CN102919883A - Preparation method of milk sausage - Google Patents

Abstract

The invention relates to a preparation method of a milk sausage, and belongs to the filed of food processing. The preparation method of the milk sausage comprises, by weight, 100 parts of lean meat, 1.15-1.25 parts of sodium tripolyphosphate, 0.25-0.27 part of red kojic rice, 2-2.5 parts of white sugar, 3.5-3.8 parts of table salt, 0.1-0.5 part of monosodium glutamate, 0.2-0.25 part of ground pepper, 6-8 parts of salad dressing, 0.1-0.15 part of mashed garlic, 0.1-0.3 part of bruised ginger, 1.5-2.5 parts of cooking wine, 8-10 parts of milk liquid, and 0.5-1 part of carrageenan. According to the preparation method of the milk sausage, milk liquid ingredients are blended in an original sausage, original meat elements are maintained, protein nutritional ingredients are added, and the milk sausage has a function of body-nourishing, is light in taste and reasonable in the formula, and enables a person to have no greasy feeling.

Description

A kind of preparation method of milk sausage

Technical fieldThe present invention relates to a kind of preparation method of milk sausage, belong to food processing field.

Background technologySausage is that the common meat of people is preserved food.The sausage of selling in the market, kind is single, all is to be circulated in the made sleeve pipe of intestines after meat is rubbed, be edible after boiling or the baking.Although this traditional sausage, although mouthfeel is aromatic, people can feel very greasy when edible, do not satisfy people's eating habit, especially are not suitable for people edible morning.In order to guarantee not lose its nutritional labeling, and have aromatic taste, people are to higher levels of future development.

Summary of the invention

In order to remedy the defective of above-mentioned technology existence, the invention provides a kind of preparation method of milk sausage, the sausage taste of the method preparation is aromatic, and non-greasy is of high nutritive value, and is fit to all groups edible.

To achieve these goals, technical scheme of the present invention is: a kind of preparation method of milk sausage comprises following raw materials according:

Lean meat: 100 parts;

Sodium phosphate trimer: 1.15-1.25 parts;

Red yeast rice: 0.25-0.27 part;

2-2.5 parts of white sugar;

3.5-3.8 parts of salt;

Monosodium glutamate: 0.1-0.5 part;

Pepper powder: 0.2-0.25 part;

Salad dressing: 6-8 parts;

Mashed garlic: 0.1-0.15 part;

Bruised ginger: 0.1-0.3 part;

Cooking wine: 1.5-2.5 parts;

Milk liquid: 8-10 parts;

Carragheen: 0.5-1 part.

Described milk sausage optimum feed stock materials amount is:

Lean meat: 100 parts;

Sodium phosphate trimer: 1.2 parts;

Red yeast rice: 0.26 part;

2.2 parts of white sugar;

3.5-3.8 parts of salt;

Monosodium glutamate: 0.3 part;

Pepper powder: 0.22 part;

Salad dressing: 6.5 parts;

Mashed garlic: 0.13 part;

Bruised ginger: 0.2 part;

Cooking wine: 2.0 parts;

Milk liquid: 9 parts;

Carragheen: 0.8 part.

Concrete steps are:

I. put into mixer after fresh meat being rubbed, and put into auxiliary material, be i.e. one or more in sodium phosphate trimer, white sugar, salt, monosodium glutamate, pepper powder, salad dressing, mashed garlic, bruised ginger, the cooking wine; Pickled at normal temperatures after stirring 30 hours;

II. the meat stuffing that will pickle and pure water are put into cutmixer and are cut and mix 3-5 minutes, add subsequently carragheen, with it under 2-8 temperature, cut mix to emulsion state stand-by;

III. add edible oil, red yeast rice, milk liquid and pure water in cutting the fillings of mixing, rub subsequently and mix, mixing time is 10 minutes;

IV. the fillings that stirs is carried out bowel lavage, 70-90 the degree temperature under carry out boiling, digestion time is 1.5 hours, pack at last.

Beneficial effect of the present invention is: merged milk liquid composition among the present invention in original sausage, when keeping original meat element, increased the proteinaceous nutrient composition, had the effect that enhancing is healthy and strong, mouthfeel is light, and prescription does not rationally have greasy feeling.

The specific embodiment

A kind of milk sausage comprises following raw materials according:

Lean meat: 100 parts;

Sodium phosphate trimer: 1.15-1.25 parts;

Red yeast rice: 0.25-0.27 part;

2-2.5 parts of white sugar;

3.5-3.8 parts of salt;

Monosodium glutamate: 0.1-0.5 part;

Pepper powder: 0.2-0.25 part;

Salad dressing: 6-8 parts;

Mashed garlic: 0.1-0.15 part;

Bruised ginger: 0.1-0.3 part;

Cooking wine: 1.5-2.5 parts;

Milk liquid: 8-10 parts;

Carragheen: 0.5-1 part.

Described milk sausage optimum feed stock materials amount is:

Lean meat: 100 parts;

Sodium phosphate trimer: 1.2 parts;

Red yeast rice: 0.26 part;

2.2 parts of white sugar;

3.5-3.8 parts of salt;

Monosodium glutamate: 0.3 part;

Pepper powder: 0.22 part;

Salad dressing: 6.5 parts;

Mashed garlic: 0.13 part;

Bruised ginger: 0.2 part;

Cooking wine: 2.0 parts;

Milk liquid: 9 parts;

Carragheen: 0.8 part.

Concrete steps are:

V. put into mixer after fresh meat being rubbed, and put into auxiliary material, be i.e. one or more in sodium phosphate trimer, white sugar, salt, monosodium glutamate, pepper powder, salad dressing, mashed garlic, bruised ginger, the cooking wine; Pickled at normal temperatures after stirring 30 hours;

VI. the meat stuffing that will pickle and pure water are put into cutmixer and are cut and mix 3-5 minutes, add subsequently carragheen, with it under 2-8 temperature, cut mix to emulsion state stand-by;

VII. add edible oil, red yeast rice, milk liquid and pure water in cutting the fillings of mixing, rub subsequently and mix, mixing time is 10 minutes;

VIII. the fillings that stirs is carried out bowel lavage, 70-90 the degree temperature under carry out boiling, digestion time is 1.5 hours, pack at last.

Claims (2)

1. the preparation method of a milk sausage is characterized in that comprising following raw materials according:

Lean meat: 100 parts;

Sodium phosphate trimer: 1.15-1.25 parts;

Red yeast rice: 0.25-0.27 part;

2-2.5 parts of white sugar;

3.5-3.8 parts of salt;

Monosodium glutamate: 0.1-0.5 part;

Pepper powder: 0.2-0.25 part;

Salad dressing: 6-8 parts;

Mashed garlic: 0.1-0.15 part;

Bruised ginger: 0.1-0.3 part;

Cooking wine: 1.5-2.5 parts;

Milk liquid: 8-10 parts;

Carragheen: 0.5-1 part.

2. the preparation method of a kind of milk sausage according to claim 1 is characterized in that concrete steps are:

I. put into mixer after fresh meat being rubbed, and put into auxiliary material, be i.e. one or more in sodium phosphate trimer, white sugar, salt, monosodium glutamate, pepper powder, salad dressing, mashed garlic, bruised ginger, the cooking wine; Pickled at normal temperatures after stirring 30 hours;

II. the meat stuffing that will pickle and pure water are put into cutmixer and are cut and mix 3-5 minutes, add subsequently carragheen, with it under 2-8 temperature, cut mix to emulsion state stand-by;

III. add edible oil, red yeast rice, milk liquid and pure water in cutting the fillings of mixing, rub subsequently and mix, mixing time is 10 minutes;

IV. the fillings that stirs is carried out bowel lavage, 70-90 the degree temperature under carry out boiling, digestion time is 1.5 hours, pack at last.