CN105982219A - Sausage and preparation method thereof - Google Patents
Sausage and preparation method thereof Download PDFInfo
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- CN105982219A CN105982219A CN201510959890.3A CN201510959890A CN105982219A CN 105982219 A CN105982219 A CN 105982219A CN 201510959890 A CN201510959890 A CN 201510959890A CN 105982219 A CN105982219 A CN 105982219A
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- parts
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 7
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 7
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 7
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 4
- 235000007685 Pleurotus columbinus Nutrition 0.000 claims abstract description 4
- 240000001462 Pleurotus ostreatus Species 0.000 claims abstract description 4
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 13
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000282898 Sus scrofa Species 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013601 eggs Nutrition 0.000 abstract description 5
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 244000298479 Cichorium intybus Species 0.000 abstract 2
- 235000007542 Cichorium intybus Nutrition 0.000 abstract 2
- 244000228451 Stevia rebaudiana Species 0.000 abstract 2
- 235000006092 Stevia rebaudiana Nutrition 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241000606540 Chione venosa Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 230000029145 body fluid secretion Effects 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000021332 kidney beans Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 239000003778 fat substitute Substances 0.000 description 5
- 235000013341 fat substitute Nutrition 0.000 description 5
- 235000014593 oils and fats Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000008275 breast carcinoma Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 201000001352 cholecystitis Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a sausage. The sausage is prepared from, by weight, 1800-2000 parts of chilled hindquarter pork, 150-200 parts of fat pork, 16-20 parts of KCl, 24-30 parts of NaCl, 450-500 parts of kidney beans, 8-10 parts of ground pepper, 8-10 parts of Sichuan pepper powder, 40-50 parts of strong baijiu, 8-10 parts of ginger powder, 30-40 parts of sugar, 20-30 parts of soy sauce, 12-20 parts of pleurotus ostreatus, 17-18 parts of lentinus edodes, 14-15 parts of preserved eggs, 18-22 parts of pleurotus eryngii, 2-2.2 parts of stevia rebaudiana, 1.6-2 parts of radix asparagi, 0.8-1.2 parts of cichorium intybus and appropriate amount of casings. The sausage is mellow to taste and unique in flavor; due to addition of edible medicinal materials including the stevia rebaudiana, the radix asparagi, the cichorium intybus and the like, the sausage has healthcare efficacies of strength conserving, refreshing, weight losing, beautifying, Yin nourishing, body fluid secretion promoting, lung moistening and heart heat clearing.
Description
Technical field
The present invention relates to sausage technical field, particularly relate to a kind of sausage and preparation method thereof.
Background technology
Sodium chloride, as food typical additives, can improve the flavor quality of product, but be also now result in hypertension and
One most important factor of cardiovascular disease, China's edible salt intake per capita has reached 12 g/d, for World Health Organization's recommended value
Twice more than.According to World Health Organization's data of 2003, in the industrialization food of all categories, meat and meat products tribute
The sodium having offered about 16%～25% is taken in；Therefore, Chinese scholars is that the sodium chloride content reduced in meat products has carried out many phases
Close research.During wherein numerous studies concentrate on the dry marinated meat product that salinity is high.Reduce sodium chloride addition can make to when 2.0%
The matter structure of product becomes too soft；When being reduced to 1.0%, index all serious non-compliance such as the organoleptic quality of product, shelf life are wanted
Ask.
Epidemiological study in recent years find, high fat diet can cause the multiple disease of consumer it is considered to be obesity,
One of inducement of hyperlipidemia, heart disease, arteriosclerosis, diabetes and some relevant diseases etc..Satisfied fatty acid mistake in diet
Height, can cause such as the cancer such as breast carcinoma, colon cancer and cholecystitis, and oils and fats but organoleptic properties for food has important work
With.Oils and fats is to the matter structures such as the outward appearances such as the gloss of food, color, transparency, surface configuration, crystallinity, viscosity, elasticity, hardness, profit
The taste and flavors such as slippery, melting, stiff sense have important impact, and for local flavor, the oils and fats in food not only shows
The local flavor self held, it has an effect on the concentration of other spice, persistency and balance, and this is relevant to local flavor slow release with oils and fats；Fall
Fat content in low food influences whether the organoleptic properties of food, and the simple fat content reduced in food ingredient can give product
Local flavor and mouthfeel bring harmful effect, make food coarse mouthfeel, and flavour declines, thus affects consumer's acceptance to product.
Fat substitute is the effective product solving this contradiction.The fat substitute of high-quality can not only reduce in food to greatest extent
Fat content, and the organoleptic quality even improving original food can be kept as far as possible.
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 sausage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of sausage, is prepared by the raw materials in:
Pig hind shank cold fresh meat 1800-2000, Carnis Sus domestica 150-200, KCl16-20, NaCl24-30, Semen Phaseoli Vulgaris 450-500, Fructus Piperis
Powder 8-10, Zanthoxyli Bungeani powder 8-10, high spirit 40-50, Rhizoma Zingiberis powder 8-10, sugar 30-40, soy sauce 20-30, Pleurotus ostreatus 12-20, Lentinus Edodes 17-
18, preserved egg 14-15, Pleurotus eryngii 18-22, Folium Chrysanthemi 2-2.2, Radix Asparagi 1.6-2, Herba Cichorii 0.8-1.2, casing is appropriate.
The preparation method of described a kind of sausage, comprises the following steps:
(1) by after Folium Chrysanthemi, Radix Asparagi, the Herba Cichorii flooding by 8-9 times amount, filter obtains Chinese medicine juice；
(2) take Semen Phaseoli Vulgaris to clean, be watered digestion and removed its Cortex beans and plumule after 15-20 minute, be further continued for digestion 5-8 minute, filter
Take the dish out of the pot interior Semen Phaseoli Vulgaris, then be placed in the pot of burn-out and stir-fry, fry to its water content be 3-4% time, take the dish out of the pot stand-by；
(3) make even mushroom, Lentinus Edodes cleaning and chopping, then mix with preserved egg and be placed in blender and stir into pasty state, by gained pastel with
Chinese medicine juice mixing decocts 20-25 minute in being placed in pot, obtains material in pot, dries in the air cool stand-by；
(4) Pleurotus eryngii is diced, then is placed in baking oven and is baked to 5-8% water content, stand-by；
(5) take the cold fresh meat of pig hind shank, Carnis Sus domestica, be divided into the fourth of the 0.5-1cm length of side, after mixing with the Semen Phaseoli Vulgaris handled well
Addition KCl, NaCl, Fructus Piperis powder, Zanthoxyli Bungeani powder, high spirit, Rhizoma Zingiberis powder, sugar, soy sauce carry out pickled, are then put in 3-4 DEG C of ice
Pickle in case 20-22 hour；
(6) by pickled good Carnis Sus domestica and remain each material mix homogeneously, then coloclysis is stand-by；The pork sausages filled is transferred to control
Carrying out in the wet incubator of temperature control air-drying 10-12d, wherein temperature is 12-13 DEG C, and humidity is 80-85%, and taking-up packs, i.e.
?.
The invention have the advantage that the present invention with 40% substitution ratio KCl substitute NaCl to pickle cube meat, wherein product
Middle NaCl content reduces to 3.14%, substantially less than about 8% sodium salt of market cured meat product.And 40% substitute after physics and chemistry to product
Character, Proteolytic enzyme index and sense organ all do not make significant difference.
During present invention process class fat substitute Semen Phaseoli Vulgaris is to its decocting in water, counteract molecular surface partial hydrophilicity base
The impact of group, allows being hidden in intramolecular hydrophobic group and be exposed to molecular surface, increases its hydrophobicity, so oils and fats can be simulated
Hydrophobic character；This type of fat substitute is provided that the mouthfeel that similar fat is satiny, without any physiological side effects, nutritious,
And stable in properties under medium and high temperature, is a kind of ideal fat substitute；
The present invention is mild and mellow, and mouthfeel is unique, has been also added with the food medical materials such as Folium Chrysanthemi, Radix Asparagi, Herba Cichorii, and richness has been given the present invention and supported essence
Refresh oneself, health-care effect that fat-reducing and beauty, YIN nourishing and the production of body fluid promoting, lung moistening clear away heart-fire.
Detailed description of the invention
A kind of sausage, is prepared by the raw materials in:
The cold fresh meat of pig hind shank 1800, Carnis Sus domestica 150, KCl16, NaCl24, Semen Phaseoli Vulgaris 450, Fructus Piperis powder 8, Zanthoxyli Bungeani powder 8, the whitest
Wine 40, Rhizoma Zingiberis powder 8, sugar 30, soy sauce 20, Pleurotus ostreatus 12, Lentinus Edodes 17, preserved egg 14, Pleurotus eryngii 18, Folium Chrysanthemi 2, Radix Asparagi 1.6, Herba Cichorii 0.8,
Casing is appropriate.
The preparation method of described a kind of sausage, comprises the following steps:
(1) by after Folium Chrysanthemi, Radix Asparagi, the Herba Cichorii flooding by 8 times amount, filter obtains Chinese medicine juice；
(2) take Semen Phaseoli Vulgaris to clean, be watered digestion and removed its Cortex beans and plumule after 15 minutes, be further continued for digestion 5 minutes, leach in pot
Semen Phaseoli Vulgaris, then be placed in the pot of burn-out and stir-fry, fry to its water content be 3% time, take the dish out of the pot stand-by；
(3) make even mushroom, Lentinus Edodes cleaning and chopping, then mix with preserved egg and be placed in blender and stir into pasty state, by gained pastel with
Chinese medicine juice mixing decocts 20 minutes in being placed in pot, obtains material in pot, dries in the air cool stand-by；
(4) Pleurotus eryngii is diced, then is placed in baking oven and is baked to 5% water content, stand-by；
(5) take the cold fresh meat of pig hind shank, Carnis Sus domestica, be divided into the fourth of the 0.5cm length of side, add after mixing with the Semen Phaseoli Vulgaris handled well
Enter KCl, NaCl, Fructus Piperis powder, Zanthoxyli Bungeani powder, high spirit, Rhizoma Zingiberis powder, sugar, soy sauce carry out pickled, are then put in 3 DEG C of refrigerators
Pickle 20 hours；
(6) by pickled good Carnis Sus domestica and remain each material mix homogeneously, then coloclysis is stand-by；The pork sausages filled is transferred to control
Carrying out in the wet incubator of temperature control air-drying 10d, wherein temperature is 12 DEG C, and humidity is 80%, and taking-up packs, and to obtain final product.
Claims (2)
1. a sausage, it is characterised in that be prepared by the raw materials in:
Pig hind shank cold fresh meat 1800-2000, Carnis Sus domestica 150-200, KCl16-20, NaCl24-30, Semen Phaseoli Vulgaris 450-500, Fructus Piperis
Powder 8-10, Zanthoxyli Bungeani powder 8-10, high spirit 40-50, Rhizoma Zingiberis powder 8-10, sugar 30-40, soy sauce 20-30, Pleurotus ostreatus 12-20, Lentinus Edodes 17-
18, preserved egg 14-15, Pleurotus eryngii 18-22, Folium Chrysanthemi 2-2.2, Radix Asparagi 1.6-2, Herba Cichorii 0.8-1.2, casing is appropriate.
The preparation method of a kind of sausage the most as claimed in claim 1, it is characterised in that comprise the following steps:
(1) by after Folium Chrysanthemi, Radix Asparagi, the Herba Cichorii flooding by 8-9 times amount, filter obtains Chinese medicine juice；
(2) take Semen Phaseoli Vulgaris to clean, be watered digestion and removed its Cortex beans and plumule after 15-20 minute, be further continued for digestion 5-8 minute, filter
Take the dish out of the pot interior Semen Phaseoli Vulgaris, then be placed in the pot of burn-out and stir-fry, fry to its water content be 3-4% time, take the dish out of the pot stand-by；
(3) make even mushroom, Lentinus Edodes cleaning and chopping, then mix with preserved egg and be placed in blender and stir into pasty state, by gained pastel with
Chinese medicine juice mixing decocts 20-25 minute in being placed in pot, obtains material in pot, dries in the air cool stand-by；
(4) Pleurotus eryngii is diced, then is placed in baking oven and is baked to 5-8% water content, stand-by；
(5) take the cold fresh meat of pig hind shank, Carnis Sus domestica, be divided into the fourth of the 0.5-1cm length of side, after mixing with the Semen Phaseoli Vulgaris handled well
Addition KCl, NaCl, Fructus Piperis powder, Zanthoxyli Bungeani powder, high spirit, Rhizoma Zingiberis powder, sugar, soy sauce carry out pickled, are then put in 3-4 DEG C of ice
Pickle in case 20-22 hour；
(6) by pickled good Carnis Sus domestica and remain each material mix homogeneously, then coloclysis is stand-by；The pork sausages filled is transferred to control
Carrying out in the wet incubator of temperature control air-drying 10-12d, wherein temperature is 12-13 DEG C, and humidity is 80-85%, and taking-up packs, i.e.
?.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959890.3A CN105982219A (en) | 2015-12-21 | 2015-12-21 | Sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959890.3A CN105982219A (en) | 2015-12-21 | 2015-12-21 | Sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982219A true CN105982219A (en) | 2016-10-05 |
Family
ID=57040487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510959890.3A Withdrawn CN105982219A (en) | 2015-12-21 | 2015-12-21 | Sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982219A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690111A (en) * | 2016-12-05 | 2017-05-24 | 吉林大学 | Nutritional health-care rana chensinensis meat sausages and preparation method thereof |
| CN112841555A (en) * | 2020-12-31 | 2021-05-28 | 广州皇上皇集团股份有限公司 | Cantonese sausage with low sodium salt and preparation method thereof |
-
2015
- 2015-12-21 CN CN201510959890.3A patent/CN105982219A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690111A (en) * | 2016-12-05 | 2017-05-24 | 吉林大学 | Nutritional health-care rana chensinensis meat sausages and preparation method thereof |
| CN112841555A (en) * | 2020-12-31 | 2021-05-28 | 广州皇上皇集团股份有限公司 | Cantonese sausage with low sodium salt and preparation method thereof |
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|---|---|---|---|
| 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 |
Application publication date: 20161005 |
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| WW01 | Invention patent application withdrawn after publication |