Method for applying duck blood Maillard reaction essences in ham sausages

Abstract

A method for applying duck blood Maillard reaction essences in ham sausages comprises the following steps: 1) preprocessing of fresh duck blood; 2) preparation of enzymatic hydrolysate comprising the steps of (1)enzymolysis and (2) enzyme deactivation; 3) Maillard reaction comprising the steps of (1) mixing reaction, which is that the enzymatic hydrolysate with xylose and cysteine are mixed by the mass ratio of 50: 1: 0.2 or 50: 2: 0.2, and reacting of the mixture is carried out for 1-3 hours at the temperature of 90-120 DEG C, and (2) spraying, which is that essence dry powder is prepared by the product after being subjected to the Maillard reaction through a spray dryer; 4) preparation of the ham sausages comprising the steps of (1)meat mincing, (2) mixing and pickling, (3) chopping and mixing, which is that pickled meat pastes are placed in a chopper mixer, and 3-10 percent (dry powder/meat pastes, m/m) of Maillard reaction dry powder are added into, (4) clystering, and (5) cooking and disinfecting; and 5) detection of physicochemical indexes and microbiological indexes of products. The method improves the additional value of duck meat processing wastes; the prepared essences have mellow ham sausage flavor and have high protein content; and at the same time, the method prolongs the perfume retaining time of the products, prolongs the shelf life of the ham sausages, and reduces the use of additives.

Description

technical field [0001] The invention relates to a method for applying duck blood Maillard reaction essence to ham sausage. Background technique [0002] Blood is known as "liquid meat" and is a by-product commonly produced by the meat processing industry. A large amount of duck blood is produced every year around the world. According to statistics, in 2009, there were 771 million ducks in stock in my country, and 2.021 billion ducks were slaughtered. At the same time, its output is still increasing year by year. According to the amount of 0.1L of duck blood collected from each duck, about 202,100 tons of duck blood can be produced every year, of which the protein content is about 18%, that is, 36,378 tons of protein will be produced every year. Studies have shown that duck blood is rich in protein and has a complete range of essential amino acids, which has great potential in food industry applications. However, except for a small part of these blood and protein, they are dire...

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards and the acceleration of the pace of life, fast and comfortable fashion consumption has become the development trend of the market. Ham sausage has been a hot food for Chinese consumers in the past ten years. It is made of minced meat as the main raw material, supplemented with starch, Filling agents such as vegetable protein, seasonings, spices, natural pigments, quality improvers and water and oil retaining agents are added to minced meat products made by marinating or not, emulsifying, filling, and high-temperature sterilization. Due to the high cost of raw meat, short product fragrance retention time and short shelf life, it is declining

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