CN107594380A - Prepare the formula and method of burdock sausage - Google Patents
Prepare the formula and method of burdock sausage Download PDFInfo
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- CN107594380A CN107594380A CN201710665845.6A CN201710665845A CN107594380A CN 107594380 A CN107594380 A CN 107594380A CN 201710665845 A CN201710665845 A CN 201710665845A CN 107594380 A CN107594380 A CN 107594380A
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Abstract
The invention belongs to field of food preparation, and in particular to a kind of formula and method for preparing burdock sausage.Described formula includes girth of a garment pork, condiment and burdock powder；Described burdock powder is made using following manner：Burdock is cut into segment of uniform size, is put into electric heating constant-temperature blowing drying box the 10h of freeze-day with constant temperature 6 in 60 90 DEG C of drying box；Dried burdock is put into microphyte pulverizer and is ground into powder；The addition of burdock powder is the 1 7% of girth of a garment pork quality.Pass through experiment, it was found that adding the burdock powder content of different content and having on sausage quality more greatly influences.The optimum formula of burdock sausage is to add to add the burdock powder of 3% content to sausage.For the sausage for being not added with burdock powder, more there is one sour fragrance.And vitamin C is rich in burdock, also make one when sausage is enjoyed supplemented with required element.
Description
Technical field
The invention belongs to field of food preparation, and in particular to a kind of formula and method for preparing burdock sausage.
Background technology
Radix bardanae is commonly called as " stone of a dog's gallbladder, kidney or bladder ", and different name dislikes real root, and mouse glue root, ox dish, and summer and autumn excavate, and root is in fusiform, meat
And straight, skin zone's dark brown, there is wrinkle, interior is in yellow-white.Radix bardanae mildly bitter flavor, it is cold in nature, wind-dispelling heat, detumescence poison, control wind toxin edema of the face,
Antipyretic, dizzy, the hot swollen, dentalgia of throat, cough, ulcer sore scabies.Synanthrin containing volume, there is special fragrance, can be edible, tender leaf
It can eat, be mainly fleshy root as victual, because of root skin nigrescence brown, be commonly called as black root.Burdock root skin is coarse, crineous,
Interior yellowish pink shaggy-fruited dittany is tender, rich in more classification materials, when removing disorganization's situations such as root skin, root skin damage, central incision, these
Polyphenols is aoxidized under natural polyphenol oxidase enzyme effect, polymerize, produces brown stain, and color and luster is arranged in food quality index
In first place, there is most important effect in food, it is exactly color to the first quality key element of Food choice to influence consumer, because
This must carry out color protection to burdock.Burdock is the state such as one of foreign exchange earning vegetables started in recent years, main export processing Japan.
Burdock is considered as Johnson ＆ Johnson's health-care vegetable in Japan, Southeast Asia, is loved by consumers, demand is gradually increased.Burdock abroad
Processing increasingly develops towards profound direction, and its medical value and the processing characteristics of edibility and burdock are increasingly by people's
Pay attention to, influence of the burdock condition of storage to the nutritional ingredient and function of burdock, the demand of burdock increasingly increases, is widely used in
Food and medicine.Japanese time in New Year, burdock almost turn into the universal vegetables delicacies in the whole nation, wherein " nisime-gobou " and
" tataki-gobou " two kinds of burdock dish are particularly prevailing.In Nara, burdock dish is additionally operable to festivals or holidays present relatives and friends'
Good merchantable brand.The level of domestic burdock processing also rests on the primary stage at present, and in the market and outlet burdock product are mainly fresh-keeping ox
Burdock, burdock pickling product etc., therefore there is good prospect and wide market to burdock progress intensive processing.
Sausage is one of China's traditional meat, very popular in many areas, when being many red-letter days on dining table
An essential course, and sausage preserve it is more convenient, eating method is simple.But not yet knot of the someone to the two in technology
Trial is made in conjunction.
The content of the invention
The shortcomings that it is an object of the invention to overcome in the prior art, there is provided a kind of formula for preparing burdock sausage and side
Method.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of formula for preparing burdock sausage, including girth of a garment pork, condiment and burdock powder；Under described burdock powder uses
The mode of stating is made：Burdock is cut into segment of uniform size, is put into electric heating constant-temperature blowing drying box in 60-90 DEG C of drying box permanent
Temperature dries 6-10h；Dried burdock is put into microphyte pulverizer and is ground into powder；The addition of burdock powder is girth of a garment pig
The 1-7% of meat quality.
Described girth of a garment pork and condiment are following weight parts component：Girth of a garment pork：300 parts；Salt：4.5 part；Sugar：24 parts；
Monosodium glutamate：1.07 part；Soy sauce：3 parts；White wine：4.5 part；Calgon：0.9 part；Sodium sulfite：0.15 part.
The addition of burdock powder is the 3% of girth of a garment pork quality.
Present invention additionally comprises the method that the formula described in root prepares burdock sausage, it is characterised in that 1) by the described girth of a garment
Rubbed after pork warm water cleaning dirt；Add burdock powder to stir, then add described pickling spices 2h；2) intestines are cleaned
Clothing, cleaned repeatedly with water it is smooth to surface, dry remove moisture it is stand-by；3) bowel lavage；With one connection casing of the small funnel of enema syringe
Mouthful, pinched with hand, the bowel lavage since open-mouth the fillings pickled is put into bell mouth slowly；After fillings pours into casing,
First both ends in filling should be clutched with rope by the long bundle-sections of the every 20~25cm of sausage, during ligation, tighten up enteral material, and with pin general
Casing pricks some pores to exclude air and excessive moisture, while also sausage suitably should be arranged, and makes its size solid
Even-to cause, profile is mellow and full attractive in appearance；4) shine and dry in the air；Cook sausage by what step 3) obtained and to be placed on ventilation lucifuge and dry an ight in waving
Shampoo point can obtain burdock sausage.The sausage after drying is finally put into drying box to dry 6 days with 40 DEG C of temperature, makes water
Point content reaches 22%, is over even if such sausage is cooked.(autoclave setting can be tasted with sausage is cooked in high-pressure sterilizing pot：
121 DEG C, 15min).
Compared with prior art：Beneficial effects of the present invention are：
Being incorporated into burdock powder of the invention is prepared in sausage, the ox prepared relative to fresh burdock, this method
Burdock sausage is more convenient, and the burdock sausage produced not only preferably enriches the nutritive value of sausage, more there is one sour fragrance.
And vitamin C is rich in burdock, also make one when sausage is enjoyed supplemented with required element.
Embodiment
In order that those skilled in the art more fully understand technical scheme, with reference to embodiment pair
The present invention is described in further detail.
1. prepare sausage.
Embodiment 1：1) by 300g girth of a garment pork (girth of a garment ratio 3:7) rubbed after warm water cleaning dirt；Add girth of a garment pork
The burdock powder of quality 3% is stirred, and described burdock powder is made using following manner：Burdock is cut into of uniform size small
Section, is put into electric heating constant-temperature blowing drying box freeze-day with constant temperature 8h in 75 DEG C of drying box；Then pickling spices 2h is added；Described tune
Expect for salt：4.5 part；Sugar：24 parts；Monosodium glutamate：1.07 part；Soy sauce：3 parts；White wine：4.5 part；Calgon：0.9 part；Sulfurous acid
Sodium：0.15 part.2) clean casing, cleaned repeatedly with water it is smooth to surface, dry remove moisture it is stand-by；3) bowel lavage；Use enema syringe
One connection casing mouth of small funnel, is pinched with hand, is filled since open-mouth the fillings pickled is put into bell mouth slowly
Intestines；After fillings pours into casing, first both ends in filling should be clutched with rope by the long bundle-sections of the every 20~25cm of sausage, during ligation, make intestines
Interior material is tightened up, and casing is pricked into some pores to exclude air and excessive moisture with pin, while also sausage should be carried out suitably
Arrange, make its size it is solid uniformly-cause, profile is mellow and full attractive in appearance；4) shine and dry in the air；Cook sausage by what step 3) obtained and to be placed on ventilation
Place's lucifuge dries an ight and can obtain burdock sausage in volatilization moisture.The sausage after drying is finally put into drying box with 40
DEG C temperature dry 6 days, moisture is reached 22%, be over even if such sausage is cooked.It can be cooked with high-pressure sterilizing pot
Sausage tastes (autoclave setting：121 DEG C, 15min).
Comparative example 1：Comparative example 1 is identical with the embodiment of embodiment 1, differs only in, is not added with burdock powder.
Embodiment 2：Embodiment 2 is identical with the embodiment of embodiment 1, differs only in, and the addition of burdock powder is fertilizer
The 1% of throw-out meat quality.
Embodiment 3：Embodiment 3 is identical with the embodiment of embodiment 1, differs only in, and the addition of burdock powder is fertilizer
The 5% of throw-out meat quality.
Embodiment 4：Embodiment 4 is identical with the embodiment of embodiment 1, differs only in, and the addition of burdock powder is fertilizer
The 7% of throw-out meat quality.
2. test condition：
Influence of the 2.1 addition different content burdock powders to sausage mouthfeel
This experiment sensory evaluation scores standard：
Look for ten classmates to judge, carry out sensory evaluation scores to the sausage finished products of different burdock powder additions respectively, including flavor,
Elasticity, structural state and section property four indices.Using 5 points of systems, 1 point worst, and 5 points best, and each index proportion is identical.Table
1 shows sensory evaluation scores table；
Table 1
Influence of the 2.2 addition different content burdock powders to sausage color and luster
It is 0%, 1%, 3%, 5% to take 3g burdocks powder content respectively, 7% sausage, is cut into uniform roundlet sheet, then
Chromatism test is carried out to the sausage for adding different content burdock powder using color difference meter, observes the change of its color and luster.
Color difference meter must preheat half an hour before use, first press two resets → pressing white 1 → simultaneously and press 7 → press survey
The plate of black → is placed on measured place and → presses compared with zero → panel for being put into white → to press and relatively mark by amount key → press printing key.Deng
Treat that half an hour is i.e. measurable, sausage is embossed into big thin slice as cylindrical holder during measurement, in order to prevent
Light source leaks, and influences test result；In addition, the thin slice of selection should also be smooth, in order to prevents that light source irradiation is uneven, together
Sample can influence test result.Blank control is done, then determines its color and luster, presses measurement key, rapidly reads 4 numerical value.According to
The demand of oneself chooses numerical value.
L represents illumination (Luminosity), and equivalent to brightness, a* represents the scope from carmetta to green, b* represent from
Yellow to blueness scope.Δ a* values represent that color is partially red to be positive, and Δ b* values represent that color is partially yellow to be positive.
Influence of the 2.3 addition different content burdock powders to MDA in sausage (MDA) content
It is 0%, 1%, 3%, 5% to take 1g burdocks powder content respectively, 7% sausage, is rubbed, and by experiment, utilizes Zhang Zhi
Good et al. research method is calculated.
Experimental principle：It is reddish brown that MDA can react generation under high temperature and sour environment with 2- thiobarbituricacidα-s (TBA)
The product 3,5 of color, 5 '-trimethyl oxazole 2,4- diketone (three methines), the material have an absorption peak at 532nm, and
There are smaller light absorbs at 600nm.The content of MDA in solution can be calculated according to its 532nm extinction value.Aldehyde, soluble sugar
There is interference to this reaction, have an absworption peak at 450nm, can be excluded with bi-component AAS.
Experimental method and step：Extraction：First 1g samples are shredded as mortar, add 2mL10% solution of trichloroacetic acid, it is even
Slurry, adds 8mL10% solution of trichloroacetic acid and continues to grind.Homogenate is then centrifuged into 10min, supernatant under 3000r/min
As extract solution.Measure：2 10mL test tubes are taken, supernatant 3mL+0.5% thiobarbituricacidα- solution is taken in first test tube
3mL, the thiobarbituricacidα- solution 3mL of 3mL deionized waters+0.5% (being blank control group) is added in second test tube, is shaken
It is even, 10min (liquid level vesicle occurs and outputs timing) is boiled in boiling water, is cooled down immediately in frozen water.If any precipitation, should centrifuge.
Reference is done with blank group.The light absorption value of determination sample reaction solution is distinguished under visible spectrophotometer 450nm, 532nm, 600nm
(the ratio colour circle for using 1cm optical paths).
Calculation formula：MDA (μm olg-1)=[6.45 (OD532-OD600)-0.56OD450] × V × 10-3/W
Formula (2.1)
In formula：OD532OD600OD450：Optical density under 450nm, 532nm, 600nm-wavelength；
The cumulative volume of V --- extract solution, mL；
W --- sample fresh weight, g.
Influence of the 2.4 addition different content burdock powders to sausage tenderness
Each 3 sections of the sausage containing 0%, 1%, 3%, 5%, 7% burdock powder is respectively taken respectively, is gently peelled off sausage skin, is cut into
Length is 2cm, the segment of even thickness, opens Meat Tenderness instrument, segment is meticulously put into instrument, closes, opens by breakdown
Begin cutting sausage, and when being cut to sausage by section latter end, closing switch, record data is reciprocal with this.Tenderness unit is N.
Influence of the 2.5 addition different content burdock powders to sausage texture
Addition 0% is taken respectively, the segment of sausage 2 of 1%, 3%, 5%, 7% burdock powder, is lightly peelled off casing, is cut into about
2cm grows, the segment of even thickness, carries out texture analysis to sample using physical property measurement instrument, observes result.
Texture instrument use principle：Property tester is called Texture instrument, is the key instrument for objective evaluation food quality,
Recently as it in the extensive use of food service industry, the abundant affirmation Texture instrument for having obtained scientific worker has special point
Software kit is analysed, can select various detection and analysis patterns, and real-time transmission data draws detection process curve he also possesses inside
Computing function, valid data are carried out with analysis calculating, and analysis can be compared to multigroup experimental data, obtain effective physical property
Analysis result.
This experiment uses Texture instrument, equal to the sausage for adding different content burdock powder and the sausage for not adding burdock powder respectively
It is compressed measure and punctures measure.Condensing routine setup parameter：Inductor：25N；Probe：A diameter of 3.75cm compressions probe；
Initial force：0.05N；Speed before test：60.00mm/s；Range：24N；Return to height of specimen：24 test displacements；Deformation quantity：
10%；Puncture program setting parameter：Puncture the parameter of experiment setting：Inductor：1000N；Probe：TA4mm；Test speed：
60.00mm/s；Distance：10mm.
Parameter definition is：Hardness (Hardness) refers to oppress the power required for sample between tooth, is defined as being specified
Deformation necessary to power, the 1st compression circulation peak force.Elastic (Springiness) is the material when destructive power is removed
Material replys the speed for its original state, bites the height that food recovers in latter stage and the 2nd time for biting beginning broken broken at the 1st time
Degree.Adhesivity (Gumminess)：It is served only for describing the adhesion properties of semisolid test sample, numerically with hardness and cohesion
Product representation.Chewiness (Chewiness) is elasticity × adhesivity.
Sample pretreatment：Sausage is cut into long 2.0cm cylinder, its physics value is then determined on Texture instrument.
3. experimental result and analysis
3.1 results of sensory evaluation, table 2 show influence of the different burdock powder additions to sausage quality.
Table 2
By can be known in table 2 with open-and-shut, when burdock powder addition is 3%, sausage is mouth on flavor
Sense is optimal, the sausage with adding 7% content has 10% advantage, only with not adding the sausage of burdock powder poor 2%,；Elasticity
On, with the increase of burdock powder content, elasticity, the value of section property are less and less；Structural state change is little.These changes may
Be due to burdock powder addition after, add the sausage viscosity of script, absorb portion of water.By vegetables and sausage knot
Close, sausage is had the flavor of meat and the flavor of vegetables concurrently, preferably supplement the nutrient of needed by human body, flavor is fragrant better than common
Intestines.
3.2 aberration results
Take 3g to add 0%, 1%, 3%, 5% respectively, the sausage of 7% burdock powder content, these are contained using color difference meter
The sausage of different content burdock powder carries out color difference measurement, observes the change of its color and luster.Table 3 shows different burdock powder additions pair
The influence of sausage color and luster.
Table 3
Food is closely related related to color, and color, shape are the elementals of cuisines.In this four elements
In, color ranks the first, because vision is the most important source of people's receive information, so the food of natural health is owned by
The color of natural health.The food for having pure natural color can not only give the sensation of U.S., improve the appetite of people, natural food
Color can also reflect its certain composition, have some nutritional ingredients being highly profitable, to the healthy highly beneficial of human body.
As can be seen from Table 3, the increase of burdock powder content causes the brightness of sausage to decrease drastically, and reason is to wear into
Burdock powder color it is relatively deep (dark green), add in sausage, make the integral color of sausage also dimmed.Illustrate burdock to reducing
The brightness of sausage has obvious action.Δ a* values are just to illustrate that the color of sausage is partially red, and Δ b* values are just to illustrate sausage face
The Huang partially of color.As seen from table, Δ a* and Δ b* is on the occasion of not making sausage partially green or inclined due to the addition of burdock powder
Huang, meet the requirements.All in all, after burdock powder adds, L* values and △ a* values are fallen before, and finally all tend to be steady state, says
The brightness of bright sausage is slowly dimmed, and sausage is on the basis of taking on a red color gradually with some greens；And △ b* values are with burdock powder
Addition incrementally increase, this is mainly determined by the color of burdock powder itself deeply partially.
3.3 mda content results
Addition 0% is taken respectively, the sausage of 1%, 3%, 5%, 7% burdock powder content, by experiment, difference is contained to these
The sausage of content burdock powder carries out mda content measure, observes its change.Table 4 shows different burdock powder additions to sausage
The influence of mda content
Table 4
MDA is one of most important product of membrane oxidation during plant senescence, is often used to evaluate cell membrane system
Injured degree, the mark of the available aging that judges of its content height.
By can be seen that in table, with the increase of burdock powder content, mda content is overall in rising trend, its reason
It is probably that the ferro element contained in burdock has been released out when powder is made and is combined with sausage, and iron is as a kind of metal
Element can inherently promote the oxidation of fat, be added in sausage and go to allow for mda content to add, but entire change
Scope is in normally.Wherein when burdock powder addition is 5%, mda content declines suddenly, it may be possible to because
For during sausage is made, burdock powder weighs quantity mistake, during with visible spectrophotometer, cuvette does not clean up
Manual operation reason causes.Should be integrally the trend risen if normal.
3.4 tenderness results
Addition 0% is taken respectively, and each three sections of the sausage of 1%, 3%, 5%, 7% burdock powder content, sausage lightly peels off intestines
Clothing, it is cut into and is about 2cm, the segment of even thickness, using Meat Tenderness instrument, test is made to these sausages.Table 5 shows different oxen
Influence of the burdock powder addition to sausage tenderness；
Table 5
Tenderness represents the soft degree of meat, is to evaluate the important indicator that meat products eats physical characteristic, it is reflected in meat
Architectural characteristic, the distribution of fat of various protein..It is relevant with the texture of meat and hydrophilic power, and texture is thinner, hydrophilic power
Stronger meat is tenderer.It can be judged by the color and texture of meat, it is also possible to which special tender degree device is to measure, and it is to cut
The size of muscle fibre resistance is cut to judge the tenderness of meat.This experiments experiment Meat Tenderness instrument determines the tenderness of sausage.
By upper table can clean it is clear find out, with the increase of burdock powder addition, the tender assay value of burdock sausage
(shear force value) finds that burdock powder addition is more than 3% in slow ascendant trend (i.e. product tenderness declines) by subjective appreciation
When, sausage tenderness has obvious difference compared with control group, and mouthfeel is not so good as the former, and burdock powder addition is tender less than 3% sausage
Degree and edible quality acceptability it is preferable, consider it is smaller to meat products qualitative effects and meanwhile realize burdock resource profit
It is relatively reasonable for 3% with the factors such as maximization, the final most suitable addition for determining burdock powder.
3.5 texture testing results
3.5.1 measurement result is compressed
The parameter of compression experiment setting：Inductor：25N；Probe：A diameter of 3.75cm compressions probe；Initial force：0.05N；
Speed before test：60.00mm/s；Range：24N；Return to height of specimen：24 test displacements；Deformation quantity：10%.Table 6 shows sausage
Hardness, elasticity, adhesivity, chewiness.
Table 6
We can clearly find out from table 6, and with the increase of burdock powder content, the chewiness of sausage is in rising
Trend, gradually tended towards stability after burdock powder content reaches 5%；What hardness, adhesivity just started and risen, work as burdock powder
When content is 3%, hardness has maximum, then slowly declines；Elasticity number totally walks descent path, but fluctuates little；It is comprehensive
Overall condition sees that, when burdock powder addition is 3%, obtained sausage is in hardness, elasticity, adhesivity, chewiness each side
Index is all good, is the optimum formula of burdock sausage.
3.5.2 result is punctured
Puncture the parameter of experiment setting：Inductor：1000N；Probe：TA4mm；Test speed：60.00mm/s；Distance：
10mm.Table 7 shows that sausage punctures the result of experiment.
Table 7
It is not difficult to find out from table 7, with the increase of burdock powder content, the hardness first increases and then decreases of sausage, initial tear
Power is in rising trend, and chewiness is in increase tendency, and the hardness and chewiness that change measures with above-mentioned compression method substantially are coincide；Institute
To consider from texture testing, 3% burdock powder is the optimum addition for making burdock intestines.Trace it to its cause, it may be possible to which burdock powder adds
Enter, absorb moisture a part of in sausage, then cause the hardness of sausage and initial tear power to have a small size rising.
Conclusion：Pass through experiment, it was found that adding the burdock powder content of different content and having on sausage quality more greatly influences.
The optimum formula of burdock sausage is to add to add the burdock powder of 3% content to sausage.For the sausage for being not added with burdock powder, more
There is one sour fragrance.And vitamin C is rich in burdock, also make one when sausage is enjoyed supplemented with required element.
Only it is the preferred embodiment of the present invention described in upper, it is noted that for those skilled in the art
For, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications should also regard
For protection scope of the present invention.
Claims (4)
- A kind of 1. formula for preparing burdock sausage, it is characterised in that including girth of a garment pork, condiment and burdock powder；Described ox Burdock powder is made using following manner：Burdock is cut into segment of uniform size, is put into drying box in electric heating constant-temperature blowing drying box Freeze-day with constant temperature 6-10h in 60-90 DEG C；Dried burdock is put into microphyte pulverizer and is ground into powder；Burdock powder adds Dosage is the 1-7% of girth of a garment pork quality.
- 2. the formula according to claim 1 for preparing burdock sausage, it is characterised in that described girth of a garment pork and condiment are Following weight parts component：Girth of a garment pork：300 parts；Salt：4.5 part；Sugar：24 parts；Monosodium glutamate：1.07 part；Soy sauce：3 parts；White wine：4.5 Part；Calgon：0.9 part；Sodium sulfite：0.15 part.
- 3. the formula according to claim 1 for preparing burdock sausage, it is characterised in that the addition of burdock powder is girth of a garment pig The 3% of meat quality.
- 4. the method that the formula according to claim 1-3 prepares burdock sausage, it is characterised in that comprise the steps：1) It will be rubbed after described girth of a garment pork warm water cleaning dirt；Add burdock powder to stir, then add described pickling spices 2h；2) clean casing, cleaned repeatedly with water it is smooth to surface, dry remove moisture it is stand-by；3) bowel lavage；With the small funnel one of enema syringe Head connection casing mouth, is pinched, the bowel lavage since open-mouth the fillings pickled is put into bell mouth slowly with hand；Fillings fills After entering casing, first both ends in filling should be clutched with rope by the long bundle-sections of the every 20~25cm of sausage, during ligation, make enteral material receipts Tightly, and with pin by casing some pores are pricked to exclude air and excessive moisture, while also sausage should be suitably arranged, make it Solid uniform-the cause of size, profile are mellow and full attractive in appearance；4) shine and dry in the air；Cook sausage by what step 3) obtained and to be placed on ventilation lucifuge and dry One ight can obtain burdock sausage in volatilization moisture.
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Cited By (1)
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