CN107535874A - A kind of high fine sausage goods and its processing method - Google Patents

Abstract

The invention provides a high-fiber sausage product. The raw materials include: lean pig meat, pig backfat, plant fiber and sweet potato powder; the plant fiber is made from citrus peel, apple peel or bagasse. The invention also provides a processing method for high-fiber sausage products, the specific steps are: preparation of raw and auxiliary materials, raw material pretreatment, three-step chopping and mixing, sausage enema, ligation, steaming, cooling and packaging to obtain finished sausages. The invention makes up for the lack of dietary fiber, vitamins and minerals in traditional sausages by adjusting the formula and processing technology, and can also reduce the amount of phosphate used to a certain extent, so that the obtained fish sausages are rich in nutrition, bright in color and unique in flavor. Adding plant fiber in the sausage making process can replace part of the phosphate.

Description

A kind of high-fiber sausage product and its processing method

technical field

The invention relates to the field of food, in particular to a high-fiber sausage product and a preparation method thereof.

Background technique

Sausage is a kind of food with ancient food production and meat preservation technology, and it is one of the main minced meat products. Generally, pork or other animal meat is cut into pieces and minced to make meat mince, then add auxiliary materials, stir evenly and put them into casings, then air-dry or cook and smoke. The casing can be a thin film extracted from animal viscera or it can be an artificial protein casing. Sausage is a kind of convenient and fast food, which is more and more popular among people. In the sausage production process, it is often necessary to add a certain amount of phosphate to improve the water retention of meat and the antioxidant capacity of meat products, so as to achieve the effect of improving meat quality. However, if you take too much phosphate, it will have certain adverse effects on human health. When the phosphate content in the diet is too much, it can combine with calcium in the intestinal tract to form calcium orthophosphate, which is insoluble in water, and reduce the absorption of calcium. , thus leading to an imbalance of calcium and phosphorus in the body, causing a series of diseases. In view of the adverse effects of phosphate on the human body, scientific and technological workers at home and abroad are actively looking for substitutes for phosphate, on the premise of ensuring the water retention, texture and other quality characteristics of meat products, to reduce the amount of phosphate used in meat processing .

Plant fiber is a kind of dietary fiber extracted from natural plants. It is not easy to be digested and absorbed by the human body. It has good water retention, oil retention and gel performance, and will make the product have a rich and smooth taste. And the plant fiber also has the functions of promoting the digestion and absorption of the human body, preventing obesity, lowering blood sugar, preventing cardiovascular disease, and improving the body's immunity. Adding plant fiber to sausage products can enrich the nutrients in the sausage, improve its nutritional value, and more Beneficial to human health. With the improvement of people's health awareness, it has become a trend to add various plant fibers to meat products. At present, there have been many studies on adding plant fiber to meat products, and some studies have added citrus fiber to meat products to replace fat, but the taste is slightly worse than that of sausages with added fat; the effects of fat replacement and phosphate replacement on citrus fiber The treatment is the same. There are also related studies on adding celery powder to meat products to replace nitrates, but there are few related products on the market, and further research is needed in order to develop new products.

Contents of the invention

The object of the present invention is to provide a high-fiber sausage and a processing method thereof, which can make up for the shortage of dietary fiber, vitamins and minerals in traditional sausages by adjusting the formula and processing technology.

In order to achieve the above object, the present invention provides a high-fiber sausage product, the raw materials of which include: lean pork, pig backfat, plant fiber, and sweet potato powder;

The plant fiber is made from citrus peel, apple peel or bagasse.

The present invention also provides a processing method for the above-mentioned high-fiber sausage product, the specific steps are:

S1. Preparation of raw and auxiliary materials: Trim fresh pork lean meat and backfat, remove visible sarcolemma and fat from pig lean meat, remove visible blood spots from pig backfat, and obtain lean pork and backfat raw materials; soak casings;

S2. Raw material pretreatment: put the pork lean meat and backfat raw materials obtained in step 1 into 4°C for cooling, then grind them with 8mm orifice plate of a meat grinder, and control the temperature of the whole grinding process below 10°C ; To prevent adverse effects of temperature rise on meat quality.

S3. Cutting and mixing: In order to fully emulsify the minced meat during the chopping process, to better combine the plant fiber with the minced meat, and to obtain sausages with better taste and quality, a unique three-step chopping method-first Chop and mix seasonings and lean meat to fully emulsify the lean meat; then add plant fiber and then chop to better combine the plant fiber and minced meat; finally add backfat to fully chop and mix to make all ingredients Mix evenly, so that the sausage has certain advantages in terms of water holding capacity and texture, and the taste is also improved.

S31: Weigh the ground pork lean meat, add 30-40g salt, 10-20g glucose, 2-5g compound phosphate, 15-20g coriander, 10-20g black pepper, and cardamom powder for every 1000-1200g lean pork meat 20-35g, chili powder 10-20g, ginger 1-3g, chop and mix in a vacuum chopping machine for 1-5min, the vacuum degree is controlled at 33.3-46.6kPa;

Add ice-water mixture to the raw materials to control the central temperature of the raw materials to be kept below 12°C during the whole chopping process;

In the preferred mode, add 350-500g of ice-water mixture for every 1000-1200g of lean pork meat;

S32: Add 35-60g of plant fiber and 35-40g of sweet potato powder to the minced meat after the first step of chopping and mixing for 30s-1min, and adjust the pH of the minced meat to 6 by adding sweet potato flour;

Adding sweet potato powder can improve the substitution effect of plant fiber, improve the texture and taste of sausage, and the effect of plant fiber is better under conditions close to neutral. Since different plant fibers have different effects of replacing phosphate, the amount of plant fiber added can be determined according to the texture and mouthfeel of the final sausage.

The plant fibers are prepared from citrus peels, apple peels or bagasse after squeezing juice, and the citrus peels, apple peels or bagasse after squeezing juice are all by-products of factory processing purchased on the market.

In a preferred mode, the preparation method of the plant fiber is as follows: first crush citrus peels, apple peels or bagasse, heat at 90°C for 5 minutes to inactivate enzymes, then decolorize with 95% alcohol, and then dry in a 60°C oven to obtain a semi-finished product , add water and grind, then centrifuge at 4500r/min for 15min to obtain a precipitate, take the precipitate and wash it with 95% alcohol and ether, dry it at 60°C, and crush the dried product through an 80-mesh sieve to obtain the plant fiber.

The sweet potato powder is prepared by washing the sweet potatoes purchased on the market, heating, steaming and crushing, putting them into a freeze dryer to freeze-dry them, and then pulverizing them with a pulverizer to obtain sweet potato powder, which can be obtained after filtering through an 80-mesh sieve. Add sweet potato flour to sausage stuffing, pH range 6-7.

S33: add pig back fat and mix for 1-5 minutes, add 600-800 g of pig back fat for every 1000-1200 g of lean pork meat and mix evenly to obtain sausage stuffing;

The temperature of the whole chopping process is controlled below 12°C;

S4. Sausage enema: Fill the sausage stuffing into the treated protein casing with a sausage filling machine. The diameter of the selected casing is 20-30mm; compact and tighten to avoid gaps in the casing as much as possible;

S5. Ligating: Ligating the poured sausages, the length of each sausage is controlled at 8-15cm;

S6. Cooking: steam the prepared sausage in water at 80-100°C for 20-30min;

S7. Cooling and packaging: cooling the cured sausage to room temperature, and then vacuum packaging to obtain the finished sausage.

Existing sausages mainly add compound phosphate as a water-retaining agent. Excessive intake will lead to an imbalance of calcium and phosphorus in the body, causing a series of diseases and threatening human health. Based on this, the present invention has the following advantages compared to traditional sausage production methods:

1. In order to overcome the deficiencies of the existing phosphate replacement technology, the present invention provides plant fiber as a partial phosphate substitute to produce sausage products that are similar in flavor and mouthfeel to full phosphate added sausage products, and are more beneficial to human health Sausage product and method for its preparation. Use plant fiber to replace phosphate to a certain extent, and reduce the calcium and phosphorus imbalance in the body caused by phosphate intake, which poses a threat to human health. In sausage making, adding a single plant fiber to replace part of the phosphate is not ideal in terms of the texture of the sausage, so the present invention uses homemade sweet potato powder and other plant fibers, and the pH range of the sweet potato powder is between 6-7 , by adding sweet potato powder to increase the pH value of the meat, so that the plant fiber can replace the phosphate in sausage to achieve the best effect.

2. Most of the plant fibers are prepared from the by-products of processing, the utilization rate is relatively low, and a certain amount of waste is caused. The present invention utilizes factory processing by-products, such as citrus peels, apple peels, and bagasse after juicing. These three plant fibers are all by-products of the fruit juice production process, and the utilization rate is relatively low. The plant fibers prepared therefrom are added to In sausage products, it replaces 50% of phosphate to a certain extent, greatly improves the utilization rate of plant fibers, and endows processing by-products with a certain value, thereby increasing corporate benefits.

3. Plant fiber has many benefits to the human body, but if it is eaten directly, it will cause strong mechanical stimulation to the mouth, esophagus, etc., and cause inflammation of the oral mucosa. Based on this, the present invention adds plant fiber mill powder to the sausage, which can not only reduce the damage of dry and hard plant fiber to the oral cavity, but also replace phosphate to a certain extent.

In summary, the present invention provides a high-fiber sausage and its processing method. By adjusting the formula and processing technology, the problem of insufficient dietary fiber, vitamins and minerals in traditional sausage can be made up, and the phosphate can also be reduced to a certain extent. The amount of the sausage used makes the obtained fish sausage rich in nutrition, bright in color and unique in flavor. Adding plant fiber in the sausage production process can replace part of the phosphate.

detailed description

In order to make the advantages and objectives of the present invention clearer, the technical solutions of the present invention will be described in detail below in conjunction with specific examples, but the protection scope of the present invention is not limited to the examples.

Example 1

Take citrus fiber as an example:

S1. Preparation of raw and auxiliary materials: Trim fresh pork lean meat and backfat, remove visible sarcolemma and fat from pig lean meat, remove visible blood spots from pig backfat, and obtain lean pork and backfat raw materials; soak casings;

S2. Raw material pretreatment: put the pork lean meat and backfat raw materials obtained in step 1 into 4°C for cooling, then grind them with 8mm orifice plate of a meat grinder, and control the temperature of the whole grinding process below 10°C , in order to prevent temperature rise from adversely affecting meat quality.

S3. Cutting and mixing: In order to fully emulsify the minced meat during the chopping process, so that the citrus fiber can be better combined with the minced meat, and to obtain sausages with better taste and quality, a three-step chopping and mixing method is established-first the seasoning Cut and mix with lean meat to fully emulsify the lean meat; then add citrus fiber and then mix to better combine the citrus fiber and minced meat; finally add back fat to fully mix to make all ingredients evenly mixed, As a result, the sausage has certain advantages in terms of water holding capacity and texture, and the taste is also improved.

S31: Weigh 1000g of minced pork lean meat, add 30g of salt, 10g of glucose, 3g of compound phosphate, 15g of coriander, 20g of black pepper, 30g of cardamom powder, 10g of chili powder, and 1g of ginger, chop and mix in a vacuum chopping machine For 2 minutes, the vacuum degree is controlled at 33.3-46.6kPa, and the temperature during the chopping process is controlled by adding 500g of ice-water mixture, so that the temperature at each stage is below 12°C.

S32: Add 60g of citrus fiber and 40g of sweet potato powder to the minced meat after the first step of chopping and mixing for 30smin, adjust the pH of the minced meat to 6 by adding sweet potato powder, and improve the texture and taste of the sausage. Therefore, the amount of plant fiber added can be added according to the nature of the fiber. Judgment is based on the texture and taste of the final sausage.

The production process of citrus fiber is as follows: first crush the remaining citrus peel and inner flesh after squeezing the juice, heat it with 90°C water for 5 minutes to inactivate the enzyme, then decolorize it with 95% alcohol and put it in a 60°C oven to dry to obtain a semi-finished product, pour the semi-finished product Add a small amount of water into the mortar for grinding, then centrifuge at 4500r/min for 15 minutes to obtain the precipitate, wash it with 95% alcohol and ether successively, then put it in a 60°C oven to dry, and finally use a pulverizer to crush the citrus fiber to obtain citrus fiber The finished product is filtered through an 80-mesh sieve and can be added to the citrus fiber in sausage stuffing.

S33: Add 600 g of pork back fat and chop and mix for 2 minutes, and mix all ingredients evenly to obtain sausage stuffing. The whole chopping process control temperature is lower than 12 ℃.

S4. Sausage enema: Use a sausage enema machine to pour sausage stuffing into the processed protein casing. The diameter of the selected casing is 30mm, compact and tighten to avoid gaps in the casing as much as possible.

S5. Ligating: Ligating the poured sausages, and controlling the length of each sausage to 10 cm.

S6. Cooking: steam the prepared sausage in water at 80° C. for 30 minutes.

S7. Cooling and packaging: cooling the cured sausage to room temperature, and then vacuum packaging to obtain the finished sausage.

It was determined that the resulting sausage containing citrus fiber and sweet potato powder could maintain a similar texture and mouthfeel to high-phosphate sausages while replacing 50% of the phosphate. There is also a certain improvement in the nutritional content, while increasing the content of dietary fiber.

The above is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Anyone familiar with the technical field within the technical scope disclosed in the present invention, according to the technical solution of the present invention Any equivalent replacement or change of the inventive concepts thereof shall fall within the protection scope of the present invention.

Claims (4)

1. A kind of high-fiber sausage product, raw material comprises: lean pork, pig back fat, it is characterized in that, raw material also comprises plant fiber, sweet potato powder; The plant fiber is made from citrus peel, apple peel or bagasse. 2. the processing method of the described high-fiber sausage product of claim 1, is characterized in that, concrete steps are: S1. Preparation of raw and auxiliary materials: Trim fresh pork lean meat and backfat, remove visible sarcolemma and fat from pig lean meat, remove visible blood spots from pig backfat, and obtain lean pork and backfat raw materials; soak casings; S2. Raw material pretreatment: put the pork lean meat and backfat raw materials obtained in step S1 into cooling at 4°C, and then grind them with 8mm orifice plates of a meat grinder, and control the temperature of the whole grinding process below 10°C ; S3. Cutting and mixing: during the cutting and mixing process, add ice-water mixture to the raw materials to control the central temperature of the raw materials to be kept below 12°C; S31: Weigh the ground pork lean meat, add 30-40g salt, 10-20g glucose, 2-5g compound phosphate, 15-20g coriander, 10-20g black pepper, and cardamom powder for every 1000-1200g lean pork meat 20-35g, chili powder 10-20g, ginger 1-3g, chop and mix in a vacuum chopping machine for 1-5min, the vacuum degree is controlled at 33.3-46.6kPa; S32: Add 35-60g of plant fiber and 35-40g of sweet potato powder to the minced meat after the first step of chopping and mixing for 30s-1min, and adjust the pH of the minced meat to 6 by adding sweet potato flour; The plant fiber is made from citrus peel, apple peel or bagasse. S33: add pig back fat and mix for 1-5 minutes, add 600-800 g of pig back fat for every 1000-1200 g of lean pork meat and mix evenly to obtain sausage stuffing; S4. Sausage enema: use a sausage enema machine to pour the sausage stuffing into the processed protein casing, and the diameter of the selected casing is 20-30mm; S5. Ligating: Ligating the poured sausages, the length of each sausage is controlled at 8-15cm; S6. Cooking: steam the prepared sausage in water at 80-100°C for 20-30min; S7. Cooling and packaging: cooling the cured sausage to room temperature, and then vacuum packaging to obtain a high-fiber sausage. 3. The processing method of high-fiber sausage products according to claim 2, characterized in that, in step S3, 350-500 g of ice-water mixture is added for every 1000-1200 g of lean pork meat. 4. The processing method of high-fiber sausage products according to claim 2, characterized in that, the preparation method of the plant fiber in step S32 is as follows: firstly crush citrus peels, apple peels or bagasse, and heat them with water at 90°C Inactivate the enzyme for 5 minutes, then decolorize with 95% alcohol, put it into a 60°C oven to dry to obtain a semi-finished product, add water to grind, then centrifuge at 4500r/min for 15 minutes to obtain a precipitate, take the precipitate and wash it with 95% alcohol and ether, 60 ℃ drying, and the dried product was crushed through an 80-mesh sieve to obtain plant fibers.