CN105455038A - Garlic albizia flower and crab roe sausage and preparation method thereof - Google Patents
Garlic albizia flower and crab roe sausage and preparation method thereof Download PDFInfo
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- CN105455038A CN105455038A CN201510959901.8A CN201510959901A CN105455038A CN 105455038 A CN105455038 A CN 105455038A CN 201510959901 A CN201510959901 A CN 201510959901A CN 105455038 A CN105455038 A CN 105455038A
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 20
- 235000004611 garlic Nutrition 0.000 title claims abstract description 20
- 235000013580 sausages Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011438 Albizia odoratissima Nutrition 0.000 title abstract 6
- 240000000559 Albizia odoratissima Species 0.000 title 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000013527 bean curd Nutrition 0.000 claims abstract description 10
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 9
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000005528 Arctium lappa Species 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 241000628997 Flos Species 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 14
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 241000220433 Albizia Species 0.000 abstract 5
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 241000208843 Arctium Species 0.000 description 5
- 239000003778 fat substitute Substances 0.000 description 5
- 235000013341 fat substitute Nutrition 0.000 description 5
- 239000004519 grease Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 238000013456 study Methods 0.000 description 2
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 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 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 201000001352 cholecystitis Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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 garlic albizia flower and crab roe sausage and a preparation method thereof. The garlic albizia flower and crab roe sausage is prepared from the following raw materials in parts by weight: 1800 to 2000 parts of chilled ham butt, 150 to 200 parts of pig fat, 16 to 20 parts of KCl, 24 to 30 parts of NaCl, 450 to 500 parts of kidney bean, 8 to 10 parts of ground pepper, 8 to 10 parts of seed powder of Chinese prickly ash, 40 to 50 parts of high-degree Baijiu, 8 to 10 parts of ginger powder, 30 to 40 parts of sugar, 20 to 30 parts of soybean sauce, 20 to 22 parts of smoked bean curd, 8 to 10 parts of garlic, 23 to 24 parts of crab roe, 17 to 18 parts of soya-bean milk, 0.9 to 1.4 parts of albizia flower, 0.9 to 1.4 parts of leaves of burdock, 1 to 2.3 parts of sweet broomwort herb and a proper amount of casings. The garlic albizia flower and crab roe sausage provided by the invention is savoury and mellow in flavor, and unique in taste, and has the health care efficacy of resolving stagnation for tranquilization, nourishing yin and tonifying yang, regulating Qi and promoting appetite, and clearing heat and lubricating the intestines by adding food and medicinal materials of albizia flower, leaves of burdock, sweet broomwort herb and the like.
Description
Technical field
The present invention relates to sausage technical field, particularly relate to fragrant crab oil sausage of a kind of Flos Albiziae garlic and preparation method thereof.
Background technology
Sodium chloride, as food typical additives, can improve the flavor quality of product, but is also the most important factor causing hypertension and angiocardiopathy at present, and China per capita edible salt intake reaches 12g/d, more than the twice for World Health Organization's recommended value.According to World Health Organization's data of 2003, in the industrialization food of all categories, meat and meat products contribute to the sodium absorption of about 16% ~ 25%; Therefore, Chinese scholars is that the sodium chloride content reduced in meat products has carried out many correlative studys.Wherein large quantity research concentrates in the high dry-salt meat products of salt content.The matter structure of product can be made to become soft when reducing sodium chloride addition to 2.0%; When being reduced to 1.0%, index all serious non-compliance requirements such as organoleptic quality, shelf life of product.
Epidemiological study in recent years finds, high fat diet can cause consumer's various diseases, is considered to one of inducement of obesity, high fat of blood, heart disease, artery sclerosis, diabetes and some relevant diseases etc.In diet, saturated fatty acid is too high, and can cause as the cancer such as breast cancer, colon cancer and cholecystitis, grease but has important function for the organoleptic properties of food.Grease is to the outward appearance such as gloss, color, transparency, surface configuration, crystallinity of food, the matter structures such as viscosity, elasticity, hardness, the mouthfeel such as lubricity, melting, stiff sense and local flavor have important impact, with regard to local flavor, grease in food not only shows the local flavor self held, it also affects the concentration of other spices, persistence and balance, and this is relevant to local flavor slowly-releasing with grease; The fat content reduced in food can have influence on the organoleptic properties of food, and the simple fat content reduced in food ingredient can bring harmful effect to product special flavour and mouthfeel, and make food coarse mouthfeel, flavour declines, thus affects the acceptance of consumer to product.Fat substitute is the effective product solving this contradiction.The fat substitute of high-quality can not only reduce the fat content in food to greatest extent, and can keep the organoleptic quality even improving original food as much as possible.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides fragrant crab oil sausage of a kind of Flos Albiziae garlic and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant crab oil sausage of a kind of Flos Albiziae garlic, be made up of the raw material of following weight portion:
Pig hind shank cold fresh meat 1800-2000, pig fat meat 150-200, KCl16-20, NaCl24-30, kidney bean 450-500, pepper powder 8-10, zanthoxylum powder 8-10, high spirit 40-50, ginger powder 8-10, sugared 30-40, soy sauce 20-30, smoked bean curd 20-22, garlic solvent 8-10, crab oil 23-24, soya-bean milk 17-18, Flos Albiziae 0.9-1.4, burdock leaf 0.9-1.4, Sweet Broomwort Herb 1-2.3, casing is appropriate.
The preparation method of the fragrant crab oil sausage of described a kind of Flos Albiziae garlic, comprises the following steps:
(1) by after Flos Albiziae, burdock leaf, the flooding of Sweet Broomwort Herb by 6-9 times amount, filter obtains Chinese medicine juice;
(2) get kidney bean to clean, be blended into Chinese medicine juice digestion and removed its skin of beancurd and plumule after 15-20 minute, then continue digestion 5-8 minute, leach kidney bean in pot, then be placed in the pot burning heat and stir-fry, when to fry to its water content be 3-4%, take the dish out of the pot stand-by;
(3) get garlic solvent, crab oil mixing is mixed thoroughly and is placed on water proof on steamer and fumigates 10-15 minute, obtain material on steamer, mix with the smoked bean curd of chopping and be placed in pot and stir-fry 6-8 minute, obtain material in pot, dry in the air cool stand-by;
(4) the cold fresh meat of pig hind shank, pig fat meat is got, be divided into the fourth of the 0.5-1cm length of side, add KCl, NaCl after mixing with the kidney bean handled well, pepper powder, zanthoxylum powder, high spirit, Jiang Fen, sugar, soy sauce carry out pickled, be then put in 3-4 DEG C of refrigerator and pickle 2-3d;
(5) by pickled good pork and soya-bean milk and to remain each mixing of materials even, bowel lavage is stand-by; Transferred in temperature and humidity control incubator by the pork sausages of having filled with and carry out air-dry 10-12d, wherein temperature is 12-13 DEG C, and humidity is 80-85%, and taking-up packs, and to obtain final product.
Advantage of the present invention is:
The present invention substitutes NaCl to pickle cube meat with the substitution ratio KCl of 40%, and wherein in product, NaCl content reduces to 3.14%, significantly lower than about 8% sodium salt of market cured meat product.And 40% substitute after the physicochemical property of product, proteolysis index and sense organ are not all made significant difference.
Present invention process class fat substitute kidney bean, in the process of its poach, counteracts the impact of molecular surface partial hydrophilicity group, allows be hidden in intramolecular hydrophobic group and be exposed to molecular surface, increases its hydrophobicity, so can simulate the hydrophobic character of grease; This type of fat substitute can provide the mouthfeel that similar fat is satiny, without any physiological side effects, nutritious and under medium and high temperature stable in properties, be a kind of ideal fat substitute;
The present invention is mild and mellow, and mouthfeel is unique, and be also added with the food medicinal materials such as Flos Albiziae, burdock leaf, Sweet Broomwort Herb, richness has given the health-care efficacy of resolving stagnation for tranquilization of the present invention, nourishment for vitality, regulate the flow of vital energy appetizing, clearing away heat and moistening the bowels.
Detailed description of the invention
The fragrant crab oil sausage of a kind of Flos Albiziae garlic, be made up of the raw material of following weight portion:
The cold fresh meat 1800 of pig hind shank, pig fat meat 150, KCl16, NaCl24, kidney bean 450, pepper powder 8, zanthoxylum powder 8, high spirit 40, ginger powder 8, sugar 30, soy sauce 20, smoked bean curd 20, garlic solvent 8, crab oil 23, soya-bean milk 17, Flos Albiziae 0.9, burdock leaf 0.9, Sweet Broomwort Herb 1, casing is appropriate.
The preparation method of the fragrant crab oil sausage of described a kind of Flos Albiziae garlic, comprises the following steps:
(1) by after Flos Albiziae, burdock leaf, the flooding of Sweet Broomwort Herb by 6 times amount, filter obtains Chinese medicine juice;
(2) get kidney bean to clean, remove its skin of beancurd and plumule after being blended into Chinese medicine juice digestion to 15 minute, then continue digestion 5 minutes, leach kidney bean in pot, then be placed in the pot burning heat and stir-fry, when to fry to its water content be 3%, take the dish out of the pot stand-by;
(3) get garlic solvent, crab oil mixing mixes thoroughly and to be placed on steamer water proof stifling 10 minutes, obtain material on steamer, mix with the smoked bean curd of chopping and be placed in pot and stir-fry 6 minutes, obtain material in pot, dry in the air cool stand-by;
(4) the cold fresh meat of pig hind shank, pig fat meat is got, be divided into the fourth of the 0.5cm length of side, add KCl, NaCl after mixing with the kidney bean handled well, pepper powder, zanthoxylum powder, high spirit, Jiang Fen, sugar, soy sauce carry out pickled, be then put in 3 DEG C of refrigerators and pickle 2d;
(5) by pickled good pork and soya-bean milk and to remain each mixing of materials even, bowel lavage is stand-by; Transferred in temperature and humidity control incubator by the pork sausages of having filled with and carry out air-dry 10d, wherein temperature is 12 DEG C, and humidity is 80%, and taking-up packs, and to obtain final product.
Claims (2)
1. the fragrant crab oil sausage of Flos Albiziae garlic, is characterized in that being made up of the raw material of following weight portion:
Pig hind shank cold fresh meat 1800-2000, pig fat meat 150-200, KCl16-20, NaCl24-30, kidney bean 450-500, pepper powder 8-10, zanthoxylum powder 8-10, high spirit 40-50, ginger powder 8-10, sugared 30-40, soy sauce 20-30, smoked bean curd 20-22, garlic solvent 8-10, crab oil 23-24, soya-bean milk 17-18, Flos Albiziae 0.9-1.4, burdock leaf 0.9-1.4, Sweet Broomwort Herb 1-2.3, casing is appropriate.
2. the preparation method of the fragrant crab oil sausage of a kind of Flos Albiziae garlic as claimed in claim 1, is characterized in that comprising the following steps:
(1) by after Flos Albiziae, burdock leaf, the flooding of Sweet Broomwort Herb by 6-9 times amount, filter obtains Chinese medicine juice;
(2) get kidney bean to clean, be blended into Chinese medicine juice digestion and removed its skin of beancurd and plumule after 15-20 minute, then continue digestion 5-8 minute, leach kidney bean in pot, then be placed in the pot burning heat and stir-fry, when to fry to its water content be 3-4%, take the dish out of the pot stand-by;
(3) get garlic solvent, crab oil mixing is mixed thoroughly and is placed on water proof on steamer and fumigates 10-15 minute, obtain material on steamer, mix with the smoked bean curd of chopping and be placed in pot and stir-fry 6-8 minute, obtain material in pot, dry in the air cool stand-by;
(4) the cold fresh meat of pig hind shank, pig fat meat is got, be divided into the fourth of the 0.5-1cm length of side, add KCl, NaCl after mixing with the kidney bean handled well, pepper powder, zanthoxylum powder, high spirit, Jiang Fen, sugar, soy sauce carry out pickled, be then put in 3-4 DEG C of refrigerator and pickle 2-3d;
(5) by pickled good pork and soya-bean milk and to remain each mixing of materials even, bowel lavage is stand-by; Transferred in temperature and humidity control incubator by the pork sausages of having filled with and carry out air-dry 10-12d, wherein temperature is 12-13 DEG C, and humidity is 80-85%, and taking-up packs, and to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959901.8A CN105455038A (en) | 2015-12-21 | 2015-12-21 | Garlic albizia flower and crab roe sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959901.8A CN105455038A (en) | 2015-12-21 | 2015-12-21 | Garlic albizia flower and crab roe sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105455038A true CN105455038A (en) | 2016-04-06 |
Family
ID=55593598
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510959901.8A Withdrawn CN105455038A (en) | 2015-12-21 | 2015-12-21 | Garlic albizia flower and crab roe sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105455038A (en) |
-
2015
- 2015-12-21 CN CN201510959901.8A patent/CN105455038A/en not_active Withdrawn
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160406 |