CN105394597A - Preparation method of venison sausage - Google Patents
Preparation method of venison sausage Download PDFInfo
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- CN105394597A CN105394597A CN201510784611.4A CN201510784611A CN105394597A CN 105394597 A CN105394597 A CN 105394597A CN 201510784611 A CN201510784611 A CN 201510784611A CN 105394597 A CN105394597 A CN 105394597A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- 239000003094 microcapsule Substances 0.000 claims abstract description 23
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 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
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000010297 nisin Nutrition 0.000 claims abstract description 11
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 10
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 10
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 235000010434 neohesperidine DC Nutrition 0.000 claims abstract description 10
- 235000011197 perejil Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 10
- 235000013555 soy sauce 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
- 239000004309 nisin Substances 0.000 claims abstract description 9
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 8
- 229940074404 sodium succinate Drugs 0.000 claims abstract description 8
- 239000004106 carminic acid Substances 0.000 claims abstract description 7
- 235000012730 carminic acid Nutrition 0.000 claims abstract description 7
- 229940080423 cochineal Drugs 0.000 claims abstract description 7
- 239000001329 FEMA 3811 Substances 0.000 claims abstract description 5
- 238000002156 mixing 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
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 9
- 241000208317 Petroselinum Species 0.000 claims description 9
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 9
- 235000010081 allicin Nutrition 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 9
- 239000003925 fat Substances 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
- 238000000034 method Methods 0.000 claims description 7
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 238000004140 cleaning Methods 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
- 201000007902 Primary cutaneous amyloidosis Diseases 0.000 claims description 2
- 208000014670 posterior cortical atrophy Diseases 0.000 claims description 2
- 238000000513 principal component analysis Methods 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 5
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 abstract description 4
- 239000003086 colorant Substances 0.000 abstract description 2
- 235000020993 ground meat Nutrition 0.000 abstract 6
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- 102000007327 Protamines Human genes 0.000 abstract 1
- 108010007568 Protamines Proteins 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 231100000206 health hazard Toxicity 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
- 239000000600 sorbitol Substances 0.000 abstract 1
- 229960002920 sorbitol Drugs 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 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
- 241000282994 Cervidae Species 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
- 239000000049 pigment Substances 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
- 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
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a venison sausage, which comprises the following steps: washing and stirring venison and leaf lard to obtain ground meat stuffing, uniformly water, salt, nisin, 3,4-dihydroxy-benzoic acid, protamine, sorbitol, neohesperidin dihydrochalcone, sodium succinate, tea polyphenol, dark soy sauce, cooking wine, star aniseed powder and garlic to obtain pickling liquid, then soaking the ground meat stuffing into the pickling liquid for pickling at the normal temperature for 5-8 hours, heating the pickling liquid with the ground meat stuffing at the temperature of 40-60 DEG C for 0.5-1 hour to obtain pickled ground meat stuffing, crushing parsley leaves and Basil leaves, adding the crushed leaves into the pickled ground meat stuffing for uniform mixing, chopping the pickled ground meat stuffing for 5-10 minutes, adding cochineal microcapsules for chopping for 1-3 minutes to obtain chopped meat stuffing, finally, pouring the chopped meat stuffing into a casing to obtain the venison sausage. In the preparation method, colorant nitrite is not added into the venison sausage, the color protection is completed by tea polyphenol, the cochineal microcapsules are used for color modulation, so that the prepared sausage has the advantages of keeping good color and reducing health hazard.
Description
Technical field
The invention belongs to meat products technical field, be specifically related to a kind of preparation method of venison 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 venison sausage, the venison 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 venison sausage, comprises the steps:
1) raw material of following weight portion is taken: 60 ~ 70 portions of venisons, 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 alkermes microcapsules, 0.8 ~ 1.2 part of PCA, 0.5 ~ 0.9 part of nucleoprotamine, 1 ~ 3 part of D-sorbite, 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 allicin, 1 ~ 2 part of parsley leaf and 0.5 ~ 1 part of sweet basil leaf;
2) by the venison taken and leaf fat cleaning, remove manadesma after, put into mixer stir 3 ~ 5min, obtain meat cutter;
3) water, salt, nisin, PCA, nucleoprotamine, D-sorbite, neohesperidin dihydrochalcone, sodium succinate, Tea Polyphenols, dark soy sauce, cooking wine, star aniseed powder and allicin 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 sweet basil leaf 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 alkermes microcapsules in meat cutter, continue to cut and mix 1 ~ 3min, obtain cutting and mix meat stuffing;
Wherein, described alkermes microcapsules are specifically adopted and are obtained with the following method, and following raw material is with parts by weight:
A, take 50 ~ 60 parts of Cochineal color, 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 alkermes microcapsules;
6) cutting of step 5) being obtained is mixed meat stuffing and is poured in casing, and carries out binding, obtains described venison 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, alkermes microcapsules natural colouring matter is mixed colours, and obtained venison sausage product still has good color and luster, decreases the healthy hidden danger using nitrite to bring.
2, the present invention adopts nisin, 3,4-dihydroxy-benzoic acid and nucleoprotamine are as raw material, utilize the mutual compatibility effect between three, clostridium botulinum is suppressed, avoid the phenomenon of the inactivation not yet of clostridium botulinum in the deer 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 deer sausage of the present invention, further increasing the security of product.
3, alkermes microcapsules of the present invention are as toner, microcapsules technology is wherein adopted to embed Cochineal color, 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 venison sausage, comprises the steps:
1) raw material of following weight portion is taken: 60 portions of venisons, 20 parts of leaf fats, 15 parts of water, 5 portions of salt, 1 part of nisin, 3 parts of alkermes microcapsules, 0.8 part of PCA, 0.5 part of nucleoprotamine, 1 part of D-sorbite, 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 part of allicin, 1 part of parsley leaf and 0.5 part of sweet basil leaf;
2) by the venison taken and leaf fat cleaning, remove manadesma after, put into mixer and stir 3min, obtain meat cutter;
3) water, salt, nisin, PCA, nucleoprotamine, D-sorbite, neohesperidin dihydrochalcone, sodium succinate, Tea Polyphenols, dark soy sauce, cooking wine, star aniseed powder and allicin 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 sweet basil leaf 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 alkermes microcapsules in meat cutter, continue to cut and mix 3min, obtain cutting and mix meat stuffing;
Wherein, described alkermes microcapsules are specifically adopted and are obtained with the following method, and following raw material is with parts by weight:
A, take 50 parts of Cochineal color, 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 alkermes microcapsules; 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 venison sausage.
Embodiment 2:
A preparation method for venison sausage, comprises the steps:
1) raw material of following weight portion is taken: 70 portions of venisons, 30 parts of leaf fats, 25 parts of water, 10 portions of salt, 2 parts of nisins, 6 parts of alkermes microcapsules, 1.2 parts of PCAs, 0.9 part of nucleoprotamine, 3 parts of D-sorbites, 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 part of allicin, 2 parts of parsley leaf and 1 part of sweet basil leaf;
2) by the venison taken and leaf fat cleaning, remove manadesma after, put into mixer and stir 5min, obtain meat cutter;
3) water, salt, nisin, PCA, nucleoprotamine, D-sorbite, neohesperidin dihydrochalcone, sodium succinate, Tea Polyphenols, dark soy sauce, cooking wine, star aniseed powder and allicin 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 sweet basil leaf 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 alkermes microcapsules in meat cutter, continue to cut and mix 2min, obtain cutting and mix meat stuffing;
Wherein, described alkermes microcapsules are specifically adopted and are obtained with the following method, and following raw material is with parts by weight:
A, take 60 parts of Cochineal color, 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 alkermes microcapsules; 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 venison sausage.
The venison sausage obtained to above-described embodiment carries out organoleptic detection, found that obtained venison 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 venison sausage, is characterized in that, comprises the steps:
1) raw material of following weight portion is taken: 60 ~ 70 portions of venisons, 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 alkermes microcapsules, 0.8 ~ 1.2 part of PCA, 0.5 ~ 0.9 part of nucleoprotamine, 1 ~ 3 part of D-sorbite, 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 allicin, 1 ~ 2 part of parsley leaf and 0.5 ~ 1 part of sweet basil leaf;
2) by the venison taken and leaf fat cleaning, remove manadesma after, put into mixer stir 3 ~ 5min, obtain meat cutter;
3) water, salt, nisin, PCA, nucleoprotamine, D-sorbite, neohesperidin dihydrochalcone, sodium succinate, Tea Polyphenols, dark soy sauce, cooking wine, star aniseed powder and allicin 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 sweet basil leaf 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 alkermes microcapsules in meat cutter, continue to cut and mix 1 ~ 3min, obtain cutting and mix meat stuffing;
Wherein, described alkermes microcapsules are specifically adopted and are obtained with the following method, and following raw material is with parts by weight:
A, take 50 ~ 60 parts of Cochineal color, 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 alkermes microcapsules;
6) cutting of step 5) being obtained is mixed meat stuffing and is poured in casing, and carries out binding, obtains described venison sausage.
2. the preparation method of venison sausage according to claim 1, it is characterized in that, take the raw material of following weight portion: 70 portions of venisons, 30 parts of leaf fats, 25 parts of water, 10 portions of salt, 2 parts of nisins, 6 parts of alkermes microcapsules, 1.2 parts of PCAs, 0.9 part of nucleoprotamine, 3 parts of D-sorbites, 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 part of allicin, 2 parts of parsley leaf and 1 part of sweet basil leaf.
3. the preparation method of venison 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 venison 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 alkermes microcapsules in meat cutter, continue to cut and mix 3min, obtain cutting and mix meat stuffing.
5. the preparation method of venison 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 venison 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510784611.4A CN105394597A (en) | 2015-11-16 | 2015-11-16 | Preparation method of venison sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510784611.4A CN105394597A (en) | 2015-11-16 | 2015-11-16 | Preparation method of venison sausage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956653A (en) * | 2021-04-09 | 2021-06-15 | 吉林大学 | Blueberry and venison fermented sausage and preparation method thereof |
| CN113826835A (en) * | 2021-09-30 | 2021-12-24 | 湖州维义生物科技股份有限公司 | Deer product ham sausage special for athletes and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921496A (en) * | 2009-06-12 | 2010-12-22 | 中国中化股份有限公司 | Method for preparing capsanthin microcapsule |
| CN102349663A (en) * | 2011-10-10 | 2012-02-15 | 湖南唐人神肉制品有限公司 | Nitrite-free Chinese-style sausage and production method |
| CN103725038A (en) * | 2013-12-23 | 2014-04-16 | 江苏省中国科学院植物研究所 | Preparation method of blackberry pigment microcapsules |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921496A (en) * | 2009-06-12 | 2010-12-22 | 中国中化股份有限公司 | Method for preparing capsanthin microcapsule |
| CN102349663A (en) * | 2011-10-10 | 2012-02-15 | 湖南唐人神肉制品有限公司 | Nitrite-free Chinese-style sausage and production method |
| CN103725038A (en) * | 2013-12-23 | 2014-04-16 | 江苏省中国科学院植物研究所 | Preparation method of blackberry pigment microcapsules |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956653A (en) * | 2021-04-09 | 2021-06-15 | 吉林大学 | Blueberry and venison fermented sausage and preparation method thereof |
| CN113826835A (en) * | 2021-09-30 | 2021-12-24 | 湖州维义生物科技股份有限公司 | Deer product ham sausage special for athletes and preparation method thereof |
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Application publication date: 20160316 |