CN108936363A - A kind of frankfurter and its processing method of blueberry flavor - Google Patents
A kind of frankfurter and its processing method of blueberry flavor Download PDFInfo
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- CN108936363A CN108936363A CN201810812622.2A CN201810812622A CN108936363A CN 108936363 A CN108936363 A CN 108936363A CN 201810812622 A CN201810812622 A CN 201810812622A CN 108936363 A CN108936363 A CN 108936363A
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- blueberry
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- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical group [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
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- 238000007254 oxidation reaction Methods 0.000 abstract description 10
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 15
- 238000000855 fermentation Methods 0.000 description 11
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 8
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- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 description 2
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- 239000012153 distilled water Substances 0.000 description 2
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
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- KVJHGPAAOUGYJX-UHFFFAOYSA-N 1,1,3,3-tetraethoxypropane Chemical compound CCOC(OCC)CC(OCC)OCC KVJHGPAAOUGYJX-UHFFFAOYSA-N 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- SAQIIXUDKZKSPO-UHFFFAOYSA-N butan-1-ol;pyridine Chemical compound CCCCO.C1=CC=NC=C1 SAQIIXUDKZKSPO-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- 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 belongs to food processing fields, disclose a kind of frankfurter of blueberry flavor, using pig tenterloin and pig back fat as primary raw material, it cuts and mixes with ingredient and blueberry juice after rubbing, it is filling to check card, drying, boiling are passed sequentially through, is obtained after being vacuum-packed after being cooled to room temperature；The ingredient is salt, phosphate, white granulated sugar, starch, white pepper powder, cardamom powder, ground nutmeg, coriandrum powder.The invention also discloses the processing methods of the frankfurter of blueberry flavor.The frankfurter taste flavor of blueberry flavor of the present invention is all good, and fat oxidation degree is low, can slow down the rotten of sausage, extend the storage phase of sausage.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of frankfurter of blueberry flavor and its processing side
Method.
Background technique
Nowadays people are more likely to convenient efficiently ready-to-eat food, and frankfurter is due to its palatability and convenience
Property becomes most popular one of processing meat product.Frankfurter be using fresh meat as raw material, through Minced Steak, cut mix after by day
One kind emulsified meat product made of right beaters' skin or Collagent casing for sausages are recorded.
As the improvement of people's living standards, other than requiring sausage based article nutrient health, to the wind of intestines based article
Taste requires also to be gradually increased, and the mouthfeel of existing emulsion sausage and color are single, and storage phase is also shorter, so having different wind
Taste sausage goods come into being.
Summary of the invention
The purpose of the present invention is to provide a kind of frankfurters of blueberry flavor, both sausage can be made to have blueberry hair
The original flavor of ferment fruit juice, while sausage mouthfeel and color are improved, preferable sensory effects are obtained, and sausage can be slowed down
The fatty oxidation in storage, extends the storage time of sausage.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of frankfurter of blueberry flavor, using griskin and pig back fat as primary raw material, same ingredient after rubbing
And blueberry juice is cut and is mixed, and it is filling to check card, drying, boiling are passed sequentially through, is obtained after being vacuum-packed after being cooled to room temperature.
The ingredient is salt, phosphate, white granulated sugar, converted starch, white pepper powder, cardamom powder, ground nutmeg, Hu
Sui powder.
The frankfurter of blueberry flavor of the present invention is to be prepared from the following raw materials in parts by weight: pig tenterloin
It is 50-55 parts of meat, 25-30 parts of pig back fat, 2-6 parts of blueberry juice, 16-20 parts of ice water, 1-3 parts of salt, 0.2-0.3 parts of phosphate, white
0.4-0.6 parts of granulated sugar, 1 part of converted starch, 0.1-0.3 parts of white pepper powder, 0.04-0.06 parts of cardamom powder, ground nutmeg 0.1-
0.2 part, 0.02-0.03 parts of coriandrum powder.
Preferably, the frankfurter of the blueberry flavor is to be prepared from the following raw materials in parts by weight: pig tenterloin
It is 50-55 parts of meat, 25-30 parts of pig back fat, 4-6 parts of blueberry juice, 16-20 parts of ice water, 1-3 parts of salt, 0.2-0.3 parts of phosphate, white
0.4-0.6 parts of granulated sugar, 1 part of converted starch, 0.1-0.3 parts of white pepper powder, 0.04-0.06 parts of cardamom powder, ground nutmeg 0.1-
0.2 part, 0.02-0.03 parts of coriandrum powder.
The blueberry juice contains 1.8 ± 0.02GAEmg/ml total phenol, 2.7 ± 0.75mgACY/ml anthocyanidin, and pH is
3.5, sugar content 7%.Blueberry juice is the blueberry juice that blueberry is obtained by saccharomycete, acetic acid bacteria and lactobacillus mixed fermentation.Specifically
Fermentation process are as follows: blueberry extracting solution: blueberry juicing after use filtered through gauze, obtain blueberry extracting solution；Sterilization: blueberry extracting solution warp
95 DEG C of sterilization 15min are inoculated with as fermentation substrate；Aseptically blueberry extracting solution is added in sterilized fermentation altar, is added
The white sugar for entering 7% carries out inoculation fermentation using saccharomycete, acetic acid bacteria, lactic acid bacteria；Purification by filtration: after fermentation, centrifugation obtains
To blueberry juice.
The phosphate is tripolyphosphate, preferably sodium tripolyphosphate.
The converted starch is that modified potato starch can using modified potato starch compared to common starch
The water-retaining property for preferably improving sausage, increases its caking property, increases the mouthfeel of meat products exquisiteness.
It is a further object to provide the processing methods of the frankfurter of the blueberry flavor, including with
Lower step:
Step (1), feedstock processing: the griskin after fresh or defrosting is chosen；Pig back fat is put into -20 DEG C of freezers
Freeze 1-1.5h；
Step (2), Minced Steak: the pig back fat after griskin, freezing is used into meat grinder process respectively；
Step (3) is cut and mixed: griskin low speed by process is dry to cut 20-30s, adds salt, phosphate, white sand
Sugar, converted starch, cut mix 1-1.5min at a high speed, rest 1.5min-2min；Add pig back fat by process, white pepper powder,
Cardamom powder, ground nutmeg, coriandrum powder, blueberry juice, the ice water for accounting for ice water total amount 18-20%, cut mix 1-1.5min at a high speed；Finally
Remaining ice water is added, cuts mix 3min at a high speed, makes 8-12 DEG C of meat gruel final temperature, keeps the emulsification property of sausage, increases fragrant
The water conservation Oil keeping of intestines；
Step (4), bowel lavage: meat gruel carries out bowel lavage with casing in vacuum sausage filler；
Step (5) is checked card: the every segment length of sausage made from step (4) chooses 8-10cm, is checked card with punched-card machine；
Step (6), drying: the sausage after checking card is in 50-55 DEG C of temperature, the Fumigator of relative humidity 50-55%
Carry out drying 10-15min；
Step (7), boiling: by the sausage of drying, boiling 30-35min, central temperature reach 72-73 in 80-82 DEG C of steam
℃；
Step (8), cooling: under the cold shower or in water, product temperature is cooled to 15-20 DEG C of central temperature.
Step (9), packaging: sausage after cooling is packed into vacuum packaging bag, vacuum packaging, 4 DEG C of storages.
In step (1), griskin of the griskin for no extravasated blood, without soft or hard bone, foreign.In the pig
The temperature of fillet is controlled at -2 ± 0.5 DEG C.
In step (2), hole the board diameter 3mm or 6mm of the meat grinder.
In step (3), it is 1500-2000rpm, preferably 1500rpm that the low speed, which cuts the revolving speed mixed,；The high speed
Cutting the revolving speed mixed is 3000-3500rpm, preferably 3000rpm.First low speed is dry to cut pig tenterloin, so that flesh ball egg in lean tissue
White and actin sufficiently extracts, and increases the viscosity of meat gruel.Rest 1.5min-2min after mixing is cut at a high speed for the first time, so that low temperature
Closed reticular structure is formed inside meat products and salting-in-protein is precipitated, and increases the water-retaining property of sausage.It is laggard to add blueberry juice
Row is cut at a high speed mixes for the second time, salt and white granulated sugar is uniformly dispersed in meat gruel with cutting the process of mixing, so that salinity mentions
Height is conducive to salting-in-protein precipitation, increases the texture of sausage.
Wherein, temperature < 12 DEG C when mixing are cut at a high speed after blueberry juice being added.
In step (4), the casing is that specification is 20 or the natural sheep casing or Collagent casing for sausages of 22mm.
Beneficial effects of the present invention:
Frankfurter and blueberry juice are combined together obtained novel emulsion intestines product by the present invention, for the indigo plant of addition
Certain kind of berries juice, the present invention first pass through drying, again boiling, and finally cooling method remains the original flavor of blueberry juice, and effective use is blue
The aromatic substances such as alcohols, ketone, alkanes, acids after certain kind of berries fermentation, so that sausage has special blueberry taste, hence it is evident that
It is different from the traditional sausage that blueberry juice is not added.Simultaneously as the antioxidant such as blueberry phenols rich in, anthocyan,
By controlling the additional amount of blueberry juice, can significantly inhibit in sausage compared to traditional frankfurter due to fat oxidation
The quality problems such as the rotten of bring meat, peculiar smell, are able to extend the storage phase of sausage.And certainly due to the fruit juice after blueberry fermentation
The color of band, can be uniformly dispersed in meat gruel by cutting to mix, and can be improved the a* of sausage after boiling, dramatically increase sausage color
Plumpness, and it can be always maintained in storage the color of sausage, cause the desire to buy of consumer.
Detailed description of the invention
Fig. 1 is the comparison of the sausage pH of different disposal group.
Fig. 2 is variation of the different disposal group sausage a* value with storage time.
Fig. 3 is the radar map of each sensor of the sausage electronic nose of different disposal group.
Fig. 4 is the principal component analysis figure of the sausage of different disposal group.
Fig. 5 is variation of the sausage fat oxidation TBARS with storage time.
Fig. 6 is the sausage sensory evaluation of different disposal group.
Specific embodiment
Technical solution of the present invention is further described combined with specific embodiments below, but not by protection of the invention
Scope limitation is in the range described in embodiment.
The pH of frankfurter, the red scale value a* in storage, electronic nose, fat oxidation TBARS value are this experiment
Testing index.
Embodiment 1
A kind of frankfurter of blueberry flavor, is to be prepared from the following raw materials in parts by weight: griskin 1kg, pig
Back fat 0.6kg, blueberry juice 80g (4 parts), ice water 320g, salt 30g, sodium tripolyphosphate 4g, white granulated sugar 10g, potato denaturation are formed sediment
Powder (being purchased from chemical (Guangdong) Co., Ltd of National Starch) 20g, white pepper powder 4g, cardamom powder 1g, ground nutmeg 4g, coriandrum powder
0.4g；Wherein, the blueberry juice contains 1.8 ± 0.02GAEmg/ml total phenol, 2.7 ± 0.75mgACY/ml anthocyanidin, and pH is
3.5, sugar content 7%, blueberry juice is the blueberry juice that blueberry is obtained by saccharomycete, acetic acid bacteria and lactobacillus mixed fermentation.
The frankfurter of the blueberry flavor is made by following processing method, and steps are as follows:
Step (1), feedstock processing: choose that 1kg is fresh, griskin without extravasated blood, without soft or hard bone, foreign；It will
0.3kg pig back fat is put into -20 DEG C of freezer freezing 1h；
Step (2), Minced Steak: the pig back fat after griskin, freezing uses the meat grinder process of hole board diameter 3mm respectively；
Step (3) is cut and mixed: the griskin by process is put into cutmixer, and 1500rpm low speed is dry to cut 30s；It adds
30g salt, 4g sodium tripolyphosphate, 10g white granulated sugar, 20g modified potato starch, 3000rpm high speed, which is cut, mixes 1min, rests
1.5min；Pig back fat, 80g blueberry juice and the 53g ice water Jing Guo process is added, 3000rpm high speed, which is cut, mixes 1min, adds 267g
Ice water, continuation high speed 3000rpm, which is cut, mixes 3min, and control high speed cuts temperature < 12 DEG C when mixing, meat gruel final temperature after blueberry juice is added
10℃；
Step (4), bowel lavage: meat gruel made from step (3) uses the Collagent casing for sausages of 22mm in vacuum sausage filler immediately
Carry out bowel lavage；
Step (5) is checked card: the length of every section of sausage selection 10cm or so made from step (4) is checked card with punched-card machine；
Step (6), drying: sausage made from step (5) 55 DEG C of temperature, humidity 55% Fumigator in dry 10min；
Step (7), boiling: by by drying and processing sausage in 80 DEG C of steam boiling 35min, central temperature is up to 72 DEG C
More than；
Step (8), cooling: under the cold shower or in water, product temperature is cooled to 20 DEG C of central temperature.
Step (9), packaging: being packed into vacuum packaging bag for sausage, is vacuum-packed, 4 DEG C of storages.
Embodiment 2
A kind of frankfurter of blueberry flavor, is to be prepared from the following raw materials in parts by weight: griskin 1kg, pig
Back fat 0.6kg, blueberry juice 40g (2 parts), ice water 320g, salt 30g, sodium tripolyphosphate 4g, white granulated sugar 10g, potato denaturation are formed sediment
Powder 20g, white pepper powder 4g, cardamom powder 1g, ground nutmeg 4g, coriandrum powder 0.4g；Wherein, the blueberry juice contain 1.8 ±
0.02GAEmg/ml total phenol, 2.7 ± 0.75mgACY/ml anthocyanidin, pH 3.5, sugar content 7%, blueberry juice are blueberries by ferment
The blueberry juice that female bacterium, acetic acid bacteria and lactobacillus mixed fermentation obtain.
The frankfurter processing method of the blueberry flavor, comprising the following steps:
Step (1), feedstock processing: choose that 1kg is fresh, griskin without extravasated blood, without soft or hard bone, foreign；It will
0.3kg pig back fat is put into -20 DEG C of freezer freezing 1h；
Step (2), Minced Steak: the meat grinder process of the pig back fat diameter 3mm after griskin, freezing；
Step (3) is cut and mixed: the griskin by process is put into cutmixer, and 1500rpm low speed is dry to cut 30s；It adds
60g salt, 6g tripolyphosphate, 15g white granulated sugar, 30g modified potato starch, 3000rpm high speed, which is cut, mixes 1min, rests
1.5min；0.9kg pig back fat, 60g blueberry juice and the 140g ice water Jing Guo process is added, 3000rpm high speed, which is cut, mixes 1min, then plus
Enter 400g ice water, continuation high speed 3000rpm, which is cut, mixes 3min, cuts temperature < 12 DEG C when mixing, meat gruel most final temperature at a high speed after blueberry juice is added
10 DEG C of degree；
Step (4), bowel lavage: meat gruel made from step (3) uses the Collagent casing for sausages of 22mm in vacuum sausage filler immediately
Carry out bowel lavage；
Step (5) is checked card: the length of every section of sausage selection 10cm or so made from step (4) is checked card with punched-card machine；
Step (6), drying: sausage made from step (4) 55 DEG C of temperature, humidity 55% Fumigator in dry 10min；
Step (7), boiling: by by the sausage of drying and processing in 82 DEG C of steam boiling 30min, central temperature is up to 72
℃；
Step (8), cooling: under the cold shower or in water, product temperature is cooled to 19 DEG C of central temperature.
Step (9), packaging: being packed into vacuum packaging bag for sausage, is vacuum-packed, 4 DEG C of storages.
Embodiment 3
A kind of frankfurter of blueberry flavor, is to be prepared from the following raw materials in parts by weight: griskin 1kg, pig
Back fat 0.6kg, blueberry juice 120g (6 parts), ice water 320g, salt 30g, sodium tripolyphosphate 4g, white granulated sugar 10g, potato denaturation
Starch 20g, white pepper powder 4g, cardamom powder 1g, ground nutmeg 4g, coriandrum powder 0.4g；Wherein, the blueberry juice contains 1.8
± 0.02GAEmg/ml total phenol, 2.7 ± 0.75mgACY/ml anthocyanidin, pH 3.5, sugar content 7%, blueberry juice are that blueberry passes through
The blueberry juice that saccharomycete, acetic acid bacteria and lactobacillus mixed fermentation obtain.
The frankfurter processing method of the blueberry flavor, comprising the following steps:
Step (1), feedstock processing: choose that 1kg is fresh, griskin without extravasated blood, without soft or hard bone, foreign；It will
0.3kg pig back fat is put into -20 DEG C of freezer freezing 1h；
Step (2), Minced Steak: the meat grinder process of the pig back fat diameter 3mm after griskin, freezing；
Step (3) is cut and mixed: the griskin by process is put into cutmixer, and 1500rpm low speed is dry to cut 30s；It adds
60g salt, 6g tripolyphosphate, 15g white granulated sugar, 30g modified potato starch, 3000rpm high speed, which is cut, mixes 1min, rests
1.5min；0.9kg pig back fat, 60g blueberry juice and the 140g ice water Jing Guo process is added, 3000rpm high speed, which is cut, mixes 1min, then plus
Enter 400g ice water, continuation high speed 3000rpm, which is cut, mixes 3min, cuts temperature < 12 DEG C when mixing, meat gruel most final temperature at a high speed after blueberry juice is added
10 DEG C of degree；
Step (4), bowel lavage: meat gruel made from step (3) uses the Collagent casing for sausages of 22mm in vacuum sausage filler immediately
Carry out bowel lavage；
Step (5) is checked card: the length of every section of sausage selection 10cm or so made from step (4) is checked card with punched-card machine；
Step (6), drying: sausage made from step (4) 55 DEG C of temperature, humidity 55% Fumigator in dry 10min；
Step (7), boiling: by by the sausage of drying and processing in 82 DEG C of steam boiling 30min, central temperature is up to 72
℃；
Step (8), cooling: under the cold shower or in water, product temperature is cooled to 19 DEG C of central temperature.
Step (9), packaging: being packed into vacuum packaging bag for sausage, is vacuum-packed, 4 DEG C of storages.
Traditional Method clarke good fortune sausage is reference embodiment 1, but does not add sausage made from blueberry juice.
Measure the frankfurter of blueberry flavor made from embodiment 1,2,3, the pH of Traditional Method clarke good fortune sausage, storage
Red scale value a* in the process, fat oxidation TBARS value, electronic nose.
PH measurement result:
As shown in Figure 1, conventional flange gram good fortune sausage pH6.33, and the frankfurter of 1 blueberry flavor of embodiment
pH6.19.Due to blueberry fermented juice pH itself be 3.5, cut mix process can blueberry juice can be dispersed in meat gruel, reduce perfume (or spice)
The pH of intestines is able to suppress the growth of microorganism in storage.
Color difference a* (red scale value) measurement result:
Casing is peelled off, color difference meter camera lens is vertically arranged on emulsion sausage section and is measured, as seen from Figure 2, joined indigo plant
The frankfurter a* value of certain kind of berries juice is significantly higher than conventional flange gram good fortune sausage, but Frankfort that 2 parts of blueberry juices are added is fragrant
Intestines a* value is substantially less than the a* that the frankfurter of 4 parts of blueberry juices is added.Show compared to conventional flange gram good fortune sausage, blueberry
The frankfurter of flavor has fuller color, can more attract the desire to buy of consumer, especially to add 2 parts of indigo plants
The frankfurter of certain kind of berries juice is best.
PEN3 type electronic nose measurement result:
It takes 2g sausage to rub, extracts smell finger-print of sausage during processing and storage, be placed in electronic nose sample introduction
In bottle, and 20 minutes are placed with the volatile matter in balanced top space at 25 DEG C.Conventional flange gram good fortune sausage and blueberry flavor
Frankfurter respectively takes 3 repetitions, and the electronic nose of ten sensors is selected to measure the flavor of sausage.
The response substance of table 1 electronic nose, ten sensors
Fig. 3 is the radar map of each sensor, it can be seen that the frankfurter of blueberry flavor is to S6, S7, S8, S9 tetra-
Root sensor is more sensitive, and corresponding substance is the aromatics chemical combination such as alkanes substance, alcohols material and terpenoid substance
Object can assign sausage better flavor；But the frankfurter that 2 parts of blueberry juices are added passes S6, S7, S8, S9 tetra-
The sensitivity of sensor is lower than the frankfurter that 4 parts of blueberry juices are added.
Fig. 4 is principal component analysis figure, i.e. PCA, abscissa is first principal component contribution rate: 98.54%, ordinate indicates the
Two principal component contributor rates: 0.99%, contribution rate of accumulative total 93.7%, contribution rate is bigger to illustrate that the variation of frankfurter smell is existing
As fairly obvious.In terms of distributed areas, the data distribution of conventional flange gram good fortune sausage group principal component analysis is more concentrated, and smell is poor
Not small, frankfurter and the conventional flange gram good fortune sausage of blueberry flavor can be distinguished obviously, and the flange of blueberry flavor
Gram good fortune sausage first principal component span is big, and thus, it is possible to find out that the addition of blueberry juice really makes frankfurter volatile flavor
At certain influence.In addition, the span of the first principal component of the frankfurter of 2 parts of blueberry juices of addition is less than 4 parts of indigo plants of addition
The sausage of the frankfurter of certain kind of berries juice, it is known that, the frankfurter of 2 parts of blueberry juices is added not as good as 4 parts of blueberry juices of addition
Sausage.
Fat oxidation TBARS measurement result:
TBARS refers to such as MDA of derivative caused by unsaturated fatty acid oxygenolysis (malonaldehyde) and (thio bar of TBA
Than appropriate acid) reaction as a result, TBARS value is indicated with mg malonaldehyde/kg sample, the height of value illustrates fatty secondary oxidation production
Object, the i.e. amount of end product.
The sausage for taking 1g to rub is homogenized 2 times at 12000rpm after 10ml deionized water is added, each 60s；Take 0.2ml even
Slurries sequentially add 20% acetate buffer solution of 0.2ml 8.1%SDS and 1.5mlpH 3.5,1.5ml 0.8% in test tube
TBA, then plus distilled water is to total volume 4ml, mixes；Above-mentioned solution is placed in 95 DEG C of water-baths and heats 60min, flowing water is cooling
10min；1ml distilled water and 4ml pyridine-n-butanol mixture (1:15) are added in test tube after cooling, after acutely rocking in
4000rpm is centrifuged 10min, and supernatant is taken to survey absorbance in 535nm.Standard curve is done with tetraethoxypropane, TBARS value passes through
Standard curve calculates, and is as a result indicated with mgMDA/kg meat sample.Three repetitions of every group of sausage.
As shown in Figure 5,0 day when, the TBARS value of the frankfurter of Different adding amount blueberry flavor be substantially less than pass
System frankfurter group illustrates that the fat oxidation of sausage in process can be significantly inhibited by adding blueberry fermented juice.Tradition
Frankfurter TBARS increases with the extension of storage time, and different storage number of days is to conventional flange gram good fortune sausage group
TBARS has a significant impact (p < 0.05).With the extension of storage time, the TBARS of the frankfurter of blueberry flavor does not have
Significant difference does not especially have significant difference in the storage intermediary and later stages, illustrates that adding blueberry juice can be good at inhibiting storage
The oxidation of sausage during hiding, is able to extend the storage phase of sausage.
Analyses Methods for Sensory Evaluation Results:
According to Ju-Hui Choe to the method for frankfurter organoleptic analysis, using basic taste sensation qualification test, from 15
12 group members are selected in the potential group member in position.Using business sausage product training 2 weeks so that they be familiar with it is to be assessed
Feature.Sausage is cut into total length a quarter size, sensory evaluation is carried out under fluorescent illumination, and indicates that group member uses
Water cleans maxilla.Using the appearance of 10 points of descriptive evaluation of scale samples, color, flavor, flavour, structural state and totality can be connect
By property (1=is very undesirable, and 10=is ideal).
It will be appreciated from fig. 6 that the appearance of the sausage of 4 parts of blueberry juices of frankfurter and addition of 2 parts of blueberry juices of addition, color
It is fragrant that the scoring in pool, flavor, flavour, overall acceptance is above traditional Frankfort.But add Frankfort of 2 parts of blueberry juices
Each item rating of sausage is substantially less than and adds 4 parts of blueberry juice frankfurters.
Claims (10)
1. a kind of frankfurter of blueberry flavor, it is characterised in that using griskin and pig back fat as primary raw material, rub
It cuts and mixes with ingredient and blueberry juice afterwards, it is filling, check card, drying, boiling are passed sequentially through, is obtained after being vacuum-packed after being cooled to room temperature；
The ingredient is salt, phosphate, white granulated sugar, converted starch, white pepper powder, cardamom powder, ground nutmeg, coriandrum powder.
2. the frankfurter of blueberry flavor according to claim 1, it is characterised in that it is by following parts by weight
Raw material be made: 50-55 parts of griskin, 25-30 parts of pig back fat, 2-6 parts of blueberry juice, 16-20 parts of ice water, 1-3 parts of salt, phosphorus
0.2-0.3 parts of hydrochlorate, 0.4-0.6 parts of white granulated sugar, 1 part of converted starch, 0.1-0.3 parts of white pepper powder, cardamom powder 0.04-0.06
Part, 0.1-0.2 parts of ground nutmeg, 0.02-0.03 parts of coriandrum powder.
3. the frankfurter of blueberry flavor according to claim 2, it is characterised in that it is by following parts by weight
Raw material is made: 50-55 parts of griskin, 15-30 parts of pig back fat, 4-6 parts of blueberry juice, 16-20 parts of ice water, 1-3 parts of salt, phosphoric acid
0.2-0.3 parts of salt, 0.4-0.6 parts of white granulated sugar, 1 part of converted starch, 0.1-0.3 parts of white pepper powder, cardamom powder 0.04-0.06
Part, 0.1-0.2 parts of ground nutmeg, 0.02-0.03 parts of coriandrum powder.
4. the frankfurter of blueberry flavor according to claim 1,2 or 3, it is characterised in that the phosphate is
Tripolyphosphate.
5. the frankfurter of blueberry flavor according to claim 1,2 or 3, it is characterised in that the converted starch
For modified potato starch.
6. the processing method of the farad gram good fortune sausage of blueberry flavor described in claim 1, characterized by comprising:
Step (1), feedstock processing: the griskin after fresh or defrosting is chosen；Pig back fat is put into -20 DEG C of freezer freezings
1-1.5h；
Step (2), Minced Steak: the pig back fat after griskin, freezing is used into meat grinder process respectively；
Step (3) is cut and mixed: griskin low speed by process is dry to cut 20-30s, adds salt, phosphate, white granulated sugar, change
Property starch, cuts mix 1-1.5min at a high speed, rest 1.5min-2min；Add pig back fat, white pepper powder, the red bean by process
Cool powder, ground nutmeg, coriandrum powder, blueberry juice, the ice water for accounting for ice water total amount 18-20%, cut mix 1-1.5min at a high speed；It is eventually adding
Remaining ice water, cuts mix 3min at a high speed, makes 8-12 DEG C of meat gruel final temperature；
Step (4), bowel lavage: meat gruel carries out bowel lavage with casing in vacuum sausage filler；
Step (5) is checked card: the every segment length of sausage made from step (4) chooses 8-10cm, is checked card with punched-card machine；
Step (6), drying: the sausage after checking card carries out in 50-55 DEG C of temperature, the Fumigator of relative humidity 50-55%
Dry 10-15min；
Step (7), boiling: by the sausage of drying, boiling 30-35min, central temperature reach 72-73 DEG C in 80-82 DEG C of steam；
Step (8), cooling: under the cold shower or in water, product temperature is cooled to 15-20 DEG C of central temperature.
Step (9), packaging: sausage after cooling is packed into vacuum packaging bag, vacuum packaging, 4 DEG C of storages.
7. the processing method of the farad gram good fortune sausage of blueberry flavor according to claim 6, it is characterised in that step (1)
In, the temperature of the griskin is controlled at -2 ± 0.5 DEG C.
8. the processing method of the farad gram good fortune sausage of blueberry flavor according to claim 6, it is characterised in that step (3)
In, it is 1500-2000rpm that the low speed, which cuts the revolving speed mixed,；It is 3000-3500rpm that the high speed, which cuts the revolving speed mixed,.
9. the processing method of the farad gram good fortune sausage of blueberry flavor according to claim 6, it is characterised in that step (3)
In, temperature < 12 DEG C when mixing are cut at a high speed after blueberry juice is added.
10. the farad gram good fortune sausage of blueberry flavor made from the described in any item methods of claim 6-9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956653A (en) * | 2021-04-09 | 2021-06-15 | 吉林大学 | Blueberry and venison fermented sausage and preparation method thereof |
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| CN106722313A (en) * | 2016-12-14 | 2017-05-31 | 胡自勇 | A kind of replenishing the vital essence and removing heat blueberry tea perfume chicken meat sausage and preparation method thereof |
| CN107343622A (en) * | 2017-08-14 | 2017-11-14 | 宁波大学 | Fragrant tripe of a kind of fruit-vegetable flavor fermentation and preparation method thereof |
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| CN105105117A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Brewing method of blueberry enzyme |
| CN105533481A (en) * | 2015-12-02 | 2016-05-04 | 河南科技学院 | Low-sodium frankfurter processing method |
| CN106579014A (en) * | 2016-12-12 | 2017-04-26 | 新疆顶泰食品科技有限公司 | Raisin flavor sausage and production technology thereof |
| CN106722313A (en) * | 2016-12-14 | 2017-05-31 | 胡自勇 | A kind of replenishing the vital essence and removing heat blueberry tea perfume chicken meat sausage and preparation method thereof |
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Application publication date: 20181207 |