CN105054108A - Spicy and hot sausage and preparation method thereof - Google Patents
Spicy and hot sausage and preparation method thereof Download PDFInfo
- Publication number
- CN105054108A CN105054108A CN201510414827.1A CN201510414827A CN105054108A CN 105054108 A CN105054108 A CN 105054108A CN 201510414827 A CN201510414827 A CN 201510414827A CN 105054108 A CN105054108 A CN 105054108A
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- China
- Prior art keywords
- parts
- sausage
- mutton
- tea
- spicy
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 6
- 244000160089 Crataegus cuneata Species 0.000 claims description 6
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 2
- 235000015192 vegetable juice Nutrition 0.000 abstract 2
- 244000141331 Amomum villosum Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a spicy and hot sausage and a preparation method thereof. The spicy and hot sausage is characterized by being prepared from the following raw materials in parts by weight: mutton 400-410 parts, pig fat 30-35 parts, chili powder 20-22 parts, Chinese prickly ash 10-11 parts, tomato juice 1-2 parts, haw kernels 4-5 parts, dried orange peels 1-2 parts, tangerine pith 2-3 parts, amomum villosum 1-2 parts, edible salt 35-40 parts, tea leaves 15-16 parts, pickled vegetable juice 32-35 parts and chitosan 0.2-0.3 part. The sausage is fermented by the pickled vegetable juice, which can realize full utilization of resources, and the fermentation of the mutton not only can improve the nutritional value, but also can eliminate the smell of mutton. Tea water is added during the pickling process of the mutton and pig fat and the tea polyphenols contained in the tea water can inhibit the formation of nitrite, which enables the sausage to be healthier. The added chitosan has an antioxidant effect, can prolong the shelf life of the sausage, and at the same time can also increase the water-retaining property of the sausage. In addition, the sausage also contains a variety of Chinese herbal medicine ingredients which have efficacy of stimulating stomach.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of spicy sausage and preparation method thereof.
Background technology
The production of ferment sausage has long history, and its traditional handicraft is the Competition relying on lactic acid bacteria in raw meat microorganism biological fauna and other bacteriums.If condition is suitable for, lactic acid bacteria is preponderated, then product has good quality and local flavor, and when miscellaneous bacteria is preponderated, then product quality declines, even completely putrid and deteriorated.Therefore, adopt aging process to produce sausage and can be subject to the condition restrictions such as season, area, weather, how by rule of thumb to produce, lack scientific.The modern production process of ferment sausage is then the lactic acid bacteria of adding using microbe pure culture technigne in the feed and obtaining, thus ensure that lactic acid bacteria has overwhelming superiority in whole sweat, foodsafety and quality are guaranteed, and wherein applying maximum is Lactobacillus plantarum.Pickles are lactic fermentation vegetable products of a kind of uniqueness, be rich in a large amount of Lactobacillus plantarum in pickle juice, but people are usually by after vegetable edible use, discard juice, cause waste, therefore utilize pickle juice to have broad prospects as leavening exploitation sausage goods that is nutritious, unique flavor.
Summary of the invention
The object of this invention is to provide a kind of spicy sausage and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of spicy sausage, is characterized in that being made up of the raw material of following weight portion:
Mutton 400-410, pig show condition 30-35, chilli powder 20-22, Chinese prickly ash 10-11, tomato juice 1-2, Chinese hawthorn seed 4-5, dried orange peel 1-2, tangerine pith 2-3, fructus amomi 1-2, salt 35-40, tealeaves 15-16, pickle juice 32-35, shitosan 0.2-0.3.
The preparation method of described spicy sausage, is characterized in that comprising the following steps:
(1) Chinese hawthorn seed, dried orange peel, tangerine pith, fructus amomi are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tealeaves is added 4-5 water lixiviate 15-20 minute at 70-75 DEG C doubly, filter cleaner, obtains tea; Mutton, pig show condition are rubbed, mixes with tea, salt, pickle 2-3 days;
(3) in step (2) gained material, add pickle juice, temperature be 33 DEG C, relative humidity be 86% condition bottom fermentation 48 hours, then place at 15 DEG C and stop fermentation in 24 hours;
(4) Chinese prickly ash, tomato juice are mixed into pot, little fire is fried to discharging time dry, pulverize, mix with traditional Chinese medicine powder, step (3) gained material and leftover materials and mix thoroughly, pour in casing, wash away the greasy dirt impurity of intestines surface, send into steam box, discharging steam 10-15 minute at 100 DEG C after, is placed in cold water and cools, then pack, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts pickle juice ferment sausage can realize making full use of of resource, and mutton not only can improve nutritive value by fermentation, also smell of mutton can be sloughed, mutton, pig show condition with the addition of tea when pickling, Tea Polyphenols contained in tea can suppress the formation of nitrite, make the present invention more healthy, and the shitosan added has antioxidation, the shelf-life of the present invention can be extended, it also can improve water-retaining property of the present invention simultaneously, in addition, the present invention also containing multiple medicinal herb components, has effect of appetizing.
Detailed description of the invention
A kind of spicy sausage, is characterized in that being made up of the raw material of following weight portion (kilogram):
Mutton 400, pig show condition 30, chilli powder 20, Chinese prickly ash 10, tomato juice 1, Chinese hawthorn seed 4, dried orange peel 1, tangerine pith 2, fructus amomi 1, salt 35, tealeaves 15, pickle juice 32, shitosan 0.2.
The preparation method of described spicy sausage, comprises the following steps:
(1) Chinese hawthorn seed, dried orange peel, tangerine pith, fructus amomi are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tealeaves is added 4-5 water lixiviate 15-20 minute at 70-75 DEG C doubly, filter cleaner, obtains tea; Mutton, pig show condition are rubbed, mixes with tea, salt, pickle 2-3 days;
(3) in step (2) gained material, add pickle juice, temperature be 33 DEG C, relative humidity be 86% condition bottom fermentation 48 hours, then place at 15 DEG C and stop fermentation in 24 hours;
(4) Chinese prickly ash, tomato juice are mixed into pot, little fire is fried to discharging time dry, pulverize, mix with traditional Chinese medicine powder, step (3) gained material and leftover materials and mix thoroughly, pour in casing, wash away the greasy dirt impurity of intestines surface, send into steam box, discharging steam 10-15 minute at 100 DEG C after, is placed in cold water and cools, then pack, to obtain final product.
Claims (2)
1. a spicy sausage, is characterized in that being made up of the raw material of following weight portion:
Mutton 400-410, pig show condition 30-35, chilli powder 20-22, Chinese prickly ash 10-11, tomato juice 1-2, Chinese hawthorn seed 4-5, dried orange peel 1-2, tangerine pith 2-3, fructus amomi 1-2, salt 35-40, tealeaves 15-16, pickle juice 32-35, shitosan 0.2-0.3.
2. the preparation method of spicy sausage according to claim 1, is characterized in that comprising the following steps:
(1) Chinese hawthorn seed, dried orange peel, tangerine pith, fructus amomi are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tealeaves is added 4-5 water lixiviate 15-20 minute at 70-75 DEG C doubly, filter cleaner, obtains tea; Mutton, pig show condition are rubbed, mixes with tea, salt, pickle 2-3 days;
(3) in step (2) gained material, add pickle juice, temperature be 33 DEG C, relative humidity be 86% condition bottom fermentation 48 hours, then place at 15 DEG C and stop fermentation in 24 hours;
(4) Chinese prickly ash, tomato juice are mixed into pot, little fire is fried to discharging time dry, pulverize, mix with traditional Chinese medicine powder, step (3) gained material and leftover materials and mix thoroughly, pour in casing, wash away the greasy dirt impurity of intestines surface, send into steam box, discharging steam 10-15 minute at 100 DEG C after, is placed in cold water and cools, then pack, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510414827.1A CN105054108A (en) | 2015-07-15 | 2015-07-15 | Spicy and hot sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510414827.1A CN105054108A (en) | 2015-07-15 | 2015-07-15 | Spicy and hot sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105054108A true CN105054108A (en) | 2015-11-18 |
Family
ID=54483830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510414827.1A Pending CN105054108A (en) | 2015-07-15 | 2015-07-15 | Spicy and hot sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105054108A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430737A (en) * | 2018-10-31 | 2019-03-08 | 河北农业大学 | Processing technology of fermented mutton sausage |
| CN113197286A (en) * | 2021-05-13 | 2021-08-03 | 恩施州黄四姐农产品有限公司 | Tujia spicy sausage and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894390A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Cosmetic flavor beef sausage |
| CN103110134A (en) * | 2013-03-13 | 2013-05-22 | 李时令 | Kudzuvine root sausage and production method thereof |
| CN103462069A (en) * | 2013-08-13 | 2013-12-25 | 焦敏 | Body building and bone strengthening nutritional sausage and its making method |
| CN103798831A (en) * | 2014-02-24 | 2014-05-21 | 湘潭大学 | Fermented tea sausage and processing method thereof |
| CN104256703A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Spicy nut sausage and preparing method thereof |
| CN104286931A (en) * | 2014-09-24 | 2015-01-21 | 马鞍山雨润百瑞食品有限公司 | Beer ham and preparation method thereof |
-
2015
- 2015-07-15 CN CN201510414827.1A patent/CN105054108A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894390A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Cosmetic flavor beef sausage |
| CN103110134A (en) * | 2013-03-13 | 2013-05-22 | 李时令 | Kudzuvine root sausage and production method thereof |
| CN103462069A (en) * | 2013-08-13 | 2013-12-25 | 焦敏 | Body building and bone strengthening nutritional sausage and its making method |
| CN103798831A (en) * | 2014-02-24 | 2014-05-21 | 湘潭大学 | Fermented tea sausage and processing method thereof |
| CN104256703A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Spicy nut sausage and preparing method thereof |
| CN104286931A (en) * | 2014-09-24 | 2015-01-21 | 马鞍山雨润百瑞食品有限公司 | Beer ham and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王艳梅: "泡菜汁在发酵羊肉香肠中的应用研究", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
| 邓开野等: "茶风味乳酸发酵香肠的工艺研究", 《食品与机械》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430737A (en) * | 2018-10-31 | 2019-03-08 | 河北农业大学 | Processing technology of fermented mutton sausage |
| CN113197286A (en) * | 2021-05-13 | 2021-08-03 | 恩施州黄四姐农产品有限公司 | Tujia spicy sausage and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151118 |
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| WD01 | Invention patent application deemed withdrawn after publication |