CN110810744A - Preparation method for improving quality of air-dried sausage based on biological membrane - Google Patents
Preparation method for improving quality of air-dried sausage based on biological membrane Download PDFInfo
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- CN110810744A CN110810744A CN201911152806.1A CN201911152806A CN110810744A CN 110810744 A CN110810744 A CN 110810744A CN 201911152806 A CN201911152806 A CN 201911152806A CN 110810744 A CN110810744 A CN 110810744A
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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
- A23L13/60—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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- 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
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
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Abstract
The invention relates to an air-dried sausage, in particular to a preparation method of the air-dried sausage, which comprises the following steps: adding the chopped and mixed pork ham into a salt preparation, uniformly stirring, and pickling at 4 ℃ for 4-5 hours; adding auxiliary materials, mixing fully and uniformly, chopping and mixing, wherein the auxiliary materials comprise the following components: deacetylated konjac glucomannan and nano microfibrillated cellulose; inoculating the mixed lactobacillus, staphylococcus xylosus and glucose bacteria into meat materials, uniformly stirring, and performing enema to obtain the sausage; uniformly coating the biofilm solution on the surface of the sausage, and drying by cold air; the biological membrane solution comprises the following components: and (3) fermenting the sausage coated with the biological membrane at the temperature of 20-25 ℃ and the relative humidity of 70-75% by using chitosan, bamboo leaf antioxidant and tea polyphenol to obtain the air-dried sausage. The invention prepares the air-dried sausage by the antioxidant additive in the form of the biological membrane, effectively controls the oxidation process in the fermentation process and can prevent the influence of the antioxidant additive on the gel property of the air-dried sausage.
Description
Technical Field
The invention relates to an air-dried sausage, and in particular relates to a preparation method of the air-dried sausage.
Background
The air-dried sausage is mainly produced in northern areas of China, is one of traditional naturally fermented meat products, has the characteristics of low water activity and high salt, can be stored at normal temperature, has unique flavor and high nutritional value, and is popular with consumers. Lipid oxidation is a main biochemical reaction process in the air-drying and maturing process of the lipid, and has special significance for the formation of flavor substances. Because the air-dried sausage is mainly subjected to natural fermentation, microorganisms and processing environment in the air-dried sausage have uncertainty and uncontrollable property, so that the oxidation degree of the air-dried sausage is difficult to control, and the quality of the product is unstable. Therefore, how to relieve the excessive oxidation of the fat is the key for ensuring the flavor quality of the air-dried sausage product and adapting to industrial mass production.
In recent years, the biological activity of natural antioxidants (phenols) is more and more widely accepted, and researches show that bamboo leaf Antioxidants (AOB) and Tea Polyphenols (Tea Polyphenols) have no toxic or side effect on human bodies and are efficient and natural food antioxidants. The literature "effect of green tea extract and sodium nitrite on Pepperoni oxidation and quality" indicates that the addition of green tea extract will reduce the hardness, elasticity, cohesiveness and chewiness of fermented sausages.
At present, the most widely used water retention agent is a composite phosphate (a compound of a plurality of phosphates), but long-term intake of phosphorus ions can affect the calcium-phosphorus balance of the organism and is not beneficial to human health. Konjac glucomannan (konjac glucomannanan) is a natural high molecular compound, is a macromolecular heteropolysaccharide with branches, and can be widely used in the fields of food, medicine, agriculture, chemical industry and the like. The research shows that the unmodified glucomannan directly used as the water retention agent has the defects of poor thermal gelation property and the like. The literature "Effects of high pressure processing on formation properties and molecular formations of myostatin of deacetylated konjac glucomannan" indicates that Deacetylated Konjac Glucomannan (DKGM) has better water absorption and thickening properties than native konjac glucomannan. Nanometer microfibrillated Cellulose (NFC), namely, a product (with the diameter of 4-20 nm and the length of 400-2000 nm) with smaller size is obtained by performing nanocrystallization treatment on Cellulose (Cellulose), and is named as nanometer microfibrillated Cellulose (NFC), so that the nanometer microfibrillated Cellulose is concerned by people as a new green material. At present, in the food field, the application of NFC mainly focuses on edible and degradable food packaging, and research on the NFC in meat products is blank. Compared with the conventional cellulose product, the specific surface area of the fiber is increased and a large number of polar hydroxyls are exposed on the surface of the fiber after the NFC is highly fibrillated, so that the NFC has special properties which are not possessed by the conventional cellulose product, such as extremely high water retention value, high cohesive force, thickening property, dispersibility and the like.
Disclosure of Invention
Technical problem to be solved
In order to solve the above problems of the prior art, the present invention provides a preparation method for improving the quality of air-dried intestines by preparing the air-dried intestines with an antioxidant additive in the form of a biofilm to prevent the influence of the antioxidant additive on the air-dried intestines.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
a preparation method for improving the quality of air-dried sausage based on biomembrane comprises the following steps:
s1 pretreatment: putting the cleaned pork back leg meat into a chopping and mixing machine, fully and uniformly chopping and mixing for 6-8 minutes, and adding ice blocks into the chopping and mixing to ensure that the temperature of the meat does not exceed 5 ℃;
s2 pickling: adding the chopped and mixed pork ham into a salt preparation, uniformly stirring, and pickling at 4 ℃ for 4-5 hours;
s3 mixing: adding auxiliary materials into the pickled pork back leg meat, fully and uniformly mixing, and chopping to obtain meat materials; the auxiliary materials comprise the following components: deacetylated konjac glucomannan and nano microfibrillated cellulose;
s4 inoculation and enema: inoculating the mixed lactobacillus, staphylococcus xylosus and glucose bacteria into meat materials, uniformly stirring, and performing enema to obtain the sausage;
s5 biofilm application: uniformly coating the biofilm solution on the surface of the sausage, and drying by cold air; the biological membrane solution comprises the following components: chitosan, bamboo leaf antioxidant and tea polyphenol;
s6 air-drying and fermenting: and fermenting the sausage coated with the biological membrane at the temperature of 20-25 ℃ and the relative humidity of 70-75% to obtain the air-dried sausage.
According to the scheme, the bamboo leaf antioxidant and the tea polyphenol are applied to the preparation of the fermented sausage in the form of the biological membrane, so that the oxidation reaction of the air-dried sausage in the processing process is relieved, and the defects of loose texture, coarse meat quality and the like of the product caused by the traditional adding mode are overcome.
According to the scheme, after the pork back leg meat is salted by adding a salt preparation, the protein structure in the pork back leg meat is decomposed, polypeptide molecules and other nutritional ingredients are exposed, the added deacetylated konjac glucomannan and the nano microfibril cellulose are used, hydrogen bonds of hydroxyl groups in the deacetylated konjac glucomannan, hydrogen bonds of a large number of exposed hydroxyl groups of the microfibril cellulose and the WGDAGATYVVESTGVFTTMEK polypeptide in sequence in pork are crosslinked with each other, so that the water retention property of the deacetylated konjac glucomannan is improved, a local protective film is formed, and the oxidation efficiency of the WGDAGATYVVESTGVFTTMEK polypeptide is reduced. After inoculation and clysis, chitosan, bamboo leaf antioxidant and tea polyphenol are prepared into a biological membrane solution to effectively control the oxidation reaction of substances such as sausage lipid in the air-drying fermentation process on the surface of the sausage, and can prevent the bamboo leaf antioxidant and the tea polyphenol from reducing the influence of hardness, elasticity, adhesiveness and chewiness of the sausage.
According to the preferable scheme of the preparation method, in the step S2, the adding amount of the salt preparation is 5-6% of the weight of the ham.
According to the preferable scheme of the preparation method, in the step S3, the adding amount of each component in the auxiliary materials accounts for the weight percentage of the pork ham, and the weight percentage is as follows: 1.0-2.5% of deacetylated konjac glucomannan and 1.0-2.5% of nano microfibrillar cellulose.
According to the preferable scheme of the preparation method, in the step S3, the auxiliary materials also comprise the following components in percentage by weight of the pork ham: 6-8% of salt, 0.5-1.5% of monosodium glutamate, 0.1-0.6% of paprika powder, 0.5-1.6% of table vinegar, 1.0-2.4% of yeast wine, 0.05-0.08% of thirteen-spices and 0.5-0.8% of cotton white sugar.
According to the preferable scheme of the preparation method, in the step S4, the lactobacillus, the staphylococcus xylosus and the glucose bacteria are mixed according to the effective bacteria ratio of 1-1.5: 1-1.5, and the effective bacteria number of each g of the hind leg meat of the pig is 106～107The total added amount of cfu was added to the meat mass.
In a preferable embodiment of the preparation method of the present invention, in step S5, the weight concentrations of the components in the biofilm solution are: 1-1.5% of chitosan, 1-1.5% of bamboo leaf antioxidant and 1-2% of tea polyphenol.
In a preferable embodiment of the preparation method of the present invention, in step S5, the biofilm solution further includes: 0.1-0.3% of functional polypeptide, wherein the amino acid sequence of the functional polypeptide is as follows: WGDAGATYVVESTGVFTTMEK are provided. The functional polypeptide in the scheme can be extracted and purified from pork in a conventional polypeptide manner, and can also be obtained by biological synthesis. The scheme improves the water retention property, the gel property and the oxidation resistance of the sausage by adding functional polypeptide.
According to the preferable scheme of the preparation method, in the step S5, the fermentation time is 24-28 h.
(III) advantageous effects
The invention has the beneficial effects that:
1. the invention prepares the air-dried sausage by the antioxidant additive in the form of the biological membrane, effectively controls the oxidation process in the fermentation process and can prevent the influence of the antioxidant additive on the gel property and the like of the air-dried sausage.
2. The method of the invention applies the deacetylated konjac glucomannan and the nano microfibrillar cellulose as the novel phosphorus-free composite water-retaining agent to the preparation of the air-dried sausage, improves the water retention capacity of the product, ensures the safety of the product, and prevents the oxidation of the air-dried sausage.
3. The method of the invention combines the form of the biomembrane of the antioxidant additive by the phosphorus-free composite water-retaining agent, performs antioxidation from the inside to the outside of the air-dried sausage, and can improve the characteristics of gel and the like of the meat of the air-dried sausage.
4. The invention overcomes the technical bottlenecks of the application of natural antioxidants in fermented meat products and the phenomena that the oxidation degree of the traditional air-dried sausage is difficult to control, the product quality is unstable and the like.
Detailed Description
For a better understanding of the present invention, reference will now be made in detail to the present invention by way of specific embodiments thereof.
Example 1:
a preparation method of high-quality air-dried sausage comprises the following steps:
s1 pretreatment:
s11 cleaning: washing fresh pork hind leg meat with water, removing bones and skin, removing connective tissues, and washing with clear water;
s12 stranding: putting the processed ham pork in the step S11 into a chopping and mixing machine, fully and uniformly chopping and mixing for 6 minutes, and adding ice blocks into the chopping and mixing machine to ensure that the temperature of the pork is not more than 5 ℃;
s13 pickling: adding salt preparation into chopped ham meat, stirring, and pickling at 4 deg.C for 4 hr. The addition amount of the salt preparation is 5 percent, and the salt preparation is (common salt: zanthoxylum bungeanum 10: 1).
S3 mixing: adding auxiliary materials into the pickled pork back leg meat, fully and uniformly mixing, and chopping for 5-8 minutes to obtain meat materials; the auxiliary materials comprise the following components in percentage by weight of the pork ham: 6 percent of salt, 0.5 percent of monosodium glutamate, 0.1 percent of pepper powder, 0.5 percent of vinegar, 1.0 percent of qu liquor, 0.05 percent of thirteen-spices, 0.5 percent of cotton white sugar, 1.0 percent of deacetylated konjac glucomannan DKGM and 1.0 percent of nano microfibrillar cellulose NFC
S4 inoculation and enema:
s41 inoculation: the effective bacteria count of each g of hind leg meat in the meat material is 106Inoculating the cfu/g inoculum size to mixed strains, wherein the effective strain ratio of each strain in the mixed strains is as follows: lactobacillus, staphylococcus xylosus and glucose bacteria at a ratio of 1: 1;
s42 enema: filling the inoculated meat material into a protein casing with the diameter of 26mm, twisting and forming, and exhausting air by using an exhaust needle to obtain the meat sausage;
s5 biofilm application: uniformly coating the biofilm solution on the surface of the sausage, and drying by cold air; the weight percentages of all components in the biological membrane solution in the pig back leg meat are respectively as follows: 1% of chitosan, 1% of bamboo leaf antioxidant AOB and 1% of tea polyphenol TP;
s6 fermentation: and (3) uniformly hanging the sausage coated with the biological membrane in an incubator for fermentation at the fermentation temperature of 20 ℃, the fermentation relative humidity of 70 percent and the fermentation time of 24 hours to obtain the air-dried sausage.
S7, drying and packaging: and sealing and packaging the air-dried sausage.
Example 2:
a preparation method of high-quality air-dried sausage comprises the following steps:
s1 pretreatment:
s11 cleaning: washing fresh pork hind leg meat with water, removing bones and skin, removing connective tissues, and washing with clear water;
s12 stranding: putting the processed ham pork in the step S11 into a chopping and mixing machine, fully and uniformly chopping and mixing for 8 minutes, and adding ice blocks into the chopping and mixing machine to ensure that the temperature of the pork is not more than 5 ℃;
s13 pickling: adding salt preparation into chopped ham meat, stirring, and pickling at 4 deg.C for 5 hr. The addition amount of the salt preparation is 6 percent, and the salt preparation is (common salt: zanthoxylum bungeanum 10: 1).
S3 mixing: adding auxiliary materials into the pickled pork back leg meat, fully and uniformly mixing, chopping and mixing for 8 minutes to obtain meat materials; the auxiliary materials comprise the following components in percentage by weight of the pork ham: 8 percent of salt, 1.5 percent of monosodium glutamate, 0.6 percent of pepper powder, 1.6 percent of vinegar, 2.4 percent of qu liquor, 0.08 percent of thirteen-spices, 0.8 percent of cotton white sugar, 2.5 percent of deacetylated konjac glucomannan DKGM and 1.0 to 2.5 percent of nano microfibrillar cellulose NFC
S4 inoculation and enema:
s41 inoculation: the effective bacteria count of each g of hind leg meat in the meat material is 107Inoculating the cfu/g inoculum size to mixed strains, wherein the effective strain ratio of each strain in the mixed strains is as follows: lactobacillus, staphylococcus xylosus and glucose bacteria 1.5: 1.5;
s42 enema: filling the inoculated meat material into a protein casing with the diameter of 26mm, twisting and forming, and exhausting air by using an exhaust needle to obtain the meat sausage;
s5 biofilm application: uniformly coating the biofilm solution on the surface of the sausage, and drying by cold air; the weight percentages of all components in the biological membrane solution in the pig back leg meat are respectively as follows: 1.3% of chitosan, 1.2% of bamboo leaf antioxidant AOB and 1.5% of tea polyphenol TP;
s6 fermentation: and (3) uniformly hanging the sausage coated with the biological membrane in an incubator for fermentation at the fermentation temperature of 22 ℃, the fermentation relative humidity of 73 percent and the fermentation time of 25 hours to obtain the air-dried sausage.
S7, drying and packaging: and sealing and packaging the air-dried sausage.
Example 3:
a preparation method of high-quality air-dried sausage comprises the following steps:
s1 pretreatment:
s11 cleaning: washing fresh pork hind leg meat with water, removing bones and skin, removing connective tissues, and washing with clear water;
s12 stranding: putting the processed ham pork in the step S11 into a chopping and mixing machine, fully and uniformly chopping and mixing for 8 minutes, and adding ice blocks into the chopping and mixing machine to ensure that the temperature of the pork is not more than 5 ℃;
s13 pickling: adding salt preparation into chopped ham meat, stirring, and pickling at 4 deg.C for 4.5 h. The addition amount of the salt preparation is 5 percent, and the salt preparation is (common salt: zanthoxylum bungeanum 10: 1).
S3 mixing: adding auxiliary materials into the pickled pork back leg meat, fully and uniformly mixing, chopping and mixing for 8 minutes to obtain meat materials; the auxiliary materials comprise the following components in percentage by weight of the pork ham: 7 percent of salt, 0.6 percent of monosodium glutamate, 0.6 percent of pepper powder, 1.0 percent of vinegar, 1.1 percent of qu liquor, 0.08 percent of thirteen-spices, 0.7 percent of cotton white sugar, 1.0 percent of deacetylated konjac glucomannan DKGM and 2.5 percent of nano microfibrillated cellulose NFC
S4 inoculation and enema:
s41 inoculation: the effective bacteria count of each g of hind leg meat of the pig in the meat material is 5 multiplied by 106Inoculating the cfu/g inoculum size to mixed strains, wherein the effective strain ratio of each strain in the mixed strains is as follows: lactobacillus, staphylococcus xylosus and glucose bacteria 1: 1.5: 1.2;
s42 enema: filling the inoculated meat material into a protein casing with the diameter of 26mm, twisting and forming, and exhausting air by using an exhaust needle to obtain the meat sausage;
s5 biofilm application: uniformly coating the biofilm solution on the surface of the sausage, and drying by cold air; the weight percentages of all components in the biological membrane solution in the pig back leg meat are respectively as follows: 1% of chitosan, 1.5% of bamboo leaf antioxidant AOB and 1.5% of tea polyphenol TP;
s6 fermentation: and (3) uniformly hanging the sausage coated with the biological membrane in an incubator for fermentation at the fermentation temperature of 21 ℃, the fermentation relative humidity of 75 percent and the fermentation time of 26 hours to obtain the air-dried sausage.
S7, drying and packaging: and sealing and packaging the air-dried sausage.
Example 4:
a preparation method of high-quality air-dried sausage comprises the following steps:
s1 pretreatment:
s11 cleaning: washing fresh pork hind leg meat with water, removing bones and skin, removing connective tissues, and washing with clear water;
s12 stranding: putting the processed ham pork in the step S11 into a chopping and mixing machine, fully and uniformly chopping and mixing for 6 minutes, and adding ice blocks into the chopping and mixing machine to ensure that the temperature of the pork is not more than 5 ℃;
s13 pickling: adding salt preparation into chopped ham meat, stirring, and pickling at 4 deg.C for 5 hr. The addition amount of the salt preparation is 5.5 percent, and the salt preparation is (common salt: zanthoxylum husk: 10: 1).
S3 mixing: adding auxiliary materials into the pickled pork back leg meat, fully and uniformly mixing, chopping and mixing for 5 minutes to obtain meat materials; the auxiliary materials comprise the following components in percentage by weight of the pork ham: 8 percent of salt, 1.0 percent of monosodium glutamate, 0.1 percent of pepper powder, 1.6 percent of vinegar, 1.8 percent of qu liquor, 0.06 percent of thirteen-spices, 0.8 percent of cotton white sugar, 1.8 percent of deacetylated konjac glucomannan DKGM and 1.8 percent of nano microfibrillar cellulose NFC
S4 inoculation and enema:
s41 inoculation: the effective bacteria count of each g of hind leg meat in the meat material is 107Inoculating the cfu/g inoculum size to mixed strains, wherein the effective strain ratio of each strain in the mixed strains is as follows: lactobacillus, staphylococcus xylosus and glucose bacteria at a ratio of 1.3: 1: 1.5;
s42 enema: filling the inoculated meat material into a protein casing with the diameter of 26mm, twisting and forming, and exhausting air by using an exhaust needle to obtain the meat sausage;
s5 biofilm application: uniformly coating the biofilm solution on the surface of the sausage, and drying by cold air; the weight percentages of all components in the biological membrane solution in the pig back leg meat are respectively as follows: 1.3% of chitosan, 1% of bamboo leaf antioxidant AOB and 2% of tea polyphenol TP;
s6 fermentation: and (3) uniformly hanging the sausage coated with the biological membrane in an incubator for fermentation at the fermentation temperature of 22 ℃, the fermentation relative humidity of 71 percent and the fermentation time of 28 hours to obtain the air-dried sausage.
S7, drying and packaging: and sealing and packaging the air-dried sausage.
Example 5:
a preparation method of high-quality air-dried sausage comprises the following steps:
s1 pretreatment:
s11 cleaning: washing fresh pork hind leg meat with water, removing bones and skin, removing connective tissues, and washing with clear water;
s12 stranding: putting the processed ham pork in the step S11 into a chopping and mixing machine, fully and uniformly chopping and mixing for 7 minutes, and adding ice blocks into the chopping and mixing machine to ensure that the temperature of the pork is not more than 5 ℃;
s13 pickling: adding salt preparation into chopped ham meat, stirring, and pickling at 4 deg.C for 4 hr. The addition amount of the salt preparation is 6 percent, and the salt preparation is (salt: pepper: 10: 1).
S3 mixing: adding auxiliary materials into the pickled pork back leg meat, fully and uniformly mixing, chopping and mixing for 7 minutes to obtain meat materials; the auxiliary materials comprise the following components in percentage by weight of the pork ham: 6% of table salt, 1.5% of monosodium glutamate, 0.5% of paprika powder, 0.6% of table vinegar, 2.4% of qu liquor, 0.07% of thirteen-spices, 0.6% of cotton white sugar, 2.5% of deacetylated konjac glucomannan DKGM and 1.8% of nano microfibrillar cellulose NFC.
S4 inoculation and enema:
s41 inoculation: the effective bacteria count of each g of hind leg meat in the meat material is 106Inoculating the cfu/g inoculum size to mixed strains, wherein the effective strain ratio of each strain in the mixed strains is as follows: lactobacillus, staphylococcus xylosus and glucose bacteria at a ratio of 1.5: 1.2: 1;
s42 enema: filling the inoculated meat material into a protein casing with the diameter of 26mm, twisting and forming, and exhausting air by using an exhaust needle to obtain the meat sausage;
s5 biofilm application: uniformly coating the biofilm solution on the surface of the sausage, and drying by cold air; the weight percentages of all components in the biological membrane solution in the pig back leg meat are respectively as follows: 1.5% of chitosan, 1.2% of bamboo leaf antioxidant AOB and 1% of tea polyphenol TP;
s6 fermentation: and (3) uniformly hanging the sausage coated with the biological membrane in an incubator for fermentation at the fermentation temperature of 25 ℃, the fermentation relative humidity of 72 percent and the fermentation time of 24 hours to obtain the air-dried sausage.
S7, drying and packaging: and sealing and packaging the air-dried sausage.
Example 6
A preparation method of high-quality air-dried sausage comprises the following steps:
s1 pretreatment:
s11 cleaning: washing fresh pork hind leg meat with water, removing bones and skin, removing connective tissues, and washing with clear water;
s12 stranding: putting the processed ham pork in the step S11 into a chopping and mixing machine, fully and uniformly chopping and mixing for 6 minutes, and adding ice blocks into the chopping and mixing machine to ensure that the temperature of the pork is not more than 5 ℃;
s13 pickling: adding salt preparation into chopped ham meat, stirring, and pickling at 4 deg.C for 5 hr. The addition amount of the salt preparation is 5.5 percent, and the salt preparation is (common salt: pepper is 10: 1).
S3 mixing: adding auxiliary materials into the pickled pork back leg meat, fully and uniformly mixing, chopping and mixing for 5 minutes to obtain meat materials; the auxiliary materials comprise the following components in percentage by weight of the pork ham: 8 percent of salt, 1.0 percent of monosodium glutamate, 0.1 percent of pepper powder, 1.6 percent of vinegar, 2.0 percent of qu liquor, 0.05 percent of thirteen-spices, 0.8 percent of cotton white sugar, 1.8 percent of deacetylated konjac glucomannan DKGM and 1.0 percent of nano microfibrillar cellulose NFC
S4 inoculation and enema:
s41 inoculation: the effective bacteria count of each g of hind leg meat in the meat material is 107Inoculating the cfu/g inoculum size to mixed strains, wherein the effective strain ratio of each strain in the mixed strains is as follows: lactobacillus, Staphylococcus xylosus and glucose1.3: 1: 1.5;
s42 enema: filling the inoculated meat material into a protein casing with the diameter of 26mm, twisting and forming, and exhausting air by using an exhaust needle to obtain the meat sausage;
s5 biofilm application: uniformly coating the biofilm solution on the surface of the sausage, and drying by cold air; the weight percentages of all components in the biological membrane solution in the pig back leg meat are respectively as follows: 1.3% of chitosan, 1% of bamboo leaf antioxidant AOB and 2% of tea polyphenol TP;
s6 fermentation: and (3) uniformly hanging the sausage coated with the biological membrane in an incubator for fermentation at 23 ℃, with the fermentation relative humidity of 71% and the fermentation time of 28h to obtain the air-dried sausage.
S7, drying and packaging: and sealing and packaging the air-dried sausage.
Example 7
The other points are the same as example 3: the biomembrane concentrated solution contains 0.2 percent of functional polypeptide, and the amino acid sequence of the functional polypeptide is WGDAGATYVVESTGVFTTMEK.
Comparative example 1
The other points are the same as example 3: adding chitosan, bamboo leaf antioxidant AOB and tea polyphenol TP in the biomembrane solution according to the corresponding weight into the auxiliary materials without smearing the biomembrane.
Comparative example 2
The other points are the same as example 3: no biofilm smearing treatment was used.
Comparative example 3
The other points are the same as example 3: no phosphorus-free water-retaining agent (deacetylated konjac glucomannan, nano microfibrillar cellulose) is added.
Comparative example 4
The other points are the same as example 3: no biological film coating treatment is adopted and no phosphorus-free water-retaining agent (deacetylated konjac glucomannan and nano microfibrillar cellulose) is added.
The fermented sausages obtained in the examples and comparative examples of the present invention were subjected to water holdup and texture measurements (using ta. xtplus texture analyzer in the uk) and the results are shown in table 1.
TABLE 1 indexes of texture characteristics of fermented sausages
The data in table 1 show that the chitosan, the bamboo leaf antioxidant AOB and the tea polyphenol TP are coated as a biological membrane to prevent the chitosan, the bamboo leaf antioxidant AOB and the tea polyphenol TP from influencing the gel property of the air-dried sausage, and can also be used as an antioxidant to reduce the oxidation of the air-dried sausage, the gel property of the air-dried sausage can be greatly improved by adding the phosphorus-free water-retaining agent, and the gel property of the air-dried sausage can be further improved by using the functional polypeptide as the biological membrane liquid.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (8)
1. A preparation method for improving the quality of air-dried sausage based on biomembrane is characterized by comprising the following steps:
s1 pretreatment: putting the cleaned pork back leg meat into a chopping and mixing machine, fully and uniformly chopping and mixing for 6-8 minutes, and adding ice blocks into the chopping and mixing to ensure that the temperature of the meat does not exceed 5 ℃;
s2 pickling: adding the chopped and mixed pork ham into a salt preparation, uniformly stirring, and pickling at 4 ℃ for 4-5 hours;
s3 mixing: adding auxiliary materials into the pickled pork back leg meat, fully and uniformly mixing, and chopping to obtain meat materials; the auxiliary materials comprise the following components: deacetylated konjac glucomannan and nano microfibrillated cellulose;
s4 inoculation and enema: inoculating the mixed lactobacillus, staphylococcus xylosus and glucose bacteria into meat materials, uniformly stirring, and performing enema to obtain the sausage;
s5 biofilm application: uniformly coating the biofilm solution on the surface of the sausage, and drying by cold air; the biological membrane solution comprises the following components: chitosan, bamboo leaf antioxidant and tea polyphenol;
s6 air-drying and fermenting: and fermenting the sausage coated with the biological membrane at the temperature of 20-25 ℃ and the relative humidity of 70-75% to obtain the air-dried sausage.
2. The biofilm-based preparation method for improving the quality of an air-dried sausage 895, according to claim 1, wherein: in the step S2, the adding amount of the salt preparation is 5-6% of the weight of the ham meat of the pig.
3. The biofilm-based preparation method for improving the quality of air-dried sausages according to claim 1, wherein the biofilm-based preparation method comprises the following steps: in the step S3, the adding amount of each component in the auxiliary materials accounts for the weight percentage of the pork ham, and the weight percentage is as follows: 1.0-2.5% of deacetylated konjac glucomannan and 1.0-2.5% of nano microfibrillar cellulose.
4. The biofilm-based preparation method for improving the quality of air-dried sausages according to claim 3, wherein the biofilm-based preparation method comprises the following steps: the auxiliary materials in the step S3 also comprise the following components in percentage by weight of the pork ham: 6-8% of salt, 0.5-1.5% of monosodium glutamate, 0.1-0.6% of paprika powder, 0.5-1.6% of table vinegar, 1.0-2.4% of yeast wine, 0.05-0.08% of thirteen-spices and 0.5-0.8% of cotton white sugar.
5. The biofilm-based preparation method for improving the quality of air-dried sausages according to claim 1, wherein the biofilm-based preparation method comprises the following steps: in step S4, mixing lactobacillus, staphylococcus xylosus and glucose bacteria according to the effective bacteria ratio of 1-1.5: 1-1.5, and according to the effective bacteria number of 10 per g of hind leg meat of the pig6～107The total added amount of cfu was added to the meat mass.
6. The biofilm-based preparation method for improving the quality of air-dried sausages according to claim 1, wherein the biofilm-based preparation method comprises the following steps: in step S5, the weight concentrations of the components in the biofilm solution are respectively: 1-1.5% of chitosan, 1-1.5% of bamboo leaf antioxidant and 1-2% of tea polyphenol.
7. The biofilm-based preparation method for improving the quality of air-dried sausages according to claim 1, wherein the biofilm-based preparation method comprises the following steps: in step S5, the biofilm solution further includes a solution with a weight concentration of: 0.1-0.3% of functional polypeptide, wherein the amino acid sequence of the functional polypeptide is as follows: WGDAGATYVVESTGVFTTMEK are provided.
8. The biofilm-based preparation method for improving the quality of air-dried sausages according to claim 1, wherein the biofilm-based preparation method comprises the following steps: in step S5, the fermentation time is 24-28 h.
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