CN105029161A - Starch vegetarian sausage - Google Patents
Starch vegetarian sausage Download PDFInfo
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- CN105029161A CN105029161A CN201510576467.5A CN201510576467A CN105029161A CN 105029161 A CN105029161 A CN 105029161A CN 201510576467 A CN201510576467 A CN 201510576467A CN 105029161 A CN105029161 A CN 105029161A
- Authority
- CN
- China
- Prior art keywords
- starch
- intestines
- granulose
- acetylation
- adipate
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 45
- 239000008107 starch Substances 0.000 title claims abstract description 44
- 235000019698 starch Nutrition 0.000 title claims abstract description 44
- 235000013580 sausages Nutrition 0.000 title abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000021120 animal protein Nutrition 0.000 claims abstract description 3
- 210000000936 intestine Anatomy 0.000 claims description 55
- 230000021736 acetylation Effects 0.000 claims description 15
- 238000006640 acetylation reaction Methods 0.000 claims description 15
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims description 15
- 230000004048 modification Effects 0.000 claims description 15
- 238000012986 modification Methods 0.000 claims description 15
- 239000000126 substance Substances 0.000 claims description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000000576 food coloring agent Substances 0.000 claims 1
- 235000014571 nuts Nutrition 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 17
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229920000107 Acetylated distarch adipate Polymers 0.000 abstract 2
- 150000001875 compounds Chemical class 0.000 abstract 2
- 239000008213 purified water Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 27
- 238000009835 boiling Methods 0.000 description 20
- 238000000034 method Methods 0.000 description 11
- 239000000084 colloidal system Substances 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 229940099112 cornstarch Drugs 0.000 description 6
- 239000000945 filler Substances 0.000 description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 5
- 241000234282 Allium Species 0.000 description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 244000273928 Zingiber officinale Species 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 235000010350 erythorbic acid Nutrition 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 238000007689 inspection Methods 0.000 description 5
- 238000009413 insulation Methods 0.000 description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 5
- 235000013923 monosodium glutamate Nutrition 0.000 description 5
- 239000004223 monosodium glutamate Substances 0.000 description 5
- 235000010241 potassium sorbate Nutrition 0.000 description 5
- 239000004302 potassium sorbate Substances 0.000 description 5
- 229940069338 potassium sorbate Drugs 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 210000000697 sensory organ Anatomy 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 235000015424 sodium Nutrition 0.000 description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 5
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- -1 carboxy methyl hydroxyethyl Chemical group 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
- 238000005886 esterification reaction Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920001612 Hydroxyethyl starch Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000034149 carbohydrate storage Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000020805 dietary restrictions Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940050526 hydroxyethylstarch Drugs 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000243 photosynthetic effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000659 thermocoagulation Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Abstract
The invention discloses a starch vegetarian sausage without animal protein. The raw material formula comprises acetylated distarch adipate, flavor compounds, purified water and other auxiliary materials. Compared with the prior art, according to the starch vegetarian sausage, the acetylated distarch adipate is used for providing a texture profile skeleton of the starch vegetarian sausage, and other ingredients are added to be made into the special starch vegetarian sausage; the toughness and elasticity of mouthfeel are achieved, and the processing cost of products is low; meanwhile, by means of adding the different flavor compounds, sausages with a special flavor are made, vegetarian sausage market is enriched, and the requirements of people for different flavors and nutrition are met.
Description
Technical field
The present invention relates to a kind of granulose intestines, belong to converted starch application processing technique field.
Background technology
Tradition meat intestines are because of aromatic delicious food, and instant, mouthfeel is unique and be easy to carry, and deeply welcomed by the people.Its process technology is relatively ripe, is major ingredient, then is aided with soybean protein, hydrophilic colloid, starch etc. with meat, their mixing and emulsifyings being processed into the rotten shape of mud, forming good solid-state matter structure through adding thermocoagulation.Wherein meat is the principal element forming meat intestines unique solid state matter structure, and it is mixed through cutting, have good retentiveness and heating coagulating property after tumbling.Soybean protein, hydrophilic colloid, starch, as the thickener of meat intestines, can increase cohesiveness and the stability of meat, also have good water-retaining property and Inclusion property simultaneously.The protein of soybean protein and soybean, the application in meat intestines and bionical meat intestines has very long history, but limits its application in meat intestines to a certain extent because it has special beany flavor.Hydrophilic colloid typically refers to and can be dissolved in water, and under certain condition fully aquation form the macromolecular substances of thickness, satiny or jelly solution.The hydrophilic colloid kind used in meat intestines is a lot, source mainly contains plant, marine alga, microorganism, animal class material etc., wherein most popular hydrophilic colloid mainly contains carragheen, xanthans, guar gum, agar, gelatin, sodium alginate, locust bean gum etc., but because its price is all higher, limit their application in meat intestines to a certain extent.Low-fat addition, can fall in starch relative low price, has been widely used in meat intestines.Patent CN20141054009 discloses the preparation method that a kind of enzyme being exclusively used in sausage becomes CMS, and when its addition is 10%, the hardness, elasticity etc. of sausage are the most easily esthetically acceptable to the consumers.Patent CN20140539547 discloses a kind of preparation method being exclusively used in the carboxy methyl hydroxyethyl starch of ham sausage, points out that this converted starch is mainly used in ham sausage, can improve brightness and the stability of ham sausage.Patent CN103783556A discloses the preparation method of the peppery intestines of a kind of perfume (or spice), and pointing out to add the two starch adipate of acetylation in meat intestines, that meat can be made to compact is flexible.
Along with the raising of health of people consciousness, in its diet of the positive selectional restriction of many people, the intake of meat, especially reduces the amount of animal tallow in its diet.Animal tallow is the main source of saturated fat, and in meeting elevating blood, the content of cholesterol, causes a series of health problem.Although the meat in expectation dietary restriction, people still want the mouthfeel of enjoying traditional meat intestines product, and plain intestines arise at the historic moment.
Element intestines product does skeleton because lacking meat, and products'texture is under some influence, and which greatly limits the development of plain intestines.Current plain intestines mainly give product solid-state matter structure, as patent US20130236626A1, CN201180058239.9, CN201310521906.3, CN99103474.0, CN201310521892.5, CN201410353694.7, CN201410018868.4, CN201310436725.0, CN201310326077.3, CN201210541972.2 with vegetable protein, hydrophilic colloid for main body.Though not containing meat in these patent formulations, all a kind of vegetable protein or hydrophilic colloid must be added, not have a to meet the plain intestines of solid-state matter structure with starch.In these formulation products, starch generally adds as binder, filler, instead of plays a part to provide matter structure.Its Patent US20130236626A1 and CN201180058239.9 points out that modified corn starch, modified tapioca starch, modified potato starch, modification rice starch, modified wheat starch and modification sago starch (as: acidified starch, OSA starch etc.) all can do plain intestines under the prerequisite of adding vegetable protein or hydrophilic colloid.
Starch is the photosynthetic products of plant greenery, and being the principal mode of carbohydrate storage, is the main energy sources of human body.In all organs of most of higher plant, all contain starch, these organs comprise leaf, stem (or lignum), root (or stem tuber), bulb (root, seed), fruit and pollen etc.Starch through physics, chemical method is modified increases some function or introduce new characteristic, makes it more be widely used in the fields such as food, medicine, weaving, papermaking, daily-use chemical industry.The two starch adipate of acetylation is that starch is cross-linked a kind of cross-linked esterification composite modified starch obtained with acetic anhydride esterification through adipic acid; have feature that is crosslinked and esterification starch concurrently, the feature such as have that heat endurance is high, good fluidity, anti-shear ability are strong and acid resistance is strong.
Summary of the invention
The present invention is in order to make up the deficiencies in the prior art; provide a kind of not containing the granulose intestines of animal protein; this granulose intestines only provide matter structure with the two starch adipate of acetylation; while not sacrificing the special matter structure of intestines class; plain intestines kind can be enriched; meet the requirement of people to different mouthfeel, nutrition, and processing cost is low.
Granulose intestines composition of raw materials of the present invention is made up of the material of following masses percentage composition:
implementation example.
Below in conjunction with embodiment, the invention will be further described, it should be understood that these embodiments only for the object of illustration, never limit the scope of the invention.
embodiment 1
Formula (mass percent):
Procedure of processing: accurately take salt, D-araboascorbic acid sodium, potassium sorbate, monosodium glutamate and beef flavor are dissolved in water, stir under the rotating speed of 100r/min, add bruised ginger, green onion end, five-spice powder, chrysanthemum and the two starch adipate of acetylation, boiling water bath insulation 30min, stirring is stopped to be transferred in sausage filler, pour in the artificial casing of white clear, use saucepan boiling at ambient pressure, boiling water temperature remains on 85 DEG C, brew time is 1.5h, the central temperature of intestines reaches 75 DEG C, boiling terminates the rear central temperature that makes rapidly and is down to 45 DEG C, the freezer putting into about 2 DEG C again cools about 12h, intestines central temperature is made to be down to 5 DEG C, sense organ and physical and chemical index inspection, qualified rear is finished product.The plain intestines that this formula is obtained: slice surface is smooth, flexible, tissue tight; Delicate mouthfeel, flexible, without starchy taste; Consumers' Acceptance is very high.
embodiment 2
Formula (mass percent):
Procedure of processing: accurately take salt, D-araboascorbic acid sodium, potassium sorbate and monosodium glutamate are dissolved in water, stir under the rotating speed of 100r/min, add bruised ginger, green onion end, five-spice powder, mushroom mud, mushroom grain and the two starch adipate of acetylation, boiling water bath insulation 30min, stirring is stopped to be transferred in sausage filler, pour in the artificial casing of white clear, use saucepan boiling at ambient pressure, boiling water temperature remains on 85 DEG C, brew time is 1.5h, the central temperature of intestines reaches 75 DEG C, boiling terminates the rear central temperature that makes rapidly and is down to 45 DEG C, the freezer putting into about 2 DEG C again cools about 12h, intestines central temperature is made to be down to 5 DEG C, sense organ and physical and chemical index inspection, qualified rear is finished product.The plain intestines that this formula is obtained: slice surface is smooth, flexible, tissue tight; Delicate mouthfeel, flexible, without starchy taste; Consumers' Acceptance is very high.
embodiment 3
Formula (mass percent):
Procedure of processing: accurately take salt, D-araboascorbic acid sodium, potassium sorbate and monosodium glutamate are dissolved in water, stir under the rotating speed of 100r/min, add bruised ginger, green onion end, five-spice powder, mushroom mud, mushroom grain and the two starch adipate of acetylation, boiling water bath insulation 30min, stirring is stopped to be transferred in sausage filler, pour in the artificial casing of white clear, use saucepan boiling at ambient pressure, boiling water temperature remains on 85 DEG C, brew time is 1.5h, the central temperature of intestines reaches 75 DEG C, boiling terminates the rear central temperature that makes rapidly and is down to 45 DEG C, the freezer putting into about 2 DEG C again cools about 12h, intestines central temperature is made to be down to 5 DEG C, sense organ and physical and chemical index inspection, qualified rear is finished product.The plain intestines that this formula is obtained: cut into slices frangible, nonelastic; Coarse mouthfeel, immalleable, there is starchy taste; Consumer can not accept.This example illustrates can not meet application requirement with different starch material (cornstarch raw material) through same method modification., point out in patent CN103783556A, in meat intestines, adding the two starch adipate of acetylation, that meat can be made to compact is flexible, but the two starch adipate of acetylation being used alone modification of corn starch in present case element intestines can not meet the requirement of matter structure meanwhile; Point out in patent CN201180058239.9, the cornstarch of modification can be used as meat substitute together with vegetable protein, hydrophilic colloid etc., has the organoleptic properties of meat, but the cornstarch being used alone modification in present case can not meet the requirement of matter structure.
embodiment 4
Formula (mass percent):
Procedure of processing: accurately take salt, D-araboascorbic acid sodium, potassium sorbate, monosodium glutamate and beef flavor are dissolved in water, stir under the rotating speed of 100r/min, add bruised ginger, green onion end, five-spice powder, chrysanthemum and the two starch adipate of acetylation, boiling water bath insulation 30min, stirring is stopped to be transferred in sausage filler, pour in the artificial casing of white clear, use saucepan boiling at ambient pressure, boiling water temperature remains on 85 DEG C, brew time is 1.5h, the central temperature of intestines reaches 75 DEG C, boiling terminates the rear central temperature that makes rapidly and is down to 45 DEG C, the freezer putting into about 2 DEG C again cools about 12h, intestines central temperature is made to be down to 5 DEG C, sense organ and physical and chemical index inspection, qualified rear is finished product.The plain intestines that this formula is obtained: together with casing is sticky in plain intestines, sticky cutter, cannot cut into slices, elasticity is little; There is sense of significantly eking out a living, not easily swallow; Consumer can not accept.This example illustrates can not meet application requirement with different starch material (waxy corn starch raw material) through same method modification.Simultaneously; point out in patent CN103783556A; in meat intestines, adding the two starch adipate of acetylation, that meat can be made to compact is flexible, but the two starch adipate of acetylation being used alone waxy corn starch modification in present case element intestines can not meet the requirement of matter structure.
embodiment 5
Formula (mass percent):
Procedure of processing: accurately take salt, D-araboascorbic acid sodium, potassium sorbate and monosodium glutamate are dissolved in water, stir under the rotating speed of 100r/min, add bruised ginger, green onion end, five-spice powder, mushroom mud, mushroom grain and hydroxypropyl PASELLI EASYGEL, boiling water bath insulation 30min, stirring is stopped to be transferred in sausage filler, pour in the artificial casing of white clear, use saucepan boiling at ambient pressure, boiling water temperature remains on 85 DEG C, brew time is 1.5h, the central temperature of intestines reaches 75 DEG C, boiling terminates the rear central temperature that makes rapidly and is down to 45 DEG C, the freezer putting into about 2 DEG C again cools about 12h, intestines central temperature is made to be down to 5 DEG C, sense organ and physical and chemical index inspection, qualified rear is finished product.The plain intestines that this formula is obtained: together with casing is sticky in plain intestines, sticky cutter, cannot cut into slices, elasticity is little; There is sense of significantly eking out a living, not easily swallow; Consumer can not accept.This example illustrates can not meet application requirement with same starch material (tapioca raw material) through distinct methods modification (hydroxypropyl PASELLI EASYGEL)., point out in patent CN201180058239.9, the tapioca of modification can be used as meat substitute together with vegetable protein, hydrophilic colloid etc., has the organoleptic properties of meat meanwhile, but the tapioca being used alone modification in present case can not meet the requirement of matter structure.
Claims (7)
1. granulose intestines, is characterized in that described plain intestines are not containing the plain intestines of animal protein.
2. granulose intestines, is characterized in that, composition of raw materials is made up of the material of following masses percentage composition.
。
3. granulose intestines according to claim 2, is characterized in that described starch is: the two starch adipate of the acetylation that tapioca material modification obtains, a kind of in the two starch adipate of the acetylation that farina material modification obtains or their combination.
4. granulose intestines according to claim 2, is characterized in that described starch is: the two starch adipate of the acetylation that the starch material modification that plant root extracts obtains.
5. granulose intestines according to claim 2, is characterized in that described starch is: the two starch adipate of the acetylation that the starch material modification that plant stem extracts obtains.
6. granulose intestines according to claim 2, it is characterized in that described flavor substances is selected from following group one or more: flavoring essence, vegetables, beans, nut, mushroom and cereal.
7. granulose intestines according to claim 2, is characterized in that described auxiliary material is selected from one or more of following group: food coloring, salt, anticorrisive agent, oil, flavoring.
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| CN108260756A (en) * | 2016-12-30 | 2018-07-10 | 中粮集团有限公司 | Cereal sausage and preparation method thereof |
| CN110477127A (en) * | 2019-09-24 | 2019-11-22 | 四川徽记食品股份有限公司 | A kind of element intestines |
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2015
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| CN102940278A (en) * | 2012-12-14 | 2013-02-27 | 王战明 | Crispy egg sausage and preparation method thereof |
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|---|---|---|---|---|
| CN108260756A (en) * | 2016-12-30 | 2018-07-10 | 中粮集团有限公司 | Cereal sausage and preparation method thereof |
| CN108260756B (en) * | 2016-12-30 | 2021-10-26 | 中粮集团有限公司 | Cereal sausage and preparation method thereof |
| CN110477127A (en) * | 2019-09-24 | 2019-11-22 | 四川徽记食品股份有限公司 | A kind of element intestines |
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| CN105029161B (en) | 2018-11-13 |
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