CN105831620A - Production method of sausages - Google Patents
Production method of sausages Download PDFInfo
- Publication number
- CN105831620A CN105831620A CN201610253950.4A CN201610253950A CN105831620A CN 105831620 A CN105831620 A CN 105831620A CN 201610253950 A CN201610253950 A CN 201610253950A CN 105831620 A CN105831620 A CN 105831620A
- Authority
- CN
- China
- Prior art keywords
- meat stuffing
- powder
- quality
- meat
- hour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 11
- 244000113306 Monascus purpureus Species 0.000 claims description 11
- 229940057059 monascus purpureus Drugs 0.000 claims description 11
- 235000021329 brown rice Nutrition 0.000 claims description 10
- 230000035784 germination Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 241000209094 Oryza Species 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 241000282898 Sus scrofa Species 0.000 claims description 3
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract description 14
- 235000010288 sodium nitrite Nutrition 0.000 abstract description 7
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 3
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 3
- 229920001184 polypeptide Polymers 0.000 abstract description 3
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 3
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract 2
- 238000005554 pickling Methods 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010008469 Chest discomfort Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 208000010513 Stupor Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001457 vasomotor Effects 0.000 description 1
- 230000008673 vomiting Effects 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 particularly relates to a production method of sausages and belongs to the technical field of food processing. The production method comprises the following steps: uniformly mixing sprouted unpolished rice flour and food-grade rice protein powder; adding clean water and carrying out hydrolysis; then inoculating purple monascus and fermenting; sterilizing and filtering to obtain filtrate; adding the filtrate, table salt, ground Chinese prickly ash, aniseed powder, cinnamon powder, cooking wine and white sugar into meat stuffing; uniformly stirring and pickling for 3-4 hours; and after pickling, filling the meat stuffing into casings and baking to obtain a finished product. The sausages produced by the method provided by the invention do not contain food additives including sodium nitrite and the like, and are safe to eat; and the sausages contain nutritional and functional components including rich gamma-amino butyric acid, rice protein polypeptide, monascus pigment and the like, and have very good health effects.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the manufacture method of a kind of sausage.
Background technology
Sausage is to be rubbed by the meat of animal, then pours into the elongated cylinder tubular-shaped food that casing is made, and the most all has production, is the conventional food on China's common people's dining table, and sausage flavor is delicious, and aftertaste is long, very popular.Sausage can add sodium nitrite in the course of processing, sodium nitrite can keep that sausage is bright-colored, azarin, and muscle fiber is bulk, is fond of eating again so the sausage that adds sodium nitrite is good-looking, sodium nitrite also has antisepsis simultaneously, and can effectively suppress the formation of creotoxin.Sodium nitrite in sausage is poisonous, excess is edible can benumb vasomotor center, respiratory center and peripheral vessels, forms metahemoglobin, causes general weakness, headache, dizziness, nausea,vomiting,diarrhea, feeling of chest tightness and dyspnea, severe patient blood pressure drops, stupor, death.It addition, nitrate reducible one-tenth nitrite under the effect of lactic acid bacteria, the digestive organs canceration such as gastrointestinal, liver can be caused.Visible, if too much eating sausage, by serious harm health.Along with improving constantly of people's living standard, the requirement to sausage edible safety is more and more higher, therefore, how to make bright-colored azarin, in good taste, without nitrite and the sausage with health-care effect, become the focus that current researcher is studied.
Summary of the invention
It is an object of the invention to provide a kind of bright-colored azarin, in good taste, manufacture method without nitrite and the sausage with health-care effect.
The object of the present invention is achieved like this:
Sprout brown rice is pulverized to obtain germination brown rice powder, weigh germination brown rice powder respectively according to the ratio of mass ratio 10:1 and food stage rice protein powder mix homogeneously obtains mixed powder, add the clear water of 20 times of quality of mixed powder, stir, maintain 4-5 hour under the conditions of 40 DEG C, then 60-62 DEG C it is warmed up to, maintain 4-5 hour, it is warmed up to 65-70 DEG C again, it is cooled to 32-35 DEG C after keeping 30 minutes, add the purple Monas cuspurpureus Went liquid seeds of 10%, after shaking table top fermentation 24-30 hour of 150-180rpm, 32-35 DEG C through sterilizing, filter to get filtrate.
Carnis Sus domestica and pig lean meat is weighed respectively according to the ratio of mass ratio 2:1, put into and meat grinder is twisted into meat stuffing, add the filtrate of meat stuffing quality 5-10%, add the Sal of meat stuffing quality 3%, the Zanthoxyli Bungeani powder of meat stuffing quality 0.4%, the Fructus Anisi Stellati powder of meat stuffing quality 0.3%, the Cortex cinnamomi japonici powder of meat stuffing quality 0.3%, the cooking wine of meat stuffing quality 1%, the white sugar of meat stuffing quality 0.8-1.2%, stir, pickle 3-4 hour.
After having pickled, meat stuffing is poured into casing, toasted after get product.
Present invention additionally comprises such feature: the manufacture method of described purple Monas cuspurpureus Went liquid seeds is: take 5 ° of B é beerworts, sterilizing 20 minutes under the conditions of 121 DEG C, be cooled to 32-35 DEG C, inoculate purple Monas cuspurpureus Went, 32-35 DEG C, shaking table is cultivated 20-28 hour under conditions of 150-180rpm.
The sausage made by the inventive method, without the food additive such as sodium nitrite, edible safety.Simultaneously by catalytic action and the Fermentation of purple Monas cuspurpureus Went of enzyme abundant in sprout brown rice, also creating the nutritional labeling that γ-aminobutyric acid, rice protein polypeptide, monascorubin etc. are in a large number the most useful to human body, γ-aminobutyric acid has nourishing the brain and improving intelligence, blood pressure lowering, epilepsy, hypnotic, beauty treatment skin moistening, delays cerebral senility to wait for a long time function；Rice protein polypeptide has the functions such as cholesterol reducing, blood pressure lowering, promotion lipid metabolism；Monascorubin can give sausage distinctive bright-coloured flesh pink, moreover it is possible to suppression harmful microbe growth, extends storage life.
Specific embodiments
The bacterial strain purple Monas cuspurpureus Went CICC5004 that the present invention uses purchases in Chinese industrial Microbiological Culture Collection administrative center.
Take 5 ° of B é beerworts, sterilizing 20 minutes under the conditions of 121 DEG C, be cooled to 33 DEG C, inoculate purple Monas cuspurpureus Went, 33 DEG C, shaking table is cultivated and within 24 hours, is i.e. obtained purple Monas cuspurpureus Went liquid seeds under conditions of 160rpm.
Sprout brown rice is pulverized to obtain germination brown rice powder, weigh germination brown rice powder respectively according to the ratio of mass ratio 10:1 and food stage rice protein powder mix homogeneously obtains mixed powder, add the clear water of 20 times of quality of mixed powder, stir, maintain 5 hours under the conditions of 40 DEG C, then 60 DEG C it are warmed up to, maintain 4 hours, then be warmed up to 68 DEG C, after keeping 30 minutes, be cooled to 33 DEG C, add the purple Monas cuspurpureus Went liquid seeds of 10%, after 160rpm, the shaking table top fermentation 26 hours of 33 DEG C through sterilizing, filter to get filtrate.
Carnis Sus domestica and pig lean meat is weighed respectively according to the ratio of mass ratio 2:1, put into and meat grinder is twisted into meat stuffing, add the filtrate of meat stuffing quality 8%, add the Sal of meat stuffing quality 3%, the Zanthoxyli Bungeani powder of meat stuffing quality 0.4%, the Fructus Anisi Stellati powder of meat stuffing quality 0.3%, the Cortex cinnamomi japonici powder of meat stuffing quality 0.3%, the cooking wine of meat stuffing quality 1%, the white sugar of meat stuffing quality 1%, stir, pickle 3 hours.
After having pickled, meat stuffing is poured into casing, toasted after get product.
Claims (1)
1. a manufacture method for sausage, is characterized in that being prepared from through the following course of processing:
(1) take 5 ° of B é beerworts
, sterilizing 20 minutes under the conditions of 121 DEG C, be cooled to 32-35 DEG C, inoculate purple Monas cuspurpureus Went, 32-35 DEG C, shaking table is cultivated and within 20-28 hour, is i.e. obtained purple Monas cuspurpureus Went liquid seeds under conditions of 150-180rpm；
(2) sprout brown rice is pulverized to obtain germination brown rice powder, weigh germination brown rice powder respectively according to the ratio of mass ratio 10:1 and food stage rice protein powder mix homogeneously obtains mixed powder, add the clear water of 20 times of quality of mixed powder, stir, maintain 4-5 hour under the conditions of 40 DEG C, then 60-62 DEG C it is warmed up to, maintain 4-5 hour, it is warmed up to 65-70 DEG C again, it is cooled to 32-35 DEG C after keeping 30 minutes, add the purple Monas cuspurpureus Went liquid seeds of 10%, after shaking table top fermentation 24-30 hour of 150-180rpm, 32-35 DEG C through sterilizing, filter to get filtrate；
(3) weigh Carnis Sus domestica and pig lean meat respectively according to the ratio of mass ratio 2:1, put into and meat grinder is twisted into meat stuffing, add the filtrate of meat stuffing quality 5-10%, add the Sal of meat stuffing quality 3%, the Zanthoxyli Bungeani powder of meat stuffing quality 0.4%, the Fructus Anisi Stellati powder of meat stuffing quality 0.3%, the Cortex cinnamomi japonici powder of meat stuffing quality 0.3%, the cooking wine of meat stuffing quality 1%, the white sugar of meat stuffing quality 0.8-1.2%, stir, pickle 3-4 hour；
(4) after having pickled, meat stuffing is poured into casing, toasted after get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253950.4A CN105831620A (en) | 2016-04-23 | 2016-04-23 | Production method of sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253950.4A CN105831620A (en) | 2016-04-23 | 2016-04-23 | Production method of sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831620A true CN105831620A (en) | 2016-08-10 |
Family
ID=56588887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610253950.4A Withdrawn CN105831620A (en) | 2016-04-23 | 2016-04-23 | Production method of sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831620A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819936A (en) * | 2017-02-15 | 2017-06-13 | 扬州大学 | A kind of purple vegetable juice sausage and preparation method thereof |
| CN108991407A (en) * | 2018-07-27 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of instant sausage and preparation method thereof |
| CN111938098A (en) * | 2020-06-29 | 2020-11-17 | 蚌埠医学院 | Malt sausage rich in gamma-aminobutyric acid and manufacturing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985670A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Health red rice ham sausage and its making process |
| CN105211752A (en) * | 2015-09-18 | 2016-01-06 | 福建农林大学 | A kind of red yeast rice being rich in GABA and preparation method thereof |
-
2016
- 2016-04-23 CN CN201610253950.4A patent/CN105831620A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985670A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Health red rice ham sausage and its making process |
| CN105211752A (en) * | 2015-09-18 | 2016-01-06 | 福建农林大学 | A kind of red yeast rice being rich in GABA and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819936A (en) * | 2017-02-15 | 2017-06-13 | 扬州大学 | A kind of purple vegetable juice sausage and preparation method thereof |
| CN108991407A (en) * | 2018-07-27 | 2018-12-14 | 湖南唐人神肉制品有限公司 | A kind of instant sausage and preparation method thereof |
| CN111938098A (en) * | 2020-06-29 | 2020-11-17 | 蚌埠医学院 | Malt sausage rich in gamma-aminobutyric acid and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578591B (en) | Vegetarian food and preparation method thereof | |
| CN104247733A (en) | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread | |
| CN102406194A (en) | Processing method of instant shredded kelp | |
| CN103876102B (en) | Preparation method of fish sauce | |
| CN102326792A (en) | Dried goose meat with yoghourt and rice wine flavours and preparation method thereof | |
| CN107232409A (en) | A kind of high-quality meat sheep feed | |
| CN105831620A (en) | Production method of sausages | |
| CN104705609A (en) | Pickled chili making process | |
| CN103783480B (en) | Technology for fabricating natural nutritional flavoring agent by taking lentinus edodes stems as raw material | |
| CN105901524A (en) | A preparing method of a soybean paste | |
| CN102578544A (en) | Seasoning as well as preparation method and use method thereof | |
| CN101224016A (en) | Sea treasure fermented food and its preparation method | |
| CN104719937B (en) | Fragrant tripe of a kind of preserved egg flavor feature fermentation and preparation method thereof | |
| CN102754808A (en) | Delicious chafing dish special chicken powder and making method thereof | |
| CN102524738B (en) | Method for producing composite baste through mixed solid state fermentation | |
| CN104664315A (en) | Preparation method of seafood soy sauce specially used for cooking diets for pregnant women and lying-in women | |
| CN107373177A (en) | A kind of young pigeon feed | |
| CN105995099A (en) | Pig feed additive for improving amino acid content in pork | |
| CN104621616A (en) | Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd | |
| CN103689592B (en) | A kind of foie gras nutrient health-care powder and preparation method thereof | |
| CN105595299A (en) | Production process for cistanche fish sauce | |
| CN104430703A (en) | Hamburger of beer flavor and production method thereof | |
| CN104026464A (en) | Preparation method and product of andrias davidianus nutritional health-care steamed bread | |
| CN110537666B (en) | A kind of river crab fermented paste seasoning base material and preparation method and application thereof | |
| CN109497505A (en) | A kind of sauce and preparation method thereof for pickling beef steak |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160810 |