CN103271384B - Crocodile meat sausage and manufacturing method thereof - Google Patents
Crocodile meat sausage and manufacturing method thereof Download PDFInfo
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- CN103271384B CN103271384B CN201310213097.XA CN201310213097A CN103271384B CN 103271384 B CN103271384 B CN 103271384B CN 201310213097 A CN201310213097 A CN 201310213097A CN 103271384 B CN103271384 B CN 103271384B
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Abstract
The invention discloses a crocodile meat sausage and a manufacturing method thereof. The crocodile meat sausage comprises the following raw materials in parts by weight: 100 parts of crocodile meat, 0.1-0.3 part of emulsifier, 5-15 parts of thickening agent, 0.05-0.2 part of Pulullan, a right amount of seasoning and water and 0.1-0.2 part of glutamine transaminage. The manufacturing method comprises the following steps: pretreating the crocodile meat, mincing, adding other raw materials, chopping, filling, boiling and packaging, wherein the boiling comprises the following substeps: preheating at 30-60 DEG C for 25-35 minutes, and then heating at 85-95 DEG C for 15-25 minutes. Compared with the prior art, the Pulullan and the glutamine transaminage are added in the manufacturing process of the crocodile meat sausage, thus obviously improving the gelation property and the viscosity of the crocodile meat sausage; and the crocodile meat sausage is boiled through a two-stage heating method, thus being beneficial to keep the protein three-dimensional network structure in the meat sausage and enabling the crocodile meat sausage to have high elasticity.
Description
Technical field
The present invention relates to meat product deep processing field, be specifically related to a kind of crocodile fish sausage and preparation method thereof.
Background technology
China from nineteen ninety start to introduce, cultivation crocodile, crocodile product grows with each passing day in the import and export amount of China in recent years, China is just becoming one of the main processing state of crocodile product in the world and country of consumption.In the numerous kinds of crocodile, the fertility of Siam crocodile is strong, and cultivation cost is low, economic input instant effect, can meet the ever-increasing demands of industry such as process hides, pharmacy, sightseeing, food.
The fiber of crocodile meat is thin and contain abundant colloid, and fresh and tender good to eat, delicious flavour, has very high nutritive value.Crocodile meat belongs to plain boiled pork, has both possessed the local flavor of fowl domestic animals terrestrial animal, also has the exquisiteness of aquatic product animal concurrently, is a kind of high protein, low-fat choice meat source.The trophic analysis of crocodile meat is shown, the ratio of its essential amino acid is suitable, and higher unsaturated fatty acid is of high nutritive value, and contains in addition multivitamin and trace element.
Crocodile meat not only has higher nutritive value, also has important medical value.In Ancient Times in China, to crocodile, just there are many places to record, Ming Dynasty's Li Shizhen (1518-1593 A.D.) is included into the property of medicine by crocodile in < < Compendium of Materia Medica > >, " release name: earth ridge ", and fixed its property of medicine is: " curing mainly trusted subordinate's abdominal mass, moisture perverse trend ".China South China and Southeast Asian countries usually just have the folk custom for the treatment of cough, asthma by edible crocodile meat.Modern scientific research shows, crocodile meat has obvious effect improving on blood of human body oxygen carrying content, can significantly increase the lung oxygen exchange capacity of cough patient and asthmatic patient, thereby improve the interior anoxic symptom of human body.
But the main purpose of China's crocodile cultivation is now to obtain high-grade crocodile to process, other positions of crocodile are comprised to the exploitation of meat, bone, blood etc. is still in the junior stage, cause the significant wastage of crocodile resource, be unfavorable for comprehensive utilization and the sustainable development of crocodile industry.
Along with improving constantly of living standards of the people, that people's diet idea more and more trends towards is natural, nutrition, health.Meat intestines, as a kind of meat product being loved by the people, have the feature of unique flavor, instant.The preparation method of meat intestines is comparatively ripe, generally comprise pretreatment of raw material, strand system, cut mix, bowel lavage, boiling and packing.
Common meat intestines are mainly with chicken, pork.Mutton, beef etc. are primary raw material, and in recent years, China field of food practitioner constantly weeds out the old and bring forth the new, and are bold in innovation by making great efforts, and have developed novel meat intestines various in style.
The Chinese patent literature that is CN102934803A as publication number discloses a kind of health care crocodile fish sausage, the preparation method of this crocodile fish sausage is in crocodile meat, to add lycopodium calvatum liquid extract dry powder to cut and mix together, then by existing meat intestines preparation method, obtains described health care crocodile fish sausage.
But because the gelling performance of crocodile meat is poor, the crocodile fish sausage Gelatin Quality that utilizes existing common meat intestines preparation method to prepare is not good.
Summary of the invention
The invention provides a kind of crocodile fish sausage, this crocodile fish sausage has higher gel strength and meat intestines viscosity.
A kind of crocodile fish sausage, in weight portion, raw material comprises:
100 parts of crocodile meat, 0.1～0.3 part of emulsifying agent, 5～15 parts of thickeners, 0.05～0.2 part of pulullan polysaccharide, flavoring and water are appropriate.
Pulullan polysaccharide is called again pullulan, is a kind of by the Aureobasidium pullulans outer water-soluble cement polysaccharide of the born of the same parents that produce that ferments.This polysaccharide be by α-Isosorbide-5-Nitrae glycosidic bond connect maltotriose recurring unit through α-1, the straight chain shape polysaccharide that 6 glycosidic bonds are polymerized, molecular weight 20,000～2,000,000, the degree of polymerization 100～5000.As a kind of microbial polysaccharide of natural health, pulullan polysaccharide has fabulous film forming, gas barrier property, plasticity, cementability and the characteristic such as water-soluble, is used in candy, chocolate-coated, diaphragm, compound seasoning section and fruit-vegetable juice beverage and is used as fruit glaze agent and thickener.The present invention adds pulullan polysaccharide in crocodile fish sausage, has greatly promoted the gelling performance of crocodile meat; Because pulullan polysaccharide has good salt resistant character, compared with other foodstuff glues, the gel strength of high salt food is had to better lifting effect, for the application of pulullan polysaccharide in meat products provides reference.
As preferably, described pulullan polysaccharide is 0.1 part.
For further promoting the gelling performance of crocodile meat, as preferably, described raw material also comprises the glutamine transaminage of 0.1～0.2 part.As further preferred, described glutamine transaminage is 0.15 part.
Glutamine transaminage energy catalysis trnasacylation; make γ-amide groups in the amino and glutamine residue of lysine in protein or polypeptide chain in conjunction with formation covalent bond; increase between protein molecule inside, protein molecule; and the crosslinking degree between protein and amino acid; thereby the gelling performance that improves protein, reaches the object of improving product quality.Glutamine transaminage not only can significantly strengthen the edible qualities such as the elasticity of meat products, tender degree, adhesion, gives the mouthfeel of food uniqueness, nutritive value that more can Enhancin matter.
Described crocodile meat can be selected Siam's crocodile meat, and Siam's crocodile meat is the accessory substance of crocodile skin processing industry, has both avoided the waste of social resources, has increased again crocodile value-added content of product, has distinct economic.
The present invention has also added emulsifying agent in crocodile fish sausage, emulsifying power make each batching fully emulsified, evenly mix, prevent from fat segregation from, also for improving the water-retaining property of crocodile fish sausage, preventing crocodile fish sausage bleed, increase elasticity.Described emulsifying agent is preferably sodium pyrophosphate.
The present invention has also added thickener in crocodile fish sausage, and thickener is conducive to guarantee the retentiveness of crocodile fish sausage and good tissue morphology.As preferably, described thickener is starch, and described starch is cornstarch, wheaten starch, at least one in farina and green starch.In crocodile fish sausage digestion process, amylum body can absorb and dissolve into liquid fat, reduces fat loss.
Flavoring addition depends on the needs.In the present invention, described flavoring can comprise: 1～3 part of salt, 2～4 parts of white granulated sugars, 1～3 part of ginger juice, 1～3 part of cooking wine, 0.5～1 part of vinegar, 0.2～0.4 part of monosodium glutamate.
The present invention also provides the preparation method of described crocodile fish sausage, comprises the pretreatment of crocodile meat, strand system, adds other raw material to cut to mix, bowel lavage, boiling and packing; Described boiling comprises: prior to preheating 25～35min at 30～60 ℃, then heat 15～25min at 85～95 ℃.
More preferably, described boiling comprises: prior to preheating 30min at 40 ℃, then heat 20min at 90 ℃.
By these two sections of heatings, carry out boiling, can make crocodile meat first slowly by the temperature band of gelation, promote the formation of albumen space network; Make again crocodile meat fast by gel degradation temperatures band, avoid the deteriorated of albumen space network, finally obtain the crocodile meat gel product of high resiliency, high-quality.
Particularly, the preparation method of a kind of crocodile fish sausage of the present invention, comprises the steps:
(1) crocodile meat pretreatment: repeatedly clean Siam's crocodile meat, remove bloodstain dirt, remove most of fat, manadesma simultaneously;
(2) strand system: by Siam's crocodile meat system of twisting of handling well;
(3) adding other raw material to cut mixes: the cutmixer that Siam's crocodile meat that strand is made is put into precooling is cut and mixed, by above-mentioned formula, add emulsifying agent, thickener and appropriate flavoring and water, cut mix fine and smooth evenly to meat stuffing, thickness is flexible, the addition of water, so that meat stuffing water content is moderate is advisable, is avoided meat stuffing overdrying or is crossed water; Finally add pulullan polysaccharide and glutamine transaminage, cut and mix evenly;
(4) bowel lavage: put into the sausage filler of precooling by cutting the meat stuffing of mixing, use the filling meat stuffing of casing, casing can be selected plastic casing, hog intestine or collagen casing;
(5) boiling: adopt two sections of heatings to carry out boiling to recording meat intestines;
(6) packing: the crocodile fish sausage after boiling is put into cold water and be quickly cooled to room temperature, storage at 4 ℃ after vacuum packaging.
Compared with prior art, beneficial effect of the present invention is:
(1) the present invention adds pulullan polysaccharide and glutamine transaminage in crocodile fish sausage, has not only obviously promoted the gelling performance of crocodile fish sausage, has also strengthened the viscosity of crocodile fish sausage, makes mouthfeel more lubricated;
(2) the present invention adopts two sections of heatings to carry out boiling to crocodile fish sausage, is conducive to keep the albumen space network in meat intestines, makes crocodile fish sausage have high resiliency;
(3) to adopt Siam's crocodile meat be raw material in the present invention, avoided the waste of social resources, increased crocodile value-added content of product, has distinct economic;
(4) this formula preparation method is simple, compares with similar meat intestines, does not add any pigment and anticorrisive agent in process, the crocodile fish sausage color and luster nature making, and fine and tender taste, local flavor is mellow.
The specific embodiment
Embodiment 1
A preparation method for crocodile fish sausage, concrete steps are:
(1) crocodile meat pretreatment: repeatedly clean Siam's crocodile meat, remove bloodstain dirt, remove most of fat, manadesma simultaneously;
(2) strand system: by Siam's crocodile meat system of twisting of handling well;
(3) adding other raw material to cut mixes: the cutmixer that Siam's crocodile meat that strand is made is put into precooling is cut and mixed, and by following formula, in Siam's crocodile meat, adds other raw material, cut mix fine and smooth evenly to meat stuffing, thickness is flexible;
By weight, composition of raw materials is: 100 parts of Siam's crocodile meat, 15 parts of cornstarch, 2 parts of white granulated sugars, 3 parts of table salts, 1 part of ginger juice, 3 parts of cooking wine, 0.5 part of vinegar, 0.4 part of monosodium glutamate, 0.1 part of sodium pyrophosphate, 20 parts, water;
Finally add the glutamine transaminage (to add 0.25 part of glutamine transaminage as comparative example) of pulullan polysaccharide+0.2 part (accounting for raw material total amount) of 0.05 part (accounting for raw material total amount), cut and mix evenly;
(4) bowel lavage: cut the meat stuffing of mixing and put into the sausage filler of precooling by above-mentioned, use the filling meat stuffing of plastic casing;
(5) boiling: will record meat intestines and carry out two sections of heating, and first put into the water preheating 30min of 60 ℃, then proceed in the water of 85 ℃ and heat 20min;
(6) cooling: the crocodile fish sausage after boiling to be put into cold water and be quickly cooled to room temperature, storage at 4 ℃ after vacuum packaging;
(7) the crocodile fish sausage of acquisition is cut into the cylinder that 1.5cm is high (diameter 2.5cm), uses the TA-XT plus matter structure instrument of Britain SMS company to carry out the mensuration of gel strength.Select cylindrical probe P/5, speed 1mm/s before surveying, surveys medium velocity 1mm/s, speed 10mm/s after surveying; Puncture measuring distance is 50% compression ratio; Induction force 5g.The 1st peak on puncture curve is rupture strength, and corresponding distance is depression degree.
Gel strength (gcm)=rupture strength (g) × depression degree (cm)
After measured, adding pulullan polysaccharide and glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 353gcm, and only adding glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 443gcm, and gel strength has improved 25%.
Embodiment 2
A preparation method for crocodile fish sausage, concrete steps are:
(1) crocodile meat pretreatment: repeatedly clean Siam's crocodile meat, remove bloodstain dirt, remove most of fat, manadesma simultaneously;
(2) strand system: by Siam's crocodile meat system of twisting of handling well;
(3) adding other raw material to cut mixes: the cutmixer that Siam's crocodile meat that strand is made is put into precooling is cut and mixed, and by following formula, in Siam's crocodile meat, adds other raw material, cut mix fine and smooth evenly to meat stuffing, thickness is flexible;
By weight, composition of raw materials is: composition of raw materials is: 100 parts of Siam's crocodile meat, 5 parts of cornstarch, 4 parts of white granulated sugars, 1 part of table salt, 3 parts of ginger juices, 1 part of cooking wine, 1 part of vinegar, 0.2 part of monosodium glutamate, 0.3 part of sodium pyrophosphate, 10 parts, water;
Finally add the glutamine transaminage (to add 0.3 part of glutamine transaminage as comparative example) of pulullan polysaccharide+0.1 part (accounting for raw material total amount) of 0.2 part (accounting for raw material total amount), cut and mix evenly;
(4) bowel lavage: cut the meat stuffing of mixing and put into the sausage filler of precooling by above-mentioned, use the filling meat stuffing of plastic casing;
(5) boiling: will record meat intestines and carry out two sections of heating, and first put into the water preheating 30min of 30 ℃, then proceed in the water of 95 ℃ and heat 20min;
(6) cooling: the crocodile fish sausage after boiling to be put into cold water and be quickly cooled to room temperature, storage at 4 ℃ after vacuum packaging;
(7) utilize the method identical with embodiment 1 the crocodile fish sausage obtaining to be carried out to the mensuration of gel strength.
After measured,, adding pulullan polysaccharide and glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 395gcm, and only adding glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 501gcm, and gel strength has improved 26%.
Embodiment 3
A preparation method for crocodile fish sausage, concrete steps are:
(1) crocodile meat pretreatment: repeatedly clean Siam's crocodile meat, remove bloodstain dirt, remove most of fat, manadesma simultaneously;
(2) strand system: by Siam's crocodile meat system of twisting of handling well;
(3) adding other raw material to cut mixes: the cutmixer that Siam's crocodile meat that strand is made is put into precooling is cut and mixed, and by following formula, in Siam's crocodile meat, adds other raw material, cut mix fine and smooth evenly to meat stuffing, thickness is flexible;
By weight, composition of raw materials is: 100 parts of Siam's crocodile meat, 10 parts of cornstarch, 3 parts of white granulated sugars, 2 parts of table salts, 2 parts of ginger juices, 2 parts of cooking wine, 0.7 part of vinegar, 0.3 part of monosodium glutamate, 0.2 part of sodium pyrophosphate, 15 parts, water;
Finally add the glutamine transaminage (to add 0.25 part of glutamine transaminage as comparative example) of pulullan polysaccharide+0.15 part (accounting for raw material total amount) of 0.1 part (accounting for raw material total amount), cut and mix evenly;
(4) bowel lavage: cut the meat stuffing of mixing and put into the sausage filler of precooling by above-mentioned, use the filling meat stuffing of plastic casing;
(5) boiling: will record meat intestines and carry out two sections of heating, and first put into the water preheating 30min of 40 ℃, then proceed in the water of 90 ℃ and heat 20min;
(6) cooling: the crocodile fish sausage after boiling to be put into cold water and be quickly cooled to room temperature, storage at 4 ℃ after vacuum packaging;
(7) utilize the method identical with embodiment 1 the crocodile fish sausage obtaining to be carried out to the mensuration of gel strength.
After measured,, adding pulullan polysaccharide and glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 345gcm, and only adding glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 424gcm, and gel strength has improved 26%.
Claims (6)
1. a crocodile fish sausage, in weight portion, raw material comprises:
100 parts of crocodile meat, 0.1～0.3 part of emulsifying agent, 5～15 parts of thickeners, 0.05～0.2 part of pulullan polysaccharide, 0.1～0.2 part of glutamine transaminage, flavoring and water are appropriate.
2. crocodile fish sausage as claimed in claim 1, is characterized in that, described pulullan polysaccharide is 0.1 part, and described glutamine transaminage is 0.15 part.
3. crocodile fish sausage as claimed in claim 1, is characterized in that, described emulsifying agent is sodium pyrophosphate.
4. crocodile fish sausage as claimed in claim 1, is characterized in that, described thickener is starch.
5. crocodile fish sausage as claimed in claim 1, is characterized in that, described flavoring comprises: 1～3 part of salt, 2～4 parts of white granulated sugars, 1～3 part of ginger juice, 1～3 part of cooking wine, 0.5～1 part of vinegar, 0.2～0.4 part of monosodium glutamate.
6. the preparation method of the crocodile fish sausage as described in as arbitrary in claim 1～5, comprises the pretreatment of crocodile meat, strand system, adds other raw material to cut to mix, bowel lavage, boiling and packing; It is characterized in that, described boiling comprises: prior to preheating 30min at 40 ℃, then heat 20min at 90 ℃.
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103519236A (en) * | 2013-10-31 | 2014-01-22 | 蒋科富 | Crocodile meat food |
| CN103907963A (en) * | 2014-04-28 | 2014-07-09 | 陈杰凡 | Crocodile meat sausage |
| CN107581527A (en) * | 2017-08-04 | 2018-01-16 | 舟山佳竹水产有限公司 | A kind of preparation method of minced fillet typical local food |
| CN108740842A (en) * | 2018-06-22 | 2018-11-06 | 集美大学 | Salt-free non-heated minced fish gel product of one kind and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6024164A (en) * | 1983-07-15 | 1985-02-06 | Osaka Kagaku Gokin Kk | Preparation of plastic sausage |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102813233A (en) * | 2012-09-07 | 2012-12-12 | 上海应用技术学院 | Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof |
| CN102934803A (en) * | 2012-11-29 | 2013-02-20 | 董燕花 | Health-care crocodile sausage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232564B (en) * | 2011-08-10 | 2012-09-05 | 李先保 | Corn and chicken gizzard flavor sausage and production method thereof |
| CN102302191A (en) * | 2011-09-02 | 2012-01-04 | 天津春发生物科技集团有限公司 | Method for preparing sausage |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6024164A (en) * | 1983-07-15 | 1985-02-06 | Osaka Kagaku Gokin Kk | Preparation of plastic sausage |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102813233A (en) * | 2012-09-07 | 2012-12-12 | 上海应用技术学院 | Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof |
| CN102934803A (en) * | 2012-11-29 | 2013-02-20 | 董燕花 | Health-care crocodile sausage |
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