CN105380130A - Surface-sauced roasted sausages mixed with fermented goose meat and production method thereof - Google Patents
Surface-sauced roasted sausages mixed with fermented goose meat and production method thereof Download PDFInfo
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- CN105380130A CN105380130A CN201510747630.XA CN201510747630A CN105380130A CN 105380130 A CN105380130 A CN 105380130A CN 201510747630 A CN201510747630 A CN 201510747630A CN 105380130 A CN105380130 A CN 105380130A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 14
- 235000015275 goose meat Nutrition 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000015067 sauces Nutrition 0.000 claims abstract description 25
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 19
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 19
- 210000000936 intestine Anatomy 0.000 claims abstract description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 244000070406 Malus silvestris Species 0.000 claims abstract description 11
- 241000191953 Kocuria varians Species 0.000 claims abstract description 8
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 8
- 235000003805 Musa ABB Group Nutrition 0.000 claims abstract description 8
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 8
- 235000015266 Plantago major Nutrition 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 7
- 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 abstract description 7
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 7
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 7
- 241001247900 Marsdenia Species 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
- 241000124033 Salix Species 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000008103 glucose 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
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 241000272814 Anser sp. Species 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 12
- 235000019197 fats Nutrition 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 7
- 241001499733 Plantago asiatica Species 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000020995 raw meat Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 235000001727 glucose Nutrition 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000356 contaminant Substances 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 206010016766 flatulence Diseases 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 206010037660 Pyrexia Diseases 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 241001061264 Astragalus Species 0.000 abstract 1
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 1
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 229940012969 lactobacillus fermentum Drugs 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003546 flue gas Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 2
- 235000005087 Malus prunifolia Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 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
Abstract
The invention discloses surface-sauced roasted sausages mixed with fermented goose meat. The surface-sauced roasted sausages are produced from, by weight, 950-1000 parts of the goose meat, 180-200 parts of pig back fat, 0.9-1.1 parts of willow leaves, 1.2-1.3 parts of plantain, 1-1.1 parts of flatstem milkvetch seeds, 1.3-1.5 parts of plantain seeds, 1-1.2 parts of marsdenia sinensis, 20-25 parts of seafood sauce, 20-22 parts of chili sauce, 10-12 parts of diced green onions, 30-35 parts of apples, 20-22 parts of red beans, 9-10 parts of glucose, 18-20 parts of monosodium glutamate, 1-2 parts of white pepper powder, 18-20 parts of salt, 0.9-1 part of seabuckthorn polyphenol, 0.9-1 part of chitosan, an appropriate amount of lactobacillus fermentum and an appropriate amount of micrococcus varians. The sausages are rich in nutrition and have great taste, and a layer of sauce is attached to the surfaces of the sausages so that the roasted sausages mixed with the fermented goose meat can have more favor. In addition, a variety of Chinese herbal medicines are added in the processing process of the surface-sauced roasted sausages, and the surface-sauced roasted sausages have the effects of reducing fever, causing diuresis, excreting dampness, checking diarrhea, improving eyesight, eliminating phlegm, strengthening the bones and clearing intestines.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of sauce skin fermentation goose and bake intestines and preparation method thereof.
Background technology
Easily produce the flue gas containing polycyclic aromatic hydrocarbon (PAHs) in traditional roasted goose cooking process and there is food security hidden danger, baking mode is generally direct naked light baking or closes upper furnace door dying fire and bakes, in order to obtain unique local flavor, the temperature of baking is all higher than 200 DEG C, want baking to go out the shortcake of mouthfeel the best oiliness, need temperatures as high about 270 DEG C, because cooking time is long, temperature is high, making subcutaneous fat melt spilling inevitably drops onto in the upper or hot burner hearth of fire, cause pyrolysis or hot polymerization reaction, thus the flue gas produced containing polycyclic aromatic hydrocarbon (PAHs), the PAHs of the higher generation of temperature is more, fatty Pintsch process simultaneously in meat also can produce PAHs.Existing experiment shows that PAHs can make animal used as test carcinogenic.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of sauce skin fermentation goose to bake intestines and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of sauce skin fermentation goose bakes intestines, is made up of following raw material:
Goose 950-1000, pig back fat 180-200, willow leaf 0.9-1.1, Asiatic plantain 1.2-1.3, semen astragali complanati 1-1.1, plantain seed 1.3-1.5, Marsdenia 1-1.2, hoisin sauce 20-25, chili paste 20-22, green onion end 10-12, apple 30-35, red bean 20-22, glucose 9-10, monosodium glutamate 18-20, white pepper powder 1-2, salt 18-20, sea-buckthorn polyphenol 0.9-1, shitosan 0.9-1, lactobacillus fermenti is appropriate, micrococcus varians is appropriate.
Described a kind of sauce skin fermentation goose bakes the preparation method of intestines, comprises the following steps:
(1) willow leaf, Asiatic plantain, semen astragali complanati, plantain seed, Marsdenia are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) below 20 DEG C of temperature, fresh goose is got, peeling and fat deposit, reject muscle tendon in meat, and rub with meat grinder, pig back fat being rubbed after mixing with goose is broken and add glucose, monosodium glutamate, white pepper powder, salt, after stirring evenly, obtaining raw meat as pickling 24h at 4 DEG C;
(3) by apple clean after stoning smash to obtain apple butter to pieces, hoisin sauce and apple butter are mixed thoroughly in rear feeding food steamer take out after boiling 4-5min accompany by green onion end stir evenly green onion perfume jam for subsequent use; Get after red bean dries and grind to obtain red bean powder, red bean powder is poured in chili paste and stir evenly red bean sauce is for subsequent use;
(4) to add in raw meat by the amount of 1 × 107CFU/g after lactobacillus fermenti being mixed with micrococcus varians 1:1 and as the 25 DEG C of bottom fermentation 20h in constant incubator inherence, after fermentation completes, add green onion fragrant jam, sea-buckthorn polyphenol, shitosan and remain each raw material and fully stir, recorded by sausage filler again or manual bowel lavage, record rear needle point air in intestines are drained in surface punching, remove surface contaminants with after warm water rinse;
(5) the goose meat sausage suspension wire after recording is hung in temperature-controlled box, smear last layer red bean sauce at surface uniform, be set using 75 DEG C of heated-air drying 15-20min, more evenly spray herb liquid, adjust the temperature to 130 DEG C of processing 1h subsequently and get final product.
Advantage of the present invention is:
Roasted goose intestines of the present invention through lactobacillus fermenti and micrococcus varians fermentation and make the fermentation meat product with microbiologic properties and exemplary fermentation fragrance, the non-oxidizability of meat products is improved again in the effect of natural additive crabapple polyphenols and shitosan, the time stored under substantially increasing normal temperature while increasing goose intestines local flavor, by the oven dry of stage temperature, baking, bake intestines the fermentation goose being significantly less than baking at traditional baking temperature and not only there is original roasting fragrance, unique flavor, tasty, and greatly reduce the discharge of PAHs, the carcinogen that even generation PAHs etc. are harmful, improve foodsafety, protection is given safely to life, roasting enteral nutriment of the present invention enriches, delicious pure, surface attachment has one deck sauce, make goose bake intestines after baking and have more local flavor, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, there is reducing fever and causing diuresis, excreting dampness antidiarrheal, improving eyesight is eliminated the phlegm, effect of strong bone profit intestines.
Detailed description of the invention
A kind of sauce skin fermentation goose bakes intestines, is made up of following weight portion (kilogram) raw material:
Goose 950, pig back fat 180, willow leaf 0.9, Asiatic plantain 1.2, semen astragali complanati 1, plantain seed 1.3, Marsdenia 1, hoisin sauce 20, chili paste 20, green onion end 10, apple 30, red bean 20, glucose 9, monosodium glutamate 18, white pepper powder 1, salt 18, sea-buckthorn polyphenol 0.9, shitosan 0.9, lactobacillus fermenti is appropriate, micrococcus varians is appropriate.
Described a kind of sauce skin fermentation goose bakes the preparation method of intestines, comprises the following steps:
(1) willow leaf, Asiatic plantain, semen astragali complanati, plantain seed, Marsdenia are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(2) below 20 DEG C of temperature, fresh goose is got, peeling and fat deposit, reject muscle tendon in meat, and rub with meat grinder, pig back fat being rubbed after mixing with goose is broken and add glucose, monosodium glutamate, white pepper powder, salt, after stirring evenly, obtaining raw meat as pickling 24h at 4 DEG C;
(3) by apple clean after stoning smash to obtain apple butter to pieces, hoisin sauce and apple butter are mixed thoroughly in rear feeding food steamer take out after boiling 4min accompany by green onion end stir evenly green onion perfume jam for subsequent use; Get after red bean dries and grind to obtain red bean powder, red bean powder is poured in chili paste and stir evenly red bean sauce is for subsequent use;
(4) to add in raw meat by the amount of 1 × 107CFU/g after lactobacillus fermenti being mixed with micrococcus varians 1:1 and as the 25 DEG C of bottom fermentation 20h in constant incubator inherence, after fermentation completes, add green onion fragrant jam, sea-buckthorn polyphenol, shitosan and remain each raw material and fully stir, recorded by sausage filler again or manual bowel lavage, record rear needle point air in intestines are drained in surface punching, remove surface contaminants with after warm water rinse;
(5) the goose meat sausage suspension wire after recording is hung in temperature-controlled box, smear last layer red bean sauce at surface uniform, be set using 75 DEG C of heated-air drying 15min, more evenly spray herb liquid, adjust the temperature to 130 DEG C of processing 1h subsequently and get final product.
Claims (2)
1. sauce skin fermentation goose bakes intestines, it is characterized in that being made up of following raw material:
Goose 950-1000, pig back fat 180-200, willow leaf 0.9-1.1, Asiatic plantain 1.2-1.3, semen astragali complanati 1-1.1, plantain seed 1.3-1.5, Marsdenia 1-1.2, hoisin sauce 20-25, chili paste 20-22, green onion end 10-12, apple 30-35, red bean 20-22, glucose 9-10, monosodium glutamate 18-20, white pepper powder 1-2, salt 18-20, sea-buckthorn polyphenol 0.9-1, shitosan 0.9-1, lactobacillus fermenti is appropriate, micrococcus varians is appropriate.
2. a kind of sauce skin fermentation goose according to claim 1 bakes the preparation method of intestines, it is characterized in that comprising the following steps:
(1) willow leaf, Asiatic plantain, semen astragali complanati, plantain seed, Marsdenia are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) below 20 DEG C of temperature, fresh goose is got, peeling and fat deposit, reject muscle tendon in meat, and rub with meat grinder, pig back fat being rubbed after mixing with goose is broken and add glucose, monosodium glutamate, white pepper powder, salt, after stirring evenly, obtaining raw meat as pickling 24h at 4 DEG C;
(3) by apple clean after stoning smash to obtain apple butter to pieces, hoisin sauce and apple butter are mixed thoroughly in rear feeding food steamer take out after boiling 4-5min accompany by green onion end stir evenly green onion perfume jam for subsequent use; Get after red bean dries and grind to obtain red bean powder, red bean powder is poured in chili paste and stir evenly red bean sauce is for subsequent use;
(4) to add in raw meat by the amount of 1 × 107CFU/g after lactobacillus fermenti being mixed with micrococcus varians 1:1 and as the 25 DEG C of bottom fermentation 20h in constant incubator inherence, after fermentation completes, add green onion fragrant jam, sea-buckthorn polyphenol, shitosan and remain each raw material and fully stir, recorded by sausage filler again or manual bowel lavage, record rear needle point air in intestines are drained in surface punching, remove surface contaminants with after warm water rinse;
(5) the goose meat sausage suspension wire after recording is hung in temperature-controlled box, smear last layer red bean sauce at surface uniform, be set using 75 DEG C of heated-air drying 15-20min, more evenly spray herb liquid, adjust the temperature to 130 DEG C of processing 1h subsequently and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747630.XA CN105380130A (en) | 2015-11-06 | 2015-11-06 | Surface-sauced roasted sausages mixed with fermented goose meat and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747630.XA CN105380130A (en) | 2015-11-06 | 2015-11-06 | Surface-sauced roasted sausages mixed with fermented goose meat and production method thereof |
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| Publication Number | Publication Date |
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| CN105380130A true CN105380130A (en) | 2016-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510747630.XA Pending CN105380130A (en) | 2015-11-06 | 2015-11-06 | Surface-sauced roasted sausages mixed with fermented goose meat and production method thereof |
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| CN (1) | CN105380130A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901553A (en) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | Spicy blood-activating fermented goose roasted sausage and preparation method thereof |
| CN109497437A (en) * | 2018-03-01 | 2019-03-22 | 南京师范大学 | A kind of preparation method of goose sausage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815425A (en) * | 2014-03-05 | 2014-05-28 | 南京农业大学 | Preparation method for roast pork |
-
2015
- 2015-11-06 CN CN201510747630.XA patent/CN105380130A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815425A (en) * | 2014-03-05 | 2014-05-28 | 南京农业大学 | Preparation method for roast pork |
Non-Patent Citations (3)
| Title |
|---|
| 冯桂芳: ""中式保健香肠的研究进展"", 《食品工业科技》 * |
| 李俊江 等: ""鹅肉香肠的发酵工艺研究"", 《食品科学》 * |
| 杨明铎: ""新型肉肠开发的研究进展"", 《四川旅游学院学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901553A (en) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | Spicy blood-activating fermented goose roasted sausage and preparation method thereof |
| CN109497437A (en) * | 2018-03-01 | 2019-03-22 | 南京师范大学 | A kind of preparation method of goose sausage |
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Application publication date: 20160309 |