CN104207180A - Preparation method of low-fat high-dietary-fiber grain sausage - Google Patents
Preparation method of low-fat high-dietary-fiber grain sausage Download PDFInfo
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- CN104207180A CN104207180A CN201410348453.3A CN201410348453A CN104207180A CN 104207180 A CN104207180 A CN 104207180A CN 201410348453 A CN201410348453 A CN 201410348453A CN 104207180 A CN104207180 A CN 104207180A
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 11
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of low-fat high-dietary-fiber grain sausage and belongs to the technical field of food processing. In the method, pork is employed as a main material with addition of modified oat dietary fiber, or modified barley dietary fiber, and inulin, wherein a total dietary fiber addition amount of the sausage accounts for 6-10% of the weight of the pork. The modified oat dietary fiber, or modified barley dietary fiber, is prepared with oat, or barley bran, as a raw material, and through following processes: a degreasing and drying process, a sieving process, a crushing process, an enzymatic hydrolysis process, a precipitating process, a drying process, a superfine grinding process and a high-pressure modifying process. By means of the method, the grain sausage is low in the content of fat and is high in the content of the dietary fiber, wherein the content of the fat is only 9.90% while the content of the dietary fiber is 9.17%. Meanwhile, the grain sausage has an excellent texture and sensory characteristics and is suitable for industrial popularization.
Description
Technical field
The present invention relates to a kind of preparation method of low fat high dietary-fiber coarse cereals sausage, belong to food processing technology field.
Background technology
China is meat production big country of the world, is also the country that meat products total quantity consumed is maximum in the world at present.Along with progress that is economic and society, in the diet structure that people are daily, the intake of fat, cholesterol and carbohydrate improves constantly, cause people's overnutrition and obesity, the illness rate along with angiocardiopathies such as hypertension, high fat of blood, diabetes significantly increases.Dietary fiber can not be digested and absorb in the small intestine of people, increases the absorption of dietary fiber in diet, can reduce the incidence of disease of obesity, hypertension, diabetes, reduce the content of Blood Cholesterol.Dietary fiber is added in sausage, the fat content in sausage can be reduced, meet the requirement of people for food health, nutrition, safety.
Scholar's research is had to be added in sausage by the insoluble diedairy fibers such as soybean dietary fiber, bran dietary fiber, pomace, seaweed diet fiber in recent years.But the coarse mouthfeel of the sausage due to interpolation dietary fiber, the problems such as palatability is poor, and sensory effects is not good, its application is subject to certain restrictions.The existing research about adding dietary fiber in sausage of current China, mainly concentrate on and how to be added in sausage formula by dietary fiber, the research of the mouthfeel and quality aspect of improving dietary fiber sausage by the pretreatment of dietary fiber for how is not very ripe.
Summary of the invention
For solving the problem, the invention provides a kind of preparation method of low fat high dietary-fiber coarse cereals sausage, the sausage product produced according to the present invention has high dietary-fiber, low-fat feature, and can improve quality and the mouthfeel of sausage.The technical scheme taked is as follows:
The object of the invention is to a kind of preparation method of low fat high dietary-fiber coarse cereals sausage, the method take pork as major ingredient, add modified oat or barley diet fiber and inulin, the addition of total dietary fiber is that the 6-10% of pork weight makes dietary fiber sausage;
Described modified oat or barley diet fiber are with oat or Fructus Hordei Vulgaris bran for raw material, through degreaser drying, sieve, pulverize, enzyme hydrolysis, dry after precipitate and separate, ultramicro grinding is modified obtained through high pressure again.
The step of described method is as follows:
5) pretreatment of raw meat: by lean meat after revising segmentation, stripping and slicing is pickled, carries out Minced Steak and cuts and mix after pickling, back fat meat, without the need to pickling, directly carries out Minced Steak and cuts and mix;
6) pretreatment of dietary fiber: after barley or oat being extracted from barley or oat bran, carry out high pressure modification;
7) mix: by step 1) pretreated feedstock meat and the step 2 of gained) modified dietary fiber of gained and other auxiliary materials mix, acquisition meat stuffing;
8) bowel lavage slaking packaging: utilize sausage filler by step 3) gained meat stuffing carries out bowel lavage process, and after baking boiling, cooling packing obtains finished product.
Step 1) described in pickle, be utilize refined salt and phosphate, nitrite, under the condition of 4 DEG C, pickle 24h; Weight fraction shared by described refined salt is 2.5-3.0 part, and phosphate is 0.3 part, and nitrite is 0.015 part.
Described modified oat or barley diet fiber, that recycling colloid mill is pulverized by the oat that extracts or barley diet fiber after washing, 40MPa high pressure homogenizer mesohigh modification 3 times after pulverizing, each 3-5min, obtains modified dietary fiber after modified spraying dry.
The content of described total dietary fiber is the 6-10% of pork weight, and wherein inulin content is the 0-5% of pork weight.
Step 3) described in other auxiliary materials, be inulin, starch, salt, sugar, monosodium glutamate, five-spice powder, pepper powder, carragheen.
Other auxiliary materials described, shared parts by weight are respectively: inulin 0-5 part, starch 3-6 part, 2.5-3.0 part salt, sugared 0.8-1.0 part, monosodium glutamate 0.5 part, five-spice powder 0.5 part, pepper powder 0.5 part, carragheen 0.5 part.
The concrete steps of described method are as follows:
1) raw meat: lean meat peeling, finishing, is cut into suitable size and shape respectively by lean meat and back fat;
2) pickle: by step 1) the lean meat block of gained mixes with refined salt 2.5-3.0 part and 0.3 part of phosphate, 0.015 part of nitrite equably, pickles 24h, pickle rear acquisition and pickle lean meat under the condition of 4 DEG C;
3) Minced Steak is cut and is mixed: by step 2) gained pickle lean meat and back fat use respectively 8mm sieve aperture meat grinder make meat stuffing, then the frozen water adding raw meat 10-15% for three times is divided, cut with cutmixer and mix, cut to mix and terminate the rear meat temperature that controls below 10 DEG C, obtain to cut and mix lean meat and back fat;
4) oat or barley diet fiber extract and modification: by sieving through the oat of degreaser drying or Fructus Hordei Vulgaris bran, pulverize, enzyme hydrolysis, alcohol settling, after drying ultramicro grinding obtain oat or barley diet fiber for subsequent use; Again by the oat of extracting or barley diet fiber after twice washing, utilize colloid mill to pulverize, use homogenizer high pressure modification 3 times under the pressure of 40MPa, each 3-5min, obtains modified dietary fiber dry powder finally by spraying dry;
5) mix: by step 3) gained cuts and mixes lean meat and back fat and step 4) 6-10 part modified oat of gained or barley diet fiber, 0-5 part inulin, 3-6 part starch, 2.5-3.0 part salt, 0.8-1.0 part sugar, put into mixer together with 0.5 portion of monosodium glutamate, 0.5 part of five-spice powder, 0.5 portion of pepper powder, 0.5 part of carragheen and carry out stirring 15-20min, acquisition meat stuffing;
6) bowel lavage: by step 5) meat stuffing mixed of gained by automatic enemator bowel lavage, adopt the natural casing of pig or sheep, obtain bowel lavage;
7) toasting: by step 6) gained bowel lavage is at 65-70 DEG C of baking 0.5-1h, and bowel lavage is toasted in acquisition;
8) boiling: by step 7) the baking bowel lavage of gained puts into boiling water boiling, 40-50min, obtains boiling coarse cereals sausage;
9) cooling and packaging: by step 8) gained boiling coarse cereals sausage is cooled to 10-15 DEG C, vacuum packaging.
Beneficial effect of the present invention:
Adopt the oat of pre-emulsification process of the present invention or barley diet fiber to add in sausage, the requirement of the edible qualities such as product special flavour, matter structure and sense organ can be ensured, and increase the trophic function of product.Compared with traditional sausage, the present invention with the addition of the total dietary fiber of 3-10%, significantly reduces the fat content of sausage, and improves the alimentary health-care function of product.Compared with the product adding dietary fiber with other, the present invention adopts pretreatment and pre-emulsified method to prepare oat or barley diet fiber, and add inulin in sausage, while the fat content reducing sausage, add the content of product water soluble dietary fiber, and effectively improve quality and the organoleptic properties of product, solve the problems such as product becomes dry, hardening, local flavor is not good of adding dietary fiber and bringing with reduction fat content.
Accompanying drawing explanation
Fig. 1 is the cylindricality comparison diagram of the total dietary fiber content of each embodiment product.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention is not by the restriction of embodiment.
Following examples method therefor is the art kind conventional method without specified otherwise.
Embodiment 1:
The weight proportion present embodiments providing material composition contained by a kind of existing method (number of patent application of reference is 201110312443.0) bowel lavage preparing dietary fiber sausage is: pork 100 parts (lean meat 80+ fat meat 20), soluble dietary fiber 0.9 part, starch 6.3 parts, carragheen 0.6 part, pepper powder 0.1 part, five-spice powder 0.6 part, white sugar 2.1 parts, monosodium glutamate 0.05 part, 0.42 part, Daqu spirit of China, refined salt 2.9 parts, natrium nitrosum 0.01 part, soluble dietary fiber used is the pomace dietary fibers that oneself extracts, the preparation method of bowel lavage comprises the following steps:
1) process of pork: first pig picked a bone, peeling, repair suety, muscle head, clot and lymph node, then lean meat is cut into the bulk of fist size, fat meat is cut into the square bulk of about 1cm;
2) pickle: Stewed pork in soy sauce evenly admixes refined salt, under 1 DEG C of condition, pickle 30h;
3) Minced Steak and cutting is mixed: the pork meat grinder after pickling is stranding into meat stuffing, then adds the trash ice cutmixer accounting for pork weight 9% and cuts and mix 8min;
4) filling is mixed: put into mixer stir 15min by cutting the pork after mixing and auxiliary material;
5) record: the meat stuffing of (4) step gained is loaded casing and ties up, the bowel lavage hanging 5h then will recorded;
6) toast: by above-mentioned bowel lavage at 70 DEG C of baking 2.5h, and frequently stir to prevent starch sedimentation;
7) boiling: bowel lavage is put into boiling water, frequently first and second stir, 25min takes the dish out of the pot;
8) cooling and packaging: above-mentioned bowel lavage is cooled to 10 DEG C, then uses non-toxic plastic film PE vacuum packaging.
Embodiment 2
By the lean meat 90 parts after pickling and back fat 10 parts, use respectively 8mm sieve aperture meat grinder make meat stuffing, the frozen water of 10 parts is added in gradation.By cutting the lean meat after mixing, Herba bromi japonici dietary fiber (unmodified), the back fat that rubs put into mixer and carry out stirring 10-15min together with other auxiliary materials; Temperature controls below 10 DEG C, the formula wherein adding auxiliary material is: Herba bromi japonici dietary fiber (unmodified) 8 parts, starch 5 parts, salt 3 parts, sugar 1 part, monosodium glutamate 0.5 part, five-spice powder 0.5 part, pepper powder 0.5 part, carragheen 0.5 part, phosphate 0.3 part, nitrite 0.015 part.The above-mentioned raw material mixed is pickled 24h under 4 DEG C of conditions.By the meat stuffing that mixes by automatic enemator bowel lavage, adopt the natural casing of pig or sheep; By above-mentioned bowel lavage at 60-70 DEG C of baking 0.5-1h; Bowel lavage after baking is put into boiling water boiling, 40-50min; Above-mentioned sausage is cooled to 10-15 DEG C, vacuum packaging, stores under 4 DEG C of conditions.
Embodiment 3
By the lean meat 90 parts after pickling and back fat 10 parts, use respectively 8mm sieve aperture meat grinder make meat stuffing, the frozen water of 10 parts is added in gradation.Put into mixer carry out stirring 10-15min by cutting the lean meat after mixing, the Herba bromi japonici dietary fiber of modification, the back fat of rubbing together with other auxiliary materials; Temperature controls below 10 DEG C, the formula wherein adding auxiliary material is: modified oat dietary fiber 8 parts, starch 5 parts, salt 3 parts, sugar 1 part, monosodium glutamate 0.5 part, five-spice powder 0.5 part, pepper powder 0.5 part, carragheen 0.5 part, phosphate 0.3 part, nitrite 0.015 part.The above-mentioned raw material mixed is pickled 24h under 4 DEG C of conditions.By the meat stuffing that mixes by automatic enemator bowel lavage, adopt the natural casing of pig or sheep; By above-mentioned bowel lavage at 60-70 DEG C of baking 0.5-1h; Bowel lavage after baking is put into boiling water boiling, 40-50min; Above-mentioned sausage is cooled to 10-15 DEG C, vacuum packaging, stores under 4 DEG C of conditions.
Embodiment 4
By the lean meat 90 parts after pickling and back fat 10 parts, use respectively 8mm sieve aperture meat grinder make meat stuffing, the frozen water of 10 parts is added in gradation.Put into mixer carry out stirring 10-15min by cutting the lean meat after mixing, the barley diet fiber of modification, the back fat of rubbing together with other auxiliary materials; Temperature controls below 10 DEG C, the formula wherein adding auxiliary material is: pre-emulsification barley diet fiber 4 parts, starch 6 parts, salt 3 parts, sugar 1 part, monosodium glutamate 0.5 part, five-spice powder 0.5 part, pepper powder 0.5 part, carragheen 0.5 part, phosphate 0.3 part, nitrite 0.015 part.The above-mentioned raw material mixed is pickled 24h under 4 DEG C of conditions.By the meat stuffing that mixes by automatic enemator bowel lavage, adopt the natural casing of pig or sheep; By above-mentioned bowel lavage at 60-70 DEG C of baking 0.5-1h; Bowel lavage after baking is put into boiling water boiling, 40-50min; Above-mentioned sausage is cooled to 10-15 DEG C, vacuum packaging, stores under 4 DEG C of conditions.
Embodiment 5
By the lean meat 90 parts after pickling and back fat 10 parts, use respectively 8mm sieve aperture meat grinder make meat stuffing, the frozen water of 10 parts is added in gradation.By cut the lean meat after mixing, the Herba bromi japonici dietary fiber of modification, inulin, rubbing back fat put into mixer carry out stirring 10-15min together with other auxiliary material; Temperature controls below 10 DEG C, the formula wherein adding auxiliary material is: modified oat dietary fiber 8 parts, inulin 2 parts, starch 3 parts, salt 2.5 parts, sugar 0.8 part, monosodium glutamate 0.5 part, five-spice powder 0.5 part, pepper powder 0.5 part, carragheen 0.3 part, phosphate 0.3 part, nitrite 0.015 part.The above-mentioned raw material mixed is pickled 24h under 4 DEG C of conditions.By the meat stuffing that mixes by automatic enemator bowel lavage, adopt the natural casing of pig or sheep; By above-mentioned bowel lavage at 60-70 DEG C of baking 0.5-1h; Bowel lavage after baking is put into boiling water boiling, 40-50min; Above-mentioned sausage is cooled to 10-15 DEG C, vacuum packaging, stores under 4 DEG C of conditions.
Embodiment 6
By the lean meat 90 parts after pickling and back fat 10 parts, use respectively 8mm sieve aperture meat grinder make meat stuffing, the frozen water of 10 parts is added in gradation.Put into mixer carry out stirring 10-15min by cutting the lean meat after mixing, the barley diet fiber of modification, the back fat of rubbing together with other auxiliary materials; Temperature controls below 10 DEG C, the formula wherein adding auxiliary material is: modification barley diet fiber 2 parts, inulin 2 parts, starch 4 parts, salt 2.5 parts, sugar 0.8 part, monosodium glutamate 0.5 part, five-spice powder 0.5 part, pepper powder 0.5 part, carragheen 0.3 part, phosphate 0.3 part, nitrite 0.015 part.The above-mentioned raw material mixed is pickled 24h under 4 DEG C of conditions.By the meat stuffing that mixes by automatic enemator bowel lavage, adopt the natural casing of pig or sheep; By above-mentioned bowel lavage at 60-70 DEG C of baking 0.5-1h; Bowel lavage after baking is put into boiling water boiling, 40-50min; Above-mentioned sausage is cooled to 10-15 DEG C, vacuum packaging, stores under 4 DEG C of conditions.
Embodiment 7
The present embodiment utilizes soxhlet extraction and enzymatic gravimetric method to measure the fat content in sausage prepared in embodiment 1-6 and total dietary fiber, the results are shown in Table 1.
Table 1 embodiment 1-6 prepares fat and total dietary fiber content in sausage
As can be seen from Table 1, in the sausage prepared by embodiment 2-6, fat content is all starkly lower than sausage prepared by embodiment 1, and the total dietary fiber content of embodiment 2-6 is all apparently higher than sausage prepared by embodiment 1 simultaneously.This result illustrates, utilize dietary fiber sausage prepared by method provided by the present invention, its fat content is starkly lower than conventional method, and dietary fiber content significantly improves simultaneously.
The present embodiment utilizes texture analyser to measure the texture characteristic of sausage prepared by embodiment 1-6, the results are shown in Table 2.
Table 2 embodiment 1-6 prepares texture characteristic and the retentiveness of sausage
As can be seen from Table 2, sausage gel strength, viscoplasticity, cohesion, chewiness, gumminess and retentiveness prepared by embodiment 3-6 are all apparently higher than sausage prepared by embodiment 1 and 2.Compared with embodiment 1 product, embodiment 2-6 product gumminess is higher, because the content of modified oat or barley diet fiber is higher in product.Unmodified Herba bromi japonici dietary fiber is with the addition of in embodiment 2, the sausage gel strength of preparation, viscoplasticity, cohesion, chewiness, gumminess and retentiveness compared with the sausage product adding a small amount of apple dietary fiber higher than embodiment 1, but lower than with the addition of the embodiment 3-6 of modified dietary fiber.This result illustrates, utilizes dietary fiber sausage prepared by method provided by the invention, and its texture characteristic is better than dietary fiber sausage that other modes process, good mouthfeel and improve the quality of dietary fiber sausage.
The present embodiment has also carried out sensory evaluation to the sausage prepared by embodiment 1-6, and evaluation result is in table 3
The sensory evaluation of the sausage prepared by table 3 embodiment 1-6
As can be seen from Table 3, color and luster and the local flavor score of the sausage prepared by embodiment 1-6 are close, illustrate that embodiment 1-6 all has good color and luster and local flavor.The aspect such as palatability, toughness, section of the sausage prepared by embodiment 3-6 is all obviously better than embodiment 1 and 2.With the addition of apple dietary fiber in the sausage product of embodiment 1, and the addition of dietary fiber is less, in sausage palatability toughness and section property, sensory evaluation scores is lower.Embodiment 2 adds the sausage of unmodified Herba bromi japonici dietary fiber, and the addition of dietary fiber is higher, but add unmodified dietary fiber, the problem that sausage palatability is not good with section property can be brought, therefore the scoring of embodiment 2 is a little more than embodiment 1, but is starkly lower than other embodiments.Embodiment 3-6 is the sausage product adding modified oat or barley diet fiber, the reason that the TOP SCORES of these embodiments is all higher is, modified oat or barley diet fiber form stable gel structure than being easier in sausage, protein can be helped to form stable network structure, improve the moisture holding capacity of sausage.Therefore, modified dietary fiber contributes to the palatability and the toughness that improve sausage, can bring good sensory effects.The TOP SCORES particularly adding the embodiment 5 of modified oat dietary fiber and inulin is the highest, illustrate that oat modified dietary fiber has the function better improving sausage matter structure and organoleptic attribute, add to together with inulin in sausage, two kinds of different dietary fiber synergies, contribute to the quality improving sausage, the product of embodiment has better sensory evaluation.
Table 4 high pressure modification is on the impact of sausage
As can be seen from Table 4, different homogenization pressure affects significantly the gel strength of soluble dietary fibre content, sausage in sausage and retentiveness.Within the scope of 20-40MPa, along with in the increase sausage of pressure, soluble dietary fibre content significantly increases, and gel strength and the retentiveness of sausage significantly rise, and total dietary fiber content slowly increases.When homogenization pressure is more than 40MPa, the soluble dietary fibre content of sausage still has a small amount of increase, and total dietary fiber changes of contents is not remarkable, and the gel strength of sausage and retentiveness significantly decline within the scope of equal duty pressure 40-60MPa.Within the scope of 20-60MPa, along with the increase of homogenization pressure, the gel strength of sausage and retentiveness have first rising, rear downward trend.Result illustrates that homogenization pressure raises, more soluble dietary fiber stripping can be promoted, but too high homogenization pressure can make the structure of dietary fiber change, thus affect the formation of its gel network structure in sausage, affect gel strength and the retentiveness of sausage, finally cause sensory evaluation scores to reduce.By high-pressure homogeneous, modification is carried out to oat or barley diet fiber, the content of soluble dietary fiber and total dietary fiber can be increased.But too high homogenization pressure can destroy the structure of dietary fiber, affect the formation of gel network structure, thus affect the texture characteristic of sausage.Under 40MPa processing condition, sausage has best texture characteristic and sensory evaluation scores.Therefore, select suitable processing condition to carry out modification to oat or barley diet fiber, then add in sausage.Modified oat or barley diet fiber is added in sausage, sausage fat content can be reduced, increase total dietary fiber content, improve matter structure and the physicochemical property of sausage, the sense organ acceptance level of improving product simultaneously, finally prepare the low fat high dietary-fiber coarse cereals sausage that consumer likes.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, although the present invention with preferred embodiment openly as above, but and be not used to limit the present invention, any those skilled in the art, do not departing within the scope of technical solution of the present invention, make a little change when above-mentioned disclosed technology contents can be utilized or be modified to the Equivalent embodiments of equivalent variations, in every case be do not depart from technical solution of the present invention content, according to technical spirit of the present invention, within the spirit and principles in the present invention, to any simple amendment that above embodiment is done, equivalent replacement and improvement etc., within the protection domain all still belonging to technical solution of the present invention.
Claims (8)
1. a preparation method for low fat high dietary-fiber coarse cereals sausage, is characterized in that, take pork as major ingredient, adds modified oat or barley diet fiber and inulin, and total dietary fiber addition is that the 6-10% of pork weight makes dietary fiber sausage; Described modified oat or barley diet fiber are with oat or Fructus Hordei Vulgaris bran for raw material, through degreaser drying, sieve, pulverize, enzyme hydrolysis, precipitation, ultramicro grinding is modified obtained through high pressure again after drying.
2. method according to claim 1, it is characterized in that, step is as follows:
1) pretreatment of raw meat: by lean meat after revising segmentation, stripping and slicing is pickled, carries out Minced Steak and cuts and mix after pickling, back fat meat, without the need to pickling, directly carries out Minced Steak and cuts and mix;
2) pretreatment of dietary fiber: after barley or oat being extracted from barley or oat bran, carry out high pressure modification;
3) mix: by step 1) pretreated feedstock meat and the step 2 of gained) modified dietary fiber of gained and other auxiliary materials mix, acquisition meat stuffing;
4) bowel lavage slaking packaging: utilize sausage filler by step 3) gained meat stuffing carries out bowel lavage process, and after baking boiling, cooling packing obtains finished product.
3. method according to claim 2, is characterized in that, step 1) described in pickle, be utilize refined salt and phosphate, nitrite, under the condition of 4 DEG C, pickle 24h; Weight fraction shared by described refined salt is 2.5-3.0 part, and phosphate is 0.3 part, and nitrite is 0.015 part.
4. method according to claim 1 or 2, it is characterized in that, described modified oat or barley diet fiber, be by the oat that extracts or barley diet fiber after washing, recycling colloid mill is pulverized, after pulverizing under 40MPa high pressure homogenizer high pressure modification 3 times, each 3-5min, obtains modified dietary fiber after modified spraying dry.
5. method according to claim 1 or 2, is characterized in that, the content of described total dietary fiber is the 6-10% of pork weight, and wherein inulin content is the 0-5% of pork weight.
6. method according to claim 2, is characterized in that, step 3) described in other auxiliary materials, be inulin, starch, salt, sugar, monosodium glutamate, five-spice powder, pepper powder, carragheen.
7. method according to claim 6, it is characterized in that, other auxiliary materials described, shared parts by weight are respectively: inulin 0-5 part, starch 3-6 part, 2.5-3.0 part salt, sugared 0.8-1.0 part, monosodium glutamate 0.5 part, five-spice powder 0.5 part, pepper powder 0.5 part, carragheen 0.5 part.
8. method according to claim 1 or 2, is characterized in that, concrete steps are as follows:
1) raw meat: lean meat peeling, finishing, is cut into suitable size and shape respectively by lean meat and back fat;
2) pickle: by step 1) the lean meat block of gained mixes with refined salt 2.5-3.0 part and 0.3 part of phosphate, 0.015 part of nitrite equably, pickles 24h, pickle rear acquisition and pickle lean meat under the condition of 4 DEG C;
3) Minced Steak is cut and is mixed: by step 2) gained pickle lean meat and back fat use respectively 8mm sieve aperture meat grinder make meat stuffing, then the frozen water adding raw meat 10-15% for three times is divided, cut with cutmixer and mix, cut to mix and terminate the rear meat temperature that controls below 10 DEG C, obtain to cut and mix lean meat and back fat;
4) oat or barley diet fiber extract and modification: by sieving through the oat of degreaser drying or Fructus Hordei Vulgaris bran, pulverize, enzyme hydrolysis, precipitation, after drying ultramicro grinding obtain oat or barley diet fiber for subsequent use; Again by the oat of extracting or barley diet fiber after twice washing, utilize colloid mill to pulverize, use homogenizer high pressure modification 3 times under the pressure of 40MPa, each 3-5min, obtains modified dietary fiber dry powder finally by spraying dry;
5) mix: by step 3) gained cuts and mixes lean meat and back fat and step 4) 6-10 part modified oat of gained or barley diet fiber, 0-5 part inulin, 3-6 part starch, 2.5-3.0 part salt, 0.8-1.0 part sugar, put into mixer together with 0.5 portion of monosodium glutamate, 0.5 part of five-spice powder, 0.5 portion of pepper powder, 0.5 part of carragheen and carry out stirring 15-20min, acquisition meat stuffing;
6) bowel lavage: by step 5) meat stuffing mixed of gained by automatic enemator bowel lavage, adopt the natural casing of pig or sheep, obtain bowel lavage;
7) toasting: by step 6) gained bowel lavage is at 65-70 DEG C of baking 0.5-1h, and bowel lavage is toasted in acquisition;
8) boiling: by step 7) the baking bowel lavage of gained puts into boiling water boiling, 40-50min, obtains boiling coarse cereals sausage;
9) cooling and packaging: by step 8) gained boiling coarse cereals sausage is cooled to 10-15 DEG C, vacuum packaging.
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