CN108936365A - A kind of ham and preparation method thereof being particularly suitable for mutton cooked in a chafing pot - Google Patents
A kind of ham and preparation method thereof being particularly suitable for mutton cooked in a chafing pot Download PDFInfo
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- CN108936365A CN108936365A CN201811116029.0A CN201811116029A CN108936365A CN 108936365 A CN108936365 A CN 108936365A CN 201811116029 A CN201811116029 A CN 201811116029A CN 108936365 A CN108936365 A CN 108936365A
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- protein isolate
- soybean protein
- ham
- chicken
- revolving speed
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- 235000019710 soybean protein Nutrition 0.000 claims abstract description 62
- 238000009835 boiling Methods 0.000 claims abstract description 31
- 241000287828 Gallus gallus Species 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 24
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- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 238000011049 filling Methods 0.000 claims abstract description 21
- 230000036571 hydration Effects 0.000 claims abstract description 21
- 238000006703 hydration reaction Methods 0.000 claims abstract description 21
- 230000004044 response Effects 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 18
- 239000008158 vegetable oil Substances 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 11
- 235000013330 chicken meat Nutrition 0.000 claims description 30
- 239000011265 semifinished product Substances 0.000 claims description 28
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 25
- 229920001184 polypeptide Polymers 0.000 claims description 24
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 24
- 244000068988 Glycine max Species 0.000 claims description 21
- 235000010469 Glycine max Nutrition 0.000 claims description 21
- 235000004554 glutamine Nutrition 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 18
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- 229920001661 Chitosan Polymers 0.000 claims description 12
- 235000020232 peanut Nutrition 0.000 claims description 12
- 235000013580 sausages Nutrition 0.000 claims description 12
- 230000029087 digestion Effects 0.000 claims description 11
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- 210000000481 breast Anatomy 0.000 claims description 2
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
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- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
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- 238000004458 analytical method Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 210000000795 conjunctiva Anatomy 0.000 description 1
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- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
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
- A23L13/60—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
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to foods processing technique domains, are related to a kind of ham for being particularly suitable for mutton cooked in a chafing pot, the production method for further relating to above-mentioned ham.The composition by weight of the ham is as follows: chicken 12-14, soybean protein isolate 10-15, vegetable oil 5-7, starch 3-5, spice 2-4, glutamine transaminage 0.10-0.12, water 58-62 are prepared through the techniques such as hydration, emulsification, mixing, filling, placing response, boiling.The present invention replaces meat with soybean protein isolate, makes full use of the peculiar water-retaining property of soybean protein isolate institute, retentiveness to reduce its production cost；By changing the mouthfeel of chafing dish ham after addition glutamine transaminage using special process, it is made to be more suitable for Shabu pot use.
Description
Technical field
The present invention relates to foods processing technique domains, are related to a kind of ham for being particularly suitable for mutton cooked in a chafing pot, further relate to above-mentioned fire
The production method of leg.
Background technique
Ham sausage is a kind of deep meat product welcome by the majority of consumers, it is aided with using livestock meat as primary raw material
Starch, spice etc. pickled, cut mix, thermophilic digestion forms.But nowadays, the eating habit of people has occurred that change
Change, high meat products has been not suitable with the demand of numerous people, low meat, high-protein nutrient equilibrium food increasingly by people's
Favor.
Soybean protein isolate (SPI) is a kind of full price protide food addition produced using low temperature desolventizing Soybean Meal as raw material
Agent, it is plant egg that wherein protein content is 90% or more, and contains nearly 20 kinds of essential amino acids, and cholesterol-free
The kind of alternative animal protein few in number in white.Soybean protein isolate due to have dispersibility, emulsibility, hydrability,
The multiple functions characteristics such as oil absorption, gelation, foaminess, conjunctiva and be widely used in each field of food production, to raising
Food quality, the texture for improving product and mouthfeel, enriched nutritive reduce serum cholesterol, prevent heart and cranial vascular disease from having
There is unique effect.
Although currently, also having part that soybean protein isolate is added in ham sausage, for example, patent of invention " a kind of ham sausage "
A kind of ham sausage is disclosed in (CN 201511028648.0), the raw material of parts by weight: 40-60 parts of meat, 2-5 parts of vegetable oil, soybean
5-10 parts of separated protein powder, 3-8 parts of salt etc.；In patent of invention " a kind of ham sausage and preparation method thereof " (CN99100171.0)
Disclose it is a kind of divide lean meat 40-80 parts, 1-20 parts of the flesh of fish with livestock and poultry, 0.1-30 parts of animal protein, 0.1-5 parts of vegetable protein,
0.5-8 parts of animal tallow etc..Although the said goods are all added to soybean protein isolate, additive amount is few, and animal protein
Additive amount is more.The additive amount that vegetable protein is improved in the present invention changes production technology, solves because mentioning by adding auxiliary material
High-vegetable-plant additive amount and cause to obtain ham institutional framework diverging, chewiness is poor, meat feeling decline etc. undesirable consequence.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of chafing dish hams, and chafing dish ham of the present invention is with plant
Albumen replaces Some Animals albumen, by the addition of auxiliary material, makes full use of gel characteristic specific to soybean protein isolate, emulsification
Characteristic, water conservation Oil keeping, make itself and auxiliary material carry out sufficient cross-linking reaction, and it is strong to obtain chewiness, elasticity, toughness, it is crisp feel more,
The more balanced protein-rich product of nutrition.
A kind of ham being particularly suitable for mutton cooked in a chafing pot provided by the present invention, the raw material including following parts by weight:
Preferably, above-mentioned a kind of ham for being particularly suitable for mutton cooked in a chafing pot, wherein the parts by weight of each raw material are as follows:
Either:
Either:
As a preference, chicken used is Fresh Grade Breast.
Soybean protein isolate is gelation soybean protein isolate.
Vegetable oil is soybean oil；Starch is cassava modified starch；Glutamine transaminage is 100 enzyme activity units.
A kind of production method of above-mentioned ham for being particularly suitable for mutton cooked in a chafing pot, includes the following steps:
(1) preparation of chicken: chicken is put into meat grinder, crosses 6-8mm orifice plate, process meat mud；
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean separation
Albumen hydration solution, die revolving speed are 1000-2000r/min, cut and mix time 3-5min；
(3) emulsify: vegetable oil is added into the soybean protein isolate hydration solution, cut in cutmixer mix it is molten to colloid
Liquid whitens, and obtains soybean protein isolate emulsified solution, and die revolving speed is 1500-2000r/min, cuts and mixes time 1-3min；
(4) it mixes: starch, spice and glutamine transaminage is added to the soybean protein isolate emulsified solution
In, stirring obtains fillings to uniformly mixed in blender, and blender revolving speed is 500-2000r/min, mixing time 60-
120s；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 500-1000r/min, cuts and mixes time 20-
40s；
(6) filling: by the filling plastic casing for being 25-35mm to diameter of gained fillings, to be beaten with automatic galvanized wire tying machine
Button obtains the chafing dish ham of semi-finished product；
(7) placing response: by the semi-finished product chicken meat sausage prepared in 4 DEG C of environment placing response 8-12h；
(8) boiling: the taking-up of semi-finished product chicken meat sausage is placed in boiling case, boiling processing, digestion time 80- are carried out
120min。
Preferably, the production method of above-mentioned a kind of ham for being particularly suitable for mutton cooked in a chafing pot, includes the following steps:
(1) preparation of chicken: chicken is put into meat grinder, crosses 8mm orifice plate, process meat mud is spare.
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean separation
Albumen hydration solution, die revolving speed are 1000-2000r/min, cut and mix time 4min；
(3) emulsify: vegetable oil is added into the soybean protein isolate hydration solution, cut in cutmixer mix it is molten to colloid
Liquid whitens, and obtains soybean protein isolate emulsified solution, and die revolving speed is 1500-2000r/min, cuts and mixes time 2min；
(4) it mixes: starch, spice and glutamine transaminage is added to the soybean protein isolate emulsified solution
In, stirring obtains fillings to uniformly mixed in blender, and blender revolving speed is 500-2000r/min, mixing time 90s；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 500-1000r/min, cuts and mixes time 30s；
(6) filling: by the filling plastic casing for being 30mm to diameter of gained fillings, beat with automatic galvanized wire tying machine and detain
To the chafing dish ham of semi-finished product；
(7) placing response: by the semi-finished product element intestines prepared in 4 DEG C of environment placing response 10h；
(8) boiling: the taking-up of semi-finished product element intestines is placed in boiling case, boiling processing, digestion time 100min are carried out.
The production method for being particularly suitable for the ham of mutton cooked in a chafing pot, includes the following steps:
(1) preparation of chicken: chicken is put into meat grinder, crosses 8mm orifice plate, process meat mud is spare；
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean separation
Albumen hydration solution, die revolving speed are 1000-2000r/min, cut and mix time 4min；
(3) it emulsifies: vegetable oil is added in the soybean protein isolate hydration solution in (2), cuts and is mixed to glue in cutmixer
Liquid solution whitens, and obtains soybean protein isolate emulsified solution, and die revolving speed is 1500-2000r/min, cuts and mixes time 2min；
(4) it mixes: starch, spice and glutamine transaminage, soya-bean polypeptides, chitosan, Peanut Polypeptide is added to
(3) in soybean protein isolate emulsified solution, stirring obtains fillings, blender revolving speed 500- to uniformly mixed in blender
2000r/min, mixing time 90s；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 500-1000r/min, cuts and mixes time 30s；
(6) filling: by the filling plastic casing for being 30mm to diameter of gained fillings, beat with automatic galvanized wire tying machine and detain
To the chafing dish ham of semi-finished product；
(7) placing response: by the semi-finished product element intestines prepared in 4 DEG C of environment placing response 10h；
(8) boiling: the taking-up of semi-finished product element intestines is placed in boiling case, boiling processing, digestion time 100min are carried out；
The parts by weight of above each raw material are as follows:
Preferably, the molecular weight of above-mentioned soya-bean polypeptides is 500-2000Da, and the molecular weight of Peanut Polypeptide is 1000-
2000Da。
Compared with existing ham formula and processing technology, the method for the present invention is had the advantages that
(1) additive amount of vegetable protein is increased to 10-15 parts by weight, is turned using the gel characteristic and glutamine of albumen
The crosslinked action of adnosine deaminase, it is finer and smoother to make it have mouthfeel and quality specific to ham, there is preferable elasticity and toughness；
(2) using absorbing and holding water property specific to vegetable protein, can moisturize content, be produced into reduce
This；It joined water-retaining agent Peanut Polypeptide and chitosan simultaneously, the gravy of ham can be made to keep moisture, avoiding it from being lost influences mouth
Sense；
(3) production technology of reaction overnight is utilized, makes the crosslinking more consolidation of albumen, to have better mouthfeel；
(4) chitosan, the soya-bean polypeptides, Peanut Polypeptide being added, interaction further enhance meat in ham
Elasticity improves gumminess, the hardness of ham.
Detailed description of the invention
Fig. 1 is the product photo of the embodiment of the present invention 1；
Fig. 2 is the product photo of the embodiment of the present invention 4.
Specific embodiment
The present invention will be further explained combined with specific embodiments below, so that those skilled in the art knows more about
The present invention, but be not intended to limit the present invention.
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
Before further describing the specific embodiments of the present invention, it should be appreciated that protection scope of the present invention is not limited to down
State specific specific embodiment；It is also understood that term used in the embodiment of the present invention is specific specific in order to describe
Embodiment, rather than limiting the scope of protection of the present invention.
When embodiment provides numberical range, it should be appreciated that except non-present invention is otherwise noted, two ends of each numberical range
Any one numerical value can be selected between point and two endpoints.Unless otherwise defined, the present invention used in all technologies and
Scientific term is identical as the normally understood meaning of those skilled in the art of the present technique.Except specific method, equipment used in embodiment,
Outside material, grasp and record of the invention according to those skilled in the art to the prior art can also be used and this
Any method, equipment and the material of the similar or equivalent prior art of method described in inventive embodiments, equipment, material come real
The existing present invention.
Embodiment 1
A kind of ham being particularly suitable for mutton cooked in a chafing pot, is made of the raw material of following weight parts:
The preparation method is as follows:
(1) preparation of chicken: chicken is put into meat grinder, crosses 6-8mm orifice plate, process meat mud is spare.
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean separation
Albumen hydration solution, die revolving speed are 1000-2000r/min, cut and mix time 3min；
(3) emulsify: vegetable oil is added into the soybean protein isolate hydration solution, cut in cutmixer mix it is molten to colloid
Liquid whitens, and obtains soybean protein isolate emulsified solution, and die revolving speed is 1500-2000r/min, cuts and mixes time 1min；
(4) it mixes: starch, spice and glutamine transaminage is added to the soybean protein isolate emulsified solution
In, stirring obtains fillings to uniformly mixed in blender, and blender revolving speed is 500-2000r/min, mixing time 60s；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 500-1000r/min, cuts and mixes time 20s；
(6) filling: by the filling plastic casing for being 25-35mm to diameter of gained fillings, to be beaten with automatic galvanized wire tying machine
Button obtains the chafing dish ham of semi-finished product；
(7) placing response: by the semi-finished product element intestines prepared in 4 DEG C of environment placing response 8-12h；
(8) boiling: the taking-up of semi-finished product element intestines is placed in boiling case, boiling processing, digestion time 80min are carried out.
Embodiment 2
A kind of ham being particularly suitable for mutton cooked in a chafing pot, is made of the raw material of following weight parts:
The preparation method is as follows:
(1) preparation of chicken: chicken is put into meat grinder, crosses 6-8mm orifice plate, process meat mud is spare.
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean separation
Albumen hydration solution, die revolving speed are 1000-2000r/min, cut and mix time 4min；
(3) emulsify: vegetable oil is added into the soybean protein isolate hydration solution, cut in cutmixer mix it is molten to colloid
Liquid whitens, and obtains soybean protein isolate emulsified solution, and die revolving speed is 1500-2000r/min, cuts and mixes time 2min；
(4) it mixes: starch, spice and glutamine transaminage is added to the soybean protein isolate emulsified solution
In, stirring obtains fillings to uniformly mixed in blender, and blender revolving speed is 500-2000r/min, mixing time 100s；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 500-1000r/min, cuts and mixes time 30s；
(6) filling: by the filling plastic casing for being 25-35mm to diameter of gained fillings, to be beaten with automatic galvanized wire tying machine
Button obtains the chafing dish ham of semi-finished product；
(7) placing response: by the semi-finished product element intestines prepared in 4 DEG C of environment placing response 8-12h；
(8) boiling: the taking-up of semi-finished product element intestines is placed in boiling case, boiling processing, digestion time 100min are carried out.
Embodiment 3
A kind of ham being particularly suitable for mutton cooked in a chafing pot, is made of the raw material of following weight parts:
The preparation method is as follows:
(1) preparation of chicken: chicken is put into meat grinder, crosses 6-8mm orifice plate, process meat mud is spare.
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean separation
Albumen hydration solution, die revolving speed are 1000-2000r/min, cut and mix time 5min；
(3) emulsify: vegetable oil is added into the soybean protein isolate hydration solution, cut in cutmixer mix it is molten to colloid
Liquid whitens, and obtains soybean protein isolate emulsified solution, and die revolving speed is 1500-2000r/min, cuts and mixes time 3min；
(4) it mixes: starch, spice and glutamine transaminage is added to the soybean protein isolate emulsified solution
In, stirring obtains fillings to uniformly mixed in blender, and blender revolving speed is 500-2000r/min, mixing time 120s；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 500-1000r/min, cuts and mixes time 40s；
(6) filling: by the filling plastic casing for being 25-35mm to diameter of gained fillings, to be beaten with automatic galvanized wire tying machine
Button obtains the chafing dish ham of semi-finished product；
(7) placing response: by the semi-finished product element intestines prepared in 4 DEG C of environment placing response 8-12h；
(8) boiling: the taking-up of semi-finished product element intestines is placed in boiling case, boiling processing, digestion time 120min are carried out.
Comparative example 1
A kind of ham is made of the raw material of following weight parts:
The preparation method is the same as that of Example 1.
Comparative example 2
A kind of ham is made of the raw material of following weight parts:
Preparation method is the same as embodiment 2.
Sensory testing
Sense organ survey is carried out to the chafing dish ham of above-described embodiment 1-3, comparative example 1-2 preparation respectively by 10 sensory testing persons
Examination, chafing dish ham sensory testing's standard are shown in Table 1, and malleable, crisp sense and sophistication test result are shown in Table 2:
1 chafing dish ham sensory testing's standard of table
Each chafing dish ham institutional framework test result of table 2
It can be seen that ham sausage sample made from the method for the present invention as the sensory test result of chafing dish ham each in table 2
The indexs such as institutional framework, the mouthfeel of (embodiment 1-3 sample) are significantly better than that comparative example group sample.
Physical and chemical index of the invention is as follows:
The physical and chemical index of the product of 3 embodiment 1-3 of table and comparative example 1-2
| Moisture % | Ash content % | Protein % | Fatty % | pH | Water activity | |
| Embodiment 1 | 58.16 | 2.24 | 18.21 | 9.54 | 6.43 | 0.75 |
| Embodiment 2 | 59.27 | 2.35 | 18.36 | 9.16 | 6.51 | 0.77 |
| Embodiment 3 | 58.18 | 2.37 | 18.28 | 9.17 | 6.45 | 0.76 |
| Comparative example 1 | 55.33 | 2.32 | 18.16 | 9.16 | 6.47 | 0.83 |
| Comparative example 2 | 54.45 | 2.26 | 18.19 | 9.16 | 6.26 | 0.84 |
Embodiment 4
The production method for being particularly suitable for the ham of mutton cooked in a chafing pot, includes the following steps:
Prepare each raw material by following parts by weight:
(1) preparation of chicken: chicken is put into meat grinder, crosses 8mm orifice plate, process meat mud is spare；
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean separation
Albumen hydration solution, die revolving speed are 15000r/min, cut and mix 4min or so；
(3) it emulsifies: vegetable oil is added in the soybean protein isolate hydration solution in (2), cuts and is mixed to glue in cutmixer
Liquid solution whitens, and obtains soybean protein isolate emulsified solution, and die revolving speed is 1800r/min, cuts and mixes 2min or so；
(4) it mixes: starch, spice and glutamine transaminage, soya-bean polypeptides, chitosan, Peanut Polypeptide is added to
(3) in soybean protein isolate emulsified solution, stirring obtains fillings, blender revolving speed 1200r/ to uniformly mixed in blender
Min stirs 90s；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 900r/min, cuts and mixes time 30s；
(6) filling: by the filling plastic casing for being 30mm to diameter of gained fillings, beat with automatic galvanized wire tying machine and detain
To the chafing dish ham of semi-finished product；
(7) placing response: by the semi-finished product element intestines prepared in 4 DEG C of environment placing response 10h；
(8) boiling: the taking-up of semi-finished product element intestines is placed in boiling case, boiling processing, digestion time 100min are carried out.
Embodiment 5
The parts by weight of raw material and embodiment 4 are different, remaining is identical:
Embodiment 6
The parts by weight of raw material and embodiment 4 are different, remaining is identical:
Comparative example 3
Step (4) mixing: starch, spice and glutamine transaminage, soya-bean polypeptides, chitosan are added in (3)
In soybean protein isolate emulsified solution, stirring obtains fillings to being uniformly mixed in blender, blender revolving speed 1200r/min,
Stir 90s；Remaining step is identical with embodiment 4；
Comparative example 4
(4) it mixes: starch, spice and glutamine transaminage, chitosan, Peanut Polypeptide is added to soybean in (3)
In protein isolate emulsified solution, stirring obtains fillings, blender revolving speed 1200r/min, stirring to uniformly mixed in blender
90s；Remaining step is identical with embodiment 4；
Comparative example 5
(4) it mixes: starch, spice and glutamine transaminage, soya-bean polypeptides, Peanut Polypeptide is added in (3) greatly
In beans protein isolate emulsified solution, stirring obtains fillings to uniformly mixed in blender, and blender revolving speed 1200r/min is stirred
Mix 90s；Remaining step is identical with embodiment 4；
Comparative example 6
The dosage of part material is had adjusted relative to embodiment 4, specific as follows:
(4) mix: by starch, spice and glutamine transaminage, 0.5 part of soya-bean polypeptides, 0.1 part of chitosan,
0.2 part of Peanut Polypeptide is added in (3) in soybean protein isolate emulsified solution, and stirring is obtained to uniformly mixed in blender
Fillings, blender revolving speed 1200r/min stir 90s；Remaining step is identical with embodiment 4；
Comparative example 7
(4) mix: by starch, spice and glutamine transaminage, 0.05 part of soya-bean polypeptides, 0.01 part of chitosan,
0.02 part of Peanut Polypeptide is added in (3) in soybean protein isolate emulsified solution, and stirring is obtained to uniformly mixed in blender
Fillings, blender revolving speed 500-2000r/min, mixing time 90s；
The texture of product is analyzed, using physical property measurement instrument measure texture properties of ham sausage characteristic, height of specimen 20mm,
Parameter setting: probe height 30mm, sample deformation amount 40%, downward velocity 60mm/min, contact force 0.1N, after parameter setting
Measure hardness, elasticity, the cohesiveness, gumminess, chewiness of ham；
To the analysis of physical and chemical property of product:
The measurement of moisture: direct drying method；
Ash content: Method of burning of high temperature；
Fat: soxhlet extraction method；
Protein: micro-Kjeldahl；
PH measurement: sample is homogenized in 10mL distilled water using the ham sausage of 1.5g, static 30 minutes, takes supernatant, is used
PH meter measures the pH value of sample, and the same sample carries out 3 measurements and is averaged；
4 embodiment 4-6 of table is compared with the ham texture property of comparative example 3-7
| Hardness | Gumminess | Cohesiveness | Elasticity | Chewiness | |
| Embodiment 4 | 4.43 | 4.28 | 0.55 | 12.16 | 32.46 |
| Embodiment 5 | 4.38 | 4.16 | 0.54 | 12.38 | 32.38 |
| Embodiment 6 | 4.41 | 4.24 | 0.55 | 12.27 | 32.36 |
| Comparative example 3 | 3.76 | 6.25 | 0.48 | 10.26 | 28.23 |
| Comparative example 4 | 3.84 | 6.17 | 0.45 | 10.44 | 28.05 |
| Comparative example 5 | 3.92 | 6.12 | 0.46 | 10.33 | 28.18 |
| Comparative example 6 | 3.87 | 6.29 | 0.45 | 10.35 | 28.31 |
| Comparative example 7 | 3.79 | 6.24 | 0.43 | 10.39 | 28.34 |
5 embodiment 4-6 of table is compared with the ham physicochemical property of comparative example 3-7
It can be seen that embodiment 4-6 compared with the product of comparative example 3-7 from the data in above table, hardness, gluing
Property, cohesiveness, elasticity, chewiness produce certain difference；Analyze reason, it may be possible to raw soybeans polypeptide therein, flower
The addition of raw polypeptide, chitosan, produces influence for the texture of ham；And when any one of removal three of the above raw material
When, it is found that the structure matter of ham can significantly be affected, this illustrates between three either between this three and other raw materials
Interaction is an important factor for influencing entire ham texture；
Chitosan mainly inhibits microorganism in food and plays the role of corrosion-resistant, is a kind of natural anti-corrosion
Agent, and antioxidation can be played, but chitosan is in the present invention, acts synergistically with soya-bean polypeptides, Peanut Polypeptide, to fire
Leg plays the role of enhancing its elasticity, cohesiveness, chewiness and gumminess.
The preferred embodiments of the disclosure and embodiment are explained in detail above, but the present invention is not limited to
The above-described embodiment and examples can also not depart from the present invention within the knowledge of those skilled in the art
Various changes can be made under the premise of design.
Claims (9)
1. a kind of ham for being particularly suitable for mutton cooked in a chafing pot, which is characterized in that the raw material including following parts by weight:
Chicken 12-14 soybean protein isolate 10-15
Vegetable oil 5-7 starch 3-5
Spice 2-4 glutamine transaminage 0.10-0.12
Water 58-62.
2. a kind of ham for being particularly suitable for mutton cooked in a chafing pot as described in claim 1, which is characterized in that
12 soybean protein isolate 10 of chicken
5 starch 3 of vegetable oil
2 glutamine transaminage 0.10 of spice
Water 58；
Either:
13 soybean protein isolate 12 of chicken
6 starch 4 of vegetable oil
3 glutamine transaminage 0.11 of spice
Water 60；
Either:
14 soybean protein isolate 15 of chicken
7 starch 5 of vegetable oil
4 glutamine transaminage 0.12 of spice
Water 62.
3. a kind of ham for being particularly suitable for mutton cooked in a chafing pot as described in claim 1, which is characterized in that chicken is Fresh Grade Breast.
4. a kind of ham for being particularly suitable for mutton cooked in a chafing pot as described in claim 1, which is characterized in that soybean protein isolate is solidifying
Colloidality soybean protein isolate.
5. a kind of ham for being particularly suitable for mutton cooked in a chafing pot as described in claim 1, which is characterized in that vegetable oil is soybean oil；
Starch is cassava modified starch；Glutamine transaminage is 100 enzyme activity units.
6. a kind of production method for the ham for being particularly suitable for mutton cooked in a chafing pot as described in claim 1, includes the following steps:
(1) preparation of chicken: chicken is put into meat grinder, crosses 6-8mm orifice plate, process meat mud；
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean protein isolate
Hydration solution, die revolving speed are 1000-2000r/min, cut and mix time 3-5min；
(3) it emulsifies: vegetable oil is added in soybean protein isolate hydration solution in (2), cuts and is mixed to colloidal solution in cutmixer
Whiten, obtain soybean protein isolate emulsified solution, die revolving speed is 1500-2000r/min, cuts and mixes time 1-3min；
(4) it mixes: starch, spice and glutamine transaminage is added in (3) in soybean protein isolate emulsified solution,
Stirring obtains fillings to being uniformly mixed in blender, and blender revolving speed is 500-2000r/min, mixing time 60-120s；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 500-1000r/min, cuts and mixes time 20-40s；
(6) filling: by the filling plastic casing for being 25-35mm to diameter of gained fillings, beat with automatic galvanized wire tying machine and detain
To the chafing dish ham of semi-finished product；
(7) placing response: by the semi-finished product chicken meat sausage prepared in 4 DEG C of environment placing response 8-12h；
(8) boiling: the taking-up of semi-finished product chicken meat sausage is placed in boiling case, boiling processing, digestion time 80-120min are carried out.
7. a kind of production method for the ham for being particularly suitable for mutton cooked in a chafing pot as described in claim 1, includes the following steps:
(1) preparation of chicken: chicken is put into meat grinder, crosses 8mm orifice plate, process meat mud is spare.
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean protein isolate
Hydration solution, die revolving speed are 1000-2000r/min, cut and mix time 4min；
(3) emulsify: vegetable oil is added in the soybean protein isolate hydration solution in (2), cut in cutmixer mix it is molten to colloid
Liquid whitens, and obtains soybean protein isolate emulsified solution, and die revolving speed is 1500-2000r/min, cuts and mixes time 2min；
(4) it mixes: starch, spice and glutamine transaminage is added in (3) in soybean protein isolate emulsified solution,
Stirring obtains fillings, blender revolving speed 500-2000r/min, mixing time 90s to uniformly mixed in blender；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 500-1000r/min, cuts and mixes time 30s；
(6) filling: to obtain half for beat detaining with automatic galvanized wire tying machine in the filling plastic casing for being 30mm to diameter of gained fillings
The chafing dish ham of finished product；
(7) placing response: by the semi-finished product element intestines prepared in 4 DEG C of environment placing response 10h；
(8) boiling: the taking-up of semi-finished product element intestines is placed in boiling case, boiling processing, digestion time 100min are carried out.
8. a kind of production method for the ham for being particularly suitable for mutton cooked in a chafing pot as described in claim 1, includes the following steps:
(1) preparation of chicken: chicken is put into meat grinder, crosses 8mm orifice plate, process meat mud is spare；
(2) it is hydrated: soybean protein isolate being mixed with water, cuts and is mixed to there is gel in cutmixer, obtain soybean protein isolate
Hydration solution, die revolving speed are 1000-2000r/min, cut and mix time 4min；
(3) emulsify: vegetable oil is added in the soybean protein isolate hydration solution in (2), cut in cutmixer mix it is molten to colloid
Liquid whitens, and obtains soybean protein isolate emulsified solution, and die revolving speed is 1500-2000r/min, cuts and mixes time 2min；
(4) it mixes: starch, spice and glutamine transaminage, soya-bean polypeptides, chitosan, Peanut Polypeptide is added in (3)
In soybean protein isolate emulsified solution, stirring obtains fillings, blender revolving speed 500-2000r/ to uniformly mixed in blender
Min, mixing time 90s；
(5) it mixes: the muddy flesh twisted is put into cutmixer, die revolving speed is 500-1000r/min, cuts and mixes time 30s；
(6) filling: to obtain half for beat detaining with automatic galvanized wire tying machine in the filling plastic casing for being 30mm to diameter of gained fillings
The chafing dish ham of finished product；
(7) placing response: by the semi-finished product element intestines prepared in 4 DEG C of environment placing response 10h；
(8) boiling: the taking-up of semi-finished product element intestines is placed in boiling case, boiling processing, digestion time 100min are carried out；
The parts by weight of above each raw material are as follows:
9. a kind of production method for the ham for being particularly suitable for mutton cooked in a chafing pot as described in claim 1, it is characterised in that: soybean is more
The molecular weight of peptide is 500-2000Da, and the molecular weight of Peanut Polypeptide is 1000-2000Da.
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