CN103478743B - Production method of ultrahigh-pressure low-fat emulsified sausage product - Google Patents

Abstract

The invention discloses a production method of an ultrahigh-pressure low-fat emulsified sausage product. The production method is characterized by comprising the following steps: trimming, mincing, chopping, filling mixture into sausage skin, treating under ultrahigh pressure, cooking and packaging. The lean meat and the fat meat are sliced respectively, the ultrahigh pressure treatment is carried out on the emulsified sausage product, and therefore, the obtained emulsified sausage is good in water-retaining property, the cooking loss is reduced, the economic benefit is increased, and the method is suitable for industrial production. The optimized ultrahigh pressure parameter is adopted in the method, the addition of non-meat components such as starch, colloid, vegetable protein and the like is replaced, the high production rate is ensured, and the original flavor and the mouthfeel of the emulsified sausage are improved.

Description

A kind of production method of ultra-high pressure low-fat emulsified sausage product

technical field

The invention belongs to the technical field of meat food deep processing, and relates to an ultra-high pressure emulsified sausage product and a production process thereof.

Background technique

China's meat food industry is a new type of industry developed after the founding of the People's Republic of China. Since the reform and opening up, China's meat product processing industry has entered a stage of rapid development, which is manifested in two aspects: 1. The total output of meat products has Statistics show that China's per capita poultry meat consumption increased by 6.32% per capita in 2010, and the average annual growth rates of beef, mutton and pork were 4% and 1.6% respectively; Second, the variety is rich, not only traditional Chinese-style meat products (Jinhua ham, Beijing roast duck, etc.), but also the introduction and improvement of Western-style meat products, typical sausages, bacon, Western-style ham, etc.

At the same time, there are also many problems in meat food processing, which can be summarized as three more and three less: more high-temperature meat products, less low-temperature meat products; more primary processing, less intensive processing; more old products, new products few. The "12th Five-Year" development plan of my country's meat industry clearly points out that it is necessary to expand the intensive processing of meat products and accelerate the research and development of low-temperature conditioning meat products. Therefore, the deep processing of meat through new technologies can greatly enrich the product forms of meat products, increase the added value of meat products, promote the healthy development of the livestock and poultry breeding and processing industry, and have great significance for improving the production efficiency of the meat processing industry.

Emulsified sausage refers to a complex dispersion system composed of finely chopped lean meat, fat, water, salt and other additives. It is a minced meat or meat-like product. Common emulsified sausages on the market include Frankfurter sausage , Vienna sausage and Bologna sausage, etc. Emulsified sausage is loved by consumers because of its convenience, quickness, nutrition and deliciousness.

Currently, the commercially available emulsified sausages have the following problems:

1. Due to factors such as improper operation and poor control of production conditions, the water retention is poor, and the juice loss rate is high, resulting in economic losses;

2. High fat content and salt content, poor texture properties;

3. The addition of auxiliary materials such as starch, colloid, and vegetable protein causes the product to pay too much attention to the yield and lose the original flavor and taste of the emulsified sausage;

Therefore, in view of the deficiencies in the current emulsified sausage products, it is an urgent problem to be solved in the food processing industry to develop a new type of emulsified sausage product with better market prospects.

Ultra-high pressure technology (High Pressure Processing, HPP) or high hydrostatic pressure technology (high hydrostatic pressure, HHP) means that food is properly packaged and sealed in a high-pressure container, using a pressure above 100MPa (the commonly used pressure range is 100-1000MPa) in the A new type of non-thermal sterilization technology that is processed at a certain temperature for a certain period of time. High-pressure treatment can destroy non-covalent bonds such as ionic bonds and hydrophobic bonds. It can not only effectively kill microorganisms, but also change the structure of biological macromolecules such as proteins, fats, and enzymes, causing changes in food texture and color. The high-pressure treatment will not affect the covalent bonds, effectively protect heat-sensitive nutritional components such as fat-soluble vitamins, and can better retain the color, aroma and nutritional value of food.

High pressure treatment can loosen myofibrillar structure and increase myofibrillar protein dissolution. Increased solubility will improve the binding ability of water molecules, and thus enhance the water retention of conditioned meat products; in addition, increased solubility is also conducive to the emulsification of oil and the formation of a three-dimensional gel network structure of myofibrillar protein, and enhance the encapsulation of emulsified particles It has the effect of emulsifying the added fat in the intestine. High-pressure treatment can also cause myofibril depolymerization and change the denaturation and aggregation patterns of myofibrillar proteins, which has a similar processing effect to the addition of salt and phosphate, so high-pressure treatment can significantly reduce the addition of salt and fat in emulsified intestines .

Contents of the invention

The purpose of the present invention is to provide a method for producing ultra-high-pressure low-fat emulsified sausage with reduced fat and salt consumption, less fat content, and high yield to address the above-mentioned deficiencies in the existing emulsified sausage.

The technical scheme that the present invention adopts is as follows:

A method for producing an ultra-high pressure low-fat emulsified sausage product, characterized in that the steps are as follows:

(1) Trimming: take lean meat to remove superficial tendon, fascia and fat; fat meat to remove blood spots;

(2) Grinding: Mince the above-mentioned trimmed lean meat and fat meat with a slicer to make raw meat;

(3) Chop and mix: chop and mix the above raw meat, add ice water to control the temperature of each stage during the chopping process, and control the chopping temperature within 12°C;

(4) Enema, made into emulsified sausage semi-finished products:

(5) Ultra-high pressure treatment: Treat the above semi-finished emulsified sausage under ultra-high pressure for more than 2 minutes;

(6) Cooking: After the water temperature reaches 80°C, put the above-mentioned semi-finished emulsified sausage after the ultra-high pressure treatment, and start timing when the center temperature of the semi-finished emulsified sausage rises to 72°C, cook for 15 minutes, cool down, wipe dry, and refrigerate at 4°C;

(7) Packaging.

The chopping process is as follows: first add lean meat and salt, first chop and mix at 1500rpm for 0.5min, then chop and mix at 3000rpm for 1min, continuously add 2/3 ice water during the above chopping process, then stop the machine for 2min, and then add fatty meat Continue chopping and mixing with white pepper powder at 1500rpm for 1min, during which the remaining 1/3 ice water is continuously added, and finally chopping and mixing at 3000rpm for 1-1.5min.

The dosage of components in the chopping process is 1500 parts by weight of lean meat, 480 parts by weight of fat meat with a fat content of 20%, 408 parts by weight of ice water, 24 parts by weight of salt, and 15.6 parts by weight of white pepper powder; 1500 parts by weight, 364 parts by weight of fatty meat with a fat content of 15%, 525 parts by weight of ice water, 24 parts by weight of salt, and 15.6 parts by weight of white pepper.

In the ultra-high pressure treatment process, the temperature in the chamber is 10-12° C., the acting pressure is 150-250 MPa, and the acting time is 2 minutes.

The whole production environment does not exceed 15°C.

The beneficial effects of the present invention have:

1. The emulsified sausage has good water retention, reduces cooking loss, improves economic benefits, and is suitable for industrial production;

2. The amount of fat and salt is reduced, and the fat content is less (the fat content of commercially available emulsified sausage is generally 30%);

3. This process adopts optimized ultra-high pressure parameters to replace the addition of non-meat ingredients such as starch, colloid and vegetable protein, which ensures a high yield of the product and improves the original flavor and taste of the emulsified sausage.

Detailed ways

The present invention will be further described below in conjunction with specific embodiment:

Example 1:

Add 1500g of trimmed pork hind leg lean meat, add 24g of salt, the rotating speed of the chopping machine is 1500rpm, and the chopping time is 0.5min; the adjusting speed is 3000rpm, and the chopping time is 1min. /3 of ice water (the total amount of ice water is 408 grams); stop chopping and let it stand for 2 minutes to facilitate the dissolution of salt-soluble protein; add 480 grams of minced fat (fat content is 20%) and white pepper powder 15.6 grams, the speed of the chopping machine is 1500rpm, the chopping time is 1min, and 1/3 of ice water is continuously added during the chopping process; the whole minced meat system is chopping for 1-1.5min at a speed of 3000rpm. The stirred minced meat is used for sausage enema. Each sausage is about 15cm long and weighs ^{about 60g} . After being packed in amide/polyethylene vacuum packaging bags (4 pieces per bag), they are treated with ultra-high pressure (cavity temperature at about 10°C) at 150MPa for 2 minutes, steamed, and finished.

Example 2:

Add 1500g of trimmed pork hind leg lean meat, add 24g of salt, the rotating speed of the chopping machine is 1500rpm, and the chopping time is 0.5min; the adjusting speed is 3000rpm, and the chopping time is 1min. /3 of ice water (the total amount of ice water is 408 grams); stop chopping and let it stand for 2 minutes to facilitate the dissolution of salt-soluble protein; add 480 grams of minced fat (fat content is 20%) and white pepper powder 15.6 grams, the rotation speed of the chopping machine is 1500rpm, the chopping time is 1min, and 1/3 of ice water is continuously added during the chopping process; the whole minced meat system is chopping for 1-1.5min at a rotation speed of 3000rpm. The stirred minced meat is enema, each sausage is about 15cm long and weighs about 60g, the tightness should be enough to touch the sausage when pressed with two fingers, packaged, treated at 10°C with ultra-high pressure at 170MPa for 2min, steamed, and finished.

Example 3:

Add 1500g of trimmed pork hind leg lean meat, add 24g of salt, the rotating speed of the chopping machine is 1500rpm, and the chopping time is 0.5min; the adjusting speed is 3000rpm, and the chopping time is 1min. /3 of ice water (the total amount of ice water is 408 grams); stop chopping and let it stand for 2 minutes to facilitate the dissolution of salt-soluble protein; add 480 grams of minced fat (fat content is 20%) and white pepper powder 15.6 grams, the rotation speed of the chopping machine is 1500rpm, the chopping time is 1min, and 1/3 of ice water is continuously added during the chopping process; the whole minced meat system is chopping for 1-1.5min at a rotation speed of 3000rpm. The stirred minced meat is enema. Each intestine is about 15cm long and weighs about 60g. The tightness should be enough to touch the sausage when pressed with two fingers. It is packaged and treated at 10°C with ultra-high pressure at 190MPa for 2 minutes, steamed, and finished.

Example 4:

Add 1500g of trimmed pork hind leg lean meat, add 24g of salt, the rotating speed of the chopping machine is 1500rpm, and the chopping time is 0.5min; the adjusting speed is 3000rpm, and the chopping time is 1min. /3 of ice water (the total amount of ice water is 408 grams); stop chopping and let it stand for 2 minutes to facilitate the dissolution of salt-soluble protein; add 480 grams of minced fat (fat content is 20%) and white pepper powder 15.6 grams, the rotation speed of the chopping machine is 1500rpm, the chopping time is 1min, and 1/3 of ice water is continuously added during the chopping process; the whole minced meat system is chopping for 1-1.5min at a rotation speed of 3000rpm. The stirred minced meat is enema. Each intestine is about 15cm long and weighs about 60g. The tightness should be enough to touch the sausage when pressed with two fingers. It is packaged and treated at 10°C with ultra-high pressure at 210MPa for 2 minutes, steamed, and finished.

Example 5:

Add 1500g of trimmed pork hind leg lean meat, add 24g of salt, the rotating speed of the chopping machine is 1500rpm, and the chopping time is 0.5min; the adjusting speed is 3000rpm, and the chopping time is 1min. /3 ice water (the total amount of ice water is 525 grams); stop chopping and let it stand for 2 minutes to facilitate the dissolution of salt-soluble protein; add 364 grams of minced fat (fat content is 15%) and white pepper 15.6 grams, the rotation speed of the chopping machine is 1500rpm, the chopping time is 1min, and 1/3 of ice water is continuously added during the chopping process; the whole minced meat system is chopping for 1-1.5min at a rotation speed of 3000rpm. The stirred minced meat is enema. Each intestine is about 15cm long and weighs about 60g. The tightness should be enough to touch the sausage when pressed with two fingers. It is packaged and treated at 10°C with ultra-high pressure at 250MPa for 2 minutes, steamed, and finished.

It can be seen from Table 1 that the cooking loss of UHP emulsified sausage produced in Examples 1 to 5 is lower than that of the control group without UHP treatment. It can be seen that this process can significantly improve the yield of products by applying UHP treatment, and improve economic benefits.

Table 1 Comparison of cooking loss in different treatment groups

Table 2 Comparison of texture in different treatment groups

Table 3 Comparison of shear work in different treatment groups

Other unexplained parts involved in the present invention are the same as the prior art.

Claims (2)

1. A production method of ultra-high pressure low-fat emulsified sausage product, characterized in that its steps are as follows: (1) Trimming: take lean meat to remove superficial tendon, fascia and fat; fat meat to remove blood spots; (2) Grinding: Mince the above trimmed lean meat and fat meat with a slicer to make raw meat; (3) Chop and mix: chop and mix the above raw meat, add ice water to control the temperature of each stage during the chopping process, and control the chopping temperature within 12°C; The chopping process is as follows: first add lean meat and salt, first chop and mix at 1500rpm for 0.5min, then chop and mix at 3000rpm for 1min, continuously add 2/3 ice water during the above chopping process, then stop the machine for 2min, then add fatty meat and White pepper powder continues to chop and mix for 1min at 1500rpm, during which the remaining 1/3 ice water is continuously added, and finally chop and mix at 3000rpm for 1-1.5min; Parts by weight, 480 parts by weight of fatty meat with a fat content of 20%, 408 parts by weight of ice water, 24 parts by weight of salt, and 15.6 parts by weight of white pepper; or 364 parts by weight of fatty meat with 1500 parts by weight of lean meat and a fat content of 15%. Parts by weight, ice water 525 parts by weight, salt 24 parts by weight, white pepper 15.6 parts by weight; (4) Enema, made into emulsified sausage semi-finished products: (5) Ultra-high pressure treatment: the above-mentioned emulsified sausage semi-finished product is treated under ultra-high pressure. In the ultra-high pressure treatment process, the temperature in the cavity is 10-12°C, the applied pressure is 150-250MPa, and the action time is 2 minutes; (6) Cooking: After the water temperature reaches 80°C, put the above-mentioned semi-finished emulsified sausage after the ultra-high pressure treatment, and start timing when the center temperature of the semi-finished emulsified sausage rises to 72°C, cook for 15 minutes, cool down, wipe dry, and refrigerate at 4°C; (7) Packaging. 2. A method for producing ultra-high pressure emulsified sausage products according to claim 1, characterized in that: the entire production environment does not exceed 15°C.