Preparation method of bionic beef tendon and bionic beef tendon sausage

Abstract

This invention discloses a biomimetic beef tendon and a method for preparing biomimetic beef tendon sausage, belonging to the field of sausage preparation technology. The sausage includes biomimetic beef tendon, pork, salt, monosodium glutamate, pepper and other components. This invention uses cowhide as raw material, and after modification treatment, it prepares biomimetic beef tendon with good stability under the cross-linking of transglutaminase. Then, it is mixed with pork and seasonings to prepare sausage. The prepared sausage has a good taste, is rich in nutrition, and has good prospects for consumption and promotion.

Description

Technical Field

[0001] This invention relates to the field of sausage preparation technology, and in particular to a biomimetic beef tendon and a method for preparing a biomimetic beef tendon sausage. Background Technology

[0002] Bovine hide is a core by-product of beef cattle slaughtering and processing, and its reserves are extremely abundant. At present, the comprehensive utilization rate of bovine hide by-products in the beef processing industry is low. A large amount of bovine hide is only used for leather making, low-value processing, or directly discarded, which not only wastes resources but also easily leads to problems such as the accumulation of processing waste and environmental pollution.

[0003] Among all the components of cowhide, protein is the core functional component, with collagen accounting for approximately 85% of the total protein content, making it a naturally high-quality source of collagen. Collagen is a natural high-molecular-weight functional structural protein with a stable molecular structure. It typically consists of three independent polypeptide chains intertwined and cross-linked through hydrogen bonds and hydrophobic bonds to form a unique triple helix spatial structure. This special molecular structure endows collagen with strong toughness, elasticity, gelling properties, and structural stability. It is also the core material basis for the chewy, resilient texture of natural beef tendons and fascia. At the same time, collagen from cowhide has a low fat content and cholesterol content far lower than that of animal tendons and fatty meat, combining the advantages of high nutrition, low burden, and high toughness, making it an excellent potential application for meat product modification and texture mimicry.

[0004] Sausages are a popular and convenient meat product, offering advantages such as ease of consumption, delicious taste, convenient storage and transportation, and a wide consumer base. With the continuous upgrading of national consumption levels and the diversification of dietary tastes, consumers' quality requirements for ready-to-eat ham sausages are no longer limited to basic satiety and a basic delicious taste; they are increasingly pursuing a more nuanced texture, edible quality, and nutritional attributes. Currently, most commercially available ham sausages on the market use pure livestock and poultry meat and starch as their core ingredients, resulting in a generally soft and loose texture, insufficient elasticity, and a lack of chewiness and a three-dimensional mouthfeel, making these products less competitive in the market. Therefore, processing collagen-rich cowhide into biomimetic tendons and adding them to sausages can not only effectively improve the sausage's texture but also achieve the resource utilization of cowhide. However, in the conventional preparation of biomimetic products, the process typically involves high-temperature cooking and denaturation → high-shear stretching and orientation → cooling and shaping. The resulting biomimetic products suffer from insufficient heat resistance and are prone to melting and deformation during high-temperature processing, which severely affects the sausage's texture.

[0005] Therefore, there is a need to find a method for preparing biomimetic beef tendon sausage to solve the problems of insufficient high-temperature resistance and easy melting and deformation of biomimetic beef tendon made from cowhide using traditional methods. Summary of the Invention

[0006] Based on the above-mentioned technical problems, the purpose of this invention is to provide a biomimetic beef tendon sausage and its preparation method, which solves the problems of insufficient high-temperature resistance and easy melting and deformation of biomimetic beef tendon prepared from cowhide by traditional methods.

[0007] The present invention solves the above-mentioned technical problems through the following technical means:

[0008] A biomimetic beef tendon sausage, the sausage comprising the following parts by weight of raw materials:

[0009] Ingredients: 5-20 parts imitation beef tendon, 60-70 parts pork, 0.5-1.5 parts salt, 0.05-0.20 parts monosodium glutamate, 0.02-0.15 parts pepper powder, and 5-25 parts water.

[0010] Furthermore, the preparation method of the biomimetic beef tendon sausage is as follows:

[0011] (1) Mixing: After mincing the pork, add the imitation beef tendon, mix evenly, then add salt, MSG, pepper and water, and stir thoroughly to obtain the mixture;

[0012] (2) Sausage filling: Add the mixture to the sausage filling machine, then fill it into the casing and seal it to obtain the sausage to be cooked;

[0013] (3) Cooking and sterilization: Place the sausage to be cooked in a constant temperature water bath at 60-90℃ for 30-60 minutes to obtain cooked sausage. Sterilize the cooked sausage at 121℃ for 15-30 minutes, and then cool it naturally to room temperature to obtain the finished product of biomimetic beef tendon sausage.

[0014] Furthermore, the preparation method of the biomimetic tendon is as follows:

[0015] A: Cut the cowhide into pieces of 2-5cm, soak them in a 5wt% sodium chloride solution for 1-2 hours, and wash them with water 2-3 times after soaking to obtain pre-treated cowhide;

[0016] B: The pretreated cowhide is placed in water and stirred to disperse it. It is then steamed at 121℃ under reverse pressure for 20-60 minutes. After steaming, it is immediately transferred to a treatment solution at 45-55℃ and stirred at a constant temperature of 100-200 r / min for 40-60 minutes. After the reaction is complete, it is removed and transferred to hot water at 45-55℃. Glutamine transaminase loaded microparticles are added and mixed evenly. The amount of glutamine transaminase loaded microparticles added is 1-2% of the mass of the pretreated cowhide. Then, it is vacuumed to -0.07 to -0.09 MPa for 15-20 minutes. After treatment, it is placed in a water bath at 45-55℃ for 40-60 minutes. After water bath heating, it is washed 3-5 times with hot water at 45-55℃ to obtain modified cowhide.

[0017] C: After dispersing the modified cowhide in hot water at 60-80℃, grind it in a colloid mill. The mass ratio of modified cowhide to hot water is 1:3 to obtain cowhide latex. After naturally cooling to 45-50℃, add transglutaminase and mix evenly. The amount of transglutaminase added is 0.1%-0.25% of the mass of cowhide latex. Then transfer it to a mold and heat it in a constant temperature water bath at 45℃ for 2 hours to carry out enzymatic cross-linking. After the water bath heating is completed, put it into boiling water for 5 minutes to inactivate the enzyme and obtain primary biomimetic cow tendon.

[0018] D: The primary biomimetic tendon is dispersed in water and then subjected to ultrasonic treatment to remove purines, resulting in the finished biomimetic tendon product.

[0019] Furthermore, the preparation method of the treatment solution in step B is as follows:

[0020] Betaine and glycerol are mixed in a mass ratio of 1:5 and heated to 60-80°C to form a transparent mixed solution. Then, 20-30% of the mass of the mixed solution is added with deionized water, and L-arginine is added to adjust the pH to 9 to obtain the treatment solution.

[0021] Furthermore, the method for preparing glutamine transaminase-loaded microparticles in step B is as follows:

[0022] S1: Add soybean lecithin and cholesterol to anhydrous ethanol, heat to 45-55℃ and stir to dissolve, then cool to room temperature and add glucono-delta-lactone, stir and mix evenly to obtain an organic phase mixture.

[0023] S2: Add mannitol to PBS buffer at pH=7 and stir to dissolve. Cool in an ice bath at 4-10°C. Then add transglutaminase and stir to disperse to obtain an aqueous phase mixture. Add the organic phase mixture dropwise to the aqueous phase mixture stirred at 1500-1800 rpm at a rate of 2-3 mL / min. After the addition is complete, continue stirring for 20-30 min. Then homogenize. After homogenization, open the lid and stir at room temperature for 20-30 min to allow the ethanol to evaporate. Then centrifuge at 3000 rpm for 5 min. Take the supernatant and freeze-dry it under vacuum to obtain transglutaminase loaded microparticles.

[0024] Furthermore, in step S1, the mass ratio of anhydrous ethanol, soybean lecithin, cholesterol, and gluconolactone is 1:(0.05-0.07):(0.015-0.025):(0.005-0.01).

[0025] Furthermore, in step S2, the mass ratio of PBS buffer, mannitol, and glutamine transaminase is 1:(0.01-0.02):(0.001-0.002).

[0026] Furthermore, in step S2, the mass ratio of the organic phase mixture to the aqueous phase mixture is 1:(5-6).

[0027] Furthermore, in step S2, the homogenization rotation speed is 15000-18000 r / min, and the homogenization time is 3-5 min.

[0028] Furthermore, in step D, the mass ratio of the primary biomimetic tendon to water during ultrasonic treatment is 1:(10-100), the ultrasonic power is 50-200W, the ultrasonic time is 0.5-3h, and the water is circulated and changed 2-5 times.

[0029] In preparing sausages according to this invention, cowhide is first prepared into a gel-type biomimetic tendon with high strength and stability, and then mixed with pork and other materials to prepare sausages, so as to improve the steam resistance of the biomimetic tendon and enhance the taste of the prepared biomimetic tendon sausage.

[0030] Specifically, this invention first pre-treats the cowhide by soaking it in a sodium chloride solution after cutting it into pieces. Then, it undergoes high-temperature cooking to partially unwind the triple helix structure of collagen, exposing active reaction sites. The cowhide is then further processed in a treatment solution where the eutectic solvent formed by betaine and glycerol further disrupts intermolecular / intramolecular hydrogen bonds, promoting further unfolding of the protein structure and exposing more active reaction sites. Next, transglutaminase-loaded microparticles are added, followed by vacuum treatment. At this point, the transglutaminase-loaded microparticles can partially penetrate the unfolded collagen structure. Under heat treatment, the gluconolactone on the surface of the transglutaminase-loaded microparticles hydrolyzes to release gluconic acid, thereby lowering the originally alkaline pH to neutral. At this pH, the transglutaminase activity is high. The loaded transglutaminase is then released, and in a suitable pH environment, the highly active transglutaminase catalyzes the formation of isopeptide bonds between or within protein molecules, achieving pre-crosslinking of the cowhide collagen to obtain modified cowhide. Furthermore, by combining treatment with a processing solution and transglutaminase-loaded microparticles, the active sites of bovine hide protein are exposed. Under heat treatment, pre-crosslinking is first performed to form a network structure to improve the strength and stability of bovine hide collagen. Then, the modified bovine hide is ground into a paste and transglutaminase is added for further crosslinking to promote the further crosslinking of collagen in the bovine hide to form a tightly structured and stable three-dimensional network gel structure. This significantly improves the mechanical strength and stability of the prepared biomimetic beef tendon, thereby solving its resistance to steaming and cooking. When added to sausages, it can effectively improve the taste of sausages.

[0031] Beneficial effects:

[0032] This invention prepares biomimetic beef tendon with good mechanical properties and high temperature resistance by cross-linking cowhide with glutaminase after modification. It is then combined with pork and other ingredients to prepare biomimetic beef tendon sausage. The prepared sausage has a good taste and is rich in nutrients, and has good prospects for promotion. Attached Figure Description

[0033] Figure 1 Image of the biomimetic tendon sample prepared according to the present invention. Detailed Implementation

[0034] The present invention will now be described in detail with reference to specific embodiments and accompanying drawings:

[0035] This invention discloses a method for preparing biomimetic beef tendon and biomimetic beef tendon sausage. The method involves first preparing biomimetic beef tendon and then further preparing biomimetic beef tendon sausage, as detailed below.

[0036] Example 1: Preparation of biomimetic beef tendon

[0037] Treatment fluid:

[0038] Betaine and glycerol were mixed in a mass ratio of 1:5 and heated to 70°C to form a transparent mixed solution. Then, 25% of the mass of the mixed solution was added with deionized water, and L-arginine was added to adjust the pH to 9 to obtain the treatment solution.

[0039] Glutamine transaminase loaded microparticles:

[0040] S1: Add 0.06 kg of soybean lecithin and 0.02 kg of cholesterol to 1 kg of anhydrous ethanol, heat to 50°C and stir to dissolve, then cool to room temperature and add 0.007 kg of gluconolactone, stir and mix evenly to obtain an organic phase mixture.

[0041] S2: Add 0.05 kg mannitol to 1 kg of pH=7 PBS buffer and stir to dissolve. Cool in an ice bath at 6°C. Then add 0.0015 kg of transglutaminase and stir to disperse to obtain an aqueous phase mixture. Add the organic phase mixture dropwise to the aqueous phase mixture stirred at 1600 r / min at a rate of 3 mL / min. The mass ratio of organic phase mixture to aqueous phase mixture is 1:5. After the addition is complete, continue stirring for 25 min. Then homogenize at 16000 r / min for 3 min. After homogenization, open the lid and stir at room temperature for 25 min to allow the ethanol to evaporate. Then centrifuge at 3000 r / min for 5 min. Take the supernatant and freeze-dry it under vacuum to obtain transglutaminase loaded microparticles.

[0042] Bionic beef tendon:

[0043] A: Cut the cowhide into pieces about 3cm in size, soak them in a 5wt% sodium chloride solution for 1.5 hours, and wash them three times with water after soaking to obtain pre-treated cowhide.

[0044] B: The pretreated cowhide was placed in 10 times its weight of water and stirred to disperse. It was then steamed at 121℃ under reverse pressure for 40 minutes. After steaming, it was immediately transferred to a 50℃ treatment solution to be completely submerged. The mixture was stirred at a constant temperature of 150 r / min for 50 minutes. After the reaction, it was removed and transferred to 50℃ hot water to be just submerged. Glutamine transaminase loaded microparticles were added and mixed evenly. The amount of glutamine transaminase loaded microparticles added was 1.5% of the mass of the pretreated cowhide. Then, it was vacuumed to -0.08 MPa for 18 minutes. After treatment, it was placed in a 50℃ hot water bath for 50 minutes. After the water bath heating was completed, it was washed 4 times with 50℃ hot water to obtain the modified cowhide.

[0045] C: Modified cowhide was dispersed in 70℃ hot water and then ground in a colloid mill. The mass ratio of modified cowhide to hot water was 1:3. The resulting cowhide latex was naturally cooled to 48℃ and then glutamine transaminase was added and mixed evenly. The amount of glutamine transaminase added was 0.2% of the mass of the cowhide latex. The mixture was then transferred to a mold and heated in a constant temperature water bath at 45℃ for 2 hours to carry out enzymatic crosslinking. After the water bath heating was completed, the mixture was boiled in boiling water for 5 minutes to inactivate the enzyme, thus obtaining the primary biomimetic cow tendon.

[0046] D: Disperse the primary biomimetic tendon in water at a mass ratio of 1:20. Then, perform ultrasonic treatment to remove purines. The ultrasonic power is 100W and the ultrasonic time is 1.5h. The water is changed 4 times to obtain the finished biomimetic tendon.

[0047] Example 2: Preparation of Bionic Beef Tendon

[0048] Treatment fluid:

[0049] Betaine and glycerol were mixed in a mass ratio of 1:5 and heated to 60°C to form a transparent mixed solution. Then, 20% of the mass of the mixed solution was added with deionized water, and L-arginine was added to adjust the pH to 9 to obtain the treatment solution.

[0050] Glutamine transaminase loaded microparticles:

[0051] S1: Add 0.05 kg of soybean lecithin and 0.015 kg of cholesterol to 1 kg of anhydrous ethanol, heat to 45°C and stir to dissolve, then cool to room temperature and add 0.005 kg of gluconolactone, stir and mix evenly to obtain an organic phase mixture.

[0052] S2: Add 0.01 kg mannitol to 1 kg of pH=7 PBS buffer and stir to dissolve. Cool in an ice bath at 4°C. Then add 0.001 kg of transglutaminase and stir to disperse to obtain an aqueous phase mixture. Add the organic phase mixture dropwise to the aqueous phase mixture stirred at 1500 r / min at a rate of 2 mL / min. The mass ratio of organic phase mixture to aqueous phase mixture is 1:5. After the addition is complete, continue stirring for 20 min. Then homogenize at 15000 r / min for 3 min. After homogenization, open the lid and stir at room temperature for 20 min to allow the ethanol to evaporate. Then centrifuge at 3000 r / min for 5 min. Take the supernatant and freeze-dry it under vacuum to obtain transglutaminase loaded microparticles.

[0053] Bionic beef tendon:

[0054] A: Cut the cowhide into pieces about 3cm in size, soak them in a 5wt% sodium chloride solution for 1 hour, and wash them twice with water after soaking to obtain pre-treated cowhide.

[0055] B: The pretreated cowhide was placed in 10 times its weight of water and stirred to disperse. It was then steamed at 121℃ under reverse pressure for 20 minutes. After steaming, it was immediately transferred to a 45℃ treatment solution to be completely submerged. The mixture was stirred at a constant temperature of 100 r / min for 40 minutes. After the reaction was completed, it was removed and transferred to 45℃ hot water to be just submerged. Glutamine transaminase loaded microparticles were added and mixed evenly. The amount of glutamine transaminase loaded microparticles added was 1% of the mass of the pretreated cowhide. Then, it was vacuumed to -0.07 MPa for 15 minutes. After the treatment, it was placed in a 45℃ hot water bath for 40 minutes. After the water bath heating was completed, it was washed three times with 45℃ hot water to obtain the modified cowhide.

[0056] C: After dispersing the modified cowhide in 60℃ hot water, it was ground in a colloid mill. The mass ratio of modified cowhide to hot water was 1:3 to obtain cowhide latex. After naturally cooling to 45℃, transglutaminase was added and mixed evenly. The amount of transglutaminase added was 0.1% of the mass of cowhide latex. Then it was transferred to a mold and heated in a constant temperature water bath at 45℃ for 2 hours to carry out enzymatic cross-linking. After the water bath heating was completed, it was boiled in boiling water for 5 minutes to inactivate the enzyme and obtain primary biomimetic cow tendon.

[0057] D: Disperse the primary biomimetic tendon in water at a mass ratio of 1:10. Then, perform ultrasonic treatment to remove purines. The ultrasonic power is 50W and the ultrasonic time is 0.5h. The water is changed twice to obtain the finished biomimetic tendon.

[0058] Example 3: Preparation of biomimetic beef tendon

[0059] Treatment fluid:

[0060] Betaine and glycerol were mixed in a mass ratio of 1:5 and heated to 80°C to form a transparent mixed solution. Then, 30% of the mass of the mixed solution was added with deionized water, and L-arginine was added to adjust the pH to 9 to obtain the treatment solution.

[0061] Glutamine transaminase loaded microparticles:

[0062] S1: Add 0.07 kg of soybean lecithin and 0.025 kg of cholesterol to 1 kg of anhydrous ethanol, heat to 55°C and stir to dissolve, then cool to room temperature and add 0.01 kg of gluconolactone, stir and mix evenly to obtain an organic phase mixture.

[0063] S2: Add 0.02 kg of mannitol to 1 kg of pH=7 PBS buffer and stir to dissolve. Cool in an ice bath at 10°C. Then add 0.002 kg of transglutaminase and stir to disperse to obtain an aqueous phase mixture. Add the organic phase mixture dropwise to the aqueous phase mixture stirred at 1800 r / min at a rate of 3 mL / min. The mass ratio of organic phase mixture to aqueous phase mixture is 1:6. After the addition is complete, continue stirring for 30 min. Then homogenize at 18000 r / min for 5 min. After homogenization, open the lid and stir at room temperature for 30 min to allow the ethanol to evaporate. Then centrifuge at 3000 r / min for 5 min. Take the supernatant and freeze-dry it under vacuum to obtain transglutaminase loaded microparticles.

[0064] Bionic beef tendon:

[0065] A: Cut the cowhide into pieces about 5cm in size, soak them in a 5wt% sodium chloride solution for 2 hours, and wash them three times with water after soaking to obtain pre-treated cowhide.

[0066] B: The pretreated cowhide was placed in 10 times its weight of water and stirred to disperse. It was then steamed at 121℃ under reverse pressure for 60 minutes. After steaming, it was immediately transferred to a 55℃ treatment solution to be completely submerged. The mixture was stirred at a constant temperature of 200 r / min for 60 minutes. After the reaction was completed, it was removed and transferred to 55℃ hot water to be just submerged. Glutamine transaminase loaded microparticles were added and mixed evenly. The amount of glutamine transaminase loaded microparticles added was 2% of the mass of the pretreated cowhide. Then, it was vacuumed to -0.09 MPa for 20 minutes. After the treatment, it was placed in a 55℃ hot water bath for 60 minutes. After the water bath heating was completed, it was washed 5 times with 55℃ hot water to obtain the modified cowhide.

[0067] C: Modified cowhide was dispersed in 80℃ hot water and then ground in a colloid mill. The mass ratio of modified cowhide to hot water was 1:3. The resulting cowhide latex was naturally cooled to 50℃, and then glutamine transaminase was added and mixed evenly. The amount of glutamine transaminase added was 0.25% of the mass of the cowhide latex. The mixture was then transferred to a mold and heated in a constant temperature water bath at 45℃ for 2 hours to carry out enzymatic cross-linking. After the water bath heating was completed, the mixture was boiled in boiling water for 5 minutes to inactivate the enzyme, thus obtaining the primary biomimetic cow tendon.

[0068] D: Disperse the primary biomimetic tendon in water at a mass ratio of 1:100 to water. Then, perform ultrasonic treatment to remove purines. The ultrasonic power is 200W and the ultrasonic time is 3 hours. The water is changed 5 times to obtain the finished biomimetic tendon.

[0069] Comparative Example 1: Preparation of Bionic Beef Tendon

[0070] Compared with Example 1, the only difference is that L-arginine was not added to the treatment solution to adjust the pH in the preparation of biomimetic tendon in Comparative Example 1, while the other steps are the same as in Example 1.

[0071] Comparative Example 2: Preparation of Bionic Beef Tendon

[0072] Compared with Example 1, the only difference is that in Comparative Example 2, water was used instead of a treatment liquid in step B of the preparation of the biomimetic tendon. All other steps are the same as in Example 1.

[0073] Comparative Example 3: Preparation of Bionic Beef Tendon

[0074] Compared with Example 1, the only difference is that in the preparation of biomimetic tendon in Comparative Example 3, glutamine transaminase loaded microparticles were not used in step B, but vacuum treatment was performed directly. All other steps are the same as in Example 1.

[0075] Comparative Example 4: Preparation of Bionic Beef Tendon

[0076] Compared with Example 1, the only difference is that in the preparation of biomimetic beef tendon in Comparative Example 4, glutamine transaminase loaded microparticles were not used in step B. Instead, 0.1% of the pretreated beef hide mass of glutamine transaminase was directly added. All other steps were the same as in Example 1.

[0077] Comparative Example 5 (Blank Control): Preparation of Bionic Beef Tendon

[0078] In contrast to Example 1, the difference lies in the fact that the biomimetic tendon in Comparative Example 5 was prepared using conventional methods, as detailed below:

[0079] A: Same as Example 1;

[0080] B: The pretreated cowhide was placed in 10 times its weight of water and stirred to disperse. It was then steamed at 121℃ under reverse pressure for 40 minutes. After steaming, it was dispersed in 70℃ hot water and then ground in a colloid mill. The mass ratio of pretreated cowhide to hot water was 1:3. The resulting cowhide latex was naturally cooled to 48℃ and then glutamine transaminase was added and mixed evenly. The amount of glutamine transaminase added was 0.2% of the mass of the cowhide latex. The mixture was then transferred to a mold and heated in a constant temperature water bath at 45℃ for 2 hours to carry out enzymatic cross-linking. After the water bath heating was completed, it was boiled in boiling water for 5 minutes to inactivate the enzyme and obtain the primary biomimetic cow tendon.

[0081] C: Disperse the primary biomimetic tendon in water at a mass ratio of 1:20. Then, perform ultrasonic treatment to remove purines. The ultrasonic power is 100W and the ultrasonic time is 1.5h. The water is changed 4 times to obtain the finished biomimetic tendon.

[0082] Example 4: Preparation of Bionic Beef Tendon Sausage

[0083] (1) Mixing: Chop 70 jin of pork and add 10 jin of biomimetic beef tendon prepared according to the method in Example 3. Mix evenly and then add 1 jin of salt, 0.1 jin of monosodium glutamate, 0.05 jin of black pepper powder and 10 jin of ice water. Stir and mix evenly to obtain the mixture.

[0084] (2) Sausage filling: Add the mixture to the sausage filling machine, then fill it into the casing and seal it to obtain the sausage to be cooked;

[0085] (3) Cooking and sterilization: Place the sausage to be cooked in a constant temperature water bath at 80℃ for 40 minutes to obtain cooked sausage. Sterilize the cooked sausage at 121℃ for 25 minutes, and then cool it naturally to room temperature to obtain the finished biomimetic beef tendon sausage.

[0086] Experiment: Performance Testing Experiment of Bionic Beef Tendon

[0087] The gel strength, hardness, chewiness, and cooking loss rate (heated at 90°C for 30 min) of the biomimetic beef tendons prepared in Example 1 and Comparative Examples 1-5 were tested, and the data are shown in Table 1.

[0088] Table 1

[0089]

[0090] Based on the data analysis in Table 1, we can conclude that:

[0091] (1) The gel strength, hardness and chewiness of the biomimetic beef tendon in Example 1 were significantly improved compared with the blank control, and the cooking loss rate was significantly reduced. This indicates that the biomimetic beef tendon with good mechanical properties and stability can be prepared according to the method of the present invention. It has the performance of high temperature cooking resistance and can be added to sausage to better ensure the taste of sausage and improve its product competitiveness.

[0092] (2) In Comparative Example 1, L-arginine was not added to the treatment solution to adjust the pH during the preparation of the biomimetic beef tendon. This failed to introduce electrostatic repulsion to promote the swelling of the protein structure, resulting in a reduction in the amount of transglutaminase particles entering the solution. Consequently, the pre-crosslinking effect was poor, which affected the performance of the prepared biomimetic beef tendon. In Comparative Example 2, water was used instead of a treatment solution during the preparation of the biomimetic beef tendon. The protein structure was compact, and the entry of transglutaminase loaded particles was restricted. This failed to achieve a good pre-crosslinking effect, and the performance of the prepared biomimetic beef tendon was significantly reduced.

[0093] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the present invention, and all such modifications and substitutions should be covered within the scope of the claims of the present invention. Technical aspects, shapes, and structures not described in detail in this invention are all well-known technologies.

Claims

1. A biomimetic beef tendon sausage, characterized in that, The sausage comprises the following parts by weight of raw materials: Ingredients: 5-20 parts imitation beef tendon, 60-70 parts pork, 0.5-1.5 parts salt, 0.05-0.20 parts monosodium glutamate, 0.02-0.15 parts pepper powder, and 5-25 parts water.

2. The method for preparing a biomimetic beef tendon sausage according to claim 1, characterized in that, The preparation method of the biomimetic beef tendon sausage is as follows: (1) Mixing: After mincing the pork, add the imitation beef tendon, mix evenly, then add salt, MSG, pepper and water, and stir thoroughly to obtain the mixture; (2) Sausage filling: Add the mixture to the sausage filling machine, then fill it into the casing and seal it to obtain the sausage to be cooked; (3) Cooking and sterilization: Place the sausage to be cooked in a constant temperature water bath at 60-90℃ for 30-60 minutes to obtain cooked sausage. Sterilize the cooked sausage at 121℃ for 15-30 minutes, and then cool it naturally to room temperature to obtain the finished product of biomimetic beef tendon sausage.

3. The method for preparing the biomimetic tendon according to any one of claims 1 to 2, characterized in that, The preparation method of the biomimetic tendon is as follows: A: Cut the cowhide into pieces of 2-5cm, soak them in a 5wt% sodium chloride solution for 1-2 hours, and wash them with water 2-3 times after soaking to obtain pre-treated cowhide; B: The pretreated cowhide is placed in water and stirred to disperse it. It is then steamed at 121℃ under reverse pressure for 20-60 minutes. After steaming, it is immediately transferred to a treatment solution at 45-55℃ and stirred at a constant temperature of 100-200 r / min for 40-60 minutes. After the reaction is complete, it is removed and transferred to hot water at 45-55℃. Glutamine transaminase loaded microparticles are added and mixed evenly. The amount of glutamine transaminase loaded microparticles added is 1-2% of the mass of the pretreated cowhide. Then, it is vacuumed to -0.07 to -0.09 MPa for 15-20 minutes. After treatment, it is placed in a water bath at 45-55℃ for 40-60 minutes. After water bath heating, it is washed 3-5 times with hot water at 45-55℃ to obtain modified cowhide. C: After dispersing the modified cowhide in hot water at 60-80℃, grind it in a colloid mill. The mass ratio of modified cowhide to hot water is 1:3 to obtain cowhide latex. After naturally cooling to 45-50℃, add transglutaminase and mix evenly. The amount of transglutaminase added is 0.1%-0.25% of the mass of cowhide latex. Then transfer it to a mold and heat it in a constant temperature water bath at 45℃ for 2 hours to carry out enzymatic cross-linking. After the water bath heating is completed, put it into boiling water for 5 minutes to inactivate the enzyme and obtain primary biomimetic cow tendon. D: The primary biomimetic tendon is dispersed in water and then subjected to ultrasonic treatment to remove purines, resulting in the finished biomimetic tendon product.

4. The method for preparing the biomimetic tendon according to claim 3, characterized in that, The preparation method of the treatment solution in step B is as follows: Betaine and glycerol are mixed in a mass ratio of 1:5 and heated to 60-80°C to form a transparent mixed solution. Then, 20-30% of the mass of the mixed solution is added with deionized water, and L-arginine is added to adjust the pH to 9 to obtain the treatment solution.

5. The method for preparing the biomimetic tendon according to claim 4, characterized in that, The method for preparing glutamine transaminase-loaded microparticles in step B is as follows: S1: Add soybean lecithin and cholesterol to anhydrous ethanol, heat to 45-55℃ and stir to dissolve, then cool to room temperature and add glucono-delta-lactone, stir and mix evenly to obtain an organic phase mixture. S2: Add mannitol to PBS buffer at pH=7 and stir to dissolve. Cool in an ice bath at 4-10°C. Then add transglutaminase and stir to disperse to obtain an aqueous phase mixture. Add the organic phase mixture dropwise to the aqueous phase mixture stirred at 1500-1800 rpm at a rate of 2-3 mL / min. After the addition is complete, continue stirring for 20-30 min. Then homogenize. After homogenization, open the lid and stir at room temperature for 20-30 min to allow the ethanol to evaporate. Then centrifuge at 3000 rpm for 5 min. Take the supernatant and freeze-dry it under vacuum to obtain transglutaminase loaded microparticles.

6. The method for preparing the biomimetic tendon according to claim 5, characterized in that, In step S1, the mass ratio of anhydrous ethanol, soybean lecithin, cholesterol, and gluconolactone is 1:(0.05-0.07):(0.015-0.025):(0.005-0.01).

7. The method for preparing the biomimetic tendon according to claim 6, characterized in that, In step S2, the mass ratio of PBS buffer, mannitol, and transglutaminase is 1:(0.01-0.02):(0.001-0.002).

8. The method for preparing the biomimetic tendon according to claim 7, characterized in that, In step S2, the mass ratio of the organic phase mixture to the aqueous phase mixture is 1:(5-6).

9. The method for preparing the biomimetic tendon according to claim 8, characterized in that, In step S2, the homogenization speed is 15000-18000 r / min, and the homogenization time is 3-5 min.

10. The method for preparing a biomimetic beef tendon sausage according to claim 9, characterized in that, In step D, the mass ratio of the primary biomimetic tendon to water during ultrasonic treatment is 1:(10-100), the ultrasonic power is 50-200W, the ultrasonic time is 0.5-3h, and the water is circulated and changed 2-5 times.

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