CN112790344B - High-elasticity starch-free sausage and preparation method thereof - Google Patents
High-elasticity starch-free sausage and preparation method thereof Download PDFInfo
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- CN112790344B CN112790344B CN202110037919.8A CN202110037919A CN112790344B CN 112790344 B CN112790344 B CN 112790344B CN 202110037919 A CN202110037919 A CN 202110037919A CN 112790344 B CN112790344 B CN 112790344B
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015277 pork Nutrition 0.000 claims abstract description 57
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 31
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000004472 Lysine Substances 0.000 claims abstract description 19
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 19
- 235000019705 chickpea protein Nutrition 0.000 claims abstract description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 19
- 239000010452 phosphate Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 18
- 239000005457 ice water Substances 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
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- 238000005554 pickling Methods 0.000 claims description 20
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- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000001540 sodium lactate Substances 0.000 claims description 7
- 229940005581 sodium lactate Drugs 0.000 claims description 7
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- 239000008280 blood Substances 0.000 claims description 6
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- 239000012535 impurity Substances 0.000 claims description 6
- 230000000391 smoking effect Effects 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 5
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
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- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 210000001185 bone marrow Anatomy 0.000 claims description 5
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- 235000008397 ginger Nutrition 0.000 claims description 5
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- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
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- 235000018977 lysine Nutrition 0.000 claims description 4
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 241000202807 Glycyrrhiza Species 0.000 description 4
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 4
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 4
- 108010053775 Nisin Proteins 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 4
- 235000012741 allura red AC Nutrition 0.000 description 4
- 239000004191 allura red AC Substances 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
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- 229920001525 carrageenan Polymers 0.000 description 4
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 235000010297 nisin Nutrition 0.000 description 4
- 239000004309 nisin Substances 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 239000004302 potassium sorbate Substances 0.000 description 4
- 235000010241 potassium sorbate Nutrition 0.000 description 4
- 229940069338 potassium sorbate Drugs 0.000 description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 4
- 235000012730 carminic acid Nutrition 0.000 description 3
- 239000004106 carminic acid Substances 0.000 description 3
- 229940080423 cochineal Drugs 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
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- 235000020776 essential amino acid Nutrition 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
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- 239000004320 sodium erythorbate Substances 0.000 description 2
- 229940071440 soy protein isolate Drugs 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- 108010064851 Plant Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- DGQLVPJVXFOQEV-JNVSTXMASA-N carminic acid Chemical compound OC1=C2C(=O)C=3C(C)=C(C(O)=O)C(O)=CC=3C(=O)C2=C(O)C(O)=C1[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DGQLVPJVXFOQEV-JNVSTXMASA-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
- A23L13/60—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
- A23L13/40—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
- A23L13/50—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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a high-elasticity starch-free sausage which comprises the following components in parts by weight: main materials: 108-132 parts of auxiliary materials: 64-78 parts, spice: 4.5 to 5.5 portions. The main materials comprise chicken breast: 31-38 parts of No. 2 pork: 22-28 parts of No. 5 pork: 9-11 parts of cut meat: 9-11 parts of pigskin: 18-22 parts of emulsified skin: 18-22 parts. The auxiliary materials comprise ice water: 45-50 parts of chickpea protein: 9-12 parts of lysine: 1-2 parts of phosphate: 0.7-0.9 parts of salt: 2.2-2.6 parts of white sugar: 1.5 to 1.9 portions. The 2# pork is the front leg muscle of the pig, the 5# pork is the back meat of the pig, and the cut meat is the leftover material left after the front leg muscle part of the pig is cut. The high-elasticity starch-free sausage has improved nutritive value and sensory quality. The invention also provides a preparation method of the high-elasticity starch-free sausage, which is convenient for a user to produce the high-elasticity starch-free sausage, improves the preparation efficiency and is convenient for the user to control the proportion of each component in the high-elasticity starch-free sausage.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a high-elasticity starch-free sausage and a preparation method thereof.
Background
The sausage is a common low-temperature western-style product, and is mainly prepared by mincing meat, adding a pickling material for pickling, adding auxiliary materials after pickling, stirring uniformly, performing sausage filling, and performing smoking and cutting to form the sausage.
However, at present, sausages have the problems of serious product homogenization in the market, lack of innovation in product research and development, single product and the like, and the development of low-temperature western-style products is hindered to a certain extent. Therefore, the market needs to have diversified sausages to improve the nutritional value of the sausages and enhance the quality of meat products and high-elasticity mouthfeel.
Disclosure of Invention
Therefore, the high-elasticity starch-free sausage and the preparation method thereof are needed to solve the technical problem of insufficient nutritional value.
The high-elasticity starch-free sausage comprises the following components in parts by weight: main materials: 108-132 parts of auxiliary materials: 64-78 parts, spice: 4.5 to 5.5 portions. The main materials comprise chicken breast: 31-38 parts of No. 2 pork: 22-28 parts of No. 5 pork: 9-11 parts of cut meat: 9-11 parts of pigskin: 18-22 parts of emulsified skin: 18-22 parts. The auxiliary materials comprise ice water: 45-50 parts of chickpea protein: 9-12 parts of lysine: 1-2 parts of phosphate: 0.7-0.9 parts of salt: 2.2-2.6 parts of white sugar: 1.5 to 1.9 portions. The pork 2# is the front leg muscle of the pig, the pork 5# is the back meat of the pig, and the cut meat is leftover materials left after the front leg muscle part of the pig is cut.
In one embodiment, the auxiliary materials further comprise nitrite, monosodium glutamate, carrageenan, beef flavor, glucose, D-sodium erythorbate, monascus color, allura red, cochineal red, nisin, potassium sorbate and a compound preservative.
In one embodiment, the spices comprise white pepper powder, ginger powder, onion powder, licorice powder, ethyl maltol, pork powder essence, pork bone marrow extract, pork liquid essence and sodium lactate.
In one embodiment, the composition comprises the following components in parts by weight: the main ingredients comprise the chicken breast: 35 parts of pork 2 #: 25 parts of the 5# pork: 10 parts, the cut minced meat: 10 parts of pigskin: 20 parts, the emulsified skin: and 20 parts. The auxiliary materials comprise the ice water: 50 parts, the chickpea protein: 10.5 parts, salt: 2.45 parts of nitrite: 0.015 parts, the white sugar: 1.7 parts of monosodium glutamate: 0.5 part of carrageenan: 0.8 part of beef essence: 0.3 part, glucose: 4 parts of the phosphate: 0.8 part of sodium D-erythorbate: 0.3 part of monascus red: 0.01 part, allura red: 0.001 part, wherein the content of cochineal red is as follows: 0.006 parts of nisin: 0.04 parts of potassium sorbate: 0.005 part of compound preservative: 0.1 part. The spices include the sodium lactate: 3 parts of white pepper powder: 0.2 part, the ginger powder: 0.2 part, the onion powder: 0.3 part of licorice powder: 0.02 part, the ethyl maltol: 0.08 part of pork powder essence: 0.5 part, wherein the pig bone marrow extract: 0.6 part of pork liquid essence: 0.25 parts of sodium lactate: and 3 parts.
The invention also aims to provide a preparation method of the high-elasticity starch-free sausage, which is realized by the following technical scheme:
a preparation method of a high-elasticity starch-free sausage comprises the following steps:
the method comprises the following steps: cutting chicken breast, 2# pork and 5# pork, and naturally thawing with air.
Step two: thawing pigskin with water.
Step three: the raw material is pretreated. Removing broken bones, injured meat, blood stasis, hair and other impurities from 2# pork, 5# pork, chicken breast and cut minced meat. Removing impurities, excessive fat and black hair from the pigskin, treating the pigskin without grease, black skin, skin injury, blood skin, pig hair and peculiar smell, and cutting the pigskin into a plurality of small pieces.
Step four: and (5) pickling the pigskin.
Step five: and (5) performing stranding treatment. And mincing the chicken breast, the 2# pork, the 5# pork, the cut minced meat and the pigskin by adopting a sieve plate to obtain various meat minces.
Step six: and (5) preparing feed liquid. Firstly, uniformly scattering phosphate into ice water while stirring, and adding salt, white sugar, chickpea protein, lysine and spices after uniformly stirring to prepare feed liquid.
Step seven: and (4) preparing emulsified skins. Soaking the emulsified skin with acid, chopping and emulsifying the emulsified skin and ice water according to the proportion of 1:1, and chopping and stirring the emulsified skin and feed liquid for the second time after the emulsified skin is viscous.
Step eight: rolling, kneading and curing. And putting the emulsified skin treated in the step seven into a vacuum rolling and kneading machine for rolling, kneading and pickling. And after the rolling and pickling are finished, putting the meat stuffing obtained in the step five and the feed liquid into a rolling and kneading machine for vacuum rolling and kneading, and further obtaining semi-finished meat stuffing.
Step nine: filling and punching the semi-finished minced meat by adopting a glass paper sleeve casing to prepare the sausage.
Step ten: steaming and smoking.
Step eleven: and (6) heat dissipation is performed.
Step twelve: and (5) cutting off operation.
Step thirteen: and (5) packaging operation.
Fourteen steps: and (5) sterilizing and cooling.
In one embodiment, in the first step, the temperature of the thawing room is controlled to be within 15 ℃, the air speed in the thawing room is kept between 1.0 m/s and 2.0 m/s, the thawing time is 18 hours to 24 hours, and the thawing is finished when the central temperature reaches-2 ℃ to 2 ℃.
In one embodiment, in the second step, the pigskin is unfrozen by lightly taking the pigskin and adopting a unfreezing pot, the unfreezing water submerges the pigskin, the water temperature is less than or equal to 28 ℃ when the unfreezing is started, the unfreezing water is replaced every 3-4 hours, and the unfreezing water is replaced when the water temperature is reduced to below 8 ℃.
In one embodiment, in the fourth step, salt, phosphate and a compound preservative are adopted for pickling, wherein the pigskin is pickled by 100 parts by weight of pigskin, 100 parts by weight of water, 5 parts by weight of salt, 0.5 part by weight of phosphate and 0.3 part by weight of the compound preservative, the pigskin is pickled for 12-24 hours at the temperature of 0-4 ℃, and the pigskin is fished out and cleaned for 2-3 times after the pickling is finished until the water is not turbid, has no floating foam and has no peculiar smell.
In one embodiment, in the fifth step, the chicken breast is minced by using a sieve plate with the aperture of 13 mm.
In one embodiment, in the fifth step, the 2# pork and the 5# pork are minced by adopting sieve plates with the aperture of 26mm, the cut minced meat is minced by adopting sieve plates with the aperture of 8mm, and the pigskin is minced by adopting sieve plates with the aperture of 8 mm.
The high-elasticity starch-free sausage improves the nutritional value by adding lysine and chickpea protein. And the sensory quality is improved by controlling the weight ratio of the lysine, the chickpea protein and the main material within a certain range. The quality of the high-elasticity starch-free sausage in the aspects of hardness, elasticity and chewiness is improved, so that the high-elasticity starch-free sausage is convenient to eat by people, the taste and flavor are improved, the high-elasticity taste is improved, the high-elasticity starch-free sausage is deeply loved by consumers, and the high-elasticity starch-free sausage has wide market prospect and application value.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
The invention provides a high-elasticity starch-free sausage which comprises the following components in parts by weight: main materials: 108-132 parts of auxiliary materials: 64-78 parts, spice: 4.5 to 5.5 portions. The main materials comprise chicken breast: 31-38 parts of No. 2 pork: 22-28 parts of No. 5 pork: 9-11 parts of cut meat: 9-11 parts of pigskin: 18-22 parts of emulsified skin: 18-22 parts. The auxiliary materials comprise ice water: 45-50 parts of chickpea protein: 9-12 parts of lysine: 1-2 parts of phosphate: 0.7-0.9 parts of salt: 2.2-2.6 parts of white sugar: 1.5 to 1.9 portions. The 2# pork is the front leg muscle of the pig, the 5# pork is the back meat of the pig, and the cut meat is the leftover material left after the front leg muscle part of the pig is cut.
The high-elasticity starch-free sausage improves the nutritional value by adding lysine and chickpea protein. And the sensory quality is improved by controlling the weight ratio of the lysine, the chickpea protein and the main material within a certain range. The quality of the high-elasticity starch-free sausage in the aspects of hardness, elasticity and chewiness is improved, so that the high-elasticity starch-free sausage is convenient to eat by people, has improved taste and flavor, is popular with consumers, and has wide market prospect and application value.
It should be noted that lysine is a nutritional supplement, which is often used in fortified foods and is low in vegetable protein. Lysine is one of essential amino acids for human body, is very helpful for the conditions of human body dysplasia, anorexia, weight loss and hypoproteinemia, and is one of essential amino acids for children in the development period, the recovery period after illness of patients and the lactation period of pregnancy. Meanwhile, lysine can increase the myosin solubility under low ionic strength, and has strong potential for improving the quality of meat products. Chickpea protein is a high-quality plant protein with low irritability and high biological value, and the efficacy ratio, the amino acid content, the digestibility and the like of the protein are superior to those of other beans. The existing research shows that the addition of the olecranon protein can improve the gel quality of the minced pork while reducing the salt dosage, and also has the potential of improving the quality of meat products.
In order to improve the color, luster and flavor, in one embodiment, the auxiliary materials further comprise nitrite, monosodium glutamate, carrageenan, beef essence, glucose, D-sodium erythorbate, monascus color, allura red, cochineal carmine, nisin, potassium sorbate and a compound preservative. Further, in one embodiment, the spices include white pepper powder, ginger powder, onion powder, licorice powder, ethyl maltol, pork powder essence, pork bone marrow extract, pork liquid essence, and sodium lactate.
Specifically, in one embodiment, the composition comprises the following components in parts by weight: the main materials comprise chicken breast: 35 parts, 2# pork: 25 parts, 5# pork: 10 parts, cutting minced meat: 10 parts, pigskin: 20 parts of emulsified skin: and 20 parts. The auxiliary materials comprise ice water: 50 parts, chickpea protein: 10.5 parts, salt: 2.45 parts of nitrite: 0.015 parts, white sugar: 1.7 parts, monosodium glutamate: 0.5 part, carrageenan: 0.8 part, beef essence: 0.3 part, glucose: 4 parts, phosphate: 0.8 part, sodium D-erythorbate: 0.3 part, monascus red: 0.01 part, allura red: 0.001 part, cochineal red: 0.006 part, nisin: 0.04 part, potassium sorbate: 0.005 part, compound preservative: 0.1 part. The spices include sodium lactate: 3 parts of white pepper powder: 0.2 part, ginger powder: 0.2 part, onion powder: 0.3 part, licorice powder: 0.02 part, ethyl maltol: 0.08 part of pork powder essence: 0.5 part, pig bone marrow extract: 0.6 part, pork liquid essence: 0.25 part, sodium lactate: and 3 parts. Referring to table 1, table 1 shows the ratio of the high elasticity starch-free sausage in one embodiment.
TABLE 1
TABLE 2
Table 2 shows the nutrient content table of the high elasticity starch-free sausage in the example shown in Table 1.
By combining the table 1 and the table 2, the high-elasticity starch-free sausage claimed by the application has high nutritional value, and the addition of the lysine and the chickpea protein in a proper proportion not only ensures the nutritional value of the high-elasticity starch-free sausage, but also improves the edible sensory quality and meets the requirements of healthy diet of people.
In order to visually represent the sensory quality of the high elasticity starch-free sausages in the examples shown in table 1, three types of sausages were selected for reference comparison: one is sausage added with chickpea protein, the other is sausage added with lysine and soybean protein isolate, and the other is sausage added with soybean protein isolate. Referring to table 3, the texture data in table 3 are obtained, wherein example 1 is the high elasticity starch-free sausage in the example shown in table 1, comparative example 1 is the sausage with chickpea protein, comparative example 2 is the sausage with lysine and soy protein isolate, and comparative example 3 is the sausage with soy protein isolate. Therefore, the high-elasticity starch-free sausage has higher quality in the aspects of hardness, elasticity and chewiness, is convenient for people to eat, improves the taste and flavor, is popular with consumers, and has wide market prospect and application value.
TABLE 3
| Species of | Hardness of | Elasticity | Chewiness of the product |
| Example 1 | 4 528.1±196.8 a | 0.919±0.005 a | 3 703.2±113.8 a |
| Comparative example 1 | 3 801.9±134.9 b | 0.877±0.005 b | 2 692.9±135.4 b |
| Comparative example 2 | 2 789.1±48.0 c | 0.849±0.001 c | 1 749.4±55.5 c |
| Comparative example 3 | 4 492.7±191.5 a | 0.879±0.002 b | 2 884.8±145.9 b |
The invention also aims to provide a preparation method of the high-elasticity starch-free sausage, which is realized by the following technical scheme:
a preparation method of a high-elasticity starch-free sausage comprises the following steps:
the method comprises the following steps: cutting chicken breast, 2# pork and 5# pork, and naturally thawing with air. Further, in one embodiment, in the step one, the thawing room temperature is controlled to be within 15 ℃, the air speed in the thawing room is kept between 1.0 m/s and 2.0 m/s, the thawing time is 18 hours to 24 hours, and the thawing is finished when the central temperature reaches-2 ℃ to 2 ℃. Therefore, the freezing effect is optimized, and the quality of meat is guaranteed.
Step two: thawing pigskin with water. Further, in one embodiment, in the second step, the pigskin is unfrozen by lightly taking the pigskin and using a unfreezing pot, the unfreezing water submerges the pigskin, the water temperature is less than or equal to 28 ℃ when the unfreezing is started, the unfreezing water is replaced every 3-4 hours, and the unfreezing water is replaced when the water temperature is reduced to below 8 ℃. Therefore, the thawing effect of the pigskin is optimized, and the quality of the pigskin is guaranteed.
Step three: the raw materials are pretreated. Removing broken bones, injured meat, blood stasis, hair and other impurities from 2# pork, 5# pork, chicken breast and cut minced meat. Removing impurities, excessive fat and black hair from the pigskin, treating the pigskin without grease, black skin, skin injury, blood skin, pig hair and peculiar smell, and cutting the pigskin into a plurality of small pieces.
Step four: and (5) pickling the pigskin. Further, in one embodiment, in the fourth step, salt, phosphate and a compound preservative are adopted for pickling, wherein the pigskin is pickled by 100 parts by weight, 5 parts by weight of salt, 0.5 part by weight of phosphate and 0.3 part by weight of the compound preservative at the temperature of 0-4 ℃ for 12-24 hours, and the pigskin is fished out and cleaned for 2-3 times after the pickling is finished until the water is not turbid, has no foam and has no peculiar smell. Therefore, the taste and flavor are improved, and the nutritive value is ensured.
Step five: and (5) performing stranding treatment. And mincing the chicken breast, the 2# pork, the 5# pork, the cut minced meat and the pigskin by adopting a sieve plate to obtain various meat minces. Further, in one embodiment, in step five, the chicken breast is minced by using a sieve plate with 13mm aperture. The 2# pork and the 5# pork are both minced by adopting sieve plates with the aperture of 26mm, the cut minced meat is minced by adopting sieve plates with the aperture of 8mm, and the pigskin is minced by adopting sieve plates with the aperture of 8 mm. Thus, the sensory quality of the finished product is guaranteed.
Step six: and (5) preparing feed liquid. Firstly, uniformly scattering phosphate into ice water while stirring, and adding salt, white sugar, chickpea protein, lysine and spices after uniformly stirring to prepare feed liquid. Further, in one embodiment, the phosphate is uniformly sprinkled into the ice water while stirring, and after the phosphate is completely dissolved, a pigment dissolved by warm water is added, wherein the pigment is one or more pigments listed in table 1, so that the color of the finished product is improved. Furthermore, in the process of adding salt, white sugar, chickpea protein, lysine and spices, one or more of the other auxiliary materials listed in the auxiliary materials in the table 1 (except for salt, white sugar, chickpea protein, lysine and related pigments, phosphate and compound preservative) are added together, and the temperature of the feed liquid is controlled to be not higher than 8 ℃ so as to improve the taste and flavor of the finished product.
Step seven: and (4) preparing emulsified skins. Soaking the emulsified skin with acid, chopping and emulsifying the emulsified skin and ice water according to the proportion of 1:1, and chopping and stirring the emulsified skin and feed liquid for the second time after the emulsified skin is viscous.
Step eight: rolling, kneading and curing. And putting the emulsified skin treated in the step seven into a vacuum rolling and kneading machine for rolling, kneading and pickling. In one embodiment, the volume of the tumbler is not more than 2/3, the type of the tumbler is 1000L, the tumbling condition is that the rotating speed is 6-7 r/min, and the vacuum degree of the tumbler is less than or equal to-0.09 MPa. And after the rolling and pickling are finished, putting the meat stuffing obtained in the step five and the feed liquid into a rolling and kneading machine for vacuum rolling and kneading, and further obtaining semi-finished meat stuffing. Specifically, in one embodiment, the tumbling process is 10 hours, the operation is 20 minutes, the time is suspended for 10 minutes, and the meat temperature after being rolled out of the machine is not higher than 8 ℃.
Step nine: filling and punching the semi-finished minced meat by adopting a glass paper sleeve casing to prepare the sausage. Specifically, in one embodiment, a 53mm cellophane sleeve casing is filled and punched, the quantitative amount of each intestine is 565g-570g, the intestine is directly tied by a thread rope after punching, then a rod is hung on a rack vehicle, and the intestine bodies are separated when the rod is hung, so that the distance between the intestines is kept between 3 cm and 5cm, and the appearance color and luster of the product are ensured to be consistent.
Step ten: steaming and smoking. Specifically, in one embodiment, the sausage is dried at 65 ℃ for 45 minutes, then is placed in a smoking furnace to be smoked at 65 ℃ for 40 minutes, and after smoking is finished, the sausage is steamed and cooked at 86 ℃ for 50 minutes until the central temperature of the sausage reaches 82 ℃, then is taken out to be drained, and finally is placed in a drying oven at 70 ℃ to be dried for 8 minutes.
Step eleven: and (6) heat dissipation is performed. Specifically, in one embodiment, the product obtained in the step ten is pushed into a pre-cooling chamber for heat dissipation, the room temperature of the pre-cooling chamber is less than or equal to 12 ℃, the product is placed on a shelf when the central temperature of the product is reduced to less than or equal to 15 ℃, and the product is placed in a 0-4 ℃ warehouse for refrigeration for 12 hours.
Step twelve: and (5) cutting off operation. Specifically, in one embodiment, each product is cut off after the heat-dissipated products are placed on shelves, the buckles at the two ends are cut off and cut off, and the middle of each product is cut into two sections, so that the net content of each product is 240 g. The cutting can not be carried out randomly, a standard net content is cut firstly, then the product with the standard length is cut by dividing, each product is cut according to the standard, and the cut surface of the cut product is smooth and cannot be inclined.
Step thirteen: and (5) packaging operation. Specifically, in one embodiment, the packaging is performed by a vacuum continuous packaging machine, the packaging specification is 1 bag, the packaging ration is 240 g/bag, the net content positive deviation is less than or equal to 5g, and negative deviation is not allowed.
Fourteen steps: and (5) sterilizing and cooling. Specifically, in one embodiment, the sterilization is carried out by using water in a cooking pot, the sterilization temperature is 90 +/-1 ℃, the sterilization time is 50 minutes, the sterilization is immediately cooled by using circulating cooling water after the sterilization is finished, the cooling time is 60 minutes, the sterilization is timely conveyed to a 0-4 ℃ warehouse for temporary storage after the cooling is finished, and the finished product is obtained after the central temperature of the product is not higher than 4 ℃ after 24 hours.
The preparation method of the high-elasticity starch-free sausage greatly facilitates the preparation of the high-elasticity starch-free sausage by users, improves the preparation efficiency of the high-elasticity starch-free sausage, and shortens the production time. The high-elasticity starch-free sausage is convenient for a user to control the ratio of each component in the high-elasticity starch-free sausage, the user can control the edible taste in the high-elasticity starch-free sausage conveniently, the high-elasticity taste is improved, and the sensory quality is enhanced conveniently.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. The high-elasticity starch-free sausage is characterized by comprising the following components in parts by weight:
main materials: 108-132 parts of auxiliary materials: 64-78 parts, spice: 4.5-5.5 parts;
the main materials comprise chicken breast: 31-38 parts of No. 2 pork: 22-28 parts of No. 5 pork: 9-11 parts of cut meat: 9-11 parts of pigskin: 18-22 parts of emulsified skin: 18-22 parts;
the auxiliary materials comprise ice water: 45-50 parts of chickpea protein: 9-12 parts of lysine: 1-2 parts of phosphate: 0.7-0.9 part of salt: 2.2-2.6 parts of white sugar: 1.5-1.9 parts; the pork 2# is the front leg muscle of the pig, the pork 5# is the back meat of the pig, and the cut meat is leftover materials left after the front leg muscle part of the pig is cut.
2. The high-elasticity starch-free sausage of claim 1, wherein the spices comprise white pepper powder, ginger powder, onion powder, licorice powder, ethyl maltol, pork powder essence, pig bone marrow extract, pork liquid essence and sodium lactate.
3. A method of making a highly elastic starch-free sausage according to claim 1 comprising the steps of:
the method comprises the following steps: cutting chicken breast, 2# pork and 5# pork, and naturally thawing by using air;
step two: thawing pigskin with water;
step three: pretreating the raw materials; removing broken bones, injured meat, blood stasis, hair and other impurities from 2# pork, 5# pork, chicken breast and cut minced meat; removing impurities, redundant fat and black hair from the pigskin, and cutting the pigskin into a plurality of small pieces after treatment, wherein the pigskin is free of grease, black skin, injured skin, blood skin, pig hair and peculiar smell after treatment;
step four: pickling the pigskin;
step five: performing stranding treatment; mincing chicken breast, 2# pork, 5# pork, cut minced meat and pigskin by adopting a sieve plate to obtain various meat fillings;
step six: preparing a feed liquid; firstly, uniformly scattering phosphate into ice water, stirring while scattering, and then adding salt, white sugar, chickpea protein, lysine and spices to prepare a feed liquid;
step seven: preparing emulsified skin; soaking the emulsified skin with acid, chopping and emulsifying the emulsified skin and ice water according to the proportion of 1:1, and chopping and stirring the emulsified skin and feed liquid for the second time after the emulsified skin is viscous;
step eight: rolling, kneading and pickling; putting the emulsified skin treated in the step seven into a vacuum rolling and kneading machine for rolling, kneading and pickling; after the rolling and pickling are finished, putting the meat stuffing obtained in the step five and the feed liquid into a rolling and kneading machine for vacuum rolling and kneading, and further obtaining semi-finished meat stuffing;
step nine: filling and punching the semi-finished minced meat by adopting a glass paper sleeve casing to prepare the sausage;
step ten: steaming and smoking;
step eleven: heat dissipation is carried out;
step twelve: cutting off operation;
step thirteen: packaging operation;
fourteen steps: and (5) sterilizing and cooling.
4. The method for preparing high elasticity starch-free sausage according to claim 3, wherein in the first step, the thawing room temperature is controlled within 15 ℃, the wind speed is kept between 1.0 m/s and 2.0 m/s during thawing, the thawing time is 18 hours to 24 hours, and the thawing is finished when the central temperature reaches-2 ℃ to 2 ℃.
5. The preparation method of the high-elasticity starch-free sausage according to claim 3, wherein in the second step, the sausage is gently taken and placed when unfreezing, unfreezing is carried out by adopting an unfreezing pot, the unfreezing water submerges the pigskin, the water temperature is less than or equal to 28 ℃ when unfreezing is started, the unfreezing water is replaced every 3-4 hours, and the unfreezing water is replaced when the water temperature is reduced to be lower than 8 ℃.
6. The preparation method of the high-elasticity starch-free sausage of claim 3 is characterized in that salt, phosphate and a compound preservative are adopted for pickling in the fourth step, wherein the salt, the phosphate and the compound preservative are used for pickling according to the weight ratio of 100 parts of pigskin, 100 parts of water, 5 parts of salt, 0.5 part of phosphate and 0.3 part of the compound preservative, the pigskin is pickled for 12-24 hours at the temperature of 0-4 ℃, and the pigskin is fished out and cleaned for 2-3 times after the pickling is completed until the water is free of turbidity, floating foam and peculiar smell.
7. The method for preparing the high-elasticity starch-free sausage of claim 3, wherein in the fifth step, the chicken breast is minced by a sieve plate with the aperture of 13 mm.
8. The preparation method of the high-elasticity starch-free sausage of claim 3, wherein in the fifth step, the 2# pork and the 5# pork are minced by adopting a sieve plate with the aperture of 26mm, the cut minced meat is minced by adopting a sieve plate with the aperture of 8mm, and the pigskin is minced by adopting a sieve plate with the aperture of 8 mm.
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| CN103719915A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Emulsified sausage with unique flavor |
| US20150132438A1 (en) * | 2013-11-12 | 2015-05-14 | Alice Chang | Ready to eat cold vegetable cakes with ingredients |
| CN105077348A (en) * | 2015-08-31 | 2015-11-25 | 新疆大学 | Chickpea sausage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20150132438A1 (en) * | 2013-11-12 | 2015-05-14 | Alice Chang | Ready to eat cold vegetable cakes with ingredients |
| CN103719915A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Emulsified sausage with unique flavor |
| CN105077348A (en) * | 2015-08-31 | 2015-11-25 | 新疆大学 | Chickpea sausage and preparation method thereof |
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