CA3124215C - Method for making high-protein hempseed-corn sausage - Google Patents

Abstract

The present disclosure belongs to the technical field of hempseed food making, and particularly relates to a method for making a high-protein hempseed-corn sausage. The present disclosure includes the following steps: (1) raw material fmishing; (2) addition of extruded hempseed-com flour; (3) stirring; (4) stuffing; (5) roasting; (6) cooking; and (7) smoking. The protein content of the hempseed-corn sausage can be increased by more than 45%, and is superior to that of other crops; after extrusion of high-quality protein of hempseeds and addition of an appropriate amount of wheat gluten, the sausage tastes chewier, with a special flavor. Antibacterial components in hempseeds can effectively prolong the shelf life of the sausage. Raw materials in the present disclosure include residual hempseed meal after hempseed processing, which enriches a hempseed product line and fully realizes the recycling of waste resources.

Description

METHOD FOR MAKING HIGH-PROTEIN HEMPSEED-CORN SAUSAGE
TECHNICAL FIELD
[01] The present disclosure belongs to the technical field of hempseed food making, and particularly relates to a method for making a high-protein hempseed-corn sausage.
BACKGROUND ART

[02] Sausage is a traditional meat product with a very long history. Using very ancient food production and preservation techniques, livestock and poultry meat, as the main raw material, is cured (or uncured), minced or chopped, emulsified into minced meat, mixed with various auxiliary materials, and stuffed into natural or artificial casings; according to different types, such meat product was prepared by roasting, cooking, smoking, cooling or fermenting.
Corn sausage is one of the delicacies. The main ingredients include pork, sweet potato starch, and sweet corn; seasonings include white sugar, five-spice powder, pepper, and the like. This dish is mainly made by naturally air-drying and boiling stuffed sausages in water. However, those sausages mixed with other types of flour have a poor taste, and beneficial substances therein are not easily absorbed by the body. At the same time, due to the complex types of doped flour, it is easy to react in a humid environment and affect the quality of the sausage, or even deteriorate.
SUMMARY

[03] An objective of the present disclosure is to provide a method for making a high-protein hempseed-corn sausage.

[04] The objective of the present disclosure is achieved as follows:

[05] a method for making a high-protein hempseed-corn sausage, including the following steps:

[06] step 1, raw material finishing:

[07] preparing the following raw materials: 30-40 parts by weight of pork, 10-16 parts by weight of corn kernels, 3-5 parts by weight of wheat gluten, 15-20 parts by weight of egg white, 40 parts by weight of white granulated sugar, 6-8 parts by weight of shiitake mushrooms, 10-20 parts by weight of sesame oil, and 1-2 parts by weight of essence; stirring the foregoing raw materials to prepare a mixture, and refrigerating the mixture for later use;

[08] step 2, addition of extruded hempseed-corn flour: weighing 30-50 parts by weight of hempseeds and corn, respectively; extruding the hempseeds, and peeling off the corn for germs;
stirring and mixing the extruded hempseeds and the peeled corn germs, pouring 15-20 parts by weight of flour and 0.01 parts by weight of nano zinc oxide, stirring the raw materials again until evenly mixed, and putting the well-stirred raw materials into a flour mill for milling;

[09] step 3, stirring: fully stirring the hempseed-corn flour and the raw materials, pouring 20-50 Date Recue/Date Received 2021-07-08 parts by weight of water, and letting a resulting mixture stand for 15-48 h under refrigeration at 13 C;

[10] step 4, stuffing: rinsing a casing with distilled water, soaking, and draining; stuffing hempseed-corn raw materials into the casing with a sausage stuffer, sealing, puncturing the sausage body, and removing the water and air to make the hempseed-corn sausage;

[11] step 5, roasting: roasting the stuffed hempseed-corn sausage in an oven at 150 C for 20-30 min;

[12] step 6, cooking: putting the roasted hempseed-corn sausage in a steam cooking cabinet for superheated steam treatment for 20-30 min; and

[13] step 7, smoking: suspending hempseed-corn sausages on bamboo poles with cotton ropes at intervals, arranging all the bamboo poles in layers and rows horizontally, piling up smoking materials directly under the suspending hempseed-corn sausages, and spreading the smoking materials to match the same area as the hempseed-corn sausage suspension area;
lighting the smoking material layer at four corners successively until the smoking materials keep burning; after continuous smoking for 4-7 h until the smoke is exhausted, taking out well-smoked hempseed-corn sausages.

[14] The extrusion includes steps of:

[15] after pulverizing the hempseeds, adjusting material moisture, extrusion temperature, and screw speed for twin-screw extrusion treatment, and through the response surface method, optimizing conditions for obtaining the highest soluble dietary fiber content as:

[16] soluble dietary fiber content = 16 - 0.3X - 0.2Y + 0.15Z - 0.57XY +
0.2XZ - 0.34YZ -1.1X2 - 0.75Y2 - 1.5Z2;

[17] where X is the material moisture, Y is the extrusion temperature, and Z is the screw speed.

[18] During the twin-screw extrusion treatment, CO2 with a pressure of 11 MP may be added as a blowing agent to destroy the structure of hempseed cells to fully expose hempseed oil and fully overflow phenolic acid compounds.

[19] The nano zinc oxide may be prepared by drying and dehydrating sodium hydroxide as a precipitant, carboxymethyl chitosan as a stabilizer, and zinc oxide as a zinc source at 60 C.

[20] The 15-20 parts by weight of flour may include 12% by weight of quinoa flour, 2% by weight of dry yeast, and 83% by weight of wheat flour.

[21] Azodicarbonamide (no more than 10 mg/kg) may be added during the stirring.

[22] For the hempseed-corn sausages obtained by the sausage stuffer, thick, medium and fine sausages may be realized by selecting functions of the sausage stuffer.

[23] The present disclosure has the following beneficial effects: The protein content of the hempseed-corn sausage can be increased by more than 45%, and is superior to that of other crops;
after extrusion of high-quality protein of hempseeds and addition of an appropriate amount of wheat Date Recue/Date Received 2021-07-08 gluten, the sausage tastes chewier, with a special flavor. Antibacterial components in hempseeds can effectively prolong the shelf life of the sausage. Raw materials in the present disclosure include residual hempseed meal after hempseed processing, which enriches a hempseed product line and fully realizes the recycling of waste resources.
BRIEF DESCRIPTION OF THE DRAWINGS

[24] FIG. 1 is a flowchart of a method for making a high-protein hempseed-corn sausage provided by the present disclosure.
DETAILED DESCRIPTION OF THE EMBODIMENTS

[25] The present disclosure will be further described below in conjunction with the accompanying drawings.

[26] Example 1

[27] A method for making a high-protein hempseed-corn sausage was provided, including the following steps:

[28] Step 1, raw material finishing:

[29] The following raw materials were prepared: 30-40 parts by weight of pork, 10-16 parts by weight of corn kernels, 3-5 parts by weight of wheat gluten, 15-20 parts by weight of egg white, 40 parts by weight of white granulated sugar, 6-8 parts by weight of shiitake mushrooms, 10-20 parts by weight of sesame oil, and 1-2 parts by weight of essence; the foregoing raw materials were stirred to prepare a mixture, and refrigerated for later use.

[30] Step 2, addition of extruded hempseed-corn flour: 30-50 parts by weight of hempseeds and corn were weighed, respectively; the hempseeds were extruded, and the corn was peeled off for germs; the extruded hempseeds and the peeled corn germs were stirred and mixed, 15-20 parts by weight of flour and 0.01 parts by weight of nano zinc oxide were poured, the raw materials were stirred again until evenly mixed, and the well-stirred raw materials were put into a flour mill for milling.

[31] A difference 1 between the present disclosure and the prior art is that the hempseeds are extruded at the beginning of the raw material finishing. The advantage of adopting the advanced extrusion treatment is that it can be more conducive to the precipitation of the components in the hempseeds, while the puffing treatment of food materials in the prior art is often arranged at the end of the making step, and this is intended to ensure the stability of nutrients and avoid the loss of compounds. In the present disclosure, the retention of a small part of nutrients is abandoned, so that hempseed powder and corn flour can be more evenly mixed during the sausage making and the components precipitated after hempseed puffing can be more evenly distributed in the sausage. At the same time, the present disclosure chooses corn as the main material of the sausage, which is Date Recue/Date Received 2021-07-08 more based on the fact that the corn has better elasticity and low cooking loss. It is found through experiments that the elasticity, chewiness, toughness and other characteristics of a mixture of hempseed powder with corn flour are all better than those of a mixture of hempseed powder with flour. According to the microscopic analysis, the puffed hempseed powder adheres to the corn flour better. At the same time, the antibacterial components such as linoleic acid and linolenic acid in hempseeds can effectively prolong the shelf life of the corn sausage, and the above-mentioned characteristics and mechanisms thereof have not been disclosed in the prior art. Therefore, those skilled in the art have no reason and cannot easily think of the technical content. Thus, the present disclosure is sufficiently creative.

[32] The effects of corn flour ratio on dough extensibility and elasticity

[33]
Corn flour Hardness/g Chewiness Elasticity Toughness/g Tensile distance/mm 0 (Flour) 382.45 8.72 179.33 1.42 0.979 0.042 82.2 2.15 -12.3 15 423.43 9.71 184.23 3.73 0.842 0.031 84.2 1.37 -11.3 25 427.83 11.73 197.83 2.51 0.895 0.051 89.3 1.83 -10.5 35 439.87 8.72 209.57 1.72 0.957 0.032 90.1 3.32 -11.2 45 442.67 13.26 222.13 0.53 0.952 0.015 90.5 0.76 -9.5 50 450.22 16.13 230.09 2.17 0.969 0.017 89.8 1.05 -7.7 65 372.45 8.75 209.15 2.65 0.909 0.022 90.2 4.02 -7.1 70 362.34 7.94 198.34 3.66 0.908 0.026 90.6 1.01 -8.2

[34] Step 3, stirring: The hempseed-corn flour and the raw materials were stirred fully, 20-50 parts by weight of water was poured thereinto, and a resulting mixture was let stand for 15-48 h under refrigeration at 13 C.

[35] Step 4, stuffing: A casing with distilled water was rinsed, soaked, and drained;
hempseed-corn raw materials were stuffed into the casing with a sausage stuffer, and sealed; the sausage body was punctured, and the water and air were removed to make the hempseed-corn sausage.

[36] Step 5, baking: The stuffed hempseed-corn sausage was roasted in an oven at 150 C for 20-30 min.

[37] Step 6, cooking: The roasted hempseed-corn sausage was put in a steam cooking cabinet for superheated steam treatment for 20-30 min.

[38] After superheated steam treatment is conducted on puffed raw materials, the content of slowly digestible starch and resistant starch in the raw materials increases, and the steam treatment changes the structure and properties of the starch. In the case of sufficient moisture, the steam treatment will increase the crosslinking degree of amylose and amylopectin.
This increases the difficulty of contact between starch and amylolytic enzymes, thereby affecting decomposition Date Recue/Date Received 2021-07-08 efficiency thereof and further optimization of the taste of the sausage. Use of a method for increasing the taste of the sausage through the superheated steam treatment of the puffed raw materials is further a technical feature that has not been disclosed by those skilled in the art.
Compared with similar technologies, this method can further help substantially improve product quality.

[39] Step 7, smoking: Hempseed-corn sausages were suspended on bamboo poles with cotton ropes at intervals, all the bamboo poles were arranged in layers and rows horizontally, smoking materials were piled up directly under the suspending hempseed-corn sausages, and the smoking materials were spread to match the same area as the hempseed-corn sausage suspension area; the smoking material layer at four corners was lit successively until the smoking materials kept burning;
after continuous smoking for 4-7 h until the smoke was exhausted, well-smoked hempseed-corn sausages were taken out.

[40] The extrusion included steps of:

[41] Comparative Example 1:

[42] The technical solution is the same as that in Example 1, and the difference is that the extrusion includes steps of:

[43] after pulverizing the hempseeds, adjusting material moisture, extrusion temperature, and screw speed for twin-screw extrusion treatment, and through the response surface method, optimizing conditions for obtaining the highest soluble dietary fiber content as:

[44] soluble dietary fiber content = 16 - 0.3X - 0.2Y + 0.15Z - 0.57XY +
0.2XZ - 0.34YZ -1.1X2 - 0.75Y2 - 1.5Z2;

[45] where X is the material moisture, Y is the extrusion temperature, and Z is the screw speed.

[46] During the twin-screw extrusion treatment, CO2 with a pressure of 11 MP is added as a blowing agent to destroy the structure of hempseed cells to fully expose hempseed oil and fully overflow phenolic acid compounds. Adding CO2 with a certain pressure instead of water vapor to the extrusion step for pre-dissolution and wall-breaking of hempseeds can effectively inactivate the lipase activity. Compared with the conventional extrusion, the extrusion temperature is reduced, heat-sensitive components in hempseeds are better preserved, and the nutritional value is further improved. This technical feature has not been disclosed in the extrusion of hempseeds, and is intended to reduce the extrusion temperature, inactivate the lipase activity, and thereby enhance the nutritional value. This is a technical solution that cannot be obtained by those skilled in the art through the prior art, and is sufficiently creative.

[47] Comparative Example 2:

[48] The technical solution is the same as that in Example 1, and the difference is that the nano zinc oxide is prepared by drying and dehydrating sodium hydroxide as a precipitant, carboxymethyl chitosan as a stabilizer, and zinc oxide as a zinc source at 60 C. The present disclosure creatively Date Recue/Date Received 2021-07-08 adds trace amount of nano zinc oxide. Under the condition of ensuring that the food is non-toxic, the protonation of the amino group in the nano zinc oxide makes it positively charged and easily interacts with bacteria negatively charged on the surface, affecting the metabolism of the bacteria and thereby inhibiting the bacteria. At the same time, the chitosan film layer of the nano zinc oxide has the characteristics of water blocking and selective gas permeability, which can increase the penetration resistance of air, lower the oxygen content in the noodle structure, reduce the loss of water, and play a role in preservation and corrosion protection. At the same time, due to the water vapor permeability and water solubility of the nano zinc oxide, the effectiveness of the nano zinc oxide can be ensured in the superheated steam curing process. The application feature of nano zinc oxide in the present disclosure serves as the second distinguishing technical feature of the present disclosure. In the sausage making process, those skilled in the art have not set forth such a solution to improve the preservation of noodles or other foods. This is a technical solution that cannot be easily obtained by those skilled in the art, and therefore has sufficient creativity.

[49] Comparative Example 3:

[50] The technical solution is the same as that in Example 1, and the difference is that the 15-20 parts by weight of flour includes 12% by weight of quinoa flour, 2% by weight of dry yeast, and 83% by weight of wheat flour. With the increase in the addition amount of the quinoa flour, the elasticity of the sausage increases first and then decreases. When the addition amount of the quinoa flour is 12%, the maximum elasticity reaches 0.65, which increases by 72%
compared with that of the sausage without quinoa flour; when the addition amount of the quinoa flour is in a range of less than 25%, the elasticity is greater than the control group without quinoa flour. Therefore, addition of a certain amount of quinoa flour can improve the elasticity of the sausage.

[51] Comparative Example 4:

[52] The technical solution is the same as that in Example 1, and the difference is that azodicarbonamide (no more than 10 mg/kg) is added during the stirring.
Azodicarbonamide, as a novel dough conditioner, has been widely used outside China and has approved and certified by WHO and FDA. The azodicarbonamide per se has very little effect on raw materials, but when azodicarbonamide is stirred with flour and water to form a dough, reactive oxygen species (ROS) is quickly released, which oxidizes the sulfhydryl radicals in the hemp protein into disulfide bonds, linking protein chains each other to form a dough network structure and thereby improving the physical operation properties and tissue structure of the dough. The third technical feature of the present disclosure is that using a combination of azodicarbonamide and nano zinc oxide. A film structure formed by nano zinc oxide can further lock the azodicarbonamide and the ROS released thereby, further improve the effect of the azodicarbonamide in the resting process, and enables nano zinc oxide to improve the taste and quality of the raw materials while preserving freshness, thereby getting a double advantage. The azodicarbonamide solves the problem of poor taste of traditional Date Recue/Date Received 2021-07-08 sausages. Since this use mode has not been disclosed in the prior art, there is no reason or it is impossible for those skilled in the art to think of the technical effect of using the combination of azodicarbonamide and nano zinc oxide to improve the quality of sausages after doping with nano zinc oxide. Therefore, this technical feature can embody the creativity of the present disclosure.

[53] Comparative Example 5:

[54] The technical solution is the same as that in Example 1, and the difference is that for the hempseed-corn sausages obtained by the sausage stuffer, thick, medium and fine sausages can be realized by selecting functions of the sausage stuffer.

[55] Example 2

[56] A method for making a high-protein hempseed-corn sausage was provided, including the following steps:

[57] Step 1, raw material finishing:

[58] The following raw materials were prepared: 3-4 kg of pork, 1-1.6 kg of corn kernels, 0.3-0.5 kg of wheat gluten, 1.5-2.0 kg of egg white, 4 kg of white granulated sugar, 0.6-0.8 kg of shiitake mushrooms, 1-2 kg of sesame oil, and 0.1-0.2 kg of essence; the foregoing raw materials were stirred to prepare a mixture, and refrigerated for later use.

[59] Step 2, addition of extruded hempseed-corn flour: By part by weight, 3-5 kg of hempseeds and corn were weighed, respectively; the hempseeds were extruded; after the hempseeds were pulverized, material moisture, extrusion temperature, and screw speed were adjusted for twin-screw extrusion treatment, and through the response surface method, conditions for obtaining the highest soluble dietary fiber content were optimized as:

[60] soluble dietary fiber content = 16 - 0.3X - 0.2Y + 0.15Z - 0.57XY +
0.2XZ - 0.34YZ -1.1X2 - 0.75Y2 - 1.5Z2;

[61] where X is the material moisture, Y is the extrusion temperature, and Z is the screw speed.

[62] During the twin-screw extrusion treatment, CO2 with a pressure of 11 MP was added as a blowing agent to destroy the structure of hempseed cells to fully expose hempseed oil and fully overflow phenolic acid compounds.

[63] Subsequently, the corn was peeled off for germs; the extruded hempseeds and the peeled corn germs were stirred and mixed, and 1.5-2.0 kg of flour (12% by weight of quinoa flour, 2% by weight of dry yeast, and 83% by weight of wheat flour) and 0.01 kg of nano zinc oxide were poured thereinto, where the nano zinc oxide was prepared by drying and dehydrating sodium hydroxide as a precipitant, carboxymethyl chitosan as a stabilizer, and zinc oxide as a zinc source at 60 C; the raw materials were stirred again until evenly mixed, and the well-stirred raw materials were put into a flour mill for milling.

[64] Step 3, stirring: The hempseed-corn flour and the raw materials were stirred fully, 2 -5 kg of water was poured thereinto, azodicarbonamide (no more than 10 mg/kg) was added, and a resulting Date Recue/Date Received 2021-07-08 mixture was let stand for 15-48 h under refrigeration at 13 C.

[65] Step 4, stuffing: A casing with distilled water was rinsed, soaked, and drained;
hempseed-corn raw materials were stuffed into the casing with a sausage stuffer, and sealed; the sausage body was punctured, and the water and air were removed to make the hempseed-corn sausage.

[66] Step 5, roasting: The stuffed hempseed-corn sausage was roasted in an oven at 150 C for 20-30 min.

[67] Step 6, cooking: The roasted hempseed-corn sausage was put in a steam cooking cabinet for superheated steam treatment for 20-30 min.

[68] Step 7, smoking: Hempseed-corn sausages were suspended on bamboo poles with cotton ropes at intervals, all the bamboo poles were arranged in layers and rows horizontally, smoking materials were piled up directly under the suspending hempseed-corn sausages, and the smoking materials were spread to match the same area as the hempseed-corn sausage suspension area; the smoking material layer at four corners was lit successively until the smoking materials kept burning;
after continuous smoking for 4-7 h until the smoke was exhausted, well-smoked hempseed-corn sausages were taken out.

[69] For the hempseed-corn sausages obtained by the sausage stuffer, thick, medium and fine sausages could be realized by selecting functions of the sausage stuffer.

[70] The above method is suitable for small-scale production of sausages by small enterprises.

[71] It should be noted herein that there is no further description because other unexplained technologies given in the present disclosure are all well known in the art, and those skilled in the art can find relevant documents according to the names or functions of the present disclosure. The technical means disclosed in the solution of the present disclosure is not limited to those disclosed in the above examples, but also includes a technical solution composed of any combination of the above technical features.

Date Recue/Date Received 2021-07-08

Claims (7)

WHAT IS CLAIMED IS:

1. A method for making a high-protein hempseed-corn sausage, comprising the following steps:
step 1, raw material finishing:
preparing the following raw materials: 30-40 parts by weight of pork, 10-16 parts by weight of corn kernels, 3-5 parts by weight of wheat gluten, 15-20 parts by weight of egg white, 40 parts by weight of white granulated sugar, 6-8 parts by weight of shiitake mushrooms, 10-20 parts by weight of sesame oil, and 1-2 parts by weight of essence of sesame oil; stirring the foregoing raw materials to prepare a mixture, and refrigerating the mixture for later use;
step 2, addition of extruded hempseed-corn flour: weighing 30-50 parts by weight of hempseeds and corn, respectively; extruding the hempseeds, and peeling off the corn for germs; stirring and mixing the extruded hempseeds and the peeled corn germs, pouring 15-20 parts by weight of flour and 0.01 parts by weight of nano zinc oxide, stirring the extruded hempseeds, the peeled corn germs, flour and nano zinc oxide again until evenly mixed, and putting the well-stirred extruded hempseeds, the peeled corn germs, flour and nano zinc oxide into a flour mill for milling;
step 3, stirring: fully stirring the extruded hempseed-corn flour and the mixture of step 1, pouring 20-50 parts by weight of water, and letting a resulting mixture stand for 15-48 h under refrigeration at 13 C to obtain high-protein hempseed-corn sausage enema material;
step 4, stuffing: rinsing a casing with distilled water, soaking, and draining;
stuffing the high-protein hempseed-corn sausage enema material into the casing with a sausage stuffer, sealing, puncturing the sausage body, and removing the water and air to make hempseed-corn sausage;
step 5, roasting: roasting the hempseed-corn sausage obtained in step 4 in an oven at 150 C for 20-30 min to obtain roasted hempseed-corn sausage;
step 6, cooking: putting the roasted hempseed-corn sausage in a steam cooking cabinet for superheated steam treatment for 20-30 min to obtain cooked hempseed-corn sausage; and step 7, smoking: suspending the cooked hempseed-com sausages on bamboo poles with cotton ropes at intervals, arranging all the bamboo poles in layers and rows horizontally, piling up smoking materials directly under the suspending hempseed-corn Date Recue/Date Received 2023-03-15 sausages, and spreading the smoking materials to match the same area as the hempseed-com sausage suspension area; lighting four corners of the smoking material layer successively until the smoking materials keep burning; after continuous smoking for 4-7 h until the smoke is exhausted, taking out well-smoked hempseed-corn sausages.

2. The method for making a high-protein hempseed-com sausage according to claim 1, wherein the extrusion comprises steps of:
after pulverizing the hempseeds, adjusting material moisture, extrusion temperature, and screw speed for twin-screw extrusion treatment, and through a response surface method, optimizing conditions for obtaining the highest soluble dietary fiber content as:
soluble dietary fiber content = 16 - 0.3X - 0.2Y + 0.15Z - 0.57XY + 0.2XZ -0.34YZ - 1.1X2 - 0.75Y2 - 1.5Z2;
wherein X is the material moisture, Y is the extrusion temperature, and Z is the screw speed.

3. The method for making a high-protein hempseed-com sausage according to claim 2, wherein during the twin-screw extrusion treatment, CO2 with a pressure of 11 MP is added as a blowing agent to destroy the structure of hempseed cells.

4. The method for making a high-protein hempseed-com sausage according to claim 1, wherein the nano zinc oxide is prepared by drying and dehydrating sodium hydroxide as a precipitant, carboxymethyl chitosan as a stabilizer, and zinc oxide as a zinc source at 60 C.

5. The method for making a high-protein hempseed-com sausage according to claim 1, wherein the 15-20 parts by weight of flour comprises 12% by weight of quinoa flour and 83% by weight of wheat flour, wherein 2% by weight of dry yeast is further added in the flour.

6. The method for making a high-protein hempseed-com sausage according to claim 1, wherein azodicarbonamide is added in an amount of no more than 10 mg/kg during the stirring in step 3.
Date Recue/Date Received 2023-03-15

7. The method for making a high-protein hempseed-com sausage according to claim 1, wherein for the hempseed-com sausages obtained by the sausage stiffer, thick, medium and fine sausages are realized by selecting functions of the sausage stuffer.

Date Recue/Date Received 2023-03-15