CN106307514A - Making method of casing-free dried lily-flavored nutritional sausage - Google Patents
Making method of casing-free dried lily-flavored nutritional sausage Download PDFInfo
- Publication number
- CN106307514A CN106307514A CN201610743771.9A CN201610743771A CN106307514A CN 106307514 A CN106307514 A CN 106307514A CN 201610743771 A CN201610743771 A CN 201610743771A CN 106307514 A CN106307514 A CN 106307514A
- Authority
- CN
- China
- Prior art keywords
- intestinal
- casing
- dried lily
- bulbus lilii
- sausage
- 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
Abstract
The invention discloses a making method of a casing-free dried lily-flavored nutritional sausage. The making method comprises the steps that sodium alginate, pectin and konjac glucomannan are mixed according to the weight ratio of (3-5):(1-2):(1-2), and water, lily powder and transparent sol are mixed to be uniform according to the weight ratio of (4-6):(1-2):(4-5); the mixed materials are heated to 78 DEG C to 80 DEG C, and the temperature is kept for 15-20 min; the temperature of the mixed materials obtained after sterilization is kept at 70 DEG C to 80 DEG C, the mixed materials are continuously poured into a funnel with the outlet diameter of 15-20 nm and then uniformly leaked into forming liquid contained in a forming tank to be formed, wherein the forming time is 14-18 h; a fished-out sausage is soaked in clear water of which the weight is 3-4 times that of the sausage for 1 h and then fished out to be washed with clear water, and the soaking and washing steps are repeated 4-6 times; canning and secondary sterilizing are conducted, and then the sausage is obtained. The sausage is free of casing, the processes are simplified, a new product with the tonifying and nourishing effects is achieved, and the product has the weight losing effect due to the fact that the product contains few energy substances.
Description
Technical field
The invention belongs to food technology field, relate to the manufacture method of a kind of nutrition intestinal of dried lily without casing.
Background technology
Widely known tank intestinal based article, has the production process cut mixing filling, pour into casing.Regardless of whether natural intestine
Clothing or artificial casing is both needed to peel off before consumption, as because of intestinal filling emulsifying is bad or the factor such as intestinal filling inflation also can when peeling,
It is easily destroyed the surface configuration of coloclysis or falls slag etc., affecting food aesthetic feeling.
Bulbus Lilii except containing protein 21.29%, fat 12.43%, reducing sugar 11.47%, starch 1.61%, and calcium, phosphorus,
Ferrum, every hectogram are containing nutrients such as 1.443 milligrams of vitamin Bs, 21.2 milligrams of vitamin Cs.There is tranquilizing by nourishing the heart, the merit of nourishing the lung to arrest cough
Effect, is highly profitable to weakling after being ill.Modern pharmacology research finds that Bulbus Lilii has Antitussive and Expectorant Effect, sedation, taste
Cloudy lung moistening effect, strong effect, antitumaous effect.Therefore with Bulbus Lilii for main material production novel nourishing food, be bound to by people
Accept.But existing also do not occur that using Bulbus Lilii is that raw material preparation need not the nutrition prolapse of rectum of peeling now.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of nutrition intestinal of dried lily without casing, it is achieved that without casing, both
Simplifying flow process, provide again the new product with nourishing the human Body effect, this product is because energy content material is few and additive itself
Effect, can have effect of blood fat reducing, toxin expelling, fat-reducing with it for staple food.
The technical solution adopted in the present invention is, the manufacture method of a kind of nutrition intestinal of dried lily without casing, specifically according to
Lower step is carried out:
Step 1) selection of raw material and process:
A. Bulbus Lilii selects free from insect pests, is raw material without the dried lily gone mouldy；
B. mix by food stage sodium alginate, pectin, the weight ratio 3～5: 1～2: 1～2 of Konjac glucomannan, using
Before, sodium alginate, pectin, the mixture of Konjac glucomannan need to be dissolved into solid quality content be 2.4%～3% transparent molten
Glue；
Step 2) dispensing: in water, Bulbus Lilii powder, vitreosol weight ratio 4～6: 1～2: 4～5 ratio mixing；
Step 3) once sterilization: by mixed material heating to 78～80 DEG C, keep 15～20min；
Step 4) molding: the mixture temperature after above-mentioned sterilization is maintained at 70～80 DEG C, and pouring outlet aperture continuously into is
In the funnel of 15～20mm, more uniformly leak into molding in the shaping dope in forming tank, molding time 14～18h；Edge forming, limit are smoothed out with the fingers
Directly, it is possible to length is cut off in shaping dope on request, pull out after intestinal body is fully hardened；
Step 5) soak and rinse: the intestinal pulled out is immersed in 1h in the clear water of 3～4 times of intestinal weight, then pulls out and rush with clear water
Wash, repeat immersion as above, rinse 4～6 times, fully erased immersion or the calcium ion of absorption；
Step 6) canned: will soak, rinse the finished product intestinal being over and pull out, be sealed in by packing specification requirement and fill quality
In the retort pouch of concentration 3%～4% sodium-chloride water solution, and sealing of bleeding；
Step 7) re-pasteurization: by canned good product, it is placed on sterilization 35～40min at a temperature of 70～75 DEG C；
Step 8) cooling packing: after the product after re-pasteurization cools down, then it is set in sealing in outer package, finally fills
Good packing crates and get final product.
Further, in described step 1, dried lily use before should be crushed to more than 120 mesh, during pulverizing temperature 20 DEG C with
Under.
Further, in described step 1, should stir or high shear colloidal sol at 78～82 DEG C when being dissolved into vitreosol.
Further, in described step 2, first carry out the mixing of Bulbus Lilii powder and water, mix with mixed sols again after mixing,
Ensure that in compound, Bulbus Lilii powder is uniformly dispersed, and is formed without powder pimple or Bulbus Lilii powder caking phenomenon.
Further, in described step 4, forming tank is the stainless steel tank of the degree of depth at least 500mm.
Further, in described step 4, shaping dope be mass concentration be the water-soluble of the food-grade calcium chloride of 4%～8%
Liquid, at least 200mm of the degree of depth in forming tank.
The invention has the beneficial effects as follows that food thickening agents such as utilizing sodium alginate has chance divalent ion (calcium ion) energy shape
Become the characteristic of gel.Define after deliberation without casing dried lily nutrition intestinal and preparation method thereof, breach original coloclysis intrinsic
Production technology, it is achieved without casing, both simplified flow process, can be again that market provides the new product with certain health-care effect
Product, provide again the new eating method of a kind of Bulbus Lilii simultaneously to people.Product surface is smooth, uniform diameter, and intestinal body is solid, in
Between consistent without hole, length；Core filling is solid, without caking hard core, it is allowed to there is a small amount of tiny honeycomb.This product can be as ham sausage
Section (bar, fourth), through cold and dressed with sauce, fry, stew, rinse, the method such as boil eats, there is the mouthfeel of the crisp and refreshing cunning of strength, be the novel of a kind of Bulbus Lilii
Eating method.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The manufacture method of a kind of nutrition intestinal of dried lily without casing, specifically follows the steps below:
Step 1) selection of raw material and process:
1. Bulbus Lilii selects free from insect pests, is raw material without the dried lily gone mouldy, should be crushed to more than 120 mesh before using；2. by food
Grade sodium alginate, pectin, the weight ratio 3～5: 1～2: 1～2 of Konjac glucomannan mix, before use, need to by sodium alginate,
Pectin, the mixture of Konjac glucomannan are dissolved into the vitreosol that solid content is 2.4%～3%；
Wherein, the pulverizing of dried lily should use low temperature (less than 20 DEG C, the lowest more good) disintegrating apparatus to pulverize.
Wherein, should stir or high shear colloidal sol at 78～82 DEG C when being dissolved into vitreosol.As temperature is too low, it is unfavorable for
Colloid dispersing and dissolving；As temperature is too high, destructible colloform texture, and reduce viscosity and molding.
If the solid content of sodium alginate, pectin, Konjac glucomannan colloidal sol is less than 2.4%, easily occur making because film forming is bad etc.
Become product surface rough, uneven phenomenon occurs；If sodium alginate, pectin, the solid content of Konjac glucomannan colloidal sol are higher than
When 3%, then colloidal sol is the most viscous, also can affect mixed effect, and easily wrap up too much air and cause interiors of products honeycomb too much, mistake
Greatly, hollow phenomenon even occurs.In sodium alginate, pectin, three kinds of materials of Konjac glucomannan, sodium alginate is to act primarily as film forming and solidification
Filler effect, and pectin, Konjac glucomannan are furtherance membrane, it is possible to play the effect of solidification filler.
Step 2) dispensing: in water, Bulbus Lilii powder, vitreosol weight ratio 4～6: 1～2: 4～5 ratio mixing；
Wherein, first carry out the mixing of Bulbus Lilii powder and water, mix with mixed sols again after mixing, to ensure in compound hundred
Conjunction powder is uniformly dispersed, and is formed without powder pimple or Bulbus Lilii powder caking phenomenon.
Water, Bulbus Lilii powder, vitreosol, according to above-mentioned proportions, can reach solid content moderate, especially Bulbus Lilii
Active constituent content is close to the content of fresh Bulbus Lilii.If strengthening Bulbus Lilii powder consumption, though the content of Bulbus Lilii effective ingredient can be increased, but meeting
Cause compound viscosity to increase, cause molding bad, occur rough and in causing finished product because air entrainment amount increases
The problems such as portion's honeycomb is too much；Otherwise, though beneficially molding, but the problem that Bulbus Lilii effective ingredient is not enough can be caused.
Step 3) once sterilization: by mixed material heating to 78～80 DEG C, keep 15～20min；
Once sterilization is the initial sterilization to mixed material, the quality of extent of killing bacteria directly affect product up to 14～
The molding of 18h, soak, can be putrid and deteriorated during flushing etc., be the key in producing, therefore select above-mentioned parameter area,
To reach the purpose thoroughly sterilized.
Step 4) molding: the mixture temperature after above-mentioned sterilization is maintained at 70～80 DEG C, and pouring outlet aperture continuously into is
In the funnel of 15～20mm, more uniformly leak into the shaping dope (shaping dope in forming tank (for the stainless steel tank of the degree of depth at least 500mm)
For the aqueous solution of food-grade calcium chloride that mass concentration is 4%～8%, at least 200mm of the degree of depth in forming tank) in molding,
Molding time 14～18h；Edge forming, limit are smoothed out with the fingers directly, it is possible to length is cut off in shaping dope on request, drag for after intestinal body is fully hardened
Go out；
Wherein, forming process by molding, shaping and forming three links is constituted.Molding be select outlet aperture be 15～
The funnel of 20mm completes；Setting is to utilize sodium alginate to meet divalent ion (Ca2+、Me2+) characteristic that can form gel completes
's；Form, be to allow the product shaped in shaping dope continue to be immersed in shaping dope, by infiltration and the expansion of material
Dissipating, allow calcium ion be diffused into the inside of intestinal, by calcium gel with owing to temperature declines, the factor such as the glue paracoagulation that causes is formed
The process of complete hard core, whole forming process regards calcium ion concentration and intestinal footpath size is different, completes 14～18h, treats
Intestinal body can be pulled immersion out and rinse after solidifying completely.
Step 5) soak and rinse: the intestinal pulled out is immersed in 1h in the clear water of 3～4 times of intestinal weight, then pulls out and rush with clear water
Washing, repeat immersion as above, rinse 4～6 times, fully erased immersion or the calcium ion of absorption, to eliminate bitter taste, it is ensured that product
Taste；(calcium ion (Ca in primary immersion water2+) content is higher, it is also possible to pour in forming tank and reuse, can save
Cost).
Step 6) canned: will soak, rinse the finished product intestinal being over and pull out, be sealed in by packing specification requirement and fill 3%
～4% sodium-chloride water solution retort pouch in, and sealing of bleeding；
Step 7) re-pasteurization: by canned good product, it is placed on sterilization 35～40min at a temperature of 70～75 DEG C；
Noting the quality of fresh-keeping liquid, must prepare 3%～4% sodium-chloride water solution, sodium chloride concentration is less than 3%
Time, antibacterial, freshness bad；Easily make intestinal be dehydrated when sodium chloride concentration is higher than 4%, and affect pre-packaged product net content, also may be used
Cause product taste over-salty.
The fresh-keeping water of note (that is: sodium-chloride water solution) amount in packing inside bag should be and is completely soaked intestinal and is limited, and should bleed
Sealing, otherwise may result in product oxidized and rotten within storage period.
Re-pasteurization is after products taste, form etc. are the most qualified, packaged after the sterilization of final stage that carries out, be certainly
Determine the most critical link of shelf life of products, so 35～40min should be sterilized at a temperature of 70～75 DEG C.
If less than 70 DEG C, the requirement of 35min, being easily generated defective work；If higher than 75 DEG C, the requirement of 40min, being easily generated guarantor
Fresh liquid vaporizes swollen bag phenomenon.
Step 8) cooling packing: after the product after re-pasteurization cools down, then it is set in sealing in outer package, finally fills
Good packing crates is finished product.
Bulbus Lilii, formal name used at school (Lilium brownii var.viridulum Baker) have another name called strong another name for Sichuan Province, Flos Lilii viriduli, Bulbus lilii concoloris, fall celestial,
Heavily step, Zhongting, sieve that rubs, loaded van, in meet flower, Bulbus Lilii Bulbus Allii, cook's Bulbus Allii, Bulbus Allii brain potato, Flos Magnoliae Cocinis etc., be Liliaceae lilium (learning
Name: Lilium) perennial herb bulbous plant.Bulbus Lilii except containing rich in protein, fat, reducing sugar, starch, and calcium, phosphorus,
The nutrients such as needed by human body minerals and vitamins B, vitamin C such as ferrum.Say in the traditional Chinese medical science that Bulbus Lilii has tranquilizing by nourishing the heart, nourishing the lung to arrest cough
Effect, weakling after being ill is highly profitable.Modern pharmacology research finds that Bulbus Lilii has Antitussive and Expectorant Effect, calm work
With, nourishing YIN and moistening the lung effect, strong effect, antitumaous effect.Therefore with Bulbus Lilii for main material production novel nourishing food, be bound to by
People accept.
Calcium chloride, the sodium chloride selected should be food grade products, otherwise can cause food safety accident.
Select the thickening agents such as the sodium alginate of the food stage with the effect such as blood fat reducing, toxin expelling, pectin, Konjac glucomannan, and
Content in product has reached onset concentration (more than 1%), as worked as the edible health care merit can with blood fat reducing, toxin expelling of staple food
Effect.Having selected the thickening agent such as Bulbus Lilii and sodium alginate, pectin, Konjac glucomannan is raw material, therefore energy matter (protein, fat in product
Fat, carbohydrate) content is relatively low, as worked as the edible purpose that can play fat-reducing of staple food.
This product quality should be: smooth surface, uniform diameter, and intestinal body is solid, and middle without hole, length is consistent.
This product can be cut into slices (bar, fourth) as ham sausage, through cold and dressed with sauce, fry, stew, rinse, the method such as boil eats, and has strength crisp
Smooth mouthfeel, is a kind of Novel edible method of Bulbus Lilii, both can work as staple food, it is also possible to work as non-staple foodstuff.This product is because of energy content
Material lacks and effect of additive itself, can have effect of blood fat reducing, toxin expelling, fat-reducing with it for staple food.
This product is best suitable for hotel's dispensing raw material and family's instant.
Embodiment 1
Step 1) Bulbus Lilii selects free from insect pests, is raw material without the dried lily gone mouldy；By food stage sodium alginate, pectin, Rhizoma amorphophalli
The weight ratio 3: 1: 2 of glue mixes, and before use, sodium alginate, pectin, the mixture of Konjac glucomannan need to be dissolved into solid content
Mass content is the vitreosol of 2.4%；
Dried lily should be crushed to more than 120 mesh before using, temperature 19 DEG C during pulverizing；
Should stir or high shear colloidal sol at 78 DEG C when being dissolved into vitreosol；
Step 2) dispensing: in water, Bulbus Lilii powder, vitreosol weight ratio 4: 1: 5 ratio mixing；First carry out Bulbus Lilii powder and
The mixing of water, mixes with mixed sols after mixing again.
Step 3) once sterilization: by mixed material heating to 78 DEG C, keep 20min；
Step 4) molding: the mixture temperature after above-mentioned sterilization is maintained at 70 DEG C, and pouring outlet aperture continuously into is 15mm
Funnel in, more uniformly leak into molding in the shaping dope in forming tank, molding time 14h；Edge forming, limit are smoothed out with the fingers directly, it is possible to by wanting
Degree of rectificating is cut off in shaping dope, pulls out after intestinal body is fully hardened；
Forming tank is the stainless steel tank of degree of depth 500mm.
Shaping dope be mass concentration be the aqueous solution of the food-grade calcium chloride of 4%, degree of depth 200mm in forming tank.
Step 5) soak and rinse: the intestinal pulled out is immersed in 1h in the clear water of 3 times of intestinal weight, then pulls out and rinse with clear water,
Repeat immersion as above, rinse 4 times, fully erased immersion or the calcium ion of absorption；
Step 6) canned: will soak, rinse the finished product intestinal being over and pull out, be sealed in by packing specification requirement and fill quality
In the retort pouch of concentration 3% sodium-chloride water solution, and sealing of bleeding；
Step 7) re-pasteurization: by canned good product, it is placed on sterilization 35min at a temperature of 70 DEG C；
Step 8) cooling packing: after the product after re-pasteurization cools down, then it is set in sealing in outer package, finally fills
Good packing crates and get final product.
Embodiment 2
Step 1) Bulbus Lilii selects free from insect pests, is raw material without the dried lily gone mouldy；By food stage sodium alginate, pectin, Rhizoma amorphophalli
The weight ratio 5: 2: 1 of glue mixes, and before use, sodium alginate, pectin, the mixture of Konjac glucomannan need to be dissolved into solid content
Mass content is the vitreosol of 3%；
Dried lily should be crushed to more than 140 mesh before using, temperature 5 DEG C during pulverizing；
Should stir or high shear colloidal sol at 82 DEG C when being dissolved into vitreosol；
Step 2) dispensing: in water, Bulbus Lilii powder, vitreosol weight ratio 6: 2: 4 ratio mixing；First carry out Bulbus Lilii powder and
The mixing of water, mixes with mixed sols after mixing again.
Step 3) once sterilization: by mixed material heating to 80 DEG C, keep 20min；
Step 4) molding: the mixture temperature after above-mentioned sterilization is maintained at 80 DEG C, and pouring outlet aperture continuously into is 20mm
Funnel in, more uniformly leak into molding in the shaping dope in forming tank, molding time 18h；Edge forming, limit are smoothed out with the fingers directly, it is possible to by wanting
Degree of rectificating is cut off in shaping dope, pulls out after intestinal body is fully hardened；
Forming tank is the stainless steel tank of degree of depth 800mm.
Shaping dope be mass concentration be the aqueous solution of the food-grade calcium chloride of 8%, degree of depth 300mm in forming tank.
Step 5) soak and rinse: the intestinal pulled out is immersed in 1h in the clear water of 4 times of intestinal weight, then pulls out and rinse with clear water,
Repeat immersion as above, rinse 6 times, fully erased immersion or the calcium ion of absorption；
Step 6) canned: will soak, rinse the finished product intestinal being over and pull out, be sealed in by packing specification requirement and fill quality
In the retort pouch of concentration 4% sodium-chloride water solution, and sealing of bleeding；
Step 7) re-pasteurization: by canned good product, it is placed on sterilization 40min at a temperature of 75 DEG C；
Step 8) cooling packing: after the product after re-pasteurization cools down, then it is set in sealing in outer package, finally fills
Good packing crates and get final product.
Embodiment 3
Step 1) Bulbus Lilii selects free from insect pests, is raw material without the dried lily gone mouldy；By food stage sodium alginate, pectin, Rhizoma amorphophalli
The weight ratio 4: 1.5: 1.5 of glue mixes, and before use, need to be dissolved into solid by sodium alginate, pectin, the mixture of Konjac glucomannan
Shape thing mass content is the vitreosol of 2.4%～3%；
Dried lily should be crushed to more than 160 mesh before using, temperature-20 DEG C during pulverizing；
Should stir or high shear colloidal sol at 80 DEG C when being dissolved into vitreosol；
Step 2) dispensing: in water, Bulbus Lilii powder, vitreosol weight ratio 5: 1.5: 4.5 ratio mixing；First carry out Bulbus Lilii
Powder and the mixing of water, mix with mixed sols after mixing again.
Step 3) once sterilization: by mixed material heating to 79 DEG C, keep 18min；
Step 4) molding: the mixture temperature after above-mentioned sterilization is maintained at 75 DEG C, and pouring outlet aperture continuously into is 18mm
Funnel in, more uniformly leak into molding in the shaping dope in forming tank, molding time 16h；Edge forming, limit are smoothed out with the fingers directly, it is possible to by wanting
Degree of rectificating is cut off in shaping dope, pulls out after intestinal body is fully hardened；
Forming tank is the stainless steel tank of degree of depth 600mm.
Shaping dope be mass concentration be the aqueous solution of the food-grade calcium chloride of 6%, degree of depth 400mm in forming tank.
Step 5) soak and rinse: the intestinal pulled out is immersed in 1h in the clear water of 3.5 times of intestinal weight, then pulls out and rush with clear water
Wash, repeat immersion as above, rinse 5 times, fully erased immersion or the calcium ion of absorption；
Step 6) canned: will soak, rinse the finished product intestinal being over and pull out, be sealed in by packing specification requirement and fill quality
In the retort pouch of concentration 3.5% sodium-chloride water solution, and sealing of bleeding；
Step 7) re-pasteurization: by canned good product, it is placed on sterilization 38min at a temperature of 72 DEG C；
Step 8) cooling packing: after the product after re-pasteurization cools down, then it is set in sealing in outer package, finally fills
Good packing crates and get final product.
Although embodiment of the present invention are disclosed as above, but it is not restricted to description and the listed fortune of embodiment
With, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily real
The most other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited to
Specific details and shown here embodiment.
Claims (6)
1. the manufacture method without casing dried lily nutrition intestinal, it is characterised in that specifically follow the steps below:
Step 1) selection of raw material and process:
A. Bulbus Lilii selects free from insect pests, is raw material without the dried lily gone mouldy；
B. mix by food stage sodium alginate, pectin, the weight ratio 3～5: 1～2: 1～2 of Konjac glucomannan, before use, need
Sodium alginate, pectin, the mixture of Konjac glucomannan are dissolved into the vitreosol that solid quality content is 2.4%～3%；
Step 2) dispensing: in water, Bulbus Lilii powder, vitreosol weight ratio 4～6: 1～2: 4～5 ratio mixing；
Step 3) once sterilization: by mixed material heating to 78～80 DEG C, keep 15～20min；
Step 4) molding: the mixture temperature after above-mentioned sterilization is maintained at 70～80 DEG C, pour into continuously outlet aperture be 15～
In the funnel of 20mm, more uniformly leak into molding in the shaping dope in forming tank, molding time 14～18h；Edge forming, limit are smoothed out with the fingers directly,
Also length can cut off in shaping dope on request, pull out after intestinal body is fully hardened；
Step 5) soak and rinse: the intestinal pulled out is immersed in 1h in the clear water of 3～4 times of intestinal weights, then pulls out with clear water flushing, weight
The most as above immersion, flushing 4～6 times, fully erased immersion or the calcium ion of absorption；
Step 6) canned: will soak, rinse the finished product intestinal being over and pull out, be sealed in by packing specification requirement and fill mass concentration
In the retort pouch of 3%～4% sodium-chloride water solution, and sealing of bleeding；
Step 7) re-pasteurization: by canned good product, it is placed on sterilization 35～40min at a temperature of 70～75 DEG C；
Step 8) cooling packing: after the product after re-pasteurization cools down, then it is set in sealing in outer package, finally installs bag
Case and get final product.
The manufacture method of a kind of nutrition intestinal of dried lily without casing the most according to claim 1, it is characterised in that described step
In 1, dried lily should be crushed to more than 120 mesh before using, temperature less than 20 DEG C during pulverizing.
The manufacture method of a kind of nutrition intestinal of dried lily without casing the most according to claim 1, it is characterised in that described step
In 1, should stir or high shear colloidal sol at 78～82 DEG C when being dissolved into vitreosol.
The manufacture method of a kind of nutrition intestinal of dried lily without casing the most according to claim 1, it is characterised in that described step
In 2, first carry out the mixing of Bulbus Lilii powder and water, mix with mixed sols again after mixing, it is ensured that in compound, Bulbus Lilii powder dispersion is all
Even, it is formed without powder pimple or Bulbus Lilii powder caking phenomenon.
The manufacture method of a kind of nutrition intestinal of dried lily without casing the most according to claim 1, it is characterised in that described step
In 4, forming tank is the stainless steel tank of the degree of depth at least 500mm.
The manufacture method of a kind of nutrition intestinal of dried lily without casing the most according to claim 1, it is characterised in that described step
In 4, shaping dope be mass concentration be the aqueous solution of the food-grade calcium chloride of 4%～8%, the degree of depth in forming tank is at least
200mm。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610743771.9A CN106307514A (en) | 2016-08-29 | 2016-08-29 | Making method of casing-free dried lily-flavored nutritional sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610743771.9A CN106307514A (en) | 2016-08-29 | 2016-08-29 | Making method of casing-free dried lily-flavored nutritional sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307514A true CN106307514A (en) | 2017-01-11 |
Family
ID=57791325
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610743771.9A Pending CN106307514A (en) | 2016-08-29 | 2016-08-29 | Making method of casing-free dried lily-flavored nutritional sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307514A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581518A (en) * | 2017-09-22 | 2018-01-16 | 广东今荣食品有限公司 | A kind of instant la sausage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1365630A (en) * | 2002-02-01 | 2002-08-28 | 胡玲 | Process for preparing beverage from dried wolfberry fruit |
| CN102894431A (en) * | 2012-10-29 | 2013-01-30 | 郑州朴素堂食品股份有限公司 | Method for making yam juice |
| CN105581346A (en) * | 2015-11-24 | 2016-05-18 | 山东禹王生态食业有限公司 | Vegetarian soybean-protein roasted sausage and preparation method thereof |
-
2016
- 2016-08-29 CN CN201610743771.9A patent/CN106307514A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1365630A (en) * | 2002-02-01 | 2002-08-28 | 胡玲 | Process for preparing beverage from dried wolfberry fruit |
| CN102894431A (en) * | 2012-10-29 | 2013-01-30 | 郑州朴素堂食品股份有限公司 | Method for making yam juice |
| CN105581346A (en) * | 2015-11-24 | 2016-05-18 | 山东禹王生态食业有限公司 | Vegetarian soybean-protein roasted sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《中医堂》编委会主编: "《食物功效与食疗全典》", 30 April 2015, 黑龙江科学技术出版社 * |
| 秦益民主编: "《海藻酸》", 30 June 2008, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581518A (en) * | 2017-09-22 | 2018-01-16 | 广东今荣食品有限公司 | A kind of instant la sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104323199B (en) | A kind of the Fish with Chinese Sauerkraut bed material | |
| CN106174373A (en) | A kind of capsicum spices and preparation method thereof | |
| CN106213431A (en) | A kind of oil capsicum flavouring agent and preparation method thereof | |
| CN106666326A (en) | Technology for regulating duck blood | |
| KR101513424B1 (en) | Manufacturing method of sundae removed a bad smell | |
| DE10351569A1 (en) | Tray-filled pet food product having at least two phase-separated layers | |
| CN103549516B (en) | Preparation method for instant seaweed fresh vermicelli | |
| CN106307514A (en) | Making method of casing-free dried lily-flavored nutritional sausage | |
| CN107114747A (en) | A kind of preparation method of fried walnut meat | |
| CN106722309A (en) | Chicken claw processing technology | |
| JP3729447B2 (en) | Egg-containing food material in container and cooking method of egg-containing food | |
| CN105394733A (en) | Fruit-flavored fresh and wet sweet potato noodles and preparation method thereof | |
| KR100776198B1 (en) | Non-rind sundae sausage by sanitary tube and its manufacturing method | |
| CN105192752A (en) | Salted and preserved eggs and preparation method thereof | |
| CN115104728A (en) | Tremella aurantialba instant product with nourishing and fresh keeping functions and preparation method thereof | |
| JP3207794B2 (en) | Production method of tomato ketchup flavor sauce mixed with diced vegetables | |
| CN106262949A (en) | A kind of fresh Bulbus Lilii vegetarian diet nutrition intestinal and production method thereof | |
| CN106307416A (en) | Seasoner for spiced duck and making method of seasoner | |
| CN106307017A (en) | Instant glutinous rice congee | |
| CN106360426A (en) | Preparation method of fish meat sausages | |
| CN107212294A (en) | A kind of preparation method of clear water beef tendon | |
| JPH09252749A (en) | Production of beaten egg | |
| CN109497481A (en) | Natural honey peach children's peach jelly and preparation method thereof | |
| CN106307127A (en) | Making method of duck feet | |
| CN106307147A (en) | Making method of spicy duck clavicula |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |
|
| RJ01 | Rejection of invention patent application after publication |