Sausage containing crosslinked peanut protein and preparation method thereof

Abstract

The invention discloses sausage containing crosslinked peanut protein and a preparation method thereof. The peanut protein is crosslinked through action of a cross-linking enzyme to obtain the crosslinked peanut protein functions of which are largely improved. The crosslinked peanut protein is adopted as one of the main raw materials for preparation of the sausage, and therefore the nutrition and the quality of the sausage can be improved. The crosslinked peanut protein, as a substitute of soybean protein, is adopted in the preparation of the sausage, thus overcoming problems of continuously rising prices and supply shortage of the soybean protein. In particular, the byproduct peanut meal of peanut oil manufacture processes can be utilized, and the peanut meal is low in cost and rich in nutrition, thus developing a novel good protein resource following the soybean protein, and effectively reducing the production cost of the sausage. In addition, a certain weight part of pig back fat is added and ice water is used for mixing, so as to obtain an emulsion facilitating taste and quality improvement of the sausage. By addition of a certain ratio of egg mixture, the taste and the quality of the sausage are better.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a sausage containing cross-linked peanut protein and a preparation method thereof. Background technique [0002] Sausage is a typical meat product made of livestock and poultry meat as the main raw material. The meat is delicate and flexible, and has the characteristics of convenient carrying, simple eating and long shelf life. Therefore, it is well received by consumers. The texture characteristics of sausages, such as hardness, elasticity, cohesion, chewiness, brittleness, and stickiness, are important physical characteristics of meat products such as sausages. In the processing of meat products, protein is added to greatly improve the yield, water holding capacity and texture of meat products, especially emulsified sausage meat products, which can improve their quality and nutritional value, and have gradually become a trend. [0003] Because soy protein has good functions, such as ...

AI Technical Summary

Problems solved by technology

However, other vegetable proteins often lack the functions of emulsification, water retention and oil retention, and the effect of direct application in the production of meat products is not good.

[0004] For example, peanut protein is divided into two categories: 90% is salt-soluble protein, and 10% is water-soluble protein. The salt-soluble protein mainly includes peanut globulin and conglobulin, both of which are more easily absorbed than soybean protein. Peanut protein It is a new high-quality protein resource after soybean protein, and peanut meal, a by-product of peanut oil extraction, has high protein content, lacks deep development and utilization, and is only used as feed, resulting in waste of raw materials

However, at present, peanut protein in my country has not been fully utilized in meat products, because its functional properties are poor, which limits the scope of application

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