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Method for improving texture properties of emulsified sausages at ultrahigh pressure

An emulsified sausage and ultra-high pressure technology, which is applied in sausage production, slaughtering, food science, etc., can solve the problems of affecting the color quality of meat products, restricting the wide application, and fading red, so as to improve the texture and water retention and reduce the color The effect of improving texture properties

Active Publication Date: 2014-04-30
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Abstract
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Problems solved by technology

However, the pressure will gradually denature the myoglobin and hemoglobin in the sarcoplasm and lose the inherent red color, causing the red color in the muscle to gradually fade and turn gray, and finally turn grayish white similar to boiled meat, which will affect the color quality of meat products
Therefore, in the application of meat products, there are still such technical obstacles in ultra-high pressure technology, which restricts its wide application.

Method used

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  • Method for improving texture properties of emulsified sausages at ultrahigh pressure
  • Method for improving texture properties of emulsified sausages at ultrahigh pressure
  • Method for improving texture properties of emulsified sausages at ultrahigh pressure

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Embodiment example

[0029] Taking mutton emulsified sausage as an example, it is prepared according to the following raw materials:

[0030] Lamb foreleg, lamb tail fat, crushed ice, salt, egg white casing.

[0031] The preparation method comprises the following steps:

[0032] (1) Trimming and mincing of raw meat

[0033] Remove the cartilage, fascia, and blood clots in the lean lamb, cut the meat into small pieces, and grind it with a meat grinder to make meat mince; cut the sheep tail oil into small pieces, and grind it with a meat grinder.

[0034] (2) Ultra-high pressure treatment

[0035] Put the minced meat into a vacuum packaging bag and vacuum pack it; put it into an ultra-high pressure equipment container for ultra-high pressure treatment, and the ultra-high pressure treatment condition of the facility is 200MPa at room temperature for 5 minutes;

[0036] (3) Emulsification and chopping

[0037] After putting the processed mutton into the chopping machine, according to the ratio of ...

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Abstract

The invention discloses a method for improving the texture properties of emulsified sausages at an ultrahigh pressure. The method is composed of the following steps: removing the fats and fascia of raw meat, grinding by a meat grinder, and performing an ultrahigh-pressure treatment in certain conditions; mixing and chopping the samples after being subject to the ultrahigh-pressure treatment with salt, fats and ice water in a ratio, placing the mixture in a sausage stuffer, and stuffing by protein casings and boiling to obtain the emulsified sausages. According to the emulsified sausages prepared by using the method, the influence of the ultrahigh-pressure treatment on the colour of the samples can be reduced while the texture properties and water-retaining property are improved, thus improving the overall quality of the emulsified sausages.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a method for improving the texture characteristics of emulsified sausages by using ultra-high pressure technology. Background technique [0002] Ultra High Pressure Processing (UHPP), also known as High Hydrostatic Pressure (HHP), is a new type of non-thermal processing technology that can improve food quality without destroying the flavor and nutrition of food. It can effectively passivate or inactivate microorganisms in food and prolong its shelf life. This technology has been applied in the preservation of fruits and vegetables, jams, dairy products, aquatic products, egg products and other products. [0003] In recent years, the research and application of ultra-high pressure technology in meat and meat products has attracted people's attention. Studies have shown that ultra-high pressure can not only destroy the cell wall and cell membrane of bac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C7/00A22C11/00
Inventor 高远张德权饶伟丽陈丽李欣王振宇丁楷刘岳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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