CN102228263B - Sausage containing nitrite blocking agent and preparation method thereof - Google Patents
Sausage containing nitrite blocking agent and preparation method thereof Download PDFInfo
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- CN102228263B CN102228263B CN2011101943521A CN201110194352A CN102228263B CN 102228263 B CN102228263 B CN 102228263B CN 2011101943521 A CN2011101943521 A CN 2011101943521A CN 201110194352 A CN201110194352 A CN 201110194352A CN 102228263 B CN102228263 B CN 102228263B
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Abstract
The invention belongs to the field of food processing, and particularly relates to a sausage and a processing method thereof. The sausage contains Allium macrostemon Bunge which accounts for 0.3-20 wt% of the sausage. The preparation method comprises the following steps: mincing fresh meat according to the formula amount, pickling with seasonings, and evenly mixing with Allium macrostemon Bunge and auxiliary materials, wherein the weight ratio of Allium macrostemon Bunge to auxiliary materials is (0.5-5):1, and the auxiliary materials contain black tea or Pu-Erh tea which accounts for 30-70 wt% of the auxiliary materials; and filling the fresh sausage, and volatilizing 15-40% of water. The sausage has the advantages of good mouthfeel and favorable color, and is applicable to patients with overhigh blood fat; by replacing the spice garlic with Allium macrostemon Bunge, the sausage has an intense garlic flavor; a proper amount of Allium macrostemon Bunge can obviously lower the generation amount of nitrites in the subsequent processing on the premise of ensuring the sausage mouthfeel; and in the sausage boiling process, the Allium macrostemon Bunge mixed in the sausage eliminates the slow release and timed release of effective constituents of nitrites, thereby thoroughly eliminating nitrites.
Description
Technical field
This area belongs to food processing field, particularly sausage and processing method thereof.
Background technology
Sausage has the history of more than 1,000 year in China, be one of food of liking most of China common people, but the nitrite in sausage is turned pale at the mention of the tiger people.Nitrite is a kind of carcinogenic substance, China's regulation, and the content of nitrite in sausage nitrate must not surpass 23mg/kg, and developed country is more strict.But in the preparation process of sausage, in order to pursue good mouthfeel, the problem that nitrite exceeds standard is ignored by many businessmans, increases mouthfeel and the color and luster of sausage to sacrifice health.
In the spice flavor enhancement, garlic is a kind of fragrant hot flavoring agent commonly used, especially in the preparation of Sichuan cuisine (as river flavor sausage).But the price fluctuation of garlic is large, becomes the factor of restriction sausage production cost.At present, also there is no the garlic substitute.
In addition, although sausage is delicious, limited when hyperlipidemia patient is edible.Use the ratio of fat meat can cause the mouthfeel variation again as reducing in preparation process.
Summary of the invention
One of purpose of the present invention is to provide a kind of sausage, and this sausage only contains the nitrite of trace, and has strong garlic taste under the prerequisite of disappearance garlic.
For achieving the above object, technical scheme of the present invention is:
1) contain the sausage of nitrite blocking agent, contain the bitter Onion that is equivalent to sausage gross weight 0.3-20% in described sausage;
2) according to 1 described sausage, contain the bitter Onion that is equivalent to sausage gross weight 1-3% in described sausage;
3) according to 1 described sausage, described sausage is by 4)-9) in any method be prepared from.
Two of purpose of the present invention is to provide a kind of preparation method of sausage, and the method is simple modifications in traditional sausage preparation technology, and prepared sausage color and luster and mouthfeel are good, and the holding time is long, and green health.
For achieving the above object, technical scheme of the present invention is:
4) preparation method of described sausage specifically comprises the following steps:
The A batching
After the fresh meat of getting formula ratio rubs and pickles with condiments, after mixing with bitter Onion and auxiliary material, record into fresh sausage, the weight proportion of described bitter Onion and auxiliary material is 0.5-5:1, contains the black tea or the Pu'er tea that are equivalent to auxiliary material gross weight 30-70% in described auxiliary material;
B is dry
Steps A gained fresh sausage is carried out drying, make moisture evaporation 15-40%, must contain the sausage of nitrite blocking agent.
5) according to the preparation method of 4 described sausages, described black tea or Pu'er tea are powdery.
6) according to the preparation method of 4 described sausages, auxiliary material described in steps A mixes fragmentation by Pu'er tea, Chinese prickly ash, anise, tsaoko, spiceleaf, spirit grass, row's perfume, sweet ancient name for Chinese cabbage by the weight ratio of 2～3:1～2:1～1.5:0.5～1:0.3～0.7:0.1～0.3:0.1～0.3:0.2～0.5 and forms.
7) according to the preparation method of 4 described sausages, the concrete steps of pickling with condiments in steps A are: the consumption of propolis is equivalent to the 0.3-1% of fresh meat.
8) according to the preparation method of 4 described sausages, described fresh meat is livestock meat or poultry meat.
9) according to the preparation method of 4 described sausages, the drying described in step B is the drying of fire-cureing, and described smoked material is cypress, and the temperature of fire-cureing is 30-60 ℃.
Beneficial effect of the present invention is: the mouthfeel of this sausage is good, and color and luster is good, and in the preparation process of sausage, the black tea of the suitable proportioning of employing or Pu'er tea are applicable to the patients of Hyperlipemia as the seasoning toner; This sausage substitutes the spice garlic with bitter Onion, and sausage contains strong garlic taste, and in preparation process, low impact when high in the time of can not being subjected to the garlic price and restrict production cost; Appropriate bitter Onion significantly reduces the growing amount of following process nitrite under the prerequisite that guarantees the sausage mouthfeel; In the boiling process of sausage, be blended in active ingredient slowly-releasing, the time controlled released of cleaning nitrite in the bitter Onion in sausage, nitrite is thoroughly removed.
More beneficial effects will embody in an embodiment.
The specific embodiment
Embodiment 1
1 condiment
Formula 1: respectively 2000g fresh pig lean meat, fat meat are rubbed, by lean meat: fat meat is ratio cooperation in 7: 3, and auxiliary material is pressed per kilogram pork salt adding 35 grams, white wine 45 grams, and monosodium glutamate 8 grams, after white sugar 40 grams mix, pickled 6 hours; Bitter Onion 6g is stirred into after bitter Onion mud and propolis 20g, and auxiliary material 1.2g mixes, and described auxiliary material is the Pu ' er tea powder of 1.0 g and the cumin powder of 0.2g, indicates with " I ".
Formula 2: compare with the formula 1 in embodiment 1, distinctive points only is the disappearance Pu ' er tea powder, with " II " expression.
Formula 3: compare with the formula 1 in embodiment 1, distinctive points only for the bitter Onion of disappearance, indicates with " III ".
2 preparation methods
The gained fresh sausage is put into 30 ℃ of chimney kilns fire-cure, smoked material makes moisture evaporation 15% for cypress, and hanging is 9 days under the condition of 2-3 ℃, must contain the sausage of nitrite blocking agent.
3 effective evaluations
The detection of A nitrite
Get respectively formula 1,2 and 3 sausages that contain nitrite blocking agent that prepare as sample, smash to pieces, get 20g, add deionized water and use the volumetric flask constant volume, soaked overnight, the centrifuging and taking supernatant is measured.Detection method sees " Chinese pharmacopoeia for details.
After testing, " I " and " II " nitrite does not all exceed standard, and the nitrite in " III " exceeds 1.5 times of national standards; " I " and " II " nitrite is respectively 3.5mg and 3mg.
After " I " and " II " that prepare being carried out the storage of 45 days, adopt again the content of said method test nitrite, content of nitrite significantly raises nearly one times, can infer, bitter Onion is in the situation that the effect of disappearance moisture content performance cleaning nitrite is not strong; The sausage of storing 45 days is used boiling water boiling 40 minutes, the test content of nitrite, " I " and " II " nitrite is thoroughly removed, and also can say, and bitter Onion can also serve as " slowly-releasing " nitrite scavenger in sausage.
The detection of B fat content
Get respectively formula 1,2 and 3 sausages that contain nitrite blocking agent that prepare as sample, smash to pieces, extract grease wherein, according to the colorimetric method for determining cholesterol level wherein of routine.
The detection of above-mentioned sample, n=3, the cholesterol content ratio " II " of " I " and " III " descends respectively 20.1% and 18.3%.
In addition, from color and luster, " I " and " III " of adding Pu'er tea presents from inside to outside ruddy, and as seen, Pu ' er tea powder is in the situation that remarkable reduction blood fat, the effect that can also serve as toner.
Embodiment 2
1 condiment
Formula 4: respectively 1000g fresh pig lean meat, fat meat are rubbed, by lean meat: fat meat is ratio cooperation in 8: 2, and auxiliary material is pressed per kilogram pork salt adding 35 grams, white wine 45 grams, and monosodium glutamate 8 grams, after white sugar 40 grams mix, pickled 8 hours; Bitter Onion 200g is stirred into after bitter Onion mud and propolis 3g, and auxiliary material 10g mixes, and described auxiliary material is the black tea powder of 7g and the cumin powder of 0.45g, and Chinese prickly ash 1g, anistree 1.55g indicate with " IV ".
2 preparation methods
The gained fresh sausage is put into 60 ℃, make moisture evaporation 30%, hanging is 10 days under the condition of 2-3 ℃, must contain the sausage of nitrite blocking agent.
3 effective evaluations
The detection of A nitrite
Get " IV " as sample, smash to pieces, get 20g, add deionized water and use the volumetric flask constant volume, soaked overnight, the centrifuging and taking supernatant is measured.Detection method sees " Chinese pharmacopoeia for details.After testing, without the existence of nitrite.
The B subjective appreciation
With " III " compare together by " I ", " II " for the sausage " IV " of the present embodiment preparation, has strong garlic taste, through 10 people's sensory evaluations, there are 4 people to represent to enjoy a lot this taste (comparing with other three kinds), there are 3 people to represent can not accept fully, all the other 3 people estimate generally, and main cause is to lack cypress as the stacte flavor of smoked material.As seen, " IV " has groups of people especially to like because having unique local flavor; In addition, strong garlic taste can be used as the batching that is similar to curried fried rice.
Embodiment 3
1 condiment
Formula 5: respectively 1000g fresh pig lean meat, fat meat are rubbed, by lean meat: fat meat is ratio cooperation in 8: 2, and auxiliary material is pressed per kilogram pork salt adding 35 grams, white wine 45 grams, and monosodium glutamate 8 grams, after white sugar 40 grams mix, pickled 8 hours; Bitter Onion 10g is stirred into after bitter Onion mud and propolis 10g, auxiliary material 20g mixes, auxiliary material mixes fragmentation by Pu'er tea, Chinese prickly ash, anise, tsaoko, spiceleaf, spirit grass, row's perfume, sweet ancient name for Chinese cabbage by the weight ratio of 2:1:1:0.5:0.3:0.1:0.1:0.2 and forms, and indicates with " V ".
Formula 6: the unique distinctive points with " V " is, the disappearance propolis is with " VI " sign.
2 preparation methods
The gained fresh sausage is put into 45 ℃ of chimney kilns fire-cure, smoked material makes moisture evaporation 40% for cypress, and hanging is 10 days under the condition of 2-3 ℃, must contain the sausage of nitrite blocking agent.
3 effects relatively
The A fresh-keeping effect relatively
Under 26 ℃ of constant temperatures in same storage period, " VI " deposited about 15 days with " V " and " VI ", and many mildews just appear in the surface, sense organ is affected, after depositing 30 days, local flavor changes, deposits that after 60 days, the sense organs such as color and luster, local flavor have been greatly affected; " V " mildew occurred after 65 days and flavor is lost in the Kazakhstan.
The B mouthfeel relatively
Through 10 people's sensory evaluations, there are 8 people to represent that the V mouthfeel is better, 2 people represent indistinction on " V " and " VI " mouthfeel.
Embodiment 4
1 condiment
Formula 7: respectively 1000g fresh pig lean meat, fat meat are rubbed, by lean meat: fat meat is ratio cooperation in 8: 2, and auxiliary material is pressed per kilogram pork salt adding 40 grams, white wine 35 grams, and monosodium glutamate 10 grams, after white sugar 30 grams mix, pickled 12 hours; Bitter Onion 30g is stirred into after bitter Onion mud and propolis 10g, auxiliary material 20g mixes, Pu'er tea, Chinese prickly ash, anise, tsaoko, spiceleaf, spirit grass, row's perfume, sweet ancient name for Chinese cabbage mix fragmentation by the weight ratio of 3:2:1.5:1:0.7:0.3:0.3:0.5 and form, and indicate with " VII ".
2 preparation methods
The gained fresh sausage is put into 45 ℃ of chimney kilns fire-cure, smoked material makes moisture evaporation for cypress, and 20%, hanging is 10 days under the condition of 2-3 ℃, must contain the sausage of nitrite blocking agent.
3 subjective appreciation evaluations
Subjective appreciation carries out in the sensory test chamber, forms scoring group by 10 people (22-30 years old, wherein the men and women is each 5, possesses the rudimentary knowledge of noodles sensory evaluation scores), and state is estimated on an empty stomach under room temperature.Standards of grading are color and luster (15 minutes); Apparent state (10 minutes); Palatability (20 minutes); Food flavor (15 minutes).
Through evaluation, " I " in " VII ", the subjective appreciation score of " VII " is the highest.
In above-described embodiment, also can replace pork with the fresh meat of other animal origins.
Supplementary Amplifications of the Compendium of Materia Medica record Pu'er tea has the effect of " helping digestion, separates greasy ", and according to existing biochemical research achievement, inositol has the effect of reduction aliphatic acid and cholesterol, drinks inositol concentration rising after Pu'er tea; Black tea has above-mentioned functions equally.But, rarely have hypolipemic function and the greasy sausage of script with Pu'er tea or black tea to combine, when increasing the fragrant mouthfeel of tea, play the effect that reduces cholesterol in sausage, in addition, Pu'er tea has also served as the effect of toner.
The old duck soup of bitter Onion is one famous Sichuan cuisine, the saying that bitter Onion " heat-clearing exterior cold " arranged among the people.Li Shizhen (1518-1593 A.D.) is write in Compendium of Material Medica: bitter Onion, and lower severe one, the stagnation of the circulation of vital energy is also.Sini San adds this with disappointing stagnant.Control the shaoyin disease contrary dysentery of letting out of fainting, and obstruction of qi in the chest shouting pain, the lower gas blood that falls apart, antiabortive.But nobody is used for bitter Onion to serve as the flavor enhancement of sausage so far.Solved in the present invention first that bitter Onion mixes with other condiment, and found out the best proportioning between them, when satisfying mouthfeel, having cleaning nitrite concurrently must act on.Make the sausage that adopts the preparation of this formula play the effect of blocking-up nitrite in preparation process; In addition, in the process of cooking, can remove the nitrite that generates because condition of storage is improper again, reach the effect of " slowly-releasing ".
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although by invention has been described with reference to the preferred embodiments of the present invention, but those of ordinary skill in the art is to be understood that, can make various changes to it in the form and details, and not depart from the spirit and scope of the present invention that appended claims limits.
Claims (2)
1. the sausage that contains nitrite blocking agent, it is characterized in that: contain bitter Onion and auxiliary material in described sausage, the weight proportion of described bitter Onion and auxiliary material is 0.5-5:1, described bitter Onion is equivalent to sausage gross weight 0.3-20%, contains the black tea or the Pu'er tea that are equivalent to auxiliary material gross weight 30-70% in described auxiliary material.
2. sausage according to claim 1, is characterized in that, contains the bitter Onion that is equivalent to sausage gross weight 1-3% in described sausage.
3. the preparation method of sausage claimed in claim 1, is characterized in that, specifically comprises the following steps:
The A batching
After the fresh meat of getting formula ratio rubs and pickles with condiments, after mixing with bitter Onion and auxiliary material, record into fresh sausage, the weight proportion of described bitter Onion and auxiliary material is 0.5-5:1, contains the black tea or the Pu'er tea that are equivalent to auxiliary material gross weight 30-70% in described auxiliary material;
B is dry
Steps A gained fresh sausage is carried out drying, make moisture evaporation 15-40%, must contain the sausage of nitrite blocking agent.
4. the preparation method of sausage according to claim 3, is characterized in that, described black tea or Pu'er tea are powdery.
5. the preparation method of sausage according to claim 3, it is characterized in that, auxiliary material described in steps A mixes fragmentation by Pu'er tea, Chinese prickly ash, anise, tsaoko, spiceleaf, spirit grass, row's perfume, sweet ancient name for Chinese cabbage by the weight ratio of 2～3:1～2:1～1.5:0.5～1:0.3～0.7:0.1～0.3:0.1～0.3:0.2～0.5 and forms.
6. the preparation method of sausage according to claim 3, is characterized in that, contains the propolis that is equivalent to fresh meat weight 0.3-1% described in steps A in condiments.
7. the preparation method of sausage according to claim 3, is characterized in that, described fresh meat is livestock meat or poultry meat.
8. the preparation method of sausage according to claim 3, is characterized in that, the drying described in step B is the drying of fire-cureing, and smoked material is cypress, and the temperature of fire-cureing is 30-60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011101943521A CN102228263B (en) | 2011-07-12 | 2011-07-12 | Sausage containing nitrite blocking agent and preparation method thereof |
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| CN2011101943521A CN102228263B (en) | 2011-07-12 | 2011-07-12 | Sausage containing nitrite blocking agent and preparation method thereof |
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| CN102228263A CN102228263A (en) | 2011-11-02 |
| CN102228263B true CN102228263B (en) | 2013-06-05 |
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| CN103535761A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Peanut kernel sausage and processing method thereof |
| CN104970389A (en) * | 2015-06-29 | 2015-10-14 | 天津科技大学 | Tea red sausage and manufacturing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101596000A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage and preparation method thereof |
| CN101940291A (en) * | 2010-07-21 | 2011-01-12 | 张瑞宇 | Nitrite scavenger as well as preparation method and application thereof |
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- 2011-07-12 CN CN2011101943521A patent/CN102228263B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101596000A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage and preparation method thereof |
| CN101940291A (en) * | 2010-07-21 | 2011-01-12 | 张瑞宇 | Nitrite scavenger as well as preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张桂英等.薤白、毛葱清除亚硝酸盐作用的研究.《长春中医学院学报》.2002,第18卷(第4期),43－44. * |
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Owner name: ZHOU SHIMING Free format text: FORMER OWNER: CHONGQING ZHIYAN TECHNOLOGY DEVELOPMENT CO., LTD. Effective date: 20140731 |
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Free format text: CORRECT: ADDRESS; FROM: 401121 YUBEI, CHONGQING TO: 405800 WUXI, CHONGQING Free format text: CORRECT: INVENTOR; FROM: LI HONG TO: LI HONG ZHOU SHIMING ZHANG YI |
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