CN102150885A - Low sodium salt ham sausage and preparation method thereof - Google Patents
Low sodium salt ham sausage and preparation method thereof Download PDFInfo
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- CN102150885A CN102150885A CN2011100312194A CN201110031219A CN102150885A CN 102150885 A CN102150885 A CN 102150885A CN 2011100312194 A CN2011100312194 A CN 2011100312194A CN 201110031219 A CN201110031219 A CN 201110031219A CN 102150885 A CN102150885 A CN 102150885A
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- ham sausage
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- cardia salt
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Abstract
The invention discloses a low sodium salt ham sausage and a preparation method thereof. The low sodium salt ham sausage is prepared from pork, starch, soy protein isolate, carrageenan, glutamine transaminage, sodium erythorbate, low sodium salt, seasoning, spices, a chromophoric reagent and water. The preparation method comprises the following steps: stirring and mixing the pork, the starch, the carrageenan, the sodium erythorbate, the low sodium salt, the seasoning, the spices and the chromophoric reagent; adding the soy protein isolate and the glutamine transaminage, chopping and mixing; adding water while chopping and mixing; filling the mixture into casing, and cooking; and cooling and storing. The prepared finished product has remarkably reduced content of sodium salt, and does not contain phosphate in favor of human health, thereby being a healthy product suitable for the hypertension crowd.
Description
Technical field:
The invention belongs to food processing technology field, be specifically related to the process technology of instant ham sausage, particularly a kind of ham sausage that reduces sodium salt content and preparation method thereof.
Background technology:
Along with the raising of people's living standard, the angiocardiopathy illness rate significantly increases, and massive epidemiology investigation shows that long-term high-sodium diet can make blood pressure raise, and takes in sodium salt too much and also can influence the effect of depressor, increases amount of drug.According to one's analysis, people about 30% edible salt intake is from meat products, therefore, under the situation that common people's health perception constantly strengthens, occurs in succession about the research and the report of less salt healthy food (comprising the less salt meat products).Chinese patent (CN1403018) discloses a kind of plum dish less salt and instant processing technology, after it is characterized in that adopting the plum dish rapid aging of salt 8%-18%, with osmosis or the desalination of ionic dissociation method to salt content at 1%-8%, again with CaCl
2Embrittlement solution is cut into granular plum dish to Mei Caihuo protects crisp processed, has satisfied the demand of market to less salt plum dish and instant plum dish.Chinese patent (CN101243861) disclose a kind of increase salty, increase aquatic foods, the low functional purpose compound flavour enhancer of sodium, it is primary raw material with the Cardia Salt, add one or more on this basis and have the function nutrition element that improves freshness and salinity mouthfeel, thereby make its intake that becomes a kind of effective reduction salt (NaCl), have obvious seasoning effect, trophic function purpose compound flavour enhancer.Chinese patent (CN1437887) discloses a kind of ocean fish of pickling, and it mainly adopts low-salt pickled, and the scientific method of low temperature drying is made, and compares with the product that traditional high salt method of pickling is made, and it is good to have mouthfeel, advantages such as good refreshing effect, and good for health.Chinese patent (CN1091609) discloses a kind of less salt tenderization boiled salted duck manufacture craft, and mainly the complex salt that mixes with 90% table salt, 3.5%-6.5% potassium sorbate, 3.5%-6.5% sodium pyrophosphate is smeared the duck body that salts down and obtained low product salt.Chinese patent (CN101606722) discloses a kind of low-salt dried poultry snack product, and it adopts the sodium salt of the alternative traditional single use of the compound salt of potassium, sodium, calcium of food-grade, under the prerequisite that keeps the original quality of meat products, reduces the sodium salt content in the product.
In sum, though occurred some less salt meat products, do not see the report of relevant less salt ham sausage product.Ham sausage is as one of topmost meat products, welcome by consumers in general, its conventional formulation is based on livestock and poultry meat, starch, non-meat albumen (as soybean protein), common salt, water, phosphate and anticorrisive agent etc., do not meet the demand of hyperpietic to the Cardia Salt meat products, and human body is too much taken in phosphate can reduce the calcium absorption, thereby causes body calcium phosphorus unbalance, causes disease, be unfavorable for health, therefore in meat products, should reduce phosphatic use.Glutamine transaminage (TGase) is a kind of transferase of catalyzing acyl transfer reaction; it can make between protein-protein, the protein-amino acid cross-linking reaction takes place; thereby change the 26S Proteasome Structure and Function character of protein, give distinctive matter structure of food protein and mouthfeel.Therefore, the present invention adopts with intimate other salts of NaCl and substitutes or the alternative common salt of part, and with the alternative phosphate of glutamine transaminage, make the Cardia Salt ham sausage according to common ham sausage processing technology, can satisfy the demand of Hypertensive Population, have wide market prospects and using value the Cardia Salt meat products.
Summary of the invention:
The objective of the invention is to have the high shortcoming of ham sausage salinity now, and less salt ham sausage with alimentary health-care function and preparation method thereof is provided in order to overcome.
Purpose of the present invention can realize by following technical proposals:
The invention discloses a kind of Cardia Salt ham sausage, it is made by following raw materials by weight percent:
Raw material weight percentage (%)
Lean pork 50-65
Fat 6-9
Cornstarch 3-10
Soybean protein isolate 1-4
Glutamine transaminage (enzyme activity 100U/g) 0.15-0.35
Natrium nitrosum 0.003-0.012
Sodium isoascorbate 0.02-0.05
Potassium sorbate 0.05-0.12
Carragheen 0.2-0.5
Cardia Salt 1-3
Flavoring 2-3
Spice 1-2
Water 15-28
According to technical scheme of the present invention, described a kind of ham sausage that reduces sodium salt content is preparation like this:
A: raw meat through cleaning, finishing after meat grinder is twisted into meat stuffing;
B: meat stuffing and Cardia Salt, cornstarch, carragheen, flavoring, spice, sodium isoascorbate, natrium nitrosum, potassium sorbate mix;
C: the meat stuffing after will mixing places cutmixer, and adds soybean protein isolate and glutamine transaminage, cuts and mixes, and the limit is cut and mixed limit adding frozen water;
D: use the plastic casing bowel lavage;
Constant temperature is 1 hour in the e:40 ℃ of water-bath;
F: high temperature (121 ℃) or low temperature (in 100 ℃) boiling sterilization, cooling refrigeration.
Described Cardia Salt is formed by accounting for NaCl that percentage by weight is 65%-80% and the KCl of 20%-35%, described glutamine transaminage enzyme activity is to use and unit of account with 100U/g, when enzyme activity was below or above 100U/g, its consumption was done corresponding the conversion.
Described flavoring comprises monosodium glutamate and chickens' extract.
Described spice comprises ginger and garlic and Chinese prickly ash and anistree and fennel and cassia bark and chilli powder and pepper powder.
The beneficial effect that the present invention has:
1. do not adopt common salt compounded of iodine in the manufacturing process of ham sausage, and adopt Cardia Salt to add in the ham sausage, and to compare with the traditional ham intestines, the content of sodium element reduces in the ham sausage, improved the content of potassium element, more can satisfy the demand of hypertensive patient the low high potassium meat products of sodium.
2. adopt glutamine transaminage replacing whole phosphate in the ham sausage manufacturing process, eliminated the potential hazard of phosphate human body.
3. the glutamine transaminage that adds in the ham sausage is interior and intermolecular crosslinked by the catalytic proteins molecule, has strengthened the gelation and the emulsibility of product, thereby has strengthened the yield rate and the viscoplasticity of ham sausage, fine quality and the local flavor that has kept ham sausage.
The specific embodiment:
Embodiment 1:
Cardia Salt 2.5kg, flavoring 2kg, spice 1kg, water 22kg that lean pork 55kg, fatty 6kg, cornstarch 8kg, soybean protein isolate 2.8kg, glutamine transaminage (enzyme activity is 100U/g) 0.20kg, natrium nitrosum 0.005kg, sodium isoascorbate 0.035kg, potassium sorbate 0.1kg, carragheen 0.36kg, 65% NaCl and 35% KCl form.
The preparation method:
Lean pork and fat through cleaning, finishing after meat grinder is twisted into meat stuffing;
2. meat stuffing and Cardia Salt, cornstarch, carragheen, flavoring, spice, sodium isoascorbate, natrium nitrosum, potassium sorbate mix;
3. the meat stuffing after will mixing places cutmixer, and adds soybean protein isolate and glutamine transaminage, cuts and mixes, and the limit is cut and mixed limit adding frozen water, makes the meat stuffing temperature be no more than 15 ℃;
4. will cut the meat gruel of mixing and pour in the plastic casing, the sealing two ends knotting with sausage filler;
5. the semi-finished product with gained were incubated placement after 1 hour in 40 ℃ of water-baths, placed boiling water boiling 15-30min again, made central temperature reach 72 ℃, made the Cardia Salt ham sausage through cooling.
Embodiment 2:
Cardia Salt 2.5kg, flavoring 2.6kg, spice 1kg, water 24kg that lean pork 50kg, lipase 37 kg, cornstarch 8kg, soybean protein isolate 4kg, glutamine transaminage (enzyme activity is 100U/g) 0.30kg, natrium nitrosum 0.01kg, sodium isoascorbate 0.035kg, potassium sorbate 0.12kg, carragheen 0.435kg, 70% NaCl and 30% KCl form.
The preparation method:
Lean pork and fat through cleaning, finishing after meat grinder is twisted into meat stuffing;
2. meat stuffing and Cardia Salt, cornstarch, carragheen, flavoring, spice, sodium isoascorbate, natrium nitrosum, potassium sorbate mix;
3. the meat stuffing after will mixing places cutmixer, and adds soybean protein isolate and glutamine transaminage, cuts and mixes, and the limit is cut and mixed limit adding frozen water, makes the meat stuffing temperature be no more than 15 ℃;
4. will cut the meat gruel of mixing and pour in the plastic casing, the sealing two ends knotting with sausage filler;
5. the semi-finished product with gained were incubated placement after 1 hour in 40 ℃ of water-baths, placed boiling water boiling 15-30min again, made central temperature reach 72 ℃, made the Cardia Salt ham sausage through cooling.
Embodiment 3:
Cardia Salt 2.3kg, flavoring 2kg, spice 1kg, water 16kg that lean pork 65kg, lipase 37 kg, cornstarch 3kg, soybean protein isolate 3kg, glutamine transaminage (enzyme activity is 100U/g) 0.26kg, natrium nitrosum 0.01kg, sodium isoascorbate 0.03kg, potassium sorbate 0.10kg, carragheen 0.3kg, 68% NaCl and 32% KCl form.
The preparation method:
Lean pork and fat through cleaning, finishing after meat grinder is twisted into meat stuffing;
2. meat stuffing and Cardia Salt, cornstarch, carragheen, flavoring, spice, sodium isoascorbate, natrium nitrosum, potassium sorbate mix;
3. the meat stuffing after will mixing places cutmixer, and adds soybean protein isolate and glutamine transaminage, cuts and mixes, and the limit is cut and mixed limit adding frozen water, makes the meat stuffing temperature be no more than 15 ℃;
4. will cut the meat gruel of mixing and pour in the plastic casing, the sealing two ends knotting with sausage filler;
5. the semi-finished product with gained were incubated placement after 1 hour in 40 ℃ of water-baths, placed boiling water boiling 15-30min again, made central temperature reach 72 ℃, made the Cardia Salt ham sausage through cooling.The invention discloses a kind of low sodium ham sausage and preparation method thereof, described Cardia Salt ham sausage is to be made by pork, starch, soybean protein isolate, carragheen, glutamine transaminage, sodium isoascorbate, Cardia Salt, flavoring, spice, colour former and water.Its preparation method is: get pork, starch, carragheen, sodium isoascorbate, Cardia Salt, flavoring, spice, colour former and mix, add again soybean protein isolate and and glutamine transaminage cut and mix, the limit adds the waterside cuts and mixes, and the bowel lavage boiling, is preserved at cooling.Prepared finished product not only sodium salt content obviously reduces, and does not use phosphate, helps health, is a kind of health-oriented products that are suitable for Hypertensive Population.
Claims (3)
1. Cardia Salt ham sausage is characterized in that it is made by following raw materials by weight percent:
Raw material weight percentage (%)
Lean pork 50-65
Fat 6-9
Cornstarch 3-10
Soybean protein isolate 1-4
Glutamine transaminage (enzyme activity 100U/g) 0.15-0.35
Natrium nitrosum 0.003-0.012
Sodium isoascorbate 0.02-0.05
Potassium sorbate 0.05-0.12
Carragheen 0.2-0.5
Cardia Salt 1-3
Flavoring 2-3
Spice 1-2
Water 15-28
2. realize the preparation method of claims 1 described Cardia Salt ham sausage, it is characterized in that it may further comprise the steps:
A: raw meat and fat through cleaning, finishing after meat grinder is twisted into meat stuffing;
B: meat stuffing and Cardia Salt, cornstarch, carragheen, flavoring, spice, sodium isoascorbate, natrium nitrosum, potassium sorbate mix;
C: the meat stuffing after will mixing places cutmixer, and adds soybean protein isolate and glutamine transaminage, cuts and mixes, and the limit is cut and mixed limit adding frozen water;
D: use the plastic casing bowel lavage;
Constant temperature is 1 hour in the e:40 ℃ of water-bath;
F: high temperature (121 ℃) or low temperature (in 100 ℃) boiling sterilization, cooling is preserved.
3. according to claims 1 described a kind of Cardia Salt ham sausage, described Cardia Salt is formed by accounting for NaCl that percentage by weight is 65%-80% and the KCl of 20%-35%, and described glutamine transaminage enzyme activity is 100U/g.
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| CN102150885B CN102150885B (en) | 2013-03-13 |
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| CN102648732A (en) * | 2012-04-21 | 2012-08-29 | 河南众品食业股份有限公司 | Preparation method for meat product granulin |
| CN102783665A (en) * | 2012-08-29 | 2012-11-21 | 江西国鸿集团股份有限公司 | Manufacturing method of low-sodium-salt sausages |
| CN103230048A (en) * | 2013-05-08 | 2013-08-07 | 南京农业大学 | Preparation method of Western-style compressed duck soup ham |
| CN103300406A (en) * | 2013-05-30 | 2013-09-18 | 武汉轻工大学 | Low-sodium-salt tartary buckwheat composite meat sausage and preparation method thereof |
| CN103478752A (en) * | 2013-10-12 | 2014-01-01 | 武汉轻工大学 | Preparation method for low-sodium-salt spiced beef leisure food |
| CN104000156A (en) * | 2014-05-05 | 2014-08-27 | 武汉轻工大学 | Low-salt marinade for duck necks, and preparation method and application thereof |
| CN104223176A (en) * | 2014-09-19 | 2014-12-24 | 合肥工业大学 | Low-sodium and low-phosphate meat product |
| CN105341753A (en) * | 2015-12-02 | 2016-02-24 | 河南伊赛牛肉股份有限公司 | Regulating multi-layer beef pie processing method |
| CN105433276A (en) * | 2015-12-02 | 2016-03-30 | 河南伊赛牛肉股份有限公司 | Producing method of charcoal-grilled mille-feuille beef pie |
| CN107048238A (en) * | 2017-04-24 | 2017-08-18 | 福建华立食品有限公司 | Compound cod intestines and preparation method thereof |
| CN108719836A (en) * | 2018-05-25 | 2018-11-02 | 大连金百味食品有限公司 | A kind of ham sausage and its processing technology |
| JP2020191817A (en) * | 2019-05-28 | 2020-12-03 | 味の素株式会社 | Method for producing processed livestock meat food shortened in salting time |
| CN113331358A (en) * | 2021-06-21 | 2021-09-03 | 河南农业大学 | Low-salt beef sausage suitable for special people and preparation method thereof |
| CN114376159A (en) * | 2022-02-07 | 2022-04-22 | 合肥工业大学 | Low-sodium phosphate-free fluid meat product and processing method thereof |
| CN114391633A (en) * | 2022-01-12 | 2022-04-26 | 武汉轻工大学 | Sausage and preparation method thereof |
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2011
- 2011-01-28 CN CN2011100312194A patent/CN102150885B/en active Active
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| 《中国食品添加剂》 20091231 刘汉灵等 高效谷氨酰胺转胺酶在火腿肠加工中的应用研究 第186到189页 1－3 , 第S1期 * |
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| CN102648732A (en) * | 2012-04-21 | 2012-08-29 | 河南众品食业股份有限公司 | Preparation method for meat product granulin |
| CN102783665A (en) * | 2012-08-29 | 2012-11-21 | 江西国鸿集团股份有限公司 | Manufacturing method of low-sodium-salt sausages |
| CN103230048A (en) * | 2013-05-08 | 2013-08-07 | 南京农业大学 | Preparation method of Western-style compressed duck soup ham |
| CN103300406A (en) * | 2013-05-30 | 2013-09-18 | 武汉轻工大学 | Low-sodium-salt tartary buckwheat composite meat sausage and preparation method thereof |
| CN103478752A (en) * | 2013-10-12 | 2014-01-01 | 武汉轻工大学 | Preparation method for low-sodium-salt spiced beef leisure food |
| CN104000156A (en) * | 2014-05-05 | 2014-08-27 | 武汉轻工大学 | Low-salt marinade for duck necks, and preparation method and application thereof |
| CN104000156B (en) * | 2014-05-05 | 2015-10-28 | 武汉轻工大学 | A kind of less salt duck neck halogen material soup and preparation method thereof and application |
| CN104223176A (en) * | 2014-09-19 | 2014-12-24 | 合肥工业大学 | Low-sodium and low-phosphate meat product |
| CN105341753A (en) * | 2015-12-02 | 2016-02-24 | 河南伊赛牛肉股份有限公司 | Regulating multi-layer beef pie processing method |
| CN105433276A (en) * | 2015-12-02 | 2016-03-30 | 河南伊赛牛肉股份有限公司 | Producing method of charcoal-grilled mille-feuille beef pie |
| CN107048238A (en) * | 2017-04-24 | 2017-08-18 | 福建华立食品有限公司 | Compound cod intestines and preparation method thereof |
| CN108719836A (en) * | 2018-05-25 | 2018-11-02 | 大连金百味食品有限公司 | A kind of ham sausage and its processing technology |
| JP2020191817A (en) * | 2019-05-28 | 2020-12-03 | 味の素株式会社 | Method for producing processed livestock meat food shortened in salting time |
| JP7326877B2 (en) | 2019-05-28 | 2023-08-16 | 味の素株式会社 | Process for producing meat processed food with reduced salting time |
| CN113331358A (en) * | 2021-06-21 | 2021-09-03 | 河南农业大学 | Low-salt beef sausage suitable for special people and preparation method thereof |
| CN114391633A (en) * | 2022-01-12 | 2022-04-26 | 武汉轻工大学 | Sausage and preparation method thereof |
| CN114376159A (en) * | 2022-02-07 | 2022-04-22 | 合肥工业大学 | Low-sodium phosphate-free fluid meat product and processing method thereof |
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Address after: 430023 No. 68 Xuefu South Road, Changqing Garden, Hankou, Wuhan, Hubei. Patentee after: WUHAN POLYTECHNIC University Address before: 430023, No. 1, Central West Road, Changqing Garden, Wuhan, Hubei, Hankou Patentee before: Wuhan Polytechnic University |
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Effective date of registration: 20211123 Address after: 2736 Jinluo Science Park, Bancheng Town, Lanshan District, Linyi City, Shandong Province Patentee after: LINYI JINLUO WENRUI FOOD Co.,Ltd. Address before: 430023 No. 68 Xuefu South Road, Changqing Garden, Hankou, Wuhan, Hubei. Patentee before: WUHAN POLYTECHNIC University |