CN109497437A - 一种鹅肉香肠的制备方法 - Google Patents
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Classifications
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/48—Addition of, or treatment with, enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种鹅肉香肠的制备方法,该制备方法将老鹅宰杀、烫煺毛、去内脏、清洗干净后,取适当大小胸脯肉及腿肉,每块约25±5g;先用蛋白酶混合酶液对肉进行嫩化处理;再将其制成肉糜加入各种辅料进行斩拌、腌制;接着将腌制的肉糜添加混合发酵剂依次进行灌肠、发酵、成熟、蒸煮、烘烤、冷却和包装处理;最后制得的鹅肉香肠不仅嫩度佳、口感好,营养价值高,而且制备工艺简单、制作周期短。
Description
技术领域
本发明涉及一种鹅肉香肠的制备方法,尤其涉及一种用发酵剂和蛋白酶共同作用的鹅肉香肠的制备方法,属于食品加工生产技术领域。
技术背景
鹅,是鸟纲雁形目鸭科动物的一种。鹅为家禽,成年的鹅比鸭大,额部有肉瘤、颈长、嘴扁而阔,腿高尾短,脚趾间有蹼,羽毛白色或灰色。据记载,世界上最早的养鹅记载距今约有6000多年。
鹅肉性平、味甘;归脾、肺经。具有益气补虚、和胃止渴、止咳化痰,解铅毒等作用。鹅肉适宜身体虚弱.气血不足,营养不良之人食用。鹅肉补虚益气,暖胃生津,凡经常口渴、乏力、气短、食欲不振者,可常喝鹅汤,吃鹅肉,这样既可补充老年糖尿病患者营养,又可控制病情发展,还可治疗和预防咳嗽病症,尤其对治疗感冒和急慢性气管炎、慢性肾炎、老年浮肿有一定效果。同时鹅肉对于治肺气肿、哮喘痰也有良效。特别适合在冬季进补。
鹅肉是一种高蛋白、低脂肪、低胆固醇的营养健康食品,还富含钾、钠等多种矿物质。鹅肉是一种完全蛋白质,其必需氨基酸组成比例与人体所需氨基酸接近,并且蛋白质含量高于鸭肉、鸡肉、牛肉等其他牲畜肉。同时,鹅肉不饱和脂肪酸含量高达66%左右,特别是亚麻酸含量高达4%,其凝胶特性较好。中国是鹅肉生产大国,但因鹅绒、鹅肝生产的需要市场上每年都会生产大量淘汰老鹅,淘汰老鹅肉质老不利于人们的感官感受,并且淘汰老鹅的加工多只适于餐厅和小作坊生产,产品水分活度高易于微生物生长因而贮藏时间短。因此,一种既能够改善鹅肉香肠口感又能够延长鹅肉香肠贮藏期的鹅肉香肠的制备方法的开发很有必要。
发明内容
本发明所要解决的技术问题是提供一种鹅肉香肠的制备方法,该制备方法使用蛋白酶混合液和发酵剂共同对肉质进行处理,制得的鹅肉香肠不仅口感好、易于人体消化吸收,而且含有丰富的风味物质,并且还具有较长的贮藏期。
为解决上述技术问题,本发明所采用的技术方案为:
一种鹅肉香肠的制备方法,包括如下步骤:
步骤1,将处理好的鹅肉与猪肉按一定比例混合后置于木瓜蛋白酶与胰蛋白酶组成的蛋白酶混合液中,于一定温度下嫩化一段时间;其中,蛋白酶混合液的浓度为0.75g/L;
步骤2,将嫩化后的鹅肉与猪肉混合搅拌成肉糜,然后往其中加入一定量的辅料于0~4℃下腌制一段时间;辅料为:鹅肉脂肪、食盐、复合磷酸盐、葡萄糖、蔗糖、土豆淀粉、花椒、八角、小茴香、甘草、桂皮、五香粉以及红曲红;
步骤3,往腌制好的肉糜中添加所需量的混合发酵剂,搅拌均匀后灌肠,将香肠于所需温度下发酵;其中,混合发酵剂由植物乳杆菌与戊糖片球菌按质量比1:1混合而成;
步骤4,将发酵后的香肠于所需温度和湿度下成熟一段时间,然后蒸煮;
步骤5,将熟化后将香肠烘烤一段时间,并于冷却后真空封装,得到鹅肉香肠。
其中,步骤1中,鹅肉与猪肉按质量比7:3混合,所述鹅肉为鹅胸肉和鹅腿肉。
其中,步骤1中,所述蛋白酶混合液由木瓜蛋白酶与胰蛋白酶按2:1比例混合而成。
其中,步骤1中,所述嫩化温度为50℃,嫩化时间为60min。
其中,所述辅料按鹅肉与猪肉总重量的百分比添加,其中,鹅肉脂肪的添加量为鹅肉与猪肉总重量的10%,食盐的添加量为鹅肉与猪肉总重量的3%,复合磷酸盐的添加量为鹅肉与猪肉总重量的0.2%,葡萄糖的添加量为鹅肉与猪肉总重量的0.5%,蔗糖的添加量为鹅肉与猪肉总重量的0.5%,土豆淀粉的添加量为鹅肉与猪肉总重量的8%,花椒、八角、小茴香、甘草、桂皮的添加量均为鹅肉与猪肉总重量的0.6%,五香粉的添加量为鹅肉与猪肉总重量的0.5%,红曲红的添加量为鹅肉与猪肉总重量的0.01%~0.02。
其中,所述复合磷酸盐由三聚磷酸盐、六偏磷酸钠和焦磷酸钠按质量比2:3:5混合而成;复合磷酸盐能进一步对肉质进行嫩化,复合磷酸盐中三种盐类比例不同对肉制品的嫩化作用有一定差异。
其中,步骤3中,所述混合发酵剂的添加量为鹅肉与猪肉总重量的0.9%;所述混合发酵剂中活菌数含量均为107cfu/mL。
其中,步骤3中,发酵温度为20℃,发酵时间为48h。
其中,步骤4中,将发酵后的香肠于15℃、相对湿度80%下成熟10天,然后置于蒸笼中蒸煮20min。
其中,步骤5中,将熟化后的香肠于50℃下烘烤5h,冷却后置于真空袋内封装。
与现有技术相比,本发明技术方案具有的有益效果为:
本发明鹅肉香肠的制备方法以市场上淘汰老鹅作为鹅肉原料,用蛋白酶混合液对鹅肉先进行嫩化处理,再添加混合发酵剂依次进行灌肠、发酵、成熟、蒸煮以及烘烤制成鹅肉香肠;本发明制备鹅肉香肠的过程中,未添加任何硝酸盐和亚硝酸盐,能有效降低亚硝酸盐对人体的危害性,同时用木瓜蛋白酶和胰蛋白酶对肉进行嫩化,不仅能改善香肠的嫩度(即口感),还能使香肠的氨基酸含量变高,易于人体消化吸收;本发明工艺方法制得的鹅肉香肠不仅口感好,具有一定的发酵香味以及丰富的风味物质,而且将蒸煮与真空包装结合起来,大大延长了产品的保质期。
附图说明
图1是实施例1鹅肉香肠制备过程中乳酸菌总数的变化图;
图2是实施例1鹅肉香肠制备过程中菌落总数的变化图;
图3是实施例1鹅肉香肠制备过程中质构的变化图。
具体实施方式
以下结合附图和具体实施例对本发明的技术方案做进一步说明。
实施例1
本发明鹅肉香肠的制备方法,具体采用如下步骤制备而成:选用健康无病害的老鹅宰杀放血、烫煺毛、去内脏、取鹅胸肉及鹅腿肉,去除肌外膜、肌腱、淤血后,用流水清洗干净得到原料鹅肉;将原料鹅肉与猪肉按质量比7:3的比例混合,置于浓度为0.75g/L的蛋白酶混合液中(蛋白酶混合液由木瓜蛋白酶与胰蛋白酶以2:1比例混合而成),在50℃下嫩化60min;将嫩化后的鹅肉与猪肉放入搅拌机中搅碎为粒径2~3mm的肉糜,往肉糜中加入所需量的辅料,搅拌均匀后于0~4℃下腌制约24h,辅料按鹅肉与猪肉总重量的百分比添加(其中,鹅肉脂肪的添加量为鹅肉与猪肉总重量的10%,食盐的添加量为鹅肉与猪肉总重量的3%,复合磷酸盐的添加量为鹅肉与猪肉总重量的0.2%,葡萄糖的添加量为鹅肉与猪肉总重量的0.5%,蔗糖的添加量为鹅肉与猪肉总重量的0.5%,土豆淀粉的添加量为鹅肉与猪肉总重量的8%,花椒、八角、小茴香、甘草、桂皮的添加量均为鹅肉与猪肉总重量的0.6%,五香粉的添加量为鹅肉与猪肉总重量的0.5%,红曲红的添加量为鹅肉与猪肉总重量的0.01%~0.02);往腌制后的肉里加入总肉重量0.9%的混合发酵剂,搅拌均匀后用灌肠机将添加有混合发酵剂的肉糜灌入猪肉肠衣内,按25~30cm长度结扎后,用小针戳孔放气,其中,混合发酵剂由植物乳杆菌与戊糖片球菌按1:1混合而成,将香肠于20℃下发酵24h;发酵完成后,香肠于15℃下成熟10天,然后置于蒸笼中蒸煮20min;最后将熟化后的香肠于50℃烘箱中烘烤5h,冷却后真空包装,即得到鹅肉香肠。
实施例2
本发明鹅肉香肠的制备方法,与实施例1基本相同,其区别在于:蛋白酶混合液以总肉重量的0.002%直接添加至肉糜中;同时香肠蒸煮20min后于60℃烘箱中烘烤3h。
实施例3
本发明鹅肉香肠的制备方法,与实施例1基本相同,其区别在于:复合磷酸盐添加量为总肉重量的0.2%,其中,三聚磷酸盐、六偏磷酸钠和焦磷酸钠按质量比1:2:2混合;同时将香肠置于高温灭菌锅中于121℃下加热灭菌20min。
图1可以看出,添加有发酵剂的香肠(F及P+F组)乳酸菌含量明显高于未添加发酵剂(C及P组)的香肠,特别是在发酵期间(2-4d),发酵剂消耗营养物质产生乳酸,乳酸能在一定程度上抑制杂菌及腐败菌的生长,有利于香肠的保藏,从而延长其贮藏期;图2可以看出,成熟中期以前(约8d以前),添加有发酵剂的香肠(F及P+F组)菌落总数含量明显高于未添加发酵剂(C及P组)的香肠,这主要是因为此期间乳酸菌含量占优势地位;8d以后,添加有发酵剂的香肠菌落总数含量低于未添加发酵剂的香肠,这是发酵剂发酵产酸抑制了腐败菌及杂菌的生长。
图3左上图可看出,随加工时间的延长香肠硬度逐渐增大;因蛋白酶对肉中蛋白质有一定水解作用,C、F组硬度相对低于P、P+F组。右上图可看出,香肠内聚性先降后升且添加有蛋白酶或发酵剂组的香肠与对照组相比存在显著性差异。左下图可看出,香肠弹性逐渐下降,恰好印证香肠硬度的上升,这与香肠水分的流失存在一定关系。右下图可以看出,香肠咀嚼性逐渐增大,C组、F组咀嚼性对应高于P、P+F组,这是因为蛋白酶对肉制品有一定的嫩化作用。
实施例2中提高了烘烤温度,因香肠发酵结束后水分活度及水分含量值较高,不足以抑制腐败菌的生长,且发酵剂继续存活会使产品易于酸化,对香肠口感不利。提高烘烤温度是为了加速发酵剂失活,但会提高香肠出油率,因而烘烤时间缩短了。
实施例3中,复合磷酸盐中三种盐类比例不同对肉制品的嫩化作用有一定差异。而121℃下加热灭菌20min的香肠灭菌效果更为理想,香肠保质期相对更长。
表1为实施例1、2、3制得的鹅肉香肠的基本理化指标
通过表1可知,本发明制备方法制得的鹅肉香肠不仅水分含量和水分活度低,且脂肪含量和亚硝酸盐含量也低,这既有利于香肠的保藏,又具有高的营养价值(低脂高蛋白)且对人体健康影响小。
干燥成熟结束时鹅肉香肠的风味物质:鹅肉香肠总共检测出50种风味物质,包含烯萜类(10种)、醛类(8种)、烷烃类(6种)、芳烃类(7种)、醇类(7种)、酯类(6种)、酸类(3种)及其他类(3种)七大类风味物质。各种风味物质含量大小顺序为烯萜类﹥醛类﹥芳烃类﹥烷烃类﹥醇类﹥酯类﹥酸类﹥其他,其中烯萜类、醛类、芳烃类、烷烃类这4类风味物质占总分为物质含量的85%左右。
本发明鹅肉香肠的制备方法,将老鹅宰杀、烫煺毛、去内脏、清洗干净后,取适当大小胸脯肉及腿肉,每块约25±5g,先用蛋白酶混合酶液进行嫩化处理;再将其制成肉糜加入各种辅料进行斩拌、腌制;将腌制肉糜添加混合发酵剂依次进行灌肠、发酵、成熟、蒸煮、烘烤、冷却和包装的步骤;最后制得的鹅肉香肠嫩度佳、口感好,营养价值高,工艺简单、制作周期短。
Claims (10)
1.一种鹅肉香肠的制备方法,其特征在于:包括如下步骤:
步骤1,将处理好的鹅肉与猪肉按一定比例混合后置于木瓜蛋白酶与胰蛋白酶组成的蛋白酶混合液中,于一定温度下嫩化一段时间;其中,蛋白酶混合液的浓度为0.75g/L;
步骤2,将嫩化后的鹅肉与猪肉混合搅拌成肉糜,然后往其中加入一定量的辅料于0~4℃下腌制一段时间;辅料为:鹅肉脂肪、食盐、复合磷酸盐、葡萄糖、蔗糖、土豆淀粉、花椒、八角、小茴香、甘草、桂皮、五香粉以及红曲红;
步骤3,往腌制好的肉糜中添加所需量的混合发酵剂,搅拌均匀后灌肠,将香肠于所需温度下发酵;其中,混合发酵剂由植物乳杆菌与戊糖片球菌按质量比1:1混合而成;
步骤4,将发酵后的香肠于所需温度和湿度下成熟一段时间,然后蒸煮;
步骤5,将熟化后将香肠烘烤一段时间,并于冷却后真空封装,得到鹅肉香肠。
2.根据权利要求1所述的鹅肉香肠的制备方法,其特征在于:步骤1中,鹅肉与猪肉按质量比7:3混合,所述鹅肉为鹅胸肉和鹅腿肉。
3.根据权利要求1所述的鹅肉香肠的制备方法,其特征在于:步骤1中,所述蛋白酶混合液由木瓜蛋白酶与胰蛋白酶按2:1比例混合而成。
4.根据权利要求1所述的鹅肉香肠的制备方法,其特征在于:步骤1中,所述嫩化温度为50℃,嫩化时间为60min。
5.根据权利要求1所述的鹅肉香肠的制备方法,其特征在于:所述辅料按鹅肉与猪肉总重量的百分比添加,其中,鹅肉脂肪的添加量为鹅肉与猪肉总重量的10%,食盐的添加量为鹅肉与猪肉总重量的3%,复合磷酸盐的添加量为鹅肉与猪肉总重量的0.2%,葡萄糖的添加量为鹅肉与猪肉总重量的0.5%,蔗糖的添加量为鹅肉与猪肉总重量的0.5%,土豆淀粉的添加量为鹅肉与猪肉总重量的8%,花椒、八角、小茴香、甘草、桂皮的添加量均为鹅肉与猪肉总重量的0.6%,五香粉的添加量为鹅肉与猪肉总重量的0.5%,红曲红的添加量为鹅肉与猪肉总重量的0.01%~0.02。
6.根据权利要求5所述的鹅肉香肠的制备方法,其特征在于:所述复合磷酸盐由三聚磷酸盐、六偏磷酸钠和焦磷酸钠按质量比2:3:5混合而成。
7.根据权利要求1所述的鹅肉香肠的制备方法,其特征在于:步骤3中,所述混合发酵剂的添加量为鹅肉与猪肉总重量的0.9%;所述混合发酵剂中活菌数含量均为107cfu/mL。
8.根据权利要求1所述的鹅肉香肠的制备方法,其特征在于:步骤3中,发酵温度为20℃,发酵时间为48h。
9.根据权利要求1所述的鹅肉香肠的制备方法,其特征在于:步骤4中,将发酵后的香肠于15℃、相对湿度80%下成熟10天,然后置于蒸笼中蒸煮20min。
10.根据权利要求1所述的鹅肉香肠的制备方法,其特征在于:步骤5中,将熟化后的香肠于50℃下烘烤5h,冷却后置于真空袋内封装。
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