CN102188015A - Dried mushroom chicken sausage and processing method thereof - Google Patents

Abstract

The invention relates to a dried mushroom chicken sausage and a processing method thereof, which belong to the field of foodstuffs. The dried mushroom chicken sausage is characterized by comprising, by weight, 65 to 70 parts of carefully chosen chicken, 9 to 9.5 parts of dried mushroom, 1.5 to 2 parts of soybean protein isolate, 1.5 to 1.7 parts of white sugar, 1.2 to 1.3 parts of salt, 0.6 to 0.65 part of carragheenan, 0.15 to 0.17 part of white pepper powder, 0.06 to 0.07 part of five spices powder, casing and a proper amount of water. The dried mushroom chicken sausage provided in the invention is a health preserving health food and has unique taste and abundant nutrition, having an effect of health preserving and health care while serving as a foodstuff to people, adapting to the consumption concept widely-accepted at present that taking dietotherapy is far better than taking medicines.

Description

A kind of dried mushroom chicken meat sausage and processing method thereof

Technical field

The invention belongs to field of food, relate to a kind of dried mushroom chicken meat sausage and processing method thereof.

Technical background

In Chinese recipe, the meat intestines are the often edible a kind of foods of people, and more common have pork bowel lavage, a beef bowel lavage etc., and meat sausage of the prior art generally is with various meat and starch, processes under certain condition.The nutritional labeling of these traditional products and formation, can not satisfy people's nutritional need, and it not only taste is single, also contain a large amount of fat and heat simultaneously, eat the healthy of unsuitable people, along with improving constantly of China's living standards of the people, the change of matter has also taken place in people's consumption idea more, healthy meat products becomes a new consumption growth point, and natural, nutrition, health meat products are accepted by consumers in general just day by day.

Dietotherapy claims food therapy again, promptly utilizes food to influence the function of body each side, it is secured good health or more a kind of method of disease diseases prevention.Modern nutriology thinks that food is that the topmost nutrient that provides of food satisfies the Human Physiology needs for human body provides the edibility material that grows with the healthy required various nutrients of surviving.Yet the traditional Chinese medical science recognizes that very early food can not only nutrition, and can also treat disease and get rid of illness.Once pointed out in " Records of Tradition Chinese and Western Medicine in Combination " as curing tame Zhang Xichun modern age: " patient obeys it to food, not only treats disease, and can allay one's hunger; Not only allay one's hunger, more can be agreeable to the taste, use and suit the medicine to the illness, disease is not promptly suited the medicine to the illness from convalesce, does not also have him and suffers from ".As seen, food itself just has the effect of " supporting " and " treatment " two aspects.The traditional Chinese medical science is then more more looked the characteristic of food aspect " supporting " and " controlling ".The dietotherapy culture is of long standing and well established in China, and dietotherapy is a kind of long-range health behavior.

Modern nutriology is to grow up on the basis of western medicine and chemistry.Compare with the dietary therapy of Chinese medicine, though two subject systems all are to emphasize the important function of food to health, the knowledge hierarchy of institute's foundation then has very big difference.Yet at present, the dietary therapy of Chinese medicine is as a kind of more satisfactory and effective medical health method more and more is subjected to the attention of China's medicine and pharmacology and world's nutrition educational circles, and become an important component part in the modern human body health care aggregate measures.

The trace element that contains rich in protein and multiple needed by human in the dried mushroom, soft fragrant and sweet, tasty, fragrance overflows, boil and fried fry all suitablely, the meat and vegetables assistant is joined all can become delicacies, can also prevent curing cold, reduce cholesterol, prevent and treat cirrhosis and have anticancer, function of health care, the content ratio of chicken protein is higher, and kind is many, and digestibility height, the utilization that is easy to be absorbed by the body has the muscle power of enhancing, the effect of strengthening body, containing the phospholipid that human body is grown and plays an important role in addition, is one of fat and important source of phosphatide in Chinese's diet structure.

Summary of the invention

The objective of the invention is drawback, hidden danger, a kind of dried mushroom chicken meat sausage and processing method thereof are provided in view of above-mentioned existing meat sausage product existence.

In order to achieve the above object, technical scheme of the present invention is achieved like this: a kind of dried mushroom chicken meat sausage and processing method thereof: 1) its raw-material weight proportioning is: 65～70 parts in selected chicken, 9～9.5 parts of dried mushrooms, 1.5～2 parts of soybean protein isolates, 1.2～1.3 parts of edible salts, 1.5～1.7 parts of white granulated sugars, 0.6～0.65 part of carragheen, 0.15～0.17 part of white pepper powder, 0.06～0.07 part of five-spice powder, casing, water is an amount of;

2) dried mushroom is put into container, water logging bubble 6～8h with about 80 ℃, water will not have about dried mushroom 1cm, environment temperature remains on 0 ℃～4 ℃, treat that dried mushroom is fully softening back with exogenous impurities such as the clean mud of clear water, remove unedible root, use twice of clear water rinsing again, extrude redundant moisture, make according to configuration proportion, the 1kg dried mushroom can go out 3.5kg rehydration dried mushroom, the rehydration dried mushroom is put into the particle that meat grinder is twisted into graininess with Φ 6mm orifice plate or is cut into 5 * 5mm with vegetable-chopper, put into 0 ℃～4 ℃ temporary stand-by between pickling, the resting period should not surpass 8h, and Fresh Grade Breast is twisted into graininess with Φ 8mm orifice plate;

3) Fresh Grade Breast that strand is made, dried mushroom, above-mentioned batching and an amount of frozen water are put into mixer and are stirred 8～10min, require meat stuffing to go out behind the machine temperature≤4 ℃, pickle 12～24h in time pushing meat stuffing between 0 ℃～4 ℃ pickling, carrying out secondary stirs, mixing time is controlled at 15～17min, require out-of-machine temperature to be controlled at 5 ℃～8 ℃, get final product can;

4) be placed in the drying machine temperature high-speed cruising 35min after the can with 60 ℃, require intestines surface color and luster jaundice, dry and comfortable, dried meat intestines are put into boiling container get final product with 82 ℃ temperature boiling 25min (the product center temperature reaches 78 ℃) exhaust 3min.

Advantage of the present invention is: the present invention is a kind of health preserving health-care food, and special taste is nutritious, can satisfy the effect that people play health care in generally edible, has adapted to the universally recognized consumption concept of taking medicine not as dietotherapy of nowadays people.

The specific embodiment

The 3.5kg dried mushroom is put into container, water logging bubble 6～8h with about 80 ℃, water will not have about dried mushroom 1cm, environment temperature remains on 0 ℃～4 ℃, treat that dried mushroom is fully softening back with exogenous impurities such as the clean mud of clear water, remove unedible root, use twice of clear water rinsing again, extrude redundant moisture, make according to allocation ratio, the 1kg dried mushroom can go out 3.5kg rehydration dried mushroom, the rehydration dried mushroom is put into the particle that meat grinder is made graininess with Φ 6mm orifice plate strand or is cut into 5 * 5mm with vegetable-chopper, put into 0 ℃～4 ℃ temporary stand-by between pickling, resting period 7～8h, the 100kg Fresh Grade Breast is made graininess with Φ 8mm orifice plate strand, the Fresh Grade Breast that strand is made, dried mushroom, 2.2kg white granulated sugar, the 2kg soybean protein, the 2kg edible salt, the 1kg carragheen, 0.25kg white pepper powder, 0.13kg five-spice powder and an amount of frozen water are put into mixer and are stirred 9min, require meat stuffing to go out behind the machine temperature≤4 ℃, pickle 12h in time pushing meat stuffing between 0 ℃～4 ℃ pickling, carrying out secondary stirs, stir 15min, require out-of-machine temperature to be controlled at 5 ℃～8 ℃, get final product can, be placed on after the can in the drying machine with 60 ℃ temperature high-speed cruising 35min, require the color and luster jaundice of intestines surface, dry and comfortable, dried meat intestines are put into boiling container get final product with 82 ℃ temperature boiling 25min (the product center temperature reaches 78 ℃) exhaust 3min.

Claims (1)

1. dried mushroom chicken meat sausage and processing method thereof is characterized in that:

1) its raw-material weight proportioning is: 65～70 parts in selected chicken, 9～9.5 parts of dried mushrooms, 1.5～2 parts of soybean protein isolates, 1.5～1.7 parts of white granulated sugars, 1.2～1.3 parts of edible salts, 0.6～0.65 part of carragheen, 0.15～0.17 part of white pepper powder, 0.06～0.07 part of five-spice powder, casing, water is an amount of;

2) dried mushroom is put into container, water logging bubble 6～8h with about 80 ℃, water will not have about dried mushroom 1cm, environment temperature remains on 0 ℃～4 ℃, treat that dried mushroom is fully softening back with exogenous impurities such as the clean mud of clear water, remove unedible root, use twice of clear water rinsing again, extrude redundant moisture, make according to allocation ratio, the 1kg dried mushroom can go out 3.5kg rehydration dried mushroom, the rehydration dried mushroom is put into the particle that meat grinder is twisted into graininess with Φ 6mm orifice plate or is cut into 5 * 5mm with vegetable-chopper, put into 0 ℃～4 ℃ temporary stand-by between pickling, the resting period should not surpass 8h, and Fresh Grade Breast is twisted into graininess with Φ 8mm orifice plate;

3) Fresh Grade Breast that strand is made, rehydration dried mushroom and above-mentioned batching and an amount of frozen water are put into mixer and are stirred 8～10min, require meat stuffing to go out behind the machine temperature≤4 ℃, pickle 12～24h in time pushing meat stuffing between 0 ℃～4 ℃ pickling, carrying out secondary stirs, mixing time is controlled at 15～17min, require out-of-machine temperature to be controlled at 5 ℃～8 ℃, get final product can;

4) be placed in the drying machine temperature high-speed cruising 35min after the can with 60 ℃, require intestines surface color and luster jaundice, dry and comfortable, dried meat intestines are put into boiling container get final product with 82 ℃ temperature boiling 25min (the product center temperature reaches 78 ℃) exhaust 3min.