based on Maillard reaction, including the following steps:

S1. Mix 3:1 sugar and protein with 2.5 times the weight of sugar in water to prepare a mixed solution with a specific concentration;

S2. Select the lean meat from the front and rear legs of the pig and the tenderloin, and cut into thin slices with a thickness of 2-3mm;

S3. Add the meat prepared in S1 to the thin meat slices prepared in S2 in proportion, then add the marinade in proportion, and then place it in the marinade machine for mixing and marinating. The stirring and marinating time is 10-30 minutes. , the temperature set by the marinade machine is 20℃;

S4. Take out the marinated thin meat slices in S3 and bake them through the baking equipment. The baking equipment is preheated to 180°C. Then put the marinated thin meat slices into the baking equipment and bake for 15 minutes. After 10 minutes, brush a layer of honey on the surface of the thin meat slices and sprinkle with white sesame seeds and bake for 40 minutes. After baking, you will get a butcher shop. You need to ensure that the moisture content of the butcher shop reaches 10%-15%.

In this embodiment, specifically, in S1, the sugar is any one or more combinations of disaccharides, five-carbon sugars and six-carbon sugars, and the protein is soybean protein isolate.

In this embodiment, specifically, in S2, the amount of mixed solution is 2% of the total weight of the thin meat slices.

In this embodiment, specifically, in S2, the amount of auxiliary materials is 30% of the total weight of the meat.

In this embodiment, specifically, in S2, the proportion of pickling ingredients is cooking wine 4, light soy sauce 10, black pepper 1, sugar 3, salt 1, egg liquid 2, monosodium glutamate 1, spice 3, D-erythorbic acid Sodium 0.5, white sugar 1 and sodium lactate 0.8.

In this embodiment, specifically, in S3, the rotation speed of the marinade machine is 30 r/min.

A method for measuring dried meat based on the Maillard reaction. The processed meat must pass physical and chemical inspection and microbiological inspection in sequence. In the physical and chemical inspection, the nitrite content of p-aminobenzene sulfonic acid colorimetric method does not exceed 0.03g/1000g;

Microbiological test: The total bacterial colony index value shall not be greater than 30,000cfu/g, and the coliform index value of dried meat products shall not be greater than 30 MPN/100g.

The above are only specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any person familiar with the technical field can easily think of various changes or modifications within the technical scope disclosed in the present invention. Instead, these should be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims (8)

1. A process for preparing dried meat based on Maillard reaction, which is characterized in that it includes the following steps: S1. Mix 1:3-3:1 sugar and protein with 1.5-2.5 times the weight of sugar in water to prepare a mixed solution with a specific concentration; S2. Select the lean meat from the front and rear legs of the pig and the tenderloin, and cut into thin slices with a thickness of 2-3mm; S3. Add the meat prepared in S1 to the thin meat slices prepared in S2 in proportion, then add the marinade in proportion, and then place it in the marinade machine for mixing and marinating. The stirring and marinating time is 10-30 minutes. , the temperature set by the marinade machine is 20℃; S4. Take out the marinated thin meat slices in S3 and bake them through the baking equipment. The baking equipment is preheated to 180°C. Then put the marinated thin meat slices into the baking equipment and bake for 15 minutes. After 10 minutes, brush a layer of honey on the surface of the thin meat slices and sprinkle with white sesame seeds and bake for 40 minutes. After baking, you will get a butcher shop. The moisture content of the butcher shop should range from 10% to 15%. 2. A process for preparing dried meat based on Maillard reaction according to claim 1, characterized in that: in the S1, the sugar is any one of disaccharide, five-carbon sugar and six-carbon sugar or Various combinations. 3. A process for preparing dried meat based on Maillard reaction according to claim 1, characterized in that: in the S1, the protein is soybean protein isolate. 4. A process for preparing dried meat based on Maillard reaction according to claim 1, characterized in that: in the S2, the amount of mixed solution is 1.5%-2% of the total weight of the thin meat slices. 5. A process for preparing dried meat based on Maillard reaction according to claim 1, characterized in that in the S2, the amount of auxiliary materials is 10%-30% of the total weight of the meat. 6. A process for preparing dried meat based on Maillard reaction according to claim 1, characterized in that: in the S2, the proportion of marinating materials is cooking wine 4, light soy sauce 10, black pepper 1, Sugar 3, salt 1, egg liquid 2, MSG 1, spice 3, D-sodium erythorbate 0.5, white sugar 1 and sodium lactate 0.8. 7. A process for preparing dried meat based on Maillard reaction according to claim 1, characterized in that: in the S3, the rotation speed of the marinade machine is 30 r/min. 8. A method for measuring dried meat based on Maillard reaction, characterized by comprising: The processed butcher shop will pass physical and chemical inspection and microbiological inspection in sequence. In the physical and chemical inspection, the nitrite content of p-aminobenzene sulfonic acid colorimetric method shall not exceed 0.03g/1000g; Microbial test: The total bacterial colony index value is not greater than 30,000cfu/g, and the coliform index value of dried meat products is not greater than 30 MPN/100g.