High-digestibility high-protein emulsified sausage and preparation method thereof

Abstract

The invention provides a high-digestibility high-protein emulsified sausage and a preparation method thereof, and belongs to the field of emulsified sausages. The preparation method of the high-digestibility and high-protein emulsified sausage comprises the following steps: material preparation, nitrogen charging and chopping, sausage filling, cooking and post-treatment. According to the high-digestibility and high-protein emulsified sausage and the preparation method thereof, different types of raw material meat are combined, so that the nutrition absorption, texture and taste of the emulsified sausage are improved, the nutritional ingredients of the emulsified sausage can be quickly digested and absorbed by sports people, and the ability of the emulsified sausage to remove free radicals in the body is improved; and the texture stability and storage resistance of the emulsified sausages prepared from various types of raw material meat are further improved.

Description

Technical Field

[0001] The invention relates to the field of emulsified sausages, in particular to a high-digestibility and high-protein emulsified sausage and a preparation method thereof. Background Art

[0002] At present, athletes can take in proteins that can be digested quickly to maximize the rate of muscle synthesis after training and rest. From the perspective of the various additional properties provided by different high-quality protein sources, eating a combination of different high-quality protein sources can not only obtain high-quality protein, but also comprehensively utilize the additional nutrients from different sources to achieve a more balanced and healthier nutritional intake effect, which is significantly beneficial to human health and exercise recovery.

[0003] As an important source of high biological value protein, beef can provide all the essential amino acids for normal growth, development and health maintenance of the human body. Chicken is cheap, high in protein, low in fat, and has a high protein digestibility, making it easily absorbed and utilized by the human body. Compared with other livestock and poultry meats, pork, as the most widely consumed meat in the world, contains more amino acids such as inosinic acid and guanylic acid, and has a tender taste and balanced nutrition. Duck meat is an excellent source of iron, and duck meat has a high protein content and is rich in B vitamins. Therefore, the emulsified sausage prepared by mixing various types of raw meat can better meet the nutritional needs and digestive characteristics of athletes.

[0004] Emulsified sausage has the advantages of high nutritional value, easy digestion and absorption, and convenient carrying. It is widely consumed in households and food service industries around the world. Emulsified sausage can retain the tissue structure and natural ingredients of raw meat to the greatest extent. However, the existing technology has little research on the nutritional characteristics of emulsified sausages prepared by processing different types of raw meat. The combination of different types of raw meat in emulsified sausages has a high degree of uncertainty in the impact on the nutritional absorption, texture and taste of emulsified sausages, resulting in poor quality stability of emulsified sausages made from multiple types of raw meat. Furthermore, in view of the problems of protein digestion and absorption of specific target groups (athletic groups) (such as low digestion and absorption rate of protein in emulsified intestines), as well as the problem of insufficient ability to scavenge free radicals in the body, a functional emulsified sausage that can be quickly digested and absorbed by athletic groups and improves their ability to scavenge free radicals in the body is provided, which has important technical significance and research value.

[0005] At the same time, emulsified sausages made from a variety of raw meats will have oil and water separation during long-term high-temperature storage or freeze-thaw storage. The texture stability and storage resistance of emulsified sausages made from a variety of raw meats need to be further improved. Summary of the invention

[0006] In order to solve the technical problems existing in the prior art, the present invention provides a high-digestibility and high-protein emulsified sausage and a preparation method thereof. By combining different types of raw meat, the nutritional absorption, texture and taste of the emulsified sausage are improved, and its nutritional components can be quickly digested and absorbed by athletes, and its ability to remove free radicals in the body is improved; and the texture stability and storage resistance of the emulsified sausage made from multiple types of raw meat are further improved.

[0007] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: A method for preparing high-digestibility high-protein emulsified sausage, comprising the following steps: material preparation, nitrogen filling, chopping and mixing, sausage enema, cooking, and post-processing; The material preparation comprises the following steps: thawing the raw meat and preparing modified konjac flour; The raw meat is thawed, and the raw meat is thawed and trimmed to obtain thawed raw meat; The raw meat consists of poultry meat and livestock meat; The modified konjac flour is prepared by the following steps: pretreatment, contact modification; The pretreatment comprises deacetylation of konjac flour with sodium hydroxide to obtain a pretreated product; The contact modification comprises the following steps: putting the pretreated material into deionized water, dispersing the pretreated material uniformly, heating the pretreated material to 45-50° C., adding L-aspartic acid in a heat-insulated manner, and adjusting the pH value to 6-6.5 using a citric acid-disodium hydrogen phosphate buffer solution; then adding transglutaminase, incubating the pretreated material for reaction, and then killing the enzyme to obtain a contact modification solution; adding anhydrous ethanol to the contact modification solution, allowing the pretreated material to stand for precipitation, and then separating the pretreated material to obtain a solid; and washing and drying the pretreated material to obtain a modified konjac flour. The nitrogen-filled chopping and mixing comprises: performing nitrogen-filled chopping and mixing on thawed raw meat, ice water, soy protein isolate emulsion, soy protein isolate powder, distarch phosphate, edible salt, composite moisture retaining agent, transglutaminase, sodium glutamate, water-soluble white pepper powder, modified konjac flour, nisin, sodium lactate, and meat flavor to obtain the chopping and mixing filling; The chopped and mixed stuffing is subjected to sausage-making, cooking and post-processing to prepare a high-digestibility and high-protein emulsified sausage.

[0008] Preferably, in the thawing of the raw meat, the weight ratio of poultry meat to livestock meat is 1-3:1-3.

[0009] Preferably, the poultry meat is chicken or duck meat, and the livestock meat is beef or pork; more preferably, the poultry meat is chicken breast or duck breast, and the livestock meat is beef tenderloin or pork tenderloin.

[0010] In the nitrogen-filled chopping and mixing, the weight portions of the raw materials are as follows: 135-140 parts of thawed raw meat, 20-24 parts of ice water, 42-46 parts of soy protein isolate emulsion, 3.4-3.8 parts of soy protein isolate powder, 2-2.5 parts of distarch phosphate, 1.1-1.2 parts of edible salt, 0.43-0.45 parts of composite water retaining agent, 0.44-0.46 parts of transglutaminase, 0.7-0.75 parts of sodium glutamate, 0.1-0.3 parts of water-soluble white pepper powder, 0.6-0.7 parts of modified konjac flour, 0.08-0.09 parts of nisin, 2.16-2.18 parts of sodium lactate, and 0.22-0.25 parts of meat flavor essence; The composite moisture retaining agent consists of sodium tripolyphosphate and sodium hexametaphosphate, and the weight ratio of sodium tripolyphosphate to sodium hexametaphosphate is 1-1.5:1.

[0011] Furthermore, the material preparation also includes: preparing a soy protein isolate emulsion; The preparation of the soy protein isolate emulsion comprises adding ice water into a chopper, then adding soy protein isolate powder, chopping at 3200-3600 rpm, and then standing at 15-20° C. for not less than 3 hours to obtain the soy protein isolate emulsion; The weight ratio of the isolated soy protein powder to ice water is 1:3.5-3.7.

[0012] Further, the pretreatment comprises adding konjac flour into an ethanol solution, dispersing the konjac flour uniformly, heating the solution to 30-35° C., adding sodium hydroxide in a heat preservation manner, reacting the solution for 1-2 hours, adjusting the pH to neutral, adding anhydrous ethanol, and allowing the solution to stand for precipitation; separating and obtaining a solid, washing and drying the solid to obtain a pretreated product; The weight ratio of the konjac flour to the sodium hydroxide is 6-6.5:1.

[0013] Preferably, in the contact modification, the weight ratio of the pretreated material to deionized water is 1:18-20; The heat preservation reaction time is 4-5h; The amount of L-aspartic acid added is 6-6.5% of the mass of konjac flour; The added amount of transglutaminase is 0.4-0.5% of the mass of konjac flour.

[0014] Furthermore, the nitrogen-filled chopping and mixing comprises sequentially putting soy protein isolate emulsified material, thawed raw meat, compound moisture retaining agent, edible salt, transglutaminase, soy protein isolate powder, ice water and modified konjac flour into a chopping and mixing machine for chopping and mixing, and then continuously adding the remaining raw materials, and chopping and mixing at 1800-2200rpm, and then chopping and mixing at 3200-3600rpm for 50-70s in a nitrogen atmosphere environment, and then taking out the filling to obtain the chopped and mixed filling.

[0015] Furthermore, the sausage is filled by chopping and mixing the fillings, and the filling weight error of a single sausage is controlled within ±2g to obtain a filled sausage; The cooked and stuffed sausage is sequentially subjected to a first stage of steaming, a second stage of drying, a third stage of steaming, and a fourth stage of drying to obtain a cooked sausage.

[0016] Preferably, in the cooking process, the first stage is a cooking temperature of 40-60°C for 20-25 minutes; the second stage is a drying temperature of 60-70°C for 8-15 minutes; the third stage is a cooking temperature of 75-85°C for 8-12 minutes; the fourth stage is a drying temperature of 65-75°C for 10-15 minutes.

[0017] Furthermore, in the post-processing, the cooked sausage is cooled and cut to separate the sausage, so as to obtain a single sausage; the single sausage is vacuum packed, sterilized, cleaned, dried, and passed the metal detection to obtain a high-digestibility and high-protein emulsified sausage.

[0018] A high-digestibility and high-protein emulsified sausage is prepared by the above-mentioned preparation method.

[0019] Compared with the prior art, the present invention has the following beneficial effects: (1) The method for preparing a high-digestibility high-protein emulsified sausage of the present invention comprises the following steps: using a raw material combination of poultry meat and livestock meat, and simultaneously combining raw materials such as soy protein isolate emulsion, soy protein isolate powder, compound moisture retainer, transglutaminase, sodium glutamate, water-soluble white pepper powder, modified konjac flour, etc., and nitrogen-filling and chopping the mixture to fully replace the residual oxygen in the chopped materials, inhibit the subsequent oxidation reaction and microbial growth in the emulsified sausage, effectively maintain the flavor of the emulsified sausage, avoid the loss of nutrients, and extend the shelf life; then, through enema, cooking, and post-treatment, a high-digestibility high-protein emulsified sausage is obtained; through the combination of the above raw material components and process means, the nutritional absorption, texture and taste of the emulsified sausage are effectively improved, and its nutrients can be quickly digested and absorbed by athletes, and the ability of athletes to remove free radicals in the body is improved; and the texture stability and storage resistance of the emulsified sausage made of multiple types of raw meat are further improved.

[0020] (2) According to tests, the high-digestibility, high-protein emulsified sausage prepared by combining poultry meat and livestock meat of the present invention has good shape, color, taste and flavor, stable texture and good quality stability; and its protein content is relatively high, and it can be quickly digested and absorbed by the gastrointestinal system; according to tests, after the emulsified sausage is heated in hot water at 85°C for 30 minutes, the mass loss rate is 0.74-1.17%, and the emulsified sausage has good water and oil retention properties.

[0021] (3) After testing, the high digestibility and high protein emulsified sausage of the present invention was centrifuged at 10000×g for 10 minutes, and the water separation rate was 5.06-5.54%. The emulsified sausage had good texture stability and high emulsification stability, which was conducive to long-term storage.

[0022] (4) After testing, the precipitation rate of the high-digestibility and high-protein emulsified sausage of the present invention after static storage for 21 days in an environment of 50°C was 6.27-6.91%; the precipitation rate of the emulsified sausage after 8 consecutive freeze-thaw cycles at -18°C to 5°C was 5.68-6.09%; it can effectively reduce the oil and water precipitation phenomenon of the emulsified sausage during long-term high-temperature storage or freeze-thaw storage, and effectively improve the texture stability and storage resistance of the emulsified sausage made from various types of raw meat.

[0023] (5) The method for preparing the high-digestibility high-protein emulsified sausage of the present invention has a simple process and is easy to control, which is conducive to large-scale industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a summary of the sensory evaluation scores of each emulsified sausage in Test Example 1.

[0025] Figure 2 This is a graph showing the protein measurement results of each emulsified sausage in Test Example 3.

[0026] Figure 3 This is a graph showing the protein digestibility results of each emulsified intestine in Test Example 4 after being treated with artificial gastric juice and artificial intestinal juice. DETAILED DESCRIPTION

[0027] In order to have a clearer understanding of the technical features, purposes and effects of the present invention, the specific embodiments of the present invention are now described. It should be noted that the following detailed descriptions are exemplary and are intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used in the present invention have the same meanings as those commonly understood by those of ordinary skill in the art to which the present invention belongs.

[0028] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit exemplary embodiments according to the present invention. As used herein, "first", "second", etc. are used to distinguish similar objects, and are not used to describe a specific order or sequence. In addition, it should be understood that when the terms "comprising" and / or "including" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0029] The embodiment of the present invention provides a method for preparing a high-digestibility and high-protein emulsified sausage, which comprises the following steps: material preparation, nitrogen filling and chopping, sausage filling, cooking, and post-processing.

[0030] The material preparation comprises the following steps: thawing raw meat, preparing soy protein isolate emulsion, and preparing modified konjac flour.

[0031] The raw meat is thawed by thawing each raw meat to a central temperature within a range of -2°C to 2°C and requiring it to have an inherent smell of fresh meat; then the raw meat is trimmed to remove impurities, especially blood clots, broken bones, hair, etc. in the raw meat, and it is required that after trimming, there is no peculiar smell, no sebum, no hair, no bones, no mud and other impurities, to obtain the thawed raw meat for standby use.

[0032] In the thawing of the raw meat, the raw meat is composed of poultry meat and livestock meat, and the weight ratio of poultry meat to livestock meat is 1-3:1-3; the poultry meat is chicken breast or duck breast, and the livestock meat is beef tenderloin or pork tenderloin. The chicken breast and duck breast of the poultry meat are all whole breast meat, and are relatively soft when folded in half by hand after thawing.

[0033] The method for preparing the isolated soy protein emulsion is to add ice water into the chopper, then continue to add isolated soy protein powder, and chop at 3200-3600 rpm until the surface of the material turns yellow, becomes elastic and has no protein powder particles, then stop chopping, and let stand at 15-20° C. for not less than 3 hours to obtain the isolated soy protein emulsion for standby use.

[0034] In the preparation of the soy protein isolate emulsion, the weight ratio of the soy protein isolate powder to ice water is 1:3.5-3.7.

[0035] The modified konjac flour is prepared by the following steps: pretreatment and contact modification.

[0036] The pretreatment comprises the following steps: putting konjac flour into an ethanol solution (volume concentration of 45-50%) with a weight of 13-15 times, stirring at 150-200 rpm for 50-60 minutes, heating to 30-35° C., adding sodium hydroxide while keeping the temperature and stirring, reacting for 1-2 hours with keeping the temperature and stirring, adjusting the pH to neutral with dilute hydrochloric acid, and then adding anhydrous ethanol to stand and precipitate; centrifuging to obtain a solid, washing the solid with anhydrous ethanol, drying at 65-70° C. to a constant weight, and grinding evenly to obtain a deacetylated pretreatment product.

[0037] In the pretreatment, the weight ratio of konjac flour to sodium hydroxide is 6-6.5:1.

[0038] The contact modification comprises the following steps: putting the pretreated material into 18-20 times the weight of deionized water, stirring at 150-200 rpm for 50-60 minutes, heating to 45-50° C., keeping the temperature and stirring, adding L-aspartic acid, continuing stirring for 15-30 minutes, adjusting the pH value to 6-6.5 using a citric acid-disodium hydrogen phosphate buffer; then adding transglutaminase, keeping the temperature and stirring at 45-50° C. for 4-5 hours, heating to inactivate the enzyme, and cooling to room temperature to obtain a contact modification liquid; adding 2-3 times the volume of anhydrous ethanol to the contact modification liquid, standing to precipitate, and centrifuging to obtain a solid; washing the solid with anhydrous ethanol, freeze-drying, and obtaining a modified konjac flour for standby use.

[0039] In the contact modification, the amount of L-aspartic acid added is 6-6.5% of the mass of konjac flour; The amount of transglutaminase added is 0.4-0.5% of the mass of konjac flour; the transglutaminase used in this embodiment is food grade, purchased through conventional commercial channels, and has an enzyme activity of 50,000-100,000 U / g.

[0040] The nitrogen-filled chopping and mixing is to put the soy protein isolate emulsion into the chopping and mixing machine, chop and mix at 1800-2200rpm for 3-5min, then add the thawed raw meat, chop and mix at 1800-2200rpm for 10-20s, then add the compound water retaining agent, chop and mix at 1800-2200rpm for 30-40s, then continue to add edible salt and transglutaminase, chop and mix at 3200-3600rpm for 70-90s, then continue to add the soy protein isolate powder, and then chop and mix at 3200-3600rpm for 15-20s. After chopping for 50-70s, continue to add ice water. After chopping evenly, continue to add modified konjac flour, chop at 3200-3600rpm for 50-70s, add the remaining materials (phosphate distarch, sodium glutamate, water-soluble white pepper powder, nisin, sodium lactate, meat flavor), chop at 1800-2200rpm for 30-40s, use nitrogen to completely replace the air in the chopper, chop at 3200-3600rpm for 50-70s, then take out the filling to make the chopped filling.

[0041] In the nitrogen-filled chopping and mixing, the weight proportions of the raw materials are as follows: 135-140 parts of thawed raw meat, 20-24 parts of ice water, 42-46 parts of isolated soy protein emulsion, 3.4-3.8 parts of isolated soy protein powder, 2-2.5 parts of distarch phosphate, 1.1-1.2 parts of edible salt, 0.43-0.45 parts of compound water retaining agent, 0.44-0.46 parts of transglutaminase, 0.7-0.75 parts of sodium glutamate, 0.1-0.3 parts of water-soluble white pepper powder, 0.6-0.7 parts of modified konjac flour, 0.08-0.09 parts of nisin, 2.16-2.18 parts of sodium lactate, and 0.22-0.25 parts of meat flavor.

[0042] The compound moisture retaining agent consists of sodium tripolyphosphate and sodium hexametaphosphate, and the weight ratio of sodium tripolyphosphate to sodium hexametaphosphate is 1-1.5:1.

[0043] The sausage is prepared by using chopped and mixed stuffing as sausage raw materials and adopting a vacuum sausage stuffer for filling. The filling weight of a single sausage is controlled to be 23-27g and the filling weight error is controlled to be within ±2g to obtain a filled sausage.

[0044] The cooking process includes placing the filled sausage in a steamer, and sequentially performing a first stage of steaming, a second stage of drying, a third stage of steaming, and a fourth stage of drying to complete the cooking process and obtain the cooked sausage.

[0045] The temperature of the first stage of steaming is 40-60°C and the time is 20-25 minutes.

[0046] The second stage of drying is carried out at a temperature of 60-70°C and for a time of 8-15 minutes.

[0047] The third stage of steaming is at a temperature of 75-85°C and a time of 8-12 minutes.

[0048] The temperature of the fourth stage drying is 65-75°C and the time is 10-15 minutes.

[0049] During the cooking process, through the first to fourth cooking stages, the center temperature of the stuffed sausage is controlled to be above 70° C. and maintained at this temperature for at least 1 minute.

[0050] The post-treatment comprises placing the cooked sausage in a cooling room for cooling, and controlling the central temperature thereof to be lowered to below 20°C within 30 minutes; and using an automatic sausage cutting machine or manual sausage cutting to separate the sausages during the cooling process to obtain single-grain sausages; and then vacuum-packing the single-grain sausages, controlling the sealing temperature of the vacuum packaging to be 140-150°C, the molding temperature to be 110-120°C, the vacuum time to be 4-5s, the sealing time to be 3-4s, and the molding time to be 3-4s; after the vacuum packaging is completed, sterilization treatment is performed, controlling the sterilization heating time to be less than 10min, the sterilization temperature to be 110-120°C, the sterilization pressure to be 1.6-1.8bar, and the sterilization time to be 20-30min; after the sterilization treatment is completed, the product is washed, dried by an air drying device, and then qualified by metal detection to obtain a high-digestibility and high-protein emulsified sausage.

[0051] During the vacuum packaging process of the post-treatment, the ambient temperature of the vacuum packaging is controlled below 10° C., and tools and hands are disinfected every 30 minutes during the packaging process.

[0052] The embodiment of the present invention also provides a high-digestibility and high-protein emulsified sausage prepared by the above method.

[0053] The present invention is further described below in conjunction with some specific embodiments.

[0054] Example 1 This embodiment provides a method for preparing a high-digestibility and high-protein emulsified sausage, specifically: 1. Prepare the ingredients 1) Thawing of raw meat The raw meats are thawed to a central temperature within the range of -2°C to 2°C and are required to have the inherent smell of fresh meat; the raw meats are then trimmed to remove impurities, especially blood clots, broken bones, hair, etc., and are required to be free of odor, sebum, hair, bones, mud, and other impurities after trimming to obtain the thawed raw meats for later use.

[0055] The raw meat is composed of poultry meat and livestock meat, and the weight ratio of poultry meat to livestock meat is 1:3; the poultry meat is chicken breast meat, and the livestock meat is beef tenderloin. The chicken breast meat in the poultry meat is a whole piece of breast meat, which is relatively soft when folded in half by hand after thawing.

[0056] 2) Preparation of soy protein isolate emulsion After adding ice water into the chopper, continue to add soy protein isolate powder and chop at 3200rpm until the surface of the material turns yellow, elastic and free of protein powder particles. Stop chopping and let it stand at 15°C for 3.5 hours to obtain soy protein isolate emulsion for standby use.

[0057] Among them, the weight ratio of soy protein isolate powder to ice water is 1:3.5.

[0058] 3) preparing modified konjac flour, the specific steps are: ①Pretreatment The konjac flour is added to an ethanol solution (volume concentration of 45%) with a weight of 13 times, stirred at 150 rpm for 50 minutes, and then the temperature is raised to 30°C. Sodium hydroxide is added while being kept warm and stirred. After the reaction is carried out for 1 hour, the pH value is adjusted to neutral with dilute hydrochloric acid, and then anhydrous ethanol is added to stand and precipitate. A solid is obtained by centrifugation, and the solid is washed with anhydrous ethanol, dried at 65°C to constant weight, and ground evenly to obtain a deacetylated pretreated product.

[0059] Wherein, the weight ratio of konjac flour to sodium hydroxide is 6:1.

[0060] ②Contact modification The pretreated material is put into 18 times the weight of deionized water, stirred at 150 rpm for 50 minutes, then heated to 45°C, kept warm and stirred, L-aspartic acid is added, and stirring is continued for 15 minutes, and the pH value is adjusted to 6 using a citric acid-disodium hydrogen phosphate buffer; then transglutaminase is added, kept warm and stirred for 4 hours at 45°C, the temperature is raised to inactivate the enzyme, and then cooled to room temperature to obtain a contact modification liquid; 2 times the volume of anhydrous ethanol is added to the contact modification liquid, after standing and settling, a solid is obtained by centrifugation; the solid is washed with anhydrous ethanol, and then freeze-dried to obtain a modified konjac flour for standby use.

[0061] Among them, the added amount of L-aspartic acid is 6% of the mass of konjac flour.

[0062] The amount of transglutaminase added is 0.4% of the mass of konjac flour; the transglutaminase used in this embodiment is food grade, purchased through conventional commercial channels, and has an enzyme activity of 50,000 U / g.

[0063] 2. Nitrogen filling and chopping Put the soy protein isolate emulsion into a chopper, chop at 1800 rpm for 3 minutes, then add the thawed raw meat, chop at 1800 rpm for 10 seconds, then add the compound moisture retainer, chop at 1800 rpm for 30 seconds, then continue to add edible salt and transglutaminase, chop at 3200 rpm for 70 seconds, then continue to add soy protein isolate powder, chop at 3200 rpm for 50 seconds, then continue to add ice water, after chopping evenly, continue to add modified konjac flour, chop at 3200 rpm for 50 seconds, then add the remaining materials (phosphate distarch, sodium glutamate, water-soluble white pepper powder, nisin, sodium lactate, meat flavor), chop at 1800 rpm for 30 seconds, then use nitrogen to completely replace the air in the chopper, chop at 3200 rpm for 50 seconds before taking out the filling to obtain the chopped filling.

[0064] Among them, the weight amount of each raw material is: 135 parts of thawed raw meat, 20 parts of ice water, 42 parts of soy protein isolate emulsion, 3.4 parts of soy protein isolate powder, 2 parts of distarch phosphate, 1.1 parts of edible salt, 0.43 parts of compound moisture retaining agent, 0.44 parts of transglutaminase, 0.7 parts of monosodium glutamate, 0.1 parts of water-soluble white pepper powder, 0.6 parts of modified konjac flour, 0.08 parts of nisin, 2.16 parts of sodium lactate, and 0.22 parts of meat flavor.

[0065] The compound moisture retaining agent consists of sodium tripolyphosphate and sodium hexametaphosphate, and the weight ratio of sodium tripolyphosphate to sodium hexametaphosphate is 1:1.

[0066] 3. Enema The chopped and mixed stuffing was used as the sausage stuffing material, and a vacuum sausage stuffing machine was used for filling. The filling weight of a single sausage was controlled to be 25g, and the filling weight error was controlled to be within ±2g, so as to obtain a filled sausage.

[0067] 4. Cooking The stuffed sausage is placed in a steaming machine, and is sequentially subjected to a first stage of steaming, a second stage of drying, a third stage of steaming, and a fourth stage of drying, and then cooked to obtain a cooked sausage.

[0068] The temperature of the first stage of cooking is 40°C and the time is 25 minutes.

[0069] The second stage drying temperature is 60°C and the time is 15 minutes.

[0070] The temperature of the third stage steaming is 75°C and the time is 12 minutes.

[0071] The temperature of the fourth stage drying is 65°C and the time is 15 minutes.

[0072] 5. Post-processing The cooked sausage is placed in a cooling room for cooling, and its central temperature is controlled to drop below 20°C within 30 minutes; and an automatic sausage cutter is used to separate it during the cooling process to obtain single-grain sausage; the single-grain sausage is then vacuum-packed, and the sealing temperature of the vacuum packaging is controlled to be 140°C, the molding temperature is 110°C, the vacuum time is 4s, the sealing time is 3s, and the molding time is 3s; after the vacuum packaging is completed, it is sterilized, and the sterilization heating time is controlled to be less than 10min, the sterilization temperature is 110°C, the sterilization pressure is 1.6bar, and the sterilization time is 20min; after the sterilization treatment is completed, the product is washed, dried with an air drying device, and then qualified by metal detection to obtain a high-digestibility and high-protein emulsified sausage.

[0073] Among them, during the vacuum packaging process, the ambient temperature of the vacuum packaging is controlled below 10°C, and tools and hands are disinfected every 30 minutes during the packaging process.

[0074] This embodiment also provides a high-digestibility and high-protein emulsified sausage prepared by the aforementioned method.

[0075] Example 2 This embodiment provides a method for preparing a high-digestibility and high-protein emulsified sausage, specifically: 1. Prepare the ingredients 1) Thawing of raw meat The raw meats are thawed to a central temperature within the range of -2°C to 2°C and are required to have the inherent smell of fresh meat; the raw meats are then trimmed to remove impurities, especially blood clots, broken bones, hair, etc., and are required to be free of odor, sebum, hair, bones, mud, and other impurities after trimming to obtain the thawed raw meats for later use.

[0076] The raw meat is composed of poultry meat and livestock meat, and the weight ratio of poultry meat to livestock meat is 1:1; the poultry meat is chicken breast meat, and the livestock meat is beef tenderloin. The chicken breast meat in the poultry meat is a whole piece of breast meat, which is relatively soft when folded in half by hand after thawing.

[0077] 2) Preparation of soy protein isolate emulsion After adding ice water into the chopper, continue to add soy protein isolate powder and chop at 3500rpm until the surface of the material turns yellow, elastic and free of protein powder particles. Stop chopping and let it stand at 18°C ​​for 3.5 hours to obtain soy protein isolate emulsion for standby use.

[0078] Among them, the weight ratio of soy protein isolate powder to ice water is 1:3.6.

[0079] 3) preparing modified konjac flour, the specific steps are: ①Pretreatment The konjac flour was added into an ethanol solution (volume concentration of 47%) with a weight of 14 times, and stirred at 180 rpm for 55 minutes. The temperature was raised to 32°C, and sodium hydroxide was added while being kept warm and stirred. After the reaction was kept warm and stirred for 1.5 hours, the pH was adjusted to neutral with dilute hydrochloric acid, and then anhydrous ethanol was added and allowed to stand for precipitation. A solid was obtained by centrifugation, and the solid was washed with anhydrous ethanol, dried at 68°C to constant weight, and ground evenly to obtain a deacetylated pretreated product.

[0080] Wherein, the weight ratio of konjac flour to sodium hydroxide is 6.2:1.

[0081] ②Contact modification The pretreated material is put into 19 times the weight of deionized water, stirred at 180 rpm for 55 minutes, then heated to 48°C, kept warm and stirred, L-aspartic acid is added, and stirring is continued for 20 minutes, and the pH value is adjusted to 6.2 using a citric acid-disodium hydrogen phosphate buffer; then transglutaminase is added, kept warm and stirred for 4.5 hours at 48°C, the temperature is raised to inactivate the enzyme, and then cooled to room temperature to obtain a contact modification liquid; 2.5 times the volume of anhydrous ethanol is added to the contact modification liquid, and after standing and settling, a solid is obtained by centrifugation; the solid is washed with anhydrous ethanol, and then freeze-dried to obtain a modified konjac flour for standby use.

[0082] Among them, the added amount of L-aspartic acid is 6.3% of the mass of konjac flour.

[0083] The amount of transglutaminase added is 0.45% of the mass of konjac flour; the transglutaminase used in this embodiment is food grade, purchased through conventional commercial channels, and has an enzyme activity of 50,000 U / g.

[0084] 2. Nitrogen filling and chopping Put the soy protein isolate emulsion into a chopper, chop at 2000rpm for 4 minutes, then add the thawed raw meat, chop at 2000rpm for 15s, then add the compound moisture retainer, chop at 2000rpm for 35s, then continue to add edible salt and transglutaminase, chop at 3500rpm for 80s, then continue to add soy protein isolate powder, chop at 3500rpm for 60s, then continue to add ice water, after chopping evenly, continue to add modified konjac flour, chop at 3500rpm for 60s, then add the remaining materials (phosphate distarch, sodium glutamate, water-soluble white pepper powder, nisin, sodium lactate, meat flavor), chop at 2000rpm for 35s, then use nitrogen to completely replace the air in the chopper, chop at 3500rpm for 60s before taking out the filling to obtain the chopped filling.

[0085] Among them, the weight amount of each raw material is: 137 parts of thawed raw meat, 22 parts of ice water, 44 parts of soy protein isolate emulsion, 3.5 parts of soy protein isolate powder, 2.2 parts of distarch phosphate, 1.15 parts of edible salt, 0.44 parts of compound moisture retaining agent, 0.45 parts of transglutaminase, 0.72 parts of monosodium glutamate, 0.2 parts of water-soluble white pepper powder, 0.65 parts of modified konjac flour, 0.085 parts of nisin, 2.17 parts of sodium lactate, and 0.23 parts of meat flavor.

[0086] The compound moisture retaining agent consists of sodium tripolyphosphate and sodium hexametaphosphate, and the weight ratio of sodium tripolyphosphate to sodium hexametaphosphate is 1.2:1.

[0087] 3. Enema The chopped and mixed stuffing was used as the sausage stuffing material, and a vacuum sausage stuffing machine was used for filling. The filling weight of a single sausage was controlled to be 25g, and the filling weight error was controlled to be within ±2g, so as to obtain a filled sausage.

[0088] 4. Cooking The stuffed sausage is placed in a steaming machine, and is sequentially subjected to a first stage of steaming, a second stage of drying, a third stage of steaming, and a fourth stage of drying, and then cooked to obtain a cooked sausage.

[0089] The temperature of the first stage of cooking is 50°C and the time is 22 minutes.

[0090] The second stage drying temperature was 65°C and the time was 12 min.

[0091] The third stage of cooking is at a temperature of 80°C and a cooking time of 10 minutes.

[0092] The temperature of the fourth stage drying is 70°C and the time is 13 minutes.

[0093] 5. Post-processing The cooked sausage is placed in a cooling room to cool, and its central temperature is controlled to drop below 20°C within 30 minutes; and an automatic sausage cutter is used to separate it during the cooling process to obtain single-grain sausage; the single-grain sausage is then vacuum-packed, and the sealing temperature of the vacuum packaging is controlled to be 145°C, the molding temperature is 115°C, the vacuum time is 5s, the sealing time is 4s, and the molding time is 4s; after the vacuum packaging is completed, it is sterilized, and the sterilization heating time is controlled to be less than 10min, the sterilization temperature is 115°C, the sterilization pressure is 1.7bar, and the sterilization time is 25min; after the sterilization treatment is completed, the product is washed, dried with an air drying device, and then qualified by metal detection to obtain a high-digestibility and high-protein emulsified sausage.

[0094] Among them, during the vacuum packaging process, the ambient temperature of the vacuum packaging is controlled below 10°C, and tools and hands are disinfected every 30 minutes during the packaging process.

[0095] This embodiment also provides a high-digestibility and high-protein emulsified sausage prepared by the aforementioned method.

[0096] Example 3 This embodiment provides a method for preparing a high-digestibility and high-protein emulsified sausage, specifically: 1. Prepare the ingredients 1) Thawing of raw meat The raw meats are thawed to a central temperature within the range of -2°C to 2°C and are required to have the inherent smell of fresh meat; the raw meats are then trimmed to remove impurities, especially blood clots, broken bones, hair, etc., and are required to be free of odor, sebum, hair, bones, mud, and other impurities after trimming to obtain the thawed raw meats for later use.

[0097] The raw meat is composed of poultry meat and livestock meat, and the weight ratio of poultry meat to livestock meat is 3:1; the poultry meat is chicken breast meat, and the livestock meat is beef tenderloin. The chicken breast meat in the poultry meat is a whole piece of breast meat, which is relatively soft when folded in half by hand after thawing.

[0098] 2) Preparation of soy protein isolate emulsion After adding ice water into the chopper, continue to add soy protein isolate powder and chop at 3600 rpm until the surface of the material turns yellow, elastic and free of protein powder particles. Stop chopping and let it stand at 20°C for 3 hours to obtain soy protein isolate emulsion for standby use.

[0099] Among them, the weight ratio of soy protein isolate powder to ice water is 1:3.7.

[0100] 3) preparing modified konjac flour, the specific steps are: ①Pretreatment The konjac flour is added to an ethanol solution (volume concentration of 50%) with a weight of 15 times, stirred at 200 rpm for 60 minutes, and then the temperature is raised to 35°C. Sodium hydroxide is added while being kept warm and stirred. After the reaction is carried out for 2 hours with keeping warm and stirring, the pH value is adjusted to neutral with dilute hydrochloric acid, and then anhydrous ethanol is added to stand and precipitate. A solid is obtained by centrifugation, and the solid is washed with anhydrous ethanol, dried at 70°C to constant weight, and ground evenly to obtain a deacetylated pretreated product.

[0101] Wherein, the weight ratio of konjac flour to sodium hydroxide is 6.5:1.

[0102] ②Contact modification The pretreated material is put into 20 times the weight of deionized water, stirred at 200 rpm for 60 minutes, then heated to 50°C, kept warm and stirred, L-aspartic acid is added, and stirring is continued for 30 minutes, and the pH value is adjusted to 6.5 using a citric acid-disodium hydrogen phosphate buffer; then transglutaminase is added, kept warm and stirred for 5 hours at 50°C, the temperature is raised to inactivate the enzyme, and then cooled to room temperature to obtain a contact modification liquid; 3 times the volume of anhydrous ethanol is added to the contact modification liquid, and after standing and settling, a solid is obtained by centrifugation; the solid is washed with anhydrous ethanol, and then freeze-dried to obtain a modified konjac flour for standby use.

[0103] Among them, the added amount of L-aspartic acid is 6.5% of the mass of konjac flour.

[0104] The amount of transglutaminase added is 0.5% of the mass of konjac flour; the transglutaminase used in this embodiment is food grade, purchased through conventional commercial channels, and has an enzyme activity of 50,000 U / g.

[0105] 2. Nitrogen filling and chopping Put the soy protein isolate emulsion into a chopper, chop at 2200 rpm for 5 minutes, then add the thawed raw meat, chop at 2200 rpm for 20 seconds, then add the compound moisture retainer, chop at 2200 rpm for 40 seconds, then continue to add edible salt and transglutaminase, chop at 3600 rpm for 90 seconds, then continue to add soy protein isolate powder, chop at 3600 rpm for 70 seconds, then continue to add ice water, after chopping evenly, continue to add modified konjac flour, chop at 3600 rpm for 70 seconds, then add the remaining materials (phosphate distarch, sodium glutamate, water-soluble white pepper powder, nisin, sodium lactate, meat flavor), chop at 2200 rpm for 40 seconds, then use nitrogen to completely replace the air in the chopper, chop at 3600 rpm for 70 seconds before taking out the filling to obtain the chopped filling.

[0106] Among them, the weight amount of each raw material is: 140 parts of thawed raw meat, 24 parts of ice water, 46 parts of soy protein isolate emulsion, 3.8 parts of soy protein isolate powder, 2.5 parts of distarch phosphate, 1.2 parts of edible salt, 0.45 parts of compound moisture retaining agent, 0.46 parts of transglutaminase, 0.75 parts of monosodium glutamate, 0.3 parts of water-soluble white pepper powder, 0.7 parts of modified konjac flour, 0.09 parts of nisin, 2.18 parts of sodium lactate, and 0.25 parts of meat flavor.

[0107] The compound moisture retaining agent consists of sodium tripolyphosphate and sodium hexametaphosphate, and the weight ratio of sodium tripolyphosphate to sodium hexametaphosphate is 1.5:1.

[0108] 3. Enema The chopped and mixed stuffing was used as the sausage stuffing material, and a vacuum sausage stuffing machine was used for filling. The filling weight of a single sausage was controlled to be 25g, and the filling weight error was controlled to be within ±2g, so as to obtain a filled sausage.

[0109] 4. Cooking The stuffed sausage is placed in a steaming machine, and is sequentially subjected to a first stage of steaming, a second stage of drying, a third stage of steaming, and a fourth stage of drying, and then cooked to obtain a cooked sausage.

[0110] The temperature of the first stage of cooking is 60°C and the time is 20 minutes.

[0111] The second stage drying temperature was 70°C and the time was 8 min.

[0112] The temperature of the third stage steaming is 85°C and the time is 8 minutes.

[0113] The temperature of the fourth stage drying is 75°C and the time is 10 minutes.

[0114] 5. Post-processing The cooked sausage is placed in a cooling room for cooling, and its central temperature is controlled to drop below 20°C within 30 minutes; and an automatic sausage cutter is used for separation during the cooling process to obtain single-grain sausage; the single-grain sausage is then vacuum-packed, and the sealing temperature of the vacuum packaging is controlled to be 150°C, the molding temperature is 120°C, the vacuum time is 5s, the sealing time is 4s, and the molding time is 4s; after the vacuum packaging is completed, sterilization treatment is carried out, and the sterilization heating time is controlled to be less than 10min, the sterilization temperature is 120°C, the sterilization pressure is 1.8bar, and the sterilization time is 30min; after the sterilization treatment is completed, the product is washed, dried with an air drying device, and then qualified by metal detection to obtain a high-digestibility and high-protein emulsified sausage.

[0115] Among them, during the vacuum packaging process, the ambient temperature of the vacuum packaging is controlled below 10°C, and tools and hands are disinfected every 30 minutes during the packaging process.

[0116] This embodiment also provides a high-digestibility and high-protein emulsified sausage prepared by the aforementioned method.

[0117] Example 4 This embodiment adopts the technical solution of embodiment 2, and the difference is that the poultry meat used in the raw meat thawing is duck breast meat, and the livestock meat is beef tenderloin; the weight ratio of poultry meat to livestock meat is 1:3. At the same time, the thawed raw meat of corresponding types and content ratios is used in the nitrogen filling and chopping step.

[0118] Example 5 This embodiment adopts the technical solution of embodiment 2, and the difference is that the poultry meat used in the raw meat thawing is duck breast meat, and the livestock meat is beef tenderloin; the weight ratio of poultry meat to livestock meat is 1:1. At the same time, the thawed raw meat of corresponding types and content ratios is used in the nitrogen filling and chopping step.

[0119] Example 6 This embodiment adopts the technical solution of embodiment 2, and the difference is that the poultry meat used in the raw meat thawing is duck breast meat, and the livestock meat is beef tenderloin; the weight ratio of poultry meat to livestock meat is 3:1. At the same time, the thawed raw meat of corresponding types and content ratios is used in the nitrogen filling and chopping step.

[0120] Example 7 This embodiment adopts the technical solution of embodiment 2, and the difference is that the poultry meat used in the raw meat thawing is chicken breast, and the livestock meat is pork tenderloin; the weight ratio of poultry meat to livestock meat is 1:3. At the same time, the thawed raw meat of corresponding types and content ratios is used in the nitrogen filling and chopping step.

[0121] Example 8 This embodiment adopts the technical solution of embodiment 2, and the difference is that the poultry meat used in the raw meat thawing is chicken breast, and the livestock meat is pork tenderloin; the weight ratio of poultry meat to livestock meat is 1:1. At the same time, the thawed raw meat of corresponding types and content ratios is used in the nitrogen filling and chopping step.

[0122] Example 9 This embodiment adopts the technical solution of embodiment 2, and the difference is that the poultry meat used in the raw meat thawing is chicken breast, and the livestock meat is pork tenderloin; the weight ratio of poultry meat to livestock meat is 3:1. At the same time, the thawed raw meat of corresponding types and content ratios is used in the nitrogen filling and chopping step.

[0123] Example 10 This embodiment adopts the technical solution of embodiment 2, and the difference is that the poultry meat used in the raw meat thawing is duck breast meat, and the livestock meat is pork tenderloin; the weight ratio of poultry meat to livestock meat is 1:3. At the same time, the thawed raw meat of corresponding types and content ratios is used in the nitrogen filling and chopping step.

[0124] Embodiment 11 This embodiment adopts the technical solution of embodiment 2, and the difference is that the poultry meat used in the raw meat thawing is duck breast meat, and the livestock meat is pork tenderloin; the weight ratio of poultry meat to livestock meat is 1:1. At the same time, the thawed raw meat of corresponding types and content ratios is used in the nitrogen filling and chopping step.

[0125] Example 12 This embodiment adopts the technical solution of embodiment 2, and the difference is that the poultry meat used in the raw meat thawing is duck breast meat, and the livestock meat is pork tenderloin; the weight ratio of poultry meat to livestock meat is 3:1. At the same time, the thawed raw meat of corresponding types and content ratios is used in the nitrogen filling and chopping step.

[0126] Comparative Example 1 This comparative example adopts the technical solution of Example 2, with the difference that only chicken breast is used in the raw meat thawing. Meanwhile, only the corresponding thawed raw meat (chicken breast) is used in the nitrogen filling and chopping step.

[0127] Comparative Example 2 This comparative example adopts the technical solution of Example 2, with the difference that only duck breast meat is used in the raw meat thawing. Meanwhile, only the corresponding thawed raw meat (duck breast meat) is used in the nitrogen filling and chopping step.

[0128] Comparative Example 3 This comparative example adopts the technical solution of Example 2, with the difference that only beef tenderloin is used in the raw meat thawing. Meanwhile, only the corresponding thawed raw meat (beef tenderloin) is used in the nitrogen filling and chopping step.

[0129] Comparative Example 4 This comparative example adopts the technical solution of Example 2, with the difference that only pork tenderloin is used in the raw meat thawing. Meanwhile, only the corresponding thawed raw meat (pork tenderloin) is used in the nitrogen filling and chopping step.

[0130] Test Example 1 Set comparative examples 1-4 to groups 1-4 and examples 1-12 to groups 5-16, and perform sensory evaluation and scoring on the emulsified sausages in groups 1-16. Specifically, 20 testers aged 25-40 were selected, and each tester used a blind test method to evaluate and score the shape, color, taste, and flavor of each emulsified sausage. The total score for each item was 20, and the total score was 80. After the scoring was completed, the scores of each person were added up, and the average score of all testers was taken. The specific sensory evaluation scoring results are as follows: Figure 1As shown, it can be seen that the sensory evaluation scores of the emulsified sausage prepared by Group 7 (Example 3) using chicken breast and beef tenderloin with a weight ratio of 3:1 as raw meat were higher than those of other groups, and its overall sensory experience performance was the best. The sensory evaluation score of the emulsified sausage prepared by Group 9 (Example 5) using duck breast and beef tenderloin with a weight ratio of 1:1 as raw meat was the lowest.

[0131] Test Example 2 Comparative Examples 1-4 were set as Groups 1-4, and Examples 1-12 were set as Groups 5-16, and the texture of the emulsified sausages in Groups 1-16 was measured. Specifically, the emulsified sausages were placed in a room temperature environment, and after the casings were removed, they were processed into cylinders with a height of 1.5 cm and a diameter of 2.4 cm; 10 sections were selected from each group for texture analysis and measurement using a texture analyzer. The main parameters of the texture analyzer: the probe was P / 50, the trigger type was automatic, and the speed before the test was 2 mm·s -1 , the test speed is 1.2mm・s -1 , after testing, the speed is 1.2mm・s -1 , compression ratio is 60%, time is 5s, and measurement environment temperature is 20℃. The test indicators of each group include: hardness, adhesiveness, elasticity, cohesion, chewiness, and recovery. The specific results are shown in the following table:

[0132] In the above table, different letters in the same column indicate significant differences in data (P<0.05), and the data are expressed as mean ± standard deviation (n=6). It can be seen from the above table that there is no significant difference in the elasticity of the emulsified sausages of each group; at the same time, the hardness, adhesion and chewiness of the emulsified sausages prepared by Group 6 (Example 2) using chicken breast and beef tenderloin with a weight ratio of 1:1 as raw meat are significantly lower than those of the emulsified sausages of the other groups; after analysis, factors such as differences in muscle fibers and connective tissues of different raw meats, differences in protein thermal stability, and differences in fat content and distribution have a significant impact on the texture of the emulsified sausages.

[0133] Comparative Examples 1-4 were set as Groups 1-4, and Examples 1-12 were set as Groups 5-16, and the emulsified sausages in Groups 1-16 were respectively subjected to protein determination. Specifically, the Kjeldahl nitrogen determination method in GB / T 5009.5-2016 "Determination of Protein in Food" was used for determination. The specific determination results are shown in FIG. Figure 2 As shown, Figure 2 A is chicken, B is duck, C is beef, D is pork, AC is a combination of chicken and beef, BC is a combination of duck and beef, AD is a combination of chicken and pork, and BD is a combination of duck and pork. Figure 2 In the bar graph, different letters above each bar indicate significant differences in the data (P<0.05). Figure 2It can be seen that the protein content in the emulsified sausage of each group was high (>19g / 100g), and the protein content of the emulsified sausage containing chicken was significantly higher than that of the emulsified sausage of other groups.

[0134] Comparative Examples 1-4 were set as Group 1-4, and Examples 1-12 were set as Group 5-16, and the protein digestibility of the emulsified intestines of Groups 1-16 was determined. Specifically, 4.00 g of the emulsified intestines of each group were weighed and minced as samples, and 8 mL of phosphate buffer solution PBS was added for homogenization under an ice bath, and the homogenization was repeated twice at 9600 r / min for 30 s, and the homogenization was repeated twice at 13400 r / min for 30 s, with an interval of 30 s each time. Then, the pH value was adjusted to 3.0 ± 0.1 using a 1 mol / L HCl solution. Then, 8 mL of pepsin solution (0.48 g in 15 mL of 0.1 mol / L HCl solution) was added to each sample, and the reaction was carried out on a constant temperature shaker at 37 ° C for 2 h. After the reaction was completed, the pH value of the enzymatic hydrolyzate was adjusted to neutral using a 1 mol / L NaOH solution. After the pepsin reaction was terminated, the pH value was adjusted to 7.5 ± 0.1 to obtain a pepsin hydrolyzate. Then add 8.0mL of trypsin solution (0.288g in 12mL of 0.01mol / L, pH=7.0 PBS) to the pepsin hydrolysate, and react at 37°C in a constant temperature shaker for 2h. After the reaction is completed, terminate the reaction in a boiling water bath for 5min to form a two-step hydrolysate of pepsin and trypsin. After centrifugation, remove the supernatant, dry the precipitate at 50°C to constant mass, record the drying sample data, and use the BCA kit to determine the protein amount in the undigested sample and the drying residue, and calculate the protein digestibility of each emulsified intestine under artificial gastric juice and artificial intestinal juice treatment. The specific measurement results are as follows: Figure 3 As shown, Figure 3 A is chicken, B is duck, C is beef, D is pork, AC is a combination of chicken and beef, BC is a combination of duck and beef, AD is a combination of chicken and pork, and BD is a combination of duck and pork. Figure 3 In the bar graphs, different letters above the bars indicate significant differences in the data (P<0.05). Figure 3 It can be seen that the protein digestibility of emulsified sausages prepared with duck meat and pork is generally low. Analysis shows that this is because duck meat contains more fat, and pork also contains a certain amount of fat. The high fat content affects the gastric emptying rate and thus affects the digestion and absorption of protein. The protein digestibility of emulsified sausages containing chicken and / or beef is generally higher, and in emulsified sausages using chicken and beef, the protein digestibility increases with the increase of chicken content. The protein digestibility of emulsified sausages is the highest when the weight ratio of chicken to beef is 3:1.

[0135] In this test example, comparative example 5 is further provided, which adopts the technical solution of example 3, and the changes are that the addition of modified konjac flour is omitted, and unmodified ordinary konjac flour is used in the preparation of emulsified sausage instead of modified konjac flour by weight.

[0136] The water-oil holding performance, water separation rate, precipitation rate after long-term storage at high temperature, and precipitation rate after freeze-thaw cycle of the emulsified sausages of Example 3, Example 6, Example 9, Example 12 and Comparative Example 5 were tested respectively; each test was repeated 5 times and the average value was taken. Specifically, the water-oil holding performance test method is to weigh the initial mass (m1) of each emulsified sausage after removing the packaging, and then place the emulsified sausage in 85°C water, keep warm and heat for 30 minutes, cool and take out the emulsified sausage and wipe off the surface moisture, weigh the mass (m2) of each emulsified sausage after steaming, and calculate the mass loss rate: [(m1-m2) / m1]×100%.

[0137] The method for detecting the water separation rate is to weigh the initial mass (m3) of each emulsified sausage after removing the packaging. After the emulsifier is centrifuged at a centrifugal force of 10,000×g for 10 minutes, the emulsified sausage is taken out and the surface moisture is wiped off. The mass of each emulsified sausage after centrifugation is weighed (m4), and the water separation rate is calculated: [(m3-m4) / m3]×100%.

[0138] The detection method for the precipitation rate after long-term storage at high temperature is to weigh the initial mass (m5) of each emulsified sausage after removing the packaging, and then seal each emulsified sausage into a transparent packaging bag, place it in a 50°C constant temperature box, and store it for 21 days. Then, take out the emulsified sausage and wipe off the surface moisture, weigh the mass (m6) of each emulsified sausage after long-term storage at high temperature, and calculate the precipitation rate after long-term storage at high temperature: [(m5-m6) / m5]×100%.

[0139] The method for detecting the precipitation rate after freeze-thaw cycles is to weigh the initial mass (m7) of each emulsified sausage after removing the packaging, and then seal each emulsified sausage into a transparent packaging bag, freeze it in a -18°C environment for 24 hours, and then thaw it in a 5°C environment for 12 hours; take the above-mentioned freeze-thaw process as one freeze-thaw cycle, and after 8 consecutive times, take out the emulsified sausage and wipe off the surface moisture, weigh the mass (m8) of each emulsified sausage after long-term high-temperature storage, and calculate the precipitation rate after freeze-thaw cycles: [(m7-m8) / m7]×100%.

[0140] The specific results are shown in the following table:

[0141] It can be seen that in the preparation method of the high-digestibility high-protein emulsified sausage of the present invention, a raw meat combination of poultry meat and livestock meat is used, and at the same time, raw materials such as soy protein isolate emulsion, soy protein isolate powder, compound water retaining agent, transglutaminase, sodium glutamate, water-soluble white pepper powder, modified konjac powder, etc. are used for nitrogen-filled chopping and mixing, so as to fully replace the residual oxygen in the chopped and mixed materials, inhibit the subsequent oxidation reaction and microbial growth in the emulsified sausage, effectively maintain the flavor of the emulsified sausage, avoid the loss of nutrients, and extend the shelf life; then, after enema, cooking, post-treatment to obtain a high digestibility and high-protein emulsified sausage; at the same time, in the preparation of the modified konjac flour used in the raw material, the konjac flour is first deacetylated under alkaline conditions in the pretreatment step to increase its active group density and increase the reactive active sites, thereby increasing the stability of the cross-linked network of the konjac flour and improving its subsequent binding performance with L-aspartic acid; then in the contact modification step, the pretreated product (i.e., the deacetylated konjac flour) is contacted with L-aspartic acid, and under the action of transglutaminase, the two are promoted to bind. The modified konjac flour prepared by the above method optimizes the combination performance of the modified konjac flour with different types of raw meat (poultry meat, livestock meat) through the cross-linking promotion and modification of konjac flour by L-aspartic acid, improves the combination of the modified konjac flour with raw meat protein, improves its water-holding and oil-holding properties, mechanical properties and temperature-resistant stability, and at the same time, exerts the seasoning and preservation effects of L-aspartic acid in the modified konjac flour on the emulsified sausage, enhances the umami taste and antioxidant and antibacterial properties of the emulsified sausage, and reduces the edible The amount of salt used can further optimize the flavor and shelf life of the emulsified sausage; and according to the physical characteristics of athletes, a certain amount of L-aspartic acid is supplemented to promote the recovery of muscle tissue after exercise, and combined with other raw materials to improve the free radical scavenging ability of athletes; the aforementioned modified konjac powder is used in the preparation of modified emulsified sausage, which can improve the nutrient absorption, texture, taste and flavor of the emulsified sausage while improving the texture stability and storage resistance of the emulsified sausage; and the nutrients in the emulsified sausage can be quickly digested and absorbed by athletes.

[0142] It can be seen from Comparative Example 5 that the emulsified sausage prepared by combining ordinary konjac flour with other raw materials has a reduced binding performance with different types of raw meat (poultry meat, livestock meat) due to the lack of L-aspartic acid to modify the konjac flour, and the texture stability and storage resistance of the emulsified sausage are significantly deteriorated compared with Example 3; specifically, the increase in mass loss rate in the water-holding and oil-holding performance test, the increase in water separation rate, and the increase in precipitation rate after high-temperature long-term storage and multiple freeze-thaw cycles. Further, the reduction in the texture stability of the aforementioned emulsified sausage will directly affect the taste and flavor of the emulsified sausage.

[0143] Unless otherwise specified, all percentages used in the present invention are by mass.

[0144] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing a high-digestibility high-protein emulsified sausage, characterized in that: The process consists of the following steps: material preparation, nitrogen filling, chopping and mixing, sausage filling, cooking and post-processing; The material preparation comprises the following steps: thawing the raw meat and preparing modified konjac flour; The raw meat is thawed, and the raw meat is thawed and trimmed to obtain thawed raw meat; The raw meat consists of poultry meat and livestock meat; The modified konjac flour is prepared by the following steps: pretreatment, contact modification; The pretreatment comprises deacetylation of konjac flour with sodium hydroxide to obtain a pretreated product; The contact modification comprises the following steps: putting the pretreated material into deionized water, dispersing the pretreated material uniformly, heating the pretreated material to 45-50° C., adding L-aspartic acid in a heat-insulated manner, and adjusting the pH value to 6-6.5 using a citric acid-disodium hydrogen phosphate buffer solution; then adding transglutaminase, incubating the pretreated material for reaction, and then killing the enzyme to obtain a contact modification solution; adding anhydrous ethanol to the contact modification solution, allowing the pretreated material to stand for precipitation, and then separating the pretreated material to obtain a solid; and washing and drying the pretreated material to obtain a modified konjac flour. The nitrogen-filled chopping and mixing comprises: performing nitrogen-filled chopping and mixing on thawed raw meat, ice water, soy protein isolate emulsion, soy protein isolate powder, distarch phosphate, edible salt, composite moisture retaining agent, transglutaminase, sodium glutamate, water-soluble white pepper powder, modified konjac flour, nisin, sodium lactate, and meat flavor to obtain the chopping and mixing filling; The chopped and mixed stuffing is subjected to sausage-making, cooking and post-processing to prepare a high-digestibility and high-protein emulsified sausage.

2. The method for preparing high-digestibility high-protein emulsified sausage according to claim 1, characterized in that: During the thawing of the raw meat, the weight ratio of poultry meat to livestock meat is 1-3:1-3; the poultry meat is chicken or duck, and the livestock meat is beef or pork; In the nitrogen-filled chopping and mixing, the weight portions of the raw materials are as follows: 135-140 parts of thawed raw meat, 20-24 parts of ice water, 42-46 parts of soy protein isolate emulsion, 3.4-3.8 parts of soy protein isolate powder, 2-2.5 parts of distarch phosphate, 1.1-1.2 parts of edible salt, 0.43-0.45 parts of composite water retaining agent, 0.44-0.46 parts of transglutaminase, 0.7-0.75 parts of sodium glutamate, 0.1-0.3 parts of water-soluble white pepper powder, 0.6-0.7 parts of modified konjac flour, 0.08-0.09 parts of nisin, 2.16-2.18 parts of sodium lactate, and 0.22-0.25 parts of meat flavor essence; The composite moisture retaining agent consists of sodium tripolyphosphate and sodium hexametaphosphate, and the weight ratio of sodium tripolyphosphate to sodium hexametaphosphate is 1-1.5:

1.

3. The method for preparing high-digestibility high-protein emulsified sausage according to claim 1, characterized in that: The material preparation also includes: preparing soy protein isolate emulsion; The preparation of the soy protein isolate emulsion comprises adding ice water into a chopper, then adding soy protein isolate powder, chopping at 3200-3600 rpm, and then standing at 15-20° C. for not less than 3 hours to obtain the soy protein isolate emulsion; The weight ratio of the isolated soy protein powder to ice water is 1:3.5-3.

7.

4. The method for preparing high-digestibility high-protein emulsified sausage according to claim 1, characterized in that: The pretreatment comprises: putting konjac flour into an ethanol solution, dispersing it uniformly, heating it to 30-35° C., adding sodium hydroxide in a heat preservation manner, reacting it for 1-2 hours, adjusting the pH to neutral, adding anhydrous ethanol, and allowing it to stand for precipitation; separating and obtaining a solid, washing and drying the solid, and obtaining a pretreated product; The weight ratio of the konjac flour to sodium hydroxide is 6-6.5:

1.

5. The method for preparing high-digestibility high-protein emulsified sausage according to claim 1, characterized in that: In the contact modification, the weight ratio of the pretreated material to deionized water is 1:18-20; The heat preservation reaction time is 4-5h; The amount of L-aspartic acid added is 6-6.5% of the mass of konjac flour; The amount of transglutaminase added is 0.4-0.5% of the mass of konjac flour.

6. The method for preparing high-digestibility high-protein emulsified sausage according to claim 1, characterized in that: The nitrogen-filled chopping and mixing comprises the following steps: sequentially putting soy protein isolate emulsion, thawed raw meat, compound water retaining agent, edible salt, transglutaminase, soy protein isolate powder, ice water and modified konjac flour into a chopping and mixing machine for chopping and mixing, and then continuously adding the remaining raw materials, chopping and mixing at 1800-2200 rpm, and then chopping and mixing at 3200-3600 rpm for 50-70s in a nitrogen atmosphere environment, and then taking out the filling to obtain the chopped and mixed filling.

7. The method for preparing high-digestibility high-protein emulsified sausage according to claim 1, characterized in that: The sausage is filled by chopping and mixing the stuffing, and the filling weight error of a single sausage is controlled within ±2g to obtain a filled sausage; The cooked and stuffed sausage is sequentially subjected to a first stage of steaming, a second stage of drying, a third stage of steaming, and a fourth stage of drying to obtain a cooked sausage.

8. The method for preparing high-digestibility high-protein emulsified sausage according to claim 7, characterized in that: In the cooking process, the temperature of the first stage is 40-60°C, and the time is 20-25 minutes; the temperature of the second stage is 60-70°C, and the time is 8-15 minutes; the temperature of the third stage is 75-85°C, and the time is 8-12 minutes; The temperature of the fourth stage drying is 65-75°C and the time is 10-15 minutes.

9. The method for preparing high-digestibility high-protein emulsified sausage according to claim 7, characterized in that: In the post-processing, the cooked sausage is cooled and cut to separate the sausage, and the single-grain sausage is vacuum-packed, sterilized, cleaned, dried, and passed the metal detection test to obtain a high-digestibility and high-protein emulsified sausage.

10. A high digestibility high protein emulsified sausage, characterized in that: The method is prepared by the method according to any one of claims 1 to 9.

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