Potato meat roast sausage and preparation method thereof

Abstract

The invention belongs to the field of roast sausage preparation technologies, and particularly relates to a potato meat roast sausage and a preparation method thereof. According to the invention, the tender and smooth mixed meat particles are mixed with the spray-dried particles for assisting in reducing blood fat, and the enzymatically hydrolyzed smooth mashed potatoes are added, so that the obtained low-fat meat stuffing premix is high in protein content and not easy to deteriorate; sodium caseinate, cane sugar and ultrapure water are mixed, microcrystalline cellulose is added, the obtained water retention adhesive has pores and adhesive power, and the prepared natural aroma-enhancing flavoring agent can permanently and effectively adhere to the surface of a low-fat meat stuffing premix; peas and sodium chloride are ground into thick liquid and then pickled for standby use, the sausage casing, the low-fat meat stuffing premix and the natural aroma-enhancing flavoring agent are mixed and then filled into the elastic sausage casing, the prepared potato meat sausage is high in protein and low in fat, the moisture of meat granules is kept during preparation, seasonings are easy to be tasty, and the sausage casing is not easy to damage during transportation and baking.

Description

Technical Field

[0001] The invention belongs to the field of grilled sausage preparation technology, and specifically relates to a potato meat grilled sausage and a preparation method thereof. Background Art

[0002] The main ingredient of meat grilled sausage is meat, usually pork, beef or lamb, and sometimes a mixture. In addition to meat, some seasonings and spices, such as garlic, pepper, and vanilla, are added to increase the flavor. These spices can not only enhance the taste of meat grilled sausage, but also mask the fishy smell of meat to a certain extent, making it more delicious. During the production process, the meat and seasonings are mixed evenly, and then filled into natural or artificial casings to form the shape of sausages. There are many ways to cook meat grilled sausages, but the most classic is grilling. Place the sausage on the grill and heat it with charcoal or an electric oven until the skin becomes crispy and the meat inside is cooked. During the grilling process, the sausage will release an attractive aroma. In addition to grilling, meat grilled sausages can also be cooked by boiling, steaming or frying. Different cooking methods will bring different tastes and flavors.

[0003] Grilled sausages are not only delicious, but also nutritious. They are rich in protein, which is one of the essential nutrients for the human body and helps build and repair muscles. In addition, grilled sausages also contain a certain amount of fat and vitamins. Moderate consumption can provide energy for the human body. However, due to the high fat content in grilled sausages, excessive consumption may lead to health problems such as obesity and cardiovascular disease. Therefore, it is recommended to consume them in moderation.

[0004] At present, the existing meat grilled sausage preparation technology has the following problems: first, the existing grilled sausage contains high fat content, and long-term consumption will increase the low-density lipoprotein cholesterol in the blood and cause atherosclerosis; second, the seasoning is not easy to absorb during the preparation of the grilled sausage, and the meat loses water during preparation, resulting in a single taste of the grilled sausage, lack of layering, increased greasiness, and reduced appetite; third, during the transportation and baking process of the grilled sausage, the casing is easily damaged, resulting in the meat inside the grilled sausage being exposed, affecting the taste and flavor. Summary of the invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a potato and meat grilled sausage and a preparation method thereof. In order to solve the problems of high fat content in existing meat grilled sausages, increased risk of cardiovascular diseases due to long-term consumption, burden on the liver and kidneys caused by a large amount of chemical additives, and easy damage of the casing during transportation and baking, the present invention uses a low-fat meat filling premix, which is mixed with natural flavor enhancers and flavor enhancers and then filled into an elastic casing. The prepared potato and meat grilled sausage is high in protein and low in fat, will not increase the low-density lipoprotein cholesterol in the blood after consumption, retains the moisture of the meat particles during preparation, is easy to absorb seasonings, and is not easily damaged during transportation and baking.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows: the present invention proposes a potato and meat grilled sausage, and the raw materials for preparing the potato and meat grilled sausage specifically include the following components in parts by weight: 60-90 parts of low-fat meat premix, 9-14 parts of natural flavor enhancer, 12-16 parts of pig small intestine, 18-27 parts of peas, and 5-7 parts of sodium chloride.

[0007] Preferably, the raw materials for preparing the low-fat meat premix include the following components in parts by weight: 11-17 parts of peeled potatoes, 38-44 parts of lean pork, 29-37 parts of chicken breast, 0.8-1.2 parts of Bacillus amyloliquefaciens, 1-1.2 parts of Bacillus pumilus, 2-4 parts of α-amylase, 3-7 parts of Ascophyllum nodosum, 4-6 parts of oats, and 1.8-2.7 parts of gellan gum.

[0008] Preferably, the raw materials for preparing the natural flavor enhancer include the following components in parts by weight: 2-3 parts of dill, 4-6 parts of lemongrass, 1-4 parts of parsley, 3-8 parts of bay leaves, 14-17 parts of sodium caseinate, 5-7 parts of sucrose, 8-11 parts of microcrystalline cellulose, 4-7 parts of soy sauce, 3-6 parts of sodium chloride, and 4-8 parts of five-spice powder.

[0009] Preferably, the method for preparing the low-fat meat premix comprises the following steps: S1. Put the peeled potatoes into a 1.2-1.5 kW dicing machine, the dicing temperature is 25-28°C, the dicing time is 20-28 min, the dicing size is 3 mm×3 mm, and after dicing, put them into a 1.6 kW constant temperature stainless steel barrel with ultrapure water for soaking, the soaking temperature is 30-35°C, the soaking time is 2-4 h, after soaking, take them out and wash them with ultrapure water for 2-3 times, put them into a 1.8-2.2 kW cooking pot, the cooking time is 25-35 min, the cooking temperature is 100°C, and cooked potato particles are obtained after cooking; S2. Wash the lean pork and chicken breast with ultrapure water for 2-3 times, put them into a meat grinder with a power of 1.4-1.9 kW, the mincing temperature is 2°C, the mincing time is 12-16 min, the mincing speed is 2000-3000 r / min, and mixed meat particles are obtained after mincing; S3, putting Bacillus amyloliquefaciens and Bacillus pumilus into a stirring tank with a power of 1.5-1.8 kW, stirring at a temperature of 25-28° C., a stirring speed of 100-130 r / min, and a stirring time of 8-12 min, and mixing to obtain a mixed bacterial agent; S4, inoculate the mixed bacterial agent prepared in S3 into a 5% sterile glucose solution, put it into a constant temperature shaking incubator with a power of 2.2-2.4 kW, the constant temperature shaking culture temperature is 35°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 220-240 r / min, after the constant temperature shaking culture, put it into an ultrasonic cell disruptor with a power of 1.2-1.4 kW, the ultrasonic disruption frequency is 20-30 kHz, the ultrasonic disruption temperature is 0°C, the ultrasonic disruption time is 5-10 min, after ultrasonic disruption, pass through a high-speed centrifuge with a power of 1.8-2.2 kW, the centrifugal temperature is 2°C, the centrifugal time is 10-15 min, the centrifugal speed is 10000-12000 r / min, centrifuge to obtain the supernatant, and obtain a protein decomposing agent; S5, putting the protein decomposing agent prepared in S4 and the mixed meat particles prepared in S2 into a stirring tank with a power of 1.3-1.5 kW, stirring at a temperature of 20-28° C., a stirring speed of 160-200 r / min, and a stirring time of 20-30 min, stirring and marinating to obtain tender and smooth mixed meat particles; S6, placing the cooked potato particles prepared in S1 and α-amylase into an enzymolysis tank with a power of 1.5-2.1 kW, setting the enzymolysis temperature to 70-75°C, the enzymolysis speed to 120 r / min, the enzymolysis time to 1 h, stirring and enzymolyzing to obtain smooth potato mash; S7, putting the Ascophyllum nodosum, oats, gellan gum and ultrapure water into a boiling pot with a power of 2.2-2.6 kW, boiling at a temperature of 100-110° C. for 30-40 min, and filtering with a sterile filter cloth to remove the filter residue after boiling to obtain a viscous liquid; S8, placing the viscous liquid prepared in S7 at 4°C for 2-2.5 hours, and then placing it in a spray dryer with a power of 3.5-4.2 kW, the spray drying temperature is 80-85°C, the spray drying output particle size is 15-18 μm, the total spray drying time is 8-10 minutes, and the blood lipid-lowering auxiliary particles are obtained by spray drying; S9. Put the auxiliary lipid-lowering particles prepared by S8 into the tender and smooth mixed meat particles prepared by S5, stir at a temperature of 25-28°C, a stirring speed of 80-110 r / min, and a stirring time of 20-28 min. After fully mixing, add the smooth potato mash prepared by S6, stir at a temperature of 20-28°C, a stirring speed of 110-140 r / min, and a stirring time of 12-17 min, stir and mix well to obtain a low-fat meat premix.

[0010] Furthermore, in step S1, the weight ratio of the ultrapure water to the peeled potatoes is (1.5-1.8):1.

[0011] Furthermore, in step S3, the Bacillus amyloliquefaciens was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.8713, and the Bacillus pumilus was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.8088.

[0012] Furthermore, in step S4, the inoculation amount of the mixed bacterial agent in the 5% sterile glucose solution is 1%.

[0013] Further, in step S6, the α-amylase was purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd. with model number A3176-500KU.

[0014] Furthermore, in step S7, the weight ratio of the ultrapure water to the Ascophyllum nodosum is (1.1-1.3):1.

[0015] Preferably, the method for preparing the natural flavor enhancer comprises the following steps: L1. Put dill, lemongrass, parsley and bay leaves into a powder grinder with a power of 1.5-1.8 kW, the powder grinding temperature is 40°C, the powder grinding speed is 25000 r / min, the powder grinding time is 18-24 min, and the powder is ground to obtain a deodorizing and flavoring powder; L2, put sodium caseinate, sucrose and ultrapure water into a stirring tank with a power of 1.5-1.8 kW, stir at a speed of 100-140 r / min, a stirring temperature of 4°C, and a stirring time of 3 h, add microcrystalline cellulose after stirring, stir at a speed of 110-130 r / min, a stirring temperature of 15°C, and a stirring time of 1.5 h to obtain a water-retaining adhesive; L3, putting soy sauce, sodium chloride and five-spice powder into a stirring tank with a power of 1.5-1.8 kW, stirring at a speed of 100-140 r / min, a stirring temperature of 23-29° C., and a stirring time of 10-16 min, and mixing to obtain a seasoning; L4, put the deodorizing and flavoring powder prepared in L1 and the water-retaining adhesive prepared in L2 into the seasoning prepared in L3, stir at a speed of 140-170 r / min, at a temperature of 23-28° C., for 13-18 min, and mix to obtain a natural flavoring and flavoring agent.

[0016] Furthermore, in step L2, the mass fraction of sodium caseinate in ultrapure water is 4%, and the mass fraction of sucrose in ultrapure water is 3-5%.

[0017] The present invention also proposes a method for preparing potato meat grilled sausage, which specifically comprises the following steps: Step 1: Soak the pig small intestine and ultrapure water in a constant temperature stainless steel barrel with a power of 1.6 kW at a temperature of 30-35°C for 30 min, and then remove the intestine after soaking to obtain a casing for use; Step 2: Put peas, sodium chloride and ultrapure water into a pulping machine with a power of 1.8-2.4 kW, the pulping speed is 3000 r / min, the pulping time is 15-20 min, the pulping temperature is 40°C, after pulping, put them and the prepared casings in step 1 into a constant temperature stirring pot with a power of 1.5-1.8 kW, the constant temperature stirring temperature is 45-55°C, the constant temperature stirring speed is 140-180 r / min, the constant temperature stirring time is 20-30 min, and stir and marinate to obtain elastic casings; Step 3: Put the low-fat meat premix and natural flavor enhancer into a stirring tank with a power of 1.5-1.8 kW, the stirring speed is 120-150 r / min, the stirring temperature is 22-28°C, the stirring time is 15-20 min, and after stirring evenly, use an automatic twist sausage stuffer with a power of 2.2 kW to fill the elastic sausage casing prepared in step 2, the sausage filling temperature is 22-25°C, the sausage filling time is 35-45 min, and the sausage length is 11-13 cm per section. After filling, place it under ventilation conditions at a temperature of 25-28°C for 2.5-3.5 hours to obtain a dried and baked sausage; Step 4: Place the dried sausage prepared in step 3 into a steamer with a power of 1.8-2.3 kW, steam at 100°C for 15-30 min, and store in a freezer at -18°C after steaming to obtain potato meat sausage.

[0018] Furthermore, in step 1, the weight ratio of the ultrapure water to the pig small intestine is (1.4-1.7):1.

[0019] Furthermore, in step 2, the weight ratio of the ultrapure water to the peas is (1.2-1.4):1, and the mass fraction of sodium chloride in the ultrapure water is 1.1-1.5%.

[0020] The beneficial effects achieved by the present invention are as follows: The present invention adopts mixed meat particles obtained by mincing pork lean meat and chicken breast meat. Chicken breast meat and pork lean meat are rich in protein, low in fat, rich in cellulose and minerals, and will not increase low-density lipoprotein cholesterol in the body's blood after consumption. Bacillus amyloliquefaciens and Bacillus pumilus are mixed, cultured at a constant temperature and oscillated, and ultrasonically crushed to obtain a protein decomposing agent that can gently decompose protein on the surface of the mixed meat particles, soften meat fibers, and make the meat looser. The diameter of muscle fibers in the mixed meat particles becomes smaller, the endomysium and the perimysial network are destroyed, the thickness is reduced, protein aggregate particles appear in the extracellular space, and the collagen fibers are arranged in a disordered manner, so that the meat becomes more tender and smooth and forms pores. The protein decomposer also contains extracellular polysaccharides, riboflavin, 3-hydroxy-2-butanone, fenmucin and other compounds that prevent meat oxidation and enhance flavor, which can maintain the nutritional value of tender and smooth mixed meat particles, maintain the stability of meat quality, and inhibit the deterioration of meat particles; α-amylase enzymatically hydrolyzes cooked potato particles, catalyzes the hydrolysis of starch into glucose, maltose and oligosaccharides, improves the solubility and transparency of mashed potatoes, and the stability of the enzymatically hydrolyzed starch is enhanced at high temperatures, making the mashed potatoes delicate and smooth; Ascophyllum nodosum, oats, gellan gum and ultrapure water are boiled and cooled, and hydrogen bonds are generated between oat protein and gellan gum molecules to form a network structure, which is spray-dried The auxiliary lipid-lowering particles obtained after drying also contain brown algae polysaccharides and oat polyphenols with lipid-lowering function. When mixed with tender and smooth mixed meat particles, they can absorb protein decomposition agents and adhere to the surface of tender and smooth mixed meat particles, with long-lasting effect. When mixed with smooth potato mash, the obtained low-fat meat filling premix has high protein content, low fat content, strong satiety, soft and tender taste, and is not easy to deteriorate. After sodium caseinate, sucrose and ultrapure water are mixed, microcrystalline cellulose is added, and the obtained water-retaining adhesive has pores and adhesion ability, and microcrystalline cellulose has extremely strong water absorption, which can retain the moisture of the low-fat meat filling premix. The deodorizing and flavoring powder and seasoning after powdering are mixed with the water-retaining adhesive to obtain The natural flavor enhancer can adhere to the surface of the low-fat meat premix more permanently and effectively, and cooperate with the protein decomposition agent to promote the natural flavor enhancer to quickly penetrate into the meat particles; peas, sodium chloride, and ultrapure water are ground into a slurry and then marinated for use in sausage casings. The transglutaminase in the peas can catalyze the cross-linking between or within proteins in the pig small intestine, and cooperate with sodium chloride to improve the elasticity of the pig small intestine. The low-fat meat premix and the natural flavor enhancer are mixed and then filled into the elastic sausage casing. The prepared potato meat grilled sausage is high in protein and low in fat, will not increase the low-density lipoprotein cholesterol in the blood after consumption, keeps the moisture of the meat particles during preparation, is easy to absorb seasonings, and is not easily damaged during transportation and baking. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the present invention or the technical solutions in the prior art, the following will be described in a clear and understandable manner in conjunction with the accompanying drawings. Obviously, the drawings described below are only for the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0022] Figure 1 This is a scanning electron microscope image of the water-retaining adhesive of the present invention; Figure 2 This is a graph showing the results of the blood lipid content in the rat heart blood described in Experimental Example 1 of the present invention; Figure 3 This is a graph showing the moisture content of each group of grilled sausages described in Experimental Example 2 of the present invention; Figure 4 This is a picture of the finished product of the potato and meat grilled sausage described in the present invention. DETAILED DESCRIPTION

[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0024] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0025] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0026] Example 1: This example provides a potato and meat grilled sausage and a preparation method thereof. The potato and meat grilled sausage comprises the following components in parts by weight: 60 parts of low-fat meat premix, 9 parts of natural flavor enhancer, 12 parts of pig small intestine, 18 parts of peas, and 5 parts of sodium chloride.

[0027] The raw materials for preparing the low-fat meat premix include the following components in parts by weight: 11 parts of peeled potatoes, 38 parts of lean pork, 29 parts of chicken breast, 0.8 parts of Bacillus amyloliquefaciens, 1 part of Bacillus pumilus, 2 parts of alpha-amylase, 3 parts of Ascophyllum nodosum, 4 parts of oats, and 1.8 parts of gellan gum.

[0028] The raw materials for preparing the natural flavor enhancer include the following components in parts by weight: 2 parts of dill, 4 parts of lemongrass, 1 part of parsley, 3 parts of bay leaves, 14 parts of sodium caseinate, 5 parts of sucrose, 8 parts of microcrystalline cellulose, 4 parts of soy sauce, 3 parts of sodium chloride, and 4 parts of five-spice powder.

[0029] The method for preparing the low-fat meat premix specifically comprises the following steps: S1. Put the peeled potatoes into a 1.2 kW dicer, the dicing temperature is 25°C, the dicing time is 20 minutes, the dicing size is 3 mm×3 mm, and after dicing, put them into a 1.6 kW constant temperature stainless steel barrel with ultrapure water for soaking, the soaking temperature is 30°C, the soaking time is 2 hours, take them out after soaking, wash them twice with ultrapure water, put them into a 1.8 kW steamer, the steaming time is 25 minutes, the steaming temperature is 100°C, and cooked potato particles are obtained after steaming; S2. Wash the lean pork and chicken breast twice with ultrapure water, put them into a meat grinder with a power of 1.4 kW, and grind them at a temperature of 2°C, a grinding time of 12 min, and a grinding speed of 2000 r / min to obtain mixed meat particles; S3, putting Bacillus amyloliquefaciens and Bacillus pumilus into a stirring tank with a power of 1.5 kW, stirring at a temperature of 25°C, a stirring speed of 100 r / min, and a stirring time of 8 min, and mixing to obtain a mixed bacterial agent; S4, inoculate the mixed bacterial agent prepared in S3 into a 5% sterile glucose solution, put it into a constant temperature shaking incubator with a power of 2.2 kW, the constant temperature shaking culture temperature is 35°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 220r / min, after the constant temperature shaking culture, put it into an ultrasonic cell disruptor with a power of 1.2 kW, the ultrasonic disruption frequency is 20kHz, the ultrasonic disruption temperature is 0°C, the ultrasonic disruption time is 5 min, after ultrasonic disruption, pass through a high-speed centrifuge with a power of 1.8 kW, the centrifugal temperature is 2°C, the centrifugal time is 10 min, the centrifugal speed is 10000 r / min, centrifuge to obtain the supernatant, and obtain the protein decomposition agent; S5, putting the protein decomposing agent prepared in S4 and the mixed meat particles prepared in S2 into a stirring tank with a power of 1.3 kW, stirring at a temperature of 20°C, a stirring speed of 160 r / min, and a stirring time of 20 min, stirring and marinating to obtain tender and smooth mixed meat particles; S6, placing the cooked potato particles prepared in S1 and α-amylase into an enzymolysis tank with a power of 1.5 kW, setting the enzymolysis temperature at 70°C, the enzymolysis speed at 120 r / min, the enzymolysis time at 1 h, stirring and enzymolyzing to obtain smooth potato mash; S7, putting Ascophyllum nodosum, oats, gellan gum and ultrapure water into a boiling pot with a power of 2.2 kW, boiling at a temperature of 100° C. for 30 min, and filtering with a sterile filter cloth to remove the filter residue after boiling to obtain a viscous liquid; S8, placing the viscous liquid prepared in S7 at 4°C for 2 h, and then placing it in a spray dryer with a power of 3.5 kW, the spray drying temperature is 80°C, the spray drying output particle size is 15 μm, the total spray drying time is 8 min, and the auxiliary lipid-lowering particles are obtained by spray drying; S9. Put the auxiliary lipid-lowering particles prepared by S8 into the tender and smooth mixed meat particles prepared by S5, stir at a temperature of 25°C, a stirring speed of 80 r / min, and a stirring time of 20 min. After sufficient mixing, add the smooth potato mash prepared by S6, stir at a temperature of 20°C, a stirring speed of 110 r / min, and a stirring time of 12 min, stir and mix well to obtain a low-fat meat premix.

[0030] In step S1, the weight ratio of the ultrapure water to the peeled potatoes is 1.5:1; in step S3, the Bacillus amyloliquefaciens is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.8713, and the Bacillus pumilus is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.8088; in step S4, the inoculation amount of the mixed bacterial agent in the 5% sterile glucose solution is 1%; in step S6, the α-amylase is purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd. with a model number of A3176-500KU; in step S7, the weight ratio of the ultrapure water to the Ascophyllum nodosum is 1.1:1.

[0031] The preparation method of the natural flavor enhancer specifically comprises the following steps: L1. Put dill, lemongrass, parsley and bay leaves into a powder grinder with a power of 1.5 kW, and grind them at a temperature of 40°C, a speed of 25,000 r / min and a duration of 18 min to obtain a deodorizing and flavoring powder; L2, sodium caseinate, sucrose and ultrapure water were placed in a stirring tank with a power of 1.5 kW, the stirring speed was 100 r / min, the stirring temperature was 4°C, the stirring time was 3 h, and microcrystalline cellulose was added after stirring, the stirring speed was 110 r / min, the stirring temperature was 15°C, the stirring time was 1.5 h, and the water-retaining adhesive was obtained by stirring evenly; L3, put soy sauce, sodium chloride and five-spice powder into a stirring tank with a power of 1.5 kW, stir at a speed of 100 r / min, at a temperature of 23°C, for 10 min, and mix to obtain a seasoning; L4, put the deodorizing and flavoring powder prepared in L1 and the water-retaining adhesive prepared in L2 into the seasoning prepared in L3, stir at a speed of 140 r / min, at a temperature of 23°C, for 13 min, and mix to obtain a natural flavoring and flavoring agent.

[0032] In step L2, the mass fraction of sodium caseinate in ultrapure water is 4%, and the mass fraction of sucrose in ultrapure water is 3%.

[0033] This embodiment also provides a method for preparing potato and meat sausage, which specifically comprises the following steps: Step 1: Soak the pig small intestine and ultrapure water in a constant temperature stainless steel barrel with a power of 1.6 kW at a temperature of 30°C for 30 min, and then remove the pig small intestine after soaking to obtain a casing for use; Step 2: Put peas, sodium chloride and ultrapure water into a pulping machine with a power of 1.8 kW, the pulping speed is 3000 r / min, the pulping time is 15 min, and the pulping temperature is 40°C. After pulping, put the peas and the prepared casings into a constant temperature stirring pot with a power of 1.5 kW, the constant temperature stirring temperature is 45°C, the constant temperature stirring speed is 140 r / min, the constant temperature stirring time is 20 min, and the elastic casings are obtained after stirring and marinating; Step 3: Put the low-fat meat premix and natural flavor enhancer into a stirring tank with a power of 1.5 kW, the stirring speed is 120 r / min, the stirring temperature is 22°C, the stirring time is 15 min, and after stirring evenly, use an automatic twist sausage stuffer with a power of 2.2 kW to fill the elastic sausage casing prepared in step 2, the sausage filling temperature is 22°C, the sausage filling time is 35 min, and the sausage length is 11 cm per section. After filling, place it under ventilation conditions at a temperature of 25°C for 2.5 hours to obtain a dried and baked sausage; Step 4: Place the dried sausage prepared in step 3 into a 1.8 kW steamer at a steaming temperature of 100° C. for 15 min. After steaming, place the sausage in a freezer at -18° C. to obtain a potato meat sausage.

[0034] In step one, the weight ratio of the ultrapure water to the pig small intestine is 1.4:1; in step two, the weight ratio of the ultrapure water to the peas is 1.2:1, and the mass fraction of sodium chloride in the ultrapure water is 1.1%.

[0035] Example 2: This example provides a potato and meat grilled sausage and a preparation method thereof. The potato and meat grilled sausage comprises the following components in parts by weight: 75 parts of low-fat meat premix, 12 parts of natural flavor enhancer, 14 parts of pig small intestine, 23 parts of peas and 6 parts of sodium chloride.

[0036] The raw materials for preparing the low-fat meat premix include the following components in parts by weight: 14 parts of peeled potatoes, 42 parts of lean pork, 35 parts of chicken breast, 1.1 parts of Bacillus amyloliquefaciens, 1.1 parts of Bacillus pumilus, 3 parts of alpha-amylase, 5 parts of Ascophyllum nodosum, 5 parts of oats, and 2.3 parts of gellan gum.

[0037] The raw materials for preparing the natural flavor enhancer include the following components in parts by weight: 2.5 parts of dill, 5 parts of lemongrass, 2 parts of parsley, 6 parts of bay leaves, 15 parts of sodium caseinate, 6 parts of sucrose, 10 parts of microcrystalline cellulose, 5 parts of soy sauce, 4 parts of sodium chloride, and 6 parts of five-spice powder.

[0038] The method for preparing the low-fat meat premix specifically comprises the following steps: S1. Put the peeled potatoes into a 1.3 kW dicer, the dicing temperature is 26°C, the dicing time is 24 minutes, the dicing size is 3 mm×3 mm, and after dicing, put them into a 1.6 kW constant temperature stainless steel barrel with ultrapure water for soaking, the soaking temperature is 33°C, the soaking time is 3 hours, take them out after soaking, wash them twice with ultrapure water, put them into a 2.1 kW steamer, the steaming time is 30 minutes, the steaming temperature is 100°C, and cooked potato particles are obtained after steaming; S2. Wash the lean pork and chicken breast with ultrapure water for three times, put them into a meat grinder with a power of 1.6 kW, and grind them at a temperature of 2°C, a grinding time of 14 min, and a grinding speed of 2000 r / min to obtain mixed meat particles; S3, putting Bacillus amyloliquefaciens and Bacillus pumilus into a stirring tank with a power of 1.6 kW, stirring at a temperature of 26°C, a stirring speed of 120 r / min, and a stirring time of 10 min, and mixing to obtain a mixed bacterial agent; S4, inoculate the mixed bacterial agent prepared in S3 into a 5% sterile glucose solution, put it into a constant temperature shaking incubator with a power of 2.3 kW, the constant temperature shaking culture temperature is 35°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 230r / min, after the constant temperature shaking culture, put it into an ultrasonic cell disruptor with a power of 1.3 kW, the ultrasonic disruption frequency is 25kHz, the ultrasonic disruption temperature is 0°C, the ultrasonic disruption time is 8 min, after ultrasonic disruption, pass through a high-speed centrifuge with a power of 2.1 kW, the centrifugal temperature is 2°C, the centrifugal time is 13 min, the centrifugal speed is 11000 r / min, centrifuge to obtain the supernatant, and obtain the protein decomposing agent; S5, putting the protein decomposing agent prepared in S4 and the mixed meat particles prepared in S2 into a stirring tank with a power of 1.4 kW, stirring at a temperature of 24°C, a stirring speed of 180 r / min, and a stirring time of 25 min, stirring and marinating to obtain tender and smooth mixed meat particles; S6, placing the cooked potato particles prepared in S1 and α-amylase into an enzymolysis tank with a power of 1.8 kW, setting the enzymolysis temperature to 73°C, the enzymolysis speed to 120 r / min, the enzymolysis time to 1 h, stirring and enzymolyzing to obtain smooth potato mash; S7, putting Ascophyllum nodosum, oats, gellan gum and ultrapure water into a boiling pot with a power of 2.4 kW, boiling at a temperature of 105° C. for 35 min, and filtering with a sterile filter cloth to remove the filter residue after boiling to obtain a viscous liquid; S8, placing the viscous liquid prepared in S7 at 4°C for 2.3 h, and then placing it in a spray dryer with a power of 3.8 kW. The spray drying temperature is 83°C, the spray drying output particle size is 16 μm, the total spray drying time is 9 min, and the lipid-lowering auxiliary particles are obtained by spray drying; S9. Put the auxiliary lipid-lowering particles prepared by S8 into the tender and smooth mixed meat particles prepared by S5, stir at a temperature of 26°C, a stirring speed of 100 r / min, and a stirring time of 24 min. After sufficient mixing, add the smooth mashed potato prepared by S6, stir at a temperature of 25°C, a stirring speed of 130 r / min, and a stirring time of 15 min, stir and mix well to obtain a low-fat meat filling premix.

[0039] In step S1, the weight ratio of the ultrapure water to the peeled potatoes is 1.6:1; in step S3, the Bacillus amyloliquefaciens is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.8713, and the Bacillus pumilus is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.8088; in step S4, the inoculation amount of the mixed bacterial agent in the 5% sterile glucose solution is 1%; in step S6, the α-amylase is purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd. with a model number of A3176-500KU; in step S7, the weight ratio of the ultrapure water to the Ascophyllum nodosum is 1.2:1.

[0040] The preparation method of the natural flavor enhancer specifically comprises the following steps: L1. Put dill, lemongrass, parsley and bay leaves into a powder grinder with a power of 1.6 kW, and grind at a temperature of 40°C, a speed of 25,000 r / min, and a grinding time of 22 min to obtain a deodorizing and flavoring powder; L2, sodium caseinate, sucrose and ultrapure water were placed in a stirring tank with a power of 1.6 kW, the stirring speed was 120 r / min, the stirring temperature was 4°C, the stirring time was 3 h, and microcrystalline cellulose was added after stirring, the stirring speed was 120 r / min, the stirring temperature was 15°C, the stirring time was 1.5 h, and the water-retaining adhesive was obtained by stirring evenly; L3, put soy sauce, sodium chloride and five-spice powder into a stirring tank with a power of 1.7 kW, stir at a speed of 130 r / min, at a temperature of 27°C, for 13 min, and mix to obtain a seasoning; L4, put the deodorizing and flavoring powder prepared in L1 and the water-retaining adhesive prepared in L2 into the seasoning prepared in L3, stir at a speed of 160 r / min, a temperature of 25°C, and a stirring time of 16 min to obtain a natural flavoring and flavoring agent.

[0041] In step L2, the mass fraction of sodium caseinate in ultrapure water is 4%, and the mass fraction of sucrose in ultrapure water is 4%.

[0042] This embodiment also provides a method for preparing potato and meat sausage, which specifically comprises the following steps: Step 1: Soak the pig small intestine and ultrapure water in a constant temperature stainless steel barrel with a power of 1.6 kW at a temperature of 33°C for 30 min, and then remove the intestine after soaking to obtain a casing for use; Step 2: Put peas, sodium chloride and ultrapure water into a pulping machine with a power of 2.1 kW, the pulping speed is 3000 r / min, the pulping time is 18 min, and the pulping temperature is 40°C. After pulping, put the peas and the prepared casings into a constant temperature stirring pot with a power of 1.6 kW, the constant temperature stirring temperature is 50°C, the constant temperature stirring speed is 170 r / min, the constant temperature stirring time is 25 min, and the elastic casings are obtained after stirring and marinating; Step 3: Put the low-fat meat premix and natural flavor enhancer into a stirring tank with a power of 1.7 kW, the stirring speed is 140 r / min, the stirring temperature is 26°C, the stirring time is 18 min, and after stirring evenly, use an automatic twist sausage stuffer with a power of 2.2 kW to fill the elastic sausage casing prepared in step 2, the sausage filling temperature is 23°C, the sausage filling time is 40 min, and the sausage length is 12 cm per section. After filling, place it at a temperature of 26°C under ventilation conditions for 3 hours to obtain a dried and baked sausage; Step 4: Place the dried sausage prepared in step 3 into a 2.1 kW steamer at a steaming temperature of 100°C for 20 min. After steaming, place the sausage in a freezer at -18°C to obtain a potato meat sausage.

[0043] In step one, the weight ratio of the ultrapure water to the pig small intestine is 1.6:1; in step two, the weight ratio of the ultrapure water to the peas is 1.3:1, and the mass fraction of sodium chloride in the ultrapure water is 1.3%.

[0044] Example 3: This example provides a potato and meat grilled sausage and a preparation method thereof. The potato and meat grilled sausage comprises the following components in parts by weight: 90 parts of low-fat meat premix, 14 parts of natural flavor enhancer, 16 parts of pig small intestine, 27 parts of peas and 7 parts of sodium chloride.

[0045] The raw materials for preparing the low-fat meat premix include the following components in parts by weight: 17 parts of peeled potatoes, 44 parts of lean pork, 37 parts of chicken breast, 1.2 parts of Bacillus amyloliquefaciens, 1.2 parts of Bacillus pumilus, 4 parts of alpha-amylase, 7 parts of Ascophyllum nodosum, 6 parts of oats, and 2.7 parts of gellan gum.

[0046] The raw materials for preparing the natural flavor enhancer include the following components in parts by weight: 3 parts of dill, 6 parts of lemongrass, 4 parts of parsley, 8 parts of bay leaves, 17 parts of sodium caseinate, 7 parts of sucrose, 11 parts of microcrystalline cellulose, 7 parts of soy sauce, 6 parts of sodium chloride, and 8 parts of five-spice powder.

[0047] The method for preparing the low-fat meat premix specifically comprises the following steps: S1. Put the peeled potatoes into a 1.5 kW dicer, the dicing temperature is 28°C, the dicing time is 28 minutes, the dicing size is 3 mm×3 mm, and after dicing, put them into a 1.6 kW constant temperature stainless steel barrel with ultrapure water for soaking, the soaking temperature is 35°C, the soaking time is 4 hours, take them out after soaking, wash them with ultrapure water for 3 times, put them into a 2.2 kW steamer, the steaming time is 35 minutes, the steaming temperature is 100°C, and cooked potato particles are obtained after steaming; S2. Wash the lean pork and chicken breast with ultrapure water for three times, put them into a meat grinder with a power of 1.9 kW, and grind them at a temperature of 2°C, a grinding time of 16 min, and a grinding speed of 3000 r / min to obtain mixed meat particles; S3, putting Bacillus amyloliquefaciens and Bacillus pumilus into a stirring tank with a power of 1.8 kW, stirring at a temperature of 28°C, a stirring speed of 130 r / min, and a stirring time of 12 min, and mixing to obtain a mixed bacterial agent; S4, inoculate the mixed bacterial agent prepared in S3 into a 5% sterile glucose solution, put it into a constant temperature shaking incubator with a power of 2.4 kW, the constant temperature shaking culture temperature is 35°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 240r / min, after the constant temperature shaking culture, put it into an ultrasonic cell disruptor with a power of 1.4 kW, the ultrasonic disruption frequency is 30kHz, the ultrasonic disruption temperature is 0°C, the ultrasonic disruption time is 10 min, after ultrasonic disruption, pass through a high-speed centrifuge with a power of 2.2 kW, the centrifugal temperature is 2°C, the centrifugal time is 15 min, the centrifugal speed is 12000 r / min, centrifuge to obtain the supernatant, and obtain the protein decomposing agent; S5, putting the protein decomposing agent prepared in S4 and the mixed meat particles prepared in S2 into a stirring tank with a power of 1.5 kW, stirring at a temperature of 28°C, a stirring speed of 200 r / min, and a stirring time of 30 min, stirring and marinating to obtain tender and smooth mixed meat particles; S6, placing the cooked potato particles prepared in S1 and α-amylase into an enzymolysis tank with a power of 2.1 kW, setting the enzymolysis temperature to 75°C, the enzymolysis speed to 120 r / min, the enzymolysis time to 1 h, stirring and enzymolyzing to obtain smooth potato mash; S7, putting Ascophyllum nodosum, oats, gellan gum and ultrapure water into a boiling pot with a power of 2.6 kW, boiling at a temperature of 110° C. for 40 min, and filtering with a sterile filter cloth to remove the filter residue after boiling to obtain a viscous liquid; S8, placing the viscous liquid prepared in S7 at 4°C for 2.5 hours, and then placing it in a spray dryer with a power of 4.2 kW. The spray drying temperature is 85°C, the spray drying output particle size is 18 μm, the total spray drying time is 10 minutes, and the auxiliary lipid-lowering particles are obtained by spray drying; S9. Put the auxiliary lipid-lowering particles prepared by S8 into the tender and smooth mixed meat particles prepared by S5, stir at a temperature of 28°C, a stirring speed of 110 r / min, and a stirring time of 28 min. After sufficient mixing, add the smooth potato mash prepared by S6, stir at a temperature of 28°C, a stirring speed of 140 r / min, and a stirring time of 17 min, and stir to mix well to obtain a low-fat meat premix.

[0048] In step S1, the weight ratio of the ultrapure water to the peeled potatoes is 1.8:1; in step S3, the Bacillus amyloliquefaciens is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.8713, and the Bacillus pumilus is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.8088; in step S4, the inoculation amount of the mixed bacterial agent in the 5% sterile glucose solution is 1%; in step S6, the α-amylase is purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd. with a model number of A3176-500KU; in step S7, the weight ratio of the ultrapure water to the Ascophyllum nodosum is 1.3:1.

[0049] The preparation method of the natural flavor enhancer specifically comprises the following steps: L1. Put dill, lemongrass, parsley and bay leaves into a powder grinder with a power of 1.8 kW, and grind at a temperature of 40°C, a speed of 25,000 r / min, and a grinding time of 24 min to obtain a deodorizing and flavoring powder; L2, sodium caseinate, sucrose and ultrapure water were placed in a stirring tank with a power of 1.8 kW, the stirring speed was 140 r / min, the stirring temperature was 4°C, the stirring time was 3 h, and microcrystalline cellulose was added after stirring, the stirring speed was 130 r / min, the stirring temperature was 15°C, the stirring time was 1.5 h, and the water-retaining adhesive was obtained by stirring evenly; L3, put soy sauce, sodium chloride and five-spice powder into a stirring tank with a power of 1.8 kW, stir at a speed of 140 r / min, at a temperature of 29° C., for 16 min, and mix to obtain a seasoning; L4, put the deodorizing and flavoring powder prepared in L1 and the water-retaining adhesive prepared in L2 into the seasoning prepared in L3, stir at a speed of 170 r / min, at a temperature of 28°C, for 18 min, and mix to obtain a natural flavoring and flavoring agent.

[0050] In step L2, the mass fraction of sodium caseinate in ultrapure water is 4%, and the mass fraction of sucrose in ultrapure water is 5%.

[0051] This embodiment also provides a method for preparing potato and meat sausage, which specifically comprises the following steps: Step 1: Soak the pig small intestine and ultrapure water in a constant temperature stainless steel barrel with a power of 1.6 kW at a temperature of 35°C for 30 min, and then remove the intestine after soaking to obtain a casing for use; Step 2: Put peas, sodium chloride and ultrapure water into a 2.4 kW refiner, the refining speed is 3000 r / min, the refining time is 20 min, the refining temperature is 40°C, after refining, put them and the prepared casings into a 1.8 kW constant temperature stirring pot, the constant temperature stirring temperature is 55°C, the constant temperature stirring speed is 180 r / min, the constant temperature stirring time is 30 min, and stir and marinate to obtain elastic casings; Step 3: Put the low-fat meat premix and natural flavor enhancer into a stirring tank with a power of 1.8 kW, the stirring speed is 150 r / min, the stirring temperature is 28°C, the stirring time is 20 min, and after stirring evenly, use an automatic twist sausage stuffer with a power of 2.2 kW to fill the elastic sausage casing prepared in step 2, the sausage filling temperature is 25°C, the sausage filling time is 45 min, and the sausage length is 13 cm per section. After filling, place it at a temperature of 28°C under ventilation conditions for 3.5 hours to obtain a dried and baked sausage; Step 4: Place the dried sausage prepared in step 3 into a 2.3 kW steamer at a steaming temperature of 100°C for 30 min. After steaming, place the sausage in a freezer at -18°C to obtain a potato meat sausage.

[0052] In step one, the weight ratio of the ultrapure water to the pig small intestine is 1.7:1; in step two, the weight ratio of the ultrapure water to the peas is 1.4:1, and the mass fraction of sodium chloride in the ultrapure water is 1.5%.

[0053] Comparative Example 1: This comparative example provides a meat grilled sausage and a preparation method thereof, the difference from Example 1 being that the prepared tender and smooth mixed meat particles are not marinated with a protein decomposing agent, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0054] Comparative Example 2: This comparative example provides a grilled meat sausage and a preparation method thereof. The only difference from Example 1 is that the prepared natural flavor enhancer does not contain a water-retaining adhesive, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0055] Experimental Example 1: Determination of low-density lipoprotein cholesterol content in rat blood.

[0056] The test steps for determining the effect of the potato and meat sausage prepared in Examples 1-3 of the present invention on the low-density lipoprotein cholesterol content in rat blood are as follows: (1) Sixty SD male rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into six groups of 10 rats. The rats were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%. The rats were fed with free food and water; (2) After 10 days of feeding, the rats in Example 1-3 groups were fed 8.0 g of the potato meat grilled sausage prepared in Example 1-3 each time, the rats in Comparative Example 1-2 groups were fed 8.0 g of the meat grilled sausage prepared in Comparative Example 1-2 each time, and the rats in the control group were fed 8.0 g of ordinary meat grilled sausage (purchased from Luohe Aimaiduo Food Co., Ltd.) each time, by gavage, three times a day, and the feeding continued for 13 weeks; (3) After being fed for 13 weeks, the rats in each group were fasted for 24 h and killed by cervical dislocation. The rat heart blood was collected and placed in a water bath at 37°C for 5 min. The blood was centrifuged at 4000 r / min for 5 min. The supernatant was collected and the levels of triglycerides and low-density lipoprotein cholesterol in the serum were detected using an automatic biochemical analyzer and recorded. Origin2022 was used to draw graphs.

[0057] Result analysis: Figure 2 This is a result graph of the rat heart blood lipid content described in Experimental Example 1 of the present invention. As shown in the figure, the rats in Example 1-3 groups were fed 8.0 g of the potato meat grilled sausage prepared in Example 1-3 each time, 3 times a day, and after 13 weeks of continuous feeding, the triglyceride content in the serum of the rats in Example 1-3 groups was 0.88 mmol / L, 0.84 mmol / L, and 0.87 mmol / L, respectively, and the low-density lipoprotein cholesterol content in the serum was 3.15 mmol / L, 2.84 mmol / L, and 2.50 mmol / L, respectively. The rats in Comparative Example 1 group were fed 8.0 g of the meat grilled sausage prepared in Comparative Example 1, 3 times a day, and after 13 weeks of continuous feeding, the triglyceride content in the serum of the rats in Comparative Example 1 group was 1.25 mmol / L, and the low-density lipoprotein cholesterol content in the serum was 3.54 mmol / L. The rats in Comparative Example 2 group were fed 8.0 g of the meat grilled sausage prepared in Comparative Example 2 g, fed 3 times a day, after 13 weeks of continuous feeding, the triglyceride content in the serum of the rats in the comparison example 2 group was 0.97 mmol / L, and the low-density lipoprotein cholesterol content in the serum was 3.21 mmol / L; the rats in the control group were fed 8.0 g of ordinary meat grilled sausage, fed 3 times a day, after 13 weeks of continuous feeding, the triglyceride content in the serum of the rats in the control group was 1.47 mmol / L, and the low-density lipoprotein cholesterol content in the serum was 4.09 mmol / L, indicating that the potato meat grilled sausage prepared by the present invention is high in protein and low in fat, and will not increase the low-density lipoprotein cholesterol content in the blood after long-term consumption, and will not cause atherosclerosis.

[0058] Experimental Example 2: Water retention measurement test.

[0059] The test steps for determining the moisture retention of the potato and meat grilled sausages prepared in Examples 1-3 of the present invention after grilling are as follows: (1) Take 50 pieces of potato and meat grilled sausages prepared in Examples 1-3 as grilled sausage samples of Example 1-3, 50 pieces of meat grilled sausages prepared in Comparative Examples 1-2 as grilled sausage samples of Comparative Examples 1-2, and 50 pieces of ordinary meat grilled sausages (purchased from Luohe Aimaiduo Food Co., Ltd.) in the control group as grilled sausage samples of the control group; (2) Use a sausage roasting machine at a baking temperature of 140°C to roast the sausage samples of Example 1-3, the sausage samples of Comparative Example 1-2, and the sausage samples of the control group respectively. After roasting for 15 min, use a meat moisture rapid tester at 30°C to measure the moisture content of each group of sausage samples and record the results. Origin2022 is used for graphing.

[0060] Result analysis: Figure 1 This is a scanning electron microscope image of the water-retaining adhesive of the present invention. Figure 3 This is a graph showing the moisture content of each group of grilled sausages described in Experimental Example 2 of the present invention. As shown in the figure, after the potato and meat grilled sausages prepared in Examples 1-3 were grilled in a grilling machine at a baking temperature of 140°C for 15 minutes, the average moisture contents of the potato and meat grilled sausages in Examples 1-3 at 30°C were 66%, 68%, and 70%, respectively. After the meat grilled sausages prepared in Comparative Example 1 were grilled in a grilling machine at a baking temperature of 140°C for 15 minutes, the average moisture content of the meat grilled sausages in Comparative Example 1 was 64.3% at 30°C. After the meat grilled sausages prepared in Comparative Example 2 were grilled in a grilling machine at a baking temperature of 140°C for 15 minutes, the average moisture content of the meat grilled sausages in Comparative Example 2 was 53.7% at 30°C. After the ordinary meat grilled sausages in the control group were grilled in a grilling machine at a baking temperature of 140°C for 15 minutes, the average moisture content of the meat grilled sausages in Comparative Example 2 was 53.7%. min later, at 30°C, the average moisture content of the common meat grilled sausage in the control group was 48%, indicating that the potato meat grilled sausage prepared by the present invention can maintain the moisture of the meat particles and have a juicy taste for a long time during the preparation and baking process.

[0061] Experimental Example 3: Tests on flavor and casing rupture after storage and baking.

[0062] The test steps for determining the storage and baking flavor and casing rupture of the potato meat grilled sausage prepared in Examples 1-3 of the present invention are as follows: (1) Take 50 pieces of potato and meat grilled sausages prepared in Examples 1-3 as grilled sausage samples of Example 1-3, 50 pieces of meat grilled sausages prepared in Comparative Examples 1-2 as grilled sausage samples of Comparative Examples 1-2, and 50 pieces of ordinary meat grilled sausages (purchased from Luohe Aimaiduo Food Co., Ltd.) in the control group as grilled sausage samples of the control group; (2) Each group of grilled sausage samples was frozen and stored at a temperature of -18°C for 40 days, and the casing status of each group of grilled sausage samples was observed and scored according to the scoring criteria in Table 1. After that, each group of grilled sausage samples was taken out and grilled in a sausage grilling machine at a baking temperature of 140°C for 20 min respectively. Then, the grilled sausage samples of Example 1-3, Comparative Example 1-2, and Control Group were scored according to the scoring criteria in Table 1, and the flavor of each group of grilled sausage samples after baking and the casing status score were recorded.

[0063] Table 1. Sensory scoring standards

[0064] Table 2. Scoring table of grilled sausage samples

[0065] Result analysis: Figure 4 Table 2 is a score table of sausage samples. As shown in Table 2, the casing state scores of the potato and meat sausages prepared in Examples 1-3 were all 5.00 points after being frozen and stored at a temperature of -18°C for 40 days. After being taken out and baked in a sausage baking machine at a baking temperature of 140°C for 20 minutes, the taste and flavor after baking and the casing state after baking were also 5.00 points. The casing state score of the meat sausage prepared in Comparative Example 1 was 5.00 points after being frozen and stored at a temperature of -18°C for 40 days. After being taken out and baked in a sausage baking machine at a baking temperature of 140°C for 20 minutes, the taste and flavor after baking and the casing state after baking were 4.86 points and 5.00 points respectively. The casing state score of the meat sausage prepared in Comparative Example 2 was 5.00 points after being frozen and stored at a temperature of -18°C for 40 days. The casing state score after 40 days was 5.00 points. After being taken out and baked in a sausage baking machine at a baking temperature of 140°C for 20 min, the taste and flavor after baking and the casing state after baking were 4.07 points and 5.00 points respectively. The casing state score of the control group of ordinary meat grilled sausages after frozen storage at a temperature of -18°C for 40 days was 3.68 points. After being taken out and baked in a sausage baking machine at a baking temperature of 140°C for 20 min, the taste and flavor after baking and the casing state after baking were 3.18 points and 3.27 points respectively. It can be seen that the potato meat grilled sausage seasoning prepared by the present invention is easy to taste and the casing is not easily damaged during frozen storage and baking.

[0066] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0067] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A potato meat sausage, characterized in that: The raw materials for preparing the potato meat grilled sausage include the following components in parts by weight: 60-90 parts of low-fat meat premix, 9-14 parts of natural flavor enhancer, 12-16 parts of pig small intestine, 18-27 parts of peas, and 5-7 parts of sodium chloride; The raw materials for preparing the low-fat meat premix include the following components in parts by weight: 11-17 parts of peeled potatoes, 38-44 parts of lean pork, 29-37 parts of chicken breast, 0.8-1.2 parts of Bacillus amyloliquefaciens, 1-1.2 parts of Bacillus pumilus, 2-4 parts of α-amylase, 3-7 parts of Ascophyllum nodosum, 4-6 parts of oats, and 1.8-2.7 parts of gellan gum; The raw materials for preparing the natural flavor enhancer include the following components in parts by weight: 2-3 parts of dill, 4-6 parts of lemongrass, 1-4 parts of parsley, 3-8 parts of bay leaves, 14-17 parts of sodium caseinate, 5-7 parts of sucrose, 8-11 parts of microcrystalline cellulose, 4-7 parts of soy sauce, 3-6 parts of sodium chloride and 4-8 parts of five-spice powder.

2. The potato and meat grilled sausage according to claim 1, characterized in that: The method for preparing the low-fat meat filling premix specifically comprises the following steps: S1, cutting peeled potatoes into cubes, soaking them in ultrapure water, taking them out, and steaming them to obtain cooked potato particles; S2. Wash the lean pork and chicken breast with ultrapure water for 2-3 times, and mince the meat to obtain mixed meat particles; S3, mixing Bacillus amyloliquefaciens and Bacillus pumilus to obtain a mixed bacterial agent; S4, inoculate the mixed bacterial agent prepared in S3 into a 5% sterile glucose solution for constant temperature shaking culture, and after ultrasonic disruption, centrifuge to obtain the supernatant to obtain a protein decomposing agent; S5, mixing and marinating the protein decomposing agent prepared in S4 and the mixed meat granules prepared in S2 to obtain tender and smooth mixed meat granules; S6, stirring and enzymolyzing the cooked potato particles prepared in S1 with α-amylase to obtain smooth potato puree; S7, boiling Ascophyllum nodosum, oats, gellan gum, and ultrapure water, and filtering through a sterile filter cloth to remove filter residue to obtain a viscous liquid; S8, placing the viscous liquid prepared in S7 at 4°C for 2-2.5 hours, and then spray drying to obtain lipid-lowering auxiliary particles; S9, putting the auxiliary blood lipid lowering particles prepared in S8 into the tender and smooth mixed meat particles prepared in S5, after fully mixing, adding the smooth potato mash prepared in S6, stirring and mixing, to obtain a low-fat meat premix.

3. The potato and meat grilled sausage according to claim 2, characterized in that: In step S1, the weight ratio of the ultrapure water to the peeled potatoes is (1.5-1.8):

1.

4. The potato and meat grilled sausage according to claim 3, characterized in that: In step S4, the inoculation amount of the mixed bacterial agent in the 5% sterile glucose solution is 1%.

5. The potato and meat grilled sausage according to claim 4, characterized in that: In step S7, the weight ratio of the ultrapure water to the Ascophyllum nodosum is (1.1-1.3):

1.

6. The potato and meat grilled sausage according to claim 5, characterized in that: The preparation method of the natural flavor enhancer specifically comprises the following steps: L1. Mix dill, lemongrass, parsley and bay leaves and grind them into powder to obtain a deodorizing and flavoring powder; L2, stirring and dissolving sodium caseinate, sucrose and ultrapure water, adding microcrystalline cellulose, and mixing evenly to obtain a water-retaining adhesive; L3, mixing soy sauce, sodium chloride and five-spice powder to obtain a seasoning; L4, put the deodorizing and flavoring powder prepared in L1 and the water-retaining adhesive prepared in L2 into the seasoning prepared in L3, stir and mix, and obtain a natural flavoring and flavoring agent.

7. The potato and meat grilled sausage according to claim 6, characterized in that: In step L2, the mass fraction of sodium caseinate in pure water is 4%, and the mass fraction of sucrose in ultrapure water is 3-5%.

8. A method for preparing potato and meat grilled sausage according to any one of claims 1 to 7, characterized in that: The specific steps include: Step 1: Soak the pig small intestine in ultrapure water and then take it out to obtain the sausage casing for use; Step 2: Mix and grind the peas, sodium chloride and ultrapure water, and stir to marinate the sausage casing prepared in step 1 to obtain an elastic sausage casing; Step 3: Stir the low-fat meat premix and the natural flavor enhancer evenly and pour them into the elastic casing prepared in step 2, and place them at a temperature of 25-28° C. under ventilation conditions for 2.5-3.5 hours to obtain a dried and baked sausage; Step 4: Dry and steam the sausages prepared in step 3 and freeze them at -18°C to obtain potato and meat sausages.

9. The method for preparing potato and meat grilled sausage according to claim 8, characterized in that: In step 1, the weight ratio of the ultrapure water to the pig small intestine is (1.4-1.7):

1.

10. The method for preparing potato and meat grilled sausage according to claim 9, characterized in that: In step 2, the weight ratio of the ultrapure water to the peas is (1.2-1.4):1, and the mass fraction of sodium chloride in the ultrapure water is 1.1-1.5%.

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