CN105876652A - 低钠捆蹄 - Google Patents
低钠捆蹄 Download PDFInfo
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- CN105876652A CN105876652A CN201610229779.3A CN201610229779A CN105876652A CN 105876652 A CN105876652 A CN 105876652A CN 201610229779 A CN201610229779 A CN 201610229779A CN 105876652 A CN105876652 A CN 105876652A
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- 210000000003 hoof Anatomy 0.000 claims abstract description 22
- 239000011734 sodium Substances 0.000 claims abstract description 21
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 21
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 14
- 238000009739 binding Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
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- 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 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 235000020997 lean meat Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 239000001540 sodium lactate Substances 0.000 claims abstract description 4
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 4
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 34
- 239000011780 sodium chloride Substances 0.000 claims description 17
- 239000001103 potassium chloride Substances 0.000 claims description 15
- 239000004472 Lysine Substances 0.000 claims description 11
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims description 10
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 10
- 239000004194 disodium inosinate Substances 0.000 claims description 10
- 235000013890 disodium inosinate Nutrition 0.000 claims description 10
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims description 9
- 239000004198 disodium guanylate Substances 0.000 claims description 9
- 235000013896 disodium guanylate Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 9
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- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 24
- 235000011164 potassium chloride Nutrition 0.000 description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 9
- 235000018977 lysine Nutrition 0.000 description 7
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 7
- 239000001521 potassium lactate Substances 0.000 description 7
- 235000011085 potassium lactate Nutrition 0.000 description 7
- 229960001304 potassium lactate Drugs 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 6
- 235000010323 ascorbic acid Nutrition 0.000 description 5
- 239000011668 ascorbic acid Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 229940072107 ascorbate Drugs 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
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- 125000003729 nucleotide group Chemical group 0.000 description 2
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- 230000009467 reduction Effects 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000019766 L-Lysine Nutrition 0.000 description 1
- 108010029165 Metmyoglobin Proteins 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 229940076638 ascorbic acid and calcium Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940026231 erythorbate Drugs 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001737 promoting effect Effects 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
- 230000004044 response Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-N triphosphoric acid Chemical compound OP(O)(=O)OP(O)(=O)OP(O)(O)=O UNXRWKVEANCORM-UHFFFAOYSA-N 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
本发明公开了低钠捆蹄，它由冷鲜肉组成的原料经滚揉腌制、捆扎、卤煮、真空包装、高温杀菌而得；所述原料为：1.54kg瘦肉、23.1g 盐制剂、30.8mL水、30.8g乳酸钠、7.7mL酱油、0.0308 mg亚硝酸钠、9.24g味精、3.08g五香粉和15.4g白糖。本发明的低钠捆蹄既能使捆蹄保持原有特色风味和营养，又能减少钠含量。
Description
技术领域
本发明涉及食品，具体涉及一种低钠捆蹄。
背景技术
捆蹄是在我国扎蹄加工传统工艺基础上，经过改进并吸收西式火腿加工技术生产的一种肉类制品，属于酱卤肉制品。该产品皮酥肉嫩，鲜香可口，风味独特，深受人们的喜爱。捆蹄加工一般经冷鲜肉精细分割、滚揉腌制、捆扎、卤煮、真空包装、高温杀菌等工序。
食盐是人们膳食活动中不可或缺的调味品，也是人体重要物质成分。在保持肉制品持水力、抑制微生物生长、降低水分活度、促进一些蛋白质的溶解、维持酸碱度和体液平衡和提供咸味等发挥着重要作用。
目前国内捆蹄营养标签中氯化钠含量为4%左右，与国际上推荐的标准相比，数据普遍偏高。近年来，研究发现高盐摄入是引发高血压和心血管疾病的重要诱因，因此，世界卫生组织（WHO)和联合国粮食和农业组织（FAO）于2003年推荐每人每日不超过5克盐（或者2克钠）。我国膳食指南提倡每人每日食盐摄入量应该少于6g。
但是，如果一味减少食盐在肉制品中的添加量，不仅产品会失去传统的特色风味，还会对肉制品的长期储存产生一定的不利影响。
发明内容
本发明的目的在于：提供一种低钠捆蹄，既能使捆蹄保持原有特色风味和营养，又能减少钠含量。
本发明的技术解决方案是：该低钠捆蹄由以下原料经滚揉腌制、捆扎、卤煮、真空包装、高温杀菌而得；原料是：1.54kg瘦肉 、23.1g 盐制剂、30.8mL水、30.8g乳酸钠、7.7mL酱油、0.0308 mg亚硝酸钠、9.24g味精、3.08g五香粉和15.4g白糖；所述盐制剂为：16.97g NaCl、5.775g KCl、0.3465g赖氨酸、0.00924g肌苷酸二钠+鸟苷酸二钠混合物；或17.2gNaCl、5.78g MgCl2、 0.1155g赖氨酸、0.014g肌苷酸二钠+鸟苷酸二钠混合物；或12.1gNaCl、8.1g KCl、2.31g CaCl2、 0.59gMgCl2；12.35g NaCl、10.43g KCl、0.3465g赖氨酸、0.00924g肌苷酸二钠+鸟苷酸二钠混合物。
本发明的优点是：
第一、直接减少氯化钠的添加量。根据原有的基数（4%）进行控制，减少至1.5%-2.0%，这是减少肉制品中钠含量最直接最有效的途径；直接减少氯化钠添加量的幅度不能很大，因为氯化钠除了呈咸味之外，还有众多功能，其它配料无法替代。
第二、使用其它氯盐（如氯化钾、氯化钙及氯化镁）或非氯盐（如乳酸钾、乳酸钙）部分替代氯化钠；氯化钾、乳酸钾和甘氨酸分别替代40%、30%和20%氯化钠以内的氯化钠；氯化钾在低/降钠食品中是最常用的盐替代品，但是会带来苦味和丧失咸味。
第三、捆蹄加工中减少食盐用量或用其它盐替代部分食盐之后，产品特有风味降低，异味增加，采用风味增强剂，则弥补风味上的变化；加入了赖氨酸、肌苷酸二钠和鸟苷酸二钠混合物弥补由氯化钾替代氯化钠所带来的感官缺陷（苦味）；L-赖氨酸具有独特的咸味，还能掩盖氯化钾伴随而来的苦味，诱发咸味的响应添加核苷酸类物质改善了氯化钾浓度过高时给产品滋味带来的负面影响；添加含有高浓度核苷酸IMP和GMP的低钠自溶酵母抽提物，强化风味和有咸味。
第四、减少捆蹄配方中其它钠盐的添加；原有捆蹄生产中添加了一定量的乳酸钠、磷酸钠，它们显著地提高了钠含量，必须予以替代，现采用乳酸钾和三聚磷酸钠来减少。
第五、抗坏血酸盐和异抗坏血酸盐部分替代氯化钠也是降低捆蹄产品中钠含量的一种有效方法，同时从营养角度看，具有富集抗坏血酸和钙的优势；抗坏血酸盐可同亚硝酸发生化学反应，增加NO的形成，使发色过程加速；抗坏血酸还可以减少腌制时间1/3左右；抗坏血酸盐有利于高铁肌红蛋白还原为亚铁肌红蛋白，因而，加快了腌制速度；抗坏血酸盐能起到抗氧化剂的作用，稳定腌肉的颜色和风味。
具体实施方式
下面结合具体实施例进一步说明本发明的技术方案，这些实施例不能理解为是对技术方案的限制。
实施例1：该低钠捆蹄由以下原料经滚揉腌制、捆扎、卤煮、真空包装、高温杀菌而得；原料是：1.54kg瘦肉、16.97g NaCl、5.775g KCl、30.8mL水、30.8g乳酸钾、7.7mL酱油、0.0308mg亚硝酸钠、0.3465g赖氨酸、0.00924g肌苷酸二钠+鸟苷酸二钠混合物、9.24g味精、3.08g五香粉和15.4g白糖。
实施例2：该低钠捆蹄由以下原料经滚揉腌制、捆扎、卤煮、真空包装、高温杀菌而得；原料是：1.54kg瘦肉、17.2gNaCl、5.78g MgCl2、30.8mL水、30.8g乳酸钾、7.7mL酱油、0.0308mg亚硝酸钠、 0.1155g赖氨酸、0.014g肌苷酸二钠+鸟苷酸二钠混合物、9.24g味精、3.08g五香粉和15.4g白糖。
实施例3：该低钠捆蹄由以下原料经滚揉腌制、捆扎、卤煮、真空包装、高温杀菌而得；原料是：1.54kg瘦肉、12.1gNaCl、8.1g KCl、2.31g CaCl2、 0.59gMgCl2、30.8mL水、30.8g乳酸钾、7.7mL酱油、0.0308mg亚硝酸钠、9.24g味精、3.08g五香粉和15.4g白糖。
实施例4：该低钠捆蹄由以下原料经滚揉腌制、捆扎、卤煮、真空包装、高温杀菌而得；原料是：1.54kg瘦肉、12.1g NaCl、10.1g KCl、30.8mL水、30.8g乳酸钾、7.7mL酵母、0.0308mg亚硝酸钠、0.3465g赖氨酸、0.00924g肌苷酸二钠+鸟苷酸二钠混合物、9.24g味精、3.08g五香粉和15.4g白糖。
实施例1-4生产得到的捆蹄具有相同的产率，产品保留了原有的风味、组织形态和色泽，微生物稳定性好。
Claims (2)
1.低钠捆蹄，它由冷鲜肉组成的原料经滚揉腌制、捆扎、卤煮、真空包装、高温杀菌而得；其特征是：所述的原料为：1.54kg瘦肉 、23.1g 盐制剂、30.8mL水、30.8g乳酸钠、7.7mL酱油、0.0308 mg亚硝酸钠、9.24g味精、3.08g五香粉和15.4g白糖。
2.根据权利要求1所述的低钠捆蹄，其特征是：所述盐制剂为：16.97g NaCl、5.775g KCl、0.3465g赖氨酸、0.00924g肌苷酸二钠+鸟苷酸二钠混合物；或17.2gNaCl、5.78g MgCl2、 0.1155g赖氨酸、0.014g肌苷酸二钠+鸟苷酸二钠混合物；或12.1gNaCl、8.1g KCl、2.31g CaCl2、 0.59gMgCl2；12.35g NaCl、10.43g KCl、0.3465g赖氨酸、0.00924g肌苷酸二钠+鸟苷酸二钠混合物。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610229779.3A CN105876652A (zh) | 2016-04-14 | 2016-04-14 | 低钠捆蹄 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610229779.3A CN105876652A (zh) | 2016-04-14 | 2016-04-14 | 低钠捆蹄 |
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| Publication Number | Publication Date |
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| CN105876652A true CN105876652A (zh) | 2016-08-24 |
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| CN201610229779.3A Pending CN105876652A (zh) | 2016-04-14 | 2016-04-14 | 低钠捆蹄 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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