CN101595998A - Utilize compound hydrophilic gel and cock skin to replace the low fat health care chicken meat sausage and the method thereof of fat preparation - Google Patents
Utilize compound hydrophilic gel and cock skin to replace the low fat health care chicken meat sausage and the method thereof of fat preparation Download PDFInfo
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- CN101595998A CN101595998A CNA2009103039360A CN200910303936A CN101595998A CN 101595998 A CN101595998 A CN 101595998A CN A2009103039360 A CNA2009103039360 A CN A2009103039360A CN 200910303936 A CN200910303936 A CN 200910303936A CN 101595998 A CN101595998 A CN 101595998A
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Abstract
The invention provides a kind of low fat health care chicken meat sausage and method thereof of utilizing compound hydrophilic gel and cock skin to replace the fat preparation, belong to poultry deep process technology field; The low fat health care chicken meat sausage that utilizes compound hydrophilic gel and cock skin to replace the fat preparation of the present invention, it is characterized in that: described chicken meat sausage is a primary raw material with chicken and cock skin, auxiliary material comprises TGase, compound hydrophilic gel, composite phosphate, soybean protein isolate, and preparation section comprises: pickle, the preliminary treatment of the preliminary treatment of enzyme liquid, hydrophilic gel, cut mix, bowel lavage exhaust, reaction, drying, boiling operation.Production technology of the present invention is simple, and raw material is wide, and cost is low, overcomes the reduction of the quality that low fat causes.Based on the low fat chicken meat sausage, can also develop various tastes simultaneously, the serial low fat health care chicken meat sausage product of multiple nutrients.
Description
Technical field
The invention belongs to poultry deep process technology field, more specifically relate to a kind of low fat health care chicken meat sausage and method thereof of utilizing compound hydrophilic gel and cock skin to replace the fat preparation.
Background technology
As one of food ultimate constituent, fat plays crucial effect to the processing and the nutrition of meat emulsion product, and it not only provides the lubricated mouthfeel of high-quality, good local flavor and tissue morphology, but also the aliphatic acid of needed by human is provided.Modern medicine study shows that the too much absorption of fat causes the disease of serious harm healths such as angiocardiopathy, obesity, vascular hypertension easily.This discovery is just impelling consumers in general to change their diet idea gradually.The red meat consumption proportion higher fatty acid, high cholesterol count that with pork is representative successively decreases year by year, and be that the plain boiled pork consumption proportion of representative is just in cumulative year after year with chicken, chicken is because itself high protein, low fat, low in calories, lower cholesterol content more and more are subjected to consumer's favor.
Whole world fryer industry product just develops towards the direction of working depthization, the converted products proportion of high added value increases considerably, be seen everywhere on the American-European market deep processed product of chicken such as chicken balls, chicken meat sausage, chicken skewer etc., the product intensive processing has become irreversible gesture.In China, chicken is constantly accepted by popular as healthy meat product, is that raw material production was the chicken meat sausage of raw material with pork, beef in the past with chicken still, and the quality of product is often poor.Especially fat adds minimizing in the process, further influences the flavor taste of product.
Summary of the invention
The present invention is problem such as the bowel lavage based food is higher fatty acid, high cholesterol in order to solve in the prior art, and single reduction fat and problem that the quality brought reduces provides a kind of low fat health care chicken meat sausage and method thereof of utilizing compound hydrophilic gel and cock skin to replace the fat preparation; The chicken utilization ratio of raw materials significantly improves in this chicken meat sausage, saves social resources, reduces production costs, and preparation process is simple, delicious flavour, and mouthfeel is good, has remarkable economic efficiency and social benefit.
The low fat health care chicken meat sausage that utilizes compound hydrophilic gel and cock skin to replace the fat preparation of the present invention, it is characterized in that: described chicken meat sausage is a primary raw material with chicken and cock skin, auxiliary material comprises TGase, compound hydrophilic gel, composite phosphate, soybean protein isolate, and preparation section comprises: pickle, the preliminary treatment of the preliminary treatment of enzyme liquid, hydrophilic gel, cut mix, bowel lavage exhaust, reaction, drying, boiling operation.
The preparation method of low fat health care chicken meat sausage: take by weighing each raw material according to described raw material proportioning; Preparation section is as follows:
(1) pickles: add composite phosphate after chicken thaws and rubs and under 0～5 ℃ of condition, pickle 12～24h;
(2) enzyme liquid preliminary treatment: TGase is soluble in water, standby;
(3) to the preliminary treatment of hydrophilic gel: compound hydrophilic gel mixes according to proportioning, and is soluble in water or do not need water-solublely, directly mixes, standby;
(4) cut and mix: the meat material that step (1) is pickled, the TGase that step (2) is handled well, compound hydrophilic gel, cock skin and soybean protein isolate that step (3) is handled well are put into cutmixer and are cut and mix;
(5) bowel lavage exhaust;
(6) reaction: the low fat chicken meat sausage that will record is put into insulating box, makes them under 40～50 ℃ of temperature, reaction 1～2h;
(7) drying: the reacted low fat chicken meat sausage of step (6) is hung in the baking oven, made its dry 30～60min under 50～70 ℃ of temperature;
(8) boiling: the dried low fat chicken meat sausage of step (7) is carried out boiling, and water temperature remains on 70～90 ℃, and when the center temperature reached more than 72 ℃, insulation 1min was prepared into described low fat chicken meat sausage.
Remarkable advantage of the present invention:
It is raw material that the present invention adopts the cock skin alternative fats, and cheap, the good palatability of cock skin, delicious flavour are the optimum feed stock that replaces fat meat.Making full use of of cock skin improved the utilization rate of chicken greatly, increased the additional output value of chicken.
The TGase that the present invention adopts is a kind of transferase of catalyzing acyl transfer reaction; at the catalytic crosslinking food protein and improve and shown good potentiality aspect the functional characteristic of these protein; TGase can pass through the catalyzing acyl transfer reaction; promote the crosslinked action between protein; thereby improve the gelling performance of albumen, finally improve the quality of product.The TGase cross-linked proteins can be used as the substituent of fat, is used to develop low fat food; And TGase improves product yield rate and edible qualities such as the color, smell and taste that increase the meat product indirectly, nutritional labeling, succulence, tender degree to the water-retaining property of meat products.
The compound hydrophilic gel body that the present invention adopts is one of raw material, carragheen (also claiming antler glue or deer horn phycocolloid) is the natural polysaccharide natural plant gum of mentioning from red algae, has the formation hydrophilic colloid, characteristics such as gel, thickening, emulsification, prestige film, stable dispersion are widely used in the fields such as food industry, chemical industry and biochemistry, medical research.Xanthans claims yellow glue, xanthan gum again, is a kind of natural polysaccharide and important biopolymer, is primary raw material with the carbohydrate by the cabbage black rot xanthomonas campestris, produces through the aerobic fermentation biotechnology.Xanthans can be dissolved in cold water and the hot water, has high viscosity, and high acid and alkali resistance, salt characteristic, high heat-resistant stability, suspension, thixotropy etc. are often used as thickener, emulsifying agent, suspending agent, stabilizing agent.Konjaku powder is the gluey polysaccharide of water-setting that extracts in the stem tuber of various konjaku plants, multifrequency natures such as possess hydrophilic property, thickening property, stability, emulsibility, suspension, gelation and film forming, the present invention is together composite by suitable ratio with these three kinds of glue, overcome the defective of single glue, the compound hydrophilic gel body has good hydrophilicity, thickening capabilities, pseudoplastic behavior etc., improve meat products because fat reduces, the problem of the juice loss that brings, make meat products have succulence, certain viscoplasticity, the quality of increase product.
The composite phosphate that the present invention adopts: sodium pyrophosphate and sodium phosphate trimer, in the process of goods, improve the pH value of quality (1) the raising meat of meat by following approach.(2) ionic strength of increase meat.(3) actomyosin of dissociating.After adding phosphate, can improve the water-retaining property and the yield rate of goods.Yet phosphate improves the water-retaining property of meat, and the ability of improving carnivorous quality structure depends on applied phosphatic type, uses the condition and the phosphatic addition of phosphate system.
The soybean protein isolate that the present invention adopts contains 8 kinds of essential amino acids, and its composition content is also comparatively approaching with desirable amino acid, is a kind of comparatively desirable protein sources.Be used for matter structure, local flavor and processing characteristics that meat products can improve meat products, can reduce production costs simultaneously.
Preparation method of the present invention is simple, and the chicken utilization ratio of raw materials significantly improves in the chicken meat sausage for preparing, and saves social resources, reduces production costs, and preparation process is simple, delicious flavour, and mouthfeel is good, has remarkable economic efficiency and social benefit.
The specific embodiment
Raw material weight percentage: TGase 0.2～0.6%, cock skin 4～10%, compound hydrophilic gel 0.2～0.6%, composite phosphate 0.1～0.4%, soybean protein isolate 1.5～5%, all the other are chicken, the percetage by weight summation of described each raw material is 100%.
Compound hydrophilic gel is that raw material mixes for adopting konjaku powder, xanthans and carragheen, and described konjaku powder: xanthans: the weight ratio of carragheen is 5: 1: 3.
Composite phosphate is sodium pyrophosphate and sodium phosphate trimer according to sodium pyrophosphate: the sodium phosphate trimer weight ratio is to mix in 3: 2～5: 1.
Preparation section is as follows:
(1) pickles: add composite phosphate after chicken thaws and rubs and under 0～5 ℃ of condition, pickle 12～24h;
(2) enzyme liquid preliminary treatment: TGase is soluble in water, standby; It is suitable on a small quantity just passable wherein to add entry, and the water yield can not have any substantial effect to product of the present invention.
(3) to the preliminary treatment of hydrophilic gel: compound hydrophilic gel mixes according to proportioning, and is soluble in water or do not need water-solublely, directly mixes, standby; It is suitable on a small quantity just passable wherein to add entry, and the water yield can not have any substantial effect to product of the present invention.
(4) cut and mix: the meat material that step (1) is pickled, the TGase that step (2) is handled well, compound hydrophilic gel, cock skin and soybean protein isolate that step (3) is handled well are put into cutmixer and are cut and mix; Chicken material, cock skin that adding is pickled are cut at a slow speed and are mixed 30～60s, adding enzyme liquid is cut fast and is mixed 30～90s, the adding soybean protein isolate is cut fast and is mixed 30～60s, the adding compound hydrophilic gel is cut fast and is mixed 30～60s, cut mix during, constantly add trash ice or frozen water, described trash ice or frozen water addition are 25%～35% of cock skin meat material weight; Described whole cutting mixed operation and finished with interior at 10min;
(5) bowel lavage exhaust; Bowel lavage exhaust process operation according to conventional chicken meat sausage;
(6) reaction: the low fat chicken meat sausage that will record is put into insulating box, makes them under 40～50 ℃ of temperature, reaction 1～2h; This program purpose is exactly for enzyme and albumino reaction, to form good quality.
(7) drying: the reacted low fat chicken meat sausage of step (6) is hung in the baking oven, made its dry 30～60min under 50～70 ℃ of temperature;
Boiling: the dried low fat chicken meat sausage of step (7) is carried out boiling, and water temperature remains on 70～90 ℃, and when the center temperature reached more than 72 ℃, insulation 1min was prepared into described low fat chicken meat sausage;
Low fat chicken meat sausage process precooling after described step (8) boiling: cold water spray 5～15min, the central temperature of product is reached below 35 ℃, then 0～4 ℃ freezer precooling, the central temperature of product is further dropped to below 12 ℃;
(10) vacuum packaging: this step method is a conventional method.
(11) singly freeze warehouse-in: this step method is a conventional method.
The product surface of the present invention's preparation is smooth, glossy, and tangent plane color and luster homogeneous has the distinctive fragrance of chicken meat sausage, and is tasty, free from extraneous odour; Inside has structure tight, and tangent plane is smooth, high resilience, succulence.
Low fat chicken meat sausage physical and chemical index analysis result
| Index | Content (%) | National standard |
| Moisture/% | 65％ | ＝70％ |
| Protein/% | 20％ | ＝12％ |
| Fat/% | 10％ | ＝45％ |
| Salt/% | 1.5％ | ＝8％ |
| Nitrite (mg/kg) | 14 | ＝15 |
| Composite phosphate/% | 0.3 | ＝0.5 |
For further understanding content of the present invention, characteristics and effect, exemplify following examples now, be described in detail as follows:
Embodiment 1
Percentage by weight: 0.2% TGase, 4% cock skin, 0.2% compound gel, 0.1% composite phosphate, 1.5% soybean protein isolate, all the other are chicken, the percetage by weight summation of described each raw material is 100%.
The quality of raw meat directly influence the quality of product, so for raw meat, requirement meets national standard, and meat is tender, the look aquatic foods, and the big brisket of chicken and cock skin are chosen in high resilience.Raw meat is provided by Fujian Sheng Nong Co., Ltd, and the kind of chicken is a white feather chicken.Big brisket and the cock skin of freezing chicken are thawed under 0～4 ℃ of condition, reach-5 ℃ to the central temperature of meat.Substitute in the past lard etc. with cock skin, reduce fat content, improve the utilization rate of chicken simultaneously.Reduce cost.
Rub, the Fresh Grade Breast after will thawing rubs with meat grinder, and the meat grinder aperture is 2～3mm.
Weight proportion according to raw material takes by weighing each raw material; Preparation process is as follows:
(1) pickles: add composite phosphate after raw meat thaws and rubs and under 0 ℃ of condition, pickle 24h.
Adopt dry-salt method, require salt according to prescription, composite phosphate adds, and mixes thoroughly, pickles 12h under 0 ℃.Except that adding composite phosphate, can also add nitrite, sodium isoascorbate etc. again.
(2) enzyme liquid preliminary treatment: enzyme is dissolved in the low amounts of water, cuts in the process of mixing and add.
(3) to the preliminary treatment of glue: konjaku powder (konjac glucomannan), xanthans, carragheen mix in certain proportion, part by weight is konjaku powder (konjac glucomannan): xanthans: carragheen=5: 1: 3, the preprocess method of three kinds of glue, after three kinds of glue mix with certain proportion, directly join with dry powder shape form and to cut in the meat gruel of mixing.
(4) cut and mix: the meat material that step (1) is pickled, the TGase that step (2) is handled well, compound hydrophilic gel, cock skin and soybean protein isolate that step (3) is handled well are put into cutmixer and are cut and mix; Chicken material, cock skin that adding is pickled are cut at a slow speed and are mixed 30～60s, adding enzyme liquid is cut fast and is mixed 30～90s, the adding soybean protein isolate is cut fast and is mixed 30～60s, the adding compound hydrophilic gel is cut fast and is mixed 30～60s, cut mix during, constantly add trash ice or frozen water, described trash ice or frozen water addition are 25%～35% of cock skin meat material weight; Described whole cutting mixed operation and finished with interior at 10min;
(5) bowel lavage exhaust: after meat stuffing modulates, use the sausage filler bowel lavage, adopt factory's sausage filler commonly used, to satisfy industrialized production.The degree of tightness of recording is wanted suitably, and tension because volumetric expansion makes casing breadage, irritates too loose when boiling, make product depressed deformation occur.Hang irritating good intestines, use the pricker exhaust, in case boil brokenly.
(6) reaction: the low fat chicken meat sausage that will record is put into insulating box, makes them under 40 ℃ of temperature, reaction 2h; This program purpose is exactly for enzyme and albumino reaction, to form good quality.
TGase can catalysis crosslinked and polymerization between the of the same race or foreign protei matter molecule, thereby improve the gelling performance of protein, finally improve the quality of meat products.TGase can also be by self or by can improving the quality of product with the reciprocation of non-meat albumen, but not meat albumen has improved protein gel under the reaction that TGase participates in, finally improve the quality of product.
(7) drying: reacted low fat chicken meat sausage is hung in the baking oven, made its dry 60min under 50 ℃ of temperature;
Reacted low fat health care chicken meat sausage is hung in the drying machine, made its dry 60min under 50 ℃ of temperature, make casing dry tack free, smooth, hand is touched does not have sticking wet sensation.In the dry run, the intestines body be stirred reversing of position.
(8) boiling: water temperature remains on 75 ℃, when the center temperature reaches more than 72 ℃, and insulation 1min.
The purpose of boiling is the protein coagulating that makes in the chicken, and the part collagenous fibres are transformed into gelatin, forms the pliable and tough intestines filling of fine structure.Be easy to digestion, produce volatilization fragrance, kill the condition pathogen (68～72 ℃) in the intestines filling, the activity of destructive enzyme.When the central temperature for the treatment of intestines reaches 72 ℃, insulation 1min.
(9) precooling: cold water spray 5～15min, the central temperature of product is reached below 35 ℃, then 0～4 ℃ freezer precooling, the central temperature of product is further dropped to below 12 ℃.
After boiling is intact, product is sprayed with cold water, in 5～15min, make central temperature drop to 35 ℃.And then pass through 0～4 ℃ freezer, the product center temperature is reached below 12 ℃.Cooling fast is to reduce the variation of product quality as far as possible.
(10) vacuum packaging
With the product vacuum packaging, to increase the shelf-life of product.4 every bag.
(11) singly freeze warehouse-in.
Embodiment 2
Raw material weight percentage: 0.4% TGase, 7% cock skin, 0.4% compound gel, 0.25% composite phosphate, 3% soybean protein isolate, all the other are chicken, the percetage by weight summation of described each raw material is 100%.
The quality of raw meat directly influence the quality of product, so for raw meat, requirement meets national standard, and meat is tender, the look aquatic foods, and big brisket and the cock skin of chicken are chosen in high resilience.Raw meat is provided by Fujian Sheng Nong Co., Ltd, and the kind of chicken is a white feather chicken.Big brisket and the cock skin of freezing chicken are thawed under 0～4 ℃ of condition, reach-5 ℃ to the central temperature of meat.Substitute in the past lard etc. with cock skin, reduce fat content, improve the utilization rate of chicken simultaneously.Reduce cost.
Rub, the Fresh Grade Breast after will thawing rubs with meat grinder, and the meat grinder aperture is 2～3mm.
Weight proportion according to raw material takes by weighing each raw material; Preparation process is as follows:
(1) pickles: add composite phosphate after raw meat thaws and rubs and under 2 ℃ of conditions, pickle 12h.
Adopt dry-salt method, require salt according to prescription, composite phosphate adds, and mixes thoroughly, pickles 18h under 2 ℃.Except that adding salt, can also add nitrite, sodium isoascorbate etc.
(2) enzyme liquid preliminary treatment: TGase is soluble in water, standby;
(3) to the preliminary treatment of glue: konjaku powder (konjac glucomannan), xanthans, carragheen mix in certain proportion, part by weight is konjaku powder (konjac glucomannan): xanthans: carragheen=5: 1: 3, the preprocess method of three kinds of glue, after three kinds of glue mix with certain proportion, directly join with dry powder shape form and to cut in the meat gruel of mixing, continue to cut and mix; Or after three kinds of glue are mixed, be dissolved in low amounts of water, join to cut and carry out cutting of next step in the meat gruel of mixing and mix.
(4) cut and mix: the meat material that step (1) is pickled, the TGase that step (2) is handled well, compound hydrophilic gel, cock skin and soybean protein isolate that step (3) is handled well are put into cutmixer and are cut and mix; Chicken material, cock skin that adding is pickled are cut at a slow speed and are mixed 30～60s, adding enzyme liquid is cut fast and is mixed 30～90s, the adding soybean protein isolate is cut fast and is mixed 30～60s, the adding compound hydrophilic gel is cut fast and is mixed 30～60s, cut mix during, constantly add trash ice or frozen water, described trash ice or frozen water addition are 25%～35% of cock skin meat material weight; Described whole cutting mixed operation and finished with interior at 10min;
(5) bowel lavage exhaust:
After meat stuffing modulates, use the sausage filler bowel lavage, adopt factory's sausage filler commonly used, to satisfy industrialized production.The degree of tightness of recording is wanted suitably, and tension because volumetric expansion makes casing breadage, irritates too loose when boiling, make product depressed deformation occur.Hang irritating good intestines, use the pricker exhaust, in case boil brokenly.
(6) reaction: the low fat chicken meat sausage that will record is put into insulating box, makes them under 45 ℃ of temperature, reaction 1.5h; This program purpose is exactly for enzyme and albumino reaction, to form good quality.
TGase can catalysis crosslinked and polymerization between the of the same race or foreign protei matter molecule, thereby improve the gelling performance of protein, finally improve the quality of meat products.TGase can also be by self or by can improving the quality of product with the reciprocation of non-meat albumen, but not meat albumen has improved protein gel under the reaction that TGase participates in, finally improve the quality of product.
(7) drying: reacted low fat chicken meat sausage is hung in the baking oven, made its dry 50min under 60 ℃ of temperature;
Reacted low fat health care chicken meat sausage is hung in the drying machine, made its dry 50min under 60 ℃ of temperature, make casing dry tack free, smooth, hand is touched does not have sticking wet sensation.In the dry run, the intestines body be stirred reversing of position.
(8) boiling: water temperature remains on 85 ℃, when the center temperature reaches more than 72 ℃, and insulation 1min.
The purpose of boiling is the protein coagulating that makes in the chicken, and the part collagenous fibres are transformed into gelatin, forms the pliable and tough intestines filling of fine structure.Be easy to digestion, produce volatilization fragrance, kill the condition pathogen (68～72 ℃) in the intestines filling, the activity of destructive enzyme.When the central temperature for the treatment of intestines reaches 72 ℃, insulation 1min.
(9) precooling: cold water spray 5～15min, the central temperature of product is reached below 35 ℃, then 0～4 ℃ freezer precooling, the central temperature of product is further dropped to below 12 ℃.
After boiling is intact, product is sprayed with cold water, in 5～15min, make central temperature drop to 35 ℃.And then pass through 0～4 ℃ freezer, the product center temperature is reached below 12 ℃.Cooling fast is to reduce the variation of product quality as far as possible.
(10) vacuum packaging
With the product vacuum packaging, to increase the shelf-life of product.4 every bag.
(11) singly freeze warehouse-in.
Claims (7)
1. one kind is utilized compound hydrophilic gel and cock skin to replace the fatty low fat health care chicken meat sausage for preparing, it is characterized in that: described chicken meat sausage is a primary raw material with chicken and cock skin, auxiliary material comprises TGase, compound hydrophilic gel, composite phosphate, soybean protein isolate, and preparation section comprises: pickle, the preliminary treatment of the preliminary treatment of enzyme liquid, hydrophilic gel, cut mix, bowel lavage exhaust, reaction, drying, boiling operation.
2. the low fat health care chicken meat sausage that utilizes compound hydrophilic gel and cock skin to replace the fat preparation according to claim 1, it is characterized in that: the raw material of described chicken meat sausage comprises, according to percetage by weight: TGase 0.2～0.6%, cock skin 4～10%, compound hydrophilic gel 0.2～0.6%, composite phosphate 0.1～0.4%, soybean protein isolate 1.5～5%, all the other are chicken, and the percetage by weight summation of described each raw material is 100%.
3. the low fat health care chicken meat sausage that utilizes compound hydrophilic gel and cock skin to replace the fat preparation according to claim 2, it is characterized in that: described compound hydrophilic gel raw material is: konjaku powder, xanthans and carragheen, described konjaku powder: xanthans: the weight ratio of carragheen is 5: 1: 3.
4. the low fat health care chicken meat sausage that utilizes compound hydrophilic gel and cock skin to replace the fat preparation according to claim 2 is characterized in that: described composite phosphate is sodium pyrophosphate and sodium phosphate trimer according to sodium pyrophosphate: the sodium phosphate trimer weight ratio is to mix in 3: 2～5: 1.
5. the preparation method as claim 1,2,3 or 4 described low fat health care chicken meat sausages is characterized in that: take by weighing each raw material according to described raw material proportioning; Preparation section is as follows:
(1) pickles: add composite phosphate after chicken thaws and rubs and under 0～5 ℃ of condition, pickle 12～24h;
(2) enzyme liquid preliminary treatment: TGase is soluble in water, standby;
(3) to the preliminary treatment of hydrophilic gel: compound hydrophilic gel mixes according to proportioning, and is soluble in water or do not need water-solublely, directly mixes, standby;
(4) cut and mix: the meat material that step (1) is pickled, the TGase that step (2) is handled well, compound hydrophilic gel, cock skin and soybean protein isolate that step (3) is handled well are put into cutmixer and are cut and mix;
(5) bowel lavage exhaust;
(6) reaction: the low fat chicken meat sausage that will record is put into insulating box, makes them under 40～50 ℃ of temperature, reaction 1～2h;
(7) drying: the reacted low fat chicken meat sausage of step (6) is hung in the baking oven, made its dry 30～60min under 50～70 ℃ of temperature;
(8) boiling: the dried low fat chicken meat sausage of step (7) is carried out boiling, and water temperature remains on 70～90 ℃, and when the center temperature reached more than 72 ℃, insulation 1min was prepared into described low fat chicken meat sausage.
6. the preparation method of low fat health care chicken meat sausage according to claim 5, it is characterized in that: the concrete operations of described step (4) are: meat material, cock skin that adding is pickled are cut at a slow speed and are mixed 30～60s, adding enzyme liquid is cut fast and is mixed 30～90s, the adding soybean protein isolate is cut fast and is mixed 30～60s, the adding compound hydrophilic gel is cut fast and is mixed 30～60s, cut mix during, constantly add trash ice or frozen water, described trash ice or frozen water addition are 25%～35% of cock skin meat material weight; Described whole cutting mixed operation and finished with interior at 10min.
7. the preparation method of low fat health care chicken meat sausage according to claim 5, it is characterized in that: the low fat chicken meat sausage process precooling after described step (8) boiling: cold water spray 5～15min, the central temperature of product is reached below 35 ℃, 0～4 ℃ freezer precooling, make the central temperature of product further drop to below 12 ℃, singly freeze the warehouse-in preservation after the vacuum packaging then.
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| CN101849684A (en) * | 2010-07-05 | 2010-10-06 | 福州大学 | Novel crystal chicken sausage and preparation method thereof |
| CN102028242A (en) * | 2010-11-23 | 2011-04-27 | 河南工业大学 | Preparation method for improving elasticity of paste mixture of chicken bone paste and beef |
| CN102813233A (en) * | 2012-09-07 | 2012-12-12 | 上海应用技术学院 | Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof |
| CN103315323A (en) * | 2013-06-14 | 2013-09-25 | 四川农业大学 | Preparation method of luncheon duck meat with pickled pepper flavor |
| CN103315323B (en) * | 2013-06-14 | 2015-05-20 | 四川农业大学 | Preparation method of luncheon duck meat with pickled pepper flavor |
| CN104938642A (en) * | 2015-06-04 | 2015-09-30 | 河南省科瑞食品技术有限公司 | Method for preparing brittle vegetarian sausages by using isolated soy proteins |
| CN104904871A (en) * | 2015-06-04 | 2015-09-16 | 河南省科瑞食品技术有限公司 | Method for manufacturing prosage by adopting soy isolate protein |
| CN104938642B (en) * | 2015-06-04 | 2018-06-08 | 河南省科瑞食品技术有限公司 | A kind of method that the crisp intestines of element are prepared using soybean protein isolate |
| CN104904871B (en) * | 2015-06-04 | 2018-06-08 | 河南省科瑞食品技术有限公司 | A kind of method that vegetarian sausage is prepared using soybean protein isolate |
| CN106174437A (en) * | 2016-07-19 | 2016-12-07 | 郑州容大食品有限公司 | A kind of emulsifing thickener for the improvement of Corium Gallus domesticus product quality, preparation method and application |
| CN107455684A (en) * | 2017-09-29 | 2017-12-12 | 山东禹王生态食业有限公司 | A kind of breakfast sausage and preparation method thereof |
| CN109430731A (en) * | 2018-10-31 | 2019-03-08 | 河北农业大学 | A kind of formula and processing technology of high-quality meat mincing recombination mutton dried meat |
| CN114651946A (en) * | 2022-02-25 | 2022-06-24 | 临沂金锣文瑞食品有限公司 | Method for producing crystal skin frozen sausage by chopping and mixing at low temperature |
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| CN101595998B (en) | 2011-09-21 |
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