CN101084797A - Diced sausage with fermented soya beans flavor and making method - Google Patents

Diced sausage with fermented soya beans flavor and making method Download PDF

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Publication number
CN101084797A
CN101084797A CNA2006100169195A CN200610016919A CN101084797A CN 101084797 A CN101084797 A CN 101084797A CN A2006100169195 A CNA2006100169195 A CN A2006100169195A CN 200610016919 A CN200610016919 A CN 200610016919A CN 101084797 A CN101084797 A CN 101084797A
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China
Prior art keywords
weight
oil
sausage
fermented soya
prickly ash
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CNA2006100169195A
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Chinese (zh)
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CN101084797B (en
Inventor
门晓明
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门晓明
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Priority to CN2006100169195A priority Critical patent/CN101084797B/en
Publication of CN101084797A publication Critical patent/CN101084797A/en
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Publication of CN101084797B publication Critical patent/CN101084797B/en

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Abstract

Disclosed is a food of shredded sausage and its preparing process, wherein the raw materials include rapeseed oil, pepper, fermented soybeans, Chinese dry pork sausage, pricklyash peel, refined white sugar, gourmet powder, fresh ginger, sesame oil and clean water.

Description

Diced sausage with fermented soya beans flavor and method for production

Technical field

The invention belongs to food technology field

Background technology

Fermented soya bean come from China, be a kind of be raw material with the soybean, the traditional fermented food of making through microbial fermentation.Fermented soya bean both can be used as cooking seasoning, and were pharmaceutically acceptable again, were China's traditional foods.

Fermented soya bean have higher nutritive value, contain protein, fat, carbohydrate and calcium, iron, phosphorus, brill, selenium, thiamine, riboflavin, niacin etc.Prove that according to modern nutriology the nutritive value and the beef of fermented soya bean are suitable.The nutritional labeling that has recorded is: contain protein 39%, fat 8.2%, brill content is 40 times of wheat, and sodium content is 50 times of wheat, and Se content is also higher than high selenium food garlic, first green onion.Modern medicine is found, is contained in the fermented soya bean than the thrombolytic urine hormone of multipotency.Edible lobster sauce has the effect of good preventing coronary heart disease, can effectively prevent cerebral thrombosis, to improving big cerebral blood flow (CBF) and preventing and treating senile dementia curative effect is preferably arranged.The history that fermented soya bean are used as medicine is more remote, and " Decoction of Capejasmine and Fermented Soybean " promptly arranged in the treatise on Febrile Diseases of Han dynasty Zhang Zhongjing, be used for the treatment of catch cold, disease such as do not feel like eating.Note has " fermented soya bean have whetting appetite, relieving dyspepsia, inducing sweat and dispelling exogenous evils, relieving restlessness and curative effect such as breathe heavily " in the Compendium of Material Medica of Li Shizhen (1518-1593 A.D.).Fermented soya bean import Japan into, and the scientific and technical personnel of Japan study the back and propose: normal edible lobster sauce helps digestion, improve anti-virus ability, delay senility, eliminate plurality kinds of health care effect such as disease labor.Though edible lobster sauce is of value to health, fermented soya bean saliferous height, its taste should not be separately as food consumption, how a kind of as seasoning matter.Occur some soya beans with distinctive flavour products in recent years on the market,, but still belong to flavouring or tartar sauce, do not belong to the bigger food of amount though taste improves to some extent.Up to the present, also its due effect of performance in protection is popular healthy of medicine, the double excellent fermented soya bean of food.

Sausage is another kind of traditional food, and is bright and lustrous because of it, the inlet sweet-smelling, and aftertaste is strong and become very popular food.But sausage belongs to food, need through steams, boil, instant processing such as stir-fry just can put on the dining table, and can not directly eat, this can't but be a deficiency to the continuous current society of quickening of rhythm of life.

Summary of the invention

The purpose of this invention is to provide a kind of diced sausage with fermented soya beans flavor, be used to overcome the deficiency that the fermented soya bean amount is limited and sausage inconvenience is edible at any time in the past.

Diced sausage with fermented soya beans flavor of the present invention is made up of following raw material: rapeseed oil 450-550 weight portion, capsicum 80 1 120 weight portions, fermented soya bean 200-240 weight portion, sausage 200-240 weight portion, Chinese prickly ash 15-30 weight portion, granulated sugar 15-30 weight portion, monosodium glutamate 15-30 weight portion, ginger 15-30 weight portion, sesame oil 10-30 weight portion, clear water 25-50 weight portion.

Method for production of the present invention is:

1, sausage is put into steaming tray boiling water steaming 20 minutes, puts the fourth that is cut into length of side 5-10mm to room temperature after the taking-up;

2, rape oil is put into pot, and add Chinese prickly ash and clap broken ginger, heating, fried between oily temperature 100-120 ℃ to ginger and Chinese prickly ash dewatered and washed branch, and Chinese prickly ash is dark red, pulls Chinese prickly ash and ginger out;

3, dried capsicum annum fasciculatum is pulverized, green pepper skin diameter 8-10mm mixes the skin seed after pulverizing, and puts into water and soaks 5-10 minute, pull out and drain away the water, put into the oil of fried Chinese prickly ash, continue heating and put into the rape oil of capsicum, temperature is between 80-100 ℃, turn white to green pepper skin surface, till the moisture-free, pull the capsicum skin out fully, chilli seed is then stayed in the oil;

4, fermented soya bean are put into the oil of fried capsicum, heating, temperature 90-100 ℃, do not stop to stir, treat that fermented soya bean are fried to full grains, stop heating, when oily temperature drop to the 50 ℃ left and right sides, add sugar, monosodium glutamate, and be stirred to most of sugar and monosodium glutamate dissolves;

5 continue heating add water in the resulting mixture of step 4 after, do not stop to stir, and come to life to water, stop heating;

6 with the cold of step 5 gained mixture to room temperature, put into the sausage fourth that cuts and stir, drench sesame oil, promptly get product of the present invention

Effect of the present invention is that fermented soya bean and sausage are combined, and makes this medicine of fermented soya bean, food hold concurrently excellent traditional food no longer as just cooking seasoning, and becomes direct-edible ticbit.Make sausage save shortening process before edible simultaneously, and render palatable mutually with fermented soya bean, a kind of daily bread of good for health and delicious flavour is provided for masses.

The specific embodiment

1, gets sausage 240g and put into steaming tray steaming 20 minutes, be cut into the fourth of length of side 7mm after the taking-up;

2, rape oil 550g is put into pot, add Chinese prickly ash 25g, ginger 25g and clap broken the adding in the oil, heating rape oil, about 110 ℃ of oil temperature, fried to ginger and Chinese prickly ash dewatered and washed branch, and Chinese prickly ash is dark red, pulls Chinese prickly ash and ginger out;

3, get dried capsicum annum fasciculatum 25g, pulverize green pepper skin diameter 8mm, skin seed after pulverizing is mixed, put into water and soaked 8 minutes, pull out and drain away the water, put into the oil of fried Chinese prickly ash, continue heating and put into the rape oil of capsicum, temperature is turned white to green pepper skin surface about 90 ℃, fully till the moisture-free, pull the capsicum skin out, chilli seed is then stayed in the oil;

4, get fermented soya bean 240g, put into the oil of fried capsicum, heating, temperature is about 100 ℃, do not stop to stir, treat that fermented soya bean are fried to full grains, stop heating, when oily temperature drop to the 50 ℃ left and right sides, add granulated sugar 25g, monosodium glutamate 25g, and be stirred to most of sugar and monosodium glutamate dissolves;

5 add water 35g in the resulting mixture of step 4, continue heating, do not stop to stir, and come to life to water, stop heating;

6 with the cold of step 5 gained mixture to room temperature, put into the sausage fourth that cuts and stir, drench sesame oil 25g, promptly finish enforcement of the present invention.

Claims (2)

1, diced sausage with fermented soya beans flavor, it is characterized in that: form: rapeseed oil 450-550 weight portion by following raw material, capsicum 80-120 weight portion, fermented soya bean 200-240 weight portion, sausage 200-240 weight portion, Chinese prickly ash 15-30 weight portion, granulated sugar 15-30 weight portion, monosodium glutamate 15-30 weight portion, ginger 15-30 weight portion, sesame oil 10-30 weight portion, clear water 25-50 weight portion.
2, the method for production of diced sausage with fermented soya beans flavor is characterized in that:
(1) sausage is put into steaming tray boiling water steaming 20 minutes, puts the fourth that is cut into length of side 5-10mm to room temperature after the taking-up;
(2) rape oil is put into pot, and add Chinese prickly ash and clap broken ginger, heating, fried between oily temperature 100-120 ℃ to ginger and Chinese prickly ash dewatered and washed branch, and Chinese prickly ash is dark red, pulls Chinese prickly ash and ginger out;
(3) dried capsicum annum fasciculatum is pulverized, green pepper skin diameter 8-10mm mixes the skin seed after pulverizing, and puts into water and soaks 5-10 minute, pull out and drain away the water, put into the oil of fried Chinese prickly ash, continue heating and put into the rape oil of capsicum, temperature is between 80-100 ℃, turn white to green pepper skin surface, till the moisture-free, pull the capsicum skin out fully, chilli seed is then stayed in the oil;
(4) fermented soya bean are put into the oil of fried capsicum, heating, temperature 90-100 ℃, do not stop to stir, treat that fermented soya bean are fried full to particle, fullly stop heating, when oily temperature drop to the 50 ℃ left and right sides, add sugar, monosodium glutamate, and be stirred to most of sugar and monosodium glutamate dissolves;
(5) continue heating after in the resulting mixture of step 4, adding water, do not stop to stir, come to life to water, stop heating;
(6) with the cold of step 5 gained mixture to room temperature, put into the sausage fourth that cuts and stir, drench sesame oil, promptly get product of the present invention.
CN2006100169195A 2006-06-07 2006-06-07 Diced sausage with fermented soya beans flavor and making method CN101084797B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2006100169195A CN101084797B (en) 2006-06-07 2006-06-07 Diced sausage with fermented soya beans flavor and making method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2006100169195A CN101084797B (en) 2006-06-07 2006-06-07 Diced sausage with fermented soya beans flavor and making method

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CN101084797A true CN101084797A (en) 2007-12-12
CN101084797B CN101084797B (en) 2011-05-18

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187579A (en) * 2014-08-22 2014-12-10 仲恺农业工程学院 Sausage seasoning sauce and preparation method thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1188612A (en) * 1997-12-17 1998-07-29 洪嘉兵 Special flavour fermented soya beans and manufacturing method
CN1214735C (en) * 2001-06-13 2005-08-17 丁云祥 Cake shaped fermented soyabeans and its making process
CN1199582C (en) * 2002-09-23 2005-05-04 湖北民族学院 Narcoticoacrid flavored oil with fragrant of fermented soy beans fragrant and its preparation method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187579A (en) * 2014-08-22 2014-12-10 仲恺农业工程学院 Sausage seasoning sauce and preparation method thereof
CN104187579B (en) * 2014-08-22 2016-04-13 仲恺农业工程学院 A kind of sausage tartar sauce and preparation method thereof

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