CN108260756B - Cereal sausage and preparation method thereof - Google Patents
Cereal sausage and preparation method thereof Download PDFInfo
- Publication number
- CN108260756B CN108260756B CN201611253706.4A CN201611253706A CN108260756B CN 108260756 B CN108260756 B CN 108260756B CN 201611253706 A CN201611253706 A CN 201611253706A CN 108260756 B CN108260756 B CN 108260756B
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- cereal
- potato
- sweet potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 58
- 235000013580 sausages Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 15
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 15
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 12
- 244000075850 Avena orientalis Species 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000007238 Secale cereale Nutrition 0.000 claims abstract description 10
- 235000014571 nuts Nutrition 0.000 claims abstract description 10
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 9
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 8
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 8
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 5
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 5
- 235000020232 peanut Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 244000017020 Ipomoea batatas Species 0.000 claims description 19
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 19
- 210000000582 semen Anatomy 0.000 claims description 16
- 238000010025 steaming Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 10
- 239000000853 adhesive Substances 0.000 claims description 9
- 230000001070 adhesive effect Effects 0.000 claims description 9
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000007466 Corylus avellana Nutrition 0.000 claims description 4
- 235000020226 cashew nut Nutrition 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 240000006711 Pistacia vera Species 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 241000208223 Anacardiaceae Species 0.000 claims 1
- 241000723382 Corylus Species 0.000 claims 1
- 241000758791 Juglandaceae Species 0.000 claims 1
- 235000020233 pistachio Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 235000007558 Avena sp Nutrition 0.000 description 5
- 244000077995 Coix lacryma jobi Species 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 244000226021 Anacardium occidentale Species 0.000 description 3
- 240000009226 Corylus americana Species 0.000 description 3
- 235000001543 Corylus americana Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000209056 Secale Species 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000002431 foraging effect Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000219051 Fagopyrum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001723 curing Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a grain sausage which comprises the following raw materials in parts by weight: 2-5 parts of oat, 1-3 parts of tartary buckwheat, 2-5 parts of barley, 1-3 parts of pearl barley, 1-3 parts of optional quinoa, 1-3 parts of optional rye, 15-20 parts of mashed potato and 0.05 part of salt; 8-10 parts of one or more of lentinus edodes, corn and peanut; 5-9 parts of nuts. The invention also provides a preparation method of the cereal sausage. The cereal sausage contains various cereal raw materials and has the characteristics of no sugar, no oil and low salt; mushrooms, corn and nuts can provide special flavors; the granular cereal material can provide rich solid taste. The product can be eaten after opening the bag and can be cut into slices for eating.
Description
Technical Field
The invention particularly relates to a grain sausage and a preparation method thereof, and belongs to the technical field of food processing.
Background
The sausage product is usually ready to eat after being unpacked, is convenient to carry, and is suitable to be used as snacks and external meal replacement food. Most of the existing sausage products are meat sausages, the nutrition ingredients are single, the varieties are few, and the improvement speed of the product quality and the taste does not keep up with the increasingly improved consumption demand change of consumers.
The consumption of grains is steadily increasing in the last 5 years, and the types of grains are many, such as wheat, rice, corn, barley, sorghum, oats, rye and the like. The grain serving as a leisure snack or a meal replacement food can contain more kinds of raw materials in the amount of one person eating, provides more abundant nutrient components and mouthfeel, is low in oil and salt, contains a large amount of grain fiber, meets the satiety, is low in energy intake, and is favorable for controlling the weight. The existing cereal leisure meal-replacing food mainly comprises brewed oat and cereal bar, wherein the former needs to be brewed by adding water or milk, the eating is not very convenient, and the latter mostly uses syrup as a binder, so that the sugar degree is high and the taste is single.
The cereal sausage is an instant food filled with cereal raw materials in the sausage casing, the requirement on solidification and forming of the adhesive is reduced, the selectable range of the adhesive is wider, the packaged product is more convenient to take and eat, and the packaged product is easier to store and carry. The patent "moon cake cereal sausage and its making method" (CN101214019B) describes a moon cake cereal sausage. The moon cake cereal sausage takes residue prepared from moon cake finished products, cooked fried noodles with buckwheat flour, cooked fried noodles with glutinous rice flour, white granulated sugar, cream, maltose, carrageenan powder and water as raw materials, and is prepared by the following preparation steps: preparing slurry, filling and tying, and pasteurizing.
However, the above prior art has the following disadvantages: the process is suitable for processing uniform slurry-like raw materials, and a treatment method of granular raw materials is not mentioned; the method takes carrageenan as a forming agent, is hard after being gelled, and cannot be uniformly mixed with granular grains; the sterilization process adopts low-temperature pasteurization, and rancidity is easy to occur due to the fact that moon cake residues and cream are contained; also, the method does not disclose two kinds of aging processes of the grain flour. Therefore, the technical problem of how to provide a grain sausage product which has good taste, abundant nutrition and easy long-term storage is still unsolved.
Disclosure of Invention
In order to solve the above problems and to overcome the drawbacks of the prior art methods, the present inventors have made intensive studies and have proposed a cereal sausage and a method for preparing the same. The cereal sausage disclosed by the invention has rich nutrition, good granular mouthfeel and prolonged shelf life, fills the blank of similar products, and has good market application prospect.
The cereal sausage is prepared by filling the following raw materials in parts by weight into a sausage casing: 2-5 parts of oat, 1-3 parts of tartary buckwheat, 2-5 parts of barley, 1-3 parts of pearl barley, 1-3 parts of optional quinoa, 1-3 parts of optional rye, 15-20 parts of mashed potato and 0.05 part of salt; 8-10 parts of one or more of lentinus edodes, corn and peanut; 5-9 parts of nuts.
In a preferred embodiment, the potatoes are purple potatoes and/or sweet potatoes; the nut is one or more of walnut, hazelnut, pistachio nut and cashew nut.
In the invention, the potato powder (namely mashed potato) aged by adding water is used as an adhesive, and when the potato powder is mixed with granular grains and adhered, the potato powder is soft and smooth, and the grain components can be fully and uniformly mixed; all materials are cooked and cured before being mixed and filled, and the materials do not contain oil and sugar and have no risk of rancidity; baking is adopted after sausage filling, so that the stability of the product can be kept, and the shelf life can be prolonged.
In another aspect, the present invention also provides a method of preparing a cereal sausage, the method comprising the steps of:
(1) mixing potato powder with water, and steaming to obtain mashed potato as adhesive;
(2) mixing herba Avenae Fatuae, radix Et rhizoma Fagopyri Tatarici, fructus Hordei vulgaris, Coicis semen and optional herba Chenopodii and optional rye, adding water at a ratio of 1:2, and cooking at 100 deg.C;
(3) cooking Lentinus Edodes, semen Maydis, semen Arachidis Hypogaeae and nut at 100 deg.C, and cutting to obtain pieces;
(4) mixing the raw materials obtained in the steps (1) to (3), and adding salt;
(5) steaming and boiling sausage casing at 100 deg.C for sterilization, filling the mixed raw materials obtained in step (4), and tying to obtain cereal sausage;
(6) roasting the filled cereal sausage obtained in the step (5) to obtain the cereal sausage product.
In one embodiment, in step (1), the weight ratio of potato flour to water is 1:0.5 to 1:2, preferably 1: 1.
In one embodiment, in the step (2), the weight ratio of the mixed grain obtained by mixing the oat, the tartary buckwheat, the barley, the coix seed and the optional quinoa and the optional rye to the added water is 1: 2.
In one embodiment, in the step (3), the size of the diced meat is 0.4-0.6cm3Preferably 0.5cm3。
In one embodiment, in step (5), the tying is performed in a size of 40 to 50 grams, preferably 50 grams, per segment.
In one embodiment, the roasting in step (6) is performed at a temperature of 160-180 ℃ for 10-20 minutes, preferably at a temperature of 180 ℃ for 10 minutes.
The cereal sausage contains various cereal raw materials and has the characteristics of no sugar, no oil and low salt; mushrooms, corn and nuts can provide special flavors; the granular cereal material can provide rich solid taste. The product can be eaten after opening the bag and can be cut into slices for eating.
Detailed Description
The technical solutions of the present invention will be explained in further detail by the following examples, but the scope of the present invention is not limited to these examples.
Examples
The materials and devices in the embodiments of the present invention are specifically as follows:
heating equipment: oven, brand WXSMAG, model SMD-603S + AB +1S, wushengmei machines ltd;
the used potato powder, cereal, mushroom, corn and nut are all common commercial products. Example 1:
the cereal sausage of the present example was prepared by a process comprising the steps of:
(1) mixing industrial purple sweet potato powder and water in a ratio of 1:1, and steaming to prepare purple sweet potato paste serving as an adhesive;
(2) mixing herba Avenae Fatuae, fructus Hordei vulgaris, Coicis semen, and radix Et rhizoma Fagopyri Tatarici at equal ratio, adding water, and steaming at 100 deg.C for aging;
(3) cooking Lentinus Edodes, semen Maydis, semen Arachidis Hypogaeae and semen Juglandis at 100 deg.C, respectively, and chopping to obtain pieces with size of about 0.5cm3Dicing;
(4) mixing the raw materials in the following proportion: 9 parts of oat, tartary buckwheat, barley and coix seed, 16 parts of mashed purple sweet potato, 9 parts of mushroom, 10 parts of corn, 8.8 parts of peanut and 6.8 parts of walnut after mixing, cooking and curing in the step (2), and then 0.05 part of salt is added for seasoning;
(5) steaming and boiling sausage casing at 100 deg.C for sterilization, filling the above mixed materials, tying, and making into cereal sausage with a size of about 50 g per section;
(6) the filled cereal sausages are baked in an oven at 180 ℃ for 10 minutes.
Example 2:
the cereal sausage of the present example was prepared by a process comprising the steps of:
(1) mixing industrial purple sweet potato powder and water in a ratio of 1:1, and steaming to prepare purple sweet potato paste serving as a system adhesive;
(2) mixing oat, barley, coix seed and tartary buckwheat at a ratio of 2:2:1:1, adding 2 times of water, and cooking at 100 deg.C; (ii) a
(3) Cooking Lentinus Edodes, semen Maydis, semen Coryli Heterophyllae and fructus Anacardii respectively at 100 deg.C, and chopping to obtain food with size of about 0.4cm3Dicing;
(4) mixing the raw materials in the following proportion: 12 parts of oat, tartary buckwheat, barley and coix seed, 16 parts of purple sweet potato paste, 8 parts of mushroom, 10 parts of corn, 6 parts of hazelnut and 6 parts of cashew nut which are mixed, cooked and cured in the step (2), and then 0.05 part of salt is added for seasoning;
(5) steaming and boiling sausage casing at 100 deg.C for sterilization, filling the above mixed materials, tying, and making into grain sausage with a size of about 40 g per section;
(6) the filled cereal sausages are baked in an oven at 160 ℃ for 20 minutes.
Example 3:
the cereal sausage of the present example was prepared by a process comprising the steps of:
(1) mixing industrial sweet potato powder and water in a ratio of 1:1, and steaming to prepare sweet potato paste serving as a system adhesive;
(2) mixing herba Avenae Fatuae, rhizoma et radix Veratri, Coicis semen and rye at a ratio of 5:1:1:1, adding 2 times of water, and cooking at 100 deg.C; (ii) a
(3) Cooking Lentinus Edodes, semen Arachidis Hypogaeae, semen Coryli Heterophyllae and fructus Anacardii respectively at 100 deg.C, and chopping to obtain pieces of about 0.4cm 3;
(4) mixing the raw materials in the following proportion: 9.6 parts of oat, quinoa, pearl barley and rye, 16 parts of mashed sweet potato, 6 parts of mushroom, 8 parts of peanut, 5 parts of hazelnut and 5 parts of cashew nut which are mixed, cooked and cured in the step (2), and then 0.05 part of salt is added for seasoning;
(5) steaming and boiling sausage casing at 100 deg.C for sterilization, filling the above mixed materials, tying, and making into cereal sausage with a size of about 45 g per section;
(6) the filled cereal sausages are baked in an oven at a temperature of 170 ℃ for 15 minutes.
Comparative example:
the cereal sausages of the comparative examples were prepared by a process comprising the steps of:
(1) mixing industrial purple sweet potato powder and water in a ratio of 1:1, and steaming to prepare purple sweet potato paste serving as an adhesive;
(2) mixing herba Avenae Fatuae, fructus Hordei vulgaris, Coicis semen, and radix Et rhizoma Fagopyri Tatarici at equal ratio, adding water, and steaming at 100 deg.C for aging;
(3) mixing the raw materials in the following proportion: 9 parts of oat, tartary buckwheat, barley and coix seed which are mixed, cooked and cured in the step (2) and 16 parts of purple sweet potato paste, and 0.05 part of salt is added for seasoning;
(4) steaming and boiling sausage casing at 100 deg.C for sterilization, filling the above mixed materials, tying, and making into cereal sausage with a size of about 50 g per section;
(5) the filled cereal sausages are baked in an oven at 180 ℃ for 10 minutes.
And (3) carrying out sensory evaluation on 80 parts of the cereal intestine sample of the comparative example and 80 parts of the sample of the example 1, and grading the whole preference, the mouthfeel, the cereal flavor and the comprehensive flavor, wherein the score ranges from 1 to 7, and the higher the score is, the higher the acceptance is.
Qualified interviewee conditions: the frequency of eating the sausage food is higher than 1 time/2 months.
Sample size design: 20-36 years old, 80 people.
The results are shown in table 1:
TABLE 1 sensory evaluation comparison
Significant differences with confidence level of 0.05
From the results of table 1, it can be seen that the cereal sausage of example 1 of the present invention is far superior in satisfaction to the product of the comparative example, and has significant advantages in mouthfeel and overall flavor.
Claims (12)
1. The grain sausage is prepared from the following raw materials in parts by weight: 2-5 parts of oat, 1-3 parts of tartary buckwheat, 2-5 parts of barley, 1-3 parts of pearl barley, 1-3 parts of optional quinoa, 1-3 parts of optional rye, 15-20 parts of mashed potato and 0.05 part of salt; 8-10 parts of one or more of lentinus edodes, corn and peanut; 5-9 parts of nuts; and the balance water; wherein the sweet potato is purple sweet potato and/or sweet potato.
2. The cereal sausage of claim 1, wherein the nuts are one or more of walnuts, hazelnuts, pistachios, and cashews.
3. A method of preparing a cereal sausage according to claim 1 or 2 comprising the steps of:
(1) mixing potato powder with water, steaming to obtain mashed potato as adhesive;
(2) mixing herba Avenae Fatuae, radix Et rhizoma Fagopyri Tatarici, fructus Hordei vulgaris, Coicis semen and optional herba Chenopodii and optional rye, adding water at a ratio of 1:2, and cooking at 100 deg.C;
(3) cooking Lentinus Edodes, semen Maydis, semen Arachidis Hypogaeae and nut at 100 deg.C, and cutting to obtain pieces;
(4) mixing the raw materials obtained in the steps (1) to (3), and adding salt;
(5) steaming and boiling sausage casing at 100 deg.C for sterilization, filling the mixed raw materials obtained in step (4), and tying to obtain cereal sausage;
(6) roasting the filled cereal sausage obtained in the step (5) to obtain the cereal sausage product; wherein the sweet potato is purple sweet potato and/or sweet potato.
4. The method of claim 3, wherein in step (1), the weight ratio of potato flour to water is 1:0.5 to 1: 2.
5. The method of claim 4, wherein in step (1), the weight ratio of potato flour to water is 1: 1.
6. The method according to any one of claims 3 to 5, wherein in step (2), the weight ratio of the mixed grain obtained after mixing the oats, tartary buckwheat, barley, pearl barley, and optionally quinoa, optionally rye, to the added water is 1: 2.
7. The method according to any one of claims 3 to 5, wherein in step (3), the pieces have a size of 0.4 to 0.6cm3。
8. The method of claim 7, wherein in step (3), the size of the pieces is 0.5cm3。
9. The method according to any one of claims 3 to 5, wherein in step (5), the tying is performed in a size of 40 to 50 grams per segment.
10. The method of claim 9, wherein in step (5), said tying is performed at a rate of 50 grams per segment.
11. The method as claimed in any one of claims 3 to 5, wherein in the step (6), the roasting is carried out at a temperature of 160-180 ℃ for 10-20 minutes.
12. The method as set forth in claim 11, wherein the roasting in step (6) is carried out at a temperature of 180 ℃ for 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611253706.4A CN108260756B (en) | 2016-12-30 | 2016-12-30 | Cereal sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611253706.4A CN108260756B (en) | 2016-12-30 | 2016-12-30 | Cereal sausage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108260756A CN108260756A (en) | 2018-07-10 |
| CN108260756B true CN108260756B (en) | 2021-10-26 |
Family
ID=62754204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611253706.4A Active CN108260756B (en) | 2016-12-30 | 2016-12-30 | Cereal sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108260756B (en) |
Families Citing this family (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 |
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 |
-
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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108260756A (en) | 2018-07-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2009303713B2 (en) | Fruit and vegetable snacks | |
| CN101623017B (en) | Convenient five cereal battercake and processing method thereof | |
| CN104872520A (en) | Corn deep-processing method and prepared product cooking method | |
| CN104222211B (en) | A kind of quick-freezing rice pizza goods and production method thereof | |
| CN106577936A (en) | Fruit moon cakes and manufacture method thereof | |
| CN108260756B (en) | Cereal sausage and preparation method thereof | |
| CN105309548A (en) | Raw fruit food taking single raw fruits and vegetables as main materials and making method thereof | |
| CN103783102A (en) | Making method of fruit bread | |
| KR20210038067A (en) | Method for Manufacturing 2 stages aging chestnut bread and chestnut bread manufactured by the same | |
| KR20110109320A (en) | How to Make Rice Cake Ribs | |
| KR20170019711A (en) | Laver snack and prepartion method thereof | |
| KR20180046629A (en) | Chicken patty filled with food material and manufacturing method of the same | |
| JP7080127B2 (en) | Pumpkin sauce and its manufacturing method | |
| CN109221571A (en) | A kind of nutrition reinforced type blended nut shortcake and preparation method thereof | |
| CN108835524A (en) | A kind of dendrobium candidum snowy mooncakes and preparation method thereof | |
| KR102445967B1 (en) | method for producing Tijimi containing rice flour,chicken breast and cheese | |
| JPH06141754A (en) | Preparation of processed grain product | |
| JP2009017871A (en) | Processed grain food and method for producing the same | |
| KR20240126975A (en) | Potato bread including potato jam and manufacturing method thereof | |
| CN105995522A (en) | Waxy corn instant noodles and preparation method thereof | |
| CN104054772B (en) | A kind of preparation method of health delicious cake | |
| KR20160046341A (en) | The method of scorched rice cake and rice cake prepared by this scorched | |
| KR20240171224A (en) | Food containing dietary fiber and manufacturing method thereof | |
| UA155660U (en) | A way to make hummus snacks | |
| CN115700082A (en) | Functional nutritional bread with various food stuffing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |