阅读说明：本技术 一种柔鱼火腿肠及其制备工艺 (Soft fish ham sausage and preparation process thereof ) 是由 石建辉 于 2021-01-08 设计创作，主要内容包括：本发明属于水产品加工技术领域,具体公开了一种柔鱼火腿肠及其制备工艺,所述制备工艺包括以下步骤：步骤1.将柔鱼和鸡胸肉洗净切丁、冰水漂洗,然后加入复合磷酸盐、调料、大豆油、淀粉以及冰水斩拌得肉馅；步骤2.将牛肉洗净切丁,加入亚硝酸盐、复合磷酸盐腌制后定形得牛肉丁；步骤3.将肉馅、牛肉丁和防腐剂混匀灌肠、熟制杀菌得柔鱼火腿肠。本发明通过调节原辅料的配比,制备得到一种风味独特的健康的柔鱼火腿肠。(The invention belongs to the technical field of aquatic product processing, and particularly discloses a soft fish ham sausage and a preparation process thereof, wherein the preparation process comprises the following steps: step 1, cleaning and dicing the soft fish and the chicken breast, rinsing with ice water, adding composite phosphate, seasonings, soybean oil, starch and ice water, and chopping and mixing to obtain meat stuffing; step 2, cleaning and dicing the beef, adding nitrite and composite phosphate, and curing to obtain diced beef; and 3, uniformly mixing the meat stuffing, the diced beef and the preservative, filling, cooking and sterilizing to obtain the soft fish ham sausage. The healthy soft fish ham sausage with unique flavor is prepared by adjusting the proportion of raw materials and auxiliary materials.)

1. A preparation process of a soft fish ham sausage is characterized by comprising the following steps:

step 1, cleaning and dicing the soft fish and the chicken breast, rinsing with ice water, adding composite phosphate, seasonings, soybean oil, starch and ice water, and chopping and mixing to obtain meat stuffing;

step 2, cleaning and dicing the beef, adding nitrite and composite phosphate, and curing to obtain diced beef;

and 3, uniformly mixing the meat stuffing, the diced beef and the preservative, filling, cooking and sterilizing to obtain the soft fish ham sausage.

2. The process according to claim 1, characterized in that: in the step 1, the weight ratio of the soft fish to the chicken breast is 1: 2-3: 1; preferably, the weight ratio of the soft fish to the chicken breast is 1: 2-2: 1; more preferably, the weight ratio of the soft fish to the chicken breast is 1: 1-2: 1; most preferably, the weight ratio of the soft fish to the chicken breast is 1: 1.

3. the production process according to claim 1 or 2, characterized in that: in the step 1, the adding amount of the soybean oil is 1-5% of the total weight of the soft fish and the chicken breast; preferably, the soybean oil is added in an amount of 3% by weight based on the total weight of the soft fish and chicken breast meat.

4. The production process according to any one of claims 1 to 3, characterized in that: in the step 1, the adding amount of the starch is 1-7% of the total weight of the soft fish and the chicken breast meat; preferably, the adding amount of the starch is 3-7% of the total weight of the soft fish and the chicken breast meat; more preferably, the starch is added in an amount of 5% by weight based on the total weight of the soft fish and chicken breast.

5. The production process according to any one of claims 1 to 4, characterized in that: in step 1, the seasonings comprise salt, white sugar, sesame oil and white pepper powder.

6. The process according to claim 5, characterized in that: the adding amount of the salt is 1.5-4% of the total weight of the soft fish and the chicken breast, the adding amount of the white sugar is 0.1-1.0% of the total weight of the soft fish and the chicken breast, the adding amount of the sesame oil is 0.1-1.0% of the total weight of the soft fish and the chicken breast, and the adding amount of the white pepper powder is 0.1-0.3% of the total weight of the soft fish and the chicken breast; preferably, the adding amount of the salt is 2% of the total weight of the soft fish and the chicken breast, the adding amount of the white sugar is 0.5% of the total weight of the soft fish and the chicken breast, the adding amount of the sesame oil is 0.6% of the total weight of the soft fish and the chicken breast, and the adding amount of the white pepper powder is 0.12% of the total weight of the soft fish and the chicken breast.

7. The production process according to any one of claims 1 to 6, characterized in that: in the step 1, the addition amount of the composite phosphate is 2-3% of the total weight of the soft fish and the chicken breast; the adding amount of the ice water in the chopping process is 1/2 of the total weight of the soft fish and the chicken breast.

8. The production process according to any one of claims 1 to 7, characterized in that: in the step 1, the adding amount of the composite phosphate is 0.2-0.5% of the weight of the beef; the addition amount of the nitrite is 0.01 percent of the weight of the beef.

9. The production process according to any one of claims 1 to 8, characterized in that: in the step 3, the adding amount of the diced beef is 4-8% of the total weight of the soft fish and the chicken breast, and the adding amount of the preservative is 0.2-0.5% of the total weight of the soft fish and the chicken breast; preferably, the adding amount of the diced beef is 6-8% of the total weight of the soft fish and the chicken breast meat; more preferably, the diced beef is added in an amount of 8% by weight based on the total weight of the soft fish and chicken breast.

10. The squid ham sausage prepared by the preparation process of any one of claims 1 to 9.

Technical Field

The invention belongs to the technical field of aquatic product processing, and particularly relates to a soft fish ham sausage and a preparation process thereof.

Background

The soft fish, commonly known as squid, is delicious in meat quality, has the advantages of low fat, high protein, rich amino acid and polyunsaturated fatty acid and the like, and has high edible value and low price. According to the records of the traditional Chinese medicine, the soft fish has the effects of tonifying deficiency, moistening skin, nourishing yin and nourishing stomach, has higher medical value and is greatly beneficial to regulating the metabolism of organisms. Is mainly applied to internal medicine and gynecology at present and has considerable curative effect. As a support for the aquatic product processing industry in China, the method is not well accepted due to some recognition misdistricts of consumers, and the industrial development is relatively lagged. At present, shredded fish, dried fish and simple semi-finished products are mainly used in China, and the problems of single product, small production scale and the like exist. Therefore, the development of new products is very significant for promoting the development of the national soft fish industry.

The ham sausage is favored because of the characteristics of fresh and tender taste, convenient carrying, simple eating, long storage period and the like. But the defects of unbalanced nutrition, high fat content and the like become difficult problems to be solved urgently at present. It is desirable to find a superior source of low fat, high protein, nutritionally complete and relatively inexpensive. Foreign ham researchers mainly pay attention to the improvement research of the processing technology and the production of nutritional and healthy ham sausages. Obviously, the production of low-fat ham sausages with nutritional and healthy properties by optimizing the processing technology has become a necessary trend.

Disclosure of Invention

The invention aims to provide a squid ham sausage with unique flavor.

The invention firstly provides a preparation process of a soft fish ham sausage, which comprises the following steps:

step 1, cleaning and dicing the soft fish and the chicken breast, rinsing with ice water, adding composite phosphate, seasonings, soybean oil, starch and ice water, and chopping and mixing to obtain meat stuffing;

step 2, cleaning and dicing the beef, adding nitrite and composite phosphate, and curing to obtain diced beef;

and 3, uniformly mixing the meat stuffing, the diced beef and the preservative, filling, cooking and sterilizing to obtain the soft fish ham sausage.

In the preparation process, in the step 1, the weight ratio of the soft fish to the chicken breast is 1: 2-3: 1; preferably, the weight ratio of the soft fish to the chicken breast is 1: 2-2: 1; more preferably, the weight ratio of the soft fish to the chicken breast is 1: 1-2: 1; most preferably, the weight ratio of the soft fish to the chicken breast is 1: 1.

in the preparation process, in the step 1, the addition amount of the soybean oil is 1-5% of the total weight of the soft fish and the chicken breast meat; preferably, the soybean oil is added in an amount of 3% by weight based on the total weight of the soft fish and chicken breast meat.

In the preparation process, in the step 1, the addition amount of the starch is 1-7% of the total weight of the soft fish and the chicken breast meat; preferably, the adding amount of the starch is 3-7% of the total weight of the soft fish and the chicken breast meat; more preferably, the starch is added in an amount of 5% by weight based on the total weight of the soft fish and chicken breast.

In the preparation process, in the step 1, the seasonings comprise salt, white sugar, sesame oil and white pepper powder.

In the preparation process, the addition amount of the salt is 1.5-4% of the total weight of the soft fish and the chicken breast, the addition amount of the white sugar is 0.1-1.0% of the total weight of the soft fish and the chicken breast, the addition amount of the sesame oil is 0.1-1.0% of the total weight of the soft fish and the chicken breast, and the addition amount of the white pepper powder is 0.1-0.3% of the total weight of the soft fish and the chicken breast; preferably, the adding amount of the salt is 2% of the total weight of the soft fish and the chicken breast, the adding amount of the white sugar is 0.5% of the total weight of the soft fish and the chicken breast, the adding amount of the sesame oil is 0.6% of the total weight of the soft fish and the chicken breast, and the adding amount of the white pepper powder is 0.12% of the total weight of the soft fish and the chicken breast.

In the preparation process, in the step 1, the addition amount of the composite phosphate is 2-3% of the total weight of the soft fish and the chicken breast; the adding amount of the ice water in the chopping process is 1/2 of the total weight of the soft fish and the chicken breast.

In the preparation process, in the step 1, the addition amount of the composite phosphate is 0.2-0.5% of the weight of the beef; the addition amount of the nitrite is 0.01 percent of the weight of the beef.

In the preparation process, in the step 3, the adding amount of the diced beef is 4-8% of the total weight of the soft fish and the chicken breast, and the adding amount of the preservative is 0.2-0.5% of the total weight of the soft fish and the chicken breast; preferably, the adding amount of the diced beef is 6-8% of the total weight of the soft fish and the chicken breast meat; more preferably, the diced beef is added in an amount of 8% by weight based on the total weight of the soft fish and chicken breast.

The invention also provides a soft fish ham sausage prepared by the preparation process.

The invention has the beneficial effects that: the healthy soft fish ham sausage with unique flavor is prepared by adjusting the proportion of raw materials and auxiliary materials.

Detailed Description

Specifically, the preparation process of the squid ham sausage comprises the following steps:

step 1, cleaning and dicing the soft fish and the chicken breast, rinsing with ice water, adding composite phosphate, seasonings, soybean oil, starch and ice water, and chopping and mixing to obtain meat stuffing;

step 2, cleaning and dicing the beef, adding nitrite and composite phosphate, and curing to obtain diced beef;

and 3, uniformly mixing the meat stuffing, the diced beef and the preservative, filling, cooking and sterilizing to obtain the soft fish ham sausage.

More specifically, the preparation process of the squid ham sausage comprises the following steps:

step 1, cleaning and dicing the soft fish and the chicken breast, rinsing with ice water, cutting the diced meat for 1-2min, adding composite phosphate and salt, cutting and mixing for 1-2min, adding ice water (1/4), cutting and mixing for 30s, adding soybean oil and seasonings, cutting and mixing for 1-2min, adding starch and the rest ice water, and cutting and mixing for 1-2min to obtain minced meat;

step 2, cleaning and dicing the beef, adding nitrite and composite phosphate, and curing to obtain diced beef;

and 3, uniformly mixing the meat stuffing, the diced beef and the preservative, filling, cooking and sterilizing to obtain the soft fish ham sausage.

Through a large number of experiments, the inventor finds that the starch, the diced beef, the soybean oil and the ratio of the soft fish and the chicken breast meat have the greatest influence on the sensory evaluation of the soft fish ham sausage. Wherein, the sensory scores of the product are respectively increased along with the starch amount, the soybean oil amount, the beef cube amount and the proportion of the soft fish and the chicken breast meat, and show the trend of first rising and then falling. When the adding amount of the starch is 1-7% of the total weight of the soft fish and the chicken breast, the sensory score of the product is higher than 75; when the adding amount of the starch is 5 percent of the total weight of the soft fish and the chicken breast, the sensory score of the product is the highest and is 93. When the adding amount of the soybean oil is 1-5% of the total weight of the soft fish and the chicken breast, the sensory score of the product is higher than 85; when the adding amount of the soybean oil is 3 percent of the total weight of the soft fish and the chicken breast, the sensory score of the product is the highest and is 93. When the adding amount of the diced beef is 4-8% of the total weight of the soft fish and the chicken breast, the sensory score of the product is higher than 85. When the weight ratio of the soft fish to the chicken breast is 1: 2-3: at 1, the sensory score of the product is higher than 80; when the weight ratio of the soft fish to the chicken breast is 1: when the product is 1, the sensory score of the product is the highest and is 90.

The inventor of the invention also finds that the white pepper powder in the seasoning has the greatest influence on the sensory evaluation of the soft fish ham sausage, and then the white pepper powder is sequentially added with the salt, the white sugar and the sesame oil. And the ham sausage sensory score is also in the trend of rising first and then falling along with the increase of the amount of the seasoning. When the adding amount of the salt is 1.5-4% of the total weight of the soft fish and the chicken breast, the sensory score of the product is higher than 75; when the addition amount of the salt is 2 percent of the total weight of the soft fish and the chicken breast, the sensory score of the product is the highest and is 90. When the adding amount of the white sugar is 0.1-1.0% of the total weight of the soft fish and the chicken breast, the sensory score of the product is higher than 82; when the addition amount of white sugar is 0.5% of the total weight of the soft fish and the chicken breast, the sensory score of the product is the highest and is 90. When the adding amount of the sesame oil is 0.1-1.0% of the total weight of the soft fish and the chicken breast, the sensory score of the product is higher than 85; when the adding amount of the sesame oil is 0.6 percent of the total weight of the soft fish and the chicken breast, the sensory score of the product is the highest. When the adding amount of the white pepper powder is 0.1-0.3% of the total weight of the soft fish and the chicken breast, the sensory score of the product is higher than 82; when the addition amount of the white pepper powder is 0.12 percent of the total weight of the soft fish and the chicken breast, the sensory score of the product is the highest.

The following examples are provided to further illustrate the embodiments of the present invention and are not intended to limit the scope of the present invention.

Example preparation of Salmon ham sausage

1.1 materials and reagents

Raw and auxiliary materials such as soft fish and the like are purchased from local supermarkets (food grade); hydrochloric acid, H₂SO₄NaOH, methyl Red, CuSO₄Bromocresol green, petroleum ether, K₂SO₄And ethanol (Jiangtian chemical technology, Inc. in Tianjin City) are analytically pure.

1.2 instruments and devices

Jiuyang tissue masher (Jiuyang shares, ltd.); PH400 PH meter (Alalis); k9840 automatic Kjeldahl nitrogen analyzer, SOX406 fat analyzer, SH220N graphite digestion instrument (Jinan ocean energy instruments, Inc.).

1.3 dosage of raw and auxiliary materials of the soft fish ham sausage

TABLE 1 dosage of raw and auxiliary materials for squid ham sausage

	Example 1	Example 2	Example 3	Example 4	Example 5
						B, soft fish: chicken breast	1：1	2：1	1：2	1：2	1：2
Starch	5％	5％	5％	3％	7％
						Soybean oil	3％	1％	3％	1％	5％
Diced beef	8％	8％	6％	4％	8％
						Salt	2％	1.5％	2％	3.5％	2.5％
White sugar	0.5％	1.0％	0.5％	0.1％	0.5％
						Sesame oil	0.6％	1.0％	0.6％	0.5％	0.1％
White pepper powder	0.12％	0.3％	0.2％	0.2％	0.1％

Note: the percentage of each auxiliary material in the table is the percentage of the total weight of the soft fish and the chicken breast.

1.3 preparation Process

Rinsing with ice water: removing fascia of meat, cleaning Carnis Pseudosciaenae and chicken breast with flowing water, chopping into diced meat, adding ice water 2 times of the weight of meat, stirring for 10min (repeating for three times), and sucking water with gauze;

chopping: putting diced meat into a pounding machine, chopping for 1min, adding composite phosphate (the weight of the meat is 2.8 percent) and salt, chopping for 1-2min, adding ice water (1/4), chopping for 30s, adding soybean oil and spices (white sugar, sesame oil and white pepper powder), chopping for 1-2min, adding starch and the rest ice water, chopping for 1-2min to obtain minced meat, wherein the total adding amount of the ice water in the chopping step is 1/2;

and (3) beef pickling: cleaning with flowing water, cutting into diced meat (0.5 × 0.5 × 0.5cm), adding nitrite (weight of beef 0.01%) and compound phosphate (weight of beef 0.3%), stirring, and pickling for 6 hr (4 deg.C);

shaping: heating the pickled beef dices with microwave for 1min for shaping, cleaning with clear water, and air drying at room temperature;

and (3) uniformly mixing and filling: mixing diced beef, antiseptic (0.5% of the weight of the beef) and minced meat, uniformly stirring in the same direction, putting into a sausage filler, coating with sausage casing, and filling;

cooking and sterilizing: cleaning the intestinal attachments, cooking in water bath (100 deg.C) for 20min, and cooling at room temperature.

Test example 1 sensory evaluation of Salmon ham sausage

According to GB/T9695.15-2008 ham, 10 sensory evaluators are selected to evaluate the ham prepared by the invention according to the table 2, the scores of the 10 sensory evaluators are averaged to obtain the final score of the ham, and the scores of each example are shown in the table 3.

TABLE 2 sensory Scoring Standard for Salmon ham sausage

TABLE 3 sensory Scoring of the Salmon ham sausages of the examples

	Example 1	Example 2	Example 3	Example 4	Example 5
						Scoring	96.3 points	89.2 points	85.6 points	76.7 points	73.1 points

As can be seen from the table 3, the invention takes the soft fish as the main material, and the soft fish ham sausage with unique flavor is prepared by adding the chicken breast, the beef jerky and the seasonings.

Test example 2 measurement of physical and chemical indexes of Salmon ham sausage

2.1 determination of the basic Components

The contents of the components such as the water, the protein, the fat, the ash and the like in the product are respectively measured according to a direct drying method of GB/T20712-.

TABLE 4 basic Nutrition ingredients of squid ham sausage

Nutrient composition	Water content/%)	Protein/%)	Fat/%	Ash content%
					Soft fish ham sausage	71.373±0.04	17.927±0.57	8.32±0.29	2.843±0.11

According to the specification of ham sausage classification in national standard GBT 20712 plus 2006 ham sausage, the moisture content of special grade ham sausage is 67-70%, the protein content is not lower than 12%, and the fat content is 6-16%. As can be seen from Table 4, the product of the formula has slightly higher moisture content, and the contents of protein and fat meet the standard of special ham sausage.

2.2 determination of the Total number of colonies

According to the detection of GB4789.2-2010 'determination of total number of bacterial colonies for food safety national standard food microbiological inspection', the total number of bacterial colonies of the product is less than 5cfu/g, and the product meets the standard.

2.3 measurement of Total juice extraction

The total juice yield of the ham sausage is measured to be 2.634 plus or minus 0.31 percent by referring to the pressure method of Pietrasik et al and Carballo et al.

2.4 determination of pH

The pH value of the soft fish ham sausage is 6.60 +/-0.03 measured according to GB/T9695.5-2008 'pH value measurement of meat and meat products'.

2.5 determination of amino acid composition

The ham sausage of the present invention was acid hydrolyzed according to GB 5009.124-2003, "determination of amino acids in food", and the Amino Acid (AA) content thereof was determined by an automatic analyzer, and the results are shown in Table 5.

TABLE 5 amino acid composition analysis of squid ham sausage

Kind of amino acid	Content of amino acid%	Protein with amino acid relative content g/Kg
			Aspartic acid	1.51	88.05
Threonine	1.36	7.93
			Serine	1.77	10.32
Glutamic acid	0.39	2.27
			Glycine	0.67	3.91
Alanine	0.53	3.09
			Cysteine	1.34	7.81
Valine	0.95	5.54
			Isoleucine	1.33	7.76
Methionine	0.40	2.33
			Tyrosine	0.75	4.37
Phenylalanine	1.14	6.65
			Histidine	3.61	21.05
Leucine	0.35	2.04
			Lysine	1.05	6.12
Total amount of amino acids	17.15	100
			Essential amino acids	7.08	38.37
Semi-essential amino acids	3.19	18.60
			Non-essential amino acids	10.57	61.63
Umami amino acid	4.34	25.31

As can be seen from Table 5, the total amount of AA in the ham sausage of the soft fish is 17.15%, the leucine content is the lowest, and the histidine content is the highest; essential Amino Acids (EAA) are relatively complete (containing all EAA except tryptophan) and are present in an amount of 7.08% and account for 38.37% of the total AA. The content of semi-essential amino acids (tyrosine, serine and glycine) is 3.19%, and accounts for 18.60% of the total AA; nonessential amino acid (NEAA) 10.57%, EAA/NEAA 62.25%; the umami amino acid (glutamic acid, aspartic acid, glycine, serine, etc.) contains 4.34% and accounts for 25.31% of the total AA.

The ideal protein model suggested by FAO/WHO is that EAA of the high-quality protein accounts for 40% of the total amount of AA, and EAA/NEAA accounts for more than 60%. The EAA of the soft fish ham sausage accounts for 38.37 percent of the total amount of AA, is slightly lower than 40 percent, and the EAA/NEAA accounts for 62.25 percent, which accords with the standard, and shows that the AA balance effect of the product is better.