CN111109579A - Fermented sheep liver sauce and production method thereof - Google Patents
Fermented sheep liver sauce and production method thereof Download PDFInfo
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- CN111109579A CN111109579A CN202010008662.9A CN202010008662A CN111109579A CN 111109579 A CN111109579 A CN 111109579A CN 202010008662 A CN202010008662 A CN 202010008662A CN 111109579 A CN111109579 A CN 111109579A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
-
- 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
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a fermented sheep liver sauce and a production method thereof. The method for producing the fermented sheep liver paste can prepare the fermented sheep liver paste with special flavor and rich nutrition by using the sheep liver, enriches the types of mutton byproducts, improves the nutritional value of the sheep liver paste, and can be conveniently applied to production.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of meat processing. More particularly, the invention relates to a production method of fermented sheep liver paste, and also relates to the fermented sheep liver paste.
[ background of the invention ]
The animal liver paste is a simple minced liver food prepared by taking animal livers as main raw materials, adding other food auxiliary materials such as salt, five spice powder, cooking wine and the like, and carrying out the process steps of mincing, pickling, boiling and the like. The animal meat products developed in China are various in variety, but the animal by-products are less in development and utilization, and the sheep by-products are particularly so. For example, CN 109259186 a, entitled "a method for preparing goose liver paste" discloses a method for preparing goose liver paste, which is at high temperature during the whole production process, wherein brandy is added to prevent fishy smell, and orange and cider vinegar are added to neutralize the greasiness of goose liver paste. Dinghui is reported in the title "innovative preparation of goose liver paste and its seasoning application in cooking", "Chinese seasoning", 2015 (11): 78-80 describes a method for preparing goose liver paste by using goose liver as main raw material and soaking goose liver with goose oil, and the goose liver paste can be used for seasoning in cooking and enriching the dish flavor. Liao Ruizun et al in the title "research on quality control conditions in Liangde goose liver sauce processing", seasoning of China, 2011 (5): 32-35, the optimum process parameters for controlling the quality of goose liver paste during the processing process are researched by taking Langdian goose fat liver as a main raw material, preparing natural spices and screening different types of starch on the premise of ensuring the quality of the goose liver paste. CN201610091861, entitled "preparation method of duck liver sauce with red wine" discloses a duck liver sauce with unique flavor obtained by adding fresh cream, red wine, and pure milk based on traditional processing method. Jiangjie et al entitled "development of novel Duck liver sauce" in Chinese condiments 2016 (12): 81-83 describes a production formula of a novel duck liver sauce which is prepared by taking duck liver, phoenix mushroom and butter as raw materials. Zhangyuqing et al in the title "development of flavor duck liver sauce", Chinese condiment, 2012 (10): 57-59 describes the optimal process formula for removing fishy smell and reducing color by processing duck liver with spices and water at different temperatures. CN 201610872357, the name of the invention, a method for preparing a sheep liver sauce, discloses technical content of removing fishy smell by soaking sheep liver in vegetable oil. At present, animal liver paste is prepared by crushing the liver and adding spices for cooking. The liver paste sold in the market has single flavor and is not rich in varieties.
The present inventors have completed the present invention by a large number of experimental studies and analyses based on the prior art to solve the technical defects of the prior art.
[ summary of the invention ]
[ problem to be solved ]
The invention aims to provide fermented sheep liver paste.
Another purpose of the invention is to provide a production method of the fermented sheep liver paste.
[ solution ]
The invention is realized by the following technical scheme.
The invention relates to a production method of fermented sheep liver paste.
The production method of the fermented sheep liver paste comprises the following steps:
A. pickling
Adding salt, starch, black pepper powder and five spice powder pickling seasoning into the fresh mutton liver paste, uniformly mixing, and pickling at low temperature;
B. emulsification
Adding an emulsifier into the pickled lamb liver paste obtained in the step A according to 0.8-1.2% of the weight of the lamb liver paste, and fully stirring and emulsifying;
C. thickening
Adding a thickening agent into the emulsified sheep liver paste obtained in the step B according to the weight of 1.8-2.2% of the sheep liver paste, and grinding and uniformly mixing at low temperature;
D. cooking
C, cooking the thickened minced lamb liver obtained in the step C in a water bath kettle, and then cooling to the temperature of 0-4 ℃;
E. fermentation of
And D, adding 0.004-0.006 g of a leaven into every 100g of the lamb liver paste, adding the leaven into the cooked lamb liver paste obtained in the step D, and fermenting for 22-26 h at the temperature of 37 ℃ to obtain the fermented lamb liver paste.
According to a preferred embodiment of the present invention, in step a, the weight ratio of the salt, the starch, the black pepper powder and the five spice powder is 1: 8-12: 0.6-1.4: 1.6 to 2.4.
According to another preferred embodiment of the invention, in step a, the starch is corn starch, potato starch, tapioca starch or pea starch.
According to another preferred embodiment of the invention, in the step A, the fresh minced lamb liver mixture is pickled for 2-3 hours at the temperature of 4-10 ℃.
According to another preferred embodiment of the present invention, in step B, the emulsifier is one or more emulsifiers selected from monoglyceride or compound meat product emulsifiers.
According to another preferred embodiment of the present invention, in step C, the thickener is one or more thickeners selected from sodium carboxymethyl cellulose or built thickeners.
According to another preferred embodiment of the present invention, in step C, the grinding and blending are performed at a temperature of 4-10 ℃.
According to another preferred embodiment of the invention, in the step D, the thickened minced lamb liver obtained in the step C is cooked at the temperature of 95-100 ℃, and is stirred once every 15min in the cooking process.
According to another preferred embodiment of the present invention, in step E, the fermentation agent is one or more selected from Kohansen fermentation agents T-SPX or C-P-77S.
The invention also relates to the fermented sheep liver paste produced by the production method. The fermented sheep liver paste has the following characteristics:
water activity is 0.915-0.923; the pH value is 4.895-4.905;
hardness is 12341-13509 g; the consistency is 67471-77057 g sec;
cohesiveness is-136 to-129 g; the viscosity index is-6670 to-6607 g sec.
The present invention will be described in more detail below.
The invention relates to a production method of fermented sheep liver paste.
The method of the present invention can also be used for producing corresponding animal fermented liver paste by using other animal livers, and therefore, the production of the animal fermented liver paste is also within the protection scope of the present invention.
The production method of the fermented sheep liver paste comprises the following steps:
A. pickling
Adding salt, starch, black pepper powder and five spice powder pickling seasoning into the fresh mutton liver paste, uniformly mixing, and pickling at low temperature;
in food pickling, a pickling agent diffuses and permeates into food tissues after forming a solution, so that the water activity is reduced, the osmotic pressure is increased, the activities of microorganisms and enzymes are inhibited, and the corresponding flavor of the food is obtained.
In the invention, the curing agent, namely the curing seasoning is prepared from salt, starch, black pepper powder and five spice powder according to the weight ratio of 1: 8-12: 0.6-1.4: 1.6-2.4.
When the dosage of the salt, the black pepper powder and the five-spice powder is in the proportion range, if the dosage of the starch is less than 8, the water-retaining property of the product is reduced, and the structure is loose; if the amount of starch is higher than 12, the product is excessively viscous, which affects the sensory quality of the product; therefore, the using amount of the starch is 8-12 reasonably;
similarly, when the dosage of the salt, the starch and the five-spice powder is in the proportion range, if the dosage of the black pepper powder is less than 0.6, the flavor of the product is greatly reduced, and the mutton smell appears; if the amount of the black pepper powder is more than 1.4, the special flavor of the product is covered; therefore, the using amount of the black pepper powder is 0.6-1.4;
when the dosage of the salt, the starch and the black pepper powder is in the proportion range, if the dosage of the five spice powder is less than 1.6, the mutton smell of the goat liver paste is obvious, and the flavor characteristic is greatly reduced; if the dosage of the five-spice powder is higher than 2.4, the flavor of the five-spice powder seriously influences the sensory characteristics of the goat liver paste; therefore, the amount of the five-spice powder is proper to be 1.6-2.4;
in the present invention, the starch is corn starch, potato starch, tapioca starch or pea starch. They are all products which are currently marketed, for example by Angel Yeast Ltd under the trade name corn starch.
The salt, the black pepper powder and the five-spice powder used in the present invention are all seasonings commonly used in the life of people at present, and are products sold in the market, for example, the black pepper powder sold under the trade name of good black pepper powder by shanghai kaimei food ltd, and the five-spice powder sold under the trade name of five-spice powder by shanghai kaimei food ltd.
According to the invention, the fresh minced lamb liver mixture is pickled for 2-3 h at the temperature of 4-10 ℃.
B. Emulsification
Adding an emulsifier into the pickled lamb liver paste obtained in the step A according to 0.8-1.2% of the weight of the lamb liver paste, and fully stirring and emulsifying;
in the invention, the emulsifier has the basic functions of improving the taste and appearance of the product, improving the quality of the product and promoting the dissolution of substances in the product.
When the emulsifier is added, the emulsifier needs to be fully stirred and emulsified, if the stirring is insufficient, the emulsifying effect of the goat liver paste and the emulsifier is not ideal, and the final taste and quality of the product are seriously affected.
The emulsifier used in the invention is one or more emulsifiers selected from monoglyceride or compound meat product emulsifiers. They are all products currently on the market, such as monoglyceride sold under the trade name monoglyceride by Henan cooperative Biotechnology Ltd, and built meat product emulsifiers sold under the trade name emulsifiers by Jirun food materials Ltd, Qiqia Hal.
In the step, if the addition amount of the emulsifier is less than 0.8%, the emulsification effect of the goat liver paste finished product is not ideal, the substance dissolution is affected, and the product quality effect is not good; if the dosage of the emulsifier is higher than 1.2%, the granularity and viscosity of the finished product of the goat liver paste are increased, the quality effect is poor, and the sensory quality of the finished product is seriously affected; therefore, the amount of the emulsifier is preferably 0.8 to 1.2%.
C. Thickening
Adding a thickening agent into the emulsified sheep liver paste obtained in the step B according to the weight of 1.8-2.2% of the sheep liver paste, and grinding and uniformly mixing at low temperature;
in the invention, the basic function of the thickening agent is to improve the viscosity of the product, maintain the color, the fragrance, the taste and the stability of the product and ensure that the lubrication degree of the product is proper.
The thickener used in the present invention is one or more thickeners selected from sodium carboxymethylcellulose or a built thickener. They are all products currently marketed, for example sodium carboxymethylcellulose sold under the trade name sodium carboxymethylcellulose by zujia biotechnology limited, or built thickeners sold under the trade name bazai carrageenan by xiang he bioengineering limited liability of tengzhou.
In the step, if the addition amount of the thickening agent is less than 1.8%, the finished product of the goat liver paste is thin, water is separated out, and the quality effect of the product is poor; if the amount of the thickener is higher than 2.2%, the finished product of the goat liver paste is too thick, easy to agglomerate, poor in quality effect and seriously influenced in the sensory flavor of the finished product; therefore, the amount of the thickener is preferably 1.8 to 2.2%.
In the step, grinding and uniformly mixing are carried out at the temperature of 4-10 ℃, so that the loss of nutrient components of the lamb liver paste is reduced, the lamb liver paste is uniformly mixed with the emulsifier and the thickener, and the effect of improving the quality of the lamb liver paste is achieved.
D. Cooking
C, cooking the thickened minced lamb liver obtained in the step C in a water bath kettle, and then cooling to the temperature of 0-4 ℃;
according to the invention, the thickened minced lamb liver obtained in the step C is cooked at the temperature of 95-100 ℃, and is stirred once every 15min in the cooking process, so that the main function of the thickened minced lamb liver is to prevent the thickened minced lamb liver from being solidified and formed and ensure the uniform and consistent tissue state.
E. Fermentation of
And D, adding 0.004-0.006 g of a leaven into every 100g of minced liver, adding the leaven into the cooked minced liver of the sheep obtained in the step D, and fermenting for 22-26 h at the temperature of 37 ℃ to obtain the fermented sheep liver paste.
The leavening agent used in the invention is one or more leavening agents selected from Kehansen leavening agent T-SPX or C-P-77S. They are all products currently on the market, for example the Kehansen starter sold by the company Denmark Kehansen under the trade name Kehansen starter T-SPX (Staphylococcus xylosus and Pediococcus pentosaceus), the Kehansen starter sold by the company Denmark Kehansen under the trade name Kehansen starter C-P-77S (Staphylococcus carnosus and Lactobacillus pentosaceus).
In the invention, if the using amount of the leavening agent is less than 0.004g, the acid yield is reduced, and the taste and flavor of the goat liver paste are influenced; if the amount of the leaven is more than 0.006g, the acid yield is increased, the fermentation time is prolonged, and the sheep liver paste quality is adversely affected; therefore, the amount of the fermentation agent is preferably 0.004 to 0.006 g.
The equipment used in this step for fermentation is currently marketed, for example, by Xuzhou Haoyi glass products Ltd under the trade name of lead-free glass jars.
The invention also relates to the fermented sheep liver paste produced by the production method. The fermented sheep liver paste has the following characteristics:
water activity is 0.915-0.923; the pH value is 4.895-4.905;
hardness is 12341-13509 g; the consistency is 67471-77057 g sec;
cohesiveness is-136 to-129 g; the viscosity index is-6670 to-6607 g sec.
Wherein, the water activity is measured by using a HYGROLAB type water activity meter sold by Guangzhou micro-desk measurement and control technology Co Ltd according to a water activity meter diffusion method specified in GB 5009.238-2016 national food safety Standard for measuring Water Activity of food;
the pH was measured using a model ST2100 pH meter sold by Aohaus instruments, Inc. (Changzhou) according to the method for measuring homogenized products in meat and meat products specified in GB 5009.237-2016 national food safety Standard for determination of pH of food products.
Hardness, consistency, cohesiveness, and viscosity index were measured using a TA.express XT type texture analyzer sold by Stable Micro System, UK under conditions of an A/BE probe (pressure disk 45mm in diameter), a probe descent speed and a probe measurement speed of 2.00mm/s, a probe ascent speed of 1.00mm/s, a probe measurement speed of 1.00mm/s, and a probe induction force of 5.0g, which passed through a depth of 15 mm.
The invention processes the sheep by-product liver with low factory utilization rate into the fermented sheep liver paste with special flavor by fermentation, thereby improving the utilization rate of the sheep by-product and replacing the existing liver marinated product with difficultly controlled quality, short shelf life and low yield. Meanwhile, the nutrient value is improved and the flavor is improved after microbial fermentation, so that the variety of the sheep byproducts is enriched, the requirement of consumers on the variety diversification of the sheep byproducts is met, and meanwhile, other animal livers can be used for producing corresponding animal fermented liver paste by the method, so that the production of the animal fermented liver paste is also in the protection range of the invention.
[ advantageous effects ]
The invention has the beneficial effects that: the method for producing the fermented sheep liver paste can prepare the fermented sheep liver paste with special flavor and rich nutrition by using the mutton byproduct liver, enriches the types of the mutton byproduct, and improves the nutritional value of the sheep liver paste, so that the utilization rate of the sheep byproduct is improved, and the method can be widely applied to actual production and has very good market application prospect.
[ detailed description ] embodiments
The invention will be better understood from the following examples.
Example 1: production of fermented sheep liver paste
The implementation steps of this example are as follows:
A. pickling
Salt, starch sold under the trade name of corn starch by Angel yeast GmbH, black pepper powder and spices for pickling five spice powder are mixed according to the weight ratio of 1: 9: 1.0: 2.4 adding the mixture into fresh minced lamb liver, uniformly mixing, and pickling the mixture of the fresh minced lamb liver for 3.0h at the temperature of 4 ℃;
B. emulsification
Adding a monoglyceride emulsifier sold as monoglyceride by Henan cooperative biotechnology limited company under the trade name of monoglyceride into the pickled lamb liver paste obtained in the step A according to 1.0% of the weight of the lamb liver paste, and fully stirring and emulsifying;
C. thickening
Adding a sodium carboxymethylcellulose thickening agent sold by Zyga biotechnology limited company under the trade name of sodium carboxymethylcellulose into the emulsified minced lamb obtained in the step B according to 2.2 percent of the weight of the minced lamb, and grinding and uniformly mixing at the temperature of 4 ℃;
D. cooking
C, cooking the thickened minced lamb liver obtained in the step C in a water bath at the temperature of 100 ℃, stirring the minced lamb liver once every 15min in the cooking process, and then cooling the minced lamb liver to the temperature of 0 ℃;
E. fermentation of
The fermented sheep liver paste was obtained by adding 0.0056g of Kohansen starter sold under the trade name Kohansen starter T-SPX (Staphylococcus xylosus and Pediococcus pentosaceus) by Hansen Co., Denmark per 100g of minced liver, adding the starter to the cooked minced liver of sheep obtained in step D, and fermenting at 37 ℃ for 24 hours.
The fermented sheep liver paste of this example had the following characteristics, as determined by the method described in the present specification:
example 2: production of fermented sheep liver paste
The implementation steps of this example are as follows:
A. pickling
Salt, starch sold under the trade name potato starch by Angel yeast GmbH, black pepper powder and spices for pickling five spice powder are mixed according to the weight ratio of 1: 8: 0.8: 1.6 adding the mixture into fresh minced lamb liver, uniformly mixing, and pickling the mixture of the fresh minced lamb liver for 2.8 hours at the temperature of 6 ℃;
B. emulsification
Adding monoglyceride emulsifier sold as monoglyceride by Henan cooperative biotechnology limited into the pickled lamb liver paste obtained in the step A according to 0.8% of the weight of the lamb liver paste, and fully stirring and emulsifying;
C. thickening
Adding a sodium carboxymethylcellulose thickening agent sold by Zyga biotechnology limited company under the trade name of sodium carboxymethylcellulose into the emulsified minced lamb obtained in the step B according to 1.8 percent of the weight of the minced lamb, and grinding and uniformly mixing at the temperature of 6 ℃;
D. cooking
C, cooking the thickened minced lamb liver obtained in the step C in a water bath at the temperature of 95 ℃, stirring the minced lamb liver once every 15min in the cooking process, and then cooling the minced lamb liver to the temperature of 2 ℃;
E. fermentation of
The fermented sheep liver paste was obtained by adding 0.004g of a Kohansen starter sold under the trade name Kohansen starter T-SPX (Staphylococcus xylosus and Pediococcus pentosaceus) by Hansen Co., Denmark per 100g of minced liver, adding the starter to the cooked minced liver obtained in step D, and fermenting at 37 ℃ for 22 hours.
The fermented sheep liver paste of this example had the following characteristics, as determined by the method described in the present specification:
example 3: production of fermented sheep liver paste
The implementation steps of this example are as follows:
A. pickling
Salt, starch sold by Angel yeast GmbH under the trade name of tapioca starch, black pepper powder and spices powder pickling seasoning are mixed according to the weight ratio of 1: 12: 0.6: 2.0, adding the mixture into fresh minced lamb liver, uniformly mixing, and pickling the mixture of the fresh minced lamb liver for 2.4 hours at the temperature of 8 ℃;
B. emulsification
Adding a compound meat product emulsifier sold by Jirun food raw materials Co., Ltd, Qiqi Harr city as a trade name emulsifier into the pickled lamb liver paste obtained in the step A according to the weight of 1.2 percent of the lamb liver paste, and fully stirring and emulsifying;
C. thickening
Adding a compound thickener sold by Xianggeli biological engineering Limited liability company of Tengzhou city as Xianggeli carrageenan into the emulsified minced lamb liver obtained in the step B according to the weight of 2.0 percent of the minced lamb liver, and grinding and uniformly mixing at the temperature of 8 ℃;
D. cooking
C, cooking the thickened minced lamb liver obtained in the step C in a water bath at the temperature of 100 ℃, stirring the minced lamb liver once every 15min in the cooking process, and then cooling the minced lamb liver to the temperature of 4 ℃;
E. fermentation of
The fermented sheep liver paste was obtained by adding 0.005g of a Kohansen starter sold under the trade name Kohansen starter C-P-77S (Staphylococcus carnosus and Lactobacillus pentosus) by the company Hansen of Denmark per 100g of minced liver, adding the starter to the cooked minced liver obtained in step D, and fermenting at 37 ℃ for 24 hours.
The fermented sheep liver paste of this example had the following characteristics, as determined by the method described in the present specification:
example 4: production of fermented sheep liver paste
The implementation steps of this example are as follows:
A. pickling
Salt, starch sold by Angel yeast GmbH under the trade name of pea powder starch, black pepper powder and spices powder pickling seasoning are mixed according to the weight ratio of 1: 10: 1.4: 1.8 adding the mixture into fresh minced lamb liver, uniformly mixing, and pickling the mixture of the fresh minced lamb liver for 2.0h at the temperature of 10 ℃;
B. emulsification
Adding a compound meat product emulsifier sold by Jirun food raw materials Co., Ltd, QiiHaer city as a trade name emulsifier into the pickled lamb liver paste obtained in the step A according to the weight of 1.1 percent of the lamb liver paste, and fully stirring and emulsifying;
C. thickening
Adding a compound thickener sold by Xianggeli biological engineering Limited liability company of Tengzhou city as Xianggeli carrageenan into the emulsified minced lamb liver obtained in the step B according to the weight of 2.2 percent of the minced lamb liver, and grinding and uniformly mixing at the temperature of 10 ℃;
D. cooking
C, cooking the thickened minced lamb liver obtained in the step C in a water bath at the temperature of 95 ℃, stirring the minced lamb liver once every 15min in the cooking process, and then cooling the minced lamb liver to the temperature of 2 ℃;
E. fermentation of
The fermented sheep liver paste was obtained by adding 0.006g of a Kohansen starter sold under the trade name Kohansen starter C-P-77S (Staphylococcus carnosus and Lactobacillus pentosus) by the company Hansen of Danish, Denmark, per 100g of minced liver, adding the starter to the cooked minced liver obtained in step D, and fermenting at 37 ℃ for 26 hours.
The fermented sheep liver paste of this example had the following characteristics, as determined by the method described in the present specification:
test example 1: influence of fermentation temperature on pH value of fermented sheep liver paste
The implementation of this test example is as follows:
fermentation test equipment: a fermentor sold under the trade name lead-free glass jars by yozhou haoyuan glass products, inc;
the test conditions are as follows:
pickling seasoning: the weight ratio of the salt, the starch, the black pepper powder and the five spice powder is 1: 10: 1: 2.
Emulsifier and its amount: monoglyceride, the dosage is 1.1g/100 g;
thickening agent and dosage thereof: sodium carboxymethylcellulose with the dosage of 2.2g/100 g;
leavening agent and its amount: the consumption of the Kehansen starter is 0.008g/100 g;
fermentation time: 12 h;
the test results are shown in Table 1.
Table 1: influence of fermentation temperature on pH value of fermented liver paste
The results presented in Table 1 clearly show that the pH of the sheep liver paste was below 5 at both fermentation temperatures of 37 ℃ and 44 ℃. But the pH value of the goat liver paste is slightly lower at the fermentation temperature of 37 ℃ compared with the fermentation temperature of 44 ℃. Therefore, the fermentation temperature of 37 ℃ is the optimum fermentation temperature.
Test example 2: influence of fermentation time on pH value of fermented sheep liver paste
The implementation of this test example is as follows:
fermentation test equipment: a fermentor sold under the trade name lead-free glass jars by yozhou haoyuan glass products, inc;
the test conditions are as follows:
pickling seasoning: the weight ratio of the salt, the starch, the black pepper powder and the five spice powder is 1: 10: 1: 2.
Emulsifier and its amount: monoglyceride, the dosage is 1.1g/100 g;
thickening agent and dosage thereof: sodium carboxymethylcellulose with the dosage of 2.2g/100 g;
leavening agent and its amount: the consumption of the Kehansen starter is 0.008g/100 g;
fermentation temperature: 37 ℃;
the test results are shown in Table 2.
Table 2: influence of fermentation time on pH value of fermented liver paste
The results presented in Table 2 clearly indicate that fermentation is complete when the sheep liver paste pH is < 5. As can be seen from Table 2, when the fermentation time is 12h, the pH of the goat liver paste is close to 5; when the fermentation time is 24h, the pH value of the goat liver paste is 4.79 < 5, namely the goat liver paste is completely fermented within the fermentation time of 12h-24 h. Therefore, a fermentation time of 24 hours is an optimum fermentation time.
Test example 3: influence of starter dose on pH value of fermented sheep liver paste
The implementation of this test example is as follows:
fermentation test equipment: a fermentor sold under the trade name lead-free glass jars by yozhou haoyuan glass products, inc;
the test conditions are as follows:
pickling seasoning: the weight ratio of the salt, the starch, the black pepper powder and the five spice powder is 1: 10: 1: 2.
Emulsifier and its amount: monoglyceride, the dosage is 1.1g/100 g;
thickening agent and dosage thereof: sodium carboxymethylcellulose with the dosage of 2.2g/100 g;
a leavening agent: kehansen starter;
fermentation time: 12 h;
fermentation temperature: 37 ℃;
the test results are shown in Table 3.
Table 3: influence of addition amount of leaven on pH value of fermented sheep liver paste
The results in table 3 show that different amounts of leavening agents have different effects on the pH of the fermented sheep liver paste, thereby affecting the fermentation degree of the fermented sheep liver paste. Under the conditions that the temperature is 37 ℃ and the fermentation time is 15h, the fermentation is firstly completed when the addition amount of the leaven is 0.008g/100g, so the addition amount of the leaven is 0.008g/100g and is the optimal addition amount.
Test example 4: the comprehensive influence of the fermentation temperature, the fermentation time and the amount of the leavening agent on the pH value of the fermented sheep liver paste
The implementation of this test example is as follows:
fermentation test equipment: a fermentor sold under the trade name lead-free glass jars by yozhou haoyuan glass products, inc;
the test conditions are as follows:
pickling seasoning: the weight ratio of the salt, the starch, the black pepper powder and the five spice powder is 1: 10: 1: 2.
Emulsifier and its amount: monoglyceride, the dosage is 1.1g/100 g;
thickening agent and dosage thereof: sodium carboxymethylcellulose with the dosage of 2.2g/100 g;
a leavening agent: kehansen starter;
the level of the orthogonal test is designed as shown in Table 4, and the results of the orthogonal test are shown in Table 5.
Table 4: orthogonal test horizontal design table
Table 5: pH value determination result of fermented sheep liver paste in orthogonal test
The results shown in Table 5 show that only three groups of pH values below 5 were tested in the orthogonal experiment, namely group 3 fermentation temperature of 30 ℃, fermentation time of 24h and starter addition of 0.011g/100g (A)1B3C2) (ii) a The group 6 fermentation temperature is 37 deg.C, the fermentation time is 24h, and the addition amount of leaven is 0.005g/100g (A)2B3C1) (ii) a The 9 th group fermentation temperature is 44 deg.C, the fermentation time is 24h, and the addition amount of the fermentation agent is 0.008g/100g (A)3B3C2)。
Test example 5: comprehensive influence of fermentation temperature, fermentation time and starter consumption on water activity of fermented sheep liver paste
The implementation of this test example is as follows:
fermentation test equipment: a fermentor sold under the trade name lead-free glass jars by yozhou haoyuan glass products, inc;
the test conditions are as follows:
pickling seasoning: the weight ratio of the salt, the starch, the black pepper powder and the five spice powder is 1: 10: 1: 2.
Emulsifier and its amount: monoglyceride, the dosage is 1.1g/100 g;
thickening agent and dosage thereof: sodium carboxymethylcellulose with the dosage of 2.2g/100 g;
a leavening agent: kehansen starter;
the water activity measuring method is measured by a water activity meter diffusion method specified in GB 5009.238-2016 national food safety standard for measuring water activity of food, and is measured by a HYGROLAB type water activity meter of Guangzhou micro-desktop measurement and control technology Limited company; the measurement temperature is 25 ℃;
the horizontal design of the orthogonal test is shown in Table 4, and the water activity measurement results of the orthogonal test fermented sheep liver paste are shown in Table 6.
Table 6: water activity determination result of fermented sheep liver paste by orthogonal test
The results in Table 6 show that the 6 th group in this orthogonal test, i.e., the group with the fermentation temperature of 37 ℃, the fermentation time of 24 hours and the addition amount of the leaven of 0.005g/100g, had the lowest water activity, and the goat liver paste was the most stable in quality compared to the other two groups (3 and 9 groups after the completion of the fermentation). Under the water activity, the fermented sheep liver paste is favorable for storage.
Test example 6: comprehensive influence of fermentation temperature, fermentation time and starter consumption on fermented sheep liver paste texture
The implementation of this test example is as follows:
fermentation test equipment: a fermentor sold under the trade name lead-free glass jars by yozhou haoyuan glass products, inc;
the test conditions are as follows:
pickling seasoning: the weight ratio of the salt, the starch, the black pepper powder and the five spice powder is 1: 10: 1: 2.
Emulsifier and its amount: monoglyceride, the dosage is 1.1g/100 g;
thickening agent and dosage thereof: sodium carboxymethylcellulose with the dosage of 2.2g/100 g;
a leavening agent: kehansen starter;
hardness, consistency, cohesiveness, and viscosity index were measured using a TA.express XT type texture analyzer sold by Stable Micro System, UK under conditions of an A/BE probe (pressure disk 45mm in diameter), a probe descent speed and a probe measurement speed of 2.00mm/s, a probe ascent speed of 1.00mm/s, a probe measurement speed of 1.00mm/s, and a probe induction force of 5.0g, which passed through a depth of 15 mm.
The design of the orthogonal test level is shown in Table 4, and the measurement results of the fermented sheep liver paste texture of the orthogonal test are shown in Table 7.
Table 7: measurement result of fermented sheep liver paste texture by orthogonal test
Note: data in the table are mean. + -. standard deviation
The results presented in table 7 indicate that the formula combinations of group 6: consistency (72264.724g sec) and hardness (12925.661g sec) were greatest relative to the other two groups (3, 9 groups for complete fermentation). The hardness and the consistency are relatively maximum, the adhesiveness inside the goat liver paste is relatively maximum, and the obtained fermented goat liver paste has the best tissue texture.
Test example 7: comprehensive influence of fermentation temperature, fermentation time and starter consumption on sensory quality of fermented sheep liver paste
The implementation of this test example is as follows:
fermentation test equipment: a fermentor sold under the trade name lead-free glass jars by yozhou haoyuan glass products, inc;
the test conditions are as follows:
pickling seasoning: the weight ratio of the salt, the starch, the black pepper powder and the five spice powder is 1: 10: 1: 2.
Emulsifier and its amount: monoglyceride, the dosage is 1.1g/100 g;
thickening agent and dosage thereof: sodium carboxymethylcellulose with the dosage of 2.2g/100 g;
a leavening agent: kehansen starter;
the orthogonal test level design is shown in table 4, and the scoring standard is shown in table 8;
the results of sensory quality measurement of the fermented sheep liver paste in the orthogonal test are shown in Table 9.
Table 8: product sensory evaluation table
Table 9: sensory evaluation results of orthogonal experiments
Table 9: k1 represents the sum of the sensory scores of 30 ℃ of fermentation temperature, 9h of fermentation time and 0.005g/100g of added leaven, for example, K1 is 34+32+34 is 100, K2 represents the sum of the sensory scores of 37 ℃ of fermentation temperature, 12h of fermentation time and 0.008g/100g of added leaven, and K3 represents the sum of the sensory scores of 44 ℃ of fermentation temperature, 24h of fermentation time and 0.011g/100g of added leaven; k1, K2, K3 represent the mean values of K1, K2, K3, respectively; the R value represents the extreme difference in k value.
The results shown in Table 9 show that the fermented goat liver paste has the best sensory effect and the highest sensory scores of color, texture, flavor, mouthfeel and overall acceptability when the fermentation temperature is 37 ℃, the fermentation time is 24 hours and the amount of the leavening agent is 0.005g/100 g. The products are uniform and consistent; the fragrance is strong; the mouth feel is fine and smooth, and the chewiness is good; no cavity, dense structure and no odor.
Claims (10)
1. A production method of fermented sheep liver paste is characterized by comprising the following steps:
A. pickling
Adding salt, starch, black pepper powder and five spice powder pickling seasoning into the fresh mutton liver paste, uniformly mixing, and pickling at low temperature;
B. emulsification
Adding an emulsifier into the pickled lamb liver paste obtained in the step A according to 0.8-1.2% of the weight of the lamb liver paste, and fully stirring and emulsifying;
C. thickening
Adding a thickening agent into the emulsified sheep liver paste obtained in the step B according to the weight of 1.8-2.2% of the sheep liver paste, and grinding and uniformly mixing at low temperature;
D. cooking
C, cooking the thickened minced lamb liver obtained in the step C in a water bath at the temperature of 95-100 ℃, stirring once every 15min in the cooking process, and cooling to the temperature of 0-4 ℃ after cooking;
E. fermentation of
And D, adding 0.004-0.006 g of a leaven into every 100g of the lamb liver paste, adding the leaven into the cooked lamb liver paste obtained in the step D, and fermenting for 22-26 h at the temperature of 37 ℃ to obtain the fermented lamb liver paste.
2. The production method according to claim 1, wherein in the step a, the weight ratio of the salt, the starch, the black pepper powder and the five spice powder is 1: 8-12: 0.6-1.4: 1.6 to 2.4.
3. The method according to claim 1 or 2, wherein in step a, the starch is corn starch, potato starch, tapioca starch or pea starch.
4. The production method according to claim 1, wherein in the step A, the fresh minced lamb liver mixture is pickled for 2-3 h at the temperature of 4-10 ℃.
5. According to the production method, in the step B, the emulsifier is one or more selected from monoglyceride or compound meat product emulsifier.
6. The method of claim 1, wherein in step C, the thickener is one or more thickeners selected from sodium carboxymethylcellulose or built thickeners.
7. The production method according to claim 1, wherein in the step C, the grinding and the blending are performed at a temperature of 4 to 10 ℃.
8. The production method according to claim 1, wherein in the step D, the thickened minced lamb liver obtained in the step C is cooked at the temperature of 95-100 ℃, and is stirred once every 15min in the cooking process.
9. The process according to claim 1, wherein in step E, the fermentation agent is one or more fermentation agents selected from Kohansen fermentation agents T-SPX or C-P-77S.
10. Fermented sheep liver paste produced by the method according to any one of claims 1 to 8, characterized in that it has the following characteristics:
water activity is 0.915-0.923; the pH value is 4.895-4.905;
hardness is 12341-13509 g; the consistency is 67471-77057 g sec;
cohesiveness is-136 to-129 g; the viscosity index is-6670 to-6607 g sec.
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