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Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method

A technology of protein hydrolysis and turkey legs, which is applied in food preparation, application, food science, etc., can solve the problems of few types and restrict the scale development of turkey breeding industry, and achieve the goals of accelerating hydrolysis, improving flavor quality, and increasing lipase activity Effect

Inactive Publication Date: 2013-03-27
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's turkey breeding industry has just started, and the market space is huge. The turkeys are large and have thick muscle fibers, which are suitable for deep processing. Scale development of chicken farming industry

Method used

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  • Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method
  • Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method
  • Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] With frozen turkey lower leg as raw material (900 ± 150g), extract alanyl aminopeptidase (AAP), carry out the single factor experiment that temperature affects AAP activity, measure AAP activity under different reaction temperature conditions as attached figure 1 : AAP activity shows a trend of first increasing and then decreasing with the increase of temperature; a critical value is formed at 37.5°C, and AAP activity drops sharply after the temperature exceeds the critical value, so raising the temperature between 35°C and 40°C can be effective Improve and regulate the activity of AAP, accelerate the formation of protein hydrolysis and flavor quality of air-dried turkey leg products, and the high temperature will also inhibit the activity of AAP and the hydrolysis of protein and fat.

Embodiment 2

[0017] Thaw the frozen turkey leg (900±150g) naturally at 4°C, drain the surface water, pick turkey legs with uniform size and shape, and then conduct the orthogonal test according to Table 1.

[0018] Table 1 dry-cured turkey leg air-dried maturation process L9 (3 3 )Orthogonal design

[0019]

[0020] According to the experimental design in Table 1, first spread half of the amount of salt used for curing on the surface of the turkey leg, marinate at 6°C and 80% RH for 4 hours, then apply the remaining salt and marinate for 3 days; the curing is over Placed in a temperature-controlled and humidity-controlled environment, strengthen the high temperature for 120 minutes at a temperature of 33°C-48°C and a humidity of 80% RH, and then gradually air-dry and mature according to the initial temperature of 18°C ​​and the heating program of 1°C / 24 hours. Humidity is controlled within the range of 68%-76% RH and drops gradually, with a daily drop of 0.5%.

[0021] Experimental r...

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Abstract

The invention relates to a turkey leg pickling air-drying mature protein hydrolysis process regulation and control method and belongs to the technical field of livestock product deep processing. The method comprises the following steps of: cleaning and draining a raw material turkey leg (lower leg with skin), uniformly smearing 2- 4 percent (W / W meat weight) of edible salt on the surface of the raw material turkey leg, and pickling under the conditions of temperature of 5+ / -3 DEG C and humidity of 78+ / -5 percent RH; after pickling is finished, putting the raw material turkey leg in an environment of the temperature of 35 to 45 DEG C and the humidity of (65+ / -5) percent RH, reinforcing the high temperature for 120+ / -10 minutes, and regulating and controlling the activity of endogenous enzyme; controlling the start drying temperature at 16 to 18 DEG C, rising the temperature at the speed of 1 DEG C per 24 hours, controlling the humidity at 68 to 76 percent RH, dropping according to the gradient within 0.5 percent, and drying and maturing for 8 to 12 days. By the method, the turkey leg is processed by a temperature and humidity control technology and a high temperature reinforcing technology, so that the activity of the endogenous enzyme is improved, and protein hydrolysis is promoted; and furthermore, the content of main amino acid is increased, and the favor quality of a product is improved.

Description

1. Technical field [0001] The invention relates to a method for regulating protein hydrolysis in a turkey leg pickling and air-drying maturation process, which belongs to the technical field of deep processing of animal products, and specifically relates to a process method for processing turkey legs by adopting temperature control, humidity control, high temperature regulation and endogenous enzyme processing. 2. Background technology [0002] Turkey originates in the United States, and currently there are deep-processed products on the market. my country's turkey breeding industry has just started, and the market space is huge. The turkeys are large and have thick muscle fibers, which are suitable for deep processing. The scale development of chicken farming industry. The invention develops a new turkey product with traditional flavor characteristics on the basis of the traditional pickling and air-drying mature technology of cured meat products and adopts high-temperature...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 章建浩田甜
Owner NANJING AGRICULTURAL UNIVERSITY
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