CN104905299B - A kind of flavor duck meat sausage and preparation method thereof containing cocoa power - Google Patents
A kind of flavor duck meat sausage and preparation method thereof containing cocoa power Download PDFInfo
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- CN104905299B CN104905299B CN201510251858.XA CN201510251858A CN104905299B CN 104905299 B CN104905299 B CN 104905299B CN 201510251858 A CN201510251858 A CN 201510251858A CN 104905299 B CN104905299 B CN 104905299B
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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 one kind containing cocoa power, low fat, fermentation, flavor duck meat sausage and preparation method thereof, is made of the raw material of following parts by weight：60 80 parts of fresh duck, 24 parts of cocoa power, 36 parts of inulin, 0.05 0.2 parts of compound protease, 35 parts of brewer's yeast, 35 parts of salt, 14 parts of sodium citrate, 46 parts of sucrose, 0.5 1 parts of composite phosphate, 0.5 0.8 parts of Chinese herbal medicine extract dry powder；The compound protease is by papain, bromelain and flavor protease according to 1:2:2 weight ratio mixes；The Chinese herbal medicine extract dry powder is made of 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of Herba Cistanches, 1 part of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry by weight.Its formula is easy, scientific and reasonable, and raw material health is harmless, simple for process, stable quality, is very suitable for industrialized production, and product can export the overseas countries such as Japan and Korea S and America and Europe.
Description
Technical field
The present invention relates to a kind of health care duck sausages of characteristic flavor on basis, belong to food processing and two big technology of health care of food neck
Domain, it is especially a kind of to contain cocoa power, low fat, fermentation, flavor duck meat sausage and preparation method thereof.
Background technology
Duck has many advantages, such as low fat, low cholesterol, high protein, very popular in many places.Chinese medicine is recognized
Hidden for, duck sweet, cold, enter 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, cough-relieving
The effects that phlegm.《Compendium of Materia Medica》It records：Duck " main big qi-restoratives labor, most disinfection heat, diuresis remove oedema, and dissipate-swelling is full, sharp internal organs,
Sore swells are moved back, epilepsy of calming the frightened.”
The nutritive value of duck is very high, the protein content in edible part duck about 16% ~ 25%, higher than poultry meat content
It is more.Duck protein is mainly myosinogen and myosin.Another part is proteose, wherein containing the collagen for being dissolved in water
Albumen and elastin laminin, in addition there are a small amount of gelatin, remaining is nonprotein nitrogen.Carnivorous nitrogenous extract is more, and taste is fresher
It is beautiful.Nitrogenous extract is more than poultry meat in duck, so duck is delicious.Moderate fat content in duck, about 7.5% compare chicken
Height, it is lower than pork, and be relatively evenly distributed in body tissue.Aliphatic acid is mainly unsaturated fatty acid and low-carbon saturated fat
Acid, therefore, fusing point are low, about 35 DEG C, are easy to digest.Duck is more containing B family vitamin and vitamin E.
Contain about 10 milligrams of B races water soluble vitamin in 100 grams of edible ducks, wherein 6-8 milligrams is niacin, followed by
Riboflavin and thiamine；The micrograms of 90-400 containing vitamin E.Ingredient of the niacin as two kinds of important coenzyme in human body, in cell
It works in breathing.They are related with the release of carbohydrate, fat and protein energy, also participate in aliphatic acid, protein
With the synthesis of DNA.There is protective effect to heart patients such as myocardial infarctions.From riboflavin is during cellular oxidation
Important function.Thiamine is the vitamin of anti-athlete's foot, anti-neuritis and anti-inflammation, in growth period, the gestational period and the food in one's mouth
The people of newborn phase is than common people's requirement bigger.Vitamin E is a kind of liposoluble vitamin, because of its important anti-oxidation function, is
The scavenger of the extra free radical of human body, plays an important role during anti-aging.
Only drawback is that not only fishy smell is heavier for meat duck, but also its meat fiber is coarse, and mouthfeel is stiff, is not so good as when eating
Pork, chicken and mutton etc. are tasty and refreshing, this limits the exploitation of duck product to a certain extent, existing duck product by joyous
It is also universal relatively low to meet degree.In daily life in addition to the product of roast duck, pressed salted duck etc, majority is still cooked with family manufacture or restaurant
Based on the duck soup prepared food, i.e., improved by way of stewing duck fiber rough zone come poor taste the problem of.There is also one at present
A bit using duck as ferment sausage made of raw material, but its generally existing fat content is high, food additives type is more, flavor taste
Difference, the defects of health-care effect is limited and fermenting microbe is complicated, zymotechnique is difficult to control.
It has been recorded in patent document 201210496540.4 and has prepared duck meat sausage by raw material of duck, flowed with duck, lycopodium calvatum
Extract dry powder, sugar, starch, converted starch, soybean protein isolate, water, color protection element, protein adhesive, essence, increases the raw materials such as crisp dose at salt
It is made, duck is first put into meat grinder rubs and mix thoroughly at meat stuffing, then other dispensings and water, pour into grab in meat stuffing and mix paste,
It is 2-4 hours marinated, into sausage filler, sausage filler is inserted in casing one end and is recorded, records and wants full, per 20cm mono-, button is beaten at both ends,
Cold water is cooked, after boiling small fire cook 20 minutes it is i.e. ripe, take out air-dry.It is former that this duck meat sausage contains excessive starchiness
Material, adds excessive additive, does not meet health idea of the modern to duck sausage product, needless to say export the west such as America and Europe
Fang Guojia, and cooking processing further makes the mouthfeel of duck meat sausage harder, the acquisition of flavor also relies primarily on the addition of the food such as essence
Agent.
Chinese chestnut duck meat sausage has been recorded in patent document 201310678247.4, will salt down duck fourth, fresh duck, peeling it is fresh
Chinese chestnut, potato starch, fat pork, ginger powder, cooking wine, salt, sugar, glucose, monosodium glutamate, white pepper powder, after the mixing of other spices
Bowel lavage, by the sausage filled be put into 90 DEG C of steam box or more steam be cooled to room temperature within 15~20 minutes, it is quick-frozen after carry out packed products.This
Kind of duck meat sausage equally contains excessive starchy material, also largely adds high-fat fat pork, adjust flavor mainly by ginger powder,
The additives such as monosodium glutamate, white pepper powder steam technique and the coarse of mouthfeel have also been further aggravated.
Shen Luofu by 4 groups of experiment contrasts, is producing duck in " fishy smell elimination process of the beta-cyclodextrin in duck banger "
The beta-cyclodextrin of different content is added when sausage, it is believed that when its additive amount is duck mass fraction 0.1%, can effectively remove duck
The intrinsic fishy smell of meat does not influence the quality of sausage again simultaneously；Beta-cyclodextrin too high levels sausage degradation, and content is too low then
The fishy smell of duck in sausage cannot effectively be removed.A large amount of fat pork is wherein equally added, and adds seasoning to adjust
The flavor of sausage and make up influence of the beta-cyclodextrin to flavor, it is seen that it does not find the method for removal fishy smell well yet.
Yang Yue in the development of duck banger " fermentation " using duck and pig back fat as raw material, using lactobacillus plantarum and pentose
Piece coccus is leavening, the auxiliary materials such as addition sodium isoascorbate, nitrite, wine, sugar, salt, monosodium glutamate, potpourri, according to original
The finishing of material meat, cooling are freezed, cut and mix or stir（Auxiliary material and leavening is added）, it is filling, ferment, smoke, drying and ripening, inspection
It tests, pack.This duck banger equally adds high-fat fat pork, and it is mixed to use lactobacillus plantarum and Pediococcus pentosaceus
Conjunction leavening ferments after filling, and there is also uncontrollable the problem of causing product quality to differ of fermenting, and it is big to go back additive amount
The food additives of amount, seasoning are also and the natural flavor bacterium containing higher amount by the auxiliary materials such as monosodium glutamate, potpourri, easily
Pollution intestines filling simultaneously can inhibit probiotic zymogenic growth, must be handled through de- bacterium when being used for ferment sausage, lead to production technology
It is cumbersome.
Invention content
The technical problem to be solved by the present invention is in view of the above-mentioned problems, providing a kind of with cocoa flavor and Chinese herbal medicine guarantor
Strong effect, low fat fermentation duck meat sausage of no any bitter taste and preparation method thereof.
For foregoing invention purpose, the present invention provides following technical scheme：
On the one hand, the present invention provides a kind of low fat fermentation duck meat sausage containing cocoa power, by the raw material system of following parts by weight
At：Fresh duck 60-80 parts, 2-4 parts of cocoa power, 3-6 parts of inulin, 0.05-0.2 parts of compound protease, 3-5 parts of brewer's yeast, food
3-5 parts of salt, 1-4 parts of sodium citrate, 4-6 parts of sucrose, 0.5-1 parts of composite phosphate, 0.5-0.8 parts of Chinese herbal medicine extract dry powder；
The compound protease is by papain, bromelain and flavor protease according to 1:2:2 weight ratio mixing and
At；The Chinese herbal medicine extract dry powder is by weight by 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of Herba Cistanches, 1 part of Radix Astragali, 2
Part Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry are made.
It is further preferred that being made of the raw material of following parts by weight：80 parts of fresh duck, 4 parts of cocoa power, 5 parts of inulin are compound
.1 parts of proteinase-10,4 parts of brewer's yeast, 5 parts of salt, 3 parts of sodium citrate, 5 parts of sucrose, 0.8 part of composite phosphate, Chinese herbal medicine carries
Take 0.8 part of object dry powder；The compound protease is by papain, bromelain and flavor protease according to 1:2:2
Weight ratio mixes；The Chinese herbal medicine extract dry powder is by weight by 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of meat
Desert cistanche, 1 part of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry are made.
It is further preferred that being made of the raw material of following parts by weight：60 parts of fresh duck, 3 parts of cocoa power, 3 parts of inulin are compound
.08 parts of proteinase-10,3 parts of brewer's yeast, 3 parts of salt, 2 parts of sodium citrate, 4 parts of sucrose, 0.5 part of composite phosphate, Chinese herbal medicine carries
Take 0.5 part of object dry powder；The compound protease is by papain, bromelain and flavor protease according to 1:2:2
Weight ratio mixes；The Chinese herbal medicine extract dry powder is by weight by 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of meat
Desert cistanche, 1 part of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry are made.
It is further preferred that being made of the raw material of following parts by weight：70 parts of fresh duck, 2 parts of cocoa power, 6 parts of inulin are compound
.2 parts of proteinase-10,5 parts of brewer's yeast, 4 parts of salt, 4 parts of sodium citrate, 6 parts of sucrose, 1 part of composite phosphate, Chinese herbal medicine extraction
0.7 part of object dry powder；The compound protease is by papain, bromelain and flavor protease according to 1:2:2 weight
Amount ratio mixes；The Chinese herbal medicine extract dry powder is by weight by 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 parts of meat deserts
Rong, 1 part of Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry are made.
On the other hand, the present invention provides a kind of preparation method of the low fat fermentation duck meat sausage containing cocoa power, including following
Processing step：
（1）Raw meat is modified：It rinses well, drains away the water after the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed,
It is for use after being rubbed with meat grinder；
（2）The preparation of Chinese herbal medicine extract dry powder：3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 parts of Herba Cistanches, 1 are taken by weight
Part Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry are uniformly mixed after crushing respectively, and the water that 6-8 times of weight is added decocts 1-2h, filters to take
Supernatant, filter residue add the water of 6-8 times of weight to decoct 1-2h, filter to take supernatant, merge supernatant twice and are condensed into clear cream, subtract
Press dry it is dry after be ground into fine powder to obtain the final product；
（3）Proteases for decomposing：Take 60-80 parts rub after duck be placed in cut and mix in pot, be added 0.05-0.2 parts by pawpaw
Protease, bromelain and flavor protease are according to 1:2:The compound protease that 2 weight ratio mixes, chopping and mixing
1-2min makes compound protease be uniformly mixed with duck, stands 15-20min at room temperature and is digested；
（4）The mixing of raw material：First 3-5 portions of salt and 1-4 parts of sodium citrates are added in the duck after enzymolysis, mixing is equal
It is even, it stands and keeps 5min or so, duck is gently squeezed with hand makes it lose portion of water, then by 2-4 parts of cocoa power and medium-height grass
0.5-0.8 parts of medicament extract dry powder after mixing, with 3-6 parts of inulin, 3-5 parts of brewer's yeast, 4-6 parts of sucrose and compound phosphoric acid
0.5-1 parts of salt is added in duck together, is sufficiently mixed uniformly that fillings is made is spare；
（5）Bowel lavage：It will clean up and the chitterlings clothing of maceration drain away the water, filled above-mentioned fillings using automatic enemator
Enter in chitterlings clothing, is a section every 15-18cm, is tied with cord and pierce exhaust with needle；
（6）Rinsing：The greasy extraction raffinate in sausage surface is cleaned with warm water, intestines body is made to keep cleaning；
（7）Fermentation, ripe and drying：Sausage is sent between sealed fermenting and is fermented, the temperature for controlling sweathouse is 7-
10 DEG C, initial humidity 70-75%, fermentation time 45-60 days, during fermentation, the suitable air velocity of holding is so that meat in sweathouse
Perienteric epidemic disaster keeps uniform, and reduces 5-8% every the moist gradient of 10 angel's sweathouses, until being stably maintained at
50% or so；
（8）Packaging：By sausage from sweathouse take out after being vacuum-packed, sterilizing to get.
The effect of various Chinese herbal medicines, selects as follows：
American Ginseng：Sweet, slight bitter, it is cool.The thoughts of returning home, lung, kidney channel.Major function：Boosting qi and nourishing yin, clearing heat and promoting fluid.For deficiency of vital energy the moon
Thanks to, interior heat, cough and asthma phlegm blood, abnormal heat are tired of tired, are quenched one's thirst, dryness of the mouth and throat.To hypertension, myocardial nutrition is bad, coronary heart diseases and angina pectoris
Etc. heart diseases tool have a better effect.
Herba Cistanches：It is sweet, salty, temperature.Return kidney, large intestine channel.Major function：Kidney-replenishing, benefiting essence-blood relax bowel.For impotence,
Infertile, soreness and weakness of waist and knees, muscles and bones is powerless, dry constipation of intestines.
Radix Angelicae Sinensis：It is warm-natured, it is sweet in flavor.Effect：Invigorating the blood, pain in low back and legs, stomach and intestine void are cold.
The fruit of Chinese wolfberry：Cold nature, it is taste, sweet.Effect：Tonifying kidney and benefiting sperm, macrobiosis anti-aging, dispelling wind evil, relieving fatigue.
Radix Astragali：Sweet Wen Chunyang mends empty insufficient, the beneficial vigour of Chu, strong taste, promoting blood circulation green blood.Radix Astragali can increase mouse monokaryon and gulp down
The phagocytic function of macrophage system significantly improves the phagocytic activity of peritoneal macrophage；Promote lymph node B cells Proliferation, Differentiation and
Thick liquid cell antibody synthesizes；Effect is obviously promoted to the antibody tormation function of normal body, the antigen knot of immune rear early stage can be made
It is significantly raised to close cell.
Ginkgo leaf：Rich in ginkgo flavonoid glycoside and terpene, there is pharmacological activity effect below：One is terpene, that is, Ginkgo biloba terpenes
Lactone optionally resists platelet activating factor, and platelet activating factor is that a kind of in human body very strong to cause blood small
Plate assembles and thrombosed endogenous active substance, is to induce cardiovascular and cerebrovascular disease, especially causes apoplexy, scheming infarct
Stealthy killer is dangerous very high；The second is ginkgo flavonoid glycoside can be effective against and eliminate free radical, and play anti-aging
Effect, restoring and improve memory to help has apparent effect；The third is ginkgoterpene lactone and ginkgo flavonoid glycoside have collaboration
Effect can increase blood flow, improve the cycle of cardiovascular and cerebrovascular blood, and brain and cardiac muscle cell's product tool are protected in the case of anoxic
Have supplement vigour, antifatigue, enhancing muscle power, improve sex dysfunction, improve life quality and other effects.
Compared with the prior art, the advantages of the present invention are as follows：
1. in existing fermentation sausage, Dabaryomyes is generally believedhansenii、Candida famataIt is common
Fermenting yeast bacterium.It initiates to use in the present invention and ferment using only brewer's yeast, and no longer add other any micro- lifes
Object does not use lactic acid bacteria, mould and saccharomycete to carry out mixed fermentation, on the one hand, brewer's yeast is most common ferment on the market
Female bacterium derives from a wealth of sources, is at low cost, and ferment after can generate light wine flavour, and significantly improve duck meat sausage flavor and
Color, while certain inhibiting effect can be generated to the growth of staphylococcus aureus；On the other hand, it is used in traditional zymotic
Lactic acid bacteria, mould mix with saccharomycete is carried out at the same time fermentation, but lactic acid bacteria, saccharomycete and mould belong to bacterium, fungi and mould
Bacterium, the growth and breeding of microorganism, the environment of metabolism are different.As fermented product, the kind of microorganism used by fermenting
Class and its growth and breeding, metabolism situation conclusive great influence played to the quality of product, and by bacterium, fungi and mould
It is carried out at the same time the stability that mixed fermentation has control cost height and product not easy to control（Including flavor, mouthfeel, texture etc.）
Insufficient defect.
2. the present invention is initiated uses compound protease enzymolysis process in duck meat sausage of fermenting, in view of the nutrition and health care of duck
Effect and the dual character that duck fishy smell is heavy, meat fiber is coarse, inventor creatively are used for protease to digest duck muscle,
And through repeated tests and improvement, papain, bromelain and flavor albumen are filtered out from multiple protein enzyme
Enzyme, and adjustment is optimized to its ratio, it is determined as according to 1:2:2 weight ratio mixing, papain and spinach therein
Trailing plants protease is hydrolysising protease, and main purpose is to make the generation appropriateness degradation of duck meat fiber, while going back with generation one
The substances such as the smaller polypeptide of moieties amount and amino acid, not only improve the mouthfeel of duck fiber, also enhance its health care effect
Fruit；Flavor protease is more to assign duck more rich natural flavour mountaineous by enzymolysis other than being decomposed to duck.Value
It obtains one and is mentioned that, by the enzymolysis of above-mentioned compound protease, the original fishy smell of duck has obtained significantly improving, can
Enough received by population, without passing through the embedding mediums such as addition beta-cyclodextrin to cover its fishy smell, in fact, as embedding
Agent, the mechanism covered is beta-cyclodextrin circular hollow structure, thus it not only masks the fishy smell of duck, also so that duck
The flavor of sausage product entirety is had a greatly reduced quality, thus ensures the flavor of duck meat sausage, mesh again in order to cover the fishy smell of duck meat sausage
Preceding way is typically to add a large amount of monosodium glutamate, essence etc. while adding the embedding mediums such as beta-cyclodextrin.
3. not only raw material is simple for the duck meat sausage of the present invention, the non-nutritive food additives such as monosodium glutamate, essence need not be added,
Meanwhile without additional addition fat pork, the pure duck flavor of duck meat sausage is maintained, and fat pork long-term consumption is to people
Body health is totally unfavorable, and high fat content but also duck meat sausage shelf-life significantly reduce, be also easy to produce oily clam taste.The present inventor
Then by adding inulin alternative fats, inulin after removing isolating protein and minerals, is done through spraying using cichory root as raw material
Dry and etc. acquisition, is the new resource food raw material for going through edible, the addition of inulin also provides relatively soft matter for duck meat sausage
Ground makes it have good chewiness, elasticity, cohesion and adhesion.
4. the present invention has also been especially added with temperature compensation, health-care Chinese herbal medicinal extraction that is antifatigue and improving immunity
Object carries out complementary so that it is suitble to nourishing for different constitution crowds, to hypertension, cardiovascular and cerebrovascular disease with duck feature cold in nature
Disease and memory loss etc. have certain prevention and adjuvant treatment effect.In order to improve the mouthfeel that addition Chinese herbal medicine extract is brought
Uncomfortable problem（Chinese herbal medicine extract has certain bitter taste, such as flavanol glycosides and terpene, American ginseng saponin）, and
The bad mouthfeel that the small peptide and brewer's yeast itself that duck enzymolysis generates are brought（Small peptide and brewer's yeast itself all have certain
Bitter taste）, the present invention has been especially added with cocoa power, not only assigns the novel cocoa flavor of meat duck intestines, meets young crowd, hobby
The crowd of cocoa flavor or external consumer demand, more important is rich in benzene second such as caffeic acid and ferulic acids in cocoa power
Gadoleic acid derivative has been shown to be combined with bitter principle so that bitter substance is eliminated, have well specially to bitter substance
One property, it is thus possible to effectively eliminate bitter taste while other flavours in not influencing food, this is also the embedding mediums such as beta-cyclodextrin
It is incomparable.
5. inventive formulation is easy, scientific and reasonable, raw material health is harmless, simple for process, and stable quality is very suitable for work
Industry metaplasia is produced, and product can export the overseas countries such as Japan and Korea S and America and Europe.
Specific implementation mode
Below in conjunction with specific embodiment, invention is further described in detail：
Embodiment 1
A kind of preparation method of the low fat fermentation duck meat sausage containing cocoa power, comprises the following steps that：
（1）Raw meat is modified：It rinses well, drains away the water after the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed,
It is for use after being rubbed with meat grinder；
（2）The preparation of Chinese herbal medicine extract dry powder：3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 parts of Herba Cistanches, 1 are taken by weight
Part Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry are uniformly mixed after crushing respectively, and the water that 6-8 times of weight is added decocts 1-2h, filters to take
Supernatant, filter residue add the water of 6-8 times of weight to decoct 1-2h, filter to take supernatant, merge supernatant twice and are condensed into clear cream, subtract
Press dry it is dry after be ground into fine powder to obtain the final product；
（3）Proteases for decomposing：Take 80 parts rub after duck be placed in cut and mix in pot, be added 0.1 part by papain, spinach
Trailing plants protease and flavor protease are according to 1:2:The compound protease that 2 weight ratio mixes, chopping and mixing 2min make multiple
Hop protein enzyme is uniformly mixed with duck, is stood 20min at room temperature and is digested；
（4）The mixing of raw material：First 5 portions of salt and 3 parts of sodium citrates are added to by weight in the duck after enzymolysis,
Be uniformly mixed, stand and keep 5min or so, duck is gently squeezed with hand makes it lose portion of water, then by 4 parts of cocoa power with
0.8 part of Chinese herbal medicine extract dry powder after mixing, with 5 parts of inulin, 4 parts of brewer's yeast, 5 parts of sucrose and composite phosphate 0.8
It part is added in duck together, is sufficiently mixed that fillings uniformly is made is spare；
（5）Bowel lavage：It will clean up and the chitterlings clothing of maceration drain away the water, filled above-mentioned fillings using automatic enemator
Enter in chitterlings clothing, is a section every 18cm, is tied with cord and pierce exhaust with needle；
（6）Rinsing：The greasy extraction raffinate in sausage surface is cleaned with warm water, intestines body is made to keep cleaning；
（7）Fermentation, ripe and drying：Sausage is sent between sealed fermenting and is fermented, the temperature for controlling sweathouse is 7-
10 DEG C, initial humidity 70-75%, fermentation time 50 days, during fermentation, the suitable air velocity of holding is so that sausage in sweathouse
The epidemic disaster of surrounding keeps uniform, and reduces by 5% every the moist gradient of 10 angel's sweathouses, until it is left to be stably maintained at 50%
It is right；
（8）Packaging：By sausage from sweathouse take out after being vacuum-packed, sterilizing to get.
Embodiment 2
A kind of preparation method of the low fat fermentation duck meat sausage containing cocoa power, comprises the following steps that：
（1）Raw meat is modified：It rinses well, drains away the water after the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed,
It is for use after being rubbed with meat grinder；
（2）The preparation of Chinese herbal medicine extract dry powder：3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 parts of Herba Cistanches, 1 are taken by weight
Part Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry are uniformly mixed after crushing respectively, and the water that 6-8 times of weight is added decocts 1-2h, filters to take
Supernatant, filter residue add the water of 6-8 times of weight to decoct 1-2h, filter to take supernatant, merge supernatant twice and are condensed into clear cream, subtract
Press dry it is dry after be ground into fine powder to obtain the final product；
（3）Proteases for decomposing：Take 60 parts rub after duck be placed in cut and mix in pot, be added 0.08 part by papain,
Bromelain and flavor protease are according to 1:2:The compound protease that 2 weight ratio mixes, chopping and mixing 1min make
Compound protease is uniformly mixed with duck, is stood 15min at room temperature and is digested；
（4）The mixing of raw material：By weight, 3 portions of salt and 2 parts of sodium citrates are first added to the duck after enzymolysis
In, it is uniformly mixed, stands and keep 5min or so, duck is gently squeezed with hand makes it lose portion of water, then by 3 parts of cocoa power
After mixing with 0.5 part of Chinese herbal medicine extract dry powder, with 3 parts of inulin, 3 parts of brewer's yeast, 4 parts of sucrose and composite phosphate
0.5 part is added in duck together, is sufficiently mixed uniformly that fillings is made is spare；
（5）Bowel lavage：It will clean up and the chitterlings clothing of maceration drain away the water, filled above-mentioned fillings using automatic enemator
Enter in chitterlings clothing, is a section every 15cm, is tied with cord and pierce exhaust with needle；
（6）Rinsing：The greasy extraction raffinate in sausage surface is cleaned with warm water, intestines body is made to keep cleaning；
（7）Fermentation, ripe and drying：Sausage is sent between sealed fermenting and is fermented, the temperature for controlling sweathouse is 7-
10 DEG C, initial humidity 70-75%, fermentation time 60 days, during fermentation, the suitable air velocity of holding is so that sausage in sweathouse
The epidemic disaster of surrounding keeps uniform, and reduces by 7% every the moist gradient of 10 angel's sweathouses, until it is left to be stably maintained at 50%
It is right；
（8）Packaging：By sausage from sweathouse take out after being vacuum-packed, sterilizing to get.
Embodiment 3
A kind of preparation method of the low fat fermentation duck meat sausage containing cocoa power, comprises the following steps that：
（1）Raw meat is modified：It rinses well, drains away the water after the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed,
It is for use after being rubbed with meat grinder；
（2）The preparation of Chinese herbal medicine extract dry powder：3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 parts of Herba Cistanches, 1 are taken by weight
Part Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry are uniformly mixed after crushing respectively, and the water that 6-8 times of weight is added decocts 1-2h, filters to take
Supernatant, filter residue add the water of 6-8 times of weight to decoct 1-2h, filter to take supernatant, merge supernatant twice and are condensed into clear cream, subtract
Press dry it is dry after be ground into fine powder to obtain the final product；
（3）Proteases for decomposing：Take 70 parts rub after duck be placed in cut and mix in pot, be added 0.2 part by papain, spinach
Trailing plants protease and flavor protease are according to 1:2:The compound protease that 2 weight ratio mixes, chopping and mixing 1min make multiple
Hop protein enzyme is uniformly mixed with duck, is stood 18min at room temperature and is digested；
（4）The mixing of raw material：First 4 portions of salt and 4 parts of sodium citrates are added to by weight in the duck after enzymolysis,
Be uniformly mixed, stand and keep 5min or so, duck is gently squeezed with hand makes it lose portion of water, then by 2 parts of cocoa power with
0.7 part of Chinese herbal medicine extract dry powder after mixing, with 1 part of 6 parts of inulin, 5 parts of brewer's yeast, 6 parts of sucrose and composite phosphate
It is added in duck together, is sufficiently mixed uniformly that fillings is made is spare；
（5）Bowel lavage：It will clean up and the chitterlings clothing of maceration drain away the water, filled above-mentioned fillings using automatic enemator
Enter in chitterlings clothing, is a section every 16cm, is tied with cord and pierce exhaust with needle；
（6）Rinsing：The greasy extraction raffinate in sausage surface is cleaned with warm water, intestines body is made to keep cleaning；
（7）Fermentation, ripe and drying：Sausage is sent between sealed fermenting and is fermented, the temperature for controlling sweathouse is 7-
10 DEG C, initial humidity 70-75%, fermentation time 45 days, during fermentation, the suitable air velocity of holding is so that sausage in sweathouse
The epidemic disaster of surrounding keeps uniform, and reduces by 8% every the moist gradient of 10 angel's sweathouses, until it is left to be stably maintained at 50%
It is right；
（8）Packaging：By sausage from sweathouse take out after being vacuum-packed, sterilizing to get.
The above is only a preferred embodiment of the present invention, it is noted that for the common skill of the art
For art personnel, without departing from the principle of the present invention, several improvement can also be made, these improvement also should be regarded as this hair
Bright protection domain.
Claims (5)
1. a kind of preparation method of the low fat fermentation duck meat sausage with cocoa flavor, which is characterized in that the duck meat sausage is by following
The raw material of parts by weight is made：Fresh duck 60-80 parts, 2-4 parts of cocoa power, 3-6 parts of inulin, 0.05-0.2 parts of compound protease, hair
3-5 parts of ferment microorganism, 3-5 parts of salt, 1-4 parts of sodium citrate, 4-6 parts of sucrose, 0.5-1 parts of composite phosphate, Chinese herbal medicine extraction
0.5-0.8 parts of object dry powder；
Wherein, the fermentative microorganism is that saccharomycete specifically ferments using only brewer's yeast as saccharomycete, without
Other any microorganisms are added again；
The preparation method specifically includes following processing step：
（1）Raw meat is modified：It rinses well, drains away the water, with strand after the muscle of fresh duck, tendon, skin, cartilage and watery blood are removed
Meat machine is for use after rubbing；
（2）The preparation of Chinese herbal medicine extract dry powder：By weight, take 3 portions of American Ginsengs, 2 parts of ginkgo leaves, 4 portions of Herba Cistanches, 1 part
Radix Astragali, 2 parts of Radix Angelicae Sinensis and 1 portion of fruit of Chinese wolfberry are uniformly mixed after crushing respectively, and the water that 6-8 times of weight is added decocts 1-2h, filters to take
Clear liquid, filter residue add the water of 6-8 times of weight to decoct 1-2h, filter to take supernatant, merge supernatant twice and are condensed into clear cream, depressurize
Crushed after being dried at fine powder to obtain the final product；
（3）Proteases for decomposing：Take 60-80 parts rub after duck be placed in cut and mix in pot, be added 0.05-0.2 parts by Papain
Enzyme, bromelain and flavor protease are according to 1:2:The compound protease that 2 weight ratio mixes, chopping and mixing 1-
2min makes compound protease be uniformly mixed with duck, stands 15-20min at room temperature and is digested；
（4）The mixing of raw material：First 3-5 portions of salt and 1-4 parts of sodium citrates are added in the duck after enzymolysis, are uniformly mixed,
Stand and keep 5min or so, duck is gently squeezed with hand makes it lose portion of water, then by cocoa power 2-4 parts carried with Chinese herbal medicine
0.5-0.8 parts of object dry powder is taken after mixing, with 3-6 parts of inulin, 3-5 parts of fermentative microorganism, 4-6 parts of sucrose and composite phosphate
0.5-1 parts are added in duck together, are sufficiently mixed uniformly that fillings is made is spare；
（5）Bowel lavage：It will clean up and the chitterlings clothing of maceration drain away the water, above-mentioned fillings is poured by pig using automatic enemator
In small casing, it is a section every 15-18cm, is tied with cord and pierce exhaust with needle；
（6）Rinsing：The greasy extraction raffinate in sausage surface is cleaned with warm water, intestines body is made to keep cleaning；
（7）Fermentation, ripe and drying：Sausage to be sent between sealed fermenting and is fermented, the temperature for controlling sweathouse is 7-10 DEG C,
Initial humidity 70-75%, fermentation time 45-60 days, during fermentation, the suitable air velocity of holding is so that sausage is all in sweathouse
The epidemic disaster enclosed keeps uniform, and reduces 5-8% every the moist gradient of 10 angel's sweathouses, until being stably maintained at 50% left side
It is right；
（8）Packaging：By sausage from sweathouse take out after being vacuum-packed, sterilizing to get.
2. the preparation method of the low fat fermentation duck meat sausage described in claim 1 with cocoa flavor, which is characterized in that by following
The raw material of parts by weight is made：80 parts of fresh duck, 4 parts of cocoa power, 5 parts of inulin, 0.1 part of compound protease, 4 parts of fermentative microorganism,
5 parts of salt, 3 parts of sodium citrate, 5 parts of sucrose, 0.8 part of composite phosphate, 0.8 part of Chinese herbal medicine extract dry powder.
3. the preparation method of the low fat fermentation duck meat sausage described in claim 1 with cocoa flavor, which is characterized in that by following
The raw material of parts by weight is made：60 parts of fresh duck, 3 parts of cocoa power, 3 parts of inulin, 0.08 part of compound protease, 3 parts of fermentative microorganism,
3 parts of salt, 2 parts of sodium citrate, 4 parts of sucrose, 0.5 part of composite phosphate, 0.5 part of Chinese herbal medicine extract dry powder.
4. the preparation method of the low fat fermentation duck meat sausage described in claim 1 with cocoa flavor, which is characterized in that by following
The raw material of parts by weight is made：70 parts of fresh duck, 2 parts of cocoa power, 6 parts of inulin, 0.2 part of compound protease, 5 parts of fermentative microorganism,
4 parts of salt, 4 parts of sodium citrate, 6 parts of sucrose, 1 part of composite phosphate, 0.7 part of Chinese herbal medicine extract dry powder.
5. according to claim 1-4 any one of them there is the low fat of cocoa flavor to ferment made from the preparation method of duck meat sausage
Low fat fermentation duck meat sausage.
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| CN105231184A (en) * | 2015-09-30 | 2016-01-13 | 河南科技大学 | Chrysanthemum powder, Chinese yam, and almond sausage and preparation method |
| CN105725094A (en) * | 2016-02-05 | 2016-07-06 | 镇雄滇龙生态科技有限公司 | Instant Chinese chestnut chicken and processing method thereof |
| CN105725150A (en) * | 2016-02-05 | 2016-07-06 | 镇雄滇龙生态科技有限公司 | Method for processing instant Chinese chestnut chicken |
| CN106261964B (en) * | 2016-08-16 | 2020-12-22 | 武汉市农业科学院 | Production method of Hubei flavor fermented mandarin fish |
| CN107455685A (en) * | 2017-08-14 | 2017-12-12 | 南通玉兔集团有限公司 | A kind of sausage records technique |
| CN112450387B (en) * | 2020-10-30 | 2023-09-26 | 浙江波拉波拉食品股份有限公司 | Method for processing meat products by high temperature fermentation technology |
| CN112674317A (en) * | 2020-12-23 | 2021-04-20 | 唐浩 | Papain-type seasoning for pickling duck intestines and preparation method thereof |
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| CN102669711A (en) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | Fermented sausage of dietary fiber and goose |
| CN102934807A (en) * | 2012-11-29 | 2013-02-20 | 陈花娇 | Duck sausage |
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| CN103859444A (en) * | 2014-03-20 | 2014-06-18 | 安徽科技学院 | Waxy corn chicken fermented sausage |
| CN104041837A (en) * | 2014-06-20 | 2014-09-17 | 南京海鲸食品厂 | Duck sausage and preparation method thereof |
| CN104323305A (en) * | 2014-07-09 | 2015-02-04 | 河南科技大学 | Low-fat chicken fermented sausage and preparation method thereof |
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| CN102669711A (en) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | Fermented sausage of dietary fiber and goose |
| CN102934807A (en) * | 2012-11-29 | 2013-02-20 | 陈花娇 | Duck sausage |
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