Yak blood sausage and preparation method thereof

Abstract

The yak blood sausage comprises the following raw materials in percentage by weight: 5%-25% of yak blood, 2%-10% of tsamba, 0.3%-0.6% of spices, 1.2%-2.8% of table salt, 1.2%-2.8% of rice, 0.1%-0.2% of chicken essence and the balance of yak meat. The yak blood sausage provided by the invention not only is suitable for the taste of most of Tibet people, but also is suitable for the taste of other consumers. The yak blood sausages prepared by the preparation method disclosed by the invention are relatively high in crude protein content, and the crude fat content is remarkably lower than that of similar products on the market. The content of mineral iron, carbohydrate and amino acid is rich, and the EAA / TAA ratio and the EAA / NEAA ratio both exceed the standard mode of WHO / FAO ideal protein.

Description

Technical Field

[0001] The invention belongs to the field of food, and particularly relates to yak blood sausage and a preparation method thereof. Background Art

[0002] Yak blood sausage is a traditional delicacy in Tibet, with the characteristics of high protein, low fat, easy digestion and absorption, and unique flavor. The unique natural environment in Tibet provides a guarantee for the development of its animal husbandry, and the development of animal husbandry provides sufficient raw materials for the production of blood sausage. So far, Tibet has retained the custom of making and eating blood sausage.

[0003] However, since the production method of blood sausage in Tibet is mostly family workshop style, the quality and flavor of the product are poor. In addition, yak blood has a strong smell. The existing yak blood sausage is limited to satisfying the eating habits and flavor preferences of local people, and it is difficult to promote it to more areas and be accepted by consumers. Summary of the invention

[0004] In view of this, the present invention provides a yak blood sausage which is suitable for the tastes of most Tibetan people and other consumers.

[0005] In order to achieve the above object, the present invention adopts the following technical solution:

[0006] A yak blood sausage comprises the following raw materials by weight: 5%-25% yak blood, 2%-10% tsampa, 0.3%-0.6% spices, 1.2%-2.8% salt, 1.2%-2.8% rice, 0.1%-0.2% chicken essence, and the rest is yak meat.

[0007] Preferably, in the above technical scheme, the following raw materials are included: 24% yak blood, 20% rice, 5% tsampa, 1.3% salt, 0.3% pepper powder, 0.3% ginger powder, 0.2% chicken essence, and the rest is yak meat.

[0008] Preferably, in the above technical solution, the spice is any one or more of ginger powder and pepper powder.

[0009] Preferably, in the above technical scheme, the following steps are included: yak blood pretreatment→yak meat pretreatment→marinating→sausage→air drying→steaming→cooling→vacuum packaging→refrigeration.

[0010] Preferably, in the above technical solution, the yak beef is pretreated to remove fascia and blood stasis.

[0011] Preferably, in the above technical solution, the yak blood is pretreated by adding 10% sodium citrate to fresh yak blood, stirring evenly, and freezing and storing at -18°C for later use.

[0012] Preferably, in the above technical solution, other raw materials are added and mixed well before marinating in a 4°C refrigerator for 2-3 hours.

[0013] Preferably, in the above technical solution, the pickled blood sausage is placed in a constant temperature incubator, and activated bacteria are added to ferment for 16 hours at 25°C. The bacteria activation step is as follows: Lactobacillus plantarum and Pediococcus pentosaceus are inoculated into the seed culture medium at a ratio of V (bacterial liquid): V (culture medium) = 1:15, wherein the ratio of Lactobacillus plantarum to Pediococcus pentosaceus is 1:1, and cultured in a constant temperature incubator at 37°C for 24 hours until the number of bacterial liquids reaches 10 9 The activation was completed and the mixture was placed in a 4°C refrigerator for later use.

[0014] Preferably, in the above technical solution, after enema, the blood sausage is placed in a humidity of 45%-55% and a temperature of 0-10°C for air drying for 8-16 hours; the air-dried blood sausage is placed in a 0.10-0.15MPa high-pressure container and steamed for 25 minutes until the center temperature of the sausage reaches 70-75°C.

[0015] Preferably, in the above technical solution, the blood sausage after cooking is fully cooled, vacuum packed, and stored in a refrigerator at 4°C.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The present invention provides a yak blood sausage that is suitable for the tastes of most Tibetan people and other consumers, and can be promoted on a large scale, thus contributing to the comprehensive utilization of by-products in Tibet and the improvement of quality and efficiency of the yak industry.

[0018] The yak blood sausage produced by the present invention has a high crude protein content and a crude fat content significantly lower than similar products on the market. It is rich in mineral iron, carbohydrates, and amino acids, with a ratio of essential amino acids to total amino acids of 0.42 and a ratio of essential amino acids to non-essential amino acids of 0.73, both exceeding the standard model of WHO / FAO ideal protein. After safety analysis, the microbial indicators of yak blood sausage meet the relevant standards, and its nitrite content meets the standards specified by the State Food and Drug Administration (≤30 mg / kg). BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is the effect of different raw materials and different addition amounts on the sensory quality score of blood sausage in the single factor test of Example 1;

[0020] Figure 2 This is the electronic nose PCA analysis of Case 1 and Comparative Examples 1-3 in Example 1, (a) radar chart, (b) electronic nose PCA analysis. DETAILED DESCRIPTION

[0021] The following description of embodiments of the present invention is intended to explain the present invention but is not to be construed as limiting the present invention.

[0022] Example 1

[0023] A method for preparing yak blood sausage comprises the following steps:

[0024] 1. Processing of Yak Blood

[0025] Add 10% sodium citrate as an anticoagulant to fresh yak blood, stir it evenly, transport it to the storage location at low temperature, freeze it in a refrigerator at minus 18°C, thaw it directly when using it, and then filter it to remove impurities.

[0026] 2. Pretreatment of Yak Beef

[0027] Choose fresh, hygienic and quarantined yak meat, remove the fascia and blood stasis, and chop it for later use.

[0028] 3. Pickling

[0029] Add a certain proportion of ingredients (salt, chicken essence, yak blood, tsampa, rice, spices) to the minced yak meat, mix well, and marinate in a 4°C refrigerator for 2-3 hours to make meat filling.

[0030] 4. Enema

[0031] Stuff the mixed meat filling into the sausage casing, making sure the sausage body is tight and full to avoid bubbles.

[0032] 5. Air Dry

[0033] Hang the blood sausage in a cool and ventilated place for about 12 hours until the surface is dry.

[0034] 6. Steaming

[0035] Put the stuffed blood sausage into a high-pressure container and steam for 25 minutes until the center temperature of the sausage reaches 72°C.

[0036] 7. Packaging

[0037] After the cooked sausages are fully cooled, they are vacuum packed and stored in a refrigerator at 4°C.

[0038] Experiment 1: Single Factor Experiment

[0039] The amount of rice (%), yak blood (%), tsampa (%), and salt (%) added in step 3 have different effects on the sensory characteristics of blood sausage. The factor levels of the single factor experiment are shown in Table 1. In addition, 0.3% pepper powder, 0.3% ginger powder, and 0.2% chicken essence were added.

[0040] Table 1 Single factor test level table

[0041]

[0042] 1. When investigating the effect of rice addition of 10%-30% on the sensory score of blood sausage, other factors were: yak blood addition of 20%, tsampa addition of 6%, and salt addition of 2%.

[0043] 2. When investigating the effect of adding 5%-25% yak blood on the sensory score of blood sausage, the other factors were: 25% rice, 6% tsampa and 2% salt.

[0044] 3. When investigating the effect of 2%-10% tsampa addition on the sensory score of blood sausage, the other factors were: 25% rice addition, 20% yak blood addition, and 2% salt addition.

[0045] 4. When investigating the effect of salt addition of 1.2%-2.8% on the sensory score of blood sausage, other factors were: rice addition of 25%, yak blood addition of 20%, and tsampa addition of 4%.

[0046] Sensory evaluation method

[0047] The review panel is composed of 10 professionals, including production staff, quality management personnel and related technical personnel. The sensory indicators of the product, including color and gloss, cut surface density, taste and flavor, are scored, and the average sensory score of the 10 reviewers is used as the final score of the product.

[0048] Table 2 Sensory evaluation standards for yak blood sausage

[0049]

[0050] Test results:

[0051] 1. The different addition amounts of yak blood lead to different protein contents in blood sausage, and the degree of protein denaturation after cooking is also different, thus affecting the sensory quality and texture of blood sausage. When the addition amount of yak blood is 20%, its sensory score is the highest, which is 84.75 points.

[0052] 2. The amount of rice added can directly affect the texture of blood sausage and improve its taste. When the amount of rice added is 25%, the sensory score is the highest, which is 85.80 points. Adding tsampa, on the one hand, can increase the flavor substances of blood sausage, play a role in enhancing the fragrance, and can cover up its fishy smell to a certain extent. On the other hand, tsampa is rich in starch, which can increase the adhesion, water absorption and gelation of minced meat, improve the organizational structure, elasticity and taste of sausage products, and can also relieve greasiness. However, with the increase of the amount of tsampa powder added, the viscosity of the minced meat increased, the taste of the blood sausage became worse, and the granularity was stronger.

[0053] 3. When the addition amount of tsampa powder is 4%, the sensory score is the highest, which is 83.19 points.

[0054] 4. Salty and fresh taste is the main flavor of blood sausage, so the amount of salt added is crucial. When the amount of salt added is 1.6%, the saltiness is appropriate and the sensory score is the highest, which is 80.44 points.

[0055] Test 2: Orthogonal test

[0056] According to the results of the single-factor experiment, four factors with greater influence on the results were selected, namely, the amount of rice added (%), the amount of yak blood added (%), the amount of tsampa added (%), and the amount of salt added (%). Taking the sensory score as the evaluation index, the Design-Expert 13.0 software was used to carry out a 4-factor 3-level response surface Box-Behnken experimental design (see Table 3) to determine the optimal formula of yak blood sausage.

[0057] Table 3 Orthogonal test factors and levels

[0058]

[0059] Through the experimental design of Design-Expert13.0, the optimal process conditions were obtained as follows: 24.28% yak blood addition, 19.72% rice addition, 5.32% tsampa addition, and 1.28% salt addition.

[0060] Verification experiment

[0061] The optimal process conditions for yak blood sausage production were obtained through response surface optimization experiments: 24.28% yak blood, 19.72% rice, 5.32% tsampa, and 1.28% salt. The theoretical value of the sensory score was 90.17. In order to facilitate the actual production needs, the parameters were corrected to 24% yak blood, 20% rice, 5% tsampa, and 1.3% salt. After three repeated experiments, the average sensory score of yak blood sausage was 91.79, which exceeded the theoretical value.

[0062] Experiment 3: Effects of adding tsampa and rice on the flavor and texture of yak blood sausage

[0063] Case 1: 24% yak blood, 20% rice, 5% tsampa, 1.3% salt, 0.3% pepper powder, 0.3% ginger powder, 0.2% chicken essence, and the rest is yak meat.

[0064] Comparative Example 1: No rice was added, and the rest was the same as in Case 1.

[0065] Comparative Example 2: No rice and tsampa were added, and the rest was the same as in Example 1.

[0066] Comparative Example 3: No tsampa was added, and the rest was the same as in Example 1.

[0067] Table 4 Effects of tsampa and rice on the texture and sensory quality of yak blood sausage

[0068]

[0069]

[0070] From the above table, it can be seen that the shear force, hardness, viscosity and elasticity of the blood sausage with added tsampa (Case 1, Comparative Example 1) are significantly lower (P<0.05) than those of the blood sausage without added tsampa (Comparative Example 2, Comparative Example 3), indicating that adding tsampa in its traditional production process can improve the texture, chewiness and palatability of the blood sausage. In the above table, the shear force, hardness, elasticity and viscosity of Comparative Example 1 are lower than those of Case 1, but the sensory score of Case 1 is higher than that of Comparative Example 1, and Case 1 has the highest sensory score, with an average score of 90.26 points, indicating that adding rice can improve the taste of blood sausage. If tsampa is added without rice, the texture of the blood sausage will be relatively soft and lack chewiness, which cannot better meet the tastes of most consumers.

[0071] Experiment 4: Analysis of the effect of tsampa addition on the flavor components of yak blood sausage based on an electronic pen

[0072] The electronic nose analysis was determined by direct headspace injection. Weigh 1g of each sample from Case 1 and Comparative Examples 1-3, chop them and put them into a 30mL screw-mouth glass bottle, place them in a 60℃ constant temperature water bath for 45min, and test them on the machine. The sampling interval was 1 s, the cleaning was 60 s, the testing was 90 s, and the injection volume flow rate was 300 mL / min. Each treatment group was measured in parallel 3 times, and the average value was taken for data analysis. Detailed information on each sensor of the electronic nose is shown in Table 5 below.

[0073] Table 51 PEN3 sensor array characteristics

[0074] Array number Sensor Name Performance characteristics 1 W1C Sensitive to aromatic ingredients 2 W5S Very sensitive to nitrogen oxides 3 W3C Sensitive to ammonia and aromatic ingredients 4 W6S Selective for hydrogen 5 W5C Sensitive to alkanes and aromatic components 6 W1S Sensitive to methane 7 W1W Sensitive to sulfide 8 W2S Sensitive to ethanol 9 W2W Sensitive to aromatic components and organic sulfides 10 W3S Sensitive to alkanes

[0075] Electronic nose results analysis Figure 2 As shown by the radar chart ( Figure 2 A) It can be seen that sensors W1S, W1W, W2S, and W2W have significant responses, indicating that the four different recipes of yak blood sausage in Case 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 contain more methane, sulfide, ethanol, aromatic components, and organic sulfide. These five types of compounds are also important factors for the different odors formed by the four different recipes of yak blood sausage.

[0076] reason.

[0077] By PCA( Figure 2B) It can be seen that the red part represents comparative example 1, the green part represents case 1, the blue part represents comparative example 2, and the gray part represents comparative example 2. The results are as follows Figure 2 B. Case 1 and Comparative Example 1, the two yak blood sausage recipes mostly overlap, indicating that the two yak blood sausages with tsampa added have roughly the same smell, while the yak blood sausages without tsampa added (Comparative Example 2, Comparative Example 3) are clearly separated from the yak blood sausage with tsampa added, indicating that there is a significant difference in taste between adding tsampa and not adding tsampa. This shows that adding tsampa can change the flavor of yak blood sausage, and combined with the sensory score analysis, its flavor can be improved.

[0078] Example 2

[0079] A method for preparing yak blood sausage comprises the following steps:

[0080] 1. Processing of Yak Blood

[0081] Add 10% sodium citrate as an anticoagulant to fresh yak blood, stir it evenly, transport it to the storage location at low temperature, freeze it in a refrigerator at minus 18°C, thaw it directly when using it, and then filter it to remove impurities.

[0082] 2. Bacteria Activation

[0083] Lactobacillus plantarum and Pediococcus pentosaceus were inoculated into the seed culture medium at a ratio of V (bacterial solution): V (culture medium) = 1:15 (where Lactobacillus plantarum and Pediococcus pentosaceus were inoculated into the seed culture medium at a ratio of 1:1), and cultured in a 37°C constant temperature incubator for 24 h until the number of bacterial solutions reached 10 9 / mL, indicating that the activation is complete, keep in 4℃ refrigerator

[0084] 3. Pretreatment of Yak Beef

[0085] Choose fresh, hygienic and quarantined yak meat, remove the fascia and blood stasis, and chop it for later use.

[0086] 4. Pickling

[0087] Add 24% yak blood, 20% rice, 5% tsampa, 1.3% salt, 0.2% chicken essence, 0.3% pepper powder, and 0.3% ginger powder to the minced yak meat, mix well, and marinate in a 4°C refrigerator for 2-3 hours to make meat filling.

[0088] 5. Enema

[0089] Stuff the mixed meat filling into the sausage casing, making sure the sausage body is tight and full to avoid bubbles.

[0090] 6. Air Dry

[0091] Hang the blood sausage in a cool and ventilated place for about 12 hours until the surface is dry.

[0092] 7. Steaming

[0093] Put the stuffed blood sausage into a high-pressure container and steam for 25 minutes until the center temperature of the sausage reaches 72°C.

[0094] 8. Packaging

[0095] After the cooked sausages are fully cooled, they are vacuum packed and stored in a refrigerator at 4°C.

[0096] Quality Analysis

[0097] The nutritional quality, amino acid composition and safety of the blood sausage prepared in Case 1 and Example 2 in Example 1 were analyzed. The results are shown in Tables 6-8.

[0098] Table 6 Nutritional quality analysis

[0099] index Fermented blood sausage Unfermented blood sausage Crude protein (g / 100g) 22.30±0.29 23.97±0.12 Crude fat (g / 100g) 2.43±0.05 2.20±0.08 Iron (mg / kg) <![CDATA[119.67±1.25 b ]]> <![CDATA[170.00±2.45 a ]]> Carbohydrates (g / 100g) <![CDATA[11.13±0.17 a ]]> <![CDATA[7.33±0.17 b ]]>

[0100] The yak blood sausage (fermented and unfermented) prepared by the present invention has a higher crude protein content, a crude fat content significantly lower than similar products on the market, and a richer mineral iron content.

[0101] Table 7 Amino acid composition analysis

[0102]

[0103]

[0104] According to the reference model for evaluating amino acids in food proposed by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), when the EAA / TAA ratio is about 0.4 and the EAA / NEAA ratio is above 0.6, it means that the amino acids are complete and the composition ratio is close to the needs of the human body, and the quality is good. The ratio of essential amino acids to total amino acids in fermented blood sausage is 0.404, and the ratio of essential amino acids to non-essential amino acids is 0.68; the ratio of essential amino acids to total amino acids in unfermented blood sausage is 0.42, and the ratio of essential amino acids to non-essential amino acids is 0.73, both exceeding the standard model of WHO / FAO ideal protein.

[0105] Table 8 Safety analysis

[0106] index Fermented blood sausage Unfermented blood sausage Coliform bacteria (CFU / g) Not detected (<10) Not detected (<10) Salmonella( / 25g) Not detected Not detected Total colony count (CFU / g) Not detected (<10) Not detected (<10) Nitrite (mg / kg) 3.87±0.05 2.93±0.05

[0107] The microbial indicators of yak blood sausage (fermented and unfermented) meet the relevant standards, and its nitrite content meets the standards set by the State Food and Drug Administration (≤30mg / kg).

[0108] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A yak blood sausage, characterized in that: In terms of weight percentage, the raw materials include: 5%-25% yak blood, 2%-10% tsampa, 0.3%-0.6% spices, 1.2%-2.8% salt, 1.2%-2.8% rice, 0.1%-0.2% chicken essence, and the rest is yak meat.

2. The yak blood sausage according to claim 1, characterized in that: It includes the following raw materials: 24% yak blood, 20% rice, 5% tsampa, 1.3% salt, 0.3% pepper powder, 0.3% ginger powder, 0.2% chicken essence, and the rest is yak meat.

3. The yak blood sausage according to claim 1, characterized in that: The spices are any one or more of ginger powder and pepper powder.

4. The method for preparing yak blood sausage according to any one of claims 1 to 3, characterized in that: The method comprises the following steps: yak blood pretreatment→yak meat pretreatment→marinating→enema→air drying→steaming→cooling→vacuum packaging→refrigeration.

5. The method for preparing yak blood sausage according to claim 4, characterized in that: The pretreatment of yak beef is to remove fascia and blood stasis.

6. The method for preparing yak blood sausage according to claim 4, characterized in that: The yak blood was pretreated by adding 10% sodium citrate to fresh yak blood, stirring evenly, and freezing and storing at -18°C for later use.

7. The method for preparing yak blood sausage according to claim 4, characterized in that: Add other ingredients, mix well and marinate in a 4℃ refrigerator for 2-3 hours.

8. The method for preparing yak blood sausage according to claim 4, characterized in that: The pickled blood sausage is placed in a constant temperature incubator, activated bacteria are added and fermented at 25°C for 16 hours, and enema is performed after the fermentation is completed; Bacterial activation step: Lactobacillus plantarum and Pediococcus pentosaceus were inoculated into the seed culture medium at a ratio of V (bacterial solution): V (culture medium) = 1:15, wherein the ratio of Lactobacillus plantarum to Pediococcus pentosaceus was 1:1, and cultured in a 37°C constant temperature incubator for 24 hours until the bacterial solution reached 10 9 The activation was completed and the mixture was placed in a 4°C refrigerator for later use.

9. The method for preparing yak blood sausage according to claim 4, characterized in that: After enema, the blood sausage is placed in a humidity of 45%-55% and a temperature of 0-10°C for air drying for 8-16 hours; the air-dried blood sausage is placed in a 0.10-0.15MPa high-pressure container and steamed for 25 minutes until the center temperature of the sausage reaches 70-75°C.

10. The method for preparing yak blood sausage according to claim 4, characterized in that: After the blood sausage is fully cooled after cooking, it is vacuum packed and stored in a refrigerator at 4°C.

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