CN103340433A - Goose meat sausage added with dry honey powder and preparation method of goose meat sausage - Google Patents
Goose meat sausage added with dry honey powder and preparation method of goose meat sausage Download PDFInfo
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- CN103340433A CN103340433A CN2013103067352A CN201310306735A CN103340433A CN 103340433 A CN103340433 A CN 103340433A CN 2013103067352 A CN2013103067352 A CN 2013103067352A CN 201310306735 A CN201310306735 A CN 201310306735A CN 103340433 A CN103340433 A CN 103340433A
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Abstract
The invention relates to goose meat sausage added with dry honey powder and a preparation method of the goose meat sausage, belonging to the technical field of food processing. The preparation method comprises the following steps of: uniformly stirring ground goose meat, salt, sodium nitrite, composite phosphate and sodium isoascorbate according to a proportion, salting for 24 hours at the temperature of 0-4 DEG C, adding the dry honey powder, pepper powder, ginger powder and ice water, chopping and stirring, performing vacuum clystering, cooking, cooling and packaging to obtain a pure goose meat sausage product. By adding the dry honey powder, the problems of hard mouth feel and heavy fishy smell of the goose meat sausage are solved, the goose meat sausage is exquisite in meat, tender in mouth feel and rich in elasticity, the use amount of sodium nitrite can be reduced, the goose meat sausage is natural and durable in color and luster, the safety is improved, the sausage yield can be increased, and the production cost can be reduced.
Description
Technical field
The present invention relates to a kind of goose sausage that adds honey powder and preparation method thereof, belong to food processing technology field.
Background technology
The delicious food of meat products and nutritive value make it occupy extremely important status and share in food processing, and sausage goods is one of topmost product form in the meat products processing.With regard to its raw material, abroad mainly based on beef, pork, China then is that pork has accounted for tool more than 90%, and sausage goods version is very single.
The feeding cost of goose is low, the meat productivity height; Goose also has the effect that improves body metabolism intensity and resistance simultaneously with high protein, low fat, low cholesterol, easily digestion, nutritious and celebrated, thereby is subjected to people's favor day by day.But the finely processed product of goose is few, and pure goose sausage is extremely rare.Trace it to its cause, be because the fat content of goose is low, lean meat percentage is high, muscle fibre slightly and is grown and is caused harder, the tender degree of meat relatively poor, and meat fragrance is lighter, fishy smell heavier (depend merely on common spices such as adding pepper, Jiang Fen and can't resolve problem at all) makes goose all can not show a candle to pork on mouthfeel and local flavor, thereby has greatly limited the development of goose sausage goods.With regard to the prior art conventional method, normally to add starch and pork fat and reduce hardness, shortcoming is to have lost characteristics and the nutrition of single pure goose sausage high protein and influenced mouthfeel; Perhaps add the enzyme tenderizing goose earlier, add cyclodextrin, CaCl
2Remove raw meat etc., this all can obviously increase complexity and the production cost of technology; Perhaps cover fishy smell (such as adding donkey-hide gelatin) with another kind of flavor, shortcoming is the local flavor that the taste of traditional Chinese medicine of donkey-hide gelatin can obviously influence sausage product again.
Honey powder is to be primary raw material with the natural honey, the honey dried product that adopts the roller drying process to be made.It had both kept the nutritive value of liquid honey and functional, had overcome liquid honey again and had been difficult for storage and transportation and is difficult to guarantee food hygiene, safety, stability, in food processing, use inconvenience etc. shortcoming.Honey powder has flavouring, colouring, improves the matter structure, with characteristic such as other composition Synergistics of food, but its practical application in food processing is at present also seldom, does not more see the open report that is applied to meat products processing.
Summary of the invention
The objective of the invention is to overcome above-mentioned deficiency, develop a kind of goose sausage that adds honey powder and preparation method thereof, reduce the natrium nitrosum consumption, need not additionally to add any colouring agent, rejuvenator, also need not increases the tenderization technology for removing offensive smell, and makes its colouring nature lasting, the tenderization meat, obviously improve mouthfeel, improve foodsafety simultaneously again.
According to technical scheme provided by the invention, a kind of goose sausage that adds honey powder and preparation method thereof is characterized in that, is made according to the method for being prepared as follows by the component of following weight content: goose 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0~4 ℃, the goose that will pickle then drops into cutmixer, adds honey powder 4kg~5kg, frozen water 35kg~40kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Compared with prior art, technical scheme advantage of the present invention is: method is simple, the tenderization of goose sausage and go the raw meat effect obvious, mouthfeel and the local flavor of goose sausage are greatly improved, and make that product colouring nature is lasting, because reduced the consumption of natrium nitrosum, improved foodsafety again simultaneously.The raising of sausage yield rate helps to reduce production costs.
The specific embodiment
Embodiment 1
A kind of goose sausage that adds honey powder is characterized in that being made according to the method for being prepared as follows by the component of following weight content: goose 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0~4 ℃, the goose that will pickle then drops into cutmixer, adds honey powder 4kg, frozen water 35kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Embodiment 2
Get goose 100kg, raw meat is cut into 3cm
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0~4 ℃, the goose that will pickle then drops into cutmixer, adds honey powder 5kg, frozen water 40kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Claims (2)
1. goose sausage that adds honey powder is characterized in that being made according to the method for being prepared as follows by the component of following weight content: goose 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0~4 ℃, the goose that will pickle then drops into cutmixer, adds honey powder 4kg, frozen water 35kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
2. goose sausage that adds honey powder is characterized in that being made according to the method for being prepared as follows by the component of following weight content: goose 100kg, be cut into 3cm with raw meat
3Fritter, put it into container, add salt 3.5kg again, natrium nitrosum 5g, composite phosphate 30g, sodium isoascorbate 50g mixes with raw meat, pickle 24h under 0~4 ℃, the goose that will pickle then drops into cutmixer, adds honey powder 5kg, frozen water 40kg cuts and mixes 3min, adds white pepper powder 300g again, nutmeg 50g cuts and mixes 8min, and the material temperature is no more than 10 ℃, vacuum bowel lavage then, boiling, cooling packing.
Priority Applications (1)
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CN2013103067352A CN103340433A (en) | 2013-07-22 | 2013-07-22 | Goose meat sausage added with dry honey powder and preparation method of goose meat sausage |
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CN2013103067352A CN103340433A (en) | 2013-07-22 | 2013-07-22 | Goose meat sausage added with dry honey powder and preparation method of goose meat sausage |
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CN2013103067352A Pending CN103340433A (en) | 2013-07-22 | 2013-07-22 | Goose meat sausage added with dry honey powder and preparation method of goose meat sausage |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
CN102178142A (en) * | 2011-04-14 | 2011-09-14 | 青海花宝蜂业股份合作公司 | Honey dry powder and processing method thereof |
CN102246971A (en) * | 2011-07-11 | 2011-11-23 | 宁波大学 | Functional geese fermented sausage and preparation method thereof |
CN102669711A (en) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | Fermented sausage of dietary fiber and goose |
-
2013
- 2013-07-22 CN CN2013103067352A patent/CN103340433A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
CN102178142A (en) * | 2011-04-14 | 2011-09-14 | 青海花宝蜂业股份合作公司 | Honey dry powder and processing method thereof |
CN102246971A (en) * | 2011-07-11 | 2011-11-23 | 宁波大学 | Functional geese fermented sausage and preparation method thereof |
CN102669711A (en) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | Fermented sausage of dietary fiber and goose |
Non-Patent Citations (2)
Title |
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美食杰: "烘焙原料之蜂蜜干粉", 《美食杰网站》 * |
裴斐 等: "鹅肉火腿肠的加工", 《小康生活》 * |
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Application publication date: 20131009 |