CN104256402A - Pea fiber powder as well as application in meat products and production method thereof - Google Patents
Pea fiber powder as well as application in meat products and production method thereof Download PDFInfo
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- CN104256402A CN104256402A CN201410394866.5A CN201410394866A CN104256402A CN 104256402 A CN104256402 A CN 104256402A CN 201410394866 A CN201410394866 A CN 201410394866A CN 104256402 A CN104256402 A CN 104256402A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
-
- 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
Abstract
The invention discloses a pea fiber powder as well as application in meat products and a production method thereof. The pea fiber powder comprises the following components by weight percent: 70-80 percent of edible fiber, 8-12 percent of pea protein, 8-12 percent of pea starch, 2-10 percent of water and 2-8 percent of ash. The pea fiber powder is added in meat products. A production method of the meat products comprises a method of producing emulsifying smoked and cooked sausages, a method of producing coarse grinding smoked and cooked sausages, a method of producing smoked and cooked hams and a method of producing high-temperature hams, wherein the pea fiber powder is included in all of the methods. The pea fiber powder disclosed in the invention is rich in insoluble dietary fiber, and functions of reducing the product cost, improving the grade of product quality, balancing dietary nutrients and the like are achieved.
Description
Technical field
The present invention relates to application and the production method of pea fibre powder and meat products thereof, belong to garden pea foods deep process technology field.
Background technology
In meat products, add starch (as tapioca, farina, cornstarch, take cornstarch as the modified starch of material) topmost object is reduce product cost, starch addition is depending on specific product, according to the difference of content of starch, meat products can be divided into without starch level, superfine, top grade and regular grade four credit ratings.Starch Physiochemical Properties transparency, retrogradation, freeze thawing, rheological characteristic etc. have thickening, gel, cohere in food, film forming, swollen, gelatinization, improve matter structure, prevent aging bleed, similar lipid structure substituting etc.But add the sensation that starch gives inferior goods in sausage, also make the consumer of purchase meat products have cheated sensation.Part producing enterprise is for reducing product cost now, uses starch in a large number, the grievous injury emotion of consumer.In addition, starch retrogradation is a unavoidable problem, and in meat products, a large amount of starch retrogradation that uses can have a strong impact on product quality.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of and be of high nutritive value and have the pea fibre powder of health care and the application in meat products thereof and production method.
Technical solution of the present invention is: a kind of pea fibre powder, and described pea fibre powder comprises the component of following percentage by weight: dietary fibre content 70 ~ 80%, pea protein 8 ~ 12%, pea starch 8 ~ 12%, moisture 2 ~ 10%, ash content 2 ~ 8%.
Described pea fibre powder is added in meat products.
Produce the processing method that emulsified smokes boiled sausage, the steps include:
(1) Feedstock treating: naturally separate cold pork, rejects visible manadesma in pork;
(2) slightly twist: first with the 2mm orifice plate strand pig back of the body processed fat, then with 5mm orifice plate strand pork processed;
(3) weighing: according to such as following table 1, or table 2, or table 3 formula takes the supplementary material of corresponding weight portion;
(4) cut and mix: the frozen water adding 1/2 total amount after adding salt, natrium nitrosum, tripolyphosphate, first low speed is cut and is mixed 3 ~ 6 minutes, then cuts at a high speed and mixes 5 ~ 10 minutes; Add carragheen, different VC-Na, monosodium glutamate, white granulated sugar, Jiang Fen, white pepper powder, semen myristicae powder, pork essence, monascorubin afterwards, and add residue frozen water, cut at a high speed after first low speed and mix 5 ~ 10 minutes; The pig back of the body fat added again through strand system is cut and is mixed 5 ~ 10 minutes; Finally add the soybean protein isolate in table 1 and pea fibre powder, or add the soybean protein isolate in table 2, pea fibre powder and tapioca, or add the Fed Protein Powder of Pea Insteal in table 3, pea fibre powder, tapioca, and cut and mix 5 ~ 10 minutes, cut in the process of mixing and ensure meat material temperature degree≤15 DEG C;
(5) vacuum bowel lavage: use casing bowel lavage under vacuumized conditions, vacuum 600 ~ 1333Pa;
(6) dry: drying 30 minutes under 50 DEG C of conditions;
(7) boiling: boiling 70 minutes under 85 DEG C of conditions;
(8) cool: cold water spraying cooling;
(9) vacuum packaging: pack under vacuum <0.09 MPa;
(10) re-pasteurization: sterilization 40 minutes under 90 DEG C of conditions;
(11) cool, put in storage: first flowing water cooling, is placed on Cool Room 4 DEG C and continues cooling and 4 DEG C of storages.
Produce the processing method that thick strand class smokes boiled sausage, the steps include:
(1) Feedstock treating: naturally separate cold pork, rejects the visible manadesma of pork;
(2) slightly twist: first with the 2mm orifice plate strand pig back of the body processed fat, then with 5mm orifice plate strand pork processed;
(3) weighing: the auxiliary material taking respective quality according to table 4 formula;
(4) stir: the frozen water adding 1/2 total amount after adding salt, natrium nitrosum, tripolyphosphate, stir 5 ~ 10 minutes; Add carragheen, different VC-Na, monosodium glutamate, white granulated sugar, Jiang Fen, white pepper powder, semen myristicae powder, pork essence, monascorubin afterwards, and add residue frozen water, stir 5 ~ 10 minutes; Add the pig back of the body fat through strand system again, stir 5 ~ 10 minutes; Finally add soybean protein isolate, pea fibre powder stir 5 ~ 10 minutes, cut in the process of mixing and ensure meat material temperature degree≤15 DEG C;
(5) vacuum bowel lavage: use casing bowel lavage under vacuumized conditions, vacuum 600 ~ 1333Pa;
(6) dry: drying 30 minutes under 50 DEG C of conditions;
(7) boiling: boiling 70 minutes under 85 DEG C of conditions;
(8) cool: cold water spraying cooling;
(9) vacuum packaging: pack under vacuum <0.09 MPa;
(10) re-pasteurization: sterilization 40 minutes under 90 DEG C of conditions;
(11) cool, put in storage: first flowing water cooling, is placed on Cool Room 4 DEG C and continues cooling and 4 DEG C of storages.
produce a smoked processing method of boiling ham, the steps include:
(1) Feedstock treating: naturally separate cold pork, rejects the visible manadesma of pork;
(2) stripping and slicing: the sliced meat pork after finishing being cut into the square size of 2cm;
(3) weighing: the auxiliary material taking respective quality according to table 5 formula, and carry out homogenate;
(4) tumbling: pour the sliced meat cut on request and the good auxiliary material of homogenate into tumbling tank in the lump, the total duration of setting tumbling 16 hours, period, tumbling temperature controlled at 4 DEG C at interval of tumbling in 20 minutes 20 minutes;
(5) vacuum bowel lavage: bowel lavage under vacuumized conditions, uses PVDC casing to carry out filling, vacuum≤0.07MPa;
(6) water-bath boiling: soak 70 minutes under 90 DEG C of conditions;
(7) cool: flowing water cools;
(8) put in storage: cooling is placed on Cool Room 4 DEG C and continues cool and preserve.
Produce a processing method for autoclaved ham sausage, the steps include:
(1) Feedstock treating: naturally separate cold pork, rejects visible manadesma in pork;
(2) slightly twist: with the 2mm orifice plate strand pig back of the body processed fat meat, with 5mm orifice plate strand pork processed;
(3) weighing: the supplementary material taking respective quality according to table 6 formula for a product;
(4) cut and mix: pork adds the frozen water of 1/2 total amount after adding salt, natrium nitrosum, tripolyphosphate, first low speed is cut and mixed 3 ~ 6 minutes, then cut at a high speed and mix 5 ~ 10 minutes; Add carragheen, different VC-Na, monosodium glutamate, white granulated sugar, Jiang Fen, white pepper powder, semen myristicae powder, pork essence, monascorubin afterwards, and add residue frozen water, cut at a high speed after first low speed and mix 5 ~ 10 minutes; The fat added again through strand system is cut and is mixed 5 ~ 10 minutes; Finally add soybean protein isolate, pea fibre and tapioca to cut and mix 5 ~ 10 minutes, cut in the process of mixing and ensure meat material temperature degree≤15 DEG C;
(5) vacuum bowel lavage: pour into plastic casing under vacuumized conditions, vacuum≤0.07MPa;
(6) thermophilic digestion: boiling 30 minutes under 121 DEG C of conditions;
(7) cool: cold water soak cools;
(8) put in storage: cooling is placed on Cool Room 4 DEG C and continues cool and preserve.
Technique effect of the present invention is: pea, as a kind of non-transgenic food resource, is subject to consumers day by day.With the pea fibre powder that non-transgenic pea is prepared for raw material, there is important physiological function, as pea fibre has prevention diabetes, prevent treating constipation, regulating intestinal canal flora, remove the harmful substance in human body, the functions such as fat-reducing, and partial function is other cereal dietary fibers does not have.Therefore, pea fibre is joined in meat products as function factor, development functionality meat products, not only can widen the application of pea fibre powder, to the development of China's meat products secondary industry, there is active promoting function, and there is important social effect, be conducive to improving national body health level.
Use pea fibre powder except can reducing costs, the dietary fiber content in meat products can also be increased, be more of value to consumer health.In addition, the pea protein in pea fibre powder of the present invention also has many health cares, and as pea protein can reduce obesity, the incidence of disease of atherosclerosis and malignant tumour and so on, nutritive value is higher.It is non-transgenic Raw material processing that pea fibre compares fibre and soya, and without anaphylactogen, and containing the fat of 8 ~ 12% and the starch of 8 ~ 12%, emulsifying capacity is strong, and water conservation protects oil, and freeze-thaw resistance is strong, is suitable for meat products processing.
Result of study shows, pea fibre has good water conservation Oil keeping energy, is rich in insoluble diedairy fiber, plays the effect reducing product cost, grade of improving the quality of products and balance diet nutritional.
Accompanying drawing explanation
,fig. 1 is pea starch of the present invention, pea fibre powder and pea protein powder processing method flow chart.
[0014] 2, Fig. 2 is that the embodiment of the present invention 1 emulsified smokes boiled sausage processing process figure.
,fig. 3 is that the embodiment of the present invention 2 thick strand class smokes boiled sausage processing process figure.
,to be that the embodiment of the present invention 3 is smoked boil ham processing process figure to Fig. 4.
,fig. 5 is the embodiment of the present invention 4 autoclaved ham sausage processing process figure.
Detailed description of the invention
Describe in detail below in conjunction with drawings and Examples:
Pea fibre powder is for Raw material processing forms with non-transgenic pea, a kind of pea fibre powder be added in meat products of the present invention, described pea fibre powder comprises the component of following percentage by weight: dietary fibre content 70 ~ 80%, pea protein 8 ~ 12%, pea starch 8 ~ 12%, moisture 2 ~ 10%, ash content 2 ~ 8%.
The present invention is added on the Fed Protein Powder of Pea Insteal in meat products, comprises the component of following percentage by weight: protein 80 ~ 90%, fat 5 ~ 8%, fiber 0.5 ~ 1%, starch 2 ~ 4%, ash content 1 ~ 8%, moisture 1 ~ 10%.
As shown in Figure 1, pea starch production technology key step of the present invention is:
1, raw material screening: adopt silt, the insatiable hunger grain in classifying screen removal raw material on request, then by the requirement metering fed intake.
2, clean: mix with pea raw material with the additional clear water of recirculated water, wash the silt in pea crack off.
3, pea soaks: utilize dehvery pump the pea feedstock transportation after cleaning in steeping tank, the water (containing conveying water) of pea raw material 2.5 times is added as soaking water in steeping tank, and add sulfurous acid, the pH value of immersion water is made to reach 4.5 ~ 3.8, soak 48 hours at temperature 18 DEG C to 25 DEG C, soak after terminating and carry out changing water, flushing, stirring.
4, pea is pulverized: the pea raw material after immersion grinds, and the process ground is exactly that raw material is broken by mechanical means, impels starch to dissociate out from the raw material after immersion.
5, centrifugation: after pea raw material grinds, is separated the pea slag in slurries by screen cloth and obtains pea slurries.
6, bio-separation: pea slurries enter fermentation tank, adds the Bacillus acidi lactici of biofermentation, pea starch precipitate and separate is out obtained pea starch breast.Pea starch breast enters machinery segmentation from operation, and upper strata emission enters Fed Protein Powder of Pea Insteal and extracts workshop.Pea starch breast removes fine fibre further by screen cloth, then through cyclone desander, utilizes the speed ratio method of double differences to remove the impurity such as heavy silt.Pea starch breast, through electromagnetic wand trash separator, utilizes electromagnetic adsorption power proportion with the same carrying magnetic impurity absorption of starch granules out.
7, washing dehydration: utilize the impulsive force of mechanical rotational force and clear water to wash away the residual impurity of starch particle surface, increase the cleanliness factor of starch, the moisture then utilizing mechanical centrifugal power to slough in starch milk obtains wet starch.
8, Pneumatic drying device squeezed into by the wet starch through dehydration, and moisture is controlled below 12%.
9, pack: the pea starch after oven dry is dressed up standard bag warehouse-in and treat pin.
The raw material of pea fibre powder of the present invention is pea slag, and as shown in Figure 1, key step comprises the production method flow chart of pea fibre powder:
A. raw material screening: adopt silt, the insatiable hunger grain in classifying screen removal raw material on request, then by the requirement metering fed intake.
B. clean: mix with pea raw material with the additional clear water of recirculated water, wash the silt in pea crack off.
C. pea soaks: utilize dehvery pump the pea feedstock transportation after cleaning in steeping tank, the water (containing conveying water) of pea raw material 2.5 times is added as soaking water in steeping tank, and add sulfurous acid, the pH value of immersion water is made to reach 4.5 ~ 3.8, soak 48 hours at temperature 18 DEG C to 25 DEG C, soak after terminating and carry out changing water, flushing, stirring.
D. pea is pulverized: the pea raw material after immersion grinds, and the process ground is exactly that raw material is broken by mechanical means, impels starch to dissociate out from the raw material after immersion.
E. centrifugation: after pea raw material grinds, by screen cloth, the pea slag in slurries is separated, pea slag is discharged to pea fibre workshop and processes further.
F. filter-press dehydration: the crude fibre liquid after temporary after centrifugation, precipitation squeezes into by pipeline that filter press is concentrated further sloughs the pea granulated slag that moisture becomes separation.G. dry: the pea granulated slag of separation squeezes into Pneumatic drying device, makes peameal slag moisture control below 10%, become pea fibre powder.
H. pack: the pea fibre powder after oven dry is dressed up standard bag warehouse-in and treat pin.
Produce capital equipment and the technological parameter of pea fibre powder, plate and frame filter press moisture≤70%, pneumatic drier moisture≤10%, micronizer 150 order, microwave sterilization machine bacterium≤30000.
As shown in Figure 1, key step comprises the production technology of Fed Protein Powder of Pea Insteal of the present invention:
(1) raw material screening: adopt silt, the insatiable hunger grain in classifying screen removal raw material on request, then by the requirement metering fed intake.
(2) clean: mix with pea raw material with the additional clear water of recirculated water, wash the silt in pea crack off.
(3) pea soaks: utilize dehvery pump the pea feedstock transportation after cleaning in steeping tank, the water (containing conveying water) of pea raw material 2.5 times is added as soaking water in steeping tank, and add sulfurous acid, the pH value of immersion water is made to reach 4.5 ~ 3.8, soak 48 hours at temperature 18 DEG C to 25 DEG C, soak after terminating and carry out changing water, flushing, stirring.
(4) pea is pulverized: the pea raw material after immersion grinds, and the process ground is exactly that raw material is broken by mechanical means.
(5) centrifugation: after pea raw material grinds, obtains pea protein liquid by screen cloth the pea bean dreg separation removing in slurries.
(6) heat exchange: pea protein liquid (solid content 2%) is carried out heat exchange, make pea protein liquid (powder slurry) temperature rise to 30 DEG C, then pea protein liquid carries out secondary heat exchange, makes pea protein liquid temp rise to 35 ~ 40 DEG C.
(7) spray: pea protein liquid enters injector, adds raw steam, makes pea protein liquid temp rise to 50 DEG C.
(8) first separation: pea protein liquid enters horizontal spiral discharge sedimentation centrifuge, makes albumen be separated with water, the solid phase moisture content about 70% of separation.
(9) emulsification: hydrolysis is broken through adding, emulsification obtains protein slurry to be separated the crude protein obtained, and enters the temporary storage tank that band stirs.
(10) the molten tune of alkali: the pH value of Function protein slurries, makes protein slurry modulate pH7.5 ~ 8, is dissolved by pea protein, centrifugal removing solid phase impurity.
(11) acid precipitation: adjust ph, reaches the isoelectric point of pea protein precipitation, pea protein is separated out, centrifugally obtain pea protein.
(12) flash distillation sterilization: enter flash distillation plant after pea protein dilution, reach the object of sterilization, deodorization, and deviate from portion of water.
(13) high-pressure homogeneous: by high pressure homogenizer, pea protein slurries are carried out homogeneous, makes molecular criteria.
(14) spraying dry: the pea protein breast after degassed, is delivered in press atomization tower through high pressure homogenizer and carries out drying and obtain Fed Protein Powder of Pea Insteal.
(15) pack: the Fed Protein Powder of Pea Insteal after oven dry is dressed up standard bag warehouse-in and treat pin.
Disclosed in the patent document CN102228127A that Fed Protein Powder of Pea Insteal production technology of the present invention also can refer to the applicant, edible protein eats process.
Pea is non-transgenic, and without anaphylactogen, and containing 8 ~ 12% albumen 8 ~ 12% starch, emulsifying capacity is strong, and it is 1:7:7 that water conservation protects oil ratio example, and freeze-thaw resistance is strong, is applicable to meat products processing.
[0027]pea fibre has good water conservation Oil keeping, and it has a good application prospect in meat products processing.In product development process, add the effect that pea fibre mainly can play two aspects:
(1) starch in complete substitute products, reaches balanced diet nutrition, the effect of grade of improving the quality of products;
(2) additionally add pea fibre in the product, reach balanced diet nutrition, reduce the effect of product cost.
Certainly, pea starch of the present invention, pea fibre powder and Fed Protein Powder of Pea Insteal pea starch, pea fibre powder and Fed Protein Powder of Pea Insteal that also available markets is sold or the applicant sells is applied in meat products.
embodiment 1
Embodiment 1 smokes formula and the production method of boiled sausage for emulsified, smoked boiled sausage (smoked and cooked sausage) refers to " with fresh, freeze livestock meat for raw material; through finishing, pickle (or not pickling), rub after; add people's auxiliary material; the sausage class cooked meat product that the technique such as (or cut mix), emulsification (or not emulsification), tumbling (or not tumbling), filling, baking (or not toasting), boiling, sootiness (or not sootiness), cooling makes through stirring again, embodiment 1 comprises following 3 formulas:
In embodiment 1 the 1st kind of formula for pea fibre powder completely the starch substituted in meat products prepare emulsified and smoke boiled sausage, as shown in table 1.
In embodiment 1, the 2nd kind of formula is prepared emulsified smoke boiled sausage for being added pea fibre powder and starch simultaneously, as shown in table 2.
In embodiment 1, the 3rd kind of formula is on the basis of adding starch, substitutes soybean protein isolate completely with Fed Protein Powder of Pea Insteal, and adds pea fibre powder and prepare emulsified and smoke boiled sausage, as shown in table 3.
Embodiment 1 emulsified smokes boiled sausage processing process figure as shown in Figure 2.
The concrete procedure of processing of embodiment 1:
(1) Feedstock treating: naturally separate cold pork, rejects visible manadesma in pork;
(2) slightly twist: first with the 2mm orifice plate strand pig back of the body processed fat, then with 5mm orifice plate strand pork processed;
(3) weighing: according to formula for a product table 1, or table 2, or table 3 takes the auxiliary material (auxiliary material except except pork, pig back of the body fat) of respective quality;
(4) cut and mix: the frozen water adding 1/2 total amount after adding additive salt (salt, natrium nitrosum, tripolyphosphate), first low speed (mixing arm 20 ~ 30 revs/min, stirrer 30 ~ 50 revs/min) cut and mix 3 ~ 6 minutes, then (mixing arm 40 ~ 50 revs/min, stirrer 60 ~ 80 revs/min) is cut and is mixed 5 ~ 10 minutes at a high speed; Add additive and auxiliary material (carragheen, different VC-Na, monosodium glutamate, white granulated sugar, spice (ginger powder, white pepper powder, semen myristicae powder), pork essence, monascorubin) afterwards, and add residue frozen water, first low speed (mixing arm 20 ~ 30 revs/min, stirrer 30 ~ 50 revs/min) (mixing arm 40 ~ 50 revs/min, stirrer 60 ~ 80 revs/min) is cut and is mixed 5 ~ 10 minutes at a high speed afterwards; The fat (pig back of the body fat) added again through strand system is cut and is mixed 5 ~ 10 minutes; Finally add the soybean protein isolate in table 1 and pea fibre powder, or add the soybean protein isolate in table 2, pea fibre powder and tapioca, or the Fed Protein Powder of Pea Insteal in table 3, pea fibre powder, tapioca, and cut and mix 5 ~ 10 minutes, cut in the process of mixing and will note meat material temperature degree the moment, ensure its temperature≤15 DEG C;
(5) vacuum bowel lavage: use vacuum sausage filler bowel lavage under vacuumized conditions, casing diameter 22mm, vacuum 600 ~ 1333Pa;
(6) dry: to use Fumigator or drying room under 50 DEG C of conditions dry 30 minutes;
(7) boiling: use the boiling 70 minutes under 85 DEG C of conditions of sootiness Digesting stove;
(8) cool: use running water cold water spraying cooling;
(9) vacuum packaging: use vacuum packing machine to pack under vacuum <0.09 MPa;
(10) re-pasteurization: use the sterilization 40 minutes under 90 DEG C of conditions of saucepan or water-bath or professional disinfection equipment;
(11) cool, put in storage: first in the cooling of cold rinse bank flowing water, be placed on Cool Room 4 DEG C and continue cooling also 4 DEG C of storages.
embodiment 2
embodiment 2 is formula and the processing method that thick strand class smokes boiled sausage product, and embodiment 2 is filled a prescription as the starch preparation thick strand class in the completely alternative meat products of pea fibre smokes boiled sausage, as shown in table 4.
embodiment 2 slightly strand class smokes boiled sausage processing process figure as shown in Figure 3.
The concrete procedure of processing of embodiment 2:
(1) Feedstock treating: naturally separate cold pork, rejects the visible manadesma of pork;
(2) slightly twist: first with the 2mm orifice plate strand pig back of the body processed fat, then with 5mm orifice plate strand pork processed;
(3) weighing: the auxiliary material taking respective quality according to table 4 formula for a product;
(4) stir: the frozen water adding about 1/2 total amount after adding additive salt (salt, natrium nitrosum, tripolyphosphate), stir 5 ~ 10 minutes; Add all additives and auxiliary material (carragheen, different VC-Na, monosodium glutamate, white granulated sugar, spice (ginger powder, white pepper powder, semen myristicae powder), pork essence, monascorubin) afterwards, and add residue frozen water, stir 5 ~ 10 minutes; Moreover the fat (pig back of the body fat) added through strand system, and stir 5 ~ 10 minutes; Finally add soybean protein isolate, pea fibre powder stir 5 ~ 10 minutes.Cut in the process of mixing and will note meat material temperature degree the moment, ensure its temperature≤15 DEG C;
(5) vacuum bowel lavage: use vacuum sausage filler bowel lavage under vacuumized conditions, casing diameter 22mm, vacuum 600 ~ 1333Pa;
(6) dry: to use Fumigator or drying room under 50 DEG C of conditions dry 30 minutes;
(7) boiling: use the boiling 70 minutes under 85 DEG C of conditions of sootiness Digesting stove;
(8) cool: use running water cold water spraying cooling;
(9) vacuum packaging: use vacuum packing machine to pack under vacuum <0.09 MPa;
(10) re-pasteurization: use the sterilization 40 minutes under 90 DEG C of conditions of saucepan or water-bath or professional disinfection equipment;
(11) cool, put in storage: first in the cooling of cold rinse bank flowing water, be placed on Cool Room 4 DEG C and continue cooling also 4 DEG C of storages.
embodiment 3
embodiment 3 is smoked formula and processing method of boiling ham product, the smoked ham (cooked cured ham) that boils refers to that " to raise, poultry is primary raw material; after selected, stripping and slicing, salt water injection (or saline immersion) are pickled; add auxiliary material, then through technique making ham class cooked meat products such as tumbling, filling (or not filling), boiling, sootiness (or not sootiness), cooling, packagings.Embodiment 3 formula boils ham for the starch preparation in the completely alternative meat products of pea fibre is smoked, as shown in table 5.
embodiment 3 is smoked boils ham processing process figure as shown in Figure 4.
The concrete procedure of processing of embodiment 3:
(1) Feedstock treating: naturally separate cold pork, rejects the visible manadesma of pork;
(2) stripping and slicing: the sliced meat pork after finishing being cut into the square size of 2cm;
(3) weighing: the auxiliary material taking respective quality according to table 5 formula for a product, and carry out homogenate;
(4) tumbling: pour the cube meat cut on request (sliced meat) and the good auxiliary material of homogenate into tumbling tank in the lump, the total duration 16h(hour of setting tumbling), period, tumbling temperature controlled at about 4 DEG C at interval of 20min tumbling 20min;
(5) vacuum bowel lavage: bowel lavage under vacuumized conditions, the PVDC casing using flat footpath to be about 60 millimeters carries out filling, and vacuum≤0.07MPa, PVDC casing film is a kind of comprehensive extraordinary packaging material of barrier, can effectively blocking oxygen and steam, improve the shelf-life of content.PVDC casing film is very responsive to heat, and percent thermal shrinkage is very high, at high temperature can shrink, and is close on packing material, attractive packages;
(6) water-bath boiling: soak 70min under 90 DEG C of conditions;
(7) cool: flowing water cools;
(8) put in storage: cooling is placed on Cool Room 4 DEG C and continues cool and preserve.
Embodiment 4
Embodiment 4 is formula and the processing method of autoclaved ham sausage product, autoclaved ham sausage (autoclaved ham sausage) refers to " with fresh or freeze poultry meat, poultry, the flesh of fish is for primary raw material; mix (or emulsification) through pickling, stirring, cut, pour into plastic casing, through the meat sausage food that high temperature sterilization is made.It is on the basis of adding starch, add pea fibre prepare autoclaved ham sausage that embodiment 4 is filled a prescription, as shown in table 6.
embodiment 4 autoclaved ham sausage processing process figure as shown in Figure 5.
The concrete procedure of processing of embodiment 4:
(1) Feedstock treating: naturally separate cold pork, rejects visible manadesma in pork;
(2) slightly twist: with the 2mm orifice plate strand pig back of the body processed fat meat, with 5mm orifice plate strand pork processed;
(3) weighing: the auxiliary material taking respective quality according to above-mentioned table 6 formula for a product;
(4) cut and mix: the frozen water adding about 1/2 total amount after adding additive salt (salt, natrium nitrosum, tripolyphosphate), first low speed (mixing arm 20 ~ 30 revs/min, stirrer 30 ~ 50 revs/min) cut and mix 3 ~ 6 minutes, then cut at a high speed and mix (mixing arm 40 ~ 50 revs/min, stirrer 60 ~ 80 revs/min) 5 ~ 10 minutes; Add all additives and auxiliary material (carragheen, different VC-Na, monosodium glutamate, white granulated sugar, spice (ginger powder, white pepper powder, semen myristicae powder), pork essence, monascorubin) afterwards, and add residue frozen water, cut at a high speed after first low speed and mix 5 ~ 10 minutes; The fat (pig back of the body fat) added again through strand system is cut and is mixed 5 ~ 10 minutes; Finally add soybean protein isolate, pea fibre powder and tapioca to cut and mix 5 ~ 10 minutes.Cut in the process of mixing and will note meat material temperature degree the moment, ensure its temperature≤15 DEG C;
(5) vacuum bowel lavage: pour into plastic casing under vacuumized conditions, vacuum≤0.07MPa;
(6) thermophilic digestion: boiling 30min under 121 DEG C of conditions;
(7) cool: cold water soak cools;
(8) put in storage: cooling is placed on Cool Room 4 DEG C and continues cool and preserve.
Certainly, pea fibre powder of the present invention both can part substituted starch, also can whole substituted starch, additionally on the basis of adding starch can add pea fibre powder in addition.
The dietary fiber content being added with pea fibre ham, higher than pure starch ham, is more of value to diet nutritional balance.Result of study shows, pea fibre has good water conservation Oil keeping energy, be rich in insoluble diedairy fiber, can apply as auxiliary material but be not limited to smoked boiled sausage class, smoked to boil in the production and processing of ham class and autoclaved ham sausage based article, playing effects such as reducing product cost, grade of improving the quality of products and balance diet nutritional.
In order to play the advantage of Fed Protein Powder of Pea Insteal and overcome himself defect, need to follow in research and development of meat products and production and processing following some:
(1) because Fed Protein Powder of Pea Insteal particle diameter is large, be not therefore suitable in the production and processing of joint based article, otherwise can cause that product institutional framework is loose, section property is poor, there are the problems such as visible particle thing in cube meat gap;
(2) Fed Protein Powder of Pea Insteal is used in the production and processing of emulsified and thick strand class meat products;
(3) Fed Protein Powder of Pea Insteal is in formula for a product design, and its water holding capacity can by pea protein: water is 1:2 ~ 3, and oil-retaining can by 1:2 ~ 3;
(4) in product, Fed Protein Powder of Pea Insteal addition is unsuitable too much (suggestion is less than 4%), presents the distinctive smell of pea protein and color to avoid product.
In order to play the advantage of pea fibre powder and overcome himself defect, need to follow in research and development of meat products and production and processing following some:
(1) pea fibre powder is in formula for a product design, and its water holding capacity can by pea fibre powder: water is 1:4 ~ 6, and oil-retaining can by 1:4;
(2) for being that product obtains good viscoplasticity and hardness, when using pea fibre powder, the content ratio of protein and pea fibre powder in product is made to be greater than 10;
(3) for the product of lower protein content, for making up the adverse effect of adding pea fibre powder and bringing to product sensory quality, the food additives such as thickener can be added, as monomer or the complex of the colloids such as xanthans, carragheen, konjac glucomannan in meat products production and processing; Add the material being rich in collagen, as cock skin, pigskin etc.; And some other there is the material improving product sensory quality.
(4) owing to adding while pea fibre powder increases product yield ratio, product moisture content is often caused to increase, the shelf life of the product that therefore needs to reappraise.
Claims (6)
1. a pea fibre powder, is characterized in that: described pea fibre powder comprises the component of following percentage by weight: dietary fibre content 70 ~ 80%, pea protein 8 ~ 12%, pea starch 8 ~ 12%, moisture 2 ~ 10%, ash content 2 ~ 8%.
2. a kind of pea fibre powder according to claim 1, is characterized in that: described pea fibre powder is added in meat products.
3. produce the processing method that emulsified smokes boiled sausage, the steps include:
(1) Feedstock treating: naturally separate cold pork, rejects visible manadesma in pork;
(2) slightly twist: first with the 2mm orifice plate strand pig back of the body processed fat, then with 5mm orifice plate strand pork processed;
(3) weighing: according to such as following table 1, or table 2, or table 3 formula takes the supplementary material of corresponding weight portion;
(4) cut and mix: the frozen water adding 1/2 total amount after adding salt, natrium nitrosum, tripolyphosphate, first low speed is cut and is mixed 3 ~ 6 minutes, then cuts at a high speed and mixes 5 ~ 10 minutes; Add carragheen, different VC-Na, monosodium glutamate, white granulated sugar, Jiang Fen, white pepper powder, semen myristicae powder, pork essence, monascorubin afterwards, and add residue frozen water, cut at a high speed after first low speed and mix 5 ~ 10 minutes; The pig back of the body fat added again through strand system is cut and is mixed 5 ~ 10 minutes; Finally add the soybean protein isolate in table 1 and pea fibre powder, or add the soybean protein isolate in table 2, pea fibre powder and tapioca, or add the Fed Protein Powder of Pea Insteal in table 3, pea fibre powder, tapioca, and cut and mix 5 ~ 10 minutes, cut in the process of mixing and ensure meat material temperature degree≤15 DEG C;
(5) vacuum bowel lavage: use casing bowel lavage under vacuumized conditions, vacuum 600 ~ 1333Pa;
(6) dry: drying 30 minutes under 50 DEG C of conditions;
(7) boiling: boiling 70 minutes under 85 DEG C of conditions;
(8) cool: cold water spraying cooling;
(9) vacuum packaging: pack under vacuum <0.09 MPa;
(10) re-pasteurization: sterilization 40 minutes under 90 DEG C of conditions;
(11) cool, put in storage: first flowing water cooling, is placed on Cool Room 4 DEG C and continues cooling and 4 DEG C of storages.
4. produce the processing method that thick strand class smokes boiled sausage, the steps include:
(1) Feedstock treating: naturally separate cold pork, rejects the visible manadesma of pork;
(2) slightly twist: first with the 2mm orifice plate strand pig back of the body processed fat, then with 5mm orifice plate strand pork processed;
(3) weighing: the supplementary material taking respective quality according to table 4 formula;
(4) stir: the frozen water adding 1/2 total amount after adding salt, natrium nitrosum, tripolyphosphate, stir 5 ~ 10 minutes; Add carragheen, different VC-Na, monosodium glutamate, white granulated sugar, Jiang Fen, white pepper powder, semen myristicae powder, pork essence, monascorubin afterwards, and add residue frozen water, stir 5 ~ 10 minutes; Add the pig back of the body fat through strand system again, stir 5 ~ 10 minutes; Finally add soybean protein isolate, pea fibre powder stir 5 ~ 10 minutes, cut in the process of mixing and ensure meat material temperature degree≤15 DEG C;
(5) vacuum bowel lavage: use casing bowel lavage under vacuumized conditions, vacuum 600 ~ 1333Pa;
(6) dry: drying 30 minutes under 50 DEG C of conditions;
(7) boiling: boiling 70 minutes under 85 DEG C of conditions;
(8) cool: cold water spraying cooling;
(9) vacuum packaging: pack under vacuum <0.09 MPa;
(10) re-pasteurization: sterilization 40 minutes under 90 DEG C of conditions;
(11) cool, put in storage: first flowing water cooling, is placed on Cool Room 4 DEG C and continues cooling and 4 DEG C of storages.
5.
produce a smoked processing method of boiling ham, the steps include:
(1) Feedstock treating: naturally separate cold pork, rejects the visible manadesma of pork;
(2) stripping and slicing: the sliced meat pork after finishing being cut into the square size of 2cm;
(3) weighing: the supplementary material taking respective quality according to table 5 formula, and carry out homogenate;
(4) tumbling: pour the sliced meat cut on request and the good auxiliary material of homogenate into tumbling tank in the lump, the total duration of setting tumbling 16 hours, period, tumbling temperature controlled at 4 DEG C at interval of tumbling in 20 minutes 20 minutes;
(5) vacuum bowel lavage: bowel lavage under vacuumized conditions, uses PVDC casing to carry out filling, vacuum≤0.07MPa;
(6) water-bath boiling: soak 70 minutes under 90 DEG C of conditions;
(7) cool: flowing water cools;
(8) put in storage: cooling is placed on Cool Room 4 DEG C and continues cool and preserve.
6.
produce a processing method for autoclaved ham sausage, the steps include:
(1) Feedstock treating: naturally separate cold pork, rejects visible manadesma in pork;
(2) slightly twist: with the 2mm orifice plate strand pig back of the body processed fat meat, with 5mm orifice plate strand pork processed;
(3) weighing: the supplementary material taking respective quality according to table 6 formula for a product;
(4) cut and mix: pork adds the frozen water of 1/2 total amount after adding salt, natrium nitrosum, tripolyphosphate, first low speed is cut and mixed 3 ~ 6 minutes, then cut at a high speed and mix 5 ~ 10 minutes; Add carragheen, different VC-Na, monosodium glutamate, white granulated sugar, Jiang Fen, white pepper powder, semen myristicae powder, pork essence, monascorubin afterwards, and add residue frozen water, cut at a high speed after first low speed and mix 5 ~ 10 minutes; The fat added again through strand system is cut and is mixed 5 ~ 10 minutes; Finally add soybean protein isolate, pea fibre and tapioca to cut and mix 5 ~ 10 minutes, cut in the process of mixing and ensure meat material temperature degree≤15 DEG C;
(5) vacuum bowel lavage: pour into plastic casing under vacuumized conditions, vacuum≤0.07MPa;
(6) thermophilic digestion: boiling 30 minutes under 121 DEG C of conditions;
(7) cool: cold water soak cools;
(8) put in storage: cooling is placed on Cool Room 4 DEG C and continues cool and preserve.
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| JP2021058203A (en) * | 2015-05-13 | 2021-04-15 | コスクラ グルーペ ヴァルコアン エス．アー． | Method for preparing pea extract |
| JP7119058B2 (en) | 2015-05-13 | 2022-08-16 | コスクラ グルーペ ヴァルコアン エス．アー． | Method for preparing pea extract |
| WO2018065941A1 (en) * | 2016-10-06 | 2018-04-12 | Shandong Jianyuan Bioengineering Co., Ltd. | Gluten-free bread products |
| CN107874152A (en) * | 2017-11-21 | 2018-04-06 | 山东禹王生态食业有限公司 | A kind of high microsteping quick-frozen ball and preparation method thereof |
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