CN105360987A - Preparation method of mutton sausage - Google Patents
Preparation method of mutton sausage Download PDFInfo
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- CN105360987A CN105360987A CN201510784613.3A CN201510784613A CN105360987A CN 105360987 A CN105360987 A CN 105360987A CN 201510784613 A CN201510784613 A CN 201510784613A CN 105360987 A CN105360987 A CN 105360987A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 36
- 239000003094 microcapsule Substances 0.000 claims abstract description 23
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/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 VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims abstract description 22
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims abstract description 22
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims abstract description 22
- 235000018889 capsanthin Nutrition 0.000 claims abstract description 22
- 235000012658 paprika extract Nutrition 0.000 claims abstract description 22
- 239000001688 paprika extract Substances 0.000 claims abstract description 22
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000005554 pickling Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 235000010297 nisin Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 235000013351 cheese Nutrition 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 235000010434 neohesperidine DC Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 235000019408 sucralose Nutrition 0.000 claims abstract description 10
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 9
- 108010053775 Nisin Proteins 0.000 claims abstract description 9
- 239000005844 Thymol Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000004309 nisin Substances 0.000 claims abstract description 9
- 229960000790 thymol Drugs 0.000 claims abstract description 9
- 239000004376 Sucralose Substances 0.000 claims abstract description 8
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000049 pigment Substances 0.000 claims abstract description 8
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 8
- 239000001329 FEMA 3811 Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 claims abstract description 5
- 229940089953 neohesperidin dihydrochalcone Drugs 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 12
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 9
- 240000000467 Carum carvi Species 0.000 claims description 9
- 235000005747 Carum carvi Nutrition 0.000 claims description 9
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 239000011162 core material Substances 0.000 claims description 8
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 239000001054 red pigment Substances 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 4
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 3
- 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 2
- 235000015424 sodium Nutrition 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 150000003601 thymols Chemical class 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 7
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 5
- 244000018436 Coriandrum sativum Species 0.000 abstract 2
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 102000007327 Protamines Human genes 0.000 abstract 1
- 108010007568 Protamines Proteins 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 229940048914 protamine Drugs 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241000208293 Capsicum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 201000004384 Alopecia Diseases 0.000 description 2
- 241000193155 Clostridium botulinum Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 231100000360 alopecia Toxicity 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- PAAYYTAKLZCRDE-UHFFFAOYSA-N 2-butylterephthalic acid Chemical group CCCCC1=CC(C(O)=O)=CC=C1C(O)=O PAAYYTAKLZCRDE-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010029350 Neurotoxicity Diseases 0.000 description 1
- 206010044221 Toxic encephalopathy Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000007135 neurotoxicity Effects 0.000 description 1
- 231100000228 neurotoxicity Toxicity 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
The invention discloses a preparation method of a mutton sausage. The method is as below: cleaning and stirring mutton and cheese to obtain a minced meat stuffing; mixing evenly water, salt, nisin, thymol, protamine, sucralose, neohesperidin dihydrochalcone, sodium guanylate, tea polyphenol, dark soy sauce, cooking wine, clove powder and onion powder to obtain a pickling liquid; then soaking the minced meat stuffing into the pickling liquid, pickling at normal temperature for 5-8 h, conducting heat treatment at 40 to 60 DEG C for 0.5-1 h to obtain a pickled minced meat stuffing; crushing bay leaf and coriander, adding the crushed bay leaf and coriander into the pickled minced meat stuffing, evenly mixing, chopping and blending for 5-10 min, then adding a capsanthin microcapsule, chopping and blending for 1-3 min to obtain the chopped and blended meat stuffing; and pouring the chopped and blended meat stuffing into the casing to obtain the mutton sausage. The method does not use a nitrite chromogenic agent, but employs the tea polyphenol for color protection, and natural pigment capsanthin microcapsule for color adjustment; and the prepared mutton sausage product still has good color and luster, and reduces health risks.
Description
Technical field
The invention belongs to meat products technical field, be specifically related to a kind of preparation method of mutton 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 mutton sausage, the mutton 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 mutton sausage, comprises the steps:
1) raw material of following weight portion is taken: 60 ~ 70 portions of mutton, 20 ~ 30 portions of cheese, 15 ~ 25 parts of water, 5 ~ 10 portions of salt, 1 ~ 2 part of nisin, 3 ~ 6 parts of capsanthin microcapsules, 0.8 ~ 1.2 part of thymol, 0.5 ~ 0.9 part of nucleoprotamine, 1 ~ 3 part of Sucralose, 3 ~ 5 parts of neohesperidin dihydrochalcones, 0.5 ~ 1.5 part of sodium guanylate, 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 Ground Cloves, 0.4 ~ 0.8 part of onion powder, 1 ~ 2 part of basyleave and 0.5 ~ 1 portion of caraway,
2) by the mutton taken and cheese cleaning, remove manadesma after, put into mixer stir 3 ~ 5min, obtain meat cutter;
3) water, salt, nisin, thymol, nucleoprotamine, Sucralose, neohesperidin dihydrochalcone, sodium guanylate, Tea Polyphenols, dark soy sauce, cooking wine, Ground Cloves 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) basyleave 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 capsanthin microcapsule in meat cutter, continue to cut and mix 1 ~ 3min, obtain cutting and mix meat stuffing;
Wherein, described capsanthin 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 capsicum red pigment 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 capsanthin microcapsule;
6) cutting of step 5) being obtained is mixed meat stuffing and is poured in casing, and carries out binding, obtains described mutton 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, capsanthin microcapsule natural colouring matter is mixed colours, and obtained mutton sausage product still has good color and luster, decreases the healthy hidden danger using nitrite to bring.
2, the present invention adopts nisin, thymol 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 mutton 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 mutton sausage of the present invention, further increasing the security of product.
3, capsanthin microcapsule of the present invention is as toner, microcapsules technology is wherein adopted to embed capsicum red pigment 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 mutton sausage, comprises the steps:
1) raw material of following weight portion is taken: 60 portions of mutton, 20 portions of cheese, 15 parts of water, 5 portions of salt, 1 part of nisin, 3 parts of capsanthin microcapsules, 0.8 part of thymol, 0.5 part of nucleoprotamine, 1 part of Sucralose, 3 parts of neohesperidin dihydrochalcones, 0.5 part of sodium guanylate, 0.5 part of Tea Polyphenols, 1.5 portions of dark soy sauce, 2 portions of cooking wine, 0.5 part of Ground Cloves, 0.4 portion of onion powder, 1 part of basyleave and 0.5 portion of caraway;
2) by the mutton taken and cheese cleaning, remove manadesma after, put into mixer and stir 3min, obtain meat cutter;
3) water, salt, nisin, thymol, nucleoprotamine, Sucralose, neohesperidin dihydrochalcone, sodium guanylate, Tea Polyphenols, dark soy sauce, cooking wine, Ground Cloves 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) basyleave 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 capsanthin microcapsule in meat cutter, continue to cut and mix 3min, obtain cutting and mix meat stuffing;
Wherein, described capsanthin 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 capsicum red pigment 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 capsanthin 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 mutton sausage.
Embodiment 2:
A preparation method for mutton sausage, comprises the steps:
1) raw material of following weight portion is taken: 70 portions of mutton, 30 portions of cheese, 25 parts of water, 10 portions of salt, 2 parts of nisins, 6 parts of capsanthin microcapsules, 1.2 parts of thymols, 0.9 part of nucleoprotamine, 3 parts of Sucraloses, 5 parts of neohesperidin dihydrochalcones, 1.5 parts of sodium guanylates, 1 part of Tea Polyphenols, 3.5 portions of dark soy sauce, 4 portions of cooking wine, 1.5 parts of Ground Cloves, 0.8 portion of onion powder, 2 parts of basyleaves and 1 portion of caraway;
2) by the mutton taken and cheese cleaning, remove manadesma after, put into mixer and stir 5min, obtain meat cutter;
3) water, salt, nisin, thymol, nucleoprotamine, Sucralose, neohesperidin dihydrochalcone, sodium guanylate, Tea Polyphenols, dark soy sauce, cooking wine, Ground Cloves 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) basyleave 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 capsanthin microcapsule in meat cutter, continue to cut and mix 2min, obtain cutting and mix meat stuffing;
Wherein, described capsanthin 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 capsicum red pigment 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 capsanthin 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 mutton sausage.
The mutton sausage obtained to above-described embodiment carries out organoleptic detection, found that obtained mutton 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 mutton sausage, is characterized in that, comprises the steps:
1) raw material of following weight portion is taken: 60 ~ 70 portions of mutton, 20 ~ 30 portions of cheese, 15 ~ 25 parts of water, 5 ~ 10 portions of salt, 1 ~ 2 part of nisin, 3 ~ 6 parts of capsanthin microcapsules, 0.8 ~ 1.2 part of thymol, 0.5 ~ 0.9 part of nucleoprotamine, 1 ~ 3 part of Sucralose, 3 ~ 5 parts of neohesperidin dihydrochalcones, 0.5 ~ 1.5 part of sodium guanylate, 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 Ground Cloves, 0.4 ~ 0.8 part of onion powder, 1 ~ 2 part of basyleave and 0.5 ~ 1 portion of caraway,
2) by the mutton taken and cheese cleaning, remove manadesma after, put into mixer stir 3 ~ 5min, obtain meat cutter;
3) water, salt, nisin, thymol, nucleoprotamine, Sucralose, neohesperidin dihydrochalcone, sodium guanylate, Tea Polyphenols, dark soy sauce, cooking wine, Ground Cloves 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) basyleave 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 capsanthin microcapsule in meat cutter, continue to cut and mix 1 ~ 3min, obtain cutting and mix meat stuffing;
Wherein, described capsanthin 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 capsicum red pigment 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 capsanthin microcapsule;
6) cutting of step 5) being obtained is mixed meat stuffing and is poured in casing, and carries out binding, obtains described mutton sausage.
2. the preparation method of mutton sausage according to claim 1, it is characterized in that, take the raw material of following weight portion: 70 portions of mutton, 30 portions of cheese, 25 parts of water, 10 portions of salt, 2 parts of nisins, 6 parts of capsanthin microcapsules, 1.2 parts of thymols, 0.9 part of nucleoprotamine, 3 parts of Sucraloses, 5 parts of neohesperidin dihydrochalcones, 1.5 parts of sodium guanylates, 1 part of Tea Polyphenols, 3.5 portions of dark soy sauce, 4 portions of cooking wine, 1.5 parts of Ground Cloves, 0.8 portion of onion powder, 2 parts of basyleaves and 1 portion of caraway.
3. the preparation method of mutton 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 mutton sausage according to claim 1, it is characterized in that, in described step 5), mixed fillings is put into cutmixer and first cut and mix 10min, then add capsanthin microcapsule in meat cutter, continue to cut and mix 3min, obtain cutting and mix meat stuffing.
5. the preparation method of mutton 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 mutton 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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