阅读说明：本技术 一种重组调理可食动物脑花及其制备方法 (Recombinant conditioning edible animal brain flower and preparation method thereof ) 是由 张建国 张瑞 宋江涛 赵煜炜 董建光 迟巧稚 于爱洁 于 2021-07-26 设计创作，主要内容包括：本发明公开一种重组调理可食动物脑花及其制备方法,属于食品加工技术领域。本发明所述的方法是在零碎动物脑中加入一种新型的食用乳化凝胶,通过斩拌对零碎动物脑进行重组,在保证营养、口感与原脑无异的前提下,不但减少资源的浪费,而且克服了原脑易散不耐煮的缺点。(The invention discloses a recombined and conditioned edible animal brain flower and a preparation method thereof, belonging to the technical field of food processing. The method of the invention adds a novel edible emulsified gel into the animal brains, and recombines the animal brains by chopping and mixing, thereby not only reducing the waste of resources, but also overcoming the defect that the original brains are easy to scatter and not durable to boil under the premise of ensuring the nutrition and the taste not to be different from the original brains.)

1. A preparation method of edible emulsified gel is characterized by comprising the following steps:

(1) mincing pig backfat by adopting a pore plate with the pore diameter of 3mm to obtain a prepared material;

(2) chopping and mixing ice water and the prepared materials for 3-5 min at 4-8 ℃ at 2800-3200 r/min, adding the compound edible colloid powder after chopping and mixing are fine, and continuously chopping and mixing to obtain the edible emulsified gel.

2. The preparation method of claim 1, wherein the addition amount of the ice water is 650-800 g, the addition amount of the prepared material is 100-300 g, and the addition amount of the compound edible colloid powder is 50-100 g per kilogram of the edible emulsified gel.

3. The preparation method according to claim 2, wherein the compound edible colloid powder comprises, by mass, 0-50% of konjac glucomannan, 0-40% of sodium alginate, and 30-70% of methyl cellulose.

4. An edible emulsified gel prepared by the method of claims 1-3.

5. Use of the edible emulsified gel of claim 4 in the preparation of recombinant conditioned edible animal brain flowers.

6. The edible animal brain of claim 5 being one of pig brain, sheep brain, and bovine brain.

7. A preparation method of recombined and conditioned edible animal brain flowers is characterized by comprising the following steps:

(1) treating edible animal brain, removing meninges and great vessel, and cleaning;

(2) chopping and mixing the processed edible animal brains and the edible emulsified gel, and obtaining the recombined and conditioned edible animal brains after uniform and fine chopping and mixing.

8. The method of claim 7, wherein in the step (2), the chopping is performed by a chopper mixer, the chopping time is 3 to 5min, the temperature is controlled to be 4 to 8 ℃, and the rotation speed of the chopper mixer is controlled to be 2800 to 3200 r/min.

9. The preparation method of claim 7, wherein the chopping mass ratio of the edible animal brain to the edible emulsified gel is 4: 6-8: 2.

10. The recombinant conditioned edible animal brain flower prepared by the preparation method of any one of claims 7-9.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a recombinant conditioned edible animal brain flower and a preparation method thereof.

Background

The edible animal brain flower contains higher content of calcium, phosphorus and iron than animal meat, and has high content of cholesterol. For example, 100 grams of pig brain contains up to 3100 mg cholesterol. The animal cerebrum flower has effects of invigorating kidney, nourishing brain, nourishing skin, and moistening skin, and can be used for treating headache, giddiness, insomnia, rhagadia manus et pedis, carbuncle swelling and bugantia, and is suitable for people with weak constitution, deficiency of qi and blood, dizziness headache, neurasthenia, and migraine.

The animal brain flower has fine meat quality, is fresh, tender and delicious, is rich in protein, has rich phospholipid content, comprises functional components such as lecithin, cephalin, nerve alcohol phospholipid and the like, and is a good phospholipid source.

At present, most of edible cerebra are directly boiled with original cerebra, and are not boiling-resistant and easy to disperse. On the premise of ensuring that the nutrition and the taste are not different from the original brain, the technology and the method for re-processing and recycling the fragmentary encephalon have not been available, and the effect that the fragmentary encephalon can be boiled for a long time in the boiling process can be achieved.

Disclosure of Invention

The invention provides a preparation method of recombined and conditioned edible animal brain flowers, which is characterized in that emulsified gel is added into the animal brain flowers, and the animal brain flowers are recombined by chopping and mixing, so that the waste of resources is reduced, and the defect that the original brain is easy to scatter and is not boiling-resistant is overcome on the premise of ensuring no difference between nutrition and taste.

The technical scheme of the invention is as follows:

a preparation method of edible emulsified gel comprises the following steps:

(1) mincing the back fat to obtain a prepared material;

(2) chopping and mixing ice water and the prepared materials finely, adding the compound edible colloid powder, and continuously chopping and mixing to obtain the edible emulsified gel.

In the preparation method of the edible emulsified gel, the back fat is pig back fat.

In the preparation method of the edible emulsified gel, the back fat is twisted by adopting a pore plate, and the pore diameter of the pore plate is 3 mm.

In the preparation method of the edible emulsified gel, the ice water and the prepared materials are chopped and mixed by a chopper mixer, the chopping time is 3-5 min, the temperature is controlled to be 4-8 ℃, and the rotation speed of the chopper mixer is controlled to be 2800-3200 r/min.

In the preparation method of the edible emulsified gel, the addition amount of ice water in each kilogram of the edible emulsified gel is 650-800 g, the addition amount of the prepared materials in each kilogram of the edible emulsified gel is 100-300 g, and the addition amount of the compound edible colloid powder in each kilogram of the edible emulsified gel is 50-100 g.

In the preparation method of the edible emulsified gel, the compound edible colloid powder comprises 0-50% of konjac glucomannan, 0-40% of sodium alginate and 20-70% of methyl cellulose in percentage by mass.

A novel edible emulsified gel can be prepared by the above method.

The edible emulsified gel prepared by the method can be used for preparing recombined and conditioned edible animal brain flowers.

The edible animal brain flower is one or more of pig brain, sheep brain, and ox brain.

On the basis of the above-mentioned scheme,

the invention provides a preparation method of recombinant conditioned edible animal brain flowers, which comprises the following steps:

(1) treating edible animal brain, removing meninges and great vessel, and cleaning;

(2) chopping and mixing the processed edible animal brains and the edible emulsified gel, and obtaining the recombined and conditioned edible animal brains after uniform and fine chopping and mixing.

In the preparation method of the recombinant conditioned edible animal brain flower, the edible animal brain is fresh edible animal brain or frozen edible animal brain.

When preparing recombined and conditioned edible animal brain flowers by taking frozen edible animal brains as raw materials, the frozen edible animal brains are unfrozen at a low temperature of 3-10 ℃.

In the preparation method of the recombined and conditioned edible animal brains, a chopper mixer is adopted for chopping, the chopping time is 3-5 min, the temperature is controlled to be 4-8 ℃, and the rotation speed of the chopper mixer is controlled to be 2800-3200 r/min.

In the preparation method of the recombined and conditioned edible animal brain, the chopping and mixing ratio of the edible animal brain to the edible emulsified gel is 4: 6-8: 2, and the chopping and mixing ratio is a mass ratio.

After the recombined and conditioned edible animal encephalogram is prepared, the recombined and conditioned edible animal encephalogram can be put into a mold to be molded, quickly frozen, demoulded and packaged according to requirements.

By the technical scheme, the recombined conditioned edible animal brain flower has the characteristics of no difference from the original animal brain in nutrition and taste, and boiling resistance and no scattering.

Specifically, on the basis of the scheme,

the invention provides a preparation method of recombined and conditioned pig brain flowers, which comprises the following steps:

(1) treating pig brain, removing meninges and great vessels, and cleaning;

(2) mincing the back fat to obtain a prepared material;

(3) chopping and mixing ice water and the prepared materials finely, adding the compound edible colloid powder, and continuously chopping and mixing to obtain edible emulsified gel;

(4) chopping and mixing the processed pig brain and the edible emulsified gel, and obtaining the recombined and conditioned pig brain flower after uniform and fine chopping and mixing.

In the preparation method of the recombined and conditioned pig brain flower, the pig brain is fresh pig brain or frozen pig brain.

When the frozen pig brain is used as a raw material to prepare the recombined and conditioned pig brain flower, the frozen pig brain needs to be thawed at a low temperature of 3-10 ℃.

In the preparation method of the recombined and conditioned pig brain flower, the backfat fat is pig backfat fat.

In the preparation method of the recombined and conditioned pig brain flower, the back fat is twisted by adopting the pore plate, and the aperture of the pore plate is 3 mm.

In the preparation method of the recombined and conditioned pig brain flowers, the ice water and the prepared materials are chopped and mixed by the chopping and mixing machine, the chopping and mixing time is 3-5 min, the temperature is controlled to be 4-8 ℃, and the rotating speed of the chopping and mixing machine is controlled to be 2800-3200 r/min.

In the preparation method of the recombined and conditioned pig brain flower, the addition amount of ice water in each kilogram of edible emulsified gel is 650-800 g, the addition amount of the prepared materials in each kilogram of edible emulsified gel is 100-300 g, and the addition amount of the compound edible colloid powder in each kilogram of edible emulsified gel is 50-100 g.

In the preparation method of the recombined and conditioned pig brain flower, the compound edible colloid powder comprises 0-50% of konjac gum, 0-40% of sodium alginate and 20-70% of methyl cellulose in percentage by mass.

In the preparation method of the recombined and conditioned pig brain flowers, the pig brain and the edible emulsified gel are chopped and mixed by a chopper mixer, the chopping time is 3-5 min, the temperature is controlled to be 4-8 ℃, and the rotation speed of the chopper mixer is controlled to be 2800-3200 r/min.

In the preparation method of the recombined and conditioned pig brain flower, the chopping and mixing ratio of the pig brain to the edible emulsified gel is 4: 6-8: 2, and the chopping and mixing ratio is a mass ratio.

After the recombined and conditioned pig brain flowers are prepared, the pig brain flowers can be put into a mold to be molded, quickly frozen, demoulded and packaged according to requirements.

By the technical scheme, the recombined conditioned pig brain flower can be prepared, has no difference with the original pig brain in the aspects of nutrition and taste, and has the characteristics of boiling resistance and no scattering.

The edible colloid is a macromolecular substance which is dissolved in water and can be fully hydrated to form sticky, greasy or jelly liquid under a certain condition, and mainly plays roles in thickening, increasing stability and gelling. The food gum is added into frozen food, can improve viscosity, improve gel property, prevent or inhibit the increase of particle ice crystals, delay the appearance of ice slag, improve mouthfeel, internal structure and appearance state, improve system stability and melt resistance, can also reduce production cost, and has huge market application prospect and actual production value.

The sodium alginate is a natural polysaccharide, has strong hydrophilicity, can be dissolved in cold water and warm water, and forms a very viscous and uniform solution. As an emulsion stabilizer and a thickening agent, sodium alginate specified by China to be used in various foods is a high-viscosity high-molecular compound. It is different from other colloids of starch in that it has a carboxyl group and is a high polyuronic acid formed by glycosidic bonds between aldehyde groups of β -D-mannuronic acid. The formed true solution has the flexibility, uniformity and other excellent characteristics which are difficult to obtain by other similar substances, and has strong protective colloid function and strong emulsifying power to grease.

The konjac glucomannan provided by the invention has various characteristics of hydrophilicity, thickening property, stability, emulsifying property, suspension property, gel property, film forming property and the like, can be used as a food additive, is widely applied to the food industry, can be used as soluble dietary fiber, and can form a protective layer around food, so that digestive enzyme and the food are prevented from acting; can absorb water and swell (80-100 times) in water, can suppress appetite, produce satiety, and reduce food intake; can delay and prevent the absorption of nutrient substances such as cholesterol, monosaccharide and the like, thereby reducing the synthesis of fatty acid in the body; has effects of loosening bowel, relieving constipation, and increasing defecation amount, and has intestinal cleaning effect.

The methyl cellulose of the present invention is a nonionic cellulose ether which is prepared by introducing methyl groups into cellulose by etherification. Methylcellulose has four important functions: thickening, surface activity, film formation and formation of a hot gel (melting on cooling). The methylcellulose solutions are stable over a wide range of pH values (3.0-11.0) and have unique thermal gelling properties, i.e., they form a gel when heated and melt when cooled.

The invention has the beneficial effects that:

the novel edible emulsified gel is obtained by adjusting the proportion of the konjac gum, the sodium alginate and the methyl cellulose in the compound edible colloid powder and the chopping proportion of the ice water and the back fat.

By adding the emulsified gel, the conditioned edible animal brain flower is obtained by recombining the fragmentary animal brain on the premise of ensuring that the taste and nutrition are not different from those of the original animal brain, so that the waste of the fragmentary animal brain is reduced, the product cost is saved, the economic benefit is improved, and the obtained recombined conditioned edible animal brain flower has the characteristics of boiling resistance and non-scattering.

Drawings

FIG. 1 shows a recombinant pig brain flower product before cooking;

fig. 2 shows the finished product of the cooked recombined pig brain flower.

Detailed Description

Terms used in the present invention have generally meanings as commonly understood by one of ordinary skill in the art, unless otherwise specified. The present invention will be described in further detail with reference to the following data in conjunction with specific examples. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.

The reagents and materials of the invention are commercially available, unless otherwise specified. The experimental procedures described in the examples are conventional, unless otherwise specified.

The materials used in the present invention are as follows:

ridge fat: shandong Longdao meat food, Inc.;

methyl cellulose: nanjing Chuangguan food Co., Ltd;

konjac glucomannan: xuzhou fengrui biotechnology limited;

sodium alginate: henan Changteng food additives, Inc.;

pig brain: shandong Longdao meat food, Inc.;

other reagents were analytically pure.

Example 1

Thawing medulla Sus Domestica at 8 deg.C, cleaning with tap water, removing meninges and large blood vessel, and repeatedly washing with distilled water for 3 times; mincing the backfat through a 3mm pore plate to obtain a prepared material; chopping 2.9kg of ice water and 0.4kg of prepared materials, chopping the ice water and the prepared materials at a high speed for 3min by a chopper mixer at a rotation speed of 3000r/min and a temperature of 12 ℃, adding 0.15kg of compound edible colloid powder (0.05 kg of konjac glucomannan, 0.05kg of sodium alginate and 0.05kg of methyl cellulose), continuously chopping the ice water and the prepared materials, keeping the rotation speed of the chopper mixer at 3000r/min, and chopping the ice water and the prepared materials at a high speed for 3min to obtain emulsified gel; weighing 3kg of treated pig brain and 2kg of emulsified gel, chopping at a high speed of 3000r/min for 3min by a chopper mixer, keeping the chopping temperature at 16 ℃, putting into a mold for molding, passing through a freezer, and demolding to obtain the recombined and conditioned pig brain flower.

Example 2

Thawing medulla Sus Domestica at 8 deg.C, cleaning with tap water, removing meninges and large blood vessel, and repeatedly washing with distilled water for 3 times; mincing the backfat through a 3mm pore plate to obtain a prepared material; chopping 4.5kg of ice water and 0.6kg of prepared materials, chopping and mixing at a high speed for 3min by a chopper mixer at a rotation speed of 3000r/min and a temperature of 12 ℃, adding 0.2kg of compound edible colloid powder (konjac glucomannan 0.08kg, sodium alginate 0.08kg and methyl cellulose 0.04kg), continuously chopping and mixing, chopping and mixing at a high speed for 3min by a chopper mixer at a rotation speed of 3000r/min to obtain emulsified gel; weighing 2.5kg of treated pig brain and 2.5kg of emulsified gel, chopping and mixing, wherein the rotation speed of a chopper mixer is kept at 3000r/min, chopping and mixing are carried out for 3min at a high speed, the chopping and mixing temperature is kept at 16 ℃, putting into a mold for molding, passing through a freezer, and demolding to obtain the recombined and conditioned pig brain flower.

Example 3

Thawing medulla Sus Domestica at 8 deg.C, cleaning with tap water, removing meninges and large blood vessel, and repeatedly washing with distilled water for 3 times; mincing the backfat through a 3mm pore plate to obtain a prepared material; chopping 3.7kg of ice water and 0.5kg of prepared materials, chopping the materials at a high speed for 3min by a chopper mixer at a speed of 3000r/min and a temperature of 12 ℃, adding 0.175kg of compound edible colloid powder (konjac glucomannan 0.029kg, sodium alginate 0.058kg and methyl cellulose 0.088kg), continuously chopping the materials, keeping the speed of the chopper mixer at 3000r/min, and chopping the materials at a high speed for 3min to obtain emulsified gel; weighing 3kg of treated pig brain and 2kg of emulsified gel, chopping at a high speed of 3000r/min for 3min by a chopper mixer, keeping the chopping temperature at 16 ℃, putting into a mold for molding, passing through a freezer, and demolding to obtain the recombined and conditioned pig brain flower.

Example 4

Thawing medulla Sus Domestica at 8 deg.C, cleaning with tap water, removing meninges and large blood vessel, and repeatedly washing with distilled water for 3 times; mincing the backfat through a 3mm pore plate to obtain a prepared material; chopping 2.1kg of ice water and 0.3kg of prepared materials, chopping the materials at a high speed for 3min by a chopper mixer at a speed of 3000r/min and a temperature of 12 ℃, adding 0.125kg of compound edible colloid powder (konjac glucomannan 0.025kg, sodium alginate 0.05kg and methyl cellulose 0.05kg), continuously chopping the materials, and chopping the materials at a speed of 3000r/min by the chopper mixer for 3min to obtain emulsified gel; weighing 3.5kg of treated pig brain and 1.5kg of emulsified gel, chopping and mixing, wherein the rotation speed of a chopper mixer is kept at 3000r/min, chopping and mixing are carried out for 3min at a high speed, the chopping and mixing temperature is kept at 16 ℃, putting into a mold for molding, passing through a freezer, and demolding to obtain the recombined and conditioned pig brain flower.

Example 5

Thawing medulla Sus Domestica at 8 deg.C, cleaning with tap water, removing meninges and large blood vessel, and repeatedly washing with distilled water for 3 times; mincing the backfat through a 3mm pore plate to obtain a prepared material; chopping 1.3kg of ice water and 0.2kg of prepared materials, chopping the materials at a high speed for 3min by a chopper mixer at a speed of 3000r/min and a temperature of 12 ℃, adding 0.1kg of compound edible colloid powder (konjac glucomannan 0.04kg, sodium alginate 0.02kg and methyl cellulose 0.04kg), continuously chopping the materials, chopping the materials at a speed of 3000r/min by the chopper mixer for 3min to obtain emulsified gel; weighing 4kg of treated pig brain and 1kg of emulsified gel, chopping at a high speed of 3000r/min for 3min by a chopper mixer, keeping the chopping temperature at 16 ℃, putting into a mold for molding, passing through a freezer, and demolding to obtain the recombined and conditioned pig brain flower.

Comparative example 1

Influence of ingredients of the compounded edible colloid powder on the recombined pig brain flower

Thawing medulla Sus Domestica at 8 deg.C, cleaning with tap water, removing meninges and large blood vessel, and repeatedly washing with distilled water for 3 times; mincing the backfat through a 3mm pore plate to obtain a prepared material; chopping 2.9kg of ice water and 0.4kg of prepared materials, chopping and mixing at a high speed for 3min by a chopper mixer at a rotation speed of 3000r/min and a temperature of 12 ℃, adding 0.15kg of compound edible colloid powder (0.05 kg of xanthan gum, 0.05kg of sodium alginate and 0.05kg of carrageenan), continuously chopping and mixing, chopping and mixing at a high speed for 3min by a chopper mixer at a rotation speed of 3000r/min to obtain emulsified gel; weighing 3kg of treated pig brain and 2kg of emulsified gel, chopping at a high speed of 3000r/min for 3min by a chopper mixer, keeping the chopping temperature at 16 ℃, putting into a mold for molding, passing through a freezer, and demolding to obtain the recombined and conditioned pig brain flower.

Comparative example 2

Effect of the ratio of edible emulsion gel to pig brain on the recombinant pig brain flower

Thawing medulla Sus Domestica at 8 deg.C, cleaning with tap water, removing meninges and large blood vessel, and repeatedly washing with distilled water for 3 times; mincing the backfat through a 3mm pore plate to obtain a prepared material; chopping 2.9kg of ice water and 0.4kg of prepared materials, chopping the ice water and the prepared materials at a high speed for 3min by a chopper mixer at a rotation speed of 3000r/min and a temperature of 12 ℃, adding 0.15kg of compound edible colloid powder (0.05 kg of konjac glucomannan, 0.05kg of sodium alginate and 0.05kg of methyl cellulose), continuously chopping the ice water and the prepared materials, keeping the rotation speed of the chopper mixer at 3000r/min, and chopping the ice water and the prepared materials at a high speed for 3min to obtain emulsified gel; weighing 4.5kg of treated pig brain and 0.5kg of emulsified gel, chopping and mixing, wherein the rotation speed of a chopper mixer is kept at 3000r/min, chopping and mixing are carried out for 3min at a high speed, the chopping and mixing temperature is kept at 16 ℃, putting into a mold for molding, passing through a freezer, and demolding to obtain the recombined and conditioned pig brain flowers.

Recombined and conditioned nutrition, taste and physical and chemical detection of pig brain flowers

The nutrition, taste and physicochemical detection were performed on the recombinant conditioned pig brain flowers prepared in examples 1 to 5, and the detection results are shown in table 1.

TABLE 1

As can be seen from Table 1, the recombinant conditioned pig brain flowers obtained in examples 1 to 5 had no significant difference in taste from the original pig brain.

With the change of the chopping proportion of the pig brain and the emulsified gel, the nutrient substances of the pig brain are slightly changed, but the difference is not obvious, and the possible reason for the difference is the addition of the emulsified gel, so that the original nutrient substances in the pig brain are diluted.

Compared with the original pig brain, the phenomenon that the moisture and the cholesterol in the recombined and conditioned pig brain flowers are increased is probably caused because the ice water and the back fat are added in the chopping and mixing process of the emulsified gel, so that the moisture and the cholesterol content in the prepared recombined and conditioned pig brain flowers are increased.

Cooking experiment of recombined and conditioned pig brain flower

The original pig brain, the recombinant pig brain flowers prepared in examples 1-5 and comparative examples 1-2 were subjected to a cooking experiment, the degree of boiling resistance was measured, and the results are shown in table 2.

TABLE 2

Note: 1-10 is the degree of boiling resistance of the pig brain, the higher the score the more boiling resistant.

As can be seen from Table 2: the boiling-resistant degree of the recombinant pig brain flower prepared by the invention is obviously improved compared with that of the original pig brain.

Fig. 1 and 2 show the recombinant pig brain flower finished product prepared in example 1 before and after cooking, wherein fig. 1 is the shape before cooking, and fig. 2 is the shape after cooking, and as can be seen from fig. 1 and 2, the recombinant pig brain flower prepared by the invention has no loose and shape change before and after cooking, and shows better cooking resistance.

The foregoing is directed to preferred embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention are within the protection scope of the technical solution of the present invention.