CN103230046A - Fish roe and pork sausage and preparation method thereof - Google Patents

Abstract

A fish roe and pork sausage is composed of the following raw materials, by weight, 90-100 parts of pork, 20-30 parts of fish roe, 2-4 parts of apricot flesh, 2-4 parts of orange peel, 2-4 parts of leaf of Rehmannia glutinosa Libosch, 2-4 parts of a peanut, 2-3 parts of Eriocaulon buergerianum, 6-9 parts of hawthorn fruit powder, 2-3 parts of peach leaf, 5-7 parts of Stachys sieboldii, 1-2 parts of Rhodiola rosea, 1-2 parts of Chinese magnoliavine, 0.05-0.1 parts of a chicken essence, 2-4 parts of rum, and proper amounts 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 heat clearing, detoxifying, immunity enhancing and the like.

Description

A kind of roe pork sausage and preparation method thereof

Technical field

The present invention relates generally to a kind of roe pork 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 pork sausage and preparation method thereof.

The present invention is achieved by the following technical solutions:

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

Pork 90-100, roe 20-30, apricot flesh 2-4, tangerine peel 2-4, adhesive rehmannia leaf 2-4, peanut 2-4, pipewort 2-3, hawthorn powder 6-9, peach leaves 2-3, Chinese artichoke 5-7, rhodiola root 1-2, fruit of Chinese magnoliavine 1-2, chicken essence 0.05-0.1, Rum 2-4, white sugar, monosodium glutamate, salt are an amount of.

A kind of preparation method of roe pork sausage may further comprise the steps:

(1) with above-mentioned pork and apricot flesh milled mixture, admix hawthorn 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 being cleaned the back soaked 8-10 hour in concentration is the citric acid solution of 5-7%;

(3) stem tuber of getting above-mentioned Chinese artichoke mixes grinding with above-mentioned peanut, adds an amount of salt slow fire in pot and stir-fries 3-5 minute;

(4) above-mentioned tangerine peel, adhesive rehmannia leaf, pipewort, peach leaves, rhodiola root, the fruit of Chinese magnoliavine 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 pork 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 hawthorn contains multivitamin, tartaric acid, citric acid, crataegolic acid, malic acid etc., also contains mineral matters such as flavonoids, lactone, carbohydrate, protein, fat and calcium, phosphorus, iron, and contained lipolytic enzyme can promote the digestion of fat food.Indigestion can be controlled, coronary heart disease can be controlled;

That sausage of the present invention has is clearing heat and detoxicating, strengthen effect such as immunity.

The specific embodiment

Embodiment 1

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

Pork 100, roe 30, apricot flesh 3, tangerine peel 4, adhesive rehmannia leaf 4, peanut 4, pipewort 3, hawthorn powder 9, peach leaves 3, Chinese artichoke 7, rhodiola root 2, the fruit of Chinese magnoliavine 2, chicken essence 0.1, Rum 4, white sugar, monosodium glutamate, salt are an amount of.

A kind of preparation method of roe pork sausage may further comprise the steps:

(1) with above-mentioned pork and apricot flesh milled mixture, admixes hawthorn 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 being cleaned the back soaked 10 hours in concentration is 7% citric acid solution;

(3) stem tuber of getting above-mentioned Chinese artichoke mixes grinding with above-mentioned peanut, adds an amount of salt slow fire in pot and stir-fries 3 minutes;

(4) above-mentioned tangerine peel, adhesive rehmannia leaf, pipewort, peach leaves, rhodiola root, the fruit of Chinese magnoliavine 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 pork sausage.

Claims (2)

1. roe pork sausage is characterized in that it is made up of the raw material of following weight parts:

Pork 90-100, roe 20-30, apricot flesh 2-4, tangerine peel 2-4, adhesive rehmannia leaf 2-4, peanut 2-4, pipewort 2-3, hawthorn powder 6-9, peach leaves 2-3, Chinese artichoke 5-7, rhodiola root 1-2, fruit of Chinese magnoliavine 1-2, chicken essence 0.05-0.1, Rum 2-4, white sugar, monosodium glutamate, salt are an amount of.

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

(1) with above-mentioned pork and apricot flesh milled mixture, admix hawthorn 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 being cleaned the back soaked 8-10 hour in concentration is the citric acid solution of 5-7%;

(3) stem tuber of getting above-mentioned Chinese artichoke mixes grinding with above-mentioned peanut, adds an amount of salt slow fire in pot and stir-fries 3-5 minute;

(4) above-mentioned tangerine peel, adhesive rehmannia leaf, pipewort, peach leaves, rhodiola root, the fruit of Chinese magnoliavine 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 pork sausage.