CN107684041A - 黑猪肉香肠的制备方法 - Google Patents
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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Abstract
本发明公开了黑猪肉香肠的制备方法,包括肠衣的制备,灌制料的制备,香肠的制备。有益效果为:本发明公开的制备方法简单,产品质量稳定性好,所制备的黑猪肉香肠富含各种营养物质,能够满足人体代谢的物质和能量需要,且该香肠具有降血脂、调节免疫、抗疲劳和抗放射作用,大大提高了产品的经济价值。
Description
技术领域
本发明涉及食品领域,尤其是涉及黑猪肉香肠的制备方法。
背景技术
黑猪是我国著名的优良品种,素以产仔多、性成熟早、耐粗饲、适应性强、肉质好、杂交效果明显而著称,是我国宝贵的生物资源。黑猪肉品加工企业越来越多,产品越来越丰富,但不难看出多数肉制品仍属中低档肉制品,冻肉、冷鲜肉比例巨大,大部分企业靠降低养殖、加工成本来开拓市场而不思高端新产品的开发,使得中国肉类加工业、养殖业的发展受到制约。为了丰富黑猪肉食品的种类,需要提供一种黑猪肉香肠的加工方法。
发明内容
本发明的目的在于提供一种工艺简单、实用性高的黑猪肉香肠的制备方法,制备所得的香肠富含各种营养物质,能够满足人体代谢的物质和能量需要,且该香肠具有降血脂、调节免疫、抗疲劳和抗放射作用,大大提高了产品的经济价值。
本发明针对本发明针对背景技术中提到的问题,采取的技术方案为:黑猪肉香肠的制备方法,包括肠衣的制备,灌制料的制备,香肠的制备。制备的香肠富含各种营养物质,能够满足人体代谢的物质和能量需要,且该香肠具有降血脂、调节免疫、抗疲劳和抗放射作用,大大提高了产品的经济价值。
作为优选,肠衣的制备过程为:取16-20份胶原蛋白和0.2-0.4份转谷氨酰胺酶,加入13-18份水与5-6份甘油,调节溶液的pH为7-8,温度为35-40℃,搅拌10-15min,再加入0.1-0.2份活性多肽和2-4份木耳多糖,搅拌5-7min,将混合液注入圆盘中,在35-40℃下干燥,得肠衣。工艺方法简单,制备的肠衣质量稳定,厚度均匀,拉伸性能好,具有良好的断裂伸长率,使用的原材料成本低廉,各种成分之间比例适中,在制备过程中可以充分反应,提高了资源的利用率。
作为优选,肠衣的制备过程中所加入的活性多肽的氨基酸序列为:HSHACASYSCRCRRARRCGYYVSHRGRCYCRCLRLHPGKLCVCVNCSR。活性多肽的加入能够显著提高肠衣的拉伸性能,可能是由于活性多肽与木耳多糖的寡糖链通过共价键形成一种糖蛋白,该糖蛋白能够提高转谷氨酰胺酶的活性,进而促进促进胶原肠衣氨基酸残基中的γ-羧基酰胺基团与其它氨基酸残基发生交联作用,提高了肠衣氨基酸之间的结合力。
作为优选,灌制料的制备过程为:将10-15份黑猪肉与5-7份羊肚菌绞碎,加入0.1-0.3蚝油、0.1-0.2食盐、0.3-0.5姜汁以及0.2-0.4大料粉,在5-9℃下腌制4-5h,加入4-5份面粉,搅拌35-45min得灌制料。该条件下,制备的灌制料营养丰富,具有独特的风味,且该灌制料对肠衣具有较好的粘着性,大大提高了香肠的加工性能。
作为优选,香肠的制备方法为:取4-6份肠衣做成筒状,取16-20份灌制料灌肠,将所得肠体在72-78℃下持续25-30h,得黑猪肉香肠。步骤简单,成本低廉,该条件下各种原料能够充分反应,所制备的香肠具有较高的弹性和持水性能,提高了产品的口感。
与现有技术相比,本发明的优点在于:本发明制备的黑猪肉香肠富含各种营养物质,能够满足人体代谢的物质和能量需要,且该香肠具有降血脂、调节免疫、抗疲劳和抗放射作用,大大提高了产品的经济价值;制备方法简单,产品质量稳定性好,所制备的黑猪肉香肠具有较高的弹性和持水性能,提高了产品的口感。
具体实施方式
下面通过实施例对本发明做进一步说明:
实施例1:
黑猪肉香肠的制备方法为:
1)肠衣的制备:取16份胶原蛋白和0.2份转谷氨酰胺酶,加入13份水与5份甘油,控制溶液的pH为7,温度为35℃,搅拌10min,再加入0.1份活性多肽和2份木耳多糖,搅拌5min,将混合液注入圆盘中,在35℃下干燥,得肠衣,其中,活性多肽的氨基酸序列为:HSHACASYSCRCRRARRCGYYVSHRGRCYCRCLRLHPGKLCVCVNCSR。工艺方法简单,制备的肠衣质量稳定,厚度均匀,拉伸性能好,具有良好的断裂伸长率,使用的原材料成本低廉,各种成分之间比例适中,在制备过程中可以充分反应,提高了资源的利用率;
2)灌制料的制备:将10份黑猪肉与5份羊肚菌绞碎,加入0.1蚝油、0.1食盐、0.3姜汁以及0.2大料粉,在5℃下腌制4h,加入4份面粉,搅拌35min得灌制料。该条件下,制备的灌制料营养丰富,具有独特的风味,且该灌制料对肠衣具有较好的粘着性,大大提高了香肠的加工性能;
3)香肠的制备:取4份肠衣做成筒状,取16份灌制料灌肠,将所得肠体在72℃下持续25h,得香肠。步骤简单,成本低廉,该条件下各种原料能够充分反应,所制备的香肠具有较高的弹性和持水性能,提高了产品的口感。
实施例2:
黑猪肉香肠的制备过程包括:首先是肠衣的制备:取20份胶原蛋白和0.4份转谷氨酰胺酶,加入18份水与6份甘油,控制溶液的pH为8,温度为40℃,搅拌15min,再加入0.2份活性多肽和4份木耳多糖,搅拌7min,将混合液注入圆盘中,在40℃下干燥,得肠衣,其中,活性多肽的氨基酸序列为:HSHACASYSCRCRRARRCGYYVSHRGRCYCRCLRLHPGKLCVCVNCSR;接着是灌制料的制备:将15份猪腿肉与7份羊肚菌绞碎,加入0.3蚝油、0.2食盐、0.5姜汁以及0.4大料粉,在9℃下腌制5h,加入5份面粉,搅拌45min得灌制料;最后是香肠的制备:取6份肠衣做成筒状,取20份灌制料灌肠,将所得肠体在78℃下持续30h,得黑猪肉香肠。步骤简单,成本低廉,该条件下各种原料能够充分反应,所制备的香肠具有较高的弹性和持水性能,提高了产品的口感。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
序列表
<110> 浙江青莲食品股份有限公司
<120> 黑猪肉香肠的制备方法
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 48
<212> PRT
<213> 人工合成(Mytilus coruscus)
<400> 1
His Ser His Ala Cys Ala Ser Tyr Ser Cys Arg Cys Arg Arg Ala Arg
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Arg Cys Gly Tyr Tyr Val Ser His Arg Gly Arg Cys Tyr Cys Arg Cys
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Leu Arg Leu His Pro Gly Lys Leu Cys Val Cys Val Asn Cys Ser Arg
35 40 45
Claims (6)
1.黑猪肉香肠的制备方法,包括肠衣的制备,灌制料的制备,香肠的制备,其特征在于:所述肠衣的制备过程为:取16-20份胶原蛋白和0.2-0.4份转谷氨酰胺酶,加入13-18份水与5-6份甘油,调节溶液的pH和温度,搅拌10-15min,再加入0.1-0.2份活性多肽和2-4份木耳多糖,搅拌5-7min,将混合液注入圆盘中,在35-40℃下干燥,得肠衣。
2.根据权利要求1所述的黑猪肉香肠的制备方法,其特征在于:所述肠衣的制备过程中溶液的pH为7-8,温度为35-40℃。
3.根据权利要求1所述的黑猪肉香肠的制备方法,其特征在于:所述灌制料的制备过程为:将10-15份黑猪肉与5-7份羊肚菌绞碎,加入0.1-0.3蚝油、0.1-0.2食盐、0.3-0.5姜汁以及0.2-0.4大料粉,腌制,加入4-5份面粉,搅拌35-45min得灌制料。
4.根据权利要求1所述的黑猪肉香肠的制备方法,其特征在于:所述活性多肽的氨基酸序列为:HSHACASYSCRCRRARRCGYYVSHRGRCYCRCLRLHPGKLCVCVNCSR。
5.根据权利要求1所述的黑猪肉香肠的制备方法,其特征在于:所述香肠的制备过程为:取4-6份肠衣做成筒状,取16-20份灌制料灌肠,将所得肠体在72-78℃下持续25-30h,得黑猪肉香肠。
6.根据权利要求3所述的黑猪肉香肠的制备方法,其特征在于:所述腌制的温度5-9℃,时间为4-5h。
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