CN112056519B - Duck liver sausage and preparation process thereof - Google Patents
Duck liver sausage and preparation process thereof Download PDFInfo
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- CN112056519B CN112056519B CN202011050824.1A CN202011050824A CN112056519B CN 112056519 B CN112056519 B CN 112056519B CN 202011050824 A CN202011050824 A CN 202011050824A CN 112056519 B CN112056519 B CN 112056519B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application discloses a duck liver sausage and a preparation process thereof, wherein the duck liver is coated with a protective solution containing whey protein and linseed oil in a pickling process, kneaded, cured by water, minced together with chicken breast, chicken skin and dried bamboo shoot powder added with the protective solution, and uniformly mixed with auxiliary materials, seasonings and the like. Chopping, shaping, aging in hot water, cooling, vacuum packaging, quick-freezing at-30deg.C with liquid nitrogen, and storing at-18deg.C to obtain duck liver sausage. The duck liver sausage prepared by the method has bright color, compact texture and sufficient elasticity, also has good taste, and the whole chromaticity value of the duck liver sausage treated by the protective liquid measured by various methods is obviously better than that of an untreated sample, so that a better color improving effect is obtained, and the consumer acceptance of the duck liver sausage is improved. In the preservation process, we also find that the water-soluble vitamin loss rate of the duck liver and the duck intestine can be reduced by adding the protective liquid, and the addition of the bamboo shoot dry powder is helpful for protecting the easily-oxidized substances and the heat-sensitive substances in the duck liver and the intestine from loss, so that the duck liver and the intestine product with good retention of physical and chemical properties is obtained.
Description
Technical Field
The application belongs to the field of food processing, and particularly relates to a preparation process of duck liver sausage and the duck liver sausage prepared by adopting the process.
Background
The duck liver is one of duck offal, and is liver of domestic duck of Duck family. Because the liver is an important organ for storing nutrients and detoxifying in animals and contains rich nutrients, the duck liver has the nutrition and health care functions and is one of the most ideal blood replenishing products. The shape is big and small, the color is purple red, the quality is tender, and the taste is delicious. Is suitable for various cooking methods such as frying, marinating, sauting, and the like. The duck liver contains vitamin C and trace element selenium which are not contained in common meat foods, and is rich in vitamin B, vitamin A and iron. The duck livers in China are rich in resources, the commodity meat ducks in 2019 are in a sales yield of 42.68 hundred million, and most of the duck livers are sold as primary raw materials as byproducts of meat duck processing, and the duck livers are not fully processed and utilized enough, so that huge resource waste and economic loss are caused. The deep processing of duck liver is one of the important ways of high-value utilization of meat duck byproduct resources.
The high fat content of traditional liver products, although the presence of fat gives the products a juicy and tender mouthfeel, a better texture and a lower cooking loss, the intake of high fat content also presents a threat to many diseases. Therefore, in consideration of the special physiological functions of the dietary fiber and the characteristics of higher water holding, oil holding, swelling and the like, many scholars combine the dietary fiber with meat products to develop more meat products which are delicious in flavor, good in taste and healthy. Further studies have shown that dietary fibers have an effect of improving the texture of meat products, but the effect must be maintained even between 150-300 mesh, based on the number of dietary fibers not less than 150 mesh.
In addition, there are many dietary fibers of different sources with significant differences in properties that are used in different kinds of meat products. However, the texture of the resulting meat product is not the same due to the differences in the nature of the dietary fiber itself and the meat product system. In addition, if the content of the dietary fiber added is low, the health requirement of people cannot be met, and even if the added amount of the dietary fiber is improved in some researches, the quality of the product is poor.
Based on the above, the duck liver sausage provided by the application has the advantages of Q-shaped taste, rich water-soluble nutrient substances, low fat content and more balanced texture when being eaten, which is urgently needed in the industry.
Disclosure of Invention
Based on the analysis, the application firstly simply adds the dietary fiber with 150-300 meshes into the liver product, but maintains the improvement effect of the texture, but leads to the final appearance of powdery mouthfeel or excessive gelation (the gelation mainly shows that the gel forming property is too high), and meanwhile, the boiling loss rate is too high, so that the distinct level of duck liver and the dietary fiber cannot be shown. Once the addition of the dietary fiber with low mesh number is realized, tenderness of the liver product is reduced, shearing damage force required in the production process is larger, and coarse mouthfeel brought by eating is stronger. Although the addition of suitable moisture can ameliorate this disadvantage, it can also lead to a loss of water-soluble nutrients from the liver product.
In view of the above-mentioned shortcomings, the present application aims to develop a duck liver sausage with excellent color and texture. The application is realized by the following means:
a duck liver sausage comprising:
800 parts of duck liver, 50 parts of dried bamboo shoot powder, 64 parts of protective liquid and other auxiliary materials; the particle size of the dried bamboo shoots is 40-60 meshes.
Further, the other auxiliary materials include: 760 parts of chicken breast, 230 parts of chicken skin, 200 parts of soybean wiredrawing protein and 190 parts of phosphate tapioca starch.
The application also discloses a preparation process for preparing any duck liver sausage, which comprises the following steps:
preparing materials: selecting brown or purple frozen duck liver with fine and smooth surface, luster, no pock, elasticity, no hard lump, no edema and other phenomena, and having the due smell of the livestocks; selecting frozen chicken breast meat and frozen chicken skin with compact and elastic meat quality, glossy surface, no impurity and due smell of poultry variety; the thawing condition is 0-4 ℃, the thawing time is 2-3 hours, and the center temperature of the product after complete thawing is less than or equal to 5 ℃;
pickling to obtain pretreated duck liver: cutting duck liver into slices with a thickness of 1cm, uniformly smearing the protective liquid on the surface of the duck liver, adding spices, pickling the duck liver for 30min, and kneading twice, wherein the kneading time is not less than 60s each time;
pretreatment of duck liver and cooking to obtain cured duck liver: adding the pickled duck liver into 4000 parts of boiling water, boiling out blood water, skimming, adjusting to low fire, boiling for 30min, and taking out for standby;
mincing cured duck liver and other auxiliary materials to obtain minced materials: mincing cooked duck liver, chicken breast meat, chicken skin, etc. in a meat mincer of 5 mm;
mixing the minced materials with the dried bamboo shoot powder uniformly, and chopping: uniformly stirring the rest auxiliary materials, the seasonings and the minced chicken breast and chicken skin, wherein ice water is required to be continuously added in the stirring process; mixing the twisted duck liver with uniformly mixed auxiliary materials, bamboo shoot dry powder and the like, chopping for 5min by a chopper mixer at the rotating speed of 200rpm to obtain a mixed material with good emulsifying effect and good texture uniformity;
clysis curing: pouring the chopped and mixed material into a sausage filler to form sausage bodies with the diameter of 3.5cm and 15cm in each section, and putting the sausage into water with the temperature of 95 ℃ to be boiled to be completely cured;
and (3) cooling: putting the cooked duck liver sausage into cold water to cool for 10min until the central temperature reaches the room temperature;
and (3) packaging: 3 sections of cooled duck liver sausage are packed into packaging bags for vacuum packaging; and (3) quick-freezing the packaged duck liver sausage in a liquid nitrogen environment at the temperature of minus 30 ℃ and storing at the temperature of minus 18 ℃ to obtain the finished duck liver sausage.
Furthermore, the protection liquid is prepared by mixing whey protein, water, linseed oil and soybean phospholipids according to a mass ratio of 5:5:5:1.
Further, ice water is continuously added in the chopping process; the using amount of the ice water is 500 parts; the chopping time is 5min.
The application also discloses a duck liver sausage prepared by any one of the preparation processes, which comprises the following steps: 800 parts of duck liver, 50 parts of dried bamboo shoot powder, 64 parts of protective liquid and other auxiliary materials; the particle size of the dried bamboo shoots is 40-60 meshes.
The application has the beneficial effects that:
1. according to the application, the dried bamboo shoot powder is added as an auxiliary material, so that the defects of dark color, deep color or gray color of the traditional liver products are overcome, and a duck liver sausage product with good color and good probiotics is obtained.
2. According to the application, the protective liquid is used for coating and assisting with 40-60 meshes of bamboo shoot dry powder as ingredients, so that the defect of serious loss of water-soluble vitamins caused by cooking duck liver is effectively overcome, the gel forming property and oil holding property of the duck liver after mud forming are improved, meanwhile, the defect of insufficient elasticity of the duck liver caused by the traditional 150 meshes of bamboo shoot dry powder as dietary fiber is also unexpectedly overcome, and the preparation of the duck liver sausage by only adopting 40-60 meshes of bamboo shoot dry powder is easy to cause that a final finished product presents crude taste, and has old and hard taste and insufficient elasticity. And under the combined use of the protective liquid and 40-60 meshes of bamboo shoot dry powder, the unexpected discovery that duck liver sausage can obtain good effects of protecting nutrient components and enhancing texture in the raw material stage.
3. The duck liver sausage product provided by the application not only enriches the edibility and application range of the duck liver, but also improves the economic benefit of the duck liver and the bioavailability of the duck liver.
Drawings
FIG. 1 shows the results of Texture (TPA) tests for examples and comparative examples, wherein the different lower case letters indicate that the differences in texture are significant (p < 0.05) for examples 1-3 and comparative examples 1-3.
Detailed Description
Example 1
A preparation process for preparing duck liver sausage comprises the following steps:
(1) Preparing materials: selecting 800 parts of frozen duck liver which is brown or purple, has fine and smooth surface, is rich in gloss, has no pock, has elasticity, has no hard lump, has no edema and other phenomena, and has the due smell of the livestocks; selecting 760 parts of frozen chicken breast meat and 230 parts of frozen chicken skin, wherein the chicken is compact in meat quality, elastic, glossy in surface, free of impurities and capable of having due smell of poultry varieties; the thawing condition is 2 ℃, the thawing time is 2.5 hours, and the center temperature of the product after complete thawing is less than or equal to 5 ℃. Weighing dried and clean 50-mesh bamboo shoot dry powder in a scale for standby;
(2) Pickling to obtain pretreated duck liver: cutting duck liver into slices with the thickness of 1cm, uniformly smearing a protective solution on the surface of the duck liver, wherein the protective solution is prepared by mixing whey protein, water, linseed oil and soybean phospholipids according to the mass ratio of 5:5:5:1; then adding spice, pickling duck liver for 30min, and kneading twice for at least 60s each time;
(3) Pretreatment of duck liver and cooking to obtain cured duck liver: adding the pickled duck liver into 4000 parts of boiling water, boiling out blood water, skimming, adjusting to low fire, boiling for 30min, and taking out for standby;
(4) Mincing cured duck liver and other auxiliary materials to obtain minced materials: mincing cooked duck liver, chicken breast meat, chicken skin, etc. in a meat mincer of 5 mm;
(5) Mixing the minced materials with the dried bamboo shoot powder uniformly, and chopping: 200 parts of soybean wiredrawing protein, 190 parts of phosphate tapioca starch, and uniformly stirring the seasoning, the minced chicken breast and chicken skin, wherein ice water is continuously added in the stirring process, and chopping is carried out for 5min, and the ice water consumption is 500 parts; mixing the twisted duck liver with 50 parts of uniformly mixed auxiliary materials, seasonings and 50-mesh bamboo shoot dry powder, chopping for 5min, and obtaining a mixed material with good emulsification effect and good texture uniformity, wherein the rotating speed is 200 rpm;
(6) Clysis curing: pouring the chopped and mixed material into a sausage filler to form sausage bodies with the diameter of 3.5cm and 15cm in each section, and putting the sausage into water with the temperature of 95 ℃ to be boiled to be completely cured;
(7) And (3) cooling: cooling the boiled duck liver sausage in cold water for 10min until the central temperature reaches room temperature;
(8) And (3) packaging: 3 sections of cooled duck liver sausage are packed into packaging bags for vacuum packaging; and (3) quick-freezing the packaged duck liver sausage in a liquid nitrogen environment at the temperature of minus 30 ℃ and storing at the temperature of minus 18 ℃ to obtain the finished duck liver sausage.
Example 2
A preparation process for preparing duck liver sausage comprises the following steps:
(1) Preparing materials: selecting 800 parts of frozen duck liver which is brown or purple, has fine and smooth surface, is rich in gloss, has no pock, has elasticity, has no hard lump, has no edema and other phenomena, and has the due smell of the livestocks; selecting 760 parts of frozen chicken breast meat and 230 parts of frozen chicken skin, wherein the chicken is compact in meat quality, elastic, glossy in surface, free of impurities and capable of having due smell of poultry varieties; the thawing condition is 0 ℃, the thawing time is 3 hours, and the center temperature of the product after complete thawing is less than or equal to 5 ℃. Weighing dried and clean 40-mesh dried bamboo shoot powder for standby;
(2) Pickling to obtain pretreated duck liver: cutting duck liver into slices with the thickness of 1cm, uniformly smearing a protective solution on the surface of the duck liver, wherein the protective solution is prepared by mixing whey protein, water, linseed oil and soybean phospholipids according to the mass ratio of 5:5:5:1; then adding spice, pickling duck liver for 30min, and kneading twice for at least 60s each time;
(3) Pretreatment of duck liver and cooking to obtain cured duck liver: adding the pickled duck liver into 4000 parts of boiling water, boiling out blood water, skimming, adjusting to low fire, boiling for 30min, and taking out for standby;
(4) Mincing cured duck liver and other auxiliary materials to obtain minced materials: mincing cooked duck liver, chicken breast meat, chicken skin, etc. in a meat mincer of 5 mm;
(5) Mixing the minced materials with the dried bamboo shoot powder uniformly, and chopping: 200 parts of soybean wiredrawing protein, 190 parts of phosphate tapioca starch, and uniformly stirring the seasoning, the minced chicken breast and chicken skin, wherein ice water is continuously added in the stirring process, and chopping is carried out for 5min, and the ice water consumption is 500 parts; mixing the twisted duck liver with 50 parts of uniformly mixed auxiliary materials, seasonings and 40-mesh bamboo shoot dry powder, chopping for 5min, and obtaining a mixed material with good emulsification effect and good texture uniformity, wherein the rotating speed is 200 rpm;
(6) Clysis curing: pouring the chopped and mixed material into a sausage filler to form sausage bodies with the diameter of 3.5cm and 15cm in each section, and putting the sausage into water with the temperature of 95 ℃ to be boiled to be completely cured;
(7) And (3) cooling: cooling the cooked duck liver sausage in cold water for 10min until the central temperature reaches room temperature;
(8) And (3) packaging: 3 sections of cooled duck liver sausage are packed into packaging bags for vacuum packaging; and (3) quick-freezing the packaged duck liver sausage in a liquid nitrogen environment at the temperature of minus 30 ℃ and storing at the temperature of minus 18 ℃ to obtain the finished duck liver sausage.
Example 3
A preparation process for preparing duck liver sausage comprises the following steps:
(1) Preparing materials: selecting 800 parts of frozen duck liver which is brown or purple, has fine and smooth surface, is rich in gloss, has no pock, has elasticity, has no hard lump, has no edema and other phenomena, and has the due smell of the livestocks; selecting 760 parts of frozen chicken breast meat and 230 parts of frozen chicken skin, wherein the chicken is compact in meat quality, elastic, glossy in surface, free of impurities and capable of having due smell of poultry varieties; the thawing condition is 4 ℃, the thawing time is 2 hours, and the center temperature of the product after complete thawing is less than or equal to 5 ℃. Weighing the dried and clean 60-mesh bamboo shoot dry powder in a scale for standby;
(2) Pickling to obtain pretreated duck liver: cutting duck liver into slices with the thickness of 1cm, uniformly smearing a protective solution on the surface of the duck liver, wherein the protective solution is prepared by mixing whey protein, water, linseed oil and soybean phospholipids according to the mass ratio of 5:5:5:1; then adding spice, pickling duck liver for 30min, and kneading twice for at least 60s each time;
(3) Pretreatment of duck liver and cooking to obtain cured duck liver: adding the pickled duck liver into 4000 parts of boiling water, boiling out blood water, skimming, adjusting to low fire, boiling for 30min, and taking out for standby;
(4) Mincing cured duck liver and other auxiliary materials to obtain minced materials: mincing cooked duck liver, chicken breast meat, chicken skin, etc. in a meat mincer of 5 mm;
(5) Mixing the minced materials with the dried bamboo shoot powder uniformly, and chopping: 200 parts of soybean wiredrawing protein, 190 parts of phosphate tapioca starch, and uniformly stirring the seasoning, the minced chicken breast and chicken skin, wherein ice water is continuously added in the stirring process, and chopping is carried out for 5min, and the ice water consumption is 500 parts; mixing the twisted duck liver with 50 parts of uniformly mixed auxiliary materials, seasonings and 60-mesh bamboo shoot dry powder, chopping for 5min, and obtaining a mixed material with good emulsification effect and good texture uniformity, wherein the rotating speed is 200 rpm;
(6) Clysis curing: pouring the chopped and mixed material into a sausage filler to form sausage bodies with the diameter of 3.5cm and 15cm in each section, and putting the sausage into water with the temperature of 95 ℃ to be boiled to be completely cured;
(7) And (3) cooling: cooling the boiled duck liver sausage in cold water for 10min until the central temperature reaches room temperature;
(8) And (3) packaging: 3 sections of cooled duck liver sausage are packed into packaging bags for vacuum packaging; and (3) quick-freezing the packaged duck liver sausage in a liquid nitrogen environment at the temperature of minus 30 ℃ and storing at the temperature of minus 18 ℃ to obtain the finished duck liver sausage.
Comparative example 1
A preparation process for preparing duck liver sausage comprises the following steps:
compared with example 1, the mesh number of the bamboo shoot dry powder is changed to 150 meshes, and the rest operation is unchanged.
(1) Preparing materials: selecting 800 parts of frozen duck liver which is brown or purple, has fine and smooth surface, is rich in gloss, has no pock, has elasticity, has no hard lump, has no edema and other phenomena, and has the due smell of the livestocks; selecting 760 parts of frozen chicken breast meat and 230 parts of frozen chicken skin, wherein the chicken is compact in meat quality, elastic, glossy in surface, free of impurities and capable of having due smell of poultry varieties; the thawing condition is 2 ℃, the thawing time is 2.5 hours, and the center temperature of the product after complete thawing is less than or equal to 5 ℃. Weighing dried and clean 150-mesh bamboo shoot dry powder in a scale for standby;
(2) Pickling to obtain pretreated duck liver: cutting duck liver into slices with the thickness of 1cm, uniformly smearing a protective solution on the surface of the duck liver, wherein the protective solution is prepared by mixing whey protein, water, linseed oil and soybean phospholipids according to the mass ratio of 5:5:5:1; then adding spice, pickling duck liver for 30min, and kneading twice for at least 60s each time;
(3) Pretreatment of duck liver and cooking to obtain cured duck liver: adding the pickled duck liver into 4000 parts of boiling water, boiling out blood water, skimming, adjusting to low fire, boiling for 30min, and taking out for standby;
(4) Mincing cured duck liver and other auxiliary materials to obtain minced materials: mincing cooked duck liver, chicken breast meat, chicken skin, etc. in a meat mincer of 5 mm;
(5) Mixing the minced materials with the dried bamboo shoot powder uniformly, and chopping: 200 parts of soybean wiredrawing protein, 190 parts of phosphate tapioca starch, and uniformly stirring the seasoning, the minced chicken breast and chicken skin, wherein ice water is continuously added in the stirring process, and chopping is carried out for 5min, and the ice water consumption is 500 parts; mixing the twisted duck liver with 50 parts of uniformly mixed auxiliary materials, seasonings and 150-mesh bamboo shoot dry powder, chopping for 5min, and obtaining a mixed material with good emulsification effect and good texture uniformity, wherein the rotating speed is 200 rpm;
(6) Clysis curing: pouring the chopped and mixed material into a sausage filler to form sausage bodies with the diameter of 3.5cm and 15cm in each section, and putting the sausage into water with the temperature of 95 ℃ to be boiled to be completely cured;
(7) And (3) cooling: cooling the boiled duck liver sausage in cold water for 10min until the central temperature reaches room temperature;
(8) And (3) packaging: 3 sections of cooled duck liver sausage are packed into packaging bags for vacuum packaging; and (3) quick-freezing the packaged duck liver sausage in a liquid nitrogen environment at the temperature of minus 30 ℃ and storing at the temperature of minus 18 ℃ to obtain the finished duck liver sausage.
Comparative example 2
A preparation process for preparing duck liver sausage comprises the following steps:
compared with example 1, the use of the bamboo shoot dry powder is canceled, and the rest operation is unchanged.
(1) Preparing materials: selecting 800 parts of frozen duck liver which is brown or purple, has fine and smooth surface, is rich in gloss, has no pock, has elasticity, has no hard lump, has no edema and other phenomena, and has the due smell of the livestocks; selecting 760 parts of frozen chicken breast meat and 230 parts of frozen chicken skin, wherein the chicken is compact in meat quality, elastic, glossy in surface, free of impurities and capable of having due smell of poultry varieties; the thawing condition is 2 ℃, the thawing time is 2.5 hours, and the center temperature of the product after complete thawing is less than or equal to 5 ℃;
(2) Pickling to obtain pretreated duck liver: cutting duck liver into slices with the thickness of 1cm, uniformly smearing a protective solution on the surface of the duck liver, wherein the protective solution is prepared by mixing whey protein, water, linseed oil and soybean phospholipids according to the mass ratio of 5:5:5:1; then adding spice, pickling duck liver for 30min, and kneading twice for at least 60s each time;
(3) Pretreatment of duck liver and cooking to obtain cured duck liver: adding the pickled duck liver into 4000 parts of boiling water, boiling out blood water, skimming, adjusting to low fire, boiling for 30min, and taking out for standby;
(4) Mincing cured duck liver and other auxiliary materials to obtain minced materials: mincing cooked duck liver, chicken breast meat, chicken skin, etc. in a meat mincer of 5 mm;
(5) Mixing the minced materials with the dried bamboo shoot powder uniformly, and chopping: 200 parts of soybean wiredrawing protein, 190 parts of phosphate tapioca starch, and uniformly stirring the seasoning, the minced chicken breast and chicken skin, wherein ice water is continuously added in the stirring process, and chopping is carried out for 5min, and the ice water consumption is 500 parts; mixing the minced duck liver with the uniformly mixed auxiliary materials and the seasonings, chopping for 5min at the rotating speed of 200rpm to obtain a mixed material with good emulsifying effect and good texture uniformity;
(6) Clysis curing: pouring the chopped and mixed material into a sausage filler to form sausage bodies with the diameter of 3.5cm and 15cm in each section, and putting the sausage into water with the temperature of 95 ℃ to be boiled to be completely cured;
(7) And (3) cooling: cooling the boiled duck liver sausage in cold water for 10min until the central temperature reaches room temperature;
(8) And (3) packaging: 3 sections of cooled duck liver sausage are packed into packaging bags for vacuum packaging; and (3) quick-freezing the packaged duck liver sausage in a liquid nitrogen environment at the temperature of minus 30 ℃ and storing at the temperature of minus 18 ℃ to obtain the finished duck liver sausage.
Comparative example 3
A preparation process for preparing duck liver sausage comprises the following steps:
compared with example 1, the use of the protective liquid was canceled, and the rest of the operation was unchanged.
(1) Preparing materials: selecting 800 parts of frozen duck liver which is brown or purple, has fine and smooth surface, is rich in gloss, has no pock, has elasticity, has no hard lump, has no edema and other phenomena, and has the due smell of the livestocks; selecting 760 parts of frozen chicken breast meat and 230 parts of frozen chicken skin, wherein the chicken is compact in meat quality, elastic, glossy in surface, free of impurities and capable of having due smell of poultry varieties; the thawing condition is 2 ℃, the thawing time is 2.5 hours, and the center temperature of the product after complete thawing is less than or equal to 5 ℃. Weighing dried and clean 150-mesh bamboo shoot dry powder in a scale for standby;
(2) Pickling to obtain pretreated duck liver: cutting duck liver into 1cm thick slices, adding spice, pickling duck liver for 30min, and kneading twice for at least 60s each time;
(3) Pretreatment of duck liver and cooking to obtain cured duck liver: adding the pickled duck liver into 4000 parts of boiling water, boiling out blood water, skimming, adjusting to low fire, boiling for 30min, and taking out for standby;
(4) Mincing cured duck liver and other auxiliary materials to obtain minced materials: mincing cooked duck liver, chicken breast meat, chicken skin, etc. in a meat mincer of 5 mm;
(5) Mixing the minced materials with the dried bamboo shoot powder uniformly, and chopping: 200 parts of soybean wiredrawing protein, 190 parts of phosphate tapioca starch, and uniformly stirring the seasoning, the minced chicken breast and chicken skin, wherein ice water is continuously added in the stirring process, and chopping is carried out for 5min, and the ice water consumption is 500 parts; mixing the minced duck liver with the uniformly mixed auxiliary materials and the seasonings, chopping for 5min at the rotating speed of 200rpm to obtain a mixed material with good emulsifying effect and good texture uniformity;
(6) Clysis curing: pouring the chopped and mixed material into a sausage filler to form sausage bodies with the diameter of 3.5cm and 15cm in each section, and putting the sausage into water with the temperature of 95 ℃ to be boiled to be completely cured;
(7) And (3) cooling: cooling the boiled duck liver sausage in cold water for 10min until the central temperature reaches room temperature;
(8) And (3) packaging: 3 sections of cooled duck liver sausage are packed into packaging bags for vacuum packaging; and (3) quick-freezing the packaged duck liver sausage in a liquid nitrogen environment at the temperature of minus 30 ℃ and storing at the temperature of minus 18 ℃ to obtain the finished duck liver sausage.
Test example 1
1. Sensory evaluation
And a professional sensory evaluator 20 (10 men and 10 women) is selected to perform sensory evaluation on the duck liver and intestines.
The evaluation method comprises the following steps: after the duck liver and intestines are cured, sensory evaluation personnel firstly observe the color and the appearance of the whole section of sample, smell the whole section of sample, score the whole section of sample according to the color, the smell and the appearance, and score the whole section of sample three times. Cutting duck liver and intestines into cubes with side length of 1cm, preparing samples by adopting a five-point sampling method, dividing 20 persons into two groups, wherein each group comprises 5 men and 5 women, scoring the taste and tissue structure of three identical products in a disposable paper disc, and each index is respectively 0-20 minutes from low to high. The evaluator had to rinse with clear water before each sample was tasted, keeping the mood flat and the surrounding environment quiet, and each evaluator scored three times and the scores averaged. The evaluation items and the evaluation criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2.
TABLE 1 Duck liver and intestine sensory evaluation Table
。
Table 2 results of sensory evaluation of examples and comparative examples
。
From the results shown in tables 1 and 2, it is clear from examples 1 to 3 and comparative example 1 that the duck liver and intestine products prepared by using 40 to 60 mesh bamboo shoot dry powder according to the application have higher sensory evaluation scores and better tissue structures. As can be seen from examples 1-3 and comparative example 2, the sensory score of the liver and intestine of the duck added with bamboo shoot dry powder alone is not high. As can be seen from the comparison between the example 1 and the comparative example 3, the addition of the protective liquid has a better effect of improving the color protection, appearance and tissue structure of duck liver and intestines, can improve the quality of the product during storage, and effectively improves the problem of rough mouthfeel.
2. Colorimetric value measurement
And (3) carrying out chromaticity measurement on duck liver and intestines by using an SC-80C automatic colorimeter. The colorimeter was first standardized using a standard whiteboard. The reflectance pattern was used to compare the color difference between each sample and a standard whiteboard. The average value was determined by three-point sampling (triangle formed by three points) from the upper surface of duck liver and intestine section with a thickness of 0.3cm, and L, a, b, Δe were recorded.
The chromaticity value is an important factor in evaluating food, L represents whiteness of the sample, and the darker the sample color is the lighter the regular color is when the value is negative. a is the redness and greenness, and the value is negative and greenish, and regular reddish. b represents yellow Lan Du, and is negative, blue, regular yellow. Δe represents the total color difference, the smaller the value the smaller the sample differs from standard white board.
At least three replicates were run per set of experiments, each set of experiments being repeated twice. Data were analyzed for significance using the Duncan test in software IMB SPSS Statistics, at a level of 95% of confidence intervals using ANOVA analysis, and differences were considered significant when p < 0.05. The different lower case letters in the table indicate that the chromaticity values of examples 1-3 differ significantly from comparative examples 1-3 (p < 0.05). The specific results are shown in Table 3:
table 3 comparison of chromaticity values of examples and comparative examples
。
As can be seen from examples 1-3 and comparative example 3, the use of 40-60 mesh bamboo shoot dry powder can protect hemoglobin in duck liver tissue from loss, thereby making the appearance of the sausage look better and more approximate to the color of fresh duck liver. As can be seen from examples 1-3 and comparative example 1, the addition of 150 mesh bamboo shoot dry powder also has a certain protection effect on the color of duck liver and intestines, but the effect is not obvious with 40-60 mesh bamboo shoot dry powder. As can be seen by comparing the example 1 with the comparative example 3, the addition of the whey protein linseed oil protection liquid can effectively inhibit oxidation of various substances in the intestines, so that the total color difference value of the duck liver and the intestines is obviously increased, the redness is obviously increased, and the duck liver and the intestines are more bright in color.
Test example 2
1. Texture testing
The duck liver and intestine texture was analyzed by using a P0.5 cylindrical probe in a TA.XT Plus texture analyzer from British company at 25 ℃. Firstly, the sample is regulated and cut into cylinders with the same diameter as the height. Texture profile analysis mode was tested with a loaded flat-bottomed cylindrical probe under the following conditions: the speed before test is 3.00 mm/s, the speed after test is 1.50 mm/s and the speed after test is 1.50 mm/s. The time between two compressions was 10.00 s, the compression distance was 10.00 mm, and the trigger force was 5.0 g. Results including hardness, elasticity, chewing, cohesiveness and recovery were recorded. The results of the particular TPA test are shown in fig. 1.
From the results of fig. 1, it can be seen from examples 1-3 and comparative example 3 that increasing the mesh number of the dried bamboo shoot powder within the range of 40-60 mesh can significantly improve the elasticity, chewiness and cohesiveness of duck liver and intestine, and each texture data is superior to that of the dried bamboo shoot powder with 150 mesh, so that the duck liver and intestine has a more Q-shaped texture and a better taste. After the protective liquid is added, the hardness of the duck liver and intestine product can be reduced, and the elasticity, cohesiveness and chewiness are improved, but the influence on the recovery is not obvious. In conclusion, the addition of the whey protein linseed oil protection liquid and the 40-60 mesh bamboo shoot dry powder has a positive effect on the texture of the intestines.
2. Water-soluble vitamin content
Cutting appropriate amount of duck liver and intestine into small pieces with side length of 0.5cm, pre-freezing duck liver and intestine at-30deg.C for 2 hr with BLK-FD-0.5 vacuum freeze dryer, setting temperature to-50deg.C, turning on vacuum pump, and drying under vacuum pressure below 50Pa for about 20 hr. Grinding the lyophilized powder, weighing 0.20g (accurate to 0.0001), adding into 5mL of ultrapure water, extracting with ultrasonic wave for 20min, centrifuging at 8000 r/min in a refrigerated centrifuge for 10min (4deg.C), and collecting supernatant. The remaining solid precipitate was dissolved in the same manner, and the supernatant was taken. Adding the supernatant to 2ml ZnSO 4 The solution (15 g/100 mL) was placed in a refrigerated centrifuge at 4℃and centrifuged at 8000 r/min for 5min. The supernatant obtained by centrifugation was transferred to a 10mL volumetric flask, and ultrapure water was used for constant volume. 1mL of the extract was measured and filtered through a 0.22 μm microfiltration membrane, followed by detection. And (3) measuring the content of the water-soluble vitamins in the duck liver and intestines by adopting a Prominence LC-20A high performance liquid chromatograph. By C 18 Chromatographic column (4.6mm.times.250mm, 5 μm), mobile phase A25 mmol/L potassium dihydrogen phosphate buffer solution, B acetonitrile, gradient elution flow rate 1.0. 1.0 mL/min, column temperature 30 ℃, injector temperature 4 ℃, injection volume 15. Mu.L, data acquisition wavelength set at 268nm.
Table 4 comparison of the water-soluble vitamin contents of examples and comparative examples
。
As can be seen from examples 1-3 and comparative example 3, the use of 40-60 mesh dried bamboo shoot powder can protect the water-soluble vitamins in duck liver tissue to a certain extent, but the water-soluble vitamins in the raw materials of the dried bamboo shoot powder are less than those of duck livers with the same weight, so that the content of the water-soluble vitamins in duck livers without the dried bamboo shoot powder is higher. As is clear from examples 1 to 3 and comparative example 1, the 150 mesh bamboo shoot dry powder has too fine powder quality, and the loss of water-soluble vitamins in the preparation process is large. As can be seen from the comparison of the example 1 and the comparative example 3, the coating of the whey protein linseed oil protection liquid can play a remarkable role in protecting water-soluble vitamins in duck livers, so that the nutrition value of duck livers and intestines is better.
Although the present application and its advantages have been described in detail, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the application as defined by the appended claims. Furthermore, the scope of the present application is not intended to be limited to the particular embodiments of the process, machine, means, method and steps described in the specification. Those of ordinary skill in the art will readily appreciate from the disclosure of the present application, processes, machines, means, methods, or steps, presently existing or later to be developed that perform substantially the same function or achieve substantially the same result as the corresponding embodiments described herein may be utilized according to the present application. Accordingly, the appended claims are intended to include within their scope such processes, apparatuses, means, methods, or steps.
Claims (7)
1. A duck liver sausage comprising:
800 parts of duck liver, 50 parts of dried bamboo shoot powder, 64 parts of protective liquid and other auxiliary materials;
the particle size of the dried bamboo shoots is 40-60 meshes;
the protective liquid is prepared by mixing whey protein, water, linseed oil and soybean phospholipid according to the mass ratio of 5:5:5:1.
2. The duck liver sausage of claim 1, wherein:
the other auxiliary materials comprise:
760 parts of chicken breast, 230 parts of chicken skin, 200 parts of soybean wiredrawing protein and 190 parts of phosphate tapioca starch.
3. A process for preparing the duck liver sausage of claim 1 or 2, comprising:
preparing materials;
pickling to obtain pretreated duck livers;
pretreating duck liver, and cooking to obtain cured duck liver;
mincing cured duck liver and other auxiliary materials to obtain minced materials;
mixing the minced materials with the dried bamboo shoot powder uniformly, and chopping;
curing the sausage;
cooling; and
packaging;
wherein, the pickling includes:
uniformly coating a protective liquid on the surface of the duck liver, pickling for 30min, and kneading for two times in the middle, wherein the kneading time is not less than 60s each time;
the protective liquid is prepared by mixing whey protein, water, linseed oil and soybean phospholipid according to the mass ratio of 5:5:5:1.
4. A process according to claim 3, wherein:
ice water is continuously added in the chopping process;
the chopping time is 10min.
5. The manufacturing process of claim 4, wherein:
the amount of the ice water is 500 parts.
6. A duck liver sausage prepared according to any one of the preparation processes of claims 3-5.
7. The duck liver sausage of claim 6, comprising:
800 parts of duck liver, 50 parts of dried bamboo shoot powder, 64 parts of protective liquid and other auxiliary materials;
the particle size of the dried bamboo shoots is 40-60 meshes.
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|---|---|---|---|---|
| CN104432196A (en) * | 2014-11-26 | 2015-03-25 | 徐州工程学院 | Fermented sausage rich in Omega-3 polyunsaturated fatty acids |
| CN104473220A (en) * | 2014-12-26 | 2015-04-01 | 广州皇上皇集团有限公司 | Duck liver sausage and preparation method thereof |
| CN104738684A (en) * | 2015-04-17 | 2015-07-01 | 江苏第二师范学院 | Duck liver sausage and preparation method thereof |
| CN106107598A (en) * | 2016-06-29 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of fragrant duck liver flavor maize cob meal of decocting roasts intestinal and preparation method thereof |
| CN109123599A (en) * | 2018-11-06 | 2019-01-04 | 枣庄学院 | The formula and preparation method thereof of one Zhong Ji duck conscience sauce |
| CN111328994A (en) * | 2020-02-28 | 2020-06-26 | 宁波大学 | Special flavor duck meat and liver protein composite emulsified sausage and preparation method thereof |
-
2020
- 2020-09-29 CN CN202011050824.1A patent/CN112056519B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432196A (en) * | 2014-11-26 | 2015-03-25 | 徐州工程学院 | Fermented sausage rich in Omega-3 polyunsaturated fatty acids |
| CN104473220A (en) * | 2014-12-26 | 2015-04-01 | 广州皇上皇集团有限公司 | Duck liver sausage and preparation method thereof |
| CN104738684A (en) * | 2015-04-17 | 2015-07-01 | 江苏第二师范学院 | Duck liver sausage and preparation method thereof |
| CN106107598A (en) * | 2016-06-29 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of fragrant duck liver flavor maize cob meal of decocting roasts intestinal and preparation method thereof |
| CN109123599A (en) * | 2018-11-06 | 2019-01-04 | 枣庄学院 | The formula and preparation method thereof of one Zhong Ji duck conscience sauce |
| CN111328994A (en) * | 2020-02-28 | 2020-06-26 | 宁波大学 | Special flavor duck meat and liver protein composite emulsified sausage and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 鸭肝肠的研制;李志芳等;《中国家禽》;20070320;第29卷(第06期);第56-57页 * |
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| CN112056519A (en) | 2020-12-11 |
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