CN114947068A - Low-fat emulsion sausage containing lactarius deliciosus and preparation method of low-fat emulsion sausage - Google Patents
Low-fat emulsion sausage containing lactarius deliciosus and preparation method of low-fat emulsion sausage Download PDFInfo
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 71
- 241000543691 Lactarius deliciosus Species 0.000 title claims abstract description 48
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 42
- 239000002960 lipid emulsion Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 210000003141 lower extremity Anatomy 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 39
- 238000002156 mixing Methods 0.000 claims description 26
- 239000005457 ice water Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 244000203593 Piper nigrum Species 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 9
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 235000015277 pork Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 235000013341 fat substitute Nutrition 0.000 abstract description 9
- 239000003778 fat substitute Substances 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 4
- 230000009467 reduction Effects 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 description 22
- 238000005259 measurement Methods 0.000 description 9
- 238000005520 cutting process Methods 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 7
- 241000233866 Fungi Species 0.000 description 6
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- 235000019634 flavors Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
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- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
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- 235000019784 crude fat Nutrition 0.000 description 2
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- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
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- 239000000416 hydrocolloid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
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- 150000002989 phenols Chemical class 0.000 description 1
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- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a low-fat emulsion sausage containing lactarius deliciosus and a preparation method thereof. The composition is prepared from the following components in parts by mass: 60-80 parts of pig hind leg meat, 8-12 parts of pig fat, 1-6 parts of lactarius deliciosus, 1.2-3.2 parts of seasoning and 6-15 parts of water. According to the invention, the lactarius deliciosus is used as a fat substitute, so that the fat is reduced, the cooking loss of the low-fat emulsified sausage is reduced, the product yield is improved, the texture characteristic of the low-fat emulsified sausage is improved, and the problems of dry and hard mouthfeel and firewood generation caused by reduction of fat are solved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a low-fat emulsion sausage containing lactarius deliciosus and a preparation method thereof.
Background
Emulsified sausages are popular with consumers because of their unique texture and flavor. However, the fat content of animals in the traditional emulsified sausage reaches up to 30 percent, and the excessive consumption of the traditional emulsified sausage easily causes obesity and some chronic diseases, thereby threatening the health of human bodies. Therefore, the development of low-fat meat products is one of the development directions of the current meat product processing industry. Fat is used as an important component in the emulsified sausage, has an important effect on the quality of the product, and the direct reduction of the fat content in the emulsified sausage can cause rough mouthfeel and poor flavor, so that the product quality is reduced, and the consumer acceptance is reduced. As the amount of fat added decreases, the water retention of the emulsion sausage decreases, the boiling loss increases, and the emulsion stability becomes poor.
At present, the following six methods are mainly applied to reduce the fat content in the emulsified meat products: (1) applying high and new technical means, such as an irradiation technology and an ultrahigh pressure technology; (2) adding fat substitute of vegetable fat; (3) adding a fat substitute for the protein; (4) adding a fat substitute such as starch lipid; (5) adding a hydrocolloid fat substitute; (6) adding fat substitute of dietary fiber.
The edible fungi contain rich nutrient substances such as unsaturated fatty acid, amino acid, mineral substances and the like, and also contain bioactive substances such as polysaccharide, phenols and the like, have the functions of antioxidation, bacteriostasis, cancer resistance and the like, and are widely applied to meat product processing. The edible fungi contains abundant dietary fiber and low fat content, and is a fat substitute with good effect. One of the important reasons that the reduced fat in the emulsified sausage causes the poor mouthfeel is the reduced water retention, and the addition of dietary fiber helps to improve the water retention and texture properties of the low-fat meat product. Research shows that the edible fungi added into meat products can reduce fat content, improve the flavor of the meat products and improve the nutritive value.
Therefore, how to add edible fungi into the preparation process of the emulsified sausage to reduce the fat content in the emulsified sausage and solve the technical problem of the prior art that the fat content in the emulsified sausage is too high is a problem to be solved urgently by the technical staff in the field.
Disclosure of Invention
The invention aims to provide a low-fat emulsion sausage with lactarius deliciosus and a preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a low-fat emulsion sausage with lactarius deliciosus, which is prepared from the following components in parts by mass: 60-80 parts of pig hind leg meat, 8-12 parts of pig fat, 1-6 parts of lactarius deliciosus, 1.2-3.2 parts of seasoning and 6-15 parts of water.
Preferably, the seasonings comprise salt, tripolyphosphate, monosodium glutamate and white pepper powder;
the mass ratio of the salt, the tripolyphosphate, the monosodium glutamate and the white pepper powder is 10-15: 3-5: 3-5: 3 to 5.
The invention also provides a preparation method of the low-fat emulsion sausage containing lactarius deliciosus, which comprises the following steps:
(1) decocting lactarius deliciosus and then crushing to obtain a material 1;
(2) mixing the material 1 obtained in the step (1), the pork ham, the seasoning and 1/3 parts by weight of water for the first chopping to obtain a material 2;
(3) mixing the material 2 obtained in the step (2), pig fat and 1/3 parts by weight of water for the second chopping to obtain a material 3;
(4) and (4) mixing the material 3 obtained in the step (3) with 1/3 parts by weight of water, and carrying out chopping, filling and boiling for the third time.
Preferably, the decocting time in the step (1) is 2-3 min; and after crushing, the step of sieving by a 70-90-mesh sieve is also included, and the undersize components are collected to obtain the material 1.
Preferably, the time for the first chopping and mixing, the second chopping and mixing and the third chopping and mixing is independently 1.5-2.5 min.
Preferably, the water in step (2) is ice water.
Preferably, the cooking time in the step (4) is 40-50 min.
Preferably, the cooking temperature in the step (4) is 75-85 ℃.
Preferably, the sausage in the step (4) uses sausage casing with the diameter of 16-26 mm.
Compared with the prior art, the invention has the following beneficial effects:
(1) lactarius deliciosus (Lactarius deliciosus) is a very popular, nutritious and unique-flavor edible fungus and is mainly distributed in China in the middle and lower reaches of Yangtze river and in cloud and precious areas. The content of dietary fiber and fat in the lactarius deliciosus accounts for 48.7 percent and 2.6 percent of the total dry matter, the content of the dietary fiber is high, and the fat content is low, so that the lactarius deliciosus is a potential fat substitute. According to the method for improving the quality of the low-fat emulsified sausage by adding the lactarius deliciosus, the lactarius deliciosus is used as a fat substitute, so that the cooking loss of the low-fat emulsified sausage is reduced while the fat is reduced, the yield of the product is improved, the texture and structure characteristics of the low-fat emulsified sausage are improved, and the problems of dry and hard mouthfeel and firewood generation caused by the reduction of the fat are solved.
(2) According to the method for improving the quality of the low-fat emulsified sausage by adding the lactarius deliciosus, the flavor of the low-fat emulsified sausage is improved by adding the lactarius deliciosus. The overall organoleptic acceptability of the low fat emulsion sausages with the addition of Lactarius deliciosus was not significantly different from the non-fat emulsion sausages.
(3) The various preparation and parameters of the invention are regarded as a whole and are mutually synergistic, so that the prepared low-fat emulsion sausage of the lactarius deliciosus can effectively reduce the cooking loss of the low-fat emulsion sausage, improve the texture characteristics of the low-fat emulsion sausage, improve the flavor of the low-fat emulsion sausage, and overcome the problems of dry and hard mouthfeel and firewood generation caused by fat reduction.
(4) The invention adds ice water in the chopping process, on one hand, the chopping speed is high, heat can be generated, the ice water can prevent the temperature of the meat stuffing from rising, on the other hand, the emulsified sausage can be juicy, the dissolution of salt-soluble protein is promoted, and the taste and the texture of the product are improved.
Detailed Description
The invention provides a low-fat emulsion sausage with lactarius deliciosus, which is prepared from the following components in parts by mass: 60-80 parts of pig back leg meat, 8-12 parts of pig fat, 1-6 parts of lactarius deliciosus, 1.2-3.2 parts of seasoning and 6-15 parts of water; the compound is preferably prepared from the following components in parts by mass: 64-76 parts of pig hind leg meat, 9-11 parts of pig fat, 2-5 parts of lactarius deliciosus, 1.6-2.8 parts of seasoning and 7-14 parts of water; the composite material is further preferably prepared from the following components in parts by mass: 68-72 parts of pig back leg meat, 10 parts of pig fat, 3-4 parts of lactarius deliciosus, 2-2.2 parts of seasoning and 8-13 parts of water; more preferably, the composition is prepared from the following components in parts by mass: 70 parts of pig hind leg meat, 10 parts of pig fat, 3.5 parts of lactarius deliciosus, 2.1 parts of seasoning and 12 parts of water.
In the invention, the seasonings comprise salt, tripolyphosphate, monosodium glutamate and white pepper powder;
in the invention, the mass ratio of the salt, the tripolyphosphate, the monosodium glutamate and the white pepper powder is 10-15: 3-5: 3-5: 3-5; preferably 11 to 14: 3-5: 3-5: 3-5; more preferably 12 to 13: 4: 4: 3-5; more preferably 13: 4: 4: 4.
the invention also provides a preparation method of the low-fat emulsion sausage containing lactarius deliciosus, which comprises the following steps:
(1) decocting lactarius deliciosus and then crushing to obtain a material 1;
(2) mixing the material 1 obtained in the step (1), the pork ham, the seasoning and 1/3 parts by weight of water for the first chopping to obtain a material 2;
(3) mixing the material 2 obtained in the step (2), pig fat and 1/3 parts by weight of water for the second chopping to obtain a material 3;
(4) and (4) mixing the material 3 obtained in the step (3) with 1/3 parts by weight of water, and carrying out chopping, filling and boiling for the third time.
In the invention, the decoction time in the step (1) is 2-3 min; preferably 2.5 min.
In the invention, the step of sieving by a 70-90 mesh sieve after the crushing in the step (1) is further included, and the sieved components are collected to obtain a material 1; preferably 74-86 meshes; further preferably 78-82 meshes; more preferably 80 mesh.
In the invention, the time for the first chopping and mixing, the second chopping and mixing and the third chopping and mixing is independently 1.5-2.5 min; preferably 1.7-2.3 min; further preferably 1.9-2.1 min; more preferably for 2 min.
In the invention, the water in the step (2) is ice water.
In the invention, the cooking time in the step (4) is 40-50 min; preferably 42-48 min; further preferably 44-46 min; more preferably 45 min.
In the invention, the boiling temperature in the step (4) is 75-85 ℃; preferably 77-83 ℃; further preferably 79 to 81 ℃; more preferably 80 deg.c.
In the invention, the diameter of the sausage casing used for clystering in the step (4) is 16-26 mm; preferably 18-24 mm; more preferably 21 mm.
In the invention, the BZBI-15 chopping and mixing machine is used in the chopping and mixing process: purchased from Kaiser Equipment, Inc. of Jiaxing city.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
The chopping process described in the examples below uses a BZBI-15 chopper: kaikas Equipment, Inc. of Jiaxing City
Example 1
A preparation method of a low-fat emulsion sausage containing lactarius deliciosus comprises the following steps:
(1) decocting 1 part of lactarius deliciosus for 2min, cooling, and crushing to 70 meshes to obtain a material 1;
(2) removing fat and connective tissues on the surface of the pig hind leg meat of 60 parts of pig hind leg meat, cutting into 5.5cm squares, and mincing twice in a 6mm pore plate meat mincer; cutting 8 parts of pig fat into squares of about 6cm, and mincing twice in a 6mm pore plate meat mincer;
(3) mixing the material 1 obtained in the step (1), the pork ham obtained in the step (2), 1.2 parts of seasonings (salt, tripolyphosphate, monosodium glutamate and white pepper powder in a mass ratio of 10: 3: 3: 3) and 2 parts of ice water, and chopping for 1.5min to obtain a material 2;
(4) mixing the material 2 obtained in the step (5), the pig fat obtained in the step (2) and 2 parts of ice water, and chopping for 1.5min for the second time to obtain a material 3;
(5) mixing the material 3 obtained in the step (4) with 2 parts of ice water, chopping for 1.5min for the third time, then sausage casing with collagen casing with the diameter of 16mm, and boiling for 40min at 75 ℃.
Example 2
A preparation method of a low-fat emulsion sausage containing lactarius deliciosus comprises the following steps:
(1) decocting 6 parts of lactarius deliciosus for 3min, cooling, and crushing to 90 meshes to obtain a material 1;
(2) removing fat and connective tissues on the surface of 80 parts of pork back leg meat, cutting into 7cm squares, and mincing twice in a 6mm pore plate meat mincer; cutting 12 parts of pig fat into 7cm squares, and mincing twice in a 6mm pore plate meat mincer;
(3) mixing the material 1 obtained in the step (1), the pork ham obtained in the step (2), 3.2 parts of seasonings (salt, tripolyphosphate, monosodium glutamate and white pepper powder in a mass ratio of 15: 5: 5: 5) and 5 parts of ice water, and chopping for 2.5min for the first time to obtain a material 2;
(4) mixing the material 2 obtained in the step (5), the pig fat obtained in the step (2) and 5 parts of ice water, and chopping for 2.5min for the second time to obtain a material 3;
(5) mixing the material 3 obtained in the step (4) with 5 parts of ice water, chopping for 2.5min for the third time, sausage casing with collagen casing with the diameter of 26mm, and boiling for 50min at 85 ℃.
Example 3
A preparation method of a low-fat emulsion sausage containing lactarius deliciosus comprises the following steps:
(1) decocting 3.5 parts of lactarius deliciosus for 2.5min, cooling, and crushing to 80 meshes to obtain a material 1;
(2) removing fat and connective tissues on the surface of 70 parts of pork back leg meat, cutting into 6cm square blocks, and mincing twice in a 6mm pore plate meat mincer; cutting 10 parts of pig fat into 6cm square blocks, and mincing twice in a 6mm pore plate meat mincer;
(3) mixing the material 1 obtained in the step (1), the pork ham obtained in the step (2), 2.1 parts of seasonings (salt, tripolyphosphate, monosodium glutamate and white pepper powder in a mass ratio of 13: 4: 4: 4) and 4 parts of ice water, and chopping for 2min for the first time to obtain a material 2;
(4) mixing the material 2 obtained in the step (5), the pig fat obtained in the step (2) and 1/3 parts by weight of ice water, and chopping for 2min for the second time to obtain a material 3;
(5) mixing the material 3 obtained in the step (4) with 4 parts of ice water, chopping for 2min for the third time, sausage casing with collagen casing with diameter of 21mm, and cooking at 80 deg.C for 45 min.
Example 4
Quality measurement was performed on the lactarius deliciosus low-fat emulsion sausages obtained in examples 1 to 3;
1. determination of color and luster
The difference in skin color was measured using a spectrocolorimeter and expressed as a brightness value (L), a redness value (a), and a yellowness value (b).
TABLE 1 color measurement results
The lactarius deliciosus is a dark edible fungus, and the low-fat emulsified sausage is dark in color and affects the appearance due to excessive addition of the lactarius deliciosus. As is clear from the contents shown in table 1, example 3 showed the highest L value (brightness) and the highest a value (redness). This indicates that proper parameter settings are effective to ensure the color stability of the low fat emulsion sausage.
2. Determination of the basic Components
The moisture content is determined by direct drying method according to GB 5009.3-2016 (determination of moisture in food safety national standard food). The crude fat content is determined by extracting oil by Soxhlet extraction method, and determining the crude fat content according to GB 5009.6-2016 (determination of fat content in food safety national standard food). The protein content is determined by GB/T5009.5-2016, determination of protein in food.
TABLE 2 basic Components measurement results
As is clear from the contents shown in table 2, the product obtained in example 3 had a high moisture content and a high protein content, and the fat content did not exceed 11%. This shows that the emulsified sausage obtained by the invention has high nutrient content and fat content, and meets the requirements of people for health food.
3. Determination of cooking loss
Wiping the prepared emulsified sausage, weighing the mass of the emulsified sausage to be m1, putting the emulsified sausage in a constant-temperature water bath kettle, boiling the emulsified sausage for 30min at 80 ℃, putting the emulsified sausage in cold water for cooling, wiping the surface moisture after cooling to the normal temperature, and weighing the mass of the emulsified sausage to be m 2. Calculating according to the formula (1):
wherein m1 is the mass of the sample before cooking/g; m2 is the sample mass/g after cooking.
TABLE 3 cooking loss measurement results
As can be seen from the contents of table 3, the cooking loss rate is the lowest in example 3, and the following are example 2 and example 1, which show that the loss of the cooking process can be effectively reduced only by setting appropriate parameters.
4. Determination of moisture distribution
Cutting 5.0g of the emulsified sausage, wrapping the cut emulsified sausage with a preservative film, and placing the wrapped sausage into a nuclear magnetic tube for testing. And (3) testing conditions are as follows: the proton resonance frequency was 40MHz and the measurement temperature was 32 ℃. The time between the 90 ° pulse and the 180 ° pulse is 250 μ s. The scanning is repeated 16 times, 12000 echoes are obtained at the repetition interval time of 6.5s, and the obtained graph is an exponential decay graph. The spin-spin relaxation time T2 was measured using a CPMG pulse sequence, and the time corresponding to each component peak of the relaxation map was taken as T2.
TABLE 4 moisture distribution measurement results
As is clear from the contents shown in Table 4, example 3 has the largest ratio of the hardly flowing water peak area (P22) and the smallest ratio of the free water peak area (P23). This indicates that proper parameter settings can improve the water retention of the low fat emulsion sausage.
5. Determination of texture
The emulsion sausage was peeled off the casing, cut into 2cm high cylinders with a diameter of 2.1cm, and placed in the center of the texture analyzer test platform. A TA-XT2i texture analyzer is used, a P/50 type probe is selected, and parameters are set as follows: measuring the speed of the front probe: 2.00mm · s -1 The test speed is 2mm · s-1, and the probe speed after measurement is as follows: 5.00mm · s -1 . Time intervals of two determinations: 3.00s, compression ratio: 50%, trigger force: 5.0 g. The measurement results are expressed in hardness (g), elasticity (mm), cohesion and chewiness (g × mm).
TABLE 5 texture measurement results
As is clear from the contents shown in table 5, the best texture of the product obtained in example 3 is next example 2 and example 1. This is sufficient to show that an emulsion sausage of excellent quality can only be obtained by selecting suitable parameters and process settings.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (9)
1. The low-fat emulsion sausage with the lactarius deliciosus is characterized by being prepared from the following components in parts by mass: 60-80 parts of pig hind leg meat, 8-12 parts of pig fat, 1-6 parts of lactarius deliciosus, 1.2-3.2 parts of seasoning and 6-15 parts of water.
2. The low-fat emulsion sausage containing lactarius deliciosus as claimed in claim 1, wherein the seasonings comprise table salt, tripolyphosphate, monosodium glutamate and white pepper powder;
the mass ratio of the salt to the tripolyphosphate to the monosodium glutamate to the white pepper powder is 10-15: 3-5: 3-5: 3 to 5.
3. The preparation method of the low-fat emulsion sausage with the lactarius deliciosus as claimed in claim 1 or 2, characterized by comprising the following steps of:
(1) decocting lactarius deliciosus and then crushing to obtain a material 1;
(2) mixing the material 1 obtained in the step (1), the pork ham, the seasoning and 1/3 parts by weight of water for the first chopping to obtain a material 2;
(3) mixing the material 2 obtained in the step (2), pig fat and 1/3 parts by weight of water for the second chopping to obtain a material 3;
(4) and (4) mixing the material 3 obtained in the step (3) with 1/3 parts by weight of water, and carrying out chopping, filling and boiling for the third time.
4. The preparation method of the low-fat emulsion sausage containing lactarius deliciosus as claimed in claim 3, wherein the decocting time in the step (1) is 2-3 min; and after crushing, the step of sieving by a 70-90-mesh sieve is also included, and the undersize components are collected to obtain the material 1.
5. The method for preparing the low-fat emulsion sausage containing lactarius deliciosus as claimed in claim 3, wherein the time for the first chopping, the second chopping and the third chopping is 1.5-2.5 min independently.
6. The preparation method of the low-fat emulsion sausage containing lactarius deliciosus as claimed in claim 3, wherein the water in the step (2) is ice water.
7. The preparation method of the low-fat emulsion sausage with lactarius deliciosus as claimed in claim 3, wherein the cooking time in the step (4) is 40-50 min.
8. The preparation method of the low-fat emulsion sausage with lactarius deliciosus as claimed in claim 3, wherein the cooking temperature in the step (4) is 75-85 ℃.
9. The preparation method of the low-fat emulsion sausage containing lactarius deliciosus as claimed in claim 3, wherein the sausage in the step (4) is prepared by using a sausage casing with the diameter of 16-26 mm.
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| JPH11155518A (en) * | 1997-11-26 | 1999-06-15 | Takeshi Kakihara | Processed food |
| CN1404751A (en) * | 2000-12-25 | 2003-03-26 | 吴跃飞 | Health-care vermicelli, bean-made noodles and bean-made sheet jelly |
| KR20080002232U (en) * | 2006-12-23 | 2008-06-26 | 유현덕 | a stick of rounded rice cake inclusive of red pepper powder onion powder garlic powder |
| CN103054051A (en) * | 2012-12-28 | 2013-04-24 | 南京农业大学 | Low-fat emulsion sausage and production method thereof |
| CN107981241A (en) * | 2017-12-04 | 2018-05-04 | 南京农业大学 | A kind of low-fat emulsion sausage and its production method rich in inulin |
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| JPH11155518A (en) * | 1997-11-26 | 1999-06-15 | Takeshi Kakihara | Processed food |
| CN1404751A (en) * | 2000-12-25 | 2003-03-26 | 吴跃飞 | Health-care vermicelli, bean-made noodles and bean-made sheet jelly |
| KR20080002232U (en) * | 2006-12-23 | 2008-06-26 | 유현덕 | a stick of rounded rice cake inclusive of red pepper powder onion powder garlic powder |
| CN103054051A (en) * | 2012-12-28 | 2013-04-24 | 南京农业大学 | Low-fat emulsion sausage and production method thereof |
| CN107981241A (en) * | 2017-12-04 | 2018-05-04 | 南京农业大学 | A kind of low-fat emulsion sausage and its production method rich in inulin |
| WO2020076136A2 (en) * | 2018-10-11 | 2020-04-16 | 서울대학교산학협력단 | Akkermansia muciniphila strain and use thereof |
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