CN105685839A - Roast sausage and method for preparing same - Google Patents
Roast sausage and method for preparing same Download PDFInfo
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- CN105685839A CN105685839A CN201610085390.6A CN201610085390A CN105685839A CN 105685839 A CN105685839 A CN 105685839A CN 201610085390 A CN201610085390 A CN 201610085390A CN 105685839 A CN105685839 A CN 105685839A
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- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000013580 sausages Nutrition 0.000 title abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 46
- 229920002472 Starch Polymers 0.000 claims abstract description 38
- 239000008107 starch Substances 0.000 claims abstract description 38
- 235000019698 starch Nutrition 0.000 claims abstract description 38
- 235000013339 cereals Nutrition 0.000 claims abstract description 28
- 238000011161 development Methods 0.000 claims abstract description 22
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 6
- 235000020232 peanut Nutrition 0.000 claims abstract description 6
- 235000020234 walnut Nutrition 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 5
- 240000007049 Juglans regia Species 0.000 claims abstract description 5
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 5
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 5
- 230000000968 intestinal effect Effects 0.000 claims description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 239000000463 material Substances 0.000 claims description 47
- 235000013372 meat Nutrition 0.000 claims description 35
- 241000287828 Gallus gallus Species 0.000 claims description 29
- 239000000796 flavoring agent Substances 0.000 claims description 27
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 25
- 150000001875 compounds Chemical class 0.000 claims description 20
- 235000013355 food flavoring agent Nutrition 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000007230 Sorghum bicolor Nutrition 0.000 claims description 4
- 235000007215 black sesame Nutrition 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 9
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 abstract description 7
- 239000000835 fiber Substances 0.000 abstract description 7
- 235000019157 thiamine Nutrition 0.000 abstract description 7
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 abstract description 7
- 229960003495 thiamine Drugs 0.000 abstract description 7
- 239000011721 thiamine Substances 0.000 abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 6
- 239000011575 calcium Substances 0.000 abstract description 6
- 229910052791 calcium Inorganic materials 0.000 abstract description 6
- 235000019197 fats Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000011574 phosphorus Substances 0.000 abstract description 6
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 abstract description 5
- 210000004958 brain cell Anatomy 0.000 abstract description 5
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 abstract description 5
- 235000020778 linoleic acid Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000021314 Palmitic acid Nutrition 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 241000758791 Juglandaceae Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 abstract 1
- 235000014786 phosphorus Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 23
- 238000004659 sterilization and disinfection Methods 0.000 description 23
- 230000018109 developmental process Effects 0.000 description 17
- 238000003756 stirring Methods 0.000 description 16
- 238000001514 detection method Methods 0.000 description 11
- 229910052751 metal Inorganic materials 0.000 description 11
- 239000002184 metal Substances 0.000 description 11
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 10
- 239000010931 gold Substances 0.000 description 10
- 229910052737 gold Inorganic materials 0.000 description 10
- 238000007689 inspection Methods 0.000 description 10
- 238000002156 mixing Methods 0.000 description 9
- 238000005554 pickling Methods 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000000945 filler Substances 0.000 description 6
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- 229910019142 PO4 Inorganic materials 0.000 description 5
- 239000002131 composite material Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 4
- 230000011712 cell development Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 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 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 241000282898 Sus scrofa Species 0.000 description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 229940005657 pyrophosphoric acid Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 roast sausage and a method for preparing the same, and particularly relates to a roast sausage with coarse cereals and a method for preparing the roast sausage.The roast sausage and the method have the advantages that a type or a plurality of types of peanut powder, walnut kernel powder, sesame powder, sorghum flour and soybean flour is added into the roast sausage, large quantities of proteins, fat, starch and crude fibers in coarse cereals such as peanuts, walnuts and sesame, calcium, phosphorus, iron, thiamine, palmitic acid and linoleic acid are added into the roast sausage, accordingly, strong and mellow taste of the roast sausage can be enhanced, the roast sausage contains abundant nutrition, development of brain cells can be promoted, the intelligence of children and memory can be improved, presenility of people can be prevented, and the roast sausage is suitable for people of all ages; the method is simple and feasible, can be implemented by the aid of existing roast sausage production lines and is suitable for large-scale industrialization.
Description
Technical field
The present invention relates to field of food, particularly to roasting intestinal of one and preparation method thereof。
Background technology
Roasting intestinal is the leisure food of a kind of delicious food, it it is the low-temperature meat product with Chinese tradition local flavor using modern Western-style Meat process technology to produce, with Carnis Sus domestica, Carnis Gallus domesticus, beef for primary raw material, cut through strand, pickle, add adjuvant, vacuum is recorded, the working procedure processing such as processed, asepsis vacuum packing of fire-cureing forms。At present, in market, various roasting intestinal products are mainly by the flavoring agent adding various local flavors, or by methods such as sootiness, obtain the roasting intestinal of different taste。Such as a kind of smoked chicken type roasted sausage and preparation method thereof disclosed in patent of invention (CN102326782A), by adding rural area fried crisp chicken essence and smoked chicken flavor cream in the feed, roasting intestinal is made to have the smoked chicken local flavor of uniqueness；The roasting intestinal of a kind of wheat Flavor disclosed in patent of invention (CN103976398A), by adding wheat perfume shape essence and meaty paste essence in the feed, the wheat Flavor feature making roasting intestinal is obvious；Roasting intestinal of a kind of pickled chilli flavor and preparation method thereof disclosed in patent of invention (CN103190636A), by adding bubble green pepper oily essence in the feed, makes roasting intestinal have bubble green pepper taste。
Along with improving constantly of people's living standard, leisure food is had higher requirement by consumer, it is desirable to while tasting delicious food, can obtain again a greater variety of nutritional labeling。But the roasting intestinal product nutrition in existing market is single, can not meet the requirement that people are balanced in nutrition。
Summary of the invention
It is an object of the invention to provide the roasting intestinal that a kind of mouthfeel is good and nutritious and a kind of simple preparation method。Roasting intestinal provided by the invention does not only have has good mouthfeel, and containing being conducive to various trace elements and the vitamin of absorption of human body, is of high nutritive value。
The invention provides a kind of roasting intestinal, the raw material including meat ingredient, preserved materials, starch, water and flavouring agent prepare, the raw material of described roasting intestinal also includes coarse cereal powder。
Preferably, described coarse cereal powder includes one or more in walnut powder, black sesame powder, peanut powder, Sorghum vulgare Pers. powder and Semen sojae atricolor powder。
Preferably, described raw material includes the component of following mass content: Carnis Sus domestica 10～25%, Carnis Gallus domesticus 40～55%, coarse cereal powder 0.3～0.8%, starch 6～8%, water 12～18%, preserved materials 0.1～0.2%, flavouring agent 5～10%。
The invention provides the preparation method of roasting intestinal described in a kind of technique scheme, comprise the following steps:
(1) Carnis Sus domestica is prepared into meat stuffing with Carnis Gallus domesticus；
(2) meat stuffing prepared in described step (1) is mixed with coarse cereal powder, partial starch, preserved materials and part water, obtain stuffing material；
(3) stuffing material prepared in described step (2) is pickled；
(4) stuffing material after pickling in described step (3) is mixed with flavouring agent, remaining starch and residue water, obtain compound；
(5) compound obtained in described step (4) is carried out coloclysis, baking and color development, obtain roasting intestinal。
Preferably, in described step (2), the mass ratio of coarse cereal powder and partial starch is 1～2: 8～9。
Preferably, the temperature pickled in described step (3) is 0～4 DEG C, and the time pickled is 16～24h。
Preferably, described step (4) carries out under vacuum, and described vacuum pressure is not higher than 0.085MPa。
Preferably, in described step (5), the temperature of baking is 65～75 DEG C, and the time of baking is 35～55min。
Preferably, in described step (5), the temperature of color development is 70～80 DEG C, and the time of color development is 10～20min。
Preferably, described step (5) also includes steaming after color development, described in the temperature that steams be 75～85 DEG C, the time steamed is 10～20min。
By adding coarse cereal powder in roasting intestinal provided by the invention, by protein substantial amounts of in miscellaneous grain crops, fat, starch, crude fibre, and calcium, phosphorus, ferrum, thiamine, Palmic acid, linoleic acid add in roasting intestinal, not only increase strong aromatic taste, have more abundant nutrition, it is possible to promote brain cell development, improve children's intelligence, improve one's memory, and can prevent people's to cross presenility, suit the taste of both old and young。
Preparation method provided by the invention is simple, can meet with the production line of existing roasting intestinal, it is adaptable to heavy industrialization。
Accompanying drawing explanation
Fig. 1 is the preparation flow figure of roasting intestinal in the embodiment of the present invention。
Detailed description of the invention
The invention provides a kind of roasting intestinal, the raw material including meat ingredient, preserved materials, starch, water and flavouring agent prepare, the raw material of described roasting intestinal also includes coarse cereal powder。In the present invention, described raw material preferably includes the coarse cereal powder of 0.3～0.8wt%。In the present invention, described coarse cereal powder is preferably the coarse cereal powder fried；Described coarse cereal powder is preferably one or more in walnut powder, black sesame powder, peanut powder, Sorghum vulgare Pers. powder and Semen sojae atricolor powder。In the present invention, described coarse cereal powder is possible not only to strengthen the strong aromatic taste of roasting intestinal, can also make roasting intestinal increases substantial amounts of protein, fat, starch, crude fibre, and the nutrient substance such as calcium, phosphorus, ferrum, thiamine, Palmic acid, linoleic acid, brain cell development can be promoted, improve children's intelligence, improve one's memory, and can prevent people's to cross presenility。
In the present invention, the raw material of the roasting intestinal of preparation preferably includes the Carnis Sus domestica of 10～25wt%, more preferably 15～20wt%。The kind of described Carnis Sus domestica is not had special restriction by the present invention, adopts Carnis Sus domestica kind well known to those skilled in the art。In the present invention, described Carnis Sus domestica is preferably pig lean meat, more preferably pig back leg lean meat。The source of described Carnis Sus domestica is not had special restriction by the present invention, adopts the commercial goods of Carnis Sus domestica well known to those skilled in the art, as in an embodiment of the present invention, it is preferred to use the chilled meat of at least one brand in Shuan Hui and Yu profit。
Roasting intestinal raw material provided by the invention preferably includes the Carnis Gallus domesticus of 40～55wt%, more preferably 43～50wt%。The kind of described Carnis Gallus domesticus is not had special restriction by the present invention, adopts Carnis Gallus domesticus kind well known to those skilled in the art。In the present invention, described Carnis Gallus domesticus is preferably chicken breast。The source of described Carnis Gallus domesticus is not had special restriction by the present invention, adopts the commercial goods of Carnis Gallus domesticus well known to those skilled in the art, as in an embodiment of the present invention, it is preferred to use Xinchang, big with the chilled meat of, the holy at least one brand of agricultural middle school。
Roasting intestinal raw material provided by the invention preferably includes the starch of 6～8wt%。The kind of described starch is not had special restriction by the present invention, adopts starch well known to those skilled in the art。In the present invention, described starch is preferably tapioca, more preferably cassava modified starch。Present invention preferably employs 261 model cassava modified starch of Ming Yang biochemical technology company limited。In the present invention, described starch has excellent viscosity stability and freeze-thaw stability, make meat products not bleed, do not bring back to life, not aging, meat is made to tenderize, and there is good emulsibility and water-retaining property, free-fat can be made to be uniformly dispersed, and fat, water, meat can be made to combine closely, form stable gelinite。
Roasting intestinal raw material provided by the invention preferably includes the water of 12～18wt%。In the present invention, described water is preferably frozen water。Described frozen water is not had special restriction by the present invention, adopts frozen water well known to those skilled in the art。In the present invention, in described frozen water, the mass ratio of ice and water is preferably 1: 0.8～1.2, more preferably 1: 0.9～1.1。
Roasting intestinal raw material provided by the invention preferably includes the preserved materials of 0.1～0.2wt%。In the present invention, described preserved materials preferably includes glucose, edible salt, monosodium glutamate, alkermes, potassium sorbate, sodium nitrite and composite phosphate。In the present invention, the mass ratio of described glucose, edible salt, monosodium glutamate, alkermes, potassium sorbate, sodium nitrite and composite phosphate is preferably 3～4: 2～4: 0.1～0.2: 0.03～0.07: 0.01～0.03: 0.01～0.02: 0.03～0.05。Described composite phosphate is not had special restriction by the present invention, adopts composite phosphate well known to those skilled in the art。In the present invention, described composite phosphate preferably includes sodium tripolyphosphate, sodium hexameta phosphate and pyrophosphoric acid。In the present invention, the mass ratio of described sodium tripolyphosphate, sodium hexameta phosphate and pyrophosphoric acid is preferably 4～6: 2～4: 1～3。
Roasting intestinal raw material provided by the invention preferably includes the flavouring agent of 5～10wt%。Described flavouring agent is not had special restriction by the present invention, adopts flavouring agent well known to those skilled in the art。In the present invention, described flavouring agent preferably includes white sugar, beef extract, separation albumen and edible essence。In the present invention, the mass ratio of described white sugar, beef extract, separation albumen and edible essence is preferably 3～4: 0.1～0.3: 1.4～1.8: 0.1～0.15。Described edible essence is not had special restriction by the present invention, adopts edible essence well known to those skilled in the art。In the present invention, described edible essence is preferably one or more in pork essence and sootiness essence。
Present invention also offers the preparation method of roasting intestinal described in a kind of technique scheme, comprise the following steps:
(1) Carnis Sus domestica is prepared into meat stuffing with Carnis Gallus domesticus；
(2) meat stuffing prepared in described step (1) is mixed with coarse cereal powder, partial starch, preserved materials and part water, obtain stuffing material；
(3) stuffing material prepared in described step (2) is pickled；
(4) stuffing material after pickling in described step (3) is mixed with flavouring agent, remaining starch and residue water, obtain compound；
(5) compound obtained in described step (4) is carried out coloclysis, baking and color development, obtain roasting intestinal。
First Carnis Sus domestica is prepared into meat stuffing with Carnis Gallus domesticus by the present invention。The described method preparing meat stuffing is not had special restriction by the present invention, adopts the operation preparing meat stuffing well known to those skilled in the art。Carnis Sus domestica freezing described in technique scheme and Carnis Gallus domesticus are preferably carried out nature defrosting by the present invention；Described thaw point is preferably-5 DEG C～-1 DEG C。After completing defrosting, the Carnis Sus domestica after defrosting and Carnis Gallus domesticus are preferably carried out flaking by the present invention。The method of described flaking is not had special restriction by the present invention, adopts the operation of flaking well known to those skilled in the art。Described Carnis Sus domestica and Carnis Gallus domesticus are carried out flaking preferably on chipper by the present invention。In the present invention, after described flaking, the thickness of Carnis Sus domestica and Carnis Gallus domesticus is preferably 8～10mm。
After completing described flaking, the Carnis Sus domestica after flaking and Carnis Gallus domesticus are preferably rubbed by the present invention。The method of described rubbing is not had special restriction by the present invention, adopts the operation of rubbing well known to those skilled in the art。Described Carnis Sus domestica and Carnis Gallus domesticus are rubbed by the present invention preferably on pulverizer。In the present invention, after described rubbing, the particle diameter of Carnis Sus domestica is preferably 5～7mm；After described rubbing, the particle diameter of Carnis Gallus domesticus is preferably 3～5mm。
After obtaining meat stuffing, described meat stuffing is mixed by the present invention with coarse cereal powder, partial starch, preserved materials and part water, obtains stuffing material。The method of described mixing is not had special restriction by the present invention, adopts the operation of mixing well known to those skilled in the art。In the present invention, described mixing preferably carries out under vacuum；Described vacuum pressure is preferably not higher than 0.095MPa。Described meat stuffing is mixed with coarse cereal powder, partial starch, preserved materials and part water by the present invention preferably by stirring；Described stir speed (S.S.) is preferably 45～55r/min；Described mixing time is preferably 10～12min。In the present invention, described coarse cereal powder is 1～2: 8～9 with the mass ratio of partial starch。In the present invention, after described mixing, the temperature of stuffing material is preferably 4～8 DEG C。
After obtaining stuffing material, described stuffing material is pickled by the present invention。The described method pickled is not had special restriction by the present invention, adopts the operation pickled well known to those skilled in the art。In the present invention, pickle temperature described in and be preferably 0～4 DEG C；Described salting period is preferably 16～24h, more preferably 18～22h, it is most preferred that be 19～21h。
After having pickled, the stuffing material after pickling preferably is mixed by the present invention with flavouring agent, remaining starch and residue water, obtains compound。The method of described mixing is not had special restriction by the present invention, adopts the operation of mixing well known to those skilled in the art。In the present invention, described mixing preferably carries out under vacuum；Described vacuum pressure is preferably not higher than 0.085MPa。Stuffing material after described pickling is mixed with flavouring agent, remaining starch and residue water by the present invention preferably by stirring；Described stir speed (S.S.) is preferably 45～55r/min；Described mixing time is preferably 10～12min。In the present invention, described part water is preferably 1: 0.8～1.2 with the mass ratio of residue water。
After obtaining compound, described compound is carried out coloclysis, baking and color development by the present invention, obtains roasting intestinal。The method of described coloclysis, baking and color development is not had special restriction by the present invention, adopts the operation of coloclysis well known to those skilled in the art, baking and color development。In the present invention, it is preferred to described compound is poured in casing on sausage filler。In the present invention, described casing is preferably Collagent casing for sausages, more preferably the Collagent casing for sausages of φ 16 or φ 17。The present invention is preferably in carrying out binding after coloclysis。The method of described binding is not had special restriction by the present invention, adopts the operation of binding well known to those skilled in the art。In the present invention, the temperature of described baking is preferably 65～75 DEG C, more preferably 69～71 DEG C；The time of described baking is preferably 35～55min, more preferably 40～50min。In the present invention, the temperature of described color development is preferably 70～80 DEG C, more preferably 73～75 DEG C；The time of described color development is preferably 10～20min, more preferably 13～17min。
Roasting intestinal is steamed by the present invention preferably in after color development。The described method steamed is not had special restriction by the present invention, adopts the operation steamed well known to those skilled in the art。In the present invention, the temperature steamed described in is preferably 75～85 DEG C, more preferably 78～81 DEG C；The described time steamed is preferably 10～20min, more preferably 13～17min。
Roasting intestinal after steaming preferably is cooled to after not higher than 55 DEG C and carries out vacuum packaging by the present invention。Described vacuum-packed method is not had special restriction by the present invention, adopts well known to those skilled in the art vacuum-packed operate。Present invention preferably employs vacuum sealer and described roasting intestinal is carried out vacuum packaging。In the present invention, described vacuum-packed temperature is preferably 160～170 DEG C；Vacuum during described vacuum packaging is preferably not higher than 0.065MPa。
Roasting intestinal after vacuum packaging is preferably sterilized by the present invention。The method of described sterilization is not had special restriction by the present invention, adopts the operation of sterilization well known to those skilled in the art。In the present invention, the temperature of described sterilization is preferably 90～100 DEG C, more preferably 93～97 DEG C；The time of described sterilization is preferably 10～20min, more preferably 13～17min。
The present invention cases after preferably the roasting intestinal after sterilization being carried out gold inspection。The method of described gold inspection and vanning is not had special restriction by the present invention, adopts the operation of gold inspection well known to those skilled in the art and vanning。In the present invention, it is preferred to the product cooled down after sterilization is carried out gold inspection through metal detection facility。
Fig. 1 is the preparation technology flow chart of roasting intestinal in embodiment of the present invention 1-5。Described raw material is preprocessed, once stir, pickle with secondary stirring after coloclysis, then toasted and color development obtains roasting intestinal, then through vacuum packaging, sterilization and sterilization, vanning warehouse-in after gold inspection is qualified。
By adding coarse cereal powder in roasting intestinal provided by the invention, by protein substantial amounts of in miscellaneous grain crops, fat, starch, crude fibre, and calcium, phosphorus, ferrum, thiamine, Palmic acid, linoleic acid add in roasting intestinal, not only increase strong aromatic taste, have more abundant nutrition, it is possible to promote brain cell development, improve children's intelligence, improve one's memory, and can prevent people's to cross presenility, suit the taste of both old and young。
Preparation method provided by the invention is simple, can meet with the production line of existing roasting intestinal, it is adaptable to heavy industrialization。
In order to further illustrate the present invention, below in conjunction with embodiment, roasting intestinal provided by the invention is described in detail, but they can not be interpreted as limiting the scope of the present invention。
Embodiment 1:
(1) 20kg Carnis Sus domestica and 47kg Carnis Gallus domesticus are removed outer package, naturally thaw to-5 DEG C, put into flaking in chipper, put into meat grinder after flaking and rub, prepare into the meat stuffing of 6mm and 4mm granularity respectively；
(2) peanut powder, 2.5kg starch, 0.15kg preserved materials and the 7.5kg frozen water (frozen water ratio: ice: water=1: 1) that are fried with 0.5kg by the meat stuffing prepared in described step (1) mix under 0.095MPa vacuum, stirring 10min with 50r/min speed, obtaining stuffing material temperature is 4 DEG C；
(3) stuffing material prepared in described step (2) is pickled 24h at 0 DEG C；
(4) stuffing material after pickling in described step (3) is mixed under 0.085MPa vacuum with 7kg flavouring agent, 5kg starch and 7.5kg frozen water (frozen water ratio: ice: water=1: 1), stir 10min with 50r/min speed, obtain compound；
(5) pour the compound obtained in described step (4) into sausage filler and carry out coloclysis, weight binding according to the rules after coloclysis, it is hung on roasting vehicle frame；
(6) roasting car being pushed baking box, 69 DEG C of baking 45min, 73 DEG C of color development 15min, 78 DEG C are steamed 15min, and dolly is out cooled to central temperature less than 55 DEG C；
(7) the roasting intestinal cooled down carries out off-line, is cut off as requested by roasting intestinal simultaneously；
(8) roasting intestinal loads vacuum bag, puts into the vacuum vacuum sealer not higher than 0.065MPa, checks whether gas leakage after 165 DEG C of sealings, and whether plastic bag is adjacent to roasting intestinal, loads in frame after qualified；
(9) sterilization temperature 95 DEG C, 15 minutes time, are cooled to room temperature after sterilization；
(10) finished product after sterilization cooling carries out gold inspection, packaging products in boxes qualified after metal detection, warehouse-in through metal detection facility。
Embodiment 2:
(1) 20kg Carnis Sus domestica and 47kg Carnis Gallus domesticus are removed outer package, naturally thaw to-4 DEG C, put into flaking in chipper, put into meat grinder after flaking and rub, prepare into the meat stuffing of 6mm and 4mm granularity respectively；
(2) black sesame powder, 2.5kg starch, 0.15kg preserved materials and the 7.5kg frozen water (frozen water ratio: ice: water=1: 1) that are fried with 0.5kg by the meat stuffing prepared in described step (1) mix under 0.095MPa vacuum, stirring 10min with 50r/min speed, obtaining stuffing material temperature is 4 DEG C；
(3) stuffing material prepared in described step (2) is pickled 24h at 0 DEG C；
(4) stuffing material after pickling in described step (3) is mixed under 0.085MPa vacuum with 7kg flavouring agent, 5kg starch and 7.5kg frozen water (frozen water ratio: ice: water=1: 1), stir 10min with 50r/min speed, obtain compound；
(5) pour the compound obtained in described step (4) into sausage filler and carry out coloclysis, weight binding according to the rules after coloclysis, it is hung on roasting vehicle frame；
(6) roasting car being pushed baking box, 70 DEG C of baking 45min, 74 DEG C of color development 15min, 79 DEG C are steamed 15min, and dolly is out cooled to central temperature less than 55 DEG C；
(7) the roasting intestinal cooled down carries out off-line, is cut off as requested by roasting intestinal simultaneously；
(8) roasting intestinal loads vacuum bag, puts into the vacuum vacuum sealer not higher than 0.065MPa, checks whether gas leakage after 165 DEG C of sealings, and whether plastic bag is adjacent to roasting intestinal, loads in frame after qualified；
(9) sterilization temperature 95 DEG C, 15 minutes time, are cooled to room temperature after sterilization；
(10) finished product after sterilization cooling carries out gold inspection, packaging products in boxes qualified after metal detection, warehouse-in through metal detection facility。
Embodiment 3:
(1) 20kg Carnis Sus domestica and 47kg Carnis Gallus domesticus are removed outer package, naturally thaw to-3 DEG C, put into flaking in chipper, put into meat grinder after flaking and rub, prepare into the meat stuffing of 6mm and 4mm granularity respectively；
(2) walnut powder, 2.5kg starch, 0.15kg preserved materials and the 7.5kg frozen water (frozen water ratio: ice: water=1: 1) that are fried with 0.5kg by the meat stuffing prepared in described step (1) mix under 0.095MPa vacuum, stirring 10min with 50r/min speed, obtaining stuffing material temperature is 4 DEG C；
(3) stuffing material prepared in described step (2) is pickled 24h at 0 DEG C；
(4) stuffing material after pickling in described step (3) is mixed under 0.085MPa vacuum with 7kg flavouring agent, 5kg starch and 7.5kg frozen water (frozen water ratio: ice: water=1: 1), stir 10min with 50r/min speed, obtain compound；
(5) pour the compound obtained in described step (4) into sausage filler and carry out coloclysis, weight binding according to the rules after coloclysis, it is hung on roasting vehicle frame；
(6) roasting car being pushed baking box, 71 DEG C of baking 45min, 75 DEG C of color development 15min, 80 DEG C are steamed 15min, and dolly is out cooled to central temperature less than 55 DEG C；
(7) the roasting intestinal cooled down carries out off-line, is cut off as requested by roasting intestinal simultaneously；
(8) roasting intestinal loads vacuum bag, puts into the vacuum vacuum sealer not higher than 0.065MPa, checks whether gas leakage after 165 DEG C of sealings, and whether plastic bag is adjacent to roasting intestinal, loads in frame after qualified；
(9) sterilization temperature 95 DEG C, 15 minutes time, are cooled to room temperature after sterilization；
(10) finished product after sterilization cooling carries out gold inspection, packaging products in boxes qualified after metal detection, warehouse-in through metal detection facility。
Embodiment 4:
(1) 20kg Carnis Sus domestica and 47kg Carnis Gallus domesticus are removed outer package, naturally thaw to-2 DEG C, put into flaking in chipper, put into meat grinder after flaking and rub, prepare into the meat stuffing of 6mm and 4mm granularity respectively；
(2) Sorghum vulgare Pers. powder, 2.5kg starch, 0.15kg preserved materials and the 7.5kg frozen water (frozen water ratio: ice: water=1: 1) that are fried with 0.5kg by the meat stuffing prepared in described step (1) mix under 0.095MPa vacuum, stirring 10min with 50r/min speed, obtaining stuffing material temperature is 4 DEG C；
(3) stuffing material prepared in described step (2) is pickled 24h at 0 DEG C；
(4) stuffing material after pickling in described step (3) is mixed under 0.085MPa vacuum with 7kg flavouring agent, 5kg starch and 7.5kg frozen water (frozen water ratio: ice: water=1: 1), stir 10min with 50r/min speed, obtain compound；
(5) pour the compound obtained in described step (4) into sausage filler and carry out coloclysis, weight binding according to the rules after coloclysis, it is hung on roasting vehicle frame；
(6) roasting car being pushed baking box, 69 DEG C of baking 45min, 73 DEG C of color development 15min, 78 DEG C are steamed 15min, and dolly is out cooled to central temperature less than 55 DEG C；
(7) the roasting intestinal cooled down carries out off-line, is cut off as requested by roasting intestinal simultaneously；
(8) roasting intestinal loads vacuum bag, puts into the vacuum vacuum sealer not higher than 0.065MPa, checks whether gas leakage after 165 DEG C of sealings, and whether plastic bag is adjacent to roasting intestinal, loads in frame after qualified；
(9) sterilization temperature 95 DEG C, 15 minutes time, are cooled to room temperature after sterilization；
(10) finished product after sterilization cooling carries out gold inspection, packaging products in boxes qualified after metal detection, warehouse-in through metal detection facility。
Embodiment 5:
(1) 20kg Carnis Sus domestica and 47kg Carnis Gallus domesticus are removed outer package, naturally thaw to-1 DEG C, put into flaking in chipper, put into meat grinder after flaking and rub, prepare into the meat stuffing of 6mm and 4mm granularity respectively；
(2) Semen sojae atricolor powder, 2.5kg starch, 0.15kg preserved materials and the 7.5kg frozen water (frozen water ratio: ice: water=1: 1) that are fried with 0.5kg by the meat stuffing prepared in described step (1) mix under 0.095MPa vacuum, stirring 10min with 50r/min speed, obtaining stuffing material temperature is 4 DEG C；
(3) stuffing material prepared in described step (2) is pickled 24h at 0 DEG C；
(4) stuffing material after pickling in described step (3) is mixed under 0.085MPa vacuum with 7kg flavouring agent, 5kg starch and 7.5kg frozen water (frozen water ratio: ice: water=1: 1), stir 10min with 50r/min speed, obtain compound；
(5) pour the compound obtained in described step (4) into sausage filler and carry out coloclysis, weight binding according to the rules after coloclysis, it is hung on roasting vehicle frame；
(6) roasting car being pushed baking box, 69 DEG C of baking 45min, 73 DEG C of color development 15min, 78 DEG C are steamed 15min, and dolly is out cooled to central temperature less than 55 DEG C；
(7) the roasting intestinal cooled down carries out off-line, is cut off as requested by roasting intestinal simultaneously；
(8) roasting intestinal loads vacuum bag, puts into the vacuum vacuum sealer not higher than 0.065MPa, checks whether gas leakage after 165 DEG C of sealings, and whether plastic bag is adjacent to roasting intestinal, loads in frame after qualified；
(9) sterilization temperature 95 DEG C, 15 minutes time, are cooled to room temperature after sterilization；
(10) finished product after sterilization cooling carries out gold inspection, packaging products in boxes qualified after metal detection, warehouse-in through metal detection facility。
In embodiment 1～5, the roasting enteral nutriment composition of preparation is as shown in table 1。
The contrast of enteral nutriment composition baked by table 1
| Nutritional labeling | Protein | Crude fibre | Calcium | Phosphorus | Ferrum | Thiamine | Palmic acid | Linoleic acid |
| Embodiment 1 | 15.8 | 4 | 55 | 320 | 2.2 | 7.51 | 7.2 | 4.9 |
| Embodiment 2 | 16 | 3.9 | 57 | 325 | 2.3 | 7.55 | 7.9 | 4.85 |
| Embodiment 3 | 16.2 | 4.2 | 59 | 330 | 2.4 | 8.1 | 8.0 | 4.92 |
| Embodiment 4 | 16.4 | 3.2 | 61 | 335 | 2.5 | 8.22 | 8.1 | 4.91 |
| Embodiment 5 | 16.6 | 3.8 | 62 | 340 | 2.6 | 8.25 | 8.2 | 4.93 |
| Common roasting intestinal | 13.5 | 0.02 | 12 | 214 | 0.6 | 0.18 | 4 | 2.7 |
As can be seen from Table 1, the roasting intestinal that the embodiment of the present invention provides is compared with common roasting intestinal, protein content improves 23%, crude fiber content improves 209 times, and calcium content improves 4 times, and phosphorus content improves 59%, iron content improves 3 times, thiamine content improves 45 times, and palmitic acid content improves 105%, and linoleic content improves 83%。
As seen from the above embodiment, roasting intestinal provided by the invention is by adding coarse cereal powder, by protein substantial amounts of in miscellaneous grain crops, fat, starch, crude fibre, and calcium, phosphorus, ferrum, thiamine, Palmic acid, linoleic acid add in roasting intestinal, not only increase strong aromatic taste, have more abundant nutrition, brain cell development can be promoted, improve children's intelligence, improve one's memory, and the presenility of crossing of people can be prevented, all-ages。
The above is only the preferred embodiment of the present invention, and the present invention not does any pro forma restriction。It should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to make some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention。
Claims (10)
1. a roasting intestinal, is prepared by the raw material including meat ingredient, preserved materials, starch, water and flavouring agent, it is characterised in that described raw material also includes coarse cereal powder。
2. roasting intestinal according to claim 1, it is characterised in that described coarse cereal powder includes one or more in walnut powder, black sesame powder, peanut powder, Sorghum vulgare Pers. powder and Semen sojae atricolor powder。
3. roasting intestinal according to claim 1 and 2, it is characterised in that described raw material includes the component of following mass content: Carnis Sus domestica 10～25%, Carnis Gallus domesticus 40～55%, coarse cereal powder 0.3～0.8%, starch 6～8%, water 12～18%, preserved materials 0.1～0.2%, flavouring agent 5～10%。
4. a preparation method for roasting intestinal described in any one in claim 1-3, comprises the following steps:
(1) Carnis Sus domestica is prepared into meat stuffing with Carnis Gallus domesticus；
(2) coarse cereal powder, partial starch, preserved materials and part water are mixed with the meat stuffing prepared in described step (1), obtain stuffing material；
(3) stuffing material that described step (2) obtains is pickled；
(4) stuffing material after described step (3) being pickled mixes with flavouring agent, remaining starch and residue water, obtains compound；
(5) compound that described step (4) obtains is carried out coloclysis, baking and color development, obtain roasting intestinal。
5. method according to claim 3, it is characterised in that in described step (2), coarse cereal powder is 1～2: 8～9 with the mass ratio of partial starch。
6. method according to claim 3, it is characterised in that the temperature pickled in described step (3) is 0～4 DEG C, the time pickled is 16～24h。
7. method according to claim 3, it is characterised in that described step (4) carries out under vacuum, described vacuum pressure is not higher than 0.085MPa。
8. method according to claim 3, it is characterised in that in described step (5), the temperature of baking is 65～75 DEG C, and the time of baking is 35～55min。
9. method according to claim 3, it is characterised in that in described step (5), the temperature of color development is 70～80 DEG C, the time of color development is 10～20min。
10. method according to claim 3, it is characterised in that also include steaming after color development in described step (5), described in the temperature that steams be 75～85 DEG C, the time steamed is 10～20min。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174092A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of pelelith sausage and preparation method thereof |
| CN106616476A (en) * | 2016-12-03 | 2017-05-10 | 南通博泰美术图案设计有限公司 | Spicy roasted sausage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN104172238A (en) * | 2014-07-11 | 2014-12-03 | 濮阳市东大食品有限公司 | Vegetable and five cereal sausage and preparation method thereof |
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2016
- 2016-02-02 CN CN201610085390.6A patent/CN105685839A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN104172238A (en) * | 2014-07-11 | 2014-12-03 | 濮阳市东大食品有限公司 | Vegetable and five cereal sausage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174092A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of pelelith sausage and preparation method thereof |
| CN106616476A (en) * | 2016-12-03 | 2017-05-10 | 南通博泰美术图案设计有限公司 | Spicy roasted sausage |
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