CN106889474A - A kind of spiced hot dog meat - Google Patents
A kind of spiced hot dog meat Download PDFInfo
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- CN106889474A CN106889474A CN201611266789.0A CN201611266789A CN106889474A CN 106889474 A CN106889474 A CN 106889474A CN 201611266789 A CN201611266789 A CN 201611266789A CN 106889474 A CN106889474 A CN 106889474A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 114
- 235000019692 hotdogs Nutrition 0.000 title claims abstract description 26
- 239000000284 extract Substances 0.000 claims abstract description 38
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013736 caramel Nutrition 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 235000021028 berry Nutrition 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 5
- 244000157790 Buglossoides arvense Species 0.000 claims description 17
- 235000004256 Buglossoides arvense Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 12
- 241000759909 Camptotheca Species 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 240000004784 Cymbopogon citratus Species 0.000 claims description 10
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000002137 ultrasound extraction Methods 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 239000001387 apium graveolens Substances 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 239000002285 corn oil Substances 0.000 claims description 5
- 235000005687 corn oil Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 230000009467 reduction Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 7
- 244000000010 microbial pathogen Species 0.000 abstract description 7
- 235000021270 cold food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 239000000419 plant extract Substances 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 13
- 230000036541 health Effects 0.000 description 7
- 241000722363 Piper Species 0.000 description 3
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- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020097 white wine Nutrition 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
Abstract
The invention mainly relates to food technology field, a kind of spiced hot dog meat is disclosed, be made up of following raw material：Dog meats, white granulated sugar, Angel brewer's yeast, caramel liquid, salt, spice, camplotheca acuminata berry extract, Radix Arnebiae extract；It is spicy tasty and refreshing, it is salty it is comfortable in, aromatic flavour, without meat fishy smell, fat content is few, protect cardiovascular and cerebrovascular, enrich dog meats cooking methods, income improve 16.8%；Dog meats soaks through edible alkali solution, desalinates fishy smell, and tenderization meat, it is easy to be cooked, dog meats kills residual pathogenic microorganism through Angel beer yeast fermenting, and Shelf-life, alcohol volatilization during culinary art removes meat fishy smell；Adding pure plant extracts, Shelf-life increases the fragrance and healthcare function of dog meats, it is to avoid gets angry, protects cardiovascular and cerebrovascular；After adding spice shortening, add caramel liquid to be steamed and air-dried, make dog meats cold food chewiness, warm-served food is delicate, is easy to pack and preserves, and saves production cost, can be preserved 12 months under freezing state.
Description
Technical field
The invention mainly relates to food technology field, more particularly to a kind of spiced hot dog meat.
Background technology
Dog meats, is called " fragrant meat " or " sheep ", there is most distinguished kidney treasured good reputation, and mouthfeel is delicate, and meat densification is full, rich in high-quality
Globulin, fat, vitamin and mineral element, can build up resistance, physical fitness, improve digestion power, promote blood to follow
Ring, improves sexual function, improves coldness of extremities, fatigue-relieving.
Although dog meats nutrition is enriched, fishy smell is heavier, prevents many consumers from receiving, and is soaked using spice and white wine
The method steeped and pickle, the effect for removing fishy smell is not obvious, and makes the mouthfeel of dog meats more single, it is impossible to meet consumer
Mouthfeel demand.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of spiced hot dog meat.
A kind of spiced hot dog meat, is made up of the raw material of following weight portion：Dog meats 76 ~ 78, white granulated sugar 2 ~ 4, Angel brewer's yeast 2
~ 4, caramel liquid 5 ~ 7, salt 3.2 ~ 3.4, spice 1.2 ~ 1.4, camplotheca acuminata berry extract 0.7 ~ 0.9, Radix Arnebiae extract 0.6 ~ 0.8.
Described caramel liquid, is, to the corn oil that white sand sugar weight 1/2 is added in jacketed pan, to be heated to 80 ~ 85 DEG C, is added
White granulated sugar, is stirred continuously, and to red sauce is produced, obtains caramel liquid.
Described spice, is made up of the raw material of following weight portion：Chive 16 ~ 18, ginger 16 ~ 18, capsicum 22 ~ 24, Hu
Green pepper 7 ~ 9, anistree 7 ~ 9, fennel seeds 7 ~ 9, celery seed 5 ~ 7, tsaoko 5 ~ 7, fructus amomi 5 ~ 7, lemon grass (Cymbopogon citratus) 5 ~ 7.
Described camplotheca acuminata berry extract, is to clean Common Camptotheca Fruit, is crushed, and is fried to raw fragrant, adds 50 ~ 60 times of Common Camptotheca Fruit weight
The water of amount, in 35 ~ 37kHz ultrasonic extractions 30 ~ 35 minutes, it was original 1/10 that heating is boiled to volume, and filtering obtains Common Camptotheca Fruit and carries
Take thing.
Described Radix Arnebiae extract, is to clean Asian puccoon, and it is 0.3 ~ 0.5% to add 2 ~ 3 times of mass fractions of amount of Asian puccoon weight
Edible alkali solution, freeze 16 ~ 18 hours, after naturally to thaw, it is 53 ~ 55% to add 70 ~ 80 times of volume fractions of amount of Asian puccoon weight
Alcoholic solution, in 31 ~ 33kHz ultrasonic extractions 25 ~ 30 minutes, it was original 1/12 that heating is boiled to volume, and filtering obtains Asian puccoon
Extract.
A kind of preparation method of spiced hot dog meat, specifically includes following steps：
（1）Fresh, the healthy dog meats of selection, cleans, stripping and slicing, and size is 10 ~ 12cm, is placed in the food that mass concentration is 0.4 ~ 0.6%
Soaked 2 hours with aqueous slkali, desalinate fishy smell, tenderization meat, it is easy to be cooked, then be placed in immersion 2 ~ 3 hours in clear water, draining,
Obtain clean dog meats；
（2）After white granulated sugar plus a small amount of water are melted, clean dog meats is added, be well mixed, add Angel brewer's yeast, it is placed in 21 ~
23 DEG C ferment 3 ~ 4 days, produce fermenting aroma, reduce fat content, and a small amount of alcohol immerses the histocyte of dog meats, kills dog meats
In residual pathogenic microorganism, safety and Health, Shelf-life, alcohol volatilization during culinary art removes meat fishy smell, and tenderization meat obtains
Fermentation dog meats；
（3）Salt, camplotheca acuminata berry extract and Radix Arnebiae extract are well mixed, fermentation dog meats is added, it is small in 2 ~ 4 DEG C of immersions 1 ~ 2
When, tumbling 30 ~ 35 minutes suppresses pathogenic microorganism, and Shelf-life increases the fragrance and healthcare function of dog meats, it is to avoid get angry,
Protection cardiovascular and cerebrovascular, obtains tumbling dog meats；
（4）To 7 ~ 8 times of cold water of amount of tumbling dog meats weight are added in tumbling dog meats, after adding spice, heating to boil, small fire is slow
It is original 1/4 to stew to discharge reduction, is taken out, and is placed in cooling chamber, naturally cools to central temperature for 10 ~ 12 DEG C, obtains ripe dog meats；
（5）Ripe dog meats is torn into dog meats bar, length is 4 ~ 5cm, and width is 0.5 ~ 0.7cm, by caramel liquid uniform application in dog meats
Bar, 126 ~ 128 DEG C steam 25 ~ 30 minutes, take out, and it is 26 ~ 28% to air-dry to water content, make dog meats cold food chewiness, and warm-served food is delicate,
First taste it is salty it is comfortable in, rear taste is spicy tasty and refreshing, reduces moisture, is easy to pack and preserves, and saves production cost, obtains spiced hot dog meat；
（6）Vacuum packaging, 31 ~ 33kGy radiation sterilization, inspection obtains finished product.
The step（5）Air-dry, temperature be 52 ~ 54 DEG C, humidity be 65 ~ 67%, wind speed be 7 ~ 9m/s.
The eating method of the spiced hot dog meat, opens packaging, directly eats, also can steam heat 10 ~ 15 minutes after it is edible.
It is an advantage of the invention that：The present invention provide a kind of spiced hot dog meat, it is spicy tasty and refreshing, it is salty it is comfortable in, aromatic flavour, nothing
Meat fishy smell, fat content is few, protects cardiovascular and cerebrovascular, enriches the cooking methods of dog meats, and income improves 16.8%；Dog meats is through food
With aqueous slkali soaking, desalinate fishy smell, tenderization meat, it is easy to be cooked；Dog meats produces fermenting aroma through Angel beer yeast fermenting,
Fat content is reduced, a small amount of alcohol immerses the histocyte of dog meats, kills the residual pathogenic microorganism in dog meats, and safety is strong
Health, Shelf-life, alcohol volatilization during culinary art removes meat fishy smell, tenderization meat；Add pure plant extracts, by tumbling and
Pickle, suppress pathogenic microorganism, Shelf-life increases the fragrance and healthcare function of dog meats, it is to avoid gets angry, protects heart and brain blood
Pipe；After adding spice shortening, add caramel liquid to be steamed and air-dried, make dog meats cold food chewiness, warm-served food is delicate, and just taste is salty sweet
Moderate, rear taste is spicy tasty and refreshing, reduces moisture, is easy to pack and preserves, and saves production cost, and 12 can be preserved under freezing state
Month.
Specific embodiment
Below the present invention is illustrated with specific embodiment.
Embodiment 1
A kind of spiced hot dog meat, is made up of the raw material of following weight portion：Dog meats 76, white granulated sugar 2, Angel brewer's yeast 2, caramel liquid 5,
Salt 3.2, spice 1.2, camplotheca acuminata berry extract 0.7, Radix Arnebiae extract 0.6.
Described caramel liquid, is, to the corn oil that white sand sugar weight 1/2 is added in jacketed pan, to be heated to 80 ~ 85 DEG C, is added
White granulated sugar, is stirred continuously, and to red sauce is produced, obtains caramel liquid.
Described spice, is made up of the raw material of following weight portion：Chive 16, ginger 16, capsicum 22, pepper 7, anistree 7,
Fennel seeds 7, celery seed 5, tsaoko 5, fructus amomi 5, lemon grass (Cymbopogon citratus) 5.
Described camplotheca acuminata berry extract, is to clean Common Camptotheca Fruit, is crushed, and is fried to raw fragrant, adds 50 times of amounts of Common Camptotheca Fruit weight
Water, in 35kHz ultrasonic extractions 30 minutes, it was original 1/10 that heating is boiled to volume, and filtering obtains camplotheca acuminata berry extract.
Described Radix Arnebiae extract, is to clean Asian puccoon, the mass fractions for adding 2 times of amounts of Asian puccoon weight be 0.3% it is edible
Aqueous slkali, freezes 16 hours, and after naturally to thaw, the volume fraction for adding 70 times of amounts of Asian puccoon weight is 53% alcoholic solution, in
31kHz ultrasonic extractions 25 minutes, it is original 1/12 that heating is boiled to volume, filtering, obtains Radix Arnebiae extract.
A kind of preparation method of spiced hot dog meat, specifically includes following steps：
（1）Fresh, the healthy dog meats of selection, cleans, stripping and slicing, and size is 10 ~ 12cm, is placed in the dietary alkali that mass concentration is 0.5%
Soaked 2 hours in solution, desalinate fishy smell, tenderization meat, it is easy to be cooked, then be placed in immersion 2 hours in clear water, draining is obtained totally
Dog meats；
（2）After white granulated sugar plus a small amount of water are melted, clean dog meats is added, be well mixed, add Angel brewer's yeast, be placed in 21 DEG C
Fermentation 4 days, produces fermenting aroma, reduces fat content, and a small amount of alcohol immerses the histocyte of dog meats, residual in killing dog meats
Stay pathogenic microorganism, safety and Health, Shelf-life, alcohol volatilization during culinary art removes meat fishy smell, tenderization meat, and must ferment dog
Meat；
（3）Salt, camplotheca acuminata berry extract and Radix Arnebiae extract are well mixed, fermentation dog meats is added, soaked 2 hours in 4 DEG C, rolling
Rub 30 minutes, suppress pathogenic microorganism, Shelf-life increases the fragrance and healthcare function of dog meats, it is to avoid gets angry, protects heart and brain
Blood vessel, obtains tumbling dog meats；
（4）To 8 times of cold water of amount of tumbling dog meats weight are added in tumbling dog meats, after adding spice, heating to boil, small fire is stewed slowly
It is original 1/4 to discharge reduction, takes out, be placed in cooling chamber, naturally cool to central temperature for 10 ~ 12 DEG C, obtains ripe dog meats；
（5）Ripe dog meats is torn into dog meats bar, length is 4 ~ 5cm, and width is 0.5 ~ 0.7cm, by caramel liquid uniform application in dog meats
Bar, 126 DEG C steam 30 minutes, take out, in temperature be 52 DEG C, humidity be 65%, wind speed be 8m/s, air-dry to water content be 26 ~
28%, make dog meats cold food chewiness, warm-served food is delicate, just taste it is salty it is comfortable in, rear taste is spicy tasty and refreshing, reduces moisture, is easy to pack and protects
Deposit, save production cost, obtain spiced hot dog meat；
（6）Vacuum packaging, 31kGy radiation sterilization, inspection obtains finished product.
The eating method of the spiced hot dog meat, opens packaging, directly eats, also can steam heat 10 ~ 15 minutes after it is edible.
Embodiment 2
A kind of spiced hot dog meat, is made up of the raw material of following weight portion：Dog meats 77, white granulated sugar 3, Angel brewer's yeast 3, caramel liquid 6,
Salt 3.3, spice 1.3, camplotheca acuminata berry extract 0.8, Radix Arnebiae extract 0.7.
Described caramel liquid, is, to the corn oil that white sand sugar weight 1/2 is added in jacketed pan, to be heated to 80 ~ 85 DEG C, is added
White granulated sugar, is stirred continuously, and to red sauce is produced, obtains caramel liquid.
Described spice, is made up of the raw material of following weight portion：Chive 17, ginger 17, capsicum 23, pepper 8, anistree 8,
Fennel seeds 8, celery seed 6, tsaoko 6, fructus amomi 6, lemon grass (Cymbopogon citratus) 6.
Described camplotheca acuminata berry extract, is to clean Common Camptotheca Fruit, is crushed, and is fried to raw fragrant, adds 55 times of amounts of Common Camptotheca Fruit weight
Water, in 36kHz ultrasonic extractions 33 minutes, it was original 1/10 that heating is boiled to volume, and filtering obtains camplotheca acuminata berry extract.
Described Radix Arnebiae extract, is to clean Asian puccoon, the mass fractions for adding 2 times of amounts of Asian puccoon weight be 0.4% it is edible
Aqueous slkali, freezes 17 hours, and after naturally to thaw, the volume fraction for adding 75 times of amounts of Asian puccoon weight is 54% alcoholic solution, in
32kHz ultrasonic extractions 28 minutes, it is original 1/12 that heating is boiled to volume, filtering, obtains Radix Arnebiae extract.
Prepare and eating method, with embodiment 1.
Embodiment 3
A kind of spiced hot dog meat, is made up of the raw material of following weight portion：Dog meats 78, white granulated sugar 4, Angel brewer's yeast 4, caramel liquid 7,
Salt 3.4, spice 1.4, camplotheca acuminata berry extract 0.9, Radix Arnebiae extract 0.8.
Described caramel liquid, is, to the corn oil that white sand sugar weight 1/2 is added in jacketed pan, to be heated to 80 ~ 85 DEG C, is added
White granulated sugar, is stirred continuously, and to red sauce is produced, obtains caramel liquid.
Described spice, is made up of the raw material of following weight portion：Chive 18, ginger 18, capsicum 24, pepper 9, anistree 9,
Fennel seeds 9, celery seed 7, tsaoko 7, fructus amomi 7, lemon grass (Cymbopogon citratus) 7.
Described camplotheca acuminata berry extract, is to clean Common Camptotheca Fruit, is crushed, and is fried to raw fragrant, adds 60 times of amounts of Common Camptotheca Fruit weight
Water, in 37kHz ultrasonic extractions 35 minutes, it was original 1/10 that heating is boiled to volume, and filtering obtains camplotheca acuminata berry extract.
Described Radix Arnebiae extract, is to clean Asian puccoon, the mass fractions for adding 3 times of amounts of Asian puccoon weight be 0.5% it is edible
Aqueous slkali, freezes 18 hours, and after naturally to thaw, the volume fraction for adding 80 times of amounts of Asian puccoon weight is 55% alcoholic solution, in
33kHz ultrasonic extractions 30 minutes, it is original 1/12 that heating is boiled to volume, filtering, obtains Radix Arnebiae extract.
Prepare and eating method, with embodiment 1.
Comparative example 1
Removal Angel brewer's yeast and step（2）, remaining is prepared and eating method, with embodiment 1.
Comparative example 2
Removal caramel liquid, remaining is prepared and eating method, with embodiment 1.
Comparative example 3
Removal camplotheca acuminata berry extract, remaining is prepared and eating method, with embodiment 1.
Comparative example 4
Removal Radix Arnebiae extract, remaining is prepared and eating method, with embodiment 1.
Comparative example 5
Removal step（1）In edible alkali solution, remaining prepare and eating method, with embodiment 1.
Comparative example 6
Removal step（3）In tumbling, remaining prepare and eating method, with embodiment 1.
Comparative example 7
Removal step（5）In steam and air-dry, remaining is prepared and eating method, with embodiment 1.
Comparative example 8
Existing commercially available dog meats.
The index contrast of embodiment and comparative example dog meats：
The people of subject 100 of health is randomly choosed, the dog meats to each group carries out subjective appreciation, randomly chooses embodiment and comparative example
Dog meats it is appropriate, be 1 month from the date of manufacture, be beaten, detection TBARS (lipid peroxidation value) and shelf life, embodiment and
The index contrast of comparative example dog meats is shown in Table 1.
Table 1：The index contrast of embodiment and comparative example dog meats
From the results shown in Table 1, the spiced hot dog meat of embodiment, cold food chewiness, warm-served food is delicate, it is salty it is comfortable in, rear taste is spicy
Tasty and refreshing, without meat fishy smell, TBARS values are substantially small compared with comparative example, and safety and Health, shelf life is long, illustrate the spicy dog of present invention offer
Meat has preferable mouthfeel, health and health indicator.
Claims (8)
1. a kind of spiced hot dog meat, it is characterised in that be made up of the raw material of following weight portion：Dog meats 76 ~ 78, white granulated sugar 2 ~ 4, Angel
Brewer's yeast 2 ~ 4, caramel liquid 5 ~ 7, salt 3.2 ~ 3.4, spice 1.2 ~ 1.4, camplotheca acuminata berry extract 0.7 ~ 0.9, Asian puccoon are extracted
Thing 0.6 ~ 0.8.
2. spiced hot dog meat according to claim 1, it is characterised in that described caramel liquid, is to adding white sand in jacketed pan
The corn oil of sugar weight 1/2, is heated to 80 ~ 85 DEG C, adds white granulated sugar, is stirred continuously, and to red sauce is produced, obtains caramel liquid.
3. spiced hot dog meat according to claim 1, it is characterised in that described spice, by the raw material group of following weight portion
Into：Chive 16 ~ 18, ginger 16 ~ 18, capsicum 22 ~ 24, pepper 7 ~ 9, anistree 7 ~ 9, fennel seeds 7 ~ 9, celery seed 5 ~ 7, tsaoko 5 ~ 7,
Fructus amomi 5 ~ 7, lemon grass (Cymbopogon citratus) 5 ~ 7.
4. spiced hot dog meat according to claim 1, it is characterised in that described camplotheca acuminata berry extract, is to clean Common Camptotheca Fruit,
Crush, fry to raw fragrant, add 50 ~ 60 times of water of amount of Common Camptotheca Fruit weight, in 35 ~ 37kHz ultrasonic extractions 30 ~ 35 minutes, heating was boiled
Boiling to volume is original 1/10, filtering, obtains camplotheca acuminata berry extract.
5. spiced hot dog meat according to claim 1, it is characterised in that described Radix Arnebiae extract, is to clean Asian puccoon, is added
2 ~ 3 times of mass fractions of amount of Asian puccoon weight are 0.3 ~ 0.5% edible alkali solution, are freezed 16 ~ 18 hours, after naturally to thaw, are added
The volume fractions of 70 ~ 80 times of Asian puccoon weight amount for 53 ~ 55% alcoholic solution, in 31 ~ 33kHz ultrasonic extractions 25 ~ 30 minutes, plus
It is original 1/12 that heat is boiled to volume, filtering, obtains Radix Arnebiae extract.
6. the preparation method of spiced hot dog meat described in a kind of claim 1, it is characterised in that specifically include following steps：
（1）Fresh, the healthy dog meats of selection, cleans, stripping and slicing, and size is 10 ~ 12cm, is placed in the food that mass concentration is 0.4 ~ 0.6%
Soaked 2 hours with aqueous slkali, then be placed in immersion 2 ~ 3 hours in clear water, draining obtains clean dog meats；
（2）After white granulated sugar plus a small amount of water are melted, clean dog meats is added, be well mixed, add Angel brewer's yeast, it is placed in 21 ~
23 DEG C ferment 3 ~ 4 days, obtain fermentation dog meats；
（3）Salt, camplotheca acuminata berry extract and Radix Arnebiae extract are well mixed, fermentation dog meats is added, it is small in 2 ~ 4 DEG C of immersions 1 ~ 2
When, tumbling 30 ~ 35 minutes obtains tumbling dog meats；
（4）To 7 ~ 8 times of cold water of amount of tumbling dog meats weight are added in tumbling dog meats, after adding spice, heating to boil, small fire is slow
It is original 1/4 to stew to discharge reduction, is taken out, and is placed in cooling chamber, naturally cools to central temperature for 10 ~ 12 DEG C, obtains ripe dog meats；
（5）Ripe dog meats is torn into dog meats bar, length is 4 ~ 5cm, and width is 0.5 ~ 0.7cm, by caramel liquid uniform application in dog meats
Bar, 126 ~ 128 DEG C steam 25 ~ 30 minutes, take out, and it is 26 ~ 28% to air-dry to water content, obtains spiced hot dog meat；
（6）Vacuum packaging, 31 ~ 33kGy radiation sterilization, inspection obtains finished product.
7. the preparation method of spiced hot dog meat according to claim 6, it is characterised in that the step（5）Air-dry, temperature is
52 ~ 54 DEG C, humidity be 65 ~ 67%, wind speed be 7 ~ 9m/s.
8. the eating method of spiced hot dog meat described in a kind of any one of claim 1 ~ 7, it is characterised in that open packaging, directly food
With, also can steam heat 10 ~ 15 minutes after eat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266789.0A CN106889474A (en) | 2016-12-31 | 2016-12-31 | A kind of spiced hot dog meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266789.0A CN106889474A (en) | 2016-12-31 | 2016-12-31 | A kind of spiced hot dog meat |
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| CN106889474A true CN106889474A (en) | 2017-06-27 |
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ID=59197749
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| CN201611266789.0A Pending CN106889474A (en) | 2016-12-31 | 2016-12-31 | A kind of spiced hot dog meat |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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Application publication date: 20170627 |