Effect of drying process on the quality of low temperature sausage

Abstract: The low temperature sausage was prepared by using pork and fish paste as the main raw materials. The drying conditions were optimized. The effects of hot air drying time, microwave drying equipment and microwave time on the quality of low temperature sausage were discussed.

The results showed that with the prolongation of hot air drying time, the shape, color, taste and taste of the sausages increased, and the difference between internal and external moisture decreased. After microwave treatment, it helps to balance the internal and external moisture and improve the uniformity of color. Sensory quality, however, too long a time will cause poor taste of the meat, excessive hardness, and decreased chromaticity. The optimum drying process of the low temperature sausage is dried by a hot air drying oven at 55 ° C for 14 hours, and then dried by a microwave of 250 W for 90 s.

Key words: meat sausage microwave drying, hot air drying, moisture

China is a big freshwater fish farming country in the world. Fish gill products are one of the main aquatic products. During the processing, a large number of by-products such as fish heads and fish bones are produced. Fish bone is rich in nutrients such as protein and calcium, and has high absorption and utilization rate. It is a good natural protein and calcium source.

These by-products are currently mainly used for processing into feeds with lower added value or directly discarded, resulting in huge waste. Therefore, the fish bone after the meat is collected or the fish body after the three is processed into a fish paste, and the application to the pork sausage can not only increase the nutritional value of the product, but also increase the added value.

As the main trend of the future development of meat products in China, low temperature meat products generally have a heating temperature within the pasteurization temperature range. Compared with high-temperature meat products, it has better flavor and nutrition, but it also has defects such as poor texture, poor mouthfeel and water. Baking is the main process affecting the quality of low-temperature sausages. It takes a lot of time. In order to shorten the processing time and ensure its quality, we try to introduce hot air microwave drying to dry the sausage.

Studies have shown that the material is first dried with hot air to a certain water content, and then microwave drying can greatly shorten the drying time, reduce energy consumption, and the sensory quality and rehydration are better. At present, hot air-microwave combined drying processes are mostly used in fruits and vegetables, but research reports on meat products are rare.

In this paper, the squid is used as raw material, and the fish paste is made into micro-chemical treatment. The fish paste is mixed with pork to prepare low-temperature sausage. The effects of hot air drying time, microwave time and microwave power on the quality of sausage are studied. The process parameters provide a theoretical reference for the production of low temperature sausage.