CN102302123B - Glutinous rice dessert sausage and making method thereof - Google Patents
Glutinous rice dessert sausage and making method thereof Download PDFInfo
- Publication number
- CN102302123B CN102302123B CN2011101852166A CN201110185216A CN102302123B CN 102302123 B CN102302123 B CN 102302123B CN 2011101852166 A CN2011101852166 A CN 2011101852166A CN 201110185216 A CN201110185216 A CN 201110185216A CN 102302123 B CN102302123 B CN 102302123B
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- Prior art keywords
- glutinous rice
- parts
- sausage
- boiling
- dessert
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 46
- 235000009566 rice Nutrition 0.000 title claims abstract description 46
- 235000013580 sausages Nutrition 0.000 title abstract description 12
- 238000000034 method Methods 0.000 title abstract description 6
- 235000021185 dessert Nutrition 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 45
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 210000000936 intestine Anatomy 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 235000019991 rice wine Nutrition 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a glutinous rice dessert sausage and a making method thereof. The glutinous rice dessert sausage comprises the following raw materials: 40-50% of glutinous rice, 3-8% of red dates, 3-5% of diced meat, 0.5-1.2% of edible salt, 6-10% of white granulated sugar, 3-5% of lard, 0.2-0.4% of soy sauce, 0.5-1.0% of glucose and 30-35% of water. The glutinous rice dessert sausage which is a very popular snack in Taiwan is obtained by adding lard, red dates, diced meat, dried shelled shrimps and the like to the glutinous rice; and then adding soy sauce, rice wine, salt, sugar and the like to season the glutinous rice so as to obtain glutinous rice stuffing; and filling and boiling the glutinous rice stuffing to obtain the glutinous rice sausage; and the glutinous rice dessert sausage is good for both children and adults.
Description
Technical field:
The present invention relates to a kind of intestines class and preparation method thereof, especially a kind of glutinous rice point heart and preparation method thereof.
Background technology:
At present, commercially available sausage products has a lot, and mostly raw material is that pork, chicken, beef etc. process the meat gruel mixing starch and process, and it is that major ingredient cooperates meat cubelets etc. to process sausage products that the glutinous rice of employing is not also arranged up to now.
Summary of the invention:
The purpose of this invention is to provide a kind of with glutinous rice, red date primary raw material, through adding lard, salt.Flavouring such as sugar, meat cubelets and a kind of glutinous rice point heart of making.
The present invention also aims to provide the preparation method of the above-mentioned glutinous rice point heart.
The object of the invention technical scheme is: a kind of glutinous rice point heart is characterized in that: have following raw materials according to process according to following weight proportion: 40～50 parts in glutinous rice, 3～8 parts of red dates, 3～5 parts of meat cubelets, 0.5～1.2 part of salt, 6～10 parts of white granulated sugars, 3～5 parts of lards, 0.2～0.4 part in soy sauce, 0.5～1.0 part of glucose, 30～35 parts in water.
The preparation method of the above-mentioned glutinous rice point heart is following:
(1) boiling: put into Digesting stove boiling 60～90min after cleaned glutinous rice, the red date that is cut into fourth, meat cubelets, lard and water mixed, temperature is between 90～100 ℃; Boiling finishes, and well-done glutinous rice is pushed between heat radiation, dispels the heat 2-3 hour, and next step operation ℃ can be carried out in central temperature≤15;
(2) spice: after glutinous rice cooling is good, good other auxiliary material of weighing is added to inside the glutinous rice filling and stirs, mix up taste;
(3) can is checked card: adopt folding footpath 47mm nylon casing to check card continuously, quantitative 65～68g/, the intestines body length is between 6～7cm;
(4) sterilization: 86～90 ℃ ℃ of water temperatures, constant temperature 20～25 minutes, circulation running water cooling about 30-40 minute, central temperature is less than 25 ℃;
(5) decals warehouse-in.
The glutinous rice point heart that the present invention introduced is one type of original rice type processed goods, is convenient for carrying, and special taste is the very general a kind of snack in Taiwan.Through in glutinous rice, adding lard, red date, meat cubelets, dried shrimp etc., add seasonings such as soy sauce, rice wine, salt, sugar then, become the glutinous rice filling, again the glutinous rice filling is carried out can to boil, can make polished glutinous rice sausage.Polished glutinous rice sausage is all-ages, and taste is fine and smooth, can also help with desk-top sausage etc. edible together.
The specific embodiment:
The supplementary material prescription that a kind of glutinous rice is selected the heart is: glutinous rice 25Kg, red date 3.5Kg, meat cubelets 0.2Kg, salt 0.03Kg, white granulated sugar 0.6Kg, lard 0.25Kg, soy sauce 0.015Kg, glucose 0.05Kg, water 20Kg.
Its preparation method is:
1. raw material is prepared
(1) glutinous rice is eluriated 2～3 times with clear water, guarantees not have ore, impurity such as no chaff powder;
(2) cube meat with bulk is cut into meat cubelets, and red date is cut fritter.
(3) refine lard with pork fat, treat to use after the lard cooling well.
2. batching: cleaned glutinous rice, meat cubelets are mixed and add load weighted lard and clear water mixes.
3. boiling: mixed raw materials is put into 100 ℃ of Digesting stove boiling 90min temperature.Boiling finishes, and well-done glutinous rice is pushed between heat radiation, dispels the heat 2 to 3 hours, and next step operation ℃ can be carried out in central temperature≤15
4. spice: after the glutinous rice cooling is good, load weighted auxiliary material is added to glutinous rice filling the inside and stirs, mix up taste.
5. can is checked card: adopt folding footpath 47mm nylon casing to check card continuously, quantitative 65～68g/, the intestines body length is between 6～7cm.Guarantee that sausage filler vacuumizes normally, in order to avoid cause bubble too much.Require the unnecessary casing in two ends must not surpass 1cm, and in the casing of two ends the glutinous rice filling must not be arranged.
6. sterilization: 86 ℃ ℃ of water temperatures, constant temperature 20 minutes, circulation running water were cooled off about 40 minutes, and central temperature is less than 25 ℃;
7. decals is put in storage: product has cooled off the surface and has dried back decals warehouse-in.
Claims (1)
1. a glutinous rice point heart is characterized in that: processed according to following weight proportion by following raw materials according: 40 ~ 50 parts in glutinous rice, 3 ~ 8 parts of red dates, 3 ~ 5 parts of meat cubelets, 0.5 ~ 1.2 part of salt, 6 ~ 10 parts of white granulated sugars, 3 ~ 5 parts of lards, 0.2 ~ 0.4 part in soy sauce, 0.5 ~ 1.0 part of glucose, 30 ~ 35 parts in water; The preparation method of the described glutinous rice point heart comprises the steps:
(1) boiling: put into Digesting stove boiling 60 ~ 90min after cleaned glutinous rice, the red date that is cut into fourth, meat cubelets, lard and water mixed, temperature is between 90 ~ 100 ℃; Boiling finishes, and well-done glutinous rice is pushed between heat radiation, dispels the heat 2-3 hour, and next step operation ℃ can be carried out in central temperature≤15;
(2) spice: after glutinous rice cooling is good, good other auxiliary material of weighing is added to inside the glutinous rice filling and stirs, mix up taste;
(3) can is checked card: adopt folding footpath 47mm nylon casing to check card continuously, quantitative 65 ~ 68g/, the intestines body length is between 6 ~ 7cm;
(4) sterilization: 86 ~ 90 ℃ of water temperatures, constant temperature 20 ~ 25 minutes, circulation running water cooling 30-40 minute, central temperature is less than 25 ℃;
(5) decals warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101852166A CN102302123B (en) | 2011-07-04 | 2011-07-04 | Glutinous rice dessert sausage and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101852166A CN102302123B (en) | 2011-07-04 | 2011-07-04 | Glutinous rice dessert sausage and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102302123A CN102302123A (en) | 2012-01-04 |
| CN102302123B true CN102302123B (en) | 2012-11-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101852166A Expired - Fee Related CN102302123B (en) | 2011-07-04 | 2011-07-04 | Glutinous rice dessert sausage and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102302123B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355600A (en) * | 2012-04-10 | 2013-10-23 | 黄晓玉 | Glutinous-rice sausage food and processing method thereof |
| CN103385484A (en) * | 2013-06-01 | 2013-11-13 | 俞定元 | Distiller's yeast-fermented glutinous rice sausage |
| CN104543782A (en) * | 2014-12-09 | 2015-04-29 | 山东和利农业发展有限公司 | Sausage with cranberries and glutinous rice and processing process thereof |
| CN105831595A (en) * | 2016-04-12 | 2016-08-10 | 河南佳怡食品有限公司 | Sticky rice sausage and preparation method thereof |
| CN107744089A (en) * | 2017-10-31 | 2018-03-02 | 三只松鼠股份有限公司 | A kind of black sticky rice fillings and its manufacture craft |
| CN111789222A (en) * | 2020-08-13 | 2020-10-20 | 郑州思念食品有限公司 | Sweet glutinous rice sausage and preparation method thereof |
| CN113729177A (en) * | 2021-09-09 | 2021-12-03 | 辽宁海岳食品有限公司 | High-protein fish meat rice-cooking sausage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161160A (en) * | 1996-04-04 | 1997-10-08 | 史耀华 | Western-style ham sausage like food and process for producing same |
| CN1826950A (en) * | 2006-04-06 | 2006-09-06 | 大连海康食品有限公司 | Sticky rice sausage and preparation method thereof |
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558884B (en) * | 2009-05-25 | 2011-08-31 | 重庆九千寿食品开发有限公司 | Preparation of pork sticky rice soybean sausage and manufacturing method thereof |
-
2011
- 2011-07-04 CN CN2011101852166A patent/CN102302123B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161160A (en) * | 1996-04-04 | 1997-10-08 | 史耀华 | Western-style ham sausage like food and process for producing same |
| CN1826950A (en) * | 2006-04-06 | 2006-09-06 | 大连海康食品有限公司 | Sticky rice sausage and preparation method thereof |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
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| Publication number | Publication date |
|---|---|
| CN102302123A (en) | 2012-01-04 |
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