CN102356887A - Shiitake and duck meat compositing sausage and producing method - Google Patents
Shiitake and duck meat compositing sausage and producing method Download PDFInfo
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- CN102356887A CN102356887A CN2011103065127A CN201110306512A CN102356887A CN 102356887 A CN102356887 A CN 102356887A CN 2011103065127 A CN2011103065127 A CN 2011103065127A CN 201110306512 A CN201110306512 A CN 201110306512A CN 102356887 A CN102356887 A CN 102356887A
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Abstract
The invention discloses a shiitake and duck meat compositing sausage and a producing method and belongs to the field of meat product processing. The shiitake and duck meat compositing sausage comprises, 20 to 30 parts of shiitake powder, 50 to 70 parts of lean duck meat, 10 to 20 parts of duck skin, 10 to 15 parts of ice water, 1.5 to 2.5 parts of salt, 0.2 to 2 parts of white sugar, 0.05 to 0.5 part of monosodium glutamate, 0.6 to 1 part of carrageenan, 1 to 3 parts of duck blood protein, 3 to 6 parts of starch, 1 to 2 parts of 55-degree white spirit, 0.005 to 0.012 part of nitrite, 0.1 to 0.5 part of tripolyphosphate, 0.1 to 0.3 part of white pepper powder, 0.2 to 0.4 part of pricklyash peel powder, 0.1 to 0.3 part of a star anise powder, 0.2 to 0.5 part of myristica oil beta-cyclodextrin microcapsule and 0.2 to 0.5 part of amomum cardamomum volatile oil beta- cyclodextrin microcapsule. The producing method comprises curing, mixing, vacuum filling, placement on a shelf, baking and cooling. The shiitake and duck meat compositing sausage is rich in nutrient, unique in taste, convenient to eat and easy to store.
Description
Technical field
The invention belongs to field of meat product processing, specifically is compound sausage of a kind of mushroom duck and preparation method.
Background technology
Mushroom is second-biggest-in-the-world edible mushroom, also is one of China's special product, at the title of among the people have " mountain delicacy ".It is a kind of fungi that is grown on the timber.Delicious flavour, the fragrance people that oozes, nutritious, have " plant queen " good reputation.It is sweet to distinguish the flavor of, and property is flat.Mushroom also contains multivitamin, mineral matter, and to promoting human body metabolism, improving organism adaptation power has great role.Mushroom also plays therapeutic action to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., can be used for indigestion, constipation, fat-reducing etc. again.Put down in writing mushroom " beneficial gas is not hungry, controls broken blood of wind and beneficial stomach and helps food " in the many ancient books of China.Among the people being used for helped bringing out of variola, measles, controls headache, dizziness.Modern study proves that the T cytoactive of immunologic function is arranged in the lentinan scalable human body, can reduce the ability of methyl cholanthrene induced tumor.Mushroom also contains double stranded RNA, can induce the generation interferon, has anti-virus ability.Mushroom contains water-soluble delicate flavour material, can be used as food seasoning, and its main component is nucleic acid compositions such as 5'-crow thuja acid.
Duck is cold in nature, flavor is sweet, salty, return spleen, stomach, lung, kidney channel.Aliphatic acid fusing point in the duck is low, is easy to digestion, and its contained B family vitamin and vitamin E are many than other meats, are highly resistant to athlete's foot, and neuritis and multiple inflammation can also be anti-ageing.Duck contains the nicotinic acid than horn of plenty in also, and it is one of composition that constitutes two kinds of important coenzyme in the human body, and heart disease patients such as myocardial infarction are had protective effect.
Sausage is an ancient food production and carnivorous preservation technology, refers to the meat of animal is rubbed into the mud shape, pours into the elongated cylinder tubular-shaped food that casing is processed again.In the making of sausage, be major ingredient with pork mostly at present, kind and taste are single, and the incompatibility modern pursues the requirement of multiple tastesization.
Summary of the invention
The purpose of this invention is to provide compound sausage of a kind of mushroom duck and preparation method.
For realizing above-mentioned purpose; The present invention adopts following technical scheme: the compound sausage of a kind of mushroom duck, each raw material and mass parts thereof are: 0.2 ~ 0.5 part in 20 ~ 30 parts in mushroom powder, 50 ~ 70 parts in duck lean meat, 10 ~ 20 parts of duck skins, 10 ~ 15 parts of frozen water, 1.5 ~ 2.5 parts of salt, 0.2 ~ 2 part of white sugar, 0.05 ~ 0.5 part of monosodium glutamate, 0.6 ~ 1 part of carragheen, 1 ~ 3 part of duck hemalbumin, 1 ~ 2 part of 3 ~ 6 parts, 55 ° liquor of starch, 0.005 ~ 0.012 part of nitrite, 0.1 ~ 0.5 part of tripolyphosphate, 0.1 ~ 0.3 part of white pepper powder, 0.2 ~ 0.4 part of zanthoxylum powder, 0.1 ~ 0.3 part in anise powder, mace oil beta-schardinger dextrin-microcapsules and 0.2 ~ 0.5 part of Amomum cardamomum volatile oil beta-cyclodextrin microcapsules.
Said mushroom powder, white pepper powder, zanthoxylum powder and anise powder needed 40 mesh sieves.
Preparation method is: at first 50 ~ 70 parts in duck lean meat is twisted into meat stuffing, 10 ~ 20 parts of strippings and slicings of duck skin, adds 10 ~ 15 portions of frozen water, 1.5 ~ 2.5 parts of salt and 0.005 ~ 0.012 part of back that stirs of nitrite again and under 0 ℃ ~ 4 ℃ conditions, pickle 24h ~ 48h; Secondly 20 ~ 30 parts in mushroom powder, 0.2 ~ 2 part of white sugar, 0.05 ~ 0.5 part of monosodium glutamate, 0.6 ~ 1 part of carragheen, 1 ~ 3 part of duck hemalbumin, 1 ~ 2 part of 3 ~ 6 parts, 55 ° liquor of starch, 0.1 ~ 0.5 part of tripolyphosphate, 0.1 ~ 0.3 part of white pepper powder, 0.2 ~ 0.4 part of zanthoxylum powder, 0.1 ~ 0.3 part in anise powder, 0.2 ~ 0.5 part of mace oil beta-schardinger dextrin-microcapsules and Amomum cardamomum volatile oil beta-cyclodextrin microcapsules are joined in the filling of pickling for 0.2 ~ 0.5 part, under 0 ℃ ~ 4 ℃ conditions, stir 10min ~ 20min to even; With the raw material that stirs tumbling under vacuum state, the raw material that tumbling is good moves in the sausage filler and carries out bowel lavage once more; Put on the shelf then and remove its surface and oil contaminant with flushing with clean water; It is in 65 ℃ ~ 80 ℃ the baking box that sausage after will putting on the shelf subsequently moves into temperature, and baking 0.5h ~ 2h regulates temperature to 50 ℃ ~ 65 ℃, baking 5h ~ 8h again; At room temperature cool off 1h ~ 2h at last, at 0 ℃ ~ 4 ℃ cooling 15h ~ 20h, get the compound sausage of mushroom duck again.
Owing to adopted above technical scheme, the present invention has the following advantages:
1, the present invention is to be primary raw material with mushroom and duck, nutritious, special taste, instant and be easy to store;
2, mace oil beta-schardinger dextrin-microcapsules and Amomum cardamomum volatile oil beta-cyclodextrin microcapsules have been added in the compound sausage processing of mushroom duck, even it has arrived the effect of anti-corrosive antibacterial to the sausage special taste again.
The specific embodiment
Embodiment 1:
At first duck lean meat 50kg is twisted into meat stuffing, duck skin 10kg stripping and slicing, adds again and under 0 ℃ of condition, pickle 48h after 10kg frozen water, salt 1.5kg and nitrite 0.007kg stir; Secondly mushroom powder 20kg, white sugar 0.3kg, monosodium glutamate 0.05kg, carragheen 0.6kg, duck hemalbumin 2kg, starch 3kg, 55 ° of liquor 1kg, tripolyphosphate 0.2kg, white pepper powder 0.1kg, zanthoxylum powder 0.3kg, anise powder 0.1kg, mace oil beta-schardinger dextrin-microcapsules 0.2kg and Amomum cardamomum volatile oil beta-cyclodextrin microcapsules 0.2kg are joined in the filling of pickling, under 2 ℃ of conditions, stir 15min to even; With the raw material that stirs tumbling under vacuum state, the raw material that tumbling is good moves in the sausage filler and carries out bowel lavage once more; Put on the shelf then and remove its surface and oil contaminant with flushing with clean water; It is in 75 ℃ the baking box that sausage after will putting on the shelf subsequently moves into temperature, and baking 1h regulates temperature to 50 ℃, baking 8h again; At room temperature cool off 1.5h at last, at 4 ℃ of cooling 15h, get the compound sausage of mushroom duck again.
Embodiment 2:
At first duck lean meat 70kg is twisted into meat stuffing, duck skin 15kg stripping and slicing, adds again and under 2 ℃ of conditions, pickle 32h after 14kg frozen water, salt 2.5kg and nitrite 0.012kg stir; Secondly mushroom powder 25kg, white sugar 1.8kg, monosodium glutamate 0.2kg, carragheen 0.8kg, duck hemalbumin 1.5kg, starch 6kg, 55 ° of liquor 2kg, tripolyphosphate 0.5kg, white pepper powder 0.3kg, zanthoxylum powder 0.2kg, anise powder 0.2kg, mace oil beta-schardinger dextrin-microcapsules 0.3kg and Amomum cardamomum volatile oil beta-cyclodextrin microcapsules 0.4kg are joined in the filling of pickling, under 2 ℃ of conditions, stir 10min to even; With the raw material that stirs tumbling under vacuum state, the raw material that tumbling is good moves in the sausage filler and carries out bowel lavage once more; Put on the shelf then and remove its surface and oil contaminant with flushing with clean water; It is in 70 ℃ the baking box that sausage after will putting on the shelf subsequently moves into temperature, and baking 1.5h regulates temperature to 65 ℃, baking 5h again; At room temperature cool off 2h at last, at 2 ℃ of cooling 18h, get the compound sausage of mushroom duck again.
Embodiment 3:
At first duck lean meat 60kg is twisted into meat stuffing, duck skin 20kg stripping and slicing, adds again and under 3 ℃ of conditions, pickle 28h after 12kg frozen water, salt 2kg and nitrite 0.009kg stir; Secondly mushroom powder 30kg, white sugar 1kg, monosodium glutamate 0.4kg, carragheen 1kg, duck hemalbumin 3kg, starch 4kg, 55 ° of liquor 1.5kg, tripolyphosphate 0.4kg, white pepper powder 0.2kg, zanthoxylum powder 0.4kg, anise powder 0.3kg, mace oil beta-schardinger dextrin-microcapsules 0.4kg and Amomum cardamomum volatile oil beta-cyclodextrin microcapsules 0.2kg are joined in the filling of pickling, under 0 ℃ of condition, stir 20min to even; With the raw material that stirs tumbling under vacuum state, the raw material that tumbling is good moves in the sausage filler and carries out bowel lavage once more; Put on the shelf then and remove its surface and oil contaminant with flushing with clean water; It is in 65 ℃ the baking box that sausage after will putting on the shelf subsequently moves into temperature, and baking 2h regulates temperature to 60 ℃, baking 7h again; At room temperature cool off 1.5h at last, at 1 ℃ of cooling 20h, get the compound sausage of mushroom duck again.
Claims (9)
1. compound sausage of mushroom duck, its characteristic is being: each raw material and mass parts thereof are: 0.2 ~ 0.5 part in 20 ~ 30 parts in mushroom powder, 50 ~ 70 parts in duck lean meat, 10 ~ 20 parts of duck skins, 10 ~ 15 parts of frozen water, 1.5 ~ 2.5 parts of salt, 0.2 ~ 2 part of white sugar, 0.05 ~ 0.5 part of monosodium glutamate, 0.6 ~ 1 part of carragheen, 1 ~ 3 part of duck hemalbumin, 1 ~ 2 part of 3 ~ 6 parts, 55 ° liquor of starch, 0.005 ~ 0.012 part of nitrite, 0.1 ~ 0.5 part of tripolyphosphate, 0.1 ~ 0.3 part of white pepper powder, 0.2 ~ 0.4 part of zanthoxylum powder, 0.1 ~ 0.3 part in anise powder, mace oil beta-schardinger dextrin-microcapsules and 0.2 ~ 0.5 part of Amomum cardamomum volatile oil beta-cyclodextrin microcapsules.
2. the compound sausage of a kind of mushroom duck according to claim 1, it is characterized in that: said mushroom powder, white pepper powder, zanthoxylum powder and anise powder needed 40 mesh sieves.
3. the preparation method of the compound sausage of the described a kind of mushroom duck of claim 1, it is characterized in that: concrete steps are: at first duck lean meat is twisted into meat stuffing, the stripping and slicing of duck skin, adds and pickle after frozen water, salt and nitrite stir; Then mushroom powder, white sugar, monosodium glutamate, carragheen, duck hemalbumin, starch, liquor, tripolyphosphate, white pepper powder, zanthoxylum powder, anise powder, mace oil beta-schardinger dextrin-microcapsules and Amomum cardamomum volatile oil beta-cyclodextrin microcapsules are joined in the filling of pickling, be stirred to evenly; Last vacuum is recorded, puts on the shelf, and baking, cooling gets the compound sausage of mushroom duck.
4. the preparation method of the compound sausage of a kind of mushroom duck according to claim 3 is characterized in that: said pickling is at 0 ℃ ~ 4 ℃ condition held 24h ~ 48h.
5. the preparation method of the compound sausage of a kind of mushroom duck according to claim 3 is characterized in that: said stirring is under 0 ℃ ~ 4 ℃ conditions, to mix 10min ~ 20min, to even.
6. the preparation method of the compound sausage of a kind of mushroom duck according to claim 3; It is characterized in that: said vacuum bowel lavage is with the raw material that stirs tumbling under vacuum state; Move into the good raw material of tumbling in the sausage filler and carry out bowel lavage, can becomes to be convenient to the sausage of the certain-length that toasts and pack.
7. the preparation method of the compound sausage of a kind of mushroom duck according to claim 3 is characterized in that: said putting on the shelf is that the sausage that can is good is suspended on the baking rack, and removes surface and oil contaminant with flushing with clean water.
8. the preparation method of the compound sausage of a kind of mushroom duck according to claim 3 is characterized in that: said baking is that the sausage of putting on the shelf is moved into temperature is in 65 ℃ ~ 80 ℃ the baking box, and baking 0.5h ~ 2h regulates temperature to 50 ℃ ~ 65 ℃, baking 5h ~ 8h again.
9. the preparation method of the compound sausage of a kind of mushroom duck according to claim 3 is characterized in that: said cooling is at room temperature to cool off 1h ~ 2h, again at 0 ℃ ~ 4 ℃ cooling 15h ~ 20h.
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| CN2011103065127A CN102356887B (en) | 2011-10-11 | 2011-10-11 | Shiitake and duck meat compositing sausage and producing method |
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| CN2011103065127A CN102356887B (en) | 2011-10-11 | 2011-10-11 | Shiitake and duck meat compositing sausage and producing method |
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| CN102356887B CN102356887B (en) | 2013-02-13 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102934807A (en) * | 2012-11-29 | 2013-02-20 | 陈花娇 | Duck sausage |
| CN102960755A (en) * | 2012-12-24 | 2013-03-13 | 青岛海尔软件有限公司 | Additive-free sausage and preparing process thereof |
| CN103125970A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Hawthorn-powder-containing chicken ham and preparation method thereof |
| CN103652572A (en) * | 2013-11-14 | 2014-03-26 | 铜陵市天屏山调味品厂 | Healthcare cereal powder and preparation method thereof |
| CN105595207A (en) * | 2014-11-17 | 2016-05-25 | 吴兰平 | Sandwiched egg sausage |
| CN106036522A (en) * | 2016-05-27 | 2016-10-26 | 淮阴工学院 | There is the preparation method of the restructuring Lentinus Edodes duck meat chest of immunoloregulation function |
| CN111328994A (en) * | 2020-02-28 | 2020-06-26 | 宁波大学 | Special flavor duck meat and liver protein composite emulsified sausage and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934807A (en) * | 2012-11-29 | 2013-02-20 | 陈花娇 | Duck sausage |
| CN102960755A (en) * | 2012-12-24 | 2013-03-13 | 青岛海尔软件有限公司 | Additive-free sausage and preparing process thereof |
| CN103125970A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Hawthorn-powder-containing chicken ham and preparation method thereof |
| CN103125970B (en) * | 2013-02-03 | 2014-05-14 | 马鞍山市黄池食品（集团）有限公司 | Hawthorn-powder-containing chicken ham and preparation method thereof |
| CN103652572A (en) * | 2013-11-14 | 2014-03-26 | 铜陵市天屏山调味品厂 | Healthcare cereal powder and preparation method thereof |
| CN105595207A (en) * | 2014-11-17 | 2016-05-25 | 吴兰平 | Sandwiched egg sausage |
| CN106036522A (en) * | 2016-05-27 | 2016-10-26 | 淮阴工学院 | There is the preparation method of the restructuring Lentinus Edodes duck meat chest of immunoloregulation function |
| CN111328994A (en) * | 2020-02-28 | 2020-06-26 | 宁波大学 | Special flavor duck meat and liver protein composite emulsified sausage and preparation method thereof |
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| CN102356887B (en) | 2013-02-13 |
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