A method of preparing a snack frankfurter

Abstract

The present application belongs to the technical field of meat product preparation, and provides a preparation method of leisure roasted sausage. The present application carries out high-pressure pulse electric field treatment on animal lean meat, which can promote the dissolution of salt-soluble protein in the animal lean meat, promote the hydration of salt-soluble protein in the maturation process, help the formation of three-dimensional gel and the formation of a stringy texture, and make the leisure roasted sausage crisp, tender, elastic and juicy. The raw materials of the present application include animal lean meat, animal fat, sucrose, salt, liquor, composite phosphate and crushed ice. Without using plant-derived tissue reorganizers, hydrophilic colloid stabilizers and water-retaining agents, and by using low-viscosity composite phosphate, the texture of fresh animal lean meat can be changed into the soft and elastic texture and the juicy water-holding property of roasted sausage. At the same time, the present application has fewer types of raw materials and clean ingredients, and is more easily accepted by consumers. In addition, the present application does not use additives such as color developing aids and colorants, and can obtain leisure roasted sausage with a red color and pure meat flavor.

Description

Technical Field

[0001] This invention relates to the field of meat product preparation technology, and in particular to a method for preparing a casual grilled sausage. Background Technology

[0002] Due to the need for meat preservation, the main process of sausage making involves processing animal meat and other raw materials into minced or ground meat, and then stuffing them into animal or artificial casings. Sausage processing and consumption have a long history in all parts of the world. Due to cultural differences and different eras, the production methods for different types of sausages have evolved, including emulsification, smoking, scooping, pounding, pickling, and air-drying.

[0003] In recent years, Taiwanese-style grilled sausages have become extremely popular among consumers due to their plump texture, juicy flavor, balanced sweet and salty taste, and ease of preparation. The production process of Taiwanese-style grilled sausages includes mincing the meat, mixing the seasonings, beating, and stuffing. Because the salt-soluble proteins in the raw meat are soluble in salt solutions, industrial processing often involves beating or tumbling at low temperatures to promote the dissolution of these proteins from the clustered, multi-tiered muscle fibers and the reformation of a cross-linked network, resulting in the sausage's stringy texture. For example, Chinese patent CN103783556A discloses a method for making spicy grilled sausage. This patent uses a two-stage tumbling process to promote the dissolution of proteins in pork and chicken, so that the sausage has a stringy texture. However, the two tumbling processes take a long time, totaling 4 to 7 hours, and the resulting spicy grilled sausage does not have a stringy texture. Chinese patent CN105581346A discloses a grain-based soy protein grilled sausage, which uses plant proteins such as starch, soy protein isolate, and recombinant soy protein to replace animal proteins to give the sausage a stringy texture. Although the chopping time of this patent is short (2 to 4 hours), the resulting grain-based soy protein grilled sausage has an indistinct stringy texture, insufficient meat juice, a noticeable beany taste, and a complex composition. Summary of the Invention

[0004] In view of this, the purpose of this invention is to provide a method for preparing a casual grilled sausage. The casual grilled sausage prepared by the method of this invention has good stringy texture, is juicy, and the process is simple.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0006] This invention provides a method for preparing a casual grilled sausage, comprising the following steps:

[0007] Prepare the raw materials; the raw materials include lean animal meat, animal fat, sucrose, salt, liquor, compound phosphate and crushed ice;

[0008] The lean meat of the animal is subjected to high-voltage pulse electric field treatment and mincing in sequence to obtain the first meat mince;

[0009] Mix the first minced meat, animal fat, sucrose, salt, white wine, compound phosphate and crushed ice, and beat until it becomes firm to obtain the second minced meat;

[0010] The second minced meat is refrigerated and left to stand to obtain the third minced meat;

[0011] The third type of minced meat is sequentially stuffed, dried, cooked, and cooled to obtain the casual grilled sausage.

[0012] Preferably, the raw materials for preparation comprise the following substances in mass percentage:

[0013] The ingredients include 64-68% lean meat, 12-16% animal fat, 6-11% sucrose, 0.6-1.5% salt, 0.8-2.0% liquor, 0.1-0.3% compound phosphate, and 5.7-12.5% ​​crushed ice.

[0014] Preferably, the lean meat includes one or more of lean beef, lean pork, lean mutton, and chicken breast; the animal fat includes one or more of pork fat, beef fat, mutton fat, duck fat, and chicken fat; and the alcohol content of the liquor is 42-56°.

[0015] Preferably, the raw materials for preparation also include natural spices; based on the weight percentage of lean animal meat, the weight percentage of the natural spices is 1.2-1.5%; the natural spices include one or more of the following: five-spice powder, star anise, white pepper, black pepper, cinnamon, bay leaves, cloves, fennel, garlic, ginger, chili peppers, and Sichuan pepper.

[0016] Preferably, the high-voltage pulsed electric field treatment includes: immersing lean animal meat in a conductive solution for electroporation treatment; the conductive solution is an aqueous solution of food-grade metal salt additives, the conductivity of the conductive solution is 600–1800 μS / cm, the temperature of the conductive solution is 0–4℃, and the mass ratio of the conductive solution to the lean animal meat is 1:1; the electroporation treatment is carried out under a high-voltage pulsed electric field; the voltage of the high-voltage pulsed electric field is 20–30 kV, the field strength is 1.5–3 kV / cm, the frequency is 1 kHz, the pulse duration is 40 μs, and the number of pulses is 100–500 pulses; the container for the electroporation treatment is a treatment chamber with an electrode plate distance of 10 cm.

[0017] Preferably, the grinding device is a meat grinder, and the orifice diameter of the meat grinder plate is 3-18 mm.

[0018] Preferably, the stirring speed is 150-200 r / min and the time is 20-30 min; the stirring equipment is a pulping machine, a mixer, or a vacuum tumbler.

[0019] Preferably, the refrigeration and static placement temperature is 0–5°C, and the time is 4–12 hours.

[0020] Preferably, the casing for the sausage is a pig small intestine casing, a sheep casing, a collagen casing, or other edible sausage casing;

[0021] The drying temperature is 35–70°C, and the time is 1–24 hours;

[0022] The ripening temperature is 80–130°C, and the time is 10–60 min;

[0023] The cooling temperature is room temperature, and the time is 4 to 5 hours.

[0024] Preferably, after cooling, the process further includes refrigeration at a temperature of -25 to -15°C for 12 hours to 6 months.

[0025] This invention provides a method for preparing a casual grilled sausage, comprising the following steps: preparing raw materials; the raw materials include lean animal meat, animal fat, sucrose, salt, liquor, compound phosphate, and crushed ice; subjecting the lean animal meat to high-voltage pulsed electric field treatment and mincing sequentially to obtain a first minced meat; mixing the first minced meat, animal fat, sucrose, salt, liquor, compound phosphate, and crushed ice, and beating until elastic to obtain a second minced meat; refrigerating and allowing the second minced meat to stand to obtain a third minced meat; and sequentially stuffing, drying, steaming, and cooling the third minced meat to obtain the casual grilled sausage.

[0026] Beneficial effects:

[0027] This invention uses a high-voltage pulsed electric field to treat lean meat, which promotes the dissolution of salt-soluble proteins in the lean meat and enhances the hydration of salt-soluble proteins during the cooking process. This helps the minced meat form a three-dimensional gel-like texture, resulting in a crisp, tender, and juicy texture for the casual grilled sausage.

[0028] The raw materials for preparation of this invention include lean animal meat, animal fat, sucrose, salt, liquor, compound phosphates, and crushed ice. It avoids using plant tissue water-retaining agents (such as starch, modified starch, and soy protein isolate) and hydrophilic colloidal stabilizers and water-retaining agents (such as locust bean gum, guar gum, agar, and xanthan gum). By using low-viscosity compound phosphates, it achieves the transformation from the texture of fresh lean animal meat to the soft, elastic texture and juicy water-retaining properties of sausages. Furthermore, the fewer types of raw materials and cleaner ingredients of this invention make it more appealing to consumers. In addition, the preparation method of this invention does not use color-developing agents or colorants, thus obtaining a casual sausage with a reddish color and pure meaty texture.

[0029] Furthermore, after the lean meat is treated with a high-voltage pulse electric field, it is then stirred and kneaded for 20 to 30 minutes to develop its elasticity, which greatly reduces the tumbling time of the lean meat (from 5 to 6 hours to 20 to 30 minutes), thus greatly reducing the production costs for enterprises. Attached Figure Description

[0030] Figure 1 Photograph of the grilled sausage obtained in Example 1;

[0031] Figure 2 Photograph of the grilled sausage obtained in Example 2;

[0032] Figure 3 Photograph of the grilled sausage obtained in Example 3;

[0033] Figure 4 The image shows a grilled sausage obtained in Comparative Example 1;

[0034] Figure 5 The image shows the grilled sausage obtained in Comparative Example 2;

[0035] Figure 6 The image shows a grilled sausage obtained in Comparative Example 3. Detailed Implementation

[0036] This invention provides a method for preparing a casual grilled sausage, comprising the following steps:

[0037] Prepare the raw materials; the raw materials include lean animal meat, animal fat, sucrose, salt, liquor, compound phosphate and crushed ice;

[0038] The lean meat of the animal is subjected to high-voltage pulse electric field treatment and mincing in sequence to obtain the first meat mince;

[0039] Mix the first minced meat, animal fat, sucrose, salt, white wine, compound phosphate and crushed ice, and beat until it becomes firm to obtain the second minced meat;

[0040] The second minced meat is refrigerated and left to stand to obtain the third minced meat;

[0041] The third type of minced meat is sequentially stuffed, dried, cooked, and cooled to obtain the casual grilled sausage.

[0042] Unless otherwise specified, all raw materials used in this invention are preferably commercially available products.

[0043] The present invention prepares the raw materials.

[0044] In this invention, the raw materials include lean animal meat, animal fat, sucrose, salt, liquor, compound phosphates, and crushed ice. Preferably, the lean animal meat includes one or more of lean beef, lean pork, lean lamb, and chicken breast, more preferably lean pork and chicken breast. Preferably, the animal fat includes one or more of pork fat, beef fat, lamb fat, duck fat, and chicken fat, more preferably pork fat. Preferably, the liquor has an alcohol content of 42–56°.

[0045] In this invention, the raw materials preferably comprise the following substances by mass percentage:

[0046] The ingredients include 64-68% lean meat, 12-16% animal fat, 6-11% sucrose, 0.6-1.5% salt, 0.8-2.0% liquor, 0.1-0.3% compound phosphate, and 5.7-12.5% ​​crushed ice.

[0047] In this invention, the raw materials for preparation preferably also include natural spices; based on the mass percentage of lean animal meat, the mass percentage of the natural spices is preferably 1.2 to 1.5%; the natural spices preferably include one or more of the following: five-spice powder, star anise, white pepper, black pepper, cinnamon, bay leaves, cloves, fennel, garlic, ginger, chili peppers, and Sichuan pepper.

[0048] In this invention, the lean meat of the animal is preferably pretreated before being subjected to high-voltage pulsed electric field treatment. The pretreatment preferably includes trimming the lean meat, removing bones, fascia and connective tissue, and cutting it into small pieces.

[0049] After the raw materials are prepared, the lean meat of the animal is subjected to high-voltage pulse electric field treatment and minced in sequence to obtain the first meat mince.

[0050] In this invention, the high-voltage pulsed electric field treatment preferably includes immersing lean animal meat in a conductive solution for electroporation. In this invention, the conductive solution is preferably an aqueous solution of food-grade metal salt additives, more preferably an aqueous solution of sodium chloride or potassium chloride. In this invention, the conductivity of the conductive solution is preferably 600–1800 μS / cm, and the temperature of the conductive solution is preferably 0–4°C. In this invention, the mass ratio of the conductive solution to the lean animal meat is preferably 1:1. In this invention, the electroporation treatment is preferably carried out under a high-voltage pulsed electric field; the voltage of the high-voltage pulsed electric field is preferably 20–30 kV, the field strength is preferably 1.5–3 kV / cm, the frequency is preferably 1 kHz, the pulse duration is preferably 40 μs, and the number of pulses is preferably 100–500 pulses. In this invention, the container for the electroporation treatment is preferably a treatment chamber with an electrode plate distance of 10 cm.

[0051] After the high-voltage pulsed electric field treatment, the present invention preferably further includes drying out the moisture in the lean meat of the animal obtained by the high-voltage pulsed electric field treatment.

[0052] In this invention, high-voltage pulsed electric field treatment of lean meat can promote the dissolution of salt-soluble proteins in the lean meat. The dissolved salt-soluble proteins can form a cross-linked gel network structure in the subsequent cooking process, which helps to rebuild the gel texture in the minced meat and change the taste and water retention of the casual grilled sausage.

[0053] In this invention, the grinding equipment is preferably a meat grinder, and the orifice diameter of the meat grinder's plate is preferably 3 to 18 mm.

[0054] After obtaining the first minced meat, the present invention mixes the first minced meat, animal fat, sucrose, salt, liquor, compound phosphate and crushed ice, and stirs and beats until it becomes elastic to obtain the second minced meat.

[0055] In this invention, the animal fat is preferably pretreated before being mixed, and the pretreatment preferably includes cutting the animal fat into small pieces.

[0056] In this invention, the preferred rotation speed for the mixing and tackling is 150-200 r / min, and the preferred time is 20-30 min; the equipment for mixing and tackling is a pulping machine, a mixer, or a vacuum tumbler.

[0057] After obtaining the second minced meat, the present invention refrigerates and allows it to stand to obtain the third minced meat.

[0058] In this invention, the preferred freezing temperature is 0–5°C, and the preferred freezing time is 4–12 hours. In this invention, the refrigerated freezing process allows the protein, meat fiber, ions, and moisture in the second minced meat to reach a balanced state, and also serves as a preservative and antibacterial agent.

[0059] After obtaining the third minced meat, the present invention sequentially stuffs, dries, cooks, and cools the third minced meat to obtain the casual grilled sausage.

[0060] In this invention, the casing used for the sausage filling is preferably pig small intestine casing, sheep casing, collagen casing, or other edible sausage casing. In this invention, the sausage filling is preferably carried out in a sausage filling machine. In this invention, during the sausage filling process, it is preferable to tie knots every 10cm to divide the sausage into segments, preparing raw sausages weighing 50-80g per segment.

[0061] In this invention, the drying temperature is preferably 35–70°C, more preferably 50–65°C; the drying time is preferably 1–24 hours, more preferably 3 hours. In this invention, the drying method preferably includes hot air drying, room temperature ventilation drying, sunlight drying, smoke curing drying, tunnel drying, or hot air oven drying.

[0062] In this invention, the cooking temperature is preferably 80–130°C, more preferably 90–105°C; the cooking time is preferably 10–60 min, more preferably 15–30 min. In this invention, the cooking method includes steaming, hot air sterilization, water bath heating, or microwave heating.

[0063] In this invention, the cooling temperature is preferably room temperature, i.e., neither additional heating nor additional cooling is required; the cooling time is preferably 4 to 5 hours.

[0064] After cooling, the present invention preferably further includes sequential packaging and refrigeration. In this invention, the packaging method is preferably vacuum packaging, ordinary sealed packaging, or modified atmosphere packaging, and more preferably vacuum packaging. In this invention, the refrigeration temperature is preferably -25 to -15°C, and the refrigeration time is preferably 12 hours to 6 months.

[0065] The following detailed description of the preparation method of the casual grilled sausage provided by the present invention is based on the embodiments, but these should not be construed as limiting the scope of protection of the present invention.

[0066] Example 1

[0067] A method for preparing a casual grilled sausage includes the following steps:

[0068] The raw materials contain the following substances in the indicated mass percentages: 48% lean pork, 16% chicken breast, 16% pork fat, 6% sucrose, 0.6% salt, 0.8% 56° alcohol by volume, 0.1% compound phosphate, and 12.5% ​​crushed ice.

[0069] S1: Trim the lean pork and chicken breast, removing fascia and connective tissue, and cut into small pieces. Immerse the small pieces of lean pork and chicken breast in a sodium chloride aqueous solution (conductivity 600 μS / cm, temperature 0–4℃, weight ratio of the total weight of the small pieces of lean pork and chicken breast to the sodium chloride aqueous solution 1:1), and perform electroporation treatment under a high-voltage pulsed electric field. The voltage of the high-voltage pulsed electric field is 20kV, the field strength is 1.5kV / cm, the frequency is 1kHz, the pulse duration is 40μs, and the number of pulses is 300 pulses. Control the moisture content of the meat pieces after treatment to obtain lean pork and chicken breast treated with high-voltage pulsed electric field.

[0070] S2: The lean pork and chicken breast treated with high-voltage pulse electric field are ground into the first minced meat by passing through a meat grinder and a 12mm perforated plate.

[0071] S3: Put the first minced meat, along with small pieces of pork fat, sucrose, salt, compound phosphate, white wine, and crushed ice into a blender and blend at 150 r / min for 25 minutes until it becomes sticky, to obtain the second minced meat.

[0072] S4: Let the second minced meat stand in the refrigerator at 0℃ for 4 hours to obtain the third minced meat.

[0073] S5: The third minced meat is stuffed into collagen casings using a sausage stuffer, and then knotted every 10cm to make 50g segments of raw sausage.

[0074] S6: Place the prepared raw sausages into a hot air dryer for drying, set the temperature to 55℃, and dry for 3 hours.

[0075] S7: Place the dried raw intestines into a steamer and steam for 15 minutes at a temperature of 95℃.

[0076] S8: After steaming, the sausages are cooled to room temperature for 4 hours, then placed in vacuum bags for vacuum packaging. The packaged sausages are then frozen at -18°C for 12 hours to prepare the sausages of Example 1.

[0077] Example 2

[0078] A method for preparing a casual grilled sausage includes the following steps:

[0079] The raw materials contain the following substances in the indicated mass percentages: 56% lean pork, 12% chicken breast, 12% pork fat, 10% sucrose, 1.0% salt, 1.0% baijiu (Chinese liquor) with an alcohol content of 53°, 0.2% compound phosphate, and 7.8% crushed ice.

[0080] S1: Trim the lean pork and chicken breast, removing fascia and connective tissue, and cut into small pieces. Immerse the small pieces of lean pork and chicken breast in a sodium chloride aqueous solution (conductivity 1200 μS / cm, temperature 0–4℃, weight ratio of the total weight of the small pieces of lean pork and chicken breast to the sodium chloride aqueous solution 1:1), and perform electroporation treatment under a high-voltage pulsed electric field. The voltage of the high-voltage pulsed electric field is 25kV, the field strength is 2.0kV / cm, the frequency is 1kHz, the pulse duration is 40μs, and the number of pulses is 400 pulses. Control the moisture content of the meat pieces after treatment to obtain lean pork and chicken breast treated with a high-voltage pulsed electric field.

[0081] S2: The lean pork and chicken breast treated with high-voltage pulse electric field are ground into the first minced meat by passing through a meat grinder and a 12mm perforated plate.

[0082] S3: Put the first minced meat, along with diced pork fat, sucrose, salt, compound phosphate, high-proof liquor, and crushed ice into a blender and blend at 180 rpm for 30 minutes until the mixture becomes sticky, thus obtaining the second minced meat.

[0083] S4: Let the second minced meat stand in the refrigerator at 3°C ​​for 8 hours to obtain the third minced meat.

[0084] S5: The third minced meat is stuffed into collagen casings using a sausage stuffer, and then knotted every 10cm to make 65g segments of raw sausage.

[0085] S6: Place the prepared raw sausages into a hot air dryer for drying, set the temperature to 60℃, and dry for 4 hours.

[0086] S7: Place the dried raw intestines into a steamer and steam for 20 minutes at a temperature of 105℃.

[0087] S8: After steaming, the sausages are cooled to room temperature for 6 hours, then placed in vacuum bags for vacuum packaging. The packaged sausages are then frozen at -20°C for 18 hours to prepare the sausages of Example 2.

[0088] Example 3

[0089] A method for preparing a casual grilled sausage includes the following steps:

[0090] The raw materials contain the following substances by mass percentage: 64% lean pork, 16% pork fat, 11% sucrose, 1.5% salt, 1.5% baijiu (Chinese liquor) with an alcohol content of 53°, 0.3% compound phosphate, and 5.7% crushed ice.

[0091] S1: Trim the lean pork, remove the fascia and connective tissue, and cut it into small pieces. Immerse the small pieces of lean pork in a sodium chloride aqueous solution (conductivity 1800 μS / cm, temperature 0–4℃, weight ratio of lean pork to sodium chloride aqueous solution 1:1), and perform electroporation treatment under a high-voltage pulsed electric field. The voltage of the high-voltage pulsed electric field is 30kV, the field strength is 3kV / cm, the frequency is 1kHz, the pulse duration is 40μs, and the number of pulses is 500 pulses. Control the moisture content of the treated pork pieces to obtain lean pork treated with the high-voltage pulsed electric field.

[0092] S2: The lean pork treated with a high-voltage pulse electric field is ground into the first minced meat by a meat grinder through a 12mm perforated plate.

[0093] S3: Put the first minced meat, along with small pieces of pork fat, sucrose, salt, compound phosphate, high-proof liquor, and crushed ice into a blender and blend at 200 rpm for 40 minutes until it becomes sticky, to obtain the second minced meat.

[0094] S4: Let the second minced meat stand in the refrigerator at 5°C for 12 hours to obtain the third minced meat.

[0095] S5: The third minced meat is stuffed into collagen casings using a sausage stuffer, and then knotted every 10cm to make 80g segments of raw sausage.

[0096] S6: Place the prepared raw sausages into a hot air dryer for drying, set the temperature to 65℃, and dry for 5 hours.

[0097] S7: Place the dried raw intestines into a steamer and steam for 25 minutes at a temperature of 110℃.

[0098] S8: After steaming, the sausages are cooled to room temperature for 6 hours, then placed in vacuum bags for vacuum packaging. The packaged sausages are then frozen at -20°C for 24 hours to prepare the sausages of Example 3.

[0099] Comparative Example 1

[0100] A method for preparing a commercial casual grilled sausage includes the following steps:

[0101] The raw materials contain the following substances in weight percentage: 64% lean pork, 19% pork fat, 6% sucrose, 7.7% crushed ice, 1.5% salt, 1.5% baijiu (Chinese liquor) with an alcohol content of 53°, 0.05% red yeast rice, 0.246% compound phosphate, and 0.004% nitrite.

[0102] S1: Trim the lean pork, remove the fascia and connective tissue, and cut it into small pieces. Cut the pork fat into small pieces to obtain the first piece of raw meat.

[0103] S2: Place the diced lean pork and pork fat, sucrose, salt, red yeast rice, compound phosphate, high-proof liquor, and nitrite into a vacuum tumbler and tumble for 12 hours to obtain the second meat raw material.

[0104] S3: Place the second meat chunk into a chopper and chop it at 8000r / min for 120min, adding crushed ice during the process to maintain a low temperature, to obtain the first minced meat.

[0105] S4: Let the first minced meat stand in the refrigerator at 4°C for 12 hours to obtain the second minced meat.

[0106] S5: The second batch of minced meat is stuffed into collagen casings using a sausage stuffer, and then knotted every 10cm to make 80g segments of raw sausage.

[0107] S6: Place the prepared raw sausages into a hot air dryer for drying, set the temperature to 65℃, and dry for 5 hours.

[0108] S7: Place the dried raw intestines into a steamer and steam for 25 minutes at 100℃.

[0109] S8: After steaming, the sausages are cooled to room temperature for 6 hours, then placed in vacuum bags for vacuum packaging. The packaged sausages are then frozen at -20℃ for 24 hours to prepare Comparative Example 1 sausages.

[0110] Comparative Example 2

[0111] A method for preparing a commercial casual grilled sausage includes the following steps:

[0112] The raw materials contain the following substances in the indicated mass percentages: 57% lean pork, 19% pork fat, 6.8% modified cassava starch, 6.4% sucrose, 6.7% crushed ice, 0.8% recombinant soybean protein, 1.5% salt, 1.5% 53° alcohol by volume baijiu, 0.246% compound phosphate, 0.05% red yeast rice, and 0.004% nitrite.

[0113] S1: Trim the lean pork, remove the fascia and connective tissue, and cut it into small pieces. Cut the pork fat into small pieces to obtain the first piece of raw meat.

[0114] S2: Place the diced lean pork and pork fat, sucrose, salt, modified cassava starch, recombinant soybean protein, red yeast rice, compound phosphate, high-proof liquor, and nitrite into a vacuum tumbler and tumble for 12 hours to obtain the second meat raw material.

[0115] S3: Place the second meat chunk into a chopper and chop it at 8000r / min for 120min, adding crushed ice during the process to maintain a low temperature, to obtain the first minced meat.

[0116] S4: Let the first minced meat stand in the refrigerator at 4°C for 12 hours to obtain the second minced meat.

[0117] S5: The second batch of minced meat is stuffed into collagen casings using a sausage stuffer, and then knotted every 10cm to make 80g segments of raw sausage.

[0118] S6: Place the prepared raw sausages into a hot air dryer for drying, set the temperature to 65℃, and dry for 5 hours.

[0119] S7: Place the dried raw intestines into a steamer and steam for 25 minutes at 100℃.

[0120] S8: After steaming, the sausages are cooled to room temperature for 6 hours, then placed in vacuum bags for vacuum packaging. The packaged sausages are then frozen at -20℃ for 24 hours to prepare Comparative Example 2 sausages.

[0121] Comparative Example 3

[0122] The difference from Example 1 is that: small pieces of lean pork are soaked in sodium chloride aqueous solution for 10 minutes, and without high-voltage pulse electric field treatment, they are directly processed into the first minced meat by a meat grinder.

[0123] Referring to the preparation method of Example 1, the first minced meat raw material was used to prepare the roasted sausage of Comparative Example 3 by mixing, letting stand, stuffing, segmenting, drying, steaming and cooling.

[0124] The hardness, elasticity, and chewiness of the sausages obtained in the examples and comparative examples were tested using the full texture analysis method. The results are shown in Table 1.

[0125] The moisture content of the sausages obtained in the examples and comparative examples was tested using the method of GB / T 9695.15-2008, and the color of the sausages obtained in the examples and comparative examples was tested using a handheld colorimeter. The results are shown in Table 2.

[0126] Table 1. Results of TPA (texture permeability) tests on sausages obtained from the examples and comparative examples.

[0127] index Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Hardness (N) 75.6±7.2 75.0±2.5 74.0±5.8 80.2±4.0 78.0±6.1 56.4±3.7 Elasticity (mm) 4.2±0.7 4.4±1.0 4.6±0.3 4.4±1.2 4.0±0.7 4.2±0.1 Chewing (mj) 257.9±7.2 278.1±5.7 284.0±3.2 276.3±11.3 272.3±1.5 248±4.0

[0128] Table 2 shows the moisture and color test results of the sausages obtained in the examples and comparative examples.

[0129]

[0130]

[0131] Table 1 shows that the hardness, elasticity, and chewiness of the casual grilled sausages obtained in the examples were not significantly different from those obtained in the comparative examples. A possible reason is that the high-voltage pulsed electric field treatment promoted the dissolution of salt-soluble proteins in the lean meat, reduced the time required during tumbling, and promoted the hydration of salt-soluble proteins during steaming, forming a three-dimensional gel network.

[0132] Figures 1-6 The photos show the grilled sausages obtained in the examples and comparative examples, from... Figures 1-6 It can be seen that, similar to Comparative Examples 1-3 and 1-2, after two extrusion texture tests, the sausages exhibited good elasticity, good muscle protein stringiness, and good juiciness. Figure 3Compared to Comparative Example 2, which included texture modifiers such as modified cassava starch and recombinant soybean protein, there was no significant difference in texture and mouthfeel. As the intensity of the electric field treatment (voltage, field strength, number of pulses, etc.) increased during the high-voltage pulsed electric field treatment, the chewiness of Examples 1-3 increased, becoming closer to that of Comparative Example 2, which included texture modifiers. This indicates that the pulsed electric field treatment promoted the dissolution of salt-soluble proteins and the reorganization of the protein gel network.

[0133] Examples 1-3 exhibit the natural red color of processed meat products. Figure 3 Compared to Comparative Examples 1 and 2, which contained colorants such as nitrite and red yeast rice, there was no significant difference in color.

[0134] like Figure 6 Compared with Examples 1-3, Comparative Example 3, if only brine soaking is used without applying an electric field treatment, the final product has low texture hardness and poor chewiness, and the sensory properties show that the meat is loose, lacks meat color, and is white.

[0135] The casual grilled sausage of the present invention does not use plant tissue water-retaining agents such as starch / modified starch and soy protein isolate, or hydrophilic colloidal stabilizers and water-retaining agents such as locust bean gum, guar gum, agar, and xanthan gum. Instead, it uses low-viscosity compound phosphate to achieve the transformation from the texture of fresh animal lean meat to the crisp and elastic texture and juicy water-retaining properties of grilled sausage.

[0136] In the preparation of casual grilled sausages, a high-voltage pulsed electric field is used to treat lean animal meat, which greatly reduces the tumbling time of pork (from 5-6 hours to 20-30 minutes), significantly reducing production costs for enterprises and optimizing the essential pre-treatment process of meat products. This technology can also be applied to the processing of other meat products such as roasted chicken, roasted duck, braised meat, and sausages in the future.

[0137] The present invention provides a casual grilled sausage that can achieve a reddish color and pure taste without the use of additives such as coloring agents and colorants.

[0138] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a casual grilled sausage, characterized in that, Includes the following steps: Prepare the raw materials; the raw materials include lean animal meat, animal fat, sucrose, salt, liquor, compound phosphate and crushed ice; The lean meat of the animal is subjected to high-voltage pulse electric field treatment and mincing in sequence to obtain the first meat mince; Mix the first minced meat, animal fat, sucrose, salt, white wine, compound phosphate and crushed ice, and beat until it becomes firm to obtain the second minced meat; The second minced meat is refrigerated and left to stand to obtain the third minced meat; The third type of minced meat is sequentially stuffed, dried, cooked, and cooled to obtain the casual grilled sausage; The raw materials for preparation include the following substances in mass percentage: Lean meat 64-68%, animal fat 12-16%, sucrose 6-11%, salt 0.6-1.5%, liquor 0.8-2.0%, compound phosphate 0.1-0.3%, crushed ice 5.7-12.5%; The high-voltage pulsed electric field treatment includes: immersing lean animal meat in a conductive solution for electroporation treatment; The conductive solution is an aqueous solution of sodium chloride or potassium chloride, with a conductivity of 600–1800 μS / cm and a temperature of 0–4°C. The mass ratio of the conductive solution to lean animal meat is 1:

1. The electroporation treatment is performed under a high-voltage pulsed electric field. The voltage of the high-voltage pulsed electric field is 20–30 kV, the field strength is 1.5–3 kV / cm, the frequency is 1 kHz, the pulse duration is 40 μs, and the number of pulses is 100–500. The container for the electroporation treatment is a treatment chamber with an electrode plate distance of 10 cm. The stirring and tackling process is carried out at a speed of 150-200 r / min for 20-30 min. The refrigerated standing temperature is 0-5℃, and the time is 4-12 hours; The ripening temperature is 80–130°C, and the time is 10–60 min.

2. The preparation method according to claim 1, characterized in that, The lean meat includes one or more of lean beef, lean pork, lean mutton, and chicken breast; the animal fat includes one or more of pork fat, beef fat, mutton fat, duck fat, and chicken fat; and the alcohol content of the liquor is 42-56°.

3. The preparation method according to claim 1, characterized in that, The raw materials used in the preparation also include natural spices; Based on the percentage of lean meat by weight, the percentage of natural spices by weight is 1.2-1.5%; the natural spices include one or more of the following: five-spice powder, star anise, white pepper, black pepper, cinnamon, bay leaves, cloves, fennel, garlic, ginger, chili peppers, and Sichuan peppercorns.

4. The preparation method according to claim 1, characterized in that, The grinding equipment is a meat grinder, and the orifice diameter of the meat grinder plate is 3-18 mm.

5. The preparation method according to claim 1, characterized in that, The equipment used for mixing and strengthening is a pulping machine, a mixer, or a vacuum tumbler.

6. The preparation method according to claim 1, characterized in that, The casing for the sausage is made of pig small intestine, sheep intestine, collagen, or other edible sausage casing. The drying temperature is 35–70°C, and the time is 1–24 hours; The cooling temperature is room temperature, and the time is 4 to 5 hours.

7. The preparation method according to claim 1 or 6, characterized in that, After cooling, the process includes sequential packaging and refrigeration, with the refrigeration temperature ranging from -25°C to -15°C and the time from 12 hours to 6 months.

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