Preparation method of abalone meat sausages

Abstract

The invention relates to a preparation method of an abalone meat sausage, which comprises the following steps: S1, tenderizing abalones: tenderizing pretreated abalones in a water bath heating manner to obtain tenderized abalones; s2, preparing the flavoring substance with the abalone flavor: carrying out alcohol decoloration on the pretreated abalone viscera by adopting edible alcohol to obtain protein liquid, then carrying out protease enzymolysis on the protein liquid to obtain enzymatic hydrolysate, then carrying out deodorization treatment on the enzymatic hydrolysate by adopting activated carbon, and finally carrying out Maillard reaction on the obtained deodorized enzymatic hydrolysate to obtain the flavoring substance with the abalone flavor. The flavoring substance containing the abalone flavor is obtained; s3, preparing the abalone meat sausages: dicing the tenderized abalones, uniformly mixing the diced abalones with seasoning meat paste, and adding the flavoring substances with the abalone flavor to obtain the abalone meat sausages. The processing technology is simple, the obtained abalone meat sausages have the advantages of unique flavor, high nutritional value, good taste and the like, and large-scale production is easy to realize.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing abalone sausage. Background Art

[0002] As a high-end seafood, abalone has received widespread attention and love due to its unique flavor, rich nutritional value and multiple health benefits. In the traditional form of abalone consumption, it is mainly cooked as a whole, such as steaming, stewing or as an ingredient in soup. Although this form of consumption can well preserve the original flavor of abalone, it is relatively simple and limited at a time when the demand for food diversification is increasing. In order to meet consumers' demand for diversified forms of abalone consumption, the development of abalone products has become an important research direction.

[0003] Abalone sausage, as a new product that combines the advantages of marine food and meat products, has broad market prospects. However, the existing processing technology still has the following problems: 1. The fishy smell. Although abalone tastes delicious, its unique seafood smell is not easy to remove, which affects the acceptance of some consumers; 2. The processing is difficult. The texture of abalone meat is special, and it is easy to be damaged during the processing, resulting in poor taste of the finished product; 3. Nutritional loss. During the high-temperature treatment process, some nutrients of abalone may be destroyed, reducing the nutritional value of the product.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a method for preparing abalone sausage, which can maintain the unique flavor, nutritional value and taste of abalone on the basis of simplifying the process, while reducing the fishy smell, meets the needs of modern consumers, has good social and economic benefits, and is suitable for large-scale industrial production applications.

[0006] The technical solution adopted by the present invention is:

[0007] The present invention provides a method for preparing abalone sausage, comprising the following steps:

[0008] S1, abalone tenderization: tenderizing the pretreated abalone by water bath heating to obtain tenderized abalone;

[0009] S2, preparing a flavoring substance containing abalone flavor: using edible alcohol to carry out alcohol decolorization of pretreated abalone viscera to obtain a protein solution, then carrying out protease enzymolysis to obtain an enzymolysis solution, then carrying out a deodorization treatment on it using activated carbon, and finally carrying out a Maillard reaction on the deodorized enzymolysis solution to obtain a flavoring substance containing abalone flavor;

[0010] S3, preparing abalone sausage: dicing the tenderized abalone, mixing with the seasoned minced meat, and adding the flavoring substance containing abalone flavor to obtain the abalone sausage.

[0011] A method for preparing abalone sausage proposed by the present invention, on the one hand, abalone is tenderized in advance by a simple water bath method, and protein is appropriately denatured so that it can better interact with water molecules to improve the texture and edible taste of abalone. On the other hand, abalone viscera is used as raw material, and the protein rich in abalone viscera is hydrolyzed into amino acids by a biological enzymolysis method, and then activated carbon is used to have a highly developed microporous structure, a huge specific surface area, and rich surface functional groups, so as to achieve the adsorption and removal of impurities and odors in abalone viscera hydrolyzate, improve the flavor of the hydrolyzate, and then perform the Maillard reaction to give fragrance, stimulate the unique flavor of abalone flavoring substances, and the flavoring substances can also add other nutrients to abalone sausage. The processing technology of the present invention is simple, and the abalone sausage obtained has the advantages of unique flavor, high nutritional value, good taste, etc., and is easy to realize large-scale production.

[0012] Preferably, in step S1, the tenderizing temperature is 60° C., and the tenderizing time is 10 min.

[0013] Preferably, in step S2, the abalone viscera pretreatment specifically comprises the following steps: removing connective tissue from the abalone viscera and washing them, adding distilled water at a mass ratio of 1:1.5-2.5 for pulping, sieving, centrifuging at 3500-4500r / min for 15-20min, removing the supernatant, and obtaining a precipitate.

[0014] Preferably, in step S2, the alcohol decolorization specifically comprises the following steps: adding 75% edible alcohol and stirring for 1.5-2.5h, centrifuging at 3500-4500r / min for 15-20min, removing the supernatant, taking the precipitate, repeating twice, removing the alcohol, re-dissolving the finally collected precipitate and performing rotary evaporation to obtain the protein solution.

[0015] Preferably, in step S2, the protease hydrolysis specifically includes the following steps: adding distilled water to the protein solution at a solid-liquid ratio of 1:2.5-3 to homogenize, adjusting the pH to 7.8-8.2, adding 900-1100u / g alkaline protease, hydrolyzing at 55-60°C for 3-4h, inactivating the enzyme, and centrifuging at 3500-4500r / min for 15-20min to obtain the enzymatic hydrolyzate.

[0016] Preferably, in step S2, the activated carbon deodorization treatment specifically comprises the following steps: adding 2.5-3.5wt% activated carbon to the enzymatic hydrolyzate, treating at 55-60°C for 20-25min, filtering, centrifuging, and obtaining the deodorized enzymatic hydrolyzate.

[0017] Preferably, in step S2, the Maillard reaction specifically comprises the following steps: adding 4.5-5wt% reducing sugar, 1.5-2wt% NaCl, and 0.4-0.5wt% vitamins to the deodorized enzymatic hydrolyzate, sealing the solution, reacting in a boiling water bath for 40-45 minutes, cooling, centrifuging, and taking the supernatant to obtain the flavoring substance containing abalone flavor.

[0018] Preferably, in step S3, based on the total mass of the tenderized abalone and the seasoned minced meat being 100%, the amount of the tenderized abalone added is 10%, and the amount of the flavoring substance containing abalone flavor added is 2-6% of the total mass of the tenderized abalone and the seasoned minced meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The test results of Examples 1-3 and Comparative Example 1 (the effects of different amounts of flavoring substances containing abalone flavor on abalone sausage), wherein A is a compression load comparison chart, and B is a sensory evaluation comparison chart;

[0020] Figure 2 The electronic nose analysis comparison diagrams of Examples 1-3 and Comparative Example 1 are shown in Figure 1, wherein A is a PCA comparison diagram and B is a response value comparison diagram;

[0021] Figure 3 The effects of different tenderizing temperatures on abalone, where A is a compression load comparison chart, B is a puncture load comparison chart, and C is a sensory evaluation comparison chart;

[0022] Figure 4 The effects of different tenderization times on abalone, where A is a compression load comparison chart, B is a puncture load comparison chart, and C is a sensory evaluation comparison chart;

[0023] Figure 5 This is a comparison chart of sensory evaluation of abalone viscera puree and flavoring substances containing abalone flavor;

[0024] Figure 6 The figure shows the effect of different amounts of tenderized abalone added on abalone sausage, where A is a load hardness comparison chart and B is a sensory evaluation comparison chart. DETAILED DESCRIPTION

[0025] In order to better understand the above technical solution, exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present invention are shown in the accompanying drawings, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to enable a clearer and more thorough understanding of the present invention and to fully convey the scope of the present invention to those skilled in the art.

[0026] The embodiment of the present invention provides a method for preparing abalone sausage, comprising the following steps:

[0027] S1, abalone tenderization: tenderizing the pretreated abalone by water bath heating to obtain tenderized abalone;

[0028] S2, preparing a flavoring substance containing abalone flavor: using edible alcohol to carry out alcohol decolorization of pretreated abalone viscera to obtain a protein solution, then carrying out protease enzymolysis to obtain an enzymolysis solution, then carrying out a deodorization treatment on it using activated carbon, and finally carrying out a Maillard reaction on the deodorized enzymolysis solution to obtain a flavoring substance containing abalone flavor;

[0029] S3, preparing abalone sausage: dicing the tenderized abalone, mixing the diced abalone with the seasoned minced meat, and adding a flavoring substance containing abalone flavor to obtain the abalone sausage.

[0030] In the present invention, there is no particular limitation on the preparation method of seasoned minced meat. For example, the method can be as follows: place frozen lean pork in a 4°C refrigerator, thaw for 12 hours, mix it with half of ice water, chop and stir for 30 seconds, then add pork back fat, seasoning (based on the mass of minced meat, 3% sugar, 2% cooking wine, 2% monosodium glutamate, 1% salt, 1% dark soy sauce, 1% soy sauce, 0.1% red yeast rice powder) and remaining ice water and chop and stir for 30 seconds, stop for 2 minutes, and finally chop and stir for 30 seconds to obtain seasoned minced meat. In the embodiment of the present invention, 60% lean pork, 15% pork back fat, 15% ice water and seasoning are specifically used to prepare seasoned minced meat.

[0031] In a preferred embodiment of the present invention, in step S1, the tenderization temperature is 60° C. and the tenderization time is 10 min. In the present invention, the appropriate tenderization temperature and time are used to make the protein in the abalone moderately denatured, so that it can better interact with water molecules and increase the tenderness of the meat. If the heat treatment is insufficient or excessive, the product tastes hard.

[0032] In a preferred embodiment of the present invention, in step S2, the pretreatment of abalone viscera specifically comprises the following steps: removing connective tissue from the abalone viscera and washing them, adding distilled water at a mass ratio of 1:1.5-2.5 for pulping, sieving, centrifuging at 3500-4500r / min for 15-20min, removing the supernatant, and obtaining a precipitate.

[0033] In a preferred embodiment of the present invention, in step S2, alcohol decolorization specifically includes the following steps: adding 75% edible alcohol and stirring for 1.5-2.5h, centrifuging at 3500-4500r / min for 15-20min, removing the supernatant, taking the precipitate, repeating twice, removing the alcohol, re-dissolving the finally collected precipitate and performing rotary evaporation to obtain a protein solution.

[0034] In a preferred embodiment of the present invention, in step S2, the protease hydrolysis specifically includes the following steps: adding distilled water to the protein solution at a solid-liquid ratio of 1:2.5-3, adjusting the pH to 7.8-8.2, adding 900-1100u / g alkaline protease, hydrolyzing at 55-60°C for 3-4h, inactivating the enzyme, and centrifuging at 3500-4500r / min for 15-20min to obtain an enzymatic solution.

[0035] In a preferred embodiment of the present invention, in step S2, the activated carbon deodorization treatment specifically includes the following steps: adding 2.5-3.5wt% activated carbon to the enzymatic hydrolyzate, treating at 55-60°C for 20-25min, filtering, centrifuging, and obtaining the deodorized enzymatic hydrolyzate.

[0036] In a preferred embodiment of the present invention, in step S2, the Maillard reaction specifically comprises the following steps: adding 4.5-5wt% reducing sugar, 1.5-2wt% NaCl, and 0.4-0.5wt% vitamins to the deodorized enzymatic hydrolyzate, sealing and reacting in a boiling water bath for 40-45min, cooling, centrifuging, and taking the supernatant to obtain a flavoring substance containing abalone flavor. In the present invention, reducing sugar is glucose, and vitamins are V in a mass ratio of 1:1. B1 and V C For compounding.

[0037] In a preferred embodiment of the present invention, in step S3, the amount of the tenderized abalone added is 10%, and the amount of the flavoring substance containing abalone flavor added is 2-6% of the total mass of the tenderized abalone and the seasoned minced meat, based on the total mass of the tenderized abalone and the seasoned minced meat being 100%. In the present invention, the amount of the tenderized abalone added and the amount of the flavoring substance containing abalone flavor added have an impact on the appearance, flavor, texture and juiciness of the food, and a specific amount can ensure the quality of the abalone sausage.

[0038] Example 1

[0039] A method for preparing abalone sausage comprises the following steps:

[0040] S1. Abalone tenderization: The abalone is shelled and visceralized, and the attached mucous membrane is washed off. Then, the pretreated abalone is heated in a 60° C. constant temperature water bath for 10 min for tenderization to obtain tenderized abalone.

[0041] S2, prepare the flavoring substance containing abalone flavor: use edible alcohol to carry out alcohol decolorization of the pretreated abalone viscera to obtain a protein solution, then carry out protease enzymolysis to obtain an enzymolysis solution, then use activated carbon to carry out a deodorization treatment, and finally carry out the Maillard reaction of the enzymolysis solution after deodorization to obtain a flavoring substance containing abalone flavor. Specifically comprise the following steps:

[0042] S21, abalone viscera pretreatment: abalone viscera were cleaned after removing connective tissue, added with distilled water in a mass ratio of 1:2, sieved, centrifuged at 4000r / min for 20min, and the supernatant was removed to obtain a precipitate;

[0043] S22, alcohol decolorization: add 75% edible alcohol to the above precipitate, stir for 2h, centrifuge at 4000r / min for 15min, remove the supernatant, take the precipitate, repeat twice, remove the alcohol, redissolve the last collected precipitate and perform rotary evaporation to obtain a protein solution;

[0044] S23, protease hydrolysis: add distilled water to the above protein solution at a solid-liquid ratio of 1:3 to homogenize, adjust the pH to 8.0, add 1000u / g alkaline protease, hydrolyze at 57°C for 3.5h, inactivate the enzyme, centrifuge at 4000r / min for 20min, take the supernatant, and obtain an enzymatic hydrolyzate;

[0045] S24, activated carbon deodorization treatment: add 3wt% activated carbon to the above enzymatic hydrolyzate, treat at 55°C for 20min, filter, centrifuge to obtain a deodorized enzymatic hydrolyzate;

[0046] S25, Maillard reaction: 5wt% glucose, 2wt% NaCl, 0.5wt% vitamins (0.25wt% V B1 and 0.25wt%V C ), sealed and reacted in a boiling water bath for 40 min, cooled, centrifuged, and the supernatant was collected to obtain a flavoring substance containing abalone flavor.

[0047] S3, preparing abalone sausage: dicing the tenderized abalone, mixing with the seasoned minced meat, adding a flavoring substance containing abalone flavor, enema, and steaming for 15 minutes to obtain abalone sausage. Wherein, based on the sum of the mass of the tenderized abalone and the seasoned minced meat as 100%, the addition amount of the tenderized abalone is 10%, and the addition amount of the flavoring substance containing abalone flavor is 2% of the total mass of the tenderized abalone and the seasoned minced meat.

[0048] Example 2

[0049] The difference between this embodiment and embodiment 1 is that the amount of the flavoring substance containing abalone flavor is different, which is adjusted to 4%. The other steps remain unchanged.

[0050] Example 3

[0051] The difference between this embodiment and embodiment 1 is that the amount of the flavoring substance containing abalone flavor is different, which is adjusted to 6%. The other steps remain unchanged.

[0052] Comparative Example 1

[0053] The difference between this comparative example and Example 1 is that no flavoring substance containing abalone flavor is added. The remaining steps remain unchanged.

[0054] Examples 1-3 and Comparative Example 1 (control) were tested, and the results are recorded in Tables 1-3. Figure 1-2 .

[0055] Texture determination: Before testing, the samples were placed at room temperature for 2 hours, and then the abalone sausage samples were cut into cylinders with a height of 20 mm and a diameter of 25 mm. The compression load index of abalone sausages with different contents of flavoring substances was determined using a texture analyzer. The test conditions were as follows: cylindrical test probe, pre-test, post-test and test speed were all 1 mm / s; the compression degree was 50%. The test results are recorded in Table 1 and Figure 1 A.

[0056] Table 1 Abalone sausage texture test results

[0057]

[0058] From Table 1 and Figure 1 A It can be seen that abalone sausages with different amounts of abalone-flavored flavoring substances present different texture characteristics. The amount of flavoring substances added is inversely proportional to the compression load. This is because abalone-flavored flavoring substances contain a variety of enzymes and active substances. These components interact with the proteins in the sausage, causing changes in its three-dimensional structure, thereby affecting the gel-forming ability and water retention capacity. This may lead to a decrease in the tightness of the sausage structure, thereby affecting its texture load.

[0059] Sensory evaluation: The samples were cut into 25 mm diameter × 50 mm length and randomly provided to trained sensory assessors to evaluate the appearance, flavor, texture, and juiciness of each abalone sausage (full score is 10 points). The sensory evaluation criteria are shown in Table 2, and the sensory evaluation results are shown in Tables 3 and Figure 1 B.

[0060] Table 2 Sensory evaluation standards for abalone sausage

[0061]

[0062] Table 3 Sensory evaluation results of abalone sausage

[0063]

[0064] From Table 3 and Figure 1B It can be seen that different amounts of flavoring substances containing abalone flavor did not have a significant effect on the appearance of abalone sausage. In terms of flavor, the different proportions of flavoring substances added resulted in a large difference in scores among individual members, and the score trend showed 2%>control (0%)≈6%>4%. This may be because the addition of 2% of flavoring substances is a moderate proportion, and products without adding flavoring substances and adding 6% are suitable for creating different flavors, which are slightly higher than those adding 4% of flavoring substances. As the proportion of flavoring substances increases, texture and juiciness are positively correlated. This shows that the addition of flavoring substances can improve the taste, which is consistent with the conclusion of texture determination. If you want to take care of more customers, you should choose abalone sausage made with 2% flavoring substances. While improving the flavor, it also improves the taste compared to the control.

[0065] Electronic nose measurement: Place the electronic nose device in a clean air environment with an ambient temperature of (25±1)℃. Preheat the sensor for 30 minutes before the formal test. Before measurement, place the sample in a measuring cup, seal it and let it stand for 30 minutes for gas enrichment. When the measurement starts, use an air pump to deliver the headspace air of the sample to the detection chamber at a flow rate of 300mL / min. The collection time is 120s. After each measurement, blow dry and clean air into the electronic nose device for 10 minutes to completely clean it before the next experiment. The test results are recorded in Figure 2 .

[0066] After the sample sensor response value was stable, the electronic nose data from 80 to 82 seconds were subjected to PCA analysis. The analysis results are as follows: Figure 2 As shown in A. The data points shown in the figure reflect the changes in the smell of abalone sausage caused by different concentrations of flavoring substances. The distribution distance between the points of the four groups of samples is relatively far, and the overlap between the various parts is relatively small, which reflects the differences between the samples. Figure 2 As shown in B, adding different proportions of flavoring substances to abalone sausage has a greater impact on the five sensors W5S, W1S, W1W, W2S and W2W in the electronic nose. The sample with 6% flavoring substance addition has a large difference from the control, but the samples with 2% and 4% addition have a small difference compared with the control. The alkanes and alcohols in W1S and W2S are the main odor characteristics of abalone, with higher response values ​​than the control, and the response values ​​of W1W and W2W with a corrupt smell are lower than those of the control group. This experimental result is consistent with the results of sensory evaluation.

[0067] Based on the above results, it can be seen that the flavor of the abalone sausage prepared in Example 1 is better, which may be due to the moderate proportion of 2% of the flavoring substances containing abalone flavor, which is suitable for creating different flavors; the juiciness of the abalone sausage prepared in Example 2 is better, because the flavoring substances containing abalone flavor are rich in a variety of enzymes and active substances, which interact with the proteins in the abalone sausage, causing its three-dimensional structure to change, thereby affecting the gel-forming ability and water retention capacity, and improving the juiciness of the abalone sausage; the texture and juiciness of the abalone sausage prepared in Example 3 are better, because the flavoring substances containing abalone flavor are rich in a variety of enzymes and active substances, which interact with the proteins in the abalone sausage, improving the texture and juiciness of the abalone sausage; while the abalone sausage prepared in Comparative Example 1 has a single flavor, a woody taste, and a poor performance.

[0068] Investigation on process optimization

[0069] 1. Optimization of tenderization treatment

[0070] Sample preparation: Fresh abalone control sample preparation: After the fresh abalone is shelled and visceral, it is placed in an ice water bath for subsequent experiments. Tenderized abalone sample preparation: After the fresh abalone is shelled and visceral, it is tenderized in a water bath at different temperatures (50, 60, 70°C) for different times (5, 10, 15 min).

[0071] Texture measurement: The texture analyzer was used for measurement. Samples with a length, width and height of 1 cm were taken from the middle of the ventral foot of raw abalone and tenderized abalone. The test conditions were as follows: cylindrical test probe, pre-test, post-test and test speed were all 1 mm / s; compression degree was 50%. The puncture test conditions were as follows: pre-test, post-test and test speed were all 1 mm / s; puncture stroke was 5 mm.

[0072] Sensory evaluation: The samples were randomly provided to trained sensory assessors, who gave a comprehensive score to the sensory indicators (taste, aroma, texture and overall shape) of the tenderized abalone, with a full score of 10. The sensory evaluation standards are shown in Table 4.

[0073] Table 4 Sensory evaluation standards for tenderized abalone

[0074]

[0075] 1.1 Tenderization temperature optimization

[0076] from Figure 3 It can be seen that after being tenderized at different temperatures, abalone exhibits different texture characteristics. Figure 3 A and Figure 3B shows that the compression load and puncture load of abalone tenderized at 60°C are the smallest, while the loads are the largest at 70°C. This is because the temperature has a great influence on the quality of abalone meat during the tenderization process, which is mainly related to the protein denaturation and gelation process. At 50°C, the protein in abalone begins to partially denature, that is, the three-dimensional structure of the protein begins to unravel, but this process is not complete, resulting in a certain elasticity and hardness of the meat. When the temperature rises to 60°C, the protein denatures further. At this temperature, the protein denatures moderately, allowing it to better interact with water molecules and increase the tenderness of the meat. Moderately denatured protein combines with water molecules to make the meat soft and have the best taste. At 70°C, the protein denatures more thoroughly, resulting in a tighter network structure between protein molecules. This tighter network structure captures more water and forms a hard, gel-like substance. Due to the formation of gel, the meat becomes hard, and the cross-linking of the protein is enhanced, making the meat structure firmer. Figure 3 C shows that the scores of abalone tenderized at different temperatures are similar in overall morphology. Among the three indicators of taste, aroma, and texture, abalone tenderized at 60℃ scored the highest. The high scores for taste and texture are similar to the data measured by texture. Therefore, 60℃ is the best temperature for abalone tenderization, and subsequent experiments were conducted at this temperature.

[0077] 1.2 Optimization of tenderization time

[0078] After being tenderized for different times, abalone exhibits different texture characteristics. Figure 4 A and Figure 4 B learned that the compression and puncture loads of abalone tenderized at 10 minutes were the smallest, and the loads at 15 minutes were the largest. This is because the heating time during the tenderization of abalone has an impact on the quality of abalone meat, which is mainly related to the protein denaturation and gelation process. During the tenderization process, the degree of protein degradation will affect the texture of the abalone. At 10 minutes, the degree of protein degradation may reach the best, making the abalone neither too loose nor too tight. At 5 minutes, the protein degradation is insufficient; at 15 minutes, the protein is over-degraded. As the heating time increases, the moisture in the abalone will gradually be lost. The loss of moisture will make the abalone drier and harder, which may also be one of the reasons for the increase in compression and puncture loads after 15 minutes. Figure 4 C shows that the scores of abalone tenderized at different times in overall morphology are similar. Among the four indicators, the abalone tenderized for 10 minutes scored the highest. The high scores of taste and texture are similar to the data measured by texture. Therefore, 10 minutes is the best time for abalone tenderization, and subsequent experiments were conducted using this time.

[0079] 2. Investigation of flavoring substances containing abalone flavor

[0080] Sample preparation: Take the abalone viscera puree prepared in step S21 in Example 1 and the flavoring substance containing abalone flavor prepared in steps S21-S25 in Example 1, and dilute them 10 times with distilled water.

[0081] Sensory evaluation: The samples were randomly provided to trained sensory assessors, who scored the samples based on their bitter and fishy taste, fresh and fragrant taste, and appearance and color. The full score was 10 points. The sensory evaluation standards are shown in Table 5.

[0082] Table 5 Sensory evaluation scoring standards for flavor substances

[0083]

[0084] Figure 5 The results showed that the flavoring substances containing abalone flavor were superior to the visceral puree in all sensory evaluations. During the alcohol decolorization process, the formed precipitates may further aggregate into larger flocs, which can be removed by centrifugation, resulting in a higher score in appearance color. Activated carbon has a highly developed microporous structure and a huge specific surface area, which enables it to effectively adsorb impurities in gases and liquids, including volatile organic compounds, pigments, odor molecules, etc. The surface of activated carbon is rich in various functional groups, such as hydroxyl and carboxyl groups, which can interact with odor molecules to achieve adsorption and removal of odors, which makes the flavoring substances score higher in the bitter and fishy items. During the Maillard reaction, amino acids, sugars and other compounds undergo a series of chemical reactions, resulting in changes in molecular structure and properties, which stimulates the unique flavor of abalone flavoring substances, making the flavor score of flavoring substances higher than that of the puree.

[0085] 3. Optimization of the amount of tenderized abalone (granules) added

[0086] Sample preparation: Prepare according to the formula in Table 6.

[0087] Table 6 Abalone sausage formula with different amounts of tenderized abalone grains added

[0088]

[0089] Evaluation: The texture of abalone sausage was tested according to the above-mentioned texture test and sensory evaluation methods.

[0090] from Figure 6As can be seen in A, as the amount of tenderized abalone granules added increases, the load hardness shows a trend of first increasing and then decreasing, which may be related to the composition and properties of the tenderized abalone granules. Tenderized abalone granules themselves have a high load hardness, and their addition will increase the viscosity and elasticity of the food, thereby increasing the load hardness. However, as the amount of tenderized abalone granules added continues to increase, because they are diced and added to the minced meat to make sausages, there is a lack of connection between the tenderized abalone granules and the minced meat, resulting in a decrease in load hardness. Figure 6 B shows the effect of different amounts of tenderized abalone grains on flavor, texture, appearance and juiciness. As the amount of tenderized abalone grains added increases, the unique flavor of the product is increased, and the flavor score gradually increases. In terms of texture, 5% and 10% of the tenderized abalone grains added scored higher, because the right amount of tenderized abalone grains can add a rich taste layer to the sausage. As for the 15% addition, because the amount added is too much, the texture is looser than other amounts, which is consistent with the experimental results of texture. This looser structure also affects the appearance and juiciness scores. This proves that with the right amount of addition, tenderized abalone grains can bring more moisture and moistness to the food, and as the amount of tenderized abalone grains increases, their color and shape may not be as attractive as when added in small amounts.

[0091] The amount of tenderized abalone added has an impact on the appearance, flavor, texture and juiciness of food. The right amount of addition can improve the overall quality and taste of the food, but too much addition may reduce the evaluation of certain attributes. Therefore, in food processing, it is necessary to find a suitable amount of tenderized abalone to achieve the best sensory effect, so 10% addition is a more balanced choice.

[0092] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing abalone sausage, characterized in that: The following steps are involved: S1, abalone tenderization: tenderizing the pretreated abalone by water bath heating to obtain tenderized abalone; S2, preparing a flavoring substance containing abalone flavor: using edible alcohol to carry out alcohol decolorization of pretreated abalone viscera to obtain a protein solution, then carrying out protease enzymolysis to obtain an enzymolysis solution, then carrying out a deodorization treatment on it using activated carbon, and finally carrying out a Maillard reaction on the deodorized enzymolysis solution to obtain a flavoring substance containing abalone flavor; S3, preparing abalone sausage: dicing the tenderized abalone, mixing with the seasoned minced meat, and adding the flavoring substance containing abalone flavor to obtain the abalone sausage.

2. The method for preparing abalone sausage according to claim 1, characterized in that: In step S1, the tenderization temperature is 60°C and the tenderization time is 10 minutes.

3. The method for preparing abalone sausage according to claim 1, characterized in that: In step S2, the abalone viscera pretreatment specifically comprises the following steps: removing connective tissue from the abalone viscera and washing them, adding distilled water for pulping at a mass ratio of 1:1.5-2.5, sieving, centrifuging at 3500-4500r / min for 15-20min, removing the supernatant, and obtaining a precipitate.

4. The method for preparing abalone sausage according to claim 1, characterized in that: In step S2, the alcohol decolorization specifically includes the following steps: adding 75% edible alcohol and stirring for 1.5-2.5h, centrifuging at 3500-4500r / min for 15-20min, removing the supernatant, taking the precipitate, repeating twice, removing the alcohol, re-dissolving the finally collected precipitate and performing rotary evaporation to obtain the protein solution.

5. The method for preparing abalone sausage according to claim 1, characterized in that: In step S2, the protease hydrolysis specifically includes the following steps: adding distilled water to the protein solution at a solid-liquid ratio of 1:2.5-3 to homogenize, adjusting the pH to 7.8-8.2, adding 900-1100u / g alkaline protease, hydrolyzing at 55-60°C for 3-4h, inactivating the enzyme, and centrifuging at 3500-4500r / min for 15-20min to obtain the enzymatic hydrolyzate.

6. The method for preparing abalone sausage according to claim 1, characterized in that: In step S2, the activated carbon deodorization treatment specifically includes the following steps: adding 2.5-3.5wt% of activated carbon to the enzymatic hydrolyzate, treating at 55-60°C for 20-25min, filtering, centrifuging, and obtaining the deodorized enzymatic hydrolyzate.

7. The method for preparing abalone sausage according to claim 1, characterized in that: In step S2, the Maillard reaction specifically includes the following steps: adding 4.5-5wt% reducing sugar, 1.5-2wt% NaCl, and 0.4-0.5wt% vitamins to the deodorized enzymatic hydrolyzate, sealing it, reacting it in a boiling water bath for 40-45 minutes, cooling it, centrifuging it, and taking the supernatant to obtain the flavoring substance containing abalone flavor.

8. The method for preparing abalone sausage according to claim 1, characterized in that: In step S3, based on the total mass of the tenderized abalone and the seasoned minced meat being 100%, the amount of the tenderized abalone added is 10%, and the amount of the flavoring substance containing abalone flavor added is 2-6% of the total mass of the tenderized abalone and the seasoned minced meat.

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