CN103462057B - Functional poultry sausage having unique flavor, and preparation method thereof - Google Patents
Functional poultry sausage having unique flavor, and preparation method thereof Download PDFInfo
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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
Technical field
The present invention relates to a kind of sausage, especially relate to functional poultry sausage of a kind of special 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 to rub into pureed, then pours into the elongated cylinder tubular-shaped food that casing makes.The sausage of China has long history, and the type of sausage also has a lot, is mainly divided into river taste sausage and Guangdong flavor sausage.In order to prevent Fe forms in myoglobins from causing product colour to shade, in processing curing process, often add the antioxidant 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 production are at present more single, are mostly the sweet taste of Cantonese and the spicy of river formula, lack 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-jujube flavor, has tonifying middle-Jiao and Qi, nourishing blood and tranquilization, nourishing stomach and spleen, relaxes the effects such as the property of medicine.The chemical composition of red date is mainly containing several amino acids, vitamin A, vitamin B2, vitamin Cs such as protein, aspartic acid, glutamic acid.Measure through analysis center of the Chinese Academy of Sciences, 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.Containing 16 seed amino acids in red date, wherein 8 kinds is essential amino acid and the child arginine that cannot synthesize and histidine.
Astaxanthin (Astaxanthin), also known as ASX, is a kind of Red carotenoids found 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 beta carotene 10 times, more than 500 times of vitamin E, is therefore called as " super dimension E ".In addition, astaxanthin also has the physiologically actives such as antitumor, develop immunitypty.Astaxanthin can be used as fat-soluble pigment, there is gorgeous redness and strong antioxygenic property, in the food industry, can not only effectively play fresh-keeping, protect look, protect taste, the effect such as to guarantee the quality, and can be multiclass food color, increase the color and luster aesthetic feeling of food, have broad application prospects in the industry such as aquaculture, food additives.
Haematococcus pluvialis (
haematocoocus pluvialis) be that one is distributed widely in natural green algate of fresh water, belong to Chlorophyta, Chlorophyceae, volvocales, haematococcus section, haematococcus, be the biology (about 2-5% dry cell weight) that known occurring in nature content astaxanthin is the highest, and be rich in protein and unrighted acid.Haematococcus pluvialis powder is the aubergine powder that haematococcus pluvialis cell obtains after broken wall and spraying dry, and its protein content 14-16%, content astaxanthin 1.5-3.5% are counted as " concentrate " of natural astaxanthin.
At present, also do not disclose both at home and abroad and anyly a kind of there is the red date local flavor meat sausage process technology of anti-oxidant, immunoloregulation function and natural nitrate-free class anticorrisive agent and the correlative study report of product about utilizing haematococcus pluvialis powder zymolyte, red date mud and meat to develop.
Summary of the invention
Technical problem to be solved by this invention is to provide one not only unique flavor, nutritious, and has anti-oxidant and the functional poultry sausage of the special flavor being rich in the natural health of astaxanthin that is immunoloregulation function and preparation method thereof.
The present invention solves the problems of the technologies described above adopted technical scheme: the functional poultry sausage of a kind of special flavor, add with after salt and composite phosphate in poultry, vacuum tumbling, add haematococcus pluvialis zymolyte again, 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 containing polypeptide and astaxanthin class active factors, there is anti-oxidant and red date local flavor functional meat sausage goods that is immunoloregulation function.
A preparation method for the functional poultry sausage of special flavor, specifically comprises the following steps:
(1) preparation of red date mud
Selecting the extra dry red wine jujube without going rotten, after cleaning with clear water, the ratio of red date and water 1:4-6 in mass ratio being put into pot boiling to after 75-95 DEG C, be incubated 20-50 minute again, then break into jujube paste with beater, after removing skin and core, wear into thin mud with colloid mill, namely 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 haematococcus pluvialis cell sediment, after the ratio of haematococcus pluvialis cell sediment and three-coloured amaranth juice 1:5-20 is in mass ratio mixed, at 50-65 DEG C, be incubated 20-120min, then collected by centrifugation obtains haematococcus pluvialis cell mud;
B. haematococcus pluvialis zymolyte preparation: haematococcus pluvialis cell mud grinding mill is scattered in distilled water, broken at 40-50MPa with high pressure homogenizer, circulation 2-4 time, 200 ~ 250W ul-trasonic irradiation 2-6 min again, with citric acid, pH value is adjusted to 4.4-4.8, add the cellulase of haematococcus pluvialis cell mud weight 0.10-0.20% again, 45-55 DEG C of water-bath vibration enzymolysis 50-100min, after pH being adjusted to 6.3-6.6 with NaoH solution again, add the flavor protease of haematococcus pluvialis cell mud weight 0.10-0.25%, vibration insulation enzymolysis 6-12 hour, obtain 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: after haematococcus pluvialis zymolyte Vacuum Concentration to the concentrate of solid contents 30-35%, micro-wave vacuum or spraying dry or freeze drying obtain enzymolysis haematococcus pluvialis powder;
(3) preparation of meat raw material
After fowl is slaughtered, scalding and pluck, remove internal organ, clean up, get its dried meat meat and das Beinfleisch, obtain poultry, the salt of poultry gross mass 2.0-2.50% and the composite phosphate of 0.10-0.15% is added in poultry, after mixing, at 4-8 DEG C, carry out intermittent vacuum tumbling, i.e. tumbling 25min, stop 10min, tumbling 25min again, repeatedly for several times, until 2-4 hour, tumbler rotating speed is 20-25 rpm, and vacuum is 0.70-0.80 atmospheric pressure; Get pig back fat, being cut into volume with dicer is 0.5-0.8cm
3meat cubelets;
(4) batching mixing
Poultry after tumbling is put into mixer, adds 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%, 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, 0.10-0.30% cycloheptaamylose, mixes to obtain meat filling mixture;
(5) bowel lavage
Pour in natural or artificial casing with sausage filler by above-mentioned meat filling mixture, after certain length ligation, the meat stuffing sticking in casing outer surface with warm water rinse removing obtains fresh sausage;
(6) air-dry vacuum packaging
After air-dry under fresh sausage being hung over the shady and cool condition of 0-20 DEG C, vacuumize with transparent complex food bag and pack and obtain the functional poultry sausage of special flavor.
Composite phosphate described in step (3) is that the ratio of sodium phosphate trimer, calgon and sodium pyrophosphate 2:1.5:1 in mass ratio mixes.
Flavor enhance described in step (4) is made up 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-sodium malate 2.0%, sodium guanylate 0.70%, Sodium Inosinate 0.70% mixes.
The alcohol content of the white wine described in step (4) is 38%.
The preparation method of described cultured haematococcus pluvialis nutrient solution is as follows: by haematococcus pluvialis inoculation in BBM medium culture, illumination box temperature controls at 23-25 DEG C, 600-1200lx continuous illumination, by exponential phase culture under rotating speed 1800r/min, centrifugal 5min, collecting cell mud is inoculated in the BBM culture medium of nitrogen stress, is culture vessel with 500mL triangular flask, and it is 6 × 10 that postvaccinal cell density controls
4/ mL, put by postvaccinal culture vessel on repeatedly shaking table and cultivate under the rotating speed of 80-90 time/min, fluorescent lamp provides top light photograph, continuous illumination, and intensity of illumination brings up to 9000-10000lx, temperature 25-26 DEG C, Continuous Cultivation 10d.
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 makes public for the first time functional poultry sausage of a kind of special flavor and preparation method thereof, comprise the preparation of red date mud, the preparation process of enzymolysis haematococcus pluvialis powder, add salt and composite phosphate in poultry after, vacuum tumbling, add haematococcus pluvialis zymolyte again, red date mud, flavor enhance, 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, there is anti-oxidant and red date local flavor functional duck meat sausage goods that is immunoloregulation function.
Red date, cycloheptaamylose and pepper powder and shallot powder is inserted in this sausage, eliminate the bilgy odour of poultry, improve the mouthfeel of poultry sausage, enrich nutrition and the function value of poultry sausage, its several physiological active substances contained, as compositions such as red jujube polysaccharide, Flavonoid substances, vitamin C, saponin, CAMP, cyclic guanosine monophosphates, for enhancing immunity of organisms and antioxidation Be very effective; Haematococcus pluvialis zymolyte is added in poultry sausage goods, adds the content of proteins and peptides in product.Because haematococcus pluvialis is rich in astaxanthin, it takes on a red color, there is stronger antioxidation activity, the oxidation of myoglobins iron ion and the oxidation of fat can be prevented, making the color and luster that poultry sausage keeps good, without the need to adding nitrate and nitrite carries out pickling color development process, both having eliminated the harmfulness of nitrate and nitrite, eliminate again and pickle operation for a long time, improve production efficiency.And, astaxanthin also has the physiologically actives such as antitumor, develop immunitypty, unrighted acid in haematococcus pluvialis has the effect of angiocardiopathy preventing, therefore the interpolation of haematococcus pluvialis zymolyte, add functional characteristic and the nutritive value of poultry sausage, but also improve the value of haematococcus pluvialis.
In sum, functional poultry sausage of a kind of special flavor of the present invention and preparation method thereof, this sausage not only unique flavor, nutritious, natural health, and there is anti-oxidant and immunoloregulation function.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
One, experimental determining method
1, content astaxanthin measures
Get 10g sample, mud is become with mortar grinder, take 25mg and put into 10mL centrifuge tube, add 3g quartz sand, 5mL DMSO (dimethyl trident maple) is added in centrifuge tube, 45 ~ 50 DEG C of water-bath 30min, every 10min vortex oscillation 15 s (amounting to 3 times). the centrifugal 5min of 3000rpm, supernatant is proceeded in 25mL volumetric flask, then in centrifuge tube, add 5mL acetone, vortex oscillation 30s, the centrifugal 5min of 3000rpm, supernatant is proceeded in 25mL volumetric flask, acetone extraction 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 oscillatory mix, draw 5 ~ 7 mL put into centrifuge tube, 3000rpm is centrifugal to remove the particle brought in preceding step again, measure under 474nm wavelength maximum light absorption value (
a), acetone makes blank.If light absorption value is greater than 1.25, then must survey after sample acetone diluted, extension rate is generally 1:7 again;
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) ethanol dissolve after, be settled to 100mL.Accurate absorption 10mL, is settled to 100mL with distilled water, obtains the standard liquid of 0.2 mg/mL.Accurate draw standard liquid 0,0.4,0.8,1.2,1.6,2.0,2.4mL, be placed in 10mL measuring bottle respectively, adding distil water is to 2.4mL, add 5% sodium nitrite solution 0.4mL, mixing, places 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, shaking up, place 15min, take reagent blank as contrast.Measure trap A at 500 nm wavelength places, take absorbance A as ordinate, concentration C is abscissa, draw rutin concentration versus absorbance scale directrix curve, do linear regression, obtain equation: C=78.52A-0.7302(r=0.9991);
(2) flavonoid content measures: accurately take a certain amount of sausage sample, put into beaker, add the ethanol of a certain amount of 70%, starchiness is stirred into glass bar, put into the beaker of 500ml band plug, with 70% ethanol purge beaker and glass bar, washing lotion is also poured in beaker, add 70% ethanol again to 250mL, then with ultrasonic process 20 minutes, filter, then pipette, extract 10mL filtrate is used, with 70% ethanol constant volume to 100mL, measure absorbance as stated above, calculate the content of flavone compound with mark opisometer.
3, determining content of peptides
(1) making of calibration curve: the volumetric flask getting ten 10ml TCA of 5% prepares 0.0 successively, 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 6.0ml standard liquid respectively and add 4.0ml biuret reagent and on whirlpool mixed instrument, mix the centrifugal 10min of standing 10min 2000r/min get supernatant and under 540nm, measure OD value (doing blank with the first pipe) with the concentration of peptide for abscissa X (mg/ml) OD value is for ordinate Y production standard curve, obtain regression equation y=0.3681x+0.0013(R
2=1),
(2) mensuration of content of peptides: get trichloroacetic acid (TCA) aqueous solution that 2.5ml sausage serum adds 2.5ml 10% (W/V) mix on whirlpool mixed instrument standing 10min then under 4000r/min centrifugal 15min supernatant is all transferred to be settled to scale in 50ml volumetric flask and with the TCA of 5% and to shake up and then get the above-mentioned solution of 6.0ml and put in another test tube and add biuret reagent 4.0ml (sample liquid: biuret reagent=3:2) (V/V) mix standing 10min on whirlpool mixed instrument, the centrifugal 10min of 2000r/min, gets supernatant and under 540nm, measures OD value reference standard curve try to achieve the peptide concentration C (mg/ml) in sample solution and then can try to achieve content of peptides in sample.
4, oxidation resistance index determining
(1) mensuration of TAC: the sample extracting solution adding above-mentioned gained in oxidation reaction system, utilizes Fenton reaction system to produce hydroxy radical, using ascorbic acid as positive control, measures light absorption value after reaction terminates in 510nm place; TAC is by formulae discovery below:
；
(2) mensuration of ultra-oxygen anion free radical: in reaction system, the changing value of the ultra-oxygen anion free radical that the vitamin C that the ultra-oxygen anion free radical that often liter of sample suppresses at 37 DEG C of reaction 40min is equivalent to 1mg suppresses is a unit of activity,
oD
1: the absorbance of control tube; OD
2: the absorbance 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 gress reagent colour development, form red material, its colour generation and hydroxy radical number proportional:
standard pipe concentration is 8.824mmol/L; Sampling amount is 1mL; OD
1: the absorbance of control tube; OD
2: the absorbance measuring pipe; OD
3: the absorbance of standard pipe; OD
4: the absorbance of blank tube.
5, immune indexes measures
(1) pretreatment of raw material: take appropriate functional sausage product, add in physiological saline, be fully twisted into serum with refiner, for measuring its immunoregulatory activity;
(2) animal used as test grouping and gavage: 60 mouse are divided into 3 groups at random, often organize 20.Three components Wei Normal group, endoxan (CY) control group, CY+ fresh cheese 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.At first 5 days of gavage, except Normal group, other three groups of lumbar injection every day isometric endoxan 100mg/kg body weight;
(3) organ index computing formula: each group mouse is weighed after last administration 24h, tail venous blood sampling, after de-cervical vertebra puts to death mouse, takes 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=
;
(4) phagocytic index measures
Clean up index
k=
, phagocytic index α=
k: the not calibrated index engulfed; OD
1: blood specimen OD value when 2 minutes; OD
2: blood specimen OD value when 20 minutes.
Two, specific embodiment
Embodiment 1
The functional poultry sausage of a kind of special flavor of the present invention, add with after salt and composite phosphate in poultry, 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, the moon 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 that is immunoloregulation function, it specifically comprises following preparation process:
(1) preparation of red date mud
Selecting the extra dry red wine jujube without going rotten, after cleaning with clear water, after the ratio of red date and water 1:5 in mass ratio being put into pot boiling to 85 DEG C, then being incubated 35 minutes, then breaking into jujube paste with beater, after removing skin and core, wear into thin mud with colloid mill, namely 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 haematococcus pluvialis cell sediment, with 1:12(haematococcus pluvialis cell sediment: three-coloured amaranth juice) mass ratio be scattered in three-coloured amaranth juice, 70min is incubated at 58 DEG C, then collected by centrifugation haematococcus pluvialis cell mud;
2. haematococcus pluvialis zymolyte preparation: haematococcus pluvialis cell mud grinding mill is scattered in (haematococcus pluvialis cell mud: distilled water=1:5) (W:W) in distilled water, under room temperature, with high pressure homogenizer, broken at 45MPa, circulate 3 times, 225W ul-trasonic irradiation 4 min again, with citric acid, pH value is adjusted to 4.6, add the cellulase of haematococcus pluvialis cell mud weight 0.15% again, 50 DEG C of water-bath vibration enzymolysis 75min, with NaoH solution, pH is adjusted to 6.5 again, add the flavor protease (vigor is 30u/mg) of haematococcus pluvialis cell shale amount 0.18%, vibration insulation enzymolysis 9 hours, obtain haematococcus pluvialis zymolyte,
3. enzymolysis haematococcus pluvialis powder preparation: after haematococcus pluvialis zymolyte Vacuum Concentration to the concentrate of solid contents 33%, spraying dry obtains enzymolysis haematococcus pluvialis powder;
(3) preparation of meat raw material
After fowl is slaughtered, scalding and pluck, remove internal organ, clean up, get its dried meat meat and das Beinfleisch, obtain poultry, the salt of poultry gross mass 2.25% and the composite phosphate of 0.12% is added in poultry, after mixing, at 6 DEG C, carry out intermittent vacuum tumbling, i.e. tumbling 25min, stop 10min, tumbling 25min again, repeatedly for several times, until 3 hours, tumbler rotating speed is 23 rpm, and vacuum is 0.75 atmospheric pressure; Get pig back fat, being cut into volume with dicer is 0.6cm
3meat cubelets;
(4) batching mixing
Poultry after tumbling is put into mixer, adds the pig back fat meat cubelets of quality of poultry 25%, the haematococcus pluvialis powder of 0.08%, the red date mud of 8%, the flavor enhance of 0.12%, the white sugar of 2.5%, the white wine of 0.8%, 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, mixes to obtain meat filling mixture;
(5) bowel lavage
Pour in natural or artificial casing with sausage filler by the above-mentioned meat stuffing mixed, after certain length ligation, the meat stuffing sticking in casing outer surface with warm water rinse removing obtains fresh sausage;
(6) air-dry: after air-dry under fresh sausage being hung over the shady and cool condition of 10 DEG C, vacuumize to pack with transparent complex food bag and get product.
Wherein above-mentioned haematococcus pluvialis bacterial strain is provided by the American Type Culture Collection committee of Chinese Academy of Sciences algae kind storehouse.The preparation method of cultured haematococcus pluvialis nutrient solution is as follows: by haematococcus pluvialis inoculation in BBM medium culture, illumination box temperature controls at 23-25 DEG C, 600-1200lx continuous illumination, by 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, be culture vessel with 500mL triangular flask, it is 6 × 10 that postvaccinal cell density controls
4/ mL, put by postvaccinal culture vessel on repeatedly shaking table and cultivate under the rotating speed of 80-90 time/min, fluorescent lamp provides top light photograph, continuous illumination, and intensity of illumination brings up to 9000-10000lx, temperature 25-26 DEG C, Continuous Cultivation 10d.Wherein BBM culture medium composition: 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: after the ratio of red date and water 1:4 in mass ratio puts into pot boiling to 85 DEG C, then be 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, is incubated 120min after mixing at 50 DEG C; Haematococcus pluvialis cell mud and distilled water mass ratio are 1:4, under room temperature, with high pressure homogenizer, broken at 40MPa, circulate 4 times, 200W ul-trasonic irradiation 6 min, is adjusted to 4.4 with citric acid by pH value again, then adds the cellulase of haematococcus pluvialis cell mud weight 0.10%, 45 DEG C 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; After haematococcus pluvialis zymolyte Vacuum Concentration to the concentrate of solid contents 30%, micro-wave vacuum obtains enzymolysis haematococcus pluvialis powder;
In the preparation of step (3) meat raw material: add the salt of poultry gross mass 2.0% and the composite phosphate of 0.10% in poultry, after mixing, at 4 DEG C, carry out intermittent vacuum tumbling, until 4 hours, tumbler rotating speed is 20rpm, and vacuum is 0.70 atmospheric pressure; Get pig back fat, being cut into volume with dicer is 0.5cm
3meat cubelets;
In the mixing of step (4) batching: the pig back fat meat cubelets adding quality of poultry 20%, the haematococcus pluvialis powder of 0.05%, the red date mud of 10%, the flavor enhance of 0.08%, the white sugar of 2.0%, the white wine of 1.0%, 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): air-dry laggard row vacuum packaging under fresh sausage being hung over the shady and cool condition of 0 DEG C.
Embodiment 3
With embodiment 1, its difference is:
In the preparation of step (1) red date mud: after the ratio of red date and water 1:6 in mass ratio puts into pot boiling to 85 DEG C, then be 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, is incubated 20min after mixing at 65 DEG C; Haematococcus pluvialis cell mud and distilled water mass ratio are 1:6, under room temperature, with high pressure homogenizer, broken at 50MPa, circulate 2 times, 250W ul-trasonic irradiation 2min, is adjusted to 4.8 with citric acid by pH value again, then adds the cellulase of haematococcus pluvialis cell mud weight 0.20%, 55 DEG C 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; After haematococcus pluvialis zymolyte Vacuum Concentration to the concentrate of solid contents 35%, freeze drying obtains enzymolysis haematococcus pluvialis powder;
In the preparation of step (3) meat raw material: add the salt of poultry gross mass 2.5% and the composite phosphate of 0.15% in poultry, after mixing, at 8 DEG C, carry out intermittent vacuum tumbling, until 2 hours, tumbler rotating speed is 25rpm, and vacuum is 0.8 atmospheric pressure; Get pig back fat, being cut into volume with dicer is 0.8cm
3meat cubelets;
In the mixing of step (4) batching: the pig back fat meat cubelets adding quality of poultry 30%, the haematococcus pluvialis powder of 0.10%, the red date mud of 5%, the flavor enhance of 0.15%, the white sugar of 3.0%, the white wine of 0.50%, 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): air-dry laggard row vacuum packaging under fresh sausage being hung over the shady and cool condition of 20 DEG C.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited to above-mentioned citing.Those skilled in the art are in essential scope of the present invention, and the change made, remodeling, interpolation or replacement, also should belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (5)
1. a preparation method for the functional poultry sausage of special flavor, is characterized in that specifically comprising the following steps:
(1) preparation of red date mud
Selecting the extra dry red wine jujube without going rotten, after cleaning with clear water, the ratio of red date and water 1:4-6 in mass ratio being put into pot boiling to after 75-95 DEG C, be incubated 20-50 minute again, then break into jujube paste with beater, after removing skin and core, wear into thin mud with colloid mill, namely 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 haematococcus pluvialis cell sediment, after the ratio of haematococcus pluvialis cell sediment and three-coloured amaranth juice 1:5-20 is in mass ratio mixed, at 50-65 DEG C, be incubated 20-120min, then collected by centrifugation obtains haematococcus pluvialis cell mud;
B. haematococcus pluvialis zymolyte preparation: haematococcus pluvialis cell mud grinding mill is scattered in distilled water, broken at 40-50MPa with high pressure homogenizer, circulation 2-4 time, 200 ~ 250W ul-trasonic irradiation 2-6min again, with citric acid, pH value is adjusted to 4.4-4.8, add the cellulase of haematococcus pluvialis cell mud weight 0.10-0.20% again, 45-55 DEG C of water-bath vibration enzymolysis 50-100min, after pH being adjusted to 6.3-6.6 with NaoH solution again, add the flavor protease of haematococcus pluvialis cell mud weight 0.10-0.25%, vibration insulation enzymolysis 6-12 hour, obtain 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: after haematococcus pluvialis zymolyte Vacuum Concentration to the concentrate of solid contents 30-35%, micro-wave vacuum or spraying dry or freeze drying obtain enzymolysis haematococcus pluvialis powder;
(3) preparation of meat raw material
After fowl is slaughtered, scalding and pluck, remove internal organ, clean up, get its dried meat meat and das Beinfleisch, obtain poultry, the salt of poultry gross mass 2.0-2.50% and the composite phosphate of 0.10-0.15% is added in poultry, after mixing, at 4-8 DEG C, carry out intermittent vacuum tumbling, i.e. tumbling 25min, stop 10min, tumbling 25min again, repeatedly for several times, until 2-4 hour, tumbler rotating speed is 20-25rpm, and vacuum is 0.70-0.80 atmospheric pressure; Get pig back fat, being cut into volume with dicer is 0.5-0.8cm
3meat cubelets;
(4) batching mixing
Poultry after tumbling is put into mixer, adds 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%, 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, 0.10-0.30% cycloheptaamylose, mixes to obtain meat filling mixture;
(5) bowel lavage
Pour in natural or artificial casing with sausage filler by above-mentioned meat filling mixture, after certain length ligation, the meat stuffing sticking in casing outer surface with warm water rinse removing obtains fresh sausage;
(6) air-dry vacuum packaging
After air-dry under fresh sausage being hung over the shady and cool condition of 0-20 DEG C, vacuumize with transparent complex food bag and pack and obtain the functional poultry sausage of special flavor.
2. the preparation method of the functional poultry sausage of a kind of special flavor according to claim 1, is characterized in that: the composite phosphate described in step (3) is that the ratio of sodium phosphate trimer, calgon and sodium pyrophosphate 2:1.5:1 in mass ratio mixes.
3. the preparation method of the functional poultry sausage of a kind of special flavor according to claim 1, is characterized in that: the alcohol content of the white wine described in step (4) is 38%.
4. the preparation method of the functional poultry sausage of a kind of special flavor according to claim 1, it is characterized in that the preparation method of described cultured haematococcus pluvialis nutrient solution is as follows: by haematococcus pluvialis inoculation in BBM medium culture, illumination box temperature controls at 23-25 DEG C, 600-1200lx continuous illumination, by exponential phase culture under rotating speed 1800r/min, centrifugal 5min, collecting cell mud is inoculated in the BBM culture medium of nitrogen stress, be culture vessel with 500mL triangular flask, it is 6 × 10 that postvaccinal cell density controls
4/ mL, put by postvaccinal culture vessel on repeatedly shaking table and cultivate under the rotating speed of 80-90 time/min, fluorescent lamp provides top light photograph, continuous illumination, and intensity of illumination brings up to 9000-10000lx, temperature 25-26 DEG C, Continuous Cultivation 10d.
5. the preparation method of the functional poultry sausage of a kind of special flavor according to claim 4, is characterized in that described BBM culture medium is composed as follows: distilled water 1000mL, Co (NO
3)
26H
2o 0.49mg, 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
21.44mg.
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| CN104862230A (en) * | 2015-06-04 | 2015-08-26 | 王天黎 | Production technology of cell wall-broken algae powder of haematococcus pluvialis |
| CN109258777A (en) * | 2018-11-13 | 2019-01-25 | 谭会轻 | A kind of meat additive |
| CN111493289B (en) * | 2019-01-31 | 2023-05-16 | 郑州轻工业学院 | Processing method of low-salt western ham |
| CN112167544A (en) * | 2020-09-17 | 2021-01-05 | 深圳大学 | Nutritional and healthy microalgae-based roast chicken cake with improved color and luster and preparation method thereof |
| CN114426936B (en) * | 2021-12-31 | 2023-08-18 | 南京师范大学 | Nitrite-reducing lactobacillus sake and application thereof in fermented sausage |
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Application publication date: 20131225 Assignee: Zhejiang Zhuowang Agricultural Technology Co., Ltd. Assignor: Ningbo University Contract record no.: 2017990000275 Denomination of invention: Functional poultry sausage having unique flavor, and preparation method thereof Granted publication date: 20150603 License type: Common License Record date: 20170713 |
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