Sausage and preparation method thereof
The method of treating lean pork meat and vacuum freeze-dried diced sausages through high-pressure instantaneous pulse electric field, combined with marinating, drying and steaming steps, solves the shortcomings of sausage products in terms of ease of consumption and texture characteristics, and achieves the ready-to-eat and high production efficiency of sausages.
Patent Information
- Application Number
- CN202411919743.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-25
- Publication Date
- 2025-03-07
AI Technical Summary
The existing sausage products have shortcomings in terms of edible convenience and texture characteristics. Quick-frozen sausages need to be heated and matured. Traditional Chinese sausage products have hard intestines and need to be steamed and softened. The traditional pickling process has problems such as long and imperfection.
By performing high-pressure instantaneous pulse electric field treatment on lean pork, and vacuum freeze-drying of sausages, combined with marinating, drying, steaming and cooking steps, the electric shock and drying conditions are optimized to improve the texture characteristics and production efficiency of sausages.
It realizes the ready-to-eat nature of sausages, has good texture and structural characteristics, and has good color and nutritional preservation, which reduces the pickling, drying and steaming time in the production process, and improves production efficiency.
Smart Images
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Figure BDA0005207663490000061
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food production and processing, and particularly relates to a sausage and a preparation method thereof. Background Art
[0002] Among the common sausages sold on the market, some are quick-frozen products, while others are traditional Chinese sausages. Both have drawbacks in terms of both ease of consumption and convenience. Quick-frozen grilled sausages are primarily Western-style products that require subsequent heating and aging before they can be properly consumed. Furthermore, their storage and sales processes have certain limitations, making them unsuitable for large-scale sales in channels like farmers' markets. Traditional Chinese sausages also have drawbacks in terms of consumption: they are relatively hard and require steaming and cooking to soften them before consumption, and are typically consumed with meals.
[0003] Furthermore, the traditional curing process takes a long time, impacting product turnover during mass production, and can result in incomplete curing. Traditional drying methods, such as hot air drying, can result in darker color, a harder texture, and significant deformation of the pork. Summary of the Invention
[0004] In order to solve the above technical problems, the purpose of the present invention is to provide a sausage and a preparation method thereof, so as to improve the production efficiency of the sausage and provide a ready-to-eat sausage with good texture characteristics.
[0005] The present invention provides a method for preparing sausages, which comprises the following steps:
[0006] S1. The lean pork was electroshocked in a high-voltage transient pulse electric field device to obtain raw material A;
[0007] S2. The sausage cubes were freeze-dried in vacuo to obtain raw material B;
[0008] S3. The raw material A and the pig fat are minced and marinated to obtain raw material C;
[0009] S4. The raw material C and the raw material B are marinated together, stuffed, dried, and steamed to obtain the sausage;
[0010] The electric field intensity of the electric shock treatment is 1 to 5 kV / cm, the number of electric shocks is 100 to 500 times, and the frequency is 1 to 50 Hz;
[0011] The vacuum freeze-drying conditions are: vacuum freeze-drying at a temperature of -25 to -40°C and an atmospheric pressure of 5 to 25 Pa.
[0012] In the preparation method of the sausage of the present invention, on the one hand, by subjecting lean pork to a high-voltage instantaneous pulse electric field treatment, and limiting the electric field intensity of the electric shock treatment to 1-5 kV / cm, the number of electric shocks to 100-500 times, and the frequency to 1-50 Hz, the external electric field destroys the cell membrane structure of the lean pork, generates holes in the cell membrane, and increases the permeability of the cell membrane. When pickled, the diffusion rate of the pickling material in the lean pork can be accelerated, which can effectively improve the pickling rate of the lean pork. At the same time, by optimizing the specific parameters of the electric shock treatment, the water in the cells of the lean pork can be easily discharged, reducing the time for subsequent drying and steaming after enema. Moreover, the optimized specific parameters of the electric shock treatment can also make the prepared sausage have good textural properties. On the other hand, by subjecting the diced sausage to a vacuum freeze-drying treatment, and limiting the vacuum freeze-drying conditions to: vacuum freeze-drying at a temperature of -25 to -40°C and an atmospheric pressure of 5 to 25 Pa, the diced sausage can have good textural properties and retain the Chinese flavor of the sausage to the greatest extent. The above two aspects work in coordination, reducing the turnover time of the pickling, drying, and steaming links in the production process of the sausage, thereby improving the production efficiency. At the same time, the sausage prepared by the preparation method of the present invention has good texture characteristics, can retain good color and nutrition, has a softened taste, does not need to be quickly frozen for storage, and can be eaten immediately.
[0013] Preferably, the electric field intensity of the electric shock treatment is 2-4 kV / cm, the number of electric shocks is 200-400 times, and the frequency is 1-30 Hz.
[0014] Further preferably, the electric field intensity of the electric shock treatment is 2.0 kV / cm, the number of electric shocks is 200 times, and the frequency is 1 Hz.
[0015] Preferably, the vacuum freeze-drying conditions are: vacuum freeze-drying at a temperature of -25 to -35°C and an atmospheric pressure of 10 to 20 Pa.
[0016] Further preferably, the vacuum freeze-drying conditions are: vacuum freeze-drying at a temperature of -30°C and an atmospheric pressure of 12 Pa.
[0017] Preferably, the vacuum freeze-drying time is 8 to 14 hours.
[0018] Further preferably, the vacuum freeze drying time is 9 hours
[0019] Preferably, in S4, the drying conditions are: 60-70° C. and 900-1800 r / min wind speed.
[0020] Further preferably, in S4, the drying conditions are: drying at 65° C. and a wind speed of 1500 r / min.
[0021] Preferably, in S4, the drying time is 10 to 25 minutes.
[0022] Further preferably, in S4, the drying time is 15 minutes.
[0023] Preferably, in S4, the cooking conditions are: 70-90° C. and a wind speed of 600-1500 r / min.
[0024] Further preferably, in S4, the cooking conditions are: cooking at 78°C and a wind speed of 900 r / min.
[0025] Preferably, in S4, the cooking time is 20 to 40 minutes.
[0026] Further preferably, in S4, the cooking time is 30 minutes.
[0027] Preferably, the mass ratio of the lean pork, pork fat and diced sausage is 80:(10-15):(5-10).
[0028] Further preferably, the mass ratio of the lean pork, pork fat and diced sausage is 80:15:5.
[0029] The present invention provides a sausage, including the sausage prepared by the sausage preparation method. DETAILED DESCRIPTION
[0030] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.
[0031] The present invention is further described below with reference to specific examples. Unless otherwise specified, the raw materials and methods used in the examples of the present invention are commercially available raw materials and methods commonly used in the art, and the equipment used is conventional equipment in the art.
[0032] Example 1
[0033] 1) 8 parts by weight of lean pork and 1.5 parts by weight of pork fat were processed and cut into small pieces of 1-3 cm. 0.5 parts by weight of Chinese sausage was chopped and cut into 0.4-0.6 cm cubes.
[0034] 2) placing the lean pork chunks obtained in step 1) into a high-voltage transient pulse electric field device, and applying electric shocks 200 times at an electric field strength of 2.0 kV / cm and a frequency of 1 Hz, while applying an ice pack to the lean pork chunks for cooling; placing the diced Chinese sausage into a vacuum freeze dryer, and then vacuum freeze-drying them at a freeze-drying temperature of -30°C and an atmospheric pressure of 12 Pa for 9 hours.
[0035] 3) The lean pork and pork fat obtained in step 2) are placed in a mixing container, mixed evenly, and then minced through a 6mm perforated plate to fully blend the lean pork and pork fat for easy subsequent stirring.
[0036] 4) Put the minced lean pork and pork fat prepared in step 3) into a blender, add the marinade, stir and marinate for 9 minutes, and then put it into the marinating room and marinate for 6 hours;
[0037] 5) The diced sausages obtained by vacuum freeze-drying in step 2), the lean pork marinated in step 4), the pork fat, and the secondary mixing dry powder auxiliary materials are stirred and marinated for 6 minutes to fully mix the diced sausages, the lean pork, and the pork fat to obtain a marinated filling.
[0038] 6) Stuffing the marinated filling in step 5) into sausage;
[0039] 7) After stuffing, put the sausage into the drying and cooking furnace for drying and cooking. Dry at 65℃ and 1500r / min wind speed for 15 minutes, and cook at 78℃ and 900r / min wind speed for 30 minutes. Then put it into the cooling room to reduce the center temperature of the product to ≤15℃.
[0040] 8) The product cooled in step 7) is vacuum-packed and sterilized at 90°C ± 2°C for 35 minutes, cooled in circulating water for 35 minutes, removed from the pot, and packaged and stored after the core temperature is cooled to 15°C.
[0041] Example 2
[0042] The sausage preparation method of this embodiment differs from that of embodiment 1 in that, in step 2), electric shocks are performed 500 times at an electric field strength of 1 kV / cm and a frequency of 5 Hz. The rest of the steps are the same as those of embodiment 1.
[0043] Example 3
[0044] The sausage preparation method of this embodiment differs from that of embodiment 1 in that in step 2), electric shock is performed 100 times at an electric field strength of 5 kV / cm and a frequency of 50 Hz. The rest of the steps are the same as those of embodiment 1.
[0045] Example 4
[0046] The preparation method of the sausage of this embodiment differs from that of embodiment 1 in that: in step 2), vacuum freeze drying is performed at a freeze drying temperature of -25°C and an atmospheric pressure of 5 Pa for 14 hours. The rest is the same as in embodiment 1.
[0047] Example 5
[0048] The preparation method of the sausage of this embodiment differs from that of embodiment 1 in that in step 2), vacuum freeze drying is performed at a freeze-drying temperature of -40°C and an atmospheric pressure of 25 Pa for 8 hours. The rest of the steps are the same as those of embodiment 1.
[0049] Comparative Example 1
[0050] The preparation method of the sausage of this comparative example differs from that of Example 1 in that: in step 2), electric shock is performed 200 times at an electric field strength of 10 kV / cm and a frequency of 1 Hz. The rest is the same as in Example 1.
[0051] Comparative Example 2
[0052] The preparation method of the sausage of this embodiment differs from that of embodiment 1 in that: in step 2), the sausage is freeze-dried in a vacuum at a freeze-drying temperature of -50°C and an atmospheric pressure of 12 Pa for 9 hours. The rest is the same as in embodiment 1.
[0053] Performance Testing
[0054] Sausage salt content test
[0055] The test results are shown in Table 1.
[0056] Table 1
[0057] Group Salt content (%) Example 1 3.3 Example 2 3.6 Example 3 2.8 Example 4 3.2 Example 5 3.3 Comparative Example 1 3.8 Comparative Example 2 3.4
[0058] As can be seen from Table 1, the salt content of the finished sausages prepared in Examples 1 to 4 and Comparative Examples 1 to 2 is slightly different, and all have good curing effects. This shows that through high-voltage instantaneous pulse electric field treatment, the external electric field destroys the cell membrane structure of lean pork, generates holes in the cell membrane, and increases the permeability of the cell membrane. During curing, the diffusion rate of the curing material in the lean pork can be accelerated, which can effectively improve the curing rate of the lean pork.
[0059] Sausage moisture content test
[0060] The test results are shown in Table 2.
[0061] Table 2
[0062] Group Water content (%) Example 1 70.4 Example 2 69.0 Example 3 71.3 Example 4 70.6 Example 5 69.5 Comparative Example 1 68.7 Comparative Example 2 68.3
[0063] As can be seen from Table 2, the moisture content of the finished sausages prepared in Examples 1 to 4 and Comparative Examples 1 to 2 is slightly different, and both have good drying effects. This shows that high-voltage instantaneous pulse electric field treatment can facilitate the outflow of moisture in the cells of lean pork, thereby reducing the time for subsequent drying and steaming after enema. At the same time, vacuum freeze-drying treatment of the diced sausage can effectively remove moisture from the diced sausage, thereby reducing the time for subsequent drying and steaming after enema.
[0064] Sausage texture properties testing
[0065] Take (1×2×5cm 3 )-sized sausage meat samples were analyzed using a TA.XT plus (SMS, UK) texture analyzer, controlled by the system's built-in software, to measure the firmness, springiness, and chewiness of the sausage meat. The parameters were: compression ratio of 40%, pre-test speed of 2.00 mm / s, mid-test speed of 1.0 mm / s, lateral speed of 1.0 mm / s, trigger point load of 5 g, test interval of 5.0 seconds, and probe type P / 36R. The final results are the average of six replicate tests.
[0066] The test results are shown in Table 3.
[0067] Table 3
[0068]
[0069]
[0070] As shown in Table 3, the sausages prepared by the sausage preparation method of Examples 1 to 4 of the present invention have good hardness, elasticity and chewiness, that is, they have good texture characteristics. The sausage products of the present invention are convenient for consumers to eat and are applicable to a wider range of people. Compared with Examples 1 to 4 of the technical solution of the present invention, the sausages prepared by the sausage preparation method of Comparative Examples 1 to 2 are poor in hardness, elasticity and chewiness. This shows that the sausage preparation method of the present invention (including: on the one hand, by subjecting lean pork to a high-voltage instantaneous pulse electric field treatment, and limiting the electric field intensity of the electric shock treatment to 1 to 5 kV / cm, the number of electric shocks to 100 to 500 times, and the frequency to 1 to 50 Hz; on the other hand, by subjecting the sausage cubes to a vacuum freeze-drying treatment, and limiting the vacuum freeze-drying conditions to: vacuum freeze-drying at a temperature of -25 to -40°C and an atmospheric pressure of 5 to 25 Pa) can make the prepared sausages have good texture characteristics.
[0071] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present invention.
Claims
1. A method for preparing sausage, characterized in that: The preparation method comprises the following steps: S1. The lean pork is subjected to electric shock treatment in a high-voltage instantaneous pulse electric field device to obtain raw material A; S2. The sausage cubes are freeze-dried in vacuum to obtain raw material B; S3. The raw material A and the pig fat are minced and marinated to obtain raw material C; S4. marinating the raw material C and the raw material B together, enema, drying, and steaming to obtain the sausage; The electric field intensity of the electric shock treatment is 1 to 5 kV / cm, the number of electric shocks is 100 to 500 times, and the frequency is 1 to 50 Hz; The vacuum freeze drying conditions are: vacuum freeze drying at a temperature of -25 to -40°C and an atmospheric pressure of 5 to 25 Pa.
2. The method for preparing sausage according to claim 1, characterized in that: The electric field intensity of the electric shock treatment is 2-4 kV / cm, the number of electric shocks is 200-400 times, and the frequency is 1-30 Hz.
3. The method for preparing sausage according to claim 1, characterized in that: The vacuum freeze drying conditions are: vacuum freeze drying at a temperature of -25 to -35°C and an atmospheric pressure of 10 to 20 Pa.
4. The method for preparing sausage according to claim 1, characterized in that: The vacuum freeze drying time is 8 to 14 hours.
5. The method for preparing sausage according to claim 1, characterized in that: In S4, the drying conditions are: 60-70°C and 900-1800 r / min wind speed.
6. The method for preparing sausage according to claim 5, characterized in that: In S4, the drying time is 10 to 25 minutes.
7. The method for preparing sausage according to claim 1, characterized in that: In S4, the cooking conditions are: 70-90°C and 600-1500r / min wind speed.
8. The method for preparing sausage according to claim 7, characterized in that: In S4, the cooking time is 20 to 40 minutes.
9. The method for preparing sausage according to claim 1, characterized in that: The mass ratio of the lean pork, pork fat and diced sausage is 80:(10-15):(5-10).
10. A sausage, characterized in that: The sausage comprises the sausage prepared by the method for preparing the sausage according to any one of claims 1 to 9.