CN105831642A - Soybean and vegetable sausages and preparation method thereof - Google Patents
Soybean and vegetable sausages and preparation method thereof Download PDFInfo
- Publication number
- CN105831642A CN105831642A CN201610197803.XA CN201610197803A CN105831642A CN 105831642 A CN105831642 A CN 105831642A CN 201610197803 A CN201610197803 A CN 201610197803A CN 105831642 A CN105831642 A CN 105831642A
- Authority
- CN
- China
- Prior art keywords
- vegetable
- semen sojae
- sojae atricolor
- soybean
- sausages
- 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.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 50
- 235000013580 sausages Nutrition 0.000 title claims abstract description 44
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 27
- 244000068988 Glycine max Species 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000012267 brine Substances 0.000 claims abstract description 11
- 235000013557 nattō Nutrition 0.000 claims abstract description 11
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 11
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 8
- 235000019640 taste Nutrition 0.000 claims abstract description 8
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 72
- 235000015192 vegetable juice Nutrition 0.000 claims description 24
- 241000287828 Gallus gallus Species 0.000 claims description 15
- 235000019503 curry powder Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 241000237502 Ostreidae Species 0.000 claims description 10
- 235000020636 oyster Nutrition 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- NOOLISFMXDJSKH-UHFFFAOYSA-N p-menthan-3-ol Chemical compound CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 239000001913 cellulose Substances 0.000 abstract description 4
- 235000010980 cellulose Nutrition 0.000 abstract description 4
- 229920002678 cellulose Polymers 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 239000002352 surface water Substances 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 238000010009 beating Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000036541 health Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000013527 bean curd Nutrition 0.000 description 4
- 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 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 108010001478 Bacitracin Proteins 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241000212324 Oenanthe <angiosperm> Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010040201 Polymyxins Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 229960003071 bacitracin Drugs 0.000 description 1
- 229930184125 bacitracin Natural products 0.000 description 1
- CLKOFPXJLQSYAH-ABRJDSQDSA-N bacitracin A Chemical compound C1SC([C@@H](N)[C@@H](C)CC)=N[C@@H]1C(=O)N[C@@H](CC(C)C)C(=O)N[C@H](CCC(O)=O)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]1C(=O)N[C@H](CCCN)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@H](CC=2C=CC=CC=2)C(=O)N[C@@H](CC=2N=CNC=2)C(=O)N[C@H](CC(O)=O)C(=O)N[C@@H](CC(N)=O)C(=O)NCCCC1 CLKOFPXJLQSYAH-ABRJDSQDSA-N 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- RKLXDNHNLPUQRB-TVJUEJKUSA-N chembl564271 Chemical compound C([C@@H](C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H]1C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H]2C(C)SC[C@H](N[C@@H](CC(N)=O)C(=O)NC(=O)[C@@H](NC2=O)CSC1C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H]([C@@H](C)CC)C(=O)NC(=C)C(=O)N[C@@H](CCCCN)C(O)=O)NC(=O)[C@H]1NC(=O)C(=C\C)/NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)CNC(=O)[C@@H](NC(=O)[C@@H](NC(=O)[C@H]2NC(=O)CNC(=O)[C@@H]3CCCN3C(=O)[C@@H](NC(=O)[C@H]3N[C@@H](CC(C)C)C(=O)NC(=O)C(=C)NC(=O)CC[C@H](NC(=O)[C@H](NC(=O)[C@H](CCCCN)NC(=O)[C@@H](N)CC=4C5=CC=CC=C5NC=4)CSC3)C(O)=O)C(C)SC2)C(C)C)C(C)SC1)C1=CC=CC=C1 RKLXDNHNLPUQRB-TVJUEJKUSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229960000988 nystatin Drugs 0.000 description 1
- VQOXZBDYSJBXMA-NQTDYLQESA-N nystatin A1 Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/CC/C=C/C=C/[C@H](C)[C@@H](O)[C@@H](C)[C@H](C)OC(=O)C[C@H](O)C[C@H](O)C[C@H](O)CC[C@@H](O)[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 VQOXZBDYSJBXMA-NQTDYLQESA-N 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 108010082567 subtilin Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses soybean and vegetable sausages and a preparation method thereof. The soybean and vegetable sausages consist of sausages with three different flavors: soybean and vegetable sausages, soybean and vegetable alkaline taste sausages and soybean vegetable natto sausages. The present invention provides the preparation method of the soybean and vegetable sausages with the three flavors. The preparation method of the soybean and vegetable sausages is as follows: vegetable washing, surface water removing, dehulled soybean adding, ozone sterilizing, soaking, grinding, brine, edible salt and seasoning adding, homogenizing, sausage casing filling, heating and heat preserving, and then quick-cooling. The preparation method of the soybean vegetable natto sausages is as follows: vegetable washing, surface water removing, cutting and beating, dehulled soybean adding, soaking, steaming to be well-done, bacillus subtilis inoculating, fermenting, mycelia removing, crushing, edible salt, seasoning and natural edible gum adding, homogenizing, sausage casing filling, heating, and then quick-cooling are carried out. The soybean and vegetable sausages are rich in nutrients, vitamins and cellulose.
Description
Technical field
The invention belongs to technical field of food production, be specifically related to Semen sojae atricolor vegetable sausage, also relate to the preparation method of this Semen sojae atricolor vegetable sausage.
Background technology
At present, traditional sausage is with poultry, Fowl meat as raw material, through stripping and slicing or cutting, pickle after, Minced Steak, cut and mix, add adjuvant etc., the more fragrant class cooked meat product that the technique such as filled, steaming and decocting, cooling makes.Sausage is nutritious, aromatic delicious, instant, it is simple to carry, long shelf-life, meets current people and pursues health, food requirement operated quickly and conveniently.But, traditional sausage metabolism of lipid and cholesterol content is higher, lack water soluble vitamins and mineral, eat more and easily cause the disease such as hypertension and arteriosclerosis, and this kind of sausage in terms of quality and safety and sanitation due to the food additive such as nitrite, composite phosphate use and the phenomenon ratio used that exceeds standard is more serious, all the time could not thoroughly solve, the health of human body can be brought certain harm.
Along with the raising of people's living standard, health care's consciousness of people also enhances, and dietary structure there occurs huge change, increasingly focuses on natural, the nutrition and health care of food.The negative effect that traditional sausage is brought the most widely people pay close attention to, and therefore, in good taste, nutritious, health care vegetarian sausage has become the propensity to consume of people.Compared with tradition intestinal, element intestinal is more being rich in nutrition, has health care, and mouthfeel is tender, and aromatic flavor is unique, and yield rate is high.Element intestinal can improve edibility and the nutritive value of intestinal, the class of improving product, changes the dietary structure of people, caters to the demand of consumers in general, also with the addition of new kind for coloclysis based food simultaneously.
Nutritive value and the function value of Semen sojae atricolor have been described a long time ago, soy-derived relevant bean product have become international functional health care food, containing multiple compositions useful to human body such as rich in protein, fat, carbohydrate, mineral in bean product, deeply welcome by consumers in general.
Enter meat and fish dishes food with soybeans as raw materials and have three classes.The tender Semen Vignae Cylindricae of first semi-finished product is rotten, dried bean curd and dry bean curd (BAIYE, a thousand sheets), and it two is the stew in soy sauce dried bean curd of various instant edible, and it three is to do the Semen Sojae Preparatum of garnishes and instant natto.These products have a common shortcoming-single soybean nutritional composition, are deficient in vitamin and cellulose.
Summary of the invention
It is an object of the invention to provide that a kind of local flavor is various, nutrition abundant, rich in the Semen sojae atricolor vegetable sausage of weary vitamin and cellulose.
Another object of the present invention is to provide the manufacture method of this Semen sojae atricolor vegetable sausage.
The Semen sojae atricolor vegetable sausage of the present invention, by weight, is made up of following raw material:
A, Semen sojae atricolor vegetable sausage: vegetable 1400-1800 part, Semen sojae atricolor 800-1200 part, salt brine 8-12 part, Sal 15-25 part, chicken essence 15-25 part, curry powder 15-25 part, thirteen spice 15-25 part, Oyster sauce 45-55 part；
B, Semen sojae atricolor vegetable alkali taste sausage: vegetable 1500-1900 part, Semen sojae atricolor 800-1200 part, salt brine 10-14 part, Sal 15-25 part, chicken essence 25-35 part, curry powder 15-25 part, Oyster sauce 45-55 part, 5% eat alkali liquor 50-150 part；
C, Semen sojae atricolor vegetable natto sausage: vegetable 1500-1900 part, Semen sojae atricolor 800-1200 part, bacillus subtilis 800-1200 part, Sal 15-25 part, chicken essence 25-35 part, curry powder 15-25 part, Mentholum 1-3 part, edible glue 80-120 part.
The manufacture method of the Semen sojae atricolor vegetable sausage of the present invention, comprises the following steps:
(1) Semen sojae atricolor is peeled by general peeler；
(2) by after clean for vegetable cleaning, after centrifuge is sloughed table water, vegetable juice is broken into through beater；
(3) after dehulled soybeans 800-1200 part that step (1) obtains being joined the vegetable juice that step (2) obtains, ozone sterilization, soaks 1.5-2.5 hours in the pressure of two atmospheres, by the Semen sojae atricolor soaked through paste mill grinding after having soaked；
(4) in the Semen sojae atricolor serosity that step (3) obtains, be separately added into salt brine (soybean protein coagulator), Sal, chicken essence, curry powder, thirteen spice, Oyster sauce seasoning, homogeneous after pour into casing；
(5) canned casing is put into steamer steaming and decocting to 80-90 DEG C insulation 25-35 minute after, be rapidly cooled to 3-5 DEG C.
The manufacture method of the Semen sojae atricolor vegetable alkali taste sausage of the present invention, comprises the following steps:
(1) Semen sojae atricolor is peeled by general peeler；
(2) by after clean for vegetable cleaning, after centrifuge is sloughed table water, vegetable juice is broken into through beater；
(3), after dehulled soybeans 800-1200 part that step (1) obtains being joined the vegetable juice that step (2) obtains, ozone sterilization, by the Semen sojae atricolor soaked through paste mill grinding after having soaked；
(4) in the Semen sojae atricolor serosity that step (3) obtains, salt brine, Sal, chicken essence, curry powder, thirteen spice, Oyster sauce seasoning it are separately added into, homogeneous；
(5) homogeneous Semen sojae atricolor serosity sabot is cooked be cooled to 45-55 degree Celsius after pulverize with pulverizer；
(6) in the Semen sojae atricolor serosity of the pulverizing obtained of step (5) add 5% edible alkali liquor, homogeneous after pour into casing；
(7), after canned casing being heated to 65-75 DEG C of insulation 15-25 minute, it is rapidly cooled to 3-5 DEG C.
The manufacture method of the Semen sojae atricolor vegetable natto sausage of the present invention, comprises the following steps:
(1) Semen sojae atricolor is peeled by general peeler；
(2) by after clean for vegetable cleaning, after centrifuge is sloughed table water, vegetable juice is broken into through beater；
(3) after dehulled soybeans 800-1200 part that step (1) obtains being joined the vegetable juice that step (2) obtains, 1.5-2.5 hour is soaked two atmosphere pressures, vegetable juice residue 400-800 part is advisable, after having soaked, the Semen sojae atricolor soaked is cooked under 35 DEG C of gnotobasiss inoculation bacillus subtilis, pulverizes through pulverizer blow down the mycelia on Semen sojae atricolor surface and top layer bad smell after 35 DEG C of bottom fermentations 34-38 hour with centrifuge pressure-air after；
(4) 80-120 part edible glue is dissolved with remaining 400-800 part vegetable juice after soaking soybean standby；
(5) in the Semen sojae atricolor powder of the fermented pulverizing of step (3) gained, add Sal, edible glue solution that chicken essence, curry powder, thirteen spice, Mentholum and step (4) obtain, homogeneous at 50 DEG C, homogeneous after pour into casing；
(6) canned casing is heated to 65-75 DEG C, is rapidly cooled to 3-5 DEG C.
The present invention is compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: the present invention utilizes Semen sojae atricolor to absorb the feature of dry bean weight 1.5-4 times moisture content when making tofu product, replace water with vegetable juice, make the Semen sojae atricolor vegetable sausage rich in vitamin and cellulose of the instant of the multiple local flavor that vegetable content is dry bean weight 1.5-2 times；In Semen sojae atricolor vegetable sausage, add edible alkali, the acid-base value of Semen sojae atricolor vegetable sausage is adjusted to pH7.5-8, on the one hand products taste can be made soft, on the one hand help human body deacidification；Natto is inoculation fermenting bacillus subtilis product after Semen sojae atricolor ripening, the various active materials such as subtilin, polymyxin, nystatin, section bacitracin are produced during fermenting bacillus subtilis, close the multiple benefits such as alpha amylase, protease, lipase, cellulase mould, there is reduction blood viscosity, dissolve the effects such as blood vessel wall cholesterol, the present invention removes natto rhzomorph bitterness and the bad smell on top layer by advanced technologies, then reduces bad air volatilization with natural edible glue parcel natto.
Detailed description of the invention
Embodiment
1
:
The manufacture method of Semen sojae atricolor vegetable sausage, comprises the following steps:
(1) Semen sojae atricolor is peeled by general peeler；
(2), after being cleaned up by 1.6kg purple cabbage, after centrifuge is sloughed table water, vegetable juice is broken into through beater；
(3) after the dehulled soybeans 800g that step (1) obtains being joined the vegetable juice that step (2) obtains, ozone sterilization, soaks 1.5-2.5 hours in the pressure of two atmospheres, by the Semen sojae atricolor soaked through paste mill grinding after having soaked；
(4) in the Semen sojae atricolor serosity that step (3) obtains, be separately added into salt brine 10g, Sal 20g, chicken essence 20g, curry powder 20g, thirteen spice 20g, Oyster sauce 50g seasoning, homogeneous after pour into casing；
(5) canned casing is put into steamer steaming and decocting to 85 DEG C insulation 30 minutes after, be rapidly cooled to 4 DEG C.
Embodiment
2
:
The manufacture method of Semen sojae atricolor vegetable alkali taste sausage, comprises the following steps:
(1) Semen sojae atricolor is peeled by general peeler；
(2) 1.7kg water is sent out after Thallus Laminariae (Thallus Eckloniae) cleans up, after centrifuge is sloughed table water, break into vegetable juice through beater；
(3), after the dehulled soybeans 1kg that step (1) obtains being joined the vegetable juice that step (2) obtains, ozone sterilization, by the Semen sojae atricolor soaked through paste mill grinding after having soaked；
(4) in the Semen sojae atricolor serosity that step (3) obtains, salt brine 12g, Sal 20g, chicken essence 30g, curry powder 20g, Oyster sauce 50g it are separately added into, homogeneous；
(5) homogeneous Semen sojae atricolor serosity sabot is cooked be cooled to 50 DEG C after pulverize with pulverizer；
(6) in the Semen sojae atricolor serosity of the pulverizing obtained of step (5) add 5% edible alkali liquor 100ml, homogeneous after pour into casing；
(7), after canned casing being heated to 70 DEG C of insulations 20 minutes, it is rapidly cooled to 4 DEG C.
Embodiment
3
:
The manufacture method of Semen sojae atricolor vegetable natto sausage, comprises the following steps:
(1) Semen sojae atricolor is peeled by general peeler；
(2), after being cleaned up by 1.7kg Herba Apii graveolentis, after centrifuge is sloughed table water, vegetable juice is broken into through beater；
(3) after the dehulled soybeans 1.2kg that step (1) obtains being joined the vegetable juice that step (2) obtains, soak 2 hours two atmosphere pressures, vegetable juice residue 0.6kg is advisable, after having soaked, the Semen sojae atricolor soaked is cooked, under 35 DEG C of gnotobasiss, inoculate bacillus subtilis 1kg, pulverize through pulverizer after blowing down the mycelia on Semen sojae atricolor surface and top layer bad smell with centrifuge pressure-air after 35 DEG C of bottom fermentations 36 hours；
(4) 100g sodium alginate is dissolved with remaining 0.6kg Sucus Oenanthes Javanicae after soaking soybean standby；
(5) in the Semen sojae atricolor powder of the fermented pulverizing of step (3) gained, add Sal 20g, sodium alginate solution that chicken essence 30g, curry powder 30g, thirteen spice 20g, Mentholum 2g and step (4) obtain, homogeneous at 50 DEG C, homogeneous after pour into casing；
(6) canned casing is heated to 70 DEG C, is rapidly cooled to 3-5 DEG C.
The above, it it is only presently preferred embodiments of the present invention, not the present invention is made any pro forma restriction, any without departing from technical solution of the present invention content, any simple modification, equivalent variations and the modification made above example according to the technical spirit of the present invention, all still falls within the range of technical solution of the present invention.
Claims (4)
1. a Semen sojae atricolor vegetable sausage, by weight, is made up of following raw material:
A, Semen sojae atricolor vegetable sausage: vegetable 1400-1800 part, Semen sojae atricolor 800-1200 part, salt brine 8-12 part, Sal 15-25 part, chicken essence 15-25 part, curry powder 15-25 part, thirteen spice 15-25 part, Oyster sauce 45-55 part；
B, Semen sojae atricolor vegetable alkali taste sausage: vegetable 1500-1900 part, Semen sojae atricolor 800-1200 part, salt brine 10-14 part, Sal 15-25 part, chicken essence 25-35 part, curry powder 15-25 part, Oyster sauce 45-55 part, 5% eat alkali liquor 50-150 part；
C, Semen sojae atricolor vegetable natto sausage: vegetable 1500-1900 part, Semen sojae atricolor 800-1200 part, bacillus subtilis 800-1200 part, Sal 15-25 part, chicken essence 25-35 part, curry powder 15-25 part, Mentholum 1-3 part, edible glue 80-120 part.
2. the manufacture method of Semen sojae atricolor vegetable sausage as claimed in claim 1, comprises the following steps:
(1) Semen sojae atricolor is peeled by general peeler；
(2) by after clean for vegetable cleaning, after centrifuge is sloughed table water, vegetable juice is broken into through beater；
(3) after the dehulled soybeans that step (1) obtains being joined the vegetable juice that step (2) obtains, ozone sterilization, soaks 1.5-2.5 hours in the pressure of two atmospheres, by the Semen sojae atricolor soaked through paste mill grinding after having soaked；
(4) in the Semen sojae atricolor serosity that step (3) obtains, be separately added into salt brine, Sal, chicken essence, curry powder, thirteen spice, Oyster sauce seasoning, homogeneous after pour into casing；
(5) canned casing is put into steamer steaming and decocting to 80-90 DEG C insulation 25-35 minute after, be rapidly cooled to 3-5 DEG C.
3. the manufacture method of Semen sojae atricolor vegetable alkali taste sausage as claimed in claim 1, comprises the following steps:
(1) Semen sojae atricolor is peeled by general peeler；
(2) by after clean for vegetable cleaning, after centrifuge is sloughed table water, vegetable juice is broken into through beater；
(3), after the dehulled soybeans that step (1) obtains being joined the vegetable juice that step (2) obtains, ozone sterilization, by the Semen sojae atricolor soaked through paste mill grinding after having soaked；
(4) in the Semen sojae atricolor serosity that step (3) obtains, salt brine, Sal, chicken essence, curry powder, thirteen spice, Oyster sauce seasoning it are separately added into, homogeneous；
(5) homogeneous Semen sojae atricolor serosity sabot is cooked be cooled to 45-55 degree Celsius after pulverize with pulverizer；
(6) in the Semen sojae atricolor serosity of the pulverizing obtained of step (5) add 5% edible alkali liquor, homogeneous after pour into casing；
(7), after canned casing being heated to 65-75 DEG C of insulation 15-25 minute, it is rapidly cooled to 3-5 DEG C.
4. the manufacture method of Semen sojae atricolor vegetable natto sausage as claimed in claim 1, comprises the following steps:
(1) Semen sojae atricolor is peeled by general peeler；
(2) by after clean for vegetable cleaning, after centrifuge is sloughed table water, vegetable juice is broken into through beater；
(3) after the dehulled soybeans that step (1) obtains being joined the vegetable juice that step (2) obtains, 1.5-2.5 hour is soaked two atmosphere pressures, vegetable juice residue 400-800 part is advisable, after having soaked, the Semen sojae atricolor soaked is cooked under 35 DEG C of gnotobasiss inoculation bacillus subtilis, pulverizes through pulverizer blow down the mycelia on Semen sojae atricolor surface and top layer bad smell after 35 DEG C of bottom fermentations 34-38 hour with centrifuge pressure-air after；
(4) 80-120 part edible glue is dissolved with remaining 400-800 part vegetable juice after soaking soybean standby；
(5) in the Semen sojae atricolor powder of the fermented pulverizing of step (3) gained, add Sal, edible glue solution that chicken essence, curry powder, thirteen spice, Mentholum and step (4) obtain, homogeneous at 50 DEG C, homogeneous after pour into casing；
(6) canned casing is heated to 65-75 DEG C, is rapidly cooled to 3-5 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610197803.XA CN105831642A (en) | 2016-03-31 | 2016-03-31 | Soybean and vegetable sausages and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610197803.XA CN105831642A (en) | 2016-03-31 | 2016-03-31 | Soybean and vegetable sausages and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831642A true CN105831642A (en) | 2016-08-10 |
Family
ID=56597847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610197803.XA Pending CN105831642A (en) | 2016-03-31 | 2016-03-31 | Soybean and vegetable sausages and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831642A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561835A (en) * | 2016-10-21 | 2017-04-19 | 中国农业大学淮北实验站 | Bean curd vegetarian sausage and preparation method thereof |
| CN107279309A (en) * | 2017-07-15 | 2017-10-24 | 合肥市凤落河豆制食品有限公司 | A kind of processing method for lifting paste flavor dried bean curd flavor taste |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114154A (en) * | 1994-12-21 | 1996-01-03 | 周吉祥 | Soybean tissue protein sausage (ham sausage) |
| CN1144623A (en) * | 1995-09-04 | 1997-03-12 | 兰州王中王食品企业总公司 | Vegetable-potato sausage |
| CN102362667A (en) * | 2011-10-14 | 2012-02-29 | 李灵群 | Soybean vegetarian sausage and manufacture method thereof |
| CN103689110A (en) * | 2013-11-22 | 2014-04-02 | 张立杰 | Bean curd vegetarian sausage and preparation method thereof |
-
2016
- 2016-03-31 CN CN201610197803.XA patent/CN105831642A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114154A (en) * | 1994-12-21 | 1996-01-03 | 周吉祥 | Soybean tissue protein sausage (ham sausage) |
| CN1144623A (en) * | 1995-09-04 | 1997-03-12 | 兰州王中王食品企业总公司 | Vegetable-potato sausage |
| CN102362667A (en) * | 2011-10-14 | 2012-02-29 | 李灵群 | Soybean vegetarian sausage and manufacture method thereof |
| CN103689110A (en) * | 2013-11-22 | 2014-04-02 | 张立杰 | Bean curd vegetarian sausage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561835A (en) * | 2016-10-21 | 2017-04-19 | 中国农业大学淮北实验站 | Bean curd vegetarian sausage and preparation method thereof |
| CN107279309A (en) * | 2017-07-15 | 2017-10-24 | 合肥市凤落河豆制食品有限公司 | A kind of processing method for lifting paste flavor dried bean curd flavor taste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN101715974B (en) | Method for making stewed duck with bean sauce | |
| CN109310129A (en) | Novel fermentation flavouring composition | |
| CN104905299B (en) | A kind of flavor duck meat sausage and preparation method thereof containing cocoa power | |
| CN103005491A (en) | Method for processing stewed bean dried salted duck and stewed bean dried salted duck | |
| CN104305155A (en) | White boletus minced chicken and preparation method thereof | |
| KR101408144B1 (en) | Manufacturing method of chicken sausage with soybean paste | |
| CN107751808A (en) | A kind of mushroom deep fried chicken cube with chili of instant bagged and preparation method thereof | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| KR101591449B1 (en) | Method of manufacturing dried radish greens SUNDAE and the SUNDAE thereof | |
| KR20140013569A (en) | Tteokgalbi using processed food and for preparing same | |
| CN104336649A (en) | Production method of severed duck leisure food | |
| CN105285753A (en) | Manufacturing method of pleurotus eryngii flavor sausage | |
| CN105831642A (en) | Soybean and vegetable sausages and preparation method thereof | |
| CN106473006A (en) | A kind of manufacture method of dried mutton | |
| CN103637222A (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN103404888A (en) | Longan meat ball and preparation method thereof | |
| CN103005486B (en) | Method for processing bean cattle hoof meat and bean cattle hoof meat | |
| KR101305165B1 (en) | Method for manufacturing sundae containing dried radish greens, and sundae produced thereby | |
| CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
| CN107751956A (en) | The preparation technology of diced chicken sauce | |
| CN110583795A (en) | Sauce-flavor fermented bean curd and preparation method thereof | |
| CN105876525A (en) | Tricholoma matsutake rice noodle soup material recipe and production method thereof | |
| CN107927527A (en) | A kind of preparation method of instant dried pumpkin | |
| KR20200117517A (en) | Seaweed sundae and manufacturing method of the same that |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160810 |