CN102669714B - Method for processing meat product rich in natural dietary fiber - Google Patents

Abstract

The invention discloses a method for processing a meat product rich in natural dietary fiber. Stipe leftovers produced when edible fungi are processed is used as a source of the dietary fiber. The method comprises the following steps of: rushing stipe, performing enzymolysis by using double enzymes, inactivating the enzymes, emulsifying to obtain a stipe emulsified mixture, adding the stipe emulsified mixture when raw meat is chopped to obtain meat stuffing, filling the meat stuffing into a casing, and thus obtaining the meat product rich in the natural dietary fiber. Through the meat product prepared by the method, common crowds can take enough dietary fiber when eating the meat product, so that the requirement of the body for the dietary fiber is met.

Description

A kind of processing method that is rich in the meat products of natural dietary fiber

Technical field

The present invention relates to a kind of processing method of meat products, particularly relate to a kind of processing method that is rich in the meat products of natural dietary fiber.

Background technology

Meat products is human main nutraceutical source, and its Main Ingredients and Appearance is protein and fat, and contained dietary fiber is almost nil.Have as the dietary fiber of " the 7th nutrient " and to relax bowel, regulating and controlling blood sugar, reducing blood lipid, prevent physiological functions such as obesity, pre-anti-cancer.The nutritionist recommends, and needs the dietary fiber of 30g could satisfy normal nutritional need for each person every day, on average has only about 13g and take in dietary fiber China resident day at present.

Dietary fiber is mainly derived from vegetable food, as cereal, wheat class, beans wheat bran, bean dregs, pomace, rice bran etc.Edible mushroom also is that important source, especially a shank of dietary fiber not only contains the amino acid of very rich vegetable protein, needed by human and vitamin etc., and dietary fiber content is also high.For example dietary fiber content can reach the 45-49% of gross dry weight in the mushroom, and its stem dietary fiber content then can be up to more than 65%.But in the edible mushroom intensive processing, often stem is abandoned as leftover bits and pieces.If the dietary fiber in the stem is effectively made an addition in the meat products after the extraction, and overcomes the adverse effect that it may cause the meat products characteristic by suitable technology, then can make a silk purse out of a sow's ear, develop the high meat products of natural dietary fiber content.

Summary of the invention

The object of the present invention is to provide a kind of processing method that is rich in the meat products of natural dietary fiber, the not only natural dietary fiber content height of the prepared meat products of this method, and also the taste aquatic foods are fragrant, mouthfeel is good.

For achieving the above object, the processing method that the present invention adopts comprises the steps:

(1) processing of stem

A. get the leftover bits and pieces stem that edible mushroom adds man-hour, wipe out its butt rot and mud and pollute part, remaining part with clear water clean, air drying and stoving, with the cooling of the stem after the oven dry, put into pulverizer then and pulverize the back and cross the 20-25 mesh sieve;

B. get its weight of the adding 10-13 clear water dilution doubly earlier of stem powder and be stem liquid, add cellulase and papain then successively and carry out enzymolysis, the enzymatic hydrolysis condition of described cellulase is: enzyme concentration is the 1.1-1.2% of stem liquid weight, enzyme 12-15 U/mg alive, pH value 7, enzymolysis time 1.5-2h, hydrolysis temperature 55-60 ℃; The enzymatic hydrolysis condition of described papain is: enzyme concentration is the 1.0-1.2% of enzymolysis liquid weight, enzyme 10-11U/mg alive, hydrolysis temperature 55-56 ℃, enzymolysis time 3-3.5h;

C. last enzymolysis liquid is put into jacketed pan, boil 4-5min, then it is cooled to room temperature at 100 ℃;

D. get above-mentioned enzymolysis liquid 65-72 part, ice bits 8-10 part, soybean protein isolate 3-4 part, pork skin 16-18 part and lard 9-12 part by weight, putting it into the fine grinding of colloid mill ultra micro is to go into the freezer cooling behind the Mag, described pork skin and lard are cut to the fourth shape, and pork skin is pigskin or cock skin;

(2) processing of raw meat: get livestock and poultry lean meat 25-32 part, it is cut to puts into cutmixer after the bulk and add and pickle powder low speed and cut slowly, add ice bits 15-20 part, big porker meat cubelets 5-8 part, spices powder 0.2-0.3 part, stem emulsifying mixt 38-45 part, salt 4-6 part, Hongqu powder (red colouring agent) 1-3 part, bent wine 3-5 part while cutting, wait to cut to mix and add converted starch 4-6 part behind the thin meat gruel, make meat stuffing after fully stirring, the temperature of meat stuffing is not higher than 15 ℃, and above-mentioned each raw material by weight;

Described each component of pickling powder is counted by the weight of lean meat: salt 2.5-3%, sodium isoascorbate 0.5-0.6 ﹪, natrium nitrosum 0.15-0.2 ﹪, white granulated sugar 1.5-2 ﹪;

The component of described spices powder and weight proportion are: chilli powder 16-20 part, zanthoxylum powder 7-10 part, ground nutmeg 16-20 part, white pepper powder 25-30 part, ginger powder 18-20 part, monosodium glutamate 15-20 part;

(3) bowel lavage: after above-mentioned meat stuffing poured into casing, thermophilic digestion, sterilization.

The present invention has following effect:

(1) owing to adopted and add cellulase successively and papain carries out enzymolysis to stem, therefore can guarantee fully to extract the dietary fiber in the stem, thereby make the content of dietary fiber in the prepared meat products higher;

(2) 100 ℃ of high-temperature process of the enzymolysis liquid that is adopted can make the enzyme-deactivating that is added;

(3) it is serum that adding in enzymolysis liquid of being adopted goes into the fine grinding of colloid mill ultra micro after ice bits, soybean protein isolate, pork skin and the big porker meat cubelets, can not only effectively remove and the issuable bitter taste of embedding stem enzymolysis, and in meat stuffing, can bring into play good emulsification water retention because of this serum, thereby can improve the section and the delicious and crisp of sausage greatly, make its mouthfeel better;

(4) can effectively utilize edible mushroom to add the leftover bits and pieces stem in man-hour, it is turned waste into wealth.

Per 100 grams of the prepared meat products of the present invention contain natural dietary fiber 600-800 milligram, can make the general population take in enough dietary fibers in edible meat products, thereby satisfy the demand of health to dietary fiber.

Below in conjunction with embodiment the present invention is described in further detail.

The specific embodiment

Embodiment 1

(1) processing of stem

A. get the leftover bits and pieces stem that mushroom adds man-hour, wipe out its butt rot and mud and pollute part, go into 75-85 ℃ of oven dry in the roasting plant after remaining part is cleaned, dried with clear water,, put into then and cross 20 mesh sieves after pulverizer is pulverized the cooling of the stem after the oven dry;

The clear water dilution of b. getting 12 times of stem powder elder generation its weight of adding is stem liquid, add cellulase and papain then successively and carry out enzymolysis, the enzymatic hydrolysis condition of described cellulase is: enzyme concentration is 1.2% of a stem liquid weight, enzyme 15 U alive/mg, pH value 7, enzymolysis time 2h, 60 ℃ of hydrolysis temperatures; The enzymatic hydrolysis condition of described papain is: enzyme concentration is 1.0% of an above-mentioned enzymolysis liquid weight, enzyme 11U/mg alive, 55 ℃ of hydrolysis temperatures, enzymolysis time 3h;

C. last enzymolysis liquid is put into jacketed pan, boil 4min, then it is cooled to room temperature at 100 ℃;

D. get 12 parts of 70 parts of above-mentioned enzymolysis liquids, 9 parts in ice bits, 3.5 parts of soybean protein isolates, 16 parts of cock skins and lard by weight, putting it into the fine grinding of colloid mill ultra micro is to go into the freezer cooling behind the Mag, and described cock skin and lard are cut to the fourth shape;

(2) processing of raw meat: get 20 parts of thin porks, 10 parts in chicken, it is cut to puts into cutmixer after the bulk and add and pickle powder low speed and cut slowly, add 15 parts in ice bits, 6 parts of big porker meat cubelets, 0.25 part in spices powder, 40 parts of stem emulsifying mixts, 5 parts of salt, 1.5 parts of Hongqu powder (red colouring agent)s, 3 parts of bent wine while cutting, wait to cut to mix and add 5 parts of converted starches behind the thin meat gruel, make meat stuffing after fully stirring, the temperature of meat stuffing is not higher than 15 ℃, and above-mentioned each raw material by weight;

Described each component of pickling powder is counted by the gross weight of thin pork and chicken: salt 3%, sodium isoascorbate 0.5 ﹪, natrium nitrosum 0.15 ﹪, white granulated sugar 1.5 ﹪;

The component of described spices powder and weight proportion are: 20 parts of chilli powders, 10 parts of zanthoxylum powders, 20 parts of ground nutmegs, 30 parts of white pepper powders, 20 parts in ginger powder, 20 parts of monosodium glutamates;

(3) bowel lavage: above-mentioned meat stuffing is poured into (casing diameter 25mm) in the high temperature resistant casing of PVDC, and checking card knots, and goes into slaking of thermophilic digestion pot and sterilization after cleaning the surface with clear water, and the cooking disinfection formula is 15 ‵-20 ‵-15 ‵/121 ℃, the back-pressure cooling;

(4) product is cooled to room temperature, and air-dry surface gets final product, and is instant, and normal temperature is storage down.

Embodiment 2

(1) processing of stem

A. get the leftover bits and pieces stem that Asparagus adds man-hour, wipe out its butt rot and mud and pollute part, go into 80 ℃ of oven dry in the roasting plant after remaining part is cleaned, dried with clear water,, put into then and cross 25 mesh sieves after pulverizer is pulverized the cooling of the stem after the oven dry;

The clear water dilution of b. getting 13 times of stem powder elder generation its weight of adding is stem liquid, adds successively then

Go into cellulase and papain and carry out enzymolysis, the enzymatic hydrolysis condition of described cellulase is: enzyme concentration is 1.1% of a stem liquid weight, enzyme 15 U alive/mg, pH value 7, enzymolysis time 2h, 55 ℃ of hydrolysis temperatures; The enzymatic hydrolysis condition of described papain is: enzyme concentration is 1.2% of an enzymolysis liquid weight, enzyme 11U/g alive, 56 ℃ of hydrolysis temperatures, enzymolysis time 3h;

C. last enzymolysis liquid is put into jacketed pan, boil 5min, then it is cooled to room temperature at 100 ℃;

D. get 12 parts of 72 parts of above-mentioned enzymolysis liquids, 8 parts in ice bits, 3 parts of soybean protein isolates, 16 parts of pork rinds and lard by weight, putting it into the fine grinding of colloid mill ultra micro is to go into the freezer cooling behind the Mag, and described pork rind and lard are cut to the fourth shape;

(2) processing of raw meat: get 22 parts of thin porks, 10 parts in beef (lean meat), it is cut to puts into cutmixer after the bulk and add and pickle powder low speed and cut slowly, add 17 parts in ice bits, 7 parts of big porker meat cubelets, 0.3 part in spices powder, 45 parts of stem emulsifying mixts, 5 parts of salt, 2 parts of Hongqu powder (red colouring agent)s, 4 parts of bent wine while cutting, wait to cut to mix and add 4 parts of converted starches behind the thin meat gruel, make meat stuffing after fully stirring, the temperature of meat stuffing is not higher than 15 ℃, and above-mentioned each raw material by weight;

Describedly pickle each component thin pork of powder and the gross weight of beef is counted: salt 2.8%, sodium isoascorbate 0.6 ﹪, natrium nitrosum 0.15 ﹪, white sand sugar wine 1.5 ﹪;

The component of described spices powder and weight proportion are: 18 parts of chilli powders, 8 parts of zanthoxylum powders, 20 parts of ground nutmegs, 30 parts of white pepper powders, 20 parts in ginger powder, 20 parts of monosodium glutamates;

(3) bowel lavage: above-mentioned meat stuffing is poured into (casing diameter 30mm) in the high temperature resistant casing of PVDC, and checking card knots, and goes into slaking of thermophilic digestion pot and sterilization after cleaning the surface with clear water, and the cooking disinfection formula is 16 ‵-25 ‵-17 ‵/121 ℃, the back-pressure cooling;

(4) product is cooled to room temperature, and air-dry surface gets final product, and is instant, and normal temperature is storage down.

Claims (1)

1. a processing method that is rich in the meat products of natural dietary fiber is characterized in that comprising the steps:

(1) processing of stem

A. get the leftover bits and pieces stem that edible mushroom adds man-hour, wipe out its butt rot and mud and pollute part, remaining part with clear water clean, air drying and stoving, with the cooling of the stem after the oven dry, put into pulverizer then and pulverize the back and cross the 20-25 mesh sieve;

B. get the stem powder and add its weight 10-13 clear water dilution doubly earlier, add successively then for stem liquid

Go into cellulase and papain and carry out enzymolysis, the enzymatic hydrolysis condition of described cellulase is: enzyme concentration is the 1.1-1.2% of stem liquid weight, enzyme 12-15 U/mg alive, pH value 7, enzymolysis time 1.5-2h, hydrolysis temperature 55-60 ℃; The enzymatic hydrolysis condition of described papain is: enzyme concentration is the 1.0-1.2% of enzymolysis liquid weight, enzyme 10-11U/mg alive, hydrolysis temperature 55-56 ℃, enzymolysis time 3-3.5h;

C. last enzymolysis liquid is put into jacketed pan, boil 4-5min, then it is cooled to room temperature at 100 ℃;

D. get above-mentioned enzymolysis liquid 65-72 part, ice bits 8-10 part, soybean protein isolate 3-4 part, pork skin 16-18 part and lard 9-12 part by weight, putting it into the fine grinding of colloid mill ultra micro is to go into the freezer cooling behind the Mag, described pork skin and lard are cut to the fourth shape, and pork skin is pigskin or cock skin;

(2) processing of raw meat: get livestock and poultry lean meat 25-32 part, it is cut to puts into cutmixer after the bulk and add and pickle powder low speed and cut slowly, add ice bits 15-20 part, big porker meat cubelets 5-8 part, spices powder 0.2-0.3 part, stem emulsifying mixt 38-45 part, salt 4-6 part, Hongqu powder (red colouring agent) 1-3 part, bent wine 3-5 part while cutting, wait to cut to mix and add converted starch 4-6 part behind the thin meat gruel, make meat stuffing after fully stirring, the temperature of meat stuffing is not higher than 15 ℃, and above-mentioned each raw material by weight;

Described each component of pickling powder is counted by the weight of lean meat: salt 2.5-3%, sodium isoascorbate 0.5-0.6 ﹪, natrium nitrosum 0.15-0.2 ﹪, white granulated sugar 1.5-2 ﹪;

The component of described spices powder and weight proportion are: chilli powder 16-20 part, zanthoxylum powder 7-10 part, ground nutmeg 16-20 part, white pepper powder 25-30 part, ginger powder 18-20 part, monosodium glutamate 15-20 part;

(3) bowel lavage: after above-mentioned meat stuffing poured into casing, thermophilic digestion, sterilization.