CN102178277A - Method for preparing ultrahigh pressure low-salt weever sausage - Google Patents
Method for preparing ultrahigh pressure low-salt weever sausage Download PDFInfo
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- CN102178277A CN102178277A CN2011100933132A CN201110093313A CN102178277A CN 102178277 A CN102178277 A CN 102178277A CN 2011100933132 A CN2011100933132 A CN 2011100933132A CN 201110093313 A CN201110093313 A CN 201110093313A CN 102178277 A CN102178277 A CN 102178277A
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Abstract
The invention relates to a method for producing low-salt fish meat sausage by utilizing an ultrahigh pressure technology, belonging to the technical field of food science. In the invention, Seabass is taken as the main raw material, auxiliary materials such as edible salt, white granulated sugar, monosodium glutamate, white pepper powder, ginger powder and yellow wine are added, under the combined action of ultrahigh pressure (300-400MPa) and low and medium temperature (50 plus or minus 10 DEG C), novel fish meat sausage with good flavour and nutritive value is produced. The fish meat sausage produced by the invention is subjected to combined treatment under the conditions of ultrahigh pressure and low and medium temperature, the original flavour and nutritive value of the fish meat are remained, and the water-retaining property, the elasticity and the tenderness of the sausage are greatly improved; besides, the sausage has low salt content, thereby being beneficial to human health.
Description
Technical field
The present invention relates to a kind of method of utilizing superhigh pressure technique to produce the less salt fish meat sausage, belong to technical field of food science.
Background technology
Along with the raising of The development in society and economy and safety and Health consciousness, the consumer has higher requirement to the quality of meat and meat products, as safe, instant, maintenance is natural flavour mountaineous and good appearance, do not contain anticorrisive agent etc.The traditional food process technology can not satisfy demands of social development gradually, and some new technologies of an urgent demand are introduced food processing industry.
Superhigh pressure technique is meant food is sealed in the high voltage bearing elastic container, is the medium that transmits pressure with the fluid, applies high static pressure, and keeps a period of time to change a kind of process technology of food physicochemical characteristic and chemical reaction velocity.It is a kind of novel non-hot-working means, is described as " one of the world today's ten big hard-core technologies ", and ultra high pressure treatment is a pure physical process substantially, has following characteristics (1) and better keeps former local flavor of food (color) and natural nutrition thing; (2) moment compression, even action, time weak point, handling safety and energy consumption are low; (3) pollution is few, no chemical addition agent; (4) by tissue degeneratiaon, obtain new rerum natura food; (5) different function influence different in kinds of pressure etc.
Super high pressure food is really paid close attention to by people only had only for two more than ten years, and in April, 1991, first kind of super high pressure food (jam) appears on the market in Japan, caused that the whole nation causes a sensation, and was described as " 21 century food ".1992, the Fujichiku company of Japan developed the technology of HIGH PRESSURE TREATMENT green ham.Hereafter, the application study of high pressure in meat packing caused that people study interest greatly.Utilize the super-pressure process technology can change the structure and the character of protein molecule, space structure, dissolubility, emulsifying property and the gelling properties of protein are changed, simultaneously can improve the quality of processing meat product (as changing its color and luster, tender degree, water-retaining property, prolong effects such as meat products shelf-life), be current food processing new highlight, receive researcher and meat production person's concern deeply.
Perch is that fat section perch belongs to, and China is coastal all to produce, and more with the Huanghai Sea, the Bohai Sea, fishing season is spring, Qiu Liangji, and be the best fishing period 10 annual～November.The perch fish length is and flat-sided, and general body is grown 30～40cm, body weight 400～1000g, and its fine and tender taste, meat flavour deliciousness are of high nutritive value, and have medical value, have become one of famous and precious economic fish.100 kilocalories of per 100 gram perch heat content, protein 18.6 grams, fat 3.4 grams, carbohydrate 0.4 gram is gone back the abundant mineral matter element of content in addition.The gill of perch, meat all can be used as medicine, and its gill nature and flavor are sweet, flat, and relieving cough and reducing sputum effect is arranged. and can be in order to the treatment infantile pertussis; Its meat nature and flavor are sweet, warm, and the effect of strengthening the spleen and replenishing qi is arranged, disease such as be usually used in treating chronic stomachache, splenasthenic diarrhea, infantile malnutrition, indigestion, become thin.Perch also can be controlled diseases such as the few breast of fetal irritability, postpartum.Ready-to-be mother and postpartum women are eaten perch and had not only been mended body, but also can not cause overnutrition and cause fat, and are that body-building is enriched blood, the good merchantable brand of strengthening the spleen and replenishing qi and beneficial body Ankang.In addition, also have more copper in the perch blood, copper can be kept neural normal function and participate in the function performance of the key enzyme of number of substances metabolism, and people's edible perch that copper lacks is replenished.
China is resource big country, but the super high pressure food listing is not arranged as yet, therefore, develops a kind of super high pressure food and urgently can not treat.
The meat products of low fat, less salt, low temperature belongs to healthy meat products, is a developing direction of meat products.Commercially available sausage process is simple heat treatment process, can cause the variation of some loss of nutritive components and local flavor, and energy consumption is higher, and simultaneously, common sausage need improve higher relatively salt content and prolong its shelf life.Superhigh pressure technique can prolong the shelf-life of meat products as a kind of cold sterilization technology, reduces the use of food preservative, helps the making of less salt sausage.This patent utilize the ultra high pressure treatment technology and low, in warm collaborative processing less salt perch sausage, start novel meat products, fill up the blank of new and high technology processed fish meat sausage on China processing of aquatic products market, make the food new and high technology obtain good application.
Summary of the invention
The objective of the invention is to utilize superhigh pressure technique to produce less salt perch sausage, remedy the blank of China's superhigh pressure technique in field of meat product processing.
Technical scheme of the present invention is summarized as follows:
(1) preliminary treatment of raw meat: the orange rock-fiss dephosphorization after will thawing, remove the peel, go internal organ, go connective tissue and deburring etc., guarantee meat raw material free from admixture, the deduction and exemption treatment process.
(2) burst in the arena: will oppress the empty 5min of arena earlier, and add salt again and beat routed 10min, and add flavouring at last and beat the 10min that bursts.
(3) pressure and temperature are handled sausage jointly: utilize the pressure treatment 5-10min of 100-600Mpa after the bowel lavage, then in 10-100 ℃ of heat treated 10min.
(4) cooling: the product after will boiling places cold water to cool off, and makes its temperature reduce to room temperature, and 4 ℃ store and sell then.
The used various components in proportions (heavily is 100% in meat gruel) of the present invention are: salt 1-2%, white granulated sugar 2-3%, monosodium glutamate 0.2%, white pepper powder 0.05-0.1%, ginger powder 0.5-1%, yellow rice wine or water 6.25%; Beat the process of bursting and adopt cutmixer, can shorten and beat the time of bursting; Beating the temperature of bursting is to carry out in 4 ℃, guarantees that raw meat is fresh.
Described step (3) is preferably: utilize the pressure treatment 5-10min of 300-400Mpa after the bowel lavage, then in 50 ± 10 ℃ of heat treated 10min.
Compare with existing production technology, the perch sausage of handling by super-pressure and low, middle temperature has following characteristics:
(1) the fish meat sausage salt content of this method production is low, helps human health;
(2) this product has stronger water-retaining property, and tender degree is improved simultaneously;
(3) by ultra high pressure treatment, improved the color and luster of sausage, improved the elasticity of sausage, help the rotten gel that forms of fish;
(4) handle under cryogenic conditions, the fish meat sausage of being produced can keep its original local flavor.
The main technical standards of product of the present invention:
(1) characteristic index
Outward appearance: filling is full, flawless, sealing two ends good and the ligation position does not have content and adheres to length thickness basically identical;
Color and luster: white;
The sense of taste: the delicate flavour of the fresh flesh of fish is arranged, free from extraneous odour.
(2) physical and chemical index
Aw＜0.94；
pH＜0.6；
VBN≤25mg/100g the flesh of fish;
Mda content≤5mg/kg the flesh of fish.
(3) microbiological indicator
Total plate count≤30000cfu/g;
Coliform≤30MPN/100g;
Pathogenic bacteria do not detect.
Description of drawings
Fig. 1 utilizes super-pressure to produce the process chart of less salt perch sausage.
Concrete case study on implementation
Below with concrete case study on implementation technical scheme of the present invention is described, but protection scope of the present invention is not limited thereto.
Example one
1. the orange rock-fiss dephosphorization after will thawing, remove the peel, go internal organ, go connective tissue and deburring etc.
2. will oppress sky and beat 5min, the salt that adds 1-2% is then beaten the 10min that bursts, and adds 2% white granulated sugar, 0.2% monosodium glutamate, 0.05% white pepper powder, 0.5% ginger powder, the routed 10min in 6.25% water arena at last.
3. will beat the good fish gruel of bursting and pour in the casing sealing.
4. apply the pressure treatment 10min of 300Mpa, then in 50 ℃ of heat treated 10min.
5. the product after will boiling places cold water to cool off, and makes its temperature reduce to room temperature, then 4 ℃ of storages.
After testing: the filling of gained perch sausage appearance is full, flawless, sealing two ends good and the ligation position does not have content and adheres to length thickness basically identical; Be the delicate flavour that white has the fresh flesh of fish, the expensive goods of free from extraneous odour.Through bimestrial storage time, its VBN content is the 18mg/100g flesh of fish, and mda content is the 2.65mg/kg flesh of fish, and flora adds up to 5000cfu/g, and coliform and pathogenic bacteria all do not detect.
Example two
1. the orange rock-fiss dephosphorization after will thawing, remove the peel, go internal organ, go connective tissue and deburring etc.
2. will oppress sky and beat 5min, the salt that adds 1-2% is then beaten the 10min that bursts, and adds 3% white granulated sugar, 0.2% monosodium glutamate, 0.1% white pepper powder, 1.8-2% ginger juice, the routed 10min in 6.25% yellow rice wine arena at last.
3. will beat the good fish gruel of bursting and pour in the casing sealing.
4. apply the pressure treatment 5min of 400Mpa, then in 60 ℃ of heat treated 10min.
5. the product after will boiling places cold water to cool off, and makes its temperature reduce to room temperature, then 4 ℃ of storages.
After testing: the filling of gained perch sausage appearance is full, flawless, sealing two ends good and the ligation position does not have content and adheres to length thickness basically identical; Be the delicate flavour that white has the fresh flesh of fish, the expensive goods of free from extraneous odour.Through bimestrial storage time, its VBN content is the 12mg/100g flesh of fish, and mda content is the 2.23mg/kg flesh of fish, and flora adds up to 36000cfu/g, and coliform and pathogenic bacteria all do not detect.
Claims (5)
1. the preparation method of super-pressure less salt perch sausage, its feature mainly comprises as follows:
(1) preliminary treatment of raw meat: the orange rock-fiss dephosphorization after will thawing, remove the peel, go internal organ, go connective tissue and deburring etc., guarantee meat raw material free from admixture, the deduction and exemption treatment process.
(2) burst in the arena: will oppress the empty 5min of arena earlier, and add salt again and beat routed 10min, and add flavouring at last and beat the 10min that bursts.
(3) pressure and temperature are handled sausage jointly: utilize the pressure treatment 5-10min of 100-600Mpa after the bowel lavage, then in 10-100 ℃ of heat treated 10min.
(4) cooling: the product after will boiling places cold water to cool off, and makes its temperature reduce to room temperature, and 4 ℃ store and sell then.
2. require the preparation method of described super-pressure less salt perch sausage according to right 1, it is characterized in that: will oppress the empty 5min of arena earlier, the salt that adds 1-2% is again beaten the 10min that bursts, and adds 2-3% white granulated sugar, 0.2% monosodium glutamate, 0.05-0.1% white pepper powder, 0.5-1% ginger powder, 6.25% yellow rice wine or water at last and beats the 10min that bursts.The consumer takes in a spot of salt, helps healthy.
3. require the preparation method of described super-pressure less salt perch sausage according to right 1, it is characterized in that: beat the process of bursting and adopt cutmixer to carry out, can shorten and beat the time of bursting.
4. require the preparation method of described super-pressure less salt perch sausage according to right 1, it is characterized in that: temperature is carried out in 4 ℃ when beat bursting, and can guarantee that raw meat is fresh.
5. require the preparation method of described super-pressure less salt perch sausage according to right 1, it is characterized in that using after described step (3) bowel lavage pressure treatment 5-10min of 300-400Mpa, then in 50 ± 10 ℃ of heat treated 10min.
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Cited By (12)
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| CN103478743A (en) * | 2013-09-09 | 2014-01-01 | 南京农业大学 | Production method of ultrahigh-pressure low-fat emulsified sausage product |
| CN103815435A (en) * | 2014-01-27 | 2014-05-28 | 华南农业大学 | High-quality minced nemipterus hexodon product and preparation method thereof |
| CN103859465A (en) * | 2014-02-26 | 2014-06-18 | 廊坊师范学院 | High-protein tilapia fish ball and preparation method thereof |
| CN103907935A (en) * | 2014-01-08 | 2014-07-09 | 天津科技大学 | Alcohol-soluble tea powder nutritive local-flavor sausage and manufacturing method thereof |
| CN104997070A (en) * | 2015-07-29 | 2015-10-28 | 上海海洋大学 | Processing method for improving quality of fish sausage |
| CN106174143A (en) * | 2016-07-19 | 2016-12-07 | 福建农林大学 | A kind of Hongqu fish sausage and preparation method thereof |
| CN107223913A (en) * | 2017-07-05 | 2017-10-03 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of shrimp sausage of cray containing DHA and its processing method |
| CN107684045A (en) * | 2016-08-07 | 2018-02-13 | 福建御厨食品有限公司 | A kind of instant fish sausage process technology |
| CN108157752A (en) * | 2018-02-05 | 2018-06-15 | 中山市日威食品有限公司 | A kind of processing method of fillings |
| CN110663897A (en) * | 2019-10-16 | 2020-01-10 | 厦门大学 | Production method of ultrahigh-pressure snakehead fish sausage |
| CN111449209A (en) * | 2020-02-02 | 2020-07-28 | 浙江工业大学 | Method for making low-salt yam rose preserved fish sausage |
| CN111802598A (en) * | 2020-07-23 | 2020-10-23 | 程麟棋 | Sour and sweet sausage with stuffing and processing method thereof |
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| CN104026642B (en) * | 2014-03-25 | 2015-12-02 | 中国海洋大学 | A kind of method of salting and processing of less salt orange rock-fiss |
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| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN101601472A (en) * | 2009-07-06 | 2009-12-16 | 山东好当家海洋发展股份有限公司 | A kind of preparation method of diet fiber health-care fish sausage |
Non-Patent Citations (1)
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| 《肉类工业》 20081231 刘丽莉，马美湖等 超高压技术在肉制品加工中的应用 13-16 1-5 , 第4期总第324期 * |
Cited By (16)
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| CN103478743B (en) * | 2013-09-09 | 2014-12-10 | 南京农业大学 | Production method of ultrahigh-pressure low-fat emulsified sausage product |
| CN103478743A (en) * | 2013-09-09 | 2014-01-01 | 南京农业大学 | Production method of ultrahigh-pressure low-fat emulsified sausage product |
| CN103907935B (en) * | 2014-01-08 | 2016-06-01 | 天津科技大学 | A kind of alcohol molten tea powder flavour nutrient sausage and making method thereof |
| CN103907935A (en) * | 2014-01-08 | 2014-07-09 | 天津科技大学 | Alcohol-soluble tea powder nutritive local-flavor sausage and manufacturing method thereof |
| CN103815435B (en) * | 2014-01-27 | 2015-12-09 | 华南农业大学 | A kind of high-quality six tooth red coat surimi product and preparation method thereof |
| CN103815435A (en) * | 2014-01-27 | 2014-05-28 | 华南农业大学 | High-quality minced nemipterus hexodon product and preparation method thereof |
| CN103859465A (en) * | 2014-02-26 | 2014-06-18 | 廊坊师范学院 | High-protein tilapia fish ball and preparation method thereof |
| CN103859465B (en) * | 2014-02-26 | 2015-11-18 | 廊坊师范学院 | High protein tilapia surimi and preparation method thereof |
| CN104997070A (en) * | 2015-07-29 | 2015-10-28 | 上海海洋大学 | Processing method for improving quality of fish sausage |
| CN106174143A (en) * | 2016-07-19 | 2016-12-07 | 福建农林大学 | A kind of Hongqu fish sausage and preparation method thereof |
| CN107684045A (en) * | 2016-08-07 | 2018-02-13 | 福建御厨食品有限公司 | A kind of instant fish sausage process technology |
| CN107223913A (en) * | 2017-07-05 | 2017-10-03 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of shrimp sausage of cray containing DHA and its processing method |
| CN108157752A (en) * | 2018-02-05 | 2018-06-15 | 中山市日威食品有限公司 | A kind of processing method of fillings |
| CN110663897A (en) * | 2019-10-16 | 2020-01-10 | 厦门大学 | Production method of ultrahigh-pressure snakehead fish sausage |
| CN111449209A (en) * | 2020-02-02 | 2020-07-28 | 浙江工业大学 | Method for making low-salt yam rose preserved fish sausage |
| CN111802598A (en) * | 2020-07-23 | 2020-10-23 | 程麟棋 | Sour and sweet sausage with stuffing and processing method thereof |
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| CN102178277B (en) | 2013-01-30 |
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