CN109259102A - A kind of method of fermented sausage water conservation color protection - Google Patents
A kind of method of fermented sausage water conservation color protection Download PDFInfo
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- CN109259102A CN109259102A CN201810902569.5A CN201810902569A CN109259102A CN 109259102 A CN109259102 A CN 109259102A CN 201810902569 A CN201810902569 A CN 201810902569A CN 109259102 A CN109259102 A CN 109259102A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 45
- 239000000463 material Substances 0.000 claims abstract description 22
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 14
- 239000001110 calcium chloride Substances 0.000 claims abstract description 14
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 14
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 7
- 235000020995 raw meat Nutrition 0.000 claims abstract description 7
- 108020004410 pectinesterase Proteins 0.000 claims abstract description 5
- 241000227653 Lycopersicon Species 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000020997 lean meat Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000010288 sodium nitrite Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000001914 filtration Methods 0.000 abstract description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 8
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 3
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 3
- 229960004999 lycopene Drugs 0.000 description 3
- 235000012661 lycopene Nutrition 0.000 description 3
- 239000001751 lycopene Substances 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L13/40—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
- A23L13/60—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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of method of fermented sausage water conservation color protection, the processing including raw meat, the preparation of tomato juice, the preparation of enzymatic treatment liquid is marinated, bowel lavage, boiling, baking.The present invention by the way that fresh tomato is beaten, is removed the peel, deseeding, the tomato juice obtained after filtering is mixed with meat material and tumbling, then the enzymatic treatment liquid that pectinesterase is prepared with calcium chloride water is admixed to be pickled, the water-retaining property and color stability of sausage can be enhanced, the organoleptic qualities such as elasticity, tenderness, mouthfeel, the color of sausage are enable to be promoted, yield is improved, it is able to maintain the unique flavor of sausage again, it is with good economic efficiency.
Description
Technical field
The present invention relates to sausage processing technique fields, and in particular to a kind of method of fermented sausage water conservation color protection.
Background technique
Sausage is after sorting, further to rub, using fresh, jelly livestock meat as raw material then by pickling, cutting and mix, fill
The process such as intestines and manufactured meat products, are a kind of traditional approach of meat packing, with unique flavor, convenient excellent
Point, by liking for consumer.The important indicator for measuring sausage quality has retentiveness, color etc..The retentiveness of sausage refers to it
Pressurizeed, heated etc. external force when, keep the ability of itself moisture Yu additional moisture, it directly affect sausage yield rate and
The indexs such as quality, tenderness, slice, elasticity, mouthfeel, and then influence its economic benefit.The color of sausage is then to determine its sense organ
An important factor for quality, largely affects the desire to buy of consumer, still, the color in the processing of sausage, storage
Element degradation easy to oxidize, makes sausage be difficult to keep good color.As the progress and people of foods processing technique are to sausage
The promotion of quality requirement improves its retentiveness and color stability under the premise of not influencing sausage flavor, to improvement sausage
Yield, quality, and improve enterprise economic benefit be extremely important.
Summary of the invention
The purpose of the present invention is to provide a kind of method of fermented sausage water conservation color protection, the above method can enhance sausage
Water-retaining property and color stability enable the organoleptic qualities such as elasticity, tenderness, mouthfeel, the color of sausage to be promoted, and yield is mentioned
Height, and it is able to maintain the unique flavor of sausage, it is with good economic efficiency.
The technical scheme adopted by the invention is as follows:
A kind of method of fermented sausage water conservation color protection, comprising the following steps:
(1) processing of raw meat: the girth of a garment is separated after raw meat is removed fascia, cleaned up, uses meat grinder respectively
Minced Steak is carried out, obtained fat meat meat gruel is uniformly mixed with lean meat meat gruel, obtains meat material；
(2) preparation of tomato juice: selecting mature, fresh, undamaged tomato, is first cut into tomato fourth after cleaning, then uses
Beater is beaten, and obtained strained tomatoes is filtered, obtains tomato juice by peeling, deseeding；
(3) appropriate calcium chloride: being first completely dissolved in water and obtain calcium chloride water by the preparation of enzymatic treatment liquid, then plus
Enter to be equivalent to the pectinesterase of calcium chloride water weight 0.1%-0.2% and be uniformly mixed, pH is adjusted to 4-5, is obtained at enzyme
Manage liquid；
(4) it pickles: by meat material and tomato juice, curing agent and auxiliary material by weight (100-150): (5-10): (3-5): (3-
5) vacuum tumbling 20-30min after mixing, then admixes the enzymatic treatment liquid for being equivalent to meat material weight 1%-2%, prior to 20-
25 DEG C of marinated 0.5-2h obtain meat stuffing then at 0-4 DEG C of marinated 12-16h；
(5) bowel lavage: the meat stuffing after above-mentioned pickle is poured into natural or artificial casing and ligatured with sausage filler；
(6) boiling, baking: by prior to 80-90 DEG C boiling 20-30min of the sausage recorded, then in 50-60 DEG C of baking 15-
20h obtains finished product.
The weight ratio of the fat meat meat gruel and lean meat meat gruel is (1-2): (2-4).
The concentration of the calcium chloride water is 0.3%-0.5%.
The curing agent includes the raw material of following weight parts: salt 2-4, sucrose 1-1.5, sodium nitrite 0.01-0.02.
The auxiliary material includes the raw material of following weight parts: pepper powder 1-2, garlic powder 1-5, five-spice powder 1-2, light soy sauce 1-5, material
Wine 1-3.
The vacuum degree of vacuum tumbling is 0.02-0.03MPa in the step (4).
The invention has the advantages that
Tomato is rich in vitamin, cellulose, pectin and antioxidant lycopene, has high nutritive value.This
Invention mixes the tomato juice obtained after fresh tomato mashing, peeling, deseeding, filtering with meat material and tumbling, inhales meat material sufficiently
The nutritional ingredients such as lycopene, the pectin in tomato juice are received, are then admixed at the enzyme that pectinesterase and calcium chloride water are prepared
Reason liquid is pickled, and is made the pectin combined in meat material that de- ester occur and is generated pectic acid, and under the bridge linking effect of calcium ion, in meat
It forms uniform and stable gel in material, improves the texture and retentiveness of meat material, promote elasticity, the mouthfeel of sausage, while gel
Oil keeping, which also helps, is present in oil-soluble antioxidant lycopene in sausage steadily in the long term, improves the color of sausage
Stability has excellent color protection performance.In addition, the effective components such as the citric acid contained in tomato juice, malic acid can also play
The effect of meat deodorization, fresh adding, is conducive to the flavor for improving sausage.Method of the invention can not only enhance the water-retaining property of sausage with
And color stability, be improved the organoleptic quality of sausage and yield, and green, health, be free of additive, be conducive to
Keep the unique flavor of sausage and nutrition, application value with higher.
Specific embodiment
Embodiment 1
(1) processing of raw meat: the girth of a garment is separated after raw meat is removed fascia, cleaned up, uses meat grinder respectively
Minced Steak is carried out, obtained fat meat meat gruel is uniformly mixed with lean meat meat gruel, obtains meat material；
(2) preparation of tomato juice: selecting mature, fresh, undamaged tomato, is first cut into tomato fourth after cleaning, then uses
Beater is beaten, and obtained strained tomatoes is filtered, obtains tomato juice by peeling, deseeding；
(3) appropriate calcium chloride: being first completely dissolved in water and obtain calcium chloride water by the preparation of enzymatic treatment liquid, then plus
Enter to be equivalent to the pectinesterase of calcium chloride water weight 0.1% and be uniformly mixed, pH is adjusted to 4, obtains enzymatic treatment liquid；
(4) pickle: by meat material and tomato juice, curing agent and auxiliary material, by weight 100:5:3:3, vacuum is rolled after mixing
20min is rubbed, then admixes the enzymatic treatment liquid for being equivalent to meat material weight 1%, 0.5h marinated prior to 20 DEG C, then at 0 DEG C of marinated 12h,
Obtain meat stuffing；
(5) bowel lavage: the meat stuffing after above-mentioned pickle is poured into natural or artificial casing and ligatured with sausage filler；
(6) boiling, baking: prior to 80 DEG C boiling 20min of the sausage recorded then in 50 DEG C of baking 15h, are obtained into
Product.
The weight ratio of the fat meat meat gruel and lean meat meat gruel is 1:2.
The concentration of the calcium chloride water is 0.3%.
The curing agent includes the raw material of following weight parts: salt 2, sucrose 1, sodium nitrite 0.01.
The auxiliary material includes the raw material of following weight parts: pepper powder 1, garlic powder 1, five-spice powder 1, light soy sauce 1, cooking wine 1.
The vacuum degree of vacuum tumbling is 0.02MPa in the step (4).
The cooking loss and baking loss of sausage are measured, to reflect the retentiveness of product.Wherein, the measurement side of cooking loss
Method is as follows: by the sausage irrigated, its quality is referred to as a before boiling, dries 20min by room temperature after boiling, its quality is referred to as b,
Then cooking loss is (a-b)/a × 100%.The measuring method of baking loss is as follows: claiming the sausage after boiling to it before baking
Quality is c, its quality is referred to as d after baking, then baking loss is (c-d)/c × 100%.After measured, the cooking loss of the sausage
It is 7.52%, baking loss 15.24% has good water holding effect.
The color of above-mentioned sausage is red in glimmer, and it is good that slice boils rear color stability, has good color and color
Stability.
Claims (6)
1. a kind of method of fermented sausage water conservation color protection, which comprises the following steps:
(1) processing of raw meat: the girth of a garment is separated after raw meat is removed fascia, cleaned up, is carried out respectively using meat grinder
Obtained fat meat meat gruel is uniformly mixed with lean meat meat gruel, obtains meat material by Minced Steak；
(2) preparation of tomato juice: selecting mature, fresh, undamaged tomato, is first cut into tomato fourth after cleaning, then with mashing
Machine is beaten, and obtained strained tomatoes is filtered, obtains tomato juice by peeling, deseeding；
(3) preparation of enzymatic treatment liquid: first appropriate calcium chloride is completely dissolved in water and obtains calcium chloride water, phase is then added
When in calcium chloride water weight 0.1%-0.2% pectinesterase and be uniformly mixed, pH is adjusted to 4-5, obtains enzymatic treatment liquid；
(4) pickle: by meat material and tomato juice, curing agent and auxiliary material by weight (100-150): (5-10): (3-5): (3-5) is mixed
Vacuum tumbling 20-30min, then admixes the enzymatic treatment liquid for being equivalent to meat material weight 1%-2%, prior to 20-25 DEG C after closing uniformly
Marinated 0.5-2h obtains meat stuffing then at 0-4 DEG C of marinated 12-16h；
(5) bowel lavage: the meat stuffing after above-mentioned pickle is poured into natural or artificial casing and ligatured with sausage filler；
(6) boiling, baking: by prior to 80-90 DEG C boiling 20-30min of the sausage recorded, then in 50-60 DEG C of baking 15-20h,
Obtain finished product.
2. a kind of method of fermented sausage water conservation color protection according to claim 1, which is characterized in that the fat meat meat gruel with
The weight ratio of lean meat meat gruel is (1-2): (2-4).
3. a kind of method of fermented sausage water conservation color protection according to claim 1, which is characterized in that the calcium chloride is water-soluble
The concentration of liquid is 0.3%-0.5%.
4. a kind of method of fermented sausage water conservation color protection according to claim 1, which is characterized in that the curing agent includes
The raw material of following weight parts: salt 2-4, sucrose 1-1.5, sodium nitrite 0.01-0.02.
5. a kind of method of fermented sausage water conservation color protection according to claim 1, which is characterized in that under the auxiliary material includes
State the raw material of parts by weight: pepper powder 1-2, garlic powder 1-5, five-spice powder 1-2, light soy sauce 1-5, cooking wine 1-3.
6. a kind of method of fermented sausage water conservation color protection according to claim 1, which is characterized in that in the step (4)
The vacuum degree of vacuum tumbling is 0.02-0.03MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810902569.5A CN109259102A (en) | 2018-08-09 | 2018-08-09 | A kind of method of fermented sausage water conservation color protection |
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| CN201810902569.5A CN109259102A (en) | 2018-08-09 | 2018-08-09 | A kind of method of fermented sausage water conservation color protection |
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| CN109259102A true CN109259102A (en) | 2019-01-25 |
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| CN201810902569.5A Withdrawn CN109259102A (en) | 2018-08-09 | 2018-08-09 | A kind of method of fermented sausage water conservation color protection |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115486521A (en) * | 2022-07-11 | 2022-12-20 | 华南理工大学 | Compound curing agent for meat products and application thereof |
-
2018
- 2018-08-09 CN CN201810902569.5A patent/CN109259102A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115486521A (en) * | 2022-07-11 | 2022-12-20 | 华南理工大学 | Compound curing agent for meat products and application thereof |
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