Cornu cervi pantotrichum and pork emulsified sausage and preparation method thereof
By adding roasted antler mushroom powder to the meat product processing and adopting specific preparation steps, the problems of poor sausage molding and insufficient texture characteristics are solved, and the high-quality finished products of sausage are achieved.
Patent Information
- Application Number
- CN202411850681.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-16
- Publication Date
- 2025-03-11
AI Technical Summary
It is difficult to effectively utilize natural plant resources such as deer antler mushrooms in the processing of existing meat products, resulting in poor sausage molding effect and insufficient texture characteristics.
By adding roasted antler mushroom powder during the sausage preparation process, and using steps such as marinating, chopping, enema and cooling, the molding effect and texture characteristics of the sausage are improved.
It significantly improves the molding effect of sausages, improves texture characteristics, reduces the cooking loss rate, and improves the color, smell, texture and overall acceptability of sausages.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to an emulsified velvet mushroom and pork sausage and a preparation method thereof. Background Art
[0002] In order to achieve a good flavor when processing meat products, additional flavor enhancers are often added. As people's health awareness increases, the negative effects of the intake of such substances on health are gradually exposed, so people begin to try to use healthier natural plant resources in the production of meat products.
[0003] Porcupine, with the scientific name of Porcupine, belongs to the class of Hyromycetes, the order of Agaricales, the family of Trichoderma, and the genus of Porcupine. It is also called lotus leaf mushroom. It is named because its slices resemble the precious Chinese medicinal material antler. Porcupine is rich in protein, polysaccharides, amino acids and other nutrients, as well as vitamins and trace elements necessary for the human body. It has high nutritional value and special medicinal effects. Because of its rich nutrition and delicious taste, people's attention to it has been increasing in recent years. In 2022, China's Porcupine production reached 107,600 tons, and due to technological innovation, the output is still rising.
[0004] Therefore, applying velvet antler mushroom to meat products, preparing a new type of composite fungus meat product and studying its food properties are technical issues that urgently need to be solved in this field. Summary of the invention
[0005] The invention aims to provide a pilose antler mushroom pork emulsified sausage, a preparation method thereof and application of pilose antler mushroom in preparing sausage.
[0006] In order to achieve the above object, the present invention provides the following technical solutions:
[0007] The invention provides a velvet antler mushroom and pork emulsified sausage, which is composed of the following components: based on the weight of pork lean meat, 9% to 15% of roasted velvet antler mushroom powder, 24% to 26% of pork fat, 0.5% to 1.5% of salt, 5% to 7% of cooking wine, 6% to 8% of starch and 37% to 39% of ice water are added.
[0008] Preferably, the method for preparing the roasted velvet antler mushroom powder comprises: cutting the fresh velvet antler mushroom in half and roasting at 180-200° C. for 20-40 minutes.
[0009] Preferably, the method for preparing the roasted velvet antler mushroom powder further comprises: drying after roasting and crushing into powder.
[0010] Preferably, the drying temperature is 50-60° C., and the drying time is 10-12 hours.
[0011] Preferably, the powder is sieved through a 100-200 mesh sieve.
[0012] Preferably, the starch is potato starch.
[0013] The present invention also provides a method for preparing the sausage, which comprises:
[0014] Marinate: add the salt and cooking wine to the lean pork, mix well, and marinate at a temperature of 2 to 6° C. for 22 to 26 hours to obtain marinated lean pork;
[0015] Chopping and mixing: chopping the pickled lean pork and the pork fat with a meat grinder, putting the minced lean pork into a chopper, adding the minced fat, the roasted pilose antler mushroom powder, the starch, and the ice water, and chopping and mixing;
[0016] Enema and cooling: After chopping and mixing, enema should be performed and heated in a water bath at 85-95℃ for 35-45min. After completion, rinse with distilled water and cool naturally to room temperature.
[0017] Preferably, the chopping order is to first chop the lean meat and 1 / 3 ice water for 3 minutes, then add minced fat, roasted velvet mushroom powder, potato starch and 1 / 3 ice water for 4 minutes, and finally add 1 / 3 ice water for 2 minutes.
[0018] Preferably, during chopping, the speed of the chopping knife is 2900 rpm and the speed of the chopping pot is 23 rpm.
[0019] The present invention also provides an application of velvet antler mushroom in preparing sausages, characterized in that the velvet antler mushroom is roasted velvet antler mushroom powder.
[0020] Compared with the prior art, the present invention has the following beneficial effects:
[0021] The invention mainly uses velvet antler mushroom as an auxiliary material without adding other unnecessary seasonings, and prepares velvet antler mushroom and pork emulsified sausage through the steps of pickling, chopping, enema, cooling and vacuum packaging. The invention improves the quality of velvet antler mushroom and pork emulsified sausage by adding roasted velvet antler mushroom powder in the sausage preparation process, specifically improves the molding effect and texture characteristics of the sausage, and reduces the cooking loss rate; and the sausage prepared with roasted velvet antler mushroom powder has good color, smell, texture, taste and overall acceptability, which provides a basis for the development of new edible mushroom meat products.
[0022] The present invention is the first to apply velvet antler mushroom to the preparation of sausage products, and for the first time finds that when unbaked velvet antler mushroom is added to sausage production, the sausage is not formed and has a loose structure. However, after the velvet antler mushroom is treated in an oven, it is found that the forming effect of the sausage is significantly improved, thereby improving the quality of the velvet antler mushroom sausage. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] Figure 1 The sausage slicing and sausage forming effect diagrams of each embodiment and comparative example; wherein, the control group is comparative example 2, adding 0% oven-baked velvet mushroom powder to prepare sausage slicing and sausage forming effect diagram; the 6% unbaked velvet mushroom group is comparative example 1, adding 6% unbaked velvet mushroom powder to prepare sausage slicing and sausage forming effect diagram; the 6% baked velvet mushroom group is embodiment 2, adding 6% oven-baked velvet mushroom powder to prepare sausage slicing and sausage forming effect diagram; the 9% baked velvet mushroom group is embodiment 3, adding 9% oven-baked velvet mushroom powder to prepare sausage slicing and sausage forming effect diagram; the 12% baked velvet mushroom group is embodiment 4, adding 12% The slicing and shaping effect diagram of sausages prepared by using oven-baked velvet mushroom powder; the 15% roasted velvet mushroom group is Example 5 with the addition of 15% oven-baked velvet mushroom powder to prepare the slicing and shaping effect diagram of sausages; the 18% roasted velvet mushroom group is Example 6 with the addition of 18% oven-baked velvet mushroom powder to prepare the slicing and shaping effect diagram of sausages; the 24% roasted velvet mushroom group is Example 7 with the addition of 24% oven-baked velvet mushroom powder to prepare the slicing and shaping effect diagram of sausages; the 30% roasted velvet mushroom group is Example 8 with the addition of 30% oven-baked velvet mushroom powder to prepare the slicing and shaping effect diagram of sausages.
[0024] Figure 2 The following are the sensory evaluation results of various embodiments and comparative examples. DETAILED DESCRIPTION
[0025] The present invention provides a velvet mushroom pork emulsified sausage, which is composed of the following components: based on the weight of lean pork, 9% to 15% roasted velvet mushroom powder, 24 to 26% pork fat, 0.5% to 1.5% salt, 5 to 7% cooking wine, 6 to 8% starch, and 37 to 39% ice water are added. As an implementable embodiment, the sausage is composed of the following components: based on the weight of lean pork, 9% to 15% roasted velvet mushroom powder, 25% pork fat, 1% salt, 6% cooking wine, 7% starch, and 38% ice water are added. Preferably, 12% roasted velvet mushroom powder is added. As an implementable embodiment, the starch is potato starch.
[0026] In the present invention, the preparation method of the roasted velvet mushroom powder includes: cutting the fresh velvet mushroom in half, and baking it in an oven at 180-200°C for 20-40min. The preparation method of the roasted velvet mushroom powder also includes: drying after baking, and crushing it into powder. As an implementable embodiment, the temperature of drying the velvet mushroom is 50-60°C, and the drying time is 10-12h; when crushing it into powder, it is sieved through a 100-200 mesh sieve. As an implementable embodiment, the starch is potato starch. As an implementable embodiment, the fresh velvet mushroom is cut in half, baked in an oven at 180°C for 40min, then placed in a blast drying oven at 50°C for 12h for drying, crushed into powder using a crusher, and sieved through a 100-mesh sieve to obtain roasted velvet mushroom powder. In the present invention, in order to avoid the velvet mushroom powder affecting the taste and molding effect of the sausage due to the large particles, the present invention preferably passes through a 100-mesh sieve. The present invention bakes the velvet mushroom at 180°C. During the baking process, the protein in the velvet mushroom is denatured and the structure is changed, which helps to improve the gel-forming ability of the powder in the sausage emulsification process, enhance the water holding capacity and form a more stable gel network, thereby improving the texture and adhesion of the sausage.
[0027] The present invention also provides a method for preparing the sausage, which comprises:
[0028] Marinate: add the salt and cooking wine to the lean pork, mix well, and marinate at a temperature of 2 to 6° C. for 22 to 26 hours to obtain marinated lean pork;
[0029] Chopping and mixing: chopping the pickled lean pork and the pork fat with a meat grinder, putting the minced lean pork into a chopper, adding the minced fat, the roasted pilose antler mushroom powder, the starch, and the ice water, and chopping and mixing;
[0030] Enema and cooling: After chopping and mixing, enema should be performed and heated in a water bath at 85-95℃ for 35-45min. After completion, rinse with distilled water and cool naturally to room temperature.
[0031] In the present invention, the chopping sequence of the chopping is to first chop the lean meat and 1 / 3 of ice water for 3 minutes, then add minced fat, roasted velvet mushroom powder, potato starch and 1 / 3 of ice water for chopping, the chopping time is 4 minutes, and finally add 1 / 3 of ice water for chopping, the chopping time is 2 minutes. Preferably, the chopping is high-speed chopping, the chopping knife speed is 2900rpm, and the chopping pot speed is 23rpm. In the present invention, after the above-mentioned chopping and emulsification treatment, the texture characteristics such as hardness, elasticity, and cohesion are improved. This is because the chopping and emulsification can better combine the protein in the meat and the protein and fat of the added velvet mushroom to form a strong water-holding effect, thereby improving the texture characteristics of the product. The minced meat after chopping and emulsification has more uniform and delicate particles, bright color, and normal meat filling aroma and mushroom flavor. This is because the chopping and emulsification can fully combine the various components in the meat filling to form a uniform emulsion, thereby improving the appearance quality of the product.
[0032] In the present invention, after enema-water bath heating-cooling to room temperature, the plastic casing is peeled off, vacuum packaging is performed, and the packaging is stored at 4° C. After the water bath heating is completed, distilled water is quickly passed through to better remove the casing.
[0033] The present invention also provides an application of velvet antler mushroom in preparing sausages, characterized in that the velvet antler mushroom is roasted velvet antler mushroom powder. As an implementable embodiment, the preparation method of the roasted velvet antler mushroom powder comprises: cutting fresh velvet antler mushroom in half, roasting in an oven at 180°C for 40 minutes, then drying in a blast drying oven at 50°C for 12 hours, crushing into powder using a pulverizer, and passing through a 100-mesh sieve to obtain roasted velvet antler mushroom powder.
[0034] The present invention uses pilose antler mushroom as an auxiliary material without adding other unnecessary seasonings, and improves the quality of pilose antler mushroom and pork emulsified sausage by adding roasted pilose antler mushroom powder into the sausage preparation process, specifically improves the molding effect and texture characteristics of the sausage, and reduces the cooking loss rate; and the sausage prepared with the roasted pilose antler mushroom powder has good color, smell, texture, taste and overall acceptability, providing a basis for the development of new edible mushroom meat products.
[0035] The present invention is the first to apply velvet antler mushroom to the preparation of sausage products, and for the first time finds that when unbaked velvet antler mushroom is added to sausage production, the sausage is not formed and has a loose structure. However, after the velvet antler mushroom is treated in an oven, it is found that the forming effect of the sausage is significantly improved, thereby improving the quality of the velvet antler mushroom sausage.
[0036] To further illustrate the present invention, the velvet antler mushroom pork emulsified sausage and its preparation method as well as the application of velvet antler mushroom in preparing sausages provided by the present invention are described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0037] Unless otherwise specified, the experimental methods used in the following examples are all conventional preparation methods; the materials, equipment, etc. used, unless otherwise specified, can be obtained from commercial channels.
[0038] Example 1 Pretreatment of Porcupine
[0039] Experimental group of oven-baked velvet mushroom:
[0040] The fresh velvet antler mushroom was cut in half, baked in an oven at 180°C for 40 min, then dried in a forced air drying oven at 50°C for 12 h, crushed into powder using a grinder, and passed through a 100-mesh sieve to obtain baked velvet antler mushroom powder.
[0041] The experimental group of velvet antler mushrooms that were not baked in the oven:
[0042] The fresh velvet antler mushroom was cut in half, dried in a forced air drying oven at 50°C for 12 h, crushed into powder using a grinder, and passed through a 100-mesh sieve to obtain unbaked velvet antler mushroom powder.
[0043] Example 2
[0044] Emulsified sausage with velvet antler mushroom and pork
[0045] 1. Raw materials and their weight
[0046] 500 parts of lean pork (pig hind leg meat), 30 parts of roasted velvet antler mushroom powder described in Example 1 (i.e., 6% roasted velvet antler mushroom powder based on the weight of lean pork), 125 parts of pork fat (pig hind leg meat), 5 parts of salt, 30 parts of cooking wine, 35 parts of starch, and 190 parts of ice water.
[0047] 2. Steps for making velvet antler mushroom and pork emulsified sausage:
[0048] Marinating: Separate the fat and lean meat of the pig hind leg to obtain the lean meat and fat meat, and then cut them into pieces. Add 5 parts of salt and 30 parts of cooking wine to 500 parts of lean meat, mix well, and marinate at a temperature of 4°C for 24 hours.
[0049] Chopping: Use a meat grinder to grind the marinated lean pork and pork fat (unmarinated), then put the lean meat into a chopper, add fat, velvet mushroom powder, potato starch, and ice water, and chop for 9 minutes. Chopping order: First chop the lean meat and 1 / 3 ice water for 3 minutes, then add the minced fat, velvet mushroom powder, starch, and 1 / 3 ice water for 4 minutes, and finally add 1 / 3 ice water for 2 minutes. Chopping is high-speed chopping, with a chopping knife speed of 2900rpm and a chopping pot speed of 23rpm.
[0050] Sausage stuffing and cooling: After chopping and mixing, use a sausage stuffing machine to stuff the sausage. The casing is a plastic casing purchased from the market. Heat it in a water bath at 90°C for 40 minutes. After completion, quickly rinse it with distilled water (to better remove the casing), cool it naturally to room temperature, and peel off the plastic casing.
[0051] Vacuum packaging: Use a vacuum packaging machine to vacuum pack and store at 4°C to obtain the velvet antler mushroom and pork emulsified sausage.
[0052] Comparative Example 1
[0053] The only difference between this comparative example and Example 2 is that among the raw materials and their weight portions, 30 portions of the roasted velvet antler mushroom powder described in Example 1 are replaced by 30 portions of the unroasted velvet antler mushroom powder described in Example 1 (i.e., 6% unroasted velvet antler mushroom powder based on the weight of lean pork).
[0054] Comparative Example 2
[0055] The difference between this comparative example and Example 2 is that among the raw materials and their weight parts, 0 parts of the roasted velvet antler mushroom powder described in Example 1 are included (ie, based on the weight of the lean pork, 0% roasted velvet antler mushroom powder).
[0056] Example 3
[0057] The only difference between this embodiment and embodiment 2 is that among the raw materials and their weight portions, 30 portions of roasted pilose antler mushroom powder described in embodiment 1 are replaced by 45 portions of roasted pilose antler mushroom powder described in embodiment 1 (i.e., 9% roasted pilose antler mushroom powder based on the weight of lean pork).
[0058] Example 4
[0059] The only difference between this embodiment and embodiment 2 is that among the raw materials and their weight portions, 30 portions of roasted velvet mushroom powder described in embodiment 1 are replaced by 60 portions of roasted velvet mushroom powder described in embodiment 1 (i.e., 12% roasted velvet mushroom powder based on the weight of lean pork).
[0060] Example 5
[0061] The only difference between this embodiment and embodiment 2 is that among the raw materials and their weight portions, 30 portions of roasted pilose antler mushroom powder described in embodiment 1 are replaced by 75 portions of roasted pilose antler mushroom powder described in embodiment 1 (i.e., 15% roasted pilose antler mushroom powder based on the weight of lean pork).
[0062] Example 6
[0063] The only difference between this embodiment and embodiment 2 is that among the raw materials and their weight portions, 30 portions of roasted pilose antler mushroom powder described in embodiment 1 are replaced by 90 portions of roasted pilose antler mushroom powder described in embodiment 1 (i.e., 18% roasted pilose antler mushroom powder based on the weight of lean pork).
[0064] Example 7
[0065] The only difference between this embodiment and embodiment 2 is that among the raw materials and their weight portions, 30 portions of roasted pilose antler mushroom powder described in embodiment 1 are replaced by 120 portions of roasted pilose antler mushroom powder described in embodiment 1 (i.e., 24% roasted pilose antler mushroom powder based on the weight of lean pork).
[0066] Example 8
[0067] The only difference between this embodiment and embodiment 2 is that among the raw materials and their weight portions, 30 portions of roasted pilose antler mushroom powder described in embodiment 1 are replaced by 180 portions of roasted pilose antler mushroom powder described in embodiment 1 (i.e., 30% roasted pilose antler mushroom powder based on the weight of lean pork).
[0068] Test Case
[0069] 1. Sections of sausages in each treatment group
[0070] The sausages prepared in Examples 2 to 8 and Comparative Examples 1 to 2 were cut open, and the cut surfaces and the cut sausages were photographed. Figure 1 shown.
[0071] Depend on Figure 1 It can be seen that in the process of making velvet antler mushroom pork sausage, it was found that the sausage prepared by adding 6% velvet antler mushroom that was not baked in the oven (Comparative Example 1) had a poor shaping effect and a loose texture.
[0072] The sausage forming effect of each experimental group (Examples 2 to 8) after oven baking of velvet antler mushroom is significantly better than that of the experimental group (Comparative Example 1) not baked in the oven. The reason is that during the baking process at 180°C, the protein in velvet antler mushroom is denatured and the structure is changed, which helps to improve the gel-forming ability of the powder during the sausage emulsification process. This can enhance the water holding capacity and form a more stable gel network, thereby improving the texture and adhesion of the sausage.
[0073] 2. Determination of cooking loss rate and centrifugal loss rate
[0074] Cooking loss rate: The mass of the sausage is recorded as M1, heated in a water bath at 90℃ for 40min, cooled to room temperature after cooking, wiped the surface moisture and weighed, and the mass is recorded as M2. Each group of samples was measured 3 times and the average value was taken. The cooking loss rate of the sausage is calculated as follows: Cooking loss (%) = [(M1-M2) / M1] × 100
[0075] Centrifugal loss rate: accurately weigh 3g of chopped sausage sample, recorded as m1, wrap it with 3 layers of filter paper, and centrifuge it at (4℃, 8000r / min) for 25min. After the centrifugation, take out the sample and weigh it again, recorded as m2. Each group of samples is measured 3 times and the average value is taken. The calculation formula is as follows:
[0076] WHC(%)=m2 / m1×100
[0077] The results are shown in Table 1:
[0078] Table 1: Results of cooking loss rate and centrifugal loss rate determination
[0079] Group Cooking loss% Centrifugal loss rate % Comparative Example 2 8.73±0.05a 23.53±0.26b Comparative Example 1 0.48±0.06g 30.44±0.44a Example 2 2.83±0.08b 19.02±0.05c Example 3 1.16±0.03f 18.48±0.16c Example 4 1.05±0.03f 17.67±0.34d Example 5 2.49±0.07c 14.53±0.03e Example 6 2.80±0.03b 14.47±0.01e Example 7 2.04±0.05d 14.26±0.05e Example 8 1.58±0.06e 11.02±0.07f
[0080] Note: Different letters between groups indicate significant differences (P<0.05).
[0081] According to Table 1, the cooking loss rate and centrifugal loss rate of the sausage prepared in Comparative Example 2 were 8.73% and 25.53% respectively. Compared with Comparative Example 2 and Examples 2 to 8, the cooking loss rate of the sausage in Comparative Example 1 was significantly reduced to 0.48%, and the centrifugal loss rate was significantly increased to 30.44%. It can be seen from Examples 2 to 8 that with the addition of roasted velvet antler mushroom powder, the cooking loss rate was significantly reduced compared with Comparative Example 2, while the centrifugal loss rate was significantly increased. Among them, the cooking loss rate of Example 4 with 12% roasted velvet antler mushroom powder added was the lowest, which was 1.05%, and the centrifugal loss rate with 30% added was the lowest, which was 11.02%.
[0082] 3. Color difference measurement
[0083] The casings of the sausage samples prepared in the examples and comparative examples were peeled off, and the brightness value (L*), redness value (a*), yellowness value (b*), and whiteness value (W) of the samples were measured using a colorimeter. Each group of samples was measured three times and the average value was taken.
[0084] Table 2 Color difference measurement results of examples and comparative examples
[0085] Group <![CDATA[L * ]]> <![CDATA[a * ]]> <![CDATA[b * ]]> W Comparative Example 2 71.62±0.20a 0.86±0.06g 12.99±0.11c 68.77±0.22a Comparative Example 1 60.87±0.13b 3.12±0.19f 14.60±0.54c 58.11±0.32b Example 2 55.75±0.09c 4.51±0.13e 18.76±0.27b 51.73±0.20c Example 3 52.47±0.07d 5.20±0.04d 18.74±0.21b 48.64±0.01d Example 4 48.48±0.13e 5.86±0.02c 19.38±0.16ab 44.64±0.17e Example 5 42.74±0.02f 7.32±0.35b 20.87±0.28a 38.61±0.42f Example 6 38.99±0.45g 7.79±0.06ab 20.89±0.42a 35.04±0.38g Example 7 37.00±0.21g 8.16±0.23a 19.71±0.16ab 33.48±0.27gh Example 8 34.15±0.67h 7.85±0.06ab 18.73±0.54b 31.08±0.50h
[0086] Note: Different letters between groups indicate significant differences (P<0.05).
[0087] As can be seen from Table 2, with the addition of velvet antler mushroom powder, the L value and W value of the sausage decreased significantly, while the a value and b value increased significantly. When the addition amount of roasted velvet antler mushroom powder was 30% (Example 8), the L value and W value reached the minimum value, which were 34.15 and 31.08 respectively. When the addition amount of roasted velvet antler mushroom powder was 24% (Example 7), the a value was the largest, and when the addition amount was 15% and 18%, the b value reached the highest value, which was 20.87 and 20.89.
[0088] 4. Texture
[0089] The sausage samples of the embodiment and the comparative example were processed into cylinders with a diameter of 2 cm and a thickness of 1 cm, and texture tests were performed in the TPA mode. The probe model was P / 50, the pre-test speed was 2 mm / s, the test speed was 1 mm / s, the post-test speed was 1 mm / s, the trigger force was 5 g, and each group of samples was tested 3 times.
[0090] Table 3 Texture test results of the embodiments and comparative examples
[0091] Group hardness elasticity Chewability Cohesiveness Responsiveness Comparative Example 2 162.82±2.20e 0.99±0.01a 55.00±2.57e 0.47±0.02d 0.12±0.01b Comparative Example 1 26.50±0.50f 0.39±0.02e 9.09±1.27f 0.35±0.00e 0.05±0.01c Example 2 155.85±5.35e 0.75±0.01d 67.56±1.78d 0.54±0.01c 0.14±0.02ab Example 3 191.56±2.89d 0.86±0.03bcd 95.03±3.17c 0.52±0.02c 0.13±0.03b Example 4 238.59±7.55c 0.89±0.01abc 126.41±2.24b 0.59±0.01ab 0.18±0.01a Example 5 271.71±3.21b 0.87±0.03bc 121.21±1.79b 0.55±0.01bc 0.12±0.01b Example 6 290.73±1.27a 0.97±0.01ab 161.71±3.77a 0.60±0.03a 0.12±0.02b Example 7 297.21±4.09a 0.84±0.03cd 128.64±0.64b 0.47±0.01d 0.09±0.01b Example 8 302.54±4.26a 0.85±0.09cd 129.18±2.82b 0.56±0.02abc 0.10±0.02b
[0092] Note: Different letters between groups indicate significant differences (P<0.05).
[0093] As can be seen from Table 3, compared with the sausage with 0% velvet antler mushroom powder added (Comparative Example 2), the hardness, elasticity, chewiness, cohesiveness and resilience of the sausage with 6% unbaked velvet antler mushroom powder added (Comparative Example 1) are significantly reduced. With the addition of baked velvet antler mushroom (Examples 2 to 8), the hardness and chewiness increase significantly. When the addition amount is 18% (Example 6), the chewiness is the largest, which is 161.71. When the addition amount is 30% (Example 8), the hardness reaches the maximum, which is 302.54. When the addition amount of baked velvet antler mushroom is 12% (Example 4), the cohesiveness and resilience reach the maximum values, which are 0.59 and 0.18 respectively.
[0094] 5. Sensory evaluation
[0095] The sausages prepared in the examples and comparative examples were cut into slices with a thickness of 5 mm. Ten food major students who had received professional sensory evaluation training were selected to evaluate the sausages from five aspects: color, smell, texture, taste, and overall acceptability. The evaluation criteria are shown in Table 4.
[0096] Table 4 Evaluation criteria
[0097]
[0098] Depend on Figure 2 The evaluation results show that with the addition of roasted velvet mushroom, the color, smell, taste and overall acceptability of the sausage first increase and then decrease. On the whole, when the addition amount of roasted velvet mushroom is 12% (Example 4), the color, smell, texture, taste and overall acceptability of the sausage are the best, which are 66, 62, 61, 58, and 65 respectively. Therefore, when the addition amount of roasted velvet mushroom is 12% (Example 4), the overall sensory quality of the sausage is the best.
[0099] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A velvet mushroom and pork emulsified sausage, characterized in that: The sausage is composed of the following components: based on the weight of lean pork, 9% to 15% of roasted pilose antler mushroom powder, 24% to 26% of pork fat, 0.5% to 1.5% of salt, 5% to 7% of cooking wine, 6% to 8% of starch, and 37% to 39% of ice water are added.
2. The sausage according to claim 1, characterized in that: The preparation method of roasted velvet antler mushroom powder comprises: cutting fresh velvet antler mushroom into half, and roasting at 180-200° C. for 20-40 minutes.
3. The sausage according to claim 1, characterized in that: The method for preparing the roasted velvet antler mushroom powder also includes: drying after roasting and crushing into powder.
4. The sausage according to claim 3, characterized in that: The drying temperature is 50-60°C and the drying time is 10-12 hours.
5. The sausage according to claim 3, characterized in that: When crushed into powder, pass through a 100-200 mesh sieve.
6. The sausage according to any one of claims 1 to 5, characterized in that: The starch is potato starch.
7. The method for preparing sausage according to any one of claims 1 to 6, characterized in that: The preparation method comprises: Marinate: add the salt and cooking wine to the lean pork, mix well, and marinate at a temperature of 2 to 6° C. for 22 to 26 hours to obtain marinated lean pork; Chopping and mixing: chopping the pickled lean pork and the pork fat with a meat grinder, putting the minced lean pork into a chopper, adding the minced fat, the roasted pilose antler mushroom powder, the starch, and the ice water, and chopping and mixing; Enema and cooling: After chopping and mixing, enema should be performed and heated in a water bath at 85-95℃ for 35-45min. After completion, rinse with distilled water and cool naturally to room temperature.
8. The preparation method according to claim 7, characterized in that: The chopping order is to first chop the lean meat and 1 / 3 ice water for 3 minutes, then add the minced fat, roasted velvet mushroom powder, potato starch and 1 / 3 ice water for 4 minutes, and finally add 1 / 3 ice water for 2 minutes.
9. The preparation method according to claim 8, characterized in that: When chopping, the speed of the chopping knife is 2900rpm and the speed of the chopping pot is 23rpm.
10. An application of velvet antler mushroom in preparing sausages, characterized in that: The velvet antler mushroom is roasted velvet antler mushroom powder.