CN105054109A - Nut sausage and preparation method thereof - Google Patents
Nut sausage and preparation method thereof Download PDFInfo
- Publication number
- CN105054109A CN105054109A CN201510414844.5A CN201510414844A CN105054109A CN 105054109 A CN105054109 A CN 105054109A CN 201510414844 A CN201510414844 A CN 201510414844A CN 105054109 A CN105054109 A CN 105054109A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- mutton
- tea
- minute
- Prior art date
- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000021110 pickles Nutrition 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 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
- 235000014571 nuts Nutrition 0.000 claims abstract description 10
- 241000222336 Ganoderma Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 241000208966 Polygala Species 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 240000007049 Juglans regia Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 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
- 238000010298 pulverizing process Methods 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
- 230000000694 effects 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
- 241000572565 Alpinia oxyphylla Species 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
- 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
- 241000758789 Juglans Species 0.000 description 4
- 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
- 210000004556 brain Anatomy 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
- 230000001256 tonic effect Effects 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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a nut sausage and a preparation method thereof. The sausage is characterized in that the sausage is prepared from the following raw materials in parts by weight: mutton 400-410 parts, pig fat 30-35 parts, English walnut seeds 20-22 parts, olive oil 2-3 parts, sweet fermented flour sauce 5-6 parts, polygala roots 1-2 parts, fructus alpinae oxyphyllae 3-4 parts, radix pseudostellariae 1-2 parts, glossy ganoderma 2-3 parts, edible salt 35-40 parts, tea leaves 15-16 parts, pickle juice 32-35 parts and chitosan 0.2-0.3 part. The sausage is fermented by using the pickle juice, which can realize full utilization of resources, and the fermented mutton is improved in nutritional value, and the smell of mutton is removed. Tea water is added into the mutton and the pig fat during the pickling process and tea polyphenols contained in the tea water can inhibit the formation of nitrite, which makes the sausage healthier. The addition of chitosan provides an antioxidant effect, and can prolong the shelf life of the sausage and can also increase the water-retaining property of the sausage at the same time. In addition, the sausage also contains a variety of Chinese herbal medicine ingredients to provide a brain-invigorating effect.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of nut 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 nut 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 nut sausage, is characterized in that being made up of the raw material of following weight portion:
Mutton 400-410, pig show condition 30-35, walnut kernel 20-22, olive oil 2-3, sweet fermented flour sauce 5-6, polygala root 1-2, fructus alpiniae oxyphyllae 3-4, radix pseudostellariae 1-2, glossy ganoderma 2-3, salt 35-40, tealeaves 15-16, pickle juice 32-35, shitosan 0.2-0.3.
The preparation method of described nut sausage, is characterized in that comprising the following steps:
(1) polygala root, fructus alpiniae oxyphyllae, radix pseudostellariae, glossy ganoderma 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) walnut kernel and mixed with olive oil are mixed thoroughly, send into baking box, discharging after baking 10-15 minute at 250-270 DEG C, mixes with traditional Chinese medicine powder, step (3) gained material and leftover materials after pulverizing and mixes 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 brain tonic.
Detailed description of the invention
A kind of nut sausage, is characterized in that being made up of the raw material of following weight portion (kilogram):
Mutton 400, pig show condition 30, walnut kernel 20, olive oil 2, sweet fermented flour sauce 5, polygala root 1, fructus alpiniae oxyphyllae 3, radix pseudostellariae 1, glossy ganoderma 2, salt 35, tealeaves 15, pickle juice 32, shitosan 0.2.
The preparation method of described nut sausage, comprises the following steps:
(1) polygala root, fructus alpiniae oxyphyllae, radix pseudostellariae, glossy ganoderma 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) walnut kernel and mixed with olive oil are mixed thoroughly, send into baking box, discharging after baking 10-15 minute at 250-270 DEG C, mixes with traditional Chinese medicine powder, step (3) gained material and leftover materials after pulverizing and mixes 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 nut sausage, is characterized in that being made up of the raw material of following weight portion:
Mutton 400-410, pig show condition 30-35, walnut kernel 20-22, olive oil 2-3, sweet fermented flour sauce 5-6, polygala root 1-2, fructus alpiniae oxyphyllae 3-4, radix pseudostellariae 1-2, glossy ganoderma 2-3, salt 35-40, tealeaves 15-16, pickle juice 32-35, shitosan 0.2-0.3.
2. the preparation method of nut sausage according to claim 1, is characterized in that comprising the following steps:
(1) polygala root, fructus alpiniae oxyphyllae, radix pseudostellariae, glossy ganoderma 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) walnut kernel and mixed with olive oil are mixed thoroughly, send into baking box, discharging after baking 10-15 minute at 250-270 DEG C, mixes with traditional Chinese medicine powder, step (3) gained material and leftover materials after pulverizing and mixes 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 |
|---|---|---|---|
| CN201510414844.5A CN105054109A (en) | 2015-07-15 | 2015-07-15 | Nut sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510414844.5A CN105054109A (en) | 2015-07-15 | 2015-07-15 | Nut sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105054109A true CN105054109A (en) | 2015-11-18 |
Family
ID=54483831
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510414844.5A Pending CN105054109A (en) | 2015-07-15 | 2015-07-15 | Nut sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105054109A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037249A (en) * | 2019-05-13 | 2019-07-23 | 黑龙江八一农垦大学 | A kind of preparation method of walnut protein Fermented Sausages |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731653A (en) * | 2008-11-25 | 2010-06-16 | 许晓曦 | Walnut peanut fresh sausage and preparation method thereof |
| CN103494219A (en) * | 2013-08-13 | 2014-01-08 | 鲁杨 | Fish flesh brain-nourishing sausage |
| CN103494218A (en) * | 2013-08-13 | 2014-01-08 | 鲁杨 | Black sesame blood-tonifying sausage |
| CN103892322A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Nut-containing ham sausage |
| CN104256703A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Spicy nut sausage and preparing method thereof |
-
2015
- 2015-07-15 CN CN201510414844.5A patent/CN105054109A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731653A (en) * | 2008-11-25 | 2010-06-16 | 许晓曦 | Walnut peanut fresh sausage and preparation method thereof |
| CN103892322A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Nut-containing ham sausage |
| CN103494219A (en) * | 2013-08-13 | 2014-01-08 | 鲁杨 | Fish flesh brain-nourishing sausage |
| CN103494218A (en) * | 2013-08-13 | 2014-01-08 | 鲁杨 | Black sesame blood-tonifying sausage |
| CN104256703A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Spicy nut sausage and preparing 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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037249A (en) * | 2019-05-13 | 2019-07-23 | 黑龙江八一农垦大学 | A kind of preparation method of walnut protein Fermented Sausages |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151118 |
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| WD01 | Invention patent application deemed withdrawn after publication |