CN102488236A - Sausage and preparation method thereof - Google Patents
Sausage and preparation method thereof Download PDFInfo
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- CN102488236A CN102488236A CN2011104103323A CN201110410332A CN102488236A CN 102488236 A CN102488236 A CN 102488236A CN 2011104103323 A CN2011104103323 A CN 2011104103323A CN 201110410332 A CN201110410332 A CN 201110410332A CN 102488236 A CN102488236 A CN 102488236A
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Abstract
The invention relates to a sausage and a preparation method thereof. The sausage comprises, by weight, 1-1.2 parts of minced meat, 0.8-1 part of sticky rice beans, 0.1-0.2 part of soybean meal, 0.005-0.008 part of wolfberry, 0.2-0.25 part of kiwifruit juice and 0.10-0.35 part of seasonings. The preparation method includes the steps of preparing the minced meat, preparing the sticky rice beans, preparing the soybean meal, adding materials to be stirred, filling the materials into a casing and performing baking. The kiwifruit juice and the wolfberry are added into ingredients of the sausage so that the sausage contains various trace elements and vitamins which are essential to a human body and has good taste and high nutritional value. Due to the fact that no starch used in a traditional sausage is added, the sausage has low sugar content, and the problems of nutrition imbalance and over-nutrition of users at present can be solved. In addition, garlic ingredients are added into the sausage so that the sausage has unique taste.
Description
Technical field
The present invention relates to the meat product field, relate in particular to a kind of sausage and preparation method thereof.
Background technology
The meat production world rankings the first of China account for more than 1/4th of total output, but the annual production of China's meat products have only more than 200 ten thousand tons at present, and less than 4% of meat total output, and developed country's meat products output accounts for the 40-70% of its meat total output.Along with China's rapid economy development and people's lives progressively march toward well-to-do level, life and work rhythm is accelerated day by day, and eating habit and diet structure also change correspondingly taking place.People except require food nutrition abundant, also want instant.Therefore, the development potentiality in China's meat products market is huge.
Traditional sausage is to be raw material with livestock and poultry meat; Be aided with filler,, and then add flavouring like starch, fat, plant protein powder etc.; Employing pickles, cut mix, a kind of meat products that processing technology such as boiling is processed, be characterized in fine and smooth, easy to carry, edible simple, the long shelf-life of meat.
For improving shape, improving yield rate, generally can add the starch of 8-15% in traditional sausage, simultaneously,, to add the fat about 20% toward contact in order to improve mouthfeel.The Along with people's growth in the living standard, this ham sausage higher fatty acid, high-content of starch is faced with the trend that is eliminated gradually.The sausage of low sugar, low-fat content becomes the emphasis of each enterprise's research and development just gradually.
In patent CN99100171 a kind of sausage and preparation method thereof is disclosed like people such as Yuan Xueping, Chunyang LIs.Its raw material and weight proportion thereof are: livestock and poultry are cut apart lean meat 40-80 part, flesh of fish 1-20 part, animal egg 0.1-30 part, vegetable protein 0.1-5 part, animal tallow 0.5-8 part, quality improver 0.1-5 part, flavouring 3-5 part.This ham sausage does not use starch fully; Adding through several kinds of supplementary materials; Proportioning that it is appropriate and technology with matching make the fresh and tender succulence of the ham sausage of producing, delicacy is soft and smooth, sweet-smelling is good to eat; In the characteristics that make its mouthfeel taste and high nutrition with low-temperature meat product; But the characteristics that have common high temperature meat product long term storage, instant again become a kind of high protein, low fat, delicate soft and smooth, food and oiliness high temperature meat product satisfies people to food nutrition, convenience and economic demand.But this invents the mixing that said sausage is actually several kinds of meats, has destroyed peculiar mouthfeel of single meat and delicious food.
Zang Mingwu, people such as Wang Yu disclose a kind of duck banger and preparation method thereof in patent CN200810224188.2.Utilize duck lean meat and duck skin as major ingredient, earlier major ingredient is rubbed respectively, be equipped with various auxiliary materials; Mix again and stir, record sausage, dry then; Hot-working makes, and wherein auxiliary material is salt, nitrite, tripolyphosphate, sodium isoascorbate and various spice.It is raw material that duck of the present invention series sausage is selected duck lean meat for use, and good palatability has not only enriched the kind of sausage; Also wider approach is provided simultaneously for the deep processing of duck.The shortcoming of this invention is that nutritional labeling is more single.
Summary of the invention
One of the object of the invention; Provide a kind of sausage, said sausage contains the various trace elements and the vitamin of needed by human, and mouthfeel is good; Be of high nutritive value; And owing to do not add starch component used in the traditional sausage, sugar content is low, can improve the problem of present people's nutritional imbalance or overnutrition.
Two of the object of the invention provides a kind of preparation method of above-mentioned sausage.
For realizing above-mentioned purpose, the technical scheme that the present invention adopted is:
A kind of sausage comprises: the minced meat of 1-1.2 weight portion, the glutinous rice beans of 0.8-1 weight portion, the analysis for soybean powder of 0.1-0.2 weight portion, the matrimony vine of 0.005-0.008 weight portion, the Sun monkey peach juice of 0.2-0.25 weight portion and the condiment of 0.10-0.35 weight portion.
Preferably, above-mentioned minced meat is porkburger or beef end.
Preferably, above-mentioned condiment is the salt of 1-3 weight portion, the monosodium glutamate of 2-9 weight portion, the five-spice powder of 2-9 weight portion, the pepper powder of 0.5-3 weight portion, the garlic powder of 0-0.3 weight portion and the chilli powder of 0-3 weight portion.
A kind of preparation method of above-mentioned sausage may further comprise the steps:
(1) minced meat preparation: meat is cut into strip, adds entry with vinegar stirs, soak, water cleans then, and filter is dried, stirs into minced meat with meat grinder;
(2) preparation of glutinous rice beans: the glutinous rice of 0.8-1 weight portion, the red bean of 0.15-0.2 weight portion are soaked, steamed to thoroughly cooked with steamer then, add the egg white of 0.1-0.3 weight portion then, stir and promptly get the glutinous rice beans;
(3) preparation of analysis for soybean powder: soya bean is fried, use pulverizer to wear into granularity and be 100-500 purpose analysis for soybean powder;
(4) batching stirs: take by weighing step (1) gained minced meat, step (2) gained glutinous rice beans, step (3) gained analysis for soybean powder by proportioning, mix the back and add matrimony vine, kiwi-fruit juice and batching, stir;
(5) bowel lavage and baking: step (4) gained material is filled in the casing with sausage filler, toasted 6-10 hour down, promptly get required sausage at 60-110 ℃.
Modern medicine study shows; Matrimony vine contains carrotene, betaine, vitamin A, vitamin B1, vitamin B2, vitamin C and calcium, phosphorus, iron etc.; Having increases the pharmacological action that leucocyte is active, promote liver cell new life, also can hypotensive, hypoglycemic and blood fat.In addition, the fruit of Chinese wolfberry is also for strengthening the body resistance to consolidate the constitution, and the good medicine that production of sperm is mended marrow, enriching yin and nourishing kidney, benefiting qi for tranquillization, improved the health, delays senility is evident in efficacy to chronic hepatitis, central retinitis, optic atrophy etc.; To antitumor, protect the liver, the ageing disorders of step-down and the elderly's organ failure all has very strong improvement effect.In addition, matrimony vine has the obvious suppression effect to cancer cell in the body, can be used for preventing the diffusion of cancer cell and the immunologic function of enhances human body.
According to the food research center test of U.S. Rutgers university, Kiwi berry is the abundantest, the most comprehensive fruit of nutrition in the various fruit commonly used.It contains abundant vitamin C, but strengthening immune system promotes wound healing and to the absorption of irony; Inositol that it is rich in and amino acid can be regulated glycometabolism effectively, regulate intracellular hormone and neural conduction effect, to preventing diabetes and depression unique effects are arranged; The perfect ratio of its high potassium of low sodium can be replenished the muscle power that the overtime work of staying up late is lost.In addition, contain anti-mutagenic components glutathione in the Kiwi berry, help suppressing to bring out the sudden change of cancer gene, multiple cancer cell pathologies such as liver cancer, lung cancer, cutaneum carcinoma, prostate cancer are had certain inhibitory action; Be rich in arginine in the Kiwi berry, can improve blood flow effectively, stop the formation of thrombus, the incidence of disease that reduces angiocardiopathies such as coronary heart disease, hypertension, miocardial infarction, artery sclerosis is had special effect.
Soya bean contains a kind of fatty material linoleic acid, can promote children's neurodevelopment.Linoleic acid also has the effect that reduces blood cholesterol, so be the good food of prophylaxis of hypertension, coronary heart disease, artery sclerosis etc.In addition, also contain inorganic salts such as abundant B family vitamin and calcium, phosphorus, iron in the soya bean.Soyabean protein content is up to about 40%, and top quality reaching about 50% is equivalent to more than 2 times of thin pork, 3 times of egg.The amino acid that the amino acid whose ratio of components of soyabean protein is wanted near needed by human body belongs to adequate proteins, wherein relies amino acid content more, contains 35.8 milligrams of ironys in each hectogram soya bean approximately, phosphorous 418 milligrams, also has vitamin A, B1, B2, D, E etc.Modern medicine study thinks that soya bean does not contain cholesterol, and can reduce body's cholesterol; Reduce arteriosclerotic generation; Prevention of cardiac also contains a kind of material that presses down pancreatin in the soya bean, it has certain curative effect to diabetes. therefore; Soya bean is recommended as by the nutritionist and prevents and treats coronary heart disease, the ideal health care product of diseases such as hypertension atherosclerotic.The pith that the brain cell of contained soft phosphatide is formed in the soya bean, often eating soya bean has important usefulness to increasing and improving brain technical ability.Motherland's medical science is thought, take soya bean and can make us the longue skin, beneficial color, the replenishing essence marrow, reinforcement gas, qi-restoratives appetizing is the help food that suitable valetudinarian, invalid uses, have nourishing qi and blood, invigorating the spleen wide in, the peaceful heart of body-building, sharp large intestine, the effect of moisturizing the water that disappears down.
Therefore, owing to added matrimony vine, kiwi-fruit juice and soya bean in the sausage of the present invention, therefore wherein contain the various trace elements and the vitamin of needed by human; Mouthfeel is good, is of high nutritive value, and owing to do not add starch component used in the traditional sausage; Sugar content is low; Can improve the problem of present people's nutritional imbalance or overnutrition, and add the garlic composition, increase the unique mouthfeel of sausage.。
The specific embodiment
Embodiment 1
(1) minced meat preparation: get 1000g beef, be cut into wide about 3 centimeters, be about 6 centimeters strip, add 3000g water and stir with 30g vinegar, soaks after 30 minutes, with running water cleaning twice, filter the solid carbon dioxide branch, place meat grinder to stir into minced meat;
(2) preparation of glutinous rice beans: get 1000g glutinous rice, 150g red bean, added 5000g water logging bubble 2 hours, the elimination excessive moisture steams to thoroughly cooked with steamer, and the back that cools completely adds 100g egg white, stirs and promptly gets the glutinous rice beans;
(3) preparation of analysis for soybean powder: get the 200g soya bean, use pulverizer to wear into granularity after frying and be 100-500 purpose analysis for soybean powder;
(4) batching stirs: get 1000g step (1) gained minced meat; 1000g step (2) gained glutinous rice beans; 100g step (3) gained analysis for soybean powder, 5g matrimony vine, 200g kiwi-fruit juice and 100g condiment; Said condiment comprises 10g salt, 20g monosodium glutamate, 50g five-spice powder, 15g pepper powder and 5g chilli powder, stirs;
(5) bowel lavage and baking: step (4) gained material is filled in the casing with sausage filler, toasted 6 hours down, promptly get required sausage at 110 ℃.
Embodiment 2
(1) minced meat preparation: get 1200g pork, be cut into wide about 3 centimeters, be about 6 centimeters strip, add 3000g water and stir with 50g vinegar, soaks after 40 minutes, with running water cleaning twice, filter the solid carbon dioxide branch, place meat grinder to stir into minced meat;
(2) preparation of glutinous rice beans: get 800g glutinous rice, 200g red bean, added 5000g water logging bubble 2 hours, the elimination excessive moisture steams to thoroughly cooked with steamer, and the back that cools completely adds 300g egg white, stirs and promptly gets the glutinous rice beans;
(3) preparation of analysis for soybean powder: get the 200g soya bean, use pulverizer to wear into granularity after frying and be 100-500 purpose analysis for soybean powder;
(4) batching stirs: get 1200g step (1) gained minced meat; 800g step (2) gained glutinous rice beans; 200g step (3) gained analysis for soybean powder, 8g matrimony vine, 250g kiwi-fruit juice and 350g condiment; Said condiment comprises 50g salt, 120g monosodium glutamate, 120g five-spice powder, 40g pepper powder and 20g chilli powder, stirs;
(5) bowel lavage and baking: step (4) gained material is filled in the casing with sausage filler, toasted 10 hours down, promptly get required sausage at 60 ℃.
Embodiment 3
(1) minced meat preparation: get 1100g beef, be cut into wide about 3 centimeters, be about 6 centimeters strip, add 3000g water and stir with 30g vinegar, soaks after 30 minutes, with running water cleaning twice, filter the solid carbon dioxide branch, place meat grinder to stir into minced meat;
(2) preparation of glutinous rice beans: get 900g glutinous rice, 180g red bean, added 5000g water logging bubble 2 hours, the elimination excessive moisture steams to thoroughly cooked with steamer, and the back that cools completely adds 200g egg white, stirs and promptly gets the glutinous rice beans;
(3) preparation of analysis for soybean powder: get the 200g soya bean, use pulverizer to wear into granularity after frying and be 100-500 purpose analysis for soybean powder;
(4) batching stirs: get 1100g step (1) gained minced meat; 900g step (2) gained glutinous rice beans; 150g step (3) gained analysis for soybean powder, 6g matrimony vine, 220g kiwi-fruit juice and 270g condiment; Said condiment comprises 30g salt, 90g monosodium glutamate, 90g five-spice powder, 30g pepper powder, 30g garlic powder and 30g chilli powder, stirs;
(5) bowel lavage and baking: step (4) gained material is filled in the casing with sausage filler, toasted 8 hours down, promptly get required sausage at 80 ℃.
Embodiment 4
(1) minced meat preparation: get 1000g pork, be cut into wide about 3 centimeters, be about 6 centimeters strip, add 3000g water and stir with 30g vinegar, soaks after 30 minutes, with running water cleaning twice, filter the solid carbon dioxide branch, place meat grinder to stir into minced meat;
(2) preparation of glutinous rice beans: get 850g glutinous rice, 160g red bean, added 5000g water logging bubble 2 hours, the elimination excessive moisture steams to thoroughly cooked with steamer, and the back that cools completely adds 250g egg white, stirs and promptly gets the glutinous rice beans;
(3) preparation of analysis for soybean powder: get the 200g soya bean, use pulverizer to wear into granularity after frying and be 100-500 purpose analysis for soybean powder;
(4) batching stirs: get 1150g step (1) gained minced meat; 850g step (2) gained glutinous rice beans; 180g step (3) gained analysis for soybean powder, 8g matrimony vine, 240g kiwi-fruit juice and 300g condiment; Said condiment comprises 90g salt, 60g monosodium glutamate, 60g five-spice powder, 10g garlic powder 90g pepper powder, stirs;
(5) bowel lavage and baking: step (4) gained material is filled in the casing with sausage filler, toasted 7 hours down, promptly get required sausage at 100 ℃.
Claims (5)
1. a sausage is characterized in that, said sausage comprises: the minced meat of 1-1.2 weight portion; 0.8-1 the glutinous rice beans of weight portion; 0.1-0.2 the analysis for soybean powder of weight portion, the matrimony vine of 0.005-0.008 weight portion, the Sun monkey peach juice of 0.2-0.25 weight portion and the condiment of 0.10-0.35 weight portion.
2. sausage according to claim 1 is characterized in that, said minced meat is porkburger or beef end.
3. sausage according to claim 1 is characterized in that, said glutinous rice beans contain the glutinous rice of 0.8-1 weight portion, the red bean of 0.15-0.2 weight portion and the egg white of 0.1-0.3 weight portion.
4. sausage according to claim 1; It is characterized in that said condiment is the salt of 1-3 weight portion, the monosodium glutamate of 2-9 weight portion, the five-spice powder of 2-9 weight portion, the pepper powder of 0.5-3 weight portion, the garlic powder of 0-0.3 weight portion and the chilli powder of 0-3 weight portion.
5. the preparation method of the described sausage of claim 1 may further comprise the steps:
(1) minced meat preparation: meat is cut into strip, adds entry and vinegar and stir, soak, water cleans then, and filter is done, and stirs into minced meat with meat grinder;
(2) preparation of glutinous rice beans: the glutinous rice of 0.8-1 weight portion, the red bean of 0.15-0.2 weight portion are soaked, steamed to thoroughly cooked with steamer then, add the egg white of 0.1-0.3 weight portion then, stir and promptly get the glutinous rice beans;
(3) preparation of analysis for soybean powder: soya bean is fried, use pulverizer to wear into granularity and be 100-500 purpose analysis for soybean powder;
(4) batching stirs: take by weighing step (1) gained minced meat, step (2) gained glutinous rice beans, step (3) gained analysis for soybean powder by proportioning, mix the back and add matrimony vine, kiwi-fruit juice and batching, stir;
(5) bowel lavage and baking: step (4) gained material is filled in the casing with sausage filler, toasted 6-10 hour down, promptly get required sausage at 60-110 ℃.
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| CN2011104103323A CN102488236A (en) | 2011-12-12 | 2011-12-12 | Sausage and preparation method thereof |
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| CN2011104103323A CN102488236A (en) | 2011-12-12 | 2011-12-12 | Sausage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771718A (en) * | 2012-08-21 | 2012-11-14 | 重庆敦康农业发展股份合作社 | Production method for Tujia three-fragrance slices |
| CN104323286A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Bean preserved meat and pickling method thereof |
| CN105341745A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Garlic sausage and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558884A (en) * | 2009-05-25 | 2009-10-21 | 重庆九千寿食品开发有限公司 | Preparation of pork sticky rice soybean sausage and manufacturing method thereof |
| CN101564177A (en) * | 2009-05-25 | 2009-10-28 | 重庆九千寿食品开发有限公司 | Formula of sausage comprising yak meat and glutinous rice bean and manufacture method thereof |
-
2011
- 2011-12-12 CN CN2011104103323A patent/CN102488236A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558884A (en) * | 2009-05-25 | 2009-10-21 | 重庆九千寿食品开发有限公司 | Preparation of pork sticky rice soybean sausage and manufacturing method thereof |
| CN101564177A (en) * | 2009-05-25 | 2009-10-28 | 重庆九千寿食品开发有限公司 | Formula of sausage comprising yak meat and glutinous rice bean and manufacture method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771718A (en) * | 2012-08-21 | 2012-11-14 | 重庆敦康农业发展股份合作社 | Production method for Tujia three-fragrance slices |
| CN104323286A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Bean preserved meat and pickling method thereof |
| CN105341745A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Garlic sausage and making method thereof |
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Application publication date: 20120613 |