High-elastic low-fat, layered and aroma-locked pig-cattle composite red sausage and preparation process thereof

Abstract

The application discloses high-elastic low-fat layered lock-smell pig-cow composite red sausage and a preparation process thereof, and belongs to the technical field of meat product processing. The application adopts fine pork and beef as main meat sources, and is matched with drinking water, garlic, soybean protein isolate and a compound system of compliant food additives, and scientific proportioning of low salt and low nitrite is optimized. Meat quality levels are reserved through pig-cow differential aperture grading, uniform seasoning is realized through low-temperature intermittent tumbling, the incompatibility problem of pig-cow protein systems is solved through three-stage time sequence low-temperature chopping, intermittent low-harm smoking and three-stage gradient curing processes are matched, and finally, the finished product is prepared. The application solves the industry pain points of traditional pig-cow red sausage, such as loose and loose, cutting and dropping, high starch content, uneven smoking quality, and layered cracking, and the product is compact and high-elastic, low-fat and healthy, pure and stable in flavor, long in shelf life, suitable for large-scale industrial production, and wide in market application prospect.

Description

Technical Field

[0001] This invention belongs to the field of meat processing technology, specifically relating to a high-elasticity, low-fat, layered aroma-locking pork and beef compound sausage with a blend of pork and beef, low starch content, firm texture without becoming dry, and stable smoky flavor, as well as its differentiated preparation process. Background Technology

[0002] The traditional pork and beef mixed sausage production process on the market generally suffers from numerous industry defects, severely restricting product quality and market experience. Firstly, conventional production uses a simple mixing process where pork and beef are ground and chopped uniformly, resulting in excessively broken beef fibers or coarse residue. This leads to a tough, loose texture, easy crumbling when sliced, numerous internal holes, and poor taste. Secondly, traditional sausages typically have a starch content of 5%-12%, relying entirely on high starch content for water retention and shaping. This results in low meat content, a thin meaty texture, and a powdery, mushy taste. Currently, high-end, low-fat, pure meat sausages are extremely scarce in the market, failing to meet consumers' demand for healthy eating. Thirdly, the industry commonly uses continuous high-temperature smoking processes, which easily leads to problems such as inconsistent smoked color, excessive smoking, and uneven flavor. Different production batches exhibit significant differences in flavor and color, resulting in poor quality stability. Fourth, the compatibility between pork fat and beef high-protein gel systems is poor. Conventional processing methods easily lead to quality problems such as product separation, surface oil seepage, internal water seepage, and cracking during refrigerated storage. The product's quality stability is insufficient within its shelf life, resulting in a high rate of product defects and frequent returns and exchanges in the market. In summary, existing pork and beef composite sausage processing technology has significant technical shortcomings, and a novel, differentiated processing technology is urgently needed to address these industry pain points. Summary of the Invention

[0003] Purpose of the invention To address the shortcomings of existing traditional pork and beef compound sausage processing techniques, such as tough and loose meat, high starch content, poor smoking quality, product layering and cracking, and unstable batch quality, this invention provides an integrated preparation process based on differentiated formulation, graded grinding, segmented low-temperature chopping, intermittent low-harm smoking, and gradient maturation. This process achieves a layered texture effect, enhancing the aroma of beef and making pork tender, resulting in a high-quality pork and beef compound sausage that is low in starch, high in meat content, highly elastic, free of holes, does not crack, has stable flavor, and is low in fat and healthy.

[0004] Technical solution To achieve the above objectives, this invention provides a high-elasticity, low-fat, layered, aroma-locking pork and beef composite sausage, made from lean pork, beef, drinking water, garlic, soy protein isolate, edible salt, white sugar, monosodium glutamate, food additives, and pork casings. This invention also provides a preparation process for the above-mentioned high-elasticity, low-fat, layered, aroma-locking pork and beef composite sausage, including the following steps: Step 1: Differentiated Grinding by Grade: The lean pork is ground using a 6mm grinder to ensure that the pork is tender and has good water retention; the beef is ground separately using an 8mm grinder to retain trace amounts of beef fiber particles, creating a layered texture and avoiding the defects of pure beef being dry and pure pork being lacking chewiness. Step 2 Low-temperature intermittent tumbling and marinating: Control the ambient temperature at 0-4℃; tumble for 25 minutes and let it stand for 15 minutes as one cycle, and complete 3-4 cycles continuously. The total marinating time should not exceed 2 hours. The temperature of the meat should be controlled at ≤10℃ throughout the process to ensure that the meat is evenly flavored and kept fresh at low temperature without spoiling. Step 3: Segmented, time-sequential, low-temperature, variable-speed chopping: Temperature control throughout the process, with the output meat temperature ≤12℃: In the first stage, add minced lean pork and half the total amount of drinking water, and pre-chop at low speed to form a fine and stable emulsified base of fat; In the second stage, add minced beef and chop at medium speed to retain the texture of the beef particles and avoid the beef from gelatinizing, over-emulsifying, and becoming dry; In the third stage, add garlic, soy protein isolate, monosodium glutamate, white sugar, edible salt, and the remaining drinking water, and homogenize at high speed to form a stable composite gel system, solving the problems of incompatibility and stratified water output of pork and beef protein systems. Step 4: Quantitative stuffing and tying: Use natural pig casings to quantitatively stuff the chopped and mixed meat, ensuring the stuffing is neither too tight nor too loose, and tie it in sections to avoid the problem of the intestines bursting during subsequent steaming and smoking. Step 5: Intermittent start-stop low-harm fumigation and shaping: First, dry the intestines at 68-72℃ for 20 minutes to complete the shaping; then, adopt an intermittent cycle fumigation process, control the fumigation temperature at 55-62℃, with 8 minutes of fumigation and 12 minutes of cessation as one cycle, and a total fumigation time of 90-120 minutes, replacing the traditional continuous dense fumigation process. Step 6: Three-stage gradient heating cooking: The first stage is pre-cooking at 72-74℃ for 30 minutes to lock in moisture and set the shape; the second stage is steaming at 74-76℃ for 40 minutes to ensure the meat is thoroughly cooked and flavorful; the third stage is constant temperature at 78℃ for 10 minutes to enhance the stability of the product's gel structure and prevent problems such as surface hardening, internal loosening, and oil and water leakage caused by one-time high-temperature processing. Step 7: Cooling and sterilization packaging: Use ice water to rapidly cool the sausage casings until the product's center temperature is ≤15℃; after vacuum sealing, pasteurize at 85℃ for 15 minutes, and store at room temperature to extend the product's shelf life.

[0005] Beneficial effects Compared with the prior art, the present invention has the following significant technical advantages: 1. Significantly upgraded taste and quality: Through differentiated mincing of pork and beef and segmented chopping and mixing processes, it takes into account the tender taste of lean pork and the rich and chewy texture of beef, completely solving the four major defects of traditional red sausage: dryness, looseness, crumbling when sliced, and hollowness inside, resulting in a rich and unique taste. 2. Extremely strong product structure stability: The product adopts a soy protein isolate compound gel system to replace the traditional high starch shaping process. Combined with gradient ripening technology, the product has a dense and pore-free cross-section. It does not crack, separate, release oil or water during refrigeration and freezing storage. Its quality stability far exceeds that of products made with traditional processes. 3. High health attributes: The product abandons the high starch formula and adopts a low fat raw material ratio, while achieving low salt and low nitrite, which is in line with the current consumption trend of low fat, healthy and safe meat products, and the product has high added value. 4. Highly consistent batch quality: The intermittent low-harm smoking process completely solves the industry pain points of traditional smoking, such as color difference, excessive or uneven flavor, and large batch differences. The product has a reddish and uniform color, no burnt or bitter taste, and a clean and pure flavor. 5. Stable and safe shelf life: Through low-temperature pickling, gradient maturation, and secondary pasteurization processes, combined with a compliant food additive compound preservative system, long-term freshness can be achieved without the need for high-salt and high-strength preservatives, making it safer to eat. Detailed Implementation The technical solution of the present invention will be described in detail and completely below with reference to the preferred embodiment. This embodiment is only used to illustrate the present invention and is not intended to limit the scope of protection of the present invention. Preparation steps of the optimal embodiment: (1) Differentiated grinding by grade: lean pork is ground with a 6mm grinder and beef is ground with an 8mm grinder, and they are prepared separately; (2) Low-temperature intermittent tumbling and marinating: ambient temperature 3℃, tumbling for 25 minutes and resting for 15 minutes is one cycle, 4 consecutive cycles, total duration 2 hours, meat temperature ≤10℃ throughout; (3) Segmented time sequence low temperature variable speed chopping: First, add lean pork and 1 / 2 drinking water for low-speed pre-chopping, then add beef for medium-speed chopping, and finally add garlic, soy protein isolate, seasonings, food additives and remaining drinking water for high-speed homogenization. The output meat temperature is 10℃. (4) Quantitative filling and tying: Natural pig casings are quantitatively filled, with appropriate tightness, and tied in sections; (5) Intermittent start-stop low-harm fumigation: drying at 70℃ for 20 minutes for shaping, and then circulating fumigation at 60℃ for 8 minutes of smoke generation and 12 minutes of smoke stoppage, for a total duration of 100 minutes; (6) Three-stage gradient heating cooking: pre-cooking at 73℃ for 30 min, steaming at 75℃ for 40 min, and constant temperature at 78℃ for 10 min; (7) Cooling and sterilization packaging: Cool to the center temperature of 12°C with ice water, vacuum seal, pasteurize at 85°C for 15 minutes, and then cool to obtain the finished product. Testing showed that the red sausage prepared in this embodiment is free of holes, does not separate into layers, and does not release oil. It has a tender and chewy texture, uniform smoked color, pure flavor, and is low in fat and healthy. All quality indicators are superior to traditional pork and beef compound red sausages on the market. Attached Figure Description

[0006] 1. Attached diagram: Process flow chart 2. Attached diagram: The production process is shown in sequence as follows: graded differentiated grinding → low-temperature intermittent tumbling and marinating → segmented time-sequential low-temperature variable speed chopping and mixing → quantitative filling and tying → intermittent start-stop low-harm smoke setting → three-stage gradient heating and cooking → cooling sterilization and packaging.

Claims

1. A high-elasticity, low-fat, layered, aroma-locking pork and beef composite sausage, characterized in that, It is made from main ingredients, seasonings, food additives, solvents, and casings; the main ingredients include lean pork and beef; the seasonings include edible salt, white sugar, monosodium glutamate, and garlic; the food additives include acetylated distarch phosphate, sodium lactate, sodium tripolyphosphate, sodium D-isoascorbate, compound preservatives (nisin, potassium sorbate, sodium diacetate, sodium citrate, glucono-δ-lactone), edible flavorings, red yeast rice, sodium nitrite, etc.; the solvent is drinking water; the casing is pig casing; the compound red sausage is prepared through a proprietary process of differentiated particle size grinding, segmented sequential low-temperature chopping, low-temperature intermittent tumbling and marinating, intermittent low-harm smoking, and three-stage gradient temperature cooking, which has the characteristics of high elasticity and firmness, low fat and low oil, layered aroma locking, not easy to crack when refrigerated, and stable flavor.

2. A preparation process for a high-elasticity, low-fat, layered aroma-locking pork and beef composite sausage, characterized in that, The preparation of the pig-cattle composite red sausage according to claim 1 includes the following steps: Step 1: Differentiated grinding by grade; lean pork and beef are ground differently, with lean pork ground with a 6mm grinder and beef ground with an 8mm grinder, to form a meat particle structure with different coarseness, taking into account both the emulsified elasticity and the chewiness of the meat. Step 2: Low-temperature intermittent tumbling and marinating; Place the minced meat in a low-temperature environment of 0-4℃ for tumbling and marinating. One cycle is tumbling for 25 minutes and resting for 15 minutes. Complete 3-4 cycles continuously. The total marinating time should not exceed 2 hours. The temperature of the meat should be controlled at ≤10℃ throughout the process to achieve full activation and even flavoring of the meat. Step 3: Segmented, sequential, low-temperature, variable-speed chopping; low-temperature control throughout the process to ensure the output meat temperature is ≤12℃, using a segmented material, speed, and phased sequential chopping process; first, lean pork and some drinking water are added for low-speed pre-chopping to complete basic crushing and softening; then beef is added for medium-speed chopping to retain the unique granular texture of beef; finally, garlic, soy protein isolate, edible salt, white sugar, monosodium glutamate, food additives, and the remaining drinking water are added for high-speed homogenization to achieve deep emulsification and fusion of all raw materials; Step 4: Quantitative filling and tying; Select natural pig casings as the packaging carrier, quantitatively fill the chopped and homogenized meat, and tie and shape it in sections to ensure that the finished product has uniform specifications and a neat shape; Step 5: Intermittent start-stop low-harm fumigation and shaping; first, dry at a temperature of 68-72℃ for 20 minutes to shape the sausage skin and remove surface moisture; then, in a low-temperature environment of 55-62℃, use an intermittent cycle mode of 8 minutes of smoke generation and 12 minutes of smoke stoppage for fumigation, with the total fumigation time controlled at 90-120 minutes to achieve uniform coloring and layered fragrance locking; Step 6: Three-stage gradient heating cooking; adopting a stepped segmented heating process, pre-cooking at 72-74℃ for 30 minutes, steaming at 74-76℃ for 40 minutes, and constant temperature at 78℃ for 10 minutes in sequence, to solidify the meat gel structure step by step and stabilize the product's forming state. Step 7: Cooling, sterilization and packaging; After cooking, use ice water to cool rapidly until the product center temperature is ≤15℃, then vacuum seal, and finally pasteurize at 85℃ for 15 minutes. After cooling, the finished compound red sausage is obtained.

3. The preparation process of the high-elasticity, low-fat, layered aroma-locking pork and beef composite red sausage according to claim 2, characterized in that: In step 3, the mixing speed of low-speed pre-chopping, medium-speed chopping, and high-speed homogenization increases step by step to match the different needs of crushing, softening, emulsifying, and homogenizing different meat raw materials and auxiliary materials, so as to achieve layered integration and uniform combination of main ingredients and auxiliary materials, and improve the overall elasticity and delicate taste of the product.

4. The preparation process of the high-elasticity, low-fat, layered aroma-locking pork and beef composite sausage according to claim 2, characterized in that: The intermittent start-stop smoking process described in step 5, through the intermittent operation of alternating smoking and stopping, ensures that the color of the sausage skin is uniform and consistent, avoids problems such as local scorching and bitterness residue, and achieves layered aroma locking inside and outside the product, resulting in a long-lasting and stable flavor.

5. The preparation process of the high-elasticity, low-fat, layered aroma-locking pork and beef composite red sausage according to claim 2, characterized in that: The three-stage gradient heating and cooking process described in step 6 avoids the problems of water and oil seepage caused by instantaneous high temperature through a step-by-step gradual heating method. It effectively improves the defects of product internal layering, cold storage cracking, and loose texture, significantly enhances the stability of product gel structure, and improves the elasticity and firmness of finished product.

6. The preparation process of the high-elasticity, low-fat, layered aroma-locking pork and beef composite red sausage according to claim 2, characterized in that: Step 2 involves a low-temperature environment throughout the process, combined with an intermittent tumbling mode. This ensures that the meat is marinated evenly while preserving its activity to the greatest extent. It also meets the structural shaping requirements of low-fat formulas and avoids the problems of low-fat products being loose and lacking elasticity.

7. The preparation process of the high-elasticity, low-fat, layered aroma-locking pork and beef composite red sausage according to claim 2, characterized in that: Step 7 employs a combination of rapid ice water cooling and low-temperature pasteurization. This effectively kills bacteria and extends the product's shelf life while preserving the product's smoky flavor and elastic structure to the greatest extent possible, avoiding the problems of hardening and flavor loss caused by high-temperature sterilization.

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