CN104939122A - Fermented sausage and production method for fermented sausage - Google Patents
Fermented sausage and production method for fermented sausage Download PDFInfo
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- CN104939122A CN104939122A CN201410119637.2A CN201410119637A CN104939122A CN 104939122 A CN104939122 A CN 104939122A CN 201410119637 A CN201410119637 A CN 201410119637A CN 104939122 A CN104939122 A CN 104939122A
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Abstract
The invention provides a fermented sausage and a production method for the fermented sausage. The fermented sausage is prepared from the following raw materials: pig lean meat, chicken breast meat, chicken skin, soy protein, starch, pig fat, a pig fat substitute, salt, sugar, sodium nitrite, sodium isoascorbate, spices and a strain, wherein the pig fat substitute is prepared from the following raw materials: konjac glucomannan, sodium alginate, calcium hydroxide and water. Through the production method provided by the invention, the use amount of the pig fat in the fermented sausage can be remarkably reduced, thus reducing the contents of saturated fatty acids and cholesterols in the fermented sausage; a positive effect acts on prevention for cardiovascular diseases.
Description
Technical field
The present invention relates generally to field of food, in particular to a kind of ferment sausage and ferment sausage preparation method.
Background technology
Ferment sausage, after meat, animal tallow being rubbed, pours into casing, undergo microbial fermentation and the class sausage with peculiar flavour made with flavoring, leavening etc. after mixing.
In ferment sausage defect, its animal tallow content is up to 40% ~ 50%, be generally and at room temperature present solid-state pig show condition, it is the important source material of the ferment sausage of sausage, but its saturated fatty acid and cholesterol level are very high, a large amount of saturated fatty acid and cholesterol digest and assimilate cardiovascular disease.According to " Chinese cardiovascular disease report 2012 " display, if do not contained, by 2025, China's cardiovascular number of patients of being grown up will reach 300,000,000.2010-2030, the growth trend of angiocardiopathy, cholesterol will cause China to have 2,130 ten thousand cardiovascular patients and 7,700,000 cardiovascular deaths.
So, from nutrition and healthy angle, be necessary and significantly reduce the animal tallow content in ferment sausage.
Summary of the invention
Main purpose of the present invention, is to provide a kind of ferment sausage and ferment sausage preparation method, makes to have the animal tallow content intestines lower relative to existing sausage in ferment sausage.
The object of the invention to solve the technical problems realizes by the following technical solutions.According to a kind of ferment sausage that the present invention proposes, described ferment sausage is made up of following raw material: lean pork, chicken breast meat, cock skin, soybean protein, starch, pig show condition, pig show condition substitute, salt, sugar, natrium nitrosum, sodium isoascorbate, spice, bacterial classification, wherein, described pig show condition substitute is made up of following raw material: konjac glucomannan, sodium alginate, calcium hydroxide, water.
Preferably, aforesaid ferment sausage, in described ferment sausage, the ratio of weight and number of each raw material used is: described lean pork 2000 to 3000 parts, described chicken breast meat 400 to 600 parts, described cock skin 200 to 300 parts, described soybean protein 120 to 180 parts, described starch 80 to 120 parts, described pig show condition 360 to 1800 parts, described pig show condition substitute 360 to 1320 parts, described salt 120 to 180 parts, described sugared 40 to 60 parts, described natrium nitrosum 0.44 to 0.66 part, described sodium isoascorbate 2.8 to 4.2 parts, described spice 28 to 42 parts, described bacterial classification 400 to 600 parts.
Preferably, aforesaid ferment sausage, in described ferment sausage, the ratio of weight and number of each raw material used is: described lean pork 2500 parts, described chicken breast meat 500 parts, described cock skin 250 parts, described soybean protein 150 parts, described starch 100 parts, described pig show condition 450 to 1500 parts, described pig show condition substitute 450 to 1100 parts, described salt 150 parts, described sugared 50 parts, described natrium nitrosum 0.55 part, described sodium isoascorbate 3.5 parts, described spice 35 parts, described bacterial classification 500 parts.
Preferably, aforesaid ferment sausage, in described pig show condition substitute, the ratio of weight and number of each raw material used is: konjac glucomannan 120 to 180 parts, sodium alginate 24 to 36 parts, 5.6 to 8.4 parts, calcium hydroxide, 2600 to 3600 parts, water.
Preferably, aforesaid ferment sausage, in described pig show condition substitute, the ratio of weight and number of each raw material used is: described pig show condition substitute comprises: described konjac glucomannan 150 parts, described sodium alginate 30 parts, 7 parts, described calcium hydroxide, 3100 parts, described water.
Preferably, aforesaid ferment sausage, described water is purified water.
The object of the invention to solve the technical problems still realizes by the following technical solutions.According to a kind of ferment sausage preparation method that the present invention proposes, for making ferment sausage as the aforementioned, comprising: measure konjac glucomannan, sodium alginate, calcium hydroxide, and be mixed to get composite powder; Measure water, and described composite powder is dissolved in described water, be stirred in described water after forming lotion, make described lotion static expanded; Described lotion is steamed for namely gel forming obtains pig show condition substitute; Described pig show condition substitute is made ferment sausage together with lean pork, chicken breast meat, cock skin, soybean protein, starch, pig show condition, salt, sugar, natrium nitrosum, sodium isoascorbate, spice, bacterial classification.
Preferably, described by described pig show condition substitute together with lean pork, chicken breast meat, cock skin, soybean protein, starch, pig show condition, salt, sugar, natrium nitrosum, sodium isoascorbate, spice, the step that bacterial classification makes ferment sausage together comprises: cut in advance after being thawed by freezing described lean pork, again by described lean pork and described pig show condition substitute, described chicken breast meat, described cock skin, described soybean protein, described starch, described pig show condition, described salt, described sugar, described natrium nitrosum, described sodium isoascorbate, described spice, described bacterial classification rubs together, stir, filling fermentation, slaking is to obtain described ferment sausage.
Preferably, the described lotion static expanded time is 1.5 to 2.5 hours.
Ferment sausage of the present invention and ferment sausage preparation method at least have the following advantages:
In ferment sausage raw material in the present invention except comprising pig show condition, also containing the pig show condition substitute being main making with konjac glucomannan, the features such as this pig show condition substitute mouthfeel and pig show condition similar, but there is no animal tallow because konjac glucomannan etc. makes in the raw material of pig show condition substitute, so by technical scheme of the present invention, significantly can reduce the use amount of pig show condition in ferment sausage, thus lower animal fat content falls, namely reduce the content of saturated fatty acid and cholesterol in ferment sausage, angiocardiopathy prevention is played a positive role.
Above-mentioned explanation is only the general introduction of technical solution of the present invention, in order to better understand technological means of the present invention, and can be implemented according to the content of description, coordinates accompanying drawing to be described in detail as follows below with preferred embodiment of the present invention.
Accompanying drawing explanation
Fig. 1 is the flow chart of ferment sausage preparation method according to an embodiment of the invention.
Detailed description of the invention
For further setting forth the present invention for the technological means reaching predetermined goal of the invention and take and effect, below in conjunction with accompanying drawing and preferred embodiment, to the ferment sausage proposed according to the present invention and its detailed description of the invention of ferment sausage preparation method, structure, feature and effect thereof, be described in detail as follows.In the following description, the not necessarily same embodiment that different " embodiment " or " embodiment " refers to.In addition, special characteristic, structure or feature in one or more embodiment can be combined by any suitable form.
One embodiment of the present of invention propose a kind of ferment sausage, ferment sausage is made up of following raw material: lean pork, chicken breast meat, cock skin, soybean protein, starch, pig show condition, pig show condition substitute, salt, sugar, natrium nitrosum, sodium isoascorbate (different Vc-Na), spice, bacterial classification, wherein, pig show condition substitute is made up of following raw material: konjac glucomannan, sodium alginate, calcium hydroxide, water, in the present embodiment, konjac glucomannan etc. make in the material of pig show condition substitute not containing animal tallow, in ferment sausage, then use pig show condition substitute to replace part pig show condition, the animal tallow in ferment sausage can be reduced, also the content of saturated fatty acid and cholesterol can namely be reduced, angiocardiopathy prevention is played a positive role.
In another embodiment of the present invention, in ferment sausage, the ratio of weight and number of each raw material used is: lean pork 2000 to 3000 parts, chicken breast meat 400 to 600 parts, cock skin 200 to 300 parts, soybean protein 120 to 180 parts, starch 80 to 120 parts, pig show condition 360 to 1800 parts, pig show condition substitute 360 to 1320 parts, salt 120 to 180 parts, sugar 40 to 60 parts, natrium nitrosum 0.44 to 0.66 part, sodium isoascorbate 2.8 to 4.2 parts, spice 28 to 42 parts, bacterial classification 400 to 600 parts, by the raw material in the present embodiment, then ferment sausage not only animal tallow content reduction, mouthfeel is also similar to the ferment sausage of prior art.
In another embodiment of the present invention, in ferment sausage, the ratio of weight and number of each raw material used is: lean pork 2500 parts, chicken breast meat 500 parts, cock skin 250 parts, soybean protein 150 parts, starch 100 parts, pig show condition 450 to 1500 parts, pig show condition substitute 450 to 1100 parts, salt 150 parts, sugar 50 parts, natrium nitrosum 0.55 part, sodium isoascorbate 3.5 parts, spice 35 parts, bacterial classification 500 parts, compare previous embodiment, by the raw material in the present embodiment, then ferment sausage not only animal tallow content reduction, mouthfeel is also more similar to the ferment sausage of prior art.
In another embodiment of the present invention, in pig show condition substitute, the ratio of weight and number of each raw material used is: konjac glucomannan 120 to 180 parts, sodium alginate 24 to 36 parts, 5.6 to 8.4 parts, calcium hydroxide, 2600 to 3600 parts, water, and every " part " can be 10 grams, by the raw material in the present embodiment, pig show condition substitute is similar to the impact of pig show condition on sausage mouthfeel, should be noted, the standard of each raw material weight number of pig show condition substitute in the present embodiment, can be different from the standard of each raw material weight of ferment sausage in previous embodiment number, such as, in the present embodiment, every part can be 1 gram, and in previous embodiment every part can be 10 grams.
In another embodiment of the present invention, in pig show condition substitute, the ratio of weight and number of each raw material used is: pig show condition substitute comprises: konjac glucomannan 150 parts, sodium alginate 30 parts, 7 parts, calcium hydroxide, 3100 parts, water, compare previous embodiment, by the raw material in the present embodiment, pig show condition substitute is more similar on the impact of sausage mouthfeel to pig show condition.
In another embodiment of the present invention, water is purified water, is beneficial to the quality improving ferment sausage.
As shown in Figure 1, in one embodiment of the present of invention, proposing a kind of ferment sausage preparation method, for making ferment sausage as the aforementioned, comprising:
Step 1, measure konjac glucomannan, sodium alginate, calcium hydroxide, and be mixed to get composite powder;
Step 2, measure water, and composite powder is dissolved in water, be stirred in water after forming lotion, make lotion static expanded;
Step 3, lotion is steamed as namely gel forming obtains pig show condition substitute;
Step 4, pig show condition substitute is made ferment sausage together with lean pork, chicken breast meat, cock skin, soybean protein, starch, pig show condition, salt, sugar, natrium nitrosum, sodium isoascorbate, spice, bacterial classification, then by the technical scheme of the present embodiment, the making of pig show condition substitute can be realized, and then realize the making processing of ferment sausage.
In another embodiment of the present invention, step 4 comprises: cut in advance after being thawed by freezing lean pork, again lean pork carried out together with pig show condition substitute, chicken breast meat, cock skin, soybean protein, starch, pig show condition, salt, sugar, natrium nitrosum, sodium isoascorbate, spice, bacterial classification rubbing, stir, filling fermentation, slaking to be to obtain ferment sausage, by the technical scheme of the present embodiment, the making of ferment sausage can be completed.
In another embodiment of the present invention, the lotion static expanded time is 1.5 to 2.5 hours, this period static expanded, is conducive to obtaining the plump and sturdy pork substitute close with pig show condition.
Propose a kind of ferment sausage preparation method in an alternative embodiment of the invention, step is as follows:
Step 2.1, accurately measure konjac glucomannan 150 grams, sodium alginate 30 grams, 7 grams, calcium hydroxide, mixes, and obtains composite powder;
Step 2.2, accurately measure purified water 4.5 kilograms, the composite powder of step 2.1 is incorporated completely, after rapid stirring to the lotion forming even thickness static expanded 2 hours;
Step 2.3, by the lotion of step 2.2 gained inject mould, put into steamer steam gel forming namely obtain pig show condition substitute (purified water a part evaporation, about 3.1 kg of water formed lotions);
Step 2.4, lean pork 2.5 kilograms, chicken breast meat 0.5 kilogram, cock skin 0.25 kilogram, soybean protein 0.15 kilogram, starch 0.1 kilogram, pig show condition 0.45 kilogram, pig show condition substitute 1.05 kilograms, salt 0.15 kilogram, sugar 0.05 kilogram, natrium nitrosum 0.55 gram, different Vc-Na3.5 gram, spice 35 grams, bacterial classification 500 grams to be operated according to following manufacture craft:
Freezing lean pork is thawed and cuts in advance (this process temperature 3 DEG C ~-5 DEG C), add pig show condition substitute, chicken breast meat, cock skin, soybean protein, starch, salt, sugar, natrium nitrosum, different Vc-Na, spice, bacterial classification afterwards, carry out Minced Steak together, break up (stirring), then leavening is added and filling fermentation, slaking obtains the ham that ferments again, and carries out packing and finished product storage (storing temperature 4 DEG C).
Propose a kind of ferment sausage preparation method in an alternative embodiment of the invention, step is as follows:
Step 3.1, accurately measure konjac glucomannan 150 grams, sodium alginate 30 grams, 7 grams, calcium hydroxide, mixes, and obtains composite powder;
Step 3.2, accurately measure purified water 4.5 kilograms, the composite powder of step 3.1 is incorporated completely, after rapid stirring to the lotion forming even thickness static expanded 2 hours;
Step 3.3, by the lotion of step 3.2 gained inject mould, put into steamer steam gel forming namely obtain pig show condition substitute (purified water a part evaporation, about 3.1 kg of water formed lotions);
Step 3.4, lean pork 2.5 kilograms, chicken breast meat 0.5 kilogram, cock skin 0.25 kilogram, soybean protein 0.15 kilogram, starch 0.1 kilogram, pig show condition 0.75 kilogram, pig show condition substitute 0.75 kilogram, salt 0.15 kilogram, sugar 0.05 kilogram, natrium nitrosum 0.55 gram, different Vc-Na3.5 gram, spice 35 grams, bacterial classification 500 grams to be operated according to following manufacture craft:
Freezing lean pork is thawed and cuts in advance (this process temperature 3 DEG C ~-5 DEG C), add pig show condition substitute, chicken breast meat, cock skin, soybean protein, starch, salt, sugar, natrium nitrosum, different Vc-Na, spice, bacterial classification afterwards, carry out Minced Steak together, break up (stirring), then leavening is added and filling fermentation, slaking obtains the ham that ferments again, and carries out packing and finished product storage (storing temperature 4 DEG C).
Propose a kind of ferment sausage preparation method in an alternative embodiment of the invention, step is as follows:
Step 4.1, accurately measure konjac glucomannan 150 grams, sodium alginate 30 grams, 7 grams, calcium hydroxide, mixes, and obtains composite powder;
Step 4.2, accurately measure purified water 4.5 kilograms, the composite powder of step 4.1 is incorporated completely, after rapid stirring to the lotion forming even thickness static expanded 2 hours;
Step 4.3, by the lotion of step 4.2 gained inject mould, put into steamer steam gel forming namely obtain pig show condition substitute (purified water a part evaporation, about 3.1 kg of water formed lotions);
Step 4.4, lean pork 2.5 kilograms, chicken breast meat 0.5 kilogram, cock skin 0.25 kilogram, soybean protein 0.15 kilogram, starch 0.1 kilogram, pig show condition 1.05 kilograms, pig show condition substitute 0.45 kilogram, salt 0.15 kilogram, sugar 0.05 kilogram, natrium nitrosum 0.55 gram, different Vc-Na3.5 gram, spice 35 grams, bacterial classification 500 grams to be operated according to following manufacture craft:
Freezing lean pork is thawed and cuts in advance (this process temperature 3 DEG C ~-5 DEG C), add pig show condition substitute, chicken breast meat, cock skin, soybean protein, starch, salt, sugar, natrium nitrosum, different Vc-Na, spice, bacterial classification afterwards, carry out Minced Steak together, break up (stirring), then leavening is added and filling fermentation, slaking obtains the ham that ferments again, and carries out packing and finished product storage (storing temperature 4 DEG C).
Propose a kind of ferment sausage preparation method in an alternative embodiment of the invention, step is as follows:
Step 5.1, accurately measure konjac glucomannan 120 grams, sodium alginate grams 36,5.6 grams, calcium hydroxide, mixes, and obtains composite powder;
Step 5.2, accurately measure purified water 5.4 kilograms, the composite powder of step 5.1 is incorporated completely, after rapid stirring to the lotion forming even thickness static expanded 1.5 hours;
Step 5.3, by the lotion of step 5.2 gained inject mould, put into steamer steam gel forming namely obtain pig show condition substitute (purified water a part evaporation, about 3.6 kg of water formed lotions);
Step 5.4, lean pork 3 kilograms, chicken breast meat 0.4 kilogram, cock skin 0.3 kilogram, soybean protein 0.12 kilogram, starch 0.12 kilogram, pig show condition 0.36 kilogram, pig show condition substitute 1.8 kilograms, salt 0.12 kilogram, sugar 0.06 kilogram, natrium nitrosum 0.44 gram, different Vc-Na4.2 gram, spice 28 grams, bacterial classification 600 grams to be operated according to following manufacture craft:
Freezing lean pork is thawed and cuts in advance (this process temperature 3 DEG C ~-5 DEG C), add pig show condition substitute, chicken breast meat, cock skin, soybean protein, starch, salt, sugar, natrium nitrosum, different Vc-Na, spice, bacterial classification afterwards, carry out Minced Steak together, break up (stirring), then leavening is added and filling fermentation, slaking obtains the ham that ferments again, and carries out packing and finished product storage (storing temperature 4 DEG C).
Propose a kind of ferment sausage preparation method in an alternative embodiment of the invention, step is as follows:
Step 6.1, accurately measure konjac glucomannan 180 grams, sodium alginate 24 grams, 8.4 grams, calcium hydroxide, mixes, and obtains composite powder;
Step 6.2, accurately measure purified water 3.6 kilograms, the composite powder of step 6.1 is incorporated completely, after rapid stirring to the lotion forming even thickness static expanded 2.5 hours;
Step 6.3, by the lotion of step 6.2 gained inject mould, put into steamer steam gel forming namely obtain pig show condition substitute (purified water a part evaporation, about 2.6 kg of water formed lotions);
Step 6.4, lean pork 2 kilograms, chicken breast meat 0.6 kilogram, cock skin 0.2 kilogram, soybean protein 0.18 kilogram, starch 0.8 kilogram, pig show condition 1.05 kilograms, pig show condition substitute 0.45 kilogram, salt 0.18 kilogram, sugar 0.04 kilogram, natrium nitrosum 0.66 gram, different Vc-Na2.8 gram, spice 42 grams, bacterial classification 400 grams to be operated according to following manufacture craft:
Freezing lean pork is thawed and cuts in advance (this process temperature 3 DEG C ~-5 DEG C), add pig show condition substitute, chicken breast meat, cock skin, soybean protein, starch, salt, sugar, natrium nitrosum, different Vc-Na, spice, bacterial classification afterwards, carry out Minced Steak together, break up (stirring), then leavening is added and filling fermentation, slaking obtains the ham that ferments again, and carries out packing and finished product storage (storing temperature 4 DEG C).
According to above embodiment, of the present inventionly provide a kind of ferment sausage and ferment sausage preparation method, made ferment sausage has characteristic easy to digest, nutritious, to be easy to storage, instant, the highlyest can reduce 70% of pig show condition use amount in ferment sausage, angiocardiopathy prevention is played a positive role.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, although the present invention discloses as above with preferred embodiment, but and be not used to limit the present invention, any those skilled in the art, do not departing within the scope of technical solution of the present invention, make a little change when the technology contents of above-mentioned announcement can be utilized or be modified to the Equivalent embodiments of equivalent variations, in every case be the content not departing from technical solution of the present invention, according to any simple modification that technical spirit of the present invention is done above embodiment, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (9)
1. a ferment sausage, it is characterized in that, described ferment sausage is made up of following raw material: lean pork, chicken breast meat, cock skin, soybean protein, starch, pig show condition, pig show condition substitute, salt, sugar, natrium nitrosum, sodium isoascorbate, spice, bacterial classification, wherein, described pig show condition substitute is made up of following raw material: konjac glucomannan, sodium alginate, calcium hydroxide, water.
2. ferment sausage according to claim 1, it is characterized in that, in described ferment sausage, the ratio of weight and number of each raw material used is: described lean pork 2000 to 3000 parts, described chicken breast meat 400 to 600 parts, described cock skin 200 to 300 parts, described soybean protein 120 to 180 parts, described starch 80 to 120 parts, described pig show condition 360 to 1800 parts, described pig show condition substitute 360 to 1320 parts, described salt 120 to 180 parts, described sugared 40 to 60 parts, described natrium nitrosum 0.44 to 0.66 part, described sodium isoascorbate 2.8 to 4.2 parts, described spice 28 to 42 parts, described bacterial classification 400 to 600 parts.
3. ferment sausage according to claim 2, it is characterized in that, in described ferment sausage, the ratio of weight and number of each raw material used is: described lean pork 2500 parts, described chicken breast meat 500 parts, described cock skin 250 parts, described soybean protein 150 parts, described starch 100 parts, described pig show condition 450 to 1500 parts, described pig show condition substitute 450 to 1100 parts, described salt 150 parts, described sugared 50 parts, described natrium nitrosum 0.55 part, described sodium isoascorbate 3.5 parts, described spice 35 parts, described bacterial classification 500 parts.
4. ferment sausage according to claim 1, is characterized in that, in described pig show condition substitute, the ratio of weight and number of each raw material used is: konjac glucomannan 120 to 180 parts, sodium alginate 24 to 36 parts, 5.6 to 8.4 parts, calcium hydroxide, 2600 to 3600 parts, water.
5. ferment sausage according to claim 4, is characterized in that, in described pig show condition substitute, the ratio of weight and number of each raw material used is: described konjac glucomannan 150 parts, described sodium alginate 30 parts, 7 parts, described calcium hydroxide, 3100 parts, described water.
6. ferment sausage according to any one of claim 1 to 5, is characterized in that,
Described water is purified water.
7. a ferment sausage preparation method, for making the ferment sausage according to any one of claim 1 to 6, is characterized in that, comprising:
Measure konjac glucomannan, sodium alginate, calcium hydroxide, and be mixed to get composite powder;
Measure water, and described composite powder is dissolved in described water, be stirred in described water after forming lotion, make described lotion static expanded;
Described lotion is steamed for namely gel forming obtains pig show condition substitute;
Described pig show condition substitute is made ferment sausage together with lean pork, chicken breast meat, cock skin, soybean protein, starch, pig show condition, salt, sugar, natrium nitrosum, sodium isoascorbate, spice, bacterial classification.
8. ferment sausage preparation method according to claim 7, it is characterized in that, described the step that described pig show condition substitute makes ferment sausage together with lean pork, chicken breast meat, cock skin, soybean protein, starch, pig show condition, salt, sugar, natrium nitrosum, sodium isoascorbate, spice, bacterial classification to be comprised:
Cut in advance after freezing described lean pork is thawed, more described lean pork carried out together with described pig show condition substitute, described chicken breast meat, described cock skin, described soybean protein, described starch, described pig show condition, described salt, described sugar, described natrium nitrosum, described sodium isoascorbate, described spice, described bacterial classification rub, stir, filling fermentation, slaking to be to obtain described ferment sausage.
9. ferment sausage preparation method according to claim 8, is characterized in that,
The described lotion static expanded time is 1.5 to 2.5 hours.
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| CN105661355A (en) * | 2016-01-18 | 2016-06-15 | 合肥学院 | Method for producing sausage with salted eggs |
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Effective date of registration: 20171101 Address after: 4, No. 621051, Jinqiao Ginza, 40 middle Garden Road, Fucheng District, Sichuan, Mianyang Applicant after: Sichuan Orient Magic Biotechnology Co., Ltd. Address before: 622650 Mianyang City, Sichuan Province County Industrial Park (Hua Gai Zhen) Applicant before: Sichuan Moli Technology Co., Ltd. |
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