CN107259396A - A kind of flavor sausage and preparation method thereof - Google Patents
A kind of flavor sausage and preparation method thereof Download PDFInfo
- Publication number
- CN107259396A CN107259396A CN201710409686.3A CN201710409686A CN107259396A CN 107259396 A CN107259396 A CN 107259396A CN 201710409686 A CN201710409686 A CN 201710409686A CN 107259396 A CN107259396 A CN 107259396A
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- meat
- sausage
- flavor
- raspberry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of flavor sausage and preparation method thereof, the flavor sausage is prepared by following steps：(1) raw meat is pre-processed；(2) prepared by meat stuffing；(3) bowel lavage；(4) cook, cooling produces sausage finished product.For compared with prior art, the present invention has advantages below：(1) while keeping typical sausage flavor, the sour-sweet of raspberry is introduced, local flavor more enriches；(2) raspberry substitutes nitrite uniform coloring stable and safer as natural haematochrome；(3) red aeterio nourishing composition enriches, and makes the nutrition of flavor sausage more comprehensive.
Description
Technical field
The invention belongs to meat product processing technique field, and in particular to a kind of flavor sausage and preparation method thereof.
Background technology
Sausage is that typical case pickles meat products, but sausage chemical addition agent now on the market is more (such as nitrite),
Long-term consumption can be detrimental to health, and existing sausage taste is single, and nutritional ingredient is not comprehensive enough, can not meet people nowadays
Consumption demand.
Raspberry is exactly our usually said pallets, Rubus corchorifolius fruit, raspberry, and the Northeast is called Malin fruit, Chinese herbal medicine
In be called raspberry.Raspberry is the perennial fallen leaves shrub type fruit tree of rose family rubus, mainly has raspberry and black
Two kinds of raspberry.Raspberry rich in nutrition content, in addition to containing bases such as a large amount of sugar, also containing abundant ellagic acid, super oxygen
The health-care components such as thing dismutase (SOD), flavones and vitamin E.It would therefore be desirable to have a kind of local flavor based on raspberry of necessity exploitation is only
Special, comprehensive nutrition and edible safety sausage and preparation method thereof.
The content of the invention
In order to solve the above mentioned problem present in prior art, it is an object of the invention to provide a kind of flavor sausage and its
Preparation method.The flavor sausage unique flavor, nutritious and edible safety.
Technical solution of the present invention is as follows：
Scheme one
A kind of preparation method of flavor sausage, is prepared by following steps：
(1) raw meat is pre-processed
A. tendon in fresh lean meat, clot are removed first, cleans and drains, then lean meat is rubbed with meat grinder, and same sets
It is standby to rub pork fat, the lean meat of rubbing is sufficiently mixed according to a certain percentage with pork fat, meat gruel is obtained；
B. remove seed will be homogenized by the red raspberry fruit selected, cleaned, obtains raspberry pulp, add red raspberry fruit and weigh 0.3
~0.5% pectase and 0.03~0.05% cellulase, and digested 3~4 hours under the conditions of 45~55 DEG C, then will
Enzymolysis liquid carries out clarifying treatment, and sediment separate out obtains raspberry fruit juice；
(2) prepared by meat stuffing
A. by following parts by weight weigh step (1) obtained meat gruel 100~120, raspberry fruit juice 15~20, water 10~
15th, salt 3~5, sucrose 1~2, pepper powder 0.5~0.8,1B 0.4~0.5, L-arginine 0.4~0.5, the Guangs of L- half
Propylhomoserin 0.3~0.5, L-AA 0.2~0.4, five-spice powder 0.03~0.04；
B. in the environment of 4 DEG C of temperature, by the salt weighed, sucrose, pepper powder, 1B, L-arginine, the Guangs of L- half
Propylhomoserin, L-AA, five-spice powder and water are sufficiently mixed dissolving；
C. the mix products of the step a raspberry juice weighed up and step b are added in meat gruel and mixed, stirring 8~
10min, then pickles 16~20h under the conditions of 4 DEG C, obtains meat stuffing；
(3) bowel lavage
Meat stuffing obtained by step (2) is filled in polyethylene casing, after filling end, by the two ends system of polyethylene casing
Tightly；
(4) cook
The sausage filled is cooked into 30~45min in 65~75 DEG C of water, cooling produces sausage finished product.
Preferably, one or more mixing of the fresh lean meat in pork, beef, duck, chicken.
Preferably, a diameter of 3~5mm of the orifice plate of described meat grinder.
Preferably, the lean meat described in step (1) and pork fat mixed weight ratio are 80~85:15~20.
Preferably, the polyethylene casing described in step (3) is a diameter of 32mm polyethylene casing.
Scheme two
Flavor sausage prepared by a kind of a kind of preparation method of flavor sausage according to any one of scheme one.
For compared with prior art, the present invention has advantages below：
(1) while keeping typical sausage flavor, the sour-sweet of raspberry is introduced, local flavor more enriches；
(2) raspberry substitutes nitrite uniform coloring stable and safer as natural haematochrome；
(3) red aeterio nourishing composition enriches, and makes the nutrition of flavor sausage more comprehensive.
Embodiment
With reference to specific embodiment, the invention will be further described.
It is more according to the optional factor of flavor sausage proposed by the present invention and preparation method thereof, it can be designed that a variety of implementations
Example, therefore specific embodiment is only as the exemplary illustration of specific implementation of the invention, without constituting to model of the present invention
The limitation enclosed.In order to specifically describe the present invention, those skilled in the art is contributed to further understand the present invention, selection is following
Embodiment is illustrative.It should be pointed out that to those skilled in the art, not departing from structure of the present invention
On the premise of think of, various modifications and improvements can be made.These belong to protection scope of the present invention.
Embodiment 1
A kind of preparation method of flavor sausage, comprises the following steps：
(1) raw meat is pre-processed
A. tendon first in removal fresh lean, clot, clean and drain, then by lean pork with a diameter of 3mm's of orifice plate
Meat grinder is rubbed, and same equipment rubs pork fat, by the lean pork of rubbing and pork fat by weight 80:20 is fully mixed
Close, obtain meat gruel；
B. remove seed will be homogenized by the red raspberry fruit selected, cleaned, obtains raspberry pulp, add red raspberry fruit weight
0.3% pectase and 0.03% cellulase, and digested 4 hours under the conditions of 45 DEG C, then enzymolysis liquid is clarified
Processing, sediment separate out obtains raspberry fruit juice；
(2) prepared by meat stuffing
A. step (1) obtained meat gruel 100, raspberry fruit juice 15, water 10, salt 3, sucrose are weighed by following parts by weight
1st, pepper powder 0.5,1B 0.4, L-arginine 0.4, Cys 0.3, L-AA 0.2, five-spice powder 0.03；
B. in the environment of 4 DEG C of temperature, by the salt weighed, sucrose, pepper powder, 1B, L-arginine, the Guangs of L- half
Propylhomoserin, L-AA, five-spice powder and water are sufficiently mixed dissolving；
C. the mix products of the step a raspberry juice weighed up and step b are added in meat gruel and mixed, stir 8min, so
16h is pickled under the conditions of 4 DEG C afterwards, meat stuffing is obtained；
(3) bowel lavage
Meat stuffing obtained by step (2) is filled in a diameter of 32mm polyethylene casing, after filling end, by polyethylene intestines
Fasten at the two ends of clothing；
(4) cook
The sausage filled is cooked into 45min in 65 DEG C of water, cooling produces sausage finished product.
Embodiment 2
A kind of preparation method of flavor sausage, comprises the following steps：
(1) raw meat is pre-processed
A. tendon first in removal fresh lean, clot, clean and drain, then by lean pork with a diameter of 4mm's of orifice plate
Meat grinder is rubbed, and same equipment rubs pork fat, by the lean pork of rubbing and pork fat by weight 83:17 is fully mixed
Close, obtain meat gruel；
B. remove seed will be homogenized by the red raspberry fruit selected, cleaned, obtains raspberry pulp, add red raspberry fruit weight
0.4% pectase and 0.04% cellulase, and digested 3.5 hours under the conditions of 50 DEG C, then enzymolysis liquid is carried out clear
Clear processing, sediment separate out obtains raspberry fruit juice；
(2) prepared by meat stuffing
A. step (1) obtained meat gruel 110, raspberry fruit juice 18, water 12, salt 4, sucrose are weighed by following parts by weight
1.5th, pepper powder 0.6,1B 0.45, L-arginine 0.45, Cys 0.4, L-AA 0.3, five-spice powder
0.04；
B. in the environment of 4 DEG C of temperature, by the salt weighed, sucrose, pepper powder, 1B, L-arginine, the Guangs of L- half
Propylhomoserin, L-AA, five-spice powder and water are sufficiently mixed dissolving；
C. the mix products of the step a raspberry juice weighed up and step b are added in meat gruel and mixed, stir 9min, so
18h is pickled under the conditions of 4 DEG C afterwards, meat stuffing is obtained；
(3) bowel lavage
Meat stuffing obtained by step (2) is filled in a diameter of 32mm polyethylene casing, after filling end, by polyethylene intestines
Fasten at the two ends of clothing；
(4) cook
The sausage filled is cooked into 40min in 70 DEG C of water, cooling produces sausage finished product.
Embodiment 3
A kind of preparation method of flavor sausage, comprises the following steps：
(1) raw meat is pre-processed
A. tendon first in removal fresh lean, clot, clean and drain, then by lean pork with a diameter of 5mm's of orifice plate
Meat grinder is rubbed, and same equipment rubs pork fat, by the lean pork of rubbing and pork fat by weight 85:15 is fully mixed
Close, obtain meat gruel；
B. remove seed will be homogenized by the red raspberry fruit selected, cleaned, obtains raspberry pulp, add red raspberry fruit weight
0.5% pectase and 0.05% cellulase, and digested 3 hours under the conditions of 55 DEG C, then enzymolysis liquid is clarified
Processing, sediment separate out obtains raspberry fruit juice；
(2) prepared by meat stuffing
A. step (1) obtained meat gruel 120, raspberry fruit juice 20, water 15, salt 5, sucrose are weighed by following parts by weight
2nd, pepper powder 0.8,1B 0.5, L-arginine 0.5, Cys 0.5, L-AA 0.4, five-spice powder 0.04；
B. in the environment of 4 DEG C of temperature, by the salt weighed, sucrose, pepper powder, 1B, L-arginine, the Guangs of L- half
Propylhomoserin, L-AA, five-spice powder and water are sufficiently mixed dissolving；
C. the mix products of the step a raspberry juice weighed up and step b are added in meat gruel and mixed, stir 10min, so
20h is pickled under the conditions of 4 DEG C afterwards, meat stuffing is obtained；
(3) bowel lavage
Meat stuffing obtained by step (2) is filled in a diameter of 32mm polyethylene casing, after filling end, by polyethylene intestines
Fasten at the two ends of clothing；
(4) cook
The sausage filled is cooked into 30min in 75 DEG C of water, cooling produces sausage finished product.
Embodiment 4
This example and the difference of embodiment 2 are to replace trypsase with alkali protease.
Embodiment 5
This example and the difference of embodiment 2 are to replace trypsase with the trypsase and alkali protease of equivalent.
Embodiment 6
This example and the difference of embodiment 2 are to replace maltose with lactose.
Embodiment 7
This example and the difference of embodiment 2 are to replace siritch with corn oil.
The evaluation of implementation result
With sausage on the market Comparatively speaking, the present invention has advantages below：
(1) while keeping typical sausage flavor, the sour-sweet of raspberry is introduced, local flavor more enriches；
(2) raspberry substitutes nitrite uniform coloring stable and safer as natural haematochrome；
(3) red aeterio nourishing composition enriches, and makes the nutrition of flavor sausage more comprehensive.
Claims (6)
1. a kind of flavor sausage preparation method, it is characterised in that concrete operation step is as follows：
(1) raw meat is pre-processed
A. tendon in fresh lean meat, clot are removed first, cleans and drains, then lean meat is rubbed with meat grinder, and same equipment will
Pork fat is rubbed, and the lean meat of rubbing is sufficiently mixed according to a certain percentage with pork fat, meat gruel is obtained；
B. will by selecting, red raspberry fruit homogenate remove seed clean, obtain raspberry pulp, addition red raspberry fruit weighs 0.3~
0.5% pectase and 0.03~0.05% cellulase, and digested 3~4 hours under the conditions of 45~55 DEG C, then by enzyme
Solve liquid and carry out clarifying treatment, sediment separate out obtains raspberry fruit juice；
(2) prepared by meat stuffing
A. by following parts by weight weigh step (1) obtained meat gruel 100~120, raspberry fruit juice 15~20, water 10~15,
Salt 3~5, sucrose 1~2, pepper powder 0.5~0.8,1B 0.4~0.5, L-arginine 0.4~0.5, Cys
0.3~0.5, L-AA 0.2~0.4, five-spice powder 0.03~0.04；
B. in the environment of 4 DEG C of temperature, by the salt weighed, sucrose, pepper powder, 1B, L-arginine, the Guang ammonia of L- half
Acid, L-AA, five-spice powder and water are sufficiently mixed dissolving；
C. the mix products of the step a raspberry juice weighed up and step b are added in meat gruel and mixed, stir 8~10min, so
16~20h is pickled under the conditions of 4 DEG C afterwards, meat stuffing is obtained；
(3) bowel lavage
Meat stuffing obtained by step (2) is filled in polyethylene casing, after filling end, the two ends of polyethylene casing fastened；
(4) cook
The sausage filled is cooked into 30~45min in 65~75 DEG C of water, cooling produces sausage finished product.
2. a kind of flavor sausage preparation method according to claim 1, it is characterised in that：The fresh lean meat is selected from pig
One or more mixing in meat, beef, duck, chicken.
3. a kind of flavor sausage preparation method according to claim 1, it is characterised in that：The orifice plate of described meat grinder is straight
Footpath is 3~5mm.
4. a kind of flavor sausage preparation method according to claim 1, it is characterised in that：Lean meat described in step (1) with
Pork fat mixed weight ratio is 80~85:15~20.
5. a kind of flavor sausage preparation method according to claim 1, it is characterised in that：Polyethylene described in step (3)
Casing is a diameter of 32mm polyethylene casing.
6. sausage prepared by flavor sausage preparation method as claimed in any one of claims 1 to 5, wherein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409686.3A CN107259396A (en) | 2017-06-02 | 2017-06-02 | A kind of flavor sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409686.3A CN107259396A (en) | 2017-06-02 | 2017-06-02 | A kind of flavor sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259396A true CN107259396A (en) | 2017-10-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710409686.3A Pending CN107259396A (en) | 2017-06-02 | 2017-06-02 | A kind of flavor sausage and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242959A (en) * | 1999-06-28 | 2000-02-02 | 史迪华 | Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method |
| CN1280791A (en) * | 2000-06-28 | 2001-01-24 | 王月英 | Fruity sausage and its preparing process |
| CN1359642A (en) * | 2000-12-18 | 2002-07-24 | 马庆发 | Fruit (haw) sausage series and beverage |
| CN101744251A (en) * | 2008-12-10 | 2010-06-23 | 沈阳市和平区高新技术企业创业服务中心 | Fruity dark rice sausage |
| CN104207175A (en) * | 2014-07-04 | 2014-12-17 | 郭峰 | Fruit sausage and making method thereof |
| CN106616481A (en) * | 2016-12-24 | 2017-05-10 | 广东真美食品股份有限公司 | Method for making emulsion sausages with crisp and refreshing taste |
-
2017
- 2017-06-02 CN CN201710409686.3A patent/CN107259396A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242959A (en) * | 1999-06-28 | 2000-02-02 | 史迪华 | Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method |
| CN1280791A (en) * | 2000-06-28 | 2001-01-24 | 王月英 | Fruity sausage and its preparing process |
| CN1359642A (en) * | 2000-12-18 | 2002-07-24 | 马庆发 | Fruit (haw) sausage series and beverage |
| CN101744251A (en) * | 2008-12-10 | 2010-06-23 | 沈阳市和平区高新技术企业创业服务中心 | Fruity dark rice sausage |
| CN104207175A (en) * | 2014-07-04 | 2014-12-17 | 郭峰 | Fruit sausage and making method thereof |
| CN106616481A (en) * | 2016-12-24 | 2017-05-10 | 广东真美食品股份有限公司 | Method for making emulsion sausages with crisp and refreshing taste |
Non-Patent Citations (1)
| Title |
|---|
| 张天柱: "《果树高效栽培技术》", 31 January 2013, 中国轻工业出版社 * |
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Application publication date: 20171020 |