CN106360344A - Rice food sausage composition and preparation method thereof - Google Patents
Rice food sausage composition and preparation method thereof Download PDFInfo
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- CN106360344A CN106360344A CN201611062547.XA CN201611062547A CN106360344A CN 106360344 A CN106360344 A CN 106360344A CN 201611062547 A CN201611062547 A CN 201611062547A CN 106360344 A CN106360344 A CN 106360344A
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Abstract
The invention belongs to the technical field of food processing and provides a rice food sausage composition and a preparation method thereof so as to solve the technical problems that in the prior art, due to the fact that rice raw materials are likely to be retrograded, rice cannot be made into sausage products easily, and long-term storage is not convenient. The composition is prepared from, by weight, 48-216 parts of rice, 2-10 parts of edible oil, 0.2-1 part of emulsifier, 0.2-2 parts of food gum, 85-95 parts of drinking water and 8-98 parts of solidifiable fluid viscosity food, wherein the HLB value of the emulsifier is 2.5-6. The preparation method comprises the steps of 1, soaking, wherein rice, edible oil, emulsifier, food gum and drinking water are mixed to be uniform and soaked to obtain soaked rice; 2, steam cooking, wherein the soaked rice is cooked with steam to obtain steam-cooked rice; 3, filling, wherein the steam-cooked rice and the solidifiable fluid viscosity food are mixed to be uniform to enable casings to be filled with the mixture to obtain filled rice; 4, heating, sterilization and molding, wherein the filled rice is heated and sterilized to obtain a sterilized molded rice sausage. The rice food sausage composition is nutritious, healthy, delicious and capable of being stored for a long time.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of compositionss of rice based food intestinal and its preparation side
Method.
Background technology
Rice mainly includes Semen oryzae sativae, Oryza glutinosa, Semen Oryzae, Semen setariae, Semen Coicis etc., is main, the most economical heat energy source of human body.
Our people is based on rice food, and needed by human body heat energy there are about 80%, and it is all to be provided by rice that protein there are about 50%
's.Rice contains various nutrients, and with the content highest of carbohydrate, and digestive utilization ratio is also very high.Rice also contains
Vitamin e and b vitamin.Inorganic salt contained by rice is about 1.5%--3%, and wherein half is phosphorus.For improving the nutrition of rice
It is worth, preferably takes the method for plurality of cereals mixed edible, that is, thickness grain, rice and flour miscellaneous grain crops mix food, so by the complementation of food
Effect, makes the physiological need of the type and quantity of food protein aminoacid closer to human body.Research shows, a lot of foods have
Pharmacological action, belongs to integration of edible and medicinal herbs.
With growth in the living standard, the food of simple rice taste is difficult to meet the demand to cuisines for the people, and rice
The composition of the high nutrition of apoplexy due to endogenous wind is the basic food source that people keep fit again, thus occurring in that adding of various corn on the market
Chemical product, and make intestinal based food and often more meet allegro life requirement now, however, rice raw material is because being easy to bring back to life,
After bringing back to life, product hardens and cannot eat, thus is difficult to make sausage products, even if making intestinal based food, also mouthfeel is poor, and nutrition
Composition easily runs off, and is not easy to preserve for a long time.
Content of the invention
It is an object of the invention to solving at least one in technical problem present in above prior art, provide one kind
In good taste, nutrient substance retains abundant, beneficial to permanent compositionss of rice based food intestinal preserving and preparation method thereof.
An object of the present invention is achieved through the following technical solutions:
A kind of compositionss of rice based food intestinal, including the component of following parts by weight:
8 parts -98 parts of percentage of condensable fluid viscous foodstuff；The hlb value of described emulsifying agent is 2.5-6.
Further improvement is that described rice is one or more of Semen Oryzae, Oryza glutinosa, Semen oryzae sativae.
Further improvement is that described rice is 30 parts -90 parts.
Further improvement is that described percentage of condensable fluid viscous foodstuff is 26-87 part, described percentage of condensable fluid viscous foodstuff
For one or more of egg liquid, animal blood slurry, Corii Sus domestica emulsion.
Further improvement be, described foodstuff glue be one of guar gum, edible Gelatinum oxhide, sodium alginate and xanthan gum or
Several.
Further improvement is that described emulsifying agent is single, diglycerine fatty acid ester.
Further improvement is that described emulsifying agent is glyceryl monostearate.
Further improvement be, the compositionss of described rice based food intestinal, also includes flavouring agent and minced meat fourth；Described seasoning
Material includes the component of following parts by weight；Salt 1.4-8.5 part, white sugar 1.4-8.5 part, Fructus Piperis powder 0.07-0.21 part, monosodium glutamate
0.14-0.84 part；Described minced meat fourth is 14 parts -127 parts.
Another object of the present invention is achieved through the following technical solutions:
A kind of preparation method of the compositionss of rice based food intestinal, including step:
A. soak: rice is mixed with edible oil, emulsifying agent, foodstuff glue, drinking water and soaks, obtain soaking rice；
B. hot ripe: will be ripe for described immersion rice heat, obtain hot ripe rice；
C. fill: described hot ripe rice is mixed with percentage of condensable fluid viscous foodstuff and pours in casing, obtain fill rice；
D. heating sterilization molding: described fill rice is heated sterilization, obtains the molding sausage that sterilizes.
Further improvement be, the preparation method of described compositionss of rice based food intestinal, and described step c also includes seasoning
Material and minced meat fourth；Described flavouring agent, minced meat fourth, hot ripe rice and percentage of condensable fluid viscous foodstuff are mixed and pours in casing, obtain
Fill rice；Add thermally-sterilized temperature described in described step d and be more than 85 DEG C.
The present invention with respect to the beneficial effect of prior art is: a kind of compositionss of rice based food intestinal of the present invention and its system
Preparation Method, adopts and will make edible oil breast with rice such as Semen oryzae sativae, Semen Oryzae, Oryza glutinosa as raw material by adding emulsifying agent in drinking water
Change, add foodstuff glue to strengthen the effect of emulsifying, so that rice raw material has preferable local flavor after soaking and preferably may be used
Processability, while by adding percentage of condensable fluid viscous foodstuff balanced nutritious after heat is ripe the rice of the present invention, pours into intestinal
Its curing molding can be made after the heating, so that the rice based food intestinal of the present invention has nutrient health, delicious food can after clothing again
Mouthful, it is easy to the effect preserving for a long time；By adding minced meat fourth and flavouring agent in the ripe rice of heat of the present invention, make the present invention further
Rice based food intestines mouth taste preferable while nutrition more equalize with comprehensively, make the present invention the more nutrition of rice based food intestinal be good for
Health.
Specific embodiment
Illustrate technical scheme with reference to embodiments, it should be noted that the skill in following examples
Art scheme is only the preferred technical scheme of the present invention；On the premise of the spirit without departing from the present invention, to institute of the present invention
Any improvement done and modification still fall within protection scope of the present invention, and the technical characteristic in embodiments of the invention can be free
Combination.
Percentage of condensable fluid viscous foodstuff of the present invention refers to the edible such as egg liquid of the food containing liquid protein, moves
Thing blood plasma, Corii Sus domestica emulsion etc.；This percentage of condensable fluid viscous foodstuff occurs degeneration to solidify after the heating.
Single, diglycerine fatty acid ester includes Oleic acid, linoleic acid, Palmic acid, behenic acid, stearic acid, lauric acid, linolenic acid.
A kind of compositionss of rice based food intestinal, including the component of following parts by weight:
8 parts -98 parts of percentage of condensable fluid viscous foodstuff；The hlb value of described emulsifying agent is 2.5-6.
Further improvement is that described rice is one or more of Semen Oryzae, Oryza glutinosa, Semen oryzae sativae.
Edible oil in the present invention adopts animal oil and vegetable oil.
Preferably, the rice in the present invention is one of Semen oryzae sativae or Oryza glutinosa or two kinds；Can also be with round-grained rice in order to strengthen nutrition
Add other grain component such as Semen setariae, sago of minor amount based on rice, Oryza glutinosa, Semen Oryzae, make sausage balanced in nutrition.
Further improvement is that described rice is 30 parts -90 parts.
Taste in order to make the present invention while ensureing balanced in nutrition is good to eat, better flavor；Weight and food using rice
Ratio with oil, emulsifying agent, foodstuff glue and drinking water gross weight is 1:0.5-1.8.Preferably, the weight of rice and edible oil, breast
The ratio of agent, foodstuff glue and drinking water gross weight is 1:1.2, by taking suitable proportioning thus ensure that the nutrition of the present invention
Equilibrium and the preferable purpose of taste.
Further improvement is that described percentage of condensable fluid viscous foodstuff is 26-87 part, described percentage of condensable fluid viscous foodstuff
For one or more of egg liquid, animal blood slurry, Corii Sus domestica emulsion.
The present invention acts on of both having using percentage of condensable fluid viscous foodstuff is important, on the one hand passes through percentage of condensable fluid and glues
Property food makes the nutrition of the present invention more equalize, and on the other hand enables the invention to be solidified into by percentage of condensable fluid viscous foodstuff
Type, is easy to preserve for a long time.
Further improvement be, described foodstuff glue be one of guar gum, edible Gelatinum oxhide, sodium alginate and xanthan gum or
Several.
The foodstuff glue of the present invention can be replaced using it is preferable that can use using the succedaneum meeting national standard
One or more of guar gum, edible Gelatinum oxhide, sodium alginate and xanthan gum.
Further improvement is that described emulsifying agent is single, diglycerine fatty acid ester.
The hlb value of the emulsifying agent that the present invention adopts is 2.5-6, and hlb value emulsifying agent within the range has preferable breast
Change effect, strengthen emulsification, the mixed liquor being easy to edible oil, emulsifying agent, foodstuff glue and the drinking water of the present invention preferably mixes
Close, thus preferably immersing the fusion strengthening rice and each composition in this mixed liquor in rice.Single, diglycerine fatty acid
Ester is in the production of food using more.
Further improvement is that described emulsifying agent is glyceryl monostearate.
Glyceryl monostearate belongs to single, one of diglycerine fatty acid ester；Its low cost, applied widely, to people
Body no ill effect, thus in the present invention preferably this material as emulsifying agent, thus ensureing nutrient health of the present invention.
Further improvement be, the compositionss of described rice based food intestinal, also includes flavouring agent and minced meat fourth；Described seasoning
Material includes the component of following parts by weight；Salt 1.4-8.5 part, white sugar 1.4-8.5 part, Fructus Piperis powder 0.07-0.21 part, monosodium glutamate
0.14-0.84 part；Described minced meat fourth is 14 parts -127 parts.
In order to further improve taste and the nutrition of the present invention, mended by adding a small amount of Animal fat and animal protein
Fill the deficiency of rice nutrition, make the present invention ensure preferable local flavor by adding all kinds of flavouring agents, the flavouring agent of the present invention is permissible
Using the formula of existing flavouring agent, the flavouring agent being not limited to provide in the present invention is produced, and Fructus Piperis powder can adopt existing
Spice is replaced.
A kind of preparation method of the compositionss of rice based food intestinal, including step:
A. soak: rice is mixed with edible oil, emulsifying agent, foodstuff glue, drinking water and soaks, obtain soaking rice；
Obtain soaking rice by the immersion that is sufficiently mixed of rice and edible oil, emulsifying agent, foodstuff glue, drinking water, in the present invention
The temperature and time of immersion can be adjusted according to practical situation, when soaking temperature is relatively low, soak time proper extension；Leaching
When bubble temperature is higher, soak time accordingly shortens.During as soaking temperature for 30 DEG C, soak time is 60 minutes；Soak temperature
When spending for 70 DEG C, 20 minutes.
B. hot ripe: will be ripe for described immersion rice heat, obtain hot ripe rice；
Rice and edible oil, emulsifying agent, foodstuff glue, drinking water are mixed the mixture obtaining after soaking, and to soak rice heat ripe,
Using conventional mode of heating all it is achieved that preferable local flavor in order to ensure food, it is preferred to use the mode of steaming and decocting is entered to soak
Rice heat is ripe.
C. fill: described hot ripe rice is mixed with percentage of condensable fluid viscous foodstuff and pours in casing, obtain fill rice；
Obtain hot ripe rice after will be ripe for immersion rice heat, hot ripe rice grain pattern is crossed and percentage of condensable fluid viscous foodstuff mixes, so that
The protein component soaking rice strengthens, because the condensable fluid viscous foodstuff of the present invention includes egg liquid, animal blood slurry, Corii Sus domestica emulsifying
The composition containing liquid protein such as liquid, is susceptible to degeneration and solidifies through heating this liquid protein, so that the present invention
Condensable fluid viscous foodstuff also acts the effect of curing molding while strengthening nutrition, and casing of the present invention is permissible
For natural casing and artificial casing；Preferably by natural casing.
D. heating sterilization molding: described fill rice is heated sterilization, obtains the molding sausage that sterilizes.
The sterilization of the present invention can also be sterilized using existing other sterilization modes it is preferable that the present invention adopts
Heating sterilization.The heating of the present invention has the effect that 1. sterilizations；2. the composition in further hot ripe casing；3. make solidifiable
Liquid protein curing molding in fluid viscosity food.
Further improvement be, the preparation method of described compositionss of rice based food intestinal, and described step c also includes seasoning
Material and minced meat fourth；Described flavouring agent, minced meat fourth, hot ripe rice and percentage of condensable fluid viscous foodstuff are mixed and pours in casing, obtain
Fill rice；Add thermally-sterilized temperature described in described step d and be more than 85 DEG C.
In order to improve and equalize the nutritional labeling in the rice based food intestinal of the present invention, improve edible local flavor, in hot ripe rice
Middle addition flavouring agent and minced meat fourth；So that the nutrition of the rice based food intestinal of the present invention more equalizes taste more preferably；Flavouring agent can
Used using the formula that existing formula can also adopt the present invention.For ripe minced meat fourth hot in follow-up sterilization process, select
Carry out heating sterilization with more than 85 DEG C of temperature, depending on heat time heating time is according to practical situation.Thus ensure that nutrition of the present invention is good for
Health, taste more preferably and beneficial to permanent preserve.The rice based food intestinal of the present invention can preserve more than 2 months at normal temperatures.
Embodiment 1
Take 50 parts of commercially available Semen oryzae sativae, add after elutriation by 50 parts of water, 3 parts of salad oil, the glyceryl monostearate for 3 for the hlb value
0.3 part, in the mixed liquor of 0.2 part of composition of Konjac glucomannan, soak 40 minutes at 30 DEG C, steam 20 minutes at 100 DEG C, after cooling, add pig
10 parts of meat cubelets, 1.5 parts of salt, 1 part of white sugar, 5 parts of water-swollen auricularia fourth, 20 parts of egg liquid, 0.1 part of spice, pour into plastics after stirring
In casing, two tightens, and sterilizes 20 minutes, obtain final product tasty, can preserve for a long time, intestinal body softness is edible after cooling at 118 DEG C
Sausage.
In the present embodiment, salad oil can be replaced with animal oil, and glyceryl monostearate can use and belongs to single, diglycerine fatty acid
Esters not in the other materials for 2.5-6 for the hlb value replace, Semen oryzae sativae can replace with Semen Oryzae or Oryza glutinosa, and Carnis Sus domestica fourth can use other to move
Thing meat cubelets replace.
Embodiment 2
Take 50 parts of commercially available Oryza glutinosa, add after elutriation by 40 parts of water, 2 parts of salad oil, the glyceryl monostearate for 4 for the hlb value
0.5 part, in the mixed liquor of 0.1 part of composition of guar gum, soak 60 minutes at 30 DEG C, heat 10 minutes at 100 DEG C, add after cooling
1.5 parts of salt, 1 part of white sugar, 15 parts of fresh porcine blood, 0.1 part of spice, pour into after stirring in plastic casing, two tightens, kill at 90 DEG C
Bacterium 40 minutes, obtains final product tasty after cooling, can preserve for a long time, the soft edible sausage of intestinal body.
Embodiment 3
Take 2 parts of the glyceryl monostearate with 2 parts of fish oil, hlb value for 5 for 48 parts of the Semen oryzae sativae, 2 parts of edible Gelatinum oxhide, drinking water 85
Part mixes soaks 60 minutes at 30 DEG C, obtains soaking rice；Described immersion rice is steamed 15 minutes at 100 DEG C, obtains after cooking
The ripe rice of heat；Described hot ripe rice and 8 parts of mixings of Ovum Gallus domesticus album are poured in casing, obtains fill rice；Described fill rice is added at 65 DEG C
Thermal sterilization 80 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Semen oryzae sativae in the present embodiment can be replaced by one or more of Semen Oryzae, Oryza glutinosa, Semen oryzae sativae.Egg in the present embodiment
Can be replaced by for one or more of egg liquid, animal blood slurry, Corii Sus domestica emulsion clearly.Described egg liquid is the Ovum Gallus domesticus album of Ovum Anas domestica or egg
Liquid after mixing with egg yolk.
Embodiment 4
By 10 parts of glyceryl monostearate with 10 parts of Adeps Bovis seu Bubali, hlb value for 6 of 216 parts of Oryza glutinosa, 10 parts of sodium alginate, drink
95 parts of mixings of water, soak 50 minutes at 50 DEG C, obtain soaking rice；Described immersion rice is heated 15 minutes at 100 DEG C, heat is ripe
After obtain hot ripe rice；Described hot ripe rice and 98 parts of mixings of egg are poured in casing, obtains fill rice；By described fill rice 75
DEG C heating sterilization 60 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Egg in the present embodiment can be replaced by for one or more of egg liquid, animal blood slurry, Corii Sus domestica emulsion.Described
Egg liquid is the Ovum Gallus domesticus album of Ovum Anas domestica or egg and egg yolk mix after liquid.
Embodiment 5
By 6 parts of glyceryl monostearate with 6 parts of fish oil, hlb value for 3 of 108 parts of Oryza glutinosa, 6 parts of xanthan gum, 89 parts of drinking water
Mix, soak 45 minutes at 60 DEG C, obtain soaking rice；Described immersion rice is heated 20 minutes at 100 DEG C, heat is ripe, obtains
The ripe rice of heat；Described hot ripe rice and 56 parts of mixings of Sanguis sus domestica are poured in casing, obtains fill rice；Described fill rice is heated at 95 DEG C
Sterilization 50 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
50 parts of the available Oryza glutinosa of 108 parts of Oryza glutinosa in the present embodiment, 58 parts of replacements of Semen oryzae sativae.
Embodiment 6
By 2 parts of glyceryl monostearate with 2 parts of fish oil, hlb value for 6 of 48 parts of Oryza glutinosa, 3 parts of guar gum, 85 parts of drinking water
Mix, soak 45 minutes at 60 DEG C, obtain soaking rice；Described immersion rice is heated 20 minutes at 100 DEG C, heat is ripe, cooling
Add 1.4 parts of salt, 1.4 parts of white sugar, 0.07 part of Fructus Piperis powder, 0.14 part of monosodium glutamate afterwards；Described hamburger fourth is 14 parts, obtains after mixing
The ripe rice of heat；Described hot ripe rice and the 56 parts of mixings of percentage of condensable fluid viscous foodstuff are poured in casing, obtains fill rice；By described filling
Dress rice, in 85 DEG C of heating sterilizations 50 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Oryza glutinosa in the present embodiment can be replaced by one or more of Semen Oryzae, Oryza glutinosa, Semen oryzae sativae.
Embodiment 7
By 10 parts of glyceryl monostearate with 10 parts of salad oil, hlb value for 5 of 216 parts of Oryza glutinosa, 10 parts of edible Gelatinum oxhide, drink
With 95 parts of mixings of water, soak 25 minutes at 70 DEG C, obtain soaking rice；Described immersion rice is steamed 20 minutes at 100 DEG C, cooks
8.5 parts of salt, 8.5 parts of white sugar, 0.21 part of Fructus Piperis powder, 0.84 part of monosodium glutamate is added after cooling；Described chopped pork fourth is 127 parts, mixes
After obtain hot ripe rice；Described hot ripe rice and the 98 parts of mixings of Corii Sus domestica emulsion are poured in casing, obtains fill rice；By described fill
Rice, in 110 DEG C of heating sterilizations 25 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Edible Gelatinum oxhide in the present embodiment can be replaced with one or more of guar gum, sodium alginate and xanthan gum.
216 parts of Oryza glutinosa in the present embodiment can be by 150 parts of Oryza glutinosa, 50 parts of Semen oryzae sativae, 16 parts of replacements of Semen setariae.
Embodiment 8
By 3 parts of glyceryl monostearate with 10 parts of salad oil, hlb value for 5 of 90 parts of Oryza glutinosa, 4 parts of Konjac glucomannan, drinking water 95
Part mixes, and soaks 25 minutes at 70 DEG C, obtains soaking rice；Described immersion rice is steamed 20 minutes at 100 DEG C, after cooking cooling
Add 8.5 parts of salt, 8.5 parts of white sugar, 0.21 part of Fructus Piperis powder, 0.84 part of monosodium glutamate；Described broken duck meat fourth is 80 parts, obtains heat after mixing
Ripe rice；Described hot ripe rice and the 62 parts of mixings of Corii Sus domestica emulsion are poured in casing, obtains fill rice；By described fill rice 110
DEG C heating sterilization 25 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Konjac glucomannan in the present embodiment can be replaced with one or more of guar gum, sodium alginate and xanthan gum.
Embodiment 9
By 4 parts of glyceryl monostearate with 6 parts of salad oil, hlb value for 4 of 108 parts of Oryza glutinosa, 7 parts of edible Gelatinum oxhide, drinking water
89 parts of mixings, soak 30 minutes at 60 DEG C, obtain soaking rice；Described immersion rice is steamed 20 minutes at 100 DEG C, cooks cooling
Add 5 parts of salt, 5 parts of white sugar, 0.11 part of Fructus Piperis powder, 0.42 part of monosodium glutamate afterwards；Described broken Carnis caprae seu ovis fourth is 65 parts, obtains heat ripe after mixing
Rice；Described hot ripe rice and the 50 parts of mixings of Corii Sus domestica emulsion are poured in casing, obtains fill rice；Described fill rice is added at 95 DEG C
Thermal sterilization 35 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Oryza glutinosa in the present embodiment can be replaced by one or more of Semen Oryzae, Oryza glutinosa, Semen oryzae sativae.
Embodiment 10
By 0.2 part of glyceryl monostearate with 2 parts of salad oil, hlb value for 2.5 of 10 parts of Oryza glutinosa, 0.2 part of edible Gelatinum oxhide,
85 parts of mixings of drinking water, soak 30 minutes at 60 DEG C, obtain soaking rice；Described immersion rice is steamed 20 minutes at 100 DEG C, steams
1.5 parts of salt, 1.5 parts of white sugar, 0.12 part of Fructus Piperis powder, 0.45 part of monosodium glutamate is added after ripe cooling；Described broken diced chicken meat is 35 parts, mixes
After obtain hot ripe rice；Described hot ripe rice and the 30 parts of mixings of Corii Sus domestica emulsion are poured in casing, obtains fill rice；By described fill
Rice, in 95 DEG C of heating sterilizations 35 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Semen oryzae sativae in the present embodiment can be replaced by one or more of Semen Oryzae, Oryza glutinosa, Semen oryzae sativae.
Embodiment 11
By 2 parts of glyceryl monostearate with 2 parts of Adeps Bovis seu Bubali, hlb value for 6 of 30 parts of Oryza glutinosa, 4 parts of sodium alginate, drinking water 95
Part mixes, and soaks 50 minutes at 50 DEG C, obtains soaking rice；Described immersion rice is heated 15 minutes at 100 DEG C, after heat is ripe
To hot ripe rice；Described hot ripe rice and 45 parts of mixings of egg are poured in casing, obtains fill rice；Described fill rice is added at 75 DEG C
Thermal sterilization 60 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Egg in the present embodiment can be replaced by for one or more of egg liquid, animal blood slurry, Corii Sus domestica emulsion.Described
Egg liquid is the Ovum Gallus domesticus album of Ovum Anas domestica or egg and egg yolk mix after liquid.
Oryza glutinosa in the present embodiment can be replaced by one or more of Semen Oryzae, Oryza glutinosa, Semen oryzae sativae.
Embodiment 12
By 6 parts of glyceryl monostearate with 6 parts of salad oil, hlb value for 4 of 108 parts of Oryza glutinosa, 10 parts of edible Gelatinum oxhide, drink
89 parts of mixings of water, soak 30 minutes at 60 DEG C, obtain soaking rice；Described immersion rice is steamed 20 minutes at 100 DEG C, cooks cold
But 5 parts of salt, 5 parts of white sugar, 0.11 part of Fructus Piperis powder, 0.42 part of monosodium glutamate are added afterwards；Described broken diced chicken meat is 87 parts, obtains heat after mixing
Ripe rice；Described hot ripe rice and the 98 parts of mixings of Corii Sus domestica emulsion are poured in casing, obtains fill rice；By described fill rice at 95 DEG C
Heating sterilization 35 minutes, obtains final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Oryza glutinosa in the present embodiment can be replaced by one or more of Semen Oryzae, Oryza glutinosa, Semen oryzae sativae.
Embodiment 13
By 6 parts of glyceryl monostearate with 10 parts of salad oil, hlb value for 5 of 216 parts of Oryza glutinosa, 8 parts of edible Gelatinum oxhide, drink
95 parts of mixings of water, soak 25 minutes at 70 DEG C, obtain soaking rice；Described immersion rice is steamed 20 minutes at 100 DEG C, cooks cold
But 8.5 parts of salt, 8.5 parts of white sugar, 0.21 part of Fructus Piperis powder, 0.84 part of monosodium glutamate are added afterwards；Described chopped pork fourth is 96 parts, after mixing
To hot ripe rice；Described hot ripe rice and the 98 parts of mixings of Corii Sus domestica emulsion are poured in casing, obtains fill rice；Described fill rice is existed
110 DEG C of heating sterilize 25 minutes, obtain final product tasty, can preserve for a long time, the soft edible sausage of intestinal body.
Edible Gelatinum oxhide in the present embodiment can be replaced with one or more of guar gum, sodium alginate and xanthan gum.
Claims (10)
1. a kind of compositionss of rice based food intestinal are it is characterised in that include the component of following parts by weight:
8 parts -98 parts of percentage of condensable fluid viscous foodstuff；The hlb value of described emulsifying agent is 2.5-6.
2. the compositionss of rice based food intestinal according to claim 1 are it is characterised in that described rice is Semen Oryzae, Oryza glutinosa, Semen oryzae sativae
One or more of.
3. the compositionss of rice based food intestinal according to claim 2 are it is characterised in that described rice is 30 parts -90 parts.
4. the compositionss of the rice based food intestinal according to claim 1 or 3 are it is characterised in that described percentage of condensable fluid viscosity
Food is 26-87 part, and described percentage of condensable fluid viscous foodstuff is one or more of egg liquid, animal blood slurry, Corii Sus domestica emulsion.
5. the compositionss of rice based food intestinal according to claim 1 are it is characterised in that described foodstuff glue is guar gum, food
With one or more of gelatin, sodium alginate and xanthan gum.
6. the compositionss of rice based food intestinal according to claim 1 are it is characterised in that described emulsifying agent is single, diglycerol
Fatty acid ester.
7. the compositionss of the rice based food intestinal according to claim 1 or 6 are it is characterised in that described emulsifying agent is single Hard Fat
Acid glyceride.
8. the compositionss of rice based food intestinal according to claim 1 are it is characterised in that also include flavouring agent and minced meat fourth；
Described flavouring agent includes the component of following parts by weight；Salt 1.4-8.5 part, white sugar 1.4-8.5 part, Fructus Piperis powder 0.07-0.21 part,
Monosodium glutamate 0.14-0.84 part；Described minced meat fourth is 14 parts -127 parts.
9. the preparation method of the compositionss of rice based food intestinal according to claim 1 is it is characterised in that include step:
A. soak: rice is mixed with edible oil, emulsifying agent, foodstuff glue, drinking water and soaks, obtain soaking rice；
B. hot ripe: will be ripe for described immersion rice heat, obtain hot ripe rice；
C. fill: described hot ripe rice is mixed with percentage of condensable fluid viscous foodstuff and pours in casing, obtain fill rice；
D. heating sterilization molding: described fill rice is heated sterilization, obtains the molding sausage that sterilizes.
10. the compositionss of rice based food intestinal according to claim 9 preparation method it is characterised in that described step c also
Including flavouring agent and minced meat fourth；Described flavouring agent, minced meat fourth, hot ripe rice and percentage of condensable fluid viscous foodstuff are mixed and pours into casing
In, obtain fill rice；Add thermally-sterilized temperature described in described step d and be more than 85 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611062547.XA CN106360344A (en) | 2016-11-25 | 2016-11-25 | Rice food sausage composition and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111466514A (en) * | 2020-04-10 | 2020-07-31 | 河南双汇投资发展股份有限公司 | Anti-retrogression eight-ingredient rice pudding and eight-ingredient sausage and preparation method thereof |
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| CN1836555A (en) * | 2006-04-26 | 2006-09-27 | 金龙德 | Portable instant rice sausage for benefit of life and its processing method |
| CN103478701A (en) * | 2013-09-24 | 2014-01-01 | 河南翔宇食品有限公司 | Starch-free mushroom sausage and processing method thereof |
| CN105831595A (en) * | 2016-04-12 | 2016-08-10 | 河南佳怡食品有限公司 | Sticky rice sausage and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836555A (en) * | 2006-04-26 | 2006-09-27 | 金龙德 | Portable instant rice sausage for benefit of life and its processing method |
| CN103478701A (en) * | 2013-09-24 | 2014-01-01 | 河南翔宇食品有限公司 | Starch-free mushroom sausage and processing method thereof |
| CN105831595A (en) * | 2016-04-12 | 2016-08-10 | 河南佳怡食品有限公司 | Sticky rice sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111466514A (en) * | 2020-04-10 | 2020-07-31 | 河南双汇投资发展股份有限公司 | Anti-retrogression eight-ingredient rice pudding and eight-ingredient sausage and preparation method thereof |
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