CN104939123B - A kind of Cantonese low fat sausage and preparation method thereof - Google Patents
A kind of Cantonese low fat sausage and preparation method thereof Download PDFInfo
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- CN104939123B CN104939123B CN201510314849.0A CN201510314849A CN104939123B CN 104939123 B CN104939123 B CN 104939123B CN 201510314849 A CN201510314849 A CN 201510314849A CN 104939123 B CN104939123 B CN 104939123B
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 42
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 26
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000010178 pectin extract Substances 0.000 claims abstract description 14
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 13
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000245214 Mentha canadensis Species 0.000 claims abstract description 12
- 235000016278 Mentha canadensis Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 244000276331 Citrus maxima Species 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 10
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 7
- 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
- 238000001035 drying Methods 0.000 claims description 4
- 235000009165 saligot Nutrition 0.000 claims description 4
- 238000001467 acupuncture Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 3
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris 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
- 238000012545 processing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 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
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 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
- 208000008589 Obesity Diseases 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
- 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
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 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
- 239000003337 fertilizer Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 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 kind of Cantonese low fat sausage and preparation method thereof, and it, which is mainly formed, is：The mass ratio of fat meat and lean meat is 24:10, on the basis of the gross mass of fat meat and lean meat, addition 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's ma's wine 3 5%, liquor made from sorghum 2.0 4.0%, water 16.0 20%.The preparation-obtained Cantonese low fat sausage fat content of the present invention is low, health care, there is the mouthfeel of succulence bullet tooth simultaneously, it is more conform with the taste of most of consumer, and due 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 mellowness, unique flavor.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of Cantonese low fat sausage and preparation method thereof.
Background technology
Guangdong style sausage is Traditional Chinese Meat Products, so far existing one-hundred-year history, is one of great tradition Speciality Foods of Guangdong three,
With good appearance, delicate flavour is sweet and tasty, bright in colour, the fragrant thick characteristic of mellowness, have passed through development for many years, it is numerous there is Guangzhou
Fang Tese cured meat and fish kind, which has converged, turns into " Cantonese cured meat and fish ", has emerged in large numbers a collection of outstanding modernization processing enterprise, such as Guangzhou
Wineshop, emperor emperor group form the industry towns such as middle Shan Huangpu, Dongguan Hou Jie, there is individual brand more than nearly 100 in Guangzhou at present.It is cured
Intestines are usually that the raw meat that will be pickled forms by stirring, the filling, system of drying in the air or drying.Because such meat enema is typically in the lunar calendar
Record processing December, be also known as twelfth month in December, so the bowel lavage at this moment processed is referred to as " sausage ".Although sausage storage endurance and having
Flavour, containing substantial amounts of fat in traditional sausage, fat assigns the mouthfeel of the good flavor of meat products and succulence, and mistake
The fat of ingesting of amount can cause the generation of obesity, hypertension and some cancers.And sausage can then be caused by reducing fat content
Hardness improves, and mouthfeel is more dry, bavin, and flavor declines.These deficiencies in the presence of prior art are brought necessarily to market sale
Difficulty, to cause this traditional product of China to be difficult to popularize in an all-round way.
The content of the invention
It is an object of the invention to provide a kind of Cantonese low fat sausage of the mouthfeel with good flavor and succulence.
The technical solution used in the present invention is：
A kind of Cantonese low fat sausage, it, which is mainly formed, is：The mass ratio of fat meat and lean meat is 2-4:10, with fat meat and lean meat
Gross mass on the basis of, add pomelo-pectin extract 2.0-4.0%, salt 1.5-2.5%, white granulated sugar 7.0-9.0%, malt paste
Smart 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%.
Main composition as preferable, described Cantonese low fat sausage is：Fat meat and lean meat ratio are 3:10, with fat meat and
On the basis of the total amount of lean meat, addition pomelo-pectin extract 3.0%, salt 2.0%, white granulated sugar 8.5%, maltodextrin 3.0%, denaturation
Starch 2.0%, soybean protein isolate 2.0%, the Hakkas's ma's wine 4.0%, liquor made from sorghum 3.0%, water 18.0%.
The preparation method of the pomelo-pectin extract is：
（1）Pomelo peel is taken, shreds, is added to the water, add hydrochloric acid, pH2.0-2.5,80-90 DEG C of water-bath, 30-60 minutes,
Filtering；
（2）Filtrate adjusts pH3.0-4.0 with ammoniacal liquor, then adds ethanol, taking precipitate, as 70-90 DEG C of drying 1-3h, shaddock
Follicarpium glue extract.
A kind of preparation method of Cantonese low fat sausage, comprises the following steps：
（1）Lean meat, fat meat are rubbed together；
（2）Add pomelo-pectin extract, salt, white granulated sugar, maltodextrin, converted starch, soybean protein isolate, wine and
Water stirs；
（3）Bowel lavage, acupuncture treatment, water caltrop, binding yarn, baking, produce Cantonese low fat sausage.
The beneficial effects of the invention are as follows：The preparation-obtained Cantonese low fat sausage fat content of the present invention is low, health care,
There is the mouthfeel of succulence bullet tooth simultaneously, be more conform with the taste of most of consumer, and carry due to adding pomelo peel pectin
Thing, the Hakkas's wine brewing and liquor made from sorghum are taken, it has the delicate fragrance of shaddock and strong mellowness, unique flavor.
Embodiment
With reference to embodiment, the present invention is further illustrated, but is not limited thereto.
Embodiment 1
A kind of Cantonese low fat sausage, its formula composition are：Fat meat and lean meat ratio are 3:10, using the total amount of fat meat and lean meat as
Benchmark, addition pomelo-pectin extract 3.0%, salt 2.0%, white granulated sugar 8.5%, maltodextrin 3.0%, converted starch 2.0%, greatly
Beans protein isolate 2.0%, the Hakkas's ma's wine 4.0%, liquor made from sorghum 3.0%, water 18.0%.
Embodiment 2
A kind of Cantonese low fat sausage, its formula composition are：Fat meat and lean meat ratio are 3:10, using the total amount of fat meat and lean meat as
Benchmark, addition 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's ma's wine 3.0%, liquor made from sorghum 2.0%, water 16.0%.
Embodiment 3
A kind of Cantonese low fat sausage, its formula composition are：Fat meat and lean meat ratio are 3:10, using the total amount of fat meat and lean meat as
Benchmark, addition pomelo-pectin extract 4.0%, salt 2.5%, white granulated sugar 9.0%, maltodextrin 4.0%, converted starch 3.0%, greatly
Beans protein isolate 3.0%, the Hakkas's ma's wine 5%, liquor made from sorghum 4.0%, water 20%.
Embodiment 4
A kind of Cantonese low fat sausage, its formula composition are：The mass ratio of fat meat and lean meat is 2:10, with fat meat and lean meat
On the basis of total amount, addition 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's ma's wine 4.0%, liquor made from sorghum 3.0%, water 18.0%.
Embodiment 5
A kind of Cantonese low fat sausage, its formula composition are：The mass ratio of fat meat and lean meat is 4:10, with fat meat and lean meat
On the basis of total amount, addition 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's ma's 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 sausages, flow are as follows：
（1）Lean meat, fat meat and pomelo peel or shaddock bark extract are rubbed together；
（2）Salt, white granulated sugar, maltodextrin, converted starch, soybean protein isolate, Jiu Heshui is added to stir；
（3）Bowel lavage, acupuncture treatment, water caltrop, binding yarn, baking, produce Cantonese low fat sausage.
The quality and mouthfeel of Cantonese low fat sausage obtained by embodiment 1-6 are detected, method is as follows：
1st, oil yield assay method
After baking terminates, quality is taken to be put into vacuum sealed package after PE/ nylon food packs for m sausage；Again will be close
The sausage of package dress is placed in 100 DEG C of water after heating 20min, takes out sausage, the food oil-Absorbing Sheets exhaustion sausage for being M2 with quality
In surface and packaging bag after grease and water；Oil-Absorbing Sheets are put into baking oven to constant weight, quality M1.Oil yield=（M1-M2）/m*
100%。
2nd, texture characteristic determines
Coordinate CS-2 type multitool detection probes to the hard of Guangdong style sausage using TMS-PRO specialty research grades food texture measurement
Degree, elasticity, gelling and chewiness are measured, test parameters：Compression ratio 20%, detection speed 100mm/sec, initial force 2N,
Go up highly：23 mm, sample length 7cm.Texture analyze data is drawn by related software analysis.
3rd, subjective appreciation
Five people form evaluation group, the structural state carried out to sausage, color and luster, quality, smell, and mouthfeel is scored.Its
Middle structural state weight 0.1（Account for 10 points）, color and luster weight 0.2（Account for 20 points）, quality weight 0.2（Account for 20 points）, smell weight 0.2
（20 points）, mouthfeel weight 0.3（Account for 30 points）.
Control is used as using traditional Guangdong style sausage basic recipe.Traditional Guangdong style sausage basic recipe is：Lean pork 0.7kg, fertilizer
Fat 0.3kg, water 180g, salt 25g, white sugar 80g, liquor made from sorghum（Alcohol content 53%）50g, nitrite 0.1g, after stirring
Bowel lavage, water caltrop knotting, baking are carried out, Guangdong style sausage finished product is made.
The determination of quality index of product is shown in Table 1.
Table 1 verifies the determination of quality index of product
As known from Table 1, elasticity, hardness, adhesivity, chewiness and the biography of the Cantonese low fat sausage being prepared are formulated according to embodiment 1
Uniting, Guangdong style sausage is close, and not only fat content is low for it, health care, while has the mouthfeel of succulence.
The Cantonese low fat sausage that the present invention is prepared is shipped into 100 volunteers to foretaste, 98 volunteers think this
The sausage of invention has the mouthfeel of succulence bullet tooth, and the delicate fragrance with shaddock and strong mellowness, flavor are very unique.
Claims (4)
1. a kind of Cantonese low fat sausage, it, which is mainly formed, is：Fat meat and lean meat ratio are 3:10, using the total amount of fat meat and lean meat as base
Standard, addition 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's ma's wine 4.0%, liquor made from sorghum 3.0%, water 18.0%.
2. Cantonese low fat sausage according to claim 1, it is characterised in that the preparation method of the pomelo-pectin extract
For：
（1）Pomelo peel is taken, is shredded, is added to the water, adds hydrochloric acid, pH2.0-2.5,80-90 DEG C of water-bath, 30-60 minutes, mistake
Filter；
（2）Filtrate adjusts pH3.0-4.0 with ammoniacal liquor, then adds ethanol, taking precipitate, as 70-90 DEG C of drying 1-3h, shaddock ped fruit
Glue extract.
3. a kind of preparation method of Cantonese low fat sausage, comprises the following steps：
（1）Lean meat, fat meat are rubbed together, fat meat and lean meat ratio are 3：10；
（2）On the basis of the total amount of fat meat and lean meat, pomelo-pectin extract 3.0%, salt 2.0%, white granulated sugar 8.5%, wheat are added
Bud dextrin 3.0%, converted starch 2.0%, soybean protein isolate 2.0%, the Hakkas's ma's wine 4.0%, liquor made from sorghum 3.0%, water 18.0% stir
Uniformly；
（3）Bowel lavage, acupuncture treatment, water caltrop, binding yarn, baking, produce Cantonese low fat sausage.
4. preparation method according to claim 3, it is characterised in that the formula composition such as right of the Cantonese low fat sausage
It is required that shown in any one of 1-2.
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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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| 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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| Publication Number | Publication Date |
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| CN104939123A CN104939123A (en) | 2015-09-30 |
| CN104939123B true CN104939123B (en) | 2018-03-09 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2015
- 2015-06-10 CN CN201510314849.0A patent/CN104939123B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (3)
| Title |
|---|
| 三级和四级广式腊肠风味特性研究;曾晓房 等;《食品与发酵工业》;20091130;第35卷(第11期);第178-179页第1.1节第2段、第1.3.1节及图1 * |
| 柚子皮果胶的提取工艺研究;张秀芳 等;《内蒙古农业大学学报》;20120315;第33卷(第2期);245-248 * |
| 水分、变性淀粉、大豆分离蛋白和卡拉胶对低脂香肠的影响;袁晓龙 等;《食品工业科技》;20140615;第35卷(第12期);第253页摘要、正文部分第1-2段 * |
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