Study On The Technology Of Compound Convenient Sausage Processing

Meat products gradually become an important part of people's diet structure. In order to meet consumers'demand of healthyand nutritionalfoods, researchers change the material, process or quality characteristics of traditional sausagestoimproveflavor and healthy function, and keep a balanced diet. Therefore, researchers addlimited cerealsand vegetables to meat product so as to increase vitamin and dietary fiber. This study aims to develop portable grain sausages with rich moisture and nutrition. It retains grains andnutrition, and it also satisfies people'spsychological needs of a healthy diet. In this study, black beans, oats, purple sweet potatoes, yams were added tomeat sausages, and different dosages and the effects of pretreatment methods on sensory evaluation and texture of sausage were researched. The author obtained the best formula of meat sausages by single factor orthogonal experiment and drew the following conclusions.By single factor test, the author confirmed the optimum amount of raw materials according to the indexes of sensory score and texture. In addition, carrageenan, complex phosphates and the added content of egg white solution was optimized by response surface methodology according to the indexes of the elasticity of sausage. The result shows that when the amount of flexible carrageenan is 0.4g, compound phosphate 0.28g and egg white solution 11g, the optimum elasticity of sausage is 0.89N. New meat sausages in this manufacturing process is smooth on the surface, elastic and compact with great slices.By single factor test, the author confirmed the optimum additive amount of black beans, oats, purple sweet potatoes and yams according to the indexes of sensory score and texture. In addition, the effects of various factors on the sensory score of grain sausages is in the following order, purple potatoes>oats>black beans> yams. In other words, the additive amount of purple potatoeshas the most impact on the overall sensory quality of meat sausages. When the additive amount of vegetables andgrain cereals increase, the same with the sensory score is not true by orthogonal experiment. The best formula of new sausages is that the amount of black beans is 7g,oats 9g, purple potatoes 8g, yams 7g.The author measured the nutrition of four kinds of composite materials and sausagesrespectively and concluded that they both had abundant nutritions.Composite sausages were evaluated according to the indexes of amino acid, wherein the E/F is 40.84, E/N is 69.06, and the amino acid pattern of composite sausages is close to FAO/WHO. It shows that the compound protein in composite sausages is of high quality.Therefore, the addition of composite materialsmakes nutrients and flavor improved significantly.During storage, composite sausages of different sterilization process in different number of days was evaluated by water content, protein content, total number of colonies, shear force and sensory evaluation. It shows that the sausages through the sterilizing process are better than non-sterile ones, and the sausages through microwave sterilization are better than heat-sterilized ones.Therefore,by measuring these three groups of indexes,the shelf life should be microwave sterilization> heating and sterilizing> not sterilized.