Fat-reducing double-protein sausage and preparation method thereof

Abstract

The invention belongs to the technical field of sausage making, and discloses a fat-reducing double-protein sausage and a making method thereof.The making method comprises the steps that 1, lean meat and fat meat are washed with cold water at the temperature of 4-6 DEG C to remove blood stains on the surfaces, and then the lean meat and the fat meat are cut into diameter particles respectively; s2, uniformly mixing and stirring 45-55 parts of lean meat particles, 30-40 parts of fat meat particles, 10-20 parts of recombinant fat and 5-15 parts of drawing protein to obtain a secondary raw material; s3, adding 2-3 parts of edible salt, 4-8 parts of white granulated sugar, 0.3-0.5 part of monosodium glutamate, 0.5-1 part of white spirit, 0.005-0.006 part of monascus red pigment and 3-15 parts of water into the second-grade raw material to obtain a third-grade raw material; s4, filling the third-stage raw materials into casings, and baking and forming to obtain finished products of sausages. Through a double-protein formula, fat recombination and precise low-temperature process control, the technical problems of traditional low-fat sausages in taste, flavor and quality stability are solved, and the dual purposes of reducing fat and guaranteeing taste are achieved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of sausage making, and particularly relates to a fat-reducing double-protein sausage and a preparation method thereof. BACKGROUND

[0002] Sausage is a kind of food that uses very old food production and meat preservation technology, and is a long cylindrical tubular food made by stuffing animal meat into a casing. Sausage is made by stuffing meat with good flavor into small intestine of pigs or sheep.

[0003] The traditional sausage is made by grinding animal meat into strips, mixing the meat with auxiliary materials, and then stuffing the mixture into a casing, and finally drying or airing or baking to make delicious sausage. The fat content of traditional sausage is generally high, especially the proportion of saturated fat, which can easily cause obesity, high blood lipids and other health problems after long-term intake, and is not conducive to the healthy dietary needs of modern people. In order to meet the low-fat and healthy trend, in recent years, a kind of plant protein, i.e. expanded soybean product, has been added to the traditional sausage product ingredients, which combines animal protein and plant protein to form a new double-protein sausage, replacing part of animal fat to reduce the total fat content. However, such products often have deficiencies in flavor, taste and structure: 1. Insufficient taste: directly reducing animal fat can lead to loose sausage structure, juice loss and poor chewing sensation; 2. Flavor reduction: after replacing plant protein, the flavor components are reduced, the meat flavor is insufficient, and the consumer acceptance is low; 3. Poor emulsion stability: the fat content is reduced in the low-fat formula, the emulsion system is unstable, and oil separation and water separation phenomena easily occur, affecting the quality and shelf life of the finished product; 4. Insufficient process adaptability: most existing low-fat sausage formulas follow the traditional processing technology, and are not optimized for low-fat high-protein formulas, which can easily lead to fluctuations in product quality. SUMMARY

[0004] In view of this, in order to solve the problems raised in the background art, the purpose of the present application is to provide a fat-reducing double-protein sausage and a preparation method thereof.

[0005] To achieve the above purpose, the present application provides the following technical solutions: A fat-reducing double-protein sausage, comprising a casing and a sausage body wrapped inside the casing, the sausage body comprising the following components: Lean meat 45-55 parts, the lean meat includes pig hind leg meat and chicken breast meat, and the mass ratio of the pig hind leg meat to the chicken breast meat is 1.5:1; fat 30-40 parts; recombined fat 10-20 parts; drawn protein 5-15 parts, the drawn protein includes soybean protein isolate and pea protein, and the mass ratio of the two is 1.2:1; edible salt 2-3 parts; white granulated sugar 4-8 parts; monosodium glutamate 0.3-0.5 parts; baijiu 0.5-1 part; red koji red pigment 0.005-0.006 parts; water 3-15 parts.

[0006] In a specific embodiment of the present application, the casing is collagen casing and is subjected to glycerol softening and ultraviolet sterilization treatment.

[0007] In a specific embodiment of the present application, the diameter of the casing is 20-25 mm.

[0008] In a specific embodiment of the present application, the length of the casing is 14-18 cm.

[0009] In a specific embodiment of the present application, the recombined fat includes the following components in mass parts: Chicken skin 20-40 parts, water 15-35 parts, sodium alginate 6-10 parts, calcium sulfate 2-4 parts, edible salt 1-3 parts, emulsifier 0.5-1.5 parts, the emulsifier is diglycerol fatty acid ester, antioxidant 0.05-0.1 parts, the antioxidant is rosemary extract.

[0010] Compared with the prior art, the above-mentioned reduced-fat double-protein sausage increases the addition amount of drawn protein and uses recombined fat to replace part of the fat, thereby not only reducing the fat content but also effectively reducing the production cost. In summary, the above-mentioned reduced-fat double-protein sausage has the advantages of compact structure, good slicing property, high protein content, low fat content, strong meat feeling, etc. In addition, the above-mentioned reduced-fat double-protein sausage can be stored at a temperature environment of 25℃ for 4-6 months, is convenient to store and has a long storage period.

[0011] A preparation method of the reduced-fat double-protein sausage includes the following steps: S1. The lean meat and the fat are washed with cold water at 4-6℃ to remove surface blood stains and are respectively cut into granular particles, the pig lean meat is cut into granular particles with a particle size of 8-10 mm, and the pig fat is cut into granular particles with a particle size of 5-7 mm; S2. 45-55 parts of lean meat particles, 30-40 parts of fat particles, 10-20 parts of recombined fat, and 5-15 parts of drawn protein are mixed and stirred uniformly, and the stirring temperature is kept at 0-4℃, to obtain secondary raw materials; S3. Add 2-3 parts of edible salt, 4-8 parts of white sugar, 0.3-0.5 parts of monosodium glutamate, 0.5-1 part of baijiu, 0.005-0.006 parts of red yeast rice red pigment, and 3-15 parts of ice water into the secondary raw material, and stir with a vacuum blender until the dough is out, to obtain a tertiary raw material; S4. Pour the tertiary raw material into a casing, pre-bake at 60-65°C for 10-15 min, and bake to form a finished product sausage.

[0012] In a specific embodiment of the present application, the preparation step of the restructured fat comprises: (1) Add 20-40 parts of chicken skin and 15-35 parts of water into a chopper, and stir at 3000-4500 r / min for 5-10 min to obtain a paste; (2) Uniformly mix 6-10 parts of sodium alginate, 2-4 parts of calcium sulfate, 1-3 parts of edible salt, 0.5-1.5 parts of emulsifier, and 0.05-0.1 parts of rosemary extract to obtain a mixture; (3) Uniformly mix the paste and the mixture, and stand still at 0-4°C for 6-10 h, and then twist with a mesh plate with a diameter of 5-10 mm to obtain a granular restructured fat.

[0013] Preferably, a vacuum chopper is used for stirring and mixing in steps (1) and (3) to prevent oxidation and improve emulsification stability.

[0014] Preferably, after the baking in step S4 is completed, immediately cool to a center temperature ≤10°C in a 0-4°C cold air environment, and package under a vacuum condition below 0.08 MPa.

[0015] Preferably, the total protein mass fraction of the finished product sausage is ≥18%, and the total fat mass fraction is reduced by more than 30% compared with traditional similar sausages.

[0016] Compared with the prior art, the fat-reducing double-protein sausage and the preparation method thereof have the following technical effects: 1. The double-protein sausage uses a combination of pig hind leg meat and chicken breast meat, which makes the amino acid composition of animal protein more comprehensive and reduces the proportion of saturated fat. Meanwhile, the drawn protein is a combination of soybean protein isolate and pea protein in a certain proportion, which improves the water retention and chewiness of the protein, so that the low-fat formula can still maintain a compact texture. 2. In addition, the granular restructured fat prepared from chicken skin, sodium alginate, calcium sulfate, emulsifier, and antioxidant not only reduces the proportion of saturated fatty acids, but also simulates the structure and flavor of animal fat. Moreover, the particle size of the restructured fat is similar to that of real fat, which can be stably dispersed in the meat paste during the heating process, avoiding oiling and texture deterioration.

[0017] 3. Low-temperature vacuum stirring is adopted to prevent protein oxidation and fat precipitation, so as to ensure emulsification stability and protein muscle effect; In conclusion, the present application solves the technical problems of traditional low-fat sausages in taste, flavor and quality stability by double-protein formula, recombinant fat and precise low-temperature process control, and realizes the dual goals of fat reduction and taste guarantee. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 A flow chart of the preparation method of the low-fat double-protein sausage of the present application. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0020] Embodiment 1 A low-fat double-protein sausage, comprising a casing and a sausage body wrapped inside the casing.

[0021] The sausage body comprises the following components in mass parts: 50 parts of lean meat, 35 parts of fat, 15 parts of recombinant fat, 10 parts of drawn protein, 2.5 parts of edible salt, 6 parts of white sugar, 0.4 parts of monosodium glutamate, 0.75 parts of white wine, 0.005 parts of red yeast red pigment, and 8 parts of water.

[0022] 45-55 parts of lean meat, the lean meat comprising pig hind leg meat and chicken breast meat, and the mass ratio of the pig hind leg meat to the chicken breast meat being 1.5:1; 30-40 parts of fat; 10-20 parts of recombinant fat; 5-15 parts of drawn protein, the drawn protein comprising soybean protein isolate and pea protein, and the mass ratio of the two being 1.2:1; 2-3 parts of edible salt; 4-8 parts of white sugar; 0.3-0.5 parts of monosodium glutamate; 0.5-1 part of white wine; 0.005-0.006 parts of red yeast red pigment; and 3-15 parts of water.

[0023] 45-55 parts of lean meat, 30-40 parts of fat, 10-20 parts of recombinant fat, 5-15 parts of drawn protein, 2-3 parts of edible salt, 4-8 parts of white sugar, 0.3-0.5 parts of monosodium glutamate, 0.5-1 part of white wine, 0.005-0.006 parts of red yeast red pigment, and 3-15 parts of water. The recombinant fat comprises the following components in mass parts: 30 parts of chicken skin, 32 parts of water, 8 parts of sodium alginate, 3 parts of calcium sulfate, and 2 parts of edible salt.

[0024] A method for preparing a fat-reducing double-protein sausage, referring to Figure 1 as shown, comprising the following steps: S1. Wash the lean meat and the fat meat with cold water at 4-6°C to remove surface blood stains, and then cut them into granular shapes respectively; Specifically, the lean meat and the fat meat are preferably pork lean meat and pork fat meat, and after being cleaned with water, the pork lean meat is cut into granular shapes with a particle size of 8-10 mm, and the pork fat meat is cut into granular shapes with a particle size of 5-7 mm.

[0025] S2. Mix and stir 50 parts of lean meat granules, 35 parts of fat meat granules, 15 parts of restructured fat, and 10 parts of drawn protein uniformly, and keep the stirring temperature at 0-4°C to obtain a secondary raw material; Specifically, the preparation steps of the restructured fat include: (1) Put 30 parts of chicken skin and 32 parts of water into a chopper at a rotation speed of 3000-4500 r / min, and stir and mix for 5-10 min to obtain a paste; (2) Mix 8 parts of sodium alginate, 3 parts of calcium sulfate, and 2 parts of edible salt uniformly to obtain a mixture; (3) Put the paste and the mixture into a chopper at a rotation speed of 3000-4500 r / min, stir and mix for 5-10 min, stand for 8 h, and then extrude using a mesh plate with a caliber of 7 mm to obtain granular restructured fat.

[0026] Specifically, the preparation steps of the drawn protein include: First, immerse 10 parts of drawn protein dry raw material in 100 parts of water, soak for 2 hours, and then dehydrate the soaked drawn protein dry raw material using a centrifuge for 2-3 min to obtain drawn protein wet material, so that the drawn protein raw material absorbs an appropriate amount of water to facilitate full mixing with pork lean meat granules and pork fat meat granules; Then, place the drawn protein wet material in a chopper for high-speed chopping to cut the drawn protein wet material into granular shapes with a particle size of 1-3 mm. That is, in the stirring of step S2, the drawn protein uses drawn protein wet material granules with a particle size of 1-3 mm. It should be noted that the mass ratio of drawn protein wet material to drawn protein dry raw material is 2.8-3:1, so as to avoid that too high or too low humidity of the drawn protein wet material leads to difficulty in forming drawn protein wet granules.

[0027] S3. Add 2.5 parts of edible salt, 6 parts of white sugar, 0.4 parts of monosodium glutamate, 0.75 parts of white wine, 0.005 parts of red yeast rice red pigment, and 8 parts of ice water into the secondary raw material, and stir with a vacuum stirrer until the tendon is out, to obtain a tertiary raw material; S4. The third level of raw materials is filled into the casing, and pre-dried at 60-65°C for 10-15 min, and then dried to form the finished sausage; Specifically, the casing is preferably collagen casing, such as the casing made of the skin and tendon of livestock, which is healthy, delicious and nutritious. In the present embodiment, the diameter of the casing is preferably 22 mm, and the length is 16 cm.

[0028] Specifically, the drying and forming is divided into five drying stages: The first drying stage is drying at a drying temperature of 54°C for 4 h; The second drying stage is drying at a drying temperature of 58°C for 4 h; The third drying stage is drying at a drying temperature of 54°C for 4 h; The fourth drying stage is drying at a drying temperature of 50°C for 15 h; The fifth drying stage is drying at a drying temperature of 45°C for 20 h.

[0029] S5. After the drying is completed, the finished sausage is immediately cooled to a center temperature of ≤10°C in a 0-4°C cold air environment, and then packaged under a vacuum condition of 0.08 MPa or less; Specifically, the finished sausage is placed in a cooling room for cooling for 6 h, so as to facilitate packaging and storage. In addition, the finished sausage is packaged by using vacuum packaging after cooling, so as to improve the storage period of the finished sausage. Specifically, the finished sausage can be stored at a temperature of 25°C for 4-6 months.

[0030] Embodiment 2 A fat-reducing double-protein sausage includes a casing and a sausage body wrapped inside the casing.

[0031] The sausage body includes the following components by mass fraction: 45 parts of lean meat, 40 parts of fat, 10 parts of restructured fat, 15 parts of drawn protein, 2 parts of edible salt, 5 parts of white sugar, 0.3 parts of monosodium glutamate, 0.5 parts of baijiu, 0.006 parts of red yeast rice red pigment, and 10 parts of water.

[0032] The restructured fat includes the following components by mass fraction: 21 parts of chicken skin, 18 parts of water, 6 parts of sodium alginate, 4 parts of calcium sulfate, and 3 parts of edible salt.

[0033] A preparation method of a fat-reducing double-protein sausage, referring to Figure 1 as shown, includes the following steps: S1. The lean meat and the fat are washed with cold water at 4-6°C to remove surface blood stains, and then cut into granules respectively; Specifically, the lean meat and the fat meat are preferably pork lean meat and pork fat meat, and after being cleaned with clean water, the pork lean meat is cut into granular shape with a particle size of 8-10 mm, and the pork fat meat is cut into granular shape with a particle size of 5-7 mm.

[0034] S2. 45 parts of lean meat particles, 40 parts of fat meat particles, 10 parts of recombined fat, and 15 parts of drawn protein are mixed and stirred uniformly, and the stirring temperature is kept at 0-4°C to obtain a secondary raw material; Specifically, the preparation step of the recombined fat comprises: (1) 21 parts of chicken skin and 18 parts of water are placed in a chopper with a rotation speed of 3000-4500 r / min, and are stirred and mixed by rotation cutting for 5-10 min to obtain a paste; (2) 6 parts of sodium alginate, 4 parts of calcium sulfate, and 3 parts of edible salt are uniformly mixed to obtain a mixture; (3) The paste and the mixture are placed in a chopper with a rotation speed of 3000-4500 r / min, and are stirred and mixed by rotation cutting for 5-10 min, are left to stand for 6 h, and then are twisted by using a mesh plate with a caliber of 5 mm to obtain granular recombined fat.

[0035] Specifically, the preparation step of the drawn protein comprises: First, 15 parts of drawn protein dry raw material is immersed in 100 parts of water, and after being soaked for 2 hours, the soaked drawn protein dry raw material is subjected to dehydration treatment by using a centrifugal machine, and the dehydration time is 2-3 min to obtain drawn protein wet water material, so that the drawn protein raw material absorbs an appropriate amount of water to facilitate the full mixing with the pork lean meat particles and the pork fat meat particles. Then, the drawn protein wet water material is placed in a chopper for high-speed chopping to cut the drawn protein wet water material into granular shape with a particle size of 1-3 mm. That is to say, in the stirring of step S2, the drawn protein is in the form of drawn protein wet water material particles with a particle size of 1-3 mm. It should be noted that the mass ratio of the drawn protein wet water material to the drawn protein dry raw material is 2.8-3:1, so as to avoid that the humidity of the drawn protein wet water material is too large or too small to cause the drawn protein wet water particles to be difficult to form.

[0036] S3. 2 parts of edible salt, 5 parts of white granulated sugar, 0.3 parts of monosodium glutamate, 0.5 parts of white wine, 0.006 parts of red yeast rice red pigment, and 10 parts of water are added into the secondary raw material, and a vacuum stirrer is used for stirring until the dough is formed; S4. The tertiary raw material is filled into a casing, and is pre-baked at 60-65°C for 10-15 min to be baked and formed into a finished product sausage; Specifically, the casing is preferably collagen casing, such as casing made of livestock skin, tendon, etc. The casing is healthy, delicious, and nutritious. In this embodiment, the casing has a diameter of 20 mm and a length of 18 cm.

[0037] Specifically, the baking forming is divided into five baking stages. The first baking stage is baking at a baking temperature of 54°C for 4 h. The second baking stage is baking at a baking temperature of 58°C for 4 h. The third baking stage is baking at a baking temperature of 54°C for 4 h. The fourth baking stage is baking at a baking temperature of 50°C for 15 h. The fifth baking stage is baking at a baking temperature of 45°C for 20 h.

[0038] S5. After the baking is completed, the product is immediately cooled to a center temperature of ≤10°C in a 0-4°C cold air environment, and is packaged under a vacuum condition of ≤0.08 MPa. Specifically, the finished sausage is placed in a cooling room for cooling for 6 h to facilitate packaging and storage. In addition, the finished sausage is packaged by vacuum packaging after cooling to improve the storage period of the finished sausage. Specifically, the finished sausage can be stored at a temperature of 25°C for 4-6 months.

[0039] Embodiment 3 A fat-reducing double-protein sausage includes a casing and a sausage body wrapped inside the casing.

[0040] The sausage body includes the following components by mass fraction: 55 parts of lean meat, 30 parts of fat, 20 parts of restructured fat, 5 parts of drawn protein, 3 parts of edible salt, 8 parts of white sugar, 0.5 parts of monosodium glutamate, 0.95 parts of baijiu, 0.005 parts of red yeast rice red pigment, and 3 parts of water.

[0041] The restructured fat includes the following components by mass fraction: 39 parts of chicken skin, 35 parts of water, 10 parts of sodium alginate, 2 parts of calcium sulfate, and 1 part of edible salt.

[0042] A preparation method of a fat-reducing double-protein sausage, referring to Figure 1 as shown, includes the following steps: S1. The lean meat and the fat are washed with cold water at 4-6°C to remove surface blood stains and are then cut into granular shapes, respectively. Specifically, the lean meat and the fat are preferably pork lean meat and pork fat, and after being cleaned with water, the pork lean meat is cut into granular shapes with a particle size of 8-10 mm, and the pork fat is cut into granular shapes with a particle size of 5-7 mm.

[0043] S2. 55 parts of lean meat particles, 30 parts of fat particles, 20 parts of recombined fat, 5 parts of drawn protein are mixed and stirred uniformly, and the stirring temperature is kept at 0-4℃, to obtain secondary raw materials; Specifically, the preparation step of the recombined fat comprises: (1) 39 parts of chicken skin and 35 parts of water are placed in a chopper with a rotation speed of 3000-4500 r / min, and stirred and mixed for 5-10 min to obtain a paste; (2) 10 parts of sodium alginate, 2 parts of calcium sulfate and 1 part of edible salt are uniformly mixed to obtain a mixture; (3) The paste and the mixture are placed in a chopper with a rotation speed of 3000-4500 r / min, stirred and mixed for 5-10 min, and then rested for 10 h, and then extruded using a mesh plate with a caliber of 9 mm to obtain granular recombined fat.

[0044] Specifically, the preparation step of the drawn protein comprises: First, 5 parts of drawn protein dry raw materials are immersed in 100 parts of water, soaked for 2 hours, and then dehydrated by a centrifugal machine, with a dehydration time of 2-3 min, to obtain drawn protein wet water material, so that the drawn protein raw materials absorb an appropriate amount of water, so as to be fully mixed with the lean pork particles and the fat particles of the pig; Then, the drawn protein wet water material is placed in a chopper for high-speed chopping, so that the drawn protein wet water material is cut into particles with a particle size of 1-3 mm. That is, in the stirring of step S2, the drawn protein uses drawn protein wet water material particles with a particle size of 1-3 mm. It should be noted that the mass ratio of drawn protein wet water material and drawn protein dry raw materials is 2.8-3:1, so as to avoid that too large or too small humidity of the drawn protein wet water material leads to difficulty in forming drawn protein wet water particles.

[0045] S3. 3 parts of edible salt, 8 parts of white sugar, 0.5 parts of monosodium glutamate, 0.95 parts of white wine, 0.005 parts of red yeast red pigment, and 3 parts of water are added to the secondary raw materials, and mixed and stirred uniformly to obtain tertiary raw materials; S4. The tertiary raw materials are filled into a casing, pre-baked at 60-65℃ for 10-15 min, and baked to form a finished product sausage; Specifically, the casing is preferably collagen casing, such as casing made of skin, tendon and other raw materials of livestock, which is healthy, delicious and nutritious. In this embodiment, the diameter of the casing is preferably 25 mm, and the length is 14 cm.

[0046] Specifically, the baking forming is divided into five baking stages: The first baking stage is baked at a baking temperature of 54℃ for 4h; the second baking stage, baking for 4h at a baking temperature of 58℃; the third baking stage, baking for 4h at a baking temperature of 54℃; the fourth baking stage, baking for 15h at a baking temperature of 50℃; the fifth baking stage, baking for 20h at a baking temperature of 45℃.

[0047] S5. Immediately after the end of the baking, cooling to a core temperature of ≤10℃ in a cold air environment of 0-4℃, and packaging under vacuum conditions of ≤0.08MPa; Specifically, the finished sausage is placed in a cooling room for cooling for 6h to facilitate packaging and storage. In addition, the finished sausage is packaged by vacuum packaging after cooling to improve the storage period of the finished sausage, and specifically can be stored for 4-6 months in a temperature environment of 25℃.

[0048] In summary, it can be seen that: The preparation method of the above-mentioned fat-reducing double-protein sausage is simple, easy to operate, and controllable. Specifically, the addition amount of the drawn protein is increased, and the recombinant fat is used to replace part of the fat, which not only reduces the fat content, but also effectively reduces the production cost.

[0049] The above-mentioned fat-reducing double-protein sausage has the advantages of compact structure, good slicing, high protein content, low fat content, strong meat feeling, etc. In addition, the above-mentioned fat-reducing double-protein sausage can be stored for 4-6 months in a temperature environment of 25℃, which is convenient to store and has a long storage period.

[0050] In addition, in the preparation process of the fat-reducing double-protein sausage in any of the above embodiments It should be noted that meat toxins will be produced during the storage of processed meat products, and sodium nitrite has the effect of inhibiting the growth and reproduction of meat toxins, so 0.003-0.004 parts of sodium nitrite can be added to the sausage body under the premise of meeting the food additive standards.

[0051] It should be further noted that sodium nitrite also has toxicity and has an indirect carcinogenic effect, because sodium nitrite will be converted into nitrosamine after being ingested into the human body, and nitrosamine has strong carcinogenicity and is easy to cause serious harm to the human body. Based on this, in order to further improve the food safety of the fat-reducing double-protein sausage of the present application, 0.026-0.034 parts of D-sodium erythorbate can be added to the sausage body under the premise of meeting the food additive standards, thereby effectively preventing sodium nitrite from being converted into nitrosamine in the human body.

[0052] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are merely exemplary of the principles and application of the present application. Numerous modifications and adaptions can be effected without departing from the spirit and scope of the present application, which is not limited to the exact construction and arrangement described. It is intended, therefore, to cover all modifications and adaptions that fall within the scope of the claims and their equivalents.

Claims

1. A reduced fat biconjugated sausage characterized by: The casing and the sausage body wrapped inside the casing, the sausage body comprising the following components: Lean meat 45-55 parts, the lean meat including pork ham and chicken breast, and the mass ratio of pork ham to chicken breast being 1.5:1; fat 30-40 parts; recombined fat 10-20 parts; drawn protein 5-15 parts, the drawn protein including soybean protein isolate and pea protein, and the mass ratio of the two being 1.2:1; edible salt 2-3 parts; white sugar 4-8 parts; monosodium glutamate 0.3-0.5 parts; baijiu 0.5-1 part; red koji red pigment 0.005-0.006 parts; water 3-15 parts.

2. The reduced-fat biconjugated sausage of claim 1 wherein: The casing is collagen casing and is subjected to glycerol softening and ultraviolet sterilization.

3. The reduced-fat biconjugated protein sausage of claim 1, wherein: The diameter of the casing is 20-25 mm.

4. The reduced-fat biconjugated protein sausage of claim 1, wherein: The length of the casing is 14-18 cm.

5. The reduced-fat biconjugated protein sausage of claim 1, wherein, The recombined fat comprises the following components by mass: Chicken skin 20-40 parts, water 15-35 parts, sodium alginate 6-10 parts, calcium sulfate 2-4 parts, edible salt 1-3 parts, emulsifier 0.5-1.5 parts, the emulsifier being diglycerol fatty acid ester, antioxidant 0.05-0.1 parts, the antioxidant being rosemary extract.

6. A method of preparing a reduced-fat double protein sausage as claimed in claim 1, characterized in that, The method comprises the following steps: S1. The lean meat and the fat are washed with cold water at 4-6 ℃ to remove surface blood stains and are then cut into particles, the pork lean meat is cut into particles with a particle size of 8-10 mm, and the pork fat is cut into particles with a particle size of 5-7 mm; S2. The lean meat particles 45-55 parts, the fat particles 30-40 parts, the recombined fat 10-20 parts, and the drawn protein 5-15 parts are mixed and stirred uniformly, the stirring temperature is kept at 0-4 ℃, and a secondary raw material is obtained; S3. The edible salt 2-3 parts, the white sugar 4-8 parts, the monosodium glutamate 0.3-0.5 parts, the baijiu 0.5-1 part, the red koji red pigment 0.005-0.006 parts, and the ice water 3-15 parts are added into the secondary raw material, and the vacuum stirrer is used for stirring until the dough is obtained, and a tertiary raw material is obtained; S4. The tertiary raw material is filled into the casing, pre-baked at 60-65 ℃ for 10-15 min, and baked to form a product sausage.

7. The preparation method according to claim 6, characterized in that, The preparation steps of the recombined fat comprise: (1) The chicken skin 20-40 parts and the water 15-35 parts are added into a chopper, and stirred at 3000-4500 r / min for 5-10 min to obtain a paste; (2) The sodium alginate 6-10 parts, the calcium sulfate 2-4 parts, the edible salt 1-3 parts, the emulsifier 0.5-1.5 parts, and the rosemary extract 0.05-0.1 parts are uniformly mixed to obtain a mixture; (3) The paste and the mixture are uniformly mixed, and then placed at 0-4 ℃ for 6-10 h, and then twisted by using a mesh plate with a diameter of 5-10 mm to obtain the granular recombined fat.

8. The method of claim 7, wherein: The vacuum chopper is used for stirring and mixing in steps (1) and (3) to prevent oxidation and improve emulsification stability.

9. The method of claim 6, wherein: After the baking in step S4 is completed, the product is immediately cooled to a center temperature ≤10 ℃ in a 0-4 ℃ cold air environment, and then packaged under a vacuum condition below 0.08 MPa.

10. The reduced-fat biconjugated sausage of any of claims 1 to 9, wherein: The total protein mass fraction of the finished sausage is ≥18%, and the total fat mass fraction is reduced by more than 30% compared with traditional similar sausages.

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