NL2030928B1

NL2030928B1 - Composite fruit and vegetable low-fat sausages and a preparation method thereof

Info

Publication number: NL2030928B1
Application number: NL2030928A
Authority: NL
Inventors: Huang Zhiwei; Zheng Baodong; Wang Qi; Tian Yuting; Zheng Yafeng
Original assignee: Univ Fujian Agriculture & Forestry
Priority date: 2022-01-05
Filing date: 2022-02-14
Publication date: 2023-07-10

Abstract

The disclosure relates to composite fruit and, vegetable low—fat sausages and a preparation method thereof. The Hethod comprises the steps of pretreating entire tomato fruits, mixing with purslane, performing vacuum Hdcrowave drying and low—temperature treatment, and preparing composite fruit and vegetable powder. The composite fruit and vegetable powder is combined with meat and the like to prepare the composite fruit and vegetable low—fat fragrant sausage, so that the fat proportion of the sausage is effectively reduced, and the dietary fiber content is improved; and the composite fruit and 'vegetable low—fat fragrant sausage contains rich bioactive components with antioxidant and bacteriostatic effects, so that the shelf life of the sausage is improved. The present disclosure provides a new generation healthy and nutritive sausage product with low fat and no nitrite.

Description

P1132 /NLpd

COMPOSITE FRUIT AND VEGETABLE LOW-FAT SAUSAGES AND A PREPARATION

METHOD THEREOF

TECHNICAL FIELD

The disclosure relates to sausages and a preparation method, in particular to composite fruit and vegetable low-fat sausages and a preparation method thereof, and belongs to the technical field of food processing.

BACKGROUND ART

Sausages, as the main meat processing products, have a long history. With delicious flavor and mellow rich taste, the sausages are popular with consumers. However, with the increasing demand for healthy food, more and more people realize that traditional sausage products have adverse factors to human health, mainly in- cluding: 1. Fat is high. According to the standard, the fat con- tent of the premium, first and second grade Chinese sausage is no more than 35%, 40% and 45% respectively. The Chinese sausage sam- pled on the market has the highest fat content of up to 64.7%. The long-term consumption of high-fat and high-calorie food can lead to chronic diseases such as obesity, hyperlipidemia, cardiovascu- lar disease, diabetes and bowel cancer. 2. Nitrite is added as a preservative. The color, texture and flavor of meat products will change during processing and storage due to oxidation. At the same time, with the increase of storage time, the propagation of microorganism, especially Clostridium botulinum, will also make meat products spoilage and deterioration, therefore, nitrite is added to prevent meat spoilage and deterioration. According to

China's national standards, the maximum amount of nitrite is 0.15g/kg, residues of nitrite in the sausage should be less than or equal to 20 mg/kg and in the cooked meat products should be less than or equal to 30 mg/kg. Although nitrite is a commonly used preservative, excessive nitrite can also bring great toxic reaction to human body. It can oxidize hemoglobin in red blood cells to methemoglobin, leading to tissue hypoxia.

Fat, as one of the main components of sausage, provides fla-

vor, taste and aroma, making the product rich and delicious, soft and delicate. Therefore, in addition to minimizing the proportion of fat in sausage formula, it is the focus of research at home and abroad to find fat replacer in natural products. The research has shown that animal and plant protein, gelatin or plant dietary fi- ber can replace part of the oil to a certain extent, thus achiev- ing the effect of reducing fat content in the sausage. Among them, adding proper amount of single or compound plant dietary fiber to the sausage can not only reduce the oil content, but also provide the dietary fiber which is generally lacking in modern people and improve the nutrition and health care value of the sausage.

The disclosure patent of Application No. 201510232418.X% “preparation method of ganoderma lucidum and tomato sausages and products prepared by method”, discloses sausages prepared by fol- lowing raw materials of 50-57 parts of chicken meat, 2-4 parts of pork fat, 10-12 parts of pig skin, 30-40 parts of starch, 2-3 parts of sugar, 3-4 parts of salt, 2-3 parts of egg white, 2-3 parts of ganoderma lucidum powder and 15-20 parts of tomatoes.

Tomato pulp is prepared by beating peeling tomatoes into tomato

Juice and boiling the tomato juice. The sausages prepared by the method have health care effect, but the dietary fiber in the toma- to after peeling is not utilized, and the preparation process can- not well preserve and utilize lycopene in the tomato.

The disclosure patent of Application No. 201310571044.5 “sau- sages added with tomato peel residues and preparation method of sausages” discloses sausages prepared by following raw materials of 50-70% lean meat, 10-20% pork fat, 1-10% tomato peel residues and 15-25% auxiliary materials. The tomato peel residues are sub- jected to superfine grinding and compounded into the sausages, so that the sausages have the characteristics of low fat and nutri- tion. However, the tomato residues are not dried, and the super- fine grinding effect is difficult to ensure, thus affecting the taste of sausages. Moreover, the effect of improving nutrition and flavor of sausages by adding the tomato peel residues is obvi- ously poorer than that by adding entire fruit tomatoes.

SUMMARY

An object of the disclosure is to provide composite fruit and vegetable low-fat sausages and a preparation method thereof. Aim- ing at the problems existing in existing sausage products, the method is to prepare composite fruit and vegetable powder by per- forming low-temperature drying and grinding on tomatoes and purs- lane to replace part of fat in the sausage, and a new generation healthy and nutritive sausage product with low fat and no nitrite are prepared. The proportion of fat in the prepared sausages is reduced, the content of dietary fibers is high, the biological ac- tive ingredients with antioxidant and bacteriostatic effects are also achieved, and no nitrite is added for corrosion prevention.

In order to achieve the above object, the present disclosure adopts the following technical scheme:

A preparation method of composite fruit and vegetable low-fat sausages, comprising the following steps: (1) Pre-treatment of tomatoes and purslane: selecting fresh tomatoes, removing pedicles of the fresh tomatoes and cleaning, using a needle to prick tomato peel evenly to have 20-40 holes, preparing permeating fluid from 35 wt® -55 wt% of sucrose, 8 wtè - 16 wt4& of table salt and the balance of water by mass percentage; placing the tomatoes with the peel having holes in permeating flu- id according to a solid-liquid ratio of 1: 8 -10 for 4-6 hours at the temperature of 40 -50 DEG C, and drying and shredding to pre- pare diced tomatoes for later use; and selecting fresh purslane, removing roots and cleaning, soaking in boiling water for 20-30 s, draining, mincing and airing to prepare minced purslane for later use; (2) Preparation of composite fruit and vegetable powder: mix- ing the diced tomatoes in step (1) and the minced purslane accord- ing to a mass ratio of 2 -3: 1, and performing vacuum microwave drying for 10-16 min, wherein the microwave power is preferably 1- 3 kW, and the vacuum degree is between -60 and - 80 kPa; and pre- cooling 12 h at-20 DEG C, performing superfine grinding, and siev- ing by a 120-mesh screen to obtain the composite fruit and vegeta- ble powder; (3) Blending of sausage stuffing: taking 58-72 parts of lean meat and 12-18 parts of fat meat by mass fraction, washing and crushing to obtain crushed meat; adding 1-2 parts of konjac flour, 4-6 parts of seasonings, uniformly mixing with the crushed meat, and pickling at 4 DEG C for no less than 2 hours to prepare meat paste; taking 8-15 parts of composite fruit and vegetable powder, mixing with meat paste, and uniformly stirring to obtain the sausage meat stuffing; and preferably, the mass ratio of in- gredients is as follows: 30-50 parts of salt, 10-15 parts of sug- ar, 10-15 parts of five-spice powder, 10-20 parts of soy sauce and 10-20 parts of Baijiu; (4) Preparation of sausages: washing casing for sausages clean and soaking for 2 -3 hours, filling the sausage meat stuff- ing in step (3) in the casing, drying, cooking, and cooling to ob- tain the composite fruit and vegetable low-fat sausages, and store at low temperature of 4 DEG C.

In some embodiments, in step (1), removing pedicles of the fresh tomatoes and cleaning, using a needle to prick tomato peel evenly to have 20-30 holes,

The disclosure has the following beneficial effects:

According to the method, tomatoes and purslane are subjected to low-temperature drying and crushing, rich dietary fibers are contained in the powder, cholesterol, porphyrin and heavy metals in the digestive tract can be chelated, generation of carcinogens is blocked, peristalsis of the intestines are promoted, discharge of waste is facilitated, and absorption of harmful substances is reduced. In addition, the prepared powder contains lycopene not only has a coloring effect, but also has an extremely strong abil- ity to remove free radicals, has an antioxidant capacity of 3.2 times that of carotene and 100 times that of vitamin E, and can replace nitrite as a preservative and a coloring agent for sausag- es. At the same time, lycopene is a fat-soluble plant pigment, and fat in the sausage can significantly improve the absorption and utilization of the human body to lycopene.

The disclosure has the following advantages: 1) Different from sausages added with plant dietary fiber, the sausages prepared by the method are prepared by mixing the to- matoes and the purslane according to a scientific proportion, and permeation pretreatment and vacuum microwave drying technology is adopted, thus shortening the drying time, reducing the drying tem-

perature, and reducing the contact with oxygen. Compared with a single fruit and vegetable powder, the prepared mixed fruit and vegetable powder has higher water holding and oil retention per- formance, and the storage rate of active ingredients such as lyco- 5 pene, Omega 3-fatty acid and the like is higher. 2) The addition of the composite fruit and vegetable powder reduces the content of fat in the sausage product, provides the dietary fiber required by the human body, and is beneficial to ad- sorption and exclusion of the fat in the body; and the bioactive substance in the fruit and vegetable powder has a good antioxidant and bacteriostatic effect and can replace the nitrite for use. 3) The fat in the sausage can significantly improve the ab- sorption and utilization efficiency of fat-soluble lycopene in the composite fruit and vegetable powder, and the omega 3-fatty acid in the purslane can promote the decomposition and metabolism of fat by human liver. 4) The composite fruit and vegetable low-fat sausages pre- pared by the method provide a new way for deep processing of toma- toes and purslane, and also provide a new more healthy and nutri- tional sausage product for the market; and the preparation tech- nology is simple and convenient, and industrial production can be realized.

DETAILED DESCRIPTION OF THE EMBODIMENTS

In order to further clarify the disclosure and not to limit the disclosure, the following description is set forth in conjunc- tion with embodiments.

Embodiment 1: A preparation method of composite fruit and vegetable low-fat sausages, comprising the following steps: {1) Pre-treatment of tomatoes and purslane: selecting fresh tomatoes, removing pedicles of the fresh tomatoes and cleaning, using a needle to prick tomato peel evenly to have 20 holes, pre- paring permeating fluid from 50 wt% of sucrose, 10 wt% of table salt and the balance of water by mass percentage; placing the to- matoes with the peel having holes in permeating fluid according to a solid-liquid ratio of 1: 10 for 4 hours at the temperature of 50

DEG C, and drying and shredding to prepare diced tomatoes for lat- er use; and selecting fresh purslane, removing roots and cleaning,

soaking in boiling water of 100 DEG C for 20 s, draining, mincing and airing to prepare minced purslane for later use; (2) Preparation of composite fruit and vegetable powder: mix- ing the diced tomatoes in step (1) and the minced purslane accord- ing to a mass ratio of 2 -3: 1, and performing vacuum microwave drying for 15 min, wherein the microwave power is preferably 2 kW, and the vacuum degree is between -70 kPa; and pre-cooling 12 h at- 20 DEG C, performing superfine grinding, and sieving by a 100-mesh screen to obtain the composite fruit and vegetable powder;

The content of the total dietary fiber in the prepared compo- site fruit and vegetable powder by mixing the diced tomatoes and the minced purslane according to a mass ratio of 2 -3: 1 is about 70%, the proportion of the soluble dietary fiber reaches 30% or above, the best water holding and oil retention effect is achieved, the fat can be effectively replaced, and enough lycopene is guaranteed to be a sausage color. The preparation process has no long-time high-temperature treatment, thus better retaining the bioactive substances in the tomatoes and the purslane. (3) Blending of sausage stuffing: taking 70 parts of lean meat and 15 parts of fat meat by mass fraction, washing and crush- ing to obtain crushed meat; adding 2 parts of konjac flour, 5 parts of seasonings, uniformly mixing with the crushed meat, and pickling at 4 DEG C for no less than 2 hours to prepare meat paste; taking 8 parts of composite fruit and vegetable powder, mixing with meat paste, and uniformly stirring to obtain the sau- sage meat stuffing; and preferably, the mass ratio of ingredients is as follows: 40 parts of salt, 15 parts of sugar, 10 parts of five-spice powder, 20 parts of soy sauce and 15 parts of Baijiu;

The fat content in the traditional sausage is 30%, while the fat content in the sausage stuffing prepared by the method is only 15%. The fat is mainly replaced with composite fruit and vegetable powder and a small amount of konjac flour, the taste of the tradi- tional sausage can be kept, and the health effect of the sausage is remarkably improved. (4) Preparation of sausages: washing casing for sausages clean and soaking for 2 hours, filling the sausage meat stuffing in step (3) in the casing, drying, cooking, and cooling to obtain the composite fruit and vegetable low-fat sausages, and store at low temperature of 4 DEG C.

Embodiment 2: Composite fruit and vegetable low-fat sausages and a preparation method thereof, comprising the following steps: (1) Pre-treatment of tomatoes and purslane: selecting fresh tomatoes, removing pedicles of the fresh tomatoes and cleaning, using a needle to prick tomato peel evenly to have 25 holes, pre- paring permeating fluid from 60 wt® of sucrose, 10 wt% of table salt and the balance of water by mass percentage; placing the to- matoes with the peel having holes in the permeating fluid accord- ing to a solid-liquid ratio of 1: 10 for 4 hours at the tempera- ture of 60 DEG C, and drying and shredding to prepare diced toma- toes for later use; and selecting fresh purslane, removing roots and cleaning, soaking in boiling water of 100 DEG C for 30 s, draining, mincing and airing to prepare minced purslane for later use; (2) Preparation of composite fruit and vegetable powder: mix- ing the diced tomatoes in step {1) and the minced purslane, and performing vacuum microwave drying for 10 min, wherein the micro- wave power is preferably 3 kW, and the vacuum degree is between - 60 kPa; and pre-cooling 12 h at -20 DEG C, performing superfine grinding, and sieving by a 120-mesh screen to obtain the composite fruit and vegetable powder; (3) Blending of sausage stuffing: taking 65 parts of lean meat and 15 parts of fat meat by mass fraction, washing and crush- ing to obtain crushed meat; adding 2 parts of konjac flour, 5 parts of seasonings, uniformly mixing with the crushed meat, and pickling at 4 DEG C for no less than 2 hours to prepare meat paste; taking 13 parts of composite fruit and vegetable powder, mixing with meat paste, and uniformly stirring to obtain the sau- sage meat stuffing; and preferably, the mass ratio of ingredients is as follows: 50 parts of salt, 10 parts of sugar, 10 parts of five-spice powder, 15 parts of soy sauce and 15 parts of Baijiu; (4) Preparation of sausages: washing casing for sausages clean and soaking for 2 hours, filling the sausage meat stuffing in step (3) in the casing, drying, cooking, and cooling to obtain the composite fruit and vegetable low-fat sausages, and store at low temperature of 4 DEG C.

The above are only preferred embodiments of the present dis- closure, and the equivalent changes and modifications made accord- ing to the patent scope of the present disclosure shall fall with- in the scope of the present disclosure. The above embodiments are only described in the preferred manner of the present disclosure and are not intended to limit the scope of the present disclosure, and various modifications and improvements made by those of ordi- nary skill in the art without departing from the spirit of the present disclosure shall fall within the protection scope of the claims of the present disclosure.

Claims

CONCLUSIONS

A process for preparing low fat composite vegetable and fruit sausage, comprising the following steps: (1) removing stalks from fresh tomatoes and cleaning, evenly piercing tomato skins, placing in a penetrating liquid according to a solid-liquid ratio of 1:8 to 10 for 4 to 6 hours at a temperature of 40 to 50 °C, and drying and shredding to prepare tomato cubes, the penetrating liquid being prepared from 35% by weight to 55% by weight. % sucrose, 8 wt% to 16 wt% table salt and balance water; remove and clean roots of fresh purslane, immerse in boiling water for 20 to 30s, drain, chop and air to prepare chopped purslane; (2) mixing the diced tomatoes and the chopped purslane in a mass ratio of 2 to 3:1 and performing vacuum drying in the microwave for 10 to 16 minutes; pre-cooling at -20°C for 12 hours and crushing and sieving to obtain compound fruit and vegetable powder; (3) taking 58 to 72 parts of lean meat and 12 to 18 parts of fatty meat by mass fraction, washing and crushing to obtain comminuted meat; adding 1 to 2 parts of konjac flour, 4 to 6 parts of spices, mix evenly with the crushed meat and pickle at 4°C for not less than 2 hours to prepare meat paste; Take 8 to 15 parts of compound fruit and vegetable powder, mix with meat paste and stir evenly to obtain the sausage meat filling; (4) preparation of sausages: wash the casing of the sausage and soak for 2-3 hours, put the sausage stuffing into the casing, dry, cook and cool to obtain the composite low-fat vegetable and fruit sausages.

The preparation method according to claim 1, wherein in step (2) the microwave power of the vacuum microwave drying is 1 to 3 kW and the vacuum degree is between -60 and -80 kPa.

The preparation method according to claim 1, wherein the mass ratio of the ingredients is as follows: 30 to 50 parts salt, 10 to 15 parts sugar, 10 to 15 parts five spice powder, 10 to 20 parts soy sauce and 10 to 20 parts Baijiu.

Composite low-fat vegetable and fruit sausages prepared using the method according to any one of claims 1-3.