Pig tendon sausage and preparation method thereof

Abstract

The invention provides a pig tendon sausage. The pig tendon sausage is prepared from the following raw materials: 48-52 wt% of pig tendons; and 0.4 wt%-0.5 wt% of a compound enzyme preparation, wherein the compound enzyme preparation comprises glutamine transaminase, laccase and papain. The effect of protein and an enzyme preparation contained in the pig tendon is finely controlled, the pork tendon sausage is good in texture and stable in quality, and the process technical scheme is stable and controllable; the utilization rate of the pig trotter tendons is greatly improved, and the product yield is improved; the production process is simplified, process control is easy to operate, and cost is saved.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a pig trotter tendon sausage and a preparation method thereof. Background Art

[0002] Currently, the tendon products sold in China are mainly Russian beef tendon sausages, with the amount of tendon added to the product being about 20%. The main raw materials are still pork and chicken. From the perspective of raw material structure, this type of product is based on ordinary sausages, with a small part of the raw materials replaced with beef tendon; secondly, raw beef tendon is relatively large in shape, hard in texture, and has sufficient toughness. In order to facilitate processing during the production process, it is mainly pre-cooked and denatured, then cut into pieces and added for use, which results in the loss of some collagen, a decrease in yield, and increased costs.

[0003] Therefore, providing a tendon product with high tendon content, good taste and high yield has become a problem to be solved. Summary of the invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a pig trotter tendon sausage and a preparation method thereof. The pig trotter tendon sausage provided by the present invention has high tendon content, good taste and high yield.

[0005] The present invention provides a pork trotter tendon sausage, and the raw materials for preparing the sausage include:

[0006] 48wt% to 52wt% of pig tendons;

[0007] 0.4wt% to 0.5wt% of a composite enzyme preparation, wherein the composite enzyme preparation comprises glutamine aminotransferase, laccase and papain.

[0008] Preferably, the compound enzyme preparation comprises 0.1-0.4 parts of transglutaminase, 0.1-0.2 parts of laccase, and 0.05-0.1 parts of papain.

[0009] Preferably, the raw materials for preparing the pig trotter tendon sausage also include:

[0010] 2wt% to 4wt% starch;

[0011] 1.4-1.8wt% edible salt;

[0012] 1.4 wt% to 2 wt% of a compound seasoning;

[0013] 0.01 wt% to 0.14 wt% of a preservative;

[0014] 0.3wt% to 0.4wt% water retaining agent;

[0015] 0.05 wt% to 0.1 wt% of an antioxidant;

[0016] 0.01 wt% to 0.015 wt% of a colorant;

[0017] 0.01 wt% to 0.05 wt% of a coloring agent;

[0018] 0wt% to 0.03wt% of fermentation bacteria;

[0019] The remaining amount of water.

[0020] Preferably, the starch is selected from cassava modified starch;

[0021] The compound seasoning includes white sugar, edible flavors and spices;

[0022] The preservative is selected from potassium sorbate and nisin;

[0023] The water retaining agent is selected from sodium tripolyphosphate and sodium pyrophosphate;

[0024] The antioxidant is selected from D-isoascorbic acid;

[0025] The colorant is selected from monascus red;

[0026] The coloring agent is selected from sodium nitrite;

[0027] The fermentation bacteria are selected from Pediococcus acidilactici.

[0028] The present invention also provides a method for preparing the above-mentioned pork trotter tendon sausage, comprising the following steps:

[0029] A) mincing pig's trotter tendons and pork to obtain a mixture of pig's trotter tendons and pork;

[0030] B) mixing edible salt, compound seasoning, preservative, water retaining agent, antioxidant, colorant, coloring agent, fermentation bacteria, compound enzyme preparation and water to obtain feed water;

[0031] C) mixing the mixture of pig's trotter tendons and pork, starch and water to obtain meat filling;

[0032] D) marinating, filling and sterilizing the meat filling to obtain pork trotter tendon sausage.

[0033] Preferably, in the mixture of pig trotter tendons and pork, the particle size of pig trotter tendons and pork is 8 to 12 mm.

[0034] Preferably, the preparation of the feed water comprises the following steps:

[0035] B1) mixing edible salt, compound seasoning, preservative, water retaining agent, antioxidant, colorant, coloring agent, fermentation bacteria and water to obtain a mixed solution;

[0036] B2) mixing the composite enzyme preparation with water to obtain an enzyme preparation mixed solution;

[0037] B3) mixing the mixed solution, the enzyme preparation mixed solution and the fermentation bacteria solution to obtain feed water.

[0038] Preferably, the temperature of the feed water is 0-10°C.

[0039] Preferably, the pickling and fermentation temperature is 0-7°C and the time is 36-48 hours.

[0040] Preferably, the sterilization is a gradient sterilization, comprising:

[0041] Heat at 40-45°C for 25-35 minutes; then heat at 92-98°C for 70-72 minutes. After sterilization, the center temperature of the product is 30-40°C; the sterilization pressure is 0.1-0.15MPa.

[0042] Compared with the prior art, the present invention provides a pork tendon sausage, the preparation raw materials include: 48wt% to 52wt% of pork tendon; 0.4wt% to 0.5wt% of a compound enzyme preparation, the compound enzyme preparation includes glutamine aminotransferase, laccase and papain. The protein contained in the pork tendon and the enzyme preparation can achieve fine control, the pork tendon sausage has good texture, stable quality, stable and controllable process technology scheme; the utilization rate of the pork tendon is greatly improved, and the product yield is improved; the production process is simplified, the process control is easy to operate, and the cost is saved. DETAILED DESCRIPTION

[0043] The present invention provides a pork trotter tendon sausage, and the raw materials for preparing the sausage include:

[0044] 48wt% to 52wt% of pig tendons;

[0045] 0.4wt% to 0.5wt% of a composite enzyme preparation, wherein the composite enzyme preparation comprises glutamine aminotransferase, laccase and papain.

[0046] The raw materials for preparing the pork trotter tendon sausage provided by the present invention include 48wt% to 52wt% of pork trotter tendons, which may be 48wt%, 48.5wt%, 49wt%, 49.5wt%, 50wt%, 50.5wt%, 51wt%, 51.5wt%, 52wt%, or any value between 48wt% and 52wt%. The rich collagen protein contained in the pork trotter tendons can enhance cell physiological metabolism, make the skin more elastic and tough, and delay skin aging; it has the effect of strengthening tendons and bones, and has a good therapeutic effect on people with sore waist and knees and thin bodies; it is helpful for the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly women.

[0047] The raw materials for preparing the pork tendon sausage provided by the present invention also include 0.4wt% to 0.5wt% of a composite enzyme preparation, which can be 0.4wt%, 0.41wt%, 0.42wt%, 0.43wt%, 0.44wt%, 0.45wt%, 0.46wt%, 0.47wt%, 0.48wt%, 0.49wt%, 0.5wt%, or any value between 0.4wt% and 0.5wt%. In the present invention, the composite enzyme preparation includes transglutaminase, laccase and papain. Further, the composite enzyme preparation includes 0.1 to 0.4 parts of transglutaminase, 0.1 to 0.2 parts of laccase, and 0.05 to 0.1 parts of papain.

[0048] Wherein, the compound enzyme preparation includes 0.1 to 0.4 parts of glutamine transaminase, which can be 0.1, 0.2, 0.25, 0.3, 0.35, 0.4, or any value between 0.2 and 0.4 parts.

[0049] The compound enzyme preparation also includes 0.1-0.2 parts of laccase, which can be 0.1, 0.12, 0.14, 0.15, 0.16, 0.18, 0.2, or any value between 0.1 and 0.2 parts.

[0050] The compound enzyme preparation also includes 0.05-0.1 parts of papain, which can be 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, or any value between 0.05 and 0.1 parts.

[0051] In some specific embodiments of the present invention, the mass ratio of the transglutaminase, laccase and papain is 0.3 parts: 0.1 parts: 0.06 parts;

[0052] In some specific embodiments of the present invention, the mass ratio of the transglutaminase, laccase and papain is 0.18 parts: 0.18 parts: 0.08 parts;

[0053] In some specific embodiments of the present invention, the mass ratio of the transglutaminase, laccase and papain is 0.1 part:0.2 part:0.1 part.

[0054] In the present invention, the raw materials for preparing the pig trotter tendon sausage also include:

[0055] 2wt% to 4wt% starch;

[0056] 1.4-1.8wt% edible salt;

[0057] 1.4 wt% to 2 wt% of a compound seasoning;

[0058] 0.01 wt% to 0.14 wt% of a preservative;

[0059] 0.3wt% to 0.4wt% water retaining agent;

[0060] 0.05 wt% to 0.1 wt% of an antioxidant;

[0061] 0.01 wt% to 0.015 wt% of a colorant;

[0062] 0.01 wt% to 0.05 wt% of a coloring agent;

[0063] 0.02wt% to 0.03wt% of fermentation bacteria;

[0064] The remaining amount of water.

[0065] The raw materials for preparing the pork tendon sausage also include 2wt% to 4wt% starch, which can be 2wt%, 2.5wt%, 3wt%, 3.5wt%, 4wt%, or any value between 2wt% and 4wt%. Wherein, the starch is selected from cassava modified starch;

[0066] The raw materials for preparing the pork trotter tendon sausage also include 1.4-1.8wt% of edible salt, which may be 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, or any value between 1.4-1.8wt%.

[0067] The raw materials for preparing the pig trotter tendon sausage also include 1.4wt% to 2wt% of a compound seasoning. In the present invention, the compound seasoning includes 1.0wt% to 1.2wt% of white granulated sugar and 0.4wt% to 0.8wt% of edible flavors and spices, wherein the amount of white granulated sugar can be 1.0wt%, 1.1wt%, 1.2wt%, or any value between 1.0wt% and 1.2wt%, and the amount of edible flavors and spices can be 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, or any value between 0.4wt% and 0.8wt%.

[0068] The raw materials for preparing the pork tendon sausage also include 0.01wt% to 0.14wt% of a preservative, wherein the selection and dosage of the preservative are used in accordance with the requirements of the food additive use standard. In the present invention, the preservative is one or more of potassium sorbate and nisin. In some specific embodiments of the present invention, the preservative includes 0.1wt% to 0.13wt% of potassium sorbate and 0.01wt% to 0.015wt% of nisin.

[0069] The raw materials for preparing the pork tendon sausage also include 0.3wt% to 0.4wt% of a water retaining agent, which can be 0.3wt%, 0.32wt%, 0.34wt%, 0.35wt%, 0.36wt%, 0.38wt%, 0.4wt%, or any value between 0.3wt% and 0.4wt%. The water retaining agent is selected from sodium tripolyphosphate and sodium pyrophosphate.

[0070] The raw materials for preparing the pork tendon sausage also include 0.05wt% to 0.1wt% of an antioxidant, which can be 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09wt%, 0.1wt%, or any value between 0.05wt% and 0.1wt%. The antioxidant is selected from D-isoascorbic acid

[0071] The raw materials for preparing the pork tendon sausage also include 0.01wt% to 0.015wt% of a colorant, which can be 0.01wt%, 0.011wt%, 0.012wt%, 0.013wt%, 0.014wt%, 0.015wt%, or any value between 0.01wt% and 0.015wt%. The colorant is selected from red yeast rice.

[0072] The raw materials for preparing the pork tendon sausage also include 0.01wt% to 0.05wt% of a coloring agent, which can be 0.01wt%, 0.02wt%, 0.03wt%, 0.04wt%, 0.05wt%, or any value between 0.01wt% and 0.05wt%. The coloring agent is selected from sodium nitrite

[0073] The raw materials for preparing the pork tendon sausage also include 0.02wt% to 0.03wt% of fermentation bacteria, which can be 0.02wt%, 0.022wt%, 0.024wt%, 0.025wt%, 0.026wt%, 0.028wt%, 0.03wt%, or any value between 0.02wt% and 0.03wt%. The fermentation bacteria are selected from Pediococcus acidilactici. Further preferably, the present invention uses Pediococcus acidilactici for fermentation, and ferments at low temperature in an environment of 5 to 10°C. The bacteria slowly produces acid, and the acid substances produced reduce the pH value of the pork tendon sausage and form a special lactic acid flavor.

[0074] In addition to the above-mentioned raw materials, the raw materials for preparing the pork trotter tendon sausage also include a balance of water.

[0075] The present invention also provides a method for preparing the above-mentioned pork trotter tendon sausage, comprising the following steps:

[0076] A) mincing pig's trotter tendons and pork to obtain a mixture of pig's trotter tendons and pork;

[0077] B) mixing edible salt, compound seasoning, preservative, water retaining agent, antioxidant, colorant, coloring agent, fermentation bacteria, compound enzyme preparation and water to obtain feed water;

[0078] C) mixing the mixture of pig's trotter tendons and pork, starch and water to obtain meat filling;

[0079] D) marinating, fermenting, filling and sterilizing the meat filling to obtain pork trotter tendon sausage.

[0080] The present invention firstly washes pig trotter tendons and pork and then minces them to obtain a mixture of pig trotter tendons and pork. Preferably, in the mixture of pig trotter tendons and pork, the particle size of pig trotter tendons and pork is 10 mm. In the present invention, a 10 mm orifice plate is preferably used for mincing. The pork is preferably pork tendon meat.

[0081] The present invention also prepares feed water, wherein the preparation of the feed water comprises the following steps:

[0082] B1) mixing edible salt, compound seasoning, preservative, water retaining agent, antioxidant, colorant, coloring agent, fermentation bacteria and water to obtain a mixed solution;

[0083] B2) mixing the compounded enzyme preparation with water to obtain an enzyme preparation mixed solution, wherein the mass ratio of the compounded enzyme preparation to water is 1:5 to 10, and may be 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, or any value between 1:5 and 10;

[0084] B3) mixing the mixed solution, the enzyme preparation mixed solution and the fermentation bacteria solution to obtain feed water.

[0085] In the present invention, the temperature of the feed water is 0-10°C.

[0086] Then, the pig trotter tendons are mixed with the pork mixture, starch and water to obtain meat filling.

[0087] Specifically, the mixture of pork tendons and pork is first mixed with water and vacuum stirred for 20 minutes; then, starch is added and vacuum stirred for 20 minutes. After the stirring is completed, the temperature of the obtained meat filling is 6-10°C.

[0088] Next, the meat filling is pickled and fermented at a temperature of 0 to 7°C, which can be 0, 1, 2, 3, 4, 5, 6, 7, or any value between 0 and 7°C, and a time of 36 to 48 hours, which can be 36, 42, 48, or any value between 36 and 48 hours.

[0089] The pickled and fermented meat filling is filled, wherein preferably a nylon casing with a folded diameter of about 70 mm and a specification of 260-270 g / stick is used. The trotter tendon sausage prepared by the present invention is filled with a nylon casing, and has a uniform and delicate internal texture, good elasticity, bright color, strong meaty feel, and high-end quality.

[0090] After filling, sterilization is performed, wherein the sterilization is gradient sterilization, including:

[0091] Heat at 40-45°C for 25-35 minutes; then heat at 92-98°C for 70-72 minutes. After sterilization, the center temperature of the product is 30-40°C; the sterilization pressure is 0.1-0.15MPa.

[0092] During the sterilization process, protein molecules are simultaneously cross-linked and enzymatically tenderized, improving the taste of the product.

[0093] In the present invention, the pig trotter tendon is processed by cold processing, and no pre-cooking is required, which simplifies the production process, reduces costs, turnover time and the risk of microbial contamination, and is conducive to the stability of product quality. The present invention uses the process of filling and low-temperature pickling, combined with the application of compound enzyme preparations, and utilizes low-temperature pickling fermentation and gradient cooking sterilization processes to promote the simultaneous cross-linking and enzymatic tenderization of protein molecules, thereby obtaining a pig trotter tendon sausage with a tendon addition amount of about 50% and a chewy and elastic taste.

[0094] In order to further understand the present invention, the pig trotter tendon sausage and the preparation method thereof provided by the present invention are described below in conjunction with embodiments, and the protection scope of the present invention is not limited by the following embodiments.

[0095] Examples 1 to 3

[0096] 1. Formulation

[0097] Pig trotter tendon 50%, pork shank 27%, cassava modified starch 3%, edible salt 1.6%, white sugar 1.1%, edible flavor 0.6%, compound enzyme preparation 0.45%, sodium tripolyphosphate 0.35% (water retaining agent), potassium sorbate 0.12% (preservative), D-isoascorbic acid 0.07% (antioxidant), nisin 0.01% (preservative), monascus red 0.01% (colorant), sodium nitrite 0.01% (coloring agent), balance water.

[0098] The specific ratio of the compound enzyme preparation is shown in Table 1

[0099] Table 1

[0100]

[0101] 2. Preparation process

[0102] (1) Cleaning: Clean the pig trotter tendons and pork tendon meat with clean water and pick out impurities;

[0103] (2) Twisting: Pig trotter tendons and pork shank meat are twisted using a 10 mm perforated plate;

[0104] (3) Preparation of feed water:

[0105] Mixing edible salt, edible flavors and spices, sodium tripolyphosphate, potassium sorbate, sodium D-isoascorbate, nisin, monascus red, and sodium nitrite in the components to obtain a premix;

[0106] Preparation of enzyme mixture: Mix the compound enzyme preparation and water in a ratio of 1:5;

[0107] The premix, enzyme preparation mixed solution and ice water are mixed to obtain feed water, and the temperature is controlled at 0-10°C;

[0108] (4) Stirring: Add the pig trotter tendons, shank meat and water into a blender, stir under vacuum for 20 minutes, then add the cassava modified starch and stir under vacuum for 20 minutes, and control the temperature out of the blender to be 6-10° C.;

[0109] (5) marinating: placing the mixed meat filling in an environment of 0 to 4°C and marinating for 40 hours;

[0110] (6) Filling: Fill the marinated stuffing in time, using nylon casing with a folded diameter of about 70 mm and a specification of 260-270 g / stick;

[0111] (7) Gradient sterilization: After filling, use a sterilizer to perform gradient sterilization to promote protein cross-linking. The cross-linking temperature is 40-45°C and the time is 30 minutes. The temperature is kept at 95°C for 70 minutes, the pressure is 0.1-0.15 MPa, and the center temperature of the pot is 30-40°C.

[0112] Comparative Example 1:

[0113] The same as Example 2, except that: instead of using transglutaminase, laccase and papain were used in a mass ratio of 0.18 parts:0.08 parts.

[0114] Through texture testing, it was found that the prepared pork trotter tendon sausage product lacked hardness and elasticity, and the proteins of the various components of the filling could not be effectively cross-linked, which affected the slicing properties of the product.

[0115] Comparative Example 2:

[0116] The same as Example 2, except that laccase is not used, and glutamine aminotransferase and papain are used in a mass ratio of 0.18 parts:0.08 parts.

[0117] Through texture measurement, it was found that the hardness and elasticity of the prepared pork trotter tendon sausage product would be slightly reduced, and the pork trotter tendon would easily dissolve slightly in local areas, especially at both ends of the sausage body, which would affect the sensory characteristics of the product. During consumption, the original smooth taste of the product would be affected, and the product would have a slight fishy and greasy taste.

[0118] Comparative Example 3:

[0119] Same as Example 2, except that papain is not used, and glutamine aminotransferase and laccase are used in a mass ratio of 0.18 parts:0.18 parts.

[0120] Through texture testing, the hardness and elasticity of the prepared pork trotter tendon sausage product will be improved, but the chewing feel of the product will be affected. To confirm the original edible quality of the ingredients, the flavor of the product is not easy to express due to the overly tight taste, resulting in a decline in the overall quality of the product.

[0121] Test Case

[0122] Texture analysis: The hardness, crispness, elasticity, chewiness, adhesion, cohesion and resilience of pork tendon sausage were tested using a texture analyzer, as follows:

[0123] Table 2

[0124] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Sample height / mm 30.447 30.533 31.001 30.574 30.55 30.271 Hardness / gf 12493.098 9530.641 7038.5 6225.037 11621.108 17174.444 Brittleness / gf 12493.098 9530.641 7038.5 6225.037 11621.108 13822.807 Adhesion / gf*sec -0.01 -0.08 -1.94 -4.76 -0.15 -0.39 elasticity% 0.9322 0.9313 0.9227 0.9064 0.9421 0.9489 Chewing / gf 9733.237 8013.289 5552.252 3669.808 9203.249 12993.611 Adhesion / gf 10440.694 8604.433 6017.633 4048.945 9769.281 13693.039 Cohesion 0.8357 0.9028 0.855 0.6504 0.8406 0.7973 Responsiveness 0.1288 0.1428 0.1283 0.0708 0.1259 0.1137

[0125] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A pork trotter tendon sausage, characterized in that: The raw materials for preparation include: 48wt% to 52wt% of pig tendons; 0.4wt% to 0.5wt% of a composite enzyme preparation, wherein the composite enzyme preparation comprises glutamine aminotransferase, laccase and papain.

2. The pork trotter tendon sausage according to claim 1, characterized in that: The compound enzyme preparation comprises 0.1-0.4 parts of glutamine aminotransferase, 0.1-0.2 parts of laccase and 0.05-0.1 parts of papain.

3. The pork trotter tendon sausage according to claim 1, characterized in that: The raw materials for preparation also include: 2wt% to 4wt% starch; 1.4-1.8wt% edible salt; 1.4 wt% to 2 wt% of a compound seasoning; 0.01 wt% to 0.14 wt% of a preservative; 0.3wt% to 0.4wt% water retaining agent; 0.05 wt% to 0.1 wt% of an antioxidant; 0.01 wt% to 0.015 wt% of a colorant; 0.01 wt% to 0.05 wt% of a coloring agent; 0wt% to 0.03wt% of fermentation bacteria; The remaining amount of water.

4. The pork trotter tendon sausage according to claim 3, characterized in that: The starch is selected from cassava modified starch; The compound seasoning includes white sugar, edible flavors and spices; The preservative is selected from potassium sorbate and nisin; The water retaining agent is selected from sodium tripolyphosphate and sodium pyrophosphate; The antioxidant is selected from D-isoascorbic acid; The colorant is selected from monascus red; The coloring agent is selected from sodium nitrite; The fermentation bacteria are selected from Pediococcus acidilactici.

5. A method for preparing the pork trotter tendon sausage according to any one of claims 1 to 4, characterized in that: The following steps are involved: A) mincing pig's trotter tendons and pork to obtain a mixture of pig's trotter tendons and pork; B) mixing edible salt, compound seasoning, preservative, water retaining agent, antioxidant, colorant, coloring agent, fermentation bacteria, compound enzyme preparation and water to obtain feed water; C) mixing the mixture of pig's trotter tendons and pork, starch and water to obtain meat filling; D) marinating, filling and sterilizing the meat filling to obtain pork trotter tendon sausage.

6. The preparation method according to claim 5, characterized in that: In the mixture of pig trotter tendons and pork, the particle sizes of the pig trotter tendons and pork are 8 to 12 mm.

7. The preparation method according to claim 5, characterized in that: The preparation of the feed water comprises the following steps: B1) mixing edible salt, compound seasoning, preservative, water retaining agent, antioxidant, colorant, coloring agent, fermentation bacteria and water to obtain a mixed solution; B2) mixing the composite enzyme preparation with water to obtain an enzyme preparation mixed solution; B3) mixing the mixed solution, the enzyme preparation mixed solution and the fermentation bacteria solution to obtain feed water.

8. The preparation method according to claim 5, characterized in that: The temperature of the feed water is 0-10°C.

9. The preparation method according to claim 5, characterized in that: The temperature of the pickling and fermentation is 0-7°C and the time is 36-48 hours.

10. The preparation method according to claim 5, characterized in that: The sterilization is a gradient sterilization, including: Heat at 40-45°C for 25-35 minutes; then heat at 92-98°C for 70-72 minutes. After sterilization, the center temperature of the product is 30-40°C; the sterilization pressure is 0.1-0.15MPa.

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