CN104905299A - A cocoa powder containing flavoured duck meat sausage and a preparation method thereof - Google Patents
A cocoa powder containing flavoured duck meat sausage and a preparation method thereof Download PDFInfo
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- CN104905299A CN104905299A CN201510251858.XA CN201510251858A CN104905299A CN 104905299 A CN104905299 A CN 104905299A CN 201510251858 A CN201510251858 A CN 201510251858A CN 104905299 A CN104905299 A CN 104905299A
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- 229930182470 glycoside Natural products 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
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- 201000001881 impotence Diseases 0.000 description 1
- 208000021267 infertility disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 210000003024 peritoneal macrophage Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
Abstract
The present invention relates to a cocoa powder containing, low-fat, fermented, and flavoured duck meat sausage and a preparation method thereof. The duck meat sausages are prepared by the following raw materials in parts by weight: 60-80 parts of fresh duck meat, 2-4 parts of cocoa powder, 3-6 parts of inulin, 0.05-0.2 part of compound proteinase, 3-5 parts of beer yeast, 3-5 parts of edible salt, 1-4 parts of sodium citrate, 4-6 parts of sucrose, 0.5-1 part of composite phosphate and 0.5-0.8 part of dried Chinese herb extract powder. The compound proteinase is a mixture of papain, bromelain and flavoured proteinase at a weight ratio of 1:2:2; the dried Chinese herb extract powder is prepared by the following raw materials in parts by weight: 3 parts of panax quiquefolium, 2 parts of ginkgo biloba leaves, 4 parts of cistanche deserticola, 1 part of astragalus membranaceus, 2 parts of angelica sinensis and 1 part of Chinese wolfberry fruits. The formula is simple and convenient, scientific and reasonable, the raw materials are harmless to health, the processing technology is simple and the products have stable quality, are very suitable for industrialized production, and can be exported to Japan, South Korea, Europe, America and other overseas countries.
Description
Technical field
The present invention relates to a kind of Health-protection duck intestines of characteristic flavor on basis, belong to food processing and the large technical field of health care of food two, especially a kind of containing cocoa power, low fat, fermentation, local flavor duck meat sausage and preparation method thereof.
Background technology
Duck has the advantages such as low fat, low cholesterol, high protein, very popular in many places.The traditional Chinese medical science is thought, duck is hidden sweet, cold, enters lung stomach kidney channel, have nourishing, nourishing the stomach, kidney tonifying, except the hot hectic fever due to yin of consumptive disease, consumer edema, only hot dysentery, the effect such as relieving cough and reducing sputum.Compendium of Material Medica is recorded: " diuresis, except oedema, dissipate-swelling is full, sharp internal organs, moves back sore and swells, arresting convulsion epilepsy for main large qi-restoratives labor, heat of sterilizing most for duck.”
The nutritive value of duck is very high, the protein content in edible part duck about 16% ~ 25%, more much higher than poultry meat content.Duck protein is myosinogen and myosin mainly.Another part is proteose, and wherein containing water-soluble collagen and elastin laminin, also have a small amount of gelatin in addition, all the other are nonprotein nitrogen.Carnivorous nitrogenous extract is more, and taste is more delicious.In duck, nitrogenous extract is more than poultry meat, so duck is delicious.Moderate fat content in duck, is about 7.5%, higher than chicken, lower than pork, and is distributed in more equably in body tissue.Aliphatic acid is unrighted acid and low-carbon (LC) saturated fatty acid mainly, and therefore, fusing point is low, is about 35 DEG C, is easy to digestion.Duck containing B family vitamin and vitamin E more.
Containing B race water soluble vitamin about 10 milligrams in 100 grams of edible ducks, wherein 6-8 milligram is niacin, is secondly riboflavin and thiamine; Containing vitamin E 90-400 microgram.Niacin, as the composition of two kinds of important coenzyme in human body, works in cellular respiration.They are relevant with the release of carbohydrate, fat and protein energy, also participate in the synthesis of aliphatic acid, protein and DNA.Protective effect is had to heart patients such as miocardial infarctions.Riboflavin plays an important role in cellular oxidation process.Thiamine is the vitamin of anti-athlete's foot, anti-neuritis and anti-inflammation, larger than common people requirement the people of growth period, the gestational period and lactation.Vitamin E is a kind of liposoluble vitamin, because of the anti-oxidation function that it is important, is the scavenger of the unnecessary free radical of human body, plays an important role in anti-ageing process.
Blemish in an otherwise perfect thing be, meat duck not only fishy smell is heavier, and its meat fiber is coarse, and time edible, mouthfeel is stiff, tasty and refreshing not as pork, chicken and mutton etc., this limits the exploitation of duck product to a certain extent, and the pouplarity of existing duck product is also general lower.In daily life except the product of roast duck, pressed salted duck and so on, duck soup that is most or that cook based on family manufacture or restaurant, namely improves the problem of the coarse mouthfeel difference brought of duck fiber by stewing the mode of boiling.Also there are some at present take duck as the ferment sausage that raw material is made, but the defects such as its ubiquity fat content is high, food additives kind is many, flavor taste is poor, health-care effect is limited and fermented bacterium is complicated, the difficult control of zymotechnique.
Describe in patent document 201210496540.4 with duck is that duck meat sausage prepared by raw material, with duck, lycopodium calvatum liquid extract dry powder, salt, sugar, starch, converted starch, soybean protein isolate, water, protect pigment, protein adhesive, essence, increasing crisp dose waits raw material to make, first duck is put into meat grinder rubs into meat stuffing, again other batching and water are mixed thoroughly, pour in meat stuffing to grab and mix pasty state, pickle 2-4 hour, enter sausage filler, sausage filler is inserted in casing one end record, record full, every 20cm mono-, button is beaten at two, cold water is cooked, after boiling, little fiery boiling 20 minutes is namely ripe, take out air-dry.This duck meat sausage contains too much starchy material, add too much additive, do not meet the health idea of modern to duck meat sausage goods, say nothing of the western countries such as outlet America and Europe, and boiling processing makes the mouthfeel of duck meat sausage harder further, the acquisition of local flavor also mainly relies on the food additives such as essence.
Describe Chinese chestnut duck meat sausage in patent document 201310678247.4, will salt down duck fourth, fresh duck, the fresh Chinese chestnut of peeling, farina, pig show condition, Jiang Fen, cooking wine, salt, sugar, glucose, monosodium glutamate, white pepper powder, the roasting intestines of having filled with are put into after steam box more than 90 DEG C steaming is cooled to room temperature, quick-frozen for 15 ~ 20 minutes and are carried out packed products by bowel lavage after the mixing of other spices.This duck meat sausage is equally containing too much starchy material, and the also high-fat pig show condition of a large amount of interpolation, regulate local flavor mainly by additives such as ginger powder, monosodium glutamate, white pepper powders, it steams technique and has also increased the weight of the coarse of mouthfeel further.
Shen Luofu passes through 4 groups of experiment contrasts in " fishy smell elimination process of beta-schardinger dextrin-in duck banger ", the beta-schardinger dextrin-of different content is added when producing duck banger, think when its addition is duck mass fraction 0.1%, effectively can remove the quality that the intrinsic fishy smell of duck does not affect again sausage simultaneously; Beta-schardinger dextrin-too high levels sausage degradation, content is too low, effectively can not remove the fishy smell of duck in sausage.The pig show condition that wherein same interpolation is a large amount of, and add flavoring to regulate the local flavor of meat intestines and to make up the impact of beta-schardinger dextrin-on local flavor, it does not find the method well removing fishy smell yet as seen.
Yang Yue in the development of duck banger " fermentation " with duck and pig back fat for raw material, Lactobacillus plantarum and Pediococcus pentosaceus is adopted to be leavening, add the auxiliary material such as sodium isoascorbate, nitrite, wine, sugar, salt, monosodium glutamate, potpourri, according to raw meat finishing, cool or freeze, cut mix or stir (adding auxiliary material and leavening), filling, ferment, smoke, drying and ripening, inspection, packaging form.This duck banger adds high-fat pig show condition equally, Lactobacillus plantarum and Pediococcus pentosaceus is adopted to be that mixed culture fermentation agent carries out after filling fermenting and also there is the problem that fermentation is difficult to control to cause product quality to differ, and go back a large amount of food additives of addition, its seasoning is also by the auxiliary material such as monosodium glutamate, potpourri, and natural flavor is containing higher amount bacterium, easy pollution intestines filling also can suppress probiotic zymogenic growth, for through de-bacterium process, the loaded down with trivial details of production technology must be caused during ferment sausage.
Summary of the invention
Technical problem to be solved by this invention is for the problems referred to above, provides one to have cocoa flavor and herbal health care effect, without low fat fermentation duck meat sausage and preparation method thereof of any bitter taste.
For foregoing invention object, the invention provides following technical scheme:
On the one hand, the invention provides a kind of low fat fermentation duck meat sausage containing cocoa power, be made up of the raw material of following weight portion: fresh duck 60-80 part, cocoa power 2-4 part, inulin 3-6 part, compound protease 0.05-0.2 part, brewer's yeast 3-5 part, salt 3-5 part, natrium citricum 1-4 part, sucrose 4-6 part, composite phosphate 0.5-1 part, Chinese herbal medicine extract dry powder 0.5-0.8 part; Described compound protease is mixed by papain, bromelain and the flavor protease part by weight according to 1:2:2; Described Chinese herbal medicine extract dry powder is made up of 3 portions of American Ginsengs, 2 portions of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight.
Further preferably, be made up of the raw material of following weight portion: fresh duck 80 parts, cocoa power 4 parts, inulin 5 parts, compound protease 0.1 part, brewer's yeast 4 parts, salt 5 parts, natrium citricum 3 parts, sucrose 5 parts, composite phosphate 0.8 part, 0.8 part, Chinese herbal medicine extract dry powder; Described compound protease is mixed by papain, bromelain and the flavor protease part by weight according to 1:2:2; Described Chinese herbal medicine extract dry powder is made up of 3 portions of American Ginsengs, 2 portions of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight.
Further preferably, be made up of the raw material of following weight portion: fresh duck 60 parts, cocoa power 3 parts, inulin 3 parts, compound protease 0.08 part, brewer's yeast 3 parts, salt 3 parts, natrium citricum 2 parts, sucrose 4 parts, composite phosphate 0.5 part, 0.5 part, Chinese herbal medicine extract dry powder; Described compound protease is mixed by papain, bromelain and the flavor protease part by weight according to 1:2:2; Described Chinese herbal medicine extract dry powder is made up of 3 portions of American Ginsengs, 2 portions of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight.
Further preferably, be made up of the raw material of following weight portion: fresh duck 70 parts, cocoa power 2 parts, inulin 6 parts, compound protease 0.2 part, brewer's yeast 5 parts, salt 4 parts, natrium citricum 4 parts, sucrose 6 parts, composite phosphate 1 part, 0.7 part, Chinese herbal medicine extract dry powder; Described compound protease is mixed by papain, bromelain and the flavor protease part by weight according to 1:2:2; Described Chinese herbal medicine extract dry powder is made up of 3 portions of American Ginsengs, 2 portions of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight.
On the other hand, the invention provides a kind of preparation method of the low fat fermentation duck meat sausage containing cocoa power, comprise following processing step:
(1) raw meat finishing: the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed afterflush clean, drain away the water, stand-by after rubbing with meat grinder;
(2) preparation of Chinese herbal medicine extract dry powder: get 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight, mix after pulverizing respectively, add the soak by water 1-2h of 6-8 times of weight, cross leaching supernatant, filter residue adds the soak by water 1-2h of 6-8 times of weight, cross leaching supernatant, merge twice supernatant and be condensed into cream clearly, be ground into fine powder after drying under reduced pressure and get final product;
(3) proteases for decomposing: the duck got after the rubbing of 60-80 part is placed in cut mixes pot, add the compound protease that 0.05-0.2 part is mixed according to the part by weight of 1:2:2 by papain, bromelain and flavor protease, cut mix mixing 1-2min compound protease is mixed with duck, left at room temperature 15-20min carries out enzymolysis;
(4) mixing of raw material: first 3-5 part salt and 1-4 part natrium citricum are joined in the duck after enzymolysis, mix, leave standstill and keep about 5min, gently extruding duck with have gentle hands makes it lose portion of water, after again cocoa power 2-4 part being mixed with Chinese herbal medicine extract dry powder 0.5-0.8 part, join in duck with inulin 3-6 part, brewer's yeast 3-5 part, sucrose 4-6 part together with composite phosphate 0.5-1 part, fully mix that to make fillings for subsequent use;
(5) bowel lavage: the chitterlings clothing that will clean up also maceration drains away the water, adopts automatic enemator to pour in chitterlings clothing by above-mentioned fillings, is a joint, ties and be vented with acupuncture with cord every 15-18cm;
(6) rinsing: with the greasy remaining liquid in warm water cleaning meat intestines surface, make intestines body keep clean;
(7) fermentation, ripe and drying: meat intestines are sent between sealed fermenting and ferment, the temperature controlling sweathouse is 7-10 DEG C, initial humidity 70-75%, fermentation time 45-60 days, between yeast phase, keep suitable air velocity to keep evenly to make the perienteric epidemic disaster of meat in sweathouse, and reduce 5-8%, until stable maintenance is about 50% every the moist gradient of 10 angel's sweathouses;
(8) pack: meat intestines are taken out after vacuum packaging, sterilization from sweathouse, to obtain final product.
Effect of described various Chinese herbal medicine is selected as follows:
American Ginseng: sweet, micro-hardship is cool.The thoughts of returning home, lung, kidney channel.Function cures mainly: boosting qi and nourishing yin, clearing heat and promoting fluid.Lose for deficiency of vital energy the moon, interior heat, cough and breathe heavily phlegm blood, abnormal heat is tired of tired, quenches one's thirst, dryness of the mouth and throat.The heart diseases such as, coronary heart diseases and angina pectoris bad to hypertension, myocardial nutrition have good curative effect.
Saline cistanche: sweet, salty, temperature.Return kidney, large intestine channel.Function cures mainly: kidney-replenishing, and benefiting essence-blood relaxes bowel.For impotence, infertile, soreness and weakness of waist and knees, muscles and bones is unable, the dry constipation of intestines.
Radix Angelicae Sinensis: warm in nature, taste is sweet.Effect: blood-enriching qi-invigorating, pain in low back and legs, stomach and intestine void is cold.
The fruit of Chinese wolfberry: cold nature, taste, sweet.Effect: tonifying kidney and benefiting sperm, prolongs life anti-ageing, dispelling wind evil, relieving fatigue.
The Radix Astragali: sweet Wen Chunyang, mends the empty deficiency of Chu, beneficial vigour, strong taste, green blood of invigorating blood circulation.The Radix Astragali can increase the phagocytic function of mouse monokaryon mononuclear phagocyte system, significantly improves the phagocytic activity of peritoneal macrophage; Promote lymph node B cells Proliferation, Differentiation and the synthesis of thick liquid cell antibody; Have obvious facilitation to the antibody tormation function of normal body, after can making immunity, early stage ABC obviously raises.
Ginkgo leaf: be rich in ginkgo flavonoid glycoside and terpene, there is following pharmacologically active effect: first terpene and ginkgoterpene lactone optionally resist platelet activating factor, and platelet activating factor is a kind of very strong caused platelet aggregation and thrombosed endogenous active substance in human body, bring out cardiovascular and cerebrovascular disease, particularly cause the stealthy killer of apoplexy, scheming infarct, danger is very high; It two is that ginkgo flavonoid glycoside can effectively resist and eliminate free radical, and plays the effect delayed senility, and recovers and Improving memory power has obvious effect to help; It three is that ginkgoterpene lactone and ginkgo flavonoid glycoside have synergy; CBF can be increased; improve the circulation of cardiovascular and cerebrovascular blood, protect when anoxic brain and cardiac muscle cell's product to have supplementary vigour, antifatigue, enhancing muscle power, improvement dysfunction, improve the effects such as life quality.
Compared with prior art, the invention has the advantages that:
1., in existing fermented meat intestines, generally believe Dabaryomyes
hansenii, Candida
famatait is conventional fermenting yeast bacterium.In the present invention, pioneering employing only uses brewer's yeast to ferment, and no longer add other any microorganism, namely lactic acid bacteria, mould and saccharomycete is not adopted to carry out mixed culture fermentation, on the one hand, brewer's yeast is modal saccharomycete on the market, and its wide material sources, cost are low, and can produce light wine flavour after fermentation, and significantly improve local flavor and the color of duck meat sausage, certain inhibitory action can be produced to the growth of staphylococcus aureus simultaneously; On the other hand, the lactic acid bacteria adopted in traditional zymotic, mould mix with saccharomycete ferments simultaneously, but lactic acid bacteria, saccharomycete and mould belong to bacterium, fungi and mould, and the environment of the breeding of its microbial growth, metabolism is different.As fermented product, the quality of situation to goods of the kind of microorganism that adopts of fermenting and growth and breeding thereof, metabolism plays conclusive material impact, and bacterium, fungi and mould is carried out mixed culture fermentation simultaneously and there is the not enough defect of wayward, to control cost height and product stability (comprising local flavor, mouthfeel, matter structure etc.).
2. the present invention initiates and use compound protease enzymolysis process in fermentation duck meat sausage, in view of nutrition health-care functions and the duck fishy smell weight of duck, the dual character that meat fiber is coarse, protease is creatively used for enzymolysis duck muscle by inventor, and through repeated tests and improvement, papain has been filtered out from multiple protein enzyme, bromelain and flavor protease, and adjustment is optimized to its ratio, be defined as mixing according to the part by weight of 1:2:2, papain wherein and bromelain are hydrolysising protease, its main purpose makes duck meat fiber that appropriateness degraded occur, simultaneously and the material such as the polypeptide of a part of molecular weight of adjoint generation and amino acid, not only improve the mouthfeel of duck fiber, also enhance its health-care effect, flavor protease, except decomposing duck, is give duck abundanter natural flavour mountaineous by enzymolysis more.It is worth mentioning that, by the enzymolysis of above-mentioned compound protease, the original fishy smell of duck obtains and improves significantly, can be accepted by population, the embedding mediums such as beta-schardinger dextrin-are added to cover its fishy smell without the need to passing through, in fact, as embedding medium, namely its mechanism covered be beta-schardinger dextrin-circular hollow structure, thus it not only masks the fishy smell of duck, the local flavor of duck meat sausage Total Product is also made to have a greatly reduced quality, thus in order to cover the fishy smell of duck meat sausage and ensure the local flavor of duck meat sausage again, current way is normally while the embedding mediums such as interpolation beta-schardinger dextrin-, add a large amount of monosodium glutamates, essence etc.
3. not only raw material is simple for duck meat sausage of the present invention, do not need to add the non-nutritive such as monosodium glutamate, essence food additives, simultaneously, it is also without the need to additionally adding pig show condition, maintain the duck local flavor that duck meat sausage is pure, and pig show condition is edible totally unfavorable to health for a long time, and high fat content also makes the shelf-life of duck meat sausage significantly reduce, easily produce oily clam taste.The present inventor transfers by adding inulin alternative fats, inulin take cichory root as raw material, after removing protein and mineral matter, the step such as spray-dried obtains, it is the new resource food raw material going through to eat, adding also for duck meat sausage provides softer quality of inulin, make it have good chewiness, elasticity, cohesion and adhesion.
4. the present invention also with the addition of the health-care Chinese herbal medicinal extract having temperature compensation, antifatigue and improve immunity especially, the feature cold in nature with duck carries out complementation, make it be applicable to nourishing of different physique crowd, have certain prevention and adjuvant treatment effect to hypertension, cardiovascular and cerebrovascular disease and being losing one's memory etc.In order to improve the problem of adding the mouthfeel discomfort that Chinese herbal medicine extract brings, (Chinese herbal medicine extract has certain bitter taste, as flavanol glycosides and terpene, American ginseng saponin etc.), and the little peptide that produces of duck enzymolysis and the bad mouthfeel (little peptide and brewer's yeast itself all have certain bitter taste) brought of brewer's yeast itself, the present invention with the addition of cocoa power especially, not only give the cocoa flavor of meat duck intestines novelty, meet young crowd, the crowd of hobby cocoa flavor or external consumer demand, more importantly, the styrene such as caffeic acid and forulic acid acid derivative is rich in cocoa power, being proved to be combined with bitter principle makes bitter substance eliminate, to bitter substance, there is good selectivity, thus effectively bitter taste can be eliminated while other flavours not affecting in food, this be also the embedding mediums such as beta-schardinger dextrin-incomparable.
5. the present invention fills a prescription easy, scientific and reasonable, and raw material health is harmless, and technique is simple, steady quality, is very applicable to suitability for industrialized production, and its product can export Japan and Korea S and America and Europe waits overseas countries.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail:
embodiment 1
A preparation method for low fat fermentation duck meat sausage containing cocoa power, comprises following processing step:
(1) raw meat finishing: the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed afterflush clean, drain away the water, stand-by after rubbing with meat grinder;
(2) preparation of Chinese herbal medicine extract dry powder: get 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight, mix after pulverizing respectively, add the soak by water 1-2h of 6-8 times of weight, cross leaching supernatant, filter residue adds the soak by water 1-2h of 6-8 times of weight, cross leaching supernatant, merge twice supernatant and be condensed into cream clearly, be ground into fine powder after drying under reduced pressure and get final product;
(3) proteases for decomposing: the duck got after 80 parts of rubbings is placed in cut mixes pot, add 0.1 part of compound protease mixed according to the part by weight of 1:2:2 by papain, bromelain and flavor protease, cut mix mixing 2min compound protease is mixed with duck, left at room temperature 20min carries out enzymolysis;
(4) mixing of raw material: first 5 portions of salt and 3 parts of natrium citricums are joined in the duck after enzymolysis by weight, mix, leave standstill and keep about 5min, gently extruding duck with have gentle hands makes it lose portion of water, after again 0.8 part, cocoa power 4 parts and Chinese herbal medicine extract dry powder being mixed, join in duck with inulin 5 parts, brewer's yeast 4 parts, sucrose 5 parts together with composite phosphate 0.8 part, fully mix that to make fillings for subsequent use;
(5) bowel lavage: the chitterlings clothing that will clean up also maceration drains away the water, adopts automatic enemator to pour in chitterlings clothing by above-mentioned fillings, is a joint, ties and be vented with acupuncture with cord every 18cm;
(6) rinsing: with the greasy remaining liquid in warm water cleaning meat intestines surface, make intestines body keep clean;
(7) fermentation, ripe and drying: meat intestines are sent between sealed fermenting and ferment, the temperature controlling sweathouse is 7-10 DEG C, initial humidity 70-75%, fermentation time 50 days, between yeast phase, keep suitable air velocity to keep evenly to make the perienteric epidemic disaster of meat in sweathouse, and reduce by 5%, until stable maintenance is about 50% every the moist gradient of 10 angel's sweathouses;
(8) pack: meat intestines are taken out after vacuum packaging, sterilization from sweathouse, to obtain final product.
embodiment 2
A preparation method for low fat fermentation duck meat sausage containing cocoa power, comprises following processing step:
(1) raw meat finishing: the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed afterflush clean, drain away the water, stand-by after rubbing with meat grinder;
(2) preparation of Chinese herbal medicine extract dry powder: get 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight, mix after pulverizing respectively, add the soak by water 1-2h of 6-8 times of weight, cross leaching supernatant, filter residue adds the soak by water 1-2h of 6-8 times of weight, cross leaching supernatant, merge twice supernatant and be condensed into cream clearly, be ground into fine powder after drying under reduced pressure and get final product;
(3) proteases for decomposing: the duck got after 60 parts of rubbings is placed in cut mixes pot, add 0.08 part of compound protease mixed according to the part by weight of 1:2:2 by papain, bromelain and flavor protease, cut mix mixing 1min compound protease is mixed with duck, left at room temperature 15min carries out enzymolysis;
(4) mixing of raw material: by weight, first 3 portions of salt and 2 parts of natrium citricums are joined in the duck after enzymolysis, mix, leave standstill and keep about 5min, gently extruding duck with have gentle hands makes it lose portion of water, after again 0.5 part, cocoa power 3 parts and Chinese herbal medicine extract dry powder being mixed, join in duck with inulin 3 parts, brewer's yeast 3 parts, sucrose 4 parts together with composite phosphate 0.5 part, fully mix that to make fillings for subsequent use;
(5) bowel lavage: the chitterlings clothing that will clean up also maceration drains away the water, adopts automatic enemator to pour in chitterlings clothing by above-mentioned fillings, is a joint, ties and be vented with acupuncture with cord every 15cm;
(6) rinsing: with the greasy remaining liquid in warm water cleaning meat intestines surface, make intestines body keep clean;
(7) fermentation, ripe and drying: meat intestines are sent between sealed fermenting and ferment, the temperature controlling sweathouse is 7-10 DEG C, initial humidity 70-75%, fermentation time 60 days, between yeast phase, keep suitable air velocity to keep evenly to make the perienteric epidemic disaster of meat in sweathouse, and reduce by 7%, until stable maintenance is about 50% every the moist gradient of 10 angel's sweathouses;
(8) pack: meat intestines are taken out after vacuum packaging, sterilization from sweathouse, to obtain final product.
embodiment 3
A preparation method for low fat fermentation duck meat sausage containing cocoa power, comprises following processing step:
(1) raw meat finishing: the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed afterflush clean, drain away the water, stand-by after rubbing with meat grinder;
(2) preparation of Chinese herbal medicine extract dry powder: get 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight, mix after pulverizing respectively, add the soak by water 1-2h of 6-8 times of weight, cross leaching supernatant, filter residue adds the soak by water 1-2h of 6-8 times of weight, cross leaching supernatant, merge twice supernatant and be condensed into cream clearly, be ground into fine powder after drying under reduced pressure and get final product;
(3) proteases for decomposing: the duck got after 70 parts of rubbings is placed in cut mixes pot, add 0.2 part of compound protease mixed according to the part by weight of 1:2:2 by papain, bromelain and flavor protease, cut mix mixing 1min compound protease is mixed with duck, left at room temperature 18min carries out enzymolysis;
(4) mixing of raw material: first 4 portions of salt and 4 parts of natrium citricums are joined in the duck after enzymolysis by weight, mix, leave standstill and keep about 5min, gently extruding duck with have gentle hands makes it lose portion of water, after again 0.7 part, cocoa power 2 parts and Chinese herbal medicine extract dry powder being mixed, join in duck with inulin 6 parts, brewer's yeast 5 parts, sucrose 6 parts together with composite phosphate 1 part, fully mix that to make fillings for subsequent use;
(5) bowel lavage: the chitterlings clothing that will clean up also maceration drains away the water, adopts automatic enemator to pour in chitterlings clothing by above-mentioned fillings, is a joint, ties and be vented with acupuncture with cord every 16cm;
(6) rinsing: with the greasy remaining liquid in warm water cleaning meat intestines surface, make intestines body keep clean;
(7) fermentation, ripe and drying: meat intestines are sent between sealed fermenting and ferment, the temperature controlling sweathouse is 7-10 DEG C, initial humidity 70-75%, fermentation time 45 days, between yeast phase, keep suitable air velocity to keep evenly to make the perienteric epidemic disaster of meat in sweathouse, and reduce by 8%, until stable maintenance is about 50% every the moist gradient of 10 angel's sweathouses;
(8) pack: meat intestines are taken out after vacuum packaging, sterilization from sweathouse, to obtain final product.
The above is only the preferred embodiment of the present invention, it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also make some improvement, and these improvement also should be considered as protection scope of the present invention.
Claims (5)
1. the low fat fermentation duck meat sausage containing cocoa power, it is characterized in that, be made up of the raw material of following weight portion: fresh duck 60-80 part, cocoa power 2-4 part, inulin 3-6 part, compound protease 0.05-0.2 part, brewer's yeast 3-5 part, salt 3-5 part, natrium citricum 1-4 part, sucrose 4-6 part, composite phosphate 0.5-1 part, Chinese herbal medicine extract dry powder 0.5-0.8 part; Described compound protease is mixed by papain, bromelain and the flavor protease part by weight according to 1:2:2; Described Chinese herbal medicine extract dry powder is made up of 3 portions of American Ginsengs, 2 portions of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight.
2. the low fat fermentation duck meat sausage containing cocoa power according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: fresh duck 80 parts, cocoa power 4 parts, inulin 5 parts, compound protease 0.1 part, brewer's yeast 4 parts, salt 5 parts, natrium citricum 3 parts, sucrose 5 parts, composite phosphate 0.8 part, 0.8 part, Chinese herbal medicine extract dry powder; Described compound protease is mixed by papain, bromelain and the flavor protease part by weight according to 1:2:2; Described Chinese herbal medicine extract dry powder is made up of 3 portions of American Ginsengs, 2 portions of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight.
3. the low fat fermentation duck meat sausage containing cocoa power according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: fresh duck 60 parts, cocoa power 3 parts, inulin 3 parts, compound protease 0.08 part, brewer's yeast 3 parts, salt 3 parts, natrium citricum 2 parts, sucrose 4 parts, composite phosphate 0.5 part, 0.5 part, Chinese herbal medicine extract dry powder; Described compound protease is mixed by papain, bromelain and the flavor protease part by weight according to 1:2:2; Described Chinese herbal medicine extract dry powder is made up of 3 portions of American Ginsengs, 2 portions of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight.
4. the low fat fermentation duck meat sausage containing cocoa power according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: fresh duck 70 parts, cocoa power 2 parts, inulin 6 parts, compound protease 0.2 part, brewer's yeast 5 parts, salt 4 parts, natrium citricum 4 parts, sucrose 6 parts, composite phosphate 1 part, 0.7 part, Chinese herbal medicine extract dry powder; Described compound protease is mixed by papain, bromelain and the flavor protease part by weight according to 1:2:2; Described Chinese herbal medicine extract dry powder is made up of 3 portions of American Ginsengs, 2 portions of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight.
5. the preparation method of the fermentation of the low fat containing the cocoa power duck meat sausage described in claim 1-4, is characterized in that, comprise following processing step:
(1) raw meat finishing: the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed afterflush clean, drain away the water, stand-by after rubbing with meat grinder;
(2) preparation of Chinese herbal medicine extract dry powder: by weight, get 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of saline cistanches, 1 portion of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry, mix after pulverizing respectively, add the soak by water 1-2h of 6-8 times of weight, cross leaching supernatant, filter residue adds the soak by water 1-2h of 6-8 times of weight, crosses leaching supernatant, merge twice supernatant and be condensed into cream clearly, be ground into fine powder after drying under reduced pressure and get final product;
(3) proteases for decomposing: the duck got after the rubbing of 60-80 part is placed in cut mixes pot, add the compound protease that 0.05-0.2 part is mixed according to the part by weight of 1:2:2 by papain, bromelain and flavor protease, cut mix mixing 1-2min compound protease is mixed with duck, left at room temperature 15-20min carries out enzymolysis;
(4) mixing of raw material: first 3-5 part salt and 1-4 part natrium citricum are joined in the duck after enzymolysis, mix, leave standstill and keep about 5min, gently extruding duck with have gentle hands makes it lose portion of water, after again cocoa power 2-4 part being mixed with Chinese herbal medicine extract dry powder 0.5-0.8 part, join in duck with inulin 3-6 part, brewer's yeast 3-5 part, sucrose 4-6 part together with composite phosphate 0.5-1 part, fully mix that to make fillings for subsequent use;
(5) bowel lavage: the chitterlings clothing that will clean up also maceration drains away the water, adopts automatic enemator to pour in chitterlings clothing by above-mentioned fillings, is a joint, ties and be vented with acupuncture with cord every 15-18cm;
(6) rinsing: with the greasy remaining liquid in warm water cleaning meat intestines surface, make intestines body keep clean;
(7) fermentation, ripe and drying: meat intestines are sent between sealed fermenting and ferment, the temperature controlling sweathouse is 7-10 DEG C, initial humidity 70-75%, fermentation time 45-60 days, between yeast phase, keep suitable air velocity to keep evenly to make the perienteric epidemic disaster of meat in sweathouse, and reduce 5-8%, until stable maintenance is about 50% every the moist gradient of 10 angel's sweathouses;
(8) pack: meat intestines are taken out after vacuum packaging, sterilization from sweathouse, to obtain final product.
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