I. Reasons for Oil Leakage
1. Low proportion of lean meat: After meat is minced and tenderized, a large amount of salt-soluble protein will be released under the action of salt and phosphate. Salt-soluble protein has a strong ability to wrap fat. If the proportion of meat in the product is relatively low, the ability to wrap fat will decrease, eventually leading to oil leakage in the product.
2. Excessive fat content: Many manufacturers increase the fat content to reduce costs. Despite the full play of the role of salt-soluble protein, some fat still cannot be wrapped, resulting in excessive fat in the product and oil leakage.
3. Insufficient addition of concentrated protein and isolated protein: Both concentrated protein and isolated protein have strong oil and water retention properties. However, due to the addition of a large amount of fat, some fat still cannot be wrapped, resulting in oil leakage.
4. Selection of other auxiliary materials not focused on oil retention: Generally, manufacturers will add thickeners and fillers as auxiliary materials in the product. However, different thickeners and fillers have different oil retention properties. Therefore, the selection of auxiliary materials with good oil retention properties can effectively improve the oil leakage phenomenon in the product.
5. Unreasonable processing techniques in the production process: The details and sequence of the production process have a significant impact on the oil retention performance of the product. Ignoring the sequence and details will result in the inability of raw materials and auxiliary materials with oil retention properties to fully exert their oil retention performance. This point should be particularly noted by production technicians.
II. Corresponding Solutions
1. Selection of raw materials
(1) Main raw materials: Under the premise of considering cost, choose a reasonable fat-to-lean meat ratio. It is recommended to use chicken breast for lean meat and chicken skin or duck skin for fat. Chicken breast is chosen because of its low fat content and better elasticity than pork and beef after processing, as well as its low price. The selection of chicken skin and duck skin is also based on this consideration.
(2) Auxiliary materials: a. Soybean concentrate protein and isolated protein: Soybean concentrate protein and isolated protein have strong oil and water retention properties. Appropriate addition during processing can greatly improve the oil retention performance of the product. In addition, it is also beneficial to the elasticity and yield of the product. When choosing soybean concentrate protein, try to select high-quality and high-performance products.
b. Phosphate: Phosphate is an indispensable quality improver in meat product processing. It plays many roles in the processing process, such as promoting the release of salt-soluble protein, improving the water retention of the product, stabilizing the emulsification of fat, promoting the better performance of concentrated protein, and chelating metal ions. Choosing the appropriate phosphate and adding it in the right amount can effectively prevent oil leakage in the product. High-quality compound phosphate is made by scientifically compounding high-quality phosphate monomers and has excellent oil and water retention properties, which are crucial for product quality.
c. Thickeners: Generally, manufacturers add carrageenan as a thickener in the product. Carrageenan also has a good effect in the processing process. However, in terms of oil retention ability, there are many thickeners such as guar gum and flaxseed gum, which have much better oil retention properties than carrageenan. Therefore, the selection of thickeners is also crucial for the oil retention of the product. It is recommended to add some flaxseed gum or guar gum.
2. Supporting techniques
(1) Mincing of raw meat: The size of the minced meat particles must be appropriate. The mincing machine should ensure that the minced meat particles are uniform and clear, and must not be mushy. In addition, the temperature during mincing should also be controlled. When mincing fat, it is necessary to ensure that the fat particles are clear and as small as possible. Larger particles will inevitably result in poor oil retention in the final product.
(2) The tumbling time and speed should be determined based on the size of the meat particles. When adding the auxiliary materials, special attention should be paid to the phosphate, which should be added after being completely dissolved. The addition of some auxiliary materials and the reasonable tumbling process can maximize the dissolution of salt-soluble proteins in the meat, which is very helpful for the oil retention performance of the final product.
(3) Marination is an indispensable step in the production process of Taiwanese sausages (mainly for the marination of fat). After marinating the fat with salt and sugar, the oil molecules in the fat are less likely to be released during the later heating process, which further assists in the oil retention of the entire product. Moreover, the appropriate marination of fat is also beneficial to the overall flavor and texture of the product.
(4) This step is carried out before the fat is added to the meat mixture. A thickener with good oil retention performance is selected and added in appropriate amounts to the fat. After thorough mixing and standing for about 0.5 hours, it is then mixed into the meat mixture, followed by the addition of other auxiliary materials for stuffing.
3. Use of Emulsifying Oil Retention Agents
If the above methods cannot solve the problem, it indicates that the fat content of the product is relatively high. The combined action of the product's own salt-soluble proteins, concentrated proteins, separated proteins, and thickeners with good oil retention performance still cannot completely encapsulate the oil. In this case, emulsifying oil retention agents must be used.
(1) Select an appropriate amount of fat. Since other raw materials and auxiliary materials can also retain some of the oil, only a portion of the fat needs to be taken out for the emulsifying oil retention agent to achieve the oil retention effect.
(2) Choose an appropriate ratio
The ratio of emulsifying oil retention agent to fat and water is emulsifying oil retention agent: fat: water = 1:20:20.
(3) Usage steps
First, add the water and emulsifying oil retention agent to the high-speed cutter together, and low-speed blend for 1-2 minutes, then high-speed blend for 1-2 minutes. At this point, the emulsion is uniform and fine. Then add the minced fat, low-speed blend for 1-2 minutes, then high-speed blend for 2-3 minutes. The final emulsion system is fine and lustrous. Take it out and let it stand. After the marination is completed, add it together with starch, spices, etc. The emulsion system made according to the above method does not release oil after being cooked at 100℃ for 30 minutes, indicating its good oil retention effect and can be used in Taiwanese sausages to prevent oil leakage.
1. Low proportion of lean meat: After meat is minced and tenderized, a large amount of salt-soluble protein will be released under the action of salt and phosphate. Salt-soluble protein has a strong ability to wrap fat. If the proportion of meat in the product is relatively low, the ability to wrap fat will decrease, eventually leading to oil leakage in the product.
2. Excessive fat content: Many manufacturers increase the fat content to reduce costs. Despite the full play of the role of salt-soluble protein, some fat still cannot be wrapped, resulting in excessive fat in the product and oil leakage.
3. Insufficient addition of concentrated protein and isolated protein: Both concentrated protein and isolated protein have strong oil and water retention properties. However, due to the addition of a large amount of fat, some fat still cannot be wrapped, resulting in oil leakage.
4. Selection of other auxiliary materials not focused on oil retention: Generally, manufacturers will add thickeners and fillers as auxiliary materials in the product. However, different thickeners and fillers have different oil retention properties. Therefore, the selection of auxiliary materials with good oil retention properties can effectively improve the oil leakage phenomenon in the product.
5. Unreasonable processing techniques in the production process: The details and sequence of the production process have a significant impact on the oil retention performance of the product. Ignoring the sequence and details will result in the inability of raw materials and auxiliary materials with oil retention properties to fully exert their oil retention performance. This point should be particularly noted by production technicians.
II. Corresponding Solutions
1. Selection of raw materials
(1) Main raw materials: Under the premise of considering cost, choose a reasonable fat-to-lean meat ratio. It is recommended to use chicken breast for lean meat and chicken skin or duck skin for fat. Chicken breast is chosen because of its low fat content and better elasticity than pork and beef after processing, as well as its low price. The selection of chicken skin and duck skin is also based on this consideration.
(2) Auxiliary materials: a. Soybean concentrate protein and isolated protein: Soybean concentrate protein and isolated protein have strong oil and water retention properties. Appropriate addition during processing can greatly improve the oil retention performance of the product. In addition, it is also beneficial to the elasticity and yield of the product. When choosing soybean concentrate protein, try to select high-quality and high-performance products.
b. Phosphate: Phosphate is an indispensable quality improver in meat product processing. It plays many roles in the processing process, such as promoting the release of salt-soluble protein, improving the water retention of the product, stabilizing the emulsification of fat, promoting the better performance of concentrated protein, and chelating metal ions. Choosing the appropriate phosphate and adding it in the right amount can effectively prevent oil leakage in the product. High-quality compound phosphate is made by scientifically compounding high-quality phosphate monomers and has excellent oil and water retention properties, which are crucial for product quality.
c. Thickeners: Generally, manufacturers add carrageenan as a thickener in the product. Carrageenan also has a good effect in the processing process. However, in terms of oil retention ability, there are many thickeners such as guar gum and flaxseed gum, which have much better oil retention properties than carrageenan. Therefore, the selection of thickeners is also crucial for the oil retention of the product. It is recommended to add some flaxseed gum or guar gum.
2. Supporting techniques
(1) Mincing of raw meat: The size of the minced meat particles must be appropriate. The mincing machine should ensure that the minced meat particles are uniform and clear, and must not be mushy. In addition, the temperature during mincing should also be controlled. When mincing fat, it is necessary to ensure that the fat particles are clear and as small as possible. Larger particles will inevitably result in poor oil retention in the final product.
(2) The tumbling time and speed should be determined based on the size of the meat particles. When adding the auxiliary materials, special attention should be paid to the phosphate, which should be added after being completely dissolved. The addition of some auxiliary materials and the reasonable tumbling process can maximize the dissolution of salt-soluble proteins in the meat, which is very helpful for the oil retention performance of the final product.
(3) Marination is an indispensable step in the production process of Taiwanese sausages (mainly for the marination of fat). After marinating the fat with salt and sugar, the oil molecules in the fat are less likely to be released during the later heating process, which further assists in the oil retention of the entire product. Moreover, the appropriate marination of fat is also beneficial to the overall flavor and texture of the product.
(4) This step is carried out before the fat is added to the meat mixture. A thickener with good oil retention performance is selected and added in appropriate amounts to the fat. After thorough mixing and standing for about 0.5 hours, it is then mixed into the meat mixture, followed by the addition of other auxiliary materials for stuffing.
3. Use of Emulsifying Oil Retention Agents
If the above methods cannot solve the problem, it indicates that the fat content of the product is relatively high. The combined action of the product's own salt-soluble proteins, concentrated proteins, separated proteins, and thickeners with good oil retention performance still cannot completely encapsulate the oil. In this case, emulsifying oil retention agents must be used.
(1) Select an appropriate amount of fat. Since other raw materials and auxiliary materials can also retain some of the oil, only a portion of the fat needs to be taken out for the emulsifying oil retention agent to achieve the oil retention effect.
(2) Choose an appropriate ratio
The ratio of emulsifying oil retention agent to fat and water is emulsifying oil retention agent: fat: water = 1:20:20.
(3) Usage steps
First, add the water and emulsifying oil retention agent to the high-speed cutter together, and low-speed blend for 1-2 minutes, then high-speed blend for 1-2 minutes. At this point, the emulsion is uniform and fine. Then add the minced fat, low-speed blend for 1-2 minutes, then high-speed blend for 2-3 minutes. The final emulsion system is fine and lustrous. Take it out and let it stand. After the marination is completed, add it together with starch, spices, etc. The emulsion system made according to the above method does not release oil after being cooked at 100℃ for 30 minutes, indicating its good oil retention effect and can be used in Taiwanese sausages to prevent oil leakage.
