CN105124634A - Harbin flavor sausage and preparation method thereof - Google Patents
Harbin flavor sausage and preparation method thereof Download PDFInfo
- Publication number
- CN105124634A CN105124634A CN201510437271.8A CN201510437271A CN105124634A CN 105124634 A CN105124634 A CN 105124634A CN 201510437271 A CN201510437271 A CN 201510437271A CN 105124634 A CN105124634 A CN 105124634A
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- China
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- parts
- pork
- harbin
- minutes
- sausage
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- Pending
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 19
- 235000019634 flavors Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000015277 pork Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 210000000936 intestine Anatomy 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 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 claims description 6
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 6
- 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 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000020995 raw meat 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
- 238000010257 thawing Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003913 materials processing 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)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to Harbin flavor sausage and a preparation method thereof. The Harbin flavor sausage includes following raw materials, by weight, 100 parts of pork, 8 parts of corn starch, 7 parts of modified starch, 2 parts of soybean protein isolate, 60 parts of ice water, 3.2 parts of salt, 1.8 parts of sugar, 0.5 parts of monosodium glutamate, 2 parts of composite phosphate, 0.5 parts of carrageenan, 0.1 parts of d-sodium erythorbate, 0.01 parts of sodium nitrite, 0.3 parts of white pepper powder, 2.5 parts of garlic, 0.35 parts of a flavor-increasing powder, 0.4 parts of pork aqueous essence and 0.008 parts of monascus red. The Harbin sausage has both the flavors of roasted sausage and garlic taste, is simple in preparation, is rich in nutrition and has a chewy mouth feel.
Description
Technical field
The present invention relates to field of food, particularly a kind of Harbin local flavor bologna sausage and preparation method thereof, fragrant to roasting intestines and garlic feature is combined, makes simple, nutritious, mouthfeel chewiness.
Background technology
Harbin local flavor bologna sausage is the sausage made with the materials processing such as pork and starch, be well received by consumers, the object of the invention is in conjunction with current consumer liking and demand Harbin local flavor bologna sausage, improve formula, make and a fragrant to roasting intestines and garlic feature to be combined, make simple, nutritious, the Harbin local flavor bologna sausage of mouthfeel chewiness.
Summary of the invention
The object of this invention is to provide one roasting intestines and the fragrant feature of garlic are combined, make simple, nutritious, Harbin local flavor bologna sausage of mouthfeel chewiness and preparation method thereof.
The technical solution used in the present invention is:
A kind of Harbin local flavor bologna sausage, this bologna sausage is prepared by the raw material comprising following parts by weight:
Pork: 100 parts; Cornstarch: 8 parts; Converted starch: 7 parts; Soybean protein isolate: 2 parts; Frozen water: 60 parts; Salt: 3.2 parts; White sugar: 1.8 parts; Monosodium glutamate: 0.5 part; Composite phosphate: 2 parts; Carragheen: 0.5 part; Different Vc sodium: 0.1 part; Natrium nitrosum: 0.01 part; White pepper powder: 0.3 part; Garlic: 2.5 parts; Flavouring powder: 0.35 part; The watery essence of pork: 0.4 part; Monascus color: 0.008 part.
Preferably, in described pork, the ratio of show condition and lean meat is 3:7.
Preferably, described flavouring powder is the meat products flavouring powder 1# that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
Preferably, the watery essence of described pork is the watery essence 8261 of pork that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
Present invention also offers the preparation method of above-mentioned Harbin local flavor bologna sausage, comprise the steps:
1) raw material pork twists out with diameter 12mm orifice plate after thawing, and mixes rear overlay film thoroughly pickle 24 hours with salt, natrium nitrosum, Monascus color; 2) pickled raw meat is dropped into stuffing mixer, add phosphate, different Vc sodium, carragheen, white pepper powder and 1/3 frozen water, stir about 10 minutes, add monosodium glutamate, white sugar, the watery essence of pork, flavouring powder, mashed garlic and 1/3 frozen water again, stir about 5 minutes again, finally add soybean protein isolate, cornstarch, converted starch and remaining frozen water, then stir about 10 minutes good to meat stuffing glossiness, thickness is even, and filling temperature control is between 8-12 DEG C; 3) filling: with 8-10 road hog intestine quantitative filling; 4) dry 30-40 minute of 75 DEG C of native stoves are dry and comfortable to appearance; 5) boiling: 80-85 DEG C boiling to center temperature 72-75 DEG C, about 40 minutes; 6), 50-55 DEG C of sawdust sootiness; 7) room temperature is cooled to, vacuum packaging, with 90 DEG C of two-stage sterilizations 30 minutes; 8) cool.
The beneficial effect that the present invention has:
Fragrant to roasting intestines and garlic feature combines by Harbin of the present invention local flavor bologna sausage, makes simple, nutritious, mouthfeel chewiness.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A kind of Harbin local flavor bologna sausage, this bologna sausage is prepared by the raw material comprising following parts by weight:
Pork: 100 parts; Cornstarch: 8 parts; Converted starch: 7 parts; Soybean protein isolate: 2 parts; Frozen water: 60 parts; Salt: 3.2 parts; White sugar: 1.8 parts; Monosodium glutamate: 0.5 part; Composite phosphate: 2 parts; Carragheen: 0.5 part; Different Vc sodium: 0.1 part; Natrium nitrosum: 0.01 part; White pepper powder: 0.3 part; Garlic: 2.5 parts; Flavouring powder: 0.35 part; The watery essence of pork: 0.4 part; Monascus color: 0.008 part.
In described pork, the ratio of show condition and lean meat is 3:7.
Described flavouring powder is the meat products flavouring powder 1# that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
The watery essence of described pork is the watery essence 8261 of pork that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
The preparation method of this Harbin local flavor bologna sausage, comprises the steps:
1) raw material pork twists out with diameter 12mm orifice plate after thawing, and mixes rear overlay film thoroughly pickle 24 hours with salt, natrium nitrosum, Monascus color; 2) pickled raw meat is dropped into stuffing mixer, add phosphate, different Vc sodium, carragheen, white pepper powder and 1/3 frozen water, stir about 10 minutes, add monosodium glutamate, white sugar, the watery essence of pork, flavouring powder, mashed garlic and 1/3 frozen water again, stir about 5 minutes again, finally add soybean protein isolate, cornstarch, converted starch and remaining frozen water, then stir about 10 minutes good to meat stuffing glossiness, thickness is even, and filling temperature control is between 8-12 DEG C; 3) filling: with 8-10 road hog intestine quantitative filling; 4) dry 30-40 minute of 75 DEG C of native stoves are dry and comfortable to appearance; 5) boiling: 80-85 DEG C boiling to center temperature 72-75 DEG C, about 40 minutes; 6), 50-55 DEG C of sawdust sootiness; 7) room temperature is cooled to, vacuum packaging, with 90 DEG C of two-stage sterilizations 30 minutes; 8) cool.
Claims (4)
1. a Harbin local flavor bologna sausage, is characterized in that: this bologna sausage is prepared by the raw material comprising following parts by weight: pork: 100 parts; Cornstarch: 8 parts; Converted starch: 7 parts; Soybean protein isolate: 2 parts; Frozen water: 60 parts; Salt: 3.2 parts; White sugar: 1.8 parts; Monosodium glutamate: 0.5 part; Composite phosphate: 2 parts; Carragheen: 0.5 part; Different Vc sodium: 0.1 part; Natrium nitrosum: 0.01 part; White pepper powder: 0.3 part; Garlic: 2.5 parts; Flavouring powder: 0.35 part; The watery essence of pork: 0.4 part; Monascus color: 0.008 part.
2. a kind of Harbin local flavor bologna sausage according to claim 1, is characterized in that: in described pork, the ratio of show condition and lean meat is 3:7.
3. a kind of Harbin local flavor bologna sausage according to claim 1 or 2, is characterized in that: the watery essence of described pork is the watery essence 8261 of pork that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
4. the preparation method of local flavor bologna sausage in Harbin described in any one of claim 1-3, is characterized in that: comprise the steps: 1) raw material pork twists out with diameter 12mm orifice plate after thawing, mixes rear overlay film thoroughly pickle 24 hours with salt, natrium nitrosum, Monascus color; 2) pickled raw meat is dropped into stuffing mixer, add phosphate, different Vc sodium, carragheen, white pepper powder and 1/3 frozen water, stir about 10 minutes, add monosodium glutamate, white sugar, the watery essence of pork, flavouring powder, mashed garlic and 1/3 frozen water again, stir about 5 minutes again, finally add soybean protein isolate, cornstarch, converted starch and remaining frozen water, then stir about 10 minutes good to meat stuffing glossiness, thickness is even, and filling temperature control is between 8-12 DEG C; 3) filling: with 8-10 road hog intestine quantitative filling; 4) dry 30-40 minute of 75 DEG C of native stoves are dry and comfortable to appearance; 5) boiling: 80-85 DEG C boiling to center temperature 72-75 DEG C, about 40 minutes; 6), 50-55 DEG C of sawdust sootiness; 7) room temperature is cooled to, vacuum packaging, with 90 DEG C of two-stage sterilizations 30 minutes; 8) cool.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510437271.8A CN105124634A (en) | 2015-07-22 | 2015-07-22 | Harbin flavor sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510437271.8A CN105124634A (en) | 2015-07-22 | 2015-07-22 | Harbin flavor sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124634A true CN105124634A (en) | 2015-12-09 |
Family
ID=54710511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510437271.8A Pending CN105124634A (en) | 2015-07-22 | 2015-07-22 | Harbin flavor sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124634A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967925A (en) * | 2018-09-07 | 2018-12-11 | 唐清池 | A kind of bologna sausage and preparation method thereof of the flavor of linseed containing gold |
| CN110226716A (en) * | 2019-06-06 | 2019-09-13 | 黑龙江八一农垦大学 | A kind of coarse cereals albumen sausage and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| CN102302191A (en) * | 2011-09-02 | 2012-01-04 | 天津春发生物科技集团有限公司 | Method for preparing sausage |
| CN103349297A (en) * | 2013-07-25 | 2013-10-16 | 江苏迈斯克食品有限公司 | Vanilla crackling sausage and preparation method thereof |
| CN103385480A (en) * | 2013-07-25 | 2013-11-13 | 江苏迈斯克食品有限公司 | Preparation method of novel gristle sausage with Orleans flavor |
| CN103815429A (en) * | 2014-01-09 | 2014-05-28 | 四川四海食品股份有限公司 | Formula for gift pack sausage |
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| CN104026613A (en) * | 2013-03-07 | 2014-09-10 | 青岛积德成食品有限公司 | Bologna sausage and making method thereof |
-
2015
- 2015-07-22 CN CN201510437271.8A patent/CN105124634A/en active Pending
Patent Citations (8)
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| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| CN102302191A (en) * | 2011-09-02 | 2012-01-04 | 天津春发生物科技集团有限公司 | Method for preparing sausage |
| CN104026613A (en) * | 2013-03-07 | 2014-09-10 | 青岛积德成食品有限公司 | Bologna sausage and making method thereof |
| CN103349297A (en) * | 2013-07-25 | 2013-10-16 | 江苏迈斯克食品有限公司 | Vanilla crackling sausage and preparation method thereof |
| CN103385480A (en) * | 2013-07-25 | 2013-11-13 | 江苏迈斯克食品有限公司 | Preparation method of novel gristle sausage with Orleans flavor |
| CN103815429A (en) * | 2014-01-09 | 2014-05-28 | 四川四海食品股份有限公司 | Formula for gift pack sausage |
| CN103892323A (en) * | 2014-04-02 | 2014-07-02 | 陈迎霞 | Spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967925A (en) * | 2018-09-07 | 2018-12-11 | 唐清池 | A kind of bologna sausage and preparation method thereof of the flavor of linseed containing gold |
| CN110226716A (en) * | 2019-06-06 | 2019-09-13 | 黑龙江八一农垦大学 | A kind of coarse cereals albumen sausage and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151209 |