CN107518313A - A kind of preparation method of zinc-rich mushroom mutton sausage - Google Patents
A kind of preparation method of zinc-rich mushroom mutton sausage Download PDFInfo
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- CN107518313A CN107518313A CN201710874056.3A CN201710874056A CN107518313A CN 107518313 A CN107518313 A CN 107518313A CN 201710874056 A CN201710874056 A CN 201710874056A CN 107518313 A CN107518313 A CN 107518313A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 94
- 239000011701 zinc Substances 0.000 title claims abstract description 83
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title claims abstract description 75
- 229910052725 zinc Inorganic materials 0.000 title claims abstract description 75
- 235000013580 sausages Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 241001494479 Pecora Species 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 241000792859 Enema Species 0.000 claims description 6
- 210000002808 connective tissue Anatomy 0.000 claims description 6
- 239000007920 enema Substances 0.000 claims description 6
- 229940095399 enema Drugs 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 230000008439 repair process Effects 0.000 claims description 6
- 238000004904 shortening Methods 0.000 claims description 6
- 210000002435 tendon Anatomy 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 2
- 229960001763 zinc sulfate Drugs 0.000 claims description 2
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims 2
- 239000004576 sand Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000013589 supplement Substances 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000009825 accumulation Methods 0.000 abstract description 2
- 206010048259 Zinc deficiency Diseases 0.000 description 6
- 230000018109 developmental process Effects 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 238000011161 development Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000009469 supplementation Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 208000007442 rickets Diseases 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 235000021340 zinc rich food Nutrition 0.000 description 2
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- 206010012335 Dependence Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000630665 Hada Species 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000005847 immunogenicity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 210000003705 ribosome Anatomy 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
Classifications
-
- 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
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 belongs to field of food, and in particular to a kind of preparation method of zinc-rich mushroom mutton sausage.The present invention is arranged in pairs or groups using the higher mushroom of the Zn content obtained by zinc-rich cultivation for raw material and mutton, research and develop zinc-rich mushroom mutton sausage, mushroom has the ability of good Zn accumulation, the inorganic zinc that can be added to by mushroom growth in base-material is converted into the biological zinc such as zinc albuminate and polysaccharide zinc, and zinc-rich mushroom mutton sausage can not only provide needs of the nutrition supplemented with human body zinc of mushroom and mutton.Played a very important role for the supplement of the daily zinc of children, there are wide market prospects.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of preparation method of zinc-rich mushroom mutton sausage.
Background technology
Mushroom (Lentinus edodes) also known as mushroom, are important components in edible mushroom extended familys, and the world
Second largest edible mushroom, not only taste uniqueness is delicious for it, also has abundant nutritive value and a variety of medicinal health functions, it contains
Have higher protein, amino acid and an a variety of flavor substances, also lentinan, dietary fiber and eritadenine isoreactivity into
Point there is prevention rickets and anaemia, reduce cholesterol, prevention of arterial hardening, reducing blood lipid, strengthen immunity and antitumor etc. heavy
Act on.
Micro-element nutrition lacks especially zinc deficiency and had been to be concerned by more and more people in the world.Adjusted according to WHO
Table look-up bright, the population in the whole world nearly 1/3rd is faced with health problem caused by zinc-deficiency, and zinc-deficiency turns into influences human health
One of principal element.Children in China about 50% show slight zinc deficiency symptom, and in the north using cereal crops as staple food
Side is especially from far-off regions, and such case is even more serious.Zinc is one of micro elements needed by human, not only participates in more than 40 kinds of enzyme
Composition, material (RNA, DNA, ribosomes) necessary to even more stable human body.Zinc has a title of " children growth element ", and zinc-deficiency is easy
There is the poor sense of taste, apocleisis, slow-growing and intelligence development less than the performance such as normal, baby anorexia is one kind with long-term appetite
Depressed or even food refusal is main clinical manifestation, is apt to occur in the preschool child of 1~6 years old, the external report 16% of incidence~
75%, country's report 12%~34%, have gradually increase trend in recent years.Can immunogenicity is low, rickets and anaemia, battalion
Bad and RRTI is supported, influences upgrowth and development of children and intellectual development in various degree, even results in and different food occurs
Addiction.
The inorganic zinc and organic zinc preparation of usual zinc supplementation, all have and are unfavorable for absorbing, or the shortcomings of stimulating intestine and stomach, and the
Three generations's biology zinc preparation polysaccharide zinc and zinc albuminate have absorptivity high, have zinc supplementation and nutrient functional concurrently, will be following zinc supplementations
Developing direction.
The content of the invention
To make up the deficiencies in the prior art, the present invention utilizes the higher mushroom of the Zn content obtained by zinc-rich cultivation
For raw material, zinc-rich mushroom mutton sausage is researched and developed, need of the nutrition supplemented with human body zinc of mushroom and mutton can be not only provided
Will.Edible zinc-rich food plays a very important role particularly with the supplement of the daily zinc of children, the zinc-rich food such as zinc-rich mushroom sausage
With wide market prospects.
A kind of preparation method of zinc-rich mushroom mutton sausage, comprises the following steps：
(1) thaw, mutton is placed in 0~Cool Room 4 DEG C and thawed；
(2) repair, by mutton peeling, connective tissue, tendon and the debris after defrosting, and stripping and slicing weighs；
(3) process, after charging wine soaks 20min, mutton is put into meat grinder and rubbed；
(4) cut and mix, be put into cut in cutmixer by the mutton of rubbing first and mix, then sequentially add zinc-rich mushroom, salt,
White granulated sugar, five-spice powder, monosodium glutamate, soy sauce, fillings is well mixed to obtain, places 20min；
(5) record, the fillings after mixing will be cut and poured into enema syringe in sheep casing, carry out bowel lavage, knot, obtain sausage；
(6) shortening, sausage is placed in oven, in 180 DEG C, after being baked 15min, taking-up steamer steams 10min, cooling
To room temperature；
(7) by sausage packaging, storage obtained by step (6).
Described zinc-rich mushroom is fresh mushroom block or mushroom powder, when adding mushroom powder in zinc-rich mushroom mutton sausage, sheep
Meat accounts for 95-97wt%, and mushroom powder accounts for 3-5wt%.When adding fresh mushroom block in zinc-rich mushroom mutton sausage, mutton accounts for 70-
80wt%, fresh mushroom block account for 20-30wt%.
Further, counted using fresh mushroom block or mushroom powder and mutton quality sum as 100%, salt accounts for 0.5-
0.7wt%, white granulated sugar account for 2wt%, and five-spice powder accounts for 0.7-1wt%, and monosodium glutamate accounts for 0.1-0.2wt%, and soy sauce accounts for 1-2wt%.
The preparation method of described zinc-rich mushroom is：Zinc-rich mushroom uses wood chip cultivating in bag method, and mushroom kind is perfume
Mushroom 808, mushroom 0912 and the mushroom Hanguguan Pass 1,600-1000 mg/kg are added in the bacterium bag of mushroom culture (in terms of siccative)
Zinc sulfate carries out zinc-rich cultivation gained zinc-rich mushroom.
The present invention inventive concept be：
Mutton is as one of edible main meat, than the meat delicacy of pork, and than pork and the fat of beef
Fat, cholesterol level will lack.For pork, mutton protein content is more, and fat content is less.Vitamin B1、B2、
B6And the content of iron, zinc, selenium is rather abundant.In addition, mutton fine and tender taste, is easily digested and assimilated, eat mutton helps to carry more
High body immunity.But mutton belongs to temperature compensation food, easy excessive internal heat is often eaten.The traditional Chinese medical science is particular about the Dietotherapy method of " hot then cold it ".Cause
This, mutton will arrange in pairs or groups cool property and sweet mild-natured vegetables, mushroom just belong to one type, the two collocation, can play it is refrigerant, go
The effect of fire.Moreover, inventor, which studies, finds that mushroom and mutton are arranged in pairs or groups, the work for removing mutton smell of mutton is also played well
With.Mushroom has the ability of good Zn accumulation simultaneously, and the inorganic zinc that can be added to by mushroom growth in base-material is converted into
The biological zinc such as zinc albuminate and polysaccharide zinc, it can not only provide needs of the nutrition supplemented with human body zinc of mushroom and mutton.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention is contained using the zinc for cultivating acquisition by zinc-rich
The higher mushroom of amount is arranged in pairs or groups for raw material and mutton, is researched and developed zinc-rich mushroom mutton sausage, can not only be provided mushroom and mutton
Nutrition supplemented with human body zinc needs.Played a very important role for the supplement of the daily zinc of children, there is wide city
Field prospect.
Embodiment
The present invention is described in detail below by specific embodiment, but not limited the scope of the invention.Unless otherwise specified,
Experimental method of the present invention is conventional method, and experiment equipment used, material, reagent etc. chemically company can be purchased
Buy.
The Se-rich xianggu of the present invention derives from following base or company：
Mushroom 0912：Plant in level in Anshan city, liaoning province Xiuyan County, Liaoning Province hada shellfish town mushroom base；
The mushroom Hanguguan Pass 1：Plant in level in Anshan city, liaoning province Xiuyan County, Liaoning Province Mu Niu towns mushroom base；
Mushroom 808：Liaoning Province Dalian Bao Ye agricultural developments Co., Ltd plants；
Dispensing derives from following company in the embodiment of the present invention：
Five-spice powder：Gou Can Food Co., Ltd of Jilin Province；Salt：Dalian salt industry Co., Ltd；White granulated sugar：Romote antiquity sugar industry
(China) Co., Ltd；Monosodium glutamate：Shanghai Taitaile Food Co., Ltd；Soy sauce：Shandong Lu Hua Bioisystech Co., Ltd；Sheep
Casing：Baoding Xian Yi commerce and trade Co., Ltd；Gigot meat, new fresh mushroom, egg：Dalian development zone supermarket buys.
Embodiment 1
Weigh 97 grams of mutton, 3 grams of mushroom powder, 0.7 gram of salt, 2 grams of white granulated sugar, 1 gram of five-spice powder, 0.2 gram of monosodium glutamate, soy sauce
Account for 2 grams.
(1) thaw, mutton is placed in 0~Cool Room 4 DEG C and thawed；
(2) repair, by mutton peeling, connective tissue, tendon and the debris after defrosting, and stripping and slicing weighs；
(3) process, after charging wine soaks 20min, mutton is put into meat grinder and rubbed；
(4) cut and mix, be put into cut in cutmixer by the mutton of rubbing first and mix, then sequentially add zinc-rich mushroom, salt,
White granulated sugar, five-spice powder, monosodium glutamate, soy sauce, fillings is well mixed to obtain, places 20min；
(5) record, the fillings after mixing will be cut and poured into enema syringe in sheep casing, carry out bowel lavage, knot, obtain sausage；
(6) shortening, sausage is placed in oven, in 180 DEG C, after being baked 15min, taking-up steamer steams 10min, cooling
To room temperature；
(7) by sausage packaging, storage obtained by step (6).
Embodiment 2
Weigh 70 grams of mutton, 30 grams of fresh mushroom block, 0.7 gram of salt, 2 grams of white granulated sugar, 1 gram of five-spice powder, 0.2 gram of monosodium glutamate, sauce
Oil accounts for 2 grams.
(1) thaw, mutton is placed in 0~Cool Room 4 DEG C and thawed；
(2) repair, by mutton peeling, connective tissue, tendon and the debris after defrosting, and stripping and slicing weighs；
(3) process, after charging wine soaks 20min, mutton is put into meat grinder and rubbed；
(4) cut and mix, be put into cut in cutmixer by the mutton of rubbing first and mix, then sequentially add zinc-rich mushroom, salt,
White granulated sugar, five-spice powder, monosodium glutamate, soy sauce, fillings is well mixed to obtain, places 20min；
(5) record, the fillings after mixing will be cut and poured into enema syringe in sheep casing, carry out bowel lavage, knot, obtain sausage；
(6) shortening, sausage is placed in oven, in 180 DEG C, after being baked 15min, taking-up steamer steams 10min, cooling
To room temperature；
(7) by sausage packaging, storage obtained by step (6).
Embodiment 3
Weigh 95 grams of mutton, 5wt grams of mushroom powder, 0.7 gram of salt, 2 grams of white granulated sugar, 1 gram of five-spice powder, 0.2 gram of monosodium glutamate, sauce
Oil accounts for 2 grams.
(1) thaw, mutton is placed in 0~Cool Room 4 DEG C and thawed；
(2) repair, by mutton peeling, connective tissue, tendon and the debris after defrosting, and stripping and slicing weighs；
(3) process, after charging wine soaks 20min, mutton is put into meat grinder and rubbed；
(4) cut and mix, be put into cut in cutmixer by the mutton of rubbing first and mix, then sequentially add zinc-rich mushroom, salt,
White granulated sugar, five-spice powder, monosodium glutamate, soy sauce, fillings is well mixed to obtain, places 20min；
(5) record, the fillings after mixing will be cut and poured into enema syringe in sheep casing, carry out bowel lavage, knot, obtain sausage；
(6) shortening, sausage is placed in oven, in 180 DEG C, after being baked 15min, taking-up steamer steams 10min, cooling
To room temperature；
(7) by sausage packaging, storage obtained by step (6).
Embodiment 4
Weigh 80 grams of mutton, 20 grams of fresh mushroom block, 0.7 gram of salt, 2 grams of white granulated sugar, 1 gram of five-spice powder, 0.2 gram of monosodium glutamate, sauce
Oil accounts for 2 grams.
(1) thaw, mutton is placed in 0~Cool Room 4 DEG C and thawed；
(2) repair, by mutton peeling, connective tissue, tendon and the debris after defrosting, and stripping and slicing weighs；
(3) process, after charging wine soaks 20min, mutton is put into meat grinder and rubbed；
(4) cut and mix, be put into cut in cutmixer by the mutton of rubbing first and mix, then sequentially add zinc-rich mushroom, salt,
White granulated sugar, five-spice powder, monosodium glutamate, soy sauce, fillings is well mixed to obtain, places 20min；
(5) record, the fillings after mixing will be cut and poured into enema syringe in sheep casing, carry out bowel lavage, knot, obtain sausage；
(6) shortening, sausage is placed in oven, in 180 DEG C, after being baked 15min, taking-up steamer steams 10min, cooling
To room temperature；
(7) by sausage packaging, storage obtained by step (6).
Sausage made from embodiment is subjected to sensory evaluation, testing standard is as shown in table 1.Sausage subjective appreciation is from sausage
Appearance luster (30 points), flavour (30 points), form (20 points), four aspects are given a mark, such as table 1.
The mutton sausage subjective appreciation standard of table 1
By 1-4 of the embodiment of the present invention zinc-rich mushroom powder mutton sausages prepared and zinc-rich fresh mushroom block mutton sausage with it is commercially available
Available sausage carries out organoleptic quality and Zn content test and comparison, test result are as shown in table 2.
The sausage sensory evaluation of table 2 and Zn content
From table 2 it can be seen that, even thickness dry and comfortable with the sausage casing foil made by zinc-rich mushroom, no mucus, no breakage,
Dull, color is generally uniform, and tissue is finer and close, and preferably, moderately salted, mushroom taste is suitable, without smelling of mutton, and zinc for elasticity
Content is above the Zn content of the common sausage of purchase, while the sensory evaluation scores of zinc-rich mushroom sausage are also higher, meet mouthfeel and
The double action of nutritive value.Zinc-rich mushroom powder sausage Zn content is up to 17.84mg/kg, and (zinc-rich mushroom powder addition is
5%), zinc-rich fresh mushroom sausage Zn content is 13.23mg/kg (zinc-rich fresh mushroom addition is 30%), can be as supplement zinc
Food consumption, it is particularly suitable for eating for the children of zinc-deficiency, there is good development prospect.
It is described above, the only preferable embodiment of the invention, but the protection domain of the invention is not
This is confined to, any one skilled in the art is in the technical scope that the invention discloses, according to the present invention
The technical scheme of creation and its inventive concept are subject to equivalent substitution or change, should all cover the protection domain in the invention
Within.
Claims (6)
1. a kind of preparation method of zinc-rich mushroom mutton sausage, it is characterised in that comprise the following steps：
(1) thaw, mutton is placed in 0~Cool Room 4 DEG C and thawed；
(2) repair, by mutton peeling, connective tissue, tendon and the debris after defrosting, and stripping and slicing weighs；
(3) process, after charging wine soaks 15-20min, mutton is put into meat grinder and rubbed；
(4) cut and mix, be put into cut in cutmixer by the mutton of rubbing first and mix, then sequentially add zinc-rich mushroom, salt, white sand
Sugar, five-spice powder, monosodium glutamate, soy sauce, fillings is well mixed to obtain, places 20min；
(5) record, the fillings after mixing will be cut and poured into enema syringe in sheep casing, carry out bowel lavage, knot, obtain sausage；
(6) shortening, sausage is placed in oven, in 180 DEG C, after being baked 15min, taking-up steams 10min with steamer, is cooled to room
Temperature；
(7) by sausage packaging, storage obtained by step (6).
2. the preparation method of zinc-rich mushroom mutton sausage according to claim 1, it is characterised in that zinc-rich mushroom is fresh perfume (or spice)
Mushroom block or mushroom powder.
3. the preparation method of zinc-rich mushroom mutton sausage according to claim 2, it is characterised in that zinc-rich mushroom is mushroom
During powder, mutton accounts for 95-97wt%, and mushroom powder accounts for 3-5wt%.
4. the preparation method of zinc-rich mushroom mutton sausage according to claim 2, it is characterised in that zinc-rich mushroom is fresh perfume (or spice)
During mushroom block, mutton accounts for 70-80wt%, and fresh mushroom block accounts for 20-30wt%.
5. the preparation method of zinc-rich mushroom mutton sausage according to claim 1, it is characterised in that with Se-rich xianggu and sheep
Meat quality sum is 100% meter, and salt accounts for 0.5-0.7wt%, and white granulated sugar accounts for 2wt%, and five-spice powder accounts for 0.7-1wt%, and monosodium glutamate accounts for
0.1-0.2wt%, soy sauce account for 1-2wt%.
6. the preparation method of zinc-rich mushroom mutton sausage according to claim 1, it is characterised in that described zinc-rich mushroom
Preparation method be：Using wood chip culture of mushrooms with pocketed material, mushroom kind is mushroom 808, mushroom 0912 and the mushroom Hanguguan Pass 1,
600-1000mg/kg zinc sulfate is added in the bacterium bag of mushroom culture and carries out zinc-rich mushroom obtained by zinc-rich cultivation.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108567116A (en) * | 2018-04-04 | 2018-09-25 | 徐州工程学院 | green asparagus mutton sausage and preparation method thereof |
| CN114391633A (en) * | 2022-01-12 | 2022-04-26 | 武汉轻工大学 | Sausage and preparation method thereof |
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| CN103070411A (en) * | 2013-01-23 | 2013-05-01 | 宜昌金家湾生态庄园有限公司 | Mushroom sausage and preparation method thereof |
| CN103099218A (en) * | 2013-01-31 | 2013-05-15 | 中国农业科学院农产品加工研究所 | Low-muttony-odor emulsified mutton sausage and preparing method thereof |
| CN104366237A (en) * | 2014-11-26 | 2015-02-25 | 河南华炬生物工程有限公司 | Nutritional glutinous rice sausage and preparation method thereof |
| CN106689291A (en) * | 2016-11-14 | 2017-05-24 | 大连民族大学 | Zinc-rich mushroom biscuits and preparation method thereof |
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| CN103070411A (en) * | 2013-01-23 | 2013-05-01 | 宜昌金家湾生态庄园有限公司 | Mushroom sausage and preparation method thereof |
| CN103099218A (en) * | 2013-01-31 | 2013-05-15 | 中国农业科学院农产品加工研究所 | Low-muttony-odor emulsified mutton sausage and preparing method thereof |
| CN104366237A (en) * | 2014-11-26 | 2015-02-25 | 河南华炬生物工程有限公司 | Nutritional glutinous rice sausage and preparation method thereof |
| CN106689291A (en) * | 2016-11-14 | 2017-05-24 | 大连民族大学 | Zinc-rich mushroom biscuits and preparation method thereof |
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| CN108567116A (en) * | 2018-04-04 | 2018-09-25 | 徐州工程学院 | green asparagus mutton sausage and preparation method thereof |
| CN114391633A (en) * | 2022-01-12 | 2022-04-26 | 武汉轻工大学 | Sausage and preparation method thereof |
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