CN108523019A - Pig flesh flavor egg intestines and preparation method thereof - Google Patents

Pig flesh flavor egg intestines and preparation method thereof Download PDF

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Publication number
CN108523019A
CN108523019A CN201810116353.6A CN201810116353A CN108523019A CN 108523019 A CN108523019 A CN 108523019A CN 201810116353 A CN201810116353 A CN 201810116353A CN 108523019 A CN108523019 A CN 108523019A
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egg
parts
intestines
meat
pork
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金永国
冯成成
马美湖
靳国锋
黄茜
蔡朝霞
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Huazhong Agricultural University
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Huazhong Agricultural University
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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
    • A23L13/60—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
    • 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
    • A23L13/40—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
    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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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  • Life Sciences & Earth Sciences (AREA)
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  • Food Science & Technology (AREA)
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Abstract

The invention discloses a kind of pig flesh flavor egg intestines and preparation method thereof；The raw material of the egg intestines count by ratio of weight and the number of copies include 70~80 parts egg pulp, 15~30 parts of pig back leg lean meat, 5~10 parts of plump and sturdy pork, 0.1~1 part of compounding phosphate, 0.1~1 part of gelatin, 0.1~1 part of monoglyceride, 1~3 part of edible salt, 1~3 part of white granulated sugar and 10~20 parts of halogen material juice.Sticky pig back leg lean meat and sticky plump and sturdy pork are sufficiently mixed by this method, and monoglyceride mixing is added and places, and obtain mixing muddy flesh, spare；Mixing muddy flesh, compounding phosphate, gelatin, edible salt and white granulated sugar are added in egg pulp；It stirs evenly, is then mixed well with homogenizer, obtain mixed material；De-bubble records and obtains egg intestines with boiling.The present invention is packed using PVDC casing, is convenient for carrying, is enriched the type of intestines based article.

Description

Pig flesh flavor egg intestines and preparation method thereof
Technical field
The present invention relates to food processing technology fields, in particular to a kind of pig flesh flavor egg intestines and preparation method thereof.
Background technology
Egg has very high nutritive value, it not only contains protein needed by human, fat, minerals and vitamin Equal nutriments, but also contain the human brain and indispensable lecithin of nervous system, cephalin and lipid sphyngomyelin.For many years Come, is always one of nutraceutical important in broad masses of the people's daily life.
The protein of pork is complete protein, containing various amino acid needed by human, and the structure of essential amino acid It is proportional to be needed close to human body, therefore easily made full use of by human body, nutritive value is high, belongs to good protein.Meat is vitamin Main dietary source, the rich content of vitamin B1 in especially smart pork.Also contain hemoglobin, Ke Yiqi in lean pork To the effect for mending iron, anaemia can be prevented, and the iron in meat is than the more preferable absorption in egg.Pig fat meat contains linoleic acid and flax Acid, total content are up to 9.7%, have the function of reducing blood fat, softening blood vessel, reduce blood pressure, promote microcirculation.Also contain in fat meat There are a kind of substance not having in vegetable oil, arachidonic acid.And contain various aliphatic acid in fat meat, it is the main of generation flavor Substance.
Meat egg intestines combine the nutrition of pork and egg, containing be rich in intelligence development ingredient lecithin, the linoleic acid of blood pressure lowering and Leukotrienes prevents the ferro element of anaemia, the lutein of antioxidation, also various aldehydes, fragrance with volatile flavor The same clan.The range of egg products and meat products has further been expanded in the research and development of meat egg intestines.
Invention content
The present invention provides a kind of pig flesh flavor egg intestines and preparation method thereof, processing technology of this method from product, product Gelation and meat egg intestines wind taste set out, by the pork and shell egg liquid proportional of control, the preheating temperature and time, heating temperature and when Between, the conditions such as phosphate, halogen material content, carrying out texture analysis, water-retaining property analysis and sensory evaluation, the egg intestines to meat egg intestines has Gelation is good, and vitamin is higher with protein content, feature unique in taste.
To achieve the above object, a kind of pig flesh flavor egg intestines are invented, the raw material of the egg intestines is counted by ratio of weight and the number of copies includes 70~80 parts of egg pulp, 15~30 parts of pig back leg lean meat, 5~10 parts of plump and sturdy pork, 0.1~1 part of compounding phosphate, 0.1~1 part of gelatin, 0.1~1 part of monoglyceride, 1~3 part of edible salt, 1~3 part of white granulated sugar and 10~20 parts of halogen material Juice.
Still further, the raw material of the egg intestines count by ratio of weight and the number of copies include 72~78 parts egg pulp, 15~25 parts Pig back leg lean meat, 5~8 parts of plump and sturdy pork, 0.1~0.5 part of compounding phosphate, 0.1~0.6 part of gelatin, 0.1~ 0.6 part of monoglyceride, 1~3 part of edible salt, 1~3 part of white granulated sugar and 10~15 parts of halogen material juice.
Still further, it includes 75 parts of egg pulp, 20 parts of pig back leg that the raw material of the egg intestines is counted by ratio of weight and the number of copies Lean meat, 5 parts of plump and sturdy pork, 0.4 part of compounding phosphate, 0.4 part of gelatin, 0.6 part of monoglyceride, 2.5 parts of edible salt, 2 parts of white granulated sugar and 10 parts of halogen material juice.
Still further, the compounding phosphate consists of the following mass percentage components：20~25% trimerization phosphorus Sour sodium, 45~50% calgon and 25~30% sodium pyrophosphate.
Still further, the compounding phosphate consists of the following mass percentage components：23.5% tripolyphosphate Sodium, 49.2% calgon and 27.3% sodium pyrophosphate.
Still further, the halogen material juice by ratio of weight and the number of copies meter include 2~4 parts of soy sauce, 3~5 parts of cooking wine, 0.1~1 part of illiciumverum, 0.1~1 part of Chinese prickly ash, 0.5~1 part of cassia bark, 0.1~0.5 part of fennel, 0.1~1 part of rhizoma zingiberis, 0.1~0.5 part of cloves and 80~100 parts of water.
The present invention also provides a kind of production methods of pig flesh flavor egg intestines, include the following steps：
1) preparation of egg pulp
Fresh Egg is taken, egg surface is cleaned, with filter paper wiped clean, squeezes into and beats in pot, is beaten with egg-whisk equal It is even；Frenulum and bubble are removed by the egg liquid beaten by filter screen filtration in 30 two layers of upper berth of mesh filter screen gauzes, is stood For use；
2) preparation of raw material
70~80 parts of egg pulp, 20~30 parts of pig back leg lean meat, 5~10 parts of fat pork are weighed by ratio of weight and the number of copies Meat, 0.1~1 part of compounding phosphate, 0.1~1 part of gelatin, 0.1~1 part of monoglyceride, 1~3 part of edible salt, 1~3 part White granulated sugar and 10~20 parts of halogen material juice, it is spare；
3) processing of pork
Pig back leg lean meat will be weighed and plump and sturdy pork is respectively put into meat grinder and rubs, pork will be twisted to without apparent particle, Expect that filling is sticky；Sticky pig back leg lean meat and sticky plump and sturdy pork are sufficiently mixed, monoglyceride mixing is added and places, obtains mixing meat Mud, it is spare；
4) it allocates, stir
Mixing muddy flesh, compounding phosphate, gelatin, edible salt, white granulated sugar and halogen material juice are added in egg pulp；Stirring is equal It is even, it is then mixed well with homogenizer, obtains mixed material；
5) de-bubble
Mixed material is static in the vacuum drying chamber under vacuum degree condition, removes the bubble in mixed material, Yi Mian Product quality is influenced in process；
6) it records
Mixed material is poured into clean casing with sausage filler；The meat egg intestines irrigated, which are put into clear water, to be rinsed, and is removed The dirt in intestines body surface face；
7) boiling
Meat egg intestines are placed in digester and are heated, are first 35~45 DEG C of 25~35min of preheating in temperature, then be in temperature 90~100 DEG C of 40~60min of heating；Ensure that water all floods meat egg intestines；Last Slow cooling (prevents the temperature decrease of meat egg intestines Intestines are made drastically to shrink), obtain egg intestines.
Further, in the step 1), egg-whisk stir speed (S.S.) be 700~1200r/min, mixing time be 0.5~ 2min。
Still further, in the step 1), the mesh number of filter screen is 20~40 mesh.
Still further, in the step 2), the preparation method of halogen material juice：
A. meter weighs the soy sauce including 2~4 parts, 3~5 parts of cooking wine, 0.1~1 part of illiciumverum, 0.1 by ratio of weight and the number of copies ~1 part of Chinese prickly ash, 0.5~1 part of cassia bark, 0.1~0.5 part of fennel, 0.1~1 part of rhizoma zingiberis, 0.1~0.5 part of cloves and 80~100 parts of water；
B. soy sauce, cooking wine, illiciumverum, Chinese prickly ash, cassia bark, fennel, rhizoma zingiberis and cloves are boiled into the water, then small fire infusion 1 It is cooled down after~2 hours, it is halogen material water then to cross the filtrate that 30~100 mesh screens obtain.
Still further, in the step 4), homogenizer rotating speed is 2800~3200r/min, homogenizing time is 1~ 2min。
Still further, in the step 5), the vacuum degree of vacuum drying chamber is -0.1MPa, quiescent time is 20~ 40min；
In the step 6), preheating temperature is 40 DEG C, preheating time 30min；
Heating temperature is 95 DEG C, heating time 50min.
The beneficial effects of the present invention are：
The present invention incorporates pork in egg liquid, inquires into suitable manufacturing process, reasonably combined halogen material is changed by technique It is good, in conjunction with modern food processing technology, provide a kind of pork egg intestines.The present invention not only enriches the kind of sausage food, also fills out The blank for having mended pork egg intestines technology, is of great significance to the popularization of sausage food.
1) for the present invention as a kind of seasoning egg products based on egg, egg perfume (or spice) and meat are aromatic strongly fragrant, are not added with starch and plant The auxiliary materials such as object albumen powder, intestines body inside delicate mouthfeel, consolidation are packed using PVDC casing without silty sense, are convenient for carrying, enrich The type of intestines based article has certain substitution effect to traditional intestines such as ham sausage, while enriching the kind in leisure egg products market Class has a vast market foreground.
2) present invention increases pre-heating technique, using Slow cooling process, because traditional egg intestines are being put in traditional handicraft Shrinkage is easy during setting.The present invention uses heat stepwise and Slow cooling, can increase the gel elastomer of pork egg intestines, prevent Shrinkage.
3) present invention increases homogeneous and vacuum processing in traditional Egg-sausage technique.Because pig is added in egg liquid Meat has apparent meat particle, and bubble is easy tod produce during stirring.Homogeneous can be such that egg liquid and pork is thoroughly mixed It is even, it is vacuum-treated after homogeneous without apparent bulky grain, reduces the minute bubbles caused by stirring.The pork egg of making Intestines section is smooth, good without spilehole, delicate mouthfeel, gelation.
4) present invention is added to composite phosphate in formula, and the ratio of various salt is determined, it is good to assign pork egg intestines Good water-retaining property and gelation, greatly improves processing stability, effectively solves in processing caused by egg liquid retentiveness difference Intestines body elasticity, the problem of tenderness deficiency promote the mouthfeel of pork Egg-sausage.
5) present invention is removed egg fishy smell and meat fishy smell, makes pork egg using the technique of addition halogen material by formulation optimization Intestines have good flavor.
Description of the drawings
Fig. 1 is influence diagram of the different phosphate adding quantities to meat egg intestines water-retaining property；
Fig. 2 is the sample schematic diagram not vacuumized；
Fig. 3 is the sample schematic diagram vacuumized；
Fig. 4 is the sample schematic diagram obtained by the way of heat stepwise and Slow cooling；
The sample schematic diagram that Fig. 5 is obtained by the way of being cooled down using primary heating and rapidly；
Fig. 6 is the color and luster figure of pork Egg-sausage, between inclined yellow and red；
Fig. 7 is the color and luster figure of pure Egg-sausage, partially green.
Specific implementation mode
In order to preferably explain the present invention, below in conjunction with the specific embodiment main contents that the present invention is furture elucidated, but Present disclosure is not limited solely to following embodiment.
Materials described below and equipment source：
1 material
1.1 raw and auxiliary material
Raw material：Purchased from the Wuhan chicken farms Jiu Fengshan, the Fresh Egg just produced；
Pork：Cofco Wuhan Meat Product Limited
Auxiliary material：Salt, sucrose.
1.2 primary drugs and reagent
1.3 key instruments and equipment
Pig flesh flavor egg intestines formula and production method are as follows：
It includes 70~80 parts of egg pulp, 15~30 parts of pig back leg that the raw material of pig flesh flavor egg intestines is counted by ratio of weight and the number of copies Lean meat, 5~10 parts of plump and sturdy pork, 0.1~1 part of compounding phosphate, 0.1~1 part of gelatin, 0.1~1 part of monoglyceride, 1 ~3 parts of edible salt, 1~3 part of white granulated sugar and 10~20 parts of halogen material juice.
The production method of above-mentioned pig flesh flavor egg intestines, includes the following steps：
1) preparation of egg pulp
Fresh Egg is taken, egg surface is cleaned, with filter paper wiped clean, squeezes into and beats in pot, is beaten with egg-whisk equal It is even；Frenulum and bubble are removed by the egg liquid beaten by filter screen filtration in 30 two layers of upper berth of mesh filter screen gauzes, is stood For use；
2) preparation of raw material
70~80 parts of egg pulp, 20~30 parts of pig back leg lean meat, 5~10 parts of fat pork are weighed by ratio of weight and the number of copies Meat, 0.1~1 part of compounding phosphate, 0.1~1 part of gelatin, 0.1~1 part of monoglyceride, 1~3 part of edible salt, 1~3 part White granulated sugar and 10~20 parts of halogen material juice, it is spare；
3) processing of pork
Pig back leg lean meat will be weighed and plump and sturdy pork is respectively put into meat grinder and rubs, pork will be twisted to without apparent particle, Expect that filling is sticky；Sticky pig back leg lean meat and sticky plump and sturdy pork are sufficiently mixed, monoglyceride mixing is added and places, obtains mixing meat Mud, it is spare；
4) it allocates, stir
Mixing muddy flesh, compounding phosphate, gelatin, edible salt, white granulated sugar and halogen material juice are added in egg pulp；Stirring is equal It is even, it is then mixed well with homogenizer, obtains mixed material；
5) de-bubble
Mixed material is static in the vacuum drying chamber under vacuum degree condition, removes the bubble in mixed material, Yi Mian Product quality is influenced in process；
6) it records
Mixed material is poured into clean casing with sausage filler；The meat egg intestines irrigated, which are put into clear water, to be rinsed, and is removed The dirt in intestines body surface face；
7) boiling
Meat egg intestines are placed in digester and are heated, are first 35~45 DEG C of 25~35min of preheating in temperature, then be in temperature 90~100 DEG C of 40~60min of heating；Ensure that water all floods meat egg intestines；Last Slow cooling obtains egg intestines.
The theoretical foundation of the present invention
1, processing technology is to meat egg intestines qualitative effects
1.1 different meat eggs compare the influence of meat egg intestines quality
Step：The pig back leg lean meat of mud will have been stirred into plump and sturdy pork according to 4:1 mixing, then egg liquid and pig Muddy flesh is uniformly mixed (egg liquid and minced pork total amount be 100g) according to 1/1,1/2,1/3,1/4 ratio, pork mud not to be added One group of egg liquid as a contrast, according to above-mentioned processing technology make meat egg intestines.Measure the relevant parameter of product.
The different meat egg of table 1 compares the influence of meat egg intestines texture parameter
It is as shown in table 1 that different meat eggs compare meat egg intestines gelling values, with the addition of pork, the hardness of meat egg intestines, elasticity, All there is the trend (P ＜ 0.05) being remarkably decreased, especially hardness in chewiness etc. and chewing sex differernce is particularly significant.Hardness from 905.572g drops to 495.507g, and elasticity drops to 0.920 from 0.985, and chewiness drops to 272.749g from 638.688g. The decline of meat egg intestines quality may be since meat is added in egg, and egg protein molecule and porcine protein molecular size are not Together, the gel structure system of egg and the gel structure of pork interfere with each other, its texture characteristic is made to be remarkably decreased.But work as Meat egg ratio reaches 1:When 1, meat egg intestines hardness and chewiness occur, it may be possible to because the troponin in pork is formed Gel strength be better than the ovalbumin in egg formation gel strength；When pork additive amount is more, the gelinite of meat egg intestines It is the property of major embodiment Pork Gel.
The different meat egg of table 2 compares the influence of water-retaining property
Water-retaining property refers to the ability that protein bears holding moisture after hot-working under certain condition, is substantially exactly albumen The ability of molecular physics trap water, including protein swelling, viscosity increase, and form the chemical reaction of a series of physical such as gel.Its Influence factor includes size, shape, space conformation of protein molecular etc..As shown in Table 2, in the control group for being not added with pork, The water-retaining property of meat egg intestines is preferably 78.216%；But with the increase of pork additive amount, the water-retaining property of meat egg intestines continuously decreases, It is reduced to 68.188%, in meat egg than additive amount 1:2 and 1:When 1,1.68% or so is only reduced, illustrates the water-retaining property of meat egg intestines It tends towards stability.
The power of gel structure decides the quality of gel water-retaining property, is analyzed by the texture of front, in addition than being 1：1 it Before, with the addition of pork, the gel strength of product worse and worse, and also worse and worse by table analysis its water-retaining property.Water-retaining property Result it is corresponding with texture result.
The different meat egg of table 3 compares the influence of sensory evaluation
Subjective appreciation is using institutional framework, color and luster, mouthfeel, chewiness, flavor and elasticity as evaluation index, for egg products For, the improvement of technique contributes to the promotion of product property, but improvement and research and development of the acceptable degree of consumer for product There are important reference value and guidance quality.As shown in Table 3, compared with pure egg intestines, after pork is added, the color and luster of meat egg intestines is by original The green come is slightly variable faint yellow, and with increasing for pork content, also partially red trend, the change of color is more easy to be connect by crowd By.Institutional framework and elasticity show that the product after pork is added will be slightly poorer to tradition in section integrality and tissue tight's property Egg-sausage product.But after pig back leg lean meat and plump and sturdy pork is added, be obviously improved in mouthfeel, it is more rich to assign meat egg intestines Egg fragrance and pork fragrance.In meat egg than in the sample for 1/4 and 1/3, section state and elasticity are more close, but meat Egg is more even better on taste and fragrance for sample than 1/3, mouthfeel uniform and smooth, and the degree of saltiness is suitable.Therefore, consider meat egg intestines Texture, water-retaining property, coloration and sensory evaluation data, it is 1/3 to choose meat egg ratio.
Influence of the 1.2 different preheating temperatures and time to meat egg intestines quality
Step：By the meat egg intestines irrigated be placed on 30 DEG C, 40 DEG C, 50 DEG C, 60 DEG C, in 70 DEG C of water-bath, same 20min, 30min, 40min, 50min are preheated at a temperature of one respectively, is unified in after preheated at 95 DEG C and cooks 30min, it is last cold But the relevant parameter of product is measured.
The influence of the different preheating temperature of table 4 and time to meat egg intestines texture parameter
Different preheating temperatures and time influence meat egg intestines texture as shown in table 4.By table it is visible preheating temperature be 30 DEG C, Under the conditions of 40 DEG C, 50 DEG C；Under same preheating temperature, with the increase of preheating time, hardness, elasticity, cohesion, adhesivity, Chewiness first rises and declines afterwards, but the time point for optimal parameter occur is different；Under 30 DEG C, 40 DEG C and 50 DEG C preheating temperatures, The time that hardness reaches best respectively preheats 40min, 30min and 40min.And preheating condition is 40 DEG C, 30min or 50 DEG C, 40min when, the elasticity of two groups of samples reaches best, respectively 0.961 and 0.967, and hardness is also higher, the matter of meat egg intestines Structure quality is preferable.But under the conditions of preheating temperature is 60 DEG C, 70 DEG C, with the increase of preheating time, hardness, cohesion, glue Downward trend is presented in viscosity, chewiness.May be because temperature increases, the liquid of meat egg intestines starts to be thickened, liquidity value added, Egg protein and porcine protein denaturation aggravation, the subsequent cooking technology of long period in addition, with the extension of denaturation time, For meat egg intestines gel due to excessively heating, there is gap in gel structure, and the texture of meat egg intestines is made to be deteriorated.
The influence of the different preheating temperature of table 5 and time to meat egg intestines water-retaining property
As shown in table 3：In the case where preheating temperature is 30 DEG C, 40 DEG C, 50 DEG C, with the increase of preheating time, water-retaining property difference Less (P ＜ 0.05), it is average 71% or so, it is up to 73.421%.But be 60 DEG C, 70 DEG C in preheating time, identical Preheating temperature under, meat egg intestines gel water-retaining property is minimum down to 63% or so obviously than 30 DEG C, 40 DEG C, 50 DEG C of reductions, reduces 10% or so, show under high temperature preheating, the Gelatin Quality of meat egg intestines is deteriorated.May be since egg and pork are at 60 DEG C Have occurred and that denaturation, with the lengthening of preheating time, meat egg intestines internal voids become larger, and partial 3-D reticular structure is destroyed, The less able of moisture is kept, macropore and layering occurs in the cross section of meat egg intestines.
Influence of the 1.3 different brew temperatures and time to meat egg intestines quality
Step：By the meat egg intestines after preheating, be individually placed to 85 DEG C, 90 DEG C, 95 DEG C, heat in 100 DEG C of water, same At a temperature of cook 20min, 30min, 40min, 50min, 60min respectively, the relevant parameter of product is measured after cooling.
The influence of the different brew temperatures of table 6 and time to meat egg intestines texture parameter
Under the conditions of 85~95 DEG C of brew temperatures, at each temperature, with the increase of brew time, meat egg intestines it is hard There is the trend significantly increased in degree, cohesion, adhesivity, chewiness, recovery.In 85 DEG C, 20min, hardness is minimum, is 185.07g；At 95 DEG C, 60min, hardness increases to highest, is 592.49g.The protein that may be due to temperature raising and Denaturation completely forms gel network structure and gradually becomes strong so that hardness increases, and chewiness is become better and better.And at the same temperature, With the increase of brew time, elasticity first increases to be declined afterwards；Under the conditions of 95 DEG C, 50min are cooked, elasticity reaches best, highest It is 0.953.
When brew temperatures are 100 DEG C, hardness tends to be steady, and floats up and down in 610~630g, and be above 85~95 DEG C when hardness.Heating time, elasticity, chewiness and cohesion occurred being remarkably decreased (P ＜ instead from 20min to 60min 0.05), elasticity drops to 0.825 from 0.943.May be because being cooked at 100 DEG C, brew temperatures are high, and water boils always, makes Too fast at the migration of meat egg internal moisture, there is hole in gel structure, and compactness extent is caused to reduce, and is layered.Texture result table The bright gel product that meat egg intestines are cooked at 95 DEG C are preferable.
The influence of the different brew temperatures of table 7 and time to meat egg intestines water-retaining property
As shown in Table 7, under 85 DEG C of heating conditions, since the gel structure of meat and egg is not yet formed completely, structure is more soft Soft, the water-retaining property of meat egg intestines is apparent lower than under 90 DEG C, 95 DEG C, 100 DEG C of heating conditions.At 90~100 DEG C, with brew time Increase, water-retaining property increasess slowly, minimum and peak difference 5% or so.Under the conditions of 95 DEG C, 50min are cooked, water-retaining property Reach maximum, is 93.442%.May be because at 95 DEG C, the increase of protein-protein interaction trend makes the strong of gel Degree increases, protein structure more stable uniform, to make water-retaining property increase.It is reduced at 100 DEG C, this may be because excessively adding Heat makes the destruction of protein network structure division.
Influence of the 1.4 defoaming modes to the parenteral sight of meat egg
Step：It is made according to above-mentioned process conditions, the uniformly mixed mixed liquor of making is divided into two parts, Yi Fenfang In vacuum drying chamber, vacuum degree is static 30min under the conditions of -0.1MPa, another is not put into vacuum drying chamber, static 30min.Then bowel lavage cooks finished product, the form of its section of sections observation.
Experimental result such as attached drawing 2 and attached drawing 3.The result shows that being vacuum-treated the number of bubbles that can effectively reduce product surface Mesh.
Influence of the 1.5 different mode of heatings to the parenteral sight of meat egg
Step：It is made according to above-mentioned process conditions, by the uniformly mixed mixed liquor bowel lavage of making, a copy of it is according to work Skill, which first preheats, to be cooked, and preheating condition is 40 DEG C, and it is 95 DEG C that time 30min, which cooks condition, time 50min；And after cooking By the way of Slow cooling；50min is cooked at another direct 95 DEG C, is cooled down rapidly using cold water after cooking.It makes Finished product observes its meat egg broiler chick.
Experimental result such as attached drawing 4 and attached drawing 5.The result shows that meat egg intestines can be prevented using heat stepwise and Slow cooling Shrinkage keeps intestines body surface face smooth.
Influence of the 1.6 pork additive amounts to meat egg intestines color and luster
Step：The pig back leg lean meat of mud will have been stirred into plump and sturdy pork according to 4:1 mixing, then egg liquid and pig Muddy flesh is uniformly mixed (egg liquid and minced pork total amount be 100g) according to 1/1,1/2,1/3,1/4 ratio, pork mud not to be added One group of egg liquid as a contrast, according to above-mentioned processing technology make meat egg intestines.
Experimental result such as attached drawing 6, attached drawing 7 and subordinate list 8.The result shows that compared with blank group, meat egg intestines are bright after pork is added Degree, red scale value and yellow value degree be not all significantly than adding the sample of pork high (P ＜ 0.05).But with the increase of pork additive amount, Downward trend is presented in brightness and yellowing, and red scale value gradually rises, because containing myoglobins in pork, with the increasing of content The red scale value that can make meat egg intestines is added to increase.It can illustrate that the brightness of egg intestines, red scale value can be significantly improved by adding pork above And yellow value degree.
The influence of the different meat egg chrominance of table 8
2, influence of the phosphate to pork Egg-sausage texture and water-retaining property
2.1 phosphate single factor experiments
Step：By egg and pork according to 3:1 is uniformly mixed, be separately added into 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% sodium pyrophosphate, calgon, sodium tripolyphosphate, phosphatic one group of sample not to be added as a contrast, then plus Enter other auxiliary materials, makes meat egg intestines according to technological process, measure the texture data and water-retaining property of product.
Influence of the 9 sodium tripolyphosphate additive amount of table to meat egg intestines texture
Note：Average ± standard deviation, n=5；A, b, c, d, e indicate the difference of texture parameter under various concentration sodium tripolyphosphate Different conspicuousness, p ＜ 0.05
Influence of the 10 sodium pyrophosphate additive amount of table to meat egg intestines texture
Note：Average ± standard deviation, n=5；A, b, c, d, e indicate the difference of texture parameter under various concentration sodium pyrophosphate Conspicuousness, p ＜ 0.05
Influence of the 11 hexapolyphosphate sodium additive amount of table to meat egg intestines texture
Note：Average ± standard deviation, n=5；A, b, c, d, e indicate the difference of texture parameter under various concentration calgon Different conspicuousness, p ＜ 0.05
From table 9~11：It is added after phosphate, the texture characteristic of meat egg intestines significantly improves.With trimerization phosphorus Significant difference (P ＜ 0.05) all has occurred in the increase of sour sodium, texture parameter.Cohesion, adhesivity, chewiness and recovery are in Downward trend after now rising, when the additive amount of sodium tripolyphosphate reaches 0.3%, consistency and elasticity reaches maximum, respectively 662.402g and 0.915.Choose intermediate best three group 0.2%, 0.3% and 0.4%, be converted into the relative molecular mass of P elements Carry out orthogonal experiment.
When sodium pyrophosphate additive amount is 0.4%, hardness, which reaches, is up to 770.179g, than blank group increase by 300 or so, and Consistency and elasticity chewiness does not have significant difference (P ＞ 0.05) when 0.5%, illustrates to tend towards stability when being added to 0.4%.It is burnt Sodium phosphate has greatly improved to hardness and chewiness to elastic promotion unobvious (P ＞ 0.05).Choose sodium pyrophosphate Additive amount 0.3%, 0.4% and 0.5%, the relative molecular mass for being converted into P elements carry out orthogonal experiment.
Addition calgon makes the consistency and elasticity of meat egg intestines first rise afterwards to decline, and most suitable addition point is 0.3%, firmly Degree maximum value is 687.797g.There is the trend being remarkably decreased when additive amount is 0.5%.Selection calgon 0.2%, 0.3% and 0.4%, the relative molecular mass for being converted into P elements carries out orthogonal experiment.
Three kinds of phosphate all improve the texture of meat egg intestines, but effect is different with most suitable additive amount.It can by table Know, wherein sodium pyrophosphate is more than sodium tripolyphosphate and calgon to the influence degree of meat egg intestines.Due to three kinds it is phosphatic Molecular weight is different, and the quantity of phosphoric acid group differs, so the PH degree of solution and the ability of chelated mineral also differ.Therefore The degree for improving meat egg intestines gel differs.
As shown in Figure 1, it compared with phosphatic meat egg intestines are not added, is added after phosphate, the water conservation of meat egg intestines gel Property significantly increases (P<0.05) it is more secured, to illustrate that hydrone is combined with gel network.As sodium tripolyphosphate and sodium pyrophosphate add The increase of dosage, water-retaining property first rise and decline afterwards, and highest increases by 7% or so than blank group, and with the increase of calgon, Water-retaining property, which slightly rises, to be increased to 68% or so and then keeps stablizing.Sodium tripolyphosphate and sodium pyrophosphate are to water-retaining property as seen from the figure Influence be better than calgon.Sodium tripolyphosphate, calgon and sodium pyrophosphate additive amount be respectively 0.4%, 0.4%, 0.3% when, water-retaining property reaches maximum.
2.2 phosphate Orthogonal Experiment and Designs
Step：This this experiment is theoretical according to Central Composite Orthogonal Experiment and Design, selects L9(34) orthogonal arrage (table 11), to list Three kinds of phosphate that factorial experiments obtain concentration range progress best to meat egg intestines function and effect is orthogonal, finally determines compound It is phosphatic compounding than with most suitable additive amount.It is provided using the dosage of sanitary standard GB 2760-2014 according to food additives, Phosphatic maximum usage amount is no more than 0.5%, therefore the grouping of orthogonal test is mainly with the average molecular of the P elements of each substance On the basis of quality.It is leading indicator to select hardness, elasticity and water-retaining property, accounts for 50%, 30%, 20% respectively, calculates each The degree of membership of index obtains the comprehensive score of each testing program.
12 Orthogonal Experiment and Design of table
13 orthogonal test scenario outcomes of table are analyzed
14 orthogonal test variance analysis of table
On the basis of experiment of single factor, orthogonal is carried out to phosphate, with the hardness, elasticity and guarantor of meat egg intestines Aqueous that analysis indexes, experimental result is used as to be shown in Table 13, variance analysis is shown in Table 14.The results of analysis of variance can be seen that tripolyphosphate Sodium does not make significant difference to meat egg intestines quality characteristic.It can be obtained by range analysis, sodium pyrophosphate and calgon are to meat egg The quality characteristic of intestines has a significant impact, primary and secondary sequence with it is very poor identical, these three factors are big to meat egg intestines qualitative effects It is small to be followed successively by sodium pyrophosphate ＞ calgon ＞ sodium tripolyphosphates.This is with hereinbefore three kinds of phosphate to meat egg intestines texture and guarantor Aqueous influence result is almost the same.In orthogonal test table, the 4th group of A2B2C3With the 7th group of A3B3C2The synthesis of meat egg intestines is commented It is point higher, but be A according to the optimal case that range analysis obtains3B2C3.Therefore orthogonal verification is carried out on the basis of orthogonal arrage Experiment.
Embodiment 1
The production method of pig flesh flavor egg intestines 1, includes the following steps：
1) preparation of egg pulp
Fresh Egg is taken, egg surface is cleaned, with filter paper wiped clean, squeezes into and beats in pot, be with stir speed (S.S.) The egg-whisk of 800r/min beats 1min；In the filter screen upper berth multilayer gauze that mesh number is 30 mesh, the egg liquid beaten is passed through Filter screen filtration removes frenulum and bubble, set aside for use；
2) preparation method of halogen material juice：
A. the soy sauce including 3 parts, 4 parts of cooking wine, 0.6 part of illiciumverum, 0.5 part of Chinese prickly ash, 0.6 part of cassia bark, 0.3 are weighed The fennel, 0.4 rhizoma zingiberis, 0.2 part of cloves and 100 parts of water of part；
B. soy sauce, cooking wine, illiciumverum, Chinese prickly ash, cassia bark, fennel, rhizoma zingiberis and cloves are boiled into the water, then small fire infusion 1 It is cooled down after hour, it is halogen material water then to sieve with 100 mesh sieve the filtrate being obtained by filtration；
3) preparation of raw material
Weigh 75 parts egg pulp, 20 parts of pig back leg lean meat, 5 parts of plump and sturdy pork, 0.4 part of compounding phosphate (its In, 23.5% sodium tripolyphosphate, 49.2% calgon and 27.3% sodium pyrophosphate), 0.4 part of gelatin, 0..6 The monoglyceride, 2.5 parts of edible salt, 2 parts of white granulated sugar and 10 parts of halogen material juice of part, it is spare；
4) processing of pork
Pig back leg lean meat will be weighed and plump and sturdy pork is respectively put into meat grinder and rubs, pork will be twisted to without apparent particle, Expect that filling is sticky；Sticky pig back leg lean meat and sticky plump and sturdy pork are sufficiently mixed, monoglyceride mixing is added and places, obtains mixing meat Mud, it is spare；
4) it allocates, stir
Mixing muddy flesh, compounding phosphate, gelatin, edible salt and white granulated sugar are added in egg pulp；It stirs evenly, then uses Rotating speed is the abundant homogeneous 1min of 2800r/min homogenizers, obtains mixed material；
5) de-bubble
Static 30min in vacuum drying chamber of mixed material under the conditions of vacuum degree is -0.1MPa, removes in mixed material Bubble, in order to avoid influence product quality in process；
6) it records
Mixed material is poured into clean casing with sausage filler；The meat egg intestines irrigated, which are put into clear water, to be rinsed, and is removed The dirt in intestines body surface face；
7) boiling
Meat egg intestines are placed in digester and are heated, it is again 95 DEG C of heating in temperature that elder generation, which is 40 DEG C of preheating 30min in temperature, 50min；It gradually cools down, obtains egg intestines 1.
Embodiment 2
The production method of pig flesh flavor egg intestines 2, includes the following steps：
1) preparation of egg pulp
Fresh Egg is taken, egg surface is cleaned, with filter paper wiped clean, squeezes into and beats in pot, be with stir speed (S.S.) The egg-whisk of 800r/min beats 1min；In the filter screen upper berth multilayer gauze that mesh number is 30 mesh, the egg liquid beaten is passed through Filter screen filtration removes frenulum and bubble, set aside for use；
2) preparation method of halogen material juice：
A. the soy sauce including 3 parts, 4 parts of cooking wine, 0.6 part of illiciumverum, 0.5 part of Chinese prickly ash, 0.6 part of cassia bark, 0.3 are weighed The fennel, 0.4 rhizoma zingiberis, 0.2 part of cloves and 100 parts of water of part；
B. soy sauce, cooking wine, illiciumverum, Chinese prickly ash, cassia bark, fennel, rhizoma zingiberis and cloves are boiled into the water, then small fire infusion 1 It is cooled down after hour, it is halogen material water then to sieve with 100 mesh sieve the filtrate being obtained by filtration；
3) preparation of raw material
Weigh 80 parts egg pulp, 16 parts of pig back leg lean meat, 5 parts of plump and sturdy pork, 0.4 part of compounding phosphate (its In, 23.5% sodium tripolyphosphate, 49.2% calgon and 27.3% sodium pyrophosphate), 0.4 part of gelatin, 0.6 part Monoglyceride, 2.5 parts of edible salt, 2 parts of white granulated sugar and 10 parts of halogen material juice, it is spare；
4) processing of pork
Pig back leg lean meat will be weighed and plump and sturdy pork is respectively put into meat grinder and rubs, pork will be twisted to without apparent particle, Expect that filling is sticky；Sticky pig back leg lean meat and sticky plump and sturdy pork are sufficiently mixed, monoglyceride mixing is added and places, obtains mixing meat Mud, it is spare；
4) it allocates, stir
Mixing muddy flesh, compounding phosphate, gelatin, edible salt and white granulated sugar are added in egg pulp；It stirs evenly, then uses Rotating speed is the abundant homogeneous 1min of 2800r/min homogenizers, obtains mixed material；
5) de-bubble
Static 30min in vacuum drying chamber of mixed material under the conditions of vacuum degree is -0.1MPa, removes in mixed material Bubble, in order to avoid influence product quality in process；
6) it records
Mixed material is poured into clean casing with sausage filler；The meat egg intestines irrigated, which are put into clear water, to be rinsed, and is removed The dirt in intestines body surface face；
7) boiling
Meat egg intestines are placed in digester and are heated, it is again 95 DEG C of heating in temperature that elder generation, which is 40 DEG C of preheating 30min in temperature, 50min；It gradually cools down, obtains egg intestines 2.
Embodiment 3
1) preparation of egg pulp
Fresh Egg is taken, egg surface is cleaned, with filter paper wiped clean, squeezes into and beats in pot, be with stir speed (S.S.) The egg-whisk of 800r/min beats 1min；In the filter screen upper berth multilayer gauze that mesh number is 30 mesh, the egg liquid beaten is passed through Filter screen filtration removes frenulum and bubble, set aside for use；
2) preparation method of halogen material juice：
A. the soy sauce including 3 parts, 4 parts of cooking wine, 0.6 part of illiciumverum, 0.5 part of Chinese prickly ash, 0.6 part of cassia bark, 0.3 are weighed The fennel, 0.4 rhizoma zingiberis, 0.2 part of cloves and 100 parts of water of part；
B. soy sauce, cooking wine, illiciumverum, Chinese prickly ash, cassia bark, fennel, rhizoma zingiberis and cloves are boiled into the water, then small fire infusion 1 It is cooled down after~2 hours, it is halogen material water then to sieve with 100 mesh sieve the filtrate being obtained by filtration；
3) preparation of raw material
Weigh 75 parts egg pulp, 20 parts of pig back leg lean meat, 5 parts of plump and sturdy pork, 0.4 part of compounding phosphate (its In, 23.5% sodium tripolyphosphate, 49.2% calgon and 27.3% sodium pyrophosphate), 0.4 part of gelatin, 0.6 part Monoglyceride, 2.5 parts of edible salt, 2 parts of white granulated sugar and 15 parts of halogen material juice, it is spare；
4) processing of pork
Pig back leg lean meat will be weighed and plump and sturdy pork is respectively put into meat grinder and rubs, pork will be twisted to without apparent particle, Expect that filling is sticky；Sticky pig back leg lean meat and sticky plump and sturdy pork are sufficiently mixed, monoglyceride mixing is added and places, obtains mixing meat Mud, it is spare；
5) it allocates, stir
Mixing muddy flesh, compounding phosphate, gelatin, edible salt and white granulated sugar are added in egg pulp；It stirs evenly, then uses Rotating speed is the abundant homogeneous 1min of 2800r/min homogenizers, obtains mixed material；
6) de-bubble
Static 30min in vacuum drying chamber of mixed material under the conditions of vacuum degree is -0.1MPa, removes in mixed material Bubble, in order to avoid influence product quality in process；
7) it records
Mixed material is poured into clean casing with sausage filler；The meat egg intestines irrigated, which are put into clear water, to be rinsed, and is removed The dirt in intestines body surface face；
8) boiling
Meat egg intestines are placed in digester and are heated, it is again 95 DEG C of heating in temperature that elder generation, which is 40 DEG C of preheating 30min in temperature, 50min；It gradually cools down, obtains egg intestines 3.
Embodiment 4
The present embodiment and 1 preparation method of embodiment are essentially identical, the difference is that：
The preparation of raw material
Weigh 75 parts egg pulp, 20 parts of pig back leg lean meat, 5 parts of plump and sturdy pork, 0.4 part of compounding phosphate (its In, 25% sodium tripolyphosphate, 50% calgon and 25% sodium pyrophosphate), 0.4 part of gelatin, 0..6 parts of list Sweet fat, 2.5 parts of edible salt, 2 parts of white granulated sugar and 10 parts of halogen material juice.
Embodiment 5
The present embodiment and 1 preparation method of embodiment are essentially identical, the difference is that：
The preparation of raw material
Weigh 75 parts egg pulp, 20 parts of pig back leg lean meat, 5 parts of plump and sturdy pork, 0.3 part of compounding phosphate (its In, 20% sodium tripolyphosphate, 50% calgon and 30% sodium pyrophosphate), 0.4 part of gelatin, 0..6 parts of list Sweet fat, 2.5 parts of edible salt, 2 parts of white granulated sugar and 10 parts of halogen material juice.
Embodiment 6
The present embodiment and 1 preparation method of embodiment are essentially identical, the difference is that：
The preparation of raw material
Weigh 78 parts egg pulp, 25 parts of pig back leg lean meat, 8 parts of plump and sturdy pork, 0.5 part of compounding phosphate (its In, 23.5% sodium tripolyphosphate, 49.2% calgon and 27.3% sodium pyrophosphate), 0.6 part of gelatin, 0.6 part Monoglyceride, 1 part of edible salt, 2 parts of white granulated sugar and 12 parts of halogen material juice.
Embodiment 7
The present embodiment and 1 preparation method of embodiment are essentially identical, the difference is that：
The preparation of raw material
Weigh 72 parts egg pulp, 15 parts of pig back leg lean meat, 8 parts of plump and sturdy pork, 0.5 part of compounding phosphate (its In, 23.5% sodium tripolyphosphate, 49.2% calgon and 27.3% sodium pyrophosphate), 0.6 part of gelatin, 0.6 part Monoglyceride, 3 parts of edible salt, 3 parts of white granulated sugar and 20 parts of halogen material juice.
Embodiment 8
The present embodiment and 1 preparation method of embodiment are essentially identical, the difference is that：
The preparation of raw material
Weigh 70 parts egg pulp, 30 parts of pig back leg lean meat, 5 parts of plump and sturdy pork, 0.5 part of compounding phosphate (its In, 23.5% sodium tripolyphosphate, 49.2% calgon and 27.3% sodium pyrophosphate), 0.6 part of gelatin, 0.6 part Monoglyceride, 3 parts of edible salt, 3 parts of white granulated sugar and 20 parts of halogen material juice.
The pork Egg-sausage of Examples 1 to 8 is measured in accordance with the following methods
Testing index：
The texture analysis of pork Egg-sausage：
The casing of opening meat egg intestines gently, ensures the integrality of meat egg intestines.Meat egg intestines are cut into the cylinder of a height of 1cm Body is popped one's head in using P/0.5, parallel five measurement correlation texture parameter：Hardness, gumminess, chewiness, cohesion, elasticity, reply Property.Texture parameter is set as：Speed 5mm/s, speed 5mm/s after survey, in degree of testing the speed 1mm/s, compact model before surveying：Compression sample To the 50% of former height, residence time 5s, data acquisition rate 200pps, compressing force 5g.
The water-retaining property of pork Egg-sausage is tested：
Make it be in coniform twice filter paper doubling, is placed in spare in 50mL conical centrifuge tubes；Meat egg intestines obtained are extensive It is multiple to room temperature, meat egg intestines it is crosscutting at 1cm after, then accurately weigh 5g or so using sampler, be denoted as m 1；It is put into centrifuge tube Filter paper in, by centrifuge tube trim and number, centrifuged in centrifuge, the rotating speed of centrifuge is 5000r/min, and centrifugation time is 5mim.The sample inside filter paper is taken out after centrifugation, is weighed again, is denoted as m2。
Specific retention calculation formula is as follows：
In formula：M 1 is the quality of gel before centrifugation, g；M 2 is the quality of gel after centrifugation, g.
Sensory evaluation standard：
15 sense organ evaluating meter of table
Test result analysis is as follows：
Table 16
From in table 14：The texture water-retaining property of embodiment 1,4,5 is higher, their difference essentially consists in phosphatic match Than difference, embodiment 1 matches (wherein, 23.5% sodium tripolyphosphate, 49.2% calgon and 27.3% in phosphate Sodium pyrophosphate) under the conditions of meat egg intestines Gelatin Quality it is best, while its sensory evaluation scores also highest.Meat egg intestines with this condition Uniform texture, high resilience, mouthfeel uniform and smooth, halogen are aromatic strongly fragrant.
The main distinction of embodiment 2,3 is that the additive amount of halogen material is different, and halogen material additive amount influences the texture characteristic of meat egg intestines, Halogen material is more, then the consistency and elasticity of meat egg intestines is lower, and the gelation of meat egg intestines is deteriorated, and water-retaining property is lower, because of meat egg intestines Gel network structure do not absorb excessive moisture；But the increase of halogen material can assign the strong halogen fragrance of meat egg intestines.
Embodiment 6,7,8 be under identical phosphate adding quantity, different egg liquids, pig back leg lean meat, plump and sturdy pork and Halogen material matches.Embodiment 7,8 20 parts of halogen material additive amounts, the water-retaining property and hardness elasticity chewiness of meat egg intestines are remarkably decreased, because It is the primary factor for influencing Gelatin Quality for halogen material additive amount.Although halogen material assigns its strong fragrance, its Gelatin Quality It is poor, cause sensory evaluation scores totally relatively low.
Comprehensive texture experiment, water retention test and sensory evaluation scores experiment, the meat egg intestines quality that patent technique of the present invention makes, Section is smooth, and rich in gloss, resilient enough, rich in chewy texture, halogen is aromatic strongly fragrant.
Other unspecified parts are the prior art.Although above-described embodiment is made that the present invention and retouches in detail State, but it is only a part of the embodiment of the present invention, rather than whole embodiments, people can also according to the present embodiment without Other embodiment is obtained under the premise of creativeness, these embodiments belong to the scope of the present invention.

Claims (10)

1. a kind of pig flesh flavor egg intestines, it is characterised in that：It includes 70~80 parts that the raw material of the egg intestines is counted by ratio of weight and the number of copies Egg pulp, 15~30 parts of pig back leg lean meat, 5~10 parts of plump and sturdy pork, 0.1~1 part of compounding phosphate, 0.1~1 part Gelatin, 0.1~1 part of monoglyceride, 1~3 part of edible salt, 1~3 part of white granulated sugar and 10~20 parts of halogen material juice.
2. pig flesh flavor egg intestines according to claim 1, it is characterised in that：The raw material of the egg intestines counts packet by ratio of weight and the number of copies Include 72~78 parts egg pulp, 15~25 parts of pig back leg lean meat, 5~8 parts of plump and sturdy pork, 0.1~0.5 part of compounding phosphoric acid Salt, 0.1~0.6 part of gelatin, 0.1~0.6 part of monoglyceride, 1~3 part of edible salt, 1~3 part of white granulated sugar and 10~15 The halogen material juice of part.
3. pig flesh flavor egg intestines according to claim 2, it is characterised in that：The raw material of the egg intestines counts packet by ratio of weight and the number of copies Include 75 parts egg pulp, 20 parts of pig back leg lean meat, 5 parts of plump and sturdy pork, 0.4 part of compounding phosphate, 0.4 part of gelatin, 0.6 part of monoglyceride, 2.5 parts of edible salt, 2 parts of white granulated sugar and 10 parts of halogen material juice.
4. according to claims 1 or 2 or the 3 pig flesh flavor egg intestines, it is characterised in that：The compounding phosphate is by following quality The group of percentage is grouped as：20~25% sodium tripolyphosphate, 45~50% calgon and 25~30% pyrophosphoric acid Sodium.
5. pig flesh flavor egg intestines according to claim 4, it is characterised in that：The compounding phosphate is by following mass percent Group be grouped as：23.5% sodium tripolyphosphate, 49.2% calgon and 27.3% sodium pyrophosphate.
6. according to claims 1 or 2 or the 3 pig flesh flavor egg intestines, it is characterised in that：The halogen material juice is by ratio of weight and the number of copies Meter include 2~4 parts of soy sauce, 3~5 parts of cooking wine, 0.1~1 part of illiciumverum, 0.1~1 part of Chinese prickly ash, 0.5~1 part of cassia bark, 0.1~0.5 part of fennel, 0.1~1 part of rhizoma zingiberis, 0.1~0.5 part of cloves and 80~100 parts of water.
7. the production method of pig flesh flavor egg intestines described in a kind of claim 1, it is characterised in that：Include the following steps：
1) preparation of egg pulp
Fresh Egg is taken, egg surface is cleaned, with filter paper wiped clean, squeezes into and beats in pot, is beaten with egg-whisk uniform； Filter screen upper berth multilayer gauze removes frenulum and bubble, set aside for use by the egg liquid beaten by filter screen filtration；
2) preparation of raw material
Weigh by ratio of weight and the number of copies 70~80 parts egg pulp, 20~30 parts of pig back leg lean meat, 5~10 parts of plump and sturdy pork, 0.1~1 part of compounding phosphate, 0.1~1 part of gelatin, 0.1~1 part of monoglyceride, 1~3 part of edible salt, 1~3 part White granulated sugar and 10~20 parts of halogen material juice, it is spare；
3) processing of pork
Pig back leg lean meat will be weighed and plump and sturdy pork is respectively put into meat grinder and rubs, pork is twisted to without apparent particle, expects filling It is sticky；Sticky pig back leg lean meat and sticky plump and sturdy pork are sufficiently mixed, monoglyceride mixing is added and places, obtains mixing muddy flesh, It is spare；
4) it allocates, stir
Mixing muddy flesh, compounding phosphate, gelatin, edible salt, white granulated sugar and halogen material juice are added in egg pulp；It stirs evenly, so It is mixed well afterwards with homogenizer, obtains mixed material；
5) de-bubble
Mixed material is static in the vacuum drying chamber under vacuum degree condition, removes the bubble in mixed material, in order to avoid processing Product quality is influenced in the process；
6) it records
Mixed material is poured into clean casing with sausage filler；The meat egg intestines irrigated, which are put into clear water, to be rinsed, and intestines body is removed The dirt on surface；
7) boiling
Meat egg intestines are placed in digester and are heated, first temperature be 35~45 DEG C preheating 25~35min, then temperature be 90~ 100 DEG C of 40~60min of heating；Last Slow cooling obtains egg intestines.
8. the production method of pig flesh flavor egg intestines according to claim 7, it is characterised in that：In the step 1), egg-whisk Stir speed (S.S.) is 700~1200r/min, and mixing time is 0.5~2min；
The mesh number of filter screen is 20~40 mesh.
9. the production method of pig flesh flavor egg intestines according to claim 7, it is characterised in that：In the step 2), halogen material juice Preparation method：
A. by ratio of weight and the number of copies meter weigh the soy sauce including 2~4 parts, 3~5 parts of cooking wine, 0.1~1 part of illiciumverum, 0.1~1 part Chinese prickly ash, 0.5~1 part of cassia bark, 0.1~0.5 part of fennel, 0.1~1 part of rhizoma zingiberis, 0.1~0.5 part of cloves and 80~ 100 parts of water；
B. soy sauce, cooking wine, illiciumverum, Chinese prickly ash, cassia bark, fennel, rhizoma zingiberis and cloves are boiled into the water, and then small fire infusion 1~2 is small When after cooled down, it is halogen material water then to cross the obtained filtrate of 30~100 mesh screens.
10. the production method of pig flesh flavor egg intestines according to claim 7, it is characterised in that：Still further, the step 4) in, homogenizer rotating speed is 2800~3200r/min, and homogenizing time is 1~2min；
In the step 5), the vacuum degree of vacuum drying chamber is -0.1MPa, and quiescent time is 20~40min；
In the step 6), preheating temperature is 40 DEG C, preheating time 30min；
Heating temperature is 95 DEG C, heating time 50min.
CN201810116353.6A 2018-02-06 2018-02-06 Pig flesh flavor egg intestines and preparation method thereof Pending CN108523019A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109393345A (en) * 2018-12-14 2019-03-01 成都大学 A kind of instant compound protein meat egg is dry and its processing method
CN110663894A (en) * 2019-09-28 2020-01-10 华中农业大学 Marinated egg sausage product and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489664A (en) * 2014-12-10 2015-04-08 山东和利农业发展有限公司 Shrimp meat-egg sausage and processing method thereof
CN106071988A (en) * 2016-06-13 2016-11-09 四川大学 A kind of fragile preserred egg intestinal and preparation method thereof
CN106333278A (en) * 2016-09-19 2017-01-18 广西大学 Fruit and vegetable compound fish sausage

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489664A (en) * 2014-12-10 2015-04-08 山东和利农业发展有限公司 Shrimp meat-egg sausage and processing method thereof
CN106071988A (en) * 2016-06-13 2016-11-09 四川大学 A kind of fragile preserred egg intestinal and preparation method thereof
CN106333278A (en) * 2016-09-19 2017-01-18 广西大学 Fruit and vegetable compound fish sausage

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109393345A (en) * 2018-12-14 2019-03-01 成都大学 A kind of instant compound protein meat egg is dry and its processing method
CN110663894A (en) * 2019-09-28 2020-01-10 华中农业大学 Marinated egg sausage product and preparation method thereof

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Application publication date: 20180914