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CN-121986905-A - Meat compound curing agent, preparation method and application thereof

CN121986905ACN 121986905 ACN121986905 ACN 121986905ACN-121986905-A

Abstract

The invention belongs to the technical field of meat product processing, and discloses a meat compound curing agent, a preparation method and application thereof. The meat compound curing agent comprises, by weight, 20-30 parts of a rosa roxburghii tratt fruit residue enzymatic hydrolysate, 5-10 parts of lentinan, 3-6 parts of celery powder, 0.5-1.5 parts of compound bacteria powder, 10-15 parts of spice powder and 8-12 parts of auxiliary materials, wherein the preparation method of the rosa roxburghii tratt fruit residue enzymatic hydrolysate comprises the steps of adding the rosa roxburghii tratt fruit residue into a tea polyphenol solution, carrying out ultrasonic post-enzymolysis treatment, filtering to obtain filtrate, and carrying out low-temperature drying on celery stems and crushing to obtain the celery powder. The meat compound curing agent contains various micromolecular bioactive substances, can effectively permeate into meat tissues when being used for curing meat, reduces the generation of typical harmful substances such as heterocyclic amine, benzopyrene and the like in the high-temperature processing processes such as baking, frying and the like, and simultaneously endows the meat product with coordinated fragrance, rich levels and fine mouthfeel.

Inventors

  • GAO YING
  • ZHAO ZHIFENG
  • HUANG JIALI
  • Cao Liangmei
  • TIAN YI

Assignees

  • 四川大学

Dates

Publication Date
20260508
Application Date
20260324

Claims (10)

  1. 1. The meat composite curing agent is characterized by comprising the following raw materials in parts by weight: 20-30 parts of rosa roxburghii tratt fruit residue enzymolysis liquid, 5-10 parts of lentinan, 3-6 parts of celery powder, 0.5-1.5 parts of compound bacteria powder, 10-15 parts of spice powder and 8-12 parts of auxiliary materials; The preparation method of the rosa roxburghii tratt fruit residue enzymatic hydrolysate comprises the steps of adding rosa roxburghii tratt fruit residues into a tea polyphenol solution, performing ultrasonic post-enzymolysis treatment, and filtering to obtain filtrate; the celery powder is obtained by drying celery stems at a low temperature and then crushing the celery stems.
  2. 2. The meat compound curing agent as set forth in claim 1, wherein the concentration of said tea polyphenol solution is 0.5-0.8% and the amount is 6-8 times the mass of the rosa roxburghii tratt pomace.
  3. 3. The meat compound curing agent as set forth in claim 1 wherein said ultrasonic treatment has a power of 200-250W for a time of 15-20 min.
  4. 4. The meat compound curing agent as set forth in claim 1, wherein the enzymes used in the enzymolysis treatment include cellulase and pectase in a mass ratio of 3-5:1-2.
  5. 5. The meat composite curing agent of claim 4, wherein the temperature of the enzymatic hydrolysis is 40-50 ℃ for 30-40 min.
  6. 6. The meat composite curing agent as set forth in claim 1, wherein said low temperature drying is at a temperature of 50-55 ℃ and is dried to a moisture content of 8% or less.
  7. 7. The meat compound curing agent as set forth in claim 1, wherein the compound bacteria powder comprises lactobacillus plantarum powder and saccharomyces cerevisiae powder in a mass ratio of 2-3:1-2.
  8. 8. A method of preparing a meat composite curing agent as set forth in any one of claims 1 to 7, comprising: Mixing the fructus Rosae Normalis residue enzymolysis solution, spice powder and compound fungus powder, fermenting, oven drying at low temperature, and mixing with other materials.
  9. 9. The method of claim 8, wherein the fermentation is carried out at a temperature of 28-32 ℃ for a time of 24-36 h.
  10. 10. Use of a meat compound curing agent according to claims 1-7 for the preparation of roast or fried meat products for reducing the production of heterocyclic amines and benzopyrene in meat during the roasting or frying process.

Description

Meat compound curing agent, preparation method and application thereof Technical Field The invention relates to the technical field of meat product processing, in particular to a meat compound curing agent, a preparation method and application thereof. Background Meat is an important component of the human dietary structure and is rich in proteins, fats and various trace elements. The high-temperature processing modes such as baking, frying and the like can endow meat with unique color, aroma and taste, and are deeply favored by consumers. However, such high temperature processes are often accompanied by a complex series of chemical reactions, such as maillard reactions, lipid oxidation, thermal degradation of proteins, etc., which inevitably produce a variety of harmful substances that pose a potential threat to human health. Studies have shown that carcinogenic or mutagenic substances such as heterocyclic amines, polycyclic aromatic hydrocarbons (e.g., benzopyrene) and the like are often detected in high temperature cooked meat products. Long-term intake of such substances may increase the risk of suffering from cancer, neurological diseases and cardiovascular diseases. Therefore, how to effectively inhibit the generation of harmful substances in high-temperature meat products has become a key scientific problem and industrial technical problem to be solved in the field of meat processing. In order to reduce the harmful substances in high temperature cooked meat products, researchers have tried various strategies including optimizing the processing process (e.g., controlling temperature and time), adding synthetic antioxidants (e.g., butylated hydroxyanisole BHA, dibutylhydroxytoluene BHT), using natural plant extracts, and the like. The synthetic antioxidant can inhibit oxidation reaction and generation of harmful substances to a certain extent, but if the synthetic antioxidant is eaten for a long time, food safety hidden danger can exist, and synchronous and efficient inhibition of two harmful substances, namely heterocyclic amine and benzopyrene can not be realized. In recent years, natural plant extracts have become a research hotspot in the processing of high-temperature cooked meat products due to the advantages of high safety, health and the like. For example, grape seed extract, rosemary extract, tea polyphenols, etc. have been shown to have some ability to inhibit the formation of harmful substances in high temperature cooked meat products. However, the prior art has a plurality of defects that on one hand, the stability of active ingredients in natural plant extracts at high temperature is low, the inhibition effect of single natural plant extracts is limited, and on the other hand, the source cost of partial natural extracts is high or the partial natural extracts have bad flavor, so that the wide application of the partial natural extracts in meat products is limited. In view of this, the invention is specifically proposed. Disclosure of Invention The invention aims to provide a meat compound curing agent and a preparation method thereof, wherein the meat compound curing agent contains various micromolecular bioactive substances, can effectively permeate into meat tissues when being used for curing meat, and reduces the generation of typical harmful substances such as heterocyclic amine, benzopyrene and the like in the high-temperature processing processes such as baking, frying and the like. The invention also aims to provide the application of the meat compound curing agent in barbecue or fried meat products. In order to achieve the above object, the first technical scheme adopted by the present invention is as follows: a meat compound curing agent comprises the following raw materials in parts by weight: 20-30 parts of rosa roxburghii tratt fruit residue enzymolysis liquid, 5-10 parts of lentinan, 3-6 parts of celery powder, 0.5-1.5 parts of compound bacteria powder, 10-15 parts of spice powder and 8-12 parts of auxiliary materials; The preparation method of the rosa roxburghii tratt fruit residue enzymatic hydrolysate comprises the steps of adding rosa roxburghii tratt fruit residues into a tea polyphenol solution, performing ultrasonic post-enzymolysis treatment, and filtering to obtain filtrate; the celery powder is obtained by drying celery stems at a low temperature and then crushing the celery stems. Preferably, the concentration of the tea polyphenol solution is 0.5-0.8%, and the dosage is 6-8 times of the mass of the rosa roxburghii tratt fruit residues. Preferably, the power of the ultrasonic treatment is 200-250W and the time is 15-20 min. Preferably, the enzyme used in the enzymolysis treatment comprises cellulase and pectase, and the mass ratio is 3-5:1-2. Preferably, the temperature of the enzymolysis is 40-50 ℃ and the time is 30-40 min. Preferably, the low-temperature drying temperature is 50-55 ℃, and the drying temperature is dried until the moisture content is less than or