CN109912698B - Elastic polypeptide for improving elasticity of fish intestines, fish intestines and preparation method of fish intestines - Google Patents
Elastic polypeptide for improving elasticity of fish intestines, fish intestines and preparation method of fish intestines Download PDFInfo
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- CN109912698B CN109912698B CN201811396135.9A CN201811396135A CN109912698B CN 109912698 B CN109912698 B CN 109912698B CN 201811396135 A CN201811396135 A CN 201811396135A CN 109912698 B CN109912698 B CN 109912698B
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- Meat, Egg Or Seafood Products (AREA)
Abstract
An elastic polypeptide for improving the elasticity of fish intestine, fish intestine and its preparing process are disclosed, which features that its amino acid sequence contains VGVAPGAVALGILLGCASLAT and can obviously improve the elasticity of fish intestine. A fish sausage, which comprises meat stuffing and casing, wherein the meat stuffing comprises, by weight, 65-70 parts of fish paste, 3-5 parts of chicken, 3-5 parts of refined fat, 3-5 parts of shelled shrimp, 0.5-1 part of soy protein isolate and 10-15 parts of elastic polypeptide; the sausage casing comprises 50-60 parts of seaweed vulcanized polysaccharide, 30-35 parts of Gramineae extract, 10-25 parts of fish skin collagen, 30-35 parts of elastic polypeptide, and the prepared fish sausage has high proportion of fish meat, strong elasticity, nutrition and health. The sausage casing is prepared by combining the Hechong extract and the elastic polypeptide with collagen, has strong elasticity, is nutritious and healthy, has more popularization significance and simple preparation method.
Description
Technical Field
The invention relates to the field of polypeptides, in particular to an elastic polypeptide for improving the elasticity of fish intestines, a fish intestines and a preparation method thereof.
Background
The raw materials of the fish sausage mainly comprise fish meat, and the meat quality of the fish meat is too loose and tender, so that the prepared fish sausage is easy to loose and the elasticity is insufficient; or the excessive livestock meat is added to increase the elasticity of the fish meat, so that the temporary ratio of the fish meat is reduced, the taste of the fish meat is covered by the livestock meat, and the prepared fish sausage is also the sausage in nature, so that the fish sausage with the fish meat as a main raw material has important significance.
In addition, the fish sausage casing is generally made of animal large intestine, which belongs to the digestive organs of animals, and is easy to accumulate a plurality of harmful substances such as heavy metals, biotoxins and the like, and if the fish sausage casing is not cleaned, the quality of the sausage casing is affected, and the health threat is caused to human bodies. Collagen is used as a casing, and single collagen is used as the casing, so that the popularization is not facilitated.
The gramineae, named as the Nereid verrucosa, belongs to annelid animals, is a multi-hair species, is aquatic animals, is shaped like centipedes, is steamed, is cooled slightly, is baked in a pot, and then emits a peculiar fragrance. The Chinese medicine is the whole body of the Nereid, and has the functions of nourishing spleen and stomach, promoting blood production, promoting diuresis and promoting urination; warming stomach, tonifying qi, and adding little vinegar. The graminaceous insects are made into fish intestines, and no related report and literature exists.
Disclosure of Invention
First, the technical problem to be solved
In order to solve the problems in the prior art, the invention provides an elastic polypeptide for improving the elasticity of fish intestines, the fish intestines and a preparation method thereof, and the prepared fish intestines and the fish meat have high proportion and good elasticity.
(II) technical scheme
In order to achieve the above purpose, the main technical scheme adopted by the invention comprises the following steps:
the invention provides an elastic polypeptide for improving the elasticity of fish intestines, which comprises the amino acid sequence of VGVAPGAVALGILLGCASLAT.
The elastic polypeptide can be applied to the fish intestines, can obviously improve the elasticity of the fish intestines, improve the antioxidant activity and prolong the shelf life of the fish intestines.
The invention provides a fish sausage, which comprises meat stuffing and casing, wherein the meat stuffing comprises, by weight, 65-70 parts of fish paste, 3-5 parts of chicken, 3-5 parts of refined fat, 3-5 parts of shelled shrimp, 0.5-1 part of soybean protein isolate, 10-15 parts of elastic polypeptide, 0.5-1 part of white granulated sugar, 0.5-1 part of edible salt, 0.1-0.8 part of monosodium glutamate, 0.1-0.8 part of glucose, 3-5 parts of edible oil, 0.02-0.08 part of tapioca modified starch, 0.1-0.8 part of composite phosphate and 0.02-0.08 part of glutamine transaminase;
under the action of glutamine transaminase, the elastic polypeptide promotes the fish meat which is loose and difficult to crosslink and form to become the minced meat with high elasticity and tight crosslinking, and the elastic polypeptide can prevent the fish sausage from generating nitrite and improve the safety of the fish sausage; the elastic polypeptide and other fragrant substances are synergistically overlapped to generate the delicate flavor of seafood, so that the addition or the addition amount of food additives (preservative and essence) in other preparation steps of the fish sausage is indirectly reduced, potential safety hazards caused by improper addition of the food additives are prevented, and the addition cost of the food additives is reduced.
The casing comprises, by weight, 50-60 parts of seaweed vulcanized polysaccharide, 30-35 parts of a gramineae extract, 10-25 parts of fish skin collagen, 30-35 parts of an elastic polypeptide, 0.5-2 parts of sodium carboxymethyl cellulose, 1-3 parts of hydroxypropyl distarch phosphate and 0.1-0.3 part of glycerol.
The sausage casing prepared by combining seaweed vulcanized polysaccharide, a graminaceous extract and elastic polypeptide with collagen has better elasticity; the elastic polypeptide can protect fish skin collagen, prevent oxidation of the collagen, and reduce instability of casing elasticity caused by instability of the collagen; wherein, the seaweed vulcanized polysaccharide is combined with the elastic polypeptide, so that the formation of nitrite in meat can be effectively prevented, and the vulcanized seaweed polysaccharide can also enhance the adsorptivity of the casing to nutrient substances, so that the casing can be tightly attached to meat stuffing, thereby improving the taste and the nutritive value of the casing.
The invention provides a preparation method of the fish sausage, which comprises the following steps,
s1: thawing, thawing fish paste, chicken, fat and shelled shrimp at normal temperature for 8-10 hours,
s2: mincing and stirring, and mincing thawed fish paste, chicken, fat and shelled shrimp into paste by using a meat grinder to obtain primary paste;
s3: uniformly stirring the primary pulp in the step S2 with corresponding parts by weight of soybean protein isolate, white granulated sugar, edible salt, monosodium glutamate, glucose, edible oil, tapioca modified starch, composite phosphate, glutamine transaminase and edible essence to obtain mixed pulp;
s4: adding the mixed slurry obtained in the step S3 into elastic polypeptide, placing the elastic polypeptide in an environment of 35-42 ℃, carrying out vacuum rolling for 10-20 min, reducing the center temperature to 0 ℃ within 1min, and uniformly stirring at 0 ℃ to obtain elastic slurry;
s5: shaping, namely shaping the elastic slurry obtained in the step S4 into a casing by a sausage filling machine, steaming for 20-25 min at the steaming temperature of 70-75 ℃ to obtain fish sausage,
s6: cooling fish sausage at normal temperature, placing in quick freezing warehouse at-40-30deg.C, cooling its center temperature from-1deg.C to-5deg.C within 30min, and forming ice crystal with diameter smaller than 100 μm, and cooling to below-18deg.C after 1 hr.
And finally, adding the elastic polypeptide into the mixed slurry, so as to improve the uniformity of mixing the elastic polypeptide with other components. According to the invention, the fish sausage with good elasticity can be prepared through simple preparation steps, and the preparation cost of the fish sausage is reduced.
In a preferred technical scheme of the invention, the seaweed vulcanized polysaccharide is a seaweed polysaccharide decorated by sulfur-containing compounds, wherein the sulfur-containing compounds are cysteine and methionine, and the seaweed polysaccharide is fucose.
In a preferred technical scheme of the invention, the preparation method of the casing comprises the following steps:
step one: mixing grass carp extract 30-35 weight portions, fish skin collagen 10-25 weight portions, elastic polypeptide 30-35 weight portions and water 10-15 weight portions, regulating the temperature to 35-40 deg.c, regulating the pH to 7.3-7.8, maintaining for 18-25 min, adding ethanol 20-30 weight portions, stirring at high speed for 18-25 min, mixing, adding sodium trimetaphosphate 0.1-0.5 weight portion and glycerin 0.1-0.3 weight portion, homogenizing to obtain mixed liquid;
step two: 50-60 parts of seaweed vulcanized polysaccharide, 0.5-2 parts of sodium carboxymethylcellulose, 1-3 parts of hydroxypropyl distarch phosphate and 0.1-0.3 part of glycerol are added into the mixed solution, the temperature is regulated to be between 30 and 36 ℃, the PH is regulated to be between 6.3 and 6.8, and the mixture is stirred for 18-25 minutes to obtain a casing solution;
step three: placing the casing solution into a casing mold, uniformly and continuously spraying the casing solution into the magnesium hydroxide ion solution, heating and shaping for 1-3 min by using 100 ℃ water vapor, and drying for 5-6 hours to obtain a casing precursor;
step four: and (3) soaking the casing precursor in the mixed solution of the seaweed vulcanized polysaccharide and the Hechong extract for 20-30 minutes, and drying for 5-6 hours to obtain the casing.
In a preferred technical scheme of the invention, the preparation method of the Hechorus gramineus extract comprises the following steps,
(1) After cleaning the gramineae stains, washing the gramineae stains with distilled water for 3 to 5 minutes,
(2) Vacuum freeze drying Gramineae, pulverizing, sieving with 60 mesh sieve to obtain Gramineae powder,
(3) Adding 2-4 times of water into the graminaceous powder for dilution, adding acetic acid for regulating pH to 3-5, controlling the temperature to 25-30 ℃ and acidolysis for 24-36 hours to obtain graminaceous hydrolysate,
(4) Heating the prepared Gramineae hydrolysis liquid to 100 ℃, keeping for 15-20 min,
(5) Filtering solid matters in the Gramineae hydrolysis liquid by using 400 meshes to obtain hydrolysis liquid,
(6) Adding glucose 0.5% by weight into the hydrolyzed liquid, and heating at 100deg.C for 30min to obtain Gramineae extract.
In the preferred technical scheme of the invention, in the step (3), the graminium powder is smoked for 5min by 2-5 parts of ozone and then diluted with water.
(III) beneficial effects
The beneficial effects of the invention are as follows:
1. the invention provides an elastic polypeptide which is applied to fish intestines and can obviously improve the elasticity of the fish intestines.
2. According to the fish sausage and the preparation method thereof, the minced meat contains the fish meat with a high proportion, so that the elasticity of the fish sausage made of the fish meat with the high proportion is improved.
3. The sausage casing prepared by combining the graminaceous extract and the elastic polypeptide with the collagen has higher elasticity, elasticity and air permeability, is nutritious and healthy, has more popularization significance and simple preparation method.
4. The invention combines the sulfurated seaweed polysaccharide, the Hechongchongpi extract and the elastic polypeptide with the collagen to play a synergistic effect, and the prepared sausage casing has very tiny pores, strong elasticity, air permeability, nutrition and health, has more popularization significance and simple preparation method. The application of the vulcanized seaweed polysaccharide can effectively prevent the generation of nitrite in meat, enhance the adsorptivity of the casing to nutrient substances, and enable the casing to be tightly attached to the meat stuffing, thereby improving the taste of the sausage.
5. The Hechong extract added in the casing has peculiar fragrance, is cooperated with substances in other ingredients and is prepared by the preparation method of the invention, and the sausage has unique taste, and can be used as a main structure of the casing to increase the stretchability of the main structure.
Detailed Description
The invention is better explained for understanding by the following detailed description of the invention in conjunction with the following detailed description.
Example 1:
the invention provides a technical scheme, and provides an elastic polypeptide for improving the elasticity of fish intestines, wherein the amino acid sequence of the elastic polypeptide comprises VGVAPGAVALGILLGCASLAT.
The above-mentioned elastic polypeptide is synthesized by biotechnology company.
Example 2:
the invention provides another technical scheme, a fish sausage comprises meat stuffing and a casing, wherein the meat stuffing comprises, by weight, 65-70 parts of fish paste, 3-5 parts of chicken, 3-5 parts of refined fat, 3-5 parts of shelled shrimp, 0.5-1 part of soybean protein isolate, 10-15 parts of elastic polypeptide, 0.5-1 part of white granulated sugar, 0.5-1 part of edible salt, 0.1-0.8 part of monosodium glutamate, 0.1-0.8 part of glucose, 3-5 parts of edible oil, 0.02-0.08 part of tapioca modified starch, 0.1-0.8 part of composite phosphate and 0.02-0.08 part of glutamine transaminase;
the elastic polypeptide is preferably the elastic polypeptide in example 1, but is not limited to the elastic polypeptide.
The edible essence can be added with the addition amount of 0.002-0.01 part.
The sausage casing comprises, by weight, 50-60 parts of seaweed vulcanized polysaccharide, 30-35 parts of a gramineae extract, 10-25 parts of fish skin collagen, 30-35 parts of elastic polypeptide, 0.5-2 parts of sodium carboxymethyl cellulose, 1-3 parts of hydroxypropyl distarch phosphate and 0.1-0.3 part of glycerol.
Wherein, the preparation method of the fish sausage comprises the following steps,
s1: thawing, thawing fish paste, chicken, fat and shelled shrimp at normal temperature for 8-10 hours,
s2: mincing and stirring, and mincing thawed fish paste, chicken, fat and shelled shrimp into paste by using a meat grinder to obtain primary paste;
s3: uniformly stirring the primary pulp in the step S2 with corresponding parts by weight of soybean protein isolate, white granulated sugar, edible salt, monosodium glutamate, glucose, edible oil, tapioca modified starch, composite phosphate, glutamine transaminase and edible essence to obtain mixed pulp;
s4: adding the mixed slurry obtained in the step S3 into elastic polypeptide, placing the elastic polypeptide in an environment of 35-42 ℃, carrying out vacuum rolling for 10-20 min, reducing the center temperature to 0 ℃ within 1min, and uniformly stirring at 0 ℃ to obtain elastic slurry;
s5: shaping, namely shaping the elastic slurry obtained in the step S4 into a casing by a sausage filling machine, steaming for 20-25 min at the steaming temperature of 70-75 ℃ to obtain fish sausage,
s6: cooling fish sausage at normal temperature, placing in quick freezing warehouse at-40-30deg.C, cooling its center temperature from-1deg.C to-5deg.C within 30min, and forming ice crystal with diameter smaller than 100 μm, and cooling to below-18deg.C after 1 hr.
The fish sausage is preserved in a quick freezing mode, and the part of the fish sausage, which is too compact and causes the reduction of the air permeability of the fish sausage, particularly the casing, can be selectively damaged through the generation of ice crystals with the diameter smaller than 100 mu m, so that the air permeability of the fish sausage is improved, and the subsequent continuous processing of the fish sausage is facilitated.
Wherein the seaweed vulcanized polysaccharide is a seaweed polysaccharide decorated by sulfur-containing compounds, the sulfur-containing compounds are cysteine and methionine, and the seaweed polysaccharide is fucose.
The seaweed vulcanized polysaccharide is a seaweed polysaccharide decorated by sulfur-containing compounds, wherein the sulfur-containing compounds are cysteine and methionine, and the seaweed polysaccharide is fucose. The preparation method of the seaweed vulcanized polysaccharide comprises the following steps: mixing fucose and EDAC according to a weight ratio of 1:100, and adding distilled water for dissolution to prepare a solution with a fucose concentration of 1.3; uniformly mixing methionine and activated EDAC according to the ratio of 1:1.5, and adding 0.15mol/L hydrochloric acid solution to adjust the pH value of the system to 3.8; after standing for reaction for 1h, regulating the pH of the system to be 5.6 by alkali solution, continuing to react for 2h, placing the product in ethanol solution after the reaction, filtering out liquid, sequentially using 2mmol/L hydrochloric acid solution, 2mmol/L hydrochloric acid solution containing physiological saline, 0.8mmol/L hydrochloric acid solution containing physiological saline, respectively dialyzing for 1.5h, washing by distilled water, and drying to obtain the seaweed vulcanized polysaccharide.
The preparation method of the casing comprises the following steps:
step one: mixing the grass carp extract 30-35 parts, the fish skin collagen 10-25 parts, the elastic polypeptide 30-35 parts and the water 10-15 parts uniformly, regulating the temperature to 35-40 ℃, regulating the PH to 7.3-7.8, keeping for 18-25 minutes, adding 20-30 parts by weight of ethanol, stirring at a high speed for 18-25 minutes, uniformly mixing, adding sodium trimetaphosphate 0.1-0.5 part and glycerol 0.1-0.3 part, and fully and uniformly obtaining a mixed solution;
step two: 50-60 parts of seaweed vulcanized polysaccharide, 0.5-2 parts of sodium carboxymethylcellulose, 1-3 parts of hydroxypropyl distarch phosphate and 0.1-0.3 part of glycerol are added into the mixed solution, the temperature is regulated to be between 30 and 36 ℃, the PH is regulated to be between 6.3 and 6.8, and the mixture is stirred for 18-25 minutes to obtain a casing solution;
step three: placing the casing solution into a casing mold, uniformly and continuously spraying the casing solution into the magnesium hydroxide ion solution, heating and shaping for 1-3 min by using 100 ℃ water vapor, and drying for 5-6 hours to obtain a casing precursor;
step four: and (3) soaking the casing precursor in the mixed solution of the seaweed vulcanized polysaccharide and the Hechong extract for 20-30 minutes, and drying for 5-6 hours to obtain the casing.
Wherein, the preparation method of the Hechorus gramineus extract comprises the following steps,
(1) After cleaning the gramineae stains, washing the gramineae stains with distilled water for 3 to 5 minutes,
(2) Vacuum freeze drying Gramineae, pulverizing, sieving with 60 mesh sieve to obtain Gramineae powder,
(3) Adding 2-4 times of water into the graminaceous powder for dilution, adding acetic acid for regulating pH to 3-5, controlling the temperature to 25-30 ℃ and acidolysis for 24-36 hours to obtain graminaceous hydrolysate,
(4) Heating the prepared Gramineae hydrolysis liquid to 100 ℃, keeping for 15-20 min,
(5) Filtering solid matters in the Gramineae hydrolysis liquid by using 400 meshes to obtain hydrolysis liquid,
(6) Adding glucose 0.5% by weight into the hydrolyzed liquid, and heating at 100deg.C for 30min to obtain Gramineae extract.
In the preferred technical scheme of the invention, in the step (3), the graminium powder is smoked for 5min by 2-5 parts of ozone and then diluted with water.
Example 3:
a fish sausage comprising a meat stuffing and a casing, wherein the meat stuffing comprises, by weight, 65 parts of fish paste, 3 parts of chicken, 3 parts of refined fat, 3 parts of shrimp meat, 0.5 part of soy protein isolate, 10 parts of elastic polypeptide, 0.5 part of white granulated sugar, 0.5 part of edible salt, 0.1 part of monosodium glutamate, 0.1 part of glucose, 3 parts of edible oil, 0.02 part of tapioca modified starch, 0.1 part of composite phosphate and 0.02 part of glutamine transaminase.
The casing comprises, by weight, 50 parts of seaweed vulcanized polysaccharide, 30 parts of a gramineae extract, 10 parts of fish skin collagen, 30 parts of an elastic polypeptide, 0.5 part of sodium carboxymethylcellulose, 1 part of hydroxypropyl distarch phosphate and 0.1 part of glycerin.
Wherein the amino acid sequence of the elastic polypeptide is: VGVAPGAVALGILLGCASLAT.
The above-mentioned fish sausage is prepared by the following steps sequentially carried out,
s1: biosynthesis of elastic polypeptide for later use;
s2: seaweed vulcanized polysaccharide, prepared as in example 2, was ready for use;
s3: the Gramineae extract is prepared according to the following steps sequentially carried out,
(1) After cleaning the gramineae stains, washing the stains with distilled water for 3 minutes,
(2) Vacuum freeze drying Gramineae, pulverizing, sieving with 60 mesh sieve to obtain Gramineae powder,
(3) 2 parts of ozone is used for fumigating the Hechong powder for 5min, water which is 2 times of the Hechong powder in weight is added for dilution, acetic acid is added for regulating pH to 3, the temperature is controlled to be 25 ℃, acidolysis is carried out for 24 hours, thus obtaining Hechong hydrolysate,
(4) Heating the obtained Gramineae hydrolysis liquid to 100deg.C, holding for 15min,
(5) Filtering solid matters in the Gramineae hydrolysis liquid by using 400 meshes to obtain hydrolysis liquid,
(6) Adding glucose 0.5% by weight into the hydrolyzed liquid, and heating at 100deg.C for 30min to obtain Gramineae extract.
S4: the casing is prepared according to the following steps which are sequentially carried out,
step one: mixing the corresponding parts by weight of the graminaceous extract 3, the fishskin collagen, the elastic polypeptide and the water in the formula uniformly, regulating the temperature to 35 ℃, regulating the pH to 7.3, keeping for 18 minutes, adding 20 parts of ethanol, stirring at a high speed for 18 minutes, uniformly mixing, adding 0.1 part of sodium trimetaphosphate and 0.1 part of glycerol, and fully homogenizing to obtain a mixed solution;
step two: adding seaweed vulcanized polysaccharide, sodium carboxymethylcellulose, hydroxypropyl distarch phosphate and glycerol into the mixed solution, regulating the temperature to be 30 ℃, regulating the pH to be 6.3, and stirring for 18 minutes to obtain a casing solution;
step three: placing the casing solution in a casing mold, uniformly and continuously spraying the casing solution into the magnesium hydroxide ion solution, heating and shaping for 1min by using 100 ℃ water vapor, and drying for 5 hours to obtain a casing precursor;
step four: and (3) soaking the casing precursor in the mixed solution of the seaweed vulcanized polysaccharide and the Hechong extract for 20 minutes, and drying for 5 hours to obtain the casing.
S5: the preparation of the meat stuffing,
thawing fish paste, chicken, fat and shelled shrimp at normal temperature for 8 hours, and mincing the thawed fish paste, chicken, fat and shelled shrimp into pulp by using a meat grinder to obtain primary pulp; mixing the raw pulp with the soybean protein isolate, the white granulated sugar, the edible salt, the monosodium glutamate, the glucose, the edible oil, the tapioca modified starch, the composite phosphate, the glutamine transaminase and the edible essence according to the weight parts of the formula, and uniformly stirring to obtain mixed pulp; adding the mixed slurry into the elastic polypeptide with corresponding weight parts, placing in 35 ℃ environment, vacuum rolling for 10min, reducing the center temperature to 0 ℃ within 1min, and uniformly stirring at 0 ℃ to obtain the elastic slurry, namely the meat stuffing.
S5: shaping elastic slurry in sausage casing by a sausage making machine, steaming for 20min at 70deg.C to obtain fish sausage; cooling fish sausage to normal temperature, placing in quick freezing warehouse at-30deg.C, cooling center temperature from-1deg.C to-5deg.C within 30min, and forming ice crystal with diameter smaller than 100 μm, and cooling for 1 hr until center temperature reaches below-18deg.C.
Example 4:
a fish sausage comprising a meat stuffing and a casing, wherein the meat stuffing comprises, by weight, 70 parts of fish paste, 5 parts of chicken, 5 parts of refined fat, 5 parts of shrimp meat, 1 part of soy protein isolate, 15 parts of elastic polypeptide, 1 part of white granulated sugar, 1 part of edible salt, 0.8 part of monosodium glutamate, 0.8 part of glucose, 5 parts of edible oil, 0.08 part of tapioca modified starch, 0.8 part of composite phosphate and 0.08 part of glutamine transaminase.
The casing comprises, by weight, 60 parts of seaweed vulcanized polysaccharide, 35 parts of a gramineae extract, 25 parts of fish skin collagen, 35 parts of an elastic polypeptide, 2 parts of sodium carboxymethylcellulose, 3 parts of hydroxypropyl distarch phosphate and 0.3 part of glycerin.
Wherein the amino acid sequence of the elastic polypeptide is: VGVAPGAVALGILLGCASLAT.
The above-mentioned fish sausage is prepared by the following steps sequentially carried out,
s1: biosynthesis of elastic polypeptide for later use;
s2: seaweed vulcanized polysaccharide, prepared as in example 2, was ready for use;
s3: the Gramineae extract is prepared according to the following steps sequentially carried out,
(1) After cleaning the gramineae stains, washing the stains with distilled water for 5 minutes,
(2) Vacuum freeze drying Gramineae, pulverizing, sieving with 60 mesh sieve to obtain Gramineae powder,
(3) The method comprises fumigating 5 parts of Gramineae powder with ozone for 5min, diluting with 4 times of water, adding acetic acid to adjust pH to 5, controlling temperature to 30deg.C, acidolysis for 36 hr to obtain Gramineae hydrolysate,
(4) Heating the obtained Gramineae hydrolysis liquid to 100deg.C, maintaining for 20min,
(5) Filtering solid matters in the Gramineae hydrolysis liquid by using 400 meshes to obtain hydrolysis liquid,
(6) Adding glucose 0.5% by weight into the hydrolyzed liquid, and heating at 100deg.C for 30min to obtain Gramineae extract.
S4: the casing is prepared according to the following steps which are sequentially carried out,
step one: uniformly mixing the corresponding parts by weight of the fishskin collagen, the elastic polypeptide and the water in the formula, regulating the temperature to be 40 ℃, regulating the pH to be 7.8, keeping the temperature for 25 minutes, adding 30 parts by weight of ethanol, stirring at a high speed for 25 minutes, uniformly mixing, adding the corresponding parts by weight of sodium trimetaphosphate and the glycerol in the formula, and fully homogenizing to obtain a mixed solution;
step two: adding seaweed vulcanized polysaccharide, sodium carboxymethylcellulose, hydroxypropyl distarch phosphate and glycerol into the mixed solution, regulating the temperature to be 36 ℃, regulating the pH to be 6.8, and stirring for 25 minutes to obtain a casing solution;
step three: placing the casing solution in a casing mold, uniformly and continuously spraying the casing solution into the magnesium hydroxide ion solution, heating and shaping for 3min by using 100 ℃ water vapor, and drying for 6 hours to obtain a casing precursor;
step four: and (3) soaking the casing precursor in the mixed solution of the seaweed vulcanized polysaccharide and the Hechong extract for 30 minutes, and drying for 6 hours to obtain the casing.
S5: the preparation of the meat stuffing,
thawing fish paste, chicken, fat and shelled shrimp at normal temperature for 10 hours, and mincing the thawed fish paste, chicken, fat and shelled shrimp into pulp by using a meat grinder to obtain primary pulp; mixing the raw pulp with the soybean protein isolate, the white granulated sugar, the edible salt, the monosodium glutamate, the glucose, the edible oil, the tapioca modified starch, the composite phosphate, the glutamine transaminase and the edible essence according to the weight parts of the formula, and uniformly stirring to obtain mixed pulp; adding the mixed slurry into the elastic polypeptide with corresponding weight parts, placing in a 42 ℃ environment, vacuum rolling for 20min, reducing the center temperature to 0 ℃ within 1min, and uniformly stirring at 0 ℃ to obtain the elastic slurry, namely the meat stuffing.
S5: shaping the elastic slurry in a sausage casing by a sausage making machine, and steaming for 25min at 75deg.C to obtain fish sausage; cooling fish sausage to normal temperature, placing in quick freezing warehouse at-40deg.C, cooling its center temperature from-1deg.C to-5deg.C within 30min, and forming ice crystal with diameter smaller than 100 μm, and cooling to below-18deg.C after 1 hr.
Example 5:
a fish sausage comprising a meat stuffing and a casing, wherein the meat stuffing comprises, by weight, 68 parts of fish paste, 4 parts of chicken, 4 parts of refined fat, 4 parts of shrimp meat, 0.7 part of soy protein isolate, 13 parts of elastic polypeptide, 0.8 part of white granulated sugar, 0.8 part of edible salt, 0.5 part of monosodium glutamate, 0.4 part of glucose, 4 parts of edible oil, 0.05 part of tapioca modified starch, 0.4 part of composite phosphate and 0.03 part of glutamine transaminase.
The casing comprises, by weight, 55 parts of seaweed vulcanized polysaccharide, 32 parts of a gramineae extract, 18 parts of fish skin collagen, 33 parts of an elastic polypeptide, 1.5 parts of sodium carboxymethylcellulose, 2 parts of hydroxypropyl distarch phosphate and 0.2 part of glycerin.
Wherein the amino acid sequence of the elastic polypeptide is: VGVAPGAVALGILLGCASLAT.
The above-mentioned fish sausage is prepared by the following steps sequentially carried out,
s1: biosynthesis of elastic polypeptide for later use;
s2: seaweed vulcanized polysaccharide, prepared as in example 2, was ready for use;
s3: the Gramineae extract is prepared according to the following steps sequentially carried out,
(1) After cleaning the gramineae stains, washing the stains with distilled water for 4 minutes,
(2) Vacuum freeze drying Gramineae, pulverizing, sieving with 60 mesh sieve to obtain Gramineae powder,
(3) The method comprises fumigating the Hechorus olitorius powder with 3.5 parts of ozone for 5min, diluting with 3 times of water, adding acetic acid to adjust pH to 4, controlling temperature to 28deg.C, acidolysis for 30 hr to obtain Hechorus hydrolysis solution,
(4) Heating the obtained Gramineae hydrolysis liquid to 100deg.C, maintaining for 17min,
(5) Filtering solid matters in the Gramineae hydrolysis liquid by using 400 meshes to obtain hydrolysis liquid,
(6) Adding glucose 0.5% by weight into the hydrolyzed liquid, and heating at 100deg.C for 30min to obtain Gramineae extract.
S4: the casing is prepared according to the following steps which are sequentially carried out,
step one: mixing the corresponding parts by weight of the graminaceous extract, the fishskin collagen, the elastic polypeptide and the water in the formula uniformly, regulating the temperature to be between 37 ℃ and the PH to be between 7.5, keeping for 21 minutes, adding 25 parts by weight of ethanol, stirring at a high speed for 21 minutes, uniformly mixing, adding 0.3 part of sodium trimetaphosphate and 0.2 part of glycerol, and fully homogenizing to obtain a mixed solution;
step two: adding seaweed vulcanized polysaccharide, sodium carboxymethylcellulose, hydroxypropyl distarch phosphate and glycerol into the mixed solution, regulating the temperature to 33 ℃, regulating the pH to 6.5, and stirring for 21 minutes to obtain a casing solution;
step three: placing the casing solution in a casing mold, uniformly and continuously spraying the casing solution into the magnesium hydroxide ion solution, heating and shaping for 2min by using 100 ℃ water vapor, and drying for 5.5 hours to obtain a casing precursor;
step four: and (3) soaking the casing precursor in the mixed solution of the seaweed vulcanized polysaccharide and the Gramineae extract for 25 minutes, and drying for 5.5 hours to obtain the casing.
S5: the preparation of the meat stuffing,
thawing fish paste, chicken, fat and shelled shrimp at normal temperature for 9 hours, and mincing the thawed fish paste, chicken, fat and shelled shrimp into pulp by using a meat grinder to obtain primary pulp; mixing the raw pulp with the soybean protein isolate, the white granulated sugar, the edible salt, the monosodium glutamate, the glucose, the edible oil, the tapioca modified starch, the composite phosphate, the glutamine transaminase and the edible essence according to the weight parts of the formula, and uniformly stirring to obtain mixed pulp; adding the mixed slurry into the elastic polypeptide with corresponding weight parts, placing in a 38 ℃ environment, vacuum rolling for 15min, reducing the center temperature to 0 ℃ within 1min, and uniformly stirring at 0 ℃ to obtain the elastic slurry, namely the meat stuffing.
S5: shaping the elastic slurry in a sausage casing by a sausage making machine, and steaming for 23min at 73 ℃ to obtain fish sausage; cooling fish sausage to normal temperature, placing in quick freezing warehouse at-35deg.C, cooling its center temperature from-1deg.C to-5deg.C within 30min, and forming ice crystal with diameter smaller than 100 μm, and cooling to below-18deg.C after 1 hr.
Example 6:
a fish sausage comprising a meat stuffing and a casing, the meat stuffing comprising, by weight, 66 parts of fish paste, 4.5 parts of chicken, 4 parts of fat, 3.5 parts of shrimp meat, 0.9 part of soy protein isolate, 13 parts of elastin, 0.6 part of white granulated sugar, 0.9 part of table salt, 0.4 part of monosodium glutamate, 0.2 part of glucose, 5 parts of edible oil, 0.05 part of tapioca modified starch, 0.2 part of complex phosphate, and 0.07 part of glutamine transaminase.
The casing comprises, by weight, 55 parts of seaweed vulcanized polysaccharide, 31 parts of a gramineae extract, 24 parts of fish skin collagen, 31 parts of an elastic polypeptide, 1.9 parts of sodium carboxymethylcellulose, 1.1 parts of hydroxypropyl distarch phosphate and 0.2 part of glycerol.
Wherein the amino acid sequence of the elastic polypeptide is: VGVAPGAVALGILLGCASLAT.
The above-mentioned fish sausage is prepared by the following steps sequentially carried out,
s1: biosynthesis of elastic polypeptide for later use;
s2: seaweed vulcanized polysaccharide, prepared as in example 2, was ready for use;
s3: the Gramineae extract is prepared according to the following steps sequentially carried out,
(1) After cleaning the gramineae stains, washing with distilled water for 3.5 minutes,
(2) Vacuum freeze drying Gramineae, pulverizing, sieving with 60 mesh sieve to obtain Gramineae powder,
(3) The method comprises fumigating the Hechorus olitorius powder with 4.5 parts of ozone for 5min, diluting with 2 times of water, adding acetic acid to adjust pH to 5, controlling temperature to 26deg.C, acidolysis for 35 hr to obtain Hechorus hydrolysis solution,
(4) Heating the obtained Gramineae hydrolysis liquid to 100deg.C, holding for 6min,
(5) Filtering solid matters in the Gramineae hydrolysis liquid by using 400 meshes to obtain hydrolysis liquid,
(6) Adding glucose 0.5% by weight into the hydrolyzed liquid, and heating at 100deg.C for 30min to obtain Gramineae extract.
S4: the casing is prepared according to the following steps which are sequentially carried out,
step one: uniformly mixing the corresponding weight parts of the fishskin collagen, the elastic polypeptide and the water in the formula, regulating the temperature to be 36 ℃, regulating the pH to be 7.6, keeping for 24 minutes, adding 21 weight parts of ethanol, stirring at a high speed for 22 minutes, uniformly mixing, adding 0.4 part of sodium trimetaphosphate and 0.1 part of glycerol, and fully homogenizing to obtain a mixed solution;
step two: adding seaweed vulcanized polysaccharide, sodium carboxymethylcellulose, hydroxypropyl distarch phosphate and glycerol into the mixed solution, regulating the temperature to 33 ℃, regulating the pH to 6.8, and stirring for 19 minutes to obtain a casing solution;
step three: placing the casing solution in a casing mold, uniformly and continuously spraying the casing solution into the magnesium hydroxide ion solution, heating and shaping for 2min by using 100 ℃ water vapor, and drying for 6 hours to obtain a casing precursor;
step four: and (3) soaking the casing precursor in the mixed solution of the seaweed vulcanized polysaccharide and the Gramineae extract for 21 minutes, and drying for 5.5 hours to obtain the casing.
S5: the preparation of the meat stuffing,
thawing fish paste, chicken, fat and shelled shrimp at normal temperature for 8 hours, and mincing the thawed fish paste, chicken, fat and shelled shrimp into pulp by using a meat grinder to obtain primary pulp; mixing the raw pulp with the soybean protein isolate, the white granulated sugar, the edible salt, the monosodium glutamate, the glucose, the edible oil, the tapioca modified starch, the composite phosphate, the glutamine transaminase and the edible essence according to the weight parts of the formula, and uniformly stirring to obtain mixed pulp; adding the mixed slurry into the elastic polypeptide with corresponding weight parts, placing in a 42 ℃ environment, vacuum rolling for 15min, reducing the center temperature to 0 ℃ within 1min, and uniformly stirring at 0 ℃ to obtain the elastic slurry, namely the meat stuffing.
S5: shaping the elastic slurry in a sausage casing by a sausage making machine, and steaming for 21min at 74 ℃ to obtain fish sausage; cooling fish sausage to normal temperature, placing in quick freezing warehouse at-34 deg.C, cooling its center temperature from-1 deg.C to-5 deg.C within 30min, and forming ice crystal with diameter smaller than 100 μm, and cooling to below-18 deg.C after 1 hr.
Example 7:
a fish sausage comprising a meat stuffing and a casing, wherein the meat stuffing comprises, by weight, 68 parts of fish paste, 3.3 parts of chicken, 4.5 parts of refined fat, 4 parts of shelled shrimps, 0.6 part of soy protein isolate, 14 parts of elastic polypeptide, 0.8 part of white granulated sugar, 0.6 part of edible salt, 0.7 part of monosodium glutamate, 0.6 part of glucose, 3.5 parts of edible oil, 0.07 part of tapioca modified starch, 0.4 part of composite phosphate and 0.03 part of glutamine transaminase.
The casing comprises, by weight, 59 parts of seaweed vulcanized polysaccharide, 32 parts of a gramineae extract, 11 parts of fish skin collagen, 34 parts of an elastic polypeptide, 1.2 parts of sodium carboxymethylcellulose, 1.1 parts of hydroxypropyl distarch phosphate and 0.3 part of glycerol.
Wherein the amino acid sequence of the elastic polypeptide is: VGVAPGAVALGILLGCASLAT.
The above-mentioned fish sausage is prepared by the following steps sequentially carried out,
s1: biosynthesis of elastic polypeptide for later use;
s2: seaweed vulcanized polysaccharide, prepared as in example 2, was ready for use;
s3: the Gramineae extract is prepared according to the following steps sequentially carried out,
(1) After cleaning the gramineae stains, washing the stains with distilled water for 4 minutes,
(2) Vacuum freeze drying Gramineae, pulverizing, sieving with 60 mesh sieve to obtain Gramineae powder,
(3) The method comprises fumigating the Hechorus olitorius powder with 2.2 parts of ozone for 5min, diluting with 4 times of water, adding acetic acid to adjust pH to 4, controlling temperature to 26deg.C, acidolysis for 35 hr to obtain Hechorus hydrolysis solution,
(4) Heating the obtained Gramineae hydrolysis liquid to 100deg.C, maintaining for 17min,
(5) Filtering solid matters in the Gramineae hydrolysis liquid by using 400 meshes to obtain hydrolysis liquid,
(6) Adding glucose 0.5% by weight into the hydrolyzed liquid, and heating at 100deg.C for 30min to obtain Gramineae extract.
S4: the casing is prepared according to the following steps which are sequentially carried out,
step one: mixing the corresponding parts by weight of the graminaceous extract, the fishskin collagen, the elastic polypeptide and the water in the formula uniformly, regulating the temperature to 38 ℃, regulating the pH to 7.7, keeping for 19 minutes, adding 25 parts by weight of ethanol, stirring at a high speed for 24 minutes, uniformly mixing, adding 0.2 part of sodium trimetaphosphate and 0.2 part of glycerol, and fully homogenizing to obtain a mixed solution;
step two: adding seaweed vulcanized polysaccharide, sodium carboxymethylcellulose, hydroxypropyl distarch phosphate and glycerol into the mixed solution, regulating the temperature to 35 ℃, regulating the pH to 6.4, and stirring for 22 minutes to obtain a casing solution;
step three: placing the casing solution in a casing mold, uniformly and continuously spraying the casing solution into the magnesium hydroxide ion solution, heating and shaping for 3min by using 100 ℃ water vapor, and drying for 5 hours to obtain a casing precursor;
step four: and (3) soaking the casing precursor in the mixed solution of the seaweed vulcanized polysaccharide and the Hechong extract for 25 minutes, and drying for 6 hours to obtain the casing.
S5: the preparation of the meat stuffing,
thawing fish paste, chicken, fat and shelled shrimp at normal temperature for 9 hours, and mincing the thawed fish paste, chicken, fat and shelled shrimp into pulp by using a meat grinder to obtain primary pulp; mixing the raw pulp with the soybean protein isolate, the white granulated sugar, the edible salt, the monosodium glutamate, the glucose, the edible oil, the tapioca modified starch, the composite phosphate, the glutamine transaminase and the edible essence according to the weight parts of the formula, and uniformly stirring to obtain mixed pulp; adding the mixed slurry into the elastic polypeptide with corresponding weight parts, placing in a 36 ℃ environment, vacuum rolling for 19min, reducing the center temperature to 0 ℃ within 1min, and uniformly stirring at 0 ℃ to obtain the elastic slurry, namely the meat stuffing.
S5: shaping elastic slurry in sausage casing by a sausage making machine, steaming for 23min at 71 deg.C to obtain fish sausage; cooling fish sausage to normal temperature, placing in quick freezing warehouse at-40deg.C, cooling its center temperature from-1deg.C to-5deg.C within 30min, and forming ice crystal with diameter smaller than 100 μm, and cooling to below-18deg.C after 1 hr.
Example 8:
a fish sausage comprising a meat stuffing and a casing, the meat stuffing comprising, in parts by weight, 69 parts of fish paste, 4 parts of chicken, 3.3 parts of fat, 4.5 parts of shrimp meat, 0.8 part of soy protein isolate, 11 parts of elastin, 0.9 part of white granulated sugar, 0.8 part of table salt, 0.2 part of monosodium glutamate, 0.7 part of glucose, 4 parts of edible oil, 0.03 part of tapioca modified starch, 0.7 part of complex phosphate, and 0.05 part of glutamine transaminase.
The casing comprises, by weight, 51 parts of seaweed vulcanized polysaccharide, 34 parts of a gramineae extract, 18 parts of fish skin collagen, 31 parts of an elastic polypeptide, 1.9 parts of sodium carboxymethylcellulose, 2 parts of hydroxypropyl distarch phosphate and 0.1 part of glycerol.
Wherein the amino acid sequence of the elastic polypeptide is: VGVAPGAVALGILLGCASLAT.
The above-mentioned fish sausage is prepared by the following steps sequentially carried out,
s1: biosynthesis of elastic polypeptide for later use;
s2: seaweed vulcanized polysaccharide, prepared as in example 2, was ready for use;
s3: the Gramineae extract is prepared according to the following steps sequentially carried out,
(1) After cleaning the gramineae stains, washing with distilled water for 4.5 minutes,
(2) Vacuum freeze drying Gramineae, pulverizing, sieving with 60 mesh sieve to obtain Gramineae powder,
(3) The method comprises fumigating the Hechorus olitorius powder with 3.5 parts of ozone for 5min, diluting with 2 times of water, adding acetic acid to adjust pH to 5, controlling temperature to 27deg.C, acidolysis for 25 hr to obtain Hechorus hydrolysis solution,
(4) Heating the obtained Gramineae hydrolysis liquid to 100deg.C, holding for 19min,
(5) Filtering solid matters in the Gramineae hydrolysis liquid by using 400 meshes to obtain hydrolysis liquid,
(6) Adding glucose 0.5% by weight into the hydrolyzed liquid, and heating at 100deg.C for 30min to obtain Gramineae extract.
S4: the casing is prepared according to the following steps which are sequentially carried out,
step one: mixing the corresponding parts by weight of the graminaceous extract, the fishskin collagen, the elastic polypeptide and the water in the formula uniformly, regulating the temperature to 39 ℃, regulating the pH to 7.4, keeping for 21 minutes, adding 29 parts by weight of ethanol, stirring at a high speed for 19 minutes, uniformly mixing, adding 0.3 part of sodium trimetaphosphate and 0.3 part of glycerol, and fully homogenizing to obtain a mixed solution;
step two: adding seaweed vulcanized polysaccharide, sodium carboxymethylcellulose, hydroxypropyl distarch phosphate and glycerol into the mixed solution, regulating the temperature to be 31 ℃, regulating the pH to be 6.5, and stirring for 24 minutes to obtain a casing solution;
step three: placing the casing solution in a casing mold, uniformly and continuously spraying the casing solution into the magnesium hydroxide ion solution, heating and shaping for 1min by using 100 ℃ water vapor, and drying for 5.5 hours to obtain a casing precursor;
step four: and (3) soaking the casing precursor in the mixed solution of the seaweed vulcanized polysaccharide and the Hechong extract for 29 minutes, and drying for 5 hours to obtain the casing.
S5: the preparation of the meat stuffing,
thawing fish paste, chicken, fat and shelled shrimp at normal temperature for 9 hours, and mincing the thawed fish paste, chicken, fat and shelled shrimp into pulp by using a meat grinder to obtain primary pulp; mixing the raw pulp with the soybean protein isolate, the white granulated sugar, the edible salt, the monosodium glutamate, the glucose, the edible oil, the tapioca modified starch, the composite phosphate, the glutamine transaminase and the edible essence according to the weight parts of the formula, and uniformly stirring to obtain mixed pulp; adding the mixed slurry into the elastic polypeptide with corresponding weight parts, placing in a 36 ℃ environment, vacuum rolling for 19min, reducing the center temperature to 0 ℃ within 1min, and uniformly stirring at 0 ℃ to obtain the elastic slurry, namely the meat stuffing.
S5: shaping elastic slurry in sausage casing by a sausage making machine, steaming for 23min at 71 deg.C to obtain fish sausage; cooling fish sausage to normal temperature, placing in quick freezing warehouse at-40deg.C, cooling its center temperature from-1deg.C to-5deg.C within 30min, and forming ice crystal with diameter smaller than 100 μm, and cooling to below-18deg.C after 1 hr.
Experimental data:
experiment 1: casing elasticity measurement
The measuring method comprises the following steps: the prepared sausage samples of examples 3 to 8 were equilibrated with commercially available sausage samples at an ambient temperature of 22℃for about 1 hour, and the elasticity was measured by a physical property analyzer. Wherein the parameters are set as follows: p50 probe, speed before, after test and measurement is 2.0 mm/s, 0.8 mm/s and 0.8 mm/s respectively, data acquisition accompany you filter for 200pps,2 times push down interval time is 5s, load type: automatic, load case: g, the compression ratio is 70%. The specification of the sample is as follows: cylinders of 18mm diameter and 14mm height were measured in 6 replicates for each sample and averaged.
The measurement results are shown in the following table 1:
| examples | Elasticity of | Hardness of |
| Example 3 | 0.789 | 38.67 |
| Example 4 | 0.805 | 38.26 |
| Example 5 | 0.786 | 38.55 |
| Example 6 | 0.811 | 38.66 |
| Example 7 | 0.775 | 38.78 |
| Example 8 | 0.798 | 39.14 |
| Comparative sample | 0.703 | 38.58 |
From the above table, it can be seen that the product manufactured by the present invention has better elasticity and hardness than the commercially available taiwan sausage, wherein the elasticity of the sample of example 6 is due to the samples of the other examples and the hardness is moderate.
Claims (5)
1. An elastic polypeptide for improving the elasticity of fish intestines, which is characterized by comprising the following amino acid sequences: VGVAPGAVALGILLGCASLAT.
2. A fish sausage, characterized in that: the meat stuffing comprises, by weight, 65-70 parts of fish paste, 3-5 parts of chicken, 3-5 parts of refined fat, 3-5 parts of shelled shrimp, 0.5-1 part of soybean protein isolate, 10-15 parts of the elastic polypeptide of claim 1, 0.5-1 part of white granulated sugar, 0.5-1 part of edible salt, 0.1-0.8 part of monosodium glutamate, 0.1-0.8 part of glucose, 3-5 parts of edible oil, 0.02-0.08 part of tapioca modified starch, 0.1-0.8 part of composite phosphate and 0.02-0.08 part of glutamine transaminase;
the casing comprises, by weight, 50-60 parts of seaweed vulcanized polysaccharide, 30-35 parts of a gramineae extract, 10-25 parts of fish skin collagen, 30-35 parts of the elastic polypeptide according to claim 1, 0.5-2 parts of sodium carboxymethyl cellulose, 1-3 parts of hydroxypropyl distarch phosphate and 0.1-0.3 part of glycerol;
the preparation method of the graminaceous insect extract comprises the following steps:
(1) After cleaning the gramineae stains, washing the gramineae stains with distilled water for 3 to 5 minutes,
(2) Vacuum freeze drying Gramineae, pulverizing, sieving with 60 mesh sieve to obtain Gramineae powder,
(3) Adding 2-4 times of water into the graminaceous powder for dilution, adding acetic acid for regulating pH to 3-5, controlling the temperature to 25-30 ℃ and acidolysis for 24-36 hours to obtain graminaceous hydrolysate,
(4) Heating the prepared Gramineae hydrolysis liquid to 100 ℃, keeping for 15-20 min,
(5) Filtering solid matters in the Gramineae hydrolysis liquid by using 400 meshes to obtain hydrolysis liquid,
(6) Adding glucose 0.5% by weight into the hydrolyzed liquid, and heating at 100deg.C for 30min to obtain Gramineae extract.
3. A method of preparing a fish sausage according to claim 2, comprising the steps of:
s1: thawing, namely thawing the fish paste, chicken, fat and shelled shrimp in corresponding parts by weight for 8-10 hours at normal temperature,
s2: mincing and stirring, and mincing thawed fish paste, chicken, fat and shelled shrimp into paste by using a meat grinder to obtain primary paste;
s3: uniformly stirring the primary pulp in the step S2 with corresponding parts by weight of soybean protein isolate, white granulated sugar, edible salt, monosodium glutamate, glucose, edible oil, tapioca modified starch, composite phosphate, glutamine transaminase and edible essence to obtain mixed pulp;
s4: adding the mixed slurry obtained in the step S3 into the elastic polypeptide in the claim 1, placing the mixture in an environment of 35-42 ℃, carrying out vacuum rolling for 10-20 min, reducing the center temperature to 0 ℃ in 1min, and uniformly stirring at 0 ℃ to obtain elastic slurry;
s5: shaping, namely shaping the elastic slurry obtained in the step S4 into a casing by a sausage filling machine, and cooking for 20-25 min at the temperature of 70-75 ℃ to obtain fish sausage;
s6: cooling fish sausage at normal temperature, placing in quick freezing warehouse at-40-30deg.C, cooling its center temperature from-1deg.C to-5deg.C within 30min, and forming ice crystal with diameter smaller than 100 μm, and cooling to below-18deg.C after 1 hr.
4. A fish sausage according to claim 3, wherein: the seaweed vulcanized polysaccharide is a seaweed polysaccharide decorated by sulfur-containing compounds, the sulfur-containing compounds are cysteine and methionine, and the seaweed polysaccharide is fucose.
5. A method of preparing a fish sausage according to claim 3, wherein the method of preparing the casing comprises:
step one: uniformly mixing 30-35 parts of graminaceous extract, 10-25 parts of fish skin collagen, 30-35 parts of elastic polypeptide according to claim 1 and 10-15 parts of water, regulating the temperature to 35-40 ℃, regulating the pH to 7.3-7.8, keeping for 18-25 minutes, adding 20-30 parts of ethanol, stirring at a high speed for 18-25 minutes, uniformly mixing, adding 0.1-0.5 part of sodium trimetaphosphate and 0.1-0.3 part of glycerol, and fully homogenizing to obtain a mixed solution;
step two: 50-60 parts of seaweed vulcanized polysaccharide, 0.5-2 parts of sodium carboxymethylcellulose, 1-3 parts of hydroxypropyl distarch phosphate and 0.1-0.3 part of glycerol are added into the mixed solution, the temperature is regulated to be between 30 and 36 ℃, the PH is regulated to be between 6.3 and 6.8, and the mixture is stirred for 18-25 minutes to obtain a casing solution;
step three: placing the casing solution into a casing mold, uniformly and continuously spraying the casing solution into the magnesium hydroxide ion solution, heating and shaping for 1-3 min by using 100 ℃ water vapor, and drying for 5-6 hours to obtain a casing precursor;
step four: and (3) soaking the casing precursor in the mixed solution of the seaweed vulcanized polysaccharide and the Hechong extract for 20-30 minutes, and drying for 5-6 hours to obtain the casing.
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| CN110192613A (en) * | 2019-07-16 | 2019-09-03 | 廖大哥(沈阳)食品有限公司 | A kind of peeled shrimp body-building intestines of zero addition fat |
| CN112641058A (en) * | 2020-12-23 | 2021-04-13 | 龙谕 | High-collagen fish sausage and preparation method thereof |
| CN114982880A (en) * | 2022-05-18 | 2022-09-02 | 阳江职业技术学院 | Functional protein beverage of gramineous insect and preparation method thereof |
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