CN103230042A - Fish roe sausage for body building, and preparation method thereof - Google Patents

Abstract

A fish roe sausage for body building is composed of the following raw materials, by weight, 92-100 parts of pork, 10-13 parts of fish roe, 14-20 parts of coix seed powder, 6-10 parts of Dried Longan Pulp, 4-5 parts of Hericium erinaceus, 1-2 parts of sunflower receptacle, 1-2 parts of Bunge Corydalis Herb, 2-3 parts of ginseng, 2-3 parts of Mythic Fungus, 2-3 parts of Gynostemma pentaphylla, 2-3 parts of Panax Notoginseng, 2-3 parts of epimeddium, 1-2 parts of Wrinkled Gianthyssop, 2-3 parts of Towel Gourd Stem, 4-5 parts of ginger, 2-4 parts of lily, 1-2 parts of matcha powder, 3-5 parts of rum, and proper mounts of white sugar, monosodium glutamate and salt. The sausage produced in the invention has the characteristics of beautiful color, abundant nutrition and eating convenience, and has the advantages of creative raw material formula, processing method and processing technology of the product, simplicity and easy implementation of the product technology, crack mouthfeel, chewing resistance, salty and fresh taste and abundant nutrition of fish roes through direct eating, massive application of the fish roes, low production cost, strong propulsion of the development of the aquatic product breeding industry, and wide market prospect; and the sausage has the efficacies of pressure reducing, diuresis stopping, immunity enhancing, cancer preventing, body building and the like.

Description

A kind of roe is kept fit sausage and preparation method thereof

Technical field

The present invention relates generally to a kind of roe and keeps fit sausage, belongs to field of food.

Background technology

Roe is a kind of nutritious food, and amounts of protein, calcium, phosphorus, iron, vitamin and riboflavin are wherein arranged, and also is rich in cholesterol, be human brain and marrow the good complement agent, grow agent.Per 100 grams of roe contain moisture 63.85 ~ 85.29 grams; Fat 0.63 ~ 4.19 gram; Thick protein 12.08 ~ 33.01 grams; (coarse ash contains a large amount of phosphate and calcium carbonate again to coarse ash 1.24 ~ 2.06 grams, wherein phosphatic average content has reached more than 46%, be the good invigorant of human brain and marrow). the content of vitamin A, B, D is also very abundant and vitamin A can prevent eye illness in the ovum, Cobastab can be prevented and treated beriberi and depauperation, and vitamin D can be prevented and treated rickets.In addition, also contain mineral matters such as rich in protein and calcium, phosphorus, iron in the fish-egg, and a large amount of cephalin one class nutrition.These nutrients are to human body, and are especially very important to upgrowth and development of children.And few as the daily dietary product kind of raw material, be badly in need of being researched and developed, promote and using.

Summary of the invention

The object of the invention just provides a kind of roe and keeps fit sausage and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of roe is kept fit sausage, and it is made up of the raw material of following weight parts:

Pork 92-100, roe 10-13, lotus-seed-heart powder 14-20, arillus longan 6-10, Hericium erinaceus 4-5, floral disc of sunflower into 1-2, Chinese violet 1-2, genseng 2-3, glossy ganoderma 2-3, gynostemma pentaphylla 2-3, pseudo-ginseng 2-3, barrenwort 2-3, wrinkled giant hyssop 1-2, luffa vine 2-3, ginger 4-5, lily 2-4, smear tea powder 1-2, Rum 3-5, white sugar, monosodium glutamate, salt is an amount of.

A kind of roe is kept fit the preparation method of sausage, may further comprise the steps:

(1) with above-mentioned pork and arillus longan milled mixture, admix lotus-seed-heart powder, place in the food steamer that is covered with one deck basyleave, being 80-90 ℃ in temperature steamed 4-6 minute down, discharging cooling back adds above-mentioned Rum, stir, placed 2-3 days in closed container, described closed container place environment temperature is 0-5 ℃;

(2) above-mentioned roe is joined in the citric acid solution of 5-7%, be heated to and boil, keep boiling 20-30 minute, the discharging cooling;

(3) with above-mentioned ginger, panax mixed, add 2-3 times of water mill slurry, be heated to 80-90 ℃, add Hericium erinaceus and mix stirring, place pot slow fire to stir-fry 3-5 minute, grind after the discharging;

(4) above-mentioned floral disc of sunflower into, Chinese violet, genseng, glossy ganoderma, gynostemma pentaphylla, barrenwort, wrinkled giant hyssop, luffa vine, lily are mixed, extracting in water gets extract;

(5) raw material of crossing with above-mentioned processing mixes with each raw material of residue, stirs, and gets the filling material;

(6) adopt Collagent casing for sausages to carry out can, every 8-15cm length is cut to prick and is bound, and gets semi-finished product;

(7) system of drying in the air: if sunlight with drying, air-dry is adopted in natural environment temperature≤10 ℃, first airing 1-2 days, placed then ventilation natural air drying 3-7 days;

If natural environment temperature 〉=10 ℃ then adopt 55-65 ℃ of drying room to smoke 6-10 hour, be put in again the ventilation naturally in dried 3-5 days;

(8) pack: indicate net content by packaging bag and quantitatively pack;

(9) boiling/sterilization: adopt the sterilization of horizontal sterilizer hydraulic pressure, sterilization temperature and time: 110 ℃/50 minutes, back-pressure 0.15MPa ± 0.01MPa;

(10) cooling: go out retort when being water-cooled to 30-40 ℃, naturally cool to again below 25 ℃ and pack, namely get described roe and keep fit sausage.

Advantage of the present invention is:

Attractive in appearance, nutritious, the instant of sausage color and luster that the present invention produces has the following advantages:

(1) composition of raw materials of product and processing method and processing technology have originality;

(2) product is simple for process, is suitable for the food processing enterprises production of various scales, and is more conducive to industrial automation production;

(3) can directly eat, the roe mouthfeel has splits sense cruelly, anti-chewing, and delicious tasting, nutritious

(4) can digest roe in a large number, production cost is low, carries forward vigorously the development of culture fishery, and market prospects are wide;

(5) wherein pseudo-ginseng has and falls that to pounce on the stasis of blood swollen, obstruction of qi in the chest angina, abdominal mass; Blood stasis is through closing; Dysmenorrhoea; The cloudy stomachache of the stasis of blood in postpartum; Sore, carbuncle and painful swelling.

Sausage of the present invention have step-down, antidiuresis, enhancing immunity, anticancer, effect such as keep fit.

The specific embodiment

Embodiment 1

A kind of roe is kept fit sausage, and it is made up of the raw material of following weight parts (kilogram):

Pork 100, roe 13, lotus-seed-heart powder 20, arillus longan 10, Hericium erinaceus 5, floral disc of sunflower into 2, Chinese violet 2, genseng 3, glossy ganoderma 3, gynostemma pentaphylla 3, pseudo-ginseng 3, barrenwort 3, wrinkled giant hyssop 2, luffa vine 3, ginger 5, lily 4, to smear tea powder 2, Rum 5, white sugar, monosodium glutamate, salt an amount of.

A kind of roe is kept fit the preparation method of sausage, may further comprise the steps:

(1) with above-mentioned pork and arillus longan milled mixture, admixes lotus-seed-heart powder, place in the food steamer that is covered with one deck basyleave, be 90 ℃ in temperature and steamed 6 minutes down that discharging cooling back adds above-mentioned Rum, stirs, placed 3 days in closed container, described closed container place environment temperature is 5 ℃;

(2) above-mentioned roe is joined in the citric acid solution of 5-7%, be heated to and boil, keep boiling 30 minutes, the discharging cooling;

(3) with above-mentioned ginger, panax mixed, add 3 times of water mill slurries, be heated to 90 ℃, add Hericium erinaceus and mix stirring, place pot slow fire to stir-fry 5 minutes, grind after the discharging;

(4) above-mentioned floral disc of sunflower into, Chinese violet, genseng, glossy ganoderma, gynostemma pentaphylla, barrenwort, wrinkled giant hyssop, luffa vine, lily are mixed, extracting in water gets extract;

(5) raw material of crossing with above-mentioned processing mixes with each raw material of residue, stirs, and gets the filling material;

(6) adopt Collagent casing for sausages to carry out can, every 15cm length is cut to prick and is bound, and gets semi-finished product;

(7) system of drying in the air: if sunlight with drying, air-dry is adopted in natural environment temperature≤10 ℃, first airing 2 days was placed the ventilation natural air drying 7 days then;

If natural environment temperature 〉=10 ℃ then adopt 65 ℃ of drying rooms to smoke 10 hours, be put in again the ventilation naturally in dried 5 days;

(8) pack: indicate net content by packaging bag and quantitatively pack;

(9) boiling/sterilization: adopt the sterilization of horizontal sterilizer hydraulic pressure, sterilization temperature and time: 110 ℃/50 minutes, back-pressure 0.15MPaMPa;

(10) cooling: go out retort when being water-cooled to 40 ℃, naturally cool to again below 25 ℃ and pack, namely get described roe and keep fit sausage.

Claims (2)

1. a roe is kept fit sausage, it is characterized in that it is made up of the raw material of following weight parts:

Pork 92-100, roe 10-13, lotus-seed-heart powder 14-20, arillus longan 6-10, Hericium erinaceus 4-5, floral disc of sunflower into 1-2, Chinese violet 1-2, genseng 2-3, glossy ganoderma 2-3, gynostemma pentaphylla 2-3, pseudo-ginseng 2-3, barrenwort 2-3, wrinkled giant hyssop 1-2, luffa vine 2-3, ginger 4-5, lily 2-4, smear tea powder 1-2, Rum 3-5, white sugar, monosodium glutamate, salt is an amount of.

2. a roe as claimed in claim 1 is kept fit the preparation method of sausage, it is characterized in that may further comprise the steps:

(1) with above-mentioned pork and arillus longan milled mixture, admix lotus-seed-heart powder, place in the food steamer that is covered with one deck basyleave, being 80-90 ℃ in temperature steamed 4-6 minute down, discharging cooling back adds above-mentioned Rum, stir, placed 2-3 days in closed container, described closed container place environment temperature is 0-5 ℃;

(2) above-mentioned roe is joined in the citric acid solution of 5-7%, be heated to and boil, keep boiling 20-30 minute, the discharging cooling;

(3) with above-mentioned ginger, panax mixed, add 2-3 times of water mill slurry, be heated to 80-90 ℃, add Hericium erinaceus and mix stirring, place pot slow fire to stir-fry 3-5 minute, grind after the discharging;

(4) above-mentioned floral disc of sunflower into, Chinese violet, genseng, glossy ganoderma, gynostemma pentaphylla, barrenwort, wrinkled giant hyssop, luffa vine, lily are mixed, extracting in water gets extract;

(5) raw material of crossing with above-mentioned processing mixes with each raw material of residue, stirs, and gets the filling material;

(6) adopt Collagent casing for sausages to carry out can, every 8-15cm length is cut to prick and is bound, and gets semi-finished product;

(7) system of drying in the air: if sunlight with drying, air-dry is adopted in natural environment temperature≤10 ℃, first airing 1-2 days, placed then ventilation natural air drying 3-7 days;

If natural environment temperature 〉=10 ℃ then adopt 55-65 ℃ of drying room to smoke 6-10 hour, be put in again the ventilation naturally in dried 3-5 days;

(8) pack: indicate net content by packaging bag and quantitatively pack;

(9) boiling/sterilization: adopt the sterilization of horizontal sterilizer hydraulic pressure, sterilization temperature and time: 110 ℃/50 minutes, back-pressure 0.15MPa ± 0.01MPa;

(10) cooling: go out retort when being water-cooled to 30-40 ℃, naturally cool to again below 25 ℃ and pack, namely get described roe and keep fit sausage.