CN102246971A - Functional geese fermented sausage and preparation method thereof - Google Patents
Functional geese fermented sausage and preparation method thereof Download PDFInfo
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Abstract
The invention provides a functional geese fermented sausage and a preparation method thereof. The preparation method of the fermented sausage is characterized by comprising the following steps: killing geese, burning the geese to remove feathers, removing viscera, washing and cleaning the geese; then taking out the white and dark meat, spreading a mixture of nitrite and sodium erythorbate on the geese, pickling the geese in a refrigerator at 0-4 DEG C 15-18 hours, mincing, performing cut-mixing and inoculating the geese; filling the geese into a sausage casing and fermenting; and roasting and cooling the sausage, thus obtaining the geese fermented sausage product with the functions of resisting oxidation, resisting angiotensin converting enzyme (ACE) and regulating immune. The preparation method comprises the following steps in sequence: preparing a fermenting agent, preparing the geese, pickling, rolling, performing vacuum cut-mixing, filling the geese into the sausage casing, fermenting and finally ripening, thus obtaining the functional geese fermented sausage. The invention has the following advantage: the method for preparing the fermented sausage with the functions of resisting oxidation, resisting ACE and regulating immune by utilizing the geese is disclosed for the first time.
Description
Technical field
The present invention relates to a kind of ferment sausage, especially relate to a kind of functional goose ferment sausage and preparation method thereof.
Background technology
Ferment sausage is meant that pork or the mixing backs such as the same salt of beef, sugar, leavening and spice that will rub irritate casing, undergo microbial fermentation and make have the stable Microbiological Characteristics and a typical meat products of fermenting aroma.Ferment sausage is a big class meat products, and it has nutritious, instant, unique flavor, be easy to carry and characteristics such as preservation, is subjected to liking of American-European consumer deeply, has become the main flow meat product in American-European market.Many countries in Europe, as France, Spain, Italy, Germany and Hungary etc., the production of ferment sausage is one of most important and most active economic activity in the national meat industry, also in occupation of the status of uniqueness, is one of important meat product in meat industry.In recent decades, along with the quickening of people's rhythm of life and popularizing of nutrient knowledge, ferment sausage more and more is subjected to people's favor, and is increasing in global popularity.
It is shorter that ferment sausage imports the time limit of China into, and the system research of ferment sausage is started late.At present, only there is minority producer to begin the small-scale production ferment sausage, but how based on moral formula semi dry sausages and Sa Lami intestines, these products are because water activity is higher, still need low-temperature preservation could guarantee security of products, and shelf life is shorter, adds the difference of product taste, is difficult to be accepted by China consumer.Along with the raising of China's living standards of the people, people press for some class height, unique flavor and have the novel meat products of certain health-care effect, and functional Chinese style flavor fermentation sausage just in time can satisfy this consumption demand.
Goose big country first is supported by China, also is the maximum country of goose product consumption amount in the world.Goose is a kind of high protein, low-fat food.According to one's analysis, its protein content is 22.3%, and pork only is 14.8%, and is all high more a lot of than beef and mutton; Lysine content is higher by 30% than chicken; The goose fat content is lower, only is about 11%, and mostly is wholesome unrighted acid (fat content of bacon hogs is about 28.8%, and the fat content of thin mutton is also about 13%), and wherein cholesterol level is very low, has great health care function.But, also do not utilize goose to prepare the correlative study report of functional goose ferment sausage at present both at home and abroad.
Summary of the invention
Technical problem to be solved by this invention provides a kind of not only unique flavor, and has functional goose ferment sausage of anti-oxidant, antiangiotensin invertase and immunoloregulation function and preparation method thereof.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of functional goose ferment sausage, with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch, smear the mixture of nitrate, sodium isoascorbate, place 0-4 ℃ refrigerator to pickle 15-18 hour, Minced Steak, cut mix, inoculation, bowel lavage, fermentation, baking, cooling, obtain a kind of fermentation goose sausage goods with anti-oxidant, anti-ACE and immunoloregulation function.
A kind of preparation method of functional goose ferment sausage may further comprise the steps:
(1) bacterial strain activation: under aseptic technique, in Pediococcus pentosaceus, variation sheet coccus and the staphylococcus any is inoculated in respectively in the MRS fluid nutrient medium with Lactobacillus helveticus, Lactobacillus plantarum and lactococcal strain, and cultivation is 16-24 hour in 37-43 ℃ incubator;
(2) preparation of leavening: any in the Pediococcus pentosaceus after will activating, variation sheet coccus and the staphylococcus and Lactobacillus helveticus, Lactobacillus plantarum and lactococcal strain are under aseptic technique, being seeded in the mass concentration that is cooled to 37-43 ℃ after pasteurize respectively is in the 10-12.0% degreasing milk medium, in 37-43 ℃ of incubator, cultivated 4-6 hour, make its viable count reach 10
7Cfu/mL;
(3) preparation of goose: with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch;
(4) pickle: sodium nitrate and sodium isoascorbate are pressed mass ratio 1:1 mixing, then with the mixture of sodium nitrate and sodium isoascorbate ratio in goose and thin pork gross weight 0.10%, evenly be applied in the surface of goose and pork, add the composite phosphate of goose and thin pork gross weight 0.10% simultaneously, after mixing, place 0～4 ℃ refrigerator to pickle 15-18 hour, wherein goose and pork are that the ratio of 5～3:1 is mixed in mass ratio;
(5) tumbling: after pickling end, press the mass percent of goose and thin pork gross weight 4.0-5.0% and add salt, under 4-8 ℃, carry out the tumbling of batch (-type) vacuum, i.e. tumbling 25min behind the mixing, stop 10min, tumbling 25min again, repeatedly for several times, until 3-5 hour, the tumbler rotating speed is 20-25 rpm, and vacuum is 0.70-0.80MPa;
(6) vacuum is cut and mixed: the meat that will pickle is placed in the cutmixer, the pig fat meat fourth that adds goose and thin pork gross weight 15-20% by weight percentage, the vigor of 0.01-0.02% is the flavor protease of 20-40u/mg, the Lactobacillus helveticus leavening of 1-1.5%, the lactobacillus plantarum ferment of 0.5-1.0%, the Lactococcus lactis leavening of 0.5-1.0%, the Pediococcus pentosaceus of 0.5-1.0% or variation sheet coccus or staphylococcus leavening, the lactoprotein powder of the milk powder of 6-8% or 2-3% adds the mixture of the glucose of 1-1.5%, the soybean isolate protein powder of 5-8%, the carragheen of 0.2-0.3% or the glutamine transaminage of 0.05-0.8%, the monosodium glutamate of 0.1-0.12%, the cornstarch of 5-8%, the mixture of ice and water of 25-30%, the five-spice powder of 0.05-0.10%, the 0.01-0.02% monascorubin is then under the vacuum condition, with the 500-800rpm rotating speed, cut and mix 10-15min, mix and obtain meat stuffing;
(7) bowel lavage: with sausage filler pour into the above-mentioned meat stuffing that mixes natural or artificial casing in, press the certain-length ligation after, remove the meat stuffing that sticks in the casing outer surface with the warm water rinsing and obtain sausage;
(8) fermentation: sausage was fermented 3-5 hour in 36-38 ℃ fermenting cellar earlier, then the fermenting cellar temperature is reduced to 30-33 ℃, continue fermentation 25-30 hour;
(9) maturation: the sausage after will fermenting carried out under 10-13 ℃ of environment ripe dry 60-80 hour, the indoor air stream speed control was made as sausage after 0.1-0.2m/s maybe will ferment at 60-65 ℃ of smoked baked 3-5 hour, promptly obtain functional goose ferment sausage, this ferment sausage meat is dry and comfortable, organize solid densification, no obvious indenture behind the finger pressure, tangent plane is neat.
MRS fluid nutrient medium described in the step (1), its composition and preparation method are as follows: peptone l0g, beef extract l0g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 l mL, MgSO47H
2O 0.5g, MnSO
40.25g, distilled water 1000mL, pH6.2～6.4,121 ℃ sterilization 20min.
Composite phosphate described in the step (4) is that sodium pyrophosphate, sodium phosphate trimer mix in the ratio of mass ratio 2:2:1 with calgon, and this compound phosphoric acid salt pair sausage has water-retaining property preferably.
Compared with prior art, the invention has the advantages that: the present invention discloses first and has utilized goose preparation to have the method for anti-oxidant, antiangiotensin invertase ACE and immunoloregulation function ferment sausage, this preparation method is owing to added exogenous protease and multi-strain fermentation, the free aminoacid content of product has improved 20%, and have an abundant flavor substance, product taste good.In addition owing to adopt Lactobacillus helveticus as main fermentation strain, its secreted protease can decompose lactoprotein and produce antiangiotensin invertase (ACE Angiotensin I-Converting Enzyme, ACE, it has the effect that promotes that blood pressure raises), anti-oxidant and immunoregulatory activity peptide; The lactococcal strain that is adopted, the exocellular polysaccharide that its fermentation produces has anti-oxidant and immunoloregulation function, so the goose ferment sausage of being developed has anti-oxidant, anti-ACE and immunoloregulation function.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
One, measuring method
1, oxidation resistance index determining
(1) mensuration of TAC: add the exocellular polysaccharide of preliminary purification in the oxidation reaction system, utilize the Fenton reaction system to produce hydroxy radical, as positive control, reaction finishes the back and measures light absorption value in the 510nm place with ascorbic acid; TAC calculates by following formula:
(2) mensuration of ultra-oxygen anion free radical: in reaction system, every liter of sample is a unit of activity at the changing value that 37 ℃ of reaction ultra-oxygen anion free radicals that 40min suppressed are equivalent to the ultra-oxygen anion free radical that vitamin C suppressed of 1mg.
OD
1: the absorbance of control tube; OD
2: the absorbance of measuring pipe; OD
3: the absorbance of standard pipe
(3) mensuration of hydroxy radical: Fenton reaction is the chemical reaction of modal generation hydroxy radical, H
2O
2Amount and Fenton reaction produce hydroxy radical and be directly proportional, after giving electron acceptor, use the gress reagent colour development, form red material, its colour generation and hydroxy radical how much proportional
?
Standard pipe concentration is 8.824mmol/L; Sampling amount is 1mL; OD
1: the absorbance of control tube; OD
2: the absorbance of measuring pipe; OD
3: the absorbance of standard pipe; OD
4: the absorbance of blank pipe.
2, ACE suppresses determination of activity
Take by weighing an amount of goose ferment sausage product, add 50mMTris-HCl(pH7.8) in the buffer solution,
ACE suppresses determination of activity: the solution that HHL is made into 5.0mmol/L with the 0.1 mol/L borate buffer solution (pH8.3) that contains 0.3mol/L NaCl.The 5.0mmol/LHip-His-Leu solution and the 80 μ L samples (meat slurry supernatant) that in the 10mL test tube, add 200 μ L, behind insulation 3min under 37 ℃, adding 20 μ L ACE solution again (is dissolved in the distilled water, vigor is 0.1U/mL), be incubated 30min down at 37 ℃ behind the mixing, the hydrochloric acid solution of 1.0mol/L that adds 250 μ L again is with cessation reaction, add the 1.7mL ethyl acetate again, behind 15s vibration mixing, leave standstill 5min, with the ethyl acetate layer of pipette, extract 1.0mL, 120 ℃ of oven for drying, add 1.0mL distilled water, behind the mixing in 228nm place mensuration absorbance.
ACE inhibiting rate (%)=[(B-A)/B] * 100%; Wherein: A when containing sample, the reacted absorbance of ACE and HHL; B is when replacing sample with distilled water, the reacted absorbance of ACE and HHL.
3, immune indexes is measured
(1) animal used as test grouping and filling stomach
60 mouse are divided into 4 groups at random, 15 every group.Five groups are respectively normal control group, endoxan (CY) control group, CY+ exocellular polysaccharide group, CY+ phosphorylation exocellular polysaccharide group.After mouse adapts to a week, begin to irritate stomach, normal control group and CY control group are irritated stomach physiological saline 0.10ml/10g body weight every day, and common polysaccharide or phosphorylated polysaccharide group are irritated stomach 10 mg/ml exocellular polysaccharide solution 0.10ml/10g body weight, continuous 30 days respectively every day.Irritating preceding 5 days of stomach, except that the normal control group, other the three groups of isometric endoxan 100mg/kg of lumbar injection every day body weight;
(2) organ index computing formula
Each is organized mouse and weighs behind last administration 24h, and the tail vein is got blood, after taking off cervical vertebra and putting to death mouse, cuts open and gets liver, spleen and thymus gland.Blot on electronic balance, weigh calculating spleen index and thymus index with filter paper
Thymus gland (spleen) index=
(3) phagocytic index is measured
Clean up index
K=
, phagocytic index α=
K: the not calibrated index of engulfing; OD
1: blood specimen OD value in the time of 2 minutes; OD
2: blood specimen OD value in the time of 20 minutes)
Specific embodiment
Embodiment 1:
A kind of functional goose ferment sausage, with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch, smear the mixture of nitrate, sodium isoascorbate, place 0-4 ℃ refrigerator to pickle 15-18 hour, Minced Steak, cut mix, inoculation, bowel lavage, fermentation, baking, cooling, obtain a kind of fermentation goose sausage goods with anti-oxidant, anti-ACE and immunoloregulation function, its preparation method specifically may further comprise the steps:
(1) bacterial strain activation: under aseptic technique, Lactobacillus helveticus, Lactobacillus plantarum, Lactococcus lactis and Pediococcus pentosaceus bacterial strain are inoculated in respectively in the MRS fluid nutrient medium, in 37-43 ℃ incubator, cultivated 16-24 hour;
(2) preparation of leavening: the Lactobacillus helveticus after will activating, Lactobacillus plantarum, Lactococcus lactis and Pediococcus pentosaceus are under aseptic technique, be seeded in respectively in the 10-12.0% degreasing milk medium that after pasteurize, is cooled to 37-43 ℃, in 37-43 ℃ of incubator, cultivated 4-6 hour, make its viable count reach 10
7Cfu/mL;
(3) preparation of goose: with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch;
(4) pickle: sodium nitrate and sodium isoascorbate are pressed the 1:1 mixing, ratio in goose and thin pork gross weight (goose is 3:1 with the ratio of pork) 0.10%, evenly smear surface with goose and pork, add 0.10% composite phosphate simultaneously, after mixing, place 0-4 ℃ refrigerator to pickle 12-15 hour;
(5) tumbling: after pickling end, ratio in the heavy 4.0-5.0% of meat is added salt, behind the mixing under 4-8 ℃, carry out batch (-type) vacuum (vacuum is 0.7-0.8MPa) tumbling, promptly tumbling 25min stops 10min, tumbling 25min again, for several times, until 3-5 hour, the tumbler rotating speed was 20-25 rpm repeatedly;
(6) vacuum is cut and mixed: the meat that will pickle is placed in the cutmixer, the pig fat meat fourth that adds the heavy 15-20% of incarnation by mass percentage, 0.02% vigor is the flavor protease of 20u/mg, the Lactobacillus helveticus leavening of 1-1.5%, the lactobacillus plantarum ferment of 0.5-1.0%, the Lactococcus lactis leavening of 0.5-1.0%, the Pediococcus pentosaceus leavening of 0.5-1.0%, the milk powder of 6-8%, the soybean isolate protein powder of 5-8%, the carragheen of 0.2-0.3%, monosodium glutamate 0.1-0.12%, the 5-8% cornstarch, the frozen water of 25-30%, the five-spice powder of 0.05-0.10%, the 0.01-0.02% monascorubin, under the 500-800rpm rotating speed, vacuum is cut and is mixed 10-15min, mixes;
(7) bowel lavage: with sausage filler pour into the above-mentioned meat stuffing that mixes natural or artificial casing in, press the certain-length ligation after, remove the meat stuffing that sticks in the casing outer surface with the warm water rinsing;
(8) fermentation: sausage was fermented 3-5 hour in 36-38 ℃ fermenting cellar earlier, again the fermenting cellar temperature is reduced to 30-33 ℃, continue fermentation 25-30 hour;
(9) maturation: the ferment sausage virtue was carried out under 10-13 ℃ of environment ripe dry 60-80 hour, for the humidity of guaranteeing dry indoor environment even, indoorly to keep certain air velocity, generally be set at 0.1-0.2m/s, promptly obtain functional goose ferment sausage.
Above-mentioned MRS fluid nutrient medium, its composition and preparation method are as follows: peptone l0g, beef extract l0g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 l mL, MgSO47H
2O 0.5g, MnSO
40.25g, distilled water 1000mL, pH6.2～6.4,121 ℃ sterilization 20min.
Above-mentioned composite phosphate is that sodium pyrophosphate, sodium phosphate trimer mix in the ratio of mass ratio 2:2:1 with calgon.
Embodiment 2:
With embodiment 1, its difference is: substitute Pediococcus pentosaceus with variation sheet coccus and make fermentation strain, goose is 4:1 with the ratio of pork, cut and mix the milk powder that adds the alternative 6-8% of glucose of 1-1.5% in the prescription with the lactoprotein powder of 2-3%, 0.02% vigor is that alternative 0.01% vigor of the flavor protease of 20u/mg is the flavor protease of 40u/mg.
Embodiment 3:
With embodiment 1, its difference is: substitute Pediococcus pentosaceus with staphylococcus and make fermentation strain, goose is 5:1 with the ratio of pork, cuts and mixes the carragheen that substitutes 0.2-0.3% in the prescription with the glutamine transaminage of 0.05-0.8%; Without 60-80 hour maturation, and the sausage that ferments was obtained finished product at 60-65 ℃ of smoked baked 3-5 hour after the fermentation ends.
Claims (4)
1. functional goose ferment sausage, it is characterized in that: with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch, smear the mixture of nitrate, sodium isoascorbate, place 0-4 ℃ refrigerator to pickle 15-18 hour, Minced Steak, cut mix, inoculation, bowel lavage, fermentation, baking, cooling, obtain a kind of fermentation goose sausage goods with anti-oxidant, antiangiotensin invertase and immunoloregulation function.
2. the preparation method of a functional goose ferment sausage according to claim 1 is characterized in that may further comprise the steps:
(1) bacterial strain activation: under aseptic technique, in Pediococcus pentosaceus, variation sheet coccus and the staphylococcus any is inoculated in respectively in the MRS fluid nutrient medium with Lactobacillus helveticus, Lactobacillus plantarum and lactococcal strain, and cultivation is 16-24 hour in 37-43 ℃ incubator;
(2) preparation of leavening: any in the Pediococcus pentosaceus after will activating, variation sheet coccus and the staphylococcus and Lactobacillus helveticus, Lactobacillus plantarum and lactococcal strain are under aseptic technique, being seeded in the mass concentration that is cooled to 37-43 ℃ after pasteurize respectively is in the 10-12.0% degreasing milk medium, in 37-43 ℃ of incubator, cultivated 4-6 hour, obtain leavening;
(3) preparation of goose: with goose slaughter, scald pluck, go internal organ, clean up after, get its breast and das Beinfleisch;
(4) pickle: sodium nitrate and sodium isoascorbate are pressed mass ratio 1:1 mixing, then with the mixture of sodium nitrate and sodium isoascorbate ratio in goose and thin pork gross weight 0.10%, evenly be applied in the surface of goose and pork, in goose and pork, add the composite phosphate that accounts for goose and thin pork gross weight 0.10% simultaneously, place 0～4 ℃ refrigerator to pickle then 15-18 hour, wherein goose and pork are that the ratio of 5～3:1 is mixed in mass ratio;
(5) tumbling: after pickling end, ratio in goose and thin pork gross weight 4.0-5.0% is added salt, under 4-8 ℃, carry out the tumbling of batch (-type) vacuum, i.e. tumbling 25min behind the mixing, stop 10min, tumbling 25min again, repeatedly for several times, until 3-5 hour, the tumbler rotating speed is 20-25 rpm, and vacuum is 0.07-0.08MPa;
(6) vacuum is cut and mixed: the meat that will pickle is placed in the cutmixer, the pig fat meat fourth that adds goose and thin pork gross weight 15-20% by weight percentage, the vigor of 0.01-0.02% is the flavor protease of 20-40u/mg, the Lactobacillus helveticus leavening of 1-1.5%, the lactobacillus plantarum ferment of 0.5-1.0%, the Lactococcus lactis leavening of 0.5-1.0%, the Pediococcus pentosaceus of 0.5-1.0% or variation sheet coccus or staphylococcus leavening, the lactoprotein powder of the milk powder of 6-8% or 2-3% adds the mixture of the glucose of 1-1.5%, the soybean isolate protein powder of 5-8%, the carragheen of 0.2-0.3% or the glutamine transaminage of 0.05-0.8%, the monosodium glutamate of 0.1-0.12%, the cornstarch of 5-8%, the mixture of ice and water of 25-30%, the five-spice powder of 0.05-0.10%, the 0.01-0.02% monascorubin is then under the vacuum condition, with the 500-800rpm rotating speed, cut and mix 10-15min, mix and obtain meat stuffing;
(7) bowel lavage: with sausage filler pour into the above-mentioned meat stuffing that mixes natural or artificial casing in, press the certain-length ligation after, remove the meat stuffing that sticks in the casing outer surface with the warm water rinsing and obtain sausage;
(8) fermentation: sausage was fermented 3-5 hour in 36-38 ℃ fermenting cellar earlier, then the fermenting cellar temperature is reduced to 30-33 ℃, continue fermentation 25-30 hour;
(9) maturation: the sausage after will fermenting carried out under 10-13 ℃ of environment ripe dry 60-80 hour, and the indoor air stream speed control was made as sausage after 0.1-0.2m/s maybe will ferment at 60-65 ℃ of smoked baked 3-5 hour, promptly obtained functional goose ferment sausage.
3. the preparation method of a kind of functional goose ferment sausage according to claim 2 is characterized in that the MRS fluid nutrient medium described in the step (1), and its composition and preparation method are as follows: peptone l0g, beef extract l0g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 l mL, MgSO47H
2O 0.5g, MnSO
40.25g, distilled water 1000mL, pH6.2～6.4,121 ℃ sterilization 20min.
4. the preparation method of a kind of functional goose ferment sausage according to claim 2 is characterized in that: the composite phosphate described in the step (4) is that sodium pyrophosphate, sodium phosphate trimer mix in the ratio of mass ratio 2:2:1 with calgon.
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| CN115005385A (en) * | 2022-06-14 | 2022-09-06 | 北京工商大学 | Low-salt compound curing agent for ham and preparation method and using method thereof |
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Application publication date: 20111123 Assignee: XIANGSHAN SHUHAI BIG GOOSE FOODS CO., LTD. Assignor: Ningbo Univ. Contract record no.: 2017990000013 Denomination of invention: Functional geese fermented sausage and preparation method thereof Granted publication date: 20130123 License type: Common License Record date: 20170111 |
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