CN103815431A - Sausage containing crosslinked peanut protein and preparation method thereof - Google Patents
Sausage containing crosslinked peanut protein and preparation method thereof Download PDFInfo
- Publication number
- CN103815431A CN103815431A CN201410071843.0A CN201410071843A CN103815431A CN 103815431 A CN103815431 A CN 103815431A CN 201410071843 A CN201410071843 A CN 201410071843A CN 103815431 A CN103815431 A CN 103815431A
- Authority
- CN
- China
- Prior art keywords
- sausage
- peanut protein
- crosslinked
- protein
- peanut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 99
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 99
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 99
- 235000020232 peanut Nutrition 0.000 title claims abstract description 99
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 92
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 92
- 235000013580 sausages Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 241001553178 Arachis glabrata Species 0.000 title claims 23
- 238000001814 protein method Methods 0.000 title description 4
- 235000018102 proteins Nutrition 0.000 claims abstract description 91
- 238000004132 cross linking Methods 0.000 claims abstract description 32
- 102000004190 Enzymes Human genes 0.000 claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 210000000577 adipose tissue Anatomy 0.000 claims description 23
- 235000013372 meat Nutrition 0.000 claims description 21
- 238000009835 boiling Methods 0.000 claims description 19
- 238000009461 vacuum packaging Methods 0.000 claims description 18
- 108010002493 Arachin Proteins 0.000 claims description 15
- WNPXRNJEBMRJGV-UHFFFAOYSA-N chembl1399590 Chemical compound COC1=CC=CC(C=2N=C3C=CC=CC3=C(N3C(CCCC3)C)N=2)=C1O WNPXRNJEBMRJGV-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 102000006395 Globulins Human genes 0.000 claims description 14
- 108010044091 Globulins Proteins 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 13
- 235000015277 pork Nutrition 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 6
- 235000004252 protein component Nutrition 0.000 claims description 6
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 abstract description 76
- 239000000203 mixture Substances 0.000 abstract description 20
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 14
- 238000002156 mixing Methods 0.000 abstract description 14
- 235000019710 soybean protein Nutrition 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000019483 Peanut oil Nutrition 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000312 peanut oil Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000839 emulsion Substances 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 230000004853 protein function Effects 0.000 abstract description 2
- 230000009471 action Effects 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 230000000630 rising effect Effects 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 description 12
- 238000005520 cutting process Methods 0.000 description 11
- 235000013622 meat product Nutrition 0.000 description 10
- 229920002261 Corn starch Polymers 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 6
- 244000203593 Piper nigrum Species 0.000 description 6
- 235000008184 Piper nigrum Nutrition 0.000 description 6
- 235000013614 black pepper Nutrition 0.000 description 6
- 235000013330 chicken meat Nutrition 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 229940099112 cornstarch Drugs 0.000 description 6
- 239000001931 piper nigrum l. white Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 6
- 235000010352 sodium erythorbate Nutrition 0.000 description 6
- 239000000945 filler Substances 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 208000010392 Bone Fractures Diseases 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 4
- 229940048086 sodium pyrophosphate Drugs 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 4
- 210000002808 connective tissue Anatomy 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 description 3
- 239000001488 sodium phosphate Substances 0.000 description 3
- 239000013638 trimer Substances 0.000 description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 3
- 125000002252 acyl group Chemical group 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- PXFBZOLANLWPMH-UHFFFAOYSA-N 16-Epiaffinine Natural products C1C(C2=CC=CC=C2N2)=C2C(=O)CC2C(=CC)CN(C)C1C2CO PXFBZOLANLWPMH-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses sausage containing crosslinked peanut protein and a preparation method thereof. The peanut protein is crosslinked through action of a cross-linking enzyme to obtain the crosslinked peanut protein functions of which are largely improved. The crosslinked peanut protein is adopted as one of the main raw materials for preparation of the sausage, and therefore the nutrition and the quality of the sausage can be improved. The crosslinked peanut protein, as a substitute of soybean protein, is adopted in the preparation of the sausage, thus overcoming problems of continuously rising prices and supply shortage of the soybean protein. In particular, the byproduct peanut meal of peanut oil manufacture processes can be utilized, and the peanut meal is low in cost and rich in nutrition, thus developing a novel good protein resource following the soybean protein, and effectively reducing the production cost of the sausage. In addition, a certain weight part of pig back fat is added and ice water is used for mixing, so as to obtain an emulsion facilitating taste and quality improvement of the sausage. By addition of a certain ratio of egg mixture, the taste and the quality of the sausage are better.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of sausage that contains crosslinked peanut protein and preparation method thereof.
Background technology
Sausage is take livestock and poultry meat as primary raw material, the typical meat product of one of making, and meat is fine and smooth and flexible, has the feature of easy to carry, edible simple, long shelf-life.Therefore, welcome by consumers in general.The texture characteristic of sausage, if the texture characteristics such as hardness, elasticity, cohesion, chewiness, fragility and tackness are the important physical characteristics of meat gruel based article such as meat products sausage.In meat products process, add protein, thereby yield rate, retention ability, matter structure of making meat products etc. are greatly improved, particularly emulsion sausage class meat products, can improve its quality and nutritive value, becomes gradually a kind of trend.
Due to soybean protein have good functional, as emulsibility, water holding are held oiliness etc., can affine gravy, reduce cooking loss, improve product special flavour, be vegetable protein the most frequently used in meat products actual production.But, in the situation that soybean protein price continues to rise, or under the condition of soybean protein supply shortage, need to find a kind of new protein resource and replace soybean protein to be applied in meat products.But other plant albumen often lacks emulsibility, water holding is held the functions such as oiliness, directly apply to poor effect in the production of meat products.
For example, peanut protein is divided into two large classes: 90% is salting-in protein, 10% is water-solubility protein, and wherein salting-in protein mainly comprises arachin and companion's globulin, all has the characteristic more easily absorbing than soybean protein, peanut protein is the new good protein resource of after soybean protein, and the accessory substance peanut meal of peanut oil expression, there is high protein content, lack the development and utilization of the degree of depth, only, as feed, cause the waste of raw material.But the peanut protein of China is not fully utilized in meat products at present, reason is that its functional characteristic is poor, has limited range of application.
On the other hand, TGase is a kind of cross-linking enzyme, and it can utilize the γ-amide groups of glutamine residue on peptide chain is acry radical donor, by the acyl group transfer reaction between catalysis itself and acyl acceptor impel between albumen, occur crosslinked.At present, about vegetable protein modified method, be widely used in improving in the field of protein function characteristic, so, how to utilize the method for modifying of protein, make vegetable protein, especially the functional characteristic of peanut protein obtains large improvement, and the application of peanut protein in meat products is seemed to most important.
Summary of the invention
The object of this invention is to provide a kind of sausage that contains crosslinked peanut protein and preparation method thereof, the present invention makes to be cross-linked between peanut protein by cross-linking enzyme effect, obtain the functional crosslinked peanut protein significantly improving, and set it as in the preparation that one of major ingredient is applied to sausage, not only can improve nutrition and the quality of sausage, and can the substitute using peanut protein as soybean protein be applied in the preparation of sausage, especially can utilize the byproduct peanut meal of peanut oil expression, not only effectively reduce costs, and nutritious, open up the new good protein resource after soybean protein.
Another object of the present invention is, by adding the pig back of the body fat of certain part by weight, and by using frozen water to mix, obtains being conducive to improve the emulsified body of sausage mouthfeel and quality, by adding a certain proportion of egg liquid, makes the taste of sausage and quality better.
Technical scheme of the present invention is:
A sausage that contains crosslinked peanut protein, is characterized in that, is prepared from by major ingredient and the auxiliary material of following weight portion:
Meat 20-40
Crosslinked peanut protein 5-15
Water 30-40
One or more in the auxiliary materials such as the salt, starch based, vegetable oil and the flavoring that allow on other food.
Preferably, in the described sausage that contains crosslinked peanut protein, described crosslinked peanut protein is formed through cross-linking enzyme effect by peanut protein.
Preferably, in the described sausage that contains crosslinked peanut protein, the arachin that described peanut protein preferably extracts from peanut meal and companion's globulin.
Preferably, in the described sausage that contains crosslinked peanut protein, meat used is lean pork and pig back of the body fat preferably, and its components by weight percent is: lean pork 15-25; Pig back of the body fat 5-15.
Preferably, in the described sausage that contains crosslinked peanut protein, in formula, also contain the egg liquid of 8-13 weight portion.
Preferably, in the described sausage that contains crosslinked peanut protein, institute's water is frozen water.
Preferably, the preparation method of the described sausage that contains crosslinked peanut protein, comprising following steps:
Step 1, the crosslinked peanut protein of preparation, extract peanut protein component, adds cross-linking enzyme to carry out cross-linking reaction, obtains being cross-linked accordingly peanut protein;
The preparation of step 2, emulsified body, mixes described crosslinked peanut protein, pig back of the body fat and frozen water, cuts and mixes, and obtains emulsified body;
The preparation of step 3, fillings, mixes lean pork, egg liquid and other auxiliary materials and emulsified body, cuts and mixes, and obtains preparing the required fillings of sausage;
The preparation of step 4, sausage, records fillings, and carries out boiling certain hour after vacuum packaging, contains the sausage of crosslinked peanut protein described in obtaining.
Preferably, in the preparation method of the described sausage that contains crosslinked peanut protein, in step 1, adopt cold heavy method to extract peanut protein component.
Preferably, in the preparation method of the described sausage that contains crosslinked peanut protein, described peanut protein adopts arachin and companion's globulin, and the reaction condition of wherein said arachin and cross-linking enzyme is pH6.5-7.5, temperature 35-45 ℃, cross-linking enzyme consumption 11-13U/g, crosslinking time 1-2h; The reaction condition of described companion's globulin and cross-linking enzyme is pH6.5-7.5, temperature 35-45 ℃, enzyme dosage 14-16U/g, crosslinking time 2-3h.
Preferably, in the preparation method of the described sausage that contains crosslinked peanut protein, preferably TGase of cross-linking enzyme used.
The present invention has following beneficial effect: the present invention makes to be cross-linked between peanut protein by cross-linking enzyme effect, obtain the functional crosslinked peanut protein significantly improving, and set it as in the preparation that one of major ingredient is applied to sausage, not only can improve nutrition and the quality of sausage, and as the substitute of soybean protein, solving soybean protein price continues to rise, a difficult problem for supply shortage, open up the new good protein resource after soybean protein, especially can utilize the byproduct peanut meal of peanut oil expression, not only make it obtain deep development and utilization, and have advantages of cheap.
In addition, the present invention is by adding the pig back of the body fat of certain part by weight, and by using frozen water to mix, obtain being conducive to improve the emulsified body of sausage mouthfeel and quality, by adding a certain proportion of egg liquid, make taste and the quality of sausage better, that the present invention has advantages of is with low cost, more horn of plenty, flavouring quality are good in nutrition.
Accompanying drawing explanation
Described in Fig. 1, contain preparation method's schematic diagram of the sausage of crosslinked peanut protein.
The specific embodiment
Below in conjunction with accompanying drawing 1, the present invention is elaborated, after making those of ordinary skills consult this description, can implement according to this.
As shown in Figure 1, a kind of sausage that contains crosslinked peanut protein, is characterized in that, is prepared from by major ingredient and the auxiliary material of following weight portion:
Meat 20-40
Crosslinked peanut protein 5-15
Water 30-40
One or more in the auxiliary materials such as the salt, starch based, vegetable oil and the flavoring that allow on other food.
In the described sausage that contains crosslinked peanut protein, meat used is lean pork and pig back of the body fat preferably, and its composition by weight is: lean pork 15-25; Pig back of the body fat 5-15.By add a certain proportion of pig back of the body fat in formula, can form effective emulsified body of improving sausage mouthfeel and texture.
In the described sausage that contains crosslinked peanut protein, in formula, also contain the egg liquid of 8-13 weight portion.By adding egg liquid, can increase the mouthfeel of sausage, and effectively improve the quality of sausage.
In the described sausage that contains crosslinked peanut protein, institute's water is frozen water.By using frozen water to make cutting temperature in the process of mixing and can remaining on below 10 ℃ of emulsified body preparation and fillings, effectively keep mouthfeel and the quality of fillings.
In the described sausage that contains crosslinked peanut protein, described crosslinked peanut protein is crosslinked peanut protein preferably, and it is formed through cross-linking enzyme effect by peanut protein.
The optimization formula of the sausage that contains crosslinked peanut protein of the present invention is:
Go lean pork 15-25 part of manadesma; Pig back of the body fat 5-15 part; Crosslinked peanut protein 5-15 part; Egg liquid 8-13 part; Frozen water 30-40 part; Cornstarch 7-13 part; White pepper powder 0.5-2 part; Salt 1-2 part; Mixed phosphate 0.5-1.5 part; Chickens' extract, sodium isoascorbate 1-5 part altogether.
In the described sausage that contains crosslinked peanut protein, the arachin that described peanut protein preferably extracts from peanut meal and companion's globulin.Peanut meal is the byproduct that peanut squeezing produces, lack the development and utilization of the degree of depth, generally use as just feed, in fact it contains higher nutritive value, extract and can obtain the peanut protein that purity is higher by cold heavy method, be mainly arachin and companion's globulin, its extracting method is with reference to patent " a kind of synchronous extraction separates arachin and the method for accompanying globulin ", the patent No. 201210255934.0.
The preparation method of the described sausage that contains crosslinked peanut protein, comprising following steps:
Step 1, the crosslinked peanut protein of preparation, extract peanut protein component, adds cross-linking enzyme to carry out cross-linking reaction, obtains being cross-linked accordingly peanut protein; In the present invention, adopt cold heavy method to extract arachin and the companion's globulin in peanut meal, add TGase to carry out cross-linking reaction under certain condition, obtain crosslinked peanut protein.
The preparation of step 2, emulsified body, mixes described crosslinked peanut protein, pig back of the body fat and frozen water, cuts and mixes, and obtains emulsified body.In the present invention, can first the frozen water of crosslinked peanut protein and 1/2 total amount be mixed in cutmixer, then the pig back of the body fat that is processed into 1cm2 left and right fritter be added to continue to cut and mix 3-5min, be prepared into the emulsified body mixing that temperature is lower.
The preparation of step 3, fillings, by egg liquid and other auxiliary materials and emulsified body mixing, cuts and mixes, and obtains preparing the required fillings of sausage.Can mix 1-3min to first adding lean pork and salt-mixture to cut again in emulsified body; Then add white pepper powder, cornstarch, egg liquid, chickens' extract and sodium isoascorbate, and the frozen water of residue 1/2 total amount, cut and mix to meat stuffing exquisiteness, thickness, even, about 4-8min; Cutting in the process of mixing, control temperature≤10 ℃ of meat stuffing.Wherein lean pork is cut into 1cm before use
2the fritter of left and right, mixes with salt, at 4 ℃, pickles 16-48h.
The preparation of step 4, sausage, records fillings, and carries out boiling certain hour after vacuum packaging, contains the sausage of crosslinked peanut protein described in obtaining.Can use sausage filler to record cutting the fillings of mixing, use Collagent casing for sausages, tie a knot every 10-15cm.The sausage surface irrigating is dried, use food-grade vacuum packaging bag, specification: 10cm*15cm or 15cm*20cm, adopt vacuum packaging machine to vacuumize packing.Then in the pot of 85-95 ℃, carry out boiling, boiling 40-60min by irrigating also vacuum-packed sausage.After boiling completes, from pot, take out the sausage that boiling is good, be placed in pallet, be cooled to room temperature.With scissors, vacuum packaging bag is cut off, taken out sausage, preservation at 4 ℃.
In the preparation method of the described sausage that contains crosslinked peanut protein, in step 1, adopt cold heavy method to extract vegetable protein component.
In the preparation method of the described sausage that contains crosslinked peanut protein, described peanut protein adopts arachin and companion's globulin, and the reaction condition of wherein said arachin and cross-linking enzyme is pH6.5-7.5, temperature 35-45 ℃, cross-linking enzyme consumption 11-13U/g, crosslinking time 1-2h; The reaction condition of described companion's globulin and cross-linking enzyme is pH6.5-7.5, temperature 35-45 ℃, enzyme dosage 14-16U/g, crosslinking time 2-3h.
In the preparation method of the described sausage that contains crosslinked peanut protein, preferably TGase of cross-linking enzyme used.
Specific embodiment 1
Choose qualified 200g fresh pig lean meat and 150g pig back of the body fat, lean meat is removed to broken bone, manadesma, be laid on platform, lean pork and pig back of the body fat are all cut into 1cm
2the fritter of left and right, mixes 10g salt lean meat, and pickle 20h under 4 ℃ of environment.Crosslinked 50g arachin and 150g frozen water are mixed in cutmixer, add and be processed into 1cm
2the pig back of the body fat of left and right fritter stirs 3min, add 3g sodium phosphate trimer and 2g sodium pyrophosphate, cut and mix 2min, then add wherein 5g white pepper powder, 100g cornstarch, 80g egg liquid, 15 chickens' extracts, 0.3g sodium isoascorbate and 150g frozen water, cut and mix to meat stuffing exquisiteness, thickness, even, cut and mix 5min, simultaneously cutting temperature≤10 ℃ that keep at any time meat stuffing in the process of mixing.
Pack in sausage filler and record with Collagent casing for sausages cutting the meat stuffing of mixing, tie a knot every 15cm.Irrigate after sausage, its surface is dried, the food-grade vacuum packaging bag that is 15cm*20cm by specification, adopts vacuum packaging machine to vacuumize packing.The pot that is placed in 90 ℃ carries out boiling, boiling 40min.After boiling is good, be placed in pallet, be cooled to room temperature, with scissors, vacuum packaging bag is cut off, take out sausage, preservation at 4 ℃.
Specific embodiment 2:
Choose qualified 250g fresh pig lean meat and 100g pig back of the body fat, lean meat is removed after broken bone, manadesma, connective tissue, mix with 15g salt lean meat, and pickle 24h under 4 ℃ of environment.Crosslinked 75g arachin and 160g frozen water are mixed in cutmixer, add and be processed into 1cm
2the pig back of the body fat of left and right fritter, stir 5min, add 2g sodium phosphate trimer, 3g sodium pyrophosphate and 1g calgon, cut and mix 3min, then add wherein 5g white pepper powder, 120g cornstarch, 100g egg liquid, 10g chickens' extract, 0.4g sodium isoascorbate and 160g frozen water, cut and mix to meat stuffing exquisiteness, thickness, evenly, cut and mix 6min, simultaneously cutting temperature≤10 ℃ that keep at any time meat stuffing in the process of mixing.
Pack in sausage filler and record with Collagent casing for sausages cutting the fillings of mixing, tie a knot every 12cm.Irrigate after sausage, its surface is dried, the food-grade vacuum packaging bag that is 10cm*15cm by specification, adopts vacuum packaging machine to vacuumize packing.The pot that is placed in 85 ℃ carries out boiling, boiling 50min.After boiling is good, be placed in pallet, be cooled to room temperature, with scissors, vacuum packaging bag is cut off, take out preservation at 4 ℃.
Specific embodiment 3
Choose qualified 200g fresh pig lean meat and 150g pig back of the body fat, lean meat is removed after broken bone, manadesma, connective tissue, mix with 15g salt lean meat, and pickle 16h under 4 ℃ of environment.100g crosslinked companion globulin and 150g frozen water are mixed in cutmixer, add and be processed into 1cm
2the pig back of the body fat of left and right fritter, stir 3min, add 4g sodium pyrophosphate and 3g calgon to cut and mix 2min, then add wherein 10g white pepper powder, 100g cornstarch, 120g egg liquid, 20g chickens' extract, 0.5g sodium isoascorbate and 150g frozen water, cut and mix to meat stuffing exquisiteness, thickness, even, cut and mix 4min, simultaneously cutting temperature≤10 ℃ that keep at any time meat stuffing in the process of mixing.
Pack in sausage filler and record with Collagent casing for sausages cutting the meat stuffing of mixing, tie a knot every 15cm.Irrigate after sausage, its surface is dried, the food-grade vacuum packaging bag that is 15cm*20cm by specification, adopts vacuum packaging machine to vacuumize packing.The pot that is placed in 85 ℃ carries out boiling, boiling 50min.After boiling is good, be placed in pallet, be cooled to room temperature, with scissors, vacuum packaging bag is cut off, take out sausage, preservation at 4 ℃.
Specific embodiment 4
Choose qualified 250g fresh pig lean meat and 150g pig back of the body fat, lean meat is removed after broken bone, manadesma, connective tissue, mix with 20g salt lean meat, and pickle 36h under 4 ℃ of environment.Crosslinked 50g conarachin and 150g frozen water are mixed in cutmixer, add and be processed into 1cm
2the pig back of the body fat of left and right fritter, stir 5min, add 3g sodium phosphate trimer, 1g sodium pyrophosphate and 2g calgon, cut and mix 2min, then add wherein 15g white pepper powder, 80g cornstarch, 100g egg liquid, 150g chickens' extract, 0.3g sodium isoascorbate and 150g frozen water, cut and mix to meat stuffing exquisiteness, thickness, evenly, cut and mix 6min, simultaneously cutting temperature≤10 ℃ that keep at any time meat stuffing in the process of mixing.
Pack in sausage filler and record with Collagent casing for sausages cutting the meat stuffing of mixing, tie a knot every 10cm.Irrigate after sausage, its surface is dried, the food-grade vacuum packaging bag that is 10cm*15cm by specification, adopts vacuum packaging machine to vacuumize packing.The pot that is placed in 90 ℃ carries out boiling, boiling 45min.After boiling is good, be placed in pallet, be cooled to room temperature, with scissors, vacuum packaging bag is cut off, take out sausage, preservation at 4 ℃.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend of describing.
Claims (10)
1. a sausage that contains crosslinked peanut protein, is characterized in that, is prepared from by major ingredient and the auxiliary material of following weight portion:
Meat 20-40
Crosslinked peanut protein 5-15
Water 30-40
One or more in the auxiliary materials such as the salt, starch based, vegetable oil and the flavoring that allow on other food.
2. the sausage that contains crosslinked peanut protein as claimed in claim 1, is characterized in that, described crosslinked peanut protein is formed through cross-linking enzyme effect by peanut protein.
3. the sausage that contains crosslinked peanut protein as claimed in claim 2, is characterized in that, the arachin that described peanut protein preferably extracts from peanut meal and companion's globulin.
4. the sausage that contains crosslinked peanut protein as claimed in claim 1, is characterized in that, meat used is lean pork and pig back of the body fat preferably, and its components by weight percent is: lean pork 15-25; Pig back of the body fat 5-15.
5. the sausage that contains crosslinked peanut protein as claimed in claim 4, is characterized in that, also contains the egg liquid of 8-13 weight portion in formula.
6. the sausage that contains crosslinked peanut protein as claimed in claim 5, is characterized in that, institute's water is frozen water.
7. the preparation method of the sausage that contains crosslinked peanut protein as claimed in claim 6, is characterized in that, comprises the following steps:
Step 1, the crosslinked peanut protein of preparation, extract peanut protein component, adds cross-linking enzyme to carry out cross-linking reaction, obtains being cross-linked accordingly peanut protein;
The preparation of step 2, emulsified body, mixes described crosslinked peanut protein, pig back of the body fat and frozen water, cuts and mixes, and obtains emulsified body;
The preparation of step 3, fillings, mixes lean pork, egg liquid and other auxiliary materials and emulsified body, cuts and mixes, and obtains preparing the required fillings of sausage;
The preparation of step 4, sausage, records fillings, and carries out boiling certain hour after vacuum packaging, contains the sausage of crosslinked peanut protein described in obtaining.
8. the preparation method of the sausage that contains crosslinked peanut protein as claimed in claim 7, is characterized in that, adopts cold heavy method to extract peanut protein component in step 1.
9. the preparation method of the sausage that contains crosslinked peanut protein as claimed in claim 7, it is characterized in that, described peanut protein adopts arachin and companion's globulin, and the reaction condition of wherein said arachin and cross-linking enzyme is pH6.5-7.5, temperature 35-45 ℃, cross-linking enzyme consumption 11-13U/g, crosslinking time 1-2h; The reaction condition of described companion's globulin and cross-linking enzyme is pH6.5-7.5, temperature 35-45 ℃, enzyme dosage 14-16U/g, crosslinking time 2-3h.
10. the preparation method of the sausage that contains crosslinked peanut protein as claimed in claim 9, is characterized in that preferably TGase of cross-linking enzyme used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071843.0A CN103815431B (en) | 2014-02-28 | 2014-02-28 | A kind of sausage containing crosslinked peanut protein and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071843.0A CN103815431B (en) | 2014-02-28 | 2014-02-28 | A kind of sausage containing crosslinked peanut protein and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103815431A true CN103815431A (en) | 2014-05-28 |
| CN103815431B CN103815431B (en) | 2016-04-20 |
Family
ID=50750960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410071843.0A Active CN103815431B (en) | 2014-02-28 | 2014-02-28 | A kind of sausage containing crosslinked peanut protein and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815431B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343381A (en) * | 2016-08-24 | 2017-01-25 | 广东工业大学 | Emulsion type sausage containing enzymatic modified soybean protein isolate and preparation method thereof |
| CN106879744A (en) * | 2016-12-28 | 2017-06-23 | 中国农业科学院原子能利用研究所 | A kind of method that utilization peanut meal makes peanut bean curd |
| CN112914043A (en) * | 2021-04-09 | 2021-06-08 | 中国农业科学院农产品加工研究所 | Sausage containing yeast soluble beta-glucan-peanut protein isolate complex |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN102669713A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Processing method of high-elasticity delicious sausage |
| CN102696859A (en) * | 2012-05-25 | 2012-10-03 | 青岛农业大学 | Method utilizing TG enzymatic modification to prepare isolated peanut protein |
| CN102757489A (en) * | 2012-07-24 | 2012-10-31 | 中国农业科学院农产品加工研究所 | Method for synchronously extracting and separating arachin and conarrachin |
-
2014
- 2014-02-28 CN CN201410071843.0A patent/CN103815431B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN102696859A (en) * | 2012-05-25 | 2012-10-03 | 青岛农业大学 | Method utilizing TG enzymatic modification to prepare isolated peanut protein |
| CN102669713A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Processing method of high-elasticity delicious sausage |
| CN102757489A (en) * | 2012-07-24 | 2012-10-31 | 中国农业科学院农产品加工研究所 | Method for synchronously extracting and separating arachin and conarrachin |
Non-Patent Citations (4)
| Title |
|---|
| 吴海文等: "转谷氨酰胺酶催化花生浓缩蛋白对凝胶强度和弹性的影响", 《中国油脂》 * |
| 周雪松: "花生蛋白改性研究", 《粮食加工》 * |
| 杜寅等: "花生蛋白组分及其功能性质研究进展", 《食品科学》 * |
| 郭玉华等: "植物蛋白与乳蛋白在肉制品加工中的应用", 《肉类研究》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343381A (en) * | 2016-08-24 | 2017-01-25 | 广东工业大学 | Emulsion type sausage containing enzymatic modified soybean protein isolate and preparation method thereof |
| CN106343381B (en) * | 2016-08-24 | 2020-02-21 | 广东工业大学 | Emulsified sausage containing enzymatic modified soybean protein isolate and preparation method thereof |
| CN106879744A (en) * | 2016-12-28 | 2017-06-23 | 中国农业科学院原子能利用研究所 | A kind of method that utilization peanut meal makes peanut bean curd |
| CN106879744B (en) * | 2016-12-28 | 2020-10-27 | 中国农业科学院农产品加工研究所 | Method for preparing peanut tofu by using peanut meal |
| CN112914043A (en) * | 2021-04-09 | 2021-06-08 | 中国农业科学院农产品加工研究所 | Sausage containing yeast soluble beta-glucan-peanut protein isolate complex |
| CN112914043B (en) * | 2021-04-09 | 2022-04-12 | 中国农业科学院农产品加工研究所 | Sausage containing yeast soluble beta-glucan-peanut protein isolate complex |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103815431B (en) | 2016-04-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103564494A (en) | Aquatic collagen fish cake as well as preparation method thereof | |
| CN102078004A (en) | Method for processing high calcium fish meat blended sausage | |
| CN102726750A (en) | Breakfast sausage and production method thereof | |
| CN102228267A (en) | Method for preparing emulsified sausage added with plasma protein powder | |
| CN102551106B (en) | Method for producing low-fat composite fish flesh and goose sausages | |
| CN103815431B (en) | A kind of sausage containing crosslinked peanut protein and preparation method thereof | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN102178265B (en) | Method for processing egg gel type product | |
| CN103416783A (en) | Instant fish meat dried tofu formula and production technology thereof | |
| CN101999703B (en) | Method for preparing compound bag-packaged fish balls in clear soup | |
| CN102697066B (en) | Processing method for dried livestock meat egg | |
| CN103478743B (en) | Production method of ultrahigh-pressure low-fat emulsified sausage product | |
| CN104068416B (en) | A kind of flesh of fish chicken tailgut preparation method | |
| CN109527417A (en) | A kind of Sausage made of meat jelly and preparation method thereof | |
| CN104223138B (en) | A kind of method utilizing bone class accessory substance processing preconditioned clear soup burger | |
| CN112655937A (en) | High-calcium preserved fish sauce and preparation method thereof | |
| CN104256711A (en) | Frozen collagen steamed egg with seafood and preparation method thereof | |
| CN102302184B (en) | Method for preparing chicken skin pork dumplings | |
| CN106721657A (en) | A kind of catfish feed | |
| CN104366562B (en) | Production method of crocodile meat balls | |
| CN102090664B (en) | Preparation method for improving elasticity of mixed meat paste of chicken-bone paste and fish flesh | |
| CN104509813A (en) | Manufacturing method of pickled cucumber product | |
| CN101233933B (en) | Method for processing crackling meat bean jelly | |
| CN103689671B (en) | A kind of lactagogue surimi product and preparation method thereof | |
| CN102835677A (en) | Processing method for curried chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |