CN106551281A - A kind of false beach wormwood cuttlefish sausage and preparation method thereof - Google Patents
A kind of false beach wormwood cuttlefish sausage and preparation method thereof Download PDFInfo
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- 244000252230 Artemisia stelleriana Species 0.000 title claims abstract description 47
- 235000006413 coastal sagewort Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- 239000000843 powder Substances 0.000 claims abstract description 36
- 235000008180 Piper betle Nutrition 0.000 claims abstract description 24
- 240000008154 Piper betle Species 0.000 claims abstract description 24
- 229920002261 Corn starch Polymers 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- 241000282898 Sus scrofa Species 0.000 claims abstract description 18
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 18
- 239000008120 corn starch Substances 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 235000020997 lean meat Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 17
- 238000004040 coloring Methods 0.000 claims abstract description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
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- 239000002994 raw material Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 239000002932 luster Substances 0.000 abstract description 9
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- 230000035764 nutrition Effects 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 description 20
- 241001494479 Pecora Species 0.000 description 8
- 210000000813 small intestine Anatomy 0.000 description 8
- 238000004321 preservation Methods 0.000 description 6
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- 238000005516 engineering process Methods 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 210000003097 mucus Anatomy 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 239000012752 auxiliary agent Substances 0.000 description 2
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- 230000035943 smell Effects 0.000 description 2
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
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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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of false beach wormwood cuttlefish sausage and preparation method thereof, it is composed of the following components that the false beach wormwood cuttlefish sausage presses mass fraction：32.5～130 parts of net cuttlefish meat, 0.5～2 part of cuttlefish juice, 5～20 parts of pig lean meat, 2.5～10 parts of Carnis Sus domestica, 2.5～10 parts of fresh false betel leaf, 0.5～2 part of salt, 0.75～3 part of Bulbus Allii, 0.01～0.04 part of monosodium glutamate, 0.1～0.4 part of white sugar, 0.035～0.14 part of Fructus Piperis powder, 1.5～6 parts of corn starch, 0.75～3 part of Hongqu powder (red colouring agent), 10～40 parts of water, 25～100 parts of casing.The present invention provide false beach wormwood cuttlefish sausage sorting is rigorous, formula collocation is scientific and reasonable, take into account each side such as nutrition, taste, color and luster and require, the characteristics of obtained false beach wormwood cuttlefish sausage has with rich flavor, agreeable to the taste fresh perfume, long times of aftertaste.The false beach wormwood cuttlefish sausage that the present invention is provided has abundant nutritive value, disclosure satisfy that different regions taste demand；The collocation for focusing on the control to material rate and flavoring agent in technique is used, the delicious food of more aobvious beans pot-stewed meat or fowl product.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of false beach wormwood cuttlefish sausage and preparation method thereof.
Background technology
Sausage food is a kind of traditional food of comparison, and Harbin sausage, northeast blood sausage, Guangdong sausage etc. are all to go out very much
The sausage food of name.The preparation method of coloclysis be usually by raw material Jing slightly twisting, show condition Jing after dicing, be equipped with adjuvant, pour into natural
Casing or artificial casing be cooked again or dry in the sun or baking and form peculiar flavour.
Sausage taste in the market is single, nutritional labeling more lacks, therefore, still need to study one kind take into account nutrition,
The sausage that each side such as taste, color and luster are required.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, there is provided a kind of false beach wormwood cuttlefish sausage, what the present invention was provided
False beach wormwood cuttlefish sausage sorting is rigorous, formula collocation is scientific and reasonable, takes into account the requirement of each side such as nutrition, taste, color and luster, obtained vacation
The characteristics of beach wormwood cuttlefish sausage has with rich flavor, agreeable to the taste fresh perfume, long times of aftertaste.
Another object of the present invention is to provide the preparation method of above-mentioned false beach wormwood cuttlefish sausage.
For achieving the above object, the present invention is adopted the following technical scheme that：
A kind of false beach wormwood cuttlefish sausage, it is composed of the following components that the false beach wormwood cuttlefish sausage presses mass fraction：
32.5～130 parts of net cuttlefish meat, 0.5～2 part of cuttlefish juice, 5～20 parts of pig lean meat, 2.5～10 parts of Carnis Sus domestica, fresh false betel leaf
2.5～10 parts, 0.5～2 part of salt, 0.75～3 part of Bulbus Allii, 0.01～0.04 part of monosodium glutamate, 0.1～0.4 part of white sugar, Fructus Piperis powder 0.035
～0.14 part, 1.5～6 parts of corn starch, 0.75～3 part of Hongqu powder (red colouring agent), 10～40 parts of water, 25～100 parts of casing.
Preferably, to press mass fraction composed of the following components for the false beach wormwood cuttlefish sausage：
65 parts of net cuttlefish meat, 1 part of cuttlefish juice, 10 parts of pig lean meat, 5 parts of Carnis Sus domestica, 5 parts of fresh false betel leaf, 1 part of salt, 1.5 parts of Bulbus Allii, taste
2 parts of essence, 0.2 part of white sugar, 0.07 part of Fructus Piperis powder, 3 parts of corn starch, 1.5 parts of Hongqu powder (red colouring agent), 20 parts of water, 50 parts of casing.
The preparation method of above-mentioned false beach wormwood cuttlefish sausage, methods described comprise the steps：
S1：Pretreatment of raw material
Net cuttlefish meat, pig lean meat, Carnis Sus domestica are rubbed into into meat paste shape；By fresh false betel leaf shredding；Mix with water after Bulbus Allii is shredded, soak
Bulbus Allii water is obtained after bubble, filtration；
S2：Coloclysis stuffing material is prepared
Mix to obtain the mixing of salt, Bulbus Allii water, monosodium glutamate, white sugar, Fructus Piperis powder, corn starch, Hongqu powder (red colouring agent), cuttlefish juice and water thoroughly sauce, it is standby
With；Then by fresh false betel leaf, meat paste mix homogeneously, sauce is added to stir to meat stuffing band viscosity；
S3：Coloclysis
Coloclysis stuffing material is poured in casing, after coloclysis, gained sausage is one to save every one section, and internode fastened with rope；
S4：Once toast
By sausage obtained by S3 be placed in baking oven toast, baking temperature be baking temperature be 37.5～150 DEG C, baking 30～
120min；
S5：Decocting in water
Sausage obtained by S4 is put in 40～160 DEG C of water and simmers 7.5～30min；
S6：Secondary baking
Sausage obtained by S5 is again placed in toasting in baking oven, baking temperature is 37.5～150 DEG C, toasts 15～60min, and cooling is
Obtain sausage.
In the present invention, the casing is sheep small intestine.The false beach wormwood cuttlefish sausage that the present invention is provided is any anti-due to not adding
Rotten agent, its preservation date are shorter, it is therefore proposed that cold preservation.If wanting to extend the shelf-life of the false beach wormwood cuttlefish sausage, can add in formula
Plus appropriate preservative.
In the S3 of the present invention, sausage obtained by Jing after coloclysis is a section every 15～25cm；Preferably, the sausage every
20cm is a section.
In the present invention, the temperature and time of baking is more important, can significantly impact the local flavor and mouthfeel of sausage.Baking
Temperature is too low, and after sausage maturation, fragrance is not strong enough；And baking temperature is too high, the easy color and luster of sausage epidermis is too deep, overdrying.
Preferably, the baking temperature in S4 is 50～100 DEG C, toasts 50～80min.
Preferably, gained sausage is put in 60～80 DEG C of water in S5 and simmers 20～25min.The present invention using low temperature come
Sausage is cooked, this can be prevented effectively from the too high sausage for causing of temperature and excessively tighten so as to the mouthfeel for causing is bad.
Preferably, in S6, baking temperature is 50～100 DEG C, toasts 30～45min.In the present invention, secondary baking is main
It is to increase sausage fragrance for upper normal complexion.
Preferably, the mixing time in S2 is 15～60 min；It is further preferable that the mixing time is 30min.Stirring
Also there is large effect time to sausage quality, and mixing time is too short to cause meat stuffing not hard, and mouthfeel is bad；And mixing time
It is long to cause meat stuffing excessively chewy, affect mouthfeel.
Compared with prior art, the present invention has the advantages that：
Cuttlefish meat is incorporated the present invention manufacturing process of sausage food, reasonably combined false beach wormwood, by technologic improvement, with reference to modern food
A kind of product process technology, there is provided false beach wormwood cuttlefish sausage.The present invention not only enriches the kind of sausage food, has also filled up false beach wormwood ink
Fish sausage technological gap, the popularization to sausage food are significant.
The false beach wormwood cuttlefish sausage sorting for providing of the invention is rigorous, formula collocation is scientific and reasonable, takes into account nutrition, taste, color and luster
Require etc. each side, the characteristics of obtained false beach wormwood cuttlefish sausage has with rich flavor, agreeable to the taste fresh perfume, long times of aftertaste.The present invention is carried
For false beach wormwood cuttlefish sausage there is abundant nutritive value, disclosure satisfy that different regions taste demand；Focus on to original in technique
The collocation of the control and flavoring agent of material ratio is used, the delicious food of more aobvious beans pot-stewed meat or fowl product.
Specific embodiment
The present invention is further illustrated with reference to specific embodiment.Experimental technique used in following embodiments is such as without spy
It is different to illustrate, it is conventional method：Used raw material, auxiliary agent etc., if no special instructions, are and the business such as can buy from conventional market
Raw material and auxiliary agent that approach is obtained.
Embodiment 1
A kind of false beach wormwood cuttlefish sausage, raw material is：6500 grams of net cuttlefish meat, 100 grams of cuttlefish juice, 1000 grams of pig lean meat, Carnis Sus domestica 500
Gram, it is false 500 grams of betel leaf, 100 grams of salt, 150 grams of Bulbus Allii, 2 grams of monosodium glutamate, 20 grams of white sugar, 7 grams of pure Fructus Piperis powder, 300 grams of corn starch, red
150 grams of bent powder, 2000 grams of water, casing（Sheep small intestine）5000 grams.
A kind of procedure of processing of false beach wormwood cuttlefish sausage is：
（1）Raw material preliminary treatment：
A. net cuttlefish meat, pig lean meat, Carnis Sus domestica are put into into meat grinder and meat is rubbed into meat paste shape；
B. fresh false betel leaf is chopped up into silk；
C. Bulbus Allii is cut into broken, is put in water and soaks 1 hour, filter to obtain Bulbus Allii water；
（2）Coloclysis stuffing material mixing：
A. salt, Bulbus Allii water, monosodium glutamate, white sugar, pure Fructus Piperis powder, corn starch, Hongqu powder (red colouring agent), cuttlefish juice are added to the water together, are mixed thoroughly；
B. meat paste, fresh false betel leaf are chopped up silk threading meat mincer to mix thoroughly, is subsequently poured into Jing clear water and dissolved sauce, low rate mixing
30 minutes, to meat stuffing band viscosity；
（3）Coloclysis：Meat stuffing is poured in casing with sausage filler, be one to save every 20 cms after filling meat, internode pricked with cord
Jail；
（4）First pass is toasted：Intestinal is put in baking oven and is toasted, 37.5 DEG C of reducing internal heat in temperature toast 120min；
（5）Decocting in water：The intestinal toasted through first pass is put in 40 DEG C of water and simmers 30 minutes；
（6）Second time baking：Intestinal is put in baking oven and is toasted, 37.5 DEG C of reducing internal heat in temperature toast 60min, natural cooling；
（7）Packaging：The intestinal of cooling is pressed into 1 piece/bag subpackage with vacuum packing machine.
（Remarks：This intestinal wants cold preservation, three days shelf-lifves）
Embodiment 2
A kind of false beach wormwood cuttlefish sausage, raw material is：3250 grams of net cuttlefish meat, 50 grams of cuttlefish juice, 500 grams of pig lean meat, Carnis Sus domestica 250
Gram, it is false 250 grams of betel leaf, 50 grams of salt, 75 grams of Bulbus Allii, 1 gram of monosodium glutamate, 10 grams of white sugar, 3.5 grams of pure Fructus Piperis powder, 150 grams of corn starch, red
75 grams of bent powder, 1000 grams of water, casing（Sheep small intestine）2500 grams.
A kind of procedure of processing of false beach wormwood cuttlefish sausage is：
（1）Raw material preliminary treatment：
A. net cuttlefish meat, pig lean meat, Carnis Sus domestica are put into into meat grinder and meat is rubbed into meat paste shape；
B. fresh false betel leaf is chopped up into silk；
C. Bulbus Allii is cut into broken, is put in water and soaks 1 hour, filter to obtain Bulbus Allii water；
（2）Coloclysis stuffing material mixing：
A. salt, Bulbus Allii water, monosodium glutamate, white sugar, pure Fructus Piperis powder, corn starch, Hongqu powder (red colouring agent), cuttlefish juice are added to the water together, are mixed thoroughly；
B. meat paste, fresh false betel leaf are chopped up silk threading meat mincer to mix thoroughly, is subsequently poured into Jing clear water and dissolved sauce, low rate mixing
30 minutes, to meat stuffing band viscosity；
（3）Coloclysis：Meat stuffing is poured in casing with sausage filler, be one to save every 20 cms after filling meat, internode pricked with cord
Jail；
（4）First pass is toasted：Intestinal is put in baking oven and is toasted, 150 DEG C of reducing internal heat in temperature toast 30min；
（5）Decocting in water：The intestinal toasted through first pass is put in 100 DEG C of water and simmers 15min；
（6）Second time baking：Intestinal is put in baking oven and is toasted, 150 DEG C of reducing internal heat in temperature toast 15min, natural cooling；
（7）Packaging：The intestinal of cooling is pressed into 1 piece/bag subpackage with vacuum packing machine.
（Remarks：This intestinal wants cold preservation, three days shelf-lifves）
Embodiment 3
A kind of false beach wormwood cuttlefish sausage, raw material is：13000 grams of net cuttlefish meat, 200 grams of cuttlefish juice, 2000 grams of pig lean meat, Carnis Sus domestica
1000 grams, false 1000 grams of betel leaf, 200 grams of salt, 300 grams of Bulbus Allii, 4 grams of monosodium glutamate, 40 grams of white sugar, 14 grams of pure Fructus Piperis powder, corn starch 600
Gram, 300 grams of Hongqu powder (red colouring agent), 4000 grams of water, casing（Sheep small intestine）10000 grams.
A kind of procedure of processing of false beach wormwood cuttlefish sausage is：
（1）Raw material preliminary treatment：
A. net cuttlefish meat, pig lean meat, Carnis Sus domestica are put into into meat grinder and meat is rubbed into meat paste shape；
B. fresh false betel leaf is chopped up into silk；
C. Bulbus Allii is cut into broken, is put in water and soaks 1 hour, filter to obtain Bulbus Allii water；
（2）Coloclysis stuffing material mixing：
A. salt, Bulbus Allii water, monosodium glutamate, white sugar, pure Fructus Piperis powder, corn starch, Hongqu powder (red colouring agent), cuttlefish juice are added to the water together, are mixed thoroughly；
B. meat paste, fresh false betel leaf are chopped up silk threading meat mincer to mix thoroughly, is subsequently poured into Jing clear water and dissolved sauce, low rate mixing
30 minutes, to meat stuffing band viscosity；
（3）Coloclysis：Meat stuffing is poured in casing with sausage filler, be one to save every 20 cms after filling meat, internode pricked with cord
Jail；
（4）First pass is toasted：Intestinal is put in baking oven and is toasted, 50 DEG C of reducing internal heat in temperature toast 80min；
（5）Decocting in water：The intestinal toasted through first pass is put in 60 DEG C of water and simmers 25 min；
（6）Second time baking：Intestinal is put in baking oven and is toasted, 100 DEG C of reducing internal heat in temperature toast 30min, natural cooling；
（7）Packaging：The intestinal of cooling is pressed into 1 piece/bag subpackage with vacuum packing machine.
（Remarks：This intestinal wants cold preservation, three days shelf-lifves）
Embodiment 4
A kind of false beach wormwood cuttlefish sausage, raw material is：8000 grams of net cuttlefish meat, 100 grams of cuttlefish juice, 2000 grams of pig lean meat, Carnis Sus domestica 800
Gram, false 1000 grams of betel leaf, 100 grams of salt, 200 grams of Bulbus Allii, 3 grams of monosodium glutamate, 30 grams of white sugar, 10 grams of pure Fructus Piperis powder, 500 grams of corn starch,
200 grams of Hongqu powder (red colouring agent), 3000 grams of water, casing（Sheep small intestine）8000 grams.
A kind of procedure of processing of false beach wormwood cuttlefish sausage is：
（1）Raw material preliminary treatment：
A. net cuttlefish meat, pig lean meat, Carnis Sus domestica are put into into meat grinder and meat is rubbed into meat paste shape；
B. fresh false betel leaf is chopped up into silk；
C. Bulbus Allii is cut into broken, is put in water and soaks 1 hour, filter to obtain Bulbus Allii water；
（2）Coloclysis stuffing material mixing：
A. salt, Bulbus Allii water, monosodium glutamate, white sugar, pure Fructus Piperis powder, corn starch, Hongqu powder (red colouring agent), cuttlefish juice are added to the water together, are mixed thoroughly；
B. meat paste, fresh false betel leaf are chopped up silk threading meat mincer to mix thoroughly, is subsequently poured into Jing clear water and dissolved sauce, low rate mixing
30 minutes, to meat stuffing band viscosity；
（3）Coloclysis：Meat stuffing is poured in casing with sausage filler, be one to save every 20 cms after filling meat, internode pricked with cord
Jail；
（4）First pass is toasted：Intestinal is put in baking oven and is toasted, 75 DEG C of reducing internal heat in temperature toast 60min；
（5）Decocting in water：The intestinal toasted through first pass is put in 80 DEG C of water and simmers 20min；
（6）Second time baking：Intestinal is put in baking oven and is toasted, 80 DEG C of reducing internal heat in temperature toast 40min, natural cooling；
（7）Packaging：The intestinal of cooling is pressed into 1 piece/bag subpackage with vacuum packing machine.
（Remarks：This intestinal wants cold preservation, three days shelf-lifves）
Reference examples 1
Do not contain net cuttlefish meat in the sausage that this reference examples is provided, other components and content with embodiment 1, the component of the sausage and
Content is as follows：
100 grams of cuttlefish juice, 1000 grams of pig lean meat, 500 grams of Carnis Sus domestica, false 500 grams of betel leaf, 100 grams of salt, 150 grams of Bulbus Allii, 2 grams of monosodium glutamate,
20 grams of white sugar, 7 grams of pure Fructus Piperis powder, 300 grams of corn starch, 150 grams of Hongqu powder (red colouring agent), 2000 grams of water, casing（Sheep small intestine）5000 grams.
The preparation method of the sausage that this reference examples is provided is with embodiment 1.
Reference examples 2
Cuttlefish juice is not contained in the sausage that this reference examples is provided, other components and content the component of the sausage and contain with embodiment 1
Amount is as follows：
6500 grams of net cuttlefish meat, 1000 grams of pig lean meat, 500 grams of Carnis Sus domestica, false 500 grams of betel leaf, 100 grams of salt, 150 grams of Bulbus Allii, monosodium glutamate 2
Gram, 20 grams of white sugar, 7 grams of pure Fructus Piperis powder, 300 grams of corn starch, 150 grams of Hongqu powder (red colouring agent), 2000 grams of water, casing（Sheep small intestine）5000
Gram.
The preparation method of the sausage that this reference examples is provided is with embodiment 1.
Reference examples 3
Without false betel leaf in the sausage that this reference examples is provided, other components and content the component of the sausage and contain with embodiment 1
Amount is as follows：
6500 grams of net cuttlefish meat, 100 grams of cuttlefish juice, 1000 grams of pig lean meat, 500 grams of Carnis Sus domestica, 100 grams of salt, 150 grams of Bulbus Allii, monosodium glutamate 2
Gram, 20 grams of white sugar, 7 grams of pure Fructus Piperis powder, 300 grams of corn starch, 150 grams of Hongqu powder (red colouring agent), 2000 grams of water, casing（Sheep small intestine）5000
Gram.
The preparation method of the sausage that this reference examples is provided is with embodiment 1.
The false beach wormwood cuttlefish sausage that embodiment 1～4 and reference examples 1～3 are prepared is carried out into sensory quality assessment, is determined
Index and assay method are as follows：
The sensory test standards of grading of 1 sausage of table
| Outward appearance（25 points） | Color and luster（25 points） | Abnormal smells from the patient（25 points） | Feel（25 points） | Rating |
| It is dried completely, and is intimately associated with content | Meat is red in uniform Flos Rosae Multiflorae, and fat is white | Without rancid, without tapinoma-odour, there is the fragrance of meat | It is solid and elastic, without mucus and mildew.Tangent plane is solid and moistens | 20～25 |
| Than more complete, content is intimately associated | Meat is red in uneven Flos Rosae Multiflorae | Without peculiar taste | Solid, without mucus and mildew, tangent plane is solid slightly to be moistened. | 15～20 |
| Slightly moisten, content has slight gap | Meat is in peony | There is slight rotten odor | Elasticity is poor, has slight mucus | 10～15 |
| Moistening, content gap are obvious | Meat is in kermesinus | Have rancid, tapinoma-odour | It is nonelastic, there are mucus and mildew | 5～10 |
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Reference examples 1 | Reference examples 2 | Reference examples 3 | |
| Outward appearance | 25 | 24 | 24 | 25 | 23 | 22 | 20 |
| Color and luster | 24 | 24 | 23 | 24 | 20 | 19 | 20 |
| Abnormal smells from the patient | 25 | 24 | 23 | 23 | 19 | 20 | 19 |
| Feel | 25 | 23 | 24 | 24 | 20 | 18 | 19 |
| Total score | 99 | 95 | 94 | 96 | 82 | 79 | 78 |
From the sensory evaluation analysis result of upper table 2, compared with reference examples 1～3, various embodiments of the present invention are prepared
False beach wormwood cuttlefish sausage sorting it is rigorous, formula collocation it is scientific and reasonable, take into account each side such as nutrition, taste, color and luster requirement. the present invention
The sensory evaluation scores of the false beach wormwood cuttlefish sausage that each embodiment is prepared are in higher level；Sorting of the present invention is rigorous, formula collocation
It is scientific and reasonable, the requirement of each side such as nutrition, taste, color and luster is taken into account, concise in technology, a kind of obtained false beach wormwood cuttlefish sausage meat have
With rich flavor, fresh perfume is agreeable to the taste, and the features such as long times of aftertaste, abundant nutritive value meets different regions taste demand.In technique
The collocation for focusing on control and flavoring agent to material rate is used, the delicious food of more aobvious beans pot-stewed meat or fowl product..
Claims (9)
1. a kind of false beach wormwood cuttlefish sausage, it is characterised in that it is composed of the following components that the false beach wormwood cuttlefish sausage presses mass fraction：
32.5～130 parts of net cuttlefish meat, 0.5～2 part of cuttlefish juice, 5～20 parts of pig lean meat, 2.5～10 parts of Carnis Sus domestica, fresh false betel leaf
2.5～10 parts, 0.5～2 part of salt, 0.75～3 part of Bulbus Allii, 0.01～0.04 part of monosodium glutamate, 0.1～0.4 part of white sugar, Fructus Piperis powder 0.035
～0.14 part, 1.5～6 parts of corn starch, 0.75～3 part of Hongqu powder (red colouring agent), 10～40 parts of water, 25～100 parts of casing.
2. false beach wormwood cuttlefish sausage according to claim 1, it is characterised in that the false beach wormwood cuttlefish sausage press mass fraction by with
The following group is grouped into：
65 parts of net cuttlefish meat, 1 part of cuttlefish juice, 10 parts of pig lean meat, 5 parts of Carnis Sus domestica, 5 parts of fresh false betel leaf, 1 part of salt, 1.5 parts of Bulbus Allii, taste
2 parts of essence, 0.2 part of white sugar, 0.07 part of Fructus Piperis powder, 3 parts of corn starch, 1.5 parts of Hongqu powder (red colouring agent), 20 parts of water, 50 parts of casing.
3. the preparation method of false beach wormwood cuttlefish sausage described in claim 1 or 2, it is characterised in that methods described includes following step
Suddenly：
S1：Pretreatment of raw material
Net cuttlefish meat, pig lean meat, Carnis Sus domestica are rubbed into into meat paste shape；By fresh false betel leaf shredding；Mix with water after Bulbus Allii is shredded, soak
Bulbus Allii water is obtained after bubble, filtration；
S2：Coloclysis stuffing material is prepared
Mix to obtain the mixing of salt, Bulbus Allii water, monosodium glutamate, white sugar, Fructus Piperis powder, corn starch, Hongqu powder (red colouring agent), cuttlefish juice and water thoroughly sauce, it is standby
With；Then by fresh false betel leaf, meat paste mix homogeneously, sauce is added to stir to meat stuffing band viscosity；
S3：Coloclysis
Coloclysis stuffing material is poured in casing, after coloclysis, gained sausage is one to save every one section, and internode fastened with rope；
S4：Once toast
Sausage obtained by S3 is placed in baking oven and is toasted, baking temperature is 37.5～150 DEG C, toasts 30～120min；
S5：Decocting in water
Sausage obtained by S4 is put in 40～100 DEG C of water and simmers 15～30min；
S6：Secondary baking
Sausage obtained by S5 is again placed in toasting in baking oven, baking temperature is 37.5～150 DEG C, toasts 15～60min, and cooling is
Obtain sausage.
4. the preparation method of false beach wormwood cuttlefish sausage according to claim 3, it is characterised in that the baking temperature in S4 is 50～
100 DEG C, toast 50～80min.
5. the preparation method of false beach wormwood cuttlefish sausage according to claim 3, it is characterised in that gained sausage is put into into 60 in S5
20～25min is simmered in～80 DEG C of water.
6. the preparation method of false beach wormwood cuttlefish sausage according to claim 5, it is characterised in that gained sausage is put into into 80 in S5
DEG C water in simmer 15min.
7. the preparation method of false beach wormwood cuttlefish sausage according to claim 3, it is characterised in that in S6 baking temperature be 50～
100 DEG C, toast 30～45min.
8. the preparation method of false beach wormwood cuttlefish sausage according to claim 3, it is characterised in that the mixing time in S2 is 15
～60 min.
9. the preparation method of false beach wormwood cuttlefish sausage according to claim 8, it is characterised in that the mixing time is 30min.
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| CN106036557A (en) * | 2016-05-27 | 2016-10-26 | 岭南师范学院 | Gulfweed-cuttlefish sausages and making method thereof |
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| CN1471858A (en) * | 2002-08-01 | 2004-02-04 | 山 王 | Ham sausage made from formed aquatic mollush and preparing method thereof |
| CN102771824A (en) * | 2012-07-13 | 2012-11-14 | 安徽富煌三珍食品集团有限公司 | Hair-darkening and beautifying cuttlefish sausage and method for making same |
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Application publication date: 20170405 |