CN116019148A - Smoked cheese sausage containing dehydrated vegetables and its preparation method - Google Patents
Smoked cheese sausage containing dehydrated vegetables and its preparation method Download PDFInfo
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- CN116019148A CN116019148A CN202111257589.XA CN202111257589A CN116019148A CN 116019148 A CN116019148 A CN 116019148A CN 202111257589 A CN202111257589 A CN 202111257589A CN 116019148 A CN116019148 A CN 116019148A
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- dehydrated vegetables
- dehydrated
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
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- 235000001715 Lentinula edodes Nutrition 0.000 description 1
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- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
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- 239000010452 phosphate Substances 0.000 description 1
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- 239000000779 smoke Substances 0.000 description 1
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
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Classifications
-
- 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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- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to processed cheese, in particular to smoked cheese sausage containing dehydrated vegetables and a preparation method thereof. Smoked cheese sausage containing dehydrated vegetables comprises casing and contents; wherein the raw materials of the content comprise: natural cheese, dehydrated vegetables, acetylated distarch adipate, emulsifying salts and food gums; the emulsifying salt consists of sodium citrate, sodium hexametaphosphate and disodium hydrogen phosphate; the food gum consists of carrageenan and xanthan gum. The smoked cheese sausage prepared by the embodiment of the invention combines the cheese sausage with dehydrated vegetables, has full and rich taste, high viscosity of the content and uniform dispersion of vegetable particles in the product, is clear and visible, ensures that the taste and the texture of the product are newly broken through, and realizes the normal temperature of the cheese sausage product, namely normal temperature storage.
Description
Technical Field
The invention relates to processed cheese, in particular to smoked cheese sausage containing dehydrated vegetables and a preparation method thereof.
Background
The processed cheese is a cheese produced by heat treatment using 1 or 2 or more natural cheeses as a raw material. The processed cheese has better taste and flavor than natural cheese, and is easier to preserve for a long period of time.
The existing processed cheese still needs to be improved.
Disclosure of Invention
There is a need in the market for a cheese sausage containing dehydrated vegetables, i.e., a combination of cheese sausage and dehydrated vegetables. However, the present inventors have found that the mouthfeel and texture of the product are still not ideal for such dehydrated vegetable containing cheese sausage, especially smoked cheese sausage, and it is difficult to meet consumer needs. Based on a great deal of research, the inventor optimizes the formula of the cheese sausage so that the texture and the content of the product are compact and the whole flavor is coordinated and rich.
Specifically, embodiments of the present invention provide a smoked cheese sausage comprising dehydrated vegetables, including casings and contents; wherein the raw materials of the content comprise: natural cheese, dehydrated vegetables, acetylated distarch adipate, emulsifying salts and food gums;
the emulsified salt consists of sodium citrate, sodium hexametaphosphate and disodium hydrogen phosphate according to the weight ratio of (0.6-0.8) (0.3-0.5) (0.2-0.5); the food gum consists of carrageenan and xanthan gum according to the weight ratio of (0.5-0.9) to (0.2-0.7);
the weight ratio of the natural cheese to the dehydrated vegetable to the acetylated distarch adipate to the emulsified salt to the food gum is (30-40): (1-2): (1-1.5): (1.1-1.7): (0.8-1.2).
According to an embodiment of the invention, the content of the natural cheese in the content is 30-40wt%.
According to an embodiment of the invention, the natural cheese is selected from one or two of Cheddar cheese (Cheddar), cheddar cheese (Gouda cheese), preferably two Cheddar cheeses and Cheddar cheese; it is further preferred that the weight ratio of cheddar cheese to cheddar cheese is (20-25): 10-15. The research shows that the natural cheeses are selected and the weight proportion of the natural cheeses is controlled, so that better taste can be obtained, the cheddar cheese and the cheddar cheese products are rich in taste, the emulsified products are mellow and dense in texture, the structure of the products is hard, and the dehydrated vegetables (especially the composite mushroom vegetable particles) can be uniformly dispersed in the products.
According to an embodiment of the invention, the cheddar cheese is present in the content in an amount of 20-25wt%.
According to an embodiment of the invention, the content of up to cheese in the content is 10-15wt%.
According to the embodiment of the invention, the cheddar cheese index: protein: 24-26%, fat 28-30% and water 45-48%.
According to an embodiment of the invention, up to the cheese index: protein: 23-25%, fat 28-30% and water content 44-47%.
According to the embodiment of the invention, the dehydrated vegetables can be one or more selected from dehydrated onion shreds, dehydrated mushroom shreds and dehydrated vegetable shreds. Wherein the dehydrated mushroom pieces are selected from bolete, lentinus Edodes, tricholoma matsutake, and Rumex madaio. According to an embodiment of the invention, the dehydrated vegetable is preferably a mixture of dehydrated chopped onion and dehydrated chopped mushroom, preferably in a weight ratio of (50-70): (30-50), for example 60:40. The dehydrated mushroom pieces are more preferably bolete. The research shows that the dehydrated vegetables are more favorable for obtaining better taste, the special flavor of the vegetable particles can be reserved, the two vegetable particles are matched and complemented with the salty and the fragrant of the cheese, the overall flavor acceptance of the product can be improved, and the color and the dispersity of the vegetable particles are uniform and obvious.
According to an embodiment of the present invention, the dehydrated vegetables are contained in the content in an amount of 1 to 2wt%.
According to the embodiment of the invention, the moisture content of the dehydrated vegetable is less than or equal to 10%.
According to the embodiment of the invention, the acetylated distarch adipate is used for thickening and water retention, so that better molding is facilitated.
According to an embodiment of the invention, the content of acetylated distarch adipate in the content is 1.0-1.5wt%.
In the embodiment of the invention, sodium citrate, sodium hexametaphosphate and disodium hydrogen phosphate are selected as emulsifying salts, and the emulsifying capacity of the compound phosphate is strong, so that the viscosity of the product reaches 500-700 Pa.s at 80-85 ℃ and is detected by using a viscosimeter. So that the mixture can be uniformly mixed with dehydrated vegetables (especially dehydrated vegetables composed of dehydrated onion and dehydrated mushroom), and can be uniformly suspended in feed liquid, and the pH value of the product can be kept between 5.1 and 5.2.
According to the embodiment of the invention, the emulsifying salt is preferably composed of sodium citrate, sodium hexametaphosphate and disodium hydrogen phosphate according to the weight ratio of (0.65-0.8): (0.35-0.5): (0.3-0.5).
According to the embodiment of the invention, the emulsifying salt further preferably consists of sodium citrate, sodium hexametaphosphate and disodium hydrogen phosphate according to the weight ratio of (0.65-0.75): (0.35-0.45): (0.4-0.45).
According to an embodiment of the invention, the content of the emulsifying salt in the content is 1.1-1.8wt%.
According to an embodiment of the invention, the carrageenan is present in an amount of 0.6-0.8wt% of the content.
According to the embodiment of the invention, the carrageenan is preferably Lamdar carrageenan.
According to an embodiment of the invention, the content of xanthan gum in the content is 0.2-0.6wt%.
The inventor researches find that besides the thickening effect, the xanthan gum can generate gel, so that the adhesive force of the product is increased, and the rapid generation of crust of the surface of the product in the subsequent smoking process is facilitated; although carrageenan (especially Lamdar carrageenan) does not have a shaping effect on the texture of the product, further thickening of the carrageenan can increase the adhesiveness of the product, is beneficial to enhancing the water holding capacity, and prevents migration of water into dehydrated vegetables (especially dehydrated vegetables composed of dehydrated onion shreds and dehydrated mushroom shreds) within the shelf life, thereby causing deterioration and softening of the mouthfeel.
According to the embodiment of the invention, the food gum is preferably composed of carrageenan and xanthan gum according to the weight ratio of (0.6-0.8) (0.3-0.6).
According to the embodiment of the invention, the food gum is preferably composed of carrageenan and xanthan gum according to the weight ratio of (0.65-0.75) to (0.4-0.55).
According to an embodiment of the present invention, the food gum is present in the content in an amount of 0.7-1.6wt%, optionally 0.8-1.4wt%, further optionally 1.1-1.35wt%. In the preferred embodiment of the invention, under the emulsification effect of the emulsion salt, the half-finished product feed liquid is mellow and dense, and the adhesiveness and the adhesion of the product are increased by the complementation of the thickening characteristics of the acetylated distarch adipate and the Lambdar carrageenan, so that the migration of the moisture inside the product is prevented, and the dehydrated vegetables are uniformly and stably suspended in the feed liquid.
According to an embodiment of the invention, the raw material of the content further comprises cream, the content of which in the content is preferably 12-14wt%.
According to an embodiment of the invention, the raw materials of the content further comprise milk powder or skim milk powder, the content of which in the content is preferably 8-10wt%.
According to an embodiment of the invention, the raw material of the content further comprises maltodextrin. The maltodextrin has a good filling effect and a synergistic effect on gel formation, and the content of the maltodextrin in the content is preferably 1-1.4wt%.
According to an embodiment of the present invention, the raw material of the content further includes an acidulant, such as one or more of citric acid and lactic acid, preferably citric acid. The sour agent is preferably added in an amount such that the pH of the content is 5.1 to 5.2.
According to an embodiment of the present invention, the raw material of the content further includes citric acid, and its content in the content is preferably 0.3-0.5wt%.
According to an embodiment of the invention, the starting material of the content further comprises a taste-imparting amino acid (e.g. glutamic acid, aspartic acid, phenylalanine, alanine, glycine and tyrosine) or a salt thereof.
According to an embodiment of the invention, the raw material of the content further comprises sodium glutamate, and the content of sodium glutamate in the content is preferably 0.05-0.1wt%.
It will be appreciated that the feed for the contents of the present invention also includes water. The total amount of the formulation can be generally supplemented with water.
According to a preferred embodiment of the present invention, the raw materials of the content include: 20-25wt% of cheddar cheese, 10-15wt% of cheddar cheese, 1-2wt% of dehydrated vegetables, 1.0-1.5wt% of acetylated distarch adipate, 0.6-0.8wt% of sodium citrate, 0.3-0.5wt% of sodium hexametaphosphate, 0.2-0.5wt% of disodium hydrogen phosphate, 0.5-0.9wt% of carrageenan, 0.2-0.7wt% of xanthan gum, 12-14wt% of cream, 8-10wt% of skim milk powder, 1-1.4wt% of maltodextrin, 0.3-0.5wt% of citric acid, 0.05-0.1wt% of sodium glutamate and water; wherein the dehydrated vegetables comprise dehydrated onion shreds and dehydrated mushroom shreds (bolete) according to a weight ratio of 60:40.
According to a preferred embodiment of the present invention, the raw materials of the content include: 20-25wt% of cheddar cheese, 10-15wt% of cheddar cheese, 1-2wt% of dehydrated vegetables, 1.0-1.5wt% of acetylated distarch adipate, 0.65-0.8wt% of sodium citrate, 0.35-0.5wt% of sodium hexametaphosphate, 0.3-0.5wt% of disodium hydrogen phosphate, 0.6-0.8wt% of carrageenan, 0.3-0.6wt% of xanthan gum, 12-14wt% of cream, 8-10wt% of skim milk powder, 1-1.4wt% of maltodextrin, 0.3-0.5wt% of citric acid, 0.05-0.1wt% of sodium glutamate and water; wherein the dehydrated vegetables comprise dehydrated onion shreds and dehydrated mushroom shreds (bolete) according to a weight ratio of 60:40.
According to a preferred embodiment of the invention, the contents are made of the above raw materials.
According to a preferred embodiment of the invention, the casing is a collagen casing. The research shows that the collagen casing has better heat shrinkage, is degradable and can be better integrated with the content.
The invention also provides a preparation method of the smoked cheese sausage containing dehydrated vegetables, which comprises the step of smoking, wherein the smoking specifically adopts two-stage smoking, the temperature of the first stage of smoking is 15-20 ℃, and the smoking time is 3-5h; the second stage of smoking is carried out at 25-30deg.C for 2-4 hr.
Researches show that the two-stage fumigation can remove water on the surface of the product and simultaneously form a crust quickly, and the surface of the product is not cracked in the fumigation process and the shelf life, so that the product has stable quality at normal temperature. After smoking, the collagen and the product epidermis are combined into a whole, and the surface forms a yellow brown with the thickness of 1-2 mm.
According to the embodiment of the invention, the smoking material can be selected from fruit trees such as cherry, or smoke liquid is adopted, and cherry is preferred.
According to the embodiment of the invention, the contents are smoked after being filled into the casing.
According to the embodiment of the invention, the preparation method of the smoked cheese sausage containing dehydrated vegetables further comprises the step of sausage filling the content into a casing (for short, sausage filling). Preferably, the temperature of the contents at the time of the enema is 75-80 ℃. It has been found that by means of this thermal enema method, a semi-finished product with a high dry matter content and a high viscosity can be stably filled in casings. If the temperature is too low, for example, lower than 75 ℃, the fluidity of the material is poor, and the wire drawing phenomenon exists in the clysis process; in addition, too low a temperature is detrimental to microbial control. If the temperature is too high, for example, above 80 ℃, the collagen casing is liable to break during clysis.
According to an embodiment of the present invention, the above-mentioned heat enema is followed by cooling and then smoking. It is usually cooled to 15-20deg.C, and the gel point of the product is reached for solidification. Cooling can be generally carried out by using cooling water at a temperature of < -10 ℃.
According to an embodiment of the present invention, the method further includes a step of sterilizing the prepared content liquid. The sterilization is preferably performed under stirring conditions, so that dehydrated vegetable particles can be more uniformly dispersed in the semi-finished product feed liquid. The stirring speed is preferably 4-6rpm. It has been found that if the rotational speed of the sterilization and stirring is too high, for example, 20rpm or more, the dehydrated vegetable particles are easily broken up, which is disadvantageous for uniform suspension in the product.
According to the embodiment of the invention, the sterilization temperature can be selected to be 95-105 ℃, and the sterilization time can be selected to be 30-60s.
According to a preferred embodiment of the present invention, the method for preparing a smoked cheese sausage containing dehydrated vegetables comprises:
(1) Feeding and shearing: mixing the materials except dehydrated vegetables, and shearing;
wherein, the preferable shearing rotating speed is 1000-1500rpm, and the shearing time is 8-10min;
(2) Heating and shearing: heating the product to 70-75deg.C, and shearing;
wherein, the preferable shearing rotating speed is 800-1200rpm, and the shearing time is 5-8min;
(3) Adding dehydrated vegetables;
preferably, the dehydrated vegetables are added in portions: feeding the preheated feed liquid into a temporary storage tank, adding mushroom and vegetable chips into the temporary storage tank in a batch type on-line manner with a gradient of 10-20 kg, and uniformly stirring; feeding speed: 20-30kg/min, stirring speed of 2-4rpm, and stirring time of 5-8min;
(4) Sterilizing the feed liquid;
preferably, the material stirring speed is 4-6rpm, the temperature is 95-105 ℃, and the material stirring speed is kept for 30 seconds;
(5) Degassing;
preferably, 5% -8% of water is removed from the feed liquid (the feed liquid can pass through a vacuum degassing tank); preferably the degassing pressure is-300 to-400 bar for a period of 6-9s;
(6) Emulsifying;
preferably, the emulsification temperature is 75-80 ℃ and the emulsification time is 5-10min;
(7) Clysis;
heating the materials to 75-80deg.C, and canning into sausage casing;
in some embodiments, the product has a length of 4-5cm and a diameter of about 1cm;
(8) Cooling;
preferably, the surface temperature of the product is reduced to 15-20 ℃, and the product is solidified after reaching the gel point;
on-line cooling can be adopted, and the temperature of cooling water is less than-10 ℃;
(9) Smoking;
the first stage of smoking temperature is 15-20deg.C, and smoking time is 3-5h; the second stage of smoking temperature is 25-30deg.C, and smoking time is 2-4h;
fumigating in a fumigating furnace, wherein fumigating materials are cherry wood, collagen and product skin are integrated, and the surface is 1-2mm yellow brown;
(10) Autoclaving; preferably, the sterilizing pressure of the product is 300-500Mpa, and the time is 5-10min;
(11) Vacuumizing and packaging; the product is preferably vacuum packed at a vacuum pressure of-0.3 to-0.5 bar.
The method can remove part of water from the product by degassing process, and then fumigating and baking, wherein the crust of the product can generate 1-2mm crust, the color is uniform, the crust has light fumigating taste, and the product will not crack during drying.
The smoked cheese sausage containing dehydrated vegetables prepared by the method has moisture content controlled between 40-45%, the skin of the product can not generate dry crack under normal temperature storage condition, the skin can protect the content, and the quality is uniform and stable through secondary sterilization.
The invention also comprises the smoked cheese sausage containing dehydrated vegetables prepared by the method.
The smoked cheese sausage prepared by the embodiment of the invention combines the cheese sausage with dehydrated vegetables, has full and rich taste, high viscosity of the content and uniform dispersion of vegetable particles in the product, is clear and visible, ensures that the taste and the texture of the product are newly broken through, and realizes the normal temperature of the cheese sausage product, namely normal temperature storage.
The smoked cheese sausage prepared by the embodiment of the invention has compact texture, consistent and rich integral flavor, and has a 1-2mm yellow brown outer surface on the outer surface, smooth and firm outer surface and fine and mellow content; the dehydrated vegetable pieces are uniformly distributed in the product and are clearly visible; the quality guarantee period can not be broken, the product can not be broken in texture in the drying, dehydrating and fumigating processes, and the product is uniform and stable and is stored for 6 months at normal temperature.
Detailed Description
Embodiments of the present invention will be specifically described below.
Examples
The following hardness measurement method is TPA texture analyzer detection; the method for measuring the adhesiveness is TPA texture analyzer detection; the taste measurement method is a tasting; the viscosity was measured using a viscometer.
Hereinafter cheddar cheese and high-grade cheese are purchased from constant natural sources. Cheddar cheese index: protein: 24-26%, fat 28-30% and water 45-48%. Up to the cheese index: protein: 23-25%, fat 28-30% and water content 44-47%.
The dehydrated vegetables comprise dehydrated onion shreds and dehydrated mushroom shreds (bolete) according to a weight ratio of 60:40, and the moisture content is less than or equal to 10%.
The following examples provide smoked cheese sausage containing dehydrated vegetables, including casings and contents; the specific formulation of the contents is shown in the following table.
The casing used below is collagen casing.
The pressure of the vacuum package in the examples below is from-0.3 to-0.5 bar.
The following examples the preparation of smoked cheese sausage containing dehydrated vegetables is as follows, see examples for specific parameters:
(1) Feeding and shearing: putting the raw materials of the contents except dehydrated vegetables into a melting pot, and shearing ((feeding) a);
(2) Heating and shearing: heating the product and shearing ((heating) b);
(3) Adding dehydrated vegetables in batches: the preheated feed liquid enters a temporary storage tank, 10-20 kg of the feed liquid is in a gradient, the mushroom and vegetable chips are added into the temporary storage tank on line in batches for uniform stirring, and the feeding speed is that: 30kg/min, feeding under stirring, wherein the stirring rotation speed is c, and the stirring time is 8min;
(4) Sterilizing the feed liquid (d): heating the product by direct steam injection, and sterilizing under stirring; controlling sterilization temperature, time and rotating speed;
(5) Degassing (e): removing part of water (approximately 5 percent) from the feed liquid through a vacuum degassing tank; controlling the vacuum degree and the degassing time;
(6) Emulsification (f): feeding the feed liquid into an emulsifying tank for emulsification; controlling the emulsification temperature and time;
(7) Clysis (g): heating the emulsified feed liquid, and hot-filling the emulsified feed liquid into a collagen casing; controlling the temperature of hot filling; the length of the product is 4-5cm, and the diameter is about 1cm;
(8) In-line cooling (h): after the product is filled, on-line cooling is carried out, the temperature of cooling water is less than-10 ℃, the surface temperature of the product is reduced to a certain temperature, and the product is solidified after reaching the gel point;
(9) Smoking (i): smoking in a smoking furnace, wherein the smoking material is cherry wood, and two sections of smoking are adopted; controlling the smoking temperature and time; the smoked collagen and the product epidermis are combined into a whole, and the surface forms a yellow brown with the thickness of 1-2 mm;
(10) Autoclaving (j): controlling sterilization pressure and time;
(11) Vacuumizing and packaging: and vacuumizing and packaging the product.
The smoked cheese sausage containing dehydrated vegetables prepared in the above examples 1-5 has compact texture, consistent and rich overall flavor, 1-2mm yellow brown outer surface on the outer surface, smooth and firm outer surface, fine and mellow content, and uniform distribution of the crushed composite mushroom vegetables. The product has no cracking of texture during drying, dehydration and fumigation, is uniform and stable, has no cracking of epidermis during shelf life, and is stored at normal temperature for 6 months.
Comparative example 1
This comparative example provides a smoked cheese sausage which differs from example 1 only in the formulation of the contents: the addition amount of sodium citrate was 0.9wt%, sodium hexametaphosphate was 0.2wt%, and disodium hydrogen phosphate was 0.1wt%.
The preparation method of the smoked cheese sausage of this comparative example is the same as that of example 1.
As a result, the smoked cheese sausage product of the comparative example has larger viscosity after emulsification, the adhesion is 0.5g, and the large viscosity is not beneficial to uniformly distributing the composite mushroom and vegetable chips in the product.
Comparative example 2
This comparative example provides a smoked cheese sausage which differs from example 1 only in the formulation of the contents: sodium citrate 0.3wt%, sodium hexametaphosphate 0.7wt%, trisodium phosphate 0.5wt%.
The preparation method of the smoked cheese sausage of this comparative example is the same as that of example 1.
As a result, the smoked cheese sausage product of the comparative example has the advantages of large protein emulsification degree, low viscosity, hardness reaching more than 520g and easy surface breakage during the shelf life.
Comparative example 3
This comparative example provides a smoked cheese sausage which differs from example 1 only in the formulation of the contents: 0.6wt% carrageenan (lambdar), xanthan gum: 0.1wt%.
The preparation method of the smoked cheese sausage of this comparative example is the same as that of example 1.
As a result, it was found that the adhesion of the smoked cheese sausage product of this comparative example was 0.05g or less, the adhesion of the product was reduced, the skin was easily broken during smoking, and the product had a cracking phenomenon.
Comparative example 4
This comparative example provides a smoked cheese sausage which differs from example 1 only in the formulation of the contents: the food gum is locust bean gum and xanthan gum; the adding amount of locust bean gum is 1.2wt% and xanthan gum is 0.3wt%.
The preparation method of the smoked cheese sausage of this comparative example is the same as that of example 1.
As a result, it was found that locust bean gum was used as the smoked cheese sausage food gum of the comparative example, and as a result, the product viscosity was increased, the smoking process was slow in efficiency and the effect was color-difference.
Comparative example 5
This comparative example provides a smoked cheese sausage which differs from example 1 only in the formulation of the contents: the addition amount of acetylated distarch adipate was 0.9% by weight.
The preparation method of the smoked cheese sausage of this comparative example is the same as that of example 1.
As a result, it was found that the smoked cheese sausage of the comparative example was prone to water precipitation in the product storage due to the reduced addition of water retention starch, resulting in skin cracking and softening of the composite mushroom vegetable particles.
Comparative example 6
The comparative example provides a smoked cheese sausage which is different from the preparation method in the example 1 only in that the sterilization stirring rotating speed in the step (4) is 20rpm, the rotating speed of the product is too high, and the composite mushroom vegetable particles are easily smashed, so that the composite mushroom vegetable particles are not beneficial to being uniformly suspended in the product.
Comparative example 7
The comparative example provides a smoked cheese sausage which is different from the preparation method in the example 1 only in that the temperature of the sausage in the step (7) is 70 ℃, the temperature of the product is low, the control of microorganisms is not facilitated, the viscosity of the product is high, the fluidity is poor, and the wiredrawing phenomenon exists in the filling process.
Comparative example 8
This comparative example provides a smoked cheese sausage which differs from example 1 only in that in the preparation method, step (9) was smoked at 30℃for one stage, 2 hours for two stages, 26℃for 3 hours. As a result, it was found that the short production time was unfavorable for the generation of yellowish brown color on the surface due to the excessively high evaporation rate of water, and that the rapid evaporation of water on the surface easily caused surface cracking.
Comparative example 9
This comparative example provides a smoked cheese sausage which differs from example 1 only in that in the preparation method, step (9) the smoking temperature is 10 ℃ for one stage, the smoking time is 4 hours, and the smoking temperature is 35 ℃ for the second stage, the smoking time is 2 hours. As a result, it was found that rapid moisture development resulted in discoloration of the composite mushroom vegetable granules.
Experimental example 1
The above examples and comparative examples were each tested and the results were as follows.
Sensory evaluation table:
texture and sensory score table:
experimental example 2
The invention also carries out a plurality of tests by referring to the mode of the embodiment, and has the advantages that the hardness of the outer skin of the smoked cheese sausage is 450-520g, the thickness of the outer skin is 0.1-0.15mm, the adhesiveness of the content is 0.1-0.15g, the outer skin is smooth and hard, the content is fine and mellow, and the crushed composite mushroom vegetables are uniformly distributed. The product has no cracking of texture during drying, dehydration and fumigation, is uniform and stable, has no cracking of epidermis during shelf life, and is stored at normal temperature for 6 months. Taking example 1 as an example, the smoked cheese sausage product containing dehydrated vegetables prepared in example 1 was stored at 25+ -1deg.C and tested after 1 month, 3 months and 6 months, respectively, and the measurement method of each index was the same as that of experimental example 1, and the test results are shown in the following table.
The results show that the smoked cheese sausage of example 1 containing dehydrated vegetables remained better quality after 6 months of storage.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. A smoked cheese sausage containing dehydrated vegetables, comprising casing and contents; wherein the raw materials of the content comprise: natural cheese, dehydrated vegetables, acetylated distarch adipate, emulsifying salts and food gums;
the emulsified salt consists of sodium citrate, sodium hexametaphosphate and disodium hydrogen phosphate according to the weight ratio of (0.6-0.8) (0.3-0.5) (0.2-0.5); the food gum consists of carrageenan and xanthan gum according to the weight ratio of (0.5-0.9) to (0.2-0.7);
the weight ratio of the natural cheese to the dehydrated vegetable to the acetylated distarch adipate to the emulsified salt to the food gum is (30-40): (1-2): (1-1.5): (1.1-1.7): (0.8-1.2).
2. The smoked cheese sausage containing dehydrated vegetables according to claim 1, wherein the emulsifying salt consists of sodium citrate, sodium hexametaphosphate and disodium hydrogen phosphate in weight ratio (0.65-0.8): (0.35-0.5): (0.3-0.5), preferably (0.65-0.75): (0.35-0.45): (0.4-0.45); and/or the number of the groups of groups,
the food gum consists of carrageenan and xanthan gum in the weight ratio of (0.6-0.8) (0.3-0.6), preferably (0.65-0.75) (0.4-0.55).
3. Smoked cheese sausage containing dehydrated vegetables according to claim 1 or 2, wherein the natural cheese content in the content is 30-40wt%; and/or the number of the groups of groups,
the content of the dehydrated vegetables in the content is 1-2wt%; and/or the number of the groups of groups,
the content of the acetylated distarch adipate in the content is 1.0-1.5wt%; and/or the number of the groups of groups,
the content of the emulsifying salt in the content is 1.1-1.8wt%; and/or the number of the groups of groups,
the content of the food gum in the content is 0.7-1.6wt%.
4. A smoked cheese sausage containing dehydrated vegetables according to any of claims 1 to 3 wherein the natural cheese is selected from one or two of cheddar cheese, preferably two cheddar cheese and cheddar cheese; it is further preferred that the weight ratio of cheddar cheese to cheddar cheese is (20-25): 10-15; and/or the number of the groups of groups,
the dehydrated vegetable is a mixture of dehydrated onion shreds and dehydrated mushroom shreds, and the weight ratio of the dehydrated vegetable to the dehydrated mushroom shreds is preferably (50-70): (30-50), more preferably 60:40.
5. The smoked cheese sausage containing dehydrated vegetables according to any one of claims 1 to 4, wherein the raw materials of the contents comprise: 20-25wt% of cheddar cheese, 10-15wt% of cheddar cheese, 1-2wt% of dehydrated vegetables, 1.0-1.5wt% of acetylated distarch adipate, 0.6-0.8wt% of sodium citrate, 0.3-0.5wt% of sodium hexametaphosphate, 0.2-0.5wt% of disodium hydrogen phosphate, 0.5-0.9wt% of carrageenan, 0.2-0.7wt% of xanthan gum, 12-14wt% of cream, 8-10wt% of skim milk powder, 1-1.4wt% of maltodextrin, 0.3-0.5wt% of citric acid, 0.05-0.1wt% of sodium glutamate and water; wherein the dehydrated vegetables comprise dehydrated onion shreds and dehydrated mushroom shreds (bolete) according to a weight ratio of 60:40.
6. The method for preparing smoked cheese sausage containing dehydrated vegetables according to any one of claims 1 to 5, comprising a step of smoking, wherein the smoking adopts two-stage smoking, wherein the temperature of the first stage smoking is 15 to 20 ℃ and the smoking time is 3 to 5 hours; the second stage of smoking is carried out at 25-30deg.C for 2-4 hr.
7. The method for preparing a smoked cheese sausage containing dehydrated vegetables according to claim 6, further comprising the step of clysis; the temperature of the content is 75-80 ℃ during the clysis.
8. The method for producing a smoked cheese sausage containing dehydrated vegetables according to claim 6 or 7, further comprising a step of sterilizing the prepared content liquid; the sterilization is preferably performed under stirring conditions; the stirring speed is 4-6rpm.
9. The method for producing a smoked cheese sausage containing dehydrated vegetables according to any one of claims 1 to 8, comprising:
(1) Feeding and shearing: mixing the materials except dehydrated vegetables, and shearing;
(2) Heating and shearing: heating the product to 70-75deg.C, and shearing;
(3) Adding dehydrated vegetables; preferably, the feeding speed of the dehydrated vegetables is 20-30kg/min, the stirring rotation speed is 2-4rpm, and the stirring time is 5-8min;
(4) Sterilizing the feed liquid;
(5) Degassing; preferably, 5% -8% of water is removed from the feed liquid;
(6) Emulsifying; preferably, the emulsification temperature is 75-80 ℃ and the emulsification time is 5-10min;
(7) Clysis; heating the materials to 75-80deg.C, and canning into sausage casing;
(8) Cooling; preferably, the surface temperature of the product is reduced to 15-20 ℃;
(9) Smoking;
the first stage of smoking temperature is 15-20deg.C, and smoking time is 3-5h; the second stage of smoking temperature is 25-30deg.C, and smoking time is 2-4h;
(10) Autoclaving;
(11) And (5) vacuumizing and packaging.
10. A smoked cheese sausage comprising dehydrated vegetables, prepared by the method of any one of claims 6 to 9.
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| CN101156631A (en) * | 2007-08-03 | 2008-04-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A smoke staining remaking cheese intestine and method for making same |
| CN103141586A (en) * | 2013-03-28 | 2013-06-12 | 光明乳业股份有限公司 | Smoked processed cheese and preparation method thereof |
| CN103168857A (en) * | 2013-03-28 | 2013-06-26 | 光明乳业股份有限公司 | Smoke-dried cheese sausage and preparation method thereof |
| CN106538702A (en) * | 2016-11-17 | 2017-03-29 | 光明乳业股份有限公司 | A kind of sootiness cream cheese sausage and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156631A (en) * | 2007-08-03 | 2008-04-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A smoke staining remaking cheese intestine and method for making same |
| CN103141586A (en) * | 2013-03-28 | 2013-06-12 | 光明乳业股份有限公司 | Smoked processed cheese and preparation method thereof |
| CN103168857A (en) * | 2013-03-28 | 2013-06-26 | 光明乳业股份有限公司 | Smoke-dried cheese sausage and preparation method thereof |
| CN106538702A (en) * | 2016-11-17 | 2017-03-29 | 光明乳业股份有限公司 | A kind of sootiness cream cheese sausage and preparation method thereof |
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