CN107897745A - Health-related sausage stuffed mainly with bean starch paste of low fat and preparation method thereof - Google Patents
Health-related sausage stuffed mainly with bean starch paste of low fat and preparation method thereof Download PDFInfo
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- CN107897745A CN107897745A CN201711104951.3A CN201711104951A CN107897745A CN 107897745 A CN107897745 A CN 107897745A CN 201711104951 A CN201711104951 A CN 201711104951A CN 107897745 A CN107897745 A CN 107897745A
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- 229920002472 Starch Polymers 0.000 title claims abstract description 58
- 239000008107 starch Substances 0.000 title claims abstract description 58
- 235000019698 starch Nutrition 0.000 title claims abstract description 58
- 235000013580 sausages Nutrition 0.000 title claims abstract description 43
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 36
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 36
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 43
- 229920002752 Konjac Polymers 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000010485 konjac Nutrition 0.000 claims abstract description 15
- 244000268590 Euryale ferox Species 0.000 claims abstract description 13
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 10
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 10
- 235000012054 meals Nutrition 0.000 claims abstract description 9
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 7
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 22
- 210000000936 intestine Anatomy 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 235000006487 Euryale ferox Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 238000002845 discoloration Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000004062 sedimentation Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 240000002045 Guettarda speciosa Species 0.000 claims 2
- 241001474374 Blennius Species 0.000 claims 1
- 238000004080 punching Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 229920002261 Corn starch Polymers 0.000 abstract description 3
- 239000008120 corn starch Substances 0.000 abstract description 3
- 229940099112 cornstarch Drugs 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 238000005213 imbibition Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000036186 satiety Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 244000061520 Angelica archangelica Species 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 241001312219 Amorphophallus konjac Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000021180 meal component Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 230000003252 repetitive effect Effects 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241001278826 Amorphophallus Species 0.000 description 1
- 240000004904 Amorphophallus paeoniifolius Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000010792 warming Methods 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 present invention relates to food processing field, more particularly to health-related sausage stuffed mainly with bean starch paste of a kind of low fat and preparation method thereof.The health-related sausage stuffed mainly with bean starch paste of low fat includes following weight parts component：800 1000 parts of thin pork, 300 400g of konjak starch, 40 60 parts of seawood meal, 30 50 parts of gorgon euryale seed powder, 30 50 parts of coixlacrymajobi powder, 30 50 parts of oatmeal, 30 40g of onion, 8 10g of fresh ginger, 10 15g of Amomum cardamomum powder, 10 20g of zanthoxylum powder, 300 400g of sesame oil, 50 60g of refined salt.The present invention uses konjaku, and for finished product starch viscosity is full made of raw material, water imbibition is strong, quality is fine and smooth, the cornstarch or farina full of nutrition being used in the traditional sausage stuffed mainly with bean starch paste of replacement, its mouthfeel is soft glutinous, full of nutrition.Meanwhile with the addition of seawood meal in sausage stuffed mainly with bean starch paste, gorgon euryale seed powder, coixlacrymajobi powder and oatmeal, this group of component are rich in dietary fiber, by increasing capacitance it is possible to increase satiety, reduces the fat content in sausage stuffed mainly with bean starch paste.
Description
Technical field
The present invention relates to food processing field, more particularly to health-related sausage stuffed mainly with bean starch paste of a kind of low fat and preparation method thereof.
Background technology
Sausage is a kind of utilization very ancient food production and carnivorous Techniques of preserving, and the meat of animal is rubbed into pureed,
Elongated cylinder tubular-shaped food made of casing is poured into again；The sausage of China has long history, and the type of sausage also has very much,
It is broadly divided into river taste sausage and Guangdong flavor sausage；Main not existing together is that Guangdong flavor is sweet tea, and river taste is peppery；With
People's living standards continue to improve, dietetic requirement is also continuously improved in people, everybody not only rests on and has enough this
In one aspect, more focus on the nutrition and collocation of diet, therefore, the nutrition for increasing sausage is necessary.
Konjaku starch-containing 35%, protein 3%, and the mineral matter element such as multivitamin and potassium, phosphorus, selenium, also contain
The konjac polysaccharide that necessary for human is wanted, i.e. glucomannans are up to 30%.Some species stem tubers of Amorphophallus are rich in konjac polysaccharide, especially
It is that white konjaku, elephant-foot yam kind content are up to 50-65%.But there is presently no the precedent that konjaku is applied to sausage class.
The content of the invention
It is an object of the invention to provide health-related sausage stuffed mainly with bean starch paste of a kind of low fat and preparation method thereof.
To achieve the object of the present invention, the technical solution adopted by the present invention is：
A kind of health-related sausage stuffed mainly with bean starch paste of low fat, it is characterised in that including following weight parts component：800-1000 parts of thin pork, evil spirit
Taro starch 300-400g, 40-60 parts of seawood meal, 30-50 parts of gorgon euryale seed powder, 30-50 parts of coixlacrymajobi powder, 30-50 parts of oatmeal, onion
30-40g, fresh ginger 8-10g, Amomum cardamomum powder 10-15g, zanthoxylum powder 10-20g, sesame oil 300-400g, refined salt 50-60g.
The konjak starch is prepared using following manner：1) section is removed the peel after cleaning konjaku, will be cut into slices containing 0.3% lemon
Lemon acid, 0.5% vitamin C, 0.01% sodium chloride solution in soak 10min, then carry out color protection, prevent its discoloration；2)
Dries pulverizing：After color protection, it is dried immediately, drying temperature is controlled at 55-65 DEG C, time 2-3h, then konjaku is ground
Cheng Fen, crosses 120 mesh sieves；3) obtained konjaku flour is suspended in deionized water, after particle sedimentation, discards supernatant liquid, weight
Newly precipitation is suspended with deionized water, settle, repetitive operation, untill supernatant liquid is water white transparency, precipitated liquid below
Centrifugal drying can arrive konjak starch.
Preferably, following weight parts component is further included：20-30 parts of the root of Dahurain angelica, 20-30 parts of cloves, 20-30 parts of Chinese cassia tree, dried orange peel
20-30 parts, 20-40 parts of purple perilla, 20-30 parts of radix glycyrrhizae, 40-50 parts of the seed of jog's tears.
The health-related sausage stuffed mainly with bean starch paste of low fat is prepared present invention additionally comprises a kind of, it is characterised in that is comprised the following steps：
1) thin pork impurity elimination stripping and slicing is cleaned, when the saline solution immersion 12-18 that 10-20 DEG C of concentration is 1-2.5% is small, taken
Go out and rinse to obtain Pork-pieces well；Add onion, fresh ginger blends into mud；
2) konjak starch measures warm water with 2-3 times and tunes to open into paste, and then the mixing muddy flesh that step 1) obtains is added together
After nearly 15 minutes of seawood meal, gorgon euryale seed powder, coixlacrymajobi powder, oatmeal uniform stirring, Amomum cardamomum powder, zanthoxylum powder, refined salt are continuously added, is passed through
After stirring, then put sesame oil again row stirring, intestines filling.；
3) the intestines filling made is poured into hog intestine, two tightens, and cooks 40 minutes, takes the dish out of the pot in boiled boiling water pot
After be semi-finished product；Bowel lavage and between boiling intestines, when interval it is more short better, precipitated to prevent starch；
4) sausage stuffed mainly with bean starch paste after having boiled is smoked；First intestines are placed on hanger bracket, 10-15 is smoked under the conditions of 100 DEG C
Minute, flavouring liquid is sprayed, continuous rotating suspension frame during this, has sprayed in puopulsion equipment immediately, continued under 100 degrees celsius
Smoke to the crust of sausage stuffed mainly with bean starch paste and puce is presented, bright in color is finished product.
Wherein, the flavouring liquid be honey, powdered glucose ratio be 1:3, the water of 100-200 times of volume of bag flavouring liquid
It is evenly stirred until that solid is entirely molten, 1000 milliliters can spray 200-400kg sausages stuffed mainly with bean starch paste.
As a preferred embodiment, further include following step：By cloves, the seed of jog's tears, Chinese cassia tree, dried orange peel, purple perilla, the root of Dahurain angelica, radix glycyrrhizae yarn
Cloth coat, be put into 5-10 times of water of its weight and boil by intense fire, add Semen Coicis, Gorgon fruit, be cooked by slow fire 1-2 it is small when, pull gauze pack out,
Decocting liquid mashing freeze-drying is pulverized to obtain health-care powder；Obtained health-care powder is added to paste konjak starch in step 2)
In.
Compared with prior art, beneficial effects of the present invention are,
The present invention uses konjaku as finished product starch viscosity is full made of raw material, water imbibition is strong, quality is fine and smooth, full of nutrition
For replacing cornstarch or farina in traditional sausage stuffed mainly with bean starch paste, its mouthfeel is soft glutinous, full of nutrition.Meanwhile in sausage stuffed mainly with bean starch paste
Seawood meal, gorgon euryale seed powder, coixlacrymajobi powder and oatmeal are with the addition of, this group of component is rich in dietary fiber, by increasing capacitance it is possible to increase satiety, reduces
Fat content in sausage stuffed mainly with bean starch paste.Preferably, add health care meal component, strengthen healthcare function, there are an enriching yin and nourishing kidney, strengthening spleen and warming liver,
Strengthen the spleen and stomach, the curative effect such as qi and activate blood circulation.
The present invention adds the step of smoking in traditional preparing in the technique of sausage stuffed mainly with bean starch paste, be not only able to carry using fumet
Perfume (or spice), and surface color is brighter.
Embodiment
The present invention is described in further detail below in conjunction with specific embodiment.It is it should be appreciated that described herein specific
Embodiment only to explain the present invention, is not intended to limit the present invention.
Embodiment 1：A kind of health-related sausage stuffed mainly with bean starch paste of low fat, including following weight parts component：800-1000 parts of thin pork, konjaku form sediment
Powder 300-400g, 40-60 parts of seawood meal, 30-50 parts of gorgon euryale seed powder, 30-50 parts of coixlacrymajobi powder, 30-50 parts of oatmeal, onion 30-
40g, fresh ginger 8-10g, Amomum cardamomum powder 10-15g, zanthoxylum powder 10-20g, sesame oil 300-400g, refined salt 50-60g.
The konjak starch is prepared using following manner：1) section is removed the peel after cleaning konjaku, will be cut into slices containing 0.3% lemon
Lemon acid, 0.5% vitamin C, 0.01% sodium chloride solution in soak 10min, then carry out color protection, prevent its discoloration；2)
Dries pulverizing：After color protection, it is dried immediately, drying temperature is controlled at 55-65 DEG C, time 2-3h, then konjaku is ground
Cheng Fen, crosses 120 mesh sieves；3) obtained konjaku flour is suspended in deionized water, after particle sedimentation, discards supernatant liquid, weight
Newly precipitation is suspended with deionized water, settle, repetitive operation, untill supernatant liquid is water white transparency, precipitated liquid below
Centrifugal drying can arrive konjak starch.
The health-related sausage stuffed mainly with bean starch paste of low fat is prepared, is comprised the following steps：
1) thin pork impurity elimination stripping and slicing is cleaned, when the saline solution immersion 12-18 that 10-20 DEG C of concentration is 1-2.5% is small, taken
Go out and rinse to obtain Pork-pieces well；Add onion, fresh ginger blends into mud；
2) konjak starch measures warm water with 2-3 times and tunes to open into paste, and then the mixing muddy flesh that step 1) obtains is added together
After nearly 15 minutes of seawood meal, gorgon euryale seed powder, coixlacrymajobi powder, oatmeal uniform stirring, Amomum cardamomum powder, zanthoxylum powder, refined salt are continuously added, is passed through
After stirring, then put sesame oil again row stirring, intestines filling.；
3) the intestines filling made is poured into hog intestine, two tightens, and cooks 40 minutes, takes the dish out of the pot in boiled boiling water pot
After be semi-finished product；Bowel lavage and between boiling intestines, when interval it is more short better, precipitated to prevent starch；
4) sausage stuffed mainly with bean starch paste after having boiled is smoked；First intestines are placed on hanger bracket, 10-15 is smoked under the conditions of 100 DEG C
Minute, flavouring liquid is sprayed, continuous rotating suspension frame during this, has sprayed in puopulsion equipment immediately, continued under 100 degrees celsius
Smoke to the crust of sausage stuffed mainly with bean starch paste and puce is presented, bright in color is finished product.
Wherein, the flavouring liquid be honey, powdered glucose ratio be 1:3, the water of 100-200 times of volume of bag flavouring liquid
It is evenly stirred until that solid is entirely molten, 1000 milliliters can spray 200-400kg sausages stuffed mainly with bean starch paste.
Embodiment 2：
Embodiment 2 is same as Example 1, differs only in and is preferably added following weight in preparation method in step 2)
Part component：20-30 parts of the root of Dahurain angelica, 20-30 parts of cloves, 20-30 parts of Chinese cassia tree, 20-30 parts of dried orange peel, 20-40 parts of purple perilla, radix glycyrrhizae 20-30
Part, 40-50 parts of the seed of jog's tears.
Cloves, the seed of jog's tears, Chinese cassia tree, dried orange peel, purple perilla, the root of Dahurain angelica, radix glycyrrhizae are coated with gauze, are put into 5-10 times of water intense fire of its weight
Boil, add Semen Coicis, Gorgon fruit, be cooked by slow fire 1-2 it is small when, pull gauze pack out, decocting liquid mashing freeze-drying is pulverized and must be protected
Strong powder；Obtained health-care powder is added in step 2) in paste konjak starch.
In short, the present invention uses konjaku as finished product starch viscosity is full made of raw material, water imbibition is strong, quality is fine and smooth, battalion
Support and enrich for replacing cornstarch or farina in traditional sausage stuffed mainly with bean starch paste, its mouthfeel is soft glutinous, full of nutrition.Meanwhile
It with the addition of seawood meal, gorgon euryale seed powder, coixlacrymajobi powder and oatmeal in sausage stuffed mainly with bean starch paste, this group of component is rich in dietary fiber, by increasing capacitance it is possible to increase full abdomen
Sense, reduces the fat content in sausage stuffed mainly with bean starch paste.Preferably, adding health care meal component, strengthen healthcare function, there are enriching yin and nourishing kidney, be good for
Spleen warms up liver, strengthens the spleen and stomach, the curative effect such as qi and activate blood circulation.
The present invention adds the step of smoking in traditional preparing in the technique of sausage stuffed mainly with bean starch paste, be not only able to carry using fumet
Perfume (or spice), and surface color is brighter.
The above is only the preferred embodiment of the present invention, it is noted that for the common skill of the art
For art personnel, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications
Also it should be regarded as protection scope of the present invention.
Claims (6)
1. a kind of health-related sausage stuffed mainly with bean starch paste of low fat, it is characterised in that including following weight parts component：800-1000 parts of thin pork, konjaku
Starch 300-400g, 40-60 parts of seawood meal, 30-50 parts of gorgon euryale seed powder, 30-50 parts of coixlacrymajobi powder, 30-50 parts of oatmeal, onion 30-
40g, fresh ginger 8-10g, Amomum cardamomum powder 10-15g, zanthoxylum powder 10-20g, sesame oil 300-400g, refined salt 50-60g.
2. the health-related sausage stuffed mainly with bean starch paste of low fat according to claim 1, it is characterised in that the konjak starch uses following manner
Prepare：1) clean konjaku after remove the peel section, by cut into slices containing 0.3% citric acid, 0.5% vitamin C, 0.01% sodium chloride it is molten
10min is soaked in liquid, then color protection is being carried out, is preventing its discoloration；2) dries pulverizing：After color protection, it is dried immediately, it is dry
Temperature control is milled to powder at 55-65 DEG C, time 2-3h, then by konjaku, crosses 120 mesh sieves；3) obtained konjaku flour is suspended
In deionized water, after particle sedimentation, supernatant liquid is discarded, precipitation is suspended with deionized water again, settled, repeat to grasp
Make, untill supernatant liquid is water white transparency, precipitated liquid centrifugal drying below can arrive konjak starch.
3. the health-related sausage stuffed mainly with bean starch paste of low fat according to claim 1, it is characterised in that further include following weight parts component：The root of Dahurain angelica
20-30 parts, 20-30 parts of cloves, 20-30 parts of Chinese cassia tree, 20-30 parts of dried orange peel, 20-40 parts of purple perilla, 20-30 parts of radix glycyrrhizae, seed of jog's tears 40-50
Part.
4. a kind of health-related sausage stuffed mainly with bean starch paste of low fat prepared described in claim 1-3, it is characterised in that comprise the following steps：
1) thin pork impurity elimination stripping and slicing is cleaned, when the saline solution immersion 12-18 that 10-20 DEG C of concentration is 1-2.5% is small, takes out punching
Wash clean obtains Pork-pieces；Add onion, fresh ginger blends into mud；
2) konjak starch measures warm water with 2-3 times and tunes to open into paste, and the mixing muddy flesh that step 1) obtains then is added seaweed together
After nearly 15 minutes of powder, gorgon euryale seed powder, coixlacrymajobi powder, oatmeal uniform stirring, Amomum cardamomum powder, zanthoxylum powder, refined salt are continuously added, it is agitated
Afterwards, then put sesame oil again row stirring, intestines filling；
3) the intestines filling made is poured into hog intestine, two tightens, and cooks 40 minutes in boiled boiling water pot, after taking the dish out of the pot i.e.
It is semi-finished product；Bowel lavage and between boiling intestines, when interval it is more short better, precipitated to prevent starch；
4) sausage stuffed mainly with bean starch paste after having boiled is smoked；First intestines are placed on hanger bracket, are smoked under the conditions of 100 DEG C 10-15 minutes,
Flavouring liquid is sprayed, continuous rotating suspension frame during this, has sprayed in puopulsion equipment immediately, continued to smoke under 100 degrees celsius
Smoke to the crust of sausage stuffed mainly with bean starch paste and puce is presented, bright in color is finished product.
5. the method according to claim 4 for preparing the health-related sausage stuffed mainly with bean starch paste of low fat, it is characterised in that the flavouring liquid is bee
Honey, powdered glucose ratio are 1:3, bag flavouring liquid is evenly stirred until that solid is entirely molten with the water of 100-200 times of volume, and 1000 milliliters can
Spray 200-400kg sausages stuffed mainly with bean starch paste.
6. the method according to claim 4 for preparing the health-related sausage stuffed mainly with bean starch paste of low fat, it is characterised in that further include following step：
Cloves, the seed of jog's tears, Chinese cassia tree, dried orange peel, purple perilla, the root of Dahurain angelica, radix glycyrrhizae are coated with gauze, 5-10 times of water of its weight is put into and boils by intense fire, add
Enter Semen Coicis, Gorgon fruit, be cooked by slow fire 1-2 it is small when, pull gauze pack out, decocting liquid mashing freeze-drying is pulverized to obtain health-care powder；Will
Obtained health-care powder is added in step 2) in paste konjak starch.
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| CN108850780A (en) * | 2018-06-26 | 2018-11-23 | 桃江县南北西东土特产销售有限公司 | A kind of julienned pork and preparation method thereof |
| CN110833144A (en) * | 2018-08-17 | 2020-02-25 | 汪凯 | Pork head meat food, preparation method thereof and pancake wrapped meat containing pork head meat food |
| CN111802628A (en) * | 2020-07-17 | 2020-10-23 | 河南省南山生物科技有限公司 | Fungus leisure meal-replacing food and preparation method thereof |
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