Collagen casing-wrapped reprocessed fish cheese easy to store at normal temperature and preparation method of collagen casing-wrapped reprocessed fish cheese

Abstract

The invention relates to the technical field of preparation of processed cheese, in particular to collagen casing-wrapped processed fish cheese easy to store at normal temperature and a preparation method of the collagen casing-wrapped processed fish cheese. Comprising the following components in parts by weight: 1000-1200 parts of cheese, 10-20 parts of cream, 70-150 parts of minced fish, 80-120 parts of protein powder, 35-50 parts of emulsifying salt, 5-20 parts of a compound stabilizer, 340-500 parts of water and 0.2-2 parts of lactic acid. The preparation process comprises the steps of chopping and mixing, heating and shearing, sterilizing, sausage filling, integrated treatment and gas filling and packaging, and the obtained product has a special flavor, is fine and smooth in taste and can be stored at normal temperature. The product storage conditions are improved while the flavor and taste of the product are improved, and the problems that the fish cheese product in the prior art is single in flavor, rough in taste, not fine enough, not easy to store at normal temperature and the like are solved.

Description

Technical Field

[0001] The invention relates to the technical field of processed cheese preparation, and in particular to a processed fish cheese wrapped in a collagen casing that is easy to store at room temperature and a preparation method thereof. Background Art

[0002] At present, most of the processed cheese products currently sold in China are food ingredients in the form of cheese slices, cheese sauce, and mozzarella crumbs. Cheese snack products are generally cheese sticks and cheese strips, with a relatively single category. In addition, sweet cheese accounts for the vast majority of domestic processed cheese snacks, while cheese with special flavors is rare and the taste is single. Therefore, developing a different category of cheese snacks with special flavors that are easy for consumers to accept is a research and development trend for domestic dairy companies.

[0003] Among them, patent CN106551001A discloses a cheese sausage and a preparation method thereof, which is to pasteurize and ferment the original cheese with lactic acid bacteria, then add salt and monascus enzyme spore liquid, stir and enema to obtain the cheese sausage, and the obtained cheese sausage has the flavor of the original cheese, has a single flavor, and needs to be refrigerated and cannot be stored at room temperature. Patent CN103168857A discloses a smoked cheese sausage and a preparation method thereof, which uses the original cheese to prepare the cheese sausage, and obtains the cheese sausage with a smoked flavor, and the flavor is improved, but the moisture content of the soft cheese in the original cheese is high, and there is also the problem of a short shelf life, needing to be refrigerated, and cannot be stored at room temperature. Patent CN116019148A discloses a smoked cheese sausage containing dehydrated vegetables and a preparation method thereof, which combines cheese sausage and dehydrated vegetables to have a full and rich taste. The cheese in the smoked cheese sausage is processed cheese, mainly hard / semi-hard cheese (cheddar cheese and Gouda cheese), with high viscosity and vegetable particles can be evenly dispersed in the product, thus achieving room temperature of the cheese sausage product, that is, storage at room temperature. However, it is a combination of processed cheese and vegetables, has a low protein content, and has a single flavor.

[0004] Fish meat has the fresh taste of seafood, and the addition of fish meat can solve the problem of single flavor of existing cheese products. However, there are few products and research related to processed cheese sausages with meat products added in China, especially fish meat. There are almost no products with an addition of more than 1%. This is mainly because the emulsification of cheese and other auxiliary materials in the production process of processed cheese needs to be carried out under high temperature and high shear conditions, while the emulsification of meat needs to be carried out under low temperature conditions. Due to the inconsistency of the processing temperature and molding time of dairy products and meat products, a large amount of fish meat added will result in a rough taste of the final cheese sausage product, which is not delicate enough. At the same time, cheese products containing fish meat are difficult to be fully sterilized in a short time. The existing packaging inflation types result in high oxygen content in the packaging, which makes it difficult to store the product at room temperature and has a short shelf life. In addition, the existing packaging method of packaging first and then heat sterilizing meat sausages will also cause the cheese to melt again and flow out of the casing. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a reconstituted fish cheese wrapped in collagen casing that is easy to store at room temperature and a preparation method thereof. By adjusting the amount of fish, cheese and auxiliary materials added and special improvements in the preparation process, the product flavor and taste are enhanced while improving the storage conditions of the product so that it can be stored at room temperature.

[0006] The invention aims to provide a reconstituted fish cheese wrapped in collagen casing which is easy to store at room temperature. The reconstituted fish cheese comprises the following components by weight: 1000-1200 parts of cheese, 10-20 parts of cream, 70-150 parts of fish paste, 80-120 parts of protein powder, 35-50 parts of emulsifying salt and 5-20 parts of compound stabilizer.

[0007] Furthermore, the following components are included in parts by weight: 1000-1200 parts of cheese, 10-20 parts of butter, 70-150 parts of fish paste, 80-120 parts of protein powder, 35-50 parts of emulsifying salt, 5-20 parts of compound stabilizer, 340-500 parts of water, and 0.2-2 parts of lactic acid.

[0008] Furthermore, the following components are included in parts by weight: 1000 parts of cheese, 380 parts of water, 10 parts of cream, 80 parts of fish paste, 80 parts of protein powder, 38 parts of emulsifying salt, 5.4 parts of compound stabilizer, and 0.3 parts of lactic acid.

[0009] Furthermore, the cheese is a weakly acidic hard cheese or semi-hard cheese.

[0010] Furthermore, the emulsifying salt is at least one of sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, and sodium citrate.

[0011] Furthermore, the compound stabilizer is at least one of locust bean gum, gellan gum, carrageenan, xanthan gum, sodium alginate, guar gum, gelatin, pectin, agar or glutamine transaminase.

[0012] Another object of the present invention is to provide a method for preparing reconstituted fish cheese wrapped in collagen casing that is easy to store at room temperature, comprising the process of chopping → heating and shearing → sterilization → enema → integrated treatment → inflation packaging, wherein the chopping process is to mix and chop fish paste, emulsified salt, compound stabilizer and water, and the chopping temperature is controlled to be 0.5-10°C.

[0013] Furthermore, the heating shearing process is to add cheese, water, cream, protein powder, emulsifying salt, compound stabilizer and lactic acid to the material obtained in the chopping process for heating and shearing, and the shearing rate is 1000-2500rpm / min.

[0014] Furthermore, the heating and shearing process uses steam heating, and the shearing is stopped when the temperature reaches a preset temperature, and the preset temperature is 70-98°C.

[0015] Furthermore, the sterilization process adopts UHT sterilization at a sterilization temperature of 128-145°C.

[0016] Furthermore, the integrated treatment includes steaming, smoking, drying and cooling, wherein the steaming temperature is 60-70°C and the relative humidity is 85-99%; the smoking temperature is 25-45°C and the relative humidity is 30-85%; the drying temperature is 60-70°C and the relative humidity is 15-30%; the cooling temperature is 4-6°C and the relative humidity is ≤30%.

[0017] Furthermore, the gases used in the inflation packaging process are nitrogen and carbon dioxide, and the volume ratio of nitrogen and carbon dioxide is 7:3; the oxygen content in the inflation packaging is ≤0.5%.

[0018] Further, the specific preparation steps are as follows:

[0019] (1) Mixing the fish paste, a portion of the formula amount of emulsified salt, a compound stabilizer, and water in a chopping and mixing pot, and then transferring the mixture to a stainless steel container for later use;

[0020] (2) adding the material obtained in step (1) and the cheese in the formula into a melting pot, and adding the remaining water, emulsifying salt, compound stabilizer and the formula amount of cream, protein powder and lactic acid; turning on the bottom knife and side knife of the melting pot for shearing, turning on the steam heating to the preset temperature to stop shearing, and detecting various indicators of the material;

[0021] (3) sterilizing the material obtained in step (2) by UHT and then putting it into clean cans for filling;

[0022] (4) the sterilized material in step (3) is subjected to enema twisting by a sausage twisting machine;

[0023] (5) the product obtained in step (4) is steamed, smoked, dried and cooled in an integrated steaming box;

[0024] (6) Cutting the product obtained in step (5) and then independently inflating and packaging the cut single products.

[0025] The advantages of the present invention are:

[0026] 1. The present invention combines cod with cheese, and the umami substances in the fish and the umami substances in the cheese are combined, which has a synergistic effect and produces the effect of amplifying the umami taste. The obtained product has both the aroma of cheese and the umami taste of fish. Compared with the prior art, the flavor of the product is improved, and the problem of the single flavor of the product in the prior art is solved;

[0027] 2. The present invention controls the addition amount of emulsifying salt and compound stabilizer and the preparation conditions of chopping, heating shearing and integrated processing, so that the obtained fish cheese has uniform texture and delicate taste. Compared with the prior art, the product will not produce residue, which significantly improves the delicacy of the product and solves the technical problem that the cheese in the prior art has a large amount of fish added, resulting in a rough product and insufficient delicacy.

[0028] 3. The present invention adjusts the addition ratio of fish, cheese and auxiliary materials so that the product has higher melting performance when the dry matter is high. At the same time, through the control of the preparation process conditions and the special inflation packaging method, the prepared product can reach a commercially sterile state, can be stored at room temperature, and has a long shelf life. Compared with the prior art, the present application adopts steam direct injection UHT sterilization, combined with increasing the temperature before sterilization and reducing the temperature after sterilization, to improve the fluidity of the product before sterilization and increase the product concentration after sterilization to achieve a low water activity condition after the product is filled. After filling, the product is steamed and smoked to kill the microorganisms on the surface of the casing. At the same time, a suitable ratio of nitrogen and carbon dioxide is used for inflation packaging, which can solve the technical problem in the prior art that cheese products containing fish are difficult to be fully sterilized in a short period of time, resulting in a short shelf life and difficulty in storage at room temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a flow chart for preparing a reconstituted fish cheese wrapped in a collagen casing that is easy to store at room temperature;

[0030] Figure 2 This is a product picture of the reconstituted fish cheese wrapped in collagen casing that is easy to store at room temperature after packaging according to the present invention. DETAILED DESCRIPTION

[0031] The following will be combined with the drawings in the embodiments of the invention to clearly and completely describe the technical solutions in the embodiments of the invention. Obviously, the described embodiments are only part of the embodiments of the invention, not all of them. Based on the embodiments in the invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the invention.

[0032] It should be noted that the various installation methods and technical terms mentioned in the invention are technical terms that have long been clearly known in the relevant technical field, so no further explanation is given. In addition, the same reference numerals are used for the same components, but this does not affect and should not constitute an accurate understanding of the technical solution by those skilled in the art.

[0033] Example 1

[0034] The present embodiment provides a reconstituted fish cheese wrapped in a collagen casing that is easy to store at room temperature, which includes the following components by weight: 1000 parts of cheese, 380 parts of water, 10 parts of cream, 80 parts of fish paste, 80 parts of protein powder, 38 parts of emulsifying salt (the emulsifying salt in the present embodiment is sodium pyrophosphate), 5.4 parts of a compound stabilizer (the compound stabilizer in the present embodiment is locust bean gum, gellan gum and carrageenan), and 0.3 parts of lactic acid, as shown in Table 1.

[0035] The method for preparing the reconstituted fish cheese wrapped in collagen casing that is easy to store at room temperature is as follows: Figure 1 As shown, it includes chopping → heating and shearing → sterilization → enema → integrated processing → inflation and packaging process. The specific steps are as follows:

[0036] (1) Chopping: The fish paste, 10 parts of emulsifying salt, 1 part of compound stabilizer, and 16 parts of water are chopped in a chopping pot, and the temperature during the chopping process is controlled between 0.5-10° C. After mixing, chopping, and emulsifying for 5 minutes, the mixture is transferred to a stainless steel container for standby use. The temperature of the material after chopping is 8.3° C.

[0037] (2) Heating and shearing: the material obtained after chopping and mixing in step (1) is added into a melting pot together with the formulated amount of cheese, and the remaining formulated amount of water (366 parts), the formulated amount of cream (10 parts), the protein powder (80 parts), the lactic acid (0.3 parts) and the remaining formulated amount of emulsifying salt (28 parts) and the compound stabilizer (4.4 parts) are added; the bottom knife and the side knife of the melting pot are turned on to shear at 1500 rpm / min, steam is turned on to heat to 85° C. to stop shearing, and the moisture content and pH of the material are detected to see whether they are maintained within the appropriate range;

[0038] (3) Sterilization: The material obtained in step (2) with the moisture content and pH maintained within the appropriate range is sterilized by UHT at 137° C. The sterilized material is put into a clean can for later use;

[0039] (4) Enema: The clean material to be canned in step (3) is passed through an enema twisting machine for enema twisting;

[0040] (5) Integrated treatment: the material after enema twisting in step (4) is processed in an integrated cooking box, firstly, it is cooked at a temperature of 60° C. and a relative humidity of 90% for 30 minutes; then it is smoked at a temperature of 40° C. and a relative humidity of 40% for 20 minutes; then it is dried at a temperature of 65° C. and a relative humidity of 20% for 15 minutes, and finally it is cooled at a temperature of 4° C. and a relative humidity of 20% for 40 minutes to obtain the product;

[0041] (6) Inflation packaging: The product obtained in step (5) is inflated and packaged in an automatic cutting and nitrogen-filling packaging machine. The gases filled are nitrogen and carbon dioxide. The volume ratio of the gas is nitrogen: carbon dioxide = 7:3. The oxygen content in the final product package is ≤0.5%.

[0042] The product obtained after inflation packaging is as follows Figure 2 shown.

[0043] Example 2

[0044] The formula components and preparation method of this embodiment are the same as those of Example 1, except that the addition amount of each component in the formula is different. Calculated by weight, this embodiment includes the following components: 1000 parts of cheese, 340 parts of water, 10 parts of cream, 70 parts of fish paste, 80 parts of protein powder, 35 parts of emulsifying salt (the emulsifying salt in this embodiment is sodium hexametaphosphate), 5 parts of compound stabilizer (the compound stabilizer in this embodiment is carrageenan, sodium alginate and gelatin), and 0.2 parts of lactic acid, as shown in Table 1.

[0045] Example 3

[0046] The formula components and preparation method of this embodiment are the same as those of Example 1, except that the addition amount of each component in the formula is different. Calculated by weight, this embodiment includes the following components: 1200 parts of cheese, 500 parts of water, 20 parts of cream, 150 parts of fish paste, 120 parts of protein powder, 50 parts of emulsifying salt (the emulsifying salt in this embodiment is sodium tripolyphosphate), 20 parts of compound stabilizer (the compound stabilizer in this embodiment is xanthan gum and pectin), and 2 parts of lactic acid, as shown in Table 1 for details.

[0047] Example 4

[0048] The formula components and preparation method of this embodiment are the same as those of Example 1, except that lactic acid is not added in the formula of this application. The formula includes the following components by weight: 1000 parts of cheese, 100 parts of water, 10 parts of cream, 80 parts of fish paste, 80 parts of protein powder, 38 parts of emulsifying salt (the emulsifying salt in this embodiment is sodium pyrophosphate), and 5.4 parts of compound stabilizer (the compound stabilizer in this embodiment is guar gum, agar and glutamine transaminase). See Table 1 for details.

[0049] Example 5

[0050] The formula components and preparation method of this embodiment are the same as those of Example 1, except that the process parameters of the preparation process are different, as follows:

[0051] In step (1), the temperature during the chopping process is controlled at 0.5-10°C, and the temperature of the material obtained after chopping is 7.5°C.

[0052] In step (2), the heating shearing temperature is 70°C and the shearing rate is 2500 rpm / min;

[0053] In step (3), the UHT sterilization temperature is 145°C;

[0054] In step (5), first, steaming is performed at a temperature of 60° C. and a relative humidity of 85% for 30 minutes; then, smoking is performed at a temperature of 25° C. and a relative humidity of 85% for 20 minutes; then, drying is performed at a temperature of 70° C. and a relative humidity of 15% for 15 minutes, and finally, cooling is performed at a temperature of 4° C. and a relative humidity of 30% for 40 minutes to obtain the product.

[0055] Example 6

[0056] The formula components and preparation method of this embodiment are the same as those of Example 1, except that the process parameters of the preparation process are different, as follows:

[0057] In step (1), the temperature during the chopping process is controlled at 0.5-10°C, and the temperature of the material obtained after chopping is 9.2°C.

[0058] In step (2), the heating shearing temperature is 98° C. and the shearing rate is 1000 rpm / min;

[0059] In step (3), the UHT sterilization temperature is 128°C;

[0060] In step (5), first, steaming is performed at a temperature of 70° C. and a relative humidity of 99% for 30 minutes; then, smoking is performed at a temperature of 45° C. and a relative humidity of 30% for 20 minutes; then, drying is performed at a temperature of 60° C. and a relative humidity of 30% for 15 minutes, and finally, cooling is performed at a temperature of 6° C. and a relative humidity of 10% for 40 minutes to obtain the product.

[0061] Comparative Example 1

[0062] This comparative example is a domestically produced brand of cheese lava cod fish sausage currently on the market (ingredients: cod fish meat, freshwater fish paste, water, high-calcium cheese sauce, starch, vegetable oil, trehalose, compound seasoning, edible salt, DHA algae oil).

[0063] Comparative Example 2

[0064] This comparative example is a domestic brand of crispy cheese currently on the market (ingredients: cheese, water, skim milk powder, trehalose, acetate starch, collagen casing, concentrated milk protein, yeast extract, sodium hexametaphosphate, trisodium phosphate, nisin, natamycin, food flavoring).

[0065] Comparative Example 3

[0066] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the addition amounts of the formula are different. This comparative example includes the following components by weight: 1000 parts of cheese, 350 parts of water, 5 parts of cream, 80 parts of fish paste, 60 parts of protein powder, 38 parts of emulsifying salt (the emulsifying salt in this comparative example is sodium pyrophosphate), 5.4 parts of compound stabilizer (the compound stabilizer in this comparative example is locust bean gum, gellan gum and carrageenan), and 0.3 parts of lactic acid, as shown in Table 1.

[0067] Comparative Example 4

[0068] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the addition amounts of the formula are different. This comparative example includes the following components by weight: 1000 parts of cheese, 380 parts of water, 10 parts of cream, 80 parts of fish paste, 80 parts of protein powder, 65 parts of emulsifying salt (the emulsifying salt in this comparative example is sodium pyrophosphate), 7 parts of compound stabilizer (the compound stabilizer in this comparative example is locust bean gum, gellan gum and carrageenan), and 0.3 parts of lactic acid, as shown in Table 1.

[0069] Comparative Example 5

[0070] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the types of emulsifying salts are different. The emulsifying salts used in this comparative example are trisodium phosphate and sodium citrate (the mass ratio is 2.5:1), as shown in Table 1.

[0071] Comparative Example 6

[0072] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the parameter conditions in the preparation process are different. The temperature of the chopping process of this comparative example is not strictly controlled. The material temperature after chopping is 30°C, the heating shear temperature is 60°C, and the shear rate is 1500rpm / min.

[0073] Comparative Example 7

[0074] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the parameter conditions in the preparation process are different. The material temperature obtained after chopping and mixing in this comparative example is 10°C, the heating shear temperature is 110°C, and the shear rate is 1500rpm / min.

[0075] Comparative Example 8

[0076] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the parameter conditions in the preparation process are different. The sterilization temperature of this comparative example is 100° C., the fumigation temperature is 60° C., and the relative humidity is 40%.

[0077] Comparative Example 9

[0078] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the parameter conditions in the preparation process are different. The sterilization temperature of this comparative example is 150° C., the fumigation temperature is 25° C., and the relative humidity is 40%.

[0079] Comparative Example 10

[0080] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the parameter conditions in the preparation process are different. The sterilization temperature of this comparative example is 100° C., the fumigation temperature is 25° C., and the relative humidity is 50%.

[0081] Comparative Example 11

[0082] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the inflation packaging method is different. The gas filled in the inflation packaging process of this comparative example is nitrogen, and no carbon dioxide is filled.

[0083] Comparative Example 12

[0084] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the inflation packaging method is different. The volume ratio of nitrogen and carbon dioxide filled in the inflation packaging process of this comparative example is 9:1.

[0085] Comparative Example 13

[0086] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the inflation packaging method is different. The volume ratio of nitrogen and carbon dioxide filled in the inflation packaging process of this comparative example is 8:2.

[0087] Comparative Example 14

[0088] The formula components and preparation method of this comparative example are the same as those of Example 1, except that the inflation packaging method is different. The volume ratio of nitrogen and carbon dioxide filled in the inflation packaging process of this comparative example is 6:4.

[0089] Table 1 Formula table of embodiments and comparative examples

[0090]

[0091] Test Example 1 Sensory Test

[0092] 1. Select 8 sensory assessors (the selected sensory assessors are in good health, based on professional knowledge of dairy products, and after sensory analysis training, they can use their vision, touch, taste and smell organs to make correct assessments of many sensory evaluations such as color, fragrance, taste and texture of dairy products), respectively, and perform sensory scoring on the samples of Examples 1-6 and Comparative Examples 1-2, respectively, from five aspects of color, texture, smell, flavor and mouthfeel. In order to eliminate the influence of interference factors such as samples and assessors on the scoring results, a method of full blind testing of 8 samples is adopted, that is, 8 samples are divided into 8 groups, and each group of marked samples is randomly recoded from A to H. Each assessor provides 8 sets of special tasting tools (knife, fork, purified water, etc.). According to the original marked classification statistics, the one with a high comprehensive index score has a good effect (full score 100 points) and a high evaluation. The specific results are shown in Table 2.

[0093] As can be seen from the scoring results in Table 2, the three products have their own characteristics. Among them, Comparative Example 1 is mainly fish-based, and cheese is filled in the middle of the fish sausage in the form of cheese sauce. It belongs to a cheese sauce sandwich sausage. The taste is mainly the taste of ordinary meat sausage, and there is no delicate taste of cheese; the smell smells slightly fishy; the fish and cheese have distinct flavors, and the cheese taste is only based on the cheese sauce, and the cheese taste is light, mainly the taste of meat sausage, and the overall score is low; while Comparative Example 2 does not add fish, the smell does not smell fishy, ​​and the flavor is mainly cheese, with a heavy milky flavor and a single flavor; the taste is crispy on the outside and soft on the inside, and the entrance is dense and delicate. The overall score is slightly higher than Comparative Example 1, but significantly lower than Examples 1-6. The products of Examples 1-6 of the present invention have both the fragrance of cheese and the freshness of fish, and the cheese taste is mellow, and it will not overwhelm the freshness of fish; the smell smells almost no fishy smell of fish; the color and texture are not much different from Comparative Example 2, and the taste is also crispy on the outside and soft on the inside, and the entrance is also dense and delicate. In summary, Examples 1-6 of the present invention are superior to Comparative Examples 1 and 2 in terms of color, texture, smell, flavor and taste, especially Example 1 which has the best overall evaluation and is the optimal example of the present application.

[0094] Table 2 Sensory evaluation table of comparative example 1 and comparative example 2 and embodiment

[0095]

[0096] 2. The same method was used to perform sensory scoring on the samples of Example 1 and Comparative Examples 3-11, respectively, and the scores were also given from five aspects: color, texture, smell, flavor, and taste. The results are shown in Table 3:

[0097] Table 3 Sensory evaluation table of Example 1 and comparative example

[0098]

[0099] It can be seen from the results in Table 3 that the reconstituted fish cheese wrapped in collagen casing prepared according to the formula and preparation process of the present invention is slightly better in color, texture, smell, flavor and taste. It can be seen from the comparison of the results of Example 1 and Comparative Examples 3, 4 and 5 that changing the type and addition amount of the formula components will affect the taste, texture and flavor of the product. Among them, the cheese aroma of Comparative Example 3 is not enough, the milk flavor is less, the fish flavor is heavier, the product tastes slagy and not delicate enough, and the fat content and protein ratio in the nutritional ingredients are reduced compared with Example 1.

[0100] By comparing the results of Example 1 with those of Comparative Examples 4 and 5, it can be seen that improper selection of the type of emulsifying salt and excessive addition of emulsifying salt will affect the emulsification effect of the product, and will have adverse effects on the viscosity, mouthfeel, texture and taste of the cheese sausage product. The cheese product wrapped in the protein casing is hard in texture, not soft enough, has a rough surface, and has a crumbly taste and is not delicate enough, so that the texture and taste of the cheese sausage product cannot meet the requirements.

[0101] By comparing the results of Example 1 with Comparative Examples 6-10, it can be seen that the control of conditions in the preparation process is particularly important. Improper control of conditions will also affect the texture, flavor and taste of the final product. Among them, in Comparative Examples 6 and 7, the process conditions of the chopping process and the heating shearing process were changed, which will affect the taste of the final cheese sausage product. If the temperature of any step is too high, a fat layer will appear on the surface of the product, affecting the texture and taste, forming larger particles, and the taste will be crumbly and not delicate enough. At the same time, it will affect the flavor of the product, destroying the synergistic effect of the milky flavor of the cheese and the umami taste of the fish, and the milky flavor will be relatively weak and not mellow enough.

[0102] Test Example 2 Nutritional Components Test

[0103] The products of the embodiments of the present invention were tested for nutritional components, wherein the moisture content was determined by the first method of GB5009.3-2016 "National Food Safety Standard for Determination of Water in Food", the pH was determined by GB5009.237-2016 "National Food Safety Standard for Determination of pH Value of Food", the protein content was determined by the first method of GB5009.5-2016 "National Food Safety Standard for Determination of Protein in Food", and the fat content was determined by the third method of GB5009.6-2016 "National Food Safety Standard for Determination of Fat in Food", and the results are shown in Table 4:

[0104] Table 4 Product composition content of the embodiments and comparative examples

[0105] Moisture content pH Protein Content Fat Content Example 1 52.0 5.3 19.8 22.7 Example 2 50.7 5.4 20.3 23.5 Example 3 52.7 4.9 19.7 21.5 Example 4 41.8 5.6 24.0 27.6 Example 5 52.1 5.3 19.8 22.7 Example 6 51.9 5.3 19.7 22.6 Comparative Example 3 51.9 5.3 19.4 23.2 Comparative Example 4 51.2 5.3 19.4 22.3 Comparative Example 5 52.0 5.3 19.8 22.7 Comparative Example 6 52.0 5.3 19.8 22.7 Comparative Example 7 52.0 5.3 19.8 22.7 Comparative Example 8 51.9 5.3 19.8 22.8 Comparative Example 9 51.8 5.3 19.9 22.8 Comparative Example 10 52.0 5.3 19.8 22.7

[0106] It can be illustrated by Test Examples 1 and 2 that the present invention, by regulating the amount of emulsifying salt and compound stabilizer added and the control of the preparation conditions of chopping, heating shearing and integrated processing, makes the obtained fish cheese have uniform texture and delicate taste. Compared with the prior art, the product will not become crumbly, which significantly improves the delicacy of the product, and solves the technical problem of the prior art that the product is rough and not delicate enough due to the large amount of fish added to cheese.

[0107] Test Example 3 Microbiological Index Test

[0108] The products of Example 1 and the products of Comparative Examples 6-10 were tested for microbial indicators, the total colony count was measured according to the GB4789.2-2022 method, the molds and yeasts were measured according to the GB4789.15-2016 method, and the coliform group was measured according to the GB / T4789.3-2016 method. The specific results are shown in Table 5:

[0109] Table 5 Microbiological test results

[0110] Total colony count Mold Yeast Coliform bacteria Example 1 ＜10 ＜10 ＜10 ＜10 Comparative Example 6 40 ＜10 ＜10 ＜10 Comparative Example 7 ＜10 ＜10 ＜10 ＜10 Comparative Example 8 20000 50 100 ＜10 Comparative Example 9 5000 10 ＜10 ＜10 Comparative Example 10 50000 500 1000 ＜10

[0111] It can be seen from the results in Table 5 that the reconstituted fish cheese product wrapped in collagen casing prepared by the formula and preparation method of Example 1 of the present invention is compared with the products prepared in Comparative Examples 6-10, which shows that the heating shear temperature, sterilization process conditions and smoking process conditions in the preparation process will affect the sterilization effect. Compared with Example 1, the heating shear temperature of Comparative Example 6 is too low, which will cause the total colony count to exceed the index range, and the parameter conditions of Comparative Examples 8-10 are out of range, resulting in a high content of microorganisms, which exceeds a reasonable range.

[0112] Test Example 4 Shelf Life Test

[0113] The products of Examples 1-6 were subjected to stability tests for 6 consecutive months, and samples were taken once a month to evaluate the changes in microorganisms (tested according to the method in Test Example 3) to determine the shelf life of the products under room temperature storage. The results showed that within 1-3 months, the products were stable at room temperature, and the contents of various microorganisms in the products were within the allowable range. In the fourth month, the microbial indicators of the products of Examples 1-6 exceeded the standard range (the standard range of microbial indicators refers to the "National Food Safety Standard for Processed Cheese and Cheese Products" stipulated in GB25192-2022). Therefore, it can be concluded that the product can be stored at room temperature for 90 days.

[0114] Test Example 5: Stability Test

[0115] The stability tests during the shelf life were carried out on Example 1 and Comparative Examples 11-14, respectively. The gas composition in the package and the microbial indicators in the cheese were detected when the product was just produced (day 0) and on the 7th, 14th, 30th, 60th and 90th days of storage at room temperature (the detection method was the same as that of Test Example 3).

[0116] From the test results of the changes in the gas composition in the package, it was found that within 90 days, the oxygen content in the package of the inflatable packaging method of this Example 1 did not change significantly, and no carbon dioxide was produced, which can further indicate that no microorganisms were produced and the stability effect was the best. However, in the inflatable packaging methods of Comparative Examples 11-14, the oxygen content gradually dropped to 0%, and the carbon dioxide content continued to rise, indicating that microorganisms were produced, oxygen was utilized and carbon dioxide was released at the same time, and the stability effect was poor.

[0117] The test results of the changes in microbial indicators in cheese show that within 90 days, the mold, yeast, coliform group and total bacterial count in the cheese of the gas-filled packaging method of Example 1 are all <10 cfu / g, and the microbial indicators remain stable within the range allowed by the standard, while the mold, yeast, coliform group and total bacterial count in the cheese of the gas-filled packaging method of Comparative Examples 11-14 are all >10 cfu / g, exceeding the range allowed by the standard (reference standard in Test Example 4), and the microbial indicators on the 7th day are out of range, and the stability of the product is poor. It can be seen that packaging methods with different gas conditions will also affect the changes in the microbial indicators of the product, making the product unable to be stored at room temperature, resulting in easy denaturation at room temperature and a short shelf life.

[0118] The results of Test 3, Test Example 4 and Test Example 5 show that the present invention adjusts the addition ratio of fish, cheese and auxiliary materials so that the product has higher melting performance when the dry matter is higher. At the same time, through the control of the preparation process conditions and the special inflation packaging method, the prepared product can reach a commercially sterile state, can be stored at room temperature, and has a long shelf life. The present application adopts steam direct injection UHT sterilization, combined with increasing the temperature before sterilization and lowering the temperature after sterilization, to improve the fluidity of the product before sterilization and increase the product concentration after sterilization to achieve a low water activity condition after the product is filled. After filling, the product is steamed and smoked to kill the microorganisms on the surface of the casing. At the same time, a suitable ratio of nitrogen and carbon dioxide is used for inflation packaging, which can solve the technical problem in the prior art that cheese products containing fish are difficult to be fully sterilized in a short period of time, resulting in a short shelf life and difficulty in storage at room temperature.

[0119] For those skilled in the art, the invention is not limited to the details of the above exemplary embodiments, and can be implemented in other specific forms without departing from the spirit or basic characteristics of the invention; therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive, and the scope of the invention is defined by the appended claims rather than the above description, so it is intended to include all changes within the meaning and scope of the equivalent elements of the claims. Any reference numerals in the claims should not be regarded as limiting the claims involved.

[0120] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any minor modifications, equivalent substitutions and improvements made to the above embodiments based on the technical essence of the present invention should be included in the protection scope of the technical solution of the present invention.

Claims

1. A processed fish cheese wrapped in collagen casing that is easy to store at room temperature, characterized in that: The invention comprises the following components by weight: 1000-1200 parts of cheese, 10-20 parts of butter, 70-150 parts of minced fish, 80-120 parts of protein powder, 35-50 parts of emulsifying salt and 5-20 parts of compound stabilizer.

2. The processed fish cheese wrapped in collagen casing that is easy to store at room temperature according to claim 1, characterized in that: Calculated by weight, the invention also includes 340-500 parts of water and 0.2-2 parts of lactic acid.

3. The processed fish cheese wrapped in collagen casing that is easy to store at room temperature according to claim 1, characterized in that: The composition includes the following components by weight: 1000 parts of cheese, 380 parts of water, 10 parts of cream, 80 parts of fish paste, 80 parts of protein powder, 38 parts of emulsifying salt, 5.4 parts of compound stabilizer and 0.3 parts of lactic acid.

4. The processed fish cheese wrapped in collagen casing that is easy to store at room temperature according to any one of claims 1 to 3, characterized in that: The cheese is a weakly acidic hard cheese or semi-hard cheese, and the emulsifying salt is at least one of sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, and sodium citrate.

5. The processed fish cheese wrapped in collagen casing that is easy to store at room temperature according to any one of claims 1 to 3, characterized in that: The compound stabilizer is at least one of locust bean gum, gellan gum, carrageenan, xanthan gum, sodium alginate, guar gum, gelatin, pectin, agar, and glutamine transaminase.

6. A method for preparing reconstituted fish cheese wrapped in collagen casing that is easy to store at room temperature based on any one of claims 1 to 3, comprising the steps of chopping → heating and shearing → sterilizing → enema → integrated processing → inflation packaging, characterized in that: The temperature during the chopping process is controlled at 0.5-10°C; the heating temperature during the heating shearing process is 70-98°C, and the shearing rate is 1000-2500rpm / min.

7. The method for preparing the processed fish cheese wrapped in collagen casing that is easy to store at room temperature according to claim 6, characterized in that: The sterilization process adopts UHT sterilization, and the sterilization temperature is 128-145°C.

8. The method for preparing the processed fish cheese wrapped in collagen casing that is easy to store at room temperature according to claim 6, characterized in that: The integrated treatment includes cooking, smoking, drying and cooling, wherein the cooking temperature is 60-70°C and the relative humidity is 85-99%; the smoking temperature is 25-45°C and the relative humidity is 30-85%; the drying temperature is 60-70°C and the relative humidity is 15-30%; the cooling temperature is 4-6°C and the relative humidity is ≤30%.

9. The method for preparing the processed fish cheese wrapped in collagen casing that is easy to store at room temperature according to claim 6, characterized in that: The gases used in the inflatable packaging are nitrogen and carbon dioxide, and the volume ratio of the nitrogen and carbon dioxide is 7:3; after the inflatable packaging is completed, the oxygen content in the packaging is ≤0.5%.

10. The method for preparing the processed fish cheese wrapped in collagen casing that is easy to store at room temperature according to claim 6, characterized in that: The sterilization temperature in the sterilization process is 128-145° C.; the fumigation temperature in the integrated treatment is 25-45° C., and the relative humidity is 30-85%; and the volume ratio of nitrogen and carbon dioxide filled in the air-filled packaging process is 7:3.

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