A method of making a chunk sausage

Abstract

The present application belongs to the technical field of food processing, and particularly relates to a novel meat chunk sausage making method. The present application takes pig hind leg meat and fat as raw materials, mixes the meat chunks after curing and baking with cured meat paste and auxiliary materials, cooks the mixture after being filled into casing, and obtains the novel meat chunk sausage. The present application controls the temperature of the baked meat chunks, makes the myofibrillar protein denature moderately and gradually begin to coagulate and crosslink to form a weak gel, and then through secondary heating after mixing with the meat paste, makes the meat chunks and the meat paste fully interact and polymerize to form a stable three-dimensional network gel structure, and endows the product with good texture and taste. The results of the examples show that the novel meat chunk sausage made by the present application has strong internal tearing feeling, is firm and elastic, has smooth cutting surface, and has rich taste levels.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for making meat sausage. Background Technology

[0002] Sausages have a unique flavor and are rich in nutrients. However, commercially available pork sausages often have a high starch content, and the finely ground meat results in a lack of meaty texture, poor chewiness, and a rather monotonous taste. Therefore, it is necessary to develop sausages with a strong meaty texture and rich flavor profile.

[0003] The functional properties of meat proteins determine the quality characteristics of minced meat products. Among these, the gelation properties of myofibrillar proteins are representative, influencing sensory quality, water and oil retention, and yield. Muscle gel formation is a process of protein denaturation and aggregation to form a three-dimensional network structure. The denaturation and aggregation of myosin within myofibrillar proteins significantly contribute to gel formation and are easily affected by temperature, pH, and ion concentration. Furthermore, heating triggers a series of physicochemical reactions, such as textural changes and flavor development, and can also kill pathogenic microorganisms, ensuring food safety. Therefore, finding the optimal parameters for the gel structure and texture in sausage preparation is a pressing technical challenge. Summary of the Invention

[0004] The purpose of this invention is to provide a method for making meat block sausages. After baking marinated meat blocks at 46-54℃ for 30 minutes, marinated minced meat and auxiliary ingredients are added and mixed. The mixture is then stuffed into sausage casings and steamed. This method solves the problems of high starch content in pork sausages and overly fine minced meat resulting in a lack of meaty texture, poor chewiness, and a monotonous taste.

[0005] The objective of this invention can be achieved by adopting the following technical solution:

[0006] A method for making meat sausage includes the following steps:

[0007] a. Raw material pretreatment: After the pork hind leg meat is thawed, the pork hind leg meat, after removing impurities, is divided into meat chunks and minced meat.

[0008] b. Marinating the meat chunks: Add compound seasoning, salt, sodium D-isoascorbate, white sugar, monosodium glutamate, sodium nitrite, compound water-retaining agent and compound preservative to the pork hind leg chunks, and add ice water and stir until the materials are fully mixed, then marinate in the refrigerator.

[0009] c. Roasting the meat chunks: The marinated meat chunks are roasted in an oven until they lose weight to the original weight of the raw meat and are then ready for use.

[0010] d. Marinating the minced meat: Add the minced meat, salt, compound phosphate, and ice water while stirring to prevent lumps from forming. Then add the fat, sodium nitrite, red yeast rice, compound preservative, and monosodium glutamate and stir until evenly mixed.

[0011] e. Mixing meat chunks and minced meat: First add the marinated meat chunks and minced meat, then add the compound seasoning, white sugar, isolated egg white and compound starch in sequence, and stir until the materials are evenly dispersed;

[0012] f. Canning and cooking: After filling the casings with the material, the sausages are cooked and cooled to room temperature to obtain the meat block sausages.

[0013] Preferably, in step a, the pork hind leg meat is thawed to a core temperature between -2 and 2°C, the meat chunks are 1 cm square, and the minced meat is ground using a Ф6mm perforated plate.

[0014] Preferably, in step b, the following ingredients are used: 100 parts by weight of pork hind leg meat, 3 parts by weight of compound seasoning, 0.5 parts by weight of salt, 0.1 parts by weight of sodium D-isoascorbate, 1.6 parts by weight of white sugar, 0.5 parts by weight of monosodium glutamate, 0.01 parts by weight of sodium nitrite, 1.5 parts by weight of compound water-retaining agent, 0.15 parts by weight of compound preservative, and 3 parts by weight of ice water. After the ingredients are thoroughly mixed, they are marinated in a refrigerator at 0-4℃ for 24-48 hours.

[0015] Preferably, in step c, the baking conditions are 46-54℃, more preferably 48-52℃, for 30 minutes, until the weight loss is reduced to the original weight of the raw meat.

[0016] More preferably, in step c, the baking equipment includes an oven, a drying chamber, and a drying box, preferably an oven.

[0017] Preferably, in step d, the following ingredients are used: 55.8 parts by weight of minced meat, 0.495 parts by weight of salt, 0.36 parts by weight of compound phosphate, 15.5 parts by weight of ice water, 8 parts by weight of fat, 0.0006 parts by weight of sodium nitrite, 0.009 parts by weight of red yeast rice, 0.315 parts by weight of compound preservative, and 0.054 parts by weight of monosodium glutamate. During the stirring process, the temperature of the minced meat is controlled between 0-4℃, and the stirring time is 5 minutes. The mixture is then marinated for 18-24 hours.

[0018] More preferably, the fat in step d can be chicken skin, and more preferably, fat.

[0019] Preferably, in step e, the mass of the compound seasoning is 2.115 parts, the mass of the white sugar is 5.85 parts, the mass of the isolated protein is 3.84 parts, and the mass of the compound starch is 4.05 parts; the mixing temperature is controlled between 6-8℃; and the compound starch is acetylated distarch phosphate.

[0020] Preferably, in step f, the intestinal contents are steamed after being filled, and the center temperature of the steamed intestinal contents is 95±1℃, and the steaming time is 60 min.

[0021] The beneficial effects of this invention are:

[0022] This invention utilizes controlled baking temperature to appropriately denature the myofibril proteins in the meat chunks. The aim is to enhance protein interactions within the meat chunks during sausage cooking, making them more readily interact with proteins in the minced meat to form a high-strength protein gel. This prevents the meat chunks from tearing and separating from the minced meat, resulting in a sausage that exhibits a strong meaty texture, a noticeable tearing pattern, and a firm, dense structure. The moderately denatured meat chunks are mixed with minced meat to prepare the sausage, which is then steam-cooked. The heat from the steam matures the minced meat, allowing for thorough interaction between the meat chunks and minced meat, forming a three-dimensional gel network structure. This allows fat and water to be evenly embedded within the gel structure, inhibiting gel network collapse. Simultaneously, the gel network prevents fat and water leakage, improving the sausage's texture, oil and water retention, and mouthfeel, while maximizing the preservation of nutrients in the minced meat and minimizing nutrient loss.

[0023] This invention provides a type of meat-filled sausage, which for the first time proposes a method of preparing sausage by mixing pre-baked meat chunks with minced meat. Specifically, marinated meat chunks are baked at 46-54℃ for 30 minutes, then mixed with marinated minced meat and other ingredients. The mixture is then stuffed into sausage casings and steamed. Sausages produced using this method exhibit distinct internal tearing patterns, a strong meaty texture, and a rich flavor profile, satisfying consumer demands. Attached Figure Description

[0024] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0025] Figure 1 These are scanning electron microscope images of sausages without meat pieces.

[0026] Figure 2 These are scanning electron microscope images of meat chunks, sausage chunks, the junction of meat chunks and minced meat, and minced meat, all baked at 46°C.

[0027] Figure 3 These are scanning electron microscope images of meat chunks and sausage chunks baked at 50°C, the junction of meat chunks and minced meat, and minced meat.

[0028] Figure 4 These are scanning electron microscope images of meat chunks, sausage chunks, the junction of meat chunks and minced meat, and minced meat, all baked at 54°C. Detailed Implementation

[0029] This invention provides a method for making meat block sausage, the method comprising the following steps: cutting pork hind leg meat into 1cm square pieces and minced meat obtained by grinding through a Ф6mm perforated plate; marinating the meat pieces and baking them to their original weight for later use; mixing and marinating the minced meat, then adding the marinated meat pieces and auxiliary materials and mixing them together; stuffing the mixture into sausage casings and steaming to obtain a meat block sausage.

[0030] In this invention, the preferred cut of pork is fat, but not limited to fat; chicken skin may also be used. The preferred cut of pork is hind leg meat or hind rump.

[0031] In this invention, the pork and fat are preferably fresh ingredients, but semi-thawed or thawed ingredients may also be used.

[0032] In this invention, there are no special restrictions on the source of the raw materials; conventional commercially available products can be used.

[0033] In this invention, the cooking conditions are cooking at 95±1℃ for 60 minutes.

[0034] In this invention, the baking conditions are 46-54℃, preferably 48-52℃, for drying for 30 minutes. In this invention, the baking and drying equipment is not limited to ovens, drying chambers, or drying boxes.

[0035] The compound seasoning, compound water-retaining agent, compound phosphate, and compound preservative of this invention can all be purchased from the market. The compound seasoning is preferably produced by Beijing Newliwei Food Co., Ltd.; the compound water-retaining agent is preferably produced by Qingdao Jiuxuan Food Technology Co., Ltd.; the compound phosphate is preferably produced by Shanghai Yizhang Biotechnology Co., Ltd.; and the compound preservative is preferably compound meat product preservative No. 1 produced by Qiqihar Herun Food Raw Materials Co., Ltd.

[0036] The instruments used in this patent test are: a texture analyzer model CT310K, manufactured by Brookfield, USA; and a centrifuge model 5804R high-speed refrigerated centrifuge, manufactured by Eppendorf, Germany.

[0037] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0038] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar to or equivalent to those described herein may be used in the implementation or testing of this invention. Example 1

[0039] Thaw the pork until the core temperature is between -2 and 2℃. Remove lymph nodes, cartilage, bone fragments, excess fat, large tendons, and blood clots. After trimming, the pork that meets the requirements is divided into two parts: cut the pork into 1cm square pieces; mince the pork using a Ф6mm perforated plate and set aside.

[0040] Add 3 parts by weight of compound seasoning, 0.5 parts by weight of salt, 0.1 parts by weight of sodium D-isoascorbate, 1.6 parts by weight of white sugar, 0.5 parts by weight of monosodium glutamate, 0.01 parts by weight of sodium nitrite, 1.5 parts by weight of compound water-retaining agent, and 0.15 parts by weight of compound preservative to 100 parts by weight of meat. Stir with 3 parts by weight of ice water for 5-8 minutes until the materials are fully mixed. Then refrigerate at 0-4℃ for 24-48 hours.

[0041] After marinating, bake the meat pieces in an oven at 46°C for 30 minutes until they lose weight to their original weight. Then set aside.

[0042] First, add 55.8 parts by weight of minced meat, 0.495 parts by weight of salt, 0.36 parts by weight of compound phosphate, and 15.5 parts by weight of ice water, stirring continuously for 2-3 minutes to prevent clumping. Then, add 8 parts by weight of pork fat, 0.0006 parts by weight of sodium nitrite, 0.009 parts by weight of red yeast rice, 0.315 parts by weight of compound preservative, and 0.054 parts by weight of monosodium glutamate, stirring for 5 minutes until uniform. The temperature of the minced meat should be controlled between 0 and 4°C, and it should be marinated for 18-24 hours.

[0043] Add the marinated meat chunks and marinated minced meat, then add 2.115 parts by weight of compound seasoning, 5.85 parts by weight of white sugar, 3.84 parts by weight of isolated protein, and 4.05 parts by weight of compound starch (acetylated distarch phosphate). Stir for 3 minutes until the materials are evenly dispersed, and control the temperature of the mixture between 6-8℃.

[0044] The stuffed sausages are steamed for 60 minutes until the temperature at the center of the sausage is 95±1℃. After cooling to room temperature, the meat block sausages are obtained. Example 2

[0045] Thaw the pork until the core temperature is between -2 and 2℃. Remove lymph nodes, cartilage, bone fragments, excess fat, large tendons, and blood clots. After trimming, the pork that meets the requirements is divided into two parts: cut the pork into 1cm square pieces; mince the pork using a Ф6mm perforated plate and set aside.

[0046] Add 3 parts by weight of compound seasoning, 0.5 parts by weight of salt, 0.1 parts by weight of sodium D-isoascorbate, 1.6 parts by weight of white sugar, 0.5 parts by weight of monosodium glutamate, 0.01 parts by weight of sodium nitrite, 1.5 parts by weight of compound water-retaining agent, and 0.15 parts by weight of compound preservative to 100 parts by weight of meat. Stir with 3 parts by weight of ice water for 5-8 minutes until the materials are fully mixed. Then refrigerate at 0-4℃ for 24-48 hours.

[0047] After marinating, bake the meat pieces in an oven at 48°C for 30 minutes until they lose weight to their original weight. Then set aside.

[0048] First, add 55.8 parts by weight of minced meat, 0.495 parts by weight of salt, 0.36 parts by weight of compound phosphate, and 15.5 parts by weight of ice water, stirring continuously for 2-3 minutes to prevent clumping. Then, add 8 parts by weight of pork fat, 0.0006 parts by weight of sodium nitrite, 0.009 parts by weight of red yeast rice, 0.315 parts by weight of compound preservative, and 0.054 parts by weight of monosodium glutamate, stirring for 5 minutes until uniform. The temperature of the minced meat should be controlled between 0-4℃, and it should be marinated for 18-24 hours.

[0049] Add the marinated meat chunks and marinated minced meat, then add 2.115 parts by weight of compound seasoning, 5.85 parts by weight of white sugar, 3.84 parts by weight of isolated protein, and 4.05 parts by weight of compound starch (acetylated distarch phosphate). Stir for 3 minutes until the materials are evenly dispersed, and control the temperature of the mixture between 6-8℃.

[0050] The stuffed sausages are steamed for 60 minutes until the temperature at the center of the sausage is 95±1℃. After cooling to room temperature, the meat block sausages are obtained. Example 3

[0051] Thaw the pork until the core temperature is between -2 and 2℃. Remove lymph nodes, cartilage, bone fragments, excess fat, large tendons, blood clots, etc. After trimming, the pork that meets the requirements is divided into two parts: cut the pork into 1cm square pieces; mince the pork using a Ф6mm perforated plate and set aside.

[0052] Add 3 parts by weight of compound seasoning, 0.5 parts by weight of salt, 0.1 parts by weight of sodium D-isoascorbate, 1.6 parts by weight of white sugar, 0.5 parts by weight of monosodium glutamate, 0.01 parts by weight of sodium nitrite, 1.5 parts by weight of compound water-retaining agent, and 0.15 parts by weight of compound preservative to 100 parts by weight of meat. Stir with 3 parts by weight of ice water for 5-8 minutes until the materials are fully mixed. Then refrigerate at 0-4℃ for 24-48 hours.

[0053] After marinating, bake the meat pieces in an oven at 50°C for 30 minutes until they lose weight to their original weight. Then set aside.

[0054] First, add 55.8 parts by weight of minced meat, 0.495 parts by weight of salt, 0.36 parts by weight of compound phosphate, and 15.5 parts by weight of ice water, stirring continuously for 2-3 minutes to prevent clumping. Then, add 8 parts by weight of pork fat, 0.0006 parts by weight of sodium nitrite, 0.009 parts by weight of red yeast rice, 0.315 parts by weight of compound preservative, and 0.054 parts by weight of monosodium glutamate, stirring for 5 minutes until uniform. The temperature of the minced meat should be controlled between 0-4℃, and it should be marinated for 18-24 hours.

[0055] Add the marinated meat chunks and marinated minced meat, then add 2.115 parts by weight of compound seasoning, 5.85 parts by weight of white sugar, 3.84 parts by weight of isolated protein, and 4.05 parts by weight of compound starch (acetylated distarch phosphate). Stir for 3 minutes until the materials are evenly dispersed. The temperature of the meat chunk and minced meat mixture should be controlled between 6-8℃.

[0056] The stuffed sausages are steamed for 60 minutes until the temperature at the center of the sausage is 95±1℃. After cooling to room temperature, the meat block sausages are obtained. Example 4

[0057] Thaw the pork until the core temperature is between -2 and 2℃. Remove lymph nodes, cartilage, bone fragments, excess fat, large tendons, blood clots, etc. After trimming, the pork that meets the requirements is divided into two parts: cut the pork into 1cm square pieces; mince the pork using a Ф6mm perforated plate and set aside.

[0058] Add 3 parts by weight of compound seasoning, 0.5 parts by weight of salt, 0.1 parts by weight of sodium D-isoascorbate, 1.6 parts by weight of white sugar, 0.5 parts by weight of monosodium glutamate, 0.01 parts by weight of sodium nitrite, 1.5 parts by weight of compound water-retaining agent, and 0.15 parts by weight of compound preservative to 100 parts by weight of meat granules. Stir with 3 parts by weight of ice water for 5-8 minutes until the materials are fully mixed. Then refrigerate at 0-4℃ for 24-48 hours.

[0059] After marinating, bake the meat pieces in an oven at 52°C for 30 minutes until they lose weight to their original weight. Then set aside.

[0060] First, add 55.8 parts by weight of minced meat, 0.495 parts by weight of salt, 0.36 parts by weight of compound phosphate, and 15.5 parts by weight of ice water, stirring continuously for 2-3 minutes to prevent clumping. Then, add 8 parts by weight of pork fat, 0.0006 parts by weight of sodium nitrite, 0.009 parts by weight of red yeast rice, 0.315 parts by weight of compound preservative, and 0.054 parts by weight of monosodium glutamate, stirring for 5 minutes until uniform. The temperature of the minced meat should be controlled between 0-4℃, and it should be marinated for 18-24 hours.

[0061] Add the marinated meat chunks and marinated minced meat, then add 2.115 parts by weight of compound seasoning, 5.85 parts by weight of white sugar, 3.84 parts by weight of isolated protein, and 4.05 parts by weight of compound starch (acetylated distarch phosphate). Stir for 3 minutes until the materials are evenly dispersed. The temperature of the meat chunk and minced meat mixture should be controlled between 6-8℃.

[0062] The stuffed sausages are steamed for 60 minutes until the temperature at the center of the sausage is 95±1℃. After cooling to room temperature, the meat block sausages are obtained. Example 5

[0063] Thaw the pork until the core temperature is between -2 and 2℃. Remove lymph nodes, cartilage, bone fragments, excess fat, large tendons, blood clots, etc. After trimming, the pork that meets the requirements is divided into two parts: cut the pork into 1cm square pieces and mince the pork using a Ф6mm perforated plate.

[0064] Add 3 parts by weight of compound seasoning, 0.5 parts by weight of salt, 0.1 parts by weight of sodium D-isoascorbate, 1.6 parts by weight of white sugar, 0.5 parts by weight of monosodium glutamate, 0.01 parts by weight of sodium nitrite, 1.5 parts by weight of compound water-retaining agent, and 0.15 parts by weight of compound preservative to 100 parts by weight of meat. Stir with 3 parts by weight of ice water for 5-8 minutes until the materials are fully mixed. Then refrigerate at 0-4℃ for 24-48 hours.

[0065] After marinating, bake the meat pieces in an oven at 54℃ for 30 minutes until they lose weight to their original weight. Then set aside.

[0066] First, add 55.8 parts by weight of minced meat, 0.495 parts by weight of salt, 0.36 parts by weight of compound phosphate, and 15.5 parts by weight of ice water, stirring continuously for 2-3 minutes to prevent clumping. Then, add 8 parts by weight of pork fat, 0.0006 parts by weight of sodium nitrite, 0.009 parts by weight of red yeast rice, 0.315 parts by weight of compound preservative, and 0.054 parts by weight of monosodium glutamate, stirring for 5 minutes until uniform. The temperature of the minced meat should be controlled between 0-4℃, and it should be marinated for 18-24 hours.

[0067] Add the marinated meat chunks and marinated minced meat, then add 2.115 parts by weight of compound seasoning, 5.85 parts by weight of white sugar, 3.84 parts by weight of isolated protein, and 4.05 parts by weight of compound starch (acetylated distarch phosphate). Stir for 3 minutes until the materials are evenly dispersed. The temperature of the meat chunk and minced meat mixture should be controlled between 6-8℃.

[0068] The stuffed sausages are steamed for 60 minutes until the temperature at the center of the sausage is 95±1℃. After cooling to room temperature, the meat block sausages are obtained. Comparative Example

[0069] Thaw the pork until the core temperature is between -2 and 2°C. Remove lymph nodes, cartilage, bone fragments, excess fat, large tendons, blood clots, etc. After trimming, mince the pork into minced meat using a Ф6mm perforated plate and set aside.

[0070] Add 55.8 parts by weight of minced meat, 0.495 parts by weight of salt, 0.36 parts by weight of compound phosphate, and 15.5 parts by weight of ice water, stirring constantly for 2-3 minutes to prevent lumps from forming. Then add 8 parts by weight of pork fat, 0.0006 parts by weight of sodium nitrite, 0.009 parts by weight of red yeast rice, 0.315 parts by weight of compound preservative, and 0.054 parts by weight of monosodium glutamate, stirring for 5 minutes until uniform. Keep the temperature of the minced meat between 0-4℃ and marinate for 18-24 hours.

[0071] Add 2.115 parts by weight of compound seasoning, 5.85 parts by weight of white sugar, 3.84 parts by weight of isolated protein, and 4.05 parts by weight of compound starch (acetylated distarch phosphate) to the marinated minced meat. Stir for 3 minutes until the materials are evenly dispersed. The temperature of the minced meat mixture should be controlled between 6-8℃.

[0072] Steam the stuffed sausages for 60 minutes until the center temperature of the sausage is 95±1℃, then cool to room temperature.

[0073] Example 6: Texture determination of sausage

[0074] The sausages obtained in the above-described examples and comparative examples were subjected to texture analysis. Texture characteristics are one of the important indicators that directly reflect the quality of meat products. The comparative examples are shown in Table 1, and the analysis methods are as follows:

[0075] Hardness, elasticity, chewiness, and adhesiveness were measured using a CT3 texture analyzer. Parameter settings: trigger type auto, probe TP / 36R, pre-test speed 1 mm / sec, mid-test speed 5 mm / sec, post-test speed 5 mm / sec, deformation degree: 50%. Nine samples with flat surfaces, 1 cm high and 3 cm in diameter were selected for repeated testing, and the average value was calculated.

[0076] Texture analyzer model: CT310K; Texture analyzer manufacturer: Brookfield, USA.

[0077] Table 1. Results of sausage texture determination in different groups:

[0078]

[0079] Hardness represents the amount of internal binding force required for food to maintain its shape when subjected to external forces. Appropriately increased hardness contributes to a full and elastic shape and good sensory quality in meat-filled sausages. Excessive hardness, however, affects the sausage's texture, increases chewiness, and negatively impacts its edibility. Table 1 shows that the hardness of meat-filled sausages varies significantly depending on the baking temperature, increasing with rising temperatures. The meat-filled sausages baked at 54℃ exhibited the highest hardness. This result indicates that after secondary heating, the proteins in the meat-filled sausage gel system further denature and contract with increasing temperature, leading to a reduction in the gaps between muscle fibers and thus hardening the meat. Based on sensory evaluation results, sausages baked at 50℃ and 52℃ are preferred in terms of hardness, as these sausages have a moderate hardness that is favored by consumers.

[0080] Elasticity refers to the ability of an object to deform under external force and return to its original state after the force is removed. The elasticity of minced meat products is closely related to the interaction of muscle proteins. As shown in Table 1, the elasticity of sausages made from meat blocks obtained at different baking temperatures varies significantly, initially increasing and then decreasing with increasing baking temperature. Sausages filled with meat blocks baked at 50℃ and 52℃ exhibit the greatest elasticity. This result indicates that different baking temperatures lead to different degrees of denaturation of myosin in the meat, resulting in different protein structures and thus altering the interactions between proteins, thereby causing differences in elasticity. When the meat blocks are baked at 50℃ and 52℃, the myosin in the meat blocks undergoes moderate denaturation, which is more conducive to the interaction of muscle proteins within the meat blocks and the protein interactions between the meat blocks and the minced meat during steaming or boiling, thus promoting the formation of a viscoelastic gel network structure. Therefore, from an elasticity perspective, sausages containing meat blocks baked at 50℃ and 52℃ are preferred.

[0081] Chewiness also reflects the texture of the sausage; poor chewiness results in a rough and difficult-to-chew texture. Table 1 shows that the chewiness of sausages filled with meat at different baking temperatures varies significantly, initially increasing and then decreasing with rising baking temperature. Sausages filled with meat baked at 50℃ and 52℃ exhibit the strongest chewiness. From a chewiness perspective, sausages filled with meat baked at 50℃ and 52℃ are preferred, as they have a stronger meaty texture, enhanced chewiness, and a better eating experience.

[0082] As shown in Table 1, the adhesiveness of sausages made from meat chunks varies significantly depending on the baking temperature, and decreases as the baking temperature increases. The sausages obtained from the comparative sample have the strongest adhesiveness, indicating that without the intervention of meat chunks, the adhesiveness of minced meat is stronger, but the texture of meat chunks and tearing cannot be reflected in the taste.

[0083] A comprehensive analysis of hardness, elasticity, chewiness, and adhesiveness shows that adding meat chunks baked at 48-52℃ for 30 minutes to the sausage results in superior sausage texture.

[0084] Example 7: Determination of water-holding capacity of sausage

[0085] The water-holding capacity of the sausages obtained in the above examples and comparative examples was measured. The specific results are shown in Table 2. The measurement method is as follows:

[0086] Accurately weigh 15g of sausage sample, and record it as M1. Wrap the entire sample completely with filter paper, place it in a 50mL centrifuge tube, centrifuge at 8000r / min for 20min, take it out, weigh it accurately again, and record it as M2.

[0087] Centrifuge model: 5804R high-speed refrigerated centrifuge; Centrifuge manufacturer: Eppendorf GmbH, Germany.

[0088] The formula for calculating water-holding capacity is: Water-holding capacity = M2 / M1 × 100%, where M1 is the mass of the sample before centrifugation and M2 is the mass of the sample after centrifugation.

[0089] Table 2 Results of water-holding capacity test for sausages in different groups

[0090]

[0091] Water-holding capacity is closely related to the protein gel network structure and directly affects the sensory quality of meat products, making it one of the important indicators for evaluating the edible quality of muscle. Table 2 shows that the water-holding capacity of sausages first increases and then decreases with increasing temperature. Sausages containing meat pieces baked at 48℃ and 50℃ exhibit the highest water-holding capacity. This may be because moderately baked meat pieces, after being stuffed into sausages and steamed, are more conducive to the formation of a tighter protein network matrix between muscle proteins. Insufficient or excessive baking, leading to changes in protein structure, is detrimental to the formation of the protein gel network structure. Therefore, sausages with meat pieces baked at 48℃ and 50℃ are preferred in terms of water-holding capacity.

[0092] Example 8: Measurement of Shear Force in Sausage

[0093] The shear force of the sausages obtained in the above examples and comparative examples was measured. The specific results are shown in Table 3. The measurement method is as follows:

[0094] The single-blade shear probe TA / BS was used for measurement. The initial force was set to 1 N, the test speed to 30 mm / sec, the return speed to 50 mm / sec, and the return distance to 35 mm. Nine samples with flat surfaces, a height of 1 cm, and a diameter of 3 cm were selected for repeated testing, and the average value was calculated.

[0095] Texture analyzer model: CT310K; Texture analyzer manufacturer: Brookfield, USA.

[0096] Table 3 Results of sausage shear force measurement in different groups

[0097]

[0098] Currently, the objective assessment of tenderness is mainly expressed using shear force value; the lower the shear force value, the better the tenderness. As shown in Table 3, the shear force of the sausage gradually increases with the increase of the roasting temperature of the meat pieces. This may be because the increase in heating temperature causes muscle fibers to aggregate and shorten in length, resulting in the meat losing water and hardening. Both excessively high and insufficient shear force have adverse effects on the sausage; therefore, from the perspective of shear force, sausages roasted at 48℃, 50℃, and 52℃ are preferred.

[0099] Example 9 Sensory evaluation of sausage

[0100] The sausages obtained in the above examples and comparative examples were subjected to sensory evaluation, and the evaluation methods are as follows:

[0101] The sample sausages were sliced ​​into 5 mm high thin slices and allowed to equilibrate at room temperature for 30 minutes. A product evaluation panel of 10 qualified personnel trained in product sensory evaluation techniques evaluated the sausages based on color, aroma, taste, texture, and overall acceptability. The average score for each indicator was taken as the lowest score of 0 and the highest score of 100, which allowed for an objective and accurate evaluation of the sausages' color, aroma, taste, texture, and overall acceptability. The scoring criteria are shown in Table 4.

[0102] Table 4 Sensory evaluation criteria for different groups of sausages

[0103]

[0104] Table 5 shows a comparison of the sensory evaluations of the sausages obtained from the above-described embodiments and control examples:

[0105] Table 5 Sensory evaluation results of sausages in different groups:

[0106]

[0107] Sensory evaluation provides a direct and comprehensive assessment of the samples. Table 5 shows that the tearing condition score of the sausage increases with increasing baking temperature, while the elasticity score initially increases and then decreases with rising baking temperature. This indicates that insufficient or excessive denaturation of myosin during baking is detrimental to the formation of the muscle protein gel network structure in the sausage. A comprehensive evaluation considering color, aroma, taste, elasticity, tearing condition, and texture reveals that sausages baked at 48, 50, and 52℃ have the highest overall acceptability, with no significant differences among the three. The sensory evaluation results suggest that baking conditions between 48℃ and 52℃ are more conducive to improving the sensory quality of sausages baked with meat.

[0108] Example 10: Observation of the microstructure of sausage

[0109] The sausages obtained in the above embodiments and comparative examples were observed using a scanning electron microscope. The processing method is as follows:

[0110] The sausage was cut into thin slices approximately 0.8cm × 0.6cm × 0.3cm in size, rinsed with 0.2mol·L⁻¹ phosphate buffer, and then soaked in 2.5% glutaraldehyde solution for 24h for fixation. The slices were then rinsed multiple times with phosphate buffer solution. The sausages were dehydrated in gradients of 50%, 70%, 80%, and 90% ethanol solutions for 15 min each, followed by two 30-min dehydration cycles with 100% ethanol. The samples were then replaced with tert-butanol three times for 30 min each time. The samples were then freeze-dried for at least 5h. A 10nm gold film was deposited on the samples using ion sputtering. The microstructure of the samples was observed using scanning images.

[0111] Depend on Figure 1 , 2 As can be seen from points 3 and 4, the microstructure of sausages varies greatly under different meat baking conditions. Figure 1 The comparative minced meat sausage has a dense longitudinal section with few gaps, but because it doesn't contain meat chunks, it lacks the texture and tearing sensation of meat, resulting in a less complex and layered taste. Looking at the vertical section of the muscle fibers... Figure 2 Meat pieces roasted at 46℃ have a loose structure and large gaps between muscle fibers. Figure 3 Meat pieces roasted at 50℃ have smaller gaps between muscle fibers than meat pieces roasted at 46℃, and the muscle fibers are more regularly arranged and compact. Figure 4 In meat chunks roasted at 54℃, the muscle fibers are most tightly packed. This is in contrast to the connection between the meat chunks and the minced meat. Figure 2 b and Figure 4 In step b, the meat chunks and minced meat were not tightly bonded during baking at 46℃ and 54℃, resulting in larger gaps. Figure 3 In step b, the meat chunks and minced meat baked at 50℃ are tightly bonded with minimal gaps. From the microstructure of the minced meat... Figure 2 c. Figure 3 c and Figure 4 The microstructure of minced meat in c and Figure 1 The proportions were similar. A comprehensive observation of the microstructure of each sample revealed that the sausage with meat chunks baked at 50℃ had a denser microstructure, indicating stronger interactions between proteins within the meat chunks and between proteins in the meat chunks and the minced meat.

[0112] The embodiments described above are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should fall within the scope of the present invention.

Claims

1. A method for making meat block sausages, characterized in that, The specific steps are as follows: a. Raw material pretreatment: After the pork hind leg meat is thawed, the pork hind leg meat after removing impurities is divided into meat chunks and minced meat, with a weight ratio of 100:55.8 between the meat chunks and minced meat. b. Marinating the meat chunks: Add compound seasoning, salt, sodium D-isoascorbate, white sugar, monosodium glutamate, sodium nitrite, compound water-retaining agent and compound preservative to the pork hind leg chunks, and add ice water and stir until the materials are fully mixed, then marinate in the refrigerator. c. Roasting the meat chunks: The marinated meat chunks are roasted in an oven until they lose weight to the original weight of the raw meat and are then ready for use. d. Marinating the minced meat: Add the minced meat, salt, compound phosphate, and ice water separately, stirring while adding to prevent lumps from forming. Then add the fat, sodium nitrite, red yeast rice, compound preservative, and monosodium glutamate and stir until evenly mixed. e. Mixing meat chunks and minced meat: First add the marinated meat chunks and minced meat, then add the compound seasoning, white sugar, isolated egg white, and starch, and stir until the materials are evenly dispersed; f. Filling and cooking: After filling the casings with the material, cook the sausages and cool them to room temperature to obtain the meat block sausages; In step b, 100 parts of pork hind leg meat, 3 parts of compound seasoning, 0.5 parts of salt, 0.1 parts of sodium D-isoascorbate, 1.6 parts of white sugar, 0.5 parts of monosodium glutamate, 0.01 parts of sodium nitrite, 1.5 parts of compound water-retaining agent, 0.15 parts of compound preservative, and 3 parts of ice water are mixed thoroughly and then marinated in a refrigerator at 0-4℃ for 24-48 hours. In step c, the baking conditions are 46-54℃ for 30 minutes, resulting in weight loss to the original weight of the raw meat. In step d, the following ingredients are used: 55.8 parts by weight of minced meat, 0.495 parts by weight of salt, 0.36 parts by weight of compound phosphate, 15.5 parts by weight of ice water, 8 parts by weight of fat, 0.0006 parts by weight of sodium nitrite, 0.009 parts by weight of red yeast rice, 0.315 parts by weight of compound preservative, and 0.054 parts by weight of monosodium glutamate. During the stirring process, the temperature of the minced meat is controlled between 0-4℃, and the stirring time is 5 minutes. The mixture is then marinated for 18-24 hours. In step e, the compound seasoning is 2.115 parts by weight, white sugar is 5.85 parts by weight, isolated protein is 3.84 parts by weight, and starch is 4.05 parts by weight; the mixing temperature is controlled between 6-8℃; the starch is acetylated distarch phosphate.

2. The method for making meat sausage according to claim 1, characterized in that, In step a, the pork hind leg meat is thawed to a core temperature between -2 and 2°C. The meat chunks are 1 cm square, and the minced meat is ground using a Ф6mm perforated plate.

3. The method for making meat block sausage according to claim 1, characterized in that, The fat mentioned in step d is chicken skin.

4. The method for making meat block sausage according to claim 1, characterized in that, In step f, the intestinal contents are steamed after being filled, and the center temperature of the steamed intestinal contents is 95±1℃ for 60 min.

5. A meat-filled sausage, characterized in that, It is prepared by the manufacturing method according to any one of claims 1-4.

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