CN104187853A - 一种鱼肉发酵干香肠及其制备方法 - Google Patents
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Abstract
本发明涉及一种鱼肉发酵干香肠及其制备方法，包括鱼肉100kg，大豆蛋白1.8kg，食盐2.9kg，白砂糖19kg，葡萄糖1.8kg，味精0.18kg，鲜味素0.18kg，褐藻胶0.35kg，香精香料0.006kg，微生物0.25kg，酸性蛋白酶0.1kg，水20kg，发酵剂在发酵过程中，使制品的水溶性氮、非蛋白氮、游离氨基酸及核酸等呈味物质增加，并且抑制了有害微生物的生长及毒素的产生，使产品风味独特，低脂、营养、安全。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种鱼肉发酵干香肠及其制备方法。
背景技术
香肠是我国传统肉制品之一，发酵香肠是指将绞碎的肉、脂肪、盐、糖、发酵剂和香辛料等混合后灌进肠衣，经过微生物发酵而制成的具有稳定的微生物特性和典型的发酵香味的肉制品，发酵肉制品具有营养丰富、风味独特、有较好保藏性能等特点，鱼肉是一种营养素极为丰富的海产品，而且易于消化吸收。鱼肉中的蛋白质不但含量高，而且质量好，含人体所必需的8种氨基酸，其消化率可达97％。同时，结缔组织较少，含水分较多，纤维细短，肉质柔嫩细腻，易于被人体消化吸收。
传统的香肠是把肠馅灌制后，放在室外风干两周左右，使肉中的脂肪、蛋白质、碳水化合物在微生物和酶的作用下发生降解，形成香肠特有的风味，传统方法加工的发酵香肠产品中动物性脂肪含量较高、发酵时间长、产品安全性较低，本发明为解决上述不足，开发保健型低脂、营养、安全的发酵香肠已成为目前急需解决的技术问题。本发明提供了一种具有特殊风味的鱼肉香肠，填补国内空白。
发明内容
本发明的目的就是针对上述现有技术中的缺陷，提供了一种低脂、富含胞外多糖的高档鱼肉发酵干香肠及其制备方法。
为解决上述技术问题，本发明采用如下技术方案：
一种鱼肉发酵干香肠，由以下组成分组成：鱼肉100kg，大豆蛋白1.8kg，食盐2.9kg，白砂糖19kg，葡萄糖1.8kg，味精0.18kg，鲜味素0.18kg，褐藻胶0.35kg，香精香料0.006kg，微生物0.25kg，酸性蛋白酶0.1kg，水20kg。
一种鱼肉发酵干香肠，由以下组成分组成：鱼肉100kg，大豆蛋白1.9kg，食盐3.0kg，白砂糖20kg，葡萄糖2kg，味精0.2kg，鲜味素0.2kg，琼胶0.4kg，香精香料0.006kg，微生物1.2kg，中性蛋白酶0.3kg，水20kg。
所述的鱼肉为带鱼、比目鱼、鲅鱼、台鲅鱼、金枪鱼、三文鱼、鲤鱼、鲫鱼、罗非鱼、虹鳟鱼、沙丁鱼、鲳鱼中的一种或多种。
所述的发酵剂为微生物和酶，所述微生物主要由乳酸菌、片球菌和微球菌混合而成。
所述的调味辅料为常规食用调味品及食用辅料，所述常规食用调味品为糖、味精、味素、料酒、酱油、姜、葱、蒜、香辛料中的一种或多种；所述食用辅料为淀粉、大豆蛋白、海藻、蔬菜、水果、复合磷酸盐、卡拉胶、褐藻胶、琼胶、魔芋胶、CMC、葡萄糖酸钙、柠檬酸钙中的一种或多种。
一种鱼肉发酵干香肠的制备方法，制备时，将鱼肉放入斩拌机斩拌，加入调味辅料和发酵剂腌制，用拌合机搅拌，拌合后要求料馅均匀，粘稠，灌装，风干自然发酵，温度控制在11-13℃，进行至少一次风循环，静止，风干后进入烟熏炉蒸煮，温度为80-85℃，之后冷却，包装，灭菌，得成品。
与现有技术相比，本发明具有以下优点和有益效果：
本发明的一种鱼肉发酵干香肠具有特殊风味，其风味成分主要来自肉组织酶和微生物代谢产生的酶分解碳水化合物、脂肪、蛋白质等而形成。因此，这些物质对风味形成有重要作用，尤其是脂肪和蛋白质提供了许多风味物质的前体物质——游离脂肪酸和游离氨基酸。另外，美拉德反应、脂肪氧化等非酶反应以及人工添加的一些香料物质也对发酵香肠的风味形成有重要的贡献。把原来的自然风干工艺改为人工高温烘烤，使风干时间大大缩短，利用发酵剂来生产香肠，较好地提高了香肠的品质。发酵剂中的微生物主要由乳酸菌、片球菌和微球菌混合而成，发酵剂在发酵过程中，使制品的水溶性氮、非蛋白氮、游离氨基酸及核酸等呈味物质增加，并且抑制了有害微生物的生长及毒素的产生，改善了制品品质。
具体实施方式
下面结合具体实施例对本发明做进一步阐述。
实施例1
一种鱼肉发酵干香肠，由以下组成分组成：鱼肉100kg，大豆蛋白1.8kg，食盐2.9kg，白砂糖19kg，葡萄糖1.8kg，味精0.18kg，鲜味素0.18kg，褐藻胶0.35kg，香精香料0.006kg，微生物0.25kg，酸性蛋白酶0.1kg，水20kg。制备方法是：将鱼肉放入斩拌机斩拌，加入调味辅料和发酵剂腌制24小时，用拌合机搅拌25分钟，拌合后要求料馅均匀，粘稠，灌装，风干发酵4-6天，温度控制在11-13℃，风循环1小时，静止2小时，再风循环吹1小时，静止2小时，风干后进入烟熏炉80℃蒸煮50分钟，冷却，包装，灭菌，得成品。
实施例2
一种鱼肉发酵干香肠，由以下组成分组成：鱼肉100kg，大豆蛋白1.9kg，食盐3.0kg，白砂糖20kg，葡萄糖2kg，味精0.2kg，鲜味素0.2kg，琼胶0.4kg，香精香料0.006kg，微生物1.2kg，中性蛋白酶0.3kg，水20kg。制备方法是：将鱼肉放入斩拌机斩拌，加入调味辅料和发酵剂腌制24小时，用拌合机搅拌25分钟，拌合后要求料馅均匀，粘稠，灌装，风干发酵4-6天，温度控制在11-13℃，风循环1小时，静止2小时，风干后进入烟熏炉85℃蒸煮50分钟，冷却，包装，灭菌，得成品。
Claims (5)
1.一种鱼肉发酵干香肠，其特征在于由以下组成分组成：鱼肉100kg，大豆蛋白1.8kg，食盐2.9kg，白砂糖19kg，葡萄糖1.8kg，味精0.18kg，鲜味素0.18kg，褐藻胶0.35kg，香精香料0.006kg，微生物0.25kg，酸性蛋白酶0.1kg，水20kg。
2.一种鱼肉发酵干香肠，其特征在于由以下组成分组成：鱼肉100kg，大豆蛋白1.9kg，食盐3.0kg，白砂糖20kg，葡萄糖2kg，味精0.2kg，鲜味素0.2kg，琼胶0.4kg，香精香料0.006kg，微生物1.2kg，中性蛋白酶0.3kg，水20kg。
3.如权利要求1或2所述的鱼肉发酵干香肠，其特征在于：所述微生物由乳酸菌、片球菌和微球菌混合而成。
4.如权利要求1或2所述的鱼肉发酵干香肠的制备方法，其特征在于，制作方法如下：将鱼肉放入斩拌机斩拌，加入调味辅料和发酵剂腌制24小时，用拌合机搅拌25分钟，拌合后要求料馅均匀，粘稠，灌装，风干发酵4-6天，温度控制在11-13℃，风循环1小时，静止2小时，再风循环吹1小时，静止2小时，风干后进入烟熏炉80-85℃蒸煮50分钟，冷却，包装，灭菌，得成品。
5.如权利要求4所述的鱼肉发酵干香肠的制备方法，其特征在于，所述的调味辅料为食用调味品和食用辅料，所述食用调味品为糖、味精、味素、料酒、酱油、姜、葱、蒜、香辛料中的一种或多种；所述食用辅料为淀粉、大豆蛋白、海藻、蔬菜、水果、复合磷酸盐、卡拉胶、褐藻胶、琼胶、魔芋胶、CMC、葡萄糖酸钙、柠檬酸钙中的一种或多种。
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