Sauce and brine meat products are fresh (frozen) livestock and poultry meat and edible by-products placed in water with salt, soy sauce (or no addition), spices, pre-boiled, soaked, boiled, sauce (halogen) and other processes processing of the sauce brine series of meat products. Sauce and marinade meat products are a type of traditional meat products loved by Chinese consumers, and their domestic consumer groups are stable and have broad prospects for development.
At present, the main problems in the sauce and meat products industry are the low production rate. The yield of sauce and marinade meat products is generally low, generally 50%-60%, and the highest is not more than 65%, and the low yield leads to higher costs of products. Second, the product quality is unstable and the standardization is difficult. The basic flavor of traditional sauce and marinade meat products is mainly achieved by sauce and brine process, high-quality sauce and marinade are the key to the flavor of sauce and marinade meat products, but due to the lack of necessary quantitative standards for the quality of the sauce and marinade used in circulation, the loss of various spices is difficult to reflect correctly, and the parameters in the processing are controlled by experienced masters, resulting in different batches of product taste, color and other quality instability, coupled with the current production of sauce and marinade meat products are mostly workshop-style processing, simple production equipment, low degree of automation, It is difficult to standardize the production of sauce and marinade meat products. Third, the shelf life is short. The spoilage of meat is mainly caused by the action of enzymes and microorganisms in meat, so that protein decomposition and fat oxidation are caused. Sauce and brine meat products are rich in nutrition, more suitable for microbial growth and reproduction, so the products are very easy to spoil and deteriorate, coupled with the application of preservation technology in the sauce and brine meat products industry is relatively backward, resulting in a short shelf life of sauce and brine meat products.
With the improvement of living standards, consumers pay more and more attention to quality and safety, how to effectively extend the shelf life of sauce and meat products, how to ensure their quality has become an urgent problem to be solved in the current industrial production.
The preservation of meat food is mainly based on the use of different methods and combinations to kill spoiled microorganisms or inhibit their growth and reproduction, and control fat oxidation to achieve the purpose of extending the shelf life. The addition of preservatives is a commonly used preservation method, and food preservatives are divided into chemical, natural and composite types. Preservatives are often used in combination with other preservation techniques to achieve better results.
Chemical preservatives
Common chemical preservatives are acetic acid, lactic acid and its sodium salt, edtaacetic acid, glycine (aminoacetic acid), sodium biacetate, sorbic acid and its potassium salt, citric acid, ascorbic acid, phosphate, gluconolactone and so on.
The more used in meat products are acetic acid, sorbic acid and its salt, sodium lactate. In the standard for the use of food additives, there are certain requirements for the use and dosage of some preservatives, such as: sorbic acid and its salt in cooked meat products limited to 0.075 g / kg; sodium nitrite, potassium nitrite in the sauce marinade meat products limit of 0.15 g / kg.
Naturally like a preservative
Common natural preservatives are streptococcus lactate, lysozyme, chitosan, natamycin, etc., and the limit of streptococcin lactate in cooked meat products in food additive standards is 0.5 g/kg; natamycin is limited to 0.3 g/kg in sauce and brine meat products.
Some natural substances are also added to food as food preservatives as food preservatives because of their bacteriostatic effects, such as gel decomposers, agar oligosaccharides, allicins, tea polyphenols, soybean isoflavones, etc. have been used in the field of food preservatives.
In addition, it is reported that peppercorns, cinnamon, cloves, thyme, peppermint family fragrant plants and rosemary have a certain bacteriostatic effect.
Compound antiseptic preservative
Compound preservatives are a combination of several chemical preservatives or natural preservatives by a certain ratio.
Some experts treat roast chicken with a preservative of streptococcin lactate 0.035% + sodium l-lactate 0.180% + potassium sorbate 0.007% and store it at low temperatures (0 °C - 4 °C), and the shelf life is extended from 12 days to 20 days. (Source: Hot Food and Beverage Merchants Network)