CN103815431B - A kind of sausage containing crosslinked peanut protein and preparation method thereof - Google Patents
A kind of sausage containing crosslinked peanut protein and preparation method thereof Download PDFInfo
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- CN103815431B CN103815431B CN201410071843.0A CN201410071843A CN103815431B CN 103815431 B CN103815431 B CN 103815431B CN 201410071843 A CN201410071843 A CN 201410071843A CN 103815431 B CN103815431 B CN 103815431B
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 97
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 97
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 97
- 235000020232 peanut Nutrition 0.000 title claims abstract description 97
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 88
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 88
- 235000013580 sausages Nutrition 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 238000001814 protein method Methods 0.000 title abstract description 5
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 96
- 235000018102 proteins Nutrition 0.000 claims abstract description 87
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 210000000577 adipose tissue Anatomy 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 239000000284 extract Substances 0.000 claims abstract description 20
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 19
- 238000009461 vacuum packaging Methods 0.000 claims description 18
- 238000005520 cutting process Methods 0.000 claims description 17
- 108010002493 Arachin Proteins 0.000 claims description 16
- WNPXRNJEBMRJGV-UHFFFAOYSA-N chembl1399590 Chemical compound COC1=CC=CC(C=2N=C3C=CC=CC3=C(N3C(CCCC3)C)N=2)=C1O WNPXRNJEBMRJGV-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 102000006395 Globulins Human genes 0.000 claims description 15
- 108010044091 Globulins Proteins 0.000 claims description 15
- 235000015277 pork Nutrition 0.000 claims description 12
- 238000004132 cross linking Methods 0.000 claims description 11
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 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 claims description 9
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 235000004252 protein component Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 108060008539 Transglutaminase Proteins 0.000 claims description 3
- 102000003601 transglutaminase Human genes 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 14
- 235000019710 soybean protein Nutrition 0.000 abstract description 14
- 239000006227 byproduct Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000020997 lean meat Nutrition 0.000 description 12
- 235000013622 meat product Nutrition 0.000 description 10
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 229940099112 cornstarch Drugs 0.000 description 6
- 239000000945 filler Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 208000010392 Bone Fractures Diseases 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 4
- 229940048086 sodium pyrophosphate Drugs 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 4
- 210000002808 connective tissue Anatomy 0.000 description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 description 3
- 239000001488 sodium phosphate Substances 0.000 description 3
- 239000013638 trimer Substances 0.000 description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 3
- 125000002252 acyl group Chemical group 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- PXFBZOLANLWPMH-UHFFFAOYSA-N 16-Epiaffinine Natural products C1C(C2=CC=CC=C2N2)=C2C(=O)CC2C(=CC)CN(C)C1C2CO PXFBZOLANLWPMH-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000004853 protein function Effects 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of sausage containing crosslinked peanut protein and preparation method thereof, by TGase effect, peanut protein is cross-linked, obtain the functional crosslinked peanut protein significantly improved, and it can be used as one of major ingredient to be applied in the preparation of sausage, not only can improve nutrition and the quality of sausage, and be applied in the preparation of sausage as the substitute of soybean protein, soybean protein price can be solved continue to rise, a difficult problem for supply shortage, especially the byproduct peanut meal that peanut extracts oil can be utilized, not only with low cost, and it is nutritious, open the new good protein resource after soybean protein, the production cost of effective reduction sausage.In addition, the present invention by add certain part by weight pig the back of the body fat, and by use frozen water mix, obtain the emulsified body being conducive to improving sausage mouthfeel and quality, by adding a certain proportion of egg liquid, make the taste of sausage and quality more excellent.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of sausage containing crosslinked peanut protein and preparation method thereof.
Background technology
Sausage is primary raw material with livestock meat, the typical meat product of the one made, and meat is fine and smooth and flexible, has the feature of easy to carry, edible simple, long shelf-life.Therefore, deeply welcome by consumers in general.The texture characteristic of sausage, if the texture characteristics such as hardness, elasticity, cohesion, chewiness, fragility and tackness are the important physical characteristics of the meat gruel based articles such as meat products sausage.In meat products process, add protein, thus the yield rate of meat products, retention ability, matter structure etc. are greatly improved, particularly emulsion sausage class meat products, can improve its quality and nutritive value, becomes a kind of trend gradually.
Because soybean protein has good functional, as emulsibility, water holding holding oiliness etc., can affine gravy, reduce cooking loss, improve product special flavour, be vegetable protein the most frequently used in meat products actual production.But, when soybean protein price continues to rise, or under the condition of soybean protein supply shortage, need to find a kind of new protein resource and be applied in meat products to replace soybean protein.But other plant albumen often lacks the function such as emulsibility, water holding holding oiliness, directly applies to poor effect in the production of meat products.
Such as, peanut protein is divided into two large classes: 90% is salting-in protein, 10% is water-solubility protein, and wherein salting-in protein mainly comprises arachin and companion's globulin, all has the characteristic more easily absorbed than soybean protein, peanut protein is the new good protein resource of after soybean protein, and the accessory substance peanut meal of peanut oil expression, there is high protein content, lack the development and utilization of the degree of depth, only be used as feed, cause the waste of raw material.But the peanut protein of current China is not fully utilized in meat products, reason is that its functional characteristic is poor, limits range of application.
On the other hand, TGase is a kind of cross-linking enzyme, and it can utilize the γ-amide groups of glutamine residue on peptide chain to be acry radical donor, by the acyl group transfer reaction between catalysis itself and acyl acceptor impel occur between albumen crosslinked.At present, about vegetable protein modified method, be widely used in improving in the field of protein function characteristic, so, how to utilize the method for modifying of protein, make vegetable protein, especially the functional characteristic of peanut protein obtains large improvement, seems most important to the application of peanut protein in meat products.
Summary of the invention
The object of this invention is to provide a kind of sausage containing crosslinked peanut protein and preparation method thereof, the present invention makes to be cross-linked between peanut protein by TGase effect, obtain the functional crosslinked peanut protein significantly improved, and it can be used as one of major ingredient to be applied in the preparation of sausage, not only can improve nutrition and the quality of sausage, and can peanut protein be applied in the preparation of sausage as the substitute of soybean protein, especially the byproduct peanut meal that peanut extracts oil can be utilized, not only effectively reduce costs, and it is nutritious, open the new good protein resource after soybean protein.
Another object of the present invention is, by add certain part by weight pig the back of the body fat, and by use frozen water mix, obtain the emulsified body being conducive to improving sausage mouthfeel and quality, by adding a certain proportion of egg liquid, make the taste of sausage and quality more excellent.
Technical scheme of the present invention is:
A sausage containing crosslinked peanut protein, is characterized in that, be prepared from by the raw material of following weight portion:
Meat 20-40;
Crosslinked peanut protein 5-15;
Water 30-40;
One or more in salt, phosphate, starch based, vegetable oil, white pepper powder and chickens' extract and sodium isoascorbate mixture;
Described crosslinked peanut protein is formed through TGase effect by peanut protein;
Described peanut protein is the arachin and companion's globulin that extract from peanut meal.
Preferably, in the described sausage containing crosslinked peanut protein, meat used is lean pork and pig back of the body fat preferably, and its components by weight percent is: lean pork 15-25; Pig back of the body fat 5-15.
Preferably, in the described sausage containing crosslinked peanut protein, the egg liquid also containing 8-13 weight portion in formula.
Preferably, in the described sausage containing crosslinked peanut protein, water used is frozen water.
Preferably, the preparation method of the described sausage containing crosslinked peanut protein, comprising following steps:
Step one, the crosslinked peanut protein of preparation, extract peanut protein component, add TGase and carry out cross-linking reaction, be cross-linked peanut protein accordingly;
The preparation of step 2, emulsified body, by described crosslinked peanut protein, pig back of the body fat and frozen water mixing, carries out cutting mixing, obtains emulsified body;
The preparation of step 3, fillings, by lean pork, egg liquid and other auxiliary materials and emulsified body mixing, carries out cutting mixing, obtains preparing fillings needed for sausage;
The preparation of step 4, sausage, records fillings, and boiling certain hour after carrying out vacuum packaging, obtain the described sausage containing crosslinked peanut protein.
Preferably, in the preparation method of the described sausage containing crosslinked peanut protein, cold heavy method in step one, is adopted to extract peanut protein component.
Preferably, in the preparation method of the described sausage containing crosslinked peanut protein, described peanut protein adopts arachin and companion's globulin, and the reaction condition of wherein said arachin and TGase is pH6.5-7.5, temperature 35-45 DEG C, transglutamin-ase 9 enzyme dosage 11-13U/g, crosslinking time 1-2h; The reaction condition of described companion's globulin and TGase is pH6.5-7.5, temperature 35-45 DEG C, enzyme dosage 14-16U/g, crosslinking time 2-3h.
The present invention has following beneficial effect: the present invention makes to be cross-linked between peanut protein by TGase effect, obtain the functional crosslinked peanut protein significantly improved, and it can be used as one of major ingredient to be applied in the preparation of sausage, not only can improve nutrition and the quality of sausage, and as the substitute of soybean protein, solve soybean protein price to continue to rise, a difficult problem for supply shortage, open the new good protein resource after soybean protein, especially the byproduct peanut meal that peanut extracts oil can be utilized, it is not only made to obtain deep development and utilization, and there is cheap advantage.
In addition, the present invention is by adding the pig back of the body fat of certain part by weight, and by using frozen water to mix, obtain the emulsified body being conducive to improving sausage mouthfeel and quality, by adding a certain proportion of egg liquid, make the taste of sausage and quality more excellent, the present invention has with low cost, the nutrition advantage that more horn of plenty, flavouring quality are excellent.
Accompanying drawing explanation
Preparation method's schematic diagram of the sausage containing crosslinked peanut protein described in Fig. 1.
Detailed description of the invention
Below in conjunction with accompanying drawing, 1 couple of the present invention elaborates, and can according to this implement after consulting this description to make those of ordinary skill in the art.
As shown in Figure 1, a kind of sausage containing crosslinked peanut protein, is characterized in that, is prepared from by the major ingredient of following weight portion and auxiliary material:
Meat 20-40
Crosslinked peanut protein 5-15
Water 30-40
One or more in the auxiliary materials such as the salt that other food allow, starch based, vegetable oil and flavoring.
In the described sausage containing crosslinked peanut protein, meat used is lean pork and pig back of the body fat preferably, and its composition by weight is: lean pork 15-25; Pig back of the body fat 5-15.By adding a certain proportion of pig back of the body fat in formula, the emulsified body effectively improving sausage mouthfeel and texture can be formed.
In the described sausage containing crosslinked peanut protein, the egg liquid also containing 8-13 weight portion in formula.By adding egg liquid, the mouthfeel of sausage can be increased, and effectively improve the quality of sausage.
In the described sausage containing crosslinked peanut protein, water used is frozen water.By using frozen water to enable the temperature in the process of mixing of cutting of emulsified body preparation and fillings remain on less than 10 DEG C, effectively keep mouthfeel and the quality of fillings.
In the described sausage containing crosslinked peanut protein, described crosslinked peanut protein is crosslinked peanut protein preferably, and it is formed through TGase effect by peanut protein.
The optimization formula of the sausage containing crosslinked peanut protein of the present invention is:
Go lean pork 15-25 part of manadesma; Pig back of the body fat 5-15 part; Crosslinked peanut protein 5-15 part; Egg liquid 8-13 part; Frozen water 30-40 part; Cornstarch 7-13 part; White pepper powder 0.5-2 part; Salt 1-2 part; Mixed phosphate 0.5-1.5 part; Chickens' extract, sodium isoascorbate be 1-5 part altogether.
In the described sausage containing crosslinked peanut protein, the arachin that described peanut protein preferably extracts from peanut meal and companion's globulin.Peanut meal is the byproduct that peanut squeezing produces, lack the development and utilization of the degree of depth, generally use as just feed, in fact it contains higher nutritive value, extracted by cold heavy method and can obtain the higher peanut protein of purity, mainly arachin and companion's globulin, its extracting method reference patent " a kind of synchronous extraction and isolation arachin and the method for accompanying globulin ", the patent No. 201210255934.0.
The preparation method of the described sausage containing crosslinked peanut protein, comprising following steps:
Step one, the crosslinked peanut protein of preparation, extract peanut protein component, add TGase and carry out cross-linking reaction, be cross-linked peanut protein accordingly; Adopt cold heavy method extract the arachin in peanut meal and accompany globulin in the present invention, add TGase under certain condition and carry out cross-linking reaction, obtain crosslinked peanut protein.
The preparation of step 2, emulsified body, by described crosslinked peanut protein, pig back of the body fat and frozen water mixing, carries out cutting mixing, obtains emulsified body.First the frozen water of crosslinked peanut protein and 1/2 total amount can be mixed in cutmixer in the present invention, then will be processed into 1cm
2the pig back of the body fat of left and right fritter adds to continue to cut mixes 3-5min, is prepared into the emulsified body mixed that temperature is lower.
The preparation of step 3, fillings, by egg liquid and other auxiliary materials and emulsified body mixing, carries out cutting mixing, obtains preparing fillings needed for sausage.In emulsified body, first can add lean pork and salt-mixture cut again and mix 1-3min; Then add white pepper powder, cornstarch, egg liquid, chickens' extract and sodium isoascorbate, and the frozen water of residue 1/2 total amount, cut and mix to meat stuffing exquisiteness, thickness, even, about 4-8min; Cutting in the process of mixing, controlling temperature≤10 DEG C of meat stuffing.Wherein lean pork is cut into 1cm before use
2the fritter of left and right, mixes with salt, at 4 DEG C, pickles 16-48h.
The preparation of step 4, sausage, records fillings, and boiling certain hour after carrying out vacuum packaging, obtain the described sausage containing crosslinked peanut protein.Sausage filler can being used to record cutting the fillings of mixing, using Collagent casing for sausages, tiing a knot every 10-15cm.The sausage surface irrigated is dried, uses food-grade vacuum packaging bag, specification: 10cm*15cm or 15cm*20cm, adopt vacuum packaging machine to vacuumize packaging.Then will to irrigate and vacuum-packed sausage carries out boiling in the pot of 85-95 DEG C, boiling 40-60min.From pot, take out the good sausage of boiling after boiling completes, be placed in pallet, be cooled to room temperature.With scissors, vacuum packaging bag is cut off, take out sausage, preservation at 4 DEG C.
In the preparation method of the described sausage containing crosslinked peanut protein, cold heavy method in step one, is adopted to extract vegetable protein component.
In the preparation method of the described sausage containing crosslinked peanut protein, described peanut protein adopts arachin and companion's globulin, and the reaction condition of wherein said arachin and TGase is pH6.5-7.5, temperature 35-45 DEG C, transglutamin-ase 9 enzyme dosage 11-13U/g, crosslinking time 1-2h; The reaction condition of described companion's globulin and TGase is pH6.5-7.5, temperature 35-45 DEG C, enzyme dosage 14-16U/g, crosslinking time 2-3h.
Specific embodiment 1
Choose qualified 200g fresh pig lean meat and 150g pig back of the body fat, lean meat is removed broken bone, manadesma, is laid on platform, lean pork and pig back of the body fat are all cut into 1cm
2the fritter of left and right, mixes 10g salt lean meat, and pickle 20h under 4 DEG C of environment.50g is cross-linked arachin and 150g frozen water mixes in cutmixer, adds and be processed into 1cm
2the pig back of the body fat of left and right fritter stirs 3min, add 3g sodium phosphate trimer and 2g sodium pyrophosphate, cut and mix 2min, then 5g white pepper powder, 100g cornstarch, 80g egg liquid, 15 chickens' extracts, 0.3g sodium isoascorbate and 150g frozen water is added wherein, cut and mix to meat stuffing exquisiteness, thickness, evenly, cut and mix 5min, cutting temperature≤10 DEG C keeping meat stuffing in the process of mixing at any time simultaneously.
Load in sausage filler record with Collagent casing for sausages cutting the meat stuffing mixed, tie a knot every 15cm.After irrigating sausage, being dried on its surface, is the food-grade vacuum packaging bag of 15cm*20cm by specification, adopts vacuum packaging machine to vacuumize packaging.The pot being placed in 90 DEG C carries out boiling, boiling 40min.After boiling is good, is placed in pallet, is cooled to room temperature, with scissors, vacuum packaging bag is cut off, take out sausage, preservation at 4 DEG C.
Specific embodiment 2:
Choose qualified 250g fresh pig lean meat and 100g pig back of the body fat, after lean meat is removed broken bone, manadesma, connective tissue, mix with 15g salt lean meat, and pickle 24h under 4 DEG C of environment.75g is cross-linked arachin and 160g frozen water mixes in cutmixer, adds and be processed into 1cm
2the pig back of the body fat of left and right fritter, stir 5min, add 2g sodium phosphate trimer, 3g sodium pyrophosphate and 1g calgon, cut and mix 3min, then 5g white pepper powder, 120g cornstarch, 100g egg liquid, 10g chickens' extract, 0.4g sodium isoascorbate and 160g frozen water is added wherein, cut and mix to meat stuffing exquisiteness, thickness, evenly, cut and mix 6min, cutting temperature≤10 DEG C keeping meat stuffing in the process of mixing at any time simultaneously.
Load in sausage filler record with Collagent casing for sausages cutting the fillings of mixing, tie a knot every 12cm.After irrigating sausage, being dried on its surface, is the food-grade vacuum packaging bag of 10cm*15cm by specification, adopts vacuum packaging machine to vacuumize packaging.The pot being placed in 85 DEG C carries out boiling, boiling 50min.After boiling is good, is placed in pallet, is cooled to room temperature, with scissors, vacuum packaging bag is cut off, take out, preservation at 4 DEG C.
Specific embodiment 3
Choose qualified 200g fresh pig lean meat and 150g pig back of the body fat, after lean meat is removed broken bone, manadesma, connective tissue, mix with 15g salt lean meat, and pickle 16h under 4 DEG C of environment.100g crosslinked companion globulin and 150g frozen water are mixed in cutmixer, adds and be processed into 1cm
2the pig back of the body fat of left and right fritter, stir 3min, add 4g sodium pyrophosphate and 3g calgon to cut and mix 2min, then 10g white pepper powder, 100g cornstarch, 120g egg liquid, 20g chickens' extract, 0.5g sodium isoascorbate and 150g frozen water is added wherein, cut and mix to meat stuffing exquisiteness, thickness, evenly, cut and mix 4min, cutting temperature≤10 DEG C keeping meat stuffing in the process of mixing at any time simultaneously.
Load in sausage filler record with Collagent casing for sausages cutting the meat stuffing mixed, tie a knot every 15cm.After irrigating sausage, being dried on its surface, is the food-grade vacuum packaging bag of 15cm*20cm by specification, adopts vacuum packaging machine to vacuumize packaging.The pot being placed in 85 DEG C carries out boiling, boiling 50min.After boiling is good, is placed in pallet, is cooled to room temperature, with scissors, vacuum packaging bag is cut off, take out sausage, preservation at 4 DEG C.
Specific embodiment 4
Choose qualified 250g fresh pig lean meat and 150g pig back of the body fat, after lean meat is removed broken bone, manadesma, connective tissue, mix with 20g salt lean meat, and pickle 36h under 4 DEG C of environment.50g is cross-linked conarachin and 150g frozen water mixes in cutmixer, adds and be processed into 1cm
2the pig back of the body fat of left and right fritter, stir 5min, add 3g sodium phosphate trimer, 1g sodium pyrophosphate and 2g calgon, cut and mix 2min, then 15g white pepper powder, 80g cornstarch, 100g egg liquid, 150g chickens' extract, 0.3g sodium isoascorbate and 150g frozen water is added wherein, cut and mix to meat stuffing exquisiteness, thickness, evenly, cut and mix 6min, cutting temperature≤10 DEG C keeping meat stuffing in the process of mixing at any time simultaneously.
Load in sausage filler record with Collagent casing for sausages cutting the meat stuffing mixed, tie a knot every 10cm.After irrigating sausage, being dried on its surface, is the food-grade vacuum packaging bag of 10cm*15cm by specification, adopts vacuum packaging machine to vacuumize packaging.The pot being placed in 90 DEG C carries out boiling, boiling 45min.After boiling is good, is placed in pallet, is cooled to room temperature, with scissors, vacuum packaging bag is cut off, take out sausage, preservation at 4 DEG C.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (7)
1. the sausage containing crosslinked peanut protein, is characterized in that, be prepared from by the raw material of following weight portion:
Meat 20-40;
Crosslinked peanut protein 5-15;
Water 30-40;
One or more in salt, phosphate, starch based, vegetable oil, white pepper powder and chickens' extract and sodium isoascorbate mixture;
Wherein, described crosslinked peanut protein is formed through TGase effect by peanut protein;
Described peanut protein is the arachin and companion's globulin that extract from peanut meal.
2. the sausage containing crosslinked peanut protein as claimed in claim 1, is characterized in that, meat used is lean pork and pig back of the body fat preferably, and its components by weight percent is: lean pork 15-25; Pig back of the body fat 5-15.
3. the sausage containing crosslinked peanut protein, is characterized in that, be prepared from by the raw material of following weight portion:
Meat 20-40;
Crosslinked peanut protein 5-15;
Water 30-40;
Egg liquid 8-13 weight portion;
One or more in salt, phosphate, starch based, vegetable oil, white pepper powder and chickens' extract and sodium isoascorbate mixture;
Wherein, described crosslinked peanut protein is formed through TGase effect by peanut protein;
Described peanut protein is the arachin and companion's globulin that extract from peanut meal.
4. the sausage containing crosslinked peanut protein as claimed in claim 3, it is characterized in that, water used is frozen water.
5. the preparation method of the sausage containing crosslinked peanut protein as claimed in claim 4, is characterized in that, comprise the following steps:
Step one, the crosslinked peanut protein of preparation, extract peanut protein component, add TGase and carry out cross-linking reaction, be cross-linked peanut protein accordingly;
The preparation of step 2, emulsified body, by described crosslinked peanut protein, pig back of the body fat and frozen water mixing, carries out cutting mixing, obtains emulsified body;
The preparation of step 3, fillings, by lean pork, egg liquid and other auxiliary materials and emulsified body mixing, carries out cutting mixing, obtains preparing fillings needed for sausage;
The preparation of step 4, sausage, records fillings, and boiling 40-60min after carrying out vacuum packaging, obtain the described sausage containing crosslinked peanut protein.
6. the preparation method of the sausage containing crosslinked peanut protein as claimed in claim 5, is characterized in that, adopts cold heavy method to extract peanut protein component in step one.
7. the preparation method of the sausage containing crosslinked peanut protein as claimed in claim 5, it is characterized in that, described peanut protein adopts arachin and companion's globulin, and the reaction condition of wherein said arachin and TGase is pH6.5-7.5, temperature 35-45 DEG C, transglutamin-ase 9 enzyme dosage 11-13U/g, crosslinking time 1-2h; The reaction condition of described companion's globulin and TGase is pH6.5-7.5, temperature 35-45 DEG C, enzyme dosage 14-16U/g, crosslinking time 2-3h.
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| CN106343381B (en) * | 2016-08-24 | 2020-02-21 | 广东工业大学 | Emulsified sausage containing enzymatic modified soybean protein isolate and preparation method thereof |
| CN106879744B (en) * | 2016-12-28 | 2020-10-27 | 中国农业科学院农产品加工研究所 | Method for preparing peanut tofu by using peanut meal |
| CN112914043B (en) * | 2021-04-09 | 2022-04-12 | 中国农业科学院农产品加工研究所 | Sausage containing yeast soluble beta-glucan-peanut protein isolate complex |
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