CN108125239B - Rabbit meat sausage and preparation method thereof - Google Patents
Rabbit meat sausage and preparation method thereof Download PDFInfo
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- CN108125239B CN108125239B CN201711454706.5A CN201711454706A CN108125239B CN 108125239 B CN108125239 B CN 108125239B CN 201711454706 A CN201711454706 A CN 201711454706A CN 108125239 B CN108125239 B CN 108125239B
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- 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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- 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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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Abstract
The invention discloses a rabbit meat sausage and a preparation method thereof, wherein the main material of the sausage is rabbit meat; the auxiliary materials are eucommia ulmoides tea concentrated solution and/or Ampelopsis grossedentata tea concentrated solution, eucommia ulmoides tea concentrated solution vacuum drying powder and/or Ampelopsis grossedentata tea concentrated solution vacuum drying powder and egg white; the ingredients comprise salt, white sugar, polydextrose, monascin, monosodium glutamate, cooking wine, vegetable oil and spices. The preparation method comprises preparing Eucommiae cortex tea concentrated solution and/or Ampelopsis grossedentata concentrated solution, preparing Eucommiae cortex tea concentrated solution dry powder and/or Ampelopsis grossedentata concentrated solution dry powder, preparing water soluble spice, pretreating rabbit meat, pickling, mixing, filling, and drying at low temperature in gradient manner. The rabbit meat sausage is rich in nutrition, free of chemical preservative, low in salt, free of fishy smell, fine in meat quality, pure in taste, and in line with modern dietary style.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a rabbit meat sausage and a preparation method thereof.
Background
According to the record of the compendium of materia Medica: the rabbit meat is cold in nature and sweet in taste, has the effects of tonifying middle-jiao and Qi, quenching thirst and tonifying spleen, cooling blood and relieving fever, and is a typical 'three-high three-low' nutritional health food, namely high protein, high lysine, high digestibility, low fat, low cholesterol and low heat, is an ideal dietary choice, and has a wide development prospect.
The Jiuyishan rabbit is produced in Jiuyishan area in Ningyuan county in the south of Hunan province, the breed has a long history, and is a local rabbit meat breed formed by long-term natural selection and artificial breeding in a specific ecological environment of the Jiuyishan area, and the county is recorded in Ming Qing county. The weight of the adult rabbit is about 2kg, the adult rabbit has a firm constitution, a compact structure and a clear and elegant appearance and is spindle-shaped; high stress resistance, high survival rate, tender meat quality and delicious meat taste. The protein content of the rabbit meat is more than 92 percent, the amino acid composition is complete, 8 kinds of amino acids necessary for human bodies are contained, and the rabbit meat is known as the king of meat and the vegetable of meat. Moreover, rabbits use natural forage as staple food, have no pesticide and chemical fertilizer pollution, are green and safe meat, and increasingly become the new favorite of consumers. At present, however, the rabbit meat is mainly sold in live rabbits, 80% of the rabbit meat is used for direct cooking, the processing proportion is less than 20%, and compared with other traditional meats (pork, beef, chicken and the like), the product form is single. Therefore, the Jiuzhan rabbit can be processed into delicious meat dishes with local characteristics by using the modern food processing technology.
The sausage is prepared from meat as raw material, through cutting into small pieces, adding auxiliary materials, filling in natural casing, fermenting, ripening and drying, and has long history, easy processing and storage, wide consumption, unique flavor, and different tastes and flavors due to different regions and different additives. At present, pork sausages processed traditionally are mainly used in the market, and nitrites added in the traditional processing mode may have potential safety hazards; meanwhile, the pollution of bacteria to the preserved meat exists; in addition, with the improvement of the life quality of people, the consumption concept is advanced all the time, and people pay more and more attention to the nutrition, safety and health care of food. The traditional sausage product cannot meet the consumption requirements of people, and the trend is to find a novel sausage which is nutritional, healthy and safe.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the rabbit meat sausage which is nutritional, safe, high in health value, fragrant in meat quality, and has a health-care effect, and the rabbit meat sausage can improve the antibacterial effect of the sausage and increase the nutrition of the sausage on the basis of not adding substances such as nitrite and chemical preservatives and the like, and the preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the rabbit meat sausage is mainly prepared from main materials, auxiliary materials and ingredients, wherein the main materials are rabbit meat, and the mass fractions of the auxiliary materials and the ingredients are calculated according to the mass of the rabbit meat on the basis of the mass fractions of the rabbit meat:
the auxiliary materials comprise: 10-20% of eucommia tea concentrated solution and/or 10-20% of ampelopsis grossedentata tea concentrated solution, 0.5-1% of eucommia tea concentrated solution vacuum drying powder and/or 0.5-1% of ampelopsis grossedentata tea concentrated solution vacuum drying powder and 5-10% of egg white;
the ingredients comprise: 1.2 to 2.5 percent of salt, 0.4 to 0.7 percent of white sugar, 0.4 to 0.9 percent of polydextrose, 0.009 to 0.01 percent of monascin, 0.09 to 0.2 percent of monosodium glutamate, 1 to 2 percent of cooking wine, 0.5 to 1 percent of vegetable oil and 0.1 to 0.3 percent of spice.
In the above technical solution, the auxiliary materials may specifically have the following conditions:
the auxiliary materials comprise 10 to 20 percent of eucommia tea concentrated solution, 0.5 to 1 percent of eucommia tea concentrated solution vacuum drying powder and 5 to 10 percent of egg white;
or the auxiliary materials comprise 10 to 20 percent of eucommia tea concentrated solution, 0.5 to 1 percent of ampelopsis grossedentata tea concentrated solution vacuum drying powder and 5 to 10 percent of egg white;
or the auxiliary materials comprise 10 to 20 percent of eucommia tea concentrated solution, 0.5 to 1 percent of vacuum drying powder of Ampelopsis grossedentata tea concentrated solution and 5 to 10 percent of egg white;
or the auxiliary materials comprise 10 to 20 percent of Ampelopsis grossedentata tea concentrated solution, 0.5 to 1 percent of vacuum dried powder of the Ampelopsis grossedentata tea concentrated solution and 5 to 10 percent of egg white;
or the auxiliary materials comprise 10 to 20 percent of Ampelopsis grossedentata tea concentrated solution, 0.5 to 1 percent of eucommia tea concentrated solution vacuum drying powder and 5 to 10 percent of egg white;
or the auxiliary materials comprise 10 to 20 percent of Ampelopsis grossedentata concentrated solution, 0.5 to 1 percent of vacuum dried powder of eucommia tea concentrated solution, 0.5 to 1 percent of vacuum dried powder of Ampelopsis grossedentata concentrated solution and 5 to 10 percent of egg white;
or the auxiliary materials comprise 10 to 20 percent of eucommia tea concentrated solution, 10 to 20 percent of Ampelopsis grossedentata concentrated solution, 0.5 to 1 percent of eucommia tea concentrated solution vacuum drying powder and 5 to 10 percent of egg white;
or the auxiliary materials comprise 10 to 20 percent of eucommia tea concentrated solution, 10 to 20 percent of Ampelopsis grossedentata tea concentrated solution, 0.5 to 1 percent of Ampelopsis grossedentata tea concentrated solution vacuum drying powder and 5 to 10 percent of egg white;
or the auxiliary materials comprise 10 to 20 percent of eucommia ulmoides concentrated solution, 10 to 20 percent of Ampelopsis grossedentata concentrated solution, 0.5 to 1 percent of Ampelopsis grossedentata concentrated solution vacuum drying powder, 0.5 to 1 percent of eucommia ulmoides concentrated solution vacuum drying powder and 5 to 10 percent of egg white.
In the rabbit meat sausage, preferably, the rabbit meat is Jiuzhou rabbit meat.
In the rabbit meat sausage, preferably, the spice is a mixture of water-soluble pepper powder, water-soluble ginger powder, water-soluble clove bud powder and water-soluble leaf powder.
In the rabbit meat sausage, preferably, the ingredients in the spice are water-soluble pepper powder, water-soluble ginger powder, water-soluble clove bud powder and water-soluble leaf powder = 0.5-1: 0.1-0.5: 0.05-0.1 by mass ratio.
As a general inventive concept, the present invention also provides a preparation method of the rabbit meat sausage, comprising the following steps:
(1) preparing eucommia ulmoides tea concentrated solution and/or Ampelopsis grossedentata tea concentrated solution;
(2) preparing eucommia ulmoides tea concentrated solution vacuum drying powder and/or ampelopsis grossedentata tea concentrated solution vacuum drying powder;
(3) preparing spices;
(4) pretreating raw rabbit meat;
(5) pickling: uniformly mixing the processed raw meat with salt, white sugar and polydextrose, and adding the eucommia ulmoides tea concentrated solution and/or the ampelopsis grossedentata tea concentrated solution in proportion for pickling;
(6) mixing materials: mincing the pickled rabbit meat into diced meat, and uniformly mixing egg white, eucommia tea concentrated solution vacuum drying powder and/or Ampelopsis grossedentata tea concentrated solution vacuum drying powder, monascin, monosodium glutamate, cooking wine and spices with the minced rabbit meat dices;
(7) pouring;
(8) low-temperature gradient drying: putting the sausage into a drying box, drying for 12-18 h at 30-40 ℃, then drying for 8-12 h at 50-55 ℃, then cooling to 40-45 ℃, drying for 7-12 h, taking out, putting into an indoor ventilation place, and after-ripening for 20-30 d to obtain the finished product.
In the above preparation method, preferably, the preparation method of the eucommia ulmoides tea concentrated solution and the eucommia ulmoides tea concentrated solution vacuum drying powder comprises the following steps: crushing eucommia tea, putting a proper amount of eucommia tea powder into a container, adding hot water, uniformly stirring to obtain a mixed solution containing 20-30% of eucommia tea powder by mass percent, carrying out constant-temperature ultrasonic treatment in ultrasonic waves, filtering, and then carrying out vacuum concentration to one fourth of the original solution to obtain an eucommia tea concentrated solution; and (4) carrying out vacuum drying on the obtained eucommia tea concentrated solution to obtain eucommia tea concentrated solution vacuum drying powder.
In the above preparation method, preferably, the preparation method of the ampelopsis grossedentata concentrated solution and the ampelopsis grossedentata concentrated solution vacuum-dried powder comprises the following steps: crushing Ampelopsis grossedentata tea, putting an appropriate amount of Ampelopsis grossedentata tea powder into a container, adding hot water, uniformly stirring to obtain a mixed solution containing 10-25% of Ampelopsis grossedentata tea powder in percentage by mass, carrying out ultrasonic treatment at constant temperature in ultrasonic waves, filtering, and then carrying out vacuum concentration to one fourth of a stock solution to obtain an Ampelopsis grossedentata tea concentrated solution; and (4) carrying out vacuum drying on the obtained ampelopsis grossedentata concentrated solution to obtain ampelopsis grossedentata concentrated solution vacuum drying powder.
In the preparation method, preferably, in the preparation method of the eucommia ulmoides tea concentrated solution, the temperature of the hot water is 80-100 ℃, the time of the constant-temperature ultrasonic treatment is 1.5-2 h, and the vacuum concentration is performed by adopting a rotary evaporator at 40-50 ℃ and 0.08 MPa.
In the above preparation method, preferably, in the preparation method of the ampelopsis grossedentata tea concentrated solution, the temperature of the hot water is 80-90 ℃, the constant-temperature ultrasonic treatment time is 1-1.5 h, and the vacuum concentration is performed by adopting a rotary evaporator at 40-50 ℃ and 0.08 MPa.
In the above preparation method, preferably, the water-soluble pepper powder, the water-soluble ginger powder, the water-soluble clove bud powder and the water-soluble leaf powder in the spice are extracted by supercritical carbon dioxide.
In the preparation method, the raw material rabbit meat is preferably pretreated by removing bones, skins and tendons from the rabbit meat, cutting the rabbit meat into meat blocks of 2-3 cm, putting the meat blocks into saline water with the mass percent of 7-9%, washing residual blood, then rinsing with clear water, and draining.
In the above preparation method, preferably, the preparation method comprises uniformly filling the mixed meat material into the treated small intestine of pig by sausage filler, tying at 15-20 cm, puncturing the intestine with needle uniformly, draining excessive water, flushing with warm water, and draining.
In the above preparation method, preferably, the pickling condition is pickling for 12 to 24 hours at 0 to 10 ℃.
In the invention, the Ampelopsis grossedentatac tea is a special health-care tea product in the soil family of Hunan West, and the tea soup is orange yellow and transparent and tastes sweet. Through the identification of a plurality of national authorities, the Ampelopsis grossedentatac tea contains 17 amino acids and 14 trace elements which are necessary for a human body, 12.8-13.8 percent of crude protein, more than or equal to 6 percent of total flavone and more than 40 percent of water extract, has pharmacological action and medical care action, and simultaneously has antioxidant and antibacterial effects. Research shows that flavonoids in the rubus corchorifolius extract subjected to ultrafiltration separation have obvious inhibition effects on salmonella, staphylococcus aureus and escherichia coli. Wherein, the flavonoid dihydromyricetin has obvious effect on gram-positive coccus or bacillus and gram-negative coccus or bacillus.
The eucommia tea adopted by the invention is a healthy beverage prepared by using plant eucommia as a raw material through a traditional tea processing method, and the tea is orange yellow and transparent, has slightly bitter taste and is sweet and tasty. The tea leaves are rich in protein, 17 amino acids, 15 trace elements and flavonoids, and do not contain theophylline and caffeine. The water extract of folium Eucommiae accounts for about 40% of the total amount of the dry materials, contains chlorogenic acid, aucubin, pinoresinol diglucoside, vitamin C, etc., has antiinflammatory, antibacterial, antiviral, antifatigue, antiaging, and antitumor effects, and is suitable for use as health product.
Based on the basic concept of medicinal diet, the invention reasonably combines different medicinal and edible raw materials with rabbit meat, adopts reasonable food processing technology to make, can meet the pursuit of people for delicacy, and has the function of keeping human health.
Compared with the prior art, the invention has the advantages that:
(1) according to the invention, the pure rabbit meat sausage product prepared by taking rabbit meat as a main material and reasonably selecting the formula of the added ingredients and auxiliary materials is pure in color, low in salt, free of fishy smell and fine in meat quality.
(2) According to the invention, the eucommia ulmoides concentrated solution and/or the ampelopsis grossedentata concentrated solution, the eucommia ulmoides concentrated solution vacuum drying powder and/or the eucommia ulmoides concentrated solution vacuum drying powder are/is added, so that the effects of antibiosis, antioxidation and the like are enhanced while the nutrient substances of the sausage are increased, and the faint scent of the tea is increased while the special fine taste of rabbit meat is maintained.
(3) The eucommia tea, the ampelopsis grossedentata tea and the spices added in the invention are all water extracts, and the original fine and smooth mouthfeel of the rabbit meat can be kept.
(4) Compared with the method of directly adding tea dust and water, the method of directly adding the tea concentrated solution in the pickling process has better pickling effect and can effectively inhibit the growth of harmful microorganisms in the pickling process; according to the invention, the tea concentrated solution and the vacuum drying powder of the tea concentrated solution are added step by step, so that the formation of the faint scent flavor of the rabbit meat is enhanced.
(5) The added water-soluble spice powder is extracted by supercritical carbon dioxide, all components of medicinal plants are kept in the extract, and the sausage has pure fragrance and no peculiar smell or residue and cannot influence the texture and taste of the sausage.
(6) The invention does not add nitrite, prevents the supply of nitrosation agent in nitrosation reaction and reduces the generation of nitrosamine.
(7) The eucommia ulmoides tea and the Ampelopsis grossedentata tea are not traditional six kinds of tea, but are raw materials with homology of medicine and food as health-care products of tea drinks, and the overall effects of the eucommia ulmoides tea and the Ampelopsis grossedentata tea are incomparable with those of other tea.
(8) The invention adopts gradient drying, namely low temperature, temperature rise and temperature reduction, can avoid the rapid dehydration and hardening of the surface layer of the sausage and obstruct the dissipation of internal moisture, is beneficial to the implementation of microbial fermentation, can accelerate the maturation of the sausage, and improves the product quality.
Detailed Description
The invention is further described below with reference to specific preferred embodiments, without thereby limiting the scope of protection of the invention.
The materials and instruments used in the following examples are all commercially available, and the mass fractions of the adopted auxiliary materials and the ingredients are based on the mass of the main material rabbit meat.
Example 1
The main material of the rabbit meat sausage is Jiuzhan rabbit meat, and the mass fractions of the auxiliary materials and the auxiliary materials are calculated according to the mass of the rabbit meat and are based on the mass of the rabbit meat:
auxiliary materials: 20% of eucommia ulmoides tea concentrated solution, 0.7% of eucommia ulmoides tea concentrated solution vacuum drying powder and 7% of egg white;
preparing materials: 2% of table salt, 0.5% of white sugar, 0.4% of polydextrose, 0.009% of monascin, 0.09% of monosodium glutamate, 2% of cooking wine, 1% of vegetable oil and 0.3% of spices.
The preparation method of the rabbit meat sausage provided by the embodiment comprises the following steps:
(1) preparing a eucommia tea concentrated solution: after coarse crushing of eucommia ulmoides tea, putting a proper amount of eucommia ulmoides tea into a 1000mL beaker, adding hot water of 80-100 ℃ and uniformly stirring to obtain a mixed solution containing 30% of eucommia ulmoides tea powder by mass, carrying out ultrasonic treatment for 1.5h at constant temperature in ultrasonic waves, filtering, and carrying out vacuum concentration on the filtrate to one fourth of the original solution by using a rotary evaporator at 50 ℃ and 0.08MPa to obtain a eucommia ulmoides tea concentrated solution with the mass percentage of 30%; vacuum drying the obtained eucommia ulmoides tea concentrated solution to obtain eucommia ulmoides tea concentrated solution vacuum drying powder;
(2) preparing spices: mixing water-soluble pepper powder, water-soluble ginger powder, water-soluble clove bud powder and water-soluble fragrant leaf powder according to the mass ratio of 1:0.5: 0.1;
(3) pretreatment of raw rabbit meat: removing bones, skins and tendons from rabbit meat, cutting the rabbit meat into 3cm meat blocks, putting the rabbit meat blocks into 7 mass percent of saline warm water to clean residual blood, then washing the rabbit meat blocks with clear water, and draining the water;
(4) pickling: uniformly mixing the processed raw meat with salt, white sugar and polydextrose, adding the eucommia ulmoides tea concentrated solution 20% in proportion, and pickling at 5 deg.C for 12 h;
(5) mixing materials: putting the pickled rabbit meat into a meat grinder, grinding the meat into diced meat, putting the egg white, the eucommia tea concentrated solution vacuum drying powder, the monascin, the monosodium glutamate, the cooking wine and the spices into a stirrer, and uniformly mixing with the meat;
(6) and (3) casting: the mixed meat raw materials are uniformly filled into the treated small intestines of the pigs by a sausage filler, the small intestines of the pigs are tied according to a 20cm knot, the casings are uniformly punctured by a needle in a penetrating way, and the excessive water flows out. Then, pouring the sausage casing with warm water, and draining;
(7) low-temperature gradient drying: putting the sausage into a drying oven, drying at 40 deg.C for 12h, heating to 55 deg.C, drying for 8h, cooling to 40 deg.C, drying for 7h, taking out, and aging in a ventilation place at 18 deg.C for 20d to obtain the final product;
(8) and (7) vacuum packaging.
Example 2
The main material of the rabbit meat sausage is Jiuzhan rabbit meat, and the mass fractions of the auxiliary materials and the auxiliary materials are calculated according to the mass of the rabbit meat and are based on the mass of the rabbit meat:
auxiliary materials: 20% of Ampelopsis grossedentata tea concentrated solution, 0.7% of vacuum dried powder of Ampelopsis grossedentata tea concentrated solution and 10% of egg white;
preparing materials: 2% of table salt, 0.7% of white sugar, 0.9% of polydextrose, 0.01% of monascin, 0.09-0.2% of monosodium glutamate, 1% of cooking wine, 1% of vegetable oil and 0.3% of spices.
The preparation method of the rabbit meat sausage comprises the following steps:
(1) preparing a ampelopsis grossedentata tea concentrated solution: coarsely crushing Ampelopsis grossedentata tea, putting a proper amount of the Ampelopsis grossedentata tea into a 1000mL beaker, adding hot water of 90 ℃, uniformly stirring to obtain a mixed solution containing 25% of Ampelopsis grossedentata tea powder in percentage by mass, carrying out constant-temperature ultrasonic treatment for 1.5h in ultrasonic waves, filtering, and carrying out vacuum concentration on the filtrate to one fourth of the original solution at 50 ℃ and 0.08MPa by using a rotary evaporator; vacuum drying the obtained ampelopsis grossedentata concentrated solution to obtain ampelopsis grossedentata concentrated solution vacuum drying powder;
(2) preparing spices: mixing water-soluble pepper powder, water-soluble ginger powder, water-soluble clove bud powder and water-soluble fragrant leaf powder according to the mass ratio of 1:1:0.5: 0.1;
(3) pretreatment of raw rabbit meat: removing bones, skins and tendons from rabbit meat, cutting into 2cm meat pieces, washing residual blood in 7 wt% saline warm water, washing with clear water, and draining;
(4) pickling: uniformly mixing the processed raw meat with salt, white sugar and polydextrose, adding the Ampelopsis grossedentata concentrated solution in proportion, and pickling at 5 deg.C for 12 hr;
(5) mixing materials: putting the pickled rabbit meat into a meat grinder, grinding the meat into diced meat, putting the egg white, the ampelopsis grossedentata tea concentrated solution into vacuum drying powder, monascin, monosodium glutamate, cooking wine and spices into a stirrer, and uniformly mixing with the meat;
(6) and (3) casting: the mixed meat raw materials are uniformly filled into the treated small intestines of the pigs by a sausage filler, the small intestines of the pigs are tied according to a 20cm knot, the casings are uniformly punctured by a needle in a penetrating way, and the excessive water flows out. Then, pouring the sausage casing with warm water, and draining;
(7) low-temperature gradient drying: putting the sausage into a drying oven, drying at 40 deg.C for 12h, heating to 55 deg.C, drying for 8h, cooling to 40 deg.C, drying for 7h, taking out, and aging in a ventilation place at 18 deg.C for 20d to obtain the final product;
(8) and (7) vacuum packaging.
Example 3
The main material of the rabbit meat sausage is Jiuzhan rabbit meat, and the mass fractions of the auxiliary materials and the auxiliary materials are calculated according to the mass of the rabbit meat and are based on the mass of the rabbit meat:
auxiliary materials: 10% of eucommia ulmoides tea concentrated solution, 0.5% of eucommia ulmoides tea concentrated solution vacuum drying powder, 10% of Ampelopsis grossedentata tea concentrated solution, 0.5% of Ampelopsis grossedentata tea concentrated solution vacuum drying powder and 10% of egg white;
preparing materials: 2% of table salt, 0.7% of white sugar, 0.9% of polydextrose, 0.01% of monascin, 0.09% of monosodium glutamate, 2% of cooking wine, 1% of vegetable oil and 0.2% of spices.
The rabbit meat is Jiuzhanshan rabbit.
The preparation method of the rabbit meat sausage comprises the following steps:
(1) preparing eucommia ulmoides tea concentrated solution and concentrated solution vacuum drying powder: after coarse crushing of eucommia ulmoides tea, putting a proper amount of eucommia ulmoides tea into a 1000mL beaker, adding hot water of 100 ℃ and uniformly stirring to obtain a mixed solution containing 30% of eucommia ulmoides tea powder by mass percent, carrying out ultrasonic treatment for 1.5h at constant temperature in ultrasonic waves, filtering, repeatedly extracting and filtering residues for 2 times, then combining filtrates, and carrying out vacuum concentration on the combined filtrates by using a rotary evaporator at 50 ℃ and 0.08MPa to one fourth of the original solution to obtain the eucommia ulmoides tea concentrated solution. Vacuum drying the obtained eucommia ulmoides tea concentrated solution to obtain eucommia ulmoides tea concentrated solution vacuum drying powder;
(2) preparing ampelopsis grossedentata tea concentrated solution and concentrated solution vacuum drying powder: after the Ampelopsis grossedentata tea is coarsely crushed, putting a proper amount of Ampelopsis grossedentata tea into a 1000mL beaker, adding hot water of 90 ℃ and uniformly stirring to obtain a mixed solution containing 25 mass percent of Ampelopsis grossedentata tea powder, carrying out ultrasonic treatment for 1.5h at a constant temperature in ultrasonic waves, filtering, and carrying out vacuum concentration on the filtrate to one fourth of the original solution by using a rotary evaporator at 50 ℃ and 0.08MPa to obtain the Ampelopsis grossedentata tea concentrated solution. Vacuum drying the obtained ampelopsis grossedentata concentrated solution to obtain ampelopsis grossedentata concentrated solution vacuum drying powder;
(3) preparing spices: mixing water-soluble pepper powder, water-soluble ginger powder, water-soluble clove bud powder and water-soluble fragrant leaf powder according to the mass ratio of 0.5:0:5:0.1: 0.05;
(4) pretreatment of raw rabbit meat: removing bones, skins and tendons from rabbit meat, cutting the rabbit meat into 3cm meat blocks, putting the rabbit meat blocks into 7 mass percent of saline warm water to clean residual blood, then washing the rabbit meat blocks with clear water, and draining the water;
(5) pickling: uniformly mixing the processed raw meat with salt, white sugar and polydextrose, adding the eucommia ulmoides tea concentrated solution and the ampelopsis grossedentata tea concentrated solution in proportion, and pickling for 12 hours at the temperature of 5 ℃;
(6) mixing materials: putting the pickled rabbit meat into a meat grinder, grinding the meat into diced meat, putting the egg white, the eucommia tea concentrated solution vacuum drying powder, the ampelopsis grossedentata tea concentrated solution vacuum drying powder, the monascin, the monosodium glutamate, the cooking wine and the spices into a stirrer, and uniformly mixing the ingredients with the meat;
(7) and (3) casting: the mixed meat raw materials are uniformly filled into the treated small intestines of the pigs by a sausage filler, the small intestines of the pigs are tied according to a 20cm knot, the casings are uniformly punctured by a needle in a penetrating way, and the excessive water flows out. Then, pouring the sausage casing with warm water, and draining;
(8) low-temperature gradient drying: putting the sausage into a drying oven, drying at 40 deg.C for 12h, heating to 55 deg.C, drying for 8h, cooling to 45 deg.C, drying for 7h, taking out, and aging in a room (20 deg.C) for 30d to obtain the final product;
(9) and (7) vacuum packaging.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner. Although the present invention has been described with reference to the preferred embodiments, it is not intended to be limited thereto. Those skilled in the art can make many possible variations and modifications to the disclosed embodiments, or equivalent modifications, without departing from the spirit and scope of the invention, using the methods and techniques disclosed above. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention are still within the scope of the protection of the technical solution of the present invention.
Claims (10)
1. The rabbit meat sausage is characterized by being mainly prepared from main materials, auxiliary materials and ingredients, wherein the main materials are rabbit meat, and the mass fractions of the auxiliary materials and the ingredients are calculated according to the mass of the rabbit meat on the basis of the mass fraction of the rabbit meat:
the auxiliary materials comprise: 10 to 20 percent of eucommia tea concentrated solution, 10 to 20 percent of Ampelopsis grossedentata tea concentrated solution, 0.5 to 1 percent of eucommia tea concentrated solution vacuum drying powder, 0.5 to 1 percent of Ampelopsis grossedentata tea concentrated solution vacuum drying powder and 5 to 10 percent of egg white;
or the auxiliary materials comprise: 10 to 20 percent of Ampelopsis grossedentata tea concentrated solution, 0.5 to 1 percent of vacuum dried powder of the Ampelopsis grossedentata tea concentrated solution and 5 to 10 percent of egg white;
the ingredients comprise: 1.2 to 2.5 percent of salt, 0.4 to 0.7 percent of white sugar, 0.4 to 0.9 percent of polydextrose, 0.009 to 0.01 percent of monascin, 0.09 to 0.2 percent of monosodium glutamate, 1 to 2 percent of cooking wine, 0.5 to 1 percent of vegetable oil and 0.1 to 0.3 percent of spice.
2. The rabbit meat sausage according to claim 1, wherein the rabbit meat is Jiuzhan rabbit meat.
3. The rabbit meat sausage according to claim 1, wherein the spice is a mixture comprising water-soluble pepper powder, water-soluble ginger powder, water-soluble clove bud powder and water-soluble leaf powder.
4. The rabbit meat sausage according to claim 3, wherein the ingredients in the spice comprise, by mass, 0.5-1: 0.1-0.5: 0.05-0.1 of water-soluble pepper powder, water-soluble ginger powder, water-soluble clove bud powder and water-soluble leaf powder.
5. A preparation method of the rabbit meat sausage as claimed in any one of claims 1-4, comprising the following steps:
(1) preparing eucommia ulmoides tea concentrated solution and/or Ampelopsis grossedentata tea concentrated solution;
(2) preparing eucommia ulmoides tea concentrated solution vacuum drying powder and/or ampelopsis grossedentata tea concentrated solution vacuum drying powder;
(3) preparing spices;
(4) pretreating raw rabbit meat;
(5) pickling: uniformly mixing the pretreated raw materials of rabbit meat, salt, white sugar and polydextrose, and adding the eucommia ulmoides tea concentrated solution and/or the ampelopsis grossedentata tea concentrated solution in proportion for pickling;
(6) mixing materials: mincing the pickled rabbit meat into diced meat, and uniformly mixing egg white, eucommia tea concentrated solution vacuum drying powder and/or ampelopsis grossedentata tea concentrated solution vacuum drying powder, monascin, monosodium glutamate, cooking wine, vegetable oil and spices with the minced rabbit meat dices to obtain a mixed raw material;
(7) and (3) casting: filling the mixed raw materials into a semi-finished sausage;
(8) low-temperature gradient drying: drying the semi-finished product sausage at 30-40 ℃ for 12-18 h, then raising the temperature to 50-55 ℃ for drying for 8-12 h, then lowering the temperature to 40-45 ℃ for drying for 7-12 h, and after drying, after post-ripening in a ventilated place for 20-30 d, the finished product rabbit meat sausage is obtained.
6. The preparation method of the rabbit meat sausage according to claim 5, wherein the preparation method of the eucommia ulmoides tea concentrated solution comprises the following steps: after the eucommia tea is crushed, mixing the obtained eucommia tea powder with hot water and uniformly stirring to obtain a mixed solution containing 20-30% of the eucommia tea powder by mass percent, carrying out constant-temperature ultrasonic treatment on the obtained mixed solution, filtering, and then carrying out vacuum concentration to one fourth of the original solution to obtain an eucommia tea concentrated solution; the preparation method of the eucommia ulmoides concentrated solution vacuum drying powder comprises the following steps: vacuum drying the obtained eucommia ulmoides tea concentrated solution to obtain eucommia ulmoides tea concentrated solution vacuum drying powder;
and/or the preparation method of the ampelopsis grossedentata tea concentrated solution comprises the following steps: crushing Ampelopsis grossedentata tea, mixing the obtained Ampelopsis grossedentata tea powder with hot water, uniformly stirring to obtain a mixed solution containing 10-25% of Ampelopsis grossedentata tea powder in percentage by mass, carrying out constant-temperature ultrasonic treatment on the obtained mixed solution, filtering, and then carrying out vacuum concentration to one fourth of the original solution to obtain an Ampelopsis grossedentata tea concentrated solution; the preparation method of the ampelopsis grossedentata concentrated solution vacuum drying powder comprises the following steps: and (3) carrying out vacuum drying on the obtained ampelopsis grossedentata concentrated solution to obtain ampelopsis grossedentata concentrated solution vacuum drying powder.
7. The preparation method of the rabbit meat sausage according to claim 6, wherein in the preparation method of the eucommia ulmoides tea concentrated solution, the temperature of the hot water is 80-100 ℃, the time of the constant-temperature ultrasonic treatment is 1.5-2 h, and the vacuum concentration is performed by adopting a rotary evaporator at 40-50 ℃ and 0.08 MPa;
and/or in the preparation method of the ampelopsis grossedentata concentrated solution, the temperature of hot water is 80-90 ℃, the time of constant-temperature ultrasonic treatment is 1-1.5 h, and the vacuum concentration is carried out by adopting a rotary evaporator at 40-50 ℃ and 0.08 MPa.
8. The preparation method of the rabbit meat sausage as claimed in claim 5, wherein in the step (3), the water-soluble pepper powder, the water-soluble ginger powder, the water-soluble clove bud powder and the water-soluble leaf powder in the spice are extracted by supercritical carbon dioxide.
9. The preparation method of rabbit meat sausage according to claim 5, wherein in the step (4), the pretreatment of the raw rabbit meat is as follows: removing bones, skins and tendons from rabbit meat, cutting the rabbit meat into meat blocks of 2-3 cm, putting the meat blocks into saline water with the mass percent of 7-9%, cleaning residual blood, washing with clear water, and draining;
and/or in the step (7), the pouring process is as follows: uniformly filling the mixed raw materials into the treated small intestines of the pigs by using a sausage filler, tying the small intestines of the pigs according to a length of 15-20 cm, uniformly puncturing the casings by using needles, discharging excessive water, then flushing the casings by using water, and draining.
10. The preparation method of rabbit meat sausage according to claim 5, wherein in the step (5), the pickling conditions are as follows: pickling for 12-24 h at the temperature of 0-10 ℃.
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| CN101999681A (en) * | 2010-10-26 | 2011-04-06 | 华南理工大学 | High-quality and low-cost meat product and industrial production method thereof |
| CN102948780A (en) * | 2012-06-25 | 2013-03-06 | 程顺 | Healthy nutrient eucommia bark and honeysuckle sausage and preparation method thereof |
| CN104305320A (en) * | 2014-10-24 | 2015-01-28 | 南京农业大学 | Processing method of green tea flavor sausage |
| CN106722337A (en) * | 2016-12-01 | 2017-05-31 | 巫溪县山野巫巴食品有限公司 | A kind of preparation method of rabbit sausage |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999681A (en) * | 2010-10-26 | 2011-04-06 | 华南理工大学 | High-quality and low-cost meat product and industrial production method thereof |
| CN102948780A (en) * | 2012-06-25 | 2013-03-06 | 程顺 | Healthy nutrient eucommia bark and honeysuckle sausage and preparation method thereof |
| CN104305320A (en) * | 2014-10-24 | 2015-01-28 | 南京农业大学 | Processing method of green tea flavor sausage |
| CN106722337A (en) * | 2016-12-01 | 2017-05-31 | 巫溪县山野巫巴食品有限公司 | A kind of preparation method of rabbit sausage |
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