CN104939123A - Cantonese low-fat sausage and preparation method thereof - Google Patents
Cantonese low-fat sausage and preparation method thereof Download PDFInfo
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- CN104939123A CN104939123A CN201510314849.0A CN201510314849A CN104939123A CN 104939123 A CN104939123 A CN 104939123A CN 201510314849 A CN201510314849 A CN 201510314849A CN 104939123 A CN104939123 A CN 104939123A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 45
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 235000020997 lean meat Nutrition 0.000 claims abstract description 23
- 239000010178 pectin extract Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 13
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019710 soybean protein Nutrition 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 244000245214 Mentha canadensis Species 0.000 claims description 10
- 235000016278 Mentha canadensis Nutrition 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- 240000001085 Trapa natans Species 0.000 claims description 4
- 235000009165 saligot Nutrition 0.000 claims description 4
- 238000001467 acupuncture Methods 0.000 claims description 3
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 240000000560 Citrus x paradisi Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 244000276331 Citrus maxima Species 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000001759 Citrus maxima Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000019542 Cured Meats Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 241000792859 Enema Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a Cantonese low-fat sausage and a preparation method thereof. The Cantonese low-fat sausage mainly comprises fat meat and lean meat according to the mass ratio of (2-4):10, with the total mass of fat meat and lean meat as a base, 2.0-4.0 percent of shaddock peel pectin extract, 1.5-2.5 percent of table salt, 7.0-9.0 percent of white granulated sugar, 2.0-4.0 percent of maltodextrin, 1.0-3.0 percent of modified starch, 1.0-3.0 percent of soybean isolate protein, 3-5 percent of Kejianiangjiu, 2.0-4.0 percent of sorghum liquor and 16.0-20 percent of water. The prepared Cantonese low-fat sausage is low in fat content and healthy, has a health-maintenance effect, further has a juicy and al dente mouthfeel, relatively conforms to the taste of most people, has the fragrance and mellow flavor of shaddocks since the shaddock peel pectin extract, the Kejianiangjiu, and the sorghum liquor are added, and is unique in flavor.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Cantonese low fat sausage and preparation method thereof.
Background technology
Guangdong style sausage is Traditional Chinese Meat Products, so far T&B, one of Guangdong three great tradition Speciality Foods, have that good looking appearance, delicate flavour are sweet and tasty, bright in colour, the fragrant thick characteristic of sweet-smelling, have passed through development for many years, numerous cured meat and fish kind with Guangzhou local characteristic has converged and has become " Cantonese cured meat and fish ", emerge in large numbers a collection of outstanding modernization processing enterprise, as wineshop, Guangzhou, emperor emperor group, define the industry town such as middle Shan Huangpu, Dongguan Hou Jie, have nearly more than 100 brands in Guangzhou at present.Sausage be generally by the raw meat pickled through stirring, filling, dry in the air system or dry form.Because this type of meat enema generally records processing at the lunar calendar December, December also known as twelfth month, so the bowel lavage at this moment processed is called " sausage ".Although sausage storage endurance and have flavour, containing a large amount of fat in traditional sausage, fat gives the mouthfeel of the good local flavor of meat products and succulence, and excessive fat of ingesting can be causeed fat the generation of disease, hypertension and some cancer.Reducing fat content then can cause the hardness of sausage to improve, and mouthfeel is more dry, bavin, and local flavor declines.These deficiencies existing in prior art bring certain difficulty to market sale, are difficult to popularize in an all-round way to cause this traditional product of China.
Summary of the invention
The object of the present invention is to provide a kind of Cantonese low fat sausage with the mouthfeel of good local flavor and succulence.
The technical solution used in the present invention is:
A kind of Cantonese low fat sausage, it mainly consists of: the mass ratio of fat meat and lean meat is 2-4:10, with the gross mass of fat meat and lean meat for benchmark, adds pomelo-pectin extract 2.0-4.0%, salt 1.5-2.5%, white granulated sugar 7.0-9.0%, maltodextrin 2.0-4.0%, converted starch 1.0-3.0%, soybean protein isolate 1.0-3.0%, the Hakkas ma wine 3-5%, liquor made from sorghum 2.0-4.0%, water 16.0-20%.
As preferably, mainly consisting of of described Cantonese low fat sausage: fat meat and lean meat, than being 3:10, with the total amount of fat meat and lean meat for benchmark, add pomelo-pectin extract 3.0%, salt 2.0%, white granulated sugar 8.5%, maltodextrin 3.0%, converted starch 2.0%, soybean protein isolate 2.0%, the Hakkas ma wine 4.0%, liquor made from sorghum 3.0%, water 18.0%.
The preparation method of described pomelo-pectin extract is:
(1) get pomelo peel, chopping, is added to the water, then adds hydrochloric acid, pH2.0-2.5, water-bath 80-90 DEG C, 30-60 minute, filters;
(2) filtrate adjusts pH3.0-4.0 with ammoniacal liquor, then adds ethanol, taking precipitate, dries 1-3h, is pomelo-pectin extract for 70-90 DEG C.
A preparation method for Cantonese low fat sausage, comprises the steps:
(1) lean meat, fat meat are rubbed together;
(2) add pomelo-pectin extract, salt, white granulated sugar, maltodextrin, converted starch, soybean protein isolate, Jiu Heshui stir;
(3) bowel lavage, acupuncture treatment, water caltrop, binding yarn, baking, obtains Cantonese low fat sausage.
The invention has the beneficial effects as follows: the present invention's preparation-obtained Cantonese low fat sausage fat content is low, health care, there is the mouthfeel of succulence bullet tooth simultaneously, relatively meet the taste of most of consumer, and owing to adding pomelo peel pectin extract, the Hakkas's wine brewing and liquor made from sorghum, it has the delicate fragrance of shaddock and strong sweet-smelling, unique flavor.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but be not limited thereto.
embodiment 1
A kind of Cantonese low fat sausage, its formula consists of: fat meat and lean meat, than being 3:10, with the total amount of fat meat and lean meat for benchmark, add pomelo-pectin extract 3.0%, salt 2.0%, white granulated sugar 8.5%, maltodextrin 3.0%, converted starch 2.0%, soybean protein isolate 2.0%, the Hakkas ma wine 4.0%, liquor made from sorghum 3.0%, water 18.0%.
embodiment 2
A kind of Cantonese low fat sausage, its formula consists of: fat meat and lean meat, than being 3:10, with the total amount of fat meat and lean meat for benchmark, add pomelo-pectin extract 2.0%, salt 1.5-2.5%, white granulated sugar 7.0%, maltodextrin 2.0%, converted starch 1.0%, soybean protein isolate 1.0%, the Hakkas ma wine 3.0%, liquor made from sorghum 2.0%, water 16.0%.
embodiment 3
A kind of Cantonese low fat sausage, its formula consists of: fat meat and lean meat than being 3:10, with the total amount of fat meat and lean meat for benchmark, add pomelo-pectin extract 4.0%,, salt 2.5%, white granulated sugar 9.0%, maltodextrin 4.0%, converted starch 3.0%, soybean protein isolate 3.0%, the Hakkas ma wine 5%, liquor made from sorghum 4.0%, water 20%.
embodiment 4
A kind of Cantonese low fat sausage, its formula consists of: the mass ratio of fat meat and lean meat is 2:10, with the total amount of fat meat and lean meat for benchmark, adds pomelo-pectin extract 3.0%, salt 2.0%, white granulated sugar 8.5%, maltodextrin 3.0%, converted starch 2.0%, soybean protein isolate 2.0%, the Hakkas ma wine 4.0%, liquor made from sorghum 3.0%, water 18.0%.
embodiment 5
A kind of Cantonese low fat sausage, its formula consists of: the mass ratio of fat meat and lean meat is 4:10, with the total amount of fat meat and lean meat for benchmark, adds pomelo-pectin extract 3.0%, salt 2.0%, white granulated sugar 8.5%, maltodextrin 3.0%, converted starch 2.0%, soybean protein isolate 2.0%, the Hakkas ma wine 4.0%, liquor made from sorghum 3.0%, water 18.0%.
embodiment 6
The preparation method of above-described embodiment 1-5 Cantonese low fat sausage, flow process is as follows:
(1) rub together with lean meat, fat meat and pomelo peel or pomelo peel extract;
(2) add salt, white granulated sugar, maltodextrin, converted starch, soybean protein isolate, Jiu Heshui stir;
(3) bowel lavage, acupuncture treatment, water caltrop, binding yarn, baking, obtains Cantonese low fat sausage.
Detect quality and the mouthfeel of embodiment 1-6 gained Cantonese low fat sausage, method is as follows:
1, oil yield assay method
After baking terminates, get the sausage that quality is m, put into PE/ nylon food pack final vacuum and pack; Being placed in by seal-packed sausage after 100 DEG C of water heat 20min again, taking out sausage, is in the food oil-Absorbing Sheets exhaustion sausage surface of M2 and packaging bag after grease and water by quality; Oil-Absorbing Sheets are put into baking oven to constant weight, quality is M1.Oil yield=(M1-M2)/m*100%.
2, texture characteristic measures
TMS-PRO specialty research grade food texture measurement is used to coordinate CS-2 type multitool detection probe to measure the hardness of Guangdong style sausage, elasticity, gelling and chewiness, test parameters: compression ratio 20%, detection speed 100mm/sec, initial force 2N, go up height: 23 mm, sample length 7cm.Matter structure is analyzed data and is drawn by related software analysis.
3, subjective appreciation
Five people form evaluation group, and to the structural state that sausage carries out, color and luster, quality, smell, mouthfeel is marked.Wherein structural state weight 0.1(accounts for 10 points), color and luster weight 0.2(accounts for 20 points), quality weight 0.2(accounts for 20 points), smell weight 0.2(20 divides), mouthfeel weight 0.3(accounts for 30 points).
With traditional Guangdong style sausage basic recipe in contrast.Tradition Guangdong style sausage basic recipe is: lean pork 0.7kg, show condition 0.3kg, water 180g, salt 25g, white sugar 80g, liquor made from sorghum (alcohol content 53%) 50g, nitrite 0.1g, carry out bowel lavage, water caltrop knotting, baking after stirring, make Guangdong style sausage finished product.
The determination of quality index of product is in table 1.
The determination of quality index of product verified by table 1
as known from Table 1, close with traditional Guangdong style sausage according to the fill a prescription elasticity of the Cantonese low fat sausage prepared, hardness, adhesivity, chewiness of embodiment 1, not only fat content is low for it, and health care has the mouthfeel of succulence simultaneously.
Cantonese low fat sausage the present invention prepared is sent with charge free and is foretasted to 100 volunteers, and 98 volunteers think that sausage of the present invention has the mouthfeel of succulence bullet tooth, and has the delicate fragrance of shaddock and strong sweet-smelling, and local flavor is very unique.
Claims (5)
1. a Cantonese low fat sausage, it mainly consists of: the mass ratio of fat meat and lean meat is 2-4:10, with the gross mass of fat meat and lean meat for benchmark, adds pomelo-pectin extract 2.0-4.0%, salt 1.5-2.5%, white granulated sugar 7.0-9.0%, maltodextrin 2.0-4.0%, converted starch 1.0-3.0%, soybean protein isolate 1.0-3.0%, the Hakkas ma wine 3.0-5.0%, liquor made from sorghum 2.0-4.0%, water 16.0-20%.
2. Cantonese low fat sausage according to claim 1, it is characterized in that, it mainly consists of: fat meat and lean meat are than being 3:10, with the total amount of fat meat and lean meat for benchmark, add pomelo-pectin extract 3.0%, salt 2.0%, white granulated sugar 8.5%, maltodextrin 3.0%, converted starch 2.0%, soybean protein isolate 2.0%, the Hakkas ma wine 4.0%, liquor made from sorghum 3.0%, water 18.0%.
3. Cantonese low fat sausage according to claim 1 and 2, is characterized in that, the preparation method of described pomelo-pectin extract is:
(1) get pomelo peel, chopping, is added to the water, then adds hydrochloric acid, pH2.0-2.5, water-bath 80-90 DEG C, 30-60 minute, filters;
(2) filtrate adjusts pH3.0-4.0 with ammoniacal liquor, then adds ethanol, taking precipitate, dries 1-3h, is pomelo-pectin extract for 70-90 DEG C.
4. a preparation method for Cantonese low fat sausage, comprises the steps:
(1) lean meat, fat meat are rubbed together;
(2) add pomelo-pectin extract, salt, white granulated sugar, maltodextrin, converted starch, soybean protein isolate, Jiu Heshui stir;
(3) bowel lavage, acupuncture treatment, water caltrop, binding yarn, baking, obtains Cantonese low fat sausage.
5. preparation method according to claim 4, is characterized in that, the formula composition of described Cantonese low fat sausage is as shown in any one of claim 1-3.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510314849.0A CN104939123B (en) | 2015-06-10 | 2015-06-10 | A kind of Cantonese low fat sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510314849.0A CN104939123B (en) | 2015-06-10 | 2015-06-10 | A kind of Cantonese low fat sausage and preparation method thereof |
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| CN104939123A true CN104939123A (en) | 2015-09-30 |
| CN104939123B CN104939123B (en) | 2018-03-09 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063458A (en) * | 2019-04-30 | 2019-07-30 | 仲恺农业工程学院 | A kind of preparation method of plum pot-stewed fowl shaddock ped sausage |
| CN115088812A (en) * | 2022-07-07 | 2022-09-23 | 临沂金锣文瑞食品有限公司 | Cantonese sausage capable of reducing fat and preparation method thereof |
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| US5603976A (en) * | 1993-12-07 | 1997-02-18 | Lifewise Ingredients, Inc. | Method of reducing the animal fat content of meat products |
| CN103584163A (en) * | 2013-11-23 | 2014-02-19 | 遵义县礼奇腌腊食品厂 | Sausage and preparation method thereof |
| CN104256706A (en) * | 2014-09-15 | 2015-01-07 | 李小菊 | Preparation method of spicy sausage |
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2015
- 2015-06-10 CN CN201510314849.0A patent/CN104939123B/en active Active
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| US5603976A (en) * | 1993-12-07 | 1997-02-18 | Lifewise Ingredients, Inc. | Method of reducing the animal fat content of meat products |
| CN103584163A (en) * | 2013-11-23 | 2014-02-19 | 遵义县礼奇腌腊食品厂 | Sausage and preparation method thereof |
| CN104256706A (en) * | 2014-09-15 | 2015-01-07 | 李小菊 | Preparation method of spicy sausage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063458A (en) * | 2019-04-30 | 2019-07-30 | 仲恺农业工程学院 | A kind of preparation method of plum pot-stewed fowl shaddock ped sausage |
| CN110063458B (en) * | 2019-04-30 | 2022-05-31 | 仲恺农业工程学院 | Preparation method of preserved plum-flavored shaddock peel sausage |
| CN115088812A (en) * | 2022-07-07 | 2022-09-23 | 临沂金锣文瑞食品有限公司 | Cantonese sausage capable of reducing fat and preparation method thereof |
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