CN103462057A - Functional poultry sausage having unique flavor, and preparation method thereof - Google Patents

Functional poultry sausage having unique flavor, and preparation method thereof Download PDF

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CN103462057A
CN103462057A CN2013103478383A CN201310347838A CN103462057A CN 103462057 A CN103462057 A CN 103462057A CN 2013103478383 A CN2013103478383 A CN 2013103478383A CN 201310347838 A CN201310347838 A CN 201310347838A CN 103462057 A CN103462057 A CN 103462057A
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haematococcus pluvialis
powder
sausage
preparation
poultry
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CN103462057B (en
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潘道东
孙杨赢
沈建良
曹锦轩
曾小群
李桦
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Ningbo University
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Ningbo University
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Abstract

The invention discloses a functional poultry sausage having a unique flavor, and a preparation method thereof. The method is characterized in that the method comprises the following steps: preparing a red date paste; preparing a Haematococcus pluvialis powder enzymatic hydrolysis product; adding salt and composite phosphate to poultry, and carrying out vacuum rolling; adding the Haematococcus pluvialis powder enzymatic hydrolysis product, the red date paste, a composite flavor enhancer, white wine, diced back fat pork, beta-cyclodextrine, white pepper powder, black pepper powder, welsh onion powder, Laurus nobilis powder and Holland celery powder; mixing; loading; air-drying; and carrying out vacuum packaging to obtain the functional poultry sausage having a red date flavor, having the oxidation resistance and immunity adjustment functions and containing polypeptide and astaxanthin active factors. The functional poultry sausage has the advantages of unique flavor, abundant nutrition, oxidation resistance and immunity adjustment functions, and richness in active substances comprising astaxanthin, polypeptides and flavonoids.

Description

Functional poultry sausage of a kind of characteristic local flavor and preparation method thereof
Technical field
The present invention relates to a kind of sausage, especially relate to functional poultry sausage of a kind of characteristic local flavor and preparation method thereof.
Background technology
Sausage is a kind of very ancient food production and carnivorous Techniques of preserving, refers to the meat of animal is rubbed into to the mud shape, then pours into the elongated cylinder tubular-shaped food that casing is made.The sausage of China has long history, and the type of sausage also has a lot, mainly is divided into river taste sausage and Guangdong flavor sausage.In order to prevent in myoglobins that the iron oxidation causes the product colour obfuscation, often in the processing curing process add the antioxidants such as the colour former such as nitrate, nitrite and different Vc sodium, but nitrate, nitrite there is certain damaging effect to health.In addition, sausage flavor and the function ratio of producing at present are more single, are mostly the sweet taste of Cantonese and the spicy flavor of river formula, lack the fruit-like flavour sausage product.
Red date has high nutritive value and medical value.Record in the herbal medicine books [herbal classic] of China, sweet warm in nature, the taste warp of red date flavor, have tonifying middle-Jiao and Qi, nourishing blood and tranquilization, nourishing stomach and spleen, relax the effects such as the property of medicine.The chemical composition of red date mainly contains several amino acids, vitamin A, vitamin B2, the vitamin Cs such as protein, aspartic acid, glutamic acid.Through analysis center of the Chinese Academy of Sciences, measure, the water content in dry jujube is 22~26%, and sugar content is 55~80%, crude fibre 2.41%, crude fat 2.41%, crude protein 2.92%, phosphorus 0.09~1.27%, potassium 0.65~1.05%, manganese 4.37~7.82mg/kg, iron 11.5~65.5mg/kg, calcium 0.03~0.06%, copper 2.45~5.88mg/kg, magnesium 0.03~0.05%, zinc 2.12~14.98mg/kg, Cobastab 10.17mg/100g, Cobastab 20.35mg/100g, vitamin C 87mg/100g, carrotene 0.4g/100g.Contain 16 seed amino acids in red date, wherein 8 kinds is arginine and the histidine that essential amino acid and child can't be synthetic.
Astaxanthin (Astaxanthin) claim again ASX, is a kind of Red carotenoids of finding from shrimp crab shell, oyster, salmon and algae, fungi.Much research in recent years shows, natural astaxanthin has stronger antioxidation activity, and its oxidation resistance is 10 times of beta carotenes, and therefore more than 500 times of vitamin E are called as " super dimension E ".In addition, astaxanthin also have antitumor, strengthen the physiologically active such as immunity.Astaxanthin can be used as fat-soluble pigment, there is gorgeous redness and strong antioxygenic property, in food industry, can not only effectively play fresh-keeping, protect look, protect the effect such as distinguish the flavor of, guarantee the quality, and can be the multiclass food color, increase the color and luster aesthetic feeling of food, have broad application prospects in industries such as aquaculture, food additives.
Haematococcus pluvialis ( haematocoocus pluvialis) be a kind of natural green algate of fresh water that is distributed widely in, belong to Chlorophyta, Chlorophyceae, volvocales, haematococcus section, haematococcus, be the known the highest biology (about 2-5% dry cell weight) of occurring in nature content astaxanthin, and be rich in protein and unrighted acid.Haematococcus pluvialis powder is the aubergine powder that haematococcus pluvialis cell obtains after broken wall and spray-drying, and its protein content 14-16%, content astaxanthin 1.5-3.5% are counted as " concentrate " of natural astaxanthin.
At present, also not disclose both at home and abroad and anyly about utilizing haematococcus pluvialis powder zymolyte, red date mud and meat to develop, a kind ofly there is anti-oxidant, immunoloregulation function and the red date local flavor meat sausage process technology of natural nitrate-free class anticorrisive agent and the correlative study of product and report.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of not only unique flavor, nutritious, and has the functional poultry sausage of characteristic local flavor and preparation method thereof of the natural health that is rich in astaxanthin of anti-oxidant and immunoloregulation function.
The present invention solves the problems of the technologies described above adopted technical scheme: the functional poultry sausage of a kind of characteristic local flavor, in poultry, add with after salt and composite phosphate, the vacuum tumbling, add again the haematococcus pluvialis zymolyte, red date mud, flavor enhance, white sugar, white wine, pig back fat meat cubelets, cycloheptaamylose, white pepper powder, black pepper, the shallot powder, month cassia lignea flour, the caraway powder, then mix, filling, air-dry, vacuum packaging, obtain a kind of containing polypeptide and astaxanthin class active factors, there is anti-oxidant and red date local flavor functional meat sausage goods immunoloregulation function.
The preparation method of the functional poultry sausage of a kind of characteristic local flavor specifically comprises the following steps:
(1) preparation of red date mud
Select without mildew and rot extra dry red wine jujube, after cleaning with clear water, by red date and water in mass ratio the ratio of 1:4-6 put into the pot boiling after 75-95 ℃, be incubated again 20-50 minute, then with beater, break into jujube paste, after removing skin and core, wear into thin mud with colloid mill, obtain red date mud;
(2) preparation of haematococcus pluvialis powder zymolyte
A. haematococcus pluvialis cell is collected: get cultured haematococcus pluvialis nutrient solution, centrifugation, collect the haematococcus pluvialis cell sediment, after by the haematococcus pluvialis cell sediment, with three-coloured amaranth juice, the ratio of 1:5-20 mixes in mass ratio, be incubated 20-120min under 50-65 ℃, more centrifugal collection obtains haematococcus pluvialis cell mud;
B. haematococcus pluvialis zymolyte preparation: haematococcus pluvialis cell mud is scattered in distilled water with grinding mill, with high pressure homogenizer in the 40-50MPa fragmentation, circulation 2-4 time, 200~250W ul-trasonic irradiation 2-6 min again, with citric acid, the pH value is adjusted to 4.4-4.8, the cellulase that adds again haematococcus pluvialis cell mud weight 0.10-0.20%, 45-55 ℃ of water-bath vibration enzymolysis 50-100min, after with NaoH solution, pH being adjusted to 6.3-6.6 again, the flavor protease that adds haematococcus pluvialis cell mud weight 0.10-0.25%, vibration insulation enzymolysis 6-12 hour, obtain the haematococcus pluvialis zymolyte, wherein the weight ratio of haematococcus pluvialis cell mud and distilled water is 1:4-6, and the specific activity of flavor protease is 20-40u/mg,
C. enzymolysis haematococcus pluvialis powder preparation: by haematococcus pluvialis zymolyte Vacuum Concentration, to the concentrate of solid contents 30-35%, micro-wave vacuum or spray-drying or freeze drying make the enzymolysis haematococcus pluvialis powder;
(3) preparation of meat raw material
After fowl is slaughtered, scalds and to pluck, to go internal organ, clean up, get its dried meat meat and das Beinfleisch, obtain poultry, add the salt of poultry gross mass 2.0-2.50% and the composite phosphate of 0.10-0.15% in poultry, after mixing, carry out the intermittent vacuum tumbling under 4-8 ℃, i.e. tumbling 25min, stop 10min, tumbling 25min again, repeatedly for several times, until 2-4 hour, the tumbler rotating speed is 20-25 rpm, and vacuum is the 0.70-0.80 atmospheric pressure; Get the pig back fat, being cut into volume with dicer is 0.5-0.8cm 3meat cubelets;
(4) batching is mixed
Poultry after tumbling is put into to mixer, add the pig back fat meat cubelets of quality of poultry 20-30%, the haematococcus pluvialis powder of 0.05-0.10%, the red date mud of 5-10%, the flavor enhance of 0.08-0.15%, the white sugar of 2.0-3.0%, the white wine of 0.50-1.0%, the 0.1-0.15% white pepper powder, 0.1-0.15% black pepper, 0.20-0.40% shallot powder, 0.03-0.06% month cassia lignea flour, 0.05-0.08% caraway powder, the 0.10-0.30% cycloheptaamylose, mix to obtain meat filling mixture;
(5) bowel lavage
With sausage filler, above-mentioned meat filling mixture is poured in natural or artificial casing, after pressing the certain-length ligation, remove with the warm water rinsing meat stuffing that sticks in the casing outer surface and obtain fresh sausage;
(6) air-dry vacuum packaging
Fresh sausage is hung over air-dry under the shady and cool condition of 0-20 ℃ after, vacuumize and pack and obtain the functional poultry sausage of characteristic local flavor with transparent complex food bag.
The described composite phosphate of step (3) be sodium phosphate trimer, calgon and sodium pyrophosphate in mass ratio the ratio of 2:1.5:1 mix.
The described flavor enhance of step (4) is comprised of following raw material and mass percent: monosodium glutamate 50%, ribonucleotide 2%, Angel Yeast extract 35%, DL-glycosides propylhomoserin 8%, disodium succinate 1.6%, DL-natrium malicum 2.0%, sodium guanylate 0.70%, Sodium Inosinate 0.70% mixes.
The alcohol content of the described white wine of step (4) is 38%.
The preparation method of described cultured haematococcus pluvialis nutrient solution is as follows: by the haematococcus pluvialis inoculation in the BBM medium culture, the illumination box temperature is controlled at 23-25 ℃, the 600-1200lx continuous illumination, by the exponential phase culture under rotating speed 1800r/min, centrifugal 5min, collecting cell mud is inoculated in the BBM culture medium of nitrogen stress, with the 500mL triangular flask, is culture vessel, and it is 6 * 10 that postvaccinal cell density is controlled 4/ mL, put postvaccinal culture vessel on the repeatedly shaking table and cultivate under the rotating speed of 80-90 time/min, and fluorescent lamp provides the top light photograph, continuous illumination, and intensity of illumination is brought up to 9000-10000lx, temperature 25-26 ℃, Continuous Cultivation 10d gets final product.
Described BBM culture medium is composed as follows: distilled water 1000mL, Co (NO 3) 26H 2o 0.49 mg, NaNO 3250mg, K 2hPO 475mg, CaCl 22H 2o 25mg, EDTA 50mg, FeSO 47H 2o 4.98mg, ZnSO47H 2o 8.82mg, MoO 30.71mg, CuSO 45H 2o 1.57mg, KH 2pO 4175mg, MgSO 47H 2o 75mg, NaCl 25mg, KOH 31mg, H 3bO 311.42, MnCl 21.44 mg.
Compared with prior art, the invention has the advantages that: the present invention discloses functional poultry sausage of a kind of characteristic local flavor and preparation method thereof first, comprise the preparation of red date mud, the preparation process of enzymolysis haematococcus pluvialis powder, add salt and composite phosphate in poultry after, the vacuum tumbling, add again the haematococcus pluvialis zymolyte, red date mud, flavor enhance, white wine, pig back fat meat cubelets, cycloheptaamylose, white pepper powder, black pepper, the shallot powder, month cassia lignea flour, the caraway powder, then mix, filling, air-dry or dry, obtain a kind of containing polypeptide and astaxanthin class active factors, there are the anti-oxidant and functional duck banger goods of red date local flavor immunoloregulation function.
Insert red date, cycloheptaamylose and pepper powder and shallot powder in this sausage, eliminated the bilgy odour of poultry, improved the mouthfeel of poultry sausage, enrich nutrition and the function value of poultry sausage, the several physiological active substances that it contains, as compositions such as red jujube polysaccharide, Flavonoid substances, vitamin C, saponin, CAMP, cyclic guanosine monophosphates, for strengthening, immunity of organisms and antioxidation effect are remarkable; The haematococcus pluvialis zymolyte is added in the poultry sausage goods, increased the content of proteins and peptides in the product.Because haematococcus pluvialis is rich in astaxanthin, it takes on a red color, there is stronger antioxidation activity, can prevent the oxidation of myoglobins iron ion and the oxidation of fat, make the poultry sausage keep good color and luster, without adding nitrate and nitrite, pickled the color development processing, both eliminated the harmfulness of nitrate and nitrite, saved again and pickled for a long time operation, improved production efficiency.And, that astaxanthin also has is antitumor, strengthen the physiologically active such as immunity, unrighted acid in haematococcus pluvialis has the effect of angiocardiopathy preventing, therefore the interpolation of haematococcus pluvialis zymolyte, increase functional characteristic and the nutritive value of poultry sausage, but also improved the value of haematococcus pluvialis.
In sum, functional poultry sausage of a kind of characteristic local flavor of the present invention and preparation method thereof, this sausage is unique flavor, nutritious not only, natural health, and there is anti-oxidant and immunoloregulation function.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
One, experimental determining method
1, content astaxanthin is measured
Get the 10g sample, grind to form mud with mortar, take 25mg and put into the 10mL centrifuge tube, add 3g quartz sand, add 5mL DMSO (dimethyl trident maple) in centrifuge tube, 45~50 ℃ of water-bath 30min, every 10min vortex 15 s (amount to 3 times) that vibrate. the centrifugal 5min of 3000rpm, supernatant is proceeded in the 25mL volumetric flask, then add 5mL acetone in centrifuge tube, vortex vibration 30s, the centrifugal 5min of 3000rpm, supernatant is proceeded in the 25mL volumetric flask, and acetone extracting at least 3 times, until supernatant substantially colourless (light absorption value is less than 0.05);
Be settled to 25mL with acetone, cover volumetric flask, slight vibration mixes, and draws 5~7 mL and puts into centrifuge tube, and 3000rpm is centrifugal to remove the particle of bringing in preceding step again, the maximum light absorption value of mensuration under the 474nm wavelength ( a), acetone is made blank.If light absorption value is greater than 1.25, must be to sample with surveying again after acetone diluted, extension rate is generally 1:7;
Computing formula: carotenoid quality (mg)=(maximum light absorption value a/250) * 25 mL (acetone) * extension rate;
Astaxanthin (%)=(carotenoid quality/sample quality) * 80%.
2, the mensuration of Flavonoids content
(1) drafting of calibration curve: precision takes control substance of Rutin 200mg, adds 70%(v/v) after ethanol dissolves, be settled to 100mL.The accurate 10mL that draws, be settled to 100mL with distilled water, obtains the standard liquid of 0.2 mg/mL.Accurate standard liquid 0,0.4,0.8,1.2,1.6,2.0, the 2.4mL of drawing, be placed in respectively the 10mL measuring bottle, and adding distil water is to 2.4mL, add 5% sodium nitrite solution 0.4mL, mix, place 6 min, add 10% aluminum nitrate 0.40mL, shake up, place 6 min, add 4.3% NaOH 4.0mL, adding distil water is to scale again, shake up, place 15min, take reagent blank as contrast.Measure trap A at 500 nm wavelength places, take absorbance A as ordinate, concentration C be abscissa, draw rutin concentration-trap calibration curve, do linear regression, obtain equation: C=78.52A-0.7302(r=0.9991);
(2) flavonoid content is measured: accurately take a certain amount of sausage sample, put into beaker, add a certain amount of 70% ethanol, stir into starchiness with glass bar, put into the beaker of 500ml band plug, clean beaker and glass bar with 70% ethanol, washing lotion is also poured in beaker, add again 70% ethanol to 250mL, then use ultrasonic processing 20 minutes, filter, then use pipette, extract 10mL filtrate, to 100mL, measure as stated above absorbance with 70% ethanol constant volume, calculate the content of flavone compound with the mark opisometer.
3, determining content of peptides
(1) making of calibration curve: the volumetric flask of getting ten 10ml prepares 0.0 successively with 5% TCA, 0.2, 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, 1.6 and the Gly-Gly-Tyr-Arg tetrapeptide standard liquid of 1.8mg/ml then get respectively the 6.0ml standard liquid add the 4.0ml biuret reagent on the whirlpool mixed instrument, mix the centrifugal 10min of standing 10min 2000r/min get supernatant under 540nm, measure OD value (with the first pipe, doing blank) take peptide concentration as abscissa X (mg/ml) OD value be ordinate Y production standard curve, obtain regression equation y=0.3681x+0.0013(R 2=1),
(2) Determination of peptide content: Take 2.5ml sausage whey added 2.5ml, 10% (W / V) trichloroacetic acid (TCA) solution on a vortex mixers mixing stand 10min, then under 4000r/min centrifugal 15min, the supernatant was all transferred to 50ml, volumetric flask with 5% TCA, to the mark and shake and then take 6.0ml, the solution set another test tube biuret reagent 4.0ml (sample solution: biuret reagent = 3:2), (V / V), in the vortex mixers mixing stand 10min, 2000r/min, centrifugal 10min, the supernatant was measured OD at 540nm, the value calculated against a standard curve the concentration of the polypeptide in the sample solution C (mg / ml), and then the content of the polypeptide in the sample can be obtained.
4, oxidation resistance index determining
(1) mensuration of TAC: add the sample extracting solution of above-mentioned gained in the oxidation reaction system, utilize the Fenton reaction system to produce hydroxy radical, using ascorbic acid as positive control, after reaction finishes, measure light absorption value in the 510nm place; TAC calculates by following formula:
Figure 831903DEST_PATH_IMAGE001
(2) mensuration of ultra-oxygen anion free radical: in reaction system, the changing value that the ultra-oxygen anion free radical that every liter of sample suppresses at 37 ℃ of reaction 40min is equivalent to the ultra-oxygen anion free radical that the vitamin C of 1mg suppresses is a unit of activity,
Figure 261748DEST_PATH_IMAGE002
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, the formation red material, its colour generation and hydroxy radical the number proportional:
Figure 441056DEST_PATH_IMAGE003
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 tube.
5, immune indexes is measured
(1) pretreatment of raw material: take appropriate functional sausage product, add in physiological saline, with refiner, fully be twisted into serum, for measuring its immunoregulatory activity;
(2) animal used as test grouping and gavage: 60 mouse are divided into 3 groups at random, 20 every group.Three groups are respectively Normal group, endoxan (CY) control group, CY+ fresh milk junket group.After mouse adapts to one week, start gavage, Normal group and CY control group gavage every day physiological saline 0.20ml/10g body weight, sausage group gavage every day sausage serum 0.30ml/10g body weight, continuous 30 days.First 5 days of gavage, except Normal group, other the three groups of isometric endoxan 100mg/kg of lumbar injection every day body weight;
(3) organ index computing formula: each is organized mouse and weighs after last administration 24h, and the tail venous blood sampling, after de-cervical vertebra is put to death mouse, cuts open and gets liver, spleen and thymus gland.Blot to weigh on electronic balance with filter paper and calculate spleen index and thymus index:
Thymus gland (spleen) index=
Figure 716180DEST_PATH_IMAGE004
;
(4) phagocytic index is measured
Clean up index k=
Figure 359651DEST_PATH_IMAGE005
, phagocytic index α=
Figure 878838DEST_PATH_IMAGE006
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.
Two, specific embodiment
Embodiment 1
The functional poultry sausage of a kind of characteristic local flavor of the present invention, in poultry, add with after salt and composite phosphate, the vacuum tumbling, add again haematococcus pluvialis zymolyte, red date mud, flavor enhance, white sugar, white wine, pig back fat meat cubelets, cycloheptaamylose, white pepper powder, black pepper, shallot powder, month cassia lignea flour, caraway powder, then mix, filling, air-dry or dry, obtain a kind of containing polypeptide and astaxanthin class active factors, have the anti-oxidant and functional poultry sausage goods of red date local flavor immunoloregulation function, it specifically comprises following preparation process:
(1) preparation of red date mud
Select without mildew and rot extra dry red wine jujube, after cleaning with clear water, after the ratio of 1:5 is put into pot boiling to 85 ℃ in mass ratio by red date and water, then be incubated 35 minutes, then with beater, break into jujube paste, after removing skin and core, with colloid mill, wear into thin mud, obtain red date mud;
(2) preparation of haematococcus pluvialis powder zymolyte
1. haematococcus pluvialis cell is collected: get cultured haematococcus pluvialis nutrient solution, centrifugation, collect the haematococcus pluvialis cell sediment, with 1:12(haematococcus pluvialis cell sediment: mass ratio three-coloured amaranth juice) is scattered in it in three-coloured amaranth juice, be incubated 70min under 58 ℃, more centrifugal collection haematococcus pluvialis cell mud;
2. haematococcus pluvialis zymolyte preparation: haematococcus pluvialis cell mud is scattered in to (haematococcus pluvialis cell mud: distilled water=1:5) (W:W) in distilled water with grinding mill, under room temperature, use high pressure homogenizer, in the 45MPa fragmentation, circulate 3 times, 225W ul-trasonic irradiation 4 min again, with citric acid, the pH value is adjusted to 4.6, the cellulase that adds again haematococcus pluvialis cell mud weight 0.15%, 50 ℃ of water-bath vibration enzymolysis 75min, with NaoH solution, pH is adjusted to 6.5 again, the flavor protease (vigor is 30u/mg) that adds haematococcus pluvialis cell shale amount 0.18%, vibration insulation enzymolysis 9 hours, obtain the haematococcus pluvialis zymolyte,
3. enzymolysis haematococcus pluvialis powder preparation: by haematococcus pluvialis zymolyte Vacuum Concentration, to the concentrate of solid contents 33%, spray-drying makes the enzymolysis haematococcus pluvialis powder;
(3) preparation of meat raw material
After fowl is slaughtered, scalds and to pluck, to go internal organ, clean up, get its dried meat meat and das Beinfleisch, obtain poultry, add the salt of poultry gross mass 2.25% and 0.12% composite phosphate in poultry, after mixing, carry out the intermittent vacuum tumbling under 6 ℃, i.e. tumbling 25min, stop 10min, tumbling 25min again, repeatedly for several times, until 3 hours, the tumbler rotating speed is 23 rpm, and vacuum is 0.75 atmospheric pressure; Get the pig back fat, being cut into volume with dicer is 0.6cm 3meat cubelets;
(4) batching is mixed
Poultry after tumbling is put into to mixer, add the pig back fat meat cubelets of quality of poultry 25%, 0.08% haematococcus pluvialis powder, 8% red date mud, 0.12% flavor enhance, 2.5% white sugar, 0.8% white wine, 0.12% white pepper powder, 0.12% black pepper, 0.30% shallot powder, 0.05% month cassia lignea flour, 0.06% caraway powder, 0.2% cycloheptaamylose, mix to obtain meat filling mixture;
(5) bowel lavage
With sausage filler, the above-mentioned meat stuffing mixed is poured in natural or artificial casing, after pressing the certain-length ligation, remove with the warm water rinsing meat stuffing that sticks in the casing outer surface and obtain fresh sausage;
(6) air-dry: fresh sausage is hung over air-dry under the shady and cool condition of 10 ℃ after, vacuumize to pack with transparent complex food bag and get product.
Wherein above-mentioned haematococcus pluvialis bacterial strain is provided by Chinese Academy of Sciences's typical case's culture collection committee's algae kind storehouse.The preparation method of cultured haematococcus pluvialis nutrient solution is as follows: by the haematococcus pluvialis inoculation in the BBM medium culture, the illumination box temperature is controlled at 23-25 ℃, the 600-1200lx continuous illumination, by the exponential phase culture in the centrifugal 5min of rotating speed 1800r/min, collecting cell mud is inoculated in the BBM culture medium of nitrogen stress, with the 500mL triangular flask, be culture vessel, it is 6 * 10 that postvaccinal cell density is controlled 4/ mL, put postvaccinal culture vessel on the repeatedly shaking table and cultivate under the rotating speed of 80-90 time/min, and fluorescent lamp provides the top light photograph, continuous illumination, and intensity of illumination is brought up to 9000-10000lx, temperature 25-26 ℃, Continuous Cultivation 10d gets final product.Wherein the BBM culture medium forms: 1000mL distilled water, Co (NO 3) 26H 2o 0.49 mg, NaNO 3250mg, K 2hPO 475mg, CaCl 22H 2o 25mg, EDTA 50mg, FeSO 47H 2o 4.98mg, ZnSO47H 2o 8.82mg, MoO 30.71mg, CuSO 45H 2o 1.57mg, KH 2pO 4175mg, MgSO 47H 2o 75mg, NaCl 25mg, KOH 31mg, H 3bO 311.42, MnCl 21.44 mg.
Embodiment 2
With embodiment 1, its difference is:
In the preparation of step (1) red date mud: red date and water is after the ratio of 1:4 is put into pot boiling to 85 ℃ in mass ratio, then is incubated 35 minutes;
In the preparation of step (2) haematococcus pluvialis powder zymolyte: the mass ratio of haematococcus pluvialis cell sediment and three-coloured amaranth juice is 1:5, after mixing, under 50 ℃, is incubated 120min; Haematococcus pluvialis cell mud and distilled water mass ratio are 1:4, under room temperature, use high pressure homogenizer, in the 40MPa fragmentation, circulate 4 times, 200W ul-trasonic irradiation 6 min, be adjusted to 4.4 with citric acid by the pH value again, then add the cellulase of haematococcus pluvialis cell mud weight 0.10%, 45 ℃ of water-bath vibration enzymolysis 100min, with NaoH solution, pH is adjusted to 6.3 again, adds the flavor protease (vigor is 20u/mg) of haematococcus pluvialis cell shale amount 0.10%, vibration insulation enzymolysis 12 hours; By haematococcus pluvialis zymolyte Vacuum Concentration, to the concentrate of solid contents 30%, micro-wave vacuum makes the enzymolysis haematococcus pluvialis powder;
In the preparation of step (3) meat raw material: add the salt of poultry gross mass 2.0% and 0.10% composite phosphate in poultry, after mixing, carry out the intermittent vacuum tumbling under 4 ℃, until 4 hours, the tumbler rotating speed is 20rpm, and vacuum is 0.70 atmospheric pressure; Get the pig back fat, being cut into volume with dicer is 0.5cm 3meat cubelets;
During step (4) batching is mixed: the pig back fat meat cubelets that add quality of poultry 20%, 0.05% haematococcus pluvialis powder, 10% red date mud, 0.08% flavor enhance, 2.0% white sugar, 1.0% white wine, 0.1% white pepper powder, 0.15% black pepper, 0.20% shallot powder, 0.03% month cassia lignea flour, 0.08% caraway powder, 0.10% cycloheptaamylose;
In step (6): fresh sausage is hung over to air-dry laggard row vacuum packaging under the shady and cool condition of 0 ℃.
Embodiment 3
With embodiment 1, its difference is:
In the preparation of step (1) red date mud: red date and water is after the ratio of 1:6 is put into pot boiling to 85 ℃ in mass ratio, then is incubated 35 minutes;
In the preparation of step (2) haematococcus pluvialis powder zymolyte: the mass ratio of haematococcus pluvialis cell sediment and three-coloured amaranth juice is 1:20, after mixing, under 65 ℃, is incubated 20min; Haematococcus pluvialis cell mud and distilled water mass ratio are 1:6, under room temperature, use high pressure homogenizer, in the 50MPa fragmentation, circulate 2 times, 250W ul-trasonic irradiation 2min, be adjusted to 4.8 with citric acid by the pH value again, then add the cellulase of haematococcus pluvialis cell mud weight 0.20%, 55 ℃ of water-bath vibration enzymolysis 50min, with NaoH solution, pH is adjusted to 6.6 again, adds the flavor protease (vigor is 40u/mg) of haematococcus pluvialis cell shale amount 0.25%, vibration insulation enzymolysis 6 hours; By haematococcus pluvialis zymolyte Vacuum Concentration, to the concentrate of solid contents 35%, freeze drying makes the enzymolysis haematococcus pluvialis powder;
In the preparation of step (3) meat raw material: add the salt of poultry gross mass 2.5% and 0.15% composite phosphate in poultry, after mixing, carry out the intermittent vacuum tumbling under 8 ℃, until 2 hours, the tumbler rotating speed is 25rpm, and vacuum is 0.8 atmospheric pressure; Get the pig back fat, being cut into volume with dicer is 0.8cm 3meat cubelets;
During step (4) batching is mixed: the pig back fat meat cubelets that add quality of poultry 30%, 0.10% haematococcus pluvialis powder, 5% red date mud, 0.15% flavor enhance, 3.0% white sugar, 0.50% white wine, 0.15% white pepper powder, 0.1% black pepper, 0.40% shallot powder, 0.06% month cassia lignea flour, 0.05% caraway powder, 0.30% cycloheptaamylose;
In step (6): fresh sausage is hung over to air-dry laggard row vacuum packaging under the shady and cool condition of 20 ℃.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention also is not limited to above-mentioned giving an example.Those skilled in the art are in essential scope of the present invention, and the variation of making, remodeling, interpolation or replacement, also should belong to protection scope of the present invention, and protection scope of the present invention is as the criterion with claims.

Claims (7)

1. the functional poultry sausage of characteristic local flavor, it is characterized in that: in poultry, add with after salt and composite phosphate, the vacuum tumbling, add again haematococcus pluvialis zymolyte, red date mud, flavor enhance, white sugar, white wine, pig back fat meat cubelets, cycloheptaamylose, white pepper powder, black pepper, shallot powder, month cassia lignea flour, caraway powder, then mix, filling, air-dry, vacuum packaging, obtain a kind of polypeptide and astaxanthin class active factors of containing, there is anti-oxidant and red date local flavor functional meat sausage goods immunoloregulation function.
2. the preparation method of the functional poultry sausage of characteristic local flavor according to claim 1 is characterized in that specifically comprising the following steps:
(1) preparation of red date mud
Select without mildew and rot extra dry red wine jujube, after cleaning with clear water, by red date and water in mass ratio the ratio of 1:4-6 put into the pot boiling after 75-95 ℃, be incubated again 20-50 minute, then with beater, break into jujube paste, after removing skin and core, wear into thin mud with colloid mill, obtain red date mud;
(2) preparation of haematococcus pluvialis powder zymolyte
A. haematococcus pluvialis cell is collected: get cultured haematococcus pluvialis nutrient solution, centrifugation, collect the haematococcus pluvialis cell sediment, after by the haematococcus pluvialis cell sediment, with three-coloured amaranth juice, the ratio of 1:5-20 mixes in mass ratio, be incubated 20-120min under 50-65 ℃, more centrifugal collection obtains haematococcus pluvialis cell mud;
B. haematococcus pluvialis zymolyte preparation: haematococcus pluvialis cell mud is scattered in distilled water with grinding mill, with high pressure homogenizer in the 40-50MPa fragmentation, circulation 2-4 time, 200~250W ul-trasonic irradiation 2-6 min again, with citric acid, the pH value is adjusted to 4.4-4.8, the cellulase that adds again haematococcus pluvialis cell mud weight 0.10-0.20%, 45-55 ℃ of water-bath vibration enzymolysis 50-100min, after with NaoH solution, pH being adjusted to 6.3-6.6 again, the flavor protease that adds haematococcus pluvialis cell mud weight 0.10-0.25%, vibration insulation enzymolysis 6-12 hour, obtain the haematococcus pluvialis zymolyte, wherein the weight ratio of haematococcus pluvialis cell mud and distilled water is 1:4-6, and the specific activity of flavor protease is 20-40u/mg,
C. enzymolysis haematococcus pluvialis powder preparation: by haematococcus pluvialis zymolyte Vacuum Concentration, to the concentrate of solid contents 30-35%, micro-wave vacuum or spray-drying or freeze drying make the enzymolysis haematococcus pluvialis powder;
(3) preparation of meat raw material
After fowl is slaughtered, scalds and to pluck, to go internal organ, clean up, get its dried meat meat and das Beinfleisch, obtain poultry, add the salt of poultry gross mass 2.0-2.50% and the composite phosphate of 0.10-0.15% in poultry, after mixing, carry out the intermittent vacuum tumbling under 4-8 ℃, i.e. tumbling 25min, stop 10min, tumbling 25min again, repeatedly for several times, until 2-4 hour, the tumbler rotating speed is 20-25 rpm, and vacuum is the 0.70-0.80 atmospheric pressure; Get the pig back fat, being cut into volume with dicer is 0.5-0.8cm 3meat cubelets;
(4) batching is mixed
Poultry after tumbling is put into to mixer, add the pig back fat fourth of quality of poultry 20-30%, the haematococcus pluvialis powder of 0.05-0.10%, the red date mud of 5-10%, the flavor enhance of 0.08-0.15%, the white sugar of 2.0-3.0%, the white wine of 0.50-1.0%, the 0.1-0.15% white pepper powder, 0.1-0.15% black pepper, 0.20-0.40% shallot powder, 0.03-0.06% month cassia lignea flour, 0.05-0.08% caraway powder, the 0.10-0.30% cycloheptaamylose, mix to obtain meat filling mixture;
(5) bowel lavage
With sausage filler, above-mentioned meat filling mixture is poured in natural or artificial casing, after pressing the certain-length ligation, remove with the warm water rinsing meat stuffing that sticks in the casing outer surface and obtain fresh sausage;
(6) air-dry vacuum packaging
Fresh sausage is hung over air-dry under the shady and cool condition of 0-20 ℃ after, vacuumize and pack and obtain the functional poultry sausage of characteristic local flavor with transparent complex food bag.
3. the preparation method of the functional poultry sausage of a kind of characteristic local flavor according to claim 2 is characterized in that: the described composite phosphate of step (3) be sodium phosphate trimer, calgon and sodium pyrophosphate in mass ratio the ratio of 2:1.5:1 mix.
4. the preparation method of the functional poultry sausage of a kind of characteristic local flavor according to claim 2, it is characterized in that the described flavor enhance of step (4) is comprised of following raw material and mass percent: monosodium glutamate 50%, ribonucleotide 2%, Angel Yeast extract 35%, DL-glycosides propylhomoserin 8%, disodium succinate 1.6%, DL-natrium malicum 2.0%, sodium guanylate 0.70%, Sodium Inosinate 0.70% mixes.
5. the preparation method of the functional poultry sausage of a kind of characteristic local flavor according to claim 2, it is characterized in that: the alcohol content of the described white wine of step (4) is 38%.
6. the preparation method of the functional poultry sausage of a kind of characteristic local flavor according to claim 2, the preparation method who it is characterized in that described cultured haematococcus pluvialis nutrient solution is as follows: by the haematococcus pluvialis inoculation in the BBM medium culture, the illumination box temperature is controlled at 23-25 ℃, the 600-1200lx continuous illumination, by the exponential phase culture under rotating speed 1800r/min, centrifugal 5min, collecting cell mud is inoculated in the BBM culture medium of nitrogen stress, with the 500mL triangular flask, be culture vessel, it is 6 * 10 that postvaccinal cell density is controlled 4/ mL, put postvaccinal culture vessel on the repeatedly shaking table and cultivate under the rotating speed of 80-90 time/min, and fluorescent lamp provides the top light photograph, continuous illumination, and intensity of illumination is brought up to 9000-10000lx, temperature 25-26 ℃, Continuous Cultivation 10d gets final product.
7. the preparation method of the functional poultry sausage of a kind of characteristic local flavor according to claim 6, is characterized in that described BBM culture medium is composed as follows: distilled water 1000mL, Co (NO 3) 26H 2o 0.49 mg, NaNO 3250mg, K 2hPO 475mg, CaCl 22H 2o 25mg, EDTA 50mg, FeSO 47H 2o 4.98mg, ZnSO47H 2o 8.82mg, MoO 30.71mg, CuSO 45H 2o 1.57mg, KH 2pO 4175mg, MgSO 47H 2o 75mg, NaCl 25mg, KOH 31mg, H 3bO 311.42, MnCl 21.44 mg.
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CN114426936A (en) * 2021-12-31 2022-05-03 南京师范大学 Lactobacillus sake capable of reducing nitrite and application of lactobacillus sake in fermented sausage
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Application publication date: 20131225

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