CN114886094A - Preparation method of series of instant vegetable egg white sausages - Google Patents
Preparation method of series of instant vegetable egg white sausages Download PDFInfo
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- CN114886094A CN114886094A CN202210558275.1A CN202210558275A CN114886094A CN 114886094 A CN114886094 A CN 114886094A CN 202210558275 A CN202210558275 A CN 202210558275A CN 114886094 A CN114886094 A CN 114886094A
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Classifications
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
- A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of a series of instant vegetable egg white sausage, which takes fresh egg white liquid as a main raw material, adds different protein powder, adopts glutamyl transaminase to crosslink protein components after heat treatment in advance, and vegetables (purple sweet potato, carrot, pumpkin and red beet) are soaked by copper acetate, phytic acid or vitamin C and then steamed into mud, and the mud is added into protein liquid, and the series vegetable egg white sausage products with different flavors and colors are prepared by the procedures of stirring, filling, bundling, rinsing, boiling and the like by regulating and controlling the pH value. The method combines high-quality protein in egg white with various vitamins, mineral substances and dietary fibers in vegetables, provides a method for improving the hardness and elasticity of egg white intestines by adding protein powder, preheating treatment and glutamyl transaminase, and obtains better quality; the application also provides a method for obtaining stable product color by using vegetable soaking in combination with pH regulation and control system, and provides technical parameters. The prepared series of instant vegetable egg sausage has balanced nutrition, good taste, rich color, and vegetable fragrance, and is suitable for people of all ages and convenient for service.
Description
Technical Field
The invention relates to a preparation method of a series of instant vegetable egg white sausages, belonging to the technical field of food processing.
Background
Eggs contain similar protein amino acid composition patterns to human bodies and are one of the most complete food with the recognized nutritional value in the world. In China, eggs are not only a food, but also the components of egg white, egg yolk, shell membrane and the like are used for treating symptoms of heart blood deficiency, insomnia, dysphoria with smothery sensation and the like in traditional Chinese medicine. According to the research report of operation situation and investment strategy of Chinese egg products and processing industry from 2015 to 2020 issued by the Chinese report hall, the annual average scale of the Chinese egg industry is about 3000 hundred million yuan, occupies 40 percent of the whole world and is the first in the world. However, contrary to the current situation of egg product consumption in developed countries, the consumption scale of fresh eggs in China is over 90 percent, and the proportion of egg products is small.
The egg product is used for deep processing of eggs, and can achieve the purposes of balancing nutrition, improving the sensory characteristics and the utilization rate of fresh eggs and the like so as to meet the requirements of different consumers and respond to the policy of national sustainable development. At present, egg products in China are simple in structure and lack innovation, and most of products on the market are traditional marinated eggs, salted eggs, preserved eggs and the like, and are single in taste.
The domestic processing technology of the egg-white sausage can be traced back to the 70 th century in the earliest time, and is developed by a cooked meat product workshop of a meat-processing factory in Beijing. It is called Beijing egg white sausage, and has main materials of fat meat, lean pork and salted duck egg white. Other process designs are adjusted around the raw meat and egg white afterwards, and the product is monotonous in appearance, soft in sensory quality and lack of chewiness. Therefore, the invention provides a method for improving the hardness and elasticity of egg white intestines by combining protein powder addition, preheating treatment, glutamyl transaminase (TG enzyme) addition and refrigeration treatment, and the taste of the egg white intestines can be improved to ensure that the egg white intestines are elastic and tasty.
Different from meat sausage products, the natural egg white sausage has pure white color, and is beneficial to regulating and controlling the color of the final product by adding other components so as to improve the sensory enjoyment of consumers, particularly the consumers of the younger age. The vegetables contain abundant nutrients such as vitamins, minerals and dietary fiber, and can be added into egg white sausage to increase nutrients. According to the invention, vegetables with typical colors are selected, soaked, and combined with the adjustment of the pH value of a system, vegetable egg white sausage with a series of colors can be finally obtained; in addition, the aromatic substances of the vegetables can also add refreshing fragrance to the egg white sausage. In conclusion, the product innovates the traditional egg white sausage from the sensory angle and the texture angle, and provides reference for the research and development of high-quality egg products.
Disclosure of Invention
The invention aims to prepare a series of instant vegetable egg-white sausages, and provides a method for improving the hardness and elasticity of egg-white sausages by combining protein powder addition, preheating treatment, TG enzyme addition and refrigeration treatment, so that better quality is obtained; the application also provides a method for obtaining stable product color by using vegetable soaking in combination with pH regulation and control system, and provides technical parameters. The prepared egg sausage has balanced nutrition, good taste, and rich color, has vegetable fragrance, and is suitable for people of all ages and convenient for service.
The series of instant vegetable egg sausage formula and the processing method thereof comprise the following steps:
(1) selecting commercially available fresh eggs, cleaning, sterilizing, drying, beating and separating, collecting egg white, and stirring uniformly;
(2) adding protein powder into the egg white liquid obtained in the step (1), stirring for 10-15 min at the speed of 300-450 r/min, filtering to obtain uniform protein liquid, and carrying out preheating treatment at a certain temperature;
(3) dissolving TG enzyme in water, stirring uniformly, adding into the preheated protein liquid in the step (2), and reacting for a period of time at a certain temperature;
(4) cleaning vegetables, peeling, cutting into slices or small pieces, soaking, steaming in a steamer for 5-15 min, taking out, cooling and extruding into vegetable paste;
(5) mixing the vegetable paste and the protein liquid obtained in the step (3), uniformly stirring, and adding citric acid to adjust different pH values to obtain mixed liquids with different colors;
(6) adding 1-3% of salt, 1-4% of white sugar and 0.01-0.03% of ginger powder into the mixed solution obtained in the step (5), homogenizing for 1-3 min at the rotating speed of 4000-6000 r/min, and standing for 20-50 min after homogenizing until no obvious bubbles exist;
(7) pouring the mixed liquid obtained in the step (6) into a glass paper sausage casing by using an enemator, bundling by using a twine, washing the surface by using clear water, and removing dirt attached to the surface of the sausage casing in the processing process;
(8) cooking the vegetable egg white sausage obtained in the step (7) in hot water at the temperature of 85-95 ℃ for 20-40 min;
(9) and (4) fishing out the vegetable egg white sausage cooked in the step (8), quickly refrigerating at a low temperature, taking out, placing in a cool, dry and ventilated place, and recovering to room temperature to obtain a series of vegetable egg white sausage finished products.
The invention provides a method for improving the hardness and elasticity of egg white intestines by combining protein powder addition, preheating treatment, TG enzyme addition and refrigeration treatment. Preferably, one or more of egg white powder, soybean protein isolate powder or milk powder is/are added into the egg white liquid in the step (2), the total adding amount is 1-10%, and under the condition of adding two kinds of protein powder, the mass ratio of the egg white powder to the soybean protein isolate powder or milk powder is 3: 7-7: 3, adding three protein powders, wherein the egg white powder comprises the following components: isolated soy protein powder: the mass ratio of the milk powder is 4: 3: 3-6: 2: 2; the heat treatment temperature of the protein liquid is 40-55 ℃, and the time is 10-20 min; preferably, (9) the refrigeration temperature is 2-8 ℃, the refrigeration time is 10-15h,
the application also provides a method for obtaining stable product color by combining vegetable soaking and pH regulation and control system. Preferably, the vegetable in the step (4) is one of purple sweet potato, carrot, pumpkin and red beet, and the addition amount is 5-15%; the soaking solution contains one of copper acetate, phytic acid and vitamin C, the concentration is 0.2-0.6%, and the mass ratio of the vegetables to the soaking solution is 1: 1-1: 3, soaking for 5-15 min; preferably, 0.01-0.07% of citric acid is added in the step (5), so that the purple sweet potato egg white sausage is purple in appearance, the pumpkin egg white sausage is yellow in appearance, the carrot egg white sausage is carrot in appearance, and the beet egg white sausage is red in appearance.
The vegetable egg sausage obtained by any one of the preparation methods has balanced nutrition, good taste, bright color, vegetable fragrance, and convenient eating.
Detailed Description
Example 1
The formula and the preparation process of the purple sweet potato egg sausage comprise the following steps:
(1) selecting commercially available fresh eggs, cleaning, sterilizing, drying, beating and separating, collecting egg white, and stirring uniformly;
(2) adding 6% of egg white powder and soybean protein isolate powder into the egg white liquid obtained in the step (1), wherein the mass ratio of the egg white powder to the soybean protein isolate powder is 6: 4, stirring for 10min at the speed of 400r/min, filtering to obtain uniform protein liquid, and performing heat treatment for 10min at the temperature of 50 ℃;
(3) dissolving TG enzyme in water, stirring, adding into the preheated protein liquid in step (2), adding 0.02%, and reacting at 50 deg.C for 50 min;
(4) cleaning purple sweet potatoes, peeling, cutting into small pieces, soaking in 0.5% phytic acid solution for 10min, wherein the mass ratio of the purple sweet potatoes to the soaking solution is 1: 1, putting the purple sweet potato into a steamer to steam for 7min, taking out the purple sweet potato, cooling and extruding the purple sweet potato into mashed purple sweet potato;
(5) mixing the mashed purple sweet potatoes and the protein liquid in the step (3), wherein the adding amount is 7%, uniformly stirring, and adding 0.02% citric acid to adjust the pH value to obtain a purple mixed liquid;
(6) adding 2% of salt, 1% of white sugar and 0.015% of ginger powder into the mixed solution obtained in the step (5), homogenizing for 1.5min at the rotating speed of 4500r/min, and standing for 30min after homogenization until no obvious bubbles exist;
(7) pouring the mixed liquid obtained in the step (6) into a glass paper sausage casing by using an enemator, bundling by using a twine, washing the surface by using clear water, and removing dirt attached to the surface of the sausage casing in the processing process;
(8) boiling the purple sweet potato egg white sausage obtained in the step (7) in hot water at the boiling temperature of 95 ℃ for 25 min;
(9) and (5) fishing out the purple sweet potato egg white sausage cooked in the step (8), quickly refrigerating at-4 ℃ for 12 hours, taking out, placing in a cool, dry and ventilated place, and returning to room temperature to obtain a finished purple sweet potato egg white sausage.
Example 2
The formula of the carrot egg-white sausage and the preparation process thereof are as follows:
(1) selecting commercially available fresh eggs, cleaning, sterilizing, drying, beating and separating, collecting egg white, and stirring uniformly;
(2) adding 5% of egg white powder and milk powder into the egg white liquid obtained in the step (1), wherein the mass ratio of the egg white powder to the milk powder is 5: 5, stirring for 15min at the speed of 400r/min, filtering to obtain uniform protein liquid, and performing heat treatment for 15min at the temperature of 50 ℃;
(3) dissolving TG enzyme in water, stirring, adding into the preheated protein liquid in step (2), adding 0.01%, and reacting at 50 deg.C for 40 min;
(4) washing, peeling and slicing carrots, soaking the carrots in a 0.2% copper acetate solution for 10min, wherein the mass ratio of the carrots to the soaking solution is 1: 2, putting the carrot into a steamer to steam for 8min, taking out the carrot, cooling and extruding the carrot into carrot paste;
(5) mixing the carrot paste and the protein solution obtained in the step (3), wherein the adding amount is 10%, uniformly stirring, and adding 0.01% citric acid to adjust the pH value to obtain a carrot color mixed solution;
(6) adding 2% of salt, 3% of white sugar and 0.015% of ginger powder into the mixed solution obtained in the step (5), then homogenizing for 2min at the rotation speed of 4000r/min, and standing for 40min after homogenizing until no obvious bubbles exist;
(7) pouring the mixed liquid obtained in the step (6) into a glass paper sausage casing by using an enemator, bundling by using a twine, washing the surface by using clear water, and removing dirt attached to the surface of the sausage casing in the processing process;
(8) boiling the carrot egg white sausage obtained in the step (7) in hot water at the temperature of 95 ℃ for 20 min;
(9) and (4) fishing out the carrot egg white sausage cooked in the step (8), quickly refrigerating at-6 ℃ for 10h, taking out, placing in a cool, dry and ventilated place, and returning to room temperature to obtain the carrot egg white sausage finished product.
Example 3
The pumpkin egg sausage has the following formula and preparation process:
(1) selecting commercially available fresh eggs, cleaning, sterilizing, drying, beating and separating, collecting egg white, and stirring uniformly;
(2) adding 4% egg white powder into the egg white liquid obtained in the step (1), stirring at 400r/min for 12min, filtering to obtain uniform protein liquid, and performing heat treatment at 40 deg.C for 15 min;
(3) dissolving TG enzyme in water, stirring, adding into the preheated protein liquid in step (2), adding 0.02%, and reacting at 45 deg.C for 45 min;
(4) cleaning pumpkin, peeling, cutting into slices, soaking in 0.4% copper acetate solution for 10min, wherein the mass ratio of pumpkin to soaking solution is 1: 2, putting the pumpkin into a steamer, steaming the pumpkin for 8min, taking out the pumpkin, cooling the pumpkin and extruding the pumpkin into pumpkin paste;
(5) mixing the pumpkin paste and the protein liquid obtained in the step (3), wherein the adding amount is 12%, uniformly stirring, and adding 0.01% citric acid to adjust the pH value to obtain a yellow mixed solution;
(6) adding 2% of salt, 3% of white sugar and 0.015% of ginger powder into the mixed solution obtained in the step (5), homogenizing for 1min at the rotation speed of 4000r/min, and standing for 40min after homogenization until no obvious bubbles exist;
(7) pouring the mixed liquid obtained in the step (6) into a glass paper sausage casing by using an enemator, bundling by using a twine, washing the surface by using clear water, and removing dirt attached to the surface of the sausage casing in the processing process;
(8) cooking the pumpkin egg white sausage obtained in the step (7) in hot water at 90 ℃ for 30 min;
(9) and (4) fishing out the pumpkin egg white sausage cooked in the step (8), quickly refrigerating at-4 ℃ for 14h, taking out, placing in a cool, dry and ventilated place, and returning to room temperature to obtain the pumpkin egg white sausage finished product.
Example 4
The formula of the beet egg sausage and the preparation process thereof are as follows:
(1) selecting commercially available fresh eggs, cleaning, sterilizing, drying, beating and separating, collecting egg white, and stirring uniformly;
(2) adding 8% isolated soy protein powder into the egg white obtained in step (1), stirring at 350r/min for 12min, filtering to obtain uniform protein liquid, and performing heat treatment at 40 deg.C for 15 min;
(3) dissolving TG enzyme in water, stirring, adding into the preheated protein liquid in step (2), adding 0.02%, and reacting at 45 deg.C for 45 min;
(4) cleaning beet, peeling, cutting into thin pieces, soaking in 0.3% phytic acid solution for 10min, wherein the mass ratio of beet to soaking solution is 1: 2, putting the mixture into a steamer to steam for 10min, taking out the mixture, cooling the mixture and extruding the mixture into beet pulp;
(5) mixing the beet pulp and the protein liquid in the step (3), wherein the adding amount is 6%, uniformly stirring, and adding 0.02% citric acid to adjust the pH value to obtain a red mixed liquid;
(6) adding 1% of salt, 1% of white sugar and 0.010% of ginger powder into the mixed solution obtained in the step (5), homogenizing for 2min at the rotation speed of 4000r/min, and standing for 30min after homogenization until no obvious bubbles exist;
(7) pouring the mixed liquid obtained in the step (6) into a glass paper sausage casing by using an enemator, bundling by using a twine, washing the surface by using clear water, and removing dirt attached to the surface of the sausage casing in the processing process;
(8) boiling the beet egg white sausage obtained in the step (7) in hot water at the temperature of 85 ℃ for 30 min;
(9) and (4) fishing out the beet egg white sausage cooked in the step (8), quickly refrigerating at-4 ℃ for 12h, taking out, placing in a cool, dry and ventilated place, and returning to room temperature to obtain the beet egg white sausage finished product.
Effect test
The determination method comprises the following steps:
and (3) texture determination: cutting vegetable egg white sausage into 2cm diameter and 2cm height cylinders. A P/R36 type probe is selected, the speed before measurement is 5.00mm/sec, the speed during measurement is 2.00mm/sec, the speed after side measurement is 2.00mm/sec, the target mode is strain, the strain parameter is 50%, the trigger mode is automatic (force) and the time is 5.00 sec. The probe return distance was set to 25mm, the return speed was set to 20mm/Sec, and the contact force was 50 g.
And (3) measuring color difference: the vegetable egg white sausage is taken and placed in a test box, the central part of the vegetable egg white sausage is measured by a WSC-S colorimeter, and the average value is obtained by measuring each sample for 3 times. Wherein L represents a brightness value, a represents a redness value, and b represents a yellowness value. The calibration of the colors was done with a standard CR-400 whiteboard.
The above assays may also be determined using other assay methods conventional in the art.
Experiment 1 the treatment method was adjusted based on example 4 of the present application, and other steps were performed in parallel, and the specific results are shown in table 1:
TABLE 1 comparison of the quality of the vegetable egg white intestines under different treatments
Note: different letters in the same column indicate significant differences (P < 0.05).
The method combining protein powder addition, preheating treatment, TG enzyme addition and refrigeration treatment is adopted, so that the hardness, elasticity and chewiness of the product are obviously improved, and the preheating treatment and the TG enzyme addition have obvious synergistic effect.
Experiment 2 the additive condition and the treatment mode were adjusted based on example 1 of the present application, and other steps were performed in parallel, and the specific results are shown in table 2:
TABLE 2 comparison of color difference results of purple potato egg-white sausage under different treatments
Note: different letters in the same column indicate significant differences (P < 0.05).
In the control group, the appearance of the product is gray white, and the original color of the purple sweet potato is almost lost. After the vegetable soaking and pH regulation system is used for combined treatment, the brightness value and the redness value of the product are obviously increased, the yellowness value is obviously reduced, the appearance is purple, and more excellent product color is obtained.
The above examples are for illustrative purposes only and are not intended to limit the present invention, and practitioners in the relevant art will recognize that any modifications, omissions, substitutions, and equivalents, which fall within the spirit and scope of the present invention, are included.
Claims (5)
1. The preparation method of the series of instant vegetable egg white sausages is characterized by comprising the following steps:
(1) selecting commercially available fresh eggs, cleaning, sterilizing, drying, beating and separating, collecting egg white, and stirring uniformly;
(2) adding protein powder into the egg white liquid obtained in the step (1), stirring for 10-15 min at the speed of 300-450 r/min, filtering to obtain uniform protein liquid, and carrying out preheating treatment at a certain temperature;
(3) dissolving glutamyl transaminase in water, stirring, adding into the preheated protein liquid obtained in step (2), and reacting at a certain temperature for a certain period of time;
(4) cleaning vegetables, peeling, cutting into slices or small pieces, soaking, steaming in a steamer for 5-15 min, taking out, cooling and extruding into vegetable paste;
(5) mixing the vegetable paste and the protein liquid obtained in the step (3), uniformly stirring, and adding citric acid to adjust different pH values to obtain mixed liquids with different colors;
(6) adding 1-3% of salt, 1-4% of white sugar and 0.01-0.03% of ginger powder into the mixed solution obtained in the step (5), homogenizing for 1-3 min at the rotating speed of 4000-6000 r/min, and standing for 20-50 min after homogenizing until no obvious bubbles exist;
(7) pouring the mixed liquid obtained in the step (6) into a glass paper sausage casing by using an enemator, bundling by using a twine, washing the surface by using clear water, and removing dirt attached to the surface of the sausage casing in the processing process;
(8) cooking the vegetable egg white sausage obtained in the step (7) in hot water at the temperature of 85-95 ℃ for 20-40 min;
(9) and (4) fishing out the vegetable egg white sausage cooked in the step (8), quickly refrigerating at a low temperature, taking out, placing in a cool, dry and ventilated place, and recovering to room temperature to obtain a series of vegetable egg white sausage finished products.
2. The method according to the step (2) of claim 1, wherein one or more of egg white powder, soy protein isolate powder, or milk powder is added to the egg white liquid, the total amount of the addition is 1-10%, and the mass ratio of the egg white powder to the soy protein isolate powder, or milk powder is 3: 7-7: 3, adding three protein powders, wherein the egg white powder comprises the following components: isolated soy protein powder: the mass ratio of the milk powder is 4: 3: 3-6: 2: 2; the heat treatment temperature of the protein liquid is 40-55 ℃, and the time is 10-20 min.
3. The method according to the step (3) of claim 1, wherein the amount of glutamyl transaminase added is 0.01 to 0.05%, the treatment temperature is 40 to 55 ℃, and the treatment time is 30 to 50 min.
4. The vegetable in the step (4) of claim 1 can be one of purple sweet potato, carrot, pumpkin and red beet, and the addition amount is 5-15%; the soaking solution contains one of copper acetate, phytic acid and vitamin C, the concentration is 0.2-0.6%, and the mass ratio of the vegetables to the soaking solution is 1: 1-1: 3, soaking for 5-15 min; the method of step (5) of claim 1, wherein 0.01% -0.07% citric acid is added to the purple sweet potato egg white sausage, the pumpkin egg white sausage, the carrot egg white sausage and the beet egg white sausage, respectively, to obtain purple sweet potato egg white sausage, yellow sweet potato egg white sausage, carrot egg white sausage and red beet egg white sausage.
5. The method according to the step (9) of claim 1, wherein the cold storage temperature is 2 to 8 ℃, the cold storage time is 10 to 15 hours, the vegetable egg white prepared according to the steps (1) to (9) has balanced nutrition, Q is elastic and tasty, the color is bright, the vegetable egg white has the fresh flavor of vegetables, and the vegetable egg white is suitable for people of all ages and is convenient to eat.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156559A (en) * | 1996-02-06 | 1997-08-13 | 山东省苍山华星食品总公司 | Egg protein sausage and its production process |
| CN103330238A (en) * | 2013-07-17 | 2013-10-02 | 四川大学 | Nutrient grain, fruit-and-vegetable and poultry egg sausage and preparation method thereof |
| CN105166755A (en) * | 2015-09-25 | 2015-12-23 | 山东和利农业发展有限公司 | Fig protein sausage and processing method thereof |
| CN114027470A (en) * | 2021-11-18 | 2022-02-11 | 江南大学 | High-valued aquatic protein recombinant meat and preparation method thereof |
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2022
- 2022-05-20 CN CN202210558275.1A patent/CN114886094A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156559A (en) * | 1996-02-06 | 1997-08-13 | 山东省苍山华星食品总公司 | Egg protein sausage and its production process |
| CN103330238A (en) * | 2013-07-17 | 2013-10-02 | 四川大学 | Nutrient grain, fruit-and-vegetable and poultry egg sausage and preparation method thereof |
| CN105166755A (en) * | 2015-09-25 | 2015-12-23 | 山东和利农业发展有限公司 | Fig protein sausage and processing method thereof |
| CN114027470A (en) * | 2021-11-18 | 2022-02-11 | 江南大学 | High-valued aquatic protein recombinant meat and preparation method thereof |
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| Title |
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| MENGQI ZHANG，等: "Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels", 《FOOD CHEMISTRY》, vol. 318, pages 282 - 283 * |
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