CN108835538A - 一种无亚硝酸盐香肠及其制备方法 - Google Patents
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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Abstract
本发明公开了一种无亚硝酸盐香肠及其制备方法,由以下重量份的原料制成:五花肉400‑600份、鸡肉200‑300份、大豆蛋白150‑315份、食盐6‑12.15份、味精6‑12.15份、鸡精6‑12.15份、白砂糖6‑12.15份、五香粉0.75‑1.82份、卡拉胶1.125‑24.3份、海藻酸钠7.5‑18份、异抗坏血酸0.075‑0.12份、三聚磷酸盐0.375‑1.2份、葡萄糖内酯1.5‑3.0份、亚硝酸盐替代品0.75‑1.94份。制备方法:选料、绞肉、亚硝酸盐替代品的制备、香肠馅料的制备、灌肠、蒸煮、冷却和包装。本发明将天然药食同源资源和微生物中提取物制备成亚硝酸盐替代品,并利用该替代品制备香肠。本发明制得的香肠不仅与现有技术中用亚硝酸钠制备的香肠具有类似的感官品质,而且还避免了亚硝酸钠带来的危害,属于美味又健康的食品,符合目前消费者对类似产品的需求,适合工业化生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种无亚硝酸盐香肠及其制备方法。
背景技术
我国肉类产品量大、市场大,肉类产量已超过8700万吨,占全世界的29%,消费结构鲜肉多、冷鲜肉少、肉制品少,肉制品产量占20%左右。在国内外生产的肉制品中,为了改善肉制品的色泽和组织结构,抑制微生物的生长以及抗氧化等性质,长期以来一直添加亚硝酸盐。研究表明,亚硝酸盐与肉制品中的胺类反应生成亚硝胺,食用后存在潜在的致癌作用。目前世界上许多国家都呼吁严格控制亚硝酸盐的使用量,积极进行亚硝酸盐替代品的研究开发。
我国对亚硝酸盐的添加量要求肉制品成品中亚硝酸含量≤30mg/kg。我国肉制品产量大约1740万吨,按照现在肉制品的制作工艺,仍需消耗大量的亚硝酸盐。而随着经济的发展和人民健康意识的增强,对无硝肉制品的关注会越来越多,开展亚硝酸盐的替代品的研究开发,既能够降低亚硝酸盐在肉制品中的残留,又能够强化肉制品营养和感官品质,将成为肉品行业研究的重要领域。
发明内容
本发明的目的在于克服上述问题,提供一种原料易得、制备方法简单、安全健康,无亚硝酸盐香肠及其制备方法。
为实现上述目的,本发明所采用的技术方案具体如下:
一种无亚硝酸盐香肠,由以下重量份的原料制成:五花肉400-600份、鸡肉200-300份、大豆蛋白150-315份、食盐6-12.15份、味精6-12.15份、鸡精6-12.15份、白砂糖6-12.15份、五香粉0. 75-1.82 份、卡拉胶1.125-24.3份、海藻酸钠7.5-18份、异抗坏血酸0.075-0.12份、三聚磷酸盐0.375-1.2份、葡萄糖内酯1.5-3.0份、亚硝酸盐替代品0.75-1.94份。
优选的,所述无亚硝酸盐香肠由以下重量份的原料制成:五花肉500份、鸡肉250份、大豆蛋白150份、食盐6.5份、味精6.5份、鸡精6.5份、白砂糖6.5份、五香粉0.975 份、卡拉胶13份、海藻酸钠9.75份、异抗坏血酸钠0.13 份、三聚磷酸盐0.65 份、葡萄糖内酯1.625份、亚硝酸盐替代品1.04 份。
优选的,所述亚硝酸盐替代品由茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲按重量比为8:2.5:2:2:1.5混合制备而成。
上述无亚硝酸盐香肠的制备方法,包括以下步骤:
(1)选料:挑选瘦肉比率为60%~85%的五花肉,去除猪皮,切成小块,将鸡胸肉,切成小块,备用;
(2)绞肉:取步骤(1)所得五花肉和鸡胸肉,混合均匀,用绞肉机绞碎,得混合肉馅,备用;
(3)亚硝酸盐替代品的制备:按比例取茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲,混合均匀,得亚硝酸盐替代品;
(4)香肠馅料的制备:在步骤(2)所得混合肉馅中,按比例加入大豆蛋白、食盐、味精、鸡精、白砂糖、五香粉、异抗坏血酸钠、三聚磷酸盐、葡萄糖内酯和步骤(3)所得亚硝酸盐替代品,混合均匀,得混合物料;用50℃纯净水将卡拉胶和海藻酸钠溶解,混匀,倒入混合物料中,搅拌均匀后置于斩拌机中斩拌,得香肠馅料;
(5)灌肠:将步骤(4)所得香肠馅料脱气后立即进行灌肠,根据需要截取合适的香肠长度;
(6)蒸煮:将步骤(5)所得灌好的香肠煮熟;
(7)冷却、包装:将步骤(6)所得香肠,冷却、包装,即得成品。
优选的,步骤(2)中所述五花肉与鸡胸肉得重量比为2:1。
优选的,步骤(3)中所述茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲的重量比为8:2.5:2:2:1.5。
优选的,步骤(4)中卡拉胶和海藻酸钠的总重量与水的重量比为1:1;斩拌时间为15~25 min。
优选的,步骤(6)中所述煮熟条件为:于80℃~85℃热水中煮制25 min~30min。
本发明的有益效果是:
本发明将天然药食同源资源和微生物中提取物制备成亚硝酸盐替代品,亚硝酸盐替代品中所有组分不仅无任何毒副作用,而且还具有抗氧化、提高免疫力、预防衰老、降低胆固醇、降血脂和预防癌症等功效,并利用该替代品制备香肠。通过本发明制备方法制备的无亚硝酸盐香肠在感官品质(如硬度、内聚性、弹性、胶粘性和咀嚼性)略优于0.01%亚硝酸钠添加量的香肠,其抗氧化性与0.01%亚硝酸钠添加量的香肠接近。本发明制得的香肠不仅与现有技术中用亚硝酸钠制备的香肠具有类似的感官品质,而且还避免了亚硝酸钠带来的危害,属于美味又健康的食品,符合目前消费者对类似产品的需求,适合工业化生产。
具体实施方式
下面通过具体实施例对本发明作进一步说明。
实施例1
一种无亚硝酸盐香肠,由以下重量份的原料制成:五花肉400份、鸡肉200份、大豆蛋白150份、食盐6份、味精6份、鸡精6份、白砂糖6份、五香粉0.75 份、卡拉胶1.125份、海藻酸钠7.5份、异抗坏血酸0.075份、三聚磷酸盐0.375份、葡萄糖内酯1.5份、亚硝酸盐替代品0.75份,所述亚硝酸盐替代品由茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲按重量比为8:2.5:2:2:1.5混合制备而成。
上述无亚硝酸盐香肠的制备方法,包括以下步骤:
(1)选料:挑选瘦肉比率为60%~85%的五花肉,去除猪皮,切成小块,将鸡胸肉,切成小块,备用;
(2)绞肉:按2:1的重量比取步骤(1)所得五花肉和鸡胸肉,混合均匀,用绞肉机绞碎,得混合肉馅,备用;
(3)亚硝酸盐替代品的制备:按8:2.5:2:2:1.5的重量比取茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲,混合均匀,得亚硝酸盐替代品;
(4)香肠馅料的制备:在步骤(2)所得混合肉馅中,按比例加入大豆蛋白、食盐、味精、鸡精、白砂糖、五香粉、异抗坏血酸钠、三聚磷酸盐、葡萄糖内酯和步骤(3)所得亚硝酸盐替代品,混合均匀,得混合物料;用50℃纯净水将卡拉胶和海藻酸钠溶解,其中,卡拉胶和海藻酸钠的总重量与水的重量比为1:1,混匀,倒入混合物料中,搅拌均匀后置于斩拌机中斩拌15min,得香肠馅料;
(5)灌肠:将步骤(4)所得香肠馅料脱气后立即进行灌肠,根据需要截取合适的香肠长度;
(6)蒸煮:将步骤(5)所得灌好的香肠于80℃热水中煮制30min;
(7)冷却、包装:将步骤(6)所得香肠,冷却、包装,即得成品。
实施例2
一种无亚硝酸盐香肠,由以下重量份的原料制成:五花肉500份、鸡肉250份、大豆蛋白150份、食盐6.5份、味精6.5份、鸡精6.5份、白砂糖6.5份、五香粉0.975 份、卡拉胶13份、海藻酸钠9.75份、异抗坏血酸钠0.13 份、三聚磷酸盐0.65 份、葡萄糖内酯1.625 份、亚硝酸盐替代品1.04 份,所述亚硝酸盐替代品由茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲按重量比为8:2.5:2:2:1.5混合制备而成。
上述无亚硝酸盐香肠的制备方法,包括以下步骤:
(1)选料:挑选瘦肉比率为60%~85%的五花肉,去除猪皮,切成小块,将鸡胸肉,切成小块,备用;
(2)绞肉:按2:1的重量比取步骤(1)所得五花肉和鸡胸肉,混合均匀,用绞肉机绞碎,得混合肉馅,备用;
(3)亚硝酸盐替代品的制备:按8:2.5:2:2:1.5的重量比取茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲,混合均匀,得亚硝酸盐替代品;
(4)香肠馅料的制备:在步骤(2)所得混合肉馅中,按比例加入大豆蛋白、食盐、味精、鸡精、白砂糖、五香粉、异抗坏血酸钠、三聚磷酸盐、葡萄糖内酯和步骤(3)所得亚硝酸盐替代品,混合均匀,得混合物料;用50℃纯净水将卡拉胶和海藻酸钠溶解,其中,卡拉胶和海藻酸钠的总重量与水的重量比为1:1,混匀,倒入混合物料中,搅拌均匀后置于斩拌机中斩拌20min,得香肠馅料;
(5)灌肠:将步骤(4)所得香肠馅料脱气后立即进行灌肠,根据需要截取合适的香肠长度;
(6)蒸煮:将步骤(5)所得灌好的香肠于82℃热水中煮制28min;
(7)冷却、包装:将步骤(6)所得香肠,冷却、包装,即得成品。
实施例3
一种无亚硝酸盐香肠,由以下重量份的原料制成:五花肉600份、鸡肉300份、大豆蛋白315份、食盐12.15份、味精12.15份、鸡精12.15份、白砂糖12.15份、五香粉1.82 份、卡拉胶24.3份、海藻酸钠18份、异抗坏血酸0.12份、三聚磷酸盐1.2份、葡萄糖内酯3.0份、亚硝酸盐替代品1.94份,所述亚硝酸盐替代品由茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲按重量比为8:2.5:2:2:1.5混合制备而成。
上述无亚硝酸盐香肠的制备方法,包括以下步骤:
(1)选料:挑选瘦肉比率为60%~85%的五花肉,去除猪皮,切成小块,将鸡胸肉,切成小块,备用;
(2)绞肉:按2:1的重量比取步骤(1)所得五花肉和鸡胸肉,混合均匀,用绞肉机绞碎,得混合肉馅,备用;
(3)亚硝酸盐替代品的制备:按8:2.5:2:2:1.5的重量比取茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲,混合均匀,得亚硝酸盐替代品;
(4)香肠馅料的制备:在步骤(2)所得混合肉馅中,按比例加入大豆蛋白、食盐、味精、鸡精、白砂糖、五香粉、异抗坏血酸钠、三聚磷酸盐、葡萄糖内酯和步骤(3)所得亚硝酸盐替代品,混合均匀,得混合物料;用50℃纯净水将卡拉胶和海藻酸钠溶解,其中,卡拉胶和海藻酸钠的总重量与水的重量比为1:1,混匀,倒入混合物料中,搅拌均匀后置于斩拌机中斩拌25min,得香肠馅料;
(5)灌肠:将步骤(4)所得香肠馅料脱气后立即进行灌肠,根据需要截取合适的香肠长度;
(6)蒸煮:将步骤(5)所得灌好的香肠于85℃热水中煮制25 min;
(7)冷却、包装:将步骤(6)所得香肠,冷却、包装,即得成品。
实施例4
采用质构仪(TMS-Pro)对0.01%亚硝酸钠添加量的香肠和上述实施例1-3制备的无亚硝酸盐香肠进行测定,采用参数如下:球型探头(Φ12.7mm)测试前速度60mm/min,压缩率70%,起点感应力1.0N。
表1 香肠质构仪分析对比结果
由表1结果可知,通过本发明制备方法制备的无亚硝酸盐香肠在感官品质(如硬度、内聚性、弹性、胶粘性和咀嚼性)略优于0.01%亚硝酸钠添加量的香肠。
实施例4
采用Schaal耐热实验,对0.01%亚硝酸钠添加量的香肠和上述实施例1-3制备的无亚硝酸盐香肠进行测定,将香肠置于65℃下,分别间隔一定时间测定样品过氧化值的变化,具体数据如表2所示。
表2 香肠的过氧化值变化
由表2结果可知,通过本发明制备方法制备的无亚硝酸盐香肠的抗氧化性与0.01%亚硝酸钠添加量的香肠接近。
Claims (8)
1. 一种无亚硝酸盐香肠,其特征在于,由以下重量份的原料制成:五花肉400-600份、鸡肉200-300份、大豆蛋白150-315份、食盐6-12.15份、味精6-12.15份、鸡精6-12.15份、白砂糖6-12.15份、五香粉0. 75-1.82 份、卡拉胶1.125-24.3份、海藻酸钠7.5-18份、异抗坏血酸0.075-0.12份、三聚磷酸盐0.375-1.2份、葡萄糖内酯1.5-3.0份、亚硝酸盐替代品0.75-1.94份。
2. 根据权利要求1所述无亚硝酸盐香肠,其特征在于,由以下重量份的原料制成:五花肉500份、鸡肉250份、大豆蛋白150份、食盐6.5份、味精6.5份、鸡精6.5份、白砂糖6.5份、五香粉0.975 份、卡拉胶13份、海藻酸钠9.75份、异抗坏血酸钠0.13 份、三聚磷酸盐0.65 份、葡萄糖内酯1.625 份、亚硝酸盐替代品1.04 份。
3.根据权利要求1或2所述无亚硝酸盐香肠,其特征在于,所述亚硝酸盐替代品由茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲按重量比为8:2.5:2:2:1.5混合制备而成。
4.制备权利要求1或2所述无亚硝酸盐香肠的方法,其特征在于,包括以下步骤:
(1)选料:挑选五花肉,去除猪皮,切成小块,将鸡胸肉,切成小块,备用;
(2)绞肉:取步骤(1)所得五花肉和鸡胸肉,混合均匀,绞碎,得混合肉馅,备用;
(3)亚硝酸盐替代品的制备:按比例取茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲,混合均匀,得亚硝酸盐替代品;
(4)香肠馅料的制备:在步骤(2)所得混合肉馅中,按比例加入大豆蛋白、食盐、味精、鸡精、白砂糖、五香粉、异抗坏血酸钠、三聚磷酸盐、葡萄糖内酯和步骤(3)所得亚硝酸盐替代品,混合均匀,得混合物料;用50℃纯净水将卡拉胶和海藻酸钠溶解,混匀,倒入混合物料中,搅拌均匀后斩拌,得香肠馅料;
(5)灌肠:将步骤(4)所得香肠馅料脱气后灌肠,截断;
(6)蒸煮:将步骤(5)所得灌好的香肠煮熟;
(7)冷却、包装:将步骤(6)所得香肠,冷却、包装,即得成品。
5.根据权利要求4所述无亚硝酸盐香肠的制备方法,其特征在于,步骤(2)中所述五花肉与鸡胸肉得重量比为2:1。
6.根据权利要求4所述无亚硝酸盐香肠的制备方法,其特征在于,步骤(3)中所述茶多酚、葡萄籽提取物、番茄红素、维生素E和红曲的重量比为8:2.5:2:2:1.5。
7. 根据权利要求4所述无亚硝酸盐香肠的制备方法,其特征在于,步骤(4)中卡拉胶和海藻酸钠的总重量与水的重量比为1:1;斩拌时间为15~25 min。
8. 根据权利要求4所述无亚硝酸盐香肠的制备方法,其特征在于,步骤(6)中所述煮熟条件为:于80℃~85℃热水中煮制25 min~30min。
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CN111820379A (zh) * | 2020-07-22 | 2020-10-27 | 合肥工业大学 | 一种萨拉米香肠及加工工艺 |
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