CN101744305A

CN101744305A - Mashed potato sausage flavor food prescription and processing technology

Info

Publication number: CN101744305A
Application number: CN200810069018A
Authority: CN
Inventors: 杨昌华; 王永庆
Original assignee: GUZHOU MEITAN FENGHUA FOOD CO Ltd
Current assignee: GUZHOU MEITAN FENGHUA FOOD CO Ltd
Priority date: 2008-11-29
Filing date: 2008-11-29
Publication date: 2010-06-23

Abstract

The invention relates to a mashed potato sausage flavor food prescription and a processing technology; the food prescription is as follows by weight: 100 of potato, 100 of corn starch, 80 of oil brine, 20 of carrageenan, 20 of crispy pork whistle, 10 to 20 of salt, 10 of dehydrated onion powder, 0.5 of paprika, and an appropriate amount of spice. The processing technology is as follows: the potato is selected, cleaned, peeled and soaked into water to prevent browning, cooked to a semi-soft cooked state by steam, chopped into small blocks, added with seasoning and stirred into mashed potato; the mixture of raw materials and seasoning is filled into prepared intestine to be twisted and punched, or the mashed potato is filled into a plastic bowl to be sealed by an aluminum composite film through a hot sealing process, and the raw materials are well cooked, sterilized, packaged into a finished product and warehoused. The invention provides a vegetable-type 'sausage' which has the advantages of convenient eating, deliciousness, unique favor, rich nutrition, and lower content of fat and cholesterol, and is more applicable to the elderly and children.

Description

The prescription of mashed potato sausage flavor food and processing technology

Technical field

The present invention relates to the technical field of food processing, especially the batching of mashed potato sausage flavor food and processing technology.

Background technology

Existing ham field all is to be raw material with pork, the ham sausage instant food that processes, and also finding no with vegetables in the market is the vegetables type " ham sausage " that primary raw material cooperates other auxiliary materials to be made into.The present invention is mainly to be that potato is a primary raw material with vegetables, by reasonable batching science processing disinfection, the fast food typical local food of instant.It is edible that potato sausage is torn casing, also can roast after fried or the heating using microwave ediblely, and it is edible that bowl dress mashed potatoes is torn packing material equally.The instant delicious flavour.

Summary of the invention

The prescription that the purpose of this invention is to provide a kind of mashed potato sausage flavor food, major ingredient select for use fresh potato (potato) 1000 to help by weight ratio with auxiliary material: salt 10-20, cornstarch 100, carragheen 20, halogen oil 80, dehydration spring onion powder 10, chilli powder 0.5, the crisp whistle 20 of pork, spices are an amount of; The processing process of mashed potato sausage flavor food: the major ingredient potato is selected, reject the potato of the mildew and rot variable color of germinateing, the potato of choosing cleans, remove the peel, be immersed in anti-color browning in the water, vapour cooking to potato becomes some semi-ripe condition, and it is strong that processing cuts the piece of coming of age, and adds auxiliary material according to the above ratio and stir into the mud shape, by the hydraulic pressure sausage filler advance former auxilliary compound can in the casing or the bowl bottle of packing in, the knuckling that passes through that pours in the casing is checked card; Bowl is bottled with the multiple film heat seal capping of aluminium matter, inserts in the high steam container to cook again, and sterilizes, leaves standstill, check, packed products warehouse-in.

1, the oil of the halogen in its auxiliary material preparation method

With edible vegetable oil add three how, anise, fennel, Chinese prickly ash, Radix Glycyrrhizae, chilli be to the oil that boils, and oily temperature drop is ended about 60 ℃ boiled 12 hours, after making its fragrance matter fully immerse in the edible vegetable oil, elimination spices residue, the edible oil that will boil is heated to more than 100 ℃ again, be cooled to about 60 ℃ again, put into the whole duck of whole chicken this moment and continue together to boil more than 8 hours with slow fire together with skeleton, resulting edible vegetable oil is halogen oil.

2, the crisp whistle of the pork preparation method in its auxiliary material

Get the neck part (being commonly called as blood splashed meat) of pork, be cut into fourth and put into vegetable oil, fried part and the grease of anhydrating, middle temperature makes its meat cubelets become yellowish-brown in oil and gets final product behind the warm first high temperature of oil, meat cubelets can't be exploded into pitchy, spray a little cooking wine when taking out meat cubelets, vinegar, soy sauce, salt promptly become the crisp whistle behind the cool drying, mouthfeel delicious and crisp when eating, fat and oiliness.

Adopt the beneficial effect of the technical program: the new varieties that increased the fast food typical local food, change the situation that carnivorous ham sausage rules all the land, provide instant soft good to eat, fragrance is unique, nutritious, fat and the lower vegetables type " ham sausage " of cholesterol level, it is edible to be more suitable for the elderly and children.

Description of drawings

Fig. 1 is the technological process block-diagram of mashed potato sausage flavor food of the present invention;

Among the figure: the 1-raw material is selected, 2-cleans, the anti-brown stain of 3-peeling, 4-boiling, 5-add auxiliary material cut mix, 6-be filled into that the casing punched-card machine is checked card or plastic bowl in heat-sealing, the ripe sterilization of 7-boiling, 8-leave standstill, 9-checks, 10-is packaged as finished product.

The specific embodiment

The prescription of mashed potato sausage flavor food of the present invention and processing technology are further described its embodiment according to technological process block-diagram: select potato 1000kg be equipped with auxiliary material salt 20kg, cornstarch 100kg, carragheen 20kg, halogen oil 80kg, dehydrated onion powder 10kg, chilli powder 0.5kg, the crisp whistle of pork 20kg spices a little.

Anti-brown stain in the water is soaked in the potato material that chooses, cleaning, peeling, and is half-mature to potato with steamed, cuts the little bulk of coming of age, add auxiliary material by said ratio and stir into the mud shape, with the hydraulic pressure sausage filler compound is poured in the casing, on the automatic punched-card machine of two cards, carry out knuckling, stamp aluminium matter buckle; Make plastic bowl dress formula, the potato that stirs into the mud shape packed in the plastic bowl, seal with the heat seal of aluminium matter composite membrane, the well-done sterilization of boiling raw material again, leave standstill, check, packed products put in storage.

Halogen oil preparation method in its auxiliary material

Get three how, anise, fennel, Chinese prickly ash, Radix Glycyrrhizae, chilli seasoning matter amount among the edible vegetable oil 100kg that 5kg adds boiling, fast oily temperature drop being ended about 60 ℃ boiled 12 hours, after making its fragrance matter fully immerse in the edible oil, elimination spices residue, with more than the oily temperature rise to 100 ℃, put into and wash 5 of quiet whole chickens again, 5 of whole ducks, again ℃ continuation of oily temperature drop to 60 was boiled 8 hours with slow fire, take out the resulting oil of chicken and duck and be halogen oil.

The crisp whistle of pork in its auxiliary material preparation method

Get the neck part (being commonly called as blood splashed meat) of pork, be cut into fourth and put into fried part and the grease of anhydrating of vegetable oil, medium the boiling 2-3 hour of oil temperature, make its meat cubelets in oil, become yellowish-brown and can play pot, (be sure not to overdo, making meat cubelets become yellow black) the leaching meat cubelets spray a little cooking wine, promptly become the crisp whistle after vinegar, soy sauce, the salt cooling.

Claims

1. the prescription of a mashed potato sausage flavor food is characterized in that: the prescription of this food by weight ratio:

Potato 1000, cornstarch 100, halogen oil 80, carragheen 20, the crisp whistle 20 of pork, salt 10-20, dehydrated onion powder 10, chilli powder 0.5, spices are an amount of.

2. according to the prescription of the mashed potato sausage flavor food of claim 1, it is characterized in that: halogen in prescription oil preparation method is how to get three, anistree, fennel, Chinese prickly ash, Radix Glycyrrhizae, it is seasoning matter that the chilli seasoning matter amounts to 5kg, edible vegetable oil 100kg, edible vegetable oil is heated to boiling, the seasoning matter input is boiled in the oil, to endure about oily temperature drop to 60 ℃ fried 12 hours fast, make in the abundant molten immersion edible oil of fragrance material, elimination spices residue again with more than the oily temperature rise to 100, is put into each 5 of the whole ducks of clean whole chicken, again with about oily temperature drop to 60 ℃, boiled 8 hours with slow fire, take out chicken and duck, resulting oil is halogen oil.

3. according to the prescription of the mashed potato sausage flavor food of claim 1, it is characterized in that: the crisp whistle of the pork in prescription preparation method is got the neck part of pork, being cut into fourth puts into vegetable oil and presses and to anhydrate part and grease, in will be in the oily temperature press 2-3 hour, make meat cubelets in oil, become yellowish-brown can play pot by white, the leaching meat cubelets are sprayed a little cooking wine, promptly become the crisp whistle after vinegar, soy sauce, the salt cooling.

4. the processing technology of a mashed potato sausage flavor food, it is characterized in that: raw potatoes is selected to clean, is removed the peel in the water and soak, anti-brown stain steam boiling to potato becomes partly to become soft ripe state, cut the bulk of coming of age, adding auxiliary material in proportion stirs into the mud shape and with the hydraulic pressure bottle placer former auxilliary compound is filled in the casing, carrying out knuckling on the automatic punched-card machine of two cards stamps aluminium matter buckle or makes plastic bowl dress formula, the potato that stirs into the mud shape packed into seal with the heat seal of aluminium matter composite membrane in the plastic bowl, the well-done sterilization of boiling raw material again, leave standstill, check, the packed products warehouse-in.