CN105266061A - Pork sausages containing termitomyces albuminosus - Google Patents
Pork sausages containing termitomyces albuminosus Download PDFInfo
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- CN105266061A CN105266061A CN201510777151.2A CN201510777151A CN105266061A CN 105266061 A CN105266061 A CN 105266061A CN 201510777151 A CN201510777151 A CN 201510777151A CN 105266061 A CN105266061 A CN 105266061A
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- pork
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- collybia albuminosa
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- 235000015277 pork Nutrition 0.000 title claims abstract description 90
- 235000013580 sausages Nutrition 0.000 title claims abstract description 43
- 241001327916 Termitomyces albuminosus Species 0.000 title claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 76
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 241000222680 Collybia Species 0.000 claims description 37
- 235000013372 meat Nutrition 0.000 claims description 34
- 239000000203 mixture Substances 0.000 claims description 32
- 239000000843 powder Substances 0.000 claims description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 10
- 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 10
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 10
- 235000010350 erythorbic acid Nutrition 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 239000001931 piper nigrum l. white Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 10
- 229910052708 sodium Inorganic materials 0.000 claims description 10
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 10
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 10
- 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 claims description 10
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 10
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 10
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000020997 lean meat Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 229940073490 sodium glutamate Drugs 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 description 8
- 238000002156 mixing Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000283216 Phocidae Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000256602 Isoptera Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000283139 Pusa sibirica Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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)
Abstract
Pork sausages containing termitomyces albuminosus are made from, by weight, 70-85 parts of pork, 5-8 parts of starch, 12-16 parts of water and an auxiliary material and are characterized in that the raw materials further include 0.5-1 part of termitomyces albuminosus, and the auxiliary material includes 1-3 parts of pickling material for pickling the raw material pork. The pork sausages have delicious taste and further have the effect of lowering blood sugar.
Description
Technical field
The present invention relates to food production manufacturing technology, be specially a kind of pork sausages containing collybia albuminosa.
Background technology
Pork sausages is the meat product that people generally eat, and there is the pork sausages of various taste in the market, such as garlic intestines, sootiness intestines etc.Existing pork sausages is generally coordinate various flavor enhancement processing and fabricating to form by pork and starch, and its nutritional labeling is relatively simple, simultaneously containing a large amount of fat and heat, concerning three high crowds, should not too much eat.Therefore, can not meet people to the diversified demand of food nutrition, and like the carnivorous edible needs belonging to again three high crowds.
Summary of the invention
For this reason, the invention provides a kind of pork sausages containing collybia albuminosa, it is delicious flavour but also have and fall hypoglycemic effect not only.
On the one hand, the invention provides a kind of pork sausages containing collybia albuminosa, its raw material comprises with weight parts: pork 70-85 part, starch 5-10 part, water 12-16 part and auxiliary material, is characterized in that: described raw material also comprises collybia albuminosa 0.5-1 part; Described auxiliary material comprises the preserved materials 1-3 part for pickling pork source.
Optionally, described raw material comprises Termitomyces albuminosus 0.8 weight portion.
Optionally, described raw material comprises pork 80 weight portion.
Optionally, the composition of described preserved materials comprises salt 40-50 part, glucose 3-4 part and natrium nitrosum 0.2-0.3 part with weight parts.
Optionally, the consumption of described preserved materials is 2 weight portions.
Optionally, described auxiliary material also comprises little auxiliary material, described little auxiliary material comprise sodium glutamate, white pepper and semen myristicae powder, sodium pyrophosphate and D-araboascorbic acid sodium one or more.
Optionally, described little auxiliary material composition comprises with weight parts: sodium pyrophosphate 300-400 part, white pepper powder 100-130 part, semen myristicae powder 50-70 part, D-araboascorbic acid sodium 70-90 part and monosodium glutamate 100-130 part.
Optionally, described water is solid-state ice.
Optionally, described pork comprises show condition 13-18 weight portion and lean meat 67-62 weight portion.
On the other hand, the invention provides a kind of preparation method of the pork sausages containing collybia albuminosa as above, this preparation method comprises:
1) get the raw materials ready: prepare raw material pork, starch, water, auxiliary material and collybia albuminosa, described auxiliary material comprises the preserved materials for pickling pork source;
2) pickle: in pork, add preserved materials, stir, pickle more than 48 hours at temperature 0-4 DEG C;
3) cut and mix: in pork, add water and starch, cut and mix to one-tenth meat gruel;
4) mix: by gained meat gruel vacuum mix 5 minutes;
5) bowel lavage: will cut and mix gained meat gruel and pour in casing, ligation;
6) subsequent handling: sterilization, checks card; Wherein said bactericidal formula is: be vented 7 minutes, heats up 8 minutes, 121 DEG C of insulation 10-15 minute.
Collybia albuminosa is the king of wild edible fungus, and its meat is plump, and matter filament is white, tender and crisp tasty and refreshing, and delicate fragrance is delicious, and nutritious, especially the content of protein is higher, containing 20 several amino acids, wherein 8 seed amino acid A wide selection of colours and designs of needed by human in protein.Chinese dynasties all praises that termite collybia albuminosa U.S.A does not stop talking, nutritious.According to analysis, every 100 grams of fresh collybia albuminosas moisture 92.61%, dry 7.39%.In dry, containing crude protein 34.94%, crude fat 3.40%, crude fibre 13.91%, soluble sugar 4.5%, hydrolysis sugar 9.59%, ash content 7.73%.In ash content, calcium oxide is 20.29%, phosphorus 4.62%, iron 1.89%, manganese 0.08%.Also stay alcohol and 16 seed amino acids and vitamin C containing ergot.Chicken fir has higher medical value, and modern medicine study finds, the active ingredient containing treatment diabetes in chicken fir, has obvious effect to reduction blood sugar.
Beneficial effect of the present invention is: added by Termitomyces albuminosus in pork sausages, and the tender and crisp meat perfume with pork of the deliciousness of Termitomyces albuminosus is arranged in pairs or groups, prepared pork sausages delicious flavour, non-greasy, tender and crisp tasty and refreshing, mouthfeel is good; And nutrition is more enriched and is had and falls hypoglycemic effect.
Accompanying drawing explanation
By reading hereafter detailed description of the preferred embodiment, various other advantage and benefit will become cheer and bright for those of ordinary skill in the art.Accompanying drawing only for illustrating the object of preferred embodiment, and does not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is the fabrication processing figure of the pork sausages containing Termitomyces albuminosus in the embodiment of the present invention.
Detailed description of the invention
The invention provides many applicable creative concepts, this creative concept can be reflected in a large number of in concrete context.The specific embodiment described in following embodiments of the present invention only as the exemplary illustration of specific implementation of the present invention, and does not form limitation of the scope of the invention.
In one embodiment of the invention, provide a kind of pork sausages containing collybia albuminosa, its raw material comprises with weight parts: pork 70-90 part, starch 5-8 part, water 12-16 part and auxiliary material, is characterized in that: described raw material also comprises collybia albuminosa 0.5-5 weight portion; Described auxiliary material comprises the preserved materials 1.5-2.5 weight portion for pickling pork source.
In the embodiment of the present invention, described pork choose the mouthfeel affecting product meat intestines, fat meat another people can feel greasy too much, fat meat may make again the meat of meat intestines fragrant not enough very little, therefore, use lean meat more than the pork of fat meat, preferred use comprises show condition 12-20 weight portion as 12 weight portions, 16 weight portions or 20 weight portions, with lean meat 60-68 weight portion as 60 weight portions, the pork of 64 weight portions or 68 weight portions, the consumption of pork affects the operability of technique too much, the mouthfeel of meat intestines can be made again to be very little affected, therefore described pork is preferably 70-90 weight portion, be more preferably 80 weight portions.
In the embodiment of the present invention, the use of described Termitomyces albuminosus can reduce the greasy feeling of pork on the one hand, increase the nutritive value of pork sausages on the one hand, its consumption can add with reference to the amount of meat intestines auxiliary material, not easily too much, otherwise can a presumptuous guest usurps the role of the host affects the mouthfeel of pork sausages on the contrary, preferably its parts by weight are 0.5-5 part, are more preferably 0.8 part.
In the embodiment of the present invention, described preserved materials is used to pickle pork, to promote the deliciousness sense of pork, the composition of described preserved materials comprises salt 40-50 part, glucose 3-4 part and natrium nitrosum 0.2-0.3 part with weight parts, within the food interpolation scope that the use of natrium nitrosum allows in country, the fresh keeping property of pork sausages can be improved, pork can be regulated in described preserved materials after pickling for a long time the taste of pork and effective fishy smell removing pork, described preserved materials use amount is 1.5-2.5 weight portion, is preferably 2 weight portions.
In the embodiment of the present invention, described little auxiliary material can be used to carry out further seasoning to pork, described little auxiliary material can comprise sodium glutamate, white pepper and semen myristicae powder, sodium pyrophosphate and D-araboascorbic acid sodium one or more.Preferably, described little auxiliary material composition comprises with weight parts: sodium pyrophosphate 350 parts, white pepper powder 120 parts, 60 parts, semen myristicae powder, 80 parts, D-araboascorbic acid sodium and sodium glutamate 120 parts.The use of described little auxiliary material adds the mouthfeel of pork sausages, has catered to popular taste.
In the embodiment of the present invention, described water is solid-state ice, cuts and mixes, often need to use ice in the making of pork sausages for the ease of the mixing of pork and starch, ice and meat and starch mix the lubricity and toughness that can increase meat gruel.Its consumption directly has influence on pork sausages processing, and consumption can make to cut too much to be mixed the inadequate thickness of gained meat gruel thus affects the mouldability of product and the quality of meat intestines, and consumption can reduce again the lubricity of meat gruel very little, and the consumption of Gu Shui is preferably 12-16 weight portion.
In embodiments of the invention, the preparation method of the pork sausages containing collybia albuminosa as above comprises:
1) get the raw materials ready: prepare raw material pork, starch, water, auxiliary material and collybia albuminosa according to above-mentioned consumption, described auxiliary material comprises preserved materials for pickling pork source and little auxiliary material;
In this step, pork is repaiied and removes extravasated blood meat, thick blood vessel, thick muscle, thick tissue film, bone slag, block-by-block inspection pig hair, dirt and exogenous impurity.Meat after arranging is cut into the bulk being no more than 300 parts; Choose the wild collybia albuminosa of the local characteristic resources in Nanhua, after raw material is selected, selects higher level's product, test, then remove mud pin, clean whole mushroom, after dicing, dispersion is treated for subsequent use.
2) pickle: in pork, add preserved materials, stir, pickle more than 48 hours at temperature 0-4 DEG C; In this step, by the pickle salt amount of 1-3%, the fritter meat accurately taking pickle salt He put in order, stir 10 minutes with mixing machine or craft, load and pickle case (bucket), salting period must reach more than 48 hours;
3) cut and mix: in pork, add little auxiliary material, water and starch, cut and mix to one-tenth meat gruel;
This step is specially:
A, first operate on axle one gear switch then the dish switch that boils.
B, evenly slowly pour show condition, fewer than half lean meat raw material into.
C, evenly topple over and weigh up little auxiliary material, add ice simultaneously.
D, unlatching cutter shaft fourth gear, cut 60 seconds altogether,
E, add residue lean meat fourth gear again and cut 45 seconds.
F, add starch again and cut 50 seconds.
Part, the switch of cutter shaft is reduced to one grade, discharging.
4) mix: by gained meat gruel vacuum mix 5 minutes, be specially: first the meat gruel cut is poured in mixer, then close lid and open vacuum to-0.06Mpa, the mixing time is 5 minutes, after mix is complete, and uncap discharging again after vacuum meter zero;
5) bowel lavage: will cut and mix gained meat gruel and pour in casing, ligation;
This step specifically comprises:
A, to pour into cutting the meat stuffing mixed in casing with continous vacuum sausage binding machine, and use aluminum steel ligation, specification is 75 parts/or 40 parts/.The meat stuffing recorded wants expansibility moderate, does not fill too tight or too loose.Can not pore be had in whole casing after filling, should be full.
B, the residual filling in machine should be cleared, the meat stuffing on ground is picked up, and with water, equipment is rinsed well, notes protecting all parts injury-free during cleaning robot parts.
C, filled semi-finished product can not be deposited at normal temperatures, and timely sterilization, before sterilization, meat stuffing temperature must not more than 10 DEG C.The environment temperature of bottling department is below 15 DEG C.
6) subsequent handling: check card, sterilization; Wherein said bactericidal formula is: be vented 7 minutes, heats up 8 minutes, 121 DEG C of insulation 10-15 minute;
In this step, described in check card critical, can not take off card, ligation is firm, good seal.Air can not be had in casing after checking card;
Described sterilization comprises:
A. conscientiously to check before sterilization, correct each link, valve, temperature, recorder whether normal (steam, cold water, compressed air etc.);
B. seal to sterilizing time and be no more than 30 minutes;
C. bactericidal formula is: be vented 7 points, heats up 8 points, 40 parts/: be incubated 10 points/121 DEG C, 75 parts/: be incubated 15 points/121 DEG C, water-cooled to 25 DEG C (central temperature) takes the dish out of the pot
When D. lowering the temperature, ham sausage should be made to lower the temperature as early as possible, prevent cooling too fast again and the uneven casing of ham sausage external and internal pressure is burst.
Finally, warehouse-in is cleaned:
Dry or dry the moisture on ham sausage surface in time, neat pile in case on, be transported into heat room after pile and carry out mark.
Technological parameter used in above-mentioned preparation process such as vacuum, cut the time of mixing, mixing time and often kind of device-dependent, above-mentioned given parameter is the one of example, according to the difference of used equipment, the setting of these parameters is not limited to above-mentioned example, can only obtain cutting mixing uniform meat gruel.
Pork sausages obtained by above-mentioned preparation process, color and luster is tangent plane is baby pink, allows surperficial yellowish; Flavour smell is for having the due flavour of canned pork luncheon meat and smell, free from extraneous odour; Tissue morphology is that intestines body is evenly full, not damaged, surface clean, intact, and ligation is firm, good seal, dense structure, flexible sense, and section is good, without cartilage and other impurity, without porosity.
Embodiment 1
A pork sausages containing collybia albuminosa, its raw material comprises with weight parts: pork 70 parts, starch 10 parts, 12 parts, water, collybia albuminosa 0.5 part and auxiliary material, and described auxiliary material comprises the preserved materials 3 parts for pickling pork source.The composition of described preserved materials comprises salt 40 parts, glucose 3 parts and natrium nitrosum 0.3 part with weight parts,
Embodiment 2
Containing the pork sausages of collybia albuminosa, its raw material comprises with weight parts: pork 75 parts, starch 6 parts, 13 parts, ice, collybia albuminosa 0.6 part and auxiliary material, and described auxiliary material comprises preserved materials 2 parts for pickling pork source and little auxiliary material 0.5 part.The composition of described preserved materials comprises salt 45 parts, glucose 3.5 parts and natrium nitrosum 0.25 part with weight parts, and described little auxiliary material composition comprises with weight parts: sodium pyrophosphate 300 parts, white pepper powder 130 parts, 50 parts, semen myristicae powder, 90 parts, D-araboascorbic acid sodium and monosodium glutamate 100 parts.
Embodiment 3
A pork sausages containing collybia albuminosa, its raw material comprises with weight parts: pork 80 parts, starch 6 parts, 14 parts, ice, collybia albuminosa 0.8 part and auxiliary material; Described auxiliary material comprises preserved materials 2 parts for pickling pork source and little auxiliary material 0.73 part.The composition of described preserved materials comprises salt 46 parts, glucose 3.75 parts and natrium nitrosum 0.25 part with weight parts, and the composition of described little auxiliary material comprises with weight parts: sodium pyrophosphate 350 parts, white pepper powder 120 parts, 60 parts, semen myristicae powder, 80 parts, D-araboascorbic acid sodium and monosodium glutamate 120 parts.
Embodiment 4
A pork sausages containing collybia albuminosa, its raw material comprises with weight parts: pork 85 parts, starch 8 parts, 16 parts, water, collybia albuminosa 0.9 part and auxiliary material; Described auxiliary material comprises preserved materials 2.5 parts for pickling pork source and little auxiliary material 0.8.The composition of described preserved materials comprises salt 43 parts, glucose 2.3 parts and natrium nitrosum 0.24 part with weight parts, and described little auxiliary material composition comprises with weight parts: sodium pyrophosphate 400 parts, white pepper powder 100 parts, 70 parts, semen myristicae powder, 70 parts, D-araboascorbic acid sodium and monosodium glutamate 130 parts
Embodiment 5
Containing the pork sausages of collybia albuminosa, its raw material comprises with weight parts: pork 85 parts, starch 5 parts, collybia albuminosa 1 part, 12 parts, water and auxiliary material, and described auxiliary material comprises preserved materials 3 parts for pickling pork source and little auxiliary material 9 parts.The composition of described preserved materials comprises salt 50 parts, glucose 4 parts and natrium nitrosum 0.2 part with weight parts.Described little auxiliary material composition comprises with weight parts: sodium pyrophosphate 380 parts, white pepper powder 115 parts, 58 parts, semen myristicae powder, 85 parts, D-araboascorbic acid sodium and monosodium glutamate 125 parts.
The physical and chemical index of above embodiment gained pork sausages is as follows:
| Project | Index |
| Content of starch, % | ≤10.0 |
| Fat content, % | 6.0-16 |
| Protein content, % | ≥10.0 |
| Sodium chloride content, % | ≤3.5 |
| Moisture, % | ≤64 |
Although describe the present invention with reference to some detailed description of the invention, should be appreciated that, the present invention is not limited to disclosed detailed description of the invention.The present invention is intended to contain the interior included various amendment of spirit and scope and the equivalent arrangements of claims.The scope of claims meets the most wide in range explanation, thus comprises all such amendments and equivalent structure and function.
Claims (10)
1. the pork sausages containing collybia albuminosa, its raw material comprises with weight parts: pork 70-85 part, starch 5-10 part, water 12-16 part and auxiliary material, is characterized in that: described raw material also comprises collybia albuminosa 0.5-1 part; Described auxiliary material comprises the preserved materials 1-3 part for pickling pork source.
2. the pork sausages containing collybia albuminosa according to claim 1, wherein, described raw material comprises Termitomyces albuminosus 0.8 weight portion.
3. the pork sausages containing collybia albuminosa according to claim 1, wherein, described raw material comprises pork 80 weight portion.
4. the pork sausages containing collybia albuminosa according to claim 1, wherein, the composition of described preserved materials comprises salt 40-50 part, glucose 3-4 part and natrium nitrosum 0.2-0.3 part with weight parts.
5. the pork sausages containing collybia albuminosa according to claim 4, wherein, the consumption of described preserved materials is 2 weight portions.
6. the pork sausages containing collybia albuminosa according to claim 1, wherein, described auxiliary material also comprises little auxiliary material 0.5-0.9 weight portion, described little auxiliary material comprise sodium glutamate, white pepper and semen myristicae powder, sodium pyrophosphate and D-araboascorbic acid sodium one or more.
7. the pork sausages containing collybia albuminosa according to claim 6, wherein, described little auxiliary material composition comprises with weight parts: sodium pyrophosphate 300-400 part, white pepper powder 100-130 part, semen myristicae powder 50-70 part, D-araboascorbic acid sodium 70-90 part and monosodium glutamate 100-130 part.
8. the pork sausages containing collybia albuminosa according to claim 1, wherein, described water is solid-state ice.
9. the pork sausages containing collybia albuminosa according to any one of claim 1-8, wherein, described pork comprises show condition 13-18 weight portion and lean meat 67-62 weight portion.
10. a preparation method for the pork sausages containing collybia albuminosa as described in any one of claim 1-6, this preparation method comprises:
1) get the raw materials ready: prepare raw material: pork, starch, water, collybia albuminosa and auxiliary material, described auxiliary material comprises the preserved materials for pickling pork source;
2) pickle: in pork, add preserved materials, stir, pickle more than 48 hours at temperature 0-4 DEG C;
3) cut and mix: in pork, add water and starch, cut and mix to one-tenth meat gruel;
4) mix: by gained meat gruel vacuum mix 5 minutes;
5) bowel lavage: will cut and mix gained meat gruel and pour in casing, ligation;
6) subsequent handling: sterilization, checks card;
Wherein, described bactericidal formula is: exhaust, is warming up to 121 DEG C, insulation 10-15 minute.
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| CN105851918A (en) * | 2016-04-11 | 2016-08-17 | 楚雄安友畜牧业有限公司 | Edible wild mushroom and meat sausage production method and edible wild mushroom and meat sausages |
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| CN1183926A (en) * | 1996-11-28 | 1998-06-10 | 春都集团股份有限公司 | Sausage containing vegetable and its production process |
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| CN1183926A (en) * | 1996-11-28 | 1998-06-10 | 春都集团股份有限公司 | Sausage containing vegetable and its production process |
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| CN105851918A (en) * | 2016-04-11 | 2016-08-17 | 楚雄安友畜牧业有限公司 | Edible wild mushroom and meat sausage production method and edible wild mushroom and meat sausages |
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