CN111685277A - Method for improving gel quality of fermented sausage - Google Patents
Method for improving gel quality of fermented sausage Download PDFInfo
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- CN111685277A CN111685277A CN201910884155.9A CN201910884155A CN111685277A CN 111685277 A CN111685277 A CN 111685277A CN 201910884155 A CN201910884155 A CN 201910884155A CN 111685277 A CN111685277 A CN 111685277A
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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 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
- A23L13/426—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
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23V2400/11—Lactobacillus
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- 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)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a sausage, in particular to a method for preparing fermented sausage. Carrying out ultrasonic treatment on chopped pork, adding a salt preparation, adding the following ingredients of glutamine transaminase, soybean protein isolate and a phosphorus-free water-retaining agent, inoculating mixed fermentation bacteria into meat materials, carrying out sausage filling, fermenting at the temperature of 25-30 ℃, and maturing at the temperature of 15-20 ℃ to obtain the fermented sausage. According to the invention, glutamine transaminase, soybean protein isolate, an ultrasonic technology and a phosphorus-free composite water-retaining agent are combined and applied to the preparation of the fermented sausage, so that the phenomena of gel strength reduction and the like caused by protein degradation of the traditional fermented sausage are effectively relieved, and the technical bottleneck of application of TG enzyme in the fermented meat products is broken through.
Description
Technical Field
The invention relates to a sausage, in particular to a method for preparing fermented sausage.
Background
The fermented sausage is a meat product which is produced by utilizing the fermentation of microorganisms under artificial control or natural conditions, has fermented fragrance and has a long shelf life. The product has unique flavor and high nutritive value, and is popular with consumers. During the processing, due to osmotic pressure, the cells of the meat product are broken and endogenous cathepsin is released, and simultaneously, under the action of acidification, the intermediate form of zymogen is cut to form an enzyme activity state; the cathepsin is the main reason for the degradation of the muscle fiber protein of the meat products. The phenomenon seriously affects the gel quality of the fermented meat sausage, and becomes an important bottleneck for restricting the development of the fermented meat sausage products. The literature 'influence of endogenous enzymes in fish meat on the characteristics of fermented surimi gel' indicates that during fermentation, the total enzyme activity of endogenous cathepsin is increased, protein degradation is caused, the crosslinking capability is weakened, and the gel strength is reduced.
In the prior art, in order to improve the gel quality of meat products, glutamine transaminase (TG enzyme) is added, is an important additive in the processing of recombinant meat, and can catalyze the transamidation reaction between gamma-amido of glutamine residue in protein and-amino of lysine to form heterotypic peptide bond of- (gamma-glutamine) -lysine, change the network structure of protein and further improve the gel strength of meat products. In meat products, the effect of TG enzymes on myosin is most pronounced, as myosin contains more glutamine and lysine (these amino acids are both good substrates for TG enzymes), thereby contributing to the formation of a long-lasting and irreversible gel. In recent years, domestic and foreign research on the application of TG enzyme in meat products has been carried out with a great deal of results, but since myosin is a globular protein, most of the action sites of TG enzyme are embedded in the protein, which is not beneficial to TG enzyme crosslinking.
In order to improve the gelling property of the meat product and indirectly improve the gelling property by improving the water-retaining property of the meat product, at present, the most widely used water-retaining agent is composite phosphate (a compound of multiple phosphates), but related researches show that the absorption of calcium in a human body is influenced by the intake of excessive phosphate, and potential harm is caused to the health. Konjac glucomannan (konjacglucomannan) 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 document "Effects of high pressure processing on formation properties and molecular requirements of a biologically contaminated konjac glucomannan" indicates that Deacetylated Konjac Glucomannan (DKGM) has better water absorption and thickening properties than native konjac glucomannan. The product (diameter 4-20nm, length 400-2000nm) with smaller size obtained by performing nanocrystallization treatment on Cellulose (Cellulose) is named as nano-microfibrillated Cellulose (NFC), and is paid attention to 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 method for improving the quality of fermented sausage gel by combining ultrasonic waves with the synergistic effect of TG enzyme and soy protein isolate.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
a method of improving gel quality of fermented sausage, comprising the steps of:
s1 ultrasonic treatment: carrying out ultrasonic treatment on the chopped pork;
s2 pickling: adding the pork subjected to ultrasonic treatment into a salt preparation, and uniformly stirring;
s3 mixing: adding ingredients into the pickled pork, uniformly mixing, and chopping to obtain meat material; the ingredients comprise the following components: glutamine transaminase, soybean protein isolate, 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 fermentation: fermenting the sausage at the temperature of 25-30 ℃ to obtain raw sausage;
s6 maturation: and (3) placing the raw sausage at the temperature of 15-20 ℃ for ripening to obtain the fermented sausage.
According to the scheme, pork is subjected to ultrasonic pretreatment, so that the protein structure of the pork is promoted to be expanded, more TG enzyme action sites are exposed, and the cross-linking effect of TG enzyme is obviously improved; adding a salt preparation after ultrasonic treatment, neutralizing other substances such as free radicals generated by ultrasonic treatment and the like, reducing the damage of the substances such as the free radicals and the like to the gel property of the fermented sausage, damaging the molecular structure of the pork endogenous protease under the action of the ultrasonic treatment and the salt preparation, and after the salt preparation is pickled, inhibiting the enzymolysis of the pork endogenous protease at the temperature of 25-30 ℃ by the synergistic effect among the added TG enzyme, the isolated soy protein SPI, the deacetylated konjac glucomannan and the nano microfibrillar cellulose, and reducing the influence of the enzymolysis of the endogenous protease on the gel property of the fermented sausage. Meanwhile, disulfide bonds in the SPI protein are broken by high pressure, shearing force and turbulent force of ultrasonic cavitation, and the content of free SH is increased, so that the particle size and the solubility of protein particles are influenced, and a compact and uniform gel net is formed.
Wherein, after the salt preparation is salted, the ingredients are added and mixed evenly and chopped, under the action of glutamine transaminase, the soy protein isolate and the pork protein are converted into protein with high gel stability, and the chitosan, the deacetylated konjac glucomannan and the nano microfibrillar cellulose are cooperated to keep the meat material in a high-stability water-retaining state, in the fermentation stage, the contact of endogenous protease and pork protein is reduced, the probability of muscle fiber decomposition is reduced, the soybean protein isolate continuously participates in fermentation under the action of TG enzyme to generate fermentation decomposition products with strong gel property, under the action of the deacetylated konjac glucomannan and the nano microfibrillar cellulose, water is locked, the strength, hardness, cohesiveness, chewiness and elastic high-gel property of the secondary fermented sausage are further improved, and the technical bottleneck of application of the TG enzyme in the fermented meat product is broken through. In addition, the present solution ferments the sausages with a flavor that is most acceptable and enjoyable. According to the scheme, the deacetylated konjac glucomannan and the nano microfibrillar cellulose are used in a compatible manner and used as the water-retaining agent to be applied to the fermented sausage, so that the water holding capacity of the fermented sausage is improved, and the safety of the fermented sausage is guaranteed.
According to the preferable scheme of the method, in the step S1, the ultrasonic treatment frequency is 200-500W, and the ultrasonic treatment time is 15-20 min. The selected pork is fresh pork back leg meat, bone removing, skin removing, connective tissue removing, clean water cleaning, and placing into a cutting and mixing machine, fully and uniformly cutting and mixing for 6-8 minutes, and ice blocks are added in the cutting and mixing process to ensure that the temperature of the pork is not more than 5 ℃.
According to the preferable scheme of the method, in the step S2, the salt preparation is added in an amount of 5-6%, and the pickled vegetables are pickled for 5-6 hours at 4 ℃.
According to the preferable scheme of the method, the adding amount of each component in the ingredients in the step S3 is respectively as follows according to the weight percentage of pork: 0.2-0.5% of glutamine transaminase, 2.0-3.0% of isolated soy protein, 1.0-2.5% of deacetylated konjac glucomannan and 1.0-2.5% of nano microfibrillar cellulose. The ingredients also comprise the following components in percentage by weight of the pork: 5-8% of salt, 0.5-1.5% of monosodium glutamate, 0.5-1.6% of table vinegar, 1.0-2.4% of cooking wine and 0.05-0.08% of thirteen spices. After the ingredients are mixed with the pork, the mixture is fully and uniformly chopped for 5-8 minutes. The components in the ingredients in the scheme have the synergistic effect of the weight parts, and the prepared fermented sausage has the best effect.
According to a preferable scheme of the preparation method, in step S3, the ingredients further comprise a functional polypeptide accounting for 0.1-0.3% of the pork by weight, and 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 and the gel property of the sausage by adding functional polypeptide.
Preferred embodiment of the method of the inventionIn step S4, the lactobacillus, the staphylococcus xylosus and the glucose bacteria are mixed according to the effective bacteria ratio of 1-1.5: 1-2, and the effective bacteria number of each g of pork is 106～107The total added amount of cfu was added to the meat mass. Lactobacillus, Staphylococcus xylosus and Gluconobacter are all available from the microbial market.
According to the preferable scheme of the method, the maturing time is 4-5 h, and the relative humidity of the mature environment is 60-65%.
In step S4, the processed meat material is filled into a protein casing with a diameter of 26mm, twisted and formed, and then air is exhausted by an exhaust needle.
According to the preferable scheme of the method, in the step S5, the relative humidity of the fermentation environment is 70-75%, and the fermentation time is 20-22 h.
According to the preferable scheme of the method, the mature fermented sausage is placed into an oven for drying at the temperature of 50-55 ℃ for 20-24 hours, and the fermented sausage is packaged and sealed after being dried to obtain a finished product.
(III) advantageous effects
The invention has the beneficial effects that:
1. the invention applies the deacetylated konjac glucomannan and the nano microfibrillar cellulose as the novel phosphorus-free composite water-retaining agent to the processing of the fermented sausage, improves the water retention of the product and ensures the safety of the fermented sausage.
2. According to the invention, glutamine transaminase, soybean protein isolate, an ultrasonic technology and a phosphorus-free composite water-retaining agent are combined and applied to the preparation of the fermented sausage, so that the phenomena of gel strength reduction and the like caused by protein degradation of the traditional fermented sausage are effectively relieved, and the technical bottleneck of application of TG enzyme in the fermented meat products is broken through.
3. The fermented sausage prepared by the method has high elasticity and is safe.
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 method for improving gel quality of fermented sausage, comprising the steps of:
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 ultrasonic treatment: carrying out ultrasonic treatment on chopped and mixed pork ham; the frequency of the ultrasonic treatment was 200W, and the time of the ultrasonic treatment was 15 min.
S2 pickling: adding the ultrasonically treated pork ham into a salt preparation, uniformly stirring, and pickling at 4 ℃ for 5 hours. The addition amount of the salt preparation is 5-6%, and the salt preparation is (salt: zanthoxylum piperitum: 10: 1).
S3 mixing: adding ingredients into the pickled pork back leg meat, fully and uniformly mixing, chopping and stirring for 5-8 minutes to obtain meat material; the ingredients in the feed comprise the following components in percentage by weight: 0.2 percent of glutamine transaminase, 2.0 percent of isolated soy protein, 1.0 percent of deacetylated konjac glucomannan, 1.0 percent of nano-micro-cellulose, 5 percent of salt, 0.5 percent of monosodium glutamate, 0.5 percent of vinegar, 1 percent of cooking wine and 0.05 percent of thirteen-spices.
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 with 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 fermentation: uniformly hanging the sausage in an incubator for fermentation at 25 ℃ and 70% relative humidity for 20h to obtain raw sausage.
S6 maturation: placing the raw meat sausage in an environment with the temperature of 15 ℃ and the relative humidity of 60% for 4h for ripening to obtain the fermented meat sausage.
S7, drying and packaging: and (3) putting the fermented sausage after maturation into an oven for drying at the drying temperature of 50 ℃ for 20h, packaging and sealing after drying to obtain a finished product.
Example 2
A method for improving gel quality of fermented sausage, comprising the steps of:
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 ultrasonic treatment: carrying out ultrasonic treatment on chopped and mixed pork ham; the frequency of the ultrasonic treatment was 500W, and the time of the ultrasonic treatment was 20 min.
S2 pickling: adding the ultrasonically treated pork ham into a salt preparation, uniformly stirring, and pickling at 4 ℃ for 6 h. The addition amount of the salt preparation is 5-6%, and the salt preparation is (salt: zanthoxylum piperitum: 10: 1).
S3 mixing: adding ingredients into the pickled pork back leg meat, fully and uniformly mixing, chopping and mixing for 8 minutes to obtain meat material; the ingredients in the feed comprise the following components in percentage by weight: 0.5 percent of glutamine transaminase, 3.0 percent of soybean protein isolate, 2.5 percent of deacetylated konjac glucomannan, 2.5 percent of nano-microfibrillar cellulose, 8 percent of salt, 1.5 percent of monosodium glutamate, 1.6 percent of vinegar, 2.4 percent of cooking wine and 0.08 percent of thirteen-spices.
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 with 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: 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 fermentation: uniformly hanging the sausage in an incubator for fermentation at 30 ℃, 75% of fermentation relative humidity and 22h to obtain raw sausage.
S6 maturation: and (3) placing the raw meat sausage in an environment with the temperature of 20 ℃ and the relative humidity of 65% for 4-5 h for ripening, and obtaining the fermented meat sausage after ripening.
S7, drying and packaging: and (3) putting the fermented sausage after maturation into an oven for drying at 55 ℃ for 24h, packaging and sealing after drying to obtain a finished product.
Example 3
A method for improving gel quality of fermented sausage, comprising the steps of:
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 ultrasonic treatment: carrying out ultrasonic treatment on chopped and mixed pork ham; the frequency of the ultrasonic treatment was 300W, and the time of the ultrasonic treatment was 18 min.
S2 pickling: adding salt preparation into the ultrasonically treated pork ham, stirring uniformly, and pickling at 4 deg.C for 5.5 h. The salt formulation was added at 5%.
S3 mixing: adding ingredients into the pickled pork back leg meat, fully and uniformly mixing, chopping and stirring for 5-8 minutes to obtain meat material; the ingredients in the feed comprise the following components in percentage by weight: 0.3 percent of glutamine transaminase, 2.5 percent of isolated soy protein, 2 percent of deacetylated konjac glucomannan, 2 percent of nano-microfibrillar cellulose, 7 percent of salt, 1 percent of monosodium glutamate, 1 percent of vinegar, 2 percent of cooking wine and 0.07 percent of thirteen-spices.
S4 inoculation and enema:
s41 inoculation, the effective bacteria number per g of ham meat of pig is 5 × 106Inoculating the cfu with mixed strains, wherein the effective strain ratio of each strain in the mixed strains is as follows: lactobacillus, staphylococcus xylosus and glucose bacteria 1.3: 1.2: 1.8;
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 fermentation: uniformly hanging the sausage in an incubator for fermentation at 28 ℃, 73% of fermentation relative humidity and 21h to obtain raw sausage.
S6 maturation: placing the raw meat sausage in an environment with the temperature of 18 ℃ and the relative humidity of 63% for 4.5h for ripening, and obtaining the fermented meat sausage after ripening.
S7, drying and packaging: and (3) putting the fermented sausage after maturation into an oven for drying at the drying temperature of 53 ℃ for 23h, packaging and sealing after drying to obtain a finished product.
Example 4
A method for improving gel quality of fermented sausage, comprising the steps of:
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 ultrasonic treatment: carrying out ultrasonic treatment on chopped and mixed pork ham; the frequency of the ultrasonic treatment was 300W, and the time of the ultrasonic treatment was 16 min.
S2 pickling: adding the ultrasonically treated pork ham into a salt preparation, uniformly stirring, and pickling at 4 ℃ for 6 h. The salt formulation was added at 6%.
S3 mixing: adding ingredients into the pickled pork back leg meat, fully and uniformly mixing, chopping and mixing for 7 minutes to obtain meat material; the ingredients in the feed comprise the following components in percentage by weight: 0.2 percent of glutamine transaminase, 3.0 percent of soybean protein isolate, 2 percent of deacetylated konjac glucomannan, 1.1 percent of nano-microfibrillar cellulose, 8 percent of salt, 1 percent of monosodium glutamate, 0.6 percent of table vinegar, 2.4 percent of cooking wine and 0.07 percent of thirteen-spices.
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 with mixed strains, wherein the effective strain ratio of each strain in the mixed strains is as follows: lactobacillus and xylose grape ballThe ratio of the bacteria to the glucose bacteria is 1.5: 1.3: 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 fermentation: the sausage is evenly hung in an incubator for fermentation at the fermentation temperature of 30 ℃, the fermentation relative humidity of 73 percent and the fermentation time of 20 hours, thus obtaining the raw sausage.
S6 maturation: placing the raw meat sausage in an environment with the temperature of 20 ℃ and the relative humidity of 63% for 4h for ripening to obtain the fermented meat sausage.
S7, drying and packaging: and (3) putting the fermented sausage after maturation into an oven for drying at the drying temperature of 55 ℃ for 22h, packaging and sealing after drying to obtain a finished product.
Example 5
A method for improving gel quality of fermented sausage, comprising the steps of:
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 ultrasonic treatment: carrying out ultrasonic treatment on chopped and mixed pork ham; the frequency of the ultrasonic treatment was 500W, and the time of the ultrasonic treatment was 18 min.
S2 pickling: adding the ultrasonically treated pork ham into a salt preparation, uniformly stirring, and pickling at 4 ℃ for 5 hours. The salt formulation was added at 5.5%. S3 mixing: adding ingredients into the pickled pork back leg meat, fully and uniformly mixing, chopping and mixing for 8 minutes to obtain meat material; the ingredients in the feed comprise the following components in percentage by weight: 0.3 percent of glutamine transaminase, 2.0 percent of isolated soy protein, 2.5 percent of deacetylated konjac glucomannan, 2 percent of nano-microfibrillar cellulose, 5 percent of salt, 1.5 percent of monosodium glutamate, 1 percent of vinegar, 1 percent of cooking wine and 0.08 percent of thirteen-spices.
S4 inoculation and enema:
s41 inoculation: in meat material by weightg effective number of bacteria in hind leg meat of pig 5 × 106Inoculating the cfu with 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: 1.6;
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 fermentation: uniformly hanging the sausage in an incubator for fermentation at 26 ℃, 75% of fermentation relative humidity and 21h to obtain raw sausage.
S6 maturation: placing the raw meat sausage in an environment with the temperature of 16 ℃ and the relative humidity of 65% for 4.5h for ripening, and obtaining the fermented meat sausage after ripening.
S7, drying and packaging: and (3) putting the fermented sausage after maturation into an oven for drying at the drying temperature of 51 ℃ for 24h, packaging and sealing after drying to obtain a finished product.
Example 6
A method for improving gel quality of fermented sausage, comprising the steps of:
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 ultrasonic treatment: carrying out ultrasonic treatment on chopped and mixed pork ham; the frequency of the ultrasonic treatment was 250W, and the time of the ultrasonic treatment was 19 min.
S2 pickling: adding salt preparation into the ultrasonically treated pork ham, stirring uniformly, and pickling at 4 deg.C for 5.5 h. The salt formulation was added at 5%.
S3 mixing: adding ingredients into the pickled pork back leg meat, fully and uniformly mixing, chopping and stirring for 5 minutes to obtain meat material; the ingredients in the feed comprise the following components in percentage by weight: 0.5 percent of glutamine transaminase, 2.5 percent of isolated soy protein, 1.1 percent of deacetylated konjac glucomannan, 2.5 percent of nano-microfibrillar cellulose, 7 percent of salt, 0.6 percent of monosodium glutamate, 1.6 percent of table vinegar, 2 percent of cooking wine and 0.05 percent of thirteen-spices.
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 with 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 1.2: 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 fermentation: uniformly hanging the sausage in an incubator for fermentation at 28 ℃, with the fermentation relative humidity of 71% and the fermentation time of 22h to obtain raw sausage.
S6 maturation: placing the raw meat sausage in an environment with the temperature of 18 ℃ and the relative humidity of 61% for 4.8h for ripening to obtain the fermented meat sausage.
S7, drying and packaging: and (3) putting the fermented sausage after maturation into an oven for drying at 52 ℃ for 21h, packaging and sealing after drying to obtain a finished product.
Example 7
The other points are the same as example 3: functional polypeptide accounting for 0.2 percent of the weight of the pork is added into the ingredients, and the amino acid sequence of the functional polypeptide is as follows: WGDAGATYVVESTGVFTTMEK are provided.
Comparative example 1
The other points are the same as example 3: no ultrasonic pretreatment was used.
Comparative example 2
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 3
The other points are the same as example 3: ultrasonic pretreatment is not adopted, and phosphorus-free water-retaining agents (deacetylated konjac glucomannan and nano microfibrillar cellulose) are not added.
Comparative example 4
The other points are the same as example 3: after fermentation, ingredients are added and stirred, namely after step S5, the step S3 is carried out to mix the materials.
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 ultrasonic treatment and the phosphorus-free water-retaining agent can promote the gelling property of the fermented sausage prepared by the method, and the synergistic effect between the ultrasonic treatment and the phosphorus-free water-retaining agent can achieve higher gelling property of the fermented sausage. The addition of ingredients prior to fermentation resulted in a stronger gel profile of the fermented sausage relative to the ingredients added after fermentation, indicating that the addition of ingredients involved in the fermentation during the fermentation stage facilitates the formation of the gel profile of the fermented sausage.
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 (7)
1. A method for improving the quality of fermented sausage gel is characterized by comprising the following steps:
s1 ultrasonic treatment: carrying out ultrasonic treatment on the chopped pork;
s2 pickling: adding the pork subjected to ultrasonic treatment into a salt preparation, and uniformly stirring;
s3 mixing: adding ingredients into the pickled pork, uniformly mixing, and chopping to obtain meat material; the ingredients comprise the following components: glutamine transaminase, soybean protein isolate, 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 fermentation: fermenting the sausage at the temperature of 25-30 ℃ to obtain raw sausage;
s6 maturation: and (3) placing the raw sausage at the temperature of 15-20 ℃ for ripening to obtain the fermented sausage.
2. The method of improving gel quality of fermented sausage according to claim 1 wherein: in step S1, the frequency of ultrasonic treatment is 200-500W, and the time of ultrasonic treatment is 15-20 min.
3. The method of improving gel quality of fermented sausage according to claim 1 wherein: in the step S2, the salt preparation is added in an amount of 5-6% of the weight of the pork, and the pork is pickled at 4 ℃ for 5-6 hours.
4. The method of improving gel quality of fermented sausage according to claim 1 wherein: in the step S3, the adding amount of each component in the ingredients accounts for the weight percentage of pork respectively: 0.2-0.5% of glutamine transaminase, 2.0-3.0% of isolated soy protein, 1.0-2.5% of deacetylated konjac glucomannan and 1.0-2.5% of nano microfibrillar cellulose.
5. The method of improving gel quality of fermented sausage according to claim 1 wherein: in step S4, mixing lactobacillus, staphylococcus xylosus and glucose bacteria according to the effective bacteria ratio of 1-1.5: 1-2, and according to the effective bacteria number of 10 per g of pork6～107The total added amount of cfu was added to the meat mass.
6. The method of improving gel quality of fermented sausage according to claim 1 wherein: in step S5, the relative humidity of the fermentation environment is 70-75%, and the fermentation time is 20-22 h.
7. The method of improving gel quality of fermented sausage according to claim 1 wherein: the maturing time is 4-5 h, and the relative humidity of the maturing environment is 60-65%.
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