CN101611840B - Sweet-core amazake flavor sausage - Google Patents
Sweet-core amazake flavor sausage Download PDFInfo
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- CN101611840B CN101611840B CN2008100454761A CN200810045476A CN101611840B CN 101611840 B CN101611840 B CN 101611840B CN 2008100454761 A CN2008100454761 A CN 2008100454761A CN 200810045476 A CN200810045476 A CN 200810045476A CN 101611840 B CN101611840 B CN 101611840B
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- sweet
- amazake
- core
- emulsion adhesive
- flavor sausage
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Abstract
The invention relates to a sweet-core amazake flavor sausage, which comprises the following raw materials in portion by weight: egg cream 12-14, amazake 9-10, cornstarch 13-15, sticky rice 7-8, emulsion adhesive 46-48, white sugar 6-8 and spice 0.1-0.2, wherein the emulsion adhesive is a mixture of vegetable gel and water. The invention also relates to a production process of the sweet-core amazake flavor sausage, which comprises the steps of emulsion adhesive preparation, sticky rice soaking, material preparation, material filling preparation, filling, sterilization and drying. The sweet-core amazake flavor sausage is convenient to eat, unique in flavor, sweet in mouth feel, savoury and mellow in taste, rich in nutrients, long in storage life, simple in production process, suitable for industrial large-scale production, wide in application range, popular among people and particularly suitable for people traveling outside or working in field to take.
Description
Technical field
The present invention relates to a kind of cooked product and production technology thereof, especially a kind of sweet-core amazake flavor sausage and production technology thereof.
Background technology
For a long time, the high temperature sausage food is owing to its circulation and edible convenience, and very popular, market potential is huge.But the at present commercially available high temperature bowel lavage or the primary raw material of ham sausage all are that livestock and poultry are cut apart lean meat, as two or more mixture of pork, beef, mutton, chicken or its, taste is single, and in order to keep diet balance, people should not too much eat cold cuts high temperature bowel lavage, passenger's needs that can not satisfy long-term work and live in the field or travel outdoors.
Summary of the invention
The present invention is intended to overcome the prior art deficiency, and a kind of instant is provided, special taste, and the sweet-core amazake flavor sausage of sweet sweet-smelling, another object of the present invention is to provide a kind of production technology of sweetie wine with dregs groove flavor sausage.
For achieving the above object, technical scheme of the present invention is:
The present invention includes the raw material of following weight portion: egg liquid 12-14 part, fermented glutinour rice 9-10 part, cornstarch 13-15 part, glutinous rice 7-8 part, emulsion adhesive 46-48 part, white sugar 6-8 part, spices 0.1-0.2 part; Described emulsion adhesive is the mixture of plant colloid and water, and its weight proportion is 2-4: 96-98;
It comprises the following steps:
1. prepare emulsion adhesive
Water added to cut mix in the pot, add the plant colloid at low speed 1500-1700r/min then, the weight ratio of plant colloid and water is 2-4: 96-98, be evacuated to 88% then, improve cutter speed again to 3900-4000r/min, cut and mix behind the 5min the cutter prompt drop, promptly can take the dish out of the pot to 1500-1700r/min, standby;
2. soak glutinous rice
Hot water with 60 ℃-70 ℃ soaks glutinous rice more than the 30min, faces and uses preceding filter solid carbon dioxide branch, and is standby;
3. get the raw materials ready
Take by weighing each raw material by described weight portion: egg liquid, wine with dregs groove, cornstarch, glutinous rice, emulsion adhesive, white sugar, spices, standby;
4. system is expected filling
Emulsion adhesive is poured in the agitated kettle, poured into egg liquid while stirring, add fermented glutinour rice, cornstarch, white sugar, spices behind the 2min, it is dissolved in the fermented glutinour rice, add glutinous rice behind the stirring 4min, vacuumize 〉=88%, take the dish out of the pot behind the stirring 10min;
5. fill
Adopt and connect milling train automatically, will expect that filling is filled in the casing, connect and roll into sweetie wine with dregs groove flavor sausage;
6. sterilization
The sweet-core amazake flavor sausage of good seal is in time adopted 118～121 ℃ of sterilizations, sterilizing time 21～24min;
7. dry
Adopt the mode of drying or drying to carry out drying the sweet-core amazake flavor sausage after the sterilization, remove surperficial moisture content.
Beneficial effect of the present invention:
1, be to be primary raw material with fermented glutinour rice, egg liquid, cornstarch, glutinous rice, these all are the staple foods on people's dining table, have nutritious, the diet structure collocation is reasonable, unique flavor, and mouthfeel is sweet, the characteristics that sweet-smelling is good to eat have increased the range of application of high temperature bowel lavage;
2, the present invention has carried out high-temperature sterilization treatment on production technology, but makes its long term storage, and is easy to carry, and instant is very popular;
3, the present invention makes simply, is fit to industrial mass production.
The specific embodiment
Embodiment 1
Sweet-core amazake flavor sausage of the present invention comprises the raw material of following weight:
Egg liquid 13.5kg, fermented glutinour rice 9.5kg, cornstarch 14kg, glutinous material 7kg, emulsion adhesive 46.3kg, white sugar 6.9kg, spices 0.14kg;
Above-mentioned egg liquid is is raw material with the fresh hen egg, shell, stir evenly, and temperature is reduced to 0-7 ℃;
Above-mentioned fermented glutinour rice will be selected color and luster homogeneous, smell, structural state is normal and the product in the shelf-life;
Above-mentioned emulsion adhesive is the mixture of plant colloid and water, its plant colloid 1.4kg, water 44.9kg.
The production technology of sweet-core amazake flavor sausage of the present invention may further comprise the steps:
1. prepare emulsion adhesive
Water added to cut mix in the pot, add the plant colloid at low speed 1500-1700r/min then, the weight ratio of plant colloid and water is 2-4: 96-98, be evacuated to 88% then, improve cutter speed again to 3900-4000r/min, cut and mix behind the 5min the cutter prompt drop, promptly can take the dish out of the pot to 1500-1700r/min, standby;
2. soak glutinous rice
Pick out the impurity in the glutinous rice earlier, with 60 ℃-70 ℃ hot water glutinous rice soaked more than the 30min then, face use before filter solid carbon dioxide branch, standby;
3. get the raw materials ready
Take by weighing each raw material by described weight portion: egg liquid, wine with dregs groove, cornstarch, glutinous rice, emulsion adhesive, white sugar, spices, standby;
4. system is expected filling
Emulsion adhesive is poured in the agitated kettle, poured into egg liquid while stirring, add fermented glutinour rice, cornstarch, white sugar, spices behind the 2min, it is dissolved in the fermented glutinour rice, add glutinous rice behind the stirring 4min, vacuumize 〉=88%, take the dish out of the pot behind the stirring 10min;
5. fill
Adopt and connect milling train automatically, will expect that filling filling PVDC in casing, connects and rolls into sweetie wine with dregs groove flavor sausage;
6. sterilization
The sweet-core amazake flavor sausage of good seal is in time adopted 118～121 ℃ of sterilizations, sterilizing time 21～24min, but according to product specification sterilizing time proper extension;
7. dry
Adopt the mode of drying or drying to carry out drying the sweet-core amazake flavor sausage after the sterilization, remove surperficial moisture content, then the packing warehouse-in.
Claims (1)
1. a sweet-core amazake flavor sausage is characterized in that: the raw material that comprises following weight portion: egg liquid 12-14 part, fermented glutinour rice 9-10 part, cornstarch 13-15 part, glutinous rice 7-8 part, emulsion adhesive 46-48 part, white sugar 6-8 part, spices 0.1-0.2 part;
Described emulsion adhesive is the mixture of plant colloid and water, and its weight proportion is 2-4: 96-98;
The production technology of described sweet-core amazake flavor sausage comprises the following steps:
1. prepare emulsion adhesive
Water added to cut mix in the pot, add the plant colloid at low speed 1500-1700r/min then, the weight ratio of plant colloid and water is 2-4: 96-98, be evacuated to 88% then, improve cutter speed again to 3900-4000r/min, cut and mix behind the 5min the cutter prompt drop, promptly can take the dish out of the pot to 1500-1700r/min, standby;
2. soak glutinous rice
Hot water with 60 ℃-70 ℃ soaks glutinous rice more than the 30min, faces and uses preceding filter solid carbon dioxide branch, and is standby;
3. get the raw materials ready
Take by weighing each raw material by described weight portion: egg liquid, fermented glutinour rice, cornstarch, glutinous rice, emulsion adhesive, white sugar, spices, standby;
4. system is expected filling
Emulsion adhesive is poured in the agitated kettle, poured into egg liquid while stirring, add fermented glutinour rice, cornstarch behind the 2min, white sugar, spices, it is dissolved in the fermented glutinour rice, add glutinous rice after stirring 4min, vacuumize 〉=88%, take the dish out of the pot after stirring 10min;
5. fill
Adopt and connect milling train automatically, will expect that filling is filled in the PVDC casing, connect to roll into sweet-core amazake flavor sausage;
6. sterilization
The sweet-core amazake flavor sausage of good seal is in time adopted 118～121 ℃ of sterilizations, sterilizing time 21～24min;
7. dry
Adopt the mode of drying or drying to carry out drying the sweet-core amazake flavor sausage after the sterilization, remove surperficial moisture content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100454761A CN101611840B (en) | 2008-07-05 | 2008-07-05 | Sweet-core amazake flavor sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100454761A CN101611840B (en) | 2008-07-05 | 2008-07-05 | Sweet-core amazake flavor sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101611840A CN101611840A (en) | 2009-12-30 |
| CN101611840B true CN101611840B (en) | 2011-12-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100454761A Expired - Fee Related CN101611840B (en) | 2008-07-05 | 2008-07-05 | Sweet-core amazake flavor sausage |
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| CN (1) | CN101611840B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108851042A (en) * | 2018-05-28 | 2018-11-23 | 广州宝旺农副产品有限公司 | A kind of fermented glutinous rice poultry egg food and its processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104043A (en) * | 1994-08-05 | 1995-06-28 | 杨旭 | Can of sweet food containing distiller's grain |
| CN1130486A (en) * | 1995-03-07 | 1996-09-11 | 成都希望食品有限公司 | Sausage filled with glutinous rice and meat |
| CN1557174A (en) * | 2004-02-05 | 2004-12-29 | 包 琪 | Fermented glutinous wine and milk, its making method |
| CN1943430A (en) * | 2005-10-08 | 2007-04-11 | 天津金秦实业发展有限公司 | Pineapple chicken meat polished glutinous rice sausage |
-
2008
- 2008-07-05 CN CN2008100454761A patent/CN101611840B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104043A (en) * | 1994-08-05 | 1995-06-28 | 杨旭 | Can of sweet food containing distiller's grain |
| CN1130486A (en) * | 1995-03-07 | 1996-09-11 | 成都希望食品有限公司 | Sausage filled with glutinous rice and meat |
| CN1557174A (en) * | 2004-02-05 | 2004-12-29 | 包 琪 | Fermented glutinous wine and milk, its making method |
| CN1943430A (en) * | 2005-10-08 | 2007-04-11 | 天津金秦实业发展有限公司 | Pineapple chicken meat polished glutinous rice sausage |
Non-Patent Citations (1)
| Title |
|---|
| 孟宏昌等.鲜竹叶汁肉粽肠生产工艺技术研究.《食品科技》.2005,(第12期), * |
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| CN101611840A (en) | 2009-12-30 |
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Granted publication date: 20111221 Termination date: 20120705 |