CN108260756A - Cereal sausage and preparation method thereof - Google Patents
Cereal sausage and preparation method thereof Download PDFInfo
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- CN108260756A CN108260756A CN201611253706.4A CN201611253706A CN108260756A CN 108260756 A CN108260756 A CN 108260756A CN 201611253706 A CN201611253706 A CN 201611253706A CN 108260756 A CN108260756 A CN 108260756A
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Abstract
The present invention relates to a kind of cereal sausage, the cereal sausage includes following raw material by weight：25 parts of oat, 13 parts of bitter buckwheat, 25 parts of barley, 13 parts of Semen Coicis, 13 parts optional of quinoa, 13 parts optional of rye, 15 20 parts of mashed potatoes, 0.05 part of salt；It is one or more in mushroom, corn and peanut, each 8 10 parts；59 parts of nut.The present invention also provides the preparation methods of the cereal sausage.The cereal sausage raw material containing various types of grain of the present invention, has the characteristics that sugar-free, oil-free and less salt；Mushroom, corn and nut are capable of providing special flavor；Graininess cereal materials are capable of providing abundant real material mouth sense.Product instant bagged can be sliced edible.
Description
Technical field
Present invention relates particularly to a kind of cereal sausages and preparation method thereof, belong to food processing technology field.
Background technology
The usual instant bagged of intestines based article, it is easy to carry, it is suitable as snacks and tyre meal replacing food.Existing intestines based article
Mostly sausage, with single nutrient component, of less types, the improvement speed of product quality and taste is not kept pace with consumer and increasingly improves
Consumption demand variation.
Cereal consumption figure in nearly 5 year is steadily increasing, and the type of cereal has very much, such as wheat, paddy, corn, big
Wheat, sorghum, oat, rye etc..Using cereal as leisure snacks or meal replacing food, accommodated in the component that can be eaten in a people more kinds of
The raw material of class, provides more rich nutritional ingredient and mouthfeel, low oil, less salt, containing a large amount of corn fibers, while meeting satiety
Energy intaking is low, is conducive to control body weight.Existing cereal leisure meal replacing food to reconstitute type oat class, based on cereal bars, the former
Water or milk need to be added to reconstitute, it is not very convenient to eat, and the latter is mostly using syrup as adhesive, and pol is high, single taste.
Cereal sausage is a kind of ready-to-eat food that cereal materials are filled in casing, and drop is required to the coagulation forming of adhesive
It is low, make that the selectable range of adhesive is wider, and packaged product is more convenient to take and eat, while more easy to store and carry.
Patent " moon cake cereal sausage and preparation method thereof " (CN101214019B) describes a kind of moon cake cereal sausage.The moon cake cereal sausage with
The ripe fried flour of slag, buckwheat, the ripe fried flour of glutinous rice flour, white sugar, cream, maltose, OK a karaoke club rubber powder, water are original made of moon cake finished product
Material, is made up of the method comprising the following steps that：Slurry preparation, bowel lavage ligation, pasteurize.
However, above-mentioned exist in the prior art following shortcoming：The technique is suitble to process the raw material of uniform pulpous state, does not refer to
The processing method of granular feedstock；This method is hard after gelling using carragheen as forming agent, it is impossible to uniformly be mixed with granola cereal；
Process for sterilizing uses cold pasteurization, because containing moon cake slag, cream, still easily occurring rancid；Also, undisclosed two in this method
The curing process of kind grain dust.Therefore, for how to provide a kind of good mouthfeel, full of nutrition and be easy to the paddy preserved for a long time
Object element sausage product is still the technical issues of not yet solution.
Invention content
To solve the above-mentioned problems, the defects of while for art methods, the present inventor carry out deep with great concentration grind
Study carefully, it is proposed that a kind of cereal sausage and preparation method thereof.The cereal sausage of the present invention has abundant nutrition and good particle mouthfeel,
There is the extended shelf-life simultaneously, filled up the blank of similar product, there is good market application foreground.
The cereal sausage of the present invention is made of that the raw material for including following component by weight is packed into casing：Oat 2-5
Part, 1-3 parts of bitter buckwheat, 2-5 parts of barley, 1-3 parts of Semen Coicis, 1-3 parts optional of quinoa, 1-3 parts optional of rye, 15-20 parts of mashed potatoes,
0.05 part of salt；It is one or more in mushroom, corn and peanut, each 8-10 parts；5-9 parts of nut.
In a preferred embodiment, the potato is purple sweet potato and/or sweet potato；The nut for walnut, fibert, American pistachios and
It is one or more in cashew nut.
In the present invention, by regarding the potato powder (that is, mashed potatoes) for adding water cure as adhesive, gluing is mixed with graininess cereal
When, it is a softer and smoother touch, grain component can be made to be sufficiently mixed uniformly；All materials are before mixing filling, through cooking aging, material
In not oil-containing and sugar, do not have rancid risk；Using baking after bowel lavage, the stability of product can be kept, is extended the shelf life.
On the other hand, it the present invention also provides the preparation method of cereal sausage, the described method comprises the following steps：
(1) potato powder with water is mixed, cooked as mashed potatoes, as adhesive；
(2) oat, bitter buckwheat, barley, Semen Coicis and optional quinoa, optional rye are mixed, with 1:2 ratio addition
Water, the cooking aging at 100 DEG C；
(3) by mushroom, corn, peanut and nut, cooking aging, subsequent chopping obtain small pieces at 100 DEG C respectively；
(4) raw material obtained in the step (1)-(3) is mixed, and add in salt；
(5) boiling casing is sterilized at 100 DEG C, then insert step (4) acquisition mixed raw material, ligation,
Cereal sausage is made；
(6) cereal sausage after the filling obtained to the step (5) is baked, and obtains the cereal sausage product.
In one embodiment, in the step (1), the weight ratio of potato powder and water is 1:0.5-1:2, preferably 1:1.
In one embodiment, in the step (2), the oat, bitter buckwheat, barley, Semen Coicis and optional quinoa,
The blended grain obtained and the weight ratio of water added are 1 after optional rye mixing:2.
In one embodiment, in the step (3), the size of the small pieces is 0.4-0.6cm3, preferably 0.5cm3。
In one embodiment, in the step (5), ligation is carried out with the size of every section 40-50 grams, preferably 50 grams.
In one embodiment, in the step (6), the baking carries out 10-20 points at a temperature of 160-180 DEG C
Clock preferably carries out 10 minutes at a temperature of 180 DEG C.
The cereal sausage of the present invention contains various types of grain raw material, has the characteristics that sugar-free, oil-free and less salt；Mushroom, corn and
Nut is capable of providing special flavor；Graininess cereal materials are capable of providing abundant real material mouth sense.Product instant bagged can be cut
Piece is eaten.
Specific embodiment
By following embodiment, further details of explanation will be made to technical scheme of the present invention, but it is of the invention
Protection domain be not limited in these embodiments.
Embodiment
Material and device in the embodiment of the present invention is described in detail below：
Heating equipment：Oven, brand WXSMAG, model SMD-603S+AB+1S, Wuxi Sheng Mai Machinery Co., Ltd.s；
Used each potato seed powder, cereal, mushroom, corn, nut are ordinary commercial products.Embodiment 1：
The cereal sausage of the present embodiment is prepared by the method included the following steps：
(1) with 1:1 ratio is mixed purple sweet potato powder is industrialized with water, cooks and purple mashed potato is made, as adhesive；
(2) equal proportion mixing oat, barley, Semen Coicis, bitter buckwheat, add water cooking aging at 100 DEG C；
(3) respectively by mushroom, corn, peanut and walnut at 100 DEG C cooking aging, then shred, obtaining size is
About 0.5cm3Small pieces；
(4) above-mentioned raw materials are mixed in the following proportions：Oat, bitter buckwheat, barley after step (2) mixing, cooking aging
With Semen Coicis amount to 9 parts, 16 parts of purple mashed potato, 9 parts of mushroom, 10 parts of corn, 8.8 parts of peanut, 6.8 parts of walnut, then add 0.05 part of salt
Seasoning；
(5) boiling casing is sterilized at 100 DEG C, then inserts above-mentioned mixed raw material, ligation, with every section about 50
Gram size cereal sausage is made；
(6) cereal sausage after filling is baked with oven, is baked and is carried out 10 minutes at a temperature of 180 DEG C.
Embodiment 2：
The cereal sausage of the present embodiment is prepared by the method included the following steps：
(1) with 1:1 ratio is mixed purple sweet potato powder is industrialized with water, cooks and purple mashed potato is made, as the viscous of system
Mixture；
(2) with 2:2:1:1 ratio mixing oat, barley, Semen Coicis, bitter buckwheat, add the boiling at 100 DEG C of 2 times of water ripe
Change；；
(3) respectively by mushroom, corn, fibert and cashew nut at 100 DEG C cooking aging, then shred, obtaining size is
About 0.4cm3Small pieces；
(4) above-mentioned raw materials are mixed in the following proportions：Oat, bitter buckwheat, barley after step (2) mixing, cooking aging
With Semen Coicis amount to 12 parts, 16 parts of purple mashed potato, 8 parts of mushroom, 10 parts of corn, 6 parts of fibert, 6 parts of cashew nut, then add 0.05 part of salt tune
Taste；
(5) boiling casing is sterilized at 100 DEG C, then inserts above-mentioned mixed raw material, ligation, with every section about 40
Gram size cereal sausage is made；
(6) cereal sausage after filling is baked with oven, is baked and is carried out 20 minutes at a temperature of 160 DEG C.
Embodiment 3：
The cereal sausage of the present embodiment is prepared by the method included the following steps：
(1) with 1:1 ratio is mixed sweet potato powder is industrialized with water, cooks and sweet potato mash is made, as the viscous of system
Mixture；
(2) with 5:1:1:1 ratio mixing oat, quinoa, Semen Coicis, rye, add the boiling at 100 DEG C of 2 times of water ripe
Change；；
(3) respectively by mushroom, peanut, fibert and cashew nut at 100 DEG C cooking aging, then shred, obtaining size is
The small pieces of about 0.4cm3；
(4) above-mentioned raw materials are mixed in the following proportions：Oat, quinoa after step (2) mixing, cooking aging, Semen Coicis
With rye amount to 9.6 parts, 16 parts of sweet potato mash, 6 parts of mushroom, 8 parts of peanut, 5 parts of fibert, 5 parts of cashew nut, then add 0.05 part of salt tune
Taste；
(5) boiling casing is sterilized at 100 DEG C, then inserts above-mentioned mixed raw material, ligation, with every section about 45
Gram size cereal sausage is made；
(6) cereal sausage after filling is baked with oven, is baked and is carried out 15 minutes at a temperature of 170 DEG C.
Comparative example：
It is prepared by a method comprising the following steps the cereal sausage of comparative example：
(1) with 1:1 ratio is mixed purple sweet potato powder is industrialized with water, cooks and purple mashed potato is made, as adhesive；
(2) equal proportion mixing oat, barley, Semen Coicis, bitter buckwheat, add water cooking aging at 100 DEG C；
(3) above-mentioned raw materials are mixed in the following proportions：Oat, bitter buckwheat, barley after step (2) mixing, cooking aging
Amount to 9 parts, 16 parts of purple mashed potato with Semen Coicis, then add 0.05 part of seasoning of salt；
(4) boiling casing is sterilized at 100 DEG C, then inserts above-mentioned mixed raw material, ligation, with every section about 50
Gram size cereal sausage is made；
(5) cereal sausage after filling is baked with oven, is baked and is carried out 10 minutes at a temperature of 180 DEG C.
80 parts of the cereal sausage sample of comparative example is subjected to subjective appreciations for 80 parts with 1 sample of embodiment, to whole preference degree, mouth
Sense, cereal flavor, Flavor are given a mark, and fraction range 1-7, score is higher, and acceptance is higher.
Qualified respondent's condition：Frequent sausage based food eats frequency and is higher than 1 time/2 months.
Sample size designs：20-36 Sui, 80 people.
The results are shown in Table 1：
1 sensory evaluation of table is compared
* there are significant difference, confidence levels 0.05
By 1 result of table it can be found that the cereal sausage of the embodiment of the present invention 1 is far above the production of comparative example in satisfaction
Product, and have a clear superiority in terms of mouthfeel and Flavor.
Claims (9)
1. a kind of cereal sausage, the cereal sausage includes following raw material by weight：2-5 parts of oat, 1-3 parts of bitter buckwheat, barley 2-5
Part, 1-3 parts of Semen Coicis, 1-3 parts optional of quinoa, 1-3 parts optional of rye, 15-20 parts of mashed potatoes, 0.05 part of salt；Mushroom, corn and
It is one or more in peanut, each 8-10 parts；5-9 parts of nut.
2. cereal sausage as described in claim 1, which is characterized in that the potato is purple sweet potato and/or sweet potato.
3. cereal sausage as claimed in claim 1 or 2, which is characterized in that the nut is walnut, fibert, American pistachios and cashew nut
In it is one or more.
4. the preparation method of the cereal sausage described in any one of claim 1-3, described method includes following steps：
(1) potato powder with water is mixed, mashed potatoes is made after cooking, as adhesive；
(2) oat, bitter buckwheat, barley, Semen Coicis and optional quinoa, optional rye are mixed, with 1:2 ratio addition water,
Cooking aging at 100 DEG C；
(3) by mushroom, corn, peanut and nut, cooking aging, subsequent chopping obtain small pieces at 100 DEG C respectively；
(4) raw material obtained in the step (1)-(3) is mixed, and add in salt；
(5) boiling casing is sterilized at 100 DEG C, then inserts the mixed raw material of step (4) acquisition, and ligation is made
Cereal sausage；
(6) cereal sausage after the filling obtained to the step (5) is baked, and obtains the cereal sausage product.
5. method as claimed in claim 4, which is characterized in that in the step (1), the weight ratio of potato powder and water is 1:0.5-
1:2, preferably 1:1.
6. method as described in claim 4 or 5, which is characterized in that in the step (2), the oat, bitter buckwheat, barley, the heart of a lotus seed
The blended grain obtained and the weight ratio of water added are 1 after rice and optional quinoa, the mixing of optional rye:2.
7. the method as described in any one of claim 4-6, which is characterized in that in the step (3), the size of the small pieces
For 0.4-0.6cm3, preferably 0.5cm3。
8. the method as described in any one of claim 4-7, which is characterized in that in the step (5), with every section 40-50 grams,
It is preferred that 50 grams of size carries out the ligation.
9. the method as described in any one of claim 4-8, which is characterized in that in the step (6), the baking is in 160-
10-20 minutes are carried out at a temperature of 180 DEG C, is preferably carried out 10 minutes at a temperature of 180 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611253706.4A CN108260756B (en) | 2016-12-30 | 2016-12-30 | Cereal sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611253706.4A CN108260756B (en) | 2016-12-30 | 2016-12-30 | Cereal sausage and preparation method thereof |
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| CN108260756A true CN108260756A (en) | 2018-07-10 |
| CN108260756B CN108260756B (en) | 2021-10-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973469A (en) * | 2019-12-23 | 2020-04-10 | 顺平县志一肠衣技术开发有限公司 | Steamed rice stuffed with tripe |
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| CN101214024A (en) * | 2008-01-10 | 2008-07-09 | 贾明跃 | Multicoloured bean raw cereal sausage and preparation thereof |
| CN103478717A (en) * | 2013-09-26 | 2014-01-01 | 厦门市源香食品工业有限公司 | Five-cereal sausage and preparation method thereof |
| CN104172250A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Roasted purple sweet potato sausage and making method thereof |
| CN105029161A (en) * | 2015-09-11 | 2015-11-11 | 神州富盛科技（北京）有限公司 | Starch vegetarian sausage |
| CN105266093A (en) * | 2015-10-14 | 2016-01-27 | 山东农业大学 | Processing method of potato-powder sausage |
| CN105266059A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Preparation method of homemade corn purple sweet potato sausage |
| CN105495379A (en) * | 2015-12-31 | 2016-04-20 | 王坤 | Method for making purple sweet potato-red date sausage |
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2016
- 2016-12-30 CN CN201611253706.4A patent/CN108260756B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214024A (en) * | 2008-01-10 | 2008-07-09 | 贾明跃 | Multicoloured bean raw cereal sausage and preparation thereof |
| CN103478717A (en) * | 2013-09-26 | 2014-01-01 | 厦门市源香食品工业有限公司 | Five-cereal sausage and preparation method thereof |
| CN104172250A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Roasted purple sweet potato sausage and making method thereof |
| CN105029161A (en) * | 2015-09-11 | 2015-11-11 | 神州富盛科技（北京）有限公司 | Starch vegetarian sausage |
| CN105266093A (en) * | 2015-10-14 | 2016-01-27 | 山东农业大学 | Processing method of potato-powder sausage |
| CN105266059A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Preparation method of homemade corn purple sweet potato sausage |
| CN105495379A (en) * | 2015-12-31 | 2016-04-20 | 王坤 | Method for making purple sweet potato-red date sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973469A (en) * | 2019-12-23 | 2020-04-10 | 顺平县志一肠衣技术开发有限公司 | Steamed rice stuffed with tripe |
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| CN108260756B (en) | 2021-10-26 |
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