CN110403143A - A kind of pork liver intestines and preparation method thereof - Google Patents
A kind of pork liver intestines and preparation method thereof Download PDFInfo
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- CN110403143A CN110403143A CN201910507072.8A CN201910507072A CN110403143A CN 110403143 A CN110403143 A CN 110403143A CN 201910507072 A CN201910507072 A CN 201910507072A CN 110403143 A CN110403143 A CN 110403143A
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- pork liver
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- 235000015277 pork Nutrition 0.000 title claims abstract description 86
- 210000004185 liver Anatomy 0.000 title claims abstract description 61
- 210000000936 intestine Anatomy 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 229920002752 Konjac Polymers 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 19
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical group [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 11
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 10
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013736 caramel Nutrition 0.000 claims abstract description 6
- 239000003086 colorant Substances 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 94
- 108010073771 Soybean Proteins Proteins 0.000 claims description 31
- 235000019710 soybean protein Nutrition 0.000 claims description 31
- 235000013312 flour Nutrition 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 21
- 241000206575 Chondrus crispus Species 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 238000010411 cooking Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 229910019142 PO4 Inorganic materials 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 239000000084 colloidal system Substances 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 10
- 239000000686 essence Substances 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 10
- 239000010452 phosphate Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000013467 fragmentation Methods 0.000 claims 1
- 238000006062 fragmentation reaction Methods 0.000 claims 1
- 235000020997 lean meat Nutrition 0.000 claims 1
- -1 monascorubin Chemical compound 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 235000010378 sodium ascorbate Nutrition 0.000 claims 1
- 229960005055 sodium ascorbate Drugs 0.000 claims 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 abstract description 58
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 5
- 229920002581 Glucomannan Polymers 0.000 abstract description 5
- 229940046240 glucomannan Drugs 0.000 abstract description 5
- 239000000252 konjac Substances 0.000 abstract description 5
- 235000010485 konjac Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000000049 pigment Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract 1
- 229910002651 NO3 Inorganic materials 0.000 abstract 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000004332 deodorization Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000006467 substitution reaction Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 39
- 239000000654 additive Substances 0.000 description 17
- 230000000996 additive effect Effects 0.000 description 17
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 14
- 239000000203 mixture Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 240000003889 Piper guineense Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 239000000945 filler Substances 0.000 description 8
- 235000021110 pickles Nutrition 0.000 description 8
- 238000007789 sealing Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 230000007423 decrease Effects 0.000 description 7
- 235000015250 liver sausages Nutrition 0.000 description 7
- 239000001103 potassium chloride Substances 0.000 description 7
- 235000011164 potassium chloride Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 239000000839 emulsion Substances 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 244000247812 Amorphophallus rivieri Species 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 230000002411 adverse Effects 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 238000013461 design Methods 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000002070 germicidal effect Effects 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000005457 ice water Substances 0.000 description 4
- 238000005213 imbibition Methods 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 238000005086 pumping Methods 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- 239000011435 rock Substances 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 244000205754 Colocasia esculenta Species 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 101710089165 Protein white Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
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- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- 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 discloses a kind of pork liver intestines and preparation method thereof, the present invention selects pork and pork liver to make sausage as main material, make full use of the nutritive value of pork liver, and since pork liver itself has certain color, its requirement relative reduction for pigment, so this product selects safer caramel colorant, natural pigment Monascus color compounding sodium isoascorbate substitution nitrate, the safety of sausage goods is improved, while using deodorization, adding spiced method increase flavor.In addition, in the present invention konjac glucomannan addition, increase the content and organoleptic quality of product dietary fiber, make product nutrients content more comprehensively.Konjaku pork liver intestines hardness of the present invention is lower but does not lose elasticity again, is easier to chew, and tackness and cohesion all increase to a certain extent, increases water conservation, the Oil keeping of sausage, and the increase of elasticity makes the mouthfeel of sausage more preferably.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of pork liver intestines and preparation method thereof.
Background technique
Pork sweet-salty is flat, the ingredients such as protein and fat rich in, carbohydrate, calcium, phosphorus, iron, pork
Fiber is more soft, and connective tissue is less, and more intramuscular fat is contained in musculature, and meat flavour is delicious after cooking processing.
There are a large amount of protein in pork liver, it is few containing rouge, contain minerals abundant, microelement and multivitamin, iron-content is high, is tradition
Nutraceutical and excellent food of enriching blood.Konjaku is rich in dietary fiber, plays the role of improving function of intestinal canal, antitumor, fat reducing.
Industry mainly selects nitrite to use as color protection and colour former at present, but consumer is for nitrite
Acceptance is not high, because the safety of nitrite is not high, will be easier quilt using other comparatively safe complex pigments now
Consumer's concern and selection, certain color and flavor are itself had in view of liver, so can choose completely after shortening
Safer and more effective pigment substitutes nitrous acid.
Presently commercially available sausage mainly processed using livestock meat, product nutritive value approach equalization, taste and
Mouthfeel is relatively simple.More comprehensively, more meeting the new varieties sausage that modern's diet consumption is accustomed to using new raw material nutrition is
Open up the important means of meat products processing frontier.In domestic sausage market, Pork sausage is occupied an leading position, and traditional pork is fragrant
The most hardness of intestines is too high, elasticity is small, mouthfeel hair bavin, is unsuitable for chewing.Pig liver accounts for the 1.4% of pig weight, and nutritive value is high, is
The by-product of livestock products processing, source is wide, price is low, is developed and used the utilization rate that can improve its nutritive value, increases
Add food added value.Therefore, the exploitation of new product is carried out using pork liver, and there is wide economic value and market prospects.
Summary of the invention
In view of the above-mentioned problems, the present invention is intended to provide a kind of pork liver intestines and preparation method thereof, by the addition present invention
Critical component konjaku flour, soybean protein isolate, pork (lean to fat ratio 1-2:8-9) and pork liver so that pork liver intestines hardness of the present invention compared with
It is low, be easier to chew, tackness and cohesion all increase to a certain extent, increase water conservation, the Oil keeping of sausage.
Critical component a konjaku flour
With the increase of konjaku flour additive amount, the hardness of pork liver intestines, elasticity and chewiness variation be not significant, only tackness
Presentation significantly rises trend.Konjaku flour has thickening property and water imbibition, can prevent meat emulsion product bleed condensate oil after sausage is added,
The tackness of meat emulsion product is improved, while the emulsibility that konjaku flour has can also be improved the troponin dissolved out in meat emulsion product
Tackness between meat gruel.Konjaku flour compounds carragheen again, and certain potassium chloride is added, so that the gelling of final products
Increase, the property gathered and elasticity are more preferable.But additive amount that texture quality final for sausage is affected or konjaku flour.
Critical component b soybean protein isolate
With the increase of soybean protein isolate dosage, hardness, elasticity, chewiness and the cohesion of sausage have with soybean point
Content increase from albumen first increases the trend then reduced.Hardness, chewiness and the cohesion of sausage are in soybean protein isolate
Additive amount reaches maximum value when being 2 parts, the elasticity of sausage reaches maximum value when soybean protein isolate additive amount is 2.6 parts.This
Soybean protein isolate additive amount increases when being due to starting, and the molecular number of unit volume increases, the effect enhancing between protein molecular,
Increase from the hardness of sausage, elasticity, chewiness and cohesion.But with continuing growing for soybean protein isolate additive amount, instead
And reduced, this may be related with the water imbibition of soybean protein isolate.Soybean protein isolate is due to absorbing more water, sausage
In more water counteract the enhancing of the gel effect brought by soybean protein isolate content increases, therefore show as in soybean
When protein isolate additive amount is 3 parts or so, hardness, elasticity, chewiness and the cohesion of sausage decrease.
Critical component c pork (lean to fat ratio 1-2:8-9) and pork liver
The ratio that pork liver accounts for is smaller, and the hardness and chewiness of pork liver intestines are smaller, after first increase is then presented in the elasticity of pork liver intestines
Reduced trend.
A kind of preparation method of pork liver intestines, includes the following steps:
1) by weight, prepare the following raw material:
40-45 parts of pork, 37-42 parts of pork liver, 1.0-2.0 parts of konjaku flour, 6-10 parts of hydroxypropul starch, soybean protein isolate
2-4 parts, 0.60-0.70 parts of salt, 1-1.2 parts of carragheen, 0.08-0.1 parts of potassium chloride, 0.04-0.06 parts of monascorubin, coke
0.05-0.10 parts of fried sugar element, 0.650-0.850 parts of sodium isoascorbate, 0.2-0.4 parts of composite phosphate, essence 0.4-0.6
Part, 0.85-0.95 parts of white granulated sugar, 0.8-1 parts of cooking wine, 0.2-0.35 parts of chilli powder, 0.25-0.35 parts of monosodium glutamate, ginger 1.1-1.4
Part, 0.5-1.0 parts of pepper powder；
Water is added to be made into colloid konjaku flour and carragheen；
2) it pre-processes: pork liver is cleaned up, cleared blood cake above, dirt use 1% lemon acid soak 50-
70min drains the water after cleaning, then boils 5-8min together with bruised ginger in boiling water, with just well-done for degree.In order to control meat temperature,
First raw meat and pork liver to be shredded before Minced Steak, pork liver is cut into the strip of 2-3cm wide, 5-6cm long, and pork is cut into about 6-8cm3Meat
Grain.Then their temperature is controlled at 3-5 DEG C respectively；
3) it rubs: pretreatment pork liver, pork being rubbed in pulverizer and obtains meat gruel, it is therefore an objective to reach the institutional framework of meat
Destruction to a certain degree, to reformulate the sausage product of certain structure.When Minced Steak, it is not higher than it should be specifically noted that controlling meat temperature
10 DEG C, otherwise the retention ability, cohesive force of meat stuffing will decline, and generate adverse effect to quality of item.Meanwhile it not surpass when Minced Steak
Amount fills out meat, and especially when twisting fat, each injected volume will be less.After rubbing, it is desirable that meat particle diameter is 5-7mm；
4) it stirs: meat gruel being put into blender, while salt, composite phosphate, monascorubin, burnt sugar coloring is added
It is element, sodium isoascorbate, konjac glucomannan and carragheen (konjaku flour and carragheen water is added to be made into colloid be put into), white granulated sugar, cooking wine, peppery
Green pepper powder, pepper powder, monosodium glutamate and essence etc..5-10min is stirred to be uniformly mixed.The key of stirring is that control meat temperature is no more than 10 DEG C；
5) pickle: stirring finishes, and meat gruel is held with glue basin, is filled to eighty per cant full, emptying blibbing and is put with gummed paper lid jail
Enter and is pickled between pickling.Temperature is 0-4 DEG C between marinated, and humidity is 85%-90%, pickles 20-26h.The fillings tone pickled is equal
It is even, become high resilience and viscosity, while improving the retentiveness of product；
6) into marinated meat gruel, hydroxypropul starch, soybean protein isolate is added, stirs, is uniformly mixed, entire whipping process
The middle temperature for controlling marinated meat gruel is no more than 10 DEG C, obtains precision processing meat gruel；Specific method can for will meat stuffing that pickle through cutting
The machine of mixing, which is cut to mix, mixes meat stuffing uniformly, and passes through the emulsification such as the salting-in-protein extracted and the vegetable protein of addition in pickling process
Fat emulsification is further increased the being knotted property of meat by agent.It cuts and mixes fine or not, directly determine the quality of product；
Addition hydroxypropul starch (about 8%), soybean protein isolate (2%) are cut after mixing 1-2min, then is cut and is mixed 2-5min and terminate.
It cuts and mixes Shi Yingxian and mix at a slow speed, then high speed emulsifies, cut and mix temperature control under the conditions of 10 DEG C.It cuts and mixes the time and be generally 5-8min,
Meat stuffing after cutting and mixing answers color milky white, sticky good, glossy good；
7) bowel lavage: bowel lavage is will to cut the meat stuffing mixed to pour into preprepared casing, when recording by weight.Using
Continuous vacuum sausage filler, before use, the hopper of sausage filler is cooled down with ice water.When pouring into first pot, air in discharge machine.After bowel lavage
It is pricked with knot, uses hog intestine.The meat stuffing recorded is wanted closely and gapless, prevents from filling too tight or too loose, expansibility will fit
In, can be collided with two fingers pressure intestines both sides is advisable；
Boiling: wanting cooking disinfection in the intestines 30min irrigated, otherwise on the rocks must cool down.When sterilization temperature and constant temperature
Between, the different from according to type and the specification difference of bowel lavage.The product steams 30min using boiled water to be cured；
It is cooling: steamed sausage is put in cooled to room temperature on drying frame；
Drying: it by the sausage of boiling, gives off a strong fragrance and high resilience, there are many droplets on surface.Put it into air blast
10min or so is dried in drying box at 50 DEG C, makes its dry tack free；
Packaging: vacuum-pumping and sealing is carried out to product using vacuum sealer.Design parameter are as follows: sealing time 4.4-4.6s,
Vacuum degree: 0.09MPa；
Sterilization: 121 DEG C of high temperature high pressure sterilizing, 20min are used.Finally sausage is carried out with ultraviolet germicidal lamp (30min)
Surface disinfection；
Product inspection: quality examination is carried out to product, it is ensured that the quality that it meets national health method and relevant department promulgates
It marks (GB2762-2005)；
Labeling storage: sausage is labelled, and storage saves, and can be reserved for 3 months under the conditions of 25 DEG C.
Beneficial effects of the present invention:
Pork liver intestines hardness and elasticity of the present invention are moderate, are suitable for chewing.
Specific embodiment
Technical effect in order to further illustrate the present invention is specifically described the present invention below by embodiment.
Embodiment 1
1) by weight, prepare the following raw material:
Pork 40, pork liver 37,1 part of konjaku flour, 6 parts of hydroxypropul starch, 2 parts of soybean protein isolate, 0.6 part of salt, red yeast rice
0.04 part of haematochrome, 0.05 part of caramel colorant, 0.65 part of sodium isoascorbate, 0.2 part of composite phosphate, 0.4 part of essence, white sand
Sugared 0.85 part, 0.8 part of cooking wine, 0.2 part of chilli powder, 0.25 part of monosodium glutamate, 1.1 parts of ginger, 0.5 part of pepper powder, 1 part of carragheen, chlorine
Change 0.08 part of potassium；
Water is added to be made into colloid in konjaku flour, carragheen and potassium chloride；
2) pre-process: pork liver cleaned up, it is cleared above blood cake, dirt, using 1% lemon acid soak 50min,
It drains the water after cleaning, then is boiled together 5 minutes in boiling water with bruised ginger, with just well-done for degree.In order to control meat temperature, wanted before Minced Steak
First raw meat and pork liver are shredded, pork liver is cut into the strip of 2cm, width 5cm long, and pork is cut into about 6cm3Meat particle.Then respectively will
Their temperature is controlled at 3 DEG C；
3) it rubs: pretreatment pork liver, pork being rubbed in pulverizer and obtains meat gruel, it is therefore an objective to reach the institutional framework of meat
Destruction to a certain degree, to reformulate the sausage product of certain structure.When Minced Steak, it is not higher than it should be specifically noted that controlling meat temperature
10 DEG C, otherwise the retention ability, cohesive force of meat stuffing will decline, and generate adverse effect to quality of item.Meanwhile it not surpass when Minced Steak
Amount fills out meat, and especially when twisting fat, each injected volume will be less.After rubbing, it is desirable that meat particle diameter is 6mm；
4) it stirs: meat gruel being put into blender, while salt, composite phosphate, monascorubin, burnt sugar coloring is added
It is element, sodium isoascorbate, konjac glucomannan and carragheen (konjaku flour and carragheen water is added to be made into colloid be put into), white granulated sugar, cooking wine, peppery
Green pepper powder, pepper powder, monosodium glutamate and essence.7min is stirred to be uniformly mixed.The key of stirring is that control meat temperature is no more than 10 DEG C；
5) pickle: stirring finishes, and meat gruel is held with glue basin, is filled to the net blibbing of eighty per cant set solid, with gummed paper lid jail, is put into
It is pickled between marinated.Temperature is 4 DEG C between marinated, and humidity is 85%, is pickled for 24 hours.The fillings uniform hue pickled, becomes rich in bullet
Property and viscosity, while improving the retentiveness of product；
6) cut and mix: the meat stuffing pickled, which is cut to mix through cutmixer, mixes meat stuffing uniformly, and by extracting in pickling process
Salting-in-protein and addition the emulsifiers such as vegetable protein by fat emulsification, further increase the being knotted property of meat.It cuts and mixes fine or not,
Directly determine the quality of product；
Addition hydroxypropul starch, soybean protein isolate are cut after mixing 2min, then is cut and is mixed 4min and terminate.It cuts and mixes Shi Yingxian and mix at a slow speed
It closes, then high speed emulsifies, cuts and mix temperature control at 10 DEG C.It cuts and mixes the time as 6min, the meat stuffing after cutting and mixing answers color milky white, sticky
It is good, glossy good；
7) bowel lavage: bowel lavage is will to cut the meat stuffing mixed to pour into preprepared casing, when recording by weight.Using
Continuous vacuum sausage filler, before use, the hopper of sausage filler is cooled down with ice water.When pouring into first pot, air in discharge machine.After bowel lavage
It is pricked with knot, uses hog intestine.The meat stuffing recorded is wanted closely and gapless, prevents from filling too tight or too loose, expansibility will fit
In, can be collided with two fingers pressure intestines both sides is advisable；
Boiling: wanting cooking disinfection in the intestines 30min irrigated, otherwise on the rocks must cool down.When sterilization temperature and constant temperature
Between, the different from according to type and the specification difference of bowel lavage.The product steams 30min using boiled water to be cured；
It is cooling: steamed sausage is put in cooled to room temperature on drying frame；
Drying: it by the sausage of boiling, gives off a strong fragrance and high resilience, there are many droplets on surface.Put it into air blast
10min is dried at 50 DEG C in drying box, makes its dry tack free；
Packaging: vacuum-pumping and sealing is carried out to product using vacuum sealer.Design parameter are as follows: sealing time 4.5s, vacuum
Degree: 0.09MPa；
Sterilization: 121 DEG C of high temperature high pressure sterilizing, 20min are used.Finally sausage is carried out with ultraviolet germicidal lamp (30min)
Surface disinfection；
Product inspection: quality examination is carried out to product, it is ensured that the quality that it meets national health method and relevant department promulgates
It marks (GB2762-2005)；
Labeling storage: sausage is labelled, and storage saves, and can be reserved for 3 months under the conditions of 25 DEG C.
Embodiment 2
1) by weight, prepare the following raw material:
42 parts of pork, 40 parts of pork liver, 1.5 parts of konjaku flour, 8 parts of hydroxypropul starch, 3 parts of soybean protein isolate, salt 0.65
Part, 1.2 parts of carragheen, 0.05 part of monascorubin, 0.075 part of caramel colorant, 0.75 part of sodium isoascorbate, composite phosphate
0.3 part, 0.5 part of essence, 0.9 part of white granulated sugar, 0.9 part of cooking wine, 0.25 part of chilli powder, 0.3 part of monosodium glutamate, 1.25 parts of ginger, pepper
0.75 part of powder, 0.1 part of potassium chloride；
Water is added to be made into colloid in konjaku flour, carragheen and potassium chloride；
2) pre-process: pork liver cleaned up, it is cleared above blood cake, dirt, using 1% lemon acid soak 60min,
It drains the water after cleaning, then is boiled together 7 minutes in boiling water with bruised ginger, with just well-done for degree.In order to control meat temperature, wanted before Minced Steak
First raw meat and pork liver are shredded, pork liver is cut into the strip of 2.5cm wide, 5.5cm long, and pork is cut into about 6cm3Meat particle.Then divide
Their temperature is not controlled at 4 DEG C；
3) it rubs: pretreatment pork liver, pork being rubbed in pulverizer and obtains meat gruel, it is therefore an objective to reach the institutional framework of meat
Destruction to a certain degree, to reformulate the sausage product of certain structure.When Minced Steak, it is not higher than it should be specifically noted that controlling meat temperature
10 DEG C, otherwise the retention ability, cohesive force of meat stuffing will decline, and generate adverse effect to quality of item.Meanwhile it not surpass when Minced Steak
Amount fills out meat, and especially when twisting fat, each injected volume will be less.After rubbing, it is desirable that meat particle diameter is 6mm；
4) it stirs: meat gruel being put into blender, while salt, composite phosphate, monascorubin, burnt sugar coloring is added
It is element, sodium isoascorbate, konjac glucomannan and carragheen (konjaku flour and carragheen water is added to be made into colloid be put into), white granulated sugar, cooking wine, peppery
Green pepper powder, pepper powder, monosodium glutamate and essence etc..8min is stirred to be uniformly mixed.The key of stirring is that control meat temperature is no more than 10 DEG C；
5) pickle: stirring finishes, and meat gruel is held with glue basin, is filled to the net blibbing of eighty per cant set solid, with gummed paper lid jail, is put into
It is pickled between marinated.Temperature is 4 DEG C between marinated, and humidity is 90%, pickles 25h.The fillings uniform hue pickled, becomes rich in bullet
Property and viscosity, while improving the retentiveness of product；
6) cut and mix: the meat stuffing pickled, which is cut to mix through cutmixer, mixes meat stuffing uniformly, and by extracting in pickling process
Salting-in-protein and addition the emulsifiers such as vegetable protein by fat emulsification, further increase the being knotted property of meat.It cuts and mixes fine or not,
Directly determine the quality of product；
Addition hydroxypropul starch (about 8%), soybean protein isolate (2%) (water is added to be put at paste) after mixing 2min is cut, then
It cuts and mixes 5min and terminate.It cuts and mixes Shi Yingxian and mix at a slow speed, then high speed emulsifies, cut and mix temperature control at 10 DEG C or so.It cuts and mixes the time one
As be 7min, the meat stuffing after cutting and mixing answer color it is milky white, viscosity it is good, glossy good；
7) bowel lavage: bowel lavage is will to cut the meat stuffing mixed to pour into preprepared casing, when recording by weight.Using
Continuous vacuum sausage filler, before use, the hopper of sausage filler is cooled down with ice water.When pouring into first pot, air in discharge machine.After bowel lavage
It is pricked with knot, uses hog intestine.The meat stuffing recorded is wanted closely and gapless, prevents from filling too tight or too loose, expansibility will fit
In, can be collided with two fingers pressure intestines both sides is advisable；
Boiling: wanting cooking disinfection in the intestines 30min irrigated, otherwise on the rocks must cool down.When sterilization temperature and constant temperature
Between, the different from according to type and the specification difference of bowel lavage.The product steams 30min using boiled water to be cured；
It is cooling: steamed sausage is put in cooled to room temperature on drying frame；
Drying: it by the sausage of boiling, gives off a strong fragrance and high resilience, there are many droplets on surface.Put it into air blast
9min is dried at 50 DEG C in drying box, makes its dry tack free；
Packaging: vacuum-pumping and sealing is carried out to product using vacuum sealer.Design parameter are as follows: sealing time 4.4s, vacuum
Degree: 0.09MPa；
Sterilization: 121 DEG C of high temperature high pressure sterilizing, 20min are used.Finally sausage is carried out with ultraviolet germicidal lamp (30min)
Surface disinfection；
Product inspection: quality examination is carried out to product, it is ensured that the quality that it meets national health method and relevant department promulgates
It marks (GB2762-2005)；
Labeling storage: sausage is labelled, and storage saves, and can be reserved for 3 months under the conditions of 25 DEG C.
Embodiment 3
1) by weight, prepare the following raw material:
45 parts of pork, 42 parts of pork liver, 2.0 parts of konjaku flour, 10 parts of hydroxypropul starch, 4 parts of soybean protein isolate, salt 0.70
Part, 1.2 parts of carragheen, 0.06 part of monascorubin, 0.10 part of caramel colorant, 0.850 part of sodium isoascorbate, composite phosphate
0.4 part, 0.6 part of essence, 0.95 part of white granulated sugar, 1 part of cooking wine, 0.3 part of chilli powder, 0.35 part of monosodium glutamate, 1.4 parts of ginger, pepper powder
1.0 parts, 0.1 part of potassium chloride；
Water is added to be made into colloid in konjaku flour, carragheen and potassium chloride；
2) pre-process: pork liver cleaned up, it is cleared above blood cake, dirt, using 1% lemon acid soak 70min,
It drains the water after cleaning, then boils 8min together with bruised ginger in boiling water, with just well-done for degree.In order to control meat temperature, wanted before Minced Steak
First raw meat and pork liver are shredded, pork liver is cut into the strip of 3cm wide, 6cm long, and pork is cut into about 6cm3Meat particle.Then respectively will
Their temperature is controlled at 5 DEG C；
3) it rubs: pretreatment pork liver, pork being rubbed in pulverizer and obtains meat gruel, it is therefore an objective to reach the institutional framework of meat
Destruction to a certain degree, to reformulate the sausage product of certain structure.When Minced Steak, it is not higher than it should be specifically noted that controlling meat temperature
10 DEG C, otherwise the retention ability, cohesive force of meat stuffing will decline, and generate adverse effect to quality of item.Meanwhile it not surpass when Minced Steak
Amount fills out meat, and especially when twisting fat, each injected volume will be less.After rubbing, it is desirable that meat particle diameter is 6mm；
4) it stirs: meat gruel being put into blender, while salt, composite phosphate, monascorubin, burnt sugar coloring is added
It is element, sodium isoascorbate, konjac glucomannan and carragheen (konjaku flour and carragheen water is added to be made into colloid be put into), white granulated sugar, cooking wine, peppery
Green pepper powder, pepper powder, monosodium glutamate and essence.10min is stirred to be uniformly mixed.The key of stirring is that control meat temperature is no more than 10 DEG C；
5) pickle: stirring finishes, and meat gruel is held with glue basin, is filled to the net blibbing of eighty per cant set solid, with gummed paper lid jail, is put into
It is pickled between marinated.Temperature is 4 DEG C between marinated, and humidity is 90%, pickles 26h.The fillings uniform hue pickled, becomes rich in bullet
Property and viscosity, while improving the retentiveness of product；
6) cut and mix: the meat stuffing pickled, which is cut to mix through cutmixer, mixes meat stuffing uniformly, and by extracting in pickling process
Salting-in-protein and addition the emulsifiers such as vegetable protein by fat emulsification, further increase the being knotted property of meat.The quality mixed is cut,
Directly determine the quality of product；
Addition hydroxypropul starch (about 8%), soybean protein isolate (2%) (water is added to be put at paste) after mixing 3min is cut, then
It cuts and mixes 5min and terminate.It cuts and mixes Shi Yingxian and mix at a slow speed, then high speed emulsifies, cut and mix temperature control at 10 DEG C or so.It cuts and mixes the time one
As be 8min, the meat stuffing after cutting and mixing answer color it is milky white, viscosity it is good, glossy good；
7) bowel lavage: bowel lavage is will to cut the meat stuffing mixed to pour into preprepared casing, when recording by weight.Using
Continuous vacuum sausage filler, before use, the hopper of sausage filler is cooled down with ice water.When pouring into first pot, air in discharge machine.After bowel lavage
It is pricked with knot, uses hog intestine.The meat stuffing recorded is wanted closely and gapless, prevents from filling too tight or too loose, expansibility will fit
In, can be collided with two fingers pressure intestines both sides is advisable；
Boiling: wanting cooking disinfection in the intestines 30min irrigated, otherwise on the rocks must cool down.When sterilization temperature and constant temperature
Between, the different from according to type and the specification difference of bowel lavage.The product steams 30min using boiled water to be cured；
It is cooling: steamed sausage is put in cooled to room temperature on drying frame；
Drying: it by the sausage of boiling, gives off a strong fragrance and high resilience, there are many droplets on surface.Put it into air blast
12min is dried at 50 DEG C in drying box, makes its dry tack free；
Packaging: vacuum-pumping and sealing is carried out to product using vacuum sealer.Design parameter are as follows: sealing time 4.6s, vacuum
Degree: 0.09MPa；
Sterilization: 121 DEG C of high temperature high pressure sterilizing, 20min are used.Finally sausage is carried out with ultraviolet germicidal lamp (30min)
Surface disinfection；
Product inspection: quality examination is carried out to product, it is ensured that the quality that it meets national health method and relevant department promulgates
It marks (GB2762-2005)；
Labeling storage: sausage is labelled, and storage saves, and can be reserved for 3 months under the conditions of 25 DEG C.
1 embodiment 1-3 texture data of table
Texture analysis, three research konjaku flour additive amount, soybean protein isolate dosage, pork and pork liver ratio variables are to evil spirit
The influence of taro perfume (or spice) liver sausage texture, and analyzed by hardness, elasticity, chewiness, tackness, the several parameters of cohesion.By sample
The casing of product is peelled off, and the cylindrical body of 2.5cm thickness is cut into, and tests probe operation TPA mode with Texture instrument P50, speed is before surveying
2mm/s, test speed 10mm/s are divided into 5s, measuring distance 10mm (the 40% of thickness of sample) twice between compression time.Every group
Sample is measured in parallel 5 times, and takes its average value.Texture data and analysis result are as follows:
Influence of the 2 konjaku flour additive amount of table to texture
Table 2 reflect be konjaku flour influence of the additive amount to texture, such as table it can be seen that, with the increasing of konjaku flour additive amount
Add, the hardness of pork liver intestines, elasticity and chewiness variation be not significant, and only tackness presentation significantly rises trend.Konjaku flour has
Thickening property and water imbibition can prevent meat emulsion product bleed condensate oil after sausage is added, and propose the tackness of meat emulsion product, while evil spirit
The emulsibility that taro powder has can also be improved the tackness between the troponin and meat gruel dissolved out in meat emulsion product.
Influence of the 3 soybean protein isolate dosage of table to texture
Table 3 reflect be influence of the soybean protein isolate dosage to texture, such as table it can be seen that, as soybean protein isolate is used
The increase of amount, hardness, elasticity, chewiness and the cohesion of sausage have first to be increased then with the content increase of soybean protein isolate
Reduced trend.Hardness, chewiness and the cohesion of sausage reach maximum value, sausage at 2 parts of soybean protein isolate additive amount
Elasticity soybean protein isolate additive amount be 2.6 parts reach maximum value.Beans protein isolate is added when this may be due to starting
Amount increases, and the molecular number of unit volume increases, the effect enhancing between protein molecular, from the hardness of sausage, elasticity, chewiness and interior
Poly- property increases.But with continuing growing for soybean protein isolate additive amount, reduced instead, this may be with soybean separation protein
White water imbibition is related.Soybean protein isolate is due to absorbing more water, and more water is counteracted since soybean separates in sausage
Protein content increases the enhancing of brought gel effect, therefore shows as when soybean protein isolate additive amount is at 3 parts or so, fragrant
Hardness, elasticity, chewiness and the cohesion of intestines decrease.
The influence of 4 pork of table and pork liver ratio to texture
What table 4 reflected is the influence of pork and pork liver ratio to texture, and such as table, it can be seen that, the ratio that pork liver accounts for is smaller, fragrant
The hardness and chewiness of liver sausage are smaller, and the trend of first increases and then decreases is then presented in the elasticity of fragrant liver sausage, may be due to fat
Additive amount increases, and the fat of isolating protein absorption is outer to still have extra free-fat, reduces the adhesion strength of smoked and cooked sausage, egg
The fastness of white matter gel structure declines, and elasticity is insufficient, and fatty additive amount does not make significant difference to the tackness of smoked and cooked sausage.
The commercially available sausage of table 5 and the fragrant liver sausage texture data comparison of the present invention
Table 5 is the comparison of commercially available sausage and fragrant liver sausage (i.e. pork liver intestines) the texture data of the present invention, mainly from hardness, elasticity,
The several index analysis of chewiness, tackness, cohesion, recovery, it can thus be seen that konjaku perfume (or spice) liver sausage and commercially available sausage compare, multinomial
Index has a degree of optimization, and present invention perfume liver sausage hardness is lower, is easier to chew, and tackness and cohesion are all certain
Increase to degree, be retained with increasing sausage, Oil keeping, elastic increase makes the mouthfeel of sausage more preferably.
Finally, it should be noted that the above examples are only used to illustrate the technical scheme of the present invention rather than limits, although ginseng
Technical solution of the present invention is described in detail according to preferred embodiment, it will be appreciated by those skilled in the art that can be to this
The technical solution of invention is modified or replaced equivalently, and without departing from the purpose and scope of the invention, should all be covered at this
In the protection scope of invention.
Claims (7)
1. a kind of preparation method of pork liver intestines, which comprises the steps of:
1) by weight, prepare the following raw material:
40-45 parts of pork, 37-42 parts of pork liver, 1.0-2.0 parts of konjaku flour, 6-10 parts of hydroxypropul starch, soybean protein isolate 2-4
It is part, 0.60-0.70 parts of salt, 1-1.2 parts of carragheen, 0.04-0.06 parts of monascorubin, 0.05-0.10 parts of caramel colorant, different
0.650-0.850 parts of sodium ascorbate, 0.2-0.4 parts of composite phosphate, 0.4-0.6 parts of essence, 0.85-0.95 parts of white granulated sugar,
0.8-1 parts of cooking wine, 0.2-0.3 parts of chilli powder, 0.25-0.35 parts of monosodium glutamate, 1.1-1.4 parts of ginger, 0.5-1.0 parts of pepper powder；
Water is added to be made into colloid konjaku flour and carragheen；
2) after cleaning up pork liver, with 1% lemon acid soak 50-70min, taking-up drains the water, in boiling water together with ginger
In boil 5-8min, then take out, obtain pretreatment pork liver；
3) pork liver, pork fragmentation to meat gruel will be pre-processed, meat gruel diameter is 5-7mm；
4) salt, composite phosphate, monascorubin, caramel colorant, sodium isoascorbate, colloid, white sand are added into meat gruel
Sugar, cooking wine, chilli powder, pepper powder, monosodium glutamate and essence stir 5-10min, are uniformly mixed, control meat gruel in entire whipping process
Temperature be no more than 10 DEG C, obtain pretreatment meat gruel；
5) pretreatment meat gruel is pickled into 20-26h, pickling temperature is 0-4 DEG C, humidity 85%-90%, obtains marinated meat gruel；
6) into marinated meat gruel, hydroxypropul starch, soybean protein isolate is added, stirs, is uniformly mixed, is controlled in entire whipping process
The temperature for making marinated meat gruel is no more than 10 DEG C, obtains precision processing meat gruel；
7) by precision processing meat gruel bowel lavage, boiling, cooling, drying, packaging, sterilization, product inspection, preservation.
2. the preparation method of pork liver intestines according to claim 1, which is characterized in that in pork described in step 1) fat meat with
Lean meat ratio is 1-2:8-9.
3. the preparation method of pork liver intestines according to claim 1, which is characterized in that pretreatment pork liver described in step 3),
Pork first shreds under conditions of temperature is 3-5 DEG C, then is broken into meat gruel；
The strip that pork liver is width 2-3cm, long 5-6cm is pre-processed after chopping, pork diameter is the meat particle of about 6-8cm.
4. the preparation method of pork liver intestines according to claim 1, which is characterized in that meat gruel diameter described in step 3) is 5-
7mm。
5. the preparation method of pork liver intestines according to claim 1, which is characterized in that pretreatment meat gruel described in step 5) salts down
20-26h processed.
6. the preparation method of pork liver intestines according to claim 1, which is characterized in that precision processing meat gruel described in step 7) fills
The casing that intestines are selected is hog intestine.
7. the pork liver intestines being prepared by any one of claim 1-6 the method.
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| CN111202226B (en) * | 2020-01-14 | 2023-05-23 | 临沂金锣文瑞食品有限公司 | Cold-cut plain sausage and preparation method thereof |
| CN111772113A (en) * | 2020-07-13 | 2020-10-16 | 稷山县阳润宝兴肉业有限公司 | Production and processing equipment with automatic feeding and discharging functions for steamed stuffed bun meat and processing method thereof |
| CN112369567A (en) * | 2020-11-13 | 2021-02-19 | 湖南知味大师食品有限公司 | Preparation method of chewing-resistant smoked and cooked sausage |
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Application publication date: 20191105 |