低温猪肉火腿肠加工工艺
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摘要
为探究低温猪肉火腿肠的最佳生产工艺,研究在传统高温火腿肠加工工艺的基础上,结合低温肉制品加工原理制备低温猪肉火腿肠,以感官评价为指标,探究影响产品质量的主要因素。结果表明,原料肥瘦比、肥肉预处理方式、腌制剂配方、斩拌工艺与烘烤条件是影响低温猪肉火腿肠的主要因素,产品制备的最佳工艺条件为:原料肉肥瘦比2∶8(质量比),用出肉板孔径为8 mm的绞肉机对肥肉进行初步的绞制,腌制液配料(质量分数)为食盐2. 5%,亚硝酸盐0. 003%,D-异抗坏血酸钠0. 3%,复合磷酸盐0. 5%(m(六偏磷酸钠)∶m(三聚磷酸钠)∶m(焦磷酸钠)=10∶30∶17)在4℃环境下腌制24 h,最佳斩拌条件为低速(1 000 r/min)与高速(2 000 r/min)结合斩拌330 s,肉糜灌肠后60℃烘烤30 min再蒸煮杀菌,低温保藏。该条件下制备的产品在气味、外观、组织结构、风味等方面均最佳。
The best processing technology to pasteurize ham sausages at low temperatures was studied. Based on the traditional ham sausages high temperatures processing technology,the principle of processing meat products at low temperatures,the main factors affecting product quality were studied by sensory evaluation. The results showed that the ratio of fat to lean,fat pre-treatment,curing agent formula,chopping,and roasting conditions were the main factors that affected the quality of pasteurized ham sausages at low temperatures. The best processing technology to pasteurise ham sausages was as follows∶ meat material with a fat-to-lean ratio of 2∶ 8 was cured at 4 ℃ for 24 hours in a curing agent,which was formulated with 2. 5% salt,0. 003% nitrite,0. 3% D-erythorbate sodium and 0. 5% of phosphates( sodium hexametaphosphate ∶ sodium tripolyphosphate ∶ sodium pyrophosphate = 10 ∶ 30 ∶ 17). Before curing,fat passed 8 mm sieve of meat grinder. The chopping knife worked at a low-speed( 1 000 r/min) and a highspeed( 2 000 r/min) for 330 s at chopping stage. The sausage was roasted at 60 ℃ for 30 min afterwards. Then,the product was cooked and stored at low temperatures. Products prepared under optium conditions were good in odour,appearance,structure,and flavor.
The best processing technology to pasteurize ham sausages at low temperatures was studied. Based on the traditional ham sausages high temperatures processing technology,the principle of processing meat products at low temperatures,the main factors affecting product quality were studied by sensory evaluation. The results showed that the ratio of fat to lean,fat pre-treatment,curing agent formula,chopping,and roasting conditions were the main factors that affected the quality of pasteurized ham sausages at low temperatures. The best processing technology to pasteurise ham sausages was as follows∶ meat material with a fat-to-lean ratio of 2∶ 8 was cured at 4 ℃ for 24 hours in a curing agent,which was formulated with 2. 5% salt,0. 003% nitrite,0. 3% D-erythorbate sodium and 0. 5% of phosphates( sodium hexametaphosphate ∶ sodium tripolyphosphate ∶ sodium pyrophosphate = 10 ∶ 30 ∶ 17). Before curing,fat passed 8 mm sieve of meat grinder. The chopping knife worked at a low-speed( 1 000 r/min) and a highspeed( 2 000 r/min) for 330 s at chopping stage. The sausage was roasted at 60 ℃ for 30 min afterwards. Then,the product was cooked and stored at low temperatures. Products prepared under optium conditions were good in odour,appearance,structure,and flavor.
引文
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[19]刘迪迪,孔保华.不同肥瘦肉质量比对乳化肠品质的影响[J].食品与发酵工业,2009,35(12):173-177.
[20]阚建全.食品化学[M].北京:中国农业大学出版社,2014:166-167.
[2]雷雨.火腿肠生产工艺及质量控制[J].食品科技,1999(5):22-24.
[3]汤凤霞,乔长晟.低温火腿肠工艺技术研究[J].食品工业科技,2005(4):135-137.
[4]胡鹏,蔡荣宝,赵增祥,等.低温火腿与高温火腿物理性质差异研究[J].中国食物与营养,2009(8):37-39.
[5]王鹤霖.菠菜汁低温火腿肠加工工艺研究[J].肉类工业,2011(7):11-14.
[6]刘迪迪.斩拌条件及添加成分对肉糜类制品质量的影响[D].哈尔滨:东北农业大学,2010.
[7] THOMAS R,ANJANEYULU A S R,GADEKAR Y P,et al. Effect of comminution temperature on the quality and shelf life of buffalo meat nuggets[J]. Food Chemistry,2006,103(3):787-794.
[8]黄德智,张向生.新编肉制品生产工艺与试验[M].北京:中国轻工业出版社,2000:56-63.
[9]李苗云,赵改名,张秋会,等.复合磷酸盐对肉制品加工中的保水性优化研究[J].食品科学,2009,30(8):80-85.
[10]刘颖,王修俊,邱树毅,等.复合磷酸盐对鲜切猪里脊肉肌球蛋白凝胶保水性的影响研究[J].现代食品科技,2008(4):324-326.
[11] MITTAL G S,BARBUT S. Effects of fat reduction on frankfurters physical and sensory characteristics[J]. Food Research International,1994,27(5):425-431.
[12] BANON S,DIAZ P,NIETO G,et al. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch[J].Meat Science,2008,80(3):649-655.
[13]蒋子敬,郭训练,李文秀,等.咖喱牦牛肉方便菜肴生产工艺优化研究[J].食品工业科技,2018(9):1-18.
[14]郭添玥.氯化钠和三聚磷酸钠对超高压鸡肉制品凝胶特性的影响[D].南京:南京农业大学,2015.
[15]汪张贵.肌肉蛋白与脂肪剪切乳化机理的研究[D].南京:南京农业大学,2010.
[16]刘颖.复合磷酸盐食品添加剂的开发及应用研究[D].贵阳:贵州大学,2008.
[17]丛玉艳,党华龙,张建勋.焦磷酸钠处理对牛肉嫩度和系水力影响的研究[J].肉类工业,2006(1):24-26.
[18]周伟伟,刘毅,陈霞,等.斩拌条件对乳化型香肠品质和微结构的影响[J].肉类研究,2007(3):38-40; 43.
[19]刘迪迪,孔保华.不同肥瘦肉质量比对乳化肠品质的影响[J].食品与发酵工业,2009,35(12):173-177.
[20]阚建全.食品化学[M].北京:中国农业大学出版社,2014:166-167.