Flavored sausage product and processing technology thereof
Through the synergistic effect of modified soybean dregs dietary fiber and gluconolactone, the problem of increased hardness and reduced elasticity after adding dietary fiber in sausage is solved, and the hardness and elasticity of flavored intestinal products are improved, and the taste and processing performance are improved.
Patent Information
- Application Number
- CN202510227210.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-27
- Publication Date
- 2025-04-08
AI Technical Summary
The amount of dietary fiber added to existing sausage products is small, and increasing dietary fiber leads to increased hardness, reduced elasticity, and worse taste.
Modified bean paste dietary fiber and gluconolactone are used to treat the bean paste dietary fiber at 80°C and acidic conditions, destroy its crystallization zone, improve the water absorption and retention ability of the fiber, and interact with fiber molecules through gluconolactone to stabilize the molecular structure and enhance the hardness and elasticity of the sausage.
It effectively improves the hardness and elasticity of flavored intestinal products, improves taste and processing performance, making it more suitable for the healthy needs of high dietary fiber.
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Figure CN119769683A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a flavored sausage product and a processing technology thereof. Background Art
[0002] Sausage is a common food, which is widely loved by consumers due to its delicious taste, good taste, convenient carrying and long storage time. At the same time, with the improvement of people's living standards, health awareness has also greatly improved. At present, a large number of studies have confirmed that dietary fiber plays a very important role in many physiological processes, and can prevent and remove diseases and substances such as diabetes, coronary heart disease, obesity, hypertension, intestinal cancer, body aging, free radicals, etc. my country has abundant sources of dietary fiber, such as bean dregs, bagasse, oatmeal drum, corn husk, rice bran, etc. Adding dietary fiber to flavored sausage products is beneficial to people's health.
[0003] However, the amount of dietary fiber added to existing sausage products is relatively small, generally less than 2%. When the amount of dietary fiber added is increased, the hardness of the sausage increases and the elasticity decreases, resulting in a worse taste, such as a rough and dry feeling, which affects the eating experience. Summary of the invention
[0004] In order to solve the problems existing in the background technology, the present invention provides a flavored sausage product and a processing technology thereof, which maintains a high amount of dietary fiber addition, improves the hardness and elasticity at the same time, and effectively improves the taste of the prepared flavored sausage product.
[0005] In order to achieve the above objectives, in the first aspect, the present invention provides the following technical solutions:
[0006] The processing technology of flavored sausage products includes the following steps:
[0007] S1. Thawing and mincing: first thaw the raw meat, then mince it, and the hole specification is 4-8mm to obtain meat particles;
[0008] S2, mixing and marinating: by weight, put 95-100 parts of the meat particles obtained in S1 into a mixing bucket for stirring, then add 7-12 parts of starch, 4-6 parts of ice water, 6-8 parts of modified bean curd dietary fiber, 9-11 parts of oil, 0.21-0.25 parts of gluconolactone, 0.6-0.8 parts of sugar, 0.8-1.5 parts of edible salt, 0.2-0.5 parts of spice powder and 0.1-0.3 parts of tripolyphosphate, after vacuum stirring for 3-5 minutes, place at a storage temperature of 0-4°C for 10-12 hours to obtain a marinated product;
[0009] S3, stuffing and steaming: stuffing the pickled product obtained in S2 into sausage casings, then putting them on a shelf and sending them into an oven for baking, steaming them twice in sequence after baking, and then exhausting them to obtain semi-finished sausages;
[0010] S4, cooling and packaging: precooling the semi-finished sausage product obtained in S3, and then packaging it into different specifications to obtain flavored sausage products.
[0011] Furthermore, the preparation method of the modified okara dietary fiber is as follows:
[0012] A1. Take fresh bean dregs and dry them in a blast drying oven to obtain dried bean dregs. Pulverize the dried bean dregs through a grinder and filter them through a sieve to obtain pulverized bean dregs powder.
[0013] A2, adjusting the water content of the crushed okara powder obtained in A1 to 20% to obtain water-containing okara powder; putting the crushed okara powder into a screw extruder for extrusion treatment, the water-containing okara powder is extruded and expanded into strips, crushed again with a grinder, and filtered with a sieve to obtain extruded okara powder;
[0014] A3. Take the extruded okara powder obtained in A2 and add it to an acetic acid solution with a mass concentration of 1%-3%; put it in a constant temperature water bath at a temperature of 80° C., stir it, take it out and cool it, and centrifuge it to obtain a precipitate, which is the modified okara dietary fiber.
[0015] Furthermore, in A1, the fresh bean dregs are placed in a forced air drying oven at a drying temperature of 55-60° C. for a drying time of 3-3.5 h.
[0016] Furthermore, in A1 and A2, the sieve particle size is 40 mesh.
[0017] Furthermore, in A2, the extrusion conditions are: extrusion temperature 155-160° C., and the speed of the screw extruder 165-175 r / min.
[0018] Furthermore, in A3, the specific operation of the stirring treatment is: stirring speed 150-180r / min, stirring time 80-90min.
[0019] Furthermore, in S3, the baking temperature is 60°C and the baking time is 20 minutes; the first steaming temperature is 55°C and the first steaming time is 45 minutes; the second steaming temperature is 80°C and the second steaming time is 13 minutes.
[0020] Furthermore, in S3, the exhaust time is 1-2 minutes.
[0021] Furthermore, in S4, the semi-finished sausage product obtained in S3 is precooled to make the temperature inside the sausage lower than 15°C.
[0022] In the second aspect, the present invention provides the following technical solutions:
[0023] The flavored sausage product is prepared by adopting the above processing technology.
[0024] This application has the following beneficial effects:
[0025] 1. In the preparation of the flavored sausage product of the present invention, modified okara dietary fiber and gluconolactone are used. When the modified okara dietary fiber is prepared, at 80°C and under acidic conditions, the crystallization region is moderately destroyed, so that the fiber's ability to absorb and retain water is improved, and it is easier to swell when heated; gluconolactone interacts with the modified fiber molecules to further stabilize the molecular structure, so that it can better retain moisture and maintain elasticity during sausage processing and storage; the two work together to improve hardness and elasticity, and effectively improve taste and processing performance.
[0026] 2. In the preparation of modified okara dietary fiber, the extrusion process subjects the okara particles to pressure and friction, resulting in a large number of microscopic pores; these pores greatly increase the surface area of the fiber, allowing more water to be adsorbed and retained on the fiber surface and in the pores. When heated, the microscopic pores provide space for the fiber to swell, allowing the fiber to better absorb heat and expand, improving its thermal swelling capacity. Gluconolactone is evenly distributed on the fiber surface and in the pores, further filling the pores, preventing the fiber from excessively collapsing or agglomerating during processing, maintaining the fiber's fluffy structure and good water absorption, making it easier for the fiber to combine with the meat particles in the sausage, making it softer and more elastic.
[0027] Acid treatment introduces charged groups such as acid radicals on the fiber molecules. These ionized groups interact electrostatically with water molecules, enhancing the fiber's ability to adsorb water. The interaction between ionized groups makes the fiber network more stable and helps retain moisture. The active groups of gluconolactone interact with the ionized groups on the fiber molecules, enhancing the cross-linking between fiber molecules, making the fiber network more stable, improving water retention and swelling, and thus improving the taste and processing performance of the fiber in sausages.
[0028] The 80℃ and acid treatment and extrusion process make the okara particles smaller and more uniform. The fine particles have a larger specific surface area, which can better contact with water and the surrounding environment, which is conducive to water absorption and retention. The evenly distributed particles can swell more evenly when heated, avoiding local excessive swelling or insufficient swelling, and improving the overall thermal swelling performance. The presence of gluconolactone makes these small and evenly distributed fiber particles better dispersed in the sausage, reducing the agglomeration between fibers and making the fibers more evenly distributed in the sausage. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] Figure 1, a comparative trend chart of hardness measurement data of flavored sausage products obtained in Examples 1 to 3 and Comparative Examples 1 to 4 in the test examples of the present invention;
[0030] Figure 2 , a comparative trend chart of the elasticity measurement data of the flavored sausage products prepared in Examples 1 to 3 and Comparative Examples 1 to 4 in the test examples of the present invention. DETAILED DESCRIPTION
[0031] The present application is further described in detail below in conjunction with embodiments.
[0032] Unless otherwise specified, the raw materials used in the examples and comparative examples of the present application are all commercially available.
[0033] Embodiment 1: First, prepare modified bean dregs dietary fiber, and its preparation method is as follows:
[0034] A1. Take fresh bean dregs and dry them in a blast drying oven at a drying temperature of 58° C. for 3.2 h to obtain dried bean dregs. The dried bean dregs are crushed by a grinder and filtered through a sieve with a particle size of 40 meshes to obtain crushed bean dregs powder.
[0035] A2, the crushed bean dregs powder obtained in A1 is adjusted to a water content of 20% to obtain a water-containing bean dregs powder; the powder is put into a screw extruder for extrusion treatment, and the extrusion conditions are: extrusion temperature 158° C., and the speed of the screw extruder is 170 r / min. The water-containing bean dregs powder is extruded and expanded into strips, crushed again by a crusher, and filtered by a sieve with a sieve particle size of 40 meshes to obtain extruded bean dregs powder.
[0036] A3. Take the extruded dregs powder obtained in A2 and add it to a 2% acetic acid solution; place it in a constant temperature water bath at 80°C for stirring, and the specific operation of the stirring process is: stirring speed 165r / min, stirring time 85min. Then take it out and cool and centrifuge it to obtain a precipitate, which is the modified dregs dietary fiber.
[0037] Then, the flavored sausage product is processed, and the processing technology thereof comprises the following steps:
[0038] S1. Thawing and mincing: First, thaw the raw meat. After thawing, the surface temperature of the meat should be controlled below 4°C, and the core temperature of the meat should be between -2 and 2°C. Be careful to prevent the raw material from thawing too quickly, which will cause a large amount of juice to be lost. Also, prevent the raw meat from being thawed insufficiently and the meat particles from being too fine when mincing, which will affect the appearance and quality of the finished product. After thawing, mince the meat. The minced meat should be uniform in particles, and the hole specification should be 6mm to obtain meat particles.
[0039] S2. Mixing and marinating: by weight, put 98 parts of the meat particles obtained in S1 into a mixing bucket for stirring, and then add 10 parts of starch, 5 parts of ice water, 7 parts of modified bean dregs dietary fiber, 10 parts of oil, 0.23 parts of gluconolactone, 0.7 parts of sugar, 1.2 parts of edible salt, 0.3 parts of spice powder and 0.2 parts of tripolyphosphate. After vacuum stirring for 4 minutes, place it at a storage temperature of 0-4°C for 11 hours to obtain the marinated product.
[0040] S3, stuffing and steaming: stuff the pickled material obtained in S2 into the casing, then put it on the shelf and send it into the oven for baking, the baking temperature is 60℃, and the baking time is 20min. After baking, steaming is performed twice in sequence, the first steaming temperature is 55℃, the first steaming time is 45min; the second steaming temperature is 80℃, and the second steaming time is 13min. Then exhaust the air, and the exhaust time is 1.5min to obtain the semi-finished sausage.
[0041] S4, cooling and packaging: pre-cool the semi-finished sausage obtained in S3 to make the temperature inside the sausage lower than 15°C, and then package it into different specifications to obtain flavored sausage products.
[0042] Example 2: The difference between this example and example 1 is that the flavored sausage product is processed, and the processing technology includes the following steps:
[0043] S1. Thawing and mincing: First, thaw the raw meat. After thawing, the surface temperature of the meat should be controlled below 4°C, and the core temperature of the meat should be between -2 and 2°C. Be careful to prevent the raw material from thawing too quickly, which will cause a large amount of juice to be lost. Also, prevent the raw meat from being thawed insufficiently and the meat particles from being too fine when mincing, which will affect the appearance and quality of the finished product. After thawing, mince the meat. The minced meat should be uniform in particles, and the hole specification should be 6mm to obtain meat particles.
[0044] S2. Mixing and marinating: by weight, put 95 parts of the meat particles obtained in S1 into a mixing bucket for stirring, and then add 7 parts of starch, 4 parts of ice water, 6 parts of modified bean dregs dietary fiber, 9 parts of oil, 0.21 parts of gluconolactone, 0.6 parts of sugar, 0.8 parts of edible salt, 0.2 parts of spice powder and 0.1 parts of tripolyphosphate. After vacuum stirring for 3 minutes, place it at a storage temperature of 0-4°C for 10 hours to obtain the marinated product.
[0045] S3, stuffing and steaming: stuff the pickled material obtained in S2 into the casing, then put it on the shelf and send it into the oven for baking, the baking temperature is 60℃, and the baking time is 20min. After baking, steaming is performed twice in sequence, the first steaming temperature is 55℃, the first steaming time is 45min; the second steaming temperature is 80℃, and the second steaming time is 13min. Then exhaust the air, and the exhaust time is 1.5min to obtain the semi-finished sausage.
[0046] S4, cooling and packaging: pre-cool the semi-finished sausage obtained in S3 to make the temperature inside the sausage lower than 15°C, and then package it into different specifications to obtain flavored sausage products.
[0047] Example 3: The difference between this example and example 1 is that: the flavored sausage product is processed,
[0048] The processing technology includes the following steps:
[0049] S1. Thawing and mincing: First, thaw the raw meat. After thawing, the surface temperature of the meat should be controlled below 4°C, and the core temperature of the meat should be between -2 and 2°C. Be careful to prevent the raw material from thawing too quickly, which will cause a large amount of juice to be lost. Also, prevent the raw meat from being thawed insufficiently and the meat particles from being too fine when mincing, which will affect the appearance and quality of the finished product. After thawing, mince the meat. The minced meat should be uniform in particles, and the hole specification should be 6mm to obtain meat particles.
[0050] S2. Mixing and marinating: put 100 parts of the meat particles obtained in S1 into a mixing bucket for stirring, and then add 12 parts of starch, 6 parts of ice water, 8 parts of modified bean dregs dietary fiber, 11 parts of oil, 0.25 parts of gluconolactone, 0.8 parts of sugar, 1.5 parts of edible salt, 0.5 parts of spice powder and 0.3 parts of tripolyphosphate; after vacuum stirring for 5 minutes, place it at a storage temperature of 0-4°C for 12 hours to obtain the marinated product.
[0051] S3, stuffing and steaming: stuff the pickled material obtained in S2 into the casing, then put it on the shelf and send it into the oven for baking, the baking temperature is 60℃, and the baking time is 20min. After baking, steaming is performed twice in sequence, the first steaming temperature is 55℃, the first steaming time is 45min; the second steaming temperature is 80℃, and the second steaming time is 13min. Then exhaust the air, and the exhaust time is 1.5min to obtain the semi-finished sausage.
[0052] S4, cooling and packaging: pre-cool the semi-finished sausage obtained in S3 to make the temperature inside the sausage lower than 15°C, and then package it into different specifications to obtain flavored sausage products.
[0053] Comparative Example 1: The difference between this comparative example and Example 1 is that gluconolactone and modified okara dietary fiber are deleted.
[0054] Specifically, the flavored sausage product is processed, and the processing technology thereof comprises the following steps:
[0055] S1. Thawing and mincing: First, thaw the raw meat, and then mince it. The minced meat requires uniform particles, and the hole specification is 6mm to obtain meat particles.
[0056] S2. Mixing and marinating: by weight, put 98 parts of the meat granules obtained in S1 into a mixing bucket for stirring, and then add 10 parts of starch, 5 parts of ice water, 10 parts of oil, 0.7 parts of sugar, 1.2 parts of edible salt, 0.3 parts of spice powder and 0.2 parts of tripolyphosphate. After vacuum stirring for 4 minutes, place it at a storage temperature of 0-4°C for 11 hours to obtain the marinated product.
[0057] S3, stuffing and steaming: stuff the pickled material obtained in S2 into the casing, then put it on the shelf and send it into the oven for baking, the baking temperature is 60℃, and the baking time is 20min. After baking, steaming is performed twice in sequence, the first steaming temperature is 55℃, the first steaming time is 45min; the second steaming temperature is 80℃, and the second steaming time is 13min. Then exhaust the air, and the exhaust time is 1.5min to obtain the semi-finished sausage.
[0058] S4, cooling and packaging: pre-cool the semi-finished sausage obtained in S3 to make the temperature inside the sausage lower than 15°C, and then package it into different specifications to obtain flavored sausage products.
[0059] Comparative Example 2: The difference between this comparative example and Example 1 is that: gluconolactone is deleted; and the modified okara dietary fiber is replaced by the crushed okara powder in A1.
[0060] Specifically, the flavored sausage product is processed, and the processing technology thereof comprises the following steps:
[0061] S1. Thawing and mincing: First, thaw the raw meat, and then mince it. The minced meat requires uniform particles, and the hole specification is 6mm to obtain meat particles.
[0062] S2. Mixing and marinating: by weight, put 98 parts of the meat particles obtained in S1 into a mixing bucket for stirring, and then add 10 parts of starch, 5 parts of ice water, 7 parts of crushed bean dregs powder, 10 parts of oil, 0.7 parts of sugar, 1.2 parts of edible salt, 0.3 parts of spice powder and 0.2 parts of tripolyphosphate. After vacuum stirring for 4 minutes, place it at a storage temperature of 0-4°C for 11 hours to obtain the marinated product.
[0063] S3, stuffing and steaming: stuff the pickled material obtained in S2 into the casing, then put it on the shelf and send it into the oven for baking, the baking temperature is 60℃, and the baking time is 20min. After baking, steaming is performed twice in sequence, the first steaming temperature is 55℃, the first steaming time is 45min; the second steaming temperature is 80℃, and the second steaming time is 13min. Then exhaust the air, and the exhaust time is 1.5min to obtain the semi-finished sausage.
[0064] S4, cooling and packaging: pre-cool the semi-finished sausage obtained in S3 to make the temperature inside the sausage lower than 15°C, and then package it into different specifications to obtain flavored sausage products.
[0065] Comparative Example 3: The difference between this comparative example and Example 1 is that gluconolactone is deleted.
[0066] Specifically, the flavored sausage product is processed, and the processing technology thereof comprises the following steps:
[0067] S1. Thawing and mincing: First, thaw the raw meat, and then mince it. The minced meat requires uniform particles, and the hole specification is 6mm to obtain meat particles.
[0068] S2. Mixing and marinating: by weight, put 98 parts of the meat particles obtained in S1 into a mixing bucket for stirring, and then add 10 parts of starch, 5 parts of ice water, 7 parts of modified bean dregs dietary fiber, 10 parts of oil, 0.7 parts of sugar, 1.2 parts of edible salt, 0.3 parts of spice powder and 0.2 parts of tripolyphosphate. After vacuum stirring for 4 minutes, place it at a storage temperature of 0-4°C for 11 hours to obtain the marinated product.
[0069] S3, stuffing and steaming: stuff the pickled material obtained in S2 into the casing, then put it on the shelf and send it into the oven for baking, the baking temperature is 60℃, and the baking time is 20min. After baking, steaming is performed twice in sequence, the first steaming temperature is 55℃, the first steaming time is 45min; the second steaming temperature is 80℃, and the second steaming time is 13min. Then exhaust the air, and the exhaust time is 1.5min to obtain the semi-finished sausage.
[0070] S4, cooling and packaging: pre-cool the semi-finished sausage obtained in S3 to make the temperature inside the sausage lower than 15°C, and then package it into different specifications to obtain flavored sausage products.
[0071] Comparative Example 4: This comparative example differs from Example 1 in that the modified bean dregs dietary fiber is deleted.
[0072] Specifically, the flavored sausage product is processed, and the processing technology thereof comprises the following steps:
[0073] S1. Thawing and mincing: First, thaw the raw meat, and then mince it. The minced meat requires uniform particles, and the hole specification is 6mm to obtain meat particles.
[0074] S2. Mixing and marinating: by weight, put 98 parts of the meat granules obtained in S1 into a mixing bucket for stirring, and then add 10 parts of starch, 5 parts of ice water, 10 parts of oil, 0.23 parts of gluconolactone, 0.7 parts of sugar, 1.2 parts of edible salt, 0.3 parts of spice powder and 0.2 parts of tripolyphosphate. After vacuum stirring for 4 minutes, place it at a storage temperature of 0-4°C for 11 hours to obtain the marinated product.
[0075] S3, stuffing and steaming: stuff the pickled material obtained in S2 into the casing, then put it on the shelf and send it into the oven for baking, the baking temperature is 60℃, and the baking time is 20min. After baking, steaming is performed twice in sequence, the first steaming temperature is 55℃, the first steaming time is 45min; the second steaming temperature is 80℃, and the second steaming time is 13min. Then exhaust the air, and the exhaust time is 1.5min to obtain the semi-finished sausage.
[0076] S4, cooling and packaging: pre-cool the semi-finished sausage obtained in S3 to make the temperature inside the sausage lower than 15°C, and then package it into different specifications to obtain flavored sausage products.
[0077] Test example: Test object: Flavored sausage products were prepared using Examples 1 to 3 and Comparative Examples 1 to 4.
[0078] Test items: ①Hardness (N); ②Elasticity (mm).
[0079] Test method: Cut each test object into
[0080] The sample was made into 3.5cm×3.5cm×1cm, and the TA2XTplus physical property tester was used for measurement. The P50 cylindrical probe was used for the measurement of hardness and elasticity indexes. The probe descending speed was set to 2mm / s, the test speed was 1mm / s, the rising speed was 2mm / s, the deformation was 50%, and the contact force was 5g. Each test object was measured five times and the average value was taken.
[0081] Test results: See Table 1.
[0082] Table 1. Test data of test example 1
[0083] Hardness / N Elasticity / mm Example 1 32.7 3.88 Example 2 32.6 3.89 Example 3 33.0 3.91 Comparative Example 1 28.4 3.77 Comparative Example 2 31.7 3.35 Comparative Example 3 30.5 3.69 Comparative Example 4 31.0 3.59
[0084] Result analysis: Analyze Example 1-Example 3 and combine the data in Table 1 and Figure 1-Figure 2 It can be seen that the hardness measurement data of the flavored sausage products prepared in the present invention (Example 1 to Example 3) reached above 32.6N, and the elasticity measurement data reached above 3.88mm.
[0085] Analyze Example 1 and Comparative Examples 1-4 and combine the data in Table 1 and Figure 1-Figure 2By comparing Comparative Example 1 and Comparative Example 2, it can be seen that the addition of crushed bean dregs powder can increase the hardness of the prepared flavored sausage products, but at the same time it will lead to a decrease in the elasticity of the flavored sausage products.
[0086] From the comparison between Comparative Examples 2 and 3, it can be seen that using the modified okara dietary fiber prepared by crushing okara powder can improve the elasticity of the prepared flavored sausage product, but at the same time it will lead to a decrease in the hardness of the flavored sausage product.
[0087] From the comparison between Comparative Example 1 and Comparative Example 4, it can be seen that the addition of gluconolactone can increase the hardness of the prepared flavored sausage product, but at the same time it will lead to a decrease in the elasticity of the flavored sausage product.
[0088] By comparison with Example 1, it can be seen that the modified okara dietary fiber and gluconolactone of the present invention are added together, and the two produce a synergistic effect, which can synergistically improve the hardness and elasticity of the prepared flavored sausage product, and effectively improve the taste of the flavored sausage product.
[0089] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.
[0090] In addition, various embodiments of the present invention may be arbitrarily combined, and as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.
Claims
1. The processing technology of flavored sausage products is characterized by: The following steps are involved: S1. Thawing and mincing: first thaw the raw meat, then mince it, and the hole specification is 4-8mm to obtain meat particles; S2, mixing and marinating: by weight, put 95-100 parts of the meat particles obtained in S1 into a mixing bucket for stirring, then add 7-12 parts of starch, 4-6 parts of ice water, 6-8 parts of modified bean curd dietary fiber, 9-11 parts of oil, 0.21-0.25 parts of gluconolactone, 0.6-0.8 parts of sugar, 0.8-1.5 parts of edible salt, 0.2-0.5 parts of spice powder and 0.1-0.3 parts of tripolyphosphate, after vacuum stirring for 3-5 minutes, place at a storage temperature of 0-4°C for 10-12 hours to obtain a marinated product; S3, stuffing and steaming: stuffing the pickled product obtained in S2 into sausage casings, then putting them on a shelf and sending them into an oven for baking, steaming them twice in sequence after baking, and then exhausting them to obtain semi-finished sausages; S4, cooling and packaging: precooling the semi-finished sausage product obtained in S3, and then packaging it into different specifications to obtain flavored sausage products.
2. The processing technology of the flavored sausage product according to claim 1 is characterized in that: The preparation method of the modified bean dregs dietary fiber is as follows: A1. Take fresh bean dregs and dry them in a blast drying oven to obtain dried bean dregs. Pulverize the dried bean dregs through a grinder and filter them through a sieve to obtain pulverized bean dregs powder. A2, adjusting the water content of the crushed okara powder obtained in A1 to 20% to obtain water-containing okara powder; putting the crushed okara powder into a screw extruder for extrusion treatment, the water-containing okara powder is extruded and expanded into strips, crushed again with a grinder, and filtered with a sieve to obtain extruded okara powder; A3. Take the extruded okara powder obtained in A2 and add it to an acetic acid solution with a mass concentration of 1%-3%; put it in a constant temperature water bath at a temperature of 80° C., stir it, take it out and cool it, and centrifuge it to obtain a precipitate, which is the modified okara dietary fiber.
3. The processing technology of the flavored sausage product according to claim 2 is characterized in that: In A1, the fresh bean dregs are placed in a forced air drying oven at a drying temperature of 55-60°C and a drying time of 3-3.5 hours.
4. The processing technology of the flavored sausage product according to claim 2 is characterized in that: In A1 and A2, the sieve particle size is 40 mesh.
5. The processing technology of the flavored sausage product according to claim 2 is characterized in that: In A2, the extrusion conditions are: extrusion temperature 155-160°C, and the speed of the screw extruder 165-175r / min.
6. The processing technology of the flavored sausage product according to claim 2 is characterized in that: In A3, the specific operation of the stirring treatment is: stirring speed 150-180r / min, stirring time 80-90min.
7. The processing technology of the flavored sausage product according to claim 1, characterized in that: In S3, the baking temperature is 60°C and the baking time is 20 minutes; the first steaming temperature is 55°C and the first steaming time is 45 minutes; the second steaming temperature is 80°C and the second steaming time is 13 minutes.
8. The processing technology of the flavored sausage product according to claim 1, characterized in that: In S3, the exhaust time is 1-2 minutes.
9. The processing technology of the flavored sausage product according to claim 1, characterized in that: In S4, the semi-finished sausage product obtained in S3 is precooled to make the temperature inside the sausage lower than 15°C.
10. Flavored sausage product, characterized in that: The method is prepared by the processing technology described in any one of claims 1 to 9.