CN103005361B - Method for applying duck blood Maillard reaction essences in ham sausages - Google Patents
Method for applying duck blood Maillard reaction essences in ham sausages Download PDFInfo
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- CN103005361B CN103005361B CN201210555917.9A CN201210555917A CN103005361B CN 103005361 B CN103005361 B CN 103005361B CN 201210555917 A CN201210555917 A CN 201210555917A CN 103005361 B CN103005361 B CN 103005361B
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Abstract
A method for applying duck blood Maillard reaction essences in ham sausages comprises the following steps: 1) preprocessing of fresh duck blood; 2) preparation of enzymatic hydrolysate comprising the steps of (1)enzymolysis and (2) enzyme deactivation; 3) Maillard reaction comprising the steps of (1) mixing reaction, which is that the enzymatic hydrolysate with xylose and cysteine are mixed by the mass ratio of 50: 1: 0.2 or 50: 2: 0.2, and reacting of the mixture is carried out for 1-3 hours at the temperature of 90-120 DEG C, and (2) spraying, which is that essence dry powder is prepared by the product after being subjected to the Maillard reaction through a spray dryer; 4) preparation of the ham sausages comprising the steps of (1)meat mincing, (2) mixing and pickling, (3) chopping and mixing, which is that pickled meat pastes are placed in a chopper mixer, and 3-10 percent (dry powder/meat pastes, m/m) of Maillard reaction dry powder are added into, (4) clystering, and (5) cooking and disinfecting; and 5) detection of physicochemical indexes and microbiological indexes of products. The method improves the additional value of duck meat processing wastes; the prepared essences have mellow ham sausage flavor and have high protein content; and at the same time, the method prolongs the perfume retaining time of the products, prolongs the shelf life of the ham sausages, and reduces the use of additives.
Description
Technical field
The present invention relates to a kind of duck blood Maillard reaction flavor application in the method for ham sausage.
Background technology
Blood have " liquid meat " and title, it is the accessory substance that meat processing industry generally produces, all over the world, there is a large amount of duck blood to produce every year, according to statistics, within 2009, China duck livestock on hand is 7.71 hundred million, deliver 20.21 hundred million for sale, its output is also in cumulative year after year simultaneously, by the amount of collecting every duck duck blood 0.1L, calculate, approximately can produce every year 20.21 ten thousand tons of duck blood, wherein protein content is about 18%, namely every year by the albumen that produces 36378 tons, show according to the study, duck blood protein rich content, and essential amino acid A wide selection of colours and designs, aspect food industry applications, there are very large potentiality, yet these blood and albumen are directly eaten or add traditional food as pudding as raw material except small part, bread, the China and foreign countries such as biscuit, mostly all directly discarded, this has not only caused the profligacy of resource, to environment, bring huge pressure simultaneously.In addition, research shows that some functional character and the oxidation resistance of albumen all can promote to some extent after albumen-sugared Maillard reaction, and this is very valuable to improving organoleptic properties and shelf life of product.
Along with the raising of people's living standard and the quickening of rhythm of life, quick comfortable fashional consumption becomes the development trend in market, ham sausage is the focus food of nearly more than ten years Chinese Consumer's, it is to take meat gruel as primary raw material, be aided with the fillers such as starch, vegetable protein, add again that the processes such as flavoring, spice, natural colouring matter, quality improver and water conservation oil protecting agent are pickled or do not pickled, emulsification, filling, high temperature sterilization and the meat gruel series products made, but once due to raw meat high cost, product fragrance remaining time is short and the short trend of shelf life decays.
Summary of the invention
The object of the present invention is to provide a kind of duck blood Maillard reaction flavor application in the method for ham sausage, it is simple that it has technique, increases the advantage of ham sausage fragrance and fragrance remaining time.
The present invention is achieved like this, 1, a kind of duck blood Maillard reaction flavor application is in the method for ham sausage, it is characterized in that said method comprising the steps of: 1) fresh duck blood pretreatment: (1) anti-freezing, get fresh duck blood, duck blood mixes with volume ratio 1:4 with 3.8% sodium citrate solution; (2) centrifugation, the centrifugal 15min of 4000r/min, sub-argument goes out thick duck blood plasma; 2) enzymolysis liquid preparation: (1) enzymolysis, in blood plasma, add 3%-8%(enzyme/blood plasma, alkali protease v/v), regulates pH7.5-8.5,55 ℃-65 ℃ of temperature, reaction 2h-4h; (2) the enzyme that goes out, heats 10min at 85 ℃-100 ℃; 3) Maillard reaction: (1) hybrid reaction, by enzymolysis liquid and wood sugar, cysteine in mass ratio 50:1:0.2 or 50:2:0.2 mix, in 90 ℃-120 ℃ reaction 1h-3h; (2) spraying, makes essence dry powder by the product after Maillard reaction by spray dryer; 4) ham sausage preparation: (1) Minced Steak, raw meat is thawed, after being cut into small pieces, under lower than 10 ℃ of conditions, rub meat grain diameter 5-7mm; (2) stir and pickle, add salt, composite phosphate, nitrite, sodium isoascorbate, spice and flavoring, stir, whipping process is controlled temperature lower than 10 ℃, puts into steel basin emptying blibbing, with preservative film, covers tightly, in relative humidity 85-95%, pickle 24h at temperature 0-4 ℃; (3) cut and mix, the meat gruel of pickling is put into cutmixer, add 3%-10%(dry powder/meat gruel, Maillard reaction dry powder m/m) adds sugar, pepper powder auxiliary material simultaneously, cuts and mixes evenly; (4) bowel lavage, pours into artificial casing by cutting the meat stuffing of mixing; (5) cooking disinfection, puts into high-pressure sterilizing pot by the ham sausage irrigating, sterilizing 30min at 120 ℃; 5) detect: the physical and chemical index of testing product and microbiological indicator.
Technique effect of the present invention is: (1) reasonable higher value application duck blood, improved the added value of duck processing waste, and realized the sustainable production of low carbonization; First by duck blood plasma enzymolysis liquid and wood sugar, cysteine Maillard reaction flavor application in the production of ham sausage, reaction essence has dense ham sausage fragrance, and protein content is high, in the situation that meeting GB, can reduce production costs, extend the fragrance remaining time of product simultaneously, solve a difficult problem for ham sausage industry in the market; (3) because reacting essence with wood sugar, cysteine, duck blood plasma enzymolysis liquid there is stronger oxidation resistance, can Shelf-life, reduce the use of additive simultaneously, and reduce consumer's misgivings; (4) the flavor application of duck blood plasma being prepared by enzymolysis and Maillard reaction, in the production of ham sausage, provides a thinking for reducing process of producation of Ham intestines cost and extending shelf, realizes the healthy and rapid development of industry.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
Below in conjunction with drawings and Examples, the present invention is elaborated;
Embodiment mono-, as the preparation process of accompanying drawing 1;
1, fresh duck blood pretreatment: (1) anti-freezing, get fresh duck blood, with 1:4(v/v) add 3.8% sodium citrate solution; (2) centrifugation, the centrifugal 15min of 4000r/min, sub-argument goes out thick blood plasma;
2, enzymolysis liquid preparation: (1) enzymolysis, in blood plasma, add 5%(enzyme/blood plasma, alkali protease v/v), regulates pH8.0, temperature 60 C, reaction 3h; (2) the enzyme that goes out, heats 10min at 100 ℃;
3, Maillard reaction: (1) hybrid reaction, by enzymolysis liquid and wood sugar, cysteine in mass ratio 50:1:0.2 mix, in 120 ℃ of reaction 1h; (2) spraying, makes dry powder by the product after Maillard reaction by spray dryer;
4, ham sausage preparation: (1) Minced Steak, raw meat is thawed, after being cut into small pieces, under lower than 10 ℃ of conditions, rub meat grain diameter 5-7mm; (2) stir and pickle, add salt, composite phosphate, nitrite, sodium isoascorbate, spice and flavoring, stir, whipping process is controlled temperature lower than 10 ℃, put into steel basin emptying blibbing, with preservative film, cover tightly, at relative humidity 85-95%, temperature 0-4 ℃, pickle 24h; (3) cut and mix, the meat gruel of pickling, as for cutmixer, is added to 5%(dry powder/meat gruel, Maillard reaction dry powder m/m) adds other auxiliary materials such as sugar, pepper powder simultaneously, cuts and mixes evenly; (4) bowel lavage, pours into artificial casing by cutting the meat stuffing of mixing, and prevents the too tight or too loose of dress; (5) cooking disinfection, puts into high-pressure sterilizing pot by the ham sausage irrigating, sterilizing 30min at 120 ℃;
5, detect: the physical and chemical index of testing product and microbiological indicator.
This product has denseer ham sausage fragrance, has the shelf life longer than ham sausage on market.
Embodiment bis-,, as the preparation process of accompanying drawing 1;
1, fresh duck blood pretreatment: (1) anti-freezing, get fresh duck blood, with 1:4(v/v) add 3.8% sodium citrate solution; (2) centrifugation, the centrifugal 15min of 4000r/min, sub-argument goes out thick blood plasma;
2, enzymolysis liquid preparation: (1) enzymolysis, in blood plasma, add 5%(enzyme/blood plasma, alkali protease v/v), regulates pH8.0, temperature 60 C, reaction 3h; (2) the enzyme that goes out, heats 10min at 100 ℃;
3, Maillard reaction: (1) hybrid reaction, by enzymolysis liquid and wood sugar, cysteine in mass ratio 50:1:0.2 mix, in 110 ℃ of reaction 2h; (2) spraying, makes dry powder by the product after Maillard reaction by spray dryer;
4, ham sausage preparation: (1) Minced Steak, raw meat is thawed, after being cut into small pieces, under lower than 10 ℃ of conditions, rub meat grain diameter 5-7mm; (2) stir and pickle, add salt, composite phosphate, nitrite, sodium isoascorbate, spice and flavoring, stir, whipping process is controlled temperature lower than 10 ℃, put into steel basin emptying blibbing, with preservative film, cover tightly, at relative humidity 85-95%, temperature 0-4 ℃, pickle 24h; (3) cut and mix, the meat gruel of pickling, as for cutmixer, is added to 7%(dry powder/meat gruel, Maillard reaction dry powder m/m) adds other auxiliary materials such as sugar, pepper powder simultaneously, cuts and mixes evenly; (4) bowel lavage, pours into artificial casing by cutting the meat stuffing of mixing, and prevents the too tight or too loose of dress; (5) cooking disinfection, puts into high-pressure sterilizing pot by the ham sausage irrigating, sterilizing 30min at 120 ℃;
5, detect: the physical and chemical index of testing product and microbiological indicator.
Embodiment tri-,, as the preparation process of accompanying drawing 1;
1, fresh duck blood pretreatment: (1) anti-freezing, get fresh duck blood, with 1:4(v/v) add 3.8% sodium citrate solution; (2) centrifugation, the centrifugal 15min of 4000r/min, sub-argument goes out thick blood plasma;
2, enzymolysis liquid preparation: (1) enzymolysis, in blood plasma, add 5%(enzyme/blood plasma, alkali protease v/v), regulates pH8.0, temperature 60 C, reaction 3h; (2) the enzyme that goes out, heats 10min at 100 ℃;
3, Maillard reaction: (1) hybrid reaction, by enzymolysis liquid and wood sugar, cysteine in mass ratio 50:2:0.2 mix, in 110 ℃ of reaction 2h; (2) spraying, makes dry powder by the product after Maillard reaction by spray dryer;
4, ham sausage preparation: (1) Minced Steak, raw meat is thawed, after being cut into small pieces, under lower than 10 ℃ of conditions, rub meat grain diameter 5-7mm; (2) stir and pickle, add salt, composite phosphate, nitrite, sodium isoascorbate, spice and flavoring, stir, whipping process is controlled temperature lower than 10 ℃, put into steel basin emptying blibbing, with preservative film, cover tightly, at relative humidity 85-95%, temperature 0-4 ℃, pickle 24h; (3) cut and mix, the meat gruel of pickling, as for cutmixer, is added to 7%(dry powder/meat gruel, Maillard reaction dry powder m/m) adds other auxiliary materials such as sugar, pepper powder simultaneously, cuts and mixes evenly; (4) bowel lavage, pours into artificial casing by cutting the meat stuffing of mixing, and prevents the too tight or too loose of dress; (5) cooking disinfection, puts into high-pressure sterilizing pot by the ham sausage irrigating, sterilizing 30min at 120 ℃;
5, detect: the physical and chemical index of testing product and microbiological indicator.
Claims (1)
1. duck blood Maillard reaction flavor application, in a method for ham sausage, is characterized in that said method comprising the steps of:
1) fresh duck blood pretreatment: (1) anti-freezing, get fresh duck blood, duck blood mixes with volume ratio 1:4 with 3.8% sodium citrate solution; (2) centrifugation, the centrifugal 15min of 4000r/min, isolates thick duck blood plasma;
2) enzymolysis liquid preparation: (1) enzymolysis, in blood plasma, add the alkali protease that accounts for blood plasma percent by volume 3%-8%, regulate pH7.5-8.5,55 ℃-65 ℃ of temperature, reaction 2h-4h; (2) the enzyme that goes out, heats 10min at 85 ℃-100 ℃;
3) Maillard reaction: (1) hybrid reaction, by enzymolysis liquid and wood sugar, cysteine in mass ratio 50:1:0.2 or 50:2:0.2 mix, in 90 ℃-120 ℃ reaction 1h-3h; (2) spraying, makes essence dry powder by the product after Maillard reaction by spray dryer;
4) ham sausage preparation: (1) Minced Steak, raw meat is thawed, after being cut into small pieces, under lower than 10 ℃ of conditions, rub meat grain diameter 5-7mm; (2) stir and pickle, add salt, composite phosphate, nitrite, sodium isoascorbate, spice and flavoring, stir, whipping process is controlled temperature lower than 10 ℃, puts into steel basin emptying blibbing, with preservative film, covers tightly, in relative humidity 85-95%, pickle 24h at temperature 0-4 ℃; (3) cut and mix, the meat gruel of pickling is put into cutmixer, add the Maillard reaction dry powder that accounts for meat gruel mass percent 3-10, add sugar, pepper powder auxiliary material simultaneously, cut and mix evenly; (4) bowel lavage, pours into artificial casing by cutting the meat stuffing of mixing; (5) cooking disinfection, puts into high-pressure sterilizing pot by the ham sausage irrigating, sterilizing 30min at 120 ℃;
5) detect: the physical and chemical index of testing product and microbiological indicator.
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| CN103858971B (en) * | 2014-04-01 | 2015-11-18 | 四川省石棉县田湾河野生资源开发有限公司 | A kind of hydrolysis Chicken haematoglobin-meat flavour soda cracker and preparation method thereof |
| CN106174396A (en) * | 2016-07-05 | 2016-12-07 | 成都大学 | A kind of method utilizing animal blood to make seasoning bottom material of chafing dish |
| CN106805145A (en) * | 2016-12-25 | 2017-06-09 | 重庆周义食品有限公司 | For the technique for processing ham perfume meat |
| CN112293719B (en) * | 2020-04-03 | 2022-07-26 | 北京味食源食品科技有限责任公司 | Preparation method of Jinhua ham flavor essence |
| CN114794443A (en) * | 2021-11-29 | 2022-07-29 | 山东龙盛科达产业技术研究院有限公司 | Meat-flavor essence produced from livestock blood and preparation method thereof |
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| 水解猪血蛋白制备肉味香精工艺优化研究;郑丽波等;《农产品加工学刊》;20120731(第7期);第24-28页 * |
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