CN107006790A - Carrot emulsion type sausage and preparation method thereof - Google Patents
Carrot emulsion type sausage and preparation method thereof Download PDFInfo
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- CN107006790A CN107006790A CN201710221859.9A CN201710221859A CN107006790A CN 107006790 A CN107006790 A CN 107006790A CN 201710221859 A CN201710221859 A CN 201710221859A CN 107006790 A CN107006790 A CN 107006790A
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Abstract
The present invention relates to a kind of preparation method of carrot emulsion type sausage, mix mashed carrot by the way that carrot is cut and be added in sausage, it ensure that it is digested absorption well in human body, in addition to mashed carrot is added, it is also added into diced carrot, diced carrot is first caused into the dehydration of diced carrot part by drying technics, dry-making carrot fourth is added into bowel lavage in following process, bowel lavage diced carrot in shortening and high temperature sterilization technique can be avoided to lose fragility, the chewiness that carrot possesses in itself can be retained to greatest extent, make the characteristics of it has greengrocery bowel lavage in mouthfeel and quality.Carrot emulsion type sausage prepared by the present invention is respectively provided with excellent properties in nutrition, quality, mouthfeel, visual aspects.
Description
Technical field
The present invention relates to a kind of sausage, belong to food processing field, and in particular to a kind of carrot emulsion type sausage, simultaneously
The invention further relates to a kind of preparation method of the sausage.
Background technology
With the continuous reinforcement that people are recognized dietary trophic structure, people start to be keen to low fat high protein
Meat food, but meat products lacks some vitamin and minerals.The vegetable foods such as fruits and vegetables contain abundant vitamin, mineral
Matter and the dietary fiber with certain physiological function, fat content are relatively low, without cholesterol.Meat is combined with fruits and vegetables, makes two
The food in kind of source is learnt from other's strong points to offset one's weaknesses, and nutrition complement is formed, the problem of with regard to that can solve nutritional imbalance.
Carrot is crisp delicious, the nutritious homely vegetables of a germplasm.The traditional Chinese medical science think it can with bowl spares gas, stomach strengthening and digestion promoting,
Kidney-Yang invigorating, five viscera settling, treatment indigestion, protracted dysentery, cough, yctalopia etc. have good therapeutic effect, are described as " east glabrousleaf asiabell root ".Recklessly
Radish can strengthen manpower immunity, there is antitumaous effect, and can mitigate the chemotherapy side effect of cancer patient, have protection to make to a variety of internal organs
With.Women feed carrot can reduce the incidence of disease of oophoroma.Carrot includes the sour potassium of glass amber, helps to prevent vascular sclerosis,
Cholesterol is reduced, has certain effect to preventing and treating hypertension.Contain abundant carrotene, especially beta carotene in carrot.It
It is more better than retinol (active part of vitamin A) as vitamin a source.When human body is deficient in vitamin A, human liver
Carrotene can be converted into vitamin A by interior vitazyme.Enzyme realizes the demand balance of internal vitamin A by auto-control.
Current beta carotene regards as A class nourishing foods by FAO (Food and Agriculture Organization of the United Nation) (FAO) and the World Health Organization (WHO)
Additive.
The content of the invention
It is an object of the invention to provide a kind of preparation method of carrot emulsion type sausage, the nutritive value of sausage is added
And improve the mouthfeel of sausage.
A kind of preparation method of carrot emulsion type sausage, comprises the following steps：
A, salt, natrium nitrosum be dissolved in frozen water, be well mixed, with salting liquid, lean meat is entered with matched somebody with somebody salting liquid
Row is pickled, and must pickle lean meat；
B, carrot cleaning is clean, it is standby that a part is cut into carrot block, and another part is cut into drying after diced carrot, obtains
Dry-making carrot fourth；
C, carrot block, show condition, frozen water fully cut mix after, lean meat, white sugar, monosodium glutamate, soybean separation protein are pickled in addition
In vain, cassava modified starch, is fully cut with vacuum cut mixer and mixed, and obtains meat gruel；
D, will meat gruel, dry-making carrot fourth, frozen water mix after be stirred under vacuum, obtain meat gruel containing diced carrot, carrot will be contained
Fourth meat gruel Collagent casing for sausages bowel lavage；
Product obtains carrot emulsion type sausage after shortening, cooling after e, bowel lavage.
Further, lean meat is pickled by the way of injection salting liquid in step a.
Further, pickling process parameter is in step a：0-4 DEG C of temperature, time >=12 hour.
Further, diced carrot size is 5mm*5mm*5mm in step b.
Further, diced carrot accounts for the 40-60% of carrot sum in step b.
Further, drying technics parameter is in step b：80-90 DEG C of temperature, time 10-14 hour.
Further, cut in step c and mix drop temperature≤12 DEG C.
Further, technological parameter is stirred under vacuum in step d is：Vacuum -0.07~-0.09mpa, stirs 4-6min.
Further, ripening process parameter is in step e：70-90 DEG C of boiling temperature, digestion time 30-50 minutes.
The preparation method of carrot emulsion type sausage of the present invention has the advantages that：
(1) carrot is cut in carrot emulsion type sausage preparation process and mixes mashed carrot and be added to sausage by the present invention
In, it is ensured that it is digested absorption well in human body, because carrotene is fat-soluble, by itself and show condition, frozen water
Cut and mix mud, emulsification microballoon can be formed with fat cutting to mix in technique, make mashed carrot and fat is fully emulsified mix, promotion
Absorption of the human body to carrotene.Simultaneously as inherently a kind of natural pigment of carrotene, can be replaced to a certain extent
Artificial color, more natural color and luster can be obtained by carrot emulsion type sausage produced by the present invention.In addition, carrot itself
The dietary fiber contained can enrich the nutritional ingredient of emulsion sausage, improve the water-retaining property of emulsion sausage.
(2) present invention in addition to mashed carrot is added, is also added into diced carrot in carrot emulsion type sausage preparation process,
The vegetables chewiness of carrot emulsion type sausage is added, makes the characteristics of it has greengrocery bowel lavage in mouthfeel and quality.
(3) diced carrot is first caused carrot by the present invention in carrot emulsion type sausage preparation process by drying technics
The dehydration of fourth part, adds bowel lavage by dry-making carrot fourth in following process, can avoid bowel lavage in shortening and high temperature sterilization technique
Middle diced carrot loses fragility, and the chewiness that carrot possesses in itself can be retained to greatest extent, in addition, diced carrot passes through
It can be very good to be embedded in inside intestines body after drying technics, dry-making carrot fourth is merged well with sausage so that sausage
Section is homogeneous, is clearly observed diced carrot, and commenting for product is improved so as to be integrated from quality, mouthfeel and visual aspects
Point.Further, the 40-60% of carrot sum is accounted for for drying diced carrot, drying technics parameter is：80-90 DEG C of temperature,
Time 10-14 hour, it is ensured that diced carrot is merged with the more preferable of sausage, improve products taste and visual impression.
Carrot emulsion type sausage, is prepared from the following raw materials in parts by weight according to made from above-mentioned preparation method：
42-47 parts of lean meat, 1.3-1.7 parts of salt, 0.005-0.006 parts of natrium nitrosum, 18-21 parts of frozen water, show condition 14-16
Part, 3.0-3.4 parts of white sugar, 0.2-0.4 parts of monosodium glutamate, 18-22 parts of carrot, 1.5-2.5 parts of soybean protein isolate, cassava denaturation is formed sediment
3-5 parts of powder；
Wherein frozen water described in step a accounts for the 50% of frozen water total amount, and frozen water described in step c accounts for the 25% of frozen water total amount, step d
The frozen water accounts for the 25% of frozen water total amount.
Fat content in carrot emulsion type sausage can influence the absorption of carrotene, because carrotene is liposoluble
Property, the fat that fat is played to carrotene in translocation, food acts on forming micelle through pancreatin and cholate, and carrotene is molten
Absorbed in wherein and together, fat can stimulate choleresis chyle fat, so that promote the absorption of carotenoid, the present invention
Show condition parts by weight are 14-16 parts, and carrot parts by weight are 18-22 parts, can preferably promote digesting and assimilating for carrotene.
Carrot emulsion type sausage prepared by the present invention, the mashed carrot added while possessing diced carrot chewiness promotees
Enter absorption of the human body to carrotene, the carrot emulsion type sausage of preparation is respectively provided with nutrition, quality, mouthfeel, visual aspects
Excellent properties.
Embodiment
Based on the design philosophy of the present invention, below, in conjunction with specific embodiments to carrot emulsion type sausage of the invention
Preparation method is described in further detail：
Embodiment 1
A kind of preparation method of carrot emulsion type sausage, comprises the following steps：
A, 1.3 portions of salt, 0.005 part of natrium nitrosum be dissolved in 9 portions of frozen water, be well mixed, with salting liquid, using injection
The mode of salting liquid pickles lean meat, (brine injector model：Denmark Buddhist mark FCM 88DC M3), temperature is pickled for 0 DEG C,
Salting period is 13 hours, must pickle lean meat；
B, 18 parts of carrot cleanings are clean, 7.2 parts are cut into that carrot block is standby, and remaining 10.8 parts are cut into 5mm*5mm*5mm
Diced carrot, by diced carrot 80 DEG C of temperature, drying 10 hours, obtain dry-making carrot fourth；
C, 7.2 parts of carrot blocks, 14 portions of show conditions, 4.5 portions of frozen water are fully cut after mixing, addition pickle lean meat, 3.0 parts it is white
Sugar, 0.2 part of monosodium glutamate, 1.5 parts of soybean protein isolates, 3 parts of cassava modified starch, are fully cut with vacuum cut mixer and mixed, drop temperature
For 8 DEG C, meat gruel is obtained；
D, meat gruel, dry-making carrot fourth, 4.5 portions of frozen water will be stirred under vacuum after mixing, vacuum -0.07mpa is stirred
4min, obtains meat gruel containing diced carrot, will contain diced carrot meat gruel Collagent casing for sausages bowel lavage；
Product is through 70 DEG C of boilings 30 minutes after e, bowel lavage, after cooling carrot emulsion type sausage.
Embodiment 2
A kind of preparation method of carrot emulsion type sausage, comprises the following steps：
A, 1.7 portions of salt, 0.006 part of natrium nitrosum be dissolved in 10.5 portions of frozen water, be well mixed, with salting liquid, use
The mode of injection salting liquid pickles lean meat, (brine injector model：Denmark Buddhist mark FCM88DC M3), it is 4 to pickle temperature
DEG C, salting period is 12 hours, must pickle lean meat；
B, 22 parts of carrot cleanings are clean, 11 parts are cut into that carrot block is standby, and remaining 11 parts are cut into 5mm*5mm*5mm Hu trailing plants
Bu Ding, by diced carrot 90 DEG C of temperature, drying 14 hours, obtain dry-making carrot fourth；
C, 11 parts of carrot blocks, 16 portions of show conditions, 5.25 portions of frozen water are fully cut after mixing, addition pickle lean meat, 3.4 parts it is white
Sugar, 0.4 part of monosodium glutamate, 2.5 parts of soybean protein isolates, 5 parts of cassava modified starch, are fully cut with vacuum cut mixer and mixed, drop temperature
For 6 DEG C, meat gruel is obtained；
D, meat gruel, dry-making carrot fourth, 5.25 portions of frozen water will be stirred under vacuum after mixing, vacuum -0.09mpa is stirred
6min, obtains meat gruel containing diced carrot, will contain diced carrot meat gruel Collagent casing for sausages bowel lavage；
Product is through 90 DEG C of boilings 50 minutes after e, bowel lavage, after cooling carrot emulsion type sausage.
Embodiment 3
A kind of preparation method of carrot emulsion type sausage, comprises the following steps：
A, 1.5 portions of salt, 0.0055 part of natrium nitrosum be dissolved in 10 portions of frozen water, be well mixed, with salting liquid, using note
The mode for penetrating salting liquid pickles lean meat, (brine injector model：Denmark Buddhist mark FCM88DC M3), temperature is pickled for 2 DEG C,
Salting period is 14 hours, must pickle lean meat；
B, 20 parts of carrot cleanings are clean, 8 parts are cut into that carrot block is standby, and remaining 12 parts are cut into 5mm*5mm*5mm carrots
Fourth, by diced carrot 85 DEG C of temperature, drying 12 hours, obtain dry-making carrot fourth；
C, 8 parts of carrot blocks, 15 portions of show conditions, 5 portions of frozen water are fully cut after mixing, addition pickle lean meat, 3.2 parts of white sugar,
0.3 part of monosodium glutamate, 2 parts of soybean protein isolates, 4 parts of cassava modified starch, are fully cut with vacuum cut mixer and mixed, drop temperature is 12
DEG C, obtain meat gruel；
D, meat gruel, dry-making carrot fourth, 5 portions of frozen water will be stirred under vacuum after mixing, vacuum -0.08mpa is stirred
5min, obtains meat gruel containing diced carrot, will contain diced carrot meat gruel Collagent casing for sausages bowel lavage；
Product is through 80 DEG C of boilings 40 minutes after e, bowel lavage, after cooling carrot emulsion type sausage.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (10)
1. a kind of preparation method of carrot emulsion type sausage, it is characterised in that：The preparation method comprises the following steps：
A, salt, natrium nitrosum be dissolved in frozen water, be well mixed, with salting liquid, lean meat is salted down with matched somebody with somebody salting liquid
System, must pickle lean meat；
B, carrot cleaning is clean, it is standby that a part is cut into carrot block, and another part is cut into drying after diced carrot, obtains drying
Diced carrot；
C, carrot block, show condition, frozen water fully cut mix after, lean meat, white sugar, monosodium glutamate, soybean protein isolate, wood are pickled in addition
Potato converted starch, is fully cut with vacuum cut mixer and mixed, and obtains meat gruel；
D, will meat gruel, dry-making carrot fourth, frozen water mix after be stirred under vacuum, obtain meat gruel containing diced carrot, diced carrot meat will be contained
Collagent casing for sausages bowel lavage is used in gruel；
Product obtains carrot emulsion type sausage after shortening, cooling after e, bowel lavage.
2. the preparation method of carrot emulsion type sausage according to claim 1, it is characterised in that：Using injection in step a
The mode of salting liquid pickles lean meat.
3. the preparation method of carrot emulsion type sausage according to claim 2, it is characterised in that：Pickling process in step a
Parameter is：0-4 DEG C of temperature, time >=12 hour.
4. the preparation method of carrot emulsion type sausage according to claim 1, it is characterised in that：Diced carrot in step b
Size is 5mm*5mm*5mm.
5. the preparation method of carrot emulsion type sausage according to claim 1, it is characterised in that：Diced carrot in step b
Account for the 40-60% of carrot sum.
6. the preparation method of carrot emulsion type sausage according to claim 1, it is characterised in that：Drying technics in step b
Parameter is：80-90 DEG C of temperature, time 10-14 hour.
7. the preparation method of carrot emulsion type sausage according to claim 1, it is characterised in that：Cut in step c and mix discharging
Temperature≤12 DEG C.
8. the preparation method of carrot emulsion type sausage according to claim 1, it is characterised in that：It is stirred under vacuum in step d
Technological parameter is：Vacuum -0.07~-0.09mpa, stirs 4-6min.
9. the preparation method of carrot emulsion type sausage according to claim 1, it is characterised in that：Ripening process in step e
Parameter is：70-90 DEG C of boiling temperature, digestion time 30-50 minutes.
10. carrot emulsion type sausage made from the preparation method according to any one of claim 1-9, it is characterised in that
The emulsion type sausage is prepared from the following raw materials in parts by weight：
42-47 parts of lean meat, 1.3-1.7 parts of salt, 0.005-0.006 parts of natrium nitrosum, 18-21 parts of frozen water, 14-16 parts of show condition,
3.0-3.4 parts of white sugar, 0.2-0.4 parts of monosodium glutamate, 18-22 parts of carrot, 1.5-2.5 parts of soybean protein isolate, cassava modified starch 3-
5 parts；
Wherein frozen water described in step a accounts for the 50% of frozen water total amount, and frozen water described in step c accounts for the 25% of frozen water total amount, described in step d
Frozen water accounts for the 25% of frozen water total amount.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710221859.9A CN107006790B (en) | 2017-04-06 | 2017-04-06 | Carrot emulsified sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710221859.9A CN107006790B (en) | 2017-04-06 | 2017-04-06 | Carrot emulsified sausage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107006790A true CN107006790A (en) | 2017-08-04 |
| CN107006790B CN107006790B (en) | 2020-09-01 |
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| CN101692912A (en) * | 2009-10-28 | 2010-04-14 | 南通玉兔集团有限公司 | breakfast sausage with balanced nutrition |
| CN102726750A (en) * | 2012-07-06 | 2012-10-17 | 南京农业大学 | Breakfast sausage and production method thereof |
| CN102972786A (en) * | 2012-12-20 | 2013-03-20 | 陕西科技大学 | Nutrient enrichment frankfurter and preparation method thereof |
| CN103054051A (en) * | 2012-12-28 | 2013-04-24 | 南京农业大学 | Low-fat emulsion sausage and production method thereof |
| CN103976393A (en) * | 2014-05-14 | 2014-08-13 | 渤海大学 | Carrot breakfast emulsion-type sausage and preparing method thereof |
| CN104026460A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of rice with preserved meat |
| CN104783195A (en) * | 2015-04-07 | 2015-07-22 | 李柳强 | Pork sausage containing carrots |
-
2017
- 2017-04-06 CN CN201710221859.9A patent/CN107006790B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692912A (en) * | 2009-10-28 | 2010-04-14 | 南通玉兔集团有限公司 | breakfast sausage with balanced nutrition |
| CN102726750A (en) * | 2012-07-06 | 2012-10-17 | 南京农业大学 | Breakfast sausage and production method thereof |
| CN102972786A (en) * | 2012-12-20 | 2013-03-20 | 陕西科技大学 | Nutrient enrichment frankfurter and preparation method thereof |
| CN103054051A (en) * | 2012-12-28 | 2013-04-24 | 南京农业大学 | Low-fat emulsion sausage and production method thereof |
| CN103976393A (en) * | 2014-05-14 | 2014-08-13 | 渤海大学 | Carrot breakfast emulsion-type sausage and preparing method thereof |
| CN104026460A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of rice with preserved meat |
| CN104783195A (en) * | 2015-04-07 | 2015-07-22 | 李柳强 | Pork sausage containing carrots |
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| CN107006790B (en) | 2020-09-01 |
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