CN104026225A - High-protein nutritious sausage and preparation method thereof - Google Patents
High-protein nutritious sausage and preparation method thereof Download PDFInfo
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- CN104026225A CN104026225A CN201410226871.5A CN201410226871A CN104026225A CN 104026225 A CN104026225 A CN 104026225A CN 201410226871 A CN201410226871 A CN 201410226871A CN 104026225 A CN104026225 A CN 104026225A
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Abstract
The invention relates to a food and particularly relates to a high-protein nutritious sausage. The high-protein nutritious sausage is prepared from the following components in parts by weight: 50-150 parts of fresh milk, 50-150 parts of soybeans, 0-50 parts of peanuts, 10-100 parts of sunflower seed kernels, 0-50 parts of carrots, and 50-150 parts of egg white. The invention provides a new processing method of a food containing soybeans and milk; nutritional ingredients are further complemented by adding peanuts, sunflower seed kernels and carrots, so that the nutrition requirement of a human body can be satisfied; only the processing methods of smashing for fine grinding, pulping, solidifying-shaping and the like are adopted and no food additive such as a food preservative is not added, so that the natural nutrients are kept and the side effects of the food additive on the human body are avoided.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of high-protein nutrient intestines.
Background technology
Soybean and milk are the standing nutraceutical in daily life, have feature nutritious, easy absorption.In current form processing, soybean can be processed as the various ways such as soya-bean milk, bean curd, bean powder, and milk can be processed as milk sheet, cheese, milk powder etc., has enriched food variety; But the said goods maybe should not carry, as soya-bean milk, milk, bean curd; Or should not directly eat, as soybean, bean powder, milk powder, bean curd, or added multiple additives through overweight processing, as milk sheet, cheese etc., still lack instant food form.And because the protein content of soybean and milk is high, perishable; Therefore no matter above-mentioned which kind of form, all can not seal up for safekeeping for a long time, also maybe needs to add Determination of Preservatives and extends the shelf life.
The sausage based article occurring in the market, is generally meat sausage, take meat gruel and starch as primary raw material, the high heat of high fat, and without nutritive value, do not meet the healthy custom of modern diet.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, be easy to carry and eat, and long shelf-life is without the high-protein nutrient intestines that add anticorrisive agent.
In order to realize foregoing invention object, technical scheme of the present invention is as follows:
High-protein nutrient intestines of the present invention are prepared from by the component that comprises following weight portion:
Fresh milk 50 ~ 150 weight portions,
Soybean 50 ~ 150 weight portions,
Shelled peanut 0 ~ 50 weight portion,
Polly seed nucleole 10 ~ 100 weight portions,
Carrot 0 ~ 50 weight portion,
Egg 50 ~ 150 weight portions.
Further, high-protein nutrient intestines of the present invention are prepared from by the component that comprises following weight portion:
Fresh milk 100 weight portions,
Soybean 100 weight portions,
Shelled peanut 20 weight portions,
Polly seed nucleole 40 weight portions,
Carrot 15 weight portions,
Egg 100 weight portions.
The preparation method of high-protein nutrient intestines of the present invention comprises the steps:
Step 1: the component that takes following weight parts: soybean 50 ~ 150 weight portions, shelled peanut 0 ~ 50 weight portion, polly seed nucleole 10 ~ 100 weight portions, add carrot 0 ~ 50 weight portion after fully soaking, and pulverize fine grinding, cross elimination filter residue, and gained filtered juice is standby;
Step 2: above-mentioned steps one gained filtered juice is fully mixed to get and mixes slurry with the fresh milk of 50 ~ 150 weight portions and the egg of 50 ~ 150 weight portions, be cooled to room temperature after 100 ~ 125 ℃ of high-temperature sterilizations;
Step 3: step 2 gained is mixed in slurry importing calcium chloride solution and is shaped, and the concentration of described calcium chloride solution is 4 ~ 7 gL
-1, standing 5 ~ 12 hours, obtain solid;
Step 4: step 3 gained solid is pulled out to be placed in aqua sterilisa and soak 1 ~ 8 hour;
Step 5: after above-mentioned solid is pulled out, pack in the tank body of having sterilized, filling 5 ‰ salt solution, vacuumizes rear sealing, 100 ~ 125 ℃ of high-temperature sterilizations and get final product.
Further, described in preparation method's step 3 of high-protein nutrient intestines of the present invention, the concentration of calcium chloride solution is 5 ~ 6 gL
-1.
The obtained beneficial effect of technique scheme comprises:
High-protein nutrient intestines of the present invention are formed by vegetable matter and dairy products proportioning, and nutritional labeling is abundant, containing multiple essential amino acid and vitamin substances, and low-fat low-calorie, the requirement of compound modern diet health.
High-protein nutrient intestines of the present invention provide a kind of new food processing mode that comprises soybean and milk, and by adding shelled peanut, sunflower seed and carrot, further supplemented nutritional labeling, can meet the nutritional need of human body, only by pulverizing fine grinding, beating the processing modes such as juice pulp and solidification forming, do not add the food additives such as anticorrisive agent, retained natural nutrient, avoided again the side effect of food additives to human body.
The processing technology that high-protein nutrient intestines of the present invention adopt, without adding any anticorrisive agent and long shelf-life.
The specific embodiment
Embodiment 1
Formula:
Fresh milk 100 weight portions,
Soybean (dry beans) 100 weight portions,
Shelled peanut (dry beans) 20 weight portions,
Polly seed nucleole (dry beans) 40 weight portions,
Carrot 15 weight portions,
Egg 100 weight portions.
Preparation method:
Step 1: the component that takes following weight parts: soybean 100 weight portions, shelled peanut 20 weight portions, polly seed nucleole 40 weight portions, after adding water 1600 weight portions fully to soak, the carrot that adds 15 weight portions to dice in advance and process, pulverizes fine grinding, cross elimination filter residue, gained filtered juice is standby.
Step 2: above-mentioned steps gained filtered juice is fully mixed to get and mixes slurry with the fresh milk of 100 weight portions and the egg of 100 weight portions, mix and to starch in sterilization tank 118 ~ 120 ℃ of high-temperature sterilizations 30 minutes, and be cooled to room temperature
Step 3: step 2 gained mixing slurry is derived in autoclave, and stay and solidify in pond through funnel, solidify the calcium chloride solution that is preinstalled with certain volume in pond, the volume of calcium chloride solution is 3.6 times of mixing slurry cumulative volume, and the concentration of calcium chloride solution is 5.5 gL
-1.Owing to mixing slurry for dense thick slurry, after leaking down to touch calcium chloride solution, funnel is at once configured as elongated strip.In solidifying pond, standing 8 hours after coagulations are fine and close intestines body.
Step 4: step 3 gained solid is pulled out to be placed in aqua sterilisa and soak 1 ~ 8 hour, to remove bitter taste, improve the mouthfeel of high-protein nutrient intestines;
Step 5: after above-mentioned solid is pulled out, pack in the tank body of having sterilized, filling 5 ‰ protection salt solution, vacuumizes rear sealing, 110 ~ 120 ℃ of high-temperature sterilizations and get final product.
The water adding in step 1 of the present invention is for fully bubble exhibition dry beans (as soybean) and slurrying, and the present invention is not particularly limited the consumption of water, the filtered juice that the consumption of water makes more at most and to mix slurry denseer thick, so step 3 kind is shaped and curing time is shorter; The filtered juice that the consumption of water makes more at least and to mix slurry rarer, so step 3 kind is shaped and curing time is longer.Common, the amount of the water adding is 1000 ~ 2000 weight portions.
In step 3 of the present invention, the size of funnel sieve aperture is not particularly limited, the little gained of sieve aperture high-protein nutrient intestines are thin but setting time is short; Sieve aperture greatly high-protein nutrient intestines is thicker and required setting time is long.
Embodiment 2 ~ 5
The difference of the preparation method of embodiment 2 ~ 5 and embodiment 1 is only project described in table 1.
Experimental example 1
The nutrient protein sausages nutritional labeling of embodiment 1 and embodiment 2 preparations detects, amino acid testing result is in Table 1, wherein tryptophan, with the rear detection of 4.2 mol NaOH hydrolysis, is processed and is measured cystine with performic oxidation method, and all the other amino acid are with 6 mol HCl hydrolysis mensuration.Other nutritional labelings detect in Table 2.
Table 2 amino acid content
Other nutritional labeling of table 3
From experimental result, the product that the present invention makes is prepared by pure natural method, containing additive, not nutritious and balanced, is rich in a large amount of protein, calcium, iron, zinc, amino acid, vitamin and various trace elements, can meet the nutritional need of human body.
Experimental example 2
Embodiment 1 ~ 2 normal temperature is placed microorganism after 1 year and heavy metal and is detected in Table 3 and table 4, detects according to being respectively GB/T 4789.2-2008, GB/T 4789.3-2008, GB/T 4789.4-2008, GB/T 4789.5-2003, GB/T 4789.10-2008, GB/T 4789.15-2003, GB/T 5009.12-2003, GB/T 5009.123-2003.
The microorganism detection result of table 4 embodiment 1
The microorganism detection result of table 5 embodiment 2
From experimental result, the product that the present invention makes is placed after 1 year at normal temperature, microorganism does not detect or only has on a small quantity and detects, color and luster, smell, the equal indifference of mouthfeel, can normally eat, explanation, under production technology disclosed in this invention, still can not meet even if do not add any anticorrisive agent the requirement that product long-period freshness preserving of the present invention is guaranteed the quality.
Claims (4)
1. high-protein nutrient intestines, is characterized in that it is prepared from by the component that comprises following weight portion:
Fresh milk 50 ~ 150 weight portions,
Soybean 50 ~ 150 weight portions,
Shelled peanut 0 ~ 50 weight portion,
Polly seed nucleole 10 ~ 100 weight portions,
Carrot 0 ~ 50 weight portion,
Egg 50 ~ 150 weight portions.
2. a kind of high-protein nutrient intestines according to claim 1, is characterized in that it is prepared from by the component that comprises following weight portion:
Fresh milk 100 weight portions,
Soybean 100 weight portions,
Shelled peanut 20 weight portions,
Polly seed nucleole 40 weight portions,
Carrot 15 weight portions,
Egg 100 weight portions.
3. the preparation method of a kind of high-protein nutrient intestines according to claim 1, is characterized in that it comprises the steps:
Step 1: the component that takes following weight parts: soybean 50 ~ 150 weight portions, shelled peanut 0 ~ 50 weight portion, polly seed nucleole 10 ~ 100 weight portions, add carrot 0 ~ 50 weight portion after fully soaking, and pulverize fine grinding, cross elimination filter residue, and gained filtered juice is standby;
Step 2: above-mentioned steps one gained filtered juice is fully mixed to get and mixes slurry with the fresh milk of 50 ~ 150 weight portions and the egg of 50 ~ 150 weight portions, be cooled to room temperature after 100 ~ 125 ℃ of high-temperature sterilizations;
Step 3: step 2 gained is mixed in slurry importing calcium chloride solution and is shaped, and the concentration of described calcium chloride solution is 4 ~ 7 g/L, standing 5 ~ 12 hours, obtains solid;
Step 4: step 3 gained solid is pulled out to be placed in aqua sterilisa and soak 1 ~ 8 hour;
Step 5: after above-mentioned solid is pulled out, pack in the tank body of having sterilized, filling 5 ‰ salt solution, vacuumizes rear sealing, after 100 ~ 125 ℃ of high-temperature sterilizations and get final product.
4. the preparation method of a kind of high-protein nutrient intestines according to claim 3, the concentration that it is characterized in that calcium chloride solution described in step 3 is 5 ~ 6 g/L.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410226871.5A CN104026225A (en) | 2014-05-27 | 2014-05-27 | High-protein nutritious sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410226871.5A CN104026225A (en) | 2014-05-27 | 2014-05-27 | High-protein nutritious sausage and preparation method thereof |
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| CN104026225A true CN104026225A (en) | 2014-09-10 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183921A (en) * | 1996-11-28 | 1998-06-10 | 张扬 | New beancurd producing technology by using soya bean with added milk |
| CN101467637A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Fruit sausage and method for producing the same |
| CN101467702A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted ham sausage and production method |
| CN101496566A (en) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN102919380A (en) * | 2012-11-09 | 2013-02-13 | 杜紫慧 | Peanut curd |
-
2014
- 2014-05-27 CN CN201410226871.5A patent/CN104026225A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183921A (en) * | 1996-11-28 | 1998-06-10 | 张扬 | New beancurd producing technology by using soya bean with added milk |
| CN101467702A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted ham sausage and production method |
| CN101467637A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Fruit sausage and method for producing the same |
| CN101496566A (en) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN102919380A (en) * | 2012-11-09 | 2013-02-13 | 杜紫慧 | Peanut curd |
Non-Patent Citations (1)
| Title |
|---|
| 王开美: "即食素肉肠加工工艺研究", 《肉类工业》 * |
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Application publication date: 20140910 |
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