CN112690414A - Functional meat sausage taking full-sheep hoof capsule as casing and preparation method thereof - Google Patents
Functional meat sausage taking full-sheep hoof capsule as casing and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a functional meat sausage taking a whole sheep hoof skin capsule as a casing and a preparation method thereof, wherein the sausage takes a hollow skin capsule with bones and muscles removed from a fresh sheep hoof as the casing, and stuffing is prepared by adding the following raw materials in parts by weight per 1000g of lean pork: 20-30% of fat meat (the pig backfat and the lard diglyceride are mixed according to the mass ratio of 9: 1), and high-crosslinking corn starch: 12-15% of an ultrahigh-pressure soybean protein isolate enzymolysis product: 1.0-2.0%, licorice extract: 0.05-0.1%, ultra-high pressure glycosylation product of psyllium seed gum and isolated soy protein: 0.4-0.6%, pig bone marrow plasma: 0.8-1.0%, lactic acid fermentation product of bone paste of flounder: 0.2-0.4%, and liquor-saturated garlic: 0.3-0.5 percent of hydrogen-rich ice water and 40-50 percent of other seasoning ingredients are prepared into the meat sausage with hydrogen-rich, high-calcium and anticancer functions through the processes of chopping, filling into bags, tying, cooking, fumigating and the like. The invention adopts advanced modern instruments and equipment in the production process, and is time-saving, rapid and green. The sausage prepared by the invention has outstanding functions and solves the problem of single and insufficient functions of the traditional sausage products.
Description
Technical Field
The invention relates to the technical field of meat product processing, in particular to a hydrogen-rich, high-calcium and anticancer functional meat sausage taking a full rumex japonicus skin sac as a casing and a preparation method thereof.
Background
Pork is rich in nutritive value, sweet and salty in nature and taste, contains rich trace elements such as protein, fat, carbohydrate, calcium, iron, phosphorus and the like, is an indispensable main raw material for making various sausages, particularly diglyceride prepared from pork fat, is hydrophilic and lipophilic functional grease with outstanding physiological activity, has the advantages of safety, nutrition, good processing adaptability, high human compatibility and the like, is a multifunctional fat substitute, can reduce visceral fat, inhibit weight increase and reduce blood fat in the metabolic process of a human body, and can effectively exert the functional characteristics when being added into meat products, so that the pork sausage product is used for developing novel meat sausage products.
Starch belongs to the group of high molecular carbohydrates, being a polysaccharide consisting of a single type of sugar unit. In particular, corn starch has excellent thickening, water-absorbing and water-holding abilities, and can provide special mouthfeel to food, and is widely used as a thickener for gravy and soup in cooking, as well as in meat products and snack foods. The high cross-linked corn starch is modified starch, alcohol hydroxyl in the molecule and a multi-functional group of a cross-linking agent form a di-ether bond or a di-ester bond, so that two or more starch molecules form a bridge, and a multi-dimensional space network structure is formed, so that the high cross-linked corn starch has the characteristics of heat resistance, acid resistance, strong shearing force resistance and high stability. Particularly, when the method is applied to meat products, the sausage products have fine texture and good elasticity, cohesiveness, chewiness and recoverability. The corn planting area is wide, the yield is high, the corn starch resources are rich, and the modified corn starch has wide food utilization space.
The isolated soy protein is a high-quality vegetable protein with rich nutrition and mainly comprises beta-conglycinin (7S) and globulin (11S). The taste of the soybean protein isolate is improved after hydrolysis, and meanwhile, a peptide segment with certain functional properties is obtained. The hydrolysate has the characteristics of easy digestion, fatigue resistance, physical strength enhancement and the like on one hand, and the physiological active substances on the other hand can play various physiological functions in the body, so that the application of the soybean peptide in health food has wide prospect. In particular to an ultrahigh pressure biological enzyme modification technology, is a novel, safe and feasible modification mode without toxic and side effects, and has important application significance.
The liquorice belongs to perennial herbs, the roots and the rhizomes are thick and strong, the liquorice is a medicinal and edible material, the glycyrrhizin and the flavonoid substances which are main components of the liquorice are the most important physiological active substances in the liquorice, and meanwhile, a proper amount of the liquorice is added in the traditional sauce braised meat products to improve the taste and smell of the products. The licorice extract contains a large amount of effective active ingredients of licorice, has strong anti-inflammatory, oxidation resistance and anticancer effects, can effectively improve the quality of processed meat products while enhancing the flavor of the meat products, and has important significance for enhancing the nutritional functionality of the meat products.
Plantago ovata forsk is the shell of artificially planted plantago ovata forsk seeds of plantago of Plantaginaceae, and the main separated polysaccharide component is Plantago ovata forsk gum. The acidic polysaccharide mucilage is mainly composed of D-xylose, L-arabinose, D-galacturonic acid, L-rhamnose and D-galactose, can effectively improve the water solubility, emulsibility and other functional properties of protein after glycosylation reaction with soybean protein isolate, also fully exerts the processing property and physiological function of plant polysaccharide, and simultaneously the covalent combination of amino acid, vitamin, aroma component and other low molecular compounds can hardly be damaged by ultrahigh pressure modification, and the protein glycosylation modification behavior opens up a new way for researching and developing novel food raw materials and improving the functional properties of food processing.
The pig spinal cord is rich in nutrition, contains various elements necessary for human bodies such as protein, calcium, iron, zinc and the like, can enhance the bone health and improve the autoimmunity, is greatly helpful for the brain, and is a natural, harmless, healthy and safe food. The development and utilization of the resources can not only improve the utilization effect of protein and calcium, but also have lipid components which can well enhance the emulsifying property and tenderness making effect of processed meat products, thereby having important significance for improving the additional value of the by-products of the pig products and developing new products.
The sole is a marine fish inhabiting in shallow sea sands, and the skull of the fish is composed of cartilage, so that the fish has rich nutritive value, high protein content and rich amino acid varieties. The bone paste of the flatfish contains high-quality ossein components, forms peptide and a small amount of amino acid in the fermentation process, and has physiological effects of resisting oxidation, reducing blood sugar and the like. Meanwhile, a large amount of calcium in the bone paste can be converted into calcium ions which are easy to absorb by a human body under the action of lactic acid fermentation, so that the method plays an important practical significance in further improving the nutritional value of the fishbone and developing a novel high-calcium product.
Garlic is a daily condiment with various biological activities, the main active ingredients of the garlic have the effects of preventing cancers, reducing blood pressure, reducing blood fat and the like, and the garlic is increasingly widely used as a health product. In particular, alliin in garlic is essentially associated with a zymogen, and when cut or broken in contact with air, the sulfur atom of alliin is first oxidized to the sulfoxide to form allicin. The allicin has strong anticancer activity and has obvious inhibition effect on various tumors such as liver cancer, gastric cancer, colon cancer, lung cancer, prostatic cancer, breast cancer, leukemia and the like. Therefore, the allicin preparation method has important significance for the research and development of novel anti-cancer foods by effectively and quickly activating the generation of allicin and applying the allicin to meat products.
At present, the preparation process of the meat sausage is relatively simple, animal casings or artificial casings are generally adopted as casings, and the processing technology of utilizing animal limb tissue capsules as casings is lacked. The method takes the whole sheep hoof skin capsule with bones and muscles removed as the casing, adopts modern high-tech extraction and processing means respectively, and exerts the positive effects of hydrogen on oxidation resistance and meat quality improvement in meat paste products, thereby solving the problem of single and insufficient functionality of the traditional meat sausage products and providing an innovative product direction for the development of functional meat products.
Disclosure of Invention
The invention aims to obtain a product of the rumex japonicus houtt pork sausage with multiple functional characteristics of high cross-linked corn starch, ultrahigh-pressure soybean protein isolate zymolyte, a licorice extract, an ultrahigh-pressure glycosylation product of psyllium seed gum and soybean protein isolate, pig bone marrow, a lactic acid fermentation product of sole bone paste, buddleia garlic, hydrogen-rich ice water and the like, and the product has the functions of oxidation resistance, high calcium, cancer resistance and the like and has high-quality processing characteristics.
Another object of the present invention is to solve the problem of the functional singleness of sausage products.
The invention relates to a method for preparing a hydrogen-rich, high-calcium and anticancer functional meat sausage by taking a full-sheep hoof skin bag as a casing and adding certain stuffing, which is realized by the following steps:
firstly, stuffing is added with the following raw materials in weight ratio per 1000g of lean pork:
20-30% of fat meat (pig backfat and lard diglyceride are mixed according to the mass ratio of 9: 1), and high-crosslinked corn starch: 12-15% of ultrahigh-pressure soybean protein isolate zymolyte: 1.0-2.0%, licorice extract: 0.05-0.1%, ultra-high pressure glycosylation product of psyllium seed gum and isolated soy protein: 0.4-0.6%, pig bone marrow plasma: 0.8-1.0%, lactic acid fermentation product of bone paste of flounder: 0.2-0.4%, and liquor-saturated garlic: 0.3-0.5%, hydrogen-rich ice water: 40-50% and a hydrogen content of about 0.450-0.550 ppm;
and (3) other ingredients: 0.01 percent of sodium nitrite (calculated by the weight of the lean pork), and 0.09 percent of monosodium glutamate, 0.10 percent of black pepper, 0.10 percent of pepper, 0.05 percent of tsaoko powder and 3.5 to 4 percent of refined salt, wherein the balance is calculated by the raw material meat.
Secondly, the preparation method comprises the following steps:
1. preparing the sheep hoof skin sac: the raw materials are local Dorper sheep in Liaoning, the sheep feet are soaked in weak base according to the ice temperature, the sheep feet are placed in 3-4% sodium bicarbonate solution, the sheep feet are placed in an ice temperature environment at minus 4 ℃ for soaking for 10-12 hours, and then residual fine hairs on the surfaces of the sheep feet are scraped by a sharp double-edge blade in a physical mode and brushed clean by a fine brush. The largest position of the talus joint is 3-5 mm upwards, the skin is cut to the bone in a circular cutting mode, and then the part of the sheep foot which is downward is cut, and meanwhile, the sheep hoof is ensured not to have a longitudinal skin line crack, so that a hollow sheep hoof leather bag is obtained;
2. preparing raw meat: the method comprises the steps of cutting lean pork and back fat of pigs into small cubic blocks with the length, width and height of 1cm in advance, placing the small cubic blocks into a polyethylene packaging bag for vacuum sealing, placing the polyethylene packaging bag into ultrasonic refrigeration equipment, carrying out ultrasonic power of 180-200W and refrigeration temperature of-4 ℃, carrying out ultrasonic cooling and tenderization treatment for 4-6 hours, and then adopting liquid nitrogen type meat mincing equipment to control the flow of a refrigerant so that the temperature is maintained within the range of-2 to-4 ℃ in the meat mincing process. The whole minced meat is divided into a coarse mincing and mixing stage and a fine mincing and grinding stage, a sieve plate of a minced meat mincer during coarse mincing adopts a 5mm big hole, lard diglyceride with a formula amount is added after coarse mincing, a vacuum rolling and kneading device is adopted, the environmental temperature is not higher than-4 ℃, rolling, kneading and mixing are carried out for 15-20 min, after full mixing, fine mincing is carried out by adopting a 1.5mm small sieve hole to obtain formula raw meat;
3. preparing high-crosslinking corn starch: selecting glutinous corn in Liaoning area, crushing, filtering, precipitating, repeatedly washing, centrifuging the precipitate, and vacuum drying at 40 deg.C under reduced pressure to obtain the final product with starch content of more than 85%. Preparing corn starch into 40-50% starch milk, placing the starch milk in a microwave and ultrasonic environment, wherein the microwave output power is 360W, the output form is subjected to microwave heating once every 60s, the ultrasonic working frequency is 26KHz, the output power is 180W, in order to avoid temperature rise during ultrasonic treatment, an intermittent ultrasonic mode is adopted, namely ultrasonic treatment is performed every 30min for 10min, the total time is 60min, sodium trimetaphosphate is slowly added for a plurality of times in the period, namely 0.3-0.4% of the amount of the starch is added every 10min, the intermediate time is 5min, the adding is completed in three times, the total amount of the sodium trimetaphosphate is 0.9-1.2% of the amount of the starch, the reaction pH value is kept to be 9.0-9.5, after the reaction is finished, the pH value is adjusted to be 6.0-6.5 by using 1 mol/. The modified corn starch slurry is cleaned by low-temperature centrifugation, deionized water with the volume twice that of the corn starch slurry is added, the initial centrifugal force is set to be 3000-3500 g, the temperature is 0-4 ℃, and the time is 10-15 min; and adding water with the volume being three times that of the starch during the second and third low-temperature centrifugal cleaning, and adopting the centrifugal force of 4000-4500 g, the temperature of 0-4 ℃ and the time of 10-15 min. Placing the repeatedly cleaned wet starch in a plate, placing the plate in a vacuum drying oven for intermittent vacuum drying, setting the temperature to be 40-42 ℃, the vacuum degree to be more than or equal to 0.09MPa, balancing the wet starch with normal pressure once every 30min, and drying the wet starch for 4-5 h to obtain high-crosslinking corn starch;
4. preparing ultrahigh-pressure soybean protein isolate zymolyte: preparing low-temperature soybean meal into a feed-liquid ratio of 1: 15(w/v) by using ultrapure water, adjusting the pH value to 8.1 by using 2mol/L NaOH, stirring for 2.0h, centrifuging at 8500g at 4 ℃ for 30min, and adjusting the pH value of supernatant to 4.5 by using 2mol/L HCl after centrifugation. Centrifuging at 4 deg.C for 20min at 3000 g. Washing the precipitate with ultrapure water for three times, adding ultrapure water with a certain proportion, using a test type emulsifying machine to enable the precipitate to form a dispersion system, adjusting the pH value to 7.0 by using 2mol/LNaOH, and carrying out vacuum freeze drying to obtain the soybean protein isolate. Preparing a 50mg/mL solution (pH 7.0-7.5) of isolated soy protein with 0.2mol/L phosphate buffer, adding pancreatin (Corolase PP, from porcine pancreas, 4000U/g) in an amount of 2-3% by weight of the substrate and bromelain (1.0X 10/g) in an amount of 1.5-2% by weight of the substrate6U/g), loading into a double-layer polyethylene plastic bag, carrying out ultra-static pressure double-enzyme technical hydrolysis, reacting for 4-5 h under the conditions of ultra-static pressure of 200MPa and stable pH at 55 ℃, then carrying out enzyme deactivation in water bath at 100 ℃ for 10min, cooling to room temperature, centrifuging for 20min at 8000g, and taking supernatant. Adopting a semipermeable membrane with molecular weight cutoff, removing phosphate components of the solution during treatment, after the treatment of the semipermeable membrane, putting functional hydrolysate with molecular weight cutoff below 3500Da in an ultralow temperature refrigerator for freezing for 24h, and then freezing and drying for 10h by a vacuum freeze dryer to obtain the ultrahigh-pressure soybean protein isolate zymolyte;
5. preparation of a licorice extract: selecting dry liquorice slices of Ningxia Lingwu, preparing a 3.0% enzyme solution from cellulase (10,000U/g) and hemicellulase (10,000U/g) in a ratio of 1: 1 by using deionized water, spraying the enzyme solution into crushed liquorice powder to ensure that the water content of the liquorice powder is about 30%, filling the liquorice powder into a double-layer polyethylene plastic bag, carrying out low-water ultrahigh-pressure composite enzyme pretreatment, carrying out reaction for 4-5 hours under the conditions of ultrahigh static pressure of 150MPa and 50 ℃, carrying out water bath inactivation at 100 ℃ for 10min, and cooling to room temperature. Adding a proper amount of absolute ethyl alcohol for infiltration, transferring the mixture into a supercritical extraction kettle in a mode as fast as possible, opening a supercritical device, setting the reaction pressure of the supercritical reaction kettle to be 180-200 bar, the reaction temperature to be 40-50 ℃, after static equilibrium is carried out for 3-4 h, slowly opening a collection valve, simultaneously adding a proper amount of strong-polarity entrainer (50% ethyl alcohol) by means of a constant flow pump, continuously and dynamically extracting for 1.5-2 h, then, continuously extracting for 0.5-1 h under the condition of no entrainer, completing the extraction stage, obtaining an extracting solution, and reserving sample residues for later use. The extract was transferred to a rotary evaporator and concentrated under reduced pressure and purged with nitrogen to a paste. Freezing the pasty extract in an ultralow temperature refrigerator for 4-6 h, putting the frozen pasty extract into vacuum freeze drying equipment, starting a vacuum program, and carrying out vacuum freeze drying to obtain a liquorice extract;
6. preparation of an ultrahigh pressure glycosylation product of psyllium seed gum and soybean protein isolate: soaking Plantago ovata forsk shell powder in 75% ethanol with the volume 2 times of that of the Plantago ovata forsk shell powder for 48 hours, centrifugally drying, adding deionized water with the volume 8 times of that of the Plantago ovata forsk shell powder, adding compound enzyme (cellulase, 10,000U/g and hemicellulase, 10,000U/g, mixed according to the ratio of 1: 1) with the mass 1.0-2.0%, reacting for 1-1.5 hours at 50-55 ℃, then using boiling water bath for 4-6 hours, centrifugally separating (3500g, 20min), distilling the filtrate under reduced pressure, adding absolute ethyl alcohol for alcohol precipitation, centrifuging for 20 minutes again to obtain a precipitate, sequentially using absolute ethyl alcohol, acetone and ethyl ether for cleaning, and freeze drying to obtain a Plantago ovata fors;
preparing 2.0% solution of plantain seed gum and soybean protein isolate by using 0.1mol/L alkalescent phosphate buffer solution with pH of 8.0, mixing the solution in a ratio of 1: 1, putting the mixture into a double-layer polyethylene plastic bag, reacting for 5-6 h at 50-60 ℃ under the ultra-static pressure of 120-150 MPa, and then dynamically modifying under the pressure of 150-200 MPa by using ultrahigh-pressure homogenizing equipment. And (3) inoculating the obtained glycosylation solution into a tangential flow ultrafiltration membrane filtration system, filtering the glycosylation solution by using a membrane with the molecular weight cutoff of 20KDa, and reversely obtaining the glycosylation solution of the section above 20 KDa. The glycosylation solution was transferred to a rotary evaporator and concentrated under reduced pressure, and purged to a paste with nitrogen. Freezing the paste extract in an ultralow temperature refrigerator for 4-6 h, putting the frozen paste extract into vacuum freeze drying equipment, starting a vacuum program, and carrying out vacuum freeze drying to obtain an ultrahigh pressure glycosylation product of plantain seed gum and soybean protein isolate;
7. preparing pig bone marrow milk: adding cooking wine 2-3% of pig bone marrow, removing fishy smell, adding deionized ice water at 0 ℃ to make the content of the pig bone marrow in the pre-emulsion be 20%, and preparing the pre-emulsion by a high-shear homogenizer. Putting the obtained pre-emulsion into ultrahigh pressure homogenizing equipment, setting the pressure to be 150-200 MPa, carrying out dynamic homogenization modification, cooling to-4 ℃ by using ultrasonic freezing equipment (the ultrasonic power is 180-200W), and refrigerating in a refrigerator for later use;
8. preparation of lactic acid fermentation product of sole bone paste: fresh sole fish is fish of the order pleiones of the family pleiones cultured in shallow sea wild or sea area, bones are taken, washed, smashed and beaten into mud shape by a crusher, 30-35% of fermentation base liquid is prepared, citric acid is used for adjusting the pH value of a substrate culture solution to 4.0-4.5, 4-5% of streptococcus lactis is inoculated, and when the fermentation liquid is fermented for 3, 5 and 7 days, a proper amount of sterile oxygen is introduced from the bottom of the fermentation liquid for low-acid oxygen-enriched lactic acid fermentation. After 8 days of fermentation, the pH was adjusted to neutral with sodium hydroxide. Uniformly stirring the fermentation product, directly placing the fermentation product in an ultralow temperature refrigerator for freezing for 10-12 h, then placing the frozen fermentation product in vacuum freeze drying equipment, starting a vacuum program, and carrying out vacuum freeze drying to obtain a lactic acid fermentation product of the bone paste of the sole;
9. preparing the drunk oxygen garlic: placing the diced garlic in a closed container, performing pressurized closed type oxygen-enriching treatment, introducing 99.9% of medical high-purity oxygen to enable the working pressure of the pressure container to be 50-70 KPa, and treating for 10min to obtain the oxygen-enriched garlic;
10. preparation of hydrogen-rich ice water: setting the flow of a hydrogen source to be less than 100mL/min, introducing the hydrogen source from the bottom, stirring and naturally mixing the hydrogen source and pure ice water in a container with a stirring device at the bottom by vortex, simultaneously spraying hydrogen-free ice water and hydrogen-enriched ice water into a mixing device from two nozzles by using a spraying device to realize secondary melting and mixing, and standing the mixture in an ice temperature environment at-4-0 ℃;
11. fully mixing the raw materials in the formula with other seasonings, adding hydrogen-rich ice water in stages, chopping at normal pressure, filling into a sheep hoof leather bag, tying with cotton threads, hanging the hoof in an electric oven at 70-80 ℃ for 40-60 min, heating to 100 ℃, continuously baking for 80min, heating to 120 ℃ again, baking for 30min, and discharging oil on the surface until the surface is mature;
12. mixing a proper amount of white granulated sugar and the licorice residue obtained after the licorice extract of the step 5 in a ratio of 5: 1 to prepare a fumigation material, fumigating the meat sausage for 3-5 min, and finally preparing the finished product of the hydrogen-rich, high-calcium and anticancer functional meat sausage taking the whole rumex japonicus as a sausage casing.
The finished product of the functional meat sausage rich in hydrogen, high in calcium and resistant to cancer not only has the nutrient components and the health-care function of ultrahigh-pressure soybean protein enzymolysis products, licorice extracts, pig bone marrow, flatfish bone paste lactic acid fermentation products and a plurality of substances of the hypoxic garlic, the added lard diglyceride can not only exert the processing characteristics of hydrophile and lipophile, but also play the functional characteristics of reducing visceral fat, inhibiting weight gain, reducing blood fat and the like, the added high-crosslinking corn starch, the ultrahigh-pressure glycosylation product of the plantain seed gum and the soybean protein isolate are beneficial to improving the processing characteristics and the texture of the sausage products, meanwhile, the hydrogen added into the hydrogen-rich ice water plays the positive roles of resisting oxidation and improving meat quality in the meat paste product, simultaneously, active oxygen free radicals in body blood and cells can be neutralized after the food is eaten, and various diseases can be effectively prevented. The invention adopts advanced modern instrument and equipment in the production process, and is time-saving, rapid and green. The sausage prepared by the invention has outstanding functions, solves the problem of single and insufficient functions of the traditional sausage products, and provides an innovative product direction for the development of functional meat products.
Detailed Description
Example 1 a meat sausage of the invention was prepared according to the following steps:
1. preparing the sheep hoof skin sac: the raw materials are local Dorper sheep in Liaoning, the sheep feet are soaked in 4% sodium bicarbonate solution according to the ice temperature and weak base, after being soaked in the ice temperature environment of-4 ℃ for 10 hours, the residual fine hair on the surface is scraped by a sharp double-edge blade in a physical mode, and the sheep feet are brushed clean by a fine brush. The largest position of the talus joint is 3-5 mm upwards, the skin is cut to the bone in a circular cutting mode, and then the part of the sheep foot which is downward is cut, and meanwhile, the sheep hoof is ensured not to have a longitudinal skin line crack, so that a hollow sheep hoof leather bag is obtained;
2. preparing raw meat: 1000g of lean pork and 180g of pig backfat, cutting into cubic small blocks with the length, width and height of 1cm in advance, putting the cubic small blocks into a polyethylene packaging bag, sealing in vacuum, placing the polyethylene packaging bag into ultrasonic refrigeration equipment, performing ultrasonic power 180W and refrigeration temperature of-4 ℃, performing ultrasonic cooling and tenderization treatment for 6 hours, and controlling the flow of a refrigerant by adopting liquid nitrogen type meat mincing equipment to keep the temperature of the liquid nitrogen type meat mincing equipment within the range of-2 to-4 ℃ in the meat mincing process. The whole minced meat comprises a coarse mincing and mixing stage and a fine mincing and grinding stage, wherein a sieve plate of a meat mincer adopts a 5mm large hole during coarse mincing, 20g of lard diglyceride is added after coarse mincing, a vacuum rolling and kneading device is adopted, the environmental temperature is not higher than-4 ℃, rolling, kneading and mixing are carried out for 15min, after full mixing, fine mincing is carried out by adopting a 1.5mm small sieve hole to obtain raw meat;
3. preparing high-crosslinking corn starch: selecting glutinous corn in Liaoning area, crushing, filtering, precipitating, repeatedly washing, centrifuging the precipitate, and vacuum drying at 40 deg.C under reduced pressure to obtain the final product with starch content of above 85%. 200g of corn starch is taken, deionized water is used for preparing 40% starch milk, the starch milk is placed in a microwave and ultrasonic environment, the microwave output power is 360W, the output form is subjected to microwave heating once every 60s, meanwhile, the ultrasonic working frequency is 26KHz, the output power is 180W, in order to avoid temperature rise during ultrasonic treatment, an intermittent ultrasonic form is adopted, namely ultrasonic treatment is performed for 10min every 30min, the total amount is 60min, sodium trimetaphosphate is slowly added for a plurality of times in the period, namely 0.6g of sodium trimetaphosphate is added every 10min, the intermediate interval is 5min, the addition is completed in three times, the total amount of the sodium trimetaphosphate is 1.8g, the reaction pH is kept to be 9.0, after the reaction is finished, the pH is adjusted to be 6.0 by using 1. The modified corn starch slurry adopts a low-temperature centrifugal cleaning technology, deionized water with twice volume is added into the corn starch slurry, the initial centrifugal force is set to be 3000g, the temperature is 0-4 ℃, and the time is 15 min; and adding water with the volume being three times that of the starch during the second and third low-temperature centrifugal cleaning, and adopting the centrifugal force of 4000g, the temperature of 0-4 ℃ and the time of 15 min. Placing the repeatedly cleaned wet starch in a plate, placing in a vacuum drying oven for intermittent vacuum drying at 40 deg.C under vacuum degree of 0.09MPa or more, balancing with normal pressure every 30min, and drying for 5 hr to obtain high-crosslinked corn starch;
4. preparing ultrahigh-pressure soybean protein isolate zymolyte: 300g of low-temperature soybean meal is mixed with 4500mL of ultrapure water, the pH value is adjusted to 8.1 by using 2mol/L NaOH, after stirring for 2.0h, 8500g of low-temperature soybean meal is centrifuged for 30min at 4 ℃, and after centrifugation, the pH value of supernatant is adjusted to 4.5 by using 2mol/L HCl. Centrifuging at 4 deg.C for 20min at 3000 g. Washing the precipitate with ultrapure water for three times, adding a certain proportion of ultrapure water, using a test type emulsifying machine to enable the precipitate to form a dispersion system, adjusting the pH value to 7.0 with 2mol/L NaOH, and performing vacuum freeze drying to obtain soybean protein isolate powder;
80g of soybean protein isolate powder was taken, and the soybean protein isolate was prepared as a 50mg/mL solution (pH 7.0) with 0.2mol/L phosphate buffer, to which 1.6g of pancreatin (Corolase PP, from pig pancreas, 4000U/g) and 1.2g of bromelain (1.0X 10)6U/g), loading into a double-layer polyethylene plastic bag, carrying out ultra-static pressure double-enzyme technical hydrolysis, reacting for 5h under the conditions of ultra-static pressure of 200MPa and stable pH at 55 ℃, inactivating enzyme in water bath at 100 ℃ for 10min, cooling to room temperature, centrifuging at 8000g for 20min, and taking supernatant. Adopting a semipermeable membrane with molecular weight cutoff, removing phosphate components of the solution during treatment, after the treatment of the semipermeable membrane, putting functional hydrolysate with molecular weight cutoff below 3500Da in an ultralow temperature refrigerator for freezing for 24h, and then freezing and drying for 10h by a vacuum freeze dryer to obtain the ultrahigh-pressure soybean protein isolate zymolyte;
5. preparation of a licorice extract: selecting 50g of dry liquorice slices of Ningxia Lingwu, preparing 15mL of 3.0% enzyme solution from cellulase (10,000U/g) and hemicellulase (10,000U/g) in a ratio of 1: 1 by using deionized water, spraying the enzyme solution into crushed liquorice powder, filling the crushed liquorice powder into a double-layer polyethylene plastic bag, carrying out low-water ultrahigh-pressure composite enzyme pretreatment, carrying out reaction for 5 hours under the conditions of super-static pressure of 150MPa and 50 ℃, carrying out enzyme deactivation in 100 ℃ water bath for 10min, and cooling to room temperature. And then adding 75mL of absolute ethyl alcohol for infiltration, transferring the absolute ethyl alcohol into a supercritical extraction kettle in a mode as fast as possible, opening a supercritical device, setting the reaction pressure of the supercritical reaction kettle to be 180bar, the reaction temperature to be 50 ℃ and static equilibrium to be 4h, slowly opening a collection valve, simultaneously adding 30mL of strong-polarity entrainer (50% ethyl alcohol) by means of a constant flow pump, continuously and dynamically extracting for 1.5h, then continuously extracting for 1h under the condition of no entrainer, finishing the extraction stage, obtaining an extracting solution, and reserving sample residues for later use. The extract was transferred to a rotary evaporator and concentrated under reduced pressure and purged with nitrogen to a paste. Freezing the pasty extract in an ultralow temperature refrigerator for 6h, putting into vacuum freeze drying equipment, starting vacuum program, and vacuum freeze drying to obtain Glycyrrhrizae radix extract;
6. preparation of an ultrahigh pressure glycosylation product of psyllium seed gum and soybean protein isolate: 500g of plantain seed husk powder, soaking the plantain seed husk powder in 1000mL of 75% ethanol for 48h, centrifugally drying, adding 4000mL of deionized water, adding 5g of complex enzyme (cellulase, 10,000U/g and hemicellulase, 10,000U/g, mixed according to a ratio of 1: 1) to react at 50 ℃ for 1h, then using a boiling water bath for 6h, centrifugally separating (3500g and 20min), carrying out reduced pressure distillation on the filtrate, adding absolute ethanol to carry out alcohol precipitation, centrifuging 3500g again for 20min to obtain a precipitate, sequentially washing with absolute ethanol, acetone and diethyl ether, and freeze-drying to obtain a plantain seed gum raw material;
respectively preparing 2.0% solution of Plantago ovata forsk gum 15g and soybean protein isolate 15g with weak alkaline phosphate buffer solution of 0.1mol/L and pH8.0, mixing, placing into double-layer polyethylene plastic bag, reacting at 60 deg.C under super-static pressure of 120MPa for 5h, and dynamically modifying under 200MPa with ultrahigh pressure homogenizing equipment. And (3) inoculating the obtained glycosylation solution into a tangential flow ultrafiltration membrane filtration system, filtering the glycosylation solution by using a membrane with the molecular weight cutoff of 20KDa, and reversely obtaining the glycosylation solution of the section above 20 KDa. The glycosylation solution was transferred to a rotary evaporator and concentrated under reduced pressure, and purged to a paste with nitrogen. Freezing the paste extract in an ultralow temperature refrigerator for 4h, putting into a vacuum freeze drying device, starting a vacuum program, and performing vacuum freeze drying to obtain an ultrahigh pressure glycosylation product of plantain seed gum and soybean protein isolate;
7. preparing pig bone marrow milk: 10g of pig bone marrow, 0.2g of cooking wine is added to remove fishy smell, 40mL of deionized ice water at 0 ℃ is added, and a pre-emulsion is prepared by a high shear homogenizer. Adding the obtained pre-emulsion into ultrahigh pressure homogenizing equipment, setting the pressure to be 150MPa, carrying out dynamic homogenizing modification, then cooling to-4 ℃ by ultrasonic freezing (with ultrasonic power of 200W), and refrigerating in a refrigerator for later use;
8. preparation of lactic acid fermentation product of sole bone paste: fresh sole is fish of Pleuroidea of family Pleuronectidae cultured in shallow sea or sea area, bone is taken, washed, mashed by a crusher, 100g is weighed to prepare 30% fermentation base liquid, citric acid is used for adjusting pH of substrate culture liquid to 4.0, 4g of fully activated streptococcus lactis is inoculated, and when fermentation liquid is fermented for 3, 5 and 7 days, a proper amount of sterile oxygen is introduced from the bottom of the fermentation liquid to perform low-acid oxygen-enriched lactic acid fermentation. After 8 days of fermentation, the pH was adjusted to neutral with sodium hydroxide. Uniformly stirring the fermentation product, directly placing the fermentation product in an ultralow temperature refrigerator for freezing for 12h, then placing the frozen fermentation product in vacuum freeze drying equipment, starting a vacuum program, and carrying out vacuum freeze drying to obtain a lactic acid fermentation product of the bone paste of the sole;
9. preparing the drunk oxygen garlic: placing 30g of diced garlic in a closed container, performing pressurized closed type oxygen-enriching treatment, introducing 99.9% medical high-purity oxygen to make the working pressure of the pressure container be 50KPa, and treating for 10min to obtain oxygen-enriched garlic;
10. preparation of hydrogen-rich ice water: setting the flow of a hydrogen source to be less than 100mL/min, introducing the hydrogen source from the bottom, stirring the hydrogen source and pure ice water in a container with a stirring device at the bottom to form vortex natural mixing, and then spraying hydrogen-free ice water and hydrogen-enriched ice water into the mixing device from two nozzles respectively by using a spraying device to realize secondary melting and mixing to obtain 500mL of hydrogen-enriched ice water with the hydrogen content of about 0.45ppm, and standing the hydrogen-enriched ice water in an ice temperature environment of-4-0 ℃;
11. 120g of the obtained high-crosslinking corn starch, 10g of an ultrahigh-pressure soybean protein isolate enzymolysis product, 0.5g of a licorice extract, 4g of an ultrahigh-pressure glycosylation product of psyllium seed gum and soybean protein isolate, 8g of pig bone marrow milk, 2g of a flatfish bone paste lactic acid fermentation product, 3g of an oxylic garlic and 1200g of raw meat (1000 g of pig lean meat, 180g of pig backfat and 20g of lard diglyceride) are mixed, 1.08g of monosodium glutamate, 1.2g of black pepper, 1.2g of pepper, 0.6g of tsaoko powder, 0.1g of sodium nitrite and 42g of refined salt are added into the mixture for three times, the mixture is chopped in a hydrogen-enriched ice water at normal pressure and is chopped at the temperature of 150mL each time, the whole chopping process is not more than 10 ℃, the chopped and mixed meat stuffing is poured into a hoof leather bag, the hoofs are tied by cotton threads, are hung in an electric heating oven in an oriented manner, the oven is set at the hanging temperature of 70 ℃ and is baked for 60min in a light, then the baking is continued for 80, heating to 120 deg.C again, baking for 30min, and discharging oil on surface until it is mature.
12. Mixing 125g white sugar with 25g radix Glycyrrhizae residue obtained from the radix Glycyrrhizae extract of step 5, making into sugar smoking material, fumigating meat sausage for 3min, and making into hydrogen-rich, high calcium, and anticancer functional meat sausage with Rumex japonicus Houtt skin capsule as casing.
Example 2 a meat sausage of the invention was prepared according to the following steps:
1. preparing the sheep hoof skin sac: the raw materials are local Dorper sheep in Liaoning, the sheep feet are soaked in weak base according to the ice temperature, the sheep feet are put into 3 percent sodium bicarbonate solution, the sheep feet are soaked in an ice temperature environment of minus 4 ℃ for 12 hours, the residual fine hair on the surface is scraped by a sharp double-edge blade in a physical mode, and the sheep feet are brushed clean by a fine brush. The largest position of the talus joint is 3-5 mm upwards, the skin is cut to the bone in a circular cutting mode, and then the part of the sheep foot which is downward is cut, and meanwhile, the sheep hoof is ensured not to have a longitudinal skin line crack, so that a hollow sheep hoof leather bag is obtained;
2. preparing raw meat: 1000g of lean pork and 270g of pig backfat, cutting into cubic small blocks with the length, width and height of 1cm in advance, putting the cubic small blocks into a polyethylene packaging bag, sealing in vacuum, placing the polyethylene packaging bag into ultrasonic refrigeration equipment, performing ultrasonic power of 200W and refrigeration temperature of-4 ℃, performing ultrasonic cooling and tenderization treatment for 4 hours, and controlling the flow of a refrigerant by adopting liquid nitrogen type meat mincing equipment to keep the temperature of the liquid nitrogen type meat mincing equipment within the range of-2 to-4 ℃ in the meat mincing process. The whole minced meat comprises a coarse mincing and mixing stage and a fine mincing and grinding stage, wherein a sieve plate of a meat mincer adopts a 5mm large hole during coarse mincing, 30g of lard diglyceride is added after coarse mincing, a vacuum rolling and kneading device is adopted, the environmental temperature is not higher than-4 ℃, rolling, kneading and mixing are carried out for 20min, after full mixing, fine mincing is carried out by adopting a 1.5mm small sieve hole to obtain raw meat;
3. preparing high-crosslinking corn starch: selecting glutinous corn in Liaoning area, crushing, filtering, precipitating, repeatedly washing, centrifuging the precipitate, and vacuum drying at 40 deg.C under reduced pressure to obtain the final product with starch content of above 85%. 200g of corn starch is taken and mixed into 50 percent starch milk by deionized water, the starch milk is placed in a microwave and ultrasonic environment, the microwave output power is 360W, the output form is subjected to microwave heating once every 60s, meanwhile, the ultrasonic working frequency is 26KHz, the output power is 180W, in order to avoid temperature rise during ultrasonic treatment, an intermittent ultrasonic form is adopted, namely ultrasonic treatment is performed for 10min every 30min, the total amount is 60min, sodium trimetaphosphate is slowly added for a plurality of times in the period, namely 0.8g of sodium trimetaphosphate is added every 10min, the intermediate interval is 5min, the addition is completed in three times, the total amount of the sodium trimetaphosphate is 2.4g, the reaction pH is kept to be 9.5, after the reaction is finished, the pH is adjusted to be 6.5 by using 1 mol. The modified corn starch slurry adopts a low-temperature centrifugal cleaning technology, deionized water with twice volume is added into the corn starch slurry, the initial centrifugal force is set to be 3500g, the temperature is 0-4 ℃, and the time is 10 min; and adding water with the volume being three times that of the starch during the second and third low-temperature centrifugal cleaning, and adopting a centrifugal force of 4500g, a temperature of 0-4 ℃ and a time of 10 min. Placing the repeatedly cleaned wet starch in a plate, placing in a vacuum drying oven for intermittent vacuum drying at 42 deg.C under vacuum degree of 0.09MPa or more, balancing with normal pressure every 30min, and drying for 4 hr to obtain high-crosslinked corn starch;
4. preparing ultrahigh-pressure soybean protein isolate zymolyte: 300g of low-temperature soybean meal is mixed with 4500mL of ultrapure water, the pH value is adjusted to 8.1 by using 2mol/L NaOH, after stirring for 2.0h, 8500g of low-temperature soybean meal is centrifuged for 30min at 4 ℃, and after centrifugation, the pH value of supernatant is adjusted to 4.5 by using 2mol/L HCl. Centrifuging at 4 deg.C for 20min at 3000 g. Washing the precipitate with ultrapure water for three times, adding a certain proportion of ultrapure water, using a test type emulsifying machine to enable the precipitate to form a dispersion system, adjusting the pH value to 7.0 with 2mol/L NaOH, and performing vacuum freeze drying to obtain soybean protein isolate powder;
80g of soybean protein isolate powder was taken, and the soybean protein isolate was prepared as a 50mg/mL solution (pH 7.5) with 0.2mol/L phosphate buffer, to which were added 2.4g of pancreatin (Corolase PP, from porcine pancreas, 4000U/g) and 1.6g of bromelain (1.0X 10)6U/g), filling into a double-layer polyethylene plastic bag, carrying out super static pressure double-enzyme technical hydrolysis, reacting for 4h under the conditions of super static pressure of 200MPa and stable pH at 55 ℃, and then adding water at 100 DEG CThe enzyme is deactivated for 10min, cooled to room temperature, and centrifuged at 8000g for 20min to obtain supernatant. Adopting a semipermeable membrane with molecular weight cutoff, removing phosphate components of the solution during treatment, after the treatment of the semipermeable membrane, putting functional hydrolysate with molecular weight cutoff below 3500Da in an ultralow temperature refrigerator for freezing for 24h, and then freezing and drying for 10h by a vacuum freeze dryer to obtain the ultrahigh-pressure soybean protein isolate zymolyte;
5. preparation of a licorice extract: selecting 50g of dry liquorice slices of Ningxia Lingwu, preparing 15mL of 3.0% enzyme solution from cellulase (10,000U/g) and hemicellulase (10,000U/g) in a ratio of 1: 1 by using deionized water, spraying the enzyme solution into crushed liquorice powder, filling the crushed liquorice powder into a double-layer polyethylene plastic bag, carrying out low-water ultrahigh-pressure composite enzyme pretreatment, reacting for 4 hours at the conditions of ultra-static pressure of 150MPa and 50 ℃, inactivating the enzyme in a water bath at 100 ℃ for 10min, and cooling to room temperature. And then adding 100mL of absolute ethyl alcohol for infiltration, transferring the absolute ethyl alcohol into a supercritical extraction kettle in a mode as fast as possible, opening a supercritical device, setting the reaction pressure of the supercritical reaction kettle to be 200bar, keeping the reaction temperature at 40 ℃ and statically balancing for 3h, slowly opening a collection valve, simultaneously adding 50mL of a strong-polarity entrainer (50% ethyl alcohol) by means of a constant flow pump, continuing to dynamically extract for 2h, then continuously extracting for 1h under the condition of no entrainer, finishing an extraction stage, obtaining an extracting solution, and keeping sample residues for later use. The extract was transferred to a rotary evaporator and concentrated under reduced pressure and purged with nitrogen to a paste. Freezing the pasty extract in an ultralow temperature refrigerator for 6h, putting into vacuum freeze drying equipment, starting vacuum program, and vacuum freeze drying to obtain Glycyrrhrizae radix extract;
6. preparation of an ultrahigh pressure glycosylation product of psyllium seed gum and soybean protein isolate: 500g of Plantago ovata forsk husk powder is soaked in 1000mL of 75% ethanol for 48h, 4000mL of deionized water is added after centrifugal drying, 10g of complex enzyme (cellulase, 10,000U/g and hemicellulase, 10,000U/g, mixed according to a ratio of 1: 1) is added to react at 55 ℃ for 1.5h, then a boiling water bath is used for 4h, centrifugal separation is carried out (3500g and 20min), the filtrate is subjected to reduced pressure distillation, absolute ethyl alcohol is added to carry out alcohol precipitation, the precipitate is obtained after 3500g of centrifugation is carried out for 20min again, the precipitate is sequentially washed by absolute ethyl alcohol, acetone and ethyl ether, and freeze drying is carried out to obtain a Plantago ovata forsk glue;
respectively preparing 2.0% solution of Plantago ovata forsk gum 15g and soybean protein isolate 15g with weak alkaline phosphate buffer solution of 0.1mol/L and pH8.0, mixing, placing into a double-layer polyethylene plastic bag, reacting for 6h at 50 ℃ under super-static pressure of 150MPa, and immediately using ultrahigh-pressure homogenizing equipment to set pressure of 150MPa for ultrahigh-pressure dynamic modification. And (3) inoculating the obtained glycosylation solution into a tangential flow ultrafiltration membrane filtration system, filtering the glycosylation solution by using a membrane with the molecular weight cutoff of 20KDa, and reversely obtaining the glycosylation solution of the section above 20 KDa. The glycosylation solution was transferred to a rotary evaporator and concentrated under reduced pressure, and purged to a paste with nitrogen. Freezing the paste extract in an ultralow temperature refrigerator for 6h, putting into a vacuum freeze drying device, starting a vacuum program, and performing vacuum freeze drying to obtain an ultrahigh pressure glycosylation product of plantain seed gum and soybean protein isolate;
7. preparing pig bone marrow milk: 10g of pig bone marrow, 0.3g of cooking wine is added to remove fishy smell, 40mL of deionized ice water at 0 ℃ is added, and a pre-emulsion is prepared by a high shear homogenizer. Putting the obtained pre-emulsion into ultrahigh pressure homogenizing equipment, setting the pressure to be 200MPa, carrying out dynamic homogenization modification, then cooling to-4 ℃ by ultrasonic freezing (ultrasonic power is 180W), and refrigerating in a refrigerator for later use;
8. preparation of lactic acid fermentation product of sole bone paste: fresh sole is fish of Pleuroidea of family Pleuronectidae cultured in shallow sea or sea area, bone is taken, washed, mashed by a crusher, 100g is weighed to prepare a 35% fermentation base solution, citric acid is used for adjusting the pH of a substrate culture solution to 4.5, 5g of fully activated streptococcus lactis is inoculated, and when the fermentation broth is fermented for 3, 5 and 7 days, a proper amount of sterile oxygen is introduced from the bottom of the fermentation broth to perform low-acid oxygen-enriched lactic acid fermentation. After 8 days of fermentation, the pH was adjusted to neutral with sodium hydroxide. Uniformly stirring the fermentation product, directly freezing in an ultralow temperature refrigerator for 10h, putting into vacuum freeze drying equipment, starting a vacuum program, and performing vacuum freeze drying to obtain a lactic acid fermentation product of the bone paste of the sole;
9. preparing the drunk oxygen garlic: placing 30g of diced garlic in a closed container, performing pressurized closed type oxygen-enriching treatment, introducing 99.9% medical high-purity oxygen to make the working pressure of the pressure container at 70KPa, and processing for 10min to obtain oxygen-enriched garlic;
10. preparation of hydrogen-rich ice water: setting the flow of a hydrogen source to be less than 100mL/min, introducing the hydrogen source from the bottom, stirring the hydrogen source and pure ice water in a container with a stirring device at the bottom to form vortex natural mixing, and then spraying hydrogen-free ice water and hydrogen-enriched ice water into the mixing device from two nozzles respectively by using a spraying device to realize secondary melting and mixing to obtain 600mL of hydrogen-enriched ice water with the hydrogen content of about 0.55ppm, and standing the hydrogen-enriched ice water in an ice temperature environment at-4-0 ℃;
11. 150g of the obtained high-crosslinking corn starch, 20g of an ultrahigh-pressure soybean protein isolate enzymolysis product, 1g of a licorice extract, 6g of an ultrahigh-pressure glycosylation product of psyllium seed gum and soybean protein isolate, 10g of pig bone marrow milk, 4g of a flatfish bone paste lactic acid fermentation product, 5g of an oxygen-enriched garlic and 1300g of raw meat (1000 g of pig lean meat, 270g of pig backfat and 30g of lard diglyceride) are mixed, 1.17g of monosodium glutamate, 1.3g of black pepper, 1.3g of pepper, 0.65g of tsaoko powder, 0.1g of sodium nitrite and 52g of refined salt are added for three times, the mixture is chopped under normal pressure by adding 200mL of hydrogen-enriched ice water every time, the whole chopping process is not more than 10 ℃, the chopped meat stuffing is filled into a sheep hoof leather bag, the chopped meat stuffing is tied by cotton threads, the hoofs are hung in an electric heating oven in a direction, the hanging degree is set, the light baking is carried out for 40min, and then the baking is continued for 80min after the opening by heating to 100 ℃, heating to 120 deg.C again, baking for 30min, and discharging oil on surface until it is mature;
12. mixing 150g of white granulated sugar with 30g of licorice residue obtained after the licorice extract of the step 5 to prepare a sugar smoking material, and fumigating the meat sausage for 5min to finally prepare the finished product of the hydrogen-rich, high-calcium and anticancer functional meat sausage taking the full-sheep hoof skin capsule as the sausage casing.
Claims (2)
1. The functional pork sausage with the whole sheep hoof capsule as the casing and the preparation method thereof are characterized in that the stuffing is prepared by adding the following raw materials in parts by weight into lean pork:
20-30% of fat meat (the pig backfat and the lard diglyceride are mixed according to the mass ratio of 9: 1);
high cross-linked corn starch: 12-15%;
ultra-high pressure soy isolate proteolysis product: 1.0-2.0%;
and (3) liquorice extract: 0.05-0.1%;
ultra-high pressure glycosylation products of psyllium seed gum and soy protein isolate: 0.4-0.6%;
pig bone marrow plasma: 0.8-1.0%;
lactic acid fermentation product of bone paste of flatfish: 0.2-0.4%;
and (3) drunk oxygen garlic: 0.3-0.5%;
hydrogen-rich ice water: 40-50% and a hydrogen content of about 0.450-0.550 ppm;
and (3) other ingredients: 0.01 percent of sodium nitrite (calculated by the weight of the lean pork), and 0.09 percent of monosodium glutamate, 0.10 percent of black pepper, 0.10 percent of pepper, 0.05 percent of tsaoko powder and 3.5 to 4 percent of refined salt, wherein the balance is calculated by the raw material meat.
2. The method of claim 1, wherein the method comprises the steps of: the method comprises the following steps:
preparation of sheep hoof leather bag
The sheep hoofs are prepared by soaking local Dorper sheep in Liaoning according to ice temperature and weak base, the sheep hoofs are placed into 3-4% sodium bicarbonate solution, are placed in an ice temperature environment at minus 4 ℃ for soaking for 10-12 hours, and then residual fine hairs on the surfaces of the sheep hoofs are scraped by a sharp double-edge blade in a physical mode and are brushed clean by a fine brush. Upwards cutting the maximum position of the talus joint by 3-5 mm in a circular cutting mode to a bone, then cutting the part of the sheep foot downwards, and simultaneously ensuring that the sheep hoof has no longitudinal skin line crack, thus obtaining a hollow sheep hoof leather bag;
(II) preparation of raw meat
The method comprises the steps of cutting lean pork and back fat of pigs into small cubic blocks with the length, width and height of 1cm in advance, placing the small cubic blocks into a polyethylene packaging bag for vacuum sealing, placing the polyethylene packaging bag into ultrasonic refrigeration equipment, carrying out ultrasonic power of 180-200W and refrigeration temperature of-4 ℃, carrying out ultrasonic cooling and tenderization treatment for 4-6 hours, and then adopting liquid nitrogen type meat mincing equipment to control the flow of a refrigerant so that the temperature is maintained within the range of-2 to-4 ℃ in the meat mincing process. The whole minced meat is divided into a coarse mincing and mixing stage and a fine mincing and grinding stage, a sieve plate of a minced meat mincer during coarse mincing adopts a 5mm big hole, lard diglyceride with a formula amount is added after coarse mincing, a vacuum rolling and kneading device is adopted, the environmental temperature is not higher than-4 ℃, rolling, kneading and mixing are carried out for 15-20 min, after full mixing, fine mincing is carried out by adopting a 1.5mm small sieve hole to obtain formula raw meat;
(III) preparation of highly Cross-Linked corn starch
Selecting glutinous corn in Liaoning area, crushing, filtering, precipitating, repeatedly washing, centrifuging the precipitate, and vacuum drying at 40 deg.C under reduced pressure to obtain product with starch content of more than 85%. Preparing 40-50% starch milk from prepared corn starch, placing the starch milk in a microwave and ultrasonic environment, wherein the microwave output power is 360W, the output form is subjected to microwave heating once every 60s, meanwhile, the ultrasonic working frequency is 26KHz, the output power is 180W, in order to avoid temperature rise during ultrasonic treatment, an intermittent ultrasonic form is adopted, namely, ultrasonic treatment is performed every 30min for 10min, the total time is 60min, sodium trimetaphosphate is slowly added in a small amount for a plurality of times in the period, namely, sodium trimetaphosphate with the starch amount of 0.3-0.4% is added every 10min, the intermediate time is 5min, the adding is completed in three times, the total amount of the sodium trimetaphosphate is 0.9-1.2% of the starch amount, the reaction pH is kept to be 9.0-9.5, after the reaction is finished, the pH is adjusted to be 6.0-6.5 by using 1 mol. The modified corn starch slurry adopts a low-temperature centrifugal cleaning technology, deionized water with twice volume is added into the corn starch slurry, the initial centrifugal force is set to be 3000-3500 g, the temperature is 0-4 ℃, and the time is 10-15 min; and adding water with the volume being three times that of the starch during the second and third low-temperature centrifugal cleaning, and adopting the centrifugal force of 4000-4500 g, the temperature of 0-4 ℃ and the time of 10-15 min. Placing the repeatedly cleaned wet starch in a plate, placing the plate in a vacuum drying oven for intermittent vacuum drying at the set temperature of 40-42 ℃ and the vacuum degree of more than or equal to 0.09MPa, balancing the wet starch with normal pressure once every 30min, and drying the wet starch for 4-5 h to obtain high-crosslinked corn starch;
(IV) preparation of ultrahigh pressure soy isolate protein hydrolysate
Preparing low-temperature soybean meal into a feed-liquid ratio of 1: 15(w/v) by using ultrapure water, adjusting the pH value to 8.1 by using 2mol/L NaOH, stirring for 2.0h, centrifuging at 8500g at 4 ℃ for 30min, and adjusting the pH value of supernatant to 4.5 by using 2mol/L HCl after centrifugation. Centrifuging at 4 deg.C for 20min at 3000 g. Washing the precipitate with ultrapure water for three times, adding ultrapure water at a certain proportion, emulsifying with a test-type emulsifying machine to obtain a dispersion system, adjusting pH to 7.0 with 2mol/L NaOH, and vacuum freezingDrying to obtain the soybean protein isolate. Preparing a 50mg/mL solution (pH 7.0-7.5) of isolated soy protein with 0.2mol/L phosphate buffer, adding pancreatin (Corolase PP, from porcine pancreas, 4000U/g) in an amount of 2-3% by weight of the substrate and bromelain (1.0X 10/g) in an amount of 1.5-2% by weight of the substrate6U/g), loading into a double-layer polyethylene plastic bag, carrying out ultra-static pressure double-enzyme technical hydrolysis, reacting for 4-5 h under the conditions of ultra-static pressure of 200MPa and stable pH at 55 ℃, then carrying out enzyme deactivation in water bath at 100 ℃ for 10min, cooling to room temperature, centrifuging for 20min at 8000g, and taking supernatant. Adopting a semipermeable membrane with molecular weight cutoff, removing phosphate components of the solution during treatment, after the treatment of the semipermeable membrane, putting functional hydrolysate with molecular weight cutoff below 3500Da in an ultralow temperature refrigerator for freezing for 24h, and then freezing and drying for 10h by a vacuum freeze dryer to obtain the ultrahigh-pressure soybean protein isolate zymolyte;
preparation of licorice extract
Selecting dry liquorice slices of Ningxia Lingwu, preparing a 3.0% enzyme solution from cellulase (10,000U/g) and hemicellulase (10,000U/g) in a ratio of 1: 1 by using deionized water, spraying the enzyme solution into crushed liquorice powder to ensure that the water content of the liquorice powder is about 30%, filling the liquorice powder into a double-layer polyethylene plastic bag, carrying out low-water ultrahigh-pressure composite enzyme pretreatment, carrying out reaction at the ultra-static pressure of 150MPa and the temperature of 50 ℃ for 4-5 h, carrying out enzyme inactivation in a water bath at the temperature of 100 ℃ for 10min, and cooling to the room temperature. Adding a proper amount of absolute ethyl alcohol for infiltration, transferring the mixture into a supercritical extraction kettle in a mode as fast as possible, opening a supercritical device, setting the reaction pressure of the supercritical reaction kettle to be 180-200 bar, the reaction temperature to be 40-50 ℃, after static equilibrium is carried out for 3-4 h, slowly opening a collection valve, simultaneously adding a proper amount of strong-polarity entrainer (50% ethyl alcohol) by means of a constant flow pump, continuously and dynamically extracting for 1.5-2 h, then, continuously extracting for 0.5-1 h under the condition of no entrainer, completing the extraction stage, obtaining an extracting solution, and reserving sample residues for later use. The extract was transferred to a rotary evaporator and concentrated under reduced pressure and purged with nitrogen to a paste. Freezing the pasty extract in an ultralow temperature refrigerator for 4-6 h, putting the frozen pasty extract into vacuum freeze drying equipment, starting a vacuum program, and carrying out vacuum freeze drying to obtain a liquorice extract;
(VI) preparation of ultra-high pressure glycosylation product of psyllium seed gum and isolated soy protein
Soaking Plantago ovata forsk shell powder in 75% ethanol with the volume 2 times of that of Plantago ovata forsk shell powder for 48h, centrifugally drying, adding deionized water with the volume 8 times of that of Plantago ovata forsk shell powder, adding compound enzyme (cellulase, 10,000U/g and hemicellulase, 10,000U/g, mixed in a ratio of 1: 1) with the volume 1.0-2.0% of the material, reacting for 1-1.5 h at 50-55 ℃, then using boiling water bath for 4-6 h, centrifugally separating (3500g, 20min), distilling the filtrate under reduced pressure, adding absolute ethanol for alcohol precipitation, centrifuging 3500g again for 20min to obtain precipitate, sequentially using absolute ethanol, acetone and ether for cleaning, and freeze drying to obtain Plantago ovata forsk gum raw material;
preparing 2.0% solution of psyllium seed gum and soybean protein isolate by using 0.1mol/L alkalescent phosphate buffer solution with pH of 8.0, mixing, putting into a double-layer polyethylene plastic bag, reacting for 5-6 h at 50-60 ℃ under the ultra-static pressure of 120-150 MPa, and then dynamically modifying under the pressure of 150-200 MPa by using ultrahigh-pressure homogenizing equipment. And (3) inoculating the obtained glycosylation solution into a tangential flow ultrafiltration membrane filtration system, filtering the glycosylation solution by using a membrane with the molecular weight cutoff of 20KDa, and reversely obtaining the glycosylation solution of the section above 20 KDa. The glycosylation solution was transferred to a rotary evaporator and concentrated under reduced pressure, and purged to a paste with nitrogen. Freezing the paste extract in an ultralow temperature refrigerator for 4-6 h, putting the frozen paste extract into vacuum freeze drying equipment, starting a vacuum program, and carrying out vacuum freeze drying to obtain an ultrahigh pressure glycosylation product of plantain seed gum and soybean protein isolate;
preparation of (seventhly) pig bone marrow milk
Adding cooking wine 2-3% of pig bone marrow, removing fishy smell, adding deionized ice water at 0 ℃ to make the content of the pig bone marrow in the pre-emulsion be 20%, and preparing the pre-emulsion by a high-shear homogenizer. Transferring the obtained pre-emulsion into ultrahigh pressure homogenizing equipment, carrying out dynamic homogenizing modification under the pressure of 150-200 MPa, cooling to-4 ℃ by using ultrasonic freezing equipment (ultrasonic power of 180-200W), and refrigerating in a refrigerator for later use;
preparation of lactic acid fermentation product of (eight) sole bone paste
Fresh sole fish is fish of the order pleiones of the family pleiones cultured in shallow sea wild or sea area, bones are taken, washed, smashed and beaten into mud shape by a crusher, 30-35% of fermentation base liquid is prepared, citric acid is used for adjusting the pH value of a substrate culture solution to 4.0-4.5, 4-5% of streptococcus lactis is inoculated, and when the fermentation liquid is fermented for 3, 5 and 7 days, a proper amount of sterile oxygen is introduced from the bottom of the fermentation liquid for low-acid oxygen-enriched lactic acid fermentation. After 8 days of fermentation, the pH was adjusted to neutral with sodium hydroxide. Uniformly stirring the fermentation product, directly placing the fermentation product in an ultralow temperature refrigerator for freezing for 10-12 h, then placing the frozen fermentation product in vacuum freeze drying equipment, starting a vacuum program, and carrying out vacuum freeze drying to obtain a lactic acid fermentation product of the bone paste of the sole;
preparation of (nine) drunk oxygen garlic
Placing the diced garlic in a closed container, carrying out pressurized closed type oxygen-enriching treatment, introducing 99.9% of medical high-purity oxygen, enabling the working pressure of the pressure container to be 50-70 KPa, and carrying out treatment for 10min to obtain the oxygen-enriched garlic;
preparation of hydrogen-rich ice water
Setting the flow of a hydrogen source to be less than 100mL/min, introducing the hydrogen source from the bottom, stirring and naturally mixing the hydrogen source and pure ice water in a container with a stirring device at the bottom by vortex, simultaneously spraying hydrogen-free ice water and hydrogen-enriched ice water into a mixing device from two nozzles by using a spraying device to realize secondary melting and mixing, and standing the mixture in an ice temperature environment at-4-0 ℃;
and (eleventh), fully mixing the raw materials of the formula with other seasoning ingredients, adding hydrogen-rich ice water in stages, chopping at normal pressure, filling into a sheep hoof leather bag, tying with cotton threads, hanging the hoofs in an electric heating oven in a downward direction, setting the temperature of a hanging oven at 70-80 ℃, carrying out light baking for 40-60 min, then heating to 100 ℃, continuing baking for 80min, heating to 120 ℃ again, baking for 30min, and discharging oil on the surface until the feet are ripe.
And (twelfth) mixing a proper amount of white granulated sugar with the licorice residue obtained after the licorice extract in the fifth step in a ratio of 5: 1 to prepare a fumigation material, fumigating the meat sausage for 3-5 min, and finally preparing the finished product of the hydrogen-rich, high-calcium and anticancer functional meat sausage taking the full-sheep-hoof skin bag as a casing.
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