CN105962126A - Corn and fish meat fermented smoked sausage with yellow peaches for delaying senescence and preparation method thereof - Google Patents
Corn and fish meat fermented smoked sausage with yellow peaches for delaying senescence and preparation method thereof Download PDFInfo
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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)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses corn and fish meat fermented smoked sausage with yellow peaches for delaying senescence and a preparation method thereof. The product is prepared from the following raw materials (by weight): 3-4 parts of yellow peaches, 1-2 parts of coffee bean, 2-3 parts of soybean meal, 1-2 parts of fingered citron, 1-2 parts of dried rehmannia root, 1-2 parts of longan, 200-210 parts of silver carp, 18-20 parts of corn, 8-10 parts of ginger juice, 2-3 parts of white sugar, 3-4 parts of vinegar, 4-5 parts of cooking wine, 3-4 parts of garlic powder, 3-4 parts of cumin powder, 1-2 parts of monosodium glutamate, 2-3 parts of five spices powder, 1-2 parts of glucose, 0.3-0.5 part of ascorbic acid,4-5 parts of chilli powder, 8-10 parts of potato modified starch, 1-2 parts of whey protein peptides, 3-4 parts of dietary fiber of rice bran, and a proper amount of a leavening agent, salt, butter, coating for sausage and water. A preparation method comprises steps of grinding coffee beans into a powder, cutting up yellow peaches, uniformly mixing soybean meal and coffee bean powder, pulverizing, and spray-drying to obtain a powder. The prepared powder has smooth mouthfeel, is tender, has a good taste of yellow peach, and has good efficacy of delaying senescence.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fish fermented smoked intestinal of yellow peach slow down aging Semen Maydis and preparation method thereof.
Background technology
Semen Maydis is at the cultivation history about more than 470 year of China.China's sown area is at about 300,000,000 mu at present, is only second to paddy and wheat, occupies the 3rd, be only second to the U.S. in the world in cereal crops.The torrid zone, the whole world and Temperate Region in China are extensively planted, and are an important corn.Semen Maydis is the health-care good product in coarse grain, the most favourable to the health of human body: the compositions such as vitamin B6 in Semen Maydis, nicotinic acid, has the characteristic that stimulating gastrointestinal is wriggled, accelerated feces excretion, can prevent treating constipation, gastropathy, enteritis, intestinal cancer etc..Semen Maydis, rich in vitamin C, dextrinosan etc., has longevity, beautification function.Nutrient substance contained by corn germ point has enhancing human metabolism, adjusts nervous function.Can play and make skin delicacy smooth, suppress, delay wrinkle generation effect.Semen Maydis has appetizing and blood fat reducing, effect of reduction serum cholesterol in tune.Semen Maydis taste is fragrant and sweet, can do various dish, as Semen Maydis iron, corn juice etc., it is also the primary raw material of industrial alcohol and liquor.At present the products Processed from Maize of China be limited primarily to eat raw, the freezing and production of sweet-corn beverage and canned food etc., therefore the exploitation deeper health food of Semen Maydis and complex food have good development prospect.Additionally corn deep processing is important measures of resolving three rural isssues.
China waters is vast, fresh water fishery aboundresources, and the Hypophthalmichthys molitrix in especially four large Chinese carps is not only distributed extensively, and yield is big, belongs to high yield low value Fish.It is applied to Hypophthalmichthys molitrix in ferment sausage to improve its edibility and commodity value.Ferment sausage features good taste, nutritious, it produces and development all has a long history, and plays important role in the diet of people.Protein and vitamin are all the indispensable nutrients of body.Containing rich in protein in the flesh of fish, and Semen Maydis contains the nutritional labeling such as vitamin, polysaccharide.Therefore the two is applied in the PRODUCTION TRAITS of ferment sausage, it is possible not only to fill up the market vacancy of fermented fish sausage, meets people's needs to nutrition, it is also possible to be greatly improved high yield low value fresh water trash fish and the added value of sweet corn, increase fisherman and the income of peasant, create huge social benefit.
In prior art, fish product is in manufacturing process, and fish is first to pick a bone, and directly blends after pickling, and so pick a bone inconvenience, and picks a bone not exclusively, causes the waste of the flesh of fish, and additionally the fishy smell of such fish is heavier, affects appetite；In Semen Maydis manufacturing process, being all that naked Semen Maydis directly boils, so easily cause variations of chemical constituents in maize and run off, and the Semen Maydis after boiling is sweetless, mouthfeel is dry and astringent.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of fish fermented smoked intestinal of yellow peach slow down aging Semen Maydis and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fish fermented smoked intestinal of yellow peach slow down aging Semen Maydis, is to be prepared from the following raw materials in parts by weight: yellow peach 3-4, coffee bean 1-2, Semen sojae atricolor powder 2-3, Fructus Citri Sarcodactylis 1-2, Radix Rehmanniae 1-2, Arillus Longan 1-2, Hypophthalmichthys molitrix 200-210, Semen Maydis 18-20, Sucus Zingberis 8-10, white sugar 2-3, vinegar 3-4, cooking wine 4-5, Bulbus Allii powder 3-4, cumin powder 3-4, monosodium glutamate 1-2, five spice powder 2-3, glucose 1-2, ascorbic acid 0.3-0.5, Fructus Capsici powder 4-5, modified potato starch 8-10, whey protein peptide 1-2, rice bran dietary fiber 3-4, appropriate leaven, Sal, butter, casing and water.
The preparation method of described a kind of fish fermented smoked intestinal of yellow peach slow down aging Semen Maydis, comprises the following steps: Fructus Citri Sarcodactylis, Radix Rehmanniae, Arillus Longan mixing are added water infusion 20-30 minute of 10-12 times by (1), filter to obtain medicinal liquid；
(2) by coffee bean grinds, yellow peach is shredded, mixs homogeneously with Semen sojae atricolor powder and coffee bean powder, pulverize, be spray-dried to obtain powder；
(3) Sucus Zingberis, white sugar, vinegar, Sal, cooking wine and (1) herb liquid mix homogeneously are made pickling liquid, Hypophthalmichthys molitrix is cleaned, with syringe, partly salted liquid is injected in Hypophthalmichthys molitrix meat, being put in remaining pickling liquid by Hypophthalmichthys molitrix and pickle 7-8 hour at 5 DEG C, then pulled out by Hypophthalmichthys molitrix, remaining pickling liquid is kept standby, surface sprinkles Bulbus Allii powder and cumin powder, put into baking box 200 DEG C roasting 20-25 minute, reject fishbone after cooling, oppress standby；
(4) Semen Maydis outermost layer coat is divested, innermost coat will be remained do not shell, Semen Maydis is put in cold water and soak 20-30 minute, appropriate Sal is added again in cold water, heating is pulled out after boiling 12-15 minute and remaining coat and Stigma Maydis is divested after cooling drains, butter on the brush of Semen Maydis surface, is placed on Semen Maydis on preheated grilled frame roasting 8-10 minute, is peeled by niblet standby after cooling；
(5) mix (3) oppress to put into cut in meat grinder, blend, by monosodium glutamate, five spice powder, glucose, ascorbic acid, Fructus Capsici powder, Sal, leaven, modified potato starch, whey protein peptide, rice bran dietary fiber, (2) gains in, (3) in remaining pickling liquid and (4) niblet to cut agitating in adding fish cream broken, mix homogeneously, insert appropriate frozen water cooling simultaneously, during strand system, meat temperature to be kept is less than 8 DEG C, the fish cream mixed is proceeded in sausage filler, fish cream is poured in casing, the most fitly hang up and ferment in the fermenting case of constant temperature and humidity, fermentation temperature is 35 DEG C, relative humidity is 90%, ferment 14-15 hour, fermentation is terminated when pH value is 5.0-5.3, fire-cure at a temperature of 80-85 DEG C 4-5 hour again.
The invention have the advantage that yellow peach by coffee bean grinds, is shredded, mixs homogeneously with Semen sojae atricolor powder and coffee bean powder, pulverize by the present invention, be spray-dried to obtain powder, prepared powder smooth in taste, tender, yellow peach features good taste, there is effect of good slow down aging；Pickling liquid is injected in the flesh of fish, places in pickling liquid and pickle, pickle thoroughly, go raw meat effective；Pick a bone again after roasting for fish, pick a bone convenient easily, and roasting after fishlike smell little, thick flavor, increase appetite；Semen Maydis is boiled together with coat, it is possible to maintain the original moisture of Semen Maydis, and mouthfeel more adds water tender；First soak before boiling, more can maintain the vitamin of Semen Maydis itself, more sustained, then with Sal boiled corn, it is possible to the mouthfeel of strengthening Semen Maydis, also increase Semen Maydis sweet taste；Corn fragrance after Kao is richer, arranges in pairs or groups with the fish after roasting, gives off a strong fragrance, in good taste；Add that modified potato starch makes sausage compact structure, high resilience, tissue is fine and smooth, tender, freeze-thaw stability is good, the beneficially transport of sausage and storage；Add whey protein peptide, can inhibited oxidation reaction generation, the organizational structure of sausage can be changed again；The rice bran dietary fiber added, makes the hardness of sausage, cohesiveness, elasticity, chewiness all preferable, and has good mouthfeel.
Detailed description of the invention
A kind of fish fermented smoked intestinal of yellow peach slow down aging Semen Maydis, is to be prepared from the following raw materials in parts by weight: yellow peach 3, coffee bean 1, Semen sojae atricolor powder 2, Fructus Citri Sarcodactylis 1, Radix Rehmanniae 1, Arillus Longan 1, Hypophthalmichthys molitrix 200, Semen Maydis 18, Sucus Zingberis 8, white sugar 2, vinegar 3, cooking wine 4, Bulbus Allii powder 3, cumin powder 3, monosodium glutamate 1, five spice powder 2, glucose 1, ascorbic acid 0.3, Fructus Capsici powder 4, modified potato starch 8, whey protein peptide 1, rice bran dietary fiber 3, appropriate leaven, Sal, butter, casing and water.
The preparation method of described a kind of fish fermented smoked intestinal of yellow peach slow down aging Semen Maydis, comprises the following steps: Fructus Citri Sarcodactylis, Radix Rehmanniae, Arillus Longan mixing are added the water infusion 20 minutes of 10 times by (1), filter to obtain medicinal liquid；
(2) by coffee bean grinds, yellow peach is shredded, mixs homogeneously with Semen sojae atricolor powder and coffee bean powder, pulverize, be spray-dried to obtain powder；
(3) Sucus Zingberis, white sugar, vinegar, Sal, cooking wine and (1) herb liquid mix homogeneously are made pickling liquid, Hypophthalmichthys molitrix is cleaned, with syringe, partly salted liquid is injected in Hypophthalmichthys molitrix meat, being put into by Hypophthalmichthys molitrix in remaining pickling liquid and pickle at 5 DEG C 7 hours, then pulled out by Hypophthalmichthys molitrix, remaining pickling liquid is kept standby, surface sprinkles Bulbus Allii powder and cumin powder, put into baking box 200 DEG C roasting 20 minutes, reject fishbone after cooling, oppress standby；
(4) Semen Maydis outermost layer coat is divested, innermost coat will be remained do not shell, Semen Maydis is put in cold water and soak 20 minutes, appropriate Sal is added again in cold water, heating is pulled out after boiling 12 minutes and remaining coat and Stigma Maydis is divested after cooling drains, butter on the brush of Semen Maydis surface, is placed on Semen Maydis on preheated grilled frame roasting 8 minutes, is peeled by niblet standby after cooling；
(5) mix (3) oppress to put into cut in meat grinder, blend, by monosodium glutamate, five spice powder, glucose, ascorbic acid, Fructus Capsici powder, Sal, leaven, modified potato starch, whey protein peptide, rice bran dietary fiber, (2) gains in, (3) in remaining pickling liquid and (4) niblet to cut agitating in adding fish cream broken, mix homogeneously, insert appropriate frozen water cooling simultaneously, during strand system, meat temperature to be kept is less than 8 DEG C, the fish cream mixed is proceeded in sausage filler, fish cream is poured in casing, the most fitly hang up and ferment in the fermenting case of constant temperature and humidity, fermentation temperature is 35 DEG C, relative humidity is 90%, ferment 14 hours, fermentation is terminated when pH value is 5.0, fire-cure at a temperature of 80 DEG C 4 hours again.
Claims (2)
1. the fish fermented smoked intestinal of yellow peach slow down aging Semen Maydis, it is characterized in that being prepared from the following raw materials in parts by weight: yellow peach 3-4, coffee bean 1-2, Semen sojae atricolor powder 2-3, Fructus Citri Sarcodactylis 1-2, Radix Rehmanniae 1-2, Arillus Longan 1-2, Hypophthalmichthys molitrix 200-210, Semen Maydis 18-20, Sucus Zingberis 8-10, white sugar 2-3, vinegar 3-4, cooking wine 4-5, Bulbus Allii powder 3-4, cumin powder 3-4, monosodium glutamate 1-2, five spice powder 2-3, glucose 1-2, ascorbic acid 0.3-0.5, Fructus Capsici powder 4-5, modified potato starch 8-10, whey protein peptide 1-2, rice bran dietary fiber 3-4, appropriate leaven, Sal, butter, casing and water.
The preparation method of a kind of fish fermented smoked intestinal of yellow peach slow down aging Semen Maydis the most according to claim 1, it is characterised in that comprise the following steps: Fructus Citri Sarcodactylis, Radix Rehmanniae, Arillus Longan mixing are added water infusion 20-30 minute of 10-12 times by (1), filter to obtain medicinal liquid；
(2) by coffee bean grinds, yellow peach is shredded, mixs homogeneously with Semen sojae atricolor powder and coffee bean powder, pulverize, be spray-dried to obtain powder；
(3) Sucus Zingberis, white sugar, vinegar, Sal, cooking wine and (1) herb liquid mix homogeneously are made pickling liquid, Hypophthalmichthys molitrix is cleaned, with syringe, partly salted liquid is injected in Hypophthalmichthys molitrix meat, being put in remaining pickling liquid by Hypophthalmichthys molitrix and pickle 7-8 hour at 5 DEG C, then pulled out by Hypophthalmichthys molitrix, remaining pickling liquid is kept standby, surface sprinkles Bulbus Allii powder and cumin powder, put into baking box 200 DEG C roasting 20-25 minute, reject fishbone after cooling, oppress standby；
(4) Semen Maydis outermost layer coat is divested, innermost coat will be remained do not shell, Semen Maydis is put in cold water and soak 20-30 minute, appropriate Sal is added again in cold water, heating is pulled out after boiling 12-15 minute and remaining coat and Stigma Maydis is divested after cooling drains, butter on the brush of Semen Maydis surface, is placed on Semen Maydis on preheated grilled frame roasting 8-10 minute, is peeled by niblet standby after cooling；
(5) mix (3) oppress to put into cut in meat grinder, blend, by monosodium glutamate, five spice powder, glucose, ascorbic acid, Fructus Capsici powder, Sal, leaven, modified potato starch, whey protein peptide, rice bran dietary fiber, (2) gains in, (3) in remaining pickling liquid and (4) niblet to cut agitating in adding fish cream broken, mix homogeneously, insert appropriate frozen water cooling simultaneously, during strand system, meat temperature to be kept is less than 8 DEG C, the fish cream mixed is proceeded in sausage filler, fish cream is poured in casing, the most fitly hang up and ferment in the fermenting case of constant temperature and humidity, fermentation temperature is 35 DEG C, relative humidity is 90%, ferment 14-15 hour, fermentation is terminated when pH value is 5.0-5.3, fire-cure at a temperature of 80-85 DEG C 4-5 hour again.
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| CN201610171070.2A CN105962126A (en) | 2016-03-24 | 2016-03-24 | Corn and fish meat fermented smoked sausage with yellow peaches for delaying senescence and preparation method thereof |
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| CN201610171070.2A CN105962126A (en) | 2016-03-24 | 2016-03-24 | Corn and fish meat fermented smoked sausage with yellow peaches for delaying senescence and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2799439C1 (en) * | 2022-11-30 | 2023-07-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет" | Fish vegetable functional product |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098267A (en) * | 1993-08-05 | 1995-02-08 | 谭少云 | Freshwater scented fish and production technology thereof |
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2016
- 2016-03-24 CN CN201610171070.2A patent/CN105962126A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098267A (en) * | 1993-08-05 | 1995-02-08 | 谭少云 | Freshwater scented fish and production technology thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李志国等: "甜玉米发酵鱼肉肠工艺的研究", 《农产品加工 学刊》 * |
| 笛子: "《特懒的懒人菜》", 30 April 2013 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2799439C1 (en) * | 2022-11-30 | 2023-07-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет" | Fish vegetable functional product |
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