CN105077345A - Pork sausage and making method thereof - Google Patents
Pork sausage and making method thereof Download PDFInfo
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- CN105077345A CN105077345A CN201510493127.6A CN201510493127A CN105077345A CN 105077345 A CN105077345 A CN 105077345A CN 201510493127 A CN201510493127 A CN 201510493127A CN 105077345 A CN105077345 A CN 105077345A
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- parts
- sausage
- pork
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- onion
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 23
- 235000015277 pork Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 claims abstract description 6
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 claims abstract description 6
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 claims abstract description 6
- 235000009132 capsorubin Nutrition 0.000 claims abstract description 6
- 235000012658 paprika extract Nutrition 0.000 claims abstract description 6
- 239000001688 paprika extract Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 5
- 241000234282 Allium Species 0.000 claims description 12
- 235000010582 Pisum sativum Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 240000000571 Nopalea cochenillifera Species 0.000 claims description 9
- 241000167550 Centella Species 0.000 claims description 6
- 241000219843 Pisum Species 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000008989 cinnamomi cortex Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 210000004003 subcutaneous fat Anatomy 0.000 claims description 3
- 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 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 239000002285 corn oil Substances 0.000 abstract description 2
- 235000005687 corn oil Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000572565 Alpinia oxyphylla Species 0.000 abstract 1
- 244000146462 Centella asiatica Species 0.000 abstract 1
- 235000004032 Centella asiatica Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 230000001256 tonic effect Effects 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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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)
- Botany (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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses pork sausage. The pork sausage is made from, by weight, 500-510 parts of pork, 80-90 parts of pigskin, 20-22 parts of onion, 8-9 parts of red wine, 40-45 parts of pea, 5-6 parts of rhodiola rosea, 4-5 parts of centella asiatica, 5-6 parts of alpinia oxyphylla, 14-15 parts of salt, 8-9 parts of cinnamon powder, 12-14 parts of five spice powder and 0.9-1 part of capsorubin. Low-fat and high-protein pigskin replaces pig fat to be added to the sausage after being processed, the content of fat and cholesterol can be decreased, the content of protein in the product is increased, the influences that when fat is reduced, juicy sense and fragrance become weak can be reduced due to added corn oil, and the existing sensory quality of the sausage is kept; the sausage can be bright in color due to the added capsorubin, and meanwhile the shelf life of the sausage is prolonged; the pork sausage contains various Chinese herbal medicine ingredients and has the effect on strengthening brain.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Roast Pork Sausage and preparation method thereof.
Background technology
Sausage be with fresh, freeze livestock meat for raw material, be made through techniques such as correction, rubbing, allotments.Because having delicious flavour, be easy to carry, the advantage such as instant and be subject to the favor of consumer.But this class meat fat content is high, is unfavorable for healthy diet.At present, health organization all advocates the fat intake reduced in meals all over the world, especially saturated fatty acid and cholesterol, to reduce the risk that obesity, angiocardiopathy occur.But fat gives product special flavour, texture, mouthfeel in meat products, affect the succulence of product, tenderness etc., the minimizing of fat can affect the entirety acceptability of product.Therefore, while reducing the fat content in meat products, product quality how is kept to become the problem in recent years needing to solve.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of Roast Pork Sausage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Roast Pork Sausage, be made up of the raw material of following weight portion:
Pork 500-510, pigskin 80-90, onion 20-22, red wine 8-9, pea 40-45, rhodiola root 5-6, centella 4-5, fructus alpiniae oxyphyllae 5-6, salt 14-15, cinnamomi cortex pulveratus 8-9, five-spice powder 12-14, capsorubin 0.9-1.
The preparation method of described Roast Pork Sausage, comprises the following steps:
(1) rhodiola root, centella, fructus alpiniae oxyphyllae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, obtain liquid;
(2) pigskin is removed slitting after subcutaneous fat and pig hair, the frozen water cutmixer adding 30% is cut and is mixed 20 minutes, then that gained material is dry at 37 DEG C, then pulverizes with Cyclone mill;
(3) onion is squeezed the juice, obtain Conditions of Onion Juice; Little for red wine fire is simmered by pea to dry, then break into pureed, obtain mashed peas;
(4) pork adds liquid, Conditions of Onion Juice, salt pickles 8-12 hour at 0-4 DEG C, then in meat grinder, use the web plate Minced Steak 1-2 time in Ф 7mm aperture, gained material mixes with step (2) gained material, mashed peas and leftover materials to be mixed thoroughly, and filling at the Collagent casing for sausages of vacuum filling machine Ф 19mm, every 0.8-1.0m is a joint, two cotton rope is tightened, hang on baking rack, send into bakery, at 70-85 DEG C, toast 70-80 minute, then carry out packing, sterilization, to obtain final product.
Advantage of the present invention is: the present invention replaces pig show condition to add in sausage by after the processing of the pigskin of low fat high protein, metabolism of lipid and cholesterol content can be reduced, increase product protein content, the corn oil added can reduce fat and reduce the impacts such as the juice sense, the fragrance that bring is thin out, keep the original organoleptic quality of sausage, and the capsorubin added can make the present invention bright in colour, extend shelf life 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 Roast Pork Sausage, be made up of the raw material of following weight portion (kilogram):
Pork 500, pigskin 80, onion 20, red wine 8, pea 40, rhodiola root 5, centella 4, fructus alpiniae oxyphyllae 5, salt 14, cinnamomi cortex pulveratus 8, five-spice powder 12, capsorubin 0.9.
The preparation method of described Roast Pork Sausage, comprises the following steps:
(1) rhodiola root, centella, fructus alpiniae oxyphyllae are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, collects filtrate, obtains liquid;
(2) pigskin is removed slitting after subcutaneous fat and pig hair, the frozen water cutmixer adding 30% is cut and is mixed 20 minutes, then that gained material is dry at 37 DEG C, then pulverizes with Cyclone mill;
(3) onion is squeezed the juice, obtain Conditions of Onion Juice; Little for red wine fire is simmered by pea to dry, then break into pureed, obtain mashed peas;
(4) pork adds liquid, Conditions of Onion Juice, salt pickles 8 hours at 0 DEG C, then in meat grinder with the web plate Minced Steak 1 time in Ф 7mm aperture, gained material mixes with step (2) gained material, mashed peas and leftover materials to be mixed thoroughly, and filling at the Collagent casing for sausages of vacuum filling machine Ф 19mm, every 0.8m is a joint, two cotton rope is tightened, hang on baking rack, send into bakery, toast 70 minutes at 70 DEG C, then carry out packing, sterilization, to obtain final product.
Claims (2)
1. a Roast Pork Sausage, is characterized in that being made up of the raw material of following weight portion:
Pork 500-510, pigskin 80-90, onion 20-22, red wine 8-9, pea 40-45, rhodiola root 5-6, centella 4-5, fructus alpiniae oxyphyllae 5-6, salt 14-15, cinnamomi cortex pulveratus 8-9, five-spice powder 12-14, capsorubin 0.9-1.
2. the preparation method of Roast Pork Sausage according to claim 1, is characterized in that comprising the following steps:
(1) rhodiola root, centella, fructus alpiniae oxyphyllae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, obtain liquid;
(2) pigskin is removed slitting after subcutaneous fat and pig hair, the frozen water cutmixer adding 30% is cut and is mixed 20 minutes, then that gained material is dry at 37 DEG C, then pulverizes with Cyclone mill;
(3) onion is squeezed the juice, obtain Conditions of Onion Juice; Little for red wine fire is simmered by pea to dry, then break into pureed, obtain mashed peas;
(4) pork adds liquid, Conditions of Onion Juice, salt pickles 8-12 hour at 0-4 DEG C, then in meat grinder, use the web plate Minced Steak 1-2 time in Ф 7mm aperture, gained material mixes with step (2) gained material, mashed peas and leftover materials to be mixed thoroughly, and filling at the Collagent casing for sausages of vacuum filling machine Ф 19mm, every 0.8-1.0m is a joint, two cotton rope is tightened, hang on baking rack, send into bakery, at 70-85 DEG C, toast 70-80 minute, then carry out packing, sterilization, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493127.6A CN105077345A (en) | 2015-08-13 | 2015-08-13 | Pork sausage and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493127.6A CN105077345A (en) | 2015-08-13 | 2015-08-13 | Pork sausage and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077345A true CN105077345A (en) | 2015-11-25 |
Family
ID=54559392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510493127.6A Withdrawn CN105077345A (en) | 2015-08-13 | 2015-08-13 | Pork sausage and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077345A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397144A (en) * | 2017-07-19 | 2017-11-28 | 夏义法 | A kind of processing method of the spicy type roasted sausage of stomach invigorating |
| CN111588000A (en) * | 2020-06-05 | 2020-08-28 | 深圳市合成号食品有限公司 | Sausage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653265A (en) * | 2009-09-21 | 2010-02-24 | 贵州五福坊食品有限公司 | Vegetable dried pork and preparation method thereof |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103689636A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Black fungus grain chicken sausage |
-
2015
- 2015-08-13 CN CN201510493127.6A patent/CN105077345A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653265A (en) * | 2009-09-21 | 2010-02-24 | 贵州五福坊食品有限公司 | Vegetable dried pork and preparation method thereof |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103689636A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Black fungus grain chicken sausage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397144A (en) * | 2017-07-19 | 2017-11-28 | 夏义法 | A kind of processing method of the spicy type roasted sausage of stomach invigorating |
| CN111588000A (en) * | 2020-06-05 | 2020-08-28 | 深圳市合成号食品有限公司 | Sausage and preparation method thereof |
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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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151125 |