阅读说明：本技术 一种鲟鱼脆骨风味腊肠及其制作方法 (Sturgeon crispy-bone-flavored sausage and making method thereof ) 是由 赵元晖 冯一农 栾天乐 高瑞昌 白帆 李钰金 仁娇艳 王康 曾名湧 薛长湖 王子 于 2019-11-22 设计创作，主要内容包括：本发明属于腊肠制作技术领域,公开了一种鲟鱼脆骨风味腊肠及其制作方法,鲟鱼脆骨风味腊肠包括：广式腊肠、五香腊肠、川味腊肠三种；制作方法包括：将猪肉,鱼肉切块及漂洗,装盘备用；按比例加入原辅料,搅拌后加入品质改良剂及保水剂,低温腌制；将肉恢复到室温后加入发酵菌种,搅拌后灌装进肠衣,并用针板进行针刺排气；将半成品整齐挂在挂肠杆上发酵,结束后烘干。本发明采用营养更加全面的鱼肉来替代猪肉,以改善常见腊肠营养不均衡,风味单一的现状。鲟鱼脆骨风味腊肠营养均衡,风味醇厚的新型食品,在原有的猪肉腊肠基础上加入鲟鱼,既保留了我国传统的腊味香肠的质地和口感,又具备鲟鱼肉及软骨的独特风味。(The invention belongs to the technical field of sausage production, and discloses sturgeon cartilage-flavor sausage and a production method thereof, wherein the sturgeon cartilage-flavor sausage comprises the following components in parts by weight: guang style sausage, spiced sausage, and Sichuan style sausage; the manufacturing method comprises the following steps: cutting pork and fish meat into pieces, rinsing, and dishing up for later use; adding the raw and auxiliary materials according to the proportion, stirring, adding the quality modifier and the water-retaining agent, and pickling at low temperature; restoring meat to room temperature, adding fermentation strain, stirring, filling into casing, and performing needling with needle plate to exhaust; and hanging the semi-finished product on an intestine hanging rod in order for fermentation, and drying after the fermentation is finished. The invention adopts fish meat with more comprehensive nutrition to replace pork so as to improve the current situations that the common sausage is unbalanced in nutrition and single in flavor. The sturgeon sausage with the crispy bone flavor has balanced nutrition and mellow flavor, and sturgeon is added on the basis of the original pork sausage, so that the texture and the taste of the traditional Chinese cured sausage are kept, and the special flavor of sturgeon meat and cartilage is achieved.)

1. The sturgeon cartilage-flavor sausage is characterized by being one of Cantonese sausage, spiced sausage and Sichuan sausage;

the Cantonese sausage is composed of 30.8% of sturgeon meat, 30.8% of lean pork, 26.4% of fat pork, 5.75% of white sugar, 2.3% of rice wine, 2.0% of low-sodium salt, 1.2% of light soy sauce, 0.75% of pepper powder and 5mL/200g of fish sauce in percentage by mass;

the five-spice sausage is composed of 31.85% of sturgeon meat, 31.85% of lean pork, 27.3% of fat pork, 2.4% of white sugar, 1.8% of rice wine, 1.8% of low-sodium salt, 0.5% of dark soy sauce, 0.3% of pepper powder, 0.9% of ginger juice, 0.8% of thirteen-spices and 0.5% of chicken essence by mass percentage;

the Sichuan-style sausage is composed of 31.85% of sturgeon meat, 31.85% of lean pork, 27.3% of fat pork, 1.0% of white sugar, 2.3% of rice wine, 2.0% of low-sodium salt, 2.2% of chilli powder, 1.0% of paprika powder and 0.5% of monosodium glutamate in percentage by mass.

2. A method for making the sturgeon cartilage-flavored sausage as claimed in claim 1, which comprises the following steps;

firstly, cutting pork and fish meat into pieces, rinsing and dishing for later use;

secondly, adding raw and auxiliary materials according to a proportion, stirring, adding a quality modifier and a water-retaining agent, and pickling at a low temperature;

thirdly, after the meat is recovered to the room temperature, adding fermentation strains, filling the mixture into a casing after stirring, and carrying out needling and exhausting by using a needle plate;

and fourthly, hanging the semi-finished product on an intestine hanging rod in order for fermentation, and drying after the fermentation is finished.

3. The method for making the sturgeon cartilage-flavored sausage according to claim 2, wherein the rinsing water is rinsed 1 time and the salt water is rinsed 1 time.

4. The preparation method of the sturgeon cartilage-flavored sausage according to claim 3, wherein the mass fraction of the salt is 0.25%, and the rinsing time is 1 min.

5. The method for making the sturgeon cartilage-flavored sausage according to claim 2, wherein 0.25% of sodium tripolyphosphate is added in the antifreeze pickling process.

6. The preparation method of the sturgeon cartilage-flavored sausage according to claim 5, characterized in that the sturgeon cartilage-flavored sausage is pickled at a low temperature of 5 ℃ for 24 hours.

7. The method for making the sturgeon cartilage-flavored sausage according to claim 2, wherein the inoculation amount of the fermented strain is 4%.

8. The preparation method of the sturgeon cartilage-flavored sausage according to claim 7, characterized in that the fermentation is carried out for 18h at 42 ℃.

Technical Field

The invention belongs to the technical field of sausage production, and particularly relates to sturgeon cartilage-flavored sausage and a production method thereof.

Background

Sausage products are one of three meat products (sausage, ham and bacon) in the world, and belong to the group of sausage products. The classification methods of the canned products are many, and people are used to call the products produced by the traditional Chinese method as Chinese style sausage (also called sausage). Chinese well-known Chinese style sausage in China includes Guangdong sausage, Wuhan sausage, Chuan sausage, Harbin air-dried sausage and the like. The main processed meat used by the common sausage in the market at present is pork, and when people eat the sausage for a long time, people are inevitably reduced in purchasing sausage products due to single taste. As is well known, a large amount of salt is usually added into common sausages to prolong the shelf life of the products, so that the characteristics of high salt and high fat of sausage products are caused, and the nutrition of the sausages is unbalanced to a certain degree. With the development of society, the human health nutrition science is rapidly developed, and the reasonable collocation and the nutrition balance of daily diet are paid unprecedented attention to all the social circles.

Sturgeon is a freshwater fish with high economic value, is known in the world by sturgeon caviar with high nutritional value, has good quality without bone and meat, and is well loved by consumers. The sturgeon caviar is called black gold, is expensive and is a valuable high-grade food in the world. The sturgeon meat is rich in nutrition, has high-content protein, meets the daily requirement of human on the protein, and contains eight essential amino acids with scores exceeding the adult amino acid requirement mode recommended by WHO. Sturgeon meat contains various fatty acids beneficial to human body, such as saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid, and also contains abundant minerals and vitamins, such as calcium (Ca), magnesium (Mg), zinc (Zn), chromium (Cr) and vitamin B12. In recent years, sturgeon farming industry has developed faster, but sturgeon processing and utilization are still in a lower level. Apart from caviar, other parts of sturgeons are less utilized, especially the development of sturgeon meat products is in the beginning. Therefore, the full development and utilization of the sturgeon are the problems which need to be solved urgently in the sturgeon industry.

In summary, the problems of the prior art are as follows: at present, the selection of sausage products is reduced due to single taste of the sausage and the long-term consumption; a large amount of salt is added to prolong the shelf life of the product, so that the sausage product has the characteristics of high salt and high fat, and unbalanced nutrition of the sausage is caused.

The difficulty in solving the technical problems is to develop a sausage composite meat product which can replace pure pork and has unique flavor and comprehensive nutrition, and to determine the optimal process and the optimal material ratio by optimizing new processes such as rinsing, pickling and fermentation and the like and gel characteristics.

The significance of solving the technical problems is that the technology breaks through the traditional sausage industry production mode mainly based on pork, so that the sausage is rich in content, the consumption interest of people on sausage products is enhanced, and the new wave of fish sausage is raised. Meanwhile, the method fills the gap in the aspect of utilization of sturgeons in China, enables the meat products of the sturgeons to be utilized in a high-value mode, and increases market share.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides sturgeon cartilage flavor sausage and a preparation method thereof.

The invention is realized in such a way that the sturgeon cartilage flavor sausage comprises: one of Guangdong sausage, spiced sausage and Sichuan sausage. The proportion of the flavoring is properly improved according to the proportion of the sausage sold on the market, the compounding proportion of the raw materials of the sturgeon meat and the pork is optimized through preliminary experiments, and sensory evaluation is carried out to obtain a result.

The Cantonese sausage is composed of 30.8% of sturgeon meat (including 15% of sturgeon bone), 30.8% of lean pork, 26.4% of fat pork, 5.75% of white sugar, 2.3% of rice wine, 2.0% of low-sodium salt, 1.2% of light soy sauce, 0.75% of pepper powder and 5mL/200g of fish sauce in percentage by mass.

The spiced sausage is composed of 31.85% of sturgeon meat (including 15% of sturgeon bones), 31.85% of lean pork, 27.3% of fat pork, 2.4% of white sugar, 1.8% of rice wine, 1.8% of low-sodium salt, 0.5% of dark soy sauce, 0.3% of ground pepper, 0.9% of ginger juice, 0.8% of thirteen-spices and 0.5% of chicken essence by mass percentage.

The Sichuan-style sausage is composed of 31.85% of sturgeon meat (including 15% of sturgeon bones), 31.85% of lean pork, 27.3% of fat pork, 1.0% of white sugar, 2.3% of rice wine, 2.0% of low-sodium salt, 2.2% of chilli powder, 1.0% of paprika powder and 0.5% of monosodium glutamate in percentage by mass.

The invention also aims to provide a method for making the sturgeon sausage with the crispy bone flavor, which comprises the following steps;

firstly, cutting pork and fish meat into pieces, rinsing and dishing for later use;

secondly, adding raw and auxiliary materials according to a proportion, stirring, adding a quality modifier and a water-retaining agent, and pickling at a low temperature;

thirdly, after the meat is recovered to the room temperature, adding fermentation strains, filling the mixture into a casing after stirring, and carrying out needling and exhausting by using a needle plate;

and fourthly, hanging the semi-finished product on an intestine hanging rod in order for fermentation, and drying after the fermentation is finished.

Further, the rinsing water was rinsed 1 time, and the brine was rinsed 1 time. Some water-soluble proteins and insoluble substances (lipid, pigment, fishy substances and inorganic ions) in the fish meat can be removed by rinsing, so that the appearance essence of the sturgeon meat product is improved, the nutrition loss rate is reduced, and the structural proportion of the proteins is adjusted.

Further, the mass fraction of the salt was 0.25%, and the rinsing time was 1 min.

Further, 0.25% of sodium tripolyphosphate is added in the antifreeze pickling. The phosphate has the functions of keeping the water holding capacity of meat, enhancing the binding power and the like in the meat products. During the low-temperature pickling process of the meat product, a certain amount of water is lost, so that the meat quality is hard, and some nutritional ingredients such as soluble protein and the like are lost due to water loss. When phosphate is added into meat, the water holding capacity of the meat can be improved, the meat can still keep the water content in the processing process, the loss of the nutrient content of the meat is reduced, and the tenderness of the meat is also preserved.

Further, the pickled vegetables are pickled at a low temperature of 5 ℃ for 24 hours.

Further, the inoculum size of the fermented strain is 4%.

Further, the fermentation was carried out at 42 ℃ for 18 h. The fermentation causes a series of biochemical and physical changes to the raw meat to form a meat product with special flavor, color and texture and a long storage period. The beneficial microorganisms are fermented to cause the denaturation and degradation of protein in the meat, so that the product texture is improved, and the protein absorption rate is also improved; under the combined action of microbial fermentation and endogenous enzymes, a large amount of aromatic substances such as alcohols, acids, heterocyclic compounds, nucleotides and the like are formed, and the unique flavor is given to the product; beneficial microorganisms in the meat can produce metabolites such as lactic acid, lactobacillus and the like, the pH of the meat is reduced, competitive inhibition is formed on pathogenic bacteria and putrefying bacteria, the moisture content of the meat is reduced while fermentation is carried out, and the safety of the product is improved and the shelf life of the product is prolonged.

In conclusion, ① sturgeon meat replaces pig lean meat in a certain proportion, the texture and the taste of the traditional sausage are maintained, the sausage has the characteristics of balanced nutrition and no nitre production, ② sturgeon cartilage is particularly added, the sturgeon cartilage is rich in chondroitin sulfate, the anti-cancer activity is high, the chewing interest of the sausage is enhanced, ③ the newly optimized fish rinsing process is adopted, the water holding capacity (P is less than 0.01) and the binding force of water are remarkably improved, the proportion of fish protein is improved, loss is reduced, most impurities are removed, the whiteness value of the fish is increased, and the appearance quality of the product is improved.

The method comprises the steps of raw material pretreatment, weighing, pickling, inoculation, clysis, needling exhaust, fermentation and drying; the sausage with the special flavor of the sturgeon is prepared by taking sturgeon fish as a main raw material, adding a small amount of pork, adding auxiliary materials such as vegetable protein, salt, potassium chloride, sucrose, glucose and pepper, mixing and fermenting by adopting a compound leavening agent, has the special flavor of the sturgeon, enhances the nutrition of the sausage while ensuring the flavor and taste of the sausage, fills the blank in the aspect of Chinese sturgeon utilization, breaks through the industrial production of the sausage mainly made of pork, and lifts up the new wave of the fish sausage.

The invention adopts fish meat with more comprehensive nutrition to replace pork so as to improve the current situations that the common sausage is unbalanced in nutrition and single in flavor. The sturgeon sausage with the crispy bone flavor is a novel food with unique originality, balanced nutrition and mellow flavor, is improved by applying advanced process technology and nutrition concept, is added with sturgeons on the basis of the original pork sausage, not only keeps the texture and the taste of the traditional sausage with the preserved meat in China, but also has the unique flavor of the fish meat and the cartilage of the sturgeons.

Drawings

Fig. 1 is a flow chart of a making method of sturgeon cartilage-flavored sausage provided by the embodiment of the invention.

FIG. 2 is a schematic diagram showing the composition of proteins before and after rinsing of sturgeon meat according to an embodiment of the present invention.

Fig. 3 is a schematic diagram of analysis of the principal components of the sturgeon sausage provided by the embodiment of the invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Aiming at the problems in the prior art, the invention provides sturgeon bone-crisped flavor sausage and a preparation method thereof, and the invention is described in detail below with reference to the accompanying drawings.

The sturgeon cartilage flavor sausage provided by the embodiment of the invention comprises: guangdong style sausage, spiced sausage and Sichuan style sausage.

The Cantonese sausage is composed of 30.8% of sturgeon meat (including 15% of sturgeon bone), 30.8% of pork (lean), 26.4% of pork (fat), 5.75% of white sugar, 2.3% of rice wine, 2.0% of low-sodium salt, 1.2% of light soy sauce, 0.75% of pepper powder and 5mL/200g of fish sauce in percentage by mass.

The spiced sausage is composed of 31.85% of sturgeon meat (including 15% of sturgeon bone), 31.85% of pork (lean), 27.3% of pork (fat), 2.4% of white sugar, 1.8% of rice wine, 1.8% of low-sodium salt, 0.5% of dark soy sauce, 0.3% of pepper powder, 0.9% of ginger juice, 0.8% of thirteen-spices and chicken essence according to mass percentage.

The Sichuan-style sausage is composed of 31.85% of sturgeon meat (including 15% of sturgeon bone), 31.85% of pork (lean), 27.3% of pork (fat), 1.0% of white sugar, 2.3% of rice wine, 2.0% of low-sodium salt, 2.2% of chilli powder, 1.0% of paprika powder and monosodium glutamate in percentage by mass.

As shown in fig. 1, the method for making the sturgeon cartilage-flavored sausage provided by the embodiment of the invention comprises the following steps;

s101: pretreatment of raw materials: cutting pork and fish meat into pieces, rinsing, and dishing up for later use;

s102: weighing and pickling: adding raw and auxiliary materials according to a certain proportion, fully stirring, adding a quality modifier and a water-retaining agent, and pickling at low temperature;

s103: inoculating bacteria, performing clysis, and performing acupuncture exhaust: after the meat is restored to room temperature, fermentation strains (Angel yeast starter 8 types: maltodextrin, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, lactobacillus reuteri and the like purchased in local markets) are added, the mixture is fully stirred and then filled into sausage casings, and needling is carried out by using a needle plate to discharge air.

S104: fermenting and drying: and hanging the semi-finished product on an intestine hanging rod regularly and uniformly for fermentation, and drying after the fermentation is finished.

In a preferred embodiment of the present invention, the rinsing process is: rinsing with water for 1 time, rinsing with saline water for 1 time, wherein the salt content is 0.25%, and the rinsing time is 1 min.

In a preferred embodiment of the invention, the freeze resistant curing conditions are: adding 0.25% sodium tripolyphosphate, and pickling at 5 deg.C for 24 hr.

In a preferred embodiment of the invention, the fermentation process is: the strain inoculation amount is 4%, and the fermentation is carried out for 18h at the temperature of 42 ℃.

The technical solution of the present invention is further described with reference to the following specific examples.