CN105310013A - Preparation method for donkey meat sausage - Google Patents
Preparation method for donkey meat sausage Download PDFInfo
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- CN105310013A CN105310013A CN201510784427.XA CN201510784427A CN105310013A CN 105310013 A CN105310013 A CN 105310013A CN 201510784427 A CN201510784427 A CN 201510784427A CN 105310013 A CN105310013 A CN 105310013A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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Abstract
The invention discloses a preparation method for a donkey meat sausage. The preparation method comprises the following steps: cleaning and stirring donkey meat and leaf lard to obtain a minced meat stuffing; uniformly mixing water, salt, nisin, carnosol, protamine, sweet tea glycoside, neohesperidin dihydrochalcone, sodium succinate, tea polyphenol, soy sauce, cooking wine, star anise powder and onion powder to obtain a pickling liquid; soaking the minced meat stuffing in the pickling liquid, firstly soaking at the room temperature for 5-8 h, and then heating fpr 0.5-1 h at the temperature of 40-60 DEG C to obtain a pickled minced meat stuffing; crushing parsley leaves and caraway to be added into the pickled minced meat stuffing, uniformly mixing, chopping for 5-10 min, then adding lycopene microcapsules and chopping for 1-3 min to obtain a chopped meat stuffing, and filling a casing with the chopped meat stuffing to obtain the donkey meat sausage. The donkey meat sausage is free of a color former, namely nitrite, but adopts tea polyphenol for color protection, and adopts the natural pigment, namely lycopene microcapsules, for color matching, so that the produced donkey meat sausage product has excellent color and lustre, and health risks are reduced.
Description
Technical field
The invention belongs to meat products technical field, be specifically related to a kind of preparation method of donkey meat sausage.
Background technology
Sausage is that a kind of people like and often edible meat products, and traditional sausage, in order to ensure that meat products can present good color and luster, usually adds the colour formers such as nitrite, in order to ensure the color and luster of goods.And the too high meeting of content of nitrite brings great health threat to consumer, even can cause cancer, there is certain healthy hidden danger.Sausage how can be made to have good color and luster, can not bring healthy hidden danger again to consumer, be the large research topic of current meat products industry one.
In addition, the additive major part adopted in traditional sausage is not natural flavouring, and the toxin that conventional flavoring produces can cause very important impact to human body, and then can cause the impacts such as diabetes, alopecia, neurotoxicity.How selecting suitable natural flavouring in order to replace the additive commonly used, make the sausage that with the addition of natural flavouring can have good local flavor, can not cause healthy hidden danger again, is also the important topic being badly in need of solving.
Summary of the invention
For prior art above shortcomings, technical problem to be solved by this invention is: the preparation method how providing a kind of donkey meat sausage, the donkey meat sausage that employing the method is obtained can have good color and luster and local flavor, can not bring healthy hidden danger again to consumer.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of preparation method of donkey meat sausage, comprises the steps:
1) raw material of following weight portion is taken: 60 ~ 70 portions of donkey meat, 20 ~ 30 parts of leaf fats, 15 ~ 25 parts of water, 5 ~ 10 portions of salt, 1 ~ 2 part of nisin, 3 ~ 6 parts of lycopene microcapsules, 0.8 ~ 1.2 part of carnosol, 0.5 ~ 0.9 part of nucleoprotamine, 1 ~ 3 part of Rubusoside, 3 ~ 5 parts of neohesperidin dihydrochalcones, 0.5 ~ 1.5 part of sodium succinate, 0.5 ~ 1 part of Tea Polyphenols, 1.5 ~ 3.5 portions of dark soy sauce, 2 ~ 4 portions of cooking wine, 0.5 ~ 1.5 part of star aniseed powder, 0.4 ~ 0.8 part of onion powder, 1 ~ 2 part of parsley leaf and 0.5 ~ 1 portion of caraway,
2) by the donkey meat taken and leaf fat cleaning, remove manadesma after, put into mixer stir 3 ~ 5min, obtain meat cutter;
3) water, salt, nisin, carnosol, nucleoprotamine, Rubusoside, neohesperidin dihydrochalcone, sodium succinate, Tea Polyphenols, dark soy sauce, cooking wine, star aniseed powder and onion powder are mixed, obtain pickling liquid;
4) by step 2) meat cutter that obtains immerses in the pickling liquid of step 3), pickles 5 ~ 8h, then heat 0.5 ~ 1h at 40 ~ 60 DEG C, obtain pickling meat cutter prior under normal temperature;
5) parsley leaf and caraway is broken, add step 4) and pickle in meat cutter and mix, mixed fillings is put into cutmixer and first cut and mix 5 ~ 10min, then add lycopene microcapsule in meat cutter, continue to cut and mix 1 ~ 3min, obtain cutting and mix meat stuffing;
Wherein, described lycopene microcapsule is specifically adopted and is obtained with the following method, and following raw material is with parts by weight:
A, take 50 ~ 60 parts of lycopene pigments, 10 ~ 20 parts of ethanol and 1 ~ 3 part of TBHQ, stir 5 ~ 10min in 50 ~ 60 DEG C, be prepared into core materials;
B, take 20 ~ 30 parts of Arabic gums, 30 ~ 35 portions of maltodextrins and 40 ~ 50 parts of water, at 50 ~ 90 DEG C, stir 30 ~ 60min, obtain wall material material;
C, by described core materials and wall material material mixing, under 50 ~ 60MPa, homogeneous 5 ~ 10min, obtains homogenizing fluid;
D, described homogenizing fluid is carried out spraying dry, obtain described lycopene microcapsule;
6) cutting of step 5) being obtained is mixed meat stuffing and is poured in casing, and carries out binding, obtains described donkey meat sausage.
Compared to existing technology, the present invention has following beneficial effect:
1, do not add colour former nitrite in the present invention, but adopt Tea Polyphenols to carry out protecting look, lycopene microcapsule natural colouring matter is mixed colours, and obtained donkey meat sausage product still has good color and luster, decreases the healthy hidden danger using nitrite to bring.
2, the present invention adopts nisin, carnosol and nucleoprotamine as raw material, utilize the mutual compatibility effect between three, clostridium botulinum is suppressed, avoids the phenomenon of the inactivation not yet of clostridium botulinum in the donkey meat sausage obtained to occur; And the mutual compatibility effect between three also brings anti-oxidant, effect such as anti-bacteria grows, radioresistance, effectively extend the shelf life of product, making just can reach anti-oxidation function without the need to adding the antioxidants such as tertiary butyl terephthalic acids in donkey meat sausage of the present invention, further increasing the security of product.
3, lycopene microcapsule of the present invention is as toner, microcapsules technology is wherein adopted to embed lycopene pigment, avoid the generation that light in storage process, heat, radiation etc. make the phenomenons such as this pigment fades, variable color, effective maintenance items can maintain the stable of pigment within the storage life.
4, this method adopts natural health raw material as flavor enhancement, and decrease the health effect such as diabetes, alopecia that existing flavor enhancement may bring to consumer, security performance is high.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, in the present embodiment if no special instructions, raw materials used be commercially available.
Embodiment 1:
A preparation method for donkey meat sausage, comprises the steps:
1) raw material of following weight portion is taken: 60 portions of donkey meat, 20 parts of leaf fats, 15 parts of water, 5 portions of salt, 1 part of nisin, 3 parts of lycopene microcapsules, 0.8 part of carnosol, 0.5 part of nucleoprotamine, 1 part of Rubusoside, 3 parts of neohesperidin dihydrochalcones, 0.5 part of sodium succinate, 0.5 part of Tea Polyphenols, 1.5 portions of dark soy sauce, 2 portions of cooking wine, 0.5 part of star aniseed powder, 0.4 portion of onion powder, 1 part of parsley leaf and 0.5 portion of caraway;
2) by the donkey meat taken and leaf fat cleaning, remove manadesma after, put into mixer and stir 3min, obtain meat cutter;
3) water, salt, nisin, carnosol, nucleoprotamine, Rubusoside, neohesperidin dihydrochalcone, sodium succinate, Tea Polyphenols, dark soy sauce, cooking wine, star aniseed powder and onion powder are mixed, obtain pickling liquid;
4) by step 2) meat cutter that obtains immerses in the pickling liquid of step 3), pickles 6h, then heat 1h at 50 DEG C, obtain pickling meat cutter prior under normal temperature;
5) parsley leaf and caraway is broken, add step 4) and pickle in meat cutter and mix, mixed fillings is put into cutmixer and first cut and mix 10min, then add lycopene microcapsule in meat cutter, continue to cut and mix 3min, obtain cutting and mix meat stuffing;
Wherein, described lycopene microcapsule is specifically adopted and is obtained with the following method, and following raw material is with parts by weight:
A, take 50 parts of lycopene pigments, 10 parts of ethanol and 1 part of TBHQ, stir 5min in 50 DEG C, be prepared into core materials;
B, take 20 parts of Arabic gums, 30 portions of maltodextrins and 40 parts of water, at 50 DEG C, stir 30min, obtain wall material material;
C, by described core materials and wall material material mixing, under 50MPa, homogeneous 5min, obtains homogenizing fluid;
D, described homogenizing fluid is carried out spraying dry, obtain described lycopene microcapsule; Wherein, spray-dired condition is: EAT is 175 DEG C, and leaving air temp is 90 DEG C, feed rate 4.25mL/min;
6) cutting of step 5) being obtained is mixed meat stuffing and is poured in casing, and carries out binding, obtains described donkey meat sausage.
Embodiment 2:
A preparation method for donkey meat sausage, comprises the steps:
1) raw material of following weight portion is taken: 70 portions of donkey meat, 30 parts of leaf fats, 25 parts of water, 10 portions of salt, 2 parts of nisins, 6 parts of lycopene microcapsules, 1.2 parts of carnosols, 0.9 part of nucleoprotamine, 3 parts of Rubusosides, 5 parts of neohesperidin dihydrochalcones, 1.5 parts of sodium succinates, 1 part of Tea Polyphenols, 3.5 portions of dark soy sauce, 4 portions of cooking wine, 1.5 parts of star aniseed powders, 0.8 portion of onion powder, 2 parts of parsley leaf and 1 portion of caraway;
2) by the donkey meat taken and leaf fat cleaning, remove manadesma after, put into mixer and stir 5min, obtain meat cutter;
3) water, salt, nisin, carnosol, nucleoprotamine, Rubusoside, neohesperidin dihydrochalcone, sodium succinate, Tea Polyphenols, dark soy sauce, cooking wine, star aniseed powder and onion powder are mixed, obtain pickling liquid;
4) by step 2) meat cutter that obtains immerses in the pickling liquid of step 3), pickles 8h, then heat 0.5h at 60 DEG C, obtain pickling meat cutter prior under normal temperature;
5) parsley leaf and caraway is broken, add step 4) and pickle in meat cutter and mix, mixed fillings is put into cutmixer and first cut and mix 5min, then add lycopene microcapsule in meat cutter, continue to cut and mix 2min, obtain cutting and mix meat stuffing;
Wherein, described lycopene microcapsule is specifically adopted and is obtained with the following method, and following raw material is with parts by weight:
A, take 60 parts of lycopene pigments, 20 parts of ethanol and 3 parts of TBHQs, stir 10min in 60 DEG C, be prepared into core materials;
B, take 30 parts of Arabic gums, 35 portions of maltodextrins and 50 parts of water, at 90 DEG C, stir 60min, obtain wall material material;
C, by described core materials and wall material material mixing, under 60MPa, homogeneous 10min, obtains homogenizing fluid;
D, described homogenizing fluid is carried out spraying dry, obtain described lycopene microcapsule; Wherein, spray-dired condition is: EAT is 160 DEG C, and leaving air temp is 86 DEG C, feed rate 4.00mL/min;
6) cutting of step 5) being obtained is mixed meat stuffing and is poured in casing, and carries out binding, obtains described donkey meat sausage.
The donkey meat sausage obtained to above-described embodiment carries out organoleptic detection, found that obtained donkey meat sausage has good color and luster, and unique flavor has at many levels, best in quality.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although applicant's reference preferred embodiment is to invention has been detailed description, those of ordinary skill in the art is to be understood that, technical scheme of the present invention is modified or equivalent replacement, and do not depart from the aim of technical solution of the present invention and scope, all should be encompassed in the middle of right of the present invention.
Claims (6)
1. a preparation method for donkey meat sausage, is characterized in that, comprises the steps:
1) raw material of following weight portion is taken: 60 ~ 70 portions of donkey meat, 20 ~ 30 parts of leaf fats, 15 ~ 25 parts of water, 5 ~ 10 portions of salt, 1 ~ 2 part of nisin, 3 ~ 6 parts of lycopene microcapsules, 0.8 ~ 1.2 part of carnosol, 0.5 ~ 0.9 part of nucleoprotamine, 1 ~ 3 part of Rubusoside, 3 ~ 5 parts of neohesperidin dihydrochalcones, 0.5 ~ 1.5 part of sodium succinate, 0.5 ~ 1 part of Tea Polyphenols, 1.5 ~ 3.5 portions of dark soy sauce, 2 ~ 4 portions of cooking wine, 0.5 ~ 1.5 part of star aniseed powder, 0.4 ~ 0.8 part of onion powder, 1 ~ 2 part of parsley leaf and 0.5 ~ 1 portion of caraway,
2) by the donkey meat taken and leaf fat cleaning, remove manadesma after, put into mixer stir 3 ~ 5min, obtain meat cutter;
3) water, salt, nisin, carnosol, nucleoprotamine, Rubusoside, neohesperidin dihydrochalcone, sodium succinate, Tea Polyphenols, dark soy sauce, cooking wine, star aniseed powder and onion powder are mixed, obtain pickling liquid;
4) by step 2) meat cutter that obtains immerses in the pickling liquid of step 3), pickles 5 ~ 8h, then heat 0.5 ~ 1h at 40 ~ 60 DEG C, obtain pickling meat cutter prior under normal temperature;
5) parsley leaf and caraway is broken, add step 4) and pickle in meat cutter and mix, mixed fillings is put into cutmixer and first cut and mix 5 ~ 10min, then add lycopene microcapsule in meat cutter, continue to cut and mix 1 ~ 3min, obtain cutting and mix meat stuffing;
Wherein, described lycopene microcapsule is specifically adopted and is obtained with the following method, and following raw material is with parts by weight:
A, take 50 ~ 60 parts of lycopene pigments, 10 ~ 20 parts of ethanol and 1 ~ 3 part of TBHQ, stir 5 ~ 10min in 50 ~ 60 DEG C, be prepared into core materials;
B, take 20 ~ 30 parts of Arabic gums, 30 ~ 35 portions of maltodextrins and 40 ~ 50 parts of water, at 50 ~ 90 DEG C, stir 30 ~ 60min, obtain wall material material;
C, by described core materials and wall material material mixing, under 50 ~ 60MPa, homogeneous 5 ~ 10min, obtains homogenizing fluid;
D, described homogenizing fluid is carried out spraying dry, obtain described lycopene microcapsule;
6) cutting of step 5) being obtained is mixed meat stuffing and is poured in casing, and carries out binding, obtains described donkey meat sausage.
2. the preparation method of donkey meat sausage according to claim 1, it is characterized in that, take the raw material of following weight portion: 70 portions of donkey meat, 30 parts of leaf fats, 25 parts of water, 10 portions of salt, 2 parts of nisins, 6 parts of lycopene microcapsules, 1.2 parts of carnosols, 0.9 part of nucleoprotamine, 3 parts of Rubusosides, 5 parts of neohesperidin dihydrochalcones, 1.5 parts of sodium succinates, 1 part of Tea Polyphenols, 3.5 portions of dark soy sauce, 4 portions of cooking wine, 1.5 parts of star aniseed powders, 0.8 portion of onion powder, 2 parts of parsley leaf and 1 portion of caraway.
3. the preparation method of donkey meat sausage according to claim 1, is characterized in that, pickle 6h in described step 4) prior under normal temperature, then heat 1h at 50 DEG C.
4. the preparation method of donkey meat sausage according to claim 1, is characterized in that, in described step 5), mixed fillings is put into cutmixer and first cuts and mix 10min, then add lycopene microcapsule in meat cutter, continue to cut and mix 3min, obtain cutting and mix meat stuffing.
5. the preparation method of donkey meat sausage according to claim 1, is characterized in that, in described step 5) under 60MPa homogeneous 10min, obtain homogenizing fluid.
6. the preparation method of donkey meat sausage according to claim 1, it is characterized in that, described in described step 5), spray-dired condition is: EAT is 160 ~ 175 DEG C, and leaving air temp is 86 ~ 90 DEG C, feed rate 4.00 ~ 4.25mL/min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510784427.XA CN105310013A (en) | 2015-11-16 | 2015-11-16 | Preparation method for donkey meat sausage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510784427.XA CN105310013A (en) | 2015-11-16 | 2015-11-16 | Preparation method for donkey meat sausage |
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| CN105310013A true CN105310013A (en) | 2016-02-10 |
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| CN201510784427.XA Withdrawn CN105310013A (en) | 2015-11-16 | 2015-11-16 | Preparation method for donkey meat sausage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772318A (en) * | 2017-09-30 | 2018-03-09 | 浙江省海洋水产研究所 | A kind of dried yellow croaker processing technology |
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| CN1586223A (en) * | 2004-08-24 | 2005-03-02 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN101015342A (en) * | 2007-02-08 | 2007-08-15 | 上海交通大学 | Preparation method of lycopersicin microcapsule |
| CN101926469A (en) * | 2010-07-07 | 2010-12-29 | 青岛波尼亚食品有限公司 | Nutritional factor containing sausage and preparation method thereof |
| CN102652732A (en) * | 2012-03-23 | 2012-09-05 | 食味添（上海）科技贸易有限公司 | Nano water-soluble emulsion and preparation method thereof |
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2015
- 2015-11-16 CN CN201510784427.XA patent/CN105310013A/en not_active Withdrawn
Patent Citations (4)
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| CN1586223A (en) * | 2004-08-24 | 2005-03-02 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN101015342A (en) * | 2007-02-08 | 2007-08-15 | 上海交通大学 | Preparation method of lycopersicin microcapsule |
| CN101926469A (en) * | 2010-07-07 | 2010-12-29 | 青岛波尼亚食品有限公司 | Nutritional factor containing sausage and preparation method thereof |
| CN102652732A (en) * | 2012-03-23 | 2012-09-05 | 食味添（上海）科技贸易有限公司 | Nano water-soluble emulsion and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772318A (en) * | 2017-09-30 | 2018-03-09 | 浙江省海洋水产研究所 | A kind of dried yellow croaker processing technology |
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