Method for improving elasticity and chewiness of sausage

Abstract

The invention provides a method for improving the elasticity and the chewiness of a sausage. In a chopping and mixing, rolling and rubbing or stirring link in a sausage processing working procedure, a sausage quality modifying agent and other auxiliary materials are evenly mixed and added. The sausage quality modifying agent comprises the following ingredients in parts by weight: 20-50% of trehalose, 5-25% of flaxseed gum, 5-20% of carrageenan, 2-15% of konjaku flour and 20-60% of maltodextrin. By use of the above method, since the sausage quality modifying agent is added in a sausage manufacture process, the elasticity and the chewiness of the sausage can be enhanced. Through a specific ratio of the trehalose, the flaxseed gum, the carrageenan, the konjaku flour and the maltodextrin, the tissue structure and the taste of the sausage are improved, and a starch retrogradation phenomenon during a sausage storage period is inhibited. Even if the sausage added with the sausage quality modifying agent is stored for a long period, the meat quality structure of the sausage still can be kept tight, an eating taste is guaranteed, meanwhile, elasticity is improved, and a chewing taste is increased. The method for improving the elasticity and the chewiness of the sausage is high in feasibility and can be conveniently and simply applied.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for improving the elasticity and chewiness of sausages. Background technique [0002] Sausage is a kind of meat food that is popular among consumers. It uses livestock and poultry meat as the main raw material, supplemented with fillers, and then adds condiments, spices, color-protecting agents, preservatives and other substances, and is cooked at high temperature. It is made by other processing techniques, and its characteristics are fresh and refreshing, easy to carry, easy to eat, and long shelf life. [0003] However, for the current sausages, most of them are added with starch, and the addition of starch will have a certain impact on the taste and structure of the sausages. At the same time, starch is easy to age during the preservation of sausages, destroying the structural system of sausages, resulting in poor product elasticity and taste. Theref...

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Problems solved by technology

[0004] Based on this, it is necessary to provide a method for improving the elasticity and ch...

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