CN112841548A - Compound thickener for Taiwan roasted sausages and preparation method and application thereof - Google Patents
Compound thickener for Taiwan roasted sausages and preparation method and application thereof Download PDFInfo
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- CN112841548A CN112841548A CN202110100392.9A CN202110100392A CN112841548A CN 112841548 A CN112841548 A CN 112841548A CN 202110100392 A CN202110100392 A CN 202110100392A CN 112841548 A CN112841548 A CN 112841548A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 92
- 239000002562 thickening agent Substances 0.000 title claims abstract description 71
- 150000001875 compounds Chemical class 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 36
- 239000000679 carrageenan Substances 0.000 claims abstract description 30
- 229920001525 carrageenan Polymers 0.000 claims abstract description 30
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- 235000010418 carrageenan Nutrition 0.000 claims abstract description 28
- 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 claims abstract description 28
- 229920002752 Konjac Polymers 0.000 claims abstract description 26
- 235000010485 konjac Nutrition 0.000 claims abstract description 25
- 239000000252 konjac Substances 0.000 claims abstract description 22
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 239000001103 potassium chloride Substances 0.000 claims abstract description 18
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 18
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract 5
- 239000002994 raw material Substances 0.000 abstract description 35
- 230000002195 synergetic effect Effects 0.000 abstract description 3
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- 238000005520 cutting process Methods 0.000 description 16
- 238000000034 method Methods 0.000 description 16
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- 230000000694 effects Effects 0.000 description 10
- 239000000463 material Substances 0.000 description 9
- 235000015278 beef Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013622 meat product Nutrition 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241001428166 Eucheuma Species 0.000 description 2
- 241000206671 Gelidium amansii Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
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- 238000012545 processing Methods 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- -1 sulfate ester Chemical class 0.000 description 2
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
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- 241000287828 Gallus gallus Species 0.000 description 1
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- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 239000004902 Softening Agent Substances 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 102000003929 Transaminases Human genes 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005303 weighing Methods 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a desktop roast sausage compound thickener and a preparation method and application thereof. The Taiwan roast sausage compound thickener comprises the following components in percentage by weight: 30-40% of carrageenan, 30-40% of konjac flour and 25-35% of potassium chloride. The composite thickener for the Taiwan roast sausage has the advantages that the adopted raw materials have very obvious composite action, the complementary action of various raw materials can be exerted, the synergistic effect is generated, the texture characteristic of the roast sausage is obviously improved, and the Q elasticity of the sausage body is greatly improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a desktop roasted sausage compound thickener and a preparation method and application thereof.
Background
The Taiwan style roasted sausage is a low-temperature meat product with Chinese traditional flavor produced by modern western style meat product processing technology, and is a meat product which is prepared by taking pork, beef and chicken as main raw materials, mincing, pickling, adding auxiliary materials and spices, filling into sausage casing, then performing quick-freezing preservation through or without heat treatment, unfreezing before eating, and roasting by carbon fire or electric oven and the like.
Patent application document 201210569185.9 discloses a desktop beef sausage and a preparation method thereof, wherein the desktop beef sausage is prepared from 40-55 weight parts of beef, 1-4 weight parts of beef tallow, 5-17 weight parts of protein meat, 10-25 weight parts of duck neck skin, 12-25 weight parts of ice water, 0.5-2 weight parts of salt, 0.1-0.4 weight parts of tripolyphosphate, 0.001-0.015 weight parts of monascus red, 0.1-0.2 weight parts of sodium erythorbate, 0.001-0.015 weight parts of sodium nitrite, 0.1-0.2 weight parts of transaminase, 2-5 weight parts of rehydration tissue protein, 5-9 weight parts of white sugar, 0.1-0.3 weight parts of white spirit, 7-15 weight parts of tapioca starch, 0.5-0.7 weight parts of carrageenan, 1-2.5 weight parts of R-type protein, 1-2.5 weight parts of soybean protein isolate, 0.1-0.15 weight parts of essential oil, 0.3-1 weight parts of beef bone essence, 0.1-0.3 weight parts of flavoring juice, 0.1-0.3 weight parts of monosodium glutamate, 0., 0.1 to 0.2 portion of white pepper powder, 0.01 to 0.03 portion of nutmeg powder, 0.02 to 0.07 portion of licorice powder, 0.1 to 0.3 portion of cinnamon powder, 0.01 to 0.02 portion of garlic powder and 0.015 to 0.03 portion of ginger powder.
The quality of the roasted sausage not only has color, flavor and nutritive value, but also comprises texture characteristics, such as hardness, chewiness, elasticity, cohesiveness, recoverability and the like, and the texture characteristics reflect the quality of the roasted sausage to a great extent. The desktop beef sausage in patent application document 201210569185.9 is added with the thickening agent carrageenan, so that the water holding capacity and the adhesiveness of the sausage can be increased to a certain extent, the fat segregation is prevented, and the product yield is improved.
However, the effect of any single thickener is limited, the elasticity of the desktop beef sausage obtained in patent application 201210569185.9 is not high enough, and the research on the compound formula technology is very important in order to exert the optimal effect of the thickener. The compound thickener can play a role in synergy while exerting the effect of each monomer, and can have more ideal effect in terms of economy, safety and influence on quality when being applied to sausage products.
Disclosure of Invention
The invention aims to: the desktop roast sausage compound thickener can be added into desktop roast sausages to remarkably improve the texture characteristics of the roast sausages and greatly improve the Q elasticity of the roast sausages.
The technical scheme adopted by the invention is as follows:
a Taiwan roasted sausage compound thickener. The paint comprises the following components in percentage by weight: 30-40% of carrageenan, 30-40% of konjac flour and 25-35% of potassium chloride.
Carrageenan is a water-soluble nonlinear gel high molecular polysaccharide, also called Eucheuma Gelatinosum, Gelidium amansii, Carrageenan, because it is a hydrophilic colloid extracted from red algae such as Eucheuma Gelatinosum, Gelidium amansii, and Carrageenan. The sulfate ester is classified into K type (Kappa), I type (Iota) and L type (Lambda) according to the binding form of the sulfate ester. Can be widely used for preparing meat products, jelly, ice cream, cakes, cold foods, etc.
Konjak is the only commercial crop found today that can provide glucan in large quantities. The konjak powder mainly comprises glucomannan, particles of the konjak powder swell and moisten after being wetted with water and then break and release the glucomannan, and the glucomannan is a water-soluble high-molecular polysaccharide, has good water absorption, high swelling rate after absorbing water, 80-100 times of volume expansion, and good thickening property and gel property.
Potassium chloride, used as a gelling aid in the preparation of food products to enhance the gelling effect, as a flavouring agent, as a pH controlling agent, as a tissue softening agent.
Carrageenan or konjac flour can be independently used as a thickening agent. However, when carrageenan is added alone, the hardness of the Taiwan sausage is high and the elasticity is low, and when konjac flour is added alone, the hardness of the Taiwan sausage is low and the elasticity is high. The carrageenan and the konjac flour have obvious synergistic effect after being blended, the gel prepared by proper blending has excellent performances such as hardness and elasticity, the texture characteristics of the prepared desktop roasted sausage are greatly improved compared with those of a single component, the Q elasticity of the sausage body is greatly improved, and the sausage body is moderate in hardness and more suitable for chewing.
Further, the Taiwan roast sausage compound thickener comprises the following components in percentage by weight: 33-37% of carrageenan, 33-37% of konjac flour and 28-32% of potassium chloride.
Furthermore, the Taiwan roast sausage compound thickener comprises the following components in percentage by weight: 35% of carrageenan, 35% of konjac flour and 30% of potassium chloride.
Further, the carrageenan is K-type carrageenan.
In addition, the invention also provides a preparation method of the Taiwan roasted sausage compound thickening agent. The preparation method comprises the following steps: weighing the carrageenan, the konjac flour and the potassium chloride according to the weight part ratio, sequentially adding the carrageenan, the konjac flour and the potassium chloride into a mixer, and uniformly mixing to obtain the desktop baked sausage compound thickener.
In addition, the invention also provides application of the Taiwan roasted sausage compound thickening agent. The Taiwan roast sausage compound thickening agent is applied to Taiwan roast sausages, and the addition amount is 0.2-0.5%. Further, the amount added is preferably 0.3%.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
(1) the adopted raw materials of carrageenan and konjac flour have very obvious compounding effect, can exert the complementary effect of various raw materials, generate the synergistic effect of '1 +1> 2', obviously improve the texture characteristic of the roasted sausage, and greatly improve the Q elasticity of the sausage body;
(2) the cheap and easily-obtained konjac flour instead of konjac gum is used as the raw material, so that the use effect is not influenced, the cost is greatly saved, and the economic benefit is higher;
(3) the sodium chloride adopted in the invention is used as a gelling auxiliary agent, which can strengthen the gelling effect, so that the desktop baked sausage compound thickening agent has better gelling property, and the elasticity of the baked sausage body is further improved.
Detailed Description
The present invention will be further described with reference to the following embodiments. The present invention is not limited to the following examples.
Example 1
A Taiwan roasted sausage compound thickener. The Taiwan roast sausage compound thickener comprises the following components in percentage by weight: 35% of K-type carrageenan, 35% of konjac flour and 30% of potassium chloride.
The application of the compound thickener product in the desktop roasted sausage is as follows:
the preparation process of the Taiwan sausage comprises the process of cutting and mixing the raw materials and then pickling, wherein in the cutting and mixing process, a pickling material comprising a thickening agent is required to be added. In the embodiment, the compound thickening agent is added into the raw materials, the addition amount is 0.3 percent of the weight of the raw materials, and the raw materials are evenly stirred and pickled for 10 to 12 hours at the temperature of between 0 and 4 ℃. The other operation steps are the same as those of the prior art for producing the desktop roast sausage.
Example 2
A Taiwan roasted sausage compound thickener. A Taiwan roasted sausage compound thickener. The Taiwan roast sausage compound thickener comprises the following components in percentage by weight: 33% of K-type carrageenan, 37% of konjac flour and 30% of potassium chloride.
The application of the compound thickener product in the desktop roasted sausage is as follows:
the preparation process of the Taiwan sausage comprises the process of cutting and mixing the raw materials and then pickling, wherein in the cutting and mixing process, a pickling material comprising a thickening agent is required to be added. In the embodiment, the compound thickening agent is added into the raw materials, the addition amount is 0.3 percent of the weight of the raw materials, and the raw materials are evenly stirred and pickled for 10 to 12 hours at the temperature of between 0 and 4 ℃. The other operation steps are the same as those of the prior art for producing the desktop roast sausage.
Example 3
A Taiwan roasted sausage compound thickener. The Taiwan roast sausage compound thickener comprises the following components in percentage by weight: 36% of K-type carrageenan, 36% of konjac flour and 28% of potassium chloride.
The application of the compound thickener product in the desktop roasted sausage is as follows:
the preparation process of the Taiwan sausage comprises the process of cutting and mixing the raw materials and then pickling, wherein in the cutting and mixing process, a pickling material comprising a thickening agent is required to be added. In the embodiment, the compound thickening agent is added into the raw materials, the addition amount is 0.3 percent of the weight of the raw materials, and the raw materials are evenly stirred and pickled for 10 to 12 hours at the temperature of between 0 and 4 ℃. The other operation steps are the same as those of the prior art for producing the desktop roast sausage.
Example 4
A Taiwan roasted sausage compound thickener. The Taiwan roast sausage compound thickener comprises the following components in percentage by weight: 37% of K-type carrageenan, 33% of konjac flour and 30% of potassium chloride.
The application of the compound thickener product in the desktop roasted sausage is as follows:
the preparation process of the Taiwan sausage comprises the process of cutting and mixing the meat product raw materials and then curing, wherein curing materials including thickening agents are required to be added in the cutting and mixing process. In the embodiment, the compound thickener is added into the meat product raw materials, the adding amount of the compound thickener is 0.3 percent of the weight of the meat product raw materials, and the meat product raw materials are evenly stirred and then pickled for 10 to 12 hours at the temperature of 0 to 4 ℃. The other operation steps are the same as those of the prior art for producing the desktop roast sausage.
Example 5
A Taiwan roasted sausage compound thickener. The Taiwan roast sausage compound thickener comprises the following components in percentage by weight: 35% of I-type carrageenan, 35% of konjac flour and 30% of potassium chloride.
The application of the compound thickener product in the desktop roasted sausage is as follows:
the preparation process of the Taiwan sausage comprises the process of cutting and mixing the raw materials and then pickling, wherein in the cutting and mixing process, a pickling material comprising a thickening agent is required to be added. In the embodiment, the compound thickening agent is added into the raw materials, the addition amount is 0.3 percent of the weight of the raw materials, and the raw materials are evenly stirred and pickled for 10 to 12 hours at the temperature of between 0 and 4 ℃. The other operation steps are the same as those of the prior art for producing the desktop roast sausage.
Comparative example 1
A desktop roast sausage thickener. The desktop roast sausage thickener comprises the following components in percentage by weight: 70% of K-carrageenan and 30% of potassium chloride.
The application of the thickener product in the Taiwan sausage is as follows:
the preparation process of the Taiwan sausage comprises the process of cutting and mixing the raw materials and then pickling, wherein in the cutting and mixing process, a pickling material comprising a thickening agent is required to be added. In this example, the above thickener is added to the raw materials in an amount of 0.3% by weight of the raw materials, and the mixture is stirred uniformly and then pickled at 0-4 ℃ for 10-12 hours. The other operation steps are the same as those of the prior art for producing the desktop roast sausage.
Comparative example 2
A desktop roast sausage thickener. The desktop roast sausage thickener comprises the following components in percentage by weight: 70% of konjak powder and 30% of potassium chloride.
The application of the thickener product in the Taiwan sausage is as follows:
the preparation process of the Taiwan sausage comprises the process of cutting and mixing the raw materials and then pickling, wherein in the cutting and mixing process, a pickling material comprising a thickening agent is required to be added. In this example, the above thickener is added to the raw materials in an amount of 0.3% by weight of the raw materials, and the mixture is stirred uniformly and then pickled at 0-4 ℃ for 10-12 hours. The other operation steps are the same as those of the prior art for producing the desktop roast sausage.
Comparative example 3
A desktop roast sausage thickener. The desktop roast sausage thickener comprises the following components in percentage by weight: 50% of K-type carrageenan and 50% of konjac flour.
The application of the thickener product in the Taiwan sausage is as follows:
the preparation process of the Taiwan sausage comprises the process of cutting and mixing the raw materials and then pickling, wherein in the cutting and mixing process, a pickling material comprising a thickening agent is required to be added. In this example, the above thickener is added to the raw materials in an amount of 0.3% by weight of the raw materials, and the mixture is stirred uniformly and then pickled at 0-4 ℃ for 10-12 hours. The other operation steps are the same as those of the prior art for producing the desktop roast sausage.
Evaluation of Effect
The bench-top grilled sausages of examples 1 to 5 and comparative examples 1 to 3 were subjected to a test eating comparison, and the results are shown in table 1.
TABLE 1 mouthfeel effects of Taiwan-style grilled sausages of examples 1-5 and comparative examples 1-3
| Group of | Strength of | Elasticity |
| Example 1 | Is moderate | High strength |
| Example 2 | Is moderate | Is stronger |
| Example 3 | Is moderate | Is stronger |
| Example 4 | Is moderate | Is stronger |
| Example 5 | Is moderate | Is stronger |
| Comparative example 1 | Is weaker | Weak (weak) |
| Comparative example 2 | Weak (weak) | Is weaker |
| Comparative example 3 | Is weaker | Is weaker |
Claims (7)
1. The Taiwan roasted sausage compound thickening agent is characterized by comprising the following components in percentage by weight: 30-40% of carrageenan, 30-40% of konjac flour and 25-35% of potassium chloride.
2. The Taiwan roast sausage compound thickener according to claim 1, which comprises the following components in percentage by weight: 33-37% of carrageenan, 33-37% of konjac flour and 28-32% of potassium chloride.
3. The Taiwan roast sausage compound thickener according to claim 2, which comprises the following components in percentage by weight: 35% of carrageenan, 35% of konjac flour and 30% of potassium chloride.
4. The built thickener of Taiwan roast sausage according to any one of claims 1-3, wherein the carrageenan is K-carrageenan.
5. The preparation method of the Taiwan baked sausage compound thickener according to any one of claims 1 to 4, wherein the carrageenan, the konjac flour and the potassium chloride are weighed according to the weight part ratio, and are sequentially added into a mixer to be uniformly mixed, so that the Taiwan baked sausage compound thickener is obtained.
6. The use of the Taiwan sausage compound thickener according to any one of claims 1 to 4, wherein the Taiwan sausage compound thickener is applied to the sausage, and the addition amount is 0.2 to 0.5 percent.
7. The application of the Taiwan roast sausage compound thickener as claimed in claim 6, wherein the addition amount is 0.3%.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089727A (en) * | 2019-05-15 | 2019-08-06 | 绿新（福建）食品有限公司 | A kind of high-moisture-retention compounding meat products thickener rubber powder and its application |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089727A (en) * | 2019-05-15 | 2019-08-06 | 绿新（福建）食品有限公司 | A kind of high-moisture-retention compounding meat products thickener rubber powder and its application |
Non-Patent Citations (1)
| Title |
|---|
| 蒋建新，等: "《功能性多糖胶开发与应用》", 中国轻工业出版社 * |
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