CN103766950A - 一种玉米风味火腿肠的加工工艺 - Google Patents
一种玉米风味火腿肠的加工工艺 Download PDFInfo
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
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- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
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- 235000005822 corn Nutrition 0.000 claims description 21
- 210000000481 breast Anatomy 0.000 claims description 10
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 6
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- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
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- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 13
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- 238000004659 sterilization and disinfection Methods 0.000 abstract description 11
- 239000000463 material Substances 0.000 abstract description 10
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- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 3
- 235000009973 maize Nutrition 0.000 abstract 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
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- 235000013339 cereals Nutrition 0.000 abstract 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 abstract 1
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 abstract 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供一种玉米风味火腿肠的生产方法，是将将鸡胸肉及猪脂肪进行粗绞再拌入食盐、亚硝酸钠、异VC钠，将绞制好的物料进行腌制，腌后的肉粒放入斩拌机中充分斩拌同时加入白砂糖等配料再进行斩拌，然后加入淀粉、玉米胚芽蛋白粉、水进行斩拌，再加入鲜玉米粒搅拌均匀，加入谷氨酰胺转氨酶作用一定时间后灌入人造肠衣，用铅丝打结，放进高压水杀菌锅内121℃经30分钟杀菌，将杀菌后的产品进行冷却即为成品，此玉米风味火腿肠营养价值丰富，韧性好、口感佳、有明显的玉米风味。
Description
技术领域：
本发明属于食品加工的技术领域，涉及一种新的食品加工工艺及配方，尤其涉及玉米风味火腿肠的生产方法。
背景技术：
随着食品行业的发展，火腿肠作为一种方便食品深受消费者喜爱，因此市场上也出现了各种各样独特风味的火腿肠，而且，火腿肠的生产原料也极其广泛，包括各种禽肉、畜肉、鱼肉等等。鸡胸肉营养价值比较丰富，但是其口感及保水性等缺点使其在加工时需要进行处理。近年来谷氨酰胺转氨酶作为食品添加剂加工各种食品发展迅猛，火腿肠的加工过程中可以使用其改善蛋白的持水性、乳化性、吸油性等方面的特性。玉米胚芽蛋白营养价值丰富，在持水性、乳化性、吸油性等方面具有很强的加工可塑性。
本发明的最大创新点在于利用玉米胚芽蛋白在持水性、乳化性、吸油性等方面具有很强的加工可塑性的特点，添加谷氨酰胺转氨酶改变玉米胚芽蛋白及鸡胸肉中蛋白质的结构，生产出弹性更好、味道更佳营养更加丰富的火腿肠。
发明内容：
本发明的目的在于提供具有更高营养价值及良好风味及口感的玉米风味火腿肠。其配方及工艺如下：
配料（按重量计）:
鸡胸肉30～45份；鲜玉米粒5～10份；淀粉10～15份；玉米胚芽蛋白粉5～10份；水10～20份；猪肉脂肪5～10份；食盐2～3份；亚硝酸钠0.01～0.02份；异VC钠0.01～0.03份；白砂糖1～3份；味精0.1～0.3份；姜粉0.1～0.3份；花椒粉0.1～0.3份；谷氨酰胺转氨酶1～3份。
制作工艺：
鸡胸肉→绞制→腌制→斩拌→灌肠→酶作用→熟制杀菌→冷却→成品。
操作要点
1.绞制:将30～45份鸡胸肉及5～10份猪脂肪进行粗绞，孔板为8～16mm，保持肉温在0-4℃，均匀拌入食盐2～3份；亚硝酸钠0.01～0.02份；异VC钠0.01～0.03份。
2.腌制:将绞制好的物料在0-4℃腌制24～36小时。
3.斩拌。腌后的肉粒放入斩拌机中充分斩拌同时加入白砂糖1～3份；味精0.1～0.3份；姜粉0.1～0.3份；花椒粉0.1～0.3份；斩拌3min～5min，然后分次加入淀粉15～20份；玉米胚芽蛋白5～10份；水10～20份，斩拌3min～5min。
4.添加玉米粒:将斩拌好的物料加入鲜玉米粒5～10份，搅拌均匀。
5．酶作用：加入谷氨酰胺转氨酶1～3份搅拌均匀。10～40℃作用15min～6h。
6.灌肠:将肉糜灌入人造肠衣，用铅丝打结。
7．杀菌。放进高压水杀菌锅内121℃经30分钟杀菌。
8．冷却：将杀菌后的产品进行冷却即为成品。
具体实施
实施案例1
将鸡胸肉30份及猪脂肪5份进行粗绞，孔板为8mm，保持肉温在0-4℃，均匀拌入食盐2份；亚硝酸钠0.01份；异VC钠0.01份。将绞制好的物料在0-4℃腌制24小时。腌后的肉粒放入斩拌机中充分斩拌同时加入白砂糖1份；味精0.1份；姜粉0.1份；花椒粉0.1份；斩拌3min，然后分次加入淀粉20份；玉米胚芽蛋白粉5份；水20份，斩拌3min。将斩拌好的物料加入鲜玉米粒5份，搅拌均匀。加入谷氨酰胺转氨酶1份搅拌均匀。40℃作用15min。将肉糜灌入人造肠衣，用铅丝打结。放进高压水杀菌锅内经121℃30min杀菌。将杀菌后的产品进行冷却即为成品。
实施案例2
将鸡胸肉40份及猪脂肪8份进行粗绞，孔板为12mm，保持肉温在0-4℃，均匀拌入食盐2.5份；亚硝酸钠0.01份；异VC钠0.01份。将绞制好的物料在0-4℃腌制30小时。腌后的肉粒放入斩拌机中充分斩拌同时加入白砂糖2份；味精0.2份；姜粉0.2份；花椒粉0.2份；斩拌4min，然后分次加入淀粉18份；玉米胚芽蛋白粉8份；水15份，斩拌4min。添加玉米粒:将斩拌好的物料加入鲜玉米粒7份，搅拌均匀。加入谷氨酰胺转氨酶2份搅拌均匀。30℃作用1h。将肉糜灌入人造肠衣，用铅丝打结。放进高压水杀菌锅内121℃经30分钟杀菌。将杀菌后的产品进行冷却即为成品。
实施案例3
将鸡胸肉45份及猪脂肪10份进行粗绞，孔板为16mm，保持肉温在0-4℃，均匀拌入食盐3份；亚硝酸钠0.02份；异VC钠0.03份。将绞制好的物料在0-4℃腌制36小时。腌后的肉粒放入斩拌机中充分斩拌同时加入白砂糖3份；味精0.3份；姜粉0.3份；花椒粉0.3份；斩拌5min，然后分次加入淀粉15份；玉米胚芽蛋白粉10份；水10份，斩拌5min。添加玉米粒:将斩拌好的物料加入鲜玉米粒10%，搅拌均匀。加入谷氨酰胺转氨酶3份搅拌均匀。10℃作用6h。将肉糜灌入人造肠衣，用铅丝打结。放进高压水杀菌锅内121℃经30分钟杀菌。将杀菌后的产品进行冷却即为成品。
Claims (3)
1.一种玉米风味火腿肠的加工工艺，其特点在于通过添加谷氨酰胺转氨酶改变玉米胚芽蛋白及鸡胸肉中蛋白的性质，从而改变其组织状态及口感。
2.权利要求1所述，一种玉米风味火腿肠的加工工艺及配方其特点在于按鸡胸肉30～45份；鲜玉米粒5～10份；淀粉10～15份；玉米胚芽蛋白粉5～10份；水10～20份；猪肉脂肪5～10份；食盐2～3份；亚硝酸钠0.01～0.02份；异VC钠0.01～0.03份；白砂糖1～3份；味精0.1～0.3份；姜粉0.1～0.3份；花椒粉0.1～0.3份；谷氨酰胺转氨酶1～3份进行配料。
3.权利要求1所述，加入谷氨酰胺转氨酶1～3份，作用温度10～40℃，作用时间15min～6h。
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| CN104783217A (zh) * | 2015-05-08 | 2015-07-22 | 连云港福润食品有限公司 | 一种玉米风味火腿肠的加工方法 |
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| CN104783217A (zh) * | 2015-05-08 | 2015-07-22 | 连云港福润食品有限公司 | 一种玉米风味火腿肠的加工方法 |
| CN104783217B (zh) * | 2015-05-08 | 2018-02-09 | 连云港福润食品有限公司 | 一种玉米风味火腿肠的加工方法 |
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