Method for preparing cooked grilling sausage
The present disclosure provides a method for manufacturing a cooked grilling sausage. In the present disclosure, lean animal meat is subjected to a high-voltage pulsed electric field treatment to promote dissolution of salt-soluble proteins in the lean animal meat and to promote hydration of the salt-soluble proteins during curing. This process helps a resulting minced meat form a three-dimensional gel-like texture, thus making the cooked grilling sausage chewy, tender, and juicy. A raw material of the cooked grilling sausage includes lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By using the complex phosphates with a low viscosity instead of a plant-derived texture restructuring gum, a hydrophilic colloid stabilizer, and a water-retaining agent, a texture of the fresh lean animal meat can be transformed into a tender, elastic, and juicy texture of the cooked grilling sausage with a high water-holding capacity.
1 . A method for preparing a cooked grilling sausage, comprising the following steps:
preparing raw materials, wherein the raw material comprises the following components in mass percentage:
64% to 68% of the lean animal meat, 12% to 16% of the animal fat, 6% to 11% of the sucrose, 0.6% to 1.5% of the salt, 0.8% to 2.0% of the Chinese liquor, 0.1% to 0.3% of the complex phosphates, and 5.7% to 12.5% of the crushed ice;
subjecting the lean animal meat to a high-voltage pulsed electric field treatment and mincing in sequence to obtain a first minced meat;
mixing the first minced meat with the animal fat, the sucrose, the salt, the Chinese liquor, the complex phosphates, and the crushed ice to allow vigorous beating to obtain a second minced meat;
allowing the second minced meat to stand in a refrigerator to obtain a third minced meat; and
subjecting the third minced meat to sausage casing filling, drying, curing, cooking, and cooling in sequence to obtain the cooked grilling sausage.
2 . The method according to claim 1 , wherein the lean animal meat is one or more selected from the group consisting of lean beef, lean pork, lean lamb, and chicken breast; the animal fat is one or more selected from the group consisting of pork fat, beef fat, lamb fat, duck fat, and chicken fat; and the Chinese liquor has an alcohol content of 42% (v/v) to 56% (v/v).
3 . The method according to claim 1 , wherein the raw material further comprises a natural spice; 1.2% to 1.5% of the natural spice is added based on the mass percentage of the lean animal meat; and the natural spice is one or more selected from the group consisting of a five spice powder, star anise, white pepper, black pepper, cinnamon, bay leaf, clove, fennel, garlic, ginger, chili, and Sichuan peppercorn.
4 . The method according to claim 1 , wherein the high-voltage pulsed electric field treatment comprises: immersing the lean animal meat into a conducting solution to allow electroporation; the conducting solution is an aqueous solution of a food-grade metal salt additive, and has a conductivity of 600 μS/cm to 1,800 μS/cm and a temperature of 0° C. to 4° C.; the conducting solution and the lean animal meat are at a mass ratio of 1:1; the electroporation is conducted under a high-voltage pulsed electric field; the high-voltage pulsed electric field has a voltage of 20 kV to 30 kV, a field intensity of 1.5 kV/cm to 3 kV/cm, a frequency of 1 kHz, a pulse duration of 40 us, and a pulse number of 100 pulses to 500 pulses; and a container for the electroporation is a treatment chamber with an electrode plate distance of 10 cm.
5 . The method according to claim 1 , wherein the mincing is conducted in a mincer, and a pore plate of the mincer has a pore size of 3 mm to 18 mm.
6 . The method according to claim 1 , wherein the vigorous beating is conducted at 150 r/min to 200 r/min for 20 min to 30 min in an instrument selected from the group consisting of a beater, a mixer, and a vacuum tumbler.
7 . The method according to claim 1 , wherein the second minced meat is allowed to stand in the refrigerator at 0° C. to 5° C. for 4 h to 12 h.
8 . The method according to claim 1 , wherein a sausage casing for the sausage casing filling is selected from the group consisting of a pig small intestine-derived sausage casing, a sheep sausage casing, and a collagen sausage casing;
the drying is conducted at 35° C. to 70° C. for 1 h to 24 h;
the curing is conducted at 80° C. to 130° C. for 10 min to 60 min; and
the cooling is conducted to reach a room temperature for 4 h to 5 h.
9 . The method according to claim 1 , wherein the cooked grilling sausage after the cooling is packaged and refrigerated at −25° C. to −15° C. for 12 h to 6 months in sequence.
10 . The method according to claim 9 , wherein a sausage casing for the sausage casing filling is selected from the group consisting of a pig small intestine-derived sausage casing, a sheep sausage casing, a collagen sausage casing, and other edible sausage casings;
the drying is conducted at 35° C. to 70° C. for 1 h to 24 h;
the curing is conducted at 80° C. to 130° C. for 10 min to 60 min; and
the cooling is conducted to reach a room temperature for 4 h to 5 h.