Lipu taro sausage and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a Lipu taro sausage and a preparation method thereof. The preparation method comprises the following steps: dicing Lipu colocasia esculenta, putting the diced Lipu colocasia esculenta into cooking liquid, cooking, spraying bacterial liquid for fermentation, uniformly stirring with pickled meat, filling, drying, cooking, cooling and quickly freezing. Wherein the boiling liquid is obtained by adding pigskin into boiling water and boiling; the mass ratio of the Lipu taros to the pickled meat is 1: (1-2). The Lipu taros are used for replacing food additives such as modified starch and edible gum added in existing sausages, so that the water-retaining property of the sausages is obviously improved, the freeze-thaw loss rate is obviously reduced, and meanwhile, the problems that the products are difficult to shape well and the taste is reduced are solved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a Lipu taro grilled sausage and a preparation method thereof. Background Art

[0002] Grilled sausage is a kind of frozen meat product made of pork, beef and other ingredients as the main raw materials, with spices, seasonings and other auxiliary materials added, and made through processes such as pickling, chopping, stuffing, aging, and quick freezing. During transportation and storage, grilled sausages are very likely to recrystallize and grow larger due to changes in cold chain temperature and prolonged storage time, squeezing the meat tissue and causing it to rupture and lose water, which in turn leads to decreased chewiness and elasticity of the grilled sausages, and a significantly reduced taste. Existing technologies mostly add food additives such as modified starch and edible gum to improve the water retention of grilled sausages and reduce the freeze-thaw loss rate of grilled sausages during cold chain transportation and frozen storage. However, the use of the above-mentioned food additives will mask the true taste of the meat in the grilled sausages, and some food additives may also change the color and smell of the grilled sausages, or even make the grilled sausages difficult to cook through. Summary of the invention

[0003] Based on the above reasons, the purpose of the present invention is to provide a Lipu taro grilled sausage and a preparation method thereof. The prepared Lipu taro grilled sausage has good water retention performance, firm meat, good formability and unique flavor.

[0004] In order to achieve the above object, in a first aspect, the present invention provides a method for preparing Lipu taro grilled sausage, comprising: Cut the Lipu taro into cubes, boil it in boiling liquid, spray it with bacterial liquid for fermentation, mix it with pickled meat, make sausage, dry it, steam it, cool it, and freeze it quickly; The decoction is obtained by adding pig skin into boiling water and boiling; The mass ratio of the Lipu taro to the pickled meat is 1:1-2.

[0005] Furthermore, the mass ratio of the pig skin to boiling water is 1:10-15, and the boiling time is 15-25 min.

[0006] Furthermore, the cooking time is 4-6 min.

[0007] Furthermore, the bacterial liquid is obtained by mixing plant lactobacillus liquid and fermented lactobacillus liquid in a mass ratio of 1:1-1.2, and the bacterial content is 10 3 -10 4 CFU / mL.

[0008] Furthermore, the dosage of the bacterial solution is 0.8%-1.2% of the mass of the Lipu taro.

[0009] Furthermore, the fermentation temperature is 30-35°C and the fermentation time is 2-3 h.

[0010] Furthermore, the quick freezing temperature is -50~-60°C and the time is 60-80 min.

[0011] In a second aspect, the present invention provides Lipu taro grilled sausage prepared according to the above-mentioned preparation method.

[0012] Furthermore, the storage temperature of the Lipu taro grilled sausage is -16~-20°C.

[0013] The beneficial effects of the present invention are: The invention uses Lipu taro to replace food additives such as modified starch and edible glue added in existing grilled sausages, so that the water retention of the grilled sausages can be significantly improved, the freeze-thaw loss rate during cold chain transportation and frozen storage is significantly reduced, and at the same time, a unique flavor can be given to the grilled sausages.

[0014] The invention puts the taro into a boiling liquid with a certain amount of collagen obtained by boiling pig skin for a short time, and then sprays the bacterial liquid for fermentation treatment to improve the mixing degree and cross-linking of the taro and the pickled meat, thereby ensuring better molding and taste of the grilled sausage. DETAILED DESCRIPTION

[0015] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0016] The first embodiment of the present invention provides a method for preparing Lipu taro grilled sausage, comprising: Cut the Lipu taro into cubes, put it in a cooking liquid, and then spray the enzymatic solution on it for enzymatic hydrolysis, then mix it evenly with the pickled meat, stuff it, dry it, steam it, cool it, and quickly freeze it; The decoction is obtained by adding pig skin into boiling water and boiling; The mass ratio of the Lipu taro to the pickled meat is 1:1-2.

[0017] The Lipu taro described in this embodiment, also known as Kui taro and betel nut taro, is a perennial herb belonging to the Araceae family. It contains certain protein, anthocyanins, carotene, thiamine, riboflavin, niacin, vitamin C, and trace elements such as iron, zinc, copper, and manganese required for human growth. It is rich in nutrition, soft meat, and fragrant taste. It is above various taro and is known as the "taro king". Lipu taro is rich in carbohydrates. The applicant has found in long-term research that in the preparation process of grilled sausage, adding 50%-100% of the mass of marinated meat, the water retention of grilled sausage can be improved without adding food additives such as edible glue and modified starch, and the freeze-thaw loss rate during cold chain transportation and frozen storage is reduced, and the grilled sausage can also be given a unique flavor. However, the texture of uncooked Lipu taro is relatively hard and difficult to mix evenly with marinated meat, and the cooked Lipu taro will cause the moldability of grilled sausage to deteriorate due to the powdery characteristics, and the chewiness and elasticity are reduced. Therefore, the applicant cut the Lipu taro into cubes and then placed it in a boiling liquid with a certain amount of collagen obtained by boiling pig skin for a short time to make the inside and surface of the Lipu taro contain a certain amount of collagen liquid, which increases the adhesion and can be fully mixed and cross-linked with the pickled meat. After the cooking is completed, the bacterial liquid is sprayed for fermentation treatment to further improve the mixing degree and cross-linking of the Lipu taro and the pickled meat, thereby preparing a grilled sausage with good formability and taste. In addition, the applicant found that the above treatment can further improve the water retention of the grilled sausage and reduce the effect of freeze-thaw on the taste of the grilled sausage.

[0018] In the preparation of the boiling liquid, the mass ratio of pig skin to boiling water is 1:10-15, and the boiling time is 15-25 minutes. It should be noted that the boiling liquid only needs to contain an appropriate amount of collagen, and the boiling time should not be shortened or prolonged. Shortening the boiling time will result in too little collagen in the boiling liquid, and the taro will still not be able to be evenly mixed with the marinated meat; while prolonging the boiling time will result in too much collagen in the boiling liquid, and the grilled sausage will become too chewy. It is understandable that the pig skin also needs to be washed, blanched, and scraped before adding it to the boiling water, and the pig skin needs to be removed after boiling.

[0019] In this embodiment, the lipu taro is cut into 1 cm×1 cm×1 cm dices and then placed in a cooking liquid for cooking. The amount of cooking liquid used is 1.5-2 times the mass of the lipu taro. It should be noted that the cooking time can be conventionally adjusted according to the size of the lipu taro, so that it can be cooked in the cooking liquid until it is 6-7 cooked. In this embodiment, the cooking time of the diced lipu taro is 5-8 minutes. If the cooking time is too short or too long, the lipu taro cannot be evenly mixed with the marinated meat or the grilled sausage becomes too chewy.

[0020] During the fermentation process, the bacterial liquid sprayed is a mixture of plant lactobacillus liquid and fermented lactobacillus liquid in a mass ratio of 1:1-1.2, with a bacterial content of 10 3 -10 4CFU / mL. The dosage of bacterial solution is 0.8%-1.2% of the mass of Lipu taro, and ferment at 30-35℃ for 2-3 h to make the surface of Lipu taro slightly fermented.

[0021] In this embodiment, the preparation method of the pickled meat is: cut the raw meat into small pieces, add starch, spices and seasonings and marinate for 30-40 minutes. The raw meat can be one or more of the common livestock and poultry meats, such as pork, beef, chicken, etc. The starch can be one or more of the common starches, such as potato starch, corn starch, pea starch, etc. Spices and seasonings can be conventionally selected according to the requirements for the taste of the Lipu taro grilled sausage, without special restrictions. For example, spices and seasonings include salt, sugar, monosodium glutamate, ginger powder, pepper powder, star anise powder, cumin powder, and cinnamon powder. The mass ratio of raw meat to starch, salt, sugar, MSG, ginger powder, pepper powder, star anise powder, cumin powder and cinnamon powder is 100: (1-3): (1-1.5): (0.2-0.4): (0.06-0.1): (0.02-0.05): (0.05-0.08): (0.02-0.04): (0.06-0.09): (0.01-0.04).

[0022] In this embodiment, sausage filling, drying, steaming, cooling and quick freezing are all common processes for preparing grilled sausages, wherein the quick freezing temperature is -50~-60°C and the time is 60-80 min.

[0023] The second embodiment of the present invention provides a Lipu taro grilled sausage prepared according to the above preparation method, wherein the storage temperature of the grilled sausage is -16 to -20°C.

[0024] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0025] The Lactobacillus plantarum and Lactobacillus fermentum in the following examples are all from Guangdong Yikewei Biotechnology Co., Ltd., and other raw materials are all commercially available.

[0026] Example 1 Wash, blanch and scrape the pig skin, mix with boiling water at a mass ratio of 1:10, and boil for 15 minutes to obtain the cooking liquid; The plant lactobacillus culture liquid and the fermented lactobacillus culture liquid were mixed in a mass ratio of 1:1 to obtain a liquid containing 10 3 CFU / mL of bacterial solution; Cut the pork into small pieces, mix with starch, salt, sugar, monosodium glutamate, ginger powder, pepper powder, star anise powder, cumin powder and cinnamon powder in a mass ratio of 100:1:1:0.2:0.06:0.02:0.05:0.02:0.06:0.01, and marinate at room temperature for 30 minutes to obtain marinated meat; Lipu taro was peeled, washed, and cut into 1 cm×1 cm×1 cm cubes, placed in 1.5 times its mass of boiling liquid for 5 min, cooled to room temperature, sprayed with 0.8% of the mass of Lipu taro bacterial liquid, fermented at 30 ℃ for 2 h, then mixed evenly with pickled meat in a 1:1 mass ratio, stuffed, dried, steamed, cooled, and then quickly frozen at -50 ℃ for 60 min to obtain Lipu taro grilled sausage.

[0027] Example 2 Wash, blanch and scrape the pig skin, mix with boiling water at a mass ratio of 1:12, and boil for 20 minutes to obtain the cooking liquid; The plant lactobacillus culture liquid and the fermented lactobacillus culture liquid were mixed in a mass ratio of 1:1.1 to obtain a culture liquid containing 10 3 CFU / mL of bacterial solution; Cut the pork into small pieces, mix with starch, salt, sugar, monosodium glutamate, ginger powder, pepper powder, star anise powder, cumin powder and cinnamon powder in a mass ratio of 100:2:1.2:0.3:0.08:0.04:0.06:0.03:0.07:0.02, and marinate at room temperature for 35 minutes to obtain marinated meat; Lipu taro was peeled, washed, and cut into 1 cm×1 cm×1 cm cubes, placed in 1.7 times its mass of cooking liquid and boiled for 6 min. After cooling to room temperature, 1% of the mass of Lipu taro was sprayed with bacterial liquid, fermented at 32 ℃ for 2.5 h, then mixed evenly with pickled meat in a mass ratio of 1:1.5, stuffed, dried, steamed, cooled, and then quickly frozen at -55 ℃ for 70 min to obtain Lipu taro grilled sausage.

[0028] Example 3 Wash, blanch and scrape the pig skin, mix with boiling water at a mass ratio of 1:15, and boil for 25 minutes to obtain the cooking liquid; The plant lactobacillus culture liquid and the fermented lactobacillus culture liquid were mixed in a mass ratio of 1:1.2 to obtain a culture liquid containing 10 4 CFU / mL of bacterial solution; Cut the pork into small pieces, mix with starch, salt, sugar, monosodium glutamate, ginger powder, pepper powder, star anise powder, cumin powder and cinnamon powder in a mass ratio of 100:3:1.5:0.4:0.1:0.05:0.08:0.04:0.09:0.04, and marinate at room temperature for 40 minutes to obtain marinated meat; Lipu taro was peeled, washed, and cut into 1 cm×1 cm×1 cm cubes, placed in a cooking liquid twice its mass for 8 min, cooled to room temperature, sprayed with 1.2% of the mass of the Lipu taro, fermented at 35 ℃ for 3 h, then mixed evenly with the pickled meat in a mass ratio of 1:2, stuffed, dried, steamed, cooled, and then quickly frozen at -60 ℃ for 80 min to obtain the Lipu taro grilled sausage.

[0029] Control group Commercially available grilled sausages (the ingredient list contains carrageenan and modified starch).

[0030] Comparative Example 1 Dice the Lipu taro, cook it, and then mix it evenly with the pickled meat. The subsequent process is the same as in Example 1.

[0031] Comparative Example 2 The difference from Example 1 is that the cooking liquid is replaced by boiling water.

[0032] Comparative Example 3 The difference from Example 1 is that the boiling time of the decoction is 10 min.

[0033] Comparative Example 4 The difference from Example 1 is that the boiling time of the cooking liquid is 30 min.

[0034] Comparative Example 5 The difference from Example 1 is that the cooking time of the Lipu taro is 3 min.

[0035] Comparative Example 6 The difference from Example 1 is that the cooking time of the Lipu taro is 10 min.

[0036] Comparative Example 7 The difference from Example 1 is that the fermentation process is omitted.

[0037] Comparative Example 8 The difference from Example 1 is that the fermentation time is 1.5 h.

[0038] Comparative Example 9 The difference from Example 1 is that the fermentation time is 2.5 h.

[0039] Test Example 1 Sensory Evaluation The Lipu taro grilled sausages of the above embodiment, control group and comparative example were thawed and cooked, and 10 professionals with experience in food sensory evaluation were invited to conduct sensory evaluation on them, with a full score of 100 points. The evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0040] Table 1 Sensory evaluation criteria for Lipu taro grilled sausage .

[0041] Table 2 Sensory evaluation results of each group of Lipu taro sausage .

[0042] According to the sensory evaluation results in Table 2, the scores of various indicators of the Lipu taro grilled sausage prepared according to the process of the present invention are relatively high, and the scores of taste and tissue state are close to those of commercially available grilled sausages, and the eating experience is better.

[0043] Test Example 2 Texture Determination The grilled sausages of the embodiment, control group and comparative example were thawed and cut into 2 cm cylinders, and the chewiness and elasticity were measured using a texture analyzer. The measurement conditions were as follows: the probe used was P / 50, the speeds before, during and after the test were 2 mm / s, 1 mm / s and 1 mm / s respectively, the interval between two presses was 5 s, the compression ratio was 70%, the induction force was 5 g, the data acquisition rate was 200 times / s, and the measurement was repeated 3 times in parallel to take the average value. The measurement results are shown in Table 3.

[0044] Table 3 Texture determination results of each group of Lipu taro sausage .

[0045] According to the texture test results in Table 3, it can be seen that the chewiness and elasticity of the Lipu taro grilled sausage prepared by the process of the present invention are close to those of the grilled sausage prepared by adding edible gum and deformed starch to the control group, and the taste is better.

[0046] Test Example 3 The moisture retention rate and freeze-thaw loss rate of the grilled sausages of the embodiment, the control group and the comparative example were measured by the following method: Moisture retention rate: Take the homogenized grilled sausage mince (mass m), centrifuge it at 4℃ and 3500 r / min for 10 minutes, remove the supernatant and measure the sample mass m0, then calculate the moisture retention rate according to the following formula: ; Freeze-thaw loss rate: Take the quick-frozen product, weigh its mass as m1, and thaw it naturally at room temperature until there are no ice crystals. After absorbing the surface water with absorbent paper, weigh its mass as m2, and then calculate the freeze-thaw loss rate according to the following formula: ; The test results of moisture retention rate and freeze-thaw loss rate of each group of Lipu taro sausage are shown in Table 4.

[0047] Table 4 Determination results of moisture retention rate and freeze-thaw loss rate of each group of Lipu taro sausage .

[0048] According to the results in Table 4, compared with the control group samples, the Lipu taro grilled sausage prepared by the process of the present invention has a higher moisture retention rate and a lower freeze-thaw loss rate, indicating that it has better water retention performance.

[0049] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing Lipu taro grilled sausage, characterized in that: include: Cut the Lipu taro into cubes, boil it in boiling liquid, spray it with bacterial liquid for fermentation, mix it with pickled meat, make sausage, dry it, steam it, cool it, and freeze it quickly; The decoction is obtained by adding pig skin into boiling water and boiling; The mass ratio of the Lipu taro to the pickled meat is 1:1-2.

2. The preparation method according to claim 1, characterized in that The mass ratio of the pig skin to boiling water is 1:10-15, and the boiling time is 15-25 minutes.

3. The preparation method according to claim 1, characterized in that: The cooking time is 4-6 min.

4. The preparation method according to claim 1, characterized in that: The bacterial liquid is obtained by mixing plant lactobacillus liquid and fermented lactobacillus liquid in a mass ratio of 1:1-1.2, and the bacterial content is 10 3 -10 4 CFU / mL.

5. The preparation method according to claim 1 or 3, characterized in that: The dosage of the bacterial solution is 0.8%-1.2% of the mass of the taro.

6. The preparation method according to claim 1, characterized in that: The fermentation temperature is 30-35°C and the fermentation time is 2-3h.

7. The preparation method according to claim 1, characterized in that: The quick freezing temperature is -50~-60°C and the time is 60-80 min.

8. The Lipu taro grilled sausage prepared by the preparation method of the Lipu taro grilled sausage according to any one of claims 1 to 7.

9. The Lipu taro grilled sausage according to claim 8, characterized in that: The storage temperature of the Lipu taro grilled sausage is -16~-20°C.