CN103815428A - Livestock blood wine soaked cooking sausage and processing method thereof - Google Patents
Livestock blood wine soaked cooking sausage and processing method thereof Download PDFInfo
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- CN103815428A CN103815428A CN201310699313.6A CN201310699313A CN103815428A CN 103815428 A CN103815428 A CN 103815428A CN 201310699313 A CN201310699313 A CN 201310699313A CN 103815428 A CN103815428 A CN 103815428A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 99
- 239000008280 blood Substances 0.000 title claims abstract description 77
- 210000004369 blood Anatomy 0.000 title claims abstract description 77
- 244000144972 livestock Species 0.000 title claims abstract description 51
- 235000014101 wine Nutrition 0.000 title claims abstract description 39
- 238000010411 cooking Methods 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 239000003638 chemical reducing agent Substances 0.000 claims abstract description 8
- 235000013594 poultry meat Nutrition 0.000 claims description 45
- 244000144977 poultry Species 0.000 claims description 41
- 235000013372 meat Nutrition 0.000 claims description 25
- 235000013599 spices Nutrition 0.000 claims description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims description 11
- 235000019710 soybean protein Nutrition 0.000 claims description 11
- 229910019142 PO4 Inorganic materials 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 10
- 210000000936 intestine Anatomy 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 10
- 239000010452 phosphate Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 9
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 230000000873 masking effect Effects 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 235000019759 Maize starch Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 37
- 229910052742 iron Inorganic materials 0.000 abstract description 14
- 150000003278 haem Chemical class 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 230000001502 supplementing effect Effects 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- VTLYFUHAOXGGBS-UHFFFAOYSA-N Fe3+ Chemical compound [Fe+3] VTLYFUHAOXGGBS-UHFFFAOYSA-N 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 11
- 238000009835 boiling Methods 0.000 description 7
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 5
- 229940099112 cornstarch Drugs 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000004904 shortening Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 241000272814 Anser sp. Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 229910001448 ferrous ion Inorganic materials 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 235000010703 Modiola caroliniana Nutrition 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000010836 blood and blood product Substances 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 229940125691 blood product Drugs 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a livestock blood wine soaked cooking sausage and a processing method thereof, and solves the problem that the existing livestock blood is difficult to apply in food processing due to the fact that a blood smell is greater, heme iron is easy to oxidize and becomes brown, and the livestock blood is poor in palatability. On the other hand, the invention provides a sausage without an artificial color and with high safety. A red color of the livestock blood wine soaked cooking sausage is the livestock blood, and the addition of the blood accounts for 12-20% of the total raw material mass of the sausage. In order to prevent ferrous iron from being oxidized into ferric iron, the livestock blood wine soaked cooking sausage also comprises at least 0.01% of a reducer to cover the blood smell, and comprises 8-10% of Sanhua Liquor and 0.2-0.4% of beta-cyclodextrin, and can further comprise 2-3% of soy isolate protein according to the total raw material mass of the sausage. The natural color of the blood serves as the color of the sausage, and the edible safety of the sausage is improved. An appropriate amount of the reducer is added into the sausage and can effectively prevent Fe<2+> in heme from being oxidized into Fe<3+>, and the sausage becomes important food for supplementing available Fe.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of livestock and poultry blood steeping in wine cooking sausage and processing method thereof.
Background technology
Iron in plant, mainly with existing in conjunction with state, is difficult to the utilization that is absorbed by the body after absorption, therefore plant material food is not the good complement agent of iron.Desirable supplements-iron is animal material food, as lean meat, liver, blood etc., especially abundant with the iron content in blood, and is the utilizable ferrous ion of human body.Therefore make full use of the absorption that animal blood is conducive to increase effective iron.
Existing livestock and poultry blood goods are mainly pure blood products, seldom one of composition using blood as processed food, this be mainly because: 1) blood is bloody highly seasoned.The main component of this smell of blood is the compound of the ferrous ion that contains in blood.They are to healthy favourable, and just smell is difficult to be accepted by consumer; 2) ferroheme Fe
2+easily in blood processing processing procedure, be oxidized to Fe
3+, make cerise or mauve blood become sepia or pitchy, make food color acceptable degree poor, and Fe
3+too high levels is unfavorable to health; 3) palatability of blood and its derivatives is poor and be easily subject to the dip-dye of microorganism.If European conventional food " black cloth fourth " is take pig blood as raw material, the sausage that coordinates meat, fat, oat and bread to process.This sausage smell of blood is dense, and mouthfeel is greasy.
The redness of existing sausage, some derives from the color development effect of nitrite, and some derives from the pigmentation of monascorubin.Nitrite chromogenic principle is: the heme iron content in livestock and poultry meat is low, is not enough to form the acceptable sausage color and luster of consumer.In order to deepen the redness of sausage, often need to add nitrite, it is combined with heme iron and generates nitrosomyoglobin and the nitrosohaemoglobin of shiny red.Excessive in order to prevent color development, often need to add the excessive combination of nitrate and other reducing agent inhibition nitrite and ferroheme.This sausage that utilizes the color development effect of nitrite to process, its weak point is that the nitrite and the nitrate that add are harmful to health.Although allow at present to use in meat products color development, require limitation.Be that the painted weak point of sausage is that monascorubin is insoluble in water and adopt monascorubin, painted inhomogeneous to sausage, causes the tangent plane of sausage often to there will be little punctation, affects the quality of sausage.And monascorubin itself is without any nutritive value, only has colouring function in sausage.
Summary of the invention
First object of the present invention is to provide a kind of livestock and poultry blood steeping in wine cooking sausage, solve on the one hand existing livestock and poultry blood because of bloody highly seasoned, the oxidizable browning of heme iron and the poor problem that is difficult to application in food processing causing of palatability, a kind of prosthetic pigment, safe sausage are provided on the other hand.
Process principle of the present invention is: because of the heme iron content in blood more much higher than the heme iron content in livestock and poultry muscle, especially high than the heme iron content in poultry.Livestock and poultry blood is added in livestock and poultry meat and makes sausage, in the situation that blood addition is suitable, can form the sausage color and luster that meets consumer demand.
The present invention for achieving the above object, by the following technical solutions: the haematochrome of described livestock and poultry blood steeping in wine cooking sausage is livestock and poultry blood.
The addition of blood is 12～20% of sausage raw material gross mass.
In sausage raw material gross mass, in above-mentioned livestock and poultry blood steeping in wine cooking sausage, also contain at least 0.01% reducing agent, preferably 0.01～0.04%.This reducing agent is different anti-hematic acid.
Further, in this livestock and poultry blood steeping in wine cooking sausage, also add smell of blood masking agent.In sausage raw material gross mass, this smell of blood masking agent comprises 8～10% three-flower wines, 0.2～0.4% beta-schardinger dextrin-, also can comprise 2～3% soybean protein isolates.
In this livestock and poultry blood steeping in wine cooking sausage, can also add in addition 0.1～0.3% monoglyceride and/or 0.2～0.5% carragheen to increase the emulsibility of sausage, to improve the mouthfeel of sausage.
Second object of the present invention is to provide a kind of processing method of livestock and poultry blood steeping in wine cooking sausage.
The present invention is achieved through the following technical solutions foregoing invention object: the processing method of described livestock and poultry blood steeping in wine cooking sausage comprises raw material processing, spice, bowel lavage, steams, wherein,
(1) raw material processing is to go deimpurity fresh livestock and poultry blood boiling to solidify, and by livestock and poultry meat rub into filling, fat meat dices to guarantee to contain the sense of meat grain;
(2) spice is in sausage raw material gross mass, and the meat stuffing of making in step (1), fat meat fourth, the livestock and poultry blood solidifying and cooked maize starch, three-flower wine, soybean protein isolate, salt, composite phosphate, arabo-ascorbic acid, monoglyceride, beta-schardinger dextrin-are mixed and stirred in 45～55%, 10～15%, 12～20%, 5～8%, 8～10%, 2～3%, 1～2%, 0.2～0.3%, 0.01～0.04%, 0.1～0.3%, 0.2～0.4% ratio;
(3) bowel lavage is that the raw material stirring in step (2) is poured into casing ligation one-tenth section, and on intestines body, pricks hole with the air in eliminating intestines body and unnecessary moisture, then ligation is become the sausage of section first 60～70 ℃ of rinsings, then rinsing in cold water;
(4) steam be by good rinsing sausage first at 55～65 ℃ of stifling 30～45min, be then warmed up to 85～90 ℃ of continuation and fumigate and keep this temperature, again temperature is slowly down to below 45 ℃ after above until intestines body core temperature reaches 85 ℃, then vacuum plastic sealing is preserved.
In sausage raw material gross mass, in above-mentioned spice step, can add 0.1～0.2% white pepper powder, 0.1～0.2% ginger powder, 0.5～0.7% white sugar and/or 0.2～0.5% carragheen.
In sausage raw material gross mass, the addition of blood preferably 16%.
Advantage of the present invention is:
The present invention adds livestock and poultry blood in sausage to, utilizes the natural colored of blood as the color and luster of sausage, has improved the edible safety of sausage.In sausage, add appropriate reducing agent, can effectively stop the Fe in ferroheme
2+be oxidized to Fe
3+, make sausage become the important foodstuffs of supplementing effective iron.Fe
2+be the available iron of human body, the conveying of oxygen is played an important role.Supplement Fe
2+can prevent hypoferric anemia.In addition, in livestock and poultry blood, also contain abundant immunoglobulin, glucose, aliphatic acid, inorganic salts etc., make the nutritive value of sausage higher.In addition, the protein in blood easily forms gel in sausage process.Gel can increase the retentiveness of sausage, thereby improves sausage mouthfeel.
In sausage, add Guangxi province characteristic wine---three-flower wine, in conjunction with the suction-operated of large egg protein isolate and starch, and the embedding effect of beta-schardinger dextrin-, can effectively eliminate the smell of blood of blood, make this sausage there is the fragrant elegant local flavor of honey of three-flower wine simultaneously.In addition, large egg protein isolate and starch also can keep the moisture in sausage, prevent that gravy from separating, and make sausage elasticity foot, mouthfeel good.They make together with protein in composite phosphate, blood, carragheen, monoglyceride, and the fillings of sausage is fully emulsified and water holding is sufficient, thereby improves sausage mouthfeel.
The specific embodiment
Describe the present invention in detail below in conjunction with tool present embodiment of the present invention.
Embodiment mono-
(1) raw material processing
After falling the impurity in fresh goose blood with 80 order filter-cloth filterings, make goose blood clotting at 90 ℃ of boiling 30min, Fresh Grade Breast rubs into meat stuffing, and fat meat cleans up and is diced.
(2) spice
In sausage raw material gross mass, meat stuffing in step (1), fat meat fourth, the livestock and poultry blood solidifying and cooked maize starch, three-flower wine, soybean protein isolate, salt, composite phosphate, arabo-ascorbic acid, monoglyceride, white pepper powder, ginger powder, white sugar, carragheen, beta-schardinger dextrin-are mixed and stirred in 53%, 13.1%, 13%, 6.5%, 8.3%, 2.7%, 1.5%, 0.2%, 0.03%, 0.2%, 0.16%, 0.13%, 0.65%, 0.33%, 0.2% ratio, make sausage fillings.
(3) bowel lavage
Sausage fillings is poured in casing, and ligation becomes section.When ligation, intestines body two ends are clutched fillings in intestines is tightened up, and on casing, prick hole and discharge air and excessive moisture.Tie rear suitable arrangement sausage, make sausage thickness consistent, good looking appearance.Ligation becomes the sausage of section first 60 ℃ of rinsings, then rinsing in cold water.
(4) steam
Steam be by good rinsing sausage first at 65 ℃ of stifling 30min, be then warmed up to 85 ℃ and continue fumigate and keep this temperature and stop heating until intestines body core temperature reaches 85 ℃ after above, equitemperature be slowly down to 45 ℃ below after sausage vacuum plastic sealing is preserved.
Embodiment bis-
Except following technical characterictic, other technical characterictic is with embodiment mono-.
(2) spice
In sausage raw material gross mass, the meat stuffing of making in step (1), fat meat fourth, the livestock and poultry blood solidifying and cooked maize starch, three-flower wine, soybean protein isolate, salt, composite phosphate, arabo-ascorbic acid, monoglyceride, beta-schardinger dextrin-are mixed and stirred in 45%, 15%, 17.16%, 8%, 10%, 2%, 2%, 0.3%, 0.04%, 0.3%, 0.2% ratio, make sausage fillings.
(3) bowel lavage
Ligation is become to the first rinsing in cold water again after 70 ℃ of rinsings of sausage of section.
Embodiment tri-
Except following technical characterictic, other technical characterictic is with embodiment mono-.
(2) spice
In sausage raw material gross mass, the meat stuffing of making in step (1), fat meat fourth, boiling is solidified livestock and poultry blood and cornstarch, three-flower wine, soybean protein isolate, salt, composite phosphate, arabo-ascorbic acid, monoglyceride, the beta-schardinger dextrin-of shortening are mixed and stirred in 55%, 10%, 16%, 5%, 9.39%, 3%, 1%, 0.2%, 0.01%, 0.1%, 0.3% ratio, make sausage fillings.
(4) steam be by good rinsing sausage first at 55 ℃ of stifling 45min, be then warmed up to 90 ℃ and continue fumigate and keep this temperature and stop heating until intestines body core temperature reaches 85 ℃ after above, equitemperature be slowly down to 45 ℃ below after sausage vacuum plastic sealing is preserved.
Embodiment tetra-
Except following technical characterictic, other technical characterictic is with embodiment mono-.
(2) spice
In sausage raw material gross mass, the meat stuffing of making in step (1), fat meat fourth, boiling is solidified livestock and poultry blood and cornstarch, three-flower wine, soybean protein isolate, salt, composite phosphate, arabo-ascorbic acid, monoglyceride, the beta-schardinger dextrin-of shortening are mixed and stirred in 54.29%, 15%, 12%, 5%, 8%, 3%, 2%, 0.2%, 0.01%, 0.1%, 0.4% ratio, make sausage fillings.
Embodiment five
Except following technical characterictic, other technical characterictic is with embodiment mono-.
(2) spice
In sausage raw material gross mass, the meat stuffing of making in step (1), fat meat fourth, boiling is solidified livestock and poultry blood and cornstarch, three-flower wine, soybean protein isolate, salt, composite phosphate, arabo-ascorbic acid, monoglyceride, the beta-schardinger dextrin-of shortening are mixed and are stirred into sausage fillings in 51.29%, 10%, 20%, 5%, 8%, 3%, 2%, 0.2%, 0.01%, 0.1%, 0.4% ratio.
Embodiment six
Except following technical characterictic, other technical characterictic is with embodiment mono-.
(2) spice
In sausage raw material gross mass, the meat stuffing of making in step (1), fat meat fourth, boiling is solidified livestock and poultry blood and cornstarch, three-flower wine, soybean protein isolate, salt, composite phosphate, arabo-ascorbic acid, monoglyceride, white pepper powder, ginger powder, white sugar, carragheen, the beta-schardinger dextrin-of shortening are mixed and stirred in 52.37%, 13.3%, 13%, 6.5%, 8.3%, 2.7%, 1.5%, 0.2%, 0.03%, 0.2%, 0.2%, 0.2%, 0.7%, 0.5%, 0.3% ratio, make sausage fillings.
Embodiment seven
Except following technical characterictic, other technical characterictic is with embodiment mono-.
(2) spice
In sausage raw material gross mass, the meat stuffing of making in step (1), fat meat fourth, boiling is solidified livestock and poultry blood and cornstarch, three-flower wine, soybean protein isolate, salt, composite phosphate, arabo-ascorbic acid, monoglyceride, white pepper powder, ginger powder, white sugar, carragheen, the beta-schardinger dextrin-of shortening are mixed and stirred in 50.76%, 12%, 16%, 6.5%, 8.5%, 2.5%, 2%, 0.3%, 0.04%, 0.3%, 0.1%, 0.1%, 0.5%, 0.2%, 0.2% ratio, make sausage fillings.
Claims (10)
1. a livestock and poultry blood steeping in wine cooking sausage, is characterized in that: the haematochrome of described livestock and poultry blood steeping in wine cooking sausage is livestock and poultry blood.
2. livestock and poultry blood steeping in wine cooking sausage as claimed in claim 1, is characterized in that: the addition of described livestock and poultry blood is 12～20% of sausage raw material gross mass.
3. livestock and poultry blood steeping in wine cooking sausage as claimed in claim 1 or 2, is characterized in that: in described livestock and poultry blood steeping in wine cooking sausage, contain at least 0.01% reducing agent.
4. livestock and poultry blood steeping in wine cooking sausage as claimed in claim 3, is characterized in that: described reducing agent is different anti-hematic acid.
5. livestock and poultry blood steeping in wine cooking sausage as claimed in claim 1 or 2, is characterized in that: in described livestock and poultry blood steeping in wine cooking sausage, add the smell of blood masking agent that comprises 8～10% three-flower wines, 2～4% beta-schardinger dextrin-s.
6. livestock and poultry blood steeping in wine cooking sausage claimed in claim 5, is characterized in that: described smell of blood masking agent also comprises 2～3% soybean protein isolates.
7. a processing method for livestock and poultry blood steeping in wine cooking sausage, comprises raw material processing, spice, bowel lavage, steams, and wherein, raw material processing is that livestock and poultry meat is rubbed into filling, and the rough Cheng Ding of fat meat is to guarantee to contain the sense of meat grain;
Spice is in raw material gross mass, and the meat stuffing of making, fat meat fourth and cooked maize starch, salt, composite phosphate, monoglyceride are mixed and stirred in 45～55%, 10～15%, 5～8%, 1～2%, 0.2～0.3%, 0.1～0.3% ratio;
Bowel lavage is that the raw material stirring is poured into casing ligation one-tenth section, and on intestines body, pricks hole with the air in eliminating intestines body and unnecessary moisture, then ligation is become the sausage of section first 60～70 ℃ of rinsings, then rinsing in cold water;
Steam is first at 55～65 ℃ of stifling 30～45min by sausage good rinsing, then be warmed up to 85～90 ℃ and continue to fumigate and keep this temperature, again temperature is slowly down to below 45 ℃ after above until intestines body core temperature reaches 85 ℃, just the sausage vacuum plastic sealing steaming is preserved
It is characterized in that: in sausage raw material gross mass, in described spice step, add livestock and poultry blood, three-flower wine, arabo-ascorbic acid and beta-schardinger dextrin-, its mass percent is respectively 12～20%, 8～10%, 0.01～0.04% and 0.2～0.4%.
8. the processing method of livestock and poultry blood steeping in wine cooking sausage as claimed in claim 7, is characterized in that: in raw material gross mass, in described spice step, add 2～3% soybean protein isolates.
9. the processing method of livestock and poultry blood steeping in wine cooking sausage as claimed in claim 7 or 8, it is characterized in that: in raw material gross mass, in described spice step, adding mass percent is 0.1～0.2% white pepper powder, 0.1～0.2% ginger powder, 0.5～0.7% white sugar and/or 0.2～0.5% carragheen.
10. a smell of blood masking agent, is characterized in that: comprise 8～10% three-flower wines, 2～4% beta-schardinger dextrin-s.
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| CN115974350A (en) * | 2023-02-28 | 2023-04-18 | 重庆大学 | Method for enhancing residual sludge phosphorus release by ascorbic acid |
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