Preparation method of high-calcium high-protein pig bone collagen ham sausage

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a high-calcium and high-protein pig bone collagen ham sausages, and the raw materials of the high-calcium and high-protein pig bone collagen ham sausages comprise a collagen additive derived from pig bones. Probiotics are used for fermenting the pig bone paste, the whole milk powder and the soy peptone, natural collagen and calcium elements in pig bones can be released, protein in fermentation liquor can be hydrolyzed into small-molecule active peptides, antibacterial substances can be generated through fermentation, and experiments prove that the obtained fermentation product has strong antioxidant activity and can be used for preparing the feed additive for the pig bone feed. And the antibacterial agent has a broad-spectrum antibacterial function, and has antibacterial and killing effects on various bacteria. Due to the excellent antioxidant activity, the addition amount of nitrite in the ham sausages can be reduced by adding the collagen additive derived from the pig bones, and the potential harm of the nitrite to the human body can be reduced. In addition, calcium elements released from the pig bone paste can be chelated with small molecule peptides to form calcium peptide chelates, so that the calcium peptide chelates can be easily absorbed by a human body.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing high-calcium and high-protein pig bone collagen ham sausage. Background Art

[0002] With improved living standards and heightened health awareness, consumers are increasingly paying attention to the nutritional value and functional properties of food. Calcium and protein, essential nutrients for the human body, play a vital role in maintaining bone health, enhancing immunity, and repairing tissues. Calcium deficiency is widely recognized as a major cause of osteoporosis and delayed tooth development, while insufficient intake of high-quality protein can affect normal metabolism and growth and development.

[0003] Ham sausage, a popular meat product with a tender texture, portability, and ease of storage, holds a significant position in the snack and convenience food markets. However, traditional ham sausage production typically uses lean meat as its primary protein source. This limits protein quality due to the raw material source, and the calcium content is generally low, failing to meet the nutritional needs of specific populations (such as adolescents, the elderly, and pregnant women) for high-calcium and high-protein supplements.

[0004] In recent years, the high-value utilization of animal by-product resources has garnered widespread attention in the industry. Pig bones are rich in natural collagen and calcium, possessing excellent nutritional value and functional properties. Through a rational extraction process, the nutrients in pig bones can be converted into absorbable nutritional factors, enabling the recycling of waste resources. Furthermore, pig bone collagen exhibits excellent gelling and emulsifying properties, significantly improving the structure and water retention of meat products, providing a technical foundation for improving the quality of ham sausage.

[0005] Therefore, developing a ham sausage product based on pig bone collagen with high calcium and high protein characteristics will not only help to improve the added value and nutritional function of the product, but also meet the needs of modern consumers for healthy and functional foods, and has good market prospects and application value. Summary of the Invention

[0006] In order to solve the above problems, in a first aspect, the present invention provides a high-calcium and high-protein pig bone collagen ham sausage, wherein the raw materials of the high-calcium and high-protein pig bone collagen ham sausage include a pig bone-derived collagen additive.

[0007] Furthermore, the porcine bone-derived collagen additive is prepared as follows: (1) Preparation of pig bone paste: fresh pig bones were crushed and cleaned, and then degreased by high pressure steaming at 121°C for 30-60 minutes, and then ultrafinely ground to make pig bone paste; (2) Preparation of fermentation broth: 10-15 g of the pig bone paste prepared in step (1), 2-8 g of whole milk powder, 2-8 g of soy peptone, 1-10 g of glucose, 0.5-1 g of potassium dihydrogen phosphate, and 0.05-0.1 g of magnesium sulfate were added to 90-100 ml of water, resuspended, adjusted to pH 7.2-7.4, and sterilized at 121° C. for 30 minutes to obtain a fermentation broth; (3) Preparation of a pig bone-derived collagen additive: 2-5% v / v of Lactobacillus plantarum, 2-5% v / v of Bacillus subtilis, and 2-5% v / v of Bifidobacterium adolescentis were inoculated into the fermentation broth and mixed evenly. The mixture was first fermented aerobically at 30-37°C for 24-36 hours to promote the growth and metabolism of Bacillus subtilis. The mixture was then fermented anaerobically at 35-37°C for 48-72 hours to promote the growth and metabolism of Lactobacillus plantarum and Bifidobacterium adolescentis to obtain a fermentation broth. The fermentation broth was centrifuged at 4000 r / min to 6000 r / min for 10 to 20 minutes, the supernatant was collected, and freeze-dried to obtain the pig bone-derived collagen additive.

[0008] As used herein, ultrafine grinding refers to an operating technique that uses mechanical or fluid dynamic methods to overcome the internal cohesive force of solids to break them up, thereby crushing material particles larger than 3 mm to 10-25 microns.

[0009] Furthermore, the plant lactobacillus is an activated bacterial solution of plant lactobacillus with a concentration of 1×10 8-10 CFU / mL; The Bacillus subtilis is an activated bacterial solution of Bacillus subtilis, with a concentration of 1x10 8-10 CFU / mL; the Bifidobacterium adolescentis an activated bacterial solution of Bifidobacterium adolescentis, with a concentration of 1x10 8-10 CFU / mL.

[0010] Furthermore, the activated bacterial liquid of Lactobacillus plantarum is obtained by anaerobically culturing Lactobacillus plantarum in MRS liquid culture medium at 30-37°C.

[0011] Furthermore, the activated bacterial solution of Bacillus subtilis is obtained by aerobically culturing Bacillus subtilis in MRS liquid culture medium at 30-37°C.

[0012] Furthermore, the activated bacterial liquid of Bifidobacterium adolescentis is obtained by anaerobically culturing in MRS liquid culture medium at 35-37°C.

[0013] Furthermore, the high-calcium and high-protein pig bone collagen ham sausage is prepared from the following raw materials in parts by weight: 40-55 parts of pork with a fat-to-lean mass ratio of 1:4 to 1:5, 3-6 parts of corn starch, 1-4 parts of soy protein, 0.005-0.01 parts of nitrite, 1.5-2 parts of salt, 0.5-2.5 parts of white sugar, 1-2 parts of spices, 0.2-0.3 parts of monosodium glutamate, 0.2-0.5 parts of carrageenan, 15-25 parts of water, and 8-10 parts of pig bone-derived collagen additive.

[0014] In a second aspect, the present invention provides a method for preparing a high-calcium, high-protein pork bone collagen ham sausage as described herein, comprising: cleaning and trimming the lean and fatty meat and then grinding it into minced meat using a meat grinder; uniformly mixing the minced meat with a pork bone-derived collagen additive, salt, sugar, spices, and monosodium glutamate, and marinating at a temperature of 0-4°C for 1-24 hours; adding corn starch, soy protein, carrageenan, and water to the marinated minced meat and stirring evenly; filling the prepared minced meat into a plastic casing and steaming it at 80-100°C for 0.5-1 hour; and cooling it to store as a finished product.

[0015] Furthermore, the porcine bone-derived collagen additive is prepared as follows: (1) Preparation of pig bone paste: fresh pig bones were crushed and cleaned, and then degreased by high pressure steaming at 121°C for 30-60 minutes, and then ultrafinely ground to make pig bone paste; (2) Preparation of fermentation broth: 10-15 g of the pig bone paste prepared in step (1), 2-8 g of whole milk powder, 2-8 g of soy peptone, 1-10 g of glucose, 0.5-1 g of potassium dihydrogen phosphate, and 0.05-0.1 g of magnesium sulfate were added to 90-100 ml of water, resuspended, adjusted to pH 7.2-7.4, and sterilized at 121° C. for 30 minutes to obtain a fermentation broth; (3) Preparation of a pig bone-derived collagen additive: 2-5% v / v of Lactobacillus plantarum, 2-5% v / v of Bacillus subtilis, and 2-5% v / v of Bifidobacterium adolescentis were inoculated into the fermentation broth and mixed evenly. The mixture was first fermented aerobically at 30-37°C for 24-36 hours to promote the growth and metabolism of Bacillus subtilis. The mixture was then fermented anaerobically at 35-37°C for 48-72 hours to promote the growth and metabolism of Lactobacillus plantarum and Bifidobacterium adolescentis to obtain a fermentation broth. The fermentation broth was centrifuged at 4000 r / min to 6000 r / min for 10 to 20 minutes, the supernatant was collected, and freeze-dried to obtain the pig bone-derived collagen additive.

[0016] Furthermore, the plant lactobacillus is an activated bacterial solution of plant lactobacillus with a concentration of 1×10 8-10 CFU / mL; The Bacillus subtilis is an activated bacterial solution of Bacillus subtilis, with a concentration of 1x10 8-10CFU / mL; the Bifidobacterium adolescentis an activated bacterial solution of Bifidobacterium adolescentis, with a concentration of 1x10 8-10 CFU / mL.

[0017] Furthermore, the activated bacterial liquid of Lactobacillus plantarum is obtained by anaerobically culturing Lactobacillus plantarum in MRS liquid culture medium at 30-37°C.

[0018] Furthermore, the activated bacterial solution of Bacillus subtilis is obtained by aerobically culturing Bacillus subtilis in MRS liquid culture medium at 30-37°C.

[0019] Furthermore, the activated bacterial liquid of Bifidobacterium adolescentis is obtained by anaerobically culturing in MRS liquid culture medium at 35-37°C.

[0020] Furthermore, the raw materials for preparing the high-calcium and high-protein pig bone collagen ham sausage include: 40-55 parts of pork with a fat-to-lean mass ratio of 1:4 to 1:5, 3-6 parts of corn starch, 1-4 parts of soy protein, 0.005-0.01 parts of nitrite, 1.5-2 parts of salt, 0.5-2.5 parts of white sugar, 1-2 parts of spices, 0.2-0.3 parts of monosodium glutamate, 0.2-0.5 parts of carrageenan, 15-25 parts of water, and 8-10 parts of pig bone-derived collagen additive.

[0021] Advantageous Effects of the Invention The present invention uses probiotics to ferment pig bone mud, whole milk powder and soy peptone. Lactobacillus plantarum, Bacillus subtilis and Bifidobacterium adolescentis can release the natural collagen and calcium in the pig bones, and hydrolyze the protein in the fermentation liquid into small molecule active peptides. It can also ferment and produce antibacterial substances. Experiments have confirmed that the obtained fermentation product has strong antioxidant activity and has a broad-spectrum antibacterial function, with antibacterial and disinfecting effects on various bacteria. The excellent antioxidant activity allows the addition of the collagen additive derived from pig bones to reduce the amount of nitrite added in ham sausage, which can reduce the potential harm of nitrite to the human body. In addition, the calcium released from the pig bone mud can chelate with small molecule peptides to form calcium peptide chelates, which are beneficial to human absorption. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The antioxidant verification results of the nitrite substitutes of Examples 1-2 and Comparative Examples 1-5 are shown.

[0023] Figure 2 The results of the color change study of the ham sausages prepared in Examples 3-4 and Comparative Examples 6-8 are shown. DETAILED DESCRIPTION

[0024] The present invention is further described below with reference to specific examples, which, however, are not intended to limit the present invention in any way. Unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in the art.

[0025] The composition of the MRS liquid medium used in the example is: peptone 10.0 g / L, beef powder 8.0 g / L, yeast powder 4.0 g / L, glucose 20.0 g / L, dipotassium hydrogen phosphate 2.0 g / L, diammonium hydrogen citrate 2.0 g / L, sodium acetate 5.0 g / L, magnesium sulfate 0.2 g / L, manganese sulfate 0.04 g / L and Tween 80 1.0 g / L, the balance is deionized water, the pH is adjusted to 6.5 with 1 mol / L NaOH, and sterilized at 121°C for 20 min.

[0026] Lactiplantibacillus plantarum, Bifidobacterium adolescentis, and Bacillus subtilis used were purchased from the China Industrial Culture Collection Center (strain numbers: CICC 25125, CICC 6177, and CICC 24837, respectively).

[0027] Example 1: A pig bone-derived collagen additive is prepared as follows: (1) Preparation of pig bone paste: fresh pig bones were crushed and cleaned, then degreased by high pressure steaming at 121°C for 40 minutes, and then ultrafinely ground to make pig bone paste; (2) Preparation of fermentation broth: 13 g of the pig bone paste prepared in step (1), 5 g of whole milk powder, 6 g of soy peptone, 8 g of glucose, 0.8 g of potassium dihydrogen phosphate, and 0.06 g of magnesium sulfate were added to 100 ml of water and resuspended, the pH was adjusted to 7.4, and the mixture was sterilized at 121°C for 30 minutes to obtain a fermentation broth; (3) The freeze-dried powder of Lactobacillus plantarum was anaerobically cultured in MRS liquid medium at 37°C for 24 h for activation. The activated bacterial solution was then inoculated into MRS liquid medium and cultured at 37°C at a speed of 250 r / min until the bacterial concentration reached 1×10 9 CFU / mL, to obtain the activated bacterial solution of Lactobacillus plantarum; The lyophilized powder of Bacillus subtilis was aerobically cultured in MRS liquid medium at 37°C for 24 h for activation. The activated bacterial solution was then inoculated into MRS liquid medium and cultured at 37°C at a speed of 250 r / min until the bacterial concentration reached 1×10 9 CFU / mL, to obtain the activated bacterial solution of Bacillus subtilis; The freeze-dried powder of Bifidobacterium adolescentis was anaerobically cultured in MRS liquid medium at 37°C for 24 h for activation. The activated bacterial solution was then inoculated into MRS liquid medium and cultured at 37°C at a speed of 250 r / min until the bacterial concentration reached 1×10 9 CFU / mL, to obtain the activated bacterial solution of Bifidobacterium adolescentis; (4) Preparation of pig bone-derived collagen additive: 5% v / v Lactobacillus plantarum, 2% v / v Bacillus subtilis and 5% v / v Bifidobacterium adolescentis were inoculated into the fermentation broth and mixed evenly. The mixture was first fermented aerobically at 32°C for 24 h to promote the growth and metabolism of Bacillus subtilis, and then fermented anaerobically at 35°C for 48 h to promote the growth and metabolism of Lactobacillus plantarum and Bifidobacterium adolescentis to obtain the fermentation broth. The mixture was centrifuged at 5000 r / min for 15 min, the supernatant was collected, and freeze-dried to obtain the pig bone-derived collagen additive.

[0028] Example 2: A pig bone-derived collagen additive is prepared as follows: (1) Preparation of pig bone paste: fresh pig bones were crushed and cleaned, then degreased by high pressure steaming at 121°C for 40 minutes, and then ultrafinely ground to make pig bone paste; (2) Preparation of fermentation broth: 15 g of the pig bone paste prepared in step (1), 2 g of whole milk powder, 8 g of soy peptone, 8 g of glucose, 0.8 g of potassium dihydrogen phosphate, and 0.06 g of magnesium sulfate were added to 100 ml of water and resuspended, the pH was adjusted to 7.4, and the mixture was sterilized at 121°C for 30 minutes to obtain a fermentation broth; (3) The freeze-dried powder of Lactobacillus plantarum was anaerobically cultured in MRS liquid medium at 37°C for 24 h for activation. The activated bacterial solution was then inoculated into MRS liquid medium and cultured at 37°C at a speed of 250 r / min until the bacterial concentration reached 1×10 9 CFU / mL, to obtain the activated bacterial solution of Lactobacillus plantarum; The lyophilized powder of Bacillus subtilis was aerobically cultured in MRS liquid medium at 37°C for 24 h for activation. The activated bacterial solution was then inoculated into MRS liquid medium and cultured at 37°C at a speed of 250 r / min until the bacterial concentration reached 1×10 9 CFU / mL, to obtain the activated bacterial solution of Bacillus subtilis; The freeze-dried powder of Bifidobacterium adolescentis was anaerobically cultured in MRS liquid medium at 37°C for 24 h for activation. The activated bacterial solution was then inoculated into MRS liquid medium and cultured at 37°C at a speed of 250 r / min until the bacterial concentration reached 1×10 9CFU / mL, to obtain the activated bacterial solution of Bifidobacterium adolescentis; (4) Preparation of a pig bone-derived collagen additive: 2% v / v of Lactobacillus plantarum, 5% v / v of Bacillus subtilis, and 2% v / v of Bifidobacterium adolescentis were inoculated into the fermentation broth and mixed evenly. The mixture was first fermented aerobically at 32°C for 24 h to promote the growth and metabolism of Bacillus subtilis, and then fermented anaerobically at 35°C for 48 h to promote the growth and metabolism of Lactobacillus plantarum and Bifidobacterium adolescentis to obtain a fermentation broth. The mixture was centrifuged at 5000 r / min for 15 min, the supernatant was collected, and freeze-dried to obtain the pig bone-derived collagen additive.

[0029] Example 3 A high-calcium, high-protein pork bone collagen ham sausage is prepared from the following raw materials in parts by weight: 45 parts of pork with a fat-to-lean ratio of 1:4, 5 parts of corn starch, 2 parts of soy protein, 0.01 parts of sodium nitrite, 1.5 parts of salt, 1 part of white sugar, 1 part of spices, 0.2 parts of monosodium glutamate, 0.3 parts of carrageenan, 15 parts of water, and 10 parts of the pork bone-derived collagen additive prepared in Example 1. The preparation method comprises: The lean and fatty meat are cleaned and trimmed, and then minced into minced meat using a meat grinder; the minced meat is evenly mixed with sodium nitrite, salt, sugar, spices, and monosodium glutamate, and marinated at 4°C for 2 hours; a pig bone-derived collagen additive, corn starch, soy protein, carrageenan, and water are added to the marinated minced meat and mixed evenly; the prepared minced meat is filled into plastic casings and steamed at 90°C for 1 hour; and the finished product is cooled and stored.

[0030] Example 4 A high-calcium, high-protein pork bone collagen ham sausage is prepared from the following raw materials in parts by weight: 55 parts of pork with a fat-to-lean ratio of 1:5, 5 parts of corn starch, 2 parts of soy protein, 0.01 parts of sodium nitrite, 1.5 parts of salt, 1 part of white sugar, 1 part of spices, 0.2 parts of monosodium glutamate, 0.3 parts of carrageenan, 20 parts of water, and 8 parts of the pork bone-derived collagen additive prepared in Example 1. The preparation method comprises: The lean and fatty meat are cleaned and trimmed, and then minced into minced meat using a meat grinder; the minced meat is evenly mixed with sodium nitrite, salt, sugar, spices, and monosodium glutamate, and marinated at 4°C for 2 hours; a pig bone-derived collagen additive, corn starch, soy protein, carrageenan, and water are added to the marinated minced meat and mixed evenly; the prepared minced meat is filled into plastic casings and steamed at 90°C for 1 hour; and the finished product is cooled and stored.

[0031] Comparative Example 1: The difference from Example 1 is that the fermentation broth does not contain whole milk powder.

[0032] Comparative Example 2: The difference from Example 1 is that the fermentation broth does not contain soy peptone.

[0033] Comparative Example 3: The difference from Example 1 is that the fermentation broth does not contain whole milk powder and soy peptone.

[0034] Comparative Example 4: The difference from Example 1 is that the fermentation broth is fermented using only Lactobacillus plantarum and Bacillus subtilis.

[0035] Comparative Example 5: The difference from Example 1 is that only Bacillus subtilis and Bifidobacterium adolescentis were used to ferment the fermentation broth.

[0036] Comparative Example 6 The difference from Example 3 is that the pig bone-derived collagen additive prepared in Comparative Example 3 is used to replace the pig bone-derived collagen additive prepared in Example 1.

[0037] Comparative Example 7 The difference from Example 3 is that the pig bone-derived collagen additive prepared in Comparative Example 4 is used to replace the pig bone-derived collagen additive prepared in Example 1.

[0038] Comparative Example 8 The difference from Example 3 is that the pig bone-derived collagen additive is replaced with an equal amount of water.

[0039] Test Example 1: Collagen Content of Pork Bone-Derived Collagen Additive According to GB / T9695.23-2008 standard, the collagen content of the pig bone-derived collagen additives of Examples 1-2 and Comparative Examples 4-5 was measured. According to GB / 5009.92-2016 standard, the calcium content of the pig bone-derived collagen additives of Examples 1-2 and Comparative Examples 4-5 was measured. The results are shown in Table 1.

[0040] Table 1

[0041] From the results in Table 1, it can be seen that the pig bone-derived collagen additive prepared by the present invention contains a higher proportion of collagen and calcium content. When Bifidobacterium adolescentis is not used, the collagen content is not greatly affected, but the calcium content is significantly affected. When Lactobacillus plantarum is not used, both the collagen and calcium contents are significantly affected.

[0042] Test Example 2: Verification of the Antioxidant Activity of Porcine Bone-Derived Collagen Additive The determination of DPPH free radical scavenging rate is a common and effective method to judge the antioxidant properties of a substance. The DPPH free radical is a nitrogen-centered, highly stable macromolecular free radical. The antioxidant capacity of a reagent can be measured by measuring its ability to scavenge this free radical, and antioxidant experiments can be conducted.

[0043] Detection method: DPPH free radical scavenging experiment, use anhydrous ethanol to prepare 0.1mmol / L DPPH solution, store in the dark at 0-4℃, use it now, and it is effective within 4h. Take samples (pig bone-derived collagen additives of Examples 1-2 and Comparative Examples 1-5) and prepare them into 1mg / mL sample solutions to be tested. The positive control group uses 1mg / mL vitamin C, store in the dark at 0-4℃, use it now. Add each reagent according to Table 1 below. React in the dark for 30 minutes, and measure the absorbance values ​​of A, B, and C at 520nm. Repeat the experiment 5 times. The DPPH free radical inhibition rate calculation formula: DPPH inhibition rate (%) = (B+CA) / B×100%. The test results are as follows Figure 2 shown.

[0044] Table 2

[0045] The experimental results show that the antioxidant activity of the pig bone-derived collagen additive reached about 72%, while in the absence of whole milk powder and soy peptone, the antioxidant activity of the pig bone-derived collagen additive decreased significantly; in the absence of Bifidobacterium adolescentis, it can be seen that the antioxidant activity of the pig bone-derived collagen additive also decreased significantly, indicating the importance of Bifidobacterium adolescentis fermentation.

[0046] Test Example 3: Verification of the Antibacterial Activity of Porcine Bone-Derived Collagen Additive Escherichia coli, Staphylococcus aureus, and Candida albicans were used as indicator bacteria, and antibacterial activity was tested using a punch method. Briefly, E. coli, Staphylococcus aureus, and Candida albicans were evenly plated onto a universal solid plate medium. A 0.5 cm diameter hole was then punched into the plate medium. 200 μL of the test sample solution (the porcine bone-derived collagen additives from Examples 1-2 and Comparative Examples 1-5) at a concentration of 1 mg / mL was added to the hole. After incubation for a specified period, bacterial growth under the action of the drug was observed. The antibacterial efficacy of the antibacterial agent was assessed by observing and measuring the size of the inhibition zone. A 0.05 mg / mL metronidazole solution was used as a positive control for inhibition of E. coli and Staphylococcus aureus, and a 0.05 mg / mL clotrimazole solution was used as a positive control for inhibition of Candida albicans. The results are shown in Table 3.

[0047] Table 3

[0048] Note: “-” means no obvious inhibition zone appears, “+” means the diameter of the inhibition zone is between 5mm-15mm, “++” means the diameter of the inhibition zone is between 15mm-25mm, and “+++” means the diameter of the inhibition zone is greater than 25mm.

[0049] Test Example 4: The ham sausages prepared in Examples 3-4 and Comparative Examples 6-8 were stored at 37°C for 21 days, and the ham sausages were cut into cylinders with a height of about 1 cm. The redness value (a * ), the results are as follows Figure 2 As shown, it can be seen that the redness value of the ham sausage of Example 3-4 has basically not changed over time, which proves that the pig bone-derived collagen additive of the present invention has a good antioxidant effect.

[0050] It should be noted that the preferred embodiments of the present invention are given in the specification and drawings of the present invention. However, the present invention can be implemented in many different forms and is not limited to the embodiments described in this specification. These embodiments are not intended to be additional limitations on the content of the present invention. The purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive. In addition, the above-mentioned technical features can be combined with each other to form various embodiments not listed above, which are all considered to be within the scope of the description of the present invention. Furthermore, it is obvious to those skilled in the art that improvements or changes can be made based on the above description, and all such improvements and changes should fall within the scope of protection of the claims attached to the present invention.

Claims

1. A high calcium and high protein pig bone collagen ham sausage, characterized in that: The raw materials of the high-calcium and high-protein pig bone collagen ham sausage include a collagen additive derived from pig bones.

2. The high calcium and high protein pig bone collagen ham sausage according to claim 1, characterized in that: The porcine bone-derived collagen additive was prepared as follows: (1) Preparation of pig bone paste: fresh pig bones were crushed and cleaned, and then degreased by high pressure steaming at 121°C for 30-60 minutes, and then ultrafinely ground to make pig bone paste; (2) Preparation of fermentation broth: 10-15 g of the pig bone paste prepared in step (1), 2-8 g of whole milk powder, 2-8 g of soy peptone, 1-10 g of glucose, 0.5-1 g of potassium dihydrogen phosphate, and 0.05-0.1 g of magnesium sulfate were added to 90-100 ml of water, resuspended, adjusted to pH 7.2-7.4, and sterilized at 121° C. for 30 minutes to obtain a fermentation broth; (3) Preparation of a pig bone-derived collagen additive: 2-5% v / v of Lactobacillus plantarum, 2-5% v / v of Bacillus subtilis, and 2-5% v / v of Bifidobacterium adolescentis were inoculated into the fermentation broth and mixed evenly. The mixture was first fermented aerobically at 30-37°C for 24-36 hours to promote the growth and metabolism of Bacillus subtilis. The mixture was then fermented anaerobically at 35-37°C for 48-72 hours to promote the growth and metabolism of Lactobacillus plantarum and Bifidobacterium adolescentis to obtain a fermentation broth. The fermentation broth was centrifuged at 4000 r / min to 6000 r / min for 10 to 20 minutes, the supernatant was collected, and freeze-dried to obtain the pig bone-derived collagen additive.

3. The high calcium and high protein pig bone collagen ham sausage according to claim 2, characterized in that: The Lactobacillus plantarum is an activated bacterial solution of Lactobacillus plantarum with a concentration of 1×10 8-10 CFU / mL; The Bacillus subtilis is an activated bacterial solution of Bacillus subtilis, with a concentration of 1x10 8-10 CFU / mL; the Bifidobacterium adolescentis an activated bacterial solution of Bifidobacterium adolescentis, with a concentration of 1x10 8-10 CFU / mL.

4. The high calcium and high protein pig bone collagen ham sausage according to claim 3, characterized in that: The activated bacterial liquid of Lactobacillus plantarum is obtained by anaerobic culture of Lactobacillus plantarum in MRS liquid culture medium at 30-37°C.

5. The high calcium and high protein pig bone collagen ham sausage according to claim 3, characterized in that: The activated bacterial liquid of Bacillus subtilis is obtained by aerobically culturing Bacillus subtilis in MRS liquid culture medium at 30-37°C.

6. The high calcium and high protein pig bone collagen ham sausage according to claim 3, characterized in that: The activated bacterial liquid of Bifidobacterium adolescentis is obtained by anaerobic culture in MRS liquid culture medium at 35-37°C.

7. The high calcium and high protein pig bone collagen ham sausage according to any one of claims 1 to 6, characterized in that: The high-calcium and high-protein pig bone collagen ham sausage is prepared from the following raw materials in parts by weight: 40-55 parts of pork with a fat-to-lean ratio of 1:4 to 1:5, 3-6 parts of corn starch, 1-4 parts of soy protein, 0.005-0.01 parts of nitrite, 1.5-2 parts of salt, 0.5-2.5 parts of white sugar, 1-2 parts of spices, 0.2-0.3 parts of monosodium glutamate, 0.2-0.5 parts of carrageenan, 15-25 parts of water, and 8-10 parts of a pig bone-derived collagen additive.

8. A method for preparing high-calcium and high-protein pig bone collagen ham sausage according to any one of claims 1 to 7, characterized in that: include: Clean and trim the fat and lean meat and grind it into minced meat using a meat grinder; The minced meat is mixed evenly with a collagen additive derived from pig bones, salt, sugar, spices, and monosodium glutamate, and marinated at a temperature of 0-4°C for 1-24 hours; corn starch, soy protein, carrageenan, and water are added to the marinated minced meat and stirred evenly; the prepared minced meat is filled into a plastic casing and steamed at 80-100°C for 0.5-1 hour; and the finished product is cooled and stored.

9. The method for preparing high-calcium and high-protein pig bone collagen ham sausage according to claim 8, characterized in that: The preparation of the porcine bone-derived collagen additive is as defined in any one of claims 2 to 6.

10. The method for preparing high-calcium and high-protein pig bone collagen ham sausage according to claim 8, characterized in that: The raw materials for preparing the high-calcium and high-protein pig bone collagen ham sausage include: 40-55 parts of pork with a fat-to-lean ratio of 1:4-1:5, 3-6 parts of corn starch, 1-4 parts of soy protein, 0.005-0.01 parts of nitrite, 1.5-2 parts of salt, 0.5-2.5 parts of white sugar, 1-2 parts of spices, 0.2-0.3 parts of monosodium glutamate, 0.2-0.5 parts of carrageenan, 15-25 parts of water, and 8-10 parts of a pig bone-derived collagen additive.

Images