CN116138406A - Preparation method of black pig smoked and boiled sausage with lentinus edodes, dandelion and polished glutinous rice - Google Patents
Preparation method of black pig smoked and boiled sausage with lentinus edodes, dandelion and polished glutinous rice Download PDFInfo
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- CN116138406A CN116138406A CN202310305512.8A CN202310305512A CN116138406A CN 116138406 A CN116138406 A CN 116138406A CN 202310305512 A CN202310305512 A CN 202310305512A CN 116138406 A CN116138406 A CN 116138406A
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- 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
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention relates to a preparation method of a mushroom/dandelion/polished glutinous rice composite black pig smoked and boiled sausage, which takes back-saddle meat of black pigs as raw material, and is added with nutrient reinforcing substances such as mushroom, dandelion tea powder, glutinous rice flour, eggs and the like, the composite black pig smoked and cooked sausage product is prepared by steaming instead of cooking, and through the steps of raw material treatment, pickling, chopping and mixing, sausage filling, steaming, smoking, cooling, packaging and the like. Optimizing the optimal formulation of the product by taking the single factor test of the formulation of the mountain black pig smoked and boiled sausage and the comprehensive score of the quality of the mountain black pig smoked and boiled sausage calculated by a factor analysis method as response values. The composite black pig smoked and boiled sausage prepared by the invention has rich nutrition, unique flavor and good edible quality, fills up the blank of black pig product market, meets the requirements of consumers on high-quality meat products with excellent nutrition and flavor, opens up a new way for deep processing of black pig and new product development, and has important practical significance and profound historical significance.
Description
Technical Field
The invention relates to a method for preparing a black pig smoked and boiled sausage, in particular to a formula and a cooking process of a mushroom/dandelion/polished glutinous rice flour composite black pig smoked and boiled sausage.
Background
The black pig meat has the characteristics of more muscle fibers, fresh red meat color, elasticity, strong taste, mellow meat flavor and the like, and the black pig meat keeps a higher hurdle quantity of 5 ten thousand per year, and few deeply processed products are needed, so that new products of the black pig meat are urgently researched and developed. A meat paste product is prepared by pickling, mixing raw materials and auxiliary materials, chopping, sausage filling, low-temperature steaming (80-85deg.C), smoking, and cooling. The sausage can keep the original components of meat and additives to the greatest extent, has the characteristics of rich flavor, easiness in carrying, long storage period and the like, and has the problems of greasy taste, single nutrition and the like.
The lentinus edodes has the advantages of rich and tender meat, delicious taste and unique fragrance, is food with homology of food and medicine, is rich in essential fatty acid of human body, a large amount of dietary fibers and functional polysaccharide, and has the health-care functions of preventing tumor, resisting thrombus, invigorating stomach, protecting liver, enhancing immunity and the like. Oryza Glutinosa is a kind of glutinous rice, is rich in a large amount of amylopectin and B vitamins, and has effects of tonifying deficiency, replenishing blood, invigorating spleen, warming stomach, etc. The dandelion is used as a medicinal and edible asteraceae plant, is rich in a large amount of dietary fibers, inulin, pectin, sterols and the like, and has the medicinal functions of cooling and detoxicating, treating gastritis, hepatitis and the like. Therefore, the mushroom, dandelion and polished glutinous rice powder are added into the black pig smoked and boiled sausage in a compounding way to develop a new nutritional health-care black pig smoked and boiled sausage product with rich nutrition and unique flavor, which not only enhances the nutrition, but also improves the flavor.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of a mushroom/dandelion/polished glutinous rice composite black pig smoked and boiled sausage by taking black pigs as raw materials, which improves the cooking process and formula and optimizes the product formula so as to improve the edible quality and flavor of the black pig smoked and boiled sausage, and comprises the following specific steps:
(1) Raw meat treatment:
selecting fresh mountain black pork, trimming, washing, removing fascia, connective tissue and the like of the mountain black pork, ensuring the fresh meat quality, avoiding blood and other impurities, and chopping the processed mountain black pork into minced meat;
(2) Pickling:
taking 1.5-2.5% of salt and 0.03-0.05% of sodium erythorbate according to the weight percentage of the ingredients; uniformly mixing 0.3-0.5% of composite phosphate with meat emulsion, and pickling for 12h at 4 ℃;
(3) Chopping:
fully chopping meat and auxiliary materials, and ensuring uniform mixing;
the formula of the mountain black pig smoked and boiled sausage is as follows: taking 2-4% of soybean protein isolate, 1.5-2% of sugar, 0.1-0.3% of ginger powder, 0.1-0.3% of white pepper powder, 0.1-0.3% of monosodium glutamate, 0.1-0.3% of garlic powder, 0.8-1.2% of carrageenan, 0.4-0.8% of TG enzyme, 10-20% of egg liquid, 4-8% of polished glutinous rice powder, 15-25% of mushroom and 1-2% of dandelion powder according to the weight percentage of ingredients;
(4) Clysis:
filling the minced meat into the pig casing by using an enema device, wherein the elasticity is moderate during the enema, so that the occurrence of gaps or the casing expansion and breakage of the sausage body are prevented;
(5) Steaming:
steaming the sausage in a steam box for 40-50 min;
(6) And (3) smoking:
placing the steamed sausage into a smoking furnace at 80 ℃ for smoking for 40-50 min;
(7) And (3) cooling:
cooling the smoked sausage at room temperature;
(8) And (3) packaging:
vacuum packaging the cooled mountain black pig smoked and boiled sausage to obtain a mountain black pig smoked and boiled sausage finished product;
vacuum degree of the vacuum packaging machine is 0.08MPa, air extraction time is 10s, heating time is 3.5s, and sealing delay is 2.5s.
The invention has the beneficial effects that:
the invention adds mushrooms, dandelion, polished glutinous rice and eggs into the raw materials of the smoked and boiled sausage to develop a new product of the smoked and boiled sausage for the composite mountain black pigs. Not only increases the nutritive value of the product and improves the flavor of the product, but also improves the edible quality of the product and promotes the development and utilization of the black pork. The invention improves the quality of products by steaming instead of cooking, and optimizes the formula of the composite mountain black pig smoked and cooked sausage by taking the comprehensive score of the edible quality of the mountain black pig smoked and cooked sausage calculated by a formula single factor test and a factor analysis method as a response value. The composite mountain black pig smoked and boiled sausage prepared by the preparation method provided by the invention has the advantages of rich nutrition, unique flavor, good eating quality and the like, fills up the blank of mountain black pork product market, meets the requirements of consumers on high-quality meat products with good flavor and quality, and provides theoretical basis and reference for deep processing of mountain black pork and new product development and utilization in the future.
Drawings
FIG. 1 is a schematic diagram showing the sensory characteristics of a steamed mountain black pig smoked and boiled sausage and a control group-steamed mountain black pig smoked and boiled sausage;
FIG. 2 is a schematic diagram of the cooking loss and moisture content of the steamed mountain black pig smoked and cooked sausage of the present invention and a control group-steamed mountain black pig smoked and cooked sausage;
FIG. 3 is a schematic diagram showing the sensory characteristics of the polished glutinous rice mountain black pig polished sausage and the control group of the two-starch mountain black pig polished sausage;
FIG. 4 is a schematic diagram of the cooking loss and moisture content of the black pig smoked and cooked sausage of glutinous rice mountain and the black pig smoked and cooked sausage of the two starch mountain of the control group.
Detailed Description
Embodiment one:
the embodiment provides a preparation method of a black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountains, which comprises the following steps:
(1) Raw meat treatment:
selecting fresh mountain black pork, trimming, washing, removing fascia, connective tissue and the like of the mountain black pork, ensuring the fresh meat quality, avoiding blood and other impurities, and chopping the processed mountain black pork into minced meat;
(2) Pickling:
taking 2% of salt and 0.05% of sodium erythorbate according to the weight percentage of the ingredients; uniformly mixing 0.5% of composite phosphate with the meat emulsion, and curing for 12 hours at 4 ℃;
(3) Chopping:
fully chopping meat and auxiliary materials, and ensuring uniform mixing; the formula of the mountain black pig smoked and boiled sausage is as follows: according to the weight percentage of the meat, the ingredients comprise 4 percent of soybean protein isolate, 1.5 percent of sugar, 0.2 percent of ginger powder, 0.2 percent of white pepper powder, 0.2 percent of monosodium glutamate, 0.2 percent of garlic powder, 0.8 percent of carrageenan, 0.8 percent of TG enzyme, 15 percent of egg liquid, 6 percent of polished glutinous rice powder, 15 percent of mushroom and 1 percent of dandelion powder;
(4) Clysis:
filling the minced meat into the pig casing by using an enema device, wherein the elasticity is moderate during the enema, so that the occurrence of gaps or the casing expansion and breakage of the sausage body are prevented;
(5) Steaming:
steaming the sausage in a steam box for 40min;
(6) And (3) smoking:
placing the steamed sausage into a smoking furnace at 80 ℃ for smoking for 40min;
(7) And (3) cooling:
cooling the smoked sausage at room temperature;
(8) And (3) packaging:
vacuum packaging the cooled mountain black pig smoked and boiled sausage to obtain a mountain black pig smoked and boiled sausage finished product;
vacuum degree of the vacuum packaging machine is 0.08MPa, air extraction time is 10s, heating time is 3.5s, and sealing delay is 2.5s.
Embodiment two:
the embodiment provides a preparation method of a black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountains, which comprises the following steps:
(1) Raw meat treatment:
selecting fresh mountain black pork, trimming, washing, removing fascia, connective tissue and the like of the mountain black pork, ensuring the fresh meat quality, avoiding blood and other impurities, and chopping the processed mountain black pork into minced meat;
(2) Pickling:
taking 2% of salt, 0.04% of sodium erythorbate and 0.3% of compound phosphate according to the weight percentage of ingredients, uniformly mixing with meat paste, and curing for 12 hours at 4 ℃;
(3) Chopping:
fully chopping meat and auxiliary materials, and ensuring uniform mixing; the formula of the mountain black pig smoked and boiled sausage is as follows: taking 3% of soybean protein isolate, 1% of sugar, 0.2% of ginger powder, 0.2% of white pepper powder, 0.2% of monosodium glutamate, 0.2% of garlic powder, 0.8% of carrageenan, 0.6% of TG enzyme, 15% of egg liquid, 8% of polished glutinous rice powder, 15% of lentinus edodes and 1% of dandelion powder according to the weight percentage of ingredients;
(4) Clysis:
filling the minced meat into the pig casing by using an enema device, wherein the elasticity is moderate during the enema, so that the occurrence of gaps or the casing expansion and breakage of the sausage body are prevented;
(5) Steaming:
steaming the sausage in a steam box for 40min;
(6) And (3) smoking:
placing the steamed sausage into a smoking furnace at 80 ℃ for smoking for 40min;
(7) And (3) cooling:
cooling the smoked sausage at room temperature;
(8) And (3) packaging:
vacuum packaging the cooled mountain black pig smoked and boiled sausage to obtain a mountain black pig smoked and boiled sausage finished product;
vacuum degree of the vacuum packaging machine is 0.08MPa, air extraction time is 10s, heating time is 3.5s, and sealing delay is 2.5s.
Embodiment III:
the embodiment provides a preparation method of a black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountains, which comprises the following steps:
(1) Raw meat treatment:
selecting fresh mountain black pork, trimming, washing, removing fascia, connective tissue and the like of the mountain black pork, ensuring the fresh meat quality, avoiding blood and other impurities, and chopping the processed mountain black pork into minced meat;
(2) Pickling:
taking 2.5% of salt and 0.05% of sodium erythorbate according to the weight percentage of the ingredients; uniformly mixing 0.3% of composite phosphate with meat emulsion, and curing for 12 hours at 4 ℃;
(3) Chopping:
fully chopping meat and auxiliary materials, and ensuring uniform mixing; the formula of the mountain black pig smoked and boiled sausage is as follows: taking 3% of soybean protein isolate, 1% of sugar, 0.2% of ginger powder, 0.2% of white pepper powder, 0.2% of monosodium glutamate, 0.2% of garlic powder, 1% of carrageenan, 0.7% of TG enzyme, 20% of egg liquid, 6% of polished glutinous rice powder, 15% of mushroom and 1.5% of dandelion powder according to the weight percentage of ingredients;
(4) Clysis:
filling the minced meat into the pig casing by using an enema device, wherein the elasticity is moderate during the enema, so that the occurrence of gaps or the casing expansion and breakage of the sausage body are prevented;
(5) Steaming:
steaming the sausage in a steam box for 40min;
(6) And (3) smoking:
placing the steamed sausage into a smoking furnace at 80 ℃ for smoking for 40min;
(7) And (3) cooling:
cooling the smoked sausage at room temperature;
(8) And (3) packaging:
vacuum packaging the cooled mountain black pig smoked and boiled sausage to obtain a mountain black pig smoked and boiled sausage finished product;
vacuum degree of the vacuum packaging machine is 0.08MPa, air extraction time is 10s, heating time is 3.5s, and sealing delay is 2.5s.
Embodiment four:
the embodiment provides a preparation method of a black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountains, which comprises the following steps:
(1) Raw meat treatment:
selecting fresh mountain black pork, trimming, washing, removing fascia, connective tissue and the like of the mountain black pork, ensuring the fresh meat quality, avoiding blood and other impurities, and chopping the processed mountain black pork into minced meat;
(2) Pickling:
taking 2% of salt and 0.04% of sodium erythorbate according to the weight percentage of the ingredients; uniformly mixing 0.4% of composite phosphate with the meat emulsion, and curing for 12 hours at 4 ℃;
(3) Chopping:
fully chopping meat and auxiliary materials, and ensuring uniform mixing; the formula of the mountain black pig smoked and boiled sausage is as follows: taking 3% of soybean protein isolate, 1% of sugar, 0.2% of ginger powder, 0.2% of white pepper powder, 0.2% of monosodium glutamate, 0.2% of garlic powder, 1% of carrageenan, 0.7% of TG enzyme, 15% of egg liquid, 6% of polished glutinous rice powder, 20% of lentinus edodes and 1.5% of dandelion powder according to the weight percentage of ingredients;
(4) Clysis:
filling the minced meat into the pig casing by using an enema device, wherein the elasticity is moderate during the enema, so that the occurrence of gaps or the casing expansion and breakage of the sausage body are prevented;
(5) Steaming:
steaming the sausage in a steam box for 40min;
(6) And (3) smoking:
placing the steamed sausage into a smoking furnace at 80 ℃ for smoking for 40min;
(7) And (3) cooling:
cooling the smoked sausage at room temperature;
(8) And (3) packaging:
vacuum packaging the cooled mountain black pig smoked and boiled sausage to obtain a mountain black pig smoked and boiled sausage finished product;
vacuum degree of the vacuum packaging machine is 0.08MPa, air extraction time is 10s, heating time is 3.5s, and sealing delay is 2.5s.
Control group one:
the embodiment provides a preparation method of a black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountains, which comprises the following steps:
(1) Raw meat treatment:
selecting fresh mountain black pork, trimming, washing, removing fascia, connective tissue and the like of the mountain black pork, ensuring the fresh meat quality, avoiding blood and other impurities, and chopping the processed mountain black pork into minced meat;
(2) Pickling:
taking 2% of salt and 0.04% of sodium erythorbate according to the weight percentage of the ingredients; uniformly mixing 0.4% of composite phosphate with the meat emulsion, and curing for 12 hours at 4 ℃;
(3) Chopping:
fully chopping meat and auxiliary materials, and ensuring uniform mixing; the formula of the mountain black pig smoked and boiled sausage is as follows: taking 3% of soybean protein isolate, 1% of sugar, 0.2% of ginger powder, 0.2% of white pepper powder, 0.2% of monosodium glutamate, 0.2% of garlic powder, 1% of carrageenan, 0.7% of TG enzyme, 15% of egg liquid, 6% of polished glutinous rice powder, 20% of lentinus edodes and 1.5% of dandelion powder according to the weight percentage of ingredients;
(4) Clysis:
filling the minced meat into the pig casing by using an enema device, wherein the elasticity is moderate during the enema, so that the occurrence of gaps or the casing expansion and breakage of the sausage body are prevented;
(5) Boiling:
placing the poured sausage into a constant-temperature water bath kettle at 80 ℃ to be boiled for 40min;
(6) And (3) smoking:
placing the steamed sausage into a smoking furnace at 80 ℃ for smoking for 40min;
(7) And (3) cooling:
cooling the smoked sausage at room temperature;
(8) And (3) packaging:
vacuum packaging the cooled mountain black pig smoked and boiled sausage to obtain a mountain black pig smoked and boiled sausage finished product;
vacuum degree of the vacuum packaging machine is 0.08MPa, air extraction time is 10s, heating time is 3.5s, and sealing delay is 2.5s.
Control group two:
the embodiment provides a preparation method of a black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountains, which comprises the following steps:
(1) Raw meat treatment:
selecting fresh mountain black pork, trimming, washing, removing fascia, connective tissue and the like of the mountain black pork, ensuring the fresh meat quality, avoiding blood and other impurities, and chopping the processed mountain black pork into minced meat;
(2) Pickling:
taking 2% of salt and 0.04% of sodium erythorbate according to the weight percentage of the ingredients; uniformly mixing 0.4% of composite phosphate with the meat emulsion, and curing for 12 hours at 4 ℃;
(3) Chopping:
fully chopping meat and auxiliary materials, and ensuring uniform mixing; the formula of the mountain black pig smoked and boiled sausage is as follows: the formula of the mountain black pig smoked and boiled sausage is as follows: taking 3% of soybean protein isolate, 1% of sugar, 0.2% of ginger powder, 0.2% of white pepper powder, 0.2% of monosodium glutamate, 0.2% of garlic powder, 1% of carrageenan, 0.7% of TG enzyme, 15% of egg liquid, 6% of potato starch, 20% of lentinus edodes and 1.5% of dandelion powder according to the weight percentage of ingredients;
(4) Clysis:
filling the minced meat into the pig casing by using an enema device, wherein the elasticity is moderate during the enema, so that the occurrence of gaps or the casing expansion and breakage of the sausage body are prevented;
(5) Steaming:
steaming the sausage in a steam box for 40min;
(6) And (3) smoking:
placing the steamed sausage into a smoking furnace at 80 ℃ for smoking for 40min;
(7) And (3) cooling:
cooling the smoked sausage at room temperature;
(8) And (3) packaging:
vacuum packaging the cooled mountain black pig smoked and boiled sausage to obtain a mountain black pig smoked and boiled sausage finished product;
vacuum degree of the vacuum packaging machine is 0.08MPa, air extraction time is 10s, heating time is 3.5s, and sealing delay is 2.5s.
Experimental data and comparative analysis of the invention:
according to the invention, the mountain black pig smoked and boiled sausage obtained in the fourth embodiment is respectively compared with the mountain black pig smoked and boiled sausage obtained in the first and second control groups, a single factor test is selected to be carried out on the study with larger influence on the quality of the mountain black pig smoked and boiled sausage, the mountain black pig smoked and boiled sausage quality comprehensive score calculated by a factor analysis method is used as a response value to optimize the mountain black pig smoked and boiled sausage formula, and finally the mushroom/dandelion/composite mountain black pig smoked and boiled sausage with unique flavor and good eating quality is obtained. The specific steps of the test are described in the claims.
1. Effect of steaming on edible quality of black pig smoked and boiled sausage with Lentinus Edodes/herba Taraxaci/Oryza Glutinosa
1.1 sensory quality
The sensory scores are shown in table 1. The sensory scores of the steamed mountain black pig smoked and cooked sausage and the steamed mountain black pig smoked and cooked sausage of the control group I in the fourth embodiment of the invention are shown in figure 1. As can be seen from fig. 1, the sensory scores of the steamed black pig smoked and boiled sausage were all higher than that of the control group one in terms of morphology, mouthfeel, flavor and overall acceptability, indicating that steaming can improve the sensory quality of the black pig smoked and boiled sausage.
Table 1 sensory evaluation table
1.2 loss of cooking and moisture content
Example four steaming mountain black pig smoked and boiled sausage and control group one steaming mountain black pig smoked and boiled sausage the cooking loss and moisture content are shown in fig. 2. As can be seen from fig. 2, the steaming loss of the steamed mountain black pig smoked and boiled sausage is significantly lower than that of the first control group, the moisture content is slightly lower than that of the first control group, but not significantly, which indicates that the nutrient loss rate of the steamed mountain black pig smoked and boiled sausage is lower than that of the first control group.
1.3 texture and shear force
Example four steamed mountain black pig smoked and boiled sausage and control group one steamed mountain black pig smoked and boiled sausage the texture characteristics and shear force are shown in table 2. As can be seen from table 2, the hardness, elasticity and shear force of the steamed mountain black pig smoked and cooked sausage were smaller than those of the first control group, and the chewiness was larger than that of the first control group, indicating that the steamed mountain black pig smoked and cooked sausage had better mouthfeel than the first control group.
Table 2 texture characteristics and shear force of steamed mountain black pig smoked and boiled sausage and control group one steamed mountain black pig smoked and boiled sausage
Note that: different letters (a-b) in the same column indicate that there is a significant difference (P < 0.05).
1.4 color and luster
ExamplesThe color of the four steamed mountain black pig smoked and cooked sausage and the color of the control group one steamed mountain black pig smoked and cooked sausage are shown in Table 3. As can be seen from Table 3, steamed mountain black pig smoked and boiled sausage L * The value is lower than that of the control group-boiled sausage of the mountain black pig, but a * Value sum b * The values are higher than that of the first control group, which indicates that the steamed black pig smoked and boiled sausage has good color.
Table 3 steamed mountain black pig smoked and boiled sausage and control group one steamed mountain black pig smoked and boiled sausage color and luster
Note that: different letters (a-b) in the same column indicate that there is a significant difference (P < 0.05).
In conclusion, the steaming loss, the moisture content texture, the shearing force and the sensory score of the steamed mountain black pig smoked and cooked sausage are superior to those of a starch mountain black pig smoked and cooked sausage of a control group, so that the quality of the steamed mountain black pig smoked and cooked sausage is improved, the flavor is more rich, and the sensory quality is excellent.
2. Influence of glutinous rice instead of starch on edible quality of smoked and boiled sausage of black pig in mushroom/dandelion/glutinous rice composite mountain
2.1 sensory quality
The sensory scores are shown in table 1. Sensory scores of the polished glutinous rice mountain black pig polished sausage and the control group of the polished sausage of the second starch mountain black pig of the fourth embodiment of the invention are shown in fig. 3. As can be seen from fig. 3, the sensory scores of the polished glutinous rice and black pig smoked and boiled sausage are higher than those of the control group of the double-starch polished glutinous rice and black pig smoked and boiled sausage in terms of shape, taste, flavor and overall acceptability, which shows that the sensory quality of the polished glutinous rice and black pig smoked and boiled sausage can be improved by adding the polished glutinous rice flour.
2.2 loss of cooking and moisture content
Example four polished glutinous rice mountain black pig polished sausage and control group two starch mountain black pig polished sausage the polished loss and moisture content are shown in figure 4. As can be seen from fig. 4, the cooking loss of the polished glutinous rice mountain black pig smoked and cooked sausage is significantly lower than that of the second starch mountain black pig smoked and cooked sausage of the control group, and the moisture content is higher than that of the second control group, which indicates that the polished glutinous rice mountain black pig smoked and cooked sausage has lower nutrition loss rate, higher moisture content and better juiciness than the second starch mountain black pig smoked and cooked sausage of the control group.
2.3 texture and shear force
Example IV polished black pig intestine and control group two starch polished black pig intestine the texture properties and shear force are shown in Table 4. As can be seen from Table 4, the elasticity of the polished glutinous rice mountain black pig polished sausage is smaller than that of the second starch mountain black pig polished sausage of the control group, and the hardness, the chewing property and the shearing force are larger than those of the second control group, which indicates that the polished sausage of the polished glutinous rice mountain black pig has better taste than that of the polished sausage of the second starch mountain black pig polished sausage of the control group.
Table 4 glutinous rice mountain black pig smoked and boiled sausage and control group di-starch texture characteristics and shear force of mountain black pig smoked and boiled sausage
Note that: different letters (a-b) in the same column indicate that there is a significant difference (P < 0.05).
2.4 color and luster
Example four polished glutinous rice mountain black pig polished sausage and control group two starch mountain black pig polished sausage color are shown in table 5. As is clear from Table 5, the black pig in Jiangmi mountain smoked and boiled sausage a * The value is lower than that of the control group of the black pig smoked and boiled sausage with the starch and L * Value sum b * The values are higher than those of the second control group, which indicates that the black pig in Jiangmi mountain has good color and luster.
Table 5 color of black pig smoked and cooked sausage from Oryza Glutinosa and control type two starch black pig smoked and cooked sausage
Note that: different letters (a-b) in the same column indicate that there is a significant difference (P < 0.05).
In conclusion, the cooking loss, the moisture content texture, the shearing force and the sensory score of the polished glutinous rice mountain black pig sausage are superior to those of the polished glutinous rice mountain black pig meat of a control group, so that the polished glutinous rice mountain black pig sausage has the advantages of improved quality, richer flavor and good sensory quality.
3. Influence of formula on edible quality of black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountain
3.1 influence of Oryza Glutinosa on edible quality of smoked and boiled sausage of Lentinus Edodes/herba Taraxaci/Oryza Glutinosa composite mountain black pig
The effect of Jiang Mifen on the quality of the smoked and boiled sausage of mountain black pigs is shown in table 6. As can be seen from the surface, the polished glutinous rice powder obviously reduces the hardness, the chewing property and the shearing force of the black pig smoked and boiled sausage, and increases the elasticity of the black pig smoked and boiled sausage. With the increase of the addition amount of the polished glutinous rice, the stewing loss of the mountain black pig smoked and boiled sausage is firstly reduced and then increased, and the moisture content and the organoleptic properties are firstly increased and then reduced. When the 6% glutinous rice flour is added, the food quality of the smoked and boiled sausage of the mountain black pigs is optimal.
Table 6 influence of rice flour on the quality of smoked and boiled sausage of mountain black pigs
Note that: different letters (a-e) in the same column indicate that there is a significant difference (P < 0.05).
3.2 Effect of Lentinus Edodes on edible quality of smoked and boiled sausage of Lentinus Edodes/herba Taraxaci/Oryza Glutinosa composite mountain black pig
The effect of lentinus edodes on the quality of smoked and boiled sausage of mountain black pigs is shown in Table 7. As can be seen from the table, the mushrooms remarkably increase the moisture content of the black pig smoked and boiled sausage and reduce the shearing force of the black pig smoked and boiled sausage. With the increase of the addition amount of the mushrooms, the hardness, elasticity, chewiness and cooking loss of the black pig smoked and cooked sausage are reduced and then increased, and the sensory properties are improved and then reduced. When 20% of mushrooms are added, the food quality of the black pig smoked and boiled sausage is optimal.
TABLE 7 Effect of Lentinus Edodes on the edible quality of mountain Black pig smoked and boiled sausage
Note that: different letters (a-e) in the same column indicate that there is a significant difference (P < 0.05).
3.3 influence of dandelion on the edible quality of smoked and boiled sausage of black pigs in Lentinus Edodes/dandelion/Oryza Glutinosa composite mountain
The effect of dandelion on the quality of smoked and boiled sausage of mountain black pigs is shown in table 8. From the table, dandelion obviously improves the chewing property of the smoked and boiled sausage of the mountain black pigs. With the increase of the addition amount of dandelion, the elasticity, the cooking loss and the moisture content of the mountain black pig smoked and cooked sausage are firstly reduced and then increased, and the hardness, the shearing force and the sensory characteristics are firstly increased and then reduced. When 1.5% of dandelion powder is added, the food quality of the black pig smoked and boiled sausage is optimal.
TABLE 8 influence of dandelion on the quality of smoked and boiled sausage of mountain black pigs
Note that: different letters (a-e) in the same column indicate that there is a significant difference (P < 0.05).
3.4 influence of egg liquid on edible quality of smoked and boiled sausage of mushroom/dandelion/polished glutinous rice composite mountain black pigs
The effect of egg liquid on the quality of smoked and boiled sausage of mountain black pigs is shown in Table 9. From the table, the egg liquid obviously increases the hardness, the chewiness and the moisture content of the smoked and boiled sausage of the mountain black pigs. With the increase of the addition amount of the egg liquid, the elasticity and the cooking loss of the black pig smoked and cooked sausage are firstly reduced and then increased, and the shearing force and the sensory property are firstly increased and then reduced. When 15% egg liquid is added, the food quality of the smoked and boiled sausage of the mountain black pigs is optimal.
TABLE 9 Effect of egg liquid on the quality of smoked and boiled sausage from mountain black pigs
Note that: different letters (a-e) in the same column indicate that there is a significant difference (P < 0.05).
3.5 influence of soy protein isolate on edible quality of smoked and boiled sausage of black pig of Lentinus Edodes/herba Taraxaci/Oryza Glutinosa composite mountain
The effect of soy protein isolate on the quality of the smoked and boiled sausage of mountain black pigs is shown in table 10. It is evident from the table that the isolated soy protein significantly increases hardness, elasticity, chewiness, shear and moisture content of the black pig smoked and boiled sausage. With the increase of the addition amount of the soy protein isolate, the stewing loss of the mountain black pig smoked and boiled sausage is firstly reduced and then increased, and the organoleptic properties are firstly increased and then reduced. When 3% of soy isolate protein is added, the food quality of the black pig smoked and boiled sausage is optimal.
Table 10 effect of soy protein isolate on food quality in black pig smoked and boiled sausage
Note that: different letters (a-e) in the same column indicate that there is a significant difference (P < 0.05).
3.6 influence of salt on edible quality of smoked and boiled sausage of black pig in mushroom/dandelion/polished glutinous rice composite mountain
The effect of table salt on the quality of the smoked and boiled sausage of mountain black pigs is shown in table 11. It is apparent from the table that the salt significantly increases the hardness of the smoked and boiled sausage of the mountain black pigs. With the increase of the addition amount of the salt, the shearing force and the cooking loss of the black pig smoked and cooked sausage are reduced and then increased, and the elasticity, the chewing property, the moisture content and the sensory properties are increased and then reduced. When 2% of salt is added, the food quality of the black pig smoked and boiled sausage is optimal.
Table 11 influence of table salt on food quality of smoked and boiled sausage of mountain black pigs
Note that: different letters (a-e) in the same column indicate that there is a significant difference (P < 0.05).
3.7 influence of sodium erythorbate on edible quality of smoked and boiled sausage of black pig in Lentinus Edodes/herba Taraxaci/Oryza Glutinosa composite mountain
The effect of sodium erythorbate on the quality of smoked and boiled sausage of mountain black pigs is shown in table 12. As can be seen from the table, the sodium erythorbate significantly reduces the hardness, the shearing force and the water content of the mountain black pig smoked and cooked sausage, increases the cooking loss of the mountain black pig smoked and cooked sausage, and increases the elasticity and the chewing property of the mountain black pig smoked and cooked sausage after decreasing the added amount of the sodium erythorbate and decreases the sensory property after increasing the sensory property. When 0.04% sodium erythorbate is added, the food quality of the black pig smoked and boiled sausage is optimal.
Table 12 influence of sodium erythorbate on food quality in smoked and boiled sausage of mountain black pigs
Note that: different letters (a-e) in the same column indicate that there is a significant difference (P < 0.05).
4. Formula optimization of black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountain
4.1 response surface optimization level table
Three factors including dandelion, lentinus edodes and polished glutinous rice are selected, a three-factor and three-level optimization scheme is designed by adopting a response surface method, and the response surface optimization level is shown in table 13.
TABLE 13 response surface optimization level table
4.2 response surface test results
The response surface optimization test results are shown in Table 14.
Table 14 design and results of test of response surface of black pig smoked and boiled sausage with Lentinus Edodes/herba Taraxaci/Oryza Glutinosa
4.2 data normalization and factor analysis test
The data of Table 14 were normalized using the z-score method.
Table 15 response surface data normalization
The KMO and Bartlett tests of the test data are shown in table 16. As can be seen from the table, the KMO has a value of 0.638; the Bartlett test is 0.025 in significance and therefore rejects the original hypothesis, which is suitable for factor analysis.
Table 16KMO and Bartlett test
Comprehensive evaluation of quality characteristics of mountain black pig smoked and boiled sausage by 4.3 factor analysis method
The characteristic value and the accumulated contribution rate are obtained through factor analysis, and the load values of the two factors with larger contribution rates are subjected to factor rotation by using a Kaiser orthogonal rotation method, and the results are shown in table 17.
TABLE 17 cumulative contribution and eigenvalues of correlation arrays
As can be seen from table 17, since the characteristic value of component 1 is 2.497, the characteristic value of component 2 is 1.104, and the characteristic values of both account for 72% of the total characteristic value, most of the information of 5 indices can be reflected, and therefore the first two components are extracted as main factors. As shown in Table 18, after the factor rotation, the common factor f 1 Determining cooking loss, elasticity and overall acceptability, common factor f 2 Has a determining effect on the moisture content and hardness.
TABLE 18 post-rotation component matrix
The factor score can be calculated according to the score coefficient matrix, and the specific function is as follows:
f 1 -0.116 moisture content +0.216 hardness +0.332 elasticity +0.303 overall acceptability-0.409 cooking loss f 2 =0.834 moisture content+0.343 hardness-0.052 elasticity+0.065 overall acceptability+0.238 cooking loss
And further calculating a comprehensive score according to the factor score and the characteristic value contribution rate, wherein the calculation function is as follows:
F＝0.671f 1 +0.329f 2
wherein, 0.671 and 0.329 are the ratio of each factor contribution rate to the total factor contribution rate respectively.
Table 19 factor analysis composite score
4.4 regression model establishment and analysis of variance
The comprehensive score of the quality of the smoked and boiled sausage of the mountain black pigs is taken as a response value, and the optimization result of the response surface is shown in table 20.
Table 20 mountain black pig smoked and boiled sausage formula response surface optimization result
The test results in table 20 are subjected to a quadratic polynomial regression analysis, and a multi-element quadratic regression equation of the relation between the mountain black pig smoked and boiled sausage comprehensive score (Y) and dandelion (A), mushroom (B) and polished glutinous rice flour (C) is obtained through fitting as follows:
Y＝-19.9835+15.396A+0.5878B+1.13025C-0.027AB-0.0775AC+0.01775BC-4.8
77A 2 -0.01617B2-0.10731C 2
table 21 shows analysis of variance of the mountain black pig smoked and boiled intestine formulation regression model. From the table, the P value of the quadratic polynomial model<0.0001, representing the model was very significant; determining the coefficient R 2 = 0.9886, correct the decision coefficient Adj R 2 = 0.9739, indicating that the model can reflect a 97.4% change in response value; the mismatch term p= 0.3493>0.05, not significant, indicates that the model predictive value is more consistent with the actual value. In conclusion, the model can be used for analysis and prediction of comprehensive scores of the quality of the smoked and boiled intestines of mountain black pigs. Wherein the primary item A dandelion and the interactive item BC have significant influence on the comprehensive score of the quality of the smoked and boiled sausage of the mountain black pigs (P<0.05 A) is provided; primary item C glutinous rice flour and secondary item A 2 、B 2 、C 2 Has extremely remarkable influence on the comprehensive score of the quality of the smoked and boiled sausage of the mountain black pigs (P)<0.01). Through F test, the influence degree of each factor on the comprehensive scoring of the quality of the mountain black pig smoked and boiled sausage is as follows in sequence from large to small: jiang Mifen>Dandelion>Lentinus Edodes.
Table 21 analysis of variance of comprehensive scoring regression model for quality of smoked and boiled sausage of mountain black pigs
The optimal recipe parameters of the mountain black pig smoked and boiled sausage are 1.47 percent of dandelion, 20.47 percent of lentinus edodes and 6.43 percent of polished glutinous rice flour, and the predicted value of the quality comprehensive score of the mountain black pig smoked and boiled sausage obtained under the condition is 0.964. Three groups of parallel experiments are carried out according to the addition amount to verify the reliability of the model, the comprehensive score of the quality of the obtained mountain black pig smoked and boiled sausage is 1.043, the result is basically matched with a predicted value, the regression model has good fitting degree, and the application of the response surface to optimize the optimal formula of the mountain black pig smoked and boiled sausage is proved to be feasible.
Claims (4)
1. A preparation method of a mushroom/dandelion/polished glutinous rice composite black pig smoked and boiled sausage is characterized by comprising the following steps of: the method comprises the following steps:
(1) Raw meat treatment:
selecting fresh mountain black pork, trimming, washing, removing fascia, connective tissue and the like of the mountain black pork, ensuring the fresh meat quality, avoiding blood and other impurities, and chopping the processed mountain black pork into minced meat;
(2) Pickling:
uniformly mixing salt, composite phosphate and sodium erythorbate with meat emulsion according to a certain proportion, and pickling for 12 hours at 4 ℃;
(3) Chopping:
fully chopping meat and auxiliary materials, and ensuring uniform mixing;
(4) Clysis:
filling the minced meat into the pig casing by using an enema device, wherein the elasticity is moderate during the enema, so that the occurrence of gaps or the casing expansion and breakage of the sausage body are prevented;
(5) Steaming:
steaming the sausage in a steam box for 40-50 min;
(6) And (3) smoking:
placing the steamed sausage into a smoking furnace at 80 ℃ for smoking for 40-50 min;
(7) And (3) cooling:
cooling the smoked sausage at room temperature;
(8) And (3) packaging:
and vacuum packaging the cooled mountain black pig smoked and boiled sausage to obtain a mountain black pig smoked and boiled sausage finished product.
2. The method for preparing the black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountain, which is characterized by comprising the following steps of: the pickling formula of the step (2) is as follows: the salt accounts for 1.5 to 2.5 percent of the weight of the meat according to the dosage of the ingredients, the sodium erythorbate accounts for 0.03 to 0.05 percent, and the compound phosphate accounts for 0.3 to 0.5 percent.
3. The method for preparing the black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountain, which is characterized by comprising the following steps of: the formula of the auxiliary materials after chopping in the step (3) is as follows: according to the weight percentage of the meat, the ingredients are 2-4% of soybean protein isolate, 1.5-2% of sugar, 0.1-0.3% of ginger powder, 0.1-0.3% of white pepper powder, 0.1-0.3% of monosodium glutamate, 0.1-0.3% of garlic powder, 0.8-1.2% of carrageenan, 0.4-0.8% of TG enzyme, 10-20% of egg liquid, 4-8% of polished glutinous rice powder, 15-25% of mushroom and 1-2% of dandelion powder.
4. The method for preparing the black pig smoked and boiled sausage with mushroom/dandelion/polished glutinous rice composite mountain, which is characterized by comprising the following steps of: and (8) vacuum degree of the vacuum packaging machine in the packaging process is 0.08MPa, air extraction time is 10s, heating time is 3.5s, and sealing delay is 2.5s.
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