CN112120177B - Preparation method of scallop sausage with high gel strength - Google Patents
Preparation method of scallop sausage with high gel strength Download PDFInfo
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Abstract
The invention relates to aquatic product processing technology, and discloses a preparation method of scallop meat sausage with high gel strength, which comprises the following steps: (1) Removing shells and viscera of scallops, cleaning, draining, picking meat, and chopping to obtain scallop meat paste; (2) Taking scallop meat paste as a reference, sequentially adding 2-3wt% of salt, 20-30wt% of gold thread fish paste, 1-5wt% of soybean protein isolate and 0.1-0.5wt% of TG enzyme, adding ice water to adjust the water content to 75-85wt%, continuously chopping, and then filling the obtained mixed meat paste into a casing; (3) Treating the mixed meat paste after the sausage in the step (2) at 35-45 ℃ and at 85-95 ℃ to obtain the scallop sausage after gelation. According to the invention, the gel strength and the water retention capacity of the scallop meat paste can be remarkably improved by adding the salt, the gold thread fish paste, the soybean protein isolate and the TG enzyme into the scallop meat paste and then carrying out gelation.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to a preparation method of scallop meat sausage with high gel strength.
Background
The scallop contains rich nutrient substances and physiological active ingredients, has higher nutritive value and medicinal value, and is a marine food integrating three functions of medicine, food and nourishing. In 2018, the mariculture yield of shellfish in China reaches 1443.9 ten thousand tons, wherein the mariculture yield of scallop is about 191.8 ten thousand tons, and accounts for 13.3% of the total shellfish yield. Because scallops are more concentrated in production area and not easy to transport, scallops are mainly sold in fresh food, frozen scallops or dry products, and the number of products processed deeply is small.
In the existing scallop processed products, the scallop meat paste is one of main product forms, and the preparation method is generally as follows: scallop is dehulled, cleaned after viscera removal, drained and minced, and the scallop is made into shellfish conditioning food with scallop flavor of Bei Rouwan, scallop sausage, bei Roujuan and the like, thereby improving the application value of the scallop.
For example, the invention patent with the application number of CN201210174460.7 discloses a preparation method of scallop fermented sausage, which uses the fermentation principle of microorganisms and takes shellfish meat and pork as main raw materials to prepare the shellfish meat sausage with special fermentation flavor and seafood delicate flavor, firstly, the shellfish meat and the pork are mixed and pickled according to the proportion of 1:1-1:3, then the optimal fermentation strain Pediococcus pentosaceus and Pediococcus xylosus are selected to be inoculated into the mixture of the pork and the shellfish meat according to the proportion of 5-10% (v/w), seasoning auxiliary materials are further added to be mixed, chopped and sausage, finally, the mixture is put into a constant temperature oven with the temperature of 30-45 ℃ to be fermented for 6-16 hours, and the seafood shellfish meat sausage product is prepared after the mixture is baked.
However, scallops contain more myoplasmatic proteins in the muscle, which results in weaker gel forming ability, expensive scallops and low meat yield. Therefore, how to use exogenous additives and technical means to improve the gel strength of scallop meat paste is a considerable and urgent problem to be solved.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of scallop sausage with high gel strength. According to the invention, the gel strength and the water retention capacity of the scallop meat paste can be remarkably improved by adding the salt, the gold thread fish paste, the soybean protein isolate and the TG enzyme into the scallop meat paste and then carrying out gelation.
The specific technical scheme of the invention is as follows: a preparation method of scallop sausage with high gel strength comprises the following steps:
(1) Removing shells and viscera of scallops, cleaning, draining, collecting meat, and chopping to obtain scallop meat emulsion.
(2) Taking scallop meat paste as a reference, sequentially adding 2-3wt% of salt, 20-30wt% of gold thread fish paste, 1-5wt% of soybean protein isolate and 0.1-0.5wt% of TG enzyme, adding ice water to adjust the water content to 75-85wt%, continuously chopping, and then filling the obtained mixed meat paste into a casing.
(3) Treating the mixed meat paste after the sausage in the step (2) at 35-45 ℃ and at 85-95 ℃ to obtain the scallop sausage after gelation.
As described in the background section of the present application, scallops contain more myoplasmatic proteins in their muscles, resulting in weaker gel-forming ability. Therefore, the invention compounds the gold thread minced fillet with strong gel forming capability with the scallop minced fillet, and simultaneously adds salt, soy protein isolate and TG enzyme, under the synergistic effect of the external ingredients, the invention can obviously improve the defect of lower strength of the scallop minced fillet and improve the water retention capacity of the minced fillet.
Preferably, in the step (2), at least 2 kinds of mixed meat emulsion with different scallop meat emulsion contents are prepared respectively, the mixed meat emulsion with higher scallop meat emulsion content is sequentially coated outside the mixed meat emulsion with lower scallop meat emulsion content, then the obtained mixed meat emulsion with a multilayer structure is poured into a casing, and the multilayer structure of the mixed meat emulsion is maintained in the sausage filling process, so that the scallop meat emulsion content gradually increases from inside to outside in the radial direction of the meat sausage.
Preferably, in the step (2), the mixed meat emulsion of at least 2 different scallop meat emulsion contents is different in that the addition amounts of salt, the minced gold thread fish, the soybean isolated protein and the TG enzyme are gradually reduced.
Although the gel strength of the scallop meat emulsion is improved, so that the scallop meat sausage is endowed with better elasticity and taste, the taste of the conventional meat sausage is single. In order to further enrich the taste of the scallop meat sausage, the invention skillfully designs the meat sausage into scallop meat emulsion with different contents in the radial direction, and the content of the scallop meat emulsion is gradually increased from inside to outside. Therefore, each layer of meat of the sausage after gelation has different texture characteristics, and the gel strength from the inner layer to the outer layer is gradually reduced, so that the surface layer taste and the inner layer taste of the formed sausage are differentiated, and compared with the sausage with a single structure, the meat sausage has more abundant taste and layering sense.
Preferably, in the step (2), 3 kinds of mixed meat emulsion with different scallop meat emulsion contents are respectively prepared, wherein the mixed meat emulsion comprises the following components:
outer layer mixed meat emulsion: taking scallop meat paste as a reference, sequentially adding 2wt% of salt, 20wt% of gold thread fish paste, 1wt% of soybean protein isolate and 0.1wt% of TG enzyme;
middle layer mixed meat emulsion: taking scallop meat paste as a reference, sequentially adding 2.5wt% of table salt, 25wt% of gold thread fish paste, 3wt% of soybean protein isolate and 0.3wt% of TG enzyme;
inner layer mixed meat emulsion: based on scallop meat paste, 3wt% of table salt, 30wt% of gold thread fish paste, 5wt% of soybean protein isolate and 0.5wt% of TG enzyme are sequentially added.
Through a large number of experiments, the content of the additional materials is controlled to be in the gradient, and the obtained sausage has a proper taste.
Preferably, in the step (2), the mass ratio of the inner mixed meat emulsion to the middle mixed meat emulsion to the outer mixed meat emulsion is 1:0.6-0.8:0.4-0.6.
The mouthfeel of the sausage is also dependent in part on the thickness, i.e., mass ratio, between the layers of mixed meat emulsion. The specific characteristics are that the thickness of the outer layer is thinner as the outer layer is nearer, and the mouthfeel is better under the proportion.
Preferably, in the step (1), the chopping time is 1-5min.
Preferably, in the step (2), the chopping time is 3-7min.
Preferably, in the step (3), the treatment is carried out at 35-45 ℃ for 25-35min, and finally the treatment is carried out at 85-95 ℃ for 15-25min.
Preferably, in the step (2), aldehyde modified bacterial cellulose accounting for 0.5-1.5% of the mass of the scallop meat emulsion is also added into the mixed meat emulsion with the lowest scallop meat emulsion content.
In order to further enhance the taste difference between the inner layer and the outer layer of the sausage, aldehyde modified bacterial cellulose is added into the inner layer raw material, so that the gel elasticity of the meat quality can be further improved, and the specific mechanism is as follows: the aldehyde group on the aldehyde group modified bacterial cellulose can react with the amino group on the protein under the heating condition, so that covalent cross-linking is formed between the aldehyde group modified bacterial cellulose and the protein in the mixed meat emulsion, the cross-linking degree of the interior of the meat emulsion gel is further improved, and the gel elasticity of the meat emulsion gel is further effectively improved.
Preferably, the preparation method of the aldehyde group modified bacterial cellulose comprises the following steps: adding bacterial cellulose and sodium periodate into a light-resistant container containing a sufficient water solvent according to the mass ratio of 1:1.0-1.5, uniformly dispersing, adding calcium chloride with the mass which is 2.0-2.5 times that of the bacterial cellulose, reacting for 4-6 hours under the stirring condition of 85-90 ℃, cooling, decompressing to separate out a product, centrifuging, separating, washing and drying to obtain aldehyde modified bacterial cellulose.
In the reaction, bacterial cellulose is selected as a modification object, and the reason is that compared with common cellulose, the main fiber of the bacterial cellulose is attached with a plurality of plush-shaped tiny short fibers, the branching degree is high, and the branched chains contain a plurality of active hydroxyl groups, so that the bacterial cellulose has more reactive sites, and can form a gel network structure with higher crosslinking degree with protein after modification. However, bacterial cellulose itself has few functional groups that can react with proteins, and thus needs to be modified, and the object of modification is hydroxyl groups. However, hydrogen bonding exists between hydroxyl groups on the bacterial cellulose molecular chain, resulting in a reduced number of free hydroxyl groups that can be modified. Therefore, calcium chloride is added in the reaction, calcium ions formed after the calcium chloride is dissolved in water can break hydrogen bonds, the reactivity of hydroxyl groups is improved, then high-oxidability sodium periodate converts the active hydroxyl groups into aldehyde groups to obtain aldehyde group modified bacterial cellulose, and bacterial cellulose containing a large amount of aldehyde groups can react with amino groups of proteins to generate crosslinking.
Preferably, in the step (4), the diameter of the obtained scallop sausage is 15-30mm.
Compared with the prior art, the invention has the following technical effects:
(1) According to the invention, the gel strength and the water retention capacity of the scallop meat paste can be remarkably improved by adding the salt, the gold thread fish paste, the soybean protein isolate and the TG enzyme into the scallop meat paste and then carrying out gelation.
(2) According to the invention, the meat sausage is designed into scallop meat emulsion with different contents in the radial direction, so that the content of the scallop meat emulsion is gradually increased from inside to outside. The meat quality of each layer of the meat sausage after gelation has different texture characteristics, and the gel strength from the inner layer to the outer layer is gradually reduced, so that the surface taste and the inner layer taste of the formed meat sausage are differentiated, and compared with the meat sausage with a single structure, the meat sausage has richer taste and layering sense.
Detailed Description
The invention is further described below with reference to examples.
General examples
A preparation method of scallop sausage with high gel strength comprises the following steps:
(1) Removing shell and viscera of scallop, cleaning, draining, collecting meat, and chopping for 1-5min to obtain scallop meat emulsion.
(2) Taking scallop meat paste as a reference, sequentially adding 2-3wt% of salt, 20-30wt% of gold thread fish paste, 1-5wt% of soybean protein isolate and 0.1-0.5wt% of TG enzyme, adding ice water to adjust the water content to 75-85wt%, continuously chopping for 3-7min, and then filling the obtained mixed meat paste into a casing.
(3) Treating the mixed meat paste obtained after the sausage in the step (2) at 35-45 ℃ for 25-35min, and finally at 85-95 ℃ for 15-25min, and obtaining the scallop sausage with the diameter of 15-30mm after gelation.
Preferably, in the step (2), at least 2 kinds of mixed meat emulsion with different scallop meat emulsion contents are prepared respectively (the difference is that the addition amount of salt, the gold thread fish emulsion, the soybean protein isolate and the TG enzyme is gradually reduced), the mixed meat emulsion with higher scallop meat emulsion content is sequentially wrapped outside the mixed meat emulsion with lower scallop meat emulsion content, then the obtained mixed meat emulsion with a multilayer structure is poured into a casing, and the multilayer structure of the mixed meat emulsion is maintained in the sausage filling process, so that the scallop meat emulsion content is gradually increased from inside to outside in the radial direction of the meat sausage.
As a further preference, 3 kinds of mixed meat emulsion of different scallop meat emulsion contents were prepared separately, respectively:
outer layer mixed meat emulsion: taking scallop meat paste as a reference, sequentially adding 2wt% of salt, 20wt% of gold thread fish paste, 1wt% of soybean protein isolate and 0.1wt% of TG enzyme;
middle layer mixed meat emulsion: taking scallop meat paste as a reference, sequentially adding 2.5wt% of table salt, 25wt% of gold thread fish paste, 3wt% of soybean protein isolate and 0.3wt% of TG enzyme;
inner layer mixed meat emulsion: based on scallop meat paste, 3wt% of table salt, 30wt% of gold thread fish paste, 5wt% of soybean protein isolate and 0.5wt% of TG enzyme are sequentially added.
The mass ratio of the inner mixed meat emulsion to the middle mixed meat emulsion to the outer mixed meat emulsion is 1:0.6-0.8:0.4-0.6.
Optionally, in the step (2), aldehyde modified bacterial cellulose accounting for 0.5-1.5% of the mass of the scallop meat emulsion is also added into the mixed meat emulsion with the lowest scallop meat emulsion content. The preparation method of the aldehyde group modified bacterial cellulose comprises the following steps: adding bacterial cellulose and sodium periodate into a light-resistant container containing a sufficient water solvent according to the mass ratio of 1:1.0-1.5, uniformly dispersing, adding calcium chloride with the mass which is 2.0-2.5 times that of the bacterial cellulose, reacting for 4-6 hours under the stirring condition of 85-90 ℃, cooling, decompressing to separate out a product, centrifuging, separating, washing and drying to obtain aldehyde modified bacterial cellulose.
Example 1
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt, 20% of minced gold thread fish, 1% of soybean protein isolate and 0.5% of TG enzyme by taking minced scallop meat as a reference, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then filling into a casing with the diameter of 25 mm;
(3) Heating the mixed meat paste obtained after the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop sausage.
Example 2
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt, 25% of minced gold thread fish, 4% of soybean protein isolate and 0.4% of TG enzyme by taking minced scallop meat as a reference, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then filling into a casing with the diameter of 25 mm;
(3) Heating the mixed meat paste obtained after the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop sausage.
Example 3
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt, 30% of minced gold thread fish, 5% of soybean protein isolate and 0.1% of TG enzyme by taking minced scallop meat as a reference, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then filling into a casing with the diameter of 25 mm;
(3) Heating the mixed meat paste obtained after the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop sausage.
Example 4
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt, 20% of minced gold thread fish, 1% of soybean protein isolate, 0.5% of TG enzyme and 1% of aldehyde modified bacterial cellulose, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then filling into a casing with the diameter of 25 mm;
(3) Heating the mixed meat paste obtained after the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop sausage.
The preparation method of the aldehyde group modified bacterial cellulose comprises the following steps: adding bacterial cellulose and sodium periodate into a light-resistant container containing a sufficient water solvent according to the mass ratio of 1:1.3, uniformly dispersing, adding calcium chloride with the mass which is 2.3 times that of the bacterial cellulose, reacting for 5 hours under the stirring condition of 85 ℃, cooling, decompressing to separate out a product, centrifugally separating, washing and drying to obtain the aldehyde modified bacterial cellulose.
Comparative example 1
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Taking scallop meat paste as a reference, adding salt with the mass fraction of 2.5%, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then filling into a casing with the diameter of 25 mm;
(3) Heating the scallop meat paste subjected to the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop meat paste gel.
Comparative example 2
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt and 25% of minced gold thread fish with the scallop meat paste as a reference, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then pouring into a casing with the diameter of 25 mm;
(3) Heating the mixed meat paste obtained after the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop sausage.
Comparative example 3
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt and 2% of soy protein isolate by mass percent based on scallop meat paste, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then filling into a casing with the diameter of 25 mm;
(3) Heating the scallop meat paste subjected to the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop meat sausage.
Comparative example 4
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt and 0.4% of TG enzyme by mass fraction with scallop meat paste as a reference, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then pouring into a casing with the diameter of 25 mm;
(3) Heating the scallop meat paste subjected to the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop meat sausage product.
Comparative example 5
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt, 25% of minced gold thread fish and 2% of soybean protein isolate with the mass fraction of the minced scallop meat as a reference, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then filling into a casing with the diameter of 25 mm;
(3) Heating the mixed meat paste obtained after the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop meat sausage product.
Comparative example 6
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt, 25% of minced gold thread fish and 0.4% of TG enzyme by taking the minced scallop meat as a reference, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then filling into a casing with the diameter of 25 mm;
(3) Heating the mixed meat paste obtained after the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop meat sausage product.
Comparative example 7
(1) Removing shells and viscera of fresh scallops, cleaning, draining, picking meat, and chopping for 3min to obtain scallop meat emulsion;
(2) Sequentially adding 2.5% of salt, 4% of soy protein isolate and 0.4% of TG enzyme by taking scallop meat paste as a reference, adding ice water to adjust the water content to 80%, continuously chopping for 5min, and then filling into a casing with the diameter of 25 mm;
(3) Heating the scallop meat paste subjected to the sausage in the step (2) at 40 ℃ for 30min and at 90 ℃ for 20min to obtain the scallop meat sausage product.
The gel strength and water holding capacity of the scallop sausage products prepared in the above examples and comparative examples were measured as follows:
determination of gel strength: the prepared sample was taken out of the refrigerator at 4℃and allowed to stand at room temperature for 30 minutes, and the minced fillet gel was cut into 2.5 cm. Times.2.5 cm cylinders. A TA-XT-PLUS (SMS) texture analyzer was selected to analyze the gel strength of the minced fillet gel. Parameter setting: the model of the probe is P/0.5; measuring the speed before measuring 1mm/s; testing speed is 1mm/s; the speed after measurement is 1mm/s; the compression distance is 15mm; the trigger force was 10g.
Determination of water retention: minced fillet gel was cut into 5mm slices, accurately weighed (W 1 ) The three layers of filter paper wrap the sample and then plug the sample into a 50mL centrifuge tube, the centrifuge tube is centrifuged for 15min at 5000r/min by adopting a freezing high-speed centrifuge at 4 ℃, and after centrifugation, the sample is immediately taken out and weighed again W 2 . The water retention was calculated as follows: water retention (%) =w 2 /W 1 ×100％
TABLE 1 gel strength and Water-holding Property measurement results of scallop meat sausage products prepared in examples 1-4 and comparative examples 1-7
| Project | Gel strength (g mm) | Water retention (%) |
| Example 1 (scallop+Anoectochilus formosanus+isolated soy protein+TG enzyme) | 2534.4±58.4 | 81.1±2.6 |
| Example 2 (scallop+Anoectochilus formosanus+isolated soy protein+TG enzyme) | 2616.2±49.7 | 83.5±2.3 |
| Example 3 (scallop+Anoectochilus formosanus+isolated soy protein+TG enzyme) | 2576.8±67.5 | 81.7±2.4 |
| Example 4 (scallop+Anoectochilus formosanus+isolated soy protein+TG enzyme+cellulose) | 2603.5±42.5 | 83.3±2.0 |
| Comparative example 1 (scallop) | 1164.5±20.4 | 63.6±1.2 |
| Comparative example 2 (scallop + gold thread fish) | 1945.8±16.7 | 72.4±0.9 |
| Comparative example 3 (scallop + isolated soy protein) | 1503.8±23.5 | 68.4±1.4 |
| Comparative example 4 (scallop+TG enzyme) | 1746.2±24.8 | 71.9±1.6 |
| Comparative example 5 (scallop + gold thread fish + soy protein isolate) | 2137.8±20.5 | 73.5±0.9 |
| Comparative example 6 (scallop + gold thread fish + TG enzyme) | 2204.7±22.3 | 75.9±1.3 |
| Comparative example 7 (scallop + isolated soy protein + TG enzyme) | 2095.4±25.4 | 72.2±1.0 |
As can be seen from table 1, the gel strength and water retention of the group of the separate addition of the minced steak of the anoectochilus formosanus (comparative example 2), the isolated soy protein (comparative example 3) and the TG enzyme (comparative example 4) are significantly improved compared with the pure minced scallop control group (comparative example 1); the group added with the minced gold thread fish + the isolated soy protein (comparative example 5), the minced gold thread fish + the TG enzyme (comparative example 6), the isolated soy protein + the TG enzyme (comparative example 7) also showed higher gel strength and water retention; in the examples 1 to 3 (added with the minced gold thread fish, the soybean protein isolate and the TG enzyme), the gel strength is higher than 2500 g.mm, and the water retention is more than 80%. The results show that the gel strength and water retention of the scallop meat emulsion can be effectively improved by the combined action of the minced gold thread fish, the soybean protein isolate and the TG enzyme, and the improvement effect is superior to that of the minced gold thread fish, the soybean protein isolate and the TG enzyme which are added singly or used in combination. Furthermore, example 4 differs from example 1 only in that aldehyde-modified bacterial cellulose was additionally added, and it was found from the data comparison that the addition of aldehyde-modified cellulose further improved the gel strength and water holding capacity of the meat sausage, because covalent cross-linking between aldehyde-modified bacterial cellulose and protein occurred such that the degree of cross-linking of meat emulsion gel was further improved.
Example 8
(1) Removing shells and viscera of scallops, cleaning, draining, collecting meat, and chopping for 3min to obtain scallop meat emulsion.
(2) The mixed meat emulsion with 3 different scallop meat emulsion contents is prepared respectively, and specifically comprises the following steps:
outer layer mixed meat emulsion: taking scallop meat paste as a reference, sequentially adding 2wt% of salt, 20wt% of gold thread fish paste, 1wt% of soybean protein isolate and 0.1wt% of TG enzyme; adding ice water to adjust the water content to 80wt%;
middle layer mixed meat emulsion: taking scallop meat paste as a reference, sequentially adding 2.5wt% of table salt, 25wt% of gold thread fish paste, 3wt% of soybean protein isolate and 0.3wt% of TG enzyme; adding ice water to adjust the water content to 80wt%;
inner layer mixed meat emulsion: based on scallop meat paste, 3wt% of table salt, 30wt% of gold thread fish paste, 5wt% of soybean protein isolate, 0.5wt% of TG enzyme and 1% of aldehyde modified bacterial cellulose are sequentially added. Ice water was added to adjust the moisture content to 80wt%.
The preparation method of the aldehyde group modified bacterial cellulose comprises the following steps: adding bacterial cellulose and sodium periodate into a light-resistant container containing a sufficient water solvent according to the mass ratio of 1:1.3, uniformly dispersing, adding calcium chloride with the mass which is 2.3 times that of the bacterial cellulose, reacting for 5 hours under the stirring condition of 85 ℃, cooling, decompressing to separate out a product, centrifugally separating, washing and drying to obtain the aldehyde modified bacterial cellulose.
Wherein the mass ratio of the inner mixed meat emulsion to the middle mixed meat emulsion to the outer mixed meat emulsion is 1:0.7:0.5. After the mixed meat emulsion is respectively chopped for 5 minutes, the mixed meat emulsion with higher scallop meat emulsion content is sequentially wrapped outside the mixed meat emulsion with lower scallop meat emulsion content, then the obtained mixed meat emulsion with a multilayer structure is poured into a casing, and the multilayer structure of the mixed meat emulsion is maintained in the sausage filling process, so that the scallop meat emulsion content gradually increases from inside to outside in the radial direction of the sausage.
(3) And (3) treating the mixed meat paste subjected to the sausage in the step (2) at 40 ℃ for 30min, and finally at 90 ℃ for 20min, and obtaining the scallop sausage with the diameter of 25mm after gelation.
The scallop sausage obtained in example 8 is richer in taste and has a layered feel compared with the scallop sausage obtained in examples 1 to 3 because of the meat quality having different gel strength and elasticity in the radial direction of the sausage, and has obvious characteristics and differentiation compared with similar products on the market.
The raw materials and equipment used in the invention are common raw materials and equipment in the field unless specified otherwise; the methods used in the present invention are conventional in the art unless otherwise specified.
The foregoing description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and any simple modification, variation and equivalent transformation of the above embodiment according to the technical substance of the present invention still fall within the scope of the technical solution of the present invention.
Claims (9)
1. A preparation method of scallop sausage with high gel strength is characterized by comprising the following steps:
(1) Removing shells and viscera of scallops, cleaning, draining, picking meat, and chopping to obtain scallop meat paste;
(2) Taking scallop meat paste as a reference, sequentially adding 2-3wt% of salt, 20-30wt% of gold thread fish paste, 1-5wt% of soybean protein isolate, 0.1-0.5wt% of TG enzyme and 0.5-1.5wt% of aldehyde modified bacterial cellulose, adding ice water to adjust the water content to 75-85wt%, continuously chopping, and then filling the obtained mixed meat paste into a casing; the preparation method of the aldehyde group modified bacterial cellulose comprises the following steps: adding bacterial cellulose and sodium periodate into a light-resistant container containing a sufficient water solvent according to the mass ratio of 1:1.0-1.5, uniformly dispersing, adding calcium chloride with the mass which is 2.0-2.5 times that of the bacterial cellulose, reacting for 4-6 hours under the stirring condition of 85-90 ℃, cooling, decompressing to separate out a product, centrifuging, separating, washing and drying to obtain aldehyde modified bacterial cellulose;
(3) Treating the mixed meat paste after the sausage in the step (2) at 35-45 ℃ and at 85-95 ℃ to obtain the scallop sausage after gelation.
2. The method of manufacturing according to claim 1, wherein: in the step (2), at least 2 kinds of mixed meat emulsion with different scallop meat emulsion contents are respectively prepared, the mixed meat emulsion with higher scallop meat emulsion content is sequentially coated outside the mixed meat emulsion with lower scallop meat emulsion content, then the obtained mixed meat emulsion with a multi-layer structure is poured into a casing, and the multi-layer structure of the mixed meat emulsion is maintained in the sausage filling process, so that the scallop meat emulsion content gradually increases from the inner layer to the outer layer in the radial direction of the sausage.
3. The method of manufacturing as claimed in claim 2, wherein: in the step (2), the mixed meat emulsion with at least 2 different scallop meat emulsion contents is characterized in that the addition amount of salt, the gold thread fish emulsion, the soybean protein isolate and the TG enzyme is gradually reduced, and aldehyde modified bacterial cellulose accounting for 0.5-1.5% of the mass of the scallop meat emulsion is added into the mixed meat emulsion with the lowest scallop meat emulsion content.
4. The method of manufacturing as claimed in claim 2, wherein: in the step (2), 3 kinds of mixed meat emulsion with different scallop meat emulsion contents are respectively prepared, wherein the mixed meat emulsion comprises the following components:
outer layer mixed meat emulsion: taking scallop meat paste as a reference, sequentially adding 2wt% of salt, 20wt% of gold thread fish paste, 1wt% of soybean protein isolate and 0.1wt% of TG enzyme;
middle layer mixed meat emulsion: taking scallop meat paste as a reference, sequentially adding 2.5wt% of table salt, 25wt% of gold thread fish paste, 3wt% of soybean protein isolate and 0.3wt% of TG enzyme;
inner layer mixed meat emulsion: based on scallop meat paste, 3wt% of table salt, 30wt% of gold thread fish paste, 5wt% of soybean protein isolate, 0.5wt% of TG enzyme and 0.5-1.5% of aldehyde modified bacterial cellulose are sequentially added.
5. The method of manufacturing according to claim 4, wherein: in the step (2), the mass ratio of the inner mixed meat emulsion to the middle mixed meat emulsion to the outer mixed meat emulsion is 1 (0.6-0.8) to 0.4-0.6.
6. The method of any one of claims 1-5, wherein: in the step (1), the chopping time is 1-5min.
7. The method of any one of claims 1-5, wherein: in the step (2), the chopping time is 3-7min.
8. The method of any one of claims 1-5, wherein: in the step (3), the treatment is carried out at 35-45 ℃ for 25-35min, and finally at 85-95 ℃ for 15-25min.
9. The method of any one of claims 1-5, wherein: in the step (3), the diameter of the obtained scallop sausage is 15-30mm.
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