CN103271384A - Crocodile meat sausage and manufacturing method thereof - Google Patents
Crocodile meat sausage and manufacturing method thereof Download PDFInfo
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- CN103271384A CN103271384A CN201310213097XA CN201310213097A CN103271384A CN 103271384 A CN103271384 A CN 103271384A CN 201310213097X A CN201310213097X A CN 201310213097XA CN 201310213097 A CN201310213097 A CN 201310213097A CN 103271384 A CN103271384 A CN 103271384A
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Abstract
The invention discloses a crocodile meat sausage and a manufacturing method thereof. The crocodile meat sausage comprises the following raw materials in parts by weight: 100 parts of crocodile meat, 0.1-0.3 part of emulsifier, 5-15 parts of thickening agent, 0.05-0.2 part of Pulullan, a right amount of seasoning and water and 0.1-0.2 part of glutamine transaminage. The manufacturing method comprises the following steps: pretreating the crocodile meat, mincing, adding other raw materials, chopping, filling, boiling and packaging, wherein the boiling comprises the following substeps: preheating at 30-60 DEG C for 25-35 minutes, and then heating at 85-95 DEG C for 15-25 minutes. Compared with the prior art, the Pulullan and the glutamine transaminage are added in the manufacturing process of the crocodile meat sausage, thus obviously improving the gelation property and the viscosity of the crocodile meat sausage; and the crocodile meat sausage is boiled through a two-stage heating method, thus being beneficial to keep the protein three-dimensional network structure in the meat sausage and enabling the crocodile meat sausage to have high elasticity.
Description
Technical field
The present invention relates to meat product deep processing field, be specifically related to a kind of crocodile fish sausage and preparation method thereof.
Background technology
China began to introduce, cultures crocodile from nineteen ninety, and the crocodile product grows with each passing day in the import and export amount of China in recent years, and China is just becoming one of the main processing state of crocodile product in the world and country of consumption.In the numerous kinds of crocodile, the fertility of Siam crocodile is strong, cultivates low, the economic instant effect that drops into of cost, can satisfy the ever-increasing demands of industry such as process hides, pharmacy, sightseeing, food.
The fiber of crocodile meat is thin and contain abundant colloid, and fresh and tender good to eat, delicious flavour has very high nutritive value.Crocodile meat belongs to plain boiled pork, has both possessed the local flavor of fowl domestic animals terrestrial animal, also has the exquisiteness of aquatic product animal concurrently, is a kind of high protein, low-fat choice meat source.Trophic analysis to crocodile meat shows that the ratio of its essential amino acid is suitable, and higher unsaturated fatty acid is of high nutritive value, and contains multivitamin and trace element in addition.
Crocodile meat not only has higher nutritive value, also has important medical value.In Ancient Times in China crocodile is just had many places records, Ming Dynasty's Li Shizhen (1518-1593 A.D.) is included into the property of medicine with crocodile in Compendium of Material Medica, and " release name: earth ridge ", and fixed its property of medicine is: " curing mainly trusted subordinate's abdominal mass, moisture perverse trend ".China South China and Southeast Asian countries usually just have the folk custom tradition for the treatment of cough, asthma by edible crocodile meat.Modern scientific research shows that crocodile meat has obvious effect at raising blood of human body oxygen carrying content, can significantly increase the lung oxygen exchange capacity of cough patient and asthmatic patient, thereby improves anoxic symptom in the human body.
But the main purpose of China's crocodile breed now is to obtain high-grade crocodile to process, other positions of crocodile are comprised that the exploitation of meat, bone, blood etc. still is in the junior stage, cause the significant wastage of crocodile resource, be unfavorable for comprehensive utilization and the sustainable development of crocodile industry.
Along with improving constantly of living standards of the people, that people's diet idea more and more trends towards is natural, nutrition, health.The meat intestines have the characteristics of unique flavor, instant as a kind of meat product that is loved by the people.The preparation method of meat intestines is comparatively ripe, generally comprise pretreatment of raw material, strand system, cut mix, bowel lavage, boiling and packing.
Common meat intestines are many with chicken, pork.Mutton, beef etc. are primary raw material, and in recent years, China field of food practitioner constantly weeds out the old and bring forth the new, and are bold in innovation by making great efforts, and have developed novel meat intestines various in style.
Be that the Chinese patent literature of CN102934803A discloses a kind of health care crocodile fish sausage as publication number, the preparation method of this crocodile fish sausage is to add lycopodium calvatum liquid extract dry powder to cut together and mix in crocodile meat, obtains described health care crocodile fish sausage by existing meat intestines preparation method then.
But because the gelling performance of crocodile meat is relatively poor, utilize the crocodile fish sausage gel bad of existing common meat intestines preparation method preparation.
Summary of the invention
The invention provides a kind of crocodile fish sausage, this crocodile fish sausage has higher gel strength and meat intestines viscosity.
A kind of crocodile fish sausage, in weight portion, raw material comprises:
100 parts of crocodile meat, 0.1～0.3 part of emulsifying agent, 5～15 parts of thickeners, 0.05～0.2 part of pulullan polysaccharide, flavoring and water are an amount of.
Pulullan polysaccharide is called pullulan again, is a kind of outer water-soluble cement polysaccharide of born of the same parents that is produced by the Aureobasidium pullulans fermentation.This polysaccharide is the straight chain shape polysaccharide that is polymerized through α-1,6 glycosidic bond by the maltotriose recurring unit that α-1,4 glycosidic bond connects, molecular weight 20,000～2,000,000, the degree of polymerization 100～5000.Microbial polysaccharide as a kind of natural health, pulullan polysaccharide has fabulous film forming, gas barrier property, plasticity, cementability and characteristic such as water-soluble, is used in candy, chocolate dressing, diaphragm, compound seasoning section and the fruit-vegetable juice beverage and is used as fruit glaze agent and thickener.The present invention adds pulullan polysaccharide in the crocodile fish sausage, promoted the gelling performance of crocodile meat greatly; Because pulullan polysaccharide has good salt resistant character, compare with other food glue, the gel strength of high salt food is had better lifting effect, for the application of pulullan polysaccharide in meat products provides reference.
As preferably, described pulullan polysaccharide is 0.1 part.
Be further to promote the gelling performance of crocodile meat, as preferably, described raw material also comprises 0.1～0.2 part glutamine transaminage.As further preferred, described glutamine transaminage is 0.15 part.
Glutamine transaminage energy catalysis trnasacylation; make γ-amide groups on the amino and glutamine residue of lysine in protein or the polypeptide chain in conjunction with the formation covalent bond; increase between protein molecule inside, the protein molecule; and the crosslinking degree between protein and the amino acid; thereby improve the gelling performance of protein, reach the purpose of improving product quality.Glutamine transaminage not only can significantly strengthen edible qualities such as the elasticity of meat products, tender degree, adhesion, gives the food unique mouthfeel, more can strengthen the nutritive value of protein.
Described crocodile meat can be selected Siam's crocodile meat for use, and Siam's crocodile meat is the accessory substance of crocodile skin processing industry, has both avoided the waste of social resources, has increased the crocodile value-added content of product again, has distinct economic.
The present invention has also added emulsifying agent in the crocodile fish sausage, emulsifying power makes fully emulsified, the even mixing of respectively preparing burden, and prevents the fat segregation, also is used for improving the water-retaining property of crocodile fish sausage, prevents crocodile fish sausage bleed, increases elasticity.Described emulsifying agent is preferably sodium pyrophosphate.
The present invention has also added thickener in the crocodile fish sausage, thickener is conducive to guarantee retentiveness and the favorable tissue form of crocodile fish sausage.As preferably, described thickener is starch, and described starch is cornstarch, wheaten starch, at least a in farina and the green starch.In crocodile fish sausage digestion process, amylum body can absorb and dissolve into liquid fat, reduces fat loss.
The flavoring addition depends on the needs.Among the present invention, described flavoring can comprise: 1～3 part of salt, 2～4 parts of white granulated sugars, 1～3 part of ginger juice, 1～3 part of cooking wine, 0.5～1 part of vinegar, 0.2～0.4 part of monosodium glutamate.
The present invention also provides the preparation method of described crocodile fish sausage, comprise the preliminary treatment of crocodile meat, strand system, add other raw material cut mix, bowel lavage, boiling and packing; Described boiling comprises: prior to 30～60 ℃ of following preheating 25～35min, heat 15～25min down in 85～95 ℃ again.
More preferably, described boiling comprises: prior to 40 ℃ of following preheating 30min, heat 20min down in 90 ℃ again.
Carry out boiling by these two sections heatings, can make crocodile meat earlier slowly by the temperature band of gelation, promote the formation of albumen space network; Make crocodile meat fast by gel degradation temperatures band again, avoid the deterioration of albumen space network, finally obtain high resiliency, high-quality crocodile meat gel product.
Particularly, the preparation method of a kind of crocodile fish sausage of the present invention comprises the steps:
(1) crocodile meat preliminary treatment: clean Siam's crocodile meat repeatedly, remove the bloodstain dirt, remove most of fat, manadesma simultaneously;
(2) strand system: Siam's crocodile meat of handling well is twisted system;
(3) adding other raw material cuts and mix: the cutmixer that Siam's crocodile meat that strand is made is put into precooling is cut and is mixed, add emulsifying agent, thickener and an amount of flavoring and water by above-mentioned prescription, cut mix fine and smooth evenly to meat stuffing, thickness is flexible, the addition of water is avoided the meat stuffing overdrying or is crossed water so that the meat stuffing water content is moderate is advisable; Add pulullan polysaccharide and glutamine transaminage at last, cut and mix evenly;
(4) bowel lavage: will cut the sausage filler that the meat stuffing of mixing is put into precooling, and use casing can meat stuffing, casing can be selected plastic casing, hog intestine or collagen casing for use;
(5) boiling: adopt two sections heatings to carry out boiling to recording the meat intestines;
(6) packing: the crocodile fish sausage after the boiling is put into cold water be quickly cooled to room temperature, vacuum-packed back is 4 ℃ of storages down.
Compared with prior art, beneficial effect of the present invention is:
(1) the present invention adds pulullan polysaccharide and glutamine transaminage in the crocodile fish sausage, has not only obviously promoted the gelling performance of crocodile fish sausage, has also strengthened the viscosity of crocodile fish sausage, makes mouthfeel more lubricated;
(2) the present invention adopts two sections heatings that the crocodile fish sausage is carried out boiling, is conducive to keep the albumen space network in the meat intestines, makes the crocodile fish sausage have high resiliency;
(3) to adopt Siam's crocodile meat be raw material in the present invention, avoided the waste of social resources, increased the crocodile value-added content of product, has distinct economic;
(4) this prescription preparation method is simple, compares with similar meat intestines, does not add any pigment and anticorrisive agent in process, the crocodile fish sausage color and luster nature that makes, and fine and tender taste, local flavor is mellow.
The specific embodiment
Embodiment 1
A kind of preparation method of crocodile fish sausage, concrete steps are:
(1) crocodile meat preliminary treatment: clean Siam's crocodile meat repeatedly, remove the bloodstain dirt, remove most of fat, manadesma simultaneously;
(2) strand system: Siam's crocodile meat of handling well is twisted system;
(3) adding other raw material cuts and mix: the cutmixer that Siam's crocodile meat that strand is made is put into precooling is cut and is mixed, and adds other raw material by following prescription in Siam's crocodile meat, cut mix to meat stuffing fine and smooth even, thickness is flexible;
By weight, composition of raw materials is: 100 parts of Siam's crocodile meat, 15 parts of cornstarch, 2 parts of white granulated sugars, 3 parts of table salts, 1 part of ginger juice, 3 parts of cooking wine, 0.5 part of vinegar, 0.4 part of monosodium glutamate, 0.1 part of sodium pyrophosphate, 20 parts in water;
The glutamine transaminage (be Comparative Examples to add 0.25 part of glutamine transaminage) that adds pulullan polysaccharide+0.2 part (accounting for the raw material total amount) of 0.05 part (accounting for the raw material total amount) is at last cut and is mixed evenly;
(4) bowel lavage: with the above-mentioned sausage filler that the meat stuffing of mixing is put into precooling, the use plastic casing can meat stuffing cut;
(5) boiling: will record the meat intestines and carry out two sections heating, and put into 60 ℃ water preheating 30min earlier, and change over to again in 85 ℃ the water and heat 20min;
(6) cooling: the crocodile fish sausage after the boiling is put into cold water be quickly cooled to room temperature, vacuum-packed back is 4 ℃ of storages down;
(7) the crocodile fish sausage that obtains is cut into the high cylinder of 1.5cm (the about 2.5cm of diameter), the TA-XT plus matter structure instrument of use Britain SMS company carries out the mensuration of gel strength.Select cylindrical probe P/5, speed 1mm/s before surveying surveys medium velocity 1mm/s, surveys back speed 10mm/s; The puncture measuring distance is 50% compression ratio; Induction force 5g.The 1st peak on the puncture curve is rupture strength, and corresponding distance is the depression degree.
Gel strength (gcm)=rupture strength (g) * depression degree (cm)
After measured, adding pulullan polysaccharide and glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 353gcm, and only adding glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 443gcm, and gel strength has improved 25%.
Embodiment 2
A kind of preparation method of crocodile fish sausage, concrete steps are:
(1) crocodile meat preliminary treatment: clean Siam's crocodile meat repeatedly, remove the bloodstain dirt, remove most of fat, manadesma simultaneously;
(2) strand system: Siam's crocodile meat of handling well is twisted system;
(3) adding other raw material cuts and mix: the cutmixer that Siam's crocodile meat that strand is made is put into precooling is cut and is mixed, and adds other raw material by following prescription in Siam's crocodile meat, cut mix to meat stuffing fine and smooth even, thickness is flexible;
By weight, composition of raw materials is: composition of raw materials is: 100 parts of Siam's crocodile meat, 5 parts of cornstarch, 4 parts of white granulated sugars, 1 part of table salt, 3 parts of ginger juices, 1 part of cooking wine, 1 part of vinegar, 0.2 part of monosodium glutamate, 0.3 part of sodium pyrophosphate, 10 parts in water;
The glutamine transaminage (be Comparative Examples to add 0.3 part of glutamine transaminage) that adds pulullan polysaccharide+0.1 part (accounting for the raw material total amount) of 0.2 part (accounting for the raw material total amount) is at last cut and is mixed evenly;
(4) bowel lavage: with the above-mentioned sausage filler that the meat stuffing of mixing is put into precooling, the use plastic casing can meat stuffing cut;
(5) boiling: will record the meat intestines and carry out two sections heating, and put into 30 ℃ water preheating 30min earlier, and change over to again in 95 ℃ the water and heat 20min;
(6) cooling: the crocodile fish sausage after the boiling is put into cold water be quickly cooled to room temperature, vacuum-packed back is 4 ℃ of storages down;
(7) utilize the method identical with embodiment 1 the crocodile fish sausage of acquisition to be carried out the mensuration of gel strength.
After measured,, adding pulullan polysaccharide and glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 395gcm, and only adding glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 501gcm, and gel strength has improved 26%.
Embodiment 3
A kind of preparation method of crocodile fish sausage, concrete steps are:
(1) crocodile meat preliminary treatment: clean Siam's crocodile meat repeatedly, remove the bloodstain dirt, remove most of fat, manadesma simultaneously;
(2) strand system: Siam's crocodile meat of handling well is twisted system;
(3) adding other raw material cuts and mix: the cutmixer that Siam's crocodile meat that strand is made is put into precooling is cut and is mixed, and adds other raw material by following prescription in Siam's crocodile meat, cut mix to meat stuffing fine and smooth even, thickness is flexible;
By weight, composition of raw materials is: 100 parts of Siam's crocodile meat, 10 parts of cornstarch, 3 parts of white granulated sugars, 2 parts of table salts, 2 parts of ginger juices, 2 parts of cooking wine, 0.7 part of vinegar, 0.3 part of monosodium glutamate, 0.2 part of sodium pyrophosphate, 15 parts in water;
The glutamine transaminage (be Comparative Examples to add 0.25 part of glutamine transaminage) that adds pulullan polysaccharide+0.15 part (accounting for the raw material total amount) of 0.1 part (accounting for the raw material total amount) is at last cut and is mixed evenly;
(4) bowel lavage: with the above-mentioned sausage filler that the meat stuffing of mixing is put into precooling, the use plastic casing can meat stuffing cut;
(5) boiling: will record the meat intestines and carry out two sections heating, and put into 40 ℃ water preheating 30min earlier, and change over to again in 90 ℃ the water and heat 20min;
(6) cooling: the crocodile fish sausage after the boiling is put into cold water be quickly cooled to room temperature, vacuum-packed back is 4 ℃ of storages down;
(7) utilize the method identical with embodiment 1 the crocodile fish sausage of acquisition to be carried out the mensuration of gel strength.
After measured,, adding pulullan polysaccharide and glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 345gcm, and only adding glutamine transaminage, to cut the gel strength of the crocodile fish sausage of mixing acquisition be 424gcm, and gel strength has improved 26%.
Claims (9)
1. crocodile fish sausage, in weight portion, raw material comprises:
100 parts of crocodile meat, 0.1～0.3 part of emulsifying agent, 5～15 parts of thickeners, 0.05～0.2 part of pulullan polysaccharide, flavoring and water are an amount of.
2. crocodile fish sausage as claimed in claim 1 is characterized in that, described pulullan polysaccharide is 0.1 part.
3. crocodile fish sausage as claimed in claim 1 is characterized in that, described raw material also comprises 0.1～0.2 part glutamine transaminage.
4. crocodile fish sausage as claimed in claim 3 is characterized in that, described glutamine transaminage is 0.15 part.
5. crocodile fish sausage as claimed in claim 1 is characterized in that, described emulsifying agent is sodium pyrophosphate.
6. crocodile fish sausage as claimed in claim 1 is characterized in that, described thickener is starch.
7. crocodile fish sausage as claimed in claim 1 is characterized in that, described flavoring comprises: 1～3 part of salt, 2～4 parts of white granulated sugars, 1～3 part of ginger juice, 1～3 part of cooking wine, 0.5～1 part of vinegar, 0.2～0.4 part of monosodium glutamate.
8. as the preparation method of the arbitrary described crocodile fish sausage of claim 1～7, comprise the preliminary treatment of crocodile meat, strand system, add other raw material cut mix, bowel lavage, boiling and packing; It is characterized in that described boiling comprises: prior to 30～60 ℃ of following preheating 25～35min, heat 15～25min down in 85～95 ℃ again.
9. preparation method as claimed in claim 7 is characterized in that, described boiling comprises: prior to 40 ℃ of following preheating 30min, heat 20min down in 90 ℃ again.
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Cited By (4)
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| CN103519236A (en) * | 2013-10-31 | 2014-01-22 | 蒋科富 | Crocodile meat food |
| CN103907963A (en) * | 2014-04-28 | 2014-07-09 | 陈杰凡 | Crocodile meat sausage |
| CN107581527A (en) * | 2017-08-04 | 2018-01-16 | 舟山佳竹水产有限公司 | A kind of preparation method of minced fillet typical local food |
| CN108740842A (en) * | 2018-06-22 | 2018-11-06 | 集美大学 | Salt-free non-heated minced fish gel product of one kind and preparation method thereof |
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| CN107581527A (en) * | 2017-08-04 | 2018-01-16 | 舟山佳竹水产有限公司 | A kind of preparation method of minced fillet typical local food |
| CN108740842A (en) * | 2018-06-22 | 2018-11-06 | 集美大学 | Salt-free non-heated minced fish gel product of one kind and preparation method thereof |
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