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CN-121970867-A - Quinoa mutton sausage and preparation method thereof

CN121970867ACN 121970867 ACN121970867 ACN 121970867ACN-121970867-A

Abstract

The invention relates to a quinoa mutton sausage and a preparation method thereof, and belongs to the technical field of mutton sausage processing. The invention aims to solve the problems of higher cooking loss, loose texture, poor flavor fusion and the like caused by insufficient combination of the quinoa flour and a meat emulsion system when the quinoa flour is added in the mutton sausage. The technical scheme is characterized in that before the quinoa flour is mixed with main and auxiliary materials such as minced mutton, the quinoa flour is subjected to a key pretreatment, namely the quinoa flour is placed in a closed container, and the mixed gas of carbon dioxide and nitrogen under certain temperature, humidity and pressure is introduced for treatment, and the quinoa flour is closed and cooled for standby after the treatment is finished. The method is mainly used for preparing the quinoa added type mutton sausage product with more compact texture, better water retention and coordinated flavor.

Inventors

  • YUN YUEYING
  • HAN YUNFEI
  • LIU YAZHOU
  • GUO FUCHENG
  • ZHENG XIAOCHUN
  • LI WENBO

Assignees

  • 内蒙古科技大学

Dates

Publication Date
20260505
Application Date
20260316

Claims (6)

  1. 1. A preparation method of quinoa mutton sausage is characterized in that the quinoa mutton sausage is prepared from 100 parts of mutton and quinoa flour, wherein the fat ratio of the mutton is 2:8, the quinoa flour is 2-6 parts, the auxiliary materials comprise 1.5-2.5 parts of salt and other auxiliary materials acceptable in food science, and the auxiliary materials also comprise 2 parts of white granulated sugar, 0.25 part of ginger powder, 0.25 part of cumin powder, 0.25 part of spice powder, 0.2 part of monosodium glutamate, 0.2 part of red yeast powder, 0.1 part of pepper powder, 0.5 part of white spirit, 0.3 part of konjak powder and 0.3 part of carrageenan; The preparation method comprises the following steps: finishing and mincing mutton to obtain meat emulsion; uniformly mixing the minced mutton with the quinoa flour, the salt and other auxiliary materials; filling the mixed meat material into a casing; will be poured steaming sausage; wherein, before the step of uniformly mixing the minced mutton with the quinoa flour, the salt and other auxiliary materials, the method further comprises the following pretreatment of the quinoa flour: Placing quinoa flour in a closed container, and introducing mixed gas of CO 2 and N 2 with the temperature of 60-80 ℃ and the humidity of 60-80% for treatment for 15-30min, wherein the treatment pressure is 0.1-0.3MPa, and the volume ratio of CO 2 to N 2 in the mixed gas is (1:3) - (3:1); after the treatment is finished, cooling the quinoa flour to room temperature in a closed state for standby; the pretreatment of the quinoa flour further comprises: mixing the air-pressure treated quinoa flour with ice water at 4-10deg.C at weight ratio of 1 (2.5-3.5), adding 30-50% of the weight of rhizoma Amorphophalli powder and 30-50% of the weight of carrageenan into the adjuvants, homogenizing at 2000-4000 rpm for 2-4min under vacuum degree of-0.06-0.09 MPa to form uniform quinoa pretreatment paste, and standing and aging at 4deg.C for 20-40min.
  2. 2. The method of claim 1 wherein the step of mixing the minced mutton with the quinoa flour, salt and other excipients to homogeneity comprises: Dividing the minced mutton into a first part, a second part and a third part with the weight ratio of 6:3:1; firstly, placing a first part of mutton paste, quinoa pretreatment paste, all salt and white spirit in a chopping mixer, chopping for 1-2min at 8-12 ℃, and then switching to 3000-4000 rpm for chopping for 3-5min to form primary emulsion; then adding a second part of minced mutton and the rest auxiliary materials into the primary emulsified emulsion, and chopping for 2-3min at the temperature of 8-12 ℃ with 2000-2500 rpm; And finally, adding a third part of minced mutton, and chopping at the same temperature for 1-2min at 800-1200 rpm until the mixture is uniformly mixed, thus obtaining the final sausage minced meat.
  3. 3. The preparation method of claim 1, wherein the quinoa flour is added in an amount of 4 parts.
  4. 4. The method according to claim 1, wherein the salt is added in an amount of 2 parts.
  5. 5. The method of claim 1, wherein the cooking time is 14 minutes.
  6. 6. A quinoa mutton sausage obtained by the method of any one of claims 1-5.

Description

Quinoa mutton sausage and preparation method thereof Technical Field The invention relates to the field of mutton sausage. More specifically, the invention relates to a quinoa mutton sausage and a preparation method thereof. Background In the field of mutton sausage products, cereal or vegetable protein auxiliary materials are sometimes added in the formula in order to improve the nutritional structure of the product or adjust the cost. Quinoa is of interest as a cereal with a high nutritional value and its use. However, the addition of this in powder form directly to mutton sausages presents technical challenges in practice. First, quinoa flour itself has a strong water absorption, but when it is directly mixed with meat emulsion, the absorption and distribution of water tends to be difficult to reach a uniform and sufficient state quickly. This may lead to uneven water activity inside the sausage, during subsequent heating, water is easily lost from the areas of insufficient bonding, resulting in higher cooking loss rate, lower product yield, and the final sausage has a dry and hard mouthfeel, and may have irregular pores in the cut surface, affecting the firmness and integrity of the tissue state. Second, the addition of quinoa flour may interfere with the formation of a thermally induced gel network of meat proteins. If the mixing process is improper, emulsion stability of the emulsion may be compromised, resulting in reduced fat and moisture retention. This not only aggravates the cooking loss, but also deteriorates the product texture, manifests as insufficient elasticity, poor chewiness, and even causes problems of loose texture or powdery texture. In addition, it is a difficulty how to combine the flavor of quinoa with the flavor of mutton and to reduce the inherent mutton smell as much as possible. Simple physical mixing may not achieve efficient flavor fusion and the product may suffer from flavor separation or off-flavor residue. In order to solve the above problems, attempts have been made in the art to adjust the particle size of quinoa flour, change the addition ratio or optimize the mixing process parameters, but when improving a certain index (such as texture), other indexes (such as water retention) may be adversely affected, and it is difficult to achieve synchronous and stable improvement of sensory quality, processability and texture characteristics. Thus, there is a need for a method that systematically improves the negative impact of quinoa addition on mutton sausage quality. Disclosure of Invention It is an object of the present invention to solve at least the above problems and to provide at least the advantages to be described later. To achieve these objects and other advantages and in accordance with the purpose of the invention, there is provided a method for preparing a quinoa mutton sausage, which is prepared from a main material and an auxiliary material, wherein the main material comprises 100 parts of mutton and quinoa flour, the fat-lean ratio of the mutton is 2:8, and the quinoa flour is 2-6 parts, and the auxiliary material comprises 1.5-2.5 parts of table salt and other auxiliary materials acceptable in food; The preparation method comprises the following steps: finishing and mincing mutton to obtain meat emulsion; uniformly mixing the minced mutton with the quinoa flour, the salt and other auxiliary materials; filling the mixed meat material into a casing; will be poured steaming sausage; wherein, before the step of uniformly mixing the minced mutton with the quinoa flour, the salt and other auxiliary materials, the method further comprises the following pretreatment of the quinoa flour: Placing quinoa flour in a closed container, and introducing mixed gas of CO 2 and N 2 with the temperature of 60-80 ℃ and the humidity of 60-80% for treatment for 15-30min, wherein the treatment pressure is 0.1-0.3MPa, and the volume ratio of CO 2 to N 2 in the mixed gas is (1:3) - (3:1); after the treatment, the quinoa flour is cooled to room temperature in a closed state for standby. Preferably, the auxiliary materials further comprise 2 parts of white granulated sugar, 0.25 part of ginger powder, 0.25 part of cumin powder, 0.25 part of five-spice powder, 0.2 part of monosodium glutamate, 0.2 part of red yeast rice powder, 0.1 part of pepper powder, 0.5 part of white spirit, 0.3 part of konjak powder and 0.3 part of carrageenan. Preferably, the pretreatment of quinoa flour further comprises: mixing the air-pressure treated quinoa flour with ice water at 4-10deg.C at weight ratio of 1 (2.5-3.5), adding 30-50% of the weight of rhizoma Amorphophalli powder and 30-50% of the weight of carrageenan into the adjuvants, homogenizing at 2000-4000 rpm for 2-4min under vacuum degree of-0.06-0.09 MPa to form uniform quinoa pretreatment paste, and standing and aging at 4deg.C for 20-40min. Preferably, the step of uniformly mixing the minced mutton with the quinoa flour, the salt and other auxiliary