CN102326788B - Environmentally-friendly nutritional bell pepper sausage and preparation method thereof - Google Patents
Environmentally-friendly nutritional bell pepper sausage and preparation method thereof Download PDFInfo
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- CN102326788B CN102326788B CN2011101437322A CN201110143732A CN102326788B CN 102326788 B CN102326788 B CN 102326788B CN 2011101437322 A CN2011101437322 A CN 2011101437322A CN 201110143732 A CN201110143732 A CN 201110143732A CN 102326788 B CN102326788 B CN 102326788B
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Abstract
The invention relates to an environmentally-friendly nutritional bell pepper sausage and a preparation method thereof. The environmentally-friendly nutritional bell pepper sausage is prepared from the following raw materials and auxiliary materials in parts by weight: No.2 meat, No.4 meat, fat meat, dehydrated bell peppers, corn starch, isolated soy proteins, ice water, table salt, white sugar, monosodium glutamate, phosphate, carrageenan, D-sodium isoascorbate, sodium nitrite, white pepper powder, meat essence, sodium lactate and nisin. The invention further provides a preparation method of the nutritional bell pepper sausage. The bell pepper sausage has crisp and tender mouthfeel, full meat flavor, rich nutrition and wide market prospect, and is a brand new high-nutrition meat food; and the flavor and variety of meat products are increased.
Description
Technical field
The present invention relates to field of food, particularly a kind of green nourishing persimmon green pepper intestines and preparation method thereof.
Background technology
The persimmon green pepper has another name called large green pepper, pimento, bell pepper, green pepper, dish green pepper, is Solanaceae, and chilly belongs to.Be characterized in that fruit is larger, contain abundant vitamin C, pungent is lighter, generally does vegetables edible.Except green, new green pepper kind of cultivating is the multiple color such as red, yellow, purple in addition.
The persimmon green pepper contains abundant vitamin C and vitamin A, and both content all increases along with its maturity.In general, ascorbic amount is 3.5 times of tomato, and is few with the content difference of strawberry and lemon.Green pepper can strengthen people's muscle power, alleviates the fatigue that causes because of work, life stress.Its distinctive taste and contained capsicim have the effect of saliva stimulating and gastric secretion, can improve a poor appetite, help digest, promote enterocinesia, prevent constipation.Because vitamin content is high, green pepper can also be prevented and treated scurvy, bleeding gums, anaemia and nagiopasthyrosis are had auxiliary therapeutic action.
Cooling meat (acid discharge meat) refers to through veterinary inspector, confirms healthy anosis live hog, after butchering in the slaughterhouse of state approval, meat is cooled off down very soon, then cut apart, pick a bone, pack, and the meat of storing at low temperatures all the time, transporting.The meat temperature of cooling meat will remain on-2.2 ℃ all the time--between 5 ℃.Cooling meat adopts in the world the at present state-of-the-art technology of butchering, in the cooling procedure of whole slaughtering process and meat, be in all the time under the cooler environment, the most of microbe growth and breeding is suppressed, the pathogenic bacteria such as clostridium botulinum and staphylococcus aureus do not excrete poison, can guarantee the safety and sanitation of meat, enzyme in the meat reacts, with the partially protein breaks down into amino acids, amylase in the meat becomes lactic acid with hepatin with conversion of glucose, but the connective tissue in the lactic acid tenderization meat, thereby the quality softness is flexible, the delicate succulence of mouthfeel, and flavour is delicious.
Along with improving constantly of people's living standard, people's diet is seen by the original auxotype that transfers to simply having adequate food and clothing, and the nutrition intestines of also persimmon green pepper and cooling meat not being made at present.
Summary of the invention
The purpose of this invention is to provide a kind of take persimmon green pepper and the nutrition intestines of cooling meat as raw material, nutrition complement, can improve digestibility and the nutritive value of meat products, give product with special flavour, color and luster and structure, satisfy human body to the demand of multiple nutritional components, particularly to ascorbic demand.
The technical solution used in the present invention is:
A kind of green nourishing persimmon green pepper intestines, made by the stock and adjunct that comprises following parts by weight, two No. four meat: 32-38 part, fat meat: 4-8 part, dehydration persimmon green pepper: 0.5-0.6 part, cornstarch: 3-5 part, soybean protein isolate: 0.8-1.2 part, frozen water: 18-22 part, salt: 1-1.2 part, white sugar: 1.2-1.5 part, monosodium glutamate: 0.1-0.15 part, phosphate: 0.15-0.25 part, carragheen: 0.15-0.25 part, D-araboascorbic acid sodium: 0.03-0.04 part, natrium nitrosum: 0.0015-0.0025 part, white pepper powder: 0.08-0.12 part, meat flavor: 0.22-0.325 part, sodium lactate: 1-1.4 part, nisin: 0.01-0.015 part.
Described dehydration persimmon green pepper is for to be cut into the persimmon green pepper post-drying or to adopt commercial dehydration persimmon green pepper product, such as dehydration green persimmon green pepper sheet or the red persimmon green pepper sheet that dewaters of sea, Jinan Le Xiyaze Food Co., Ltd.
Described meat flavor is selected from the product of Tianjin Chunfa Food Additives Co., Ltd, is preferably to comprise the spring essence 8230:0.2-0.3 part of dealing out the cards, spring essence 8267:0.02-0.025 part of dealing out the cards.
Two No. four meat of above-mentioned raw material and fat meat are selected through the qualified cooling meat of veterinary sanitary inspection, are pork.Described auxiliary material cornstarch, soybean protein isolate, salt, white sugar, monosodium glutamate, phosphate, carragheen, D-araboascorbic acid sodium, natrium nitrosum, white pepper powder, meat flavor, sodium lactate, nisin are the food grade additives that meets national standard, be the commercially available prod, be selected from the product of Jilin only albumen Co., Ltd such as soybean protein isolate.
Umber involved in the present invention is parts by weight.
The present invention also provides the preparation method of above-mentioned persimmon green pepper intestines, comprises the steps:
1., repair the muscle tendon after two No. four meat of raw meat and fat meat thaw, cartilage twists out the input cutmixer with diameter 5mm orifice plate, add salt, white sugar, monosodium glutamate, phosphate, carragheen, D-araboascorbic acid sodium, natrium nitrosum, white pepper powder and 1/3 frozen water (get used frozen water total amount 1/3 part) in ratio described above, cut at a high speed and mix about 5 minutes;
2., add soybean protein isolate and 1/3 frozen water, cut again and mix 3-5 minute;
3., add meat flavor, sodium lactate, nisin, cornstarch and residue 1/3 frozen water are cut and are mixed to the meat stuffing uniform and smooth, the filling temperature control is between 8 ℃-12 ℃;
4., adding dehydration persimmon green pepper is cut to mix evenly and gets final product;
5., with five road hog intestine cans, 75 ℃ of dryings 20 minutes, 83 ℃ of boilings 50 minutes, native stove is smoked into little yellow;
6., cooling, vacuum packaging was sterilized 25 minutes with 90 ℃, got persimmon green pepper intestines finished product.
The beneficial effect that the present invention has:
Persimmon green pepper intestines mouthfeel of the present invention is tender and crisp, meat is fragrant full, nutritious, can satisfy people's dietary structure and the demand of seeking change and innovation, has increased local flavor and the kind of meat products, is a kind of brand-new high nutritive meat product, has comparatively wide market.
1, aesthetic quality's index:
Color and luster: the little Huang of color and luster, the persimmon green pepper is evenly distributed;
Flavour: the fragrant U.S.A of the delicate fragrance of persimmon green pepper and the meat of pork finishes and closes, and is moderately salted, free from extraneous odour;
Structure: good springiness, to cut into slices complete, mouthfeel is tender and crisp, tasty and refreshing.
2, physical and chemical index:
Protein content 〉=10%, content of starch≤10%, fat content≤25%, water content≤70%, nitrite (NaNO
2Meter)≤30mg/kg
3 microbiological indicators
Total number of bacteria (individual/g)≤10000, coliform (individual/100g)≤30, pathogenic bacteria must not detect.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit the present invention.
Embodiment 1
A kind of green nourishing persimmon green pepper intestines, made two No. four meat by the stock and adjunct that comprises following parts by weight: 32 parts, fat meat: 8 parts, dehydration persimmon green pepper: 0.6 part, cornstarch: 5 parts, soybean protein isolate: 1.2 parts, frozen water: 22 parts, salt: 1.2 parts, white sugar: 1.5 parts, monosodium glutamate: 0.15 part, meat composite phosphate 346 (German CFB company produce): 0.24 part, carragheen: 0.25 part, D-araboascorbic acid sodium: 0.04 part, natrium nitrosum: 0.0025 part, white pepper powder: 0.12 part, the spring essence 8230:0.25 part of dealing out the cards, the spring essence 8267:0.025 part of dealing out the cards, sodium lactate: 1.4 parts, nisin: 0.015 part.
The preparation method of above-mentioned persimmon green pepper intestines comprises the steps:
1., repair the muscle tendon after two No. four meat of raw meat and fat meat thaw, cartilage twists out the input cutmixer with diameter 5mm orifice plate, add salt, white sugar, monosodium glutamate, phosphate, carragheen, D-araboascorbic acid sodium, natrium nitrosum, white pepper powder and 1/3 frozen water in ratio described above, cut at a high speed and mix about 5 minutes;
2., add soybean protein isolate and 1/3 frozen water, cut again and mix 3-5 minute;
3., add meat flavor, sodium lactate, nisin, cornstarch and residue 1/3 frozen water are cut and are mixed to the meat stuffing uniform and smooth, the filling temperature control is between 8 ℃-12 ℃;
4., adding dehydration persimmon green pepper is cut to mix evenly and gets final product;
5., with five road hog intestine cans, 75 ℃ of dryings 20 minutes, 83 ℃ of boilings 50 minutes, native stove is smoked into little yellow;
6., cooling, vacuum packaging was sterilized 25 minutes with 90 ℃.
Embodiment 2
A kind of green nourishing persimmon green pepper intestines, made two No. four meat by the stock and adjunct that comprises following parts by weight: 35 parts, fat meat: 5 parts, dehydration persimmon green pepper: 0.55 part, cornstarch: 4 parts, soybean protein isolate: 1 part, frozen water: 20 parts, salt: 1.1 parts, white sugar: 1.4 parts, monosodium glutamate: 0.12 part, meat composite phosphate 346 (German CFB company produce): 0.2 part, carragheen: 0.2 part, D-araboascorbic acid sodium: 0.035 part, natrium nitrosum: 0.002 part, white pepper powder: 0.1 part, the spring essence 8230:0.2 part of dealing out the cards, the spring essence 8267:0.022 part of dealing out the cards, sodium lactate: 1.2 parts, nisin: 0.012 part.
The preparation method of persimmon green pepper intestines comprises the steps:
1., repair the muscle tendon after two No. four meat of raw meat and fat meat thaw, cartilage twists out the input cutmixer with diameter 5mm orifice plate, add salt, white sugar, monosodium glutamate, phosphate, carragheen, D-araboascorbic acid sodium, natrium nitrosum, white pepper powder and 1/3 frozen water in ratio described above, cut at a high speed and mix about 5 minutes;
2., add soybean protein isolate and 1/3 frozen water, cut again and mix 3-5 minute;
3., add meat flavor, sodium lactate, nisin, cornstarch and residue 1/3 frozen water are cut and are mixed to the meat stuffing uniform and smooth, the filling temperature control is between 8 ℃-12 ℃;
4., adding dehydration persimmon green pepper is cut to mix evenly and gets final product;
5., with five road hog intestine cans, 75 ℃ of dryings 20 minutes, 83 ℃ of boilings 50 minutes, native stove is smoked into little yellow;
6., cooling, vacuum packaging was sterilized 25 minutes with 90 ℃.
Embodiment 3
A kind of green nourishing persimmon green pepper intestines, made two No. four meat by the stock and adjunct that comprises following parts by weight: 36 parts, fat meat: 4 parts, dehydration persimmon green pepper: 0.5 part, cornstarch: 3 parts, soybean protein isolate: 0.8 part, frozen water: 18 parts, salt: 1 part, white sugar: 1.2 parts, monosodium glutamate: 0.1 part, meat composite phosphate 346 (German CFB company produce): 0.15 part, carragheen: 0.15 part, D-araboascorbic acid sodium: 0.03 part, natrium nitrosum: 0.0015 part, white pepper powder: 0.08 part, the spring essence 8230:0.2 part of dealing out the cards, the spring essence 8267:0.02 part of dealing out the cards, sodium lactate: 1 part, nisin: 0.01 part
The preparation method of above-mentioned persimmon green pepper intestines comprises the steps:
1., repair the muscle tendon after two No. four meat of raw meat and fat meat thaw, cartilage twists out the input cutmixer with diameter 5mm orifice plate, add salt, white sugar, monosodium glutamate, phosphate, carragheen, D-araboascorbic acid sodium, natrium nitrosum, white pepper powder and 1/3 frozen water in ratio described above, cut at a high speed and mix about 5 minutes;
2., add soybean protein isolate and 1/3 frozen water, cut again and mix 3-5 minute;
3., add meat flavor, sodium lactate, nisin, cornstarch and residue 1/3 frozen water are cut and are mixed to the meat stuffing uniform and smooth, the filling temperature control is between 8 ℃-12 ℃;
4., adding dehydration persimmon green pepper is cut to mix evenly and gets final product;
5., with five road hog intestine cans, 75 ℃ of dryings 20 minutes, 83 ℃ of boilings 50 minutes, native stove is smoked into little yellow;
6., cooling, vacuum packaging was sterilized 25 minutes with 90 ℃.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment does.
Claims (2)
1. green nourishing persimmon green pepper intestines, it is characterized in that: the stock and adjunct by following parts by weight is made, two No. four meat: 32-38 part, fat meat: 4-8 part, dehydration persimmon green pepper: 0.5-0.6 part, cornstarch: 3-5 part, soybean protein isolate: 0.8-1.2 part, frozen water: 18-22 part, salt: 1-1.2 part, white sugar: 1.2-1.5 part, monosodium glutamate: 0.1-0.15 part, phosphate: 0.15-0.25 part, carragheen: 0.15-0.25 part, D-araboascorbic acid sodium: 0.03-0.04 part, natrium nitrosum: 0.0015-0.0025 part, white pepper powder: 0.08-0.12 part, meat flavor: 0.22-0.325 part, sodium lactate: 1-1.4 part, nisin: 0.01-0.015 part; Described meat flavor is selected from the product of Tianjin Chunfa Food Additives Co., Ltd, comprises the spring essence 8230:0.2-0.3 part of dealing out the cards, the spring essence 8267:0.02-0.025 part of dealing out the cards.
2. the preparation method of green nourishing persimmon green pepper intestines claimed in claim 1 comprises the steps:
1) repair the muscle tendon after, two No. four meat of raw meat and fat meat thaw, cartilage twists out the input cutmixer with diameter 5mm orifice plate, add salt, white sugar, monosodium glutamate, phosphate, carragheen, D-araboascorbic acid sodium, natrium nitrosum, white pepper powder and 1/3 frozen water in described ratio, cut at a high speed and mix 5 minutes;
2), add soybean protein isolate and 1/3 frozen water, cut again and mix 3-5 minute;
3), add meat flavor, sodium lactate, nisin, cornstarch and residue 1/3 frozen water are cut and are mixed to the meat stuffing uniform and smooth, the filling temperature control is between 8 ℃-12 ℃;
4), adding dehydration persimmon green pepper is cut to mix evenly and gets final product;
5), with five road hog intestine cans, 75 ℃ of dryings 20 minutes, 83 ℃ of boilings 50 minutes, native stove is smoked into little yellow;
6), cooling, vacuum packaging was sterilized 25 minutes with 90 ℃, got persimmon green pepper intestines finished product.
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| CN2011101437322A CN102326788B (en) | 2011-05-31 | 2011-05-31 | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof |
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| CN2011101437322A CN102326788B (en) | 2011-05-31 | 2011-05-31 | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof |
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| CN102326788B true CN102326788B (en) | 2013-02-20 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102648769A (en) * | 2012-04-21 | 2012-08-29 | 河南众品食业股份有限公司 | Meat sausage and processing method thereof |
| CN102726750A (en) * | 2012-07-06 | 2012-10-17 | 南京农业大学 | Breakfast sausage and production method thereof |
| CN103404903A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Henry steudnera tuber sausage and preparation method thereof |
| CN103976393A (en) * | 2014-05-14 | 2014-08-13 | 渤海大学 | Carrot breakfast emulsion-type sausage and preparing method thereof |
| CN106616485A (en) * | 2016-12-30 | 2017-05-10 | 烟台喜旺肉类食品有限公司 | Health care sausage and preparation method thereof |
| CN108967925A (en) * | 2018-09-07 | 2018-12-11 | 唐清池 | A kind of bologna sausage and preparation method thereof of the flavor of linseed containing gold |
| CN109393366A (en) * | 2018-11-27 | 2019-03-01 | 天津春发生物科技集团有限公司 | A kind of nutrition appetizing intestines and preparation method thereof |
| CN109497441A (en) * | 2018-11-28 | 2019-03-22 | 攀枝花市行远牧业有限责任公司 | A kind of preparation method with mango fragrance sausage |
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| CN1161804A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN1090465C (en) * | 1996-11-28 | 2002-09-11 | 春都集团股份有限公司 | Sausage containing vegetable and its production process |
| CN101116514A (en) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | Sausage with mixed material |
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Address after: 300300 Dongli Dongli Economic Development Zone, North Road, No. 11, North Road, No. Applicant after: Tianjin Chunfa Biotechnology Group Co., Ltd. Address before: 300300 Dongli Dongli Economic Development Zone, North Road, No. 11, North Road, No. Applicant before: Tianjin Chunfa Food Ingredients Co., Ltd. |
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Free format text: CORRECT: APPLICANT; FROM: TIANJIN CHUNFA FOOD INGREDIENTS CO., LTD. TO: TIANJIN CHUNFA BIOTECHNOLOGY GROUP CO., LTD. |
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