龙虾虾肉肠工艺研究

Study on technology of lobster meat sausage

通过在传统香肠配料里添加龙虾肉,改变香肠的加工技术参数,力求制作出一款高端的香肠产品。利用单因素试验和感官评分,确定了最佳的龙虾香肠配方为:鸡肉11.5%、猪前腿肉25.5%、龙虾肉12.5%、肥膘6.0%、鸡皮17.0%、冰水11.5%、磷酸酯木薯变性淀粉6.3%、盐1.6%、白砂糖5.3%、味精0.6%、异VC钠0.1%、大豆分离蛋白0.6%、复配磷酸盐0.4%、亚硝酸钠0.004%、TG酶0.4%、龙虾酱0.5%、香精0.1%。最佳的技术参数为:先在56℃下干燥20min,然后在60℃蒸煮10min,最后78℃蒸煮25min。在此条件下,制得的龙虾肠色泽金黄,芳香浓郁,滋味鲜美,外观完整,口感均匀,切片质地紧密,感官评分最高。

Lobster meat was added into the traditional sausage ingredients,and the processing technological parameters of sausagewere changed,and a high-end sausage productwas produced.Through single factor experiment and sensory evaluation,the optimum formula of lobster sausage was determined and it was as follows:chicken was 11.5%,and pig foreleg meat was 25.5%,and lobster meat was 12.5%,and fat was 6.0%,and chicken skin was 17.0%,and ice water was 11.5%,and phosphate modified cassava starch was 6.3%,and salt was 1.6%,and sugar was 5.3%,and monosodium glutamate was 0.6%,andsodium iso VC was 0.1%,and soy protein isolate was 0.6%,and compound phosphate was 0.4%,and sodium nitrite was 0.004%,and TG enzyme was 0.4%,and lobster sauce was 0.5%,and essence was0.1%.The best technological parameters were as follows:the product was dried at 56℃for 20 min,then cooked at 60℃for 10 min,finally cooked at 78℃for 25 min.Under this condition,the prepared lobster sausage had golden color,rich aroma,delicious taste,complete appearance,uniform taste and compact slice texture,andthe sensory score was the highest.