CN107811214A - A kind of sausage with prebiotics effect and preparation method thereof - Google Patents
A kind of sausage with prebiotics effect and preparation method thereof Download PDFInfo
- Publication number
- CN107811214A CN107811214A CN201711025933.6A CN201711025933A CN107811214A CN 107811214 A CN107811214 A CN 107811214A CN 201711025933 A CN201711025933 A CN 201711025933A CN 107811214 A CN107811214 A CN 107811214A
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- sausage
- parts
- rose
- prebiotics
- meat
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Classifications
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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Abstract
The present invention relates to the technical field of food production processing, a kind of sausage with prebiotics effect and preparation method thereof is disclosed.Theory of the invention based on health diet, the thinking of meat and vegetables collocation, there is provided it is a kind of using pork, peeling Fresh Grade Breast, pig ridge fat and rose and inulin as the health delicious of primary raw material, there is the preparation method of the sausage of prebiotics effect；The rose of the present invention, Flos Rosae Rugosas pollen and sausage structural state can be improved, and the inulin of the specific prebiotics effect of sausage is assigned as flavor raw material, it is process by the technique of simple and stable, products material original local flavor and nutrition are remained to greatest extent, the resulting sausage with prebiotics effect looks good, smell good and taste good, nutrition is balanced, texture is fine and close, high resilience, and the delicate fragrance with rose, the addition of inulin not only improves structural state simultaneously, also imparts the specific prebiotics effect of sausage.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of perfume (or spice) with prebiotics effect
Intestines and preparation method thereof.
Background technology
With the change that dietary structure occurs, requirement more and more higher of the people to meat products, not only require good
Taste, the function of nutrition and health care etc. is it is also desirable to have, with the lifting of people's living standard, consumer is in food
The attention rate more and more higher of nutritional ingredient and flavor.Traditional sausage nutrition is single, and fat content is high-leveled and difficult to meet consumer's
Demand.
Rose not only has strong aesthstic color, more contains needed by human body rich in comprehensive nutritive value, rose
Several amino acids, kind vitamin, macro- and trace-element, and a variety of lipoid nucleic acid, auxin, enzyme and antibiotic etc. is raw
Thing active component, it is qualified " plant essence ".Vc content is more than 700 times of apple in rose, is the 8 of Kiwi berry
Times, there is good medical value and health value, meet the Diet concept of modern's integration of drinking and medicinal herbs, China just has rose from ancient times
Rare flower is used as food composition, deep to be liked by the masses applied to custom in food, has very high popularity in China.
The sausage of existing prebiotics effect, it is starting point from the function of itself of rose, makes rose and meat knot
Close, make sausage that there is the effect of toxin-expelling and face nourishing, but due to adding other flavorings, rose delicate fragrance is blocked, mouthfeel is not
It is enough to coordinate.
Prebiotics species is a lot, there is oligosaccharide, polysaccharide, vegetable Chinese herbal medicine extract, protein hydrolysate, polyalcohol etc.
Deng, it is a large amount of produce commercializations mainly some have the oligosaccharide of bifidobacterium factor functional.Prebiotics has increase enterocinesia, reduces
Constipation；Prevent enteric infection, suppress diarrhoea；Promote absorbing for calcium, reduce the incidence of disease of osteoporosis；Reduce glycerine three
Ester and cholesterol level, reduce atherosclerosis and angiocardiopathy；Alleviate insulin resistance, reduce obesity and 2 types sugar
Urine disease；Reduce a variety of effects such as the incidence of disease of cancer.Prebiotics is that the body of human body is adjusted by great benefit.
Appropriate amount of starch is added in common sausage can improve water-retaining property, elasticity, institutional framework of sausage etc., but starch adds
Dosage can excessively make sausage taste bad.
Through retrieval, at present, the relevant report for substituting starch in sausage with inulin yet there are no.
The content of the invention
A kind of nutrition of present invention offer is balanced, meat particle sense is strong, and texture is fine and close, high resilience, and fragrant with rose cyanine
Flavor has the sausage of prebiotics effect, and rose, Flos Rosae Rugosas pollen and inulin are creatively with the addition of in sausage as auxiliary material,
Nutritional ingredient of the various raw materials in sausage is farthest played, makes that there is prebiotics effect in sausage, and there is rose
Delicate fragrance, it is nutritious, filled up sausage production and processing technical field blank.
The present invention also provides a kind of preparation method of the sausage with prebiotics effect, this method technique simple and stable, energy
It is effectively retained the original flavor and taste of raw material rose and nutritional ingredient.
The purpose of the present invention is achieved through the following technical solutions：
A kind of sausage with prebiotics effect is provided, uses pig back leg meat, peeling Fresh Grade Breast, pig ridge fat as raw meat；
The parts by weight of the raw meat are：25~35 parts of pig back leg meat, 15~25 parts of Fresh Grade Breast of peeling, 15~25 parts of pig ridge fat；
It is equipped with the auxiliary material of following portions by weight：8~12 parts of rose, 4~6 parts of Flos Rosae Rugosas pollen, 3~6 parts of inulin, frozen water 24
~30 parts, 6~7 parts of acetate starch, 5~8 parts of honey, 3~4 parts of citric acid, 2.2~2.6 parts of salt, soybean protein isolate 1
~3 parts, 0.20~0.25 part of sodium pyrophosphate, 0.1~0.15 part of sodium tripolyphosphate, 3~4 parts of white granulated sugar, spice 0.3~0.5
Part, 0.2~0.3 part of carragheen, 0.1~0.15 part of konjac glucomannan, 0.1~0.12 part of monosodium glutamate, 0.3~0.4 part of yeast extract, D-
0.1~0.2 part of sodium isoascorbate, 0.1~0.12 part of potassium sorbate, 0.006 part of Monascus color, temptation red 0.004 part, nitrous acid
0.005 part of sodium；
The sausage of described prebiotics effect is made by above-mentioned raw materials through overmolding.
Preferably, by 30 parts of pig back leg meat, 20 parts of Fresh Grade Breast of peeling, 20 parts of pig ridge fat, 10 parts of rose, Flos Rosae Rugosas pollen 5
Part, 28 parts of frozen water, 6 parts of acetate starch, 7 parts of honey, 3.5 parts of citric acid, 2.4 parts of salt, 4 parts of inulin, soybean protein isolate 2
Part, 0.23 part of sodium pyrophosphate, 0.13 part of sodium tripolyphosphate, 3.5 parts of white granulated sugar, 0.4 part of spice, 0.25 part of carragheen, konjaku
It is 0.13 part of glue, 0.011 part of monosodium glutamate, 0.35 part of yeast extract, 0.15 part of D-araboascorbic acid sodium, 0.011 part of potassium sorbate, red
Bent red 0.006 part, temptation red 0.004 part, 0.005 part of natrium nitrosum.
The sausage with prebiotics effect of the present invention adds vegetable raw material on the basis of the function of traditional Western Sausage
Rose, enhances the fiber content in product, at the same rose with multivitamin and mineral matter with good nutrition
Effect, sausage is set to become nutrition more preferably meat products.
Rose profit lung spleen, beneficial liver and gall, long-term use of, cosmetic result is favourable, can effectively remove free radical, eliminates pigment
Calmness, make us calling out hair youthful vigor.It is aided with Flos Rosae Rugosas pollen, by the cooperation of rose and Flos Rosae Rugosas pollen, has given full play to rose
Nutritional ingredient in spending, is seasoned with Flos Rosae Rugosas pollen, and Flos Rosae Rugosas pollen has qi-regulating and blood, liver soothing and depression relief, lowering blood-fat and reducing weight, moisturizing beauty treatment etc.
Effect.Take it and can play to enrich blood and foster the spirit of nobility, nourish the effect of appearance.Rich in amino acid needed by human body, protein, organic acid dimension
Raw plain C, a large amount of natural pigments and several mineral materials, water rose of Sharon acid；And contain three rare elements abundant greatly.Make to have in sausage and enrich
Nutrition.
The inulin added in auxiliary material is a kind of natural water-soluble dietary fiber, can hardly be hydrolyzed and digested by hydrochloric acid in gastric juice,
Only utilized in colon by beneficial microbe, so as to improve intestinal environment.It can strengthen gastrointestinal motility after intake inulin, improve intestines
Stomach function, increase digestion and appetite, improve immunity of organisms.Inulin adds the prebiotics effect for adding sausage.Inulin has
Prebiotic function and different physiological roles, it is applied to as a kind of functional food ingredient in varieties of food items, inulin adds
Enter to not only increase the quality of sausage, change common dietary fiber to degradation phenomena caused by quality, and improve sausage
Structural state, also impart the specific prebiotics effect of sausage.
Application of the inulin substituted starch in sausage is improved the water conservation Oil keeping of sausage by the present invention, muscle protein
The interaction of interconnection is formed with water to be reduced, and sausage quality becomes more soft, so as to be easier to chew；Adding inulin can
Sausage is set to form the gel of structure as smooth fine and smooth, fat, the mouthfeel of the sausage containing inulin improves.
By inulin after powdered addition low fat sausage the quality of sausage can be made more soft, but the tenderness of sausage, bullet
Property and tackness it is similar to common high fat sausage, additions of inulin can reduce the fat content and energy value of sausage, improve perfume
The content of soluble dietary fiber in intestines.
Inulin possesses the water conservation Oil keeping more stronger than starch, so that its effect to reducing sausage cooking loss is brighter
It is aobvious, and the reduction of sausage cooking loss can improve its yield rate.Inulin is as a kind of soluble dietary fiber, its chemical constitution
In contain many hydrophilic radicals, so as to possess more excellent water-retaining property and the interaction to flock together that inulin is formed
Crystallite network structure can adsorb substantial amounts of moisture.
The addition of inulin can also improve the stability of sausage.In sausage process, although raw meat is in acidity,
Its pH value can not cause inulin largely to hydrolyze.Inulin can suppress Oxidation of Fat and Oils in sausage, extend the holding phase of sausage.Inulin
Its thio bar, addition inulin after in grease unrighted acid more stable than the holding of carboxylic acid reaction thing content after grease in substitution sausage
Oxidation states keep stable.Inulin is the good scavenger of hydroxyl radical free radical and superoxide radical, its antioxidant effect
Strengthen with the increase of inulin addition, i.e. the addition of inulin can also improve the stability of sausage.
The raw material of the present invention and the proportioning of auxiliary material are by many experiments, scientifically from rose and the use of Flos Rosae Rugosas pollen
Amount, it is set both not blocked the fresh perfume (or spice) of meat in itself in sausage, and can keeps the unique delicate fragrance taste of rose, and the present invention passes through
Special process remains products material original local flavor and nutrition, the resulting sausage color with prebiotics effect to greatest extent
Fragrance is various, and nutrition is balanced, texture is fine and close, high resilience, and the delicate fragrance with rose, while the addition of inulin not only improves
Structural state, also imparts the specific prebiotics effect of sausage.
The present invention also provides a kind of preparation method of the sausage with prebiotics effect simultaneously, comprises the following steps：
S1. pretreatment of raw material
S11. the pretreatment of raw meat：From the pig back leg meat after fresh or defrosting, Fresh Grade Breast, pig ridge fat are removed the peel,
Meat particle is stranding into, the pig back leg meat and peeling Fresh Grade Breast are respectively preparedMeat particle；The pig ridge fat is made's
Meat particle, it is standby；
S12. the pretreatment of rose：Dry rose is rinsed and drained, then the blanching 10s in 82~87 DEG C of clear water, so
Add afterwards and 25~35min is soaked in 55~65 DEG C of water, rose is pulled out and drained, the water cooling for soaking rose is frozen rose is made
The rose frozen water of borneol is standby；
S13. the Flos Rosae Rugosas pollen is toasted into 3~5min, the temperature of the baking is 120 DEG C, is taken out, addition is drunk in right amount
Water stirs, and the weight ratio of the rose powder and drinking water is 3:5, obtain Flos Rosae Rugosas pollen suspension；
S14. the rose after the draining of step S12 is kneaded, and adds honey, citric acid, salt one and step simultaneously
Flos Rosae Rugosas pollen suspension stirring in S13；Until petal turns into thick rose lotion, it is standby；
S2. batch mixing
S21. pickle：By in the raw meat obtained by step S11 by pretreatment, salt two, natrium nitrosum, Jiao are sequentially added
Sodium phosphate, sodium tripolyphosphate and D-araboascorbic acid sodium, 2min is stirred, the rose frozen water of 1/3 parts by weight of total amount is added, enters
Row is stirred under vacuum between material after 3min stirrings is placed on and pickles, and is pickled；
S22. mix：Step S21 gained material and other components after pickling are stirred, add rose
Lotion is stirred under vacuum, and obtains the sausage semi-finished product of prebiotic elementary work effect；
S3. the sausage semi-finished product of prebiotics effect obtained by step S2 are put into make in vacuum sausage filler and be molded, will made
Ripe, cooling is made in the sausage heating of the prebiotics effect for making to be molded, then is vacuum-packed, and product places continous way sterilization after packaging
84~86 DEG C of water-bath sterilization in machine, 25~30min of time, by water temperature it is 6~8 DEG C after sterilization, cools down 15min, that is, obtain benefit
The sausage finished product of raw first effect.
The present invention, as raw material, carries out blanching, immersion, effectively by rose from dry rose with appropriate water temperature
Nutritional ingredient farthest dissolve in water, dry rose has the flavor of strong rose, and ice is made and adds and can increase
Add rose local flavor, make the rose flavor in sausage be easier to merge with raw meat, flavor protrudes.
The raw meat of the present invention adds auxiliary and condiment and rose frozen water to be stirred and pickle, and whipping process can make the egg in meat
The nutritional ingredient such as white matter, amino acid, fat part is oozed out, and each raw material is reached collaboration unification, remains former material to greatest extent
The nutritional ingredient of material, the meat semi-finished product toughness after processing, make the meat particle perfect adaptation of fat and lean meat integral, it is close between meat particle
With reference to so that the delicate mouthfeel of sausage, having chewy texture.Further, the salt one is 1~2 part, and the salt two is remaining
Amount.
Further, the pretreatment of raw meat described in step S11 is in low temperature and high relative humidity solution by pig back leg meat, peeling Fresh Grade Breast
It is -2~0 DEG C to be thawed in jelly machine to central temperature, and it is -4~-2 DEG C that pig ridge fat, which thaws to central temperature,.
Further, the temperature setting between being pickled described in step S21 is 4~6 DEG C, and the time pickled is 18~24h.
Further, the concrete operation step mixed described in step S22 is：By step S21 gained material after pickling
2min is stirred in mixer, white sugar, pepper powder, inulin, carragheen, konjac glucomannan, Monascus color, the red, yeast of temptation is then added and takes out
The rose frozen water of extract, 1/3 parts by weight of total amount, is stirred 2~4min；Add acetate starch and 1/3 weight of total amount
The rose frozen water of part is measured, is stirred 2~4min, is eventually adding rose lotion obtained by step S12, then carry out vacuum stirring 3
~5min.
Further, the sausage semi-finished product of prebiotics effect obtained by step S2 are filled in casing, casing selects diameter
For 16mm Collagent casing for sausages, filling is full, and gained sausage often saves length between 8~9cm, often saves the weight of the sausage
For 29~30g.
Further, system is ripe described in step S3 is divided into following steps：At 50~55 DEG C, by the perfume (or spice) of described prebiotics effect
Intestines color development 30min；At 60~65 DEG C, 20min is dried；At 78~80 DEG C, boiling 30min；Finally at 94~96 DEG C, dry
Roasting 15min.
Further, it is cooled to that 10~15 DEG C will be placed on by the sausage for making ripe prebiotics effect described in step S3
Under, 30~40min is cooled down, the central temperature to the intestines body of the sausage of described prebiotics effect is less than 18 DEG C.
The sausage raw material with prebiotics effect of the present invention carries out scientific matching, to pig back leg meat, peeling in ratio
Fresh Grade Breast, the particle diameter of pig ridge fat are tested than largely, are drawn the optimal ratio of particle diameter, the selection of such a particle diameter, are made obtained
Sausage nutrition is balanced, and meat particle sense is strong, and texture is fine and close.
By rose and Flos Rosae Rugosas pollen, honey, citric acid, appropriate salt one by proportioning, rose lotion is made, it is described
The unique flavor of rose lotion, it is sweet pure and fresh.
The sausage semi-finished product of prebiotics effect of the present invention are through overmolding, system is ripe, pack, sterilization obtains having prebiotic elementary work
The sausage finished product of effect.According to the characteristics of raw material, the manufacture craft of sausage of the adjustment with prebiotics effect, prepared by the present invention have
The equipment that the sausage of prebiotics effect needs is conventional equipment, and cost is relatively low, workable, is easy to large-scale production and pushes away
Extensively.
Relative to prior art, the present invention has the advantages that：
Theory of the invention based on health diet, the selected safe and secure of sausage, pig back leg meat with prebiotics effect, go
Skin Fresh Grade Breast, pig ridge fat are raw material, select rose, Flos Rosae Rugosas pollen and inulin in auxiliary material, are recorded using Collagent casing for sausages, are led to
The scientific matching for crossing raw material and auxiliary material farthest remains the mouthfeel and toughness of sausage.Protein content is high, the battalion of product
It is high to support value, makes obtained sausage nutrition equilibrium, meat particle sense is strong, and texture is fine and close.
The sausage with prebiotics effect of the present invention farthest plays nutritional ingredient of the various raw materials in sausage,
Make that there is prebiotics effect in sausage, and the delicate fragrance with rose, it is nutritious, fill up the technology neck of sausage production and processing
The blank in domain.
The theory based on health diet of the invention, the thinking of meat and vegetables collocation, there is provided it is a kind of with pork, peeling Fresh Grade Breast,
The preparation method that pig ridge fat and rose and inulin have the sausage of prebiotics effect for health U.S. of primary raw material；Using richness
Several amino acids, vitamin containing needed by human body, macro- and trace-element, and a variety of lipoid nucleic acid, auxin, enzyme and anti-
The rose of the bioactive ingredients such as rhzomorph and sausage structural state can be improved.
Application of the inulin substituted starch in sausage is improved the water conservation Oil keeping of sausage by the present invention, muscle protein
The interaction of interconnection is formed with water to be reduced, and sausage quality becomes more soft, so as to be easier to chew；Adding inulin can
Sausage is set to form the gel of structure as smooth fine and smooth, fat, the mouthfeel of the sausage containing inulin improves.And it is specifically prebiotic to assign sausage
The inulin of first effect is as flavor raw material.
The present invention is process by the technique of simple and stable, remains products material original local flavor and battalion to greatest extent
Support, the resulting sausage with prebiotics effect looks good, smell good and taste good, and nutrition is balanced, texture is fine and close, high resilience, and has rose
The delicate fragrance of rare flower, while the addition of inulin not only improves structural state, also imparts the specific prebiotics effect of sausage.
The equipment that the present invention needs is conventional equipment, and cost is relatively low, workable, is easy to large-scale production, particularly
The special special favor of product, there are wide market prospects.
Embodiment
The present invention is further illustrated with reference to specific embodiment.Unless stated otherwise, used in the embodiment of the present invention
Raw material and method are this area routinely raw material purchased in market and conventional use of method, and used equipment is that this area is routinely set
It is standby.
Embodiment 1
(1) there is the sausage of prebiotics effect
The sausage with prebiotics effect of the present embodiment is made by following raw materials according through overmolding, using pig back leg
Meat, peeling Fresh Grade Breast, pig ridge fat are raw meat；The parts by weight of raw meat are：25 parts of pig back leg meat, peeling 25 parts of Fresh Grade Breast,
25 parts of pig ridge fat；
It is equipped with the auxiliary material of following portions by weight：12 parts of rose, 6 parts of Flos Rosae Rugosas pollen, 6 parts of inulin, 30 parts of frozen water, acetate
7 parts of starch, 8 parts of honey, 4 parts of citric acid, 2.6 parts of salt, 3 parts of soybean protein isolate, 0.25 part of sodium pyrophosphate, sodium tripolyphosphate
0.15 part, 4 parts of white granulated sugar, 0.5 part of spice, 0.3 part of carragheen, 0.15 part of konjac glucomannan, 0.12 part of monosodium glutamate, yeast extract
0.4 part, 0.2 part of D-araboascorbic acid sodium, 0.12 part of potassium sorbate, 0.006 part of Monascus color, temptation red 0.004 part, natrium nitrosum
0.005 part.
(2) preparation method of the sausage with prebiotics effect
The preparation method of the sausage with prebiotics effect of the present embodiment, comprises the following steps：
S1. pretreatment of raw material
S11. the pretreatment of raw meat：From the pig back leg meat after defrosting, peeling Fresh Grade Breast, pig ridge fat, pass through meat grinder
Meat particle is stranding into, concrete operations are that the pig back leg meat of freezing, peeling Fresh Grade Breast thaw to center in low temperature and high relative humidity unfreezing machine
Temperature is -2~0 DEG C, and it is -4~-2 DEG C that pig ridge fat, which thaws to central temperature,.Pig back leg meat and peeling Fresh Grade Breast are respectively preparedMeat particle；Pig ridge fat is madeMeat particle, it is standby；
S12. the pretreatment of rose：Dry rose is rinsed with cleaning machine and drained, then is scalded in 82~87 DEG C of clear water
10s is floated, then adds in 55 DEG C of water and soaks 35min, rose is pulled out and drained, the water of rose will be soaked at -20~-10 DEG C
Lower freezing, 30min, the rose frozen water that rose borneol is made are standby；
S13. Flos Rosae Rugosas pollen is placed in 3~5min of baking in baking box, the temperature of baking is 120 DEG C, is taken out, and is added appropriate
Drinking water stirs, and the weight ratio of rose powder and drinking water is 3:5, obtain Flos Rosae Rugosas pollen suspension；
S14. the rose after the draining of step S12 is kneaded, and adds honey, citric acid, 1 portion of salt one and step simultaneously
Flos Rosae Rugosas pollen suspension stirring in rapid S13；Until petal turns into thick rose lotion, it is standby；
S2. batch mixing
S21. pickle：By in the raw meat input mixer obtained by step S11 by pretreatment, 1.6 portions of foods are sequentially added
Salt two, natrium nitrosum, sodium pyrophosphate, sodium tripolyphosphate and D-araboascorbic acid sodium, 2min is stirred, add 1/3 weight of total amount
The rose frozen water of part is measured, be stirred under vacuum between material after 3min stirrings is placed on and pickles, temperature setting is 4~6 DEG C, is pickled
Time is 24h, is pickled；
S22. mix：2min will be stirred in material agitator after pickling obtained by step S21, then add white sugar, Hu
Green pepper powder, inulin, carragheen, konjac glucomannan, Monascus color, the red, yeast extract of temptation, total amount 1/3 parts by weight rose frozen water, enter
Row stirring 4min；The rose frozen water of 1/3 parts by weight of acetate starch and total amount is added, 4min is stirred, is eventually adding
Rose lotion obtained by step S12, then carry out vacuum stirring 5min.
S23. the sausage semi-finished product of prebiotics effect obtained by step S2 are poured into vacuum sausage filler, by sausage filler by thing
Material is filled in casing, and casing selects a diameter of 16mm Collagent casing for sausages, and filling is full, sausage filler automatic ration, kink,
Gained sausage often saves length between 8~9cm, and the weight for often saving the sausage is 29~30g；
S3. it is molded, makes ripe, packaging, sterilization：The sausage semi-finished product of prebiotics effect obtained by step S2 are put into vacuum to fill
Shaping is made in intestines machine, the sausage of prebiotics effect of shaping will be made at 50~55 DEG C, the sausage of prebiotics effect is sent out
Color 30min；At 60~65 DEG C, 20min is dried；At 78~80 DEG C, boiling 30min；Finally at 94~96 DEG C, baking
15min heating systems are ripe；It will be placed on by the sausage for making ripe prebiotics effect at 10~15 DEG C, cool down 30~40min, intestines body
Central temperature less than 18 DEG C cooling；It is vacuum-packed using continuously elongated film packing machine, product places continous way sterilization after packaging
84 DEG C of water-bath sterilization in machine, time 30min, by water temperature be 6~8 DEG C of cooling baths after sterilization, 15min is cooled down, after sterilization cools down
Obtain the sausage finished product with prebiotics effect.
Embodiment 2
(1) there is the sausage of prebiotics effect
Sausage with prebiotics effect is made by above-mentioned raw materials through overmolding, using pig back leg meat, peeling pigeon breast
Meat, pig ridge fat are raw meat；The parts by weight of raw meat are：35 parts of pig back leg meat, 15 parts of Fresh Grade Breast of peeling, 15 parts of pig ridge fat；
It is equipped with the auxiliary material of following portions by weight：8 parts of rose, 4 parts of Flos Rosae Rugosas pollen, 3 parts of inulin, 24 parts of frozen water, acetate
6 parts of starch, 5 parts of honey, 3 parts of citric acid, 2.2 parts of salt, 1 part of soybean protein isolate, 0.20 part of sodium pyrophosphate, sodium tripolyphosphate
0.1 part, 3 parts of white granulated sugar, 0.3 part of spice, 0.2 part of carragheen, 0.1 part of konjac glucomannan, 0.1 part of monosodium glutamate, yeast extract 0.3
Part, 0.1 part of D-araboascorbic acid sodium, 0.1 part of potassium sorbate, 0.006 part of Monascus color, temptation red 0.004 part, natrium nitrosum
0.005 part.
(2) preparation method of the sausage with prebiotics effect
Compared with Example 1, its difference is the preparation method of the sausage with prebiotics effect of the present embodiment：
Step S12 dry rose, which is added in 65 DEG C of water, soaks 25min；Step S14 2 parts of one addition of salt；Step S21 addition
The time that the addition of salt two is 0.6 part, pickles is 18h；Other uniform embodiments 1 are identical.
Embodiment 3
(1) there is the sausage of prebiotics effect
Sausage with prebiotics effect is made by above-mentioned raw materials through overmolding, using pig back leg meat, peeling pigeon breast
Meat, pig ridge fat are raw meat；The parts by weight of raw meat are：By 30 parts of pig back leg meat, 20 parts of Fresh Grade Breast of peeling, pig ridge fat 20
Part, 10 parts of rose, 5 parts of Flos Rosae Rugosas pollen, 28 parts of frozen water, 6 parts of acetate starch, 7 parts of honey, 3.5 parts of citric acid, salt 2.4
Part, 4 parts of inulin, 2 parts of soybean protein isolate, 0.23 part of sodium pyrophosphate, 0.13 part of sodium tripolyphosphate, 3.5 parts of white granulated sugar, spice
0.4 part, 0.25 part of carragheen, 0.13 part of konjac glucomannan, 0.011 part of monosodium glutamate, 0.35 part of yeast extract, D-araboascorbic acid sodium
0.15 part, 0.11 part of potassium sorbate, 0.006 part of Monascus color, temptation red 0.004 part, 0.005 part of natrium nitrosum.
(2) preparation method of the sausage with prebiotics effect
Compared with Example 1, its difference is the preparation method of the sausage with prebiotics effect of the present embodiment：
Step S14 1.2 parts of one addition of salt；The time that the step S21 addition addition of salt two is 1.2 parts, pickles is 20h；
2min will be stirred in material agitator after pickling obtained by step S21, then add white sugar, pepper powder, inulin, carragheen,
Konjac glucomannan, Monascus color, the red, yeast extract of temptation, total amount 1/3 parts by weight rose frozen water, be stirred 4min；Add
The rose frozen water of 1/3 parts by weight of acetate starch and total amount, is stirred 4min, is eventually adding rose obtained by step S12
Lotion, then carry out vacuum stirring 3min.Other uniform embodiments 1 are identical.
Embodiment 4
(1) there is the sausage of prebiotics effect
The sausage with prebiotics effect of the present embodiment is made by above-mentioned raw materials through overmolding, using pig back leg
Meat, peeling Fresh Grade Breast, pig ridge fat are raw meat；The parts by weight of raw meat are：By 28 parts of pig back leg meat, peeling Fresh Grade Breast 25
Part, 25 parts of pig ridge fat, 10 parts of rose, 6 parts of Flos Rosae Rugosas pollen, 30 parts of frozen water, 6 parts of acetate starch, 6 parts of honey, citric acid 3.5
Part, 2.4 parts of salt, 4 parts of inulin, 2 parts of soybean protein isolate, 0.23 part of sodium pyrophosphate, 0.13 part of sodium tripolyphosphate, white granulated sugar
3.5 parts, 0.4 part of spice, 0.25 part of carragheen, 0.13 part of konjac glucomannan, 0.011 part of monosodium glutamate, 0.35 part of yeast extract, D- it is different
0.15 part of sodium ascorbate, 0.11 part of potassium sorbate, 0.006 part of Monascus color, temptation red 0.004 part, 0.005 part of natrium nitrosum.
(2) preparation method of the sausage with prebiotics effect
Compared with Example 3, its difference is the preparation method of the sausage with prebiotics effect of the present embodiment：
2min will be stirred in material agitator after pickling obtained by step S21, then add white sugar, pepper powder, inulin, carragheen,
Konjac glucomannan, Monascus color, the red, yeast extract of temptation, total amount 1/3 parts by weight rose frozen water, be stirred 3min；Add
The rose frozen water of 1/3 parts by weight of acetate starch and total amount, is stirred 3min, is eventually adding rose obtained by step S12
Lotion, then carry out vacuum stirring 4min.Other uniform embodiments 3 are identical.
Comparative example 1
The raw material selection of this comparative example and match same as Example 1, its preparation method difference from Example 1 exists
In the pretreatment of rose：Dry rose is rinsed and drained, then the blanching 10s in 82~87 DEG C of clear water, then add 55~
25~35min is soaked in 65 DEG C of water, rose is pulled out and drained；Other steps are same as Example 1.
Comparative example 2
Flos Rosae Rugosas pollen is free of in the raw material of this comparative example, other compositions are same as Example 1 with matching.Its preparation method
Difference from Example 1 is, the step for without Flos Rosae Rugosas pollen suspension is made；Other steps are same as Example 1.
Comparative example 3
Inulin is replaced with starch in the raw material of this comparative example, and other compositions are same as Example 1 with matching.Its making side
Method difference from Example 1 is that the concrete operation step mixed described in step S22 is：Mixing：It will be passed through obtained by step S21
Cross to pickle and 2min is stirred in rear material agitator, then add white sugar, pepper powder, starch, carragheen, konjac glucomannan, Monascus color, lure
Puzzled red, yeast extract, total amount 1/3 parts by weight rose frozen water, be stirred 4min；Add acetate starch and total amount
1/3 parts by weight rose frozen water, be stirred 4min, be eventually adding rose lotion obtained by step S12, then carry out vacuum and stir
Mix 5min.
Comparative example 4
The raw material selection of this comparative example and match same as Example 1, its preparation method difference from Example 1 exists
In the sausage of the prebiotics effect for being molded making is at 40 DEG C, by the sausage color development 40min of prebiotics effect；At 70 DEG C,
Dry 20min；At 90 DEG C, boiling 30min；Finally at 110 DEG C, baking 10min heating systems are ripe；Other steps with implementation
Example 1 is identical.
Organoleptic quality evaluation experiment and result
Blind Test is carried out by ten personnel for specializing in food research and development, to embodiment 1~4 and the gained sausage of comparative example 1~4
Color and luster, flavor, mouthfeel, structure carry out subjective appreciation, given a mark according to 100 points of systems, utilize Excel softwares progress statistical
Analysis, test data take it is parallel three times after mean values be weighted evaluation total score, total score calculation formula is：Overall score=∑
XiYi (i=1,2,3 ... ..n, X are deliberated index, and Y is weight).Table 1 is sausage official's sensory assessment standard of prebiotics effect,
Table 2 is the sausage results of sensory evaluation of prebiotics effect obtained by each embodiment and comparative example.
Table 1
Table 2
| Project | Color and luster | Structure | Mouthfeel | Flavor | Average mark |
| Embodiment 1 | 90 | 91 | 92 | 92 | 91.35 |
| Embodiment 2 | 91 | 92 | 91 | 93 | 91.85 |
| Embodiment 3 | 92 | 92 | 93 | 92 | 92.25 |
| Embodiment 4 | 92 | 90 | 93 | 91 | 91.45 |
| Comparative example 1 | 90 | 89 | 90 | 78 | 86.15 |
| Comparative example 2 | 91 | 90 | 90 | 70 | 84 |
| Comparative example 3 | 90 | 70 | 75 | 60 | 72.25 |
| Comparative example 4 | 60 | 75 | 82 | 89 | 77.95 |
Claims (10)
1. a kind of sausage with prebiotics effect, it is characterised in that use pig back leg meat, peeling Fresh Grade Breast, pig ridge fat as original
Expect meat；The parts by weight of the raw meat are：25~35 parts of pig back leg meat, 15~25 parts of Fresh Grade Breast of peeling, pig ridge fat 15~25
Part；
It is equipped with the auxiliary material of following portions by weight：8~12 parts of rose, 4 ~ 6 parts of Flos Rosae Rugosas pollen, 3 ~ 6 parts of inulin, frozen water 24~30
Part, 6~7 parts of acetate starch, 5~8 parts of honey, 3~4 parts of citric acid, 2.2~2.6 parts of salt, soybean protein isolate 1~3
Part, 0.20~0.25 part of sodium pyrophosphate, 0.1~0.15 part of sodium tripolyphosphate, 3~4 parts of white granulated sugar, 0.3 ~ 0.5 part of spice, card
Draw 0.2~0.3 part of glue, 0.1~0.15 part of konjac glucomannan, 0.1 ~ 0.12 part of monosodium glutamate, 0.3~0.4 part of yeast extract, D- different anti-bad
0.1~0.2 part of hematic acid sodium, 0.1~0.12 part of potassium sorbate, 0.006 part of Monascus color, temptation red 0.004 part, natrium nitrosum
0.005 part；
The sausage of described prebiotics effect is made by above-mentioned raw materials through overmolding.
2. there is the sausage of prebiotics effect according to claim 1, it is characterised in that by 30 parts of pig back leg meat, peeling chicken
20 parts of brisket, 20 parts of pig ridge fat, 10 parts of rose, 5 parts of Flos Rosae Rugosas pollen, 28 parts of frozen water, 6 parts of acetate starch, 7 parts of honey, lemon
Lemon acid 3.5 parts, 2.4 parts of salt, 4 parts of inulin, 2 parts of soybean protein isolate, 0.23 part of sodium pyrophosphate, 0.13 part of sodium tripolyphosphate,
3.5 parts of white granulated sugar, 0.4 part of spice, 0.25 part of carragheen, 0.13 part of konjac glucomannan, 0.011 part of monosodium glutamate, yeast extract 0.35
Part, 0.15 part of D-araboascorbic acid sodium, 0.11 part of potassium sorbate, 0.006 part of Monascus color, temptation red 0.004 part, natrium nitrosum
0.005 part.
3. it is a kind of by claim 1 or 2 Suo Shu have prebiotics effect sausage preparation method, it is characterised in that including with
Lower step：
S1. pretreatment of raw material
S11. the pretreatment of raw meat：From the pig back leg meat after fresh or defrosting, peeling Fresh Grade Breast, pig ridge fat, process
Into meat particle, ￠ 8mm meat particle is respectively prepared with peeling Fresh Grade Breast for the pig back leg meat；￠ 3mm meat particle is made in the pig ridge fat, standby
With；
S12. the pretreatment of rose：Dry rose is rinsed and drained, then the blanching 10s in 82 ~ 87 DEG C of clear water, Ran Houjia
Enter 25 ~ 35 min of immersion in 55 ~ 65 DEG C of water, rose is pulled out and drained, the water cooling for soaking rose is frozen rose borneol is made
Rose frozen water it is standby；
S13. the Flos Rosae Rugosas pollen is toasted into 3 ~ 5 min, the temperature of the baking is 120 DEG C, takes out, adds appropriate drinking water
Stir, the weight ratio of the rose powder and drinking water is 3:5, obtain Flos Rosae Rugosas pollen suspension；
S14. the rose after the draining of step S12 is kneaded, and adds honey, citric acid, salt one and step S13 simultaneously
In Flos Rosae Rugosas pollen suspension stirring；Until petal turns into thick rose lotion, it is standby；
S2. batch mixing
S21. pickle：By in the raw meat obtained by step S11 by pretreatment, salt two, natrium nitrosum, burnt phosphorus are sequentially added
Sour sodium, sodium tripolyphosphate and D-araboascorbic acid sodium, 2min is stirred, add the rose frozen water of 1/3 parts by weight of total amount, carried out
It is stirred under vacuum between material after 3min stirrings is placed on and pickles, is pickled；
S22. mix：Step S21 gained material and other components after pickling are stirred, add rose cream
Body is stirred under vacuum, and obtains the sausage semi-finished product of prebiotic elementary work effect；
S3. it is molded, makes ripe, packaging, sterilization：The sausage semi-finished product of prebiotics effect obtained by step S2 are put into vacuum bowel lavage
Making shaping in machine, ripe, cooling is made in the sausage heating that will make prebiotics effect of shaping, then is vacuum-packed, after packaging
Product places 84 ~ 86 DEG C of water-bath sterilization in continous way sterilization machine, 25 ~ 30min of time, by water temperature is 6~8 DEG C after sterilization, cold
But 15min, that is, the sausage finished product of prebiotics effect is obtained.
4. the preparation method of the sausage with prebiotics effect according to claim 3, it is characterised in that the salt one is
1 ~ 2 part, the salt two is surplus.
5. the preparation method of the sausage with prebiotics effect according to claim 3, it is characterised in that described in step S11
The pretreatment of raw meat be by pig back leg meat, to thaw to central temperature be -2 ~ 0 DEG C to peeling Fresh Grade Breast, pig ridge fat thaws to center
Temperature is -4~-2 DEG C.
6. the preparation method of the sausage with prebiotics effect according to claim 3, it is characterised in that described in step S21
Temperature setting between pickling is 4~6 DEG C, and the time pickled is 18~24h.
7. the preparation method of the sausage with prebiotics effect according to claim 3, it is characterised in that described in step S22
The concrete operation step of mixing is：By step S21 gained material after pickling
Stir 2min, then add white sugar, pepper powder, inulin, carragheen, konjac glucomannan, Monascus color, the red, yeast extract of temptation,
The rose frozen water of 1/3 parts by weight of total amount, is stirred 2 ~ 4min；Add 1/3 parts by weight of acetate starch and total amount
Rose frozen water, is stirred 2 ~ 4min, is eventually adding rose lotion obtained by step S12, then carry out 3 ~ 5min of vacuum stirring.
8. the preparation method of the sausage with prebiotics effect according to claim 3, it is characterised in that by obtained by step S2
The sausage semi-finished product of prebiotics effect are filled in casing, and casing selects a diameter of 16mm Collagent casing for sausages, and filling is full,
Gained sausage often saves length between 8~9cm, and the weight for often saving the sausage is 29~30g.
9. the preparation method of the sausage with prebiotics effect according to claim 3, it is characterised in that system described in step S3
It is ripe to be divided into following steps：At 50 ~ 55 DEG C, by the sausage color development 30min of described prebiotics effect；At 60 ~ 65 DEG C, dry
20min；At 78 ~ 80 DEG C, boiling 30min；Finally at 94 ~ 96 DEG C, 15min is toasted.
10. the preparation method of the sausage with prebiotics effect according to claim 3, it is characterised in that described in step S3
It is cooled to be placed at 10~15 DEG C by the sausage for making ripe prebiotics effect, 30~40min is cooled down, to the prebiotics
The central temperature of the intestines body of the sausage of effect is less than 18 DEG C.
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Cited By (4)
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| CN109170625A (en) * | 2018-08-02 | 2019-01-11 | 湖南德天食品有限公司 | A kind of production method of pork sausage |
| CN109452564A (en) * | 2018-12-24 | 2019-03-12 | 湖南唐人神肉制品有限公司 | One kind is rich in collagen sausage and preparation method thereof |
| WO2020245406A1 (en) | 2019-06-05 | 2020-12-10 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
| WO2020245405A1 (en) | 2019-06-05 | 2020-12-10 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
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| CN106136103A (en) * | 2016-07-04 | 2016-11-23 | 湖南唐人神肉制品有限公司 | A kind of Radix Artemisia ordosicae sausage and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170625A (en) * | 2018-08-02 | 2019-01-11 | 湖南德天食品有限公司 | A kind of production method of pork sausage |
| CN109452564A (en) * | 2018-12-24 | 2019-03-12 | 湖南唐人神肉制品有限公司 | One kind is rich in collagen sausage and preparation method thereof |
| WO2020245406A1 (en) | 2019-06-05 | 2020-12-10 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
| WO2020245405A1 (en) | 2019-06-05 | 2020-12-10 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
| EP4205557A1 (en) | 2019-06-05 | 2023-07-05 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
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