CN106720457B - Winter yin-work flavor oil, winter yin-work flavor sausage and preparation method thereof - Google Patents
Winter yin-work flavor oil, winter yin-work flavor sausage and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- 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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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses winter yin successfully flavored oil, winter yin successfully flavored sausage and a preparation method thereof, wherein the winter yin successfully flavored oil comprises the following raw materials in parts by weight: 15-25 parts of chili essential oil, 1-3 parts of citronella oil, 0.5-1.5 parts of lemon oil, 3-5 parts of curry essential oil, 3-5 parts of celery seed essential oil, 2-4 parts of coriander seed essential oil, 2-4 parts of chive essential oil, 1-3 parts of ginger oleoresin, 1-3 parts of galangal essential oil, 1-2 parts of black pepper essential oil and 55-60 parts of soybean oil. The winter yin flavor oil has the special fruit fragrance of citronella and lemon and the special spicy and hot fragrance of hot pepper and ginger, can neutralize the fishy smell and greasy feeling in the sausage, and has better mouthfeel of the sausage.
Description
Technical Field
The invention relates to the technical field of food production and processing, in particular to winter yin-qi flavor oil, winter yin-qi flavor sausage and a preparation method thereof.
Background
The 'Dongyinggong' soup is originated from Thailand, and in recent years, the soup is sour and hot seafood soup which is the most common in western food at home. The sour and hot taste is made from various raw materials, so the taste is quite special. The taste of the Dongyinggong soup is very fresh, and the preparation method comprises the following steps: taking 8 fresh shrimps, 1 liter of chicken soup, 1 citronella, 50 grams of ginger, 1 piece of caraway, 200 grams of straw mushroom, 1.5 spoons of winter shade sauce, 3 spoons of coconut milk, 2 spoons of fish sauce, 1 spoon of granulated sugar, and a little of fresh pepper and chicken essence respectively. Cleaning shrimps and removing shells; removing pedicel of Volvariella volvacea, cleaning, and cutting into halves; beating the ginger to be loose; beating the citronella to be loose and cutting into sections; removing roots of caraway, and cutting into segments; boiling chicken soup, rhizoma Zingiberis recens slice, herba Cymbopogonis Citrari slice, straw mushroom slice and herba Coriandri slice with strong fire, adding sauce for winter shade, boiling, adding shrimp, fish sauce, fresh Capsici fructus and granulated sugar, decocting, and adding coconut milk. Thai thinks that the food material of the Dongyinggong soup is exquisite and has good effects of stimulating appetite, clearing damp, softening blood vessels, strengthening spleen, dispelling dampness, relieving cough and relieving pain and the like. Researchers in Japan find that the Dongyinggong decoction has the effects of inhibiting the growth of digestive tract tumors and helping intestines and stomach to discharge redundant wastes and gases. At present, the products with the flavor of the winter yin-work are mainly developed into the winter yin-work soup block, the winter yin-work sauce and the like.
The Chinese sausage is not added with starch, can be stored for a long time, is eaten after being cooked, has delicious flavor, is mellow and thick, has long aftertaste, is more fragrant after being chewed, is far superior to sausage products in other countries, is one of Chinese traditional special foods, and is reputed at both inside and outside. Various sausages are different in processing method and characteristic compared with the famous Guangdong sausages, Sichuan sausages, Jiangsu Rugao sausages, Zhejiang pig and beef mixed sausages, Hunan large sausages and the like, but the sausage products prepared by the methods are fattened, and cannot meet the taste requirements of certain specific people along with the continuous improvement of the food requirements of people. The taste of the sausage is also improved in various ways in the prior art.
Chinese patent application No. 201410190025.2 discloses a green lemon mint flavor sausage, which comprises the following raw materials in parts by weight: main materials: 100 parts of lean pork, 15-25 parts of pig back fat and 70-80 parts of chicken breast meat; auxiliary materials: 15-20 parts of corn starch, 10-12 parts of soybean protein powder, 0.2-0.5 part of mint extract and 0.2-0.5 part of lime extract; preparing materials: 1.2-1.7 parts of glucose, 6.5-7.2 parts of salt, 2-2.3 parts of white sugar, 0.3-0.7 part of monosodium glutamate, 0.8-1.2 parts of sodium caseinate, 1.0-2.0 parts of chicken meal, 0.1-0.4 part of bone meal, 0.12-0.24 part of glycerol monolaurate, 1.2-1.4 parts of sodium alginate, 0.8-1.1 part of xanthan gum, 0.5-0.7 part of locust bean gum, 0.05-0.07 part of tea polyphenol, 0.07-0.09 part of sorbic acid and 0.06-0.08 part of L-cysteine. According to the product disclosed by the invention, the green lemon and the mint are added into the sausage so as to increase the flavor of the sausage. Chinese patent application No. 201410497156.5 discloses a hawthorn sausage and a preparation method thereof, belonging to the technical field of food, wherein the hawthorn sausage is prepared from the following ingredients in parts by weight: 450 parts of lean meat 350-containing materials, 220 parts of fat meat 170-containing materials, 50-80 parts of hawthorn, 8-12 parts of minced garlic, 7-11 parts of soy sauce, 10-20 parts of salt, 10-25 parts of white sugar and 3-5 parts of five spice powder. The taste of the sausage is improved by adding the hawthorn into the sausage.
The sausage is prepared by mixing fat meat and lean meat, has fishy smell and greasy feeling when being eaten, but is difficult to neutralize the fishy smell and the greasy feeling of the sausage only by adding hawthorn or mint, and a product for improving the flavor of the sausage by applying the flavor of winter yin on the sausage has not been reported.
Disclosure of Invention
In view of the above, the invention aims to provide winter yin flavor oil and winter yin flavor sausage aiming at the defects of the prior art, the winter yin flavor oil has the fruit fragrance special for citronella and lemon, the sour taste of citric acid and the spicy and hot fragrance special for hot pepper and ginger, is similar to the flavor of winter yin flavor soup, can neutralize the fishy smell and greasy feeling in the sausage, and has better mouthfeel.
In order to achieve the purpose, the invention adopts the following technical scheme:
the flavor oil comprises the following raw materials in parts by weight: 15-25 parts of chili essential oil, 1-3 parts of citronella oil, 0.5-1.5 parts of lemon oil, 3-5 parts of curry essential oil, 3-5 parts of celery seed essential oil, 2-4 parts of coriander seed essential oil, 2-4 parts of chive essential oil, 1-3 parts of ginger oleoresin, 1-3 parts of galangal essential oil, 1-2 parts of black pepper essential oil and 55-60 parts of soybean oil.
Further, the flavor oil of wintergreen and radix aconiti kusnezoffii is prepared by the following steps: weighing raw materials, uniformly mixing, heating and curing, and then finely filtering to obtain the flavor oil of wintergreen and radix aconiti lateralis preparata.
Further, the heating and curing temperature is 80-100 ℃, and the time is 20-30 min.
Further, the fine filtration is performed by using a filter cloth with 200 meshes and 300 meshes.
Application of flavor oil of DONGYIGONG in food production is provided. The flavor oil of Dongyinggong prepared by the invention has a flavor similar to that of Dongyinggong soup: the prepared winter yin flavor oil can be directly used as a seasoning or blend oil and used as a cooking food or a barbecue juice; or as food additive to improve the mouthfeel of the product, such as in a beverage or sauce, to impart a tart flavor to the product.
A flavor sausage prepared from winter-yin-deficiency flavor oil comprises the following raw materials in parts by weight: 400 parts of pig neck and back meat, 300 parts of streaky pork, 10-15 parts of cooking wine, 18-20 parts of light soy sauce, 10-15 parts of oyster sauce, 7-10 parts of salt, 3-5 parts of white sugar, 2-4 parts of chicken essence, 1.0-1.5 parts of winter-yin flavor oil, 4-6 parts of garlic, 1-2 parts of coriander, 1-2 parts of cumin, 5-6 parts of fresh red pepper, 4-6 parts of ginger, 18-25 parts of dried red pepper, 1-3 parts of onion and 1-2 parts of lemon leaf.
The preparation method of the winter yin Gong flavor sausage comprises the following steps: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; crushing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae to obtain red curry pieces;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 1-3 h;
(3) sausage filling and bundling: placing the pickled pork neck and back and streaky pork into a sausage filler for sausage filling, and bundling after canning into a length of 15-25 cm;
(4) air drying: and naturally drying the filled sausage for 7-10 days to obtain the product.
The invention has the beneficial effects that:
1. the winter yin flavor oil is prepared by taking chili essential oil, citronella oil and lemon oil as main materials, matching curry essential oil, celery seed essential oil, coriander seed essential oil, chive essential oil, ginger oleoresin, galangal essential oil, black pepper essential oil and the like, mixing, heating and curing, and has the fruit fragrance special for citronella and lemon, the acid taste of citric acid and the spicy fragrance special for pepper and ginger, and the curry essential oil, the celery seed essential oil, the coriander seed essential oil, the ginger oleoresin and the black pepper essential oil can enable the fragrance of various raw materials to be harmonious and mellow, rich in level and long in aftertaste. The effect of heating and curing is to make the flavor of the raw materials more harmonious and soft after being compounded.
Therefore, the sour and hot taste and the fresh aroma of the flavor oil of the winter yin effect can neutralize the fishy smell and greasy feeling of meat in the sausage, the flavor oil of the winter yin effect is used for preparing the flavor sausage of the winter yin effect, and garlic, coriander, fresh red pepper, ginger, dry red pepper, onion and lemon leaves are also used for crushing and preparing the red curry pieces for increasing the flavor of the sausage, and the prepared red curry pieces are red, so that the color development effect can be achieved, and the color of the sausage is more attractive.
2. In addition, lemon leaves are added in the red curry pieces, so that the lemon leaves have faint scent taste, and the effects of reducing phlegm and stimulating appetite are achieved. The essential oils prepared from citronella oil, lemon oil, curry essential oil, celery seed essential oil, coriander seed essential oil, ginger oleoresin, black pepper essential oil and the like in the flavor oil with winter yin effect can inhibit the activity of peroxidase to a certain extent, so that the antioxidant effect is achieved, in addition, alcohols, phenols, aldehydes, flavonoids and the like in the plant essential oil can inhibit the propagation of microorganisms, so that the antibacterial and bactericidal effects are achieved, and the quality guarantee period of the product is prolonged.
Detailed Description
The invention will be further described with reference to specific examples in which essential oils of capsicum, citronella, lemon, curry, celery seed, coriander seed, shallot, ginger, galangal and black pepper are supercritical CO2Is prepared by technical extraction and is provided by Zhengzhou Xuemelong food spice Limited company.
Example 1
The flavor oil comprises the following raw materials in parts by weight: 15 parts of chili essential oil, 1 part of citronella oil, 0.5 part of lemon oil, 5 parts of curry essential oil, 3 parts of celery seed essential oil, 2 parts of coriander seed essential oil, 2 parts of chive essential oil, 1 part of ginger oleoresin, 1 part of galangal essential oil, 1 part of black pepper essential oil and 55 parts of soybean oil.
The flavor oil of the winter yin Gong is prepared by the following steps: weighing raw materials, mixing well, heating and curing at 80 deg.C for 20min, and fine filtering with filter cloth with 200 mesh to remove precipitate to obtain flavor oil of wintergreen.
A flavor sausage prepared from winter-yin-deficiency flavor oil comprises the following raw materials in parts by weight: 300 parts of pork neck and back meat, 300 parts of streaky pork, 10 parts of cooking wine, 18 parts of light soy sauce, 10 parts of oyster sauce, 7 parts of salt, 3 parts of white sugar, 2 parts of chicken essence, 1 part of winter-yin flavor oil, 4 parts of garlic, 2 parts of coriander, 1 part of cumin, 6 parts of fresh red pepper, 4 parts of ginger, 18 parts of dry red pepper, 1 part of onion and 1 part of lemon leaf.
The preparation method of the winter yin Gong flavor sausage comprises the following steps: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; mixing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae, and crushing in a food processor to obtain red curry powder;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 1 h;
(3) sausage filling and bundling: placing the pickled pork neck and back meat and streaky pork into a sausage filler for sausage filling, and bundling after canning to a length of 15 cm;
(4) air drying: and naturally drying the filled sausage for 7 days to obtain the product.
Example 2
The flavor oil comprises the following raw materials in parts by weight: 16 parts of chili essential oil, 2 parts of citronella oil, 0.6 part of lemon oil, 4.5 parts of curry essential oil, 3.5 parts of celery seed essential oil, 2.5 parts of coriander seed essential oil, 2.5 parts of chive essential oil, 1.5 parts of ginger oleoresin, 1.5 parts of galangal essential oil, 1.2 parts of black pepper essential oil and 56 parts of soybean oil.
The flavor oil of the winter yin Gong is prepared by the following steps: weighing raw materials, mixing well, heating and curing at 90 deg.C for 22min, and fine filtering with filter cloth with 230 mesh to remove precipitate to obtain flavor oil of wintergreen.
A flavor sausage prepared from winter-yin-deficiency flavor oil comprises the following raw materials in parts by weight: 320 parts of pork neck and back meat, 290 parts of streaky pork, 11 parts of cooking wine, 19 parts of light soy sauce, 11 parts of oyster sauce, 8 parts of salt, 3.5 parts of white sugar, 2.5 parts of chicken essence, 1.1 parts of winter yin flavor oil, 4.5 parts of garlic, 1.8 parts of coriander, 1.2 parts of cumin, 5.8 parts of fresh red pepper, 4.5 parts of ginger, 19 parts of dried red pepper, 1.5 parts of onion and 1.2 parts of lemon leaf.
The preparation method of the winter yin Gong flavor sausage comprises the following steps: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; mixing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae, and crushing in a food processor to obtain red curry powder;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 2 h;
(3) sausage filling and bundling: placing the pickled pork neck and back meat and streaky pork into a sausage filler for sausage filling, and bundling after canning to 20cm in length;
(4) air drying: and naturally drying the filled sausage for 8 days to obtain the product.
Example 3
The flavor oil comprises the following raw materials in parts by weight: 20 parts of chili essential oil, 2 parts of citronella oil, 1 part of lemon oil, 4 parts of curry essential oil, 4 parts of celery seed essential oil, 3 parts of coriander seed essential oil, 3 parts of chive essential oil, 2 parts of ginger oleoresin, 2 parts of galangal essential oil, 1.5 parts of black pepper essential oil and 57.5 parts of soybean oil.
The flavor oil of the winter yin Gong is prepared by the following steps: weighing raw materials, mixing well, heating and curing at 100 deg.C for 24min, and fine filtering with filter cloth with 270 mesh to remove precipitate to obtain flavor oil of wintergreen.
A flavor sausage prepared from winter-yin-deficiency flavor oil comprises the following raw materials in parts by weight: 340 parts of pork neck and back meat, 280 parts of streaky pork, 12 parts of cooking wine, 20 parts of light soy sauce, 12 parts of oyster sauce, 9 parts of salt, 4 parts of white sugar, 3 parts of chicken essence, 1.2 parts of winter-yin flavor oil, 5 parts of garlic, 1.6 parts of coriander, 1.4 parts of cumin, 5.6 parts of fresh red pepper, 5 parts of ginger, 20 parts of dried red pepper, 2 parts of onion and 1.4 parts of lemon leaf.
The preparation method of the winter yin Gong flavor sausage comprises the following steps: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; mixing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae, and crushing in a food processor to obtain red curry powder;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 3 h;
(3) sausage filling and bundling: placing the pickled pork neck and back meat and streaky pork into a sausage filler for sausage filling, and bundling after canning to a length of 25 cm;
(4) air drying: and naturally drying the filled sausage for 9 days to obtain the product.
Example 4
The flavor oil comprises the following raw materials in parts by weight: 18 parts of chili essential oil, 1 part of citronella oil, 0.8 part of lemon oil, 3.5 parts of curry essential oil, 4.5 parts of celery seed essential oil, 3.5 parts of coriander seed essential oil, 3.5 parts of chive essential oil, 2.5 parts of ginger oleoresin, 2.5 parts of galangal essential oil, 1.5 parts of black pepper essential oil and 58 parts of soybean oil.
The flavor oil of the winter yin Gong is prepared by the following steps: weighing raw materials, mixing well, heating and curing at 85 deg.C for 25min, and fine filtering with filter cloth with mesh of 300 mesh to remove precipitate to obtain flavor oil of wintergreen.
A flavor sausage prepared from winter-yin-deficiency flavor oil comprises the following raw materials in parts by weight: 350 parts of pork neck and back meat, 260 parts of streaky pork, 13 parts of cooking wine, 18 parts of light soy sauce, 13 parts of oyster sauce, 10 parts of salt, 4.5 parts of white sugar, 3.5 parts of chicken essence, 1.3 parts of winter yin flavor oil, 5.5 parts of garlic, 1.5 parts of coriander, 1.6 parts of cumin, 5.5 parts of fresh red pepper, 5.5 parts of ginger, 21 parts of dried red pepper, 2.5 parts of onion and 1.5 parts of lemon leaf.
The preparation method of the winter yin Gong flavor sausage comprises the following steps: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; mixing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae, and crushing in a food processor to obtain red curry powder;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 2 h;
(3) sausage filling and bundling: placing the pickled pork neck and back meat and streaky pork into a sausage filler for sausage filling, and bundling after canning to a length of 15 cm;
(4) air drying: and naturally drying the filled sausage for 10 days to obtain the product.
Example 5
The flavor oil comprises the following raw materials in parts by weight: 22 parts of chili essential oil, 2 parts of citronella oil, 0.9 part of lemon oil, 3 parts of curry essential oil, 5 parts of celery seed essential oil, 4 parts of coriander seed essential oil, 4 parts of chive essential oil, 3 parts of ginger oleoresin, 3 parts of galangal essential oil, 1.6 parts of black pepper essential oil and 59 parts of soybean oil.
The flavor oil of the winter yin Gong is prepared by the following steps: weighing raw materials, mixing well, heating and curing at 95 deg.C for 30min, and fine filtering with filter cloth with 200 mesh to remove precipitate to obtain flavor oil of wintergreen.
A flavor sausage prepared from winter-yin-deficiency flavor oil comprises the following raw materials in parts by weight: 360 parts of pork neck and back meat, 250 parts of streaky pork, 14 parts of cooking wine, 19 parts of light soy sauce, 14 parts of oyster sauce, 7 parts of salt, 5 parts of white sugar, 4 parts of chicken essence, 1.4 parts of winter-yin flavor oil, 6 parts of garlic, 1.2 parts of coriander, 1.8 parts of cumin, 5.4 parts of fresh red pepper, 6 parts of ginger, 22 parts of dried red pepper, 3 parts of onion and 1.6 parts of lemon leaf.
The preparation method of the winter yin Gong flavor sausage comprises the following steps: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; mixing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae, and crushing in a food processor to obtain red curry powder;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 3 h;
(3) sausage filling and bundling: placing the pickled pork neck and back meat and streaky pork into a sausage filler for sausage filling, and bundling after canning to 20cm in length;
(4) air drying: and naturally drying the filled sausage for 9 days to obtain the product.
Example 6
The flavor oil comprises the following raw materials in parts by weight: 23 parts of chili essential oil, 3 parts of citronella oil, 1.2 parts of lemon oil, 4.5 parts of curry essential oil, 3 parts of celery seed essential oil, 2 parts of coriander seed essential oil, 4 parts of chive essential oil, 2.5 parts of ginger oleoresin, 2.5 parts of galangal essential oil, 1.8 parts of black pepper essential oil and 60 parts of soybean oil.
The flavor oil of the winter yin Gong is prepared by the following steps: weighing raw materials, mixing well, heating and curing at 80 deg.C for 20min, and fine filtering with filter cloth with 230 mesh to remove precipitate to obtain flavor oil of wintergreen.
A flavor sausage prepared from winter-yin-deficiency flavor oil comprises the following raw materials in parts by weight: 380 parts of pork neck and back meat, 240 parts of streaky pork, 15 parts of cooking wine, 20 parts of light soy sauce, 15 parts of oyster sauce, 8 parts of salt, 3 parts of white sugar, 2 parts of chicken essence, 1.5 parts of winter-yin flavor oil, 4 parts of garlic, 1.4 parts of coriander, 1.2 parts of cumin, 5.2 parts of fresh red pepper, 4.5 parts of ginger, 23 parts of dried red pepper, 1.5 parts of onion and 1.8 parts of lemon leaf.
The preparation method of the winter yin Gong flavor sausage comprises the following steps: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; mixing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae, and crushing in a food processor to obtain red curry powder;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 2 h;
(3) sausage filling and bundling: placing the pickled pork neck and back meat and streaky pork into a sausage filler for sausage filling, and bundling after canning to a length of 25 cm;
(4) air drying: and naturally drying the filled sausage for 8 days to obtain the product.
Example 7
The flavor oil comprises the following raw materials in parts by weight: 24 parts of chili essential oil, 1 part of citronella oil, 1.4 parts of lemon oil, 4 parts of curry essential oil, 3.5 parts of celery seed essential oil, 2.5 parts of coriander seed essential oil, 3.5 parts of chive essential oil, 2 parts of ginger oleoresin, 2 parts of galangal essential oil, 2 parts of black pepper essential oil and 55 parts of soybean oil.
The flavor oil of the winter yin Gong is prepared by the following steps: weighing raw materials, uniformly mixing, heating and curing at 90 ℃ for 25min, and then finely filtering by adopting filter cloth with 270 meshes to remove precipitates to obtain the flavor oil of winter-yin Gong.
A flavor sausage prepared from winter-yin-deficiency flavor oil comprises the following raw materials in parts by weight: 390 parts of pork neck and back meat, 220 parts of streaky pork, 10 parts of cooking wine, 18 parts of light soy sauce, 11 parts of oyster sauce, 9 parts of salt, 4 parts of white sugar, 3 parts of chicken essence, 1 part of winter-yin flavor oil, 5 parts of garlic, 1 part of coriander, 1.3 parts of cumin, 5 parts of fresh red pepper, 5 parts of ginger, 24 parts of dried red pepper, 2 parts of onion and 2 parts of lemon leaf.
The preparation method of the winter yin Gong flavor sausage comprises the following steps: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; mixing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae, and crushing in a food processor to obtain red curry powder;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 3 h;
(3) sausage filling and bundling: placing the pickled pork neck and back meat and streaky pork into a sausage filler for sausage filling, and bundling after canning to a length of 15 cm;
(4) air drying: and naturally drying the filled sausage for 7 days to obtain the product.
Example 8
The flavor oil comprises the following raw materials in parts by weight: 25 parts of chili essential oil, 2 parts of citronella oil, 1.5 parts of lemon oil, 3 parts of curry essential oil, 4 parts of celery seed essential oil, 3 parts of coriander seed essential oil, 3 parts of chive essential oil, 3 parts of ginger oleoresin, 3 parts of galangal essential oil, 1.5 parts of black pepper essential oil and 56 parts of soybean oil.
The flavor oil of the winter yin Gong is prepared by the following steps: weighing raw materials, mixing well, heating and curing at 100 deg.C for 30min, and fine filtering with filter cloth with 300 mesh to remove precipitate to obtain flavor oil of wintergreen.
A flavor sausage prepared from winter-yin-deficiency flavor oil comprises the following raw materials in parts by weight: 400 parts of pork neck and back meat, 200 parts of streaky pork, 12 parts of cooking wine, 19 parts of light soy sauce, 12 parts of oyster sauce, 10 parts of salt, 5 parts of white sugar, 4 parts of chicken essence, 1.1 parts of winter-yin flavor oil, 6 parts of garlic, 1.5 parts of coriander, 1.2 parts of cumin, 5 parts of fresh red pepper, 6 parts of ginger, 25 parts of dried red pepper, 3 parts of onion and 1.5 parts of lemon leaf.
The preparation method of the winter yin Gong flavor sausage comprises the following steps: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; mixing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae, and crushing in a food processor to obtain red curry powder;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 2 h;
(3) sausage filling and bundling: placing the pickled pork neck and back meat and streaky pork into a sausage filler for sausage filling, and bundling after canning to 20cm in length;
(4) air drying: and naturally drying the filled sausage for 8 days to obtain the product.
Comparative example 1
Comparative example 1 is substantially the same as example 3, except that: adjusting the formula of the flavor oil of the winter yin Gong, namely: removing curry essential oil and celery seed essential oil, and correspondingly increasing the amount of soybean oil, namely:
the flavor oil comprises the following raw materials in parts by weight: 20 parts of pepper essential oil, 2 parts of citronella oil, 1 part of lemon oil, 3 parts of coriander seed essential oil, 3 parts of chive essential oil, 2 parts of ginger oleoresin, 2 parts of galangal essential oil, 1.5 parts of black pepper essential oil and 65.5 parts of soybean oil.
Comparative example 2
Comparative example 2 is substantially the same as example 3 except that: adjusting the formula of the flavor oil of the winter yin Gong, namely: removing coriander seed essential oil and shallot essential oil, and correspondingly increasing the amount of soybean oil, namely:
the flavor oil comprises the following raw materials in parts by weight: 20 parts of chili essential oil, 2 parts of citronella oil, 1 part of lemon oil, 4 parts of curry essential oil, 4 parts of celery seed essential oil, 2 parts of ginger oleoresin, 2 parts of galangal essential oil, 1.5 parts of black pepper essential oil and 63.5 parts of soybean oil.
Comparative example 3
Comparative example 2 is substantially the same as example 3 except that: adjusting the formula of the flavor oil of the winter yin Gong, namely: removing the black pepper essential oil and the galangal essential oil, and correspondingly increasing the amount of the soybean oil, namely:
the flavor oil comprises the following raw materials in parts by weight: 20 parts of chili essential oil, 2 parts of citronella oil, 1 part of lemon oil, 4 parts of curry essential oil, 4 parts of celery seed essential oil, 3 parts of coriander seed essential oil, 3 parts of chive essential oil, 2 parts of ginger oleoresin and 61 parts of soybean oil.
Comparative example 4
Comparative example 4 is substantially the same as example 3 except that: adjusting the formula of the flavor oil of the winter yin Gong, namely: the flavor oil comprises the following raw materials in parts by weight: 10 parts of pepper essential oil, 5 parts of citronella oil, 0.2 part of lemon oil, 1 part of curry essential oil, 1 part of celery seed essential oil, 5 parts of coriander seed essential oil, 0.5 part of chive essential oil, 0.5 part of ginger oleoresin, 3.5 parts of galangal essential oil, 0.5 part of black pepper essential oil and 62.5 parts of soybean oil.
Comparative example 5
Comparative example 5 is substantially the same as example 3 except that: adjusting the formula of the flavor oil of the winter yin Gong, namely: the flavor oil comprises the following raw materials in parts by weight: 12 parts of chili essential oil, 4 parts of citronella oil, 0.4 part of lemon oil, 2 parts of curry essential oil, 2 parts of celery seed essential oil, 6 parts of coriander seed essential oil, 1 part of chive essential oil, 0.8 part of ginger oleoresin, 3.8 parts of galangal essential oil, 0.8 part of black pepper essential oil and 65 parts of soybean oil.
Comparative example 6
Comparative example 6 is substantially the same as example 3 except that: adjusting the formula of the flavor oil of the winter yin Gong, namely: the flavor oil comprises the following raw materials in parts by weight: 26 parts of chili essential oil, 0.5 part of citronella oil, 1.8 parts of lemon oil, 6 parts of curry essential oil, 6 parts of celery seed essential oil, 0.5 part of coriander seed essential oil, 5 parts of chive essential oil, 3.5 parts of ginger oleoresin, 0.5 part of galangal essential oil, 2.5 parts of black pepper essential oil and 50 parts of soybean oil.
Comparative example 7
Comparative example 7 is substantially the same as example 3 except that: adjusting the formula of the flavor oil of the winter yin Gong, namely: the flavor oil comprises the following raw materials in parts by weight: 30 parts of chili essential oil, 0.2 part of citronella oil, 2 parts of lemon oil, 7 parts of curry essential oil, 7 parts of celery seed essential oil, 1 part of coriander seed essential oil, 6 parts of chive essential oil, 3.8 parts of ginger oleoresin, 0.8 part of galangal essential oil, 3 parts of black pepper essential oil and 52 parts of soybean oil.
Sensory evaluation of Dongyinggong flavor oil
Sensory evaluation criteria of winter shade flavor oil are shown in table 1, and sensory results of examples 1 to 8 of the present invention and comparative examples 1 to 7 are shown in table 2.
TABLE 1 evaluation Standard of winter Ying flavor oil
TABLE 2 sensory evaluation results
As can be seen from tables 1 and 2, the flavor oils of Dongyong province prepared in examples 1-8 of the present invention have the fruit flavors of citronella and lemon, the sour taste of lemon, and the spicy and hot flavors of chili and ginger, and the flavors are harmonious and mellow, similar to the flavor of Dongyong province, while the formula of example 3 is most preferred. While comparative examples 1-3 removed a part of the raw materials with respect to example 3, in which comparative example 1 removed curry essential oil and celery seed essential oil, comparative example 2 removed coriander seed essential oil and shallot essential oil, and comparative example 3 removed black pepper essential oil and galangal essential oil, the prepared wintergreen flavor oil was not harmonious in flavor and poor in taste. And the comparative examples 4 to 7 adjust the proportion of the flavor oil of wintery yintong, the preparation method is the same as that in the example 3, and the sensory evaluation result shows that the proper proportion has great influence on the flavor of the flavor oil of wintery yintong, so that the product prepared by the formula of the flavor oil of wintery yintong disclosed by the invention has the best flavor.
Finally, the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and other modifications or equivalent substitutions made by the technical solutions of the present invention by those of ordinary skill in the art should be covered within the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solutions of the present invention.
Claims (4)
1. The flavor oil with the effect of wintering yin is characterized by comprising the following components in parts by weight: the composite material comprises the following raw materials in parts by weight: 15-25 parts of chili essential oil, 1-3 parts of citronella oil, 0.5-1.5 parts of lemon oil, 3-5 parts of curry essential oil, 3-5 parts of celery seed essential oil, 2-4 parts of coriander seed essential oil, 2-4 parts of chive essential oil, 1-3 parts of ginger oleoresin, 1-3 parts of galangal essential oil, 1-2 parts of black pepper essential oil and 55-60 parts of soybean oil;
the flavor oil of the winter yin Gong is as follows: prepared by the following steps: weighing raw materials, uniformly mixing, heating and curing, and then finely filtering to obtain wintergreen flavor oil;
the heating and curing temperature is 80-100 ℃, and the time is 20-30 min;
the fine filtration is carried out by adopting filter cloth with 200-mesh and 300-mesh meshes.
2. Use of a wintergreen shade flavor oil according to claim 1 in food production.
3. A flavored sausage prepared by using the winter shade flavor oil of claim 1, which is characterized in that: the composite material comprises the following raw materials in parts by weight: 400 parts of pig neck and back meat, 300 parts of streaky pork, 10-15 parts of cooking wine, 18-20 parts of light soy sauce, 10-15 parts of oyster sauce, 7-10 parts of salt, 3-5 parts of white sugar, 2-4 parts of chicken essence, 1.0-1.5 parts of winter-yin flavor oil, 4-6 parts of garlic, 1-2 parts of coriander, 1-2 parts of cumin, 5-6 parts of fresh red pepper, 4-6 parts of ginger, 18-25 parts of dried red pepper, 1-3 parts of onion and 1-2 parts of lemon leaf.
4. A preparation method of the winter shade flavor sausage as claimed in claim 3, wherein the preparation method comprises the following steps: the method is characterized in that: the method comprises the following steps:
(1) raw material treatment: cleaning the pork neck and back and streaky pork, draining water, drying the surface water, and dicing; crushing Bulbus Allii, herba Coriandri, fresh Capsici fructus, rhizoma Zingiberis recens, dry Capsici fructus, Bulbus Allii Cepae and folium Citri Limoniae to obtain red curry pieces;
(2) pickling: uniformly stirring cooking wine, light soy sauce, oyster sauce, salt, white sugar, chicken essence, cumin, winter yin flavor oil, red curry, cut pork neck and back and streaky pork, and pickling for 1-3 h;
(3) sausage filling and bundling: placing the pickled pork neck and back and streaky pork into a sausage filler for sausage filling, and bundling after canning into a length of 15-25 cm;
(4) air drying: and naturally drying the filled sausage for 7-10 days to obtain the product.
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| CN110384194A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of sausage seasoning of wrinkled giant hyssop taste and its application |
| CN110384225A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of preparation method of the sausage seasoning of wrinkled giant hyssop taste |
| CN110419710B (en) * | 2019-08-30 | 2022-09-09 | 广州馨杰添加剂有限公司 | Winter yin-invigorating essence and preparation method thereof |
| CN113647598B (en) * | 2021-08-16 | 2023-05-23 | 天津春发生物科技集团有限公司 | Winter yin essence and preparation method thereof |
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| CN105580917A (en) * | 2015-12-24 | 2016-05-18 | 成都易盟数字科技发展有限公司 | Hot and sour chili flavoring oil |
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| CN1130128C (en) * | 2001-06-27 | 2003-12-10 | 食品工业发展研究所 | Flavouring oil for dish and its preparing process |
| JP2005112794A (en) * | 2003-10-08 | 2005-04-28 | Picaso Cosmetic Laboratory Ltd | Bath medicine |
| CN101755925A (en) * | 2008-12-26 | 2010-06-30 | 王兴平 | Hot pot red oil and preparation method thereof |
| CN102038224B (en) * | 2010-12-24 | 2013-05-08 | 辛丘岩 | Food of Thai fried fish and producing method thereof |
| CN104172051B (en) * | 2014-07-21 | 2016-02-10 | 凯里学院 | A kind of local flavor acid soup dips in water and preparation method thereof |
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| CN1254520A (en) * | 1999-11-01 | 2000-05-31 | 济南联合大学 | Compound oil-resin flavouring |
| CN101669552A (en) * | 2009-08-24 | 2010-03-17 | 天津春发食品配料有限公司 | Seasoning oil containing sesame oil, natural essential oil and oleoresin |
| CN103251025A (en) * | 2013-05-03 | 2013-08-21 | 郑州雪麦龙食品香料有限公司 | Spice seasoning and preparation method thereof |
| CN105580917A (en) * | 2015-12-24 | 2016-05-18 | 成都易盟数字科技发展有限公司 | Hot and sour chili flavoring oil |
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