CN109527418A - A kind of miscellaneous sausage product of the ox containing mutton tendon and preparation method thereof - Google Patents
A kind of miscellaneous sausage product of the ox containing mutton tendon and preparation method thereof Download PDFInfo
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- CN109527418A CN109527418A CN201811502467.0A CN201811502467A CN109527418A CN 109527418 A CN109527418 A CN 109527418A CN 201811502467 A CN201811502467 A CN 201811502467A CN 109527418 A CN109527418 A CN 109527418A
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- Prior art keywords
- mass parts
- miscellaneous
- sausage product
- preparation
- tendon
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
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- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of miscellaneous sausage product of the ox containing mutton tendon and preparation method thereof, the preparation of the product is the following steps are included: be mixed to get major ingredient for 50 mass parts ox internal organs and 2~4 mass parts mutton tendons, 2~3 mass parts clovers slurry, 1~2 mass parts kelp paste；Auxiliary material, 8 mass parts water are added in major ingredient, it stirs uniform to fillings, it is pickled 12 hours at 4 DEG C, obtains pickled material, pickled material is filled in Collagent casing for sausages, after low temperature adhesion, 35~40min is steamed, after being cooled to room temperature, brushes one layer of honey on casing surface, it is baked 10min at 120~150 DEG C, obtains the miscellaneous sausage product of the ox containing mutton tendon；Wherein, it is the cattle heart of 3~5:1, beef liver that ox internal organs, which include mass ratio,.For the miscellaneous sausage product of ox of the present invention without fishy smell, in good taste, meat and vegetables collocation, diet balance, nutrition are comprehensive, can prevent the generation of the diseases such as senile osteoporosis, fracture, arthropathy；Also, the present invention expands the utilization ways of cattle heart and beef liver in ox by-product, improves added value.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of miscellaneous sausage product of ox containing mutton tendon and its preparations
Method.
Background technique
China is cowboying big country, and with greatly developing for China's cowboying industry, ox by-product yield also increases year by year, by-product
The specific gravity that object accounts for every ox liveweight is larger, and in addition to cutability accounts for about 52%, bone accounts for about 13.5%, and head, tail, accounts for 5.5% at hoof,
Internal organs account for 9.1%, and blood accounts for 4.2%, and fat accounts for 4.7%.
Currently, the utilization rate of the miscellaneous resource of China ox is low, production product category is single, and conventional culinary food is with the miscellaneous soup of ox and stir-fry
Based on ox is miscellaneous, portability is poor, in addition, the miscellaneous fishy smell having of ox is denseer than beef, so that the application field of the miscellaneous product of ox is narrower, pushes away
It is extensively the important channel for comprehensively utilizing the miscellaneous resource of ox with the miscellaneous diversity food for raw material of ox.Although both at home and abroad to by-product activity
Composition Study is relatively more.Such as L-carnitine is extracted by raw material of beef liver, taurine etc. is extracted by primary raw material of beef liver.But with
Ox by-product, clover, kelp and mutton tendon have not been reported as the sausage of primary raw material, currently on the market few by-products
For the sale of the food of raw material.
Protein quality contained by clover is excellent, contains more than 20 kinds of amino acid, especially the amino garden sorrel such as lysine, tryptophan
Formula is reasonable, lutein rich in, leaf green, carrotene, vitamin E, vitamin C, vitamin K, vitamin B and
The mineral matter elements such as calcium, phosphorus, iron, beauty and bioactive substance.Wherein, in clover dry matter the content of calcium be up to 1.50%~
1.90%.
Kelp belongs to energy food, and dietary fiber, protein, fat, content are higher, contains 40 a variety of active ingredients.Its
In main component be mostly laminarin, alginic acid ammonia, mannitol, vitamin, amino acid and a variety of major and trace elements etc..
Wherein, 4.36 grams of potassium, 2.20 grams of calcium are contained in every 100 grams of dry kelps.Collagenic protein rich in, fat content in mutton tendon
Also lower than fat meat and cholesterol-free, cell physiological metabolism can be enhanced, make skin more high resilience and toughness, delaying skin
Aging, the effect of strengthening muscles and bones, have good dietary function to soreness and weakness of waist and knees, gynecological ailments person, facilitate adolescent growth
Develop and slow down the speed of middle aged and aged women osteoporosis.
Summary of the invention
The purpose of the present invention is to provide a kind of miscellaneous sausage products of the ox containing mutton tendon and preparation method thereof, it is intended to overcome ox
Miscellaneous fishy smell is difficult to remove, mouthfeel is bad, is difficult to be made and is suitable for food that is edible and having both mouthfeel and health-care effect.
The invention is realized in this way a kind of preparation method of the miscellaneous sausage product of the ox containing mutton tendon, this method include with
Lower step:
(1) by 50 mass parts treated ox internal organs and 2~4 mass parts treated mutton tendon, 2~3 mass parts clovers
Slurry, the mixing of 1~2 mass parts kelp paste, obtain major ingredient；Wherein, it is (3~5) that the ox internal organs, which include mass ratio: 1 cattle heart, ox
Liver；
(2) auxiliary material, 8 mass parts water are added in major ingredient, stirring is uniform to fillings, pickles 12 hours, obtains at 4 DEG C
Pickled material；Wherein, the auxiliary material includes 0.9~1.1 mass parts salt, 1.4~1.6 mass parts white sugars, 0.14~0.16 matter
Measure part monosodium glutamate, 0.09~0.11 mass parts composite phosphate, 0.014~0.016 mass parts sodium isoascorbate, 0.004~
0.006 mass parts nitrite, 0.03~0.05 mass parts star aniseed powder, 0.05~0.07 mass parts cinnamomi cortex pulveratus, 0.14~0.16
Mass parts black pepper, 0.04~0.06 mass parts white pepper, 0.124~0.126 mass parts zanthoxylum powder, 0.09~0.11 mass parts
Ginger powder, 0.04~0.06 mass parts tsaoko powder, 2~4 mass parts chicken fat, 0.2~0.4 mass parts compound gel, 0.2~0.4 matter
Measure part carragheen, 0.004~0.006 mass parts lure red and 1.4~1.6 mass parts starch；
(3) pickled material is filled in Collagent casing for sausages, after low temperature adhesion, steams 35~40min, is cooled to room temperature
Afterwards, one layer of honey is brushed on casing surface, is baked 10min at 120~150 DEG C, obtains the miscellaneous sausage product of the ox containing mutton tendon.
Preferably, in step (1), the treatment process of the cattle heart specifically: remove fat and fascia, be cut into slice
Shape or flake are rinsed into water with flowing water until occurring without color, spare with 5% green onion, ginger and garlic in 4 DEG C of marinated 12h deodorizations.
Preferably, in step (1), the treatment process of the liver specifically: remove surface connective tissue membrane and inside
Blood vessel, cutting is into strips or laminar, is rinsed into water with flowing water until occurring without color, with the green onion, ginger and garlic of liver weight 5%
It is spare in 4 DEG C of marinated 12h deodorizations.
Preferably, in step (1), the treatment process of the mutton tendon are as follows: be cut into 0.5cm × 0.5cm × 0.5cm long
Fritter, after flowing water is rinsed well, five minutes colors of HIGH PRESSURE TREATMENT become faint yellow from white.
Preferably, in step (1), the kelp paste is 1 mass parts, and the mutton tendon is 3 mass parts, the ox internal organs
Middle cattle heart, beef liver mass ratio be 4:1；In step (3), the steaming time is 36 minutes.
Preferably, in step (2), the auxiliary material includes 1 mass parts salt, 1.5 mass parts white sugars, 0.15 mass parts
Monosodium glutamate, 0.1 mass parts composite phosphate, 0.015 mass parts sodium isoascorbate, 0.005 mass parts nitrite, 0.04 mass
Part star aniseed powder, 0.06 mass parts cinnamomi cortex pulveratus, 0.15 mass parts black pepper, 0.05 mass parts white pepper, 0.125 mass parts Chinese prickly ash
Powder, 0.1 mass parts ginger powder, 0.05 mass parts tsaoko powder, 3 mass parts chicken fat, 0.3 mass parts compound gel, 0.3 mass parts OK a karaoke club
Glue, 0.005 mass parts lure red and 1.5 mass parts starch.
Preferably, in step (3), the low temperature adhesion specifically: bonding 2 hours is carried out at 4 DEG C.
The present invention further discloses the miscellaneous sausage products of the ox containing mutton tendon prepared by the above method.
The present invention overcomes the deficiencies of the prior art and provide a kind of miscellaneous sausage product of the ox containing mutton tendon and preparation method thereof,
The present invention, which uses, examines qualified cattle heart, beef liver, mutton tendon, clover and kelp for raw material, and by marinated, addition auxiliary material is used
Sensory evaluation scores judge the miscellaneous intestines quality of ox, optimize the miscellaneous intestines manufacture craft of ox using response phase method, and finally obtain the miscellaneous sausage product of ox,
In, calcium content is abundant in clover and kelp, and the collagen content in mutton tendon is abundant, and collagen, which has, promotes calcium uptake
Effect.Therefore, the miscellaneous sausage product of ox has supplement calcium ion and promotion Calcium-ion absorption and other effects.
Compared with the prior art the shortcomings that and deficiency, the invention has the following advantages:
(1) for the miscellaneous sausage product of ox of the present invention without fishy smell, in good taste, meat and vegetables collocation, diet balance, nutrition are comprehensive；
(2) it is detected through Disease Control and Prevention Center, Gansu Province, calcium element content is 1668mg/kg in the miscellaneous sausage product of ox of the present invention, remote high
Calcium element content (90mg/kg) in beef, therefore, the miscellaneous sausage product of ox of the present invention have effects that replenish the calcium, and can prevent the elderly
The generation of the diseases such as osteoporosis, fracture；
(3) collagen in bone is lost and bone is made to become loose fragility, loses elasticity and is easy to happen fracture；
In addition, the collagen in cartilage lacks the arthropathy that may also lead to interverbebral disc, knee, elbow, therefore, while replenishing the calcium also
Require supplementation with the pre- preventing bone rarefaction of collagen ability, arthropathy etc.；Collagen content is in the miscellaneous sausage product of ox of the present invention
3.64%, have the function of good pre- preventing bone rarefaction, arthropathy；
(4) the existing aquatic products of raw material employed in the miscellaneous sausage product of ox of the present invention, livestock products, also have native grass, expand
The utilization ways of various raw materials improve added value especially containing the cattle heart and beef liver in ox by-product and improve ox by-product
The utility value of object.
Detailed description of the invention
Fig. 1 is the influence that conscience compares the miscellaneous sausage product quality of ox；
Fig. 2 is influence of the tendons of beef, mutton or pork content to the miscellaneous sausage product quality of ox；
Fig. 3 is influence of the steaming time to the miscellaneous sausage product quality of ox；
Fig. 4 is influence of the kelp content to the miscellaneous sausage product quality of ox；
Fig. 5 is the mutual corresponding surface figure of each factor；Wherein, Fig. 5 (a) is between mutton tendon content and conscience ratio
Influence each other；Fig. 5 (b) is conscience than influencing each other between steaming time；Fig. 5 (c) be conscience ratio and kelp content it
Between influence each other；Fig. 5 (d) is influencing each other between mutton tendon content and steaming time；Fig. 5 (e) be mutton tendon content and
Influencing each other between kelp content；Fig. 5 (f) is influencing each other between kelp content and steaming time.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to the accompanying drawings and embodiments, right
The present invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, and
It is not used in the restriction present invention.
The processing of 1 raw material internal organs of embodiment
Cattle heart: removing fat and fascia, be cut into fine strip shape or flake, until being rinsed into water with flowing water without color,
It is spare with the green onion, ginger and garlic of cattle heart weight 5% in 4 DEG C of marinated 12h deodorizations.
Liver: removing surface connective tissue membrane and internal blood vessel, and cutting is into strips or laminar, is rinsed with flowing water into water
It is spare with the green onion, ginger and garlic of beef liver weight 5% in 4 DEG C of marinated 12h deodorizations until without color.
Mutton tendon: being cut into 0.5cm × 0.5cm × 0.5cm long fritter, and after flowing water is rinsed well, HIGH PRESSURE TREATMENT five is divided
Clock, color become faint yellow from white, cooling, spare.
Casing: artificial Collagent casing for sausages.
Clover: clover is cleaned, boiled water blanching 5 minutes after cutting, after 1h is pre-chilled, shreds, and mashing is fitted into valve bag
It is saved under the conditions of 4 degree.
Kelp: cleaning and be cut into strip, and flowing water rinses 15min, drains surface moisture, is beaten, is fitted into valve bag 4
It is saved under the conditions of degree.
The preparation of 2 auxiliary material of embodiment
By 0.9 mass parts salt, 1.4 mass parts white sugars, 0.14 mass parts monosodium glutamate, 0.09 mass parts composite phosphate,
0.014 mass parts sodium isoascorbate, 0.004 mass parts nitrite, 0.03 mass parts star aniseed powder, 0.05 mass parts cassia bark
Powder, 0.14 mass parts black pepper, 0.04 mass parts white pepper, 0.124 mass parts zanthoxylum powder, 0.09 mass parts ginger powder, 0.04
Mass parts tsaoko powder, 2 mass parts chicken fat, 0.2 mass parts compound gel, 0.2 mass parts carragheen, 0.004 mass parts temptation it is red with
And 1.4 mass parts starch mixing, obtain auxiliary material 1.
Embodiment 3
By 1.1 mass parts salt, 1.6 mass parts white sugars, 0.16 mass parts monosodium glutamate, 0.1 mass parts composite phosphate,
0.016 mass parts sodium isoascorbate, 0.006 mass parts nitrite, 0.05 mass parts star aniseed powder, 0.07 mass parts cassia bark
Powder, 0.16 mass parts black pepper, 0.06 mass parts white pepper, 0.126 mass parts zanthoxylum powder, 0.1 mass parts ginger powder, 0.06 matter
Measure part tsaoko powder, 4 mass parts chicken fat, 0.4 mass parts compound gel, 0.4 mass parts carragheen, 0.006 mass parts temptation it is red and
The mixing of 1.6 mass parts starch, obtains auxiliary material 2.
The preparation of the miscellaneous sausage product of ox of the embodiment 4 containing mutton tendon
(1) by 50 mass parts treated ox internal organs and 2~4 mass parts treated mutton tendon, 2~3 mass parts clovers
Slurry, the mixing of 0.5~1.5 mass parts kelp paste, obtain major ingredient；Wherein, it is (3~5): 1 ox that the ox internal organs, which include mass ratio,
The heart, beef liver；
(2) auxiliary material: 8 mass parts water are added in major ingredient, and stirring is uniform to fillings, are pickled 12 hours, are salted down at 4 DEG C
System material；Wherein, the auxiliary material is multiple including 1 mass parts salt, 1.5 mass parts white sugars, 0.15 mass parts monosodium glutamate, 0.1 mass parts
Close phosphate, 0.015 mass parts sodium isoascorbate, 0.005 mass parts nitrite, 0.04 mass parts star aniseed powder, 0.06 matter
Measure part cinnamomi cortex pulveratus, 0.15 mass parts black pepper, 0.05 mass parts white pepper, 0.125 mass parts zanthoxylum powder, 0.1 mass parts ginger
Powder, 0.05 mass parts tsaoko powder, 3 mass parts chicken fat, 0.3 mass parts compound gel, 0.3 mass parts carragheen, 0.005 mass parts lure
Puzzled red and 1.5 mass parts starch；
(3) pickled material is filled in Collagent casing for sausages, after low temperature adhesion, steams 35~40min, is cooled to room temperature
Afterwards, one layer of honey is brushed on casing surface, is baked 10min at 120~150 DEG C, obtains the miscellaneous sausage product of the ox containing mutton tendon.
3 process optimization of embodiment
One, experimental design
1, the miscellaneous intestines single factor experiment design of ox
Using sensory evaluation scores as evaluation index, conscience ratio, tendons of beef, mutton or pork content, steaming time and kelp content are probed into the miscellaneous intestines of ox
It influences.The level of each factor is as shown in 1 under table in single factor experiment design:
1 single factor experiment of table designs table
In table 1, the tendons of beef, mutton or pork, kelp content percentage composition to convert based on 50 mass parts ox internal organs in embodiment 2.
2, the miscellaneous intestines response surface experiments design of ox
In conjunction with single factor experiment as a result, choosing the conscience ratio being affected to test, tendons of beef, mutton or pork content, steaming time, kelp
Content is test factor, is carried out by response and the center combination experimental design principle of Box-Benhnken of sensory evaluation scores
Response surface experiments determine the optimal processing parameter of the production miscellaneous intestines of ox, as shown in table 2 below:
The design of 2 response surface experiments of table
3, the miscellaneous intestines sensory quality assessment standard of ox
10 people of random selection is as evaluation group, respectively to four color of the miscellaneous intestines of ox, structural state, flavor, mouthfeel sides
Overall merit is carried out in face of the miscellaneous intestines of ox, sensory evaluation scores table is as shown in table 3 below:
3 sensory evaluation scores table of table
4, nutrition Quality Analysis
The measurement of moisture content: referring to GB 5009.3-2016 " measurement of moisture in food "；
The measurement of content of ashes: referring to GB 5009.4-2016 " measurement of ash content in food "
The measurement of protein content: referring to GB 5009.5-2016 " measurement of Protein in Food "；
Determination of fat: referring to GB 5009.6-2016 " fatty measurement in food "；
The measurement of collagen content: simultaneously referring to GB/T9695.23-2008 " meat and meat products hydroxyproline content measure "
It is modified slightly.
Two, results and discussion
1, the miscellaneous intestines single factor experiment design of ox
As shown in Figure 1, different conscience compare the influence difference of the miscellaneous intestines of ox, when conscience ratio is 4:1, sensory evaluation score
Highest.It may thus be appreciated that optimal when conscience ratio is 4:1.
As shown in Figure 2, influence of the different tendons of beef, mutton or pork contents to the miscellaneous intestines of ox is different, with the miscellaneous intestines sensory evaluation of the increase ox of additive amount
Score first increases to be reduced afterwards, when tendons of beef, mutton or pork additive amount is 5.0%, the highest of sensory evaluation score.It may thus be appreciated that when the tendons of beef, mutton or pork
Additive amount is optimal when being 5.0%.
From the figure 3, it may be seen that influence of the different steaming times to the miscellaneous intestines of ox is different, with the miscellaneous intestines sensory evaluation of the increase ox of additive amount
Score first increases to be reduced afterwards, when steaming time is 40min, the highest of sensory evaluation score.It may thus be appreciated that when the miscellaneous intestines of ox steam
Time processed is optimal when being 40min.
As shown in Figure 4, influence of the different kelp contents to the miscellaneous intestines of ox is different, with the miscellaneous intestines sensory evaluation of the increase ox of additive amount
Score first increases to be reduced afterwards, when kelp additive amount is 1.5%, the highest of sensory evaluation score.It may thus be appreciated that when kelp
Additive amount is optimal when being 1.5%.
2, physical and chemical index
As shown in the following table 4 and table 5:
4 Ns of table miscellaneous enteral nutriment component content tables
5 Ns of table miscellaneous intestines texture analytical tables
In addition, chromatic value: L*Value is 55.83, a*Value is 7.53, b*Value is 17.1.
3, the miscellaneous intestines response surface experiments optimization of ox
According to the above single factor test hydraulic test it is found that best conscience ratio is 4:1, best tendons of beef, mutton or pork content is 5.0%, best to steam
Time processed is 40min, and best kelp content is 1.5%.Conscience ratio is selected on the basis of single factor experiment, tendons of beef, mutton or pork content is steamed
Time processed, four principal elements of kelp content, face experimental design, carries out sensory evaluation according to response, to determine preferred plan, examination
It is as shown in table 6 below to test result:
6 response surface experiments result of table
The variance analysis and significance test of regression equation are using Design Expert8.0.6 software program to opening up in table 5
The optimization design experimental result shown carries out regression fit analysis, obtains sensory evaluation (Y) to conscience ratio (A), tendons of beef, mutton or pork content (B),
Steaming time (C), the quaternary quadratic regression equation of kelp content (D): Y=-68.58542+19.59583 × A+4.80667 × B
+1.9925×C+12.08889×D-0.35000×A×B-0.1375×A×C-0.54167×A×D-0.02×B×C-
0.066667×B×D-0.18333×C×D-1.29583×A2-0.20733×B2-0.013083×C2-0.61759×D2。
Table 7 is the analysis of variance table of regression model, and the quaternary quadratic regression model known to p < 0.01 reaches extremely significant level；
It is quasi- to lose item P=0.0855 > 0.05, not significantly, illustrate other factors on test process almost without influence or the not significant residual error of influence
Mainly caused by random error.
By the variance analysis of model it is found that conscience ratio A (P=0.0011), tendons of beef, mutton or pork content B (P=0.0019), to sense organ
The influence of evaluation is extremely significant, steaming time C (P=0.7188), and influence of the kelp content D (P=0.0513) to sensory evaluation is not
Significantly, primary and secondary sequence is conscience ratio > tendons of beef, mutton or pork content > kelp content > steaming time.Variance analysis shows to exist between four factors and hand over
Interaction, wherein influence of the reciprocation CD (P=0.0142) to sensory evaluation is significant, and reciprocation AB (0.0965), AC
(0.1833), the influence of (0.1202) AD, BC (0.6186), BD (0.6186) is not significant.
The analysis of variance table of 7 regression model of table
* significant difference (P < 0.05) is indicated；* indicates that difference is extremely significant (P < 0.01)
It can be obtained by Fig. 5, the optimal processing parameters of the miscellaneous intestines of ox is conscience ratio 4.37:1, mutton tendon content: 5.71%, when steaming
Between: 36.19min, kelp content: 2.11%, sensory evaluation is up to 36.13 points with this condition, for convenient for practical operation, adjustment
Test parameters are as follows: conscience ratio 4:1, tendons of beef, mutton or pork content: 6%, steaming time: 36min, kelp content: 2%, to examine response surface design
The reliability of method acquired results is commented using the miscellaneous intestines of above-mentioned proportion optimizing scheme production ox and with subject identical with above-mentioned test
Point, actually measured sensory evaluation is 36.5 points, is higher than theoretical expectation values, illustrates the practical process.
It obtains influencing the miscellaneous intestines sensory evaluation secondary factors of ox by response surface analysis are as follows: conscience ratio > tendons of beef, mutton or pork content > kelp contains
Amount > steaming time.The technological parameter proportion of the best sensory evaluation of the miscellaneous intestines of ox is obtained by response surface analysis are as follows: conscience ratio 4:1 (ox
40 mass parts of the heart, 10 mass parts of beef liver), mutton tendon content is about 6%, steaming time: 36min, and kelp content is about 2% (about
It is scaled 1 mass parts).
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (8)
1. a kind of preparation method of the miscellaneous sausage product of the ox containing mutton tendon, which is characterized in that method includes the following steps:
(1) by 50 mass parts treated ox internal organs and 2~4 mass parts treated mutton tendon, 2~3 mass parts clovers slurry, 1
The mixing of~2 mass parts kelp pastes, obtains major ingredient；Wherein, it is (3~5) that the ox internal organs, which include mass ratio: 1 cattle heart, beef liver；
(2) auxiliary material, 8 mass parts water are added in major ingredient, stirring is uniform to fillings, pickles 12 hours, is pickled at 4 DEG C
Material；Wherein, the auxiliary material includes 0.9~1.1 mass parts salt, 1.4~1.6 mass parts white sugars, 0.14~0.16 mass parts
Monosodium glutamate, 0.09~0.11 mass parts composite phosphate, 0.014~0.016 mass parts sodium isoascorbate, 0.004~0.006 matter
It is black to measure part nitrite, 0.03~0.05 mass parts star aniseed powder, 0.05~0.07 mass parts cinnamomi cortex pulveratus, 0.14~0.16 mass parts
Pepper, 0.04~0.06 mass parts white pepper, 0.124~0.126 mass parts zanthoxylum powder, 0.09~0.11 mass parts ginger powder,
0.04~0.06 mass parts tsaoko powder, 2~4 mass parts chicken fat, 0.2~0.4 mass parts compound gel, 0.2~0.4 mass parts OK a karaoke club
Glue, 0.004~0.006 mass parts lure red and 1.4~1.6 mass parts starch；
(3) pickled material is filled in Collagent casing for sausages, after low temperature adhesion, steams 35~40min, after being cooled to room temperature,
One layer of honey is brushed on casing surface, is baked 10min at 120~150 DEG C, is obtained the miscellaneous sausage product of the ox containing mutton tendon.
2. the preparation method of the miscellaneous sausage product of the ox containing mutton tendon as described in claim 1, which is characterized in that in step (1)
In, the treatment process of the cattle heart specifically: remove fat and fascia, be cut into fine strip shape or flake, with flowing water rinse to
It is spare with 5% green onion, ginger and garlic in 4 DEG C of marinated 12h deodorizations until occurring in water without color.
3. the preparation method of the miscellaneous sausage product of the ox containing mutton tendon as described in claim 1, which is characterized in that in step (1)
In, the treatment process of the liver specifically: surface connective tissue membrane and internal blood vessel are removed, cutting is into strips or laminar,
It is rinsed with flowing water into water until occurring without color, it is spare with the green onion, ginger and garlic of liver weight 5% in 4 DEG C of marinated 12h deodorizations.
4. the preparation method of the miscellaneous sausage product of the ox containing mutton tendon as described in claim 1, which is characterized in that in step (1)
In, the treatment process of the mutton tendon are as follows: it is cut into 0.5cm × 0.5cm × 0.5cm long fritter, it is high after flowing water is rinsed well
Pressure five minutes colors of processing become faint yellow from white.
5. the preparation method of the miscellaneous sausage product of the ox containing mutton tendon as described in claim 1, which is characterized in that in step (1)
In, the kelp paste is 1 mass parts, and the mutton tendon is 3 mass parts, cattle heart in the ox internal organs, beef liver mass ratio be 4:
1；In step (3), the steaming time is 36 minutes.
6. the preparation method of the miscellaneous sausage product of the ox containing mutton tendon as described in claim 1, which is characterized in that in step (2)
In, the auxiliary material includes 1 mass parts salt, 1.5 mass parts white sugars, 0.15 mass parts monosodium glutamate, 0.1 mass parts compound phosphoric acid
Salt, 0.015 mass parts sodium isoascorbate, 0.005 mass parts nitrite, 0.04 mass parts star aniseed powder, 0.06 mass parts osmanthus
Pi Fen, 0.15 mass parts black pepper, 0.05 mass parts white pepper, 0.125 mass parts zanthoxylum powder, 0.1 mass parts ginger powder, 0.05
Mass parts tsaoko powder, 3 mass parts chicken fat, 0.3 mass parts compound gel, 0.3 mass parts carragheen, 0.005 mass parts temptation it is red with
And 1.5 mass parts starch.
7. the preparation method of the miscellaneous sausage product of the ox containing mutton tendon as described in claim 1, which is characterized in that in step (3)
In, the low temperature adhesion specifically: bonding 2 hours is carried out at 4 DEG C.
8. the miscellaneous sausage product of the ox containing mutton tendon that any one of claim 1~7 the method is prepared.
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| CN110623218A (en) * | 2019-11-05 | 2019-12-31 | 四川省雅士科技有限公司 | Beef liver luncheon meat and preparation method thereof |
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Application publication date: 20190329 |