CN106616483A - Pearl barley fermented bean curd sausage and preparation method thereof - Google Patents
Pearl barley fermented bean curd sausage and preparation method thereof Download PDFInfo
- Publication number
- CN106616483A CN106616483A CN201611236755.7A CN201611236755A CN106616483A CN 106616483 A CN106616483 A CN 106616483A CN 201611236755 A CN201611236755 A CN 201611236755A CN 106616483 A CN106616483 A CN 106616483A
- Authority
- CN
- China
- Prior art keywords
- seed
- job
- tears
- bean curd
- fermented bean
- 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
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 55
- 235000013580 sausages Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 240000005979 Hordeum vulgare Species 0.000 title abstract 7
- 235000007340 Hordeum vulgare Nutrition 0.000 title abstract 7
- 235000015277 pork Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000000576 food coloring agent Substances 0.000 claims abstract description 6
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 89
- 239000000843 powder Substances 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 23
- 238000009835 boiling Methods 0.000 claims description 21
- 239000002002 slurry Substances 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 17
- 230000008569 process Effects 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 9
- 235000017803 cinnamon Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- -1 flavoring Substances 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 241000209205 Coix Species 0.000 claims 14
- 210000000481 breast Anatomy 0.000 claims 1
- 239000000049 pigment Substances 0.000 claims 1
- 235000005911 diet Nutrition 0.000 abstract description 3
- 235000006486 human diet Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000001228 trophic effect Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract 1
- 239000003906 humectant Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 description 75
- 230000000052 comparative effect Effects 0.000 description 8
- 210000000936 intestine Anatomy 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 235000020995 raw meat Nutrition 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000206575 Chondrus crispus Species 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 4
- 230000008021 deposition Effects 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical class [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 4
- 235000019832 sodium triphosphate Nutrition 0.000 description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 description 3
- 238000010301 surface-oxidation reaction Methods 0.000 description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010064390 Tumour invasion Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000009400 cancer invasion Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000021735 chronic enteritis Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004392 genitalia Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a pearl barley fermented bean curd sausage and a preparation method thereof. Stuffing of the sausage is prepared from the following raw materials in parts by weight: 35 to 60 parts of pork lean meat, 12 to 20 parts of pork fat, 0.5 to 0.8 part of pearl barley, 1 to 3 parts of starch, 0.5 to 1.5 parts of vegetable protein, 1 to 3 parts of fermented bean curd, 0.25 to 0.45 part of humectants, 0.75 to 1 part of salt, 4 to 6 parts of white granulated sugar, 0.43 to 0.85 part of seasoner, 0.0003 to 0.0005 part of food coloring and 60.25 to 110 parts of water. The sausage is rich in nutrition and effectively improves the balance of the trophic structure and the dietary structure of the human diet. According to the preparation method, the pearl barley is soaked and pulped in a salt sugar solution, so that the nutritional ingredients in the pearl barley are kept more completely; the pearl barley pulp is evenly chopped with the fermented bean curd and the vegetable protein; thus, the pearl barley is effectively prevented from returning to the raw, and the tissue structure and the taste of a product are improved.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of seed of Job's tears fermented bean curd sausage and preparation method thereof.
Background technology
In recent years, sausage is popular in China consumption market, especially baked sausage, and surpassing streets and lanes from business can
To its figure.The raw materials used of sausage thinks that pork is cold in nature mainly based on pork in the traditional Chinese medical science, first eat can cause not more
Easy to digest, second cold sensation of the genitalia is overweight, and phlegm wet water drink is born in vivo, puts on fless.
The seed of Job's tears is long in China's cultivation history, is that the ancient medicine of China eats one of all good grain kind.The seed of Job's tears is because containing various dimensions
Raw element and mineral matter, play the role of to enhance metabolism reduces stomach burden, can be used as in the disease or after being ill benefit of weak patients
Beneficial food, Jing often to eat is also effective to diseases such as chronic enteritis, indigestions with seed of Job's tears food.The traditional Chinese medical science thinks, with inducing diuresis for removing edema,
Invigorating spleen to remove dampness, relaxing muscles and tendons remove the effects such as numbness, clearing away heat and eliminating pus.Modern pharmacological research proves that the seed of Job's tears has protective effect on cancer risk.Its anticancer it is effective
Composition includes selenium element, can effective inhibition cancer cell propagation.Healthy People often eats the seed of Job's tears, body can be made spry and light, less tumour
Morbidity chance.Common seed of Job's tears processing method is drying and crushing after heating using microwave, autoclaving, or is directly ground, and is obtained
Seed of Job's tears Powder Particle Size it is uneven, should not digest and assimilate, and be added in intestines body and easily return life.
Fermented bean curd, also known as fermented bean curd, is the Chinese traditional cuisines for spreading thousands of years, can be improved a poor appetite, and is helped digest.
Yet there are no on the market at present and pork, the seed of Job's tears and fermented bean curd are combined as into raw material are prepared into sausage.
The content of the invention
In order to overcome the defect of prior art, an object of the present invention to be to provide a kind of seed of Job's tears fermented bean curd sausage, effectively
Improve the trophic structure and diet structure balance of human diet, play a part of dietotherapy.
Meanwhile, the present invention is also resided in and provides a kind of preparation method of seed of Job's tears fermented bean curd sausage.
In order to realize object above, the technical solution adopted in the present invention is：
A kind of seed of Job's tears fermented bean curd sausage, including casing and fillings, the fillings is prepared from the following raw materials in parts by weight：Lean pork 35
~ 60 parts, 12 ~ 20 parts of pork fat, 0.5 ~ 0.8 part of the seed of Job's tears, 1 ~ 3 part of starch, 0.5 ~ 1.5 part of vegetable protein, 1 ~ 3 part of fermented bean curd, moisture
0.25 ~ 0.45 part of retention agent, 0.75 ~ 1 part of edible salt, 4 ~ 6 parts of white granulated sugar, 0.43 ~ 0.85 part of flavoring, food coloring 0.0003
~ 0.0005 part, water 60.25-110 parts.
Optionally, the flavoring is made up of the raw material of following parts by weight：0.18 ~ 0.38 part of monosodium glutamate, white pepper powder
0.15 ~ 0.3 part, 0.07 ~ 0.12 part of ground cinnamon, 0.03 ~ 0.05 part of five-spice powder.
Optionally, the food coloring is red for temptation.
Optionally, the vegetable protein is soybean protein.
Optionally, on the basis of using water retention agent as an entirety, the water retention agent is by following weight fraction
Component is constituted：0.3-0.5 part sodium pyrophosphates, 0.2-0.4 part sodium tripolyphosphates, 0.05-0.1 part calgons, 0.1-0.17
Part carragheen, 0.3-0.5 part D-araboascorbic acid sodium, 0.2-0.3 part glucose.
Optionally, the water is made up of 55.7 ~ 98.8 portions of frozen water and 5 ~ 16 parts of normal-temperature waters.
The preparation method of above-mentioned seed of Job's tears fermented bean curd sausage, including following operating procedure：
1）Pretreatment of raw material：
a：After taking lean pork and pork fat process, whole water retention agent, 0.3 ~ 0.4 part of edible salt, 24.7-45.6 parts are added
Frozen water, after mixing and stirring, pickle, obtain meat mash, it is standby；
b：0.2 ~ 0.35 part of edible salt, 0.13 ~ 0.2 part of white granulated sugar, 5 ~ 8 parts of normal-temperature water are taken, salt sugar soak is mixed and made into, by the heart of a lotus seed
Rice is immersed in salt sugar soak, and seed of Job's tears slurry is made in beating after the completion of immersion, standby；Take fermented bean curd, vegetable protein and seed of Job's tears slurry mixed
Conjunction is cut and mixes uniformly sticky to material, obtains material 1, standby；
2）Take step 1）The meat mash of preparation, material 1, remaining white granulated sugar, remaining frozen water, flavoring, food coloring and starch,
Mixing and stirring, obtains fillings；
3）Take casing and step 2）The fillings of preparation, bowel lavage of twisting together, is dried successively after the completion of bowel lavage, boiling, cools down, cuts
It is section, quick-frozen, obtain final product described seed of Job's tears fermented bean curd sausage.
Optionally, the time soaked described in step b is 20 ~ 24 hours.
Optionally, beating is using colloid mill defibrination described in step b.
Optionally, after mixing described in step b is cut and mixes and cut for low speed first and mix 1 ~ 2 minute, then turn in more than 2900r/min
Cut under speed and mix uniformly sticky to material.
Optionally, pickle described in step a is at a temperature of 0 ~ 4 DEG C, to pickle 12 ~ 24 hours.
Optionally, the concrete grammar of lean pork and pork fat process is in step a：Lean pork is carried out using 12mm orifice plates
Process, process is carried out by pork fat using 6mm orifice plates.
Optionally, the concrete grammar of mixing and stirring is in step a：After the lean pork after process and pork fat mixing
After stirring 2 ~ 3 minutes, water retention agent, edible salt and water are added, mix 4 ~ 5 minutes to being well mixed.
Optionally, step 2）Described in mix mixing time be 15 ~ 17 minutes, material out-of-machine temperature is after stirring
5~8℃。
Optionally, step 3）Described in drying be at a temperature of 60 ~ 70 DEG C be dried 25 ~ 35 minutes.
Optionally, step 3）Described in boiling be boiling 15 ~ 25 minutes at a temperature of 80 ~ 90 DEG C, at a temperature of 85 ~ 95 DEG C steam
Boil 8 ~ 12 minutes.
Seed of Job's tears fermented bean curd sausage of the present invention, the seed of Job's tears, fermented bean curd are used in combination with pork, seed of Job's tears inducing diuresis for removing edema, invigorating the spleen to clear away damp pathogen
In effect and pork it is cold, while selenium element for being rich in of the seed of Job's tears etc. affects composition, giving sausage reduces tumor invasion probability
Health-care efficacy.In conjunction with the unique oral sensations of fermented bean curd, while meeting that people are multifarious to local flavor to be required, rich choice of products is given
Nutritive value, be effectively improved the trophic structure of human diet and the balance of diet structure, meet nowadays people and generally approve
Nutrition is balanced, health, delicious eating habit, with Dietotherapy health effect.
The preparation method of seed of Job's tears fermented bean curd sausage of the present invention, during processing the seed of Job's tears, is on the one hand first soaked in the seed of Job's tears
In sugar-salt-water solution, the mode being then beaten again, for the mode of milling is dried after traditional boiling or microwave ripening,
The nutrient contents such as eliminating dampness and diuresis, the anticancer of the seed of Job's tears can more completely be retained；On the other hand, by seed of Job's tears slurry and fermented bean curd and plant egg
White to mix, while being that the seed of Job's tears will be distributed more uniform with fermented bean curd in fillings, the nutrient in fermented bean curd can be extracted fully
Salting-in-protein in albumen, is fully combined with the starch of seed of Job's tears slurry, can effectively suppress the seed of Job's tears to return life, improves the tissue of product
Structure and mouthfeel.
Specific embodiment
Technical scheme is described in detail below by specific embodiment.
Embodiment 1
A kind of seed of Job's tears fermented bean curd sausage, including casing and fillings, its fillings is made up of the raw material of following weight：Lean pork 3500g, pig
Fatty 1200g, seed of Job's tears 50g, starch 100g, soybean protein 50g, fermented bean curd 100g, edible salt 75g, water retention agent 25g, white sand
Sugared 400g, monosodium glutamate 18g, white pepper powder 15g, ground cinnamon 7g, five-spice powder 3g, the red 0.03g of temptation, frozen water 5525g, normal-temperature water
500g。
On the basis of using water retention agent as an entirety, the water retention agent by following weight fraction component group
Into：0.4 part of sodium pyrophosphate, 0.3 part of sodium tripolyphosphate, 0.08 part of calgon, 0.13 part of carragheen, 0.4 part of D- are different anti-bad
Hematic acid sodium, 0.25 part of glucose.
The preparation method of the present embodiment seed of Job's tears fermented bean curd sausage, concrete operation step is
1）Pretreatment of raw material：
a：The raw meat for thawing, picking is stranding into into graininess, lean pork carries out process using the orifice plate of 12mm；Pork fat is adopted
Process is carried out with the orifice plate of 6mm, the lean pork and pork fat after process is poured in mixer and is stirred after 2min, sequentially add food
With salt 30g, water retention agent 25g and 2470g frozen water, stir after 4min is uniformly dispersed to auxiliary material and raw meat and go out machine, be put into appearance
In device, surface is covered with overcover and is compressed, and prevents foreign matter from falling into and surface oxidation discoloration, 0 DEG C～Cool Room 4 DEG C is sent in time and is pickled
12 hours, meat mash is obtained, it is standby；
b：Edible salt 20g, white granulated sugar 13g, normal-temperature water 500g are taken, salt sugar soak is mixed and made into, selects fresh, clean, symbol
The seed of Job's tears of the requirements such as GB 2762, GB 2763 is closed, then the seed of Job's tears is put into after soaking 20 hours in sugared salt soak and is used colloid mill
Slurry is worn into, seed of Job's tears slurry is obtained, it is standby；Fermented bean curd, soybean protein and seed of Job's tears slurry is put into into cutmixer carries out cutting mixing, and first low speed is cut and mixed
1min, then cut mix sticky uniform to material at a high speed, material 1 is obtained, it is standby；
2）By step 1）The meat mash of preparation, material 1, remaining white granulated sugar, remaining edible salt, remaining frozen water, white pepper powder,
Monosodium glutamate, ground cinnamon, five-spice powder, the red and starch of temptation are sufficiently mixed and stir, and mixing time is controlled in 15min, and material goes out machine
Temperature control obtains fillings at 5 DEG C～8 DEG C；
3）Casing is taken, by step 2）It is filling that the fillings of preparation carries out kink, it is desirable to which intestines body even thickness, plumpness is moderate, length
Suitably；
4）It is placed on after filling in drying machine with 60 DEG C of temperature high-speed cruising 35min, it is desirable to which intestines body surface color is uniform, dry
Refreshing, dried sausage is put in boiling container with 80 DEG C of temperature boiling 25min, 85 DEG C of temperature boiling 12min, exhaust
3min, the sausage after coming out of the stove is pushed in time and cool down between radiating, carries out cutting section, quick-frozen after cooling, obtain final product described in seed of Job's tears fermented bean curd
Sausage.
The present embodiment sausage heats i.e. edible by the way of boiling or baking.
Embodiment 2
A kind of seed of Job's tears fermented bean curd sausage, including casing and fillings, its fillings is made up of the raw material of following weight：Lean pork 5000g, pig
Fatty 1800g, seed of Job's tears 60g, starch 200g, soybean protein 100g, fermented bean curd 200g, edible salt 90g, water retention agent 35g, white sand
Sugared 500g, monosodium glutamate 30g, white pepper powder 20g, ground cinnamon 10g, five-spice powder 4g, the red 0.04g of temptation, frozen water 10200g, normal-temperature water
600g。
On the basis of using water retention agent as an entirety, the water retention agent by following weight fraction component group
Into：The different Vitamin C of 0.3 part of sodium pyrophosphate, 0.2 part of sodium tripolyphosphate, 0.05 part of calgon, 0.1 part of carragheen, 0.3 part of D-
Sour sodium, 0.2 part of glucose.
The preparation method of the present embodiment seed of Job's tears fermented bean curd sausage, concrete operation step is
1）Pretreatment of raw material：
a：The raw meat for thawing, picking is stranding into into graininess, lean pork carries out process using the orifice plate of 12mm；Pork fat is adopted
Process is carried out with the orifice plate of 6mm, the lean pork and pork fat after process is poured in mixer and is stirred after 2.5min, sequentially added
36g edible salts, 35g water retention agents and 4560.4g frozen water, stirring 4.5min goes out machine after being uniformly dispersed to auxiliary material and raw meat,
In being put into container, surface is covered with overcover and is compressed, and prevents foreign matter from falling into and surface oxidation discoloration, and in time 0 DEG C～4 DEG C of feeding is cold
Storehouse is pickled 20 hours, obtains meat mash, standby；
b：Edible salt 30g, white granulated sugar 16.25g, water 600g are taken, salt sugar soak is mixed and made into, selects fresh, clean, met
The seed of Job's tears of the requirements such as GB 2762, GB 2763, is then put into the seed of Job's tears after soaking 22 hours in sugared salt soak and is ground with colloid mill
Into slurry, seed of Job's tears slurry is obtained, it is standby；Fermented bean curd, soybean protein and seed of Job's tears slurry is put into into cutmixer carries out cutting mixing, and first low speed is cut and mixed
1.5min, then cut mix sticky uniform to material at a high speed, material 1 is obtained, it is standby；
2）By step 1）The meat mash of preparation, material 1, remaining white granulated sugar, remaining edible salt, remaining frozen water, white pepper powder,
Monosodium glutamate, ground cinnamon, five-spice powder, the red and starch of temptation are sufficiently mixed and stir, and mixing time is controlled in 16min, and material goes out machine
Temperature control obtains fillings at 5 DEG C～8 DEG C；
3）Casing is taken, by step 2）It is filling that the fillings of preparation carries out kink, it is desirable to which intestines body even thickness, plumpness is moderate, length
Suitably；
4）It is placed on after filling in drying machine with 65 DEG C of temperature high-speed cruising 30min, it is desirable to which intestines body surface color is uniform, dry
Refreshing, dried sausage is put in boiling container with 84 DEG C of temperature boiling 20min, 90 DEG C of temperature boiling 10min, exhaust
3min, the sausage after coming out of the stove is pushed in time and cool down between radiating, carries out cutting section, quick-frozen after cooling, obtain final product described in seed of Job's tears fermented bean curd
Sausage.
The present embodiment sausage heats i.e. edible by the way of boiling or baking.
Embodiment 3
A kind of seed of Job's tears fermented bean curd sausage, including casing and fillings, its fillings is made up of the raw material of following weight：Lean pork 6000g, pig
It is fatty 2000g, seed of Job's tears 80g, starch 300g, soybean protein 150g, fermented bean curd 300g, edible salt 100g, water retention agent 45g, white
Granulated sugar 600g, monosodium glutamate 38g, white pepper powder 30g, ground cinnamon 12g, five-spice powder 5g, the red 0.05g of temptation, frozen water 9675g.
On the basis of using water retention agent as an entirety, the water retention agent by following weight fraction component group
Into：The different Vitamin C of 0.5 part of sodium pyrophosphate, 0.4 part of sodium tripolyphosphate, 0.1 part of calgon, 0.17 part of carragheen, 0.5 part of D-
Sour sodium, 0.3 part of glucose.
The preparation method of the present embodiment seed of Job's tears fermented bean curd sausage, concrete operation step is
1）Pretreatment of raw material：
a：The raw meat for thawing, picking is stranding into into graininess, lean pork carries out process using the orifice plate of 12mm；Pork fat is adopted
Process is carried out with the orifice plate of 6mm, the lean pork and pork fat after process is poured in mixer and is stirred after 3min, sequentially added
40g edible salts, 45g water retention agents and 4325.2g frozen water, stirring 5min goes out machine after being uniformly dispersed to auxiliary material and raw meat, puts
In entering container, surface is covered with overcover and is compressed, and prevents foreign matter from falling into and surface oxidation discoloration, and 0 DEG C～Cool Room 4 DEG C is sent in time
Pickle 24 hours, obtain meat mash, it is standby；
b：33.3 parts of edible salt, 19.5 parts of white granulated sugar, 800 parts of water are taken, salt sugar soak is mixed and made into, select fresh, clean,
Meet the seed of Job's tears of the requirements such as GB 2762, GB 2763, then the seed of Job's tears is put into after soaking 24 hours in sugared salt soak and uses colloid
Slurry is worn into, seed of Job's tears slurry is obtained, it is standby；Fermented bean curd, soybean protein and seed of Job's tears slurry is put into into cutmixer carries out cutting mixing, and first low speed is cut and mixed
2min, then cut mix sticky uniform to material at a high speed, material 1 is obtained, it is standby；
2）By step 1）The meat mash of preparation, material 1, remaining white granulated sugar, remaining edible salt, remaining frozen water, white pepper powder,
Monosodium glutamate, ground cinnamon, five-spice powder, the red and starch of temptation are sufficiently mixed and stir, and mixing time is controlled in 17min, and material goes out machine
Temperature control obtains fillings at 5 DEG C～8 DEG C；
3）Casing is taken, by step 2）It is filling that the fillings of preparation carries out kink, it is desirable to which intestines body even thickness, plumpness is moderate, length
Suitably；
4）It is placed on after filling in drying machine with 70 DEG C of temperature high-speed cruising 25min, it is desirable to which intestines body surface color is uniform, dry
Refreshing, dried sausage is put in boiling container with 90 DEG C of temperature boiling 15min, 95 DEG C of temperature boiling 8min, exhaust
3min, the sausage after coming out of the stove is pushed in time and cool down between radiating, carries out cutting section, quick-frozen after cooling, obtain final product described in seed of Job's tears fermented bean curd
Sausage.
The present embodiment sausage heats i.e. edible by the way of boiling or baking.
Comparative example
, with embodiment 1, its preparation method is as different from Example 1 in seed of Job's tears process for the formula of this comparative example seed of Job's tears fermented bean curd sausage
During, select fresh, clean, meet and be dried after the seed of Job's tears microwave ripening of the requirements such as GB 2762, GB 2763 milling system
Into coixlacrymajobi powder, then by obtained coixlacrymajobi powder, meat mash, the coixlacrymajobi powder that then will be prepared, with fermented bean curd, soybean protein, remaining white
Granulated sugar, remaining edible salt, remaining frozen water, white pepper powder, monosodium glutamate, ground cinnamon, five-spice powder, red and starch is lured to mix
Fillings is made, other are with embodiment 1.
Test example
Test method 1：The quality structure of sausage prepared by embodiment 1 and comparative example is determined respectively, it is as a result as follows：
The sausage of embodiment 1, hardness is 286.75N, and elasticity is 0.827, chewability 131.36N；
Comparative example sausage, hardness is 273.46N, and elasticity is 0.723, chewability 119.16N.
Test method 2：The retrogradation deposition amount of the seed of Job's tears in sausage prepared by embodiment 1 and comparative example, concrete side are determined respectively
Method is：Take comparative example preparation coixlacrymajobi powder add water be modulated into the seed of Job's tears slurry, then by embodiment 1 the seed of Job's tears slurry and comparative example prepare
The seed of Job's tears slurry that is modulated into of coixlacrymajobi powder be gelatinized completely respectively after, cooled down, infusible precipitate is produced, by the way that supernatant discarded is centrifuged
Liquid, obtains insoluble sediment, and simultaneously centrifugal drying obtains retrogradation deposition amount after cleaning repeatedly, as a result as follows：
Seed of Job's tears retrogradation deposition amount is 28.2% in embodiment 1, and seed of Job's tears retrogradation deposition amount is 52% ~ 79% in comparative example.
The quality structure and the seed of Job's tears of sausage prepared by embodiment 2 and embodiment 3 returns raw situation and is in same level with embodiment 1.
From above-mentioned result of the test, the present invention is first soaked in the seed of Job's tears in sugar-salt-water solution, the side being then beaten again
Formula, for the mode of milling is dried after traditional boiling or microwave ripening, can more completely retain the excreting dampness of the seed of Job's tears
The nutrient contents such as Li Shui, anticancer；On the other hand, seed of Job's tears slurry and fermented bean curd and vegetable protein are mixed, be the seed of Job's tears will and fermented bean curd
While being distributed more uniform in fillings, the nutrient in fermented bean curd can fully extract the salting-in-protein in albumen, with seed of Job's tears slurry
Starch fully combine, can effectively suppress the seed of Job's tears to return life, improve the institutional framework and mouthfeel of product.
Claims (10)
1. a kind of seed of Job's tears fermented bean curd sausage, including casing and fillings, it is characterised in that the fillings by following parts by weight raw material
Make：35 ~ 60 parts of lean pork, 12 ~ 20 parts of pork fat, 0.5 ~ 0.8 part of the seed of Job's tears, 1 ~ 3 part of starch, 0.5 ~ 1.5 part of vegetable protein, corruption
1 ~ 3 part of breast, 0.25 ~ 0.45 part of water retention agent, 0.75 ~ 1 part of edible salt, 4 ~ 6 parts of white granulated sugar, 0.43 ~ 0.85 part of flavoring, food
With 0.0003 ~ 0.0005 part of pigment, water 60.25-110 parts.
2. seed of Job's tears fermented bean curd sausage as claimed in claim 1, it is characterised in that the flavoring by following parts by weight raw material
Composition：0.18 ~ 0.38 part of monosodium glutamate, 0.15 ~ 0.3 part of white pepper powder, 0.07 ~ 0.12 part of ground cinnamon, 0.03 ~ 0.05 part of five-spice powder.
3. seed of Job's tears fermented bean curd sausage as claimed in claim 1 or 2, it is characterised in that the food coloring is red for temptation.
4. seed of Job's tears fermented bean curd sausage as claimed in claim 1 or 2, it is characterised in that the vegetable protein is soybean protein.
5. seed of Job's tears fermented bean curd sausage as claimed in claim 1 or 2, it is characterised in that the water by 55.7 ~ 98.8 portions of frozen water and 5 ~
16 parts of normal-temperature water compositions.
6. a kind of preparation method of seed of Job's tears fermented bean curd sausage as claimed in claim 5, it is characterised in that including following operation step
Suddenly：
1）Pretreatment of raw material：
a：After taking lean pork and pork fat process, add whole water retention agents, 0.3 ~ 0.4 part of edible salt, 24.7 ~ 45.6
The frozen water of part, after mixing and stirring, pickles, and obtains meat mash, standby；
b：0.2 ~ 0.35 part of edible salt, 0.13 ~ 0.2 part of white granulated sugar, 5 ~ 8 parts of normal-temperature water are taken, salt sugar soak is mixed and made into, by the heart of a lotus seed
Rice is immersed in salt sugar soak, and seed of Job's tears slurry is made in beating after the completion of immersion, standby；Take fermented bean curd, vegetable protein and seed of Job's tears slurry mixed
Conjunction is cut and mixes uniformly sticky to material, obtains material 1, standby；
2）Take step 1）The meat mash of preparation, material 1, remaining white granulated sugar, remaining frozen water, flavoring, food coloring and starch,
Mixing and stirring, obtains fillings；
3）Take casing and step 2）The fillings of preparation, bowel lavage of twisting together, is dried successively after the completion of bowel lavage, boiling, cools down, cuts
It is section, quick-frozen, obtain final product described seed of Job's tears fermented bean curd sausage.
7. the preparation method of seed of Job's tears fermented bean curd sausage as claimed in claim 6, it is characterised in that soak described in step b when
Between be 20 ~ 24 hours.
8. the preparation method of seed of Job's tears fermented bean curd sausage as claimed in claim 6, it is characterised in that it is 0 to pickle described in step a
At a temperature of ~ 4 DEG C, 12 ~ 24 hours are pickled.
9. the preparation method of seed of Job's tears fermented bean curd sausage as claimed in claim 6, it is characterised in that step 3）Described in drying be
It is dried 25 ~ 35 minutes at a temperature of 60 ~ 70 DEG C.
10. the preparation method of seed of Job's tears fermented bean curd sausage as claimed in claim 6, it is characterised in that step 3）Described in boiling be
Boiling 15 ~ 25 minutes at a temperature of 80 ~ 90 DEG C, boiling 8 ~ 12 minutes at a temperature of 85 ~ 95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611236755.7A CN106616483A (en) | 2016-12-28 | 2016-12-28 | Pearl barley fermented bean curd sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611236755.7A CN106616483A (en) | 2016-12-28 | 2016-12-28 | Pearl barley fermented bean curd sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616483A true CN106616483A (en) | 2017-05-10 |
Family
ID=58832298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611236755.7A Pending CN106616483A (en) | 2016-12-28 | 2016-12-28 | Pearl barley fermented bean curd sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616483A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478717A (en) * | 2013-09-26 | 2014-01-01 | 厦门市源香食品工业有限公司 | Five-cereal sausage and preparation method thereof |
| CN104207187A (en) * | 2014-09-03 | 2014-12-17 | 王家槐 | Fermented bean curd ham sausage and preparing method thereof |
-
2016
- 2016-12-28 CN CN201611236755.7A patent/CN106616483A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478717A (en) * | 2013-09-26 | 2014-01-01 | 厦门市源香食品工业有限公司 | Five-cereal sausage and preparation method thereof |
| CN104207187A (en) * | 2014-09-03 | 2014-12-17 | 王家槐 | Fermented bean curd ham sausage and preparing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101194733A (en) | Sea cucumber compound nutritional food and preparation method thereof | |
| CN103734743A (en) | Food for adsorbing phytosterol and making method thereof | |
| CN104686622A (en) | Cookie biscuit with purple potato and Chinese yam, and preparation method thereof | |
| CN104256361B (en) | Additive-free five-grain nutritious instant noodles and production method thereof | |
| CN101390590A (en) | Almond cake and making method thereof | |
| CN105838555A (en) | Egg sweet wine and preparation method thereof | |
| CN104664315B (en) | A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking | |
| CN105901496A (en) | Hericium erinaceus stomach nourishing eight-ingredient porridge and manufacturing method thereof | |
| CN107173770A (en) | A kind of ginkgo nutritional sauce and preparation method thereof | |
| CN101317676B (en) | Puffed food made of sacred lotus husk | |
| CN110915929A (en) | Fingered citron-Chinese yam cheese strip and preparation method thereof | |
| KR20240099533A (en) | Manufacturing method for brown rice containd the Red Ginseng ingredient | |
| CN108029946A (en) | A kind of quick-frozen mixed nuts boiled dumpling and preparation method thereof | |
| CN108936233A (en) | A kind of flavor Hericium erinaceus glutinous rice cakes and preparation method thereof | |
| CN106616483A (en) | Pearl barley fermented bean curd sausage and preparation method thereof | |
| CN107114706A (en) | A kind of preparation method of dried orange peel jerky | |
| CN105831210A (en) | Novel crisp skinned moon cakes with nuts | |
| CN111557415A (en) | Production method of dried fish floss and product | |
| CN110771840A (en) | Yam cake suitable for infants and preparation method thereof | |
| CN104000116A (en) | Lemon and yolk-containing delicious crispy rice and processing method thereof | |
| CN104431433A (en) | Digestion-promoting bean residue fermented chicken feed and preparation method thereof | |
| CN104543485A (en) | Feed for Wenshang Luhua chicken bred in bamboo forest and preparation method of feed | |
| CN108634297A (en) | A kind of preparation method of the health preservation powder containing mushroom | |
| CN103461449B (en) | Mudsnail biscuits and method for manufacturing same | |
| CN107136453A (en) | A kind of Chinese yam rice cake for being easy to digest and assimilate and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |