CN105433296A - Red bean and squid ham sausages capable of clearing heat and removing toxicity and preparation method of red bean and squid ham sausages - Google Patents
Red bean and squid ham sausages capable of clearing heat and removing toxicity and preparation method of red bean and squid ham sausages Download PDFInfo
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- CN105433296A CN105433296A CN201510798576.1A CN201510798576A CN105433296A CN 105433296 A CN105433296 A CN 105433296A CN 201510798576 A CN201510798576 A CN 201510798576A CN 105433296 A CN105433296 A CN 105433296A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 32
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 27
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 230000001988 toxicity Effects 0.000 title abstract 3
- 231100000419 toxicity Toxicity 0.000 title abstract 3
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
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- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
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- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 9
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 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 8
- 108010053775 Nisin Proteins 0.000 claims abstract description 8
- 235000010297 nisin Nutrition 0.000 claims abstract description 8
- 239000004309 nisin Substances 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 8
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 8
- 239000001540 sodium lactate Substances 0.000 claims abstract description 8
- 241000756943 Codonopsis Species 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 7
- 229940100486 rice starch Drugs 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 23
- 241000234282 Allium Species 0.000 claims description 19
- 210000000936 intestine Anatomy 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 229940087603 grape seed extract Drugs 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000001717 vitis vinifera seed extract Substances 0.000 claims description 7
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 6
- 244000111489 Gardenia augusta Species 0.000 claims description 6
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 2
- 235000019082 Osmanthus Nutrition 0.000 abstract 2
- 241000333181 Osmanthus Species 0.000 abstract 2
- 240000006240 Linum usitatissimum Species 0.000 abstract 1
- 235000004431 Linum usitatissimum Nutrition 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000021017 pears Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000012976 tarts Nutrition 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 red bean and squid ham sausages capable of clearing heat and removing toxicity and a preparation method of the red bean and squid ham sausages. The red bean and squid ham sausages are prepared from the following raw materials in parts by weight: 1-2 parts of green lemons, 2-3 parts of red beans, 3-4 parts of sweet-scented osmanthus cakes, 2-3 parts of hosui pears, 0.5-1 part of radix codonopsis, 0.5-1 part of rhizoma polygonati, 0.5-1 part of fructus gardeniae, 100-110 parts of squid meat, 120-130 parts of minced cod meat, 15-20 parts of onion fragments, 30-35 parts of onion juice, an appropriate quantity of grape seed extracts, an appropriate quantity of a NaHCO3 solution, an appropriate amount of table salt, an appropriate amount of gourmet powder, an appropriate amount of spice, an appropriate amount of sesame oil, an appropriate amount of cooking wine, an appropriate amount of glutinous rice starch, an appropriate amount of soybean protein, an appropriate amount of linseed gum, an appropriate amount of Nisin, an appropriate amount of sodium lactate, an appropriate quantity of protein sausages and an appropriate amount of water. The red beans in the red bean and squid ham sausages disclosed by the invention can clear heat and remove toxicity, the added green lemons are sour and sweet, and the added sweet-scented osmanthus cakes are delicate fragrant, so that the red bean and squid ham sausages are harmonious in taste and rich in nutrition; the added grape seed extracts can effectively restrain the growth of bacteria in the storage process of the red bean and squid ham sausages, so that the quality guarantee period of the ham sausages is prolonged.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to clearing heat and detoxicating squid ham sausage of a kind of red bean and preparation method thereof.
Background technology
Squid, also claims squid, squid, and nutritive value is very high, is famous and precious marine product.It is rich in the several amino acids of needed by human, and essential amino acid composition is close to holoprotein, is a kind of health-care nutritive and excellent flavor
Aquatic products resource.Peru squid output is huge, but NH4Cl content is very high in Peru squid muscle, in Peru squid muscle, VBN (VBN) content reaches as high as 2.47mg/g, this causes squid muscle taste pained, there is tart flavour, if without process, can not eat, therefore find suitable processing technology and improve squid acerbity and develop the key point that new sleeve-fish product is squid higher value application.Therefore be that raw material makes seafood sausage food by squid and frozen minced fillets, to improve the mouthfeel of surimi product and to improve its nutritive value.And it is due to the cost of the surimi product that the interpolation of squid can suitably reduce, to the utilization of deep-sea fishing resource and the exploitation of squid new product, significant.
Squid itself has fishy smell, if do not remove the taste that can affect ham sausage, makes ham sausage separately in addition with squid and fish gruel, taste is delicious not, and taste is single, function singleness, ham sausage retentiveness, hardness and the chewiness produced are not ideal enough, and storage time is short.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides clearing heat and detoxicating squid ham sausage of a kind of red bean and preparation method thereof.
The present invention is achieved by the following technical solutions:
The clearing heat and detoxicating squid ham sausage of a kind of red bean is made up of following raw materials in part by weight: green lemon 1-2, red bean 2-3, sweet-scented cake 3-4, water-rich areas 2-3, Radix Codonopsis 0.5-1, sealwort 0.5-1, cape jasmine 0.5-1, squid meat 100-110, the rotten 120-130 of cod, onion fragment 15-20, Conditions of Onion Juice 30-35, appropriate grape seed extract, NaHCO3 solution, salt, monosodium glutamate, spice, sesame oil, cooking wine, glutinous rice starch, soybean protein, flaxseed gum, Nisin, sodium lactate, albumen intestines and water.
The preparation method of the clearing heat and detoxicating squid ham sausage of described a kind of red bean, comprises the following steps: red bean and water-rich areas mixing are broken into slurry by (1), and filter to get filtrate, mixed by green lemon smash to pieces with sweet-scented cake, then add filtrate and break into slurry, spraying dry obtains powder;
(2) squid meat is shredded, and put into 4-5 doubly containing 0.3% NaHCO3 solution soak and stir 20-30min, by the depickling of squid meat, mix with onion fragment again and mix thoroughly with Conditions of Onion Juice and leave standstill 2-3h at 1-4 DEG C, again the mixture of squid meat and onion fragment is poured in dewaterer dewater to water content be 70%-80%, the salt adding 0.3% again pickles 4-5h under 1-4 DEG C of environment, refrigerates for subsequent use;
(3) cod gruel is put to cut to cutmixer and mix 3min, rotating speed 1500r/min, then add 2% salt and mass fraction be 0.2% grape seed extract cut and mix 5min, rotating speed 2100r/min, add 1% monosodium glutamate, 1.5% spice, 0.5% sesame oil, 2% cooking wine, 2% glutinous rice starch again, cut and mix 1.5min, then add 3% soybean protein, 0.05% flaxseed gum, 0.01%Nisin and 3% sodium lactate, cut and mix 3min;
(4) by cutting, the fish after mixing is rotten to be mixed with gains in (1) (2) and stirs, and carry out bowel lavage with sausage filler and albumen intestines, the intestines of having filled with are mixed with Radix Codonopsis, sealwort, cape jasmine, add 8-9 poach 30-40min doubly again, pull rear cooling out, putting into pressure is again pressurize 20-25min under 400MPa environment, to obtain final product.
Advantage of the present invention is: red bean and water-rich areas mixing are broken into slurry by the present invention, filter to get filtrate, green lemon is mixed with sweet-scented cake and smashs to pieces, add filtrate again and break into slurry, spraying dry obtains powder, red bean can be clearing heat and detoxicating, add the delicate fragrance of the sour-sweet of green lemon and sweet-scented cake, taste is coordinated, nutritious, squid is placed on after soaking in NaHCO3 solution, can remove the acerbity of squid, add onion fragment and mix thoroughly with Conditions of Onion Juice, the fishy smell of squid can be removed by Conditions of Onion Juice completely, onion fragment can promote the mouthfeel of ham sausage, makes the better deliciousness of its taste; Add the growth that grape seed extract effectively can suppress bacterium in storage, extend the shelf-life of ham sausage; Adopt the collocation of Nisin and sodium lactate, and in conjunction with the bowel lavage of pressurize process, the retentiveness of ham sausage, hardness and chewiness can be significantly improved under the condition not affecting ham sausage color and luster, and effectively extend the storage time of ham sausage, finally select to boil together with various Chinese medicine, ham sausage is made to have good invigorating the spleen benefit lung, the health-care efficacy of nourishing blood to promote the production of body fluid.
Detailed description of the invention
The clearing heat and detoxicating squid ham sausage of a kind of red bean is be made up of following raw materials in part by weight: green lemon 1, red bean 2, sweet-scented cake 3, water-rich areas 2, Radix Codonopsis 0.5, sealwort 0.5, cape jasmine 0.5, squid meat 100, cod gruel 120, onion fragment 15, Conditions of Onion Juice 30, appropriate grape seed extract, NaHCO3 solution, salt, monosodium glutamate, spice, sesame oil, cooking wine, glutinous rice starch, soybean protein, flaxseed gum, Nisin, sodium lactate, albumen intestines and water.
The preparation method of the clearing heat and detoxicating squid ham sausage of described a kind of red bean, comprises the following steps: red bean and water-rich areas mixing are broken into slurry by (1), and filter to get filtrate, mixed by green lemon smash to pieces with sweet-scented cake, then add filtrate and break into slurry, spraying dry obtains powder;
(2) squid meat is shredded, and put into 4 times containing 0.3% NaHCO3 solution soak and stir 20min, by the depickling of squid meat, mix with onion fragment again and mix thoroughly with Conditions of Onion Juice and leave standstill 2h at 1 DEG C, again the mixture of squid meat and onion fragment is poured in dewaterer dewater to water content be 70%, the salt adding 0.3% again pickles 4h under 1 DEG C of environment, refrigerates for subsequent use;
(3) cod gruel is put to cut to cutmixer and mix 3min, rotating speed 1500r/min, then add 2% salt and mass fraction be 0.2% grape seed extract cut and mix 5min, rotating speed 2100r/min, add 1% monosodium glutamate, 1.5% spice, 0.5% sesame oil, 2% cooking wine, 2% glutinous rice starch again, cut and mix 1.5min, then add 3% soybean protein, 0.05% flaxseed gum, 0.01%Nisin and 3% sodium lactate, cut and mix 3min;
(4) by cutting, the fish after mixing is rotten to be mixed with gains in (1) (2) and stirs, and carry out bowel lavage with sausage filler and albumen intestines, the intestines of having filled with are mixed with Radix Codonopsis, sealwort, cape jasmine, add the poach 30min of 8 times again, pull rear cooling out, putting into pressure is again pressurize 20min under 400MPa environment, to obtain final product.
Claims (2)
1. the clearing heat and detoxicating squid ham sausage of red bean, it is characterized in that being made up of following raw materials in part by weight: green lemon 1-2, red bean 2-3, sweet-scented cake 3-4, water-rich areas 2-3, Radix Codonopsis 0.5-1, sealwort 0.5-1, cape jasmine 0.5-1, squid meat 100-110, the rotten 120-130 of cod, onion fragment 15-20, Conditions of Onion Juice 30-35, appropriate grape seed extract, NaHCO3 solution, salt, monosodium glutamate, spice, sesame oil, cooking wine, glutinous rice starch, soybean protein, flaxseed gum, Nisin, sodium lactate, albumen intestines and water.
2. the preparation method of the clearing heat and detoxicating squid ham sausage of a kind of red bean according to claim 1, it is characterized in that comprising the following steps: red bean and water-rich areas mixing are broken into slurry by (1), filter to get filtrate, green lemon is mixed with sweet-scented cake and smashs to pieces, add filtrate again and break into slurry, spraying dry obtains powder;
(2) squid meat is shredded, and put into 4-5 doubly containing 0.3% NaHCO3 solution soak and stir 20-30min, by the depickling of squid meat, mix with onion fragment again and mix thoroughly with Conditions of Onion Juice and leave standstill 2-3h at 1-4 DEG C, again the mixture of squid meat and onion fragment is poured in dewaterer dewater to water content be 70%-80%, the salt adding 0.3% again pickles 4-5h under 1-4 DEG C of environment, refrigerates for subsequent use;
(3) cod gruel is put to cut to cutmixer and mix 3min, rotating speed 1500r/min, then add 2% salt and mass fraction be 0.2% grape seed extract cut and mix 5min, rotating speed 2100r/min, add 1% monosodium glutamate, 1.5% spice, 0.5% sesame oil, 2% cooking wine, 2% glutinous rice starch again, cut and mix 1.5min, then add 3% soybean protein, 0.05% flaxseed gum, 0.01%Nisin and 3% sodium lactate, cut and mix 3min;
(4) by cutting, the fish after mixing is rotten to be mixed with gains in (1) (2) and stirs, and carry out bowel lavage with sausage filler and albumen intestines, the intestines of having filled with are mixed with Radix Codonopsis, sealwort, cape jasmine, add 8-9 poach 30-40min doubly again, pull rear cooling out, putting into pressure is again pressurize 20-25min under 400MPa environment, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510798576.1A CN105433296A (en) | 2015-11-19 | 2015-11-19 | Red bean and squid ham sausages capable of clearing heat and removing toxicity and preparation method of red bean and squid ham sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510798576.1A CN105433296A (en) | 2015-11-19 | 2015-11-19 | Red bean and squid ham sausages capable of clearing heat and removing toxicity and preparation method of red bean and squid ham sausages |
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| Publication Number | Publication Date |
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| CN105433296A true CN105433296A (en) | 2016-03-30 |
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|---|---|---|---|
| CN201510798576.1A Pending CN105433296A (en) | 2015-11-19 | 2015-11-19 | Red bean and squid ham sausages capable of clearing heat and removing toxicity and preparation method of red bean and squid ham sausages |
Country Status (1)
| Country | Link |
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| CN (1) | CN105433296A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN103284195A (en) * | 2013-03-29 | 2013-09-11 | 吴龑 | A roe and red bean sausage and a preparation method therefor |
-
2015
- 2015-11-19 CN CN201510798576.1A patent/CN105433296A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN103284195A (en) * | 2013-03-29 | 2013-09-11 | 吴龑 | A roe and red bean sausage and a preparation method therefor |
Non-Patent Citations (3)
| Title |
|---|
| 刘鑫等: "鱿鱼低温火腿肠的加工工艺", 《食品与发酵工业》 * |
| 唐春红: "《天然防腐剂与抗氧化剂》", 31 May 2010, 中国轻工业出版社 * |
| 潘道东: "《功能性食品添加剂》", 31 January 2006 * |
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Application publication date: 20160330 |