CN110692947B - Method for preparing beef sausage by simulating casing coextrusion glue technology - Google Patents

Abstract

The invention discloses a method for preparing beef sausage by simulating a casing co-extrusion glue technology, which comprises the following steps: (1) Dissolving salt, sodium ascorbate, sodium nitrite and calcium salt in water to obtain pickling material; (2) Mincing meat, adding the pickling material prepared in the step (1), and chopping to obtain meat paste; according to the weight percentage, the meat paste contains 12 to 15 percent of water, 1.8 to 2.0 percent of salt, 0.03 to 0.05 percent of sodium ascorbate, 0.013 to 0.015 percent of sodium nitrite, 0.2 percent of calcium salt and the balance of meat; (3) Performing sausage filling on the meat paste prepared in the step (2) to prepare beef sausage raw products; (4) cooking the beef sausage raw product; and (5) cooling and refrigerating the cooked beef intestines. By optimizing the type and the addition amount of the calcium salt, the problem that the color of the central meat becomes dark after the beef sausage is cooked due to improper type and addition amount of the calcium salt is avoided, data support is provided for the production of the beef sausage by the casing co-extrusion glue technology, and the cost is low.

Description

Method for preparing beef sausage by simulating casing co-extrusion rubber technology

technical field

The invention relates to the technical field of food processing, in particular to a method for preparing beef sausages by simulating casing co-extrusion glue technology.

Background technique

Meat color is an important quality characteristic of meat and meat products. It is an important basis for consumers to judge the freshness, safety and hygiene of meat, and it greatly affects consumers' acceptability and desire to buy.

Frankfurt beef sausage is a common Western-style meat product. Traditionally, the casings are generally made of natural casings or collagen casings. Recently, a "casing co-extrusion rubber technology" that utilizes the unique gelation ability of sodium alginate has emerged abroad. The technology utilizes the principle that sodium alginate rapidly reacts to generate calcium alginate in the presence of divalent cations (usually calcium ions), forming a unique gel. Calcium alginate has high viscosity and can form a surface film, which can be used as a casing for sausage products. In industrial production, a high-concentration sodium alginate solution of special specifications is used, sprayed into a 10% calcium chloride solution through an annular spray slot to form a calcium alginate tubular structure, and then softened in a 15% glycerin and 8% calcium acetate solution, Thus, calcium alginate casings can be made to replace traditional animal casings. Since the reaction from sodium alginate to calcium alginate may be reversible, in order to improve the stability of the calcium alginate film, a small amount of calcium salt is also added to the raw minced meat during production. This technology is a continuous enema production system. The sausage has the advantages of good taste, low raw material consumption and low cost. Since the whole process is completed without manual contact and closed loop mirror, the safety of sausage is further improved. Therefore, this technology is an important technological innovation in the sausage processing industry at present.

However, it was found during production that the cut surface of the Frankfurt beef sausage produced by the casing co-extrusion rubber technology tends to appear brownish-gray after pasteurization and cooling. After 24 hours of refrigeration, the meat color has not improved. Although the gray color has improved after a few days, but Still darker than normal. The research found that the reason for the browning of the center of the beef intestine may be related to a small amount of calcium salt added to the minced meat.

Therefore, under this technical condition, it is very important to optimize the type and amount of calcium salt to maintain the meat color of the final product. Since the production of casing co-extrusion technology requires a lot of system equipment and high investment cost, if the existing casing co-extrusion technology is directly used to optimize the type and amount of calcium salt added, it is time-consuming and costly. Therefore, it is necessary to A method of simulating casing co-extrusion technology to optimize the type and amount of calcium salt added.

SUMMARY OF THE INVENTION

Aiming at the above-mentioned prior art, the purpose of the present invention is to provide a method for preparing beef sausage by simulating casing co-extrusion rubber technology. The present invention realizes the optimization of calcium salt type and addition amount by simulating meat mince under the condition of casing co-extrusion rubber technology, provides data support for the production of beef sausage by casing co-extrusion rubber technology, simple and convenient operation, and low cost; at the same time, through calcium salt type and The optimization of the added amount avoids the problem of dark color of the beef sausage caused by inappropriate calcium salt type and added amount.

To achieve the above object, the present invention adopts the following technical solutions:

The first aspect of the present invention provides a method for preparing beef sausage by simulating casing co-extrusion rubber technology, comprising the following steps:

(1) salt, sodium ascorbate, sodium nitrite and calcium salt are added to dissolve in water to obtain a marinade;

(2) Mince the meat and mix it with the marinade prepared in step (1) to obtain minced meat; in percentage by weight, the water in the minced meat is 12-15%, the salt is 1.8-2.0%, and ascorbic acid Sodium is 0.03-0.05%, sodium nitrite is 0.013-0.015%, calcium salt is 0.2%, and the balance is meat;

(3) Enema the minced meat prepared in step (2) to obtain raw beef sausage;

(4) Cooking raw beef sausage;

(5) Cool the cooked beef sausage and store it in cold storage.

Preferably, in step (2), by weight percentage, the water in the minced meat is 14%, the salt is 1.9%, the sodium ascorbate is 0.04%, the sodium nitrite is 0.015%, the calcium chloride is 0.2%, and the balance is meat .

Preferably, in step (2), by weight percentage, the water in the minced meat is 14%, the salt is 1.9%, the sodium ascorbate is 0.04%, the sodium nitrite is 0.015%, the calcium lactate is 0.2%, and the balance is meat.

Preferably, the meat is beef meat.

Preferably, in step (2), the temperature of the minced meat is controlled to be lower than 15° C. during chopping. Specifically, temperature control is achieved by adding ice to the minced meat and controlling the ambient temperature.

Preferably, in step (3), a vacuum sausage enema machine is used for enema.

Preferably, in step (4), the cooking is cooked in a water bath, the temperature of the water bath is 85°C, and the temperature of the center of the intestine is kept at 72°C, and the cooking is completed for 30 minutes.

The second aspect of the present invention provides a beef sausage prepared by the above method.

The third aspect of the present invention provides the application of the above-mentioned method in optimizing the type and amount of calcium salt when preparing beef sausage by casing co-extrusion rubber technology.

Beneficial effects of the present invention:

(1) The present invention optimizes the type and amount of calcium salt by simulating the casing co-extrusion technology, and provides data support for the production of beef sausage by the casing co-extrusion technology. The operation is simple and convenient, and the cost is low;

(2) By the method of the present invention, the type of calcium salt and the amount of addition are optimized to avoid the dark problem of beef sausage meat caused by the inappropriate type of calcium salt and the amount of addition in the casing co-extrusion rubber production, while ensuring the quality of beef sausage quality, and further improved the casing co-extrusion rubber technology.

Description of drawings

Fig. 1 is a schematic diagram of the loss of cooking juice of Frankfurt beef sausage made by Test Example 1 and Comparative Examples 1-3, wherein a-b: different letters indicate that different calcium chloride additions in the same processing stage have a significant difference in the loss of cooking juice (P<0.05 ).

Fig. 2 is a schematic diagram of the loss of cooking juice of the Frankfurt beef sausage made in Test Example 2 and Comparative Example 4-6, where a-d: different letters indicate that different calcium lactate additions in the same processing stage have a significant difference in the loss of cooking juice (P<0.05) ;

Detailed ways

It should be pointed out that the following detailed description is exemplary and intended to provide further explanation to the present application. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

The reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field. Unless otherwise specified, the reagents and materials used in the following examples are all commercially available.

Example 1: Preparation of beef sausage by simulated casing co-extrusion rubber technology

The beef sausage raw materials and weight percentages are: 14% water, 1.9% salt, 0.04% sodium ascorbate, 0.015% sodium nitrite, 0.2% calcium chloride, and the rest is meat; the meat is beef;

The preparation method comprises the following steps: (1) mixing table salt, sodium ascorbate, sodium nitrite and calcium chloride according to the above-mentioned ratio, adding them to water for dissolution, and preparing the marinade;

(2) Mince the meat and mix it with the marinade prepared in step (1), and chop it, and control the temperature of the minced meat during the chopping to be lower than 15° C. to obtain the minced meat;

(3) Enema the minced meat prepared in step (2) to obtain raw beef sausage;

(4) Cook the raw beef sausage. The initial temperature of boiling in a water bath is 85°C, and the temperature of the center of the intestine is 72°C, and then maintained for 30 minutes;

(5) Cool the cooked beef sausage to room temperature, and store it in refrigeration.

Test example 1: same as embodiment 1;

Comparative example 1: calcium chloride consumption is 0.4%, other is identical with embodiment 1;

Comparative example 2: calcium chloride consumption is 0%, other is identical with embodiment 1;

Comparative example 3: calcium chloride consumption is 0.7%, other is identical with embodiment 1;

For the Frankfurt beef sausage made according to Test Example 1 and Comparative Example 1-3, the meat color index, texture and water retention of the beef sausage were measured after the beef sausage was cooked and during storage, and the meat color index and texture data were analyzed by spss18 The general linear model univariate of .0 is used for two-factor ANOVA. When analyzing the cooking loss data, the LSD method of spss18.0 is used for one-way ANOVA and the data is plotted with sigmaplot10.0 software. The test results are shown in Table 1-3, Fig. 1. Among them, L*, a*, b* represent the hue value, L* is lightness, a* is redness, b* is yellowness, SE is standard error.

Table 1 Effects of different calcium chloride additions on meat color indicators of Frankfurt beef sausage during processing

Different letters in ^ad indicate that different calcium chloride additions in the same processing stage have a significant difference in the value of the meat color scale (P<0.05)

Different letters of ^AE indicate that the difference in meat color index at different processing stages with the same calcium chloride addition amount reaches a significant level (P<0.05)

Raw meat: it is the flesh color of minced raw meat

Table 2 Effects of different calcium chloride additions on the texture of Frankfurt beef sausage

Different letters in ^ad indicate that different calcium chloride additions in the same processing stage have a significant difference in texture (P<0.05)

Different letters in ^AB indicate that the difference in texture at different processing stages with the same calcium chloride addition amount reaches a significant level (P<0.05)

Table 3 Effects of different calcium chloride additions on the sensory score of Frankfurt beef sausage

Different letters in ^ad indicate that different amounts of calcium chloride added at the same processing stage have a significant difference in the sensory evaluation of meat color (P<0.05)

Different letters in ^AB indicate that the difference in sensory evaluation of meat color at different processing stages with the same calcium chloride addition amount reached a significant level (P<0.05)

Analysis of Table 1 shows that the addition of 0.4%-0.7% calcium chloride to beef intestines significantly reduces the a* value of beef intestines, and decreases significantly with the increase of calcium chloride addition (P<0.05); analysis of Table 2 shows that beef Intestinal hardness, chewiness, cohesion and other texture indicators increased significantly with the increase of calcium chloride in beef intestines (P<0.05), adding a certain amount of calcium chloride improved the texture of beef intestines to a certain extent Analysis of Fig. 1 shows that when calcium chloride is added to more than 0.4%, the cooking loss of beef sausage is significantly higher than the other two treatment groups (P<0.05); analysis of table 3 shows that along with the increase of calcium chloride addition, The scoring results of color, flavor and overall acceptability of Frankfurt beef sausage decreased significantly (P<0.05), while the scoring results of texture increased significantly (P<0.05) with the increase of the addition amount. The above analysis shows that the addition of 0.4%-0.7% calcium chloride significantly affects the meat color and texture of beef intestines. When calcium chloride is added to 0.4% or above 0.4%, the cooking loss of beef intestines increases significantly. Therefore, considering the changes in meat color and quality, under the casing co-extrusion technology, the use of 0.2% calcium chloride can maintain the normal meat color and quality of beef sausage.

Example 2: Preparation of beef sausage by simulated sausage casing co-extrusion rubber technology

Adopt the calcium lactate of consumption 0.2% to replace the calcium chloride of consumption 0.2%, other is identical with embodiment 1;

Test example 2: same as embodiment 2;

Comparative example 4: calcium lactate consumption is 0.4%, other is identical with embodiment 2;

Comparative example 5: calcium lactate consumption is 0%, other is identical with embodiment 2;

Comparative example 6: the calcium lactate consumption is 0.7%, and others are identical with embodiment 2;

During the production and storage of beef sausage, the meat color index and cooking loss of beef sausage were measured and sensory evaluation was carried out. When analyzing the meat color index and sensory data, the two-factor ANOVA was carried out through the general linear model of spss18.0. When analyzing the data of cooking loss One-way ANOVA was performed by the LSD method of spss18.0 and the data was plotted by sigmaplot10.0 software. The test results are shown in Table 4-6 and Figure 2.

Table 4 Effects of different amounts of calcium lactate added on meat color indicators of Frankfurt beef sausage during processing

Different letters in ^ad indicate that different calcium lactate additions in the same processing stage have a significant difference in the meat color index value (P<0.05)

Different letters in ^AD indicate that the difference in meat color index at different processing stages with the same calcium lactate addition amount reaches a significant level (P<0.05). Raw meat: the meat color of minced raw meat

Table 5 Effects of different calcium lactate additions on the texture of Frankfurt beef sausage during processing

Different letters in ^ad indicate that different amounts of calcium lactate added at the same processing stage have a significant difference in texture (P<0.05)

Different letters in ^AB mean that the difference in texture at different processing stages with the same calcium lactate addition amount reaches a significant level (P<0.05)

Table 6 Effects of different amounts of calcium lactate added on the sensory score of Frankfurt beef sausage

Different letters in a-b indicate that different amounts of calcium lactate added at the same processing stage have significant differences in sensory scores (P<0.05)

Different letters from A to B indicate that the difference in sensory scores at different processing stages with the same added amount of calcium lactate reached a significant level (P<0.05)

Analysis of Table 4 shows that calcium lactate in beef intestines has no significant effect on the meat color of beef intestines; analysis of Table 5 shows that the texture indicators of beef intestines hardness, glueiness, and chewiness increase significantly with the addition of calcium lactate in beef intestines. (P<0.05). This shows that although the addition of calcium lactate does not reduce the redness value of the product after cooking and during storage, it significantly improves the texture of the product; analysis of Figure 2 shows that when calcium lactate is added to more than 0.2%, the cooking of beef sausage The loss was significantly higher than that of the control group (P<0.05); analysis of Table 6 shows that with the increase of calcium chloride addition, the color score of Frankfurt beef sausage was significantly reduced (P<0.05). The above analysis shows that the addition of 0.2%-0.4% calcium lactate significantly affects the texture and cooking loss of beef intestines. When calcium lactate is added to 0.2%, the cooking loss of beef intestines increases significantly, but it is still in an acceptable range. Inside. Therefore, considering the effects of calcium lactate on the color and quality of beef sausage, under the casing co-extrusion rubber technology, the use of 0.2% calcium lactate will not affect the normal color and quality of beef sausage.

The above descriptions are only preferred embodiments of the present application, and are not intended to limit the present application. For those skilled in the art, there may be various modifications and changes in the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of this application shall be included within the protection scope of this application.

Claims (1)

1. The method of preparing beef sausage by simulating casing co-extrusion rubber technology is used in optimizing the type and amount of calcium salt when preparing beef sausage by casing co-extrusion rubber technology; The method for preparing beef sausage by the simulated casing co-extrusion glue technology may further comprise the steps: (1) salt, sodium ascorbate, sodium nitrite and calcium salt are added to dissolve in water to obtain a marinade; (2) Mince the meat, mix and mix with the marinade prepared in step (1) to obtain minced meat; in percentage by weight, the water in the minced meat is 14%, the salt is 1.9%, and sodium ascorbate is 0.04% %, sodium nitrite is 0.015%, calcium salt is 0.2%, and the balance is meat; (3) Enema the minced meat prepared in step (2) to obtain raw beef sausage; (4) Cooking raw beef sausage; (5) Cool the cooked beef sausage and store it in cold storage; The meat is beef meat; In step (2), the temperature of the minced meat is controlled to be lower than 15° C. during chopping; The cooking temperature is 85°C, and it is maintained for 30 minutes after the central temperature of the intestine reaches 72°C; The calcium salt is calcium chloride or calcium lactate.

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